1. Home
  2. Detail

@bobojonov.panobek:

Panobek
Panobek
Open In TikTok:
Region: KZ
Saturday 17 October 2026 12:00:41 GMT
238
10
0
1

Music

Download

No Watermark .mp4 (1.27MB) No Watermark(HD) .mp4 (1.27MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @bobojonov.panobek, please go to the Tikwm homepage.

Other Videos

@Closetape #рек #прокачка #апгрейдер
@Closetape #рек #прокачка #апгрейдер
#CapCut #محمد_السالم #عباراتكم_الفخمه📿📌 #explorepage #fyppage
#CapCut #محمد_السالم #عباراتكم_الفخمه📿📌 #explorepage #fyppage




🥣 SOPITA CONCHA—4 DELICIOUS FLAVORS! Little pasta shells, flavorful broth and a whole lot of comfort! Choose classic beef, zesty chicken, smoky chipotle or creamy poblano. Each pot serves 4–6. 💛 🛒 FOR EACH RECIPE: 1 tbsp oil, 1 cup dry small shell pasta, ½ diced onion, 2 minced garlic cloves, and salt and pepper to taste. Additional ingredients below. 🥕 1. ORIGINAL BEEF & VEGGIE Add: • 1 lb ground beef • 1 cup tomato sauce • 6 cups beef broth • 2 carrots, thinly sliced • 1 small zucchini, diced • ½ cup corn • 1 tsp ground cumin • Lime and cilantro for serving ① Heat oil in a large pot over medium heat. Stir shells 2–3 minutes until lightly golden. Transfer to a bowl. ② Add beef and onion; cook 6–8 minutes, breaking up the meat, until browned and cooked through. Drain excess fat. Stir in garlic for 30 seconds. ③ Add tomato sauce, broth, cumin and carrots. Bring to a boil, then reduce heat and simmer 5 minutes. ④ Add toasted shells, zucchini and corn. Simmer gently 10–12 minutes, stirring occasionally, until pasta and carrots are tender. Season and serve with lime and cilantro. 🍋 2. CHICKEN & LIME Add: • 2 cups cooked shredded chicken • 1 cup tomato sauce • 6 cups chicken broth • 2 carrots, thinly sliced • 1 small zucchini, diced • 1 tsp ground cumin • 2 tbsp fresh lime juice • Cilantro for serving ① Heat oil and toast shells 2–3 minutes. Remove. Cook onion in the pot for 3 minutes; add garlic for 30 seconds. ② Stir in tomato sauce, broth, cumin and carrots. Bring to a boil; reduce heat and simmer 5 minutes. ③ Add shells and zucchini. Simmer 10–12 minutes until tender, adding cooked chicken during the last 3 minutes to heat through. ④ Turn off heat. Stir in lime juice, season to taste and finish with cilantro. 🌶️ 3. SMOKY CHIPOTLE BEEF Add: • 1 lb ground beef • 1 cup tomato sauce • 6 cups beef broth • 1 canned chipotle chile, finely minced • 1 tbsp adobo sauce from the can • 1 tsp ground cumin • 1 cup drained, rinsed black beans • ½ cup corn • Lime and cilantro for serving ① Heat oil; toast shells 2–3 minutes. Transfer to a bowl. ② Cook beef and onion 6–8 minutes until browned and cooked through. Drain excess fat. Stir in garlic for 30 seconds. ③ Add tomato sauce, broth, chipotle, adobo and cumin. Bring to a boil. Add shells; reduce heat and simmer 10–12 minutes until tender. ④ Stir in beans and corn during the last 3 minutes. Season and serve with lime and cilantro. 🌽 4. CREAMY POBLANO & CORN Add: • 2 poblano peppers • 4 cups vegetable broth • 1 cup corn • ½ tsp ground cumin • ½ cup heavy cream • Optional: queso fresco and cilantro ① Roast poblanos at 425°F for 20–25 minutes, turning once, until blistered. Place in a bowl, cover 10 minutes, then peel, remove stems and seeds, and chop. ② Heat oil in a pot. Cook onion 3 minutes. Add shells and stir 2–3 minutes until lightly golden. Add garlic for 30 seconds. ③ Add broth, corn, poblanos and cumin. Bring to a boil; reduce heat and simmer 10–12 minutes until shells are tender. ④ Lower heat. Stir in cream and warm gently 1–2 minutes without boiling. Season; add optional cheese and cilantro. 💡 SOUP TIPS: • Check shells early; cooking times vary by brand. • Pasta absorbs broth as it sits. Add extra broth when reheating. • Start with one chipotle and increase to taste. Poblanos can also have some heat. • For firmer leftover pasta, cook shells separately and add to individual bowls. Save this for soup night! Which flavor are you trying first? 🥣💛 #SopitaDeConchas #SoupRecipes #ComfortFood #EasyDinner #HomemadeSoup
🥣 SOPITA CONCHA—4 DELICIOUS FLAVORS! Little pasta shells, flavorful broth and a whole lot of comfort! Choose classic beef, zesty chicken, smoky chipotle or creamy poblano. Each pot serves 4–6. 💛 🛒 FOR EACH RECIPE: 1 tbsp oil, 1 cup dry small shell pasta, ½ diced onion, 2 minced garlic cloves, and salt and pepper to taste. Additional ingredients below. 🥕 1. ORIGINAL BEEF & VEGGIE Add: • 1 lb ground beef • 1 cup tomato sauce • 6 cups beef broth • 2 carrots, thinly sliced • 1 small zucchini, diced • ½ cup corn • 1 tsp ground cumin • Lime and cilantro for serving ① Heat oil in a large pot over medium heat. Stir shells 2–3 minutes until lightly golden. Transfer to a bowl. ② Add beef and onion; cook 6–8 minutes, breaking up the meat, until browned and cooked through. Drain excess fat. Stir in garlic for 30 seconds. ③ Add tomato sauce, broth, cumin and carrots. Bring to a boil, then reduce heat and simmer 5 minutes. ④ Add toasted shells, zucchini and corn. Simmer gently 10–12 minutes, stirring occasionally, until pasta and carrots are tender. Season and serve with lime and cilantro. 🍋 2. CHICKEN & LIME Add: • 2 cups cooked shredded chicken • 1 cup tomato sauce • 6 cups chicken broth • 2 carrots, thinly sliced • 1 small zucchini, diced • 1 tsp ground cumin • 2 tbsp fresh lime juice • Cilantro for serving ① Heat oil and toast shells 2–3 minutes. Remove. Cook onion in the pot for 3 minutes; add garlic for 30 seconds. ② Stir in tomato sauce, broth, cumin and carrots. Bring to a boil; reduce heat and simmer 5 minutes. ③ Add shells and zucchini. Simmer 10–12 minutes until tender, adding cooked chicken during the last 3 minutes to heat through. ④ Turn off heat. Stir in lime juice, season to taste and finish with cilantro. 🌶️ 3. SMOKY CHIPOTLE BEEF Add: • 1 lb ground beef • 1 cup tomato sauce • 6 cups beef broth • 1 canned chipotle chile, finely minced • 1 tbsp adobo sauce from the can • 1 tsp ground cumin • 1 cup drained, rinsed black beans • ½ cup corn • Lime and cilantro for serving ① Heat oil; toast shells 2–3 minutes. Transfer to a bowl. ② Cook beef and onion 6–8 minutes until browned and cooked through. Drain excess fat. Stir in garlic for 30 seconds. ③ Add tomato sauce, broth, chipotle, adobo and cumin. Bring to a boil. Add shells; reduce heat and simmer 10–12 minutes until tender. ④ Stir in beans and corn during the last 3 minutes. Season and serve with lime and cilantro. 🌽 4. CREAMY POBLANO & CORN Add: • 2 poblano peppers • 4 cups vegetable broth • 1 cup corn • ½ tsp ground cumin • ½ cup heavy cream • Optional: queso fresco and cilantro ① Roast poblanos at 425°F for 20–25 minutes, turning once, until blistered. Place in a bowl, cover 10 minutes, then peel, remove stems and seeds, and chop. ② Heat oil in a pot. Cook onion 3 minutes. Add shells and stir 2–3 minutes until lightly golden. Add garlic for 30 seconds. ③ Add broth, corn, poblanos and cumin. Bring to a boil; reduce heat and simmer 10–12 minutes until shells are tender. ④ Lower heat. Stir in cream and warm gently 1–2 minutes without boiling. Season; add optional cheese and cilantro. 💡 SOUP TIPS: • Check shells early; cooking times vary by brand. • Pasta absorbs broth as it sits. Add extra broth when reheating. • Start with one chipotle and increase to taste. Poblanos can also have some heat. • For firmer leftover pasta, cook shells separately and add to individual bowls. Save this for soup night! Which flavor are you trying first? 🥣💛 #SopitaDeConchas #SoupRecipes #ComfortFood #EasyDinner #HomemadeSoup


About

Legal