@nutty_sweet: รักวันเล่นหลังที่สุด🦍#ผู้หญิงเล่นเวท #เวทเทรนนิ่ง #เวทเทรนนิ่งผู้หญิง #ออกกําลังกาย #ต้าวหนุบหนับน้อย #gym #CapCut

🍑nutty sweet🍑

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Friday 18 July 2025 01:51:33 GMT

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jew :

หุ่นพี่สวยอ่ะ🥰🥰

2025-07-18 23:55:24

1

rittrainnerfitness :

ร่างกายฟิตมากกกก

2025-07-25 00:43:41

0

Odin Stylee 🇲🇽 :

Gran progreso 👍 Nunca te rindas niña 🙃

2025-07-18 04:31:09

0

เบว 😍 รักเธอกะเบอะนิ :

👍👍👍👏👏✌😍

2025-07-19 16:11:10

1

Tony :

👏👏👏

2025-07-19 08:01:45

1

Samrat Soni (GYM LOVER ❤️💪🏻) :

❤️❤️❤️💪💪💪❤️❤️❤️

2025-07-18 09:06:28

1

ภาณุเดช เหยาหมิง :

😳😳😳😳

2025-07-18 08:09:07

1

Modtanoy2528 :

😊✌️✌️

2025-07-18 04:55:37

1

Aas :

👍👍

2025-07-18 04:55:05

1

busmanop :

🥰🥰🥰

2025-07-18 03:48:45

1

AKBELL :

🔥🔥🔥

2025-07-18 03:44:32

1

🎀⚽kunagorn_16⚽🎀 :

@nutty_sweet 😍😍😍

2025-07-28 15:36:29

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mas kemal

mas kemal"😹 #17junzz #fypシ゚ #presetkece #presetxml #epep #destroyallbase #foryou

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#tiktokshop #2024 #trump #foryoupage

Beef Wellington -4lbs center cut beef fillet: pat dry and season generously with salt and set aside in fridge until ready to cook -duxelle: 13 cups mushroom brown/white (6.5 each), shred/mince it. Add to pan with 2tb olive oil pinch of salt and cook for 25min until moisture has evaporated. Then add 1 minced garlic clove 2tb thyme and cook for a few mins until it’s cooked through. Turn heat to high and deglaze with 5tbs whiskey. Set aside to cool. -crepes: boil 1/2 cup parsley, 3.5 cups spinach, 1/4 cups chives for 30 seconds then quickly blanch them in iced water bath. Then squeeze out the greens of all water then add to blender with 1 and 1/4 cups milk and puree mixture then pass through strainer. Add 2 eggs and 2.5 tbs melted butter. In separate bowl add 1 and 1/4 cups flour pinch of salt then add green puree while whisking it until completely smooth-add some milk so consistency is thin. In pan lightly wipe with butter and add thin amount of green batter to make crepes! Will need 4 crepes -beef time! Take it out of fridge, pat dry, rub heaping amount of veg oil around entire meat. In high heat sear meat on all sides for 30-60 seconds each side or until brown. Set again and brush entire beef with Dijon mustard. Tightly wrap and refrigerate for 30min -assemble layers: lay out Saran Wrap then place 4 crepes overlapping to form a square. Lay prosciutto evenly on top of crepes then spread duxelle evenly. Place beef on bottom end then roll tightly. Cut off any excess after roll complete then twist ends of Saran Wrap tightly- cool in fridge 30min -Wellington time: lay out 1 sheet of puff pastry and brush with egg wash then place beef roll up on bottom end of pastry then roll tightly and remove any excess pastry- overlap ends a little for nice seal. Place Wellington on baking tray and egg wash. Lay second sheet of pastry use run latrice cutter vertically (bought on Amazon). Lay lattice-cut pastry sheet on top of rolled Wellington then brush again with egg wash. Optional: garnish with thyme -bake 375F until internal temp is 130F, should take 40-45min. Rest 10min -sauce: in pan add 1/2 shallot, 1 and 1/4 cup beef stock, 2 cups red wine, sprinkle rosemary, add 4tbs butter to make sauce nice and velvety- remove shallot and rosemary, can add a little slurry to desired thickness -slice Wellington drizzle sauce and enjoy! #fyp #funny #cooking #Foodie #mealprep #FoodTok #funnychef #beefwellington #beef #gordonramsay

Beef Wellington -4lbs center cut beef fillet: pat dry and season generously with salt and set aside in fridge until ready to cook -duxelle: 13 cups mushroom brown/white (6.5 each), shred/mince it. Add to pan with 2tb olive oil pinch of salt and cook for 25min until moisture has evaporated. Then add 1 minced garlic clove 2tb thyme and cook for a few mins until it’s cooked through. Turn heat to high and deglaze with 5tbs whiskey. Set aside to cool. -crepes: boil 1/2 cup parsley, 3.5 cups spinach, 1/4 cups chives for 30 seconds then quickly blanch them in iced water bath. Then squeeze out the greens of all water then add to blender with 1 and 1/4 cups milk and puree mixture then pass through strainer. Add 2 eggs and 2.5 tbs melted butter. In separate bowl add 1 and 1/4 cups flour pinch of salt then add green puree while whisking it until completely smooth-add some milk so consistency is thin. In pan lightly wipe with butter and add thin amount of green batter to make crepes! Will need 4 crepes -beef time! Take it out of fridge, pat dry, rub heaping amount of veg oil around entire meat. In high heat sear meat on all sides for 30-60 seconds each side or until brown. Set again and brush entire beef with Dijon mustard. Tightly wrap and refrigerate for 30min -assemble layers: lay out Saran Wrap then place 4 crepes overlapping to form a square. Lay prosciutto evenly on top of crepes then spread duxelle evenly. Place beef on bottom end then roll tightly. Cut off any excess after roll complete then twist ends of Saran Wrap tightly- cool in fridge 30min -Wellington time: lay out 1 sheet of puff pastry and brush with egg wash then place beef roll up on bottom end of pastry then roll tightly and remove any excess pastry- overlap ends a little for nice seal. Place Wellington on baking tray and egg wash. Lay second sheet of pastry use run latrice cutter vertically (bought on Amazon). Lay lattice-cut pastry sheet on top of rolled Wellington then brush again with egg wash. Optional: garnish with thyme -bake 375F until internal temp is 130F, should take 40-45min. Rest 10min -sauce: in pan add 1/2 shallot, 1 and 1/4 cup beef stock, 2 cups red wine, sprinkle rosemary, add 4tbs butter to make sauce nice and velvety- remove shallot and rosemary, can add a little slurry to desired thickness -slice Wellington drizzle sauce and enjoy! #fyp #funny #cooking #Foodie #mealprep #FoodTok #funnychef #beefwellington #beef #gordonramsay

#onthisday

سجن الماء Silent Hill 4 #silenthill

سجن الماء Silent Hill 4 #silenthill

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