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@thuong.19930: Xịt miệng nhiệt miệng #xuhuong #nhietmieng#xuhuong #chamsocsuckhoechudong

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Saturday 14 March 2026 11:55:35 GMT
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moxanh88
Mỡ Xanh :
không cần dùng tay rất tiện lợi ạ
2026-03-16 06:49:19
0
tieubanhbao0000
tieubanhbao0000 :
Vết nông kb mấy ngày đỡ
2026-03-16 08:18:03
0
hoaroicuaphat11120
lieu nhu :
Mỗi lần bị 2-3 ăn uống rất khó chịu
2026-03-16 08:12:46
0
hoathabinhbinhduong00
Cắm Hoa Nghệ Thuật :
Nhiệt miêng ăn đúng la khí chịu lắm luôn
2026-03-20 01:25:06
0
sdng181
quang sự :
Nuốt có sao không ạ
2026-05-16 14:09:26
0
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no one noticed || #detectivemills #fyp #sad
no one noticed || #detectivemills #fyp #sad
Ruth’s Chris Potatoes au Gratin Ingredients: 2 pounds russet potatoes, peeled and thinly sliced 1 cup heavy cream 1 cup whole milk 1½ cups shredded sharp cheddar cheese 1 cup grated Parmesan cheese 2 tablespoons butter 2 cloves garlic, minced ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon nutmeg (optional) Fresh parsley, for garnish Instructions: Preheat oven to 400°F (200°C) and lightly butter a baking dish. In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and milk, then stir in salt, pepper, and nutmeg. Bring to a gentle simmer (do not boil). Stir in 1 cup cheddar and ½ cup Parmesan until melted and smooth, forming a creamy sauce. Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the top, spreading evenly. Layer the remaining potatoes, then pour over the rest of the sauce. Sprinkle the top with the remaining cheddar and Parmesan. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 20–25 minutes, or until golden and bubbly.
Ruth’s Chris Potatoes au Gratin Ingredients: 2 pounds russet potatoes, peeled and thinly sliced 1 cup heavy cream 1 cup whole milk 1½ cups shredded sharp cheddar cheese 1 cup grated Parmesan cheese 2 tablespoons butter 2 cloves garlic, minced ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon nutmeg (optional) Fresh parsley, for garnish Instructions: Preheat oven to 400°F (200°C) and lightly butter a baking dish. In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and milk, then stir in salt, pepper, and nutmeg. Bring to a gentle simmer (do not boil). Stir in 1 cup cheddar and ½ cup Parmesan until melted and smooth, forming a creamy sauce. Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the top, spreading evenly. Layer the remaining potatoes, then pour over the rest of the sauce. Sprinkle the top with the remaining cheddar and Parmesan. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 20–25 minutes, or until golden and bubbly.
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