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@emafish1: #creatorsearchinsights السيوف شماعه الشارع اللي قبل دادي بشارع تاني تقاطع ٠١٠٢٤٢٧٤٨١٩ ٠١٢٧٧٣٣٧٦٩١ ٠١٠٩٥٢٥٥٥٠٣ #اسماك #اسماك_ايما #صلي_علي_النبي

ايما بتاع السمك 🦐
ايما بتاع السمك 🦐
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Region: EG
Sunday 03 May 2026 09:31:25 GMT
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meroahmed100100
Mero Ahmed :
بكام
2026-05-03 17:40:46
0
mernashawky83
Manosa ❤️ :
في توصيل المندره ؟ وبكام
2026-05-03 10:03:36
0
user6354463537455
ولادى حبايبى :
لو سمحتم بتصل كتير ومحدش بيرد او بيكنسلو
2026-05-03 11:49:58
0
m.e.n.a.a14
M.e.n.a.a14 :
بعتلكم ع الواتساب محدش بيرد اطلب ازي
2026-05-03 10:41:40
0
syossefmoham
Shaima :
😂
2026-05-12 16:43:07
1
hamasaeabdaljawad
🇪🇦اا حماصه عبد الجواد اا🇪🇦 :
💙💙💙💙
2026-05-03 16:37:02
0
usermloiw10lr8
رامي عزت :
🥰🥰🥰
2026-05-03 20:37:37
0
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Ingredients 10 Roma tomatoes, cut into halves 1 yellow onion, cut into wedges 1 whole head of garlic 1 red bell pepper , sliced 2 tbsp olive oil 1 tsp salt 1/2 tsp oregano 1/2 tsp red chili flakes For the soup 2 tbsp butter 1 tbsp tomato paste 1 1/2 cups chicken or vegetable broth Salt to taste 1/2 tsp red chili flakes 1/2 cup heavy whipping cream + more to finish 1/2 cup freshly basil leaves 1/4 cup freshly grated Parmesan cheese 1/2 tsp sugar, optional, only if the tomatoes are too acidic For the grilled cheese 8 slices sourdough bread or your favorite sandwich bread 2 tbsp softened butter, plus more if needed 1 cup freshly grated sharp cheddar cheese 1 cup freshly grated low-moisture mozzarella cheese 1/4 tsp garlic powder, optional A pinch of black pepper, optional 1/2 tsp red chili flakes Method Preheat oven to 425°F (220°C). Arrange tomatoes, onion, bell pepper, and garlic on a baking sheet. Drizzle with olive oil and season with salt, oregano, chili flakes, and black pepper. Wrap garlic in foil, cut-side up. Roast for 35–45 minutes, until tender and caramelized. Squeeze roasted garlic from its skin. Blend the roasted tomatoes, onion, bell pepper, and garlic until smooth. Melt butter in a pot over medium heat. Add tomato paste and cook for 2–3 minutes. Add the blended vegetables, broth, and chili flakes. Simmer uncovered for 10 minutes. Remove from heat. Add basil, cream, and Parmesan. Season with salt and pepper; add sugar if needed. Heat gently for 2–3 minutes without boiling. Add a splash of broth if needed. Butter one side of each bread slice. Mix cheddar, mozzarella, garlic powder, black pepper, and chili flakes. Place four slices butter-side down in a skillet, divide the cheese evenly, and top with remaining bread, butter-side up. Cook over medium-low heat for 3–4 minutes per side, until golden and the cheese melts. Cover briefly if needed. Rest, then cut in half. Serve soup topped with cream, fresh basil, Parmesan, and cracked black pepper. Enjoy with grilled cheese for dipping! #soup #tomatosoup #grilledcheese
Ingredients 10 Roma tomatoes, cut into halves 1 yellow onion, cut into wedges 1 whole head of garlic 1 red bell pepper , sliced 2 tbsp olive oil 1 tsp salt 1/2 tsp oregano 1/2 tsp red chili flakes For the soup 2 tbsp butter 1 tbsp tomato paste 1 1/2 cups chicken or vegetable broth Salt to taste 1/2 tsp red chili flakes 1/2 cup heavy whipping cream + more to finish 1/2 cup freshly basil leaves 1/4 cup freshly grated Parmesan cheese 1/2 tsp sugar, optional, only if the tomatoes are too acidic For the grilled cheese 8 slices sourdough bread or your favorite sandwich bread 2 tbsp softened butter, plus more if needed 1 cup freshly grated sharp cheddar cheese 1 cup freshly grated low-moisture mozzarella cheese 1/4 tsp garlic powder, optional A pinch of black pepper, optional 1/2 tsp red chili flakes Method Preheat oven to 425°F (220°C). Arrange tomatoes, onion, bell pepper, and garlic on a baking sheet. Drizzle with olive oil and season with salt, oregano, chili flakes, and black pepper. Wrap garlic in foil, cut-side up. Roast for 35–45 minutes, until tender and caramelized. Squeeze roasted garlic from its skin. Blend the roasted tomatoes, onion, bell pepper, and garlic until smooth. Melt butter in a pot over medium heat. Add tomato paste and cook for 2–3 minutes. Add the blended vegetables, broth, and chili flakes. Simmer uncovered for 10 minutes. Remove from heat. Add basil, cream, and Parmesan. Season with salt and pepper; add sugar if needed. Heat gently for 2–3 minutes without boiling. Add a splash of broth if needed. Butter one side of each bread slice. Mix cheddar, mozzarella, garlic powder, black pepper, and chili flakes. Place four slices butter-side down in a skillet, divide the cheese evenly, and top with remaining bread, butter-side up. Cook over medium-low heat for 3–4 minutes per side, until golden and the cheese melts. Cover briefly if needed. Rest, then cut in half. Serve soup topped with cream, fresh basil, Parmesan, and cracked black pepper. Enjoy with grilled cheese for dipping! #soup #tomatosoup #grilledcheese

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