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@deutsch.farsi3: #viralvideotiktok #deutschlernen🇩🇪 #ایرانی_مقیم_آلمان #آلمانی_به_فارسی #viralvideos

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Thursday 10 September 2026 05:36:20 GMT
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leila_ari7
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2026-09-10 08:12:59
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in fiecare tablou este o mică flacără, o mică parte din mine, o energie care parcă vine de sus , curge prin mine și cu ajutorul culorilor se așterne pe pânză.#artlovers🎨 #artcollector🎨🖼️ #Portet #Rezumat2025
in fiecare tablou este o mică flacără, o mică parte din mine, o energie care parcă vine de sus , curge prin mine și cu ajutorul culorilor se așterne pe pânză.#artlovers🎨 #artcollector🎨🖼️ #Portet #Rezumat2025


Xinhh lắm luôn ạ ~~ #mahongkem #mahong #blush #judydoll
Xinhh lắm luôn ạ ~~ #mahongkem #mahong #blush #judydoll
เอาสร้อยข้ิือมือ 2 สลึงมาให้ ทุกลาย!! พากย์จนเจ็บคอไปเลย 🫠🫠 #สร้อยข้อมือ #สร้อยข้อมือ2สลึง #สร้อยข้อมือทอง #ห้างทองไทรโยค #ห้างทองกาญจนบุรี
เอาสร้อยข้ิือมือ 2 สลึงมาให้ ทุกลาย!! พากย์จนเจ็บคอไปเลย 🫠🫠 #สร้อยข้อมือ #สร้อยข้อมือ2สลึง #สร้อยข้อมือทอง #ห้างทองไทรโยค #ห้างทองกาญจนบุรี
Hello, comfort food creators and backyard barbecue lovers! NancyG here from The Recipe Collector. Today, I'm sharing an unforgettably indulgent, cheesy, and smoky meat-topped culinary masterpiece: these gorgeous Smoked Brisket Mac and Cheese Bowls! Just look at that photo—a fork lifting a caramelized, bark-kissed brisket burnt end high above a steaming bed of ultra-creamy, cheesy macaroni garnished with fresh green onion slices. This recipe is scaled to serve 4 to 6 people for a wonderfully satisfying family supper or weekend cookout, hitting every single note of savory, creamy, and magnificent perfection! Recipe Details: Servings: 4 to 6 people Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour Full Ingredient List: * 1 lb elbow macaroni * 0.5 cup unsalted butter * 0.5 cup all-purpose flour * 4 cups whole milk * 4 cups sharp cheddar cheese (shredded) * 2 cups gouda cheese (shredded) * 1 tsp salt * 0.5 tsp black pepper * 2 lbs cooked brisket burnt ends (cubed and warmed) * 0.5 cup sliced green onions (for garnish) Detailed Instructions: 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside. 2. Make the Roux: In a large saucepan or Dutch oven over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook constantly for 2 minutes until smooth and bubbly. 3. Build the Cheese Sauce: Gradually pour in the whole milk while whisking vigorously to prevent lumps. Simmer for 5 minutes until thickened, then remove from heat and stir in the shredded sharp cheddar and gouda cheeses until completely melted and velvety. Season with salt and black pepper. 4. Combine Macaroni: Fold the cooked elbow macaroni directly into the rich cheese sauce until every noodle is thoroughly coated. 5. Assemble and Serve: Spoon the creamy mac and cheese into serving bowls. Top generously with warm, sticky smoked brisket burnt ends, garnish with sliced green onions, and serve immediately! Chef's Notes by NancyG: * Cheese Blend: Combining sharp cheddar with gouda adds both a classic cheddar tang and an incredible, stretchy meltiness to your sauce. * Warm Brisket: Ensuring your cubed brisket burnt ends are hot before layering them over the warm mac and cheese creates the ultimate temperature contrast. * Pasta Timing: Cook the macaroni strictly to al dente so it holds its structure and doesn't get mushy when folded into the heavy cheese sauce. Nutritional Facts (Per Serving): Calories: 850 kcal Total Fat: 48 g Saturated Fat: 26 g Cholesterol: 165 mg Sodium: 1120 mg Total Carbohydrates: 58 g Dietary Fiber: 3 g Sugars: 9 g Protein: 44 g #TheRecipeCollector #NancyGCookOn #MacAndCheese #BrisketBowls #SmokedBBQ
Hello, comfort food creators and backyard barbecue lovers! NancyG here from The Recipe Collector. Today, I'm sharing an unforgettably indulgent, cheesy, and smoky meat-topped culinary masterpiece: these gorgeous Smoked Brisket Mac and Cheese Bowls! Just look at that photo—a fork lifting a caramelized, bark-kissed brisket burnt end high above a steaming bed of ultra-creamy, cheesy macaroni garnished with fresh green onion slices. This recipe is scaled to serve 4 to 6 people for a wonderfully satisfying family supper or weekend cookout, hitting every single note of savory, creamy, and magnificent perfection! Recipe Details: Servings: 4 to 6 people Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour Full Ingredient List: * 1 lb elbow macaroni * 0.5 cup unsalted butter * 0.5 cup all-purpose flour * 4 cups whole milk * 4 cups sharp cheddar cheese (shredded) * 2 cups gouda cheese (shredded) * 1 tsp salt * 0.5 tsp black pepper * 2 lbs cooked brisket burnt ends (cubed and warmed) * 0.5 cup sliced green onions (for garnish) Detailed Instructions: 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside. 2. Make the Roux: In a large saucepan or Dutch oven over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook constantly for 2 minutes until smooth and bubbly. 3. Build the Cheese Sauce: Gradually pour in the whole milk while whisking vigorously to prevent lumps. Simmer for 5 minutes until thickened, then remove from heat and stir in the shredded sharp cheddar and gouda cheeses until completely melted and velvety. Season with salt and black pepper. 4. Combine Macaroni: Fold the cooked elbow macaroni directly into the rich cheese sauce until every noodle is thoroughly coated. 5. Assemble and Serve: Spoon the creamy mac and cheese into serving bowls. Top generously with warm, sticky smoked brisket burnt ends, garnish with sliced green onions, and serve immediately! Chef's Notes by NancyG: * Cheese Blend: Combining sharp cheddar with gouda adds both a classic cheddar tang and an incredible, stretchy meltiness to your sauce. * Warm Brisket: Ensuring your cubed brisket burnt ends are hot before layering them over the warm mac and cheese creates the ultimate temperature contrast. * Pasta Timing: Cook the macaroni strictly to al dente so it holds its structure and doesn't get mushy when folded into the heavy cheese sauce. Nutritional Facts (Per Serving): Calories: 850 kcal Total Fat: 48 g Saturated Fat: 26 g Cholesterol: 165 mg Sodium: 1120 mg Total Carbohydrates: 58 g Dietary Fiber: 3 g Sugars: 9 g Protein: 44 g #TheRecipeCollector #NancyGCookOn #MacAndCheese #BrisketBowls #SmokedBBQ
انا #foryou #fyp #الشعب_الصيني_ماله_حل😂😂🙋🏻‍♂️ #call_center
انا #foryou #fyp #الشعب_الصيني_ماله_حل😂😂🙋🏻‍♂️ #call_center

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