@heyitsifiii:

×͜× 𝔦𝔣𝔦𝔦𝔦★࿐

Open In TikTok:

Region: GB

Friday 05 June 2026 15:28:00 GMT

3256

512

26

17

Music

Download

No Watermark .mp4 (1.47MB) No Watermark(HD) .mp4 (1.47MB) Watermark .mp4 (0MB) Music .mp3

Comments

Kabir jatt9🇵🇰🇸🇦😎 :

👍

2026-06-05 16:06:18

3

Syêd Ghöûs Shåh Gîllåñî :

Mashallah so cute 🥰🥰🥰

2026-06-05 19:26:25

2

حــــــرت راجــــــپوت🫀🤌🏻 :

Me first 🫠😉

2026-06-05 15:31:11

3

𝑺𝑯𝑶𝑨𝑰𝑩 :

2026-06-05 20:05:38

2

¬_¬ ƵαἷηʏʏܫṚαjα :

My love ❤️😘💖

2026-06-05 18:50:30

2

SENIOR SANNU :

@dmdoekdjxufnrkdxidjekwoejfuvjfnrfodkdkekdif

2026-06-05 17:13:47

2

Syed muneeb512 :

Allah ap ko izaat daya elhaiamen 🥰

2026-06-06 02:53:54

2

X・ABBAS 🇵🇰 :

my love 🥰

2026-06-06 01:07:59

1

Aman cH :

pyari

2026-06-08 04:50:23

0

♛☠☠𝓞𝓨𝓮 𝓑𝓪𝓰𝓗𝓲☠☠♛ :

Hello

2026-06-05 15:30:25

2

Kabir jatt9🇵🇰🇸🇦😎 :

ifiii ❤️

2026-06-05 16:04:32

3

جٹ جی🚩 :

🥰🥰🥰

2026-06-07 02:52:56

1

Maroof Ali :

😁😁

2026-06-07 20:07:33

1

M.🖤🥀 :

🖤

2026-06-07 09:25:32

1

آفتاب سیف گادھی :

🥀🥀🥀

2026-06-05 20:17:59

1

@numan786 :

🥰🥰🥰

2026-06-06 10:42:02

1

Hy soweet😘 :

❤️❤️❤️

2026-06-05 19:38:47

1

"منڈا آرائیں دا" :

❤️❤️

2026-06-06 03:11:14

1

Zafar iqbal :

❤️❤️❤️

2026-06-06 03:56:48

1

Zain Irshad :

🖤

2026-06-06 03:58:52

1

ABDUL REHMAN :

🥰🥰🥰

2026-06-05 16:14:15

1

Safyan Gujjar :

🥰🥰🥰❤️❤️❤️

2026-06-05 15:53:06

1

بلال حنجرا :

❤️❤️❤️

2026-06-05 15:38:03

1

🦅🔥⚔️𝐀𝐍𝐀𝐒-𝐊𝐇𝐀𝐍⚔️🔥🦅 :

❤️❤️❤️

2026-06-05 16:40:45

0

Pharmacist 7863 :

😇😇😇

2026-06-05 15:35:55

0

To see more videos from user @heyitsifiii, please go to the Tikwm homepage.

Other Videos

Slomo after ages💐#foryou #rainbow

Slomo after ages💐#foryou #rainbow

10 DAYS OF SLOW COOKER SERIES 8/10 - PULLED CHICKEN TACOS @Sarah Pound Serves 6 Ingredients: 1kg chicken thighs 1 red onion, chopped 1 cup jarred salsa 3 cloves garlic, finely chopped 1 red capsicum, sliced 2 tablespoons brown sugar 2 tablespoons tomato paste 1 teaspoons dried oregano 1 teaspoons ground cumin 1 teaspoon sweet paprika 1/2 cup chicken stock Avocado dipping sauce: 2 avocados, 1 jalapeno, small bunch of coriander, 1/2 lime, 1 cup Greek yoghurt, salt) Mini corn tortillas Grated mozzarella Method: 1. Place all the pulled chicken ingredients into the slow cooker. Cook on the high setting for 3-4 hours or low for 6-7 hours until the chicken is tender. Remove the chicken and shred, then return to the slow cooker. Freeze the mix with all the juices. 1. Make the avocado dipping sauce: Add all ingredients to a food processor or blender, and blend until smooth, scraping sides down as needed. 2. Heat a large non-stick frying pan over medium heat. Sprinkle a small amount of cheese in the pan about the size of a tortilla. Dip a tortilla into the broth (slow cooker) and place into the pan over the cheese. Sprinkle more cheese over half the tortilla then top with the pulled chicken. Let cook for 1-2 minutes until the cheese under the tortilla browns and the cheese inside is melty, then fold the tortilla in half over the filling. 3. Keeping the tacos warm and crispy: Heat your oven to the lowest setting. Place a baking tray inside topped with a wire rack. Lay the tacos on the rack in a single layer. 4. Serve with avocado sauce.

10 DAYS OF SLOW COOKER SERIES 8/10 - PULLED CHICKEN TACOS @Sarah Pound Serves 6 Ingredients: 1kg chicken thighs 1 red onion, chopped 1 cup jarred salsa 3 cloves garlic, finely chopped 1 red capsicum, sliced 2 tablespoons brown sugar 2 tablespoons tomato paste 1 teaspoons dried oregano 1 teaspoons ground cumin 1 teaspoon sweet paprika 1/2 cup chicken stock Avocado dipping sauce: 2 avocados, 1 jalapeno, small bunch of coriander, 1/2 lime, 1 cup Greek yoghurt, salt) Mini corn tortillas Grated mozzarella Method: 1. Place all the pulled chicken ingredients into the slow cooker. Cook on the high setting for 3-4 hours or low for 6-7 hours until the chicken is tender. Remove the chicken and shred, then return to the slow cooker. Freeze the mix with all the juices. 1. Make the avocado dipping sauce: Add all ingredients to a food processor or blender, and blend until smooth, scraping sides down as needed. 2. Heat a large non-stick frying pan over medium heat. Sprinkle a small amount of cheese in the pan about the size of a tortilla. Dip a tortilla into the broth (slow cooker) and place into the pan over the cheese. Sprinkle more cheese over half the tortilla then top with the pulled chicken. Let cook for 1-2 minutes until the cheese under the tortilla browns and the cheese inside is melty, then fold the tortilla in half over the filling. 3. Keeping the tacos warm and crispy: Heat your oven to the lowest setting. Place a baking tray inside topped with a wire rack. Lay the tacos on the rack in a single layer. 4. Serve with avocado sauce.

VEM SER FELIZ NO BORÚSSIA

VEM SER FELIZ NO BORÚSSIA

#بدوانك_سعدهم_قايم🔥 #مطروح_وهلها🔥💪😎 #عربان_التيكتوك #خطاني_تربح😎

#بدوانك_سعدهم_قايم🔥 #مطروح_وهلها🔥💪😎 #عربان_التيكتوك #خطاني_تربح😎

PRE-GAME PASTA SERIES - PRACTICE MATCH 2 Ingredients * 500g pork & fennel sausages, cases removed * 2 punnets of cherry tomatoes * 3 garlic cloves, finely chopped * 1/2 brown onion, finely chopped * 1/2 cup ricotta * 1 tbsp tomato paste * 400g rigatoni pasta Instructions 1. Heat a large pan over medium heat. Add the pork and fennel sausages, removed from their casings, to the pan. Break up the sausage meat with a spoon and cook until browned and cooked through, about 8-10 minutes. Set aside. 2. Add the cherry tomatoes to the pan and 1 tbsp of tomato paste. Cook for 5-7 minutes, or until the tomatoes start to burst and release their juices, stirring occasionally. 3. Add the garlic and onion to the pan. Cook for an additional 2-3 minutes, or until the onion is softened and translucent. 4. Remove the pan from the heat and stir in the ricotta cheese until evenly distributed throughout the pasta along with some basil leaves. 5. Add the cooked pasta to the pan with the sausage and tomato mixture. Toss everything together until well combined and heated through. 6. Serve the pasta with freshly grated Parmesan cheese. Enjoy!

PRE-GAME PASTA SERIES - PRACTICE MATCH 2 Ingredients * 500g pork & fennel sausages, cases removed * 2 punnets of cherry tomatoes * 3 garlic cloves, finely chopped * 1/2 brown onion, finely chopped * 1/2 cup ricotta * 1 tbsp tomato paste * 400g rigatoni pasta Instructions 1. Heat a large pan over medium heat. Add the pork and fennel sausages, removed from their casings, to the pan. Break up the sausage meat with a spoon and cook until browned and cooked through, about 8-10 minutes. Set aside. 2. Add the cherry tomatoes to the pan and 1 tbsp of tomato paste. Cook for 5-7 minutes, or until the tomatoes start to burst and release their juices, stirring occasionally. 3. Add the garlic and onion to the pan. Cook for an additional 2-3 minutes, or until the onion is softened and translucent. 4. Remove the pan from the heat and stir in the ricotta cheese until evenly distributed throughout the pasta along with some basil leaves. 5. Add the cooked pasta to the pan with the sausage and tomato mixture. Toss everything together until well combined and heated through. 6. Serve the pasta with freshly grated Parmesan cheese. Enjoy!

What i eat in a day on a rest day as an an athlete #whatieayinaday full recipes dropping this week!

What i eat in a day on a rest day as an an athlete #whatieayinaday full recipes dropping this week!

About

Robot
API

Legal

Privacy Policy