@claraanderson063: #viral #fyp #dating #single #truck

Clara  Anderson
Clara Anderson
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Region: US
Sunday 04 October 2026 11:00:18 GMT
1976
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32
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kidd7496
Kidd74 :
I was 13
2026-10-11 15:27:54
1
tacomawolf67
tacomawolf67 :
so you were born in 1981 not 1966.
2026-10-09 10:15:13
8
phillip.just1
Phillip Just :
I was 14....lol
2026-10-09 04:26:28
7
jayster1954
Jayster1954 :
33
2026-10-09 07:29:04
7
scottwelter1
Scott :
19
2026-10-09 01:47:44
7
hankcompton1
Henry Compton :
10
2026-10-04 11:59:43
10
leelanders8
Lee Landers :
I was 17
2026-10-06 01:58:45
8
kiss_fan197329
kiss_fan197329 :
I was 28
2026-10-04 11:08:12
6
_._humbug_._
Humbug :
20
2026-10-09 14:41:45
7
david.kimrey8
David Kimrey :
I was 16❤️
2026-10-04 12:15:32
9
michaelo197
michaelo197 :
24
2026-10-04 14:37:19
8
timmygratshelden
Timmygrat Shelden :
I was 7
2026-10-06 10:32:48
8
rob007146
rob007 :
21
2026-10-05 11:35:01
8
sullys70
Sullys70 :
Was 17 🤩
2026-10-04 13:00:02
7
fonhaedshot
fonhaedshot :
46
2026-10-04 11:50:04
8
tuks7006
Bennie🇿🇦 :
I was 14
2026-10-04 15:54:14
5
tacomawolf67
tacomawolf67 :
20
2026-10-09 16:34:00
5
mitchbiller5
MitchBiller :
20.....
2026-10-04 11:49:07
6
wnc1220
Wnc1220❌ only account 🙏 :
72 15 💯💯💯💯
2026-10-04 11:33:01
9
thisisthelife7
this is the life :
2026-10-04 12:52:17
5
hogwild417
Hogwild417 :
31 years young..
2026-10-09 05:25:23
5
joshkern1
joshkern1 :
10
2026-10-10 13:02:59
4
ericmcneil40
Scooby :
18
2026-10-11 01:51:33
2
skipper6477
Skipper :
I was 16
2026-10-10 04:36:52
4
erikmartin094
thefreedomcruiser :
20...long time
2026-10-10 09:12:51
4
To see more videos from user @claraanderson063, please go to the Tikwm homepage.

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CHICKEN IN CRUNCHY BREAD FROM THE OVEN DOUGH 400 g all-purpose flour 2 g cayenne pepper (⅔ tsp) 6 g salt (1 tsp) 8 g honey 250 ml water CHICKEN MIXTURE 25 ml olive oil 500 g chicken thighs, cut into cubes 5 g ground cumin (1⅔ tsp) 6 g chicken seasoning (2 tsp) 2 g cayenne pepper (⅔ tsp) 3 g paprika  (1 tsp) 120 g yellow onion (1 finely chopped onion) 50 g red pointed pepper (½ pointed pepper, diced) 1 jalapeño, finely chopped 100 g grated cheese EXTRA cheese slices neutral oil Add the flour, cayenne pepper, salt, honey, and water to a deep bowl. Knead for 10-12 minutes until smooth. Cover and let the dough rest for 30 minutes. Meanwhile, prepare all the ingredients for the chicken mixture. Heat the olive oil in a frying pan over medium heat. Add the chicken thighs, ground cumin, chicken seasoning, cayenne pepper, and paprika. Cook for 3-4 minutes. Add the yellow onion, red pointed pepper, and finely chopped jalapeño. Cook for 5 minutes. Add the grated cheese and stir well until combined. Allow the chicken mixture to cool completely. Divide the dough into 10 equal pieces of approximately 60 g each and shape them into balls. Grease your work surface with a little oil and place a dough ball on it. Lightly grease your hands with oil as well and gently flatten the dough ball. Place the dough on a greased baking tray. Repeat this process with the remaining dough balls and let them rest for 30 minutes. Grease your work surface and hands with oil again. Place a dough ball on your work surface and stretch the dough starting from the center and move outward until you have a thin circle. Fold the four sides of the dough inward to create a square-shaped parcel. Grease your hands with oil again and flatten the parcel with your fingertips until the dough has almost doubled in size. Place a slice of cheese in the center and spread some of the cooled chicken mixture on top. Add another slice of cheese if desired. Fold the dough inward into and shape it into a square. Turn the dough and place it seam-side down on a baking tray lined with parchment paper. Place the chicken parcels in a preheated oven at 200°C. Bake for 30-35 minutes, or until they are golden brown.
CHICKEN IN CRUNCHY BREAD FROM THE OVEN DOUGH 400 g all-purpose flour 2 g cayenne pepper (⅔ tsp) 6 g salt (1 tsp) 8 g honey 250 ml water CHICKEN MIXTURE 25 ml olive oil 500 g chicken thighs, cut into cubes 5 g ground cumin (1⅔ tsp) 6 g chicken seasoning (2 tsp) 2 g cayenne pepper (⅔ tsp) 3 g paprika (1 tsp) 120 g yellow onion (1 finely chopped onion) 50 g red pointed pepper (½ pointed pepper, diced) 1 jalapeño, finely chopped 100 g grated cheese EXTRA cheese slices neutral oil Add the flour, cayenne pepper, salt, honey, and water to a deep bowl. Knead for 10-12 minutes until smooth. Cover and let the dough rest for 30 minutes. Meanwhile, prepare all the ingredients for the chicken mixture. Heat the olive oil in a frying pan over medium heat. Add the chicken thighs, ground cumin, chicken seasoning, cayenne pepper, and paprika. Cook for 3-4 minutes. Add the yellow onion, red pointed pepper, and finely chopped jalapeño. Cook for 5 minutes. Add the grated cheese and stir well until combined. Allow the chicken mixture to cool completely. Divide the dough into 10 equal pieces of approximately 60 g each and shape them into balls. Grease your work surface with a little oil and place a dough ball on it. Lightly grease your hands with oil as well and gently flatten the dough ball. Place the dough on a greased baking tray. Repeat this process with the remaining dough balls and let them rest for 30 minutes. Grease your work surface and hands with oil again. Place a dough ball on your work surface and stretch the dough starting from the center and move outward until you have a thin circle. Fold the four sides of the dough inward to create a square-shaped parcel. Grease your hands with oil again and flatten the parcel with your fingertips until the dough has almost doubled in size. Place a slice of cheese in the center and spread some of the cooled chicken mixture on top. Add another slice of cheese if desired. Fold the dough inward into and shape it into a square. Turn the dough and place it seam-side down on a baking tray lined with parchment paper. Place the chicken parcels in a preheated oven at 200°C. Bake for 30-35 minutes, or until they are golden brown.

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