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@amontoya06: #beforeandafter #emprendedoresdeexito #travajoenequipo

Amontoya06
Amontoya06
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Region: US
Saturday 30 April 2022 01:22:31 GMT
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Comments

noname___140
NO NAME :
jaja lo aventó
2022-04-30 01:37:43
46
ddcielo
Detallitos del Cielo :
Tal cual... A mí me dicen y si yo te llevo la tela, y si te llevo la franela? En cuanto me deja el estampado... Noooooooo
2022-04-30 14:55:01
15
lunareyes1804
Ahtziry Muñoz :
no sé que está haciendo pero quiero hacerlo
2022-05-02 04:00:10
7
un_hetero_sexual01
kiraa :
un saludo y primero
2022-04-30 01:32:03
1
nestor_gm2.0
Nestor :
qué es lo que e hechan?
2022-04-30 01:32:22
1
sandra_ortegaa0
Sandra 🌬 :
@gera_ortega0
2022-05-05 22:22:36
1
rigelgutierrez16
Rigel Gutiérrez :
jaja muy cierto tengo un emprendimiento y le vendí a un restaurante famoso de mazatlán, nombre compraban poco y querían que los atendieran como únicos
2022-05-05 18:45:12
1
josephsteve88
Joseph Steve :
Fácil si me preguntan cuanto es lo menos ?les doy algo más arriba del presupuesto que normalmente pondría
2022-05-01 16:49:34
1
jonatan.barroso.379
jonatan... barroso379 :
👍🏻👍🏻👍🏻
2022-05-03 19:52:07
0
yona_slp
Hola :
temprano😌
2022-04-30 12:08:38
0
danieltenorio1241
eldani el crak 11 :
eso es muy cierto
2022-05-07 13:52:40
0
mundogan0909
❤️mi Nino❤️🫶👾 :
Pana como ago para llegar . Me gusta trabajar contru????
2022-05-09 20:57:05
0
sarahdehart
Sarah DeHart :
in the one language I don't know, wtf is happening in this on3?
2022-05-16 18:17:16
0
ponchoxt0106
JL :
muy buen consejo
2022-05-18 18:54:42
0
aome_serna
aome serna :
@camilodavila129
2022-06-19 15:02:08
0
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Libyan dolma— my all-time FAVOURITE food🇱🇾🫑 It’s truly unbeatable Libyan dolma (serves 6-8 people): For the filling: 2 bunches fresh parsley 2 bunches fresh spring onions 1 bunch fresh mint (optional) 1 bunch fresh dill (optional) 1 bunch fresh cilantro (optional) 4 cups short-grain rice, washed and drained 4 cups ground beef or lamb (or can be finely diced) 2 tbsp turmeric 1 tbsp cinnamon powder 1 tbsp black pepper 1 tbsp chili powder 2 tbsp salt 1 cup tomato paste 3/4 cup olive oil (or can partially substitute with vegetable oil) Wash and chop all the fresh herbs. Note that the parsley and spring onions are fundamental to Libyan dolma, but the mint, dill, and cilantro are optional (but delicious additions). Variations exist from city-to-city and even household-to-household in Libya. In a large bowl, mix together the washed and chopped herbs, rice, meat, spices, tomato paste, and oil. Adjust the amount of salt and chili powder to your taste preference. You can stuff this flavourful mixture into sweet peppers, zucchini, mini eggplants, onions, and so on. Just core then lightly salt the inside of the vegetable first. I recommend either steaming these for 1 hour or cooking them on the stove top on low heat for 1 hour in water mixed with 1/4 cup tomato paste, 1/2 tsp salt, 1/2 tsp cinnamon powder, and 1 tbsp olive oil. You can also make cabbage rolls, Swiss chard rolls, or stuffed grape leaves. For the Swiss chard, blanch the leaves for about 30 seconds before stuffing them. After stuffing them, you can either steam the rolls for 1 hour or cook them on the stove in the same water mixture for 1 hour on low heat in a pan/pot lined with sliced potato rounds to avoid burning. As for the cabbage rolls, remove the core/stem of the cabbage head and boil it in water for 15-20 minutes on each side then loosen all the leaves. After stuffing them, I recommend either stove-top for 1 hour on low heat or pressure cooking for 40 minutes in the same water mixture. Finally, I only recommend pressure cooking for the grape leaves; use the same water mixture and pressure cook on high for about 40 minutes. Enjoy! #dinner #Dinnerldeas #dinnerwithme #food #Foodie #cook #cooking #cookwithme #foodinspo #dinnerinspo #libyanfood #libya #libyan #northafrican #arab #🇱🇾
Libyan dolma— my all-time FAVOURITE food🇱🇾🫑 It’s truly unbeatable Libyan dolma (serves 6-8 people): For the filling: 2 bunches fresh parsley 2 bunches fresh spring onions 1 bunch fresh mint (optional) 1 bunch fresh dill (optional) 1 bunch fresh cilantro (optional) 4 cups short-grain rice, washed and drained 4 cups ground beef or lamb (or can be finely diced) 2 tbsp turmeric 1 tbsp cinnamon powder 1 tbsp black pepper 1 tbsp chili powder 2 tbsp salt 1 cup tomato paste 3/4 cup olive oil (or can partially substitute with vegetable oil) Wash and chop all the fresh herbs. Note that the parsley and spring onions are fundamental to Libyan dolma, but the mint, dill, and cilantro are optional (but delicious additions). Variations exist from city-to-city and even household-to-household in Libya. In a large bowl, mix together the washed and chopped herbs, rice, meat, spices, tomato paste, and oil. Adjust the amount of salt and chili powder to your taste preference. You can stuff this flavourful mixture into sweet peppers, zucchini, mini eggplants, onions, and so on. Just core then lightly salt the inside of the vegetable first. I recommend either steaming these for 1 hour or cooking them on the stove top on low heat for 1 hour in water mixed with 1/4 cup tomato paste, 1/2 tsp salt, 1/2 tsp cinnamon powder, and 1 tbsp olive oil. You can also make cabbage rolls, Swiss chard rolls, or stuffed grape leaves. For the Swiss chard, blanch the leaves for about 30 seconds before stuffing them. After stuffing them, you can either steam the rolls for 1 hour or cook them on the stove in the same water mixture for 1 hour on low heat in a pan/pot lined with sliced potato rounds to avoid burning. As for the cabbage rolls, remove the core/stem of the cabbage head and boil it in water for 15-20 minutes on each side then loosen all the leaves. After stuffing them, I recommend either stove-top for 1 hour on low heat or pressure cooking for 40 minutes in the same water mixture. Finally, I only recommend pressure cooking for the grape leaves; use the same water mixture and pressure cook on high for about 40 minutes. Enjoy! #dinner #Dinnerldeas #dinnerwithme #food #Foodie #cook #cooking #cookwithme #foodinspo #dinnerinspo #libyanfood #libya #libyan #northafrican #arab #🇱🇾
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