xiaoxl/recipe_data huggingface dataset:
Aush (Afghani Chili)
Category: soups-stews-and-chili
By Bonnie C

This is a delicious and exotic alternative to American-style chili. It's not too spicy, but combines intriguing flavors. I adapted this recipe from a traditional Afghani family favorite. It may be cooked in a slow cooker, Dutch oven, or soup pot. Try it also with ground lamb or ground turkey.

Ingredients:
1 pound ground beef
1  onion, coarsely chopped
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
1 ½ tablespoons ground cumin
2 teaspoons chili powder
1 ½ tablespoons dried mint
2 tablespoons garam masala
1 (15 ounce) can garbanzo beans (chickpeas), drained
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (16 ounce) package fettuccine, broken in half
1 cup sour cream

Directions:
Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot.

Prep time: 15 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 25 mins
Yields: 6 servings

Calories: 613.2
Fat: 20.7 g
Saturated fat: 9.2 g
Carbohydrates: 78.6 g
Sugars: 7.1 g
Dietary fiber: 8.8 g
Protein: 30 g
Cholesterol: 64.2 mg
Sodium: 466.7 mg
African Style Chicken Peanut Soup With Potatoes


Ingredients:
sweet potato, russet potato, onion, garlic, red bell pepper, cumin, butter, salsa, chicken broth, black beans, peanut butter

Directions:
Heat oil and butter in a large Dutch oven over medium-high heat.
Add in both potatoes onion, garlic, red bell pepper, jalapeno pepper and cumin; saute for about 5-6 minutes.
Add in chicken, salsa, cumin, chicken broth and black beans; simmer for about 25-30 minutes.
Add in peanut butter, season with salt and pepper to taste cook stirring for 3 minutes.
Knefla Soup I
Category: soups-stews-and-chili
By Sue H.

I asked my Scandinavian neighbor if she had heard of this soup and she gave me this recipe.

Ingredients:
6  potatoes, peeled and chopped
2  onions, chopped
1  carrot, sliced
1 stalk celery, sliced
4 cubes  chicken bouillon
1 tablespoon dried parsley
5 cups water
1 teaspoon salt
1 pinch ground black pepper
⅓ cup margarine
2 cups all-purpose flour
1  egg
1 teaspoon salt
1 cup milk
1 (12 fluid ounce) can evaporated milk

Directions:
In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter.  Simmer soup until vegetables become tender. In a separate bowl mix flour, egg, salt and milk.  Mix until dough is uniformed and then form into long strips.  Cut strips into small pieces. Once vegetables are tender add knefla pieces and let simmer for 30 minutes. Add evaporated milk, stir and serve.

Yields: 6 servings

Calories: 548.7
Fat: 17.2 g
Saturated fat: 5.6 g
Carbohydrates: 83 g
Sugars: 12.3 g
Dietary fiber: 6.9 g
Protein: 16.5 g
Cholesterol: 52.9 mg
Sodium: 1783.6 mg
Carrot Cake Muffins with Cinnamon Glaze
Category: bread
By TPADULA

Tasty muffins with a tangy spicy glaze!

Ingredients:
2 ¼ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
1 cup brown sugar
⅔ cup white sugar
1 cup flaked coconut
2  eggs
½ cup vegetable oil
½ cup buttermilk
3  carrots, grated
1 (8 ounce) can crushed pineapple, with juice
1 tablespoon vanilla extract
1 cup sifted confectioners' sugar
1 teaspoon ground cinnamon
2 tablespoons buttermilk

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture.  Mix until batter is moistened. Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool. In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 muffins

Calories: 193.4
Fat: 6 g
Saturated fat: 1.7 g
Carbohydrates: 33.3 g
Sugars: 22.9 g
Dietary fiber: 1.1 g
Protein: 2.2 g
Cholesterol: 15.8 mg
Sodium: 95.8 mg
Honeycomb Candy


Ingredients:
honey, golden syrup, water, white sugar, baking soda

Directions:
Grease and line a baking tin with waking paper.
In a large saucepan heat the honey, water, and sugar. Bring to a boil and simmer on low heat for 5-10 minutes until it reaches brittle stage and a golden color (150C].
Remove pot from heat. Add the baking soda and quickly whisk in for a few seconds. Pour immediately into the cake tin. Leave to set, then break into bite-sized chunks. If it is a humid day, you may have to finish setting in the fridge.
Seafood Cioppino
Category: soups-stews-and-chili
By DeeDee Henderson

This is as good as any restaurant's version! Serve with rice and a nice salad.

Ingredients:
¼ cup olive oil
1  onion, chopped
4 cloves garlic, minced
1  green bell pepper, chopped
1  fresh red chile pepper, seeded and chopped
½ cup chopped fresh parsley
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
½ cup water
1 pinch paprika
1 pinch cayenne pepper
1 cup white wine
1 (10 ounce) can minced clams, drained with juice reserved
25  mussels, cleaned and debearded
25  shrimp
10 ounces scallops
1 pound cod fillets, cubed

Directions:
In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time. About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 303.1
Fat: 9.1 g
Saturated fat: 1.2 g
Carbohydrates: 16.5 g
Sugars: 3.1 g
Dietary fiber: 3.3 g
Protein: 34.3 g
Cholesterol: 98.2 mg
Sodium: 563.7 mg
Garlic Steak with Garlic
Category: meat-and-poultry
By Chef John

If you are a fan of garlic, this garlic steak with garlic confit will surely put a smile on your face.

Ingredients:
8 cloves garlic, minced
1 tablespoon olive oil
1 pinch salt and ground black pepper
2 (12 ounce) New York strip steaks
12 cloves garlic, peeled
1 cup olive oil for frying
1 pinch salt and ground black pepper to taste
1 ½ tablespoons balsamic vinegar

Directions:
Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight. Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper. Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes. Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

Prep time: 10 mins
Cook time: 40 mins
Total time: 8 hrs 55 mins
Yields: 2 servings

Calories: 865.1
Fat: 44 g
Saturated fat: 12.5 g
Carbohydrates: 11.7 g
Sugars: 2 g
Dietary fiber: 0.6 g
Protein: 100.1 g
Cholesterol: 197.2 mg
Sodium: 208.7 mg
Seafood Paella


Ingredients:
shrimp, canola oil, squid, lobsters, mussels, rice

Directions:
Cover the shrimp shells with water in a saucepan. Bring to a boil, and then reduce the heat and simmer to create a shrimp broth, about 20 minutes. Strain.
Heat the oil in a large, heavy-bottomed skillet. Add the shrimp, squid, sofrito, gilthead, langoustines and mussels and cook for 3 minutes. Remove the seafood from the pan and set aside. Stir the rice into the juices from the seafood in the pan and saute for 1 to 2 minutes. Pour over the shrimp broth and red sauce and return the seafood to the pan; stir together. Cover and cook until the broth has been absorbed and the rice is cooked through, 15 to 20 minutes.
Salmon Tomato Dijon Mustard Salad - No Mayo


Ingredients:
diced tomato, Dijon mustard, vinegar, salt, sugar, soy sauce

Directions:
Mix everything together., Serve on toast, french bread, or crackers.
Movie Star Popcorn
Category: appetizers-and-snacks
By Kali Doogarsingh

With all of the artificial ingredients and disregard of our health in the store-bought microwave popcorn, I've been making homemade popcorn every weekend the old-fashioned way. I like to use peanut oil due to its high smoke point, but if you have allergies, then substitute vegetable oil.

Ingredients:
3 tablespoons peanut oil
2 tablespoons butter
½ cup unpopped popcorn
½ teaspoon salt

Directions:
Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to lightly cover the layer of kernels. Remember, you can always add more salt later. Add the butter to the pot and cover with the lid. As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Taste, and season with additional salt if desired.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 10 cups

Calories: 186.5
Fat: 13.7 g
Saturated fat: 4.4 g
Carbohydrates: 14.8 g
Sugars: 0.3 g
Dietary fiber: 2.9 g
Protein: 2.5 g
Cholesterol: 12.2 mg
Sodium: 265.9 mg
Healthy Whole Wheat Banana Muffins (Low Sugar and Oil Free)


Ingredients:
whole wheat flour, granulated sugar, granulated sugar, baking powder, salt, bananas, egg, low-fat milk, water, vanilla extract, lemon juice, cranberries, walnuts

Directions:
Preheat oven to 350 deg F/180 deg Celsius.
Prep a muffin tray with muffin liners or grease well, and set aside.
In a medium bowl, sift in the whole wheat flour. Add in oat bran, sugar, baking powder and salt. Whisk well and set aside.
In a large bowl, add in your bananas and mash them up if you have not already done so with your whisk or the back of a fork. Add in one egg and mix well. Add the milk, water, vanilla extract and lemon juice and beat the mixture well.
Add the dry ingredients to the wet, first using a whisk to incorporate the batter. Switch to a spatula or a wooden spoon and mix the batter. DO NOT OVERMIX.
At this point, you can fold in your add-ins. I added in cranberries and walnuts, but you could probably do any other combination of fruits/nuts.
Spoon the mixture into your greased/lined muffin tins. Bake in your preheated oven until a toothpick to the center comes out clean, or the tops are golden brown (but not burnt!], approximately 20 minutes.
Allow muffins to cool before serving.
Potato Strata With Spinach, Sausage and Goat Cheese


Ingredients:
Italian sausage, butter, eggs, kosher salt, pepper, sun-dried tomato, flour

Directions:
Preheat an oven to 350°F.
Heat a large frying pan over medium heat.  Remove the sausage from its casings, and cook the sausage thoroughly, crumbling it into small pieces.  Drain the sausage on a paper towel and set aside.  Pour off the remaining fat, then add the spinach to the pan and cook until wilted, about 2 minutes.  Let cool, then squeeze the spinach so that excess liquid is removed.
Place the butter in a 2-quart baking dish, and place in the oven to melt.
In a large bowl, mix together the eggs, 2/3 of the goat cheese, sundried tomatoes, flour, salt and pepper.   Add in the diced potatoes, spinach and sausage.  Mix to combine.
Carefully remove the dish with the melted butter from the oven, then pour the egg mixture into the dish.  Crumble the remaining goat cheese over the top, then carefully place back in the oven.
Bake the strata until the eggs are set in the middle, about 50-55 minutes.  Let cool for 5 minutes before eating.
Chicken Bryan (Like Carrabba's)


Ingredients:
garlic, yellow onion, butter, dry white wine, lemon juice, butter, sun-dried tomatoes, fresh basil, kosher salt, white pepper, boneless skinless chicken breast halves, extra virgin olive oil, salt, black pepper

Directions:
Saute garlic and onion in 2 tablespoons butter in a large skillet over medium heat until tender.
Stir wine and lemon juce into skillet, increase heat to medium-high, and simmer to reduce by half.
Reduce heat to low and stir in cold butter, one slice at a time.
Stir in tomatoes, basil, kosher salt, and white pepper.  Remove from heat and set aside.
Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
Grill chicken over hot coals (or bake in oven] 15-20 minutes, or until cooked through.
A couple of minutes before chicken is done, place equal amounts of cheese on each breast.
Spoon prepared sun-dried tomato sauce over chicken.
Crunchy White and Green


Ingredients:
yukon gold potato, onion, chicken broth, salted peanuts, pickle juice, olive oil, butter, salt

Directions:
Saute the onions in the oil and butter until nearly transparent.
Add the potato, green beans and chicken stock and simmer for 5 minutes or until the potato is soft.
Just before serving, add the peanuts pickle juice and salt to taste.
Classic Bloody Mary
Category: drinks
By JASONS_GAL

If you want to spice up that tomato juice, just use this classic bloody mary recipe serve in a salt-rimmed glass.

Ingredients:
1 teaspoon sea salt
1 cup ice cubes
1 (1.5 fluid ounce) jigger vodka
¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)
2 dashes Worcestershire sauce
1 dash hot pepper sauce (e.g. Tabasco™)
salt and pepper to taste
1 stalk celery
2  stuffed green olives

Directions:
Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes. In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 140.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 8.8 g
Sugars: 6.7 g
Dietary fiber: 2 g
Protein: 1.8 g
Cholesterol: 0 mg
Sodium: 2276.9 mg
Homemade Granola Bars


Ingredients:
rolled oats, sunflower seeds, raisins, craisins, chocolate chips, sesame seeds, unsweetened coconut, butter, margarine, sweetened condensed milk

Directions:
Preheat oven to 325 F (160C].
Grease baking sheet well. (Or use parchment paper].
Combine dry ingredients in a large bowl.
Stir in melted butter and sweetened condensed milk.
Mix well and pour onto baking sheet.
Press down evenly with your hands using waxed paper.
Bake for 25-30 minutes until golden brown (could be as long as 40-45 minutes depending on how crunchy you want them].
Cool for 15 minutes and cut.
Let cool completely and store in airtight container.
Enjoy!
Kentucky Bourbon Sweet Potatoes


Ingredients:
sweet potatoes, sugar, butter, Bourbon, vanilla

Directions:
Arrange sweet potatoes in an oblong baking dish.
Combine sugar, butter, bourbon, and vanilla in a large saucepan and heat to a boil.
As soon as the sauce comes to a boil, pour it over the sweet potatoes.
Bake at 350 degrees for 30-40 minutes or until sweet potatoes are soft.
Bacon & Mozzarella Topped Portabella Mushroom With Pesto


Ingredients:
pesto sauce, portabella mushroom, bacon, cheese, olive oil

Directions:
Drizzle a reasonable amount of Olive Oil onto a baking tray and place the mushroom(s] on the tray, cap down, drizzle a little oil onto the mushroom.
Bake in the oven, on 400, for 8 minutes.
Meanwhile, Fry the bacon in olive oil and add any favourite herbs or seasoning.
Remove the portabella mushroom(s] from the oven and top with bacon and cheese. Alternate each so that you would put one slice of cheese, then one slice of bacon, then cheese, bacon, cheese, bacon etc.
Put the bacon and cheese topped mushroom(s] back into the oven.
Cut out 2 circles, around the same size as the mushroom(s] from the bread - a pint glass or large cookie cutter will do nicely. Toast the bread rounds until golden, remove, spread with pesto (to taste] and put on top of each other.
Remove the mushroom(s] from the oven again and place on top of the toasted croutons and pesto.
Serve & Enjoy.
Chilled Tomato and Yogurt Soup


Ingredients:
onions, butter, tomatoes, cucumbers, chicken broth, dried basil, plain yogurt, salt, of fresh mint

Directions:
Saute the onion in butter in a large saucepan over medium heat, stirring constnatly, until tender.  Add tomato, cucumber, chicken broth and basil.  Bring to a boil; reduce heaet, and simmer, uncovered, 30 minutes, stirring frequently.
Transfer half of the tomato mixture to a blender, cover and process until smooth.  Repeat the procedure with the remaining mixture. (Or use an immersion blender]. Stir in the yogurt and salt. Cover and chill. To serve, ladle into individual soup bowls.  Garnish with fresh chopped mint.
Roasted Chicken With Nutmeg and Orange


Ingredients:
whole chicken, orange zest, ground nutmeg, unsalted butter, extra virgin olive oil, salt, fresh lemon juice, ground black pepper

Directions:
Preheat oven to 375º F.
Remove excess fat from cavity of chicken.
Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.
Combine citrus juices and set aside.
With fingers, gently loosen skin from breast and thigh/leg area.  Put butter mixture under loosened skin, patting skin back into place to spread butter.  Season with half of remaining nutmeg and salt.
Place an oiled roasting rack in roasting pan.  Place chicken (trussed if desired] breast side down.  Roast 40 minutes.  Carefully turn chicken breast side up and baste with cooking juices.
Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper.
Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºF.
Remove to cutting board and let rest 10 minutes before carving.
Blueberry Crunch Cake


Ingredients:
cornmeal, cornmeal, flour, baking soda, baking powder, salt, brown sugar, brown sugar, butter, egg, lemon juice, fresh blueberries, lemon, zest of

Directions:
Preheat oven to 350F and spray a 9-10" springform pan with cooking spray.
Place 1/2 cup cornmeal, flour, baking soda, baking powder and 2/3 cup brown sugar in a food processor and pulse for a few seconds until well combined.
Add the lemon zest and butter and pulse until  mixture looks like breadcrumbs.
Add the egg and lemon juice and mix just until combined.
Put 2/3 of the mixture in the pan and press lightly to even it in the pan.
Sprinkle with 2 teaspoons cornmeal, the blueberries and the 2 tablespoons brown sugar (in that order].
Crumble the remaining cake mixture evenly over the top and press down lightly.
Bake for 35 minutes or until golden brown and a toothpick comes out clean.
Cool for at least 20 minutes before removing the sides of the cake pan.
Serve warm with whipped cream or ice-cream, best served within 2-3 hours of baking.
Filipino Pork BBQ


Ingredients:
pork, soy sauce, lemon juice, sugar, fresh ground pepper, garlic cloves

Directions:
Combine soy sauce, calamansi or lemon juice, sprite, sugar, pepper and garlic and pour over pork stirring until all meat is coated and well marinated.
Marinate overnight.
When ready, grill on hot charcoal.
Use marinating liquid to baste the meat while on the grill.
Chicken Stanley


Ingredients:
chicken pieces, mashed potatoes, onion, tomatoes, mayonnaise, Dijon mustard, lemon juice

Directions:
Dice the onion. Dice the tomato.
Piece some chicken.
Fry the onion, tomato and chicken in a frying pan for 20-30 minutes using a dash of vegetable oil.
Make some mashed potato either traditionally or through a packet(enough for 1-2 people]-using le gusto its 0.5 of a sachet with 250ml water and 125ml milk.
Mix the Dijon Mustard, Mayonnaise and Lemon Juice together.
Put the Dijon mixture, Chicken mixture and mashed potato together in a casserole dish and mix together.
Sprinkle the breadcrumbs on top and cook for 30 minutes in an oven medium heat.
Serve(the photo is approx half of what is made].
Tomato and Mozzarella Sandwiches [panera Taste-A-Like]


Ingredients:
diced tomatoes, diced tomato, fresh basil, green onion, sun-dried tomatoes, garlic cloves, shallot, olive oil, fresh mozzarella cheese

Directions:
chop up the shallot and garlic and saute it in olive oil over medium low heat.
add the green onions and sun dried tomatoes and after they are heated, mix in your diced tomatoes and basil.
after everything is all hot, mixed up, awesome smelling, and most of the liquid has evaporated, then take it off the heat, add the balsamic vinegar and stir.
now, put your fresh mozzerella on your bread and put it under the broiler until its all melted and delicious looking, and top it with some of the tomato filling and of course another piece of bread because its a sandwich.
Tostones (Fried Plantains)


Ingredients:
plantains, salt, garlic powder

Directions:
Heat the oil in a heavy skillet over medium heat.  Place a few plantain slices in the oil, and cook until lightly golden in color, about 3 minutes.  Drain on paper towels.  Repeat with the remaining slices.
While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4-inch thick.  Return flattened slices to the skillet, and continue fry until golden brown.  Drain on paper towels, and season with salt and garlic powder.
Onion Soup With Fontina and Thyme (Everyday Italian)


Ingredients:
olive oil, kosher salt, fresh ground black pepper, fresh thyme leave, beef broth, Fontina cheese

Directions:
In a medium, heavy saucepan, heat the olive oil over medium heat.
Add the onions, salt, and pepper.
Cook, stirring occasionally, until the onions are tender. (10 mins].
Add the thyme and broth. Simmer, uncovered, until the onions are soft. (15 mins].
Divide soup between the 4 oven-proof ramekins.
Divide the cubed bread among the ramekins.
Top each with slices of fontina cheese.
Place under the broiler, until the cheese is golden and bubbly (4 mins].
Serve immediately.