@sakmansports: #lukadoncic #nicoharrison #losangeleslakers #losangeles #lakers

thesakman

Open In TikTok:

Region: US

Tuesday 29 July 2025 02:05:23 GMT

454

32

1

0

Music

Download

No Watermark .mp4 (2.93MB) No Watermark(HD) .mp4 (2.33MB) Watermark .mp4 (3.11MB) Music .mp3

Comments

blu_wop26 :

Guaranteed still a cone on defense

2025-07-29 02:52:19

0

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

Other Videos

#INHO still can't believe he say that when his brother try to find him #leebyunghun #leebyunghunedit #hwanginho #inho #frontman #001 #foryou #fyp #viral #aftereffects #edit #squidgame3 #squidgame2 dt:@uen7rii @editor ౨ৎ @kiesha 𝜗𝜚 @daph ✧ @˙⋆✮ medivssp ✮⋆˙ @𝒮𝓉𝒶𝓁𝓀 ⋆˚࿔ @mel ✧ xr:me

#INHO still can't believe he say that when his brother try to find him #leebyunghun #leebyunghunedit #hwanginho #inho #frontman #001 #foryou #fyp #viral #aftereffects #edit #squidgame3 #squidgame2 dt:@uen7rii @editor ౨ৎ @kiesha 𝜗𝜚 @daph ✧ @˙⋆✮ medivssp ✮⋆˙ @𝒮𝓉𝒶𝓁𝓀 ⋆˚࿔ @mel ✧ xr:me

CWALK JAPAN🇯🇵🅿️ 🤝 @𝑺𝑻𝑰𝑳𝑳 𝑷𝑳𝑨𝒀𝑨𝒁 #cwalk #life #hiphop #japan #fyp

CWALK JAPAN🇯🇵🅿️ 🤝 @𝑺𝑻𝑰𝑳𝑳 𝑷𝑳𝑨𝒀𝑨𝒁 #cwalk #life #hiphop #japan #fyp

Pesto Risotto Mozz sticks & sun-dried tomato ranch 👀. This was my first time ever trying pesto in risotto and needless to say, I’ll definitely be making it again… Recipe: -begin by sautéing diced onion w/ olive oil until translucent -add 1/3 ish cup Arborio rice, and stir constantly until rice is toasted -deglaze with dry white wine -one at a time, ladle in warm chicken stock. Adding a new ladle once the rice has absorbed most of the previous ladle. . Every 1/3 cup of risotto uses abt 3-4 cups of stock. This takes about 20 minutes until the risotto is cooked. Stir very often throughout this process -once cooked, turn down the heat and add butter and a bunch of parmigiano reggiano. Taste and adjust salt levels by adding more parm. -turn off the heat and set risotto aside -for pesto: in a food processor,add a large handful of basil, 1/3 ish cup toasted pine nuts, 1/2 cup grated parmigiano reggiano, 2 cloves garlic. -blend until smooth while streaming in olive oil until desired consistency is reached -add pesto to the risotto a bit at a time. Taste, then add more to your liking. (I added the whole thing) -spread risotto on parchment lined baking sheet and place in fridge or freezer until cooled completely. At least 1 hour -For sauce: in a bowl, add 1/3 cup Mayo, 3/4 cup sour cream, 1/3 cup buttermilk, 1/4 cup each chopped parsley, dill, & chives, 2tbsp sun dried tomato paste, salt & pepper to taste. Add buttermilk to thin if too thick. -once cooled, add 8oz fresh grated low moisture part skim mozzarella to risotto. -form as many mozzarella sticks as possible. You may want to add them to freezer to solidify while you perform the next steps. -create a 3 part breading station. One with flour, one with egg, and one with Italian seasoned bread crumbs. -coat each stick in flour, then egg, then breadcrumbs and set aside on tray. -deep fry until golden brown at 325 deg F. -if u have any specific questions just direct message me and I’ll answer! #cooking #food #italianfood #arancini #mozzarella #mozzarellasticks #Recipe #foodrecipe #pesto #cheese

Pesto Risotto Mozz sticks & sun-dried tomato ranch 👀. This was my first time ever trying pesto in risotto and needless to say, I’ll definitely be making it again… Recipe: -begin by sautéing diced onion w/ olive oil until translucent -add 1/3 ish cup Arborio rice, and stir constantly until rice is toasted -deglaze with dry white wine -one at a time, ladle in warm chicken stock. Adding a new ladle once the rice has absorbed most of the previous ladle. . Every 1/3 cup of risotto uses abt 3-4 cups of stock. This takes about 20 minutes until the risotto is cooked. Stir very often throughout this process -once cooked, turn down the heat and add butter and a bunch of parmigiano reggiano. Taste and adjust salt levels by adding more parm. -turn off the heat and set risotto aside -for pesto: in a food processor,add a large handful of basil, 1/3 ish cup toasted pine nuts, 1/2 cup grated parmigiano reggiano, 2 cloves garlic. -blend until smooth while streaming in olive oil until desired consistency is reached -add pesto to the risotto a bit at a time. Taste, then add more to your liking. (I added the whole thing) -spread risotto on parchment lined baking sheet and place in fridge or freezer until cooled completely. At least 1 hour -For sauce: in a bowl, add 1/3 cup Mayo, 3/4 cup sour cream, 1/3 cup buttermilk, 1/4 cup each chopped parsley, dill, & chives, 2tbsp sun dried tomato paste, salt & pepper to taste. Add buttermilk to thin if too thick. -once cooled, add 8oz fresh grated low moisture part skim mozzarella to risotto. -form as many mozzarella sticks as possible. You may want to add them to freezer to solidify while you perform the next steps. -create a 3 part breading station. One with flour, one with egg, and one with Italian seasoned bread crumbs. -coat each stick in flour, then egg, then breadcrumbs and set aside on tray. -deep fry until golden brown at 325 deg F. -if u have any specific questions just direct message me and I’ll answer! #cooking #food #italianfood #arancini #mozzarella #mozzarellasticks #Recipe #foodrecipe #pesto #cheese

Vi amo a tutti #fyp #xyzbcafypシ

Vi amo a tutti #fyp #xyzbcafypシ

About

Robot

Legal

Privacy Policy