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Sunday 30 August 2026 18:18:23 GMT

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Nour :

prettiest

2026-08-30 21:47:30

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jannah.sabaaa :

wowww

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habibaessam90909 :

so prettyyy

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Yaa halawtekkkk

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amar

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ahla el helweeeenn

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ahla wahdaa

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wowwwww

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ahla wahdaaaaa

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FILM TO TABLE SERIES EP 59: Cornbread and Chili inspired by The Parent Trap ✨ Ingredients • 4 oz (113g) pancetta, diced • 2 lbs (907g) ground beef • 1 large yellow onion, diced • 1 red bell pepper, diced • 1 jalapeño, seeded & finely diced • 4 garlic cloves, minced • 2 Tbsp tomato paste • ¾ cup (180ml) dry red wine • 1 (14 oz/397g) can crushed tomatoes • 1 cup beef broth, plus more as needed • 1 (15 oz) can kidney beans, drained & rinsed • 1 (15 oz) can pinto beans, drained & rinsed • 1½ tsp Worcestershire sauce • 1 Tbsp creamy peanut butter • 1 bay leaf • 1–2 tsp apple cider vinegar • 1 tsp Diamond Crystal kosher salt, plus more to taste • Black pepper, to taste Spices • 2 Tbsp chili powder, divided • 1 Tbsp ancho chile powder • 1 Tbsp ground cumin, divided • 1 tsp dried oregano • 1 tsp smoked paprika • ½ tsp ground coriander For serving: extra-sharp yellow cheddar, sour cream, sliced jalapeño & cilantro Directions 1. Cook pancetta in a Dutch oven over medium heat for 6–8 min until crisp. Remove, leaving the rendered fat behind. 2. Add onion, bell pepper & jalapeño; sauté 5–7 min. Add garlic, 1 Tbsp chili powder, ancho chili, 2½ tsp cumin, oregano, paprika & coriander. Cook 30–60 sec. 3. Add beef, salt & black pepper. Brown 6–8 min. Spoon off excess fat if needed. 4. Stir in tomato paste; cook 1–2 min. Add wine, scraping up the browned bits, and simmer and reduced by about half. 5. Add tomatoes, broth, Worcestershire, bay leaf & pancetta. Partially cover and simmer on low 45–60 min, stirring occasionally. 6. Add beans, remaining 1 Tbsp chili powder & ½ tsp cumin. Simmer uncovered 10 min. 7. Stir in peanut butter and simmer another 10–15 min until thick and glossy. Add a splash of broth if needed. 8. Remove bay leaf. Stir in vinegar, Season with additional salt & pepper to taste. Rest 10 min. 9. Serve with freshly grated cheddar, sour cream, jalapeño & cilantro. BUTTERMILK CORNBREAD 🌽 Ingredients • 1½ cups (225g) yellow cornmeal • 1½ cups (180g) all-purpose flour • ½ cup (100g) granulated sugar • 2¼ tsp baking powder • ¾ tsp baking soda • ½ tsp fine sea salt • 1⅔ cups (400ml) full-fat buttermilk, room temp • 3 large eggs, room temp • 6 Tbsp (85g) salted butter, melted & cooled slightly • 5 Tbsp (75ml) neutral oil • 1 Tbsp (14g) salted butter, for greasing Directions 1. Heat oven to 400°F (205°C). Generously butter a 10.5 × 7.5-inch or 9x9 inch baking dish. 2. Whisk cornmeal, flour, sugar, baking powder, baking soda & salt. 3. In another bowl, whisk buttermilk & eggs. Whisk in melted butter & oil. 4. Fold wet ingredients into dry just until combined. Don’t overmix. 5. Spread evenly in prepared dish and bake 23–28 min. It’s ready when a toothpick comes out with a few moist crumbs. 6. Serve warm with salted butter and optional honey. #foodfromfilms #theparenttrap #chili #cornbread #Recipe

FILM TO TABLE SERIES EP 59: Cornbread and Chili inspired by The Parent Trap ✨ Ingredients • 4 oz (113g) pancetta, diced • 2 lbs (907g) ground beef • 1 large yellow onion, diced • 1 red bell pepper, diced • 1 jalapeño, seeded & finely diced • 4 garlic cloves, minced • 2 Tbsp tomato paste • ¾ cup (180ml) dry red wine • 1 (14 oz/397g) can crushed tomatoes • 1 cup beef broth, plus more as needed • 1 (15 oz) can kidney beans, drained & rinsed • 1 (15 oz) can pinto beans, drained & rinsed • 1½ tsp Worcestershire sauce • 1 Tbsp creamy peanut butter • 1 bay leaf • 1–2 tsp apple cider vinegar • 1 tsp Diamond Crystal kosher salt, plus more to taste • Black pepper, to taste Spices • 2 Tbsp chili powder, divided • 1 Tbsp ancho chile powder • 1 Tbsp ground cumin, divided • 1 tsp dried oregano • 1 tsp smoked paprika • ½ tsp ground coriander For serving: extra-sharp yellow cheddar, sour cream, sliced jalapeño & cilantro Directions 1. Cook pancetta in a Dutch oven over medium heat for 6–8 min until crisp. Remove, leaving the rendered fat behind. 2. Add onion, bell pepper & jalapeño; sauté 5–7 min. Add garlic, 1 Tbsp chili powder, ancho chili, 2½ tsp cumin, oregano, paprika & coriander. Cook 30–60 sec. 3. Add beef, salt & black pepper. Brown 6–8 min. Spoon off excess fat if needed. 4. Stir in tomato paste; cook 1–2 min. Add wine, scraping up the browned bits, and simmer and reduced by about half. 5. Add tomatoes, broth, Worcestershire, bay leaf & pancetta. Partially cover and simmer on low 45–60 min, stirring occasionally. 6. Add beans, remaining 1 Tbsp chili powder & ½ tsp cumin. Simmer uncovered 10 min. 7. Stir in peanut butter and simmer another 10–15 min until thick and glossy. Add a splash of broth if needed. 8. Remove bay leaf. Stir in vinegar, Season with additional salt & pepper to taste. Rest 10 min. 9. Serve with freshly grated cheddar, sour cream, jalapeño & cilantro. BUTTERMILK CORNBREAD 🌽 Ingredients • 1½ cups (225g) yellow cornmeal • 1½ cups (180g) all-purpose flour • ½ cup (100g) granulated sugar • 2¼ tsp baking powder • ¾ tsp baking soda • ½ tsp fine sea salt • 1⅔ cups (400ml) full-fat buttermilk, room temp • 3 large eggs, room temp • 6 Tbsp (85g) salted butter, melted & cooled slightly • 5 Tbsp (75ml) neutral oil • 1 Tbsp (14g) salted butter, for greasing Directions 1. Heat oven to 400°F (205°C). Generously butter a 10.5 × 7.5-inch or 9x9 inch baking dish. 2. Whisk cornmeal, flour, sugar, baking powder, baking soda & salt. 3. In another bowl, whisk buttermilk & eggs. Whisk in melted butter & oil. 4. Fold wet ingredients into dry just until combined. Don’t overmix. 5. Spread evenly in prepared dish and bake 23–28 min. It’s ready when a toothpick comes out with a few moist crumbs. 6. Serve warm with salted butter and optional honey. #foodfromfilms #theparenttrap #chili #cornbread #Recipe

Vậy người có muốn mình tay nắm tay...!#zuongzeroent #zzlyrics #1995 #secret #tinhhasayhi

Vậy người có muốn mình tay nắm tay...!#zuongzeroent #zzlyrics #1995 #secret #tinhhasayhi

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