@mikeroland01: 🏡✨ BEAUTIFUL 4-BEDROOM HOME FOR RENT IN TOLLESON, AZ! ✨🏡 Looking for a spacious home at an affordable monthly rent? This 4-bedroom, 2.5-bathroom home offers approximately 1,995 sq. ft. of living space and plenty of room to make yourself comfortable! 🏠💫 📍 Address: 10002 W Crown King Road, Tolleson, AZ 85353 🛏️ 4 Bedrooms 🛁 2.5 Bathrooms 📐 1,995 Sq. Ft. 💰 Monthly Rent: $1,100 🔑 Security Deposit: $900 This home offers a great amount of space for families, roommates, or anyone looking for extra bedrooms and comfortable living areas. Enjoy having room for bedrooms, guests, a home office, storage, and everyday living. 🌵✨ If you’ve been searching for a rental in the Tolleson area, this could be the opportunity you’ve been waiting for! 📲🏡 Don’t wait too long—homes with attractive pricing can receive a lot of interest. 💬 Interested? Send a message for more information and to ask about the rental process, availability, and showing options. ⚠️ Rental availability and terms should be confirmed before submitting any application or payment. #TollesonAZ #ArizonaRentals #PhoenixAZ #PhoenixRentals #AZRentals

Mike Roland
Mike Roland
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Friday 25 September 2026 08:51:49 GMT
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FLUFFY SEMOLINA BREAD WITH CHICKEN   #food #recipe #cheese #spread #bread #semolina #chicken #tasty #fy #fyp #foryoupage RECIPE DOUGH 300 ml milk 7 g instant yeast (1 tablespoon, dry) 10 g honey 150 g fine semolina 350 g flour (all-purpose) 25 g unsalted butter 8 g salt (1 ⅓ teaspoon) FILLING 60 g unsalted butter COATING fine semolina CHICKEN MIXTURE 25 ml olive oil 500 g chicken thighs 3 g onion powder (1 teaspoon) 2 g cayenne powder (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 1 g dried chives 4 g salt (⅔ teaspoon) 20 g ketjap manis (sweet soy sauce) 45 g cheese spread Place the lukewarm milk, yeast, and honey in a deep bowl. Mix well and let it rest for 5 minutes. Add the semolina, flour, butter, and salt. Knead for 10–12 minutes until smooth and elastic. Let the dough rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 10 equal pieces. Shape them into balls. Roll out one ball into a round sheet about 3–4 mm thick. Spread with 6 g butter and fold both sides toward the center. Then fold left and right sides inward to create a square. Roll the square into a rectangle. Fold the top down and roll it up tightly. Pinch the seam to seal. Roll out again into a rectangle. Dip one side of the dough into semolina. Place the pieces of dough on a baking sheet lined with parchment paper. Make a slit in the middle with a sharp knife. Cover and let it proof a second time. This usually takes half an hour, but it can take longer. Bake the bread in a preheated oven at 225 °C (440°F) for 8–12 minutes until golden brown. Keep an eye on the baking time. Heat the olive oil and cook the chicken thighs with onion powder, cayenne powder, garlic powder, chives, and salt for 5–6 minutes. Add the ketjap manis and cheese spread, and cook briefly until creamy. Fill the bread with the chicken mixture and serve, optionally with fresh vegetables and sauce of your choice.
FLUFFY SEMOLINA BREAD WITH CHICKEN #food #recipe #cheese #spread #bread #semolina #chicken #tasty #fy #fyp #foryoupage RECIPE DOUGH 300 ml milk 7 g instant yeast (1 tablespoon, dry) 10 g honey 150 g fine semolina 350 g flour (all-purpose) 25 g unsalted butter 8 g salt (1 ⅓ teaspoon) FILLING 60 g unsalted butter COATING fine semolina CHICKEN MIXTURE 25 ml olive oil 500 g chicken thighs 3 g onion powder (1 teaspoon) 2 g cayenne powder (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 1 g dried chives 4 g salt (⅔ teaspoon) 20 g ketjap manis (sweet soy sauce) 45 g cheese spread Place the lukewarm milk, yeast, and honey in a deep bowl. Mix well and let it rest for 5 minutes. Add the semolina, flour, butter, and salt. Knead for 10–12 minutes until smooth and elastic. Let the dough rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 10 equal pieces. Shape them into balls. Roll out one ball into a round sheet about 3–4 mm thick. Spread with 6 g butter and fold both sides toward the center. Then fold left and right sides inward to create a square. Roll the square into a rectangle. Fold the top down and roll it up tightly. Pinch the seam to seal. Roll out again into a rectangle. Dip one side of the dough into semolina. Place the pieces of dough on a baking sheet lined with parchment paper. Make a slit in the middle with a sharp knife. Cover and let it proof a second time. This usually takes half an hour, but it can take longer. Bake the bread in a preheated oven at 225 °C (440°F) for 8–12 minutes until golden brown. Keep an eye on the baking time. Heat the olive oil and cook the chicken thighs with onion powder, cayenne powder, garlic powder, chives, and salt for 5–6 minutes. Add the ketjap manis and cheese spread, and cook briefly until creamy. Fill the bread with the chicken mixture and serve, optionally with fresh vegetables and sauce of your choice.

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