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Fumi Salad

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This unique salad and “Pot Luck Favorite” is very easy to make using most pantry items and will become a favorite to your family and friends. Its a unique dish that most people will ask for a copy of it as it’s so delicious and kid friendly. One recipe will feed an ARMY of people. A great go-to dish in the summer!

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Ingredients:

 

1/4 c slivered almonds, toasted

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1/4 c plain sunflower seeds, toasted

3 Tbsp plain sesame seeds, toasted

3 Tbsp black sesame seeds, toasted

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1/2 medium head green cabbage, shredded

1/2 medium napa cabbage, shredded

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1/4 red cabbage, shredded

1 c carrots, shredded

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6 green onions, sliced

1 pkg. Ramen noodles, uncooked

3 tbsp. fine sugar

2 tsp salt

1 tsp black pepper

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3/4 cup vegetable oil

3 tbsp rice vinegar

 

Directions

 

In a small nonstick skillet over low-med heat, toast sesame seeds, sunflower seeds and almonds separately,

stirring constantly. Set aside.

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In a large bowl, combine cabbage, carrot and green onion. Set a side.

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Break Ramen noodles up and set aside.

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In a small bowl or lidded jar, combine sugar, seasoning, oil and vinegar.

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Just before serving,

add almonds and sesame seeds to cabbage mix and top with crushed noodles.

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Add dressing and toss until coated. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours

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Serve cold or room temperature.

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Makes 8 to 10 servings. Recipe can be halved

 

Note: if the salad will not be served right away, take the various ingredients in separate baggies and assemble on sight. The noodles and cabbage gets soggy if salad is allowed to sit overnight.

 

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Lemon-Lime Basil Shortbread Cookies

Got plenty of extra citrus hanging around your kitchen,along with an abundance of fresh grown basil? Well combine lemon, limes and a hint of basil for a delicious cookie that taste like you bought them from a gourmet bakery! 

Recipe adapted from Bon Appétit Summer 2012


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Ingredients:

1 cup of all-purpose flour
1/2 cup of powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes.
2 Tbsp of sliced fresh basil leaves
1 tsp of finely grated lemon zest
1 Tbsp of freshlemon juice
1/2 tsp of finely grated lime zest
1/4 tsp kosher salt
Sanding Sugar (optional)

Directions:

Pre heat oven to 375 degrees. Place flour, 1/2 cup of powdered sugar, butter, basil, both zest, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet spacing 2 inch rounds, dusting cup with powdered sugar and press cookies into 2 inch rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with standing sugar, if using.

Bake until edges are brown, about 20 minutes. Transfer to a wire wake; let cool.

 

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Mediterranean Tapenade

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With summer in full swing you maybe pondering what to serve on a nice and warm summer night or when having friends over for wine tasting, well I’ve got an appetizer for you that has a Mediterranean feel that is quick to make and is also super delicious and very inexpensive to make.

This is probably one of the easiest appetizers one can learn how to make. You can also make this a day or two in advance, using a couple of amazing ingredients that pack great flavors, and is better than a jar of processed dip. Now if you are not a fan of Kalamata olives you can use regular black pitted olives, but you won’t have that same mediterranean taste

 

Ingredients:

16 oz  Kalamata olives 
16 oz pitted green olives
2 red bell peppers, roasted and peeled
1 bulb garlic roasted, and garlic removed
1 Tbsp capers
2 tsp crushed red peppers flakes
2-4 Tbsp of classic or extra virgin olive oil
Salt to taste

Directions:

Wash red bell peppers and place on sheet tray, slice whole bulb of garlic in half and place on same sheet tray and roast.

Click here for guide to roasting peppers

Drain olives well and add to food processor or high-speed blender.

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Add capers and red pepper flakes.

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Once red peppers and garlic have roasted and cooled, peel peppers and add to food processor, along with garlic.

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Pulse five times, then remove lid and using a rubber spatula scrap down the sides and pulse another five times, and scrape sides.

Turn processor on and pour slowly about two tablespoons of the olive oil into the top opening. Stop and check for desired consistency, if you like your tapenade thick and chunky than salt to taste, if you want a smoother texture add more olive oil repeating last steps.
Again salt to taste, as the olives and capers contain fairly large amounts of sodium.

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Remove and serve with warm pita chips, a nice crusty baguette, or water crackers.

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Drunken Melon’s

Drunken Melon’s

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Summer is the season for many outdoor activities, from hiking, camping, boating at the river, or getting your tan on at the beach. It is also the season for smoked meats, pitchers of fresh squeezed lemonade, berries, and lots of watermelon to keep cool and refreshed. As the summer season starts to wind down some of these cool refreshing treats become a tad boring, or perhaps your tired of making yet another watermelon basket.

 

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Watermelon is the go-to fruit of the beat the heat-wave gods. So as summer is in full swing and temperatures rise higher, the only thing I crave in this world is cold booze and watermelons, and boy do they go together.

 

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If you like booze and watermelons, here is a simple proof recipe to combine the cool, refreshing, healthy fruit, that’s been saturated with booze.
Use a variety of watermelon, honeydew, cantaloupe. Use a little alcohol or a lot, use Midori, Tequila, Rum, or Vodka. With using melons the sky is the limit on how creative you want to get, just have fun, beat the heat and of course always remember to….

Please Drink Responsibly

 

Ingredients:

2 cups honeydew balls
3 cups watermelon balls
3 tablespoons sugar
3/4 cup light rum or use a lot
1 Tbsp lemon zest
Juice of one lemon juice
1 Tbsp lime zest
Juice of half a lime

 

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Directions:

Make sure to clean the outside of your melons before you cut into them.

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Using a melon baller scoop out and place in a large bowl, one you plan to serve in. you can also make a serving bowl out of the melon you are using.

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Dissolve the sugar in the rum and add the lemon and lime juice.
Pour the liquid mixture over the melon balls and toss lightly to coat.
Sprinkle with lemon and lime zest.

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Place in the refrigerator or freezer for one hour before serving. I kept mine in the freezer and the melon balls held all the delicious alcohol.
Toss again slightly before serving.

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Its A Double Feature Starring “Chocolate” ….

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Chocolate Mousse, Its one of the easiest and most satisfying deserts around. What’s your favourite chocolate mousse recipe, and how do you like to serve it? I like to serve mine in a pie crust. What’s not to like about a rich  chocolate mousse topped with a semi sweet whipped topping, or a topping with a hint of mint that just cuts through the rich chocolate velvety mousse 

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A mousse (French for chocolate foam) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse can be sweet or savory. Dessert mousse are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit.

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The two versions I have here are both adapted from Hershey’s

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Chocolate Mousse Pie
Ingredients;

1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup HERSHEY’S Cocoa
2 cups (1 pt.)cold whipping cream
2 teaspoons vanilla extract
1 package packaged graham cracker crumb crust (6 or 9 oz.)
Refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed

Directions;

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Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

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Mix sugar and cocoa in large bowl; add whipping cream and vanilla.

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Beat on medium speed, scraping bottom of bowl often, until mixture is stiff.

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Pour in gelatin mixture; beat until well blended.

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Spoon into crust.

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Refrigerate about 3 hours. Garnish with whipped cream and chocolates.

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Store covered in refrigerator. 6 to 8 servings.

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Chocolate Mint Mousse Pie

 

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Ingredients;

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/3 cup HERSHEY’S SPECIAL DARK Cocoa
2 Tbsp Hersey’s cocoa powder
1 cup (1/2 pt.)cold whipping cream
1 teaspoon vanilla extract
1 baked 8-inch or 9-inch pie crust, cooled

Mint Cream Topping recipe below 

Directions:

Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.

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Stir together sugar and cocoa in a medium bowl;

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add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally.

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Add gelatin mixture; beat just until well blended.

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Pour into prepared pie crust.

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Mint cream topping; spread over filling. Refrigerate at least 2 hours.

Mint Cream Topping

 

1 cup cold whipping cream
2 tablespoons powdered sugar
1/4 to 1/2 teaspoon peppermint extract
several drops green food color

Beat in a medium bowl until stiff. About 2 cups topping.

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Tuscan Panzanella Summer Salad

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Panzanella is a popular summer salad that originated in Tuscany. Its made with chunks of stale bread, vine ripened tomatoes and sweet basil. It’s similar to the middle eastern salad called Fattoush which is made with fried pita bread.

Panzanella is popular in other parts of central Italy and considered a poor man’s salad by using up any remaining stale loaves of bread.

But what makes this salad a summer delight, is the bread soaks up the dressing and all its rich flavor from the center of the tomatoes, red wine vinegar and olive oil.

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Panzanella is the perfect salad for a picnic or day at the beach, just don’t toss the bread until you are 10 min from serving so the bread can really soak up these wonderful flavors, and please DO NOT refrigerate or the tomatoes will lose their wonderful flavor!!!

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Now by making a few recipe adjustments this salad is over the top delicious and healthy to eat. I can seriously eat this entire recipe in 24 hours, it’s that good and my favorite salad.

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To make this salad a success really depends on using a good quality olive oil and freshest tomatoes.

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If you come across any Heirloom tomatoes grab em! Also If you use fresh bread without grilling or toasting it first, the bread will disintegrate into a mushy mess. This is the perfect salad to show off the best summer produce and is visually stunning with the variety of colors.

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Adapted from Cooks Country, 2012

 

Ingredients:

6 cups Italian or French bread, cut loaf or tear into 1-inch pieces
1/2 cup extra virgin olive oil
1 1/2 pounds Roma tomatoes, cored and seeded, then cut into 1 inch pieces
3 Tbsp red wine vinegar
1 medium cucumber, skin peeled, cut lengthwise, then seeded, and sliced thin
1 med shallot, sliced thin 
1/4 cup chopped fresh basil
Salt and pepper to taste

Directions:

Adjust oven rack to middle position and heat oven to 400.

Toss cut up bread with 2 tablespoons oil and ¼ teaspoon salt; arrange bread in single layer on rimmed baking sheet.
Toast bread pieces until it just starts to turn light golden, 15 to 20 minutes, stirring halfway through.
Set aside to cool to room temperature.

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Grilling Bread Method

Get your grill hot and slice the bread. Place slices of bread on the hot grill for about 1 to 2 minutes per side. You'll want to stay near the grill or the bread will burn and too chard and mask the flavors the same. A little char is okay, a lot will kill the dish.

Get your grill hot and slice the bread. Place slices of bread on the hot grill for about 1 to 2 minutes per side. You’ll want to stay near the grill or the bread will burn and too charred and mask the flavors the same. A little char is okay, a lot will kill the dish.

 

Cut tomatoes in half, than using a spoon remove the center and seeds and place into a small bowl then dice tomato into medium pieces.

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Gently toss tomatoes and ½ teaspoon salt in large bowl.
Transfer tomatoes from bowl into a colander or sieve and set over same bowl to drain for 15 minutes, tossing occasionally.

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Peel and Slice cucumber in half and remove center and seeds and discard, slice cucumber thin.

Slice shallots thin, set aside with cucumbers

If you don't have shallots or can't find any, then its okay to use red onion.Just slice it really thin.

If you don’t have shallots or can’t find any, then its okay to use red onion.Just slice it really thin.

Roll basil and repeat.

Whisk remaining 6 tablespoons oil, red wine vinegar, and ¼ teaspoon pepper into reserved tomato juices and whisk together.

Add bread pieces and toss to coat all the bread evenly, then, let stand for 10 minutes, tossing occasionally.

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Add tomatoes, cucumber, shallot, and basil to bowl with bread and toss to coat. Season with salt and pepper to taste, and serve immediately.

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Orange Creamsicle Ice Cream With Candied Orange Peel

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Do you remember having orange creamsicle ice cream bar during the summer. It was an orange popsicle on the outside with a creamy ice cream center and those flavors just married again and again.

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Well I got a wonderful easy version of the orange creamsicle that is very easy to make using only six ingredients, plus you wont need an ice cream maker to make this.

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Now I’ll admit when I made this ice cream I went a little over the top by making candied orange rinds as a garnish. If you want to make them its an added treat both visually and taste wise and really not hard to do at all, but if you don’t have the time its okay to omit this step completely, however candied orange rinds taste better than candy orange wedges and the bonus; you control the amount of sugar versus candy loaded with lots of it.

Candy orange wedges are loaded with sugar, corn syrup and even more sugar...

Candy orange wedges are loaded with sugar, corn syrup and even more sugar…

If you do not know how to segment an orange we will be doing that too. There really is no other way to make this ice cream pop without segmenting, well unless you peel the orange old school and you’re a fan of the bitter white pith and skin. In other words if you want real fresh orange flavor and you really want to push this ice cream over the top, then use some of the zest too.

So grab the kids or surprise them with this smooth citrus delight!!

Ingredients For Ice Cream

1 3/4 cup Coconut milk, full fat
4 medium Oranges, zest and segmented
4 tbsp Sugar or sweetener (honey, powdered sugar, maple syrup)
1 tsp Vanilla extract
1 tsp orange extract (optional)
8 oz heavy whipping cream (optional)
1-2 tsp orange zest

Directions:

Zest one of the oranges and set zest aside.

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Peel and segment oranges.

 

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Rest the orange on your cutting board with the stem end pointing to the left or the right. Carefully slice off about 1/2 inch from the stem end. Repeat with other side.

Note: Cut deep enough so that you expose the bright orange flesh.

Using even downward strokes, slice the skin away from the flesh and discard.Make sure you take your time, and start at the top and slice downward as you work your way down the orange.

Using even downward strokes, slice the skin away from the flesh and discard.

 

Make sure you take your time, and start at the top and slice downward as you work your way down the orange.

Make sure you take your time, and start at the top and slice downward as you work your way down the orange.

Cut between the membranes to segment the orange.

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This will release the orange segment onto your knife.

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You can set them aside on a plate or

bowl.

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Lay flat on a sheet tray lined with wax paper or parchment paper and freeze until hardened.
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In a blender or food processor, add coconut milk and frozen orange sections.

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Add the sweetener of your choice along with vanilla and orange extract.

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Blend until smooth.

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Using a hand mixer on high-speed, whip heavy cream until soft peaks form and pour into a medium freezer proof bowl.

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Fold in orange mixture with whipped cream until well incorporated

Freeze until solid.

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When ready to serve, let it sit out for a few minutes to make it easier to scoop.
Garnish with some candied orange peel and orange zest!

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Enjoy!

Candied Orange Peel

Ingredients:

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4 orange peels, cut into 1/4 inch strips

Now using a similar cutting technique your going to clean up the orange peels by removing the white pith.

Now using a similar cutting technique your going to clean up the orange peels by removing the white pith.

Make sure you are slicing away from you

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Leaving you just the top layer of the orange.

1 cups white sugar
1/2 cup water

Using a large sauce pan, bring water to a boil over high heat.

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Place cut up orange peel in large saucepan and boil for 20 minutes, drain and set aside.

In medium saucepan, combine sugar and 1/2 cup water, and orange peel

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Bring to a boil and cook until mixture reaches what is called a thread stage or 230 degrees F (108 degrees C)

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Use candy thermometer, or you can test by dropping a small amount of sugar liquid in cold water and it forms a soft thread.

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Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.

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Roll peel pieces, a few at a time, in remaining sugar.

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Let dry on wire rack several hours. Store in airtight container.

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Garnish your homemade orange creamsicle and impress everyone!!!

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