Type what you have

Ingredients

• ✓ fusilli pasta
• tomato
• onion
• green bell pepper
• mushroom
• fat free dressing

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook fusilli pasta in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse pasta under cold water.
2. 2 Combine fusilli pasta, tomatoes, onion, bell pepper, and mushrooms in a large bowl. Add enough dressing to coat; toss and refrigerate until chilled.

By Rhonda

Ingredients

• ✓ fusilli pasta
• butter
• shallot
• heavy cream
• spinach
• gorgonzola cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.
2. 2 In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
3. 3 Drain fusilli and toss with sauce. Serve immediately.

By Allrecipes Member

Ingredients

• ✓ fusilli pasta
• cherry tomato
• provolone cheese
• salami
• pepperoni
• green bell pepper
• black olive
• pimento
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
4. 4 Enjoy!

By Irlandes

Ingredients

• ✓ fusilli pasta
• mayonnaise
• sour cream
• milk
• salad dressing mix
• pea
• genoa salami
• green onion
• celery
• black olive
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. 2 Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.
3. 3 Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.
4. 4 Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

By Carol Emory

Ingredients

• ✓ fusilli pasta
• extra-virgin olive oil
• kalamata olive
• parsley
• caper
• red pepper flake
• garlic
• red wine vinegar
• eggplant
• zucchini
• red bell pepper
• onion
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
2. 2 Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
3. 3 Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
4. 4 Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
5. 5 Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

By Buckwheat Queen

Ingredients

• ✓ fusilli pasta
• broccoli rabe
• olive oil
• garlic
• salt
• black pepper
• rosemary
• herb mix
• red pepper flakes
• white wine
• tomato
• green onion
• garlic
• parmesan cheese

Instructions

1. 1 Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
2. 2 Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well.
3. 3 While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
4. 4 Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

By sophie

Ingredients

• ✓ fusilli pasta
• anchovy
• garlic
• red wine vinegar
• mayonnaise
• mustard
• oregano
• thyme
• salt
• black pepper
• olive oil
• artichoke heart
• red pepper
• black olive
• green olive
• red onion
• jalapeno pepper
• pepperoncini pepper
• salami
• pepperoni
• provolone cheese
• ham
• cherry tomato
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Cool in the colander for 5 to 10 minutes.
2. 2 Meanwhile, mash anchovy fillet and garlic into a paste in a large bowl with a whisk or fork. Whisk in vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper to combine. Slowly drizzle in olive oil, whisking constantly, until smooth, thick, and vinaigrette coats the back of a spoon.
3. 3 Toss pasta into bowl with vinaigrette until well coated.
4. 4 Toss in artichoke hearts, red peppers, black olives, green olives, red onion, jalapeño, and pepperoncini. Stir in salami, pepperoni, provolone cheese, and ham; mix thoroughly to combine. Cover bowl with plastic wrap; refrigerate until well chilled, 3 to 12 hours.
5. 5 Stir in tomatoes and parsley; mix thoroughly. Taste; adjust seasoning if needed.

By John Mitzewich

Ingredients

• ✓ fusilli pasta
• chicken
• onion
• cranberry
• celery
• almond
• poppy seed salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, rinse in cold water, and drain again.
2. 2 Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl. Drizzle with poppy seed dressing and stir to coat.

By lee jean

Ingredients

• ✓ fusilli pasta
• ground beef
• green bell pepper
• onion
• tomato sauce
• pepperoni sausage
• cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a skillet over medium heat, brown the ground beef until no pink shows; drain.
4. 4 Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese.
5. 5 Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.

By Macy

Ingredients

• ✓ fusilli pasta
• smoked sausage
• blackened seasoning
• alfredo sauce
• parsley
• hot sauce

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat.
3. 3 Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Stir in Alfredo sauce, parsley, and hot sauce to taste; heat through.
4. 4 Pour sauce over pasta and toss until well coated. Serve immediately.

By Hillshire FarmR Brand

Ingredients

• ✓ fusilli pasta
• olive oil
• shallot
• oil-cured black olive
• sun dried tomato
• oil
• caper
• tuna
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
3. 3 Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.

By Buckwheat Queen

Ingredients

• ✓ fusilli pasta
• olive oil
• red wine vinegar
• dill
• garlic
• salt
• black pepper
• mushroom
• arugula
• gruyere cheese
• red onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
2. 2 Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
3. 3 Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

By jkoltov

Ingredients

• ✓ fusilli pasta
• beef stew meat
• mushroom
• cream of mushroom soup
• milk
• onion
• worcestershire sauce
• cream cheese
• sour cream

Instructions

1. 1 Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
2. 2 Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
3. 3 During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
4. 4 Serve stroganoff over fusilli and garnish with sour cream.

By heidigrl43434

Ingredients

• ✓ fusilli pasta
• olive oil
• salt
• butter
• all-purpose flour
• milk
• parmesan cheese
• salt
• garlic salt
• nutmeg
• thyme
• cheddar cheese
• broccoli
• swiss cheese

Instructions

1. 1 In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
2. 2 Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
3. 3 Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
4. 4 Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

By Donna

Ingredients

• ✓ fusilli pasta
• swiss chard
• olive oil
• sun-dried tomato
• oil
• kalamata olive
• green olive
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
2. 2 Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
3. 3 Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

By Lia Soscia

Ingredients

• ✓ fusilli pasta
• chicken leg quarter
• salt
• vegetable oil
• red bell pepper
• onion
• garlic
• oregano
• thyme
• tomato puree
• water
• cannellini bean
• red wine vinegar
• penne pasta

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
3. 3 Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
4. 4 Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
5. 5 Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
6. 6 Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.

By ChefBillT

Ingredients

• ✓ fusilli pasta
• mixed vegetable
• salad dressing
• dill pickle
• celery
• radish
• cheddar cheese
• thousand island salad dressing
• sweet pickle relish
• dijon mustard
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, about 6 minutes; add frozen mixed vegetables. Continue cooking until fusilli and vegetables are tender yet firm to the bite, about 6 minutes more. Drain.
2. 2 Rinse fusilli-vegetable mixture under cold running water until cool. Drain and set aside.
3. 3 Combine creamy salad dressing, pickles, celery, radishes, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard in a large bowl; stir in fusilli and vegetables. Cover the bowl with plastic wrap; and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

By ROB23

Ingredients

• ✓ fusilli pasta
• butter
• all-purpose flour
• milk
• fontina cheese
• garlic salt
• black pepper
• coho salmon
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
3. 3 Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
4. 4 Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
5. 5 Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.

By thedailygourmet

Ingredients

• ✓ fusilli pasta
• grape tomato
• garlic
• hot sausage
• olive oil
• chicken broth
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Remove grape tomatoes from pouch and cut in half; set aside.
2. 2 Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
3. 3 Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.

By Dole

Ingredients

• ✓ fusilli pasta
• margarine
• onion
• all-purpose flour
• milk
• processed cheese
• blue cheese
• cheddar cheese
• salt
• black pepper
• mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil over high heat. Stir in fusilli and return to a boil. Cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
3. 3 Melt margarine in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Whisk in flour and cook for 1 minute. Slowly whisk in milk until entirely incorporated.
4. 4 Add cheese food, blue cheese, Cheddar, salt, pepper, and mustard; cook and stir continually until cheeses have melted and mixture is thick. Fold in pasta until coated, then pour mixture into the prepared casserole dish.
5. 5 Bake in the preheated oven until the top begins to brown, about 20 minutes.

By tigershoes

Ingredients

• ✓ fusilli pasta
• butter
• all-purpose flour
• milk
• cheddar cheese
• lemon juice
• mustard powder
• salt
• black pepper
• tuna
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
4. 4 Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is melted and golden, about 30 minutes.

By emmie88

Ingredients

• ✓ fusilli pasta
• tomato
• onion
• olive oil
• basil
• garlic
• feta cheese
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together tomatoes, onion, olive oil, basil, and garlic in a medium bowl until combined; set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
4. 4 Toss warm pasta with feta and Parmesan cheese in a large serving bowl.
5. 5 Stir in tomato mixture until well combined; season with salt and pepper.

By ANGELA DAWN

Ingredients

• ✓ fusilli pasta
• olive oil
• green onion
• garlic
• kale
• cherry tomato
• zucchini
• salt
• black pepper
• rosemary
• mascarpone cheese
• almond
• parmesan cheese

Instructions

1. 1 Cook pasta in salted water according to the package instructions.
2. 2 While pasta is cooking, heat olive oil in a 12-14 inch skillet or saute pan. Add onions and saute until soft and glassy, but not brown. Add garlic and cook for a minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat.
3. 3 Drain pasta into a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.

By BelGioioso Cheese

Ingredients

• ✓ fusilli pasta
• olive oil
• salt
• ground beef
• taco seasoning mix
• mild salsa
• red bell pepper
• ranch dressing
• green onion
• jalapeno pepper
• black olive
• cheddar cheese

Instructions

1. 1 Fill a large pot with water; add oil and salt. Bring to a boil over high heat. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain; set aside.
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until crumbly and browned. Drain excess grease. Stir in taco seasoning mix, remove from heat, and cool completely.
3. 3 Combine salsa, bell peppers, ranch dressing, green onions, jalapeños, and black olives in a large bowl; stir in fusilli, beef mixture, and Cheddar cheese to combine. Cover the bowl with plastic wrap; refrigerate before serving, at least 1 hour.

By Jennifer Snchez

Ingredients

• ✓ fusilli pasta
• broccoli floret
• cauliflower
• red onion
• carrot
• red bell pepper
• green bell pepper
• mushroom
• celery
• mayonnaise
• white vinegar
• white sugar
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Rinse pasta under cold water; drain.
2. 2 Combine cooked pasta, broccoli, cauliflower, onion, carrots, bell peppers, mushrooms, and celery in a large bowl; toss.
3. 3 Whisk mayonnaise, vinegar, and sugar together in a medium bowl until smooth; pour over pasta-vegetable mixture and mix well. Season with salt and black pepper.

By SKEHLER

Ingredients

• ✓ fusilli pasta
• olive oil
• chicken tenderloin
• onion
• basil
• parsley
• garlic powder
• salt
• pepper
• cream of chicken soup
• cream of mushroom soup
• mixed vegetable
• bread crumb
• parmesan cheese
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.
3. 3 Heat oil in a skillet over medium heat. Add chicken; season with minced onion, basil, parsley, garlic powder, salt, and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. Stir in fusilli pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
4. 4 Mix bread crumbs, Parmesan cheese, and butter together in a small bowl; sprinkle evenly over the casserole.
5. 5 Bake in the preheated oven until bubbly and lightly browned, 30 minutes.

By JENTOP

Ingredients

• ✓ fusilli pasta
• grapeseed oil
• potato
• celery
• carrot
• onion
• shiitake mushroom
• swiss chard
• garlic
• salt
• black pepper
• water
• bay leaf
• extra-firm tofu
• tamari
• vegetable bouillon

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

By Chelsea