@fer.azulldgf: #fyp #parati #viral

fer.azulldgf

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Monday 03 August 2026 13:11:10 GMT

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juninzwh :

primeiro

2026-08-03 13:13:39

1

Yonutz Yonutz :

First

2026-08-03 13:13:00

0

SHINY SQUAD LLC. :

2026-08-03 13:14:40

0

Sebastián⚡ :

llegué temprano

2026-08-03 13:13:54

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Aaron Reyes :

Hermosa muñeca 😘😍😘😍

2026-08-03 13:13:38

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Okada B.S.O La Fortaleza :

sos linda 🌹🌹🌹 y mía

2026-08-03 13:14:23

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Richard capote :

😳😳😳

2026-08-03 13:14:15

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Bailey :

😘😘

2026-08-03 13:14:16

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Coxinhas – Brazil 🇧🇷 - Around the World – Episode 24 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Brazil! Ingredients (makes 10): Coxinhas: 2x chicken breast 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp butter 100g cream cheese 1 tsp salt ½ tsp black pepper ½ tsp paprika Dough: 500ml chicken stock (from poaching the chicken) 2 tbsp butter 250g plain flour 200g mashed potato ½ tsp salt Coating: 2 eggs, beaten 200g breadcrumbs Vegetable oil, for frying Hot Sauce: 1 red bell pepper, chopped 1 medium onion, chopped 2 plum tomatoes, chopped 1–2 red chili peppers, chopped 1 tsp ginger, grated 2 tbsp lemon juice ¼ cup extra virgin olive oil 2 tbsp cider vinegar Salt to taste Method: In a large pot, add chicken breast, chicken stock, bay leaves, salt, and peppercorns. Bring to a boil, then reduce to a simmer until the chicken is fully cooked. Once cooked, remove the chicken, shred it finely, and set aside. In a pan, melt butter and sauté the onion and garlic until soft. Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined. Set aside to cool. In a pan, bring the chicken stock, butter, and salt to a boil. Stir in mashed potato until smooth. Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms. Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable. Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture. Shape into a teardrop by pinching the top. Dip each coxinha into the beaten eggs, then coat in breadcrumbs. Heat oil to 180°C and deep-fry until golden brown and crispy. Drain on paper towels. To Make the Hot Sauce add the red bell pepper, onion, tomatoes, chilli peppers, ginger, lemon juice, olive oil, and vinegar to a blender. Blend until smooth or slightly chunky. Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5–7 minutes until softened. Stir in salt to taste, then simmer for another 2–3 minutes. enjoy! #aroundtheworld #worldfood #brazil #coxinhas #brazilianrecipes #series #Recipe

Coxinhas – Brazil 🇧🇷 - Around the World – Episode 24 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Brazil! Ingredients (makes 10): Coxinhas: 2x chicken breast 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp butter 100g cream cheese 1 tsp salt ½ tsp black pepper ½ tsp paprika Dough: 500ml chicken stock (from poaching the chicken) 2 tbsp butter 250g plain flour 200g mashed potato ½ tsp salt Coating: 2 eggs, beaten 200g breadcrumbs Vegetable oil, for frying Hot Sauce: 1 red bell pepper, chopped 1 medium onion, chopped 2 plum tomatoes, chopped 1–2 red chili peppers, chopped 1 tsp ginger, grated 2 tbsp lemon juice ¼ cup extra virgin olive oil 2 tbsp cider vinegar Salt to taste Method: In a large pot, add chicken breast, chicken stock, bay leaves, salt, and peppercorns. Bring to a boil, then reduce to a simmer until the chicken is fully cooked. Once cooked, remove the chicken, shred it finely, and set aside. In a pan, melt butter and sauté the onion and garlic until soft. Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined. Set aside to cool. In a pan, bring the chicken stock, butter, and salt to a boil. Stir in mashed potato until smooth. Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms. Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable. Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture. Shape into a teardrop by pinching the top. Dip each coxinha into the beaten eggs, then coat in breadcrumbs. Heat oil to 180°C and deep-fry until golden brown and crispy. Drain on paper towels. To Make the Hot Sauce add the red bell pepper, onion, tomatoes, chilli peppers, ginger, lemon juice, olive oil, and vinegar to a blender. Blend until smooth or slightly chunky. Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5–7 minutes until softened. Stir in salt to taste, then simmer for another 2–3 minutes. enjoy! #aroundtheworld #worldfood #brazil #coxinhas #brazilianrecipes #series #Recipe

🥰♥️#viralvideo #senegalaise_tik_tok @Mayna Beauty ❤💅💋💄👻

🥰♥️#viralvideo #senegalaise_tik_tok @Mayna Beauty ❤💅💋💄👻

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