xiaoxl/recipe_data huggingface dataset:
Ranch Dressing


Ingredients:
garlic clove, salt, buttermilk, fresh lime juice, fresh cilantro, parsley, fresh chives, salt, black pepper

Directions:
Mash together the garlic cloves and salt until a paste is formed.
Remove to a small bowl or a jar with a tight fitting lid.
Add and whisk together buttermilk, lime juice, cilantro or parsley and chives until well blended.
Taste and adjust the seasonings with salt and pepper.
Use immediately or cover and refrigerate.
Super Easy Ultimate Banana Bread


Ingredients:
butter, eggs, sour cream, salt, flour, brown sugar, baking soda, bananas, pecans

Directions:
Preheat oven to 350 degrees and grease loaf pan (or muffin tin!].
Mix butter, eggs, and sour cream in one bowl, and salt, flour sugar, and baking soda in another bowl. Then mix them together.
Mash up the bananas and add them to the mixture with the pecans. Put everything in the loaf pan.
Bake at 350 for an hour and 15 minutes. Maybe less for muffins, they are still in the oven :P.
Glazed Onions


Ingredients:
boiling onions, butter, margarine, light brown sugar, lemon juice, fresh parsley, salt

Directions:
"Place onions into an 8 inch square pan.  Stir together butter and next 4 ingredients and pour over onions.  Bake at 425 degrees for 15 minutes."
Stuffed Baby Eggplant


Ingredients:
baby eggplants, olive oil, garlic cloves, onion, fresh parsley, egg, romano cheese, water

Directions:
Preheat oven to 350 degrees.
Prepare eggplants by slicing them in half lengthwise.
Scoop out the inside of the eggplant and cut into cubes.
Lay cubes on several paper towels and squeeze any moisture out of them by hand.
Boil shells in a large stockpot for 2 minutes and allow to cool.
Place a tablespoon of olive oil in a hot skillet.  Add eggplant, onion, and garlic and saute.
In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry.  If mixture is too loose, add more bread crumbs.
Fill the cooled eggplant shells with the mixture.
Add a tablespoon of olive oil to a hot skillet.  Place eggplants top side down in skillet and brown over medium heat.
Place browned stuffed baby eggplants in a baking dish.
Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.
Slow Cooker Chicken Mole


Ingredients:
onion, raisins, garlic cloves, toasted sesame seeds, chipotle chile in adobo, creamy peanut butter, crushed tomatoes, sugar, ground cinnamon, chili powder, ground cumin, ground coriander, ground nutmeg, boneless skinless chicken breasts

Directions:
"Combine all ingredients in a slow cooker. Cook on low 5-6 hours until chicken is tender. Chicken may be served intact with sauce spooned over, or you may shred the chicken using two forks and stir into the sauce before using as a taco/tortilla filling, or as a dip for chips."
Cracked Pepper Turkey and Mozzarella Flat Bread Wrap


Ingredients:
carrots, mozzarella cheese

Directions:
Spread dressing across one slice of Flatbread., Layer spinach, carrots, red pepper, banana pepper, turkey and mozzarella., Roll up tightly., Slice into 1" pinwheels., Serve.
Corn Salsa


Ingredients:
onions, garlic cloves, roma tomatoes, lime juice, cilantro, olive oil, kosher salt

Directions:
Start gas grill or preheat grill pan to medium-high heat. Start boiling enough water for the corn.
Boil corn for 5 minutes then remove from water.
Slice onions into thick slices. Cut stems from tomatoes and tomatillos. Brush corn, onion, tomatoes, tomatillos, and pepper with olive oil and grill both sides until there is a char.
Cut kernels from corn and set aside.
Cut stem from pepper. Roughly chop onions, pepper, tomatoes, and tomatillos and add to food processor, along with garlic, cilantro, lime juice, salt, and remaining olive oil.
Blend by pulsing until incorporated, but do not puree: the salsa looks so much better when you can make out the components.
Add corn and contents of food processor to a large pot, and simmer for 1 hour, stirring occasionally.
Allow to cool, then add to a glass jar to refrigerate.
Beet and Walnut Salad with Dill


Ingredients:
beets, red wine vinegar, extra virgin olive oil, fresh dill, garlic, sea salt, walnuts

Directions:
Position a rack in the center of an oven and preheat to 375°F.
Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use.
Place the beets in a baking dish and cover with water by about 1/4 inch.
Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets.
When the beets are cool enough to handle, peel and cut into thin slices.
(A mandoline helps make neat, even slices.] Place the beets in a bowl, add the vinegar and toss together gently.
Let stand for 30 minutes.
Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break.
Taste and add more vinegar, if needed.
Stir in the walnuts and serve.
Fresh Pomegranate Pie


Ingredients:
pomegranate seeds, pomegranate juice, cornstarch, sugar

Directions:
Deseed the yellow pomegranates and put into a large enough bowl to allow folding.
Make sure to remove any of the white membrane as it is very bitter.
This step is the most time consuming step but it's worth it.
Juice the red pomegranats by cutting them in half and using a citrus juicer, this is messy so make sure do it some place easy to clean and either wear old clothes or an apron.
You want to end up with 2 cups of juice.
Mix the corn starch into the sugar and add to the pomegranate juice cook over a medium heat until it is thickened.
This makes a glaze like for a strawberry or blueberry pie.
Cool the mixture and fold into the bowl of seeds folding gently so as not to break the seeds.
If you bruise the seeds it will make the glaze runny and the filling will not stick together.
Pour glazed seed mixture into the pie or tart shell.
You can serve immediately or refrigerate for a while.
Top with whipped cream and enjoy.
Asparagus Chicken Stir-Fry


Ingredients:
fresh asparagus, hoisin sauce, brown sugar, boneless skinless chicken breast halves, rice

Directions:
Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
Heat wok or large skillet over medium high heat.
When hot, add 2 tablespoons of oil.
Stir fry asparagus for approximately 2 minutes.
Remove from the wok and keep warm.
Heat wok to high heat.
Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.
Serve over the hot rice.
Calamonicia Minestrone


Ingredients:
dried kidney beans, navy beans, olive oil, garlic clove, onion, canned tomato, fava beans, parsley, celery, carrot, raw potatoes, spaghetti, rice

Directions:
Soak dried beans overnight., Drain., Pour oil into soup pot., Add garlic, onion, & vegetables., Cover pot & simmer 15 minutes, stirring often., Add soaked beans, soup stock, & seasonings., Cover & simmer until beans are tender, about 1 1/4 hours., Add spaghetti or rice, & simmer 15 minutes longer, stirring occasionally., Serve hot with freshly grated parmesan cheese.
Sausage Gravy
Category: side-dish
By Denyse

Grandma's own!  Adjust the milk to the thickness you like.  Works with bacon, too. Serve hot over freshly baked biscuits!

Ingredients:
1 pound ground pork sausage
3 tablespoons all-purpose flour
3 cups milk

Directions:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside. Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons.  Return pan to medium-low heat and add flour.  Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally.  Grandma always "burned" hers a little on purpose. Add milk in a stream, whisking the whole time.  After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 servings

Calories: 195.4
Fat: 16.5 g
Saturated fat: 6.2 g
Carbohydrates: 4.7 g
Sugars: 2.9 g
Dietary fiber: 0.1 g
Protein: 6.6 g
Cholesterol: 30.6 mg
Sodium: 277.4 mg
Fava Beans With Leeks & Mushrooms


Ingredients:
fava beans, leek, mushrooms, garlic cloves, butter, margarine, water

Directions:
Heat the butter (margarine] in a skillet.medium heat.
Add the leeks, mushrooms, chili flakes and garlic.
Saute for 3 minutes.
Add the fava beans and water.
Season with salt and pepper.
Cover and cook for 5 minutes.
Stir once or twice.
Black Bean Brownies


Ingredients:
Egg Beaters egg substitute, Splenda granular, vanilla, baking powder, baking soda, yogurt, black beans

Directions:
Heat oven at 350 degrees., puree black beans with eggbeaters., mix remaining ingredients., pour into greased 8x8 pan for 30 minutes or until edges pull away from edge., eat the pan!
Emily's Famous Hash Browns
Category: side-dish
By your mom

Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

Ingredients:
2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1  egg
1 cup oil for frying, or as needed
salt and pepper to taste

Directions:
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side.  If you are cooking them in one big piece, it can be cut into quarters for easier flipping. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 183
Fat: 6.9 g
Saturated fat: 1.1 g
Carbohydrates: 26.1 g
Sugars: 1.6 g
Dietary fiber: 2.7 g
Protein: 4.7 g
Cholesterol: 46.5 mg
Sodium: 24.5 mg
Dairy-Free Lasagne


Ingredients:
olive oil, garlic cloves, oregano, ground beef, anchovies, tomato paste, dry white wine, tomatoes, plain flour, soymilk

Directions:
Heat oil in a saucepan oven medium-high heat and add onion, garlic and oregano and cook for 5 minutes or until onion has softened and add mince and cook stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
Add anchovies (if using] and tomato paste and cook, stirring, for 1 minute and then add wine and cook for 2 minutes or until reduced by half and then add tomato and bring to the boil and then reduce heat or medium and simmer for 10 to 15 minutes or until thickened.
Preheat oven to 160C (180C fan forced.
Grease a 5cm deep, 22cm 32Cm (base measurement] baking dish and melt spread in a saucepan over medium heat and add flour and cook, stirring, for 1 minute or until bubbling and then gradually add milk, whisking for 2 minutes or until thick and the stir in 1/2 cup cheese until dissolved.
Arrange 1/4 lasagne sheets over base of prepared baking dish, breaking to fit and then spoon 1/4 mince mixture over lasagne sheets and then spoon over 1/2 cup of white sauce and then repeat layers 3 times, finishing with remaining cheese.
Bake for 35 to 45 minutes or until golden and pasta tender and let stand for 10 minutes before serving.
Kalbi Venison


Ingredients:
gingerroot, garlic cloves, onion, soy sauce, sugar, green onion, sesame seeds

Directions:
Place the ginger root, garlic, onion, soy sauce and sugar in a blender and blend until smooth (about 30 seconds].  Taste marinade and add additional soy sauce to mellow the flavor if desired.
Place venison in a glass casserole dish and pour the marinade over the venison.  Sprinkle sesame seed and green onions on top.  cover with plastic wrap.  For best results, marinate overnight.
Grill venison based on preference of well, medium, or rare.
Serves 4.
Clam Sauce with Linguine
Category: seafood
By Silvia Granger

This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it.

Ingredients:
1 (16 ounce) package linguine pasta
½ cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
½ cup chopped fresh parsley
1 teaspoon salt
½ teaspoon ground white pepper
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 795.4
Fat: 29.3 g
Saturated fat: 16.2 g
Carbohydrates: 92.7 g
Sugars: 5.3 g
Dietary fiber: 5.4 g
Protein: 43.2 g
Cholesterol: 127.2 mg
Sodium: 939.1 mg
Shrimp Fra Diavolo


Ingredients:
large shrimp, salt, salt, crushed red pepper flakes, olive oil, onion, diced tomatoes in tomato puree, dry white wine, garlic cloves, dried oregano leaves, flat leaf parsley, fresh basil

Directions:
In a large bowl, toss the shrimp with 1 teaspoon salt and the red pepper flakes.
In a large, heavy skillet, heat the oil over a medium high flame.  Add the shrimp and saute until just cooked through, about 2 minutes.  Using a slotted spoon, transfer the shrimp to a large plate and set aside.
Add the onion to the same skillet and saute until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.
Return the shrimp and any accumulated juices to the tomato mixture and toss to coat.
Remove from heat and stir in the parsley and basil.
Season with more salt to taste and serve over linquine or your favorite pasta.
Stromboli


Ingredients:
ham, provolone cheese, swiss cheese, mozzarella cheese

Directions:
The trick is to always start and end with cheese.
Roll out the pizza dough the size of a cookie sheet w/ at least a 1 inch lip. Layer the cold cuts and cheeses the long way down the center of the pizza dough.
Flip the small edges inward and seal the edges w/ a little water. Then flip over the long ends and seal w/ a little water.
Flip over so that the sealed edges are touching the cookie sheet. Brush w/ melted butter and bake @ 350 for 30 minutes.
The easiest way to serve is to slice 1 - 2 inch strips w/ an electric knife and serve.
Mongolian Beef


Ingredients:
ginger, garlic, reduced sodium soy sauce, water, cornstarch, brown sugar, cornstarch, broccoli, green pepper, onion

Directions:
In a saucepan over medium heat add the 2 tbs vegetable oil and sesame oil.  Sautee the ginger and garlic.  Add the soy sauce, water, cornstarch, and brown sugar.  Bring to a boil and allow to thicken.  Remove from heat and set aside.
Slice the steak against the grain with the knife at a 45 degree angle.  Place the steak in a bowl, add ½ cup of cornstarch.  Place a cover or lid on the bowl and shake well to coat the pieces of steak.
In a wok, add the 1-cup of oil.  (You can use a skillet; just ensure the oil will cover the steak].  Heat the oil on medium high heat.  Fry the steak in batches so it doesn’t overcrowd the oil and all the steak pieces are covered with oil.  Remove the steak with a slotted spoon and drain on a paper towel.
Remove oil from pan.  Add 2-3 tbs of the oil back to the pan and sautee the broccoli, green peppers, and onions until tender.  Add the steak and the sauce.  Bring to a boil and allow to reduce for about 5 minutes.  Serve with hot rice.
Oh Joyful Tuna Noodle Bake


Ingredients:
tuna, mayonnaise, seasoning salt, Worcestershire sauce, salt, pepper, cheese

Directions:
Preheat oven to 350°F., Cook noodles according to package direction., Drain and set aside., Drain tuna and set aside., In large bowl, combine the rest of the ingredients except the cheese., Fold in tuna and noodles., Mix together and pour into a baking dish., Top with shredded cheese., Bake for 30-40 minutes covered.
Lentil Soup


Ingredients:
bacon, celery, onion, garlic, water, lentils, canned tomato, bay leaf, fresh ground pepper, salt, carrot

Directions:
Fry bacon in Dutch oven until almost crisp, adding oil if necessary.
Add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes.
Stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat.
Reduce heat and simmer until tender, about 1 hour.
Stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.
Homemade Pecan Tortillas


Ingredients:
all-purpose flour, ground pecans, salt, warm water

Directions:
In a mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky.
Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas.
Cook tortillas on a hot griddle 1/2 minute on each side.
Sweet and Sour Pork Stir-Fry


Ingredients:
dark brown sugar, low sodium soy sauce, cider vinegar, cornstarch, water, flour, green bell peppers, yellow onion, carrot, pineapple tidbits

Directions:
In a small mixing bowl, combine brown sugar, soy sauce, vinegar cornstarch, and water.  Blend thoroughly and set aside.
Sift flour over both sides of pork medallions.
Coat a nonstick skillet with low-calorie cooking spray. Add 1 tbsp oil and heat for 1 minute of med-high heat. Add pork and saute for 3 minutes. Turn and cook 2-3 minutes longer. Remove pork from skillet and set aside.
Add remaining 2 tsp oil to skillet. Add green peppers, onion, and carrot. Stir-fry 4 minutes, or until vegetables are tender but still crisp.  Stir in soy sauce mixture and pineapple tidbits with liquid.  Bring to a boil and cook 1-2 minutes longer, or until sauce is thickened.
Stir in pork and cook 1 minute longer.
Sweet Potato Toast With ‘Cheesy’ Beans


Ingredients:
sweet potato, tomatoes, white mushrooms, nutritional yeast, coconut oil, black pepper, fresh coriander

Directions:
Place the baked beans in a saucepan and cook over a medium heat for 4-5 minutes.
Heat the coconut oil in a frying pan, slice the tomatoes and mushrooms, then fry until softened.
Slice the sweet potato and toast in the toaster or under the grill until cooked through.
When the sweet potato is ready, plate up and serve with the beans, tomato, mushrooms, nutritional yeast, black pepper and coriander on top.
Kathy's Teatime Fruit Cocktail Cake


Ingredients:
sugar, flour, baking soda, eggs, butter, powdered sugar, egg

Directions:
Preheat oven to 300°F.
Sift together sugar, flour & soda in mixing bowl.
In medium-sized bowl mix drained fruit cocktail with eggs.
Combine two mixtures; pour into greased 9x13 pan.
Sprinkle with nuts.
Bake at 300F for 45-60 minutes, until brown and toasty on top.
SAUCE:.
Beat the egg very well.
Place all sauce ingredients in small saucepan, heat until mixture is Creamy, NOT boiling.
Pour over cooled cake.
Bean Nut Butter


Ingredients:
garbanzo beans, peanut butter, hot water

Directions:
In a food processor, combine beans and peanut butter.
With the motor running, slowly pour hot water into the feed tube, until mixture is light and creamy.
Minty Cranberry-Citrus Relish


Ingredients:
fresh cranberries, water, lemon juice, sugar, of fresh mint, fresh ginger

Directions:
Put all ingredients in a large saucepan and bring to a boil.
Reduce heat slightly, and stir until the berries begin to pop.  Careful---don't let it boil over!
Continue cooking over medium heat until the cranberries are soft and the sauce has turned into a thick syrup, about 25 minutes, longer if necessary.  The consistency should be that of a thick chowder.
Let return to room temperature, spoon into jars, and chill until it has jelled.
Chocolate Chex® Caramel Crunch
Category: trusted-brands-recipes-and-tips
By Chex

Plain brown sugar and butter turns into caramelly goodness that surrounds chocolate cereal squares for a scrumptious crunchy snack.

Ingredients:
8 cups Chocolate Chex® cereal
¾ cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
¼ teaspoon baking soda
¼ cup vanilla baking chips

Directions:
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 1/2-cup servings

Calories: 196.8
Fat: 7.1 g
Saturated fat: 3.9 g
Carbohydrates: 32.9 g
Sugars: 16.4 g
Dietary fiber: 0.7 g
Protein: 1.7 g
Cholesterol: 11.4 mg
Sodium: 218.1 mg
Bacon 'n' Egg Quesadillas


Ingredients:
flour tortillas, Hass avocadoes, fresh lemon juice, bacon, eggs, monterey jack pepper cheese, black beans

Directions:
Place the tortillas in the oven in two stacks; heat to 200°. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes.
Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.
Weight Watchers Coleslaw


Ingredients:
fat-free mayonnaise, Sweet 'n Low, cayenne pepper, garlic powder, celery seed

Directions:
"Mix all ingredients together and serve."
Bisquick Egg, Sausage and Mushroom Casserole


Ingredients:
Bisquick baking mix, milk, mayonnaise, pork sausage, onion, garlic, eggs, mayonnaise, cheddar cheese, green chilies, parmesan cheese, cheddar cheese, mozzarella cheese

Directions:
Set oven to 375 degrees.
Butter a 13 x 9-inch baking pan.
In a bowl stir together Bisquick mix with milk and 4 tablespoons mayo; whisking vigorously to combine; spread into the baking dish (the batter will be thick].
In a skillet brown the sausage, onion and garlic with 3 tablespoons oil; (crumbling the sausage with a wooden spoon as it browns]season with pepper to taste.
Sprinkle the sausage mixture evenly over the Bisquick batter in the baking dish, then sprinkle the sliced mushrooms over the sausage mixture.
In a bowl whisk eggs with 1/3 cup mayonnaise and chilies until well blended.
Add in the shredded cheese; mix to combine, then spoon over the meat (you don't have to cover completely].
Sprinkle with grated Parmesan cheese.
Bake for about 35-40 minutes.