HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare fettuccine, drain; melt butter in skillet. Add onion, then vegetables; cook until tender, set aside. Brown kielbasa and drain. Combine kielbasa, vegetables and cream; simmer. Add cheese, parsley, garlic and seasoning salt. Combine with fettuccine. Serves 5 to 6.
Blend all ingredients in a blender until smooth. If it appears too thick, add a little more olive oil.
Combine graham cracker crumbs, sugar and 1/2 cup butter. Spread in a 9 x 13-inch baking dish. Mix powdered sugar, eggs, 1 cup butter and vanilla. Spread over crumbs. Spread on pineapple. Layer banana slices on top. Layer strawberries on top of bananas. Sprinkle on nuts. Spread with Cool Whip. Top with cherries. Refrigerate.
Cut off tops of green peppers. Remove seeds and membrane. Precook green peppers in 1 cup boiling, salted water for about 5 minutes; drain. Sprinkle salt inside peppers. Brown meat and onions in hot fat; add tomatoes, rice, Worcestershire sauce and add salt to taste. Cover and simmer until rice is almost tender, about 5 minutes. Add cheese.
Heat broth to boiling. Stir in curry powder, saffron and rice. Cover and reduce heat to simmer. Simmer 20 minutes.
Heat margarine and water to rapid boil; stir in flour vigorously over low heat. Mix until it forms a ball, about 1 minute. Remove from heat; beat in eggs until smooth. Drop dough onto ungreased cookie sheet. Bake until puffed and golden brown. Bake 35 to 40 minutes in 400° oven. Cool away from draft. Cut off tops, remove any dough and fill with pudding and dust with confectioners sugar.
Saut onion and celery in margarine. Add broth, cream cheese and soup. Stir over low heat until melted. Add remaining ingredients, except Parmesan. Pour into 1 to 1 1/2-quart casserole. Sprinkle with Parmesan. Bake at 350° for 30 minutes.
Combine sugar, shortening, boiling water and salt and let stand until cool. Dissolve yeast in warm water and add to mixture. Add eggs and flour and mix/knead thoroughly. Refrigerate overnight. Shape and let rise 3 hours. Bake at 425° until brown.
Mix ingredients and bake in 3 cake pans at 350° for 30 minutes. Let cool before icing.
Heat oven to 350°. Grease a 9 x 5-inch loaf pan.
Break eggs into a large bowl. Add crab meat, soy sauce, salt, pepper and cornstarch. Mix all ingredients well. Heat wok. Add 2 tablespoons oil. Stir-fry bamboo shoots and water chestnuts for 30 seconds. Add onion and celery for 1 1/2 minutes. Remove from wok and put aside to cool. Mix eggs. Add crabmeat mixture to vegetables. Mix well. Reheat wok and add 2 tablespoons oil of mixture (2 tablespoons each). Add oil if necessary.
Beat with mixer 2 minutes. Pour 2/3 of batter into greased and floured Bundt pan. Add 1/4 cup chocolate syrup to remaining batter and mix. Pour into Bundt pan. Bake at 350° for 50 minutes. Cool 15 minutes. Remove from pan. Sprinkle sifted powdered sugar on top.
Preheat oven to 425°. Combine flour, milk and eggs. Batter will be lumpy. Put butter into 12-inch round frypan. Place pan in oven and allow to become very hot. Pour batter into pan. Bake for 20 minutes or until the pancake is puffed and golden brown. Sprinkle with confectioners sugar and lemon juice.
Steps 1 through 4 can be done ahead of time and the puree can be refrigerated for a day or two before the finishing touches are added and the soup is heated and served. pieces. Place in a large saucepan with water, cinnamon stick and salt. Bring to a boil. Cover and simmer until tender (about 15 minutes). Remove the cover and let it simmer an additional 5 minutes over medium heat. Remove and discard the cinnamon stick. Set aside. over medium heat, stirring frequently. Add 1/4 cup wine. Cover and simmer 10 to 12 minutes more over medium heat. puree the yams in their water together with the pears au jus until smooth. (You may have to do this in several batches.) Transfer to a heavy kettle or Dutch oven. Sprinkle in the white pepper. Heat very gently just before serving. (Don't cook it or let it boil.)
Stir cornstarch, ginger, broth and soy sauce until smooth. Set aside. Brown chicken in 2 tbsp. oil. Set aside.
Cook slowly until soft-ball stage and set off. Add vanilla. When lukewarm, add pecans. Beat until stiff like. Pour into greased pan. Can halve the recipe.
Mix all ingredients, except nuts and chocolate, in a large mixer bowl. Stir in half of the nuts and chocolate morsels. Coat a 15 x 10 x 1-inch jelly roll pan with soft-type margarine. Spread mixture evenly in pan. Sprinkle top with remaining nuts and chocolate. Bake in a 350° oven for 20 to 25 minutes. Cool and cut in bars.
Mix all ingredients together well. Form into balls and roll in flour. Brown. Cover with beef broth or bouillon. Bake in oven at 325° for 1 hour. Gravy can be made from broth in pan. Serves 6-8 people.
Lay bread slices on bottom of 9 x 13-inch greased pan; sprinkle cheese on top. Sprinkle sausage on top; mix eggs, milk, mustard, salt and pepper, pour on top. Soak overnight. Bake at 350° for 35 to 45 minutes until bubbly and firm.
Cream shortening and sugars. Add eggs and vanilla. Pour boiling water over baking soda. Add to mixture. Mix thoroughly. Add flour; mix. Add oatmeal; mix. Add chocolate chips and nuts if desired. Drop by teaspoons on lightly greased cookie sheet. Bake at 375° for 8 minutes (soft cookie) to 10 minutes (hard cookie).
In large bowl, combine teriyaki sauce, juice, ginger, garlic and sugar to form the marinade. Wash chicken pieces and add to bowl. Marinate chicken for 15 to 20 minutes, turning once or twice.* Remove chicken from marinade. Arrange in a baking pan. Pour marinade over chicken.
Boil and simmer hamburger meat, onion and 1 cup water. Add rest of ingredients and simmer.
Mix together the first 3 ingredients. Press half of batter into 9 x 13 pan and bake 6 minutes at 350°.
Heat crushed pineapple in its juice and stir in jello. Cool. Add Cool Whip, buttermilk and nuts. Will fill large flat casserole.
Pour boiling water over cornmeal. Chill mixture for 1 hour. Heat 2 tablespoons shortening in a heavy skillet.
Line 9 x 11-inch pan with whole graham crackers. Combine next 4 ingredients. Add next 3 ingredients. Spread, while warm, over graham crackers. Cover with a large layer of graham crackers. Mix last 3 ingredients. Spread this mixture on top.
Combine dry ingredients. Gradually add milk. Cook over medium heat until it boils. Boil for 1 minute. Remove from heat and blend in butter and vanilla. Pour into shell. Cool.
Dissolve water and Jell-O. Let cool. Add remaining ingredients. Refrigerate until completely congealed.
Precook and drain spinach well. I remove water by squeezing with my hands. Mix everything and chill well. Roll into walnut size balls and place on cookie sheet. Freeze. Then put in plastic bags. Bake as many as you need at 350° for 25 minutes. Makes 40 to 50 balls.
Place tea bags in a pitcher; cover with boiling water. Steep for 5 minutes. Squeeze tea bags and discard. Stir in honey until dissolved. Stir in apple juice. Chill or add ice cubes to glasses. Pour into tall glass; add lemon slice and mint spring. Very refreshing!
Mix ingredients and spoon over chicken. Bake for 45 minutes at 375°. Serves 4 to 6. My gang loves this!
Toss potatoes, oil, salt and pepper until potatoes are coated. Put in a 13 x 9 x 2-inch baking pan. Toss in thyme leaves. Bake at 325° for 45 minutes or until potatoes are fork-tender.
Cut butter into flour with pastry cutter until crumbly. Add buttermilk, sour cream and ham. Stir until moistened. Turn dough onto lightly floured surface and knead several times. Roll dough to 3/4-inch thickness. Cut with biscuit cutter. Place on baking sheet. Bake at 425° for 12 to 14 minutes.
Grease bundt pan well. Line bottom with pecan pieces. Place rolls in pan. Sprinkle pudding over rolls. Melt oleo, add brown sugar and cinnamon and more pecans. Pour over rolls. Cover and let set overnight on counter to raise. Bake 350 degrees for 25 minutes or until brown.
Grind the cranberries and the whole orange. Cook in the 2 cups water until tender. Add Jell-O and mix well. Let cool until partially set. Stir in celery and nuts. This is even better if made a day ahead.
Mix yeast with liquid which is warm (105° to 115°). Add remaining ingredients, except flour. Mix well. Let sit a few minutes for yeast to "proof" (it will begin to bubble). Add flour 1 cup at a time. At some point, you will need to put dough on a board which is generously floured. Continue adding flour until dough can be easily worked. (It is hard to predetermine the amount of flour needed as moisture contents of flours vary.) You'll develop a "feel" for this. Shape rolls or loaves. Let rise until double. Bake at 350°, 8 to 10 minutes for rolls or 20 to 30 minutes for loaves.
Mix together by hand all ingredients. Roll into small balls. Cook on cookie sheet at 375° for approximately 20 minutes.
Mix the wet and dry ingredients together, then spread in a greased 9 x 13 inch pan. Bake a 325 for 30 minutes.
Mix all ingredients together. Roll into small balls and place on greased cookie sheet. Bake at 375° for 15 to 18 minutes. Serve hot.
Combine juice and water in separate bowl. Place sherbet and ice cream in punch bowl. Break into small pieces with large spoon. Add juices and stir until blended.
Put sliced fruit in 9 x 13-inch baking dish and add 1/2 of the sugar. Mix well. Mix flour, rest of sugar, baking powder and salt. Drop egg in and stir until crumbly. Pat mixture down on top of fruit. Pour melted butter over all and sprinkle cinnamon on top. Bake at 350° for 35 to 40 minutes.
In medium bowl, combine flour, meal, sugar, baking powder and salt. In small bowl beat egg yolks, blend in milk and butter. Add to dry ingredients; stir until mixed (batter may be slightly lumpy). Stir in onions, corn, red peppers and green chilies; set aside. In a small bowl beat egg whites until stiff peaks form. Gently fold in batter. For each pancake, pour about 1/4 cup batter onto slightly greased griddle; brown on both sides. Yields 20 pancakes.
In a large bowl, combine corn flake crumbs, butter and sugar. Press into 13 x 9 x 2-inch baking pan. Sprinkle with chips, nuts and coconut. Drizzle with milk. Bake at 350° for 25 minutes. Cool on wire rack before cutting. Yields about 2 dozen.
Slice cucumbers thin in bowl. Slice onions diagonally as thin as possible and add to cucumbers. Combine vinegar, sugar, dill weed, salt and pepper. Whisk with fork until well blended. Pour over onions and cucumbers. Turn with spatula to cover all pieces. Marinate 1 hour or more. Lift cucumbers from marinade. Serve on lettuce leaves. Garnish with tomato wedges.
Preheat oven to 375°. Brown chicken breasts in frypan. While cooking, season to taste with salt, pepper, parsley and garlic powder. Cook for approximately 15 minutes. Place chicken in casserole dish and spread salsa over breasts.
To Make Ahead: Microwave the potatoes 1 day ahead; scoop out the pulp. Wrap the skins in plastic wrap and refrigerate. Butter and bake before serving.
Mix all ingredients together. Bake at 350° for about 45 minutes to an hour.
Melt butter. Add Cheez Whiz and melt with butter. Cook onion and broccoli until tender (drain). Mix Minute rice, mushroom soup and milk. Pour all together and stir. Crumble Ritz crackers on top. Bake 30 to 45 minutes until rice is tender.
Cut baked potatoes into 1 inch cubes. Place half in a greased 13x9x2 inch baking dish. Sprinkle with half of salt, pepper, and bacon. Top with half of the sour cream and mozarella and cheddar cheese. Repeat layers. Bake uncovered at 350° for 20 minutes or until cheese is melted. Sprinkle with onions. Makes approximately 8 servings.
Chop or grind onions, peppers and pimentos. Drain off liquid. Blend in all other ingredients and refrigerate.
Brown beef, green pepper and onion. Drain. In a large mixing bowl, combine all ingredients together and mix well. Bake in casserole dish at 350° until bubbly, at least 45 minutes.
Mix nuts and cherries with 2 tablespoons flour. Combine cake flour, baking powder, salt, cherry juice and milk (which has been mixed together) and fold in the egg whites. Bake 35 minutes in 375° oven.
Scrub potatoes, rinse and boil with jackets on. After potatoes have cooled, peel and cut in 1/4 inch slices. Cook bacon and onion in hot pan until bacon is crisp and onion is transparent. Add vinegar, stock, and seasonings. Stir and let come to boil. Stir in egg yolk; remove from heat and pour over potatoes. Serves 2 - 4.
Drain juice from pineapple into cup and add enough water to make 1 cup liquid. Heat to boil. Add jello and dissolve. Add pineapple, milk and mayonnaise. Stir to cool then add cheese and refrigerate.
Soak cabbage leaves in salt water for 10 minutes. Mix hamburger, sausage, rice, catsup, crackers, Worcestershire sauce, eggs and celery salt. Shape into balls and place in cabbage leaves. Roll up. Put layer of sauerkraut into baking dish. Cover with shredded cabbage. Place cabbage roll-ups on top of this. Cover with a small can of tomato sauce. Bake 35 minutes at 350°.
Season flour to taste. Wash wings; dredge in flour as if you're frying chicken. Fry in deep fryer until crispy and done. While chicken is cooking, mix remaining ingredients together in large bowl. Pull chicken from deep fryer; strain excess grease. Sprinkle with Lawry's seasoned salt and dip in sauce. Let marinate for 10 minutes, then strain excess sauce. You're ready to serve. Makes 10 servings.
Mix butter until very, very soft. Add sugar and beat until well blended. Add flour slowly until well blended. Press evenly onto two cookie sheets. When still warm, cut into sticks. You can press chopped nuts or sesame seed onto top before baking. Bake at 350° until very light brown. Watch them as they brown very quickly.
Cook macaroni according to package instructions until tender. Drain. Rinse the dry cottage cheese thoroughly. Saute onions in butter. Add cottage cheese and macaroni and simmer for 5 minutes, stirring constantly.
Combine all ingredients. Pour in shallow baking dish. Saut 1/2 to 3/4 cup chopped pecans in 2 tablespoons butter. Spread on top. Bake at 325° for 15 to 20 minutes.
Combine and mix 3 to 4 minutes. Pour into greased pan. Bake at 350° for 50 minutes, depending on size of pan. Not recommended for eating just before drug testing!
Beat eggs, oil, cheese, onion and squash. Add Bisquick until well coated. Spray a 9 x 9-inch square pan with Pam. Bake at 350° for 45 minutes. Serve warm or chilled.
Cream together the margarine and powdered sugar. Add remaining ingredients; mix well. Shape into small balls. Bake at 350° for 20 minutes. Partially cool; roll balls in more powdered sugar.
Cook, debone and cut up chicken. Put Doritos in 2 baking dishes. Pour 3/4 cup chicken broth over chips. Salt with dash of garlic salt. Layer chicken over chips. Top with onions and peppers. Sprinkle with 1/2 of cheese. Heat soup and chili powder with 1 1/2 cups broth. Pour over casserole. Top with Ro-Tel and cheese. Bake at 350° for 30 to 45 minutes until cheese melts.
Bake potatoes. Cool and then spoon out centers. Crumble into big chunks. Add butter, salt and pepper to taste. Place in 9-inch pie pan. Pour cream over and allow to sit 30 minutes. Sprinkle cheese on top, then bake at 375° for 20 minutes.
Mix ingredients together. Pour mixture into 2 unbaked pie shells. Bake at 350° for 40 minutes.
Cream margarine and sugar; add egg yolks, vanilla and salt. Beat well, then gradually add flour. Mix well. Make 3/4-inch balls. Dip in egg whites; roll in walnuts. Place on greased cookie sheet. Press center with thumb. Bake for 15 to 17 minutes at 350°. When cool, fill with colored icing or jelly. Makes 2 1/2 to 3 dozen.
Add butter and egg to cake mix. Mix with fork. It will be doughy. Spread into greased and floured 9 x 13-inch pan.
Place first 3 ingredients in deep mixing bowl. Beat at medium speed with electric mixer until light and fluffy. Add flour and salt; beat on low speed until dry mixture is moistened. Divide dough in half; shape into balls. Wrap in plastic wrap and chill 4 hours. Remove one dough portion at a time. Place between 12-inch long pieces of wax paper. Roll into a 12-inch circle; peel away wax paper and place in a 9-inch pie plate and flute edges. Prick bottom and sides with a fork. Repeat procedure with remaining dough. Bake at 350° for 18 minutes until lightly browned. Cool. Yield: two 9-inch pie shells.
Sift together the flour, soda, cinnamon and nutmeg; set aside. Mix sugar and softened butter together. Add eggs one at time. Mix raw apples in and coat evenly. Add this mixture to dry ingredients. Add raisins and nuts. Grease and lightly flour a 9 x 13-inch pan. Bake in a 350° oven until done.
Mix first four ingredients. Put in 9 x 13-inch pan. Beat next 4 ingredients until smooth. Bake for 20 minutes at 350°. Cool. Top with pie filling and Cool Whip.
Sift flour. Add oil and sweetener. Mix until light. Beat eggs. Add other ingredients; mix well. Bake in tube pan at 350° for 25 minutes. Fresh apples may be used instead of bananas.
Cream together first 3 ingredients. Add onion salt and garlic salt to taste. Add parsley flakes (optional). Roll in chopped nuts.
Mix first 4 ingredients together. Warm milk. Add dry ingredients and egg yolks. Cook until thickens. Remove from heat. Add vanilla and margarine. Pour into 2 baked pie shells. Top with meringue or Cool Whip.
Beat eggs well. Add sugar, then add softened butter. Cream butter, sugar and add the beaten eggs. Add nuts and coconut. Pour into unbaked pie shell and bake at 325° for 40 to 45 minutes.
Saute first 2 ingredients together in small amount of butter. Mix all ingredients together. Put in pan or very large baking casserole. Bake at 350° for 1 hour.
Cream sugar and margarine. Add egg and vanilla. Add flour and soda, then brickle and nuts. Bake at 350° to 375° just until delicately browned. Watch closely, so they don't get too crisp.
Cut pork in cubes about 1-inch in size. Roll in flour and brown in small amount of cooking oil. In bowl, stir together the soup, 1 can water, dry soup mix and undrained mushrooms.
Combine melted margarine, cocoa and salt. Add vanilla and sugar. Combine all with milk, adding to desired consistency. Frosts two 8 or 9-inch layers or a 13 x 9-inch sheet cake.
Preheat oven to 400°. Cut all vegetables into 1/2-inch chunks. Toss potatoes, yams and squash with 2 tablespoons olive oil so all sides are coated. Spread vegetables in a single layer in 2 shallow baking pans and put in preheated oven for 10 minutes. Toss onions and peppers with remaining oil. Add to pan in oven; sprinkle with salt and pepper. Roast until vegetables are browned and begin to dehydrate, about another 20 minutes. Delicious hot or cold. May add 1 tablespoon curry powder.
Put water and butter in pan. Bring to boil and add flour all at once. Stir until the paste comes away from the sides of the pan. When cold, add the unbeaten eggs, one at a time. Chill in icebox. Drop by tablespoon on oiled paper (12 puffs). Bake 30 minutes in hot oven. When cold fill with whipped cream or thick custard when time to serve.
Bring crushed pineapple with juice to a boil. Add dry jello and stir until dissolved. Remove from heat to cool. When cooled, add buttermilk and then nuts. Add Cool Whip last. Stir until mixed well. Refrigerate.
Preheat oven to 350°. In a large bowl, blend 2 cups flour, brown sugar and	margarine until crumbly. Stir in pecans. Press crumb mixture into a 9 x 13-inch pan. Bake at 350°	for 15	minutes, or until light golden brown. In small bowl, beat cream cheese, brown sugar and vanilla. Blend in 2 tablespoons flour and	eggs. Pour filling over baked crust. Sprinkle butterscotch chips on top of filling. Bake at 350° for 15 to 20	minutes, or until firm to touch. Drizzle with melted chocolate.	Cut into bars when cool.
Saute rice and onion in butter in casserole dish. Add other ingredients and cover with foil. Bake 1 hour at 350°.
Melt Crisco. Add onion and cook until tender. Stir in flour and salt. Add milk and cook over low heat, stirring constantly until thickened and beginning to boil. Remove from heat. Stir in mustard and cheese. Arrange layers of potatoes, wieners and cheese sauce in 2-quart casserole which has been rubbed with Crisco. Top with cheese sauce. Bake in slow oven at 325° for 1 1/4 hours. Serve hot.
Boil linguini in salted water; drain. Add butter, ham, peas and mushrooms. In small bowl, beat egg yolks and cream with fork until foamy. Slowly add cream mix to linguini. Mix well. Stir in 1/2 cup Parmesan cheese. Stir gently over medium heat until thickened. Add remainder Parmesan cheese. Serves 8.
Put all ingredients into punch bowl except ginger ale. Make sure to stir mixture until sugar is dissolved. Chill mixture until ready to serve. Add ginger ale when ready to serve. Makes about 3 1/2 quarts.
Spray an 8 x 8 x 2-inch baking pan with nonstick coating; set pan aside. In a small mixing bowl combine 3/4 cup flour and 3 tablespoons granulated sugar. Cut in margarine until crumbly. Pat mixture onto the bottom of the prepared pan. Bake in a 350° oven for 15 minutes.
Beat eggs until frothy. Add all of the ingredients together. Grease a 1-quart baking dish. Pour mixture into dish and bake at 350° for 55 to 60 minutes or until inserted knife comes out dry or clean.
Slice cucumbers (1/4-inch thick) into jar (1 gallon). Fill jar with vinegar and spices; let stay for 60 days. Drain off vinegar and add dry sugar until jar is full of syrup, made from the sugar.
Pour hot water over gelatin; stir until dissolved. Refrigerate, stirring occasionally until consistency of egg white. Add pineapple, cottage cheese, celery, pimento and walnuts. Pour into 2-inch deep flat pan. Refrigerate until firm.
Melt margarine in casserole dish. Mix other ingredients and pour over melted margarine. Bake at 350° for 45 minutes, uncovered.
Beat eggs with table knife; add butter, sugar, flour and nuts. Pour in shells (8 to package at Woodman's). Bake at 350° for 12 minutes or until crust is golden.
Cream margarine and sugar. Add cheese; beat well. Add flour and mix. Put apples in buttered casserole and cover with mixture. Bake 30 minutes in 350° oven. (Watch carefully, cheese cooks fast.) Serve with meal; tastes good enough for dessert!
Cream margarine and sugar well. Add syrup; fold in eggs. add nuts and vanilla. Pour into unbaked pie shell and bake at 350° for 45 minutes to 1 hour.
Wash and cut off both ends, grate entire squash, rind included and mix with the above mixture. Put into two 9-inch pie tins. Bake at 350° for 45 minutes to 1 hour.
Place apples in 8-inch greased pan. Blend rest of ingredients until crumbly, then spread over apples. Bake 30 minutes at 375°. Serve warm with vanilla ice cream.
Mash up the ingredients in a bowl and roll into 1-inch (or a little smaller) balls. Bake at 375° until crispy (about 15 minutes). Serve with Dijon mustard for dipping. Makes 30 to 40.
Blend first 5 ingredients together. Split dinner rolls. Spread tops and bottoms with mixture. Add ham and cheese to bottom of dinner roll. Cover with top bread. Then cover in foil and bake for 10 minutes at 400°.
Place ribs in a large Dutch oven or kettle with enough water to cover. Add salt, lemon and onion and cook 45 to 60 minutes. Drain ribs thoroughly, discarding lemon and onion slices. Brush ribs well with sauce and place over slow coals. Turn every 10 minutes; brush frequently with sauce. Cook from 35 to 45 minutes or until done and well coated with sauce. Makes 8 servings.
Add water to mustard; mix to blend well. Stir in oil and salt. Makes 2/3 cup sauce.
Combine and mix well until blended. Place in a 13 x 9 x 2-inch pan.
Put chopped tomatoes in crock-pot; add beans and chili mix. Brown ground chuck and drain; put in crock-pot. Brown onion and celery in butter; add to mixture. Simmer 4 to 5 hours at 150°.
Beat egg in large mixing bowl. Add milk and oil, blending well. Add dry ingredients just until flour is moistened. Fold in blueberries. Fill greased muffin cups (12) to 2/3 full. Bake in 400° oven for 20 to 25 minutes or until golden brown. Remove from muffin pan immediately.
Cook squash and onion until tender; remove from heat. Add salt, pepper, margarine, cracker crumbs, 1/2 of cheese, milk and egg; mix well. Pour into casserole dish. Sprinkle with rest of cheese. Bake at 350° for 20 minutes.