xiaoxl/recipe_data huggingface dataset:
So-Cal University Girl's Granola Bars
Category: appetizers-and-snacks
By brittlynnr

I adapted a few granola bars to fit my needs as a short-on-cash college kid. They're easy to adapt to what you have in your pantry and perfect to store individually for a healthy grab-and-go snack! Using dried cherries gives the bars a tarty edge! I recommend cutting bars and storing in refrigerator wrapped individually for grab-and-go snacking.

Ingredients:
cooking spray
1 ½ cups quick-cooking oats
1 cup almond flour
¾ cup chopped dried mixed fruit
½ cup crispy rice cereal
½ cup brown sugar
½ cup chopped pecans
½ cup chocolate chips  (Optional)
¼ cup flax seeds
1 tablespoon instant coffee granules, or more to taste  (Optional)
1 teaspoon ground cinnamon
¾ cup applesauce
½ cup honey
1  egg
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl. Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish. Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 20 granola bars

Calories: 138
Fat: 4.7 g
Saturated fat: 1.1 g
Carbohydrates: 23.8 g
Sugars: 14 g
Dietary fiber: 1.8 g
Protein: 2.1 g
Cholesterol: 9.3 mg
Sodium: 12.9 mg
Mom's Best Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour

Directions:
preheat oven 350., melt butter in the microwave, then wisk in cocoa and oil and mix well., Stir in sugar, eggs and vanilla., Beat LIGHTLY by hand till combined., Stir in flour and nuts., Spread in 8x8x2 pan., Bake for 25-30 minute or until a toothpick comes out clean.
Stir-Fried Garlic Chives With Chile


Ingredients:
hot red pepper flakes, salt, white rice

Directions:
Heat wok over high heat until a drop of water vaporizes instantly upon contact.
Add oil, swirling to coat wok evenly, and heat until hot and just smoking.
Add chives and red pepper flakes and stir-fry, letting chives rest on bottom and sides of wok several seconds between stirs, until chives are tender and slightly browned, 2 to 4 minutes.
Stir in salt.
Serve over rice.
Margarita's Cuban Ropa Vieja


Ingredients:
onion, green pepper, garlic cloves, stuffed green olives, sugar, raisins, red wine, chopped tomatoes, cumin, white pepper

Directions:
Brown the flank steak and then transfer to crock pot or deep roast pan.
Sautee' green peppers and when softened, add onion, and garlic and seaxonings.
Once softened, add tomatoes. Stir together and pour over flank steak.
Add red wine to mixture and stir inches Flank steak should now be fully submerged in the sauce.
Cover and heat to boiling. Reduce afterwards to simmer and cook for an hour, occasionally stirring the Ropa Vieja.
After an hour, remove the meat from the liquid and let sit for ten minutes.
Taking two forks, create super stringy strips out of the flank steak by scraping and moving the forks through the meat. The meat will naturally separate into stringy pieces.
Return the stringy flank steak back to the liquid,.
Add raisins, green olives and sugar. Simmer covered another twenty minutes.
Serve on a bed of rice. http://www.cubancuisine.co.uk.
Traditional Muffaletta Bread


Ingredients:
warm water, active dry yeast, granulated sugar, all-purpose flour, bread flour, iodized salt, sesame seeds, extra virgin olive oil, egg, cold water

Directions:
Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary. Alternatively, you can let the machine do the work.
Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.] Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.
Homesick Texan's Migas


Ingredients:
eggs, milk, half-and-half, corn tortillas, cheddar cheese, monterey jack cheese, salsa, cilantro

Directions:
Whisk together eggs and milk in a bowl.  Add a dash of salt and pepper.
Heat oil to medium high in a large skillet.  Add tortilla strips and cook for about 3 minutes, turning once.
Use slotted spoon to remove tortilla strips to a paper towel-lined plate to drain.
Pour off excess oil, reserving about 2T in the skillet.
Cook jalapenos and onions in the remaining oil for a couple of minutes.
Add eggs and return tortilla strips to the skillet.
Allow to set on the bottom (about 1 minute], then stir gently.
Cook until almost the desired level of egg moisture is reached.
Sprinkle cheese on top and continue to cook until melted.
Add salt and pepper to taste.
Top with salsa and cilantro.
Serve immediately with refried beans and warm tortillas.
Christmas Morning Frittata


Ingredients:
butter, red onion, red bell pepper, eggs, parmesan cheese, Tabasco sauce, salt, dried oregano, ground black pepper

Directions:
Melt the butter in a large frying pan set over medium heat.
Add the onion and cook, stirring often, for 2 minutes.
Add the red pepper and jalapeno and cook for 2 more minutes.
Remove from the heat.
In a large bowl, whisk the eggs.
Stir in the cheese, tabasco, seasonings, then the onion mixture.
Preheat the oven to 350 degrees F.
Generously oil a 9" pie plate.
Whisk the egg mixture again, pour into the pie plate and bake in the centre of the oven until the top is golden, 25 to 30 minutes.
Serve hot or at room temperature.
Crispy Coconut Pie


Ingredients:
eggs, salt, vanilla, sugar, coconut, margarine, buttermilk, flour

Directions:
Mix all ingredients well., Pour into pie shell., Bake@ 350 degrees F for 50 minutes or until golden brown and set., I use the flour to assure that the pie sets good, but it is not required.
Cachumbar (Tomato, Onion and Ginger Salad)


Ingredients:
tomatoes, onion, cilantro, fresh lemon juice, fresh ginger, salt, hot green chili peppers

Directions:
Combine tomatoes, onions, cilantro, lemon juice ginger and salt, and mix well., Sprinkle the chili peppers on top., Refrigerate for at least 1 hour before serving.
Peruvian Chicha Morada Drink
Category: world-cuisine
By Kat Negrete

Sweet, cool, purple fruit juice made from purple corn! Indigenous to the Inca Natives of Peru in South America, it has a yummy, refreshing flavor. It's definitely worth the time it takes to prepare it!  You'll get rave reviews from friends who try it.

Ingredients:
1 gallon water
1 (15 ounce) package dried purple corn (maiz morado)
2  cinnamon sticks
1 tablespoon whole cloves
5 large lemons, juiced
1 ½ cups brown sugar
½ cup fresh pineapple, chopped
½  apple, chopped

Directions:
Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold. Stir in the chopped pineapple and apple before serving over ice.

Prep time: 10 mins
Cook time: 50 mins
Total time: 5 hrs
Yields: 10 servings

Calories: 252.5
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 62.8 g
Sugars: 32.6 g
Dietary fiber: 4.6 g
Protein: 6.3 g
Sodium: 46.9 mg
Indian Spiced Eggplant (Aubergine)


Ingredients:
eggplants, mustard seeds, ground cumin, ground coriander, curry powder, ground ginger, ground nutmeg, ground cloves, olive oil, onion, tomato sauce, cherry tomatoes, molasses, garlic cloves, salt, fresh ground black pepper, fresh cilantro

Directions:
Preheat broiler.
Trim ends off eggplant and cut into 1/4" thick rounds.
Spray cookie sheet with cooking oil.
Place eggplant on cookie sheet and spray with cooking oil.
Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
Quickly add the onion and saute until soft and translucent, about 5 minutes.
Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.
Craftscout's Burgers


Ingredients:
ground beef, tomatoes, red onion, mayonnaise, cheese, lettuce

Directions:
Preheat the grill.
Mix ground beef and seasoning well, shape into 4-6 patties (depending on how big you like your hamburgers].  Remember that they will shrink during cooking.  At this point you can either pass them to your husband to grill (well, that's what I do, his grill is his baby and I don't touch it!], or you can flash freeze these on waxed paper to grill another day.
Grill over medium heat about five minutes per side, or until. done to your taste.
Meanwhile (or before hand if you are the one grilling, too], slice tomato and onion, and toast buns (optional].
Smear buns with mayo, and put hamburger patties on them.
Arrange tomato, onion, lettuce leaves, and cheese slices on a plate (or cutting board] and let each person to pick through and put what they want on their burger.  But give you children the hairy eyeball if they don't take veggies. :].
Mom's Best Potato Salad


Ingredients:
white potatoes, dill pickle, onion, celery, hard-boiled eggs, mayonnaise, mustard, cayenne

Directions:
In a 2" sauce pan fill with 4-6 peeled chopped potato's (about 1/2" squares].
pour in larger pan and pour water about 1/2" below top of potato's.
salt and pepper.
Bring to boil and simmer for 5-10 min, or until potato is "fork tender".
chop/dice dill pickle.
dice medium onion.
fine dice celery.
mix 1 cup mayo and 2-3 tablespoons of regular mustard.
drain potatoes in collander (don't rinse].
pour hot water from eggs and let sit in cold water.
peel when cooler and chop.
salt and pepper dill, onion, and celery in serving bowl, mix, then GENTLY fold in potato (while hot].
GENTLY mix in mayo/mustard and 4 chopped hard boiled eggs.
slice 2-4 eggs to put on top of salad, salt pepper and sprinkle light with cayenne.
Cover with saran wrap and let sit over night for best flavor or serve immediately.
tastes great hot too.
Nuts About Fruit Cake


Ingredients:
butter, margarine, marshmallows, miniature marshmallows, pecans, maraschino cherries, powdered sugar

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG’S® RICE KRISPIES® cereal, fruit and pecans (if desired]. Stir until well coated.
Press mixture into six 4 1/2 x 2 1/2 x 1 1/2-inch pans coated with cooking spray. Cool. Remove from pans.
Cut each cherry into 5 slivers. Arrange slivers in shape of flower on top of each loaf.
In small bowl whisk together powdered sugar and orange juice. Spoon over loaves. Let stand at least 1 hour. Best if served the same day.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.
NOTES.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Herb Crusted Halibut
Category: main-dish
By Duncan

Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.

Ingredients:
¾ cup panko bread crumbs
⅓ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 (6 ounce) halibut fillets

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired. Rinse halibut fillets and pat dry with a paper towel. Place halibut fillets onto the prepared baking sheet. Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet. Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 273
Fat: 7.2 g
Saturated fat: 0.7 g
Carbohydrates: 14.8 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 38.3 g
Cholesterol: 62.4 mg
Sodium: 778.1 mg
Farmhouse Apple Tarts


Ingredients:
gala apples, puff pastry shells, caster sugar, butter

Directions:
Lightly grease a large oven tray.
Cut apples in half from stem, core - but leave unpeeled.
Slice as thinly as you can, retaining the shape.
Place puff pastry squares well spaced-out on tray.
Spread each pastry with a tsp of apricot jam, leaving a border.
Divide apple slices evenly and arrange along each pastry piece, leaving border.
Sprinkle the apples with sugar and dot with a small cube of butter.
Use the blunt side of a knife to make indentations along edges of pastry - this helps the pastry to rise and flake.
Chill for 20 minutes.
Preheat oven to 415°F and bake pastries for 20 minutes or till puffed and golden.
While hot, brush with warmed, sieved jam to glaze.
Serve warm or cold.
Sam's Symple Syrup


Ingredients:
white sugar, water, mint leaf, lemon

Directions:
In a two quart stainless pot slowly bring water and sugar to a boil over medium heat, stirring the mix until the sugar is absorbed. Boil one minute until syrup is clear, cover and let cool on the stove.  Store covered in the refrigerator and use in iced drinks to taste.
To change up the flavor a bit you can add mint leaves or lemon  peel or both if you are adventursome. Just strain them out before you use the Symple Syrup.
Mama D's Stuffed Pepper Soup


Ingredients:
lean ground beef, green bell pepper, red bell pepper, yellow onion, tomato juice, tomatoes seasoned with basil garlic & oregano, garlic cloves, fennel seeds, sugar, salt, fresh ground pepper, cayenne pepper, cooked long-grain rice

Directions:
Brown ground beef in skillet, should take about 5-7 minutes.  Drain fat.  Place in soup pot.
Add tomato juice, diced tomatoes, peppers, onion and garlic to soup pot.
Season with Italian seasoning, fennel seed, sugar, salt, fresh ground pepper and cayenne pepper.  Heat to boil, then reduce to simmer.  Simmer for approximately an hour or until peppers reach desired doneness.
Add cooked rice and simmer for an additional 10 minutes.
Serve and enjoy.
Lali's Vegan Cornbread


Ingredients:
cornmeal, all-purpose flour, salt, baking powder, sugar, egg substitute, water, water

Directions:
Combine cornmeal, flour, salt, baking powder, and sugar (optional].
Combine egg replacer and 4 tablespoons water in a jar (tupperware, etc.] and shake vigorously until combined (If using eggs, beat eggs], and add to mixture.
Add creamed corn and 1/3 cup water, stirring all ingredients until combined.
Add oil and mix thoroughly.
Pour into a well-greased 7x11 inch (2 quart] baking dish.
Bake at 450 F for 20-25 minutes, removing when a toothpick inserted in the center comes out clean. Remember, the longer it cooks, the drier it will be.
Cookie Lollipops


Ingredients:
"shortening"

Directions:
In a microwave-safe bowl, melt vanilla chips and 1 tablespoon shortening; stir until smooth.
Twist apart cookies.
Dip the end of each popsicle stick into melted chips; place on a cookie half and top with another half.
Place cookies on a waxed paper lined baking sheet.
Freeze for 15 minutes.
Reheat vanilla chip mixture again if necessary; dip frozen cookies into mixture until completely covered.
Return to the baking sheet.
If using sprinkles, put on cookies immediately while still wet.
Freeze 30 minutes longer.
If using the semi-sweet chocolate, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies after they are dry.
Store in an airtight container.
Fish Kufta


Ingredients:
potatoes, turmeric, water, cardamom, olive oil, garlic cloves, ginger, salt, black pepper, coriander powder, cumin, curry powder, lemon

Directions:
Boil the peeled potatoes with fish and turmeric and cardamom in the water., Boil for 15-20 minutes., Lift the potatoes and fish from the water and leave to cool completely., Put them in a chopper with onion and other ingredients., Form into about 12 Kofta., Brown in oil, about 6 minutes on both sides.
Whole Wheat Cinnamon Rolls


Ingredients:
white whole wheat flour, whole wheat flour, baking soda, baking powder, unsalted butter, buttermilk, reduced fat margarine, brown sugar, cinnamon, tea bag

Directions:
Notes: *You can use coconut oil; cube it first and stick it in the fridge till it's cold, **To make butter milk, add a cap full of vinegar to your cup of milk; stir n let sit for a few minutes.
Preheat oven to 450F, and grease a 12 cup muffin tin; set aside.
Sift both flours (even if it's already pre-sifted], baking soda and baking powder into a large bowl. Cut in butter until the flour mix is crumbly and no large chunks remain.
Add milk and mix it quickly until the dough begins pulling together.  Sprinkle some flour on your work space, turn out dough and knead for a few SECONDS. Don't over knead!
Roll out dough into a rectangle, about 1/2 inch thick.
Empty contents of chai tea bag into a bowl, use a fork to beat it together with the softened margarine, brown sugar, and cinnamon. Spread mixture onto dough, then roll up into a long tube (roll from the long side of the dough], and pinch dough to stop rolls from undoing! Cut into 1 inch sections, and put into prepared muffin tin. Bake for 12 minutes, cool slightly and enjoy!
You can add or decrease the spices and sugar to your preference :].
Coconut Cream Pie
Category: desserts
By Mary

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Ingredients:
1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4  egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Directions:
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat. Place a strainer over a clean mixing bowl; set aside. Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Prep time: 25 mins
Cook time: 30 mins
Total time: 4 hrs 55 mins
Yields: 8 servings

Calories: 398.5
Fat: 18.8 g
Saturated fat: 9.1 g
Carbohydrates: 51.1 g
Sugars: 32.9 g
Dietary fiber: 1.5 g
Protein: 6.9 g
Cholesterol: 121.2 mg
Sodium: 293.4 mg
Something Special Fruit Cobbler


Ingredients:
frozen blackberries, Splenda sugar substitute, cinnamon, fresh cherries, low-fat milk, Splenda sugar substitute, cinnamon, baking mix

Directions:
Use a large mixing bowl to combine STILL FROZEN peaches and blackberries.
Toss with Splenda and a little dash of cinnamon.
Spread into a large rectangular baking dish (I used a 7 x 11 disposable cake pan- perfect size].
Pit cherries and evenly distribute cherry halves across peaches and blackberries.
In a large mixing bowl, stir together milk and almond extract.
Add 1/2 cup Splenda, a little cinnamon, and the 2 cups baking mix.
Mix with a hand mixer until just combined.
Drop batter all over the fruit mixture.
Bake at 350 degrees Fahrenheit for about 45 minutes (Start watching it after 35 minutes].
As soon as you take it out of the oven, brush a mixture of milk, splenda, and cinnamon across the cobbler crust.
Serve with Blue Bell Ice Cream (optional --  sorta :]!
No so Picky Picadillo


Ingredients:
carrots, onion, tomatoes, chipotle peppers

Directions:
Add the vegetable oil and ground beef to a large sauce pan and cook until the meat is brown and tender.
Add carrots and cook another 5 minutes.
Add the onion and any seasonings and cook until the onions are translucent.
Add the tomatoes and chipotle peppers and cook for another 20 to 25 minutes.
Serve over rice or mashed potatoes.
Easy Greek Yogurt Cucumber Sauce
Category: appetizers-and-snacks
By Polly Rinas Janos

This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant's tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.

Ingredients:
1 cup plain yogurt
1 cup sour cream
1 teaspoon white vinegar
½ teaspoon lemon juice
1 small cucumber - peeled, seeded, and finely chopped
1  green onion
1  garlic clove, minced
¼ cup crumbled feta cheese
½ teaspoon oregano
¼ teaspoon lemon zest
salt and pepper to taste

Directions:
Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.

Prep time: 25 mins
Total time: 8 hrs 25 mins
Yields: 2 cups

Calories: 52.8
Fat: 4.1 g
Saturated fat: 2.6 g
Carbohydrates: 2.3 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 1.9 g
Cholesterol: 10.7 mg
Sodium: 62.7 mg
Rice Pudding from Leftover Rice


Ingredients:
cooked rice, milk, half-and-half, sugar, vanilla, cinnamon, raisins

Directions:
bring rice, milk, cream and sugar to a boil., simmer 15 minutes stirring occasionally., stir in vanilla, cinnamon and raisins., cook until thick and creamy., tip: if you stir a lot at the end it will be creamier!, turn off heat and stir in egg yolks., serve warm or chilled, i prefer chilled with this recipe.
Breakfast Wraps


Ingredients:
eggs, milk, pepper, olive oil, cheddar cheese, cooked ham, flour tortillas

Directions:
In a bowl, whisk the eggs, milk and pepper.
In a large skillet, heat oil.
Add egg mixture and cook and stir over medium heat until eggs are completely set.
Stir in cheese and ham.
Spoon egg mixture down the center of each tortilla and roll up.
Serve immediately, or wrap in plastic wrap and freeze in a resealable freezer bag.
To use frozen wraps: Thaw in the refrigerator overnight.
Remove plastic wrap and wrap tortilla in a moist microwave-safe paper towel.
Microwave on high for 30-60 seconds or until heated through.
Serve immediately.