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huu le can tho ✈️ :

đt như này ổn ko bro 🗿

2025-11-09 09:51:53

1

đăng khoa! :

cho mik xin tên map mik flo r

2025-11-09 03:33:59

0

Võ Nguyên Đào :

máy đứng luôn :)))

2025-11-09 03:13:52

1

GLS_Titanium :

chấm điểm giúp tui đc ko bro

2025-11-09 07:36:11

0

️ :

Cây xăng nằm đâu v

2025-11-09 06:41:49

0

️ :

xe nhiêu thế

2025-11-09 02:46:56

0

Tram:3 :

hộ video với ngdep

2025-11-09 02:30:19

0

lộc@ :

cho x t game

2025-11-09 02:52:47

0

𝙡𝙞𝙤 ᶻ 𝗓 𐰁 .ᐟ :

ủa di chuyển cam từ từ sao v

2025-11-09 03:16:13

0

aTus•Senpai🐧🍭 :

lm trên pe đc k

2025-11-09 06:19:26

0

✧ 𝙻𝟺𝚠𝚒𝚡 :

Con này handing ổn k bro

2025-11-09 08:47:29

0

️ :

:))

2025-11-09 10:04:58

0

alo??? :

xe chỉ để đẹp chứ đua thì thua

2025-11-09 07:48:20

3

Tờ Tờ😜 :

như này ổn ko mn

2025-11-09 10:47:47

0

TRẺ TRÂU GAY LỌ :

Xin tên nhạc

2025-11-09 10:17:54

0

Sỹ bầu💀 :

Đẹp v mà flop

2025-11-09 02:40:11

0

️ :

hộ video🥰

2025-11-09 03:53:11

0

️ :

m tối ngày xh hoài

2025-11-09 10:46:01

1

Anh minhs beoz đây✅ :

có 1 củ mua xe gì ngon cả nhà

2025-11-09 06:28:00

0

vua môn học - Trần Minh Trí :

2025-11-09 08:19:34

0

Nguyễn Học :

2025-11-09 08:12:46

0

️ :

Chỉ t cách chỉnh đồ hoạ nét vs chứ ip t chs max mà mờ🗿🗿

2025-11-09 10:31:49

0

WXCARAK_CS :

ý tưởng của ng khác nhưng quên tên nên không ghi cre xin lỗi cre nhé😁

2025-11-09 07:13:38

0

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Other Videos

Đoán xem hv hay gv e ạ 🥰🥰🥰 Dc : @QuachNhocAnh #feel #dancebar #class

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Steak & Stout Pie - My Top 5 recipes of 2024 - No.2 Recipe for Steak & Stout Pie with Mash & Gravy Ingredients (Serves 4): 800g shortcrust pastry plain flour for dusting 1 free-range egg, beaten 3–4 tbsp vegetable oil 900g Lean stewing steak pieces - @macburnhamfamilybutchers 2 onions, chopped 2 celery sticks, chopped 4 garlic cloves, chopped 1 fresh thyme sprig 2 bay leaves 300 ml Beef stock 400ml stout 2 large carrots, chopped salt and pepper 1.2 kg Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt & pepper 50g Butter 50g Flour 150ml Red wine 350ml Beef stock Method: Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside. Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool. Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife. For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste. Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash. Bake the pie for 30–35 minutes until golden and crisp. For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste. Serve the pie on top of the mash and pour over your gravy. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #steakandstoutpie #steakpie #meatpie #gravy #mash

Steak & Stout Pie - My Top 5 recipes of 2024 - No.2 Recipe for Steak & Stout Pie with Mash & Gravy Ingredients (Serves 4): 800g shortcrust pastry plain flour for dusting 1 free-range egg, beaten 3–4 tbsp vegetable oil 900g Lean stewing steak pieces - @macburnhamfamilybutchers 2 onions, chopped 2 celery sticks, chopped 4 garlic cloves, chopped 1 fresh thyme sprig 2 bay leaves 300 ml Beef stock 400ml stout 2 large carrots, chopped salt and pepper 1.2 kg Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt & pepper 50g Butter 50g Flour 150ml Red wine 350ml Beef stock Method: Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside. Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool. Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife. For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste. Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash. Bake the pie for 30–35 minutes until golden and crisp. For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste. Serve the pie on top of the mash and pour over your gravy. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #steakandstoutpie #steakpie #meatpie #gravy #mash

#خذلان #اكتئاب💔 ##عبارات #ثقه #اكسبلورexplore

#خذلان #اكتئاب💔 ##عبارات #ثقه #اكسبلورexplore

Christmas Roast Potatoes with a Rosemary, Sage & Thyme Salt Ingredients: Potatoes: 2kg Maris Piper potatoes, peeled and cut into large chunks 1.5 litres beef stock (enough to cover the potatoes) 3 fresh thyme sprigs 3 fresh rosemary sprigs 3 garlic cloves, whole and peeled 1 jar goose fat - Herb Mixture (10 minutes before the end): 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh thyme, finely chopped 4 garlic cloves, minced 2 tbsp olive oil 1 tsp sea salt flakes Herb Salt: 1 tbsp fresh rosemary 1 tbsp fresh thyme 1 tbsp fresh sage 2 tbsp sea salt flakes Method: Place the peeled and cut potatoes into a large pot of beef stock, ensuring they are fully covered. Add fresh thyme, rosemary sprigs, and the whole peeled garlic cloves to infuse flavour. Bring the stock to a boil and simmer for about 8-10 minutes until the potatoes are just tender but not falling apart. Drain the potatoes and leave them to steam dry for a few minutes on a racked tray. Preheat the oven to 200C. Place a large roasting tray in the oven with a generous amount of goose fat to heat up for about 10 minutes. Carefully place the par-boiled potatoes into the hot goose fat, ensuring they are evenly coated and sprinkle with salt. Roast for 45-60 minutes, turning halfway, until they begin to turn golden and crisp. In a small bowl, mix the minced garlic, chopped rosemary, thyme, a drizzle of olive oil, and a good pinch of sea salt flakes. Remove the tray from the oven and evenly coat the potatoes with the garlic-herb mixture. Return to the oven for the final 10 minutes to allow the garlic and herbs to become fragrant and golden. For the herb salt combine fresh rosemary, thyme, sage, and sea salt flakes. Use a pestle and mortar (or pulse in a spice grinder) to mix everything together for a vibrant, fragrant salt. Plate up and Enjoy! #roastpotatoes #roasts #christmasdinner #Recipe

Christmas Roast Potatoes with a Rosemary, Sage & Thyme Salt Ingredients: Potatoes: 2kg Maris Piper potatoes, peeled and cut into large chunks 1.5 litres beef stock (enough to cover the potatoes) 3 fresh thyme sprigs 3 fresh rosemary sprigs 3 garlic cloves, whole and peeled 1 jar goose fat - Herb Mixture (10 minutes before the end): 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh thyme, finely chopped 4 garlic cloves, minced 2 tbsp olive oil 1 tsp sea salt flakes Herb Salt: 1 tbsp fresh rosemary 1 tbsp fresh thyme 1 tbsp fresh sage 2 tbsp sea salt flakes Method: Place the peeled and cut potatoes into a large pot of beef stock, ensuring they are fully covered. Add fresh thyme, rosemary sprigs, and the whole peeled garlic cloves to infuse flavour. Bring the stock to a boil and simmer for about 8-10 minutes until the potatoes are just tender but not falling apart. Drain the potatoes and leave them to steam dry for a few minutes on a racked tray. Preheat the oven to 200C. Place a large roasting tray in the oven with a generous amount of goose fat to heat up for about 10 minutes. Carefully place the par-boiled potatoes into the hot goose fat, ensuring they are evenly coated and sprinkle with salt. Roast for 45-60 minutes, turning halfway, until they begin to turn golden and crisp. In a small bowl, mix the minced garlic, chopped rosemary, thyme, a drizzle of olive oil, and a good pinch of sea salt flakes. Remove the tray from the oven and evenly coat the potatoes with the garlic-herb mixture. Return to the oven for the final 10 minutes to allow the garlic and herbs to become fragrant and golden. For the herb salt combine fresh rosemary, thyme, sage, and sea salt flakes. Use a pestle and mortar (or pulse in a spice grinder) to mix everything together for a vibrant, fragrant salt. Plate up and Enjoy! #roastpotatoes #roasts #christmasdinner #Recipe

အေးချမ်းလိုက်တာ အပြုံးရောလူရော#ormkornnaphat #linglingkwong #lingorm

အေးချမ်းလိုက်တာ အပြုံးရောလူရော#ormkornnaphat #linglingkwong #lingorm

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