xiaoxl/recipe_data huggingface dataset:
Creamy Skillet Chicken Thighs
Category: uncategorized
By Christine Watson

Skillet chicken thighs with a super easy and decadent sauce.

Ingredients:
1 ½ pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 ½ tablespoons olive oil, divided
1 tablespoon minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary
½ cup chicken broth
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
1 cup heavy cream
½ cup grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Season chicken thighs with salt and pepper. Set an oven-proof skillet on high heat. When hot, add 1 tablespoon oil and chicken. Cook until well seared, about 3 minutes per side. Remove chicken to a plate and reduce heat to medium. Add remaining 1/2 tablespoon oil, then add garlic, thyme, and rosemary. Bloom spices together for 1 minute. Pour in chicken broth, then add sun-dried tomatoes, and finally the cream. Stir well and then blend in Parmesan cheese. Bring to a light simmer. Add chicken back to the pan. Transfer to the preheated oven and bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to cool slightly to let the sauce thicken before serving, about 5 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 362.2
Fat: 28.4 g
Saturated fat: 13 g
Carbohydrates: 3.8 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 22.9 g
Cholesterol: 129.1 mg
Sodium: 287.9 mg
Macadamia Chocolate Brownies With  White Chocolate


Ingredients:
unsalted butter, eggs, caster sugar, plain flour, pecans, white chocolate

Directions:
Prehaet oven to 325°F/170°c/Gas 3 and fully foil line and grease a 9inch baking tin.
In a saucepan melt the butter over very gentle heat and set aside to cool.
In a bowl beat the eggs with the sugar until smoth and creamy.
Stir the mixture into the cooled butter.
In a large bowl combine sifted flour and cocoa.
Slowly stir in the egg mix until smooth.
Add the nuts and chocolate pieces and fold into the dough.
Pour the dough into your prepared tin and bake for 30 to 35 minutes.
Allow to cool for about 5 minutes and lift the the cake out of its tin using the foil to help.
Allow to fully cool before removing the foil and cutting it into 16 pieces.
Broccoli and Cauliflower Salad


Ingredients:
broccoli floret, cauliflower floret, tarragon, pepper

Directions:
"In a bowl add broccoli, cauliflower, Italian Dressing, tarragon, and pepper.  Mix well and let sit in refrigerator for at least one-half hour.  The special ingredient which is the Italian Dressing mixesand coats well with this dish.  The tarragon gives it a sweet taste."
Peach-Berry Rhubarb Slab Pie


Ingredients:
raspberries, blackberry, strawberry, rhubarb, cinnamon, butter, corn syrup, honey, lemon juice, cornstarch, granulated sugar, all-purpose flour, all-purpose flour, salt, butter, butter, shortening, cold water, granulated sugar, cinnamon, all-purpose flour, granulated sugar, cinnamon, butter, cold water

Directions:
Prepare the crust. In a medium bowl, stir together flour and salt until well combined. Add 1/3 cup butter and the shortening, then cut in with a pastry blender until flour appears crumbly and no crumbs are larger than pea size. Gradually add water, one tablespoon at a time, tossing thoroughly with fork after each addition until dough sticks together. Dough should be only slightly moist and should still retain a crumbly appearance until pressed together between fingers. Place mixture into an ungreased 9 x 13 inch glass baking dish and flatten to bottom, pressing dough halfway up the sides of the baking dish. Melt the remaining tablespoon of butter and brush over crust using a pastry brush. Immediately sprinkle with cinnamon and sugar and set aside.
Make the filling. Peel and slice two of the peaches and place into a medium bowl. Add strawberries, blackberries, raspberries, and rhubarb. In a small bowl, combine 1 tablespoon flour and 2 tablespoons sugar, then pour over fruit and toss until fruit is evenly coated. Set aside.
Preheat oven to 350 degrees. In a medium sauce pan, add remaining peaches (peeled and sliced], cinnamon, butter, corn syrup, honey, lemon jice, orange juice, and sugar. Begin cooking over medium heat, stirring constantly until juices form. Mix corn starch with 1 teaspoon of water and gradually pour into mixture while stirring constantly. Allow mixture to come to a boil. Continue to boil, stirring occasionally, until mixture thickens. Once thickened, stir constantly until the liquid portion of the filling sticks to the spoon when removed from the pan. It should almost have the appearance of cooled pie filling. Remove from heat and add remaining fruit, stirring juices into flour mixture before adding to the filling. Lightly stir to combine and set aside.
Place empty pie crust in the oven on the middle rack and bake until the butter is melted and the cinnamon and sugar appear to have absorbed into the crust.
In the meantime, prepare the streusel. In a medium bowl, combine all ingredients and stir together until crumbly and all dry ingredients appear a bit moist. Set aside.
Remove crust from the oven and top evenly with pie filling. Cover with the streusel, paying special attention to the sides as the filling tends to bubble up over the topping along the edges. Bake on center rack for approximately 45 minutes, or until crust appears golden and streusel is crunchy. Remove from oven and cool, then slice into 12 pieces.
Biscuits
Category: breakfast-and-brunch
By Viva Larson

I saw these being made on a cooking show on PBS they are very tender and buttery. You can freeze in muffin tins and pop in oven when needed.

Ingredients:
4 cups all-purpose flour
¼ cup baking powder
1 ½ cups butter, cut into large chunks
1 ¾ cups buttermilk
8 ounces crumbled cooked bacon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter 2 muffin tins. Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir buttermilk and bacon into flour mixture just until dough holds together. Turn dough onto a floured surface and roll into an even thickness. Fold dough over itself a few times. Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins. Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 servings

Calories: 355.2
Fat: 23.7 g
Saturated fat: 13.1 g
Carbohydrates: 26 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 9.6 g
Cholesterol: 62.4 mg
Sodium: 746.8 mg
Grilled Salmon with Dill Sauce
Category: main-dish
By Desertdutchman

A quick, tasty dill sauce that compliments grilled salmon.

Ingredients:
¼ cup mayonnaise
1 tablespoon chopped fresh dill, or to taste
2 teaspoons Dijon mustard
3 pinches brown sugar, or to taste
1 teaspoon vegetable oil
½ pound salmon fillet, skin on

Directions:
Preheat grill for medium heat and lightly oil the grate. Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin. Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 411.5
Fat: 35.1 g
Saturated fat: 5.8 g
Carbohydrates: 3.5 g
Sugars: 1.8 g
Protein: 19.9 g
Cholesterol: 66.2 mg
Sodium: 336.7 mg
Corn Casserole


Ingredients:
monterey jack cheese, cheese, celery, onion, corn, salt, Worcestershire sauce, Tabasco sauce, dry mustard

Directions:
Fry the onion and celery together. Layer the bread (bottom] vegetables, and cheese in an oiled casserole dish. Pour the creamed corn over the top. Then pour the egg mixture over that. Let it stand 30 minutes, then bake in a 350° oven for 1 hour, placed in a pan of hot water.
As a main dish, this supplies about 40% of a day's protein requirement. By protein complementarity, the available amount can be increased to 55% by adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.
Quick Cinnamon Rolls


Ingredients:
flour, sugar, baking powder, salt, butter, brown sugar, cinnamon, nutmeg, buttermilk, Buttermilk Needed but Have None, Buttermilk Substitution for Baking, pecans, raisins, cream cheese, butter, powdered sugar, milk, vanilla

Directions:
Preheat oven to 425F.
If not using silicone pan, brush 9" cake or pie pan with melted butter.
Whisk together flour, half the sugar, baking powder, baking soda and 2/3's of the salt.  Set aside.
Whisk together brown sugar, the other half of the sugar.  cinnamon, nutmeg and 1/3 of the salt.  Add 1/8th of the butter, melted and blend with a fork until evenly moist.  Set aside.
If using raisins, cover them with water so they will plump.
In a liquid measuring cup place the buttermilk and stir in 1/4 of the melted butter.
Add mixture to flour mix and stir with a fork until you have a shaggy dough and all liquid is absorbed.
Knead the mixture in the bowl until just smooth.  It will be very sticky.  Add more flour as needed.
Dump out on a floured surface and pat the dough into a 12x9 rectangle.  Brush the top with most of the remaining butter.
Evenly spread the sugar mixture over the top.
Evenly spread the nuts, whole or chopped - your preference.
Drain the raisins and spread evenly on top.
Starting on the long side, oll the dough snugly and gently to the opposite end.  Use a bench scraper or meal spatula to loosen, if necessary.  Pinch the end seam to seal.
Roll the log seam side down and cut into 8 equal portions.  I start in half, then each in half and each in half again to keep them equal in size.
Place 1 roll in the center of your pan and arrange 7 around it.
Brush the tops with remaining butter.
Bake for 22-25 minutes, until the edges are just golden brown.
While baking, use an electric mixer (for best result] to blend all cream cheese and butter together. It will become fluffy.  Add remaining ingredients and whip well.
Serve warm with the cream cheese topping drizzled or spread over top.
If there are any left, store in an airtight container.
Reheat in a microwave.
Lime and Beer Pork With Easy Chunky Guacamole


Ingredients:
salsa, lime juice, beer, garlic, cilantro, ground cumin, crushed red pepper flakes, ground black pepper, flour tortillas, quick-cooking rice, avocados, lemon juice, salsa

Directions:
Partially freeze pork; thinly slice across grain into bite sized strips.  Place pork in a plastic bag set into a bowl.
Combine salsa, lime juice, beer, garlic, cilantro, cumin, red pepper and black pepper.  Pour over pork; seal bag. Marinate in refrigerator for 3 to 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel and cube 2 avocados. Combine avocados, lemon juice and salsa in a bowl.  Cover and chill. (can be kept up to 24 hours in fridge].
Wrap tortillas in foil.  Heat in a 350°F oven for ten minutes to soften.
Drain pork and set aside, reserving marinade.
Add enough water to marinade to equal 1 1/2 cups.  Place in a saucepan and bring to a boil.  Add rice.  Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, spray a skillet with nonstick coating; heat over medium heat.  Add half of the pork.  Stir-fry 4 minutes or until no longer pink.  Remove from skillet using a slotted spoon; drain liquid if necessary.  Repeat with remaining pork.
Spread pork and Easy Chunky Guacamole on tortillas.  Roll up and serve with rice.
Southern Praline Pecan Cake
Category: desserts
By Debbie Halford

This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.

Ingredients:
1 (18.25 ounce) package butter pecan cake mix
1 (16 ounce) container coconut pecan frosting
4  eggs
¾ cup vegetable oil
1 cup water
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray. Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

Yields: 1 10-inch Bundt(R) cake

Calories: 394.4
Fat: 25.1 g
Saturated fat: 5.3 g
Carbohydrates: 40.6 g
Sugars: 28 g
Dietary fiber: 0.7 g
Protein: 3.7 g
Cholesterol: 46.5 mg
Sodium: 251.1 mg
Shrimp Fritters


Ingredients:
butter, shrimp, green onions, green pepper, chili pepper, mashed potatoes, eggs

Directions:
Cook shrimp in butter 2 - 3 minutes.
Remove from skillet and chop up very small.
Add onions and peppers to skillet and saute 3 minutes.
Add onion mixture to potatoes and mix well.
Stir in eggs then shrimp.
Stir in enough bread crumbs to make mixture firm.
Roll potato mixture into balls then roll balls into additional bread crumbs.
Cover and chill 30 minutes to 4 hours.
Heat oil in deep fryer.
Fry balls for about 4 minutes; drain on paper towels.
Serve immediately.
Makes 2 dozen small fritters! Enjoy!
BLT Pasta Salad


Ingredients:
tomatoes, romaine lettuce, low-fat mayonnaise, plain low-fat yogurt, Dijon mustard, sugar, cider vinegar, salt, pepper

Directions:
Combine first 4 ingredients in a large bowl; toss gently.
Combine mayonnaise and next 6 ingredients; stir well.
Add dressing to salad and toss gently.  Serve immediately.
Olive-Cheese Crostini


Ingredients:
black olives, parmesan cheese, butter, garlic, green onions, monterey jack cheese, fresh parsley, black pepper, French baguette

Directions:
In a bowl combine all ingredients (I would suggest to cover and chill a couple of hours minimum to blend the flavors].
Top each bread slice evenly with mixture.
Arrange on baking sheets.
Broil with the oven door partially opened for 3-4 minutes until bubble and golden.
Delicious!
Creamy Jalapeno Sauce


Ingredients:
light sour cream, chicken bouillon, monterey jack cheese, cheddar cheese, flour

Directions:
In a heavy saucepan on high heat, bring cream to the boil., Just as it is ready to boil, stir in sour cream until completely blended., Reduce heat and add chicken and jalapeno juice., Simmer until heated thoroughly., Meanwhile, in another pan, melt butter and add flour to create a roux/paste., Whisk paste until it browns SLIGHTLY., Add paste to cream pot just before it boils up., Whisk continuously until paste dissolves into cream., Remove from stove and add cheese and chopped jalepenos., Serve/Use immediately.
Liberian Pineapple Ginger Beer


Ingredients:
sugar, fresh pineapple, water

Directions:
Wash the ginger root. Cut it into 1/2 " pieces.
Move  half of  cut ginger into the blender. Add 1 cup of water. Cover and set blender to  high. Blend until ginger coarsely chopped and mixed  well into the water. Transfer this mixture to a large pot(8 quart].
Repeat with the rest of the ginger. Add this mixture to the pot.
Wash the pineapple. Use a sharp knife to remove the peeling. Slice the peeling off so that you also remove a half-inch of pineapple  along with the skin.
Cut the peeling into one-inch pieces. Transfer  half of the cut pineapple peeling to the blender. Add 1 cup of water and blend on high until pineapple is in small pieces and mixed in the water. Move to the pot of ginger.
Repeat with the rest of the cut pineapple. Add to the mixture in the pot.
Add 10 more cups of water to the pot. Half-cover the pot with the top. Bring to a boil on high and boil on medium for about 30 minutes.
Remove the pot from the stove. Cover the pot completely and allow the mixture to sit for 8 hours or overnight at room temperature.
Pour the mixture through a metal strainer to remove the larger pieces of ginger and pineapple peel. Use a wooden spoon to press the liquid through the strainer.
Use a clean cotton kitchen cloth(or clean wash cloth] to strain out the finer particles. Use your hand to squeeze the ginger beer out of the cloth.
To sweeten, first add 1 cup of sugar and stir. Add more sugar to desired taste. Chill and enjoy.
Store in the fridge.
Frosty Cranberry Salad


Ingredients:
fresh cranberries, crushed pineapple, sugar, mini marshmallows, vanilla

Directions:
Grind cranberries in food processor, put in large bowl.
Add pineapple (drain off some of the juice], mini marshmallows and sugar.
Mix well and put in fridge for 1 hour.
Whip whipping cream, add vanilla.
Fold whipped cream into cranberry mixture.
Pour salad into molds and freeze.
Thaw 45 minutes before serving.
Copycat "uncle Ben's" Long Grain & Wild Rice


Ingredients:
dry parsley flakes, garlic powder, onion powder, ground turmeric, ground cumin, ground ginger, black pepper, salt, long grain rice, wild rice, butter

Directions:
Combine all of the spices in a medium saucepan and mix thoroughly.
Add the both types of rice, the chicken stock and butter (if using].
Bring mixture to a boil and stir to combine.
Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.
Green Grapes With Feta Cheese & Honey


Ingredients:
feta cheese, extra virgin olive oil, honey, fresh ground pepper, green seedless grapes, pear, fresh basil leaves

Directions:
Place feta in a small bowl., Drizzle with oil and honey. Add pepper and toss gently., Shortly before serving, halve grapes lengthwise., Gently toss grapes and pear slices., Scatter the feta over the fruit., Garnish with basil.
Soy Delicious Strawberry Banana Shake or Smoothie


Ingredients:
vanilla-flavored soymilk, strawberries, banana, Splenda sugar substitute

Directions:
Blenderize, pour into a cute serving glass, insert straw and enjoy.
For a smoothie, freeze fruit in plastic zip top baggie and slightly defrost in microwave before dumping in blender and omit the ice cubes.
Chicken Salad With Cranberry/Lemon Jello Topping


Ingredients:
gelatin, cold water, boiling water, celery, mayonnaise, fresh onions, boiling water, jellied cranberry sauce

Directions:
Soften 1 envelope of Knox gelatin in 1/4 cold water., Add 1/4 cup boiling water., Stir until dissolved., Add chicken, mayo, celery, and onion., Mix well and pour into an 8 by 8 or 9 by 9 pan., Chill while you prepare the topping., Mix lemon jello, boiling water, cranberry sauce, and orange juice., Spoon over the chicken pan mixture., Refrigerate overnight., A double recipe can be made in a 9 by 13 pan.
Potato Dumplings
Category: main-dish
By Helen

Good to use with stews or soups.  When I was growing up we had these with sauerbraten.  I don't know why there's always a crouton in the center, there just is.

Ingredients:
2 large potatoes, peeled and chopped
1 cup self-rising flour
1  egg
8  large seasoned croutons

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender, about 15 minutes. Drain and mash. In a medium bowl combine 2 cups mashed potatoes with flour and egg.  Using about 1/4 to 1/2 cup of mixture each, shape into dumplings.  Press a crouton into the center of each and seal dough around it. Drop dumplings into simmering soup or broth, cover and cook 20 minutes.  Do not remove lid while dumplings are cooking.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 135.7
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 28.3 g
Sugars: 0.8 g
Dietary fiber: 1.9 g
Protein: 3.8 g
Cholesterol: 23.3 mg
Sodium: 211.3 mg
Crock Pot Chicken Cacciatore


Ingredients:
boneless chicken breasts, all-purpose flour, olive oil, green pepper, diced tomatoes, oregano, basil, salt, garlic powder, onion powder

Directions:
Cut chicken breast into smaller pieces as desired., Coat chicken with flour., Heat oil in skillet on med/high heat., Cook chicken in oil 10 minutes or until brown., Drain., Place half of chicken pieces into crock pot., Cut pepper into fourths., Mix pepper, and all remaining ingredients., Spoon half of mixture over chicken., Add other half of chicken pieces., And then add remaining mixture on top., Cook on Low for 4-6 hours or until chicken is no longer pink., Serve alone or on a bed of pasta.
Cafe Mocha


Ingredients:
cachaca, Kahlua, half-and-half cream

Directions:
Add all ingredietns into a shaker filled with crushed ice and shake sharply. Strain into a frosted martini glass.
Garnish with a sugared rim and three coffee beans.
Cabbage Dogs (Hot Dogs)


Ingredients:
cabbage, onion, tomato sauce, salsa, sugar, olive oil, tap water

Directions:
In a large no-stick skillet, over medium heat, pour in the olive oil and after it begins to shimmer (about 2 minutes], add all other ingredients except for the water. Carefully blend the ingredients with a large spoon.
Saute for five minutes uncopvered. Reduce heat to medium-low, cover, and allow the blend to continue cooking until the cabbage and onions are tender. Stir occassionally. (Five minutes after the skillet is first covered, add the water and continue cooking until the vegetables tenderize and until most of the water evaporates -- you can crack the lid just a bit to make this happen faster.]
The total cooking time covered is about 10-15 minutes.
Place weiner pieces on a bun and top with the cooked cabbage and onions. Add a little mustard to the hot dog if you wish, and serve.
NOTE: You can actually double or triple the number of hot dog pieces in this mix if you're feeding a crowd. There will be plenty of cabbage for the toppings. Also adjust the hot pepper sauce, adding more or less, to meet your family's personal tastes. Using Tabasco instead of Frank's brand pepper sauce will make it twice as hot.
Huckleberry Muffins
Category: bread
By Laura

Huckleberries are a hard-to-find, delicious treat and finding recipes that use them can be even harder. I came up with this recipe as a variation of my favorite blueberry muffin recipe and they truly are delicious! If you can't find huckleberries, blueberries work well.

Ingredients:
¾ cup butter
1 cup white sugar
1  egg
¾ cup milk
1 teaspoon vanilla extract
1 ¾ cups sifted all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup huckleberries
1 tablespoon all-purpose flour

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers. In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups  flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full. Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 15 muffins

Calories: 205.6
Fat: 10 g
Saturated fat: 6.1 g
Carbohydrates: 27.1 g
Sugars: 15.2 g
Dietary fiber: 0.7 g
Protein: 2.5 g
Cholesterol: 37.8 mg
Sodium: 213.4 mg
Easy Lower Sugar Banana Flax Bread


Ingredients:
baking mix, eggs, vanilla, cinnamon, sugar, honey, flax seeds, bananas

Directions:
Grease a loaf pan with a margarine butter substitute blend.
Preheat oven to 350.
Combine all ingredients in bowl, and stir well to combine.
Pour into loaf pan, bake 55 minutes, or until toothpick inserted comes out clean.
Tink's Crock Pot Roast


Ingredients:
potatoes, carrots, onion, oregano, thyme, sea salt, pepper, bay leaf, hot water, cold water

Directions:
Arrange potatoes, onions and carrots in bottom of crock pot.
In a small bowl, combine celery salt, oregano, thyme, sea salt & pepper.
Massage the spices into the roast and place the roast atop the veggies.
Toss in the bay leaf.
Pour beef base and water mixture (or beef broth] over the roast and veggies.
Put the lid on the crock pot and cook on LOW setting for approximately 6-8 hours or until roast and veggies are tender.
Optional:  For gravy you can stir in the flour and water mixture in the last 30 minutes of cooking time and turn the crock pot up to High setting.
I prefer to remove the meat and veggies from the crock pot and pour the liquid into a saucepan.  Bring to a slight boil and slowly pour in flour and water mixture while stirring constantly.  Bring to a full boil and cook and stir until it thickens up to your liking.  About 3-5 minutes total.