@abrahlyrics01: #Towerezanga message nga tebanakuddamu👌🙌#ABRAHLYRICS #trending

Abrahlyrics01

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Region: UG

Wednesday 25 September 2024 15:20:17 GMT

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Comments

Ssegujjabubakar :

waaah for us we shall send again and again

2024-09-26 20:40:59

9

Zaridah N katumba :

indeed jst leave space yelowoze aloo

2024-09-25 15:39:28

7

Ruhanga Asiimwe :

wat of those who don't show blue tick

2024-09-25 19:09:44

7

loner :

wabula i jhs delete the whole chat siri kulwalwa mutima,omuntu ssebo posts on their statuses nae nga the reply zero

2024-09-25 15:34:54

6

Ritah :

oli mutufu nyo

2024-09-26 18:33:39

6

🦋 Jerome 🦋 :

mazima

2024-09-25 17:28:58

5

Zahara :

nkitegedde sebo

2024-09-25 19:52:16

5

mummy wa zai :

its true bro

2024-09-25 22:28:05

4

Proud munyakole 2 :

mazima

2024-09-26 18:31:42

4

TUSASIBWE JOHN Bosco :

delete the contact

2024-09-26 16:41:08

4

Jay 🐝  :

nze when u blue tick my 2 msgs i delete them nenkwesaonyiwa

2024-09-26 20:10:53

4

Nagie :

kitufu

2024-09-26 08:00:11

4

👑🅵🅰🅷🅰🅳🅸 🐻 :

thanks bro

2024-09-26 05:31:24

4

gimbaliz :

atleast if i demand that person money then i can text or call more than once even if he/she doesnt reply 🤣🤣

2024-09-26 00:28:21

4

Honey wa someone :

wallahi

2024-09-25 21:46:30

4

user judex clinic :

thanks

2024-09-25 19:35:44

4

Voice-Of-Voiceless :

Okitegeela 🙌🏻

2024-09-25 17:44:40

4

seciel :

walai

2024-09-26 21:25:23

3

NAKI K SYLVIA :

mazima

2024-09-25 17:32:25

3

Principled :

Atakuliiko oba omulaba.

2024-09-27 05:50:49

3

__lizKajol✨🐾 :

u're really right and thx for that 💯💯

2024-09-27 08:57:21

3

willi :

kituufu

2024-09-26 20:10:42

3

Esther :

relationships are not easy 🥺

2024-09-27 14:53:58

3

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Taylor’s Greek Avgolemono (Greek Lemon Chicken Soup) Ingredients * 3 tablespoons olive oil * 2 cups yellow onion, finely chopped * 4 cloves garlic, minced * 1 bay leaf * 4 tablespoons chicken stock paste * 9 cups water * 4 chicken breasts * 1 cup carrot, finely chopped * 1 cup celery finely chopped * Salt and black pepper, to taste * 1 cup uncooked jasmine rice (or basmati or short-grain rice) * 2 tablespoons–¼ cup fresh dill, chopped Avgolemono * 8 eggs, separated * Juice of 4 lemons * 1 cup hot soup broth (for tempering) Garnish * Fresh dill * Olive oil * Salt and pepper * Parsley Girl how? 1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for about 2 minutes per side, then remove to a plate. 3. Reduce heat to medium. Add the onion, celery, and carrot and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 1–2 minutes. 4. Add the chicken stock paste (aka better than bouillion) and bay leaf and let bubble for 1 minutes. then pour in the water. Stir well and bring to a boil. 5. Return the chicken (and any juices) to the pot. Cook for 20 minutes until the chicken is cooked through. 6. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the soup along with the chopped dill. 7. Remove the soup from the heat and ladle 2 cups of the hot broth into a measuring cup. 8. In a bowl, whisk the egg whites until foamy. Whisk in the egg yolks, then slowly whisk in the lemon juice. 9. While whisking constantly, slowly stream the hot broth into the egg mixture to temper it. 10. Slowly pour the tempered egg mixture back into the soup while stirring continuously. 11. Taste and adjust with salt and pepper. Serve garnished with fresh dill and parsley and a drizzle of olive oil. -xoxo TAYLOR #summerrecipes #chickensoup #greekfood #EasyRecipe #souptok

Taylor’s Greek Avgolemono (Greek Lemon Chicken Soup) Ingredients * 3 tablespoons olive oil * 2 cups yellow onion, finely chopped * 4 cloves garlic, minced * 1 bay leaf * 4 tablespoons chicken stock paste * 9 cups water * 4 chicken breasts * 1 cup carrot, finely chopped * 1 cup celery finely chopped * Salt and black pepper, to taste * 1 cup uncooked jasmine rice (or basmati or short-grain rice) * 2 tablespoons–¼ cup fresh dill, chopped Avgolemono * 8 eggs, separated * Juice of 4 lemons * 1 cup hot soup broth (for tempering) Garnish * Fresh dill * Olive oil * Salt and pepper * Parsley Girl how? 1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for about 2 minutes per side, then remove to a plate. 3. Reduce heat to medium. Add the onion, celery, and carrot and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 1–2 minutes. 4. Add the chicken stock paste (aka better than bouillion) and bay leaf and let bubble for 1 minutes. then pour in the water. Stir well and bring to a boil. 5. Return the chicken (and any juices) to the pot. Cook for 20 minutes until the chicken is cooked through. 6. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the soup along with the chopped dill. 7. Remove the soup from the heat and ladle 2 cups of the hot broth into a measuring cup. 8. In a bowl, whisk the egg whites until foamy. Whisk in the egg yolks, then slowly whisk in the lemon juice. 9. While whisking constantly, slowly stream the hot broth into the egg mixture to temper it. 10. Slowly pour the tempered egg mixture back into the soup while stirring continuously. 11. Taste and adjust with salt and pepper. Serve garnished with fresh dill and parsley and a drizzle of olive oil. -xoxo TAYLOR #summerrecipes #chickensoup #greekfood #EasyRecipe #souptok

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