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@amdfigueiredo: Ai preto 🎶🔥

Amanda Figueiredo ✨
Amanda Figueiredo ✨
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Region: BR
Wednesday 13 July 2022 22:27:42 GMT
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tamfersil
Tammy Silva :
tá linda amiga 🥰
2022-07-14 18:16:59
1
evellincorreaa
Evellin Correa :
Arrasoou amigaa
2022-07-16 10:46:30
0
hamiltonpereira970
hamiltonpereira970 :
🥰
2025-04-19 23:31:20
0
hamiltonpereira970
hamiltonpereira970 :
😋
2025-04-19 23:31:21
0
al_exandre6796
alexandre@ :
gata bb🥰
2025-04-20 20:56:18
0
al_exandre6796
alexandre@ :
🥰
2025-04-20 20:56:19
0
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بعد التمدد حتى باب المندب.. القوات المسلحة اليمنية تستعيد مواقع غربي تعز وتفتح جبهات شرقي مأرب وخسائر الحوثيين تتواصل لليوم الرابع #اليمن
بعد التمدد حتى باب المندب.. القوات المسلحة اليمنية تستعيد مواقع غربي تعز وتفتح جبهات شرقي مأرب وخسائر الحوثيين تتواصل لليوم الرابع #اليمن
I was wearing like a nice sweater and stuff😒 #fyp #impracticaljokers #funny #trending #viral
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Arnoldd . . . . #fyp5266m #bqwkpp #fyp #hata #arnold
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Nice90 Fashion Quần âu nam nữ #quanau #quanaunam #mebap #xuhuong #videoxuhuong
This was another recipe from my hubby’s birthday dinner ❤️ — Egg Balls! 🇮🇹 If you’ve never had them, think of them as a meatball without the meat 😂 Made with eggs, Pecorino Romano, breadcrumbs, garlic and parsley, then simmered right in tomato sauce. They’re simple, old-school, and SO good. This is one of those recipes that brings me right back to the kitchen and reminds me why my love language will always be cooking for my family. ❤️ Here’s the recipe 👇🏼 🥚 LISA’S EGG BALLS INGREDIENTS For the Egg Balls: • 12 large eggs • 2 cloves fresh garlic, grated • About 1 cup grated Pecorino Romano • 1/4 cup extra-virgin olive oil • 1 tbsp fresh parsley, chopped • Approximately 2 cups seasoned Italian breadcrumbs • Salt & black pepper, to taste For the Sauce: • Olive oil • 1 onion, chopped • 2 cloves fresh garlic, grated • 3 quarts homemade tomato sauce or tomato passata • Salt & black pepper, to taste • Up to 1/2 cup water, if needed For Forming: • Very warm water • A drizzle of olive oil DIRECTIONS 1. Crack the eggs into a large bowl. Add garlic, Pecorino, olive oil, parsley, salt and pepper. Mix well. 2. Gradually add the breadcrumbs, a little at a time. You’ll use approximately 2 cups, but go by feel. The mixture should be soft and moist but firm enough to gently form into a ball. Don’t make it dry or dense! Cover and refrigerate while you make the sauce. 3. Add olive oil to a large pot. Add the onion, season with salt and pepper and cook until softened. Add garlic and cook briefly. Pour in your tomato sauce or passata. If it’s too thick, add a little water at a time. Bring to a gentle simmer. 4. Fill a small bowl with very warm water and drizzle olive oil over the top. Dip only your hands into the water and oil before forming the egg balls. This keeps the mixture from sticking. 5. Gently form the mixture into balls — don’t squeeze or pack them tightly. Place each one directly into the simmering sauce, spacing them around the entire pot. 6. Cover and cook on medium-low for 25–30 minutes. DO NOT STIR! Let them cook undisturbed so they set and don’t break apart. Serve over your favorite pasta with plenty of sauce and grated Pecorino Romano. ❤️🇮🇹 LISA’S TIP: Breadcrumbs are all about feel! Add them gradually — you can always add more, but you can’t take them out. 😉 My love language is cooking for my family. ❤️ #EggBalls #ItalianRecipes #ItalianFood #SundayDinner #FamilyRecipes @Le Creuset
This was another recipe from my hubby’s birthday dinner ❤️ — Egg Balls! 🇮🇹 If you’ve never had them, think of them as a meatball without the meat 😂 Made with eggs, Pecorino Romano, breadcrumbs, garlic and parsley, then simmered right in tomato sauce. They’re simple, old-school, and SO good. This is one of those recipes that brings me right back to the kitchen and reminds me why my love language will always be cooking for my family. ❤️ Here’s the recipe 👇🏼 🥚 LISA’S EGG BALLS INGREDIENTS For the Egg Balls: • 12 large eggs • 2 cloves fresh garlic, grated • About 1 cup grated Pecorino Romano • 1/4 cup extra-virgin olive oil • 1 tbsp fresh parsley, chopped • Approximately 2 cups seasoned Italian breadcrumbs • Salt & black pepper, to taste For the Sauce: • Olive oil • 1 onion, chopped • 2 cloves fresh garlic, grated • 3 quarts homemade tomato sauce or tomato passata • Salt & black pepper, to taste • Up to 1/2 cup water, if needed For Forming: • Very warm water • A drizzle of olive oil DIRECTIONS 1. Crack the eggs into a large bowl. Add garlic, Pecorino, olive oil, parsley, salt and pepper. Mix well. 2. Gradually add the breadcrumbs, a little at a time. You’ll use approximately 2 cups, but go by feel. The mixture should be soft and moist but firm enough to gently form into a ball. Don’t make it dry or dense! Cover and refrigerate while you make the sauce. 3. Add olive oil to a large pot. Add the onion, season with salt and pepper and cook until softened. Add garlic and cook briefly. Pour in your tomato sauce or passata. If it’s too thick, add a little water at a time. Bring to a gentle simmer. 4. Fill a small bowl with very warm water and drizzle olive oil over the top. Dip only your hands into the water and oil before forming the egg balls. This keeps the mixture from sticking. 5. Gently form the mixture into balls — don’t squeeze or pack them tightly. Place each one directly into the simmering sauce, spacing them around the entire pot. 6. Cover and cook on medium-low for 25–30 minutes. DO NOT STIR! Let them cook undisturbed so they set and don’t break apart. Serve over your favorite pasta with plenty of sauce and grated Pecorino Romano. ❤️🇮🇹 LISA’S TIP: Breadcrumbs are all about feel! Add them gradually — you can always add more, but you can’t take them out. 😉 My love language is cooking for my family. ❤️ #EggBalls #ItalianRecipes #ItalianFood #SundayDinner #FamilyRecipes @Le Creuset
Ronaldo prime 🤩 #cristianoronaldo #2008 #manchesterunited #uefa #fy
Ronaldo prime 🤩 #cristianoronaldo #2008 #manchesterunited #uefa #fy

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