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𝖲𝖺𝗐𝗒𝖾𝗋🐆📣
𝖲𝖺𝗐𝗒𝖾𝗋🐆📣
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Saturday 19 September 2026 20:26:45 GMT
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@🦋ITZ_JXT_AKUARH🦋 @✮ 🎀 𝐸𝒻𝓎𝒶 🎀 ✮ @ℙ𝕒𝕓𝕝𝕠 𝕏𝕔𝕠𝕓𝕒 @🇪🇸TOᑭ ᗷOY ᒍᑌᑎᗩIᗪ💥 @//Faiza❤️‍🩹For ❤️A🌺Reason 💕 @⋆🎀𝒫𝓇𝑒𝓉𝓉𝓎 𝒜𝒹𝓌💞𝒶🎀⋆ @🎀 FÕRËVËR ÅNTÏBÅ🎀 @꧁༒☬𝐵𝒶𝒹𝒹𝑒𝓈𝓉 𝓏𝑒𝑒𝓎𝒶☬꧂
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El Segundo Grito de Independencia de Claudia y la importancia de nombrar a las Mujeres Idependentistas. #mexico #politica #claudiasheinbaum #morena #independencia
El Segundo Grito de Independencia de Claudia y la importancia de nombrar a las Mujeres Idependentistas. #mexico #politica #claudiasheinbaum #morena #independencia
Looking through my recipe notes for a cozy weekend supper, I thought of my mother, Nancy Marie Gibson. I decided to bake this bubbling savory pot pie, and the rich, buttery aroma filled the kitchen, bringing back the happiest memories of family dinners by the hearth. Get your cook on with NancyG! This comforting homemade pie features earthy sliced mushrooms and tender leeks simmered in a velvety cream sauce, all beneath layers of golden, flaky puff pastry. It delivers an intensely savory, creamy, and mouthwatering flavor experience in every single bite. Written by NancyG, The Recipe Collector Recipe Basics: Yield: 6 servings Measurements: USA standard (rounded up) Ingredients: * 4 cups cremini mushrooms, sliced * 2 cups leeks, sliced * 1/4 cup butter * 3 tablespoons all-purpose flour * 2 cups vegetable broth * 1 cup heavy cream * 1 teaspoon salt * 1 teaspoon black pepper * 1 teaspoon fresh thyme, chopped * 2 sheets puff pastry, thawed Instructions: 1. Melt the butter in a large skillet over medium heat. Add the sliced cremini mushrooms and leeks, and sauté for 8 to 10 minutes until tender and golden brown. 2. Sprinkle the all-purpose flour over the mushroom mixture and stir continuously for 1 minute. 3. Gradually pour in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer until the sauce thickens into a rich cream. 4. Stir in the salt, black pepper, and chopped fresh thyme. Then, transfer the creamy mushroom and leek filling into a baking dish. 5. Cover the filling with the thawed puff pastry sheets, pressing the edges to seal and cutting small slits in the top for steam to escape. 6. Bake in a preheated oven at 400°F for 25 to 30 minutes until the pastry crust is puffed up and golden brown. 7. Let cool slightly before serving warm. Chef’s Notes by NancyG: For an extra layer of savory depth, you can add a splash of white wine when sautéing the mushrooms or stir in shredded cooked chicken. You can easily substitute button or portobello mushrooms for the cremini mushrooms if you prefer a different earthy flavor profile. Nutritional Facts (Per Serving): Calories: 420 Fat: 28 g Protein: 7 g Carbs: 36 g #TheRecipeCollector #NancyGCookOn #MushroomPotPie #ComfortFood #HomemadePie
Looking through my recipe notes for a cozy weekend supper, I thought of my mother, Nancy Marie Gibson. I decided to bake this bubbling savory pot pie, and the rich, buttery aroma filled the kitchen, bringing back the happiest memories of family dinners by the hearth. Get your cook on with NancyG! This comforting homemade pie features earthy sliced mushrooms and tender leeks simmered in a velvety cream sauce, all beneath layers of golden, flaky puff pastry. It delivers an intensely savory, creamy, and mouthwatering flavor experience in every single bite. Written by NancyG, The Recipe Collector Recipe Basics: Yield: 6 servings Measurements: USA standard (rounded up) Ingredients: * 4 cups cremini mushrooms, sliced * 2 cups leeks, sliced * 1/4 cup butter * 3 tablespoons all-purpose flour * 2 cups vegetable broth * 1 cup heavy cream * 1 teaspoon salt * 1 teaspoon black pepper * 1 teaspoon fresh thyme, chopped * 2 sheets puff pastry, thawed Instructions: 1. Melt the butter in a large skillet over medium heat. Add the sliced cremini mushrooms and leeks, and sauté for 8 to 10 minutes until tender and golden brown. 2. Sprinkle the all-purpose flour over the mushroom mixture and stir continuously for 1 minute. 3. Gradually pour in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer until the sauce thickens into a rich cream. 4. Stir in the salt, black pepper, and chopped fresh thyme. Then, transfer the creamy mushroom and leek filling into a baking dish. 5. Cover the filling with the thawed puff pastry sheets, pressing the edges to seal and cutting small slits in the top for steam to escape. 6. Bake in a preheated oven at 400°F for 25 to 30 minutes until the pastry crust is puffed up and golden brown. 7. Let cool slightly before serving warm. Chef’s Notes by NancyG: For an extra layer of savory depth, you can add a splash of white wine when sautéing the mushrooms or stir in shredded cooked chicken. You can easily substitute button or portobello mushrooms for the cremini mushrooms if you prefer a different earthy flavor profile. Nutritional Facts (Per Serving): Calories: 420 Fat: 28 g Protein: 7 g Carbs: 36 g #TheRecipeCollector #NancyGCookOn #MushroomPotPie #ComfortFood #HomemadePie
#doraemon #fullepisode #pleaseunfreezemyaccount😭🙏😭🙏😭🙏🥀🥀 #growmyaccount
#doraemon #fullepisode #pleaseunfreezemyaccount😭🙏😭🙏😭🙏🥀🥀 #growmyaccount
Ser empresario y apoyar un proyecto que busca reducir la desigualdad no es una contradicción. Al contrario: ningún negocio puede prosperar de verdad en un país sin seguridad, oportunidades, mercado interno y futuro para sus jóvenes. Por eso esta conversación también es sobre soberanía y sobre el México que queremos construir. ¿Tú cómo lo ves? Este esta bien?#mtv
Ser empresario y apoyar un proyecto que busca reducir la desigualdad no es una contradicción. Al contrario: ningún negocio puede prosperar de verdad en un país sin seguridad, oportunidades, mercado interno y futuro para sus jóvenes. Por eso esta conversación también es sobre soberanía y sobre el México que queremos construir. ¿Tú cómo lo ves? Este esta bien?#mtv

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