@mix.status_: Control remix..🎧🔥🎵 #CapCut #aestheticvideo #pioneertemplate #capcutpioneer #lirycsvideo

Mix.Status

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Friday 07 August 2026 09:00:35 GMT

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Comments

Wil🗼 :

Very nice theme 🇺🇸

2026-08-09 06:03:37

1

josereyes8127 :

Hello early in our life will become the most beautiful thoughts being part of the people believed in the lord Jesus Christ faithfully 🌹♥️

2026-08-07 17:28:21

0

Adi Ashter :

amazing 😍😍

2026-08-07 09:04:15

2

John :

What’s the name of the song

2026-08-07 12:52:32

0

Simples Assim🌻 :

Simples Assim 🌻 ❤️

2026-08-07 09:25:59

2

filreign :

awesome🥰

2026-08-07 09:37:19

1

🔥🔥Shawntelle🔥🔥 :

💓💓💓

2026-08-08 02:22:26

0

NASSILVA 🇧🇷 :

🥰🥰🥰 top demais essa música ama

2026-08-07 11:39:13

0

elizeu :

jj Rodrigues wls

2026-08-07 12:13:25

0

Carlos Sequera :

USA Por Siempre .

2026-08-07 10:19:52

0

Pooja :

🥰🥰🥰

2026-08-07 16:52:04

1

эд :

👍👍👍

2026-08-07 17:55:52

1

Agneta :

🥰🥰🥰

2026-08-07 15:55:30

1

ILIZAWANA ILIZAWANA :

🥰🥰🥰

2026-08-08 15:48:49

0

Ivanka Ivanova :

💕💕💕

2026-08-08 19:16:22

0

Sunjo Prince :

🥰🥰🥰🥰🥰🥰🥰

2026-08-07 21:25:41

0

حمدن السالك :

😃😃😃😃

2026-08-07 11:16:57

0

الملك👑 الملك :

🥰🥰🥰🥰

2026-08-07 20:26:45

0

Snapchat Comedians :

@Zylliah TIME MACHINE NEXT 🩵🤍❤️💜

2026-08-07 09:39:59

0

Chaveirinho :

🥰🥰🥰

2026-08-09 01:01:39

0

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Stuffed Eggplant. A recipe passed down from my Nonna to my Mom, from my mom to me, and now me to youuu❤️🇮🇹 Recipe linked in bi0 and down below⬇️ Ingredients: Filling * 4 eggplants tips remove, sliced horizontally * 1½ lb lean ground beef * 1/2 lb ground pork * 3 eggs * 2 cups tomato sauce * 1½ cups mozzarella shredded * 1/4 cup pecorino romano finely grated * 1 tsp salt * 1/4 tsp black pepper Breadcrumbs * 1/2 loaf day old baguette ripped into larger pieces * 1/4 cup Italian parsley * 3 large garlic cloves Instructions * Preheat the oven: 375 °F.  * Prepare the baking dish(s): To a large 11x13 baking dish or two smaller baking dishes, evenly spread 1/2 cup of the tomato sauce to the bottom.  * Prepare the eggplants: Bring a large pot of water to boil.   Remove the tips of the eggplants, slice in half (horizontally) and boil for 12-15 minutes, or until the insides of the eggplant are very tender through-out.   Remove the eggplants from the water, and allow to sit in a colander for 10-15 minutes, allowing them to cool down.  Gently scoop out the flesh of the eggplants (ensuring you don't tear the skin) leaving the shell at least a quarter-inch to prevent it from breaking when you add the filling.  Chop the flesh of the eggplants into small pieces and using paper towel, gently blot the eggplant removing as much moisture as you can.  Lightly season the chopped eggplant with salt.  * Make the breadcrumbs: To a food processor, add the baguette, fresh parsley and garlic cloves. Pulse until a breadcrumb consistency forms.   *This should make about 2½ cups of breadcrumbs.  * Prepare the filling: To a large mixing bowl, combine the chopped eggplant, ground beef, ground pork, eggs, 1/2 cup of tomato sauce, half of the shredded mozzarella, half of the pecorino romano, breadcrumbs, salt and pepper.  Using your hands, gently mix until well combined.   * Stuff the eggplants: Evenly fill the eggplant shells with the mixture, pressing down with your fingertips or the back of a spoon to create an even layer and place in the prepared baking dish(s).  Top with the remaining 1 cup of tomato sauce.  * Bake: Uncovered for 40-50 minutes, or until bubbling and cooked through.  During the last 10 minutes of cook time, add the remaining pecorino romano and mozzarella.  Broil for 1-2 minutes, just until the top browns slightly.  Garnish: With fresh basil, and enjoy!  #eggplant #eggplants #stuffedeggplants #italianrecipes

Stuffed Eggplant. A recipe passed down from my Nonna to my Mom, from my mom to me, and now me to youuu❤️🇮🇹 Recipe linked in bi0 and down below⬇️ Ingredients: Filling * 4 eggplants tips remove, sliced horizontally * 1½ lb lean ground beef * 1/2 lb ground pork * 3 eggs * 2 cups tomato sauce * 1½ cups mozzarella shredded * 1/4 cup pecorino romano finely grated * 1 tsp salt * 1/4 tsp black pepper Breadcrumbs * 1/2 loaf day old baguette ripped into larger pieces * 1/4 cup Italian parsley * 3 large garlic cloves Instructions * Preheat the oven: 375 °F.  * Prepare the baking dish(s): To a large 11x13 baking dish or two smaller baking dishes, evenly spread 1/2 cup of the tomato sauce to the bottom.  * Prepare the eggplants: Bring a large pot of water to boil.   Remove the tips of the eggplants, slice in half (horizontally) and boil for 12-15 minutes, or until the insides of the eggplant are very tender through-out.   Remove the eggplants from the water, and allow to sit in a colander for 10-15 minutes, allowing them to cool down.  Gently scoop out the flesh of the eggplants (ensuring you don't tear the skin) leaving the shell at least a quarter-inch to prevent it from breaking when you add the filling.  Chop the flesh of the eggplants into small pieces and using paper towel, gently blot the eggplant removing as much moisture as you can.  Lightly season the chopped eggplant with salt.  * Make the breadcrumbs: To a food processor, add the baguette, fresh parsley and garlic cloves. Pulse until a breadcrumb consistency forms.   *This should make about 2½ cups of breadcrumbs.  * Prepare the filling: To a large mixing bowl, combine the chopped eggplant, ground beef, ground pork, eggs, 1/2 cup of tomato sauce, half of the shredded mozzarella, half of the pecorino romano, breadcrumbs, salt and pepper.  Using your hands, gently mix until well combined.   * Stuff the eggplants: Evenly fill the eggplant shells with the mixture, pressing down with your fingertips or the back of a spoon to create an even layer and place in the prepared baking dish(s).  Top with the remaining 1 cup of tomato sauce.  * Bake: Uncovered for 40-50 minutes, or until bubbling and cooked through.  During the last 10 minutes of cook time, add the remaining pecorino romano and mozzarella.  Broil for 1-2 minutes, just until the top browns slightly.  Garnish: With fresh basil, and enjoy!  #eggplant #eggplants #stuffedeggplants #italianrecipes

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Fajita steak and rice with queso -1 pound of steak cut up -season your steak with all purpose seasoning, onion powder, garlic powder, and pepper -1 diced up sweet onion -2 diced up bell peppers (use any color you want) -1 tbsp minced garlic -2 cups instant rice -2 cups beef broth -1 packet of your favorite fajita seasoning -1/2 tbsp tomato bouillon -16 ounce container of queso Season your steak with what I listed above and cook in a medium/high skillet with a little melted butter until done. Once it’s done remove onto a plate. Add in a little more butter or oil if needed and add your veggies in and cook them for a few minutes if you still want them a little crunchy. If you like them softer cook a little longer until it’s the tenderness you like. Add in your minced garlic the last minute or so. Once your veggies are done add in your instant rice and let that toast 2-3 minutes and make sure to keep an eye on it and stir it. Add in your beef broth, fajita seasoning and tomato bouillon and mix to combine. Let it come to a boil and then cut the heat and cover for about 7 minutes. When your rice is done and the liquids absorbed fluff your rice and add your steak on top and drizzle with as much queso as you want!! I always add more queso on top of mine in my bowl! #EasyRecipe #easydinner #schoolnightdinner #onepanmeal #quickrecipe

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