xiaoxl/recipe_data huggingface dataset:
Jamaican Jerk Dry Rub
Category: side-dish
By LOVINLIFE

This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.

Ingredients:
1 ½ cups allspice
8 cups salt
5 ½ cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
½ cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
1 cup ground cinnamon

Directions:
Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers. To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

Prep time: 15 mins
Total time: 15 mins
Yields: 26 cups

Calories: 10.2
Fat: 0.1 g
Carbohydrates: 2.4 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 0.9 mg
Raspberry Brie Bites


Ingredients:
"miniature phyllo cups"

Directions:
Preheat oven to 350°F.
Cut brie into 3/4 inch cubes and gently press one cube into each mini phyllo cup.
Top each cup with a dollop of jam.
Bake for 15 to 20 minutes.
The Best Spicy Tuna Melt


Ingredients:
tuna, Miracle Whip light, spicy mustard, green onions, celery, black pepper, lemon pepper, cayenne pepper, cheddar cheese

Directions:
Preheat oven to 350., Mix tuna, miracle whip, mustard, green onion, celery and spices., Let stand 5 minutes., Spread tuna mixture on 2 slices of bread, top with 1/4 cup of cheese each., Bake for 5 minutes, turn oven to broil and melt the cheese.
Spicy Garlic Lime Chicken
Category: meat-and-poultry
By C. PEREZ

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Ingredients:
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried parsley
4  boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Directions:
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 220.1
Fat: 10.7 g
Saturated fat: 4.5 g
Carbohydrates: 2.4 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 27.7 g
Cholesterol: 83.7 mg
Sodium: 554.7 mg
Chicken and Sausage with Bowties
Category: meat-and-poultry
By Patricia Rogers

Necessity is the mother of invention. This recipe was created by me because I had a 1 1/2 hour commute to/from work. I have two teenage boys who require a hearty meal to sustain them for at least 1 hour (maybe less). This recipe can be varied; use pork italian sausage if you like (cook longer), veal or pork cutlets or cubes (be careful to cook pork products thoroughly). Serve as a sandwich, skip the pasta, mix with leftover cooked rice; add small green peas or broccoli. I doubt if anything you try will go wrong. Mangia!

Ingredients:
1 (16 ounce) package uncooked farfalle pasta
2  skinless, boneless chicken breasts
1 pound hot Italian turkey sausage, casings removed
1 tablespoon olive oil
2 cloves garlic, sliced
1 (14.5 ounce) can crushed tomatoes
½ cup red wine
2 tablespoons chopped fresh basil
1 teaspoon dried rosemary

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil. Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

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

Calories: 382.4
Fat: 9.1 g
Saturated fat: 2 g
Carbohydrates: 47.6 g
Sugars: 0.9 g
Dietary fiber: 3.6 g
Protein: 24 g
Cholesterol: 50.6 mg
Sodium: 526.4 mg
Strawberry-Shortcake Cookies


Ingredients:
strawberries, fresh lemon juice, granulated sugar, granulated sugar, all-purpose flour, baking powder, coarse salt, unsalted butter, heavy cream, sugar

Directions:
Preheat oven to 375 degrees.
Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool.
Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Vegetarian Baked Taco Casserole


Ingredients:
milk, butter, margarine, water, low-fat sour cream, cheddar cheese, salsa

Directions:
Preheat oven to 450°F.
Prepare macaroni and cheese according to package directions. (I use skim milk].
Add the soy crumbles to a medium skillet sprayed with non stick spray.
Over medium heat sauté for 2-3 minutes until thawed and brown.
Add water and taco seasoning, lower heat and simmer for 5 minutes.
Add the low fat sour cream to the prepared macaroni and cheese.
Spoon half of the noodles into a baking dish.
Add the seasoned soy crumble mixture and 1 cup of the shredded cheese.
Top casserole with the remaining noodles.
Cover with foil and bake for 15 minutes.
Uncover, and top with salsa and remaining cheese.
Bake uncovered for another 5 minutes or until cheese is melted.
BBQ Sauce


Ingredients:
ketchup, honey, brown sugar, water, vinegar, cider vinegar, chili sauce, paprika, chili powder, garlic powder, onion powder, barbecue sauce, Worcestershire sauce, prepared mustard

Directions:
Preheat oven 200°. Place the above ingredients except ribs in a medium saucepan. Cook until heated threw and sugar is dissolved, thickens slightly, set aside. Cut ribs into serving size pieces or leave as whole racks, add 1 teaspoon Kocher salt and 1/2 teaspoon pepper. Place in covered roaster add just enough water to cover bottom of roaster. Cook on 200° for 4 hours.
Remove ribs from roaster, discard liquid and place ribs back in roaster. Increase oven to 350°,cover with prepared barbecued sauce. Cook for 30 minutes longer uncovered.
Spicy Carrot Peanut Soup


Ingredients:
canola oil, onion, carrots, celery, salt, water, peanut butter, soy sauce, fresh lime juice

Directions:
In a large pot, heat the oil over medium heat.
Add the onions, carrots, celery, salt, and chili paste.
Stirring frequently, saute the vegetables over high heat for 5 minutes.
Add in the water, cover the pot, and bring to a boil.
Lower the heat and simmer for 25 minutes or until the carrots are soft.
Add in the peanut butter, soy sauce, and lime juice; stir to combine.
Puree the soup in batches using an electric blender.
Reheat soup if necessary and serve hot.
Campfire Skillet Breakfast
Category: breakfast-and-brunch
By Jesi A.

This is the one recipe we always cook when camping, it's easy and very filling.

Ingredients:
½ pound sliced bacon
4 cups potatoes, peeled and cubed
½  onion, chopped  (Optional)
6  eggs, beaten
1 cup shredded Cheddar cheese

Directions:
Cook bacon to desired doneness in a cast iron skillet over the slow burning coals of a campfire.  Remove bacon from the skillet and set aside.  Stir the potatoes and onion into the hot bacon fat.  Cover, and cook until the potatoes are soft, about 10 to 12 minutes. Crumble the bacon into the potatoes.  Stir in the eggs, cover, and cook until set through, about 2 minutes.  Sprinkle with the cheese, and allow to melt before serving.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 8 servings

Calories: 239.2
Fat: 13.4 g
Saturated fat: 6.1 g
Carbohydrates: 15.5 g
Sugars: 1.6 g
Dietary fiber: 1.9 g
Protein: 14.2 g
Cholesterol: 167.9 mg
Sodium: 381.1 mg
Dirty Sriracha Bloody Mary


Ingredients:
vodka, tomato juice, fresh lemon juice, horseradish, sriracha sauce, Worcestershire sauce

Directions:
Combine all the ingredients into a mixing glass.  Add ice and roll the mixing glass to combine ingredients.  This is not a shaken cocktail.
Strain into an ice filled glass and garnish.
*Garnish* leafy celery stalk, lemon or lime wedge, pickled green tomatoes on a skewer, olives, baby carrots, cocktail onions.
Cucumber With Feta Cheese Dressing


Ingredients:
cucumber, onions, onion, lettuce, feta cheese, olive oil, dried oregano, pepper

Directions:
Place a few lettuce leaves (shredded] on each of four side plates.
Slice the cucumber and onion very, very thinly, and divide the slices between the four plates, arranging them neatly on top of the lettuce.
Chop the cheese very finely, and mix well with the olive oil, the juice of a lemon, the oregano and some freshly ground black pepper.
Pour the dressing over the cucumber and onion on each plate, and serve.
Two-Bean Toss


Ingredients:
green beans, lime rind, fresh lime juice, olive oil, fresh flat-leaf parsley, salt, pepper

Directions:
Cook all the beans in a large pot of boiling water for 4 minutes, or until crisp-tender.
Drain and rinse with cold water.
Combine the last 6 ingredients in a medium bowl, and stir.
Add beans, and toss to coat.
Bananas Foster Oatmeal


Ingredients:
rolled oats, water, banana, salt, Splenda sugar substitute, sugar

Directions:
Cook oatmeal with water, salt & rum extract according to package directions.
Slice banana lengthwise and again in half. You will have four slices. Brown the banana slices using nonstick spray in a nonstick pan.
Sweeten oatmeal to taste. Top with sauteed bananas.
Sweet and Sour Hasenpfeffer


Ingredients:
rabbit, vinegar, salt, peppercorn, onions, flour, water, cinnamon, allspice

Directions:
Cut rabbit into serving portions.
Place in slow cooker and cover with vinegar combined with salt, spices, peppercorns, and 1 onion.
Let stand in a cool place for 24 hours.
Drain, cover with boiling water and simmer until tender (about 1 1/2 hours].
Melt fat in frying pan, blend in flour and add water, stirring constantly.
Cook until thickened.
Add rabbit, strained broth, cinnamon, allspice and remaining onion and simmer for 1 hour.
Mushrooms Diane


Ingredients:
garlic clove, hot red pepper flakes, unsalted butter, mushroom, medium-dry sherry, fresh parsley leaves

Directions:
In a heavy skillet, cook garlic and red pepper flakes in butter over moderately low heat, stirring 1 minute.
Add mushrooms, sherry and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender.
Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze.
Return mushrooms to skillet and stir to coat with glaze.
Stir in parsley and salt and pepper to taste.
Southern Cornbread


Ingredients:
flour, yellow cornmeal, sugar, Equal sugar substitute, baking powder, salt, eggs, egg substitute, skim milk, canola oil

Directions:
Preheat oven to 375 degrees.
Spray 9x9-inch baking pan with Bakers' Joy or grease and flour.
In large bowl, add all dry ingredients and mix well.
Add liquid ingredients and stir by hand just enough to mix; do not over-mix.
Pour into prepared pan.
Bake 20-25 minutes or until top is lightly browned.
Cut into nine 3-inch squares.
Variation: Substitute non-fat buttermilk for the skim milk and add 1/2 tsp. baking soda.
Grandma's Texas Trash


Ingredients:
oleo, bacon drippings, Tabasco sauce, Worcestershire sauce

Directions:
Melt butter and grease in medium sauce pan.
Add all seasonings and stir into the liquid.
In a large pot mix all cereals, cheese nips, and pretzels.
Pour liquid all over mix coating it all well.
Spread the mix onto cookie sheets and bake at 200' for 2 hours stirring occasionally.
Bag in ziplock baggies or your favorite holiday jars or sealed bowls.
Thousand Island Dressing


Ingredients:
plain yogurt, tomato sauce, lemon juice, mustard powder, sugar, salt, ground black pepper, onion, green olives

Directions:
In a bowl combine yogurt, vegetable oil, tomato sauce, lemon juice, mustard powder, sugar, salt, and pepper.
Whisk together until blended.
Add onion, sweet relish, olives, and jalapeño and whisk to combine evenly.
Chill 1 hour.
Grilled Chicken and Vegetables


Ingredients:
boneless skinless chicken breast, mushrooms, zucchini

Directions:
Put chicken breasts (or cubes if making kabobs] in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
Marinate 30 minutes in refrigerator.
[Preparevegetables while chicken marinates.
].
Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
Baste chicken using 1/2 cup sauce during grilling.
Remove chicken from grill and keep warm.
Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
Heat remaining 1/2 cup sauce in a small saucepan.
Slice chicken into strips and toss together with grilled vegetables and heated sauce.
Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
Thread marinated chicken cubes on skewers.
Grill skewers until vegetables are tender crisp (15-20 minutes] and chicken is cooked (about 20 minutes].
Baste the skewers during grilling.
Pork Tenderloin Marinade
Category: side-dish
By Auntie KK

This is a very simple, but very tasty marinade for pork tenderloin. My husband also likes it on Ribs. Can be served with any kind of potato, or rice and vegetable.

Ingredients:
½ cup soy sauce
¼ cup teriyaki sauce
2 tablespoons liquid smoke flavoring
¼ teaspoon onion powder
¼ teaspoon garlic powder

Directions:
In a shallow dish, combine soy sauce, teriyaki sauce, liquid smoke, onion powder and garlic powder.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 37.6
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 2.2 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Sodium: 997.6 mg
Pasta Salad With Roasted Vegetables


Ingredients:
eggplant, red bell pepper, yellow bell pepper, red onion, garlic cloves, olive oil, salt, black pepper, small shell pasta, lemon juice, olive oil, salt, black pepper, scallions, pine nuts, feta, fresh basil leaves

Directions:
Preheat the oven to 425 degrees.
Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once.
Meanwhile, cook the pasta and transfer to a large serving bowl.
Add the roasted vegetables.
For the dressing, combine lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil.  Serve at room temperature.
Curried Lentil and Lime Soup


Ingredients:
curry paste, onion, garlic cloves, cumin seed, red lentils, sultanas, lime, juice and zest of, plain fat-free yogurt, of fresh mint

Directions:
Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
Add the sultanas and cook for a further 10 minutes.
Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure].
Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt] and a sprinkling of mint.
Serve with warm chapatis.
Panang Curry Paste


Ingredients:
fresh lemongrass, roasted peanuts, galangal, kaffir lime leaves, shallot, garlic cloves, serrano chilies, ground coriander, kosher salt, ground cumin, fresh ground black pepper

Directions:
Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes.
Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms.
Place on sheet in tablespoon lumps to freeze.  Then place in airtight bag. Can be made 2 months ahead.
Braised Pork Shoulder With Onions


Ingredients:
boneless pork shoulder, olive oil, Spanish onions, unbleached all-purpose flour, white wine, chicken broth, Dijon mustard

Directions:
With the rack in the middle position, preheat the oven to 180 °C (350 °F].
In a large ovenproof pan, brown the meat in 30 ml (2 tablespoons] of oil. Season with salt and pepper. Set aside on a plate.
In the same pan, gently brown the onions in the remaining oil until well caramelized. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.
Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls easily with a fork.
Serve with a green vegetable and mashed potatoes.
Reserve half of the meat and sauce to the Braised Pork Macaroni Casserole.
Easy Marsala Chicken


Ingredients:
boneless skinless chicken breasts, flour, salt, pepper, thyme, olive oil, garlic cloves, parsley, marsala wine, chicken broth

Directions:
Pound chicken between wax or plastic wrap to 1/4-inch thickness.
In large ziplock bag, mix flour,salt,pepper and thyme. Coat chicken with mixture shake to remove excess fllour.
In a 10-inch skillet,heat oil over medium-high heat. Cook garlic,mushrooms,parsley and chile flakes for 5 minutes,stirring frenquently.
Add chicken to skillet.Cook 8 minutes,turning once,until brown. Add wine and broth. Cook 8 to 10 miuntes or until chicken is no longer pink. Serve with noodles or rice.
Cooked Chickpeas or Garbanzos (Slow-Cooker)


Ingredients:
chickpeas, water

Directions:
A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours.
Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
Refrigerate for a week, freeze for up to 3 months.
Homemade Corn Tortillas


Ingredients:
water, cornmeal, flour, salt, egg

Directions:
"Cook 1/4 cup of batter on a skillet, 2 minutes on each side."
Quick Chicken Divan
Category: meat-and-poultry
By Shannon Fountain

My family loves this recipe. My kids love it because the broccoli is 'hidden' under all the chicken and cheese! This is an excellent way to use up leftovers.

Ingredients:
2 (10 ounce) packages frozen chopped broccoli
2  cooked boneless chicken breast halves, chopped
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup mayonnaise
1 teaspoon lemon juice
1 ½ cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken. In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese. Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 8 servings

Calories: 322.7
Fat: 24.4 g
Saturated fat: 7.8 g
Carbohydrates: 9.4 g
Sugars: 1.9 g
Dietary fiber: 1.7 g
Protein: 16.1 g
Cholesterol: 51.1 mg
Sodium: 743.4 mg
Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa
Category: seafood
By Seattle Food Geek

I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli.  This recipe was exactly what I needed tonight – something that involves a little bit of real cooking, fresh seafood, and a ton of flavor.  I will have to keep this one in mind for the upcoming summer evenings. If scallops aren't your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!

Ingredients:
1  shallot, sliced crosswise
1 teaspoon olive oil
1 pinch salt
¼ cup finely chopped pineapple
1 tablespoon freshly grated ginger
1 tablespoon lemon grass, finely chopped
1 teaspoon cilantro, finely chopped
1 teaspoon honey
1 teaspoon apple cider vinegar
½ teaspoon sesame seeds
⅛ teaspoon red pepper flakes
4 teaspoons extra-virgin olive oil
salt, to taste
½ pound French style green beans, trimmed
2 tablespoons safflower oil
4 large sea scallops

Directions:
Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside. Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 2 servings

Calories: 368.4
Fat: 26.5 g
Saturated fat: 2.6 g
Carbohydrates: 16.7 g
Sugars: 6 g
Dietary fiber: 4.5 g
Protein: 15.6 g
Cholesterol: 26.4 mg
Sodium: 500.1 mg
Double Chocolate Bakeshop Muffins


Ingredients:
butter, fat-free buttermilk, pure vanilla extract, egg, all-purpose flour, sugar, baking powder, salt

Directions:
Place a rack in the center of the oven and preheat the oven to 350ºF.  Lightly grease only the bottoms of 2 jumbo muffin cups; then rub a little of the butter around the rim of each cup.  (This will help them to form a rounded top.]  Set the muffin pan aside.
Place the melted butter, buttermilk, vanilla, and egg in a small bowl and whisk to blend.  Set the mixture aside.
Place a large fine-mesh sieve over a medium bowl.  Place the flour, cocoa powder, sugar, baking powder, and salt in the sieve, and sift the ingredients into the bowl.  Toss in the chocolate chips.  Add the buttermilk mixture all at once and stir just until the dry ingredients are moistened.  Spoon the batter into the prepared muffin cups, dividing it evenly between them; they should be about three-quarters full.  Fill the empty muffin cups halfway with water to prevent them from scorching.
Bake the muffins until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes.  Carefully pour the water out of the empty muffin cups and let them cool, upright, on the wire rack for at least 10 minutes before serving.  Server warm or at room temperature  (They are best eaten the day they are baked but will keep for up to 1 day in a plastic bag at room temperature.].
NOTE:  To make regular-sized muffins, grease the bottom and rims of 4 standard muffin cups.  Spoon the batter into the cups and bake as directed until a toothpick inserted in the center of one comes out clean, 15 to 18 minutes.