Type what you have

Ingredients

• ✓ egg noodle
• onion
• margarine
• chicken broth
• broccoli
• garlic
• milk
• american cheese

Instructions

1. 1 In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
2. 2 Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
3. 3 Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.

By Lisa

Ingredients

• ✓ egg noodle
• vegetable oil
• cabbage
• pork tenderloin
• ginger root
• chicken broth
• soy sauce
• green onion

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
2. 2 Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
3. 3 Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

By CORWYNN DARKHOLME

Ingredients

• ✓ egg noodle
• cooking spray
• egg
• white sugar
• butter
• cottage cheese
• sour cream
• salt
• black pepper
• brown sugar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
3. 3 Mix together eggs and white sugar in a large bowl until thoroughly combined. Stir in melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in cooked noodles; spoon kugel into the prepared baking dish. Sprinkle the top with brown sugar.
4. 4 Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

By Ann Davis

Ingredients

• ✓ egg noodle
• shallot
• vegetable oil
• bean sprout
• chicken broth
• chicken breast
• green onion
• salt
• pepper

Instructions

1. 1 In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
2. 2 Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
3. 3 Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
4. 4 In a large saucepan over medium heat, bring chicken broth to a simmer.
5. 5 Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

By Angie

Ingredients

• ✓ egg noodle
• vegetable oil
• celery
• carrot
• onion
• chicken broth
• baking potato
• poultry seasoning
• thyme
• chicken
• evaporated milk

Instructions

1. 1 Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.
2. 2 Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.

By carolann moak

Ingredients

• ✓ egg noodle
• butter
• celery
• onion
• water
• chicken
• chicken bouillon
• carrot
• parsley
• marjoram
• black pepper
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over medium-high heat. Sauté celery and onion in hot butter until slightly softened.
3. 3 Add water, chicken, bouillon, carrots, parsley, marjoram, pepper, and bay leaf. Simmer for 30 minutes.
4. 4 Stir in noodles and simmer until pasta is tender, about 10 more minutes.
5. 5 Season to taste. Enjoy!

By Sherry

Ingredients

• ✓ egg noodle
• water
• chicken thigh
• carrot
• celery
• onion
• green pepper
• chicken bouillon
• garlic
• spinach
• meat tortellini
• salt
• pepper

Instructions

1. 1 Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
2. 2 Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Stir in frozen spinach and cook until tender, 5 to 10 minutes.
4. 4 Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and set aside.
5. 5 Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.

By Roz

Ingredients

• ✓ egg noodle
• butter
• carrot
• onion
• celery
• thyme
• salt
• chicken fat
• chicken broth
• chicken breast
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, thyme, and salt. Add chicken fat; cook and stir until onions turn soft and translucent, 5 to 6 minutes.
2. 2 Stir in roasted chicken broth and bring to a boil. Season with salt, if necessary.
3. 3 Stir in egg noodles; cook until tender, about 5 minutes.
4. 4 Add cooked chicken breast meat; simmer until heated through, about 5 minutes. Season with cayenne pepper, salt, and black pepper.
5. 5 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ egg noodle
• peanut butter
• peanut oil
• black tea
• ginger
• garlic
• jalapeno pepper
• salt
• white sugar
• soy sauce
• rice vinegar
• sesame oil
• cucumber
• cilantro

Instructions

1. 1 Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

By Seattle Dad

Ingredients

• ✓ egg noodle
• butter
• carrot
• celery
• onion
• thyme
• oregano
• salt
• black pepper
• chicken broth
• water
• chicken bouillon
• bay leaf
• chicken breast
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.
2. 2 Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
5. 5 Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

By Tim

Ingredients

• ✓ egg noodle
• chicken stock
• sherry
• parsley
• summer savory
• basil
• salt
• black pepper
• thyme
• chipotle chile powder
• carrot
• butter
• onion
• celery
• garlic
• turkey

Instructions

1. 1 Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
2. 2 Meanwhile, melt butter in a skillet. Cook and stir onion, celery, and garlic in hot butter until onions are translucent, about 5 minutes.
3. 3 Stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey has flavored the soup, about 30 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
5. 5 Add noodles to soup. Season with salt and black pepper to serve.

By Tonya Dean

Ingredients

• ✓ egg noodle
• bacon
• sour cream
• cottage cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water until al dente, 8 to 10 minutes. Drain well and set aside.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
4. 4 Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.
5. 5 Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.

By Charlee

Ingredients

• ✓ egg noodle
• butter
• green cabbage
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until the pasta is tender yet firm to the bite, about 5 minutes; drain.
2. 2 Meanwhile, melt butter in a large skillet over low heat. Add cabbage and season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Add cooked noodles; cook and stir until the noodles begin to brown, about 5 minutes.

By judi

Ingredients

• ✓ egg noodle
• butter
• bacon
• onion
• cabbage
• garlic salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
3. 3 Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

By Kathryn Weidenheimer

Ingredients

• ✓ egg noodle
• butter
• onion
• cabbage
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
2. 2 Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
3. 3 Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

By LilBunny

Ingredients

• ✓ egg noodle
• butter
• onion
• cabbage
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil.
3. 3 Cook noodles uncovered, stirring occasionally, until tender but slightly firm, about 5 minutes. Drain well and set aside.
4. 4 Melt 1/2 cup butter in a large skillet over medium-low heat. Add onions; cook and stir until translucent, 5 to 10 minutes.
5. 5 Add cabbage and remaining 1/2 cup butter to onions; cook and stir until cabbage is softened but not browned, 5 to 8 minutes. Season with salt and black pepper.
6. 6 Place cooked noodles and cabbage mixture in a large roasting pan; stir gently to combine. Sprinkle with more salt and black pepper, if desired.
7. 7 Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

By PAgirlgoneSouth

Ingredients

• ✓ egg noodle
• butter
• onion
• cabbage
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
2. 2 Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
3. 3 Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
4. 4 Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

By rlecook

Ingredients

• ✓ egg noodle
• sour cream
• egg
• butter
• onion soup mix
• black pepper
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook noodles until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Combine sour cream, beaten eggs, melted butter, soup mix, and pepper in a large bowl. Stir in cooked noodles and drained spinach until well combined. Spoon into the prepared baking dish.
4. 4 Bake in the preheated oven until hot and golden brown, about 1 hour. Cover the dish with aluminum foil if kugel begins to brown too quickly.

By BAKERJOY

Ingredients

• ✓ egg noodle
• ground beef
• cream cheese
• mushroom
• brown gravy mix
• cream of mushroom soup
• sour cream
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Meanwhile, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.
5. 5 Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Jessica

Ingredients

• ✓ egg noodle
• bacon
• onion
• cabbage
• salt
• black pepper

Instructions

1. 1 Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

By Laura Burger Pozdol

Ingredients

• ✓ egg noodle
• cooking spray
• beef flank steak
• green bell pepper
• beef consomme
• condensed french onion soup
• sour cream

Instructions

1. 1 Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

By CyndeG

Ingredients

• ✓ egg noodle
• cream cheese
• brown sugar
• cottage cheese
• egg
• egg white
• vanilla extract
• cinnamon
• nutmeg
• firm apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
4. 4 Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

By northern exposure

Ingredients

• ✓ egg noodle
• pork chop
• oil
• egg
• bread crumb
• mushroom gravy mix
• mushroom

Instructions

1. 1 Pound out cubed pork, and cut in half.
2. 2 Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
3. 3 Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
5. 5 Serve pork over noodles and smother with gravy.

By Helene Rose-Carson

Ingredients

• ✓ egg noodle
• butter
• onion
• cottage cheese
• sour cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook, stirring occasionally, until partially cooked, about 5 minutes. Drain and return to the pot.
3. 3 Pour onion mixture over noodles, then stir in cottage cheese, sour cream, salt, and pepper. Cook over medium heat, stirring occasionally, until sauce is heated through and noodles are tender, yet firm to the bite, 5 to 8 minutes.

By Brandi Rose

Ingredients

• ✓ egg noodle
• butter
• cabbage
• carrot
• apple
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
3. 3 Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

By madninnie

Ingredients

• ✓ egg noodle
• butter
• cottage cheese
• cream cheese
• sour cream
• vanilla extract
• sugar
• egg
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook noodles until al dente, 8 to 10 minutes; drain. Transfer to a large bowl. Mix in 1/2 cup butter. Set aside.
3. 3 Mix cottage cheese and cream cheese together in another large bowl until smooth. Stir in sour cream, vanilla extract, 1 cup sugar, and eggs. Combine cheese mixture and noodles. Transfer to the prepared casserole dish.
4. 4 Mix graham cracker crumbs, remaining 1/2 cup butter, and remaining 1/2 cup sugar together in a medium bowl until large crumbs form. Sprinkle evenly over noodle mixture.
5. 5 Bake in the preheated oven, 15 minutes. Lower oven to 325 degrees F (165 degrees C); continue to bake until golden brown, about 45 minutes more. Cool before cutting; serve warm.

By AGK1

Ingredients

• ✓ egg noodle
• butter
• onion
• ground beef
• flour
• mushroom
• garlic salt
• cream of mushroom soup
• cream of chicken soup
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender and translucent, about 5 minutes. Add ground beef in small chunks; cook and stir beef until browned and crumbly, 5 to 7 minutes.
4. 4 Sprinkle flour over beef mixture; cook and stir for 1 minute. Stir in mushrooms and garlic salt.
5. 5 Pour in mushroom soup and chicken soup; cook and stir until heated through, about 5 minutes.
6. 6 Stir in sour cream until smooth and heated through, 2 to 3 minutes more. Serve beef mixture over cooked egg noodles.

By Denny

Ingredients

• ✓ egg noodle
• onion
• butter
• cabbage
• kielbasa sausage
• chicken broth
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion and butter; cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage wilted down, about 10 minutes. Stir in chicken broth and egg noodles to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and black pepper. Serve immediately.

By RainbowJewels

Ingredients

• ✓ egg noodle
• beef stew meat
• onion
• beef broth
• red wine vinegar
• bay leaf
• gingersnap cookie
• brown sugar
• parsley

Instructions

1. 1 Combine beef, onion, beef broth, vinegar, and bay leaves in a slow cooker.
2. 2 Cook on Low for 7 to 9 hours.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
4. 4 Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

By Jamie_LBGC

Ingredients

• ✓ egg noodle
• butter
• cabbage
• onion
• kosher salt
• black pepper
• all-purpose flour
• chicken broth
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish with 1 tablespoon butter.
2. 2 Melt 2 tablespoons butter in a large sauté pan over medium-high heat . Add cabbage and onions; season with salt and black pepper. Stir, cover, and cook until cabbage and onions are soft, about 10 minutes.
3. 3 Stir in flour; cook 2 minutes more. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
4. 4 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes, or according to package directions. Drain.
5. 5 Add noodles to cabbage mixture; stir to combine. Transfer to the prepared casserole dish; dot with remaining 2 tablespoons butter. Cover the casserole dish with aluminum foil.
6. 6 Bake in the preheated oven until mixture is hot and bubbly, about 30 minutes.

By Diamond Crystal Salt