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@cukupcape14: @GAZAREAL14 #zmn14

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Region: ID
Friday 14 June 2024 09:30:55 GMT
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Comments

anaktengah046
Rizz :
hasil keringat sendiri itu bebas yakan bang😜
2024-06-14 10:10:00
54
zmngz14
GAZAREAL14 :
Memposting ulang video ini
2024-06-14 09:43:57
52
leon_suka_nge_lag
apa?🗿 :
gw bisa beli barang ini itu cuma gw mau fokus sukses dulu dan bisa meningkatkan derajat ortu
2024-06-14 16:20:55
8
mantanilmugaza
ILMUZMN14 :
Memposting ulang video ini
2024-06-14 09:31:44
8
astorboy.407
Astorboy💥🚀 :
Syukuri aja apapun pekerjaannya,walaupun tidak bisa bikin kaya, setidaknya bisa bikin cape.😊
2024-06-15 12:50:47
4
agusbapontan
uhuuyy :
belajar bisnis di usia lebih menyenangkan dari pada belajar mencintai seseorang yang gak ada value nya
2024-06-15 11:54:41
1
iyan.ajaa61
iyan.aja :
sebenernya bisa aja beli ini itu semau gua cmn gua lebih mentingin ibu
2024-06-14 13:47:20
4
_elons0
E07 :
sorry tidak bermodalkan dari ibu bapa atau sesiapa .
2024-06-15 06:02:23
2
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Chicken Shawarma 4 pounds chicken thighs, boneless & skinless 32 ounces plain yogurt 4 cloves garlic, grated 2 tablespoons extra virgin olive oil 3 teaspoons stone ground mustard 1.5 teaspoons dried oregano 2 teaspoons maple syrup 2 teaspoons tamari soy sauce Salt & Pepper For the marinade, mix all ingredients, except for the chicken, in a large bowl along with 1 teaspoon of salt and a few cracks of pepper. Check for seasoning, the flavor should be bold and zesty. Season the chicken thighs with a good pinch of salt, add to the yogurt marinade, and mix very well. Store the chicken in the fridge overnight. The next day, rub off almost all of the marinade from each chicken thigh, and season with another pinch of salt on each side. If using a rotisserie, add all the chicken thighs and put a few slices of onions in-between some of the pieces of chicken. Tightly secure the chicken and cook over medium heat on the rotisserie from 1 hour. Turn the heat up to medium-high and cook another 30 minutes until the chicken is cooked through and the meat has a nice golden, slightly dark color. If needed, crank the heat up higher the last 10 minutes. If you don’t have a rotisserie, grill the chicken over medium heat until cooked through and nice and crusty. Enjoy!
Chicken Shawarma 4 pounds chicken thighs, boneless & skinless 32 ounces plain yogurt 4 cloves garlic, grated 2 tablespoons extra virgin olive oil 3 teaspoons stone ground mustard 1.5 teaspoons dried oregano 2 teaspoons maple syrup 2 teaspoons tamari soy sauce Salt & Pepper For the marinade, mix all ingredients, except for the chicken, in a large bowl along with 1 teaspoon of salt and a few cracks of pepper. Check for seasoning, the flavor should be bold and zesty. Season the chicken thighs with a good pinch of salt, add to the yogurt marinade, and mix very well. Store the chicken in the fridge overnight. The next day, rub off almost all of the marinade from each chicken thigh, and season with another pinch of salt on each side. If using a rotisserie, add all the chicken thighs and put a few slices of onions in-between some of the pieces of chicken. Tightly secure the chicken and cook over medium heat on the rotisserie from 1 hour. Turn the heat up to medium-high and cook another 30 minutes until the chicken is cooked through and the meat has a nice golden, slightly dark color. If needed, crank the heat up higher the last 10 minutes. If you don’t have a rotisserie, grill the chicken over medium heat until cooked through and nice and crusty. Enjoy!
Nos photos sont publiees sur mon insta emmakeitmann 🌴🇺🇸🫶🏼 On fait tellement de choses que je vous publie lautre partie de la journee apres #viral #boohoo #LA
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BLT Pasta Salad Ingredients: 1 pound elbow pasta (I used Jovial) 2 cups cottage cheese 1 avocado 3-4 cloves of roasted garlic 2 tbsp EVOO Lemon zest 1 tsp lemon juice Chives Fennel Cherry tomatoes, halved Pasture raised bacon, cooked & chopped Arugula Directions: Boil the pasta as per the directions on the box. Drain (reserve 1/2 cup of the pasta water) and set aside. In a blender add the cottage cheese, avocado, roasted garlic, EVOO, lemon zest, lemon juice, chives, and fennel then blend it up well til nice and creamy. Add pasta water as desired to thin out the sauce (about 1/4-1/2 cup). Mix the sauce with the pasta, then add the halved cherry tomatoes, chopped bacon, arugula and mix again. Garnish with more arugula and chopped chives and enjoy!
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