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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
25.2M
2.01M
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
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
18.8M
1.38M
2.54K
7mo 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
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
15.0M
995K
1.41K
3w 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
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
14.1M
1.53M
3.18K
2mo 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
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
13.8M
982K
1.51K
9mo 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
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
12.9M
879K
1.46K
2mo 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
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
12.3M
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
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
12.0M
824K
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
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
12.0M
797K
973
9mo 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
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
9.63M
826K
985
12mo 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
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
8.92M
821K
1.24K
1mo 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
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
8.66M
1.06M
2.76K
2mo 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
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
8.25M
789K
1.10K
1mo 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
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
5.87M
418K
840
8mo 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
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
5.84M
453K
887
9mo 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
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
5.26M
453K
763
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
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
5.02M
390K
562
3mo 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
Creamy garlic parmesan chicken pasta Ingredients For the chicken: 1 lb boneless chicken breast. (Pound the chicken slightly for even cooking) Salt to taste 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper 2 tbsp oil ( for marinade ) 2 tbsp clarified butter/ghee 1 tbsp butter For the sauce: 1 small yellow onion, finely chopped 1 tbsp fresh garlic, minced 2 tbsp all purpose flour 1 1/2 cup chicken broth or 1 cube chicken bouillon + 1 1/2 cup water 1 1/2 cup unsweetened heavy whipping cream Salt to taste 1 tbsp smoked paprika powder 1 tsp red chili flakes 1/2 tsp black pepper 1 tsp garlic powder 1 tbsp dried parsley 1 tbsp Italian seasoning 1/2 cup Parmesan cheese, freshly grated To assemble 10 oz pasta of choice, boiled according to package instructions Method: Season the chicken with salt, pepper, garlic powder, smoked paprika powder. Drizzle oil and mix to coat evenly. Let it marinate for at least one hour. Heat a pan on medium heat add clarified butter, once the butter is hot. Add the chicken and cook for 8 to 10 minutes flipping sides in between or until the chicken is cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan , slice and sat aside . In the same pan add butter once the butter is melted. Add onions sauté for one minute until translucent. Add the garlic and sauté until fragrant for about 30 seconds. Then add the seasoning, salt, pepper, garlic powder, smoked pepper powder, red chili flakes and Italian seasoning. Mix everything together and add the flour. Stir in the flour and cook for one minute. Gradually add the chicken broth and mix until the sauce thickens. Cook on medium heat for 2-4 minutes. Stir in the heavy whipping cream and whisk until the sauce thickens further. Add the freshly grated Parmesan cheese and parsley, mixing well. Add in pasta and top it with sliced chicken. Mix everything together and chop it with more Parmesan cheese if desired. Enjoy! #pasta #Recipe #garlicparmesan
4.89M
97.4K
449
12mo ago
iramsfoodstory
Creamy garlic parmesan chicken pasta Ingredients For the chicken: 1 lb boneless chicken breast. (Pound the chicken slightly for even cooking) Salt to taste 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper 2 tbsp oil ( for marinade ) 2 tbsp clarified butter/ghee 1 tbsp butter For the sauce: 1 small yellow onion, finely chopped 1 tbsp fresh garlic, minced 2 tbsp all purpose flour 1 1/2 cup chicken broth or 1 cube chicken bouillon + 1 1/2 cup water 1 1/2 cup unsweetened heavy whipping cream Salt to taste 1 tbsp smoked paprika powder 1 tsp red chili flakes 1/2 tsp black pepper 1 tsp garlic powder 1 tbsp dried parsley 1 tbsp Italian seasoning 1/2 cup Parmesan cheese, freshly grated To assemble 10 oz pasta of choice, boiled according to package instructions Method: Season the chicken with salt, pepper, garlic powder, smoked paprika powder. Drizzle oil and mix to coat evenly. Let it marinate for at least one hour. Heat a pan on medium heat add clarified butter, once the butter is hot. Add the chicken and cook for 8 to 10 minutes flipping sides in between or until the chicken is cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan , slice and sat aside . In the same pan add butter once the butter is melted. Add onions sauté for one minute until translucent. Add the garlic and sauté until fragrant for about 30 seconds. Then add the seasoning, salt, pepper, garlic powder, smoked pepper powder, red chili flakes and Italian seasoning. Mix everything together and add the flour. Stir in the flour and cook for one minute. Gradually add the chicken broth and mix until the sauce thickens. Cook on medium heat for 2-4 minutes. Stir in the heavy whipping cream and whisk until the sauce thickens further. Add the freshly grated Parmesan cheese and parsley, mixing well. Add in pasta and top it with sliced chicken. Mix everything together and chop it with more Parmesan cheese if desired. Enjoy! #pasta #Recipe #garlicparmesan
Crispy chipotle beef tacos with chipotle lime crema Ingredients For the taco seasoning: 1 tbsp red chili powder 2 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked red paprika powder 1 tsp dried oregano 1 tsp black pepper powder 1 tbsp ground cumin 1 tbsp salt For the beef: 2 lb ground beef (80 % lean , 20 % fat ) 1 tbsp taco seasoning ( less or more, adjust to taste ) 1 onion, diced Salt to taste 1 tbsp clarified butter or oil 2 tbsp tomato paste 1-2 tbsp chipotle pepper in adobo sauce, roughly chopped ( adjust to taste) 1/2 cup warm water 1 tbsp minced garlic For the chipotle lime crema: 1/3 cup sour cream 1/3 cup mayonnaise 1/3 cup butter milk or water 1-2 juice of lime 1 tbsp taco seasoning ( less or more adjust to taste) 2 tsp chipotle peppers in adobo sauce 1 tbsp dried parsley To assemble: 12-15 mini flour tortillas Oil for lightly frying tortillas 1 cup shredded mozzarella cheese Method: Make taco seasoning: In a bowl combine salt , pepper, paprika, garlic powder, onion powder, cumin, chili powder and oregano. Mix to combine. In a pan heat clarified butter add onion , sauté for a minute or until fragrant. Add minced beef. Cook on medium heat until it changes color, add fresh garlic mix to combine. Season with taco seasoning add tomato paste and chipotle peppers. Mix and sauté for 2-3 min. Taste and add more salt if needed Add warm water and cook for 8-10 min or until the beef is fully cooked and the water has evaporated. Make chipotle lime sauce: In a bowl add mayonnaise, sour cream, butter milk, chopped chipotle peppers add taco seasoning , lime juice and dried parsley. Mix until creamy and smooth. In a pan heat oil on medium heat , place tortilla , add shredded cheese, top it with beef one side. Close the tortilla by flipping half side. Cook until crispy and golden serve warm with salsa and chipotle lime crema sauce. #Recipe #beeftaco #tacos
4.76M
485K
858
1mo ago
iramsfoodstory
Crispy chipotle beef tacos with chipotle lime crema Ingredients For the taco seasoning: 1 tbsp red chili powder 2 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked red paprika powder 1 tsp dried oregano 1 tsp black pepper powder 1 tbsp ground cumin 1 tbsp salt For the beef: 2 lb ground beef (80 % lean , 20 % fat ) 1 tbsp taco seasoning ( less or more, adjust to taste ) 1 onion, diced Salt to taste 1 tbsp clarified butter or oil 2 tbsp tomato paste 1-2 tbsp chipotle pepper in adobo sauce, roughly chopped ( adjust to taste) 1/2 cup warm water 1 tbsp minced garlic For the chipotle lime crema: 1/3 cup sour cream 1/3 cup mayonnaise 1/3 cup butter milk or water 1-2 juice of lime 1 tbsp taco seasoning ( less or more adjust to taste) 2 tsp chipotle peppers in adobo sauce 1 tbsp dried parsley To assemble: 12-15 mini flour tortillas Oil for lightly frying tortillas 1 cup shredded mozzarella cheese Method: Make taco seasoning: In a bowl combine salt , pepper, paprika, garlic powder, onion powder, cumin, chili powder and oregano. Mix to combine. In a pan heat clarified butter add onion , sauté for a minute or until fragrant. Add minced beef. Cook on medium heat until it changes color, add fresh garlic mix to combine. Season with taco seasoning add tomato paste and chipotle peppers. Mix and sauté for 2-3 min. Taste and add more salt if needed Add warm water and cook for 8-10 min or until the beef is fully cooked and the water has evaporated. Make chipotle lime sauce: In a bowl add mayonnaise, sour cream, butter milk, chopped chipotle peppers add taco seasoning , lime juice and dried parsley. Mix until creamy and smooth. In a pan heat oil on medium heat , place tortilla , add shredded cheese, top it with beef one side. Close the tortilla by flipping half side. Cook until crispy and golden serve warm with salsa and chipotle lime crema sauce. #Recipe #beeftaco #tacos
Game day snacks don’t have to be boring 🏈 These Crispy Beef Cones are stuffed with spiced beef and finished with creamy, melty @Tillamook Whole Milk Mozzarella #TillamookPartner Ingredients For the beef mixture: 1 lb. ground beef, 80% lean 20% fat 1 small yellow onion, finely chopped 1 tbsp fresh garlic, minced 4 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tsp garlic powder 1 tsp smoked paprika powder 1/2 tsp red chili powder 1 tsp red chili flakes 1 cup water 1 cup mixed bell peppers, diced 1-2 Serrano peppers 2 tbsp oil To assemble: 8 medium tortillas, halved 8oz Tillamook Farmstyle Mozzarella Shredded Cheese 1 tsp dried parsley for garnish Cooking spray Toothpicks Instructions: In a pan, heat oil on medium heat. Once the oil is hot, add chopped onions and garlic. Sauté for 1 to 2 minutes until the onions become translucent. Then, add and sauté the beef for 2 to 3 minutes until it changes color. Add salt, pepper powder, red chili powder, garlic powder, and red chili flakes. Mix well and cook for 1 to 2 minutes until the spices are well combined. Add the tomato paste and stir until it’s fully incorporated. Then, add the water. Cover the pan and stir occasionally until the mixture thickens. This should take about 10 to 12 minutes. Once the water has mostly evaporated and the beef is cooked, add the bell peppers and Serrano peppers cook for 3 to 4 minutes. Remove the pan from heat and set it aside. Preheat the oven to 400°F and line a baking sheet with parchment paper. Shape each tortilla half into a cone and secure the seam with a toothpick. Lightly spray the outside of each cone with cooking spray. Place cones seam-side down on the baking sheet. Bake empty cones for 8-10 min until golden and crisp. Fill each cone with the beef filling and cheese. Stand each filled cone upright in a loaf pan, bake the cones for 8 to 10 minutes or until the cheese is melted and bubbly. Garnish with parsley and serve warm. #beefcones #crispycones#Recipe
4.72M
377K
587
9mo ago
iramsfoodstory
Game day snacks don’t have to be boring 🏈 These Crispy Beef Cones are stuffed with spiced beef and finished with creamy, melty @Tillamook Whole Milk Mozzarella #TillamookPartner Ingredients For the beef mixture: 1 lb. ground beef, 80% lean 20% fat 1 small yellow onion, finely chopped 1 tbsp fresh garlic, minced 4 tbsp tomato paste Salt to taste 1 tsp black pepper 1 tsp garlic powder 1 tsp smoked paprika powder 1/2 tsp red chili powder 1 tsp red chili flakes 1 cup water 1 cup mixed bell peppers, diced 1-2 Serrano peppers 2 tbsp oil To assemble: 8 medium tortillas, halved 8oz Tillamook Farmstyle Mozzarella Shredded Cheese 1 tsp dried parsley for garnish Cooking spray Toothpicks Instructions: In a pan, heat oil on medium heat. Once the oil is hot, add chopped onions and garlic. Sauté for 1 to 2 minutes until the onions become translucent. Then, add and sauté the beef for 2 to 3 minutes until it changes color. Add salt, pepper powder, red chili powder, garlic powder, and red chili flakes. Mix well and cook for 1 to 2 minutes until the spices are well combined. Add the tomato paste and stir until it’s fully incorporated. Then, add the water. Cover the pan and stir occasionally until the mixture thickens. This should take about 10 to 12 minutes. Once the water has mostly evaporated and the beef is cooked, add the bell peppers and Serrano peppers cook for 3 to 4 minutes. Remove the pan from heat and set it aside. Preheat the oven to 400°F and line a baking sheet with parchment paper. Shape each tortilla half into a cone and secure the seam with a toothpick. Lightly spray the outside of each cone with cooking spray. Place cones seam-side down on the baking sheet. Bake empty cones for 8-10 min until golden and crisp. Fill each cone with the beef filling and cheese. Stand each filled cone upright in a loaf pan, bake the cones for 8 to 10 minutes or until the cheese is melted and bubbly. Garnish with parsley and serve warm. #beefcones #crispycones#Recipe

iramsfoodstory (@iramsfoodstory) TikTok Stats & Analytics

iramsfoodstory (@iramsfoodstory) has 1.23M TikTok followers with a 8.63% engagement rate over the past 12 months. Across 136 videos, iramsfoodstory received 28.5M total likes and 331M views, averaging 210K 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 1.23M TikTok followers as of October 2026.
What is iramsfoodstory's TikTok engagement rate?+
iramsfoodstory's TikTok engagement rate is 8.63% over the last 12 months, based on 136 videos.
How many likes does iramsfoodstory get on TikTok?+
iramsfoodstory received 28.5M total likes across 136 videos in the last 12 months, averaging 210K likes per video.
How many TikTok views does iramsfoodstory get?+
iramsfoodstory's TikTok content generated 331M 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.