@nct.1205: Mình hứa đó... #cálócedit #aettentertainment #fbtxuhuong

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Sunday 06 September 2026 14:05:02 GMT

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Fubeo :

mình hứa đó....💔

2026-09-07 11:57:21

5

nhu nhu :

@Rinneee😆 @Tuyết Mẫu Hậu @ᴘʜᴀ̣ᴍ ʙᴀ́ ʟᴏ̣̂ᴄ @why? t nhớ nyc, tụi bây bá dô bá dô, Tao nhớ nyc, t nhớ nyc dumeee t nhớ nyc, tụi bayy chan t điiiiii

2026-09-07 13:43:52

1

bingon :

xin video ạ🥰

2026-09-08 05:49:20

1

chồng tao chết tuổi ²⁵ :

mình hứa đấy......

2026-09-08 05:28:09

1

trẻ con lên 3 :

xin đăng nk đc hg

2026-09-07 12:02:42

1

ᵖʳᵒᵇˡᵉᵐ ᵒᶠ ᵗʰᵉ ˡᵒˢᵉʳ? :

mai đi học r anh ơi><

2026-09-06 15:15:02

4

royal :

2026-09-08 05:06:02

2

Tùng Lê :

tớ xin đăng NK ạ

2026-09-08 00:36:15

1

beta :

sớm

2026-09-06 14:16:07

1

Thỏ :

mai để em xuống Cần Thơ gặp cậu ấy

2026-09-07 14:16:46

1

miss class :

ngc.dim605

2026-09-08 05:42:25

0

huw hao :

Mình hứa đấy@e meo

2026-09-07 16:34:55

2

tabb.208_ :

😘😘

2026-09-06 14:37:57

1

dương. :

😂😂😂

2026-09-07 17:44:03

1

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Other Videos

Quality time while still doing our own thing 🥹 #gaming #boyfriend #girlfriend #Love #cute @Lain Loureiro

Quality time while still doing our own thing 🥹 #gaming #boyfriend #girlfriend #Love #cute @Lain Loureiro

#J #fyp

COOKING EVERY FISH IN THE WORLD 🐟 🌎 • Episode 20 - Monkfish / Angler • BIN: Lophius piscatorius Fr: Lotte / baudroie GER: Seeteufel IT: Rospo / rana pescatrice ESP: Rape CRO-SRB: Grdobina JAP: Anko • Fish & crab: Fin + Bone London Fulham Griddle pan: @STAUB USA • Grilled monkfish with brown crab “Thermidor”. A budget friendly version of the classic lobster thermidor recipe. • Ingredients (for 2): Grilled fish: 1 x 400g monkfish fillet Thermidor sauce: 1 x 800g-1kg live brown crab 300g mushrooms 1 small chopped onion 2 garlic cloves 1 tbsp tomato paste 1 tbsp mustard 75ml cognac or brandy 75ml white wine 250ml fish or lobster stock 125ml double cream 50g Gruyère cheese Cayenne pepper • Recipe: 1. Prep and fillet the fish as shown in this reel. Cure with salt for about 20 minutes, rinse well and pat dry. 2. Crab: dispatch the crab and steam for about 15 minutes, transfer into a bowl with ice water, then pick and clean as shown in this video. 3. Sauce thermidor: cook off the mushrooms and reserve. Sweat the onion and garlic, then add tomato paste and mustard. Deglaze with cognac and wine, reduce by half, add fish stock and cook until sauce begins to thicken. Add cream, bring to a boil and finish with cheese. Stir in a pinch of Cayenne pepper, add mushrooms, white and brown crab meat. 4. Pour thermidor sauce onto a baking dish, arrange crab claws on top and grill under the broiler until golden brown. 5. Grill the fish fillet in a griddle pan for 3 minutes, then rotate by 45 degrees and cook for another 3 minutes. Flip the fish and repeat. Serve on top of the crab thermidor sauce. Enjoy! • #fish #cookingathome #healthymeals #lobster #monkfish

COOKING EVERY FISH IN THE WORLD 🐟 🌎 • Episode 20 - Monkfish / Angler • BIN: Lophius piscatorius Fr: Lotte / baudroie GER: Seeteufel IT: Rospo / rana pescatrice ESP: Rape CRO-SRB: Grdobina JAP: Anko • Fish & crab: Fin + Bone London Fulham Griddle pan: @STAUB USA • Grilled monkfish with brown crab “Thermidor”. A budget friendly version of the classic lobster thermidor recipe. • Ingredients (for 2): Grilled fish: 1 x 400g monkfish fillet Thermidor sauce: 1 x 800g-1kg live brown crab 300g mushrooms 1 small chopped onion 2 garlic cloves 1 tbsp tomato paste 1 tbsp mustard 75ml cognac or brandy 75ml white wine 250ml fish or lobster stock 125ml double cream 50g Gruyère cheese Cayenne pepper • Recipe: 1. Prep and fillet the fish as shown in this reel. Cure with salt for about 20 minutes, rinse well and pat dry. 2. Crab: dispatch the crab and steam for about 15 minutes, transfer into a bowl with ice water, then pick and clean as shown in this video. 3. Sauce thermidor: cook off the mushrooms and reserve. Sweat the onion and garlic, then add tomato paste and mustard. Deglaze with cognac and wine, reduce by half, add fish stock and cook until sauce begins to thicken. Add cream, bring to a boil and finish with cheese. Stir in a pinch of Cayenne pepper, add mushrooms, white and brown crab meat. 4. Pour thermidor sauce onto a baking dish, arrange crab claws on top and grill under the broiler until golden brown. 5. Grill the fish fillet in a griddle pan for 3 minutes, then rotate by 45 degrees and cook for another 3 minutes. Flip the fish and repeat. Serve on top of the crab thermidor sauce. Enjoy! • #fish #cookingathome #healthymeals #lobster #monkfish

Ranch Chicken Potato Bake with Crispy Onions and Cheddar Ingredients: 3 lbs Yukon Gold potatoes, cut into ¾-inch cubes 2½ lbs boneless skinless chicken breasts, hand-cut into uneven bite-size pieces 3 tablespoons olive oil 5 tablespoons unsalted butter 2 teaspoons salt 1½ teaspoons coarse black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika ½ teaspoon cayenne pepper 1 packet (1 oz) dry ranch seasoning 1 tablespoon dry ranch seasoning, for the potatoes 1 large yellow onion, finely diced 8 cloves garlic, minced 8 oz cream cheese, softened and cubed 1 cup heavy cream ¾ cup sour cream ½ cup chicken broth 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar 1½ cups shredded low-moisture mozzarella ¾ cup finely grated Parmesan 1½ cups crispy fried onions 5 green onions, thinly sliced 3 tablespoons chopped fresh parsley Directions: Heat the oven to 425°F. Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 tablespoon ranch seasoning. Spread the potatoes across a large sheet pan in a single layer. Roast for 30 minutes, turning them halfway through, until browned with crisp edges. Pat the chicken dry and season it with the remaining 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, onion powder, remaining 1 teaspoon smoked paprika, and cayenne pepper. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken in two batches, letting each batch sear for about 3 minutes before turning and cooking 2 minutes more. Transfer the partially cooked chicken to a plate. Reduce the heat to medium and melt the remaining 3 tablespoons butter in the same skillet. Add the onion and cook for about 5 minutes, scraping up the browned bits from the bottom. Stir in the garlic for about 45 seconds, then pour in the heavy cream and chicken broth. Add the cream cheese a few pieces at a time and whisk until completely melted. Remove the skillet from the heat, then stir in the sour cream, Dijon mustard, and the 1 oz packet of ranch seasoning. Add 1 cup cheddar and ½ cup Parmesan, stirring until the cheese melts into the sauce. Fold in the roasted potatoes, chicken, and any juices from the plate until evenly covered in the ranch cream sauce. Transfer everything to a buttered 9x13-inch baking dish. Spread it evenly, then top with the remaining 1 cup cheddar and all of the mozzarella. Lower the oven to 375°F and bake uncovered for 20 to 25 minutes, until bubbling around the edges and lightly browned on top. Sprinkle the crispy fried onions across the casserole and bake for another 4 minutes. Let the casserole rest for 10 minutes, then finish with the remaining Parmesan, sliced green onions, and chopped parsley. Cooking Time: 1 hour 20 minutes | Servings: 7 | Calories: Approximately 931 per serving #RanchChickenPotatoBakeCrispyOnionsandCheddar #recipelady1111 #fyp #followmeformore #saveforlater

Ranch Chicken Potato Bake with Crispy Onions and Cheddar Ingredients: 3 lbs Yukon Gold potatoes, cut into ¾-inch cubes 2½ lbs boneless skinless chicken breasts, hand-cut into uneven bite-size pieces 3 tablespoons olive oil 5 tablespoons unsalted butter 2 teaspoons salt 1½ teaspoons coarse black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika ½ teaspoon cayenne pepper 1 packet (1 oz) dry ranch seasoning 1 tablespoon dry ranch seasoning, for the potatoes 1 large yellow onion, finely diced 8 cloves garlic, minced 8 oz cream cheese, softened and cubed 1 cup heavy cream ¾ cup sour cream ½ cup chicken broth 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar 1½ cups shredded low-moisture mozzarella ¾ cup finely grated Parmesan 1½ cups crispy fried onions 5 green onions, thinly sliced 3 tablespoons chopped fresh parsley Directions: Heat the oven to 425°F. Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 tablespoon ranch seasoning. Spread the potatoes across a large sheet pan in a single layer. Roast for 30 minutes, turning them halfway through, until browned with crisp edges. Pat the chicken dry and season it with the remaining 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, onion powder, remaining 1 teaspoon smoked paprika, and cayenne pepper. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken in two batches, letting each batch sear for about 3 minutes before turning and cooking 2 minutes more. Transfer the partially cooked chicken to a plate. Reduce the heat to medium and melt the remaining 3 tablespoons butter in the same skillet. Add the onion and cook for about 5 minutes, scraping up the browned bits from the bottom. Stir in the garlic for about 45 seconds, then pour in the heavy cream and chicken broth. Add the cream cheese a few pieces at a time and whisk until completely melted. Remove the skillet from the heat, then stir in the sour cream, Dijon mustard, and the 1 oz packet of ranch seasoning. Add 1 cup cheddar and ½ cup Parmesan, stirring until the cheese melts into the sauce. Fold in the roasted potatoes, chicken, and any juices from the plate until evenly covered in the ranch cream sauce. Transfer everything to a buttered 9x13-inch baking dish. Spread it evenly, then top with the remaining 1 cup cheddar and all of the mozzarella. Lower the oven to 375°F and bake uncovered for 20 to 25 minutes, until bubbling around the edges and lightly browned on top. Sprinkle the crispy fried onions across the casserole and bake for another 4 minutes. Let the casserole rest for 10 minutes, then finish with the remaining Parmesan, sliced green onions, and chopped parsley. Cooking Time: 1 hour 20 minutes | Servings: 7 | Calories: Approximately 931 per serving #RanchChickenPotatoBakeCrispyOnionsandCheddar #recipelady1111 #fyp #followmeformore #saveforlater

#fall #halloween #pumpkinseason #autumn #fyp

#fall #halloween #pumpkinseason #autumn #fyp

When the sun drops on this one tho screw face 🫡🫡 #jumpupdnb #dnb #fyp

When the sun drops on this one tho screw face 🫡🫡 #jumpupdnb #dnb #fyp

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