@news.today061: A woman was dragged out of Walmart in handcuffs for slapping another customer in the checkout line #new #viral #fyp #walmart

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Monday 07 September 2026 18:58:13 GMT

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colbyy 907 :

you are lucky he didn't not put hands on you girl!!

2026-09-09 18:20:33

2

Zeus :

2026-09-13 02:57:27

0

Blaze556 :

No surprise here

2026-09-09 15:27:51

0

Marc Jaslow683 :

2026-09-07 23:51:33

0

DenaBoi73 :

good

2026-09-11 02:17:38

0

Yolanda :

Yall think demons ain’t real

2026-09-11 00:54:05

0

Alexis Palou31 :

wtf wrong with that girl wall marker

2026-09-10 12:45:31

0

Ralph Taylor Jr247 :

😂😂😂

2026-09-13 05:07:15

0

Alaskan Cowboy :

Hey look more black on black

2026-09-11 17:39:31

0

TDaddy :

You see this is why it don't wanna have nothing to do with no black women

2026-09-13 16:26:55

0

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Recipe Name Garlic Butter Surf and Turf Steak Platter with Loaded Cheesy Broccoli Potatoes and Roasted Asparagus Ingredients For the Garlic Butter Steaks: 1. Ribeye steaks – 2 large pieces (approximately 700 g total) 2. Olive oil – 2 tbsp 3. Unsalted butter – 3 tbsp 4. Garlic – 4 cloves, minced 5. Fresh rosemary – 2 sprigs 6. Fresh thyme – 2 sprigs 7. Salt – 1 tsp 8. Black pepper – 1 tsp 9. Smoked paprika – ½ tsp 10. Worcestershire sauce – 1 tbsp 11. Mushrooms – ½ cup, sliced For the Garlic Butter Shrimp: 1. Large shrimp – 300 g, peeled and deveined 2. Butter – 2 tbsp 3. Garlic – 3 cloves, minced 4. Olive oil – 1 tbsp 5. Paprika – ½ tsp 6. Cajun seasoning – ½ tsp 7. Lemon juice – 1 tbsp 8. Black pepper – ¼ tsp 9. Salt – ¼ tsp 10. Fresh parsley – 1 tbsp, chopped For the Cheesy Broccoli Potatoes: 1. Large russet potatoes – 2 2. Broccoli florets – 1½ cups 3. Butter – 2 tbsp 4. Sour cream – ¼ cup 5. Heavy cream – ¼ cup 6. Cheddar cheese – 1 cup, shredded 7. Mozzarella cheese – ½ cup, shredded 8. Garlic powder – ½ tsp 9. Black pepper – ¼ tsp 10. Salt – ½ tsp 11. Fresh parsley – 1 tbsp, chopped For the Roasted Asparagus: 1. Fresh asparagus – 300 g 2. Olive oil – 1 tbsp 3. Garlic powder – ½ tsp 4. Salt – ¼ tsp 5. Black pepper – ¼ tsp 6. Lemon juice – 1 tsp For the Creamy Dipping Sauce: 1. Mayonnaise – ½ cup 2. Sour cream – 2 tbsp 3. Ketchup – 1 tbsp 4. Hot sauce – 1 tsp 5. Garlic powder – ½ tsp 6. Smoked paprika – ¼ tsp 7. Lemon juice – 1 tbsp For the Dark Steak Sauce: 1. Worcestershire sauce – ¼ cup 2. Soy sauce – 2 tbsp 3. Honey – 1 tbsp 4. Dijon mustard – 1 tsp 5. Butter – 1 tsp Recipe 1. Preheat the oven to 400°F (200°C). Wash the russet potatoes thoroughly, pierce them several times with a fork, and bake for 50–60 minutes until completely tender. Allow them to cool slightly before slicing them lengthwise. 2. Scoop out most of the potato flesh into a mixing bowl, leaving a sturdy shell. Mash the potato flesh with butter, sour cream, heavy cream, garlic powder, salt, and black pepper until creamy. 3. Steam the broccoli florets for 3–4 minutes until bright green and slightly tender. Fold them into the mashed potato mixture with shredded cheddar and mozzarella cheese. 4. Fill the potato shells generously with the broccoli cheese mixture. Return them to the oven for 10–15 minutes until the cheese melts, bubbles, and develops a lightly golden surface. Garnish with fresh parsley. 5. Wash the asparagus and trim off the woody ends. Toss with olive oil, garlic powder, salt, and black pepper. Arrange on a baking tray and roast for 10–12 minutes until tender with lightly caramelized edges. Finish with lemon juice. 6. Pat the ribeye steaks completely dry with paper towels. Season both sides with salt, black pepper, and smoked paprika. Let them rest at room temperature for approximately 20 minutes. 7. Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear for approximately 3–5 minutes per side, adjusting the cooking time according to thickness and desired doneness. 8. Add butter, minced garlic, rosemary, and thyme to the skillet. Spoon the melted garlic herb butter continuously over the steaks. Add Worcestershire sauce and sliced mushrooms, allowing the mushrooms to cook in the flavorful butter until tender and golden. 9. Remove the steaks when they reach the desired internal temperature. Transfer them to a cutting board and rest for 5–10 minutes to retain their juices. 10. In another skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for approximately 30 seconds until fragrant. Add the peeled shrimp and season with paprika, Cajun seasoning, salt, and black pepper. 11. Cook the shrimp for approximately 2–3 minutes per side until pink, opaque, and lightly golden. Add lemon juice and chopped parsley, tossing everything in the garlic butter before removing from the heat. 12. Prepare the creamy dipping sauce by whisking mayonnaise, sour cream, ketchup, hot sauce, garlic powder, smoked paprika, and lemon juice together until smooth. Refrigerate until serving. 13.

Recipe Name Garlic Butter Surf and Turf Steak Platter with Loaded Cheesy Broccoli Potatoes and Roasted Asparagus Ingredients For the Garlic Butter Steaks: 1. Ribeye steaks – 2 large pieces (approximately 700 g total) 2. Olive oil – 2 tbsp 3. Unsalted butter – 3 tbsp 4. Garlic – 4 cloves, minced 5. Fresh rosemary – 2 sprigs 6. Fresh thyme – 2 sprigs 7. Salt – 1 tsp 8. Black pepper – 1 tsp 9. Smoked paprika – ½ tsp 10. Worcestershire sauce – 1 tbsp 11. Mushrooms – ½ cup, sliced For the Garlic Butter Shrimp: 1. Large shrimp – 300 g, peeled and deveined 2. Butter – 2 tbsp 3. Garlic – 3 cloves, minced 4. Olive oil – 1 tbsp 5. Paprika – ½ tsp 6. Cajun seasoning – ½ tsp 7. Lemon juice – 1 tbsp 8. Black pepper – ¼ tsp 9. Salt – ¼ tsp 10. Fresh parsley – 1 tbsp, chopped For the Cheesy Broccoli Potatoes: 1. Large russet potatoes – 2 2. Broccoli florets – 1½ cups 3. Butter – 2 tbsp 4. Sour cream – ¼ cup 5. Heavy cream – ¼ cup 6. Cheddar cheese – 1 cup, shredded 7. Mozzarella cheese – ½ cup, shredded 8. Garlic powder – ½ tsp 9. Black pepper – ¼ tsp 10. Salt – ½ tsp 11. Fresh parsley – 1 tbsp, chopped For the Roasted Asparagus: 1. Fresh asparagus – 300 g 2. Olive oil – 1 tbsp 3. Garlic powder – ½ tsp 4. Salt – ¼ tsp 5. Black pepper – ¼ tsp 6. Lemon juice – 1 tsp For the Creamy Dipping Sauce: 1. Mayonnaise – ½ cup 2. Sour cream – 2 tbsp 3. Ketchup – 1 tbsp 4. Hot sauce – 1 tsp 5. Garlic powder – ½ tsp 6. Smoked paprika – ¼ tsp 7. Lemon juice – 1 tbsp For the Dark Steak Sauce: 1. Worcestershire sauce – ¼ cup 2. Soy sauce – 2 tbsp 3. Honey – 1 tbsp 4. Dijon mustard – 1 tsp 5. Butter – 1 tsp Recipe 1. Preheat the oven to 400°F (200°C). Wash the russet potatoes thoroughly, pierce them several times with a fork, and bake for 50–60 minutes until completely tender. Allow them to cool slightly before slicing them lengthwise. 2. Scoop out most of the potato flesh into a mixing bowl, leaving a sturdy shell. Mash the potato flesh with butter, sour cream, heavy cream, garlic powder, salt, and black pepper until creamy. 3. Steam the broccoli florets for 3–4 minutes until bright green and slightly tender. Fold them into the mashed potato mixture with shredded cheddar and mozzarella cheese. 4. Fill the potato shells generously with the broccoli cheese mixture. Return them to the oven for 10–15 minutes until the cheese melts, bubbles, and develops a lightly golden surface. Garnish with fresh parsley. 5. Wash the asparagus and trim off the woody ends. Toss with olive oil, garlic powder, salt, and black pepper. Arrange on a baking tray and roast for 10–12 minutes until tender with lightly caramelized edges. Finish with lemon juice. 6. Pat the ribeye steaks completely dry with paper towels. Season both sides with salt, black pepper, and smoked paprika. Let them rest at room temperature for approximately 20 minutes. 7. Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear for approximately 3–5 minutes per side, adjusting the cooking time according to thickness and desired doneness. 8. Add butter, minced garlic, rosemary, and thyme to the skillet. Spoon the melted garlic herb butter continuously over the steaks. Add Worcestershire sauce and sliced mushrooms, allowing the mushrooms to cook in the flavorful butter until tender and golden. 9. Remove the steaks when they reach the desired internal temperature. Transfer them to a cutting board and rest for 5–10 minutes to retain their juices. 10. In another skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for approximately 30 seconds until fragrant. Add the peeled shrimp and season with paprika, Cajun seasoning, salt, and black pepper. 11. Cook the shrimp for approximately 2–3 minutes per side until pink, opaque, and lightly golden. Add lemon juice and chopped parsley, tossing everything in the garlic butter before removing from the heat. 12. Prepare the creamy dipping sauce by whisking mayonnaise, sour cream, ketchup, hot sauce, garlic powder, smoked paprika, and lemon juice together until smooth. Refrigerate until serving. 13.

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