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Saturday 05 September 2026 11:39:44 GMT
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edenberaki4
eduyy❤️❤️❤️ :
J in I’m I’m I’m
2026-09-08 06:31:54
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user4971599605193koko
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2026-09-17 04:29:00
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fantadoumbouya773
fantadoumbouya1179 :
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2026-09-12 15:39:06
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ESHA Khan💕 :
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2026-09-09 16:27:06
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oks14826ayw
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2026-09-08 06:57:44
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madame.seck86
Madame Seck🥰🥰 :
[Réconfortant][Réconfortant][Réconfortant]
2026-09-07 07:51:30
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fnffnffnkf23
hola :
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2026-09-05 13:32:52
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uuuuzzxzx
سلطان ابو ايمن :
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MD. KAMAL :
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luuleymaanka
L҇U҇U҇L҇E҇Y҇ M҇A҇A҇N҇K҇A҇💦 :
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2026-09-05 11:51:27
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user4971599605193koko
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2026-09-17 04:29:03
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Rich & Velvety Lump Crab Bisque 🦀🥣🧈 Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 4 Ingredients: 1 lb lump crab meat, picked over for shells 3 tbsp unsalted butter 1 tbsp olive oil 1 medium onion, finely diced 2 celery stalks, finely diced 1 small carrot, finely diced 4 cloves garlic, minced 3 tbsp all-purpose flour 3 cups seafood or chicken broth 1 cup heavy cream 1 cup whole milk 1 cup diced tomatoes 1 tbsp tomato paste 1 tsp Old Bay seasoning 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp dried thyme Salt and black pepper to taste 1 tbsp fresh lemon juice 2 tbsp fresh parsley, chopped Extra crab meat (for garnish) Instructions: Warm the butter and olive oil in a large heavy pot over medium heat. Add the onion, celery, and carrot, cooking for 5 to 7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Gradually pour in the broth, whisking to prevent lumps. Add the diced tomatoes, tomato paste, Old Bay seasoning, paprika, garlic powder, dried thyme, salt, and black pepper. Bring to a gentle simmer and cook for 15 to 20 minutes until the vegetables are completely tender and the base thickens slightly. Carefully blend the soup until completely smooth using an immersion blender or by transferring it to a standing blender. Return the velvety bisque to low heat. Stir in the heavy cream and whole milk. Warm gently for 3 to 5 minutes, making sure the soup does not come to a heavy boil. Gently fold in the lump crab meat and fresh lemon juice, heating for 2 to 3 minutes while being careful to keep those massive chunks of sweet crab intact. Serve steaming hot, garnished with the fresh parsley and extra crab meat on top! Pro Tip: Save a few of the largest, most beautiful pieces of lump crab meat to place right in the center of the bowl right before serving for that ultimate visual appeal! Oyster crackers or a toasted baguette for dipping? Let's settle this! #RichandVelvetyLumpCrabBisque #recipelady1111 #saveforlater #fyp #followmeformore
Rich & Velvety Lump Crab Bisque 🦀🥣🧈 Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 4 Ingredients: 1 lb lump crab meat, picked over for shells 3 tbsp unsalted butter 1 tbsp olive oil 1 medium onion, finely diced 2 celery stalks, finely diced 1 small carrot, finely diced 4 cloves garlic, minced 3 tbsp all-purpose flour 3 cups seafood or chicken broth 1 cup heavy cream 1 cup whole milk 1 cup diced tomatoes 1 tbsp tomato paste 1 tsp Old Bay seasoning 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp dried thyme Salt and black pepper to taste 1 tbsp fresh lemon juice 2 tbsp fresh parsley, chopped Extra crab meat (for garnish) Instructions: Warm the butter and olive oil in a large heavy pot over medium heat. Add the onion, celery, and carrot, cooking for 5 to 7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Gradually pour in the broth, whisking to prevent lumps. Add the diced tomatoes, tomato paste, Old Bay seasoning, paprika, garlic powder, dried thyme, salt, and black pepper. Bring to a gentle simmer and cook for 15 to 20 minutes until the vegetables are completely tender and the base thickens slightly. Carefully blend the soup until completely smooth using an immersion blender or by transferring it to a standing blender. Return the velvety bisque to low heat. Stir in the heavy cream and whole milk. Warm gently for 3 to 5 minutes, making sure the soup does not come to a heavy boil. Gently fold in the lump crab meat and fresh lemon juice, heating for 2 to 3 minutes while being careful to keep those massive chunks of sweet crab intact. Serve steaming hot, garnished with the fresh parsley and extra crab meat on top! Pro Tip: Save a few of the largest, most beautiful pieces of lump crab meat to place right in the center of the bowl right before serving for that ultimate visual appeal! Oyster crackers or a toasted baguette for dipping? Let's settle this! #RichandVelvetyLumpCrabBisque #recipelady1111 #saveforlater #fyp #followmeformore
em hay dùng 0 4 và 06 nên màu siêu chuẩn luôn ##linhkit##hoangdinhan##linhkitmebim ##sonotwoo
em hay dùng 0 4 và 06 nên màu siêu chuẩn luôn ##linhkit##hoangdinhan##linhkitmebim ##sonotwoo

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