Please choose one of our recipes from the drop down list below to view the ingredients and instructions.

Baked Mostaccioli and Vegetables Prosciutto & Peas Cream Sauce Roasted Garlic Sauce Tomato & Basil Sauce Antipasto Di Turri Insalada Frutta Di Mare Tortellini with Olive Oil, Garlic and Red Pepper Linguini with Shrimp Penne with Tomato-Avocado Sauce Rotini with Asparagus Sauce Penne in Southwestern Sauce Cheese Ravioli with Creamy Green Tomato Sauce Cheese Manicotti with Black Bean-and-Garlic Sauce Pasta with Cilantro Cream Seafood Sauce Fettuccine in Lemon Cream Sauce Pan Fried Gnocchi with Salmon Penne with Beans and Greens Penne, Cheese and Tomatoes BBQ Pasta with Chicken Creamed Tortellini Side Dish Eggplant & Rotini Oriental Pasta Salad Tomato Basil Soup with Gnocchi and Sauteed Onions Broccoli Pasta Salad Creamy Tomato Pasta South of the Border Pasta Salad Pasta Salad with Chicken & Dill Seafood Pasta Salad

Ingredients:

1 lb. Turri's Precooked, Frozen Mostaccioli
2 medium-size green peppers
2 medium-size carrots
2 medium-size celery stalks
1 medium-size onion
1 tbsp. salad oil
1 28 oz. can crushed tomatoes
3 cups tomato juice
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. dried oregano leaves
8 oz. shredded mozzarella cheese
2 tbsp. grated parmesan cheese

Preparation:

Prepare pasta according to directions.

Cut green peppers, carrots, celery, and onion into 1/2-inch pieces.

In 12-inch skillet over medium-high heat, in hot salad oil, cook vegetables until lightly browned.

Stir in 1/4 cup water, continue cooking medium heat until vegetables are tender-crisp.

Preheat oven to 375 degrees F.

In sauce pot, add cooked vegetables; stir in crushed tomatoes, tomato juice, sugar, salt, and oregano; and over high heat, heat to boiling.

Remove sauce pot from heat; stir in mostaccoili.

Reserve 1 cup shredded mozzarella for topping. Into mostaccoili mixture in sauce pot, stir parmesan and remaining mozzarella cheese.

Spoon mixture into shallow 4-quart casserole; sprinkle with reserved mozzarella cheese.

Cover casserole and bake 30 minutes or until cheese melts and mixture is hot and bubbly.

Ingredients:

1 cup fresh or frozen peas
2 cups heavy cream
2 oz. prosciutto, minced
3 oz. grated asiago cheese
salt and freshly ground pepper

Preparation:

In a saucepan over medium heat, bring cream and prosciutto to a simmer.

Reduce heat to low and simmer for 10 minutes.

Add peas and cheese and stir until cheese melts.

Add salt and pepper to taste.

Serving Suggestions:

This delicious, easy-to-prepare sauce will compliment all Turri's products.Our personal favorite is:

Prosciutto & Peas Cream Sauce with:
Tri-color Cappelletti, Tri-color Tortellini or Cheese Ravioli

Ingredients:

2 cups heavy cream
3 fresh thyme sprigs
1 parsley sprig
3 Tbs. roasted garlic puree
I Tbs. parsley flakes
salt and freshly ground pepper

Preparation:

In medium saucepan combine cream, thyme sprigs, and bring to a boil.

Simmer until cream is reduced by 1/3, about 15 minutes.

Remove from heat. Remove and discard sprigs.

Stir in toasted garlic, minced parsley and salt and pepper.

Serving Suggestions:

This delicious, easy-to-prepare sauce will compliment all Turri's products.Our personal favorite is:

Roasted Garlic Sauce with:
Cheese Ravioli, Meat Ravioli, Cheese Stuffed Shells or Tri-color Cappelletti

Ingredients:

3/4 cup extra virgin olive oil
1 Tbs. minced garlic
1½ lb. cherry tomatoes, quartered
¼ cup fresh basil leaves cut into strips
fresh basil sprigs

Preparation:

Heat oil in frying pan over low heat. Add garlic and saute for 2 minutes

Add tomatoes and saute for 3 minutes.

Add basil and hold 1 minute.

Serving Suggestions:

This delicious, easy-to-prepare sauce will compliment all Turri's products.Our personal favorite is:

Tomato & Basil Sauce with:  Manicotti, Cheese Stuffed Shells, Meat Tortellini or Cheese Tortellini

Ingredients:

1# Tri-color Tortellini
1# Tri-color Cappelletti
4 oz. Broccoli Florets
4 oz. Sliced Black Olives
4 oz. Diced Red Peppers
4 oz. Diced Green Peppers
16 oz. Italian Dressing

Preparation:

Place desired amount of frozen pasta into a mixing bowl.

Cover pasta with warm tap water for two minutes.

Drain thoroughly.

Add vegetables and dressing.

Stir gently.

Menu Suggestions:

Ravioli Bolognese

Jumbo Round Beef Ravioli in a hearty meat sauce.

Jumbo Stuffed Shells Con Quattro Formaggio

Jumbo Shells stuffed with four cheeses, baked in a delicate tomato basil sauce. Served with a side order of sauteed green beans and mushrooms.

Ingredients:

1.5# Tri-color Tortellini
1.5# Tri-color Cappelletti
6 oz. Imitation Crab Meat
6 oz. Black Olives
3 oz. Spanish Olives
8 oz. Diced Celery
8 oz. Sliced Carrots
6 oz. Baby Salad Shrimp
16 oz. Honey Dijon Dressing

Preparation:

1. Place desired amount of frozen pasta into a mixing bowl.
2. Cover pasta with warm tap water for two minutes.
3. Drain thoroughly.
4. Add vegetables, crab meat and dressing.
5. Stir gently.

Ingredients:

1 lb. of Turri's Cheese Tortellini
6 garlic cloves peeled & minced
4 oz. of extra-virgin olive oil
4 quarts of water
1 tsp. of salt
1 tsp. of red pepper flakes
1/2 tsp. of oregano

Preparation:

1. Heat the olive oil over low heat in a small saucepan.
2. Add garlic and saute until tender.
3. Boil the water in a large pot.
4. Add the salt
   Drop frozen Tortellini into the pot and cook until al dente, about 3 minutes.
5. Drain the Tortellini.
6. In a large, warmed bowl combine the Tortellini, olive oil and garlic mixture, red pepper flakes and oregano.
7. Mix well and serve hot.
   

 

Ingredients:

3 tbs. extra virgin olive oil
1/2 tsp. crushed red pepper
2 cloves of fresh garlic, minced
1-28 ounce can of diced tomatoes
1 lb. of medium shrimp, peeled and de-veined
2 ounces of chopped parsley
salt and freshly ground pepper

Preparation:

1. Heat olive oil in a medium skillet, over low heat.
2. Add crushed red pepper and heat for 2 additional minutes.
3. Add garlic and cook until it is golden brown.
4. Add the shrimp and cook until they turn pink.
5. Add tomatoes and parsley. Salt and pepper to taste.
6. Cook for 45 minutes over low heat.
7. Add Turri's pre-cooked Linguini to the skillet and toss to coat with sauce.

Ingredients:

1 medium onion, finely chopped
2 garlic cloves, minced
1 fresh hot chile pepper, seeded and minced
4 medium tomatoes, cut into 1/2" cubes
3/4 tsp. fine sea salt
1/8 tsp. freshly ground black pepper
1/2 cup chopped fresh cilantro
12 ounces Turri's Frozen Penne
2 medium ripe avocados, cut into 3/4" cubes
4 T. extra virgin olive oil
2 T. lime juice

Preparation:

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes.
3. Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.
4. Remove from the heat, and stir in the cilantro. Keep warm.
5. Cook pasta, as directed.
6. Drain pasta and transfer to a warmed serving bowl.
7. Add tomato sauce, avocados, remaining olive oil, and lime juice.
8. Toss to mix well, and serve immediately.

Ingredients:

6 tb butter
2 cups asparagus tips and tender pieces (1"), steamed
2 tb flour
1 pint Half and Half or heavy cream
1/4 cup asiago cheese
12 oz. Turri's rotini, cooked as directed
salt and pepper to taste
grated parmesan for topping

Preparation:

1. Melt butter and lightly saute asparagus
2. Remove and set aside.
3. Add flour to the pan and mix well.
4. Slowly add the 1/2 and 1/2, mixing well to avoid lumps
5. Keep on low heat.
6. Add Asiago to mixture.
7. Mix well and salt and pepper to taste.
8. Add tips and serve over hot pasta.

Ingredients:

1# Tri-color Tortellini
1/4 cup Dry Sherry
1 tsp Olive Oil
1 tsp Minced Fresh Garlic
1/4 cup Minced Shallots
1/4 cup Chopped Sun-Dried Tomatoes
2 tbsp Finely Chopped Jalapeno Peppers
2 large Ripe Tomatoes, Seeded and Coarsely Chopped
2 tbsp Chopped Fresh Basil
2 tbsp Chopped Fresh Parsley

Preparation:

1. Heat sherry and oil to bubbling in a heavy skillet over medium heat.
2. Add garlic and shallots and saute for 3 minutes, stirring.
3. Add sun-dried tomatoes, jalapeno's and regular tomatoes.
4. Reduce heat to low. Cook, stirring occasionally, for 20 minutes.
5. Cook pasta as directed.
6. Add pasta to sauce in skillet, sprinkle with basil and parsley.
7. Toss well with sauce and serve immediately.

Ingredients:

1 LB Turri's Cheese Ravioli
2 TB Butter
1 large Sweet Onion, chopped
1 1/2 Cups Pureed Green Tomatoes
1 Cup Whipping Cream
Salt to taste
1 TB Black Pepper
6 TB Chopped Sun dried Tomatoes
4 TB Chopped Parsley

Preparation:

1. Melt butter in a heavy saucepan.
2. Add onion; saute until transparent.
3. Add green tomato puree and whipping cream.
4. Salt to taste.
5. Simmer until sauce is thickened.
6. Prepare ravioli as directed.
7. Toss ravioli with sauce.
8. Sprinkle each serving with pepper, sun dried tomatoes and parsley.

Ingredients:

12 Cloves of Garlic - Chopped
3 Tbsp. Chopped Onion
4 Tbsp. Chopped Carrot
1 1/2 tsp Olive Oil
3/4 Cup Tomato Juice
1 1/4 Cup Cooked Black Beans
2 Green Onions - Chopped
5 Turri's Cheese Manicotti
1 Tbsp. Minced Cilantro
1/4 Cup Diced Tomatoes

Preparation:

1. Saute garlic, onions, and carrots in oil in saucepan until soft.
2. Add 2 Tbsp. tomato juice.
3. In food processor or blender, puree garlic mixture with half of beans.
4. In bowl, combine remaining beans and bean puree.
5. Add remaining tomato juice and green onions.
6. Return to saucepan and cook, stirring, over medium-low heat until heated through,
   about 2 to 3 minutes.
7. Prepare pasta as directed.
8. Serve sauce over manicotti.
9. Garnish with cilantro and tomatoes.

Ingredients:

3 LB Medium Raw Shrimp
8 oz. Turri's Fettuccini
3 Tbsp. Extra Virgin Olive Oil
2 oz. Grated Parmesan Cheese
1 Small Bunch Cilantro, large stems removed (about 1 Cup)
1/2 C. Fresh Basil Leaves
2 Tbsp. Fresh Ginger - finely minced
2/3 C. Chicken Stock
1/4 C. Dry Sherry
1 Tbsp. Cornstarch
3/4 C. Water
1 Tsp. Asian Chile Sauce
1/2 Tsp. Salt
1/3 C. Whipping Cream

Preparation:

1. Shell, de vein, and split the shrimp nearly in half lengthwise.
2. To make the sauce, place all the sauce ingredients except the cream, shrimp and pasta in an electric blender and blend at the highest speed until completely liquefied.
3. Transfer to a container, stir in the cream, and refrigerate.
4. Prepare pasta as directed.
5. Place saute pan on high heat, add the olive oil.
6. When the oil becomes hot, add the shrimp; stir & toss until the shrimp turn white.
7. Add the cilantro sauce.
8. Let the cilantro sauce come to a boil and thicken slightly.
9. Place the pasta on a heated platter or 4 heated dinner plates.
10. Spoon the shrimp and sauce on top of the pasta. Sprinkle with cheese and serve at once.
    

Ingredients:

8 oz. Turri's Fettuccine
6 oz. Cooked Ham, in 2 x 1/2" strips
(1 1/2 cups ham)
2 Tbsp. Margarine
9 oz. Package Frozen Asparagus Cuts
3/4 Cup Whipping Cream, Half & Half, or Evaporate milk
1 Tbsp. Lemon Juice
1 Tsp. Grated Lemon Peel

Preparation:

1. Prepare pasta as directed. Drain and keep warm.
2. Meanwhile, melt margarine in large skillet over low heat.
3. Add ham and asparagus. Cook and stir for 3-4 minutes, or until well heated.
4. Stir in cream, lemon juice and lemon peel. Mixture may look curdled.
5. Cook over low heat for 3 minutes, or until it thickens slightly and is smooth, stirring frequently.
6. Immediately stir in cooked fettuccine.
7. Toss to coat with sauce.
8. Garnish with additional lemon peel.

Ingredients:

4 oz. Balsamic Vinegar
3 1/2 oz. Cooked Salmon, broken into small pieces
1/4 tsp Crushed Garlic
1/8 tsp Black Pepper
16 oz. Turri's Gnocchi
1/4 cup Olive Oil
1/4 cup Sour Cream
1 oz. Mushrooms
1/2 tbsp Parsley
1/4 cup Medium Red Onion, thinly sliced

Preparation:

1. Add 3 tbsp. of the oil to a large frying pan, heated to medium heat.
2. Pan fry the gnocchi in 2 batches over medium heat for 4-5 minutes, or until golden brown and tender.
3. Cover and keep warm.
4. Heat the remaining oil in a medium sauce pan.
5. Cook the garlic, onions and mushrooms for 5-6 minutes, or until cooked.
6. Add the salmon, balsamic vinegar and parsley.
7. Toss gently to combine and heat 1-2 minutes or until warmed through.
8. Plate the gnocchi and top with the salmon mixture.
9. Season with black pepper and garnish with extra parsley.
10. Serve immediately topped with sour cream.

Ingredients:

1 tbsp, Oil
4 cups chopped onion
1 cup portabella mushrooms
4 cloves of garlic, minced
1 tsp. dried rosemary
4 cups torn spinach leaves
1/2 cup chicken stock
15 oz. can Great Northern Beans, rinsed & drained
8 oz. Turri's Penne, cooked & warm
4 tbsp. slivered almonds
4 oz. parmesan cheese, coarsely shredded
1 tsp. salt
1/2 tsp. black pepper

Preparation:

1. Add oil to large skillet and bring to medium heat.
2. Saute onion, mushrooms, and garlic until tender (about 7 minutes).
3. Add spinach, rosemary and chicken stock to skillet; heat to boiling.
4. Reduce heat and simmer, covered, until spinach is wilted (5-8 minutes).
5. Add tomatoes and parsley. Salt and pepper to taste.
6. Stir in beans and cook until stock is reduced (about 4 minutes).
7. Stir bean mixture into pasta; sprinkle 2 oz. parmesan cheese and almonds and toss.
8. Add salt and pepper.
9. Sprinkle with remaining parmesan.

Ingredients:

8 oz. Turri's Penne Pasta, uncooked
2 ripe tomatoes, sliced
2 tbsp. butter
1/2 tsp. salt
2 cups milk
1 cup grated cheddar cheese
1 cup asiago cheese
1/2 cup bread crumbs

Preparation:

1. Prepare Turri's penne according to directions; drain.
2. Slice the tomatoes into 1/2 inch thick slices.
3. Melt the butter over medium heat in a saucepan.
4. Add the flour, dry mustard and salt, and then cook for 3 minutes.
5. Slowly add the milk and stir until mixture thickens.
6. Add cheese and stir until melted.
7. Place two slices of tomato in bottom of pan, then half the penne.
8. Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all.
9. Arrange three slices of tomato on top and sprinkle with bread crumbs.
10. Bake for 20 minutes in 375 F. oven.
11. Serve immediately.

Ingredients:

10 oz. Turri's Mostaccioli, uncooked
1 tbsp. vegetable oil
4 oz. of chicken tenders, cut into strips
1/4 cup green bell peppers, diced
1/4 cup red onion, julienne
1 tsp. chopped garlic
1/2 cup tomato sauce
1/4 cup bbq sauce
1/2 cup grated provolone cheese
1/4 cup grated asiago cheese
2 tbsp. diced green onions
2 tbsp. chopped cilantro

Preparation:

1. Prepare Turri's Mostaccioli according to directions.
2. Heat oil in a large skillet over medium heat, add chicken and saute until browned on all sides, about 3 minutes.
3. Add bell pepper, onion, and garlic and cook until onion is soft, about 1 minute.
4. Add tomato sauce and barbecue sauce and heat just to boiling.
5. Reduce heat to low.
6. Drain pasta and return to pot.
7. Add chicken mixture and cheese to the pot.
8. Stir over low heat until pasta is coated with sauce.
9. Transfer pasta to a serving bowl and top with green onions and cilantro.

 

Ingredients:

1 lb. Turri's Tortellini
1 1/2 cups heavy cream
1 bunch of parsley
4 oz. cooked bacon, diced
1 tsp. salt
1/2 tsp. pepper

Preparation:

1. Cook all but a few sprigs of parsley in boiling water for 8 minutes.
2. Chop parsley.
3. Bring the heavy cream to a simmer.
4. Mix the cooked, chopped parsley with the hot cream.
5. Cook the Turris Tortellini according to package directions, drain.
6. Mix the tortellini and creamed parsley.
7. Top with the bacon.
8. Decorate with the remaining parsley sprigs.

Ingredients:

2 Turri's Eggplant Cutlets, cut into 1/2 inch chunks
1 tbsp. oil
2 Turri's Eggplant Cutlets, cut into 1/2 inch chunks
1 tbsp. oil 1/2 cup kalamata olives, drain & pitted, rinsed
1/2 tsp red peppers flakes
1/3 cup fresh basil, chopped
1/3 cup fresh italian parsley, chopped
1 large onion, diced
6 stalks celery, diced
6 cloves garlic, minced
1 tsp. salt
2 tbsp. red wine vinegar
32 oz. tomatoes, chopped
1 pound Turri's Tri Color Rotini
1 cup feta cheese, crumbled

Preparation:

1. Add oil to large frying pan
2. Add celery and cook over medium heat 7 minutes.
3. Turn heat to low and add onion, garlic, and salt. Saute 5-7 minutes, until soft.
4. Add vinegar, and turn the heat to high; then stir in basil, parsley, olives, red pepper flakes, eggplant and tomatoes.
5. Stir, bring the sauce to a boil then reduce heat and simmer 15 minutes.
6. Cook Turri's Rotini according to preparation instructions and drain.
7. Toss pasta with complete sauce, add feta, toss again and serve.

Ingredients:

1 lb. Turri's Penne
2 - 6 oz. chicken breasts or tenders
1/2 cup vegetable oil
2 tb. white vinegar
1 tb. tomato paste
1 tb. soy sauce
1/2 tb. salt
1/2 tsp. ground ginger
1/2 cup sliced celery
1/4 cup coarsely chopped onion
1 small bunch green onions
4 oz. snow peas, cleaned
1/2 red onion, diced finely
1/2 bunch chopped cilantro
1/2 bunch broccoli, made into florets
sesame seeds
2 cloves garlic, minced
salt & pepper to taste

Preparation:

1. Combine oil, vinegar, tomato paste, soy sauce, salt, ginger, celery and onion in blender and blend briefly until celery is finely grated.
2. Marinate chicken breasts by coating with dressing from above and let sit in refrigerator for 2-24 hours.
3. Grill chicken until done then chill thoroughly and slice into thin strips.
4. Cook the Turri's Penne Pasta according to instructions, drain and rinse well with cold water.
5. Coat penne with a little olive oil, and set aside.
6. In a large bowl, combine chopped green onions, snow peas, broccoli, garlic, onion, cilantro and about 6 oz. of the dressing..
7. Add pasta, garnish with sesame seeds and cilantro, and serve.
   

Ingredients:

2 tbsp. olive oil
1 tbsp. unsalted butter
1/4 cup chopped garlic
1/4 cup thinly sliced onions
1 tbsp. black pepper
1 1/2 cup basil
3 cups prepared cream of tomato soup
1/2 cup chopped tomatoes
1 tbsp. chopped parsley
2 cups cooked, rinsed Turri's Gnocchi

Preparation:

1. Cook Turri's Gnocchi according to instructions and rinse well.
2. Put the oil into a pot and heat on medium high heat.
3. After the oil is heated, add butter, onions, black pepper, and 3/4 cup of basil.
4. After onions become lightly browned, add soup, chopped tomatoes, garlic, remaining basil, and cooked gnocchi.
5. Turn heat down and let simmer.
6. Garnish with parsley, and serve.

Ingredients:

2 cups Turri's precooked, frozen tricolor rotini
12 oz. broccoli florets
1 cup chopped ham
2/3 cup evaporated milk
1/4 cup butter
1 - 1 1/2 tbs. garlic salt
1/2 cup grated mozzarella cheese

Preparation:

1. Prepare pasta according to instructions.
2. Bring broccoli, ham, milk, butter, and garlic salt to a simmer.
3. Stir in cheese; cook over medium low heat, stirring constantly, for 3 minutes.
4. Fold in prepared pasta.
5. Turn heat down and let simmer.
6. Chill and serve or serve hot as a side dish.

Ingredients:

2 cups Turri's precooked, frozen rotini pasta
2 lbs roma tomatoes - peeled & chopped
1/4 cup Marsala wine
1 tsp. dried oregano
1/2 tsp. dried basil
salt & pepper, to taste
3 cloves garlic, crushed
2 tbs. olive oil
8 oz. sliced fresh mushrooms
1 small red onion, chopped
8 oz. cream cheese, softened
parmesan cheese, to taste

Preparation:

1. Prepare pasta according to instructions.
2. In a medium saucepan, combine tomatoes, marsala wine, oregano, basil, salt & pepper.
3. Simmer over low heat for 20 minutes.
4. In a separate skillet, saute garlic in oil for 2 minutes.
5. Add mushrooms and onions and cook until tender.
6. Stir cream cheese into tomato mixture until cheese is melted.
7. Serve sauce over hot cooked pasta and top with parmesan cheese.

Ingredients:

6 oz. Turri's precooked, frozen penne pasta
6 green onions, ends trimmed
3 roma tomatoes
2 fresh jalapeno chilies
1 medium bell pepper
1 cup minced fresh cilantro
1 can (8.5 oz.) kidney beans, rinsed and drained
1/4 cup red wine vinegar
1 tbsp. salad oil
2 tbsp. grated parmesan cheese
1/2 tsp. salt

Preparation:

1. Thaw pasta
2. Chop the green onions and roma tomatoes. Stem, seed, and mince jalapeno's.
3. Stem, seed, and cut the bell pepper into thin, short slivers.
4. In a large bowl, combine the pasta, onions, salt, tomatoes, jalapeno's, bell pepper, cilantro, and beans.
5. Add the vinegar oil, and cheese; mix well.
6. Transfer to a serving platter.
   

Ingredients:

8 oz. plain fat-free yogurt
1 tbsp. minced fresh or 1 tsp. dried dill
1 tbsp. minced fresh mint or
          1 tsp. dried mint flakes
1 tbsp. coarse-grained mustard
1 tbsp. worcestershire sauce
1/2 tsp. pepper
1/4 tsp. Salt
3 cups Turri's precooked, frozen linguini
8 oz. roasted chicken breasts strips
1 cup diced red bell peppers
1 cup diced tomato
1/2 cup thinly sliced red onions
1 can (14 oz.) quartered artichoke hearts, drained

Preparation:

1. Combine first 7 ingredients in a large bowl; stir well.
2. Add pasta and remaining ingredients, except chicken; toss gently to coat.
3. Plate salad and lay chicken strips on top.

Ingredients:

1 lb. Turri's Penne
2/3 cup real mayonnaise
1 tbsp. lemon juice
1/4 tbsp. salt
1 3/4 cups Turri's precooked, frozen Rotini
8 oz. precooked salad shrimp
1/2 cup thinly sliced celery
1 tbsp. chopped onion

Preparation:

1. In large bowl combine mayonnaise, lemon juice and salt.
2. Add thawed Rotini, shrimp, celery and onion; toss to coat.
3. Cover; chill to blend flavors.
4. Serve.