erekasfood TikTok
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Ereka Vetrini
@erekasfoodNO 1096
Global Rank969.39K
Followers730
Videos279.92M
Views21.08M
LikesRelative Keyword
Influence analysis
erekasfood tiktok Introduction
erekasfood is a tiktok influencers from the United States with 969395 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 730 videos, with a cumulative total of 21082813 likes, and a total of 969395 fans. In the current tiktok ranking in the United States, he/she ranks No. United States and ranks No. 1096 globally.
Here are some more information about erekasfood:
tiktok homepage link:https://www.tiktok.com/@erekasfood
Instagram:unknown
Youtube:unknown
Twitter:unknown
erekasfood'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 erekasfood '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 2 videos, 52200 views, 3259 likes, 26 comments and 201 shares
not only that.
His/her average playback of each video reached 26100, an average of 1629.5 likes per video, an average of 13 per video, and an average of 100.5 sharing times per video.
His/her best and the first three best videos played 33000, 52200, respectively. These three videos are:SAVE my 30 Minute, MEDITERRANEAN STEAMED SALMON for an easy, healthy and balanced weekday dinner! Ingredients: ½ cup olive oil 3 cloves garlic, minced 2 lemons ½ tsp oregano, ½ tsp paprika 2 tbsp fresh parsley ¾ tsp salt 2 red bell peppers, deseeded and sliced into rings 1 green bell pepper deseeded and sliced into rings 1½ cup cooked quinoa or couscous 2 shallots sliced thin 10 ounces cherry tomatoes 6 ounces seedless black olives 4, 6 ounce salmon filets, skin on Equipment: 1, 28 inch piece of parchment paper. One 12 or 10 inch heavy bottomed pot with a lid. Instructions. -To a jar add olive oil, juice from 1 lemon, garlic, oregano, paprika, parsley and salt. Seal and shake well. -Crumple the parchment paper then un-crumple it and line the bottom of a 10 or 12 inch heavy bottom pot as shown. Allow the ends to hang over the sides. -Add the peppers, quinoa, shallots, tomatoes and olives. Pour half the dressing over the veggies. -Place the salmon filet on-top of the veggies, -Slice the remaining lemon into 8 slices. Top each piece of salmon with 2 slices. -Close the parchment paper over the fish as shown to create a pouch. -Cover with a lid that fits and cook over medium-high heat for 13 to 15 minutes depending on how you like your salmon cooked. DO NOT UNCOVER WHILE COOKING. -Remove from heat and let sit, COVERED for 5 more minutes. -Carefully uncover and serve right out of the pot! #30minutemeals #easyrecipes #easydinnerrecipes #easydinner #quickdinner #cookingvideo #yum #momsofinstagram #healthydinner #healthyfood #healthyeating #healthyrecipes ; SAVE my SAVORY LEMON & HERB OLIVE OIL CAKE for the next time you need a show stopping appetizer! It can also be served as a dinner side 😄 #oliveoilcake #easyrecipe #appetizer Ingredients: 1 cup whole milk 2 sprigs of rosemary + ½ tsp minced rosemary 4 sprigs of thyme + 1 tsp minced thyme 2 cups of all-purpose flour 1 tsp salt ½ tsp pepper ½ tsp baking powder ½ tsp baking soda 1 cup high-quality extra virgin olive oil 3 eggs, room temperature ½ cup granulated sugar 5 ounces, 2% Greek yogurt 2 tbsp lemon zest ⅓ cup fresh lemon juice Tomato Confit (recipe below) Grated Parmigiano Reggiano (for garnish) Instructions: -Adjust oven rack to lower-middle position & bpreheat oven to 350F. -Grease a 9-inch springform pan with cooking spray or olive oil. Line the bottom of the pan with parchment paper and then grease the top of the parchment paper. -Add milk to a small saucepan. Bring to a simmer then remove from heat, add rosemary and thyme sprigs. Let steep for 15 minutes, then remove & discard sprigs. -To a medium-sized bowl, add flour, salt, pepper, minced thyme, minced rosemary, baking powder, and baking soda. Whisk well and set aside. -To a large bowl, add olive oil, eggs, and sugar. Whisk for about 1 minute, then add lemon zest, lemon juice, and infused milk. Whisk to combine. -Add dry ingredients to wet ingredients, mix until smooth and pour batter into springform pan. -Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. -Let the cake cool for 20 minutes before serving. Serve with tomato confit, grated parm and a drizzle of olive oil. Tomato Confit Ingredients: 20 ounces grape tomatoes 6 cloves garlic 1 tsp salt ¼ tsp pepper 5 sprigs thyme 2 cups olive oil -Preheat oven to 250F -Add all the ingredients to a 9x9 baking dish. -Place in oven and let cook for 2 hours.
Published videos
SAVE my 30 Minute, MEDITERRANEAN STEAMED SALMON for an easy, healthy and balanced weekday dinner! Ingredients: ½ cup olive oil 3 cloves garlic, minced 2 lemons ½ tsp oregano, ½ tsp paprika 2 tbsp fresh parsley ¾ tsp salt 2 red bell peppers, deseeded and sliced into rings 1 green bell pepper deseeded and sliced into rings 1½ cup cooked quinoa or couscous 2 shallots sliced thin 10 ounces cherry tomatoes 6 ounces seedless black olives 4, 6 ounce salmon filets, skin on Equipment: 1, 28 inch piece of parchment paper. One 12 or 10 inch heavy bottomed pot with a lid. Instructions. -To a jar add olive oil, juice from 1 lemon, garlic, oregano, paprika, parsley and salt. Seal and shake well. -Crumple the parchment paper then un-crumple it and line the bottom of a 10 or 12 inch heavy bottom pot as shown. Allow the ends to hang over the sides. -Add the peppers, quinoa, shallots, tomatoes and olives. Pour half the dressing over the veggies. -Place the salmon filet on-top of the veggies, -Slice the remaining lemon into 8 slices. Top each piece of salmon with 2 slices. -Close the parchment paper over the fish as shown to create a pouch. -Cover with a lid that fits and cook over medium-high heat for 13 to 15 minutes depending on how you like your salmon cooked. DO NOT UNCOVER WHILE COOKING. -Remove from heat and let sit, COVERED for 5 more minutes. -Carefully uncover and serve right out of the pot! #30minutemeals #easyrecipes #easydinnerrecipes #easydinner #quickdinner #cookingvideo #yum #momsofinstagram #healthydinner #healthyfood #healthyeating #healthyrecipes
00:31SAVE my SAVORY LEMON & HERB OLIVE OIL CAKE for the next time you need a show stopping appetizer! It can also be served as a dinner side 😄 #oliveoilcake #easyrecipe #appetizer Ingredients: 1 cup whole milk 2 sprigs of rosemary + ½ tsp minced rosemary 4 sprigs of thyme + 1 tsp minced thyme 2 cups of all-purpose flour 1 tsp salt ½ tsp pepper ½ tsp baking powder ½ tsp baking soda 1 cup high-quality extra virgin olive oil 3 eggs, room temperature ½ cup granulated sugar 5 ounces, 2% Greek yogurt 2 tbsp lemon zest ⅓ cup fresh lemon juice Tomato Confit (recipe below) Grated Parmigiano Reggiano (for garnish) Instructions: -Adjust oven rack to lower-middle position & bpreheat oven to 350F. -Grease a 9-inch springform pan with cooking spray or olive oil. Line the bottom of the pan with parchment paper and then grease the top of the parchment paper. -Add milk to a small saucepan. Bring to a simmer then remove from heat, add rosemary and thyme sprigs. Let steep for 15 minutes, then remove & discard sprigs. -To a medium-sized bowl, add flour, salt, pepper, minced thyme, minced rosemary, baking powder, and baking soda. Whisk well and set aside. -To a large bowl, add olive oil, eggs, and sugar. Whisk for about 1 minute, then add lemon zest, lemon juice, and infused milk. Whisk to combine. -Add dry ingredients to wet ingredients, mix until smooth and pour batter into springform pan. -Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. -Let the cake cool for 20 minutes before serving. Serve with tomato confit, grated parm and a drizzle of olive oil. Tomato Confit Ingredients: 20 ounces grape tomatoes 6 cloves garlic 1 tsp salt ¼ tsp pepper 5 sprigs thyme 2 cups olive oil -Preheat oven to 250F -Add all the ingredients to a 9x9 baking dish. -Place in oven and let cook for 2 hours.
00:31S'mores Pancakes! Ingredients: 4 jumbo marshmallows 3 cups pancake batter 1 cup of milk chocolate chips 4 graham crackers -Cut each marshmallows in 3 and place onto a baking sheet. -Burn both sides with a torch or on an open stove top flame. -Place in freezer for a few hours. -Preheat pancake maker. -Add 2 tbsp of batter to the pancake maker then place 1 frozen burnt piece of marshmallow to the center. Cover with batter, close and let cook until golden brown. -Place milk chocolate chips into a microwave save bowl. Place bowl into the microwave for 30 second intervals, stirring in between. Continue until all of the chocolate has melted. -Place graham crackers into a blender and blend until it turns to dust. -Cover pancakes in warm dark chocolate and graham cracker dust.
00:27SAVE my TWO POUND, ONE PAN MEATBALL DINNER, for a night when you don’t have the patience for washing multiple pan, pots, dishes and the time to roll a dozen meatballs! Ingredients: 1 lb ground beef 90/10 1 lb ground pork 1 cup breadcrumbs ½ cup grated Parmigiano Reggiano + ¼ cup for garnish ½ cup grated pecorino romano ¼ cup fresh chopped parsley + 2 tbsp for garnish 1½ tsp salt 1 tsp pepper ½ tsp Calabrian chili flakes 3 eggs 1 small onion grated or finely chopped 3 garlic cloves grated or finely minced 5 garlic cloves sliced thin 2, 28 ounce can crushed tomatoes ½ cup fresh basil 1½ cups mini elbow pasta or orzo Preheat oven to 350F To a large bowl add; ground beef, ground pork breadcrumbs, grated parm, grated pecorino Romano, parsley 1 tsp salt, ½ tsp pepper, ½ tsp Calabrian chili flakes, eggs, onion and minced garlic. Use your hands to mix well. Roll meat mixture into a large ball and place in the center of an 11 inch @staub cast iron skillet. Bake in oven for 40 minutes. Remove from oven, then remove the meatball from the skillet. Drain ½ the fat and place on a stove top over medium-low heat. Add thinly sliced garlic. Once the garlic is golden brown, add the canned tomatoes + 1 cup of water, remaining salt, pepper and basil. Stir to combine. Use a measuring cup to remove 1 cup of the sauce and set that aside. Add pasta and mix once again to combine. Add back the meatball and cover with the sauce you set aside. Carefully place the pan back into the oven and cook for another 30 minutes or until the meatball has an internal temperature of 160F. Remove from oven, let rest for 10 minute then garnish with remaining grated parm, pars and eat warm. #onepanmeal #meatballs #italianfood
00:30My VEGAN CACIO E PEPE is so creamy you won’t miss the cheese! Ingredients: ¼ cup olive oil 2 shallots roughly chopped ½ tsp salt ½ tsp fresh ground pepper 1 roasted garlic bulb (see below) 12 oz riced cauliflower fresh or frozen ½ cup toasted pine nuts 2 tbsp nutritional yeast (optional) ½ lb bucatini -Bring a large pot of salted water to a boil. Once water is boiling, add bucatini. -Add olive oil to a large skillet and warm over medium heat. Once olive oil is warm, add shallots. -When shallots are translucent, add roasted garlic, riced cauliflower, toasted pine nuts, salt and nutritional yeast (optional). Stir and let cook for 5 minutes or until cauliflower is tender. -Once the bucatini is done (cooked al dente) , reserve 1 cup of pasta water then strain and set aside. -Add the cauliflower mixture, plus ½ cup pasta water to a blender and blend until creamy and smooth. -Pour mixture back into the pan, add pepper and pasta. Add ¼ cup more pasta water and stir. Remover from heat and serve warm! Roasted Garlic: Preheat oven to 400F for 20-30 minutes. Chop off the top of a medium-sized garlic bulb, exposing just the ends of each clove. Wrap in aluminum foil & roast for 35 minutes. #vegan #easyveganrecipes #veganrecipe #veganpasta #yum #easyrecipe #quickrecipe
00:203 INGREDIENT GLUTEN-FREE, HIGH PROTEIN WRAP! Makes 3 Wraps Ingredients: 2 large jarred roasted peppers, drain and pat dry 3 tbsp chickpea flour 2 eggs Addition Add-In Options ¼ tsp salt ¼ tsp paprika Pinch pepper -Place all the ingredients into a blender and blend until smooth and lump-free. -Pour ⅓ of the mixture into a non stick pan and spread batter until it forms an 8 inch circle. -Turn heat to medium-low and let the first wrap for 3 to 4 minutes or until the edges start to lift from the pan. Flip and cook for 1 min more. The 2nd and 3rd wrap may take only 2 to 3 minutes to cook on one side and 30 seconds on the other. -Remove from pan and let cool. -Fill with your favorite topping and either wrap like a burrito or roll to create pin wheels. #glutenfree #highprotein #3ingrefients #healthysandwich #vegetarianrecipe
00:26PASQUALINA is a traditional savory Easter pie from Liguria, Italy! My parents are from Napoli so I didn’t grow up eating this, but I wish I had!! It comes together quickly and makes for the perfect appetizer to be served next to a cheese board which is exactly what I will be doing! Ingredients: 1 tbsp butter 1 large shallot minced ¾ tsp nutmeg 30 ounces of spinach ½ cup grated Pecorino Romano or Parmigiano Reggiano ¾ tsp salt ¼ tsp pepper 14 ounces ricotta strained of any excess moisture 7 eggs Egg wash (1 egg + 1 tbsp water whisked) 2, 12x12 inch pastry dough sheets 1, 9 inch spring form pan -Preheat oven to 400F -Add butter to a large skillet and melt over medium heat. Add shallots ,½ tsp nutmeg and sauté for a minute. -Add all of your spinach and cover until the spinach begins to wilt, then toss and continue to cook until all the spinach has cooked down. -Place spinach in a colander and press down to remove as much moisture as possible. Use a scissor to chop the spinach into small pieces. -Transfer spinach to a large bowl. Add grated cheese, salt, pepper, remaining nutmeg, ricotta and 2 eggs. Use your hands to mix well and then store in fridge while you work on the crust. -Place one pastry dough sheet on a lightly floured cutting board. Place the spring form on-top of the pastry sheet and use a sharp knife or pizza cutter to cut around the spring form. This will be the top of your cake. -Grease the spring form pan with olive oil. Gently place the rectangular pastry sheet over the spring form pan. Gently press the pastry dough into the pan. -Fill the pan with the spinach mixture. -Create 5 wells as show. Drop the remaining 5 eggs into the wells. Be careful not to break the yolks. -Use the circular pastry dough you just cut to top the cake. -Trim the edges of the bottom layer and fold over the top to form a crust. -Brush with egg wash and use a sharp knife to create 6 or 7 tiny vents. -Bake for 30 minutes. Remove and let rest for a few hours before serving. #easterappetizer #italianfood #easter #easterdinner #easyrecipe #simplerecipe
00:36#ad I made Shepherd’s Pie in half the time with the help of McCain Mash-Ups®. Typically they’re served as a dinner side, but McCain Mash-Ups® crispy breaded shell and creamy potato filling also make the perfect topping to my 30 minute Shepherd’s Pie! They're made with real potatoes, 100% real cheese and come in 3 unique flavors; Mild Cheddar, Cheddar and Bacon and Cheddar and Broccoli! See recipe below. #McCainPartner • Ingredients: • 2 bags of McCain Mash-Ups® in Mild Cheddar flavor • 1 lb ground beef • 2 tablespoons butter • 1 small onion, diced • 2 carrots, diced • 1 cup peas (fresh or frozen) • 2 teaspoons fresh rosemary minced • 2 teaspoons fresh minced • ¾ tsp salt • ½ tsp pepper • 2 tablespoons tomato paste • 2 tablespoons all-purpose flour • ¾ cup beef broth • ½ cup shredded cheddar cheese (optional) • Instructions: • Preheat your oven to 425°F. • Place 2 bags of McCain Mash-Ups® in Mild Cheddar flavor onto a baking sheet and set aside. • In a large skillet, melt 2 tablespoon of butter over medium heat. Add the diced onions, carrots, fresh rosemary, thyme, salt and pepper. Cook until the veggies begin to soften, about 3 minutes. • Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned and cooked through, about 7 minutes. • Add tomato paste and sprinkle the flour over the beef mixture, stirring well to combine. Cook for 2 minutes to remove the raw flour taste. • Add the beef broth and stir everything together. Cook for an additional 2 minutes to allow the flavors to meld. If the mixture seems too dry, you can add more beef broth or water. Top with cheddar cheese and set aside. • Place the baking sheet with the McCain Mash-Ups® into the oven to cook for 16 minutes, flipping half way through. • When the McCain Mash-Ups® are half way done, add the skillet with the Shepherd’s Pie base into the same oven for remaining 8 minutes. • Top Shepherd’s Pie base with McCain Mash-Ups®, serve warm and enjoy!
00:35Save for the next time your brunchin! Ingredients 8 eggs 2 large zucchini ⅓ cup grated Parmigiano Reggiano ¾ tsp salt ½ tsp pepper 1¼ cup ricotta ½ cup pesto 10 pieces of jarred roasted peppers 3 tbsp crushed jarred Calabrian chili pepper 3 cups arugula Additional Filling Options: sliced turkey, prosciutto, sundried tomatoes, romesco sauce, provolone Instructions -Preheat oven to 350F -Rinse zucchini really well. Grate the zucchini using the largest holes on your box grater. Place shredded zucchini onto a clean dish towel or paper towels and pat down to absorb as much moisture as possible. -Add eggs, salt & pepper to a large bowl. Whisk to combine then fold in grated parm and zucchini. -Using a cooking spray or oil to lightly grease Line a 17x13 baking sheet. Line it with parchment paper and grease again. -Pour zucchini-egg mixture onto the parchment lined baking sheet. Use a spatula to make sure it is evenly distributed. -Bake for 25 minutes then remove from oven and let cool to room temp. -Top with a thin layer of ricotta followed by a thin layer of pesto. Add roasted peppers and roll the sheet pan frittata into a log using the parchment paper as shown. -Warm the zucchini and sheet pan roll just before serving by placing it in a 350F oven for 10 minutes. Top with Calabrian chili pepper and arugula.
00:34My CHICKEN CAESAR SALAD PIZZA does not disappoint. INGREDIENTS 12 ounces pizza dough 1 tbsp olive oil ½ cup grated Parm cheese 3 tbsp garlic oil (optional, recipe below) ¼ cup mozzarella cheese ⅓ cup caesar dressing (recipe below) 2 romaine hearts shredded 1 cup rotisserie chicken pulled ½ red onion sliced thin 1 large round Parm Frico (recipe below) -Preheat oven to 450F -Grease an 11inch cast iron skillet with one tbsp of olive oil. Spread ½ cup grated parm over the bottom and up the sides of the pan. -Stretch the pizza dough to form an 11 inch round pizza and place into the skillet on-top of the cheese. -Spread 3 tbsp of garlic oil, or regular oil, over the pizza leaving 1 ½ inch boarder. -Top with mozzarella cheese and bake in the oven for 25 minutes or until golden brown. -While the pizza cooks add shredded romaine and chicken to a large bowl. Toss with just a few tablespoons of dressing and store in refrigerator until ready to serve. -Remove pizza from oven. Once it’s cooled to room temp, top with romaine/chicken mix, red onions, more dressing and Parm frico! GARLIC OIL ⅓ cup olive oil 6 large garlic cloves minced ½ tsp salt Add olive oil and garlic to a small sauce pan. Cook over medium-low heat until golden brown then immediately remove from heat. Season with salt. FRICO ⅓ cup grated Parmigiano Reggiano Preheat oven to 400F. Add cheese to silicon or parchment lined baking sheet, spread cheese to form a 6 inch circle. Place in the oven for 4 minutes or until golden brown. Let cool, then use a spatula to gently lift and place on top of caesar salad. CAESAR DRESSING 2 large egg yolks Juice from one lemon 1/2 tsp dijon mustard 2 anchovy fillets that were packed in oil (can sub with 1/2 tsp capers or 1/4 tsp extra salt) 2 garlic cloves grated 1/4 cup grated parm 1/2 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp pepper 1/3 cup vegetable oil 2 tbsp olive oil Add egg yolks, lemon juice, mustard, anchovies, garlic, grated parm, Worcestershire, salt and pepper to mixing cup. Use an immersion blender or regular blender to blend well. Slowly stream in vegetable oil as you continue to blend. Whisk in olive oil and set aside.
00:25TODO 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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