@conlabinthuii: Mì gà tây cay sốt kem phô mai Chocmet 🍜🍜🍜 #migataycaychocmet #mitronchocmet #mitroncayphomai #migacay #mitron

Con Là Bin Thúii
Con Là Bin Thúii
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Sunday 26 April 2026 15:21:54 GMT
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lammecua4embe
Làm mẹ của 4 em bé 🌷 :
má ơi đnag đêm 😂😂😂
2026-04-26 15:54:22
1
bebmmpsay
bủm 💋💋 ngốc :
út mì tôm cây cho 😂😂
2026-04-26 22:33:17
1
mesalavabap
Cho Mẹ Nuôi Con ✅ :
Ngon thế
2026-04-27 02:55:40
1
motdoiannhien1609
An An❤️ :
đạo mì mà bỏ qua loại này thì hơi phí
2026-04-27 01:06:56
1
chipxiu2024
Mẹ Xíu Chíp ❤ :
Ngon quá đi
2026-04-27 01:19:15
1
thviie_z
𝓜𝓸𝓶𝓶𝔂 𝓢𝓾𝓻𝓲 🍄 :
Ngon lắm
2026-04-27 01:10:55
1
shopdobe
Shop đồ bé :
ngon lắm ạ
2026-04-26 15:55:20
1
ngcmai4847
mai nguyen :
ngon lam
2026-04-28 00:50:54
1
laivantruong1987
Lại trường 87 :
😳😳😳
2026-05-01 01:56:30
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A lighter, lower-carb take on the viral potato salad with delicious roasted butternut squash, tossed in a creamy herb yogurt dressing, providing a sweet, nutty, and crunchy texture perfect for fall. Ingredients: - 1 large butternut squash - 2 tbsp olive oil - Salt - Pepper - 1 tsp garlic powder - 1 tsp sweet paprika - 1 tbsp cornstarch or freshly grated Parmesan (optional) - 3/4 cup plain Greek yogurt - 3-4 tbsp mayonnaise - Juice of 1 lemon - 2 minced garlic cloves - 2-3 tbsp fresh chopped dill - 2-3 tbsp chives - 1/2 cucumber, finely diced - 1/2 small red onion, finely diced - Additional dill and chives for garnish - Feta cheese (optional) Instructions: 1. Preheat oven to 425°F and line a large baking sheet. 2. Peel and cube the butternut squash into 1-inch pieces. Pat dry with paper towels. 3. Drizzle the squash with olive oil and season with salt, pepper, garlic powder, and sweet paprika. Optionally, add cornstarch or freshly grated Parmesan for crispier edges. 4. Spread the squash in a single layer on the baking sheet and roast for 35-40 minutes, flipping halfway, until golden and caramelized on the edges. For extra crispiness, broil for 2-3 minutes at the end. 5. While the squash roasts, prepare the dressing: mix Greek yogurt, mayonnaise, lemon juice, garlic cloves, dill, chives, cucumber, red onion, salt, and pepper. 6. Let the roasted squash cool for 5 minutes, then toss gently with the dressing. 7. Garnish with extra dill and chives, and optionally sprinkle feta cheese on top. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A lighter, lower-carb take on the viral potato salad with delicious roasted butternut squash, tossed in a creamy herb yogurt dressing, providing a sweet, nutty, and crunchy texture perfect for fall. Ingredients: - 1 large butternut squash - 2 tbsp olive oil - Salt - Pepper - 1 tsp garlic powder - 1 tsp sweet paprika - 1 tbsp cornstarch or freshly grated Parmesan (optional) - 3/4 cup plain Greek yogurt - 3-4 tbsp mayonnaise - Juice of 1 lemon - 2 minced garlic cloves - 2-3 tbsp fresh chopped dill - 2-3 tbsp chives - 1/2 cucumber, finely diced - 1/2 small red onion, finely diced - Additional dill and chives for garnish - Feta cheese (optional) Instructions: 1. Preheat oven to 425°F and line a large baking sheet. 2. Peel and cube the butternut squash into 1-inch pieces. Pat dry with paper towels. 3. Drizzle the squash with olive oil and season with salt, pepper, garlic powder, and sweet paprika. Optionally, add cornstarch or freshly grated Parmesan for crispier edges. 4. Spread the squash in a single layer on the baking sheet and roast for 35-40 minutes, flipping halfway, until golden and caramelized on the edges. For extra crispiness, broil for 2-3 minutes at the end. 5. While the squash roasts, prepare the dressing: mix Greek yogurt, mayonnaise, lemon juice, garlic cloves, dill, chives, cucumber, red onion, salt, and pepper. 6. Let the roasted squash cool for 5 minutes, then toss gently with the dressing. 7. Garnish with extra dill and chives, and optionally sprinkle feta cheese on top. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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