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@jorr718: #مختلف #tim #bro

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𝗠𝗮𝗻𝘀𝗮𝗳🥇
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Thursday 15 October 2026 21:50:15 GMT
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_cw8j
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US?
2026-10-16 15:05:32
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a r :
اح
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متى..!K💔
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اخ متى M?
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اه
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Us??
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Other Videos

DUMB COPS GET OWNED BY MAN RECORDING ON SIDEWALK #cops #police #usa
DUMB COPS GET OWNED BY MAN RECORDING ON SIDEWALK #cops #police #usa
Mẹ mặc bộ này nhìn thật hiền và ấm áp#dobotrungnienchomechoba #dobotrungnienchomecho
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HUB TYPE C 8 IN1 MAC WIN #decor #viral #FYP #setup
Mushroom Shallot and Herbed Goat Cheese Tarts Ingredients For the Tart Shells: 1 ½ cups all-purpose flour (180 g) ½ cup unsalted butter, chilled and diced (113 g) ¼ tsp salt (1 g) 4-5 tbsp cold water (60-75 ml) For the Filling: 2 cups mushrooms, finely chopped (150 g) 1 medium shallot, diced (about 70 g) 2 tbsp olive oil (30 ml) 4 oz goat cheese, crumbled (113 g) 2 tbsp fresh parsley, chopped (8 g) 1 tbsp fresh thyme, chopped (3 g) 1 large egg (50 g), beaten Salt and pepper to taste For Garnish (optional): Fresh thyme sprigs Directions 1. Preheat the oven to 375°F (190°C). Grease a muffin tin and set aside. 2. In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, until the dough comes together. Shape it into a disc, wrap in plastic wrap, and refrigerate for 30 minutes. 3. In a skillet over medium heat, add olive oil and sauté the shallot until translucent, about 2-3 minutes. Add the chopped mushrooms, season with salt and pepper, and continue cooking until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly. 4. In a mixing bowl, combine the crumbled goat cheese, parsley, thyme, and the beaten egg. Stir in the cooled mushroom and shallot mixture. Mix until well combined. 5. Roll out the chilled dough on a lightly floured surface to about ¼ inch thick. Cut out circles to fit the muffin tin and press the dough into the bottoms and up the sides of the cups. 6. Spoon the filling evenly into each tart shell, filling them just to the top. 7. Bake in the preheated oven for 20-25 minutes, or until the tart shells are golden brown and the filling is set and lightly browned. 8. Remove from the oven and let cool for a few minutes. Garnish with fresh thyme sprigs, if desired, before serving. Nutritional Info (per serving, serves 12) Calories: 150 Protein: 4g Carbohydrates: 10 #whatsfordinner? #followmyrecipes #phototrend #fallrecipes🍂🍁 #newrecipesposteddaily
Mushroom Shallot and Herbed Goat Cheese Tarts Ingredients For the Tart Shells: 1 ½ cups all-purpose flour (180 g) ½ cup unsalted butter, chilled and diced (113 g) ¼ tsp salt (1 g) 4-5 tbsp cold water (60-75 ml) For the Filling: 2 cups mushrooms, finely chopped (150 g) 1 medium shallot, diced (about 70 g) 2 tbsp olive oil (30 ml) 4 oz goat cheese, crumbled (113 g) 2 tbsp fresh parsley, chopped (8 g) 1 tbsp fresh thyme, chopped (3 g) 1 large egg (50 g), beaten Salt and pepper to taste For Garnish (optional): Fresh thyme sprigs Directions 1. Preheat the oven to 375°F (190°C). Grease a muffin tin and set aside. 2. In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, until the dough comes together. Shape it into a disc, wrap in plastic wrap, and refrigerate for 30 minutes. 3. In a skillet over medium heat, add olive oil and sauté the shallot until translucent, about 2-3 minutes. Add the chopped mushrooms, season with salt and pepper, and continue cooking until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly. 4. In a mixing bowl, combine the crumbled goat cheese, parsley, thyme, and the beaten egg. Stir in the cooled mushroom and shallot mixture. Mix until well combined. 5. Roll out the chilled dough on a lightly floured surface to about ¼ inch thick. Cut out circles to fit the muffin tin and press the dough into the bottoms and up the sides of the cups. 6. Spoon the filling evenly into each tart shell, filling them just to the top. 7. Bake in the preheated oven for 20-25 minutes, or until the tart shells are golden brown and the filling is set and lightly browned. 8. Remove from the oven and let cool for a few minutes. Garnish with fresh thyme sprigs, if desired, before serving. Nutritional Info (per serving, serves 12) Calories: 150 Protein: 4g Carbohydrates: 10 #whatsfordinner? #followmyrecipes #phototrend #fallrecipes🍂🍁 #newrecipesposteddaily


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