@2ikj_99: مبسوط الريس صدام#CapCut #صدام_حسين_المجيد_رئيس_جمهورية_العراق #صقر_العرب #عيدكم_مبارك #

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Wednesday 27 May 2026 14:02:29 GMT

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محمود فخرالدين :

الله يرحمه ويجعل مسكنه الفردوس الاعلى

2026-08-02 19:26:20

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شبـــ᭄ۛۛۛ͢͠ـۛۛ͜ــۛل حجـﹻۧ۬ـة👑 :

🥰🥰🥰🥰🥰🥰

2026-05-28 08:40:47

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صمتي حكايه :

🥰🥰🥰

2026-08-08 09:52:24

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الجنوبي✌️ :

🥰🥰🥰

2026-08-17 06:56:55

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Y yo que ya iba a empezar mañana. #BackdoorHumor

Y yo que ya iba a empezar mañana. #BackdoorHumor

Trời nắng nóng như thế này có ly trà sâm dứa nó đã lắm cả nhà ơi #bepbaduong #viral #xuhuong #ancungtiktok #monngon #comnha #anvat #learnontiktok #tra #trasamdua #traladua

Trời nắng nóng như thế này có ly trà sâm dứa nó đã lắm cả nhà ơi #bepbaduong #viral #xuhuong #ancungtiktok #monngon #comnha #anvat #learnontiktok #tra #trasamdua #traladua

psa to all my matcha lovers, Match | A (aka the best matcha spot in chicago) just opened today in the Loop on 73 E Jackson Blvd and I could not be more excited. seems like a soft opening since there’s still no signs out their door but they had plenty of staff already. only the Matcha was available at this location when I went. no line at all (it was pretty empty). #matchachicago #chicagonewcafe #chicagocafes #matcha #chicagothingstodo

psa to all my matcha lovers, Match | A (aka the best matcha spot in chicago) just opened today in the Loop on 73 E Jackson Blvd and I could not be more excited. seems like a soft opening since there’s still no signs out their door but they had plenty of staff already. only the Matcha was available at this location when I went. no line at all (it was pretty empty). #matchachicago #chicagonewcafe #chicagocafes #matcha #chicagothingstodo

#culinariaemcasa #topreceitas #receitasfaceis

#culinariaemcasa #topreceitas #receitasfaceis

the future is ours. #fyp #faustian #vitalisim #apollocoalition ##WASP

the future is ours. #fyp #faustian #vitalisim #apollocoalition ##WASP

Easy rice and peas. Arroz con gandules 🇵🇷 steps below #puertorico #comida #arrozcongandules #rice #boriqua Ingredients: * 3 cups long-grain white rice, rinsed * 1 can (15 oz) gandules, drained and rinsed * 3½–4 cups water or broth (see note below) * 2–3 tbsp sofrito * 1–2 tbsp tomato sauce or 1 tbsp tomato paste * 1 chicken bouillon cube, or 1–2 tsp chicken bouillon powder * 1 tsp adobo, plus more to taste * ½ tsp dried oregano * ½ tsp black pepper * 3–4 cloves garlic, smashed * ¼ cup green olives, sliced or roughly chopped * ¼ cup red bell pepper, chopped * ¼ cup green bell pepper, chopped * 2 tbsp oil * Salt, only if needed after tasting the liquid * cilantro * achiote oil. 🍚 How to Make It 1. Build your flavor base: Heat the oil in a caldero or heavy pot over medium heat. Add your chopped red and green peppers cilantro and sauté for 2–3 minutes. 2. Add the smashed garlic, sofrito, tomato sauce/paste, oregano, black pepper, and adobo. Cook for another 2–3 minutes until everything is fragrant. 3. Add the gandules and olives and stir everything together. 4. Add 3½ cups of water and your chicken bouillon. Stir and bring it to a good simmer. Taste the liquid! This is where you adjust your adobo, bouillon, or salt. It should taste flavorful because the rice will absorb that seasoning. 5. Add your 3 cups of rinsed rice. Stir well and bring it back to a boil. 6. Let it cook uncovered, stirring occasionally, until most of the liquid has evaporated and you can see little holes forming in the rice. 7. Lower the heat to low, gently gather the rice toward the center, cover tightly, and cook for about 20–25 minutes. 8. Fluff the rice from the bottom up, cover again, and let it sit for another 5 minutes before serving. ⭐ My ratio for yours For 3 cups rice, I’d start with: 3 cups rice + 1 can gandules + 3½ cups water + 2–3 tbsp sofrito + 1 tbsp tomato paste (or 2 tbsp sauce) + 1 bouillon + 1 tsp adobo + ½ tsp oregano + ½ tsp black pepper + garlic + peppers + olives. If you like your arroz con gandules soft and moist, go closer to 4 cups liquid. If you like the grains more separate, stay around 3½ cups. And honestly, taste your cooking liquid before adding the rice—that’s the secret to getting the seasoning right. 🇵🇷❤️

Easy rice and peas. Arroz con gandules 🇵🇷 steps below #puertorico #comida #arrozcongandules #rice #boriqua Ingredients: * 3 cups long-grain white rice, rinsed * 1 can (15 oz) gandules, drained and rinsed * 3½–4 cups water or broth (see note below) * 2–3 tbsp sofrito * 1–2 tbsp tomato sauce or 1 tbsp tomato paste * 1 chicken bouillon cube, or 1–2 tsp chicken bouillon powder * 1 tsp adobo, plus more to taste * ½ tsp dried oregano * ½ tsp black pepper * 3–4 cloves garlic, smashed * ¼ cup green olives, sliced or roughly chopped * ¼ cup red bell pepper, chopped * ¼ cup green bell pepper, chopped * 2 tbsp oil * Salt, only if needed after tasting the liquid * cilantro * achiote oil. 🍚 How to Make It 1. Build your flavor base: Heat the oil in a caldero or heavy pot over medium heat. Add your chopped red and green peppers cilantro and sauté for 2–3 minutes. 2. Add the smashed garlic, sofrito, tomato sauce/paste, oregano, black pepper, and adobo. Cook for another 2–3 minutes until everything is fragrant. 3. Add the gandules and olives and stir everything together. 4. Add 3½ cups of water and your chicken bouillon. Stir and bring it to a good simmer. Taste the liquid! This is where you adjust your adobo, bouillon, or salt. It should taste flavorful because the rice will absorb that seasoning. 5. Add your 3 cups of rinsed rice. Stir well and bring it back to a boil. 6. Let it cook uncovered, stirring occasionally, until most of the liquid has evaporated and you can see little holes forming in the rice. 7. Lower the heat to low, gently gather the rice toward the center, cover tightly, and cook for about 20–25 minutes. 8. Fluff the rice from the bottom up, cover again, and let it sit for another 5 minutes before serving. ⭐ My ratio for yours For 3 cups rice, I’d start with: 3 cups rice + 1 can gandules + 3½ cups water + 2–3 tbsp sofrito + 1 tbsp tomato paste (or 2 tbsp sauce) + 1 bouillon + 1 tsp adobo + ½ tsp oregano + ½ tsp black pepper + garlic + peppers + olives. If you like your arroz con gandules soft and moist, go closer to 4 cups liquid. If you like the grains more separate, stay around 3½ cups. And honestly, taste your cooking liquid before adding the rice—that’s the secret to getting the seasoning right. 🇵🇷❤️

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