HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine 3/4 cup flour. corn meal, yeast and baking powder. Stir together milk, shortening, sugar and salt until shortening almost melts. Add to dry ingredients. Add egg. Beat on low 1/2 minute. Beat 3 minutes on high. At low beat in remaining flour 2 minutes. Cover and refrigerate several hours or overnight. About 1 1/2 hours before serving, time out of refrigerator. Stir down. Let rest 10 minutes. Drop batter into greased muffin pans. Fill half full. Cover and let rise 1 hour. Bake at 325° for 20 to 25 minutes. Makes 12 rolls.
Saute meat in butter. Mix soy sauce, water, ginger and garlic to make a sauce mixture and serve over hot rice or noodles.
Mix butter, flour and nuts until crumbly. Press into 9 x 13-inch greased pan. Bake crust at 350° for 15 to 20 minutes until golden. Cool.
Preheat oven to 350°. Mix raisins, milk and bran together; let soak for 15 minutes to soften. Combine rest of liquids and add to bran mixture. Mix all dry ingredients, fruit and nuts; add to bran mixture. Do not overmix. Fill greased muffin cups or muffin papers to top. Bake for 30 to 40 minutes. Makes about 2 dozen.
Cook broccoli and drain. Add other ingredients; pour into buttered casserole dish and top with 3/4 cup grated cheese. Dot with butter. Bake in 350° oven for 45 minutes.
Roll the lamb in seasoned flour. In a large casserole, melt the butter. Add the oil. Heat. Add lamb cubes, a few at a time, and brown quickly. Remove and set aside. Add the onions, carrots, potatoes, celery and apples. Fry, stirring until lightly browned. Season with salt and pepper. Stir in 1/2 tablespoon seasoned flour. Add stock and stir. Return meat to pan. Bring to a boil. Cover, reduce heat to low and simmer for 1 hour or until lamb is tender. Stir in the jam. Taste and adjust seasoning.
In large pan, brown beef and onion. Drain. Add chopped tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer uncovered, stirring occasionally, 30 minutes.
Bring the sugar and water to a boil; cook well until sugar dissolves. Add the whipping cream; cook to soft ball stage (238° on candy thermometer). Cool and beat until mixture starts to cream. Add the nuts, coconut and cherries. Mix and pour into mold lined with Reynolds Wrap.
Cream the butter, sugars, cream cheese and vanilla. Add eggs, flour, soda and salt. Stir in chips and nuts. Pour in two 12-inch greased pizza pans and bake at 375° for 20 to 25 minutes.
Combine vegetables and seasonings in a medium bowl. Pour salad dressing over all. Let stand 2 hours or longer in refrigerator. Serve with chips or crackers.
Combine all ingredients and place in small covered baking dish. Bake at 350° for 1 hour.
Put cooking oil in measuring cup. Add Crisco until oil rises to the top ring. Add sugar and eggs; beat. Sift dry ingredients together and add to first mixture. Roll into tiny balls and press with solid bottom of a glass dipped in sugar. Bake at 375°. I bake on cookie sheets that do not require greasing.
Combine the flour, cornmeal, salt, baking powder and soda. Sift together in a bowl. In another bowl, beat the egg slightly. Then beat in the honey or molasses, pumpkin, buttermilk and melted butter until well blended. Add the liquid ingredients, all at once, to the flour mixture and stir just until blended. Spoon into greased medium-sized muffin pans, about 2/3 full. Bake in a 425° oven until nicely brown on top, about 15 minutes. Makes about 18 muffins. Serve hot with plenty of butter. Extra good with baked beans or meat dishes.
Put all ingredients in a bowl and mix well. Make into 1 large loaf or 2 small ones. Pour tomato juice over top to 1/2 up on loaf and bake approximately 1 hour at 350°.
Cook macaroni according to package directions. Drain. Rinse with cold water. Drain well.
Grind hazelnuts in blender. In processor, blend molasses and butter. Chill for 1 hour. Season and tie quail to hold in shape. Saute quail in 2 ounces of butter. Start with breast side down, turning to brown all sides. Finish in oven for 5 minutes at 450°. Remove quail; drain and add hazelnut butter to thicken. Season with salt and pepper.
Trim all fat from sirloin and cut into pieces approximately 1 to 1 1/2-inch square. Brown well in 1 tablespoon of butter. Remove from heat. Start rice as directed on package. Add 1 1/4 cups of water to meat; scrape bottom of pan with fork to incorporate all meat drippings. Blend 3/4 cup hot water with flour, salt and pepper, stirring flour vigorously to prevent lumps. Stir flour mixture into sirloin and water. Prepare Hunter's Sauce as directed on package but do not thicken. Add Hunter's Sauce to meat. Return to heat and stir constantly until gravy is thickened. Continue to cook about 5 minutes. Serve over rice. Egg noodles can be used instead of rice, if preferred. Serves 5 to 6.
Preheat oven to 350 degrees. Mix together. Bake in 9 X 13 prepared pan for 30 to 40 minutes.
Dip veal or chicken in beaten egg, then roll in seasoned bread crumbs. Saute in oil until browned on both sides. Place in a shallow baking dish and cover with spaghetti sauce. Top each piece of meat with a thin slice of Mozzarella cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20 to 25 minutes until cheese is melted and browns. Serve with tossed salad, bread and spaghetti.
Blend all ingredients except sugar; add sugar. Knead to desired consistency. Store in Ziploc bags or plastic containers.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and cinnamon. Stir in oats and chocolate morsels; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookies, or 12 to 13 minutes for a crisp cookie. Makes about 5 dozen 2 1/2-inch cookies.
Mix all ingredients together. Add enough milk to make a batter. Bake in 350° oven until top is starting to brown. Let cool, then ice with buttercream icing.
Ice a vanilla wafer 1/2 red, 1/2 yellow. Place a mint cookie on top. Ice one wafer green, dip in coconut and put on mint that has a dap of green icing to hold top of cookie to Burger. Bag in lollipop bags. You will need more green icing than the others. Keebler grasshoppers have 40-42 in 1 package. Use 2 wafers per burger. Wilton cake decorating colors best for icing. Deeper and better colors.
Brown the ingredients and use lots of salt and pepper. Boil 2 cups of chicken broth, add to the ingredients, cover and cook, over medium heat, for 15 minutes and do not peek. After 15 minutes, look and cook 5 minutes more. Mix well. Serve with the chicken and broccoli.
Bake at 325° for 45 minutes or you can put in crock-pot for a day on low.
Mix well with hands. Form into balls. In a frying pan with small amount of oil, brown on all sides. Drop in boiling spaghetti sauce.
Grind cranberries and orange peel together. Chop balance of orange. Add to cranberries. Chop celery and add. Add sugar and nuts to jello. Serve chilled.
Line 9 x 13-inch pan with pie crust and bake. Whip the soft cream cheeses with vanilla. Add confectioners sugar, and mix. Add whipped cream. Put in pie crust. Top with pineapple pie filling. Refrigerate overnight. May be served with creme de menthe.
Baking Temperature: 350°. Baking Time: 10 to 12 minutes.
Season chops and fry. Mix potatoes, cheese, 1/2 onion rings, sour cream, 1/2 cup milk and soup. Place in bottom of pan. Place chops on top and cover with the remainder of ingredients. Top with cheese and onion rings after baking for 45 minutes in a 325° oven.
Marinate artichoke hearts and mushrooms for 30 minutes. Heat oven to 375°. Separate dough into 8 triangles. Place triangles in ungreased pie pan. Press over bottom and up sides to form crust. Bake at 375° for 8 minutes or until lightly browned. Cut salami into strips; sprinkle over bottom of crust. Sprinkle Mozzarella cheese. Drain artichokes and mushrooms from marinade. Sprinkle over cheese. Top with green onion, Parmesan cheese, parsley, olives and pimentos. Bake an additional 10 to 15 minutes or until crust is golden brown.
Mix all ingredients together except walnuts. Form into a ball and roll in chopped walnuts. Freezes well.
Mix first 5 ingredients. Beat shortening until creamy. Add sugar gradually. Beat in egg and molasses. Mix in 1/4 of flour mixture. Repeat until all flour is added. Roll into small balls. Roll in sugar. Bake 12 minutes at 350°.
In a large bowl, beat the eggs and milk. Add spaghetti. Toss to coat. Transfer to a greased 13 x 9 x 2-inch baking dish. Top with beef, spaghetti sauce, pepperoni, mushrooms and onion. Sprinkle with garlic salt. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Yield: 8 servings.
Beat butter, cream cheese and sugar in a large bowl until well blended. Add egg yolk, almond extract and orange juice. Beat well. Stir together flour, baking powder and salt. Gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut. Cover. Refrigerate 1 hour (or until firm enough to handle). Remove wrappers from the chocolate Kisses.
Stir contents of Danish dessert into 1 3/4 cups cold water. Boil for 1 minute, stirring constantly. Chill. Fold in all fruit and refrigerate.
Cook and mash potatoes. Put in 2-quart bowl. Cool slightly. Drop egg into potatoes, beat well and add next 4 ingredients, which have been sifted together. Beat thoroughly.
Combine crumbs and butter and press onto the bottom of a 9-inch spring-form pan. Combine sherbet, orange juice and 1 cup whipped topping. Pour over crust and freeze. Heat fudge topping and milk over low heat. Cool slightly and add remaining Cool Whip. Pour over sherbet and freeze until firm.
Combine all ingredients in mixing bowl except olive oil; whip until thoroughly mixed. Pour olive oil in slowly while whipping vigorously. Yields approximately 3 cups or 1 1/2 pints.
Parboil green peppers for 2 minutes. Alternately thread first 3 ingredients on skewers. Combine next five ingredients. Brush kabobs with wine/oil/lemon mixture. Place on grill (or under broiler). Grill 15 minutes, turning and basting frequently. Yield: 4 servings of 6 oz. kabob.
Preheat oven to 350°. Reserve 2 tablespoons butter. In a large mixing bowl, beat remaining butter and sugar until light and fluffy. Add flour and cocoa; mix well. Grease a 13 x 9 x 2-inch baking pan; press into pan with floured hands. Bake 15 minutes.
In medium bowl mix together dry ingredients. In large bowl beat together oil, egg whites and honey. Mix in carrots. Fold in flour mixture then add raisins and nuts. Drop by tablespoonfuls 2 inches apart on nonstick cookie sheet. Bake at 350° for 13 minutes. Cool on wire racks.
Cream shortening and brown sugar. Add egg; mix well. Add raisins and nuts. Mix in a bowl, flour, soda, baking powder, salt and spices. Add to creamed mixture. Drop by spoonful on sheet. Bake at 375° for 9 to 10 minutes. Very good.
Brown onion, pepper and hamburger. Add tomatoes, rice, salt, chili powder and pepper. Cook 10 minutes and stir. Put in 8-inch square pan. Grate 1/4 pound cheese and put over top of meat. Bake at 350° for 40 minutes.
Brown ground beef with onion, green pepper, mushrooms and garlic salt. Pour off fat. When beef mixture is browned, add rice and cook for 1 minute, stirring to keep rice from burning. Add tomatoes and pimento; salt and pepper, if desired. Pour into 1 1/2-quart casserole dish and bake 1 hour at 350° or until rice is tender.
Mix all ingredients except broccoli and stuffing. Stir in broccoli. Put in buttered casserole dish. Bake 20 minutes at 350°. Top with herbed stuffing mix. Dot with butter and bake for 15 more minutes.
Heat oven to 350°. In large skillet, brown meat and garlic. Drain. In small skillet, brown onions in butter with basil and oregano. Combine remaining ingredients except 1/2 cup Mozzarella cheese and Parmesan cheese with butter in oblong baking dish; mix well. Sprinkle with reserved cheese and dot with butter. Bake about 40 minutes or until slightly browned.
Mix all ingredients together well. Bake at 375° in 9 x 13-inch dish about 40 minutes or until done.
Cream butter, shortening and sugar. Add eggs, mixing well. Blend in flour. Shape by rounded teaspoonfuls into balls. Blend cinnamon and sugar; roll balls in mixture. Place 2-inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Immediately remove from sheet to cool. Can use colored sugar for different holidays. Makes 6 dozen.
Prepare pie filling with milk as directed on package. Pour in 2 cups whipped topping. Arrange banana slices on the bottom of crust. Pour mix over bananas; sprinkle nuts over. Freeze at least 4 hours or overnight.
Dissolve jello. Add marshmallows. Add to whipped milk. Add 1/2 cup sugar and 1 can pineapple. Line pan with graham crackers and butter mixture. Pour in jello mixture and put into refrigerator until set.
In a blender or food processor, combine the garlic, salt and oil and process until smooth. Add the basil and the nuts and process until smooth. Transfer the mixture into a bowl and mix in the cheese. Serve room temperature pesto over hot spaghetti or pasta.
Preparation of Noodles: Bring water to a boil and place noodles in water and boil 5 to 8 minutes stirring occasionally. Do not overcook. Remove from stove and drain into colander under cold water for a few minutes; let drain.
Cream shortening, margarine and sugars. Add beaten eggs and vanilla. Add flour, baking powder and baking soda, mixing well. Add nuts, coconut, chocolate chips and corn flakes. Mix and drop by large spoonfuls on a cookie sheet. Spread each one lightly with back of spoon. Bake 15 or more minutes in 350° oven.
Use a greased 9 x 13-inch Pyrex dish. Combine croutons and cheese and spread on bottom of greased dish. Beat the eggs slightly and add milk, salt, mustard, onion salt and dash of pepper. Mix and pour over the croutons and cheese. Prepare and refrigerate overnight. May be topped with cooked crumbled bacon (8 slices) or bacon bits. Bake at 350° for 45 minutes.
Mix cake mix, oil, eggs and sour cream or buttermilk well. Stir in nuts. Spoon half of batter in well greased and floured 13 x 9 x 2-inch baking pan. Add the brown sugar and cinnamon to remaining batter and mix. Spoon over batter in baking pan. Bake at 350° for 30 minutes. Cool.
Mix well and cook on medium heat until thickens. Cool. Pour into 2 baked pie shells. Top with meringue.
In a large bowl, mash the potatoes. Stir in the pineapple, pecans, brown sugar and butter. Pour into a 2-quart baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.
Cook rice in 1 cup of the broth in covered saucepan until almost tender, about 30 minutes. Cook spaghetti in butter over low heat until golden brown, about 2 minutes. Stir frequently. Watch carefully. Add browned spaghetti, onions, green pepper, garlic, thyme, salt, pepper and remaining 1/2 cup broth to rice. Bring to boil; reduce heat and cover. Cook over medium heat until liquid is absorbed, about 10 minutes. Remove from heat; let stand 2 minutes. Garnish with parsley. Makes 4 servings.
Combine cabbage, celery and green onions in large bowl; mix well. Mix mayonnaise, sour cream, lemon juice, salt, white pepper and fennel seed in small bowl. Add to cabbage mixture; mix well. Chill, covered, for 2 to 3 hours. Add apples and cheese cubes; toss to mix. Yield: 12 servings.
In a large bowl mix raisins, baking soda, water, eggs and margarine; gradually add flour, sugar, vanilla, salt and nuts. Bake in 3 greased and floured 1 pound coffee cans or tube pan. Fill coffee cans half full. Use all batter in tube pan. Bake at 350° for 1 hour.
Slice Twinkies lengthwise and place in pan, cream side up. Spread pineapple on top of Twinkies. Spread sliced bananas on top of pineapple. Mix up pudding and spread on top of bananas. Spread Cool Whip on pudding and refrigerate.
Cream butter and sugar together. Blend in egg. Add flour, salt and baking powder that has been sifted together. Add vanilla. Roll out on floured surface to about 1/8 inch thickness. Cut with floured cookie cutter to desired shapes. Transfer to cold cookie sheet with a thin bladed spatula. Bake at 375° for 8 to 10 minutes.
Saute bacon and chopped onion. Add and brown ground beef. Add remaining ingredients and mix. Pour into baking dish. Bake at 375° for 30 minutes.
Beat eggs, sugar and salt slightly, then add everything else. Pour into 1-quart baking dish and set in pan of water 1-inch deep. Bake at 350° for 50 or 60 minutes.
Beat egg and margarine and gradually add cake mix. Beat until smooth. Spread in 8 x 12 x 2-inch greased pan.
Step 1: Mix jello according to directions on box. Pour into 9 x 13-inch rectangular pan. Allow to almost congeal. Add crushed pineapple. Sprinkle chopped pecans over jello and return to refrigerator to completely congeal.
Cream butter and sugar. Add eggs, one at a time. Mix 3 1/2 cups flour with baking powder and add alternately with orange juice to butter. Combine candied cherries and candied pineapple. Sift remaining 1/2 cup flour over fruit that has been cut in large pieces. Add vanilla, 3 or 4 cups pecans and fruit to batter. Put in tube pan with greased paper bottom. Bake 2 hours in slow oven. Yield: 5 pound cake.
Pour ingredients into an unbaked pie crust. Top with second crust. Bake at 350° for 45 minutes. Cool 10 minutes.
Saute onions, garlic and celery in oil, then add hamburger and drain. Add remaining ingredients. Simmer 20 minutes.
Mix all ingredients together. Put in a 9 x 13-inch greased dish. Top with crushed Ritz crackers. Drizzle butter over top. Bake at 325° for 1 hour.
Heat oven to 350°. Mix potatoes, sour cream, cheese, soup and onion. Spoon into greased 13 x 9-inch baking dish. Toss crumbs and butter, then sprinkle over potato mixture. Bake 1 hour and 15 minutes. Makes 10 to 12 servings.
Mix together in large bowl flour, sugar and salt. Add Karo, water, butter and vanilla and beat until smooth. Pour into 10-inch pie crust. Top with pecan halves (or nut pieces). Bake at 325° for about an hour until silver knife inserted in center comes out clean. I usually make two at a time. One is gone in no time.
Place layers of thinly sliced potatoes, green pepper and onions in buttered baking dish; season each layer with salt and pepper. Mix soup and milk; pour over potatoes and bake 1 1/2 hours at 350°.
Layer cream cheese, chili, cheese and olives in Pyrex pie pan. Microwave on High for 10 minutes or 30 minutes in a 350° oven. Sprinkle green onions on top. Use paper towel to soak up excess grease.
Cook the broccoli; place in bottom of greased casserole. Layer chicken over broccoli. Combine soup with mayonnaise; pour over chicken. Sprinkle cheese and bread crumbs over top. Bake at 375° for 45 minutes.
Cut ribs into serving size portions. Pack into pot and cover with water. Add salt; cook until tender, about 1 hour. Add kraut, pushing down meat stock. Cook 30 minutes longer or until most of liquid is evaporated. Makes 5 servings.
Chop asparagus. Mix in remaining ingredients. Pour into greased casserole or loaf pan. Bake at 325° for 45 minutes, or until golden brown.
Crush crackers and mix with melted margarine. Pat in an 8 x 12-inch pan and freeze for 1/2 hour.
Mix together cottage cheese, salt, sugar, flour, egg yolks and cream. Fold in stiffly beaten egg whites and pour into pie shell. Bake at 375 degrees for 1 hour. Delicious served with maple syrup.
Wash oysters in cold water. Add cracker crumbs to melted butter; mix well. Cover the bottom of a baking dish with a thin layer of crumbs. Add a layer of oysters. Season with salt and pepper; add 1/2 the milk. Repeat and cover top with remaining crumbs. Bake in moderate oven for 30 to 45 minutes.
Bake according to directions, but do not overbake. Cool. Frost with chocolate icing. Cut into squares.
Beat eggs, sugar, salt and vanilla in medium bowl at medium speed about 1 minute. Add melted butter and continue beating until well blended. Mix in flour and cocoa on low speed. Stir in coconut and nuts. Spread evenly in greased 8-inch square baking dish. Cook 3 minutes. Give dish a quarter-turn then continue to cook 4 to 6 minutes until top springs back when lightly touched. Cut into squares.
Mix together. Fold in potatoes. Turn mixture into a greased 9 x 12 casserole dish. Toss corn flakes with 1 tablespoon butter. Bake at 350° for about 1 hour or until casserole is golden brown and the potatoes are tender.
Cut steak into serving size pieces. Dredge in flour, salt and pepper. Pound to tenderize. Brown on all sides in oil. Arrange in layers with onion in baking dish. Add water and Worcestershire. Cover and bake at 325° for 2 to 2 1/2 hours or until the meat is very tender. Remove to platter and keep warm, reserving pan juices. Serve over noodles or potatoes with gravy.
Cream sugar and shortening. Add cold potatoes and eggs and blend well. Stir in chocolate or cocoa mixture. Sift dry ingredients together and add alternately with milk. Stir in vanilla and chopped nuts. Bake at 350° for 1 hour in angel food cake pan or 45 minutes in 2 small loaf pans. Ice when cool.
Beat eggs well. Add sugar and milk; beat. Stir in corn and vanilla. Pour into a buttered casserole dish. Bake at 350° for 1 hour and 15 minutes or until knife inserted in center comes out clean.
Prepare rice. Cut up vegetables. Saute onions in oil. Add remaining ingredients and stir-fry 15 minutes. Serve with Chinese noodles.
Drain vegetables. Mix water, sugar, oil, salt, pepper and vinegar. Bring to a boil. Pour over vegetable mixture. Refrigerate overnight in covered bowl.
In medium bowl, pour 1 cup boiling water over 1 1/2 cups cereal. Cool; set aside. Blend sugar, oil, eggs and buttermilk. Stir in rest of dry cereal and warm cereal. Bake in baking cups at 375° for 35 minutes. Makes 2 1/2 dozen.
Brown ground beef and drain. Place ground beef in a large pot with other ingredients and simmer for 1 hour. Serve over spaghetti.
Slice bread into 8 slices. Generously butter each slice. Lightly sprinkle garlic powder on each slice. Place drained tuna in a bowl. Add chopped onion and 2 to 3 tablespoons of mayonnaise (enough to moisten tuna, but not as much as when you make regular tuna sandwich). Mix well. Spoon tuna on each slice of bread. Top with 1/2 slice of cheese. Place on broiler pan. Broil until cheese melts and very slightly browns. Serve hot.
Mix all ingredients, beat vigorously 30 seconds. Pour into greased or lined with paper baking cups in muffin pan. Fill to 7\8 full. Bake at 450° for 20 min.
Toss first 3 ingredients in a large bowl. Bring to boil the rest of the ingredients. Pour over cabbage mixture. Toss during cooling. Cover and store in refrigerator. Will keep several weeks.
In a blender, combine the black beans, broth, cumin, black pepper, lime juice and zest. Pulse until just mixed. Pour into a serving bowl and add chilies, bell pepper and cilantro. Mix well and serve with tortilla chips. Serves 4 to 6.
Blend all ingredients and cook according to pudding directions. Pour over baked pie crust. Refrigerate. Top with whipped topping before serving.
Cream together and chill thoroughly. Slice apples. Sprinkle with lemon juice (prevents them from turning brown). Dip into Taffy Apple Dip.
Slice apple into salad bowl. Coat and toss with lemon juice. Add greens, scallions, raisins and walnut pieces. Toss with oil dressing.
Boil noodles until tender. Boil chicken and then remove off bone. Saute onion and bell pepper. Pour chicken, noodles, seasonings, Ro-Tel tomatoes, corn or peas and celery soup into pan. Mix well. Add Velveeta cheese in chunks. Bake, covered with foil, for 35 minutes. About 15 minutes after being baked, stir and mix in melted cheese.
Mix together butter, eggs and milk. Set aside. Cook spinach according to package directions. Drain well and mix with grated cheese and onion. Combine flour, baking powder and salt. Add flour mixture to butter mixture and stir. Add spinach mixture. Pour into a 12 x 8 pan sprayed with PAM. Bake at 350 degrees for 35 minutes.
Dissolve box of Jell-O in container of 1 1/2 cups of boiling water. Empty can of pie filling and pineapple in 9 x 9-inch dish (do not drain pineapple).
Start with rhubarb in 12 x 8-inch pan. Then just layer everything in above order on top. Bake at 350° for 1 hour.