HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, baking powder, salt and sugar. Beat egg yolks; add milk and oil. Pour into the flour mixture and stir just enough to moisten dry ingredients. Beat egg whites until stiff, but not dry and fold into mixture. Use mixture in waffle iron. Yield: 8 waffles.
Melt chocolate morsels and butter over low heat; cool. Add marshmallows and pecans to chocolate mixture. Shape into 2 rolls 1 1/2 to 2 inches in diameter. Refrigerate. When thoroughly chilled, slice rolls into 1/2-inch slices. Yield: about 3 dozen cookies.
Brown hamburger and drain grease. Mix together in a bowl the undiluted soups and the taco sauce. Crush Doritos. In a casserole dish, put a layer of hamburger, a layer of soup mix and a layer of crushed Doritos. Repeat layers, ending with Doritos. Bake at 350° for 25 minutes. Sprinkle shredded cheese on top and return to warm oven for about 2 minutes.
In a large bowl, whisk salt, pepper, oil, lemon juice and honey until blended. Add remaining ingredients; toss to coat. Serves 6.
Stir together the first 4 ingredients. Slice fresh strawberries and rhubarb (either fresh or frozen) and gently add to the mixture. Place mixture in pie shell. Stir together 1/2 cup flour and 1/4 cup sugar in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over pie. Wrap edges of pie with foil. Bake at 400° for 30 minutes (425 calories, 17 g fat).
Mix all ingredients together and put in a 9 x 9-inch or 9 x 13-inch pan. Put in freezer until ready to serve.
Cook peas 3 minutes and drain. Saute onion in butter. Stir in the soup, water chestnuts and pimientos; mix well. Bake in casserole for about 20 minutes at 350°. Top with onion rings. Bake an additional 5 to 10 minutes, until onion rings are brown.
Melt butter and chocolate in saucepan. Let cool. In separate bowl, mix next 5 ingredients. Gradually add flour. Beat until smooth. Spread mixture in 9 x 13-inch greased pan. Bake 35 minutes at 350°. Cool before cutting 2-inch squares from pan. Makes approximately 2 dozen.
Spread dough out on pizza pan. Cook at temperature noted on package. However, undercook dough. Do not let it get too brown or crunchy. Remove from oven. Cool completely. Mix Cool Whip, cream cheese and sugar. Spread on cooked dough. Top with fruit of your choice. Chill 2 hours before serving. Serves 8 to 10.
Mix first 4 ingredients together in a heavy saucepan and bring to a boil, stirring constantly. Let boil for 1 minute. Remove from heat and add last 3 ingredients. Mix well. Drop by spoonfuls onto aluminum foil or wax paper. Let cool, then eat.
Cream shortening, sugars, eggs and vanilla. Sift flour, soda and salt. Add dry ingredients gradually to creamed mixture. Mix well. Stir in M&M's. Bake on greased cookie sheet at 350° for 10 to 12 minutes. Press 3 or 4 more M&M's into each cookie.
Mix together and pour over chicken. Sometimes, I use boned breasts. This makes enough to pour over one 8 1/2 x 13-inch baking dish full of chicken. Bake at 350° for 1 to 1 1/2 hours.
Cream butter and 1/2 cup brown sugar until fluffy. Gradually stir in 1 cup flour until well blended. Pat evenly in a greased 9 x 9-inch pan. Prebake in a preheated 350° oven for 12 minutes or until firm to touch. Remove from oven. Meanwhile beat eggs until light colored and add remaining 1 cup brown sugar, salt and vanilla; beat until well blended. Fold in remaining 2 tablespoons flour, pecans and coconut. Spread over crust and bake 20 to 25 minutes or until light brown. Cool completely and cut into thirty-two 2 x 1-inch bars.
Boil chicken in 2 to 3 quarts boiling water. Cool and dice. Add chicken and mushrooms to soup over low heat. Add browned onion and green pepper. Using water from the chicken, bring to a boil. Cook noodles to appropriate tenderness. Layer in a casserole dish the noodles, soup mixture and cheeses. Bake at 400° for 20 minutes.
Mix with mixer on medium speed. Heat oven to 375°. Stir in chocolate chips. Drop rounded tablespoonfuls 3 inches apart on cookie sheet. Bake 8 to 10 minutes. Do not overbake. Cool on baking sheet 2 minutes. Enjoy!!
Cream butter, eggs, sugar, flour and soda. Add spices, then add applesauce and raisins. Bake in a greased loaf pan at 350° for 1 hour and 10 minutes or until done. Makes 1 loaf.
Set aside one cup of mix. Add 1/2 cup melted butter and 1 egg to cake mix. Mix and spread in a 9 x 13-inch pan. Mix can of pumpkin with evaporated milk and 2 eggs. Pour over cake mixture. Mix the 1 cup of cake mix that you set aside with the sugar, cinnamon and soft butter. Crumble on top. Bake at 350° for 35 to 45 minutes. A great alternative for kids during the holidays.
Mix all ingredients and store in airtight containers. Use 2 heaping teaspoons to each cup of hot water.
Line pan with vanilla wafers, then put a layer of bananas, layer of pineapple, layer of coconut and layer of pecans. Take juice from pineapple, butter, sugar and eggs, cook this 3 or 4 minutes, then pour over the layers and refrigerate until well chilled. Serve it with whipped cream. Makes about 10 nice servings.
Toast pecans and put in food processor or chop finely. Melt almond bark/chocolate bark in saucepan. Stir pecans into melted chocolate. Spoon out on wax paper or on aluminum foil. Put in freezer for about 30 seconds or until chocolate sets.
Combine the oil, vinegar and celery seed and boil for one minute. Cool and add to the first mixture and stir several times until mixed. Refrigerate.
Mix all ingredients together, except meat. Cut meat into small cubes. Pour ingredients over meat and mix well. Let marinate overnight in refrigerator. Cook on skewers over hot coals. These will keep in marinade 7 to 10 days without spoiling.
Bring milk to a boil. Add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture. Add 1/2 of the flour. Add enough of the remaining flour to make a soft dough. Mix thoroughly. Turn out on lightly floured board. Knead about 10 minutes or until smooth and satiny. Place dough in a warm greased bowl. Brush very lightly with melted fat. Let rise about 2 hours or until double in bulk. Shape into rolls. Place on a greased baking sheet. Cover and let rise 1/2 to 3/4 hour or until double. Bake at 375° for 15 to 20 minutes.
Cut oleo into flour; add egg yolks, vinegar and water and mix well. Cover and refrigerate at least 3 hours. Roll out on floured board until just a little thicker than pie crust.
In a trifle bowl or other decorative glass bowl, crumble 1/4 of cake, following with each of the other ingredients except cherries. Repeat, finishing with whipped topping and cherries.
Topping: Combine brown sugar, cinnamon and 1/2 cup pecans; set aside.
Fry up hamburger and drain. Add remaining ingredients. Bake at 350° for (deep pan) 1 1/2 hours, (shallow pan) 1 hour. Or microwave at High for 40 to 45 minutes.
Cook sausage in 12-inch skillet at medium-high heat 2 minutes. Add onion and celery. Cook until tender, about 3 minutes, stirring occasionally. Add rice, mix well and add remaining ingredients, except pepper. Bring to a boil. Reduce heat and simmer, covered, 20 minutes until liquid is absorbed. Stir in green pepper. Remove from heat. Let stand, uncovered, 5 minutes. Serves 6 to 8.
Mix together flour, baking powder, salt, sugar and shortening; add enough milk to make consistency of biscuit dough. In bottom of 9 x 13-inch pan, spread blackberries sprinkled with 2 cups sugar; drop dough on top by large spoonfuls. Bake at 325° until browned on top, 35 to 40 minutes.
Put cooked, sliced carrots in a bowl. Add onions which have been cut into 1/2 cross-section. Set aside. Combine tomato soup, oil, vinegar, sugar, green pepper and mustard. Bring to a boil and cook for 5 minutes. Remove from burner. Pour this mixture over carrots and onions. Refrigerate for at least 24 hours. Salad will keep fresh for one week or more.
Mix and press into 13 x 9-inch pan. Bake at 350° for 10 minutes.
Beat together the flour, butter, sugar, eggs and vanilla. Stir in chips and nuts. Pour into an 8-inch pie shell and bake at 325° for 1 hour.
Fold together sugar, pecans, cinnamon, vanilla, and salt. Fold in egg whites. Drop by teaspoonfuls on cookie sheet and bake in slow oven (325°) approximately 10 minutes. Yield: 6 dozen cookies.
Cook cabbage until tender. Add salt, 2 dashes of pepper and spoon of butter. Make sure you've got plenty of water in it. Brown meat. Drain and pour in your pot of cabbage. Cook for 15 to 20 minutes.
Brown beef, onions and peppers, drain. Add beef mixture, macaroni, 3/4 cup sauce and water. Pour into a casserole dish, add cheese. Add pepperoni and pour on rest of sauce. Bake 20 minutes at 350 degrees.
On each tortilla, place 1/8 of ingredients and oregano and garlic powder to taste. Top with Mozzarella cheese. Bake in 400° oven about 7 minutes, then let top brown in broiler about 1 to 2 minutes. Serves 4.
Mix dry ingredients together and set aside. In separate bowl, mix applesauce, egg substitute and bananas with mixer or by hand. Slowly add dry ingredients. Bake in 9 x 5-inch loaf pan, sprayed with cooking spray for 50 to 60 minutes in 350° oven.
Preheat oven to 375°. Beat butter, sugars, and vanilla until creamy. Add eggs one at a time. Gradually beat in flour. Stir in remainder of ingredients. Drop by rounded spoonfuls onto ungreased baking sheet. Bake for 9 to 11 minutes until golden brown.
Cream the cheese and add tuna. Add 1/4 cup nuts and 1/4 cup parsley. Mix well and form into a ball. Roll in remaining nuts and parsley. Chill and serve with crackers.
Preheat oven to 375°. Combine 3 tablespoons apple juice concentrate and oats; mix lightly and set aside. Combine apples and raisins in large bowl; set aside. Combine cornstarch, 1 1/2 teaspoons cinnamon, nutmeg and salt in medium bowl; mix well. Blend in remaining 1 cup apple juice concentrate. Add to apple mixture; mix lightly to coat. Spoon into shallow 1 1/2-quart or 8-inch square baking dish. Combine flour and remaining 1/2 teaspoon cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oat mixture; mix lightly. Stir in walnuts, if desired; sprinkle evenly over apple mixture. Bake for 35 minutes, or until apples are tender. Serve warm, at room temperature, or chilled with whipped cream, if desired. Makes 6 servings.
Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar and pie spice. Spread over bottom of pie shell.
Brown meat and onion. Cook until meat is done. Add remaining ingredients. Simmer 45 minutes.
Cook broccoli as directed on package; drain. Combine soup, eggs, mayonnaise and cheese; mix well. Add broccoli. Pour into buttered casserole or pan. Bake in oven at 350° until almost done.
Cream oil and sugar and whip in eggs. Add pumpkin. Sift dry ingredients and add to mixture. Line bottom of ungreased tube cake pan with wax paper. Bake 1 1/4 hours at 350° or until done. Cool in pan.
Make chocolate cake according to recipe in sheet pan. While still warm, make icing. Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan. Cook and stir over medium heat until sugar dissolves. Boil slowly, stirring now and then until small amount dropped in water forms a soft ball. Add vanilla and salt. Poke holes in sheet cake and frost with this icing while hot. Icing is thin.
In 2-quart saucepan, mix together sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and boils one minute. Remove from heat; stir in peanut butter and vanilla. Pour into serving dish or individual dishes. Chill. Makes 6 servings.
Cook corn about 3 minutes; cut from cob. Put cabbage, onions and peppers through food chopper, using coarse blade. Combine all vegetables. Blend salt, flour, turmeric, sugar and mustard; add vinegar gradually. Bring to boil and add vegetables. Simmer 25 to 30 minutes. Seal at once in hot sterilized jars. Makes about 8 pints.
Mix water, Cream of the West cereal, salt, honey and molasses. Cook 10 minutes and let cool to 120°.
Place eggs in mixing bowl. Add syrup, sugar, vanilla, butter and salt. Mix thoroughly. Add pecans. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Stir 2 cups flour, corn meal, yeast and salt together in a mixing bowl. Add water, butter and molasses. Beat hard for 3 minutes. Mix in enough remaining flour to make a stiff dough. Turn out onto a floured board. Knead until no longer sticky. Place in a greased bowl. Butter top of dough lightly. Cover with a clean towel. Let rise in a warm place until doubled in size (1 to 1 1/2 hours). Punch dough down. Turn onto a floured board; knead 1 to 2 minutes. Shape into 2 balls. Place in greased 9 x 5-inch loaf pans. Let rise until doubled, 35 to 40 minutes. Bake at 375° for 40 to 50 minutes until they sound hollow. Makes 2 loaves.
Combine all of the ingredients in a nice size casserole dish. Stir well. Cover and bake for 1 hour.
Mix together in any order, grease two 9-inch cake pans. Pour. Bake at 350° for 30 to 40 minutes; 50 to 60 minutes if using a Bundt pan or 25 to 30 minutes for a 9 x 12-inch pan.
Spray baking dish with Pam. Arrange chicken in dish. Sprinkle 1 tablespoon Parmesan, 1/2 tablespoon garlic powder and 1/2 tablespoon oregano. Bake, uncovered, for 30 minutes at 350°. Remove from oven and mix remaining ingredients. Pour off any liquid in baking dish, then pour the remaining mixture and return to oven. Cook 30 minutes. Serve over bed of egg noodles.
Combine juice, vinegar, sugar, cinnamon and cloves. Bring to a boil. Simmer 10 minutes. Remove spices and add enough boiling water to make 2 cups liquid. Stir in jello. Add sliced peaches. Cool until set.
Prepare Jell-O as directed on package. In a large 13 x 9 x 2-inch pan, mix blueberries and pineapple. Pour Jell-O mixture over this and chill until set.
In greased frying pan, stir rice until it turns golden brown. Add chopped onion, tomato sauce and 1 can hot water. Cover and simmer until all ingredients evaporate and rice is dry.
Saute meat in hot skillet until well cooked. Add remaining ingredients. Mix well. Simmer and remove from stove; drain meat in large sifter to remove extra fat. Place 2 tablespoons filling in taco shell with chopped tomato and taco sauce.
Cook the spaghetti per directions on box. Drain, then mix in other ingredients. Refrigerate overnight. Before serving, be sure to mix well!
Warm the oil in medium saucepan. Add onion and garlic; saute for 3 minutes. Add all other ingredients and bring to a boil over medium heat. Break up tomatoes with spoon. Reduce heat to medium-low. Simmer until the chicken is cooked through.
Empty peanut butter into a large mixing bowl and add butter (softened) and sugar. Mix until soft and creamy. Roll into small balls. Melt chocolate in top of a double boiler. Dip balls into the chocolate. Let dry on wax paper to harden.
Thaw out the cranberries and raspberries. Put in blender and chop. After a minute or two, then put the blender on whip, then mix with whole almonds. Put in the refrigerator and let chill.
Mix flour, sugar and salt together. Add the other ingredients except eggs. Mix thoroughly. Cook in double boiler, stirring constantly, until thick. Pour over egg yolks which have been slightly beaten and cook a few minutes more. Cool slightly. Pour into baked shell and cover with meringue made with egg whites and 6 tablespoons confectioners sugar. Bake in moderate oven until meringue is lightly browned.
Bring to a boil. Let simmer 2 to 3 hours. For variety, add 1 can drained bean sprouts.
Mix together; form into small balls. Refrigerate until firm. This is a snack kids really like if they like peanut butter.
Beat eggs. Add sugar and 1/4 cup milk, flour and cocoa. I mix all this in the blender. Heat rest of milk and add butter and salt. Stir first mixture into hot milk and add vanilla. Stir until thick. Serves 6.
Mix all ingredients until well blended and chill. Serve with assorted chips or vegetable dippers.
Mix first 4 ingredients. Add cracker crumbs and mix by hand. Form into balls. Place on cookie sheet and refrigerate overnight.
In large mixing bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9 inch spring-form pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Remove sides of pan. Top with strawberries.
Bring to a boil the sugar, cocoa, milk and butter. Cook 1 minute. Remove from heat and quickly add oats, peanut butter, vanilla and nuts. Drop by teaspoonful on waxed paper. Let stand 1/2 hour until cool (if you can).
Take 2 slices of bread, put butter on 1 side of each slice of bread. Put cheese in between non-buttered sides. Put together and grill on low heat until bread is browned on each side or until cheese is melted. May also add green chilies or favorite lunch meat.
In a 9 x 12-inch pan, layer ingredients as follows: bean dip spread on bottom as first layer. Mix avocados, lemon juice, salt and pepper; spread mixture as second layer. Mix sour cream, mayonnaise and taco seasoning; spread as third layer. Sprinkle chopped onions, chopped tomatoes, chopped olives and shredded cheese on top. Chill and serve with tortilla chips.
Put in saucepan butter, chocolate and evaporated milk. Melt over low heat. Cool. Add vanilla. While cooking, crush graham crackers in bowl. Add marshmallows and nuts.
Melt margarine in a 9 x 13-inch cake pan. Mix well flour, baking powder, 1 cup sugar and milk. Pour mixture into melted butter but don't stir. Add peaches. Don't stir!! Sprinkle 1 cup sugar over peaches. Bake 30 to 45 minutes at 350°.
Mix flour, salt, celery salt, paprika and pepper in paper bag. Beat milk and egg together. Shake 3 or 4 pieces of chicken in bag at a time. Dip in egg-milk mixture, then shake again in bag. Melt margarine in 13 x 9 x 2-inch baking pan. Place chicken in single layer with skin side down in pan. Bake, uncovered, at 400° for 30 minutes. Turn chicken and bake about 25 minutes longer. Serves 6.
Cook noodles and peas in sauce pan for 8-10 minutes or follow package directions. Drain. Return to sauce pan on low heat. Add rest of ingredients and toss until well blended and heated through.
Butter or grease Bundt pan or funneled pan. Place 22 frozen bread rolls in pan. Pour melted margarine over frozen rolls. Pour brown sugar, cinnamon and pecans over rolls. Sprinkle butterscotch pudding over rolls. Store in oven overnight to rise.
Heat oven to 375°. Combine all ingredients except almonds; mix well. Spread on ungreased 9-inch pie pan or 1-quart shallow casserole dish. Sprinkle with almonds. Bake at 375° for 15 to 20 minutes, until hot. Serve with crackers. Makes 2 cups.
Preheat oven to 350°. Brown meat, onion, garlic, salt, pepper and chili powder; drain. Add enchilada sauce and cook down so there is very little liquid. Remove from heat and add Longhorn cheese. Stir until melted. Spread meat mixture on 12 flour tortillas. Roll up and place in baking dish.
Bring strawberries and sugar to boil. Boil 1 minute, then put in Certo and let boil 2 minutes. Put in jars and seal. You can use hot water bath for a couple minutes, but not too long.
Combine sugar, milk and margarine in large saucepan; place over medium heat. Stir until margarine has melted and sugar has dissolved. Bring to a boil and continue boiling, stirring constantly, for 5 minutes or until mixture reaches 234° on a candy thermometer. Remove from heat and stir in chocolate chips and Marshmallow Creme. Stir until smooth and creamy. Stir in nuts. Pour into buttered 9 x 9-inch pan. Cool slightly. Refrigerate until completely set up. Cut into small squares.
Pour water over raisins. Bring to a boil and then simmer for 3 minutes. Drain, reserving liquid. Cool. Mix shortening, margarine, sugar, vanilla and eggs. Blend until well mixed. Add raisin liquid. Blend. Add raisins; stir by hand. Mix in flour and soda, then add oats. Mix well. Drop by teaspoonful on lightly greased cookie sheet. Bake in a 350° oven about 15 minutes or until done.
Layer in 8 1/2 x 12-inch casserole. Pour soup, with just enough milk added to make just liquid enough to pour, over all. Top with cracker crumbs. Bake in 400° oven for 25 minutes or until bubbly and heated through.
Cook sausage, drain. Mix sausage, cheese, catsup, Worcestershire and salt. Spread on bread. Sprinkle with grated Mozzarella cheese. Cook at 350° for 20 minutes.
Heat brown sugar and water to boiling. Pour over mixture of sifted flour, cornstarch and white sugar. Cook until thick. Add slightly beaten egg yolks and cook 1 minute longer. Remove from heat and add butter, salt and vanilla. Let cool. Pour into baked crust and cover with meringue.
Drain salmon and remove skin and bones. Flake salmon into small chunks. Add onion and macaroni; mix well. Stir in soups, salt and pepper. Spoon into greased casserole dish. Combine butter and crushed Ritz crackers. Sprinkle over casserole. Bake at 375° for 20 minutes. Top with cheese and return to oven for 5 minutes.
Layer in a large, round, glass bowl the following ingredients in the order listed: alfalfa sprouts, green onions, celery, water chestnuts and peas.
Cut cabbage into thick slices or strands. Slice cucumbers thin. Cut peppers into chunks or slices. Slice carrots on diagonal. Cut onion into rings and then in half.
Steam asparagus until tender. Peel and seed roasted peppers and place in blender. Mix remaining ingredients with peppers and puree for 30 seconds. Strain the sauce through sieve. Arrange asparagus on large platter and drizzle with sauce.
Cook 45 minutes at 300°. This recipe was handed down from Mrs. Birdie Phillips.
Soften cream cheese. Mix all ingredients except 1/4 cup nuts. Shape into ball. Roll in nuts. Chill.
Remove husks from corn. Wash corn. Wrap corn in foil paper, smothered with butter and sprinkled with salt and pepper. Barbecue them for about 1 hour, turning them occasionally. When done, sprinkle them with chili powder. Yummy!
Mix milk and ground chuck. Divide into 4 flat patties. Put 1/4 cup stuffing in the center of each patty. Mold meat around stuffing in center of patty to form a ball. Place in a shallow square baking dish and cover with soup. Bake, uncovered, at 350° for 1 hour. Baste several times. Serves 4.
Melt butter in oblong pan; then spread graham cracker crumbs. Then add coconut, etc., all in layers using Eagle Brand milk last, undiluted. Do not mix. Place in preheated oven at 325° and bake for 20 minutes. Then place in refrigerator until cool. Cut in squares.
Sift together flour, baking powder, baking soda, salt and sugar in a mixing bowl. Mix together egg, shortening and bananas. Add to dry ingredients, mixing only enough to dampen all flour. Turn into well-greased small muffin pans and bake in moderately hot oven (400°) for about 20 minutes or until muffins are done. Serve muffins hot or cold. Makes 16 small muffins.
Prepare fresh green beans. Cut into one-inch pieces. Cook until tender. Toss beans, oil, vinegar, onion, salt, garlic and pepper. Pour into ungreased 1-quart casserole.
In large mixing bowl, cream butter and sugar. Add eggs and molasses, mix thoroughly. Blend in all dry ingredients. Roll into walnut sized ball. Place on ungreased cookie sheet (do not flatten). Bake at 350° for 10 minutes or until done (centers will be slightly soft).
Melt margarine in bowl. Add flour and pecans. Press mixture into 8 x 10-inch glass pan. Bake at 350° for 25 to 30 minutes, or until golden brown. Cool.
Cream the cheese with butter; stir in flour, salt and paprika. Blend well. Wrap 1 teaspoon dough completely around each olive (that you have drained and dried well), completely covering the olive. Bake for 15 minutes at 400°. Yield: about 4 dozen.
Combine all ingredients. Pour into 9-inch unbaked pie shell. Bake in preheated oven at 425° for 10 minutes. Reduce heat to 350° and bake for 30 minutes. To make two pies, double all ingredients except evaporated milk. Just add a whole can of milk. Do not double milk!
In a 3-quart casserole, crumble beef. Microwave at High 5 to	7 minutes, stirring after 3 minutes.	Drain.	Add rice, tomatoes, onion, chili powder, salt and pepper; cover. Microwave at High for 10 to 12 minutes; stir well. Let stand, covered, for about 5 to 10 minutes before serving.