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@l.quc.lm60:

Lê Quốc Lãm
Lê Quốc Lãm
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Region: VN
Monday 19 October 2026 00:54:46 GMT
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thnh.nguyen596
Thanh Nguyên :
❤️🌺🌺
2026-10-19 02:17:40
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user5460713305529
Kim hương :
🥰🥰🥰
2026-10-19 05:27:51
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tai.lai04
Tài lai :
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2026-10-19 04:39:30
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thanhphong0832
tý kem :
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2026-10-19 03:37:25
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.yu.mt.ngi77
Nguyễn hận phương :
😁😁😁
2026-10-19 00:56:52
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cal.sng.nc
Cal Sông Nước :
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2026-10-19 01:05:13
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Chân ái mùa hè gọi tên Nutrifood GrowPLUS+ đỏ. Vừa bổ sung dinh dưỡng đẩy đủ, lại vừa giúp hệ tiêu hoá khoẻ mạnh và ổn định hơn #growplusdo #suatangcan #NutifoodGrowPLUS #DonBayTangCan #TayChamHangNang
Chân ái mùa hè gọi tên Nutrifood GrowPLUS+ đỏ. Vừa bổ sung dinh dưỡng đẩy đủ, lại vừa giúp hệ tiêu hoá khoẻ mạnh và ổn định hơn #growplusdo #suatangcan #NutifoodGrowPLUS #DonBayTangCan #TayChamHangNang
Cheesy potato croquettes ✨ The smoked Gouda made them soooo good, turned out better than I expected. Ingredients - 6 russet or Yukon potatoes, peeled and sliced - 1/3 cup smoked Gouda cheese, shredded - 1/4 cup parsley, chopped - 5 tbsp cornstarch - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp smoked paprika - 1 tsp cayenne pepper (optional) - 1 tsp salt - 1/2 tsp pepper - 1/2 cup mozzarella, cut into small pieces - Fresh parsley for topping Dredge - 1 cup panko bread crumbs - 1/4 cup parsley, chopped - 1 tsp garlic powder - 1/4 cup all purpose flour (for paste - 2/3 cup water (for paste) - 1 egg whisked (season paste with salt and pepper) Instructions - Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth. - Stir in, garlic powder, onion powder, cayenne powder, smoked paprika, smoked Gouda, parsley, salt, pepper, and cornstarch. - Mix well until creamy but firm. Let cool slightly. - Scoop about 3 tbsp mashed potato mixture into your hand. - Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge or freezer for 30-45 minutes. - Roll each ball in paste, then coat in breadcrumbs. For extra crunch: repeat paste + breadcrumb coating twice.) - Heat oil to 350°F (175°C). - Fry potato croquettes in batches, 2–3 minutes, until golden brown and crispy. - Drain on wired wrack. - Sprinkle with extra parsley and salt. • • • #Recipe #appetizer #potatorecipe #recipes #food
Cheesy potato croquettes ✨ The smoked Gouda made them soooo good, turned out better than I expected. Ingredients - 6 russet or Yukon potatoes, peeled and sliced - 1/3 cup smoked Gouda cheese, shredded - 1/4 cup parsley, chopped - 5 tbsp cornstarch - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp smoked paprika - 1 tsp cayenne pepper (optional) - 1 tsp salt - 1/2 tsp pepper - 1/2 cup mozzarella, cut into small pieces - Fresh parsley for topping Dredge - 1 cup panko bread crumbs - 1/4 cup parsley, chopped - 1 tsp garlic powder - 1/4 cup all purpose flour (for paste - 2/3 cup water (for paste) - 1 egg whisked (season paste with salt and pepper) Instructions - Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth. - Stir in, garlic powder, onion powder, cayenne powder, smoked paprika, smoked Gouda, parsley, salt, pepper, and cornstarch. - Mix well until creamy but firm. Let cool slightly. - Scoop about 3 tbsp mashed potato mixture into your hand. - Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge or freezer for 30-45 minutes. - Roll each ball in paste, then coat in breadcrumbs. For extra crunch: repeat paste + breadcrumb coating twice.) - Heat oil to 350°F (175°C). - Fry potato croquettes in batches, 2–3 minutes, until golden brown and crispy. - Drain on wired wrack. - Sprinkle with extra parsley and salt. • • • #Recipe #appetizer #potatorecipe #recipes #food

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