Meatlicious
@meatlicious_ • 1,100,000 subscribers
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Nashville Hot Chicken Mac & Cheese Recipe ⬇️ Ridiculously creamy four-cheese mac and cheese with a crispy golden cheese crust, topped with crunchy fried chicken coated in a spicy Nashville hot oil! Mac & Cheese 16 oz cavatappi pasta 4 tbsp butter 4 tbsp flour 12 oz evaporated milk 1 cup heavy cream 1 cup whole milk 12 oz Colby Jack 8 oz sharp cheddar 8 oz mozzarella 4 oz Fontina 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp cayenne pepper 1 tsp Dijon mustard ½ tsp chicken bouillon Salt & black pepper Reserved pasta water Fried Chicken 2 lb chicken tenderloins 2 cups buttermilk 2 tbsp hot sauce 2 cups flour ½ cup cornstarch 1 tbsp paprika 1 tsp each garlic powder, onion powder & cayenne Salt & black pepper Oil for frying Nashville Hot Oil ½ cup hot frying oil 2 tbsp cayenne pepper 1 tbsp brown sugar 2 tsp smoked paprika 1 tsp garlic powder 1 tsp chili powder ½ tsp black pepper ½ tsp salt Directions Cook pasta 1–2 minutes shy of al dente. Reserve 1 cup pasta water. Melt butter, whisk in flour and cook 1–2 minutes. Slowly add evaporated milk, cream, milk and seasonings. Simmer until slightly thickened. Reduce heat to low and melt in 16 oz of the shredded cheese. Reserve the other 16 oz for layering. Fold in pasta, adding reserved pasta water as needed to keep it extra creamy. Layer half the mac in a baking dish, add 6 oz reserved cheese, then remaining mac and 10 oz cheese on top. Bake uncovered at 350°F for 20–25 minutes, then broil 1–3 minutes until golden and crispy. Marinate chicken in buttermilk and hot sauce for at least 30 minutes. Mix flour, cornstarch and seasonings, then coat chicken thoroughly. Fry chicken at 350°F for 4–6 minutes until crispy and 165°F internally. Combine Nashville hot oil spices in a heatproof bowl. Carefully pour ½ cup hot frying oil over the spices and stir until combined. Brush or toss the fried chicken in Nashville hot oil, then pile it over the baked mac and cheese. Enjoy! 🔥 #nashvillehotchicken #macandcheese #friedchicken #comfortfood #recipe
Meatlicious5,500,000 views • 11 days ago
Buldak Ramen Shrimp 🍜 Juicy shrimp smoked in garlic rosemary butter and served over ridiculously creamy, spicy Buldak ramen! INGREDIENTS FOR THE SHRIMP + Shrimp, peeled and deveined + 12 sticks butter + 12 cloves garlic, minced + 3 sprigs fresh rosemary + Salt and pepper, to taste FOR THE CREAMY BULDAK RAMEN + 2 packs Buldak ramen + 4 tbsp mayonnaise + 3 egg yolks + 2 tbsp chili oil, plus more for finishing + 1/4 cup reserved noodle water + 1–2 Buldak sauce packets, to taste + Seasoning packets from the noodles DIRECTIONS SMOKED BUTTER-POACHED SHRIMP + STEP 1: Add the butter to a foil pan and melt it in your smoker. Stir in the minced garlic, rosemary, salt, and pepper. + STEP 2: Once fragrant, add the shrimp and smoke until pink, opaque, and fully cooked. CREAMY BULDAK RAMEN + STEP 3: Cook the Buldak noodles according to package instructions. Reserve 1/4 cup noodle water before draining. + STEP 4: Whisk together the Buldak sauce packets, seasoning packets, mayonnaise, and egg yolks until smooth. + STEP 5: Slowly stir in the hot reserved noodle water to create a creamy sauce. + STEP 6: Toss the cooked noodles in the sauce until fully coated. Drizzle with chili oil and mix again. ASSEMBLY + STEP 7: Plate the creamy ramen and top with the smoked butter-poached shrimp. + STEP 8: Finish with another drizzle of chili oil and garlic rosemary butter. #shrimp #buldakramen #smokedshrimp #spicyramen #easyrecipes
Meatlicious556,900 views • 2 days ago
Loaded Cheeseburger Mac & Cheese Recipe ⬇️ Ridiculously creamy four-cheese baked mac and cheese stuffed with a layer of juicy, seasoned ground beef and finished with a thick, golden cheese crust. INGREDIENTS MAC & CHEESE + 16 oz cavatappi pasta + 4 tbsp butter + 4 tbsp flour + 12 oz evaporated milk + 1 cup heavy cream + 1 cup whole milk + 12 oz Colby Jack + 8 oz sharp cheddar + 8 oz mozzarella + 4 oz Fontina + 1 tsp garlic powder + 1 tsp onion powder + 1 tsp smoked paprika + ½ tsp cayenne pepper + 1 tsp Dijon mustard + ½ tsp chicken bouillon + Salt & black pepper + Reserved pasta water SEASONED GROUND BEEF + 1½ lb ground beef (80/20) + 1 tbsp Worcestershire sauce + 1 tsp garlic powder + 1 tsp onion powder + 1 tsp smoked paprika + Salt & black pepper, to taste DIRECTIONS + STEP 1: COOK THE PASTA Boil pasta 1–2 minutes shy of al dente. Reserve 1 cup pasta water before draining. + STEP 2: MAKE THE CHEESE SAUCE Melt butter, whisk in flour and cook 1–2 minutes. Gradually add evaporated milk, cream, milk, seasonings and Dijon. Simmer until slightly thickened. + STEP 3: ADD THE CHEESE Reduce heat to low and melt in 16 oz shredded cheese, reserving the remaining 16 oz for layering. Fold in pasta, adding reserved pasta water as needed to keep it extra creamy. + STEP 4: BROWN THE BEEF In a skillet over medium-high heat, cook ground beef until browned, breaking it into small pieces. Drain excess grease, then stir in Worcestershire and seasonings. Cook another minute until combined. + STEP 5: BUILD THE LAYERS Spread half the mac and cheese into a baking dish. Add the seasoned ground beef in an even layer, followed by 6 oz reserved cheese. Cover with remaining mac and finish with the last 10 oz cheese, mostly Colby Jack on top. + STEP 6: BAKE UNTIL GOLDEN Bake uncovered at 350°F for 20–25 minutes until hot and bubbly. Broil for 1–3 minutes until the cheese develops a golden crust. + STEP 7: SERVE Let rest for 5–10 minutes before serving. Scoop through all the cheesy layers and enjoy! #macandcheese #cheeseburger #groundbeef #comfortfood #easyrecipe
Meatlicious323,600 views • 1 day ago
Buffalo Chicken Mac & Cheese 🧀 Recipe ⬇️ Creamy, cheesy baked mac and cheese loaded with four cheeses, topped with golden fried chicken coated in a buttery homemade buffalo sauce. Mac & Cheese 16 oz cavatappi pasta 4 tbsp butter 4 tbsp flour 12 oz evaporated milk 1 cup heavy cream 1 cup whole milk 12 oz Colby Jack 8 oz sharp cheddar 8 oz mozzarella 4 oz Monterey Jack 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ¼ tsp cayenne pepper 1 tsp Dijon mustard ½ tsp chicken bouillon Salt & black pepper Reserved pasta water Fried Chicken 2 lb chicken tenderloins 2 cups buttermilk 2 tbsp hot sauce 2 cups flour ½ cup cornstarch 1 tbsp paprika 1 tsp each garlic powder, onion powder & cayenne Salt & black pepper Oil for frying Homemade Buffalo Sauce ½ cup Frank’s RedHot Original 4 tbsp unsalted butter 2 garlic cloves, minced 1 tbsp honey ½ tsp smoked paprika ¼ tsp garlic powder Directions Cook pasta just under al dente, reserving 1 cup pasta water. Melt butter, whisk in flour and cook 1–2 minutes. Gradually add evaporated milk, cream, milk, seasonings and Dijon. Stir until slightly thickened. Reduce heat to low and melt in 16 oz shredded cheese. Mix in pasta, adding reserved pasta water as needed for creaminess. Layer half the mac in a baking dish, add 6 oz reserved cheese, remaining mac and final 10 oz cheese, mostly Colby Jack on top. Bake at 350°F for 20–25 minutes, then broil until golden. Marinate chicken in buttermilk and hot sauce for at least 30 minutes. Combine flour, cornstarch and seasonings, then thoroughly coat chicken. Fry at 350°F for 4–6 minutes until golden and 165°F internally. Melt butter, briefly sauté garlic, then stir in Frank’s, honey and remaining seasonings until smooth. Toss chicken in buffalo sauce, chop into bite-sized pieces and pile over the baked mac. Finish with extra buffalo sauce and ranch if desired! #buffalochicken #macandcheese #friedchicken #comfortfood #easyrecipe
Meatlicious1,300,000 views • 5 days ago
McKenna’s dad brought store-bought ribs to a homemade lunch competition. So I made these Cherry Coke Party Ribs. Full directions are in my profile! Ingredients 2 racks St. Louis-style ribs Mayonnaise (binder) BBQ rub (I used TFTI Cajun Rub) Cherry Coke BBQ Sauce 1 cup Cherry Coke ⅓ cup ketchup 2 tbsp Morello cherry preserves 1½ tbsp soy sauce 1 tbsp apple cider vinegar 1 tbsp honey 1 tsp chipotle powder ½ tsp garlic powder ½ tsp onion powder ¼ tsp ground cinnamon For Braising ½ stick butter, cubed Directions 1. Remove the membrane from the ribs. Lightly coat with mayonnaise and generously season all sides with BBQ rub. 2. Make the sauce by simmering Cherry Coke in a saucepan until reduced by half. Whisk in the remaining sauce ingredients and simmer another 8–10 minutes until thick and glossy. 3. Preheat smoker to 250°F. Smoke ribs bone-side down for 2½–3 hours until deep mahogany in color and approximately 165–170°F internally. 4. Remove ribs and slice between each bone into individual party ribs. 5. Transfer to a foil pan with ½ stick cubed butter and approximately 1 cup Cherry Coke BBQ sauce. Toss to coat. 6. Cover tightly with foil and return to smoker at 275°F for 45–60 minutes until probe tender, approximately 198–203°F. 7. Remove foil, toss ribs in the reduced sauce, and smoke uncovered another 10–15 minutes until sticky and caramelized. 8. Garnish with fresh jalapeños and serve! #cooking #barbecue #homemade #ribs #recipe
Meatlicious3,100,000 views • 1 month ago
Red Velvet Chocolate Chunk Cookies Recipe 👇🏼 Thick, chewy red velvet cookies loaded with melted chocolate chunks. Ingredients 2¼ cups (285g) all-purpose flour 2 tbsp cornstarch 2 tbsp unsweetened cocoa powder ½ tsp baking soda ½ tsp baking powder ¾ tsp salt 1 cup (225g) cold unsalted butter, cubed 1 cup (220g) dark brown sugar 3 tbsp (37g) granulated sugar 1 large egg + 1 egg yolk 1 tbsp vanilla extract 1 tsp white vinegar 1 tbsp red food coloring 6 oz semisweet chocolate, chopped 3 oz white chocolate, chopped Directions Beat cold, cubed butter for 2 minutes until creamy. Add brown sugar and granulated sugar, then beat for another 2–3 minutes until light and fluffy. Add the egg, egg yolk, vanilla, vinegar, and red food coloring. Mix until smooth and evenly red. In a separate bowl, whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined. Fold in the chopped semisweet and white chocolate, reserving a few pieces for topping. Scoop into large 4 oz (113g) dough balls and place on a parchment-lined baking sheet. Keep them tall and press extra chocolate chunks into the tops. Freeze for at least 2 hours or overnight. Bake straight from frozen at 350°F (175°C) for 16–18 minutes, placing 3–4 cookies per tray with plenty of space between them. The edges should be set while the centers remain soft. Let cool on the baking sheet for 15 minutes before transferring. Break one open while it’s still warm and enjoy all that melted chocolate! #redvelvet #cookies #chocolate #homemadecookies
Meatlicious2,100,000 views • 27 days ago
Marry Me Chicken Lasagna Soup Recipe ⬇️ Ingredients Chicken 1½ lbs boneless skinless chicken thighs ¾ tsp Italian seasoning ¾ tsp garlic powder ¾ tsp onion powder ½ tsp smoked paprika ½ tsp kosher salt ½ tsp black pepper Soup ¾ lb sweet Italian sausage 1 tbsp sun-dried tomato oil 1 medium yellow onion, diced 4 garlic cloves, minced ⅓ cup sun-dried tomatoes, chopped 2½ tbsp tomato paste 1 (14.5 oz) can petite diced tomatoes 5 cups low-sodium chicken broth, plus extra as needed ¾ cup heavy cream ¾ cup freshly grated Parmesan 1 Parmesan rind 3 oz baby spinach 8 lasagna noodles, broken ¾ tsp Better Than Bouillon Roasted Garlic Base ¾ tsp dried oregano ⅛ tsp red pepper flakes (optional) Fresh basil 1½ tsp lemon juice Salt and pepper to taste Lemon Ricotta 15 oz whole-milk ricotta ½ cup shredded mozzarella ¼ cup grated Parmesan Zest of 1 lemon 1 tsp Italian seasoning 2 tbsp chopped parsley 1 tbsp chopped basil Salt and pepper to taste Directions Season chicken with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Brown sausage in sun-dried tomato oil. Remove, then sear chicken until golden. Reserve one thigh for topping and chop the rest. Sauté onion in the drippings. Add garlic, sun-dried tomatoes, and tomato paste. Stir in oregano and roasted garlic base. Deglaze with broth, then add diced tomatoes, sausage, chopped chicken, and Parmesan rind. Simmer 15 minutes or until chicken is cooked through. Mix all lemon ricotta ingredients and refrigerate until serving. Remove Parmesan rind. Add broken lasagna noodles and simmer until tender, stirring frequently. Add broth if needed. Reduce heat to low. Stir in cream, spinach, Parmesan, fresh basil, and lemon juice. Season to taste. Cube and crisp the reserved chicken in a skillet until golden and fully cooked. Serve with a generous scoop of lemon ricotta, crispy chicken, fresh Parmesan, and basil. Full step-by-step recipe on my profile! #marrymechicken #lasagnasoup #chickenrecipes #comfortfood
Meatlicious996,400 views • 16 days ago
Korean BBQ Fried Chicken Sandwiches Recipe is in my profile! The chicken is double-fried until unbelievably crispy, then coated in a sticky Korean BBQ sauce that’s sweet, savory, garlicky, and loaded with flavor. I topped each crispy chicken sandwich with homemade coleslaw and creamy homemade ranch on a toasted bun. If you love Korean fried chicken, crispy chicken sandwiches, Korean BBQ, homemade fried chicken, or easy comfort food recipes, you need to try this one. #recipe #friedchicken #comfortfood #koreanfood #foodie
Meatlicious2,800,000 views • 2 months ago
My Kids Ssked For Hot Pockets #burger #lunch #grilling #recipe
Meatlicious3,300,000 views • 3 months ago
Double Bacon Cheeseburger This is your classic double bacon cheeseburger, but we took it to another level. Made with @Jones Dairy Farm dry aged bacon and topped with a crispy bacon weave, so you’re guaranteed bacon in EVERY single bite! Ingredients 8 slices Jones Dairy Farm Cherrywood Smoked Extra Thick Bacon Slices 1/2 lb. 80/20 ground beef, divided into 2 patties 2 slices American cheese 1 large yellow onion, diced 1 tablespoon butter salt and black pepper, to taste 1 brioche burger bun burger sauce, for serving Directions Make the bacon weave: Lay 3 strips of Jones Cherrywood Smoked Extra Thick Cut Bacon vertically on a parchment-lined baking sheet. Weave 3 additional strips horizontally over and under the vertical strips to create a tight bacon weave. Bake at 400°F for approximately 20–25 minutes, or until browned and crispy. Once cooked, use the burger bun as a guide and carefully cut the bacon weave into a circle approximately the same size as the bun. Set aside. Cut the 2 remaining slices in half. Cook in a skillet over medium heat until crispy, turning once. Set aside on a paper towel. Caramelize the onions: Melt the butter in a skillet over medium-low heat. Add the diced onion and cook slowly, stirring occasionally, until deeply golden and caramelized. Cook the burgers: Divide the ground beef into two equal portions and season with salt and pepper. Cook in a hot skillet, pressing into thin patties. Flip once a deep crust develops, then top each patty with American cheese and cook until melted. Assemble: Toast the brioche bun and add burger sauce, the pan-fried bacon, both cheeseburger patties, caramelized onions, the crispy bacon weave, additional burger sauce, and the top bun. Serve immediately with crispy fries.
Meatlicious766,900 views • 1 month ago
Giant Chocolate Chip Crinkle Cookies Recipe ⬇️ Ingredients 1 cup (2 sticks) unsalted butter, softened 1½ cups granulated sugar ¼ cup light brown sugar 1 extra-large egg 1½ tsp vanilla extract 2 tbsp warm water 2 cups (240g) all-purpose flour ½ tsp baking soda 1 tsp kosher salt 8 oz bittersweet chocolate (60%), chopped Flaky sea salt (optional) Directions Preheat oven to 350°F and line baking sheets with parchment paper. Beat softened butter with a hand mixer for 3 minutes. Add both sugars and beat another 2–3 minutes until light and fluffy. Mix in egg, vanilla, and warm water until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients on low speed until just combined. Fold in chopped chocolate. Scoop dough into 12 large balls (about ⅓ cup each). Freeze for 15 minutes. Place 4 dough balls on a baking sheet, spaced far apart. Bake one sheet at a time. Bake for 10 minutes, then remove the pan and firmly drop it onto a heatproof surface from a few inches high to flatten the cookies. Return to oven and repeat the pan banging at 13 and 16 minutes. Bake for 18–20 minutes total, until edges are golden and centers are slightly soft. Sprinkle with flaky sea salt and let cool completely on the baking sheet. Tip: Don’t skip the pan banging! It’s what creates those signature thin, crispy, rippled edges. #cookies #chocolatechipcookie #bakingrecipe #easyrecipes
Meatlicious443,300 views • 22 days ago
Hot Honey Fried Chicken Lollipops Crispy on the outside, juicy on the inside, and coated in a buttery hot honey glaze! These fried chicken lollipops have the perfect combination of sweet heat, bold seasoning, and an insanely crunchy crust. INGREDIENTS CHICKEN & MARINADE + 6 chicken drumsticks + 1½ cups buttermilk + ¼ cup pickle juice + 2 tbsp hot sauce + 1 tsp garlic powder + 1 tsp smoked paprika + ½ tsp black pepper CRISPY COATING + 2 cups all-purpose flour + ½ cup cornstarch + 1 tbsp Cajun seasoning + 1 tsp garlic powder + 1 tsp onion powder + 1 tsp smoked paprika + 1 tsp baking powder + ½ tsp black pepper + ½ tsp MSG (optional) + Oil for frying HOT HONEY BUTTER GLAZE + ⅓ cup hot honey + 4 tbsp unsalted butter + 2 tbsp hot sauce + 1 tbsp brown sugar + 1 tsp apple cider vinegar + ½ tsp smoked paprika + ½ tsp garlic powder DIRECTIONS + STEP 1: PREP THE CHICKEN Cut around the narrow end of each drumstick, removing the skin and tendons. Push the meat down toward the thicker end to form a lollipop. + STEP 2: MARINATE Combine buttermilk, pickle juice, hot sauce, and seasonings. Add chicken, cover, and refrigerate for at least 2 hours. + STEP 3: MAKE THE COATING Mix flour, cornstarch, baking powder, and seasonings. Add 2 tbsp of the marinade to the flour mixture and toss to create small crispy clusters. + STEP 4: BREAD THE CHICKEN Press each drumstick firmly into the seasoned flour, making sure the meat is completely coated. Let rest for 10 minutes before frying. + STEP 5: FRY UNTIL CRISPY Heat oil to 325°F. Fry chicken for approximately 12–15 minutes, turning occasionally, until golden and the thickest part reaches 175–185°F internally. + STEP 6: MAKE THE HOT HONEY GLAZE Melt butter over low heat, then stir in hot honey, hot sauce, brown sugar, vinegar, and seasonings. Simmer for 2–3 minutes until glossy. + STEP 7: COAT & SERVE Brush or toss the crispy chicken in the warm hot honey glaze until evenly coated. Serve immediately with ranch for dipping! #friedchicken #hothoney #chickenlollipops #comfortfood #easyrecipe
Meatlicious58,100 views • 3 days ago
They Asked For Lunchables My kids have no idea how good they have it. Back in my day a Lunchable was a trophy. These boys want one on a random Wednesday for existing. So I made steak queso instead. They ate every last bite and said nothing. I respect it. I’m still not apologizing. #recipe #cooking #steak #bbq #beef
Meatlicious1,600,000 views • 4 months ago
Simple Sauces Part 24 - Cowboy Butter Ranch This Cowboy Butter Ranch sauce is a creamy, flavorful blend that combines the richness of butter with the tangy kick of ranch. Ingredients ⬇️ 🔶 1/4 cup butter (melted) 🔶 2 garlic cloves (minced) 🔶 2 roasted garlic gloves 🔶 1 tablespoon Hot Honey 🔶 Juice of 1 lemon 🔶 1 tablespoon Dijon mustard 🔶 1 teaspoon chili oil 🔶 1 teaspoon paprika 🔶 1/2 cup mayonnaise 🔶 1/4 cup sour cream 🔶 1/4-1/2 cup buttermilk (adjust if desired) 🔶 1 teaspoon garlic powder 🔶 1 teaspoon onion powder 🔶 1 tablespoon fresh dill 🔶 1 tablespoon fresh parsley 🔶 1 tablespoon chives 🔶 Salt and black pepper to taste Instructions: 1. In a bowl, combine the melted butter, minced garlic, Dijon mustard, and lemon juice. 2. Stir in the paprika, chili oil, mayonnaise, sour cream, hot honey, and buttermilk (adjusting for consistency). 3. Add the garlic powder, onion powder, fresh dill, parsley, and chives. Stir until smooth. 4. Season with salt and black pepper to taste. 5. Refrigerate for at least 30 minutes to let the flavors blend together. Pro Tip: Adjust the buttermilk for a thicker or thinner ranch, and feel free to add more herbs for extra flavor! #recipe #carnivore #foodie #instafoodie #hothoney
Meatlicious1,400,000 views • 1 year ago
Chipotle Adobo Ranch 🌶️ Creamy, smoky adobo ranch with real chipotle heat and fresh lime that actually wakes up your food. Blended smooth with ranch seasoning, garlic, and just enough spice to make the fast-casual version feel like it’s holding back. Same bold flavor — except now you control the drizzle. #recipe #cooking #homemade #sauce #ranch
Meatlicious172,600 views • 8 months ago
Spicy Truff Ranch Recipe (Step-by-Step) (Step by step) Recipe Below ⤵️ Mayo: - 🥚 2 egg yolks - 🍶 1 TBSP white vinegar - 🧂 Pinch of salt - 🍋 Squeeze of lemon - 🍯 1/2 TBSP Dijon mustard - 🌻 1.25 cups neutral oil Spicy Truffle Ranch - 🌿 1.5 TBSP each of chopped Chives, Dill, and Parsley - 🥄 1 cup homemade mayo - 🧄 1 TBSP garlic powder - 🧅 1/2 TBSP onion powder - 🧂 1 TSP MSG - 🍋 2 TSP lemon juice - 🧂 Salt and pepper to taste - 🥛 1/2 cup buttermilk - 1-2 TBSP of Truff Hot and Truff Hotter Sauce Instructions: 1. Prepare the Mayo: - Combine egg yolks, white vinegar, a pinch of salt, a squeeze of lemon, Dijon mustard, and neutral oil. - Use an immersion blender to combine until a creamy mayo is formed. 2. Make the Ranch Dressing: - Finely chop Chives, Dill, and Parsley. - In a bowl, combine the homemade mayo, chopped herbs, garlic powder, onion powder, MSG, lemon juice, salt, and pepper to taste. - Whisk in buttermilk until the dressing reaches your desired consistency. - Add one or both of the Truff Hot Sauces. - Store overnight in the fridge, if you can resist it! #ranch #spicyranch #spicychicken #truffles
Meatlicious48,900 views • 2 years ago
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