@nagoya_honoka:

名古屋駅からすぐ！回春館💕ほのか

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Region: JP

Wednesday 16 September 2026 01:08:12 GMT

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𝑺𝒐 :

これでしたら白くて濃いの出た

2026-09-18 06:23:43

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カ～ズ :

🥰🥰🥰

2026-09-16 21:29:50

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Marinate chicken pieces in buttermilk, salt, paprika, and garlic powder for two hours. Coat with seasoned flour and cornstarch, pressing firmly for a craggy crust. Fry at 175°C until golden and the center reaches 74°C. Drain on a rack. Arrange with French fries, coleslaw, corn, pickles, and biscuits. Serve hot with ranch dressing and honey mustard.

Marinate chicken pieces in buttermilk, salt, paprika, and garlic powder for two hours. Coat with seasoned flour and cornstarch, pressing firmly for a craggy crust. Fry at 175°C until golden and the center reaches 74°C. Drain on a rack. Arrange with French fries, coleslaw, corn, pickles, and biscuits. Serve hot with ranch dressing and honey mustard.

Em Cushion Đen YSL chân ái mỗi khi ra đường của Quỳnh, nguyện cưới ẻm hết đời này mới thôi 😘💃🏻 #YSLMakeup #YSLFragrance #HOPTACCUNGYSL

Em Cushion Đen YSL chân ái mỗi khi ra đường của Quỳnh, nguyện cưới ẻm hết đời này mới thôi 😘💃🏻 #YSLMakeup #YSLFragrance #HOPTACCUNGYSL

#yankeesbaseball #baseball #MLB #yankees #yankeesnation

#yankeesbaseball #baseball #MLB #yankees #yankeesnation

برنامج قوة الحب الحلقة 22 الجزء الثالث 3/4

برنامج قوة الحب الحلقة 22 الجزء الثالث 3/4

$Ingredients - 1 lb (450 g) dried butter beans, rinsed and sorted - 1–1½ lb smoked turkey legs, wings, or necks - 1 medium onion, chopped - 3 cloves garlic, minced - 1 celery stalk, chopped (optional) - 6–8 cups chicken broth or water - 1 tsp smoked paprika - ½ tsp black pepper - ½ tsp onion powder - 1 bay leaf - Salt, to taste - 1 tbsp olive oil (optional) - ½ tsp red pepper flakes (optional) Instructions 1\. Prepare the beans Rinse and sort the dried butter beans. If you have time, soak them overnight, then drain. Soaking is optional but can shorten cooking time. 2\. Build the smoky broth Place the smoked turkey, onion, garlic, celery, paprika, black pepper, onion powder, and bay leaf in a large pot. Add the broth or water and bring to a gentle boil. 3\. Simmer until tender Add the butter beans. Reduce the heat, cover partially, and simmer for about 1½–2 hours, stirring occasionally, until the beans are tender. Add more hot water if needed. 4\. Finish and serve Remove the turkey, discard the bones and skin as desired, and shred the meat. Return the meat to the pot. Remove the bay leaf, taste, and add salt only as needed. Simmer uncovered for another 5–10 minutes to thicken the broth. Tips for the best flavor - Go easy on salt: smoked turkey and broth can already be salty. - For thicker beans: mash a small scoop of cooked beans against the side of the pot and stir them back in. - For extra flavor: add a pinch of cayenne or a splash of apple cider vinegar just before serving. - For frozen butter beans: use about 2 lb and reduce the cooking time; add them to the simmering turkey broth and cook until tender. Make-ahead and storage - Refrigerator: Store in an airtight container for 3–4 days. - Freezer: Freeze in portions for up to 3 months for best quality. - Reheating: Warm gently on the stove, adding a little broth or water if the beans have thickened. Serve hot with warm cornbread, white rice, or sautéed greens for a hearty homemade meal. #butterbean #comfortfood$
Ingredients - 1 lb (450 g) dried butter beans, rinsed and sorted - 1–1½ lb smoked turkey legs, wings, or necks - 1 medium onion, chopped - 3 cloves garlic, minced - 1 celery stalk, chopped (optional) - 6–8 cups chicken broth or water - 1 tsp smoked paprika - ½ tsp black pepper - ½ tsp onion powder - 1 bay leaf - Salt, to taste - 1 tbsp olive oil (optional) - ½ tsp red pepper flakes (optional) Instructions 1\. Prepare the beans Rinse and sort the dried butter beans. If you have time, soak them overnight, then drain. Soaking is optional but can shorten cooking time. 2\. Build the smoky broth Place the smoked turkey, onion, garlic, celery, paprika, black pepper, onion powder, and bay leaf in a large pot. Add the broth or water and bring to a gentle boil. 3\. Simmer until tender Add the butter beans. Reduce the heat, cover partially, and simmer for about 1½–2 hours, stirring occasionally, until the beans are tender. Add more hot water if needed. 4\. Finish and serve Remove the turkey, discard the bones and skin as desired, and shred the meat. Return the meat to the pot. Remove the bay leaf, taste, and add salt only as needed. Simmer uncovered for another 5–10 minutes to thicken the broth. Tips for the best flavor - Go easy on salt: smoked turkey and broth can already be salty. - For thicker beans: mash a small scoop of cooked beans against the side of the pot and stir them back in. - For extra flavor: add a pinch of cayenne or a splash of apple cider vinegar just before serving. - For frozen butter beans: use about 2 lb and reduce the cooking time; add them to the simmering turkey broth and cook until tender. Make-ahead and storage - Refrigerator: Store in an airtight container for 3–4 days. - Freezer: Freeze in portions for up to 3 months for best quality. - Reheating: Warm gently on the stove, adding a little broth or water if the beans have thickened. Serve hot with warm cornbread, white rice, or sautéed greens for a hearty homemade meal. #butterbean #comfortfood

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