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@user_0710110: Olivia Benson || #olivia #oliviabenson #oliviabensonedit #lawandorder #lawandordersvu #mariskahargitay #mariskahargitayedit #mariskahargitaysvu || scp: @crimestape

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Region: IT
Saturday 25 January 2025 23:56:04 GMT
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Comments

dhwxsvu
dhwxsvu :
WHY IS NOBODY TALKING ABOUT YOU TALENT LIKE OML I AM ON MY KNEES
2025-01-26 14:03:49
2
mashpotatoes796
mgk :
Oooh this ATEEE HARDDD 😩🙏🙏🙏
2025-01-27 14:48:53
3
dhwxsvu
dhwxsvu :
YOUR TALENT KEEPS GETTING BETTER AND BETTER
2025-01-26 14:03:35
1
lauradesmoulins2001
Laura Benson-Sloane ❤️ :
❤️❤️❤️
2025-01-25 23:57:42
0
yewassyy_
Soso :
Meu deus que deusa
2025-01-26 00:39:12
0
dhwxsvu
dhwxsvu :
LOVE HER SMMM
2025-01-26 14:03:26
0
dhwxsvu
dhwxsvu :
MASTERPIECE
2025-01-26 14:03:53
0
dhwxsvu
dhwxsvu :
I LOVE UR EDIT QUALITYYY
2025-01-26 14:04:05
0
dhwxsvu
dhwxsvu :
I LIVE FOR THESE EDITSSS
2025-01-26 14:04:13
0
dhwxsvu
dhwxsvu :
I WOULD CRAWL BACK TO LIV
2025-01-26 14:04:20
0
dhwxsvu
dhwxsvu :
CUTIEEE
2025-01-26 14:04:27
0
torrie_graessle7
Torrie Graessle :
😂😂😂
2025-02-16 03:26:49
0
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Other Videos

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Primer video con mi mamá 😅
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#أيَــٰان #fo #foryou #1millionaudition #explore
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#jamtangan
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CARAMELISED ONION CHILLI CRUNCH NOODLES. If you’ve ever finished a demanding, chaotic Monday completely depleted + just need an incredible bowl of comfort, this is for you. I originally developed this combination during my grueling days working the line in intense professional kitchens. After surviving a punishing fourteen-hour service shift, your energy is completely non-existent. This was born out of pure chef survival - taking humble pantry staples + using a bit of classical technique to turn them into an absolute masterpiece at midnight. This isn’t just a quick alternative; it’s a professional-grade bowl with zero compromise on the “YUM” factor. Dairy-free, plant-based, + high-integrity. THE INGREDIENTS 220 g premium organic noodles 1 large yellow onion, thinly sliced 3 tablespoons organic EVOO 4 cloves of garlic, thinly sliced 2 tablespoons organic chilli crunch oil 250 ml organic macadamia cream 1 tablespoon chopped organic parsley flaky sea salt THE METHOD The Slow Caramelise: Heat EVOO in a wide pan over medium-low heat. Add onions + a generous pinch of flaky sea salt, cooking slowly until they completely break down into a sweet, deep amber jam. The Flavour Bloom: Stir in garlic + chilli crunch oil directly into the caramelised onions, letting the heat bloom the aromatics for 60 seconds. Build the Base: Pour macadamia cream into the pan, lowering the heat to let it gently simmer + marry with the spicy, savoury onion base. The Noodle Toss: Drop your noodles into heavily salted boiling water + cook until just before al dente. Transfer them directly from the water into the pan, bringing a splash of starchy noodle water along with them. The Final Gloss: Toss everything vigorously over low heat for 90 seconds until the starch + macadamia cream emulsify into a flawless, velvety coating. Stir parsley right through at the very end to lift the richness. Plate + Serve: Twirl into a bowl + enjoy immediately. SAVE this for those manic days when you cannot be bothered to cook + need dinner on the table STAT. Tell me in the comments - are you team garlic or team extra chilli?
CARAMELISED ONION CHILLI CRUNCH NOODLES. If you’ve ever finished a demanding, chaotic Monday completely depleted + just need an incredible bowl of comfort, this is for you. I originally developed this combination during my grueling days working the line in intense professional kitchens. After surviving a punishing fourteen-hour service shift, your energy is completely non-existent. This was born out of pure chef survival - taking humble pantry staples + using a bit of classical technique to turn them into an absolute masterpiece at midnight. This isn’t just a quick alternative; it’s a professional-grade bowl with zero compromise on the “YUM” factor. Dairy-free, plant-based, + high-integrity. THE INGREDIENTS 220 g premium organic noodles 1 large yellow onion, thinly sliced 3 tablespoons organic EVOO 4 cloves of garlic, thinly sliced 2 tablespoons organic chilli crunch oil 250 ml organic macadamia cream 1 tablespoon chopped organic parsley flaky sea salt THE METHOD The Slow Caramelise: Heat EVOO in a wide pan over medium-low heat. Add onions + a generous pinch of flaky sea salt, cooking slowly until they completely break down into a sweet, deep amber jam. The Flavour Bloom: Stir in garlic + chilli crunch oil directly into the caramelised onions, letting the heat bloom the aromatics for 60 seconds. Build the Base: Pour macadamia cream into the pan, lowering the heat to let it gently simmer + marry with the spicy, savoury onion base. The Noodle Toss: Drop your noodles into heavily salted boiling water + cook until just before al dente. Transfer them directly from the water into the pan, bringing a splash of starchy noodle water along with them. The Final Gloss: Toss everything vigorously over low heat for 90 seconds until the starch + macadamia cream emulsify into a flawless, velvety coating. Stir parsley right through at the very end to lift the richness. Plate + Serve: Twirl into a bowl + enjoy immediately. SAVE this for those manic days when you cannot be bothered to cook + need dinner on the table STAT. Tell me in the comments - are you team garlic or team extra chilli?

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