As with any recipe read from start to finish - read, don't skim.
When you are ready to make the recipe measure everything into little saucers, or bowls, or whatever it takes so you have everything laid out from left to right. If the recipe calls for chopping or shredding something do that before also. Group together those things that get mixed together. The French term for this common technique for well-organized chefs/cooks is called mise en place
#1 - it allows you to be sure you have all the ingredients to make the recipe
#2 - once you start cooking you won't have to rush and chop something and take the chance of overcooking one ingredient while you prep another
#3 - you will be assured you have already heated your oven if necessary because you have followed each and every step and prepared for it. You will prepare everything using this technique from now on
There will be NO surprises in the recipe that you don't know about.