1. Home
  2. Detail

@yentreem: Áo gile cho bé

Đặng Ngọc Yến
Đặng Ngọc Yến
Open In TikTok:
Region: VN
Monday 26 October 2026 03:01:50 GMT
26
0
0
2

Music

Download

No Watermark .mp4 (6.36MB) No Watermark(HD) .mp4 (6.36MB) Watermark .mp4 (6.68MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @yentreem, please go to the Tikwm homepage.

Other Videos

Trải nghiệm Wuling Darion – Chiếc MPV 7 chỗ cực cuốn vừa ra mắt! 🚘✨ Gia đình 3 thế hệ đi đâu cũng thoải mái nhờ cửa trượt điện đôi rộng rãi, hàng ghế 3 ngồi siêu êm nè mn ơi #WulingVietnam #WulingNewProductLaunch2026 #WulingDarion
Trải nghiệm Wuling Darion – Chiếc MPV 7 chỗ cực cuốn vừa ra mắt! 🚘✨ Gia đình 3 thế hệ đi đâu cũng thoải mái nhờ cửa trượt điện đôi rộng rãi, hàng ghế 3 ngồi siêu êm nè mn ơi #WulingVietnam #WulingNewProductLaunch2026 #WulingDarion




Ghế xoay #ghehocsinh #ghechonggu #ghexoay360 #ghexoay #ghecongthaihoc
Ghế xoay #ghehocsinh #ghechonggu #ghexoay360 #ghexoay #ghecongthaihoc
Golden Crispy Potato Bites with Melted Brie, Sweet Cranberry Sauce, and Fresh Thyme RECIPE-COOKING WITH BRIGHT EYES Ingredients: - 24 baby or cocktail potatoes - 2–3 tablespoons extra virgin olive oil, for brushing - 125 g wheel of Brie cheese, cut into 24 small wedges - 80 g (¼ cup) cranberry sauce - 1 tablespoon fresh thyme leaves, plus extra for garnish - Salt, to taste - Freshly ground black pepper, to taste Directions: 1. Preheat the oven. Preheat the oven to 220°C (425°F), or 200°C (400°F) fan-forced. Lightly grease 24 holes of a mini muffin pan with olive oil. 2. Boil the potatoes. Place the baby potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat, then uncover and cook for approximately 15 minutes, or until the potatoes are tender when pierced with a small knife. Cooking time will depend on their size. 3. Cool and shape. Drain the potatoes and allow them to cool slightly until they are easy to handle. Place one potato in each prepared muffin-pan hole. Use your thumb or the rounded end of a spoon to press down gently in the centre of each potato, creating a small indentation with raised edges. 4. Season the potato shells. Brush the potatoes generously with olive oil, paying particular attention to the edges. Sprinkle with salt and a little freshly ground black pepper. 5. Roast until crispy. Bake for 25–30 minutes, or until the potato shells are golden brown and crisp around the edges. Keep an eye on them towards the end to prevent overbrowning. 6. Transfer to a baking tray. Remove the muffin pan from the oven and let the potato shells cool for a few minutes. Carefully lift them out and arrange them on a baking tray lined with baking paper. 7. Add the Brie and cranberry. Place one small Brie wedge inside each potato shell. Top each with approximately ½ teaspoon of cranberry sauce. 8. Bake again. Return the tray to the oven for approximately 5 minutes, or until the Brie softens and becomes deliciously creamy. 9. Garnish and serve. Sprinkle with fresh thyme leaves and an additional pinch of black pepper. Serve immediately while the potato shells are crisp and the Brie is warm and gooey. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: Approximately 65 kcal per bite | Servings: 24 bites
Golden Crispy Potato Bites with Melted Brie, Sweet Cranberry Sauce, and Fresh Thyme RECIPE-COOKING WITH BRIGHT EYES Ingredients: - 24 baby or cocktail potatoes - 2–3 tablespoons extra virgin olive oil, for brushing - 125 g wheel of Brie cheese, cut into 24 small wedges - 80 g (¼ cup) cranberry sauce - 1 tablespoon fresh thyme leaves, plus extra for garnish - Salt, to taste - Freshly ground black pepper, to taste Directions: 1. Preheat the oven. Preheat the oven to 220°C (425°F), or 200°C (400°F) fan-forced. Lightly grease 24 holes of a mini muffin pan with olive oil. 2. Boil the potatoes. Place the baby potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat, then uncover and cook for approximately 15 minutes, or until the potatoes are tender when pierced with a small knife. Cooking time will depend on their size. 3. Cool and shape. Drain the potatoes and allow them to cool slightly until they are easy to handle. Place one potato in each prepared muffin-pan hole. Use your thumb or the rounded end of a spoon to press down gently in the centre of each potato, creating a small indentation with raised edges. 4. Season the potato shells. Brush the potatoes generously with olive oil, paying particular attention to the edges. Sprinkle with salt and a little freshly ground black pepper. 5. Roast until crispy. Bake for 25–30 minutes, or until the potato shells are golden brown and crisp around the edges. Keep an eye on them towards the end to prevent overbrowning. 6. Transfer to a baking tray. Remove the muffin pan from the oven and let the potato shells cool for a few minutes. Carefully lift them out and arrange them on a baking tray lined with baking paper. 7. Add the Brie and cranberry. Place one small Brie wedge inside each potato shell. Top each with approximately ½ teaspoon of cranberry sauce. 8. Bake again. Return the tray to the oven for approximately 5 minutes, or until the Brie softens and becomes deliciously creamy. 9. Garnish and serve. Sprinkle with fresh thyme leaves and an additional pinch of black pepper. Serve immediately while the potato shells are crisp and the Brie is warm and gooey. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: Approximately 65 kcal per bite | Servings: 24 bites
JIMIN 🔥 Not Today Toronto D2 💜💜💜 #jimin #bts #btsarmy
JIMIN 🔥 Not Today Toronto D2 💜💜💜 #jimin #bts #btsarmy

About

Legal