Easter Recipes

  • 16 ounces farmer cheese
  • 12 ounces cream cheese (such as Philadelphia®), softened
  • ½ cup unsalted butter, softened
  • 4 hard-boiled egg yolks
  • 1 cup superfine white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon zest, or more to taste
  • 1 teaspoon grated orange zest, or more to taste

Ukrainian Easter Cheese (paska)

Desserts , Cakes , Easter , Holidays and Events Recipes

Author: Tania Mychajlyshyn- D'avignon

This Unbaked Cheese Paska Was One Of My Mother Sofia's Traditional Ukrainian Easter Recipes. She Passed Away In 1995 So I Have Been Making It Ever Since. It Is Easy To Make, Very Rich, And A Hit Every Time. Decorate With The Fruits Of Your Choice.

Time: P1D

Yield: 16

Number Of Ingredients: 9

  • Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
  • Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
  • Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
  • Chill until Paska is firm, overnight to 24 hours.
  • Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.
Nutrition Facts:

Calories 293.9 calories, Carbohydrate 13.8 g, Cholesterol 116.6 mg, Fat 22.5 g, Protein 9.2 g, SaturatedFat 14.7 g, Sodium 269.4 mg, Sugar 12.7 g

  • 2 pounds homemade cottage cheese or farmer's cheese
  • 1 1/2 cups sugar
  • 8 ounces cream cheese, at room temperature, cut into pieces
  • 6 large hard-cooked egg yolks, crumbled
  • 1 1/2 cups heavy or whipping cream
  • 3/4 cups ground almonds
  • 1/2 lemon, zest grated
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 large vanilla bean, split lengthwise
  • 1/2 cup golden raisins
  • Chopped candied fruits, for decoration

Easter Cheese Mold: Pashka


Author: Food Network

When Made From Homemade Cottage Cheese, Pashka Is At Its Best. The Homemade Cheese Is Smooth, Creamy And Has Just The Right Slightly Sour Taste. If Using Farmer's Cheese, Try To Use Friendship Brand, Available At Most Supermarkets. Serve Pashka With Slices Of Easter Coffee Cake.

Time: 12h20m

Yield: 8 servings

Number Of Ingredients: 12

  • In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix.
  • In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
  • Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
  • Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
  • Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres ("Christ has risen").
Nutrition Facts:

  • 1 cup whole milk
  • 1/2 cup sugar plus a pinch
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • Pinch of saffron threads, crumbled
  • 2 teaspoons salt
  • 2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
  • 1/4 cup lukewarm water (105-115°F)
  • 6 cups all-purpose flour plus additional for dusting
  • 4 large eggs
  • Special Equipment
  • 2 (5- to 6-cup) soufflé dishes or 2 (2-pound) cleaned empty coffee cans

Russian Easter Bread (kulich)

Bake , Gourmet , Egg , Spring , Easter , Bread , Saffron

A Cross Between Brioche And Challah, This Bread Is A Lightly Sweetened, Egg-glazed Cylinder, Often Baked In A Coffee Can To Make A Tall Loaf. The Kulich Would Sit Proudly In The Center Of The Family Easter Basket, Surrounded By Meats, Cheeses, Butter, And Eggs. It's A Central Part Of The Easter Meal, Served With Sweet Paskha Cheese Or Unsalted Butter.

Yield: Makes 2 loaves

Number Of Ingredients: 11

  • Make dough:
  • Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
  • Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
  • Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
  • Form loaves:
  • Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
  • Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
  • Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
  • Bake loaves:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.
Nutrition Facts:

  • 1 pound lump crabmeat, bits of shell and cartilage removed
  • 2 slices firm-textured white bread
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch ground hot red pepper (cayenne)
  • 2/3 cup mayonnaise (use light, if you like)
  • 1/2 teaspoon dry mustard

Eastern Shore Crab Imperial

Bake , Fall , Food Processor , Shellfish , Mayonnaise , Crab

Author: Jean Anderson

Yield: Makes 6 servings

Number Of Ingredients: 9

  • 1. Preheat the oven to 400°F. Lightly coat 6 large scallop shellswith nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside. Place the crab in a medium-size mixing bowl and set aside also.
  • 2. Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs. Drizzle the melted butter over all and pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine. Tip onto a piece of wax paper and reserve.
  • 3. Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.
  • 4. Add the mayonnaise and mustard and churn until smooth, about 5 seconds. Scoop on top of the crab and toss lightly to mix.
  • 5. Mound the crab mixture in the scallop shells or spread evenly in the augratin dish, and scatter the buttered crumbs on top.
  • 6. Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.
  • 7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted asparagus spears also make a delicious accompaniment.
Nutrition Facts:

  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 teaspoons phillips crab boil seasoning
  • 2 teaspoons dried parsley flakes
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon dry mustard
  • 2 lbs lump crabmeat, picked over
  • 4 slices white bread, crumbled
  • vegetable oil, for frying
  • soda cracker, for serving

Miss Shirley's Eastern Shore Crab Cakes

Peanut Free , Tree Nut Free , Soy Free , Lunch , Seafood , Shellfish , Fry , Sugar Conscious , Dairy Free , Summer , appetizer , Crab

Author: Drhousespcatcher

Coastal Cooking With John Shields, 2004. This Is A Nice Working Recipe For Crab Cake Not As Fancy As The Previous One But It Has All The Instructions And Serves The Same Amount Of People. If You Wish The Other Feel Free To Google Because Others Have Placed It On The Net.

Time: 10m

Yield: 6 serving(s)

Number Of Ingredients: 11

  • In a medium-size bowl combine the first 7 ingredients.
  • Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
  • Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
  • To broil:.
  • Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
  • Serve with soda crackers and tartar sauce.
Nutrition Facts:

Calories 257.3, Fat 5.8, SaturatedFat 1.1, Cholesterol 186.6, Sodium 761.5, Carbohydrate 11.8, Fiber 0.5, Sugar 1.4, Protein 37.2

  • 3 medium-size potatoes, like Yukon Gold, peeled
  • 1 large eggplant, peeled
  • 2 green bell peppers, stemmed and seeded
  • 1/2 cup chicken stock or water
  • 2 teaspoons cornstarch
  • 2 teaspoons soy sauce
  • 2 teaspoons black or balsamic vinegar
  • Vegetable oil for frying
  • Salt to taste
  • 1 tablespoon coarsely chopped garlic

Northeastern Potato, Eggplant And Peppers

Dinner , Main course , easy , weekday , one pot

Author: Julia Moskin

Di San Xian Is A Dongbei Classic That Loosely Means "three Delights From The Earth." It Is A Stir-fry Of Golden Fried Potatoes, Eggplant Wedges And Crisp Green Peppers, Laced With Vinegar And Studded With Garlic, That Tastes Like Much More Than The Sum Of Its Parts.

Time: 45m

Yield: 4 servings

Number Of Ingredients: 10

  • Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
  • In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch. Drain on paper towels and sprinkle with salt.
  • Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
  • Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.
Nutrition Facts:

@context http, Calories 731, UnsaturatedFat 54 grams, Carbohydrate 44 grams, Fat 61 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 10 grams, TransFat 0 grams

  • 50ml olive oil
  • 4 fresh bay leaves
  • 1 tsp dried oregano (wild oregano is best, available online)
  • 1 large white onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 leek, finely sliced
  • 800g lamb shoulder, off the bone, cut into roughly 5cm cubes (ask your butcher for the bone)
  • 200ml white wine
  • 1 cos lettuce (about 500g), thinly sliced
  • 100g finely chopped parsley
  • 100g finely chopped mint
  • 250g finely chopped dill
  • 200g spinach, shredded
  • 2 large eggs
  • 3 lemons, juiced, plus wedges to serve
  • chilli flakes, to serve (optional)
  • 80g short-grain rice
  • 4 tbsp olive oil
  • 1 lemon, juiced
  • 200g jar preserved vine leaves (you'll need about 20)

Easter Lamb Soup With Dolma

Dinner , Supper

Author: Marianna Leivaditaki

Try Something Different This Easter With A Spectacular Seasonal Lamb Soup. A Special Occasion Soup From Crete, It's Served With Dolma - Stuffed Vine Leaves

Time: 1h50m

Number Of Ingredients: 20

  • Tip the oil, bay, oregano, onions, garlic and leeks into a large pan over a medium heat and cook gently for 10 mins until the onions and leeks soften and become translucent. Add the lamb along with the bone, and cook for 10 mins more until the lamb has started to colour. Pour in the wine, then add the lettuce. Cook for 5 mins more. Tip in 3 litres cold water, cover and cook for about 1 hr until the lamb is tender.
  • Meanwhile, tip the herbs into a bowl with 1 tsp sea salt and the spinach. Rub the salt and herbs into the spinach with your hands for 2 mins until the herbs and spinach have wilted. When the lamb has had 40 mins, add half the herb and spinach mix to the pan and continue cooking for the remaining 20 mins. Remove the bone and discard, then remove the meat using a slotted spoon, transfer to a board and shred using two forks. Return the meat to the pan, remove from the heat and add the rest of the spinach mix.
  • To make the dolma filling, spoon a third of the lamb and spinach from the soup into a bowl using a slotted spoon, then mix with the uncooked rice, 3 tbsp of the oil, the lemon juice and some seasoning. Spread the vine leaves out on a board and put a teaspoon of the filling in the centre of each. Roll each one up into a cigar shape, tucking in the ends as you go to enclose the filling. Arrange the dolma in a single layer in a small saucepan and drizzle with the rest of the oil and a ladleful of the soup. Cover and cook for 20 mins over a medium heat. Remove from the heat and set aside.
  • Whisk the eggs with the lemon juice and a ladleful of the soup, then tip this back into the pan with the rest of the soup, then stir (off the heat) until the soup is glossy and silky. Put about three dolma in each bowl, ladle over the soup, sprinkle with some chilli flakes, if you like, and serve with lemon wedges on the side for squeezing over.
Nutrition Facts:

Calories 435 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium

  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup mayonnaise
  • 3/4 teaspoon seafood seasoning
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon white pepper
  • 1 pound fresh lump crabmeat
  • 2 tablespoons canola oil

Eastern Shore Crab Cakes


Author: Taste Of Home

In Delaware, We're Surrounded By An Abundance Of Fresh Seafood, Particularly Terrific Crab. The Secret To Great Crab Cakes Is Fresh Crab Meat, Not Too Much Filler And Not Breaking Up The Crab Too Much. This Recipe Does All That. -cynthia Bent, Newark, Delaware

Time: 25m

Yield: 3 servings.

Number Of Ingredients: 9

  • In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,
Nutrition Facts:

Calories 599 calories, Fat 44g fat (6g saturated fat), Cholesterol 235mg cholesterol, Sodium 952mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

  • Oil
  • 6 jumbo Maryland soft shell crabs
  • 1 cup whole milk
  • 1/2 cup buttermilk
  • 1/4 cup masa (also known as corn flour, which is available in your local supermarket)
  • 1/2 cup all-purpose flour
  • Pinch seafood seasoning (recommended: Old Bay)
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup cream
  • 1 tablespoon sherry
  • 1/2 lemon, juiced
  • Hot sauce, to taste
  • Worcestershire sauce, to taste
  • Seafood seasoning (recommended: Old Bay)
  • Salt and freshly ground black pepper
  • 1 pound jumbo lump Maryland crabmeat
  • 1/2 tablespoon chopped chives
  • 1/2 tablespoon chopped parsley leaves
  • 1/2 cup mayonnaise
  • 1 ear Maryland Eastern Shore sweet corn
  • 1 teaspoon butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon seafood seasoning (recommended: Old Bay)
  • Salt and freshly ground black pepper
  • 1 teaspoon sugar
  • 12 ounces heavy cream
  • 3 eggs
  • 1 teaspoon butter
  • 2 ounces country ham, diced small
  • 1 ear Maryland Eastern Shore sweet corn, kernels removed
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 leek, chopped
  • 6 ounces vermouth
  • 1 cup oyster liquor (juice from the oysters) or substitute bottled clam juice
  • 1 quart heavy cream
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 teaspoon seafood seasoning (recommended: Old Bay)
  • Hot sauce, to taste
  • 18 Chesapeake oysters, shucked (may be purchased shucked and ready to go), reserve liquid
  • 1 teaspoon chopped parsley leaves
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped thyme leaves
  • Chives, for garnish, optional
  • Corn shoots, for garnish, optional

Chesapeake Oyster Stew, Crispy Soft Shell Crab, Maryland Jumbo Lump Crab Imperial Eastern Shore Sweet Corn Pudding


Author: Food Network

Time: 1h55m

Yield: 6 servings

Number Of Ingredients: 50

  • For the Soft Shell Crab: Either preheat fryer, or a Dutch oven filled halfway with oil, to 250 degrees F. Clean crabs and cover with milk and buttermilk. Place in refrigerator until chilled, about 10 minutes. Mix together flours and seasonings. Remove crabs from milk and drain excess. Dip into seasoned flour and shake off excess. Carefully lower into preheated oil. Fry for approximately 3 minutes until crispy and golden brown. Remove from hot oil, drain, hold for final assembly.
  • Maryland Jumbo Lump Crab Imperial:
  • In a small saute pan, melt butter and whisk in flour to form a light roux. Cook roux briefly and stir in milk and cream. Keep stirring and bring to a boil. Add sherry, lemon juice, hot sauce, Worcestershire sauce, seafood seasoning and salt and pepper, to taste. Remove from heat, chill slightly, and fold in Maryland jumbo lump crabmeat, chives, parsley, and mayonnaise. Reserve for final assembly.
  • Eastern Shore Sweet Corn Pudding: Preheat oven to 300 degrees F. Cut kernels off of cob and scrape cob with the back of a knife to remove the "milk". Chop the cob into pieces. Heat butter in a saute pan and add shallots, garlic, corn, and cob. Saute briefly for 1 minute. Add seafood seasoning, sugar and salt and pepper, to taste and saute for an additional minute. Add cream and simmer for 2 minutes. Remove from heat and let mixture steep for a few minutes. Discard cob pieces and puree corn/crab mixture. Add 1/2 cup of heated mixture to the eggs and whisk continuously. Then whisk egg mixture back into heated liquid, also known as tempering. Strain and pour mix into 6 greased ramekins. Bake in preheated oven in a water bath until pudding sets, about 25 minutes. Remove from water and reserve warm for final assembly.
  • Chesapeake Oyster Stew: Heat butter in a saucepan and add ham, corn kernels, shallot, garlic, and leek. Stir and cook for 1 to 2 minutes. Add vermouth and oyster liquor (or bottled clam juice). Reduce by half and add cream. Turn down heat and simmer until slightly thickened. Add seasonings and taste. Turn off heat and add oysters and herbs. Reserve for final assembly.
  • Final Assembly: Preheat oven to 400 degrees F.
  • Carefully lift the top shell off the soft shell crabs and stuff with Maryland Crab Imperial. Bake in preheated oven for a few minutes while completing the dish. Place warm Eastern Shore Sweet Corn Pudding in a shallow heated bowl. Ladle Chesapeake Oyster Stew in bowl around the pudding with 3 Chesapeake oysters per serving. Carefully place Maryland Soft Shell Crab on the pudding. Garnish with chives and corn shoots from your local Maryland farmers market, if using!
Nutrition Facts:

  • ⅔ cup medium coarse bulgur
  • 1 cup fresh mint leaves
  • 1 large onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ pounds lean ground lamb
  • 3 tablespoons olive oil

Middle Eastern Kibbeh

World Cuisine Recipes , Middle Eastern , Israeli

Author: Ron Shepherd

Kibbeh Is A Wonderful Dish From The Middle East Traditionally Made With Lamb Meat But Beef Is Acceptable, Too. I Prefer It Made Into Patties And Fried In Olive Oil. However, It Is Most Often Found In Restaurants In Baked Form. Serve Kibbeh With Tahini, A Sesame Seed Paste.

Time: 32m

Yield: 12

Number Of Ingredients: 9

  • Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
  • Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
  • Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.
Nutrition Facts:

Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g

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