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@ushark80: Valentina Rodríguez #valentinarodriguez

Shark
Shark
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Region: MX
Wednesday 14 January 2026 19:15:16 GMT
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user893512756116742
user8935127561167 :
Valentina estás HERMOSA 🥰😍😘😋🤩💖💗♥️❤️💘🌹💐👍🏻
2026-01-14 19:41:31
0
ricardoarellano5
Ricardo Arellano :
tu eres el bonito amanecer
2026-01-14 20:07:35
0
linarcvuszk
ismael :
♥♥️❤️VALENTINA ♥♥️❤️
2026-01-19 18:17:40
1
user7290575551600
user7290575551600 :
🥰🥰🥰🥰🥰🥰
2026-01-17 02:00:26
0
estebanbautistabautista
Esteban bautista bautista :
😘😘😘
2026-01-15 13:27:40
0
estebanbautistabautista
Esteban bautista bautista :
👍👍👍
2026-01-15 13:27:40
0
oscaralejandroroj2
Oskarin :
♥🌹😘
2026-01-15 03:29:21
0
erickpeimbert
Erick Peimbert :
🌹😍
2026-01-15 00:42:38
0
8karim10
8karim10 :
😻👍
2026-01-14 20:18:02
0
mario.deaquino
Mario Deaquino :
😍😍😍
2026-03-11 03:29:54
0
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Instant regret 😳😂 [via @egg77423]
Instant regret 😳😂 [via @egg77423]
Garlic Parmesan chicken Rangoon Ingredients For the chicken 1 lb boneless chickens breast 1 tsp salt 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika powder 1 bay leaf 1 black cardamom 1 clove garlic, smashed 2 cups water For the filling: Boiled and shredded chicken 8oz cream cheese, softened 1/2 cups green onion, finely chopped 1 tbsp fresh garlic, finely chopped 1/2 cups freshly grated parmesan cheese Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika powder 1/2 tbsp red chili flakes 1/2 tsp Italian seasoning 1 tsp parsley, freshly chopped 2 tsp lemon juice To assemble: Wonton wrappers 1/3 cups water water Oil (for frying) For the garlic Parmesan sauce: 1/2 cups mayonnaise 1/4 cup sour cream 1/3 cup freshly grated Parmesan 1 small garlic clove, finely grated 1 tbsp lemon juice 1 tsp Dijon mustard 1/2 tsp garlic powder 1/4 tsp black pepper 1–2 tbsp milk or heavy cream, to thin Salt to taste Method: Add chicken, seasonings, bay leaf, cardamom, garlic, and water to a pot. Bring to a gentle boil, reduce to medium-low, cover, and simmer 15–18 minutes, or until the chicken reaches 165°F. Remove, cool slightly, and finely shred. Mix the shredded chicken with cream cheese, green onion, garlic, Parmesan, seasonings, parsley, and lemon juice until well combined. Taste and adjust salt. For the sauce, mix mayonnaise, sour cream, Parmesan, garlic, lemon juice, Dijon, garlic powder, and black pepper. Add 1–2 tbsp milk or heavy cream until creamy and your desired consistency. Adjust salt and refrigerate. Place about 1 tbsp filling in the center of each wonton wrapper. Lightly wet the edges with water, fold over, and press firmly to seal. Bring the two outer corners together for a classic rangoon shape. Heat 2–3 inches of neutral oil to 350°F. Fry wontons in batches for 2–3 minutes, turning occasionally, until golden and crispy. Transfer to a wire rack or paper towel-lined plate and allow the oil to return to 350°F before the next batch. Serve immediately with the Garlic Parmesan sauce and garnish with fresh parsley and extra Parmesan. #Recipe #chickenrangoon #rangoon
Garlic Parmesan chicken Rangoon Ingredients For the chicken 1 lb boneless chickens breast 1 tsp salt 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika powder 1 bay leaf 1 black cardamom 1 clove garlic, smashed 2 cups water For the filling: Boiled and shredded chicken 8oz cream cheese, softened 1/2 cups green onion, finely chopped 1 tbsp fresh garlic, finely chopped 1/2 cups freshly grated parmesan cheese Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika powder 1/2 tbsp red chili flakes 1/2 tsp Italian seasoning 1 tsp parsley, freshly chopped 2 tsp lemon juice To assemble: Wonton wrappers 1/3 cups water water Oil (for frying) For the garlic Parmesan sauce: 1/2 cups mayonnaise 1/4 cup sour cream 1/3 cup freshly grated Parmesan 1 small garlic clove, finely grated 1 tbsp lemon juice 1 tsp Dijon mustard 1/2 tsp garlic powder 1/4 tsp black pepper 1–2 tbsp milk or heavy cream, to thin Salt to taste Method: Add chicken, seasonings, bay leaf, cardamom, garlic, and water to a pot. Bring to a gentle boil, reduce to medium-low, cover, and simmer 15–18 minutes, or until the chicken reaches 165°F. Remove, cool slightly, and finely shred. Mix the shredded chicken with cream cheese, green onion, garlic, Parmesan, seasonings, parsley, and lemon juice until well combined. Taste and adjust salt. For the sauce, mix mayonnaise, sour cream, Parmesan, garlic, lemon juice, Dijon, garlic powder, and black pepper. Add 1–2 tbsp milk or heavy cream until creamy and your desired consistency. Adjust salt and refrigerate. Place about 1 tbsp filling in the center of each wonton wrapper. Lightly wet the edges with water, fold over, and press firmly to seal. Bring the two outer corners together for a classic rangoon shape. Heat 2–3 inches of neutral oil to 350°F. Fry wontons in batches for 2–3 minutes, turning occasionally, until golden and crispy. Transfer to a wire rack or paper towel-lined plate and allow the oil to return to 350°F before the next batch. Serve immediately with the Garlic Parmesan sauce and garnish with fresh parsley and extra Parmesan. #Recipe #chickenrangoon #rangoon
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