@japonlatino_: El robot del RX-93ff ν #Gundam, ubicada en el Centro Comercial LaLaport Fukuoka. #Japón #Gundam #parati

Japón Latino
Japón Latino
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Region: JP
Saturday 26 September 2026 05:08:18 GMT
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cheotoo
José Soto :
no pues ya lo habían desmontado?
2026-09-26 18:13:45
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charlietaka75
CHINO🫵🏻CHARLIE🇵🇪 :
Que yo sepa hay uno en Odaiba, Tokyo..!
2026-09-29 12:13:51
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Cabbage: Cut out the core and place in boiling salted water. Remove the leaves as they soften. Keep 6 large leaves and extras for patching. Return them to the water and boil until tender; the thick part should be easy to pierce. Trim the thick stems so the leaves fold easily. Filling: Cook the onions in oil and butter until soft. Add garlic and thyme; cook for 30-40 seconds, then cool. Combine the beef, rice, egg, Worcestershire sauce, both paprikas, pepper, salt, onion mixture, and parsley leaves. Mix just until it holds together Shape: Mix both cheeses. Line a small bowl, about 1 1/2 cups / 370 ml, with a cabbage leaf. Add filling, cheese, then more filling. Press firmly, fold the leaf over, and flip out the dome. Place seam side down in a greased dish. Repeat to make 6. Patch tears with extra cabbage. Tomato sauce: Mix the tomato paste, parsley stems, oil, garlic powder, sugar, salt, pepper, and broth until smooth. Taste and adjust; it should be balanced, not too sour. Pour over and around the domes. White sauce: Make it first if you like, so the flavors can blend. Mix the sour cream, garlic, vinegar or lemon juice, mayonnaise, salt, and pepper. Thin with milk or half-and-half until creamy. Cover and chill. It can be made up to 24 hours ahead Bake: Cover tightly with damp parchment or foil. Bake at 375°F / 190°C for 45-50 minutes. Uncover, spoon sauce over each dome, and bake for 10-15 minutes more. Broil briefly if needed. Rest and serve: Rest for 10-15 minutes. Serve with both sauces and parsley  #recipes #cooking #breakfast #dinner #rezepte
Cabbage: Cut out the core and place in boiling salted water. Remove the leaves as they soften. Keep 6 large leaves and extras for patching. Return them to the water and boil until tender; the thick part should be easy to pierce. Trim the thick stems so the leaves fold easily. Filling: Cook the onions in oil and butter until soft. Add garlic and thyme; cook for 30-40 seconds, then cool. Combine the beef, rice, egg, Worcestershire sauce, both paprikas, pepper, salt, onion mixture, and parsley leaves. Mix just until it holds together Shape: Mix both cheeses. Line a small bowl, about 1 1/2 cups / 370 ml, with a cabbage leaf. Add filling, cheese, then more filling. Press firmly, fold the leaf over, and flip out the dome. Place seam side down in a greased dish. Repeat to make 6. Patch tears with extra cabbage. Tomato sauce: Mix the tomato paste, parsley stems, oil, garlic powder, sugar, salt, pepper, and broth until smooth. Taste and adjust; it should be balanced, not too sour. Pour over and around the domes. White sauce: Make it first if you like, so the flavors can blend. Mix the sour cream, garlic, vinegar or lemon juice, mayonnaise, salt, and pepper. Thin with milk or half-and-half until creamy. Cover and chill. It can be made up to 24 hours ahead Bake: Cover tightly with damp parchment or foil. Bake at 375°F / 190°C for 45-50 minutes. Uncover, spoon sauce over each dome, and bake for 10-15 minutes more. Broil briefly if needed. Rest and serve: Rest for 10-15 minutes. Serve with both sauces and parsley #recipes #cooking #breakfast #dinner #rezepte

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