@madamtar7: New printed hijab@Zhareen Hijabista 2.0 #hijabnewdesign2026#ootdhijab #hijabitiktok #hijabigirl

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Saturday 29 August 2026 05:55:19 GMT

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NISSAH :

Ganda po ng hijab

2026-10-18 06:23:27

0

Masabar🫶🏻 :

sis link dress mo

2026-10-09 07:12:37

0

KENDRA FORD :

ganda ng hijab

2026-08-29 07:26:49

0

@Pinky :

Ganda nkaka glow siya

2026-08-29 09:27:21

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BBQ Dinner for my brother in-laws High school golf team | Save Recipes ⬇️ Smoked BBQ Pork Ribs Servings: Approximately 12–16 Cook time: Approximately 6–8 hours, depending on the ribs Smoker temperature: 225°F Ingredients 4 racks of pork ribs Traeger rub, to taste, for 2 racks Meat Church Gospel rub, to taste, for 2 racks (Alternative: Use a simple homemade rub with brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.) BBQ sauce, optional, for serving Instructions Pat the ribs dry. If the membrane has not been removed, make sure to do this before you season. Season 2 racks generously with Traeger rub and the other 2 racks with Meat Church Gospel rub. No binder is needed. Preheat the Traeger to 225°F. Place the ribs on the smoker around 9 a.m. Smoke throughout the day, maintaining a temperature of 225°F. Continue cooking until the ribs are very tender and nearly falling off the bone, generally around 200–205°F internally. Check tenderness with a probe, as temperature alone doesn’t guarantee they’re ready. Remove the ribs from the smoker and let them rest for approximately 30 mins, keeping them covered and warm. Slice between the bones and serve with BBQ sauce on the side, if desired. Note: If you don’t have a smoker, these can be done in the oven at the same temps! Just use a meat thermometer to check on the internal temperature. Smoked Pulled Pork Servings: Approximately 20–30 Cook time: Overnight, plus several hours the following day Ingredients 2 pork butts Fire & Smoke Society Sweet Preacher rub, to taste (Alternative: Use brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and a little cayenne for heat.) BBQ sauce, optional, for serving Instructions Pat the pork butts dry. Apply Sweet Preacher rub generously on all sides. No binder is needed. Preheat the Traeger to 225°F. Place both pork butts on the smoker and smoke overnight. Continue smoking the following day until the pork reaches around 200–205°F internally and is tender enough to pull apart easily. If the pork is taking longer than desired, wrap each butt in foil or butcher paper to help speed up cooking. Once tender, remove the pork from the smoker and let it rest at least 1 hour, keeping it covered and warm. I used a cooler to keep it insulated. Pull the pork apart using forks or meat claws. Serve with BBQ sauce on the side, if desired. Note: If you don’t have a smoker, these can be done in the oven at the same temps! Just use a meat thermometer to check on the internal temperature. Baked Macaroni and Cheese Serves 10–12 Ingredients 1 (16-ounce) package elbow macaroni 2 cups whole milk 2 cups half and half ½ cup unsalted butter ½ cup all-purpose flour 3 (8-ounce) packages thick-shredded cheddar cheese (24 oz total, about 6 cups) ½ tablespoon salt (1½ teaspoons) ¼ teaspoon black pepper Instructions Cook the pasta just under al dente in salted water according to package instructions. Drain and set aside. Preheat the oven to 350°F. Grease one or two baking dishes, as needed. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, followed by the half and half. Cook for about 5 minutes, whisking constantly, until thickened. Add the salt and pepper. Stir in 2 cups of shredded cheddar until melted. Add the cooked macaroni and mix thoroughly. Transfer half the mixture to the prepared baking dish, sprinkle with 1 cup of cheese, then add the remaining macaroni mixture. Top with the remaining 3 cups of cheese. Bake uncovered at 350°F for 20–30 minutes, or until bubbly and the cheese on top begins to brown. Let rest for 10 minutes before serving. Notes Use a combination of mild and sharp cheddar for the best flavor. Taste the sauce before adding all the salt, since the cheese and salted pasta water contribute additional salt.

BBQ Dinner for my brother in-laws High school golf team | Save Recipes ⬇️ Smoked BBQ Pork Ribs Servings: Approximately 12–16 Cook time: Approximately 6–8 hours, depending on the ribs Smoker temperature: 225°F Ingredients 4 racks of pork ribs Traeger rub, to taste, for 2 racks Meat Church Gospel rub, to taste, for 2 racks (Alternative: Use a simple homemade rub with brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.) BBQ sauce, optional, for serving Instructions Pat the ribs dry. If the membrane has not been removed, make sure to do this before you season. Season 2 racks generously with Traeger rub and the other 2 racks with Meat Church Gospel rub. No binder is needed. Preheat the Traeger to 225°F. Place the ribs on the smoker around 9 a.m. Smoke throughout the day, maintaining a temperature of 225°F. Continue cooking until the ribs are very tender and nearly falling off the bone, generally around 200–205°F internally. Check tenderness with a probe, as temperature alone doesn’t guarantee they’re ready. Remove the ribs from the smoker and let them rest for approximately 30 mins, keeping them covered and warm. Slice between the bones and serve with BBQ sauce on the side, if desired. Note: If you don’t have a smoker, these can be done in the oven at the same temps! Just use a meat thermometer to check on the internal temperature. Smoked Pulled Pork Servings: Approximately 20–30 Cook time: Overnight, plus several hours the following day Ingredients 2 pork butts Fire & Smoke Society Sweet Preacher rub, to taste (Alternative: Use brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and a little cayenne for heat.) BBQ sauce, optional, for serving Instructions Pat the pork butts dry. Apply Sweet Preacher rub generously on all sides. No binder is needed. Preheat the Traeger to 225°F. Place both pork butts on the smoker and smoke overnight. Continue smoking the following day until the pork reaches around 200–205°F internally and is tender enough to pull apart easily. If the pork is taking longer than desired, wrap each butt in foil or butcher paper to help speed up cooking. Once tender, remove the pork from the smoker and let it rest at least 1 hour, keeping it covered and warm. I used a cooler to keep it insulated. Pull the pork apart using forks or meat claws. Serve with BBQ sauce on the side, if desired. Note: If you don’t have a smoker, these can be done in the oven at the same temps! Just use a meat thermometer to check on the internal temperature. Baked Macaroni and Cheese Serves 10–12 Ingredients 1 (16-ounce) package elbow macaroni 2 cups whole milk 2 cups half and half ½ cup unsalted butter ½ cup all-purpose flour 3 (8-ounce) packages thick-shredded cheddar cheese (24 oz total, about 6 cups) ½ tablespoon salt (1½ teaspoons) ¼ teaspoon black pepper Instructions Cook the pasta just under al dente in salted water according to package instructions. Drain and set aside. Preheat the oven to 350°F. Grease one or two baking dishes, as needed. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, followed by the half and half. Cook for about 5 minutes, whisking constantly, until thickened. Add the salt and pepper. Stir in 2 cups of shredded cheddar until melted. Add the cooked macaroni and mix thoroughly. Transfer half the mixture to the prepared baking dish, sprinkle with 1 cup of cheese, then add the remaining macaroni mixture. Top with the remaining 3 cups of cheese. Bake uncovered at 350°F for 20–30 minutes, or until bubbly and the cheese on top begins to brown. Let rest for 10 minutes before serving. Notes Use a combination of mild and sharp cheddar for the best flavor. Taste the sauce before adding all the salt, since the cheese and salted pasta water contribute additional salt.

#😭😭😭😭😭😭😭💔💔💔💔💔💔💔😭😭😭😭😭😭💔💔💔💔💔💔

#😭😭😭😭😭😭😭💔💔💔💔💔💔💔😭😭😭😭😭😭💔💔💔💔💔💔

NÓS SOMOS O FLAMENGO!!! 90 minutos no Maracanã são longos, pelo penta da Libertadores. . #Flamengo #libertadores #flamengosempre #estudiantes #fyp

NÓS SOMOS O FLAMENGO!!! 90 minutos no Maracanã são longos, pelo penta da Libertadores. . #Flamengo #libertadores #flamengosempre #estudiantes #fyp

Respuesta a @🌺 ყɛʂʂıɛ ཞơɖʑ 🌺 forro de tlf de silicon que protege la pantalla viene con el popsocket y está disponible para muchos modelos #TikTokShopFalIDealsForYou #TikTokShopBlackFriday #TikTokShopCyberMonday #DiscoverYourGift #tiktokshopcreatorpicks

Respuesta a @🌺 ყɛʂʂıɛ ཞơɖʑ 🌺 forro de tlf de silicon que protege la pantalla viene con el popsocket y está disponible para muchos modelos #TikTokShopFalIDealsForYou #TikTokShopBlackFriday #TikTokShopCyberMonday #DiscoverYourGift #tiktokshopcreatorpicks

#раст #era #rust #fyp

#раст #era #rust #fyp

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