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@thihoan022: #phoidoxinh #vaynu #thoitrangnu #xuhuongtiktok #vayxinh váy kèm khoác

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Monday 17 August 2026 04:44:00 GMT
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Just gotta find a solution for her at this point 😂😂😂😭@RayxNiyahh @𝑵𝒊𝒚𝒂𝒉𝑳í ᥫ᭡ #funny #viral #relable #explorepage #fyp
Just gotta find a solution for her at this point 😂😂😂😭@RayxNiyahh @𝑵𝒊𝒚𝒂𝒉𝑳í ᥫ᭡ #funny #viral #relable #explorepage #fyp
If you’re trying to lose weight, you can still order takeout. You just need to know how to order. MenuFit keeps you on track with your weight loss goals. Losing weight and staying healthy has never tasted this good 🤤 @MenuFit.app #eatinghealthy #cleaneating #menufit
If you’re trying to lose weight, you can still order takeout. You just need to know how to order. MenuFit keeps you on track with your weight loss goals. Losing weight and staying healthy has never tasted this good 🤤 @MenuFit.app #eatinghealthy #cleaneating #menufit
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creme fraiche chicken pot pie 🥘 I’ve dreamed of the day when I would have chance to partner with the iconic @Le Creuset . And that day is finally here and I’m tearing up!! Their enameled cast iron dutch ovens and pans have been a part of my culinary journey ever since I started to cook in my parents’ kitchen six years ago. Anyway, I knew to highlight their Signature Round Braiser and do it justice I would make an iconic chicken pot pie with a golden lattice. Flavored with vermouth, creme fraiche, dijon mustard, and herbs, this an elegant and elevated chicken pot pie for an elegant and elevated brand 🥘💋 RECIPE 1. Preheat oven to 425F. Heat a 3.5 qt Le Creuset Signature Round Braiser over medium-high heat. Pat 3 large chicken legs dry with paper towels, then season with salt and pepper. Add 1 tbsp olive oil to the pan and sear the chicken legs on each side until golden, about 4-5 minutes per side. Transfer the chicken legs to a baking sheet and continue to bake in the oven until they are cooked through, another 20 - 30 minutes. Let cool. 2. To the braiser, add 1 chopped leek, 1 diced parsnip, 1 diced Yukon potato, and 1 cup sliced mushrooms. Season with salt and pepper. Continue to cook until the vegetables have softened, about 8 - 10 minutes. 3. Add 2 tbsp chopped tarragon and 1/2 cup vermouth. Let the alcohol cook off, then add 1/2 cup all-purpose flour. Cook out for 1-2 minutes. Then slowly stir in 3 cups of chicken stock, 1/4 cup creme fraiche, and 2 tbsp Dijon mustard. Bring to a simmer and allow the flour to thicken the sauce. Then move off heat and season with salt and pepper to taste. Add in 1 cup frozen peas. 4. Shred the chicken with two forks. Then add to the pie filling along with any juices on the sheet tray. 5. Roll out 1 disc of pie dough into a large rectangle. Use a pizza cutter or a long knife to cut 8 or 10 around 1” thick strips of pie dough. Form a lattice on top of the cooled down pot pie filling. 6. Brush with egg, sprinkle with salt and pepper, and bake until the pie dough is golden brown, about 30 minutes. Serve with additional creme fraiche and chopped chives. . . . #ryannordheimer #chickenpotpie #chickenrecipe #holidaycooking #100YearsOfLeCreuset
creme fraiche chicken pot pie 🥘 I’ve dreamed of the day when I would have chance to partner with the iconic @Le Creuset . And that day is finally here and I’m tearing up!! Their enameled cast iron dutch ovens and pans have been a part of my culinary journey ever since I started to cook in my parents’ kitchen six years ago. Anyway, I knew to highlight their Signature Round Braiser and do it justice I would make an iconic chicken pot pie with a golden lattice. Flavored with vermouth, creme fraiche, dijon mustard, and herbs, this an elegant and elevated chicken pot pie for an elegant and elevated brand 🥘💋 RECIPE 1. Preheat oven to 425F. Heat a 3.5 qt Le Creuset Signature Round Braiser over medium-high heat. Pat 3 large chicken legs dry with paper towels, then season with salt and pepper. Add 1 tbsp olive oil to the pan and sear the chicken legs on each side until golden, about 4-5 minutes per side. Transfer the chicken legs to a baking sheet and continue to bake in the oven until they are cooked through, another 20 - 30 minutes. Let cool. 2. To the braiser, add 1 chopped leek, 1 diced parsnip, 1 diced Yukon potato, and 1 cup sliced mushrooms. Season with salt and pepper. Continue to cook until the vegetables have softened, about 8 - 10 minutes. 3. Add 2 tbsp chopped tarragon and 1/2 cup vermouth. Let the alcohol cook off, then add 1/2 cup all-purpose flour. Cook out for 1-2 minutes. Then slowly stir in 3 cups of chicken stock, 1/4 cup creme fraiche, and 2 tbsp Dijon mustard. Bring to a simmer and allow the flour to thicken the sauce. Then move off heat and season with salt and pepper to taste. Add in 1 cup frozen peas. 4. Shred the chicken with two forks. Then add to the pie filling along with any juices on the sheet tray. 5. Roll out 1 disc of pie dough into a large rectangle. Use a pizza cutter or a long knife to cut 8 or 10 around 1” thick strips of pie dough. Form a lattice on top of the cooled down pot pie filling. 6. Brush with egg, sprinkle with salt and pepper, and bake until the pie dough is golden brown, about 30 minutes. Serve with additional creme fraiche and chopped chives. . . . #ryannordheimer #chickenpotpie #chickenrecipe #holidaycooking #100YearsOfLeCreuset
من أغنية صمصوم للفنان العراقي سليم سالم #حب #أكسبلورصماصيم #صماصيم
من أغنية صمصوم للفنان العراقي سليم سالم #حب #أكسبلورصماصيم #صماصيم

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