@dogandcatheaven7: Bruce Lee Taught Me This Kick #ai #dog #cute #funny #challenge

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Monday 27 April 2026 11:14:51 GMT
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kln_mr1
kln :
Bonjour, moi c’est madame Bruce lee 😏
2026-04-30 01:30:58
5
joni.21143
Joni 21 :
porq entraste en los comentarios cuando viste el vultito ?
2026-04-28 12:50:23
48
blackwhite_green
NemirOFF :
2026-04-27 18:42:29
113
88sanya0
SHUMACHER :
😂😂😂
2026-04-27 19:17:45
83
kevinbryson445
Kevin Bryson445 :
Chuck Norris
2026-04-30 03:05:04
1
unclepua2
Uncle pua :
2026-04-27 17:21:19
16
mlmdj2jgtpbke
はるきっつぁん :
2026-04-30 01:50:06
13
08felipe08
08felipe08 :
2026-04-28 00:01:16
20
ts31k
TཽₛₕᵢₙWₐᵣᵢ :
😂
2026-04-30 10:20:05
7
harryhintsala
Harry Hintsala :
I keep Thor attached to the authorities!
2026-05-09 03:24:46
2
harold.jones24
Harold Jones :
2026-04-27 19:01:47
14
pavel_karjala
Pavel_Karjala :
2026-04-29 05:14:00
7
palang488
Palang :
Ang tintin 😂😂😂😂
2026-05-20 08:06:35
1
karenhunter5743
Azumi :
2026-05-11 07:53:39
2
somi5004
💕신소미💕 :
🤣🤣🤣
2026-05-01 10:08:59
2
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Ingredients ​4 tbsp butter ​1 medium yellow onion, finely diced ​2 stalks celery, finely diced ​4 cloves garlic, minced ​¼ cup all-purpose flour ​2 tbsp tomato paste ​½ cup dry white wine or dry sherry ​4 cups seafood stock (or chicken/vegetable broth) ​1 cup heavy whipping cream ​1 tsp Old Bay seasoning ​½ tsp smoked paprika ​¼ tsp cayenne pepper (optional, for heat) ​8 oz jumbo lump crab meat (or crab claws) ​8 oz raw shrimp, peeled, deveined, and chopped into bite-sized pieces ​Salt and black pepper to taste ​Fresh chives, finely chopped (for garnish) ​Instructions ​Sauté the Aromatics: Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and celery. Cook for 5 minutes until soft and translucent. Add the minced garlic and sauté for 1 minute until fragrant. ​Build the Roux: Sprinkle the flour over the vegetables and stir continuously for 2 minutes to eliminate the raw flour taste. Stir in the tomato paste, Old Bay, smoked paprika, and cayenne pepper. ​Deglaze & Simmer: Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes until reduced by half. Slowly whisk in the seafood stock to form a smooth, thickened base. Bring to a gentle boil, then lower the heat and simmer uncovered for 10–12 minutes. ​Blend (Optional for Smooth Texture): For a velvety bistro-style finish, use an immersion blender to smooth out the soup base before adding the seafood and cream. ​Add Cream & Seafood: Reduce the heat to low. Stir in the heavy cream, chopped raw shrimp, and lump crab meat. Simmer gently for 5 minutes until the shrimp are cooked through and the crab is hot. Do not bring to a hard boil after adding cream. ​Season & Serve: Season with salt and pepper to taste. Ladle into bowls and top with generous amounts of fresh chopped chives and extra cooked crab or whole shrimp on top. #crabbisque #seafoodbisque #crab #crabsoup #fyp
Ingredients ​4 tbsp butter ​1 medium yellow onion, finely diced ​2 stalks celery, finely diced ​4 cloves garlic, minced ​¼ cup all-purpose flour ​2 tbsp tomato paste ​½ cup dry white wine or dry sherry ​4 cups seafood stock (or chicken/vegetable broth) ​1 cup heavy whipping cream ​1 tsp Old Bay seasoning ​½ tsp smoked paprika ​¼ tsp cayenne pepper (optional, for heat) ​8 oz jumbo lump crab meat (or crab claws) ​8 oz raw shrimp, peeled, deveined, and chopped into bite-sized pieces ​Salt and black pepper to taste ​Fresh chives, finely chopped (for garnish) ​Instructions ​Sauté the Aromatics: Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and celery. Cook for 5 minutes until soft and translucent. Add the minced garlic and sauté for 1 minute until fragrant. ​Build the Roux: Sprinkle the flour over the vegetables and stir continuously for 2 minutes to eliminate the raw flour taste. Stir in the tomato paste, Old Bay, smoked paprika, and cayenne pepper. ​Deglaze & Simmer: Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes until reduced by half. Slowly whisk in the seafood stock to form a smooth, thickened base. Bring to a gentle boil, then lower the heat and simmer uncovered for 10–12 minutes. ​Blend (Optional for Smooth Texture): For a velvety bistro-style finish, use an immersion blender to smooth out the soup base before adding the seafood and cream. ​Add Cream & Seafood: Reduce the heat to low. Stir in the heavy cream, chopped raw shrimp, and lump crab meat. Simmer gently for 5 minutes until the shrimp are cooked through and the crab is hot. Do not bring to a hard boil after adding cream. ​Season & Serve: Season with salt and pepper to taste. Ladle into bowls and top with generous amounts of fresh chopped chives and extra cooked crab or whole shrimp on top. #crabbisque #seafoodbisque #crab #crabsoup #fyp

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