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♡🇩🇪☆Jessylee☆🏴󠁧󠁢󠁳󠁣󠁴󠁿♡

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Thursday 15 October 2026 13:52:03 GMT

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🏴󠁧󠁢󠁳󠁣󠁴󠁿 Lee-Anne 🇩🇪 :

😂❤️🏴‍☠️Brilliant 👏 love it hunny 🥰🫂😘♾️❤️🫶🏴‍☠️

2026-10-15 14:22:16

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777riddick555 :

🤭😝🤫😂😂😂

2026-10-16 04:02:02

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hija de Dios :

🤣🤣🤣🤣😁😆😆 exelente 👏🏽👏🏽👏🏽👏🏽

2026-10-15 19:51:53

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🕊️⚓️ Kiki 🛟🕊️ :

2026-10-15 20:04:39

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Зотова Галина :

Смешно правильно рукой быстро

2026-10-16 07:27:24

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hanna. 1968 :

🥰🥰🥰❤️❤️❤️

2026-10-15 13:56:17

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Christina :

🥰🥰🥰

2026-10-15 14:09:53

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Olga Garnica :

🙏🙏🙏

2026-10-16 02:44:40

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Kerstin ❤️ :

😂❤️❤️❤️💕💕💕

2026-10-15 15:33:32

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C1o9o6k9i2e :

😁😁😁

2026-10-15 15:17:34

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⚒️Ruhrpottmann⚒️ :

😂😂😂😂❤️❤️❤️❤️🥰🥰🥰

2026-10-15 16:10:28

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Enzarita Lanzarone :

❤️❤️❤️❤️❤️

2026-10-15 18:51:42

2

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Crispy & Cheesy Chicken Cones Ingredients: 1 lb boneless chicken breasts, cut into tiny cubes 1 tbsp ginger garlic paste 1 tbsp soy sauce 1 tbsp hot sauce or sriracha ½ tsp salt ½ tsp black pepper 1 tsp paprika 1 tsp oregano 2 tbsp olive oil 3-4 tbsp cream cheese 1 tbsp mayonnaise 1 cup mozzarella cheese shredded, for filling For assembly Flour tortillas (cut in half through the center to yield two semicircles, making a total of 2 cone halves) 1 tbsp all-purpose flour + 2 tbsp water (mixed into a paste to seal edges) Oil for deep-frying For coating: ½ cup all-purpose flour (for dredging) 2 large eggs (beaten with a pinch of salt) 1.5 cups panko breadcrumbs Method: In a bowl, combine the diced chicken with oil, garlic paste, ginger paste, soy sauce, hot sauce and seasonings. Let it marinate for at least 15 to 20 minutes (or up to a few hours in the fridge). Heat pan with a little oil over medium-high heat. Add the marinated chicken and sauté for 6 to 8 minutes until fully cooked and any excess moisture evaporates. Stir in the Cream Cheese and mayonnaise and turn off the heat. The residual heat will melt the cream cheese into a thick, luscious, savory sauce that coats every piece of chicken. Let the mixture cool down. Take a large flour tortilla wrap and cut it straight down the center to divide it into two equal halves (semicircles). Take one semicircle and roll the curved edge around to form a tight cone shape, overlapping the straight cut edges. Apply a generous amount of the flour-and-water paste along the overlapping edge and press firmly to seal it completely so it doesn't unroll during frying. Repeat with the remaining halves. Spoon a little chicken filling into the bottom, add cheese right into the middle and pack more chicken to the top. Coat and Fry Dredge each stuffed cone in all-purpose flour, dip it in the beaten eggs, and roll generously in breadcrumbs or crushed cornflakes, pressing firmly. Deep-fry in hot oil (around 175°C) for 3 to 4 minutes until deeply golden, crispy, and the cheese inside is melted. #Recipe #cones #chicken

Crispy & Cheesy Chicken Cones Ingredients: 1 lb boneless chicken breasts, cut into tiny cubes 1 tbsp ginger garlic paste 1 tbsp soy sauce 1 tbsp hot sauce or sriracha ½ tsp salt ½ tsp black pepper 1 tsp paprika 1 tsp oregano 2 tbsp olive oil 3-4 tbsp cream cheese 1 tbsp mayonnaise 1 cup mozzarella cheese shredded, for filling For assembly Flour tortillas (cut in half through the center to yield two semicircles, making a total of 2 cone halves) 1 tbsp all-purpose flour + 2 tbsp water (mixed into a paste to seal edges) Oil for deep-frying For coating: ½ cup all-purpose flour (for dredging) 2 large eggs (beaten with a pinch of salt) 1.5 cups panko breadcrumbs Method: In a bowl, combine the diced chicken with oil, garlic paste, ginger paste, soy sauce, hot sauce and seasonings. Let it marinate for at least 15 to 20 minutes (or up to a few hours in the fridge). Heat pan with a little oil over medium-high heat. Add the marinated chicken and sauté for 6 to 8 minutes until fully cooked and any excess moisture evaporates. Stir in the Cream Cheese and mayonnaise and turn off the heat. The residual heat will melt the cream cheese into a thick, luscious, savory sauce that coats every piece of chicken. Let the mixture cool down. Take a large flour tortilla wrap and cut it straight down the center to divide it into two equal halves (semicircles). Take one semicircle and roll the curved edge around to form a tight cone shape, overlapping the straight cut edges. Apply a generous amount of the flour-and-water paste along the overlapping edge and press firmly to seal it completely so it doesn't unroll during frying. Repeat with the remaining halves. Spoon a little chicken filling into the bottom, add cheese right into the middle and pack more chicken to the top. Coat and Fry Dredge each stuffed cone in all-purpose flour, dip it in the beaten eggs, and roll generously in breadcrumbs or crushed cornflakes, pressing firmly. Deep-fry in hot oil (around 175°C) for 3 to 4 minutes until deeply golden, crispy, and the cheese inside is melted. #Recipe #cones #chicken

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