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It’s the season for Grilled Cheese and Roasted Tomato Soup!!! 🧀🍅 This recipe is like a warm hug 🫂 Download the @Instacart app today and try the recipe below! #ad #Instacart Partner Ingredients Tomato Soup: -10 medium sized tomatoes -1 garlic head -1 red Onion -1 cup stock -1/2 cup Cream -1 tsp sugar -Salt and pepper -Basil -Olive Oil Grilled Cheese: -Cheddar, mozzarella, gruyere -Sourdough bread -Butter Instructions Tomato Soup: -Lay the tomatoes, garlic, and red onion on a baking sheet. Drizzle with olive oil before seasoning with salt and baking in the oven at 400F for 45 minutes. -Blend the roasted ingredients until smooth and add the puree in a pot to simmer with stock, sugar, salt and pepper for 20 minutes. -Finish with cream towards the end. Grilled Cheese: -Grate equal parts of cheddar, mozzarella, and gruyere. -Spread butter on two slices of sourdough bread before flipping them and equally adding the cheeses in between the two slices. -Sear both buttered sides on medium-low heat until crispy.
20.6M
8.03K
47
10mo ago
papabwoi
It’s the season for Grilled Cheese and Roasted Tomato Soup!!! 🧀🍅 This recipe is like a warm hug 🫂 Download the @Instacart app today and try the recipe below! #ad #Instacart Partner Ingredients Tomato Soup: -10 medium sized tomatoes -1 garlic head -1 red Onion -1 cup stock -1/2 cup Cream -1 tsp sugar -Salt and pepper -Basil -Olive Oil Grilled Cheese: -Cheddar, mozzarella, gruyere -Sourdough bread -Butter Instructions Tomato Soup: -Lay the tomatoes, garlic, and red onion on a baking sheet. Drizzle with olive oil before seasoning with salt and baking in the oven at 400F for 45 minutes. -Blend the roasted ingredients until smooth and add the puree in a pot to simmer with stock, sugar, salt and pepper for 20 minutes. -Finish with cream towards the end. Grilled Cheese: -Grate equal parts of cheddar, mozzarella, and gruyere. -Spread butter on two slices of sourdough bread before flipping them and equally adding the cheeses in between the two slices. -Sear both buttered sides on medium-low heat until crispy.
Yes this is the crispiest fried chicken you’ve ever seen 🫢 You’re welcome Ingredients Fried Chicken: - 4 chicken drums + 4 chicken thighs - 1L butter milk - Butter milk seasoning: 2 TBSP salt, 1.5 tsp black pepper, 2 TBSP paprika, 1.5 tsp onion powder, 1.5 tsp garlic powder, 1tsp mustard powder, 1 tsp curry powder (You can use whatever seasoning you have) - 4 TBSP kimchi juice - 2 TBSP lemon juice - Thyme and rosemary - Dredging flour: 3 cups flour, 1tsp garlic powder, 1 TBSP onion powder, 1.5 TBSP paprika, 2 tsp curry powder, 1.5 tsp mustard powder, 1.5 TBSP salt, 1.5 tsp black pepper, 1 tsp cayenne powder (You can use whatever seasoning you have) - Cooking oil (I used peanut oil) Honey Glaze: - Honey - Sichuan pepper & ancho chillies (You can use whatever dry chillies you have) Ranch Sauce: - 1/2 cup Blue cheese - 1/3 cup Sour cream - 1/3 cup Mayonaise - 1/4 cup Butter milk - 1 clove Garlic - 1 TBSP Lemon juice - 1 tsp each of Dill, chives, parsley - Salt and pepper to taste Instructions Fried Chicken: 1. Mix butter milk with buttermilk seasoning, kimchi juice, lemon juice, thyme and rosemery before marinating the chicken for up to 48 hours. 2. Coat the marinated chicken in our dredging flour and fry the chicken at 320F for 8 minutes before resting it on a drying rack and frying again for 3 minutes. Add salt immidietly. 3. Toast dried chillies before blending into a powder and combine with honey in a low heat pot. 4. Glaze the chicken with hot honey. Ranch: 1. Combine blue cheese, sour cream, mayonnaise, butter milk, grated garlic, lemon juice, dill, chives, parsley, salt and pepper.
14.8M
1.24M
1.96K
11mo ago
papabwoi
Yes this is the crispiest fried chicken you’ve ever seen 🫢 You’re welcome Ingredients Fried Chicken: - 4 chicken drums + 4 chicken thighs - 1L butter milk - Butter milk seasoning: 2 TBSP salt, 1.5 tsp black pepper, 2 TBSP paprika, 1.5 tsp onion powder, 1.5 tsp garlic powder, 1tsp mustard powder, 1 tsp curry powder (You can use whatever seasoning you have) - 4 TBSP kimchi juice - 2 TBSP lemon juice - Thyme and rosemary - Dredging flour: 3 cups flour, 1tsp garlic powder, 1 TBSP onion powder, 1.5 TBSP paprika, 2 tsp curry powder, 1.5 tsp mustard powder, 1.5 TBSP salt, 1.5 tsp black pepper, 1 tsp cayenne powder (You can use whatever seasoning you have) - Cooking oil (I used peanut oil) Honey Glaze: - Honey - Sichuan pepper & ancho chillies (You can use whatever dry chillies you have) Ranch Sauce: - 1/2 cup Blue cheese - 1/3 cup Sour cream - 1/3 cup Mayonaise - 1/4 cup Butter milk - 1 clove Garlic - 1 TBSP Lemon juice - 1 tsp each of Dill, chives, parsley - Salt and pepper to taste Instructions Fried Chicken: 1. Mix butter milk with buttermilk seasoning, kimchi juice, lemon juice, thyme and rosemery before marinating the chicken for up to 48 hours. 2. Coat the marinated chicken in our dredging flour and fry the chicken at 320F for 8 minutes before resting it on a drying rack and frying again for 3 minutes. Add salt immidietly. 3. Toast dried chillies before blending into a powder and combine with honey in a low heat pot. 4. Glaze the chicken with hot honey. Ranch: 1. Combine blue cheese, sour cream, mayonnaise, butter milk, grated garlic, lemon juice, dill, chives, parsley, salt and pepper.
Make her Cheesecake if you want cake Ingredients Burnt Basque Cheesecake: - 9 inch springform pan - 1360g cream cheese (Room Temperature) - 400g sugar - 8g salt - 700g whipping cream - 1 Vanilla bean (15g vanilla extract) - 9 eggs - 60g flour Chocolate Sauce: - 100g Dark Chocolate 70% - 50ml whipping cream - 1 TBSP butter Instructions Burnt Basque Cheesecake: - Combine the cream cheese with sugar and salt before folding in whipping cream. - Mix vanilla beans and eggs in the batter before sifting in the flour and whisking until smooth. - Pour the batter through a sieve in a springform pan that is lined with parchment paper. - Chill the batter in the fridge for 2 hours to let it relax and improve the texture. - Bake the cake in the oven at 450F for 30 minutes and rotate 180 degrees every 7.5 minutes to make sure it browns evenly. - Bake for another 40 minutes at 300F and rotate 90 degrees every 10 minutes. - Let the cake rest at room temperature for 3 hours before chilling in the fridge overnight. Chocolate Sauce: - In a low heat bain marie, add the chopped chocolate with cream and butter. Whisk until smooth.
12.1M
552K
862
6mo ago
papabwoi
Make her Cheesecake if you want cake Ingredients Burnt Basque Cheesecake: - 9 inch springform pan - 1360g cream cheese (Room Temperature) - 400g sugar - 8g salt - 700g whipping cream - 1 Vanilla bean (15g vanilla extract) - 9 eggs - 60g flour Chocolate Sauce: - 100g Dark Chocolate 70% - 50ml whipping cream - 1 TBSP butter Instructions Burnt Basque Cheesecake: - Combine the cream cheese with sugar and salt before folding in whipping cream. - Mix vanilla beans and eggs in the batter before sifting in the flour and whisking until smooth. - Pour the batter through a sieve in a springform pan that is lined with parchment paper. - Chill the batter in the fridge for 2 hours to let it relax and improve the texture. - Bake the cake in the oven at 450F for 30 minutes and rotate 180 degrees every 7.5 minutes to make sure it browns evenly. - Bake for another 40 minutes at 300F and rotate 90 degrees every 10 minutes. - Let the cake rest at room temperature for 3 hours before chilling in the fridge overnight. Chocolate Sauce: - In a low heat bain marie, add the chopped chocolate with cream and butter. Whisk until smooth.
Teaching my friends how to impress his future in-laws. There are dozens of persian stews, or khoresht, out there but to me fesenjan is the most unique. It’s a pomegranate and walnut stew, sweet and rich but balanced by the sourness of the pomegranate. Here we’re going with duck for that elevated feel, which simmers in that goodness until pull apart tender. Ingredients
1 large onion, finely diced 3 medjool dates 5 oz walnuts 1 pinch saffron 1/4 cup water (for blooming saffron) 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1/3 cup pomegranate molasses 2 duck leg quarters (or chicken leg quarters) 1 cinnamon stick 2 cups water Salt, to taste Pomegranate seeds, to garnish Optional sugar, to taste
5.51M
273K
1.85K
8mo ago
papabwoi
Teaching my friends how to impress his future in-laws. There are dozens of persian stews, or khoresht, out there but to me fesenjan is the most unique. It’s a pomegranate and walnut stew, sweet and rich but balanced by the sourness of the pomegranate. Here we’re going with duck for that elevated feel, which simmers in that goodness until pull apart tender. Ingredients
1 large onion, finely diced 3 medjool dates 5 oz walnuts 1 pinch saffron 1/4 cup water (for blooming saffron) 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1/3 cup pomegranate molasses 2 duck leg quarters (or chicken leg quarters) 1 cinnamon stick 2 cups water Salt, to taste Pomegranate seeds, to garnish Optional sugar, to taste
Make her some Arayes Ingredients Arayes: - 500g ground beef or lamb - 1 onion - 2 cloves garlic - 2 tbsp tomato paste - 1/3 cup chopped fresh parsley - Spices: 1 tsp cumin + 1 tsp coriander + 1 tsp paprika + 1 tsp cinnamon + 1 tsp allspice + 1 tsp Salt & black pepper - Mozzarella (Optional. I had some leftover cheese.) - Pita bread - Olive oil Garlic Sauce: - 12 garlic cloves - 2 shallots - 2 tsp sesame - Olive oil - 1 cup greek yogourt - 1 TBSP parsley - 1 tsp chilli oil - 1 tsp salt Instructions Arayes: - Add ground meat with chopped parsley, tomato paste and spices in a bowl. Grate an onion and squeeze out its juices to then add it into the bowl with minced garlic before mixing. - Cut pitas in halves to then stuff them with cheese (optional) and the meat. Sear the Arayes with olive oil on a medium heat pan on all sides before cooking them in the oven at 350F for 10 mintes. If you make them thinner than mine then you can skip finishing them in the oven. Garlic Sauce: - Slow cook garlic, shallots, and sesame seeds in a low heat pot for 30 minutes to make a confit. - Combine greek yogourt, garlic confit and shallot confit with chopped parsley and salt. - Finish with olive oil, chilli oil, sesame seeds and more parsley.
4.00M
164K
502
5mo ago
papabwoi
Make her some Arayes Ingredients Arayes: - 500g ground beef or lamb - 1 onion - 2 cloves garlic - 2 tbsp tomato paste - 1/3 cup chopped fresh parsley - Spices: 1 tsp cumin + 1 tsp coriander + 1 tsp paprika + 1 tsp cinnamon + 1 tsp allspice + 1 tsp Salt & black pepper - Mozzarella (Optional. I had some leftover cheese.) - Pita bread - Olive oil Garlic Sauce: - 12 garlic cloves - 2 shallots - 2 tsp sesame - Olive oil - 1 cup greek yogourt - 1 TBSP parsley - 1 tsp chilli oil - 1 tsp salt Instructions Arayes: - Add ground meat with chopped parsley, tomato paste and spices in a bowl. Grate an onion and squeeze out its juices to then add it into the bowl with minced garlic before mixing. - Cut pitas in halves to then stuff them with cheese (optional) and the meat. Sear the Arayes with olive oil on a medium heat pan on all sides before cooking them in the oven at 350F for 10 mintes. If you make them thinner than mine then you can skip finishing them in the oven. Garlic Sauce: - Slow cook garlic, shallots, and sesame seeds in a low heat pot for 30 minutes to make a confit. - Combine greek yogourt, garlic confit and shallot confit with chopped parsley and salt. - Finish with olive oil, chilli oil, sesame seeds and more parsley.
Top 5 Recipes of 2025 ❤️ Which one was your favorite? I love you all with all my heart. Happy new year and see you in the next one!
3.47M
350K
326
7mo ago
papabwoi
Top 5 Recipes of 2025 ❤️ Which one was your favorite? I love you all with all my heart. Happy new year and see you in the next one!
Braised Beef Cheeks 🥴 Ingredients Braised Beef Cheeks: - 4 beef cheeks - 1 bottle red wine - High smoke point oil (to sear the cheeks) - Plain flour seasoned with salt and pepper - 2 onions - 2 medium carrots - 3 celery ribs - 4 cloves garlic - 2 tbsp tomato paste - 6 cups beef stock - 1 bay leaves - 1 sprig thyme & rosemary - 1 tsp dijon mustard - Salt and pepper Mashed Potatoes (Pomme purée): - 6 medium Yukon potatoes - 200–250g unsalted butter - 1 cup whole milk (or cream) - 1–2 tsp salt, to taste Braised Beef Cheeks: - Coat the beef cheeks in seasoned flour. Heat a little oil in a pot over medium heat and sear the beef until browned on all sides. Remove and set aside. - In the same pot, cook the onion, carrot, celery, and garlic for about 5 minutes. Add the tomato paste and cook for another 2–3 minutes. - Pour in the red wine and simmer until reduced by half. Add the beef stock, thyme, rosemary, bay leaf, salt, and pepper. - Return the beef cheeks to the pot. Cover with a cartouche and a lid, then cook on low heat for 4 hours. (I recommend cooking in a **285°F / 140°C oven** for 4 hours.) - Remove the beef cheeks and strain the cooking liquid into a saucepan. Reduce until slightly thickened, then whisk in the butter and Dijon mustard to finish the sauce. Mashed Potatoes (Pomme Purée): - Place the potatoes in a pot of cold water. Bring to a boil and cook for about 40 minutes, or until tender. - Peel the potatoes while they’re still warm and pass them through a potato ricer. - Return the potatoes to a saucepan over low heat. Gradually fold in the butter until fully combined. - Pass the potatoes through a fine sieve, then stir in the milk until smooth. Season with salt to taste.
3.07M
282K
563
1mo ago
papabwoi
Braised Beef Cheeks 🥴 Ingredients Braised Beef Cheeks: - 4 beef cheeks - 1 bottle red wine - High smoke point oil (to sear the cheeks) - Plain flour seasoned with salt and pepper - 2 onions - 2 medium carrots - 3 celery ribs - 4 cloves garlic - 2 tbsp tomato paste - 6 cups beef stock - 1 bay leaves - 1 sprig thyme & rosemary - 1 tsp dijon mustard - Salt and pepper Mashed Potatoes (Pomme purée): - 6 medium Yukon potatoes - 200–250g unsalted butter - 1 cup whole milk (or cream) - 1–2 tsp salt, to taste Braised Beef Cheeks: - Coat the beef cheeks in seasoned flour. Heat a little oil in a pot over medium heat and sear the beef until browned on all sides. Remove and set aside. - In the same pot, cook the onion, carrot, celery, and garlic for about 5 minutes. Add the tomato paste and cook for another 2–3 minutes. - Pour in the red wine and simmer until reduced by half. Add the beef stock, thyme, rosemary, bay leaf, salt, and pepper. - Return the beef cheeks to the pot. Cover with a cartouche and a lid, then cook on low heat for 4 hours. (I recommend cooking in a **285°F / 140°C oven** for 4 hours.) - Remove the beef cheeks and strain the cooking liquid into a saucepan. Reduce until slightly thickened, then whisk in the butter and Dijon mustard to finish the sauce. Mashed Potatoes (Pomme Purée): - Place the potatoes in a pot of cold water. Bring to a boil and cook for about 40 minutes, or until tender. - Peel the potatoes while they’re still warm and pass them through a potato ricer. - Return the potatoes to a saucepan over low heat. Gradually fold in the butter until fully combined. - Pass the potatoes through a fine sieve, then stir in the milk until smooth. Season with salt to taste.
Leaking my mom’s secret Shrimp Wonton recipe 🥟 Ingredients Wontons: * 250g of Shrimp (70%) + Pork (30%) * 1 tsp minced ginger * 1 clove garlic * 2 green onions * 1½ tsp soy sauce * 1 tsp sesame oil * 1 tsp Oyster sauce * ½ tsp salt * ¼ tsp white/black pepper * 1 tsp cornstarch * 1/2 tsp Sugar * Wonton wraps Chilli Sauce: * 2 chopped green onions * 2 minced cloves garlic * 1 tsp minced ginger * 3-4 TBSP hot oil * 1 red chilli * 1 TBSP chilli oil * 1 TBSP Chinese black vinegar * 1 1/2 tsp Soy sauce * 1 tsp sugar * 1 tsp sesame seeds Instructions Wontons: * Individually smash each shrimp before chopping them with the back of your knife for 2 minutes. * Combine the shrimp with ground pork, minced ginger, chopped garlic, green onions, soy sauce, sesame oil, oyster sauce, salt, black pepper, cornstarch and sugar before slamming the filling into the bowl to make it bouncy. * Wrap about 1 tsp of filling into a wonton wrap. Adjust depending on the size of the wonton wraps. * Boil for 3-4 minutes until they float. Sauce: * Combine green onions, garlic and ginger to then pour hot oil over the mix. * Finish the sauce with fresh red chilis, black vinegar, soy sauce, sugar, and sesame seeds.
3.03M
212K
609
4mo ago
papabwoi
Leaking my mom’s secret Shrimp Wonton recipe 🥟 Ingredients Wontons: * 250g of Shrimp (70%) + Pork (30%) * 1 tsp minced ginger * 1 clove garlic * 2 green onions * 1½ tsp soy sauce * 1 tsp sesame oil * 1 tsp Oyster sauce * ½ tsp salt * ¼ tsp white/black pepper * 1 tsp cornstarch * 1/2 tsp Sugar * Wonton wraps Chilli Sauce: * 2 chopped green onions * 2 minced cloves garlic * 1 tsp minced ginger * 3-4 TBSP hot oil * 1 red chilli * 1 TBSP chilli oil * 1 TBSP Chinese black vinegar * 1 1/2 tsp Soy sauce * 1 tsp sugar * 1 tsp sesame seeds Instructions Wontons: * Individually smash each shrimp before chopping them with the back of your knife for 2 minutes. * Combine the shrimp with ground pork, minced ginger, chopped garlic, green onions, soy sauce, sesame oil, oyster sauce, salt, black pepper, cornstarch and sugar before slamming the filling into the bowl to make it bouncy. * Wrap about 1 tsp of filling into a wonton wrap. Adjust depending on the size of the wonton wraps. * Boil for 3-4 minutes until they float. Sauce: * Combine green onions, garlic and ginger to then pour hot oil over the mix. * Finish the sauce with fresh red chilis, black vinegar, soy sauce, sugar, and sesame seeds.
Smash Burger and Frites? 😩 Ingredients French Fries: - Russet potatoes - Frying oil (I used peanut oil) - Salt Smash Burgers: - Potato buns - 80/20 Ground beef (each patties are about 65g) - Pickles - American cheese - Burger sauce: 1 cup mayo, 1/2 tbsp mustard, 1/4 cup relish, 2 tsp paprika, 2 tsp onion powder and 1 tsp vinegar Entrecote Sauce: - 200 g Butter - 1 Shallot - Herbs: 1 bunch of parsley, 5 sage leaves, 5 basil leaves and 5 taragon leaves - 5 Walnuts - 1 tsp Nugmet - 6 Anchovies - 10 Cappers - 1 Lemon - 1 Egg yolk - 1 TBSP Dijon mustard - 1 tsp Worcestershire sauce - Splash of Vinegar Instructions French Fries: - Peel and cut potatoes into strips and boil them for 5 minutes before fully cooling them down. - Fry them at 350F for 5 minutes and let them cool down again. - Fry one final time at 370F for about 2 minutes or until brown and crispy. - Salt heavily. Smash Burgers: - Sear on a high heat and smash the patties in a circular motion until flat (1 minute) before flipping and adding a slice of cheese. Once the cheese has melted (30 seconds), remove the patty from the pan. - On a toasted bun, add buger sauce, pickles, the patties, more burger sauce and the top bun. - Slice the burger in half and sear the cross section on medium heat. Entrecote Sauce: - On low heat, cook shallots in butter. - Combine the melted butter and shallots with herbs, walnuts, nutmeg, anchovies, cappers and a peeled lemon before blending. - Whisk an egg yolk with dijon mustard, worsestershire sauce and vinegar before slowly emulsyfying with the green blend.
2.89M
136K
232
9mo ago
papabwoi
Smash Burger and Frites? 😩 Ingredients French Fries: - Russet potatoes - Frying oil (I used peanut oil) - Salt Smash Burgers: - Potato buns - 80/20 Ground beef (each patties are about 65g) - Pickles - American cheese - Burger sauce: 1 cup mayo, 1/2 tbsp mustard, 1/4 cup relish, 2 tsp paprika, 2 tsp onion powder and 1 tsp vinegar Entrecote Sauce: - 200 g Butter - 1 Shallot - Herbs: 1 bunch of parsley, 5 sage leaves, 5 basil leaves and 5 taragon leaves - 5 Walnuts - 1 tsp Nugmet - 6 Anchovies - 10 Cappers - 1 Lemon - 1 Egg yolk - 1 TBSP Dijon mustard - 1 tsp Worcestershire sauce - Splash of Vinegar Instructions French Fries: - Peel and cut potatoes into strips and boil them for 5 minutes before fully cooling them down. - Fry them at 350F for 5 minutes and let them cool down again. - Fry one final time at 370F for about 2 minutes or until brown and crispy. - Salt heavily. Smash Burgers: - Sear on a high heat and smash the patties in a circular motion until flat (1 minute) before flipping and adding a slice of cheese. Once the cheese has melted (30 seconds), remove the patty from the pan. - On a toasted bun, add buger sauce, pickles, the patties, more burger sauce and the top bun. - Slice the burger in half and sear the cross section on medium heat. Entrecote Sauce: - On low heat, cook shallots in butter. - Combine the melted butter and shallots with herbs, walnuts, nutmeg, anchovies, cappers and a peeled lemon before blending. - Whisk an egg yolk with dijon mustard, worsestershire sauce and vinegar before slowly emulsyfying with the green blend.
Chicken Fettuccine Alfredo for my whole family! Download the @instacart app today to stock up on all your grocery needs in as fast as 60 minutes. #ad #InstacartPartner
2.71M
6.39K
31
3mo ago
papabwoi
Chicken Fettuccine Alfredo for my whole family! Download the @instacart app today to stock up on all your grocery needs in as fast as 60 minutes. #ad #InstacartPartner
Caesar Chicken Milanese anyone? 🤌 Cooking but also saving marriages Ingredients Chicken - Chicken breast or chicken thigh (I prefer thigh) - AP flour - Egg wash - Panko bread crumbs - Salt and pepper Caesar Salad - Romain lettuce - 1 large garlic clove - 2 achovees - 1 tsp dijon mustard - 2 tbsp lemon juice - 2 egg yolks - 1 tsp worsecester sauce - 3-4 dashes tabasco - 1/2 cup olive oil - 1/4 cup parmesan - Croutons (bread, olive oil, salt) Instructions Chicken - Tenderize chicken (don’t overdo it) and season with salt and pepper before coating in flour, egg wash and panko bread crumbs. - Fry in 350F oil until crispy for about 8 minutes (depends on thickness) and season with salt Croutons - Bake pieces of bread in the oven with salt and olive oil at 400F for 10-12 minutes. Caesar Salad - Combine chopped garlic, anchovies, dijon mustard, egg yolks, lemon juice, worsecester sauce, tabasco sauce before whisking in olive oil and adding parmesan. - Add romain lettuce with croutons in the salad dressing bowl and gently mix.
1.92M
112K
287
10mo ago
papabwoi
Caesar Chicken Milanese anyone? 🤌 Cooking but also saving marriages Ingredients Chicken - Chicken breast or chicken thigh (I prefer thigh) - AP flour - Egg wash - Panko bread crumbs - Salt and pepper Caesar Salad - Romain lettuce - 1 large garlic clove - 2 achovees - 1 tsp dijon mustard - 2 tbsp lemon juice - 2 egg yolks - 1 tsp worsecester sauce - 3-4 dashes tabasco - 1/2 cup olive oil - 1/4 cup parmesan - Croutons (bread, olive oil, salt) Instructions Chicken - Tenderize chicken (don’t overdo it) and season with salt and pepper before coating in flour, egg wash and panko bread crumbs. - Fry in 350F oil until crispy for about 8 minutes (depends on thickness) and season with salt Croutons - Bake pieces of bread in the oven with salt and olive oil at 400F for 10-12 minutes. Caesar Salad - Combine chopped garlic, anchovies, dijon mustard, egg yolks, lemon juice, worsecester sauce, tabasco sauce before whisking in olive oil and adding parmesan. - Add romain lettuce with croutons in the salad dressing bowl and gently mix.
Birria Hot Pockets :)
1.78M
66.9K
274
5mo ago
papabwoi
Birria Hot Pockets :)
French Onion Mac and Cheeeese 🧀 Why are we like this Ingredients Caramelized Onions: - 4 Yellow onions - Salt - 2 TBSP Butter - 1/4 cup Beef stock - 1 TBSP balsamic vinegar Mac and Cheese: - 340 g pasta (I used rigatoni) - 3 Tbsp butter - ¼ tsp paprika - 1/4 tsp mustard powder - 3 Tbsp flour - 3 cups milk - 1 cup mozzarella - 1 cup cheddar - 1 cup fontini (raclette works great also) - 1/4 cup blue cheese (Optional) - Pecorino (Optional) - Chives Bread Crumbs: - French Bagette - Olive Oil - Salt Instructions Caramelized Onions: - Cook chopped onions with salt in butter on a medium low heat pan for 35 minutes while stirring every 5 minutes. Deglaze with beef stock and balsamic vinegar to then finish cooking for another 15 minutes while also stirring every 5 minutes. Bread Crumbs: - Drizzle olive oil on slices of bread with salt to then bake in the oven at 400F until crispy and blend in a food processor. Mac and Cheese: - Melt butter in a low heat pan to cook chopped shallots, chopped garlic, paprika, mustard powder before whisking in flour. - Slowly incorporate the milk 1 cup at a time while whisking until the roux is consistently smooth. - Mix in shredded mozzarella, cheddar, fontina, and blue cheese. - Immidietely fold in pasta that is al dente. - Layer mac and cheese with caramelized onions, mozzarella, pecorino and bread crumbs in a baking pan to bake at 360F for 20 minutes.
1.07M
104K
170
6mo ago
papabwoi
French Onion Mac and Cheeeese 🧀 Why are we like this Ingredients Caramelized Onions: - 4 Yellow onions - Salt - 2 TBSP Butter - 1/4 cup Beef stock - 1 TBSP balsamic vinegar Mac and Cheese: - 340 g pasta (I used rigatoni) - 3 Tbsp butter - ¼ tsp paprika - 1/4 tsp mustard powder - 3 Tbsp flour - 3 cups milk - 1 cup mozzarella - 1 cup cheddar - 1 cup fontini (raclette works great also) - 1/4 cup blue cheese (Optional) - Pecorino (Optional) - Chives Bread Crumbs: - French Bagette - Olive Oil - Salt Instructions Caramelized Onions: - Cook chopped onions with salt in butter on a medium low heat pan for 35 minutes while stirring every 5 minutes. Deglaze with beef stock and balsamic vinegar to then finish cooking for another 15 minutes while also stirring every 5 minutes. Bread Crumbs: - Drizzle olive oil on slices of bread with salt to then bake in the oven at 400F until crispy and blend in a food processor. Mac and Cheese: - Melt butter in a low heat pan to cook chopped shallots, chopped garlic, paprika, mustard powder before whisking in flour. - Slowly incorporate the milk 1 cup at a time while whisking until the roux is consistently smooth. - Mix in shredded mozzarella, cheddar, fontina, and blue cheese. - Immidietely fold in pasta that is al dente. - Layer mac and cheese with caramelized onions, mozzarella, pecorino and bread crumbs in a baking pan to bake at 360F for 20 minutes.
Bordelaise Burger 🍔
933K
43.7K
293
4mo ago
papabwoi
Bordelaise Burger 🍔
Katsudon cooked in my 10 inch stainless clad frying pan from @MadeIn! Idk about you but my stainless steel pan doesn’t stick 😌 If you’re looking to upgrade your cookware to Made In’s Stainless collection, you can use the link in my bio to save on your order.
819K
86.8K
110
3mo ago
papabwoi
Katsudon cooked in my 10 inch stainless clad frying pan from @MadeIn! Idk about you but my stainless steel pan doesn’t stick 😌 If you’re looking to upgrade your cookware to Made In’s Stainless collection, you can use the link in my bio to save on your order.
Feeding me pasta and lobster🦞🍝 Ingredients Fresh Pasta - 1 cup 00 flour - 7 egg yolks or 3 whole eggs - Olive oil - Chives Lobster Cream - 2 lobsters - 2 shallots - Garlic - 1 large carrot - 1 tbsp tomato paste - 1 cup Cognac (optional) - 500 ml heavy cream - Tarragon - Thyme - 1 bay leaf - Cherry tomatoes - Butter - Chilli Instructions Lobster Cream 1. Boil the lobster tails for 4 minutes and the claws for 5 minutes. Transfer immediately to ice water to stop the cooking. 2. Crack the shells and gently remove the meat. Set aside. 3. Heat a drizzle of olive oil in a pan. Add the carrots, shallots, garlic, and lobster shells. Cook until softened. 4. Deglaze with Cognac and let the alcohol cook off. 5. Add the heavy cream, tarragon, thyme, and bay leaf. Simmer gently for 1 hour. 6. Strain through a fine sieve and set the lobster cream aside. Fresh Pasta 1. Place the flour on a work surface and make a well in the centre. Add the egg yolks. 2. Gradually incorporate the flour and knead until you have a smooth dough. 3. Wrap tightly and rest for 1 hour. 4. Cut the dough in half and roll each piece into a thin sheet. 5. Cut into tagliolini using a pasta machine or by hand. Assembly 1. Heat a drizzle of olive oil in a pan. Add the chopped shallots, garlic, chilli, and tarragon. 2. Add the tomato paste and cook for 1–2 minutes. 3. Add the cherry tomatoes and cook until softened. 4. Pour in the lobster cream and gently simmer. 5. Cook the pasta in salted boiling water for 2–3 minutes. 6. Add the pasta to the sauce with 2 tbsp of pasta water. Toss until well coated.
786K
7.89K
80
2w ago
papabwoi
Feeding me pasta and lobster🦞🍝 Ingredients Fresh Pasta - 1 cup 00 flour - 7 egg yolks or 3 whole eggs - Olive oil - Chives Lobster Cream - 2 lobsters - 2 shallots - Garlic - 1 large carrot - 1 tbsp tomato paste - 1 cup Cognac (optional) - 500 ml heavy cream - Tarragon - Thyme - 1 bay leaf - Cherry tomatoes - Butter - Chilli Instructions Lobster Cream 1. Boil the lobster tails for 4 minutes and the claws for 5 minutes. Transfer immediately to ice water to stop the cooking. 2. Crack the shells and gently remove the meat. Set aside. 3. Heat a drizzle of olive oil in a pan. Add the carrots, shallots, garlic, and lobster shells. Cook until softened. 4. Deglaze with Cognac and let the alcohol cook off. 5. Add the heavy cream, tarragon, thyme, and bay leaf. Simmer gently for 1 hour. 6. Strain through a fine sieve and set the lobster cream aside. Fresh Pasta 1. Place the flour on a work surface and make a well in the centre. Add the egg yolks. 2. Gradually incorporate the flour and knead until you have a smooth dough. 3. Wrap tightly and rest for 1 hour. 4. Cut the dough in half and roll each piece into a thin sheet. 5. Cut into tagliolini using a pasta machine or by hand. Assembly 1. Heat a drizzle of olive oil in a pan. Add the chopped shallots, garlic, chilli, and tarragon. 2. Add the tomato paste and cook for 1–2 minutes. 3. Add the cherry tomatoes and cook until softened. 4. Pour in the lobster cream and gently simmer. 5. Cook the pasta in salted boiling water for 2–3 minutes. 6. Add the pasta to the sauce with 2 tbsp of pasta water. Toss until well coated.
Oh no not a steak frites recipe 😫 Should she forgive him? Ingredients French Fries: - Russet potatoes - Frying oil - Salt Bernaise Sauce: - 3 egg yolks - 1 tbsp chopped shallot - 3 tbsp white wine vinegar - 1 tbsp chopped fresh tarragon - 1 cup of clarified butter - Salt and black pepper - Lemon juice to taste - 1 TBSP hot water Steak: - Striploin (use whatever steak you like) - High smoke point oil - 2 TBSP of butter - Salt and pepper - Rosemary and thyme - Garlic - Shallots Instructions French Fries: - Cut the russet potatoes into strips. - Simmer in salted water for about 10 minutes, or until just starting to fall apart. Drain and chill in the freezer. - Fry at 300°F (150°C) for 5 minutes, then chill again. - Fry at 355°F (180°C) for about 3 minutes, or until golden brown and crispy. - Season with salt. Béarnaise Sauce: - Reduce the white wine vinegar with the chopped shallots and a sprig of tarragon until reduced by half. - In a bain-marie, whisk the egg yolks with 1 tbsp of the vinegar reduction until thickened. - Remove from the heat and slowly whisk in the clarified butter until emulsified. - Stir in the chopped tarragon and lemon juice. Season with salt and pepper. - If needed, whisk in 1 tbsp of hot water to thin the sauce. Steak: - Dry-brine the steak with salt and refrigerate uncovered for at least 4 hours, preferably overnight. - Sear in a pan over medium-high heat with a high-smoke-point oil until the internal temperature reaches 130–135°F (54–57°C) for medium-rare. - Rest for 10 minutes before slicing.
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1mo ago
papabwoi
Oh no not a steak frites recipe 😫 Should she forgive him? Ingredients French Fries: - Russet potatoes - Frying oil - Salt Bernaise Sauce: - 3 egg yolks - 1 tbsp chopped shallot - 3 tbsp white wine vinegar - 1 tbsp chopped fresh tarragon - 1 cup of clarified butter - Salt and black pepper - Lemon juice to taste - 1 TBSP hot water Steak: - Striploin (use whatever steak you like) - High smoke point oil - 2 TBSP of butter - Salt and pepper - Rosemary and thyme - Garlic - Shallots Instructions French Fries: - Cut the russet potatoes into strips. - Simmer in salted water for about 10 minutes, or until just starting to fall apart. Drain and chill in the freezer. - Fry at 300°F (150°C) for 5 minutes, then chill again. - Fry at 355°F (180°C) for about 3 minutes, or until golden brown and crispy. - Season with salt. Béarnaise Sauce: - Reduce the white wine vinegar with the chopped shallots and a sprig of tarragon until reduced by half. - In a bain-marie, whisk the egg yolks with 1 tbsp of the vinegar reduction until thickened. - Remove from the heat and slowly whisk in the clarified butter until emulsified. - Stir in the chopped tarragon and lemon juice. Season with salt and pepper. - If needed, whisk in 1 tbsp of hot water to thin the sauce. Steak: - Dry-brine the steak with salt and refrigerate uncovered for at least 4 hours, preferably overnight. - Sear in a pan over medium-high heat with a high-smoke-point oil until the internal temperature reaches 130–135°F (54–57°C) for medium-rare. - Rest for 10 minutes before slicing.
Oh no not a Beef Wellington recipe 😩 Ingredients Beef: - Center-cut beef tenderloin 900g - Salt - Frying oil (I used beef fat) - Dijon Mustard - Prosciutto Mushroom Duxelle: - Cremini mushrooms 600g - Salt - Shallots 150g - Garlic 3 cloves - Herbs: oregano, thyme, rosemary - Madeira 1/3cup (can substitute with beef stock) Spinach Crepes: - Spinach 1 cup packed - 2 eggs - Milk 1/2 cup - Melted butter 1 TBSP - Salt 1 tsp - AP flour 1/2 cup Assembly: - Puff pastry 2 sheets - Egg wash (2 eggs + 1 TBSP milk) - Thyme Wine Sauce: - Red wine 500ml - Beef stock 500ml - Butter 1.5 TBSP Instructions Beef: - Season the meat with salt and cook it in the oven at 200F for 65 minutes until the internal temperature is 122F. - Shallow fry the meat at 375F for 15 seconds on each side before brushing with dijon mustard. Mushroom Duxelle: - Cook chopped mushrooms on low heat with salt, chopped shallots, chopped garlic, butter and herbs for about 1 hour before deglazing with madeira. Spinach Crepes: - Blanch spinach in boiling water for 15 seconds before cooling in ice water and patting dry. - Blend the spinach with eggs, milk, melted butter, AP flour and salt. Let the batter rest for 30 minutes and strain. - Cook the batter on a pan with butter. Assembly: - Lay prosciutto on the crepes before spreading a bed of mushroom duxelle. - Use saran wrap to tighly roll the meat inside of the crepes into a cylinder and refrigerate for at least 1 hour. - Cover the wrapped meat with puff pastry and completely freeze the beef wellington. - Bake at 450F for 35 minutes until the puff pastry is golden and then at 150F for another 45 minutes until the center of the wellington is at 110F. Wine Sauce: - Reduce red with beef stock until it halves and emulsify with butter at the end.
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6mo ago
papabwoi
Oh no not a Beef Wellington recipe 😩 Ingredients Beef: - Center-cut beef tenderloin 900g - Salt - Frying oil (I used beef fat) - Dijon Mustard - Prosciutto Mushroom Duxelle: - Cremini mushrooms 600g - Salt - Shallots 150g - Garlic 3 cloves - Herbs: oregano, thyme, rosemary - Madeira 1/3cup (can substitute with beef stock) Spinach Crepes: - Spinach 1 cup packed - 2 eggs - Milk 1/2 cup - Melted butter 1 TBSP - Salt 1 tsp - AP flour 1/2 cup Assembly: - Puff pastry 2 sheets - Egg wash (2 eggs + 1 TBSP milk) - Thyme Wine Sauce: - Red wine 500ml - Beef stock 500ml - Butter 1.5 TBSP Instructions Beef: - Season the meat with salt and cook it in the oven at 200F for 65 minutes until the internal temperature is 122F. - Shallow fry the meat at 375F for 15 seconds on each side before brushing with dijon mustard. Mushroom Duxelle: - Cook chopped mushrooms on low heat with salt, chopped shallots, chopped garlic, butter and herbs for about 1 hour before deglazing with madeira. Spinach Crepes: - Blanch spinach in boiling water for 15 seconds before cooling in ice water and patting dry. - Blend the spinach with eggs, milk, melted butter, AP flour and salt. Let the batter rest for 30 minutes and strain. - Cook the batter on a pan with butter. Assembly: - Lay prosciutto on the crepes before spreading a bed of mushroom duxelle. - Use saran wrap to tighly roll the meat inside of the crepes into a cylinder and refrigerate for at least 1 hour. - Cover the wrapped meat with puff pastry and completely freeze the beef wellington. - Bake at 450F for 35 minutes until the puff pastry is golden and then at 150F for another 45 minutes until the center of the wellington is at 110F. Wine Sauce: - Reduce red with beef stock until it halves and emulsify with butter at the end.
Whipped up brunch for the girlies 👭 Link in bio to get the Chilli Crisp near you! @leekumkeecanada #CookWithLKK #LKKPartner #ad #leekumkeecanada
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8mo ago
papabwoi
Whipped up brunch for the girlies 👭 Link in bio to get the Chilli Crisp near you! @leekumkeecanada #CookWithLKK #LKKPartner #ad #leekumkeecanada
Spicy Risotto Alla Vodka made with @betterthanbouillon :) This is my go to summer weeknight dinner and it can be yours too! Ingredients Risotto: 1½ cups Arborio or Carnaroli rice 5 cups of Better Than Bouillon Roasted Chicken stock. Use 1 tsp of paste per 2 cups of hot water (you can reduce this or increase the ratio depending on how salty you like your Risotto). 2 tbsp olive oil 2 tbsp unsalted butter 1 small shallot, finely diced 2 cloves garlic, minced ½ tsp red pepper flakes Gochujang 2 tbsp tomato paste ½ cup vodka (you can skip this) ½ cup heavy cream ½ cup freshly grated Parmesan Salt and freshly ground black pepper To Finish: 1 large burrata Fresh basil leaves Extra grated Parmesan Freshly cracked black pepper Good olive oil for drizzling #EverythingIsBetter #BetterThanBouillonPartner
484K
7.64K
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1mo ago
papabwoi
Spicy Risotto Alla Vodka made with @betterthanbouillon :) This is my go to summer weeknight dinner and it can be yours too! Ingredients Risotto: 1½ cups Arborio or Carnaroli rice 5 cups of Better Than Bouillon Roasted Chicken stock. Use 1 tsp of paste per 2 cups of hot water (you can reduce this or increase the ratio depending on how salty you like your Risotto). 2 tbsp olive oil 2 tbsp unsalted butter 1 small shallot, finely diced 2 cloves garlic, minced ½ tsp red pepper flakes Gochujang 2 tbsp tomato paste ½ cup vodka (you can skip this) ½ cup heavy cream ½ cup freshly grated Parmesan Salt and freshly ground black pepper To Finish: 1 large burrata Fresh basil leaves Extra grated Parmesan Freshly cracked black pepper Good olive oil for drizzling #EverythingIsBetter #BetterThanBouillonPartner

Danny Huynh (@papabwoi) Instagram Stats & Analytics

Danny Huynh (@papabwoi) has 418K Instagram followers with a 4.61% engagement rate over the past 12 months. Across 33.0 posts, Danny Huynh received 3.86M total likes and 83.9M impressions, averaging 117K likes per post. This page tracks Danny Huynh's performance metrics, top content, and engagement trends — updated daily.

Danny Huynh (@papabwoi) Instagram Analytics FAQ

How many Instagram followers does Danny Huynh have?+
Danny Huynh (@papabwoi) has 418K Instagram followers as of August 2026.
What is Danny Huynh's Instagram engagement rate?+
Danny Huynh's Instagram engagement rate is 4.61% over the last 12 months, based on 33.0 posts.
How many likes does Danny Huynh get on Instagram?+
Danny Huynh received 3.86M total likes across 33.0 posts in the last 12 months, averaging 117K likes per post.
How many Instagram impressions does Danny Huynh get?+
Danny Huynh's Instagram content generated 83.9M total impressions over the last 12 months.