@intherightmindwithcarol: What do you choose? 🪞🦋🌹

INTHERIGHTMINDWITHCAROL
INTHERIGHTMINDWITHCAROL
Open In TikTok:
Region: GB
Thursday 16 July 2026 18:07:58 GMT
1316
173
89
14

Music

Download

Comments

annemvtydsf
Annemarie :
Butterfly 🙏
2026-07-16 20:18:23
1
nickychapple
Nicky Chapple :
Blue butterfly 🦋
2026-07-16 21:52:27
0
mattsmith668
Matt Smith :
Butterfly because the caterpillar I was had to die to become who I am now
2026-07-16 20:24:58
0
linsey3664
Linsey :
Butterfly
2026-07-16 21:42:02
0
netty986
netty986 :
Butterfly 🦋
2026-07-16 21:35:57
0
biffgoudiebkup
biffgee :
butterfly
2026-07-16 21:57:18
0
cheyenne_gyebnar
Cheyenne_ :
red rose
2026-07-16 20:57:56
0
carrielynn881
Carrie Lynn :
rose
2026-07-16 19:12:41
3
germcdonald
geronimo63 :
butterfly
2026-07-16 20:53:47
2
tictokqueenanglelove
👑🌹 queen angel love🌹👑❤️ :
rose 🌹
2026-07-16 18:33:45
1
user9362210999419
mary :
butterfly
2026-07-16 18:47:10
3
angiebaby0635
AngieBaby :
Rose
2026-07-16 21:48:41
0
teresabriley
Teresa Dyer :
Butterfly please x
2026-07-16 18:10:39
0
gillian4696
Gillian 🤍 :
Mirror xxx
2026-07-16 21:45:40
0
terrypacheco15
Terry Pacheco :
butter fly
2026-07-16 21:29:47
0
ladybug6183
Ladybug :
Butterfly
2026-07-16 22:02:41
0
sierraelaina
SierraElaina :
Butterfly
2026-07-16 18:32:02
1
nastynate789789
nastynate789789 :
rose
2026-07-16 21:32:00
0
jodywi27858
Jody :
butterfly
2026-07-16 20:51:48
0
svctech12
svctech12 :
Butterfly 888 IT IS DONE ❤️❤️❤️❤️Amen 111 222 333 444 555 777 888 999 1111 I claim it I am ready to receive 🍀🍀🍀🍀 🙏🙏🙏🙏 Thank you Lord and thank you Universe and thank you Spirits and thank you Ancestors
2026-07-16 20:49:30
0
sidincostarica
Sidincostarica :
Butterfly 🦋
2026-07-16 22:07:57
0
karen.whitton3
Karen Whitton :
Butterfly
2026-07-16 22:09:41
0
karenmcanoy3
Karen :
Butterfly
2026-07-16 21:11:19
0
djkirk238
Djkirk23 :
butterfly
2026-07-16 20:54:48
0
unicorn12362
user6440741114275 :
Mirror
2026-07-16 21:25:29
0
To see more videos from user @intherightmindwithcarol, please go to the Tikwm homepage.

Other Videos

Seafood Cannelloni 🦐🍝✨ Ciao Scrum chums! One of the best homemade recipes that brings true Italian coastal elegance straight to your Thursday table — this incredible seafood cannelloni takes me straight back to a breathtaking evening at a little Southern Italian inspired restaurant we discovered on a Virginia Beach back road where the most extraordinary pasta tubes stuffed with shrimp and crab arrived in the most silky béchamel and tomato sauce and the whole table fell completely silent! 😍 Prep Time: 30 minutes Cook Time: 35 minutes Serves: 4–6 Ingredients: Seafood Filling: - ½ lb large shrimp, peeled, deveined and roughly chopped - ½ lb lump crab meat, picked for shells - 1 cup whole milk ricotta - ½ cup freshly grated Parmesan - 2 garlic cloves, minced - 2 tbsp fresh parsley, chopped - 1 tbsp fresh lemon juice - Salt & black pepper to taste - 12 cannelloni pasta tubes, cooked al dente Béchamel Sauce: - 3 tbsp butter - 3 tbsp all-purpose flour - 2 cups whole milk, warmed - ½ cup freshly grated Parmesan - Pinch of nutmeg - Salt & white pepper to taste Tomato Base: - 1 can (14 oz) San Marzano crushed tomatoes - 2 garlic cloves, minced - 1 tbsp olive oil - Fresh basil - Salt to taste Steps: 1. Make tomato base — heat olive oil over medium heat. Add garlic and cook 1 minute. Add crushed tomatoes and basil. Simmer 10 minutes. Season to taste. Spread over the bottom of a baking dish. 2. Make béchamel — melt butter over medium heat. Whisk in flour and cook 2 minutes. Gradually add warm milk whisking constantly until smooth and thick. Stir in Parmesan and nutmeg. Season to taste. 3. Make seafood filling — combine shrimp, crab, ricotta, Parmesan, garlic, parsley and lemon juice. Season to taste. 4. Using a piping bag fill each cannelloni tube generously with seafood mixture. 5. Arrange filled cannelloni over the tomato base in the baking dish. 6. Pour béchamel sauce generously over the cannelloni. Sprinkle extra Parmesan over the top. 7. Bake at 375°F 25–30 minutes until golden and bubbling. 8. Garnish with fresh parsley and serve immediately. Scrumtrulescent tip: Use a piping bag to fill those cannelloni tubes — trying to stuff them with a spoon is frustrating and messy but a piping bag fills each tube cleanly and evenly in seconds giving you perfect results every time! 🦐 Delicious recipes that bring Italian coastal luxury to your table — seafood cannelloni or your favorite Italian seafood dish? Tag your seafood lover and show me your beautiful bakes! Eat Scrum! 😉 #scrumtrulescent #seafood #italianfood #pasta #HomeCooking
Seafood Cannelloni 🦐🍝✨ Ciao Scrum chums! One of the best homemade recipes that brings true Italian coastal elegance straight to your Thursday table — this incredible seafood cannelloni takes me straight back to a breathtaking evening at a little Southern Italian inspired restaurant we discovered on a Virginia Beach back road where the most extraordinary pasta tubes stuffed with shrimp and crab arrived in the most silky béchamel and tomato sauce and the whole table fell completely silent! 😍 Prep Time: 30 minutes Cook Time: 35 minutes Serves: 4–6 Ingredients: Seafood Filling: - ½ lb large shrimp, peeled, deveined and roughly chopped - ½ lb lump crab meat, picked for shells - 1 cup whole milk ricotta - ½ cup freshly grated Parmesan - 2 garlic cloves, minced - 2 tbsp fresh parsley, chopped - 1 tbsp fresh lemon juice - Salt & black pepper to taste - 12 cannelloni pasta tubes, cooked al dente Béchamel Sauce: - 3 tbsp butter - 3 tbsp all-purpose flour - 2 cups whole milk, warmed - ½ cup freshly grated Parmesan - Pinch of nutmeg - Salt & white pepper to taste Tomato Base: - 1 can (14 oz) San Marzano crushed tomatoes - 2 garlic cloves, minced - 1 tbsp olive oil - Fresh basil - Salt to taste Steps: 1. Make tomato base — heat olive oil over medium heat. Add garlic and cook 1 minute. Add crushed tomatoes and basil. Simmer 10 minutes. Season to taste. Spread over the bottom of a baking dish. 2. Make béchamel — melt butter over medium heat. Whisk in flour and cook 2 minutes. Gradually add warm milk whisking constantly until smooth and thick. Stir in Parmesan and nutmeg. Season to taste. 3. Make seafood filling — combine shrimp, crab, ricotta, Parmesan, garlic, parsley and lemon juice. Season to taste. 4. Using a piping bag fill each cannelloni tube generously with seafood mixture. 5. Arrange filled cannelloni over the tomato base in the baking dish. 6. Pour béchamel sauce generously over the cannelloni. Sprinkle extra Parmesan over the top. 7. Bake at 375°F 25–30 minutes until golden and bubbling. 8. Garnish with fresh parsley and serve immediately. Scrumtrulescent tip: Use a piping bag to fill those cannelloni tubes — trying to stuff them with a spoon is frustrating and messy but a piping bag fills each tube cleanly and evenly in seconds giving you perfect results every time! 🦐 Delicious recipes that bring Italian coastal luxury to your table — seafood cannelloni or your favorite Italian seafood dish? Tag your seafood lover and show me your beautiful bakes! Eat Scrum! 😉 #scrumtrulescent #seafood #italianfood #pasta #HomeCooking

About