Cheese Stack Recipes

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CHEESESTEAK



Cheesesteak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 7

2 tablespoons grapeseed oil
2 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 tablespoons unsalted butter, softened
Four 9-inch sub rolls
2 pounds shaved beef steak, such as rib-eye or sirloin
12 thin slices provolone

Steps:

  • In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
  • Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
  • Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

PHILLY CHEESE STEAK



Philly Cheese Steak image

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 29

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Steps:

  • Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
  • Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
  • Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
  • Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
  • Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
  • Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
  • Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

HAYSTACKS



Haystacks image

This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!

Provided by Maryanne

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 15m

Yield 6

Number Of Ingredients 14

2 cups kidney beans, cooked
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground black pepper
1 (14.5 ounce) package corn tortilla chips
1 head iceberg lettuce - rinsed, dried, and shredded
2 large tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10 ounce) can chopped black olives
1 carrot, shredded
1 cup shredded Cheddar cheese
½ cup sour cream
1 cup salsa

Steps:

  • In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
  • To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

Nutrition Facts : Calories 634.3 calories, Carbohydrate 74.7 g, Cholesterol 28.2 mg, Fat 32.2 g, Fiber 14.7 g, Protein 18.4 g, SaturatedFat 9.2 g, Sodium 1697.8 mg, Sugar 7.4 g

BEAN AND CHEESE STACK



Bean and Cheese Stack image

A hearty south-of-the border-inspired vegetarian dish made with tortillas, corn, black beans, kidney beans, cheddar cheese and more!

Provided by By Bree Hester

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 15

4 flour tortillas (10 inch)
2 tablespoons olive oil
1 large onion, finely chopped (1 cup)
1 red bell pepper, finely chopped
2 cloves garlic, finely chopped
2 cups frozen corn (from 12-oz bag), thawed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1 cup Old El Paso™ taco sauce
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz)
1/4 cup chopped fresh cilantro leaves
1/4 cup thinly sliced green onions (4 medium)
Guacamole, if desired
Sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. Using bottom of pan as a guide, trim tortillas to fit inside pan.
  • In 12-inch skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 5 to 7 minutes, stirring occasionally, until tender. Stir in corn, black beans and kidney beans. Cook 2 minutes longer. Add taco sauce; stir until vegetables are coated. Season with salt and pepper. Remove from heat.
  • Place 1 tortilla in bottom of springform pan; sprinkle with 1/4 cup of the cheese. Top with one-third of the bean mixture; sprinkle with another 1/4 cup cheese. Repeat layers twice. Top with fourth tortilla and remaining 1/2 cup cheese.
  • Bake 20 to 25 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes. Sprinkle with cilantro and green onions. Carefully remove side of pan. Cut stack into wedges. Serve with guacamole and sour cream.

Nutrition Facts : ServingSize 1 Serving

EASY CHEESE STICKS



Easy Cheese Sticks image

Make this appetizer favorite at home! The crispy, golden brown outside holds rich, gooey melted cheese.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h25m

Yield 30

Number Of Ingredients 7

1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
Vegetable oil
1 cup Original Bisquick™ mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired

Steps:

  • Place cheese sticks on tray; freeze at least 1 hour.
  • Heat 2 inches of oil to 375°F in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
  • Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

Nutrition Facts : Calories 110, Carbohydrate 3 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 0 g, TransFat 0 g

HOW TO MAKE CHEESE STICKS



How to Make Cheese Sticks image

These super-simple breadsticks are easy, cheesy, and there's no dough to make because we're going to use frozen puff pastry for this. They're very cool for entertaining.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 9

Number Of Ingredients 6

½ (17.5 ounce) package frozen puff pastry
2 teaspoons olive oil (preferably drained from a tin of anchovies)
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup shredded sharp white Cheddar cheese
5 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
  • Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
  • Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
  • Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
  • Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
  • Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 12.4 g, Cholesterol 5.3 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 134.4 mg, Sugar 0.2 g

HAM 'N' CHEESE BISCUIT STACKS



Ham 'n' Cheese Biscuit Stacks image

These finger sandwiches are filling enough to satisfy hearty appetites. I've served the fun little stacks at every event, including holiday gatherings, showers and tailgate parties. -Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 40 appetizers.

Number Of Ingredients 14

4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
1/4 cup stone-ground mustard
ASSEMBLY:
1/2 cup butter, softened
1/4 cup chopped green onions
1/2 cup stone-ground mustard
1/4 cup mayonnaise
1/4 cup honey
10 thick slices deli ham, quartered
10 slices Swiss cheese, quartered
2-1/2 cups shredded romaine
20 pitted ripe olives, drained and patted dry
20 pimiento-stuffed olives, drained and patted dry
40 frilled toothpicks

Steps:

  • Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks., Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers., Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.

Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 412mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

SPEEDY EGG & CHEESE STACK



Speedy Egg & Cheese Stack image

Tower, pile or stack...no matter what you call layers of egg, cheese, tortilla and fresh tomato, you gotta also call it one of the best brunch recipes ever.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 4

6 eggs, beaten
6 flour tortillas (6 inch)
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 tomatoes, thinly sliced

Steps:

  • Heat oven to 375°F.
  • Cook eggs in skillet sprayed with cooking spray on medium heat 5 min. or until set, stirring occasionally. Remove from heat.
  • Place 2 tortillas in 9-inch pie plate, overlapping as necessary to cover bottom; top with half the eggs and 1/3 each of the cheese and tomatoes. Repeat layers. Top with remaining tortillas, cheese and tomatoes.
  • Bake 10 min. or until ingredients are heated through and cheese is melted.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 305 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

CHEESE STACKS



Cheese Stacks image

Make and share this Cheese Stacks recipe from Food.com.

Provided by ShortyBond

Categories     Cheese

Time 1h18m

Yield 72 Pieces, 10-12 serving(s)

Number Of Ingredients 8

5 ounces cheddar cheese (8 3.5 inch square slices)
1/3 cup cream cheese with tomato and basil or 1/3 cup onion cream cheese with chives
5 ounces provolone cheese (8 3.5 inch square slices)
1/3 cup garlic & herb spreadable cheese or 1/3 cup cream cheese
6 ounces swiss cheese (8 3.5 inch square slices)
1/4 cup dill dip
6 ounces colby-monterey jack cheese (8 3.5 inch square slices) or 6 ounces muenster cheese (8 3.5 inch square slices)
crackers (optional) or toothpick (optional)

Steps:

  • Spread cheddar cheese slices with about 2 teaspoons tomato-basil spreadable cheese. Top with provolone cheese slices; spread with about 2 teaspoons garlic-herb spreadable cheese. Top with swiss cheese; spread with scant 2 teaspoons of dill dip. Top each stack with colby-jack cheese.
  • Cover and chill at least 1 hour. Carefully cut each stack on cracker or place a toothpick in each piece, if desired.

Nutrition Facts : Calories 235, Fat 18.4, SaturatedFat 11.7, Cholesterol 55.5, Sodium 336, Carbohydrate 1.5, Sugar 0.5, Protein 15.9

POLENTA & GOAT'S CHEESE STACKS



Polenta & goat's cheese stacks image

This show-stopping vegetarian main will dazzle dinner party guests and it's special enough to serve on Christmas Day

Provided by Good Food team

Categories     Dinner, Main course

Time 3h40m

Number Of Ingredients 22

850g squash , peeled
5 medium beetroot , peeled using rubber gloves
12 shallots , soaked in hot water for 5 mins, then peeled and halved
3 tbsp extra-virgin olive oil
4 garlic cloves , bashed flat
2 thyme and rosemary sprigs, plus 2 bay leaves, all scrunched with your hands to release their scent
a little butter , for browning
2 tbsp sesame seed , toasted
3 x 250g bags spinach
1 ½l vegetable stock (we made this with 4 tsp bouillon powder)
350g quick-cook polenta
50g butter
85g finely grated vegetarian-style parmesan cheese
½ tsp nutmeg , freshly grated
2 x 100g log of goat's cheese - the kind with rind
6 tbsp madeira
1-2 tsp clear honey , to taste
2 tbsp balsamic vinegar
2 tbsp tamari soy sauce
a knob of butter
2 tbsp each olive oil and extra-virgin olive oil , plus extra
small handful flat-leaf parsley , roughly chopped

Steps:

  • For the spinach, boil a kettle and put half the spinach into a colander. Pour over the hot water until it wilts, then cool completely under cold water. Tip into a clean tea towel, then wring out every last drop of water you can. Repeat with the other half.
  • For the polenta, bring the stock to the boil in a large pan, then stir in the polenta in a fine, steady stream, so to avoid any lumps. Keep cooking for 5 mins, stirring all the time, until thick. Stir in the butter, Parmesan, half of the spinach, the nutmeg and plenty of seasoning, then leave to cool for a few mins.
  • Meanwhile, slice each cheese into three rounds. Tear off six pieces of cling film, about 30cm across, then, while the polenta is still soft, spoon a sixth onto each square. Nestle the slices of cheese on top, then draw the edges of the cling film around and twist, to make burgershaped polenta cakes with the cheese completely sealed in the middle. Cool and chill for up to 2 days.
  • Cut the squash and beetroot veg into finger-tip-wide chunks. Keeping the beetroot separate, put the squash, shallots, 2 tbsp extra virgin oil and half of the garlic and herbs into a large bowl, then rub well and leave to marinate for 1 hr. Do the same with the beetroot, remaining herbs and garlic and 1 tbsp oil.
  • Heat a small knob of butter in a large non-stick frying pan, then fry the beetroot, herbs and garlic, for 10 mins on a medium heat, stirring often till starting to colour. Tip into one end of a large roasting tin. Wipe out pan, then repeat with the squash and shallots in a little more butter, browning one-third at a time for 5 mins, until tinged golden. Tip into the other end of the tin. Heat oven to 190C/170C fan/gas 5. Transfer the roasting tin to the oven and roast for 40 mins. The veg can be cooled to room temperature at this stage, then covered for up to 24 hrs and crisped up in a hot oven for 15 mins on the day.
  • After 40 mins scatter the sesame seeds over the roasted veg, then tip the veg into a large bowl and keep warm. With the roasting tin over a low heat, splash in the Madeira, bubble it down to 2 tbsp, then stir in the honey, balsamic, soy sauce and a little butter. Simmer until just starting to make a syrupy sauce, then stir in the olive oils. Can be made ahead and re-heated.
  • Fifteen mins before serving, heat a little oil and remaining butter in a large non-stick frying pan. Once sizzling, add the polenta cakes and fry on both sides for 5 mins until golden. Fry in 2 batches and keep warm. Re-heat the remaining spinach in a pan for a few secs, with a grating more nutmeg and a good pinch of seasoning.
  • Sit the polenta cakes on warmed plates, and top with some spinach. Stir parsley into the dressing. Toss the roasted veg with a few tsp, then pile the veg on top of the polenta. Drizzle a little more dressing over and around, then serve.

Nutrition Facts : Calories 690 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 3.83 milligram of sodium

CHEESE STICKS



Cheese Sticks image

"When our children were young, I'd pop these scrumptious cheesy snacks in the oven shortly before they'd get home from school, relates Ruth Peterson of Jenison, Michigan. "There's no need to thaw them, so they're ready to munch in less than 15 minutes."

Provided by Taste of Home

Time 25m

Yield 9 servings.

Number Of Ingredients 4

1 jar (5 ounces) sharp American cheese spread
1/2 cup butter, softened
1 egg white
1 loaf unsliced bread (1 pound)

Steps:

  • In a bowl, beat cheese spread, butter and egg white until fluffy. Cut crust from bread. Slice bread 1 in. thick; cut each slice into 1-in. strips. Spread the cheese mixture on all sides of each strip and place 2 in. apart on greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Serve warm. Unbaked cheese sticks may be frozen for up to 4 months. Bake as directed (they do not need to be thawed first).

Nutrition Facts :

CHEESE STACK



Cheese Stack image

Make and share this Cheese Stack recipe from Food.com.

Provided by wife2abadge

Categories     Cheese

Time 35m

Yield 8 wedges, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups low fat cottage cheese
16 ounces low-fat sour cream, divided
3 cups mozzarella cheese, shredded, divided
3/4 cup parmesan cheese, grated
1 (4 ounce) can chopped green chilies, undrained
4 (8 inch) flour tortillas
1 tablespoon ripe olives, sliced
2 scallions, sliced
10 cherry tomatoes, cut in half

Steps:

  • In a large bowl, combine cottage cheese, 1 1/2 c sour cream, 2 c mozzarella cheese, parmesan cheese, and green chilies.
  • Grease bottom and sides of a deep-dish pie plate or small round baking dish.
  • Place one tortilla in pie plate and cover with 1/3 of cheese mixture.
  • Repeat the layers, ending with a tortilla.
  • Bake at 350 degrees 20-30 minutes, or until cheeses melt and begin to bubble out from between the tortillas.
  • Remove from oven and garnish the top with olives, scallions, and tomatoes.
  • Cut into wedges and serve with remaining sour cream.

Nutrition Facts : Calories 381, Fat 22.1, SaturatedFat 12.5, Cholesterol 67.1, Sodium 792, Carbohydrate 22.2, Fiber 1.5, Sugar 2.7, Protein 23.3

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CHEESE STACK RECIPE - WEBETUTORIAL
The ingredients are useful to make cheese stack recipe that are low fat cottage cheese, low fat sour cream, mozzarella cheese, parmesan cheese, green chilies, flour tortillas, ripe olives, …
From webetutorial.com


PHILLY CHEESE STEAK BLACKSTONE RECIPE - THERESCIPES.INFO
Philly Cheesesteaks - Recipes By the Mouth tip recipesbythemouth.com. Place steak on top of the bottom roll and the provolone cheese on top. Place in an air fryer on 350° (or the oven) to …
From therecipes.info


SPRING ROLL CHEESE STICKS (FRIED OR BAKED) - KAWALING PINOY
2020-05-06 Repeat with the remaining cheese and wrappers. In a wide pan over medium heat, heat about 1 inch deep of oil. Add spring rolls seam side down in batches and fry, turning once …
From kawalingpinoy.com


CHEESE ENCHILADA STACK - THERESCIPES.INFO
Cheese Enchilada Stack Recipe - Food.com top www.food.com. Preheat oven to 400 degrees. Spray square 8x8 baking pan with pam (the garlic one is good). Line pan with layer of corn …
From therecipes.info


CHEESY MUFFIN TIN POTATO STACKS - THE SPRUCE EATS
2022-05-10 Cooking spray. 1 1 /2 pounds Russet potatoes, or another starchy potato. 2 tablespoons unsalted butter. 2 cloves garlic, crushed. 1/4 cup heavy cream. 1/2 teaspoon salt. …
From thespruceeats.com


SPEEDY EGG & CHEESE STACK - ANTIPASTI RECIPES
Speedy Egg & Cheese Stack might be just the hor d'oeuvre you are searching for. This recipe serves 20. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 48 …
From fooddiez.com


HOMEMADE CHEESE STICKS {CRISPY & GOOEY} - SPEND WITH PENNIES
2019-02-17 Place in the freezer while the oil preheats. Preheat oil to 350°F. It should be hot enough that a few crumbs dropped into the oil will bubble. In small batches, place breaded …
From spendwithpennies.com


CHEESE ENCHILADA STACK RECIPE | WOV APP
12 corn tortillas, cut into quarters ; 12 ounces sharp cheddar cheese, grated ; 1 (15 ounce) can enchilada sauce ; 1 bunch green onion
From wov.app


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