HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim excess fat from meat. Cut into 1 1/2-inch cubes. Place in a 2 1/2-quart casserole; toss gently with Kitchen Bouquet, coating meat on all sides. Mix in Cream of Rice. Cut carrots into quarters lengthwise and in half crosswise. Add in carrots and remaining ingredients; mix gently. Cover and bake in preheated 325° oven until meat and vegetables are tender, about 2 1/2 hours. Stir meat every 30 minutes. Serve with potatoes, rice or noodles. Makes 6 to 8 servings.
Mix all ingredients for 5 minutes. Make 2 rolls and wrap in foil. Refrigerate 24 hours. Poke holes in bottom of foil. Bake on broiler pan at 275 degrees for 2 hours.
Soften cream cheese in a large bowl. Add all other ingredients except pecans. Mix well. Chill until nearly firm. Shape into ball or log. Roll in chopped pecans. Wrap in waxed paper or foil. Chill.
Mix all ingredients well, except noodles. Add chow mein noodles just before serving.
Put milk and strawberries in blender container. Blend 8 to 10 seconds. Add ice milk. Blend until smooth. Serve immediately. Yields 3 (2 1/4 cup each) servings; 80 calories per serving. Exchanges: 1/2 milk (per 3/4 cup serving) and 1 fruit.
Cream butter and sugar. Mix together sweet potatoes, milk, butter and sugar, nutmeg, cinnamon, vanilla, egg yolks and salt. Fold in 3 stiffly beaten egg whites. Bake at 450° for 10 minutes, then at 350° for 50 minutes.
Blend sugar, oil and eggs, one at a time, with wooden spoon. Add the dry ingredients. Add the carrots, pineapple and nuts last. Mix well and pour into well-greased 13 x 9 x 2-inch pan. Bake at 350° for 50 to 60 minutes (according to oven). Frost with buttercream icing or Philadelphia cream cheese frosting.
Preheat oven to 350°. Grease and flour two loaf pans. Combine sugar, oil, eggs, vanilla and lemon extracts in a large bowl. Mix well. Stir in poppy seeds. Sift together flour, baking powder, and salt. Gradually add flour mixture and milk to sugar mixture, stirring well after each addition. Divide batter evenly between pans.
Cook hamburger; drain grease off. Mix all other ingredients. Add hamburger. Cook about 30 minutes.
Saute onion and pepper in butter. Add sliced sausage and drained sauerkraut. Heat through. Mix in sour cream and mustard. Heat but do not boil. Serve in pita breads.
Cream sugar, salt and butter or margarine thoroughly. Beat egg and extract into creamed mixture until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed ingredients. Roll dough 1/8-inch thick on floured board. Cut into fancy shapes. Place on ungreased cookie sheets. Sprinkle with sugar. Bake at 350° for 9 to 10 minutes or until light brown around edges. Remove to cool. Store in airtight container. Yield: about 5 dozen cookies.
Beat egg whites, cream of tartar and salt until frothy, using electric mixer. Start adding sugar, 1 tablespoon at a time, as whites continue to beat. Continue to beat until all sugar is used and meringue is stiff.
In a small bowl combine onion soup mix, preserves and water. In a 13 x 9-inch pan, arrange chops and peppers. Top with soup mixture. Broil, turning once, until chops are done.
In a large bowl combine soup and milk until blended. Add the stuffing mix with the contents of seasoning packed, chicken, broccoli, celery and 1 cup of cheese. Transfer to a greased 13 X 9 X 2 in. baking dish. Bake uncovered at 375 degrees for 20 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer until cheese is melted.
Cut round steak into bite size pieces, then put flour, salt, pepper, paprika and garlic in plastic bag and add meat. Shake well until the meat is coated. Keep remaining flour to thicken mixture. Melt shortening; add meat and brown well. Add onions and cook until transparent. Add consomme, water and mushrooms. Cover and cook slowly until meat is tender. Stir occasionally. Thicken and add sour cream and 2 tablespoons chives (cut fine). Serve over noodles.
Stir together all dry ingredients; add liquid ingredients and mix well just until the dough clings together. Knead gently on a lightly floured surface 10 to 12 strokes; roll or pat to 1/2-inch thickness. Cut with a biscuit cutter, dipping flour in between cuts; place on ungreased baking sheet. Bake in 450° oven for 10 to 12 minutes or until golden. Makes 10 to 12 biscuits.
Mix and roast until light brown. Serve with milk. Roast at 350°.
Combine all ingredients in a Dutch oven and simmer 1 to 2 hours. Serve over cooked rice with cornbread.
Boil potatoes in skins, peel and slice fine while hot. Pour over them the warm stock. Mix with finely chopped onion and salad dressing. Let stand 1 to 2 hours. Garnish with parsley or cucumber.
Preheat oven to 350°. Mix food coloring with cocoa and set aside. Cream shortening with sugar. Add eggs and coloring mixture and beat until very creamy. Mix flour with salt. Alternately mix buttermilk and flour mixture and vanilla. Remove from mixer. Add vinegar and baking soda. Bake in 2 layer pans at 350° for 30-35 minutes. Cool and frost with Seven Minute Frosting or frosting of your choice.
In large saucepan, melt magarine and peanut butter. Remove from heat. Add sugars and eggs. Gradually add flour mixture until smooth. Refrigerate for 1 hour or up to 3 days before baking.
Dissolve jello completely in boiling water. Add ice cubes and stir until jello is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whisk, blend in Cool Whip; then whip until smooth. Fold in fruit, if desired. Spoon into crust. Chill 2 hours. (Strawberry jello and strawberries are great.)
Grease with oleo a large oblong casserole dish. Trim crust from slices of bread. Butter bread on one side only. Arrange slices, buttered side up, to completely cover bottom of dish. Cover the bread slices with half of the sausage. Lay slices of cheese over sausage. Repeat bread, sausage and cheese. Combine eggs and milk. Pour over casserole. Cover and refrigerator overnight. Next morning, let stand at room temperature for 15 minutes. Sprinkle bacon bits over the top. Bake at 350° for 30 to 45 minutes, depending on your oven.
Mix together and pour in hot skillet. Bake at 400° for 45 minutes.
Combine peas, pimentos and cheese in a bowl; mix lightly. Add salad dressing, salt and pepper; mix lightly. Chill for 1 hour or longer.
Mix well. Drop by teaspoon on ungreased cookie sheet. Flatten each with bottom of small glass dipped in sugar. Bake 8 to 10 minutes at 350°.
Mix all ingredients except pecans. Add a small portion of pecans to mixed ingredients. Roll into a ball. Add rest of the pecans to outside of ball.
Melt butter in skillet. Add corn and cook until tender. Add pepper to taste Cut up cream cheese. Add to corn. Cook until melted.
Combine spinach, bean sprouts and water chestnuts. Refrigerate until ready to serve. Just before serving, toss with eggs and dressing.
Microwave pastry in a micro-safe pie plate quiche dish for 4 to 5 minutes at High power until crust is almost dry. Turn pie plate once, if oven is not a rotating one.
Combine the first 4 ingredients in a large bowl. Boil the next 4 ingredients in a large kettle for 6 minutes, stirring often. Pour at once over the first mixture. Stir vigorously. Pour into buttered pan. Let stand a few hours, then cut and store in tins.
Brown ground meat and sausage; drain well. Saute onion, pepper and celery. Add to meat. Mix beans, tomato sauce, brown sugar and chili powder. Add salt, pepper and garlic to taste. Add bean mixture to meat mixture. Pour into greased 13 x 9-inch baking dish. Bake, covered, for 1 hour in a 350° oven. Continue baking, uncovered, for 30 minutes.
Prepare dinner as directed. Add remaining ingredients; mix lightly and chill. Serves 6 to 8. I use more relish and onion. Serve on lettuce leaf. Makes lots.
Boil tea and cold water together 10 minutes and strain. Pour over sugar and stir until dissolved. Keep in refrigerator. When ready to use, mix 1 cup syrup to 4 cups cold water.
Mix sugar, syrup and milk; cook to softball stage. Take off heat and add pecans. Beat until it starts to thicken. Pour into buttered pan. Cut into pieces.
Mix graham cracker crumbs and margarine and pat into an 8 x 8-inch pan. Bake in 325° oven for 5 minutes; let cool. Mix nuts, cream cheese, powdered sugar and pie filling and put on top of graham cracker mix. Whip Dream Whip and spread over the cherry layer.
Melt almond bark in a double boiler; add peanut butter and mix well. Add the rest of the ingredients and mix well. Drop by teaspoon or 1/2 teaspoon on wax paper; let set until firm. Store in a cookie jar or tin.
Heat oven to 350°. Grease 9 x 1 1/4-inch pie plate. Beat all ingredients until smooth (30	seconds in blender on high or 1 minute with hand beater). Pour into plate. Bake 30 minutes until knife inserted in center comes out clean. Serve with mixed fruit, if desired.
Mix oleo and sugar together. Add egg and vanilla. Mix in another bowl the flour, baking powder and salt. Mix both together gradually. Roll out with flour. Bake at 375° for 10 minutes.
Melt butter. Add sugar over low heat until sugar melts. Add sour cream and vanilla. Chill. Great with combination of fruits. Arrange fruit on a large platter with dip in center.
Preheat oven to hot (400°). Peel potatoes; cut into quarters. Place in saucepan with water and salt. Cover and cook 15 to 20 minutes until potatoes are tender. Drain and mash.
Crust 1/2 package Oreos. Spread on bottom of 9 x 13-inch cake pan. Mix pudding with milk and set aside. In large glass bowl put margarine, sugar and cream cheese. Microwave until melted; stir. Add Cool Whip; stir again. Add pudding; mix well. Pour mixture over Oreos in pan. Crush remaining cookies and sprinkle on top. Chill well.
Combine chicken, tomatoes and chili powder in medium saucepan. Cook over medium heat about 5 minutes or until chicken is done and sauce slightly thickened.
Combine beef, rice, onion, salt, pepper and egg. Shape into small balls. Place in skillet; cover with soup and water. Cover and cook until steaming. Reduce heat and simmer for 45 minutes.
Cream together cream cheese, mayonnaise, garlic powder and onion powder. Follow thawing directions on pastry box. Place 1 pastry sheet on a cookie sheet or baking stone. Spread with the creamed mixture. Be sure to leave room at the edges for sealing. Top with slices of Brie. Put the second pastry sheet on top and seal edges with a fork. Bake in 350° oven for 20 to 30 minutes until brown. Serve with crackers.
In a large skillet, brown the garlic and shallots in the olive oil. Add the diced tomatoes. Add the 1 c. liquid you've chosen; stir well. Add the salmon, lemon juice, chives and pasta; stir well. Heat through and add 1/2 c. sour cream. Serve immediately.
Place chicken in 9x13 baking dish. Place slice of Swiss cheese on top of each. Combine soup and liquid bouillon. Pour over chicken. Crumble 2 cups prepared stove Top Stuffing over the top. Drizzle 1/3 C margarine over all. Bake at 350 for 50-60 min.
Mix sugar, margarine, eggs and vinegar. Mix well. Add coconut, pecans and raisins. Pour in unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Mix first 12 ingredients. Spread out 1 grape leaf at a time. Put 1 to 2 teaspoons of filling (depending on leaf size) at lower end of leaf (about the bottom 1/4 of leaf). Fold both sides into center and roll from bottom towards stem. They should look like short fat cigars. Place rolls in casserole barely covering with water and 1/3 of lemon juice. Bake covered at 350° for 40 minutes. Remove from oven and while still hot, add remaining lemon juice and olive oil. Refrigerate overnight. Serve cold. Makes about 35.
Combine first 6 ingredients; stir in franks. Cook for 30 minutes; serve in chafing dish.
Combine flour, salt, pepper and onion powder. Mix well. Roll round steak pieces in flour mixture to coat. Brown round steak pieces in oil with mushrooms. Pour off grease. Pour cans of beef broth and bouillon cubes in, and simmer for 1 hour or until steak is tender. During last 5 minutes, stir in sour cream. Serve immediately over egg noodles.
Alternate ingredients in a microwave safe dish by making layers. Cook on high in microwave for 20 minutes, uncovered.
Preheat oven to 375°. Mix all ingredients, reserving 1/2 can of tomato sauce for later. Form into loaf and bake 40 to 45 minutes. When 1/2 done, pour remaining sauce on top.
Brown ground beef and onion. Drain grease and mix with rest of ingredients. Bring to boil. Then simmer at least 20 minutes. For more flavor, simmer longer.
Prepare and bake the cake according to package directions, using a greased 13 x 9-inch pan. Cool.
Mix all ingredients together. Pour into graham cracker crust. Refrigerate until time to serve.
One day ahead: Put cranberries and both oranges (use peeling from one) through meat grinder or blender. Add sugar and let stand overnight.
Boil chicken with salt until tender. Cook broccoli, carrot and onion; drain. Place chicken and vegetables in buttered baking dish. Mix other ingredients, spread on top and cover with bread crumbs. Drizzle with melted butter on top. Bake at 350° for 25 to 30 minutes.
Line well-greased 8-inch pan, about 2-inches deep, with blueberries, lemon juice and cinnamon. Cream butter and 3/4 cup sugar; add milk. Sift dry ingredients and add to mixture. Spread batter over blueberries. Mix 1 cup sugar, dash of salt and cornstarch; sprinkle over batter. Pour boiling water over top. Do not stir. Bake at 375° for 1 hour. Serve hot with whipped cream or vanilla ice cream. Serves 6. (Can be doubled and baked in 9 x 13-inch pan.)
Put sliced potatoes in baking dish in layers. Combine sugar and flour well. Add salt. Add hot water and butter. Cook over low heat until thickens, stirring constantly. Remove from heat and add vanilla. Pour over potatoes and bake at 315° for 20 to 30 minutes, basting once.
Lightly coat 9 x 13 x 2-inch pan with nonstick vegetable spray. Arrange bread slices in bottom of pan. Combine all remaining ingredients and mix well using a whisk or eggbeater. Pour mixture over bread. Cover tightly with plastic wrap and refrigerate several hours or overnight.
Heat all ingredients except potatoes. Layer potatoes in a casserole dish. Pour heated mixture over the potatoes. Cover with 8 ounces of shredded Cheddar cheese, salt and pepper to taste. Bake for 30 minutes at 350°.
Bring large pot of salted water to a boil. Add broccoli rabe, simmer 5 minutes. Using a skimmer, remove broccoli. Return water to a boil. Cook cavatelli following package directions. Drain. Meanwhile, heat olive oil in large skillet over medium-high heat. Add sausage and onion; cool 5 minutes or until no longer pink, breaking up sausage with spoon. Add garlic and cooked broccoli rabe; cook 5 minutes. Add chicken broth, salt and pepper. Bring to a simmer. Add parsley. Remove from heat. Pour sausage mixture over cooked pasta. Sprinkle with cheese. Serve.
Mix all beans and vegetables. Dissolve sugar in oil and vinegar. Toss with other ingredients. Chill for several hours or overnight. Toss several times.
Pick through crab. In a large pot, melt butter. Add flour and pepper. Stir and simmer for 2 minutes. Add milk and crushed bouillon cubes. Simmer and stir until bouillon dissolves and mixture thickens. Salt to taste. Add crab, parsley and sherry. Do not bring to a boil.
Drop spoonfuls on greased cookie sheet. Bake at 375° for 15 minutes.
Sift together dry ingredients like pie dough. Use 3/4 of the dough for the bottom. Spread on cookie sheet with rim. Add thickened fruit on top. Bake at 350° for 35 to 40 minutes.
Melt butter; set aside to cool. Sift dry ingredients; set aside. Beat egg on high for 1 minute; add milk and vanilla. Blend on low for 1/2 minute. Pour egg mixture over dry ingredients. Stir until dry ingredients are moist. Add cooled butter. Stir on low for 1/2 minute. Bake on preheated waffle maker.
Pour boiling water over oleo and oats. Let stand for 15 minutes. Sift dry ingredients together and mix oatmeal mixture and eggs. Bake in 8 x 8-inch pan at 350° for 35 to 40 minutes.
Mix all ingredients together. Bake in a 9 x 13-inch casserole dish. Bake at 375° for 35 minutes.
Grate cabbage. Add 1 tablespoon of salt and let stand one hour. Squeeze out juice and add chopped celery and mango.
Brown meat and drain. Add onion, garlic powder, chili powder and cumin. Stir well. Add tomato sauce, water and beans. Stir and simmer for at least 1 hour. If chili is not flavored enough, add 1 envelope of chili mix.
Mix ingredients. Mix with water to a thin consistency. Pour small amounts into frypan with cooking oil. Brown on both sides.
Cream butter and sugar together. Add eggs. Sift flour with cocoa. Add vanilla, water and nuts. Add this mixture to the butter mixture. Bake at 350° in greased and floured pan (10 x 15-inch) for about 30 minutes. Let brownies remain in pan.
Heat, then pour over salad; mix well. Best to let set overnight so the noodles will soak up the oil.
Clean shrimp. Bring water and lemon to a boil. Add shrimp and cook 3 to 5 minutes. Drain well. Rinse with cold water. Place shrimp in a large bowl. Combine oil and next 9 ingredients; stir with a wire whisk. Pour over shrimp, toss to coat shrimp. Drain shrimp and arrange in lettuce lined dish. Serve with cocktail sauce.
Cook hamburger and onion until done. Drain well. Add rest of ingredients. Simmer about 1 hour.
Mix first 4 ingredients together and stir until smooth. Pour into a bowl that has been greased with solid Crisco. Sprinkle nutmeg on top and bake in a preheated 325° oven for 1 1/2 hours or until a knife inserted comes out clean.
Cream butter and sugar together, then molasses. Add eggs, beating well. Add milk alternately with sifted dry ingredients. Mix well. Pour mixture about 1/2-inch deep in 6 greased layer pans or you can use 3 layer pans and they can be split. Bake at 375° for 20 to 30 minutes or until tested one (if using 3 pans, cooking time may take up to 30 minutes). Cook apples, season to taste, then cool; mash apples good or run through a colander. Use dried apples. When cake layers are cool, spread apples on top and stack up. Use no icing on top. This cake is better if made ahead and let it set for several days before serving.
Melt margarine and add sauce, onion, poppy seed and mustard. Split rolls and spread tops and bottoms with mixture. Place a piece of ham and a piece of Swiss cheese in each roll. Wrap in foil and bake at 400° for 10 minutes. Yields approximately 50.
Cream butter and sugar. Sift together dry ingredients; stir into creamed mixture. Add oats and 1 tablespoon water. Mix until crumbly. Firmly pat half the mixture in greased 13 x 9 x 2-inch baking dish. Spread with Raisin Filling. Mix remaining crumbs and 1 tablespoon water. Spoon over filling; pat smooth. Bake in moderate oven (350°) about 35 minutes. Cool. Drizzle with Cinnamon Icing. Makes 2 1/2 dozen.
Grease outside of muffin tin. Using favorite pie crust recipe, put crust on outside of tin. Prick and bake at 400° for approximately 8 minutes.
Preheat oven to 350°. Combine cooked, mashed sweet potatoes with all ingredients. Cook in a 9-inch baking dish.
In medium bowl with electric mixer at medium speed, combine pudding mix, flour, sugar, eggs, margarine, vanilla, baking powder and salt. Beat 2 minutes. Stir in pecans. Spread in greased 8 x 8 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes. Cool in pan. Cut into squares.
Spray an 8 x 2-inch dish or pan. Place Tater Tots in bottom and up sides of dish. Bake for 10 minutes, uncovered, at 400°. Mix beef, broccoli and 1/2 can fried onions in potato shell. Mix soup, milk, 1/2 cup cheese, garlic powder and pepper in bowl. Pour mixture over beef. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake for 2 to 3 minutes, uncovered.
Bake pie shell; cool. Mix sugar and flour in 2-quart saucepan. Add enough water to vinegar to measure 1 cup. Blend into eggs. Stir egg mixture gradually into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and lemon extract. Cool slightly. Pour into pie shell; refrigerate. Serve with whipped cream.
Cream well together the butter, sugar and brown sugar. Beat well together and add to creamed mixture the water, eggs and vanilla. Sift together and blend in the flour, soda and salt. Cover and refrigerate 2 hours or overnight. Using 1 pound mint chocolate wafers, enclose a wafer in about 1 tablespoon dough. Place on greased cookie sheet about 2-inches apart and top with a walnut half. Plain chocolate wafers may be used, if preferred. Bake at 375° for 10 to 12 minutes or until lightly browned. Yields 2 1/2 to 3 dozen.
Cook spaghetti, drain and cool. Add next 5 ingredients. Mix and place in greased 10 x 15-inch pan. Bake at 400° for 15 minutes. Remove. Turn oven to 350°. Pour spaghetti sauce over. Sprinkle 3 cups shredded Mozzarella cheese. Add pepperoni. Bake 20 to 30 minutes. Let stand 5 minutes before cutting.
Cut venison steak into 1/2-inch pieces. Press the flour, salt and pepper into the meat. Melt butter in skillet, add steak slices. Brown on all sides. Simmer onions and green peppers in small amount of butter or oil, until tender. Add meat to onions and peppers, cover and simmer for 5 minutes.
Mix and pat into 9 x 13-inch glass loaf dish. Bake at 350° for 20 minutes. Cool.
Preheat oven to 375°. Lightly grease a 12 to 14-inch pizza pan or 15 1/2 x 10 x 1-inch baking pan. In small bowl, combine flour, baking soda and salt; set aside. In a large mixer bowl, beat the butter, granulated sugar and brown sugar until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in 1 cup semi-sweet chocolate morsels. Spread in prepared pan. Bake 20 to 24 minutes until lightly browned. Immediately sprinkle with remaining 1 cup of chocolate morsels over crust. Drop peanut butter by spoonfuls on morsels. Let stand 5 minutes or until morsels become soft and shiny. Gently spread chocolate and peanut butter evenly over crust. Decorate pizza with candy. Cut into wedges. Serve warm.
Cream butter, sugar and eggs. Add other ingredients. (Batter will be very thick.) Pour into greased 9 x 11-inch pan. Bake at 300° or 325° for 30 to 40 minutes. Cut into squares while warm.
In saucepan, combine sugar, honey and margarine. Cook over low heat until mixture bubbles around edges. Pour over popcorn.
Cream shortening and sugar. Add well beaten eggs and vanilla. Sift dry ingredients together and add to creamed mixture, alternating with sour milk. Add raisins and dates. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix all ingredients. Bake in a greased loaf pan at 350° for 45 to 50 minutes.
Peel bananas; cut in half (not lengthwise). Spread with mayonnaise; roll in crushed peanuts.
Heat skillet; add oil. Add onions, celery and peppers and cook until translucent. Add garlic, crawfish, salt, pepper, crawfish fat and water and let cook to desired thickness.
Sift flour, baking powder and salt. Cream butter and sugar, then add eggs; cream until light and creamy. Add vanilla after creaming butter, sugar and eggs. Add dry ingredients. Drop by teaspoon. Touch top of cake lightly with cloth covered glass dipped in sugar. Bake at 350° for 9 minutes.
Mix all the ingredients and pour into a greased 9 x 13-inch baking dish. Mix 1/2 cup brown sugar and 1 1/2 cups nuts. Sprinkle on top of cake batter and bake 40 minutes at 325°.
Melt butter in 2-quart saucepan. Add celery and onion. Cook until tender and transparent. Add the consomme soup, beef bouillon cube, potatoes and parsley. Cook until potatoes are done. Let mixture cool. Remove a small amount of liquid. Mix with sour cream in a bowl until smooth, then add to soup mixture. Be sure soup is cool before mixing with sour cream.
Dissolve lemon gelatin in 1 cup hot water; cool. Soak plain gelatin in 1/2 cup cold water. Combine soaked plain gelatin with lemon gelatin and cool completely. After cool, mix in drained pineapple, pimento, celery, nuts and salt. Whip cream (sweeten, if desired); fold whipped cream and cream cheese into gelatin mixture. When thoroughly blended, pour into individual molds or serving dish, as desired.
Flatten out dough. Spread spaghetti sauce on dough. Sprinkle cheese on dough. Sprinkle pepperoni on dough. Place in a 400° oven for 5 to 10 minutes.