HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put ice cream salt on bottom of roaster. Cover salt with water. Put the roast, seasoned with salt and pepper and rubbed with Worcestershire sauce all over, in on top of salt. Cover with ice cream salt until roast disappears. Sprinkle with water. Set oven at 500°. Roast for 15 minutes per pound.
Cream butter and vanilla. Blend in sugar. Form into balls. Stick toothpicks into balls. Melt chocolate chips and paraffin in double boiler. Dip balls in chocolate until nearly covered, leaving some peanut butter mixture exposed on top. Refrigerate.
Preheat oven to 350°. Cream butter and margarine (I use all butter). Add rest of ingredients, beating after each addition. Stir in nuts. Drop by half teaspoon on cookie sheet sprayed with Baker's Secret or lined with tin foil. Bake 15 minutes or less at 350° until edges are brown.
Melt butter; mix all ingredients, except cheese. Pour into pie plate. Cut 1/4 strips of cheese and lay on top in crisscross pattern. Bake at 375° for about 20 minutes or until bubbly. Serve with crackers, toast points or chips.
Cook broccoli, drain and cover bottom of greased large casserole. Add chicken. Mix soups, mayonnaise, egg and lemon juice; spread over chicken. Cover with cheese. Melt butter and add to dressing. (I also add some chicken broth.) Spoon over soup mixture. Bake 1 hour at 350°.
Boil approximately 5 pounds unpeeled Idaho potatoes in salted water until they pierce easily with a fork, being careful not to overcook. Remove from water; peel and dice potatoes. Place in a large ceramic or glass bowl. Mix remaining ingredients with potatoes thoroughly. Refrigerate, covered, overnight. This potato salad will keep very well refrigerated. Improved with age.
Mix hamburger, bread crumbs, onion, milk, eggs, parsley, salt, Worcestershire sauce and pepper gently. Shape into 1-inch balls.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat well. Mix together dry ingredients and add to cream mixture. Beat well. Stir in shredded zucchini. Pour in a greased and floured 9 x 13 x 2-inch pan. Sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes.
Press crescent rolls into bottom of 9 x 13-inch pan (or cookie sheet with one inch or more sides). Bake at 350° for 20 minutes.
Brown hamburger; drain. In 2 1/2-quart crock-pot, mix all ingredients. Let simmer on high for 2 hours. Serve.
Marinate broccoli, tomatoes and olives for 3 hours in dressing. Combine with noodles and cheese. Toss lightly and eat.
Mix ingredients as listed in order, gradually until dough is thick. Roll onto floured surface and add flour until dough is stiff. Roll out and cut into shapes of your choice. Place on lightly greased cookie sheet and bake at 350 degrees for 10 - 12 minutes. Let cool, enjoy!
Cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon. Cook onions in drippings until tender; add bacon to pork and beans in tomato sauce, brown sugar, Worcestershire sauce and mustard. Mix well. Bake at 325° for 1 1/2 to 1 3/4 hours.
Cook eggplant with onion until tender. Drain and mash. Mix cheese and crumbs; set aside. Mix eggplant, egg, 1/2 milk, salt, pepper, butter and 1/2 of cheese and cracker mixture. Pour into greased casserole dish. Add remaining crumbs and bake at 350° until set and browned.
Combine brown sugar, melted butter, corn syrup, nutmeg and cinnamon. Pour into greased 9 x 13 x 2-inch pan and spread evenly to cover bottom of pan. Slice bread 1/2 to 3/4-inch thick and place over syrup mixture. Beat milk, eggs and vanilla together and pour over bread. Cover and refrigerate overnight. Bake uncovered for 30 to 35 minutes in 325° oven. Use spatula to remove each slice from pan and turn syrup side up on plates.
Combine pineapple with juice, eggs, sugar and flour. Pour into buttered 1-quart casserole. Cut bread into squares. Melt butter in pan. When hot, add bread and brown. Put on top of pineapple mixture and bake at 350° for 40 to 45 minutes.
Pour strawberry Jell-O mix and water into glass dish (sprayed with Pam). Dissolve, then pour crushed pineapple and frozen strawberries into Jell-O mixture. Refrigerate until congealed.
Melt sugar and syrup. Take off stove and stir in peanut butter. Mix in corn flakes. Drop by spoonfuls on ungreased cookie sheet.
Cook sausage, crumbling with a fork, until no longer pink. Drain and cool. Add cheese, Bisquick and water. Mix with fork just until blended. Roll into 1-inch balls; place on a large cookie sheet 2 inches apart. Bake at 400° for 12 to 15 minutes or until well puffed and browned. Makes about 50.
Dredge steak in flour, salt and pepper; brown in oil. Add remaining ingredients and bake at 325° for 1 to 1 1/2 hours. Mushrooms may be added.
Boil potatoes and onions until tender and drain. Then mash, leaving some lumps. Add all other ingredients as desired. Could also add Bordeaux seasoning to make soup spicy. Could also add grated or bits of cheese as desired. Carrots, broccoli, cauliflower or squash could be substituted for potatoes.
Prepare the original Rice Krispies Treats recipe. Press mixture into a 15 x 10 1/2 x 1-inch jelly roll pan coated with cooking spray. Cool completely, about 30 minutes. Cut down the center into 2 halves. Spread 1 cup prepared chocolate frosting on one half and place second half on top, to form 2 layers. Chill about 30 minutes. Gently cut into 2 x 2-inch squares. Yields 15 sandwiches.
Wash carrots and pare them with a vegetable peeler. Remove ends. Cut carrots crosswise into 1/4-inch rounds. In a saucepan, put water, orange juice and margarine. Add carrots. Cover tightly and simmer over low heat 25 minutes or until carrots are crisp and tender. Check to make sure that carrots do not burn, because most of the liquid will be absorbed. Add a few tablespoons of water if necessary. Sprinkle carrots with vanilla and orange rind; mix well.
Blend broth into soup in 2-quart casserole. Add all ingredients and mix well. Bake in a 325° oven for 50 to 60 minutes.
In a large skillet, brown sausage, onions and green peppers. Drain off excess fat. Stir in tomatoes, sour cream, chili powder, sugar and salt. Add uncooked macaroni. Cover and simmer about 30 minutes, stirring frequently to avoid sticking until tender.
Combine fruit; toss with Yogurt Dressing. Arrange in lettuce-lined bowl. Garnish with apple slices. Makes 4 to 6 servings.
Combine sugars, flour, cinnamon, nutmeg and salt. Spread blueberries in pastry-lined pie pan. Sprinkle with half of sugar-flour mixture and half of lemon juice.
Into a large bowl, squeeze juice from lemon. Stir in mayonnaise, celery salt, white pepper and cardamom. Cut unpeeled apples and pears into 1-inch chunks. Cut each grape in half. Stir apples, pears, grapes and celery into mixture. Cover and refrigerate.
Spread bread slices with dressing. Layer 1 slice of bread with sauerkraut, turkey pastrami and cheese. Top with remaining bread slice. Melt margarine in small, nonstick skillet on medium heat. Place sandwich in skillet and cover. Heat 3 minutes on each side or until sandwich is lightly browned and cheese is slightly melted. Makes 1 sandwich. Calories: 380. Traditional Reuben Calories: 970.
Mix and boil for 5 minutes the brown sugar, hot water, shortening, raisins, salt, cinnamon and cloves. Cool, then add flour, baking soda and hot water. Bake in 9 x 13-inch greased pan for 1 hour at 350°.
Sprinkle dates with 3/4 teaspoon baking soda. Pour boiling water over dates, let stand until cool.
Cook rice according to package directions, leaving out butter. Set aside to cool. In large bowl, combine chicken, broth, lemon juice, salt and pepper. Add red pepper, celery, onions and reserved rice. Gently stir in green peas and nuts. Cover and refrigerate until thoroughly chilled. Serve on lettuce leaves. Serves 6.
Beat eggs until fluffy. Add dry ingredients and blend. Add milk and corn; mix. Dot with butter. Bake in buttered casserole at 350° for 1 hour.
Sift flour, baking powder, salt, baking soda and cinnamon twice. Combine sugar and oil. Beat well. Then blend in carrots and drained pineapple. Beat eggs, one at a time. Add to carrot mixture, then add to the dry ingredients. Pour in ungreased pan (Bundt pan works well also). Bake 1 hour or slightly longer until done.
Combine pie crust mix, sugar, cinnamon and nutmeg. Add about 5 tablespoons water until mixture is moistened and forms a ball. Divide dough into 24 one inch balls. Press each ball into 1 3/4-inch muffin cups to cover bottoms and sides of tin. Combine pie filling, milk and lemon peel. Spoon a rounded teaspoon of filling into each cup. Top with chopped pecans. Bake at 375° approximately 15 minutes or just until pastries begin to brown. Yield: 24 pastries.
Prepare lettuce, tomatoes and onion as you would for tossed salad. Add beans. Chill. Just before serving, add the cheese, Fritos and meat (if used). Toss well. Add Catalina dressing and stir to completely coat salad.
Blend flour and Crisco. Add salt, milk and vinegar and beaten egg. Blend altogether. Will keep 2 weeks in refrigerator. Makes 6 crusts.
Mix potatoes, sugar, eggs, vanilla, milk, and butter together and pour into a greased 9x13 inch casserole.
For crust: Boil margarine and water. Add flour and beat until it forms a ball. Add eggs, one at a time, and beat well. Grease a 9 x 13-inch pan and spread the mixture in it. Bake at 400° for 30 minutes.
Mix and pour into greased and floured 13 x 9 x 2 pan. Bake 35 to 40 minutes at 350°. Cool.
Cook spaghetti and drain. Saute beef and butter until brown and add tomato sauce, salt and pepper. Combine cheese, sour cream, cottage cheese, scallions and peppers. Spread 1/2 spaghetti in a casserole. Cover with cheese mixture. Then add rest of spaghetti. Pour beef mixture over top. Chill 20 minutes. Bake at 350° for 45 minutes.
Sift flour, sugar and salt 2 times. Melt oleo. Add water and cocoa. Bring to a boil and pour over dry ingredients; mix well. Add eggs, buttermilk (in which soda has been dissolved), and vanilla. Bake in a greased cake pan at 350° for 20 minutes or until done done in a 9 x 13-inch pan.
Combine first 3 ingredients and set aside. Put grated potatoes in bowl; add eggs, onion and flour mixture, beating thoroughly with spoon. Heat oil in heavy skillet. When oil is hot, spoon about 2 tablespoons of batter for each pancake into oil, leaving about 1/2-inch between pancakes. Cook over medium heat until golden brown and crisp on one side. Turn carefully and brown on other side.
Mix together soups and salsa. Grease 9 1/2 x 13-inch pan. Line bottom with tortillas (cut in quarters). Layer chicken, green onions, cheese and soup mixture. Continue and make last layer cheese (on top). Bake for one hour at 350°.
Keep popped corn warm. Cream together margarine, cheese and seasonings. Pour off any water that is worked out of margarine. Toss cheese mixture with popped corn. Contains about 75 calories per cup. Makes 5 quarts.
Mix thoroughly the flour, butter and confectioners sugar. Press evenly in bottom of ungreased pan, 8 x 8 x 2-inch or 9 x 9 x 2-inch. Bake for 20 minutes at 350°.
Combine meat and crumbs, egg and milk. Shape into six patties. Coat lightly with 1/4 cup flour. Brown in hot oil. Drain. Combine tomato sauce, undrained mushrooms, wine, parsley and oregano. Pour over meat. Cover and simmer 20 to 25 minutes. Serve over hot noodles. Sprinkle with Parmesan cheese and serve.
Bring water to a boil. Add grits and salt. Cook slowly for 10 to 15 minutes or until done. Add garlic, green chilies, cheese and butter. Stir until melted. Pour into greased 2-quart casserole. Bake at 350° for 30 minutes. Remove from oven and garnish with scallions (optional). Makes 10 servings.
Mix all ingredients. Bake at 325° for 20 minutes on greased cookie sheet.
Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients and add to dry ingredients, stirring until batter is moistened.
Grease 9 x 13-inch cake pan. Press 1 large crescent roll on bottom, up to 1 inch on sides. Beat 1 cup sugar, 1 egg yolk, 1 teaspoon vanilla and the 2 packages cream cheese, together. Cut a piece of wax paper the size of pan and spray it with Pam. Press the other package of crescent rolls on wax paper and flip it onto cream cheese mixture in pan. Pinch the dough together. Beat egg whites with fork and spread on top of crust. Take 1/2 cup sugar and 1 teaspoon cinnamon and sprinkle on top. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Shape into balls. Roll in sugar. Bake at 375° for 10 to 12 minutes. Press kisses into center while hot.
Mix all ingredients together. Leave in refrigerator overnight so the flavors will blend together. Cut raw vegetables to dip size. I use celery, carrots, mushrooms, cucumber, zucchini, cauliflower and broccoli.
Combine the biscuit mix, sugar, cream and orange juice in a mixing bowl and stir until dough leaves side of bowl. Knead several times on lightly floured board. Roll out about 3/4 of the dough on a lightly floured board to a 9 x 13-inch rectangle, 1/4-inch thick. Place in baking dish. Slice the apples into thin wedges and arrange over the dough. Sprinkle with the cinnamon and additional sugar. Drizzle the caramel sauce over the cobbler. Roll out the remaining dough and cut into thin strips. Arrange in crisscross fashion over the apples. Bake at 375° for 25 to 30 minutes or until browned and apples are tender.
Heat 1 teaspoon garlic powder, onion, beef, salt and pepper in oil. Add tomatoes and hot water. Simmer 5 minutes or longer. Blend beaten eggs with cottage cheese in bowl.
Grease a muffin tin. Mix the 3 ingredients. Put into about 10 muffin tins. Bake at 425° for 10 to 15 minutes.
Blend cheese, salad dressing and lemon juice. Fold in whipped topping. Fold in rest of ingredients. Pour into wax paper lined pan (9 x 13-inch). Freeze.
Use 4-quart saucepan. Bring water, cornstarch and sugar to a boil. Boil 2 minutes; remove from heat. Add Jell-O; let cool, then put in sliced strawberries. Pour into prebaked pie shells. Refrigerate. Top with Cool Whip before serving. "I have used graham cracker shells."
Melt chocolate bar over hot water. Fold in Cool Whip. Pour into pie shell. Garnish with chocolate kisses, if desired. Cool in fridge approximately 1 1/2 hours before serving.
In a mixing bowl, beat margarine or butter, peanut butter and shortening with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour, the sugar, brown sugar, eggs, baking soda and vanilla to the margarine mixture. Beat until thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour. Stir in chopped peanuts.
Brown beef, celery, onion and salt. Drain fat. Add rest of ingredients and place in large casserole dish. Bake, uncovered, at 350° for 1 1/2 hours. Stir occasionally and add more water, if needed. Serve over chow mein noodles with soy sauce.
Thaw fish if frozen. Place steaks in a 2-quart square microwave-safe baking dish. Cover with microwave-safe plastic wrap; turn back one corner to vent. Cook on 100% power (High) for 4 to 8 minutes or until fish flakes easily, turning and sprinkling with 1/4 teaspoon of the lemon-pepper seasoning. Let stand while preparing sauce.
Cut chicken in bite size pieces. In bowl, combine chicken, marmalade, soy sauce, salt, ginger and garlic powder. Cover and let marinate for several hours or overnight in refrigerator. Partially cook bacon. Cut each slice in half and wrap around each piece of chicken. Secure with toothpick. Place bacon wrapped chicken on rack in broiling pan and broil 5 minutes or until chicken is fork-tender, turning nuggets once and brushing with marmalade mixture. Great appetizer!
Trim broccoli into florets. Peel stalks and slice a quarter inch thick. Steam just until crisp, about five minutes. Drain and rinse under cold water to stop cooking. Saute chicken in olive oil, soy sauce and minced garlic over medium heat, being careful not to burn garlic. Melt butter in a large pot. Add the cooked broccoli, the chicken mixture and the cooked ziti. Cover and cook 10 minutes over low heat, stirring often. Mix in cheese and pepper. Makes 6 to 8 portions. Best when made a day ahead and reheated.
Cream butter, sugars, eggs, vanilla and syrup. Mix in dry ingredients. Mix well. Refrigerate a couple of hours. Roll and cut with round cutter. Put on cookie sheet and brush with beaten egg. Bake at 325° until done to touch.
Saute oil and spaghetti until light brown. Add broth, bouillon and chicken and cook 15 minutes. Add vegetables and cook 15 minutes.
Place potatoes in greased casserole dish. Set aside. Combine onion and butter and celery in pan. Cook until tender. Add milk and cubed cream cheese and salt. Cook until smooth. Pour over potatoes. Top with Cheddar cheese. Bake at 400° until done and brown (1 hour). Makes 2-quart casserole.
Spread evenly over cake batter to within 1-inch of edge. Bake as directed on cake box.
Remove, core and seed tomatoes. Put through coarse food grinder and drain off all juice. Add water and all other ingredients, except spices. Cook 45 minutes and stir often. Add spices last 5 minutes. Pack in jars. Process 10 minutes.
Cook pork, onion and garlic in oil until onion is golden. Add tomato sauce and paste, mushrooms and seasoning. Simmer 15 minutes. Alternate layers of macaroni, cheese and meat in greased 2-quart casserole. Sprinkle top with cheese. Bake in moderate oven (350°) for 45 minutes. Serves 8.
Put all ingredients in large bowl. Mix very well, even kneading with hands if so needed. Place mixture in loaf pan. Bake at 350° for approximately 1 hour. Let cool for around 30 minutes before slicing. Delicious!
In a saucepan, combine chocolate chips, milk and butter. Heat over low heat until chocolate is melted. Remove from heat. In a large bowl, combine marshmallows and peanuts. Fold in chocolate. Spread in a 13 x 9 x 2 pan (lined with waxed paper). Chill 2 hours or until firm. Cut into 1 inch squares. Make 8 dozen.
Potatoes should be slightly thawed and placed in a 13 x 9-inch pan. Combine and heat butter, onion, soup, sour cream, cheese, salt and pepper. Pour over potatoes. Top with cornflakes. Bake at 350° for 1 hour. Serves 12.
Combine 1 1/2 cups brown sugar, 1/2 stick butter, 1 1/2 cups water and boil 5 minutes. Remove from heat. Stir in 1 teaspoon vanilla. Set aside. Mix 1 cup brown sugar, 1 cup sugar and butter. Add flour, baking powder, cinnamon, salt and milk.
Mix sugar, oil and eggs (one at a time). Add dry ingredients a little at a time until all is well blended. Add carrots, vanilla and nuts. Bake at 350°. Baking time: 2 (9-inch) layers, 30 to 35 minutes; 9 x 13-inch pan, 55 to 60 minutes and tube pan, 1 hour and 10 minutes.
Mix cheese and butter. Add remaining ingredients. Roll into 1/2-inch rolls. Chill well. Slice thin. Bake at 350° for 10 minutes. Do not overcook.
Make the jello and allow to congeal. After set, cut it into 1/2-inch squares. Whip the cream until in peaks. Add the sugar and vanilla. Open pineapple and drain. Combine all ingredients: jello, whipped cream, pineapple and marshmallows into large serving bowl.
Cook noodles until al dente. Rinse and drain. Cut up your choice of raw vegetables. Mix the first 6 ingredients and pour over pasta and vegetables. Chill 4 hours or overnight.
Cook potatoes until soft (about 10 minutes). Cook sausage and remove from skillet. Saute onions in sausage grease; add basil and oregano when onions are almost done. Drain water from potatoes, reserving 1 cup. Put potatoes and 1 cup potato liquid into soup pot. Add sausage, onions, milk and corn to pot. Cook until hot; do not boil.
Mix together beef, egg and bread crumbs and form small balls. Brown in frying pan and set aside. Discard grease and in pan, dissolve grape jelly, catsup and brown sugar. Add meatballs and simmer 15 minutes. Can be frozen for future use or refrigerate for 2 days before using. Makes 100 meatballs. Serve hot.
In a blender container, combine milk and raisins. Cover; blend until nearly smooth. Add ice cream and applesauce. Cover and blend until combined. Serve immediately in chilled glasses. Garnish with apple slices, if desired. Makes 3 (8-ounce) servings.
Brown pork chops; sprinkle with salt and pepper. Set aside. Make stuffing according to package directions. Arrange pork chops in 9 x 13-inch pan. Put in a pork chop, standing, with fat side up; then put in big spoon of stuffing, then slice of onion. Line up pork chops, stuffing, onion in rows in this order. Mix soup with 1 can water. Pour soup over pork chops and dressing. Cover and bake at 350° at least 1 hour; take cover off and bake 15 minutes more.
Preheat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Beat eggs, sugar, oil, pumpkin and yogurt in a large bowl on medium speed 30 seconds. Beat in flour, baking powder, cinnamon, baking soda and salt on low speed 30 seconds. Stir in raisins or nuts. Pour batter into pan. Bake 30 minutes. Cool. Cut into 2 x 1 1/2-inch bars. Store in refrigerator.
Pour alternately into a tube pan, starting with batter and ending with apple mixture. Bake 1 hour and 45 minutes at 350°.
Cream butter, Crisco and sugar until fluffy. Add eggs, one at a time; beat well. Sift flour and baking powder together and add to creamed mixture alternately with milk. Add flavorings. Place in tube pan. Place into cold oven. Bake 1 hour and 15 minutes at 350°.
Spread 1 cup sauce in the bottom of a 9 x 13-inch pan. Mix remaining sauce, spinach, cottage cheese, Mozzarella cheese, onion, parsley, mushrooms and oregano. Stuff shells with mixture and place upside down in sauce. Sprinkle top of stuffed shells with Parmesan cheese. Cover with foil and bake at 350° for 30 to 40 minutes.
Mix pudding, milk, sour cream, fold in cool whip. Layer wafers then bananas in bottom of dish. Pour the sour cream and cool whip mixture on the top of the bananas, put in refrigerator and chill.
In 2-quart saucepan over high heat, cook ground beef and onions until brown, stirring frequently. Stir in chili powder; cook 1 minute. Cover and simmer 5 minutes to blend flavors.
Heat the first 4 ingredients until smooth. Beat by hand or mixer. Add the remaining ingredients to the heated mixture. Chill and serve with fresh vegetables or crackers. Recipe can be halved (it makes a lot).
Saute onion, bell pepper and jalapeno in margarine. Add mushroom soup. Add cream cheese and let melt. Add shrimp. Simmer 5 to 10 minutes. Serve warm or cold with crackers.
Place frozen broccoli spears in buttered casserole dish. Mix chicken soup and mayonnaise together and pour over broccoli spears. Spread grated cheese over the top. Mix bread crumbs with melted butter and sprinkle over the top of all. Bake for 30 minutes, uncovered, at 350°.
Combine sugar, wine, lemon and cinnamon in small pan. Bring to a boil. Lower heat and simmer for 8 minutes. Add cranberries and continue cooking, 5 minutes for whole berry sauce or 12 minutes for jelly. May be strained while hot.
Mix eggs, shortening and sugars. Sift flour, baking powder, soda and salt. Stir in egg mixture. Add oats, vanilla and chocolate bits. Mixture will be crumbly. Drop dough by rounded teaspoons on cookie sheet. Bake at 400° for about 8 minutes.
In skillet, heat 1 tablespoon vegetable oil over medium heat. Add chicken and brown. Mix soup, water and vegetable combination well. Pour this mixture over chicken. Heat to a boil. Cover and cook over low heat for 5 minutes or until vegetables are tender.
Arrange bread in 9 x 13-inch greased pan. Layer cooked sausage (fried) or ham and mushrooms over bread. Add layer of cheeses. Combine eggs and seasonings, mixing thoroughly. Pour over layered ingredients. Cover and refrigerate overnight.
Dissolve the gelatine in soup. Add mayo. Chop fine the veggies and add the rest of the ingredients to the soup mixture. Refrigerate for 1 to 4 hours.
Cut up chicken. Put in pot with 3 quarts water, onion, 1 tablespoon salt and 1/4 teaspoon pepper and stew until tender. Remove chicken. Cut meat into one-inch pieces and return to broth.
In large skillet, cook bacon, green pepper and onion until clear or limp. Stir occasionally. Add corn and when it boils, stir in 1 slightly beaten egg. Add pepper and salt. Pour into baking dish and bake in preheated 350° oven for 25 minutes.