Iram Mansoor(@iramsfoodstory) 인스타그램 상세 프로필 분석: 팔로워 3,778,487, 참여율 1.83%

Ingredients: 1 bread loaf 3/4 cup mozzarella cheese For the garlic butter: 1/2 cup softened butter 1 bulb of roasted garlic 1 tbsp finely chopped parsley Salt and pepper to taste For the chicken: 1 lb boneless chicken breast 1 tbsp garlic powder 1 tsp smoked paprika powder 1 tsp red chili powder Salt and pepper to taste 2 tbsp oil + more for cooking For the Alfredo sauce: 1 cup unsweetened heavy whipping cream 1/2 cup Parmesan cheese 1/2 cup cream cheese Salt and pepper to taste 1 tsp garlic powder Method: Preheat oven to 400°F (200°C). Roast garlic by wrapping a bulb in foil and roasting at 400°F (200°C) for 30-40 minutes. Make the garlic butter by mixing softened butter, roasted garlic, parsley, salt, and pepper in a bowl. Season the chicken with garlic powder, smoked paprika powder, red chili powder, salt, and pepper. Cook for 6 minutes per side in a hot pan or grill. Once cooked, cut into slices. For the Alfredo sauce, whisk together heavy whipping cream and cream cheese in a skillet over medium-low heat. Add Parmesan cheese and stir constantly until smooth. Add garlic powder and season with salt and pepper to taste. Slice the bread loaf in half and spread garlic butter evenly over the open surfaces. Top with Alfredo sauce, followed by mozzarella cheese. Add sliced chicken and drizzle with more Alfredo sauce. Garnish with chopped coriander. Place the bread on a prepared baking dish and bake for 20-25 minutes, or until golden brown and crispy. Serve with additional Alfredo sauce and enjoy! #chickenalfredo #garlicbread #recipe

Crispy Chicken Caesar wrap 🌯 Ingredients   For the chicken:   1 lb boneless chicken breast, halved lengthwise and pounded to even thickness  Salt to taste  1 tbsp garlic powder  1 tsp smoked paprika powder  1 tsp black pepper powder  Chosen foods avocado Oil for frying    For the dry batter:   1 cup all-purpose flour 2 tbsp corn starch  Salt to taste  1 tbsp garlic powder  1 tsp smoked paprika powder  1 tsp black pepper powder    For the egg wash 2 eggs 1/4 cup water   For the panko breadcrumbs   2 cups panko breadcrumbs  1 tbsp dried parsley    For the Caesar sauce:    1 cup mayonnaise  1 tsp Worcestershire 1 tbsp garlic powder  1/2 tsp black pepper  Salt to taste 1 tbsp lemon juice, freshly squeezed  1-2 tbsp extra virgin olive oil    For the Caesar salad:   2 cup lettuce  1/2 cup chosen foods Caesar dressing  1/3 cup freshly grated Parmesan cheese    To assemble: 4 large tortillas      Method   Pat the chicken dry and lay them flat. Sprinkle salt, pepper, smoked paprika powder, and garlic powder evenly on both sides.   In a separate dish, mix all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder.   In another dish, whisk together eggs and water.   In a third dish, combine panko breadcrumbs and parsley.   Coat the chicken in the dry batter, then dip it into the egg wash, and finally coat it with the panko breadcrumbs.   Heat oil to 365°F and fry the chicken cutlets until they are golden brown and crispy, about 4-5 minutes or until the internal temperature reaches 165°F. Slice the chicken and set aside.   In a bowl, combine mayonnaise, Worcestershire sauce, olive oil, lemon juice, salt, pepper, and garlic powder.   In another bowl, make Caesar salad by combining lettuce, Caesar dressing, and Parmesan cheese. Mix to combine.   Assemble the wraps by taking a tortilla, adding the Caesar sauce, Caesar salad and chicken slices. Close the wrap and warm up for a bit. Serve warm and enjoy. #chickencaesar #recipe

Creamy lemon garlic spaghetti 🍝 Ingredients 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. #pasta #recipe

Crispy beef Shawarma 🌯   Ingredients   For the beef: 2 lb beef ( Ribeye) , thinly sliced Salt to taste 1 tsp black pepper 1/2 tsp red chili powder 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp cumin powder 1 tsp onion powder 1/2 tsp coriander powder 1 tbsp lemon juice 1 yellow onion thinly sliced 1 tbsp garlic, freshly minced 1 tbsp pomegranate molasses 2 tbsp oil (for marinating) + more for cooking the beef   For the shawarma glaze: 1/2 cup oil 1 tbsp red pepper paste or tomato paste 1 tbsp sumac Pinch of salt 2 tbsp pomegranate molasses   For the sumac onion: 1 red onion, thinly sliced Squeeze of lemon juice 1 tsp sumac 1 tbsp parsley, freshly chopped Salt to taste 1 tbsp oil For the garlic sauce 1/2 cup mayonnaise 3 tbsp sour cream 1 tbsp garlic powder Salt to taste 1/2 tsp black pepper 1 tbsp lemon juice Splash of water to thin out the sauce   To assemble: 6 thin pita bread 1 cup tomato, seeded and diced French fries       Method:   Marinate the beef: In a bowl, combine the beef with sliced onions, salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, and onion powder. Add the lemon juice, pomegranate molasses, minced garlic, and oil. Mix well until evenly coated. Cover and marinate for at least 2 hours or overnight. Make the glaze: Mix the oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside. Prepare the sumac onions: Toss together the sliced onion, lemon juice, sumac, parsley, salt, and oil. Set aside. Make the garlic sauce: In a bowl, combine the mayonnaise, sour cream, lemon juice, salt, black pepper, garlic powder, and a splash of water. Mix until smooth. Heat oil in a skillet over medium-high heat. Cook the marinated beef in batches for 8–10 minutes until browned, slightly charred, and cooked through. Assemble: Spread garlic sauce on the pita, then add the beef, sumac onions, fries, and diced tomatoes. Roll tightly, toast for 1–2 minutes per side, then brush with the shawarma glaze and cook until golden and crispy. Serve warm with extra garlic sauce and fries.   #recipe #beefshawarma

Bakery-style thick chocolate chip cookies. 🍪 Ingredients 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 1/2 cups semi sweet chocolate chips 1/2 cup milk chocolate chip Method Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of 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 and mix on low speed just until no dry flour remains. Do not overmix. Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough. Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie. For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture). Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft. If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired. Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely. #cookies #thickcookies #recipe

Crinkle Top Fudgy Brownies Ingredients: 1 cup (225g) unsalted butter 1/2 cup (60g) natural cocoa powder 1 tablespoon (15g) vanilla bean paste or vanilla extract 1/2 cup (115g) light brown sugar 1 3/4 cups (350) powdered sugar 1 cup (120g) semi-sweet chocolate chips 1/4 cup (60g) semi-sweet chocolate, chopped 3 large eggs, at room temperature 1/2 cup + 2 tbsp all-purpose flour Pinch of salt 2 tablespoons oil Method: 1. Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch (20x20cm) pan with parchment paper on all sides. Set aside. 2. Place the butter in a saucepan and set over medium-low heat. Once the butter starts to foam, stir and scrape the butter from the bottom and sides of the pan every 10 seconds. After 6-8 minutes, the milk solids will sink to the bottom of the pan and start turning brown. As soon as the butter smells nutty and toasted, and turns a deep golden brown, it’s ready! Immediately transfer it to a heatproof bowl to cool. 3. Add the cocoa powder, oil, vanilla, and chopped chocolate to the cooled browned butter. Mix until the chocolate has melted and the cocoa powder is completely dissolved. 4. In a separate bowl, crack the eggs and add the light brown sugar. Whisk for 5-6 minutes or until the sugar is completely dissolved in the eggs. Note: It’s crucial to dissolve the sugar in the eggs for a crackly top. 5. Once the sugar is completely dissolved, add the powdered sugar and mix for another 1-2 minutes until completely combined. 6. Add the browned butter mixture (once cooled) to the egg mixture. Toss in the flour and chocolate chips. Mix until well combined. 7. Transfer the batter to the prepared 8x8-inch baking dish and bake for 35-40 minutes. When done, the tops will be shiny, and if you test with a toothpick, some crumbs will cling to it. 8. Let the brownies cool in the pan for 1-2 hours before cutting. When it’s time to cut, use a very sharp knife, run hot water onto the knife to warm it up, and use a wet paper towel to clean off the knife between cuts. #brownie #fudgebrownies #fudgybrownies

Crispy Garlic Parmesan Chicken tenders with Creamy Chili Sauce Ingredients: For the Chicken: 2 lb chicken breast, cut into strips Salt to taste 1 tbsp garlic powder 1 tsp black pepper powder Oil for frying For the Dry Batter: 2 cups all-purpose flour Salt to taste 1 tbsp garlic powder 1 tsp black pepper For the Egg Mixture: 3 eggs For the Breadcrumb Coating: 2 cups panko breadcrumbs For Garlic Parmesan Butter: 1/2 cup butter 4-5 cloves fresh garlic, finely chopped 2 tbsp freshly chopped parsley 1 cup Parmesan cheese, freshly grated For the Sauce: 1/2 cup mayonnaise 2 tbsp ketchup 1-2 tbsp chili sauce (adjust to taste) 1/2 tbsp Dijon mustard Salt to taste 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper powder Method: Season the Chicken: Sprinkle salt, garlic powder, and black pepper powder over the chicken strips. Mix well to ensure even coating. Prepare the Dry Batter: In a bowl, mix together flour, salt, garlic powder, and black pepper. Prepare the Egg Mixture: Beat the eggs in a separate bowl. Prepare the Breadcrumb Coating: Place panko breadcrumbs in another bowl. Coat the Chicken: Dip each seasoned chicken strip into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, ensuring an even coat. Fry the Chicken: Heat oil in a deep frying pan over medium-high heat. Fry the coated chicken strips until golden brown and crispy. (for about 5-6 minutes flipping sides in between ) Make Garlic Parmesan Butter: In a pan heat butter once melted add minced garlic. Sauté for 1 min until fragrant. Remove and set aside Prepare the Sauce: In a bowl, combine mayonnaise, ketchup, chili sauce (to taste), Dijon mustard, salt, smoked paprika powder, garlic powder, and black pepper powder. Mix well. Serve:Toss the fried chicken strips with garlic butter. Top it with freshly grated Parmesan cheese and freshly chopped parsley. Serve with creamy chili sauce for dipping. #recipe #tenders #chickentenders

Brown Butter chocolate chip blondies. Ingredients: 1/2 cup (115g) salted butter, melted and cooled 2 tbsp neutral oil (avocado oil works well) 1/2 cup (100g) light brown sugar 1/3 cup (67g) granulated sugar 1 large egg, room temperature 1 tbsp vanilla bean paste 1 1/4 cups (185g) all-purpose flour, spooned and leveled 1/2 tsp baking soda 1 1/2 cups semi-sweet chocolate For garnish: Flaky sea salt Method: Preheat oven to 350°F (175°C). In a medium saucepan over medium heat, melt the butter. Once boiling, swirl the pan or stir constantly until the butter turns a deep amber color (brown butter). In a bowl, whisk together flour, baking soda, and salt. Set aside. In a separate bowl, combine cooled brown butter, oil, brown sugar, and granulated sugar. Whisk 1-2 minutes until a smooth paste forms. Crack in the egg and add vanilla extract. Mix until well combined and the mixture turns into a smooth paste (2-3 minutes). Combine dry ingredients into the wet batter and gently fold until just combined. Add chocolate and mix with a spatula until evenly distributed. Avoid overmixing. Line an 8x8-inch baking pan with parchment paper. Press the batter into the prepared pan. Bake for 25-30 minutes or until lightly golden. Remove from oven and sprinkle with flaky sea salt. Allow to cool completely in the pan before serving. Tips: Ensure the brown butter cools slightly before mixing with other ingredients. Don’t overmix the batter. Keep an eye on the oven to avoid overbaking. #recipe #blondies #chocolatechipcookies

Garlic chicken lavash sandwich 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! #recipe #chickensandwich #chickenwrap

Caramelized onion garlic spaghetti Ingredients 2 tbsp butter 2 tbsp oil 2 medium yellow onion, finely sliced 3 cloves fresh garlic, minced 1 tbsp all purpose flour Salt to taste 1/2 tsp black pepper 1/2 tsp smoked paprika powder 1 tsp garlic powder 1 tsp onion powder 1/2 tsp red chili flakes 1/2 tsp red chili oil 1 tbsp chili oil (adjust to taste) 1 cup heavy whipping cream 1 tsp Worcestershire sauce 1/2 cup chicken stock 1 tbsp freshly chopped parsley Squeeze of lemon juice 1/2 Pasta water ( if needed ) 1/2 cup freshly grated Parmesan cheese 8–10 oz pasta Method: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. In a large skillet or sauté pan, heat the butter and oil over medium-low heat. Add the diced onion and a pinch of salt. Cook slowly for 25–30 minutes, stirring occasionally, until the onions are deeply golden, soft, and caramelized. Add the minced garlic and cook for 30–60 seconds, until fragrant. Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste. Add chili oil. Cook for another 30 seconds until fragrant. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes. Stir in the heavy cream and soy sauce. Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens. Add in the garlic powder, onion powder, smoked paprika powder, red chili flakes and black pepper. Taste and adjust salt Add the cooked spaghetti and toss until evenly coated. If needed, add reserved pasta water a little at a time until the sauce reaches your desired consistency. Stir in the Parmesan cheese until melted and creamy. Add parsley, and lemon juice. Taste and adjust salt as needed. Serve immediately with extra Parmesan, parsley, and a drizzle of chili oil on top. #recipe #caramalizedonions #pasta

Garlic Parmesan hashbrowns Ingredients 5 large russets potatoes, peeled and diced into big chunks Salt taste 1/2 tsp black pepper powder 1 tbsp garlic powder 2 tbsp corn starch 1/4 cup freshly grated Parmesan cheese Oil for frying For the sauce: 1/2 cup mayonnaise 1/4 cup ketchup 1 tbsp Worcestershire sauce 1 tsp garlic powder Salt and pepper to taste 1 tsp dijon mustard Method: Add potatoes to a sauce pan. Partially boil the potatoes in salted water until they are 50% cooked. Once boiled, remove the water and let the potatoes sit in the same saucepan for 10 minutes until all the water evaporates. Shred the potatoes with the grater. Add the shredded potatoes to a mixing bowl, seasoned with salt, pepper, and garlic powder. Add corn starch. Finally, add in the freshly grated Parmesan cheese and mix until everything is combined. Grease your hands with oil and form thin oval shapes. Lay them flat on a sheet lined with parchment paper and freeze them for 15 to 20 minutes until they’re firm. Once firm, heat the oil to 350°F and deep fry the hashbrowns on medium heat for 4 to 6 minutes in batches 2-3 at a time, flipping them halfway through. Before serving, sprinkle additional Parmesan cheese on top and serve warm. #hashbrowns #garlicparmesan #recipe

Cajun chicken garlic bread 🥖 Ingredients For the chicken 1 lb boneless skinless chicken breast, halved lengthwise and pounded to an even thickness Salt to taste 2 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper 1 tsp onion powder 1 tsp cayenne pepper 1 tsp oregano 1 tsp dried thyme 2 tbsp oil for cooking For the creamy Cajun sauce: 2 tbsp fresh garlic , finely minced 1/4 cup red onion, finely diced 1/3 cup red bell peppers, finely diced 2 tbsp butter 1 cup unsweetened heavy whipping cream Salt to taste 1 tsp black pepper 1 tsp cajun seasoning 1 tsp smoked paprika powder 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp Italian seasoning 1 tsp lemon juice 1/3 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 1 tbsp freshly grated parmesan cheese To assemble: 1 loaf of Italian bread , halved lengthwise 1 cup mozzarella cheese Season the chicken with smoked paprika, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, and salt. Heat oil in a skillet over medium-high heat and cook for 4–5 minutes per side until cooked through. Let rest for 5 minutes, then slice. In the same skillet, melt the butter. Add garlic, red onion, and red bell pepper; sauté until softened. Stir in the heavy cream and season with black pepper, Cajun seasoning, smoked paprika, onion powder, garlic powder, Italian seasoning, and salt. Simmer for 3–5 minutes, then stir in Parmesan cheese until melted. Finish with lemon juice. Mix together the softened butter, garlic, parsley, and Parmesan cheese. Preheat oven to 400°F. Spread the garlic butter over the bread and bake for 5–7 minutes until lightly toasted. Spoon over the Cajun sauce, top with mozzarella cheese and sliced chicken, then finish with more sauce. Bake for 8–10 minutes until the cheese is melted and bubbly. Broil for 1–2 minutes if desired. Garnish with fresh parsley and serve immediately. #recipe #garlicbread #cajunchicken