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@totowolvoibachotinko: #formula1 #redbull #вкусноиточка #backrooms #fyp

Тото Вольво🤙🤙🤙🤙🤙
Тото Вольво🤙🤙🤙🤙🤙
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Region: SG
Friday 16 October 2026 15:38:06 GMT
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Comments

kyryma_
kyryma :
макс когда увидел
2026-10-16 16:16:50
62
umenyavskipaetmozg
кирилл :
2026-10-16 17:53:15
8
mem._.63
Я? Я памперс :
я хочу офис Астон Мартин, понимайте?
2026-10-16 18:01:53
2
podpivasgleb
Самый главный ньюген резидента :
Нужно больше лайков
2026-10-16 16:26:05
3
c4nec
c4nec :
я НЕ хочу ВКУСно и тОЧКА
2026-10-16 18:53:58
0
virgo_cat_42
Черный Меч :
2026-10-16 17:22:34
1
coffeeevening_
Кофейный F1🏎 :
Макс устал заказывать мак, решил превратить Ред Булл в "Вкусно и точка". из энергетиков в фастфуд.
2026-10-16 19:54:35
0
cmertgrief
CmertGrief :
и все мы смотрим на 1 и тоже
2026-10-16 21:50:11
0
murdjl
💘 :
@нона скуба - депутат гос.дума
2026-10-16 19:53:04
0
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Crockpot Beef Tenderloin Total Time Prep: 15 Min. Cook: 6 Hours Yield 16 Servings Low and slow is the name of the game when it comes to cooking the perfect Crockpot beef tenderloin. Ingredients 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles 1-1/2 cups dry red wine 1 can (10-1/2 ounces) condensed tomato soup, undiluted 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted 1 can (15 ounces) tomato sauce 3 garlic cloves, minced 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 1/2 teaspoon pepper 1 beef tenderloin (6 pounds) Chopped fresh parsley, optional Directions Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley. #crockpotrecipes #fallrecipes🍂🍁 #followmyrecipes #phototrend #EasyDinnerIdeas
Crockpot Beef Tenderloin Total Time Prep: 15 Min. Cook: 6 Hours Yield 16 Servings Low and slow is the name of the game when it comes to cooking the perfect Crockpot beef tenderloin. Ingredients 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles 1-1/2 cups dry red wine 1 can (10-1/2 ounces) condensed tomato soup, undiluted 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted 1 can (15 ounces) tomato sauce 3 garlic cloves, minced 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 1/2 teaspoon pepper 1 beef tenderloin (6 pounds) Chopped fresh parsley, optional Directions Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley. #crockpotrecipes #fallrecipes🍂🍁 #followmyrecipes #phototrend #EasyDinnerIdeas
No knead. No fancy skills. Just patience. This is the famous Jim Lahey artisan bread that blew up across America. Drop 🤎 if you’re baking this rustic loaf this weekend! Ingredients: 🌾 400g all-purpose flour (3 cups) 🧂 7g kosher salt (1 ¼ tsp) 🌿 1g instant yeast (¼ tsp — tiny amount!) 💧 300g lukewarm water (1 ⅓ cups) ✨ Extra flour / cornmeal for dusting Steps: Mix: Combine flour, salt and yeast in a bowl. Pour in water, stir with a spoon until shaggy sticky dough forms. No kneading! 🥄 Long ferment: Cover tightly. Let sit 12–18 hours at room temp (overnight preferred). The dough bubbles up and develops deep flavor ⏳ Shape: Scrape dough out onto floured surface. Gently fold edges in to form a loose ball. Rest 30 mins, covered. Preheat: Put your Dutch oven (with lid) into oven, preheat 450°F / 230°C. Bake: Place dough on parchment paper, lower into hot pot. Bake covered for 30 mins. Remove lid, bake another 15 mins until deep golden & crust crackles 🔥 Cool: Transfer to rack. Let cool at least 30 mins before slicing. Enjoy that crispy crust & holey chewy crumb 🤎
No knead. No fancy skills. Just patience. This is the famous Jim Lahey artisan bread that blew up across America. Drop 🤎 if you’re baking this rustic loaf this weekend! Ingredients: 🌾 400g all-purpose flour (3 cups) 🧂 7g kosher salt (1 ¼ tsp) 🌿 1g instant yeast (¼ tsp — tiny amount!) 💧 300g lukewarm water (1 ⅓ cups) ✨ Extra flour / cornmeal for dusting Steps: Mix: Combine flour, salt and yeast in a bowl. Pour in water, stir with a spoon until shaggy sticky dough forms. No kneading! 🥄 Long ferment: Cover tightly. Let sit 12–18 hours at room temp (overnight preferred). The dough bubbles up and develops deep flavor ⏳ Shape: Scrape dough out onto floured surface. Gently fold edges in to form a loose ball. Rest 30 mins, covered. Preheat: Put your Dutch oven (with lid) into oven, preheat 450°F / 230°C. Bake: Place dough on parchment paper, lower into hot pot. Bake covered for 30 mins. Remove lid, bake another 15 mins until deep golden & crust crackles 🔥 Cool: Transfer to rack. Let cool at least 30 mins before slicing. Enjoy that crispy crust & holey chewy crumb 🤎
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