HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk, bread crumbs, salt, pepper, chili powder and meat. Mix thoroughly. Shape into small size balls. Place shortening in skillet. When it is hot, drop in meat balls and brown lightly. Turn frequently to brown evenly. Remove meat balls. Cook onion in same shortening until lightly brown. Add tomato sauce and cheese squares. Stir gently until mixed. Drain liquid from beans and pour into greased baking dish. Arrange meat balls on beans. Add sauce. Place pepper rings on top. Bake in moderate oven at 350° for 50 minutes.
Combine vegetable soup, 1/2 cheese, sour cream, pepper and 1 can Durkee onions. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Fill pot halfway with water. Put on stove until water bubbles. Pour macaroni in and stir. Cook 10 to 15 minutes or until soft. Strain water out of macaroni. Put in bowl and mix in butter, milk and cheese. Eat up!
Brown meat; add onion and cook until tender. Drain off liquid. Stir in milk and cheese. Stir until blended. Add corn, soup and pimento. Season with salt and pepper. Pour into 2 quart casserole. Bake at 350° for 30 minutes. Mixture may be divided into 2 (1 1/2 quart) casserole dishes and can be frozen. Serves 6.
Cook broccoli. Add 1 cup cheese, 1 stick margarine and mushroom soup. Mix 1 stick margarine in saucepan. Add rest of Velveeta cheese and crackers. Pour over broccoli and bake at 350° for 15 minutes.
Take sliced strawberries and mix with sugar. Take whipped cream or Cool Whip, mix with 3 tablespoons of sugar. Spread on cake roll. Place strawberries on whipped cream. The cake roll will be rolled the same way you rolled it when warm. Refrigerate for 24 hours. Ice across the top with whipped cream and decorate with sliced strawberries. Add mint leaves for color. Cut like a jelly roll and serve.
Mix well. Use 1/2 to 3/4 to marinate pork tenderloin at least 4 hours before cooking. Cook on grill for 20 to 25 minutes or to 160°.
Prepare pudding mix, plus brown sugar. Allow pudding to cool 5 minutes, then add marshmallows. Add crushed pineapple and oranges (both drained). Allow mixture to cool.
Cut chicken (boneless) into 1-inch cubes. Soak 2 hours in eggs. Bread chicken with combination garlic powder and bread crumbs. Brown in oil in skillet. Place in 9 x 9-inch baking dish, layering chicken with cheese. Pour broth over all. Bake at 350° for 30 minutes until cheese browns.
Layer each of the ingredients beginning with lettuce. Let these ingredients set overnight in the refrigerator.
Preheat oven to 425°. In bowl, combine and mix together eggs, milk, butter and creamed corn. Stir in dry ingredients. Pour into lightly greased 8 x 8 x 2-inch baking pan. Bake at 425° for 25 to 30 minutes.
Sift the last 4 ingredients together. Mix all well and make small balls. Flatten out with hands on cookie sheet. This is easier if you put it in the refrigerator to harden. Bake at 325° for 10 to 12 minutes. Do not overbake.
Combine all ingredients; stir well. Store in an airtight container. Yields 7 cups mix. To cook, see the next recipe.
Mix all ingredients together and chill. Apples will not turn brown if tossed in lemon juice before mixing into salad.
Preheat oven to 350°. In a large bowl, combine all ingredients. Shape into loaf and place in baking dish. Bake 1 hour or until done.
Put asparagus spears into a 10 x 6-inch microwave dish. Add 1/4 cup water. Sprinkle with fines herbes. Microwave on Medium-High until almost cooked, about 11 minutes. Drain water. Place sliced cheese on top of asparagus spears. Cover again. Microwave on Medium-High until cheese melts, about 1 to 2 minutes.
Cream shortening. Add sugar and cream. Add eggs and cream again. Add flour mixture of baking powder, soda and salt; add bananas. One cup nuts may be added. Bake at 350° for 40 minutes.
Mix first three ingredients. Set aside. Put potatoes in bottom of casserole dish, then cheese next, last pour mixture evenly over cheese. Bake at 400° for 45 minutes. Last 10 minutes uncover to brown top.
Place the oats and butter in a bowl and pour on the coffee. Let stand 20 minutes. Stir in the sugars and eggs. Mix well. Add flour, salt and soda. Stir in spices. Bake in a 13 x 9 greased baking pan at 350° for 45 minutes.
Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add vegetables and garlic. Stir-fry 4 to 5 minutes or until tender. Remove vegetables from pan. Add remaining oil and chicken to pan. Stir-fry 4 minutes or until tender. Reduce heat. Stir in vegetables and remaining ingredients; simmer 1 minute, stirring occasionally. Serve over the cooked rice. Sprinkle with crushed red pepper flakes.
Pour milk in large bowl; add pudding mix. Beat until well blended. Let stand 5 minutes. Stir in Cool Whip and half of the cookies. Place 1 tablespoon cookies in cup. Fill cups 3/4 full with pudding mixture. Top with remaining cookies. Refrigerate 1 hour.
Preheat oven to 350°. Prepare cake mix as package directs. Pour 2 cups batter into greased 9 x 13-inch pan and bake 15 minutes.
Cut up and boil squash until tender. In 3-quart casserole dish, mix together all ingredients; stir until thoroughly mixed. Cook at 450° for approximately 45 minutes.
Mix in order given. Add the 3 egg whites, beaten stiff. Fold into the cake batter and bake at 350°. Frost with Seven Minute Icing or Chocolate Frosting.
Mix together shortening, sugar, egg and molasses. Add remaining ingredients. Mix thoroughly. Form in balls the size of walnuts. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes at 375°. Roll in confectioners sugar while still warm.
Dissolve yeast in warm water. Add oil, sugar and milk. Add flour a little at a time to liquid mixture. Beat until smooth. Cover tightly and refrigerate. Bake as needed at 450°.
Cream together sugar, margarine and syrup. Cut cherries in half. Make creamed mixture into walnut-sized portions. Make a thumbprint hole in each and place a cherry half inside. Then work into a ball and chill.
Mix above items well, except shrimp sauce. Shape into log and chill. When serving, pour cocktail sauce on top. Serve with crackers.
Tear bread into 1-inch pieces. In large bowl, combine bread and sugar, set aside. In another bowl beat eggs, milk, cinnamon, salt and vanilla. Pour over bread and sugar. Mix well, cover and refrigerate 2 hours. Stir in the apple pie filling (cut slices in half), nuts, raisins and butter. Pour into 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes, until firm. Cut in squares. Serve warm or cold with whipped cream, if desired.
Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Mix all together and bake at 350° about 1 hour. Add 1/2 coconut, if you like.
Mix the first 3 ingredients. Press into a 9 x 13-inch non-buttered pan. Bake for 4 minutes at 400°. Let cool.
Peel and boil potatoes until done. Blend together potatoes, margarine, salt, pepper, onion bits, sour cream and 1 cup cheese. Top with remaining cheese and bacon bits. Bake at 350° for 20 to 30 minutes in greased casserole dish.
Saute vegetables in butter for 10 minutes. Add broth and simmer 15 minutes. Cut cheese into cubes, add to broth mixture. Stir until cheese melts. Add milk and chicken. Season with pepper to taste. Heat to simmer. Never boil.
Pour beans in bowl. Drain pineapple and pour pineapple into bowl. Cut meat into cubes. Pour into bowl. Add barbecue sauce in bowl. Mix well. Pour into baking dish. Bake at 375° for 25 to 30 minutes.
Split sandwich	buns in half. Heat margarine, grated onion, mustard and salad dressing in saucepan. Spread dressing on buns. Place slice of ham and Swiss cheese in buns. Wrap in aluminum foil. Heat in a 350° oven for 20 minutes.
Mix oil and dressing. Pour over pretzels. Place on cookie sheet. Bake 15 minutes at 300°.
Cook broccoli using package directions for 1/2 time; drain. Slice tomatoes 3/4-inch thick. Reserve 2 tablespoons cheese. Combine remaining cheese, broccoli and onion in bowl; mix well. Arrange tomatoes in shallow baking pan. Spoon broccoli mixture over tomatoes. Sprinkle with reserved cheese. Broil 7 to 8 inches from heat source for 6 to 8 minutes or until cheese is bubbly and tomato slices are heated through.
Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Beat flour, sugar, margarine and salt in large bowl on medium speed until crumbly (mixture will be dry). Press firmly in pan. Bake until golden brown, about 20 minutes.
Drop teaspoonfuls on ungreased cookie sheet. Bake at 325° for 15 minutes. Sprinkle on sugar.
Combine first 7 ingredients. Cool to lukewarm. Dissolve yeast in lukewarm water. Add syrup mixture. Blend in eggs. Gradually add flour mixture until smooth. Add enough flour to make a stiff dough. Place in a greased bowl, cover and let rise until doubled. Knead a little. Divide into 2 loaves and let rise again in pans until doubled. Bake at 350° for 45 minutes.
Grease 8 x 8 x 2-inch dish. Brown meat and drain. Mix sour cream, salad dressing, cheese and onion. Keep this. Mix Bisquick and water until dough forms. Put in dish 1/2-inch high up sides of dish. Layer beef, tomatoes and green pepper. Spoon over sour cream mixture. Bake 25 or 30 minutes at 375°. Makes 5 or 6 servings.
Combine corn syrup and peanut butter; mix well, then add to the vanilla ice cream and 2/3 cup peanuts. Pour 1/2 of mixture into pie shell, then drizzle and swirl chocolate syrup over ice cream mixture. Finish pouring rest of ice cream mixture into shell, then drizzle and swirl chocolate syrup over top. Sprinkle a few chopped peanuts over that to make it look pretty. Freeze until real firm (at least 4 hours). Let stand for 5 to 10 minutes before slicing. Yields 1 scrumptious pie!
Combine molasses, soda and water and	pour into pie shell. Rub together flour, shortening, sugar and cinnamon. Sprinkle on top of molasses, soda and water	mixture. Bake in moderate oven at 350° until filling is a rich brown, about 35 minutes.
In large bowl, combine sugar and flour. Set aside. In heavy saucepan, combine butter, Crisco, coffee and cocoa. Stir and heat to boiling. Pour over flour and sugar. Add buttermilk, eggs, soda and vanilla. Mix well at high speed on mixer. Pour into well buttered jelly roll pan, 17 x 11-inch. Bake 20 minutes in 400° oven.
In food processor, grind fine the peel. With motor running, add sugar and blend; mix well. In a large bowl with electric mixer, cream the butter and sugar mixture (a little at a time) until light and fluffy. Add eggs, one at a time. In a bowl, add and sift dry ingredients. Add to butter mixture alternately with buttermilk. Pour into two buttered and floured loaf pans. Bake at 350° for 50 to 60 minutes. Will keep 4 days wrapped.
Peel, core and slice large, overripe cucumbers. Soak cucumbers in lime and 1 gallon water for 24 hours. Wash; soak in ice water for 2 hours.
In small saucepan, heat pineapple, brown sugar and mustard to a boil. Reduce heat; simmer 5 minutes. Spoon 1/2 cup glaze over ham during last 30 minutes of baking. Heat remaining glaze mixture and serve with sliced ham. Makes about 1 1/4 cups.
Mix sugar, brown sugar and water. Bring to a boil. Cook 1 minute. Cool slightly. Add vanilla and flavoring. Cover pan for a few minutes as syrup cooks to prevent later crystallizing.
Boil cabbage heads until leaves look transparent, then remove from head and allow to cool. Cut thick vein out so leaf won't split when cooking. Mix together the following ingredients: ground beef, Italian sausage, rice, onion, garlic, salt and pepper. Form mixture into hot dog shapes just large enough to fit each cabbage leaf. Place rolled mixture into cabbage leaf and roll, tucking sides as you go, then place into deep pot. When a row is complete, top it with sauerkraut, and so on, until pot is full. Now, pour your tomato sauce over top, fill pot with water (enough to cover cabbage rolls), cover pot with lid and cook 2 to 4 hours.
Cook carrots until medium tender. Drain. Add onion and green pepper. Mix oil, sugar and vinegar. Heat until sugar dissolves. Add dry mustard and tomato soup. Mix and pour over vegetables. Cover and refrigerate. Keeps 6 weeks.
In a pan, melt margarine and add cocoa and water. Bring to a boil. Pour over flour and sugar mixture while hot. Add milk, eggs, soda, vanilla and cinnamon. Bake in a greased jelly roll pan for 15 to 20 minutes at 400°.
Cream butter and sugar. Add eggs, nuts and bananas. Mix flour and soda together. Pour in bowl with bananas, butter, sugar, eggs and nuts. Beat with mixer until well blended. Bake in greased loaf pan 50 to 60 minutes at 325°. Bake at least 1 hour and 10 minutes.
Cook rice in bouillon with onion, celery and green pepper added. Seed, wash and cut up chili peppers. In buttered casserole, put a layer of rice, 1/3 of the sour cream, 1/3 of the chilies and 1/2 of the Jack cheese. Repeat layers. Bake at 350° for 20 to 30 minutes. The last 5 minutes, cover with Cheddar cheese.
Boil chicken breasts until done, cool and remove chicken from bones. Cut or shred chicken to make approximately 4 cups. Discard skin. In large pot, melt butter; add mushrooms and saute 5 minutes. Stir in flour, salt and pepper until smooth. Slowly stir in chicken broth, continue to stir until flour is mixed in. Slowly stir in table cream and whipping cream. Drain pimentos from juice in jar and add pimentos to the mixture. Add cooked chicken and sherry. Continue to cook over low heat until thickened. Serve over cooked rice (or noodles). This recipe can be prepared the night before and refrigerated. To warm, just add a little milk to thin the mixture out if needed.
Let cream cheese soften. Pour jello into a bowl. Mash cream cheese into dry jello with pastry blender. Add 1 cup boiling water. Mix with wire whisk. Drain pineapple and set aside juice. Add very cold water to pineapple juice to equal 1 cup. After hot water add pineapple juice water to jello. Put in refrigerator to thicken, about 1 1/2 hours. Fold in pineapple and Cool Whip; chill.
Mix first 4 ingredients and shape mixture into bite size balls; brown. Add pineapple juice to oil and cook slightly over low heat. Add a mixture of cornstarch, soy sauce, vinegar, water and sugar. Cook until thick, stirring constantly. Add meatballs, pineapple chunks and green/red pepper. Cook for about 3 minutes, until heated through. Enjoy!
Cream the shortening, salt and sugar. Add eggs, flour, soda, banana pulp and nuts. Bake at 350° for 40 minutes.
In a lightly greased 12 x 8 x 2-inch dish, arrange chicken with meatiest pieces to the outside edges of the dish. In mixing bowl, stir together tomato soup, tomato paste, onion salt, garlic salt, oregano and mushrooms. Generously spoon sauce over chicken. Cover with wax paper. Microwave on High for 20 to 22 minutes, rotating dish 1/2 turn after 10 minutes. Sprinkle cheese over chicken. Microwave on High 2 to 4 minutes until cheese is melted. Let it sit 5 to 7 minutes before serving. Makes about 4 servings.
Preheat oven to 425°. Grease 2 large baking sheets. In large bowl, sprinkle yeast over water. Stir until well blended and yeast is dissolved. With spoon, gradually stir in sugar, salt and 3 1/2 cups flour until dough is soft and slightly sticky. Turn dough onto floured table or board. Knead. Turn 1/4; repeat. Knead 5 to 7 minutes adding another 1/2 cup flour if needed until dough is smooth and elastic. Dough should not stick. Cut dough in half and cut each half into 6 equal size pieces. With floured hands, roll one piece of dough back and forth between palms of hands to form a dough rope.
Preheat oven to 350°. In a medium bowl, combine cream cheese, onions and dill weed. Unroll crescent roll dough onto a greased pan. Don't separate dough. Press dough into an 8 x 11-inch rectangle pan. Spoon crabmeat lengthwise along center of dough. Spoon cream cheese mixture over crabmeat. Fold long edges of dough over cream cheese mixture, slightly overlapping edges. Pinch together to seal. Place seam side down on baking sheet. Lightly brush top of dough with egg yolk. Cut slits in top of dough. Bake 20 to 22 minutes or until golden brown and flaky. Cut into 1-inch slices and serve warm.
Toss apples with lemon juice. Combine with chicken, celery, walnuts and raisins, adding just enough mayonnaise to hold salad together. Refrigerate before serving.
Put milk, rice, and salt in bowl and bake at 350° until almost thick. Then stir in sugar and vanilla. Bake few minutes longer. Raisins may be added if desired. Total baking time will be 2-3 hours; rice needs to be stirred every 15-20 minutes while baking.
Make meatballs to your taste; set aside. In 2-quart casserole dish, mix ketchup, water, olives and onion. Add meatballs. Put in microwave on High for 15 minutes, then set microwave on Roast for 30 minutes. Besides making great meatballs, it makes a great gravy for boiled potatoes or rice.
Melt butter in a 9 x 13-inch pan. Sprinkle next 4 ingredients evenly in layers in order given. Do not mix layers or stir. Pour on milk. Sprinkle top with chopped nuts. Bake in a 350° oven for 30 minutes. Cool slightly and cut into small bars.
Melt butter and mix with graham cracker crumbs. Cover bottom of pan with 1/2 of this mixture; meanwhile, have Dream Whip and milk mixing. When whipped, add sugar and then cream cheese. Mix well. Pour 1/2 mixture over crumbs; then spoon both cans of cherry pie filling over cream. Top cherries with remaining half of whipped cream mixture. Then sprinkle remaining half of crumbs over pie for topping. (Strawberries, peaches, blueberries or pineapple can be substituted for fruit filling.)
Mix like pie crust. Chill in refrigerator. Roll dumplings thin. Cut in small pieces and drop in boiling chicken broth.
Mix the first 5 ingredients together. Grease a 10 x 13-inch baking dish. Line with chips. Top with 1/3 meat mixture and 1/3 cheese. Repeat layers, ending with cheese. Pour chicken broth over casserole. Bake at 350° for 1 hour.
Brown beef; stir in beans, tomato sauce, taco sauce, chili powder and garlic salt and heat to boiling. Place chips in a greased casserole. Top with beef mixture. Spread on sour cream. Sprinkle on onions, tomato and cheese. Cook, uncovered, 20 to 30 minutes. Arrange additional chips around edge if desired. Serve with a salad.
With scissors, cut bacon strips in half lengthwise, making 2 long, thin strips from each slice. Wrap 1 slice in a spiral "barber pole fashion" around each breadstick.
If using fresh potatoes, place in a pan; cover with water and cook, covered, for 25 to 35 minutes or just until tender. Drain; cool slightly. Peel and cut into chunks. Place cooked or canned sweet potatoes in 2-quart baking dish.
Roll chicken pieces in melted butter; season with salt, pepper and Tony's. Roll in crushed potato chips. Place in baking pan and bake uncovered at 350° for 1 hour. Barbecue chips add extra flavor.
You will need 1 large 14 x 20-inch Reynolds oven cooking bag.
Melt butter in saucepan. Add onions and celery; cook gently for 10 minutes. Add all the remaining ingredients except lemon juice. Cook until smooth and thickened. Just before removing from heat, add the lemon juice.
Grate onion. Peel potatoes and grate them. Combine onion and potatoes; rinse, and drain in a sieve; squeeze out excess liquid. Put in a bowl and stir in egg, flour, 1/2 tsp. salt and 1 T. pepper. Heat about 1/4-inch of oil in a large frying pan. Drop about 2 T. batter making several pancakes at a time. Cook until golden brown, 4 to 5 minutes a side. Drain on paper towels.
Cook broccoli until tender-crisp (5 to 7 minutes). Drain well. Spread in 9 x 13-inch dish or pan. Melt 1/4 cup margarine. Add flour and cook to smooth paste. Add next 4 ingredients. Cook over low heat, stirring constantly, until thickened. Spread over broccoli. Melt 6 tablespoons margarine in hot water. Pour over stuffing and toss until evenly moist. Spread over sauce. Bake at 350° until stuffing is slightly brown, about 20 to 30 minutes.
Mix together the peanut butter, mashed bananas, butter, brown sugar and eggs with an electric mixer on medium speed. Sift together the flour with the baking powder. Add to the peanut butter-banana mixture. Mix on low speed just until blended. Stir peanuts and chocolate chips into batter. Spread into a greased 15 x 10-inch jelly roll pan. Bake at 325° for 30 minutes. Cool completely in pan on a wire rack. Cut into bars.
Thaw potatoes; mix rest of ingredients (except corn flakes and butter). Put in a 9 x 13-inch pan. Top with corn flakes and butter. Bake at 350° for 45 to 50 minutes.
Mix dry ingredients together. Stir in rest and beat with rotary beater until smooth. Heat skillet and small amount of oil. Add a scoop of batter; rotate skillet until batter covers the entire area. Cook on each side until brown spots appear. Serve with sugar and applesauce; roll up to eat.
Combine cornstarch and water in a saucepan; stir well. Add raspberries. Cook 1 minute, stirring constantly. Cool.
Drain pineapple; grate zucchini. Mix in order given. Bake in greased and floured Bundt or tube pan at 325° for 1 hour and 20 minutes. Cool 10 minutes in pan, then finish cooling on a rack.
Mix all ingredients and pour into a greased casserole. Bake at 350° for 45 minutes.
Mix butter, sugar and salt until light. Add eggs, sour cream, soda and flour; mix. Pour into greased muffin tins. Sprinkle with nutmeg and sugar. Bake at 375° for 15 to 20 minutes.
Whisk together the olive oil, lemon juice, water, mustard, honey, oregano and pepper in a large bowl. Add beef, bell pepper, onion and mushrooms, turning to coat. Thread onto skewers, alternating pieces. Season with salt. Grill or broil to desired doneness, turning occasionally. Makes 4 servings.
Cut 2 lemons in thin slices and freeze in blocks of ice. When ready to serve. Mix first 3 ingredients. Pour over ice. Then add ginger ale or 7-Up.
Dissolve jello in boiling water in a large kettle. Stir until dissolved. Add sliced bananas, pineapple, strawberries and nuts. Pour half of mixture in oblong pan. Set until jelled (about 45 minutes). Then add layer of sour cream on mixture and pour rest of mixture on and let set.
Bake pie crust at 350° for 8 minutes. In a bowl, mix rest of ingredients (except cheese). Add to pie crust. Top with cheese. Bake for 40 minutes.
Combine corn oil, lemon peel and juice, mustard, sugar, garlic salt and tarragon in large bowl. Add remaining ingredients. Toss gently. Chill before serving.
Boil the rice and cool. Dissolve the jello in the water and juice. Let set until partly set, then whip. Add pineapple or fruit cocktail and sugar. Fold in the whipped cream and add rice. Refrigerate until ready.
Shred the cabbage and fill quart jars, pressing cabbage down tightly in jars. Add 1 tablespoon salt and 2 tablespoons vinegar to each jar. Put on lids and rings; tighten. Let set 2 weeks before using.
Crush graham crackers. Combine with 1/4 cup of butter that has been melted. Spread in bottom of bread pan. Chill.
Fold room temperature melted chocolate in Cool Whip. Fill pie shell. Garnish with additional Cool Whip and shaved chocolate, if desired.
Remove stems from mushrooms; set caps aside. Chop stems. Combine stems, zucchini, onion and water. Cook, stirring constantly over medium heat until vegetables are tender. Drain. Stir in cheese. Stuff caps with mixture. Place in 13 x 9-inch baking dish. Bake at 375° for 8 to 10 minutes or until caps are tender. Serve warm.
Put frozen lemonade and orange juice with ReaLemon juice in punch bowl. Put in ice cubes or block of ice. Pour 7-Up over this. Add lemon, orange or rainbow sherbet on top for added zip.
In a Dutch oven, brown roast in hot oil. Combine water, beer or broth, tomato sauce, onion and spices. Pour over meat and bring to a boil. Reduce heat, cover and simmer until meat is tender, about 2 1/2 or 3 hours. Remove meat and discard bay leaf. If desired, thicken juices with cornstarch and water.
Crush vanilla wafers to fine crumbs. Add next 4 ingredients, mixing well. Form into balls and roll each in flaked coconut. Freeze. Serve frozen. Yields 6 dozen.
Roll chicken with ham and Swiss and secure with toothpicks. Roll in flour mixture. Dip in egg. Roll in bread crumbs.	Heat oil and saute to brown. Add water (1/2 cup) and 1/2 cup wine. Cover and cook 10 minutes longer until done.