xiaoxl/recipe_data huggingface dataset:
Real Canadian Butter Tarts, eh?
Category: desserts
By mrsmambo

These butter tarts are traditionally Canadian, made with sweet maple syrup.

Ingredients:
12 (3 inch) unbaked tart shells
¾ cup raisins
¼ cup butter, softened
½ cup packed brown sugar
½ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
1  egg, lightly beaten
½ cup chopped walnuts, or as needed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell. Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts. Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.

Prep time: 10 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 12 tarts

Calories: 306.5
Fat: 13.9 g
Saturated fat: 4.4 g
Carbohydrates: 44.5 g
Sugars: 27.3 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 25.9 mg
Sodium: 176.6 mg
Pot Roast


Ingredients:
bottom round steaks, rump roast, yellow onion, celery, garlic cloves, shallot, yukon gold potatoes, wine, fresh thyme, olive oil

Directions:
Salt and pepper roast.
Remove tie and sear roast in pan in olive oil.
Chop veggies in bite size pieces, mince garlic cloves.
Place roast in empty crockpot.
Combine creamed soup, onion soup and gravy mix with beef stock in bowl.
Pour soup mixture over roast.  Add veggies, garlic and wine.  Place thyme sprigs on top.
Cook above on high for 2 hours. Continue to cook for 6-8 hours  on low.
Air Fryer Venison Burgers
Category: meat-and-poultry
By Soup Loving Nicole

This is a fast and easy way to prepare venison burgers when you don't feel like firing up the grill.

Ingredients:
1 pound ground venison
2 teaspoons Worcestershire sauce
1 teaspoon seasoned salt (such as Lawry's®)
½ teaspoon onion powder
½ teaspoon ground black pepper
4  hamburger buns

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Combine venison, Worcestershire sauce, seasoned salt, onion powder, and ground pepper in a large bowl. Mix with your hands until evenly combined. Form mixture into 4 patties. Place 2 patties in the basket of the air fryer and cook for 6 minutes. Carefully flip the patties and cook for 2 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties. Serve on hamburger buns with your favorite condiments and toppings.

Prep time: 5 mins
Cook time: 16 mins
Total time: 21 mins
Yields: 4 burgers

Calories: 247.3
Fat: 4.5 g
Saturated fat: 1.5 g
Carbohydrates: 22.5 g
Sugars: 3.1 g
Dietary fiber: 1 g
Protein: 27.2 g
Cholesterol: 85.6 mg
Sodium: 506.9 mg
Yogurtlu Meyve Suyu (Turkish Fruit Smoothie)


Ingredients:
black plums, cherries, banana, honey, lemon juice, plain yogurt, skim milk

Directions:
Puree all the fruit with honey and lemon juice in the food processor.
Add yogurt and milk and turn on the machine for about 40-45 seconds.
Pour into the glass with ice cubes and serve it. It is very refreshing and a great way to start the day.
Chilli Corn Tamale Cakes


Ingredients:
corn kernels, self-raising flour, eggs, spring onions, potato, milk, salt

Directions:
Beat eggs., Finely chop coriander and red chillies., finely chop the potato once boiled., Mix all ingredients., Heat 1 tbsp oil in a frying pan over medium heat., Cook heaped tablespoons of the mixture for 3-4 minutes each side until crisp., Add more oil for each batch as required., Serve with Ultimate avocado dip.
Spicy Pork Chops


Ingredients:
buttermilk, mustard, olive oil

Directions:
Trim the pork chops of excess fat. Put on dish to marinate.
Mix the buttermilk and jalapeno mustard together.
Pour over the pork chops, turn to coat. Marinate for 30-40 minutes.
Heat oil in saute pan, add pork chops and brown both sides. Cover and saute about twenty minutes or until done.
Serve with noodles or rice.
Low-Carb Creamy Swiss Green Beans


Ingredients:
fresh green beans, garlic, butter, ghee, cream cheese, portabella mushrooms, swiss cheese, chicken broth, vegetable broth, parmesan cheese, butter

Directions:
Add butter or ghee to a pan.
Sautee green beans for 5 minutes or until tender crisp.
Add garlic and cook until fragrant, about 1 minute.
Stir in cream cheese, Swiss cheese and broth and stir until cheeses are melted.
Transfer to a small casserole dish.
In a separate bowl, combine grated Parmesan cheese and almond flour with melted butter for topping
Crumble topping evenly over dish.
Place in oven for 8 to 10 minutes, uncovered,  in a 450°F preheated oven to lightly brown and crisp topping.
Tuna and Chickpea Sandwich on Rye


Ingredients:
tomato sauce, tuna packed in oil, eggs, garbanzo beans, garbanzo beans, celery, mayonnaise, lettuce leaf, black pepper

Directions:
PREPARATION.
Cook two hard boiled eggs, when done chop, set aside.
Toast slices of rye bread, set aside.
Use ½ cup of garbanzo beans and using a small motorized blender, chop coarsely, set aside.
.
COOKING INSTRUCTIONS.
In a sauce pan add the cooking oil and then the dried minced onions and stir-fry for about a minute, then add the tomato sauce and stir fry for two minutes, set aside.
In a big mixing bowl, add the drained tuna fish, chopped hard boiled eggs, ½ cup of chopped garbanzo beans, chopped celery, 2 tablespoons mayonnaise, Mr. Dash spice and mix well, set aside.
To create a sandwich, place 2 slides of the toasted rye bread on a plate, spread some mayonnaise on the bread, add some of the tuna & garbanzo bean mixture on top of one slice, then drizzle some of the cooked tomato sauce on top, then add some lettuce, sliced tomatoes and close the sandwich with the second piece of bread.
Next cut the sandwich in half, place a tooth pick in each half and spread apart for appearance,.
then add some of the whole garbanzo beans in front of the sandwich and sprinkle with some pepper on top, then add on the side some pickle slices as well.
Enjoy.
Chicken With Romesco Sauce


Ingredients:
roma tomatoes, red bell pepper, onion, garlic cloves, ancho chili, olive oil, fresh thyme, pine nuts, sherry wine vinegar, sweet paprika, salt, salt, pepper, basil, olive oil, lemon juice, butter

Directions:
Make the sauce first: Preheat oven to 400. In a large bowl add tomatoes, red pepper,onion,garlic, chile and toss with 2 tablespoons olive oil. Place the mixture in a glass casserole dish, cook in the oven for 20 minutes.Remove the chile and set aside.
Roast the remaining vegetables for 30 more minutes.When cool enough to handle,remove the skins and seed from the tomatoes,bell pepper and chile.Place all the vegetables and thyme in a food processor, pulse until chunky. Add pine nuts and pulse for 10 seconds,add 1/4 cup olive oil,vinegar,paprika,salt and pepper. Pulse again for 5 seconds to mix.Refrigerate for 2 hours. This will keep for 5 days in a sealed type jar.
For the Chicken: Season the chicken with salt,pepper and herbs. In a large skillet or sauce pan that can be put in the oven, heat olive oil over medium heat,add chicken breasts skin side down for 3 minutes or until golden brown. Turn the breast over and put the pan in the oven for 8 minutes or until cooked through.
Remove the chicken and set aside to cool a little. On the stove using the same pan over medium heat, deglaze with wine.  Add lemon juice and cook 10-15 seconds. Take the pan off the heat, add butter making sure it is melted.
Ladle the Romesco Sauce in the center of the plate, place chicken on top of the sauce then pour the lemon wine sauce over the chicken.
Unlikely Chicken


Ingredients:
boneless skinless chicken breast halves, nonfat plain yogurt, Dijon mustard

Directions:
Preheat oven to 350°F, Blend together the yogurt, preserves, and mustard., Spoon the mixture over the chicken breasts and bake, uncovered, for 45 minutes.
Asparagus-lemon Soup


Ingredients:
fresh asparagus, celery, yellow onion, garlic cloves, chicken broth, white wine, lemon zest, fresh lemon juice, white pepper

Directions:
In a large pot, combine the asparagus, celery, onion and garlic with the chicken broth and - over a high heat - bring to the boil.
Reduce the heat to low and simmer for 10-15 minutes, then allow to cool slightly.
Process in a blender or food processor until smooth.
If serving hot, return to the pot, stir in the remaining ingredients until well-combined and heat the soup until warm.  Do not allow it to come to the boil.
If serving cold, transfer to a serving dish, stir in the remaining ingredients until well-combined.
Serve with warm crusty rolls.
Hybrid Hamburger Stroganoff
Category: main-dish
By Mark Adams

I created this hamburger stroganoff as an amalgamation of about a half-dozen stroganoff recipes. Really hits the spot on a cold day, served over egg noodles with peas and carrots.

Ingredients:
1 pound lean ground beef
1 (8 ounce) package sliced white mushrooms
1  onion, chopped
2 cloves garlic, minced
1 teaspoon vegetable oil
1 cup red wine
1 cup beef stock
1 cup sour cream
2 tablespoons cornstarch
1 teaspoon ground black pepper
1 teaspoon salt, or more to taste

Directions:
Heat a large skillet over medium-high heat. Add beef, mushrooms, and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to a bowl. Add garlic and oil to the skillet; saute until garlic is golden brown, about 1 minute. Turn skillet heat to high; add red wine and beef stock. Bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Reduce heat and simmer until flavors meld, about 5 minutes. Whisk sour cream and cornstarch together in a bowl. Mix into the wine/broth mixture. Stir in the browned beef mixture. Bring to a simmer, stirring frequently. Add salt and pepper.

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

Calories: 455.3
Fat: 27.5 g
Saturated fat: 13.2 g
Carbohydrates: 13.7 g
Sugars: 3.3 g
Dietary fiber: 1.4 g
Protein: 27.1 g
Cholesterol: 104.3 mg
Sodium: 710.5 mg
Cafe Latte
Category: breakfast-and-brunch
By Mary G. Cadwell

This is for all fellow coffee drinkers. I love lattes but buying them can be pricey. So here's a recipe so you can make your own.

Ingredients:
2 cups milk
1 ⅓ cups hot freshly brewed dark roast espresso coffee

Directions:
Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 lattes

Calories: 62.6
Fat: 2.5 g
Saturated fat: 1.6 g
Carbohydrates: 5.7 g
Sugars: 5.7 g
Protein: 4.1 g
Cholesterol: 9.8 mg
Sodium: 61.2 mg
Minty Orange/Maple Sweet Potatoes


Ingredients:
pure maple syrup, sweet potatoes, orange, marshmallows, mint sprig

Directions:
Wash/run the sweet potatoes under cool water using colander, then pat dry with towels.
Next, thoroughly peel each sweet potato with a potato peeler.
Soak the peeled sweet potatoes in hot water overnight: (Sweet Potatoes are very fragile, boiling them causes bruising, and baking them dries them out. Letting them sit in hot water keeps them moist and is the most gentle way to get them to soften].
Remove softened sweet potatoes from the water and thoroughly pat dry with towels.
In a large mixing bowl, use a potato masher or fork to mash them gently.
Use an orange grater on the orange and add grated orange rind to the mixture.
Add the Maple, orange juice and whipping creme. Then, using an electric mixer on a low setting, gently mix till everything is a fluffy and whipped consistency -- no lumps!
Pour into an oblong baking dish and cover with foil, then bake at 325F for 20-25 minute.
Remove from the oven and add marshmallows to completely cover the top, then resume baking uncovered for about 5 minutes more, but be careful --  marshmallows burn very quickly and you only want them to be lightly golden brown, so keep checking.
Once the sweet potatoes are finally removed from the oven, add the fresh mint all around the perimeter of the sweet potatoes, and they will take on a slight mint flavor as they cool.
Italian Tomato and Pasta Salad


Ingredients:
tomatoes, wine vinegar, garlic powder, dried basil, dried oregano, parmesan cheese

Directions:
In a large bowl, combine all ingredients, mixing well., Add small amounts of tomato liquid until pasta is evenly moistened., Chill several hours to blend flavors., Mix well before serving.
Grand Marnier Orange Sauce


Ingredients:
butter, sugar, heavy cream, Grand Marnier, orange zest

Directions:
Mix butter and sugar heat in microwave oven on high for 1 minute., Add cream, Grand Marnier and orange zest., Heat for 2 minutes stir and heat for 1 more minute., Add orange food coloring for eye appeal stir., Serve warm.
Slow-Cooked Tuscan Pork With White Beans


Ingredients:
dried navy beans, fresh sage, kosher salt, ground fennel, garlic cloves, boneless pork shoulder, water, bay leaves

Directions:
Sort and wash navy beans and place in a large Dutch oven.  Cover with water to 2 inches above beans; cover and let stand for 8 hours.
Drain beans.  Place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag.
Combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic.  Rub mixture over pork.
Place pork in a zip top bag.
Place both bags in a larger bag labeled with directions.
To serve: Thaw overnight in fridge.
Place beans, pork and 4 cups of water in a slow cooker.  Cook on HIGH 8 hours.  Pull pork apart into chunks and serve with bean mixture.
Creamed Chicken and Biscuits


Ingredients:
roasting chickens, chicken broth, cornstarch, flour, baking powder, sugar, salt, egg, milk, butter

Directions:
boil chicken.
debone chicken saving broth.
put in bottom of 9x13  dish.
add some broth with cornstarch added.
add cream of chicken soup.
salt and pepper and celery salt.
mix remaining ingredients  into biscuit dough.
the dough will be stick drop by spoonfuls onto sauce  i needed to add a little more flour because i used huge egg ,darlene had banties ,so had smaller eggs.
add to top  of chicken.
this overflowed for me so put pan under.
bake at 400 degrees until biscuits are brown  about 30  minutes.
Creamy Clam, Crab, and Vegetable Soup
Category: soups-stews-and-chili
By JuliannaPie

Tastes of seafood, butter, cream, vegetables...and a bit of zing!

Ingredients:
2 tablespoons butter
3 tablespoons minced garlic
2 heads   bok choy, chopped
1 (15 ounce) can corn, undrained
2 (10 ounce) cans baby clams, undrained
1 (8 ounce) bottle clam juice
1 (14.5 ounce) can diced tomatoes
2 cups water
1 cube vegetable bouillon
1 ½ cups couscous
1 (4.25 ounce) can crabmeat
1 cup heavy cream
¼ cup lime juice
1 cup red wine
2 teaspoons garlic salt
1 teaspoon ground black pepper

Directions:
Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 625.8
Fat: 21.9 g
Saturated fat: 12 g
Carbohydrates: 61.8 g
Sugars: 6.2 g
Dietary fiber: 5.8 g
Protein: 39.5 g
Cholesterol: 145.4 mg
Sodium: 1291.8 mg
Silly Easy Chocolate Creme De Menthe Pudding


Ingredients:
fat-free sugar-free instant chocolate pudding mix, nonfat milk, creme de menthe

Directions:
Pour 2 cups of cold fat free milk into large bowl.
Empty chocolate pudding powder into milk and use a wire whisk to just combine.
Add in the creme de menthe and then whisk for 2 minutes until all lumps are gone.
Cover and put into the fridge for 5 minutes.  It should be set but if not just give it another couple minutes.
Serve.
Chargrilled Oysters Acme Oyster House Style


Ingredients:
unsalted butter, fresh lemon juice, Worcestershire sauce, green onions, garlic cloves, crushed red pepper flakes, fresh thyme, fresh oregano, white wine, romano cheese

Directions:
Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine.
Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until completely incorporated.
Heat grill to to 350°F Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt.
When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.
Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of french bread for dipping.
All you need is a good pint of lager and a few friends. I suggest a little Jazz in the background.
Basic Ganache


Ingredients:
"bittersweet chocolate"

Directions:
Put chocolate into heavy bowl., Heat cream in saucepan over medium heat just until bubbles form around pan., Slowly pour hot cream into chocolate, stirring constantly., Do not whip--stir until chocolate is melted and you have a creamy emulsion., Store in covered container in refrigerator for up to 2 weeks.
Rotisserie Chicken and Stuffing Casserole
Category: meat-and-poultry
By CathyP

Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It's yummy left over too!

Ingredients:
cooking spray
1 ½ cups water
¼ cup butter
1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top®), or more to taste
1 tablespoon butter
1  onion, diced
3 stalks celery, diced, or more to taste
1 (10.75 ounce) can  cream of chicken soup
1 (8 ounce) container sour cream
½ (10.5 ounce) can cream of mushroom soup
1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes. Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl. Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer. Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 9x13 baking dish

Calories: 371.8
Fat: 21.5 g
Saturated fat: 10.5 g
Carbohydrates: 23.1 g
Sugars: 3.1 g
Dietary fiber: 1.1 g
Protein: 20.8 g
Cholesterol: 82.9 mg
Sodium: 855.3 mg
Vasilly's Pastitsio


Ingredients:
elbow macaroni, butter, nutmeg, parmesan cheese, egg, olive oil, onion, garlic cloves, ground beef, red wine, tomato paste, fresh oregano, butter, flour, nutmeg, milk, eggs

Directions:
Cook the macaroni in a large pot of salted water for 10 minutes or until al-dente.  Drain and return to the pan.
Melt the butter in a small saucepan until golden in color, then pour it over the macaroni.  Add the Nutmeg and half the cheese and season to taste with salt and pepper. Let cool and then stir in the egg.  Set aside.
In a large frying pan, heat the olive oil then add the onion and garlic.  Cook over medium heat for 5 minutes or until the onion is soft.  Increase the heat and add the ground beef.  Stir for 5 minutes or until the meat is browned.
Add the wine and cook over high heat for 1 minute, or until the wine has nearly evaporated.  Add the stock, tomato paste, oregano, salt and pepper.  Reduce the heat and simmer, covered, for 15-20 minutes.
Preheat the oven to 350F, and lightly grease a 1.5 liter baking dish.
While the meat simmers, make the béchamel sauce by melting the butter in a small saucepan over low heat.  Stir in the flour and cook for 1 minute until pale and foaming.  Remove from heat and gradually stir in the milk.  Return to the flame and whisk constantly until the sauce comes to a boil and thickens.  Reduce the heat and simmer for 2 minutes.  Add the nutmeg and season with salt and pepper.  Allow the sauce to cool a little bit and then temper the beaten eggs with a bit of the sauce.  Stir the eggs into the sauce.
Add about four tablespoons of the béchamel sauce to the meat sauce and stir to combine.
Spread half the meat sauce in the prepared baking dish.  Follow with 1/2 the pasta. Repeat the layers.  With the back of a spatula, press the pasta down firmly to pack.
Spread the béchamel sauce over the pasta and sprinkle the remaining cheese on top.  Bake for 45 minutes or until the top is golden.  Let it stand for at least 15 minutes before serving.
Instant Pot® Split Pea and Ham Soup
Category: soups-stews-and-chili
By Diana71

Cooking split peas under pressure makes them nearly instantly creamy. This recipe is very close to a classic split pea soup, but I have the option of cooking with or without a meaty ham bone. If you just have ham, it will be just as great with the combination of celery, carrots, onions, potatoes, and split peas. Get ready for a thick and flavorful broth!

Ingredients:
1 ½ tablespoons salted butter
1 ½ tablespoons olive oil
2 medium carrots, sliced
1 large stalk celery, diced
½ large onion, diced
½ pound diced cooked ham
1  potato, peeled and diced
salt and ground black pepper to taste
4 cups chicken broth, divided
½ pound dried split peas
2  bay leaves
¼ cup shredded Cheddar cheese, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute. Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off. Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid. Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 526.3
Fat: 23.7 g
Saturated fat: 8.8 g
Carbohydrates: 50.1 g
Sugars: 8.7 g
Dietary fiber: 17 g
Protein: 29.1 g
Cholesterol: 56.7 mg
Sodium: 2052 mg
No Roll Cherry Pie


Ingredients:
cherry pie filling, butter, flour, sugar, sugar, egg, milk, flour

Directions:
For the crust, mix the melted butter, flour and sugar. Press into a 9 inch pie plate.
Pour pie filling of choice over crust.
For the topping, combine 1/2 cup sugar, egg, milk, and flour in a bowl. Pour over pie filling.
Bake at 350 degrees Fahrenheit for 45 to 50 minutes.