HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make tea in advance adding the boiling water to the tea and mint flakes. Allow to cool, then chill. Just before serving, strain tea into a tall, chilled pitcher. Add the sodas. Stir to mix and garnish with fresh mint sprigs and lemon slices. Makes 4 to 6 servings.
Crumble bread and soak in milk. Mix other ingredients into bread/milk mixture. Bake in loaf pan at 350° for 1 hour. (Can be frozen.)
Put hamburger in skillet. Add Italian seasoning, salt, pepper and garlic powder. Brown hamburger and set aside. In same pan, add a little oil and cook onions, green pepper and celery. Mix with hamburger and add enough spaghetti sauce so it will stick together good. Pour remaining sauce in bottom of pan. Stuff shells with mixture and arrange in pan. Pour most of second jar of sauce over the stuffed shells. Top with cheese. Cook 35 minutes at 350°. Serve.
Cook squash in salted water; drain and mash. Add remaining ingredients, except 1/2 stuffing and 1 stick oleo; mix well. Line shallow dish with remaining stuffing that has been mixed with 1 stick oleo. Reserve a little for topping. Fill with squash mixture. Bake at 350° for 30 minutes.
Pour rice slowly into boiling water. Cover and cook 7 minutes. Add the milk and butter. Stir a little and bring to a boil, cover and turn to low and cook for 1 hour. Meanwhile, beat eggs, add sugar, raisins and vanilla. Pour mixture into rice. Stirring slowly until rice starts to thicken and bubbles. Serve hot or cold with a mixture of cinnamon and sugar sprinkled on top.
Combine butter, sugar, flour and buttermilk. Beat two minutes. Add eggs, one at a time. Beat two more minutes. Add soda, salt, baking powder, vanilla and extract. Pour into a greased and floured Bundt pan or two bread pans. Bake at 350° for 50 minutes.
Cream butter. Gradually add sugar, beating at medium speed until blended. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour. Cool in pan 10 minutes, then remove from pan and cool completely.
Combine peaches and margarine. Heat together until margarine melts. Mix sugar, flour, milk and baking powder. Pour over peaches. Bake at 400° for 30 minutes or until brown.
Boil macaroni in lightly salted water; drain, and cool. Mix mayonnaise, salt, and mustard. Combine all ingredients and mix well with mayonnaise mixture. Chill and serve on a bed of lettuce.
Mix egg yolks (save whites for meringue), sugar, coconut and flour. Add salt and milk. Mix well. Cook until thick. Remove from heat. Add vanilla and put into browned pie shell. Beat egg whites. When stiff, beat in 6 tablespoons of sugar. Top pie, sealing around the edges and sprinkle with coconut. Brown in 350° oven.
Spray 13 x 9-inch pan. Mix Ro-Tel tomatoes with chilies and 8 ounces sour cream together. In each tortilla, put chicken and sour cream mixture. Roll and place in pan. Mix together soup and 8 ounces sour cream. Pour over stuffed tortillas. Cover with cheeses. Bake at 350° until cheeses melt and tortillas are hot. Serve with picante sauce.
Line pie pan with peppers. Spread cheese on top of peppers. Beat eggs, salt and pepper. Pour on top of cheese. Sprinkle Parmesan cheese on top. Bake in a 400° oven for 15 minutes or until golden brown.
Preheat oven to 350°. Place chopped apples in medium bowl. Drain cherries; save juice. Add cherries to apples; set aside. In small saucepan combine cherry juice, cornstarch, 1/2 cup apple juice concentrate and 1/4 cup fructose. Stir over medium heat until thickened. Add almond and pour over fruit. Pour fruit mixture into 2-quart casserole which has been sprayed with vegetable spray.
Blend all ingredients in blender on high until ice is chopped fine and mixture is blended. Serve immediately in tall, chilled glasses.
Drain oranges and pineapple. Mix all ingredients together. Refrigerate overnight. Serves 10.
Beat egg; add milk and croutons. Soak until soft. Beat crouton mixture until soft and fluffy. Add remaining ingredients (except water and soup!). Shape into small balls (golf ball size) and place in 9 x 13 pan or cup cake pan. Add water to mushroom soup. Mix together and pour over meatballs. Bake at 350° for 1 hour.
Drain juice from pineapple and add water to make 1 c. liquid. Reserve pineapple. Blend juice and cornstarch and stir on medium heat until thick and clear. Add remaining ingredients, including pineapple. Cover and simmer 15 minutes.
Saute onion, garlic and parsley in olive oil until soft. Add meat and brown. Blend in juices and spices. Cook slowly for 2 to 2 1/2 hours. Stir occasionally. Spoon off excess oil. If sauce becomes too thick, add small amounts of water.
Mix sugar, Crisco and egg in a mixing bowl with a mixer. Add other ingredients and hand mix. Roll in small balls. Place on ungreased cookie sheet. Mash down with fingers. Bake at 370° for 8 minutes.
Cook the noodles in a large amount of boiling, salted water and drain. In Dutch oven, combine the ground beef, chopped onion, green pepper, celery and garlic. Cook until meat is lightly browned. Stir in tomatoes, sauce, mushrooms,, cheese, thyme, basil, salt and pepper. Heat and stir until cheese melts. Spread noodles in two 13 x 9 x 2-inch baking dishes. Pour tomato mixture over; stir into noodles. Cover loosely with foil. Bake 45 minutes. Uncover; stir lightly. Bake 25 minutes. Sprinkle with 8 ounces of sharp process American cheese. Bake 5 minutes. Makes 25 (about 1-cup) servings.
Mix dry pudding and Cool Whip. Add remaining ingredients. Stir well and refrigerate.
Peel and slice carrots. Cook until tender; drain off water. Mix soup, salad oil, vinegar, sugar, dry mustard and chopped pepper. Bring to boil. Remove from heat; add carrots and onions. Put in covered dish and let stand overnight in refrigerator.
Drain cooked squash. In a bowl mix soup, carrots, onion and sour cream. In a 2-quart casserole, combine the soup mixture with the squash. Melt 1/2 block or stick of butter. Mix with 1/2 package of herb seasoning. Place the herb seasoning mixture on top. Cook 45 minutes at 350° or until bubbly.
Mix together well. Spoon into 9 x 13. Bake for 20 minutes at 350° (until bubbly). Remove from oven. Top with cornflakes or cracker crumbs mixed with 1/4 of the butter. Return to oven until browned (5 to 10 minutes).
Mix sugar, cocoa and cornstarch in pan. Add milk and stir while cooking. Add beaten egg yolks and mix well. Cook until fairly thickened. Stir in oleo and vanilla. Pour into cooled baked pie shell. Add whipped cream to top before serving.
Thinly slice onion, pepper and cucumber into mixing bowl. You can cut rings in half or smaller, if desired. Add dressing generously. Cover bowl and marinate overnight.
Oven toast pecans in butter and salt. Mix cream cheese, milk, beef, green pepper, onion and pepper. Fold in sour cream and half the nuts. Place in baking dish and sprinkle remaining nuts on top. Bake at 350° for 20 minutes. Serves 8 to 10.
Wash, de-seed and dry chilies. Wrap split chilies around 1/4-inch sticks of Jack cheese. Lay in bottom of glass casserole dish. Cover with grated cheese. In a large bowl, beat the eggs, milk, flour and jalapeno peppers. Pour mixture over the cheese and chilies. Bake 1 hour at 350°.
Saute onion. Mix beef, crumbs, salt, pepper and eggs. Add onion and 1/2 of tomato sauce. Form into a loaf and bake at 350° for 50 minutes.
Combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13 x 9-inch pan and bake for 15 minutes.
Pour milk into deep mixer bowl. Add Dream Whip and instant pudding. Beat 4 to 6 minutes. Place whole graham crackers in a 7 x 13-inch pan. Pour in half of pudding mix. Add another layer of graham crackers. Pour over it the remaining pudding. Add another layer of graham crackers. Cover with chocolate frosting.
Cream butter and sugar. Add salt, well beaten eggs, syrup, and nuts. Mix well. Bake in a raw pie shell for one hour at 300 degrees.
Drain juice from pineapple and cherries. Heat to almost boiling. Remove from heat, and dissolve Jell-O in juice. Pour mixture over pineapple, cut up cherries and whipped cream cheese. Add pecans, stir in Coca-Cola slowly. Refrigerate until congealed.
Put in tight lidded container. Use 2 tablespoons and 1 teaspoon per cup of hot water.
Cook chicken; cool and cube. Blend all ingredients (except rolls). Separate crescent rolls. Spoon chicken mixture onto crescent rolls. Seal rolls around mixture and put into baking pan. Bake in preheated 350° oven for 20 to 25 minutes.
Clean the birds thoroughly and split into halves; cover with water and heat to boiling. Skim top and add salt, pepper, parsley, onion, cloves and salt pork. Simmer until tender, keeping birds covered with water. When done, thicken the liquid with browned flour and let the gravy come to boiling. Add fat, remove from fire and cool. Line sides of greased baking sheet with pastry. Fill dish with alternate layers of bird and potatoes. Pour gravy. Cover with crust and bake in hot oven (450°) for 10 minutes. Serves 6.
Mix cereals, pretzel sticks and peanuts in a large roaster. Heat margarine to melt but not brown. Add Worcestershire sauce and seasonings to margarine. Pour over cereal combo; mix well. Toast in a 300 oven for about 30 minutes or until lightly browned. Stir every 10 minutes to get seasoned margarine evenly distributed through the mix.
Combine all ingredients except last two. Turn into a greased 1-quart casserole. Combine 1/4 cup cracker crumbs with 1 tablespoon butter. Sprinkle over vegetables and bake, uncovered, in a 350° oven for 35 to 40 minutes. Yield: 6 servings.
Cream sugar and oil. Add eggs and beat. Add vanilla and beat. Add dry ingredients and mix. Stir in walnuts and apples. Bake at 350° for 50 minutes.
Remove skin, wash and cut off feet. Soak an hour in salt water. Beat an egg lightly. Salt and pepper legs. Dip in meal or crumbs, then in egg. Dip again in meal. Fry in deep fat. Be sure to drain off all grease when finished.
Brown ground beef and onion. Drain. Mix with soups. Put in 9 x 12-inch casserole dish. Top with Tater Tots, then with grated cheese. Bake in a 350° oven for 30 minutes.
Mix using 1/2 onion and 1/2 can soup. Put in baking dish. Sprinkle with other 1/2 of the onion on top. Pour over the remaining soup and bake at 350° for 1 hour.
Cover bottom of saucepan with oil. Brown chopped garlic in oil. Add cannellini beans, pepper, salt and tomato sauce. Add elbow macaroni. Cook about 1/2 hour. Serves 4.
Chop cabbage and onion and drain. Mix remaining ingredients and pour over cabbage and onion. Mix all together. Will keep several weeks in refrigerator.
Separate eggs. Add 1 cup sugar to egg whites. Beat until stiff; set aside. Add 1 cup sugar to egg yolks. Beat until light and fluffy; set aside. In large bowl, add dry ingredients, then add egg yolks, oil and sweet potatoes. Mix well. It's a thick batter. Add the stiffened egg whites and mix well. Bake in well-greased large square pan for 1 hour in 350° oven.
Blend sugar, mustard, water, lemon juice, Worcestershire sauce and Tabasco sauce together. Use to moisten chicken. Then shake chicken pieces in bag with seasoned coating mix, one at a time, as directed on package. Place in shallow baking pan. Bake at 400° for 40 to 50 minutes or until chicken is well browned and tender. Makes 4 to 6 servings.
Combine sugar, cornstarch, powdered ginger, salt and pepper. Add pineapple tidbits with syrup. Bring to boil, stirring constantly until bubbly and slightly thickened. Add beets. Cook over medium heat 5 minutes. Makes 4 to 6 servings.
Mix cake mix, butter and 1 egg; press on bottom of a 13 x 9-inch pan. Mix cream cheese, powdered sugar and 2 eggs and pour over top of mixture. Bake at 350° for 35 to 40 minutes. Cool and cut into squares, 1 to 1 1/2-inches.
Combine all ingredients. Let simmer for 35 minutes. Serve on warm buns.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Don't overbake. Cool on baking sheet for 2 minutes, then remove to foil or countertop. Yield: about 2 1/2 dozen cookies.
Melt margarine. Add flour and pecans. Press into a 9 x 13-inch baking dish. Bake at 350° for 15 to 20 minutes. Cool completely. Mix xxxx sugar, cream cheese and Cool Whip; spread on crust. Beat pudding and milk until thick. Spread on cream cheese mixture. Top with Cool Whip and nuts. Refrigerate.
Shake beef in a bag with flour. Put into casserole dish. Add remaining ingredients and pour over meat. Add onions. Cover and bake at 375° for 2 1/2 to 3 hours. Great served with rice!
Cook apples and cinnamon according to directions on package. Cool (I cook my apples the day before); sweeten to taste.
Place half the apples in a greased 2-quart baking dish and cover with half the carrots. Mix brown sugar, flour and salt; sprinkle half the mixture over the carrots. Repeat layers and pour orange juice over top. Bake at 350° for 45 minutes.
Heat oven to 375°. Mix thoroughly the shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Makes about 7 dozen cookies.
Place ingredients in casserole in order shown above. Bake at 350° for 1 hour.
Combine sugar and cornstarch in a 2-quart saucepan. Stir in apricot nectar gradually. Bring to a boil over medium heat, stirring constantly. Cook until mixture is thickened and clear, stirring constantly. Remove from heat. Drain apricots, reserve 12 halves for decoration and chop remaining apricots. Stir chopped apricots into cooked mixture. Add pecans. Tear cake into bite-sized pieces. Add to cooked mixture. Pour into a 9 x 13-inch dish. Refrigerate overnight. Top each serving with Cool Whip. Place reserved apricot half, cut side down, on each. Yields 12 servings.
Microwave chips and 14 ounces of almond bark in bowl on High for 2 minutes. Stir, continue microwaving 1 to 2 minutes, or until smooth when stirred. Stir in marshmallows, cereal and peanuts. Pour into greased 11 x 14-inch dish. Top with cherries; sprinkle with coconut.
Mix oil and eggs. Add pumpkin. Combine remaining ingredients and add to pumpkin mixture. Divide the mixture into two 9 x 5 x 3-inch loaf pans. Bake at 325° for about 1 hour, or until taste test is done.
Combine peanuts, sugar and water. Boil until all moisture is boiled out. (Peanuts will be coated with sugar.) Stir continuously. Pour onto cookie sheet and bake at 300° for approximately 25 to 30 minutes or until all nuts are well toasted. Stir occasionally.
Mix together oil, eggs and pumpkin. Add flour, sugar, salt, cinnamon, baking soda and pie filling. Stir. Bake in 2 greased and floured loaf pans until golden brown at 325°.
Cook slice pork tenderloin in a little oil in a large skillet. Add onion and chopped carrot and cook until pork is no longer pink. Stir in pineapple chunks, water, barbecue sauce, ginger, green pepper and rice. Bring to a boil. Cover and let stand 5 minutes.
Melt margarine and crumble Ritz crackers. Mix together and set aside. Mix remaining ingredients together and place in a 9 x 13-inch casserole dish. Top with margarine mixture. Bake at 375° for 30 minutes.
Combine sugar, eggs and oil; beat until fluffy. Stir in pumpkin. Combine dry ingredients and stir into pumpkin mixture. Add water, raisins and nuts; blend well. Spoon batter into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 75 minutes. Yields 1 loaf.
Mix all together and when ready to serve, put on French dressing. May add a diced tomato, a can of kidney beans or chopped fresh onion and sliced black olives.
Mix together. Fills at least 15 hamburger buns. Wrap in foil and put in 350° oven for 30 minutes. Can be frozen. If so, bake at 375° for 40 minutes.
Sift together flour, sugar, baking powder and salt in a bowl. Cut in butter. Add egg, milk and vanilla. Mix until moistened. Set aside.
Mix all ingredients together and stir regularly during refrigeration overnight. Excellent on sandwiches or alone.
Stir together all the ingredients until moistened. Layer this in the bottom of a 9 x 13-inch pan. Place in refrigerator.
Combine cornmeal, flour, milk, eggs, salt, soda, corn and jalapeno peppers in a bowl. Mix and set aside. Saute meat, onion and bell pepper until lightly browned. Drain fat. Thoroughly grease a 10 1/2-inch iron skillet. Pour half of cornmeal batter into skillet. Sprinkle evenly the meat mixture, then cheese. Pour remaining batter on top. Bake at 350° for 50 minutes or until knife inserted comes out clean.
Combine water and sugar and cook until sugar is dissolved. Add orange juice, lemon juice and mashed bananas. Cool and freeze. When soft mush in consistency, remove from freezer and fold in beaten egg white (Not too stiffly beaten) Continue freezing until firm enough to serve. Makes 2 qt. Keep covered when stored.
Peel, core and chop peaches. Stir lemon juice into peaches. Measure sugar, make sure cups are level across the top. Pour peaches and Sure-jell in large boiler. Add butter to keep from foaming. Bring mixture to a full rolling boil. Stir constantly. Add sugar to peaches. Bring back to a full rolling boil. Cook for 2 minutes; remove from heat. Skim off foam. Fill jars and seal. When cold, check to see if sealed by pressing finger in middle of lid. If lid springs up it is not sealed, eat this jar first.
Put cranberries through coarsest cutter of meat chopper. Let stand overnight with marshmallows and sugar. Before serving add celery, nuts and whipping cream.
In a large bowl, dissolve the gelatins in boiling water. Cool slightly. Stir in the milk, pineapple with juice, mayonnaise, cottage cheese, nuts and horseradish sauce; mix well. Chill until partially set. Pour into an oiled 8-cup mold. Chill 6 hours or overnight. Unmold. Yields 12 to 16 servings.
Mix all together. Pour into greased and floured tube pan. Place cake in oven and then turn temperature to 300 degrees. DO NOT PREHEAT OVEN. Bake for 1 hour-turn cake around and bake 20 minutes more.
Cream margarine. Add sugar gradually. Beat eggs until light. Beat into mixture until creamy. Mix in apples and nuts. Add flour mixed with baking powder, soda and cinnamon. Stir lightly into apple mixture. Turn into a buttered 7 x 11-inch pan. Bake at 350° for 40 minutes. Cool and cut into squares.
Tear each biscuit into thirds. Wrap this around a cube of ham and cheese. Shape into ball. Seal well. Stir onion in melted butter. Roll each ball in onion butter, then in potato chip crumbs. Bake for 10 minutes at 350°. Yields 30 appetizers.
Bone 4 good-sized whole chicken breasts (or buy them already boned). Marinate in beaten egg for several hours. Sprinkle with onion salt. Roll in Italian flavored bread crumbs. Saute in vegetable oil. Put in shallow baking dish. Sprinkle again with onion salt and oregano (optional). Slice fresh mushrooms and spread on chicken. Sprinkle Mozzarella cheese over chicken. Mix bouillon cube in 1 cup hot water and pour over chicken. Cover with foil. Bake at 350° for 45 minutes. Remove foil and bake 15 minutes longer.
Break cake up into small pieces, put in the bottom of a bowl. Mix pudding and 2-1/2 c. cold milk. Pour over cake. Cut strawberries up and mix into glaze. Spread over cake and pudding. Spread Cool Whip over strawberry mix.
Preheat oven to 350°. Grease a 2-quart casserole. In a large bowl, combine turkey, broccoli, cheese and pasta; mix well. In another bowl, blend soup, sour cream and mayonnaise thoroughly. Pour over turkey mixture. Toss lightly to coat. Pour into prepared casserole and bake for 30 minutes.
Mix beef and pork in a large bowl. Season with salt and pepper. Chop parsley and garlic together. Add to meat. Squeeze water from bread. Add bread, cheese and beaten eggs. Work mixture with your hands to combine all ingredients. Shape into fingers about 1/2 to 3/4 inch in diameter and about 1 1/2 inches long. Heat olive oil and fry over medium heat until brown. Drain on paper towels.
In a medium mixing bowl, stir together tomatoes, chili peppers, green onion, green pepper, lemon juice, parsley, garlic and pepper. Place about 1 cup of the tomato mixture and tomato sauce in a blender container or food processor bowl. Cover and blend or process just until pureed. Stir into remaining tomato mixture. Cover and chill for several hours or overnight, stirring occasionally.
Cream sugar, vanilla, butter, nuts and flour. Wrap a walnut size portion of dough around cherries. Put on ungreased cookie sheet. Chill 15 minutes. Bake at 375° for 20 minutes. Roll in powdered sugar while still warm.
Preheat oven to 450°. Mix eggs, meal, milk and corn together. Add pepper, onion and cheese. Add oil last and mix well. Bake in two 8-inch skillets at 450° for about 30 minutes. Cool 20 minutes before serving.
Combine chicken, celery, almonds, onion, lemon juice, salt, pepper and mayonnaise in bowl; mix well. Cut thin slice from top of rolls. Hollow out centers. Fill with chicken mixture. Arrange in baking dish. Chill, covered in refrigerator until cooking time. Sprinkle rolls with cheese. Bake at 375° for 25 minutes. Serves 4.
Filling: In a medium saucepan combine cornstarch, sugar and lemon juice; mix well. Beat egg yolks. Add to cornstarch mixture. Add water. Bring mixture just to boiling over medium heat and simmer gently for 5 minutes, stirring constantly. Remove from heat. Add margarine and lemon rind to thickened mixture and stir until thoroughly blended. Pour into baked pie shell. Prepare meringue.
Combine first 5 ingredients. Mix together mayonnaise and vinegar. Then toss with vegetables and macaroni. Salt and pepper to taste. Serves 8.
Let bread dough rise at room temperature 2 hours. Heat oven to 375°. Place dough on foil. Flatten into large square. Spread with spaghetti sauce, towards center. Layer cheese, meat, cheese and meat over surface of dough, leaving edges uncovered. Sprinkle with Italian seasoning. Roll dough into a loaf, making sure meat and cheese are inside. Secure loaf by squeezing ends together. Place on greased cookie sheet. Bake 1 hour or until loaf is golden brown. Turn once for even baking. Let cool 25 minutes. Cut into 1-inch slices. Serves 6.
Mix all the ingredients together and place in a greased 9 x 13-inch glass casserole dish. Top with 2 cups crushed corn flakes and dot with 1/4 cup margarine. Bake at 350° for 30 minutes.
In bowl, beat eggs; add sugar, flour, butter and salt. Mix well, then add corn and milk. Bake at 350° for about 30 minutes or until firm.
Take the eggs and prepare them as for deviled eggs. Mix the remaining ingredients together. Spoon over eggs. Place parsley leaf on each egg, then sprinkle with paprika.
In large skillet, saute onion and green pepper in 1/2 pound butter until tender clear. Add crumbled ground beef. Cook until done and browned. Drain well. While beef is cooking, combine rest of ingredients. Bring to boil. Add drained meat mixture. Simmer gently for 2 hours. Quick cool in ice bath. Refrigerate overnight. Skim solidified fat from top before reheating. Use tomato juice to thin if needed.
Cream margarine; gradually add sugar. Cream well. Add eggs and mix thoroughly. Add dry ingredients. To this mixture, add bananas and milk. Pour into a well-greased bread pan and bake at 350° for 45 minutes. Makes 1 large loaf or 2 smaller loaves. If using the smaller pans, watch time. When tester comes out clean, bread is done.
Combine the first 7 ingredients in bowl; set aside. Cook beef until browned; drain well and set aside. Pour half of cornmeal mixture into greased 10-inch skillet. Sprinkle evenly with beef. Top with cheese, onion and peppers. Pour remaining batter over top. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes before serving. Serves 6.
Stir together frozen blueberries and pineapple. Spread yellow cake mix on top. Cut patties of butter and lay on top of cake mix. Bake at 325° for 1 hour.