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KEN :

first

2024-11-25 11:14:19

5

★påupaü★† :

to risky to tag him:<

2024-11-28 01:11:13

0

its_not_shani :

as always🥰🥰

2024-11-29 00:35:29

1

Kyle Dump :

second

2024-11-25 11:15:30

1

R :

Second👏👏

2024-11-25 11:15:15

1

MAMA MO PINK💞 :

sa cute kong to ayaw mopa? edi wag sino ba naman ako 🖐🏻😓

2024-11-28 14:57:49

4

owen_knight :

pq support mga idol

2024-11-25 12:29:25

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7/11 :

oppssss late nanaman

2024-11-25 12:33:20

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Seb🚀 :

Early

2024-11-25 11:24:53

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Thena🫰🏻 :

Sayong

2024-11-29 12:05:56

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Itsme_Maripoza :

Oo na like din kita,HAHA

2024-11-29 10:36:10

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MARY'S :

@freen

2024-12-03 11:20:11

1

abbieng :

@Chad andrei Jayme

2024-12-03 09:10:16

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nami☆ :

@🐟

2024-11-30 06:22:06

0

keii :

@✧°Telly.｡♡

2024-11-29 06:46:54

1

baks :

@BLUE

2024-11-26 07:30:33

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Mf :

@Huh?

2024-11-26 02:36:06

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Zayy :

@sxull without hesitation

2024-11-28 01:30:07

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ash 🇵🇭/🇩🇪 :

@Ur gf

2024-11-26 12:14:34

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⋆ ˚｡⋆୨୧˚ Zhy˚୨୧⋆｡˚ ⋆ :

@Lonely 💔 char

2024-11-27 07:10:19

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In case you need to hear this today... #buddhism #buddhist #fypシ #life #foryoupage #viral_video #fypシ゚ #trending #viral #Love #vibe

In case you need to hear this today... #buddhism #buddhist #fypシ #life #foryoupage #viral_video #fypシ゚ #trending #viral #Love #vibe

One of the tools I value the most in my home is my label maker. It’s the thing that keeps me the most organized. Here are just a few ways I love to us it!

One of the tools I value the most in my home is my label maker. It’s the thing that keeps me the most organized. Here are just a few ways I love to us it!

This may be a super unique way to serve nachos the big game this coming weekend, but I think you’ll love it! Sweet potatoes form the base of the appetizer rather than tortilla chips. With chili and cheese on top, you won’t be missing any of the chips and I can bet you’ll love this even more! INGREDIENTS For the sweet potatoes: - 3 lb sweet potatoes (2-inch diameter and under) - 2 tbsp olive oil - 1/2 tsp kosher salt For the chili: - 1 tbsp olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 tsp kosher salt - 1 lb ground beef - 1 1/2 tsp cumin - 1 1/2 tbsp chili powder - 2 tbsp tomato paste - 1 15-oz can kidney beans, drained and rinsed - 1 14.5-oz can diced tomatoes with liquid - 16 oz pepper jack cheese, shredded INSTRUCTIONS - Preheat the oven to 425°F. If available, preheat with convection mode. - Slice the sweet potatoes into 1/4-inch rounds. Place the pieces on two parchment-lined baking sheets and drizzle evenly with olive oil. Sprinkle with kosher salt. Roast in the preheated oven until the potatoes are beginning to brown and tender, switching racks halfway through, 20-25 minutes. Once roasted, remove the potatoes from the oven and set them aside. - In a 4-quart saucepan, heat the olive oil over medium. Once hot, add the onion, garlic, bell pepper, and salt. Sauté until the onion is soft and translucent, 4-6 minutes. Add the beef. Break into small pieces and cook until the meat is fully browned, 6-8 minutes. If there is excess liquid, drain and discard. - Add the cumin and chili powder. Stir until they are fragrant, 1 minute, and add the tomato paste. Stir and cook the tomato paste until it is dark and begins to caramelize, 2 minutes. Add the drained kidney beans and diced tomatoes with their liquid. Stir and bring to a boil, reduce to a simmer, and cook on low for 4-6 minutes. - Working with half of the potatoes on one sheet pan, push the potatoes together, overlapping some for a tight single layer. Top with half of the prepared chili and half of the shredded cheese. Layer the remaining potatoes on top, followed by the remaining chili and cheese. Place the sheet pan in the 425°F oven and bake until the cheese is melted and beginning to brown, 8-10 minutes. Remove and serve immediately with desired toppings.

This may be a super unique way to serve nachos the big game this coming weekend, but I think you’ll love it! Sweet potatoes form the base of the appetizer rather than tortilla chips. With chili and cheese on top, you won’t be missing any of the chips and I can bet you’ll love this even more! INGREDIENTS For the sweet potatoes: - 3 lb sweet potatoes (2-inch diameter and under) - 2 tbsp olive oil - 1/2 tsp kosher salt For the chili: - 1 tbsp olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 tsp kosher salt - 1 lb ground beef - 1 1/2 tsp cumin - 1 1/2 tbsp chili powder - 2 tbsp tomato paste - 1 15-oz can kidney beans, drained and rinsed - 1 14.5-oz can diced tomatoes with liquid - 16 oz pepper jack cheese, shredded INSTRUCTIONS - Preheat the oven to 425°F. If available, preheat with convection mode. - Slice the sweet potatoes into 1/4-inch rounds. Place the pieces on two parchment-lined baking sheets and drizzle evenly with olive oil. Sprinkle with kosher salt. Roast in the preheated oven until the potatoes are beginning to brown and tender, switching racks halfway through, 20-25 minutes. Once roasted, remove the potatoes from the oven and set them aside. - In a 4-quart saucepan, heat the olive oil over medium. Once hot, add the onion, garlic, bell pepper, and salt. Sauté until the onion is soft and translucent, 4-6 minutes. Add the beef. Break into small pieces and cook until the meat is fully browned, 6-8 minutes. If there is excess liquid, drain and discard. - Add the cumin and chili powder. Stir until they are fragrant, 1 minute, and add the tomato paste. Stir and cook the tomato paste until it is dark and begins to caramelize, 2 minutes. Add the drained kidney beans and diced tomatoes with their liquid. Stir and bring to a boil, reduce to a simmer, and cook on low for 4-6 minutes. - Working with half of the potatoes on one sheet pan, push the potatoes together, overlapping some for a tight single layer. Top with half of the prepared chili and half of the shredded cheese. Layer the remaining potatoes on top, followed by the remaining chili and cheese. Place the sheet pan in the 425°F oven and bake until the cheese is melted and beginning to brown, 8-10 minutes. Remove and serve immediately with desired toppings.

#الراوي_مسلم_ملفي_المنصوري #الشاعر_مناحي_عبدالله_العتيبي #قصص_من_التاريخ #امثال_شعبيه #قصص_من_الماضي #امثال_شعبيه #حايل_بعد_حيي #امثال_شعبيه

#الراوي_مسلم_ملفي_المنصوري #الشاعر_مناحي_عبدالله_العتيبي #قصص_من_التاريخ #امثال_شعبيه #قصص_من_الماضي #امثال_شعبيه #حايل_بعد_حيي #امثال_شعبيه

When you open the freezer and realize that you have no ice cream, it’s almost a catastrophe (at least in my head). But that’s the perfect opportunity to make homemade vanilla bean ice cream! INGREDIENTS 2 cups + 2 tbsp whole milk 1 1/4 cups heavy cream 3/4 cup sugar 2 tbsp corn syrup 1/4 tsp kosher salt 2 large egg yolks 1 tbsp cornstarch 1 tbsp vanilla bean paste (or vanilla extract) INSTRUCTIONS In a 4 quart kettle, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes.  While heating, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch.  When the milk and cream mixture begins to simmer throughout, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute.  Remove from the heat and add the vanilla bean paste. Whisk to combine and allow mixture to cool to room temperature. Cover and chill 6-8 hours.  Once chilled, pour into the freezer and follow the manufacturer's instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency.

When you open the freezer and realize that you have no ice cream, it’s almost a catastrophe (at least in my head). But that’s the perfect opportunity to make homemade vanilla bean ice cream! INGREDIENTS 2 cups + 2 tbsp whole milk 1 1/4 cups heavy cream 3/4 cup sugar 2 tbsp corn syrup 1/4 tsp kosher salt 2 large egg yolks 1 tbsp cornstarch 1 tbsp vanilla bean paste (or vanilla extract) INSTRUCTIONS In a 4 quart kettle, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes.  While heating, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch.  When the milk and cream mixture begins to simmer throughout, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute.  Remove from the heat and add the vanilla bean paste. Whisk to combine and allow mixture to cool to room temperature. Cover and chill 6-8 hours.  Once chilled, pour into the freezer and follow the manufacturer's instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency.

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