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@judgemetkazzy1988: #fyp #yakuzagame #likeadragon #ryugagotoku #sega #fypシ #yakuzatok #lad #rgg #funny #meme #fypシ゚viral #kiryu #real #yakuza0

Judgement Kazzy 1988
Judgement Kazzy 1988
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Region: US
Tuesday 12 May 2026 19:00:00 GMT
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Comments

ultrapenes
💉🧠Defcon🚸✂️ :
Pizza
2026-05-12 20:35:12
356
madd_ish1
FizievLover/CharlesDespiser123 :
literally the context btw
2026-05-12 19:42:15
358
somon8972
SO890 :
why the video movin at 10 fps
2026-05-12 21:36:00
48
haffilax
HaffiLax :
peak peak peak
2026-07-23 02:29:22
0
cimbaerly
kimdrawsstuff |COMMS OPEN! :
Kashiwagi and his keyboard yayy
2026-06-12 21:08:01
15
kobeniv2
Frenmoder :
This makes me feel like a dragon
2026-05-26 11:14:16
6
sleeperdoji
Sleeper :
2026-05-14 03:01:18
3
imaboxcar_racer
sparda :
2026-05-15 03:06:56
6
cyulus0
Luck :
in which yakuza game is this in?
2026-06-26 18:20:47
0
4llright777
Не мылся год :
2026-05-17 03:27:55
1
methe0dds
metheodds =w= :
we rah bad boise
2026-05-15 21:38:12
0
umai4life
Nay~♡(๑¯ω¯๑) :
BREAKING ZE LAWWWWW
2026-07-09 12:58:10
0
nikola55666
Nikola 🔥 :
@b.moravov
2026-05-13 11:00:39
0
To see more videos from user @judgemetkazzy1988, please go to the Tikwm homepage.

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The latest addition to my brothy rice bowls collection is a good one for a strong summer. Creamy chipotle broth + honey garlic beef + roasted zucchini and corn + rice and a big squeeze of lime juice. 45g Protein • 59g Carbs • 14g Fat • 7g Fiber • 540 Calories Full recipe is below or if you’d like the printable version head over to my site. There are several different components you can have going at once to save time. This is a great recipe to double to use for meal prep. Start by tossing 24 oz of medium diced zucchini with 1 tablespoon of olive oil and a pinch of salt and pepper. Air fry for 20-25 minutes, shaking every 8-10 minutes, until evenly browned all over. (Or bake at 450ºF on a parchment lined sheet pan for 30-40 minutes.) Next, make the broth by blending 3 cups of beef bone broth with 1 cup of low fat cottage cheese, 3 oz chipotle peppers in adobo, 2 tablespoons tomato paste, and 1 teaspoon of smoked paprika. (You can adjust heat level by swapping more/less chipotle peppers with milder smoked paprika.) Add the blended broth to a saucepan over low heat to warm while prepping the rest. Stir occasionally and salt to taste before serving. Heat ½ tablespoon of olive oil in a pan over medium-high heat before adding a pound of extra lean ground beef. Brown then fully cook the beef before adding 2 tablespoons of honey, 2 tablespoons of rice vinegar or white vinegar, 3 cubes of frozen crushed garlic (or 3 fresh), 1 teaspoon each of kosher salt and ground cumin, and ¼ teaspoon of ground cinnamon. Cook til the garlic is fragrant, about a minute, before reducing the heat to low. Keep warm until ready to serve. For the rice and corn, I used a 10 oz bag (2 cups) of frozen steamed jasmine rice and 2 cups of frozen fire roasted corn. I microwaved both while cooking the beef. To make four bowls, each one gets ½ cup of rice, ½ cup of corn, ¼ of the beef, ¼ of the zucchini, and a little more than 1 cup of broth. Garnish with lime wedges and a drizzle of honey (about ½ tablespoon each).
The latest addition to my brothy rice bowls collection is a good one for a strong summer. Creamy chipotle broth + honey garlic beef + roasted zucchini and corn + rice and a big squeeze of lime juice. 45g Protein • 59g Carbs • 14g Fat • 7g Fiber • 540 Calories Full recipe is below or if you’d like the printable version head over to my site. There are several different components you can have going at once to save time. This is a great recipe to double to use for meal prep. Start by tossing 24 oz of medium diced zucchini with 1 tablespoon of olive oil and a pinch of salt and pepper. Air fry for 20-25 minutes, shaking every 8-10 minutes, until evenly browned all over. (Or bake at 450ºF on a parchment lined sheet pan for 30-40 minutes.) Next, make the broth by blending 3 cups of beef bone broth with 1 cup of low fat cottage cheese, 3 oz chipotle peppers in adobo, 2 tablespoons tomato paste, and 1 teaspoon of smoked paprika. (You can adjust heat level by swapping more/less chipotle peppers with milder smoked paprika.) Add the blended broth to a saucepan over low heat to warm while prepping the rest. Stir occasionally and salt to taste before serving. Heat ½ tablespoon of olive oil in a pan over medium-high heat before adding a pound of extra lean ground beef. Brown then fully cook the beef before adding 2 tablespoons of honey, 2 tablespoons of rice vinegar or white vinegar, 3 cubes of frozen crushed garlic (or 3 fresh), 1 teaspoon each of kosher salt and ground cumin, and ¼ teaspoon of ground cinnamon. Cook til the garlic is fragrant, about a minute, before reducing the heat to low. Keep warm until ready to serve. For the rice and corn, I used a 10 oz bag (2 cups) of frozen steamed jasmine rice and 2 cups of frozen fire roasted corn. I microwaved both while cooking the beef. To make four bowls, each one gets ½ cup of rice, ½ cup of corn, ¼ of the beef, ¼ of the zucchini, and a little more than 1 cup of broth. Garnish with lime wedges and a drizzle of honey (about ½ tablespoon each).
Dembele redemption 🇫🇷🥷 #dembele #ousmanedembele #psg
Dembele redemption 🇫🇷🥷 #dembele #ousmanedembele #psg

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