xiaoxl/recipe_data huggingface dataset:
Mini Cheesecake Bites


Ingredients:
cream cheese, eggs, granulated sugar, vanilla

Directions:
Preheat oven to 350 degrees.
Place foiled muffin cups into mini-muffin tin (12 total].
Add one vanilla wafer to each muffin cup.
In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
Add eggs, one at a time, mixing well after each addition, then mix until creamy.
Fill each muffin cup 3/4 full.
Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
Cool completely on wire rack.
Refrigerate at least 3 hours, overnight is best.
Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.
Frito's Chili Cheese Wrap, Sonic Copycat


Ingredients:
mild cheddar cheese, onion, burrito-size flour tortillas

Directions:
Mix Fritos with chili, place 1/4 of chili mixture in the middle of the flour burrito shell.
Sprinkle chili with 1/4 cup shredded cheese and diced onions to taste.
Fold one side of shell halfway on top of chili.
Fold each side over each other.
The bottom should be tucked in and filling will be seen from the top of wrapped shell.
Pop into the micro wave 15- 20 seconds.
Serve immediately and enjoy.
Quinoa With Spinach, Tomato and Chicken


Ingredients:
cherry tomatoes, olive oil, garlic clove, scallion, feta cheese

Directions:
Heat the oil in pan, and saute garlic for about 2 minutes on medium heat.
Add the quinoa and cook it up (2 minutes]. Then add the tomatoes, spinach leaves and scallion. Keep stirring until the spinach leaves are slightly wilted.
Turn of the heat immediately, and season lightly with pepper, a pinch of salt and dried basil. Be careful with the salt, because of the feta!
Serve with the chicken and feta. Enjoy your meal :].
Nestle Chocolate Chip Cookies (Light Version)


Ingredients:
flour, baking soda, salt, dark brown sugar, sugar, margarine, vanilla, water, chocolate chips

Directions:
Combine flour, baking soda, and salt.
Beat together sugars, margarine and vanilla in a separate bowl. Beat in egg whites.
Gradually beat in flour mix and water. Stir in chips and drop onto parchment paper covered baking sheet.
Bake at 350°F for 10 to 12 minutes.
Baked Lemon-Pepper-Harissa Wings
Category: appetizers-and-snacks
By Soup Loving Nicole

Got a craving for hot wings and looking for something other than the typical buffalo flavor? You've come to the right place. These wings are spicy, sticky, and oven baked so they are better for you.

Ingredients:
aluminum foil
2 pounds party chicken wings
1 tablespoon olive oil
1 tablespoon lemon-pepper seasoning
½ teaspoon salt
½ cup spicy harissa sauce
2 tablespoons honey
1 tablespoon apple cider vinegar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top. Place wings in a large bowl. Add olive oil, lemon pepper seasoning, and salt and stir until wings are evenly coated. Place wings on top of the cooling rack. Bake in the preheated oven for 20 minutes. Flip and cook until chicken wings are no longer pink at the bone and the juices run clear, about 10 more minutes. Meanwhile, whisk harissa sauce, honey, and apple cider vinegar together in a small saucepan. Cook over medium-high heat until sauce begins to thicken, about 4 minutes. Turn heat off and let sauce cool while chicken wings finish cooking. Transfer wings to a large bowl and set the oven broiler to high. Pour harissa mixture over the wings and stir to coat. Place wings back on the cooling rack and broil for 4 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 248.9
Fat: 15.4 g
Saturated fat: 3.6 g
Carbohydrates: 11 g
Sugars: 8.8 g
Dietary fiber: 0.1 g
Protein: 15.3 g
Cholesterol: 47.7 mg
Sodium: 844.2 mg
Curried Egg Salad Toasts


Ingredients:
fresh lime juice, curry powder, salt, eggs, granny smith apple, fresh cilantro leaves

Directions:
In a large bowl, whisk the yogurt, lime juice, curry powder, and salt until smooth. Fold in the eggs, apple, and cilantro.
Toast the naan triangles and top with the egg salad.
NOTE: Serves 8 as an appetizer; 4 as a main course.
Refreshing Sweet and Spicy Jicama Salad (Vegan)
Category: salad
By Lindsey Pfeiffer

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Ingredients:
1 large jicama, peeled and julienned
2  navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
½  hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4  radishes, thinly sliced
3  Thai chile peppers, minced
½  jalapeno pepper, diced
½ bunch cilantro, chopped
1  lemon, juiced
ground black pepper to taste

Directions:
Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 118.6
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 28.3 g
Sugars: 7.8 g
Dietary fiber: 12.4 g
Protein: 3.3 g
Sodium: 16.2 mg
Gluten-Free Chocolate Pecan Cookies


Ingredients:
confectioners' sugar, salt, pecans, pure vanilla extract

Directions:
Mix cocoa, sugar, and pecans.
Stir in egg whites and vanilla, and mix until blended, but do not whip.  Chill for half an hour.
Drop by spoonfuls onto baking sheet lined with parchment.
Bake at 350 for 14-16 minutes.  Remove to rack to cool.
Pour a glass of milk and eat half of them yourself.
French Mikado Chocolate Biscuit


Ingredients:
sweetened condensed milk, water, all-purpose flour, sugar, baking powder, salt, unsalted butter

Directions:
Mix the condensed milk with the water in a bowl.
In a large bowl pour the flour and add salt, sugar, baking powder and soft unsalted butter.
Use your finger to rub the butter into the flour mix. Keep rubbing until it looks like cornmeal. It take around 5 minutes.
Add the condensed milk mixture and blend well to create a ‘ball’.
Transfer the dough into plastic wrap.
Refrigerate for 20 minutes. Do not leave it longer or the dough will become really hard and it will be impossible to roll out.
Preheat the oven at 200°C.
Remove the dough from the fridge and divide the dough in small balls (size of a walnut].
Roll each ball into a 20 cm long stick with the thickness of a chopstick. Make sure that all your stick have similar size. If you have 2 different size cook them on separated baking sheet. Large stick required a longer cooking time.
Transfer your stick into a baking sheet.
Cook for 8-10 minutes at 200°C or until the stick are golden brown.
Let them cool for at least 2 hours before covering them with chocolate. I usually leave them 12 hours but you do not have too wait so long.
First you have to prepare a stick holder. It is where the covered stick biscuit will stand to cool down. I took an empty box of nappies (of course you can use any other packaging shoes box, eggs cages, pizza box etc] and I drilled holes with a scissors.
Melt chocolate in the microwave. The best way to do not overcooked the chocolate is to melt it 30 seconds then mix well with a teaspoon. Start again until the chocolate is melted, shiny and not too warm (you should be able to dip a finger inside without burning you].  It took 2 minutes with my microwave but it depends on yours.
Use a pastry brush. Dip the brush in the melted chocolate and cover ¾ of the stick biscuit.
Keep the stick few seconds head down to let the extra chocolate to flow.
Twist if it is it flowing and stand on the cake stand.
Repeat for each stick.
The thickness of chocolate depends on taste. The original recipe contain only a thin layer of chocolate.
At this stage you could be creative and add some sprinkles on the chocolate.
Leave them on the stick stand for 3 hours at room temperature. Do not put them in the fridge or the dark chocolate will turn white.
Not Your Mama's Meatloaf(Vegetarian)


Ingredients:
onion, celery, garlic cloves, margarine, mushroom, red bell pepper, carrots, quick oats, walnuts, salt, dried basil, dried oregano, soymilk, ketchup

Directions:
In a large nonstick skillet, combine margarine, onion, carrots, celery, mushrooms, peppers and garlic. Sauté until onion is clear, about 5 minutes.
In a bowl, combine oats, nuts, seasonings and bread crumbs. Add the sautéed vegetables and lentils.
Mix in soy milk as needed,  until mixture holds together well.
Spray a 5 x 9-inch baking pan and pat mixture down firmly. Spread ketchup on top.
Bake at 375 degrees for 1 hour. Enjoy!
Creamed Chicken With Gnocchi Dumplings - Rachael Ray


Ingredients:
chicken broth, flour, onion, red bell pepper, heavy cream, green onions, chicken breasts, butter

Directions:
Cook gnocchi according to directions, set aside.
Melt 2 TB butter in a large deep skillet. Stir in the onion, red bell pepper, and stir-cook until softened.  Add in the chicken, cook until cooked-through, approximately 5-7 minutes.
Melt 2 TB butter in a small saucepan. Whisk in flour. Continue to stir for about two minutes or so. Add in chicken broth and heavy cream. Bring to a boil. Lower heat & let it simmer until thickened.
Pour sauce into chicken mixture and add in the gnocchi. stir until all is blended well and simmering.
Season with salt & pepper and throw in the green onions on top.
Serve and enjoy!
Chocolate Fritters


Ingredients:
all-purpose flour, salt, baking powder, granulated sugar, egg, unsalted butter, milk, confectioners' sugar

Directions:
Sift the flour, salt, baking powder, and sugar together into a mixing bowl.  Add the egg, butter, and milk, and mix until smooth.
Slowly heat 3 inches oil to 340°F.
Dip the chocolate into the batter, coating each piece completely.  Fry the fritters, a few at a time in the hot oil until golden brown all over, about 1 or 2 minutes.  drain each batch on paper towles, then tranfer to a warm serving platter and dust with confectioner's sugar.
Bruschetta Chicken
Category: trusted-brands-recipes-and-tips
By Mazola

All the flavors of bruschetta on top of juicy grilled chicken!

Ingredients:
4 (5 ounce) boneless skinless chicken breasts
¼ cup Mazola® Corn Oil
2 tablespoons balsamic vinegar
2  garlic cloves, finely minced
1 tablespoon Spice Islands® Italian Herb Seasoning
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
2 cups diced plum tomatoes
¼ cup diced red onion
½ cup shredded Italian blend cheese
¼ cup finely chopped fresh basil

Directions:
Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.) Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

Prep time: 10 mins
Cook time: 8 mins
Total time: 33 mins
Yields: 4 servings

Calories: 358.6
Fat: 21.6 g
Saturated fat: 5.5 g
Carbohydrates: 7.6 g
Sugars: 4 g
Dietary fiber: 1.9 g
Protein: 34 g
Cholesterol: 91.6 mg
Sodium: 522.7 mg
Baked Mac and Cheese for One
Category: main-dish
By amydoll

This is a fast, easy to prepare, and filling meal. Once you try homemade mac and cheese, you'll never want the boxed stuff again. I cook mine in a soup crock.

Ingredients:
3 tablespoons uncooked macaroni pasta
1 tablespoon butter
1 tablespoon all-purpose flour
¼ teaspoon salt
1 pinch pepper
⅛ teaspoon onion powder
½ cup milk
⅓ cup shredded Cheddar cheese
⅛ teaspoon ground mustard
1 dash Worcestershire sauce
1 dash hot sauce
1 teaspoon bread crumbs
1 tablespoon shredded Cheddar cheese

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish. Fill a small saucepan with water, and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well, and reserve. In the same saucepan, melt the butter over medium-high heat.  Stir in the flour, salt, pepper, onion powder, and milk; whisk until smooth.  Cook, stirring, for 2 minutes.  Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce, and hot sauce.  Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese. Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 serving

Calories: 468.7
Fat: 30 g
Saturated fat: 18.7 g
Carbohydrates: 30 g
Sugars: 6.5 g
Dietary fiber: 1.5 g
Protein: 19.8 g
Cholesterol: 88.6 mg
Sodium: 1046.2 mg
Bloody Mary Style Cabbage Jambalaya


Ingredients:
ground beef, onion, red bell pepper, green bell pepper, yellow bell pepper, rice

Directions:
Brown ground meat.
When almost done browning, add bell peppers and onions.
Brown until bell pepper is limp.
Add bag of cole slaw mix and mix completely.
Add enough bloody Mary mix to cover entire mixture until it is about an inch above.
Add uncooked rice and mix thoroughly.
Stir occasionally until rice is fluffy and cooked.
Lingonberry Ice Cream


Ingredients:
sugar, water

Directions:
In small saucepan combine egg yolks, sugar, and water.  Cook over low heat, stirring constantly,till thickened.  Cool.
Fold into Whipped Cream. Fold in lingonberry sauce or cranberry orange relish.  Turn into 9x5x3 inch loaf pan. Freeze 8 hours or until firm.
Remove from freezer 10 minutes prior to serving.  Top each serving with whipped cream and grated chocolate if desired.
Chili-Rubbed Chicken With Barbecue "Mop" Sauce


Ingredients:
chili powder, brown sugar, cayenne pepper, barbecue sauce, ketchup, soy sauce, whole chickens

Directions:
For chili rub:  Mix all ingredients in bowl.  For mop sauce:  mix  all sauce ingredients in medium bowl.
Arrange chicken in single layer on a large baking sheet.  Season with salt and pepper.  Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat].  When coals are white, drain chips if using, and scatter over coals.  Place chicken, skin side down, on grill back away from direct heat.  Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned].  Serve hot or warm, passing mop sauce separately.
Baked Feta Cheese With Oregano


Ingredients:
feta cheese, oregano, olive oil

Directions:
Cut feta into bite sized pieces.
Cut pieces of aluminium foil approximately 2x2inches in size.
Place a piece of feta cheese (not too thick] on each piece of foil.
Dredge oregano over the feta cheese, add some drops of olive oil (to taste].
Fold the aluminium sides of the aluminum up to enclose the cheese.
Bake in preheated oven for 15-20 minutes.
Serve hot.
Salt Cod Chowder


Ingredients:
salt cod fish, fat salt pork, onion, raw potatoes, raw carrot, boiling water, salt, pepper, canned corn niblet, milk

Directions:
Freshen salt cod by soaking it overnight in cold water to cover.
Drain, place in a stewing pot, and cover with fresh water.
Bring to simmer with low heat.
Check to see if the fish is still too salty - if so, drain, add fresh cold water, and bring to simmer again, and drain.
Fry salt pork in stewing pot until crisp; remove fried pork scraps and reserve for garnish.
Cook onion in pork fat until tender.
Add potatoes, carrots, water, salt, and pepper and cook covered for about ten minutes, or until vegetables are tender.
Add corn or hominy, heated milk, and freshened salt cod.
Bring chowder to a simmering temperature, but do not boil.
Garnish with the pork scraps.
Serve hot, with freshly baked home made bread or rolls and butter.
Salsa Chicken Rice Casserole
Category: world-cuisine
By Gweneth

Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.

Ingredients:
1 ⅓ cups uncooked white rice
2 ⅔ cups water
4  skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
1  onion, chopped
1 ½ cups mild salsa

Directions:
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese. Bake in preheated oven for about 40 minutes, or until bubbly.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 476.7
Fat: 23.9 g
Saturated fat: 12.9 g
Carbohydrates: 34.8 g
Sugars: 3.2 g
Dietary fiber: 1.4 g
Protein: 30 g
Cholesterol: 88.3 mg
Sodium: 1143.2 mg
Light Lemon Cheesecake


Ingredients:
graham cracker, lemon gelatin, boiling water, low fat cottage cheese, Cool Whip Lite, cherry pie filling

Directions:
Spray 9-inch pie plate with cooking spray.
Sprinkle with 1/2 of the graham cracker crumbs; set aside.
Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
Pour into blender container.
Add cheeses; cover.
Blend on medium speed until smooth, scraping down sides occasionally.
Pour into large bowl.
Gently stir in whipped topping.
Spread in prepared pie plate.
Sprinkle remaining crumbs around outside edge, leaving center plain.
Refrigerate 4 hours or until firm.
Just before serving, gently spread pie filling onto center of cheesecake.
Lime Dream Cocktail (Or Lemon)


Ingredients:
Lemon cream liqueur, coconut milk

Directions:
"Mix everything in a blender and divide between two cocktail glasses. Garnish with orange wedges. For an added touch, you can dip the rims first in orange juice and then in sugar."
Sage Bèchamel & Broccoli Naan


Ingredients:
butter, flour, milk, garlic powder, ground sage, salt, broccoli, olive oil, onion, parmesan cheese

Directions:
Chop broccoli heads in small pieces. Coat them with olive oil.
Slice onion thinly. I sliced it about quarter inch but the thickness really depends on your preference. If the onion is too thick it won’t cook all the way since the baking time is short.
Preheat the oven to 450 ferenhight.
Make béchamel sauce: Heat the butter over medium low until melted. Add flour and stir until light, golden brown. About 1-2 minutes.
Add milk, garlic powder, ground sage and salt. Whisk over medium heat until the sauce thickens and smooth. About 2-3 minutes.
Place naan bread on baking tray lined with foil. Pour béchamel sauce all over naan. Place sliced onions and then chopped broccolis.
Bake in mid rack for 10 minutes.
Take the naan out of the oven. Add parmesan and crumbled feta cheese and return into the oven. Bake for another 4-5 minutes.
Let it cool for about 2-3 minutes after its taken out of the oven. Cut them into desired portions. I sliced them into 4 pieces. Serve and enjoy!
Berry Mascarpone Trifle


Ingredients:
mascarpone cheese, heavy whipping cream, confectioners' sugar, granulated sugar, vanilla extract, frozen mixed berries, strawberries, blackberries, raspberries, ladyfingers

Directions:
In a large bowl whip the heavy cream until stiff peaks form.
Add 1/2 cup confectioners' sugar and mix until well blended.
In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
Fold in whipped cream.
In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
Separate lady fingers and dip each one (flat side down] in the berry puree.
Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
Drizzle berry puree over the ladyfingers on the bottom.
Spread mascarpone/cream mixture over ladyfingers.
Add strawberries and blackberries. Continue layers of cream, berries, and puree.
In center layer, add more ladyfingers.
Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
Reserve remaining puree for guests to drizzle over individual servings.
Banana Coffee Smoothie


Ingredients:
bananas, low-fat milk, plain yogurt, instant coffee, ground cinnamon, nutmeg

Directions:
Combine all ingredients in blender., Blend until smooth., Serve and enjoy!
Beef Cotlets


Ingredients:
ground beef, potato, egg

Directions:
1. Put the ground beef in a bowl.
2. Shred potato finely & mix it with the meat.
3. Put a piece of bread in a small bowl and pour a little bit of water to soak.
4. Put in the microwave for 15-20 sec.
5. Spill any extra water left. Mix with the mixture, add salt & pepper ( or w.e. other seasoning you like].
6. Add the egg and mix everything together.
7. Make the mix into the size cotlets you would like and heat up the pan.
8. Flip so both side are golden brown.
9. Add warm water so it barely covers the cotlets & let it simmer on medium heat for 10-15 minute ( Egg can be taken out, if can't eat egg].
Mexican Party Casserole


Ingredients:
tortilla chips, fresh cilantro, corn, cherry tomatoes, yellow bell peppers, mild salsa, avocados

Directions:
Equipment: 2 deep lasagne pans.
On the bottom of each pan, spread a layer or two of chips, flattening as needed.
I used about 5 oz of the chips in each pan.
Drop spoonfuls of refried beans atop the chips layer, using 16 oz in each pan.
Once you've got all of the spoonful drops down, use the back of the spoon to spread the refried beans around more evenly.
Pour 8 oz salsa over each pan, and spread about.
Over each pan, crumble 2.5 oz of chips.
Layer 7.5 oz of the corn in each pan.
Chop up the bell peppers, and layer them evenly in the 2 pans.
Chop up the avocadoes and olives, and layer them evenly in the pans.
Chop up the cilantro, and sprinkle it over the pans.
Using the remaining refried beans, drop spoonfuls atop the pans, and spread them around.
(They won't cover the whole surface; that's ok].
Spread the remaining salsa in a thin layer across the top of each pan.
Chop the cherry tomatoes, and sprinkle those over the top of each pan.
Crumble the rest of the chips, and sprinkle those over the top.
Bake at 450 degrees for about 1/2 hour, maybe more (keep an eye on it after the first 20 minutes as ovens can vary]; I turn the oven off once the top layer of chips is lightly browned and a forkful swiped out of the bottom of the pan is hot.
(Note- Don't worry too much about the quantities of ingredients; this is not a recipe where precision matters. If you have more or less of something, it'll still taste good].
Enjoy!