braised beef short ribs in a rich, glossy sauce 😍

 

This looks like braised beef short ribs in a rich, glossy sauce 😍 — tender, slow-cooked, and full of deep flavor. Here’s a complete recipe you can use (restaurant style):

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Braised Beef Short Ribs (Fall-Off-The-Bone)

Ingredients:

• 1.5–2 kg beef short ribs
• 2 tbsp olive oil
• Salt & black pepper
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup red wine (or more broth)
• 2 tbsp soy sauce
• 2 tbsp brown sugar or honey
• 1 tsp paprika
• 1 tsp dried thyme or rosemary
• 2 bay leaves
• Chili flakes (optional)
• Fresh parsley for garnish

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Instructions:

1. Sear the ribs

Season ribs with salt & pepper.
Heat oil in a heavy pot and brown ribs on all sides (3–4 min per side).
Remove and set aside.

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2. Build the sauce

In same pot:

• Add onion, carrots → sauté 5 min.
• Add garlic + tomato paste → cook 1 min.
• Pour in wine + broth.
• Add soy sauce, sugar, spices, bay leaves.

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3. Braise

Return ribs to pot. Liquid should cover halfway.
Cover and cook:

• Oven: 160°C (320°F) for 2.5–3 hours
  or
• Stovetop: very low heat for 2.5 hours

Until meat is falling off the bone.

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4. Finish

Remove lid last 20 minutes to thicken sauce.
Spoon sauce over ribs, garnish with parsley.

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Serve with:

• Mashed potatoes 🥔
• Rice or butter noodles
• Or Moroccan khobz 😋

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Garlic Butter Chicken Tortellini with Cajun Alfredo Sauce

 

Garlic Butter Chicken Tortellini with Cajun Alfredo Sauce 🍝🔥
Creamy, spicy, and packed with flavor — this is a restaurant-style dish you can make in 30 minutes!

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Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (cut into bite-size pieces)
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1½ tsp Cajun seasoning
• ½ tsp paprika
• Salt & black pepper, to taste

For the Pasta:

• 500g (18 oz) cheese tortellini (fresh or frozen)
• Water + salt for boiling

Cajun Alfredo Sauce:

• 2 tbsp butter
• 1 cup heavy cream
• ¾ cup whole milk
• 1 cup Parmesan cheese, grated
• 1 tsp Cajun seasoning (more if you like it spicy)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper to taste

Optional Garnish:

• Fresh parsley
• Extra Parmesan
• Chili flakes

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Instructions

1. Cook the Tortellini

Boil tortellini in salted water according to package instructions.
Drain and set aside.

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2. Cook the Chicken

In a large pan:

• Heat butter + olive oil.
• Add chicken, season with Cajun, paprika, salt & pepper.
• Cook 5–7 minutes until golden and fully cooked.
• Add garlic, sauté 30 seconds.
• Remove chicken and set aside.

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3. Make the Cajun Alfredo Sauce

In the same pan:

• Add butter, then cream + milk.
• Bring to gentle simmer.
• Add Parmesan, Cajun seasoning, garlic powder, onion powder.
• Stir until thick and creamy (3–5 minutes).

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4. Combine

• Add chicken back to the sauce.
• Add cooked tortellini.
• Toss everything until well coated.

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5. Serve

Top with parsley, extra Parmesan, and chili flakes 😍

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Tips

• Want it spicier? Add hot sauce or extra Cajun.
• Add mushrooms or spinach for extra veggies.
• You can replace chicken with shrimp — works perfectly.

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complete, easy recipe

 

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🥐 Sausage Rolls (Classic Puff Pastry)

Ingredients:

• 1 sheet puff pastry (store-bought)
• 500g sausages or seasoned ground meat
• 1 egg (for brushing)
• 1 tsp mustard (optional)
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp paprika
• Salt to taste
• Sesame or nigella seeds (optional)

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Instructions:

1️⃣ Prepare the filling
If using sausages, remove the casing and place the meat in a bowl.
Mix with mustard, garlic powder, black pepper, paprika, and salt.

2️⃣ Cut the pastry
Roll out the puff pastry and cut into long rectangles.

3️⃣ Fill and roll
Place a line of meat in the center of each strip.
Roll the pastry over the filling and seal the edge.

4️⃣ Slice and brush
Cut into small rolls. Brush with beaten egg and sprinkle seeds if using.

5️⃣ Bake
Bake in a preheated oven at 200°C (400°F) for 20–25 minutes until golden and puffed.

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Grilled Fish with Crispy Fries

 

Here’s a complete, easy recipe for Grilled Fish with Crispy Fries — restaurant style but simple to make at home 😋🔥

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🐟 Grilled Fish with Crispy Fries

Ingredients

For the Grilled Fish:

• 4 fish fillets (tilapia, seabass, cod, or any white fish)
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp dried oregano or thyme
• ½ tsp black pepper
• ½ tsp salt (or to taste)
• 1 tbsp chopped parsley or coriander

For the Crispy Fries:

• 4 large potatoes
• 2 tbsp cornstarch (secret for extra crisp!)
• Salt to taste
• Oil for frying (or air fryer)

Optional Sauce (Garlic Lemon):

• ½ cup mayonnaise
• 1 tbsp lemon juice
• 1 garlic clove, grated
• Salt & pepper

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Instructions

1️⃣ Marinate the Fish

In a bowl mix: Olive oil, lemon juice, garlic, paprika, cumin, oregano, salt & pepper.
Coat the fish well and marinate at least 20–30 minutes.

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2️⃣ Prepare the Fries

• Peel and cut potatoes into sticks.
• Soak in cold water 30 minutes (removes starch).
• Drain and dry very well.
• Toss with cornstarch + salt.

Fry method:

• Fry at 160°C (320°F) for 5–6 min (first fry).
• Rest 10 min.
• Fry again at 190°C (375°F) until golden & crispy.

Air fryer:

• Spray with oil.
• Air fry at 200°C for 18–22 min, shaking halfway.

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3️⃣ Grill the Fish

• Heat grill pan or BBQ.
• Brush with oil.
• Grill fish 3–4 min per side until golden and flaky.

(You can also pan-sear or bake at 200°C for 12–15 min)

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4️⃣ Make the Sauce

Mix all sauce ingredients and chill 10 minutes.

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Serve With:

• Lemon wedges 🍋
• Fresh salad or coleslaw
• Garlic sauce or tartar sauce

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Pro Tips:

• Add chili powder if you like spicy 🌶️
• Use panko instead of cornstarch for breaded fish version.
• Perfect dish for summer BBQ or light dinner.

Simple, crispy, juicy, and always a hit 👌🔥

SHRIMP AND BELL PEPPER STIR-FRY🔥🔥🔥

 

SHRIMP AND BELL PEPPER STIR-FRY 🔥🔥🔥

Quick, colorful, and packed with flavor — better than takeout!

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil or olive oil
• 3 bell peppers (red, yellow, green), sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional but great)
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• ½ tsp black pepper
• ½ tsp chili flakes (optional)
• 1 tsp cornstarch + 2 tbsp water (for thick sauce)
• Sesame seeds & green onions, for garnish

Instructions:

1. Prepare the sauce
   In a small bowl, mix soy sauce, oyster sauce, honey, sesame oil, pepper, chili flakes, and cornstarch slurry.

2. Cook the shrimp
   Heat 1 tbsp oil in a large pan or wok. Add shrimp and cook 2–3 minutes per side until pink. Remove and set aside.

3. Stir-fry veggies
   Add remaining oil, then onion, garlic, and ginger. Sauté 30 seconds.
   Add bell peppers and stir-fry 3–4 minutes until tender-crisp.

4. Combine
   Return shrimp to the pan. Pour in the sauce and toss everything for 1–2 minutes until glossy and thick.

5. Serve
   Garnish with sesame seeds and green onions. Serve hot over rice or noodles 🍚🍜

Tips:

• Add broccoli or snap peas for more veggies.
• For spicy lovers: add sriracha or chili oil 🌶️
• Works great for meal prep too.

Ready in 15 minutes and full of color & flavor 🤤🔥

FRIED CABBAGE WITH SHRIMP, SAUSAGE & BACON

 

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FRIED CABBAGE WITH SHRIMP, SAUSAGE & BACON 🔥

A hearty, smoky, and flavorful one-pan meal — perfect for busy nights!

Ingredients:

• 6 slices bacon, chopped
• 12 oz smoked sausage (Andouille or kielbasa), sliced
• 1 lb shrimp, peeled and deveined
• 1 medium head green cabbage, chopped
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tbsp butter or olive oil
• 1 tsp paprika
• ½ tsp chili flakes (optional)
• ½ tsp black pepper
• Salt, to taste
• 1 tsp Cajun seasoning (optional but amazing)
• 1 tbsp soy sauce or Worcestershire sauce
• Fresh parsley or green onions, for garnish

Instructions:

1. Cook the bacon
   In a large skillet or pan, cook bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pan.

2. Brown the sausage
   Add sausage to the same pan and fry until nicely browned. Remove and set aside.

3. Cook the shrimp
   Add shrimp to the pan, season with paprika, pepper, and a little salt. Cook 2–3 minutes per side until pink. Remove and set aside.

4. Fry the cabbage
   Add butter or olive oil, then onion and garlic. Sauté 1–2 minutes.
   Add cabbage, Cajun seasoning, chili flakes, and soy/Worcestershire. Stir well and cook 8–10 minutes until tender but still slightly crispy.

5. Combine everything
   Return bacon, sausage, and shrimp to the pan. Toss everything together and cook 2 more minutes.

6. Serve
   Garnish with parsley or green onions and serve hot!

Tips:

• Add a squeeze of lemon for extra freshness 🍋
• Serve with rice, cornbread, or crusty bread.
• You can replace shrimp with chicken if you want.

Smoky, juicy, and packed with flavor 🤤🔥
One pan, zero leftovers!

complete English version

 

No-bake haystack cookies for every craving 🍪

Sweet, crunchy, and impossible to stop at one.

1️⃣🍫Chocolate Haystack Cookies

Ingredients

2 cups semi-sweet chocolate chips

½ cup creamy peanut butter

2 cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt chocolate chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles and shredded coconut until evenly coated.

4. Scoop

Drop spoonfuls onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for 30–40 minutes, or refrigerate 15–20 minutes until firm.

Storage

Airtight at room temperature: up to 4 days

Refrigerated: up to 1 week

2️⃣🥜Peanut Butter Haystack Cookies

Ingredients

1½ cups creamy peanut butter

½ cup butter

1½ cups powdered sugar

2 cups chow mein noodles

1 cup shredded coconut (optional)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

In a saucepan over low heat (or microwave), melt peanut butter and butter together until smooth.

2. Sweeten

Remove from heat and stir in powdered sugar, vanilla, and salt.

3. Add crunch

Gently fold in chow mein noodles and coconut until coated.

4. Shape

Spoon mounds onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for about 30 minutes, or refrigerate 15–20 minutes until firm.

Optional Variations

Chocolate Drizzle: drizzle melted chocolate on top

Almond Peanut Butter: use almond butter instead

Extra Crunch: add chopped peanuts

Storage

Airtight at room temperature: 4–5 days

Refrigerated: up to 1 week

3️⃣🤍White Chocolate Haystack Cookies

Ingredients

2 cups white chocolate chips

½ cup creamy peanut butter (optional – helps bind)

2 cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt white chocolate chips and peanut butter together in the microwave in 20–30 second intervals, stirring until smooth.

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles and shredded coconut until evenly coated.

4. Shape

Drop spoonfuls onto a parchment-lined baking sheet.

5. Set

Let cookies set at room temperature for 30 minutes, or refrigerate 15–20 minutes until firm.

Optional Add-Ins & Toppings

Dried cranberries or cherries

Sliced almonds

Toasted coconut

Drizzle with dark or milk chocolate

Storage

Airtight at room temperature: 4–5 days

Refrigerated: up to 1 week

4️⃣🍫🥥 Chocolate Coconut Haystack Cookies

Ingredients

2 cups semi-sweet chocolate chips

1½–2 cups shredded sweetened coconut

2 cups crunchy chow mein noodles

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt the chocolate

In a microwave-safe bowl, microwave chocolate chips in 20–30 second intervals, stirring each time, until smooth.

2. Flavor the base

Stir in vanilla extract and a pinch of salt.

3. Add the crunch

Gently fold in coconut and chow mein noodles until evenly coated.

4. Form the haystacks

Drop spoonfuls onto a parchment-lined baking sheet, shaping into small mounds.

5. Set

Let cookies set at room temperature for about 30 minutes, or refrigerate for 15 minutes until firm.

Storage

Store in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture

5️⃣🍫🥥🌰 Almond Joy Haystack Cookies 

Ingredients

2 cups semi-sweet chocolate chips

½ cup creamy peanut butter (optional – traditional haystacks include it, but you can omit for a truer Almond Joy flavor)

1½ cups shredded sweetened coconut

1½–2 cups crunchy chow mein noodles

½ cup sliced or chopped almonds

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt the chocolate

In a microwave-safe bowl, melt chocolate chips (and peanut butter if using) in 20–30 second intervals, stirring until smooth.

2. Add flavor

Stir in vanilla extract and a pinch of salt.

3. Fold in the mix-ins

Gently fold in coconut, chow mein noodles, and almonds until evenly coated.

4. Shape the haystacks

Spoon mounds onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for 30 minutes or refrigerate for 15–20 minutes until firm.

Optional Finishing Touches

Sprinkle toasted coconut on top

Press one almond slice into each cookie

Drizzle with extra melted chocolate for a bakery look

Storage

Airtight container at room temperature: 4–5 days. Refrigerator: up to 1 week

6️⃣Butterscotch Haystack Cookies

Ingredients

2 cups butterscotch chips

½ cup creamy peanut butter (optional but helps bind)

1½ cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt butterscotch chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles, coconut until fully coated.

4. Shape

Spoon mounds onto a parchment-lined tray.

5. Set

Let set at room temperature for 30 minutes or refrigerate 15–20 minutes until firm.

Optional Toppings

Toasted coconut flakes

Extra butterscotch drizzle

One almond slice pressed on top

StoraNo-bake haystack cookies for every craving 🍪

Sweet, crunchy, and impossible to stop at one.

1️⃣🍫Chocolate Haystack Cookies

Ingredients

2 cups semi-sweet chocolate chips

½ cup creamy peanut butter

2 cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt chocolate chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles and shredded coconut until evenly coated.

4. Scoop

Drop spoonfuls onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for 30–40 minutes, or refrigerate 15–20 minutes until firm.

Storage

Airtight at room temperature: up to 4 days

Refrigerated: up to 1 week

2️⃣🥜Peanut Butter Haystack Cookies

Ingredients

1½ cups creamy peanut butter

½ cup butter

1½ cups powdered sugar

2 cups chow mein noodles

1 cup shredded coconut (optional)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

In a saucepan over low heat (or microwave), melt peanut butter and butter together until smooth.

2. Sweeten

Remove from heat and stir in powdered sugar, vanilla, and salt.

3. Add crunch

Gently fold in chow mein noodles and coconut until coated.

4. Shape

Spoon mounds onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for about 30 minutes, or refrigerate 15–20 minutes until firm.

Optional Variations

Chocolate Drizzle: drizzle melted chocolate on top

Almond Peanut Butter: use almond butter instead

Extra Crunch: add chopped peanuts

Storage

Airtight at room temperature: 4–5 days

Refrigerated: up to 1 week

3️⃣🤍White Chocolate Haystack Cookies

Ingredients

2 cups white chocolate chips

½ cup creamy peanut butter (optional – helps bind)

2 cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt white chocolate chips and peanut butter together in the microwave in 20–30 second intervals, stirring until smooth.

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles and shredded coconut until evenly coated.

4. Shape

Drop spoonfuls onto a parchment-lined baking sheet.

5. Set

Let cookies set at room temperature for 30 minutes, or refrigerate 15–20 minutes until firm.

Optional Add-Ins & Toppings

Dried cranberries or cherries

Sliced almonds

Toasted coconut

Drizzle with dark or milk chocolate

Storage

Airtight at room temperature: 4–5 days

Refrigerated: up to 1 week

4️⃣🍫🥥 Chocolate Coconut Haystack Cookies

Ingredients

2 cups semi-sweet chocolate chips

1½–2 cups shredded sweetened coconut

2 cups crunchy chow mein noodles

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt the chocolate

In a microwave-safe bowl, microwave chocolate chips in 20–30 second intervals, stirring each time, until smooth.

2. Flavor the base

Stir in vanilla extract and a pinch of salt.

3. Add the crunch

Gently fold in coconut and chow mein noodles until evenly coated.

4. Form the haystacks

Drop spoonfuls onto a parchment-lined baking sheet, shaping into small mounds.

5. Set

Let cookies set at room temperature for about 30 minutes, or refrigerate for 15 minutes until firm.

Storage

Store in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture

5️⃣🍫🥥🌰 Almond Joy Haystack Cookies 

Ingredients

2 cups semi-sweet chocolate chips

½ cup creamy peanut butter (optional – traditional haystacks include it, but you can omit for a truer Almond Joy flavor)

1½ cups shredded sweetened coconut

1½–2 cups crunchy chow mein noodles

½ cup sliced or chopped almonds

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt the chocolate

In a microwave-safe bowl, melt chocolate chips (and peanut butter if using) in 20–30 second intervals, stirring until smooth.

2. Add flavor

Stir in vanilla extract and a pinch of salt.

3. Fold in the mix-ins

Gently fold in coconut, chow mein noodles, and almonds until evenly coated.

4. Shape the haystacks

Spoon mounds onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for 30 minutes or refrigerate for 15–20 minutes until firm.

Optional Finishing Touches

Sprinkle toasted coconut on top

Press one almond slice into each cookie

Drizzle with extra melted chocolate for a bakery look

Storage

Airtight container at room temperature: 4–5 days. Refrigerator: up to 1 week

6️⃣Butterscotch Haystack Cookies

Ingredients

2 cups butterscotch chips

½ cup creamy peanut butter (optional but helps bind)

1½ cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt butterscotch chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles, coconut until fully coated.

4. Shape

Spoon mounds onto a parchment-lined tray.

5. Set

Let set at room temperature for 30 minutes or refrigerate 15–20 minutes until firm.

Optional Toppings

Toasted coconut flakes

Extra butterscotch drizzle

One almond slice pressed on top

Storage

Room temperature (airtight): 4–5 days

Refrigerated: up to 1 week

#HaystackCookies #NoBakeDesserts #NoBakeCookies #EasyDesserts #QuickTreats #HomemadeDesserts #DessertIdeasge

Room temperature (airtight): 4–5 days

Refrigerated: up to 1 week

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