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@j_u.62:

j_u.62
j_u.62
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Region: IQ
Thursday 08 October 2026 23:25:28 GMT
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s.jk.11
L :
زين شلون ممكن نساعد؟
2026-10-09 05:42:03
5
ae__901
zozo🇮🇶 :
العراق تدمر بسبب فساد وقوانين الحكومه على مر السنين ما اجه غير واحد طور العراق وهوه الملك فيصل الثاني بس العراقيين خسروا بسبب الطائفيه..
2026-10-09 09:02:59
9
lkjcx444
𝑀𝒶𝓇𝒾𝒶 ✧ :
واضح العراق مستحيل يرجع مثل قبل اذا نبقى على هالحال لازم تغيير جذري والعراقيين كلهم يفهمون هالكلام وكلها تطلع تتظاهر على هالنظام
2026-10-09 09:15:38
6
whwish8
🌪️ :
ضريبه15مليون لان من فلشنه البيت مفلشنه الباب
2026-10-09 09:14:13
0
baneena035
Bano🦋 :
....
2026-10-09 09:09:59
0
To see more videos from user @j_u.62, please go to the Tikwm homepage.

Other Videos

#tiktok #faryou
#tiktok #faryou
اوعدك ببقى احبك!#اغاني_مسرعه💥 #foryou #عايض #tiktok #fyp
اوعدك ببقى احبك!#اغاني_مسرعه💥 #foryou #عايض #tiktok #fyp
the gg to my ez❤️
the gg to my ez❤️
janam janam k bandhan tuj say bandh liy hain#foryou #fypシ゚viral #rumantic #songforyou #trading viral song
janam janam k bandhan tuj say bandh liy hain#foryou #fypシ゚viral #rumantic #songforyou #trading viral song
🔥🔥🔥Ingredients Seafood Filling 1/2 lb large raw shrimp, peeled, deveined, and chopped 8 oz lump crab meat, drained and carefully checked for shells 2 tbsp unsalted butter 3 garlic cloves, finely minced 1/4 cup finely diced red bell pepper 4 oz cream cheese, softened 1 cup shredded low-moisture mozzarella cheese 1/2 cup shredded Monterey Jack cheese 2 green onions, finely sliced 2 tbsp fresh parsley, finely chopped 1 tsp Old Bay seasoning 1/2 tsp smoked paprika 1/4 tsp black pepper 1 tbsp fresh lemon juice Salt, only if needed Empanadas 12 empanada dough discs Vegetable oil, for frying Extra chopped parsley, for finishing 🔥🔥🔥Directions Melt the butter in a skillet over medium heat. Add the red bell pepper and cook for 2 minutes. Add garlic and cook for 20 to 30 seconds. Stir in the chopped shrimp and cook for only 60 to 90 seconds, until they are beginning to turn opaque but are not fully firm. Remove from the heat. Let the shrimp mixture cool slightly. Combine it with cream cheese, mozzarella, Monterey Jack, green onions, parsley, Old Bay, paprika, black pepper, and lemon juice. Gently fold in the lump crab last so the larger pieces remain visible. Taste and add salt only if needed. Place about 2 to 3 tablespoons of filling on one half of each dough disc, leaving a clear border around the edge. Avoid overfilling so the empanadas seal properly. Fold the dough over the filling to create a half moon. Press out excess air, then seal the edges firmly with your fingers. Crimp with a fork. Heat about 2 inches of vegetable oil to 350°F (175°C). Fry the empanadas in small batches for about 2 to 3 minutes per side, until deeply golden, crisp, and blistered. Transfer to a wire rack and let them rest for 2 to 3 minutes so the filling settles slightly while the crust stays crisp. Arrange the empanadas on a platter and sprinkle with fresh parsley. Serve warm while the cheese is still soft and melty, finishing with a thick dipping sauce drip.
🔥🔥🔥Ingredients Seafood Filling 1/2 lb large raw shrimp, peeled, deveined, and chopped 8 oz lump crab meat, drained and carefully checked for shells 2 tbsp unsalted butter 3 garlic cloves, finely minced 1/4 cup finely diced red bell pepper 4 oz cream cheese, softened 1 cup shredded low-moisture mozzarella cheese 1/2 cup shredded Monterey Jack cheese 2 green onions, finely sliced 2 tbsp fresh parsley, finely chopped 1 tsp Old Bay seasoning 1/2 tsp smoked paprika 1/4 tsp black pepper 1 tbsp fresh lemon juice Salt, only if needed Empanadas 12 empanada dough discs Vegetable oil, for frying Extra chopped parsley, for finishing 🔥🔥🔥Directions Melt the butter in a skillet over medium heat. Add the red bell pepper and cook for 2 minutes. Add garlic and cook for 20 to 30 seconds. Stir in the chopped shrimp and cook for only 60 to 90 seconds, until they are beginning to turn opaque but are not fully firm. Remove from the heat. Let the shrimp mixture cool slightly. Combine it with cream cheese, mozzarella, Monterey Jack, green onions, parsley, Old Bay, paprika, black pepper, and lemon juice. Gently fold in the lump crab last so the larger pieces remain visible. Taste and add salt only if needed. Place about 2 to 3 tablespoons of filling on one half of each dough disc, leaving a clear border around the edge. Avoid overfilling so the empanadas seal properly. Fold the dough over the filling to create a half moon. Press out excess air, then seal the edges firmly with your fingers. Crimp with a fork. Heat about 2 inches of vegetable oil to 350°F (175°C). Fry the empanadas in small batches for about 2 to 3 minutes per side, until deeply golden, crisp, and blistered. Transfer to a wire rack and let them rest for 2 to 3 minutes so the filling settles slightly while the crust stays crisp. Arrange the empanadas on a platter and sprinkle with fresh parsley. Serve warm while the cheese is still soft and melty, finishing with a thick dipping sauce drip.
😅🤣#mecore #corecore
😅🤣#mecore #corecore

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