HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pick over crab meat to remove any pieces of shell. Mince red or green pepper and celery; place in medium bowl with crab meat. Grate onion; add to crab meat. Add eggs, bread crumbs, mustard, Worcestershire, mayonnaise and hot pepper sauce; mix well. Shape crab mixture into oval patties using approximately 2 teaspoons of mixture for each patty. Place patties on large platter, cover and refrigerate. About 20 minutes prior to serving, in 12-inch skillet over medium heat, add butter and cooking oil. Cook 1/3 of crab cakes until brown on both sides, drain and keep warm until all crab cakes are cooked. Serve with your favorite seafood cocktail or tartar sauce.
Blend cornstarch with cold water. Add remaining ingredients. Cook and stir about 3 minutes. Cool and serve over ice cream or cake. Makes about 1 1/2 cups. If there are leftovers, store in refrigerator.
Mix crushed pineapple and instant pudding mix. Stir until dissolved. Add sour cream. Put in graham cracker crust. Put in refrigerator.
Dissolve gelatin in hot water, melt sherbet in gelatin mixture. Add fruit and nuts, pour mixture into 13 x 9 x 2-inch pan. Chill until firm. Serves 6 to 8.
Mix ingredients together. Use rounded teaspoons. Roll into balls and roll in bowl of sugar. Place rounded balls on cookie sheet. Bake at 350° for 10 minutes. Remove from oven and immediately press candy piece down in center of cookie. Remove from cookie sheet and cool.
Mix all ingredients together. Refrigerate for several hours to let flavors blend. Serve with crackers and chips.
Sift flour and baking soda. Cream sugar and sour cream; add eggs. Beat until foamy. Pour into tube pan. Bake at 350° for 1 1/2 hours.
Melt butter; add vinegar, catsup, Worcestershire sauce, garlic, lemon juice, onion, salt and pepper. Mix well and pour over meat.
Combine potatoes, sugar, eggs, vanilla and milk. Pour into buttered casserole and sprinkle with the following topping.
Mix sugar and cocoa. Add milk; cook over medium heat, stirring to dissolve sugar well. Add margarine or butter; keep heating until it melts. Remove from heat and stir in peanut butter, vanilla, oatmeal and coconut. May add nuts if desired. Drop by teaspoon on wax paper and cool.
Blend together and chill for serving later (at least 6 hours). Cut up your favorite fruit and serve.
Better made day ahead of serving. Mix together cornstarch and 3/4 cup sugar. Pour on boiling water, little at a time, or it lumps. Cook until thick and clear, stirring constantly.
Cream sugar and butter (shortening). Add eggs, one at a time. Mix	flour,	baking powder, nutmeg and salt together and add alternating with milk. Last, add raisins, nuts and oatmeal. Will be dry and you may want to mix with your hands. Put small amount on	the ungreased cookie sheet, making the cookies the size you want. (As the cooking goes on for quite a long time, you will find that you will be making larger cookies!!!)
Mix all ingredients and pour into a well-greased casserole dish, except crackers and butter. Crush enough crackers to make 1 cup and mix with butter. Sprinkle on top of casserole. Bake at 350° for 25 minutes. Delicious served as side dish for poultry or pork.
Melt butter in saucepan. Add onions; saute until golden, about 30 minutes. Add broth, water, wine and Worcestershire. Simmer, covered, for 30 minutes. Place bread slices on baking sheet in a 350° oven for 20 minutes. Pour soup into tureen. Place toast on top; sprinkle with both cheeses. Dot with butter and heat in a 400° oven until cheese melts. Serve. Makes 8 servings.
Combine all ingredients except oil. Shape mixture into balls with a teaspoon. Heat oil and deep fry shrimp balls until golden. Drain and serve immediately or keep warm in oven. Good served with hot mustard or plum sauce.
In a 2-quart glass bowl, put powdered sugar, 1 cup peanut butter and margarine. Microwave 1 minute; mix. Microwave 1 minute; mix. Spread in a 9 x 13 x 2-inch pan lined with wax paper. In the same bowl, put chocolate morsels and 1/2 cup peanut butter. Microwave 1 minute; mix. Microwave 1 minute; mix. Spread over first layer in 9 x 13-inch pan. Refrigerate and then lift out and cut into squares.
Preheat oven to 350°. Grease and flour two loaf pans. Sift flour, baking soda, baking powder and cinnamon into a small mixing bowl and set aside. In a large bowl, combine eggs, oil and sugar. Combine with dry ingredients and blend well. Fold mangos, raisins, nuts and coconut. Pour into loaf pans and bake 45 to 60 minutes. Enjoy.
Wash cucumbers and cut in quarters, enough to fill 4 quart jars. Add 3 or 4 slices of onions, 2 stalks celery and 2 pieces of dill. Heat the sugar, salt, vinegar and water very hot and pour over pickles. Seal at once. Put in cool, dark place and let set 30 days, then eat.
Beat softened margarine. Stir in sour cream. Add biscuit mix and stir until dry ingredient is moistened. Spoon into greased muffin pan and bake at 400° for 20 minutes or until done.
Combine oleo, Crisco, cocoa and water and bring to a boil. Remove and add flour, sugar, sour milk and baking powder; beat well and add eggs, vanilla and cinnamon. Mix well. Bake in a 9 x 13-inch greased pan. Bake at 350° for 25 to 30 minutes. Cool and frost.
Cream shortening and sugar. Add egg and mix well. Add carrots and mix well. Add dry ingredients and mix well. Add vanilla. Drop by teaspoon on ungreased cookie sheet. Bake until lightly browned on bottom. Frost with icing.
(This recipe will double well. Bake in 9 x 13-inch pan.)
Melt cream cheese and soup in nonstick frypan. Stir until smooth. Add gelatine; stir and let cool. Add mayonnaise, crabmeat onion and celery. Mix together and put in copper mold or desired mold/dish. Chill at least 12 hours. Serve with crackers.
Put potatoes in casserole dish. Mix milk and flour. Pour over potatoes and onion. Put grated cheese on top and bake at 350° until potatoes are done.
Dissolve yeast in the water. Mix together milk, shortening, sugar, salt and then add eggs and flour.
In oblong cake pan, pour cherry pie filling and crushed pineapple and sprinkle with 1/2 cup sugar. Sprinkle on dry cake mix. Pour melted oleo on top. Sprinkle with coconut and bake at 325° for 45 to 60 minutes. Serve with Cool Whip or ice cream.
Mix eggs, sugar, flour and salt. Add corn. Put in dish and dot with butter. Bake at 350° for 1 hour.
Melt margarine and sugar together over low heat in large pot. Add one egg at a time and beat until smooth and light. Add pecans and flour one cup at a time. Add vanilla. Bake in a greased and floured (or vegetable sprayed) 10 x 14-inch pan at 350° for about 25 to 30 minutes. Makes 28 (2 x 2 1/2-inch) squares. Don't overbake. Makes a chewy, brownie-like goody.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large mixer bowl, beat butter, sugar, brown sugar, eggs and vanilla extract until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch morsels. Drop by tablespoons onto ungreased cookie sheets. Bake 7 to 8 minutes for chewier cookies, 9 to 10 minutes for crispier cookies. Makes about 4 dozen.
Preheat oven to 400°. Spray cookie sheet with nonstick vegetable cooking spray. Combine salmon, bread crumbs, green onion, egg, lemon juice and Worcestershire sauce in medium size bowl. Stir well. Shape mixture into 4 equal patties. Place on cookie sheet. Bake 5 to 8 minutes on each side or until golden and heated through. High in protein, low in calories and fat and a good recipe if you're watching your cholesterol.
Mix pudding and milk; fold in Cool Whip. Line 9 x 13-inch pan with 1 layer of graham crackers; add 1/2 pudding mix, 1 layer crackers, rest of pudding and top with graham crackers. Top with frosting. Chill overnight.
Mix all ingredients together. Some cut up celery and dried parsley flakes may be added. Put in microwave and microwave on High for 10 minutes. Take out and stir. Microwave 10 more minutes. Stir. If drying, add some water and microwave 10 more minutes.
Bring cream cheese to room temperature. Preheat oven to 350°. Cream down cheese to eliminate lumps. Add vanilla and salt. Mix, scraping sides continuously. Add sugar and mix. Add egg yolks and mix. Add whole eggs and mix. Mixer should make small, soft peaks. If too stiff, add small amounts of egg yolk. In a 10 x 2-inch spring-form pan, layer bottom with cracker crumbs. Rub sides of pan with vegetable oil. Add batter, shake gently to eliminate bubbles. Bake until center is firm (45 to 55 minutes). Cool. Remove from pan. Freeze 24 hours before slicing or serving.
Crush Oreos; save 1/3 cup crumbs and mix with 1 stick melted oleo. Place in 9 x 13-inch pan. Add ice cream, softened. After this layer, return to freezer until hard. Boil remaining stick oleo, sugar, milk and unsweetened chocolate 10 to 15 minutes, stirring. When cool, spread over ice cream; return to freezer until ready to serve.
Mix in order given and bake in slow oven at 300 to 325° for 40 to 50 minutes.
Pour oil over Raisin Bran. Sift all dry ingredients together. Beat eggs. Add buttermilk to eggs. Gradually add dry ingredients. Add Bran-oil mixture. Refrigerate 48 hours before baking. Bake in well-greased muffin tins or paper liners for 15 minutes at 350°. Batter will keep 6 weeks. (Can halve recipe.)
Mix tomato paste, mustard and brown sugar. Set aside. Mix remaining ingredients and 1/2 of tomato paste mixture. Mix well.
Beat eggs until blended together; add milk, salt and pepper. Stir until mixed thoroughly. Cut cheese into small chunks and add to mixture. Cook macaroni until tender; add to mixture. Add margarine. Bake at 375° for 45 to 60 minutes until brown.
Slice stem ends from peppers; scoop out seeds. Blanch in boiling water (2 to 3 minutes). Drain well. Season insides of peppers with salt and pepper. Combine ground beef and next 6 ingredients. Stuff peppers with meat mixture; place in buttered 2-quart casserole. Cover and bake in a 350° oven. Top peppers with cheese and dollop of chili sauce. Bake, uncovered, 5 minutes longer. Makes 6 servings.
Heat oven to 350°. Cook 35 or 40 minutes until done. Stick a knife in center; if it comes out clean, it is done.
Cook potatoes and onion in salted water until tender; drain. Combine remaining ingredients and cook until thick. Add potatoes. Bake at 350 for 35-40 minutes.
Cube ham. Cook potatoes and cut up. Make white sauce with milk, butter, self-rising flour, salt and pepper. Add Cheddar cheese, onion flakes sauteed in butter and mustard. Fold in meat and potatoes. Put in 9 x 13 dish. Top with bread crumbs. Bake at 350° for 30 to 40 minutes.
Stir together flour, baking powder and salt.	Cut in shortening until mixture resembles coarse crumbs. Make a well in dry mixture; add milk all at once.	Stir just until dough clings together.	 Drop from tablespoon onto greased baking sheet. Bake at 450° for about 12 minutes.	Makes 12 to 14 biscuits.
Heat beans in own liquid. When they are warm, drain and put in a 1 1/2-quart casserole. Heat bacon grease, sugar, mustard and vinegar; pour over the beans. Crumble bacon over the top. Serve at room temperature. Serves 6.
Beat eggs well. Add sugar, milk, flavoring and margarine. Pour into unbaked pie shell. Cook until firm at 350°.
Melt 3 tablespoons oleo in baking dish. Sprinkle 1/2 cup brown sugar, pineapple and cherries. Mix the rest of the ingredients. Bake at 350° for 1 hour. Let cool.
Preheat oven to 350°. Prepare cake mix according to package directions. Pour 1/2 of cake batter in a greased and floured 9 x 13-inch cake pan. Bake 15 minutes. While cake cools, melt together margarine, caramels and condensed milk. Pour over cooled cake. Sprinkle chocolate chips and pecan pieces evenly over cake. Pour remaining batter over this and bake 20 minutes at 350°. When cake is cool, frost with Pepsi Icing.
Pour mixture over rhubarb and bake 60 minutes in a 400° oven.
Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites and vanilla. Do not overmix. Pour 1/2 cup of batter onto preheated grid. Close and bake.
Mix together the cream cheese, lemon juice and Eagle Brand. Fill pie crust and chill for 30 minutes. Serve.
Chop or coarse grind cabbage. Sprinkle with salt; let stand 1 hour. Squeeze out excess water. Chop or coarse grind carrot and pepper. Add to cabbage. Boil the sugar, vinegar, water and spices. Cool and pour over slaw mixture.
Drain tomatoes, reserving liquid. Chop tomatoes. In skillet, add reserved liquid, onion, garlic, oregano and chili powder. Boil 5 minutes, stirring occasionally. Stir in tomatoes and chicken. Cook until done, about 3 minutes.
Blend cream and mayonnaise. Add a little jello (which has been chilled) at a time until all is blended. Add vegetables and stir well. Refrigerate.
In bowl, crumble (thawed) potato patties with fork. Add onion, soup and sour cream. Pour ingredients into glass pie dish. Top with Parmesan cheese. Bake at 350° for 1 hour, uncovered. Makes 4 small servings, with a little leftover for the dog. Can prepare and refrigerate the night before to be cooked the following day.
Combine all ingredients in 1 bowl. Mix thoroughly by hand. Pour into a 9 x 13 pan. Bake at 350° for 30 minutes.
Mix pretzels, margarine and 3 tablespoons sugar in 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix cheese, sugar and Cool Whip and pour in pretzel crust. Dissolve jello and add strawberries. Refrigerate until it begins to thicken. Chill.
Into a flour sifter, put flour, sugar, baking powder, salt and baking soda. Sift into bowl. Add milk, orange juice and egg. Mix well. Add remaining ingredients. Mix all together. Turn into greased, floured loaf pan. Bake at 350° for 30 to 40 minutes or until straw or toothpick comes out clean.
Combine first 4 ingredients. In saucepan, bring vinegar, sugar and salt to a boil. Pour over cabbage mixture. Place in airtight bowl. Will keep in refrigerator 3 to 4 weeks.
Brown hamburg. Add onion, pepper, tomatoes, tomato soup, salt, pepper and celery salt. Simmer 4 to 5 hours. Cook noodles and layer in casserole dish with sauce and cheese. Bake at 375° for 45 minutes to 1 hour.
Heat oven to 400°. Cook ground turkey in a nonstick skillet. Stir in salsa. Press crescent dough into bottom of a 9-inch greased pie plate and up sides to form a pie crust. Spread turkey mixture evenly into crust. Sprinkle with cheese. Bake 18 to 20 minutes or until crust is golden brown.
Brown sausage or bacon. Beat eggs; add milk, salt and mustard. In bottom of greased 13 x 9-inch baking dish, arrange bread cubes and top with sausage or bacon. Sprinkle on cheese and pour egg mixture over all. Cover and refrigerate overnight. Bake at 350° for 30 to 45 minutes.
Brown hamburg; drain and add Ragu. Boil noodles. Lay 3 to 4 noodles on bottom of 9 x 13-inch cake pan. Put hamburg sauce on top, then layer cheeses. Repeat two more times. Cheese will be on top at the end. Bake for 1 hour at 325° or 350°. May cover loosely with foil.
Have cabbage shredded coarsely to 5 or 6 cups full. Spread half in large buttered casserole or roasting pan. Heat oil in frypan and add beef, onion, rice, salt and pepper. Cook and stir together but do not brown, about 10 minutes. Spoon meat mixture over cabbage. Top with remaining cabbage. Heat tomatoes with water and bouillon cube to boiling and pour over all. Cover and bake for 1 hour at 350° or until cabbage is tender.
Cream butter, margarine and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients; add alternately with milk. Add vanilla. Bake at 325° for 1 1/2 hours in a greased and floured tube pan. Very rich; needs no frosting.
Cook broccoli according to directions; drain. Spread casserole (1 1/2-quart) with mushrooms. Drain artichokes. Pour juice over mushrooms. Line artichokes evenly in casserole. Layer broccoli evenly over all. Blend cream cheese, milk and butter until soft. Spread over broccoli and add black pepper. Blend Parmesan cheese with paprika and top casserole evenly. Refrigerate at least 24 hours. Cook 30 minutes, covered, and 10 minutes, uncovered, at 350°.
Eggs and cheese should be at room temperature. Cream the cheese well; beat in 1/2 cup sugar. Add eggs and 1/2 teaspoon vanilla. Mix well. Pour into 2 (9-inch) pie crusts (graham cracker premade); bake at 325° approximately 20 minutes or until set. Mix remaining ingredients. Pour on top of pies and return to oven for 5 minutes. Cool and chill.
Trim fat from pork chops; leave some fat in skillet and add some oil. Brown the pork chops. After browned, remove from skillet. Add 1/2 cup of cooked rice to the skillet to get the flavor of the pork chops; drain excess fat from the skillet. Add 8 ounce can of tomato sauce and 1/2 cup of water to the skillet. Add seasonings to taste. Add chops to skillet. Simmer until the chops are completely cooked. Add another 8 ounce can of tomato sauce and a little water, if desired.
Drain pineapple; set aside 1/4 cup of juice. Place chops in a shallow dish. Combine pineapple juice, soy sauce, oil, onion, garlic and sugar; mix well. Pour over chops. Cover and refrigerate 2 hours. Remove chops and place on grill. Turn and baste with sauce frequently. Place pineapple on each chop in the last few minutes of cooking time.
Mix together and let stand the cream of mushroom or chicken soup, mayonnaise, minced onions, diced chicken, chopped celery, salt, lemon juice and cooked rice.
Cook together the last 5 ingredients until margarine melts. Slice bread diagonally 3/4 of the way through. Pour mixture between slices and on top of loaf. Wrap in aluminum foil and bake at 350° for 10 to 15 minutes.
Mix the sugar, milk, margarine or butter and cocoa in a pan. Place over medium heat and let boil for 1 minute. Remove from heat and add vanilla and peanut butter. Then add the oats. Drop by teaspoons onto waxed paper or nonstick pan. Let cool for at least 30 minutes.
Preheat oven to 350°. Brush 1 teaspoon of margarine over bottom and sides of nonstick loaf pan. Spoon cheese into a small bowl. Cut biscuits into quarters. Dip biscuit pieces into remaining melted butter, then into cheese, turning lightly to coat. Layer coated biscuits into loaf pan and bake 30 to 35 minutes.
Melt margarine in a 3-quart saucepan. Add marshmallows over low heat, stirring constantly until marshmallows are melted. Remove from heat. Add Rice Krispies and stir until well coated. Press warm mixture evenly and firmly in buttered 13 x 9-inch pan. Cut into squares when cool.
Mix gelatin and pineapple (including juice) together. Bring to a boil to dissolve gelatin. Pour in dish and cool. Mix the buttermilk and Cool Whip together and spread over the gelatin. Cool.
Mix together; serve with Ritz crackers. You can add 4 ounces cooked shrimp, cut up, for shrimp salad. E-Z appetizing. Low calorie. Makes enough for 4 to 6 servings.
Bake cake as directed in long cake pan. Cut in line squares. Put 1/2 of cake in punch bowl, then mix instant pudding as directed. Put 1/2 pudding over cake, then 1 can fruit cocktail, juice and all. Add 1 can of the cherry pie filling, rest of cake, pudding, fruit cocktail, then cherry pie filling. Put it all in layers, then put the container of Cool Whip, coconut and nuts on top. Put in refrigerator.
Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400. Mix egg and water. Set aside. Unfold pastry on lightly floured surface. Roll each sheet into 12 inch squares and cut into 16 (3 inch) squares. Place filling in center of each square. Brush edges of squares with egg mixture. Fold two opposite corners to center over filling. Bake 15 minutes or until golden. Makes 32 appetizers or mini desserts.
Trim fat from steak. Cut in serving pieces and place in a 9 x 13-inch pan. Sprinkle soup mix over steak. Pour mushrooms and liquid over soup mix. Cover and bake for 1 hour and 10 minutes at 350°. If you prefer, you may cut steak in half and place in crock-pot. Add soup mix and mushrooms and cook on high for 4 hours. This will make enough broth to thicken for gravy if you wish.
Melt butter in baking dish. Mix all other ingredients together. Bake at 350° for approximately 35 minutes.
Combine all ingredients in bowl and beat. Pour batter in angel cake pan and bake at 350° for 50 minutes. Cool 20 minutes. Turn out and sprinkle with powdered sugar.
1. Brown ground beef. Set aside. 2. In 12-inch non stick skillet heat 1 Tbsp. margarine until bubbly & hot. Add carrots, mushrooms, onions, and saute stirring until onion is translucent. 3. Sprinkle broth mix and flour over vegetables and stir to combine. Cook stirring constantly for minute. Gradually stir in 1 c. milk and stirring constantly bringing to a boil. Reduce heat and let simmer until mixture thickens. 4. Mix in ground beef, set aside. Preheat oven to 375°. Combine potatoes with remaining 1/2 c. milk, 1 Tbsp. margarine, mix till smooth. 5. Transfer meat mixture to greased casserole dish, spread whipped potatoes over meat. Sprinkle with paprika and bake 10-15 minutes. Then broil until potatoes are browned, 1-2 minutes.
Over medium heat, fry together sausage, onion and celery until pork is browned and celery is tender. Stir in parsley. Salt and pepper to taste. Prepare stuffing mix as directed. Blend together stuffing and sausage mixtures.
Dissolve jello in boiling water. Add ice cubes. Stir 3 to 5 minutes until jello begins to thicken. Remove any remaining ice. Fold in Cool Whip, then oranges. (Double or triple recipe if you bring it to a picnic or reunion. It goes fast!)
Drain mandarin oranges. Mix with all other ingredients. Refrigerate overnight to allow flavors to blend. One-fourth cup coarsely chopped pecans can be added, if desired. Good with ham or turkey.
Combine coconut, nuts, flour and margarine; press into bottom and sides of 9-inch pie plate. Bake at 325° for 10 minutes. Cool. Combine softened cream cheese, sugar and chocolate, mixing until well blended. Fold in whipped cream. Pour into crust and chill several hours or overnight. Garnish with additional toasted coconut.
Add soda to milk. Cream butter and sugar. Add eggs. Sift cocoa and flour together; add alternately with milk. Add vanilla and water. Bake at 375° until done.
Cream shortening and butter; add gradually confectioners sugar. Add salt, creaming well. Add almonds. Blend in flour gradually; mix thoroughly. Add water and vanilla; mix thoroughly with fork. Shape into balls or crescent rolls one even tablespoon of dough for each cookie. Place on ungreased baking sheets flattened slightly. Bake in moderate 325° oven for 12 to 15 minutes. Roll in confectioners sugar while still warm. Makes about 4 1/2 dozen.
In saucepan, bring pineapple to boil; stir in Jell-O until dissolved. Take off stove. When cool, fold in buttermilk, pecans and Cool Whip. Pour in large oblong Pyrex pan. Chill.
Combine bars and 1/2 cup butter in saucepan; melt over low heat. While candy is melting, prepare batter. Cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add flour and soda alternately with buttermilk, stirring until smooth. Add candy mixture, beating well. Stir in vanilla and nuts. Pour into well greased and floured Bundt pan. Bake at 350° for 1 hour and 20 minutes. Cool.
Preheat oven to 300°. Brown hamburger. Cut onions, tomatoes and zucchini in 1/4 to 3/4-inch slices. In 1 1/2 to 2-quart casserole, layer hamburger, onion, zucchini and tomatoes. Sprinkle layer of oregano. Repeat. Top with grated cheese and bake for 1 1/4 hours at 350°. Serves 8.
Combine first 6 ingredients in a saucepan. Bring mixture to a boil. Remove from heat and set aside. Cut ribs into serving size pieces. Place, meaty side down, in a large, shallow pan.
Brown meat. Add onion, celery and peppers; cook until soft. Add remaining ingredients. Cover and simmer for about 30 minutes. Serve on soft rolls.
Cook celery in oil until tender, then add corned beef and Worcestershire sauce. Mix well. Add ketchup. Makes 4 to 5 barbecues.
Cream sugar, margarine and shortening until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla. Combine dry ingredients and add alternately with milk to creamed mixture. Grease and flour a 10-inch tube pan. Pour batter into pan. Bake at 325° until done, 80 to 90 minutes.