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@varun22.11: உத்துக்குளி வெண்ணயில உருட்டி செய்த பெண்மையிலே 😎🫣 #fypシ゚viral #aeroplaneparakuthuparmele #tamilvibesong #srilankan_tik_tok🇱🇰 #malaysiantamiltiktok

☆☬𝐊ɪɴɢ☬☆ 🇱🇰
☆☬𝐊ɪɴɢ☬☆ 🇱🇰
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Region: LK
Tuesday 26 May 2026 10:49:53 GMT
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121973shanti
MY LOVE BABY :
♥️♥️♥️
2026-05-27 13:13:10
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user9274127616521jaya
I❤️ Love 💞 pappu :
🥰🥰🥰
2026-08-06 09:09:19
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ඇයි මං ආවේ ✨ #fyp #ruvinduwijethunga #aimanaweshanputha #lyricsvideo #statusvideo
ඇයි මං ආවේ ✨ #fyp #ruvinduwijethunga #aimanaweshanputha #lyricsvideo #statusvideo


Slowcooker BBQ Beef Ragu Serves 6 - 8 Large chunks of beef shredded but with some sweetness from the barbecue, it’s a twist I love. Don’t forget to get my prep & go book for lots of dump bag recipes, comment PREP. Ingredients: 1kg beef brisket, whole 1 tbsp olive oil (optional) 5 tbsp BBQ sauce 2 tbsp reduced-fat red pesto 2 x 400g tins of chopped tomatoes 2 tsp Worcestershire sauce 1 carrot, finely diced - Optional 1 celery stick, finely diced - Optional 1 onion, finely diced 4 garlic cloves, crushed 1 beef stock pot 1 tsp dried oregano 100ml red wine (Optional) 500g dried pappardelle pasta salt and pepper, to taste 50g Parmesan cheese, grated, to serve Method: 1. If you want to sear the beef before cooking it, do so in a hot pan over a medium–high heat with the olive oil for 1 minute, or until browned, cooking on each side. You can skip this step if you prefer. 2. Add all the other ingredients, except the pasta and Parmesan, to the slow cooker, season with plenty of salt and pepper, stir and cook on high for 7–8 hours. Alternatively add to a freezer bag and use when you like. 3. Once cooked, remove the beef and shred it using two forks.  4. Cook the pappardelle according to the packet instructions, drain then add the ragu and stir through. Serve topped with grated parmesan.  For more dump bag recipes like this, preorder my brand new book Prep & Go! Comment PREP and I'll send you the link :)  #boredoflunch #Recipe #slowcooker #crockpot #ragu
Slowcooker BBQ Beef Ragu Serves 6 - 8 Large chunks of beef shredded but with some sweetness from the barbecue, it’s a twist I love. Don’t forget to get my prep & go book for lots of dump bag recipes, comment PREP. Ingredients: 1kg beef brisket, whole 1 tbsp olive oil (optional) 5 tbsp BBQ sauce 2 tbsp reduced-fat red pesto 2 x 400g tins of chopped tomatoes 2 tsp Worcestershire sauce 1 carrot, finely diced - Optional 1 celery stick, finely diced - Optional 1 onion, finely diced 4 garlic cloves, crushed 1 beef stock pot 1 tsp dried oregano 100ml red wine (Optional) 500g dried pappardelle pasta salt and pepper, to taste 50g Parmesan cheese, grated, to serve Method: 1. If you want to sear the beef before cooking it, do so in a hot pan over a medium–high heat with the olive oil for 1 minute, or until browned, cooking on each side. You can skip this step if you prefer. 2. Add all the other ingredients, except the pasta and Parmesan, to the slow cooker, season with plenty of salt and pepper, stir and cook on high for 7–8 hours. Alternatively add to a freezer bag and use when you like. 3. Once cooked, remove the beef and shred it using two forks.  4. Cook the pappardelle according to the packet instructions, drain then add the ragu and stir through. Serve topped with grated parmesan.  For more dump bag recipes like this, preorder my brand new book Prep & Go! Comment PREP and I'll send you the link :)  #boredoflunch #Recipe #slowcooker #crockpot #ragu


Dark #fyppppppppppppppppppppppp #shinobu #cosplay #shinobucosplay #nosignal
Dark #fyppppppppppppppppppppppp #shinobu #cosplay #shinobucosplay #nosignal
Gel yarim gönlüme huzur ver ömrüme. #iremderici @iremderici
Gel yarim gönlüme huzur ver ömrüme. #iremderici @iremderici

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