phoolishdee @phoolish_dee - Twitter Profile

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phoolishdee @phoolish_dee

almost 6 years ago

If you wanna jump off the shelf, go ahead... but don’t bring down my value!!! $$$$$$

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phoolishdee @phoolish_dee

about 13 hours ago

@NurseBae_A Happy birthday

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phoolish_dee retweeted

Teenah R 🇺🇸🇳🇬

@Tina_rayx

about 21 hours ago

Many of us have been doing this for years.

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phoolish_dee retweeted

Health America

@US_Health_

1 day ago

Try this!

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Who to follow

Father, musician, mechanic, carpenter, etc.

@EyinjuOba

@Enni70181054

Virtual Assistant (Admin) | Faithful in little things ✝️📌

phoolish_dee retweeted

!Nspirenaire〽️

@Inspirenaire

2 days ago

I needed this tutorial...I only learned the one generic way . Lolol

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phoolish_dee retweeted

Flavorful Kitchen Adventures

@ann_ann886

3 days ago

Philly Cheesesteak Egg Rolls Serves: 4–6 • Makes: 8–10 egg rolls • Prep: 20 minutes • Cook: 15 minutes • Total: about 35 minutes Ingredients For the filling 1 lb thinly sliced ribeye, sirloin, or shaved beef 1 tbsp olive oil 1 tbsp butter 1 small onion, thinly sliced 1 small green bell pepper, thinly sliced 2 garlic cloves, minced 1 tsp Worcestershire sauce 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp smoked paprika, optional 6–8 slices provolone cheese, or 1 1/2 cups shredded provolone/mozzarella For the rolls 8–10 egg roll wrappers 1 egg, beaten, for sealing Oil, for frying Optional dipping sauce Cheese sauce Ranch Spicy mayo BBQ sauce Instructions 1. Cook the filling Heat olive oil and butter in a skillet over medium-high heat. Add onion and bell pepper. Cook 4–5 minutes until softened and lightly browned. Add garlic and cook 20 seconds. Add the beef, Worcestershire sauce, salt, pepper, and paprika if using. Cook until the beef is browned and most of the moisture is gone, about 3–4 minutes. Let the filling cool slightly so the wrappers stay crisp. 2. Fill the egg rolls Lay one wrapper in a diamond shape. Spoon 2–3 tablespoons of filling near the bottom center. Top with a half slice or a small handful of cheese. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg and seal. Repeat with the remaining wrappers. 3. Fry Heat oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate or wire rack. 4. Serve Serve hot while the cheese is melty, with your favorite dipping sauce. Air fryer option Spray the egg rolls lightly with oil. Air fry at 390°F (200°C) for 8–10 minutes, turning halfway, until crisp and golden. Tips Let the filling cool a little before rolling so the wrappers do not get soggy. Don’t overfill or the rolls can burst while frying. Shaved beef works best for that classic cheesesteak texture. Provolone gives the most authentic flavor, but mozzarella gives the best cheese pull. Easy variations Add sautéed mushrooms for extra richness. Use pepper jack for a spicy twist. Bake at 425°F (220°C) for 15–18 minutes if you prefer oven-baked.