Monday, March 25, 2019

Browned Butter Banana Muffins #MuffinMonday

Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!


A number of years ago, I discovered browned butter on my friend Kayle’s wonderful blog, The Cooking Actress. While I think I am mildly addicted, Kayle has so many more browned butter recipes on her blog than I do. She is my inspiration to brown butter all the things. If you need instructions on how to make it – it’s super simple, so don’t be scared – check out this link.

Meanwhile, you might want try some of my favorites:


Browned Butter Banana Muffins with Browned Butter Glaze

Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!

Ingredients
1/2 cup or 115g butter
2 1/4 cups or 280g flour
3/4 cup or 170g golden caster sugar (Sub regular sugar if you can’t find golden)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 well-ripened bananas
1/2 cup or 120ml buttermilk
2 eggs, at room temperature
1 teaspoon vanilla extract

Optional (BUT DO IT!): browned butter glaze
2 teaspoons browned butter
1/2 cup or 63g powdered sugar
2-3 teaspoons milk or buttermilk
pinch salt

Method
Preheat your oven to 350°F or 180°C and prepare your large 12-cup muffin pan by greasing lightly or lining with muffin papers. This batter will fill more than your standard 12-cup muffin pan. Either use larger paper cups that come up higher than the pan, or make more muffins.

Brown your butter for the muffins, adding an extra couple of teaspoons if you are going to make the browned butter glaze. If you don’t know how to brown butter, it’s easy! Follow these instructions, right here, from The Cooking Actress:  How to brown butter. When the butter is browned, set it aside to cool, reserving two teaspoons of it for the glaze in a small mixing bowl.

In a large mixing bowl, whisk together your flour, sugar, salt, baking soda and baking powder.

In another bowl, mash your ripe bananas with a fork. Add in the eggs, vanilla extract and milk and whisk.



Pour in the cooled browned butter and whisk again.



Pour your wet ingredients into your dry ones and stir a couple of times until just combined.



Divide the batter between the muffin cups.



Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!


Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

To make the glaze, add the powdered sugar and pinch of salt to the reserved teaspoons of browned butter. Mix well.



Drizzle the cooled muffins with glaze. I like to use a plastic bag with the corner cut off for neater drizzling.  I left a few naked at my daughter's request.

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!


Enjoy!

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!


Check out all the lovely muffins my Muffin Monday group are sharing today!


Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Browned Butter Banana Muffins!

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!
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Thursday, March 21, 2019

Granola Brownie Bundt #BundtBakers

When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.


My favorite granola used to be available here in Dubai before my nearby supermarket was bought out by another big chain. Unlike my other favorite cereal (Post Spoon-size Honey Nut Shredded Wheat) which has been discontinued, the Quaker granola is still available in two places I travel to regularly. So, depending on baggage allowance, I usually come home with two or three boxes. The cardboard part goes in the recycle bin and the bags of cereal inside get popped in the deep freezer so the almonds won’t turn rancid. The granola stays fresh for months, perfect no matter how long it takes me to eat it all.

Since we found out we were moving, I’ve been trying to eat it more often but I still have a bag and a quarter to get through and only a couple of weeks left in Dubai.

Fortunately my efforts to use up the contents of my freezer and cupboards were aided by our Bundt Bakers’ host, Felice of All That's Left Are The Crumbs. She chose Breakfast Cereals as our theme/ingredient of choice. Along with the granola, I used dried cranberries and almonds, also from the freezer. It was a good day.

Granola Brownie Bundt

I adapted this recipe from one on the King Arthur flour website for brownie bars kingarthurflour.com/recipes/granola-brownie-bars-recipe and baked it in a 6-cup Bundt pan.

Ingredients
1 cup or 125g flour, plus extra for the pan
1/4 cup or 22g extra dark cocoa (I use Hershey’s Special Dark.)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 113g unsalted butter, softened, plus extra for the pan
1 cup or 200g brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup or 100g granola
1/2 cup or 70g dried cranberries (no sugar added, preferably)
1/2 cup or 65g chopped almonds, toasted in a dry pan

Optional for decorating:
3-4 tablespoon Nutella, warmed in microwave
Extra toasted almonds, dried cranberries and granola

Method
Preheat the oven to 325°F and 163°C. Prepare your 6-cup Bundt pan by buttering and flouring it.

Measure your flour, cocoa, baking powder, baking soda and salt into a bowl and set it aside. In another large mixing bowl, use a mixer or electric beater to beat together the butter and sugar until they are fluffy.

Add the first egg and beat well.

Add the second egg and beat well again.



Pour in the vanilla and beat again.

Use a flour sifter or strainer to sift half of the dry ingredients into the batter.



Beat well to combine. Sift the other half in and beat well again.

Fold in the granola, dried cranberries and toasted chopped almonds.



Spoon the thick batter into your prepared Bundt pan.



Bake in the preheated oven for 40-45 minutes. Leave to cool in the pan for about 10 minutes, then turn the brownie Bundt out onto a wire rack to cool completely.

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.


After it was cool, I wanted to decorate mine so I warmed a few tablespoons of Nutella with a quick couple of zaps in the microwave, then used a pastry brush to apply it to the Bundt. I drizzled some on the top of the cake and then sprinkled the top with almonds, cranberries and granola. You can, of course, eat this granola brownie Bundt plain as well.

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.


Cut into wedges to serve.

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.


Enjoy!

Many thanks to this month's host, Felice of All That's Left Are The Crumbs for the great theme and her behind the scenes work. Check out all the fun Breakfast Cereal Bundts we've baked for you today!


BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


Pin this Granola Brownie Bundt!

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.
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Tuesday, March 12, 2019

Mexican Cornbread Waffles #BreadBakers

Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.

Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.


Years ago, when were living in Kuala Lumpur and our internet connection was still dial up, my elder daughter was systematically searching for and baking cornbread recipes, looking for the perfect one. While each was edible, she deemed none of them perfect. She was old enough to be in the kitchen on her own so I wasn’t aware of her quest until she was already few recipes into the project. “Just email your grandmother,” I said. “She makes the best cornbread.”

And that was true, until I met my friend, Sheila, when we moved to Cairo back in 2013. My mom still makes the best classic cornbread but Sheila turned up at some social event with a pan of the best cheesy cornbread I’d ever eaten. It was packed with sharp cheddar cheese, onions AND peppers. The third secret ingredient was creamed corn. Game changer! Most importantly, Sheila is a sweetheart so she willingly shared the recipe.

Mexican Cornbread Waffles

Since then, I’ve baked that batter a number of times, once even putting it in bacon cup muffins. I can’t even tell you how good it was baked in crispy bacon! I knew that batter, with a few small adjustments, would make awesome waffles as well. I was not wrong.

Ingredients - for 10 waffles
1 cup or 170g yellow cornmeal
1/4 cup or 32g flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon double acting baking powder
1 cup or 226g sour cream
1 1/4 cups or 330g creamed corn
2 large eggs
1/4 cup or 60ml canola oil, plus extra for greasing the waffle iron
1 medium onion
2-4 jalapeño peppers and/or chili peppers
10 1/2 oz or 300g extra sharp cheddar, grated

Optional for serving:
Your favorite chili con carne: Check out two of mine here and here.
Thinly sliced onions
Grated sharp cheddar
Sliced jalapeños

Method
Chop your onion and your peppers finely. Mix the yellow cornmeal, flour, salt baking soda and baking powder together in a large bowl.



In another smaller bowl, whisk together the sour cream, creamed corn, eggs and oil. Add in the chopped peppers and onion. Stir well.



Fold your wet ingredients into your dry ingredients until just mixed.



Now add in the grated cheddar and stir well until combined.



Heat your waffle iron and brush the interior with a little oil to grease.

Bake the batter according to manufacturer’s instructions, being careful not to over fill the waffle iron. I like to leave mine in for a little longer after the little “ready” light comes on to get crunchier edges.

Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.


Serve as is, I’m telling you, they are fabulous even plain.

Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.

Or top with a couple of spoons of chili con carne and garnish with more cheese, onions and jalapeño slices.

Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.

Enjoy!

This month my Bread Bakers group is sharing cheesy bread recipes at the instigation of our host, Sue of Palatable Pastime. Make sure to check them all out!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Pin these Mexican Cornbread Waffles!


Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.
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Monday, March 11, 2019

Kalo Prama - Cypriot Semolina Cake #BakingBloggers

Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


Years and years ago, when I was in university, one of my best friends was a brilliant dark-haired girl with the widest smile and a wicked laugh. She was from Cyprus, a place I was completely unfamiliar with. Her small island nation was in still in upheaval after being invaded by Turkish forces in the mid-1970s, so she had been sent to study in the United States.

I’ve thought about her often over the years, especially just a couple of years ago when I planned a trip to Cyprus for a family holiday. I searched the student records at the University of Texas to see if I could find her whole name but without much luck. It is one of my deepest regrets that we lost touch.

While there is still a physical border between the Turkish held northeast and the Greek southwest, Cyprus is finally safe to visit. It is possible to cross over but we stayed on the Greek side in a gorgeous multilevel house built into a cliff, with a fabulous view of the sea. By day we explored the tourist sites, visited grocery stores and roadside stands (my favorite thing to do no matter where I go!) and in the evening we cooked tasty local ingredients for suppers at home and enjoyed the pool and view.

This special cake was on all the lunch menus, in all the local restaurants.

Kalo Prama or Cypriot Semolina Cake

I must confess: The pistachios are not traditional. Most recipes call for blanched almonds to decorate kalo prama. I’ve been trying to use the contents of my freezer and I could not resist adding the colorful pistachios instead of plain white almonds that I would have had to go out and buy. By all means use almonds if you have them. My recipe is adapted from one at SBS.au.

Ingredients
For the cake batter:
1/2 cup or 100g sugar
1/2 cup or 113g unsalted butter, softened
1 cup or 185g fine semolina
1 cup or 125g flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs, lightly beaten

For the syrup:
1 cup or 200g sugar
1/3 cup or 90ml water
1/4 teaspoon vanilla extract
1 tablespoon fresh lemon juice

Optional to decorate: blanched almonds or pistachio slivers

Method
Preheat the oven to 350°F or 180°C. Line a loaf pan with baking parchment.

To make the cake batter, whisk the butter and sugar together until light and creamy.



Add in the semolina, flour, vanilla and salt. Mix well. Finally, beat in the eggs until completely combined.



Spoon the batter into your prepared baking pan and smooth out the top.

Top with almonds or slivered pistachios, if desired.

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


Bake for about 25 minutes, or until a skewer inserted into middle of cake comes out clean.

While the cake is baking, make the syrup by warming all of the ingredients in a small pot, stirring until the sugar has dissolved. Set aside to cool.



As I was researching recipes, I came across this piece of advice from the Greek Food Alchemist: “Another big tip when adding syrup to a Greek or Cypriot dessert is to always have one cold. So if your cake is hot your syrup should be cold and vice versa. If both are hot then the dessert will crumble before your eyes beyond salvation (based on personal experience!)”

When your cake is finished baking, pour a little cool syrup over the hot cake. Once it has soaked in, add a bit more and wait for it to soak in. Repeat until all of the syrup is absorbed.

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


Leave to cool completely, then slice to serve.

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


Enjoy!

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


This month my Baking Blogger friends are sharing Greek, Cypriot or Turkish recipes. Make sure you check them all out! Many thanks to our host, Wendy of A Day in the Life on the Farm.

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

Pin this Kalo Prama - Cypriot Semolina Cake! 

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.
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Wednesday, March 6, 2019

Beef and Smoked Sausage Cabbage Rolls #FoodieExtravaganza

Ground beef and smoked sausage cabbage rolls smothered in a rich tomato sauce are the perfect meal. Vegetables and protein, all in one neat and tasty package.



I’ve never done one of those DNA tests, but with one grandmother whose maiden name was Fleming, I always figured that I am at least one quarter Irish. And while most of the recipes I learned from that grandmother were of Cajun origin (Mo, as we called her, grew up in southern Louisiana after all) a few probably came more from her Irish heritage.

Her cabbage rolls, for instance. Definitely not a Cajun thing. The way I remember it, when I was growing up, my mom used to make cabbage rolls using both ground beef and pork because I’m pretty sure that’s how my grandmother used to make them as well. Mo was always one to mix meats. She would never cook a beef pot roast alone. She added a pork roast to the pot saying that together they made each other taste better.

All my life, that’s what I’ve always done too, until just the other day when I decided that smoked sausage would be an even better idea than plain ground pork in cabbage rolls. And since I was trying to go low carb when I made them, I also left out the traditional rice my mom and grandmother would have added. If you'd like, you can add a 1/2 cup or 50g of raw rice to the filling mixture. But I promise you won't miss it if you don't.

Beef and Smoked Sausage Cabbage Rolls

Back in the day, my mother and grandmother would have blanched the cabbage leaves in hot water to soften them. By accidentally freezing lettuce at the back of my too-cold refrigerator, I discovered that freezing them does the same magic with way less fuss and bother.

Ingredients - serves 4: 2 cabbage rolls each
For the rolls:
8 whole cabbage leaves

For the filling:
1 medium onion, peeled and quartered
1/2 smoked sausage link (8 oz or 225g), cut into chunks
4 cloves garlic
2 large eggs
1 lb or 450g ground beef
1/2-1 teaspoon ground cayenne
Few generous grinds black pepper
Salt to taste
2 cabbage leaves, finely chopped (hard ribs removed and discarded)
Optional: 1/2 cup or 50g uncooked rice

For the sauce:
2 tablespoons olive oil
2 cloves garlic, finely chopped
3 anchovy fillets
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1/2 cup or 120ml dry red wine
4 cups or 1 kg canned chopped tomatoes with their juice
1/2 teaspoon baking soda
Parsley to garnish

Method
Put the whole cabbage leaves in the freezer to soften them.

Pulse the sausage chunks, quartered onion and garlic cloves in a food processor till they are turned into small pieces.



Add in the two eggs and pulse again until just combined. In a large bowl, combine the sausage/egg with the ground beef. Season with the two peppers and mix well.



Fry a couple of teaspoons of the mixture in a small pan. Taste and add more pepper, if necessary. I put more cayenne because we like things spicy. Here’s where you can add some salt if needed as well. My smoked sausage added enough saltiness to the mixture for my taste. You may want more.

Add in the finely chopped cabbage (and optional rice if using) and mix well again. Chill the filling while you get the sauce ready to go.



In a pan big enough to eventually hold 8 cabbage rolls, sauté the garlic and the anchovies in the olive oil until the garlic softens and the anchovies turn to mush. Sprinkle in the paprika, cumin and fennel.

 Give it all a quick stir then add the wine. Pour in the chopped tomatoes. Bring the pan to a boil and then lower it to a simmer. Sprinkle on some freshly ground black pepper.

Cook for about 10-15 minutes with the lid removed. Add in the baking soda. Stir till the bubbles stop. Adding baking soda to a tomato sauce was a trick I learned from an Italian mama. It sweetens the sauce slightly by reacting with (and reducing) the natural acidity of the tomatoes.

Pop the lid back on and turn the fire off while you stuff your cabbage.

Remove the cabbage leaves from the freezer. As they thaw, they should be soft and pliable.


Use a sharp knife to cut out the hard ribs in the middle and discard them. Stuff the cabbage leaves with the filling, folding the leaves around it.


Fit the cabbage rolls into the sauce pan.



Spoon sauce over the tops. Put the lid of the pan on and cook over a low fire for about 50-60 minutes. Check from time to time and add a little water if the sauce looks like it's drying out.

My grandmother never considered a dish finished without some parsley for garnish. Sprinkle on a little chopped parsley before serving.



Enjoy!



This month my Foodie Extravaganza friends are celebrating National Irish Food Day, or National "Eat Like an Irishman" Day (March 17th) early, by cooking and sharing Irish recipes. Many thanks to our host Karen of Karen's Kitchen Stories for her behind the scenes work and this fun theme.


Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Pin these Beef and Smoked Sausage Cabbage Rolls!


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