@crisdevilgamer7: Thế mà lại hay #cris #crisphan #crisdevilgamer #maiquynhanh

CrisDevilGamer

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Region: VN

Thursday 11 June 2026 09:42:25 GMT

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Comments

Stella Cascadia :

Lê Minh Gia Mẫn mới chịu :)))))))))

2026-06-11 10:18:43

1235

DLuan⚽🏆 :

Lê ninh yamal:No Lê minh gia mẫn:Yes

2026-06-11 10:00:44

435

anlatui711 :

ha lanh

2026-06-25 12:46:22

115

𝑶𝒂𝒏𝒉 𝑻𝒉ỏ :

Puka:”Em bê ba búp bê” => mp3😂

2026-07-22 09:59:27

11

Holland/进财 :

tới chính chủ còn k đọc đúng tên mình anh tôi đọc lê minh gia mẫn cái đc luôn vua trò chơi có khác=)

2026-06-15 09:53:44

85

luật sư về không danh phận :

sớm luôn anh Cris ơi

2026-06-11 09:44:11

71

ubbppbm :

qua bà puka coi cười sặc

2026-07-22 18:13:36

7

🧸ྀི𝓝𝓸𝓻𝓪ᯓᡣ𐭩 :

Yamal gục ngã trc cái tên của bản thân,còn ông này thì...

2026-07-21 06:03:16

2

T.AOV :

Mẹc si 🥰

2026-06-13 04:43:36

14

Cá :

Ủa ông lấy cây son của bã hả

2026-07-14 11:53:20

6

Thaoai :

"lemina yamal"❎ "lê minh gia mẫn"✅

2026-06-11 10:01:10

0

🌷 :

Criss đọc tên em bé 3 nghe đỉnh quá.

2026-07-23 11:26:42

2

bị ht & bị đéo :

Ò omg

2026-06-11 09:44:55

6

Lct:3🦉 :

lê minh gia mẫn

2026-06-11 14:56:18

6

𝙟𝙖𝙮 :

mét sii 🙏 ha lin🙏 za la✅ lê minh yamal 😭🙏 em ba bê 😞🙏

2026-06-11 15:36:01

8

Anh Trúc ( TiLo) 🪷 :

đầu

2026-06-11 09:44:20

2

𝙔𝙚𝙪_𝙙𝙫𝙋𝙝𝙪𝙤𝙣𝙜𝙉𝙖𝙢★ :

sớm nha anh cris

2026-06-11 09:53:19

1

𝓑ắ𝓹 :

cái mỏ ảnh hồng kìa

2026-06-11 14:07:32

3

𝕀𝕥𝕫𝕊𝕥𝕒𝕚𝕟❤️‍🩹 :

trình ha lân à chị

2026-06-12 05:40:58

2

姓•┊c5ˇ☻ :

“Si dó chái”

2026-06-20 14:07:26

3

tônhànhgiả :

nhớ cái thời anh cris sáng nắng chiều mưa ta nanan đi tắm mưaa

2026-06-13 15:41:09

3

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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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