Leftover-Turkey Soup
Good Eats Webisodes Recipes
INDEX
Basic Brine 5
Butternut Soup 2
Caramel Sauce 6
Caramelized Onions 6
French Toast 7
Green Bean Casserole 3
Hard Cooked Eggs 6
Homemade Pickles 7
Jiggly, Wiggly, Ring of Goodness 4
Leftover-Turkey Soup 1
Macaroon Delight 9
Mashed Potatoes of the Third Kind 4
Perfect Rice 8
Poached Eggs 7
Post Thanksgiving Breakfast Hash 5
Pumpkin Brittle 2
Pumpkin Mousse 4
Pumpkin Seeds 5
Sangria 8
Spiced Pecans 4
Thanksgiving Gravy 3
Leftover-Turkey Soup
Episode: Bird To The Last Drop
|Leftover Turkey Carcass |1. Remove any pieces of turkey meat from the carcass and either cube or tear into bite sized pieces. |
| |Reserve 2 cups. |
| |2. Place the rest of the carcass into a large pot. |
|2 quarts Vegetable Broth, carton or homemade |3. Pour in the vegetable broth and submerge as much of the turkey as possible. |
| |4. Cover and heat on medium until it boils. |
| |5. Reduce to a simmer and cook for 1 hour. |
| |6. Strain the broth through a colander into a 2nd pot. Discard the carcass. |
|½ cup Cooked Long Grain Rice |7. Add the rice, vegetables, leftover turkey, thyme and Old Bay |
|10 oz. box of Frozen Mixed Vegetable |8. Simmer for 20 minutes |
|2 cups of the Reserved Leftover Turkey | |
|2 tsp. Dried Thyme | |
|1 tsp. Old Bay Seasoning or other seafood boil spices | |
Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: Cook Time: 1 hr, 20 min
Pumpkin Brittle
Episode: Brittle Me This
|1 lb 6 oz Sugar |1. Place a large pot or saucier on a cast iron skillet on your largest burner. (The cast iron will help |
|12 ounces Water |your pot to diffuse the heat evenly.) |
| |2. Add the sugar and water into the pot or saucier. |
| |3. Heat on high and stir with a wood spatula until the sugar dissolves. |
|1 tsp. Vegetable Oil |4. Meanwhile, lubricate a 10” skillet with the oil. |
|7 ounces Pumpkin Seeds |5. Add the pumpkin seeds and toss to coat. Cook until they become fragrant and start to crackle, 4-5 |
| |minutes. |
|½ tsp. Kosher Salt |6. Add the salt, cayenne and cinnamon to the seeds and toss or stir to combine. Set aside. |
|½ tsp. Cayenne Pepper |7. Once the sugar water boils, cover and continue to boil for 3 minutes. |
|½ tsp. Ground Cinnamon |8. Remove the lid, reduce the heat to medium and cook until it becomes light amber, about 25 minutes. |
| |9. Prepare a silicone sheet on a half-sheet pan to pour the mixture onto. |
| |10. Once the sugar is ready, remove from the heat and add the pumpkin seeds. |
| |11. Quickly stir in the seeds and then pour out onto the prepared sheet pan. Spread the mixture to the |
| |corners so that it’s about 1 or 2 seeds thick. |
| |12. Let cool for about a ½ hour and then break up with a mallet or your fingers. Store in a covered |
| |container. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: 30 minutes Cook Time: 30 min
Butternut Soup
Episode: Butternut Conundrum
| |1. Preheat oven 400°F |
|Butternut Squash |2. Trim off the stem end of the squash. |
| |3. Using a large chef’s knife and a rolling pin or mallet, cut the squash in half, lengthwise. |
| |4. Scoop out the seeds with a large spoon and discard. |
| |5. Placing the halves flat side down, quarter the sections using the same method as step 3. Lay them face |
| |up on a half-sheet pan. |
|2 Tbs. Melted Butter |6. Brush the squash with the butter. |
|1 tsp. White Pepper |7. Sprinkle on the pepper and salt. |
|1 Tbs. Kosher Salt |8. Cook in the oven for about 30 to 35 minutes or until soft. |
| |9. After cooling, scrape off the flesh into a pot. |
|3 cups Chicken or Vegetable Broth |10. Add the broth, honey and ginger. |
|4 Tbs. Honey |11. Bring to a simmer. |
|1 tsp. Fresh Minced Ginger |12. Blend with a stick blender until smooth. |
|½ cup Heavy Cream |13. Add the cream, salt, pepper and nutmeg and blend to combine. |
|Salt to taste |14. Garnish with cheese if desired. |
|White Pepper to taste | |
|¼ tsp. Nutmeg, freshly grated to taste | |
|Parmesan Cheese (optional) | |
Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: Cook Time: 35 min
Thanksgiving Gravy
Episode: Gravy Trainer
|Dripping from turkey still in the roasting pan |1. Place roasting pan over 2 burners, if large enough, and heat on high. |
|24 ounces Reduced or Low-Sodium Chicken Broth |2. Once hot, deglaze by adding the broth and wine. As the liquid boils, scrape the bottom with a whisk to |
|8 ounces Red Wine |remove any stuck-on bits. |
| |3. Pour the liquid into a fat (gravy) separator and allow to separate. |
| |4. Return the pan to the burners to reheat. |
| |5. Pour the bottom liquid (non-fat) into another container, set aside. |
| |6. Return the remaining fat to the roasting pan. |
|1/3 cup All-Purpose Flour |7. Add the flour to the hot fat and whisk completely coating the flour with the fat. Continue until the |
| |mixture smoothes out and thickens slightly. |
| |8. Return the reserved liquid to the pan. Continuing whisking until it boils. |
|1 Tbs. of either Thyme, Rosemary, Oregano or any |9. Add the spice and continue to cook and whisk until the gravy coats the back of the spoon (aka nape). |
|combination |10. Pour into a gravy boat or, as Alton suggests, into a Thermos to keep hot. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: Cook Time: 20 minutes
Green Bean Casserole
Episode: How Green Was My Casserole
| |1. Preheat oven to 475°F. |
|2 Medium White Onions |2. Slice onions very thin. Place in a large bowl. |
|¼ cup of All Flour |3. Add the flour, bread crumbs and salt. |
|2 Tbs. Japanese Style (Panko) Bread Crumbs |4. Combine with your hands. |
|1 tsp. Kosher Salt |5. Spread them onto a sheet pan sprayed with non-stick spray. |
| |6. Cook in the middle of the oven for 30 minutes, tossing with tongs several times until golden brown and |
| |delicious. |
|2 Tbs. Kosher Salt |7. Meanwhile, boil 1 gallon of water in a stock pot. |
|1-½ lb Fresh Green Beans, trimmed. |8. Add the salt and the beans. |
| |9. Cook for 5 minutes. |
| |10. Drain the beans in a colander and then submerge them in a bowl of ice water to stop the cooking. |
| |11. Drain again and set aside. |
|2 Tbs. Unsalted Butter |12. Melt butter in a 12” cast iron skillet. |
|12 ounces Button Mushrooms, quartered |13. Add mushrooms, salt and pepper. |
|1 tsp. Kosher Salt |14. Stir occasionally until the mushrooms begin to give up some of their liquid, 4 to 5 minutes. |
|½ tsp. freshly Ground Pepper | |
|2 Garlic Cloves, minced |15. Add garlic and stir in. |
|¼ tsp. Nutmeg, freshly grated |16. Add nutmeg and flour. |
|2 Tbs. All Purpose flour |17. Cook exactly one minute. |
|1 cup Chicken Broth |18. Add broth and dairy. |
|1 cup Half-and-Half |19. Bring to a bare boil, reduce heat to simmer and cook for 6-8 minutes, stirring constantly. |
| |20. Once thickened, turn off the heat and add the green beans. |
| |21. Add ¼ of the onions and stir in. |
| |22. Smooth the top and add the rest of the onions on the surface. |
| |23. Reduce the oven to 400°F. |
| |24. Place the skillet in the oven and cook for 15 minutes or until bubbly. |
Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: Cook Time: 1 hr, 20 min
Jiggly, Wiggly, Ring of Goodness
Episode: Jiggly, Wiggly, Ring of Goodness
|1 Cup Honey |1. Mix honey and juices in a medium pot. |
|¼ Cup Orange Juice, Fresh Squeezed |2. Bring to a simmer over medium low heat and cook for 5 minutes. |
|¼ Cranberry Juice (not cocktail) | |
|4 Cups Cranberries |3. Add cranberries and cook for 15 minutes stirring often. |
| |4. When the berries burst and the mixture begins to thicken, remove from the heat. |
| |5. Pour into a 3-cup mold of your choice. |
| |6. Refrigerate overnight or until set. |
|Cottage Cheese (optional) |7. Turn the mold out and add cottage cheese if desired. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: Cook Time: 20 min
Mashed Potatoes of the Third Kind
Episode: Mashed Potatoes of the Third Kind
|2 lbs. Yukon Gold |1. Peel and cut into uniform ½” pieces. |
| |2. Place in a 4 quart sauce pan and cover 1” of water. |
| |3. Cover and cook on high until boiling. |
| |4. Remove lid and lower to simmer. Cook until they can be crushed with a pair of tongs. Drain. |
| |5. Return empty pot to stovetop. |
|1 Stick of Butter, cut into small pieces. |6. Add the butter, cream, salt and pepper. |
|½ Cup Heavy Cream |7. Bring to a simmer over low heat. |
|1 tsp. Kosher Salt |8. Place a food mill over the box, add a quarter of the potatoes and mill in. Repeat with the rest of the |
|¼ tsp. Freshly Ground Black Pepper |potatoes. |
| |9. Stir to combine with the dairy. Don’t over work. |
Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: Cook Time: 25 min
Pumpkin Mousse
Episode: Rescue Ramekins
|1 Cup Cold Heavy Whipping Cream |1. Whip cream in a mixer until you reach medium peaks. |
|15 ounce Can of Pumpkin Purée |2. Whisk purée and milk in a large bowl until smooth. |
|1/3 Cup Milk | |
|1 3.4 ounce Pumpkin Spiced Flavor Pudding Mix |3. Add the pudding mix and extract and whisk to combine. |
|1 tsp. Vanilla Extract |4. Dump the whipped cream on top of the pumpkin mix. Whisk to combine until it is |
| |homogenized. |
| |5. Spoon into 6 ramekins or custard cups and refrigerate for 4 hours or until set. |
| |6. Add cinnamon or spiced nuts as a garnish. |
Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 4 hours Cook Time:
Spiced Pecans
Episode: The Nut Before Christmas
|1 lb. Pecan Halves |1. Place a large cast iron skillet over medium heat. |
| |2. Add pecans and toss around 4 to 5 minutes until they start to brown. |
|4 Tbs. Unsalted Butter |3. And butter and stir until melted. |
|½ tsp. Cayenne Pepper |4. Add the spices and stir to combine. |
|½ tsp. Table Salt | |
|½ tsp. Cumin | |
|½ tsp. Dried Orange Peel | |
|½ tsp. Cinnamon | |
|2 Tbs. Packed Brown Sugar |5. Add the sugar and water and stir until the sugar has dissolved and the mixture slightly thickens. |
|¼ Cup Packed Light Brown Sugar |6. Pour mixture out onto a parchment paper lined pan. |
|2 Tbs. Water |7. Cool completely and store or bag up for gift giving. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: Cook Time: 15 min Yield: 4 gift bags per batch
Post Thanksgiving Breakfast Hash
Episode: We’ll Hash It Out in the Morning
|8 Ounces Breakfast Sausage |1. Place a large cast iron skillet over medium-high heat. |
| |2. Cook sausage for 2 to 3 minutes. |
|½ Red Bell Pepper, Chopped |3. Add the pepper, onion, jalapeño, and potatoes and cook until soft. |
|½ Onion, Chopped | |
|½ Jalapeño, Minced | |
|1 ½ cups Red Potatoes, Cooked and Quartered | |
|1 ½ cups Black Beans, Cooked |4. Add beans, cornbread and turkey and continue cooking and stirring until the mixture is warmed through. |
|(or a 15 oz can Black Beans, drained) | |
|2 Cups Cornbread, cubed | |
|2 cups Leftover Turkey, Cubed | |
|Dash Cayenne Pepper |5. Add optional spices to taste |
|¼ tsp. Kosher Salt | |
|Black Pepper, Freshly Ground | |
Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: Cook Time: 15-20 min
Pumpkin Seeds
Episode: Snack –O- Lantern
| |1. If retrieving pumpkin seeds from a pumpkin, scoop out the innards and place in several inches of water |
| |in your sink. The seeds will float to the top while the pulp sinks. |
| |2. Strain the seeds off the top and spread them out onto a paper towel or a lint-free tea towel to |
| |completely dry. |
|2 tsp. Olive Oil |3. Place a 10” skillet over medium heat and lube up with the oil. |
|1 Cup Pumpkin Seeds |4. Add seeds, salt and pepper. |
|½ tsp. Kosher Salt |5. Toss almost constantly for about 5 minutes or until the seeds reach medium brown darkness and smell |
|A Few Grinds of Black Pepper |nutty. |
| |6. Dump into a bowl lined with paper towels to wick away excess oil. |
| |7. Seal in an air tight container and eat within a week, or freeze up to a month. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: Cook Time: 5 min
Basic Brine
Episode: Brine Me A Dinner
|2.5 ounces (by weight) Salt |1. If using Kosher salt, chop in a food processor until it’s a fine powder. |
|32 ounces (1 Qt) Water |2. Add salt to the water, stir until dissolved. (no heat necessary) |
| |3. Place any cut of meat into the brine making sure it is completely submerged. Use sealable containers |
| |such as Zip-loc bags for smaller cuts, snap-on lidded containers for larger cuts or a cooler for complete |
| |birds. |
| |4. Keep cold in the refrigerator or add frozen water bottles for larger containers. |
| |5. Soak 45 minutes per pound (1 hour min, 10 hour max) |
| |6. Cook using your method of choice. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: 1 to 10 hours Cook Time:
Hard Cooked Eggs
Episode: Hard Cooked Heaven
|Fresh Eggs (the fresher, the easier to peel later) |1. Before using, store eggs in their container on their side. |
| |2. Add ½ inch of water to a pot. Bring it to a boil. |
| |3. Place steamer basket on top of the water. Add a minimum of 4 eggs. |
| |4. When it starts to steam, cover and steam for 12 minutes. |
| |5. Move eggs to an ice bath. Cool for 5 minutes. |
| |6. Crack on a level surface and roll around to loosen the shell. Peel. |
Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 5 minutes Cook Time: 15 min
Caramel Sauce
Episode: Hittin’ The “Caramel” Sauce
|14.5 ounces (by weight) of Sugar |1. Place sugar, syrup, cream of tarter and water in a heavy, 2 quart sauce pan. |
|1 Tbl. Light Corn Syrup |2. Cook on high. Stir a couple of times with a silicone (or wood) spoon then leave alone. |
|¼ tsp. Cream of Tarter |3. After sugar has dissolved, place your frying or candy thermometer. |
|1 Cup of Water |4. At 230°F, turn the heat down to medium. |
| |5. At 300°F, stir gently a few times to ensure there are no hot pockets. |
| |6. At 340°F, quickly do the following: turn off the heat, remove the thermometer and … |
|1 Cup Heavy Cream |7. … add the cream. There will be a lot of bubbling. |
| |8. After the bubbling slows, return the heat to medium and continue to cook for 3 minutes. |
| |9. Remove from heat and allow to cool thoroughly before moving to a container (like a squeeze bottle.) |
| |10. Keep in the refrigerator for up to a month. |
| |11. To reheat, microwave for about 30 seconds or place in warm water. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: 1 our Cook Time: 30 to 45 min
Caramelized Onions
Episode: How Brown Was My Onion
| |1. Preheat a nonstick electric skillet to 250°F |
|3 Tbs. Unsalted Butter |2. Melt the butter in the skillet. |
|5 lbs. Walla Walla or Vidalia Onions sliced into |3. Add a layer of onions and sprinkle 1 tsp. of salt over the onions. Do not stir. |
|crescents |4. Continue layering the onions and 1 tsp. of salt until finished. Cook uncovered. |
|Kosher Salt |5. After about 20 minutes, you can stir. Smooth it off and allow it to cook for another 15 minutes. |
| |6. Stir again and cook for 15 more minutes. Continue this pattern for 45 to 60 minutes or until the onions|
| |are deep Mahoney brown. |
| |7. Refrigerate leftovers for up to 2 weeks or freeze for up to 6 months. |
Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: Cook Time: 45-60 min Yield: 2 Cups cooked Onions
Homemade Pickles
Episode: In a Pickle
|1 Cup Water |1. In a 2 quarter saucepan, all of the liquids and spices. |
|1 Cup Apple Cider Vinegar |2. Cook on high until it boils stirring occasionally. |
|¼ Cup White Wine Vinegar |3. Turn down to a simmer and cook for 4 minutes. |
|¼ Cup Sugar |4. Remove from heat and allow to cool. |
|1 Tbs. Kosher Salt | |
|1 tsp. Packaged Pickling Spice | |
|1 tsp. Celery Seed | |
|1 tsp. Yellow Mustard Seed | |
|¼ tsp. Ground Turmeric | |
|2 Cucumbers, thinly sliced with skins on. |5. In a clean, 1 quart glass jar put in several layers of the cucumbers, onion, and garlic. (Plastic can |
|½ Medium Onion, thinly sliced |be used but the turmeric will stain it yellow.) |
|4 Garlic Cloves, Smashed |6. Using a canning funnel, pour in the cooled liquid just until it reaches the shoulder of the jar. |
| |7. Close and store for at least 1 day in the refrigerator before eating. 3 days would be better. |
Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 1 to 3 days Cook Time: 10 min
French Toast aka Pain Perdu
Episode: Put A Little France In Your Toast
|Rustic round loaf such as challah, brioche, French |1. The night before prepare the bread and batter: |
|bread or sourdough |a. slice the bread into ½” slices. |
| |b. Place on the oven rack overnight (don’t turn oven on) to stale them. |
|3 Large Chicken Eggs |c. In a large bowl, add the eggs, dairy, salt and honey and whisk to combine and smooth. |
|1 Cup Half and Half |d. Store in closed container overnight in the refrigerator. |
|¼ tsp. Kosher Salt |2. The next morning preheat the oven to 375°F. |
|2 Tbs. Honey |3. Retrieve your bread and batter. Prepare a sheet pan topped with a cooling rack. |
| |4. Soak each side of the bread in the batter for 30 seconds and put on the cooling rack. |
|Butter (1 Tbs. for every batch) |5. Melt the butter In a non-stick skillet over medium-low heat. |
| |6. Add the soaked bread without crowding the pan and cook for 2 to 3 minutes until the bottom is golden |
| |brown. |
| |7. Flip and cook the 2nd side in the same manner. |
| |8. Place directly on the oven rack for 5 minutes. (Place a sheet pan underneath to catch dripping butter.)|
| |9. Serve with a lot of syrup and/or confectioner sugar. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: Cook Time: 5 min
Poached Eggs
Episode: A Positively Perfect Poach
|Fresh Eggs |1. In a wide non-stick skillet, add water do a depth of 1½ inches. |
| |2. Bring the water to a bare simmer. |
| |3. Break each egg into a small custard cup. |
|1 Tbs. White Wine Vinegar |4. When the water reaches 190°F, use a slotted spoon to get any bubbles off the bottom of the skillet. |
| |5. Add the vinegar and stir to combine. |
| |6. Add the eggs by submerging one side the custard cup and slowly turn the egg into the water. Repeat with the rest of the eggs. |
| |7. Cook for 4:30 minutes maintaining the heat at 190°F as possible. |
| |8. Remove with a slotted spoon and lay on a paper or tea towel. |
| |9. Cut off any jagged edges and serve. |
| |10. If not serving right away, place eggs in ice water and store in the refrigerator for up to 8 hours. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: Cook Time: 5 min
Sangria
Episode: A Sip For All Seasons
|1 Orange, sliced into rounds |1. Place fruit, sugar and brandy into a large pitcher. |
|1 Lemon, sliced into rounds |2. Swirl to coat and dissolve and place in the refrigerator for 6 to 8 hours. |
|1 Pair halved with core removed and sliced | |
|1 Apple with core removed and sliced | |
|1 Plum, halved and then sliced | |
|(Total: 2 cups of fruit) | |
|2 Tbs. Sugar | |
|½ Cup Brandy | |
|1.5 liters Burgundy Wine (not the great stuff and not |3. Add the wine to the pitcher. |
|the boxed stuff) |4. Add some fresh fruit to a class and hold down with several ice cubes. |
| |5. Fill with the sangria and enjoy. |
Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 8 Hours Cook Time:
Perfect Rice
Episode: Nice Rice in a Rush
|3 Cups Water |1. Bring water to a boil by any method. |
|2 Tbs. Butter |2. Melt butter in a medium saucepan over high heat. |
|2 Cups Long Grain Rice (Jasmine or Basmati) |3. Once the butter has melted and turned light brown, add the rice and salt. |
|1 tsp. Kosher Salt |4. Cook the rice stirring constantly until the rice becomes aromatic and nutty and very light brown. |
| |5. Pour the boiling water in and cover quickly. Drop the water to low. Cook for 15 minutes. |
| |6. Remove from heat and the lid. |
| |7. If you prefer sticky, then serve immediately. |
| |If you prefer light and fluffy, let rest uncovered for 5 minutes. |
Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: Cook Time: 20 min
Whipped Cream
Episode: Whip It Up White
|2 Tbs. Sugar |1. Place a large bowl and whisk in your freezer to chill. |
|1 Cup Heavy Whipping Cream |2. Once chilled, add the sugar and cream. |
| |3. Slowly whisk back and forth to get the foam started. |
| |4. Once it gets going, change to a rotation method until you get stiff peaks. (If you whisk too much, then|
| |you’ll make butter.) |
Difficulty: Easy Prep Time: 5-10 minutes Inactive Prep Time: 10 minutes Cook Time:
Macaroon Delight
Episode: Macaroon Delight
|2 x 7 oz Packages of Sweetened, Shredded Coconut |1. Preheat oven to 325°F |
|1 tsp. Vanilla Extract |2. Add the coconut, vanilla, salt and milk to a mixing bowl. Combine by hand. |
|Pinch of Kosher Salt | |
|2 oz. Sweetened Condensed Milk | |
|4 Large Egg Whites |3. Beat the whites in a stand mixer until they become somewhat frothy. |
|5 ounces Sugar |4. Slowly add the sugar to the mixer while it is still running. |
| |5. Continue beating until medium peaks are formed. |
| |6. Integrate the foam with the coconut in 2 or 3 stages trying not to deflate the foam as much as |
| |possible. |
| |7. Dish out tablespoon-sized portions of the coconut onto a parchment lined half-sheet pan. (Alton got 24 |
| |portions in the video) |
| |8. Cook for 20 to 25 minutes. |
| |9. Remove and allow to cool. |
|12 ounces Semi-sweet Chocolate Chips |10. Put 2 inches of water into a 4 quart sauce pan. |
|1 ounce Vegetable Shortening |11. Over that place a large stainless-steel bowl on top containing the chocolate and shortening (making a |
| |double boiler). |
| |12. Stir with a spatula or spoon until it is melted and smooth. |
| |13. Dip the coconut balls in the chocolate. |
|Chopped Macadamia Nuts (optional) |14. Garnish with nuts. |
| |15. Store in a tin between layers of waxed paper. |
Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: Cook Time: 45 min
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