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Home > Recipes

Homemade Spanish Sardines

BY :Bebs | Published: 04/06/ 2019 | Updated:09/18/ 2021 | 88 Comments

RECIPE VIDEO PRINT
5 from 18 votes
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Make your own homemade Spanish Sardines with this super easy recipe.

Make your own homemade Spanish Sardines with this super easy recipe. Store them in jars to give to your friends or to sell. No pressure cooker needed.

Another great find I got from my dear sister-in-law, ate Mia, on our last Paris trip was her Homemade Spanish Sardines.  

Back home in the Philippines some years ago, canned Spanish-style sardines became big and everyone fell in love with this spicy sardines in oil and herbs. It was also one of my favorite ready to eat food and we would usually make sure we stock some cans or jars at home for the times we want something easy to prepare but also yummy.  

Now, with this recipe, I can make it exactly the way I like it! As spicy as I like it and with lots of olives and garlic.  

fresh Sardines

I was only able to get frozen sardines but they are as good as the fresh ones. I am pretty sure you can also use other similar kinds of small fish like Anchovy, Herring or even Mackerel.  

Other recipes require using a pressure cooker to make this recipe but slow cooking also works fine. It takes about 40 mins to an hour to cook on low heat uncovered. The ultimate goal is to reduce the liquids to half and get the fish meat and small fish bones to become so tender without the fish breaking into pieces.  

How to make Spanish Style Sardines without pressure cooker

How to make homemade Spanish Sardines?

This is the slow-cook way of making Spanish-style sardine.

  1. Remove the heads and guts and wash the sardines.
  2. At the bottom of a small pot, arrange some of the olives, carrots, bay leaf, peppercorn, and garlic.
  3. Lay 3-4 pieces of sardines on top. Repeat this layering until all sardines are used.
  4. Sprinkle the chili flakes and salt evenly over the sardines.
  5. Pour the olive oil and water over the sardines. Add more water to make sure that the sardines are submerged in the liquids.
  6. Bring it to boil over medium-low heat. Once it boils, add the vinegar. Let it cook for 45 mins to an hour or until the liquids are reduced to half and only the oil is left.
    Homemade Spanish Sardines in Olive Oil

Cook some more and bottle them up!

You can store these Spanish Sardines for later in jars or they can be a great giveaway ideas to friends and relatives. You can also make some bucks selling them. Make sure though that you sterilize your jars or bottles properly and that you follow the correct way of canning food.

Two ways to sterilize your jars:

1. Wash the jars and lids thoroughly. Let dry. Then put the bottles inside the oven at 100Β° C for 5-10 minutes.
2. Wash them thoroughly. Put them in a deep pot, fill with water and let boil. Then let dry.

If to be consumed within some days to a week, just transfer them in a sterilized jar or container and place in the fridge. But if you want to have your sardines lasting longer then you have to do a proper canning.

There is the boiling water bath canning that can probably make it last for a month or so. Here is a very inf

If you are planning to sell commercially, please do a proper pressure canning using a pressure canner or cooker.

You might also be interested in my Gourmet Tuyo recipe. 

Homemade Sardines
Homemade Spanish Sardines
Homemade Spanish Sardines
Print Review

Homemade Spanish Sardines

5 from 18 votes
Make your own homemade Spanish Sardines with this super easy recipe. Store them in jars to give to your friends or to sell for additional income.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course :Main Course, Side Dish
Servings =4
Print Recipe Rate this Recipe

Ingredients
 

  • 12 medium sardines - "Tamban" can befresh or frozen
  • 1 cup olives
  • 5 big cloves garlic - sliced
  • 1 medium carrot - cut into flower shapes
  • 3 pieces bay leaves
  • 10-12 pieces peppercorn
  • ΒΌ teaspoon chili flakes or 2 pieces spicy chili - chopped
  • 1 cup olive oil
  • Β½ tablespoon kosher salt
  • 1 cup water (or more)
  • 1 tablespoon vinegar

Instructions
 

  • Cut off the heads and clean the sardines.
  • At the bottom of a small pot, arrange some of the olives, carrots, bay leaf, peppercorn, and garlic. Lay a single layer of sardines on top. Then repeat this layering of spices and sardines until all are used.
  • Sprinkle the chili flakes and salt evenly over the sardines.
  • Pour the olive oil and water over the sardines. Add more water to make sure that the sardines are submerged in the liquids.
  • Bring it to boil over medium-low heat. Once it boils, add the vinegar. Let it cook for 45 mins to an hour or until the liquids are reduced to half and only the oil is left. If you want fishbones to be tender, cook it for about 6 hours over very low heat, adding water as needed.
    You can also use pressure cooker and cook for an hour under pressure.

Nutrition

Calories: 43kcalCarbohydrates: 1gProtein: 0gFat: 4gSaturated Fat: 0gCholesterol: 1mgSodium: 518mgPotassium: 38mgFiber: 0gSugar: 0gVitamin A: 1010IUVitamin C: 0.6mgCalcium: 18mgIron: 0.3mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This Spanish Sardines recipe was first published in September 2017. Updated to include additional information but the recipe remains the same.

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  1. Patrocinia says

    March 26, 2022 at 5:49 pm

    I'm gonna try it now. But mine, I won't cut the head. I like it when it's already soft.

    Reply
  2. Eric M Villanueva says

    March 01, 2022 at 8:54 pm

    5 stars
    Thank you for sharing. The BEST.

    Reply
  3. Bren Ferns says

    February 11, 2022 at 3:46 pm

    5 stars
    Thanks for sharing such an awesome recipe.

    Reply
  4. Manolo Somosot says

    December 30, 2021 at 6:33 am

    5 stars
    thank you for sharing
    Mabuhay!

    Reply
  5. Ogo says

    November 05, 2021 at 4:44 am

    Thank you for sharing. I tried it and it’s amazing. If I have to can, do I can with the vegetables and liquids?

    Reply
  6. ERL says

    October 17, 2021 at 11:46 pm

    5 stars
    Hello. Thank you for sharing! It makes a huge difference for people like me who is learning to cook! β™₯️

    Reply
  7. emil says

    August 28, 2021 at 4:56 pm

    Hi. May i ask if its ok to use pomace olive oil which is cheaper than pure or extra virgin olive oil? Thanks.

    Reply
    • Bebs says

      September 03, 2021 at 10:57 pm

      Sure you can Emil.

      Reply
  8. Christine says

    June 27, 2021 at 9:49 am

    Thank you for the recipe πŸ™‚

    Reply
    • Bebs says

      June 28, 2021 at 10:39 pm

      You are welcome.

      Reply
  9. Bing says

    June 13, 2021 at 6:56 pm

    5 stars
    Hi Bebs and Armin! I have been following your YT, IG and FB channels for quite sometime now and I must say, I love your recipes! 😍
    Anyway, I want to try this sardine recipe but would like to know if I can use the green, β€œpansigang” chili instead of the red one? The green chili I have is the spicy version.

    Reply
    • Bebs says

      June 15, 2021 at 5:10 pm

      Sure you can, Bing. Thanks for supporting our channels. πŸ˜‰

      Reply
  10. Faith says

    May 17, 2021 at 10:32 am

    Hi. How long should it take if a pressure cooker is used for making this recipe? Thanks!

    Reply
    • Bebs says

      May 19, 2021 at 10:54 am

      Hi Faith, to get that soft fishbone, cook for about 1 hour under pressure.

      Reply
  11. Vic Faulan 111 says

    May 14, 2021 at 1:35 pm

    I like it. Very informative. More power.

    Reply
  12. Hilda says

    May 14, 2021 at 12:45 pm

    Hi,

    How long will it lasts if I put in a jar/container in fridge, for personal use only?

    Reply
    • Bebs says

      May 15, 2021 at 2:10 am

      Stored correctly, I would say, a week or longer.

      Reply
  13. Shirley says

    April 19, 2021 at 2:21 pm

    Hello Bebs, I want to know if I will remove also the scales of Herring before cooking into Spanish sardines? How many minutes to cook in the Presto pressure cooker?

    Reply
    • Bebs says

      May 19, 2021 at 11:20 am

      You can remove it if you like. Cook it under pressure for an hour to get the soft fishbones.

      Reply
  14. Aileen says

    April 17, 2021 at 6:30 pm

    5 stars
    This recipe and method is perfect. I always cook it every time I'm craving. It is so spot on! taste is so exact and the taste of UMAMI is there. My only issue is even if for hrs. and hrs. I don't get to soften the sardine bones. I don't have pressure cooker though.

    Reply
    • Bebs says

      April 30, 2021 at 7:56 pm

      Hi Aileen, if you are familiar with Sinaing of Batangas, they slow cook the fish for hours or even overnight to get the bones to soften.

      Reply
  15. Lea says

    March 25, 2021 at 8:10 am

    Hope you're in good health Beb. Just
    want to know if I can put fresh olives?
    Thanks

    Reply
    • Bebs says

      May 27, 2021 at 11:47 pm

      Oh wow! I wish I have fresh olives. I am pretty sure you can add them πŸ˜‰

      Reply
  16. Maria says

    March 10, 2021 at 5:21 am

    5 stars
    Hi, I’ve followed your recipe twice and came out perfect and always a hit with my family. Wondering if I need to refrigerate after cooking for future meals or okay to leave outside?

    Reply
    • Bebs says

      May 28, 2021 at 12:02 am

      It is ok outside the fridge for some days but I would recommend refrigerating to be sure.

      Reply
  17. Omon mary says

    December 08, 2020 at 3:46 am

    comment for now

    Reply
  18. Lannie says

    December 07, 2020 at 7:59 pm

    5 stars
    Thanks for sharing! Literally just made this (tagged you on IG) and am so happy. First time to try and since hubby doesn't eat, this I'm looking fwd to lunch every day for at least a week! LOL.

    Reply
    • Bebs says

      May 06, 2021 at 1:21 am

      Lol, Armin is also not a big fan of fish or seafood...and I am happy about that, I get to enjoy more!πŸ˜‰

      Reply
  19. Flora m. Pasion says

    November 08, 2020 at 4:11 pm

    I try to make this now,, surprisingly its good taste so yummy i love it thanks for sharing.

    Reply
    • Bebs says

      November 14, 2020 at 12:51 am

      Happy that you like it, Flora.

      Reply
  20. Belle says

    October 04, 2020 at 6:47 pm

    Hi! Are the bones as soft as the ones cooked in pressure cooker? Thanks.

    Reply
    • Bebs says

      March 23, 2021 at 2:57 am

      No, they are not as soft but soft enough.

      Reply
  21. Irene Dingal says

    July 28, 2020 at 11:08 pm

    Hi πŸ™‚ This looks yummy πŸ™‚ Im gonna try this..

    Am I suppose to remove the scales of the Tamban fish?

    Reply
    • Bebs says

      October 28, 2020 at 11:21 pm

      No need, Irene.

      Reply
  22. Elen says

    June 27, 2020 at 6:04 pm

    Hello! I made your recipe and it was a hit! Thank you so much for sharing it. I just want to ask how many times i can re-use the oil from the first batch. Thank you again for your generosity.

    Reply
    • Bebs says

      July 23, 2020 at 12:42 am

      Hi Elen, I would not recommend reusing the oil.

      Reply
  23. Shawn Tarrosa says

    June 24, 2020 at 12:14 pm

    How would I know only oil is left after boiling?

    Reply
    • Bebs says

      July 23, 2020 at 12:09 am

      Most the liquids will be gone after boiling it long, a little left should be okay.

      Reply
  24. Hanz says

    June 18, 2020 at 7:18 pm

    5 stars
    Hello po hanngang ilang days po tinatagal neto pag nasa jar containers. Gusto ko po sana mag preserve ng ganitong pag kain ng maramihan

    Reply
    • Bebs says

      June 23, 2020 at 11:39 pm

      Hi Hanz, if you are planning to sell it I would suggest attending a proper canning course for the proper handling of canned foods.

      Reply
  25. Eden Nebreja says

    June 15, 2020 at 9:13 am

    Can i use vegetable oil instead of olive oil?

    Reply
    • Bebs says

      June 18, 2020 at 6:08 pm

      Eden, olive oil adds a nice flavor to it but sure you can also use other oil. I usually see others using corn oil.

      Reply
  26. dindo enerio says

    May 28, 2020 at 9:46 pm

    Hi bebs,I tried to cook tawilis on a pressure cooker but unfortunately the meat was totally separated.somebody teach me to fry first the fish.is it the best way to cook spanish sardines(tawilis).thanks*dindo enerio*

    Reply
    • Bebs says

      June 07, 2020 at 1:55 am

      Thanks for the tip, Dindo. But maybe you can also just shorten the pressure cooking time. That is why I like slow cooking better so you can check the doneness anytime.

      Reply
    • Miles A. Cruz says

      July 22, 2020 at 8:19 am

      Hello.
      Am planning to make spicy spanish sardines a business...how will i do it to make the fishbone tender.
      Thanks Miles

      Reply
      • Bebs says

        September 15, 2020 at 2:01 am

        You can cook it in a pressure cooker.

        Reply
  27. Gel says

    May 27, 2020 at 1:27 pm

    I tried the recipe po pero nlimutan ko tanggalin ung kaliskis ng isda kaya mejo malansa. Any suggestion po pra maayos pa ang luto pagganun?

    Reply
  28. Aida says

    May 26, 2020 at 6:00 am

    5 stars
    I love cooking and your recipe looks very good.
    I bought the tiny version of frozen sardines and I'm just wondering how long would I cook in the pressure cooker?Can I also put the vinegar before starting to cook in the pressure cooker?
    Please help me and thank you.

    Reply
    • Bebs says

      June 07, 2020 at 1:43 am

      Hi Aida, you have to reduce the pressure cooking time as they are smaller, try 15 minutes. And yes to vinegar before cooking.

      Reply
  29. Rj says

    May 19, 2020 at 4:53 pm

    5 stars
    Terrific this is just the way of a sardine recipe I was looking for. Many thanks Bebs at Foxy.

    Reply
    • Armin says

      May 25, 2020 at 10:11 am

      You`re welcome πŸ€—

      Reply
  30. irene says

    May 12, 2020 at 9:35 am

    Hi , i would love to try to make your homemade spanish sardines can you tell me what sort of olive oil do you use, is it for salad or for cooking , and do you use olives in water or oil. thanks and looking forward for your immediate reply.

    Reply
    • Bebs says

      May 12, 2020 at 11:45 am

      Olive oil for cooking. You can also use vegetable oil. Olives in water can be used.

      Reply
  31. Tekya says

    May 09, 2020 at 4:28 am

    This looks good! I was wondering if I could use my instant pot? And how long would I cook it for? Thank you!!

    Reply
    • Bebs says

      May 10, 2020 at 1:29 am

      Hi Tekya, pressure cook for 20-25 minutes.

      Reply
  32. Liz says

    April 15, 2020 at 5:13 am

    5 stars
    Thanks! Great blog and i want to try your spanish sardines recipe soonest. I have a farm and i want try it with herbs or kamias. I want to follow your blog . Great job! πŸ‘

    Reply
    • Bebs says

      April 15, 2020 at 8:22 pm

      Thanks, Liz. Hope you like it. Have you tried drying kamias? I think that would be great to use for it.

      Reply
  33. Richard Schinella says

    December 05, 2019 at 5:37 am

    5 stars
    Great recipe! I made it as you gave it ...but had to use canned sardines (Spanish in olive oil). I also added sweet gherkins, but by the time everything finished cooking the gherkins lost their sweetness. So next time I'm going to try a couple of changes: (1) increase the chili, (2) use black olives instead of green, and only half s many (3) add gherkins, but later in the cooking, and (4) add the vinegar (1/2 balsamic, 1/2 red wine) near the end of the cooking. My wife is from Manila, ...and I have been trying to find the perfect sardine recipe for her (she eats them like candy). Thanks for the great recipe.

    Reply
    • Bebs says

      December 05, 2019 at 1:40 pm

      Thanks for the great review Richard. Lucky wife to have a husband who finds ways to make her happy! Keep it up!πŸ˜‰

      Reply
  34. Troy says

    December 03, 2019 at 7:45 pm

    Hallo! Where can you buy the fish here in Germany? Is it available in Rewe or from the Asian store?

    Reply
    • Bebs says

      December 03, 2019 at 11:36 pm

      Yes, I was able to get the frozen sardines in Kaufland and other similar grocery stores. But I think they are not available all-year-round.

      Reply
  35. Shan says

    November 20, 2019 at 7:17 am

    5 stars
    Hi Ms. Bebs, i tried this recipe with galonggong and bangus and it turned out really good. I used small size of bangus on it. The only changes i made is I doubled the chili on it to make it spicy. Thank you for your recipe.
    Wish i can post a pictures of it 😊

    Reply
    • Bebs says

      November 20, 2019 at 9:50 am

      Sounds lovely, Shan! Send me the photos thru our Fb page or email.

      Reply
  36. saida nicole c. manguiat says

    October 16, 2019 at 6:14 pm

    cant replace sardines into chicken?

    Reply
    • Bebs says

      October 25, 2019 at 7:20 am

      Hi Saida, I haven't tried it so I cannot say how it will turn out. But you can try, of course.

      Reply
  37. Lili says

    October 16, 2019 at 11:23 am

    What are the ways to make homemade Spanish sardines last for years in a jar?

    Reply
    • Bebs says

      October 25, 2019 at 7:22 am

      Hi Lili, I usually only make it for personal use and they are usually gone in several days or weeks. You have to learn proper ways of canning if this is your aim.

      Reply
  38. marbert sagucio says

    October 01, 2019 at 3:50 pm

    it's a great help....

    Reply
  39. Esther says

    September 11, 2019 at 7:15 am

    I've tried cooking this recipe with tamban fish. The taste is ok. My concern is that the fishbones did soften.

    Reply
  40. Analyn says

    September 05, 2019 at 9:25 pm

    I love to cook..and I try to cook of Spanish bangus(milk fish)sardines..but I have a question,aside from olive oil,is it ok if I use other brands of cooking oils or products??please need help thanks and god bless😊😊

    Reply
    • Bebs says

      September 06, 2019 at 4:15 pm

      Sure, you can use corn oil or sunflower oil or other oils that have no intense flavor.

      Reply
  41. Desiree says

    August 30, 2019 at 4:22 am

    First time in your blog.

    Reply
    • Bebs says

      August 30, 2019 at 1:34 pm

      Welcome to Foxy Folksy Desiree!

      Reply
  42. Gina says

    August 29, 2019 at 8:56 pm

    Hi!
    Is galonggong a good option?
    Thanks!
    Gina

    Reply
    • Bebs says

      August 30, 2019 at 1:33 pm

      Hi Gina, it could work but the meat texture of galunggong (round scad) is quite different from sardines, so expect a difference there.

      Reply
  43. Edita says

    July 22, 2019 at 5:01 am

    Can I use boneless bangus? How long do I cook it? Thnx

    Reply
    • Bebs says

      July 23, 2019 at 12:21 pm

      Yes, you can and it depends on the size or thickness of the fish.

      Reply
  44. Jen says

    July 16, 2019 at 6:14 pm

    Please share some recipes.
    Thank you.

    Reply
  45. Analiza generalao says

    July 01, 2019 at 9:34 pm

    Can i replace sardines with bangus ?

    Reply
    • Bebs says

      July 02, 2019 at 2:59 pm

      sure you can, Analiza. It may only take a little longer to cook because as they are bigger and has thicker fishbones.

      Reply
  46. Dads says

    June 29, 2019 at 7:20 pm

    If I use a pressure cooker, how long do I cook it for?

    Reply
    • Bebs says

      June 30, 2019 at 12:28 pm

      Hi Dads, it depends on the make of your pressure cooker. Also, electric PC works differently from the stove-top. If using stove-top, it can take up to 20-30 minutes when it starts to whistle.

      Reply
  47. Gene Castro Deguito says

    February 14, 2019 at 9:17 am

    when do this food last if its in a jar?

    Reply
    • Bebs says

      February 15, 2019 at 9:03 am

      Hi Gene, I have not stored them in jars myself so I can only say what I've read from people who did. If the canning or bottling is done correctly, it can last up to 2 years or more.

      Reply
  48. Sally says

    March 23, 2018 at 1:03 pm

    Hi Beb, I was looking for Ube Haleya recipe and found yours. I am also from the Philippines leaving in us. Thank you for sharing and good luck on your blog.

    Sally.

    Reply
  49. marissa rodriguez says

    March 13, 2018 at 12:24 pm

    5 stars
    thanks for sharing .. this recipe is good specially this coming Lent season ..

    Reply
  50. Tess B says

    March 10, 2018 at 3:29 pm

    Thank you so much for this wonderful food blog. I have been following your site for a few months now. The Spanish Sardines recipe is my latest download wherein I used frozen herring (we get a lot of them here in Victoria, BC, Canada in December).

    I have shared your site in my FB group so expect some increased traffic.

    Keep up the good work!

    Reply
    • Bebs says

      March 10, 2018 at 9:10 pm

      Hi Tess! Thanks for sharing our blog with your FB group that, that would really be great!

      Reply

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