#sweetsauce

this is for ........ehhh whatever. vinny stuff , personal stuff . i will trust you if you prove yourself to be trusted by me. i will gladly tell you my socials you can contact me at if you ,,,,,,,,, are not mean

um im 18 and this is 18 plus blog (which includes slight feytish stuff but ... eh not graphic) , so sorrryyyy i dont mean to "minors dni/dnf" but i dont want minors to find this page and be exposed to stuff. i know im 18 but like, i have morals

hi i go by Melpert on this account

If you want the tastes of takeout but want a faster, cheaper, and better option, this quick Mongolian beef recipe is perfect for you. A tasty and slightly sweet sauce cooks tender beef slices, making a dish that everyone will love.

Ingredients: 1 lb flank steak, thinly sliced. 3 tbsp cornstarch. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1/2 cup soy sauce. 1/2 cup water. 1/2 cup brown sugar. 1/2 tsp grated ginger. 2 green onions, chopped. 1/4 tsp red pepper flakes optional. Cooked rice, for serving.

Instructions: In a bowl, coat the sliced flank steak with cornstarch. Heat vegetable oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute. Add the coated flank steak and cook until browned, about 2-3 minutes. In a separate bowl, mix soy sauce, water, brown sugar, and grated ginger. Pour the sauce mixture into the skillet with the beef. Add chopped green onions and red pepper flakes if using. Cook for another 2-3 minutes until the sauce thickens. Serve hot over cooked rice. Enjoy your quick and delicious Mongolian beef!

Prep Time: 10 minutes

Cook Time: 10 minutes

A versatile raspberry sauce that adds a burst of fruity flavor to any sweet dish. It's easy to make and elevates your desserts to a whole new level of deliciousness.

Ingredients: 2 cups fresh raspberries. 1/2 cup granulated sugar. 1/4 cup water. 1 tablespoon lemon juice. 1 teaspoon cornstarch optional, for thickening.

Instructions: Fresh raspberries, granulated sugar, water, and lemon juice should all be combined in a saucepan. Stir the mixture constantly over medium heat until the sugar dissolves and the raspberries soften, about 5 minutes. If you would like a thicker sauce, stir the cornstarch into the raspberry mixture after making a slurry with a little water. Cook, stirring frequently, for a further two to three minutes, or until thickened. After taking the saucepan off the stove, allow the raspberry sauce to reach room temperature. After the sauce has cooled, puree it until it's smooth using a blender or an immersion blender. If desired, strain the sauce through a fine-mesh sieve to get rid of any seeds and solids. When you're ready to use the raspberry sauce, transfer it to a glass jar or other container and store it in the refrigerator. Serve this delectable raspberry sauce as a topping for desserts or as an accompaniment to anything sweet, like ice cream, pancakes, waffles, and yogurt.

Prep Time: 10 minutes

Cook Time: 10 minutes