@f_ford_h_honey: 🖤🍃#chitsiesar2004

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Friday 19 December 2025 12:08:11 GMT
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onepiecs03
Fix :
ဘုရားပေါ်မှာအဲ့လိုမလုပ်ရဘူးလေတိုတိုကြီးရဲ့🤪😜😎
2025-12-22 10:01:53
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budi_boseng
Budi boseng :
😂
2025-12-30 08:02:35
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cutegay07
gay lay par :
🥰🥰🥰
2025-12-29 15:30:28
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be.805egi
Gunawan :
😅
2025-12-29 13:29:13
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musthofainal.akh
Musthofainal :
😳
2025-12-29 09:51:35
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arkanza_18
Fardan :
😂
2025-12-29 07:45:05
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user6454054833245
แดง เจไอช์ :
@🥰🥰🥰🥰
2026-04-06 23:27:56
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min.thu.ya.soe4
Min Thu Ya Soe :
😂😂😂
2025-12-19 12:26:32
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my.lay5567
mai than s... :
🥰🥰🥰
2025-12-19 17:32:55
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june_nipol
นิพล ฟาร์ม 😎🌻🐤 :
💙💙💙
2025-12-19 22:45:56
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monphannalath208
MON 2003 :
✌️
2025-12-22 11:05:36
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yimyim3577
เป็นไร :
🥰🥰🥰
2025-12-26 06:41:53
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me_25y1
ig: pain__25y :
🤲🤲🤲
2025-12-28 18:03:18
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mgshinelay30
❤️H💘 :
🤭
2026-01-12 11:01:17
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Quick one-pot-style creamy orecchiette with roasted butternut squash blended into a high-protein Greek yogurt sauce, browned chicken sausage, baby kale for fiber, and crispy sage — family-friendly and ready in about 30 minutes. Ingredients: - 8 oz orecchiette pasta - 1 small butternut squash (about 1½ lb), peeled, seeded and cut into 1-inch cubes (about 4 cups) - 1 tablespoon olive oil - 3 cloves garlic, peeled - 1/2 cup low-sodium chicken broth - 1/4 cup plain Greek yogurt (2% or whole) - 1/4 teaspoon ground nutmeg - Salt to taste (about 1/2 to 3/4 teaspoon) - Freshly ground black pepper to taste - 12 oz fully cooked chicken sausage (mild or Italian), sliced 1/4-inch thick (about 2 links) - 1 tablespoon olive oil (for sausage) - 8-10 fresh sage leaves - 3 cups baby kale, tough stems removed - 1/3 cup freshly grated Parmesan cheese, plus extra for serving - 1 tablespoon butter (optional, for silkier sauce) - Red pepper flakes (optional, pinch for adults) Instructions: 1. Preheat oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet with garlic cloves; roast until tender and caramelized, about 20-25 minutes 2. Bring a large pot of salted water to a boil and cook orecchiette according to package directions until al dente; reserve 1 cup pasta cooking water, then drain pasta ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Quick one-pot-style creamy orecchiette with roasted butternut squash blended into a high-protein Greek yogurt sauce, browned chicken sausage, baby kale for fiber, and crispy sage — family-friendly and ready in about 30 minutes. Ingredients: - 8 oz orecchiette pasta - 1 small butternut squash (about 1½ lb), peeled, seeded and cut into 1-inch cubes (about 4 cups) - 1 tablespoon olive oil - 3 cloves garlic, peeled - 1/2 cup low-sodium chicken broth - 1/4 cup plain Greek yogurt (2% or whole) - 1/4 teaspoon ground nutmeg - Salt to taste (about 1/2 to 3/4 teaspoon) - Freshly ground black pepper to taste - 12 oz fully cooked chicken sausage (mild or Italian), sliced 1/4-inch thick (about 2 links) - 1 tablespoon olive oil (for sausage) - 8-10 fresh sage leaves - 3 cups baby kale, tough stems removed - 1/3 cup freshly grated Parmesan cheese, plus extra for serving - 1 tablespoon butter (optional, for silkier sauce) - Red pepper flakes (optional, pinch for adults) Instructions: 1. Preheat oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet with garlic cloves; roast until tender and caramelized, about 20-25 minutes 2. Bring a large pot of salted water to a boil and cook orecchiette according to package directions until al dente; reserve 1 cup pasta cooking water, then drain pasta ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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