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Play video 'Broccoli mac and cheese✨ . ▪️12 oz. Medium Shell Pasta▪️4 Tbsp Butter▪️1/4 Cup Flour▪️4 Cups Skim Milk▪️2+1/2 tsp Kosher Salt▪️1 tsp Black Pepper▪️1 Dash Nutmeg▪️1 Dash Cayenne Pepper (optional)▪️1/2 tsp Garlic Powder▪️1/2 tsp Paprika▪️1 lb. Frozen Broccoli Florets, thawed and roughly chopped▪️2 Cups Sharp Cheddar Cheese▪️Parmesan Cheese, for serving (optional)▪️Toasted Panko Breadcrumbs, for serving (optional)▪️ . 🌱Vegan Modification: Sub in olive oil for butter, oat milk for milk, and plant based cheese for cheese . 1️⃣ Bring a pot of generously salted water to a boil and then boil pasta until very al dente (1-2 mins less than package directions because it will finish cooking in the sauce); reserve 1 cup of pasta water just in case it's needed 2️⃣ In a pot over medium high heat, melt the butter and then add the flour; cook the flour whisking constantly for 1 minute and then start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more 3️⃣ Once all of the milk is added, continue whisking until the white sauce starts to bubble and has thickened slightly, then add the kosher salt (2+1/2 tsp), pepper, nutmeg, cayenne, garlic powder, and paprika 4️⃣ Stir in the broccoli and pasta and cook for 2-3 more mins until pasta is desired tenderness (if your sauce looks thick you can add a little pasta water but I didn't need to) 5️⃣ Stir in the cheddar cheese, turn off the heat, and enjoy! Option to top with Parmesan cheese or toasted panko breadcrumbs . ⏲20 minute total prep + cook time . Recipe serves 4 people''
27.9M
4.35%
Broccoli mac and cheese✨ . ▪️12 oz. Medium Shell Pasta▪️4 Tbsp Butter▪️1/4 Cup Flour▪️4 Cups Skim Milk▪️2+1/2 tsp Kosher Salt▪️1 tsp Black Pepper▪️1 Dash Nutmeg▪️1 Dash Cayenne Pepper (optional)▪️1/2 tsp Garlic Powder▪️1/2 tsp Paprika▪️1 lb. Frozen Broccoli Florets, thawed and roughly chopped▪️2 Cups Sharp Cheddar Cheese▪️Parmesan Cheese, for serving (optional)▪️Toasted Panko Breadcrumbs, for serving (optional)▪️ . 🌱Vegan Modification: Sub in olive oil for butter, oat milk for milk, and plant based cheese for cheese . 1️⃣ Bring a pot of generously salted water to a boil and then boil pasta until very al dente (1-2 mins less than package directions because it will finish cooking in the sauce); reserve 1 cup of pasta water just in case it's needed 2️⃣ In a pot over medium high heat, melt the butter and then add the flour; cook the flour whisking constantly for 1 minute and then start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more 3️⃣ Once all of the milk is added, continue whisking until the white sauce starts to bubble and has thickened slightly, then add the kosher salt (2+1/2 tsp), pepper, nutmeg, cayenne, garlic powder, and paprika 4️⃣ Stir in the broccoli and pasta and cook for 2-3 more mins until pasta is desired tenderness (if your sauce looks thick you can add a little pasta water but I didn't need to) 5️⃣ Stir in the cheddar cheese, turn off the heat, and enjoy! Option to top with Parmesan cheese or toasted panko breadcrumbs . ⏲20 minute total prep + cook time . Recipe serves 4 people
3 months ago
Play video 'Benihana fried rice✨ . ▪️2 Cups Jasmine Rice, uncooked▪️2 tsp Olive Oil▪️4 Eggs▪️2 Chicken Thighs or 1 Chicken Breast, diced small▪️4 Tbsp Soy Sauce, divided▪️2 Cloves Garlic, minced▪️1 Carrot, diced small▪️1/2 Yellow Onion, diced small▪️3 Scallions, sliced▪️1/4 Cup Butter, divided▪️1/2 tsp Kosher Salt▪️1 tsp Black Pepper▪️2 Tbsp Sesame Seeds▪️ . 🌱Vegan Modification: Sub in mushrooms for chicken and sesame oil for butter . 1️⃣ Cook rice according to package directions and let cool (if you can, cook the rice the day before and refrigerate overnight) 2️⃣ In a large wok or pan over medium high heat, scramble eggs in 1 tsp oil with salt and pepper and remove from the pan and set aside 3️⃣ Add 1 tsp more oil and then stir fry the chicken with a sprinkle of salt and pepper and 1 Tbsp soy sauce until almost cooked through (~2 min) 4️⃣ Add the garlic, carrot, and onion, as well as 2 Tbsp butter and stir fry until onions are translucent (2-3 mins) 5️⃣ Add the scallions and stir fry for 1 min then add the rice, salt, pepper, 3 Tbsp soy sauce, and sesame seeds; stir fry until all ingredients are evenly distributed 6️⃣ Create a well in the middle of the rice and place 2 Tbsp butter in the well; let it melt and let the rice fry undisturbed for ~2 mins so that it crisps up in the butter 7️⃣ Add the egg back in and stir until evenly distributed, breaking it up into small pieces with your spatula; turn off the heat and enjoy! . ⏲ 15 minute prep time + 40 minute cook time . Recipe serves 6 people''
21.8M
4.34%
Benihana fried rice✨ . ▪️2 Cups Jasmine Rice, uncooked▪️2 tsp Olive Oil▪️4 Eggs▪️2 Chicken Thighs or 1 Chicken Breast, diced small▪️4 Tbsp Soy Sauce, divided▪️2 Cloves Garlic, minced▪️1 Carrot, diced small▪️1/2 Yellow Onion, diced small▪️3 Scallions, sliced▪️1/4 Cup Butter, divided▪️1/2 tsp Kosher Salt▪️1 tsp Black Pepper▪️2 Tbsp Sesame Seeds▪️ . 🌱Vegan Modification: Sub in mushrooms for chicken and sesame oil for butter . 1️⃣ Cook rice according to package directions and let cool (if you can, cook the rice the day before and refrigerate overnight) 2️⃣ In a large wok or pan over medium high heat, scramble eggs in 1 tsp oil with salt and pepper and remove from the pan and set aside 3️⃣ Add 1 tsp more oil and then stir fry the chicken with a sprinkle of salt and pepper and 1 Tbsp soy sauce until almost cooked through (~2 min) 4️⃣ Add the garlic, carrot, and onion, as well as 2 Tbsp butter and stir fry until onions are translucent (2-3 mins) 5️⃣ Add the scallions and stir fry for 1 min then add the rice, salt, pepper, 3 Tbsp soy sauce, and sesame seeds; stir fry until all ingredients are evenly distributed 6️⃣ Create a well in the middle of the rice and place 2 Tbsp butter in the well; let it melt and let the rice fry undisturbed for ~2 mins so that it crisps up in the butter 7️⃣ Add the egg back in and stir until evenly distributed, breaking it up into small pieces with your spatula; turn off the heat and enjoy! . ⏲ 15 minute prep time + 40 minute cook time . Recipe serves 6 people
3 months ago
Play video '#ad 🤍 @chobani’s naturally caffeinated, premium cold brew coffee gives me the energy I want throughout the day 🤍 #chobani #asmr #ad''
21.2M
2.89%
#ad 🤍 @chobani’s naturally caffeinated, premium cold brew coffee gives me the energy I want throughout the day 🤍 #chobani #asmr #ad
2 years ago
Play video '#PromotionWithColumbusBrand SAVE this post & make a @columbusmeats CHARCUTERIE SKELETON for Halloween. Full instructions ⬇️    You can’t have a charcuterie skeleton without salami… Here I used @columbusmeats Italian Dry Salame to appropriately create the “innards” of the skeleton and their Charcuterie Tasting Board to fill out the spread with complementary cheese & charcuterie pairings so your guests can have the perfect bite!      INGREDIENTS  * 13 oz brie  * 2 oz blueberry jam  * 4 yogurt covered pretzels  * string cheese * 16 oz young manchego, sliced evenly lengthwise & height wise into triangles * 12 oz @columbusmeats Italian Dry Salame  * @columbusmeats Charcuterie Tasting Board (I used the Calabrese Salame, Castelvetrano olives & chocolate covered cranberries from here) * 10 oz mild cheddar, cubed  * 30 oz dark purple grapes  * 8 dried orange slices     INSTRUCTIONS  1. Place brie in the freezer for 15-20 minutes to allow for easier cutting.  2. For the brie skull, cut wedges out of the sides of the bottom third of the cheese (to make a mushroom-like shape), then carefully slice the brie in half.  3. Using the top half of the brie, use a paring knife to cut out a rectangle for the mouth, a triangle for the nose and circles for both eyes. NOTE: suggest using a small round cookie cutter for the eyes.  4. Use one slice of the manchego to create 5 small square “teeth” to be placed in the mouth after step 5.  5. Dollop blueberry jam on bottom half of brie, then cover with the top half of the brie.  6. Place the manchego teeth in the mouth.  7. Once the skull is assembled, trim and perfect any edges of the skull before placing at the top of your board. NOTE: I took some of the sides off to make it narrower.   8. Place the yogurt covered pretzels under the brie skull to create a neck, then place string cheese directly under that.  9. On each side of the string cheese, layer manchego slices (alternating triangles) into a crescent shape to create the ribcage.  10. Fold the @columbusmeats Italian Dry Salame into quarters and line inside of the “manchego ribcage.”  INSTRUCTIONS CONTINUED IN COMMENTS ⬇️ #AintTooProudToCheese #charcuterieboard #halloweenfood''
20.3M
1.59%
#PromotionWithColumbusBrand SAVE this post & make a @columbusmeats CHARCUTERIE SKELETON for Halloween. Full instructions ⬇️    You can’t have a charcuterie skeleton without salami… Here I used @columbusmeats Italian Dry Salame to appropriately create the “innards” of the skeleton and their Charcuterie Tasting Board to fill out the spread with complementary cheese & charcuterie pairings so your guests can have the perfect bite!      INGREDIENTS  * 13 oz brie  * 2 oz blueberry jam  * 4 yogurt covered pretzels  * string cheese * 16 oz young manchego, sliced evenly lengthwise & height wise into triangles * 12 oz @columbusmeats Italian Dry Salame  * @columbusmeats Charcuterie Tasting Board (I used the Calabrese Salame, Castelvetrano olives & chocolate covered cranberries from here) * 10 oz mild cheddar, cubed  * 30 oz dark purple grapes  * 8 dried orange slices     INSTRUCTIONS  1. Place brie in the freezer for 15-20 minutes to allow for easier cutting.  2. For the brie skull, cut wedges out of the sides of the bottom third of the cheese (to make a mushroom-like shape), then carefully slice the brie in half.  3. Using the top half of the brie, use a paring knife to cut out a rectangle for the mouth, a triangle for the nose and circles for both eyes. NOTE: suggest using a small round cookie cutter for the eyes.  4. Use one slice of the manchego to create 5 small square “teeth” to be placed in the mouth after step 5.  5. Dollop blueberry jam on bottom half of brie, then cover with the top half of the brie.  6. Place the manchego teeth in the mouth.  7. Once the skull is assembled, trim and perfect any edges of the skull before placing at the top of your board. NOTE: I took some of the sides off to make it narrower.   8. Place the yogurt covered pretzels under the brie skull to create a neck, then place string cheese directly under that.  9. On each side of the string cheese, layer manchego slices (alternating triangles) into a crescent shape to create the ribcage.  10. Fold the @columbusmeats Italian Dry Salame into quarters and line inside of the “manchego ribcage.”  INSTRUCTIONS CONTINUED IN COMMENTS ⬇️ #AintTooProudToCheese #charcuterieboard #halloweenfood
2 months ago