@reza.aldino.harahap: #dravermudapunyacerita #fppppppppppppppppppp

reza.aldino.harahap

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Tuesday 26 November 2024 01:15:07 GMT

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Sarfan Blunder :

spil jaudul lagu

2024-11-26 13:25:14

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Sergi punk :

muuuuantap lagi aseeekkk

2024-11-26 12:48:21

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Sann 🔥 :

info judul lagu bang

2024-11-26 09:45:51

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zxjdyxqwertyois :

@Pengen jadi thor

2024-11-26 12:41:22

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m anton :

betul se x🙏

2024-11-26 13:47:36

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dhimasdimas981 :

masa depan laki2 adalah kematian...

2024-11-26 13:41:38

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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.

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.

MOROCCAN CHICKEN WITH BREAD #moroccan #food #Recipe #tasty #foryou #foryoupage #fy #fyp DOUGH 250 gr flour (all-purpose flour) 4 gr salt (⅔ teaspoon) 7 gr yeast (1 tablespoon - 1 packet) 25 ml sunflower oil 135 ml water VEGETABLE MIXTURE 150 gr yellow onion (1 yellow onion) 15 gr parsley 10 gr coriander CHICKEN MIXTURE 600 gr chicken thighs 7 gr turmeric powder(2⅓ teaspoons) 2 gr ginger powder (⅔ teaspoon) 4 gr onion powder (1⅓ teaspoons) 2 gr black pepper (⅔ teaspoon) 6 gr salt (1 teaspoon) 25 ml olive oil 60 ml olive oil 25 gr unsalted butter 150 gr yellow onion (1 yellow onion) 2 bay leaves 250 ml water Combine the flour, salt, yeast, sunflower oil, and water in a deep bowl. Mix well and knead for 10-12 minutes. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Peel the yellow onion and roughly chop it, along with the parsley and coriander. Place them in a food processor and grind not too fine. Set aside 40 grams of this vegetable mixture. Cut the chicken thighs into pieces and place them in a deep bowl. Add the vegetable mixture (40 grams), turmeric, ginger powder, onion powder, black pepper, and salt. Mix well. Peel and finely chop the yellow onion. Heat the olive oil and butter in a frying pan over medium heat. Add the chopped yellow onion and sauté for 3 minutes. Add the chicken mixture, the remaining vegetable mixture, and the bay leaves. Mix well and cook for 4 minutes. Add the bay leaves and water. Increase the heat and bring it to a boil. Once it boils, reduce the heat and let it simmer, covered, for 25-30 minutes. Remove the lid and increase the heat. Let the sauce thicken for about 5 minutes. Deflate the dough and divide it into 3 pieces, each weighing approximately 133 grams. Take one piece of dough and roll it out with a rolling pin into a sheet that fits the size of your baking dish. Place some of the chicken mixture in an ovenproof dish and cover it with the dough, pressing the sides firmly. Let the dough rise again for 30 minutes, or until it has doubled in size. Place the chicken dish in a preheated oven at 200°C (392°F). Bake for 12-18 minutes or until the dough is nicely golden brown. Keep an eye on the baking time as every oven varies. Carefully remove the baking dishes from the oven and let them cool slightly. Place a plate that fits inside the baking dish and flip the whole thing over. If desired, garnish with some fresh fries, fried almonds, and olives. Enjoy your meal! Tips: Add salt to taste. If you prefer, you can replace chicken thighs with chicken breast, but keep in mind that the meat may be less tender. Serve with boiled eggs if desired.

MOROCCAN CHICKEN WITH BREAD #moroccan #food #Recipe #tasty #foryou #foryoupage #fy #fyp DOUGH 250 gr flour (all-purpose flour) 4 gr salt (⅔ teaspoon) 7 gr yeast (1 tablespoon - 1 packet) 25 ml sunflower oil 135 ml water VEGETABLE MIXTURE 150 gr yellow onion (1 yellow onion) 15 gr parsley 10 gr coriander CHICKEN MIXTURE 600 gr chicken thighs 7 gr turmeric powder(2⅓ teaspoons) 2 gr ginger powder (⅔ teaspoon) 4 gr onion powder (1⅓ teaspoons) 2 gr black pepper (⅔ teaspoon) 6 gr salt (1 teaspoon) 25 ml olive oil 60 ml olive oil 25 gr unsalted butter 150 gr yellow onion (1 yellow onion) 2 bay leaves 250 ml water Combine the flour, salt, yeast, sunflower oil, and water in a deep bowl. Mix well and knead for 10-12 minutes. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Peel the yellow onion and roughly chop it, along with the parsley and coriander. Place them in a food processor and grind not too fine. Set aside 40 grams of this vegetable mixture. Cut the chicken thighs into pieces and place them in a deep bowl. Add the vegetable mixture (40 grams), turmeric, ginger powder, onion powder, black pepper, and salt. Mix well. Peel and finely chop the yellow onion. Heat the olive oil and butter in a frying pan over medium heat. Add the chopped yellow onion and sauté for 3 minutes. Add the chicken mixture, the remaining vegetable mixture, and the bay leaves. Mix well and cook for 4 minutes. Add the bay leaves and water. Increase the heat and bring it to a boil. Once it boils, reduce the heat and let it simmer, covered, for 25-30 minutes. Remove the lid and increase the heat. Let the sauce thicken for about 5 minutes. Deflate the dough and divide it into 3 pieces, each weighing approximately 133 grams. Take one piece of dough and roll it out with a rolling pin into a sheet that fits the size of your baking dish. Place some of the chicken mixture in an ovenproof dish and cover it with the dough, pressing the sides firmly. Let the dough rise again for 30 minutes, or until it has doubled in size. Place the chicken dish in a preheated oven at 200°C (392°F). Bake for 12-18 minutes or until the dough is nicely golden brown. Keep an eye on the baking time as every oven varies. Carefully remove the baking dishes from the oven and let them cool slightly. Place a plate that fits inside the baking dish and flip the whole thing over. If desired, garnish with some fresh fries, fried almonds, and olives. Enjoy your meal! Tips: Add salt to taste. If you prefer, you can replace chicken thighs with chicken breast, but keep in mind that the meat may be less tender. Serve with boiled eggs if desired.

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