@mlodziantv: Prosiak 🐷 #johndeere

Krystian Łęcicki

Open In TikTok:

Region: PL

Tuesday 22 September 2026 19:40:12 GMT

10033

1762

15

171

Music

Download

No Watermark .mp4 (1.24MB) No Watermark(HD) .mp4 (1.19MB) Watermark .mp4 (0MB) Music .mp3

Comments

P&G AGRO Detailing :

Aleeee byczek 🔥

2026-09-23 06:41:29

1

keczix0 :

Ale ugotował skurwensyn 😈😍

2026-09-22 19:42:08

2

Gutek550 :

Potfur 💪

2026-09-22 19:42:37

2

Zintas_96 :

A gdzie Claas? 😅

2026-09-23 00:40:35

1

Janczi770 :

Takim sprzętem można zabić 🫢🫣🫪

2026-09-23 04:31:35

1

Robson :

🥰

2026-09-23 22:14:02

1

wiktoriatuszewska👩🏼‍🌾🚜 :

2026-09-23 15:34:49

1

Mateusz Edyk :

Chłop rozjebal tik toka

2026-09-23 17:01:59

1

Bartek 👑 96 🦥👑 :

Nie no Klasa byczku ❤️💚

2026-09-23 02:36:21

0

Bolek :

2026-09-25 09:45:30

0

Agrotechnik Koła Rolnicze 🚜 :

😎🔥

2026-09-22 21:28:28

1

cwaniaczek44 :

👍👍👍👍

2026-09-22 22:20:13

1

AgroPappi :

🐐

2026-09-23 05:48:36

1

To see more videos from user @mlodziantv, please go to the Tikwm homepage.

Other Videos

#asmr #foryoupage #foryou #jahangirkhan #gremasmr

#asmr #foryoupage #foryou #jahangirkhan #gremasmr

#viraltiktok #f

#viraltiktok #f

Filmkan❤️🔥 #venkymama #foryoupage

Filmkan❤️🔥 #venkymama #foryoupage

Another week another pasta I keep my pasta ai funghi proper simple and I use a lot of mushrooms. Ingredients (1 servings) Pasta of choice - 100g Mixed mushrooms (I like wild mushrooms & button/baby chestnut) - 300g Dried porcini mushrooms - 20g Garlic (thinly sliced) - 2 cloves Dry white wine - 50ml Parsley - 10g Butter (cubed into 3 or 4) - 20g Parmesan (finely grated) - 10g to 20g Pantry Olive oil Salt Black pepper Method In a jug add the porcini and cover with boiling water, allow to steep for 10 minutes before you begin. This is your mushroom stock. Prep your mushrooms by washing then breaking them down a bit - half or quarter chestnuts, rip up the wild ones into smaller pieces while keeping some larger ones. Heat a frying pan on medium, add enough olive oil to coat the bottom, then add the garlic and cook for a minute while stirring. Add the mushrooms and season with salt. Cook out the mushrooms for 5 minutes, keeping them moving. At first they will release a lot of water, keep cooking until that is almost gone. Prepare your pasta as per packet instructions with salty boiling water, cook slightly under al-dente as we will finish the pasta in the pan with the sauce. Return your attention to the mushrooms, increase heat to medium-high to create a fond and brown the mushrooms. Alternate between stirring and letting them sit every 20 to 30 seconds. Don’t allow to burn. Once you have a good fond on the pan and browning on your mushrooms add the wine, stir and reduce until scraping a wooden spoon leaves a clean trail in the pan. Repeat this process with the mushroom stock. If you want to include the porcini pieces in the pasta that’s fine, I just don’t love their texture so I don’t bother. Once the pasta is just under al-dente, add to the pan and combine with the mushrooms. Add a little pasta water if dry, but you want a fairly tight sauce for this. Add the butter and stir/toss to incorporate, then add the parsley and repeat. Crack in some black pepper. Taste for seasonings and adjust. Plate up the pasta, top with more parsley and some parmesan. Enjoy immediately! #pastaoftheweek #pastaaifunghi #CookingTips

Another week another pasta I keep my pasta ai funghi proper simple and I use a lot of mushrooms. Ingredients (1 servings) Pasta of choice - 100g Mixed mushrooms (I like wild mushrooms & button/baby chestnut) - 300g Dried porcini mushrooms - 20g Garlic (thinly sliced) - 2 cloves Dry white wine - 50ml Parsley - 10g Butter (cubed into 3 or 4) - 20g Parmesan (finely grated) - 10g to 20g Pantry Olive oil Salt Black pepper Method In a jug add the porcini and cover with boiling water, allow to steep for 10 minutes before you begin. This is your mushroom stock. Prep your mushrooms by washing then breaking them down a bit - half or quarter chestnuts, rip up the wild ones into smaller pieces while keeping some larger ones. Heat a frying pan on medium, add enough olive oil to coat the bottom, then add the garlic and cook for a minute while stirring. Add the mushrooms and season with salt. Cook out the mushrooms for 5 minutes, keeping them moving. At first they will release a lot of water, keep cooking until that is almost gone. Prepare your pasta as per packet instructions with salty boiling water, cook slightly under al-dente as we will finish the pasta in the pan with the sauce. Return your attention to the mushrooms, increase heat to medium-high to create a fond and brown the mushrooms. Alternate between stirring and letting them sit every 20 to 30 seconds. Don’t allow to burn. Once you have a good fond on the pan and browning on your mushrooms add the wine, stir and reduce until scraping a wooden spoon leaves a clean trail in the pan. Repeat this process with the mushroom stock. If you want to include the porcini pieces in the pasta that’s fine, I just don’t love their texture so I don’t bother. Once the pasta is just under al-dente, add to the pan and combine with the mushrooms. Add a little pasta water if dry, but you want a fairly tight sauce for this. Add the butter and stir/toss to incorporate, then add the parsley and repeat. Crack in some black pepper. Taste for seasonings and adjust. Plate up the pasta, top with more parsley and some parmesan. Enjoy immediately! #pastaoftheweek #pastaaifunghi #CookingTips

Anime >.< @carmellacutss #golfgirl #golf #fyp #viral #dance

Anime >.< @carmellacutss #golfgirl #golf #fyp #viral #dance

Pupuk organik pelabat buah-buahan ‎#pupuk #pupukpelebatbuah #pelebatbuah #pupukorganik #fertani

Pupuk organik pelabat buah-buahan ‎#pupuk #pupukpelebatbuah #pelebatbuah #pupukorganik #fertani

About

Robot
API

Legal

Privacy Policy