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@cathyfillot:

cathy fillot
cathy fillot
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Region: FR
Thursday 31 July 2025 06:43:19 GMT
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davidportos67
David 🇵🇹🇵🇹 :
Normal 👍 👍 même moi je te kiff 😍 😍 👌 👌 🌹 🌹
2025-07-31 09:04:22
1
bernarddupont73
bernarddupont73 :
bonjour jeune fille très bon jeudi à toi amitiés bernard gros bisous
2025-07-31 06:57:17
1
.thierry.titi
Thierry titi :
bonjour Cathy très belle vidéo bon jeudi gros bisous🥰🥰
2025-07-31 07:57:53
1
zino_islam0
Zino :
🦋🦋🦋
2025-07-31 20:08:05
0
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kendhi aah nere aahh #fypシ゚ #xyzcba
kendhi aah nere aahh #fypシ゚ #xyzcba
صباح الخير صباح الورد 🌹 فيروز فيروزيات 🌺 مستقبلك ما بقدر شوفك #صباح_الخير 🌺🌹🥰💋💞🌷🌸 #فيروزيات 💐🎶💓😍💕☀️☕ #فيروز ⭐💫⚡✨🌟👑🥰😘 #صباحكم_أحلى_صباح #اسعد_الله_جميع_اوقاتكم🌹🌹
صباح الخير صباح الورد 🌹 فيروز فيروزيات 🌺 مستقبلك ما بقدر شوفك #صباح_الخير 🌺🌹🥰💋💞🌷🌸 #فيروزيات 💐🎶💓😍💕☀️☕ #فيروز ⭐💫⚡✨🌟👑🥰😘 #صباحكم_أحلى_صباح #اسعد_الله_جميع_اوقاتكم🌹🌹
How to create patters and texture styles in textured art 🎨👩‍🎨 #canvasart #canvaspainting #doitfortheprocessart #emergingart #uniqueartwork #mixedmediaoncanvas #texturedart
How to create patters and texture styles in textured art 🎨👩‍🎨 #canvasart #canvaspainting #doitfortheprocessart #emergingart #uniqueartwork #mixedmediaoncanvas #texturedart
Buffalo Chicken Burger Ingredients - 600ml (20 fl oz) buttermilk - 350ml (12 fl oz) vinegar-style hot sauce - 2 tsp chilli powder - 3 tbsp garlic powder - 2 tbsp onion powder - ½ tsp MSG (optional) - ½ tsp salt - 6 large chicken thighs, boneless and skinless - small bunch of chives, finely sliced - 100g (3½ oz) mayonnaise - 100g (3½ oz) sour cream - zest of 1 lemon - 150g (5 oz) butter - 60ml (2 fl oz) honey - 20ml (¾ fl oz) vinegar - 200g (7 oz) rice flour - 200g (7 oz) plain flour - oil for frying - 6 milk buns - 1 head butter lettuce, washed - dill pickles, sliced Method Prep the marinade - In a large bowl, combine 600ml buttermilk, 50ml vinegar-style hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG, and ½ teaspoon salt. Mix well. - Trim excess fat from the chicken thighs and butterfly any thick pieces for even cooking. - Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 2–6 hours. Ranch dressing and Buffalo sauce - To make the ranch dressing, in a small bowl mix together the sour cream, 50ml buttermilk, mayonnaise, chives, lemon zest, and a pinch of salt. Set aside. - To make the buffalo sauce, in a saucepan combine 300ml vinegar-style hot sauce, 100g butter, 60ml honey, 20ml vinegar, and 1 tablespoon garlic powder. - Heat over medium, stirring until the butter melts and the mixture is smooth and emulsified. Remove from heat and set aside. Fry the chicken - To make the dredge, in a large bowl mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and a generous pinch of salt. - Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F). - Remove the chicken thighs from the marinade. Add 2–3 spoonfuls of the marinade to the flour mixture and mix to create crispy bits. - Coat each piece of chicken thoroughly in the flour mixture, pressing to ensure even coverage. - Fry the chicken in batches for 10–12 minutes, or until golden brown and the internal temperature reaches at least 70°C (160°F). Transfer to a wire rack to rest. Assemble - Toast the milk buns in a pan with butter until golden. - Spread ranch dressing on the bottom bun and top with a layer of butter lettuce. - Dip the fried chicken in the buffalo sauce, allowing excess to drip off, and place on the lettuce. - Add sliced dill pickles and another dollop of ranch dressing, then top with the other half of the bun. - Serve immediately and enjoy! #cooking #Recipe #chickenburger #fyp
Buffalo Chicken Burger Ingredients - 600ml (20 fl oz) buttermilk - 350ml (12 fl oz) vinegar-style hot sauce - 2 tsp chilli powder - 3 tbsp garlic powder - 2 tbsp onion powder - ½ tsp MSG (optional) - ½ tsp salt - 6 large chicken thighs, boneless and skinless - small bunch of chives, finely sliced - 100g (3½ oz) mayonnaise - 100g (3½ oz) sour cream - zest of 1 lemon - 150g (5 oz) butter - 60ml (2 fl oz) honey - 20ml (¾ fl oz) vinegar - 200g (7 oz) rice flour - 200g (7 oz) plain flour - oil for frying - 6 milk buns - 1 head butter lettuce, washed - dill pickles, sliced Method Prep the marinade - In a large bowl, combine 600ml buttermilk, 50ml vinegar-style hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG, and ½ teaspoon salt. Mix well. - Trim excess fat from the chicken thighs and butterfly any thick pieces for even cooking. - Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 2–6 hours. Ranch dressing and Buffalo sauce - To make the ranch dressing, in a small bowl mix together the sour cream, 50ml buttermilk, mayonnaise, chives, lemon zest, and a pinch of salt. Set aside. - To make the buffalo sauce, in a saucepan combine 300ml vinegar-style hot sauce, 100g butter, 60ml honey, 20ml vinegar, and 1 tablespoon garlic powder. - Heat over medium, stirring until the butter melts and the mixture is smooth and emulsified. Remove from heat and set aside. Fry the chicken - To make the dredge, in a large bowl mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and a generous pinch of salt. - Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F). - Remove the chicken thighs from the marinade. Add 2–3 spoonfuls of the marinade to the flour mixture and mix to create crispy bits. - Coat each piece of chicken thoroughly in the flour mixture, pressing to ensure even coverage. - Fry the chicken in batches for 10–12 minutes, or until golden brown and the internal temperature reaches at least 70°C (160°F). Transfer to a wire rack to rest. Assemble - Toast the milk buns in a pan with butter until golden. - Spread ranch dressing on the bottom bun and top with a layer of butter lettuce. - Dip the fried chicken in the buffalo sauce, allowing excess to drip off, and place on the lettuce. - Add sliced dill pickles and another dollop of ranch dressing, then top with the other half of the bun. - Serve immediately and enjoy! #cooking #Recipe #chickenburger #fyp


cocok juga ya kalau sehidup semati gini wkwk #dots #descendantsofthesun #kdrama #yoosijin #kangmoyeon #songjoongki #songhyekyo #fyp
cocok juga ya kalau sehidup semati gini wkwk #dots #descendantsofthesun #kdrama #yoosijin #kangmoyeon #songjoongki #songhyekyo #fyp

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