Iram Mansoor(@iramsfoodstory) 인스타그램 상세 프로필 분석: 팔로워 3,637,192, 참여율 4.31%

Chicken Alfredo Garlic Bread Ingredients For the chicken 1 lb boneless skinless chicken breast, halved lengthwise and pounded to an even thickness Salt to taste 1 tbsp smoked paprika powder 1 tbsp garlic powder 1 tsp black pepper 1 tsp onion powder 2 tbsp clarified butter or oil for cooking For the Alfredo sauce: 2 tbsp fresh garlic , finely minced 2 tbsp butter 1 cup unsweetened heavy whipping cream Salt to taste 1 tsp black pepper 1/2 cup freshly grated Parmesan cheese For the garlic butter compound: 1/2 cup unsalted butter, softened 1 tbsp fresh garlic, finely minced 1 tbsp fresh parsley, finely chopped To assemble; 1 loaf of Italian bread 1 cup mozzarella cheese Method: Pre heat oven to 350 F. Pat dry the chicken Season the chicken with salt, pepper, paprika, garlic powder, onion powder on both sides. In a pan heat clarified butter or oil on medium heat. Once the butter is melted add seasoned chicken and cook for 4-5 min per side or until the internal temperature reaches 165 F. Remove chicken from the pan slice it and set aside. In another pan add butter on medium low heat, once butter is melted add garlic and sauté until fragrant. Add heavy whipping cream . Bring the mixture to boil , gradually add Parmesan cheese. Season with salt to taste and black pepper. Cook on medium low heat until sauce thickens Make garlic butter compound by mixing softened butter, garlic and parsley in a bowl add some salt and mix well to combine. Cut the loaf in half lengthwise and spread 2-3 tbsp garlic butter compound on it. Add the Alfredo sauce. Add mozzarella cheese and top it with slices chicken . Lastly add more Alfredo sauce on top and some parsley. Place on a baking sheet and bake for 20-25 min or until the bread is crispy and the cheese is melted and golden. Serve warm either with leftover Alfredo sauce and enjoy. #recipe #garlicbread #chickenalfredo

Magnolia bakery famous banana pudding 🍌 Ingredients 1 (14-ounce) can sweetened condensed milk 1 1/2 cups ice-cold water 1 (3.4-ounce) package instant vanilla pudding mix 3 cups heavy whipping cream 1 box vanilla wafers (Nilla Wafers are traditional) 4–5 ripe bananas, sliced Method: In a large bowl, whisk together the sweetened condensed milk and cold water until smooth. Add the instant pudding mix and whisk for about 2 minutes until thickened slightly. Cover and refrigerate for 3–4 hours (or overnight) so the pudding fully sets. In another bowl, whip the heavy cream to stiff peaks.Gently fold the whipped cream into the chilled pudding mixture until combined. In a trifle bowl, a 9x13 dish, or glass cups, layer vanilla pudding mix, wafers, sliced bananas, and then another layer of pudding mixture. Repeat layers until all ingredients are used, finishing with pudding on top. Garnish with more wafers on top. Chill at least 4 hours before serving for the best texture. #bananapudding #recipe #magnoliabakery

Crispy chicken sandwich 🍔 Ingredients For the chicken 1 chicken breast, halved lengthwise and pounded Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp smoked paprika powder 1 tsp onion powder For the egg batter: 1 egg 1/3 cup water For the dry batter: 1 cup all purpose flour Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tsp smoked paprika powder For the breadcrumbs: 2 cup panko bread crumbs 1 tbsp dried parsley For the sauce : 1/2 cup mayonnaise 1 tsp Dijon mustard 2 tbsp hot sauce ( less or more adjust to taste) 1/2 tsp black pepper 1 tbsp garlic powder 1 tsp smoked paprika powder Salt to taste To assemble 4 mini loafs of bread 4 tbsp butter ( for toasting the bread ) 4 slices American cheese 2 tomatoes, thinly sliced 1/2 cup pickles 1 cup lettuce diced Method: In a bowl add salt , pepper, smoked paprika powder, garlic powder, onion powder. Mix well. Pat dry the chicken, sprinkle the spice blend on both sides of the chicken. In a bowl combine all purpose flour, salt , pepper, garlic powder, onion powder and smoked paprika powder. Mix well In a separate bowl crack an egg add water, whisk until well combined. In another bowl add panko bread crumbs and dried parsley . Mix well. Coat the seasoned chicken in dry batter then in egg batter , repeat again with dry and wet batter. Lastly coat the chicken with bread crumbs. Heat oil in a pan until it reaches 350 F, fry the chicken for 3-5 minutes flipping sides in between or until the internal temperature of the chicken reaches 165 F Make the sauce by mixing mayonnaise, hot sauce, Dijon mustard salt, pepper, paprika, garlic powder in a bowl. Apply butter on bread and toast until golden. Spread the sauce on top. Add crispy chicken fillet on top. Top it with cheese slices.Add tomatoes, pickles, lettuce on top. Add more sauce on the top bun and close. Serve warm and enjoy. #recipe #crispychicken #sandwich

Sheet pan chicken kebab wrap Ingredients For the kebabs: 2 lb boneless skinless chicken thighs, minced Salt to taste 1 yellow onion, very finely chopped and excess moisture squeezed out 1 red bell pepper, very finely chopped and excess moisture squeezed out 2 tbsp parsley, freshly chopped 1 tbsp fresh garlic, finely minced 1 tbsp smoked paprika powder 1 tsp garlic powder 1 tsp red chili flakes (adjust to taste) 1/2 tsp black pepper powder 1 tsp ground cumin 1/2 tsp ground coriander For the salad 1 cup yellow onion, diced 1 cup tomatoes , seeded and diced 1 red bell pepper, seeded and diced 1 cup cucumber, diced 1/2 red onion, sliced 1 tbsp fresh parsley, chopped Squeeze of one lemon juice 1-2 tbsp pomegranate molasses Salt to taste 2 tbsp extra virgin olive oil 1 tsp sumac For the garlic yogurt sauce. 1/2 cup mayonnaise 2 tbsp sour cream 2 tbsp greek yogurt Salt to taste 1 tbsp smoked paprika powder 1/2 tsp black pepper powder 2 tsp garlic powder Squeeze of lemon juice To assemble: 6 Lavash bread Method: Preheat oven to 425°F. Grease a sheet pan with oil. In a mixing bowl, combine minced chicken thighs, onion, red bell pepper, parsley, garlic, smoked paprika, garlic powder, red chili flakes, black pepper, cumin, coriander, and salt. Mix until evenly combined. Transfer the mixture to the sheet pan and press into an even layer, 1/2 inch thick, divided into kebabs. Drizzle with additional butter (2-3 tbsp). Bake on the bottom rack for 10-12 minutes. Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden. In a large bowl, combine yellow onion, tomatoes, red bell pepper, cucumber, and sliced red onion. Add parsley Drizzle with lemon juice, pomegranate molasses, and olive oil. Sprinkle with sumac and salt.mix. In another bowl, whisk together mayonnaise, sour cream, Greek yogurt, garlic powder, smoked paprika, black pepper, lemon juice, and salt until smooth. Spread garlic yogurt sauce over each lavash. Top with sliced chicken kebab and fresh salad. Roll tightly, and warm it on a skillet for 2-3 min until golden and crispy. #recipe #chickenkebab #sheetpandinner

Brown butter brookies Ingredients For the cookie layer: 1/2 cup (113g) unsalted butter melted and cooled 1/2 cup (110g) light brown sugar 1/3 cup (67g) granulated sugar 1 large egg, room temp 1 tbsp vanilla bean paste 1 1/4 (150g) cup all purpose flour 1/2 tsp baking soda 1 cup (170g) semisweet chocolate chips For the brownie layer: 1/2 cup (50g) natural cocoa powder 1/3 cup (57g) semi sweet chocolate chip, chopped 3 tbsp (42g) olive oil 1 cup (227g) unsalted butter, browned Pinch of salt 1 tbsp vanilla bean paste 1/2 cup (110g) light brown sugar 1 3/4 cup (210g) powdered sugar 3/4 cup (128g) semi sweet chocolate chips 3 eggs, room temp 1/2 cup (60g) all purpose flour Method: Preheat oven to 350 F. Line an 8*8 inch pan with parchment paper. Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined. Prepare the brownie layer: Step 1: Prepare browned butter mixture: Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until it turns golden brown and smell nutty. Transfer to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate. mix until smooth. Step 2 In a separate bowl whisk eggs and light brown sugar for 5-6 minutes until dissolved. Add powdered sugar. Mix for 1-2 minutes until combined. Add cooled browned butter mixture, mix until smooth. Add flour and chocolate chips; mix until well combined. Note: Dissolving sugar in eggs ensures a crackly top. Layer the cookie and brownie batters in the prepared pan. Bake for 50-55 minutes or until the edges are golden and center is a little fudgy. Let cool for 6-8 hours before cutting. #brookies #recipe #baking

Crispy chipotle chicken wrap 🌯 Ingredients For the chipotle marinade: 4 oz chipotle peppers in adobo sauce 5 cloves fresh garlic 2 tsp oil For the chicken: 2 lb boneless chicken breast/thighs, cut into small pieces 2-3 tbsp chipotle marinade* recipe above ( adjust to taste ) Salt to taste 1/2 tsp black pepper 1 tsp smoked paprika powder 1 tsp cumin powder 2-3 tbsp oil, for cooking 1 tbsp lime juice 1/2 tsp oregano For the creamy chipotle sauce: 3 tbsp mayonnaise 3 tbsp sour cream or Greek yogurt Salt to taste 1/2 tsp black pepper 1 tsp smoked paprika powder 2-3 tbsp chipotle marinade ( adjust to taste ) 1 tsp garlic powder 1 tsp lime juice 1 tsp honey To assemble: 6 large tortilla wraps 1 cup mixed cheese, optional 1 cup lettuce, shredded 1 cup tomatoes, seeded & diced 1 red onion, diced Method: Prepare the chipotle marinade by blending chipotle peppers in adobo sauce, garlic in a blender until a paste forms. In a bowl, add the chicken and mix well with 2 to 3 tablespoons of the prepared chipotle marinade. Season with salt, pepper, smoked paprika powder, cumin powder, oregano squeeze lime juice. Let it marinate for at least 1-2 hours. Make the chipotle sauce by mixing mayonnaise, sour cream, chipotle marinade, salt, pepper,smoked paprika powder, garlic powder,honey and lime juice in a bowl. Mix well until creamy and smooth. In a pan, heat oil over medium heat. Once the oil is hot, add the chicken and cook for 8 to 10 minutes, flipping the sides in between, until cooked through. Lay a tortilla wrap flat on a flat surface. Spread 1 to 2 tablespoons of the chipotle sauce evenly over the tortilla. Add lettuce, followed by the cooked chicken, tomatoes, onions, cheese ( if using) , and some more sauce. Wrap the tortilla tightly and warm it on both sides for 2 to 3 minutes on a skillet or panini press until crispy. Serve warm. #recipe #chipotlechicken #cooking

Chocolate chip banana bread 🍌 Ingredients 3 ripe (330g) bananas, peeled and mashed 8 tbsp (113g) unsalted butter, melted 1 egg, room temp 1/3 cup(67g) granulated sugar 1/2 cup (100g) brown sugar 1 tbsp vanilla bean paste 1/3 cup (80g) sour cream or greek yogurt 1 1/2 (190g) cup all purpose flour 1 tsp baking soda Pinch of salt 1 cup (170g) semi sweet chocolate chips Method: Preheat the oven to 350 F. Line a 9*5 loaf pan with parchment paper. Make wet batter In a large mixing bowl, add mashed banana, melted butter, granulated sugar and brown sugar, mix for 1-2 min until well combined. Mix until a paste forms. Crack in the egg and whisk until well combined. Add in sour cream and vanilla bean paste, mix for 1-2 min until everything is well combined. Make dry batter: In a separate bowl combine all purpose flour, salt and baking soda. Gradually add dry ingredients to the wet batter, add in chocolate chips. Mix until just combined. Do not over mix the batter at this point. Pour the batter into the prepared loaf pan , top with more chocolate chips if desired. Bake the banana bread for 55 - 65 minutes or until the toothpick inserted comes out clean. Let cool completely before cutting and serve. #bananabread #recipe

Creamy tuscan chicken rigatoni 🍝 Ingredients For the chicken: 1 lb boneless chicken breast, pounded to even thickness Salt to taste 1 tsp black pepper 1 tbsp dijon mustard 1 tsp red chili flakes 1 tsp garlic powder 1 tsp onion powder 1 tsp Italian seasoning 1 tsp lemon juice 1 tsp smoked paprika powder 2 tbsp oil + more for cooking For the pasta: 8 oz rigatoni, boiled until al dente, reserve 1 cup pasta water 1 tbsp butter 1/2 yellow onion, finely chopped 4-5 cloves garlic, minced 1/2 cup mushrooms, sliced 1/2 cup cherry tomatoes, halved 1 tbsp all purpose flour 1 cup chicken broth 1 cup spinach 1/4 cup sun diced tomatoes 3/4 cup Parmesan cheese, freshly grated Salt and pepper to taste Squeeze of lemon juice 1 tsp dried basil 1 tsp red chili flakes , less or more adjust to taste 1 cup unsweetened heavy whipping cream 1 tbsp chives, chopped Method Marinate the chicken with salt, black pepper, Dijon mustard, red chili flakes, garlic powder, onion powder, Italian seasoning, lemon juice, smoked paprika, and oil for at least 30 minutes. Cook the rigatoni in salted boiling water until al dente. Reserve 1 cup pasta water, then drain and set aside. Heat oil in a skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden and fully cooked. Remove, rest, and slice. In the same skillet, melt butter and sauté onions for 2–3 minutes. Add garlic and cook until fragrant. Stir in mushrooms, cherry tomatoes, and sun-dried tomatoes; cook until softened. Add flour and cook for 1 minute. Slowly whisk in chicken broth and simmer for 2 minutes. Lower the heat and stir in heavy cream, dried basil, red chili flakes, salt, and pepper. Mix in Parmesan cheese until smooth, then add spinach and cook until wilted. Add the rigatoni and toss to coat, adding reserved pasta water as needed for a silky sauce. Top with sliced chicken, chopped chives, lemon juice, and extra Parmesan before serving. #pasta #tuscanchicken #recipe

Nashville style hot chicken sandwich 🍔 Ingredients For the chicken: 2 lb chicken breast, pounded to even thickness 2 cups buttermilk 1/3 cup pickle juice 1/4 cup hot sauce Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp white pepper 1 tsp MSG 1 tbsp onion powder 1 tbsp smoked paprika powder Oil for frying For the dry batter: 2 cups all purpose flour 1/3 cup corn starch Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp white pepper 1 tsp MSG 1 tbsp smoked paprika powder For the ranch dressing: 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup butter milk Salt and pepper to taste 1 tbsp dilll 1 tbsp parsley 1 tbsp garlic powder 1 clove garlic, minced 1–2 tsp pickle juice For the Nashville hot oil 1 tsp smoked paprika powder 2–3 tbsp cayenne pepper 1 tsp chili powder 1 tbsp garlic powder 1 cup hot frying oil 1 tbsp Brown Sugar 1 tsp Black pepper 1/2 tsp Kosher Salt For the creamy lettuce: 1 cup lettuce 1/4 cup thinly sliced cabbage 2-3 tbsp ranch dressing To assemble: 6 brioche buns 1/2 cup pickles Butter for toasting buns Method: Combine buttermilk, pickle juice, hot sauce, salt, black/white pepper, garlic powder, onion powder, smoked paprika, and MSG. Add chicken, coat well, and marinate 4 hours or overnight. Flour mixture: Mix flour, cornstarch, salt, black/white pepper, garlic powder, onion powder, smoked paprika, and MSG. Ranch dressing: Whisk mayo, sour cream, buttermilk, dill, parsley, garlic, pickle juice, salt, and pepper for ranch; chill. Remove the chicken from the marinade and coat in the flour mixture. Dip back into the marinade, then coat again for a double dredge. Let rest for 10 minutes before frying. Fry at 350°F for 5–7 min per side until golden and 165°F internal. Nashville hot oil: Mix smoked paprika, cayenne, chili powder, garlic powder, brown sugar, black pepper, and salt. Stir in hot frying oil and brush over chicken. Toss lettuce + cabbage with ranch. Toast buns, assemble with pickles, and serve warm. #recipe #nashvillehotchicken #crispychicken #sandwich

Crispy Chipotle Chicken Tacos 🌮 Servings: 15-20 mini tacos Ingredients For the Chicken: 2 lb boneless chicken thighs/ breast, cut into cubes 3 tbsp chipotle peppers in adobo sauce, (blended into a paste) 2 tbsp fresh lime juice Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder Oil for cooking For the Chipotle Sauce: 3 tbsp mayonnaise 2 tbsp sour cream 1-2 tablespoons of Chipotle peppers in adobo sauce, (blended into a paste) 1-2 tbsp lime juice 2-3 tbsp water to loosen the sauce For the Salsa: 1 large red onion, diced 2 tomatoes, diced 2 tbsp lime juice 1 tbsp fresh cilantro , chopped 1 jalapeno, diced (remove seeds) For Assembling: 15-20 mini tacos 2 cups mozzarella cheese Method: In a bowl, add chipotle paste, lime juice, salt, black pepper, garlic powder, onion powder. Mix well. Add the cubed chicken to the marinade. Toss until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor). Dice the onion, tomatoes, and jalapeño. Chop the cilantro 
Set everything aside for later use. Heat oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed).
Cook for 5–6 minutes per side, until: Nicely browned and crispy on the outside and Fully cooked on the inside. Remove from heat and set aside. In a bowl, whisk together Mayonnaise, Sour cream, Chipotle paste, lime juice, Water (add gradually until desired consistency is reached) In a bowl, combine Diced red onion, Tomatoes, Lime juice, Chopped parsley, Jalapeño. Mix well and adjust salt if needed. Preheat a large skillet over medium heat. Add some oil. Place a mini flour tortilla in the skillet and sprinkle a small amount of Mozzarella cheese on half of the tortilla. Add a few pieces of the cooked chipotle chicken on top of the cheese. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted. Flip and cook for an additional 2 minutes. Repeat with the remaining tortillas. Assemble the tacos by spreading a dollop of Chipotle sauce on each taco, then topping with salsa. Serve and enjoy! #recip

Garlic parmesan cheese balls Ingredients   4 large Yukon gold potatoes 4 tbsp corn starch Salt to taste 1 tbsp garlic powder  1 tsp black pepper powder  1 tsp dried parsley  1/2 cup freshly grated Parmesan cheese  Oil for frying  8oz Mozzarella Cheese Block, cut into small squares 1/4 cup Parmesan cheese (for garnish)   For the dry batter: 1 cup all-purpose flour  1 tbsp corn starch  Salt to taste 1/2 tsp black pepper  1 tsp garlic powder    For the egg wash mixture: 2 eggs 3 tbsp water   For the breadcrumbs: 1 cup panko breadcrumbs  1 tsp parsley, dried   Method:   Peel and cut the potatoes into 2-inch cubes. Boil them in salted water until fork-tender.   In a mixing bowl, mash the potatoes. Add corn starch, salt, pepper, garlic powder, dried parsley, and Parmesan cheese. Mix thoroughly until it starts to form a dough.   Take some potato filling, flatten it, and add a square of mozzarella cheese. Close it to form a ball shape. Repeat this process with the remaining potato filling to form balls and set them aside.   In a separate bowl, make the dry batter. Add all-purpose flour, flour, cornstarch, salt, black pepper, and garlic powder. Mix well and set aside.   In another bowl, make the egg wash by whisking together eggs and water.   In a third bowl, combine panko breadcrumbs and parsley.   Dip each potato ball in the dry batter, then in the egg wash, and finally in the panko breadcrumb mixture, coating them evenly.   Heat the oil to 350°F. Fry the potato balls in batches for 2 to 3 minutes, or until they are golden brown and crispy.   Sprinkle some more Parmesan cheese on top before serving and enjoy. #recipe #cheeseballs

Crispy chicken shawarma 🌯 Ingredients For the chicken: 2 lb boneless chicken thighs, cut into pieces 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 1/2 tsp coriander powder 1/2 tsp turmeric powder 1 tsp onion powder 1 tablespoon lemon juice 2 tbsp toom garlic dip 1 tsp red pepper paste 1 tbsp tomato paste 2 tbsp oil ( for marinating ) + more for cooking the chicken 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 To assemble 6 thin pita bread 1 cup tomato, seeded and diced French fries 8oz Toom garlic dip Method: Marinade the chicken: In a bowl, combine chicken with salt, black pepper, red chili powder, smoked, paprika, garlic powder, cumin, coriander, turmeric, onion powder. Add lemon juice, toom garlic dip, red pepper paste, tomato paste, oil. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight. For the glaze : Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside. For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside. Heat oil In skillet over medium high heat. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred. Assemble the Shawarma: Take the pita wrap. Spread toom garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes.
Roll the pita tightly into a wrap. Toast it in a skillet for 1–2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy. Serve warm with more toom garlic sauce and fries. #recipe #shawarma #chickenshawama