Shark Coochie Board Because No One Can Say Charcuterie Etsy

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Shark Coochie Board Charcuterie Board

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directions. Begin by overlapping slices of genoa salami at the bottom of the board. Next, cut your cheddar cheese into narrow triangles to act as your "shark teeth" and arrange on top of your salami. Then, roll up slices of genoa salami and place directly above your pepperoni. Take a few slices of prosciutto, roll them up and place one half.

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You can add any variations of breakfast food that you love including pancakes, waffles, crepes, and pastries. Try making a sweet food board or a savory platter. The key to this style of charcuterie board is adding lots of toppings, dips, and syrup to make the presentation show-stopping. Check out these ideas:

Shark Coochie Board Charcuterie Board

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Candy Charcuterie Board for Shark Theme Party Food. Blue, Green and Yellow candies. Perfect for Baby Shark Themed Parties, Jaws and Shark Week.. Between the classic Jaws movies and Shark week, I thought it would be fun to create a Shark Candy Charcuterie Board for all of your upcoming jaw-some celebrations. With the best not so frightening.

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A charcuterie board usually consists of a collection of meats surrounded by foods that complement the meats such as cheese, nuts, fruit, olives, crackers, or really anything else you can think of. A Shark-cuterie board is a shark-themed charcuterie board! This version is very kid-friendly and great for a special shark occasion or a fun after.

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Preheat over to 350 degrees. Choose a cookie sheet with a lip and line it with parchment paper. Spray with baking spray. Unwrap 12 Jolly Ranchers and place on one side of the cookie sheet in two touching rows. Repeat with 12 white/yellow Jolly Ranchers on the other side of the cookie sheet. Bake for 6 mintues.

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Make this un-Brie-lievably cute shark-cuterie board, complete with under-the-sea-themed cheeses, fresh produce and meat.. a large rectangular cheese or charcuterie board (about 20 inches by 14.

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Here are a few tips to inspire you. The amounts used may change depending on the size and shape of your tray. Step 1: Start with some of the larger blue candies like the sour straws and shark gummies. Step 2: Alternating by size and color, gradually fill in the board. Step 3: Add extra candies to fill in all available spaces and you are ready.

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Place approximately 8 pepperonis on top of the cheese, and then top with another tortilla. Cook for 2-3 minutes per side, or until lightly browned, and cheese is melted. Repeat process until you have 3 pepperoni and cheese quesadillas. Place on a cutting board, and cut each quesadilla into 4 equal portions.

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Whether you're hosting a shark-themed party, celebrating Shark Week, or simply looking for a unique twist on a traditional charcuterie board, shark charcuterie boards are a surefire way to make a big splash. So don't wait any longer - dive in and create your own fin-tastic feast!

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Step 2 Scoop mixture out of bowl onto a large piece of plastic wrap. Using the plastic wrap, shape mixture into a triangle with a flat bottom and slightly rounded sides (to make the shark's head.

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Lay the cucumbers, cut sides down, along the bottom of the board with the trimmed ends at the bottom. Place one stack of the provolone starfish on top of the cucumber seaweed. Fill a ramekin with Gournay cheese. Use the circle cookie cutter to remove the center of the cheese and fill with about 1/4 cup blueberries.

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Instructions. Combine cream cheese, shredded cheddar, onion powder, salt, Worcestershire sauce, seasoning salt, chives, and black pepper. Beat with an electric mixer until well combined. Lay out a piece of plastic wrap and transfer the mixture to it. Shape the mixture into a shark head shape. Wrap in plastic wrap and refrigerate for at least 4.

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Preparation. Boiling: Bring 6 cups of salted water to a boil in a large pot. Add the lobster tails and cook until shells are bright red and meat is tender, 8-12 minutes. Steaming: Place a steamer basket in the bottom of a large pot. Add about 2 inches of cold water and bring the water to a boil over high heat.