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25.1M
2.00M
4.29K
11mo ago
iramsfoodstory
Chicken shawarma wrap 🌯 Ingredients For the chicken: 2 lb boneless chicken breast/ thighs, cut into thin slices 1 tbsp fresh garlic, finely minced 2 tbsp mayonnaise 1 tbsp olive oil 1 tbsp smoked paprika powder 1 tsp garlic powder 1 tsp black pepper powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1/2 tsp turmeric powder Salt to taste 1 tbsp fresh lemon juice 3 tbsp clarified butter/oil for cooking For the sumac onions 1 large red onion, thinly sliced and washed 1 tbsp fresh parsley, chopped 1 tbsp sumac 1 tsp lemon juice Salt to taste For the garlic sauce : 1/3 cup mayonnaise 1/3 cup sour cream 3-4 tbsp butter milk ( less or more to adjust the consistency of the sauce ) 2 tbsp ketchup 2 tbsp hot sauce 1 tsp freshly chopped parsley 1 tsp lemon juice 1 tbsp garlic powder 1 tbsp smoked paprika powder Salt to taste 1/2 tsp black pepper To assemble: 6 tortilla wraps 1/2 cup cucumber, chopped 1/2 cup tomatoes, chopped Spiced French fries 1/2 cup pickled cucumbers Method: In a mixing bowl add chicken, season with salt, pepper, garlic powder, smoked paprika powder, turmeric, red chili powder. Add in the mayonnaise, garlic, oil and lemon juice. Mix until well combined. Cover and let it marinate for at-least 1 hour. Prepare the sauce by mixing mayonnaise, sour cream, buttermilk, salt pepper, paprika powder, garlic powder, hot sauce, lemon juice, ketchup in a bowl. Whisk until smooth and creamy. Make the sumac onions by mixing onions, parsley , sumac, salt lemon juice in bowl. In a pan, heat clarified butter over medium heat. Once melted, add the chicken and cook in batches, ensuring not to overcrowd the pan. Cook for about 8-10 minutes, tossing occasionally, until the chicken is fully cooked through. Assemble the wrap by warming the tortilla, then adding sauce, Sumac onions, chicken, tomatoes, cucumber, pickled cucumbers, French fries, and more sauce. Close it and serve one. #chickenwrap #Recipe #shawarma
17.9M
1.35M
2.43K
6mo ago
iramsfoodstory
Bakery style chocolate chip cookies 🍪 Ingredients 3/4 cup (170g) unsalted butter, cold and cubed 3/4 cup (150g) dark brown sugar 1/3 cup (65g) granulated sugar 1 large egg + 1 egg yolk, room temp 2 tsp vanilla bean paste 2 cups (240g) all-purpose flour 1 tsp cornstarch 1 tsp espresso powder 1/2 tsp baking soda 1 tbsp milk powder 1/4 tsp baking powder 3/4 tsp salt 1 cup semi sweet chocolate chips 3/4 milk chocolate chips Flaky sea salt for topping Method : In a bowl add all purpose flour, baking soda, baking powder, milk powder, espresso powder , corn starch and salt. Mix well to combine. In a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar. Mix on medium speed for about 2–3 minutes, until the mixture looks creamy. Add the egg, egg yolk, and vanilla bean paste. Mix until fully combined, scraping down the sides of the bowl as needed. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined—do not overmix. Stir in the semi-sweet and milk chocolate chips until evenly distributed.
Cover and refrigerate the dough for at least 2 hours ( or up to 24 hours for deeper flavor and thicker cookies). Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large portions of dough (about ounce each) and roll loosely into balls. For a bakery look, keep them tall rather than flattened. Bake for 15-16 minutes, or until Edges are set and lightly golden. Centers are still soft and slightly underbaked. Sprinkle flaky sea salt on top immediately after baking. Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. #cookies #cookierecipes #chocolatechip #cookierecipe
16.9M
1.57M
4.46K
11mo ago
iramsfoodstory
S’mores chocolate chip cookies Ingredients 1/2 cup (113g) salted butter, melted 1/3 cup (67g) granulated sugar 1/2 cup (100g) dark brown sugar 1 tbsp (15g) vanilla bean paste 1/2 tsp espresso powder 1 1/4 (156g) cups all purpose flour 1/2 tsp baking soda 1 egg, room temp 1 cup (170g) semi sweet chocolate chips 1/2 cup (85g) mini chocolate rectangles 8 large marshmallows 8 square of graham crackers Method: Preheat the oven to 350 F. Prepare a baking sheet with parchment paper and set aside. In a bowl, add melted butter granulated sugar, and brown sugar. Mix for 2 to 3 minutes until well combined crack in the egg and whisk for 1 to 2 minutes until smooth add in vanilla Bean paste and mixed to combine. In a separate bowl, combine all purpose, flour, baking soda, and espresso powder mixed well to combine. Gradually incorporate the dry ingredients into the wet batter until they are just combined. add the chocolate chips and mix them just to combine , avoid overmixing the batter. In the prepared baking sheet add graham cracker squares top them with the chocolate rectangles . Add marshmallow on top. Finally, scoop out a portion of cookie dough, flatten it slightly, and place it on top of the marshmallow, covering it completely. Place 3-4 cookies on one baking sheet placing them 2-3 inches apart. Bake the cookies for about 12-13 min or until the edges are golden and crispy and center is chewy and soft. Let cool completely for 25-30 min before serving and enjoy. #cookie #cookies #smorescookies #Recipe
13.6M
977K
1.49K
8mo ago
iramsfoodstory
Red velvet chocolate chunk cookies 🍪 Ingredients 2 1/4 cups (285g) all purpose flour 2 tbsp corn starch 2 tbsp natural cocoa powder 1/4 tsp baking soda 1/2 tsp baking powder Pinch of salt 1 cup (225g) cold unsalted butter, and cubed 1 cup (220g) dark brown sugar 3 tbsp (37g) granulated sugar 1 large egg + 1 egg yolk, cold 1 tbsp vanilla bean paste 1 tsp white vinegar 1 tbsp gel red food coloring 1 cup semi sweet chocolate chips, chopped 1/2 cup white chocolate chips, chopped Instructions
In a bowl or stand mixer, beat cubed cold butter on high for about 2 minutes until creamy.
Add brown sugar and granulated sugar. Beat on high for 2–3 minutes until light and fluffy.
Add egg, egg yolk, vanilla bean paste, vinegar, and red food coloring.
Beat on high for 3–4 minutes until smooth and deeply red.
In a separate bowl, whisk together, flour, cocoa powder, cornstarch, baking powder, baking soda, salt
Gradually add dry ingredients to the wet mixture. Mix just until combined.
Fold in chocolate chips and white chocolate chunks.
Scoop 4 oz tall cookie dough balls and place on a baking sheet.
Freeze for at least 2 hours or overnight.
Preheat oven to 350°F (175°C).
Place 3–4 cookies per tray, spacing them about 4 inches apart.
Bake for 16–18 minutes, until edges are set and centers remain soft.
Let cookies cool on the baking sheet for 15 minutes, then transfer to a rack.
They will firm up but stay chewy inside. #redvelvet #cookierecipe #chocolatechip
12.7M
1.39M
2.90K
1mo ago
iramsfoodstory
Sweet chili garlic chicken tenders. Ingredients 1 lb chicken tenders For the wet batter: 1 1/2 cup butter milk 2 tbsp lemon juice 2 tbsp soy sauce 1/4 cup hot sauce Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the dry batter: 2 cups all purpose flour 1/2 cup corn starch 2 tbsp baking powder Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika powder 1 tsp black pepper powder For the sweet chili garlic sauce 1/3 cup honey 2 tbsp ketchup 1 tbsp soy sauce sauce 1 tbsp fresh lemon juice 1/4 cup hot sauce 1 tbsp chili garlic sauce 3 cloves garlic, minced Salt to taste 2 tbsp butter, cold For the ranch dressing 1/2 cup mayonnaise 1/4 cup sour cream 2 tbsp buttermilk 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried parsley 1/4 tsp dried dill 1/4 tsp black pepper 1 tsp lemon juice Salt to taste Method: Marinate chicken with buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well, cover, and refrigerate for at least 30 minutes, or 2–4 hours for the best flavor and tenderness. In a bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt. Remove chicken from the buttermilk mixture and coat well in seasoned flour, pressing the flour onto the chicken. Dip back into the reserved buttermilk marinade, then coat again in flour, pressing and squeezing the flour onto the chicken for a thick, craggy coating. Let rest for 5–10 minutes. Heat oil to 350°F and fry in batches for 4–6 minutes, turning occasionally, until golden and the chicken reaches 165°F. Transfer to a wire rack to keep crispy. For the sauce, add honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic sauce, garlic, and salt to a saucepan. Simmer over medium-low heat for 2–3 minutes until glossy and slightly thickened. Turn heat to low and whisk in the cold butter. Lightly brush the sweet chili garlic glaze over the chicken tenders. For the ranch, whisk everything together and refrigerate for 15–30 minutes. Serve with ranch and enjoy #Recipe #chickentenders
12.3M
2.09M
1.77K
8mo ago
iramsfoodstory
Lemon garlic chicken Alfredo 🍋🧄 Ingredients For the chicken: 1 chicken breast, halved lengthwise into even thickness Salt to taste 1 tsp smoked paprika powder 1 tsp garlic powder 1/2 tsp black pepper powder 1 tbsp oil ( for marinating ) 2 tbsp oil for cooking For the sauce: 1 1/2 tbsp all purpose flour 5 tbsp butter 1 1/2 cup unsweetened heavy whipping cream, room temp Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp Italian seasoning 1 tsp dried parsley 3/4 cup freshly grated Parmesan cheese 1 tbsp lemon zest 2 tsp lemon juice To assemble: 9 oz fettuccine 1 cup pasta water Method: Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder. Add oil and mix well to combine. Let it marinate for 30 minutes. Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water, then drain. In a pan add oil add the marinated chicken and cook for 4–5 minutes per side on medium-high heat, depending on thickness. Remove the chicken in the same pan add butter once the butter is melted. Add the all purpose, flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown). Add in heavy whipping cream. Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley. Simmer gently for 3–4 minutes, stirring, until slightly thickened. Reduce heat to low, then stir in Parmesan cheese until melted and smooth. Add lemon zest and lemon juice. Taste and adjust salt or lemon if needed. Add cooked fettuccine to the sauce. Add ¼ cup at a time, as needed . Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully. Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together. Garnish with extra Parmesan, parsley, or a pinch of black pepper. Optional: a tiny drizzle of olive oil or butter on top for extra gloss #Recipe #chickenalfredo #lemongarlic #pasta
12.0M
823K
2.93K
10mo ago
iramsfoodstory
Holiday edition sugar cookies 🍪 Ingredients 2 cup (240g) all purpose flour 1 tbsp corn starch 1/3 tsp salt 1/2 tsp baking soda 2 tsp vanilla bean paste or vanilla extract 1/4 cup (50g) light brown sugar 3/4 cup (150g) granulated sugar 1 egg + 1 egg yolk , room temp 1/4 cup sprinkles 3/4 cup (170g) unsalted butter, melted 4 tbsp granulated sugar , for rolling Method: In a bowl add butter, granulated sugar and brown sugar. Mix well to combine for 1-2 min. Crack in the egg and add the egg yolk. Whisk for 2-3 min until smooth paste forms. Add in the vanilla bean paste and mix to combine. In a separate bowl add all purpose flour, cornstarch, baking soda, salt. Mix to combine . Gradually add the dry ingredients to the wet batter and mix until just combined. Then, add the sprinkles and mix until they’re evenly distributed. Be careful not to overmix the batter. Scoop 12 cookies onto a piece of parchment paper and roll them in granulated sugar. Freeze them for 30 minutes. Preheat the oven to 350°F. Place 4 cookies onto one baking sheet, spacing them evenly. Bake for 13-14 minutes. Let them cool completely before serving and enjoy. #sugarcookies #recipes #baking
11.9M
796K
967
8mo ago
iramsfoodstory
Baked chicken tacos 🌮 Ingredients For the chicken: 1 lb boneless chicken breast, cut into small pieces Salt to taste 1 tbsp smoked paprika powder 1 tsp garlic powder 1/2 tsp black pepper 1 tsp cajun seasoning 1-2 cloves fresh garlic, minced 1 cup mixed bell pepper, diced 1/2 cup corn, boiled 1 yellow onion, diced 1 jalapeno, chopped and seeded ( optional ) 1 tbsp lemon juice 4 tbsp cream cheese 1/4 cup water 1 tbsp oil + more for cooking For the sauce : 1/2 cup mayonnaise 1/2 cup sour cream 1 tbsp smoked paprika powder 1 tsp garlic powder Salt and pepper to taste 1 tsp cajun seasoning 1 tbsp lime juice 1 tsp hot sauce 1-2 tbsp fresh cilantro, chopped To assemble 1 cup mixed shredded cheese, ( i used mozzarella and cheddar ) 10 mini flour tortillas 2 tbsp oil ( for brushing the tortillas) Instructions: In a bowl, add the chicken pieces, salt, smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tbsp oil. Mix well until the chicken is evenly coated. Heat a pan over medium heat with a little oil. Once hot, add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, Add the minced garlic and cook for 1–2 minutes, until fragrant. Add the diced onion, bell peppers, corn, and jalapeño (if using). Stir and cook for 3–4 minutes, until the vegetables soften slightly and chicken is cooked through. Lower the heat and add the cream cheese, lemon juice, and water. Stir until the cream cheese melts and forms a creamy sauce that coats the chicken and veggies. If the mixture seems too thin, simmer for 1–2 minutes until thickened. Taste and adjust salt if needed. Remove from heat. Preheat the oven to 400°F Lightly brush one side of each tortilla with oil. Flip the tortillas over and spoon the chicken filling onto the un-oiled side. Sprinkle with cheese, then fold or gently press the tortillas closed. Arrange them on a baking sheet and bake for 10–15 minutes, or until the tortillas are crispy and the cheese is melted. #bakedtacos #chickentacos #Recipe
11.8M
805K
1.38K
1mo ago
iramsfoodstory
Kinder bueno cookie 🍪 Ingredients For the cookie dough: 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg + 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 1 cup semi sweet chocolate chips 5–6 Kinder Bueno bars, chopped into small pieces For the filling: 3/4 cup hazelnut chocolate spread Kinder wafer chocolate For topping: Extra Kinder Bueno pieces Method
Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each. Freeze for at least 30–45 minutes, until firm. Make the dough:
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a paddle attachment, beat on medium speed for 2–3 minutes, until combined and creamy-looking. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Don't overmix. Fold in the semi-sweet chocolate chips and chopped Kinder Bueno pieces.
Divide the dough into approximately 10 portions. Flatten each portion slightly, place one frozen hazelnut-spread portion in the center, along with kinder wafer chocolate then fold the dough completely around it. Seal well and roll into a tall, thick ball. For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes Place the cookies on the prepared baking trays, leaving plenty of space between them.. Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft. Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack. #cookies #kinderbueno #Recipe
10.7M
976K
2.01K
12mo ago
iramsfoodstory
Chicken Alfredo Garlic Bread Ingredients For the chicken 1 lb boneless skinless chicken breast, halved lengthwise and pounded to an even thickness Salt to taste 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper 1 tsp onion powder 2 tbsp clarified butter or oil for cooking For the Alfredo sauce: 2 tbsp fresh garlic , finely minced 2 tbsp butter 1 cup unsweetened heavy whipping cream Salt to taste 1 tsp black pepper 1/2 cup freshly grated Parmesan cheese For the garlic butter compound: 1/2 cup unsalted butter, softened 1 tbsp fresh garlic, finely minced 1 tbsp fresh parsley, finely chopped To assemble; 1 loaf of Italian bread 1 cup mozzarella cheese Method: Pre heat oven to 350 F. Pat dry the chicken Season the chicken with salt, pepper, paprika, garlic powder, onion powder on both sides. In a pan heat clarified butter or oil on medium heat. Once the butter is melted add seasoned chicken and cook for 4-5 min per side or until the internal temperature reaches 165 F. Remove chicken from the pan slice it and set aside. In another pan add butter on medium low heat, once butter is melted add garlic and sauté until fragrant. Add heavy whipping cream . Bring the mixture to boil , gradually add Parmesan cheese. Season with salt to taste and black pepper. Cook on medium low heat until sauce thickens Make garlic butter compound by mixing softened butter, garlic and parsley in a bowl add some salt and mix well to combine. Cut the loaf in half lengthwise and spread 2-3 tbsp garlic butter compound on it. Add the Alfredo sauce. Add mozzarella cheese and top it with slices chicken . Lastly add more Alfredo sauce on top and some parsley. Place on a baking sheet and bake for 20-25 min or until the bread is crispy and the cheese is melted and golden. Serve warm either with leftover Alfredo sauce and enjoy. #garlicbread #chickenalfredo #Recipe
9.62M
826K
981
11mo ago
iramsfoodstory
Ingredients: For the Chicken: 2 lb boneless chicken thighs, cut into small pieces Salt to taste 1 tsp smoked paprika 1 tsp chili powder 1 tbsp garlic powder 1 tsp black pepper 2 tbsp freshly minced garlic 3 tbsp oil + more for cooking For the Pico de Gallo: 1 onion, finely chopped and washed 1 tomato, finely diced 2 tbsp chopped cilantro 1 tbsp lemon/lime juice Salt to taste 1/2 tsp black pepper For the Spicy taco Sauce: 1/2 cup mayonnaise 1/2 cup sour cream 2-3 tbsp hot sauce (adjust to taste) 1 tsp smoked paprika Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tbsp lemon juice 2-3 tbsp water (to thin out the sauce) 1 tsp cilantro, freshly chopped To Assemble: 18-20 mini tortacles 1 cup mozzarella cheese Oil for frying Method: Prepare the Chicken: In a bowl, mix together chicken pieces, salt, smoked paprika, chili powder, garlic powder, black pepper. Cook the Chicken: Heat oil in a pan over medium-high heat. Add minced garlic, sauté for 1 min until fragrant. Add chicken,Cook the chicken until it's cooked through and crispy. Set aside. Make Pico de Gallo: In a bowl, combine chopped onion, diced tomato, cilantro, lemon/lime juice, salt, and black pepper. Mix well and refrigerate until ready to use. Prepare Spicy taco Sauce: In a bowl, mix together mayonnaise, sour cream, hot sauce (to taste), smoked paprika, salt, black pepper, garlic powder, and lemon juice. Add water to achieve the desired consistency. Stir in chopped cilantro. Fry Tortillas: Heat oil in a pan over medium heat. Add mozzarella cheese on top Place cooked chicken on fried tortillas. Close the tortillas and tortillas until crispy and golden brown on both side Serve: Enjoy your crispy chicken tacos with pico de gallo and spicy taco sauce! #Recipe #taco #chickentacos
8.74M
687K
943
6d ago
iramsfoodstory
Crispy cheeseburger wraps Ingredients For the beef mixture: 1 lb ground beef ( 80% lean, 20% fat ) 2 tbsp oil 1 yellow onion, finely diced 1 tbsp fresh garlic, minced 1 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tbsp garlic powder 2 tsp smoked paprika powder 1 tsp onion powder 1 large jalapeño, chopped 1 tbsp Worcestershire sauce 1/2 cup water For the cheese burger sauce: 1/2 cup mayonnaise 2 tbsp ketchup 1 tbsp yellow mustard 1/2 tsp Worcestershire sauce 1 1/2 tbsp finely minced dill pickles 1 tbsp pickle juice 1 tsp finely minced onion 1/2 tsp garlic powder 1/4 tsp smoked paprika 1/2 tsp sugar 1/4 tsp black pepper To assemble: 9 medium tortilla wraps 1 1/2 cup Mexican style four cheese 1/2 cup caramelized onions 1/3 cup picked jalapeños, chopped Oil for pan frying Method: Heat 1 tbsp oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Add beef and cook, breaking it up, until browned and fully cooked. Drain excess fat if needed, leaving a little behind. Add tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder. Cook 1–2 minutes. Add Worcestershire sauce jalapeños and water. Simmer uncovered 5–7 minutes, stirring occasionally, until the liquid has completely reduced and the beef is moist but not watery. Taste and adjust salt if needed. Remove from heat and cool slightly. For the sauce, mix mayonnaise, ketchup, mustard, Worcestershire sauce, pickles, pickle juice, onion, garlic powder, smoked paprika, sugar and black pepper until smooth. Refrigerate until ready to use. Lay out the tortillas and spread about 1 tbsp sauce slightly below the center. Add about 1/4 cup beef, 2 tbsp cheese, caramelized onions and pickled jalapeños. Fold the bottom over the filling, fold in the sides and roll tightly. Heat a thin layer of oil in a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crispy. Continue cooking until all sides are crisp and the cheese is melted. Rest 1–2 minutes, slice in half and serve immediately with extra cheeseburger sauce. #Recipe #cheeseburger
8.49M
1.05M
2.74K
1mo ago
iramsfoodstory
Chicken alfredo tacos 🌮 For the chicken 1 lb boneless chicken breast, cut into small pieces Salt to taste 1 tsp black pepper 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp onion powder 1/2 tsp Italian seasoning 2 tbsp lemon juice 2 tbsp oil for marinating + more for cooking For the Alfredo sauce: 2 tbsp butter 1 tbsp all purpose flour 2 cloves fresh garlic, minced 1 cup unsweetened heavy whipping cream Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1/2 cup milk 3/4 cup Parmesan cheese, freshly grated To assemble 15-16 mini tacos 1 cup mozzarella cheese Oil for lightly frying the tacos 1/4 cup parsley, freshly chopped for garnish Method Marinate the chicken with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, lemon juice, and oil for 20–30 minutes. Cook until golden and set aside. In the same pan, melt the butter and sauté the garlic. Whisk in the flour, then add the heavy cream and milk. Season with salt, black pepper, and garlic powder. Simmer until slightly thickened, then stir in the Parmesan until smooth. Add the cooked chicken to half of the sauce and toss to coat. Reserve half for later . Fill each tortilla with mozzarella, the chicken Alfredo mixture, and a little more mozzarella. Fold and pan-fry until golden and crispy on both sides. Garnish with fresh parsley and serve with extra Alfredo sauce for dipping. #Recipe #tacos #alfredochicken
6.96M
310K
1.44K
12mo ago
iramsfoodstory
Ingredients 2 1/4 (285g) cups all purpose flour 1/4 tsp baking soda 1/2 tsp baking powder 1 tbsp corn starch 1 cup (200g) dark brown sugar 3 tbsp (37g) granulated sugar 1 egg + 1 egg yolk, cold 1 cup (225g) unsalted butter, cold 1 tbsp vanilla bean paste 1 cup (250g) semi sweet chocolate chips 1/2 cup (125g) milk chocolate chunks Pinch of salt 1/2 tsp espresso powder coffee Method: In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 min. Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined. Add in the egg and egg yolk along with the with vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated. In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch,instant coffee. Mix to combine. Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage. Scoop 6 ounces tall cookie dough balls on baking sheet. Freeze the dough balls for at least 2 hours or overnight. Pre heat oven to 350 F. Place 3-4 cookies on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie. Bake for 16-18 min or until the edges are golden and crispy and center is chewy and soft. Let cool completely before serving and enjoy. #cookies #Recipe #chocolatechip
6.31M
639K
950
1w ago
iramsfoodstory
Crispy garlic cheese shawarma wrap Ingredients For the chicken: 2 lb boneless chicken breast and thighs mix, cut into small pieces Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp paprika powder 1 tsp sumac powder 1 tsp cumin powder 1-2 tsp red pepper flakes 2 tbsp whole milk yogurt 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1 cup shredded mozzarella cheese 1 tsp parsley Oil for cooking For the salad: 1 red onion, thinly diced 1/2 cup tomato, diced 1 tbsp parsley, finely chopped Salt to taste 1/2 tsp black pepper 1/2 tsp sumac 1 tbsp lemon juice 1 tbsp extra virgin olive oil For the creamy garlic sauce 1/2 cup mayonnaise 1/4 cup sour cream 2 cloves fresh garlic 1 tbsp lemon juice Salt to taste 1/2 tsp black pepper 1/2 tsp honey 1 tbsp paprika powder 1 tsp garlic powder To assemble: 6-7 Thin pita wrap Method: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice. Coat well and marinate for at least 30 minutes, or refrigerate for a few hours. For the salad, mix onion, tomato and parsley. Season with salt, pepper and sumac, then toss with lemon juice and olive oil. For the sauce, mix mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey until smooth. Heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through. Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted. Toss gently and sprinkle with parsley. Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad. Fold tightly and place seam-side down in a lightly oiled skillet over medium heat. Toast both sides until golden, crispy and the cheese is melty. Cut in half and serve with extra garlic sauce. #Recipe #shawarma
6.25M
611K
896
1w ago
iramsfoodstory
Raising Cane’s Style Chicken tenders Ingredients: For the Chicken: 2 lb chicken breast, cut into strips Oil for frying For the Dry Batter: 2 cups all purpose flour 1/3 cups cornstarch 1 tsp baking powder 1 tbsp smoked paprika Salt to taste 1 tbsp garlic powder 1 tbsp onion powder 1 tsp black pepper For the Wet Batter: 2 cups buttermilk 1 tbsp garlic powder 1 tbsp onion powder 1 tsp black pepper Salt to taste 1 tbsp smoked paprika 1/3 cup hot sauce 1/4 cup pickle juice For the Cane’s Sauce: 4 tbsp ketchup 2 tbsp Worcestershire sauce 1 1/2 tsp garlic powder 1 tsp black pepper 1 cup mayonnaise Salt to taste 1 tsp smoked paprika Instructions: Prepare the wet batter by whisking together buttermilk, hot sauce, pickle juice, garlic powder, onion powder, black pepper, salt, and smoked paprika. Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight. Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, onion powder, black pepper, and smoked paprika. Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter. Dip the chicken back into the buttermilk mixture, then coat it a second time in the dry batter, pressing and squeezing the flour mixture onto the chicken to create a craggy, crunchy coating. Place the coated chicken on a wire rack and let it rest for 5–10 minutes before frying. Repeat with the remaining chicken. Deep fry the coated chicken strips in hot oil (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through. Prepare the Cane’s Sauce by whisking together mayonnaise,ketchup,Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika. Serve the crispy chicken tenders with Cane’s Sauce. #Recipe #chickentenders
5.80M
415K
834
7mo ago
iramsfoodstory
Scoop-able cookies 🍪 Ingredients 2 1/4 (285g) cups all purpose flour 1/4 tsp baking soda 1/2 tsp baking powder 1 tbsp corn starch 1 cup (200g) dark brown sugar 3 tbsp (37g) granulated sugar 1 egg + 1 egg yolk, cold 1 cup (225g) unsalted butter, cold 1 tbsp vanilla bean paste 1 cup (250g) semi sweet chocolate chips 6 tbsp nutella Pinch of salt 1/2 tsp espresso powder coffee Method: Line a small plate with parchment paper. Scoop 6 tablespoons of Nutella onto the parchment and freeze until firm. Pre heat oven to 350 F. In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 min. Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined. Add in the egg and egg yolk along with the with vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated. In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch,instant coffee. Mix to combine. Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage. Scoop large dough balls (about 6–7 total). Flatten slightly. Place a frozen Nutella scoop in the center. Wrap dough around it and roll into a tall ball shape. Place cookies several inches apart on baking sheet. Bake for 25-30 min or until the top is golden and crispy and center is chewy and soft. Let cool completely before serving and enjoy. #scoopcookies #Recipe #cookie
5.78M
451K
886
8mo ago
iramsfoodstory
Cheesy beef pockets 🧀 Ingredients 1 lb of ground beef, 80% lean and 20% fat. 1 onion, finely diced 1 tbsp fresh garlic, minced 1 cup bell pepper, chopped 1-2 Serrano pepper, chopped ( optional ) 3 tbsp tomato paste Salt to taste 1 tsp garlic powder 1 tsp smoked paprika powder 1/2 tsp chili powder 1 tsp red chili flakes 1 tsp black pepper 1 tsp cumin powder 3/4 cup water 2 tbsp oil To assemble: 4 large tortillas, cut into half 3 tbsp Butter/garlic butter 1 cup mozzarella cheese 1 cup cheddar cheese Method: In a pan, heat oil on medium heat. Once the oil is hot, add onions and garlic. Sauté them for 1 to 2 minutes until the onions become translucent. Then, add the minced beef and cook it for 3 to 4 minutes until it changes color. Season the mixture with salt, pepper, paprika powder, garlic powder, red chili powder, cumin powder, and red chili flakes. Mix well to combine all the ingredients. Add tomato paste and sauté for 2-3 min. Finally, add water to the pan and cook on medium heat for 8 to 10 minutes, or until the beef is cooked through and the water is almost evaporated. Add the bell peppers and Serrano peppers to the pan and sauté them for 2 to 3 minutes. Then, turn off the heat and set aside. Preheat oven to 400°F. Take the tortilla wraps and cut them in half. Place shredded mozzarella cheese in the center of each half, followed by 2–3 tablespoons of the cooked beef filling. Fold and seal the tortilla to form a triangle, then set it aside. Repeat with the remaining tortillas until all are filled with cheese and beef. Grease a circular baking dish with garlic butter. Arrange the prepared wraps in the dish. Brush the tops with more butter, then sprinkle with mozzarella and cheddar cheese. Bake for 15–20 minutes, or until the cheese is fully melted and bubbly. #cheese #beeftacos #Recipe
5.07M
449K
753
3mo ago
iramsfoodstory
Creamy lemon garlic spaghetti 1 tbsp oil 2 tbsp butter 1/2 cup yellow onion 1 tbsp freshly minced garlic 1 1/2 tbsp all purpose flour 3/4 cup chicken broth 1 1/2 cup unsweetened heavy whipping cream, room temp Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp Italian seasoning 1 tsp parsley 3/4 cup freshly grated Parmesan cheese 1 tbsp lemon zest 2 tsp lemon juice 1 tsp red chili flakes 1 cup reserved pasta water (you may not need the full cup) 9 oz spaghetti 1 cup pasta water Method Bring a pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Before draining, reserve 1 cup of the pasta water. Heat oil and butter in a large skillet over medium heat. Once the butter has melted, add the diced onion and sauté for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for 30–60 seconds until fragrant. Sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste.Gradually pour in the chicken broth while whisking until the mixture is smooth. Let it simmer for 2–3 minutes until it begins to thicken slightly. Reduce the heat to low and slowly stir in the heavy cream. Add the garlic powder, Italian seasoning, black pepper, red pepper flakes, and salt to taste. Simmer for 3–5 minutes, stirring occasionally. Add the freshly grated Parmesan cheese Stir in the lemon zest. Add the lemon juice last. Add the cooked spaghetti to the skillet and toss until every strand is coated in the creamy sauce. Gradually add the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce becomes silky and perfectly coats the pasta. You may not need all of the pasta water. Taste and adjust the seasoning with additional salt, black pepper, Parmesan, or lemon juice if needed. Garnish with freshly chopped parsley, extra grated Parmesan, lemon zest, and freshly cracked black pepper. Serve immediately while hot. #spaghetti #Recipe #lemongarlic
4.98M
389K
566
2mo ago
iramsfoodstory
Crispy chicken lavash wrap Ingredients For the Chicken: 2 lb boneless chicken breasts and thighs, cut into bite-sized pieces Salt, to taste 1 tsp black pepper 1 tbsp smoked paprika 2 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1 tsp dried oregano 2 tbsp lemon juice 2 tbsp olive oil 1 tbsp red pepper paste (or 1 tbsp tomato paste + 1 tsp red chili flakes) 3 cloves garlic, finely minced For the Garlic Sauce: 1/2 cup mayonnaise 1/3 cup sour cream 1 tbsp lemon juice 1 tbsp olive oil 2–3 cloves garlic, finely grated 1 tsp garlic powder 1/2 tsp smoked paprika (optional) 1/2 tsp black pepper Salt, to taste To Assemble: 4 large lavash breads 1 red onion, thinly sliced 1/2 cup tomatoes, seeded and diced 1/2 cup pickled cucumbers, sliced 1 cup shredded lettuce 1 cup French fries Chopped parsley (optional, for garnish) Method: Marinate the chicken with all the seasonings, lemon juice, olive oil, red pepper paste, and garlic for at least 1 hour or overnight. Cook in a hot skillet for 8–10 minutes until golden and cooked through. Meanwhile, whisk together all the garlic sauce ingredients until smooth. Spread garlic sauce over each lavash, then layer with lettuce, chicken, tomatoes, onion, pickles, and fries. Drizzle with more garlic sauce, roll tightly, and toast in a lightly greased skillet for 2–3 minutes per side until golden and crispy. Slice in half and enjoy! #wrap #lavashwrap #chickenwrap
iramsfoodstory (@iramsfoodstory) TikTok Stats & Analytics
iramsfoodstory (@iramsfoodstory) has 1.21M TikTok followers with a 8.53% engagement rate over the past 12 months. Across 135 videos, iramsfoodstory received 28.7M total likes and 337M views, averaging 212K likes per video. This page tracks iramsfoodstory's performance metrics, top content, and engagement trends — updated daily. To benchmark @iramsfoodstory against other accounts, use Socialpruf's TikTok competitor analysis tool.
iramsfoodstory (@iramsfoodstory) TikTok Analytics FAQ
How many TikTok followers does iramsfoodstory have?+
iramsfoodstory (@iramsfoodstory) has 1.21M TikTok followers as of October 2026.
What is iramsfoodstory's TikTok engagement rate?+
iramsfoodstory's TikTok engagement rate is 8.53% over the last 12 months, based on 135 videos.
How many likes does iramsfoodstory get on TikTok?+
iramsfoodstory received 28.7M total likes across 135 videos in the last 12 months, averaging 212K likes per video.
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iramsfoodstory's TikTok content generated 337M total views over the last 12 months.
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Yes. Add @iramsfoodstory to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.