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Little crispy

NRM84

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86,738 views • 6 months ago •via X (Twitter)

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I’m not really a sandwich girl, but bánh mì sandwiches are the bomb. (Viet food is underrated). Crispy baguette, grilled pork (or chicken), pickled carrot and daikon, cucumber, cilantro, jalapeño, and a little mayo or pâté. Sweet, salty, crunchy, fresh. Unreal.

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This is one of those recipes that feels a little special but takes almost no effort. Creamy baked feta, sweet bursty cherry tomatoes, crispy garlic-rubbed bread… it's the kind of dish you put in the middle of the table and suddenly everyone's happy. ...

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Alexandra Nikolidaki

23,577 views • 1 month ago

Friends, please join me again as I make crispy pork belly for the SECOND TIME!! Since I failed miserably sa una 😆 this time I had help from our little Chef! Please comment below if you have any tips and suggestions! #crispyporkbelly #arvicsfoodreview #arviccooks

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Arvic Tan

10,890 views • 2 years ago

Carnivore crack snack. 🥓 When I first started carnivore I had WICKED cravings for something snacky, crunchy, and salty. This hits every single one of them. Crispy bacon + whipped heavy cream & cream cheese with a little vanilla. Salty. Crunchy. Creamy. Sweet. Zero guilt. Zero sugar. Zero regret. 👑🥩 Drop a 🥓 if you need this recipe.

Carnivore crack snack. 🥓 When I first started carnivore I had WICKED cravings for something snacky, crunchy, and salty. This hits every single one of them. Crispy bacon + whipped heavy cream & cream cheese with a little vanilla. Salty. Crunchy. Creamy. Sweet. Zero guilt. Zero sugar. Zero regret. 👑🥩 Drop a 🥓 if you need this recipe.

Queen of Carni

17,381 views • 4 months ago

Have you ever tried turning leftover rice into sushi cups? Press the rice firmly into a greased muffin tin, shaping each one into a little cup with a well in the center. Bake at 400°F for 20 minutes, until the edges are golden and crispy. If your oven runs hot, start checking around 15 minutes. Let them cool so they hold their shape, then fill them with your favorite sushi toppings

Have you ever tried turning leftover rice into sushi cups? Press the rice firmly into a greased muffin tin, shaping each one into a little cup with a well in the center. Bake at 400°F for 20 minutes, until the edges are golden and crispy. If your oven runs hot, start checking around 15 minutes. Let them cool so they hold their shape, then fill them with your favorite sushi toppings

Sovey

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🍚 This woman shows how to make homemade Rice Krispies cereal for pennies on the dollar and it's super fast… Instead of paying $5.39 for the family-size Kellogg’s Rice Krispies cereal at the store, she buys the store-brand parboiled long-grain rice (Meijer’s in her case) for just $4.99 for a whole 5-pound bag! She fries the rice in hot vegetable oil and turns it into fresh crispy cereal in SECONDS. She sets up a little “grease station,” drops in small batches, drains them, and stores the crispy rice in a Mason jar. She started doing this for her elderly mom, who basically only eats Rice Krispies but often forgets to eat. Now making homemade Rice Krispies Treats just got a whole lot less expensive!

End3of6Days9 (Helen) 🇺🇸

122,520 views • 3 months ago

Brother Pig, We honor you. We dined on your crispy little ears... Savored your succulent underbelly. Swam in the bioluminescent lit ocean w/ a family of mantas. Shared the awe of an endless waterfall. I'm full. I'm tan. I'm winning. I'm ♥️ And I'm broke. Filled w/ the fortune of my family. Coming home w/ sun kissed hearts, full bellies, and renewed relationships. Lots of HONOR in that! This is my win. Comment back w/ ♥️ Most reposts/quotes/likes... wins $1k!

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Liver King

8,205,759 views • 2 years ago

I wanted to make something new for the kids, so I made Egyptian style Shrimp Fries, crispy potato sticks shaped like shrimp and stuffed with a little cheese and flavor. 🍤🥔 It’s one of those simple dishes that look fancy but come from almost nothing, just time and love. ❤️ The kids couldn’t stop smiling, calling it “zaaki” and “fancy” after every bite. 🤤 In a place where ingredients are limited, creativity is what keeps the taste of joy alive. 🔥🫶

I wanted to make something new for the kids, so I made Egyptian style Shrimp Fries, crispy potato sticks shaped like shrimp and stuffed with a little cheese and flavor. 🍤🥔 It’s one of those simple dishes that look fancy but come from almost nothing, just time and love. ❤️ The kids couldn’t stop smiling, calling it “zaaki” and “fancy” after every bite. 🤤 In a place where ingredients are limited, creativity is what keeps the taste of joy alive. 🔥🫶

Hamada Shoo

319,407 views • 8 months ago

There are dishes that make sense… and then there are the ones you can’t stop eating. This firmly belongs in the second category. Spanakopita pasta. Lasagna spirals standing at attention, packed with spinach, feta, and herbs, a real béchamel poured over the top, baked until golden and crispy. A little unhinged, a little excessive, exactly what you want when that late night craving hits. It has no business being this good. And yes, when you’re chopping this many onions and herbs, having a sharp, balanced knife in your hand makes all the difference. I’ve been reaching for the Shiranami line from Shun Cutlery a lot lately for that reason. Want the recipe? Click the link in my bio.

There are dishes that make sense… and then there are the ones you can’t stop eating. This firmly belongs in the second category. Spanakopita pasta. Lasagna spirals standing at attention, packed with spinach, feta, and herbs, a real béchamel poured over the top, baked until golden and crispy. A little unhinged, a little excessive, exactly what you want when that late night craving hits. It has no business being this good. And yes, when you’re chopping this many onions and herbs, having a sharp, balanced knife in your hand makes all the difference. I’ve been reaching for the Shiranami line from Shun Cutlery a lot lately for that reason. Want the recipe? Click the link in my bio.

Andrew Zimmern

18,121 views • 3 months ago

OK so I have to tell you about my new obsession. Cheese chips with little slices of butter and salt on top. 🧈 Forget pork rinds. This is next level. Something I’ve learned in my carnivore journey is how important getting enough fat in your diet actually is. I’ve also learned to stop fearing saturated fat, dairy fat, all of it. Here’s what I notice every single time I don’t get enough fat. I get tired. I get a little brain fog, my thinking isn’t as clear. I get irritated more easily at little things. I get cravings out of the blue. And then I eat some fat and the cravings disappear. My energy comes back. My brain gets clear. My thoughts get more organized. Every. Single. Time. Some people might call that anecdotal. I call it lived experience. And as you all know, I always bring my receipts. I am very transparent and honest, I share everything with you guys, so I could not gatekeep this amazing new snack. This version is Havarti cheese sliced into small squares, toasted until crispy, cooled, then topped with a little Tillamook butter and salt. These little powerhouse bites are mostly fat with a little protein, and I am absolutely obsessed. You’re gonna want to make these right now. 🔥

OK so I have to tell you about my new obsession. Cheese chips with little slices of butter and salt on top. 🧈 Forget pork rinds. This is next level. Something I’ve learned in my carnivore journey is how important getting enough fat in your diet actually is. I’ve also learned to stop fearing saturated fat, dairy fat, all of it. Here’s what I notice every single time I don’t get enough fat. I get tired. I get a little brain fog, my thinking isn’t as clear. I get irritated more easily at little things. I get cravings out of the blue. And then I eat some fat and the cravings disappear. My energy comes back. My brain gets clear. My thoughts get more organized. Every. Single. Time. Some people might call that anecdotal. I call it lived experience. And as you all know, I always bring my receipts. I am very transparent and honest, I share everything with you guys, so I could not gatekeep this amazing new snack. This version is Havarti cheese sliced into small squares, toasted until crispy, cooled, then topped with a little Tillamook butter and salt. These little powerhouse bites are mostly fat with a little protein, and I am absolutely obsessed. You’re gonna want to make these right now. 🔥

Queen of Carni

23,701 views • 5 months ago

Chinese Kitchen at Home: Delicious Beef Steak with Fried Rice and Veggies!" 🍚🥩🔥 Ingredients (for 2-3 people): 300 g minute steak (thin red meat) 1 cup rice (about 200 g) 1 carrot, thinly sliced 1 red or yellow pepper, thinly sliced 1 small onion, thinly sliced 50g Broccoli 2 tablespoons soy sauce 2 tablespoons chili sauce (sweet or slightly spicy, to taste) 2 tablespoons olive oil or sesame oil 1-2 minced garlic cloves A pinch of fresh ginger (optional, for flavor) Pepper to taste Preparation: Boil the rice: Boil the rice in water with a little salt until tender. Drain and set aside. Prepare the meat: Cut the minute steak into thin strips. In a heated pan with a little oil, fry the meat for 2-3 minutes over high heat until browned. Set aside. Fry the vegetables: In the same pan, add oil if necessary and fry the onion, broccoli, garlic and carrots for 2 minutes. Add the peppers and continue stirring for another 2-3 minutes until they soften slightly but remain crispy. Add the sauces: Return the meat to the pan. Add the soy sauce and chili sauce. Mix well to coat the meat and vegetables. Add a little pepper and, if desired, a little grated ginger for flavor. Mix with the rice: Pour the cooked rice into the pan and stir with the meat and vegetables for 2 minutes to absorb the flavor of the sauces. Serve: Serve warm, with a little parsley or sesame seeds on top for decoration.

Chinese Kitchen at Home: Delicious Beef Steak with Fried Rice and Veggies!" 🍚🥩🔥 Ingredients (for 2-3 people): 300 g minute steak (thin red meat) 1 cup rice (about 200 g) 1 carrot, thinly sliced 1 red or yellow pepper, thinly sliced 1 small onion, thinly sliced 50g Broccoli 2 tablespoons soy sauce 2 tablespoons chili sauce (sweet or slightly spicy, to taste) 2 tablespoons olive oil or sesame oil 1-2 minced garlic cloves A pinch of fresh ginger (optional, for flavor) Pepper to taste Preparation: Boil the rice: Boil the rice in water with a little salt until tender. Drain and set aside. Prepare the meat: Cut the minute steak into thin strips. In a heated pan with a little oil, fry the meat for 2-3 minutes over high heat until browned. Set aside. Fry the vegetables: In the same pan, add oil if necessary and fry the onion, broccoli, garlic and carrots for 2 minutes. Add the peppers and continue stirring for another 2-3 minutes until they soften slightly but remain crispy. Add the sauces: Return the meat to the pan. Add the soy sauce and chili sauce. Mix well to coat the meat and vegetables. Add a little pepper and, if desired, a little grated ginger for flavor. Mix with the rice: Pour the cooked rice into the pan and stir with the meat and vegetables for 2 minutes to absorb the flavor of the sauces. Serve: Serve warm, with a little parsley or sesame seeds on top for decoration.

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15,249 views • 5 months ago

Carbonara at Da Enzo Al 29 📍Rome, Italy 🇮🇹 Taste Carbonara: Local food guide from Rome, Valentina Petraroli, takes us inside Da Enzo al 29 to show us what a traditional Roman Carbonara looks like. Authentic Carbonara relies on just four ingredients: crispy guanciale (cured pork jowl), egg yolks, Pecorino Romano cheese, and black pepper. The famous creamy texture doesn’t come from actual cream. It’s created by carefully mixing the rendered fat from the guanciale, the eggs, and a little starchy pasta water away from the direct heat to form a glossy sauce. Nestled in the Trastevere neighborhood, Da Enzo is famous for serving one of the best representations of this classic dish in the city - rich, perfectly coated, and deeply savory.

Carbonara at Da Enzo Al 29 📍Rome, Italy 🇮🇹 Taste Carbonara: Local food guide from Rome, Valentina Petraroli, takes us inside Da Enzo al 29 to show us what a traditional Roman Carbonara looks like. Authentic Carbonara relies on just four ingredients: crispy guanciale (cured pork jowl), egg yolks, Pecorino Romano cheese, and black pepper. The famous creamy texture doesn’t come from actual cream. It’s created by carefully mixing the rendered fat from the guanciale, the eggs, and a little starchy pasta water away from the direct heat to form a glossy sauce. Nestled in the Trastevere neighborhood, Da Enzo is famous for serving one of the best representations of this classic dish in the city - rich, perfectly coated, and deeply savory.

TasteAtlas

22,746 views • 4 months ago

Back when I was a kid the McDonald’s apple pies were fried and served at a scorching temperature. They brought them back for a limited time so I recused to try it. It does taste like what I remember. The outside is fried crispy, laden with little air bubbles under the pasty crust with a nice mildly chunky apple filling. So the consensus is that they are good. However I didn’t look at the nutrition label I have a feeling these are bad for me but I wanted to have one for nostalgic reasons. Anyone else grow up eating these? You gotta try it, it will take you back to the 80’s, a time where most of us were more care free and we didn’t care about calories.

Back when I was a kid the McDonald’s apple pies were fried and served at a scorching temperature. They brought them back for a limited time so I recused to try it. It does taste like what I remember. The outside is fried crispy, laden with little air bubbles under the pasty crust with a nice mildly chunky apple filling. So the consensus is that they are good. However I didn’t look at the nutrition label I have a feeling these are bad for me but I wanted to have one for nostalgic reasons. Anyone else grow up eating these? You gotta try it, it will take you back to the 80’s, a time where most of us were more care free and we didn’t care about calories.

SonnyBoy🇺🇸

82,406 views • 29 days ago

Carnivore Crack Snack 🥓 This recipe got me through some of the hardest cravings of my first weeks on carnivore. I was a chip fanatic. I needed something salty, crunchy, and dippable, and this hit every single note. What you need: 1/2 cup heavy cream 2 oz cream cheese, softened Crispy bacon Optional: touch of vanilla, everything bagel seasoning, garlic powder, or paprika How to make it: Whip your heavy cream until stiff. Add in your softened cream cheese and mix together with a hand mixer. Add vanilla if you want that sweet creamy vibe…or go savory with your seasoning of choice. Scoop into a little serving dish and dip your bacon. That’s it. Done. It gives major bacon maple donut energy and it is ZERO guilt. All fat. All protein. No sugar. No garbage. This snack is one of the reasons I made it through the transition without losing my mind. 🙌 I’m working on my cookbook and I’m thinking about adding this one… y’all tell me in the comments. Should this make the cut? 👇👑🥩

Carnivore Crack Snack 🥓 This recipe got me through some of the hardest cravings of my first weeks on carnivore. I was a chip fanatic. I needed something salty, crunchy, and dippable, and this hit every single note. What you need: 1/2 cup heavy cream 2 oz cream cheese, softened Crispy bacon Optional: touch of vanilla, everything bagel seasoning, garlic powder, or paprika How to make it: Whip your heavy cream until stiff. Add in your softened cream cheese and mix together with a hand mixer. Add vanilla if you want that sweet creamy vibe…or go savory with your seasoning of choice. Scoop into a little serving dish and dip your bacon. That’s it. Done. It gives major bacon maple donut energy and it is ZERO guilt. All fat. All protein. No sugar. No garbage. This snack is one of the reasons I made it through the transition without losing my mind. 🙌 I’m working on my cookbook and I’m thinking about adding this one… y’all tell me in the comments. Should this make the cut? 👇👑🥩

Queen of Carni

12,408 views • 4 months ago

Potato Crust Quiche (Ham, Spinach & Cheese) Ingredients: 6 medium golden potatoes Avocado oil spray Salt 6 eggs 1/2 cup ricotta Heaping 1/2 cup shredded cheddar (plus extra for topping) 1/2 cup diced ham 1 large handful spinach, finely chopped Salt + pepper Fresh chives (for topping) Flaky salt (for finishing) Directions: Start by boiling your potatoes. I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later. Boil until fork tender, then let them cool slightly. Once cooled, peel the skins right off (they should slide off easily). Spray a springform pan with avocado oil. Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust. I use a cup to really press and shape it evenly. Spray the crust with a little more avocado oil and sprinkle salt over the base and sides. Bake at 425°F for 20-25 minutes to pre-bake the crust until lightly golden and starting to crisp. In a bowl, whisk together: 6 eggs ricotta cheddar diced ham chopped spinach salt + pepper Mix well, then pour into your pre-baked potato crust. Top with extra shredded cheese. Bake at 425°F for 40-45 minutes, or until fully set and no longer jiggly in the center. Let it cool slightly before removing from the springform pan. Finish with fresh chives + flaky salt. The crust comes out golden, crispy, and honestly better than regular quiche crust. 🎥 itskatiebien | IG

Potato Crust Quiche (Ham, Spinach & Cheese) Ingredients: 6 medium golden potatoes Avocado oil spray Salt 6 eggs 1/2 cup ricotta Heaping 1/2 cup shredded cheddar (plus extra for topping) 1/2 cup diced ham 1 large handful spinach, finely chopped Salt + pepper Fresh chives (for topping) Flaky salt (for finishing) Directions: Start by boiling your potatoes. I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later. Boil until fork tender, then let them cool slightly. Once cooled, peel the skins right off (they should slide off easily). Spray a springform pan with avocado oil. Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust. I use a cup to really press and shape it evenly. Spray the crust with a little more avocado oil and sprinkle salt over the base and sides. Bake at 425°F for 20-25 minutes to pre-bake the crust until lightly golden and starting to crisp. In a bowl, whisk together: 6 eggs ricotta cheddar diced ham chopped spinach salt + pepper Mix well, then pour into your pre-baked potato crust. Top with extra shredded cheese. Bake at 425°F for 40-45 minutes, or until fully set and no longer jiggly in the center. Let it cool slightly before removing from the springform pan. Finish with fresh chives + flaky salt. The crust comes out golden, crispy, and honestly better than regular quiche crust. 🎥 itskatiebien | IG

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55,376 views • 8 days ago