@jenny.fashion10: ✨ Elegant Ladies’ Dress ✨ Step out in style with this beautiful, classy dress. Perfect for parties, events, dinners, and special occasions. 💕 📩 DM to order 🚚 Delivery available #LadiesDress #LuxuryFashion #WomenFashion #FashionGhana #GhanaFashion

Jennifer's Fashion
Jennifer's Fashion
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Region: GH
Tuesday 10 November 2026 01:54:12 GMT
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loistetteh520
Lois Tetteh :
How much and where is your location
2026-11-10 16:18:51
1
sawudatayakubu
Sawudata Yakubu :
how much is it and pls location
2026-11-10 16:25:47
1
dee189772
Dee1 :
Do you do delivery??
2026-11-10 20:00:07
1
dee189772
Dee1 :
To Accra??
2026-11-10 20:00:20
1
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Crispy cheesy hashbrowns Ingredients  8-9 medium russet potatoes  5 tbsp corn starch 4 oz shredded cheddar cheese  Salt to taste 1 tsp black pepper  1 1/2 tsp garlic powder  Oil for frying  For the sauce  1/2 cup mayonnaise  2 tbsp ketchup  1 tbsp hot sauce  Salt to taste 1 tsp garlic powder  1/2 tsp black pepper  1/4 tsp smoked paprika powder  1 tsp lemon juice  Method  Peel the potatoes Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture. Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. Heat about 1 inch of oil in a skillet over medium heat to 360°F.  Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. Transfer to a wire rack or paper towel-lined plate and let the excess oil drain. For the sauce  Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice (or pickle juice) until smooth and creamy. Serve the hash browns hot and crispy with the dipping sauce.  #Recipe #hashbrowns
Crispy cheesy hashbrowns Ingredients 8-9 medium russet potatoes 5 tbsp corn starch 4 oz shredded cheddar cheese Salt to taste 1 tsp black pepper 1 1/2 tsp garlic powder Oil for frying For the sauce 1/2 cup mayonnaise 2 tbsp ketchup 1 tbsp hot sauce Salt to taste 1 tsp garlic powder 1/2 tsp black pepper 1/4 tsp smoked paprika powder 1 tsp lemon juice Method Peel the potatoes Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture. Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. Transfer to a wire rack or paper towel-lined plate and let the excess oil drain. For the sauce Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice (or pickle juice) until smooth and creamy. Serve the hash browns hot and crispy with the dipping sauce. #Recipe #hashbrowns

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