@_yun.3: ai chưa trải nghiệm em này thử chắc tiếc suốt đời lun í 🥺 #VAbeauty #cushionVAbeauty #cushion #xuhuong #fyp

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Tuesday 29 September 2026 04:05:07 GMT
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thuhonggg96
Pinky 🌸🎀 :
Bà ưi bà test thử phấn phủ sea makeup xem nó có bị flashback khum
2026-09-29 09:01:09
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mchanie_
Lấy cho ly Matcha :
Nhỏ V&A này hot rần rần bữa h, ai xài cũng khen dữ ta
2026-09-29 06:07:11
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dorisnehih_
doris là mặt trời nhỏ ☀️ :
mê mê
2026-09-29 09:22:59
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_unboxiu_0
🎀 𝒯𝒽𝓊ý 𝓇𝑒𝓋𝒾𝑒w 🎀 :
chất lượng lắm
2026-09-29 16:19:02
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myythomngon
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Mê quá
2026-09-29 11:26:00
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anhbene1509
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Xịn luôn
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ngocyenmet55
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xinhh vá
2026-09-29 05:17:11
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ca_unbox07
⋆𐙚˚࿔ cá 🐟 ༘⋆. :
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2026-09-29 05:07:08
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FILLED POTATOES WITH CREAMY CHICKEN #potatoes #chicken #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage POTATO MIXTURE 1200 g potatoes (5 potatoes) olive oil    30 g unsalted butter 450 g chicken 4 g onion powder (1⅓ teaspoon) 4 g garlic powder (1⅓ teaspoon) 3 g ras el kouzina (1 teaspoon) 1.5 g black pepper (½ teaspoon) 1.5 g Italian seasoning (½ teaspoon) 1 chicken stock cube 125 g yellow onion (1 yellow onion) 250 ml milk 150 ml whipping cream    25 ml water 7 g cornstarch 75 g Parmesan cheese salt (to taste)    40 g unsalted butter 3 g salt    EXTRA grated cheese    Thoroughly wash the large potatoes. Brush each potato with olive oil. Cover the potatoes with parchment paper and wrap them with aluminum foil. Place them on a baking sheet.    Bake the potatoes in a preheated oven at 200 ℃ for 50 minutes or until they are soft.    Carefully remove the potatoes from the oven and unwrap the aluminium foil and parchment paper. Cut each potato in half lengthwise. Scoop out the potato filling with a spoon while keeping the skin intact. Repeat these steps for the remaining potatoes.    Heat the butter in a skillet over medium-high heat. Add the chicken pieces, onion powder, garlic powder, ras el kouzina, black pepper, and Italian seasoning. Crumble the chicken stock cube over the chicken and mix well. Cook for 3-4 minutes. Add the diced yellow onion and cook for an additional 3 minutes.    In a bowl, mix the cornstarch with water. Stir well.    Add the milk and whipping cream to the chicken. Cook for 4-5 minutes. Add the cornstarch mixture and Parmesan cheese to the chicken mixture. Season with salt. Cook until the cheese is completely melted.    Place the potato filling in a deep bowl. Add the butter and salt. Mash/stir everything together. Add half of the chicken mixture and mix well to combine.    Fill the potato skins with the potato-chicken mixture. Spoon some of the chicken mixture on top, followed by grated cheese.    Place the filled chicken potatoes in a preheated oven at 220 ℃. Bake for 10-15 minutes, or until the cheese is golden brown.
FILLED POTATOES WITH CREAMY CHICKEN #potatoes #chicken #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage POTATO MIXTURE 1200 g potatoes (5 potatoes) olive oil 30 g unsalted butter 450 g chicken 4 g onion powder (1⅓ teaspoon) 4 g garlic powder (1⅓ teaspoon) 3 g ras el kouzina (1 teaspoon) 1.5 g black pepper (½ teaspoon) 1.5 g Italian seasoning (½ teaspoon) 1 chicken stock cube 125 g yellow onion (1 yellow onion) 250 ml milk 150 ml whipping cream 25 ml water 7 g cornstarch 75 g Parmesan cheese salt (to taste) 40 g unsalted butter 3 g salt EXTRA grated cheese Thoroughly wash the large potatoes. Brush each potato with olive oil. Cover the potatoes with parchment paper and wrap them with aluminum foil. Place them on a baking sheet. Bake the potatoes in a preheated oven at 200 ℃ for 50 minutes or until they are soft. Carefully remove the potatoes from the oven and unwrap the aluminium foil and parchment paper. Cut each potato in half lengthwise. Scoop out the potato filling with a spoon while keeping the skin intact. Repeat these steps for the remaining potatoes. Heat the butter in a skillet over medium-high heat. Add the chicken pieces, onion powder, garlic powder, ras el kouzina, black pepper, and Italian seasoning. Crumble the chicken stock cube over the chicken and mix well. Cook for 3-4 minutes. Add the diced yellow onion and cook for an additional 3 minutes. In a bowl, mix the cornstarch with water. Stir well. Add the milk and whipping cream to the chicken. Cook for 4-5 minutes. Add the cornstarch mixture and Parmesan cheese to the chicken mixture. Season with salt. Cook until the cheese is completely melted. Place the potato filling in a deep bowl. Add the butter and salt. Mash/stir everything together. Add half of the chicken mixture and mix well to combine. Fill the potato skins with the potato-chicken mixture. Spoon some of the chicken mixture on top, followed by grated cheese. Place the filled chicken potatoes in a preheated oven at 220 ℃. Bake for 10-15 minutes, or until the cheese is golden brown.

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