1. Home
  2. Detail

@dannadandon:

✨🌟🌹Em Rami ✨🌟🌹
✨🌟🌹Em Rami ✨🌟🌹
Open In TikTok:
Region: SE
Tuesday 25 August 2026 18:04:44 GMT
6050
384
44
93

Music

Download

No Watermark .mp4 (51.13MB) No Watermark(HD) .mp4 (33.99MB) Watermark .mp4 (51.77MB) Music .mp3

Comments

salahelhadad885
Salah Elhadad :
❤️يا سعده اللي عرف مرة حنان الحب وقساوته💞يا قلبه اللي اللي طول عمره ما داق الحب وحلاوته❤️تشوفوا يضحك وفي قلبه الأنين والنوح💞عايش بلا روح وحيره والحب هو الروح الحب هو الروح ❤️حبيب قلبي وقلبي معاه بحبه في رضاه وجفاه 💞❤️❤️
2026-08-28 18:47:20
0
user6974001606255
حسام المشايخي :
الله علا عشاق السيده ام كلثوم الذوق الرفيع والاحساس الراقي
2026-08-28 06:45:44
0
mohamedayoub051
mohamedayoub051 :
عظمه على عظمه على عظمه ياست كل الاجيال رحمة الله تعالى وبركاته عليكى
2026-08-27 12:53:53
0
khalidkaldon4
خالد خلدون :
❤️❤️❤️
2026-08-25 18:17:01
0
user4571549053485
خالد خالد :
الله يرحمك ياست الكل 🥰🥰🥰😇
2026-08-27 21:21:35
0
mohammedwalid899
محمد وليد :
اعجبتني واطربتني
2026-08-26 16:23:02
0
abdelkawy.abdelha
عبده القناوي عبدالقوى :
2026-08-27 05:45:46
0
mohamed_shawqy6
محمد شوقى :
يسعدك ربى يادهب 🥰
2026-08-27 01:08:54
0
mohamed_shawqy6
محمد شوقى :
2026-08-27 01:08:59
0
mohammedwalid899
محمد وليد :
الله ييعدك ويسعد مساكي
2026-08-26 16:23:28
0
user6780185600481
حسن. .فلسطين :
❤️ذوووق
2026-08-26 05:47:48
0
mohammedwalid899
محمد وليد :
تحفه سلمت يديكي
2026-08-26 16:22:41
0
To see more videos from user @dannadandon, please go to the Tikwm homepage.

Other Videos


vậy e buông tay vì điều gì? #iloveyou #ilovetiktok #xh #xhhhhhhhhhhhhhhhhhhhhhhh
vậy e buông tay vì điều gì? #iloveyou #ilovetiktok #xh #xhhhhhhhhhhhhhhhhhhhhhhh
Mong kênh Thế giới hôm nay thấy và làm ngơ #nghichthuyhan #swordofjustice #nghichthuyhancreator #remix #capcut
Mong kênh Thế giới hôm nay thấy và làm ngơ #nghichthuyhan #swordofjustice #nghichthuyhancreator #remix #capcut
Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)
Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)
#boys #sport #fy #viral #swimsuit
#boys #sport #fy #viral #swimsuit

About

Legal