@mazzzzzzzzzzzzzzzzzz: #elsalvador🇸🇻

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FULL RECIPE BELOW: Nothing more comforting than some homemade soup and a little reminder someone cares for you! *Also, just want to correct my verbiage that could be triggering to the CF community. CF was once considered a terminal illness, while it is a progressive genetic condition with the advanced of treatments and medicine it has SIGNIFICANTLY improved the lives of CF patients. HUGS to all the warriors out there! Homemade bone broth 1 small whole chicken  1 large white onion 4 peeled carrots 7 garlic cloves  6 stalks of celery  1 leak 1 shallot 1 2inch knob of ginger (optional) Splash of vinegar Soup ingredients  1 package of bacon 1 large white onion 1 leak 3 medium sized diced carrots  5 celery stalks diced  1 16 oz chopped mushrooms 1.5 cups of peas  8 tablespoons of bacon fat 9 tablespoons Rice Flour 4 cup of homemade Chicken Broth  3 cup of plant based milk (non flavored) 5 sprigs of thyme, oregano and majorum  2 sprigs of rosemary Seasoning is to taste (lightly) Kirklands no salt seasoning (optional)  Garlic salt, Garlic powder, garlic powder, Salt + Pepper. All to taste, doesn’t need a ton. Cooking instructions: Par boil chicken with salt and water for 10 minutes to clean and for clearer broth. Drain and put back in pot with onion, shallot, celery, carrot, ginger, garlic, Leak and fill pot up with filtered water to cover. Splash of vinegar to help bring out collagen in chicken. Place on medium heat and bring to boil. Reduce on medium low for 1.5-2 hours. Scoop off any impurities that float to the top.  Remove chicken and shred, keep chicken stock Pan fry the bacon. Add fresh cracked pepper or regular pepper on top while frying (optional) Place on paper napkin after to absorb extra fat and break into bacon pieces. (save bacon grease for sauting veggies). Cube onions, carrots, celery. Chop mushroom and leak. Sauté all veggies in left over bacon fat, thyme, and rosemary for 4 minutes. Season to taste with salt and pepper and no salt seasoning. Add gluten free flour of your choice and mix so the veggies are coated and worked in (2 minutes). Add chicken stock and almond milk to flour coated veggies. Bring to a boil. Add chicken and bacon back in and stir.  Add frozen peas. Let simmer for 10 minutes. If you desire thicker consistency dilute more gluten free flour into water in a side bowl and slowly drip in and mix until consistency is to your desire. Serve with hot biscuits, gluten free noodles, or rice! #Soupseason #BoneBroth #Recipe  #Cysticfibrosis #CfWarrior #ChineseMedicine #Foodie #RecipesForYou #RecipeVideo #MomSupportingMom #MomOver30 #MomLife #fyp #relatable #ItTakesAVillage #chickenpotpie
FULL RECIPE BELOW: Nothing more comforting than some homemade soup and a little reminder someone cares for you! *Also, just want to correct my verbiage that could be triggering to the CF community. CF was once considered a terminal illness, while it is a progressive genetic condition with the advanced of treatments and medicine it has SIGNIFICANTLY improved the lives of CF patients. HUGS to all the warriors out there! Homemade bone broth 1 small whole chicken 1 large white onion 4 peeled carrots 7 garlic cloves 6 stalks of celery 1 leak 1 shallot 1 2inch knob of ginger (optional) Splash of vinegar Soup ingredients 1 package of bacon 1 large white onion 1 leak 3 medium sized diced carrots 5 celery stalks diced 1 16 oz chopped mushrooms 1.5 cups of peas 8 tablespoons of bacon fat 9 tablespoons Rice Flour 4 cup of homemade Chicken Broth 3 cup of plant based milk (non flavored) 5 sprigs of thyme, oregano and majorum 2 sprigs of rosemary Seasoning is to taste (lightly) Kirklands no salt seasoning (optional) Garlic salt, Garlic powder, garlic powder, Salt + Pepper. All to taste, doesn’t need a ton. Cooking instructions: Par boil chicken with salt and water for 10 minutes to clean and for clearer broth. Drain and put back in pot with onion, shallot, celery, carrot, ginger, garlic, Leak and fill pot up with filtered water to cover. Splash of vinegar to help bring out collagen in chicken. Place on medium heat and bring to boil. Reduce on medium low for 1.5-2 hours. Scoop off any impurities that float to the top. Remove chicken and shred, keep chicken stock Pan fry the bacon. Add fresh cracked pepper or regular pepper on top while frying (optional) Place on paper napkin after to absorb extra fat and break into bacon pieces. (save bacon grease for sauting veggies). Cube onions, carrots, celery. Chop mushroom and leak. Sauté all veggies in left over bacon fat, thyme, and rosemary for 4 minutes. Season to taste with salt and pepper and no salt seasoning. Add gluten free flour of your choice and mix so the veggies are coated and worked in (2 minutes). Add chicken stock and almond milk to flour coated veggies. Bring to a boil. Add chicken and bacon back in and stir. Add frozen peas. Let simmer for 10 minutes. If you desire thicker consistency dilute more gluten free flour into water in a side bowl and slowly drip in and mix until consistency is to your desire. Serve with hot biscuits, gluten free noodles, or rice! #Soupseason #BoneBroth #Recipe #Cysticfibrosis #CfWarrior #ChineseMedicine #Foodie #RecipesForYou #RecipeVideo #MomSupportingMom #MomOver30 #MomLife #fyp #relatable #ItTakesAVillage #chickenpotpie

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