@_4452720: شاص لا زئر يرجف الدرب ويخضع .. الممشاه وتسجد له المسافات.. والأرض تتدثر بغبارها يهد الجبال.. الراسيات لا لمح ... د لا لمح .. برق مغزاه ما تسمع الأعويل المكينه يشطط القاع .. بنارها تويوتا_الشاص_ملك_الصحراء_والجبال_الوعره

صقر_العرب🦅⚔️🔒✊🏻

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Friday 07 November 2025 17:58:27 GMT

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وادي الذئاب☠️ :

ونعم ✈️✈️☠️☠️🦅🦅

2025-11-07 18:01:28

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💗 اسد39وبس 💗 :

💔💔💔

2025-11-18 12:37:17

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ابوعبدالله :

🥰🥰🥰

2025-11-09 07:42:36

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أبو هاشم القرضي :

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2025-11-08 18:17:10

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تامر الدبايبه :

♥️♥️♥️

2025-11-07 22:13:04

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احمد هبابي :

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2025-11-07 18:04:03

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صقر_العرب🦅⚔️🔒✊🏻 :

👑👑👑

2025-11-07 18:00:14

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ONE-PAN Mexican Inspired Chicken Dinner! To all the parents who, like me, will be spending their Cinco De Mayo shuttling their kids from one sport to the next….just pour yourself a margarita and serve up this easy Mexican inspired chicken dinner. Ingredients: 1½ tsp cumin 2 tsp chili powder 1 tsp paprika 1 tsp garlic powder 1 tsp salt 1 tbsp olive oil 1 tbsp butter 5-6 bone-in, skin on chicken thighs 1 small onion diced 1 red bell peppers diced 1 green bell pepper diced 1 can black beans drained 1 cup frozen corn, defrosted and drained 1 cup chicken stock 3 cups tortilla chips 1 cup grated cheddar ⅓ cup chopped scallions -Preheat oven to 375F -Add cumin, chili powder, garlic powder, paprika, and salt to a small bowl and mix well. -Use a paper towel to pat your chicken dry. Use ½ the spice mix to season both sides of the chicken. -Add butter and olive oil to a large skillet. Raise temp to medium-high. Once the butter has melted and begins to foam, add the chicken thighs skin side down. -Once the skins are golden brown, flip and cook for 4 more minutes. Remove chicken from the pan and set aside. -Lower the heat to medium. Add the onions and the remaining spice mix. Let cook for 2 minutes, then add all the peppers. Cook for 3 more minutes and then add the black beans, corn and chicken stock. Raise the heat medium-high and bring to a simmer. Let cook for 2 more minutes and then turn off the heat. -Add the tortilla chips and use a wooden spoon to slightly bury them. Top with grated cheddar cheese, add back the chicken and place in the oven 20 minutes or until the chicken has an internal temp of 165F. -Top the chicken with the optional honey chipotle sauce (see recipe below), scallions and serve warm. Chipotle Honey Glaze (optional) 2 tbsp olive oil 2 tbsp honey 1 tbsp chipotle in adobo, sauce only ½ tsp salt ½ tsp garlic powder 2 tbsp parsley Add all ingredients to a small bowl and mix well. Brush over cooked chicken

ONE-PAN Mexican Inspired Chicken Dinner! To all the parents who, like me, will be spending their Cinco De Mayo shuttling their kids from one sport to the next….just pour yourself a margarita and serve up this easy Mexican inspired chicken dinner. Ingredients: 1½ tsp cumin 2 tsp chili powder 1 tsp paprika 1 tsp garlic powder 1 tsp salt 1 tbsp olive oil 1 tbsp butter 5-6 bone-in, skin on chicken thighs 1 small onion diced 1 red bell peppers diced 1 green bell pepper diced 1 can black beans drained 1 cup frozen corn, defrosted and drained 1 cup chicken stock 3 cups tortilla chips 1 cup grated cheddar ⅓ cup chopped scallions -Preheat oven to 375F -Add cumin, chili powder, garlic powder, paprika, and salt to a small bowl and mix well. -Use a paper towel to pat your chicken dry. Use ½ the spice mix to season both sides of the chicken. -Add butter and olive oil to a large skillet. Raise temp to medium-high. Once the butter has melted and begins to foam, add the chicken thighs skin side down. -Once the skins are golden brown, flip and cook for 4 more minutes. Remove chicken from the pan and set aside. -Lower the heat to medium. Add the onions and the remaining spice mix. Let cook for 2 minutes, then add all the peppers. Cook for 3 more minutes and then add the black beans, corn and chicken stock. Raise the heat medium-high and bring to a simmer. Let cook for 2 more minutes and then turn off the heat. -Add the tortilla chips and use a wooden spoon to slightly bury them. Top with grated cheddar cheese, add back the chicken and place in the oven 20 minutes or until the chicken has an internal temp of 165F. -Top the chicken with the optional honey chipotle sauce (see recipe below), scallions and serve warm. Chipotle Honey Glaze (optional) 2 tbsp olive oil 2 tbsp honey 1 tbsp chipotle in adobo, sauce only ½ tsp salt ½ tsp garlic powder 2 tbsp parsley Add all ingredients to a small bowl and mix well. Brush over cooked chicken

#foryou ##الشعب_الصيني_ماله_حل😂😂 #explore #شمشون🦁🎖️ #طرق_مصر_بقت_عالمية🇪🇬

#foryou ##الشعب_الصيني_ماله_حل😂😂 #explore #شمشون🦁🎖️ #طرق_مصر_بقت_عالمية🇪🇬

SAVE my MARRY ME GREEN GODDESS PASTA to make for that special someone….whether that’s your MOTHER, girlfriend, boyfriend or best friend. Ingredients: ½ cup olive oil, divided ½ onion roughly chopped 1 leek slice into rings and rinsed well ¾ tsp salt 1 lb calamarata pasta (can sub with mezzi rigatoni or mezzi paccheri) 3 cups spinach 1 cup basil ½ cup parsley ½ lemon juiced + zest from 1 lemon ¼ cup heavy cream 2 tbsp tarragon or mint 1 cup pasta sauce -Over medium heat, warm 1 tbsp olive oil in a large skillet. -Add onion, leek and a 1/4 tsp salt. Cook until onions are translucent, about 2 minutes, then remove from heat and let cool to room temp. -Bring a large pot of salted water to a boil. Add the pasta and cook al dente. Reserve 1 cup of pasta water, strain and add pasta to the skillet -To a blender, add remaining olive oil, spinach, basil, parsley, lemon juice, heavy cream, tarragon and ½ cup of pasta water. If the sauce is still too think you can add more pasta water 2 tbsp at a time. -Pour sauce over pasta that is in the skillet, stir and warm over medium heat for 2 minutes. -To serve, stand past up in a shallow bowl and fill with whipped ricotta (recipe below). Whipped Ricotta 1 pound ricotta ¼ cup milk ¼ cup grated Parmigiano Reggiano ¼ teaspoon salt Add ingredients to a blender, blend until smooth and creamy. #marryme #greengoddess #pastarecipe #EasyRecipe #easypastasauce #vegetarian #fypシ゚viral

SAVE my MARRY ME GREEN GODDESS PASTA to make for that special someone….whether that’s your MOTHER, girlfriend, boyfriend or best friend. Ingredients: ½ cup olive oil, divided ½ onion roughly chopped 1 leek slice into rings and rinsed well ¾ tsp salt 1 lb calamarata pasta (can sub with mezzi rigatoni or mezzi paccheri) 3 cups spinach 1 cup basil ½ cup parsley ½ lemon juiced + zest from 1 lemon ¼ cup heavy cream 2 tbsp tarragon or mint 1 cup pasta sauce -Over medium heat, warm 1 tbsp olive oil in a large skillet. -Add onion, leek and a 1/4 tsp salt. Cook until onions are translucent, about 2 minutes, then remove from heat and let cool to room temp. -Bring a large pot of salted water to a boil. Add the pasta and cook al dente. Reserve 1 cup of pasta water, strain and add pasta to the skillet -To a blender, add remaining olive oil, spinach, basil, parsley, lemon juice, heavy cream, tarragon and ½ cup of pasta water. If the sauce is still too think you can add more pasta water 2 tbsp at a time. -Pour sauce over pasta that is in the skillet, stir and warm over medium heat for 2 minutes. -To serve, stand past up in a shallow bowl and fill with whipped ricotta (recipe below). Whipped Ricotta 1 pound ricotta ¼ cup milk ¼ cup grated Parmigiano Reggiano ¼ teaspoon salt Add ingredients to a blender, blend until smooth and creamy. #marryme #greengoddess #pastarecipe #EasyRecipe #easypastasauce #vegetarian #fypシ゚viral

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Download "wallpics" in My Bio, and set this as wallpaper, with High Resolution!! #fypusa🇺🇸 #techlivewallpaper #livewallpaper #neonlivewallpaper #futuristicdesign

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