@number9_tm: 1979 Duke of earl #gangsta #fypシ゚viral #gangster #fypシ

TM⁹
TM⁹
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Region: US
Monday 12 October 2026 00:49:01 GMT
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laloca5202
Laloca520 :
it's a classic
2026-10-12 08:45:03
0
terra_crew2026
Galactic Warrior :
my life in 89
2026-10-12 05:21:16
0
pepe.crazy.joe.74
Pepe crazy Joe 74 :
SIMON I' was there 🕺💃💯
2026-10-12 05:14:43
0
nancysalazar957
Nancy :
Duke of earl
2026-10-12 03:18:44
5
user2347595997920
El Compa :
Old days never forgotten golden days
2026-10-12 02:48:03
5
marloep
MarloEP :
Best play ever
2026-10-12 03:19:03
2
antoni76961
anton13 :
The 90's was the last of the great times. feell sorry about these new kids, no freedom.
2026-10-12 03:30:01
1
love197272
Krissy727272 :
My cuz in black tank top popping scene, grew up in youth Victory Outreach, ❤️
2026-10-12 03:13:05
2
brianahara
DJ $ick Boy :
What a great time it was. I'm blessed to have lived those memories!
2026-10-12 03:19:48
1
funkboogie13
FunkBoogie :
thats not 79🤣🤣🤣thats 84😎😎😎
2026-10-12 03:11:17
4
robertcarlin
robertcarlin :
song is from 82👍
2026-10-12 02:48:28
3
pinguis6669
pinguis :
the good old days
2026-10-12 03:00:03
2
debbie.talavera
Debbie Talavera :
2026-10-12 03:51:12
1
marcoantoniopriet5
marcoantoniopriet5 :
q bellos tiempos
2026-10-12 01:33:52
1
renatto1974
renatto Picasso 🗽🇳🇮🇮🇹💙💙 :
2026-10-12 04:14:57
1
renatto1974
renatto Picasso 🗽🇳🇮🇮🇹💙💙 :
2026-10-12 04:14:52
0
renatto1974
renatto Picasso 🗽🇳🇮🇮🇹💙💙 :
2026-10-12 04:14:37
0
liggitylos
Liggitylos :
the year I was born.[Like][Like]
2026-10-12 04:45:41
1
raysena.jones
Raysena jones :
real o.g locos and locas
2026-10-12 04:10:06
1
martiuyl6nf
Joe MTZ ☆408🦈☆ :
SaNjose 💯💯💯💯💯💯💯💯💯💯🫡🫡🫡🫡🫡🫡🫡🫡🫡💯💯💯🫡💯💯💯
2026-10-12 02:49:12
1
chicanabrowneyes
Chicana💜Browneyes :
🔥🔥🔥
2026-10-12 03:15:26
1
crazee1969
Y :
♥️♥️
2026-10-12 02:50:13
1
12bell06
12bell06 :
[Heartwarming][Heartwarming][Heartwarming]
2026-10-12 02:14:01
1
user2347595997920
El Compa :
👍
2026-10-12 02:47:01
1
marcoantoniopriet5
marcoantoniopriet5 :
[Beso volado][Beso volado][Beso volado]
2026-10-12 01:33:35
0
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Garlic Parmesan chicken Rangoon Ingredients  For the chicken  1 lb boneless chickens breast  1 tsp salt 1/2 tsp black pepper  1 tsp garlic powder  1 tsp onion powder  1/2 tsp paprika powder  1 bay leaf 1 black cardamom  1 clove garlic, smashed 2 cups water For the filling: Boiled and shredded chicken  8oz cream cheese, softened  1/2 cups green onion, finely chopped  1 tbsp fresh garlic, finely chopped  1/2 cups freshly grated parmesan cheese Salt to taste 1/2 tsp black pepper  1 tsp garlic powder  1 tsp onion powder  1 tsp smoked paprika powder  1/2 tbsp red chili flakes  1/2 tsp Italian seasoning  1 tsp parsley, freshly chopped  2 tsp lemon juice  To assemble: Wonton wrappers 1/3 cups water water Oil (for frying) For the garlic Parmesan sauce: 1/2 cups mayonnaise  1/4 cup sour cream 1/3 cup freshly grated Parmesan 1 small garlic clove, finely grated 1 tbsp lemon juice 1 tsp Dijon mustard 1/2 tsp garlic powder 1/4 tsp black pepper 1–2 tbsp milk or heavy cream, to thin Salt to taste Method: Add chicken, seasonings, bay leaf, cardamom, garlic, and water to a pot. Bring to a gentle boil, reduce to medium-low, cover, and simmer 15–18 minutes, or until the chicken reaches 165°F. Remove, cool slightly, and finely shred. Mix the shredded chicken with cream cheese, green onion, garlic, Parmesan, seasonings, parsley, and lemon juice until well combined. Taste and adjust salt. For the sauce, mix mayonnaise, sour cream, Parmesan, garlic, lemon juice, Dijon, garlic powder, and black pepper. Add 1–2 tbsp milk or heavy cream until creamy and your desired consistency. Adjust salt and refrigerate. Place about 1 tbsp filling in the center of each wonton wrapper. Lightly wet the edges with water, fold over, and press firmly to seal. Bring the two outer corners together for a classic rangoon shape. Heat 2–3 inches of neutral oil to 350°F. Fry wontons in batches for 2–3 minutes, turning occasionally, until golden and crispy. Transfer to a wire rack or paper towel-lined plate and allow the oil to return to 350°F before the next batch. Serve immediately with the Garlic Parmesan sauce and garnish with fresh parsley and extra Parmesan. #Recipe #chickenrangoon #rangoon
Garlic Parmesan chicken Rangoon Ingredients For the chicken 1 lb boneless chickens breast 1 tsp salt 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika powder 1 bay leaf 1 black cardamom 1 clove garlic, smashed 2 cups water For the filling: Boiled and shredded chicken 8oz cream cheese, softened 1/2 cups green onion, finely chopped 1 tbsp fresh garlic, finely chopped 1/2 cups freshly grated parmesan cheese Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika powder 1/2 tbsp red chili flakes 1/2 tsp Italian seasoning 1 tsp parsley, freshly chopped 2 tsp lemon juice To assemble: Wonton wrappers 1/3 cups water water Oil (for frying) For the garlic Parmesan sauce: 1/2 cups mayonnaise 1/4 cup sour cream 1/3 cup freshly grated Parmesan 1 small garlic clove, finely grated 1 tbsp lemon juice 1 tsp Dijon mustard 1/2 tsp garlic powder 1/4 tsp black pepper 1–2 tbsp milk or heavy cream, to thin Salt to taste Method: Add chicken, seasonings, bay leaf, cardamom, garlic, and water to a pot. Bring to a gentle boil, reduce to medium-low, cover, and simmer 15–18 minutes, or until the chicken reaches 165°F. Remove, cool slightly, and finely shred. Mix the shredded chicken with cream cheese, green onion, garlic, Parmesan, seasonings, parsley, and lemon juice until well combined. Taste and adjust salt. For the sauce, mix mayonnaise, sour cream, Parmesan, garlic, lemon juice, Dijon, garlic powder, and black pepper. Add 1–2 tbsp milk or heavy cream until creamy and your desired consistency. Adjust salt and refrigerate. Place about 1 tbsp filling in the center of each wonton wrapper. Lightly wet the edges with water, fold over, and press firmly to seal. Bring the two outer corners together for a classic rangoon shape. Heat 2–3 inches of neutral oil to 350°F. Fry wontons in batches for 2–3 minutes, turning occasionally, until golden and crispy. Transfer to a wire rack or paper towel-lined plate and allow the oil to return to 350°F before the next batch. Serve immediately with the Garlic Parmesan sauce and garnish with fresh parsley and extra Parmesan. #Recipe #chickenrangoon #rangoon

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