@teayongonesidedlove: plz unfreeze my account TikTok video #rgfyoppppppppppppppppt😎💝🚩 #plzgrowmyaccount #creatorsearchinsights #plzsupport

Ashly🚩

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Region: PK

Sunday 30 August 2026 06:59:44 GMT

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✨Don't try🥀 :

husband ki bnado😂

2026-09-02 11:16:13

1

just me 🫀 :

Allah Salamat rakhy mery baba ko Lambi Umar ho un Ki Ameeeeeeeen 🤲 sab bolo Ameen

2026-08-30 16:03:23

9

Subhan Allah :

Allah Pak mere walid ko seht wali lambi zindagi den ameen sum ameen 🥰

2026-08-31 08:35:41

2

Rajput girl 🥰🥰 :

🥰🥰🥰

2026-09-02 10:37:27

0

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#CapCut من قال لك اني بحبك شختلي لا والذي حلكً مخلي عشقتك #ــــــــــــــہہہـ٨ـــ٨ــ🥀

#CapCut من قال لك اني بحبك شختلي لا والذي حلكً مخلي عشقتك #ــــــــــــــہہہـ٨ـــ٨ــ🥀

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Aspic and Jellied Meat in Eggshells 😍 Ingredients: 30 eggs (I saved the eggshells in advance after using the eggs for baking, dough, etc.) 1 bell pepper (I used half yellow and half red) Canned green peas Canned corn Fresh herbs (I used cilantro and parsley) Red currants 1 kg beef feet 400 g meat 1 onion 1 carrot 2 cloves of garlic (for the broth) 1 bay leaf (for the broth) 3–4 black peppercorns (for the broth) Salt to taste (for the broth) First, prepare the eggs. Carefully make a small hole in each eggshell with a knife and remove the egg yolk and white. Rinse the shells well with clean water. Wipe them with a napkin and place them in a deep bowl. Pour boiling water over them and sterilize the shells thoroughly inside and outside. Then place them on a paper towel. For the broth: Put the pieces of beef feet and meat into a large pot and cover completely with cold water. Bring to a boil until foam appears. Remove from the stove and completely drain the first water. Rinse the beef feet and meat again and wash the pot well. Put everything back into the pot and add clean water, filling the pot almost to the top. Bring to a boil, then reduce the heat to low. Add the carrot and onion. Simmer the broth for at least 6 hours. Two hours before it is ready, add the bay leaf, peppercorns, salt to taste, and garlic. Now fill the eggshells. Arrange the ingredients in the following order: a small piece of fresh herb, 2–3 pieces of corn and peas, diced bell pepper, 2 red currants, and pieces of meat. Pour in the strained, clear broth. Gently shake the shells and continue adding broth until they are completely filled. Place them in the refrigerator. After one hour, add a little more broth because it will settle, then return them to the refrigerator overnight. I filled 10 eggshells this way. For the remaining 20, I used only meat and broth Enjoy your meal 🌸 cookingwithkahinat #foryoupage #foryou

Aspic and Jellied Meat in Eggshells 😍 Ingredients: 30 eggs (I saved the eggshells in advance after using the eggs for baking, dough, etc.) 1 bell pepper (I used half yellow and half red) Canned green peas Canned corn Fresh herbs (I used cilantro and parsley) Red currants 1 kg beef feet 400 g meat 1 onion 1 carrot 2 cloves of garlic (for the broth) 1 bay leaf (for the broth) 3–4 black peppercorns (for the broth) Salt to taste (for the broth) First, prepare the eggs. Carefully make a small hole in each eggshell with a knife and remove the egg yolk and white. Rinse the shells well with clean water. Wipe them with a napkin and place them in a deep bowl. Pour boiling water over them and sterilize the shells thoroughly inside and outside. Then place them on a paper towel. For the broth: Put the pieces of beef feet and meat into a large pot and cover completely with cold water. Bring to a boil until foam appears. Remove from the stove and completely drain the first water. Rinse the beef feet and meat again and wash the pot well. Put everything back into the pot and add clean water, filling the pot almost to the top. Bring to a boil, then reduce the heat to low. Add the carrot and onion. Simmer the broth for at least 6 hours. Two hours before it is ready, add the bay leaf, peppercorns, salt to taste, and garlic. Now fill the eggshells. Arrange the ingredients in the following order: a small piece of fresh herb, 2–3 pieces of corn and peas, diced bell pepper, 2 red currants, and pieces of meat. Pour in the strained, clear broth. Gently shake the shells and continue adding broth until they are completely filled. Place them in the refrigerator. After one hour, add a little more broth because it will settle, then return them to the refrigerator overnight. I filled 10 eggshells this way. For the remaining 20, I used only meat and broth Enjoy your meal 🌸 cookingwithkahinat #foryoupage #foryou

Can’t tell bro nun #fyp #skit #invdavion #comedy #fypシ

Can’t tell bro nun #fyp #skit #invdavion #comedy #fypシ

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