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@futeboldverdade: o dia mas emocionante da carreira do Denilson show

futebol de verdade
futebol de verdade
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Saturday 08 August 2026 03:42:46 GMT
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had to put u on #menspants
had to put u on #menspants


Kumis boleh Miring, tapi produksi tempe harus tetap lancar😂🔥 Beginilah wajah-wajah pejuang di balik produksi Tempe Padasuka. Dari kedelai sampai jadi tempe, semua dikerjakan bareng-bareng 💪 🏭 Pabrik Tempe Bandung 🌱 Supplier Tempe 📦 Tempe untuk warung, reseller & kebutuhan MBG 🔥 Produksi tempe setiap hari Kumisnya boleh beda, semangat produksinya tetap sama 🤣 #Tempe #TempePadasuka #PabrikTempe #PabrikTempeBandung #suppliertempe
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buruan login dan dapatkan itemnya. #playtogethervng #playtogetherid #playtogetherindonesia #ptseya
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Carrot Ginger Chicken Soup 🥕🍜🫚 shoutout @jennys table for teaching me the best way to make stock + soup 🙂‍↕️💛 Ingredients: - 1 whole chicken + softened butter - 8 large carrots - 1/4 cup roughly chopped ginger (or more) - 1 large yellow onion - 6 cloves garlic - 8 cups filtered water - 2 tbsp butter (or ghee) - 2 tbsp olive oil - 1.5 tbsp herbes de Provence - 1 bay leaf - Salt & pepper (lots!) To top: - Fresh parsley - Lemon wedges - Flaky salt - Chili flakes (optional) Recipe: 1. Pat chicken dry and season generously with salt and pepper. 2. Place butter or ghee underneath the skin on top of the chicken 3. Roughly chop carrots, ginger, onion, and garlic 4. In a large Dutch oven, heat olive oil over medium heat 5. Add chicken and sear until browned on both sides (about 4–5 minutes per side) 6. Remove chicken and set aside on a plate 7. Add butter to the pot and let it melt 8. Add chopped carrots, ginger, onion, and garlic 9. Cook, stirring occasionally, until softened and slightly browned, about 10 minutes 10. Season with salt, pepper, herbs de Provence, and add bay leaf. Stir to coat vegetables in spices 11. Return the chicken to the pot and pour in filtered water 12. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes 13. Remove chicken and set aside. Blend the vegetables and broth until smooth (using an immersion blender or regular blender in batches). Return blended soup to the pot 14. Place chicken back into the pot. Bring to a boil, then reduce heat to medium-low and cover. Flip chicken halfway through cooking 15. Cook until chicken reaches an internal temperature of 165°F (about 30–60 minutes, depending on size) 16. Remove chicken, shred, and discard bones (save bones if you’d like to make bone broth). Return shredded chicken to the soup 17. Taste and adjust seasoning with more salt and pepper if needed 18. Finely chop parsley 19. Serve soup hot with parsley, a squeeze of lemon, drizzle of olive oil, flaky salt, and chili flakes if desired (ALSO GREAT served over noodles or with buttered toast) ENJOY!
Carrot Ginger Chicken Soup 🥕🍜🫚 shoutout @jennys table for teaching me the best way to make stock + soup 🙂‍↕️💛 Ingredients: - 1 whole chicken + softened butter - 8 large carrots - 1/4 cup roughly chopped ginger (or more) - 1 large yellow onion - 6 cloves garlic - 8 cups filtered water - 2 tbsp butter (or ghee) - 2 tbsp olive oil - 1.5 tbsp herbes de Provence - 1 bay leaf - Salt & pepper (lots!) To top: - Fresh parsley - Lemon wedges - Flaky salt - Chili flakes (optional) Recipe: 1. Pat chicken dry and season generously with salt and pepper. 2. Place butter or ghee underneath the skin on top of the chicken 3. Roughly chop carrots, ginger, onion, and garlic 4. In a large Dutch oven, heat olive oil over medium heat 5. Add chicken and sear until browned on both sides (about 4–5 minutes per side) 6. Remove chicken and set aside on a plate 7. Add butter to the pot and let it melt 8. Add chopped carrots, ginger, onion, and garlic 9. Cook, stirring occasionally, until softened and slightly browned, about 10 minutes 10. Season with salt, pepper, herbs de Provence, and add bay leaf. Stir to coat vegetables in spices 11. Return the chicken to the pot and pour in filtered water 12. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes 13. Remove chicken and set aside. Blend the vegetables and broth until smooth (using an immersion blender or regular blender in batches). Return blended soup to the pot 14. Place chicken back into the pot. Bring to a boil, then reduce heat to medium-low and cover. Flip chicken halfway through cooking 15. Cook until chicken reaches an internal temperature of 165°F (about 30–60 minutes, depending on size) 16. Remove chicken, shred, and discard bones (save bones if you’d like to make bone broth). Return shredded chicken to the soup 17. Taste and adjust seasoning with more salt and pepper if needed 18. Finely chop parsley 19. Serve soup hot with parsley, a squeeze of lemon, drizzle of olive oil, flaky salt, and chili flakes if desired (ALSO GREAT served over noodles or with buttered toast) ENJOY!

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