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@kngemma: <\3 #fyp

emma
emma
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Region: DE
Wednesday 20 September 2023 16:10:00 GMT
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Comments

.tomfrommyspace.com
Tom from MySpace :
Cannons out to play (with rizz)
2023-09-25 01:55:58
3
osmandalar347
osmandalar347 :
so beautiful
2023-09-20 16:26:28
1
leonderrizz
Leonderrizzler :
Amazing Setup 🤩
2023-09-23 18:28:59
1
olivers1997
Oliver Schieck :
Pure Schönheit 😍
2023-09-20 16:51:09
2
timhennesy
timhennesy :
Wie man so perfekt aussehen kann 🫶😱
2023-09-20 19:20:02
1
jman0097
jman :
You're amazingly beautiful ❤️
2023-09-20 23:10:48
1
gogol_420
Jonasbengel_ :
Erster kras hübsch
2023-09-20 16:14:55
0
leonderrizz
Leonderrizzler :
Sieht sehr gut aus 🫶
2023-09-21 22:11:35
1
romolodomar2
romolo :
🤩🤩🤩
2024-11-30 06:32:26
0
osmandalar347
osmandalar347 :
😳😍😘🥰
2023-09-20 16:25:31
0
jennad_bl
jennad_bl :
😳😳
2024-04-04 02:44:26
0
xmamjoo
嚇到王子裸奔漢 :
🥰
2023-09-20 17:12:46
0
yallternativemcgee
Yallternativemcgee :
Jebus Christ 😳
2023-09-25 15:02:12
0
To see more videos from user @kngemma, please go to the Tikwm homepage.

Other Videos

#attidudepoetry#poetrystatus#sadlines#poetry#foryou foryoupage
#attidudepoetry#poetrystatus#sadlines#poetry#foryou foryoupage
مسبيه اني#ريمكس🔥🖤 #البس_السماعه🎧 #تصاميم_فيديوهات🎵🎤🎬 #👑تيم_ملوك_الموجات👑 #المصمم_كافين🎧🌀
مسبيه اني#ريمكس🔥🖤 #البس_السماعه🎧 #تصاميم_فيديوهات🎵🎤🎬 #👑تيم_ملوك_الموجات👑 #المصمم_كافين🎧🌀
Deje que mi novio @Valerius 🪨🔱⚔️ escoja el vestido de @Alquilerdevestidos_abbie #parte1
Deje que mi novio @Valerius 🪨🔱⚔️ escoja el vestido de @Alquilerdevestidos_abbie #parte1
এর চেয়ে ইসট্রং ওয়ার্ড কোরআনে আর কোথাও নাই!? #foryou #islamic_video #bdtiktokofficial #viral #আবু_ত্বহা_মুহাম্মদ_আদনান @TikTokBangladesh™
এর চেয়ে ইসট্রং ওয়ার্ড কোরআনে আর কোথাও নাই!? #foryou #islamic_video #bdtiktokofficial #viral #আবু_ত্বহা_মুহাম্মদ_আদনান @TikTokBangladesh™
video cầu rồng phun lữa hãy xem đến phút cuối sẽ có bất ngờ 🤣🤣. #cầurồng #đà_nẵng #38k1_kỳ_anh_hà_tĩnh
video cầu rồng phun lữa hãy xem đến phút cuối sẽ có bất ngờ 🤣🤣. #cầurồng #đà_nẵng #38k1_kỳ_anh_hà_tĩnh
Grilled Black Opal Ribeye With Garlic Pepper Compound Butter, Cast Iron Potatoes, and grilled cebollitas and chile Gueros INGREDIENTS (Serves 2-3) RIBEYE + 1 large boneless Black Opal ribeye, about 1.25-1.5 lb + Kosher salt + Olive oil, as needed + Coarse black pepper + Flaked sea salt, for serving GARLIC PEPPER COMPOUND BUTTER + 1/2 C unsalted butter, softened + 1 TBSP whole black peppercorns + 3 cloves garlic, finely minced + 1 TBSP fresh parsley, minced CRISPY GARLIC POTATOES + 1.5 lb baby Yukon gold potatoes + Kosher salt, for boiling water + Olive oil, as needed + 2 cloves garlic, finely minced + 2 TBSP fresh parsley, chopped CHILE GUEROS + 6-8 chile gueros + Olive oil, as needed + Kosher salt, to taste DIRECTIONS + STEP 1: SALT Season the ribeye with kosher salt on all sides and refrigerate uncovered for 12-24 hours. + STEP 2: BUTTER Crush the peppercorns until coarse. Mix with softened butter, garlic, and parsley. Transfer to plastic wrap, form into a log, and refrigerate until firm. + STEP 3: POTATOES Boil the potatoes in well-salted water until softened, about 12-15 minutes. Drain and let steam-dry. Crisp in a hot cast iron pan with olive oil until lightly charred. + STEP 4: COAT In a bowl, combine olive oil, minced garlic, and parsley. Add the hot potatoes and toss to coat. Season with salt to taste. + STEP 5: CHILES & ONION Coat the chile gueros and cebollitas with olive oil and salt. Grill over high heat until blistered and lightly charred. + STEP 6: SEASON Let the steak sit at room temp while the grill preheats. Pat dry and season with coarse black pepper. + STEP 7: GRILL Grill over high heat for 2-3 minutes per side. Move to indirect medium heat and cook until about 5-7 degrees below your desired doneness. Remove around 125F for medium rare. + STEP 8: REST Top with Garlic Pepper Compound Butter and tent loosely with foil. Rest for 15 minutes. + STEP 9: SERVE Slice the ribeye, finish with flaked sea salt.
Grilled Black Opal Ribeye With Garlic Pepper Compound Butter, Cast Iron Potatoes, and grilled cebollitas and chile Gueros INGREDIENTS (Serves 2-3) RIBEYE + 1 large boneless Black Opal ribeye, about 1.25-1.5 lb + Kosher salt + Olive oil, as needed + Coarse black pepper + Flaked sea salt, for serving GARLIC PEPPER COMPOUND BUTTER + 1/2 C unsalted butter, softened + 1 TBSP whole black peppercorns + 3 cloves garlic, finely minced + 1 TBSP fresh parsley, minced CRISPY GARLIC POTATOES + 1.5 lb baby Yukon gold potatoes + Kosher salt, for boiling water + Olive oil, as needed + 2 cloves garlic, finely minced + 2 TBSP fresh parsley, chopped CHILE GUEROS + 6-8 chile gueros + Olive oil, as needed + Kosher salt, to taste DIRECTIONS + STEP 1: SALT Season the ribeye with kosher salt on all sides and refrigerate uncovered for 12-24 hours. + STEP 2: BUTTER Crush the peppercorns until coarse. Mix with softened butter, garlic, and parsley. Transfer to plastic wrap, form into a log, and refrigerate until firm. + STEP 3: POTATOES Boil the potatoes in well-salted water until softened, about 12-15 minutes. Drain and let steam-dry. Crisp in a hot cast iron pan with olive oil until lightly charred. + STEP 4: COAT In a bowl, combine olive oil, minced garlic, and parsley. Add the hot potatoes and toss to coat. Season with salt to taste. + STEP 5: CHILES & ONION Coat the chile gueros and cebollitas with olive oil and salt. Grill over high heat until blistered and lightly charred. + STEP 6: SEASON Let the steak sit at room temp while the grill preheats. Pat dry and season with coarse black pepper. + STEP 7: GRILL Grill over high heat for 2-3 minutes per side. Move to indirect medium heat and cook until about 5-7 degrees below your desired doneness. Remove around 125F for medium rare. + STEP 8: REST Top with Garlic Pepper Compound Butter and tent loosely with foil. Rest for 15 minutes. + STEP 9: SERVE Slice the ribeye, finish with flaked sea salt.

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