@superfood.remedie: Natural home remedy for joint ,born and kneepain #fypviraltiktok #usatiktok #kbjodavis #naturalremedies #usarmy #uk #cloves #germany #mumsoftiktok #usa_tiktok #usa #us #fypviral ##jointpain #arthritis #kneepain

Superfood Remedies

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Region: DE

Thursday 30 January 2025 20:30:55 GMT

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Comments

mariam :

thanks so much for caring and sharing God bless you

2025-03-15 18:05:51

1

stainless :

i will use ginger instead of onions which is bo goid for my gastritis. i try this.

2025-02-05 15:21:21

0

Maale Hassan :

i will try it

2025-02-16 06:36:10

0

bajaa20 :

Thanks from Kenya

2025-02-14 06:22:03

0

A🌟_ :

Thank i will try

2025-02-10 05:50:04

0

ntshebosusanmatha :

I will try.

2025-02-11 09:48:12

0

user2357681413272 :

thanks you

2025-02-12 19:07:31

0

Irene Njira :

Thank you

2025-01-31 20:01:05

0

Rick Knives shop :

thank you

2025-02-14 00:15:15

0

GLORIA ANDERSON :

😂😂😂

2025-02-02 14:18:53

0

calisto :

🥰

2025-02-01 18:36:51

0

Wayne Elmo :

🥰🥰🥰

2025-01-31 01:07:41

0

Elvie Aslarona :

🍌🧅 I will try 🧅🍌

2025-02-09 17:04:17

0

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Bitterballen | Dutch classics episode 9 All recipes can be found on my website: www.twisted-chef.com or link in bio and in the captions! ingredients: - 6 pieces of gelatine - 70 gr butter - 70 gr flour - 2 egg yolks - Handful of parsley - 150 gr flour - 150 gr panko - 6 egg whites - 750 gr beef sukade - Black pepper - Salt Bouillon - 1 onion - 1 carrot - 3 garlic cloves - 1 leek - 3 bae leaves - Handful of parsley - 2 pieces bone marrow - 1.5 liters cold water How to: 1. Cut the beef and all the veggies for the stock into cubes 2. Brown the beef in a pan with butter, set aside, brown the bone marrow and render down the fat pieces of the beef 3. Fry the vegetables in the same pan for some minutes, add the water, bone marrow and the beef 4. Bring to a boil and remove the white floating protein 5. Add salt, pepper, thyme, parsley and bae leaves 6. Let simmer until the meat falls almost apart 7. Remove the meat from the pan and sieve the vegetables. Save the bouillon. 8. Soak the gelatine in water 9. Melt the butter in a big pan, add flour and fry for some minutes 10. Gently whisk in half of the bouillon or until a nice thick consistency 11. Cut the parsley 12. Add the parsley, beef, egg yolks, gelatine, salt and pepper to the pan 13. Cover and let cooldown in the fridge When cooled down, make balls from the ragout about 25 gr per ball 14. Pass the ball through flour, egg and panko 15. Freeze the balls 16. Fry the balls at 180 degrees celsius or 350 Fahrenheit for about 3-5 minutes or until golden brown 17. Serve with some dijon mustard and a nice glass of ice cold beer! #dutchfood #food #dutchclassics #thetwistedchef #twistedchef #Recipe #bitterbal #bitterballen #dutchsnacks #dutchbitterballen #bitterball #delicious

Bitterballen | Dutch classics episode 9 All recipes can be found on my website: www.twisted-chef.com or link in bio and in the captions! ingredients: - 6 pieces of gelatine - 70 gr butter - 70 gr flour - 2 egg yolks - Handful of parsley - 150 gr flour - 150 gr panko - 6 egg whites - 750 gr beef sukade - Black pepper - Salt Bouillon - 1 onion - 1 carrot - 3 garlic cloves - 1 leek - 3 bae leaves - Handful of parsley - 2 pieces bone marrow - 1.5 liters cold water How to: 1. Cut the beef and all the veggies for the stock into cubes 2. Brown the beef in a pan with butter, set aside, brown the bone marrow and render down the fat pieces of the beef 3. Fry the vegetables in the same pan for some minutes, add the water, bone marrow and the beef 4. Bring to a boil and remove the white floating protein 5. Add salt, pepper, thyme, parsley and bae leaves 6. Let simmer until the meat falls almost apart 7. Remove the meat from the pan and sieve the vegetables. Save the bouillon. 8. Soak the gelatine in water 9. Melt the butter in a big pan, add flour and fry for some minutes 10. Gently whisk in half of the bouillon or until a nice thick consistency 11. Cut the parsley 12. Add the parsley, beef, egg yolks, gelatine, salt and pepper to the pan 13. Cover and let cooldown in the fridge When cooled down, make balls from the ragout about 25 gr per ball 14. Pass the ball through flour, egg and panko 15. Freeze the balls 16. Fry the balls at 180 degrees celsius or 350 Fahrenheit for about 3-5 minutes or until golden brown 17. Serve with some dijon mustard and a nice glass of ice cold beer! #dutchfood #food #dutchclassics #thetwistedchef #twistedchef #Recipe #bitterbal #bitterballen #dutchsnacks #dutchbitterballen #bitterball #delicious

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