HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine yeast and warm water; let stand 5 minutes or until bubbly. Add buttermilk and set aside. Combine dry ingredients. Cut in shortening. Add buttermilk and yeast mixture gradually, gently combining with a fork. Turn dough out onto a floured surface and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness. Cut and place on greased baking sheet. Cover and let rise for 1 hour. Bake at 450° for 10 to 12 minutes or until lightly browned.
Preheat oven to 350°. In large casserole dish, make alternating layers of onions, potatoes and chicken. Mix together soup and oleo and spread over evenly. Bake 1 hour.
Mix sugar and pudding mix; add milk (both kinds) and then vanilla. Freeze in hand or electric freezer. Fresh fruits may be used by leaving out part of the milk and adding that amount of fruit. Makes 1 gallon.
Add pudding to cake mix. Mix and put in 2 (9-inch) round cake pans. Bake as directed on the box. When cake is cold, cut both layers in half so that you end up with 4 layers.
Combine all dry ingredients separate. Beat butter until fluffy. Add egg, peanut butter, milk and vanilla. Beat until smooth. Add dry ingredients. Beat until smooth. Grease 13 x 9 x 2-inch pan. Bake at 350° for 18 to 20 minutes.
Cut biscuits into quarters and roll in 1/2 cup of the sugar and 1/2 teaspoon of cinnamon. Put in greased and floured Bundt pan. Melt butter and add remaining sugar and cinnamon. Heat until sugar melts and pour over biscuits. Bake at 300° for 30 to 35 minutes. Let stand for 10 minutes, then remove to cake plate.
Cook chicken breasts until tender. Mix soups, water and broth. Heat. Layer: bread crumbs, chicken in small pieces, then soup. Keep layering and make bread crumbs last layer. Bake 15 minutes at 450° then 30 minutes on 350°
Cover potatoes in their skin with water in a large pot. Cook on medium heat until tender. Drain water and let potatoes cool. Peel potatoes and chop into bite-size pieces. In large mixing bowl, combine potatoes, onion, sweet pickles, pickle juice, mustard and mayonnaise. Sprinkle salt onto mixture and stir. Spoon into serving dish and dust lightly with paprika.
Mix pineapple juice with pudding mix in medium saucepan. Cook until starts to boil, then remove from heat. Allow to cool until clear. Place apples, pineapple and grapes in large bowl. Add pudding mixture and stir gently. Add bananas shortly before serving; stir gently. Decorate top with cherries.
In small bowl, combine all dry ingredients, except nuts. In large bowl, cream shortening and sugar. Add egg and applesauce; mix well. Stir in flour mixture until smooth. Add nuts. Drop by tablespoonfuls onto lightly greased cookie sheets. Bake at 370° for 10 minutes.
Preheat oven to 350°. Mix butter, 2 cups flour, powdered sugar and pecans, as pie dough. Pat in bottom of a 13 x 9 x 2-inch pan. Bake 20 minutes until golden brown.
Combine oil and eggs and blend. Add grated raw apples and sugar. Sift dry ingredients and add to apple mixture. Mix well. Add nuts, raisins, dates and coconut. Bake in a tube cake pan in slow oven for 1 1/2 hours or until done.
Wash sauerkraut. Slice sausage and chop the onion. Layer sausage, then onions, sauerkraut and brown sugar. Repeat until all is used.
Put the first 3 ingredients in skillet and saute. Add the peas. Cook for 5 minutes in 1 cup of boiling water and drain. Add pimento, soup, water chestnuts and 1/4 cup liquid from chestnuts. Mix up. Put in covered dish. Bake at 350° for 25 to 30 minutes.
Wash potatoes; place in a pot of cold water. Cover and boil for approximately 20 minutes, or until soft. (Or, the potatoes can be microwaved in 1/4-inch water for 10 minutes until soft.) Halfway through the cooking, add the carrot.
In a large mixing bowl combine eggs, sugar, shortening and applesauce; stir well. Sift dry ingredients; add a little at a time to the mixture. Stir until smooth. Bake at 350° until light brown.
Mix sugar, cornstarch, water, beaten egg yolks, lemon juice and margarine together. Cook in a double boiler until thick (about 25 minutes). Remove from heat. Add lemon extract and vinegar. Stir thoroughly and then cool. Pour into crust. Cover with meringue and brown. Serves 6.
Mix all together in bowl. Place in 9 x 13-inch pan and bake in oven at 350° for 15 to 20 minutes. Can also be microwaved or put in crock-pot. Serve with tortilla chips or Fritos.
Preheat oven to 350°. Cover apricots with boiling water and soak about 1/2 hour. Squeeze juice from orange and add enough boiling water to make 1 cup. Set aside. Save orange peel.
Stir sugar, cocoa and milk together. Boil 10 to 15 minutes. Take off stove. Add vanilla and peanut butter. Stir about 10 to 15 minutes. Pour on buttered plate.
Combine all ingredients (be sure to drain fruit). Blend in a small carton of sour cream. Put in refrigerator. Serve cold.
Cook broccoli; drain and lay in bottom of 9 x 13-inch pan. Mix together all other ingredients; pour over broccoli. Bake at 350° for 30 minutes.
Combine cream cheese, butter or margarine, salt, walnuts, sherry flavoring and dash of paprika. Make square sandwiches (cut crust from slices of bread; cut each slice into 4 squares). Spread with cream cheese mixture. Garnish with stuffed olive slices.
Divide ingredients in half. Cook spinach; drain well. Cut ham into chunks. Place Swiss cheese in bottoms of pie crusts, then spinach, mushrooms and ham. Beat eggs, half and half, salt, pepper and flour together. Pour on top of pies. Sprinkle shredded Cheddar cheese over pies. Bake at 350° for 55 minutes. Yields 2 pies. Enjoy one now and freeze one for later.
Wash and sort beans and cover in a large pot with 6 to 8 cups of hot water. Boil 2 minutes. Let stand 1 hour off of heat. Add another 2 quarts of cold water and ham bone. Simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes, until beans are tender. Remove ham bone and trim off meat. Return to soup. Makes 3 quarts. I serve over rice.
In 3-quart, oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble.
Heat oven to 375°. Mix shortening, sugars, yogurt and vanilla thoroughly. Measure flour by dipping method or by sifting. (For a softer, more rounded cookie, add 1/4 cup more flour.) Stir dry ingredients together; blend in. Mix in chocolate chips. Drop rounded teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned. (Cookies should still be soft.) Cool slightly before removing from baking sheet. Makes about 4 to 5 dozen cookies.
Mix first 7 ingredients in large mixing bowl. Add 3 cups flour and stir. Add remaining 1 1/2 cups flour and stir. Add bag of chocolate chips. Stir. Shape into teaspoon size balls and place on ungreased cookie sheet. Bake at 350° for 10 minutes.
Roll out dough. Spread with	butter, cinnamon and 4 tablespoons brown sugar. Add 2 cups finely chopped apples; make a roll, then slice about 1/2 inch thick, put in cake pan. Mix 1 cup water and 1 cup molasses; pour over the rolls. Bake in moderate oven. Serve with milk. Eat while hot.
Melt marshmallows and chocolate in milk in double boiler. Remove from heat; cool. Whip the cream until stiff. Fold into chocolate mixture. Add vanilla. Pour into crust and chill. Can be topped with whipped cream, if desired.
Melt margarine in a casserole. Beat eggs into mixture one at a time. Add milk or cream. Bake at 350° for 45 minutes.
Mix first 5 ingredients and 1/2 cup water. Set aside. Mix cornstarch with remaining 1/4 cup water; set aside. Heat 2 tablespoons oil in uncovered wok at 300°. Add broccoli stalk slices, cover; cook 2 minutes. Add flowerets; cover, cook 2 minutes or until tender-crisp. Remove broccoli to hot platter. Add remaining 2 tablespoons oil to wok; heat at 375°. Add meat; stir-fry 1 minute. Add soy sauce mixture; stir-fry 2 minutes. Return broccoli to wok; mix. Add cornstarch mixture. Stir until slightly thickened. Serve immediately.
Mix 2 tablespoons sugar and cornstarch. Add water and cook over low heat, stirring constantly, until thick and clear. Cool. Beat egg whites with salt and vanilla. Add 6 tablespoons sugar gradually, beating after each addition of ingredients. Add cooled cornstarch mixture and continue beating until peaks form. Use as desired.
Heat oil in frying pan over medium heat. Scramble egg in bowl. Dip chicken in egg and then bread crumbs. Fry lightly. Take out and pat off excess oil and set aside. In the same pan, melt butter, slice mushrooms and stir-fry. Add parsley, chicken broth and salt and pepper to taste. Add cooking wine. Lay chicken in greased baking pan. Pour mushroom mixture over chicken and bake at 350° for 30 to 45 minutes.
Cook potatoes, covered, in lightly salted boiling water about 20 minutes or just until tender. Cool to room temperature. Cut potatoes in half. Using a small spoon or melonballer, remove a small scoop of potato from each potato half. Sprinkle each potato cavity with pepper. Combine sour cream, chopped olives, chopped tomatoes and hot pepper sauce in a small bowl. Fill potato cavities with a dollop of sour cream mixture. Sprinkle with chives. Serve at room temperature. Makes 24.
Take uncooked chicken off bones and cut into bite-size pieces. Salt and pepper. Melt margarine in skillet on low heat. Add all ingredients, except chicken. Pour into a 13 x 9 x 2-inch baking dish. Place chicken on top and push down with spatula. Bake at 350° for 30 minutes, uncovered. Cover with foil and bake 20 to 30 minutes longer. Add grated cheese, if desired. Heat just until melted.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together in 2nd bowl, flour, oatmeal, salt, baking powder and baking soda. (Put 1/2 cup oats into blender and make a powder.) Mix together all ingredients. Add chocolate chips, Hershey bar and nuts. Make golf ball size cookies; place 2 inches apart on ungreased cookie sheet. Bake at 375° for about 8 minutes. Makes 112 cookies. This is the original recipe.
Combine all ingredients except blueberries. Mix well as you would any cake mix. Fold in blueberries. Bake at 350° for 45 minutes to 1 hour.
Mix all but last two ingredients and refrigerate. Toss the items. Add the last two ingredients at the last minute.
Place meat in casserole. Mix all other ingredients together; pour over meat. Bake for 3 hours at 350°, covered. Mash while hot. Serve on buns. Serves 12 to 14.
Combine sugar, vinegar, and peppers in heavy saucepan and bring to a boil. Remove from heat and cool 20 minutes. Stir occasionally.
Cut all vegetables into small pieces. Mix together salad dressing, sour cream and dry salad mix. Add to vegetables and toss well.
Combine flours, yeast, bulgur, cornmeal, parsley flakes and milk in a large bowl. In small bowl, combine yeast and warm water and stir until dissolved. Add chicken broth. Stir liquid into dry ingredients and mix well with hands. Dough will be stiff so add more water if necessary. Roll dough 1/4-inch thickness on floured surface. Cut with knife or doggie bone cookie cutter. Transfer cut biscuits to cookie sheet and brush lightly with egg glaze. Bake at 300° for 45 minutes. Turn off heat and let biscuits dry out in oven overnight. Yield: 6 to 7 dozen biscuits.
Beat at low speed. To thin, add water. To thicken, add powdered sugar.
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 to 10 minutes or until crisp-tender.
Beat cream cheese, 1 tablespoon milk and sugar in a medium bowl, using wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of Cool Whip. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer. Reserve some for garnish. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 1 minute or until thickened. Gently stir in 1 cup of Cool Whip. Spoon over berries in crust. Refrigerate 4 hours or until set. Garnish with remaining Cool Whip and reserved berries. Keep covered in refrigerator.
Chop all the meats and cheese into small pieces. Shred the Lettuce, dice the tomatoes and onions. Mix all the ingredients together in a large mixing bowl. Spread on an Amoroso or any long or round sandwich roll.
Preheat oven to 350°. Mix all ingredients. Bake in greased and floured Bundt or tube pan for 45 to 55 minutes.
Mix well, then make into patties. Place in a hot skillet with oil and fry until brown on both sides.
Mix well; put 2 teaspoons to 1 cup of hot water. Keep in tightly closed jar.
Mix together the oleo, eggs and sugars. Blend in pineapple and bread pieces. Bake 45 minutes to 1 hour at 350°. Superb with ham. (Use Pyrex casserole dish.)
Mix together crumbs, cheese and parsley. Melt butter. Add garlic, mustard and Worcestershire sauce; stir well. Let butter mixture cool, but not congeal. Dip chicken in butter, then crumbs. Bake 1 1/4 hours at 350°.
Add melted butter to sweet potatoes, then milk and sugar. Add flour, salt and baking powder. Pat or roll to 1/2-inch thickness. Cut with floured cutter. Bake at 450° for 15 to 20 minutes.
Brown hamburger and diced bacon; add and saute onions. Add tomatoes and tomato sauce. Cook on medium to low heat in large Dutch oven or heavy pot. Add all seasonings. Cook 1 hour, then add tomato paste and cook on low heat 30 minutes. Add cooked beans and simmer for 30 more minutes. Cook pinto beans in clear water until tender, not mushy, after washing and presoaking for 4 hours or overnight.
Heat oven to 350°. Grease an 8-inch square baking dish. In a large bowl, beat eggs for 3 minutes. Stir in remaining ingredients until well blended. Pour into prepared pan. Bake 25 to 30 minutes or until cake tester inserted near center comes out clean. Let cool. Cut into 36 squares. Serve at room temperature.
Drain pineapple; save juice, adding enough water to make 1 1/4 cups liquid. In a saucepan, bring to boil. Remove from heat; stir in gelatin until dissolved. Break up cranberry sauce with a fork; stir into gelatin mixture. Cool until mixture begins to thicken. Stir in crushed pineapple, celery and nuts. Pour into oiled mold. Chill until set. Makes 8 servings.
Dissolve soda in milk. Strain it into 1/2 pint flour and melted butter. Beat eggs with sugar. Work them into rest of ingredients. Add flour to make it stiff enough to roll out; cut and fry in hot lard or oil. Flavor with nutmeg.
In 1 1/2-quart microwave-safe casserole, combine and mix sugar, corn syrup and peanuts. Microwave on High for 4 minutes. Stir in salt. Microwave on High 3 to 5 minutes or until light brown in color. Add butter and vanilla, blending well. Microwave on High 1 to 2 minutes. Add baking soda; gently stir until light and foamy. Pour immediately on buttered cookie sheet. Break when cool. Store in airtight container. Makes about 1 1/2 pounds.
Work butter into flour with fingers. Add the rest of the dry ingredients and raisins. Use fingers to do this. When mixture resembles coarse meal, add egg beaten lightly with buttermilk. Stir with a spoon until well blended. Dust hands with flour and knead dough for 3 minutes on a floured surface (will be smooth). Cut in half and shape into two balls. Set on greased baking sheets and flatten slightly and cut a cross into the top with a sharp floured knife. Bake in a 375° oven for 35 minutes until gold and crisp.
Beat eggs, sugar, vanilla and oil until fluffy. Add zucchini, flour, baking powder, soda and salt into egg mixture. Add fruit and nuts and bake in two or three loaf pans or one angel food cake pan. Bake at 325° for 1 hour.
Cut steak into 2 pieces. Salt, pepper and flour steak. Brown in oil. Add tomatoes. Reduce heat, cover and simmer for 40 minutes. Add green pepper, onion and salt. Cover and simmer until meat is tender, about 30 minutes. Serve over rice.
Slice peaches into buttered tin. Sprinkle with sugar and dots of butter. Place in warmed oven. Mix together remaining ingredients. Cover peach mixture with flour mixture. Bake at 425° for 15 minutes.
Melt margarine in a large saucepan. Cool. Add eggs, 1 at a time. Beat well by hand. Cream in sugar. Add dry ingredients, then chips and nuts. Add vanilla. Mix thoroughly. Bake in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
Heat oven to 450°. Coat cookie sheets with nonstick cooking spray. Evenly sprinkle 1 tablespoon cornmeal on each sheet. Cut dough into 6 equal pieces. On lightly floured surface, roll each piece of dough into a 6-inch circle, using hands to stretch dough. Pinch edge of dough to form a low, stand-up rim. Place 3 dough circles on each cookie sheet; brush each circle lightly with oil. Top pizzas as desired. Bake for 8 to 10 minutes, until crust is golden and cheese is melted.
Cook broccoli; drain. Return to pan. Add cheese; stir. Pour into a 9 1/2 x 9 1/2-inch casserole dish. Cover with cracker crumbs. Pour melted margarine on top. Bake at 350° for 25 to 30 minutes. Serves 6.
Put onions in crock (glass) bowl. Add salt; mix well. Let stand 12 to 18 hours to cure. Rinse with cold water and drain well. Combine sugar and vinegar; let boil. Pack onions in pint jars. Add sugar and vinegar mixture to cover onions and within 1/4-inch of top. Add 1 or 2 cloves per jar. Wipe rim; add lids and submerge in boiling water for 5 minutes.
Mix brown sugar, softened butter, egg, flour, salt, milk and soda together. Beat until smooth. Add 1/2 cup hot water to 1 square chocolate or 3 tablespoons cocoa and add vanilla. Add chocolate mixture to first mixture. Mix well, then pour in pan. Bake 20 minutes in 350° oven.
Mix and stir all ingredients together with wooden spoon. Bake in a buttered glass baking dish at 350° for 35 minutes.
Sprinkle salt over onions and squash. Put ice on top. Let stand 3 hours; drain. Mix the vinegar, sugar, seeds and turmeric. Heat well. Add squash mix. Bring to a full boil. Fill jars and seal.
Combine all the ingredients and bake in 2 greased and floured bread pans at 325° for 1 hour.
*Three tablespoons of cocoa and 1 tablespoon oil equals 1 square unsweetened chocolate.
Combine ingredients. Can be stored in refrigerator. Makes enough for 10 chicken halves.
Mix cake mix, yeast and flour. Stir in 2 1/2 cups of hot water. Let rise until double in size. Roll into a rectangular shape on floured surface. Spread with butter, cinnamon and sugar mixture. Roll as a jelly roll and cut into 1 1/2 to 2-inch slices. Let rise in pan. Before baking, melt topping ingredients: oleo, syrup, brown sugar and nuts. Pour over rolls. Bake at 375° for 25 minutes.
Mix cake mix with cocoa. Add vanilla, buttermilk, cake coloring, margarine and eggs. Blend until moistened. Add soda and vinegar and mix into cake mixture. Beat for 4 minutes at medium speed. Bake at 375° in layer pans for 25 to 30 minutes. Frost with Cream Cheese Frosting.
Blend 1/3 cup peanut butter with powdered sugar and vanilla. Using 1/2 teaspoon for each, shape into balls. Combine melted Candiquick and 1/2 cup peanut butter. Spoon just enough mixture into each of 24 paper bonbon cups (1 1/2-inch) to cover the bottom. Top with remaining chocolate mixture. Chill for faster setting. Makes 24 cups.
Mix sugar and oil together. Add cake mix and sour cream. In a separate bowl, mix chopped pecans, brown sugar and cinnamon. Pour half of the batter in a tube pan that is greased and floured well. Add pecan mix on top of the batter, then add the remainder of the cake batter. Bake for 1 hour in a 350° oven.
Heat oven to 350°. Rinse beans under running cold water to separate; drain and spread in ungreased 8 x 8 x 2-inch pan. Layer with ham and cheese. Beat remaining ingredients until smooth. Pour over cheese. Bake, uncovered, until golden brown, 45 minutes.
Roll out saltines on wax paper until finely crushed. Add cut up dates and nuts. Set aside.
Drain artichokes and grate or put in food processor. Add mayonnaise and cheese. Mix all together. Bake 20 minutes at 350°. Serve warm.
Combine cocoa, boiling water and butter, stirring until mixture is smooth; set aside to cool. Combine sugar and next 4 ingredients in a mixing bowl; add cocoa mixture and shortening, beating at medium speed until blended. Add buttermilk, eggs and vanilla; beat 2 minutes or until blended. Pour batter into 3 waxed paper lined and greased 8-inch round cake pans. Bake at 350° for 25 to 30 minutes or until toothpick in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely on wire racks. Spread never fail frosting between layers and on top of cake. Spread chocolate frosting over top and sides of cake. Garnish with chocolate curls, if desired. Yield one 3-layer cake.
Cook bacon until crisp; drain, reserving 2 tablespoons drippings. Cook onion and green pepper in reserved drippings until tender, but not brown. Drain, if needed. Crumble bacon and mix with other ingredients. Bake uncovered in 1 1/2-quart casserole at 325° for about 2 hours.
Start with a layer of potatoes in the crock-pot, then add a few onions and a layer of cheese. Continue repeating the layers until all ingredients are used. Pour soup over and cook 7 1/2 to 8 hours on low.
For candy, combine crackers, peanut butter and sugar. Stir together with melted butter. Roll into ball and place on wax paper. Stick toothpicks into each ball.
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased, floured 10-inch tube pan. Bake at 325° for 1 hour. Cool 15 minutes. Remove from pan. Cool on rack.
Cook shrimp, crab, onions and tomato soup until tender. Remove from heat. Add other ingredients. Place in mold that has been sprayed with Pam. Refrigerate until jelled. Serve with crackers.
In a large bowl, begin with a layer of shredded cabbage. Add a layer of potatoes, salt, pepper and celery seed. Add layer of onion rings, pepper rings and boiled egg slices. Spread with mayonnaise. Make other layers or until all ingredients are used. Top with thin layer of mayonnaise and sprinkle with paprika. Refrigerate at least 24 hours. Mix before serving. Serves 18 to 20.
Cut pineapple in half and drain. Blend first 4 ingredients and chill.
Combine ham, cheese, onions and mustard. Separate rolls into 8 triangles. Place 2 heaping tablespoonfuls of ham mixture in center of each triangle. Bring tips of triangle together in center of ham and press edges together to seal. Place on greased baking sheet. Combine water and egg. Brush over rolls. Sprinkle with poppy seed. Bake at 375° for 10 minutes.
Melt bacon fat in a 12 x 8 x 2-inch pan. Mix other ingredients; spread evenly in bottom of pan. Dot with bacon fat or chopped fried bacon on top. Bake for 50 to 60 minutes at 400°. Cut into squares and serve. (Very good with pork chops.)
Spread seeds on cookie sheet. Pour remaining ingredients over seeds. Bake at 250° for 2 hours stirring every 30 to 40 minutes. EAT!
Mix all ingredients together well. Drop onto ungreased cookie sheet. Bake for about 10 to 12 minutes, or until brown, at 375°.
Mix all together. Drop by tablespoon into hot oil. Cook until golden brown. Drain on paper towels.
In a very large bowl, mix pineapple, marshmallows and Cool Whip all together; mix it well, then add the box of pudding, mixing well again. Spread salad in an oblong container. Sprinkle walnuts on top, then add maraschino cherries in 2 long rows.
Break lettuce in small pieces. Place in bottom of a large salad bowl. Cover with layer of green pepper, onion rings, peas, celery and bacon. Mix mayonnaise, sour cream, sugar and spices together. Smooth mixture over top of layered vegetables. Sprinkle cheese over mixture. Refrigerate several hours. Sprinkle chopped peanuts on top before serving.
In a large bowl combine oats, apple and wheat germ; mix well. In a small saucepan stir together honey, water and cinnamon. Heat to boiling; remove from heat. Stir in vanilla or almond extract. Pour over oat mixture; mix well. Spray a 15 x 10 baking pan and spread oat mixture evenly in pan. Bake in a 325° oven about 45 minutes or until brown, stirring occasionally. Spread onto foil to cool. To store, place cooled granola in an airtight container in refrigerator for up to 2 weeks.
Mix together all ingredients and pour into a greased casserole. Bake at 350° for 45 minutes to 1 hour.