xiaoxl/recipe_data huggingface dataset:
Sheet Pan Harissa Chicken Dinner
Category: meat-and-poultry
By Juliana Hale

Spice up chicken dinners with a touch of harissa. The North African red pepper sauce adds depth and kick to this one-pan meal perfect for weeknights.

Ingredients:
2 tablespoons harissa sauce, divided
4 (5 ounce) bone-in chicken thighs, or more to taste
8 ounces multicolored carrots, peeled, halved lengthwise and crosswise
8 ounces cauliflower florets
8 ounces baby potatoes, halved
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
½ teaspoon grated orange zest

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper. Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through. Stir together parsley, garlic, and zest in a small bowl. Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 chicken thighs

Calories: 382.8
Fat: 21.9 g
Saturated fat: 5.1 g
Carbohydrates: 19.5 g
Sugars: 4.5 g
Dietary fiber: 4.4 g
Protein: 26.7 g
Cholesterol: 88.1 mg
Sodium: 419.9 mg
Chocolate Chip Pie


Ingredients:
graham cracker crust, marshmallows, milk

Directions:
Make crust (I buy the prepared ones from the store].
Melt marshmallows with milk in double boiler.
Let cool.
Fold in whipping cream and grated chocolate bar (saving some to sprinkle on top].
Spread in pan and refrigerate.
Simple Roast Fingerlings


Ingredients:
olive oil, fingerling potatoes, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 400°.
Combine oil and potatoes on a jelly roll pan coated with cooking spray, tossing to coat. Sprinkle with salt and peppers; toss to coat. Bake at 400° for 20 minutes or until tender when pierced with a knife.
Carolina Mustard BBQ and Basting Sauce


Ingredients:
prepared mustard, brown sugar, cider vinegar, beer, chili powder, black pepper, cayenne pepper, Worcestershire sauce, butter, liquid smoke, Tabasco sauce

Directions:
Combine first 7 ingredients in a heavy saucepan.
Bring to a simmer.
*Do not boil otherwise the sugar will scorch!
*Continue to simmer for 20 minutes, stirring frequently.
Add the rest of the ingredients and continue to simmer for an additional 20 minutes, stirring frequently.
Pour into an air-tight jar and refrigerate overnight to allow the flavors to blend.
Pear-Honey Cranberry Sauce


Ingredients:
sugar, water, pears, fresh cranberries, honey, lemon rind, fresh lemon juice

Directions:
Combine the sugar and water in a large saucepan; stir well.  Cook over medium-high heat, stirring constantly, until the sugar dissolves.  Reduce heat to medium.
Stir in the diced pears, and cook for 3 minutes, stirring frequently. Add the cranberries and honey, and cook 5 to 7 minutes or until the cranberry skins pop.
Remove from heat, and stir in the grated lemon rind and lemon juice.  Cover and chill thoroughly.
Chucktown Sunrise


Ingredients:
Bourbon, fresh lime juice, ginger ale, ginger beer, lime slice

Directions:
Combine 2 Tbsp. bourbon and 1 1/2 teaspoons fresh lime juice in a cocktail shaker; fill with ice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds]. Strain into a 10-oz. glass filled with ice. Top with 6 Tbsp. of your favorite ginger ale or ginger beer.
Drizzle with 1/4 teaspoons grenadine. with fresh lime slices or wedges. Garnish with fresh lime slices or wedges.
Note: If you can find them use good quality ginger ale and grenadine. I love Fever Tree and Jack Rudy's small batch grenadine.
Pan Grilled Glazed Salmon With Pesto Potato Salad


Ingredients:
salmon steak, chili sauce, soy sauce, olive oil, red wine vinegar, garlic clove, gingerroot, potatoes, pesto sauce, olive oil

Directions:
In a shallow dish, mix together the chili and soy sauce, olive oil, red wine vinegar, garlic and ginger. Lay the pieces of salmon in the marinade (cover both sides with it], and set aside for at least 15 minutes.
Brush or spray the cast iron grill pan with some olive oil. Heat the pan for about 5 minutes or until very hot. (If the pan starts to slightly smoke, it's hot enough!].
Place the marinated steaks onto a hot grill pan and cook on medium high until grill marks are showing, about 5 -8 minutes on each side or until cooked through.
Serve with pesto potato salad.
For the pesto potato salad dressing mix pesto of your choice, olive oil and aceto balsamico in a salad bowl. Add potatoes and toss.
Pumpkin Apple Muffins
Category: trusted-brands-recipes-and-tips
By Mazola

Chock full of good-for-you whole wheat flour, flax seeds, pumpkin, apples and walnuts!

Ingredients:
1 cup all-purpose flour
¾ cup whole wheat flour
1 ¼ cups sugar
1 ½ teaspoons Spice Islands® Pumpkin Pie Spice
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon Argo® Baking Powder
1 cup canned pumpkin
1  apple, cored and shredded
⅓ cup Mazola® Corn Oil
1  egg
1 teaspoon Spice Islands® Pure Vanilla Extract
½ cup dried cranberries*
2 tablespoons flax seed
¼ cup chopped walnuts

Directions:
Preheat oven to 375 degrees F. Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in medium bowl. Whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until moistened. Stir in cranberries and flax seed. Portion into greased muffin cups or use paper liners. Sprinkle with walnuts. Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 260
Fat: 9.4 g
Saturated fat: 1.3 g
Carbohydrates: 42.8 g
Sugars: 26.1 g
Dietary fiber: 3.2 g
Protein: 3.6 g
Cholesterol: 15.5 mg
Sodium: 216 mg
Arugula Salad With Fennel, Oranges and Pecorino Romano


Ingredients:
arugula, mandarin oranges, fennel bulb, pecorino romano cheese, olive oil, fresh ground black pepper

Directions:
Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife.  Set aside.
Prepare pecorino-romano cheese - finely grated cheese  does NOT have enough flavor "punch", so buy your cheese in bulk and create larger pieces, such as match-stick size or larger shavings.
On 4 cold plates, arrange arugula.  Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
Drizzle with olive oil and balsamic vinegar or balsamic "glaze" (see note below].  Finish with a grinding of fresh black pepper and serve.
NOTE:  You can find balsamic "glaze" in gourmet or Italian stores.  It is a thicker, more concentrated balsamic vinegar.
Roast Pork Loin With Apple Rosemary Glaze ( Olive Garden )


Ingredients:
olive oil, fresh rosemary, sugar, cornstarch, cold water

Directions:
For the porkloin:
Preheat oven to 375°F.
Rub outside of porkloin with olive oil and sprinkle lightly with salt and black pepper.
Place pork on a baking rack with a sheet pan underneath and put it oven.
Roast for approximately 45 minutes or until the internal temperature reaches 165°F.
Let pork rest for five minutes before slicing.
For the glaze:
In a saucepan combine apple juice, rosemary and sugar.
In a separate cup mix cornstarch and water.
Bring apple juice mixture to a boil and whisk in cornstarch mixture to thicken.  Remove from heat.
Spoon glaze over sliced pork loin to finish.
Fish With Broccoli, Baked Potato, and Cheese Sauce (Lite-Bleu)


Ingredients:
baking potato, salt, black pepper, flounder fillets, lemon juice, kosher salt, black pepper, paprika, Velveeta reduced fat cheese product, 2% low-fat milk, dill weed, broccoli, lemon

Directions:
POTATO: Preheat oven to 350°F Cut potato in half lengthwise and score the tops. Sprinkle with salt, black pepper, and non-fat spray butter. Place on a baking sheet and bake for 20 minutes.
FISH: Meanwhile, to a shallow casserole dish sprayed non-stick cooking spray, place fish and sprinkle with lemon juice, salt, black pepper, and paprika and place in the oven with the potatoes and continue to bake for 20-25 minutes or until fish flakes easily with a fork and potatoes are tender.
SAUCE: Place sauce ingredients in a small microwave safe bowl or pyrex measuring cup. Melt the cheese mixture for 2-3 minutes, stirring after each minute. Serve with meal.
Coffee-Flavored Irish Soda Bread Pudding
Category: desserts
By Rebekah Rose Hills

Add some espresso flavor to a lovely tender bread pudding, using up your leftover Irish soda bread--or bake a loaf just for this recipe, it's worth it! To serve, add a drizzle of caramel or chocolate syrup if desired. Top with a scoop of vanilla ice cream or whipped cream for added creaminess.

Ingredients:
nonstick cooking spray
5 cups cubed Irish Soda Bread, or more to taste
1 tablespoon hot water
1 tablespoon instant espresso powder
¾ cup brown sugar
½ cup strong brewed coffee, cooled
2 cups milk
4 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon coarse sugar, or as needed

Directions:
Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish. Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended. Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.

Prep time: 20 mins
Cook time: 50 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 280.5
Fat: 6.3 g
Saturated fat: 2.1 g
Carbohydrates: 47.9 g
Sugars: 17.9 g
Dietary fiber: 1.4 g
Protein: 8.7 g
Cholesterol: 107.4 mg
Sodium: 421.1 mg
Sauteed Fresh Sweet Corn and Green Onions


Ingredients:
green onion, olive oil, butter

Directions:
Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy]; set aside.
Chop 1 bunch of green onions using a good portion of the green part.
Heat large sauté pan and add butter and olive oil (be sure not to burn] add corn and green onions and sauté for 4-5 minutes, top!  Do not over cook!
Season with salt and pepper and ENJOY immediately!
Variations: Add chopped red pepper, garlic, green pepper, etc.
Don't Throw Away That Turkey Carcass!!!!


Ingredients:
turkey carcass, bay leaves, onions, carrots, thyme

Directions:
Toss everything into a large stock pot., Add enough water to cover., Bring to a boil, then lower heat to a simmer., Simmer for 1 hour., Strain.
Poodle Doodle (Malaysian Noodle Stir-Fry)


Ingredients:
water, olive oil, carrot, celery, zucchini, cabbage, chicken breasts, onion, gingerroot, garlic cloves, sambal oelek, soy sauce, oyster sauce, ketjap manis, thick soy sauce

Directions:
Soak hokkein noodles in hot water for 5 mins, until they easily separate.  Drain.
Microwave lap cheong with water for 1 minute  Allow to cool slightly, then slice thinly.
Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked.  Add cabbage to wok and cook for a further 3 minutes, stirring often.  Remove from wok.
Heat remaining oil.  Add chicken to wok and cook until almost done.  Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
Add noodles and vegetables to wok, stirring to combine.
Add sauces to wok, stirring through.  Heat for a couple of minutes, stirring.
Mixed Vegetable Manchurian


Ingredients:
head of cabbage, carrot, spring onions, green capsicum, salt, refined flour, cornflour, gingerroot, garlic cloves, green chilies, soy sauce, sugar, msg, salt, cornflour, vinegar

Directions:
Reserve the chopped greens of the spring onions for garnishing.
Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
Add spring onion, green capsicum, refined flour and one-fourth cup of cornflour.
Mix thoroughly.
Shape into lemon sized balls.
Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown.
Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly.
Add green chillies. Stir-fry briefly.
Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
Add fried vegetable balls, vinegar and mix well. Serve hot, garnished with spring onion greens.
Broccoli Cauliflower Salad


Ingredients:
low-fat cheddar cheese, broccoli, cauliflower, red onion, fat-free mayonnaise, vinegar, Splenda sugar substitute, bacon bits

Directions:
Vegetables can either be steamed or not.  I prefer steamed, which takes between 5-10 minutes.
Mix all of the dressing ingredients together.  Mix remaining ingredients together and toss in the dressing.
Nut Cake


Ingredients:
shortening, sugar, eggs, flour, baking powder, milk, vanilla

Directions:
Cream shortening and sugar, add egg yolks and beat well.
Mix flour and baking powder together and add alternately to shortening mix with milk and vanilla.
Stir in nuts.
Beat egg whites until stiff, then fold into batter.
Bake in a greased pan in a 350 degree oven for 50 minutes.
Harvest Slaw
Category: salad
By bdh76

This is a yummy, quick side dish for any meal.  It came from using ingredients I had on hand.  This salad tastes so fresh and I love the hint of toasted pecans.  Happy eating!

Ingredients:
¼ cup chopped pecans
1 (8.5 ounce) package coleslaw mix
½ cup matchstick-style shredded carrots
1 ½ cups red grapes
¼ cup crumbled feta cheese
½ cup mayonnaise
½ cup Ranch dressing
1 tablespoon sugar

Directions:
In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool. In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese. In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 264.8
Fat: 23.4 g
Saturated fat: 3.9 g
Carbohydrates: 13.2 g
Sugars: 8 g
Dietary fiber: 1.4 g
Protein: 2 g
Cholesterol: 15.9 mg
Sodium: 286.8 mg
Plain Waffles


Ingredients:
flour, baking powder, salt, sugar, skim milk, eggs, shortening

Directions:
Mix and sift dry ingredients., Add milk gradually with beaten egg yolks., Add melted shortening., Cut and fold in stiffly beaten egg whites., Grease hot waffle iron.  Brown.  Serve and Enjoy!
Fried Salmon With Scallion Mayonnaise and Lettuce


Ingredients:
salmon fillet, egg, water, flour, lemon slice, pickled ginger, lettuce greens, Dijon mustard, vinegar, scallion, tomato ketchup

Directions:
Start by preparing the mayonnaise.  Put the egg yolk in a bowl and add the mustard, salt and pepper to taste, and vinegar.  Beat with a whisk until blended.  Add the oil while whisking continuously.  Add in scallion and ketchup.  Cover and refrigerate until serving time.
Cut the salmon into 4 equal pieces.  Set up a work station.  Put flour in small dish or bowl; beat egg in a small dish or bowl; place bread crumbs in a small dish or bowl.
Dredge salmon in flour, dip in egg, then coat with bread crumbs.  Repeat with other salmon pieces.
Heat oil to a medium high temperature.  Cook the salmon pieces 2 to 3 minutes.  Do not overcook, or fish will be dry.  Drain on paper towels.
Serve with lettuce greens, scallion mayonnaise, lemon wedges, and pickled ginger.
Szechuan Noodles


Ingredients:
green onions, garlic cloves, peanut butter, reduced sodium soy sauce, dry sherry

Directions:
Cook noodles as directed on the package. Drain.
Mix all remaining ingredients together until well mixed. It may help to heat for a minute in the microwave.
Mix noodles and sauce.
Serve warm, but these also taste great cold.
Chocolate Pancakes


Ingredients:
flour, baking powder, salt, skim milk, vanilla

Directions:
Sift together dry ingredients., Mix in wet ingredients., Drop tbsp onto griddle until each side is browned.
Pama Pb&j (Shot)


Ingredients:
character(0]

Directions:
Add both liquors into a shaker filled with ice. Shake to chill and strain into a shot glass.
Enjoy!
Holiday Peppermint Bark


Ingredients:
character(0]

Directions:
LINE baking sheet with wax paper.
MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%] power for 1 minute; STIR.  Morsels may retain some of their original shape.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces.  Recipe makes 1 pound of candy.  Store in airtight container at room temperature.
Tasty Taco Ring


Ingredients:
ground beef, onion, green pepper, cheddar cheese, iceberg lettuce, diced tomato, avocado, sour cream, salsa

Directions:
Preheat oven to 375 degrees.
Place a large drinking glass upside down in the middle of a 9" glass deepdish pie plate.
Open and separate crescent roll dough; lay side by side in the bottom of plate with the wide end over the side and the point of the crescent against the glass.
In a large skillet, mix taco seasoning into ground meat and brown.
Drain meat.
Spoon cooked meat filling into the dough ring.
Top with chopped onion and chopped green pepper (optional] and grated cheese.
Fold the wide end up and over the filling and fold the point up and over the wide end, closing and making a ring.
Remove the drinking glass.
Place into the oven for 10 minutes.
Remove and place the ring onto a large platter.
I use all the garnishes.
Fill the center of the taco ring with shredded lettuce, topped with tomatoes.
Serve sour cream and salsa on the side for a special meal.
Cory's Spicy Dirty Rice


Ingredients:
green peppers, olive oil, celery, onion, andouille sausage, garlic cloves, brown rice, white rice, black pepper, cayenne pepper, salt

Directions:
1] Finely chop green pepper, onion, and celery and set aside. You want the pieces to be similar in size to cook evenly.
2] Begin cooking rice (per directions on box or bag].
3] Preheat a large skillet or large pot with olive oil over medium heat.
3] Slice andouille sausage into 0.5 -1 inch pieces.
4] Place sausage into pot and cook for 4-5 minutes season with a pinch of salt and black pepper.
5] Add garlic and other vegetables and cook for 2-3 minutes.
6] Place chicken stock into pot and bring to a boil.  Stir in cayenne pepper. Reduce heat by half and let simmer for 10-15 minutes until vegetables are tender and stock has reduced by half.
7] Combine cooked rice into skillet or pot and add hot sauce. Let simmer for 2-3 minutes to combine all flavors.
8] You can serve this with salad or bread.  Enjoy!
Enchiladas With Barbecued Greens


Ingredients:
olive oil, onions, garlic cloves, tomato paste, raisins, liquid smoke, ground cumin, dried oregano, salt, black pepper, Tabasco sauce, swiss chard, corn tortillas, flour tortillas

Directions:
Preheat oven to 350°F.
Heat the oil in a large saucepan over medium heat.
Add the onion and cook, stirring, until softened, about 2 minutes.
Add the garlic and cook 30 seconds.
Stir in the apple juice concentrate and tomato paste and cook, stirring, until the tomato paste dissolves.
Reduce heat to low, then stir in the raisins,liquid smoke, cumin, oregano, salt, pepper, and Tabasco.
Stir in the greens,cover the pan, and simmer until they're wilted, about 3 minutes.
Stir well, cover, and set aside off the heat for 5 minutes to blend the flavors.
Lay one tortilla on a clean, dry work surface or cutting board.
Scoop about 1/2 cup filling into the center of the tortilla, then roll closed.
Transfer the rolled tortilla to a baking dish just large enough to hold all four stuffed enchiladas securely.
Repeat with the other tortillas and remainder of the filling.
Sprinkle cheese over the enchiladas, covering them completely.
Bake until cheese and filling are bubbling, about 20 minutes.
Let stand at room temperature 5 minutes before serving.
Enjoy!
Grilled Chicken


Ingredients:
chicken piece, paprika, garlic, dried mustard

Directions:
Mix marinade ingredients together., Place chicken pieces in a flat dish., Pour marinade over chicken and let stand in fridge for at least 1 hour., Turn once., Remove chicken from dish and lay on a broiler pan., Broil skin down for 12 minutes and skin up for 15 minutes., Baste in marinade.
Cucumber and Onion Salad


Ingredients:
rice vinegar, cucumbers, sweet onion

Directions:
Peel and seed cucumbers, slice.
Slice onion into thinnish rings.
Pour Seasoned Gourmet Rice Vinegar (I use Marukan] to cover.
Refrigerate for at least 2-3 hours.
Simple Spinach


Ingredients:
spinach, garlic powder, olive oil, salt, pepper

Directions:
"Preheat oven to 350 degrees. In a large bowl, toss spinach with remaining ingredients. Put in a 7x11 baking dish and bake for 15 minutes or till spinach leaves are wilted."
Caramel Dipped Marshmallow Krispies


Ingredients:
sugar, light corn syrup, heavy cream, butter, vanilla extract, salt, marshmallows

Directions:
Lay out muffin liners or line a cookie sheet with waxed paper. Cut marshmallows in half if desired or just leave them whole. Place rice krispies in a medium bowl.
Place the sugar, cream, and corn syrup in a small saucepan over medium heat, and stir constantly until the sugar dissolves. Stir in the butter until melted. Cook without stirring until firm ball stage (248 degrees F], then remove from the heat immediately.
Stir in the vanilla and salt. Allow the caramel to cool to approximately 175 degrees F.
Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and drop it in the cereal, rolling until it is covered. Place in a muffin liner or on a cookie sheet lined with waxed paper to set.
Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over the heat for a minute or two until it becomes easy to work with.
Allow the candies to set fully at room temperature before serving. Store excess candies in an airtight container at room temperature or in the fridge for longer storage (but bring to room temperature before serving].
Parmesan and Red Onion Hors D'oeuvres


Ingredients:
red onion, mayonnaise, parmesan cheese

Directions:
Mix all three ingredients.
Spread on bite size pieces of toasted bread.
Place under broiler until bubbly and lightly browned(1 or 2 minutes].
You can make more or less of this as needed, just use equal amounts of the ingredients.