Mushrooms barley soup is packed with chopped veggies, and tender pearl barley makes this recipe satisfying and super yummy. Mushroom barley soup uses simple ingredients such as; veggies, pearl barley, and mushrooms.


Mushroom Barley Soup
Mushroom Barley Soup


Secrets For a Delicious Mushroom Barley Soup

  • When making this delicious recipe, use enough mushrooms if possible to mix other varieties.  You can use about 11/2 pounds of mushrooms white mushrooms and baby Bella mushrooms. You can use dry mushrooms for this recipe but you need to soak them to soften for like 20 minutes inside water.
  • Chop and slice your mushrooms for better flavor. You can prepare the mushrooms by slicing them which gives the barley soup tastes so delicious.
  • Use aromatic and warm spices to add more flavors to this recipe. Add garlic, celery, chopped onions, and carrots to spice up your barley soup. You can add warm spices like cumin, smoked paprika, and coriander gives this recipe a great one.


Ingredients Variations For Mushroom Barley Soup

  • Mushrooms: You can use two types of mushrooms in this recipe as baby bell mushrooms and white mushrooms. The baby bell is simply sliced and sauteed in extra olive oil while the white mushrooms are chopped into small pieces which adds flavors to the broth.
  • Onions, garlic, carrots, and celery: These veggies are sauteed in olive oil to begin the flavoring process, then add the chopped white mushrooms to this mix.
  • Extra virgin olive oil: You can use extra virgin olive oil in this recipe.
  • Canned crushed tomatoes


Preparation time: 15 minutes

Cook time: 2 hours 15 minutes

Total time: 2 hours 30 minutes

Serving: 8 serving


Ingredients For This Recipe

  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 11/4 cups pearl barley
  • 3 quarts chicken or mushroom stock
  • 6 dried shitake mushrooms
  • 1 cup peeled and chopped carrots
  • salt and pepper to taste
  • 1 ib white mushrooms, scrubbed and sliced
  • 1/4 cup extra virgin oil, divided
  • 2 bay leaves


Read also: Egg Foo Young Recipe: Easy and Simple


Equipment Needed For This Recipe

  • Skillet
  • Coffee filter
  • Large stockpot
  • A timer
  • A small saucepan


Method of Preparation


Step 1: Firstly, pour out mushroom stock or pour chicken into a large stockpot and bring it to a boil. Then stir in your barley, add the bay leaves, then reduce your heat and simmer without covering your stockpot. Set your timer for 2 hours 15 minutes starting from this moment.

Step 2: As your soup simmers, place your dried mushrooms in a separate saucepan. Then add 3 cups of water to it and bring to a boil over high heat. When your water boils, remove your saucepan from heat and allow your mushroom to soak for about 20minutes.

Step 3: Now, drain your mushroom water with a coffee filter, and reserve your mushroom water. Then chop and soak, soften mushrooms into small pieces and keep aside.

Step 4: In a large skillet, heat over medium heat 2 tablespoons of olive oil. Add your onion to the oil and saute till it gets softened. When it gets softened, add your celery and also your carrots and saute for more than 5 minutes till everything starts to caramelize and brown.

Step 5: Now, add your soaked chopped dried mushroom pieces and your crushed garlic, saute for about 2 minutes. Scrape up any brown bits from the bottom of the skillet. Then pour your drained mushroom broth into the skillet and bring to a boil, stir and cook for 2 more minutes till your mixture is hot and bubbly.

Step 6: Then add everything on your skillet to the simmering stockpot with the broth and barley. Now heat 1 tablespoon of olive oil over medium-high heat without rinsing the skillet, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet.

Step 7: Sprinkle them with pepper and salt to taste and increase your heat to high. Allow the mushrooms to sear without stirring. When it gets to 2 minutes, stir up your mushrooms continuously for about 2 minutes until they are seared golden brown and shrink to about half their size.

Step 8: Pour out your seared mushrooms into the soup pot. Heat the last 1 tablespoon of olive oil in the skillet and repeat the process for the remaining mushrooms aside. Add in the rest of your seared mushrooms to the soup pot, and stir till all your ingredients are well combined.

Step 9: Then reduce your heat and allow it to simmer without your soup being covered till your timer goes off or until the barley is completely tender and the soup is nicely thickened. If your soup becomes thicker add water to it. Season with salt and pepper to taste and then serve hot.


Read also:  Raspberry Sauce Recipe


Can Mushroom Barley Soup be Refrigerated?

The mushroom barley soup can be refrigerated for up to 4 days. But before freezing be sure your soup is completely cooled before transferring it to an airtight glass container to the fridge. When ready to use, reheat over medium heat, adding a little more broth to help the consistency of the soup.

Mushroom Recipes Ideas

  • chicken and mushroom
  • mushroom pasta

Recipe Note:

  • For this recipe use pearl barley because it doesn’t cook quicker.
  • If you want an even more delicious finish, add in another pinch of smoked paprika for more flavors.


Nutritional Estimates

Vitamin A: 2745IU / Vitamin C: 4.3mg

Calories: 327 / Fiber: 6g

Fat: 10g / Cholesterol: 10mg

Saturated Fat: 3g / Carbohydrates: 42g

Protein: 14g / Sugar: 8g

Sodium: 535mg / Potassium: 756mg

Iron: 1.8mg / Calcium: 34mg


Read also: Sweet And Sour Pork Recipe: Easy Steps To Prepare



Mushroom barley soup is a very delicious soup made with some veggies and mushrooms. This meal is very delicious, filling, and very healthy for you. You can serve it as dinner. Leftover can be stored in the refrigerator for about 4 days in an airtight glass and it can be frozen because they are no cream added to this recipe. To make this delicious and filling soup, follow this recipe step by step and yours will be mouthwatering.

In today’s article, we are going to learn how to make Egg foo young recipe which is a Chinese American classic. Egg foo young recipe is simple, fast, and tastes very delicious.

Egg foo young is a combination of soy sauce with water and cornstarch to thicken and some other ingredients listed below.  Egg foo young is filled with veggies and pork, meat, or shrimp, smothered in a tasty Chinese sauce.

In Egg foo young recipe you can feel free to fancy your homemade stock with any spice you wish to add that will make it taste more delicious.

Egg foo young is a recipe that everyone will love and ask for more. Read down to know more about this recipe.


Egg Foo Young

What Goes Into Egg Foo Young

  •  Hard root veggies such as potatoes and carrots should be shredded or julienned as well as giving it a quick saute before turning it into the egg mixture.
  • Don’t forget your herbs, adding herbs such as parsley and basil are all excellent additions.
  • You can as well substitute mung bean sprouts with soybean sprouts. If you are using soybeans sprouts it needs to be sauteed first to soften before turning them into your recipe.
  • You can substitute garlic chives with shallots, regular chives, or onions. It should be sauteed first to sweeten and soften before adding to the egg mixture.
  • Ground pork or beef is a great choice for this recipe. But if you are using normal meat it should be pieces or ground to ensure it cooks up well.
  • Mushrooms and bell peppers are best chopped into bite-sized pieces and pre-cooked to release water from them.
  • Seafood and egg foo young is a delicious combo.


What To Eat With Egg Foo Young

Egg foo young can go well with white rice, it can be eaten on its own as well.

How Do I Save My Egg Foo Young?

Egg foo young sauce can be made ahead of time and served in the fridge for up to 2 weeks in an airtight container. When ready to be served, it can be reheated in a microwave or stove. But this recipe is best eaten fresh.

Is This Meal Healthy?

Yes, of course, egg foo young is one of the healthiest Chinese takeout meals if made at home. Restaurants cook their omelets in a lot of oil, whereas when made at home the oil won’t be much, it will have low fat, low carb, and high protein which is a healthy choice.

Preparation time: 10 minutes

Cook time: 20 minutes

Total time: 30minutes



For The Egg Foo Young

  • 1 small ginger, slice peeled
  • 4 garlic, chive stalks
  • 2 to 5 cups neutral oil with a high smoke point, such as grapeseed oil, or vegetable oil, for deep frying
  • Scallions for garnish, sliced (optional)
  • 1 teaspoon kosher salt, divided
  • 4 large eggs, divided
  • 2 tablespoons of Shaoxing wine, divided
  • 6 tablespoons of water, divided (optional)
  • 4 teaspoons rice flour, divided (optional)
  • White pepper, few dashes
  • 4 ounces uncooked shrimp, peeled and deveined (optional)
  • 1/2 cup mung beans sprouts. divided

For The Egg Foo Young Sauce

  • 1 tablespoon soy sauce
  • 2 teaspoons oyster sauce
  • 1 cup plus 1 tablespoon water, divided
  • 1 tablespoon of cornstarch
  • 1 teaspoon chicken or beef bouillon paste
  • 1/8 teaspoon black pepper, freshly ground
  • 1/4 teaspoon granulated sugar
  • 1 teaspoon Shaoxing wine
  • 1 tablespoon of sesame oil, toasted


Read also:  Cheese Sauce For Broccoli


Method of Preparation


Step 1: In a small saucepan add 1 cup of water and bouillon paste and bring to a simmer over medium-high heat. While it is on heat, whisk 1 tablespoon cornstarch into 1 tablespoon of water mixed in a small bowl.

Step 2: Then add 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1/8 teaspoon black pepper, 1/2 teaspoon toasted sesame oil, 2 teaspoons oyster sauce, 1/4 teaspoon of granulated sugar into your saucepan then stir to combine well. Have a taste of it and add more seasoning if needed.

Step 3: While you are whisking, pour in the cornstarch mixture into the sauce and whisk until it combines well and gets thick enough to coat the back of a spoon, do this for about 30 seconds. When it’s ready huge bubbles form across the surface. If it is still runny at this point, whisk in an additional teaspoon of cornstarch dissolved in a teaspoon of water first. Pour your sauce into a serving bowl and set it aside.

Step 4: From here, we are making the egg foo young sauce, add 3 tablespoons of water with 2 teaspoons of your flour in a medium bowl and whisk until the flour is dissolved perfectly. Then add 2 large eggs and whisk briefly to combine. At this point, the texture does not need to be super smooth.


Read also: Blue Cheese Dressing: Creamy and Easy


Step  5: Add in 1 tablespoon of your Shaoxing wine, a few dashes of white pepper, 1/2 teaspoon of the kosher salt. Whisk briefly to combine. The mixture will be uniformly yellow but does not need to be super smooth until you stop whisking.

Step 6: Chop your 4 ounces peeled and deveined shrimp into bite-sized pieces if using, trim 4 garlic, and cut crosswise into 1/2-inch pieces. Mince 1 small slice of peeled ginger until you have about 1/2 teaspoon. Add half of your shrimp, ginger, chives, and 1/4 cup of the mung bean sprouts to the egg mixture and stir well to combine.

Step 7: In a 10-inch frying pan, heat your neutral oil add 2 cups in a wok or 5 cups for a 10-inch pan over high heat. The depth and surface area of the oil will determine how wide and how fluffy your egg patty will get. Your oil is ready for frying when a bamboo skewer or wooden chopstick bubbles immediately when inserted.

Step 8: Now, pour your egg mixture all at once into the center of the wok from a height of about six inches. The egg should spread out and bubble up into a big party. If you have stray bits floating in the oil, use a skimmer to gently coax them back into the patty.

Step 9: Fry your egg patty until the edges get browned and firm, for about 5 minutes. As it cooks, use a spatula to gently splash oil over the top, this will help the top from a crust and makes it easier to flip. You can mix up the second batch of your egg mixture in the empty bowl with your remaining ingredients.

Step 10: Finally, gently flip the patty with the skimmer and a spatula. The flipped patty should be bronzed and smooth on the surface, this is the side you are going to serve facing up. Fry this for about 3 minutes more. Very carefully pour out the oil in a pan into a heatproof bowl. Let the patty pan-fry for another 3 minutes to weep more oil, then pour off the excess oil into the same bowl. Slide the egg patty onto a serving platter.

Step 11: Return your reserved oil to the pan, then add more oil if needed and repeat the same process for the second patty. To serve top with the egg foo young sauce and chopped scallions and serve immediately.


Read also:  Taco Dip Recipe: Simple and Easy


Recipe Note:

  • Serve your egg foo young immediately, but if you are not ready, slide the cooked egg patty onto a wire rack so that it stays crispy until you are ready to serve.
  • Your choice of protein should be chopped or small or rather use ground meat.

More Chinese Recipes To Try

  • Cashew chicken
  • Fried rice
  • Char siu
  • Kung pao chicken
  • Spring rolls
  • Beef and broccoli


Read also: Raspberry Sauce Recipe



Egg foo young is a Chinese recipe packed with flavors, that taste delicious and spicy. It is a healthy choice packed with lots of goodness. It is filled with veggies, meat, pork, or shrimp smoothened in a tasty Chinese sauce.

This recipe is best prepared at home because the ones bought at the restaurants tend to be oily but you can reduce your amount of oil so it can be less oily, low carbs and low fat to make it a healthy meal for you.

In today’s article, we will be making raspberry sauce, a very simple recipe that tastes great. Raspberry sauce is super amazing to make. In this recipe, you will learn how to prepare the raspberry sauce in a very simple way.

Have always loved the raspberry sauce, because it tastes delicious on everything, from cheesecake to pancakes. You can either use a frozen raspberry or fresh raspberry for this recipe and it will still taste delicious.

Raspberry sauce is packed with flavors that are so perfect which makes this sauce perfect toppings for pancakes, cakes, even on beef. This sauce is nice and smooth.

The most interesting thing about this Raspberry sauce recipe is that it can be prepared with just 2 ingredients. It looks so beautiful, attractive, tangy, fruity, and sweet.

To make a Raspberry sauce recipe, follow this article step-by-step and your delicious raspberry sauce is ready.

Raspberry Sauce


Why Does This Raspberry Works

  • Knowing how to make the raspberry sauce is a huge bonus because it is very easy to make and only takes a few simple ingredients, plus if you make it for breakfast, you can even use it for dessert as well.
  • Raspberry sauce can be used on so many delicious foods. It can be used on cupcakes, even on Greek yogurt whipped cream and so many others. Using raspberry sauce as topping or even on filling is the best thing ever cause you will enjoy every bite of it.


Read also: Caldo De Pollo Recipe


Ingredients Breakdown

  • Water: Water is used in this recipe to cook out the juice, to make it a bit more pourable and not chunky like jam.
  • Raspberries: Frozen raspberry or fresh one can be used in this recipe.
  • Sugar: Add your sugar to this recipe to make it flavorful and sweet.

Preparation time: 2 minutes

Cook time: 10 minutes

Total time: 12minutes

Serving: 8 servings

Cuisine: American


Nutritional Estimates

Saturated Fat: 1g / Sugar: 10g

Protein: 1g / Vitamin A: 10IU

Vitamin C: 8mg / Iron: 1mg

Fat: 1g / Fiber: 2g

Carbohydrates: 12g / Calories: 48

Potassium: 45mg / Sodium: 1mg

Calcium: 8mg

Read also:  Bacon Gravy Recipe


How To Make This Recipe

This delicious sauce is very simple and easy to make, just with 2 ingredients and you are good to go. Raspberry sauce is made with sugar and raspberries. You can use either frozen raspberries or fresh raspberries for this recipe.

Just chuck your berries and sugar into a small, heavy-bottomed pot and cook it over low heat, stirring occasionally to make sure it does not get burnt.

It won’t take so long before the juices start to run and things start to look juicy. Allow the sauce to simmer for about 10 minutes, not too thin, not too thick.

Then pour your mixture into a fine-mesh strainer, into a heat-safe bowl. Discard the seeds and keep the fruity, delicious puree. You can only go through this process if you like your raspberry sauce smooth.


What To Serve With Raspberry Sauce

Raspberry sauce can be topped on many different things and it makes them taste more delicious. Some of my favorite way I use raspberry sauce are:

  • On fresh toast
  • Waffles
  • Cheesecake
  • Cake
  • Meat
  • Chicken
  • Pancakes
  • Ice cream

It is also used with anything lemon from limoncello lemon, yogurt cake, to fresh grandmother’s lemon.

It can be served with fresh fruits, goes well with pineapple, bananas, strawberries, fresh peaches, melon, etc

You can drizzle this yummy raspberry sauce over a dessert or, for something different, serve on a pool of delicious raspberry sauce.

One of my favorite way to use raspberry sauce is to use this raspberry coulis paired with incredibly moist Swedish sticky chocolate cake trust me this one is a mad combo that makes me want more.

This recipe is fabulous on its own but you can also add a splash of Chambord, framboise, or Grand Marnier to make give it more flavor.


Read also: Sweet And Sour Pork Recipe: Easy Steps To Prepare


Is Raspberry Sauce Gluten-Free?

Raspberry sauce is gluten-free, with no other ingredients apart from raspberry and sugar. So anyone can enjoy it.

How Can I Thicken My Raspberry Sauce?

To thicken the raspberry sauce, you don’t need to add anything additional to it to make it thicker. After 10 minutes of heat, this sauce will get thicker on its own.

But if you cook for 10 minutes and it is still runny, don’t worry, just allow it to simmer a little longer and reduce the heat. It will get thick.

As it gets cold it will become thicker, so chill and check the consistency when cool before you put it back on the heat.

How To Store The Raspberry Sauce

Raspberry sauce can be stored in the fridge for about two weeks, saved in a small jar or airtight container inside the fridge. It can be frozen in an airtight container for about six to eight months till when ready to use.

Should I Use Fresh or Frozen Raspberry in My Recipe?

Yes, you can use either of them, but I love using frozen better. The color might not be pretty as fresh but if you use fresh, you may need to add a tablespoon more liquid when pureeing.

What is in Raspberry Sauce?

Raspberry sauce is made up of raspberries, sugar, and water.


  • 1/3 cup of granulated sugar
  • 2 cups raspberries, frozen or fresh

Method of Preparation

Step 1: Firstly, in a small pot, place your raspberries and sugar to cook over low heat for about 10 minutes, or until it gets syrupy and fruity.

Step 2: When your raspberries begin to release their juices, smash them with your spoon or spatula to make the juice come out more.

Step 3: Allow your raspberries to continue cooking and boil over medium heat for about 10 minutes.

Step 4: Look for it to have it thicken, have it in mind that raspberry thickens more when it’s cool. The longer you cook the thicker it will be. If it gets too thick, you can add a touch of water to your desired consistency.

Step 5: When your sauce gets thick to your desired consistency, remove from heat and pour it into a food processor. Puree it until it gets smooth.

Step 6: Strain the sauce through a fine sieve and then allow it to cool before serving.


Read also: Fudge Recipe: Best Fudge Recipe


Recipe Note:

If you are freezing your raspberries, allow them to thaw and pat them dry first.

More Raspberry Ideas You Should Try

  • Lemon raspberry cupcakes
  • Raspberry rose coffee cake
  • White chocolate raspberry cheesecake
  • Raspberry chocolate layer cake
  • Raspberry goat cheese cheesecake
  • Raspberry dream cake



Raspberry sauce is a very simple and versatile recipe that makes life easy for you. This easy raspberry recipe is made with just a few ingredients such as raspberry, sugar, and water, and it’s packed with lots of flavors and sweetness.

It can be frozen even put in the fridge in an airtight container. Knowing how to make this recipe is a bonus because you can sprinkle it on your pancakes, cheesecakes, cakes, and many more.

Blue cheese dressing is creamy, mouthwatering, attractive with crumbles of tangy blue cheese. Super easy to make and everyone loves this goodness. Blue cheese dressing taste is something you can’t get enough of, trust me. Blue cheese dressing can be used on burgers, over salad, and others, and every bite of it tastes so wonderful.


Blue cheese dressing

What Is Blue Cheese Dressing Made Up Of?

Blue cheese dressings are made up of the following ingredients:

  • Sour cream
  • Mayonnaise
  • Lemon juice
  • Salt
  • Pepper
  • Blue cheese

What To Consider When Buying Blue Cheese

Am sure that you will like to have tangy, creamy pieces of blue cheese in each bite so when choosing your blue cheese look for a relatively hard blue cheese that will crumble easily. They are actually three classic blue cheese you could try:

  • Gorgonzola: This lovely blue cheese is commonly available in either Piccante or dolce. A cheese labeled Gorgonzola Piccante is aged a bit and it goes well for crumbling. This cheese is gotten from Northern Italy
  • Stilton: This is gotten from England, this cheese is sharp, salty, mineral-y, and has a milder funk than other blue cheese and crumbles easily also.
  • Roquefort: This cheese is gotten from French, made from sheep’s milk cheese. It tastes creamy, and almost fudge in texture. It is super delicious also.


Read also: Caldo De Pollo Recipe

How To Make Blue Cheese Dressing

Home-made blue cheese dressing is quite simple to make, but many people tend to order from restaurants meanwhile it doesn’t take much time to make it at home.

Making your blue cheese dressing at home will yield more flavors than the ones made at restaurants. All you got to do is just mix together the following ingredients:

  • Fresh lemon juice
  • Crumbled blue cheese
  • Mayonnaise
  • Sour cream
  • Vinegar
  • Fresh chives
  • Heavy cream
  • Worcestershire sauce


Ingredients Breakdown

  • Blue cheese: You can use any blue cheese of your choice. You can go for a blue cheese that isn’t so expensive and as well taste creamy and rich. I can recommend Gorgonzola blue cheese.
  • Sour cream and mayonnaise: For a more creamy taste in this recipe use both sour cream and mayonnaise. Mayonnaise might be heavy by itself but adding sour cream to it lightens it up a little bit. It’s actually a game-changer.
  • Salt and pepper: You can choose to add salt and pepper to this recipe to bring out more flavor and spice, but they will be some salt in the cheese and also mayonnaise.
  • Milk and water: These are optional in this recipe but depending on what you will use this dressing for. If you want to use it as salad dressing, just a splash of milk is okay, without that the dressing will be thick which makes it perfect for dipping.

Can Blue Cheese Dressing Be Stored In The Fridge?

Yes, homemade blue cheese dressing can be stored in the fridge for about a week in an airtight container.


Read also:  Cheese Sauce For Broccoli


How To Use Your Blue Cheese Dressing Salad

  • Add a small bowl of it and use it as a dipping sauce for fresh veggies, roasted veggies, sweet potato fries, chicken wings, buffalo chicken rice bowl, anything buffalo flavored can go well.
  • You can swap out the traditional dressing and use blue cheese dressing to make your coleslaw.
  • Substitute store-bought salad dressing and use this blue cheese dressing with the salad, It really goes well with carrots, broccoli, sweet bell peppers, kale, brussels sprouts, baby green, cauliflower even on cabbage. Also with a salad fruits are added such as pear, apples, or even grapes.

Other Dip Dressings You Might Want To Try

Now that you know how to make blue cheese dressing, they are other dressings that taste also yummy which you will like as well:

  • Chimichurri sauce
  • Vegan cashew cheese sauce
  • Romesco sauce
  • Tzatziki sauce

Preparation time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Serving: 4 servings


Read also:  Seven Layer Salad: Best Seven Layer Salad



  • 2 tablespoon fresh chives, finely chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon white vinegar
  • 4 ounces blue cheese, crumbled
  • 1 tablespoon heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup sour cream
  • 2 tablespoon lemon juice
  • Pinch of salt and ground pepper, to taste
  • Water, buttermilk, or milk to thin out the dressing, optional

Equipment Needed

  • Bowl for mixing
  • Your hands for crumbling blue cheese

Method of Preparation

Step 1: Firstly, combine your sour cream, mayonnaise,  blue cheese, lemon juice, salt, and pepper in a small bowl and stir very well until well incorporated.

Step 2: Press some of the blue cheese crumbles into the sauce using the back of your spoon for more flavor. The dressing will get thick which will make it perfect for the dips.

Step 3: If you are adding water, milk, or buttermilk, stir in a tablespoon of it. Have a taste, then adjust with additional pepper, salt, and lemon juice.

Step 4: Serve immediately with any of your favorite dishes.


Read also:  Keto Alfredo Sauce


Recipe note

Adding lemon juice is optional, but if you have a lemon on hand, add it for more flavors to this dressing.

Nutritional Estimates Per Serving

Sodium: 733mg

Sugar: 3g

Calories: 320

Cholesterol: 44mg

Carbohydrates: 13g

Protein: 6g

Total fat: 26g

Fiber: 0g



Blue cheese dressing is very creamy, tastes wonderful, and is mouth-watering. Blue cheese creamy dressing is very easy and simple to make and this recipe is versatile. It can be stored in the fridge for up to a week. It can be served as dipping, even used as a base for salads. Every bite of this dressing will make you want more of it. Making this recipe at home is best than buying from a restaurant or store.

In today’s article, we will be looking at how to make a delicious keto alfredo sauce that is very creamy, rich, cheesy, and tastes great. Keto alfredo sauce is very simple to make, comes together in just 10 minutes.


Keto Alfredo sauce


What Makes Keto Alfredo Sauce So Good

  • Keto alfredo sauce is kids friendly even as it is a keto meal, kids love it as well.
  • It is very easy and simple to prepare, just in 10 minutes, your sauce is ready.
  • It can be stored in the refrigerator for up to 4 days or so with a glass jar and lid to store this sauce.

How To Make Alfredo Sauce With Heavy Cream

To make alfredo sauce with heavy cream is simple and easy, just with a few ingredients and 10 minutes of your time. Nutmeg is optional in these recipes.

Firstly, sautee your minced garlic in some butter. Add in your heavy cream and simmer for about 5 to 7 minutes until it gets thicker. For the fastest result Use a larger saucepan because the more surface area you have, the less time it will take.

Before adding in your parmesan cheese, reduce heat to low and add the cheese, whisking constantly until it gets smooth. Then add in your salt, pepper, and nutmeg if using. And your yummy sauce is ready for use.


Read alsoPickling Spice Recipe


Ingredients Variation

  • Cream cheese: This recipe includes cream cheese which is low carb, low protein, and high fat. The cream cheese gives this recipe a unique creamy texture.
  • Parmesan: Parmesan is added to this recipe, which makes it taste very delicious. Parmesan makes this recipe taste salty, buttery and helps thicken the sauce. A fresh Parmigiano Reggiano can go in for this recipe.
  • Heavy cream: This recipe calls for heavy cream which gives it a velvety smooth texture.


How To Make Keto Alfredo As A Pro

  • Don’t allow the cream cheese to clump by bringing the cream cheese to room temperature before using it to make your sauce. When cream cheese is too cold and the mixture is too hot, it tends to clump.
  • Heating on high heat can make the parmesan stringy instead of smooth, so before you stir in your cheese take the pan off the heat.
  • Garlic burns easily, so when adding it be careful so it doesn’t get burnt. Add in your heavy cream as soon as the garlic is fragrant.


Seasoning For Easy Alfredo Sauce

The traditional version of alfredo sauce contains nutmeg in it, but to me, it’s an optional ingredient. You can choose to add more flavors at the end of your recipe by adding in more salt and pepper to taste.

How To Store Alfredo Sauce In The Fridge

Alfredo sauce can be stored in the fridge for about a week in an airtight container. When ready to use reheat on the stove even microwaving works fine but use low to medium power to avoid separation. Alfredo sauce tends to thicken as it sits like any other parmesan cream cheese.


Read alsoCaldo De Pollo Recipe


Can Alfredo Sauce Be Frozen?

Yes, of course, you can freeze your alfredo sauce if you want to keep it longer. Store in an airtight container before freezing or use plastic freezer bags make sure no air is remaining in the bag, you can as well label them to know how old they are. For a tasty taste, I recommend using them within a month of freezing that you can still eat it after a month.

How To Serve Your Alfredo Sauce

Once your alfredo sauce is ready, serve immediately. It can go well with

  • Spaghetti squash alfredo: Alfredo sauce goes well with spaghetti squash. It is just alfredo pasta, without the carbs.
  • Even in a casserole: You can swap the sauce with this low-carb alfredo recipe.
  • Cajun salmon alfredo: Fish is also amazing in alfredo sauce. It gives this unique taste when using this sauce on salmon.
  • Juicy baked chicken: This sauce also goes well on baked chicken, and it is a low-carb sauce. Just a drizzled on top of the chicken makes every bite yummy.
  • Chicken crust pizza:  This pizza is super low in carbs, it still goes well with alfredo sauce.
  • Zucchini noodles: These noodles make alfredo sauce so delicious and yummy.

More Keto Recipe To Try

  • Keto Ramen
  • 2o delicious keto breakfast recipes
  • Keto white chicken chili
  • Keto broccoli salad
  • Keto egg salad


Read also:  Taco Dip Recipe: Simple and Easy


Preparation time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes



  • 1 cup parmesan, grated
  • 1/4 cup butter
  • Ground pepper to taste
  • 11/2 cups heavy cream
  • 4 ounces cream cheese
  • 3 cloves garlic, minced
  • 1/2 teaspoon of salt


Method Of Preparation

Step 1: In a medium saucepan melt in your butter, cook your garlic until fragrant then allow for 2 minutes.

Step 2: Add in your heavy cream and cream cheese, reduce your heat to low, slowly add parmesan cheese stirring it constantly until well incorporated and sauce thickens for about 7 minutes, add in your salt and pepper.


Recipe Note:

  • For lower-carb cream cheese, I recommend the Philadelphia brand. Philadelphia cream cheese will contain 4grams of carbs while the same amount of Kroger brand cream cheese will contain 8grams.

Nutritional Estimate Per 1 Serving

Fat: 40g / Saturated Fat: 25g / Calcium: 242mg

Iron: 1mg / Vitamin C: 1mg / Vitamin A: 1255IU

Potassium: 74mg / Cholesterol: 137mg / Fiber: 1g

Sodium: 612mg / Calories: 414Kcal / Carbohydrates: 4g

Protein: 9g / Poly saturated Fat: 1g / Monounsaturated Fat: 10g

Trans Fat: 1g / Sugar: 1g


Read also: Sweet And Sour Pork Recipe: Easy Steps To Prepare



Keto alfredo sauce is an easy cheesy sauce for your favorite seafood, chicken, or pasta. It’s a low-carb version which makes it interesting. It is simple and easy to make, just with a few ingredients and 10 minutes of your time, your yummy sauce is ready. This easy keto alfredo sauce can be stored in the fridge with an airtight container for about a week and can even freeze for about a month or even more.

Caldo de Pollo recipe is a Mexican chicken soup that is super delicious, very healthy, and simple to make. Caldo de Pollo recipe is super simple to make with just 5 minutes and you are good to go.

Caldo de Pollo’s recipe is just like medicine to your body. This soup is also friendly for children, so feel free to make it for everyone at home.

Caldo de Pollo meal is served with a little rice or pasta, even with two slices of avocado, fresh cilantro, and some wedges of lime on the side.


Caldo de Pollo Soup

Preparation time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

Yield: 8 servings


Healthy Benefits of Caldo De Pollo

  • Caldo De Pollo soup contains a low amount of risky components that may include sugars, sodium, and saturated fat.
  • This delicious soup contains low calories
  • They are rich in vitamins and minerals, it is a good source of Vitamin A.


What is Caldo De Pollo?

Caldo De Pollo is a Mexican soup made with chicken and vegetables. This soup is very delicious, nutritious, .and very comforting. The word Caldo means soup and Pollo means chicken. So without chicken, it’s not Caldo De Pollo. Many Mexican homes have their own recipe for this soup.

What Kind of Chicken is Good For This Soup Recipe?

For this recipe, I do use chicken drumsticks and thighs for the delicious soup. But any part of chicken is good for this recipe either the back of the chicken, the wings, or even the leg can go well.


Read Also:  Grape Salad Recipe


What Kind of Ingredients Can Do I Need For This Recipe

Vegetables: Delicious soups are made with vegetables. You need potatoes, Roma tomatoes, garlic, carrots, green celery, and onions for this recipe. And you can add more veggies if you desire.

How to Store This Easy to Make Soup

This homemade chicken soup should be stored in an airtight container and placed inside the fridge for up to a week. When ready to serve microwave it or put it on the stove. You can as well freeze it for up to three months.



  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 8 cups water
  • 3 potatoes, quartered
  • 2 carrots, sliced
  • 1 green celery, chopped
  • corn tortillas for serving
  • 1 avocado sliced, optional
  • 1 lime wedges for serving, sliced
  • 1 tablespoon cilantro, chopped
  • 1/3 cup tomato sauce
  • 2 Roma tomatoes, chopped
  • 1/2 cup onions, chopped
  • 1/4 cup white long-grain rice
  • 4 garlic cloves, chopped
  • 8 chicken thighs or drumsticks


Method of Preparation

Step 1: Place your water, chicken, garlic, and salt inside a large pan. Then allow ingredients to boil, reduce to medium heat and allow it to simmer for about 15minutes. While the chicken broth is simmering, skim the forms on top of the water.

Step 2: In a different pan, heat up the oil on medium heat then add rice to cook, stirring it occasionally, until it’s browned for about two to three minutes.

Step 3: Then, add your chopped onion and continue to cook until the onion is translucent for about two minutes.

Step 4: Add your chopped tomato and cook for another 3 minutes, then add this mixture to the chicken pot.

Step 5: Stir in your potatoes, carrots, and celery to your soup and let come to s boil. Reduce your heat and allow it to simmer until the veggies cook through for about 20 to 30 minutes.

Step 6: Add your tomato sauce, cilantro during the last 5 minutes of your cooking. You can check if your salt is good enough.

Step 7: Scoop soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Step 8: To garnish, add slices of avocado to your soup.


Read Also: Roasted Acorn Squash Soup


Recipe Note:

You can use any part of the chicken in this recipe. From chicken drumstick, chicken breast, chicken wings, and so on. I recommend chicken breast, as the meat will not infuse the broth with a lot of flavors to your soup.


Nutritional Estimates

Unsaturated fat: 18g / Trans Fat: 0g

Calories: 451 / Total fat: 25g

Carbohydrates: 24g / Fiber: 5g

Sugar: 3g / Protein: 37g

Sodium: 1111mg / Cholesterol: 181mg

Saturated fat: 6g


Read Also: Cheese Sauce For Broccoli


Caldo De Pollo is a very delicious soup packed with a lot of nutrients that are healthy for your body. They are easy to prepare and don’t take so much time. This recipe is versatile, children can also eat it and you can prepare this soup for the whole family. It can be served in an airtight container and stored in the fridge. Caldo De Pollo will be easy for you, just make it and thank me later.

Roasted acorn squash soup is a vegan, easy, paleo, and perfect soup that tastes very delicious and is very suitable for cold weather.

Roasted acorn squash soup is a super healthy, very delicious vegan soup. Roasted acorn squash soup made with cayenne pepper, ground allspice, vegetable stock, dried ginger, and other ingredients listed in this recipe. Roasted acorn soup is loved by many and this soup is filling.


Roasted Acorn Squash Soup
Roasted Acorn Squash Soup

Health Benefits of Roasted Acorn Squash Soup

  • Acorn squash is packed with antioxidants that can help neutralize potentially harmful molecules called free radicals which can help protect your body from health issues such as high blood pressure, stroke, heart disease, arthritis, and certain cancers.
  • Acorn squash is packed with a high level of carotenoid pigments, the chemicals that give it a yellowish color. This carotenoid can be converted by your body into more vitamins.
  • This wonderful squash contains betacarotene which can protect your skin from sun damage and related cancer.
  • Acorn squash is packed with Vitamin A  which your body needs to nourish your cornea and to produce the moisture your eyes need to work perfectly well.

Preparation time: 50 minutes

Cook time: 35 minutes

Total time: 1 hour, 25 minutes

Serving: 4 servings



  • 1/8 teaspoon cayenne pepper
  • 4cups vegetable stock
  • 1/8 teaspoon ground allspice
  • 1 shallot, chopped
  • 3 acorn squashes
  • 1 teaspoon sea salt
  • 2 carrots, chopped
  • 1 granny smith apple, cored and chopped
  • 1 teaspoon ground black pepper
  • 2 tablespoons of olive oil
  • 1/4 teaspoon dried sage
  • 1/2 red onion, chopped
  • 1/2 teaspoon dried ginger
  • 1 shallot, chopped


Read Also:  Sweet And Sour Pork Recipe: Easy Steps To Prepare


Method of Preparation

Step 1: Firstly, preheat your oven to 400 degrees. Line your baking sheet with aluminum foil or parchment paper.

Step 2: Lightly sprinkle the aluminum foil with kosher salt and then grind black pepper. Place squash, cut-side-down, onto your aluminum foil. Then roast it in the oven for about 45-50 minutes or until flesh and tender and easily pierced. Remove it from the oven and allow it to cool.

Step 3: Once your squash gets cool, remove flesh skin using a spoon to scoop the flesh out, then discard skin and set flesh aside.

Step 4: Using a large deep pot, add your olive oil and heat over medium-high heat until it gets tender for about 5-8minutes. When it gets tender, add your sage, squash flesh, vegetable stock, ginger, cayenne, and allspice. Then stir well and allow to boil. Reduce your heat and allow to simmer for about 20minutes.

Step 5: In an immersion blender, or any blender or a food processor, transfer your puree mixture and blend. Once it’s pureed, season with additional salt, or pepper to taste.

Step 6: To serve, garnish with thinly sliced red apples or onion and served as desired.


Frequently Asked Questions


How Do I Freeze my Roasted Acorn Squash Soup

For you to freeze your roasted acorn squash soup, here are some tips to follow.

  • Allow the squash soup to cool completely.
  • Store it with an airtight container, gallon, quart-sized freezer bags for easy thawing and storage.
  • Leave enough space in the bag to allow for expansion during freezing.
  • Place the soup in the fridge overnight when ready to reheat.

How Do I Cut My Acorn Squash?

Acorn squash skin is very tough, use a sharp large knife and hold the squash with one hand carefully cutting in half through the stem. Make sure you press down hard because it can be difficult if you don’t put your weight into it.

Once cut into half, remove the seeds and any membranes. Then you can roast it without cutting further.


Read Also:  Bacon Gravy Recipe


How do I Roast My Acorn Squash?

Below is the step by step procedures on how to roast an acorn squash like a professional:

  • Firstly preheat your oven to 400 degrees.
  • Then line an aluminum foil, or parchment paper and carefully slice your acorn squash in half. When sliced into half, remove and discard all the seeds and any membranes.
  • Sprinkle the flesh of your acorn square with ground black pepper and sea salt. Then place your squash down onto your aluminum foil and allow to roast for about 50 minutes or until flesh and tender and easily pierced.
  • Then, remove from the oven and allow to cool, once it gets cool remove the skin using a spoon to scoop out the flesh from it.


Can I Substitute Butternut Squash With Acorn Squash?

Yes, of course, you can substituent butternut squash with acorn squash in this recipe. You can even use buttercup squash, sugar pumpkin squash, hubbard squash in this recipe. And trust me it will still taste as good as acorn squash.

Difference Between Butternut Squash and Acorn Squash

  • Butternut squash tends to be slightly sweeter and nuttier than acorn squash.
  • Butternut squash is easy to peel and cube and you can make soup without roasting it first unlike acorn squash.


Read Also: Garlic Butter Recipe: Best Garlic Butter Recipe


Nutritional Estimates

Calories: 255 / Fat: 7.4g

Saturated fat: 1.1g / Fiber: 8.1g

Sugar: 8.4g / Vitamin A: 1800IU

Vitamin C: 56.9mg / Iron: 2.8mg

Calcium: 130mg / Carbohydrates: 48.9g

Sodium/; 547mg / Protein: 3.9g



Roasted acorn squash soup is a very delicious meal packed with superb health benefits for your body. It is easy to make if you follow this recipe step-by-step. Corn squash leftovers can be stored in the fridge. It is also simple and easy to make. Roasted acorn squash soup is packed with antioxidants, vitamins, and other essential nutrients needed for a healthy body. Why not try this wonderful recipe and thank me later cause you will enjoy every bit of it.

In this recipe, we are making a cheese sauce for broccoli. Cheese sauce for broccoli tastes so delicious, it is made out of butter, whole milk, and then seasoned with tangy sharp cheddar cheese and also parmesan. This combination works magic on any vegetable.

One thing I like about this cheese sauce for broccoli is that it is very simple to make, taste fantastic, and is perfect for all of your food. You can serve your cheese sauce with cauliflower, steamed veggies, even on over-baked potatoes.

Cheese Sauce For Broccoli


Why You Will Love Cheese Sauce For Broccoli

  • This recipe is very easy to make, with just a few steps to combine the ingredients to make this delicious cheese sauce.
  • The recipe is versatile, isn’t that great? it goes well with anything of your choice either baked potatoes, asparagus, veggies will add flavors to anything good.
  • It’s kid-friendly, children tend to love this recipe because it tastes good on anything you add it to.


Ingredients For Cheese Sauce For Broccoli

  • Whole milk: This recipe requires whole milk, because of the extra fat in whole milk this recipe gets creamy with a perfect texture that everyone loves.
  • Onion powder: Onion powder add wonders to this recipe, it enhances all the flavors and makes this recipe favorable.
  • Parmesan cheese: Parmesan cheese gives flavors to this recipe also.
  • Salt and pepper: Salt and pepper give a taste to this recipe.
  • Cheddar cheese: Any cheddar cheese will work for this recipe but I love sharp cheddar for this recipe.
  • Butter: Either unsalted or salted butter goes well for this recipe, but if you go for salted remember to reduce salt for this recipe.
  • All-purpose flour: Flour helps to thicken sauces, it’s a good thickener for this recipe.


Variation For This Recipe

This recipe is very delicious with all these ingredients listed here but if you want to make some variations or try some ingredients in this recipe you can change your cheese, you can change your parmesan cheese with Romano, Asiago, or any other hard cheese.

If you love spicy sauce, you can try habaneros on this recipe or you can still make use of a cracked peppercorn, smoky bacon cheddar, garlic herbs, and trust me it will go spicy.

You can as well add some cayenne pepper or freshly minced garlic, try adding a bit of yellow mustard or onion puree to give more flavors to your cheese sauce.

Maybe you can sprinkle bits of bacon on top for serving to make it more attractive.


Preparation time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Serving: 8 servings


Read Also: Fruit Dip Recipe



  • 2 tablespoons of all-purpose flour
  • 11/4 cup of cheddar cheese, grated
  • 1/4 teaspoon onion powder
  • 1 cup whole milk
  • 2 tablespoon butter
  • Pepper and salt to taste

Method of Preparations

Step 1: Add your butter to melt in a saucepan over medium heat. Then add your flour and whisk very well till the roux becomes thick.

Step 2: Add your whole milk little by little at a time as you whisk, whisk till all the milk is used and your mixture is smooth with no clumps in it.

Step 3: Reduce your heat to a low and add your onions powder and both cheese.

Step 4: Whisk until all the cheese is melted, then remove from heat and stir, you can add your salt and pepper at this point.

Step 5: Serve your cheese sauce immediately over your broccoli.



  • For the best result with your cheese, bring it to room temperature before adding it to your saucepan. Grate your cheese, put it in the milk mixture over the lowest heat to prevent separation or overcooking.
  • Your whole milk contains fat and fat is what makes the cheese sauce creamy, so you can’t swap this out.
  • Adding a bit of salt to this recipe gives your cheese sauce a perfect richness, so don’t avoid using extra salt.


Read also: Bacon Gravy Recipe


Frequently Asked Questions


How do I Reheat My Cheese Sauce For Broccoli?

In a saucepan, pour in your cheese source and heat on low heat to reheat to your desired temperature. If it gets thicker, add a tablespoon of whole milk at a time until it reaches your desired consistency.

How Do I Store My Cheese Sauce?

Your cheese sauce can be stored in an airtight container in a fridge for up to a week. It can be frozen for up to six months before the quality is reduced. It is best used within two to three months of freezing so it will still be flavorful.


Read Also: Taco Dip Recipe: Simple and Easy


Is it Possible to Fix Cheese Sauce That Has Become Grainy?

Yes, of course, remove the saucepan from heat immediately when you see curdling starting to occur. Cool it down as quickly as possible by lowering it into an ice bath or transferring the sauce to a different pan. Then mix in a spoonful or two of lemon juice, white wine, just chooses one of them to use it. Whisk thoroughly to remove the clumps.

Why is My Cheese Not Melting?

For your cheese not to melt, it might be as a result of overcooking. if you add your cheese in cubes instead of grating it, it will take time to melt. And also your milk can also make your cheese not melt, if your milk is curdling due to overcooking the cheese will not have enough time over the heat.

Nutritional Estimate

Calcium: 236mg / Calories: 146kcal

Saturated Fat: 7g / Carbohydrates: 3g

Polyunsaturated Fat: 1g / Cholesterol: 33mg

Iron: 1mg / Vitamin A: 363IU

Sugar: 2g / Vitamin C: 1mg

Potassium: 67mg / Monounsaturated Fat: 2g

Fat: 11g / Trans Fat: 1g

Fiber: 1g  / Sodium: 246mg


Read Also: Fajita Seasoning Recipe: Easy Steps to Prepare



The cheese sauce is very delicious and everyone loves to make a taste of it. It is packed with so much goodness and rich flavors. Very easy and simple to make with just a few ingredients you are good to go. It can be served in the fridge even frozen for up to 6 months but if you want to still have a spicy taste consume it within 2 to 3 months because the more it stays the more spicy taste it will lose. Why not make your cheese sauce at home today and enjoy it pretty much.

Fruit dip recipe is one of the simplest recipes you can ever make, It’s fast, simple, and with just three simple ingredients you’re good to go.

Fruit dip recipe is made with marshmallow fluff, cream cheese, and orange juice concentrate. The flavors are superb, and the texture is super whippy.

Fruit dip recipe is served with fresh fruits, dippers, and berries and it just tastes so deliciously sweet and creamy. Not only does this fruit dip taste amazing but it also makes your fresh fruits a bit more filling which can get you through the day.

Fruits Dip


Fruit Dip Ingredients

  1. Softened cream cheese: For this recipe, I use 1/3 less fat cream cheese though you can use full fat which is still nice. It is very important that your cream cheese is very soft before you mix them with the other ingredients otherwise your mix might end up being lumpy. the cream cheese makes the dip nice, and tangy.
  2. Orange juice concentrate: Adding just 2 tablespoons of frozen orange juice to your fruit dip is a game-changer, it makes your fruit dip wonderful.
  3. Marshmallow Fluff: This is also known as Marshmallow Cream. If you are looking for a gluten-free brand use Marshmallow fluff because it is gluten-free. The marshmallow fluff makes your dip sweet and light.


Read Also: Taco Dip Recipe: Simple and Easy


Preparation time: 5 minutes

Cook time: 0 minute

Total time: 5 minutes

Yield: 16 servings


  • 7 ounces of gluten-free marshmallow fluff
  • 2 tablespoons of frozen orange juice concentrate, thawed.
  • 8 ounces 1/3 less fat cream cheese, softened to room temperature
  • Fruit for dipping: Pineapple, apples, berries, strawberries, melon, grapes

Method of Preparation For Fruit Dip

Step 1: In a large bowl, spoon your marshmallow fluff inside, use a hand mixer to beat together marshmallow cream, orange juice concentrate, and cream cheese for about 2 to 3 minutes until well combined and creamy.

Step 2: Serve immediately or store in a fridge.

Step 3: Your fruit dip is ready, serve with your desired fresh fruits.


 Fresh Fruits Used For Fruit Dip

They are actually no fresh fruits that wouldn’t be delicious dolloped with this fantastic fruit dip. But I love serving it with the following fresh fruits which are:

  • Apple slices
  • Blackberries
  • Nilla wafers
  • Strawberries
  • Pineapple chunks
  • Grapes


Read Also: Red Potatoes Salad: Best Way To Prepare


How To Serve Fruit Dip

To serve your fruit dip scoop the dip into a serving bowl and present with all your favorite fruits and berries. Best enjoyed when it’s chill.

Recipe Variations

  • Jello Fruit dip: Add 3 ounces of jello powdered mix. Fun flavor options include cherry, lemon-lime, peach, pineapple, grape, fruit punch, black cherry, mango, and pineapple.
  • Berry: You can substitute your regular plain cream cheese with 8 ounces of blueberry cream cheese spread or strawberry cream cheese spread.

Note For Recipe

Before adding the rest of your ingredients be sure that your cream cheese is very very soft then add the rest of your ingredients.


Commonly Asked Questions


What is Fruit Dip Made Of?

Fruit dip is made of orange juice concentrate, softened cream cheese, and marshmallow fluff. This mixture is super whippy and tastes so wonderful.


Read Also: Seven Layer Salad: Best Seven Layer Salad


Can Fruit Dip Be Made Ahead Of Time?

Yes, fruit dip can be made ahead of time. It can be made several days ahead of time. Just allow the dip to sit out for 20 minutes or so then give it a big stir and then set it out with dippers. Serve in an airtight container.

How Long Can Fruit Dip Last In The Fridge

Fruit dip can be stored in a freezer in an airtight container for about a week.

Why Is My Fruit Dip Lumpy?

Your fruit dip will be lumpy if your cream cheese is not totally soft at room temperature which will make your dip end up with little lumps. A lumpy fruit dip will still taste fine but a smooth and creamy dip is desired.

What Do I Do If My Fruit Dip Is Lumpy?

If your fruit dip has a lump allow it to sit out for about 20minutes then blast through it again with a handheld mixer fitted with regular beaters. You can also use a stand mixer fitted with the whisk attachment.


Read Also: Gluten-Free Breakfast: 5 Easy Ideas



Fruit dip is your perfect combination of a new favorite way to consume your summer fruits, it’s tangy, creamy, sweet, and packed with so much goodness. This dessert is just so fun and easy to prepare. Fruit dip is often made with just 3 simple ingredients which are softened cream cheese, marshmallow fluff, and orange juice concentrate.

Fruit dip is usually taken with any fresh fruits but I love taking mine with apple slices, grape, strawberries, pineapple, blackberries but don’t limit yourself to just fruits, try serving it with cubes of pound cakes or whipping cream cake they taste great also.

In this recipe, we are making bacon gravy recipe today. Bacon gravy recipe is a very simple milk gravy recipe, very easy to make and topped on everything like biscuits even waffles and it makes everything taste so perfect. Bacon gravy can be brown or even white depending on how you want it.

Bacon gravy recipe is made with simple ingredients that are very cheap and easy to find such as, milk, bacon, and flour. The milk in the gravy gives it a creamy base while your bacon pieces, some salt, pepper, bacon drippings give makes this recipe so yummy and packed with wonderful flavors.

The flour helps as a thickening agent for this recipe. Making your bacon gravy at home is super perfect cause you can substituent your own favorite seasonings to make it spicier to your taste.


Bacon Gravy


Preparation time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Serving: 4 servings


Ingredients Needed For Bacon Gravy

This is a breakdown of the ingredients in this recipe

  • Milk: Using whole milk in this recipe gives this gravy a very rich flavor because of the high-fat content in it. If you like you can add a splash of heavy whipping cream to it.
  • Bacon: In this recipe, any bacon used will be perfect whether peppered, maple, or plain bacon. Get at least 2 tablespoons of bacon for this recipe.
  • Flour: Flour is used for this recipe as a thickening agent. It helps thicken this gravy.


Storing This Recipe

Bacon gravy is stored in an airtight container and refrigerated for up to 4 days. Just give it a shake and reheat when ready to serve.

Is Bacon a grease?

Bacon is a slice of fatty meat from the pork belly and if cooked slowly, a lot of fat will come out and become liquid.


Read Also: Sweet And Sour Pork Recipe: Easy Steps To Prepare


Healthy Benefits Of Bacon Gravy

  • Bacon gravy is packed with carbohydrates which is from the corn starch and flour used for thickeners.
  • They are packed with protein which helps
  • They are also a good source of vitamins such as potassium, Vitamin A, sodium, and other essential nutrients.


What Can Bacon Gravy Be Served With?

  • Fluffy homemade waffles
  • Mashed potatoes
  • Corn casserole
  • Buttermilk biscuits
  • Meatloaf


Read Also: Pickling Spice Recipe


Ingredients For Bacon Gravy

  • 2 tablespoons of all-purpose flour
  • Cooked biscuits for serving
  • 8 slices of raw bacon
  • Salt and pepper to taste
  • 2 cups of whole milk

Method Of Preparation

Step 1: Add in your bacon to a skillet and allow it to brown over medium heat.

Step 2: Remove your bacon and leave two tablespoons of bacon fat in the skillet then whisk your flour into the bacon fat, allow to cook for a minute.

Step 3: Add in  your milk bit by bit making sure you stir well at each addition.

Step 4: Allow it to boil while you reduce your heat and simmer until bubbly and thick.

Step 5: Crumble your bacon and stir into the gravy, then season with salt and pepper to taste.

Step 6: Ready for serving, serve this gravy with your biscuits or anything of your choice and enjoy.


Read Also: Blackened Chicken: Easy And Delicious


Nutritional Estimate

Calcium: 141mg / Potassium: 252mg

Calories: 272 / Carbohydrate: 8g

Fiber: 2g / Trans Fat: 2g

Cholesterol: 41mg / Sodium: 345mg

Monounsaturated fat: 8g / Protein: 9g

Fat: 22g / Sugar: 6g

Iron: 1mg /  Vitamin A: 214IU


Read also: Vegan Lunch Ideas


Recipe Note:

  • When making  your roux, just allow the flour and bacon fat to cook for at least a minute. Then add in your milk gradually and stir till there are no lumps after each addition.
  • Stir in your milk gradually and whisk continually to make sure it doesn’t lump.



Bacon gravy is a very simple milk gravy made up of milk, bacon and flour. It is very simple to make and it is topped on any biscuits even wafflers which makes them taste so delicious. Bacon gravy is packed with lots of flavors, and goodies on every bite. It can be stored in an airtight container for up to 4 days. Bacon gravy is a very healthy choice packed with carbohydrates, protein, vitamins, sodium, potassium and many other healthy nutrients. They are very easy to make, it is also kid friendly.