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@lexscamera: Halloween 2026 costume inspiration (friend group edition) #Halloween #halloween #viral #locket #friendgroup

Lex 📸
Lex 📸
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Sunday 11 October 2026 19:57:24 GMT
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Creamy Garlic Beef Penne with Peppers and Mozzarella RECIPE-COOKING WITH BRIGHT EYES Ingredients: 1½ lbs 90% lean ground beef 4 tablespoons unsalted butter, divided 6 garlic cloves, finely minced, divided ½ teaspoon fine salt, plus more to taste ½ teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon garlic powder ½ teaspoon smoked paprika 12 oz dry penne 1 cup heavy whipping cream 1 cup whole milk 2 oz full-fat cream cheese, softened and cut into cubes 4 oz low-moisture whole-milk mozzarella, freshly shredded (about 1 cup), divided 2 oz Parmesan, freshly grated, divided 1 medium red bell pepper, diced ½ medium yellow onion, diced 2 tablespoons finely chopped fresh parsley 1 cup reserved pasta cooking water, used as needed Directions: Cook the penne in lightly salted water until al dente. Reserve 1 cup pasta water, then drain. Brown the ground beef in a large skillet over medium-high heat for 8 to 10 minutes, breaking it into crumbles as it cooks. Drain excess fat if needed. Reduce the heat and season the beef with oregano, basil, garlic powder, smoked paprika, black pepper, and ¼ teaspoon salt. Add 2 tablespoons butter and half of the garlic to the beef. Stir over low heat for about 30 seconds, then remove the skillet from the heat. Melt the remaining 2 tablespoons butter in a clean skillet over medium heat. Add the red bell pepper and onion and cook for 6 to 8 minutes, until softened. Lower the heat and add the remaining garlic for about 30 seconds. Pour in the heavy cream and whole milk, then add the cream cheese. Stir for 3 to 4 minutes, until smooth. Set aside ¼ cup mozzarella and 1 tablespoon Parmesan for finishing. Remove the sauce from the heat and stir in the remaining mozzarella and Parmesan a little at a time. Fold in the penne and seasoned beef. Add reserved pasta water a tablespoon or two at a time if the sauce needs loosening, then season with the remaining salt as needed. Sprinkle the reserved mozzarella over the pasta, cover off the heat for 1 minute, then spoon into bowls. Finish with the reserved Parmesan and chopped parsley.
Creamy Garlic Beef Penne with Peppers and Mozzarella RECIPE-COOKING WITH BRIGHT EYES Ingredients: 1½ lbs 90% lean ground beef 4 tablespoons unsalted butter, divided 6 garlic cloves, finely minced, divided ½ teaspoon fine salt, plus more to taste ½ teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon garlic powder ½ teaspoon smoked paprika 12 oz dry penne 1 cup heavy whipping cream 1 cup whole milk 2 oz full-fat cream cheese, softened and cut into cubes 4 oz low-moisture whole-milk mozzarella, freshly shredded (about 1 cup), divided 2 oz Parmesan, freshly grated, divided 1 medium red bell pepper, diced ½ medium yellow onion, diced 2 tablespoons finely chopped fresh parsley 1 cup reserved pasta cooking water, used as needed Directions: Cook the penne in lightly salted water until al dente. Reserve 1 cup pasta water, then drain. Brown the ground beef in a large skillet over medium-high heat for 8 to 10 minutes, breaking it into crumbles as it cooks. Drain excess fat if needed. Reduce the heat and season the beef with oregano, basil, garlic powder, smoked paprika, black pepper, and ¼ teaspoon salt. Add 2 tablespoons butter and half of the garlic to the beef. Stir over low heat for about 30 seconds, then remove the skillet from the heat. Melt the remaining 2 tablespoons butter in a clean skillet over medium heat. Add the red bell pepper and onion and cook for 6 to 8 minutes, until softened. Lower the heat and add the remaining garlic for about 30 seconds. Pour in the heavy cream and whole milk, then add the cream cheese. Stir for 3 to 4 minutes, until smooth. Set aside ¼ cup mozzarella and 1 tablespoon Parmesan for finishing. Remove the sauce from the heat and stir in the remaining mozzarella and Parmesan a little at a time. Fold in the penne and seasoned beef. Add reserved pasta water a tablespoon or two at a time if the sauce needs loosening, then season with the remaining salt as needed. Sprinkle the reserved mozzarella over the pasta, cover off the heat for 1 minute, then spoon into bowls. Finish with the reserved Parmesan and chopped parsley.


Eagles are across the pond and I am across at @Kay Kay’s for the new Philly Food Girl sandwich (and more!). LFG 🦅🥖🍆🌶️☁️🍃 #PhillyFoodGirl . . #PFG #homecook #eagles #kaykays
Eagles are across the pond and I am across at @Kay Kay’s for the new Philly Food Girl sandwich (and more!). LFG 🦅🥖🍆🌶️☁️🍃 #PhillyFoodGirl . . #PFG #homecook #eagles #kaykays
🤎 #مامۆستا_ئارام_خەلەكانی
🤎 #مامۆستا_ئارام_خەلەكانی
vì nếu anh nghèo... #nhachaymoingay #nhacgaynghien🌸 #nhacremix #ngheothiaithuong #remix
vì nếu anh nghèo... #nhachaymoingay #nhacgaynghien🌸 #nhacremix #ngheothiaithuong #remix


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