xiaoxl/recipe_data huggingface dataset:
Mayan Chocolate Dipped Strawberries


Ingredients:
fresh strawberries, cinnamon

Directions:
Wash and dry your strawberries keeping the green tops on.
Melt the chocolate in a double boiler over a low simmer.
Stir in the espresso powder and cinnamon.  Mix well.
When melted, remove the chocolate from the heat.
When chocolate is cool to the touch, dip strawberry tips in halfway up the strawberry.
Rest each strawberry on a plate then chill in the fridge allowing the chocolate to harden. (I usually set the strawberries upside down on the green stem part--they will stay in place up against the plates' edge].
Allow to chill about 30 minutes or more then serve!
Sausage, Potato and Egg Skillet


Ingredients:
breakfast sausage, butter, onions, russet potatoes, garlic cloves, eggs, half-and-half, sugar, cheese

Directions:
Preheat oven to 400°.
In a 10-inch cast iron skillet brown sausage until crumbly and medium brown in color.
Stir as required.
While sausage is browning peel potatoes and cut in to 1/2-inch cubes, chop onion and mince garlic.
After browning, remove sausage from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.
Remove potatoes from pan and add to reserved sausage.
Add butter to pan (if required], once butter is melted add onion and cook until slightly brown and soft, add garlic and cook till aromatic.
While onions are browning, light whisk eggs, half-and-half and sugar till slightly foamy.
Return potatoes and sausage to pan, mix well with onion and garlic.
Season with salt and pepper.
Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.
Place pan in preheated oven; cook for 10 minutes and then lower heat to 350° and cook for an additional 10-20 minutes (depending on how you like your eggs].  Keep an eye on the pan--if the cheese gets too brown, then cover with buttered aluminum foil.
Serve with hot sauce and toast.
•Variations:
Add mushrooms, green pepper, red pepper and sauté with the onions.
Season the egg mix with hot sauce, replace half-and-half with yogurt.
Cheese selections, I prefer a small amount of provolone and Parmesan mixed in the eggs with none on top--the wife likes cheddar on top and mixed inches.
Four Layer Lemon Cake


Ingredients:
all-purpose flour, baking soda, salt, butter, milk, eggs, sugar, vanilla extract, butter, cream cheese, powdered sugar, vanilla extract, lemon zest

Directions:
For the cake: Preheat oven to 350 degrees and grease 2 (9 inch] round baking pans. In a medium mixing bowl stir together flour, baking powder, and salt. Set aside.
In a medium saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
Divide batter evenly between baking pans. Bake until toothpick inseted into center comes out clean, about 40 minutes. Cool cakes in pans for 10 minutes then invert cakes onto cooling racks to cool completely.
For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed Gradually add powdered sugar. Add vanilla and lemon zest and beat until smooth.
To assemble: Carefully split each cooled cake into half horizionally. Layer each cake layer with lemon curd. Frost the cake with the frosting. Keep cake in the fridge.
Turkey Wild Rice Casserole


Ingredients:
carrot, broccoli, swiss cheese, half-and-half, sherry wine, pepper, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Prepare rice according to package directions.
Combine rice, turkey, mushrooms, carrot, broccoli and 1/2 cup swiss cheese in a 2-quart baking dish.
Combine half and half, sherry and pepper.
Fold into turkey mixture.
Cover with remaining swiss cheese.
Sprinkle with parmesan cheese.
Bake for 30 to 40 minutes or until hot and bubbly.
Italian Rice Pie


Ingredients:
eggs, sugar, ricotta cheese, vanilla, heavy whipping cream, rice, crushed pineapple

Directions:
Beat eggs in very large bowl.
Add sugar and mix well.
Stir in cheese and vanilla until smooth and creamy.
Add heavy cream and stir.
Fold in cooled, cooked rice and then drained pineapple.
Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
Bake@325* oven for 1 hour.
Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
Refrigerate after throughly cooled.
Urban Legend Chocolate Chip Cookies
Category: desserts
By Rene Kratz

You may have heard this story...a woman asks to buy a cookie recipe and is told it will cost 'two-fifty.' She thinks this means $2.50, but then she gets her credit card bill back and finds out it is $250.00. Outraged, she spreads the recipe far and wide to try and get her money's worth. I first heard this story 6 years ago and was given a recipe on a sheet of paper which bore the date '1986.' The supposed originator of the recipe was a well-known cookie company. I have since heard this tale again several times, with the recipe originating from different upscale department stores. True story? Who knows, but it's a darn good cookie. Here's my version.

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 ½ cups rolled oats
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
4 ounces milk chocolate, grated
1 ½ cups chopped walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside. In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts. Drop by rounded teaspoons onto ungreased cookie sheets.  Bake for 6 to 8 minutes in the preheated oven.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 5 dozen

Calories: 141
Fat: 7.7 g
Saturated fat: 3.5 g
Carbohydrates: 17.5 g
Sugars: 11 g
Dietary fiber: 1 g
Protein: 2 g
Cholesterol: 14.8 mg
Sodium: 76.1 mg
Honey Mustard Dipping Sauce


Ingredients:
mayonnaise, honey, green onion, red onion, cayenne pepper, black pepper

Directions:
"Mix all ingredients and enjoy!"
Lemon Thyme Chicken Tenders
Category: meat-and-poultry
By BEE_QUEEN

Sauteed chicken tenders get a flavor boost from fresh lemon and thyme. Great as a main meal or as a salad topper.

Ingredients:
2 tablespoons olive oil
1 clove garlic, minced
6 sprigs fresh thyme, leaves stripped and chopped
1 tablespoon lemon zest
¼ cup lemon juice
salt and pepper to taste
1 pound chicken breast tenders
olive oil-flavored cooking spray

Directions:
Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes. Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 191.9
Fat: 9.5 g
Saturated fat: 1.7 g
Carbohydrates: 2 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 23.7 g
Cholesterol: 64.6 mg
Sodium: 56.8 mg
Egg in a Basket


Ingredients:
egg, butter

Directions:
Cut a circle from the center of the slice of bread using an upside down glass or biscuit cutter.  Butter both sides of the bread.  Place in a hot skillet over low heat.  Break an egg into the center hole.  Cook until the egg is set, then turn and cook the other side.  Serve sprinkled with salt and pepper.
Note: While your basket's a-cookin' you can toast your circular bread piece in the skillet or toaster oven.
Breaded Broccoli


Ingredients:
broccoli, eggs

Directions:
Cook the broccoli in water until al dente. Drain well., Dip into egg, then bread crumbs and fry in hot oil until golden brown. Drain., This can be made ahead of time and kept warm, uncovered, in the oven.
Marinated Orange Stir Fry Chicken


Ingredients:
garlic, ground ginger, soy sauce, orange zest, boneless skinless chicken breasts, cornstarch

Directions:
Stir together orange juice and peel, garlic, soy sauce, and ginger., Reserve 1/2 cup and put the rest into a bowl., Add chicken to marinade in bowl., Let sit 15 minutes., Heat oil in a nonstick 10 inch skillet., Drain marinade from chicken, discarding it., Add chicken to hot oil in skillet., Stir fry approximately 3 to 5 minutes until chicken is a pale white and done., Take the reserved marinade and add the cornstarch, stirring unti smooth., Pour into skillet with the chicken., Heat until boiling,stirring constantly., Boil for 1 minute., Add pea pods., Lower heat., Simmer, covered for 1 minute., Serve over rice.
Ham and Egg in a Muffin Tin


Ingredients:
ham, eggs, parmesan cheese, parsley

Directions:
Spray a 6 hole muffin tin with olive oil or canola oil.
Line each muffin hole with a slice of ham and then break an egg into each hole. Add salt and pepper to taste, then top with a teaspoon of cream.
Add a sprinkle of parmesan cheese then the chopped parsley.
Put into the top of a preheated oven at 175 degrees Celsius, or 350 degrees Fahrenheit, for approximately 7 to 8 minutes until egg is cooked.
Serve with sour dough bread toast.
Easy Peasy Apple Puff Pie


Ingredients:
puff pastry, applesauce, dessert apples, brown sugar, margarine, egg, flour

Directions:
Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approximately 12" -13".
Rub the margarine all over the inside of a 10" pie dish. Make sure you grease all the way up the inner sides so that the pie does not stick.
Carefully lift the circle of dough (use the rolling pin to help you] from the work surface & place it in the pie dish.
With your fingertips, gently coax the pastry into place. Make sure that the pastry is flush with base & sides of the pie dish. Prick the base of the pastry with a fork a few times.
Spoon the applesauce into the pastry case.
Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
Dust your worksurface again with more flour & roll out the 2nd piece of pastry dough -- you need to have the pastry about 10"-11"; diameter.
Brush the top edges of the pastry lining the pie dish with a little of the beaten egg & carefully lay the 2nd piece of pastry dough over the apples.
If you have any leftover pieces of dough, re-roll them & cut out freeform leaf shapes and spheres & stick them to the top of the pie with a little of the beaten egg.
Make a few small slits with a small knife -- these are to allow the steam to escape.
Brush the pie with the beaten egg & sprinkle with the brown sugar.
Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visible, flaky layers.
Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!
Mandarin Salad


Ingredients:
red leaf lettuce, avocados, mandarin oranges, red onion, seedless cucumber, sugar, cider vinegar, poppy seeds, red onion, dry mustard

Directions:
Mix dressing all together in old mayo jar or whatever you have and shake, shake, shake.Can be kept in fridage for about a week or so.
Hand chop lettuce and put in large bowl.
add all other ingredients and mix gently.
pour dressing over top, little at a time as you will not need all of the dressing.
Mix gently and enjoy !
Slow Roasted BBQ Beef Roast
Category: everyday-cooking
By XBS1

Three words describe this roast: juicy, tender, flavorful.

Ingredients:
5 pounds boneless rump roast
2 cloves garlic, sliced
1 teaspoon Spanish paprika
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon dried rosemary
¼ teaspoon dried thyme

Directions:
Prepare an outdoor rotisserie grill for medium heat. Cut slits on all sides of the roast, and insert garlic slices. In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast. Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 10 servings

Calories: 485.4
Fat: 32.5 g
Saturated fat: 12.9 g
Carbohydrates: 0.5 g
Dietary fiber: 0.2 g
Protein: 44.8 g
Cholesterol: 138.3 mg
Sodium: 344 mg
Easy Chicken & Stuffing Mix Bake


Ingredients:
boneless skinless chicken breast halves, milk, parsley

Directions:
Preheat oven to 400 degrees.
Prepare stuffing according to package directions, but do not let stand.
Spoon stuffing across the center of a 2 quart shallow baking dish.
Arrange 3 chicken breast halves on each side of the stuffing, overlapping if necessary.
Combine soup, milk and parsley.
Pour over chicken.
Cover with foil and bake for 15 minutes.
Uncover and bake 10 minutes longer or until the chicken is no longer pink.
You may need to lift some pieces of chicken so that you can check all of it.
Stir sauce before serving.
Cheryl's Strawberry Cookies


Ingredients:
eggs, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Mix first 3 ingredients together either by hand or an electric mixer (I use my Kitchen Aid Mixer].
Roll cookies onto 2 ungreased cookie sheets (I use my Pampered Chef stoneware cookie sheets] and space out about 2 inches apart.
Let them sit on the cookie sheets for a few minutes to kind of "dry out" and then roll them into the confectioners sugar and replace back on the cookie sheet.
Bake for approximately 10 minutes, until just set.  Remove from the oven and let them cool on the cookie sheets for a few minutes to make them easier to remove and they will hold their shape better this way too for when  you put them on wire racks to cool completely.
Enjoy!
Fresh Salsa


Ingredients:
tomatoes, onions, green bell pepper, garlic cloves, cilantro, salt, sugar

Directions:
Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.
Drain, reserving liquid.
Repeat  until all vegetables have been processed.
Mix drained salsa, adding sugar,  cilantro and salt.  Add some of drained liquid to make it desired thickness.
If it is too spicy, add more tomatoes.
Refrigerate in glass container and use on  tortilla chips, tacos, scrambled eggs, or as a relish.
Will keep for up to one  week.
Creamed Salmon on Toast
Category: seafood
By Jacque Helland

A quick and easy snack or lite dinner of creamed salmon and peas. The sauce may be made as thin or thick as you like.

Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup cold milk
1 (10 ounce) can canned green peas, drained, liquid reserved
1 (14.75 ounce) can salmon
salt and pepper to taste

Directions:
In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed. Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper. Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 335.6
Fat: 17.6 g
Saturated fat: 7.9 g
Carbohydrates: 13.9 g
Sugars: 5 g
Dietary fiber: 2.3 g
Protein: 29.1 g
Cholesterol: 73.2 mg
Sodium: 880.3 mg
Dad's Cheesy Bacon Wrapped Meat Loaf
Category: main-dish
By Ashley

This is a recipe my dad has been making for years. Great for the cheese and bacon lover-- it's a huge hit with crowds, even kids! And it's a great comfort food!

Ingredients:
2 pounds ground beef
2  eggs
2 tablespoons ketchup
1 cup dry bread crumbs
1 tablespoon Parmesan cheese
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon ground black pepper
1 small yellow onion, diced
6 slices bacon
8 ounces sharp Cheddar cheese, cut into quarters
1 tablespoon ketchup

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf. Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven. Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 588.6
Fat: 37.5 g
Saturated fat: 17.3 g
Carbohydrates: 17.3 g
Sugars: 3.8 g
Dietary fiber: 1.2 g
Protein: 43.5 g
Cholesterol: 207.1 mg
Sodium: 945.7 mg
Smoor (Indonesian Chicken and Rice)


Ingredients:
whole chicken, onions, ketjap manis, pepper, nutmeg, beef bouillon cube, clove, tamarind pulp, tomato ketchup, sambal oelek

Directions:
(NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including raw onions], mix, and cook on high 4 hours. You do not need to add water, but you can add up to 1/2 cup of you want a lot of juice.].
Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium heat.
In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.
Tuscan White-Bean Salad


Ingredients:
cannellini beans, sun-dried tomato, tuna in water, kalamata olive, parsley, pesto sauce, olive oil, fresh ground black pepper

Directions:
Combine beans, artichokes, tuna, sun-dried tomatoes, olives, and parsley.
Shake together pesto, balsamic vinegar, and olive oil; pour over salad and toss well; season to taste with pepper.
NOTE: You may substitute great northern beans or navy beans for the cannellinis if desired.
Slow Berry Cobbler


Ingredients:
frozen strawberries, frozen blueberries, frozen raspberries, sugar, baking mix, baking mix, sugar, sugar, butter, milk, ground cinnamon

Directions:
Spray the insert of a slow cooker with nonstick cooking spray.
In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix.
Transfer the fruit to the slow cooker.
In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon.
With your hands, drop bits of dough on top of the fruit in the slow cooker.
In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon.
Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker.
Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
Serve warm with whipped cream or ice cream.
Easy Enchilada Casserole


Ingredients:
lean ground beef, corn, green chilies, corn tortilla, cheddar cheese, diced tomato, sour cream, black olives

Directions:
Heat oven to 375.
Grease 2 qt.
baking dish.
Brown ground beef in large nonstick skillet over med.
heat until thoroughly cooked, stirring frequently.
Drain.
Add corn, enchilada sauce and green chiles, mix well.
Spoon 1/4 of beef mixture into baking dish.
Top with 1/3 of tortilla strips.
Repeat layers 2 times, ending with beef mixture.
Cover with foil.
Bake at 375 for 40 minutes.
Uncover; sprinkle with cheese.
Bake an additional 5 minutes or until casserole is bubbly and cheese is melted.
Pumpkin & Cranberry Spice Cake (Vegan or Not)


Ingredients:
whole wheat pastry flour, sugar, baking powder, baking soda, salt, ginger, pumpkin, soymilk, butter, cranberries

Directions:
Preheat oven to 350 degrees. Grease two round baking pans.
Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
Mix in flour, baking soda and powder, and salt.
Cut cranberries in half and then add to mixture, mixing until well combined.
Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
To make vegan buttercream frosting, mix 1 cup (1 stick] Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.
Frost when cake is cool.
Mama's Potato Salad


Ingredients:
white potatoes, eggs, onion, celery, salt, fresh ground pepper, caraway seed, spicy mustard, Miracle Whip, paprika

Directions:
Peel and slice potatoes in rounds.  Boil until done., Add onion, celery, salt & pepper, caraway seed, mustard, Miracle., Whip, add pickle relish., Blend well., Peel and slice eggs and fold into potato salad., Sprinkle with paprika., Chill several hours., Serve.
Dad's Cheese Spread


Ingredients:
cream cheese, butter, horseradish, Worcestershire sauce, sherry wine

Directions:
Combine the two cheeses and butter and mix until smooth.
Add remaining ingredients and blend until smooth and creamy.
If you really enjoy horseradish, just add more to taste.
If you like your spread sharp, just cut down on the cream cheese and visa versa, if you would like it mild, just add more cream cheese.
Serve at room temperature with your choice of crackers or crusty bread.
Chicken Tortilla Avocado Soup


Ingredients:
chicken broth, garlic, onion, chili powder, adobo seasoning, tomatoes and green chilies, carrots, celery, white rice, corn tortillas, mozzarella cheese, avocados

Directions:
Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
In individual heat-proof bowls, place two tortillas cut into strips.
Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
Place under broiler until cheese melts.
Remove from oven, top with 1/2 sliced avocado and serve immediately.
Creole Spice Mix


Ingredients:
sweet paprika, salt, garlic powder, onion powder, pepper, dried oregano, dried basil, dried thyme, white sugar, cayenne pepper, celery seed

Directions:
Mix all ingredients together and store in and air tight container., Use in Jambalaya, Shrimp Creole or to season meat and seafood before grilling.
Frozen Mango Lemonade


Ingredients:
sugar, mangoes in syrup

Directions:
Add first 4 ingredients in blender and blend well.
Remove half and reserve.
Add 6 cups ice to blender and pulse to chop, then blend until very smooth. Ladle into cups.
Repeat with remaining lemonade mix.
Thanksgiving Turkeys (Cookies)


Ingredients:
character(0]

Directions:
Spread chocolate icing on sugar cookies.
Unwrap peanut butter cups.
Place pb cup on lower half of frosted cookie.
Fan 5-6 candy corns (tip down] around top of pb cup to make the "feathers.".
Make the eyes and gobbler on the neck with the red gel icing.
Enjoy!
NOTE: This recipe can be adjusted to make any quantity you need.