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Rick :

m

2025-02-21 09:52:35

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Låñçé :

first

2025-02-21 10:05:20

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iamcleo :

Early

2025-02-21 09:55:15

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🧚‍♀️San Shai 💗💗💖 :

Amen🙏

2025-02-21 21:13:05

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Lacadmanlucy Aban :

get well soon pop🥰🥰🥰

2025-02-21 11:24:02

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kaparokya :

salamat sa diyos

2025-02-22 08:13:23

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Philip Operio@06 :

😂

2025-02-23 06:42:11

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Philip Operio@06 :

🥰

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❤️🩷❤️Savinah & Czerinah♥️🩷♥️ :

🥰

2025-02-21 11:32:55

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Geo :

lagay in tagalog:🥰 lagay in bisaya: 💀💀

2025-02-21 09:55:47

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Jay 💛 :

get well soon po ☺️

2025-02-21 10:01:25

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Grandpa's Benihana ginger dressing✨ For the Dressing:▪️1/4 Cup Celery, chopped (1 Celery Stalk)▪️1/3 Cup Carrot, peeled and chopped (1 Medium Carrot)▪️1/4 Cup + 1 Tbsp Yellow Onion, chopped▪️1/4 Cup Fresh Ginger Root, chopped▪️1/4 of a Lemon, juice▪️1 Tbsp Tomato Paste▪️3 Tbsp Sugar▪️1 Tbsp Kosher Salt▪️1/4 tsp Pepper▪️1/4 Cup Avocado Oil▪️1/3 Cup Rice Vinegar▪️1 Tbsp + 2 tsp Soy Sauce▪️1/2 Cup Water▪️ For the Salad:▪️Iceberg Lettuce, torn in bite sized pieces▪️Carrot, sliced in matchsticks▪️Cherry Tomatoes, sliced in half▪️ 1️⃣ Place all the ingredients for the dressing into a blender or food processor and blend until smooth. 2️⃣ Place the iceberg lettuce, carrot, and cherry tomatoes in bowls and pour the dressing on top. 3️⃣ Store extra dressing in an airtight container in the fridge for up to 4 days (mix it before using), or freeze it in an ice cube tray for longer shelf life. Enjoy! ⏲20 minute total prep + cook time Recipe makes ~1+1/2 cups of dressing . #recipesoftiktok #maxiskitchen #saladsoftiktok #EasyRecipes #healthyrecipes #benihana #gingerdressing

Grandpa's Benihana ginger dressing✨ For the Dressing:▪️1/4 Cup Celery, chopped (1 Celery Stalk)▪️1/3 Cup Carrot, peeled and chopped (1 Medium Carrot)▪️1/4 Cup + 1 Tbsp Yellow Onion, chopped▪️1/4 Cup Fresh Ginger Root, chopped▪️1/4 of a Lemon, juice▪️1 Tbsp Tomato Paste▪️3 Tbsp Sugar▪️1 Tbsp Kosher Salt▪️1/4 tsp Pepper▪️1/4 Cup Avocado Oil▪️1/3 Cup Rice Vinegar▪️1 Tbsp + 2 tsp Soy Sauce▪️1/2 Cup Water▪️ For the Salad:▪️Iceberg Lettuce, torn in bite sized pieces▪️Carrot, sliced in matchsticks▪️Cherry Tomatoes, sliced in half▪️ 1️⃣ Place all the ingredients for the dressing into a blender or food processor and blend until smooth. 2️⃣ Place the iceberg lettuce, carrot, and cherry tomatoes in bowls and pour the dressing on top. 3️⃣ Store extra dressing in an airtight container in the fridge for up to 4 days (mix it before using), or freeze it in an ice cube tray for longer shelf life. Enjoy! ⏲20 minute total prep + cook time Recipe makes ~1+1/2 cups of dressing . #recipesoftiktok #maxiskitchen #saladsoftiktok #EasyRecipes #healthyrecipes #benihana #gingerdressing

#เธรดความรู้สึก #fyp

#เธรดความรู้สึก #fyp

How to make mashed potatoes like a Michelin Star chef✨ Thank you Chef Thomas Keller for this recipe! ▪️2 lbs. Yukon Gold Potatoes, peeled and chopped in quarters▪️Salt & Pepper▪️6 Tbsp butter, cut into small cubes▪️1/2 Cup Heavy Cream▪️1 Tbsp Fresh Chives, chopped▪️ 🌱Vegan Modification: Sub in plant based butter and unsweetened oat milk 1️⃣ Put the potatoes in a large pot, cover with salted water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes. 2️⃣ In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Season with salt and pepper and stir in the chives. ⏲10 minute prep time + 30 minute cook time Recipe serves 4 people For all recipes delivered to your inbox weekly (w/ printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #recipesoftiktok #maxiskitchen #EasyRecipes #mashedpotato #recipetok #healthyrecipes

How to make mashed potatoes like a Michelin Star chef✨ Thank you Chef Thomas Keller for this recipe! ▪️2 lbs. Yukon Gold Potatoes, peeled and chopped in quarters▪️Salt & Pepper▪️6 Tbsp butter, cut into small cubes▪️1/2 Cup Heavy Cream▪️1 Tbsp Fresh Chives, chopped▪️ 🌱Vegan Modification: Sub in plant based butter and unsweetened oat milk 1️⃣ Put the potatoes in a large pot, cover with salted water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes. 2️⃣ In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Season with salt and pepper and stir in the chives. ⏲10 minute prep time + 30 minute cook time Recipe serves 4 people For all recipes delivered to your inbox weekly (w/ printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #recipesoftiktok #maxiskitchen #EasyRecipes #mashedpotato #recipetok #healthyrecipes

Crispy shrimp & scallion spring rolls✨ ▪️20 Large Shrimp, peeled (with tail on) and deveined (~1 lb.)▪️Salt & Pepper▪️5 Square Spring Roll Wrappers (or egg roll wrappers)▪️2 Scallions, sliced down the middle and in thirds▪️~2 Cups Neutral Oil (avocado, peanut, canola, or vegetable)▪️Butter Lettuce (optional)▪️Sweet Chili Sauce, for serving▪️ 🌱Vegan Modification: Sub in extra firm tofu for shrimp (cut in batons similar size to the shrimp) 1️⃣ Cut 2-3 slits along the inside of each shrimp so that they lie straight. Season both sides with salt and pepper. 2️⃣ Cut the spring roll wraps across both diagonals to create four small triangles. 3️⃣ Pour water in a small bowl. Working one at a time, orient the spring roll triangle with long flat side facing towards you and the pointy side facing away. Using a pastry brush or your finger, moisten the whole right side of the triangle including the tip. 4️⃣Lay the shrimp on the left side of the wrap so the tail is facing towards you, sticking off the edge of the flat side of the triangle. Make sure there is 1/2-inch of room left beyond the shrimp at the point of the triangle. Place a piece of scallion to the shrimp. 5️⃣ Roll the shrimp and scallion in the wrap from left to right, tucking the pointy side of the triangle over the top of the shrimp once you get to the middle, then continue rolling and seal shut. 6️⃣ In a medium heavy bottom pot, heat 2 inches of neutral oil until it reaches 350F (check temp with a meat thermometer). Line a baking sheet with a wire rack (or line a plate with paper towel). 7️⃣ Working in batches, fry the spring rolls until they are golden brown (1-2 mins), flipping them over with tongs halfway through. 8️⃣ Transfer the spring rolls onto the wire rack (or paper towel lined plate) to cool for a couple minutes, then serve with butter lettuce and sweet chili sauce. Eat the rolls dipped in the sauce as is or with butter lettuce wrapped around each for a fresh contrast. Enjoy! ⏲30 minute total prep + cook time Recipe makes 20 spring rolls For all recipes delivered to your inbox weekly (w/ printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #springrolls #recipetok #healthyrecipes #EasyRecipes #maxiskitchen #recipesoftiktok

Crispy shrimp & scallion spring rolls✨ ▪️20 Large Shrimp, peeled (with tail on) and deveined (~1 lb.)▪️Salt & Pepper▪️5 Square Spring Roll Wrappers (or egg roll wrappers)▪️2 Scallions, sliced down the middle and in thirds▪️~2 Cups Neutral Oil (avocado, peanut, canola, or vegetable)▪️Butter Lettuce (optional)▪️Sweet Chili Sauce, for serving▪️ 🌱Vegan Modification: Sub in extra firm tofu for shrimp (cut in batons similar size to the shrimp) 1️⃣ Cut 2-3 slits along the inside of each shrimp so that they lie straight. Season both sides with salt and pepper. 2️⃣ Cut the spring roll wraps across both diagonals to create four small triangles. 3️⃣ Pour water in a small bowl. Working one at a time, orient the spring roll triangle with long flat side facing towards you and the pointy side facing away. Using a pastry brush or your finger, moisten the whole right side of the triangle including the tip. 4️⃣Lay the shrimp on the left side of the wrap so the tail is facing towards you, sticking off the edge of the flat side of the triangle. Make sure there is 1/2-inch of room left beyond the shrimp at the point of the triangle. Place a piece of scallion to the shrimp. 5️⃣ Roll the shrimp and scallion in the wrap from left to right, tucking the pointy side of the triangle over the top of the shrimp once you get to the middle, then continue rolling and seal shut. 6️⃣ In a medium heavy bottom pot, heat 2 inches of neutral oil until it reaches 350F (check temp with a meat thermometer). Line a baking sheet with a wire rack (or line a plate with paper towel). 7️⃣ Working in batches, fry the spring rolls until they are golden brown (1-2 mins), flipping them over with tongs halfway through. 8️⃣ Transfer the spring rolls onto the wire rack (or paper towel lined plate) to cool for a couple minutes, then serve with butter lettuce and sweet chili sauce. Eat the rolls dipped in the sauce as is or with butter lettuce wrapped around each for a fresh contrast. Enjoy! ⏲30 minute total prep + cook time Recipe makes 20 spring rolls For all recipes delivered to your inbox weekly (w/ printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #springrolls #recipetok #healthyrecipes #EasyRecipes #maxiskitchen #recipesoftiktok

Benihana fried rice✨ ▪️4 Eggs▪️4 tsp Avocado Oil, divided▪️1 Chicken Breast (~7 oz.), cut in 1/2” pieces▪️4 Tbsp Soy Sauce, divided▪️1 Carrot, diced small▪️1/2 Yellow Onion, diced small▪️2 Cloves Garlic, finely chopped▪️4 Tbsp Butter, divided▪️4 Cups Cooked Jasmine Rice (day old rice is best but fresh works too)▪️1 tsp Freshly Ground Black Pepper▪️1/2 tsp Kosher Salt▪️2 Tbsp Sesame Seeds▪️4 Scallions, sliced▪️ 🌱Vegan Modification: Sub in mushrooms for chicken and sesame oil for butter 1️⃣ In a small bowl, whisk together the eggs with a sprinkle of salt and pepper. 2️⃣ In a wok or large nonstick skillet, heat 2 tsp of the avocado oil over medium heat. Add the eggs and cook, stirring, until scrambled, 1 to 2 minutes. Remove from the wok and set aside. 3️⃣ Add the remaining 2 tsp of oil and the chicken. Cook, stirring, until the chicken is almost cooked through (~2 mins). Add 1 Tbsp of soy sauce and stir to combine. 4️⃣ Add the carrot, onion, garlic, and 2 Tbsp of the butter. Cook until the onions start to soften and become translucent (~3 mins). 5️⃣ Add the rice, the remaining 3 Tbsp soy sauce, the sesame seeds, 1 teaspoon pepper, and 1/2 teaspoon kosher salt. Cook, stirring, until everything is combined (~2 mins). 6️⃣ Create a small well in the middle of the rice and add the remaining 2 Tbsp of butter in the well. Let the rice fry in the melted butter, undisturbed, until crispy (2-3 mins). Stir the rice to mix up the buttery pieces throughout. Cook, tossing once or twice, until there are more crispy bits (~2 mins). 7️⃣ Add the scrambled eggs and mix, breaking up into smaller pieces with a spatula. Add the scallions and cook, tossing until combined (~1 min). Enjoy! ⏲ 15 minute prep time + 40 minute cook time Recipe serves 6 people as a side or 4 people as a main . #recipesoftiktok #maxiskitchen #recipetok #benihanafriedrice #benihana

Benihana fried rice✨ ▪️4 Eggs▪️4 tsp Avocado Oil, divided▪️1 Chicken Breast (~7 oz.), cut in 1/2” pieces▪️4 Tbsp Soy Sauce, divided▪️1 Carrot, diced small▪️1/2 Yellow Onion, diced small▪️2 Cloves Garlic, finely chopped▪️4 Tbsp Butter, divided▪️4 Cups Cooked Jasmine Rice (day old rice is best but fresh works too)▪️1 tsp Freshly Ground Black Pepper▪️1/2 tsp Kosher Salt▪️2 Tbsp Sesame Seeds▪️4 Scallions, sliced▪️ 🌱Vegan Modification: Sub in mushrooms for chicken and sesame oil for butter 1️⃣ In a small bowl, whisk together the eggs with a sprinkle of salt and pepper. 2️⃣ In a wok or large nonstick skillet, heat 2 tsp of the avocado oil over medium heat. Add the eggs and cook, stirring, until scrambled, 1 to 2 minutes. Remove from the wok and set aside. 3️⃣ Add the remaining 2 tsp of oil and the chicken. Cook, stirring, until the chicken is almost cooked through (~2 mins). Add 1 Tbsp of soy sauce and stir to combine. 4️⃣ Add the carrot, onion, garlic, and 2 Tbsp of the butter. Cook until the onions start to soften and become translucent (~3 mins). 5️⃣ Add the rice, the remaining 3 Tbsp soy sauce, the sesame seeds, 1 teaspoon pepper, and 1/2 teaspoon kosher salt. Cook, stirring, until everything is combined (~2 mins). 6️⃣ Create a small well in the middle of the rice and add the remaining 2 Tbsp of butter in the well. Let the rice fry in the melted butter, undisturbed, until crispy (2-3 mins). Stir the rice to mix up the buttery pieces throughout. Cook, tossing once or twice, until there are more crispy bits (~2 mins). 7️⃣ Add the scrambled eggs and mix, breaking up into smaller pieces with a spatula. Add the scallions and cook, tossing until combined (~1 min). Enjoy! ⏲ 15 minute prep time + 40 minute cook time Recipe serves 6 people as a side or 4 people as a main . #recipesoftiktok #maxiskitchen #recipetok #benihanafriedrice #benihana

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