xiaoxl/recipe_data huggingface dataset:
Island Yum-Yum Chicken


Ingredients:
chicken pieces, vinegar, lemon juice, soy sauce, garlic powder, paprika, oregano, powdered clove, pepper, rosemary, eggs, paprika, salt, pepper, onion, green pepper, vinegar, sugar, water

Directions:
Prepare chicken, wash and rinse with lemon or vinegar.
Season with soy sauce and garlic, paprika, oregano, celery salt, cloves, pepper, and rosemary.
Marinade for 2 to 6 hours.
Coat chicken in beaten egg and dredge in breadcrumbs.
Place chicken on greased baking sheet.
Put a speck of butter or margarine on each piece of chicken.
Bake at 350°F for an hour or until juices run clear.
When chicken is done, prepare the gravy.
Heat 1 tbsp of cooking oil.
Sauté onion and peppers.
Add drippings from chicken.
Stir in 2 tbsp of breadcrumbs, vinegar, sugar, salt, pepper and stock or water.
Serve baked chicken with gravy on top.
This is a great meal with some roasted potatoes and a fresh green salad.
Baked Ham With Honey Walnut Glaze


Ingredients:
whole cloves, red onions, garlic cloves, carrots, canola oil, kosher salt, dry white wine, honey, red wine vinegar

Directions:
Preheat the oven to 350°F.
Prepare the ham: Place the ham on a flat surface, fat side up. “Stud” the surface with the cloves, leaving space between each. Pour 1/4 cup of the honey over the exterior.
Cook the ham:  Place the ham in a roasting pan fitted with a rack. Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables. Place the pan in the center of the oven and cook for 1 hour 45 minutes to 2 hours or until a thermometer inserted into the thickest part of the ham registers 155°F.
Cook the bacon and honey: Put the bacon in a medium skillet with 1/4 cup water and cook until the water evaporates, 5-8 minutes. Pour off all but 1 tablespoon of the rendered fat and add the remaining 1/2 cup honey and 2 tablespoons of the red wine vinegar.  Simmer over medium heat until the honey thickens, 5-8 minutes. The honey will be very hot. Cool. Finely chop 3/4 cup of the walnuts. Stir the walnuts and mustard into the glaze to thicken the texture. Taste for seasoning.
Finish the dish:  Pour the glaze on the exterior of the ham spreading to cover the surface of the ham. The glaze should help the nuts adhere to the ham. Transfer the ham and the cooked vegetables to a large serving platter.
Is a bone-in ham better? I like cooking meat on the bone more for better flavor and even cooking but the most important tip of all: buy what you like and make it how you like it!
Spanish Tortilla (Lighter Version)


Ingredients:
olive oil, garlic cloves, yellow onion, russet potatoes, eggs, black pepper, kosher salt

Directions:
Heat the olive oil in a large skillet over medium heat.
Fry the two cloves of garlic in oil until the oil is nice and fragrant (about 3 minutes].  Remove garlic from oil and discard the garlic.
Add onion to the skillet.  Season with a little salt and pepper.  Cook onion about 5 minutes, or until translucent and soft, stirring occasionally.
Add diced, cooked potatoes to skillet.  (This is an ideal use for leftover potatoes, if you have them, or you can boil some taters up just for this occasion.]
Stir to combine potatoes and onion, and then let cook 5 to 10 minutes.  Stir occasionally to prevent browning.  At some point in the cooking process, you will want to help yourself to little potato to test your seasonings, and then add more salt and pepper to taste.
Pour beaten eggs over potato mixture.  Shake the pan to distribute the eggs nice and evenly.  Reduce heat to medium-low and cook for about 6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown.  NOTE: if you like yours really brown and slightly more authentic, cook it on medium.
And now, the flip!  Invert a plate on top of the skillet and carefully turn your tortilla out.  Then VERY CAREFULLY slide the tortilla back into the pan uncooked side down and cook for another 6 minutes.
Turn out tortilla onto another plate and cut into wedges.  It can be served hot or cold, and makes great leftovers.
African Peanut Soup


Ingredients:
fresh ginger, garlic cloves, tomatoes, unsalted dry roasted peanuts, onion, water, chicken breast, butter, flour, lemon wedges

Directions:
In food processor, blend ginger, garlic, and chili peppers until finely chopped.   Add to processor 2 cans tomatoes, peanuts, and onion; leave chunky (you may need to do this in batches.]  Place mixture in soup pot and add 1 can tomatoes, chicken stock, water, and chicken.  Make a paste of butter and flour and add to pot.   Bring to a boil.
Let cool to 145º (comfortable eating temp.] and serve each bowl topped with a few peanuts and juice from one lemon wedge.  Serve with extra crushed chili peppers, and a loaf of French bread with butter.
ChuckwagonCookie's Easy Beef Brisket


Ingredients:
light brown sugar, kosher salt, chili powder, ground black pepper, cayenne pepper, ground cumin, thyme, onion powder, dark beer, ale, cider vinegar, Worcestershire sauce, honey, liquid smoke, garlic cloves

Directions:
The day before cooking, cover the meat with the dry rub, massaging it into the brisket. Wrap in plastic wrap, put in a plastic bag and refrigerate overnight.
The next morning, take brisket out, preheat oven to 275 degrees.
Prepare your grill for indirect heat cooking.
Place brisket fat side up on the unheated side of your grill. You should have a temperature around 250 degrees. If you have a smoker box, use it with hickory chips for three cycles of smoke. If you don't, don't worry about it.
Let the brisket cook on indirect heat for three hours.
Make a foil packet big enough for the brisket. After three hours, place brisket in the packet and pour in the braising liquid. Seal the foil packet and put brisket on a baking dish or pan.
Place in oven, and forget about it for 5 hours.
Check internal temperature every half hour after 5 hours. You want the center of the brisket to be around 190 degrees.
Remove from oven, carefully pour braising liquid into a pan, and bring to a boil. Meanwhile, cover the brisket and let sit. You can turn off the oven and put the brisket back in after 15 minutes.
Let the liquid boil down to a thick consistency. less than half of the original amount should remain.
Slice brisket against the grain and drizzle sauce on top.
Goes great with cole slaw!
Easy German Bierocks (Runza)
Category: appetizers-and-snacks
By HEATHER C

This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better.

Ingredients:
1 tablespoon vegetable oil
2 pounds ground beef
1 small onion, chopped
1 head cabbage, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
36  frozen dinner rolls, thawed
2 quarts vegetable oil for deep frying

Directions:
Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle. Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C). Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 35 mins
Yields: 36 bierocks

Calories: 224.3
Fat: 10.8 g
Saturated fat: 2.4 g
Carbohydrates: 22.9 g
Sugars: 3.4 g
Dietary fiber: 1.7 g
Protein: 9 g
Cholesterol: 16.9 mg
Sodium: 267.2 mg
Ice Cream Base
Category: desserts
By Autumn Pumpkin

A custard-style ice cream base -- from my favorite chef -- that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful!

Ingredients:
1 cup heavy cream
3 cups half-and-half cream
8  egg yolks
1 cup white sugar
⅛ teaspoon salt

Directions:
Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined. Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil. Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 10 hrs 45 mins
Yields: 8 servings

Calories: 370
Fat: 25.8 g
Saturated fat: 14.9 g
Carbohydrates: 30.3 g
Sugars: 25.2 g
Protein: 5.9 g
Cholesterol: 279.2 mg
Sodium: 92.8 mg
Susan's Peanut Butter Quickies


Ingredients:
peanut butter, sugar, egg

Directions:
Mix all ingredients and drop by spoonful onto cookie sheet.
Bake 375 for 10 minutes.  Do not overcook.  Cookies will become crisp as they cool.
Premier White Lemon Cookies


Ingredients:
all-purpose flour, salt, butter, granulated sugar, lemon peel, vanilla extract, vegetable shortening

Directions:
COMBINE flour and salt in small bowl.  Beat butter, sugar, lemon peel and vanilla extract in large mixer bowl until fluffy.  Gradually beat in flour mixture. Stir in 1 cup morsels.
DIVIDE dough into 4 even pieces. Gently shape each piece into an 8 x 1-inch diameter log.  Wrap logs tightly in wax paper.  Refrigerate for at least 1 hour or until firm.
PREHEAT oven to 350°F.
UNWRAP logs; cut each log with serrated knife into 16 slices, about 1/2-inch thick.  If necessary, reshape edges of cookies.  Place 2 inches apart onto ungreased baking sheets.
BAKE for 13 to 14 minutes or until edges are set.  Cool for 2 minutes; remove to wire racks to cool completely.
LINE baking sheet with wax paper.
MICROWAVE remaining 1 cup morsels and vegetable shortening in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%] power for 1 minute;  STIR.  Morsels may retain some of their original shape.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
DIP top half of cookies into melted morsels.  Scrape off excess against side of bowl.  Place on baking sheets. Refrigerate for 20 minutes or until set.
NOTES:
•	For chocolate chip orange cookies, substitute 2 to 3 tablespoons of orange zest for the lemon zest and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels for the Premier White Morsels.
•	Dough logs may be frozen up to 1 month in advance.  Place wrapped logs in plastic freezer storage bags.
Easy Creamy Chicken Casserole
Category: meat-and-poultry
By Kristen

This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal.  If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.

Ingredients:
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, melted
4 cups water
1 (32 fluid ounce) container chicken stock
salt and ground black pepper to taste
3  skinless, boneless chicken breast halves, cubed
1 (24 ounce) container sour cream, or to taste
1 (26 ounce) can condensed cream of chicken soup

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside. Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top. Bake in the preheated oven until bubbly, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 549.9
Fat: 41.5 g
Saturated fat: 20.7 g
Carbohydrates: 25.3 g
Sugars: 2.3 g
Dietary fiber: 0.4 g
Protein: 19.5 g
Cholesterol: 100.8 mg
Sodium: 1544.6 mg
Fire Roasted Tomato Salsa


Ingredients:
plum tomatoes, olive oil, salt, ground black pepper, green chili pepper, red onion, fresh cilantro, fresh lime juice, salt, garlic

Directions:
In a large bowl, toss tomatoes with oil, salt and pepper.
Cut the top off the garlic head and brush with olive oil; wrap in foil.
Lightly oil grill rack.
Place garlic, onion slices (brushed with olive oil] tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally.
Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
Remove skin, stems, and seeds from the peppers; discard.
Finely chop the peppers.
Chop the tomatoes, onion and garlic.
Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
If not serving right away, cover and refrigerate up to 3 hours.
Fast Microwave Fantasy Fudge


Ingredients:
margarine, sugar, evaporated milk, marshmallow creme, pecans, vanilla

Directions:
Lightly grease a 13x9 inch pan.
Microwave margarine in 4 quart bowl on HIGH for 1 minute or until melted.
Add sugar and milk; mix well.  Microwave on HIGH 5 minutes or until mixture begins to boil; stirring after 3 minutes.
Mix well; scrape bowl.
Microwave on HIGH 5 1/2 minutes; stirring after 3 minutes.
Gradually stir in chips until melted.
Add remaining ingredients; mix well.
Pour into pan.  Cool at room temperature.  Cut into small pieces.
Swiss Chard With Raisins and Pine Nuts


Ingredients:
swiss chard, pine nuts, olive oil, onion, golden raisin, water

Directions:
Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.
Rhubarb Streusel Bars With Ginger Icing


Ingredients:
quick-cooking oats, all-purpose flour, brown sugar, butter, granulated sugar, all-purpose flour, ground ginger, rhubarb, powdered sugar, ground ginger, milk

Directions:
Preheat oven to 350°F.
Line 8x8-inch baking pan with heavy foil extending beyond pan's edges.
In a large bowl stir together oats, 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs.
Set aside 1 cup oat mixture. Press remaining mix on bottom of prepared pan.
Bake bottom crust for 25 minutes.
Meanwhile, in a medium bowl stir together granulated sugar, 2 Tbsp flour, and ground ginger.
Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved 1 cup oat mixture on top and press lightly.
Bake bars for 30-35 minutes, or until top is golden and filling is bubbly.
Cool on a wire rack.
When bars are cool, make the icing: In a small bowl stir together powdered sugar, ground ginger, and orange juice or milk.
Drizzle icing over bars.
Lift bars from pan, using foil as a sling. Cut into squares.
Store, covered, in refrigerator.
Five-Minute Bread Pudding


Ingredients:
egg, sugar, milk, yogurt, butter, margarine, vanilla, cinnamon

Directions:
Tear the slices of bread and put them in your microwavable mug., Mix all other ingredients in your mug., Microwave for 2 minutes on high., Let it cool for a minute.
Rushin' Russian Red Beans


Ingredients:
red kidney beans, red wine vinegar, garlic cloves, dried basil, dried coriander

Directions:
Put the jam, vinegar, garlic, basil and coriander in a saucepan; cook gently over a low heat until the jam has melted.
Empty the contents of the can (including the water] into the damson sauce mixture and bring to the boil.
Cook on a low to medium heat for about 5-8 minutes until the liquid has reduced to a good saucey consistency (not too runny, not too thick!]:  season with a pinch of salt and good grind of black pepper.
Serve hot or cold: your choice.
Asian-Inspired Carrot Hummus
Category: appetizers-and-snacks
By lutzflcat

The roasted carrots bring sweetness and the ginger adds a little zing. This hummus has layers of warm, spicy flavors, it's economical, easy to make, and best of all, you know everything that's going into it. Serve with freshly cut veggies, pita chips, naan bread, tortilla chips, crackers, or crostini.

Ingredients:
2 large carrots, peeled and cut into 1 1/2-inch pieces
3 cloves garlic, peeled
2 teaspoons sesame oil
kosher salt to taste
1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
¼ cup finely chopped roasted cashews
¼ cup seasoned rice vinegar (such as Nakano®)
3 tablespoons lime juice
2 tablespoons tahini
2 teaspoons freshly grated ginger
1 teaspoon Sriracha sauce, or to taste
½ teaspoon ground paprika
¼ teaspoon salt
1 drizzle sesame oil (optional)
1 tablespoon chopped cilantro

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil. Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat. Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes.. Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency. Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 147.8
Fat: 7.6 g
Saturated fat: 1.2 g
Carbohydrates: 17.2 g
Sugars: 1.6 g
Dietary fiber: 3.6 g
Protein: 4.4 g
Sodium: 333.8 mg
Cheesy Mashed Potato Bake


Ingredients:
russet potatoes, sour cream, butter, cream cheese, salt, black pepper, parmesan cheese

Directions:
Cook the potatoes in boiling salted water until tender (about 20 minutes] drain and transfer to a large bowl.
Add in sour cream, butter, softened cream cheese and cream; beat until smooth.
Add in shredded cheddar; mix to combine then season with salt and black pepper to taste.
Transfer to a 2 or 3-quart casserole dish; sprinkle with grated parmesan cheese.
At this point you can cover and refrigerate or bake for about 20-22 minutes.
Pastel de Elote (Mexican Corn Cake)
Category: world-cuisine
By Elva_Adriana

A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.

Ingredients:
8 ears sweet white corn, husked
1 ¾ cups softened butter, plus more for baking dish
5  eggs
1 (14 ounce) can sweetened condensed milk
½ cup milk
2 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer. Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy. Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well. Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine. Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 16 servings

Calories: 379.2
Fat: 24.7 g
Saturated fat: 14.8 g
Carbohydrates: 34.7 g
Sugars: 15.3 g
Dietary fiber: 1.7 g
Protein: 7.4 g
Cholesterol: 120.4 mg
Sodium: 334 mg
Shrimps Fried With Garlic


Ingredients:
shrimp, garlic cloves, olive oil, salt

Directions:
Heat the olive oil in a frying pan.
Next, add the garlic and the chillies.
When the garlic starts turning a golden colour, add the shrimp and season with salt.
Serve the shrimps in small dishes and pour in some of the oil and garlic.
Zucchini Bread Made With Brown Sugar and Molasses


Ingredients:
eggs, brown sugar, zucchini, vanilla, molasses, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, salt, walnuts, raisins

Directions:
Prepare bread pans,. I just use Pam cooking spray.
In large mixing bowl: Beat eggs until frothy, add sugar, oil, molasses, vanilla, and zucchini, mix well.
Combine flour slowly, add soda,baking powder, cinnamon, nutmeg, and salt.  Also add nuts if desired.
Pour into bread pans, bake at 325°F for 40 to 45 minutes or until you can stick a toothpick in and it comes out clean.
This recipe makes 3 large or 6 small bread pans.  This may vary.
Antarctica Salad


Ingredients:
cream cheese, peanuts, celery, onion, salt, fresh ground black pepper, lettuce, tomatoes, Tabasco sauce

Directions:
Blend cream cheese, peanuts, celery, onion, salt, pepper and Tabasco sauce., Scoop out centers of tomatoes and fill with the cheese mixture., Chill until cold., Serve on lettuce leaves.
Chicken With Dates and Moroccan Spices


Ingredients:
chicken breast halves, all-purpose flour, olive oil, shallots, cinnamon sticks, ground ginger, ground cumin, turmeric, cayenne pepper, low sodium chicken broth, fresh lemon juice, dates, fresh cilantro

Directions:
Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat.
Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken.
Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; saute until golden, about 6 minutes.
Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute.
Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes.
Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice.
Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, serve.