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@xpyzt6: #CapCut

Nafas Manual
Nafas Manual
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Region: ID
Sunday 19 January 2025 09:04:40 GMT
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mas_gemoy18
Mas_Gemoy18 :
well
2025-01-19 20:08:05
0
yudiajja2
Yudi Ajja :
Assalamualaikum
2025-01-20 08:41:04
0
goodtime_hideung
Latif Nadhim Iqbal :
😂
2025-02-03 11:59:05
0
_yakub85
Yakub 85 :
😳😳😳😳😳😳😳
2025-01-28 15:06:56
0
ariesfebri8
ariesfeb_25 :
🥰🥰🥰
2025-01-19 09:14:59
0
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My favorite fish sandwich with @gortonsseafood! Recipe below :) #GortonsPartner #DinnerIdeas #Foodie #fishsandwich Ingredients: -Gorton’s Fish Sandwich Fillets -Jalapeño jelly (1 red bell pepper, 5 jalapeños (about 1/2lb), 3/4cup apple cider vinegar, 1/2tsp salt, 3 cups sugar, 1tbsp powdered pectin) -brioche buns -sharp white cheddar slices -sliced red onion -butter lettuce -mayo -butter Recipe: -cut red bell peppers and jalapeños to fit in a food processor. Remove jalapeño seeds if you want less heat in the jelly (I removed half of them). Pulse until finely minced. Add peppers, salt, vinegar, and pectin to a large pot on med-high heat. Bring to a boil for 10 min. Stir frequently. Add sugar and boil for another minute. Remove from heat and add to jars. Refrigerate for 8-24hrs until jelly has fully set. -preheat oven to 425°F. Lay out fish fillets on a foiled baking sheet. Cook for 10 min, flip and cook for another 8 minutes. Add cheese during the last minute. -butter both sides of the buns and toast on med-high heat. -spread mayo on the bottom bun and jalapeño jelly in the top. Add fish fillet, red onions, and lettuce. ‼️ENJOY ❤️ ‼️ ***the jalapeño jelly will last 3 months in the fridge!
My favorite fish sandwich with @gortonsseafood! Recipe below :) #GortonsPartner #DinnerIdeas #Foodie #fishsandwich Ingredients: -Gorton’s Fish Sandwich Fillets -Jalapeño jelly (1 red bell pepper, 5 jalapeños (about 1/2lb), 3/4cup apple cider vinegar, 1/2tsp salt, 3 cups sugar, 1tbsp powdered pectin) -brioche buns -sharp white cheddar slices -sliced red onion -butter lettuce -mayo -butter Recipe: -cut red bell peppers and jalapeños to fit in a food processor. Remove jalapeño seeds if you want less heat in the jelly (I removed half of them). Pulse until finely minced. Add peppers, salt, vinegar, and pectin to a large pot on med-high heat. Bring to a boil for 10 min. Stir frequently. Add sugar and boil for another minute. Remove from heat and add to jars. Refrigerate for 8-24hrs until jelly has fully set. -preheat oven to 425°F. Lay out fish fillets on a foiled baking sheet. Cook for 10 min, flip and cook for another 8 minutes. Add cheese during the last minute. -butter both sides of the buns and toast on med-high heat. -spread mayo on the bottom bun and jalapeño jelly in the top. Add fish fillet, red onions, and lettuce. ‼️ENJOY ❤️ ‼️ ***the jalapeño jelly will last 3 months in the fridge!

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