HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in casserole dish pork and beans, drained kidney beans and lima beans. Cook hamburger; crumble. Cook bacon; cut into bite size pieces. Chop up onions and bell peppers. Cook until tender. Add to beans. Add catsup and brown sugar. Bake 30 to 45 minutes at 350°. Serving Size: 8. Serve with corn bread or serve with hot dogs or pork chops. Great for barbecues or picnics.
Cut up all items and cook slowly in a large pot until done with chili mix. Cook meat and add to soup before soup is ready. Add salt to suit your taste. If available, fresh tomatoes, beans and peas are better.
Cream shortening, sugar and eggs. Make a paste of the coloring and cocoa, add to creamed mixture. Add buttermilk alternately with salt and flour. Mix soda with vinegar, holding it over bowl, as it foams, add vanilla and this mixture to batter. Beat well. Bake at 350° for 30 minutes in 3 (9-inch) round pans, cool and frost with frosting.
Cream cheese and butter/margarine. Add flour and dry ingredients. Use cookie press. Bake in 325° oven for 25 minutes.
Combine all ingredients except cheese and bacon. Place in a 9 x 13 baking dish. Garnish with cheese and bacon. Serves 8. Can do ahead.
Cream the sugar and softened butter. Add egg, vanilla and salt. Beat smooth. Spread mixture in baked pie crust shell. Chill. Combine whipped topping, pineapple, pecans, milk and cherries. Spread evenly over chilled filling. Chill pie.
Melt margarine in baking dish. Add rest of ingredients. Stir and cover. Bake at 375° for 45 minutes.
Combine sugar, pumpkin, oil and eggs. Beat until well blended. Sift flour, soda, salt and spices. Add and mix well. Stir in raisins, nuts and water. Spoon into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 75 minutes or until done when tested. Turn out on rack to cool.
Put lemon and peanut butter in bowl with popcorn. Cook 1 minute.
Melt margarine in 13 x 9-inch pan. Sprinkle graham cracker crumbs over melted margarine. Layer remaining ingredients in order listed, pour milk evenly over top.
Preheat oven to 350°. Cook packages of vegetables. Mix with water chestnuts and put in a 10 x 14-inch buttered casserole. Blend remaining ingredients and pour over vegetables. Sprinkle crushed onion rings on top if desired. Bake 30 minutes.
Mix all of the ingredients in a baking dish. (I add nuts in the mixtures too.) Sprinkle brown sugar, 1 cup chopped nuts and 3/4 stick melted butter over top. Bake at 350° for 30 to 40 minutes. This is a great recipe for those who don't like sweet potatoes.
Combine ingredients. Cut 9 slices of bread into cubes. Combine with mixture until bread is soaked. Pour into a 9-inch baking dish. Bake at 400° for 50 minutes or an hour. Let cool before cutting into squares. Serve with Cool Whip or ice cream.
Mix salt, pepper and poultry seasoning. Put chicken in batter in flour. Cook in cooking oil.
Measure oatmeal into mixing bowl. Stir in cooking oil. Add beaten eggs, Sugar Twin, milk and vanilla. Add flour, baking powder and salt. Mix in raisins or dates. Drop by teaspoonful on greased baking sheet. Bake in 375° oven 10 to 12 minutes or until done.
Mix the first 3 ingredients on low speed until crumbly. Save 2/3 cup of this mixture for later. Add the water, oil and eggs to rest of cake mixture. Beat 2 to 3 minutes. Pour into greased and floured pan (9 x 13-inch). Sprinkle with crumb mixture you saved. Now, sprinkle with 1 cup chocolate chips. Bake at 350° for 30 to 40 minutes. Cool a little, then drizzle with glaze. Serves 15.
If using fresh tomatoes, core and quarter them. Place the tomatoes in a large non-reactive pot and add 1/2 cup of the rice, celery, onion, basil, tomato paste, garlic, sugar, salt, pepper, bay leaf and 1 quart water. Bring the mixture to a boil over medium heat, then cover the pot. Reduce the heat to low and simmer the soup 30 minutes, stirring occasionally and breaking up the tomatoes with the edge of the spoon. Remove the pot from the heat, uncover it and allow the soup to cool 30 minutes; remove the bay leaf. Transfer the soup to a food processor or blender in 2 batches if necessary and process until pureed. Return soup to the pot and stir in remaining rice. Reheat soup over medium heat. Divide among 6 bowls and serve. Calories 111, T. Fat 0.8 gr., sodium 56 mg.
Place in a casserole as given. Bake 2 hours at 250° to 300°.
Mix together and let stand overnight in refrigerator to let flavors blend. Serve with your favorite raw vegetables.
Mix soups and broth (I add extra chopped celery and onion to broth). Next, layer chicken on bottom of casserole or pan. Add croutons, then pour soup mixture over this. Bake about 45 minutes or until browned at 375°.
Break up angel food cake into pieces into bottom of pan. Make jello and add strawberries. Let jello get almost set, then pour over cake. Chill. Top with Cool Whip.
Beat eggs. Heat sweet milk and margarine, hot, but not boiled. Put sugar in eggs. Add vanilla, nutmeg and cornstarch. Mix with milk. Bake 7 minutes at 450°, then lower to 250° and bake 10 minutes. Makes 2.
Drain juice from pickles and discard. Slice pickles crosswise (fairly thick slices). Mix remaining ingredients and pour over cucumber slices. Mix in large bowl. Stir occasionally until sugar is dissolved. Place garlic slices in pickle jar and refrigerate. This will keep indefinitely.
Drain juice from pickles and slice thin. Return to jar. Heat sugar and vinegar until slightly warm, stirring. Pour over pickles in jar. Shake until sugar dissolves. Store in refrigerator. Ready to eat the next day. Wonderful.
Combine sugar and flour. In saucepan, heat Coke, cocoa and butter. Add to flour mixture, then add beaten egg, marshmallows and buttermilk. Bake at 350° until done (approximately 45 minutes) in long cake pan.
Cut hot potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for re-stuffing. With wire whisk, beat potatoes with cottage cheese, milk and onion. Spoon mixture back into skins. Sprinkle with paprika, parsley flakes and pepper. Bake 10 minutes or until golden. Approximately 90 calories per serving.
Slice tomatoes in thirds; sprinkle with 1 1/2 teaspoons salt and lay on paper towels to drain. Layer tomatoes and other ingredients in pie shell. Bake at 350° for 40 to 50 minutes. Serve warm.
Mix and spread in a long baking dish, forming a crust. Bake at 350° until lightly brown. Cool.
In a medium-size mixing bowl, mix pancake mix with water. After mixed until smooth, add 1 cup fresh blueberries. Pour 3 x 3 size circle into the greased frying skillet. Cook until brown, then flip. Cook until brown. Serve with syrup and whipped cream topping.
Drain and coarsely chop tomatoes, reserving liquid. Cook green pepper and onion in butter in a large saucepan until tender but not brown. Stir in flour. Add tomatoes, reserved liquid, chicken, 1 teaspoon salt, thyme or gumbo file and hot pepper sauce. Cover and simmer for 20 minutes.
Scrub the clams well and rinse them. Place in a large skillet over moderate heat until all the shells have opened; discard any unopened clams. Lift clams from the pan with a slotted spoon; set aside and keep warm. Strain the liquid left in the pan and return it to the heat. Add pepper and cook the liquid over fairly high heat until reduced to 1/2 cup. Pour the oil into a small skillet, add the garlic and fry gently until golden.
Sprinkle rice and onion on bottom of buttered casserole. Add oleo, milk, soup and cheese. Place broccoli on top. Cover. Bake at 350° for 20 minutes. Uncover. Stir and cook 15 minutes longer. (Could substitute spinach for broccoli.)
If you use dried mushrooms, then soak them in enough warm water to cover for 30 minutes, then squeeze the mushrooms to drain well. Chop mushrooms, discarding stems. Cut chicken into bite size pieces. Blend 1 tablespoon cold water into cornstarch; stir in soy sauce. Set aside. Preheat a wok or a large skillet over high heat; add cooking oil. Stir-fry garlic in hot oil for 30 seconds. Add green pepper, bamboo shoots, peanuts, red pepper, mushrooms and pea pods. Stir-fry 2 minutes. Remove from wok. (Add more oil, if necessary.) Add chicken; stir-fry 2 minutes or until chicken is done. Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Add green pepper, bamboo shoots, peanuts, red pepper, mushrooms and pea pods; cover and cook 1 minute. Serve at once. You can serve this over white or brown rice. Serves 2.
Preheat oven to 450°. Lightly oil a rack large enough to hod shrimp in a single layer. Set rack on a baking sheet. In medium bowl whisk together flour, beer, egg white and 1/4 teaspoon salt until creamy and smooth.
Combine peas, onions and tomatoes in a bowl. Stir in mayonnaise, salt and pepper. Chill 1 hour or longer.
Beat margarine, sugar and vanilla until real creamy. Add eggs, one at a time. Add flour; beat. Bake at 350° for 1 hour in Bundt pan.
Layer Twinkies. Mix pudding as directed on package. Put on top of Twinkies. Add pineapple and then the bananas. Top with Cool Whip, pecans and cherries. This recipe will serve 10 people.
Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally, drain. Combine soup, milk, water and Cheddar cheese in 3-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimentos. Spoon mixture into greased 11 3/4 x 7 1/2-inch baking dish. Combine crumbs, Parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375° oven 30 minutes or until hot. Makes 6 servings.
Cook potatoes, carrots and onion in boiling water. Drain vegetables, reserving cooking water. Add enough milk to vegetable water to make 1 1/2 cups. Melt butter in skillet and add flour and seasonings; stir until smooth. Add milk-vegetable water gradually, stirring until thick. Combine vegetables, ham, parsley and sauce and turn into buttered casserole. Sprinkle with cheese and bake in 375° oven about 25 minutes, just until cheese is golden brown.
Put first three ingredients in large bowl and mix well with a fork. Add shortening and mix with fork until all ingredients are crumbly.
Cream butter, oil and sugars. Add egg and vanilla. Gradually add flour, salt and soda. Add cereal, coconut and nuts. Chill dough; shape into balls. Bake on ungreased baking sheets at 375° for 10 to 15 minutes until lightly browned. Sprinkle with powdered sugar while still hot. Makes 7 1/2 dozen.
Brown sausage and onion in skillet over low heat, stirring until crumbly. Drain sausage well. Add next 5 ingredients. Mix well. Mix Bisquick, milk and mayonnaise in bowl. Spread half the dough over bottom of greased 8-inch baking pan and then spread the mix of sausage over the dough. Spread the last dough and brush with beaten egg yolk. Bake at 400° for 25 to 30 minutes. Cut into squares.
Cook broccoli or cauliflower until almost tender. Heat oven to 400°. Place broccoli or cauliflower in ungreased pan. Beat soup and milk until smooth. Pour over broccoli or cauliflower. Sprinkle with cheese. Combine baking mix and oleo until crumbly. Sprinkle over cheese. Bake until crumbs are light brown (about 20 minutes). Serves 6 to 8.
Crumble beef into microwavable (2-quart) dish. Add chopped onion. Microwave on High 4 to 6 minutes, until meat is pink. Break up meat and drain. Microwave frozen vegetables 2 to 3 1/2 minutes on High or until defrosted.
Melt chocolate in microwave. Add peanuts and pretzels to chocolate. Stir and spread on cookie sheet. Put in refrigerator for about 30 minutes. Then break apart.
Mix in large bowl the cooking oil and sugar. Add eggs and vanilla. Mix well. Add cinnamon, soda, salt and flour. Add last the carrots and pineapple. Put in greased loaf pan and bake 1 hour and 10 minutes at 350°.
Mix rice, sherry, soups, broth, onion flakes, parsley, celery, flour, salt and pepper. Saute until golden brown in butter. Place rice mixture in buttered 3-quart casserole dish. Place chicken breasts on top. Sprinkle heavily with Parmesan cheese. Dot with butter. Cover with foil. Bake at 300° for 2 hours. Delicious!
Brown hamburger in pot. Drain. Salt and pepper to taste. Add onion. Add tomatoes, paste and water. Cook, covered, on low for one hour. Add kidney beans and chili seasoning. Cook 1/2 hour.
Mix slightly crushed stuffing mix with melted butter. Mix together remaining ingredients. Pam spray 9 x 13-inch pan. Layer half of stuffing mix; do not pat down. Add chicken mixture. Cover with remaining dressing. Bake for 45 minutes in a 350° oven.
Saute onion; put in large casserole with rice, water, beans, tomatoes and chiles. Bake for 45 minutes at 375°. Add peas and green olives and heat through.
Place chuck roast in baking dish. Pour over the tomato soup. Sprinkle the dry onion soup. Cover and bake at 350° for approximately 1 hour. Cut into 1-inch pieces and serve.
Melt butter in 8 x 8-inch baking dish. Mix flour, baking powder, sugar and milk; pour into margarine. Spread filling over batter. Sprinkle 8 tablespoons sugar over fruit and add water or syrup. Bake at 350° for 50 minutes.
Mix all ingredients well. Shape into loaf and pat into loaf pan. Bake for 45 minutes at 350°. Delicious topped with mushroom sauce.
Beat egg white until stiff; add other ingredients. Stir until all are well coated. Pour onto buttered baking sheet. Bake at 250° for 2 1/2 to 3 hours. Break apart. Cool or store in airtight container.
Tip: Make this delicious candy only on a clear day. Our moms made this when we were growing up in the 1920's and 1930's.
Heat pear juice; add jello and stir. Blend in cream cheese. Add Cool Whip. Mash pears and fold into this jello mixture.
In a large pot, melt margarine. Season and fry chicken in pot. Cover and simmer a few minutes after turning. Cook rice separately. When chicken is done, pour cooked rice over chicken in pot. Add tomato paste with a little water to rinse can and soup. Cover and simmer for 10 minutes. Serve hot. Makes 4 servings.
Preheat oven to 375°. Grease 15 x 10 x 2-inch jelly roll pan. Mix 3/4 cup undrained pineapple with coconut and set aside. Work shortening until soft. Add the sugar until mixture is creamy. Add eggs one at a time. Stir in dry ingredients alternately with remaining pineapple and juice. Pour into pan and sprinkle with pineapple topping and bake about 25 to 30 minutes or until cake pulls away from sides of pan.
Sift together flour, baking soda, cinnamon, nutmeg and salt; set aside.
Mix sugar, oil and eggs; beat well. Mash bananas and add to egg mixture with milk. Mix salt, flour, baking powder and baking soda and add with vanilla and walnuts. Bake 1 hour at 350° in a large loaf pan.
Put all ingredients in crock-pot. Cover and put on low for 8 to 10 hours. Stir. Serve over hot, cooked noodles.
Cream shortening and sugar, add egg; stir in raisins and nuts. Combine dry ingredients and sift. Add to creamed mixture; stir in cranberries. Bake in 350° oven in greased tube pan for 30 to 40 minutes or in 8 inch layer cake pan. Ice when cool.
Cook broccoli until almost tender; drain. Place in ungreased 1 1/2-quart casserole. Beat soup and milk until smooth; pour over broccoli. Sprinkle with cheese. Mix Bisquick and margarine until crumbly; sprinkle over cheese. Bake at 400° for 20 minutes.
Cream the margarine or butter, sugar and Crisco together. Add eggs, one at a time, beating after each one. Sift flour and add baking powder. Add the dry ingredients to creamed mixture alternately with milk. Add vanilla and beat good.	Pour into a greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes in pan.
Cook noodles and drain. Put in medium to large saucepan. Drain tuna and peas. Mix with noodles; add soup. Cook on medium heat, stirring frequently.
Blend butter and brown sugar until creamy. Mix in egg. Add flour, about a cup at a time to blend it in. Add baking powder, salt and nuts. Take a hand full of the mixture and roll into a roll about the size of a quarter. Wrap in wax paper and refrigerate. (Can be wrapped in aluminum foil and frozen.) To bake, cut into slices and bake at 375° for 10 to 11 minutes.
Cook frozen vegetables for 10 minutes and drain well. Add other vegetables. Heat vinegar, sugar, salt and garlic to dissolve. Pour over vegetables and refrigerate for 2 hours.
Place peaches in a lightly greased 8-inch square baking dish. Sprinkle with 1/2 cup sugar. Cream butter and 1/2 cup sugar, beating well. Add self-rising flour and egg; mix well. Stir in vanilla. Spoon mixture over sugared peaches. Bake at 350° for 30 to 35 minutes or until golden brown. Makes 6 servings.
Mix all ingredients and put in greased loaf pan. Bake at 350° for 45 minutes.
Mix; put sliced butter on top and bake at 375° for about 35 minutes.
Brown meat and drain. Mix all other ingredients together and simmer about 20 minutes. Freezes well.
Sift dry ingredients into bowl. Add buttermilk and vanilla. Beat together by hand (not electric mixer or eggbeater) until just smooth and shiny. Add butter and mix in. Pour into a 7 x 11-inch pan. Bake at 350° for 25 minutes.
Bring liquid and shortening to boil. Add flour all at once; stir vigorously until ball forms in center of pan. Cool slightly. Add one egg at a time, beating each one in. Mixture should be very stiff. Shape on oiled sheet with spoon or pastry bag. Bake at 450° for 15 minutes. Reduce heat to 350°; bake 25 to 30 minutes longer or until done. Fill with seafood salad, ice cream or whipped cream.
Drain juice from cherries into a large saucepan and add marshmallows to melt, on low heat. Then add milk. Mix all other ingredients in a large bowl. Add marshmallow liquid with all ingredients and mix well. Put in containers and garnish with nuts and cherries. Keep refrigerated. Will make about 4 or 5 loaf pans.
In 9 x 13 dish, layer ingredients as listed, starting with the refried beans as the bottom layer. Chill and serve with tortilla chips.
Beat milk and pudding mix. Blend in topping and Eagle Brand milk. Alternate wafers and bananas with pudding mix. Serves 16 to 20.
Mix first 3 ingredients and pat onto bottom of 10-inch spring-form tube pan and bake 8 minutes at 375°. Cool. Beat until stiff and set aside the egg whites and 1/4 cup sugar. Beat cream cheese, chocolate chips, egg yolks, sugar and vanilla together. Whip evaporated milk until stiff. Fold in whipped milk, beaten egg whites and broken pecans. Pour into nut-lined pan and freeze overnight. Let set at room temperature a few minutes before cutting.
Mix all ingredients together. Pour into casserole dish. Cover with cracker crumbs. Bake at 350° for 20 minutes.
Cut eggs in half; remove yolks and mash with remaining ingredients, except paprika, until smooth.	Spoon mixture into egg halves or	in a pastry bag with a star tube and squeeze into egg halves. Sprinkle with paprika.
Melt margarine and mix all ingredients together. Pour into unbaked pie crust and bake for 45 minutes or until brown, at 400 degrees.
Brown ground beef and onion; drain. Mix sauces with beef. Layer in a 2-quart casserole the sauce mixture, noodles and cheeses until gone. Bake at 350° for 30 to 45 minutes.
Combine egg, 1/2 cup cracker crumbs, milk, onion, chili powder, salt and Worcestershire sauce. Add ground beef and mix well. Shape into 6 patties, 1/2 inch thick. Roll in remaining cracker crumbs. Fry in the olive oil over medium-high heat about three minutes on each side. Serve with milk gravy.
Heat celery soup. Dissolve gelatin in water and add to soup. Add cream cheese, celery, and onion. Mix well. Add shrimp and mayonnaise. Place in 1 quart mold and chill. Serve with Triscuits or other crackers or bread.
Combine meat, bread crumbs, milk and egg; shape into meatballs. Brown, then add green pepper, onion, tomatoes and spices. Simmer until vegetables are done, about 20 minutes. Serve over hot rice. Makes 5 to 6 servings.
Mix first 4 ingredients and salt and pepper together. Spread in 9 x 13-inch glass or metal pan. Cook 1 hour and 10 minutes at 350°. Cover with crushed corn flakes and sprinkle with melted butter. Cook 10 minutes more.
Beat cream cheese and butter at medium speed of an electric beater until creamy. Add vanilla, beating well. Gradually add sugar, beating until smooth. Stir in all but 1/2 cup coconut. Yield: 4 cups.
Wash mushrooms well. Remove stems (save stems for a casserole dish). Trim under edges of mushroom caps so they will hold plenty of filling. Combine cheese, butter and garlic. Set mushroom caps (top side down) on broiler pan or shallow baking pan and spoon cheese mixture into them. Put under the broiler (middle of oven) and broil until cheese browns lightly and is bubbling well, about 3 minutes. Serve hot.
Mix all ingredients together. Pour into pie shell. Make a slit on top of pie crust to let steam escape. Bake at 375° for 40 minutes. Serves 4 to 5.
Dissolve lemon or lime jello, sugar and marshmallows in hot water. Stir to dissolve. Add pineapple, cottage cheese, pecans, juice of 1/2 lemon and a pinch of salt. Whip 1/2 pint of cream and fold into it. Let stand to congeal.
Blend 2 tablespoons margarine and cream cheese. Add next 6 ingredients. Divide into 4 equal parts and place in crescent roll squares. Brush with remaining margarine and sprinkle with 3/4 crushed croutons. Bake for 20 to 25 minutes at 350°.
Cream together the shortening, brown sugar and granulated sugar. Beat in the egg and milk. Sift and stir in the flour, soda, salt and cinnamon. Lastly, stir in the raisins and oatmeal. Drop on baking sheet; bake at 350° for 12 to 15 minutes. Makes 2 1/2 dozen cookies.
Preheat oven to 400°. Rub inside of chicken with salt, pepper and lemon juice. Fill cavity with half of the fresh herbs. Truss bird firmly with kitchen string. Put chicken, breast side up, in a shallow heavy roasting pan. Put pan in middle of oven and roast for 15 minutes.
Put above ingredients in a large mixing bowl. Mix until completely blended, then beat for a solid 10 minutes. Grease and flour a tube pan (like you would use for an angel food cake; not a Bundt pan). Make a mixture of cinnamon and sugar, using 2 tablespoons cinnamon and a 1/2 cup sugar. Start filling prepared tube pan by putting a layer of cake mixture and then a layer of cinnamon/sugar mixture, then a layer of cake mixture and a layer of cinnamon/sugar, etc., ending with cinnamon/sugar mixture. Bake 1 hour at 350°. Cool.
Put yeast into warm milk along with 2 tablespoons sugar. Mix to dissolve. Add eggs to yeast mixture. Then add shortening, margarine or butter, salt, flour and 1/2 cup sugar. Work dough until smooth.
Cut chicken in strips. Season with salt and pepper. Set aside for 20 to 30 minutes. Prepare vermicelli according to package directions. Drain; set aside.
Drain all fruit. Mix all ingredients together and refrigerate a couple of hours, overnight is best.
Put 7 to 8 beans together, then roll bacon around it. Put in baking dish. Pour 1/4 bottle French dressing over the beans, then pour creamy Italian dressing over it just to cover. Marinate overnight.
Rinse chicken; cook in water to cover in saucepan until tender. Bone and chop chicken. Melt cream cheese in microwave or in saucepan with a little water. Add other ingredients. In large casserole dish, layer chicken, broccoli, sauce, etc. Bake for 25 minutes at 325° until bubbly.
Stir all ingredients until sugar is dissolved.	Slice a few slices of bananas, strawberries, kiwi and grapes into 5 or 5 1/2 ounce plastic cups. Add pineapple mixture and freeze. Remove 1 hour before serving.
Bring 6 cups water to a boil.	Add broccoli and onion. Reduce heat. Simmer, uncovered, for 10 minutes. Add cheese and seasonings, stirring until cheese melts.	Stir in milk, half and half and butter. Cook over low heat until thoroughly heated.
Beat first 7 ingredients on high speed for 1 1/2 minutes. Add dry ingredients with orange juice, water and pecans. Bake at 375° for 20 minutes.
In large bowl, combine the flour, sugar, poppy seed and baking powder. In another bowl, beat eggs with milk, oil and vanilla until blended. Stir liquids into dry ingredients until smooth. Mix in nuts. Pour batter into 2 greased and floured 9 x 5-inch pans. Bake at 350° for 50 to 60 minutes.
Cream syrup or honey with butter, add sugar and well beaten eggs. Beat all thoroughly, then add vanilla and pecans. Pour into unbaked pastry shell and bake in slow oven, 350°, for 30 minutes.