HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat all ingredients with mixer. Pour into 2 deep-dish pie shells. Bake at 400° for 10 minutes; reduce to 350° and bake for 35 to 45 more minutes.
Cut chicken breasts in half (8 pieces); place in buttered casserole. Cover each piece of chicken with slice of Swiss cheese. Dilute can of soup with wine; pour over chicken. Sprinkle stuffing mix over chicken. Drizzle melted butter over stuffing mix. Bake, uncovered, 45 to 50 minutes at 350°. Can be easily doubled. (A great party dish!)
Combine corn, sugar, salt, butter and eggs. Stir until well blended. Heat milk but do not boil. Add milk to corn mixture and stir until blended. Pour into a greased 1 1/2-quart baking dish. Bake at 325° for 1 1/4 to 1 1/2 hours or until pudding is firm like a custard. The tip of a knife inserted near the center will come out clean when the pudding is done.
Place brown sugar and butter or margarine in a large iron skillet. Cook over low heat until it caramelizes. Remove from heat. Lay on sliced pineapple with a maraschino cherry in center of each slice.
Cut cherries in fourths and pineapple in small pieces. Mix flour with fruits, nuts and vanilla. Mix eggs, butter and sugar. Pour over fruit mixture. Mix well. Grease and flour tube pan. Bake at 250° for 2 1/2 hours.
Mix dry ingredients. Add milk and mix. Mixture will be "soupy". Bake 1 hour at 350°. Makes one large loaf or two small.
Set aside 1/4 of grated cheese. Mix sour cream, soup, green onions, chilies, olives and remaining cheese. Soften tortillas, spoon sour cream mixture onto tortilla and roll. Place in casserole dish. Top with leftover mixture, remaining cheese and add more chopped olives. Bake at 350° for 30 minutes. Remove from oven and let stand 5 minutes before serving.
Brown meats in lard or butter. Add garlic and onions and cook until onions are limp. Combine browned meats and remaining ingredients in a slow cooker. Cover and cook on low 8 to 10 hours. Serve with warm tortillas.
Put flour and salt in a bowl. Cut in Crisco with a pastry blender until it resembles coarse crumbs. Sprinkle water over mixture. Quickly make a ball with mixture. (Do not add more water.) Use a pastry cloth and cover for rolling pin, lightly floured, and roll out 2 crusts. (You may refrigerate dough and use later.)
Cream sugar and oil. Add eggs and beat well. Add food color, which has vinegar mixed in it. Beat well. Sift dry ingredients. Add alternately with milk. Add vanilla and beat well. Pour into greased and floured cake pan. Bake at 350°, about 30 minutes.
Brown beef and onion; add salt, pepper and garlic salt. Sprinkle flour over meat; mix lightly. Add tomato sauce, water and chili powder. Layer corn chips, beef, beans and cheese in large baking dish until all ingredients are used. Bake at 350° for 35 minutes or until hot and cheese is melted.
Mix and bake biscuits as directed. You need 10 to 12 large biscuits. Butter an 11 x 14-inch bake pan. Split biscuits and line pan with halves. Add 1/2 the cheese and all the ham. Put the remaining cheese on top.
Bring water, sugar and pie cherries to boiling point. Add jello and allow to cool for a short time. Add pineapple and Coca-Cola. Chill until firm. Top with Cool Whip as desired. Makes a nice, bright addition to turkey or holiday.
Fry ground beef and cut up Italian sausage into pieces and fry until cooked. Add to sauce. Cover and simmer for at least 1 1/2 hours. Add seasonings. I season to taste.
Dissolve Jell-O with water. Let set until it starts to thicken. Beat cream cheese and sugar together. Add this to Jell-O. Beat and set aside. Beat Milnot and vanilla. This will start to thicken, then add lemon and cream cheese mixture. Beat well. Pour over vanilla wafer crust.
Dip frozen rolls that have been separated in melted butter, then roll in sugar mixture. Layer in greased Bundt pan. Pour remaining butter over rolls, then top with sugar mixture. Cover with a towel and leave out overnight to rise. Bake next day at 350° for 30 minutes. Remove carefully by inverting Bundt pan onto cookie sheet. Watch for splashing butter!
Cut slits in roast. Put onion wedges in slits. Salt and pepper entire roast. Cover roast with mustard and coat with flour. Place in baking pan and add water around it. Bake at 350° until done. Baste often with water to form crust.
Mix sour cream, lemon juice and seasonings together in bowl big enough to dip chicken in. Coat chicken using all mixture. Let stand in refrigerator overnight.
Combine cornmeal, sugar, salt and milk in medium saucepan and cook until thick, the consistency of cooked cereal. Cool to lukewarm. Add yeast that has been dissolved in lukewarm water, then eggs. Beat thoroughly. Gradually add flour to firm soft dough. Knead well on a floured surface. Place in a greased bowl. Cover and let rise until doubled, about 1 hour. Punch down. On a lightly floured surface, roll dough out to a 1-inch thickness. Cut with a biscuit cutter. Brush rolls with melted butter; then coat with corn meal. Place on a greased cookie sheet. Cover and let rise until doubled. Bake at 375° for 15 minutes. Dough will also keep in the refrigerator for several days. Yields about 18 rolls.
Melt butter in skillet. Add mushrooms, garlic, salt and pepper. Saut until tender. Add wine and cook 1 minute. Mix oil in with the pasta and coat well. Add mushrooms and mix well. Season with salt and pepper. Serve hot with lots of Parmesan cheese.
Cook potatoes until tender and drain well. Add all ingredients, except oleo. Beat until fluffy. Add oleo. Spoon into greased casserole. Sprinkle paprika on top. Bake at 350° for 30 minutes. May be made several days ahead and kept in refrigerator. Bake when ready to serve.
Combine tuna with soup. Soak crumbs in milk and add to tuna mixture, pimento, parsley, seasoning and eggs. Mix thoroughly. Place in greased loaf pan and bake at 350° for 30 to 40 minutes.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl of mixer; mix until well blended. Add oil, then eggs, one at a time. Then add nuts, carrots and vanilla; mixing well. Grease a Bundt pan thoroughly. Pour in mixture and bake in preheated oven at 350° for 1 hour or until cake springs back when touched lightly. Cool in pan. Remove and frost with Cream Cheese Frosting.
Cook spaghetti and drain. Mix eggs, Parmesan cheese and butter. Stir into spaghetti. Pour all into baking dish. Top with Cheddar cheese. Top with spaghetti sauce. Bake 30 minutes at 350°.
Brown sausages. Add tomatoes and tomato sauce. Simmer 10 minutes. Add remaining ingredients (except pasta). Cook over low heat for 30 minutes. Add cooked pasta and serve. Grated cheese may be added individually. Makes approximately 10 servings.
Thaw and drain spinach. Preheat oven to 350°. In a large bowl combine all ingredients. Pour into a 1-quart casserole dish. Bake, covered, for 20 minutes or until heated through.
Combine soups and water. Pour over chicken. Bake at 350° for 1 hour in a glass 9 x 13-inch baking dish.
Mix all ingredients together and pour into a 1 or 1 1/2-quart baking dish or ovenproof bowl.
Mix all dry ingredients together. Add oil and eggs. Beat at low speed until well mixed. Add apples and nuts; mix again. Bake 1 hour at 350°.
Wash, trim and dry fresh spinach. Saute bacon in a large skillet until crisp. Drain on paper towel, crumble and reserve. Saute onion in bacon drippings until soft. Stir in vinegars, salt, pepper and sugar. Blend cornstarch and 2 tablespoons of the broth in a small cup. Add remaining broth to skillet. Stir in cornstarch mixture. Cook over low heat, stirring constantly, until thick. Pour over spinach, tossing well. Sprinkle with bacon.
In 1 1/2-quart greased casserole, combine all ingredients except 1/2 cup chow mein noodles. Sprinkle reserved noodles over top. Bake, uncovered, in gas range oven at 350° for 30 minutes. Makes 6 servings.
Mix; roll in balls. Bake at 350° for 10 to 12 minutes. Cool slightly and roll in powdered sugar. Enjoy.
Combine flour, sugar, cinnamon, nutmeg, baking powder and salt in a large bowl. Combine milk, eggs, pumpkin, butter and raisins. Stir this into the flour mixture. Grease muffin tins (24). Bake at 400° for 20 minutes.
Mix dry jello, sugar and pineapple. Heat to near boiling point and remove from stove. Stir in cream cheese. Add water, Cool Whip and chopped nuts. Mix well and pour into large Pyrex dish.
Prepare chicken of your choice. Season with salt and pepper. Roll in flour, then dip into an egg beaten with 2 tablespoons water. Roll in Italian bread crumbs and fry in oil until golden brown. Remove and place on baking sheet. Bake at 350° for 1 hour.
Cook carrots and onion in small amount of water until just tender, about 8 minutes. Cook spinach as directed on package. Drain vegetables. Make cheese sauce (like a white sauce). Place 1/2 the spinach in ungreased 1-quart casserole dish. Cover with 1/2 carrot and onions. Top with 1/2 the cheese sauce. Repeat the layers. Top with bread crumbs. Bake at 350° for 15 to 20 minutes or until golden. Very colorful and good.
Melt cheese and 1/2 of butter in top of a double boiler. Cool. Add crabmeat, stirring until mixture is spreadable. (The butter and cheese separate.) Roll each slice of bread with a rolling pin to flatten. Spread crab mixture on one side of bread and roll up. Melt remaining butter. Dip rolls into butter. Roll in sesame seed. Place seam side down in shallow baking pan. Cover pan and freeze. To serve, thaw slightly. Cut each roll into thirds. Broil until golden brown, turning once.
Cube potatoes. Cook until tender. Boil, drain and cool. Combine all ingredients (1/2 of bacon). Mix well. Pour into a 13 x 9-inch baking dish. Sprinkle with remaining bacon. Bake in oven, uncovered, until top turns light brown. Bake at 350°. Serves 10 to 12.
Heat oven to 400°. Grease 9-inch square pan. In large bowl, combine corn meal mix, sour cream and milk; blend well. Add all remaining ingredients; mix well. Pour batter into greased pan. Bake for 40 minutes or until golden brown. Cool 10 minutes before serving.
Boil macaroni until tender; drain. In large bowl, combine all ingredients (except one 8 ounce block of medium Cheddar). Add enough milk to be creamy. Put in baking dish. Sprinkle remaining 8 ounces shredded cheese on top. Bake until bubbly at 350°.
Mix sugar, Karo, eggs and water in top of double boiler. Mix well. Place over boiling water, cooking and beating until done and forms stiff peak. Remove from heat. Add flavorings and mix well. Frost your cake and top with coconut.
Mix together the oil, lemon pepper, garlic powder, dill weed and dressing mix. Break the pretzels into small pieces and put them into a 9 x 13-inch cake pan. Top with the liquid mixture. Bake at 250° for 1 hour, stirring every 10 to 15 minutes.
In a large skillet over medium heat, saute onion and minced garlic in chicken broth. Cook about 5 minutes. Add 14 ounces chicken broth and whole tomatoes with juice. Add picante sauce and cumin, simmering, covered, until spaghetti is cooked and most of the liquid is absorbed. Add chicken and spoon into casserole dish sprayed with nonfat spray. Sprinkle cheese on top. Bake, covered, at 350° for 15 to 20 minutes, until cheese is melted. Yield: 6 to 8 servings
Mix liquid and seasoning together. Marinate tenderloin in marinade overnight in shallow glass dish. Turn occasionally. Bake at 350° with cover of foil for 45 minutes per pound.
Put oleo in cast-iron skillet on medium heat. Place 2 all beef hot dogs into oleo and heat to golden brown. Put hot dogs into warm bun with fresh onion and mustard.
Cream butter; gradually add sugar, beating well. Stir in flour and vanilla. Press mixture evenly into an ungreased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate morsels and pecans. Bake at 350° for 15 to 20 minutes. Cool. Cut into squares. Yields 2 dozen.
Mix potatoes, sugar and butter. Add egg yolks; mix thoroughly. Beat egg white with first mixture; add cinnamon, then milk. Bake in pie crust at 350° until firm, about 35 to 40 minutes.
Drain chickpeas reserving liquid. In a blender, combine all ingredients; blend until smooth. Add about 1 tablespoon of the reserved liquid. Blend until desired consistency. Makes about 1 1/4 cups.
Cook macaroni until done; stir often. Rinse in cold ice water. Add salad dressing, chopped onion, cucumber, carrot, sugar and salt; mix well. Keep in refrigerator.
Prepare Horseradish Sauce (recipe follows). Mix remaining ingredients. Shape into 1-inch balls. Place balls on greased rack in broiler pan. Bake in 375° oven 30 to 35 minutes. Serve hot. Place sauce nearby.
Take cooked and drained hamburger and spread into 13 x 9-inch pan. Spread onion over hamburger. Layer soup over onion and hamburger. Put Tater Tots over layers and pour milk over all. Bake 1 hour and 15 minutes in 350° oven.
Combine ingredients in a blender; whirl. This is the equivalent of 1 egg.
Cook spaghetti to desired doneness as directed on package. Meanwhile, in large saucepan, melt margarine over medium heat. Add onion and garlic. Cook 2-3 minutes or until tender. Stir in flour, salt, oregano, basil and pepper. Cook until mixture is smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Add 1/2 c. cheese, chicken, spinach and carrot. Cook 2-3 minutes or until spinach is tender, stirring constantly. Drain spaghetti. Serve chicken mixture over spaghetti. Sprinkle with 1 Tbsp. cheese. Makes 4 servings.
In blender, combine all ingredients. Refrigerate at least 6-8 hours. Use with raw vegetables - celery, carrots, zucchini, turnips, cauliflower, broccoli.
Mix the first 4 ingredients. Pour melted almond bark over it and mix. Dip out by tablespoons onto wax paper and cool.
Beat eggs in a large bowl until foamy. Beat in sugar, zucchini, oil and vanilla. Stir in remaining ingredients. Pour batter into a greased and floured pan (9 x 5 x 3-inch). Bake about 1 hour in oven at 350°. Cool 10 minutes in pan, then put on wire rack to finish cooling.
Coat chicken pieces with 1/4 cup flour. Melt butter in 13 x 9 x 2-inch baking dish. Bake, uncovered, in hot oven (425°) for 30 minutes. Turn chicken; bake 15 to 20 minutes longer, or until tender. Drain off fat. Reduce temperature to slow (325°). Combine cheese, soup, milk, water and pepper. Stir in frozen onions and mushrooms and liquid; pour over chicken. Sprinkle with paprika. Cover with foil; continue baking 15 to 20 minutes.
Saute onion and green pepper in bacon drippings in large skillet. Add bacon, baked beans, lima beans, kidney beans, chili sauce, brown sugar, vinegar, dry mustard and pepper; mix well. Pour into greased 2 1/2-quart casserole. Bake at 350° for 1 hour. Yield: 8 servings.
To make white sauce, melt butter over low heat, cool, add milk gradually. Put back on burner to cook until thick and add seasoning and chicken. Serve on toast.
Mix hamburger, egg, salt, pepper, rice and tomato juice. Stuff in peppers and cover with tomato soup. Bake at 350°.
Mix together cottage cheese and Cool Whip; add orange jello (dry). Add pineapple and mandarin oranges; mix. Place in mold or bowl; chill overnight. Serve on lettuce leaf. Serves 8.
Melt 1 cube butter in cake pan. Pour dough (batter) on top of melted butter. Then add fruit and 1/2 cup sugar. Bake at 350° for 45 minutes. Use any kind of fruit.
Slice tops off tomatoes; scoop out pulp and reserve. Sprinkle salt, pepper and oregano into shells. In a skillet, cook onion and green pepper in butter until tender. Add mushrooms and saute. Add corn, rice, tomato pulp, salt and pepper. Heat. Add 1/4 cup grated cheese and stuff shells. Sprinkle with remaining 1/4 cup cheese. Put 1/2-inch water in a rectangular baking dish; place tomatoes in water and bake 25 minutes in a preheated 375° oven.
Beat eggs. Add next 3 ingredients and mix until blended. Sift dry ingredients. Add to first mixture and blend. Add nuts and raisins. Bake in greased tube pan or 9 x 13-inch pan. Bake at 350° for 1 hour.
Mix all ingredients together and mound on the flesh side of the snapper fillet. Place on greased sheet pan, skin side down. Bake in preheated oven at 350° for 20 to 30 minutes until fillet is flaky and stuffing has browned.
In large mixer bowl, combine all ingredients except sugar and water. Blend well at low speed; set aside. In 1 1/2 quart saucepan, cook sugar and water to hard-ball stage (250°) or until syrup forms hard ball when dropped into very cold water. Pour slowly over butter-flour mixture. Stir until thickened and well blended. Pour into buttered 11 x 7-inch pan. Cool. Cut into bars.
Mix all ingredients except 1 tablespoon of sugar and 1/4 teaspoon of cinnamon. Heat oven to 350°. Grease and flour loaf pan. Mix 1 tablespoon of sugar and 1/4 teaspoon of cinnamon; sprinkle over the batter. Bake 50 to 60 minutes.
Boil chicken until tender. Cool and cut into bite-size pieces. Line 9 x 11-inch glass baking dish with chicken. Mix soup and sour cream. Pour over chicken. Cover with cracker crumbs. Pour margarine over crackers. Bake at 350° for 15 to 20 minutes (until bubbly). Serves 6 to 8.
Melt butter in skillet then add oysters. Cook over low heat for 10 minutes. Combine oysters with other ingredients in large saucepan. Simmer, stirring occasionally, for 20 minutes. Reheat before serving.
Combine first 5 ingredients in a skillet; bring to a boil, then add green beans and turkey. Stir all together and pour in a pie pan. Put one layer of cranberry sauce over the top of pie; add shredded cheese. Put a pie crust over the top and bake at 350° for 30 minutes.
Boil 1-quart water with salt and pepper to taste. Add the chopped onion. Cook onion 5 minutes. Add macaroni and tomatoes. Cook 15 minutes, then add chili with chili powder and garlic salt. Cut cheese in cubes and add to mixture. Cook slowly until dissolved.
Brown ground beef. Add onion and cook until brown. Add remaining ingredients and simmer over low heat for 30 minutes. Serve on warm buns.
Place each chicken breast half on a sheet of waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Place one slice of ham and one slice of cheese in the center of each chicken piece. Sprinkle evenly with parsley and pepper. Roll up lengthwise and secure with wooden pick. Dip each chicken breast in egg; coat well with breadcrumbs. Melt butter in a heavy skillet; brown chicken on all sides. Remove chicken to a 13 x 9-inch baking dish, reserving drippings in skillet. Add remaining ingredients to reserved drippings and stir well. Pour sauce over chicken; bake, uncovered, at 350° for 40 to 45 minutes. Yields 8 servings.
Place seasoned round steak in baking dish. Pour onions over steak. Pour teriyaki sauce, sprinkling on pieces of meat as you pour. Add water into baking dish, not on meat. Place in oven at 350° for about 45 minutes, turning occasionally.
Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan. Combine sour cream and baking soda in a small bowl; set aside. Using an electric mixer, cream margarine and sugar in a large bowl. Beat in eggs, bananas and sour cream mixture. Sift in flour, baking powder, and walnuts, combine well. Spoon mixture into prepared pan. Bake 1 hour, or until toothpick inserted into center of loaf comes out clean. Cool 10 minutes in pan. Turn loaf out on to rack and cool completely.
Mix all ingredients and refrigerate. Serve as dip with fresh fruits. Yields 2 to 3 cups.
Mix the first 3 ingredients and cover. Let stand overnight. Add the remaining ingredients the next day. Whip the cream and add to the mixture.
Cut bacon in small pieces. Brown bacon. Add garlic and onions. Before bacon is crisp, add remaining ingredients (except for beans). Simmer for 15 minutes. Add beans. Bake, covered, in oven at 350° for 1 1/4 hours.
Butter a pie pan well and add the crumbs of 12 vanilla wafers. Press well into place. Arrange whole vanilla wafers around outer edge. Fill with favorite pudding or fruit filling.
Boil potatoes. Mash with cream cheese, sour cream, salt and pepper. Put into buttered casserole dish. Top with pats of butter. (Can be stored up to 2 days before baking.) Sprinkle with paprika. Bake, uncovered, in 350° oven for 30 to 35 minutes.
Cream the sugar and shortening (softened). Add beaten eggs, one at a time, beating well after each. Dissolve soda in buttermilk. Add buttermilk and flour alternately. Beat well. Add vanilla. Roll out and cut with a cookie cutter. Place on cookie sheet and bake at 350° for approximately 10 minutes.
Mix together. Sift all dry ingredients together and add to creamed mixture. Add 1 cup chopped unpeeled apples and 1/4 cup chopped nuts. Spray bread pan with Pam. Bake at 350° for 45 to 50 minutes.
Boil at 245° sugar, Karo and water. Add raw peanuts and cook to 290°. Add butter and cook to 310°. Add and stir salt, soda and vanilla. Quickly pour out onto greased surface such as marble slab. Pull to help thin out.
Mix sugar, cocoa, milk and butter in large saucepan. Over low heat, bring to a boil. Boil for exactly 1 minute, no more or no less. Remove from heat. Add salt, vanilla and peanut butter; mix until peanut butter is well blended. Add oats; mix well. Put spoonfuls onto wax paper as soon as possible.
Remove skin from chicken. Put margarine in small bowl. Microwave on High for 30 seconds. In a separate bowl, mix together the bread crumbs and Parmesan cheese. Salt and pepper chicken and roll in melted margarine. Then roll in bread crumb mixture.
Brown pork chops in skillet and season. Add wine and honey. Cover and cook 1 hour. Add cranberries the last 15 minutes.
Mix well, chill and serve. For best results use Silver Floss sauerkraut.
Mix all ingredients well and drop by spoonfuls onto cookie sheet. Bake at 350° for 15 minutes or until lightly brown around the edges. These are excellent with homemade ice cream. Yields 1 to 1 1/2 dozen.
Mix all together and bake in a greased 9 x 13-inch pan. Over the top, spread 2 cups crushed corn flakes. Bake for 1 hour at 350°.
Cook and stir cubed pork in frying pan with oil. Drain meat. Saute onions and garlic. Drain off oil. Stir in pork, 3 cups water, paprika, bouillon, caraway seed, salt, pepper and marjoram. Heat until boiling. Reduce heat and simmer with a cover for 1 hour. Stir in sauerkraut; heat to a boil. Reduce heat and simmer with cover until pork is tender.
Start oven to 375°. Grease 1 1/2-quart baking dish. Pour apples into prepared dish. Sprinkle with lemon juice. If tart apples are used, add a sprinkling of brown sugar. Combine dry ingredients. Add melted butter or oleo. Mix until like coarse crumbs. Sprinkle crumb mixture over apples. Bake 30 minutes or until apples are done. Makes 6 servings.
Separate Oreos and crush in food processor. (Try to scrape out some of the white filling so you are mainly processing the cookies.) Divide cookie crumbs into three parts.
Beat cream cheese until fluffy. Add milk and lemon juice; mix well. Pour in crust and chill. Before serving, spread pie filling on top. Slice and serve.
Mix in small pot. Heat until simmers. Butter can be added for smoother taste. Good with boiled shrimp. Can be served hot or cold.
Preheat oven to 400°. In medium mixing bowl, combine eggs, oil, vanilla and zucchini; mix well. Add remaining ingredients and stir until moistened. Use paper baking cups in muffin tin or grease muffin cups. Fill cups 2/3 full. Bake for 15 to 18 minutes.
Cream margarine and sugar with electric mixer. Add unbeaten eggs, one at a time, beating after each egg at medium speed. Mix dry ingredients, sour cream and flavoring; mix well. Grease an 8 or 9-inch tube pan. Put a layer of batter on bottom of pan. Swirl some cranberry sauce over batter; sprinkle with a few nuts. Add remaining batter to cover cranberries and nuts. Bake at 350° for 45 minutes, or until done. Cool in pan for 5 minutes, then turn on a rack to cool. Can substitute other fruits, including pineapple.
Wash and chunk cabbage. Place loosely in blender and cover with water. Blend only a few seconds until motor of blender changes speed. Drain and repeat with remaining cabbage until all is shredded. Drain well. Mix sugar, salad dressing and a dash of salt and pepper. Mix well with cabbage. Drained cabbage may be stored in plastic container, covered and refrigerated for later use.
In a 9 x 13-inch pan, put hash browns. Heat soup, butter, sour cream and cheese on medium heat until butter and cheese melts. Mix onions. Pour over hash browns. Bake at 350° for 45 to 60 minutes.