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Main dish

Smoky Mac ‘N’ Cheese Egg Rolls

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Smoky Mac 'N' Cheese Egg Rolls
The smooth and roasty flavor of Guinness Draught is perfect to compliment the creamy richness of these Mac ‘n’ Cheese Egg Rolls! Friendsgiving will never be the same!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1⁄8 teaspoon cayenne
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 cup milk
  • 1 cup shredded smoked gouda
  • 8 ounces cooked macaroni
  • 12 egg roll wrappers Vegetable oil, for frying
  • Hot sauce, for dipping
Instructions
  1. In a saucepan, melt the butter. Whisk in the flour, garlic powder, cayenne, salt, and pepper. Cook mixture for a minute or two, then pour in milk. Whisk until milk begins to thicken, then pour in cheese. Cook, while whisking, until sauce is smooth. Fold in cooked macaroni. Let mixture cool for about 10 minutes before continuing.
  2. Place an egg roll wrapper on a cutting board. Near the bottom of the square, lay out a 1 inch thick line of mac ‘n cheese, stopped about an inch short of the edges. Starting at the bottom, roll up the wrapper, covering the filling. At the halfway point, fold in the right and left sides, then continue rolling. Wet the top edge with a bit of water to seal.
  3. Heat 2-3 inches of vegetable oil in a high-walled saucepan to 350oF. Working in batches, fry the eggs rolls until they are golden brown on both sides. Drain on paper towels. Serve with hot sauce for dipping.

Watch the recipe video here:

Smoky Mac 'N' Cheese Egg RollsThe smooth and roasty flavor of Guinness Draught is perfect to compliment the creamy richness of these Mac ‘n’ Cheese Egg Rolls! Friendsgiving will never be the same!

Posted by Tasty on Wednesday, November 14, 2018

Dessert

No-Bake Chocolate Peanut Butter Cheesecake Bars

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No-Bake Chocolate Peanut Butter Cheesecake Bars
Make anything on your Thanksgiving dessert table even more delicious with the addition of Reese’s Baking Cups and Reese’s Pieces Candy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust
  • 1 & ½ cups chocolate cookie crumbs
  • 2 tablespoons packed brown sugar
  • 1⁄3 cup butter, melted
  • Pinch of salt
Filling
  • 2 (8-ounce) packages cream cheese, softened
  • 2 cups heavy whipping cream
  • 1⁄2 cup sugar
  • 2 teaspoons vanilla extract
  • 1⁄3 cup unsweetened peanut butter or Reese’s creamy peanut butter
  • 1⁄2 teaspoon salt
  • 1⁄2 cup Reese’s Baking Cups and Reese’s Pieces Candy
Topping
  • 1⁄2 cup Reese’s Baking Cups and Reese’s Pieces Candy
Instructions
  1. In a bowl, thoroughly mix chocolate cookie crumbs, brown sugar, butter, and salt. Press evenly into parchment-lined 8x8” baking dish. Chill dish while making the filling.
  2. In a medium bowl, place cream cheese and beat with a hand mixer until smooth. Add in cream and beat until thoroughly incorporated.
  3. Add sugar, vanilla, peanut butter, and salt. Beat until smooth, scraping down the sides as necessary. Fold in the 1⁄2 cup Reese’s Baking Cups and Reese’s Pieces Candy.
  4. Pour filling into chilled crust and smooth out the top. Top with remaining 1⁄2 cup of Reese’s Baking Cups and Reese’s Pieces Candy.
  5. Freeze for 3 hours.
  6. Allow bars to slightly soften, then slice and serve.

Watch the recipe video here:

Make anything on your Thanksgiving dessert table even more delicious with the addition of Reese’s Baking Cups and Reese’s Pieces Candy.

Posted by Tasty on Monday, November 12, 2018

Main dish

Mexican Carnitas As Made By Claudette

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Mexican Carnitas As Made By Claudette
Get ready to drool as you watch the first 8 seconds of this video... then get ready to cook!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CARNITAS
  • 5 lb pork shoulder, cut into 2-inch (5 cm) cubes (2.2 g)
  • 2 large white onions, chopped
  • 10 avocado leaves
  • 1 teaspoon pepper
  • ¼ cup kosher salt (60 g)
  • 6 cloves garlic, grated
  • 2 dried bay leaves
  • cold water
  • ½ cup orange juice (120 mL)
  • ½ cup milk (120 mL)
  • 12 oz mexican style soda, 1 bottle (355 mL)
  • 3 lb lard, cut into large cubes (1.3 g)
FOR SERVING
  • white corn tortillas
  • guacamole
  • pickled vegetable
  • fresh cilantro, chopped
  • lime wedge
  • rice, (made with cilantro)
  • pinto bean
Instructions
  1. To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
  2. Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
  3. Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
  4. Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
  5. Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
  6. Enjoy!

Watch the recipe video here:

Get ready to drool as you watch the first 8 seconds of this video… then get ready to cook! Get the recipe: https://tasty.co/recipe/mexican-carnitas-as-made-by-claudette

Posted by Tasty on Monday, November 12, 2018

Main dish

Pumpkin Spiced Latte Cinnamon Rolls

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Pumpkin Spiced Latte Cinnamon Rolls
Pumpkin Spiced Latte Cinnamon Rolls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
DOUGH
  • 2 cups whole milk, warm to the touch (480 mL)
  • ½ cup unsalted butter, melted (115 g)
  • ½ cup granulated sugar (100 g)
  • 1 pack active dry yeast
  • 5 cups flour, divided (625 g)
  • 1 teaspoon baking powder
  • salt, to taste
FILLING
  • ¾ cup butter, softened (170 g)
  • ¾ cup light brown sugar (165 g)
  • 2 tablespoons pumpkin spice mix
FROSTING
  • 1 cup powdered sugar (160 g)
  • ¼ cup coffee (60 mL)
  • 1 tablespoon whole milk
Instructions
  1. Generously butter 2 cast-iron skillets or disposable foil cake pans.
  2. In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  3. Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
  4. Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
  5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  6. After 1 hour, the dough should have nearly doubled in size.
  7. Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  9. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  10. In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
  11. Spread the mixture onto the rolled dough.
  12. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  13. Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
  14. Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  15. Preheat the oven to 350˚F (180˚C).
  16. To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
  17. Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
  18. While still warm, drizzle evenly with frosting.
  19. Enjoy!

Watch the recipe video here:

Pumpkin Spiced Latte Cinnamon Roll

It's time for pumpkin spice, ESPECIALLY if it looks like this ?FULL RECIPE: https://tasty.co/recipe/pumpkin-spice-latte-rolls

Posted by Tasty on Sunday, October 21, 2018

Main dish

Loaded BBQ Hot Dog

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Loaded BBQ Hot Dog
Take your hot dog game to the next level with our Loaded BBQ Dog.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
BBQ Sauce
  • 1½ teaspoons paprika
  • 1½ teaspoons chili powder
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ⅔ cup ketchup
  • 3 tablespoons sugar
  • ¼ cup apple cider vinegar
Slaw
  • 2 carrots, shredded
  • ½ head green cabbage, shredded
  • ⅔ cup mayonnaise
  • 1 tablespoon sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon pepper
Assembly
  • 1 pack of Ball Park® Bun Size Angus Beef hot dogs
  • Hot dog buns
  • 2 cups pulled pork
Instructions
Make BBQ sauce:
  1. Whisk all ingredients together in a sauce pot. Bring to a simmer for 5 minutes. Remove from heat and set aside.
Make slaw:
  1. In a large bowl, mix the carrots and cabbage together. In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper, until smooth. Pour the dressing over the slaw and mix. Set aside.
  2. Place the Ball Park® Bun Size Angus Beef hot dogs​ on a cutting board. Slice V-shaped slits into the Ball Park® Bun Size Angus Beef hot dogs​, being careful to not cut all the way through.
  3. Heat up grill to medium-high heat. Grill Ball Park® Bun Size Angus Beef hot dogs​, basting with the BBQ sauce, until slightly charred on all sides.
  4. Place Ball Park® Bun Size Angus Beef hot dogs​ in buns. Add a spoonful of BBQ sauce on the hot dogs. Place a few tablespoons of pulled pork on top. Drizzle with more BBQ sauce. Top each dog with coleslaw. Serve!

Watch the recipe video here:

Loaded BBQ Hot Dog

Loaded BBQ Hot DogTake your hot dog game to the next level with our Loaded BBQ Dog.

Posted by Tasty on Thursday, August 23, 2018

Main dish

Caramel Apple Monkey Bread

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Caramel Apple Monkey Bread
Ooey-gooey caramel apple monkey bread!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 Granny Smith apples
  • Squeeze of lemon
  • 3 cans refrigerated biscuits
  • 2 boxes Private Selection Milk Chocolate Sea Salt Caramels 1 teaspoon vanilla extract
  • 3⁄4 cup heavy cream
Instructions
  1. Preheat oven to 350oF.
  2. Peel apples, then chop into a small dice (each piece will be 1⁄4”-1⁄2” big). Toss apples with a squeeze of lemon to prevent browning.
  3. Unwrap biscuits and cut each biscuit into quarters. Flatten each biscuit quarter, place 2-3 apple pieces inside and fold biscuit into a ball around the apples. Place ball in a greased bundt pan. Repeat with the rest of the biscuits and apples.
  4. Place Private Selection Milk Chocolate Sea Salt Caramels in a saucepan. Pour vanilla extract and heavy cream on top. Heat over medium-low heat, whisking continuously, until caramels melt into a smooth sauce.
  5. Pour sauce on top of monkey bread.
  6. Bake bread for 50-60 minutes, covering halfway through with foil if the top gets too dark. (While baking, place a sheet tray on the rack to catch any falling caramel sauce.)
  7. Remove from oven. Flip out of pan and let cool for a few minutes before serving.

Watch the recipe video here:

Caramel Apple Monkey Bread

Ooey-gooey caramel apple monkey bread!

Posted by Tasty on Sunday, November 11, 2018

Main dish

Hainanese Chicken Rice

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Hainanese Chicken Rice
Our coworker Niki made her recipe for Hainanese Chicken Rice and it is DELICIOUS! ✨
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
HAINANESE CHICKEN
  • 3 lb whole chicken, giblets removed (1.3 kg)
  • ¼ cup kosher salt, divided (60 g)
  • 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
  • 1 bunch fresh scallion
  • 1 gal cold water, plus more as needed (3.7 L)
  • 2 tablespoons sesame oil
HAINANESE RICE
  • ¼ cup sesame oil (60 mL)
  • 2 tablespoons chicken fat, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon kosher salt
  • 2 cups long grain rice, rinsed and drained (400 g)
  • 2 cups reserved chicken poaching broth (480 mL)
CHILI SAUCE
  • 2 tablespoons sambal
  • 2 tablespoons sriracha
  • 2 teaspoons sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • 2 tablespoons reserved chicken poaching broth
GINGER GARLIC SAUCE
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, finely minced
  • kosher salt, to taste
  • 3 tablespoons peanut oil
  • 1 tablespoon rice vinegar
SOY DIPPING SAUCE
  • reserved fried garlic and ginger
  • 1 tablespoon oyster sauce
  • 3 tablespoons dark sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons reserved chicken poaching broth
  • 2 cucumbers, thinly sliced, for serving
  • 1 bunch fresh cilantro, for serving
Instructions
  1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  2. Remove any excess fat from the chicken and set aside for later.
  3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  11. While the rice is cooking, carve the chicken for serving.
  12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  16. Enjoy!

Watch the recipe video here:

Our coworker Niki made her recipe for Hainanese Chicken Rice and it is DELICIOUS! ✨FULL RECIPE: https://tasty.co/recipe/hainanese-chicken-rice

Posted by Tasty on Sunday, November 11, 2018

Main dish

Keto Bacon Cauliflower “Mac” ‘N’ Cheese

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Keto Bacon Cauliflower “Mac” ‘N’ Cheese
Keto Bacon Cauliflower “Mac” ‘N’ Cheese
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 strips bacon
  • 4 cups water (960 mL)
  • 1 large head cauliflower
  • 2 teaspoons kosher salt, divided
  • 4 oz cream cheese (115 g)
  • ⅓ cup heavy cream (80 mL)
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 cups shredded cheddar cheese (200 g)
  • fresh parsley, finely chopped, for garnish
Instructions
  1. In a large pan over medium-high heat, cook the bacon for 6 minutes, or until crisp. Remove the bacon from the pan, pat off excess grease with a paper towel, then chop and set aside.
  2. Add the water to a medium pot and bring to a boil.
  3. While the water heats up, chop the cauliflower into small pieces.
  4. Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside.
  5. In the same saucepan, combine the cream cheese, heavy cream, remaining teaspoon of salt, the cayenne, and paprika. Stir to combine, then cook for 4 minutes, until smooth and thick.
  6. Fold in the cauliflower, then add the cheddar cheese. Stir until the cheese has melted, then fold in the bacon.
  7. Scoop into serving bowls and garnish with parsley.
  8. Enjoy!

Watch the recipe video here:

Keto made easy with this bacon cauliflower mac and cheese ?Get The Recipe: https://tasty.co/recipe/keto-bacon-cauliflower-mac-n-cheese

Posted by Tasty on Sunday, November 11, 2018

Dessert

Galaxy Mirror Glazed ‘Box’ Cake

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Galaxy Mirror Glazed 'Box' Cake
Galaxy Mirror Glazed 'Box' Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 2 chocolate cake mixes, 2 boxes, prepared according to package
VANILLA BUTTERCREAM
  • 2 cups butter, softened (460 g)
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 6 cups powdered sugar (960 g)
GALAXY MIRROR GLAZE
  • 1 ¼ cups water (300 mL)
  • 1 ½ cups sugar (300 g)
  • 14 oz sweetened condensed milk, 1 can (395 g)
  • 15 sheets gelatin
  • 26 oz white chocolate, chopped, over 30% cocoa butter (740 g)
FOOD COLORING
  • black food coloring
  • navy blue food coloring
  • light blue food coloring
  • purple food coloring
  • pink food coloring
  • white food coloring
Instructions
  1. Prepare the cakes according to the package, or use your favorite cake recipe.
  2. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
  3. Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
  4. Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
  5. Place the second cake over the layer of buttercream.
  6. Frost the entire cake to create the crumb layer, creating a smooth surface.
  7. Place the cake in the freezer to keep cold.
  8. For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  9. Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  10. Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  11. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
  12. Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
  13. Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
  14. Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
  15. In the next bowl, add the navy blue food coloring and stir.
  16. In the next bowl, add the lighter blue food coloring and stir.
  17. In the next bowl, add the purple food coloring and stir.
  18. In the next bowl, add the pink food coloring and stir.
  19. When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
  20. Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
  21. Dip a brush into the white food coloring and fling it onto the cake to create stars.
  22. Enjoy!

Watch the recipe video here:

This galaxy mirror glaze cake is INSANE! ?Make It Yourself ?: https://tasty.co/recipe/galaxy-mirror-glazed-box-cake

Posted by Tasty on Thursday, November 8, 2018

Main dish

Taiwanese Beef Noodle Soup

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Taiwanese Beef Noodle Soup
Our coworker Kyle brought his mom in and made Taiwanese beef noodle soup! ❤️
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb beef shank (905 g)
  • 6 scallions, halved, divided
  • 8 slices ginger, divided
  • 6 pieces star anise, divided
  • ½ cup vegetable oil (120 g)
  • 6 cloves garlic
  • 2 red chillis, halved
  • 1 medium white onion, sliced
  • 1 tablespoon rock sugar
  • 3 tablespoons spicy bean paste, or regular bean paste
  • ½ cup dark soy sauce (120 mL)
  • ½ cup rice wine (120 mL)
  • ½ cup light soy sauce (120 mL)
  • 2 medium tomatoes, quartered
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 5 leaves bay leaf
  • 2 bundles flour noodle
  • 2 cups bok choy (50 g)
FOR GARNISH
  • red chilli, finely diced
  • fresh cilantro, chopped
  • scallion, sliced
Instructions
  1. Fill a large pot with about 6 quarts (5 ½ L) of water and add beef, 3 scallions, 5 slices of ginger, and 3 pieces of star anise. Cover, bring to a boil over high heat, and cook for 30 minutes.
  2. Remove the meat, rinse in cold water, and cut into thick slices. Discard the water in the pot.
  3. In a wok or large pan over medium high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, garlic, red chilies, remaining 3 pieces of star anise, onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
  4. Add the sliced beef.
  5. Add the dark soy sauce, for color, stir, then add the rice wine.
  6. Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
  7. Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
  8. Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove bay leaves and star anise before serving.
  9. Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
  10. Add the bok choy. Boil for 3 minutes, then remove.
  11. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
  12. Enjoy!

Watch the recipe video here:

Taiwanese Beef Noodle Soup

Our coworker Kyle brought his mom in and made Taiwanese beef noodle soup! ❤️FULL RECIPE: https://tasty.co/recipe/taiwanese-beef-noodle-soup

Posted by Tasty on Wednesday, November 7, 2018