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@juudy383: سحبت كتير عارفه 🙏🏻، . . . . . . . . . . ##songs_without_music #اكسبلورexplore #foryou #fypシ゚ #songs

-جُـــودي.
-جُـــودي.
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Region: EG
Tuesday 04 August 2026 15:06:10 GMT
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Comments

or.6.a
L U 𓄿 S :
بحبك وبحب ابداعك و بحبه
2026-08-04 15:48:47
8
dar.6a
- شَهد مبضونه. :
بموت في ابداعك و بموت فيه😔🙏🏼
2026-08-04 16:21:35
3
retaj_100000
𝑹𝒆𝒕𝒂𝒋👻 :
ال بيعجبني فيكي ابداعك❤️
2026-08-04 19:51:03
3
fadya_shh12
-"𝙁𝙖𝙙𝙮𝙖𖣂. :
تحفههه يقرعتييي😝🖐🏼.
2026-08-05 02:34:01
1
jojouiiiii
retag :
لما بغنيها بصوتي بحبها اكتر💗💗
2026-08-04 18:09:41
2
do_yd3
𝑪𝑜𝑐𝑜𝑛𝑢𝒕🥥. :
[ملصق] الاغنيه ليها ذكريات.
2026-08-04 15:13:25
3
gana.mohamed5962
☀️ :
I will always love youuu😔😔😔 تحفه عامه❣️
2026-08-09 10:25:59
1
farida_amr56
Farida :
تحفه كالعاده 😍😍😍
2026-08-06 10:30:17
1
naty.7677
𝙽𝚊𝚝𝚊𝚕𝚊𝚒🐾̼ᶻ𝗓¡!. :
تحفهه
2026-09-03 12:18:04
2
none...74
نُـونَـا مفشُوخَه فـ3 اعدادي𐙚 :
ابدعتييي
2026-08-04 15:13:39
1
judyabdelhamed0
judyabdelhamed :
اسمك جودي زيي 😉😉+ليه بتقلبي علينا المواجع 😔
2026-08-15 20:50:27
0
hana.yasser161
~𝒉𝒂𝓷ℴℴ𝓷~ :
جامد
2026-08-14 16:52:32
0
hobo736
Ad :
@Rona<3 I love you ❤️😘
2026-08-05 23:25:05
1
user59576619399093
... :
🥰🥰🥰
2026-08-04 16:19:05
2
To see more videos from user @juudy383, please go to the Tikwm homepage.

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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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