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@aspgtkpeclw: High-quality schoolbags, cash on delivery, welcome to the homepage store to buy🥰🇵🇭🛒🎒#schoolbackpacks #backpackforschool #slingbagforschool #bagintiktokshop #mahbackpackreview #studentbackpack #shoulderbag #bagtiktokshop #packbagforschool

Amanda
Amanda
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Region: PH
Wednesday 19 July 2023 04:39:27 GMT
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aspgtkpeclw
Amanda :
Do you like it? Welcome to the homepage shop 🥰🥰🥰
2023-07-19 04:40:39
1
____pandagirl_____
❤ :
island delivery??
2023-07-19 06:22:21
1
____pandagirl_____
❤ :
how to order?
2023-07-20 10:47:20
1
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cứ vuống vuông bạt là chủ xe thích rồi Ido về núi @theenam01759
cứ vuống vuông bạt là chủ xe thích rồi Ido về núi @theenam01759
FRIED BREAD WITH CHICKEN #Recipe #food #fried #bread #chicken #tiktokfood #tasty #foryou #foryoupage #fy #fyp DOUGH 50 gr carrot 50 gr yellow onion 20 gr fresh parsley 150 ml milk 75 ml water 15 gr granulated sugar 10 gr instant yeast 1 egg (m) 25 ml sunflower oil 500 gr all purpose flour 7.5 gr salt (1⅙ tsp) 3 gr curry powder (1 tsp) 2 gr cumin powder (⅔ tsp) 2 gr cayenne pepper (⅔ tsp) EXTRA 5 ml sunflower oil CHICKEN MIXTURE 25 ml olive oil 700 gr chicken fillet 4.5 gr salt (⅔ tsp) 5 gr curry powder (1⅔ tsp) 2 gr cumin powder (⅔ tsp) 2 gr cayenne pepper (⅔ tsp) 3 gr onion powder (1 tsp) 5 gr garlic powder (1⅔ tsp) 25 gr sweet soy sauce 50 gr spring onion 100 gr mayonnaise 60 gr chili sauce Put the carrot, yellow onion, and parsley in a food processor and blend it not too finely. Put the milk, water, sugar, and yeast in a bowl. Mix well. Let it sit for 3 minutes. Add the egg, sunflower oil, and vegetable mixture. Mix. Add the flour, salt, curry powder, cumin powder, and cayenne pepper. Knead for 10-12 minutes. Grease the bowl with your hands (5 ml). Take the dough, shape it into a ball, and then place it in the bowl. Cover the dough and let it rise for 1 hour in a warm place or until the dough has doubled in size. Sprinkle your workplace with flour. Roll the dough out into a sheet measuring 35x40 cm. Cut into pieces using a pizza cutter. Place the rolls on a baking sheet lined with parchment paper (this prevents the dough from sticking when lifting). Let them rise for 30 minutes or until they have doubled in size. Heat a layer of sunflower oil in a frying pan over medium heat (175 °C). Fry the rolls on both sides for about 2-3 minutes until they are nicely golden brown. Check the temperature by throwing in a small piece of dough. If it turns brown within 1 minute, the sunflower oil is at the right temperature. Cut the chicken into small cubes. Heat the olive oil in a frying pan over medium heat. Add the chicken, salt, curry powder, cumin powder, cayenne pepper, onion powder, and garlic powder. Cook the chicken until done. Remove the pan from the heat. Add the sweet soy sauce and spring onion.
FRIED BREAD WITH CHICKEN #Recipe #food #fried #bread #chicken #tiktokfood #tasty #foryou #foryoupage #fy #fyp DOUGH 50 gr carrot 50 gr yellow onion 20 gr fresh parsley 150 ml milk 75 ml water 15 gr granulated sugar 10 gr instant yeast 1 egg (m) 25 ml sunflower oil 500 gr all purpose flour 7.5 gr salt (1⅙ tsp) 3 gr curry powder (1 tsp) 2 gr cumin powder (⅔ tsp) 2 gr cayenne pepper (⅔ tsp) EXTRA 5 ml sunflower oil CHICKEN MIXTURE 25 ml olive oil 700 gr chicken fillet 4.5 gr salt (⅔ tsp) 5 gr curry powder (1⅔ tsp) 2 gr cumin powder (⅔ tsp) 2 gr cayenne pepper (⅔ tsp) 3 gr onion powder (1 tsp) 5 gr garlic powder (1⅔ tsp) 25 gr sweet soy sauce 50 gr spring onion 100 gr mayonnaise 60 gr chili sauce Put the carrot, yellow onion, and parsley in a food processor and blend it not too finely. Put the milk, water, sugar, and yeast in a bowl. Mix well. Let it sit for 3 minutes. Add the egg, sunflower oil, and vegetable mixture. Mix. Add the flour, salt, curry powder, cumin powder, and cayenne pepper. Knead for 10-12 minutes. Grease the bowl with your hands (5 ml). Take the dough, shape it into a ball, and then place it in the bowl. Cover the dough and let it rise for 1 hour in a warm place or until the dough has doubled in size. Sprinkle your workplace with flour. Roll the dough out into a sheet measuring 35x40 cm. Cut into pieces using a pizza cutter. Place the rolls on a baking sheet lined with parchment paper (this prevents the dough from sticking when lifting). Let them rise for 30 minutes or until they have doubled in size. Heat a layer of sunflower oil in a frying pan over medium heat (175 °C). Fry the rolls on both sides for about 2-3 minutes until they are nicely golden brown. Check the temperature by throwing in a small piece of dough. If it turns brown within 1 minute, the sunflower oil is at the right temperature. Cut the chicken into small cubes. Heat the olive oil in a frying pan over medium heat. Add the chicken, salt, curry powder, cumin powder, cayenne pepper, onion powder, and garlic powder. Cook the chicken until done. Remove the pan from the heat. Add the sweet soy sauce and spring onion.
BULGUR SALAD #bulgur #salad #food #Recipe #quick #quickfix #foryou #foryoupage #fy #fyp #tiktokfood COOKING BULGUR 175 gr bulgur 400 ml water 3 gr salt (½ teaspoon) SAUCE 30 gr tomato paste 25 ml vinegar 30 ml olive oil 25 gr grenadine 1 gr Italian seasoning 15 gr honey FILLING 125 gr cheese cubes (Gouda cheese) 175 gr cucumber 75 gr green olives 150 gr cherry tomatoes 250 gr grilled bell peppers (red and green) 75 gr red onion (1 red onion) 20 gr fresh chives 10 gr fresh dill Preheat a skillet over medium-high heat. Add the bulgur. Pour in the water and bring it to a boil. Add salt to taste. Once the water boils, reduce the heat and cover the pan with a lid. Let the bulgur simmer and absorb the liquid for 10-15 minutes. Remove the pan from the heat and let the bulgur rest for a few minutes with the lid on. In a bowl, combine the tomato paste, vinegar, olive oil, grenadine, salad herbs, Italian seasoning, and honey. Mix these ingredients thoroughly. Add the prepared bulgur to a deep bowl and add the sauce. Mix until everything is well combined. Peel and finely chop the red onion. Cut the cheese into small cubes. Cut the cucumber, cherry tomatoes, and olives into wedges. Cut the grilled red and green bell peppers into pieces. Finely chop the dill and chives. Add the dill, red onion, green olives, cheese cubes, cherry tomatoes, grilled bell peppers, cucumber, and chives to the bulgur. Mix together. Tips: Lightly toast the dry bulgur in the skillet for 2-3 minutes. This can help enhance the flavor of the bulgur. Add salt to taste. Use vegetables you enjoy. Store the bulgur salad, covered, in the refrigerator. 40 minutes - Serves 4 people
BULGUR SALAD #bulgur #salad #food #Recipe #quick #quickfix #foryou #foryoupage #fy #fyp #tiktokfood COOKING BULGUR 175 gr bulgur 400 ml water 3 gr salt (½ teaspoon) SAUCE 30 gr tomato paste 25 ml vinegar 30 ml olive oil 25 gr grenadine 1 gr Italian seasoning 15 gr honey FILLING 125 gr cheese cubes (Gouda cheese) 175 gr cucumber 75 gr green olives 150 gr cherry tomatoes 250 gr grilled bell peppers (red and green) 75 gr red onion (1 red onion) 20 gr fresh chives 10 gr fresh dill Preheat a skillet over medium-high heat. Add the bulgur. Pour in the water and bring it to a boil. Add salt to taste. Once the water boils, reduce the heat and cover the pan with a lid. Let the bulgur simmer and absorb the liquid for 10-15 minutes. Remove the pan from the heat and let the bulgur rest for a few minutes with the lid on. In a bowl, combine the tomato paste, vinegar, olive oil, grenadine, salad herbs, Italian seasoning, and honey. Mix these ingredients thoroughly. Add the prepared bulgur to a deep bowl and add the sauce. Mix until everything is well combined. Peel and finely chop the red onion. Cut the cheese into small cubes. Cut the cucumber, cherry tomatoes, and olives into wedges. Cut the grilled red and green bell peppers into pieces. Finely chop the dill and chives. Add the dill, red onion, green olives, cheese cubes, cherry tomatoes, grilled bell peppers, cucumber, and chives to the bulgur. Mix together. Tips: Lightly toast the dry bulgur in the skillet for 2-3 minutes. This can help enhance the flavor of the bulgur. Add salt to taste. Use vegetables you enjoy. Store the bulgur salad, covered, in the refrigerator. 40 minutes - Serves 4 people
CHICKEN MEATBALLS CASSEROLE #chicken #meatballs #casserole #food #Recipe #foryou #fy #foryoupage #fyp #tasty #Foodie POTATO MIXTURE 1100 g potatoes water 3 g salt (½ teaspoon) 1.5 g black pepper (½ teaspoon) 100 ml milk 45 g unsalted butter CHICKEN MIXTURE 400 g ground/minced chicken (chicken breast) 75 g yellow onion (half a yellow onion) 15 g fresh parsley 5 g ras el hanout (1⅔ teaspoon) 2 g black pepper (⅔ teaspoon) 2 g salt (⅓ teaspoon) 3 g garlic powder (1 teaspoon) 40 ml olive oil 20 g unsalted butter 15 ml olive oil 75 g yellow onion (half a yellow onion) 5 g fresh parsley 3 g ras el hanout (1 teaspoon) 1 chicken stock cube 350 ml heavy cream EXTRA grated cheese Peel and dice the potatoes. Bring a pot of half-full water to a boil. Add the potatoes and cook them until tender, about 15-20 minutes. Drain the water. Place the potatoes in a food processor. Add the salt, black pepper, milk, and unsalted butter. Process until smooth. In a deep bowl, combine the ground chicken with finely chopped yellow onion, chopped parsley, ras el hanout, black pepper, salt, garlic powder, and olive oil. Mix well. Take portions of the chicken mixture and shape them into balls. Heat a skillet over medium heat and brown the chicken meatballs on all sides. Carefully remove the chicken meatballs from the pan and set them aside. Using the same skillet, heat the unsalted butter and olive oil over medium heat. Add the finely chopped yellow onion and sauté for 2-3 minutes, or until golden brown. Add the chopped parsley and ras el hanout. Crumble the chicken bouillon cube into the pan and mix everything together. Pour in the heavy cream and cook for 3-4 minutes. Add the chicken meatballs and let them simmer until the sauce has thickened. Spread the mashed potato mixture in a baking dish and place the chicken meatballs and sauce on top. If desired, you can sprinkle some grated cheese over the top. Place the baking dish in a preheated oven at 200°C (392°F) and bake for 10-15 minutes. 40 minutes - serves 4 Tips: Add salt and pepper to taste. If you're not a fan of mashed potatoes, you can simply use diced potatoes. Add vegetables if desired.
CHICKEN MEATBALLS CASSEROLE #chicken #meatballs #casserole #food #Recipe #foryou #fy #foryoupage #fyp #tasty #Foodie POTATO MIXTURE 1100 g potatoes water 3 g salt (½ teaspoon) 1.5 g black pepper (½ teaspoon) 100 ml milk 45 g unsalted butter CHICKEN MIXTURE 400 g ground/minced chicken (chicken breast) 75 g yellow onion (half a yellow onion) 15 g fresh parsley 5 g ras el hanout (1⅔ teaspoon) 2 g black pepper (⅔ teaspoon) 2 g salt (⅓ teaspoon) 3 g garlic powder (1 teaspoon) 40 ml olive oil 20 g unsalted butter 15 ml olive oil 75 g yellow onion (half a yellow onion) 5 g fresh parsley 3 g ras el hanout (1 teaspoon) 1 chicken stock cube 350 ml heavy cream EXTRA grated cheese Peel and dice the potatoes. Bring a pot of half-full water to a boil. Add the potatoes and cook them until tender, about 15-20 minutes. Drain the water. Place the potatoes in a food processor. Add the salt, black pepper, milk, and unsalted butter. Process until smooth. In a deep bowl, combine the ground chicken with finely chopped yellow onion, chopped parsley, ras el hanout, black pepper, salt, garlic powder, and olive oil. Mix well. Take portions of the chicken mixture and shape them into balls. Heat a skillet over medium heat and brown the chicken meatballs on all sides. Carefully remove the chicken meatballs from the pan and set them aside. Using the same skillet, heat the unsalted butter and olive oil over medium heat. Add the finely chopped yellow onion and sauté for 2-3 minutes, or until golden brown. Add the chopped parsley and ras el hanout. Crumble the chicken bouillon cube into the pan and mix everything together. Pour in the heavy cream and cook for 3-4 minutes. Add the chicken meatballs and let them simmer until the sauce has thickened. Spread the mashed potato mixture in a baking dish and place the chicken meatballs and sauce on top. If desired, you can sprinkle some grated cheese over the top. Place the baking dish in a preheated oven at 200°C (392°F) and bake for 10-15 minutes. 40 minutes - serves 4 Tips: Add salt and pepper to taste. If you're not a fan of mashed potatoes, you can simply use diced potatoes. Add vegetables if desired.
Yamaha R6 Sound Check.. #yamahar6 #r6 #scproject #akrapovic #bikelife #foryou #motorcycle #agv #foryoupage #recommendation #alpinestar #agvpistagprr #yamaha #dainese #fyp #bike #yamahar1 #following #tranding #follow #FYP #viral
Yamaha R6 Sound Check.. #yamahar6 #r6 #scproject #akrapovic #bikelife #foryou #motorcycle #agv #foryoupage #recommendation #alpinestar #agvpistagprr #yamaha #dainese #fyp #bike #yamahar1 #following #tranding #follow #FYP #viral
CHICKEN MEATBALLS CASSEROLE #chicken #meatballs #casserole #food #Recipe #foryou #fy #foryoupage #fyp #tasty #Foodie POTATO MIXTURE 1100 g potatoes water 3 g salt (½ teaspoon) 1.5 g black pepper (½ teaspoon) 100 ml milk 45 g unsalted butter CHICKEN MIXTURE 400 g ground/minced chicken (chicken breast) 75 g yellow onion (half a yellow onion) 15 g fresh parsley 5 g ras el hanout (1⅔ teaspoon) 2 g black pepper (⅔ teaspoon) 2 g salt (⅓ teaspoon) 3 g garlic powder (1 teaspoon) 40 ml olive oil 20 g unsalted butter 15 ml olive oil 75 g yellow onion (half a yellow onion) 5 g fresh parsley 3 g ras el hanout (1 teaspoon) 1 chicken stock cube 350 ml heavy cream EXTRA grated cheese Peel and dice the potatoes. Bring a pot of half-full water to a boil. Add the potatoes and cook them until tender, about 15-20 minutes. Drain the water. Place the potatoes in a food processor. Add the salt, black pepper, milk, and unsalted butter. Process until smooth. In a deep bowl, combine the ground chicken with finely chopped yellow onion, chopped parsley, ras el hanout, black pepper, salt, garlic powder, and olive oil. Mix well. Take portions of the chicken mixture and shape them into balls. Heat a skillet over medium heat and brown the chicken meatballs on all sides. Carefully remove the chicken meatballs from the pan and set them aside. Using the same skillet, heat the unsalted butter and olive oil over medium heat. Add the finely chopped yellow onion and sauté for 2-3 minutes, or until golden brown. Add the chopped parsley and ras el hanout. Crumble the chicken bouillon cube into the pan and mix everything together. Pour in the heavy cream and cook for 3-4 minutes. Add the chicken meatballs and let them simmer until the sauce has thickened. Spread the mashed potato mixture in a baking dish and place the chicken meatballs and sauce on top. If desired, you can sprinkle some grated cheese over the top. Place the baking dish in a preheated oven at 200°C (392°F) and bake for 10-15 minutes. 40 minutes - serves 4 Tips: Add salt and pepper to taste. If you're not a fan of mashed potatoes, you can simply use diced potatoes. Add vegetables if desired.
CHICKEN MEATBALLS CASSEROLE #chicken #meatballs #casserole #food #Recipe #foryou #fy #foryoupage #fyp #tasty #Foodie POTATO MIXTURE 1100 g potatoes water 3 g salt (½ teaspoon) 1.5 g black pepper (½ teaspoon) 100 ml milk 45 g unsalted butter CHICKEN MIXTURE 400 g ground/minced chicken (chicken breast) 75 g yellow onion (half a yellow onion) 15 g fresh parsley 5 g ras el hanout (1⅔ teaspoon) 2 g black pepper (⅔ teaspoon) 2 g salt (⅓ teaspoon) 3 g garlic powder (1 teaspoon) 40 ml olive oil 20 g unsalted butter 15 ml olive oil 75 g yellow onion (half a yellow onion) 5 g fresh parsley 3 g ras el hanout (1 teaspoon) 1 chicken stock cube 350 ml heavy cream EXTRA grated cheese Peel and dice the potatoes. Bring a pot of half-full water to a boil. Add the potatoes and cook them until tender, about 15-20 minutes. Drain the water. Place the potatoes in a food processor. Add the salt, black pepper, milk, and unsalted butter. Process until smooth. In a deep bowl, combine the ground chicken with finely chopped yellow onion, chopped parsley, ras el hanout, black pepper, salt, garlic powder, and olive oil. Mix well. Take portions of the chicken mixture and shape them into balls. Heat a skillet over medium heat and brown the chicken meatballs on all sides. Carefully remove the chicken meatballs from the pan and set them aside. Using the same skillet, heat the unsalted butter and olive oil over medium heat. Add the finely chopped yellow onion and sauté for 2-3 minutes, or until golden brown. Add the chopped parsley and ras el hanout. Crumble the chicken bouillon cube into the pan and mix everything together. Pour in the heavy cream and cook for 3-4 minutes. Add the chicken meatballs and let them simmer until the sauce has thickened. Spread the mashed potato mixture in a baking dish and place the chicken meatballs and sauce on top. If desired, you can sprinkle some grated cheese over the top. Place the baking dish in a preheated oven at 200°C (392°F) and bake for 10-15 minutes. 40 minutes - serves 4 Tips: Add salt and pepper to taste. If you're not a fan of mashed potatoes, you can simply use diced potatoes. Add vegetables if desired.

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