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Dangiso :

tebarek

2026-09-18 05:43:41

0

Ermi@❤ :

2026-09-19 19:59:35

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Daisy :

🥰🥰my cute

2026-09-17 19:05:28

1

loveddd :

woww

2026-09-17 17:56:25

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belaya430 :

ተባረክ እህቴ❤️❤️❤️❤️❤️

2026-09-19 10:28:59

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abrsh awe :

hi

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Mu Dawit official :

yene cherka

2026-09-18 20:12:53

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Yoni :

🥰🥰🥰

2026-09-19 01:59:55

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mati 05 :

🥰

2026-09-19 06:10:55

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F Ĩ Ķ Ĕ ፋሬስ :

wow ❤️❤️❤️❤️❤️

2026-09-18 06:22:34

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@Mes𝙖𝙮_♏️𝕞are⚖️🗽✈️🇹🇷🇺🇸 :

gdoye🥰✌️

2026-09-19 05:47:39

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Tariku T :

🥰🥰🥰🥰konjitewa

2026-09-18 19:44:07

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❤️❤️❤️

2026-09-19 10:26:00

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Bini x ye Alexi :

😍

2026-09-18 18:01:04

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ይህን ኪርሲንሺ

2026-09-18 08:21:51

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Izzy✅ :

🥰

2026-09-19 03:53:02

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Abnaet :

2026-09-18 18:23:27

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Tade man :

wow💋💋💋

2026-09-18 11:13:42

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Dave my king :

king

2026-09-17 21:59:02

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Adane Amanuel :

wow

2026-09-18 00:02:25

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Meliki Man :

Endete yameral mezemur🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-09-19 21:24:07

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ozle tame ofe :

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2026-09-19 12:04:04

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ሀይ

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2026-09-18 04:28:14

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©️ʳᵃˢ𝓪𝓫𝓮𝓬𝓱ø🕷️ :

2026-09-17 15:49:42

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Replying to @mhiz Gracious❤️‍🩹

Replying to @mhiz Gracious❤️‍🩹

These Crispy Cajun Crawfish Rice Balls with Voodoo Crunch bring back so many happy memories of family gatherings! I found this recipe in my old index cards, and it's a favorite, especially when I'm listening to some AC/DC 😆 🤣. They're packed with tender crawfish tails and seasoned rice, all wrapped in a super crunchy crust made from crushed Voodoo chips. Every bite is savory, zesty, and just delicious! Want to make them? Here’s how: Recipe Basics: Yield: 6 servings Measurements: USA standard (rounded up) Ingredients: 3 cups cooked white rice 2 cups crawfish tail meat, chopped 1/2 cup bell pepper, finely diced 1/2 cup onion, finely diced 2 cloves garlic, minced 2 cups crushed Voodoo potato chips 2 eggs, beaten 1 cup all-purpose flour 3 cups vegetable oil for frying 1 tablespoon Cajun seasoning Instructions: 1. Heat 1 tbsp oil in a large skillet over medium heat. Sauté onion, bell pepper, and garlic until soft. 2. Stir in chopped crawfish and Cajun seasoning; cook for 4 minutes. 3. In a large bowl, combine cooked rice with the crawfish mixture. Let it cool slightly. 4. Shape into 6 large, firm balls. 5. Set up a breading station: flour in one bowl, beaten eggs in another, and crushed Voodoo chips in a third. 6. Roll each ball in flour, dip in egg, then coat thoroughly in chips, pressing gently. 7. Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F. 8. Fry balls in batches for 4-5 minutes until golden brown and crispy. 9. Remove with a slotted spoon, drain on paper towels, and serve hot. Chef's Notes by NancyG: Serve these with homemade remoulade or zesty Cajun dipping sauce for extra flavor. You can also substitute shrimp or crab meat for the crawfish. Nutritional Facts (Per Serving): Calories: 450 Fat: 22 g Protein: 17 g Carbs: 46 g #TheRecipeCollector #NancyGCookOn #fyp #CrawfishBalls #VoodooCrunch

These Crispy Cajun Crawfish Rice Balls with Voodoo Crunch bring back so many happy memories of family gatherings! I found this recipe in my old index cards, and it's a favorite, especially when I'm listening to some AC/DC 😆 🤣. They're packed with tender crawfish tails and seasoned rice, all wrapped in a super crunchy crust made from crushed Voodoo chips. Every bite is savory, zesty, and just delicious! Want to make them? Here’s how: Recipe Basics: Yield: 6 servings Measurements: USA standard (rounded up) Ingredients: 3 cups cooked white rice 2 cups crawfish tail meat, chopped 1/2 cup bell pepper, finely diced 1/2 cup onion, finely diced 2 cloves garlic, minced 2 cups crushed Voodoo potato chips 2 eggs, beaten 1 cup all-purpose flour 3 cups vegetable oil for frying 1 tablespoon Cajun seasoning Instructions: 1. Heat 1 tbsp oil in a large skillet over medium heat. Sauté onion, bell pepper, and garlic until soft. 2. Stir in chopped crawfish and Cajun seasoning; cook for 4 minutes. 3. In a large bowl, combine cooked rice with the crawfish mixture. Let it cool slightly. 4. Shape into 6 large, firm balls. 5. Set up a breading station: flour in one bowl, beaten eggs in another, and crushed Voodoo chips in a third. 6. Roll each ball in flour, dip in egg, then coat thoroughly in chips, pressing gently. 7. Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F. 8. Fry balls in batches for 4-5 minutes until golden brown and crispy. 9. Remove with a slotted spoon, drain on paper towels, and serve hot. Chef's Notes by NancyG: Serve these with homemade remoulade or zesty Cajun dipping sauce for extra flavor. You can also substitute shrimp or crab meat for the crawfish. Nutritional Facts (Per Serving): Calories: 450 Fat: 22 g Protein: 17 g Carbs: 46 g #TheRecipeCollector #NancyGCookOn #fyp #CrawfishBalls #VoodooCrunch

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