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Ima kabil | Recipes

@ima.kabil

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🇺🇸 US comfort food 🇺🇸
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Steak Frites Sandwich with Creamy Peppercorn Sauce Everything you love in one sandwich 🤤🥩 Crispy golden sourdough, melty cheese, juicy steak, crispy fries & creamy peppercorn sauce. This might just be your new favorite! Ingredients * 1 thick-cut ribeye steak, about 400–450 g * Salt and black pepper * 1 tbsp oil * 1 tbsp butter * 2 rosemary sprigs * 2 large sourdough slices * 80 g shredded Gruyère * 60 g shredded mozzarella * Softened butter, for spreading * 1 large potato, cut into thin fries * Oil for frying Peppercorn Sauce * 2 tbsp chopped shallot * 1½ tbsp crushed black pepper * 80 ml beef stock * ½ tsp Worcestershire sauce * ⅛ tsp white vinegar * 50 ml heavy cream * 1 tsp cold butter * Salt, to taste Method 1. Soak fries in cold water for 20–30 minutes, then dry thoroughly. Fry in small batches at 330–340°F / 165–170°C until golden and crispy. Season with salt. 2. Pat steak dry, season, and sear in hot oil for approximately 2–3 minutes per side. Lower the heat, add butter and rosemary, then baste and turn until your preferred doneness. Remove at around 130°F / 54°C for medium-rare or 140°F / 60°C for medium. Rest 5–10 minutes, then slice against the grain. 3. Remove rosemary and excess fat from the skillet. Cook shallot and pepper for 1 minute. Add stock, Worcestershire, vinegar and cream. Simmer until creamy, stir in cold butter, season and strain. 4. Fill sourdough with both cheeses. Butter the outside before placing in the skillet, then toast over low heat until golden on both sides and melted. 5. Open the cheesy bread while hot. Add steak, peppercorn sauce and crispy fries, then close and serve. For thicker steaks: optionally finish after searing in a 400°F / 200°C oven, checking after 3 minutes. Use a thermometer rather than timing alone. Optional tips: For a smoother sauce, strain after cooking to remove the shallot and peppercorn pieces, like I did. For a better crust, pat the steak dry, salt it, and refrigerate uncovered on a wire rack over a tray for 24 hours. Pat thoroughly dry again before cooking. #SteakSandwich #SteakFrites #PeppercornSauce #ComfortFood #SandwichLovers by @ima.kabil
71
2 days ago
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Only 5 simple ingredients to make the richest, creamiest tiramisu. Silky, coffee-soaked, and melt-in-your-mouth good. 🤎 Classic Italian Tiramisu 🇮🇹 Pan: 12 × 9 in * 1.25 kg mascarpone * 12 egg yolks * 300 g sugar * 3 cups cold espresso * 2 packs Savoiardi * Cocoa powder, for dusting 1. Whisk egg yolks + sugar over a gentle double boiler until pale, slightly thick, and 160°F / 71°C. 2. Remove from heat and beat 3–5 min until light and ribbon-like. Let cool slightly. 3. Add mascarpone in 3 batches, mixing on low just until smooth. 4. Quickly dip Savoiardi in cold espresso. Layer with half the cream, then repeat. 5. Chill 8 hours or overnight, then dust with cocoa. #Tiramisu #ItalianTiramisu #DessertRecipe #EasyDessert #FoodReels by @ima.kabil
322
15 days ago
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Juicy steak, crispy fries, and that creamy peppercorn sauce… you need to try this. 🥩🍟🔥 STEAK FRITES WITH CREAMY PEPPERCORN SAUCE INGREDIENTS Steak: • 300 g New York strip or ribeye • Salt & black pepper • Neutral oil • 1 tbsp butter • 2 garlic cloves • 2 rosemary sprigs Peppercorn Sauce: • 2 tbsp chopped shallot • 1½ tbsp crushed black pepper • 80 ml beef stock • ½ tsp Worcestershire sauce • ⅛ tsp white vinegar • 50 ml heavy cream • 1 tsp cold butter • Salt Fries: • @oreida Extra Crispy Fast Food Fries • Oil for frying METHOD Season the steak with salt and pepper and sear in a very hot pan For medium-rare, sear for 2½ minutes per side. Add butter, garlic, and rosemary, then baste for 1 minute total. Rest for 8–10 minutes. Cook the shallot and black pepper for 1 minute. Add beef stock, Worcestershire sauce, vinegar, and heavy cream. Simmer until creamy, then finish with cold butter and strain. Fry the @oreida fries straight from frozen in small batches until golden and crispy. Slice the steak, pour over the sauce, and serve with the crispy fries. NOTE: For the best crust and a juicy center, salt both sides and refrigerate uncovered on a wire rack for 24 hours. Pat dry and sear in a very hot pan: • Rare: 2 min per side • Medium-rare: 2½ min per side • Medium: 3½ min per side For a deeper crust, place a steak press or something heavy on top for the first 30–60 seconds only. Add butter, garlic, and rosemary, then baste for 1 minute. Rest for 8–10 minutes. and enjoy #SteakFrites #SteakRecipe #ComfortFood #EasyDinner #DinnerIdeas by @ima.kabil
550
24 days ago
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Five-Star Restaurant-Style Baked Mac & Cheese 🧀🔥 This isn’t just mac and cheese—this is five-star restaurant-style baked mac and cheese! Ultra-creamy and cheesy inside, with the most irresistible golden crust on top. No eggs and no dry bites—just pure comfort food. 🤎 I loved baking it in my @madein baking dish—it baked beautifully and gave me that perfectly golden top while keeping the mac and cheese creamy inside. Ingredients: • 1 lb @barillaus Elbows pasta • 4 tbsp butter • 3 tbsp all-purpose flour • 2 cups whole milk • 1 (12 oz) can evaporated milk • ½ cup heavy cream • 1 tsp garlic powder • ½ tsp onion powder • ½ tsp paprika • ½ tsp black or white pepper • ½ tsp mustard powder, optional • Salt to taste For the cheese sauce: • 10.5 oz sharp cheddar • 7 oz Monterey Jack • 3 oz American cheese For the topping: • 4 oz sharp cheddar • 3 oz low-moisture mozzarella • 1 oz Parmesan Instructions: Preheat the oven to 425°F. Cook the pasta for 3 minutes less than the package directions, then drain. Melt the butter, stir in the flour, and cook for 1 minute. Gradually whisk in the whole milk, evaporated milk, heavy cream, and seasonings. Cook for 3–5 minutes until slightly thickened. Turn off the heat and stir in the sauce cheeses until smooth. Add the pasta and mix until fully coated. Add half of the mac and cheese to a buttered baking dish and sprinkle with a little of the topping cheese. Add the remaining mac and cheese, then cover with the rest of the cheese. Bake for 12–15 minutes, then broil for 1–3 minutes until golden and bubbly. Let it rest for 5 minutes and enjoy! For the smoothest and creamiest sauce, always grate the cheese fresh from the block. #macandcheese #bakedmacandcheese #comfortfood #cheesypasta #foodreels by @ima.kabil
1k
a month ago
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Hot Honey Potato Chip Crispy Chicken Tenders 🔥🍯 Not your average chicken tenders! Coated in crushed @utzsnacks x @mikeshothoney Potato Chips for an extra-crispy, flavor-packed crunch, then paired with a creamy Mike’s Hot Honey dipping sauce for the perfect sweet-and-spicy finish. This combination is next-level and an absolute must-try! Ingredients 2.2 lb (1 kg) chicken breast tenderloins ½ cup buttermilk 1 cup all-purpose flour 3 eggs, beaten 1 bag (7.5 oz / 213 g) @utzsnacks x @mikeshothoney Potato Chips, crushed Cooking spray Chicken Seasoning ½ tsp garlic powder ½ tsp onion powder ½ tsp sweet paprika ½ tsp smoked paprika ½ tsp white pepper ½ tsp cayenne pepper ½ tsp salt ¼ tsp MSG, optional Flour Seasoning ½ tsp garlic powder ½ tsp onion powder ½ tsp sweet paprika ½ tsp smoked paprika ½ tsp white pepper ½ tsp cayenne pepper ½ tsp salt ¼ tsp MSG, optional Instructions Mix the chicken with its seasoning and buttermilk. Refrigerate for 30 minutes. Mix the flour seasoning into the flour. Coat each tender: flour → egg → crushed chips, pressing firmly. Arrange on an oven-safe wire rack over a baking sheet and spray lightly with oil. Bake at 500°F (260°C) for 10 minutes. Flip, spray again and bake for another 10 minutes. Continue checking and flipping every 5 minutes until golden and the center reaches 165°F (74°C), about 35–40 minutes total. Creamy Hot Honey Sauce ½ cup mayonnaise 2 tbsp @mikeshothoney Original 1½ tbsp ketchup 1 tsp Dijon mustard 1 tsp lemon juice or pickle juice ½ tsp garlic powder ¼ tsp smoked paprika Pinch of salt Mix until smooth and finish with an extra drizzle of Mike’s Hot Honey. #MikesHotHoney #UtzSnacks #CrispyChickenTenders #HotHoneyRecipes #GameDayFood by @ima.kabil
46
a month ago
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This Korean Fried Chicken is seriously irresistible 🤤🔥 Super crispy, sweet, spicy, saucy, and packed with flavor. You NEED to try this one! Prepist makes saving recipes so easy 🤍 Save recipes from anywhere in seconds and keep them organized in one place, like your own digital cookbook. I added the Prepist link in my bio @prepist.app Korean Fried Chicken Sauce 500 g gochujang 380 g honey 240 ml soy sauce 90 ml rice vinegar 320 g ketchup Up to 60 g minced garlic 80 ml water 1 tbsp toasted sesame oil Simmer everything except sesame oil over medium-low heat for 3–5 min until smooth and glossy. Remove from heat, stir in sesame oil and keep warm. Chicken 1 kg boneless skinless chicken thighs 1 tsp kosher salt ½ tsp garlic powder 1 tbsp sugar ½ tsp MSG 1 tsp white pepper 15 ml rice vinegar Trim excess fat, pat dry, season and refrigerate 20–30 min. Dry Dredge 500 g potato starch 250 g flour 1 tsp sugar ½ tsp MSG ½ tsp garlic powder 1 tsp white pepper Reserve 85 g for batter. Wet Batter 85 g dry dredge 1 tsp baking powder ~100 ml ice-cold water Mix into a thin batter and refrigerate. Coat Chicken → cold batter → dry dredge. Let a little batter drip into the flour to create crispy clumps. Press coating onto chicken, then shake 3–4 times. Keep batter cold between batches. Double Fry First fry at 340–350°F / 170–175°C, 2–3 min per side in small batches. Second fry at 375°F / 190°C until golden, extra crispy and cooked to 165°F / 74°C. Toss with just enough warm sauce. Finish with sesame seeds + green onions. Ranch on the side is highly recommended! Double frying + cold batter keeps the chicken extra crispy even after adding the sauce. Extra sauce can be refrigerated for 4–5 days or frozen for 2–3 months. #KoreanFriedChicken #CrispyChicken #ChickenRecipes #KoreanFood #Prepist by @ima.kabil
89
2 months ago
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Crispy, creamy, cheesy… and the CHIN-SU Golden Lava Sauce makes every bite absolutely unforgettable. 🤤🔥 Cheesy Potato Shrimp Croquettes with CHIN-SU Golden Lava Sauce Ingredients Cheesy Potato Shrimp Croquettes * 500 g shrimp, peeled and deveined * 350 g potatoes, boiled, mashed, and cooled * 1 egg * 3 tbsp cornstarch * 2 garlic cloves, minced * 2 tbsp chopped fresh parsley * 1 tsp paprika * ½ tsp garlic powder * ½ tsp onion powder * 1 tsp salt * ½ tsp black pepper * Mozzarella string cheese, cut into small pieces Coating * All-purpose flour * 2 eggs, beaten * Panko breadcrumbs CHIN-SU Golden Lava Sauce * 2 tbsp fish sauce * 1–2 tbsp CHIN-SU Hot Sauce * 2 tbsp sugar * Juice of ½ lemon * 2 garlic cloves, finely minced and lightly fried Instructions 1. Heat a little oil in a skillet over medium heat. Add the garlic, shrimp, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1–2 minutes, just until the shrimp turn pink. 2. Let the shrimp cool completely, then chop into small pieces. 3. In a bowl, combine the chopped shrimp with the mashed potatoes, egg, cornstarch, and parsley. Mix until well combined. 4. Take a portion of the mixture, place a small piece of mozzarella in the center, then shape into a croquette and seal well. 5. Coat each croquette in flour, beaten egg, then panko breadcrumbs. 6. Freeze for 20 minutes. 7. Heat the oil to 350°F (175°C) and fry for 3–4 minutes, or until golden brown and crispy. 8. For the sauce, combine the fish sauce, CHIN-SU Hot Sauce, sugar, lemon juice, and lightly fried garlic in a small saucepan. 9. Cook over low heat, stirring, until the sauce is smooth, glossy, and slightly thickened. Serve the Cheesy Potato Shrimp Croquettes warm with CHIN-SU Golden Lava Sauce for dipping. #CHINSUUSA #ShrimpCroquettes #CheesyCroquettes #PotatoCroquettes #ShrimpRecipe taken in USA by @ima.kabil
28
2 months ago
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🍗KFC-Style Fried Chicken… made at home! The full recipe with all my tips is now on my TikTok @ima.kabil. 🔗 My TikTok is linked in my bio—tap the link to watch the full recipe! #kfcstyle #kfccopycat #friedchicken #crispychicken #kfc by @ima.kabil
288
3 months ago
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🍣🍔 Crispy Sushi Burger with CHIN-SU Golden Lava Sauce 🔥 This crispy sushi burger is packed with salmon, crab, cream cheese, and avocado, then finished with the most delicious CHIN-SU Golden Lava Sauce. The perfect combination of sweet, savory, and spicy flavors takes every bite to the next level! 🤤🔥 Ingredients For the Filling: • 2 salmon fillets • A pinch of salt • Black pepper to taste • 1 tbsp oil • Crab meat • 1 (8 oz) cream cheese, softened • 3 tbsp mayonnaise • 1 tbsp CHIN-SU Hot Sauce • 1 tbsp CHIN-SU Fish Sauce • 2 green onions, finely chopped For Assembly: • Sushi rice • Nori sheets • Avocado, sliced • Black & white sesame seeds • Chopped chives Wet Batter: • 1½ cups all-purpose flour • ½ cup cornstarch • Cold sparkling water Coating: • Breadcrumbs For the CHIN-SU Golden Lava Sauce: • 1 tbsp neutral oil • 2 garlic cloves, minced • 2 tbsp CHIN-SU Fish Sauce • 2 tbsp CHIN-SU Hot Sauce • 1 tbsp sugar • 1 tbsp lime juice • 1 tbsp water Method Season the salmon fillets with salt, black pepper, and oil. Bake until fully cooked, then set aside. In a bowl, combine the cooked salmon, crab meat, cream cheese, mayonnaise, green onions, CHIN-SU Hot Sauce, and CHIN-SU Fish Sauce. Mix until well combined. Place a sheet of nori on a flat surface. Add sushi rice in the center, then sprinkle with sesame seeds and chopped chives. Top with the salmon and crab mixture, followed by avocado slices. Fold and shape into a burger. For the wet batter, whisk together the flour, cornstarch, and enough cold sparkling water until smooth. Dip each sushi burger into the wet batter, then coat with breadcrumbs. Fry on low to medium heat until golden brown and crispy. To make the CHIN-SU Golden Lava Sauce, lightly sauté the garlic in the oil until fragrant. Add the CHIN-SU Fish Sauce, CHIN-SU Hot Sauce, sugar, lime juice, and water. Cook over low heat until glossy and well combined. Transfer to a drizzle bottle. Cut the crispy sushi burger in half and generously drizzle the CHIN-SU Golden Lava Sauce over the top before serving. #SushiBurger #CrispySushi #SushiLover by @ima.kabil
48
4 months ago
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HOT HONEY BBQ CRISPY CHICKEN TENDERS 🤤🍯🔥 I thought crispy chicken couldn’t get any better… then I added @mikeshothoney 😮‍💨 Perfectly crunchy on the outside, juicy on the inside, and brushed with the most irresistible sweet and smoky Hot Honey BBQ glaze. The flavor, the crunch, the sticky glaze… every bite is pure perfection 🤤🍗 This is the kind of crispy chicken that keeps you reaching for just one more piece… until they’re all gone 😍🔥 @mikeshothoney Recipe HOT HONEY BBQ CRISPY CHICKEN TENDERS Ingredients 8 chicken tenders 2 cups buttermilk 1 tsp salt 1 tsp black pepper 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp cayenne pepper Crispy Coating 2 cups all-purpose flour 1/4 cup cornstarch 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1/4 tsp black pepper 1 tsp cayenne pepper Mike’s Hot Honey BBQ Glaze 1 cup Mike’s Hot Honey 1 cup BBQ sauce 1/2 cup melted unsalted butter Pinch of salt Directions In a large bowl, combine the buttermilk, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken tenders and marinate for at least 30 minutes. In a separate bowl, combine all coating ingredients. Coat each chicken tender in the flour mixture, dip it back into the marinade, then coat again in the flour mixture, pressing firmly to create an extra crispy texture. Wet → Dry → Wet → Dry Let the coated tenders rest for 5 minutes before frying. Heat oil to 350°F 175°C and fry until golden brown and crispy. Transfer the chicken tenders to a wire rack and let them rest for a few minutes to maintain maximum crispiness. For the glaze, combine Mike’s Hot Honey, BBQ sauce, melted butter, and a pinch of salt , Whisk until smooth and glossy. Using a pastry brush, generously brush the glaze over the crispy chicken tenders while they rest on the wire rack. Serve immediately with ranch dressing on the side and enjoy. #ad #MikesHotHoney #CrispyChicken #ChickenTenders #ChickenRecipe by @ima.kabil
2k
4 months ago
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Crispy Sushi Tacos with CHIN-SU Golden Lava Sauce 🤤🌮 One drizzle of CHIN-SU Golden Lava Sauce took these crispy sushi tacos to another level! 🔥 Crispy, sweet, spicy, and packed with incredible flavor in every bite. Recipe below! 👇 Ingredients For the Crispy Nori Taco Shells: • Nori sheets, cut into 4–5 taco-sized circles • Prepared sushi rice • 1 cup flour • ½ cup cornstarch • Cold sparkling water • 2 cups breadcrumbs • Neutral oil for frying For the CHIN-SU Golden Lava Sauce: • 1 tbsp neutral oil • Garlic • 2 tbsp CHIN-SU Fish Sauce • 2 tbsp CHIN-SU Hot Sauce • 1 tbsp sugar • 1 tbsp lime juice • 1 tbsp water For Assembly: • Shrimp tempura • Avocado • Spicy mayo • Eel sauce • CHIN-SU Golden Lava Sauce • Black & white sesame seeds • Fresh chives Instructions 1. Cut the nori sheets into 4–5 taco-sized circles. 2. Mix the flour, cornstarch, and cold sparkling water until smooth and slightly thinner than cake batter. 3. Spread prepared sushi rice onto one side of each nori circle. Brush the opposite side with the batter, then coat with breadcrumbs. 4. Fry until crispy and golden, then transfer to a wire rack. 5. Make the CHIN-SU Golden Lava Sauce by sautéing garlic in oil, then adding CHIN-SU Fish Sauce, CHIN-SU Hot Sauce, sugar, lime juice, and water. Simmer until glossy. 6. Fill the crispy taco shells with shrimp tempura and avocado. Drizzle with spicy mayo, eel sauce, then finish generously with CHIN-SU Golden Lava Sauce. Garnish with sesame seeds and fresh chives. #CHINSU #SushiTacos #Recipe #Foodie #FoodReels by @ima.kabil
87
4 months ago
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🍪🤤 This Nutella Scoopable Cookie is dangerously good… one spoonful turns into the whole pan. Warm, gooey, chocolatey, and absolutely irresistible! 🍫🍨 Nutella Scoopable Cookies 🍪🤎 Nutella Filling • 6–7 scoops Nutella • Freeze until completely firm. Ingredients • 120g cold unsalted butter • 110g light brown sugar • 50g granulated sugar • 1 egg • 1 tsp vanilla extract • Pinch of salt • ½ tsp baking soda • 200g all-purpose flour • Milk chocolate, chopped into small chunks Instructions 1. Mix the cold butter with both sugars until combined. 2. Briefly mix in the egg and vanilla, followed by the salt and baking soda. 3. Fold in the flour until a dough forms, then mix in the chopped chocolate. 4. Divide the dough into 6–7 portions. Flatten each one, add a frozen Nutella scoop, and seal completely. 5. Arrange on a baking tray, leaving space between each cookie. 6. Bake immediately at 180°C (350°F) for 12–18 minutes, until lightly golden and slightly crisp on top. The centers will remain soft and gooey. 7. Add extra chocolate chunks on top as soon as they come out of the oven. #Nutella #Cookies #Dessert #ChocolateLover# FoodReel by @ima.kabil
2k
4 months ago
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