@dopaminz.2k:

DoPaMinz✨📸

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Region: VN

Saturday 29 August 2026 06:21:18 GMT

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𐙚 𝗍rᥲᥒg mᥱ᥆mᥱ᥆ :

lựa đúng lúc hết tiền đề xuất mấy vid như này cho t à🥰

2026-09-15 09:16:29

39

🇻🇳Kẻ ngây thơ🙌 :

Hnay mới đặt xog chx thấy ship đến-)

2026-09-28 10:59:23

0

Luyến_HT💤 :

yêu xa thì ship kiểu gi

2026-09-14 22:32:40

2

💫khiet💢 :

ai giống 1k như tui ko 😁

2026-09-24 14:08:39

1

damthu0801 :

Nhưng ko cs tiền

2026-09-21 08:51:51

1

Nhi kireiii~ :

lựa đúng lúc sắp có ny

2026-09-20 12:53:38

1

༺ ᵗʰàⁿʰ ⁿʰâⁿ ༻ :

mua luôn

2026-09-25 15:23:45

1

LocReview😉 :

xịn nha

2026-10-07 01:45:30

0

cương phan⚡ :

cho nút đăng lại đi tus ơi😭

2026-10-01 15:41:30

0

XUÂN TÌNH ĐỜI THƯỜNG :

Mê luôn

2026-09-23 14:13:57

1

9x-7i<3(3x-7u) :

ai bt cách thắt cái dây của con đó ko cứu t với😭

2026-09-26 08:23:25

0

nguoi tinh mua dong 🎀 :

manifest 1 anh bồ để mua dới ảnh

2026-09-27 05:49:32

0

thuy. :

moẹ hết bố hàng r:))

2026-09-26 15:15:59

0

ᴥ𝗻𝗮𝗻 𝗻𝗵𝗮𝗻 𝗱𝗿𝗮𝗺𝗮♡ :

Chéo tim( Tim trc rồi e tự tìm đến!)

2026-10-01 14:07:58

0

emcatt_vokeonho05 :

Chơi 3 đứa thì sao giờ..

2026-09-17 08:00:57

1

Đừng chê bias của mình ạ😭 :

Đcm lúc còn yêu tặng nyc cái con đen tìm mãi ko đc đôi còn lại mà giờ ct lâu r lại thấy

2026-09-20 15:44:38

1

𝓑𝓪𝓸 𝓣𝓱𝓲𝓲 🦢 :

@QuýHoàng^^ anh ưi 😋

2026-09-18 05:14:31

1

eriena. :

@mwan. thi cung chuche

2026-09-15 17:23:07

4

Dâu🍓 :

@Quỳnh anh

2026-09-20 16:23:30

1

ma ket t12 :

@˚⋆ᝰ_𝙖𝙣𝙝𝙠𝙞𝙚𝙩_‹ᰔᩚ› đáng iu khom=))))

2026-09-15 05:37:27

3

bin :

@av. hay b mún cái này :)))

2026-09-15 09:52:07

1

bee 💤 :

@💞 bóng đá 💞 nên mua cho N khum

2026-09-15 04:21:28

2

Thùy Linh. :

@𝙱ả𝚘 𝚃𝚑ư 𝚡𝚒𝚗𝚑 𝚐á𝚒 🪼

2026-09-15 05:52:43

1

nọc iu :

@nguyenn

2026-09-15 04:13:10

1

yv :

@💿 đợi noel tặng ảnh kìa

2026-09-25 16:33:37

1

To see more videos from user @dopaminz.2k, please go to the Tikwm homepage.

Other Videos

Cozy French Onion Chicken Soup with Caramelized Onions, Tender Chicken, Garden Vegetables, Fresh Thyme, and Golden Gruyere ROAST-COOKING WITH BRIGHT EYES Ingredients: 2 pounds boneless, skinless chicken breasts 2 tablespoons olive oil 4 tablespoons unsalted butter, divided 4 large yellow onions, thinly sliced 2 medium carrots, thinly sliced 2 celery stalks, thinly sliced 5 cloves garlic, minced 1 teaspoon fresh thyme leaves 1/2 teaspoon dried thyme 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon all-purpose flour 1/2 cup dry white wine 6 cups low-sodium chicken broth 2 cups water 1 bay leaf 1 tablespoon Worcestershire sauce 1 tablespoon fresh parsley, chopped For the Gruyere Toasts: 1 French baguette, sliced into 8 pieces 1 1/2 cups shredded Gruyere cheese 1 tablespoon unsalted butter, softened 1 small garlic clove, finely grated 1 tablespoon fresh parsley, finely chopped Directions: Pat the chicken breasts dry and season them lightly with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until lightly golden. Transfer the chicken to a plate. Add the remaining tablespoon of olive oil and 2 tablespoons of butter to the same pot. Add the sliced onions and cook over medium heat for 15-20 minutes, stirring frequently, until soft, deeply golden, and caramelized. Add the carrots and celery and cook for 4-5 minutes until they begin to soften. Stir in the garlic, fresh thyme, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for about 1 minute, coating everything evenly. Pour in the white wine and scrape the bottom of the pot to release the browned bits. Simmer for 2-3 minutes until the wine reduces slightly. Add the chicken broth, water, bay leaf, and Worcestershire sauce. Return the chicken to the pot and bring the soup to a gentle simmer. Cover partially and cook over low heat for 25-30 minutes, or until the chicken is tender and cooked through. Remove the chicken from the pot and shred it with two forks. Discard the bay leaf, then return the shredded chicken to the soup and stir in the chopped fresh parsley. Preheat the oven to 425°F. Arrange the baguette slices on a baking sheet. Mix the softened butter with the grated garlic and spread lightly over each baguette slice. Top generously with shredded Gruyere and a sprinkle of parsley. Bake for 6-8 minutes, then broil for 1-2 minutes until the cheese is bubbling, lightly golden, and browned around the edges. Ladle the hot soup into warm bowls and place one or two Gruyere toasts on top or alongside each serving. Serve immediately while the soup is steaming and the cheese is bubbling. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes Kcal: 525 kcal | Servings: 6 servings

Cozy French Onion Chicken Soup with Caramelized Onions, Tender Chicken, Garden Vegetables, Fresh Thyme, and Golden Gruyere ROAST-COOKING WITH BRIGHT EYES Ingredients: 2 pounds boneless, skinless chicken breasts 2 tablespoons olive oil 4 tablespoons unsalted butter, divided 4 large yellow onions, thinly sliced 2 medium carrots, thinly sliced 2 celery stalks, thinly sliced 5 cloves garlic, minced 1 teaspoon fresh thyme leaves 1/2 teaspoon dried thyme 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon all-purpose flour 1/2 cup dry white wine 6 cups low-sodium chicken broth 2 cups water 1 bay leaf 1 tablespoon Worcestershire sauce 1 tablespoon fresh parsley, chopped For the Gruyere Toasts: 1 French baguette, sliced into 8 pieces 1 1/2 cups shredded Gruyere cheese 1 tablespoon unsalted butter, softened 1 small garlic clove, finely grated 1 tablespoon fresh parsley, finely chopped Directions: Pat the chicken breasts dry and season them lightly with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until lightly golden. Transfer the chicken to a plate. Add the remaining tablespoon of olive oil and 2 tablespoons of butter to the same pot. Add the sliced onions and cook over medium heat for 15-20 minutes, stirring frequently, until soft, deeply golden, and caramelized. Add the carrots and celery and cook for 4-5 minutes until they begin to soften. Stir in the garlic, fresh thyme, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for about 1 minute, coating everything evenly. Pour in the white wine and scrape the bottom of the pot to release the browned bits. Simmer for 2-3 minutes until the wine reduces slightly. Add the chicken broth, water, bay leaf, and Worcestershire sauce. Return the chicken to the pot and bring the soup to a gentle simmer. Cover partially and cook over low heat for 25-30 minutes, or until the chicken is tender and cooked through. Remove the chicken from the pot and shred it with two forks. Discard the bay leaf, then return the shredded chicken to the soup and stir in the chopped fresh parsley. Preheat the oven to 425°F. Arrange the baguette slices on a baking sheet. Mix the softened butter with the grated garlic and spread lightly over each baguette slice. Top generously with shredded Gruyere and a sprinkle of parsley. Bake for 6-8 minutes, then broil for 1-2 minutes until the cheese is bubbling, lightly golden, and browned around the edges. Ladle the hot soup into warm bowls and place one or two Gruyere toasts on top or alongside each serving. Serve immediately while the soup is steaming and the cheese is bubbling. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes Kcal: 525 kcal | Servings: 6 servings

@masoncfr

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Phir Milenge-❤️‍🩹#fyppppppppppppppppppppppp #trending #foryou #explore

No-knead homemade bread recipe (simple kitchen setting) Ingredients 500 g all-purpose flour (approx. 3 1/2 cups) 10 g dry yeast (1 packet) 1 tablespoon sugar 1 teaspoon salt 350 ml warm water 2 tablespoons olive oil or vegetable oil Instructions In a large bowl, add the warm water, sugar, and yeast. Stir gently and let rest for 5 to 10 minutes until foamy. Add the olive oil and salt. Stir. Add all the flour and mix with a spoon until a moist, sticky dough forms. No kneading needed. Cover the bowl with a cloth or plastic wrap and let rest for 1 hour or until doubled in size. After it has risen, gently stir the dough just to release excess air. Place the dough in a greased pan or lined with parchment paper. Cover and let rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes or until the bread is golden. Let cool a little before slicing.

No-knead homemade bread recipe (simple kitchen setting) Ingredients 500 g all-purpose flour (approx. 3 1/2 cups) 10 g dry yeast (1 packet) 1 tablespoon sugar 1 teaspoon salt 350 ml warm water 2 tablespoons olive oil or vegetable oil Instructions In a large bowl, add the warm water, sugar, and yeast. Stir gently and let rest for 5 to 10 minutes until foamy. Add the olive oil and salt. Stir. Add all the flour and mix with a spoon until a moist, sticky dough forms. No kneading needed. Cover the bowl with a cloth or plastic wrap and let rest for 1 hour or until doubled in size. After it has risen, gently stir the dough just to release excess air. Place the dough in a greased pan or lined with parchment paper. Cover and let rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes or until the bread is golden. Let cool a little before slicing.

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