@mortepsiquica: tristeza

Rebirth
Rebirth
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Region: BR
Friday 21 November 2025 16:13:44 GMT
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user7895288859
ؘ :
ta
2025-11-21 16:18:23
258
garotoog
og :
alguém de sp para amigar?
2025-11-22 18:30:53
14
leidocao33
a cúpula :
tem pracinha em brasilia tb
2025-11-21 20:55:08
11
malditchelly
toxicchelly🩸 :
Gente alguém de Brasília pra amgr??
2025-11-21 20:52:39
12
felipeokl88
️ :
br pro lago paranoa f1
2025-11-22 02:14:39
1
viuds.628
Viuds :
tu é daq man
2025-11-21 19:41:47
2
romanticnecromancerr
Summer 2.0 :
af eu sendo do ceara
2025-11-23 22:43:11
2
dipshx_
isis :
na liberdade não porra, mas chapada eu queria estar sim
2025-11-22 13:15:56
7
vomitovulgar
αиgєℓ🐾 :
alguém da baixada santista?
2025-12-06 20:27:32
0
3kvodkza.z
3KVODKZA :
vamo pra liberdade comigo bb
2025-11-22 00:19:23
12
cibasszy
Belly :
Quem é de sp Tlgd
2025-11-21 18:09:15
4
vazaaa0058
h :
Eu em Curitiba
2025-11-22 07:41:53
1
luuhiza_
lu :
algm de Santos? Sp
2025-11-25 20:24:18
0
cawel_00
cigas :
aqui eu Manaus, eu sinto a mesma coisa
2025-11-21 19:54:38
6
lv.xylz
☆ :
medo de republicar e acharem que eh ironia
2025-12-03 03:17:42
1
cavarissw
giucavaris :
Eu fingindo n ser do mesmo estado q ele...
2025-12-11 23:07:28
1
braggamc420
Bragga🍁 :
meu sonho
2025-11-26 19:02:51
1
user7895288859
ؘ :
alguém de sorocaba? af
2025-11-21 22:22:33
2
unspokendreamss
silence ' :
queria ser da capital
2025-11-25 12:26:01
1
vxzyky1
void :
eu (nem moro em sp)
2025-11-22 14:17:28
1
im_person_any
𝓛𝓪𝓻𝓲𝓼𝓼𝓪 𝓹𝓪𝓲𝓿𝓪 :
pq amigo?
2025-11-24 07:43:29
1
yamfza
️am :
de brasília? oi
2025-11-21 18:27:05
1
livisv2mp
livi linda :
alguem d espírito santo pra sair?🥰
2025-11-23 22:27:37
1
deleteduser027461937749
cccccccccccccccccccccccccccccc :
queríamos
2025-11-21 16:47:05
2
kaiosantsz_
Kaka💢 :
Mas esqueci q moro em Curitiba😞
2025-11-22 02:57:59
1
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Here is how to make them!  Ingredients Filling 	•	1.5 lbs beef, cooked and shredded 	•	4 tablespoons butter 	•	2 tablespoons olive oil 	•	2 carrots, chopped 	•	2 pieces of celery, chopped 	•	1/2 onion, chopped 	•	4 garlic cloves, minced 	•	1 sprig rosemary, finely chopped 	•	1/2 cup flour 	•	2 1/2 cups beef broth 	•	1/4 cup pepperoncini juice 	•	2 tablespoons Gravy Master 	•	Salt, to taste 	•	Pepper, to taste Pastry 	•	4 sheets puff pastry, thawed 	•	2 eggs, whisked Instructions Cook the beef until tender (I used a slow cooker), then shred and set aside. In a large pan over medium heat, melt the butter and olive oil together, then add the carrots, celery, onion, and garlic and cook for about 5 minutes until softened and fragrant. Sprinkle in the flour and stir to coat the vegetables evenly, cooking for 1-2 minutes. Slowly pour in the beef broth while stirring continuously to prevent lumps, then reduce the heat to low and stir in the Gravy Master, pepperoncini juice, and rosemary. Let the mixture simmer until thickened, then add the shredded beef and season with salt and pepper. Remove from heat and allow the filling to cool slightly. Lightly roll out the puff pastry sheets to make them slightly larger, divide the filling into 6 portions on 2 of the sheets, then lay the remaining sheets over the top, pressing around the filling to seal. Cut into rectangles to form poptarts. Brush the tops with the whisked eggs and bake at 400 for 18 minutes, or until golden brown and puffed. This makes 12 poptarts!
Here is how to make them! Ingredients Filling • 1.5 lbs beef, cooked and shredded • 4 tablespoons butter • 2 tablespoons olive oil • 2 carrots, chopped • 2 pieces of celery, chopped • 1/2 onion, chopped • 4 garlic cloves, minced • 1 sprig rosemary, finely chopped • 1/2 cup flour • 2 1/2 cups beef broth • 1/4 cup pepperoncini juice • 2 tablespoons Gravy Master • Salt, to taste • Pepper, to taste Pastry • 4 sheets puff pastry, thawed • 2 eggs, whisked Instructions Cook the beef until tender (I used a slow cooker), then shred and set aside. In a large pan over medium heat, melt the butter and olive oil together, then add the carrots, celery, onion, and garlic and cook for about 5 minutes until softened and fragrant. Sprinkle in the flour and stir to coat the vegetables evenly, cooking for 1-2 minutes. Slowly pour in the beef broth while stirring continuously to prevent lumps, then reduce the heat to low and stir in the Gravy Master, pepperoncini juice, and rosemary. Let the mixture simmer until thickened, then add the shredded beef and season with salt and pepper. Remove from heat and allow the filling to cool slightly. Lightly roll out the puff pastry sheets to make them slightly larger, divide the filling into 6 portions on 2 of the sheets, then lay the remaining sheets over the top, pressing around the filling to seal. Cut into rectangles to form poptarts. Brush the tops with the whisked eggs and bake at 400 for 18 minutes, or until golden brown and puffed. This makes 12 poptarts!

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