xiaoxl/recipe_data huggingface dataset:
Seven Layer Chicken Enchilada Dip


Ingredients:
butter, margarine, water, milk, chicken, sour cream, cheddar cheese, tomatoes, tortilla chips

Directions:
In 10-inch skillet, melt butter over medium heat. Stir in uncooked rice (from Hamburger Helper box]. Continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, milk, seasoning mix (from Hamburger Helper box] and black beans. Heat to boiling.
Reduce heat. Cover and simmer 20 minutes, stirring frequently. Stir in chicken; cover and remove from heat. Let rest 5 minutes.
Meanwhile, spread refried beans on 14-inch serving platter. In small bowl, mix sour cream and topping (from Hamburger Helper box]. Spread over beans. Top with hamburger mixture, cheese, jalapeño chilies and tomato. Serve with tortilla chips.
This recipe was shared by Old El Paso®.
Tips.
Add sliced ripe olives, diced green chilies or pepperoncini peppers for more toppings.
Mom's Hamburger Spanish Rice


Ingredients:
ground beef, Minute Rice, onion, celery, tomato sauce

Directions:
Cook ground beef, celery and onion., Drain off fat., Add cooked rice, peas, tomato sauce and soup., Cook until peas are done., Add salt and pepper to taste. Enjoy!
Basil Cheese Loaf


Ingredients:
cream cheese, Roquefort cheese, fresh spinach leaves, fresh parsley, basil leaves, garlic, parmesan cheese, sun-dried tomato, walnuts

Directions:
Combine the cream cheese and Roquefort in a bowl.
Mix until smooth.
Set aside.
Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
With the motor running, slowly drizzle the oil through the food tube.
Continue processing until smooth.
Transfer the mixture to a bowl.
Add walnuts and Parmesan and mix well.
Line a 5-½-x2-½-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
Spread 1/3 of the cheese mixture evenly.
Next, spread ½ of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
Repeat the cheese, pesto and tomato layers.
Finish with the remaining 1/3 cheese mixture.
Wrap and refrigerate for 24 hours.
TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
Invert it onto a platter and provide a cheese-slicing knife.
Have a basket of crackers and bread close by.
Trail Mix Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, granulated sugar, eggs, dried cranberries, sunflower seeds, wheat germ

Directions:
Preheat oven to 375 degrees Fahrenheit
In a medium size bowl combine flour, Baking Powder, Baking Soda and salt together mixing well
In a large bowl cream together butter and sugar until butter dissolves totally with sugar and forms a smooth paste
Add eggs one at a time beating with an electric hand mixer on medium speed until eggs form a creamy mixture
Slowly add dry ingredients to creamy mixture beating with mixer on medium speed until flour is fully incorporated
Stir in dried cranberries, wheat germ and sunflower seeds and distribute evenly throughout the dough
Drop by teaspoonfuls onto a cookie sheet lined with parchment paper 2 inches apart
Bake in preheated oven for 10 to 12 minutes or until lightly browned.
My Mom's Cocktail Sauce


Ingredients:
ketchup, lemon juice, Worcestershire sauce, horseradish, sugar, Tabasco sauce

Directions:
"Combine all ingredients and chill."
Portobello, Broccoli, and Red-Pepper Melts


Ingredients:
head broccoli, olive oil, portabella mushrooms, red bell peppers, light mayonnaise, garlic clove, gouda cheese

Directions:
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper.
Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper.
Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese.
Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
Healthy Raspberry Chocolate Shake


Ingredients:
cocoa powder, frozen raspberries, cold water, vanilla essence, Splenda sugar substitute, fresh basil leaves, mint leaf

Directions:
"Just throw everything in the blender and blend on full speed. Becomes a delicious rich, milkshake-like shake,."
Spicy Red Pepper Sauce


Ingredients:
tomato puree, garlic cloves, sugar, salt, red pepper flakes

Directions:
Combine all ingredients in a blender and blend.  Sauce should be slightly chunky.
Pour into medium saucepan and heat over medium-low heat until heated through.
Delightfully Different Chicken Spitzad (Spezzatino)


Ingredients:
chicken, eggs, fresh lemon juice, fresh rosemary

Directions:
Step One: roast the chicken.
If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.
Step Two: coat and finish the spitzad.
In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated.
Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon.
You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter.
Enjoy eating them with your fingers if you dont want to fuss with a knife and fork.
Red Headed Sl*t
Category: drinks
By Anastasia Beaverhousen

This shot seems to be a favorite among bar patrons. How strong you make it depends on the person drinking it.

Ingredients:
1 (1.5 fluid ounce) jigger Jagermeister liqueur
1 (1.5 fluid ounce) jigger peach schnapps
2 (1.5 fluid ounce) jiggers cranberry juice

Directions:
Pour the Jagermeister, peach schnapps, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into shot glasses to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 shots

Calories: 64.4
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 9.5 g
Sugars: 8.6 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 1.4 mg
Stir Fry Mesclun Lettuce for 2


Ingredients:
mesclun, butter, margarine, mushroom, garlic cloves, shallots

Directions:
Over medium heat melt butter/margarine in a skillet large enough to hold the lettuce When butter has melted add almonds,mushrooms, garlic and shallots, stir fry 2 minutes Add lettuce stir a couple of times until it has wilted and is warm.
Do not over cook.
Reuben Bake Casserole


Ingredients:
swiss cheese, corned beef, sauerkraut, caraway seeds

Directions:
Unroll one tube of crescent dough into one long rectangle: seal seams and perforations.
Press onto the bottom of a greased 13X9 baking dish.
Bake at 375 degrees for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef.
combine sauerkraut and dressing; spread over beef, top with remaining cheese.
On a lightly floured surface roll out and press together seam of second tube of crescent dough in a 9X13 rectangle then place over cheese.
Brush dough with egg white and sprinkle with caraway seeds.
Bake for 12-16 minutes or until heated through and crust is golden brown.
Let stand for 5 minutes before cutting.
Tarragon Flounder


Ingredients:
flounder fillets, chicken broth, butter, mustard, dried tarragon

Directions:
Place fillets in a greased 13x9x2 pan.
Mix remaining ingredients and pour over fish.
Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
Remove to a serving plate with a slotted spatula and serve immediately.
Wake up Fruit Blend


Ingredients:
banana, strawberries, vanilla extract

Directions:
In a blender combine all ingredients.
Blend until smooth, about 30- 60 seconds.
Pour into glass and garnish with a dollop of yogurt and strawberries, if desired.
Serve immediately.
Creamy "ricotta" Dip


Ingredients:
pine nuts, lemon juice, water, scallion, fresh thyme, sea salt

Directions:
1. Rinse pine nuts in cold water; then discard both soaking and rinsing water.
2. Place pine nuts in a food processor, along with lemon juice and water.
3. Process for 1-2 minutes, scraping down side of processor frequently, until smooth.
4. Process in scallions, thyme and salt, until texture of ricotta.
5. Remove from food processor to a serving dish.
6. Serve with your favorite dipping veggies.
Slow Cooker Creamed Corn with Onion and Chives
Category: side-dish
By TerryWilson

A tasty variation.

Ingredients:
4 slices bacon
cooking spray
4 ½ cups whole kernel corn
½  red bell pepper, chopped
½ cup half-and-half
¼ cup unsalted butter, melted
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) container chive and onion cream cheese

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cool enough to handle. Coat the inside of a 4-quart slow cooker with cooking spray. Combine corn, red bell pepper, half-and-half, butter, sugar, salt, black pepper, and half the crumbled bacon in the slow cooker; stir well. Cook on High for 2 to 2 1/2 hours. Stir cream cheese into corn mixture; cook until cheese melts, about 10 more minutes. Stir well and top with remaining bacon before serving.

Prep time: 20 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 40 mins
Yields: 8 servings

Calories: 313.3
Fat: 23.9 g
Saturated fat: 13.3 g
Carbohydrates: 20 g
Sugars: 5.4 g
Dietary fiber: 2.5 g
Protein: 5.9 g
Cholesterol: 57.5 mg
Sodium: 404.2 mg
Ice Cream Cones


Ingredients:
unsalted butter, sugar, vanilla extract, table salt, all-purpose flour, ice cream

Directions:
Preheat the oven to 350 degrees F.
Melt the butter and cool it.
In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. You're likely to get 2 rounds on one standard baking sheet.
Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry].
Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed.
Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter. Place in cone holder of some sort to cool. Glasses work well.
Serve up with one or two scoops of your favorite ice cream.
Vegan Creamy Tomato Soup


Ingredients:
whole tomatoes, tomatoes, garlic, onion, olive oil, fresh basil

Directions:
Fry onion & garlic in bottom of large kettle.
Add tomatoes (I like to mix fresh & canned, but use whatever you have!].
Stir & cook over medium heat until tomatoes are totally soft.
Add basil & stir.
Remove from heat & let cool a few minutes.
Process in Vitamix (or skip the cooling step & process on the (turned off] stove - using a stick blender/wand.
Sauteed Chicken with Capers and Lemon Butter


Ingredients:
chicken cutlet, butter, olive oil, lemon, water, capers

Directions:
Season cutlets with salt and pepper.
Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
Set aside.
Heat butter and olive oil in a large frying pan over medium heat.
Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side].
Remove chicken to serving plates, leaving drippings in the pan.
Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
Mash a few of the capers into the sauce with the back of a spoon.
Pour the sauce over the chicken and serve.
Chopped Salad With Smoky Thousand Island Dressing


Ingredients:
hard-boiled egg, mayonnaise, milk, chili sauce, dill pickles, red bell pepper, onion, chipotle chiles in adobo, sugar, romaine lettuce leaves, tomatoes, frozen corn, canned black beans, red bell pepper, scallions, cheddar cheese, avocado

Directions:
Mash hard-boiled egg with fork in a small bowl into very small crumbly pieces. Stir in remaining dressing ingredients.
Combine lettuce, tomato, corn, black beans, bell peppers, scallions, and cheese in a large bowl and toss. Add dressing and toss again to coat.
To help avocado stay nice & green and Doritos retain crispness, wait until just before serving to toss them into salad. Makes 6 large servings.
Roasted Pineapple With Rum-Vanilla Sauce and Coconut


Ingredients:
sugar, cornstarch, salt, hot water, white rum, vanilla bean, pineapple, ice cream

Directions:
Preheat the oven to 400 degrees F.
In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
*Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.
Suzmopolitan


Ingredients:
grapefruit juice, vodka

Directions:
Add first three ingredients to cocktail shaker filled with ice. Shake until combined. Strain into martini glass.
Garnish with twisted grapefruit rind or slice.
Enjoy!
Chicken Bhutuwa


Ingredients:
chicken, onion, garlic cloves, gingerroot, red chilies, turmeric, asafoetida powder, cumin powder, curry powder, green onion, green peas, lemon juice, broth, water

Directions:
In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
Add chicken pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
After marinating, drain the marinade and pat-dry chicken pieces.
In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
In a non-stick pan heat two tablespoons of oil.
Add dried red chilies and fry till dark.
Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
Transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat.
Reduce the heat to medium and continue to stir fry chicken until cooked tender.
It may require some broth or water to moisten, if it starts to burn.
Add green peas and green onions; stir for another two minutes.
Adjust seasoning with salt and pepper.
Drain excess oil, if necessary.
Serve with stir-fried vegetables and rice or roti (flat bread].
Sweet Potato and Kidney Bean Burrito


Ingredients:
sweet potatoes, red onion, garlic cloves, kidney beans, water, chili powder, ground cumin, mustard, cayenne pepper, soy sauce, wheat flour tortillas, cheddar cheese

Directions:
Preheat oven to 350 degrees F.
Heat oil in a large skillet, and saute onion and garlic until soft.
Stir in beans, and mash.
Gradually stir in water, and heat until warm.
Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
Top with cheese and roll up the filled tortillas burrito style, and place on a lightly greased baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
Serve with sour cream, chopped green onions and salsa.
Little Smokies Football Wienies


Ingredients:
barbecue sauce, chili sauce

Directions:
Add all ingredients together in a crockpot, set on low either overnight or from early the day you wish to serve them.
The longer they simmer, the better they taste.
Everyone loves them and they don't last long.
Mahogany Chicken Wings


Ingredients:
chicken wings, soy sauce, dry sherry, plum sauce, green onions, garlic cloves, cider vinegar, honey

Directions:
In a 3 quart saucepan, combine all ingredients except wings.
Bring to a boil and simmer 5 minute.
Let cool.
Split wings and discard tips, pour cooled sauce over wings and refrigerate overnight.
Place oven racks in upper and lower thirds of oven.
Preheat to 375 degrees.
Oil 2 large shallow roasting pans.
Drain wings, and bake uncovered 1-1 1/2 hours, basting every 20 minutes.
with remaining sauce and turn to brown evenly.
Switch pans halfway through cooking.
Let wings cool and wrap and store for up to 3 days.
Serve at room temperature.
Favorite Basil-Tomato Soup
Category: soups-stews-and-chili
By JulieO

I love this tomato soup. Even my husband likes it, and he says he doesn't like tomatoes!

Ingredients:
2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18  fresh basil leaves, or more to taste, finely chopped
1 teaspoon white sugar
1 cup heavy whipping cream
½ cup butter

Directions:
Stir tomatoes and chicken brother together in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes. Stir basil and sugar into the tomato mixture; reduce heat to low and continue cooking until the basil is wilted, about 5 minutes. Stir cream into the tomato mixture; add butter and continue cooking, stirring occasionally, until the butter is completely melted, 5 to 7 minutes more.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 9 servings

Calories: 242.4
Fat: 20.6 g
Saturated fat: 12.6 g
Carbohydrates: 14.1 g
Sugars: 0.7 g
Dietary fiber: 3.3 g
Protein: 3.7 g
Cholesterol: 64.3 mg
Sodium: 506 mg
Cherry Yum Yum


Ingredients:
graham cracker crumbs, butter, sugar, cream cheese, sugar, vanilla, Cool Whip, cherry pie filling

Directions:
Combine crumbs and margarine in a 9x5 dish., Line bottom with half of crumb mixture., Blend cream cheese, sugar and vanilla together., Fold in whipped cream to above mixture., Spread 1/2 mixture on crumbs., Top with pie filling., Add remaining cream cheese mixture and top with other 1/2 of crumb mixture., Refrigerate overnight.
Lemon and Red Zinger Iced Tea


Ingredients:
"hot water"

Directions:
Steep the 4 tea bags of lemon zinger and red zinger together in 4 cups of hot water. Allow them to steep for awhile.
Remove tea bags and add 4 cups of apple juice to the tea.
Chill and serve with ice if desired. Garnish with lemon slices for an extra touch.
Seafood Pan Roast


Ingredients:
butter, white wine, paprika, celery seed, lemon juice, Worcestershire sauce, Tabasco sauce, heavy whipping cream, chives

Directions:
In a saute pan melt 4 oz. of the butter over medium heat.
Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
If using clams or mussels add them now and cook until they open.
Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
Add heavy whipping cream and boil for 1 minute.
Add last 4 oz. of butter.
Garnish with chives.
Fantastic Hoisin Salmon Marinade


Ingredients:
soy sauce, hoisin sauce, olive oil, fresh lemon juice, garlic, green onions, ginger powder, black pepper

Directions:
Whisk all ingredients in a shallow bowl.
Add in the salmon steaks (do not remove the skin!] turn to coat in the marinade.
Cover and refrigerate for about 35 minutes.
Discard the marinade.
*NOTE* to bake the salmon steaks; season the salmon with salt and pepper.
Place on a lightly greased baking sheet with skin side down.
Bake for about 20-22 minutes at 375 degrees.
Remove the skin before serving.
Delicious!
Moroccan Spice Rub (For Lamb & Other Meat)


Ingredients:
ground cumin, paprika, ground coriander, salt, fresh ground black pepper, cinnamon, allspice, clove, cayenne, fresh garlic

Directions:
"Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly.  Rub on the surface of the meat.  Rub the garlic over the spices and refrigerate overnight.  Without the garlic the spices will keep for months in a tightly covered, air-tight covered container."
Sparkling Grapefruit Pie
Category: desserts
By MARBALET

I use Indian River pink grapefruit. Serve with whipped cream.

Ingredients:
1 (9 inch) pie crust, baked
4  pink grapefruit
½ cup white sugar
1 tablespoon cornstarch
¾ cup grapefruit juice
1 (3 ounce) package strawberry flavored Jell-O®

Directions:
Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.) Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly. Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 day
Yields: 1 9-inch pie

Calories: 235
Fat: 5.4 g
Saturated fat: 1.7 g
Carbohydrates: 46.3 g
Sugars: 31.2 g
Dietary fiber: 2.3 g
Protein: 2.8 g
Sodium: 145.2 mg
Cold Tuna & Shells Salad


Ingredients:
tuna, sharp cheddar cheese, Miracle Whip, pasta noodles, paprika

Directions:
Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes].
Cut up the cheese into bite size pieces and set a side.
Drain the tuna and set aside.
In a large (about 4-qt] bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
After it's well mixed add the rest of the ingredients leaving out the paprika.
Once everything is mixed well add the paprika (it's just for color].
Depending on your taste you might want to add more mayo, paprika, or pickle relish.
I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.
The Strawberry Cream (A Dessert/Drink)


Ingredients:
fresh strawberries, Amarula cream liqueur

Directions:
Wash the berries but do not remove the green leaves.
Cut the top off the berries and a small slice off the bottom (just enough so the berry will stand].
Hollow out the strawberry, being sure not to make a hole in the bottom or sides.
Fill the strawberry with well chilled Amarula (or Godiva Chocolate, Irish Cream -- you get the idea].
Replace the berry top, repeat, repeat, repeat --
ADVANCE:.
A platter of strawberries can be made in advance and kept in the fridge (lightly covered with plastic wrap] until serving.