Kaneka - The Magnificent (Server Rubilax)

I am Kaneka. The people in my guild don't talk to me. My guild master is missing. A powerful mage like me deserved more from life.

Woman
Guitarist
Wakfu Player

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

My multiple targets magic atack, very multiplied.

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@TheNotGreenish Traficante é a pior escória da sociedade.

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@Dexsterpiece Better draw like shit than use AI and fool people as if you had drawn something.

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

Saving recipt!!!

[Flavorful Kitchen Adventures @ann_ann886]

Cherry Cheesecake Egg Rolls

Servings: 4
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: 25 minutes

Ingredients
For the Filling:
8 oz (225g) cream cheese, softened
3 tbsp powdered sugar
1 tsp vanilla extract
½ tsp lemon zest (optional)
1 cup cherry pie filling (or homemade cherry compote)
For the Egg Rolls:
8 egg roll wrappers
1 large egg, beaten (for sealing)
Vegetable oil, for frying
For Serving:
Powdered sugar, for dusting
Extra cherry pie filling, for drizzling

Instructions
Make the filling. Beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth and creamy.
Assemble. Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spread about 2 tbsp cream cheese mixture in a log shape across the lower third. Spoon 1 tbsp cherry filling on top. Fold the bottom corner over the filling, tuck in the sides, then roll tightly toward the top corner. Brush the top corner with beaten egg and seal the roll. Repeat with remaining wrappers.
Fry. Heat 2–3 inches of oil in a heavy pot to 350°F (175°C). Fry egg rolls in batches 3–4 minutes, turning occasionally, until golden brown and crispy. Don't overcrowd.
Drain. Transfer to a wire rack or paper towel-lined plate. Let cool slightly.
Serve. Dust generously with powdered sugar and drizzle with extra cherry filling. Serve warm.

Tips
Don't overfill — too much filling and the rolls burst in the oil.
Seal tightly with egg wash on the final corner; any gap and oil seeps inside.
Keep oil at 350°F — too cool and they absorb oil; too hot and they burn before the center warms.

Variations
Swap cherry pie filling for strawberry, blueberry, or raspberry.
Add a pinch of cinnamon to the cream cheese filling.
Bake instead of fry: brush with melted butter and bake at 425°F (220°C) for 12–15 minutes, turning once.

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@ZarteLaCreatura É o Sonic crente mentiroso?

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@KristenVtuber That is the bare minimum.

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@elenabeann Yes, I am Azusa Nakano in real life x3

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@AvaVtuber_ I could give my ass for a beer.

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@ANIME2YT Make a clip with the chorus "Lay all your love on me"

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@theotacion_ Esse aí é o Gula x3

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@iVoidumbs Como se estivesse chamando alguem pra sua guilda

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@iVoidumbs Filha é musume. Uchi no ko ni naranai ka? Isso está mais pra, vem fazer parte da familia (uchi)

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@O_Dougl4s Subaru

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@O_Dougl4s Julius matou um Astrea, god.

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@O_Dougl4s Subaru sofreu muito mais, não tem nem comparação. Nem sou fã, mas todo dia Subaru morre umas 5 vezes das piores formas possíveis. Esse desenho é gore puro.

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@casandraaalee ficou uma merda

[Kaneka - The Magnificent (Server Rubilax) @jawsoffrost]

@Lugoilustration Dude, stop watch animes.

[Recipes by Clare @recipesbyclare]

Baked Orange Chicken

Ingredients:
- 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- ½ cup all-purpose flour
- Cooking spray or additional vegetable oil for brushing
- 1 tablespoon vegetable oil
- 1½ tablespoons fresh ginger, minced
- 2 teaspoons garlic, minced (about 2 cloves)
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons rice wine (or dry white wine)
- ¼ cup fresh orange juice (from 1 large orange)
- 1 teaspoon sesame oil
- 3 tablespoons low-sodium soy sauce
- 10 tablespoons granulated sugar (about ⅔ cup)
- 10 tablespoons white vinegar (about ⅔ cup)
- Zest of 1 orange

Instructions:
1. Prepare the oven and panko: Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Place the panko breadcrumbs in a food processor and pulse several times until they reach a finer texture similar to regular breadcrumbs. This helps them adhere better to the chicken.
2. Set up the breading station: Arrange your breading station with four separate bowls: one with the flour, one with beaten eggs, one with the processed panko breadcrumbs, and one containing the chicken chunks. Season the flour with a pinch of salt and pepper if desired.
3. Bread the chicken: Working with a few pieces at a time, dredge the chicken first in the flour (shaking off excess), then dip into the beaten eggs, and finally coat in the panko breadcrumbs, pressing gently to ensure even coverage. Place the breaded chicken pieces on the prepared baking sheet, leaving a little space between each piece.
4. Bake the chicken: Spray the breaded chicken pieces lightly with cooking spray or brush with a small amount of vegetable oil to help them brown. Bake in the preheated oven for 20-25 minutes until golden brown and crispy, flipping halfway through. The internal temperature should reach 165°F.
5. Prepare the orange sauce: While the chicken is baking, make the sauce. In a medium saucepan, heat the tablespoon of vegetable oil over medium heat. Add the minced ginger, garlic, and crushed red pepper flakes. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
6. Finish the sauce: Add the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest to the saucepan. Whisk to combine and remove any lumps. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
7. Combine and serve: When the chicken is done baking, transfer it to a large bowl. Pour the warm orange sauce over the chicken and gently toss until all pieces are evenly coated. Serve immediately while hot and crispy.