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  • fleishigsmag - Fleishigs Magazine @fleishigsmag 31 minutes ago
  • Kung Pao 👊💨 @chefisaacb goes all out takeout in this month's issue with Kung Pao Chicken, Sweetbreads General Tso's and more. Whip up some for your seuda or go "chinese takeout" in your mishloach manos. 🎭🎁
➡️ Purim mishloach manos tip: Fill the bottom of a Chinese takeout box with short rib fried rice and top with choice of Kung Pao or General Tso's Sweetbreads or chicken (page 74). Attach some takeout style chopsticks (can even personalize them on everythingchopsticks.com.) Kung Pao 👊💨 @chefisaacb goes all out takeout in this month's issue with Kung Pao Chicken, Sweetbreads General Tso's and more. Whip up some for your seuda or go "chinese takeout" in your mishloach manos. 🎭🎁 ➡️ Purim mishloach manos tip: Fill the bottom of a Chinese takeout box with short rib fried rice and top with choice of Kung Pao or General Tso's Sweetbreads or chicken (page 74). Attach some takeout style chopsticks (can even personalize them on everythingchopsticks.com.)
  • Kung Pao 👊💨 @chefisaacb goes all out takeout in this month's issue with Kung Pao Chicken, Sweetbreads General Tso's and more. Whip up some for your seuda or go "chinese takeout" in your mishloach manos. 🎭🎁 ➡️ Purim mishloach manos tip: Fill the bottom of a Chinese takeout box with short rib fried rice and top with choice of Kung Pao or General Tso's Sweetbreads or chicken (page 74). Attach some takeout style chopsticks (can even personalize them on everythingchopsticks.com.)
  • 44 5
  • healthysnacksforus - 🍇Healthy Snacks For Us @healthysnacksforus 1 hour ago
  • #repost @delicioushealthyvideos
・・・
TAG A FRIEND WHO WOULD LOVE THIS RECIPE❤️
➡️Zucchini Ravioli
▶️INGREDIENTS
Extra-virgin olive oil, for baking dish
4 medium zucchini
2 c. ricotta
1/2 c. finely grated parmesan, plus more for garnish
1 large egg, lightly beaten
1/4 c. thinly sliced basil, divided
1 clove garlic, minced
kosher salt
Freshly ground black pepper
1 1/2 c. marinara
1/2 c. shredded mozzarella
▶️DIRECTIONS
Preheat oven to 375° and grease a large baking dish with olive oil.
Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”
Make the Filling: In a medium bowl, combine ricotta, Parmesan, egg and 2 tablespoons basil and season with salt and pepper.
Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella.
Bake until zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 25 to 30 minutes.
Top with remaining basil and Parmesan and serve.
by @delish
@deliciousvegetarianvideos

#healthyrecipes #healthyfoodvideos #fitfood #fitrecipes #cooking #mealprep#mealpreprecipes #instafood #foodie #delicious #tasty#foodbeast#foodvideo #recipevideo #mealprep #yummycooking #delicious #healthyfood #healthylifestyle #easyrecipes #recipe #easyfood #tastyfood #fitnessfood #repost @delicioushealthyvideos ・・・ TAG A FRIEND WHO WOULD LOVE THIS RECIPE❤️ ➡️Zucchini Ravioli ▶️INGREDIENTS Extra-virgin olive oil, for baking dish 4 medium zucchini 2 c. ricotta 1/2 c. finely grated parmesan, plus more for garnish 1 large egg, lightly beaten 1/4 c. thinly sliced basil, divided 1 clove garlic, minced kosher salt Freshly ground black pepper 1 1/2 c. marinara 1/2 c. shredded mozzarella ▶️DIRECTIONS Preheat oven to 375° and grease a large baking dish with olive oil. Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.” Make the Filling: In a medium bowl, combine ricotta, Parmesan, egg and 2 tablespoons basil and season with salt and pepper. Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella. Bake until zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 25 to 30 minutes. Top with remaining basil and Parmesan and serve. by @delish @deliciousvegetarianvideos #healthyrecipes #healthyfoodvideos #fitfood #fitrecipes #cooking #mealprep#mealpreprecipes #instafood #foodie #delicious #tasty#foodbeast#foodvideo #recipevideo #mealprep #yummycooking #delicious #healthyfood #healthylifestyle #easyrecipes #recipe #easyfood #tastyfood #fitnessfood
  • #repost @delicioushealthyvideos ・・・ TAG A FRIEND WHO WOULD LOVE THIS RECIPE❤️ ➡️Zucchini Ravioli ▶️INGREDIENTS Extra-virgin olive oil, for baking dish 4 medium zucchini 2 c. ricotta 1/2 c. finely grated parmesan, plus more for garnish 1 large egg, lightly beaten 1/4 c. thinly sliced basil, divided 1 clove garlic, minced kosher salt Freshly ground black pepper 1 1/2 c. marinara 1/2 c. shredded mozzarella ▶️DIRECTIONS Preheat oven to 375° and grease a large baking dish with olive oil. Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.” Make the Filling: In a medium bowl, combine ricotta, Parmesan, egg and 2 tablespoons basil and season with salt and pepper. Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella. Bake until zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 25 to 30 minutes. Top with remaining basil and Parmesan and serve. by @delish @deliciousvegetarianvideos #healthyrecipes #healthyfoodvideos #fitfood #fitrecipes #cooking #mealprep#mealpreprecipes #instafood #foodie #delicious #tasty#foodbeast#foodvideo #recipevideo #mealprep #yummycooking #delicious #healthyfood #healthylifestyle #easyrecipes #recipe #easyfood #tastyfood #fitnessfood
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  • deliciousveganrecipes - Delicious Vegan Recipes @deliciousveganrecipes 3 hours ago
  • TAG YOUR FRIENDS WHO LOVES THIS
😍😍😍 Follow @deliciousveganrecipes 👈👈👈 Sweet Potato Crust Pizza by @wearesovegan. Ingredients:
For the base:
500 g sweet potato peeled and roughly chopped
2 cups oat flour
For the filling:
2 tbsp tomato puree
1 cup spinach
1 red onion sliced
3 chestnut mushrooms sliced
1 red pepper sliced
2 garlic cloves diced
pinch of salt & pepper
2 tsp Italian herbs
1 tsp chili flakes
2 tbsp olive oil
a few basil leaves
60 g vegan mozzarella sliced
Directions:
1. Preheat oven to 200°C and line a large baking tray with greaseproof paper.
2. Cook the sweet potato in a steamer for 20 minutes or boil the potato until soft.
3. Transfer the soft sweet potato to a mixing bowl and mash. Then add oat flour and mix with a wooden spoon until well combined.
4. Prepare a little water in a small bowl and use it to wet your hands, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands.
5. Shape the dough into a circle roughly 0.5cm thick and smooth it out around the edges.
6. Bake the dough in the preheated oven for 15-18 minutes.
7. Meanwhile, prepare the toppings by mixing together the onion, pepper, mushrooms, garlic, salt, pepper, italian herbs, chilli flakes and olive oil until the veggies are fully coated in the seasoning.
8. Once the dough has finished baking, remove from the oven and spread the tomato puree on top followed by a layer of spinach. Then, start layering the veggies on the pizza.
9. Finish with slices of vegan mozzarella, some basil leaves and a drizzle of olive oil.
10. Bake in oven for 8-10 minutes.

#veganvideos #veganrecipes #vegan #veganrecipe #vegetarian #recipe #recipes #recipevideos #recipevideo #foodvideo #foodvideos #vegandessert #vegandesserts #vegansweets #veganchocolate #healthydessert #dessertrecipes #dessertrecipevideos #recipegif #recipegifs TAG YOUR FRIENDS WHO LOVES THIS 😍😍😍 Follow @deliciousveganrecipes 👈👈👈 Sweet Potato Crust Pizza by @wearesovegan. Ingredients: For the base: 500 g sweet potato peeled and roughly chopped 2 cups oat flour For the filling: 2 tbsp tomato puree 1 cup spinach 1 red onion sliced 3 chestnut mushrooms sliced 1 red pepper sliced 2 garlic cloves diced pinch of salt & pepper 2 tsp Italian herbs 1 tsp chili flakes 2 tbsp olive oil a few basil leaves 60 g vegan mozzarella sliced Directions: 1. Preheat oven to 200°C and line a large baking tray with greaseproof paper. 2. Cook the sweet potato in a steamer for 20 minutes or boil the potato until soft. 3. Transfer the soft sweet potato to a mixing bowl and mash. Then add oat flour and mix with a wooden spoon until well combined. 4. Prepare a little water in a small bowl and use it to wet your hands, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands. 5. Shape the dough into a circle roughly 0.5cm thick and smooth it out around the edges. 6. Bake the dough in the preheated oven for 15-18 minutes. 7. Meanwhile, prepare the toppings by mixing together the onion, pepper, mushrooms, garlic, salt, pepper, italian herbs, chilli flakes and olive oil until the veggies are fully coated in the seasoning. 8. Once the dough has finished baking, remove from the oven and spread the tomato puree on top followed by a layer of spinach. Then, start layering the veggies on the pizza. 9. Finish with slices of vegan mozzarella, some basil leaves and a drizzle of olive oil. 10. Bake in oven for 8-10 minutes. #veganvideos #veganrecipes #vegan #veganrecipe #vegetarian #recipe #recipes #recipevideos #recipevideo #foodvideo #foodvideos #vegandessert #vegandesserts #vegansweets #veganchocolate #healthydessert #dessertrecipes #dessertrecipevideos #recipegif #recipegifs
  • TAG YOUR FRIENDS WHO LOVES THIS 😍😍😍 Follow @deliciousveganrecipes 👈👈👈 Sweet Potato Crust Pizza by @wearesovegan. Ingredients: For the base: 500 g sweet potato peeled and roughly chopped 2 cups oat flour For the filling: 2 tbsp tomato puree 1 cup spinach 1 red onion sliced 3 chestnut mushrooms sliced 1 red pepper sliced 2 garlic cloves diced pinch of salt & pepper 2 tsp Italian herbs 1 tsp chili flakes 2 tbsp olive oil a few basil leaves 60 g vegan mozzarella sliced Directions: 1. Preheat oven to 200°C and line a large baking tray with greaseproof paper. 2. Cook the sweet potato in a steamer for 20 minutes or boil the potato until soft. 3. Transfer the soft sweet potato to a mixing bowl and mash. Then add oat flour and mix with a wooden spoon until well combined. 4. Prepare a little water in a small bowl and use it to wet your hands, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands. 5. Shape the dough into a circle roughly 0.5cm thick and smooth it out around the edges. 6. Bake the dough in the preheated oven for 15-18 minutes. 7. Meanwhile, prepare the toppings by mixing together the onion, pepper, mushrooms, garlic, salt, pepper, italian herbs, chilli flakes and olive oil until the veggies are fully coated in the seasoning. 8. Once the dough has finished baking, remove from the oven and spread the tomato puree on top followed by a layer of spinach. Then, start layering the veggies on the pizza. 9. Finish with slices of vegan mozzarella, some basil leaves and a drizzle of olive oil. 10. Bake in oven for 8-10 minutes. #veganvideos #veganrecipes #vegan #veganrecipe #vegetarian #recipe #recipes #recipevideos #recipevideo #foodvideo #foodvideos #vegandessert #vegandesserts #vegansweets #veganchocolate #healthydessert #dessertrecipes #dessertrecipevideos #recipegif #recipegifs
  • 48 1
  • mellyfitfab - FitFab. 🥑Fit Is Fabulous🥑 @mellyfitfab 4 hours ago
  • #lemonchicken# Petto di pollo al forno, marinato con succo e scorza di limone,paprika, aglio in polvere, zenzero, pepe e rosmarino. Panatura: due cucchiaini di farina di mais e due di pangrattato integrale. #lemonchicken# Petto di pollo al forno, marinato con succo e scorza di limone,paprika, aglio in polvere, zenzero, pepe e rosmarino. Panatura: due cucchiaini di farina di mais e due di pangrattato integrale.
  • #lemonchicken# Petto di pollo al forno, marinato con succo e scorza di limone,paprika, aglio in polvere, zenzero, pepe e rosmarino. Panatura: due cucchiaini di farina di mais e due di pangrattato integrale.
  • 60 2
  • activebounty - Fitness | Health | Motivation @activebounty 5 hours ago
  • TAG A FRIEND WHO WOULD LOVE THIS RECIPE😍😍
🎥@deliciousvegetarianvideos
.
➡Broccoli Cheddar Hash Browns
.
▶INGREDIENTS
.
2 heads broccoli, cut into florets
Salt, to taste
1 large egg
⅓ cup green onion, thinly sliced
2 cloves garlic, minced
½ cup shredded cheddar cheese
¼ teaspoon black pepper
.
▶PREPARATION
.
1. Preheat oven to 400°F (200°C).
2. Place the broccoli florets in a food processor and pulse until fully broken down.
3. Transfer the broccoli to a bowl and sprinkle over a large pinch of the salt. Mix the broccoli to incorporate the salt and let sit for 20 minutes to draw out moisture.
4. Transfer the soaking broccoli to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is drained.
5. Transfer the broccoli back into the first bowl used and mix with the egg, garlic, cheddar cheese, green onion, black pepper, and another pinch of salt.
6. Divide the broccoli mixture into 6 even portions, and form into hashbrown shapes on a parchment paper-lined baking sheet.
7. Bake for 20-25 minutes, until the hash browns are soft and just browning around the edges.
8. Let the hash browns cool for about 15 minutes until they have set.
9. Serve with desired dipping sauce.
10. Enjoy!
.
#snacks #snacksmart #broccoli TAG A FRIEND WHO WOULD LOVE THIS RECIPE😍😍 🎥@deliciousvegetarianvideos . ➡Broccoli Cheddar Hash Browns . ▶INGREDIENTS . 2 heads broccoli, cut into florets Salt, to taste 1 large egg ⅓ cup green onion, thinly sliced 2 cloves garlic, minced ½ cup shredded cheddar cheese ¼ teaspoon black pepper . ▶PREPARATION . 1. Preheat oven to 400°F (200°C). 2. Place the broccoli florets in a food processor and pulse until fully broken down. 3. Transfer the broccoli to a bowl and sprinkle over a large pinch of the salt. Mix the broccoli to incorporate the salt and let sit for 20 minutes to draw out moisture. 4. Transfer the soaking broccoli to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is drained. 5. Transfer the broccoli back into the first bowl used and mix with the egg, garlic, cheddar cheese, green onion, black pepper, and another pinch of salt. 6. Divide the broccoli mixture into 6 even portions, and form into hashbrown shapes on a parchment paper-lined baking sheet. 7. Bake for 20-25 minutes, until the hash browns are soft and just browning around the edges. 8. Let the hash browns cool for about 15 minutes until they have set. 9. Serve with desired dipping sauce. 10. Enjoy! . #snacks #snacksmart #broccoli
  • TAG A FRIEND WHO WOULD LOVE THIS RECIPE😍😍 🎥@deliciousvegetarianvideos . ➡Broccoli Cheddar Hash Browns . ▶INGREDIENTS . 2 heads broccoli, cut into florets Salt, to taste 1 large egg ⅓ cup green onion, thinly sliced 2 cloves garlic, minced ½ cup shredded cheddar cheese ¼ teaspoon black pepper . ▶PREPARATION . 1. Preheat oven to 400°F (200°C). 2. Place the broccoli florets in a food processor and pulse until fully broken down. 3. Transfer the broccoli to a bowl and sprinkle over a large pinch of the salt. Mix the broccoli to incorporate the salt and let sit for 20 minutes to draw out moisture. 4. Transfer the soaking broccoli to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is drained. 5. Transfer the broccoli back into the first bowl used and mix with the egg, garlic, cheddar cheese, green onion, black pepper, and another pinch of salt. 6. Divide the broccoli mixture into 6 even portions, and form into hashbrown shapes on a parchment paper-lined baking sheet. 7. Bake for 20-25 minutes, until the hash browns are soft and just browning around the edges. 8. Let the hash browns cool for about 15 minutes until they have set. 9. Serve with desired dipping sauce. 10. Enjoy! . #snacks #snacksmart #broccoli
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