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@lkstore7: #chic #pourtoi #yaoundecameroun🇨🇲🇨🇲 #viralvideo #orangebrulee

Lk store situé à Nylon bastos
Lk store situé à Nylon bastos
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Region: CM
Monday 19 October 2026 21:13:10 GMT
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franckroullier
user64321465335 :
bonjour madame j'espère que vous allez bien j'ai demandé à une amie de m'acheter cette robe dans votre magasin vous lui avez dit que vous avez que c'était déjà terminé
2026-10-20 11:46:39
0
taniangemba
taniangemba :
SALUT MAMAN s'il vous plaît dis-le-moi la robe c'est à combien il y a la livraison parce que j'ai apprécié si c'est bien vous me fait difficile
2026-11-05 09:50:52
0
lateeshalyon
lateeshalyon :
intéressée Mme cest combien
2026-10-23 08:52:31
0
franckroullier
user64321465335 :
du coup je lui ai demandé si vous pouvez envoyer d'autres robes jusqu'à présent on avait rien envoyé je ne sais pas comment vous faites pour vendre vos articles c'est vraiment dommage
2026-10-20 11:46:58
1
user3930383309449
user3930383309449 :
🥰🥰🥰
2026-10-31 06:03:51
0
user4239574252538
Célestine Magne la mamaa :
😍😍😍😍😍
2026-10-20 09:53:46
0
mdghomesafrica
MDG HOMES AFRICA :
😍😍😍
2026-10-19 21:20:58
0
oscarine.md
Oscarine md :
🥰🥰🥰
2026-11-04 11:33:08
0
To see more videos from user @lkstore7, please go to the Tikwm homepage.

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Chicken Fried Steak with Country Gravy and Mashed Potatoes. That’s some good eatin’! Chicken Fried Steak 1 1/2 to 2 pounds beef, such as chuck steak, round steak, cube steak, or sirloin tips, pounded thin Salt and pepper 2 1/2 cups flour Emeril’s Original Essence Salt and freshly ground black pepper 2 eggs, beaten with 2 tablespoons milk Vegetable oil for frying 2 tablespoons butter 1/3 cup minced onions 2 to 3 cups whole milk Mashed Potatoes, for serving Cut the meat into small portions if the pieces are large. Using a meat mallet, pound out the steak pieces to a 1/4-inch thickness. Use a Jaccard to tenderize it if you have one available. Alternatively, pound with the tenderizing side of a meat mallet. Season 2 cups of the flour with Essence, salt and pepper. Season the meat on both sides with Essence. Dip the steaks in the egg wash, letting the excess drip off, then dredge the steaks in the seasoned flour to thoroughly coat. Set the coated meat aside on a wire rack while you assemble remaining ingredients. Add enough oil to a large skillet to come about 1/4-inch up the sides of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden brown and crispy. Season with salt and pepper and set aside on wire racks while you prepare the sauce. In the same skillet, add the butter, then the onions, and sauté for 2 to 3 minutes, or until soft and translucent. Season generously with black pepper and a pinch of salt. Add 2 to 3 tablespoons of the remaining flour and continue to cook for 2 minutes, stirring. Whisk in 2 cups of the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes, or until any floury taste is gone. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season a final time with salt and black pepper. Serve the meat with the mashed potatoes, with gravy spooned over all. Yield: 4 servings
Chicken Fried Steak with Country Gravy and Mashed Potatoes. That’s some good eatin’! Chicken Fried Steak 1 1/2 to 2 pounds beef, such as chuck steak, round steak, cube steak, or sirloin tips, pounded thin Salt and pepper 2 1/2 cups flour Emeril’s Original Essence Salt and freshly ground black pepper 2 eggs, beaten with 2 tablespoons milk Vegetable oil for frying 2 tablespoons butter 1/3 cup minced onions 2 to 3 cups whole milk Mashed Potatoes, for serving Cut the meat into small portions if the pieces are large. Using a meat mallet, pound out the steak pieces to a 1/4-inch thickness. Use a Jaccard to tenderize it if you have one available. Alternatively, pound with the tenderizing side of a meat mallet. Season 2 cups of the flour with Essence, salt and pepper. Season the meat on both sides with Essence. Dip the steaks in the egg wash, letting the excess drip off, then dredge the steaks in the seasoned flour to thoroughly coat. Set the coated meat aside on a wire rack while you assemble remaining ingredients. Add enough oil to a large skillet to come about 1/4-inch up the sides of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden brown and crispy. Season with salt and pepper and set aside on wire racks while you prepare the sauce. In the same skillet, add the butter, then the onions, and sauté for 2 to 3 minutes, or until soft and translucent. Season generously with black pepper and a pinch of salt. Add 2 to 3 tablespoons of the remaining flour and continue to cook for 2 minutes, stirring. Whisk in 2 cups of the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes, or until any floury taste is gone. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season a final time with salt and black pepper. Serve the meat with the mashed potatoes, with gravy spooned over all. Yield: 4 servings
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Giliran smpai singapore onok ae gebrakane🤭🤭🤭 ##tkwsingapura🇮🇩🇸🇬 #perempuanhebat #singapura24jam🇸🇬☺😊😇
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Words cannot describe this!! @Harry's #harryspartner #ad #viral #bodywash #workout
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