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@djdvv250: #اسطنبول🇹🇷_تركيا #لايك__explore___متابعة🧸🔥🤍 #rypシ

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Saturday 27 June 2026 14:18:16 GMT
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user4797748856820
🫠نعسان يوسف 🫠 :
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2026-07-01 10:53:25
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01adnam
مْزيْوْنْ الْـﺷ͠عْبْانْيْ505🥷 :
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2026-07-12 07:12:22
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2026-07-05 12:28:59
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👑sarl klzl👑 :
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2026-07-25 14:50:55
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user123456._124
بانكين.ديكو :
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2026-06-27 23:43:00
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2026-06-28 09:14:31
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Swamp Soup, where have you been all our lives?! 🍲🌿 If you’ve had Swamp Soup before, you *know* just how delicious a bowl (or a few!) of it is! 💗 Continue reading for the recipe and click the link in the @allrecipes bio for the full details. Ingredients: 1 pound smoked sausage, such as Conecuh®, cut into 1-inch pieces 1 cup finely chopped onion 2 jalapenos, seeded and chopped 4 medium gold potatoes, diced 1 (28-ounce) can seasoned turnip greens 1 (14-ounce) can Hoppin’ John or seasoned black-eyed peas 1 (10-ounce) can diced tomatoes and green chiles 1 can navy beans, drained 2 cups water 2 teaspoons chicken bouillon paste, such as Better Than Bouillon®, or 2 chicken bouillon cubes Directions: Heat oil in a large pot over medium-high heat and add sausage. Cook, stirring often, until sausage is browned and fat has rendered out, about 5 minutes. Add onion and peppers and cook, stirring constantly until onion softens, about 4 minutes. Add potatoes and cook, stirring often, 2 minutes. Add turnip greens, Hoppin’ John, diced tomatoes and green chiles, navy beans, water, and bouillon paste; stir to combine. Bring mixture to a boil, cover, reduce heat and simmer until potatoes are tender, 25 to 30 minutes. 🧑‍🍳: Nicole #swampsoup #swamppotatoes #soup #dinner #DinnerIdeas
Swamp Soup, where have you been all our lives?! 🍲🌿 If you’ve had Swamp Soup before, you *know* just how delicious a bowl (or a few!) of it is! 💗 Continue reading for the recipe and click the link in the @allrecipes bio for the full details. Ingredients: 1 pound smoked sausage, such as Conecuh®, cut into 1-inch pieces 1 cup finely chopped onion 2 jalapenos, seeded and chopped 4 medium gold potatoes, diced 1 (28-ounce) can seasoned turnip greens 1 (14-ounce) can Hoppin’ John or seasoned black-eyed peas 1 (10-ounce) can diced tomatoes and green chiles 1 can navy beans, drained 2 cups water 2 teaspoons chicken bouillon paste, such as Better Than Bouillon®, or 2 chicken bouillon cubes Directions: Heat oil in a large pot over medium-high heat and add sausage. Cook, stirring often, until sausage is browned and fat has rendered out, about 5 minutes. Add onion and peppers and cook, stirring constantly until onion softens, about 4 minutes. Add potatoes and cook, stirring often, 2 minutes. Add turnip greens, Hoppin’ John, diced tomatoes and green chiles, navy beans, water, and bouillon paste; stir to combine. Bring mixture to a boil, cover, reduce heat and simmer until potatoes are tender, 25 to 30 minutes. 🧑‍🍳: Nicole #swampsoup #swamppotatoes #soup #dinner #DinnerIdeas
Ingredients 1 pint heavy cream 14 oz. sweetened condensed milk 1 tablespoon vanilla paste Pinch of salt 1 cup Oreo Thins, crushed up, plus more for the top 1 cup Nilla wafers, plus more for the top Directions Line a loaf pan with plastic wrap. Add the heavy cream to a large bowl and whip with an electric mixer until stiff peaks form. Be careful not to overwhip (you’ll get butter). Stir in the condensed milk, vanilla, and salt, mixing until no streaks remain. Break up the cookies and stir them into the mixture. Make them whatever size you want, big or small (I kept a few whole). Transfer the mixture to the loaf pan, smoothing out the top with the back of a spoon or spatula. Top the ice cream with more cookies (so you know what’s inside) then cover the top with plastic wrap. Freeze for 6-8 hours, or overnight. The ice cream should be scoopable and ready to enjoy.
Ingredients 1 pint heavy cream 14 oz. sweetened condensed milk 1 tablespoon vanilla paste Pinch of salt 1 cup Oreo Thins, crushed up, plus more for the top 1 cup Nilla wafers, plus more for the top Directions Line a loaf pan with plastic wrap. Add the heavy cream to a large bowl and whip with an electric mixer until stiff peaks form. Be careful not to overwhip (you’ll get butter). Stir in the condensed milk, vanilla, and salt, mixing until no streaks remain. Break up the cookies and stir them into the mixture. Make them whatever size you want, big or small (I kept a few whole). Transfer the mixture to the loaf pan, smoothing out the top with the back of a spoon or spatula. Top the ice cream with more cookies (so you know what’s inside) then cover the top with plastic wrap. Freeze for 6-8 hours, or overnight. The ice cream should be scoopable and ready to enjoy.

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