HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour a Bundt pan. Preheat oven to 325°. Melt the Hershey bar in the Hershey's syrup and set aside to cool. Cream the oleo and sugar until light. Add each egg separately, beating after each addition. Add the chocolate and vanilla to the egg mixture. To this, alternately add the flour, which has been mixed with the soda and salt, and the buttermilk. Bake for 1 hour and 15 minutes or longer, if needed. (This cake is very moist and sweet and doesn't need to be iced.)
Beat eggs and sugar together, mixing very well with electric mixer. Add ice cream and milk and mix well. Fold in Cool Whip and Bailey's.
Mix together and bake at 400° for 20 minutes in regular muffin tins. Bake 10 minutes in small tins. Batter and muffins freeze well.
Combine margarine, flour and seasonings and blend well. Dip chicken pieces in this mixture, then in cereal crumbs. Place coated chicken on greased baking sheet. Bake in a 400° oven for 30 minutes. Then turn and bake 25 minutes longer or until crisp and brown. Serves 4.
Beat eggs; add sugar and mix. Add molasses, oil and boiling water, mixing well. Add spices and flour; mix well. Bake in a greased 13 x 9 x 2-inch pan at 350° about 45 minutes or until done.
Add powdered sugar to eggs and beat for 20 minutes. Mix in flour, baking powder and anise seed or oil. Roll out and cut and let lay overnight. Bake at 300°.
Sprinkle gelatin over cold water in a medium mixing bowl. Let stand 5 minutes. Add boiling water, stirring until gelatin dissolves. Stir in orange juice, sweetener and orange peel. Beat in yogurt until thoroughly mixed. Refrigerate about 45 minutes, until partially set. Fold in orange sections. Taste for sweetener and add more, if desired. Pour into pie shell. Sprinkle lightly with cinnamon. Refrigerate about 4 hours, until set. Other fruits can be used, if desired. Contains 16 g carbohydrates, 3 g protein, 8 g fat and 148 calories.
Combine first six ingredients in bowl; whisk well to make vinaigrette. Drizzle in the peanut and sesame oils, whisking until dressing is slightly thick. Toss turkey and pepper with 1/3 cup of dressing. Reserve remaining dressing for another use.
Combine all ingredients in large stock pot. Heat on medium until candies have melted. Discard spices. Serve hot. Makes 20 to 25 servings.
In bowl safe for microwave, put in sugar, salt and cornstarch mix. Add lemon juice and eggs. Beat well. Add 1/2 cup water. Beat again. Add the other 2 cups water and food coloring. Beat again, then put in microwave for 2 minutes. Take out and beat. Do this for around 8 minutes. Beat after every 2 minutes. It is important to beat it good and be sure to stir it good off the bottom. Beat in oleo. Pour into 9-inch baked pie shell.
Mix butter and graham crackers until moist and then pack in ungreased 8 1/2 x 11 1/2-inch glass casserole dish. Mix Dream Whip as directed. Add cream cheese; blend until smooth. Then add gradually powdered sugar and beat until smooth. Spoon filling over graham cracker crust. Spoon pie filling on top of cheese filling. Let stand in refrigerator for 3 to 4 hours.
Chop cabbage, peppers and carrots; mix with salt and let stand 3 hours. Drain well. Boil vinegar, sugar and spices. Pour over chopped vegetables and boil 25 minutes. Pack in hot sterilized jars and seal.
Combine in bowl and mix well the zucchini, cheese, spices and Bisquick. Add beaten eggs. Melt butter. Pour all into 8-inch square Pyrex dish. Top with paprika. Bake at 350° for 35 to 40 minutes. Test for firmness.
In a small saucepan, beat all ingredients until smooth. Cook over low heat, stirring constantly, just until mixture begins to thicken. Makes 1 2/3 cups. Serve with beef, poultry, fish and vegetables.
In a saucepan mix flour, salt, cream of tartar and oil. Stir all together until smooth with a wire whip. Cook over medium heat, stirring constantly with a large spoon until a ball forms, about 5 minutes. Turn out on wax paper until cool enough to handle. Knead. Store in plastic bag or tightly covered container.
Steam rice and set aside. Heat oil in large skillet over medium-high heat. Add garlic to oil and stir-fry for about 1 minute. Add the chicken and stir-fry for about 5 minutes. Add the remaining ingredients and cook, stirring often, until the chicken is cooked and the sauce is slightly thickened, about 10 minutes. Serve hot with rice. Makes 4 servings.
Spread bottom of a large glass pan with refried beans; top with sour cream. Top with taco sauce; top with cheese, then onions, olives and tomatoes last. Chill, then serve with chips.
Bring sugar, butter and milk to boil; boil for 2 minutes. Then add vanilla, peanut butter and quick oats. Beat. Pour into buttered pan and cool.
Mix beef, sausage and spaghetti sauce. Set aside. Mix together cottage cheese, Parmesan cheese and parsley flakes. Set aside.
Cream margarine and sugar. Add flour alternately with milk. Mix thoroughly. Add vanilla. Dough should be stiff. Blend in cherries and nuts by hand. Make logs 5-inches and roll in Angel Flake coconut. Wrap in wax paper; chill. Slice off 1/4-inch slices and place on cookie sheet 1 inch apart. They do not spread. Bake at 375° until golden brown, approximately 7 minutes.
Beat all together and bake at 350° in a lightly greased Bundt pan or a tube pan for about 55 minutes.
Preheat oven to 350°. In a baking dish, melt the margarine. In a mixing bowl, combine the baking mix and milk. Stir well. Pour over the melted margarine. Spread the fruit over the mixture. Bake 1 hour or until done.	Sprinkle with cinnamon.
Brown hamburger in small amount of margarine; drain fat. Add dry soup mix to hamburger. Chop water chestnuts. Add bean sprouts and water chestnuts to hamburger mix. Stir in soy sauce and simmer for 15 minutes.
Mix all ingredients together. Form into golf ball size balls and brown in microwave oven or skillet. Drain liquid and add to spaghetti sauce. Simmer for 45 minutes. Serve with spaghetti noodles or on hoagie buns and top with Mozzarella cheese.
Stir together dry ingredients; add remaining ingredients. Bake in a loaf pan at 350° for 1 1/4 hours. Turn on a wire rack to cool.
Mix all ingredients. Pour into greased cake pan. Place in cold oven. Bake at 325° for 1 1/2 hours or until done.
Mix shortening, sugar, egg yolks and vanilla. Stir in flour and salt. Roll 1 teaspoon dough into ball and dip in slightly beaten egg whites. Roll in chopped nuts. Place on baking sheet and press thumb in middle. Bake at 350° for 12 minutes. Let cool and fill the center with filling. Refrigerate after a couple of days.
Clean desired vegetables and cut into slices about 1/2-inch thick, then cut into strips as you would potatoes for French fries. Cover with buttermilk and soak for a while. Drain and batter with flour. Deep fry in hot oil until golden brown. Vegetables will be more crisp if you wait until you remove them from the oil to salt. Drain on paper towel.
In a saucepan, bring pineapple and Jell-O to a boil. Stir until dissolved. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour into an 11 x 7-inch dish. Chill until firm. Cut into squares. Yield: 12 servings.
Mix well in bowl. Grease and flour Bundt pan. Pour 1 1/2 cups pecans around bottom of pan. Pour batter over pecans. Bake 45 minutes at 350°. When cake is done, mix the following in saucepan. Bring to boil and boil 2 to 3 minutes. Poke holes in cake with fork while cake is still hot in pan. Pour over cake.
Place bread crumbs in 1-quart baking dish. Pour melted margarine over crumbs and toss to coat. Mix tomatoes, brown sugar and salt. Pour over bread crumbs. Mix gently and bake in 425 degree oven for 30 minutes.
Lightly grease cookie sheets. Beat until frothy the egg whites. Add about 2 tablespoons at a time, beating well after each addition the sugar. Continue beating the meringue until stiff peaks are formed. Fold the hazelnuts into the meringue mixture. Shape dough into balls about 1/2-inch in diameter. Place on the cookie sheets. Bake at 300° for 25 minutes. With a spatula, carefully remove cookies from cookie sheets to cooling racks. Makes about 4 dozen cookies.
Boil water, salt, vinegar, dill seed and celery seed for 5 minutes. Pour over fruit and seal. Let stand 4 to 6 weeks. Pack jars and set in hot water before pouring hot solution in jar (prevents breaking and seals better). Fill with small or pieces of green tomatoes. Cucumbers can be used instead or mixed with tomatoes. A sprig of fresh dill can be used. Also, two hot peppers may be added if desired. Solution for 6 quarts.
Mix Cajun seasoning, oil, lime juice, oregano, cumin and garlic in shallow glass or plastic dish. Stir in shrimp and scallops. Cover and refrigerate 30 minutes.
In a saucepan, combine chicken, water, onion, carrot, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in potato. Simmer, covered, about 15 minutes more or until chicken and potato are tender. Remove chicken. When cool enough to handle, cut chicken into bite-size pieces. Return to saucepan. Mash potato slightly. Combine milk and cornstarch; add to saucepan. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Ladle into soup bowls; sprinkle with chives. Makes 4 servings.
Place sliced pears and sugar in pan in layers.	Let stand about 1 hour or until sugar melts to make syrup.	Cook on low heat until pears are tender and done.	Pour into sterilized jars and seal.
Preheat oven to 350°. Beat eggs and half and half cream together. Blend in cheese, spinach, bacon bit, salt and lemon juice. Place in 9-inch quiche or pie pan, bake at 350° for 45 minutes. Cool slightly and cut into 10 wedges.
Cook squash, onion, salt and pepper in 1/2 cup water slowly until most of the water is gone. Drain. Add sour cream, Worcestershire, eggs and 1/2 of cracker crumbs. Add cheese and pimento; stir well.
Bring to boil the oil, vinegar and sugar. Pour over beans, pepper and onion. Stir and marinate for 24 hours.
Preheat oven to 375°. Stir-fry the ginger in hot oils for 30 seconds. Add next 6 ingredients and stir-fry for 2 minutes. Add soy sauce and cornstarch mixture. Stir until slightly thickened. Remove and cool. Cut each phyllo sheet in half (7 x 18-inch) with narrow side facing you. Brush with butter and place 2 tablespoons filling 1-inch from bottom. Fold sides to cover filling. Brush long side with butter and roll up. Repeat process with remaining phyllo and filling. Refrigerate or freeze until ready to use. Before serving, brush with butter and sprinkle with sesame seed. Bake in preheated oven for 15 minutes or until brown. Serve immediately.
Heat oven to 400°. Lightly grease pie plate or quiche dish. Cook and drain broccoli or put frozen broccoli into greased pie plate. Sprinkle onion, green pepper and cheese over it. Blend remaining ingredients in the blender. Pour over vegetables. Bake until golden brown, 35 to 40 minutes. Let stand 5 minutes before cutting or put vegetables in night before. Refrigerate. Add remaining ingredients in morning and bake. Delicious!
Cook cut ziti for 10 minutes; drain. In large bowl, combine ziti, 1 1/2 cups sauce, Ricotta, Mozzarella, parsley, egg, oregano, garlic powder and pepper. Into a 3-quart casserole, pour 1 1/2 cups sauce. Spread the ziti mixture evenly over the sauce. Top with remaining 1 1/2 cups sauce. Sprinkle with Parmesan cheese. Bake, covered, at 375° for 30 to 35 minutes or until hot and bubbly. Serves 8.
Cook bacon, keeping drippings.	Crumble bacon and place in large tall pot. Cook onions until soft in bacon grease. Place in	pot. Brown ground beef and add beans, tomatoes and seasonings. Bring all to a boil over medium heat; reduce heat and simmer for 4 hours. Keep pot covered.
In double boiler, melt chocolate. Add milk, salt, coffee and liqueur. Mix well until smooth. Refrigerate 30 minutes. With hands dusted in cocoa, roll each into a ball. Refrigerate. Makes 4 dozen.
Mix all ingredients together. Shape into balls size of walnuts. Deep fry until golden brown.
In a 9 x 13-inch pan, place crushed Teddy Grahams and butter to form a crust. Combine cream cheese, sour cream, Cool Whip and powdered sugar. Spread 1/3 of this mixture over graham cracker crust. Place sliced bananas over cream cheese mixture until covered. Follow with strawberries and crushed pineapple. Spread some of the cream cheese mixture over the fruit. Layer again with fruit. Top with last of cream cheese mixture. Then top with crushed Teddy Grahams, chopped nuts and coconut to your taste. Decorate with cherries.
Cream together vanilla wafers, butter and walnuts. Press half of mixture in bottom of 9 x 13-inch pan. Chill. Mix together cream cheese, milk, powdered sugar. Spread cream cheese mixture on cookie layer. Spread rest of cookie mixture on top. Spread a generous layer of Cool Whip. Top with pie filling. Also works well with blueberry or strawberry filling. Doubled recipe fits lasagne pan.
Stew chicken. Cool. Remove meat from bones. Melt butter; stir in stuffing. In large oblong baking dish, put a layer of crumbs, a layer of chicken, mushroom soup (diluted with chicken broth), then another layer of chicken and the chicken soup (diluted with broth). Top with crumbs. Bake 45 minutes or until bubbly and brown.
Beat cream cheese, confectioners sugar and milk in mixer bowl until light and fluffy. Add peanut butter; mix well. Fold in whipped topping. Spoon into pie shells. Drizzle with chocolate syrup. Sprinkle with peanuts. Yield: 18 servings.
Mix first 7 ingredients well and pour into pie shell. Bake in a 350° oven for 45 minutes.
Mix ingredients. Baste chicken with mixture. Roast at 350° for about 40 minutes.
Combine all ingredients. Heat over low heat stirring until all ingredients come together to a creamy consistency. Serve over your meat loaf or as a dipping sauce.
Brown pork chops. Set aside. In saucepan, heat water and butter to simmer. Add sage and onion stuffing and unpeeled apple. Stir lightly until moisture is absorbed. Spoon stuffing into greased 9-inch square baking dish. Arrange chops over stuffing. Cover dish with foil. Bake at 350° for 30 minutes. Remove foil and bake 10 minutes longer. Makes 5 to 6 servings.
Break ends off of snow peas and pull string from straight side of peas. Blanch peas in boiling water for 1 minute. Remove from water immediately and pour peas into a bowl of ice water. Mix cream with Boursin cheese and put mixture in a pastry bag. Slit the straight side of peas to open and pipe cheese mixture into peas. Arrange on a plate and serve well-chilled.
Melt 1 sq. chocolate and 1/2 c. butter. Mix in sugar, 1 tsp. vanilla, egg, graham cracker crumbs, coconut, and nuts. Press into baking dish and chill.
Mix sugar and butter. Blend well. Add eggs one at a time. Blend well. Add flour and baking powder to mixture. Then add milk and vanilla. Bake at 325° for 35 to 45 minutes.
Combine milk, 1 cup sugar and vanilla in deep Corning Ware dish (or any baking dish). Let get hot on top of stove. Make biscuit dough using 1 cup sweet milk. Let rise about 30 minutes, then work down and roll out like pie crust. Spread about 1/2 of pound box whipped margarine over dough; sprinkle 1 cup sugar over margarine. Roll up like jelly roll and cut 1/2-inch blocks and put in hot milk, turning cut sides up. Bake in oven for 25 to 30 minutes at 275°.
Mix cream cheese and sour cream and spread into pie plate. Layer the rest of the ingredients. Serve with taco chips.
Use a piece of Reynolds Wrap. Spray with Pam or use oil. Put potato, a cut up piece of bacon, cheese, onion, green pepper, salt and pepper on the foil. Put on grill or fire for 1/2 to 1 hour, until tender.
Mix all ingredients together. Shape into 1-inch balls. Bake at 350° for 15 to 20 minutes. Serve warm.
Drain tomatoes, reserving oil. Coarsely chop tomatoes and set aside. Heat 1 tablespoon reserved oil from tomatoes in a large skillet. Saute onion and garlic in hot oil until tender. Add chicken and saute 8 minutes or until tender. Add basil and reserved tomatoes; saute an additional 2 minutes. Add salt, pepper and an additional 2 tablespoons reserved oil from the dried tomatoes.
Combine first 5 ingredients in mixer bowl; mix until smooth. Spoon into greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes or until cake tests done. Remove and cool on wire rack to cool.
Mix eggs, softened butter and brown sugar. Next add the salt, flour, baking powder, soda and vanilla; mix well. Add the chocolate chips. Pour into an 8 x 12 baking pan for 20 to 25 minutes at 350°. Let cool and cut into squares. Makes 12 bars.
Mix cream cheese, margarine, dressing mix, mustard and garlic until smooth and creamy. Hollow out bread and pour mixture into the hollowed hole. Take bread from the hole and cut into strips for dipping.
Cook eggplant 10 to 15 minutes; drain and mash. Add the rest of ingredients. Blend well and chill for 1 hour. Form mix into bite size balls, roll in flour. Fry puffs in olive oil. Drain on paper towels. To freeze, place on tray and freeze; put in Baggies when frozen. To serve, bake on cookie sheet for 10 to 12 minutes at 400°.
Stir together flour, sugar, cocoa and cinnamon. Make well in center. Combine egg, oil and milk. Add to dry ingredients in well; stir until moistened. Fold in chopped nuts. Fill greased or paper lined muffin pans 2/3 full. Bake at 400° for 18 to 20 minutes. Yield: 12.
Preheat oven to 350°. Melt butter in 9 x 13-inch pan. Combine crackers, cheese and spices. Dip fish in butter, then in crumb mixture. Arrange fish in pan. Bake 25 to 30 minutes or until fish flakes with a fork. Serves 4.
Melt chocolate and butter in a bowl over hot water. Work half of the sugar into the egg yolks, stirring with a whisk until mixture lightens in color. Combine yolk mixture with chocolate mixture. Whip egg whites to soft peaks. Gradually add the remaining sugar to make a stiff meringue. Fold into chocolate batter carefully, preserving as much volume as possible. Chill to set, approximately 3 hours. Smooth one-half batter into a greased 9 x 12 baking dish. Bake for 30 minutes at 350 degrees. Cool (it will fall). When cool, smooth remaining batter into the same pan and freeze solid, 3 hours or overnight. Bake 20-30 minutes at 400 degrees until center is hot, but still liquid and fudge is cakey on top and bottom. Serve warm with a dollop of whipped cream.
Thaw hash browns. Saute onion in butter. Add hash browns, soup, sour cream. Mix well. Spoon into 9x13 casserole. Sprinkle bag of cheese over potato mixture, then top with crushed corn flakes.
Lightly dredge breasts in flour. Lightly brown in 3 to 4 tablespoons butter. Put in single layer in a 9 x 13-inch pan.
*If you use spicy barbecue sauce or salsa, sauce will have more of a kick.
Dissolve lemon gelatin in 1 cup boiling water; stir in 1/2 cup ginger ale. Set aside 1 cup gelatin and chill until thickened (1 hour). Stir in 1/2 cup Cool Whip into remaining dissolved gelatin; chill until thickened. Repeat with orange then strawberry gel. Pretty when put in clear bowl. Most children love this because there isn't anything in the jello (fruit, etc.).
Peel baked sweet potatoes. Mix all ingredients and put in pie shells. Bake at 350° for 30 minutes.
Cook cornstarch, 2 tablespoons sugar and water together until clear; set aside to cool. Mixture will be stiff. Beat egg whites until it stands in a peak. Add cornstarch mixture; beat until creamy. Continue beating and gradually add 6 tablespoons sugar, the vanilla and salt. Beat until creamy. Can be used on anything that calls for meringue.
Boil squash until tender. Drain and mash squash. Add all remaining ingredients except 1/2 of the butter. Pour into baking dish. Pour remaining butter over top. Sprinkle with additional cracker crumbs. Bake at 375° for 30 to 45 minutes.
Combine sugar, milk and water. Bring to a boil about 3 to 4 minutes (until soft ball forms in water). Remove from heat. Add nuts and vanilla. Stir mixture until thick. Pour on wax paper and separate.
In a bowl, combine cracker crumbs and butter; mix well. Stir in sugar and peanut butter. Press into greased 8-inch square pan. In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill for 30 minutes. Cut in squares. Chill until firm, about 30 minutes longer. Store in refrigerator.
Dissolve gelatin and sugar in boiling water. Pour into skillet. Add butter, simmer over low heat for about 5 minutes. Add carrots and cook over moderate heat for 15 minutes, basting frequently. Serves 4 - 6.
Mix white sugar and 1 teaspoon cinnamon in a bowl. Roll biscuit dough out, cut in fourths. Roll in sugar mixture. Arrange in Bundt pan; sprinkle nuts through mixture. In small saucepan, mix the margarine, brown sugar and 1 teaspoon cinnamon and heat until the sugar is dissolved. Pour this mixture over the biscuits. Bake at 350° for 30 minutes or until golden brown. Turn out on plate; serve warm. Pulls apart.
Preheat oven to 350 degrees. Combine pretzels, margarine, and 3 Tbsp. sugar and mix well. Bake in a 9x13 inch pan for 10 minutes. Cool completely. Cream the cheese and blend in 1 cup sugar. Add the whipped topping, mixing well. Spread over the cooled pretzels. Dissolve the gelatin in the boiling water. Add the frozen strawberries, breaking up with a fork as you stir. Chill until slightly thickened. Pour over whipped topping layer, chill until set.
Dissolve gelatin in water. Stir in remaining ingredients and pour into 1-quart mold. Chill until firm. Makes 8 servings.
Cover cucumbers, onions and pepper with ice water with 2 tablespoons canning salt. Let set 1 hour, then drain. Boil all ingredients for 10 minutes. Put in jars and seal.
Place chicken in bottom of a 13 x 9-inch pan. Mix soup, onion, mayonnaise and milk together. Spread over chicken. Melt 2 tablespoons of butter or margarine and mix with 1/2 cup of corn flake crumbs. Sprinkle on top of each piece of chicken. Bake at 350° for 1 hour.
Mix well cream cheese, vinegar, onion, celery, Worcestershire sauce, salt, pepper and mayonnaise. Add shrimp. Refrigerate.
Mix well. Refrigerate in bowl. Make small balls. Freeze. Bake 20 minutes at 350°.
Stuffed olives crown a pretty double-molded spread of meat and cheese. Makes 25 servings.
Heat Jell-O in water until dissolved. Add marshmallows and cook until melted. Remove from heat and add remaining ingredients. Cool until set.
In small bowl, beat cream cheese, powdered sugar, margarine and vanilla until light and fluffy. Stir in cranberries. Store in refrigerator. Makes 3/4 cup.
Heat the marshmallows, candy bars and milk over medium-low heat until melted. Cool to room temperature. Whip one cup whipping cream and fold into cooled chocolate mixture. Pour into pie crust. Freeze and then top with Cool Whip or whipped cream.
Beat eggs until foamy. Add oil, sugar, vanilla and zucchini. Mix lightly, but well. Add flour, salt, soda, cinnamon, baking powder, allspice and nutmeg; mix together. Divide batter into 2 greased and floured loaf pans. Bake at 325° for 1 hour or until toothpick comes out clean.
Combine water and bouillon in saucepan. Bring to boil. Stir in rice. Cover. Reduce heat and simmer 25 minutes or until liquid is absorbed. Remove from heat. Stir in yogurt, salad dressing, pepper and cilantro. Spoon into 1-quart dish coated with spray. Bake uncovered at 350° for 20 minutes. Top with cheese. Bake 5 minutes. Makes 6 servings.
Saute celery and onion in margarine. Mix rice, onion, celery and raw broccoli. Add soup, salt, pepper and Cheez Whiz. Pour into buttered casserole dish. Top with grated cheese, if desired. Bake 30 minutes at 350°.
Sift 2 cups flour and powdered sugar together. Cut in margarine until well blended. Spread in bottom of 9 x 13-inch pan. Bake at 300° for 25 minutes. Mix remaining ingredients and pour on cooled crust. Bake at 300° for 30 minutes. Cover with powdered sugar while still warm.
Combine in Dutch oven the broccoli, American cheese, chicken broth, Parmesan cheese and sour cream. Cook until hot. Add noodles and chicken. Sprinkle top with bread crumbs and Parmesan cheese. Bake at 350° to 400° for about 1 1/2 hours or until chicken is done.
Cream butter and Crisco together. Slowly add sugar. Add eggs, one at a time. Add flour and milk alternately. Add vanilla. Grease and flour tube pan. Add batter. Place in a cold oven. Set temperature at 350° for 30 minutes. Turn down to 325° for 1 hour.