xiaoxl/recipe_data huggingface dataset:
Protein Pancakes


Ingredients:
salt, egg, honey, banana, olive oil

Directions:
In a bowl combine the almond meal, protein powder and salt.
In another bowl whisk your egg and add in your honey and almond milk.
Add oil to a pan on medium heat and caramelize the slices a portion of the banana on both sides for 2 minutes.
Pour in the  batter, and cook for 2 minutes or until edges start to harden and get all epicly bubbly. Get your flip on and cook for a further minute. Repeat with remaining banana and batter.
Serve with your favorite toppings! My favorites are peanut butter and shredded coconut.
Berry-Banana Smoothie


Ingredients:
banana, raspberries, blueberries, honey, ground cinnamon

Directions:
"Place All ingredients in the order listed in a blender; PULSE twice to CHOP the fruit. Stir well then blend until smooth, Serve immediately, enjoy."
Italian Sausage Stew


Ingredients:
Italian sausage, water, potatoes, carrots, celery, onions, Worcestershire sauce, dried oregano, dried basil, dried thyme, dried rosemary, bay leaf, ketchup, green bell pepper, fresh parsley, cornstarch, water

Directions:
In a large Dutch oven, brown sausage over medium heat; drain.
Add in water, potatoes, carrots, celery, onions, Worcestershire sauce, and seasonings.
Bring mixture to a boil; lower heat; cover and simmer for 1 hour or until sausage is not pink and vegetables are tender.
Add ketchup, green pepper, and parsley.
Cook an additional 12-15 minutes or until pepper is tender.
Throw out bay leaf.
Mix together cornstarch and cold water; blend until smooth; stir into stew.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Eggs With Tomatoes -- Avgha Me Tomatoes


Ingredients:
olive oil, onion, tomatoes, sugar, eggs, salt, fresh ground black pepper

Directions:
Heat oil in a large frying pan. Add the onion and cook until soft.
Add tomatoes, salt, pepper and sugar. Simmer for 30 minutes or until tomatoes are soft.
Add the eggs to tomato mixture one at a time, trying not to crack the yolk.  Cover and cook for about 3 to 4 minutes.
Low-Carb Spaghetti Squash Casserole


Ingredients:
spaghetti squash, carrot, celery, yellow onion, red bell pepper, extra virgin olive oil, tomatoes, red pepper flakes, dried basil, dried oregano, ground allspice, garlic cloves, part-skim mozzarella cheese, parmesan cheese

Directions:
Place the spaghetti squash in a large pot of water (it should float] and bring to a boil; lower heat, cover and boil gently for 50 minutes.
Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
Pre-heat oven (if you are cooking squash on top of the stove]to 350 degrees F.
Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.
Big Batch Buns


Ingredients:
water, sugar, dry yeast, sugar, dry milk, salt, flour, hot water

Directions:
Mix the 1 3/4 cup water, sugar and yeast in a large container and let sit to raise.
Mix the 3/4 cup sugar, dry milk, salt, oil, flour and hot water.
Stir both mixtures together and add flour as needed to make dough that is not sticky.  (This will be at least 8 cups, maybe more!].
Kneed for 15 minutes until dough is elastic  (this is where the fun family time comes in - let each kid kneed for 5 minutes -- ]  Place in a LARGE oiled bowl, cover and place in warm, draft free area to rise.  (We always used the large - 32 cup - Tupperware bowl with the lid sealed on.  When the lid pops off, it's ready to punch down.].
Punch down and separate, divide and create!
Basic baking instructions are to bake at 350 for 25-30 minutes.
Sizzlin' Fajitas
Category: world-cuisine
By Tara Daley

These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.

Ingredients:
4 cloves garlic
1 tablespoon kosher salt
3 tablespoons lime juice
3 tablespoons olive oil
3 tablespoons minced fresh cilantro, or more to taste
1 teaspoon chili powder
½ teaspoon white sugar
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 ½ pounds beef skirt steak, cut across the grain into 1/4-inch strips
6  whole wheat tortillas, or as needed
1 tablespoon canola oil, divided
1 large onion, cut into slices
1  red bell pepper, cut into strips
1 clove garlic, minced
¼ teaspoon salt

Directions:
Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight. Remove steak from marinade and shake off excess; discard remaining marinade. Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet. Bake in the preheated oven until warmed through, about 10 minutes. Keep warm. Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate. Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper. Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 451.1
Fat: 21.8 g
Saturated fat: 4.7 g
Carbohydrates: 47.6 g
Sugars: 3.1 g
Dietary fiber: 5.5 g
Protein: 27.4 g
Cholesterol: 37.9 mg
Sodium: 1973.7 mg
Bamya Bil Lahme (Okra With Meat Stew)


Ingredients:
unsalted butter, olive oil, lamb, beef stew meat, onions, garlic cloves, ground cumin, ground coriander, chopped tomato, tomato paste, water, salt, black pepper, okra

Directions:
Heat 4 tablespoons butter or oil in a large stock pot over medium high heat. Working in small batches, brown meat, turning constantly, until browned on all sides, about 10 minutes.
Add onions to meat and saute until translucent, 8-10 minutes.
Add garlic, cumin, coriander, tomatoes, tomato paste, and stock. Stir well.
Add salt and pepper to taste.
Cover tightly and cook for about 45 minutes- 1 hour or until meat is tender. Add more water if it becomes dry.
Prepare okra by rinsing in cool water.  Cut the stem end off each and poke holes in them to absorb the liquid.
Once meat is tender add okra and 1-2 cups water.
Pour lemon juice over mixture (this reduces the slimy texture of the okra].
Cook an additional 30-45 minutes on low heat until it has a thick stew consistency and okra is soft.
Serve warm with rice.
Chicken Argentina


Ingredients:
chicken pieces, lime, juice of, salt, pepper, onion, green bell pepper, pitted ripe olives

Directions:
Combine chicken and lime juice and marinate for 30 minutes.
Lightly season chicken with salt and pepper.
Heat oil in a large skillet.
Add chicken and brown on all sides.
Add onion, pepper, olives and orange juice.
Reduce heat, cover and simmer 30 minutes, or until chicken is tender and cooked through.
Remove chicken to a serving platter and pour the pan juices over it.
Top with almonds.
Jen's Fried Chicken


Ingredients:
whole chicken, flour, eggs, milk, seasoning salt, black pepper

Directions:
Mix eggs and milk in small container.
Mix flour, salt and pepper in large container.
Roll and press chicken in flour.
Submerge in egg mixture.
Repeat in flour.
Gently add to HOT oil.  (will bubble up, so use caution] (Keep oil at a constant temperature.  Cook on 5/6 on an electric stove.].
Cook till brown on first side, flip over and repeat.
Cook each side for another 10 minutes or so or till done.
Place on a paper towel lined plate and cover with another paper towel to keep heat inches.
ENJOY!
Mulled Apple Cider


Ingredients:
apple cider, whole allspice, whole cloves, cinnamon sticks, cinnamon stick

Directions:
Tie small spices in a small cheesecloth and drop into the cider; allow cinnamon to just go on its own.
Heat mixture on the stove and simmer for at least 30 minutes before serving, stirring occasionally to agitate the spices.
Float orange slices on top of the cider.
Pour into mugs and serve, with a cinnamon stick, if desired.
Makes 1 gallon.
Cauliflower Gratin


Ingredients:
cauliflower, milk, salt, egg, cheese, butter

Directions:
Trim the cauliflower; separate the flowerettes and cook in the milk and the 1/2 teaspoons salt until tender, 10-15 minutes. Drain, reserving 1/3 Cup of the milk.
Arrange the cooked cauliflower in a lightly buttered 9x7  baking dish. Beat together the egg and reserved milk. Add the cheese and spread over the flowerettes. Add salt and pepper. Dot with butter.
Broil the gratin until browned and bubbly. (I use a "low broil"  on my oven, for about 5-7 minutes.] Serve hot.
Chocolate Beetroot Muffins


Ingredients:
cocoa powder, plain flour, baking powder, caster sugar, beetroots, eggs, vanilla extract, icing sugar, confectioners' sugar

Directions:
Preheat the oven to 350F.
Line paper muffin cases in a 12-mould muffin tin.
Sift the cocoa powder, flour and baking powder into a bowl.
Mix in the sugar, and set aside.
Purée the beetroot in a food processor.
Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
Divide this mixture over the 12 muffin cases.
Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
Cool on a wire rack and dust with icing sugar to serve.
Texas Smoked Flounder
Category: seafood
By JVCALLAWAY

Nothing tastes better on a summers day then smoked fish. This can be adapted for trout etc., but the flounder cooks quick. It might take a couple tries for the novice smoker to time it right, but the effort is worth it. These are great as a main course, or a snack during all day grilling sessions. We don't just fry fish down here, we smoke 'em! Besides, aren't you tired of flipping burgers like the rest of suburbia?

Ingredients:
1 whole flounder
1  lemon, halved
ground black pepper to taste
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 cup wood chips, soaked

Directions:
Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe! Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight.  Use a sharp knife to make 3 or 4 diagonal slits on the body big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over the fish, then squeeze the other half of the lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of  dill into the slits on the body, and insert lemon slices firmly. Place the flounder on a large piece of aluminum foil, and fold the sides up high around the fish. There should be enough foil to seal into a packet, although you want it open for now. Place the fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once the fish has been flavored by the smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done.  When the fish is done, the flesh should flake easily with a fork. Remove the fish from the grill using the foil as a handle, and garnish with remaining fresh dill.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 fish

Calories: 384.7
Fat: 11 g
Saturated fat: 1.9 g
Carbohydrates: 6.4 g
Dietary fiber: 2.7 g
Protein: 65.1 g
Cholesterol: 181 mg
Sodium: 283.7 mg
Raw Vegan Broccoli Salad


Ingredients:
broccoli, scallions, spring onions, celery, sunflower seeds, vegan mayonnaise, apple cider vinegar, sea salt, fresh lemon juice

Directions:
Chop up the broccoli, celery, and spring onions into small bite size pieces.
Pulse the almonds in the food processor or cut into slithers.
Throw the dressing ingredients into your blender and blend until smooth and creamy.
Toss through half of the dressing and then add gradually until dressed for your success! YUM!
Decadent Eggnog (Bailey's)


Ingredients:
eggs, sugar, milk, Baileys Irish Cream, heavy cream

Directions:
In a lrg bowl, beat eggs till very thick & creamy. Gradually beat in sugar. Blend in milk & Bailey's.
Whip cream in another bowl till it holds soft peaks. Stir whipped cream into egg mixture.
Chill till ready to serve & stir again just before serving. (I like to dust the top w/nutmeg].
NOTE: Prep steps were repeated exactly as shown on the net. I skipped Step 2, added the unbeaten cream w/the milk + Bailey's & cannot imagine it being any better if done as written, but you may choose your method.
Grilled BBQ Meatloaf
Category: meat-and-poultry
By beccwarnacutt

Sounds crazy, but you will never enjoy 'normal' meatloaf as much as this!

Ingredients:
1 ½ pounds ground beef
1 ½ pounds ground pork
2 cups dry bread crumbs
1 cup finely chopped sweet onion (such as Vidalia®)
1  egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon dried tarragon
1 teaspoon sea salt
1 teaspoon ground black pepper
½ cup barbeque sauce
½ cup ketchup

Directions:
Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray. In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined. Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 meatloaves

Calories: 656.3
Fat: 32.8 g
Saturated fat: 12.1 g
Carbohydrates: 41.8 g
Sugars: 13.5 g
Dietary fiber: 2.4 g
Protein: 45.8 g
Cholesterol: 175.5 mg
Sodium: 1157.7 mg
Chewy Peanut Butter Cookies


Ingredients:
all-purpose flour, baking soda, salt, creamy peanut butter, light brown sugar, unsalted butter, light corn syrup, granulated sugar, egg, vanilla extract

Directions:
Combine flour, baking soda, and salt in medium bowl.
Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth.
Stir in flour mixture until just combined.
Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
Roll 2 tablespoons chilled dough into 1½-inch balls and place 2 inches apart on prepared baking sheets.
Using greased measuring cup, gently press each ball to ¾-inch thickness and top with chopped peanuts, pressing lightly to adhere.
Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking.
Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
Old-Fashioned Chocolate Fudge
Category: desserts
By BOOK_WORM

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Ingredients:
2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Directions:
Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium  saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.

Yields: 60 squares

Calories: 36.5
Fat: 0.9 g
Saturated fat: 0.6 g
Carbohydrates: 7.3 g
Sugars: 6.9 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 2.4 mg
Sodium: 7.3 mg
Middle Eastern Salad


Ingredients:
olive oil, red wine vinegar, Dijon mustard, salt, lentils, tomatoes, English cucumber, onion, garlic clove, fresh dill, feta

Directions:
Whisk olive oil with red wine vinegar, Dijon and salt., Stir in lentils, tomatoes, cucumber, onion, garlic and dill or coriander., Serve with feta or goat cheese crumbled over top.
Salsa Burgers - Clean Eating


Ingredients:
ground beef, pico de gallo, salsa, sea salt, pepper, avocado, red bell pepper, cilantro, fresh lime juice, garlic powder, lettuce leaves

Directions:
Place oven rack 6 to 7 inches from broiler and preheat to high. Line a baking sheet or broiler pan with foil. In a large bowl, combine beef, pico de gallo, 1/4 tsp salt and 1/4 tsp pepper. Shape mixture into 4 equal patties, each 1/2-inch thick, and place on prepared baking sheet. Broil for 6 to 7 minutes or until burgers are browned. Flip and repeat on second side until burgers are firm to the touch and no longer pink in the center, 5 to 6 more minutes (internal temperature should read 160°F on a instant-read thermometer].
Place avocado in a small bowl and mash to a chunky consistency with a fork or potato masher. Add red pepper, cilantro, lime juice, garlic powder, pinch of salt and pepper, to taste; stir to combine.
To serve, spread 2 tbs yogurt on bottom half of each bun and top with 1 to 2 lettuce leaves, if desired. Then add patty and 3 tlbs avocado mixture to each before finishing with top halves of buns. Garnish burgers with additional cilantro, if desired.
Prosciutto/Fontino Grilled Sandwiches


Ingredients:
Fontina cheese, red onion, prosciutto, olive oil

Directions:
Preheat grill pan on Med-low on top of stove.
Drizzle one side of two slices of the bread with 1 1/2 teaspoons olive oil for each slice.
Place the olive oil side down and on top of the plain side of the bread layer as follows.
1st.
layer- 2 slices cheese 2nd.
layer- paper thin slices of red onion 3rd.
layer- 6 spinach leaves 4th.
layer- Prosciutto 5th.
layer- 2 slices cheese Top with remaining 2 slices of bread Drizzle the tops of the bread with the balance of the olive oil.
Place sandwiches on the grill pan and press with grill press until as flat as possible.
Cook until browned and crisp, about 4 min.
per side.
Serve fresh off the grill.
This can also be grilled in a George Foreman type grill.
Honey Sesame Dipping Sauce


Ingredients:
reduced sodium soy sauce, rice vinegar, honey, green onions, sesame seeds

Directions:
"In a small bowl, combine soy sauce, rice vinegar, honey, green onions, toasted sesame seeds and toasted sesame oil.  Stir until honey dissolves."
Breakfast Bake


Ingredients:
ham, eggs, milk, pepper, cheddar cheese, mozzarella cheese

Directions:
preheat oven to 350 degrees.  Unroll dough in 13x9 baking dish; press to cover bottom of dish; firmly pressing to seal seams and holes.
Sprinkle ham over crust.  Beat eggs, milk and pepper with whisk until blended and pour over ham.  Top with cheeses.
Bake 25 minutes or until center is set.
Pomegranate Salad


Ingredients:
arugula, pomegranate seeds, olive oil

Directions:
In a large salad bowl, combine arugula and pomegranate seeds., Drizzle with olive oil and vinegar., Toss and serve.
Dilly Beloved Chicken Bake


Ingredients:
maple syrup, Dijon mustard, fresh dill, lemon juice, lemon zest, garlic clove, boneless skinless chicken breasts

Directions:
Combine all ingredients in a large ziploc bag and marinate for at least and hour or up to 24 hours.
Transfer to baking dish and bake uncovered at 350 degrees for about 30-40 minutes or until chicken is cooked through. Spoon remaining sauce over chicken and serve.
For OAMC: freeze after step one. Defrost overnight in fridge and then bake as directed in step 2.
Eggplant (Aubergine) Parmesana


Ingredients:
eggplants, salt, flour, olive oil, mozzarella cheese, monterey jack cheese, parmesan cheese, olive oil, onion, basil, sugar, canned tomatoes, salt, canned tomato sauce, pepper

Directions:
Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.
Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.
While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
Sprinkle both sides of the eggplant slices with the salt.
Let the slices sit on a paper towel 20-30 minutes.
Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
Pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4" deep, then layer the eggplant, Jack cheese,& parmesan cheese.
Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.
Ramen Slaw
Category: salad
By ASMITH27516

This is super quick slaw that is a favorite for potlucks.

Ingredients:
1 (12 ounce) package broccoli coleslaw mix
½ cup sunflower seeds
½ cup slivered almonds
1 (3 ounce) package Oriental-flavored ramen noodles, broken into small pieces
½ cup canola oil
¼ cup white sugar
¼ cup white wine vinegar
4  green onions, chopped

Directions:
Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.

Prep time: 15 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 301.5
Fat: 23.8 g
Saturated fat: 2.7 g
Carbohydrates: 19 g
Sugars: 8.6 g
Dietary fiber: 3 g
Protein: 4.6 g
Sodium: 232.6 mg
Semolina Halva


Ingredients:
butter, semolina, pine nuts, water, milk, sugar

Directions:
Melt the butter.
Add semolina and pine nuts and roast by stirring for 10-15 min until pine nuts turn to light brown. (stove on medium heat].
Add water, milk and sugar respectively wait until boiling bubbles are observed. (increase the heat level].
Lower the heat (to low to medium] and stir occasionally untill the water runs out.
Turn off the heat, cover the lid of the pot and let it cool down.