@anh.hai326: Gđ💗🥰

Thơm Xuyến🥰😜
Thơm Xuyến🥰😜
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Wednesday 24 June 2026 22:37:21 GMT
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vy4401
vy4401 :
Bố 1991 mẹ 1996 me 2015 em 2019
2026-06-25 10:13:35
1
ch.th.chi
chở thò chi :
tim hộ mjk vài vd
2026-06-25 08:14:26
1
anh_th127
ᴀɴʜᴛʜưᥫᩣ :
cha dượng:2003 mẹ :1997 chị cả :2014 em út:2017
2026-06-25 09:26:02
1
diep.tructru
Yè (Diệp) 😘🥰 :
hộ vd với ạ
2026-06-25 06:54:23
1
phong.l636
⋆𐙚。vth luyen𖦹.ᡣ𐭩˚ :
hộ video vs ạ
2026-06-25 06:18:41
1
l.th.nh.qunh154
𝙣𝙝𝙪 𝙦𝙪𝙮𝙣𝙝 :
hộ VD ms với ạ
2026-06-25 05:59:27
1
ngochan15861
ngochann💗 :
hộ vd ghim zới aa
2026-06-25 05:04:13
1
l.hoa.hoaa
Hoaaa :
Hp gd em k có 😢
2026-06-25 04:46:59
1
mnh6917
nợ viettel :
Bố . 1986 mẹ . 1991 anh cả 2011 em út 2014
2026-06-25 04:34:00
1
nhy_257
*nhảy*>_< :
🥰🥰🥰
2026-06-25 04:35:24
1
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Quick one-pot-style creamy orecchiette with roasted butternut squash blended into a high-protein Greek yogurt sauce, browned chicken sausage, baby kale for fiber, and crispy sage — family-friendly and ready in about 30 minutes. Ingredients: - 8 oz orecchiette pasta - 1 small butternut squash (about 1½ lb), peeled, seeded and cut into 1-inch cubes (about 4 cups) - 1 tablespoon olive oil - 3 cloves garlic, peeled - 1/2 cup low-sodium chicken broth - 1/4 cup plain Greek yogurt (2% or whole) - 1/4 teaspoon ground nutmeg - Salt to taste (about 1/2 to 3/4 teaspoon) - Freshly ground black pepper to taste - 12 oz fully cooked chicken sausage (mild or Italian), sliced 1/4-inch thick (about 2 links) - 1 tablespoon olive oil (for sausage) - 8-10 fresh sage leaves - 3 cups baby kale, tough stems removed - 1/3 cup freshly grated Parmesan cheese, plus extra for serving - 1 tablespoon butter (optional, for silkier sauce) - Red pepper flakes (optional, pinch for adults) Instructions: 1. Preheat oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet with garlic cloves; roast until tender and caramelized, about 20-25 minutes 2. Bring a large pot of salted water to a boil and cook orecchiette according to package directions until al dente; reserve 1 cup pasta cooking water, then drain pasta ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Quick one-pot-style creamy orecchiette with roasted butternut squash blended into a high-protein Greek yogurt sauce, browned chicken sausage, baby kale for fiber, and crispy sage — family-friendly and ready in about 30 minutes. Ingredients: - 8 oz orecchiette pasta - 1 small butternut squash (about 1½ lb), peeled, seeded and cut into 1-inch cubes (about 4 cups) - 1 tablespoon olive oil - 3 cloves garlic, peeled - 1/2 cup low-sodium chicken broth - 1/4 cup plain Greek yogurt (2% or whole) - 1/4 teaspoon ground nutmeg - Salt to taste (about 1/2 to 3/4 teaspoon) - Freshly ground black pepper to taste - 12 oz fully cooked chicken sausage (mild or Italian), sliced 1/4-inch thick (about 2 links) - 1 tablespoon olive oil (for sausage) - 8-10 fresh sage leaves - 3 cups baby kale, tough stems removed - 1/3 cup freshly grated Parmesan cheese, plus extra for serving - 1 tablespoon butter (optional, for silkier sauce) - Red pepper flakes (optional, pinch for adults) Instructions: 1. Preheat oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet with garlic cloves; roast until tender and caramelized, about 20-25 minutes 2. Bring a large pot of salted water to a boil and cook orecchiette according to package directions until al dente; reserve 1 cup pasta cooking water, then drain pasta ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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