heresyourbite TikTok
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Here’s Your Bite
@heresyourbite-
Global Rank395.75K
Followers374
Videos116.56M
Views7.94M
LikesRelative Keyword
Influence analysis
heresyourbite tiktok Introduction
heresyourbite is a tiktok influencers from the United States with 395745 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 374 videos, with a cumulative total of 7943008 likes, and a total of 395745 fans. In the current tiktok ranking in the United States, he/she ranks No. United States and ranks No. globally.
Here are some more information about heresyourbite:
tiktok homepage link:https://www.tiktok.com/@heresyourbite
Instagram:unknown
Youtube:unknown
Twitter:unknown
heresyourbite's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in heresyourbite 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 6 videos, 3454300 views, 153097 likes, 810 comments and 11113 shares
not only that.
His/her average playback of each video reached 575716.67, an average of 25516.17 likes per video, an average of 135 per video, and an average of 1852.17 sharing times per video.
His/her best and the first three best videos played 1800000, 3124100, respectively. These three videos are:Spring soup dropping tomorrow🤩 #heresyourbite #souptok #soup #sexandthecity #springsoup #springrecipes #spring #springrecipe #easyrecipe #easyrecipes #easysoup #souprecipe #foodtol; One-Pot Lemon Spring Pea Pasta 🤩 I’m a HUGE fan of peas and pasta, so naturally I had to make a one-pot version for spring! Here’s how to make it: 1/2 shallot, minced Salt and pepper, to taste Red pepper, to taste 1 clove garlic, grated 1 tbsp butter, divided Olive oil Lemon juice, to taste (about 2 tsp) 1 tsp lemon zest (optional) 1 cup ditalini pasta 1.5 cups chicken broth (start with one cup) 1/3 cup frozen peas, to taste 1/3 cup freshly grated parmesan 1. In a small dutch oven or pan, melt 1/2 tbsp butter and a touch of olive oil over medium/low heat. Add in your shallot, pinch of salt, and red pepper, to taste. Stir and sauté for a few minutes. Grate in your garlic clove and stir. 2. Add in your uncooked pasta and stir. Pour in your chicken broth (start with one cup then add more as/if needed) and season with a pinch of salt. Stir and bring to a simmer. Cook, uncovered, for 10 minutes. Stirring occasionally. 3. Once your pasta is al dente, add in your peas, lemon juice, lemon zest, and parmesan cheese. Stir until combined. 4. Top with your favorite olive oil, black pepper and freshly grated parmesan. Enjoy! #heresyourbite #peapasta #springpasta #easypasta #easypastarecipe #onepotpasta #onepot #onepotmeal #onepotrecipe #onepotdinner #easyrecipe #easyrecipes #springrecipes #spring #onepan #onepanmeal ; Spring Chicken & Leek Soup with Spinach, Peas, and tons of fresh Dill 💛 Instead of using cream to thicken it up, I took a method from Avgolemono soup and used eggs. Just scramble them, add in your lemon juice, and temper with your hot soup broth for the creamiest broth ever. Rich, bright, and packed with flavor…this one’s a winner! Let me know if you make it—here’s how: 1 T butter 1 T olive oil (I used @Brightland rosemary) Red pepper, to taste 1 T Italian seasoning Salt and black pepper, to taste 2 large leeks, cleaned, halved, and sliced 2 carrot sticks, diced 2 celery stalks, diced 1 bulb garlic, minced (or to taste) 1/4 cup dry white wine (optional) 8 cups chicken broth (or 6 cups broth + 2 cups water) Chicken bouillon seasoning (optional) 1/2 tbsp paprika (optional) Bay leaves, optional 1 cup ditalini pasta Parmesan rind (optional) 2 eggs Juice from 1-2 lemons, to taste 1 rotisserie chicken, shredded Fresh dill, to taste 1 cup frozen peas Fresh parsley, to taste 2 big handfuls of spinach 1 cup freshly shredded parmesan cheese @FLY BY JING chili oil TIPS BEFORE YOU COOK - The pasta will continue to soak up the broth, so make sure you have extra on hand for reheating - If you want to avoid the above, boil your noodles separately and add them to your individual bowls. If you do it this way, cut back your broth to 6 cups total - The wine isn’t necessary, you can skip if you wish - Add chili oil to your veggies (step 1) for some extra spice and depth of flavor 1. In a soup pot, heat your butter and olive oil over medium heat. Add in your leek, carrot, and celery. Season with a pinch of salt, red pepper, and Italian seasoning. *Optional: add in 1 tbsp of chili oil. Stir and saute for about 5-7 minutes. Throw in your garlic and cook for another 30 seconds. 2. Pour in your white wine and stir. Let simmer for a few minutes, or until the majority of the liquid has evaporated. 3. Pour in your chicken broth and season with salt, pepper, paprika, chicken bouillon (if using). Throw in your bay leaves. Stir and bring to a light boil. 4. Once simmering, pour in your pasta and add in your parmesan rind. Stir and simmer for about 10 minutes. 5. While the pasta is cooking, crack two eggs in a bowl. Pour your lemon juice directly in and whisk. Slowly add in 1-2 ladles of hot soup broth, whisking continuously. This tempers the eggs so they don’t scramble when adding to the pot. 6. Once your pasta is done, add in your shredded chicken and egg mixture. Stir. Add in your frozen peas, spinach, parsley, and dill. Stir. 7. Sprinkle in your freshly shredded parmesan cheese and stir until combined. Serve immediately and garnish with chili oil, black pepper, extra parmesan, and extra dill. Enjoy! #heresyourbite #souptok #soup #souprecipe #easysoup #easysouprecipe #springsoup #souprecipes #easysouprecipes #chickensoup #leeks #dill #foodtok #easyrecipe #easyrecipes #onepot #onepotmeals #onepan #onepanmeal #onepandinner #onepotdinner #onepanrecipe #onepotrecipe #dinnerideas #weeknightdinner #dinnerrecipe #comeandgetyourlove
Published videos
Creamy Salsa Verde Chicken Enchiladas 🤩 I love red enchiladas, don’t get me wrong, but there’s something about a creamy green enchilada that has my heart. Let me know if you make these! Full recipe: 1/2 tbsp Butter 1/2 tbsp Olive oil 1/2 cup yellow onion, diced 1 jalapeño, diced (remove seeds for less spice) 4-5 cloves garlic, grated Salt and pepper, to taste Cumin, to taste 3.5-4 cups salsa verde, to taste (I use @LA VICTORIA BRAND medium) 1 cup sour cream 1/4 cup cilantro, chopped Juice from 1 lime, to taste 1 rotisserie chicken, shredded 4 oz Monterrey jack cheese, freshly shredded 4 oz white cheddar cheese, freshly shredded 8 flour tortillas (can sub corn) 1-2 avocados, cubed (optional) Garnish: Sour cream, lime wedge, cilantro 1. Preheat oven to 350F 2. In a large sauce pan, melt your butter and olive oil over med-low heat. Add in your onion and jalapeño, followed by your salt, pepper, and cumin. Stir and saute for 5-6 minutes. Grate in your garlic and stir. Cook for another 30 seconds. 3. Pour in your salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasoning as needed. Remove 1 cup of sauce and set aside. 4. Add in your shredded chicken and half of your shredded cheese. Stir until combined. 5. In a 9x13” baking dish, spread a light layer of your enchilada sauce 6. Place about 3 tablespoons of your chicken mixture in the center of your tortillas, followed by your cubed avocado, to taste. Roll and place in your baking dish. 7. Once your enchiladas are rolled, pour the remainder of your enchilada sauce over the top. Sprinkle the rest of your cheese, cover with foil, and bake for 20-30 minutes. Remove foil and finish baking until the cheesy is melted and bubbly (can finish under the broiler). 8. Serve with sour cream, cilantro, and a lime wedge. Enjoy! #enchilada #enchiladas #easyenchiladas #enchiladasverdes #chickenenchiladas #enchiladarecipe #easyrecipe #easyrecipes #dinnerideas #easydinnerideas #easydinner #whitechickenenchiladas
01:02One-Pan Creamy Tortellini with Peas and Ground Beef 🔥 Out of all my one-pan recipes, this one is definitely the easiest to make. It’s creamy, a little spicy, and so so comforting! Here’s the recipe: @Brightland rosemary olive oil 1/2 yellow onion, diced 4-6 cloves garlic, minced to taste Salt and pepper, to taste Red pepper, to taste Smoked paprika, to taste (can use regular) 1 tsp Italian seasoning 1 lb ground beef (or protein of choice) 3 tbsp tomato paste 1/2 cup beef broth 1 cup cream 20 oz frozen cheese tortellini 1/2 cup peas, optional Freshly grated parmesan, to taste 1. In a large pan, heat a touch of olive oil over medium heat. Add in your onion and season with a pinch of salt, red pepper, and Italian seasoning. Sauté for about 4 minutes. Add in your garlic and cook for another 30 seconds. 2. Add in your ground beef and season with salt, pepper, and smoked paprika. Break up with a wooden spoon or meat masher and cook until no longer pink, about 7 minutes. 3. Add in your tomato paste and combine. Cook for another couple minutes. 4. Pour in your chicken broth, cream, tortellini, and frozen peas. Stir to combine and cover. Simmer for about 5 minutes, or until the tortellini is tender. 5. Sprinkle in your parmesan cheese, to taste, and stir to combine. Serve and top with extra parmesan. Enjoy! #onepan #onepanmeal #onepanrecipe #onepot #onepotmeals #onepotmeal #onepotrecipe #onepotdinner #easyrecipe #easyrecipes #easydinner #easydinnerideas #creamytortellini #pastatok #easypastarecipe #foodtok #dinnerideas #dinnerrecipe
00:34Spring Chicken & Leek Soup with Spinach, Peas, and tons of fresh Dill 💛 Instead of using cream to thicken it up, I took a method from Avgolemono soup and used eggs. Just scramble them, add in your lemon juice, and temper with your hot soup broth for the creamiest broth ever. Rich, bright, and packed with flavor…this one’s a winner! Let me know if you make it—here’s how: 1 T butter 1 T olive oil (I used @Brightland rosemary) Red pepper, to taste 1 T Italian seasoning Salt and black pepper, to taste 2 large leeks, cleaned, halved, and sliced 2 carrot sticks, diced 2 celery stalks, diced 1 bulb garlic, minced (or to taste) 1/4 cup dry white wine (optional) 8 cups chicken broth (or 6 cups broth + 2 cups water) Chicken bouillon seasoning (optional) 1/2 tbsp paprika (optional) Bay leaves, optional 1 cup ditalini pasta Parmesan rind (optional) 2 eggs Juice from 1-2 lemons, to taste 1 rotisserie chicken, shredded Fresh dill, to taste 1 cup frozen peas Fresh parsley, to taste 2 big handfuls of spinach 1 cup freshly shredded parmesan cheese @FLY BY JING chili oil TIPS BEFORE YOU COOK - The pasta will continue to soak up the broth, so make sure you have extra on hand for reheating - If you want to avoid the above, boil your noodles separately and add them to your individual bowls. If you do it this way, cut back your broth to 6 cups total - The wine isn’t necessary, you can skip if you wish - Add chili oil to your veggies (step 1) for some extra spice and depth of flavor 1. In a soup pot, heat your butter and olive oil over medium heat. Add in your leek, carrot, and celery. Season with a pinch of salt, red pepper, and Italian seasoning. *Optional: add in 1 tbsp of chili oil. Stir and saute for about 5-7 minutes. Throw in your garlic and cook for another 30 seconds. 2. Pour in your white wine and stir. Let simmer for a few minutes, or until the majority of the liquid has evaporated. 3. Pour in your chicken broth and season with salt, pepper, paprika, chicken bouillon (if using). Throw in your bay leaves. Stir and bring to a light boil. 4. Once simmering, pour in your pasta and add in your parmesan rind. Stir and simmer for about 10 minutes. 5. While the pasta is cooking, crack two eggs in a bowl. Pour your lemon juice directly in and whisk. Slowly add in 1-2 ladles of hot soup broth, whisking continuously. This tempers the eggs so they don’t scramble when adding to the pot. 6. Once your pasta is done, add in your shredded chicken and egg mixture. Stir. Add in your frozen peas, spinach, parsley, and dill. Stir. 7. Sprinkle in your freshly shredded parmesan cheese and stir until combined. Serve immediately and garnish with chili oil, black pepper, extra parmesan, and extra dill. Enjoy! #heresyourbite #souptok #soup #souprecipe #easysoup #easysouprecipe #springsoup #souprecipes #easysouprecipes #chickensoup #leeks #dill #foodtok #easyrecipe #easyrecipes #onepot #onepotmeals #onepan #onepanmeal #onepandinner #onepotdinner #onepanrecipe #onepotrecipe #dinnerideas #weeknightdinner #dinnerrecipe #comeandgetyourlove
01:01Spring soup dropping tomorrow🤩 #heresyourbite #souptok #soup #sexandthecity #springsoup #springrecipes #spring #springrecipe #easyrecipe #easyrecipes #easysoup #souprecipe #foodtol
00:05One-Pot Lemon Spring Pea Pasta 🤩 I’m a HUGE fan of peas and pasta, so naturally I had to make a one-pot version for spring! Here’s how to make it: 1/2 shallot, minced Salt and pepper, to taste Red pepper, to taste 1 clove garlic, grated 1 tbsp butter, divided Olive oil Lemon juice, to taste (about 2 tsp) 1 tsp lemon zest (optional) 1 cup ditalini pasta 1.5 cups chicken broth (start with one cup) 1/3 cup frozen peas, to taste 1/3 cup freshly grated parmesan 1. In a small dutch oven or pan, melt 1/2 tbsp butter and a touch of olive oil over medium/low heat. Add in your shallot, pinch of salt, and red pepper, to taste. Stir and sauté for a few minutes. Grate in your garlic clove and stir. 2. Add in your uncooked pasta and stir. Pour in your chicken broth (start with one cup then add more as/if needed) and season with a pinch of salt. Stir and bring to a simmer. Cook, uncovered, for 10 minutes. Stirring occasionally. 3. Once your pasta is al dente, add in your peas, lemon juice, lemon zest, and parmesan cheese. Stir until combined. 4. Top with your favorite olive oil, black pepper and freshly grated parmesan. Enjoy! #heresyourbite #peapasta #springpasta #easypasta #easypastarecipe #onepotpasta #onepot #onepotmeal #onepotrecipe #onepotdinner #easyrecipe #easyrecipes #springrecipes #spring #onepan #onepanmeal
00:33One-Pan Philly Cheesesteak Pasta 🔥 I saw @rachael and @mattjames919 make this and immediately knew I had to make a one-pan version. It’s creamy, filling, and just about everything you want in a pasta dish. Full recipe below! OH and as always: 1. season to taste 2. if there’s an ingredient you don’t like, skip it :) INGREDIENTS 1lb lean ground beef 1 cup diced yellow onion 1 cup diced green bell pepper 1 cup diced mushrooms 1 head of garlic, minced (or to taste) Olive oil 1 tbsp butter Salt and pepper, to taste @Tony Chachere, to taste 1/2 tbsp chili powder 1/2 tbsp paprika 1/2 tbsp dried thyme Garlic and onion powder, to taste (optional) 1 lb pasta of choice 4-5 cups beef broth (start with four) 4 oz cream cheese, softened Cayenne pepper, to taste 4 oz freshly shredded mozzarella 4 oz freshly shredded provolone 1/2 cup greek yogurt or sour cream Peperoncini pepper, plus juice Chives, to garnish STEPS 1. In a LARGE saucepan or dutch oven, heat a touch of olive oil over medium heat. Add in your ground beef and break up with a wooden spoon or meat masher. Once the beef is just about done, season with salt, pepper, and Tony’s. Remove from pan and set aside. 2. In the same pan, add your butter and another touch of olive oil. Add in your onion, bell pepper, and mushrooms. Season with a pinch of salt and tony’s. Stir and sauté for about 5 minutes. 3. Once your veggies are tender, throw in your garlic, and cook for another 30 seconds. Add in your chili powder, thyme, paprika, garlic and onion powder (if using the last two). Stir. 4. Pour in your beef broth followed by a pinch of salt. Stir and bring to a simmer. 5. Once simmering, pour in your uncooked pasta. Stir, cover, and simmer for 10 - 12 minutes, stirring occasionally (it might stick to the bottom a bit but that’s okay). Start with four cups of broth, at first, and add more as/if needed. 6. Once your pasta is cooked, add in your softened cream cheese followed by cayenne pepper, to taste. Stir until melted. 7. Add in your shredded mozzarella and provolone cheese, plus your sour cream or greek yogurt. Stir until melted. 8. Lastly, add back in your cooked ground beef and a splash of peperoncini pepper juice (optional). Give everything a nice stir, taste for seasonings, and serve immediately. 9. Top with chives, extra peperoncini juice, and enjoy! Serves 6 Prep time: 10-15 minutes Cook time: 30 minutes #heresyourbite #onepan #onepanmeal #onepandinner #onepotmeals #onepot #onepotmeal #onepotpasta #onepotrecipe #onepotdinner #onepanrecipe #onepotrecipe #phillycheesesteakpasta #easyrecipe #easyrecipes #onepanmeals
01:01Crawfish Monica Recipe 🦞 Crawfish lovers, this one’s for you! I hope you guys like this one cause I had to peel a 3lb bag of crawfish 😅 Anyways, this recipe is so so easy (if you buy them already peeled) and incredibly delicious. I cut the recipe in half for the video, but here’s the full recipe: INGREDIENTS 1 tbsp @Tony Chachere 1 lb crawfish tails 1 lb pasta of choice (rotini is what’s traditionally used, but use whatever you like) Reserved pasta water 6 tbsp butter 1-2 tbsp olive oil 1 bunch green onions, whites removed and diced 1 shallot, minced 8 cloves garlic, minced, to taste 1/4 tsp cayenne, to taste 1/2 cup dry white wine (like a sauvignon blanc) 2 cups heavy cream (use half & half if you’re not using the wine) 1-2 tbsp lemon juice, to taste 1/4 cup - 1/2 cup chopped fresh parsley, to taste 1 cup freshly shredded parmesan cheese STEPS 1. Cook pasta in boiling water until al dente. Drain and set aside. 2. In a large saucepan or dutch oven, heat your butter and olive oil over medium heat. Add in your onions and shallots, sauté for about 5 minutes. 3. Add your Tony’s and cayenne, sauté for an additional 2 minutes. Add in your garlic and cook until fragrant, about 30 seconds 4. Deglaze the pan with your wine and simmer for about 5 minutes, or until reduced by half. Stirring occasionally 5. Reduce heat to medium/low. Add in your heavy cream and lemon juice. Stir and simmer for about 3-4 minutes, or until slightly thickened. Stirring occasionally 6. Add in your crawfish tails and cook for a few minutes, or until warm 7. Add in your cooked pasta, followed by a few tbsp of your reserved pasta water. Mix until everything is combined and the sauce sticks to the pasta. You might need to add a touch more pasta water and/or butter until you reach your desired silkiness. Sprinkle in your fresh parsley 7. Turn heat to low and add in your parmesan cheese. Stir until melted. 8. Top with extra parmesan and enjoy! Serves: 8 people Prep time: 10 minutes Cook time: 30 minutes #heresyourbite #crawfish #crawfishseason #crawfishmonica #crawfishpasta #cajunpasta #cajunalfredo #creamycajunpasta #cajunpastarecipe #easyrecipe #easyrecipes #pastarecipe #pastarecipes #cajunfood #creolefood #tonychacheres
00:35One-Pan Creamy Pesto Chicken & Broccoli Pasta Bake 🤤 I took some time off from TikTok this year, but I’m BACK baby and ready to share tons of recipes and launch some new series! One-pan meals have my heart, so I figured what better way to make my return than with a cheesy, delicious one-pan pasta bake To be honest, I completely forgot I was filming this as one-pan 🙃 so I didn’t cook the pasta in the same pan BUT I will write in the caption how to cook your pasta in the same pan if that’s the way you wanna go! LMK if you make this one!! Ingredients: 1lb pasta of choice 5-6 cups chicken broth (if making the one-pot version) 1/3 cup cun-dried tomatoes + oil 1lb chicken 1 tbsp butter 1/2 yellow onion, diced Salt and pepper, to taste Paprika, to taste Oregano, to taste Tony’s seasoning, to taste 1 head of garlic, minced (or to taste) 2 cups heavy cream 1-2 cups cooked broccoli, to taste 2 handfuls spinach, to taste 2 cups freshly shredded parmesan cheese (plus more for topping and serving) 2 cups shredded mozzarella (I used @Tillamook in this recipe) 1/2 cup pesto, to taste (I recommend Costco brand) Parsley to garnish (If you’re cooking your pasta in the same pot, make sure you use a bigggg pan or dutch oven) One-Pot Version: 1. Preheat oven to 350F 2. In a large (oven-safe) saucepan or dutch oven, heat about 1tbsp of sun-dried tomato oil over medium/high heat. Cook your chicken until no longer pink. Remove from pan and set aside. Let rest for a few minutes and then cut into bit sized pieces. 3. In the same pan, melt your butter. Add in your seasonings and stir to toast. Add in your onion and sauté for 4 minutes or so. Throw in your garlic and stir for another 30 seconds. 4. Pour in your chicken broth, season with a pinch of salt, stir, and bring to a simmer. 5. Once simmering, pour in your pasta. Stir, cover, and simmer until pasta is cooked through. This should take about 15-25 minutes, but keep an eye on it and stir occasionally. (Tip: start with 5 cups of broth, then add more if needed). 6. Once your pasta is cooked, pour in your heavy cream and stir. Simmer for a couple of minutes. 7. Reduce heat to medium/low. Add in 1 cup of parmesan and 1 cup of mozzarella cheese. Stir until melted. 8. Add in your sun-dried tomatoes, cooked broccoli, spinach, and pesto. Stir. 9. Top with remaining mozzarella and parmesan cheese. Bake at 350F for 15 minutes, then finish under the broiler for another 5 minutes, or until you have a nice and golden crust. 10. Sprinkle with fresh parsley, a touch more parmesan, and enjoy! Video Version: 1. Preheat oven to 350F 2. Boil noodles in salted water until al dente. Drain and set aside. 3. In a large (oven-safe) saucepan or dutch oven, heat about 1 tbsp of sun-dried tomato oil over medium/high heat. Cook your chicken until no longer pink. Remove from pan and set aside. Let rest for a few minutes and then cut into bit sized pieces. 4. In the same pan, melt your butter. Add in your seasonings and stir to toast. Add in your onion and sauté for 4 minutes or so. Throw in your garlic and stir for another 30 seconds. 5. Pour in your heavy cream and stir. Simmer for a couple of minutes. 6. Add in 1 cup of parmesan and 1 cup of mozzarella cheese. Reduce heat to medium/low, and stir until melted. 7. Add in your sun-dried tomatoes, cooked broccoli, spinach, and pesto. Stir. 8. Top with remaining mozzarella and parmesan cheese. Bake at 350F for 15 minutes, then finish under the broiler for another 5 minutes, or until you have a nice and golden crust. 9. Sprinkle with fresh parsley, a touch more parmesan, and enjoy! #heresyourbite #onepan #onepot #onepanmeal #onepandinner #onepanrecipe #onepotmeals #onepotmeal #onepotpasta #onepotdinner #onepotrecipe #easyrecipe #easyrecipes #pastabake #chickenpestopasta #chickenandbroccoli #creamychickenpasta
00:38Pesto Pastina ✨ Pastina also known as “Italian Penicillin” truly is soup for the soul. This time I made a pesto version, but my absolute favorite way is to add an egg, maybe a touch of ricotta, grated garlic, and some lemon. But however you make it, you really can’t go wrong. Here’s the recipe: 1 cup pastina or or acini de pepe 3 cups chicken broth 1-2 T butter 1/4 cup ricotta (or to taste) 2-3 T pesto (to taste, I recommend Costco brand) Garlic clove, grated Freshly grated parm, to taste Salt and black pepper, to taste Lemon juice Olive oil (optional) 1. Bring your chicken broth, 1 T of butter, and a pinch of salt to a boil. 2. Add in your pasta and stir. Cook for about 10 minutes, or according to package instructions, stirring occasionally. 3. Add in your ricotta, pesto, parm, and garlic. Stir to combine. 3. Add in an extra knob of butter (optional) and adjust seasoning if needed. 4. Top with more fresh parm, black pepper, ricotta, and a drizzle of your favorite olive oil (I used @Graza Drizzle). Enjoy! #heresyourbite #pastina #pastinarecipe #pastinasoup #italianpenicillin #italianpastina #pastinatok #easyrecipe #easyrecipes #easydinner #easymeal
00:13Super Easy Blackberry Cobbler 🫐 #ad I usually make this recipe with raspberries, but I decided to make a blackberry version inspired by @Milani’s new Fruit Fetish Lip Oil in Blackberry Agave! This is a little cakier than your typical cobbler, but I promise it’s just as delicious. Here’s how to make it: - 2 cups blackberries, washed and patted dry - 1 1/4 cup sugar (plus a little extra) - 1 T lemon juice - 1/2 t vanilla extract - 1 cup self-rising flour - 1 cup milk - 1 stick (1/2 cup) unsalted butter - Pinch of salt 1. Preheat oven to 350F and grease a 9x13” baking sheet 2. In a medium bowl, combine your blackberries, ¼ cup sugar, vanilla extract, and lemon juice. Toss to combine and set aside. 3. In a large mixing bowl, combine your flour, sugar, and milk. Whisk to combine. Add in your melted butter and a pinch of salt. Whisk until fully combined. 4. Pour batter into your greased baking dish. Pour your blackberry mixture directly on top, evenly spreading them out. Sprinkle a couple extra teaspoons of sugar over the berries. 5. Bake for 1 hour and 10 minutes, or until lightly golden brown. Let cool slightly, cut, and serve alone or with your favorite ice cream. Enjoy! #blackberrycobbler #cobbler #cobblerrecipe #easycobbler #cobblerrecipes #easycobblerrecipe #blackberrycobblerrecipe #fruitcobbler #easydessert #easydessertrecipe #easydesserts #easydessertrecipes #easyrecipe #easyrecipes #baking #MilaniChefsKiss #GRWMilani
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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