@imya_bratyha42: ⚠️второй канал@marat_za12r_2⚠️ #гта #гтаса #гтасан #гтасанандреас #гтасанандрес #жиза

Imya

Open In TikTok:

Region: RU

Saturday 04 December 2021 14:07:36 GMT

546969

32684

1107

338

Music

Download

No Watermark .mp4 (0.46MB) No Watermark(HD) .mp4 (0.46MB) Watermark .mp4 (0.5MB) Music .mp3

Comments

КУЛЬ :

Есть легенды которые знают из какой игры детства эта музыка?

2026-06-26 20:09:42

42

сосиска в тесте :

грех не знать эту музыку

2026-06-26 07:48:00

23

четкий пацан :

кто знвет этц музыку

2026-06-27 17:47:09

6

KOKOS :

там был какой то сюжет!?

2026-06-26 18:42:14

34

SEREGA :

ух ты😳😳я уже чувствую прилив смехуятины😳😁😁👌✅✅ну всё😂🤣😂 subscribe оформлен😂ВОТ УМОРА🤣🤣🤣СО СМЕХУ УЖЕ НА ПОЛУ ВАЛЯЮСЬ😂😂👍СРАЗУ ВИДНО,ЧЕЛОВЕК С ХОРОШИМ ЧУВСТВОМ ЮМОРА 😂🤣😂Ю-М-О-Р-К-О-М😂👍👍ДАВНО ТАК НЕ СМЕЯЛСЯ😂😂😂👍ХА-ХА👍👍ЧЕЛ РЕАЛЬНО ЖЖЁТ🔥🔥 НАЛОЖЕННЫЙ ЗВУК😧😧😧😁 ИМБА 🤣🤣🤣

2026-06-26 16:30:17

7

𝔐𝔦𝔱𝔰𝔲𝔯𝔦❦𝔎𝔞𝔫𝔯𝔬𝔧𝔦 :

МУЗЫКА ИЗ БОЛЬШОЙ АКУЛЫ Я ДУМАЛА ЧТО НИКТО НЕ ЗНАЕТ ЭТУ ИГРУ

2026-05-09 07:53:25

168

А :

Музыку узнали только Легенды

2021-12-04 14:51:20

529

Это Арсений :

Прощаю

2024-07-30 05:46:51

249

Крэшен энд Бэшен :

Жиза😳

2021-12-04 14:48:31

632

долготяп :

не прощу

2021-12-04 14:44:39

59

Shafl :

я прощяю тебя

2021-12-06 15:17:52

31

brian :

Я в детстве думал что первая миссия в гта сан это гонка, я специально учил маршрут чтобы первым приехать)

2021-12-14 07:15:10

74

tatarkan4ik :

я лет в 12 узнал об этом, до этого только читы вводил и пытался моды установить

2021-12-05 19:59:40

5

zxc-sonder :

очень знакомая музыка но я не могу понять откуда она...

2021-12-04 16:05:48

11

buttshaker3000 :

хахахах я тоже я даже не знал что миссий это сюжет я думал это обучения и проходил только до миссий джи лока и не знал как добраться до сан фиеро

2021-12-04 16:01:05

42

дай 2 гривні :

у кого самая не любимая Мисия? у меня 555 чаевые

2025-08-30 13:13:48

12

Asdrubael :

1 коммент, дай какашку

2021-12-04 14:34:12

15

~Вассаго🌈 :

легенды знают откуда звук

2024-08-01 08:18:54

113

введите текст :

а я вообще только сейчас узнал

2026-05-04 22:49:51

93

Аянами Рэй :

ребят моя команда опять потерялась

2024-07-30 05:58:20

6

клутой миньон [глова картєла] :

интересно кто то помнит откуда песня?

2024-07-30 11:50:53

38

ت :

АААА ЗВУК ОООЧЕНЬ ЗНАКОМЫЙ Я НЕ МОГУ СПОМНИТЬ ОТ КУДА ОН АААА

2024-07-30 06:00:07

102

emotional :

легендарная музыка

2026-05-09 09:48:01

5

To see more videos from user @imya_bratyha42, please go to the Tikwm homepage.

Other Videos

ขอร้องเลยพี่เอฟฟฟ 5555555555555 cr@guyngid12 #mlbbth #mlbb #กายหงิด #เอฟพงค์พิทักษ์ #darksystemmoonton

ขอร้องเลยพี่เอฟฟฟ 5555555555555 cr@guyngid12 #mlbbth #mlbb #กายหงิด #เอฟพงค์พิทักษ์ #darksystemmoonton

صبر..🥹 ماموستا تحسین ابراهیم دوسکی#كوهداربــــــــــە🥺🤍 #ماموستا_ملا_هرمان #دهوك_زاخو_سليماني_ئاكري_ئامیدی_هولیر #hesham_ahmad0 #تحسین_إبراهیم_دوسکی

صبر..🥹 ماموستا تحسین ابراهیم دوسکی#كوهداربــــــــــە🥺🤍 #ماموستا_ملا_هرمان #دهوك_زاخو_سليماني_ئاكري_ئامیدی_هولیر #hesham_ahmad0 #تحسین_إبراهیم_دوسکی

🤎🤎 #سماحة_العشق #عزيز_الروح #اقتباسات #CapCut #fyp

🤎🤎 #سماحة_العشق #عزيز_الروح #اقتباسات #CapCut #fyp

How to Make Butternut Squash Gnocchi 🧈🌰🧈🌰 Ingredients: 5lbs butternut squash (2 x 2.5lb squash) 2.5 cups 00 flour (+ more for dusting) 1 large egg 50g grated parmesan cheese 50g ricotta salata (optional) 1 tbsp olive oil 1 bunch sage 1/4 lb butter 2 large shallots 1/2 cup whipping cream fine sea/kosher salt INSTRUCTIONS: 1. Pre-heat your oven to 400 degrees F. 2. Slice your squash in half, and remove the seeds. Lightly drizzle the cut side with olive oil, and season with salt. Place your squash cut-side down on a tray lined with parchment paper. Bake for 45 minutes, then flip your squash so the cut-side is facing up, and bake for another 15 minutes. The reason for this, is the squash will cook quicker with the cut side down, and will also prevent the squash from getting unwanted colour. The last 15 minutes with the cut-side up is to allow steam to escape. 3. When your squash is finished cooking, you should be able to pierce it with a paring knife with zero resistance. When warm, but still cool enough to handle, scrape out your squash from the skin. This should yield you 4lbs of cooked squash. Set 1lb of squash aside for your purée. With the remaining 3 lbs, press it though a potato ricer onto a large tray. If you see any juice being released during this process, try to squeeze out as much as you can (it should come through the ricer first when squeezed), then transfer the tray of riced squash to the oven for 15 minutes to allow any residual moisture to steam away. Once finished, allow your tray of squash to cool to room temperature. 4. If you haven’t already done so, spread out your squash into an even layer on the tray. Spread your grated Parmesan around the squash, and evenly distribute one beaten egg. Use a bench scraper to mix everything together in a chopping motion. You can now evenly sprinkle one cup of flour around your squash mix, once again combining it into your squash with a bench scraper. Once well mixed, you can repeat the process with a second cup of flour. At this point, you can try to work your dough into a ball using your hands. If still too wet, add up to 1/2 cup more flour to help it come together. You do want your dough to be relatively wet, but it should still come together into a workable ball. Wrap your dough in plastic wrap and refrigerate it for at least 30 minutes before continuing to the next step. 5. Cut your dough into 8 equal strips, and using a generous dusting of flour, roll each strip into a long, thin

How to Make Butternut Squash Gnocchi 🧈🌰🧈🌰 Ingredients: 5lbs butternut squash (2 x 2.5lb squash) 2.5 cups 00 flour (+ more for dusting) 1 large egg 50g grated parmesan cheese 50g ricotta salata (optional) 1 tbsp olive oil 1 bunch sage 1/4 lb butter 2 large shallots 1/2 cup whipping cream fine sea/kosher salt INSTRUCTIONS: 1. Pre-heat your oven to 400 degrees F. 2. Slice your squash in half, and remove the seeds. Lightly drizzle the cut side with olive oil, and season with salt. Place your squash cut-side down on a tray lined with parchment paper. Bake for 45 minutes, then flip your squash so the cut-side is facing up, and bake for another 15 minutes. The reason for this, is the squash will cook quicker with the cut side down, and will also prevent the squash from getting unwanted colour. The last 15 minutes with the cut-side up is to allow steam to escape. 3. When your squash is finished cooking, you should be able to pierce it with a paring knife with zero resistance. When warm, but still cool enough to handle, scrape out your squash from the skin. This should yield you 4lbs of cooked squash. Set 1lb of squash aside for your purée. With the remaining 3 lbs, press it though a potato ricer onto a large tray. If you see any juice being released during this process, try to squeeze out as much as you can (it should come through the ricer first when squeezed), then transfer the tray of riced squash to the oven for 15 minutes to allow any residual moisture to steam away. Once finished, allow your tray of squash to cool to room temperature. 4. If you haven’t already done so, spread out your squash into an even layer on the tray. Spread your grated Parmesan around the squash, and evenly distribute one beaten egg. Use a bench scraper to mix everything together in a chopping motion. You can now evenly sprinkle one cup of flour around your squash mix, once again combining it into your squash with a bench scraper. Once well mixed, you can repeat the process with a second cup of flour. At this point, you can try to work your dough into a ball using your hands. If still too wet, add up to 1/2 cup more flour to help it come together. You do want your dough to be relatively wet, but it should still come together into a workable ball. Wrap your dough in plastic wrap and refrigerate it for at least 30 minutes before continuing to the next step. 5. Cut your dough into 8 equal strips, and using a generous dusting of flour, roll each strip into a long, thin "rope", about 2cm thick. Cut your gnocchi about 3cm wide. If you’d like, you can keep your gnocchi like this. If you want to go the extra mile, roll each gnocchi with a gnocchi board, or the back of a fork, to create small ridges in the gnocchi, making them more cylindrical in shape. Place all of your gnocchi on a tray, and allow them to dry out, uncovered in the fridge for at least 30 minutes. If not cooking immediately, freeze the tray for later use. 6. For your butternut squash purée, thinly slice your shallots, and sauté over low heat in 1 tbsp butter in a large, heavy-bottomed pot until lightly caramelized. Add your remaining 1 lb cooked squash. Sauté for 4-5 minutes, to caramelize the squash, then add your whipping cream, and reduce for 2-3 minutes. The mix should be the consistency of chunky mashed potatoes. Blend the entire mix while still warm, and pass through a fine-mesh sieve. Season to taste with salt. Keep warm until serving. 7. Dice your 1/4 cup of butter and transfer it to a medium sauce-pot. Melt it over medium heat, and whisk it until it starts to foam up and has a "nutty" aroma. You should see the milk solids turning a light brown colour. At this point, turn off the heat and pour your brown butter into a heat-proof container. RECIPE CONTINUES IN THE COMMENTS ⬇️ #butternutsquash #gnocchi #homecooking #Recipe

About

Robot
API

Legal

Privacy Policy