@ranaalhaddar: boonggg

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Tuesday 11 June 2024 15:49:57 GMT

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Ulun JR :

Pink

2024-06-14 09:08:02

byl33 :

spill lips

2024-06-12 13:09:06

EL'Rcy :

pinky²😉

2024-06-15 09:12:30

DK :

very cute 🥲

2024-06-12 11:36:45

🇮🇩 Fends forever Heppy🇮🇩💞 :

so cute friend

2024-06-15 11:11:21

uN Nazii :

Hi

2024-06-15 10:22:03

🔸⚜️ 𝓒𝓪𝓱𝔂𝓪 ⚜️🔸 :

🩷

2024-06-11 22:27:35

R E N D Y :

wowww

2024-06-14 09:22:34

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Other Videos

#game #foryou #fyp

reupload cuz the audio got messed up oopsies #hololive #hololiveenglish #vtuber #hololiveclips #fyp

VEGETABLE PASTA IN CHEESE SAUCE #vegetables #pasta #cheese #food #Recipe #fy #fyp #foryou #foryoupage PASTA 300 g Knorr Penne Pasta (contains 35% vegetables) Water 3 g salt (½ teaspoon) SAUCE 50 g unsalted butter 30 g all-purpose flour 500 ml milk 125 ml water 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 2 g Italian seasoning (1 teaspoon) 1 chicken stock cube 75 g Parmesan cheese 125 g grated cheese 75 g cheddar cheese TOPPING 125 g grated cheese cherry tomatoes Bring a pot of water to a boil. Add the salt and then the Spinach Penne pasta. Cook for 10-12 minutes until it's al dente. Drain the water. Heat the unsalted butter in a skillet over medium-high heat. Add the all-purpose flour and mix well. Add the milk and water, and mix thoroughly. Add the garlic powder, onion powder, cayenne pepper, and Italian seasoning, and crumble the chicken stock cube into the skillet. Mix well and cook until the sauce thickens. Add Parmesan cheese, grated cheese, and cheddar cheese. Mix until it forms a smooth cheese sauce. Add the cooked penne pasta to the cheese sauce and mix until well combined. Sprinkle some grated cheese on top and garnish with halved cherry tomatoes. Place the casserole in a preheated oven at 200°C. Bake for 25-30 minutes or until the top is nicely golden brown. Tips: Make sure not to overcook the pasta. Taste it after about 10 minutes to ensure it's al dente. It will continue to cook a bit in the oven. Stir the cheese sauce regularly to prevent it from sticking to the bottom of the pan. Be cautious not to let the sauce become too thick. Taste the sauce before adding the pasta and adjust the seasonings to your liking. After removing the casserole from the oven, let it rest for a few minutes before serving. This helps the flavors settle and makes it easier to cut and serve. Feel free to add extra ingredients, such as ground meat or vegetables. Garnish with fresh basil or parsley for a pop of color and flavor. A crisp salad and fresh bread are good additions to make it a complete meal.

Ranh giới mong manh giữa hai thế giới 💔 #resincraft #kimetsunoyaiba #jujutsukaisen #jjk #naruto #02 Cre dy: sssmio

PINK BUNS FILLED WITH CUSTARD #food #Recipe #tompouce #dessert #fy #fyp #foryou #foryoupage #tiktokfood DOUGH 185 ml milk 7 gr instant yeast (1 tablespoon - 1 packet) 35 gr granulated sugar 8 gr vanilla sugar (1 packet) 1 egg (medium) 45 ml sunflower oil 400 gr flour (all-purpose flour) 4 gr salt (⅔ teaspoon) YELLOW CUSTARD 2 egg yolks (medium) 80 gr granulated sugar 16 gr vanilla sugar (2 packets) 45 gr cornstarch 75 ml milk 500 ml milk PINK GANACHE 75 ml whipping cream 200 gr white chocolate pink food coloring EXTRA whipped cream In a deep bowl, combine milk with yeast, sugar, and vanilla sugar. Mix well and let it sit for a while. Add beaten egg and mix thoroughly. Add sunflower oil and mix again. Add flour and salt. Mix and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size. Meanwhile, make the yellow custard by mixing egg yolks, sugar, and vanilla sugar in a bowl for 1 minute. Add cornstarch and 75 ml of milk and mix until you have a smooth mixture. Bring the remaining 500 ml of milk to a boil in a saucepan. Remove from heat and gradually add the milk-egg mixture while stirring constantly. Return the mixture to the saucepan and cook until it thickens, stirring continuously. Transfer the yellow custard to a piping bag. Deflate the dough and divide it into 14 equal pieces. Shape them nicely into balls. Take a piece of dough and roll it with a rolling pin into an oval shape of 16x11 cm. Fold a bit of dough from the sides inward. Repeat the process. Place the rolls on a rack with a sheet of parchment paper. Pipe the yellow custard in the center of each roll. Brush the sides of the custard-filled rolls with the beaten egg. Let them rise for 30 minutes or until they double in size. Place the rolls in a preheated oven at 200°C (392°F). Bake them for 8-12 minutes until they turn golden brown. Keep an eye on the baking time, as every oven works differently. Immediately cover the rolls with a clean kitchen towel to keep them soft. Heat the whipping cream until it's about to boil. Add pieces of white chocolate. Let it sit for 1 minute, then stir until smooth. Add a bit of pink food coloring, starting with a small amount until you achieve the desired color. Transfer the pink chocolate ganache to a plate. Dip the top of the rolls into the pink ganache and garnish with a dollop of whipped cream.

BREAD WITH CHICKEN AND FRIES #bread #chicken #oven #food #Recipe #chicken #fy #foryou #foryoupage #fyp #tiktokfood DOUGH 175 gr fine semolina 225 gr flour (all-purpose flour) 7 gr instant yeast (1 tablespoon - 1 packet) 12 gr granulated sugar (1 tablespoon) 7 gr salt (1⅙ teaspoon) 30 ml olive oil 220 ml water 40 gr unsalted butter 1 egg (medium) CHEESE MIXTURE 100 gr grated cheese 100 gr yellow onion (1 yellow onion) 20 gr fresh parsley 2 gr ras el hanout (⅔ teaspoon) CHICKEN MIXTURE 20 ml olive oil 500 gr chicken 5 gr ras el hanout (1⅔ teaspoon) 2 gr cayenne pepper (⅔ teaspoon) 3 gr garlic powder (1 teaspoon) 3 gr onion powder (1 teaspoon) 1 gr dried chives 3.5 gr salt (½ teaspoon) 30 gr mayonnaise 30 gr sweet chili sauce 15 gr sambal 35 gr red onion (half a red onion) 75 gr green olives 100 gr cheddar cheese (4 slices of cheddar cheese) FOR SERVING 650 grams fresh fries sauce fresh vegetables (cucumber, red onion, tomato, lettuce) Put the fine semolina in a deep bowl along with the flour, yeast, sugar, salt, olive oil, and water. Mix well and knead for 10-12 minutes until the dough becomes smooth. Cover the dough and let it rise in a warm spot for 1 hour or until it has doubled in size. Take another bowl and add the grated cheese, yellow onion, parsley, and ras el hanout. Mix well and set aside. Deflate the dough and divide it into 9 equal pieces. Shape them into nice balls. Take a piece of dough and roll it out with a rolling pin into a 17x20 cm rectangle. Melt the butter and brush the dough with it. Sprinkle some of the cheese mixture over it. Fold the dough into a packet. Place the dough packets on a baking sheet lined with parchment paper. Brush them with a beaten egg and sprinkle some of the cheese mixture on top. Let the dough packets rise for 30 minutes in a warm spot or until they have doubled in size. Place the dough in a preheated oven at 200°C (392°F). Bake for 12-18 minutes or until the bread is nicely golden brown. Keep an eye on the baking time as every oven is different. Immediately cover the bread with a clean tea towel to keep them soft. Heat the olive oil in a frying pan over medium-high heat. Add the ras el hanout, cayenne pepper, garlic powder, onion powder, chives, and salt. Cook for 4-5 minutes. Add the mayonnaise, sweet chili sauce, and sambal. Mix well. Add the red onion and olives. Cook for 1 minute. Remove the pan from the heat and add the slices of cheddar cheese or cheese of your choice. Fill the rolls with the sauce, chicken mixture, fresh fries, fresh vegetables, and sauce to your liking. Enjoy your meal!