xiaoxl/recipe_data huggingface dataset:
Baked Cajun Tilapia
Category: seafood
By jamielee89

Try this Cajun tilapia recipe for a quick, easy, flavorful meal. Serve with green beans and couscous for a fantastic meal that is sure to become a favorite.

Ingredients:
⅓ cup mayonnaise
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon Cajun seasoning
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ pound tilapia fillets
8  buttery round crackers (such as Ritz®), crushed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine mayonnaise, cumin, onion powder, Cajun seasoning, garlic powder, and pepper in a small bowl. Place tilapia in an ungreased glass baking dish. Spread mayonnaise mixture on top and sprinkle with crushed crackers. Bake in the preheated oven until fillets flake easily when tested with a fork, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 456.2
Fat: 34.7 g
Saturated fat: 5.5 g
Carbohydrates: 10.8 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 24.7 g
Cholesterol: 55.5 mg
Sodium: 506.8 mg
Butter Pecan Cookies


Ingredients:
pecans, unsalted butter, sugar, vanilla extract, salt, flour

Directions:
Preheat oven to 350°.
On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
Cream butter and 1/3 cup sugar until light, about 1 minute.
Beat in vanilla, salt, and flour, just until dough comes together.
Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar.
Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass. Sprinkle with sugar.
Bake until golden brown, about 15 minutes.
Sprinkle with more sugar.
Cool cookies on a wire rack.
Chicago Style Hot Dogs (Vienna Beef)


Ingredients:
yellow mustard, fresh onion, tomatoes, bell peppers

Directions:
Heat vienna beef hot dog in water, steam, grill or microwave to 170 degrees Fahreneheit (better tasting steamed].
Place the Hot Dog in a steamed poppyseed bun.
Then pile on the toppings in the order listed in the ingredients; mustard, green relish, onion, tomatoes, pickle, bell peppers, celery salt.
Crab Au Gratin


Ingredients:
carrots, celery, red bell peppers, unsalted butter, chicken broth, dry white wine, dried tarragon, heavy cream, lump crabmeat, fresh lemon juice, parmesan cheese

Directions:
Preheat broiler.
In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute.
Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon.
Add cream, ¼ cup Parmesan, and boil sauce until thickened, 1- 2 minutes.
Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes.
Sprinkle remaining Parmesan over mixture and set dishes in shallow baking pan.
Broil gratin about 4” from heat 2 minutes, or until bubbling and golden, and serve with toasts.
Serve with thinly sliced French bread, lightly toasted.
Variation: Using Portabello Mushrooms: Remove gills and broil (gill side down] about 2 minutes. With gill side up fill with mixture and return to broiler until golden on top.
Spicy Mexican Salad


Ingredients:
whole kernel corn, diced tomatoes, diced green chilies, black beans, cayenne pepper, fresh cilantro, cumin, garlic cloves, onion, lime juice, salt, black pepper

Directions:
In a medium size bowl, add all the ingredients., Stir and cover and refrigerate at least several hours or overnight.
Spinach With Blue Cheese and Walnuts


Ingredients:
butter, margarine, nutmeg, salt, fresh ground black pepper, walnuts, vegetarian blue cheese

Directions:
Wash the spinach and remove any tough stems.
Place in a saucepan with just the water left from washing clinging to the leaves and cook over low heat until the spinach wilts, about 10 minutes.
Transfer the spinach to a plate and place another plate on top.
Squeeze the plates together to remove excess water from the spinach.
Melt the butter in the saucepan, add the spinach and the nutmeg, toss to coat.
Stir in the walnuts and blue cheese.
Serve immediately before the cheese melts completely.
Tender & Delicious Pork Chops


Ingredients:
brown sugar, nutmeg, onion, garlic, apples, soy sauce, wine, Worcestershire sauce, seasoning salt

Directions:
"Lay chops in a large casserole. Sprinkle with brown sugar, nutmeg, garlic & apples. Mix rest of ingredients to make sauce & pour over chops. Cover with foil & bake at 300 for 2 1/2 to 3 hours."
Stir Fried Green Beans - from Chinatownconnection.com


Ingredients:
green beans, dry sherry, garlic cloves, gingerroot, soy sauce, sherry wine, cornstarch, scallions

Directions:
Blanch green beans in boiling water for 3 minutes and drain., Run under cool water to stop cooking and pat dry., Heat wok over medium high heat., Add sherry, garlic and ginger and stir for a few seconds., Add green beans and stir for a minute., Add stock, soy sauce and sesame oil., Combine sherry and cornstarch and add to wok and stir., Reduce to simmer and cook for another 3 minutes until sauce is thickened., Stir in scallions and serve.
Angel Hair Pasta and Crab With Alfredo Sauce


Ingredients:
angel hair pasta, alfredo sauce, lump crabmeat, parmesan cheese

Directions:
Prepare pasta according to package directions.
Heat sauce and crabmeat in medium saucepan until hot; add pasta, heat through.
Top with cheese.
Orange and Rosemary Lamb Cutlets


Ingredients:
lamb cutlets, orange, dried rosemary, egg, milk, flour

Directions:
Mix crumbs, orange rind, rosemary and onion soup mix together in one plate.
Beat egg and milk in another plate.
Flatten cutlets a little and dust in flour, then egg mixture and finally with the crumb mix.
Place on a greased oven tray,spray cutlets with non stick spray and bake in oven 180 degrees for around 20 minutes turning over half way until cooked.
Serve with a mixed salad or vegetables of choice.
Coleslaw


Ingredients:
Dijon mustard, honey, red wine vinegar, extra virgin olive oil, radishes

Directions:
"Mix it all together and its done!"
Sarah's Fabulous Breakfast Sausage Seasoning
Category: everyday-cooking
By thedailygourmet

I love sausage, I'll eat it at breakfast and I'm known to put sausage in my chili, as well as blends of sausage and turkey, sausage and beef, and sausage and veal. This seasoning blend works beautifully with a combination of ground pork and ground turkey.

Ingredients:
2 teaspoons dried sage
2 teaspoons salt
1 ½ teaspoons dried marjoram
1 teaspoon dried savory
1 teaspoon ground black pepper
½ teaspoon whiskey barrel smoked sugar  (Optional)
¼ teaspoon ground mace
1 pinch ground cinnamon
1 pinch crushed red pepper flakes

Directions:
Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Store in an airtight container in a cool, dark place.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 servings

Calories: 3.2
Fat: 0.1 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 465.4 mg
Mushroom and Squash Bisque


Ingredients:
butter, carrot, fresh white mushroom, squash, chicken broth, evaporated milk, salt, acorn squash

Directions:
In large (8 cup/2L] microwaveable bowl combine butter, onion, carrot, mushrooms and squash. Cover; microwave on high for 8-10 minutes or until vegetables are tender, stirring once. Transfer half the vegetables and half the broth to blender or food processor; purée until smooth. Repeat with remaining vegetables and broth. Return to bowl; stir in milk and microwave on high for 5-7 minutes or until heated through.  Serve in squash bowls, if desired.  Garnish with sour cream swirl and basil if desired.
Garnish:  Sour cream and basil leaves (optional].
Makes 8 servings.
Variation: In large saucepan combine butter, vegetables and broth. Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender. Add milk and purée as directed.
Acorn Squash Bowls:  Purchase 4 medium acorn squash. Cut a thin slice off the bottom and top to allow “squash bowls” to sit level.  To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.
For more recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
One-Pot Mediterranean Chicken
Category: meat-and-poultry
By Shawnee73

An easy one-pot dinner - delicious and filling. Great when you need something a little different for families of 4 or more! Serve over penne pasta and if you're feeling fancy, top with Parmesan or Romano cheese and fresh basil.

Ingredients:
1 stick butter
½ cup chopped onions
1 tablespoon minced garlic
1 teaspoon Italian seasoning
½ teaspoon dried basil
salt to taste
2 (14 ounce) cans artichoke hearts, drained and quartered
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can black olives, halved
1 (4.5 ounce) can sliced mushrooms, drained
4  boneless, skinless chicken breasts

Directions:
Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes. Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 360.7
Fat: 20.6 g
Saturated fat: 10.6 g
Carbohydrates: 23.5 g
Sugars: 2.7 g
Dietary fiber: 6.4 g
Protein: 20.3 g
Cholesterol: 79.7 mg
Sodium: 1400.6 mg
Weight Watchers Italian Zero Points Soup


Ingredients:
escarole, garlic cloves, onion, zucchini, fennel bulbs, vegetable broth, diced tomatoes, crushed red pepper flakes, fresh thyme, fresh oregano, salt, black pepper, fresh parsley, fresh basil

Directions:
Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine.
Cover and bring to a boil over high heat.
Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, black pepper, parsley and basil. Serve.
Serving Size: about 1 cup.
Kimchi Jun (Kimchi Pancake) and Dipping Sauce
Category: side-dish
By Adine Lee

These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!

Ingredients:
1 cup kimchi, drained and chopped
½ cup reserved juice from kimchi
1 cup all-purpose flour
2  eggs
1  green onion, chopped
1 tablespoon vegetable oil
salt to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
½ teaspoon sesame oil
½ teaspoon Korean chili pepper flakes  (Optional)
½ teaspoon toasted sesame seeds  (Optional)

Directions:
Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 pancakes

Calories: 199.3
Fat: 7.1 g
Saturated fat: 1.5 g
Carbohydrates: 26.5 g
Sugars: 1 g
Dietary fiber: 1.6 g
Protein: 7.4 g
Cholesterol: 93 mg
Sodium: 549.5 mg
Cuban Baked Bananas


Ingredients:
butter, bananas, brown sugar, cinnamon, sherry wine

Directions:
Melt the butter in a skillet over medium heat.  Add the bananas.  Cook until browned on both sides.
Combine the brown sugar and cinnamon in a bowl.  Sprinkle over the bananas.  Stir in the sherry.  Simmer, covered, for 4 minutes or until the bananas are tender.  Serve with/on vanilla bean ice cream.
Apple-Peach Cobbler


Ingredients:
apples, sugar, brown sugar, cinnamon, nutmeg, apple pie spice, lemon juice, flour, sugar, baking powder, salt, butter, oleo

Directions:
Line a 10 x 10 inch deep dish pan, or a 10 x 12 inch pan with pie crust.
Mix well all the rest of the pie ingredients. Be certain they are well blended.
Spoon ingredients into pie shell.  If too much liquid, sprinkle  a bit of flour on top.
For topping, combine all ingredients; fold in butter and make sure it is criumbly.
Broadcast the crumble on top of the pie.
Bake at 400 degrees for about 35-40 minutes, or until bubble and topping is golden brown.
Let cool.  Can be served both warm and cold topped with ice cream or whipped topping.
Gai Pad Khing


Ingredients:
chicken breast, green beans, curry paste, fish sauce, sugar

Directions:
Cut chicken breast into bite sized pieces., Cut fresh green beans into bite sized pieces., Stir fry curry paste in oil., Add chicken and beans., Add fish sauce and sugar., Cook until chicken is done and beans are crisp.
Oyster Bar Pan Roast


Ingredients:
butter, salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tabasco sauce, white wine, shrimp, half-and-half, butter

Directions:
In large pan over medium heat, melt butter.  Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
Add seafood, stir and bring to a full boil.  Add half-and-half and return contents of pan to boil.
Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
Fried Cheese Sandwiches


Ingredients:
butter, cheese, tomatoes, pickle, bacon

Directions:
Lightly butter the slices of bread. Make them into sandwiches with 1-2 slices of cheese in each sandwich, adding any of the optional extras you like.
Heat the oil and knob of butter in a frying pan, over a moderate heat. Put the sandwiches into the hot fat, and fry for a few minutes on each side, until the bread is golden and crispy, and the cheese is beginning to melt.
Remove from the pan, drain on a piece of kitchen paper if they seem a bit greasy. Eat at once while hot.
Roasted Cornish Hens With Dried Cherry Stuffing


Ingredients:
olive oil, onion, celery, dried sage, low sodium chicken broth, salt, fresh ground black pepper

Directions:
Preheat the oven to 400°F
In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the dried cherries, sage and broth and cook for 2 more minutes. Stir in the cubed bread, salt and pepper and set aside.
Season the Cornish hen halves with salt and pepper.
Spray a baking sheet with nonstick cooking spray. Form the stuffing into 4 mounds on the baking sheet. Place 1/2 of a Cornish hen on top of each mound of stuffing. Roast the hens for 45 minutes or until thoroughly cooked.
When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes before serving.
Grilled Veggies


Ingredients:
eggplants, bell peppers, onion, corn, olive oil, salt, pepper

Directions:
Brush vegetables with olive oil.
Place vegetables on grill (or in a grill basket], turning frequently until grill marks appear.
Remove from grill and season with salt and pepper.
Yorkshire Puddings


Ingredients:
flour, egg, coconut oil

Directions:
Preheat the oven to 200C/390°F.
Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
Simply whisk the egg and flour together and slowly add the milk.
Add the mixture to the muffin tins and heat for 10 mins in the oven.
Nectarine-Coffee Jam


Ingredients:
nectarines, lime juice, coffee beans, vanilla pod

Directions:
After pitting the nectarines weight them to make 900 g. Puree half of the nectarines (i use the food processor]. Cut the other half into small pieces.
Put fruit into suited pot. Add 6 tablespoons of lime juice and the super gelling sugar. Mix.
In a mortar pound the coffee beans and put into  a suited cooking bag. Close bag and put into fruit mixture.
Cut the vanilla pod in half lengthwise and scrap out the vanilla seeds. Put seeds aside and add the vanilla pod halves to the fruit mixture.
Let stand the fruit mixture for 2 hours.
After two hours bring mixture to a boil over medium high heat stirring all the time.
Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the vanilla pods and the coffee bag.
Add 1 tablespoon lime juice and vanilla seeds. Mix.
Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.
Onion Bread II
Category: bread
By Claudia Grimaldi

Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top.  Great for a ham sandwich.

Ingredients:
1 (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons shortening
1 tablespoon minced onions
½ teaspoon dried oregano
3 ½ cups bread flour
½  onion
2 tablespoons butter, melted

Directions:
In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). After loaf has risen, arrange onion slices on top of the loaf.  Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 50 mins
Yields: 1 - 9x5 inch loaf

Calories: 192.2
Fat: 4.8 g
Saturated fat: 1.9 g
Carbohydrates: 31.8 g
Sugars: 2.4 g
Dietary fiber: 1.2 g
Protein: 5.1 g
Cholesterol: 5.1 mg
Sodium: 402.5 mg
Coconut Grilled Pineapple


Ingredients:
fresh pineapple, coconut milk

Directions:
Dip pineapple slices into coconut milk and dredge in cinnamon sugar, coating both sides.
Grill on a grill rack over medium heat 6 to 8 minutes, turning once halfway through grilling time. Top with toasted coconut.
Balsamic Chicken With Pears


Ingredients:
boneless skinless chicken breast halves, extra virgin olive oil, shallot, pears, chicken broth, sugar, cornstarch, dried tart cherry

Directions:
Pat chicken dry with paper towels.
One at a time, place the chicken breast between two sheets of plastic wrap.
Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch.
Season on both sides with salt and pepper.
In a large frying pan over medium-high heat, add the olive oil.
When the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown.
Remove from heat and transfer to a platter, cover, and keep warm.
To the same pan, add the shallot and saute over medium-high heat for 2 minutes or until soft; decrease heat to medium and add the pears.
Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.
To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl.
Pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 to 8 minutes or until the sauce thicksn slightly.
Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium.
Cook for 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife].
Taste and adjust the seasoning if necessary. Remove chicken from heat.
Place the chicken on individual serving plates or on a large platter.
Using a slotted spoon, mound the fruit over the top.
Spoon the sauce over the fruit and around the chicken.
Serve immediately.
Boiled Fruit Cake


Ingredients:
butter, bicarbonate of soda, water, brandy, brown sugar, eggs, plain flour, self-rising flour, cinnamon, nutmeg, clove, cardamom, mace, salt

Directions:
Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan.
Heat gently, bring the boil and simmer for 5 minutes.
Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold.
Sift flours and spices.
Mix the eggs through the fruit mixture, then combine with dry ingredient.
Pour into a lined 18cm square cake pan or 18cm round cake pan.
Wet your hand and flatten top of cake.
Bake at 150C for 1 hour.
Cool in pan covered with a tea towel.
Cream Cheese Garlic Spread
Category: appetizers-and-snacks
By Sheri

You can mold this spread any way you like. For Easter I do bunnies; I make a heart for Valentine's Day. Serve with Italian bread, crackers, or (my favorite for a brunch) triangle-cut pieces of assorted bagels. Great for a take-along office snack and for a breakfast treat.

Ingredients:
2 (8 ounce) packages cream cheese, softened
½ teaspoon garlic powder
1 tablespoon dried chives

Directions:
Beat cream cheese, garlic powder, and chives together in a bowl until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 78.4
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Protein: 1.7 g
Cholesterol: 24.6 mg
Sodium: 66.3 mg
Authentic Upstate Spiedies.


Ingredients:
boneless chicken breasts, olive oil, lemon juice, white vinegar, garlic cloves, dried parsley, dried basil, dried oregano, mint leaf, salt, cracked black pepper

Directions:
Dice chicken breasts into 1" cubes.
Blend the olive oil, lemon juice, vinegar or wine, garlic, parsley, basil, oregano, garlic salt, crushed mint leaf, salt and pepper in a bowl.
Add chicken to the marinade, stirring. I like to bag it in zip lock bags (I always make a double batch so I can freeze some].
This needs to marinate at least 24 hrs in the refrigerator. The acid content of the marinade tenderizes the chicken by "cooking" it to a degree.
Skewer the meat on kabob sticks; grill until firm.
Serve on sliced Italian bread, and God bless you if you can get Romas from upstate NY or Raliegh NC.
Whipping Cream Biscuits


Ingredients:
flour, sugar, salt, baking powder, butter

Directions:
In a large bowl, combine flour, sugar, salt and baking powder.  Work butter into dry ingredients, using either fingers or slicing motion with 2 butter knives.  Pour in half of the cream and work dough with hands.  Add remaining cream and knead mixture 9 or 10 times. Dough will not be smooth.
On floured surface, roll out dough with rolling pin, until about 1/2 inch thick.  Using rim of clean glass or a cookie cutter, cut out about 24 circles of dough.  Place on ungreased baking sheet.
Bake in preheated 425 degree oven until golden brown, about 15 minutes.
Note: Yes, this recipe does require 1 cup plus 2 Tablespoons of whipping cream as a total amount.