Dessert

Chocolate Braided Swirl Bread (Babka)

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Chocolate Braided Swirl Bread (Babka)
Chocolate Braided Swirl Bread (Babka)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DOUGH
  • 4 cups flour (500 g)
  • 2 ¼ teaspoons yeast
  • 1 cup whole milk, warm to the touch (240 mL)
  • 1 teaspoon salt
  • 1 ½ teaspoons vanilla
  • ¼ cup sugar (50 g)
  • ¼ cup honey (85 g)
  • 1 egg
  • 2 egg yolks
  • 10 tablespoons butter, softened
CHOCOLATE SAUCE
  • 12 oz bittersweet chocolate (340 g)
  • ¾ cup butter (170 g)
  • ½ cup sugar (100 g)
  • ¼ cup cocoa powder (30 g)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons espresso powder
  • ½ cup turbinado sugar (100 g)
  • 1 egg wash
Instructions
  1. Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
  2. In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
  3. Add in the milk and yeast mixture and whisk until fully incorporated.
  4. Gradually add in the flour and mix until fully incorporated.
  5. Gradually add in the butter and mix until fully incorporated.
  6. Cover with a towel and let rest for 30 minutes.
  7. Bring out the dough onto floured work surface and knead until smooth.
  8. Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
  9. Preheat oven to 375˚F (190˚C).
  10. For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
  11. Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
  12. Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
  13. Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
  14. Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
  15. Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough ‘plus sign’.
  16. Lay another piece horizontally over the vertical piece and above the other horizontal piece.
  17. Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
  18. Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
  19. Follow this method around the dough clockwise.
  20. Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
  21. Tuck in the excess pieces of dough under the bread.
  22. Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
  23. Bake for 35-45 minutes, until lightly browned and cooked through.
  24. Enjoy!

Watch the recipe video here:

Chocolate Braided Swirl Bread "Babka"

Just look at that swirl ?…FULL RECIPE: https://tasty.co/recipe/chocolate-braided-swirl-bread-babkaYou have a kitchen, right? Well, we have the essentials! Shop all the must-have goods here: http://bit.ly/2FmQQHB – (BTW, we may make some $$ if you buy!)

Posted by Tasty on Tuesday, January 9, 2018

Breakfast

Egg-In-Hole Layered Breakfast Bake

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Egg-In-Hole Layered Breakfast Bake
Egg-In-Hole Layered Breakfast Bake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 18 slices bread, white sandwich bread
  • 3 tablespoons butter, softened
  • 18 slices swiss cheese
  • 12 slices ham
  • 4 cups spinach (160 g)
  • 6 eggs
  • chives, chopped, to serve
BÉCHAMEL SAUCE
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 pinch ground nutmeg
  • 2 cups gruyère cheese, grated (220 g)
  • 2 cups grated parmesan cheese (220 g)
Instructions
  1. Preheat the oven broiler to high. Line a baking sheet with parchment paper.
  2. On a cutting board, butter all the sandwich bread and transfer to the prepared baking sheet.
  3. Using a glass, cut out the centers of 6 slices of bread.
  4. Toast the bread under the broiler for 5 minutes, or until toasted. Keep a close eye on it so it doesn't burn.
  5. Reduce the oven temperature to 350˚F (180˚C).
  6. Make the Béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until it darkens slightly.
  7. Add the milk and whisk to combine. Reduce the heat to low and simmer until reduced by half.
  8. Remove the pot from the heat and add the salt, pepper, nutmeg, Gruyère, and Parmesan and stir until fully incorporated.
  9. Line a 9 x 13-inch baking dish with parchment paper.
  10. Lay 6 pieces of toast in the bottom of the dish. Top with 9 slices of Swiss cheese, 6 slices of ham, and 2 cups of spinach. Repeat to make another layer and top with the hollow-centered toast.
  11. Crack an egg into each hole. Carefully ladle the Béchamel sauce over the bake, leaving the yolks exposed.
  12. Cover and bake for 35 minutes, then uncover and bake for 10 minutes more, until the eggs are cooked to your liking and the Béchamel is starting to brown in spots.
  13. Slice and serve garnished with chives, if desired.
  14. Enjoy!

Watch the recipe video here:

Egg-In-Hole Layered Breakfast Bake

The ultimate breakfast bake ?FULL RECIPE: https://tasty.co/recipe/ham-cheese-egg-in-the-hole-layered-bake

Posted by Proper Tasty on Tuesday, January 16, 2018

Main dish

Hearty Roasted Veggie Salad

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Hearty Roasted Veggie Salad
Hearty Roasted Veggie Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 beets
  • 1 cup olive oil, divided (240 mL)
  • 1 ½ teaspoons salt, divided
  • 1 red onion, cut into wedges
  • 4 carrots, peeled and chopped
  • 2 parsnips, peeled, chopped
  • 1 sweet potato, peeled, chopped
  • ¾ teaspoon pepper, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • ½ teaspoon garlic powder
  • 3 tablespoons fresh parsley, chopped
  • 6 cups mixed greens (600 g)
  • 1 cup walnuts, chopped (100 g)
  • ½ cup crumbled feta cheese (55 g)
Instructions
  1. Preheat oven to 425˚F (220˚C).
  2. On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
  3. On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
  4. Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
  5. Create 3 circular spaces for the beets. Place the 3 beets on the pan.
  6. Bake for 1 hour until with vegetables begin to crisp and caramelize.
  7. In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice,
  8. Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
  9. Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
  10. Serve with walnuts and feta.
  11. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedtasty/videos/2209169669335670/

Salads

Honey Mustard Chicken Salad

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Honey Mustard Chicken Salad
This honey mustard chicken salad is perfect for an easy summer lunch ???
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • ⅓ cup honey (115 g)
  • ¼ cup dijon mustard (65 g)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 boneless, skinless chicken thighs
  • ¼ cup bacon, chopped (60 g)
  • 4 cups romaine lettuce, chopped (300 g)
  • 1 cup cherry tomatoes, halved (200 g)
  • ¼ red onion, sliced
  • 1 avocado, pitted and sliced
Instructions
  1. In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
  2. Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
  3. Flip the chicken thighs over, fully covering them in the marinade.
  4. Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
  5. Heat a large skillet over medium heat, and place the chicken thighs in the pan.
  6. Cook for five minutes on each side, or until the chicken is cooked through.
  7. Remove the chicken and set aside.
  8. Wipe the pan clean and place back on the heat.
  9. Add the chopped bacon to the pan and cook until crispy, about ten minutes.
  10. Transfer the bacon to a paper towel-lined plate to drain.
  11. Add three tablespoons of water to the reserved marinade and stir to combine.
  12. Slice the chicken into strips.
  13. Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
  14. Enjoy!

Watch the recipe video here:

Honey Mustard Chicken Salad

This honey mustard chicken salad is perfect for an easy summer lunch ???FULL RECIPE: https://tasty.co/recipe/honey-mustard-chicken-saladShop our exclusive kitchenware collection HERE: https://bzfd.it/2JFi6mz – We may make some $$ if you buy!

Posted by Tasty on Tuesday, June 12, 2018

Main dish

Berry-Stuffed French Toast For Two

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Berry-Stuffed French Toast For Two
Berry-Stuffed French Toast For Two
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FILLING
  • 1 cup raspberry (125 g)
  • 1 cup blackberry (125 g)
  • 2 tablespoons maple syrup, divided
  • 1 tablespoon black raspberry liqueur
  • 4 oz cream cheese, softened (115 g)
FRENCH TOAST
  • 4 slices brioche bread
  • ½ cup whole milk (120 mL)
  • 1 large egg, beaten
  • 2 tablespoons black raspberry liqueur
  • ½ teaspoon salt
  • 2 tablespoons butter
WHIPPED CREAM
  • ½ cup heavy cream (120 mL)
  • 1 tablespoon maple syrup
Instructions
  1. Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
  2. In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
  3. Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
  4. In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
  5. Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
  6. In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
  7. Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
  8. Enjoy!

Watch the recipe video here:

Berry-Stuffed French Toast for Two

This berry-stuffed French toast is the ultimate sweet breakfast! ??FULL RECIPE: https://tasty.co/recipe/berry-stuffed-french-toast-for-two

Posted by Tasty on Friday, June 15, 2018

Main dish

Crunchy Jalapeño Taco Poppers

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Crunchy Jalapeño Taco Poppers
You can't wait to get a bite of these crunchy jalapeño taco poppers! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 jalapeñoes
  • 1 lb ground beef (455 g)
  • 1 oz taco seasoning, 1 package (30 g)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon ground black pepper
  • ¼ cup fresh cilantro, chopped (10 g)
  • 2 tablespoons extra virgin olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded cheese blend (100 g)
  • ½ cup cream cheese (110 g)
  • 4 eggs, beaten
  • 1 ½ cups flour, mixed with 1 tsp salt and 1 tsp pepper (185 g)
  • 4 cups cornflake cereal, crushed (120 g)
  • 1 cup cornflake cereal, finely ground (30 g)
  • 8 cups canola oil (1.9 L)
  • ¼ cup fresh cilantro, chopped (10 g)
  • fresh lime juice, for seasoning
  • salsa, for serving
Instructions
  1. Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
  2. In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
  3. Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
  4. Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
  5. In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
  6. Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
  7. Pipe the beef mixture into the jalapeños, then close the peppers.
  8. Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
  9. Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
  10. Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
  11. Season the peppers well with salt and fresh lime juice.
  12. Serve warm with salsa for dipping.
  13. Enjoy!

Watch the recipe video here:

You can't wait to get a bite of these crunchy jalapeño taco poppers! ?FULL RECIPE: https://tasty.co/recipe/crunchy-jalapeno-taco-poppers

Posted by Proper Tasty on Wednesday, November 21, 2018

Main dish

Grilled Cheese Sloppy Joe Cups

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Grilled Cheese Sloppy Joe Cups
Grilled Cheese Sloppy Joe Cups recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 nonstick cooking spray
  • 1 tablespoon vegetable oil
  • ½ large white onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef (455 g)
  • 1 teaspoon mustard powder
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 8 oz tomato sauce, 1 can (225 g)
  • 2 teaspoons worcestershire sauce
  • ¼ cup ketchup (55 g)
  • 8 slices white bread
  • 2 teaspoons butter, melted
  • ¾ cup shredded cheddar cheese, divided (75 g)
  • fresh parsley, chopped, for garnish
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a 6-cup muffin tin with nonstick spray.
  2. Heat the oil in a large skillet over medium heat until shimmering. Add the onion and sauté for 4-5 minutes, until the onion is translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
  3. Add the ground beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Drain any excess fat.
  4. Add the mustard powder, pepper, and salt. Stir to combine, then add the tomato sauce, and cook for 5 minutes until liquid is cooked down.
  5. Add the Worcestershire sauce and ketchup and cook for 10 minutes, until most of the liquid has evaporated. Remove the pan from the heat.
  6. Slice the crusts off the bread. Quarter 2 of the slices to make small squares, leaving the remaining 6 slices whole.
  7. Press the whole slices of bread into the cups of the greased muffin tin, and brush with melted butter. Add 1 tablespoon of shredded cheddar cheese to each cup, and top with a quartered piece of bread. Brush the bread with melted butter.
  8. Bake for 10 minutes, until the cheese melted.
  9. Scoop 2 tablespoons of sloppy joe mixture into each cup, and top with another tablespoon of cheddar.
  10. Bake for another 5 minutes, until the cheese is melted and the cups are firm.
  11. Garnish with parsley and serve immediately.
  12. Enjoy!

Watch the recipe video here:

We've made it easier to eat sloppy joes. You're welcome.Full Recipe: https://tasty.co/recipe/grilled-cheese-sloppy-joe-cups

Posted by Tasty on Monday, November 19, 2018

Main dish

DR PEPPER CHILI CHEESE DOG EGG ROLLS

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DR PEPPER CHILI CHEESE DOG EGG ROLLS
All your fan-favorite finger foods are rolled up into this unbeatable game-day dish, brought to you by Dr Pepper.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dr Pepper Chili
  • olive oil
  • 1 lb ground beef
  • 1 teaspoon chipotle powder
  • ½ tsp cumin
  • ½ tsp oregano
  • 1 tsp chili powder
  • Salt
  • Black pepper
  • ½ small yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup Dr Pepper
  • 1 cup chicken stock
  • 1 (14-oz) can crushed tomatoes
To assemble
  • Egg roll wrappers
  • 1 package hot dogs
  • 10 slices cheddar cheese
  • 3 quarts vegetable oil, for frying
  • 2–3 tablespoons water, in small bowl
Instructions
  1. To prepare the chili, heat 1 tablespoon oil in a medium pot over medium heat. Add ground beef, breaking up the meat as it browns. Season with chipotle powder, cumin, oregano, chili powder, salt, and pepper. Once meat is browned and almost cooked through, remove from pot and set aside.
  2. Add a teaspoon more oil to pot and lower heat to medium-low. Add onions. Cook until soft and translucent, about 5 minutes. Add garlic. Cook until fragrant, about 30 seconds, then stir with the surrounding onions.
  3. Deglaze the pan by adding Dr Pepper and stir. Scrape up the browned bits on the bottom of the pan. Put heat on medium, bringing the mixture to a simmer. Add browned meat, crushed tomatoes, and chicken stock, then return to a simmer.
  4. Simmer mixture for 10–15 minutes, and season with salt and pepper. Chili should be thick, with most of the liquid evaporated.
  5. Place one sheet of egg-roll wrapper on a diagonal axis, so that the points are facing north, south, east, and west. On the bottom third of the wrapper, spread a tablespoon of chili into a thin layer like a rectangle. Do not spread all the way to the edges. Place one slice of cheese over the chili.
  6. Lay a hot dog across the bottom of the cheese slice. Begin to gently roll the wrapper up over the hot dog from the bottom, tucking the sides in once halfway rolled. Spread a few drops of water on the edges of the top half of the wrapper with your fingertips. This will help seal the roll. Gently press the edges to seal. Repeat with remaining hot dogs.
  7. Line a baking sheet with paper towels or parchment paper, and set a rack on top of it.
  8. Fry a few egg rolls at a time in 350℉ oil, making sure not to overcrowd the pot. Fry each batch for 3–5 minutes, until golden brown, then place on rack to cool. Repeat with remaining egg rolls.

Watch the recipe video here:

Dr Pepper Chili Cheese Dog Egg RollsAll your fan-favorite finger foods are rolled up into this unbeatable game-day dish, brought to you by Dr Pepper.

Posted by Tasty on Tuesday, November 20, 2018

Dessert

Cookies & Cream Cheesecake Bundt ‘Box’ Cake

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Cookies & Cream Cheesecake Bundt 'Box' Cake
Cookies & Cream Cheesecake Bundt 'Box' Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oz cream cheese, softened (450 g)
  • ½ cup powdered sugar (80 g)
  • 1 teaspoon vanilla extract
  • 1 box chocolate cake mix, prepared accordingly to box instructions
  • 10 chocolate sandwich cookies
GLAZE
  • 8 oz high quality chocolate, 60% cocoa content or higher, chopped finely (225 g)
  • 2 cups heavy cream (480 mL)
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
  3. Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
  4. With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
  5. Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
  6. Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
  7. Bake for 45 minutes, then cool completely.
  8. Invert the cake onto a wire rack set on top of a baking tray.
  9. To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
  10. Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
  11. Once the glaze has set, slice the cake, and serve,
  12. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedtasty/videos/2491980574387910/

Main dish

Quick 30-Minute Chicken Pho

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Quick 30-Minute Chicken Pho
When you don't time for the real thing, try this 30-Minute Chicken "Pho" ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 oz rice noodle, dried, narrow, and flat (285 g)
  • warm water, for soaking
  • 1 tablespoon whole black peppercorn
  • 1 tablespoon coriander seed
  • 4 pods whole star anise
  • 1 piece fresh ginger, 2 inch (5 cm) piece
  • 1 bunch green onion
  • 4 cups hot water (960 mL)
  • 8 cups chicken broth (1.9 L)
  • 1 lb chicken breast, halved, crosswise (455 g)
  • ¼ cup fish sauce (60 mL)
FOR SERVING
  • 2 limes
  • 1 jalapeño
  • 1 bean sprout
  • 1 bunch fresh thai basil
  • 1 bunch fresh cilantro
  • 1 siracha
  • hoisin sauce
Instructions
  1. Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
  2. While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
  3. While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
  4. Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
  5. Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
  6. While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
  7. After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
  8. Remove the chicken from the broth.
  9. Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
  10. Shred the chicken.
  11. Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
  12. Enjoy!

Watch the recipe video here:

When you don't time for the real thing, try this 30-Minute Chicken "Pho" ?Full Recipe: https://tasty.co/recipe/quick-30-minute-chicken-pho

Posted by Tasty on Sunday, November 18, 2018