garlic Archives - Taste and Review

Kielbasa Sauerkraut Soup

November 8, 2019/1 Comment/in Soup /by Cherie DeBrule

Print

Kielbasa Sauerkraut Soup

★★★★★ 5 from 1 review

Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 minutes

Print Recipe

Ingredients

Scale

1 ½ pound smoked kielbasa, cut diagonally ½ inch

6 small red potatoes, quartered

6 sweet peppers, seeds removed & chopped

1 medium yellow onion, chopped

3 medium carrots, cut into ¼ inch slices

1 can (14 ounces) sauerkraut, rinsed and drained

2 bay leaves

2 cans (14 ½ ounce each) chicken broth

4 cloves garlic minced

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 teaspoon caraway seeds

½ teaspoon salt

1 tablespoon red pepper flakes

2 tablespoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

On a cutting board cut the kielbasa, red potatoes, sweet peppers, onion, carrots, and garlic. Set aside.

On medium heat add the kielbasa, yellow onions, sweet pepper, garlic, and olive oil to a stock pot. Sauté until browned on both sides and onions are translucent, about 8 minutes.

Add the small red potatoes, sauerkraut, bay leaves, chicken broth, brown sugar, yellow mustard, caraway seeds, salt, and red pepper flakes and bring to a boil. Reduce heat to low and simmer, for 20 minutes stirring occasionally. Remove the bay leaves.

Nutrition

Serving Size: 6
Calories: 534
Sugar: 12.9g
Sodium: 1871mg
Fat: 18.9g
Saturated Fat: 5.2g
Carbohydrates: 50.3g
Fiber: 7.3g
Protein: 44.1g
Cholesterol: 101mg

Chicken Bean Soup

October 15, 2019/0 Comments/in Soup /by Cherie DeBrule

Print

Chicken Bean Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

Print Recipe

Ingredients

Scale

1 large onion, chopped

1 tablespoon olive oil

3 garlic cloves, minced

1 ¼ pounds boneless skinless chicken breasts, cooked and cubed

1 can (15 oz.) cannellini beans, rinsed and drained

1 can (15 oz.) great northern beans, rinsed and drained

1 can (15 oz.) pinto beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chiles, undrained

1 can (4 oz.) chopped green chiles

3 cups water

3 tablespoon lime juice

1 teaspoon lemon-pepper seasoning

1 teaspoon cumin

¼ teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

On a cutting board chop up a medium size onion and mince garlic. Transfer to a large stock pot with 1 tablespoon olive oil. Saute the onions, and garlic.

Add the chicken breasts, beans, diced tomatoes and green chiles, chopped green chiles, water, lime juice, lemon-pepper seasoning, cumin, chili powder, salt, and pepper.

Bring to a boil stirring often for 5 minutes. Then reduce the heat and simmer for 25 minutes to bring all the flavors together.

Notes

Garnish with avocado slices and lime flavored tortilla strips before serving.

Nutrition

Serving Size: 6
Calories: 582
Sugar: 4.6g
Sodium: 691mg
Fat: 10.9g
Saturated Fat: 2.6g
Carbohydrates: 70.3g
Fiber: 22.8g
Protein: 51.1g
Cholesterol: 84mg

Buffalo Chicken Soup

May 24, 2019/2 Comments/in Lunch, Soup /by Cherie DeBrule

Print

Buffalo Chicken Soup

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 70 min
Total Time: 1 hour 25 minutes

Print Recipe

Ingredients

Scale

1/2 head Cauliflower, chopped finely
1 red pepper
2 cups shredded carrots
1 small onion, diced
2 celery stalks, diced
1 tablespoon celery leaf, chopped finely
4 cloves garlic (minced)
1 pound chicken breast shredded
2 (32 oz) chicken broth carton
8 ounce mild cheddar cheese
8 ounce cream cheese, room tempature softened
1 pint heavy whipping cream
one seasoning packet of ranch dressing
1 cup Frank’s RedHot Buffalo Wing Sauce
1 teaspoon olive oil
4 ounces blue cheese crumbles
2 tablespoon fresh parsley
2 tablespoon fresh chives

Cook Mode Prevent your screen from going dark

Instructions

On a cutting board cut up the cauliflower, red pepper, onion, and celery. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables except the cauliflower that were put aside. Cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender.

While the onions are cooking you can cook the chicken. Take a stock pot and add the chicken broth and chicken breasts. Bring the broth to boiling or on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F), about 15- 20 minutes. Then remove the chicken with a slotted spoon so the broth can drain off back into the stock pot.

Place the cooked chicken breasts on a cutting board. Allow it to cool for 5 minutes. Use either bear claws or 2 forks to shred the chicken.

While the chicken is cooling you can make the creamy buffalo chicken broth. Add the mild cheddar cheese, cream cheese, heavy whipping cream, seasoning packet of ranch dressing, and Frank’s RedHot Buffalo Wing Sauce to the stock pot. Stir it on low and keep stirring till it is all blended together, about 5 minutes.

Then add the shredded chicken, sauteed vegetables, shredded carrots, cauliflower, celery leaf into the stock pot. Cover and simmer for 25 minutes.

Garnish each soup bowl you serve with blue cheese crumbles, fresh chives, and fresh parsley.

Nutrition

Serving Size: 10
Calories: 413
Sugar: 3.4g
Sodium: 4190mg
Fat: 21.3g
Saturated Fat: 12.1g
Carbohydrates: 26.6g
Fiber: 1.4g
Protein: 23.4g
Cholesterol: 91mg

Hamburger Stroganoff

May 10, 2019/0 Comments/in Pasta /by Cherie DeBrule

Print

Hamburger Stroganoff

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 20
Total Time: 30

Print Recipe

Ingredients

Scale

1 onion, chopped
1 clove garlic
1 pound ground beef
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup Top the Tator sourcream
1/4 cup butter
Egg Noodles, 12 ounce package

Cook Mode Prevent your screen from going dark

Instructions

Make The Noodles:
Bring a large pot of water to boil. Cook the egg noodles according to the package directions, about 5 minutes. Rinse and drain.

Make The Sauce:
In a large frying pan saute the onion and garlic in butter till the onions are translucent, about 5 minutes.

Add in the ground beef. Stir and break the hamburger into smaller pieces until the meat is no longer pink, 5 to 7 minutues.

Sprink the flour over the hamburger mixture and stir till well combined.

Stir in the cream of mushroom soup, salt and pepper and simmer uncovered for 10 minutes.

Stir in the Top the Tator sourcream.

Serve the hamburger stragnoff mixture over cooked egg noodles. Garnish with parsley if desired.

Nutrition

Serving Size: 6
Calories: 366
Sugar: 1.8g
Sodium: 828mg
Fat: 19g
Saturated Fat: 9.4g
Carbohydrates: 21.8g
Fiber: 1.2g
Protein: 26.2g
Cholesterol: 107mg

Taco Chili

March 15, 2019/0 Comments/in Soup /by Cherie DeBrule

Print

Taco Chili

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min

Print Recipe

Ingredients

Scale

1 pound lean ground beef

1 pound (16 Oz) Jimmy Dean regular premium pork sausage

1 tablespoon olive oil

1 can black beans (15 Oz), rinsed and drained

1 can kidney beans (16 Oz), rinsed and drained

1 can pinto beans (15 Oz), rinsed and drained

1 can diced tomatoes & green chilies (10 Oz), undrained

2 cans diced tomatoes (14. 5 Oz each)

2 bell peppers, chopped

1 poblano pepper, chopped

1 ½ large onion, chopped

3 garlic cloves, minced

1 can sliced olives (2. 25 Oz)

1 can tomato sauce (8 Oz)

1 can chopped green chilies (4 Oz)

1 bottle Taco Bell Mild Sauce (7.5 Oz)

1 packet ranch salad dressing & seasoning mix

1 packet taco seasoning mix

½ teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

On a cutting board chop up the bell peppers, and onion. When you chop the poblano pepper remove the seeds and stem. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables that were put aside and cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender. Add the ground beef and pork sausage cook for another 8-10 minutes or until meat is thoroughly cooked, break up into crumble as you stir then drain the grease.

In a large stock pot combine the black beans, kidney beans, pinto beans, diced tomatoes & chilies, diced tomatoes, sliced olives, tomato sauce, green chilies, Taco Bell Mild Sauce, packet ranch salad dressing & seasoning mix, packet taco seasoning mix, and ½ teaspoon pepper. Add in the cooked meat and vegetables and stir till well combined.

Bring the chili to a boil over medium-high heat, stirring occasionally. As soon as it comes to boil reduce the heat to medium low and let it simmer with the lid on, for 30 minutes, stirring occasionally.

Remove the pot from the heat. Take cover off and let it cool for 10 minutes before serving.

Serve with your favorite taco toppings. We recommend corn chips, sour cream, taco shredded cheese, jalopenos, and cilantro.

Nutrition

Serving Size: 10
Calories: 402
Sugar: 4g
Sodium: 1410mg
Fat: 18.2g
Saturated Fat: 5.4g
Carbohydrates: 31.7g
Fiber: 8g
Protein: 28.6g
Cholesterol: 73mg

Creamy Cabbage & Kielbasa

January 22, 2019/0 Comments/in Dinner, Lunch /by Cherie DeBrule

Print

Creamy Cabbage & Kielbasa

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

Print Recipe

Ingredients

Scale

14 ounce classic coleslaw mix with red cabbage and carrots (1 bag)

2 x (14 ounce) Polska Kielbasa

12 ounces Top The Tator Sour Cream (1 container)

2 cup Colby shredded cheese

2 small onions

3 cloves garlic

1 tablespoon butter

2 cup chicken broth

¼ teaspoon salt

¼ teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the shredded cabbage and carrots will be he heaping out of the pan. As you cook and continually stir it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

Print

Creamy Cabbage & Kielbasa

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

Print Recipe

Ingredients

Scale

14 ounce classic coleslaw mix with red cababbage and carrots (1 bag)
2 x (14 ounce) Polska Kielbasa
12 ounces Top The Tator Sour Cream (1 container)
2 cup Colby shredded cheese
2 small onions
3 cloves garlic
1 tablespoon butter

2 cup chicken broth
¼ teaspoon salt

¼ teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the coleslaw will be he heaping out of the pan but as you cook continually stir and it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

Low Carb Loaded Cauliflower Casserole

October 3, 2018/0 Comments/in Hotdish, Low Carb, Side Dish /by Cherie DeBrule

Print

Low Carb Loaded Cauliflower Casserole

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 40
Total Time: 55

Print Recipe

Ingredients

Scale

For The Cauliflower Casserole

1 large head cauliflower, cut into florets
2 tablespoon butter
1 cup heavy cream
2 oz. cream cheese
1 cup Top The Tator sour cream
1 cup shredded sharp cheddar cheese
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon himalayan salt
½ teaspoon pepper

Casserole Toppings

½ cup shredded sharp cheddar cheese
1 (3 oz bag) real bacon bits
1/4 cup chopped green onions
1 tablespoon parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375ºF.
Cut the cauliflower into small chunks or florets and add them to a medium pot with water.
Bring the pot to a boil and while you are waiting you can chop up the green onions and mince the garlic.
After it boils for 5 minutes reduce heat to simmer and cook for another 10 minutes. Drain the water.
You can mash the cauliflower at this point with a potato masher in a large bowl or place in a food processor. Add the butter, heavy cream, cream cheese, Top The Tator sour cream , shredded cheddar cheese, minced garlic, onion powder, himalayan salt, and pepper.
Mash until it is smooth like mashed potatoes.
Place the mashed cauliflower into a baking dish. Then add shredded cheddar cheese, bacon bits, green onions, and parsley on top.
Bake in the oven for 20 minutes or until cheese is melted.
Serve immediately and enjoy!

Nutrition

Serving Size: 6
Calories: 498
Sugar: 4
Sodium: 743
Fat: 43
Saturated Fat: 24
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 15
Protein: 17
Cholesterol: 125

Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

June 7, 2018/0 Comments/in Breakfast, Hotdish /by Cherie DeBrule

Print

Slow Cooker Breakfast Tater Tot Casserole

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 20
Total Time: 180

Print Recipe

Ingredients

Scale

1/2 lb thick-cut bacon, chopped
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 bunch green onions, diced
2 garlic cloves, minced
2 1/2 cups shredded cheddar cheese
1 (7 ounces) precooked sausage links, chopped
1 (32 ounces) package frozen tater tots
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup cauliflower, riced
1 (10 1.2 Oz) can cream of mushroom soup

Cook Mode Prevent your screen from going dark

Instructions

Turn on the slow cooker to high.
On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
Cover and cook on high for 2-3 hours

Nutrition

Serving Size: 8
Calories: 493
Sugar: 3
Sodium: 1405
Fat: 30
Saturated Fat: 13
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 37
Protein: 20
Cholesterol: 63

Olive Tomato Basil Fat Bombs

May 24, 2018/1 Comment/in Appetizers, Low Carb, Snack /by Cherie DeBrule

Print

Olive Tomato Basil Fat Bombs

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 30

Print Recipe

Ingredients

Scale

1 (8 0z) cream cheese package, softened at room tempature
¼ cup ghee
3 tablespoon fresh basil, finely chopped
1 garlic clove, finely chopped
1/3 cup sun dried tomatoes, drained and finely chopped
8 kalamata olives, pitted, chopped
1 ½ cup finely shredded parmesan cheese
¼ teaspoon freshly ground pepper

Cook Mode Prevent your screen from going dark

Instructions

Line a small baking sheet with parchment paper and set aside.
On a cutting board chop up the fresh basil, garlic clove, sun dried tomatoes, and kalamata olives.
Then place ½ cup parmesan cheese into a stand mixer, reserving the rest for later for coating the balls. Add in the softened cream cheese, ghee, basil, garlic, sun dried tomatoes, kalamata olives, and freshy ground pepper. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the fat bombs batter.
Take out the fat bombs batter from the freezer. Use a small teaspoon and your hands and roll out 20 balls. Place all the rolled balls onto the lined baking sheet.
In a separate small bowl add 1 cup of parmesan cheese. Then roll each ball in the parmesan cheese. Making sure that each ball is coated in cheese. Place the coated balls back on the baking sheet. Repeat till all the fat bomb balls are coated with cheese. Then place the baking sheet with the decorative fat bombs back into the freezer for another 10 minutes.
Take out the fat bombs and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

Serving Size: 20
Calories: 91
Sugar: 1
Sodium: 153
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 1
Protein: 3
Cholesterol: 23

Slow Cooker Italian Meatball Soup

May 14, 2018/1 Comment/in Soup /by Cherie DeBrule

Print

Slow Cooker Italian Meatball Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 25
Cook Time: 240
Total Time: 4 hours 25 minutes

Print Recipe

Ingredients

Scale

Ingredients To Make The Pork Meatballs

2 pounds ground pork
2/3 cup minced fresh parsley
4 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon ground cumin
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
¼ cup warm water
2 teaspoons cream of tartar
1 teaspoon baking soda

Ingredients To Make The Soup

1 tablespoon extra-virgin olive oil
1 medium yellow onion
1 yellow bell pepper, diced
1 (6 oz) can tomato paste
½ teaspoon dried oregano
½ teaspoon basil
½ teaspoon dried parsley
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion power
1/8 teaspoon red pepper flakes
1 (28 oz) can fire-roasted diced tomatoes
1 (32 oz) carton organic chicken broth
1 bunch swiss chard, stemmed and leaves cut into 1 inch stips
1/4 cup fresh basil leaves, minced

Cook Mode Prevent your screen from going dark

Instructions

To Make The Pork Meatballs

Preheat the oven to 425°F. Take 2 rimmed baking sheets and line them with parchment paper.
In a large bowl, combine the ground pork, parsley, garlic, onion powder, cumin, salt, black pepper, and red pepper flakes. Use your hands to mix the ingredients. In a small bowl, mix together with a fork the warm water, cream of tartar, and baking soda. Then add the water mixture to the meatball mixture. Use your hands again to mix the ingredients together till it is well combined.
Use a 1 inch cookie dough scoop to make the meatballs uniform and place onto the lined baking sheets.
Bake for 20 minutes. Rotate the pans halfway through the baking time. Meatballs should be browned and cooked through. Set aside and let it cool.

To Make The Soup

While the meatballs are cooking in the oven you can start to prepare the soup.
In a large sauce pan add the olive oil, onions, and yellow pepper. Sautee until the onions are soft and transparent. Then add the onions and yellow pepper to the slow cooker.
Add the rest of the soup ingredients to the slow cooker including the pork meatballs.
Gently stir to combine, turn temperature to high and let it cook for approximately 4 hours.

Nutrition

Serving Size: 10
Calories: 334
Sugar: 4
Sodium: 1314
Fat: 21
Saturated Fat: 7
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 11
Protein: 27
Cholesterol: 85

Posts

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

For The Cauliflower Casserole

Casserole Toppings

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Ingredients To Make The Pork Meatballs

Ingredients To Make The Soup

Instructions

To Make The Pork Meatballs

To Make The Soup

Nutrition

Pages

Categories

Archive