Showing posts with label Bacon. Show all posts
Showing posts with label Bacon. Show all posts
This Loaded Pierogi Casserole is the kind of easy, comforting bake that turns a handful of simple ingredients into something truly irresistible. Frozen cheddar pierogi are tucked into a creamy Alfredo sauce, then topped with crisp streaky bacon, sweet spring onions, and a generous blanket of melted mozzarella and cheddar.
Everything bakes together into a bubbling, golden dish that delivers all the cozy flavors of classic pierogi with none of the fuss. It’s quick to assemble, wonderfully satisfying, and perfect for busy weeknights or whenever you’re craving a hearty, stick‑to‑your‑ribs supper.
Pierogi were not anything that was ever cooked in our house the whole time I was growing up. In fact I never tasted one until I moved out West to Winnipeg, Manitoba as a young bride. When we moved to Calgary, a Ukrainian friend of mine taught me how to make my own from scratch one year at Christmas time.
They were so easy to make and so delicious. I fell in love with them. I've been making my own and freezing them ever since. (I use lots of cheddar because I like to really taste the cheese.) When I lived in the U.K. you could get fresh readymade Polish ones in the grocery shops that were very good. The ones filled with Sauerkraut were my favorites.
My sister had made a Loaded Pierogi Casserole a few weeks back. She made her own cheese sauce to layer them with and added smoked sausage. It sounded really delicious.
Today I decided to make this casserole for myself and Eileen using store cupboard ingredients that I had in the house. I was feeling rather lazy and wanted something quick and easy, so I used a bottled Alfredo sauce. This turned out to be incredibly delicious. We enjoyed this small batch recipe with a tossed salad on the side, and agreed it is something we want to make again real soon!
INGREDIENTS NEEDED TO MAKE LOADED PIEROGI CASSEROLE
Simple ingredients put together in a really delicious way.
- 1 pound of frozen cheddar cheese pierogi, unthawed
- 8 ounces (1 cup/240g) Alfredo sauce
- 6 rashers of streaky bacon, cooked until crisp and chopped, divided
- 3 spring onions, trimmed, washed and finely sliced, divided
- 1/2 cup (115g) shredded Mozzarella cheese
- 1/2 cup (117g) shredded medium cheddar cheese
- salt and black pepper to taste
Not all pierogi are created equal. I have bought some in the past that were really bland. Use the ones with the cheddar cheese filling for the best flavor. Better yet make your own. Once or twice a year I have a pierogi making day and fill my freezer with a few bags of homemade pierogi.
Use a good quality Alfredo Sauce. I like Rao's. It is rich and creamy. You won't need the full jar, but you can freeze what you don't use for another purpose
Cook the bacon fairly crisp. Alternately, if you are really wanting to save time, use the real bacon crumbles that you can buy ready cooked.
Grate your own cheeses.
Spring onions are also called green onions or scallions.
HOW TO MAKE LOADED PIEROGI CASSEROLE
I would call this a real doddle to make. Quick, easy, delicious.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 7 by 11 inch baking dish. (You can use any baking dish large enough to hold the pierogi in two layers.)
- Layer half of the frozen pierogi in the prepared baking dish. Season lightly with salt and black pepper. Top with 1/2 of the Alfredo sauce. (Season lightly as the sauce may be salty, and the bacon and cheese will be for sure.)
- Reserve 2 TBS each of the chopped onions and bacon. Set aside. (This will be used to garnish the casserole at the end of the baking.)
- Top the pierogi and Alfredo sauce with half of the cheeses, and remaining chopped onions and bacon. (Half of each the cheeses, onions and bacon.)
- Top with the remaining half of the Pierogi. lightly season and repeat the layers as before ending with the onions and bacon.
- Lightly cover the casserole dish with some aluminum foil. (You can grease the foil if you are worried that the cheese might stick.)
- Bake for 25 minutes. Uncover and bake for a further 10 minutes, until heated through thoroughly, the casserole is bubbling and the cheese has melted. (No need to brown this casserole.)
- Remove from the oven. Scatter the reserved spring onions and bacon over top and serve. (A tossed salad works very nicely on the side.)
RECIPE HINTS AND TIPS
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients, equipment or steps required to make this dish.
- Assemble all of your ingredient before beginning. This will help to prevent you from leaving anything integral out of the recipe.
- Do be sure to grease the casserole dish. This will prevent anything from sticking and make for an easier cleanup.
- There is no need to thaw the frozen pierogi before you put everything together.
- Use a good quality Alfredo sauce. I like Rao's. You can freeze any that you don't use in this recipe for another time.
- Grate your own cheese. Those pre-grated cheese have things added to them (like cellulose which is wood fiber) to help them flow easier.
- If you wanted to you could slice some smoked sausage, brown it and then add it to the layers for an extra meaty version. You could also add browned bulk sausage meat.
FREQUENTLY ASKED QUESTIONS
DO YOU NEED TO USE FROZEN PIEROGI?
Frozen pierogi are used for convenience here. You can use your own homemade pierogi if you wish, but the bake time would be considerably less. There is no need to thaw the pierogi before using. I have an excellent recipe which shows you how to make homemade from scratch pierogi here.
MUST YOU USE JARRED ALFREDO SAUCE?
If you are keen you can make your own Alfredo Sauce from scratch. A part of the appeal of this recipe is using ingredients that you already have in your store cupboard.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Simply double the amounts of the ingredients required. Bake time may be a bit longer, but not by much. Keep an eye on it.
HOW TO STORE AND FREEZE
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the microwave at a 50% power.
To freeze this casserole, cool it completely, then wrap it with two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 300*F/150*C for about 20-25 minutes or in the microwave at 50% power.
A FEW OTHER STORE CUPBOARD SUPPERS TO ENJOY
I like to keep a healthy store cupboard in the house filled with a variety of ingredients. That way a delicious main meal is never very far away. These types of meals also come in very handy when unexpected company drops by. Quick, easy, delicious.
EASY STORE CUPBOARD LASAGNA PIE - This easy lasagna is the ultimate midweek lifesaver — a comforting, family‑pleasing bake made entirely from ingredients you’re likely to have on hand. Fresh lasagna sheets, a jar of tomato basil sauce, creamy white sauce, baked ham, olives, and a trio of cheeses layer together in a simple pie dish to create a fun, fuss‑free twist on classic lasagna. It comes together in under 45 minutes, yet tastes like you spent the whole afternoon in the kitchen. Just add a crisp salad and some crusty bread, and supper is sorted.
HAZEL'S BAKED SPAGHETTI - This is the kind of comforting, no‑fuss family recipe that feels like it’s been passed around kitchen tables for generations. Made from simple store‑cupboard staples — spaghetti, tinned tomatoes, tomato soup, cheddar, and bacon — it’s a wonderfully nostalgic bake that comes together with almost no effort. The spaghetti finishes cooking in the oven, soaking up a creamy tomato sauce while pockets of melty cheese and crisp bacon create irresistible texture and flavor.
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Yield: 3 servings
Loaded Pierogi Casserole
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
A delicious store-cupboard mealtime shortcut that the whole family will love. This is a small batch recipe that can very easily be multiplied to serve more.
Ingredients
- 1 pound of frozen cheddar cheese pierogi, unthawed
- 8 ounces (1 cup/240g) Alfredo sauce
- 6 rashers of streaky bacon, cooked until crisp and chopped, divided
- 3 spring onions, trimmed, washed and finely sliced, divided
- 1/2 cup (115g) shredded Mozzarella cheese
- 1/2 cup (117g) shredded medium cheddar cheese
- salt and black pepper to taste
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 7 by 11 inch baking dish.
- Layer half of the frozen pierogi in the prepared baking dish. Season lightly with salt and black pepper. Top with 1/2 of the Alfredo sauce.
- Reserve 2 TBS each of the chopped onions and bacon. Set aside.
- Top the pierogi and Alfredo sauce with half of the cheeses, and remaining chopped onions and bacon.
- Top with the remaining half of the Pierogi. lightly season and repeat the layers as before ending with the onions and bacon.
- Lightly cover the casserole dish with some aluminum foil.
- Bake for 25 minutes. Uncover and bake for a further 10 minutes, until heated through thoroughly, the casserole is bubbling and the cheese has melted.
- Remove from the oven. Scatter the reserved spring onions and bacon over top and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re looking for a quick breakfast that feels a little playful, these Breakfast Waffle Quesadillas are a great option. They’re simple to make, kid‑friendly, and perfect for busy mornings when you want something warm and satisfying without a lot of prep. Crisp buttery dimpled tortillas, melted cheese, scrambled eggs, and crispy bacon come together in just minutes, creating a delicious handheld breakfast everyone will love.
This recipe is ideal for weekends, brunch, or even breakfast‑for‑dinner. It’s easy, customizable, and a fun way to switch up your usual morning routine.
One of my favorite pieces of kitchen equipment is my waffle maker. I have a heart shaped one that I use a lot, I also used to have one that does waffle fingers. A waffle maker is a very handy piece of kit to have in your kitchen and not just for making waffles!
Grilled sandwiches are really nice done in a waffle iron . . . you get all of those lovely crispy crevices to enjoy. I love crispy cheese. You can do potato waffles in them, and all sorts. Today I made breakfast quesadillas in them and they turned out fabulous!
They are really easy to make. Scrambled eggs, onions, peppers, crisp bacon, cheese. All layered between two buttered flour tortillas and waffled until crisp and golden brown!
I love their crisp buttery edges and dimples. They are incredibly moreish. These make a beautiful breakfast served with your favorite quesadilla toppings and maybe a few cheeky hashbrowns on the side for those with hearty appetites!
INGREDIENTS NEEDED
TO MAKE
BREAKFAST WAFFLE QUESADILLAS
There is nothing overly complicated about these tasty breakfast quesadillas. They are fabulously tasty. Any toppings are optional.
- 6 large eggs
- 1/4 cup (60ml) milk
- 4 TBS each finely chopped red, green and yellow pepper
- 1 small onion, peeled and finely chopped
- salt, black pepper and pepper sauce to taste
- 1 1/2 cups (180g) grated cheese
- 6 slices streaky bacon cooked
- 4 (8-inch wheat tortillas)
- butter or cooking spray
To serve:
- guacamole, sour cream, salsa, etc. as desired
We get our eggs from a farm on the mountain up in Tremont. Peltons. They have beautiful eggs and are a great price and very fresh. Quite often they will be double yolkers.
Make sure you chop all of your vegetables quite finely. You don't want big chunks in this. I like to soften them a bit before adding them to the remaining ingredients. You can do this in one of two ways. Put them in a bowl, cover with plastic cling film, vent and cook in the microwave for several minutes. Or, two, sauté them in a bit of butter in a skillet until softened.
Use a good quality cheese and one with great melting properties. You can use a Tex Mex blend for this for even more spice!
I find it better to cook my bacon until it is not quite crisp for these. It works and tastes better. Not a fan of bacon? Use some cooked and crumbled sausage in it's place.
HOW TO MAKE
BREAKFAST WAFFLE QUESADILLAS
A simple to make breakfast option that everyone enjoys. You could even use gluten free tortillas if you wished.
- Beat the eggs together with the milk, onions, peppers, salt, pepper and hot pepper sauce, until well combined. (I like to soften my onions and peppers first by either cooking them in the microwave or sautéing them lightly. This helps to prevent them from releasing too much moisture into the eggs.)
- Add a knob of butter to a skillet and heat over medium heat. Once the butter starts to foam add the egg mixture. Scramble, folding over and over, using a rubber spatula, until cooked through. (I like the eggs softly scrambled, not dry. As they will be cooking further in a waffle iron this helps to prevent them from being overcooked.)
- Brush one side of each tortilla with some butter or spritz with cooking spray. (I prefer butter myself.)
- Heat your waffle iron according to the manufacturers instructions.
- Place one tortilla onto the bottom of the waffle iron, buttered side down. Top with a quarter of the cheese. Spread half of the scrambled egg over top and lay 3 of the slices of streaky bacon on top. Top with another quarter of the cheese and another tortilla buttered side up. (Don't overfill. Too much cheese and you have an oily finish. You don't want things leaking out of your tortillas and creating a mess.)
- Close the waffle iron and toast until golden and the cheese is melted.
- Keep warm in the oven and repeat with the remaining ingredients.
- Cut both quesadillas into quarters and serve hot with your favorite toppings or fixings.
HINTS AND TIPS FOR GREAT WAFFLED QUESADILLAS
- Use a non-stick waffle iron and spray it well with non-stick cooking spray before you begin.
- Sauté your fresh vegetables until soft before adding them to the eggs. This will help them to release any water and prevent your eggs from being watery.
- Make sure your bacon is not cooked too crispy. Semi-crisp bacon works better.
- Don't be tempted to overstuff your tortillas. This is a case where less is more.
- You will know they are done when the waffle marks are golden brown and the edges are crisp.
- Use a non-stick cooking spray and a rubber spatula to protect your waffle iron from getting scratched and for easy release.
FREQUENTLY ASKED QUESTIONS
WHAT SIZE TORTILLAS DO YOU USE?
I used small 8-inch tortillas. Soft wheat ones. You could also use whole wheat ones for more fiber.
CAN THESE BE MADE AHEAD?
You could certainly make the scrambled eggs and cook the bacon up to 24 hours ahead of time. I don't recommend putting the quesadillas together until you are ready to cook them. These are best served fresh.
WHAT KIND OF CHEESE DO YOU RECOMMEND USING?
You can use any kind of melty cheese in these. A medium cheddar or a Monterey Jack are both great cheeses to use. You could even use a Tex Mex cheese blend for more flavor and a hint of spice.
HOW CAN I STORE ANY LEFTOVERS?
Store any leftovers in a covered container in the refrigerator for up to three days. Reheat in an oven at 350*F/180*C for 5 to 7 minutes until heated through. I have never frozen them so I cannot say how successful this would be.
A FEW OTHER EGG BREAKFAST IDEAS
FOR YOU TO EXPLORE AND ENJOY
We love to enjoy eggs on occasion and truth be told, having them for supper is what we normally do or as a late breakfast at the weekend. Here are a few other favorite ways we enjoy preparing and eating them.
INA GARTEN'S SMASHED EGGS ON TOAST - Get it right and you have some really delicious jammy textured eggs to enjoy on your buttery crisp toast. Only one step further than a poached egg really, but better because there is no water to drip on and soggy up your toast.
BAKED FRENCH EGGS - Rich and indulgent their preparation is based on an old French Technique of baking eggs in cream in the oven. Rich and indulgent, yes, but also very delicious. In France they call these Ouefs en Cocotte (Eggs in pots), and they are so simple to make. They are perfect for serving to as few or as many people as you wish to feed. For breakfast or for a simple supper dish.
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Breakfast Waffle Quesadillas
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
I love stretching the limitations of my waffle maker and this is one of the most delicious ways yet! Scrumptious!
Ingredients
- 6 large eggs
- 1/4 cup (60ml) milk
- 4 TBS each finely chopped red, green and yellow pepper
- 1 small onion, peeled and finely chopped
- salt, black pepper and pepper sauce to taste
- 1 1/2 cups (180g) grated cheese
- 6 slices streaky bacon cooked
- 4 (8-inch wheat tortillas)
- butter or cooking spray
To serve:
- guacamole, sour cream, salsa, etc. as desired
Instructions
- Beat the eggs together with the milk, onions, peppers, salt, pepper and hot pepper sauce, until well combined.
- Add a knob of butter to a skillet and heat over medium heat. Once the butter starts to foam add the egg mixture. Scramble, folding over and over, using a rubber spatula, until cooked through.
- Brush one side of each tortilla with some butter or spritz with cooking spray.
- Heat your waffle iron according to the manufacturers instructions.
- Place one tortilla onto the bottom of the waffle iron, buttered side down. Top with a quarter of the cheese. Spread half of the scrambled egg over top and lay 3 of the slices of streaky bacon on top. Top with another quarter of the cheese and another tortilla buttered side up.
- Close the waffle iron and toast until golden and the cheese is melted.
- Keep warm in the oven and repeat with the remaining ingredients.
- Cut both quesadillas into quarters and serve hot with your favorite toppings or fixings.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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If you have been reading me for any length of time you will all know that I really love vintage recipes. I also happen to really love hot dogs. This recipe which I am sharing with you today combines both of those loves in a most delicious way.
I watch this girl on a YouTube channel called Cooking the Books. She was cooking recipes from a BH & G cookbook the other week, entitled Cooking for Two, which was originally published back in 1968. These Bacon Big Boys were one of the recipes that she cooked. They looked delicious.
I actually have that book myself. It was part of a series of books that the Better Homes and Gardens put out in the late 1960's early 1970's. I had started collecting all of them when I was in High School and continued on until I got married. These were pretty much the only cookbooks I had when I was a very young woman.
I had to leave them all in the U.K. when I moved back to Canada several years ago, but have managed to collect a few of them again since then. Mostly just the volumes which were my favorites, and this was one of them.
Hot dogs were something that we had at least once a week when I was growing up. Not only were they economical, but they were something we all loved. Sometimes my mother would make what she called "Wieners and Chips." Home fried French Fries, cooked in hot fat with the wieners. I loved the way the wieners got all crispy and golden brown in the hot fat. This was a real favorite.
As we got older, and mom went back to work, Friday nights became hot dog nights. We always had hotdogs for supper on Friday nights. Mom had an old electric grill that she would cook them in. She would spread the buns with butter, always soft sided split tops, and grill them until toasty brown. And then she would slit the wieners almost all the way through, open them open like a book and grill them until they were toasty brown. No hotdog ever tasted better than those!
This version of hot sandwich, hot dog I am sharing with you today is a hearty one. It is a real belly buster. You have a crispy roll, filled with mustard, cheese, and two wieners, wrapped in bacon and then roasted until the bacon gets all crisp and the cheese melts all gooey and ooey. If you like hot dogs, be prepared to fall in love with these!
INGREDIENTS NEEDED
TO MAKE BACON BIG BOYS
There is nothing too out of the ordinary needed here. Simple ingredients put together in a most delicious way!
- 2 large French rolls
- prepared mustard (I used Dijon)
- 4 slices sharp natural cheddar cheese
- 4 frankfurters (I used all beef hotdogs)
- 6 to 8 slices of streaky bacon
To serve:
- sliced pickles or potato chips
If you cannot get French Rolls, feel free to substitute another type of bun. I used Dempsters Signature Gold Sausage Buns. The main criteria is that they are large enough to hold all of the fillings, and sturdy enough to hold together while eating them. You don't want them to fall apart in people's hands.
I used Schneiders All Beef Frankfurters. The regular sized ones, not the juicy jumbos. Those would be far too large.
The original recipe called simply for prepared mustard. I find it a bit too harsh so used Dijon which gives you a small amount of heat but has a nice mustard flavor without being to vinegary.
You can use any brand of streaky smoked bacon. I sure do miss the dry cured streaky bacon I could get in the U.K. If I could get that here, that is what I would use.
HOW
TO MAKE
BACON BIG BOYS
It really isn't rocket science. Wrapping the bacon around them can be a bit fiddly. Just make sure that the ends of the bacon strips end up on the underside, which will help to keep them in place.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a lipped baking tray with aluminum foil and place a rack on top. (Preheating is important for this recipe in order to ensure that everything cooks through and the bacon crisps up nicely. The rack also means that air can circulate around the hotdogs helping to really crisp up that bacon.)
- Split the rolls in half horizontally. Spread mustard on both cut sides. (The original recipe specified only the top. I thought the recipe would benefit from it being on both the top and the bottom.)
- Arrange two cheese slices and two frankfurters on the bottom halves of both. Place the tops on to cover. (I cut the cheese slices in half on the diagonal and layered them on the bottom halves of the buns.)
- Wrap three to four slices of bacon, spiral fashion, around each bun, securing with toothpicks if necessary. (You can stretch the bacon slightly to make it fit properly. Toothpicks certainly come in handy for keeping the bacon in place. Don't forget to remove them when you go to serve.)
- Place top side down on the rack on the baking sheet. (This allows the bacon on the bottom of the buns to cook.)
- Bake in the preheated oven for 5 to 8 minutes. Flip over and bake for a further 5 to 8 minutes longer, until the bacon is crisp, the cheese has melted, and the frankfurters are heated through.
- Serve hot with pickles or potato chips. (I chose bread and butter pickles!)
TASTY VARIATIONS
These were not included in the recipe, but are simply things which I felt would make great additions.
- Add some chopped raw onion beneath the layer of the cheese. This adds a lovely hint of sharpness.
- If you are not serving with pickles, you could also add a layer of pickles beneath the cheese prior to cooking.
- You could use Honey Mustard or Bold and Spicy Mustard to up the flavors.
- You can use any kind of cheese which has good melting properties. Swiss cheese would work well, especially with Honey Mustard.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE A FRENCH ROLL?
Not at all. I did not have any in the house the day I made these and so I used a premium gold top sausage roll. You only need to use a roll which can comfortably hold all of the ingredients.
MUST I USE STREAKY BACON?
Yes. Streaky bacon is integral to the recipe and wraps around the stuffed rolls perfectly. Any other kind of bacon would not do so.
DO I NEED TO USE SHARP NATURAL CHEDDAR CHEESE?
No, you can use any cheese which you enjoy and which has good melting properties.
CAN THESE BE MADE AHEAD OF TIME?
Certainly. You can do everything up to the point of actually cooking them ahead of time. Put them together and then onto a place. Cover with plastic cling film and then store in the refrigerator until you are ready to cook them.
A FEW OTHER
HOT DOG RECIPES
TO ENJOY
We love hotdogs in my family. Here are a few other recipes which we also enjoy!
CHILI CHEESE DOG BOATS - Toasty buns, hollowed out to make a pocket which gets filled with gooey melty cheese, chili and a frankfurter. Perfect for kids' parties, back yard get togethers or simple suppers. These always go down a real treat!
AIR FRYER HOT DOGS - Quick and easy hot dogs, done in the air fryer. The buns are buttery and crisp. The frankfurters get perfectly cooked. Topped with a quantity of cheese and crispy French fried onions, these are always popular! Quantities are for one, but can easily be multiplied to make however many you want!
Yield: 2 servings
Bacon Big Boys
Prep time: 10 MinCook time: 16 MinTotal time: 26 Min
Hearty, man-sized sandwiches. Deliciously easy to make as well. A real man-pleaser. Recipe makes two, but can easily be multiplied to feed more!
Ingredients
- 2 large French rolls
- prepared mustard (I used Dijon)
- 4 slices sharp natural cheddar cheese
- 4 frankfurters (I used all beef hotdogs)
- 6 to 8 slices of streaky bacon
To serve:
- sliced pickles or potato chips
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a lipped baking tray with aluminum foil and place a rack on top.
- Split the rolls in half horizontally. Spread mustard on both cut sides.
- Arrange two cheese slices and two frankfurters on the bottom halves of both. Place the tops on to cover.
- Wrap three to four slices of bacon, spiral fashion, around each bun, securing with toothpicks if necessary.
- Place top side down on the rack on the baking sheet.
- Bake in the preheated oven for 5 to 8 minutes. Flip over and bake for a further 5 to 8 minutes longer, until the bacon is crisp, the cheese has melted and the frankfurters are heated through.
- Serve hot with pickles or potato chips.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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