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Here’s #WhatMyKidsEatinaDay Breakfast: banana pancake dippers 1 cup all-purpose flour 2 tablespoons sugar 3 teaspoons baking powder 1/4 teaspoon baking soda 1 egg 1 teaspoon vanilla 3/4 cup buttermilk 2 teaspoons vegetable oil -into a bowl combine flour, sugar, baking powder and baking soda. Whisk in the egg, vanilla, buttermilk and oil. Mix until just combined. Set aside. Slice 1 banana thinly and dip each slice into the pancake mix. Discard excess batter. Melt some butter into a skillet and cook the banana dipper for about 1 minute on each side. Cover and cook for another 3 minutes or so. For the sauce, mix 1 Tbsp peanut butter, pinch of cinnamon and 4 Tbsp make syrup, mix well. Lunch: loaded potato with chicken broccoli and cheese sauce (makes 4) Preheat oven to 400F. Pierce 4 potatoes with fork, add some olive oil and a pinch of salt. Run evenly and bake on oven rack for 1 hr (depending on the size). Cut 2 chicken breast into small pieces and season to your liking. Set aside. Into a skillet add chopped bacon and cook until crispy. Remove from the skillet and discard all but 1 tbsp of the grease, cook the chicken breasts for about 3 minutes on each side and add broccoli florets. Cover and cook for 3-4 minutes or until broccoli reaches desired tenderness. Remove from the skillet. Then melt 1 tbsp butter into the skillet, 1 tbsp flour and whisk for a minute. Slowly add 1 cup of milk, 8 oz shredded cheese and your preferred seasoning. Whisk until cheese has melted. To assemble, cut baked potatoes in half and add some cheese sauce. Then add the chicken and broccoli and some more cheese sauce on top, along with the crumbled bacon. Smoothies: into a blender add about 1 cup coconut water, 1/2 cup each frozen cherries, pineapple and mango. 1/4 cup frozen cauliflower. Blend until smooth Dinner: Steak: 1 ribeye steak, sliced thinly 1 teaspoon baking soda 2 tablespoons cornstarch 2 tablespoons soy sauce 1 tablespoon Shaoxing wine (Chinese cooking wine) Sauce: 1/2 cup beef broth 2 tbsp cup soy sauce 1 tablespoons dark soy sauce 1 tablespoons Shaoxing cooking wine 1 tablespoon sugar 1/2 teaspoon white pepper 1 teaspoon cornstarch 1/2 teaspoon Chinese five spice powder, optional Veggies: 1 tablespoon oil 8 oz snap peas 1/2 onion, sliced thinly 2 inch ginger cut into thin matchsticks 4 garlic cloves, minced Noodles of choice (I used 10 oz ramen) 1 teaspoon sesame oil Instructions Instructions 1. For the steak: place steak in the freezer for 30 minutes then slice thinly. Place in a bowl and add the baking soda, cornstarch, soy sauce and shaoxing wine. Toss and set aside. 2. For the sauce: in a bowl whisk together the broth, soy sauce, dark soy sauce, shaoxing wine, sugar, white pepper, cornstarch and five spice powder. 3. Cook the ramen per directions, drain and rinse with cold water. Add 1 tablespoon oil into a hot wok and sear the steak slices for about 3 minutes. Transfer to a plate, then add the sliced onion. Cook for a few minutes then add the broccoli florets. Add a couple of tablespoons of the sauce and cover for 3 minutes or until slightly tender. 4. Add the ginger, garlic, green onion and cook for a minute. Add the ramen, steak and sauce. Toss for a few minutes until the sauce coats the noodles and veggies. Remove from heat and add about 1 teaspoon of sesame oil. Dessert: blackberry fool 16 oz blackberries, divided 1-2 tablespoons sugar 1 tsp vanilla extract -set aside some blackberries whole and place the rest into a bowl with sugar and vanilla and mash with a fork or potato masher. Set aside. Into a bowl add 1 pint of cold heavy cream and 1 tablespoon sugar (optional) mix until fluffy and add the mashed blackberries and gently fold. Add the whole blackberries and fold a couple more times. Refrigerated for a couple of hours before serving
Duration: 88 sPosted : Tue, 19 Mar 2024 01:48:10Views
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