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@kino.maxx:

KinoTv
KinoTv
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Region: RU
Monday 13 April 2020 21:25:06 GMT
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No Watermark .mp4 (4.73MB) No Watermark(HD) .mp4 (4.73MB) Watermark .mp4 (4.03MB) Music .mp3

Comments

_a.b.a.s.o.v_111
Самир Абасов :
я смотрел всем советую супер фильм зов предков
2020-04-14 04:45:52
4
user17642414
чеченка 💞 :
пожалуйста подскажите название фильма
2020-04-14 01:30:02
1
oskar_052
oskar_052 :
фильм называется зов предков советую
2020-04-14 00:08:32
0
okxana.7
Оkxana :
👍👍👍👍👍 фильм супер
2020-04-14 02:57:07
0
vita65_
vita14_(В.С.Т.) :
Самый лучший фильм, я его смотрела с сестрой
2020-04-14 04:29:25
0
vanekk_7
Vanekk :
рек
2020-04-14 05:04:47
0
_onema
Συντάκτης :
Ток волк а так не че
2020-04-14 10:29:34
0
panaitovapelageya
panaitovapelageya :
зов предков 🥀🥀💔💔
2020-04-14 13:17:55
0
noyneim_1710
Магазин Дыма :
я на зов предков ходил лучший фильм не пожалеете в вк посмотрите его
2020-04-15 14:26:56
0
stasia_solar
💫💞💫 :
мне одной он напомнил мультфильм Балто?
2020-04-22 14:14:49
0
petrov6535
Максим :
Фильм называется Зов Предков
2020-04-23 17:21:58
0
userg8xf4w9z8w
Данил Степанов :
это не его хозяин я смотрел этот фильм
2020-04-24 02:55:51
0
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Other Videos

Có ai giống mình không? Đổi sữa là cả một hành trình, nhưng từ lúc Kiến hợp Enfa A2 thì mẹ đỡ lăn tăn hẳn. Con chịu uống, bụng êm hơn nên hai mẹ con đều nhẹ người. Mấy mom thường bao lâu đổi sữa cho bé một lần? #HợpTácVớiMeadJohnsonNutrition #EnfaA2#DinhDuongChoBe #Sunnynhaquynh
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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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