HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry the salt pork until browned. Remove the salt pork from the pan and set aside. Saute the onions in the fat. Cook the potatoes in salted boiling water until soft. Drain the cooked potatoes, saving about 1 1/2 cups of the liquid. In large soup pot or Dutch oven, combine the salt pork, sauteed onion, potatoes, potato water, and the corn. Bring to a boil and immediately reduce the heat and simmer gently for 5 to 10 minutes. Season to taste with salt and black pepper. Add the cream slowly. Add the ham and simmer for another 5 to 10 minutes. After the chowder is spooned into the serving bowls, sprinkle with paprika, if desired.
Dissolve gelatin in 1/4 cup water. Heat soup and add gelatin mixture to warm soup. Pour over softened cream cheese and mix. Add drained tuna, onion and mayonnaise. When well mixed, pour into buttered or oiled mold. Chill until firm.
Cook macaroni; drain. Add all other ingredients. Mix well. Pour into greased casserole dish. Sprinkle top with bread crumbs. Bake at 425° for 30 minutes.
Stir soda into buttermilk; set aside. Cream the shortening, oleo and sugar. Add egg yolks, one at a time, beating well after each. Alternately add milk and flour. Stir in vanilla. In a clean bowl, with clean beaters, beat egg whites to stiff peaks; fold into mixture. Fold in coconut and nuts. Pour into 1 (9 x 13-inch) pan or 2 round layer pans which have been prepared with shortening and flour or Baker's Joy. Bake at 375° for 20 to 30 minutes (toothpick test).
Mix meat and vegetables together in large casserole. Add spices and tomato juice. Stir to mix. Cover and bake at 250° for 5 hours. Better if stirred once or twice during baking.
Combine first 9 ingredients. Chill several hours. Roll out to 1/8-inch thick. Cut out 2 1/2-inch circles. Combine and cook last five ingredients until thick. Cool. Drop by tablespoon onto cut out circle. Cover with second circle and press edges together. Cut out three half moons with edge of spoon. Bake at 400° for 10 to 12 minutes.
In a small bowl, combine corn syrup, brown sugar and mustard. Place pork in a small roasting pan. Bake at 350° for 1 1/2 to 2 hours (30 minutes per pound), or to desired doneness. Brush with glaze several times during last 30 minutes of cooking. Yield: 4 to 6 servings.
In saucepan, combine eggs, brown sugar and cornstarch. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Add rum. Pour into serving dishes and chill.
Spread biscuit dough into baking dish. Spread apple butter onto dough. Heat together sugar, water and flour on medium heat until thick. Pour mixture over apple butter. Bake at 350° until brown.
Mix together the cake mix, egg and butter. Press into a greased 9 x 13-inch pan. Beat the rest of the ingredients and pour over cake mix evenly. Bake at 350° for 35 to 40 minutes. Sprinkle powdered sugar on top. Let cool thoroughly, then cut into squares.
Combine carrots, apricots, raisins, celery, salad dressing and walnuts. Mix lightly. Chill. Makes 8 to 10 servings.
Arrange onions in bottom of pan, then sliced new potatoes. Add ground beef, celery, rice (uncooked), kidney beans and soup last. Cover and simmer about 2 hours.
Reserve 1/4 cup cheese for top. Cook broccoli and chicken separately. Cube the chicken. Place in flat casserole dish the broccoli, chicken, cheese, soup, bread crumbs and and 1/4 cup cheese topping. Bake 30 to 40 minutes at 350°.
Dissolve Jell-O in boiling water. Stir in peel and lime juice. Add ice cream by spoonfuls, stirring until melted, with wire beater. Chill until mixture mounds slightly when spooned. Pour into cooled pastry shell. Chill until firm. Trim with whipped cream (if desired).
In saucepan, melt margarine; stir in flour and seasonings. Gradually add half and half and milk. Cook and stir until slightly thickened, about 15 minutes. Remove from heat; add cheese, In large bowl, pour sauce over hot fettuccine; stir to coat. Garnish with parsley, walnuts and bacon; serve immediately. Refrigerate leftovers.
Slowly mix all ingredients in a large container. Cover. Refrigerate. Next day, mix again. On third day, roll into 5 rolls, 2 1/2-inches in diameter. Cook in oven at 150° for 8 hours. Turn every 2 hours. Spoon off grease or use broiler pan. If preferred, cook 4 hours and smoke 8 hours at 150° using wet hickory chips.
Mix first ingredients, then add chocolate chips and remaining ingredients. Roll into balls and press down fork on top of dough ball. Place on greased pan. Cook at 350° in preheated oven for 7 minutes.
Melt margarine. Add sugar, milk and fruit. Mix well. Add flour and mix until well blended. Pour over fruit mixture. Bake at 375° until top is golden brown, about 1 hour.
Saute onions and hot dogs in little butter or oleo. Drain. Add to cooked noodles that are drained. Put in casserole dish with soup and water. Bake until hot, approximately 1/2 hour at 350°.
Mix dry ingredients. Add oil and eggs. Mix thoroughly. Add carrots and mix again. Add nuts and mix again. Bake in a tube pan or long 5 x 16-inch pan for 1 hour and 30 minutes at 350°. Delicious topped with ice cream. Can be frozen.
Cook macaroni according to package directions; drain well. Add the remaining ingredients. Mix well, chill and serve.
Pour hot water over dates and soda; set aside to cool. Cream sugar and oleo. Add egg. Add flour and cinnamon alternately with date mixture. Add walnuts, pineapple and cherries.
Preheat oven to 375°. In a large bowl, stir all ingredients together until well mixed. Drop from teaspoon on ungreased cookie sheet. Bake 10 to 12 minutes.
Leave squash whole (pierce). Cook in microwave on High for 8 to 10 minutes or until they feel soft to the touch. Let stand 5 minutes. Cut in half and remove seeds. Place, cut side up, in shallow baking dish. Sprinkle with salt. Fill with apples. Top each half with 2 tablespoons brown sugar, 1 tablespoon butter and a dash of cinnamon. Cook, covered, with waxed paper 4 to 5 minutes on High or until apples are tender. If desired, add 1 tablespoon raisins with apples to each squash half.
Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Heat oil 1/2-inch deep in chicken fryer until hot. Cook chicken in oil until light brown on all sides about 10 minutes, then reduce heat. Cover and simmer turning twice until thickest pieces are done, about 35 minutes. Take cover off last 5 minutes to crisp chicken.
Mix all ingredients together. Put into large casserole dish; refrigerate overnight. Remove from refrigerator and mix well. Top with bread crumbs, potato chips or Chinese noodles. Bake at 350° for 1 hour.
Layer Twinkies in pan. Cover with strawberries, then cover with pudding. Top with Cool Whip. Add cherries on top, if desired.
Mix all ingredients except margarine. Melt margarine in 2-quart casserole. Pour in batter. Put fruit in center of mixture. Bake 35 minutes or until brown at 350°. Any fruit can be used.
Mix all ingredients with a wire whisk in a large bowl. Pile high into a 9-inch graham cracker pie shell. Refrigerate 4 hours. Garnish with nutmeg or additional whipped topping and candy orange slices. Makes 8 to 12 servings.
Mix flour, salt and baking powder together. Mix in sugar and butter. Add egg mixture and vanilla. Add nuts and cherries. Bake for 1 hour at 350°.
Mix first 8 ingredients together. Put in small round baking dish. Saute pecans in butter. Pour on top of mixture. Bake 20 minutes at 350°. Serve with crackers.
Blend first 5 ingredients in blender about 15 seconds. Sift together 3 dry ingredients. Add walnuts. Pour blended ingredients over dry ingredients. Mix. Pour in greased loaf pan. Bake at 350° for 1 hour and 15 minutes.
Drain pineapple reserving 1/4 cup juice. Mix the pineapple and 1/4 cup juice with remaining ingredients in a large bowl. Toss to coat.
Sprinkle gelatin over cold water in a saucepan; let stand 1 minute. Add corn syrup; cook over medium heat, stirring constantly, just until mixture comes to a boil and gelatin dissolves. Remove from heat. Add vanilla. Beat egg whites and cream of tartar in a medium bowl at high speed of an electric mixer until foamy. Slowly add corn syrup mixture; continue beating until stiff peaks form and frosting is of spreading consistency (about 10 minutes). To serve, spread frosting over cake layers or cupcakes. Yields 2 1/2 cups.
Line bottom and sides of pie pan with 4 rolls to make crust (stretch and mold, it doesn't have to be perfect). Make sure bottom of pan is covered. Fry sausage and drain. Put sausage in crust. Shred Mozzarella cheese and mix with other ingredients. Pour on top of sausage. Stretch other 4 rolls to cover the pie. Beat another egg and spread over pie. Bake at 350° until golden brown.
Boil pasta to an "al dente" stage and drain. Melt margarine on pasta and mix well. Add picante sauce and cheese; stir well and serve.
Quickly rinse steaks. Pat dry. Rub a teaspoon of cornstarch on each steak. Rinse and slice leek. In a skillet, heat butter. Add leek. Reduce heat. Saute, stirring, until leek is soft. Remove from pan. Set aside.
Mix first 4 ingredients in deep microwave casserole. Cook on High for 7 to 8 minutes or until light brown. Remove and stir in vanilla and butter. Microwave on High 2 minutes (or until hard crack stage). Remove. Add soda. Stir quickly and pour onto greased cookie sheet. Cool and break into pieces. Makes 1 pound.
Mix first 4 ingredients. Mix and sift flour, salt, cinnamon, soda and baking powder. Combine the two mixtures. Pour into a greased and floured 8 x 12-inch pan. Bake 30 minutes at 350°. This cake is much better served hot with butter.
Cook macaroni according to directions. Add chicken and other ingredients and bake at 350° for 30 minutes.
Mix butter or margarine with sugar. Add beaten eggs and molasses. Mix sifted dry ingredients with sour milk. Add nutmeats and raisins. Put in covered bowl in refrigerator or bake immediately. Bake as much as needed at one time in greased and floured pan at 350°. Will keep 2 weeks, refrigerated. Very good.
Melt butter in pan; stir in flour. Press into 9 x 11-inch pan. Bake for approximately 15 minutes at 350° or until golden brown. Cool.
Mix flour, sugar and milk together. Melt 1 stick butter in the bottom of a Pyrex bowl. Pour dough mixture in bowl and add cherries. Chop other stick of butter on top and bake until golden brown. Sprinkle with sugar last 3 or 4 minutes.
Preheat oven to 350°. In large bowl, combine all ingredients except Lemon Dill Sauce; mix well. Shape into loaf. Place in greased shallow baking dish. Bake 35 to 40 minutes. Let stand 5 minutes before serving. Serve with Lemon Dill Sauce. Garnish as desired. Yields 4 to 6 servings.
Cream shortening, vanilla, lemon and eggs. Sift dry ingredients together and mix with creamed ingredients. Add bananas and nuts. Drop and bake in 350° oven until browned. Makes 40 cookies.
Mix soups, butter and milk and reserve 1/2 cup of mixture. Mix rest with rice. Place in buttered casserole dish (13 x 9 x 2-inch). Add seasoned chicken on top and pour remaining sauce over this. Bake at 275° for 3 hours.
Melt butter and brown sugar together over medium heat, stirring constantly. Heat until bubbly; cool. Beat in eggs and vanilla. Stir in flour, salt and nuts. Pour into a greased 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes, until the edges are slightly browned.
Grease a 10 inch pie plate with butter. Fill with sliced apples (I use McIntosh and a couple of Granny Smith). Mix together the sugar, flour, cinnamon, nutmeg and margarine. Spread over apples and pour orange juice over all. Bake at 375° for 40-45 minutes. Serve with ice cream if desired. Excellent fall/winter dessert!
Cream together sugar and Crisco oil. Add eggs, pumpkin and water (liquid mixture). Mix dry ingredients; add to liquid mixture. Bake for 45 to 60 minutes at 350° in Bundt pan.
Mix cream cheese and chopped ham together. Add dressing. Form into a ball. Chill for 1 hour. Serve with crackers.
Put Keebler vanilla wafer in mini cupcake holder (flat side up). Put some of mixture in each. Bake 20 minutes at 350°. Top with cherry pie filling. Makes 35 desserts.
Mix egg and cream. Drain crab and rinse well. Add other ingredients. Bake at 350° for 30 minutes.
Mix first 3 ingredients and press into a 13 x 9-inch cake pan. Mix the remaining ingredients and spread on cake. Bake 1 hour at 300°.
Make crust: Melt 1/2 cup margarine; mix with graham crackers. Press into a 9 x 13-inch pan for first layer.
Preheat oven to 325°. Grease and flour pan. I use large Bundt pan. Cream together butter, cream cheese and sugar. Add salt and vanilla. Beat in eggs, 1 at a time. Stir in flour. Pour in pan and bake for 1 1/2 hours.
Heat water and salt to boiling. Add potatoes; heat to boiling. Cover and cook until tender, 20 to 25 minutes. Drain. Cool slightly. Remove skins. Cut potatoes into fourths. Heat oven to 375°. Layer potatoes, eggs, onions and pimento in ungreased 1 1/2-quart casserole dish. Mix soup, milk, garlic, onion salt and pepper. Pour on top. Sprinkle with cheese and bacon. Bake uncovered until potatoes are hot and cheese is melted, about 25 minutes.
Combine all ingredients, mixing well. Bake at 375° for 20 to 25 minutes.
Beat cream cheese with electric mixer until light and fluffy. Add sugar gradually and continue beating until well mixed. Add salt and vanilla; mix well. Form into bite size balls and roll in coconut. Chill. Makes 40.
Mix all ingredients together and pour in shells. Cook until firm. Bake at 350° for 30 to 35 minutes.
Combine all ingredients and bring to a boil. Boil 2 minutes and remove from heat. Add 3 1/2 cups oats and 1 teaspoon vanilla. Mix well and drop by teaspoon on waxed paper. You can add peanut butter, if desired. Serves 2.
Put corn in saucepan and heat, then let cool. After corn has cooled, add tomatoes, onions and cucumbers. In bowl, mix sugar, salt, pepper and Miracle Whip together. Then add to corn mixture. Mix well, then refrigerate until ready to serve.
Brown pork sausage until crumbly and well done (about 20 minutes). Add onion; saute until transparent. Drain fat. Add taco relish and cook over medium heat until mixture thickens. Beat together the milk, eggs and flour. Add cheese. Layer chilies, pork mixture, cheese and egg mixture in a greased 8-inch square baking pan. Repeat layers, ending with cheese and egg mixture. Bake at 350° for 45 minutes. Let stand for 10 minutes before serving.
Heat oven to 375°. Put butter in 2-quart glass baking dish and melt in oven. Add potatoes and turn to coat; bake 15 minutes and turn. Sprinkle with seasonings and bake 15 to 20 minutes until tender.
Put half of dough on bottom then pie mix and other half of dough. Top with sugar and cinnamon mixture. Bake in a 9 x 13-inch pan for 45 minutes at 350°.
Put all ingredients except ice cubes in blender. Turn on blender, then drop ice cubes in one by one. Blend until smooth. Pour into glasses and serve immediately. Makes a delicious drink that serves 6.
Mix potatoes, margarine, milk, sugar, eggs, spices and vanilla well. Pour in baking dish and bake at 425° for 15 minutes.
Mix cranberry juice and Five-Alive juice together. Freeze it. When ready to serve, remove from freezer about 3 to 4 hours and add Sprite or Mountain Dew.
Mix Parmesan cheese, bread crumbs and Italian seasoning in shallow dish. Dip chicken breast in milk and roll in cheese mixture.
Beat eggs. Add sugar, oil and vanilla. Stir in flour, salt, soda, cinnamon and baking powder. Fold in apples, nuts and raisins. Bake at 350° for 45 minutes in a 12 x 9-inch greased pan.
Mix pumpkin as can reads; put in 13 x 9-inch cake pan. Sprinkle yellow cake mix on pumpkin; sprinkle chopped nuts on top. Pour melted margarine over top. Bake 1 hour at 350°. Cut and flip cake; serve with whipped cream on top.
Steam broccoli until almost cooked. Drain and put in casserole dish. Warm soup and milk in saucepan and pour over broccoli. Cut cheese into strips and punch down into mixture. Bake at 350° for approximately 20 to 25 minutes. Remove and sprinkle on bread crumbs that have been moistened with melted butter. Put back in oven until bread crumbs are brown. May need to put under broiler for a few seconds to get brownness you desire.
Cook sausage; drain fat. Saute with onion, water chestnuts, green pepper and celery. Bring the water to boil; add rice and envelopes of chicken soup. Boil 15 minutes. Add to sausage mixture. Add remaining ingredients. Bake at 300° for 1 hour. Serves 14.
First, broil chicken for 20 to 25 minutes. Combine butter, Tabasco sauce and vinegar in saucepan. Add chicken and coat evenly. Low calorie recipe.
Blend together yogurt and mayonnaise. Peel cucumbers. Cut in half, lengthwise and remove seeds. Chop cucumbers fine to measure 1 1/2 cups. Drain well. Add cucumber and remaining ingredients to yogurt mixture. Blend thoroughly and chill. Makes about 2 cups.
Combine beef, water, soup and dry soup. Bake in covered pan in 300° oven for 2 hours. Add enough onions, carrots and potatoes for your family and bake 1 to 1 1/2 hours more.
Rinse canned beans well. Mix soup with beans. Place in 1 1/2 quart dish. Bake in oven at 325° until hot. Add onion rings or grated cheese to top, just before serving.
Combine all ingredients. Serve on lettuce or on a bun for a lite lunch or supper.
Mix together Cool Whip and condensed milk. Add remaining ingredients. Mix well. Chill.
Cook peas in 8 cups water. Bring to boil. Turn off and cover. Let sit 1 hour. Drain. Add 2 1/2 cups water, salt, pepper, tomato juice and garlic. Bring to boil. Reduce heat and simmer 1 hour. Now add cabbage, carrots and potato. Simmer covered 30 minutes or until vegetables are tender. Very low fat!
Mix the first 3 ingredients with spoon until soft dough forms. Beat for 30 seconds. Drop dough by heaping tablespoonful onto ungreased cookie sheet. Bake 8 to 10 minutes until golden brown.
Blend dry ingredients. Mix shortening, orange rind and juice and eggs. Put together, then, fold in cranberries. Grease 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool thoroughly before slicing.
Place butter in 13 x 9 x 2-inch baking dish. Heat at 325° for 5 minutes or until melted, tilting to coat. Pour in croutons and set aside.
Arrange strawberries in a 9-inch baked pie shell. Cook mashed berries, sugar, cornstarch and water until thick, stirring constantly. Pour over berries and chill. Serve with whipped cream.
Sift together flour, baking soda and salt. Put the following ingredients into a large mixing bowl; shortening, brown sugar, sugar, egg, peanut butter, water and vanilla. Beat for 2 minutes. Add sifted flour mixture. Beat for 1 minute. Drop by teaspoon on greased cookie sheet. Press lightly with a fork dipped in flour to flatten cookies and make top ridged. Bake at 325° for 15 to 20 minutes. Makes 3 1/2 dozen.
Cream oleo and cheese together; add sugar. Cream well. Add eggs, one at a time. Pour into a pie pan and bake at 300° to 325° for 1 1/2 hours (start in cold oven). Cool before serving.
Preheat oven to 350°. Cream together sugar and oil. Add eggs (beaten) and can of pumpkin to mixture and mix well with electric mixer. Sift together all other ingredients. Add dry ingredients alternately with 2/3 cup water to pumpkin mixture. Mix well after each addition. Pour into 2 well-greased and floured loaf pans. Bake at 350° for 1 1/2 hours or until done. Let stand for 10 minutes. Remove from pans and cool on rack. Freezes well.
Beat egg slightly. Add sugar and grapes. Line pan with pastry; add filling. Dot with butter and cover with top crust. Bake at 450° for 10 minutes; reduce heat to 350° and bake for 35 minutes or until grapes are tender.
Place chicken in a skillet, pour the onion soup on top. Cover and cook slowly until chicken is tender. Serve with rice.
Mix pineapple and pudding. Stir in marshmallows and Cool Whip. Chill before serving.
Heat oven to 350°. Heat Velveeta, milk and Miracle Whip over low heat in a large skillet; stir until sauce is smooth. Add remaining ingredients; mix well. Pour into 2 quart casserole. Bake at 350° for 35 to 40 minutes uncovered.
Mix all ingredients together and beat with mixer for 3 to 5 minutes, then put in pie crust and let set 6 hours or overnight. Serve with whip cream.
Spread softened cream cheese on bottom of 8 x 8-inch or 9 x 9-inch pan. Top with salsa. Sprinkle cheese on top. Bake at 350°, uncovered, for 15 minutes.
Combine pineapple juice with sugar. Bring to a boil, stirring until dissolved. Add the apricot Jell-O and stir until dissolved. Let cool. Add the buttermilk, Cool Whip and pecans. Mix well. Freezes well.
Mix butter, 1/4 cup sugar and flavoring thoroughly. Measure flour by dip-level-pour method or by sifting. Work in flour with hands. Chill. Heat oven to 350°. Roll 1/4-inch thick. Cut into strips 2 1/2 x 2/3 inch. Brush tops with beaten egg white. Sprinkle with mixture of 1 tablespoon sugar and almonds. Carefully transfer to ungreased baking sheet. Bake 17 to 20 minutes. Makes about 4 dozen cookies.
Combine all ingredients except cabbage; makes 1/2 cup of dressing. Mix ingredients together and let set.
Cut habanero pepper into strips, but not through the stem. Wrap in a coffee filter and tie with dental floss. This is a pepper too hot to eat alone, but has a great flavor when allowed to cook with the chili. Be sure to wash hands, knife and cutting board. Put all ingredients in a crock-pot. Add habanero. Cook on high for at least 4 to 6 hours. Overnight is fine. The longer it cooks, the hotter it gets. Fish out and remove the habanero before serving. Serves 4 to 6.
Cream the cream cheese and powdered sugar together. Spread cream cheese on cooled pastry shell. Spread lemon filling on top of cream cheese. Top with whipped cream or Cool Whip. Keep refrigerated until ready to serve.
Beat cream cheese at medium speed of an electric mixer until creamy. Gradually add sugar, beating until smooth. Fold in whipped topping and remaining ingredients. Spoon mixture into a 13 x 9 x 2-inch dish. Cover and freeze until firm.
Mix together all dry ingredients. Add melted butter and egg yolks. Combine and pour into pie shell. Bake at 325° until set.
Whisk yogurt and jelly, jam or preserves together in bowl. The mixture does not need to be smooth. Spoon yogurt mixture into popsicle molds or small paper cups with a stick inserted into center. Freeze until firm.
Combine in large mixing bowl the sugar, oil, vanilla, eggs, lemon juice and salt; mix well. Add flour, soda and spices; beat well. Stir in apples and nuts. Bake at 325° using pan of your choice (I like to bake it in 2 loaf pans).
Heat oil in a small skillet over medium heat until nearly smoking. Add garlic and cook, stirring constantly with a wooden spoon. Be careful not to let garlic burn. Once garlic reaches blonde color, pour out immediately into a strainer.
Combine first 4 ingredients in a bowl and mix. Stir in flour and egg yolk. Knead dough on a floured board. Shape into pretzels. Paint with beaten egg white and roll in sesame or poppy seed. Grease cookie sheet and bake at 425° for 8 to 10 minutes. Serve warm with mustard.
Mix all ingredients together, pour into pie shell. Bake at 450° for 5 minutes, then reduce heat to 250° for 1 hour.
Cream the butter. Add sugar; beat until well blended. Add eggs, one at a time, beating constantly. Add syrup and flour; beat until smooth. Bake at 350° in a 9 x 13-inch greased pan for 30 minutes.
Saute onion in melted margarine. Combine with remaining ingredients in large saucepan. Mix well. Bring to a boil and simmer 5 to 10 minutes. Ready to serve.
Use a 9-inch pie plate. Drain pineapple, reserving 1/2 cup juice. Combine sugar and cornstarch in a saucepan; stir well. Add reserved pineapple juice; cook over medium heat, stirring constantly, until thickened. Remove from heat. Add pineapple, butter, lemon rind and juice; stir until butter melts. Pour into pastry lined pie plate. Cover with top crust. Slit in several places. Seal and flute edges. Bake at 425° for 20 to 30 minutes.
Combine fruit juices. Add water to make 6 cups. Heat. Add tapioca. Cook 10 minutes or until clear. Remove from heat and add jello and sugar; cool. Add drained fruit. Mix and refrigerate overnight. Fold in 1 small carton Cool Whip.
In a small bowl, combine cream cheese, sugar and egg; mix well. Add chocolate chips and set aside. (Line 18 muffin cups with paper liners.)