iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Instant-Pot Carnitas

Ingredients:
1 (2 lb [907 g]) pastured pork loin
1 cup (240 ml) water
1 orange, sliced in half
1 fresh jalapeño, whole
1 large red onion, diced
2 tsp (10 g) sea salt
1 tsp (2 g) cumin
1 tsp (2 g) onion powder
1 tsp (2 g) garlic powder
1/2 tsp black pepper
1 tsp (1 g) dried parsley
1 tsp (2 g) paprika
Handful fresh cilantro
To serve: Cilantro
diced tomato
onion and jalapeño slices

Instructions:
Place all of the ingredients into the stainless steel bowl of your Instant Pot, squeezing the juice from the orange halves before placing them into the bowl. Secure the lid, close off the pressure valve and press the Meat/Stew button. Now press the “+” button until 40 minutes is displayed. Allow the cooking cycle to complete, and then allow the pressure to release slowly. Remove the lid when safe to do so and use two forks to shred the pork. You may need to adjust the cooking time if the weight of your meat varies. Serve with more fresh cilantro, diced tomato, onion and jalapeño slices if desired.
Instant-Pot Breakfast Cobbler

Ingredients:
1 pear, diced
1 apple, diced
1 plum, diced
2 tbsp (30 ml) local honey
3 tbsp (45 ml) coconut oil
1/2 tsp ground cinnamon
1/4 cup (19 g) unsweetened shredded coconut
1/4 cup (30 g) pecan pieces
2 tbsp (20 g) sunflower seeds (salted and roasted will work)
Optional garnish: Coconut whipped cream

Instructions:
Place your cut fruit into the stainless steel bowl of your Instant Pot. Spoon in the honey and coconut oil, sprinkle the cinnamon, secure the lid and close off the pressure valve. Press the Steam button; the display will read 10 minutes. Allow the fruit to cook, and quick-release the pressure once the cooking cycle has completed. Remove the lid once safe to do so and transfer the cooked fruit with a slotted spoon or skimmer into a serving bowl. Now place the coconut, pecans, and sunflower seeds into the residual liquid and press the Sauté button. Allow the contents to cook, shifting them regularly so they do not burn. Once they are nicely browned and toasted, about 5 minutes or so, remove them and top your cooked fruit. Serve warm and topped with coconut whipped cream if desired.
Pressure-Cooker Mini Meatballs With Radiatori

Ingredients:
1 pound lean ground beef (preferably 93% lean)
1 tablespoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 large fennel bulb, trimmed and chopped
1 medium yellow onion, chopped
1 medium red bell pepper, stemmed, cored, and chopped
8 ounces dried radiatori
1 (28-ounce) can diced tomatoes (about 3 1/2 cups)
1 cup chicken broth
1/2 cup dry white wine, such as Chardonnay
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon grated nutmeg
1/4 teaspoon salt

Instructions:
Mix the beef, basil, marjoram, and thyme in a medium bowl until the spices are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs.
Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6- quart electric pressure cooker turned to the browning function. Add the fennel, onion, and bell pepper; cook, stirring often, until the onion turns translucent, about 5 minutes.
Stir in the pasta, tomatoes, broth, wine, oregano, rosemary, nutmeg, and salt. Submerge the meatballs in the sauce.
Lock the lid onto the pot.
STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.
ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 8 minutes.
Use the quick-release method to bring the pot’s pressure back to normal.
Unlock and open the lid. Stir gently before serving.
Pressure-Cooker Beer-and-Mustard Pulled Turkey

Ingredients:
2 teaspoons ground coriander
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 (1 1/4-to 1 1/2-pound) bone-in turkey thighs, skin removed
1 (12-ounce) bottle dark beer, preferably a porter
2 tablespoons packed dark brown sugar
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon canned tomato paste

Instructions:
Mix the coriander, dry mustard, salt, pepper, and garlic powder in a small bowl; rub the mixture over the thighs, coating them evenly and thoroughly.
Pour the beer into a 6-quart stovetop or electric pressure cooker; nestle the thighs into the beer.
Lock the lid onto the pot.
STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 30 minutes.
ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 45 minutes.
Use the quick-release method to drop the pot’s pressure to normal.
Unlock and open the cooker. Transfer the thighs to a carving board; cool for a few minutes. Debone the meat and chop it into small bits.
Set the stovetop cooker over medium heat or turn the electric cooker to its browning function; bring the liquid inside to a simmer. Cook until reduced to about half its volume when you opened the pot in the previous step, about 4 minutes.
Stir in the brown sugar, vinegar, mustard, and tomato paste until smooth. Cook for 1 minute, stirring all the while. Add the chopped turkey, stir well, and set aside off the heat or unplugged for a couple of minutes to heat through.
Pressure-Cooker Spicy Ancho Chile and Cilantro Short Ribs

Ingredients:
3 lb (1.4 kg) bone-in beef short ribs
1 tsp (6 g) kosher salt
Freshly ground black pepper
1/2 tsp ground cumin
1 tbsp (7.5 g) ancho chile powder
2 tbsp (28 ml) basil garlic olive oil (see tip)
3 cloves garlic, chopped
1/2 cup (8 g) chopped fresh cilantro
1 tsp (3 g) seeded and minced jalapeño pepper
1 cup (235 ml) vegetable broth
1/4 cup (60 g) dark brown sugar
1 tbsp (5 g) four-peppercorn blend, crushed
1/2 cup (120 ml) beef stock
1 cup (235 ml) red wine (I recommend a good Chilean variety)

Instructions:
Rinse and pat dry the short ribs. Season with the salt, pepper, cumin and ancho chile powder. Heat the olive oil over high for the stovetop pressure cooker or use the browning setting for the electric pressure cooker.
Add the short ribs and brown on all sides, about 4 minutes. While the ribs are browning, make the sauce: Add the garlic, cilantro, jalapeño, vegetable broth, sugar and four-peppercorn blend to a food processor and blend for 1 minute, or until the cilantro has liquefied. Cover the ribs with the mixture, using a rubber spatula to scrape the processor. Pour in the beef stock and wine and stir. Cancel cooking for the electric cooker, and close the lid.
Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 35 minutes. Cook over high heat for 25 minutes, then reduce the heat to medium and continue to cook for the last 10 minutes.
Electric Pressure Cooker: Set to high pressure (10–12 PSI) and 40 minutes.
When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 12 minutes.
When all of the pressure is out, adjust for salt and remove the short ribs from the pot. Transfer to a serving platter. Cross-cut across several bones and into three parts or however many bones your ribs have.
"Nextover" Chicken Tacos with Quick Refried Beans

Ingredients:
4 cooked chicken thighs from Crispy Chicken and Potatoes With Cabbage Slaw or about 2 cups shredded chicken
1 cup good-quality tomatillo salsa
2 tablespoons vegetable oil
1 garlic clove, pressed or finely chopped
1 1/4 cups cooked or 1 (15-ounce) can low-sodium black beans, drained
1/4 tsp. kosher salt
4 corn tortillas
1 avocado, sliced
1/2 cup leftover slaw from Crispy Chicken and Potatoes With Cabbage Slaw, optional
Chopped cilantro
lime wedges
and hot sauce (for serving)

Instructions:
Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.
Meanwhile, heat oil in a medium skillet over medium. Cook garlic, stirring occasionally, until softened, about 1 minute. Add beans, salt, and 1/2 cup water and cook, stirring and crushing beans with the back of a large spoon, until warmed through and creamy, about 3 minutes. Let sit until ready to use.
Working one at a time, warm tortillas with tongs directly over a gas burner, turning often, until lightly charred and puffed in spots, about 1 minute per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.
Instant-Pot Vietnamese Chicken Noodle Soup (Pho Ga)

Ingredients:
2 tablespoons canola oil
2 medium yellow onions, halved
1 (2-inch) piece ginger, cut into 1/4-inch slices
1 tablespoon coriander seeds
3 star anise pods
5 cloves
1 cinnamon stick
3 cardamom pods, lightly smashed
6 bone-in, skin-on chicken thighs
3 tablespoons fish sauce
1 tablespoon sugar
8 cups water
Kosher salt
Freshly ground black pepper
4 servings rice noodles, prepared according to package directions
3 scallions, sliced
1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
1 lime, cut into wedges
Handful of bean sprouts (optional)
1 jalapeño
thinly sliced (optional)

Instructions:
Preheat the Instant Pot by selecting Sauté on high heat.
Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred—about 4 minutes.
Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
Select Manual and cook at high pressure for 15 minutes.
Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).
Instant-Pot Kidney Bean Étouffée

Ingredients:
1 tbsp (15 ml) mild oil (or dry sauté or add a little water/vegetable broth)
1 cup (160 g) minced onion
2 cups (300 g) minced bell pepper
2 tsp (6 g) minced garlic
1 cup (237 ml) water
1 cup (184 g) dried kidney beans, soaked for 8–12 hours and drained
3 bay leaves
1 1/2 tsp (1.5 g) dried thyme
2 tsp (4 g) smoked paprika
2 tsp (2 g) dried marjoram
1/2 tsp ground cayenne pepper (use more if you like things spicy)
1 (14.5-oz [411-g]) can crushed or diced tomatoes
1 tsp dried oregano
1/2 tsp liquid smoke (optional)
Pinch of ground bay leaf (optional)
Salt and pepper, to taste (I used 1 1/2 tsp [9 g] salt and 1/2 tsp black pepper)
Cooked rice of your choice
Hot sauce

Instructions:
For the sauté, use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the bell pepper and garlic. Sauté until the bell peppers soften, 5 minutes longer.
For the pressure cooker, add the water, beans, bay leaves, thyme, smoked paprika, marjoram and cayenne to the onion mixture and stir to combine. Put the lid on and make sure the steam release handle is set to sealing, or closed; change to the manual setting (the pressure cooking one) and set the timer for 15 minutes.
Carefully manually release the pressure. Remove the bay leaves.
Before serving, mix in the crushed tomatoes, oregano, liquid smoke and ground bay leaf (if using). Then add salt and pepper to taste. Cook the stew for an additional 3 minutes on high pressure, then release the pressure naturally.
Serve over steamed rice with a side of your favorite hot sauce. I love garlic Tabasco myself.
Instant-Pot Vegan Cauliflower Queso

Ingredients:
2 cups (214 g) cauliflower florets (about 1/2 head small cauliflower)
1 cup (237 ml) water
3/4 cup (96 g) thick-cut carrot coins
1/4 cup (34 g) raw cashews
1/4 cup (24 g) nutritional yeast
Liquid drained from 1 (10-oz [283-g]) can diced tomatoes with green chiles (I like Rotel)
1/2 tsp smoked paprika
1/2 tsp salt (or to taste)
1/4 tsp chili powder
1/4 tsp jalapeño powder, optional
1/8 tsp mustard powder
1 (10-oz [283-g]) can diced tomatoes with green chiles, drained (I like Rotel)
1/2 cup (75 g) chopped bell pepper (optional)
2 tbsp (30 g) minced red onion (optional)
1/4 cup (4 g) minced cilantro
Instant Pot pressure cooker

Instructions:
For the Instant Pot, add the cauliflower, water, carrots and cashews to your Instant Pot and cook on high pressure for 5 minutes, then carefully do a quick pressure release by moving the valve to release the pressure.
Pour the cooked mixture into a strainer over the sink and drain the extra water.
For the blender, put the drained mixture along with the nutritional yeast, liquid drained from the canned tomatoes, smoked paprika, salt, chili powder, jalapeño powder (if using) and mustard powder into your blender. Blend until smooth.
For the mix-ins, scrape out the blender contents into a mixing bowl and stir in the tomatoes and green chiles, bell pepper (if using), minced onion (if using) and cilantro.
You can serve this at room temperature or keep it warm on the lowest slow cooker setting.
Instant-Pot Cultured Coconut Milk Yogurt

Ingredients:
2 (13.5-oz [370-ml]) cans full-fat coconut milk
1 tsp (5 ml) 100% vanilla extract
3 tbsp (45 ml) 100% maple syrup
2 tbsp (16 g) tapioca starch or arrowroot
1 tsp (2 g) probiotic powder (I used 200 billion cfu)
1 cup (240 ml) water
Fruit, grain-free granola
3 small heat-resistant and tempered glass bowls or yogurt cups

Instructions:
Chill one can of coconut milk in the fridge for at least an hour. Sterilize the heat-resistant and tempered glass bowls or yogurt cups with boiling water or by running them through the dishwasher. Set them aside.
In a medium saucepan, combine one can of coconut milk, the coconut cream from the chilled can of coconut milk, vanilla and maple syrup over low heat. Stir or whisk until the cream is melted down and incorporated into the mix. Remove 1/4 cup (22 g) of the mixture from the pot and whisk in the tapioca starch. Reincorporate this slurry into the heated yogurt mixture. Stir once more and then remove the saucepan from heat.
Once the yogurt mixture has cooled to around 100°F (38°C), stir in the probiotic powder. Doing so prematurely may result in killing the bacteria, destroying its ability to culture properly, so be sure to let the yogurt cool.
Now pour the water into the stainless bowl of your Instant Pot. Fill your glass bowls with the yogurt mix and place them inside the Instant Pot bowl. If your bowls do not all fit at once, you may stack them on top of each other as long as they do not spill over. Secure the lid and select the Yogurt feature. Cook for 6 hours and then remove the lid, take out the yogurt bowls, cover them and transfer them to the refrigerator to firm up further. Top with fresh fruit, grain-free granola or any other desired topping.
Turkish Spiced Meatballs with Pomegranate Yogurt Sauce

Ingredients:
2 cups whole-milk yogurt or 1 cup labne or plain Greek yogurt
1 cup pomegranate juice
Pomegranate seeds for garnish (about 2 tablespoons, or to taste)
2 slices firm white sandwich bread
1 small onion, chopped
1/3 cup chopped flat-leaf parsley
1 pound ground lamb (preferably shoulder) or ground chuck
3/4 teaspoon ground allspice
"1/2 teaspoon hot red-pepper flakes (see Cooks notes)", 1/4 teaspoon ground cinnamon
2 tablespoons olive oil
2 tablespoons vegetable or canola oil
Decorative picks

Instructions:
Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours.
Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes. Keep warm off heat, covered.
Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible.
Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped. Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined. (Do not overblend.)
Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan.
Preheat oven to 350°F with rack in middle. Line a large, rimmed sheet pan with foil.
Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle). Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch. Transfer, as browned, to lined sheet pan.
Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes. Drain briefly on paper towels.
Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon. Sprinkle some pomegranate seeds over top. Spear each meatball with a toothpick and serve yogurt alongside for dipping.
Pork or Lamb Vindaloo

Ingredients:
1 1/2 tablespoons grainy mustard (preferably Pommery Moutarde de Meaux)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2–1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon red wine vinegar
3 tablespoons vegetable oil
1 small onion (about 4 ounces), peeled and cut into fine half rings
6 large cloves garlic, peeled and crushed to a pulp
1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
2/3 cup canned coconut milk
well stirred

Instructions:
Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.
Royal Chicken Cooked in Yogurt

Ingredients:
1 cup plain yogurt
1 teaspoon salt
Freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
1/4 cup finely chopped fresh cilantro (Chinese parsley, fresh green coriander)
3 1/2 pounds chicken, cut into serving portions
1/4 cup vegetable oil
8 cardamom pods
6 whole cloves
2-inch stick cinnamon
3 bay leaves
2 1/2 tablespoons blanched, slivered almonds
2 1/2 tablespoons golden raisins

Instructions:
Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.
Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.
Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.
Butternut Squash and Green Beans in a Coconut-Milk Curry

Ingredients:
8 ounces butternut squash, peeled and chopped into 1-inch cubes, 1/2 cup water, Salt, 8 ounces green beans, trimmed and chopped into 1-inch pieces, 1 cup canned coconut milk, 2 tablespoons canola oil, 1/4 teaspoon mustard seeds, 2 medium green serrano chiles, minced, 3 tablespoons coarsely chopped cashews

Instructions:
Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat. Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes. Remove the squash with a slotted spoon and then add the green beans to the pan. Repeat the process, topping up the water if needed.
Return the squash to the pan with the green beans and any remaining cooking liquid. Add the coconut milk and a little more salt if necessary. Bring to a boil and immediately turn the heat down to low. Simmer the curry, uncovered, until slightly thickened, about 8 minutes—don’t allow the mixture to come to a rolling boil or it will curdle. Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients.
Transfer the curry to a serving dish.
Make the tadka: Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the mustard seeds stop sputtering, add the chiles and cashews and shake the pan over medium heat until the cashews are toasted and lightly browned. Pour this over the curry and serve.
Tiger Shrimp With Lime, Ginger, and Mustard Seeds

Ingredients:
2 tbsp vegetable oil
1 cinnamon stick
1 tsp black mustard seeds
1 tsp ground turmeric
1/2 tsp black peppercorns, crushed with a pestle and mortar
20 fresh curry leaves (optional)
2 scallions, finely sliced
1 fresh red chile, finely sliced
1 tbsp peeled and julienned fresh ginger
20 raw jumbo shrimp, shells removed but tails left on, deveined
Good pinch of sea salt
Good drizzle of honey
2 tbsp roughly chopped cilantro
Juice of 1/2 lime
to taste

Instructions:
Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute.
Stir in the shrimp and watch how they turn to a golden pink color. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through—and it won’t take long, only a few minutes on each side—drizzle over the honey and sprinkle in half the cilantro and the lime juice. Mix well and serve sprinkled with the remaining cilantro.
Creamy Mashed Cauliflower "Potatoes"

Ingredients:
1 small head of cauliflower (about 1 1/2 pounds), chopped
3 garlic cloves, peeled
1/4 cup (or more) whole milk
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Chopped chives (for serving; optional)

Instructions:
Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.