xiaoxl/recipe_data huggingface dataset:
Nana's Cognac Roquefort Spread


Ingredients:
Roquefort cheese, cream cheese, butter, cognac

Directions:
Beat Roquefort cheese, cream cheese and butter until smooth., Gradually add cognac beating steadily., Serve with fruit and bread.
Italian Chicken Meatballs


Ingredients:
fennel seeds, crushed red pepper flakes, dried basil, dried marjoram, dried thyme, green bell peppers, celery, extra virgin olive oil, salt, black pepper, garlic cloves, skim milk, ground chicken, salt, black pepper, egg, parmesan cheese, extra virgin olive oil, flour, dried marjoram, dried thyme, salt, black pepper, garlic cloves, shallot, tomatoes, parmesan cheese, green onion

Directions:
Heat your oven to 325°F.
In a dry skillet over medium heat, toast the fennel seeds and red chili flakes until their aroma begins to smell smoky and more pronounced.  Do not let them burn.  Remove them from heat and grind them, in a coffee or spice grinder, with 1 teaspoon -each- of dried basil, marjoram, and thyme.  Set this spice blend aside.
In a skillet over medium heat, sauté the three ounces Vidalia onions, green bell pepper, and celery in 1 1/2 tablespoons extra virgin olive oil.
Season the vegetables with 1/4 teaspoon -each- of salt and black pepper.  (Adjust to reflect personal tastes.]  Add 5 cloves of minced garlic and continue to sauté until the vegetables are completely softened.
Add the three tablespoons skim milk to the vegetables and cook to further soften them until all the milk appears to have been absorbed.
Remove the vegetables from heat and cool for a few minutes.
In a bowl, mix the ground chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 egg, 1 ounce parmesan cheese, and the spice blend (see step 2, above] with a wooden spoon.  Blend thoroughly.
Add the cooled vegetables and stir them in to the chicken mixture, completely incorporating the them.
Keeping one hand dry, form small, golf-ball sized balls (about 1-1/2 inches in diameter] from the meat and roll in the flour.  Roll the floured meatballs in your hand to remove the excess.  (NOTE:  You will probably use a cup of flour, but only an ounce or so will stick to the meatballs when you knock off the excess.]  This will make approximately 20 meatballs.
In a skillet over medium, heat 2 tablespoons extra virgin olive oil until hot.  Add the meatballs (do not over-crowd; do this in several batches if necessary] and lightly brown them on one side, first, before flipping them over and doing the other.  Each side should take about 3 minutes.
When all the meatballs have been browned, set them aside and -in the skillet where they were browned- sauté 3 minced garlic cloves and the 1 ounce of minced shallot.  Add the diced tomatoes, teaspoon of both marjoram and thyme, and the 1/4 teaspoon of both salt and black pepper.  Mix together and bring to a simmer.
Simmer, uncovered, for 5 minutes.
Place the browned meatballs in a baking dish and pour the tomato mixture over them.  Put the meatballs and sauce in the oven for 45 minutes.
Remove the finished meatballs, place them on a platter, and garnish with 1 ounce grated parmesan cheese and 1 ounce finely chopped green onion.
Serve family style with rice, pasta, gnocci, or broccoli.
Pork Butt Roast - Caribbean


Ingredients:
garlic cloves, dried oregano, fresh ground black pepper, flour, olive oil, onion, salt, allspice

Directions:
Cut small marinating slits all over the roast.
Combine half of the garlic, oregano, pepper flour and olive oil.
Rub all over the roast.
In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
Rub mixture over the roast.
Cover and chill for 8 to 12 hours.
Place roast, fat side up, on a rack in a shallow roasting pan.
Bake at 325°F degrees for about 3 1/2 hours.
Thanksgiving Sandwich
Category: main-dish
By Nichol

This is something my 11 year old daughter made after Thanksgiving; it is the best sandwich you will ever taste.

Ingredients:
8 slices ham
2 thick slices leftover roast turkey
½ cup mashed potatoes, or as needed
4 slices bread

Directions:
Place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes. Lay out two slices of bread; place 4 slices of ham on each slice of bread. Lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. Spread 1/2 the potatoes on top of each turkey slice. Place turkey slice of bread together with ham slice of bread to form sandwiches.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 552.1
Fat: 25.8 g
Saturated fat: 8.9 g
Carbohydrates: 34.6 g
Sugars: 2.9 g
Dietary fiber: 2 g
Protein: 42.4 g
Cholesterol: 107.7 mg
Sodium: 1994.9 mg
Chicken Piccata (South Beach Phase 1)


Ingredients:
boneless chicken breast, dry sherry, capers, extra virgin olive oil, margarine, paprika, fresh parsley, lemon juice

Directions:
Pound the chicken pieces to flatten them slightly.  Season them with salt and pepper to taste.
Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking]. Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick.
Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.
Pour off any remaining fat and oil from the skillet.
Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil.
Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken.
Pecan Squares


Ingredients:
all-purpose flour, sugar, butter, salt, eggs, sugar, light corn syrup, dark corn syrup, butter, vanilla, pecans

Directions:
Preheat oven to 350*.
Grease jelly roll pan.
FOR CRUST: Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly (mixture will be dry].
Press firmly in pan.
Bake until light golden brown, about 20 minutes.
Prepare filling.
For Filling: Mix all ingredients except pecans until well blended.
Stir in pecans.
Pour filling over baked layer; spread evenly.
Bake until set, about 25 minutes; cool.
Cut into 1 1/2" squares.
Makes about 70 squares.
Crunchy Vegetarian Nut Loaf


Ingredients:
celery, onion, garlic cloves, sesame seeds, cottage cheese, carrot, eggs, dried basil, dried oregano

Directions:
Cook celery, onion and garlic in oil for 5 minutes.
Transfer to a bowl and add remaining ingredients.
Grease a non-stick loaf tin and spoon mixture into the tin.  Bake at 180 degrees celsius (350 degrees fahrenheit] for 35 - 40 minutes or till firm.
Machhere Jhol (Bengali Fish Curry)
Category: soups-stews-and-chili
By Rina H.

A delicate Bengali fish curry. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table.

Ingredients:
2 large tomatoes, coarsely chopped
2 teaspoons ground cumin
1 tablespoon ground turmeric
½ teaspoon salt
2 cups water
1 tablespoon vegetable oil
2 pounds thick whitefish fillets, cut into large chunks
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon black cumin seeds
¼ teaspoon fennel seeds, lightly crushed
¼ teaspoon fenugreek seeds

Directions:
Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer. Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan. Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 366.7
Fat: 17.6 g
Saturated fat: 2.7 g
Carbohydrates: 5.7 g
Sugars: 2.5 g
Dietary fiber: 1.8 g
Protein: 44.8 g
Cholesterol: 136.5 mg
Sodium: 417.6 mg
Dill Potato Salad
Category: salad
By sal

New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard.  Sprinkle with sliced green onions before serving, if desired.

Ingredients:
7 cups chopped new potatoes
1 (8 ounce) container sour cream
2 teaspoons chopped fresh dill weed
1 teaspoon dried parsley
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill. Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper. Pour dressing over potatoes and toss gently.  Chill before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 228.4
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 35.5 g
Sugars: 1.5 g
Dietary fiber: 3 g
Protein: 4.3 g
Cholesterol: 16.7 mg
Sodium: 345.9 mg
Aarsi’s Ultimate Hariyali Chicken Tikka


Ingredients:
garlic cloves, green chili pepper, cilantro leaves, mint leaves, cumin powder, green bell pepper, scallion, canola oil, chicken breasts, kosher salt, fresh lemon juice

Directions:
In a food processor/blender, mix cilantro leaves, mint leaves, scallion, bell pepper, cumin powder, green chili and garlic cloves.
Add oil to the above mixture and blend to form a smooth paste.
Remove the prepared green mixture in to a zip lock bag along with the chicken tenders.
Seal the bag and massage the marinade in to the chicken tenders. Place this bag in the refrigerator overnight or for at least ten hours.
Use skewers to place the marinated chicken tenders. Sprinkle salt on each side of them.
Heat the grill and rub it with some oil. Place the skewers on it to get grill marks on each side and cook until the chicken is done.
Drizzle some fresh lemon juice and enjoy with your favorite dipping sauce and loved ones!
Tips: If salt is added in the marinade, it will extract moisture from the vegetables and leaves. This will result in a watery marinade, which is not desired.
Spice-Rubbed Steak With Carrots and Couscous


Ingredients:
ground allspice, ground cumin, fresh ground black pepper, caraway seed, paprika, sea salt, olive oil, chicken broth, vegetable broth, couscous, fresh lemon juice, lemon peel, cilantro leaves

Directions:
Combine the first 5 ingredients in a small bowl and season with 1/4 teaspoon of salt. Trim any side fat from the steaks and rub the spice mixture all over them. Let stand at room temperature 20 minutes.
Heat a heavy skillet (preferably cast-iron] over medium-high heat and brush with 1/2 tablespoon of oil. Sear the steaks until beginning to char on the outside and still pink inside, 4-5 minutes per side, depending on thickness. Transfer to a plate and keep warm.
Reduce the heat to medium and add 1 tablespoon of oil to the skillet. Add the carrots and season with salt and pepper. Cook, stirring frequently and scraping up any brown bits, until slightly softened, 4-5 minutes.
Add the broth and bring to a simmer. Stir in the couscous, lemon juice, and lemon peel and season with salt and pepper. Remove from the heat, cover tightly, and let steam until tender, 5-6 minutes.
To serve, fluff the couscous mixture with a fork and divide in the center of 3 plates. Slice the steaks across the grain into very thin strips and mound on top of the couscous. Drizzle with olive oil and scatter cilantro leaves on top. Serve right away.
Brazo Gitano Navideño ( Niño Envuelto )


Ingredients:
salt, granulated sugar, butter, flour, marmalade

Directions:
Whisk egg whites with the salt until stiff peaks form. Set aside.
Beat egg yolks with the sugar until light and fluffy. Add the butter and half of the flour.
Gently fold in half of the egg whites. Then fold in the remainder of the flour and last the rest of the egg whites.
Heat oven to 450 degrees fahrenheit/ 240 degrees celsius.Grease and line a baking sheet with wax paper, then grease the wax paper again.
Then spread batter evenly onto sheet. Bake for aprox. 7 minutes or until firm and pale but not golden.
While it bakes get your filling ready and set a moist,clean towel on a clean flat surface, which should be big enough to cover the entire cake.
Remove the cake from the oven and quickly invert it onto the towel, remove the paper and spread dulce de leche and top with marmalade on top and roll the cake. Wrap cake with the towel and refrigerate up to a day before or 3 hours minimum. Remove and decorate.
Veggie and Black Bean Wrap


Ingredients:
fat free tortillas, fresh mushrooms, onion, black beans, fresh spinach leaves, reduced-fat cheddar cheese

Directions:
Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray and heat over medium heat.
Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in beans and heat through. Stir in spinach. The heat will wilt the spinach leaves. Remove from heat.
Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling and fold right and left sides over folded end, overlapping. Fold remaining end down.
Enjoy.
Weight Watchers Italian Sausage and Pepper Pasta


Ingredients:
extra virgin olive oil, red wine, garlic, crushed tomatoes, crushed red pepper flakes, salt, fresh basil

Directions:
Bring large pot of lightly salted water to boil.
Meanwhile, to make sauce, in large nonstick skillet over medium high heat, cook sausage stirring and breaking up meat with back of wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
Heat oil in same skillet.  Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightlycolored and crisp tender, about 5 minutes.
Add wine and garlic; cook until most of liquid evaporate, about 1 minute.  Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil.  Reduce heat to medium low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
While sauce simmers, add pasta to boiling water and cook according to package instructions.  Drain pasta; return to pot.  Add sauce and basil; toss to mix and coat.  Yields about 1 1/3 cups per serving.
NOTES:
auce is also good over rice.
Toss in some fennel seeds for even greater flaver.
Cheesy Potato Casserole from Ore-Ida®
Category: trusted-brands-recipes-and-tips
By Ore-Ida

Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.

Ingredients:
1 (10.5 ounce) can condensed cream of chicken soup*
2 cups sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
⅓ cup sliced green onions
1 (30 ounce) package Ore-Ida® Shredded Hash Brown Potatoes
2 cups crushed corn flakes cereal
¼ cup butter, melted

Directions:
Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture. Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 8 servings

Calories: 433.7
Fat: 29.4 g
Saturated fat: 17.7 g
Carbohydrates: 31.5 g
Sugars: 1.3 g
Dietary fiber: 2.7 g
Protein: 12.8 g
Cholesterol: 73.2 mg
Sodium: 857.4 mg
Parmesan Artichoke Casserole
Category: side-dish
By Maria Riebe

This is a great casserole that is quick and cheesy!  You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!

Ingredients:
2 (10 ounce) cans artichoke hearts in water, drained
8 ounces grated Parmesan cheese
2 teaspoons garlic powder
½ cup mayonnaise
2 tablespoons dried parsley
1 pinch paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place artichoke hearts in a glass mixing bowl.  Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika. Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes.  Serve hot.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 to 8 servings

Calories: 300.1
Fat: 21.8 g
Saturated fat: 7.5 g
Carbohydrates: 11.4 g
Sugars: 0.7 g
Dietary fiber: 3.1 g
Protein: 15.7 g
Cholesterol: 34.5 mg
Sodium: 1079.3 mg
Pork Chops With Tomatoes and Rice


Ingredients:
onion, rice, stewed tomatoes, salt, pepper

Directions:
Season chops with salt and pepper.
Heat oil in a pan and sear porkchops till golden brown.
Place a generous slice of onion on top of each pork chop.
Place 1 tablespoon of rice on each onion topped pork chop.
Pour stewed tomatoes around and atop rice.
Cover and simmer 45 minutes or until rice and chops are tender.  Add additional stewed tomatoes or tomato juice for extra moisture if needed.
Lime (Or Lemon) Mayonnaise


Ingredients:
Dijon mustard, lemon juice, olive oil, lime juice, lime zest, salt, fresh ground black pepper

Directions:
Combine egg yolks, mustard and half the lemon juice in a blender or food processor until light and creamy.
With the blender still running, add the oil in a thin stream until the mixture thickens. Stir in remaining lemon juice.
Stir in lime juice and the lime zest then season to taste.
Casco Bay Rice


Ingredients:
long grain rice, red onion, sherry wine, dry white wine, medium shrimp, dried basil, salt, fresh ground pepper, tomatoes

Directions:
Cook rice according to package directions to make 3 cups cooked rice.
Drain artichokes and reserve marinade.
Chop the artichokes and set aside.
In a large skillet, heat reserved marinade for 20 seconds and then add onions.
Over medium heat, cook onion until dark golden brown, about 5 minutes.
Add sherry and wine and bring to a boil.
Add shrimp, basil, salt and pepper and cook for 5 minutes or until shrimp are done.
Add crabmeat, tomatoes, and cooked rice.
Heat through, tossing to mix evenly.
Serve hot.
Oven-Roasted Winter Vegetables


Ingredients:
olive oil, onions, carrot, sweet potato, potato, garlic, dried sage, dried rosemary, dried oregano

Directions:
Preheat oven to 450F.
Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans <U+0096> vegetables should be in single layer].
Remove from oven.
Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans].
Add vegetables, garlic and herbs.
Drizzle remaining oil and lemon juice over.
Season and toss to coat.
Roast until tender, stirring occasionally, about 1 ¼ hours.
Nina's Beautiful Marinated Salad


Ingredients:
olive oil, white wine vinegar, lemon juice, fresh parsley, green onion, garlic, salt, pepper, broccoli floret, button mushroom, kalamata olive, grape tomatoes

Directions:
Mix marinade before preparing veggies.
Drop broccoli flowerettes in boiling salted water for 1 minute- remove& drain dry.
Mix all veggies& add marinade.
Let marinate at least 1 hour before serving.
Beautiful in a glass or crystal bowl.
Herman Cinnamon Rolls
Category: bread
By Debbie

Another recipe for the Herman Sweet Sourdough Starter in case you're having trouble giving it away! Try finishing these rolls with your favorite glaze!

Ingredients:
2 cups Herman Sourdough Starter
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
3 teaspoons baking powder
2  eggs, beaten
½ cup margarine
1 cup white sugar
3 teaspoons ground cinnamon
2 tablespoons raisins  (Optional)
2 tablespoons chopped walnuts  (Optional)

Directions:
In a large bowl combine Herman Sweet Sourdough Starter, flour, baking soda, salt, baking powder and eggs until well blended. Knead dough in bowl for 5 to 7 minutes, or until mixture is smooth. Let rise in warm place until doubled. Punch down. On a lightly floured surface, press dough into a 10 x 20 inch rectangle. Combine melted margarine, sugar and cinnamon in a small bowl. Spread mixture over dough. Sprinkle with walnuts or raisins, if desired. Starting on long side, roll up dough, jellyroll fashion. Press ends together to make a seam. Cut in 1-inch slices and place in an ungreased, 11x14 inch cake pan. Allow rolls rise to double their size. Bake in a preheated 325 F oven (165 degree C) for 20 to 25 minutes, until lightly browned.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 30 mins
Yields: 15 to 20 cinnamon rolls

Calories: 217.8
Fat: 7.5 g
Saturated fat: 1.3 g
Carbohydrates: 34.4 g
Sugars: 14.4 g
Dietary fiber: 1 g
Protein: 3.7 g
Cholesterol: 24.8 mg
Sodium: 297.1 mg
Pear, Endive & Chevre Salad


Ingredients:
champagne vinegar, Dijon mustard, salt, fresh ground pepper, extra virgin olive oil, pears, Belgian endive, arugula

Directions:
Combine vinegar, mustard, s&p and whisk til mixed.  Pour oil over in a stream and whisk vigorously til well blended.
Combine pears, endive, arugula and dressing and adjust for taste.
Divide among 4 plates and sprinkle with chevre.
Turnover Your Cheeseburger


Ingredients:
ground beef, onion, cheese, dill pickles, tomatoes, ketchup

Directions:
Heat oven to 390°F.
Brown seasoned ground beef,  but do not fully cook and remove from heat.  Break of chunks of bread dough and roll into 6-9 inch flat circles.
Place ground beef, ketchup, cheese, tomatoes, onions and then pickles.
Fold bread dough and press and seal the edges with a fork.
Place on greased pan.
Brush with melted butter.
Bake in oven until bun is lightly brown on top.
Approximately 10-15 minutes.
Campbell's® Green Bean Casserole
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This traditional casserole made with cut green beans, cream of mushroom soup, and French fried onions is the perfect addition to your holiday table.

Ingredients:
2 (10.75 ounce) cans  Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup milk
2 teaspoons soy sauce
¼ teaspoon ground black pepper
8 cups cooked cut green beans
2 ⅔ cups French's® French Fried Onions

Directions:
Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole. Bake at 350 degrees F. for 25 min. or until hot. Stir. Top with remaining onions. Bake for 5 min. more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings
Spiced Blueberry Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, blueberries, all-purpose flour, butter, fat free cream cheese, 2% low-fat milk, eggs, vanilla extract, sugar

Directions:
Preheat oven to 425°.
Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves] in a large bowl, stirring with a whisk. Make a well in center of mixture.
Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.
Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture.
Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.