@cuongfehcm999: Khách dư nợ cao nên rớt liên tục nhiều nơi. Thấy em Cường bên TikTok chị nhờ hỗ trợ đậu 57🐠##xuhuong##varil##fecredit##vayvontieudung#tinchap##thôngminh

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Thảo Phạm 🌈 :

Có hỗ trợ onli kh a

2025-08-16 01:56:20

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LONG nguyễn™ :

cho e zay nha a

2025-08-12 02:56:15

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♥️♥️♥️

2025-08-12 05:03:13

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Découvrez nos beignets salés ultra croustillants à l’extérieur et moelleux à l’intérieur, garnis de fromage fondant, de légumes frais ou de viande savoureuse. Parfaits pour l’apéro, un brunch ou un snack gourmand à partager en famille ou entre amis ! 🧀🥓🌶️ ⸻ 🏷️ Hashtags : #BeignetSalé #ApéroGourmand #RecetteFacile #CuisineMaison #SnackSalé #FaitMaison #RecetteDuJour #Délicieux #FoodLovers #BrunchTime #CuisineCréative #YummyFood #FromageFondu #IdéeApéro

Découvrez nos beignets salés ultra croustillants à l’extérieur et moelleux à l’intérieur, garnis de fromage fondant, de légumes frais ou de viande savoureuse. Parfaits pour l’apéro, un brunch ou un snack gourmand à partager en famille ou entre amis ! 🧀🥓🌶️ ⸻ 🏷️ Hashtags : #BeignetSalé #ApéroGourmand #RecetteFacile #CuisineMaison #SnackSalé #FaitMaison #RecetteDuJour #Délicieux #FoodLovers #BrunchTime #CuisineCréative #YummyFood #FromageFondu #IdéeApéro

Delicious savory crepes filled with ricotta and zucchini, topped with creamy béchamel! Perfect for a cozy dinner 🍴✨ 1 egg 3.5 tablespoons melted butter (50 g) 1 cup milk (250 ml) 1 cup flour (125 g) A pinch of salt Ingredients for the Filling: 1 cup ricotta cheese (200 g) 1/2 cup grated Parmesan cheese (50 g) 1/2 cup gorgonzola cheese (50 g) 2 zucchinis Salt and pepper to taste 2 garlic cloves Olive oil as needed 4 sage leaves 1 teaspoon chopped rosemary Ingredients for the Béchamel Sauce: 4 cups milk (1 liter) 5 tablespoons b Ingredients for the Crepes: 1 egg 3.5 tablespoons melted butter (50 g) 1 cup milk (250 ml) 1 cup flour (125 g) A pinch of salt Ingredients for the Filling: 1 cup ricotta cheese (200 g) 1/2 cup grated Parmesan cheese (50 g) 1/2 cup gorgonzola cheese (50 g) 2 zucchinis Salt and pepper to taste 2 garlic cloves Olive oil as needed 4 sage leaves 1 teaspoon chopped rosemary Ingredients for the Béchamel Sauce: 4 cups milk (1 liter) 5 tablespoons butter (70 g) 1/2 cup flour (70 g) Salt to taste Instructions for the Crepes: In a bowl, beat the egg with the melted butter and a pinch of salt. Gradually add the flour, alternating with the milk, until a smooth, lump-free batter is obtained. Let the batter rest for 30 minutes. Heat a non-stick pan and cook the crepes by pouring a ladleful of batter at a time, spreading it evenly. Cook until golden on both sides. Instructions for the Filling: Dice the zucchinis and sauté them in a pan with olive oil and garlic cloves for 5 minutes. Season with salt and pepper. In a bowl, mix the ricotta with gorgonzola, grated Parmesan, sautéed zucchinis, chopped sage, and rosemary. Adjust seasoning with salt and pepper. Instructions for the Béchamel Sauce: In a pot, melt the butter, add the flour, and stir until a smooth mixture is obtained. Gradually add the warm milk, stirring continuously to avoid lumps. Cook over medium heat until the sauce thickens. Add salt to taste. Assembly and Baking: Fill the crepes with the ricotta and zucchini filling, roll them up, and place them in a baking dish. Cover the crepes with the béchamel sauce. Bake at 365°F (185°C) for 12 minutes, until golden brown.

Delicious savory crepes filled with ricotta and zucchini, topped with creamy béchamel! Perfect for a cozy dinner 🍴✨ 1 egg 3.5 tablespoons melted butter (50 g) 1 cup milk (250 ml) 1 cup flour (125 g) A pinch of salt Ingredients for the Filling: 1 cup ricotta cheese (200 g) 1/2 cup grated Parmesan cheese (50 g) 1/2 cup gorgonzola cheese (50 g) 2 zucchinis Salt and pepper to taste 2 garlic cloves Olive oil as needed 4 sage leaves 1 teaspoon chopped rosemary Ingredients for the Béchamel Sauce: 4 cups milk (1 liter) 5 tablespoons b Ingredients for the Crepes: 1 egg 3.5 tablespoons melted butter (50 g) 1 cup milk (250 ml) 1 cup flour (125 g) A pinch of salt Ingredients for the Filling: 1 cup ricotta cheese (200 g) 1/2 cup grated Parmesan cheese (50 g) 1/2 cup gorgonzola cheese (50 g) 2 zucchinis Salt and pepper to taste 2 garlic cloves Olive oil as needed 4 sage leaves 1 teaspoon chopped rosemary Ingredients for the Béchamel Sauce: 4 cups milk (1 liter) 5 tablespoons butter (70 g) 1/2 cup flour (70 g) Salt to taste Instructions for the Crepes: In a bowl, beat the egg with the melted butter and a pinch of salt. Gradually add the flour, alternating with the milk, until a smooth, lump-free batter is obtained. Let the batter rest for 30 minutes. Heat a non-stick pan and cook the crepes by pouring a ladleful of batter at a time, spreading it evenly. Cook until golden on both sides. Instructions for the Filling: Dice the zucchinis and sauté them in a pan with olive oil and garlic cloves for 5 minutes. Season with salt and pepper. In a bowl, mix the ricotta with gorgonzola, grated Parmesan, sautéed zucchinis, chopped sage, and rosemary. Adjust seasoning with salt and pepper. Instructions for the Béchamel Sauce: In a pot, melt the butter, add the flour, and stir until a smooth mixture is obtained. Gradually add the warm milk, stirring continuously to avoid lumps. Cook over medium heat until the sauce thickens. Add salt to taste. Assembly and Baking: Fill the crepes with the ricotta and zucchini filling, roll them up, and place them in a baking dish. Cover the crepes with the béchamel sauce. Bake at 365°F (185°C) for 12 minutes, until golden brown.

Treat yourself to a delightful homemade dessert with these colorful crepes filled with whipped cream and fresh fruit. This easy-to-make recipe is perfect for impressing guests or indulging in a sweet moment any day of the week. Ingredients For the Crepes: - 2 eggs - 35g (about 3 tablespoons) sugar - 12g (about 1 tablespoon) vegetable oil - 190g (about ¾ cup) milk - 60g (about ½ cup) cake flour - Red food coloring - 1 teaspoon vanilla extract For the Filling: - 180g (about ¾ cup) whipped cream - 20g (about 2 tablespoons) sugar 30g mascarpone - Strawberry cubes - cake pieces For the Topping: - Fresh strawberries - Blueberries - Powdered sugar Instructions: - Mix eggs, sugar, oil, milk, flour, red food coloring, and vanilla in a bowl until smooth. Sift twice. - Heat a non-stick pan over low heat. Pour in some batter, tilting the pan to spread evenly. Remove excess batter. Cook for about 1 minute or until the crepe loosens easily from the edges. Repeat with the remaining batter. Let crepes cool on a wire rack. - In a clean bowl, whip the cream with sugar and mascarpone until firm. Keep it in a piping bag in the fridge. Lay out a crepe, spread some whipped cream, add a piece of waffle or cake, more whipped cream, fresh strawberry cubes, and another layer of whipped cream. Wrap and tie with kitchen twine. Decorate with strawberries, blueberries, and dust with powdered sugar. . . @GialloZafferano #khalidelmahi

Treat yourself to a delightful homemade dessert with these colorful crepes filled with whipped cream and fresh fruit. This easy-to-make recipe is perfect for impressing guests or indulging in a sweet moment any day of the week. Ingredients For the Crepes: - 2 eggs - 35g (about 3 tablespoons) sugar - 12g (about 1 tablespoon) vegetable oil - 190g (about ¾ cup) milk - 60g (about ½ cup) cake flour - Red food coloring - 1 teaspoon vanilla extract For the Filling: - 180g (about ¾ cup) whipped cream - 20g (about 2 tablespoons) sugar 30g mascarpone - Strawberry cubes - cake pieces For the Topping: - Fresh strawberries - Blueberries - Powdered sugar Instructions: - Mix eggs, sugar, oil, milk, flour, red food coloring, and vanilla in a bowl until smooth. Sift twice. - Heat a non-stick pan over low heat. Pour in some batter, tilting the pan to spread evenly. Remove excess batter. Cook for about 1 minute or until the crepe loosens easily from the edges. Repeat with the remaining batter. Let crepes cool on a wire rack. - In a clean bowl, whip the cream with sugar and mascarpone until firm. Keep it in a piping bag in the fridge. Lay out a crepe, spread some whipped cream, add a piece of waffle or cake, more whipped cream, fresh strawberry cubes, and another layer of whipped cream. Wrap and tie with kitchen twine. Decorate with strawberries, blueberries, and dust with powdered sugar. . . @GialloZafferano #khalidelmahi

#威来可漆 #王威 #小钢牙 #xhuonggggg🐰 #rangthepnho_vuonguy

#威来可漆 #王威 #小钢牙 #xhuonggggg🐰 #rangthepnho_vuonguy

#fromage #cheese #food #instafood #foodporn #cheeselover #fromagerie #yummy #charcuterie #Foodie #foodstagram #queso #france #foodphotography #paris #instagood #delicious #formaggio #cuisine #raclette #fromages #restaurant #miam #faitmaison #wine #homemade #FoodLover #apero #frenchcheese #recette

#fromage #cheese #food #instafood #foodporn #cheeselover #fromagerie #yummy #charcuterie #Foodie #foodstagram #queso #france #foodphotography #paris #instagood #delicious #formaggio #cuisine #raclette #fromages #restaurant #miam #faitmaison #wine #homemade #FoodLover #apero #frenchcheese #recette

Refresh your palate with a vibrant Watermelon and Cucumber Salad! 🍉🥒🌿 Perfect for summer days, this salad combines sweet and savory flavors effortlessly. Give it a try! ☀️ Ingredients: 2 cups of watermelon (300 g), scooped into balls or cut into cubes 1 cup of cucumber (150 g), cut into pieces about 1/2 inch (1.5 cm) 10 olives, sliced 10 mint leaves 1/4 cup of Greek cheese (50 g), crumbled Zest of one lime Salt, to taste Pepper, to taste Extra virgin olive oil, to taste Instructions: Scoop the watermelon into balls or cut it into cubes. Cut the cucumber into pieces about 1/2 inch (1.5 cm). In a large bowl, combine the watermelon, cucumber, and sliced olives. Season with a pinch of salt, some pepper, and a drizzle of extra virgin olive oil. Add the mint leaves and gently mix. Crumble the Greek cheese and incorporate it into the salad. Grate the lime zest over the salad. Carefully mix again and serve. #giallozafferano #recipes #watermelon #salad #us #usa

Refresh your palate with a vibrant Watermelon and Cucumber Salad! 🍉🥒🌿 Perfect for summer days, this salad combines sweet and savory flavors effortlessly. Give it a try! ☀️ Ingredients: 2 cups of watermelon (300 g), scooped into balls or cut into cubes 1 cup of cucumber (150 g), cut into pieces about 1/2 inch (1.5 cm) 10 olives, sliced 10 mint leaves 1/4 cup of Greek cheese (50 g), crumbled Zest of one lime Salt, to taste Pepper, to taste Extra virgin olive oil, to taste Instructions: Scoop the watermelon into balls or cut it into cubes. Cut the cucumber into pieces about 1/2 inch (1.5 cm). In a large bowl, combine the watermelon, cucumber, and sliced olives. Season with a pinch of salt, some pepper, and a drizzle of extra virgin olive oil. Add the mint leaves and gently mix. Crumble the Greek cheese and incorporate it into the salad. Grate the lime zest over the salad. Carefully mix again and serve. #giallozafferano #recipes #watermelon #salad #us #usa

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