Recipe for Corn and Chile Quesadillas

Corn and Chile Quesadillas Easy Recipe

 

Corn and Chile Quesadillas Recipe

Corn and Chile Quesadillas Recipe


 

Ingredients

 

Almost 1/2 pound of Anaheim chilies 1 cup or 1 ¼ ounces of shiitake mushroom caps thinly sliced 2 table spoons of olive oil 1/4 cup of green onions chopped 1 cup of thawed frozen whole kernel corns 4 tortillas made of flour 8-inch wide 1/8 teaspoon of black pepper grinded 1/2 cup of salsa bottled 1 cup or 4 ounces of aged Gouda cheese shredded Cooking spray

 

 

Fresh Anaheim chilies can be replaced with canned green chilies chopped and Gouda cheese with aged Gruyère or Sharp cheddar cheese, if not available.

 

Preparing corn and chili quesadillas

 

First of all you have to preheat the broiler Then clear out the seeds and membranes from the chilies by cutting them lengthwise in halves. Put these halves flat with their skin up on the baking sheet lined with foil and broil then till they get black. Now seal them in a plastic bag with zip for 15 minutes. Then peel and chop them. The temperature of the oven should be lowered to 200 degree. Now olive oil should be heated on medium flame in a large non-stick skillet and suate mushrooms for 2 minutes. Then add onion, pepper and corn and sauté them for 2 minutes more. Put the mixture in a bowl with chopped chilies and stir it. Take tortillas and put ¼ cup of cheese and ¼ cup of mushroom mixture on each of their half pieces. Now heat the cleaned pan on medium flame and coat it with cooking spray. Put one of the tortillas in the pan and cook it till its outer get golden and cheese melts. Then fold the tortilla into half and put the quesadilla on the baking sheet to keep it warm in the preheated oven. Now serve the wedged corn and chili quesadillas with salsa.

 

Total time 55 minutes

Nutritions per serving include 341 calories, 15g fats, 13.5g proteins, 4.5g fiber, 664mg sodium, 2.7mg iron, 25 mg cholesterol 290mg calcium and 40g carbohydrates.

 

 

 

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Corn and Chile Quesadillas


 

Chocolate pancakes Recipes

Chocolate pancakes Easy Recipes

 

Chocolate pancakes Delicious Recipes

Chocolate pancakes Delicious Recipes


 

1. Basic chocolate pancakes


Time 30 minutes



Serves 4

 


Ingredients


1 cup self raising flour

1 egg

1 cup buttermilk

1 teaspoon vanilla

2 tablespoons sugar

2 tablespoons melted butter

2 tablespoons cocoa powder (unsweetened)

a quarter a teaspoon of salt



Method

Mix flour, cocoa powder, sugar and salt then whisk gently until they are thoroughly mixed

Mix vanilla, buttermilk, butter and the egg in a bowl.

Combine the two mixtures gently but don’t overdo it to avoid incorporating too much air

Heat the pan/griddle over medium heat and put about ¼ cup full scoops of batter on it.

Flip them once and spread a little batter when they are still hot

Serve with pancake or maple syrup, berries or whipped cream

 



2. Double chocolate pancakes


Serves 2


Ingredients

2 eggs


1 quarter cup of plain flour

3 tablespoons sugar

quarter teaspoon of salt
quarter cup cocoa of powder

quarter teaspoon of vanilla

2 tablespoons melted butter

1 quarter cup of milk

half a cup of dark chocolate chips

Oil for cooking

 


Method

Mix dry ingredients (flour, sugar, salt and cocoa powder) in a bowl. In a separate bowl mix eggs, milk, vanilla then add in the melted butter.


Combine the contents of the two bowls and add the chocolate chips when they are thoroughly mixed.

Lightly oil the pan/ griddle and pour ¼ cup full of batter on it and flip when bubbles appear on the centre of the pancake. It takes about 3 minutes to cook each pancake

 

 



3. Chocolate chip pancakes

 

Serves 6

 

Ingredients

1 quarter cup of plain flour


1 cup low fat milk

three quarters of a teaspoon of salt

2 eggs

half a cup of semisweet chocolate chips

4 tablespoons unsalted butter

1 tablespoon sugar

4 teaspoons baking powder

Butter for cooking



Method

Combine milk and butter in a saucepan over low heat until the butter melts then let it cool a bit. 

Mix flour, baking powder, salt and sugar thoroughly then stir in the chocolate chips

Whisk eggs in a large bowl and add in the saucepan contents then also add the mixed dry ingredients

Heat the griddle over medium heat and pour ¼ cup scoops of the batter. Flip and cook until both sides are golden brown. Serve hot.

 

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Chicken Enchiladas Recipe

Chicken Enchiladas Easy Recipe

 

Chicken Enchiladas Yummy Recipe

Chicken Enchiladas Yummy Recipe


 

Preparation of Chicken Enchiladas can be a simple task once you are equipped with the right recipe.

 

NUTRITIONAL FACTS OF CHICKEN ENCHILADAS.

Has about 220 calories which gives your body additional energy.

Chicken enchiladas also contains vitamin C and vitamin A

 

TIME FOR COOKING: 1 HR 20 MIN

1 hour for preparation and 20 minutes for baking.

 

 

INGREDIENTS

Pepper and salt.

3 table spoons of vegetable oils

1 1/2 boneless chicken-breast

2 tablespoons of garlic powder

2 tablespoons of cumin powder

1 teaspoon of Mexican-spice blend

1 chopped red onion

2 minced cloves garlic

1 cup of thawed frozen-corn

5 canned whole-green chiles that are seeded and chopped coarsely.

4 canned chipotle-chiles that are minced and seeded.

1 can (28 ounce) of stewed tomatoes.

A half teaspoon of all-purpose flour.

16 corn-tortillas.

One and a half cups of canned enchilada sauce.

A cup of shredded cheddar and jack-cheeses

Garnish: chopped-scallions, tomatoes (chopped) and sour cream.

 

 

METHOD

Coat a large sauté-pan with vegetable oil. Season the chicken with pepper and salt.

Brown the chicken over heat (medium), allowing each side 7 minutes or until the chicken is no longer pink.

Sprinkle chicken with garlic powde, Mexican spices and cumming powder before turning. Remove the chicken and transfer it intoplatter. Let it cool.

Saute garlic and onion in drippings of the chicken until it is tender. Add chiles and corn. Stir for some time to combine. Add the canned tomatoes and sauté for 1 minute.

Tear your chicken-breasts apart by use of hand to shredded pieces. Then add the shredded-chicken to saute pan, mix with vegetables. Dust this mixture with flour.

Microwave tortillas for 30 seconds on high. This will soften them and make them elastic. Coat bottoms of 2 pans with a dipper of enchilada sauce. Use a large-shallow bowl to dip the tortilla in enchilada sauce to coat lightly.

Spoon ¼ cup of chicken-mixture in each of the tortilla. Place eight enchiladas in every pan with the seam side facing down. Top up with the remaining cheese and enchilada sauce.

Bake for at least 20 mins in a preheated 300 degree F oven until the cheese melts completely. Garnish with cilantro, sour-cream, chopped-tomatoes and scallion before serving.

Its best Served with beans and Spanish-beans.

 

 

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spinach and potato frittata Easy Recipe

Spinach and potato frittata Recipe

 

spinach and potato frittata Recipe

spinach and potato frittata Recipe


 

Ingredients


. 5 medium sized potatoes
. 1 large onion
. 12 large eggs
. 5 slices Swiss cheese
. 2 table spoons of olive oil
. 3 small tomatoes
. I green pepper
. ¼ tbs salt
. 10 ounce of chopped spinach
. 1 cup of milk


Time

. Preparation time 15 minutes
. Cooking time 40 minutes

 


Method for preparing spinach and potato frittata

. Preheat the oven to 400 degrees F

. Use a bowl to mix half of the olive oil, salt and the thinly sliced pepper.

. Put the peeled potatoes in oil and cook for a few minutes. Add the carefully sliced tomatoes and cook for about 3 minutes. Put the mixture in the oven for about 8 minutes.

. In a skillet heat half of the remaining oil in medium heat and then add the onion and fry till brown. Add the garlic and spinach and fry while stirring for about 2 minutes.

. Scramble the eggs and whisk them with milk, then add the remaining salt and pepper. Add the sliced Swiss cheese and spinach mixture and stir until properly mixed.

. Reduce the oven heat to about 350 degrees, remove the potatoes from the oven and then put them in the skillet add the egg mixture and then place the skillet in the oven. Bake for 5 minutes then remove from the oven.

. It is best served while warm.

 



Nutrition value of spinach and potato frittata

. The eggs and potatoes apart from carbohydrates and protein provide vitamin b-6 and folate.

. The spinach gives you a healthy dose of calcium and iron. The meal is rich potassium, selenium, zinc, phosphorus, sodium just to mention the main.

. It also contains a healthy dose of calories, fat, dietary fiber. The cholesterol in it however is of concern and can be avoided by using unsaturated fats to prepare the meal and trying to reduce the amount of eggs.

The above tips will help you to prepare this meal at home since most of the ingredients required are available locally.

 

 

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Lasagna Alfredo Delicious Recipe

Lasagna Alfredo Recipe

Lasagna Alfredo Delicious Recipe

Lasagna Alfredo Delicious Recipe


 

What are the ingredients for the Lasagna Alfredo Recipe?

 

· 1 cup of fresh sliced mushrooms

· 6 ounces of boneless skinless chicken breast, cut it into bite size pieces to make the cooking process easier

· 1 tbs. Of chopped onions

· 1 tbs. Of olive oil

· 1 minced garlic clove

· 1 tbs. Of all-purpose flour

· 1 cup of Alfredo sauce

· ¼ cup of 2 tbs. Of shredded Parmesan cheese

· 1 egg that is slightly beaten

· 1/2  tbs. of Italian seasoning

· cup of dried parsley flakes

· 4 cooked and drained lasagne noodles

· 1 and 1/2  cups of shredded and partly skimmed mozzarella cheese

 

Methods for Cooking:

 

· Using a large skillet, sauté the chicken, onions and mushrooms in oil. Wait until the chicken is no longer pink.

· Add garlic and cook for at least one minute, make sure to stir in the flour until it is blended.

· Gradually stir in the Alfredo sauce.

· Bring in to a boil, reduce the head and then simmer, make sure it is uncovered. This process will usually take 3-5 minutes or until it gets thick.

· Using a small bowl, combine the ¼ cup Parmesan cheese, Italian seasoning, eggs, and parsley including the cottage cheese.

· After this spread the 1/2  cup of the Alfredo mixture using an 8-inch, and then x4-in in loaf pan that is already coated with cooking spray.

· Layer it with two noodles, trim it to fit the pan, then put half of the cottage cheese mixture.

· Add the remaining Alfredo mixture and 1/2  of the cup mozzarella cheese. The remaining parmesan cheese must also be sprinkled and then repeat the layers.

 

· Cover and then bake for 30 minutes at 350 degree’s.

 

· Uncover it and then bake it for 10 minutes longer or until it gets bubbly, and then let it stand for 10 minutes before cutting.

 

Serving size for the Lasagna Alfredo: This recipe can make up to 3 servings.

 

Nutritional Value:

 

1 piece of this Alfredo Lasagna contains 621 calories, it also has 30 g of fat, and parts of it are 16g of saturated fat. It also has 173 mg cholesterol and has 1,014 mg sodium as well as 40g of Carbohydrates and 2g of fiber as well as 48 g of protein.

 

The Total time for preparation and cooking is 25 minutes for the preparation time and the baking time is at 40 minutes+ standing.

 

Additional Recipe tips:

Spinach, broccoli and zucchini can be added to the dish in order to make it healthier and tastier. Others have also added ingredients like sun dried tomatoes.

The recipe can be altered according to taste, more vegetables could be layered on top as well as additional sprinkling of cheese.

 

 

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Mexican Stuffed Peppers

Mexican Stuffed Peppers

Mexican Stuffed Peppers Recipe

Mexican Stuffed Peppers Recipe


 

Vegetarian Stuffed Peppers are a fantastic dish and there are numerous approaches to make them. They might be loaded down with rice or couscous, and additionally meat, mushrooms, cheddar, bacon and practically all else you can consider. A little stuffed bean stew makes a decent canapé however a bigger assortment can suffice as a dish. This dish is known as “chiles rellenos” in Mexico. 

In the event that you need to make a delectable Mexican sustenance hors d’oeuvre, shouldn’t we think about stuffing some little chilies with tomato and chorizo? Banana peppers are thin so in the event that you utilize those you needn’t bother with a considerable measure of stuffing. On the off chance that you need to serve these as a dish, every individual will require two. 

Mexican chorizo is not quite the same as Spanish chorizo in that it is uncooked ground pork hotdog. Spanish chorizo is smoke-cured and sold in packaging. It could be consumed as it is or cut. Mexican chorizo holds chilies and garlic so you don’t have to include a great deal of different flavors to this dish. The chipotle-enhanced tomato sauce as an afterthought makes these stuffed treats additional delightful. 

Disregard opening a jar of tomato sauce on the grounds that this uncommon formula merits crisply made tomato sauce. Chipotles in adobo sauce are incredible with the cumin, cayenne, and stew and they include a smoky, rich taste to the dish, which is reminiscent of numerous legitimate Mexican sustenance formulas. 



What you will requirement for the sauce: 


1 teaspoon cayenne pepper 

28 oz can pounded tomatoes 

1/2 minced onion 

1 teaspoon ground cumin 

1 tablespoon olive oil 

1/2 teaspoons bean stew powder 

2 chipotle peppers and 1 tablespoon adobo sauce 

2 minced cloves garlic 

Salt and dark pepper 


What you will requirement for the peppers: 


8 banana peppers 

1 minced clove garlic 

4 oz shredded sharp cheddar 

1 tablespoon olive oil 

3/4 lb Mexican chorizo 

1/2 teaspoon dried oregano 

1/2 minced onion 

 


Instructions to make them: 

To begin with, make the sauce. Heat the olive oil in a container over a low to direct high temperature and sweat the onion for five minutes. Include the chipotle and garlic and cook for one moment. Include the adobo sauce, tomatoes, and flavors. Blend well and season to taste. Heat the salt to the point of boiling, then let it stew secured for 60 minutes. You can blanket it right now and keep it in the cooler overnight. 

Cut a long opening in each one pepper and evacuate the seeds. Leave the stems on. Whiten them for several minutes in bubbling water then let them cool. Heat the oil in a skillet and saute the onion and garlic for several minutes. 

Include the chorizo and cook it for something like ten minutes, utilizing a wooden spoon to split it up. Preheat the stove to 375 degrees F and oil a preparing dish. Stuff the chorizo mixture into the de-seeded chilies and lay them in the lubed dish. 

Spoon the greater part of the tomato sauce over the stuffed chilies and diffuse the cheddar incredible. Sprinkle the oregano over and heat for 60 minutes or until the cheddar is bubbly and beginning to tan. You will have a portion of the tomato sauce left over in light of the fact that you don’t have to utilize everything as a part of this formula. Serve it on barbecued chicken breasts or over rice

 

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Peppermint Meringue

Peppermint Meringue

Peppermint Meringue

Peppermint Meringue


 

Peppermint Meringues are very lovely airy and light. The colours they come in are suitable for the holiday and any special even. 



Ingredients



• 3 table spoons of peppermint candies that are thoroughly crushed 

• 3 egg whites

• A pinch of table salt

• A cup of sugar (preferably superfine sugar).

• A teaspoon of white vinegar

• A third cup of mini chocolate chips (this is however optional).

 



Directions



• Preheat the oven to 3000F.

• Take the egg whites and put them into a mixture. Into it, add a small amount of salt. Start mixing the two. However, start the mixture on low speed and increase it gradually to full speed. Mix for about three minutes until it is foamy and soft.

• Having the speed at medium high, add to the mixture sugar slowly. 2 teaspoons at a time. Continue whipping the sugar and egg white mixture for several minutes and then late add vinegar. Increase the speed to high while you continue to whip the egg white until they form stiff peaks and are glossy when the whisk is lifted. This will take about five minutes.

• Fold in the peppermints that are crushed using a rubber spatula.

• Line two or three cookie sheets that are large with Silpat or parchment paper. However, when using parchment paper, put a dollop of the mixture at the four corners of the pan before you place the paper so that the parchment paper is secured in place well. Using a spoon or a pastry piping bag, add large drops of the mixture on the cookie sheets having them spaced out in an inch. If you do not have a piping bag, make one using a plastic bag and cut off the tip.

• Put the cookie sheets into the preheated oven and close its door. Before turning off the oven, wait for about a minute. Keep the oven door closed for about 3 hours. You could even leave them in the oven when you go to sleep. The peppermint meringues will cook gently with the residual heat that is in the oven.

• When you are done, the meringues will be crisp outside and airy and light inside. If they are however chewy after three hours, let them dry for some several hours.

• Store them in a container that is air tight.

 


Nutritional value.


• Per serving: cal. (kcal) 27, sugar (g) 6, carb. (g) 6, Riboflavin (mg) 0, Potassium (mg) 12, sodium (mg) 19, Other Carb () 1.

• The above values are based on a calorie diet of 2000.

 

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Molasses Cookies

Molasses Cookies

Molasses Cookie

Molasses Cookie


 

What are the ingredients?

Ingredients:

· 1/2 cup of shortening

· 1 cup of brown sugar

· 1 large egg

· ¼ cup of molasses

· 2 and ¼ cups of All Purpose Flour

· 2 teaspoons of baking soda

· 1 teaspoon of ground cinnamon

· 1/2 teaspoon of ground cloves

· 1 teaspoon of ground ginger

· 1 teaspoon of rock salt

· 3 tablespoons of sugar that has been granulated

Methods on how to bake:

· The oven must be heated at 325 o F, in a large bowl, the brown sugar must be beat, after that the shortening, molasses and the egg will be combined and mixed by the electric mixer using a medium speed.

· All of the ingredients need to be stirred except for the granulated sugar.

· The dough will then be shaped using rounded tablespoonfuls into the 1 and 1/2 inch balls.

· It will be then dipped into the granulated sugar. The ungreased cookie sheet will be where the balls would be placed; the sugared sides should be up and needs to be spaced 2 inches apart.

· After creating it sugared sides, it has to be baked for at least 16 minutes or until the cookies look dry. After noticing that it is already dry, remove from cookie sheet and place the baked goods in the cooling rack.

In order to make the baking process easier, it is highly advised to buy shortening that has oblong packages that are already market to make the measuring and cutting process easier.

The inside of the measuring cup must then be sprayed with cooking spray, so that molasses will not easily slide out of the cup.

Nutritional Facts:

The calories for one cookie are estimated at 160 calories, the 60 calories comes from the fat. The cholesterol is estimated at 10 mg, while the sodium is at 135 mg. The total presence of carbohydrates in the mixture is at 22g.

It does not contain dietary fibers but has 1g of Protein; it also contains 6% of Iron.

 

 

 

Another recipe for Molasses is in the form of the Chewy Molasses.

Ingredients:

· 2 teaspoons of baking soda

· 2 c ups of all purpose flour

· 1/2 tbs. ground cinnamon

· 1 tbs. Of ground ginger

· 3/4 tbs. Of ground cardamom

· 1/2 tbs. Of kosher salt

· 1 egg

· 1/2 cup or 1 stick of unsalted melted butter

· 1/2 cup of sugar that is granulated

· 1/3 cup of light or dark molasses

· ¼ cup of dark brown sugar

· Raw sugar for rolling use

Methods:

· Preheat oven at 375 and then add cinnamon, ginger, cardamom, salt and baking soda in the bowl.

· Combine the, egg, granulated sugar, molasses, and brown sugar using a medium bowl.

· Put the sanding sugar in the shallow bowl, then scoop and dough out the tablespoon and then roll it into balls, chill it for 20 minutes.

· Roll in the sugar and put on the 2 parchment lines baking sheets, make sure they are spaced 2” apart.

· Bake the cookies, rotate the baking sheets halfway through the process until the cookies are puffed and cracked on the edges.

Nutritional Facts:

One serving of cookie will contain 80 calories; it will have 12 g of dietary fiber, 6g of protein and sodium mg of 120.

 

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Sweet potato orange soup

Sweet potato orange soup

Sweet potato orange soup

 

Ingredients

 

Sweet potatoes- 2 large pieces of I pound each

Carrots- 2, peeled and thinly sliced

Celery stalk- I piece thinly sliced

Orange- 1 piece juiced and zested to get 1 cup fresh juice

Bacon fat- 1 tablespoon melted

Fresh thyme- 2 sprigs

Chicken stock- 2 cups

Sea salt- to taste

Coconut milk- for garnishing or optional

3 tbsp- olive oil

Onion- 1 small

Garlic- 1 clove

Pepper

 

Method of cooking

 

In a three quart saucepan, take olive oil and sauté onion and garlic in it with spices till it becomes soft for about five minutes. Cook it till the onion becomes translucent.

Add peeled and chopped potatoes and stir and cook for five minutes before adding the chicken stock.

Add orange peel, chicken broth and bring both these ingredients to boil.

Reduce heat and cover the saucepan to simmer until the sweet potatoes become tender. Let it cook for 20 minutes.

Remove the pan from heat and uncover it for cooling it slightly.

Work in small batches for blending the sweet potatoes in blender will the mixture becomes smooth.

Pour the mixture in the saucepan again and then add pepper and orange juice.

Heat it on low flame but do not boil the mixture.

After returning to heat, add the fresh orange juice and adjust all the seasonings.

Heat each serving of sweet potato orange soup with thinly sliced orange half cartwheel slices, sliced green onion and dollop of sour light cream if desired.

For adding more thickness to the soup, you can add more sweet potatoes into the soup.

If the soup is too thick, you can also add water or chicken stock to the soup.

 

Time for Cooking –

40 minutes

 

Nutrition facts-

Calories from fat- 8

Calories- 115

% daily value

Total fat- 0.9g

Trans fat- 0.0g

Saturated fat- 0.1g

Cholestro- 0 mgh

Potassium- 731mg 21%

Sodium- 399mg 17%

 

Total carbohydrate- 25.4g 8%

Sugars- 0.8g

Dietary fibers- 3.8g 15%

Protein- 1.4g

Iron- 4%

Calcium- 2%

Vitamin A- 3%

Vitamin C- 26%

 

 

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