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Foodqood by Giallozafferano Hot Videos

Foodqood by Giallozafferano
A tasty twist on a classic: Cauliflower steak, crispy and cheesy. Cauliflower Steak au Gratin: Ingredients: • 1 cauliflower • 2 eggs • 1 tablespoon Greek yogurt sauce • Salt, pepper • 2 tomato slices • 2 mozzarella slices • Oregano Instructions: 1. Make the batter: Mix eggs, Greek yogurt sauce, salt, and pepper. 2. Prepare cauliflower: Cut into 2 cm thick slices. 3. Batter the slices: Dip cauliflower in batter, coating all sides. 4. Pan-fry: Cook in oil 5 mins each side, until golden. 5. Add toppings: Put on baking dish, top with tomato, mozzarella. 6. Broil: Sprinkle oregano, bake at 325°F for 10-15 mins, until cheese melts. 7. Serve hot: Let rest before serving. . . @GialloZafferano #khalidelmahi
Foodqood by Giallozafferano
A melt-in-your-mouth delight: Beef tenderloin with spiced butter. Ingredients for the Tenderloin: • Beef tenderloin, 9 ounces • Thyme • Butter For the Spiced Butter: • 1/2 red onion, julienne • Soy sauce • 1 tablespoon muscovado sugar • Butter, 9 ounces, cubed • 1/2 teaspoon paprika For the Side: • Mushrooms, as needed • Salt and pepper • Olive oil • Cherry tomatoes Instructions: 1. Cook the Tenderloin: Sear the beef tenderloin in a pan with some butter, 5 minutes per side. Season with thyme. Finish cooking in the oven at 212°F for 5 minutes, then let it rest for about 10 minutes. 2. Make the Spiced Butter: Sauté the julienne red onion until soft, then add some soy sauce and muscovado sugar to caramelize. Let the onion cool down. In a blender, combine the cubed butter, caramelized onion, and paprika until smooth. Chill the spiced butter and form quenelles. 3. Prepare the Side: Sauté mushrooms in a pan with olive oil, salt, and pepper. Add cherry tomatoes at the end to warm them slightly. 4. Plate: Serve the rested beef tenderloin topped with one or more spiced butter quenelles. Serve with sautéed mushrooms and cherry tomatoes. . . @GialloZafferano #khalidelmahi
Foodqood by Giallozafferano
Enjoy simple, homemade spaghetti tossed with creamy tomato sauce and topped with fresh basil Parmesan for a taste of comfort in every bite. Ingredients: • 200g of whole Parmesan • A bunch of basil • 300g of cherry tomatoes • 200g of tomatoes • A head of garlic • 1 teaspoon of parsley • Olive oil (EVO) • Salt and pepper • Spaghetti Procedures: 1. For the Basil Parmesan: • Cut the Parmesan into cubes. • Remove the basil leaves and blend with the Parmesan in a food processor until you get a green, grainy mixture. Set aside. 2.For the Tomato Sauce: • Combine the cherry tomatoes, washed tomato, whole garlic head, parsley, a drizzle of olive oil, salt, and pepper in a baking dish. • Bake at 180°C (356°F) for 30 minutes. • Remove the garlic, blend the tomatoes, and strain to get a creamy sauce. 3.For the Spaghetti: • Cook the spaghetti until al dente. • Toss with 4 tablespoons of tomato sauce and a drizzle of olive oil. • Serve with a sprinkle of the basil Parmesan on top. . . @GialloZafferano #khalidelmahi
Foodqood by Giallozafferano
Treat yourself to a delightful homemade dessert with these colorful crepes filled with whipped cream and fresh fruit. This easy-to-make recipe is perfect for impressing guests or indulging in a sweet moment any day of the week. Ingredients For the Crepes: - 2 eggs - 35g (about 3 tablespoons) sugar - 12g (about 1 tablespoon) vegetable oil - 190g (about ¾ cup) milk - 60g (about ½ cup) cake flour - Red food coloring - 1 teaspoon vanilla extract For the Filling: - 180g (about ¾ cup) whipped cream - 20g (about 2 tablespoons) sugar 30g mascarpone - Strawberry cubes - cake pieces For the Topping: - Fresh strawberries - Blueberries - Powdered sugar Instructions: - Mix eggs, sugar, oil, milk, flour, red food coloring, and vanilla in a bowl until smooth. Sift twice. - Heat a non-stick pan over low heat. Pour in some batter, tilting the pan to spread evenly. Remove excess batter. Cook for about 1 minute or until the crepe loosens easily from the edges. Repeat with the remaining batter. Let crepes cool on a wire rack. - In a clean bowl, whip the cream with sugar and mascarpone until firm. Keep it in a piping bag in the fridge. Lay out a crepe, spread some whipped cream, add a piece of waffle or cake, more whipped cream, fresh strawberry cubes, and another layer of whipped cream. Wrap and tie with kitchen twine. Decorate with strawberries, blueberries, and dust with powdered sugar. . . @GialloZafferano #khalidelmahi
Foodqood by Giallozafferano
Crostini with Date and Walnut Cream, and Burrata: Ingredients: • 10 pitted dates • 40 grams of walnuts • 1 heaping tablespoon of honey • 1 slice of rye bread • 125 grams of burrata • Chopped walnuts (for garnish) • Extra virgin olive oil (for dressing) • Marjoram (for dressing) Procedure: 1. Preparation of the date and walnut cream: • Finely chop the dates and walnuts in a mortar. • Add the honey and mix well until a smooth cream is obtained. 2. Preparation of the crostini: • Toast the slice of rye bread in a pan until it becomes crispy. 3. Composition of the crostini: • Spread the date and walnut cream on the toasted slice of bread. • Place the burrata on top. • Garnish with chopped walnuts, a drizzle of extra virgin olive oil, and some fresh or dried marjoram. @GialloZafferano
Foodqood by Giallozafferano
Baked Eggplant Ingredients: • 1 eggplant • Salt • 2 eggs • 100g Greek yogurt • Pepper • 1/2 teaspoon paprika • 1/2 teaspoon oregano • 1 onion • 1 chili pepper • Oil • 300g ground meat • 1 tablespoon tomato paste • Mozzarella cheese Instructions: 1. Slice the eggplant, salt it, and let it rest under a weight for an hour. 2. Beat the eggs with yogurt, salt, pepper, paprika, and oregano. Dip the eggplant slices in this mixture and cook for 2 minutes on each side. 3. Sauté onion and chili pepper, add the meat, and cook for 20 minutes. Season with salt, pepper, and tomato paste, and cook for another 10 minutes. 4. Assemble the dish by layering eggplant, meat sauce, and mozzarella cheese, then broil for 10 minutes. . . @GialloZafferano #cucinaitaliana
Foodqood by Giallozafferano
Enjoy a cozy and nutritious meal with this Vegetable and Egg Casserole. Ingredients: - ½ broccoli, chopped into small pieces - 3 potatoes - 2 carrots - ½ leek - 4 eggs - 1 tablespoon (50g) sour cream - 100ml cream - Salt and pepper - 5 cherry tomatoes, halved - 150g grated mozzarella . . @GialloZafferano
Foodqood by Giallozafferano
Simplicity meets flavor: #Spaghetti with homemade #meatballs. Ingredients for Meatballs: 350 grams of ground beef 1 bread roll, diced and soaked in 150 ml of milk Salt and pepper to taste 1/2 teaspoon of chili powder 1 grated garlic clove 1 egg 20 grams of grated Pecorino Romano 20 grams of grated Parmigiano Reggiano For the Sauce and Spaghetti: 1/2 chopped onion Olive oil 200 grams of tomato pulp 10 basil leaves, plus more for garnish Salt 200 grams of spaghetti Instructions: Meatballs: Mix beef with bread, seasonings, garlic, egg, and cheeses. Shape into 40-50 gram meatballs. Cook: Fry meatballs for 10 minutes; set aside. Sauce: Sauté onion in oil, add tomato, basil, salt. Cook 5 minutes. Combine: Cook meatballs in sauce for 30 minutes. Spaghetti: Boil spaghetti until al dente; drain. Toss: Mix spaghetti with sauce, add basil as needed. Plate: Serve spaghetti with sauce, topped with meatballs and garnished with basil. @GialloZafferano #khalidelmahi
Foodqood by Giallozafferano
Beef #tomahawk with baked potatoes and parsley sauce Ingredients: • 1 beef tomahawk • Salt and pepper • Thyme • Butter • Potatoes • Extra virgin olive oil (EVO) • Rosemary • Garlic • Parsley (half a bunch) • Ice cubes (5) Method: 1. For the Tomahawk: • Season the tomahawk with salt and pepper. • Cook in a pan for 10 minutes per side. • Add thyme and butter, then cook in the oven at 130°C for 20 minutes. • To put aside. 2. For the Potatoes: • Cut the potatoes coarsely and boil them until cooked. • Season with 2 tablespoons of oil, rosemary and chopped garlic. • Place in the oven to grill for 15 minutes. • Add oil to the parsley and gratinate until crispy. 3. For the Parsley Oil: • Blend parsley, 50 ml of EVO oil, salt, pepper, a clove of garlic and ice cubes to make a pesto. • Season the meat with this pesto. . . #khalidelmahi @GialloZafferano
Foodqood by Giallozafferano
#Apple Cream Dive into a unique dessert experience with this Apple Crème Brûlée! It’s creamy goodness inside a hollowed-out apple, topped with a perfectly caramelized sugar crust. A delightful twist to your dessert game! Ingredients: - 2 hollowed-out apples - 150g of apple pulp - 10g + 30g of butter - ¼ tsp of cinnamon - 1 whole egg + 4 egg yolks - 30g of sugar - 70g of white chocolate - Sugar for caramelizing How to Make It: 1. Melt 10g of butter in a pan, add the apple pulp and cinnamon. Cook for 10-15 minutes until soft, then blend into a puree. 2. In a pot, mix 1 whole egg, 4 yolks, 30g of sugar, and the apple puree. Cook over low heat until it reaches 180°F to make a custard. 3. Off the heat, add 70g of white chocolate and 30g of cold butter, stir until smooth. 4. Fill the hollowed-out apples with the custard and chill in the fridge for at least 2 hours. 5. Sprinkle sugar on top and torch it until caramelized. Enjoy cold! . . @GialloZafferano
Foodqood by Giallozafferano
Spicy Chicken and Avocado Flatbread Sandwich . Ingredients: - 200g chicken breast, sliced - 1 tablespoon shichimi togarashi (Japanese spice mix) - Oil - 1 avocado, diced - Half a lime - 1 onion, diced (core removed) - 1 tomato, diced (core removed) - Half a red onion, chopped - Chili pepper to taste - Half a red bell pepper, julienned - Half a yellow bell pepper, julienned - Half a green bell pepper, julienned - Half a white onion, julienned - 50g mozzarella cheese - 1 flatbread Instructions: 1. Marinate the chicken with shichimi togarashi and a bit of oil for 30 minutes. 2. Make a sauce by mixing avocado, lime juice, onion, tomato, red onion, and chili pepper. 3. Cook the chicken for 5 minutes, remove it, then sauté the bell peppers and white onion for 10 minutes before adding the chicken back. 4. On a flatbread, place half of the mozzarella, the chicken and vegetables, top with the remaining mozzarella; fold and cook for 5 minutes. 5. Serve the sandwich with the avocado sauce. . . @GialloZafferano
Foodqood by Giallozafferano
#cucinaitaliana #eggplant Cutlets Recipe A delightful twist on the classic cutlet, these eggplant cutlets are crispy on the outside and tender on the inside. Served with a sweet and sour sauce, they offer a perfect balance of flavors that will tantalize your taste buds. Ingredients: • 2 eggplants • 150 g of rice flour • 200 ml of water • 1/2 teaspoon of paprika • 1/2 teaspoon of salt • Breadcrumbs for breading • Oil for cooking • Sweet and sour sauce for serving Instructions: 1. Baking the eggplants: Wrap the eggplants in parchment paper and then in aluminum foil. Bake in a preheated oven at 392°F (200°C) for about 30 minutes. Allow them to cool, then peel and flatten them to a thickness of about one centimeter. 2. Preparing the batter: Mix the rice flour with water, paprika, and salt until you get a smooth batter. 3. Breading: Dip the eggplants in the batter and then in the breadcrumbs. 4. Cooking: Fry the breaded eggplants in a pan with hot oil, about 10 minutes per side, until they turn golden. 5. Serving: Serve the eggplant cutlets with sweet and sour sauce. . . #khalidelmahi @GialloZafferano
Foodqood by Giallozafferano
Whip up this easy and cheesy egg-dipped toast with turkey ham for a delicious twist on your breakfast routine! Ingredients: • 4 slices of bread • 4 slices of turkey ham • 2 slices of cheese • 50g of mozzarella • 2 eggs • 50ml of milk • Salt and pepper • 1 tablespoon of mayo How to Make It: 1. Spread mayo on one slice of bread. 2. Layer on a slice of turkey ham, some mozzarella, a slice of cheese, another slice of turkey ham, and top it off with another bread slice. 3. Beat the eggs with milk, add a pinch of salt and pepper. 4. Dip the sandwich in the egg mixture. 5. Cook it in a pan over medium-low heat for about 10 minutes on each side until golden brown. . . @GialloZafferano
Foodqood by Giallozafferano
🇺🇸 Dive into the world of healthy eating with these lentil burgers, a vegan delight that’s as kind to your taste buds as it is to the earth. Perfect for anyone looking for a flavorful vegetarian and vegan option! Ingredients: 200g lentils Half an onion, chopped 4 sun-dried tomatoes, chopped 4 fresh tomatoes, chopped 50g Taggiasca olives, chopped 150g almond flour 1 teaspoon hot sauce Salt and pepper to taste Cooking oil . . 🇮🇹 Immergiti nel mondo dell'alimentazione salutare con questi burger di lenticchie, una delizia vegana che è tanto gentile con le tue papille gustative quanto lo è con la terra. Perfetti per chiunque sia alla ricerca di un'opzione vegetariana e vegana saporita! Ingredienti: 200g di lenticchie Mezza cipolla, tritata 4 pomodori secchi, tritati 4 pomodori freschi, tritati 50g di olive Taggiasche, tritate 150g di farina di mandorle 1 cucchiaino di salsa piccante Sale e pepe a piacere Olio evo . . @GialloZafferano
Foodqood by Giallozafferano
Whipping up some Moroccan Batbot bread filled with a creamy egg mix. Easy and delicious! Ingredients for the Batbot: - 1 cup of flour - 1/3 cup of warm water - 1 teaspoon of instant yeast - 1/2 teaspoon of salt - 1/3 cup of warm milk - 1 teaspoon of sugar - 3 tablespoons of olive oil For the filling: - 7 eggs - 1 tablespoon of mayonnaise - 1 tablespoon of honey mustard - Salt and pepper to taste - 1 teaspoon of chopped parsley Recipe: Making the Batbot: 1. Mix the flour, warm water, yeast, warm milk, sugar, and olive oil in a large bowl until the yeast is fully dissolved. 2. Gradually add the rest of the flour, mixing until you have a smooth dough. 3. Add the salt last, and knead until the dough is soft and elastic. 4. Let the dough rise in a warm place until it doubles in size. 5. Divide the dough into four, roll them into balls, and then flatten into disks about 1/2 inch thick. 6. Cook in a hot pan until golden brown on both sides. Preparing the filling: 1. Boil the eggs for 10 minutes, then cool them down. 2. Separate the yolks from the whites and chop the whites. 3. Mix the yolks with mayonnaise, honey mustard, salt, pepper, and chopped parsley into a smooth cream. 4. Add the chopped egg whites to the cream and mix gently. . . #khalidelmahi @GialloZafferano
Foodqood by Giallozafferano
Ingredients For the Gnocchi: 500 g (about 1.1 lbs or 4 medium) potatoes 100 g (about 3/4 cup) flour 1 egg yolk Salt, to taste Grated nutmeg, to taste For the Cherry Tomato Sauce: 500 g (about 1.1 lbs) cherry tomatoes 2 cloves garlic Fresh basil, to taste Salt and pepper, to taste Extra virgin olive oil, to taste For the Shrimp: 5 large shrimp, cleaned Extra virgin olive oil, to taste Salt, to taste For the Final Seasoning: Fresh basil leaves Burrata, to taste Instructions Gnocchi Preparation: Bake the potatoes at 350°F (180°C) for 45 minutes without a layer of salt, allowing them to dry well. Once cooked, mash the potatoes and mix with the egg yolk, flour, a pinch of salt, and grated nutmeg until you have a smooth dough. Form the gnocchi and set aside. Cherry Tomato Sauce Preparation: Wash the cherry tomatoes and season with basil, salt, pepper, and a drizzle of olive oil. Roast in the oven at 350°F (180°C) for about 30 minutes. Once cooled, blend with the garlic and strain through a sieve to obtain a smooth cream. Shrimp Head Cream Preparation: Blend the shrimp heads with a drizzle of olive oil and a pinch of salt. Strain the obtained cream through a sieve. Cooking and Finishing: Dice the shrimp meat. Boil the gnocchi in salted water until they float to the surface. In a skillet, sauté the gnocchi with the tomato sauce and a tablespoon of shrimp head cream. Add the shrimp pieces and toss with olive oil and fresh basil leaves. Serve hot, topping each dish with a quenelle of fresh burrata. Enjoy your cooking! @GialloZafferano
Foodqood by Giallozafferano
Dive into a crunchy delight with our Chicory Salad Wraps—where every bite combines the fresh crispness of garden veggies with the creamy touch of mozzarella!" Chicory Salad Wraps Recipe Ingredients: - 4 large chicory salad leaves - 3 medium potatoes, boiled - 1 red onion, chopped - 1 red bell pepper, diced - 2 carrots, diced - 100 grams of mozzarella, diced - Flour, as needed - 2 eggs, beaten - Breadcrumbs, as needed - Salt and pepper, to taste - Oil for frying Instructions: 1. Preparing the Chicory Leaves: - Soak the chicory leaves in hot water for about 10 minutes to soften them. Drain and set aside. 2. Making the Filling: - In a pan, sauté the red onion, red bell pepper, and carrots until they are soft and lightly browned, about 10 minutes. - Mash the boiled potatoes in a large bowl and add the sautéed vegetables. - Season with salt and pepper to taste and add the diced mozzarella, mixing well to combine all ingredients. 3. Filling and Rolling the Wraps: - Spread the potato and vegetable mixture in the center of each chicory leaf. - Wrap the leaves to form the rolls, sealing them well on the sides to prevent the filling from escaping. 4. Breading: - Coat each wrap first in flour, then dipped in beaten egg, and finally in breadcrumbs, ensuring the breading sticks well. 5. Cooking: - Heat some oil in a pan and fry the wraps on all sides until they are golden and crispy, about 10 minutes. 6. Serving: - Serve the wraps hot, ideal as a side dish or a light main course. @GialloZafferano
Foodqood by Giallozafferano
Enjoy a homemade Potato and Ground Beef Roll covered in melted mozzarella. This easy recipe blends the soft texture of potatoes with the rich taste of beef and the creamy touch of cheese, making it a heartwarming dish for any meal. Potato and Ground Beef Roll Ingredients: • 3 large potatoes • Salt and pepper, to taste • 30 grams (about 2 tablespoons) melted butter • 150 grams shredded mozzarella cheese, divided • 250 grams ground beef • ½ leek, cut into thin strips • 1 carrot, diced (approx. 100 grams) • 2 celery stalks, diced (approx. 100 grams) • 15 grams (about 1 tablespoon) tomato paste Recipe: 1. Prepare the Potatoes: • Slice the potatoes about 2 mm thick. • Season with salt and pepper, and mix with the melted butter. • Lay half of the mozzarella on a baking tray lined with parchment, and arrange the potato slices on top. • Bake at 180°C (350°F) for 10 minutes. 2. Cook the Beef Filling: • In a pan, cook the ground beef until brown. • Add the leek, carrot, and celery. Season with salt and pepper. • Mix in the tomato paste and let it simmer on low heat for about 30 minutes. 3. Assemble and Finish Baking: • Remove the potatoes from the oven. • Evenly spread the beef mixture over the potatoes. • Roll up the potato layer with the beef inside, using the parchment to help. • Top the roll with the remaining mozzarella. • Return to the oven and bake at 180°C (350°F) for another 10 minutes, until the cheese is bubbly and golden. . . @GialloZafferano
Foodqood by Giallozafferano
Savor the taste of the sea with this delicious Baked Calamari dish! 🦑🍅🧀 A perfect blend of fresh ingredients and rich flavors. Baked Calamari Ingredients: 3 squid 15 cherry tomatoes 50 grams of green olives (1/3 cup) 30 grams of Taggiasca olives (1/4 cup) 30 grams of grated Parmesan cheese (1/4 cup) 2 heaping tablespoons of breadcrumbs Oregano to taste Half a lemon (juice and zest) 5 basil leaves Salt and pepper to taste Olive oil to taste Instructions: Clean and Prepare the Squid: Clean the squid and cut them into rings. Prepare the Tomatoes: Make a small incision in the cherry tomatoes and blanch them in boiling water for 30 seconds. Cool them down, peel them, and cut them in half. Mix the Ingredients: In a bowl, mix the cherry tomatoes with green olives, Taggiasca olives, Parmesan cheese, breadcrumbs, oregano, the juice and zest of half a lemon, chopped basil leaves, salt, and pepper. Assemble the Dish: Place the squid rings in a baking dish, cover them with the tomato and olive mixture, and drizzle with olive oil. Bake: Bake in a preheated oven at 190°C (375°F) for about 20 minutes or until the squid is crispy. #SeafoodLovers #BakedCalamari #HomeCooking #ItalianCuisine #DeliciousDishes #Foodie @GialloZafferano
Foodqood by Giallozafferano
Stuffed Chicken Cutlet with Light Salad and Tomato Sauce: Ingredients: • 1 chicken breast • 2 oz mozzarella cheese • 1/2 tsp chopped parsley • 3.5 oz breadcrumbs • 3.5 oz flour • 1 tbsp paprika • 1 tbsp curry powder • 2 beaten eggs • Salt and pepper to taste For the Tomato Sauce: • 1/2 chopped onion • 7 oz tomato pulp • Chopped parsley For the Salad: • 1 red onion, sliced • Mixed greens • Juice of 1/2 lemon • Olive oil • Grated Parmesan cheese Instructions: 1. Prepare the cutlet: • Slice and flatten the chicken breast. • Stuff with mozzarella and parsley, then seal. • Mix flour, breadcrumbs, paprika, and curry. • Coat the chicken in the flour mix, dip in eggs, then breadcrumbs again. • Pan-fry each side for about 5 minutes until golden. 2. Make the tomato sauce: • Sauté chopped onion until clear. • Add tomato pulp, salt, pepper, and parsley. Cook for 30 minutes until thickened. 3. Broil: • Pour sauce over cooked chicken, top with more mozzarella, and broil at 390°F for 15 minutes. 4. Salad: • Mix greens, onion slices, lemon juice, oil, salt, pepper, and Parmesan. 5. Serve: • Plate the salad and top with the broiled cutlet. @GialloZafferano
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