@user5361681838858: #movie

user5361681838858

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Region: US

Wednesday 21 October 2026 12:19:02 GMT

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Comments

Landon Simecek :

“Cash register”

2026-10-22 00:35:53

2283

Daykota 🫪 :

Is that Percy Jackson

2026-10-21 22:43:26

742

Hoyt31510 :

Could have said the answer and got some hype but he decided to sit there

2026-10-21 22:54:50

3548

Aubs 🧁 :

Guys watch the book it’s so sad and good

2026-10-22 00:22:37

123

Osker :

Bro moving like me and ayanokoji 💀

2026-10-21 15:40:26

1307

Queen_of_Gucci :

What movie or show?

2026-10-21 19:04:16

89

Wolf.lover66 :

What this called?

2026-10-22 00:21:28

0

Matt Sullivan :

Box office

2026-10-21 17:51:30

17

nsfwname :

this movie made me drive to my ex and cry into her arms for like 45 minutes straight ngl

2026-10-21 23:06:11

16

Adam-آدم :

Ant man get back to saving the world

2026-10-22 00:54:02

22

Josey :

this movie is so good

2026-10-22 02:59:15

0

dean :

Ant man

2026-10-22 01:18:52

2

Kevin :

Steeler gang

2026-10-21 23:29:13

1

Christian Dubs :

This movie fuckin hurts

2026-10-22 00:13:10

0

Awesomedude6 :

Me

2026-10-21 21:29:41

1

_abby_556 :

To find what this is just search Logan learner(idk how to spell his name) and look through

2026-10-21 21:39:34

2

Juanoots :

He’s shy because his aunt made him scared to stand out

2026-10-22 01:19:43

0

goated_sober :

Bro moving like me, @Osker, and ayanakoji

2026-10-22 01:09:43

1

leah :

@sunny

2026-10-21 22:58:45

1

Kathy mejia de Gonzalez :

😁😁😁

2026-10-21 19:20:13

1

Desconocido 😮‍💨😮‍💨 :

[Risa aprobada][Risa aprobada][Risa aprobada]

2026-10-22 00:31:29

0

To see more videos from user @user5361681838858, please go to the Tikwm homepage.

Other Videos

sorry @Emir Abdul Gani @Ayman Crew look @Daniela Loiero 😍

sorry @Emir Abdul Gani @Ayman Crew look @Daniela Loiero 😍

I be fighting for my life 😭 #gastric #gastritis #malaysia #pain #jet2holidays

I be fighting for my life 😭 #gastric #gastritis #malaysia #pain #jet2holidays

Elegant Chicken Roulade Stuffed with Melted Brie, Sweet Pears and Walnuts, Finished with a Glossy Cranberry Glaze Recipe -COOKING WITH BRIGHT EYES Ingredients: For the Chicken Roulade: 4 boneless, skinless chicken breasts (about 700–800 g total) 150 g Brie cheese, thinly sliced 2 medium ripe but firm pears, thinly sliced 1/2 cup walnuts, finely chopped 2 tablespoons fresh thyme leaves 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Kitchen twine or toothpicks, for securing For the Cranberry Glaze: 1 cup fresh or frozen cranberries 1/3 cup cranberry juice or water 2 tablespoons honey or maple syrup 1 tablespoon balsamic vinegar 1 teaspoon orange zest 1 tablespoon unsalted butter Pinch of salt For Garnishing: Extra fresh cranberries Chopped walnuts Fresh thyme sprigs Directions: Prepare the oven. Preheat the oven to 200°C (400°F). Lightly grease a baking dish with a little olive oil. Flatten the chicken. Place each chicken breast between two sheets of baking paper or plastic wrap. Gently pound with a meat mallet until approximately 1 cm thick, aiming for an even thickness so the chicken cooks uniformly. Season the chicken. Remove the top sheet and season both sides of the chicken with garlic powder, onion powder, salt and black pepper. Add the filling. Arrange the Brie slices over each chicken breast, leaving a small border around the edges. Add a layer of thinly sliced pears, then sprinkle with chopped walnuts and fresh thyme leaves. Roll and secure. Starting from one short end, roll each chicken breast tightly around the filling. Secure with kitchen twine or toothpicks, making sure the filling stays inside. Sear the roulades. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the roulades on all sides for 2–3 minutes per side, until lightly golden. Work in batches if necessary. Prepare the cranberry glaze. While the chicken sears, combine the cranberries, cranberry juice or water, honey, balsamic vinegar, orange zest and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Stir in the butter until glossy. Bake the chicken. Transfer the seared roulades to the prepared baking dish if your skillet is not oven-safe. Brush generously with some cranberry glaze, reserving the remainder for serving. Bake for 20–30 minutes, depending on thickness, until the centre of the chicken reaches 74°C (165°F). Rest and slice. Remove the chicken from the oven and let it rest for 5–10 minutes. Carefully remove the twine or toothpicks, then slice each roulade into thick rounds to reveal the Brie, pear and walnut filling. Plate and garnish. Arrange the slices on a dark serving platter. Spoon the remaining cranberry glaze over and around the chicken, then garnish with whole cranberries, chopped walnuts and fresh thyme sprigs. Serve warm with roasted vegetables, creamy mashed potatoes or a crisp green salad. Prep Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 5 minutes Kcal: Approximately 430 kcal per serving | Servings: 4 servings

Elegant Chicken Roulade Stuffed with Melted Brie, Sweet Pears and Walnuts, Finished with a Glossy Cranberry Glaze Recipe -COOKING WITH BRIGHT EYES Ingredients: For the Chicken Roulade: 4 boneless, skinless chicken breasts (about 700–800 g total) 150 g Brie cheese, thinly sliced 2 medium ripe but firm pears, thinly sliced 1/2 cup walnuts, finely chopped 2 tablespoons fresh thyme leaves 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Kitchen twine or toothpicks, for securing For the Cranberry Glaze: 1 cup fresh or frozen cranberries 1/3 cup cranberry juice or water 2 tablespoons honey or maple syrup 1 tablespoon balsamic vinegar 1 teaspoon orange zest 1 tablespoon unsalted butter Pinch of salt For Garnishing: Extra fresh cranberries Chopped walnuts Fresh thyme sprigs Directions: Prepare the oven. Preheat the oven to 200°C (400°F). Lightly grease a baking dish with a little olive oil. Flatten the chicken. Place each chicken breast between two sheets of baking paper or plastic wrap. Gently pound with a meat mallet until approximately 1 cm thick, aiming for an even thickness so the chicken cooks uniformly. Season the chicken. Remove the top sheet and season both sides of the chicken with garlic powder, onion powder, salt and black pepper. Add the filling. Arrange the Brie slices over each chicken breast, leaving a small border around the edges. Add a layer of thinly sliced pears, then sprinkle with chopped walnuts and fresh thyme leaves. Roll and secure. Starting from one short end, roll each chicken breast tightly around the filling. Secure with kitchen twine or toothpicks, making sure the filling stays inside. Sear the roulades. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the roulades on all sides for 2–3 minutes per side, until lightly golden. Work in batches if necessary. Prepare the cranberry glaze. While the chicken sears, combine the cranberries, cranberry juice or water, honey, balsamic vinegar, orange zest and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Stir in the butter until glossy. Bake the chicken. Transfer the seared roulades to the prepared baking dish if your skillet is not oven-safe. Brush generously with some cranberry glaze, reserving the remainder for serving. Bake for 20–30 minutes, depending on thickness, until the centre of the chicken reaches 74°C (165°F). Rest and slice. Remove the chicken from the oven and let it rest for 5–10 minutes. Carefully remove the twine or toothpicks, then slice each roulade into thick rounds to reveal the Brie, pear and walnut filling. Plate and garnish. Arrange the slices on a dark serving platter. Spoon the remaining cranberry glaze over and around the chicken, then garnish with whole cranberries, chopped walnuts and fresh thyme sprigs. Serve warm with roasted vegetables, creamy mashed potatoes or a crisp green salad. Prep Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 5 minutes Kcal: Approximately 430 kcal per serving | Servings: 4 servings

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#creatorsearchinsights

انشاللہ بہت جلد پھر سے یہ سفر کرو گی

انشاللہ بہت جلد پھر سے یہ سفر کرو گی

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