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lawand_pers1
lawand_pers1
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Thursday 11 September 2025 09:15:15 GMT
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msto_akre25
﮼مستەفا ﮼جیهاد ﮼بهرم⚜️ :
😍😍😍
2025-09-11 09:36:09
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mahmadzebare24
M̴o̴h̴a̴m̴a̴d̴ ̴z̴e̴b̴a̴r̴i̴ :
🖤🖤
2025-09-11 10:23:20
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zaro_11_1
ᴢᴀʀᴏ💎 :
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2025-09-11 10:26:02
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farhang.z_.96
𝙁𝙖𝙧𝙝𝙖𝙣𝙜_z :
🔥🔥
2025-09-11 10:41:21
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ali_akre22
.𝑨⚜️ :
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2025-09-11 14:33:29
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_neko_akre_66
_neko_akre_66 :
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2025-09-11 21:32:08
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سأقوم يوميًا بتعليمك بعض المعلومات عن السيارات. #الإمارات #دبي #السعودية #سيارة #صينية #سيارة_صينية #سيارات #معلومات #fyp #explore
سأقوم يوميًا بتعليمك بعض المعلومات عن السيارات. #الإمارات #دبي #السعودية #سيارة #صينية #سيارة_صينية #سيارات #معلومات #fyp #explore
Today is Jummah Mubarak ✨🖤 #jummahmubarak #foryoupage #1million #islamicreminder
Today is Jummah Mubarak ✨🖤 #jummahmubarak #foryoupage #1million #islamicreminder


It’s my first time living too ✨✨✨ #mom #wfhmom
It’s my first time living too ✨✨✨ #mom #wfhmom
Our legendary turkey gumbo ⬇️ This recipe is also on fireandsmokesociety.com Here’s your shopping list: 1 cup vegetable oil 1 1/4 cup flour Olive oil 2 green bell peppers, chopped 1 large yellow onion, chopped 4 stalks of celery, chopped 6 cups turkey stock or chicken broth, plus more for thinning 4 bay leaves Chica Licka Bam Bam seasoning 1 Tbsp gumbo filé powder (optional) 3 cups turkey meat, skin removed and deboned into bite-sized pieces 1 link andouille sausage, sliced into bite-sized pieces 1/2 bag frozen, cut okra The method: To make the roux, preheat oven to 350°F. On the stove, add oil to a heavy-bottomed, oven-proof skillet over high heat. Using a wire whisk or a wooden spoon, stir in the flour and continue to stir until flour and oil are well incorporated and there are no lumps. Transfer the skillet to the oven and cook, stirring every 30 minutes or so, until the roux reaches a deep brown color, about 2 hours. Remove the skillet from the oven and let cool. When completely cool, pour off any excess oil. In a large pot over medium-high heat, drizzle some olive oil, about 2 tablespoons, and add the bell pepper, onion and celery. Sauté while adding a dash of seasoning. Add 6 cups of chicken broth to the pot and raise to a simmer. Add bay leaves and more seasoning. Taste and keep the saltiness slightly under your preference, you’ll add more later. Add some roux to the pot, 1 tablespoon at a time. Stir in and simmer for about 30 seconds, taste and add another tablespoon. Continue this process until the gumbo is silky-thick and contains enough “roux-flavor” to your liking. We estimate at least 3/4 - 1 cup. Stir in the filé powder, chicken, sausage and simmer for a few minutes. This is the time to hone-in your salt and spice level. Add more seasoning until you reach the perfect flavor. At this point, you can make final adjustments to the gumbo. If it’s way too thick, salty, spicy, etc — add more broth, 1 cup at a time. Last, gently stir in the okra and drop the heat to low. Make a fresh pot of rice and serve the gumbo over a scoop. Dial in your bowl with hot sauce and scallions. Serve with saltines or baguette slices and cold beer :)
Our legendary turkey gumbo ⬇️ This recipe is also on fireandsmokesociety.com Here’s your shopping list: 1 cup vegetable oil 1 1/4 cup flour Olive oil 2 green bell peppers, chopped 1 large yellow onion, chopped 4 stalks of celery, chopped 6 cups turkey stock or chicken broth, plus more for thinning 4 bay leaves Chica Licka Bam Bam seasoning 1 Tbsp gumbo filé powder (optional) 3 cups turkey meat, skin removed and deboned into bite-sized pieces 1 link andouille sausage, sliced into bite-sized pieces 1/2 bag frozen, cut okra The method: To make the roux, preheat oven to 350°F. On the stove, add oil to a heavy-bottomed, oven-proof skillet over high heat. Using a wire whisk or a wooden spoon, stir in the flour and continue to stir until flour and oil are well incorporated and there are no lumps. Transfer the skillet to the oven and cook, stirring every 30 minutes or so, until the roux reaches a deep brown color, about 2 hours. Remove the skillet from the oven and let cool. When completely cool, pour off any excess oil. In a large pot over medium-high heat, drizzle some olive oil, about 2 tablespoons, and add the bell pepper, onion and celery. Sauté while adding a dash of seasoning. Add 6 cups of chicken broth to the pot and raise to a simmer. Add bay leaves and more seasoning. Taste and keep the saltiness slightly under your preference, you’ll add more later. Add some roux to the pot, 1 tablespoon at a time. Stir in and simmer for about 30 seconds, taste and add another tablespoon. Continue this process until the gumbo is silky-thick and contains enough “roux-flavor” to your liking. We estimate at least 3/4 - 1 cup. Stir in the filé powder, chicken, sausage and simmer for a few minutes. This is the time to hone-in your salt and spice level. Add more seasoning until you reach the perfect flavor. At this point, you can make final adjustments to the gumbo. If it’s way too thick, salty, spicy, etc — add more broth, 1 cup at a time. Last, gently stir in the okra and drop the heat to low. Make a fresh pot of rice and serve the gumbo over a scoop. Dial in your bowl with hot sauce and scallions. Serve with saltines or baguette slices and cold beer :)
#iphone #iphone15promax #باشا_التفاحة🍎✌️
#iphone #iphone15promax #باشا_التفاحة🍎✌️

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