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Thursday 03 September 2026 05:16:13 GMT

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EMINENCE SHADOW :

love

2026-09-06 02:03:22

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Pascal Bourdon316 :

super vidéo super tenu super bouche super mains

2026-09-04 15:45:09

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2026-09-03 10:35:05

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STUFFED MEAT ROLL WITH HAM AND CHEESE 🥩🧀 Ingredients: For the meat: 1 kg ground beef 2 eggs 1/2 cup breadcrumbs 1/4 cup finely chopped onion 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 teaspoon mustard 1 teaspoon paprika 1/2 teaspoon black pepper Salt to taste For the filling: 200 g ham, sliced 250 g manchego cheese, mozzarella or Oaxaca cheese 1 small carrot, optional 1/2 cup spinach, optional For the topping: 4 tablespoons tomato sauce or ketchup 1 tablespoon mustard 1 tablespoon honey, optional Preparation: Preheat the oven to **180 °C** In a large bowl, place the ground meat, eggs, breadcrumbs, onion, garlic, parsley, mustard, paprika, pepper and salt to taste. Mix very well until you get a uniform preparation and all the ingredients are perfectly integrated. Place baking paper or plastic wrap on a flat surface and spread the meat over it, leaving about **1 cm** free around the edges. Add the cheese and, if desired, add the grated carrot or spinach. With the help of the paper, start rolling from one end, pressing gently so that the filling is well enclosed. Seal the ends and place the roll on a baking sheet with the union facing down. In a small bowl, mix the tomato sauce, mustard and honey. Spread this mixture over the entire surface of the roll to get a golden, tasty and slightly caramelized topping. Bake for **45 to 55 minutes**, or until the meat is completely cooked and the surface is well golden. Remove from the oven and let rest for **10 minutes** before cutting. This will help the juices redistribute and the slices maintain their shape without the cheese coming out immediately. Cut into slices and serve hot.

STUFFED MEAT ROLL WITH HAM AND CHEESE 🥩🧀 Ingredients: For the meat: 1 kg ground beef 2 eggs 1/2 cup breadcrumbs 1/4 cup finely chopped onion 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 teaspoon mustard 1 teaspoon paprika 1/2 teaspoon black pepper Salt to taste For the filling: 200 g ham, sliced 250 g manchego cheese, mozzarella or Oaxaca cheese 1 small carrot, optional 1/2 cup spinach, optional For the topping: 4 tablespoons tomato sauce or ketchup 1 tablespoon mustard 1 tablespoon honey, optional Preparation: Preheat the oven to **180 °C** In a large bowl, place the ground meat, eggs, breadcrumbs, onion, garlic, parsley, mustard, paprika, pepper and salt to taste. Mix very well until you get a uniform preparation and all the ingredients are perfectly integrated. Place baking paper or plastic wrap on a flat surface and spread the meat over it, leaving about **1 cm** free around the edges. Add the cheese and, if desired, add the grated carrot or spinach. With the help of the paper, start rolling from one end, pressing gently so that the filling is well enclosed. Seal the ends and place the roll on a baking sheet with the union facing down. In a small bowl, mix the tomato sauce, mustard and honey. Spread this mixture over the entire surface of the roll to get a golden, tasty and slightly caramelized topping. Bake for **45 to 55 minutes**, or until the meat is completely cooked and the surface is well golden. Remove from the oven and let rest for **10 minutes** before cutting. This will help the juices redistribute and the slices maintain their shape without the cheese coming out immediately. Cut into slices and serve hot.

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