@lisajckiddies: #lisadavid52

LISA BIG BELLA BABYSTORE IN PH
LISA BIG BELLA BABYSTORE IN PH
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Region: NG
Monday 24 August 2026 09:23:31 GMT
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ayebatonye18
Ayebatonye Abrakasa :
Are you sure this is the real cost?
2026-09-17 20:53:22
0
novacell_hub
NovaCell Hub :
please how much to waybill this to Benin i need it please
2026-09-16 20:48:59
0
nicrepa
Port Harcourt fashion designer :
I can’t wait to patronize you
2026-08-24 14:47:26
12
lukashclub12
KarelyKr🩷 :
Still available
2026-09-14 14:06:04
0
precioussexy04
precioussexy04 :
Can you waybill to Ughelli
2026-09-03 07:14:36
4
oundagrace
Ounda Grace :
please i need one can you waybill to benue
2026-09-05 09:39:56
0
ulomakingsley
uloma :
pls I need your number
2026-09-07 18:21:56
1
peaceful_1213
peacefied💜💜 :
My friend just put too bed waiting I for give her tomorrow ah naming
2026-08-25 11:36:17
2
taiwo.smith5
Taiwo Smith :
and do u have brance in lagos
2026-09-09 23:48:04
1
sexyubyfaithlegacy
Faith Legacy :
I need it but am in delta state Abraka
2026-09-12 02:11:30
1
user5031981613168
love :
which side of ph
2026-08-29 13:32:33
0
pretty01475
ENE JOHN 🌚🦄 :
Please I need it in Abuja
2026-08-25 14:48:32
0
editheze107
mercylove :
Well bill to Lagos how much
2026-09-12 09:04:59
0
user86112706197987
Blessing :
please just location
2026-08-28 10:24:33
0
coachmasonn
Mason :
Still available?
2026-08-24 15:45:56
0
usermarther23
marther2023 :
Please is that the real price
2026-08-24 20:53:32
0
mosesbenjamin265
moses benjamin :
I need it to sokoto state
2026-08-27 13:15:51
0
nonichim121
Rejoice chinonso :
your location please ma
2026-08-25 18:55:03
0
arewami53
🦋Arewa mi🦋🥰 :
I love this
2026-08-26 13:59:20
1
nwa.chukwu83
Classy lady wears :
location
2026-08-24 11:57:56
0
dbaby565
pretty baby :
u fit deliver this to Benin
2026-08-25 13:10:36
0
chidinmavicki0
NMASINACHI🍒 :
35k it's cheap ooh
2026-08-24 11:23:48
4
vickydave777
Vickydave :
where in phc is ur location
2026-08-24 20:14:26
0
ceokams
C.E.OKAMS :
U can deliver to Owerri right?
2026-08-24 20:46:19
0
user7210599880679
irreplaceable Queen :
ur location ma
2026-08-24 16:56:10
0
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NEW YORK STRIP STEAK-COOKING WITH BRIGHT EYES  Juicy and tasty New York Strip Steaks seared in a cast iron skillet and braised with a quick and easy garlic herb butter.   PREP TIME: 5 Minutes  COOK TIME:10 Minutes  SERVINGS: 4  INGREDIENTS: GARLIC HERB BUTTER  ½ cup butter softened 3 cloves garlic minced ½ teaspoon salt ½ teaspoon fresh ground black pepper 1 teaspoon dried marjoram 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh rosemary STEAKS:  4 New York Strip Steaks 8-10 ounce Salt and pepper 1 ½ tablespoons olive oil or canola oil INSTRUCTIONS:  Take the steaks out of the fridge and let them warm to room temperature for about 30 minutes. Stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes.   Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until shimmering and almost smoking. Add the steak and let it sear undisturbed for 3 minutes. Then flip and cook for an additional 3-4 minutes or until desired doneness. Use an instant read meat thermometer to ensure cooking accuracy.   Remove the skillet from the heat and add a heaping tablespoon of the herb butter to each steak and let it melt. Cover the skillet loosely with aluminum foil.  Use the drippings to baste the steaks for about 10 minutes. Then top each steak with another tablespoon of the compound butter, slice, and serve. ENJOY!  NOTES: Remove the steaks from the refrigerator about 30 minutes before cooking. A cast iron skillet really works well for this recipe. It is a heavy skillet that holds heat well, allowing the steaks to cook evenly. Because the juices aren't flowing through a grate like on a grill, they are searing in their own juices resulting in a seriously delicious steak. The compound butter can be prepared up to five days in advance and stored in an airtight container in the fridge. For the best flavor, choose steaks with good color and a fair amount of marbling. This recipe works well with other cuts of beef like rib-eye, porterhouse steak, shell steak, and filet mignon medallions. Fresh herbs taste best, but dried herbs are better than no herbs. Use an instant-read meat thermometer for the best accuracy in cooking steak to your desired doneness. This recipe is for 4 steaks, so unless you have 2 cast iron skillets or a cast iron griddle, you will need to cook in 2 batches. Or you can simply halve the recipe and prepare 2 steaks. Always rest steaks for 8-10 minutes. This a great time to loosely tent the steaks and baste with the herb butter. Store leftovers in an airtight container in the fridge for up to 3 days.
NEW YORK STRIP STEAK-COOKING WITH BRIGHT EYES Juicy and tasty New York Strip Steaks seared in a cast iron skillet and braised with a quick and easy garlic herb butter. PREP TIME: 5 Minutes COOK TIME:10 Minutes SERVINGS: 4 INGREDIENTS: GARLIC HERB BUTTER ½ cup butter softened 3 cloves garlic minced ½ teaspoon salt ½ teaspoon fresh ground black pepper 1 teaspoon dried marjoram 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh rosemary STEAKS: 4 New York Strip Steaks 8-10 ounce Salt and pepper 1 ½ tablespoons olive oil or canola oil INSTRUCTIONS: Take the steaks out of the fridge and let them warm to room temperature for about 30 minutes. Stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes. Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until shimmering and almost smoking. Add the steak and let it sear undisturbed for 3 minutes. Then flip and cook for an additional 3-4 minutes or until desired doneness. Use an instant read meat thermometer to ensure cooking accuracy. Remove the skillet from the heat and add a heaping tablespoon of the herb butter to each steak and let it melt. Cover the skillet loosely with aluminum foil. Use the drippings to baste the steaks for about 10 minutes. Then top each steak with another tablespoon of the compound butter, slice, and serve. ENJOY! NOTES: Remove the steaks from the refrigerator about 30 minutes before cooking. A cast iron skillet really works well for this recipe. It is a heavy skillet that holds heat well, allowing the steaks to cook evenly. Because the juices aren't flowing through a grate like on a grill, they are searing in their own juices resulting in a seriously delicious steak. The compound butter can be prepared up to five days in advance and stored in an airtight container in the fridge. For the best flavor, choose steaks with good color and a fair amount of marbling. This recipe works well with other cuts of beef like rib-eye, porterhouse steak, shell steak, and filet mignon medallions. Fresh herbs taste best, but dried herbs are better than no herbs. Use an instant-read meat thermometer for the best accuracy in cooking steak to your desired doneness. This recipe is for 4 steaks, so unless you have 2 cast iron skillets or a cast iron griddle, you will need to cook in 2 batches. Or you can simply halve the recipe and prepare 2 steaks. Always rest steaks for 8-10 minutes. This a great time to loosely tent the steaks and baste with the herb butter. Store leftovers in an airtight container in the fridge for up to 3 days.

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