@hatcungenzo: Karaoke | Mở Lòng Vì Ai (Remix) - Inso Cover #molongviai #inso #hatcungenzo #viral

Hát cùng Enzo

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Region: VN

Tuesday 10 March 2026 06:02:20 GMT

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Comments

HTV GM :

hết mẹ hơi

2026-03-10 07:01:38

156

✮⋆˙Ｈ.ＭＹ🫧🎀✮ :

Dạ vg em mới cấp 1 nhg vẫn hát dc ạ

2026-06-08 05:25:50

2

Hát cùng Enzo :

2026-03-10 06:08:02

25

chi287 :

T thuộc luôn ôi

2026-06-09 08:21:30

1

Hằng Trần :

Trời ơi, vừa nhanh vừa cao , tắc thở

2026-05-14 11:40:17

0

𝐙𝐢𝐙𝐢 ᰔ :

nhanh quá à

2026-05-22 10:15:59

1

Khả Hân Lờ Cá :

hát xong muốn tắt thở

2026-03-28 11:55:50

4

Nam Hoài Bão :

Oxi gấp😂

2026-05-29 14:07:17

1

xoài thích màu hồng :

tắc thở

2026-05-05 04:49:10

3

🐃 :

Bài ruột

2026-03-10 06:07:46

15

babybo :

bắt gặp có đứa đang hát trc màn hình😂

2026-05-28 03:15:08

1

user9752585416802 :

bài này để hát những remix sáiai

2026-06-03 05:19:16

0

~•Fitty•~ :

Tớ hát bth mà mn😭😭 đủ hơi mà sao mn nói tắt thở j vayy😭😭😭😭

2026-05-05 14:15:03

1

˚ ༘ ೀ⋆｡˚ċúṅೀ :

2026-04-05 05:20:27

0

Dưa hấu thích hoa🌻 :

Đang gặm chân gà cũng phải dừng lại để hát🤣🤣

2026-03-10 07:18:35

8

Đăng Tùm Lum :

Nhanh quá

2026-05-20 12:59:55

0

Ngọc ánh 2k18 :

hi

2026-05-13 10:03:38

0

Thuy Quynh :

ủa là sao vẩy

2026-04-28 06:12:08

0

bận nghỉ hè(-_-)('-') :

lời chạy trong đầu

2026-06-13 06:34:29

0

cá cảnh xuân khởi :

k có full ak AD

2026-05-16 15:27:47

0

Hoàng Dươngg :

Có full không shop

2026-05-13 13:51:14

0

trùm xạ thủ Tel :

hồi sức cho t ik bay ơi hết hơi lun gòi 🤣🤣🤣

2026-04-17 05:17:51

0

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Cowboy butter steak pasta ✨ Ingredients Steak - 2 ribeye or NY strip steaks - Salt and pepper, generously to taste - 2 sprigs rosemary or thyme - 3 garlic cloves, crushed - 2 tbsp butter - 1/2 tbsp avocado oil Cowboy Butter Cream Sauce - 1 1/2 cups heavy cream - 1 1/4 cups shredded Parmesan cheese - 8 tbsp unsalted butter - 5 garlic cloves, minced - 1 shallot, minced - Juice of ½ lemon - 1 tbsp Dijon mustard - 1 heaping tbsp parsley, chopped - 1 heaping tbsp chives, chopped - 1 tsp thyme - 1 tsp garlic powder - 1 tsp oregano - 1 tsp cayenne pepper (adjust to your heat preference) - 1/2 tsp red pepper flakes - 1/2 tsp smoked paprika - Salt and pepper to taste - 16 oz rigatoni pasta Instructions - Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1/4 cup of pasta water before draining. - Pat the steaks dry and season generously on all sides with salt and pepper. - Heat avocado oil in a skillet over medium-high heat. Sear the steaks for 3–4 minutes per side, or until they reach your desired doneness. - During the last minute of cooking, add the butter, rosemary, and crushed garlic cloves. Tilt the pan and continuously baste the steaks with the melted butter for extra flavor. - Remove the steaks from the skillet and let them rest for at least 10 minutes before slicing. - In the same skillet, reduce heat to medium and add the butter. Once melted, sauté the shallot for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. - Stir in the Dijon mustard, lemon juice, thyme, garlic powder, oregano, cayenne, red pepper flakes, smoked paprika, parsley, and chives. Mix well. - Pour in the heavy cream and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until melted and smooth. Season with salt to taste. - Add the cooked rigatoni to the sauce and toss until fully coated. If needed, add a splash of reserved pasta water to loosen the sauce. - Slice the rested steak and serve over the creamy cowboy butter rigatoni. Finish with extra Parmesan, parsley, and chives. • • • #Recipe #DinnerIdeas #pasta #recipeideas #pastarecipe

Cowboy butter steak pasta ✨ Ingredients Steak - 2 ribeye or NY strip steaks - Salt and pepper, generously to taste - 2 sprigs rosemary or thyme - 3 garlic cloves, crushed - 2 tbsp butter - 1/2 tbsp avocado oil Cowboy Butter Cream Sauce - 1 1/2 cups heavy cream - 1 1/4 cups shredded Parmesan cheese - 8 tbsp unsalted butter - 5 garlic cloves, minced - 1 shallot, minced - Juice of ½ lemon - 1 tbsp Dijon mustard - 1 heaping tbsp parsley, chopped - 1 heaping tbsp chives, chopped - 1 tsp thyme - 1 tsp garlic powder - 1 tsp oregano - 1 tsp cayenne pepper (adjust to your heat preference) - 1/2 tsp red pepper flakes - 1/2 tsp smoked paprika - Salt and pepper to taste - 16 oz rigatoni pasta Instructions - Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1/4 cup of pasta water before draining. - Pat the steaks dry and season generously on all sides with salt and pepper. - Heat avocado oil in a skillet over medium-high heat. Sear the steaks for 3–4 minutes per side, or until they reach your desired doneness. - During the last minute of cooking, add the butter, rosemary, and crushed garlic cloves. Tilt the pan and continuously baste the steaks with the melted butter for extra flavor. - Remove the steaks from the skillet and let them rest for at least 10 minutes before slicing. - In the same skillet, reduce heat to medium and add the butter. Once melted, sauté the shallot for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. - Stir in the Dijon mustard, lemon juice, thyme, garlic powder, oregano, cayenne, red pepper flakes, smoked paprika, parsley, and chives. Mix well. - Pour in the heavy cream and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until melted and smooth. Season with salt to taste. - Add the cooked rigatoni to the sauce and toss until fully coated. If needed, add a splash of reserved pasta water to loosen the sauce. - Slice the rested steak and serve over the creamy cowboy butter rigatoni. Finish with extra Parmesan, parsley, and chives. • • • #Recipe #DinnerIdeas #pasta #recipeideas #pastarecipe

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