EASY CHERRY STRUDELS
"My family loves this. It's on the table every Christmas morning and it travels so well to ladies brunches at our church. The original called for individual filo leaves and was very time consuming. Once, by mistake, I bought the puff pastry sheets and found that it was much faster." Susan Dancy - Tallahassee, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 strudels (5 slices each).
Number Of Ingredients 8
Steps:
- Drain cherries, reserving 1/3 cup juice. In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in walnuts. , Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling. , Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 506 calories, Fat 25g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 180mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 5g fiber), Protein 9g protein.
SOUR CHERRY STRUDELS
Steps:
- Bring cherries (with any juices), 3/4 cup sugar, and cornstarch to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring occasionally, then simmer 2 minutes. Transfer filling to a bowl and cool completely.
- While cherry filling cools, arrange 3 phyllo sheets in 1 layer on a work surface and let dry 15 minutes. Keeping 12 remaining sheets stacked, halve crosswise, then stack halves. Cover stack with a piece of plastic wrap and a dampened kitchen towel. Finely crumble 3 dried phyllo sheets into a bowl.
- Preheat oven to 400°F.
- Arrange 1 piece of phyllo on work surface with a short side nearest you (keep remaining sheets covered) and brush with some butter. Top with 3 more phyllo pieces, brushing each with butter.
- Sprinkle 2 tablespoons crumbled phyllo over lower third of buttered phyllo, leaving a 2-inch border along bottom and sides, then top with a rounded 1/3 cup filling. Fold bottom edge of phyllo up over filling and fold in sides to enclose filling completely, then roll up phyllo to form a strudel, about 4 1/2 by 2 1/2 inches. Transfer, seam side down, to a buttered baking sheet. Brush top with some butter, then sprinkle lightly with 1/4 teaspoon sugar. Cut 2 (1-inch) vents diagonally across top of strudel, about 1 1/2 inches apart, with a paring knife. Make 5 more strudels in same manner.
- Bake strudels in middle of oven until golden brown and crisp, 20 to 25 minutes. Transfer to a rack and cool 30 minutes.
- We used IFQ (Individually Quick Frozen) cherries from Friske Orchards (231-599-2604), in Charlevoix, Michigan.
SOUR CHERRY STRUDEL RECIPE
Proper strudels are made from very thin pastry rolled out so thin it will stretch over a table like a vast floury cloth. It should be so fine that you could read a newspaper through it. I've seen it made from scratch in Vienna at the Demel Coffee House. This elastic pastry is related to baklava...
Categories Dessert
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 190C and line a baking tin with parchment paper or a silpat
- Combine the cherries, kirsch and sugar.
- Lay out a sheet of filo pastry and brush it with the melted butter, then take another and lay it alongside, with the longest edge overlapping the corresponding edge of the first sheet by a centimetre. Together, the two sheets become one very large sheet of filo. Brush with more melted butter.
- Lay another two sheets on top, brush with butter, then lay the final two sheets.
- Spread the cherry mixture evenly leaving a margin down the longest edge.
- Turn up the bare long edge, fold it over the filling and lift the long edge opposite and roll it towards you, making a Swiss roll shape. Seal and brush top with melted butter. Sprinkle with poppy seeds.
- Place on baking tray and bake for 12 minutes or until golden and crisp. Dust with icing sugar and serve immediately with cream
SOUR CREAM APPLE STRUDEL
Scrumptious strudel...the filling is divine, and the flaky pastry crust is amazing. Prep time is an estimate and does not include chilling pastry overnight.
Provided by A Messy Cook
Categories Dessert
Time 2h10m
Yield 3 strudels
Number Of Ingredients 9
Steps:
- For pastry, cut chilled butter into flour until mixture resembles coarse crumbs; add sour cream and salt, mixing well.
- Shape dough into ball, wrap in plastic wrap, and refrigerate overnight.
- For filling, combine breadcrumbs and melted butter; add apples, sugar, and cinnamon, mixing well.
- Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle.
- Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges.
- Roll dough up from one long side, and pinch seams and ends to seal.
- Place the three strudels seam side down on a baking sheet or in a large baking dish.
- Bake at 350 degrees for 55-60 minutes, or until light brown.
Nutrition Facts : Calories 1808.3, Fat 97.5, SaturatedFat 58.8, Cholesterol 244.8, Sodium 1464.9, Carbohydrate 219.3, Fiber 12.2, Sugar 99.3, Protein 21.4
CHEESE AND CHERRY STRUDEL
Though strudel is a Viennese tradition, the fillings are usually used one at a time. But, when I'm in the bakery trying to choose between cherry strudel and cheese strudel, I always end up buying one of each because I can't choose between them! So here, I've combined the two and it works perfectly, like cherries on top of delicious cheesecake. Strudel dough is something Austro-Hungarians inherited from the Turks (who occupied Hungary for 100 years) but they bake their phyllo dough in layers with stripes of filling where as strudel is always wrapped around its filling. Strudel means "vortex" or "whirlpool". Albert Kumin, the legendary Swiss pastry chef who ruled the White House kitchen in the 1970s, fathered an entire generation of American pastry chefs through his cooking classes. Twenty years later, I still remember the sight of his huge hands gently spinning sugar into near-invisible threads, and stretching a single lump of strudel dough to cover an entire table. Strudel-making used to be a family affair, with all the women standing around the dining-room table, gradually pulling and smoothing the dough until it hung all the way to the floor! I was the granddaughter who inherited my Hungarian Grandmother Elsie's linen table cloths. I suspect they were used less for formal fancy dinner parties (they were to poor to afford to throw them) than they were for pulling strudel dough. And her large family with many sisters was the perfect tool to complete the job. These days, we have smaller families, working moms ? and frozen phyllo dough to take the place of strudel dough. I sprinkle nuts and sugar between the layers to let air in and to make a nice crisp dough but you'll also see recipes calling for toasted breadcrumbs in between the layers to surround the juicy fillings. Roll it up tightly and neatly, as if you are rolling your hair up in curlers!
Provided by Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth. Add the farmer's cheese and continue to blend. Add the egg and mix. Add 1/2 cup of the sugar and the vanilla. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
- Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts. Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled.
- Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture.
- Alongside the cream cheese, pour the cherry pie filling. Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with remaining sugar and nuts.
- Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.
SOUR CHERRY MUFFINS WITH COCONUT STREUSEL
I just love the tang of sour cherries in bakery! They come available in jars or cans and are packed in water. They are often labeled "pie cherries" but do not substitute cherry pie filling. This recipe is from Williams-Sonoma.
Provided by Lorraine of AZ
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter. Drain the sour cherries and dry them on paper towels.
- Make the Coconut Streusel by stirring together the flour and brown sugar in a small bowl. Using a pastry blender or your fingers, cut in or rub in the butter until the mixture is crumbly. Stir in the coconut. Set aside.
- Make the muffins by stirring together the flour, sugar, baking powder and salt in another bowl.
- In still another bowl, whisk together the melted butter, eggs and half-and-half. Make a well in the center of the dry ingredients and add the egg mixture. Beat until thick and creamy. The batter will be slightly lumpy. Do not overmix.
- Spoon the batter into each muffin cup, filling 1/3 full. Drop in a few cherries and add batter just to cover and then drop in a few more cherries. Spoon on more batter until the cups are filled level with the rims. Sprinkle each with 1 heaping tablespoon of the Coconut Streusel.
- Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature.
Nutrition Facts : Calories 283.8, Fat 12.5, SaturatedFat 7.8, Cholesterol 63, Sodium 254.6, Carbohydrate 39.4, Fiber 1.2, Sugar 18.9, Protein 4.6
CROATIAN SOUR CHERRY STRUDEL (ŠTRUDLU S VIšNJAMA)
Steps:
- In a small bowl, mix 1/2 cup lukewarm water, 1/2 teaspoon vinegar and 3/4 teaspoon salt. Place 2 cups all-purpose flour in a large bowl and cut in 1 tablespoon cold butter in as for pie dough. Add water mixture and stir by hand for about 5 minutes or until dough becomes smooth.
- Transfer dough to a lightly floured surface and knead for about 5 minutes, adding as little extra flour as possible. Cover with plastic wrap and let rest 30 minutes.
- Cover a large table with a clean cotton tablecloth (it will become stained from the fat in the dough, so use an old tablecloth). Sprinkle the cloth generously with flour. Place the dough in the center of the cloth and brush it with melted butter. Roll the dough to a 1/8-inch thickness.
- Begin stretching the dough either over the backs of your hands or palm-side up, whichever works best for you. Work quickly, continually lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the sides of the table. See our recipe for making Serbian Cheese Strudel to get the idea. Using kitchen shears, trim off the thicker outer edges of the strudel dough.
- Place rack in the middle of oven and heat to 400 F. Brush the stretched dough liberally with melted butter. Place the cherry filling along one long edge in a 3-inch-wide strip, 2 inches from the edges. Sprinkle ground walnuts over the filling.
- Use the tablecloth to roll the strudel away from you, jellyroll fashion, until it is completely rolled. Brush the top of the strudel with melted butter. Cut into sections that will fit your baking sheets and tuck in ends of strudel.
- Place parchment on baking sheets and transfer strudel sections to them, seam-side down. Bake 10 minutes, reduce heat to 375 F and bake 20 to 25 minutes more or until strudel is crisp and golden.
- Remove from oven, cool slightly and then cut on an angle into slices. Dust with confectioners' sugar. You may also cool completely to make the slicing easier and then rewarm in a microwave. Dust with confectioners' sugar and serve as is or with a dollop of whipped cream or scoop of ice cream.
Nutrition Facts : Calories 381 kcal, Carbohydrate 80 g, Cholesterol 5 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 144 mg, Sugar 60 g, Fat 7 g, ServingSize 12 servings Sour Cherry Strudel, UnsaturatedFat 0 g
AUSTRIAN SOUR CHERRY STRUDEL (KIRSCHSTRUDEL)
Steps:
- Over medium high heat (8 out of 10) melt 3 tbsp of butter in a large skillet. Add bread crumbs and roast stirring frequently until toasted and golden brown, about 3-4 minutes. Transfer to plate and let cool completely.
- In a medium size mixing bowl add water, oil, vinegar and half of the flour, mix together. Mix in the salt.
- Add the rest of the flour and mix by hand until you create a compact mass. Take it out on the counter and knead it vigorously for about 10 minutes. Throw the dough often at the counter and then roll it up using the palm of your hand. Keep repeating that process until you obtain a soft, non sticky dough. This will greatly help in developing proper gluten structure.
- Form the dough ball, lightly oil the ball, cover tightly with plastic wrap and let it rest for 30-90 minutes, at room temperature. The longer the rest the better.
- Prewarm the oven to 205ºC (400ºF), rack placed in upper 1/3 of the oven.
- Line large baking pan with parchment paper.
- Choose a work area that is accessible from all sides, either 36" round table or 23" x 48" rectangular table and cover with table cloth. Dust the cloth well with flour.
- Place the dough ball in the center of the floured table cloth. Using a rolling pin, gently roll out the dough as much as you can.
- Stretch the dough to the full size of the table and let it drape over the table edges (see instructions below).
- Using a silicone pastry brush spread remaining 3 tbsp of melted butter onto the stretched dough.
- Sprinkle toasted bread crumbs over the dough, most of the crumbs concentrated in a 6" wide strip, 3" in from the short side of the stretched dough rectangle.
- Sprinkle the almonds over the strip of bread crumbs.
- Spread the cherries over the same 6" wide strip area.
- Fold the short end of the stretched dough onto the filling.
- Roll the strudel on itself by using the table cloth, starting from the folded short side.
- Pick up and transfer the strudel (don't worry it is sturdy enough) to the baking pan. If necessary curve it into a horseshoe shape in order to fit. Tuck the ends under the strudel.
- Brush the top of the strudel with melted butter and bake until deep golden brown, about 30 minutes.
- Cool for at least 30 minutes. Serve warm or at room temperature, cut into thick slices.
SOUR CHERRY STRUDEL
Steps:
- Cherry filling: In large saucepan, combine cherries, sugar, and cinnamon. Bring to a boil over medium-low heat for 30 to 60 minutes. Strain cherries from juice and set aside. Discard excess liquid.
- Cheese filling: Combine all ingredients in a large mixing bowl until well mixed. Set aside.
- Dough: Preheat oven to 350 degrees F. On waxed paper, spread out a few sheets of phyllo dough and brush with melted butter. Top the dough with a thin coating of the cheese filling and then with the cherry filling. Top with bread crumbs and nuts. Cover with another couple sheets of phyllo dough and repeat topping steps. Repeat to create 3 to 4 layers of dough and topping and then roll up like a strudel and place on a cookie sheet. Brush a thin coat of melted butter on top and bake for 45 to 50 minutes. Let cool before serving.
SOUR CHERRY STRUDEL
This type of strudel is traditional Croatian summer dessert.
Provided by Tamara Novakovic
Categories Dessert
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Make dough at least one hour in advance. Combine all ingredients and knead well to form smooth, elastic dough. Try kneading it a bit longer, as it needs to be elastic (it will stretch out easier later on). Wrap in cling foil and leave in fridge for at least 1 hour.
- Divide dough into 3 equal parts. Roll each one out on lightly flour surface, as thin as possible. Keep it oiled and keep your hands oiled. Start stretching it, pulling it from the middle towards yourself, with your hands. Continue to go in circles, until you've stretched it as thin as you can. Using your knife, cut out thick edges.
- Prepare the filling: combine sour cherries with vanilla seeds, sugar and cornstarch. Spread the filling evenly on the stretched dough, but leave the edges empty. Roll each strudel and place into baking trays lined with parchment paper. Brush the top with a bit of oil.
- Preheat oven to 356 F (180 C). Bake for around 40 minutes. Let cool slightly and dust with powdered sugar. Serve with a dollop of whipped cream or ice cream.
SOUR CHERRY STRUDELS RECIPE
Provided by á-32773
Number Of Ingredients 7
Steps:
- Bring cherries (with any juices), 3/4 cup sugar, and cornstarch to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring occasionally, then simmer 2 minutes. Transfer to a bowl and cool completely. While cherry filling cools, arrange 3 phyllo sheets in 1 layer on work sruface and let dry 15 minutes. Keeping 12 remaining sheets stacked, halve crosswise, then stack halves. Cover stack with a piece of plastic wrap and a dampened kitchen towel. Finely crumble 3 dried phyllo sheets into a bowl. Preheat oven to 400F. Arrange 1 piece of phyllo on work surface with a short side nearest you (keeping remaining sheets covered) and brush some butter. Top with 3 more phyllo pieces, brushing each with butter. Sprinkle 2 Tbs crumbled phyllo over lower third of buttered phyllo, leaving a 2-inch border along the bottom and sides, then top with 1/3 cup of filling. Fold bottom edge of phyllo up over filling and fold side to enclose filling completely, then roll up phyllo to form a strudel, about 4 1/2 by 2 1/2 inches. Transfer, seam side down, to a buttered baking sheet. Brush top with some butter, thn sprinkle lightly with 1/4 tsp sugar. Cut 2 (1-inch) vents diagonally across top of strudel, about 1 1/2 inches apart, with a paring knife. Make 5 more strudels in same manner. Bake strudels in middle of oven until golden brown and crisp, about 20 to 25 minutes. Transfer to a rack and cool 30 minutes. Garnish with powdered sugar and serve with ice cream or whipping cream. NOTE: *Strudels can be baked 2 hours ahead and kept at room temperature. *Cherry filling can be made 1 day ahead adn chilled, covered.
More about "sour cherry strudels food"
THE ART OF STRUDEL AND A MODERN SOUR CHERRY VERSION ...
From honestcooking.com
Category Baking, DessertTotal Time 50 minsEstimated Reading Time 5 mins
HRISTINA’S SOUR CHERRY STRUDEL RECIPE : SBS FOOD
From sbs.com.au
3.3/5 (58)Servings 4Cuisine SerbianCategory Dessert
SOUR CHERRY STRUDELS | GERMAN RECIPES | SBS FOOD
From sbs.com.au
3.2/5 (97)Servings 8Cuisine GermanCategory Dessert
10 BEST PHYLLO DOUGH CHERRY STRUDEL RECIPES | YUMMLY
From yummly.com
SOUR CHERRY STRUDEL - BITE IT QUICK
From biteitquick.com
Cuisine CroatianEstimated Reading Time 2 minsCategory DessertTotal Time 55 mins
- For the filling mix sour cherries (if using frozen, thawed them, and drain the juice, you can leave a little liquid), mix with sugar and pudding. Set aside.
- Take 3 sheets of phyllo dough and brush each sheet with oil or butter. Stack 3 sheets on top of each other and arrange sour cherry filling on top of the third sheet. Roll the dough. On each roll spread 1 tablespoon of sour cream. Repeat with remaining phyllo sheets and cherry filling.
CHEESE AND CHERRY STRUDEL - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
5/5 (4)Total Time 45 minsCategory DessertCalories 434 per serving
SOUR CHERRY AND POPPY SEED STRUDEL RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category DessertsServings 8Total Time 5 hrs
- In a food processor, combine the cream cheese with the 1 stick of butter, 1/4 cup of the granulated sugar, the vanilla and salt and process until smooth. Add the 2 cups of flour and pulse just until a sticky dough forms. Scrape the dough onto a large sheet of plastic wrap and shape into a rectangle; wrap up the dough and refrigerate until firm, about 3 hours.
- In a spice grinder, pulse the poppy seeds with the remaining 2 tablespoons of granulated sugar until the seeds are just cracked. Transfer the poppy seeds to a small bowl and stir in the bread crumbs.
- Line a large rimmed baking sheet with parchment paper. On a floured work surface, dust the dough with flour. Roll out the dough to an 11-by-15-inch rectangle and carefully transfer it to the prepared baking sheet. Freeze the dough until firm, about 20 minutes.
- Preheat the oven to 400°. Working on the baking sheet, cut the dough in half crosswise so you have two 11 1/2-by-7 1/2-inch rectangles and brush off any excess flour. Spoon half of the poppy seed mixture in a lengthwise stripe down the middle of each piece of dough, then arrange the cherries on top. Fold one side of the dough up and over the filling and brush with some of the melted butter. Fold the opposite side of the dough up and over the filling and press gently to help it adhere. Cut 4 slits across the top of each strudel and freeze until well-chilled, about 15 minutes.
EPICURUS.COM RECIPES | APPLE-CHERRY CARDAMOM STRUDEL
From epicurus.com
Cuisine AustrianCategory Baked GoodsServings 14
CLASSIC HUNGARIAN SOUR CHERRY STRUDEL RECIPE WITH KNEADED ...
From dailynewshungary.com
Estimated Reading Time 3 mins
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
Servings 8Total Time 5 hrs
SOUR CHERRIES STRUDEL - SWEET THOUGHT
From sweetthought.ca
Cuisine Balkan, SerbianCategory Bake, DessertServings 8
RUSSIAN SOUR CHERRY STRUDEL - ALL ABOUT CUISINES
From allaboutcuisines.com
Cooking time 35-40 minutesPreparation time 25-30 minutesMain Ingredient Sour CherriesYield 10-12 servings
CHERRY STRUDEL RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Total Time 35 minsCategory DessertsCalories 506 per serving
PUFF PASTRY CHERRY STRUDEL - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.5/5 (2)Total Time 1 hr 15 minsCategory DessertCalories 275 per serving
CLASSIC CHERRY STRUDEL - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ScandanavianServings 8
THE BEST VARIETIES OF STRUDEL YOU SHOULD TRY IN AUSTRIA
From theculturetrip.com
Estimated Reading Time 3 mins
CROATIAN SOUR CHERRY STRUDEL - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Servings 8Total Time 40 minsCategory Dessert
SWEET CHEESE STRUDEL (RETES) RECIPE : SBS FOOD - FOOD NEWS
From foodnewsnews.com
CROATIAN & SERBIAN DESSERT RECIPES - THE SPRUCE EATS
From thespruceeats.com
SOUR CHERRY STRUDELS - PLAIN.RECIPES
From plain.recipes
SOUR CHERRY STRUDEL RECIPE
From crecipe.com
SOUR CHERRY STRUDEL RECIPE | FOOD NETWORK
From crecipe.com
HUNGARIAN FOOD: 21 TRADITIONAL DISHES TO TRY IN HUNGARY OR ...
From icelandtraveltours.com
SOUR CHERRY STRUDELS | RECIPE | STRUDEL, HUNGARIAN RECIPES ...
From pinterest.com
SOUR CHERRY STRUDELS | GERMAN RECIPES | SBS FOOD | FOOD ...
From pinterest.com
SOUR CHERRY STRUDELS (WEICHSELSTRUDEL) | RECIPE | FOOD ...
From pinterest.nz
SOUR CHERRY AND CHEESE STRUDEL | MINDFOOD RECIPES
From mindfood.com
GERMAN CHERRY STRUDEL RECIPES
From tfrecipes.com
SOUR CHERRY STRUDELS - TFRECIPES.COM
From tfrecipes.com
SOUR CHERRY STRUDEL - ALL ABOUT THE COOKS
From allaboutthecooks.co.uk
HUNGARIAN FOOD: 21 TRADITIONAL DISHES TO TRY IN HUNGARY OR ...
From theplanetd.com
SOUR CHERRY STRUDELS (WEICHSELSTRUDEL) | RECIPE | FOOD ...
From in.pinterest.com
PLAYIN WITH MY FOOD | THE MEATHOUSE BLOG
From pinterest.ca
STRUDEL RECIPES | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love