xiaoxl/recipe_data huggingface dataset:
Pumpkin Cheese Dip


Ingredients:
pumpkin, monterey jack cheese, muenster cheese, cheese, seasoned croutons, milk

Directions:
Clean out pumpkin and save top.
Alternate layers of cheese and croutons until pumpkin is full (pack down as you go].
Pour milk over top.
Place top on pumpkin.
Bake @ 350 for 1 to 1/2 hours - it is done when the pumpkin can easily be pierced with a fork.
Serve with crackers or pita chips.
Gale Gand's - Quick Vanilla Buttercream Frosting


Ingredients:
confectioners' sugar, butter, vanilla extract

Directions:
In a standing mixer fitted with a whisk, mix together sugar and butter.
Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Peanut Butter, Lettuce and Mayo Sandwich


Ingredients:
mayonnaise, peanut butter, lettuce leaves

Directions:
Spread one side of bread with mayonnaise (Best Foods AKA Hellman's preferred].
Place lettuce on mayonnaise.
Spread other piece of bread with peanut butter. Sandwich together and enjoy.
Basic  Fondue
Category: appetizers-and-snacks
By KATKRO

Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.

Ingredients:
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

Directions:
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 cups

Calories: 48.6
Fat: 3.7 g
Saturated fat: 2.3 g
Carbohydrates: 0.9 g
Sugars: 0.4 g
Protein: 3 g
Cholesterol: 11.7 mg
Sodium: 71.5 mg
Mexican Confetti Chicken Stew


Ingredients:
onion, garlic clove, dark red kidney beans, Mexican-style tomatoes, frozen corn, diced green chilies, chili powder, cumin

Directions:
Sauté onion and garlic in oil., Add chicken pieces., Stir in remaining ingredients., Simmer about 25 minutes.
Vegetable Packed Chowder


Ingredients:
poblano chiles, olive oil, corn, corn kernels, butter, yellow onion, garlic cloves, celery rib, red bell pepper, carrot, flour, milk, sugar, nutmeg, salt, white pepper

Directions:
Wash the chilies, cut in half and remove the seeds.  Place under broiler and broil until skin blackness.  Place in a bowl, cover and allow to cool.  Once cool, remove the blacked skin and dice the peppers.
In a dutch oven cook the bacon until crisp.  Remove with a slotted spoon and set aside.Add in corn and cook until over medium low heat until corn begins to have some color.   It may be necessary to add in a touch of olive oil for the corn to cook properly.  Remove corn, set aside.
To the same pot add a tablespoon of olive oil and a tablespoon of butter.  Whisk until butter is melted.  Stir in yellow onion, garlic, celery and carrot.  Saute for 2 minutes or until onion begins to lightly brown.  Sprinkle with 1 tablespoon flour and stir until well combined.  Add the potatoes and stock to the pan.  Cover and cook until potatoes are barely tender.
Reserve 1/2 cup of corn and add in remainder.  Put the milk and reserved corn to a blender container and puree until smooth.  Add to the chowder and bring to a simmer.
Remove the tough steams and tear the leaves of the greens.   Run a knife through them to coarsely chop.   You should have approximately 3 cups of lightly packed greens.  Add the greens, sugar and a small touch of nutmeg  and cook the greens until wilted and a bright green. Season with salt and white pepper to taste.
Ladle into bowls and sprinkle with reserved bacon bits.
Cheesy Zucchini Coins


Ingredients:
zucchini, cheddar cheese

Directions:
Heat a grill or grill pan to medium-high.
Meanwhile, in a large bowl, toss the zucchini with the oil and a pinch each of salt and pepper until well-coated.
Grill the zucchini, turning once, until just tender, about 5 minutes. Transfer to a serving platter.
Dollop 1/4 teaspoon dressing in the center of each zucchini round and sprinkle the crushed cheese squares on top.
Deluxe Bacon Onion Omelet
Category: breakfast-and-brunch
By patriciafulda

With only four ingredients, this very flavorful omelet melts in your mouth!

Ingredients:
4 slices bacon
3  eggs
1 teaspoon water
cooking spray
1 tablespoon butter
½  white onion, diced

Directions:
Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet. Bake in the preheated oven until just crisped, 10 to 12 minutes. Beat eggs and water together in a bowl. Let the bacon cool on paper towels, about 5 minutes. Break into small pieces. Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes. Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 omelet

Calories: 259.3
Fat: 19.3 g
Saturated fat: 8 g
Carbohydrates: 6.1 g
Sugars: 3 g
Dietary fiber: 1 g
Protein: 15.5 g
Cholesterol: 310.2 mg
Sodium: 485 mg
Hot Artichoke Dip


Ingredients:
artichoke hearts, mozzarella cheese, parmesan cheese, mayonnaise, garlic cloves

Directions:
Mix the whole thing together and put in a casserole dish.
Bake at 350F for 30 minutes or until the edges are browned and the middle is bubbly.
Serve with sliced bagels, pita bread, or anything else you'd like.
I don't recommend salted crackers, however, as the dip is salty enough.
Chocolate-Cluster Peanut Butter Cake


Ingredients:
eggs, water, milk, instant vanilla pudding, peanut butter, Cool Whip

Directions:
Preheat oven to 350°F., Bake cake mix as directed in 2 9in greased and floured cake pans., Cool 10 minutes, remove from pans., Cool completely., Meanwhile, pour milk in a med bowl., Add dry pudding mix., Beat 2 minutes., Add peanut butter, mix well., Chill until ready to use., Mix peanuts and melted chocolate, stirring until evenly coated., Drop by teaspoonfulls onto a waxed paper covered cookie sheet., Chill 10 minutes or until firm., Place one of the cake layers on a platter, spread with 1 cup of pudding mixture., Cover with 2nd cake layer., Gently stir Cool Whip into remaining pudding mixture., Spread over top and sides of cake., Decorate with chocolate-peanut clusters.
Cookies With a Hug


Ingredients:
"eggs"

Directions:
Combine all ingredients together.
Mix well.
Batter will be very firm.
Drop on ungreased cookie sheet by the teaspoonsful.Bake in oven of 350 degrees.
Bake for 8-13 minutes.
Press a hug in the middle of each cookie.
Chocolate will melt in the middle.
Let cool.
After thoroughly cooled, dust with a tiny bit of powdered sugar (optional].
Enjoy.
Nut and Oat Choc-Chip Biscuits


Ingredients:
plain flour, rolled oats, wheat germ, skim milk powder, baking powder, eggs, skim milk, sugar, light olive oil, vanilla essence, walnut pieces

Directions:
Preheat oven to 160°C.
Line two baking trays with non-stick baking paper.
In a large bowl, put the flour, oats, oat bran, wheat germ, skim milk powder and baking powder, mix well.
In a medium bowl whisk the egg and milk together and then whisk in the sugar (or equivalent], the oil and vanilla essence.
Now mix the wet and dry ingredients together and then stir in the chocolate chips, walnuts and coconut.
Drop heaped teaspoonfuls of mixture on to the trays about 5 cm apart.
Bake for 10 to 12 minutes or until edges are set and bottoms are light brown.
Transfer to a wire rack and set aise to cool.
Will keep for up to 4 days in an airtight container.
Jan's Peanut Butter Cookies


Ingredients:
flour, baking soda, baking powder, salt, butter, margarine, peanut butter, granulated sugar, dark brown sugar, egg, vanilla

Directions:
Have baking sheets ready - do not grease. Start oven 10 minutes before baking at 375 degrees.
Sift flour, measure, resift 3 times with baking soda, baking powder and salt.  Cream both butters until light. Add both sugars and cream very thoroughly. Beat in egg, then vanilla. Add flour in 2 or 3 portions.  Measure level tablespoons of dough onto waxed paper; shape quickly into balls. Place 2" apart on baking sheets. Press twice with tines of fork, first dipped in cold water, to make crisscross pattern on top.  Bake 10-12 minutes or until delicately browned. Remove immediately from baking sheets to cake racks to cool.  Makes 2 3/4 dozen.
Devils on Horseback
Category: appetizers-and-snacks
By swedishmilk

A family favorite my uncle makes. They are a wonderful balance between salty and sweet, with a combination of crispy, chewy, and crunchy textures.  My family destroys a tray of these in fifteen minutes.

Ingredients:
20  wooden toothpicks
¼ cup reduced-sodium soy sauce
½ teaspoon ground ginger
¾ cup dark brown sugar
20  dates, pitted and left whole
20  whole smoked almonds
10  bacon slices, cut in half crosswise

Directions:
Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish. In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles. Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 20 stuffed dates

Calories: 117.9
Fat: 7 g
Saturated fat: 2.2 g
Carbohydrates: 12.2 g
Sugars: 10.6 g
Dietary fiber: 0.8 g
Protein: 2.3 g
Cholesterol: 9.7 mg
Sodium: 226.2 mg
Make-Ahead Vegetarian Moroccan Stew
Category: soups-stews-and-chili
By Make-Ahead Mamas

This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.

Ingredients:
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1  sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
3 large potatoes, peeled and diced
2  sweet potatoes, peeled and diced
4 large carrots, chopped
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 tablespoon honey
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch  (Optional)
1 tablespoon water  (Optional)

Directions:
Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes. Pour the vegetable broth into the pot.  Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 543.2
Fat: 4.2 g
Saturated fat: 1.5 g
Carbohydrates: 110.6 g
Sugars: 23.2 g
Dietary fiber: 24 g
Protein: 19.5 g
Cholesterol: 5.1 mg
Sodium: 1217.9 mg
Amadeus Sandwich


Ingredients:
crushed red pepper flakes, salt, tomatoes, provolone cheese, muenster cheese

Directions:
Spread both slices of bread (on one side] with the roasted vegetable spread.
Sprinkle the spread with the red pepper flakes and salt.
Layer the turkey, tomatoes, cheese, and the other slice of bread; press gently but do not flatten.
Cut in half and serve or wrap tightly in plastic wrap, foil, or with parchment paper and a rubber band and refrigerate for 4-8 hours.
Mediterranean Pilaf Salad


Ingredients:
rice pilaf mix, reduced-sodium chicken broth, kalamata olives, flat leaf parsley, green onions, pine nuts, cherry tomatoes, feta cheese, olive oil, Dijon mustard, red wine vinegar, lemon juice, ground cumin

Directions:
In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low.  Simmer 20 minutes or until liquid is absorbed.
While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
Remove cooked pilaf from heat. Stir in vinaigrette.
Stir in olives, parsley, green onion and pine nuts.
Gently fold in feta and tomatoes.
Serve warm or at room temperature.
If desired, refrigerate and serve slightly chilled.
Cook’s Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.
Gooey Jack Burger


Ingredients:
monterey jack cheese, ground beef, barbecue sauce, red onion, tomatoes, lettuce

Directions:
Cut cheese into 16- 18 thin slices.
In a bowl, combine ground beef and 1/4 C of the barbecue sauce.
Mix until well combined.
Divide the mixture into 8 or 10 equal amounts.
Shape into patties.
Place slices of cheese on the patties then place patties together so the cheese is in the center and pinch the edges shut. You should have 4 – 5 patties.
These burgers can be cooked on the grill, under the broiler, baked or pan-fried.
Once your burgers are done top with cheese.
Serve on toasted hamburger buns with your choice of condiments and the remaining barbecue sauce.
Creamy Baked Cabbage


Ingredients:
cabbage, salt, flour, sugar, pepper, cayenne, butter, margarine, milk, cheddar cheese

Directions:
Heat oven to 350.
Butter a 12x8" shallow baking dish.
Slice the cabbage into 12 wedges.
Pour 1 cup water in large skillet and bring to boiling.
Add 1 teaspoons salt and the cabbage.
Cook over medium heat, covered, 10 minutes.
Drain well.
Arrange cabbage in prepared baking dish and sprinkle with mixture of flour, sugar, 1 teaspoons salt and the pepper.
Dot with butter and pour hot milk over cabbage; sprinkle with cheese.
Bake, uncovered, 35 minutes.
Simple Spaghetti Squash (Microwave)


Ingredients:
spaghetti squash, butter, salt, pepper, butter

Directions:
Cut squash in half lengthwise; remove seeds and hair-like fibers.
Divide butter between the halves and season very generously.
Wrap loosely in plastic wrap that has been pierced and place in microwave.
Microwave for 25 minutes.
Remove from oven, scoop out squash and place in bowl.
Add more butter, if you like, and serve.
Cheeseburger Pasta


Ingredients:
ground beef, beef broth, water, ketchup, medium pasta shells

Directions:
Brown ground beef., Add other ingredients and heat to a boil., Cook over medium heat 10 to 15 minutes or until done, stirring often.
Cranberry Fruitcake


Ingredients:
all-purpose flour, baking powder, salt, walnuts, golden raisins, dried cranberries, all-purpose flour, granulated sugar, unsalted butter, eggs, brandy, pure vanilla extract, walnut halves

Directions:
Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven & cool in pan for 10 minutes.
Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
Cool completely, then melt apple jelly & brush over cake. Refrigerate.
Lemon and Basil Salmon With Goat's Cheese Sauce


Ingredients:
asparagus, salmon fillets, basil, lemon zest, baby potatoes, lemon, olive oil, leek, garlic clove, plain flour, skim milk, lemon juice, black pepper

Directions:
Preheat oven to 180C (fan forced].
Divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch.
Goat's Cheese Sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,.
Reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens.
Add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat.
Stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens.
Remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste.
Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest.
Spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.
Place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.
Easy Pumpkin Chip Cookies
Category: fruits-and-vegetables
By Baritone Bob

Almost more like cake than cookies. Our kids love these even with the pumpkin!

Ingredients:
2 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2  eggs
2 tablespoons milk
2 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets. Whisk sugar, pumpkin, vegetable oil, eggs, milk, and vanilla together in a large bowl until smooth. Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Gradually pour flour mixture into pumpkin mixture; stir to incorporate. Stir chocolate chips into dough. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets. Bake in the preheated oven until golden, 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 dozen cookies

Calories: 303
Fat: 14.1 g
Saturated fat: 3.9 g
Carbohydrates: 43.3 g
Sugars: 25.1 g
Dietary fiber: 2 g
Protein: 3.5 g
Cholesterol: 15.6 mg
Sodium: 334.2 mg
Potatoes Royale


Ingredients:
baking potatoes, onion, green bell pepper, celery, garlic cloves, butter, shrimp, sour cream, fresh lemon juice, Worcestershire sauce, mozzarella cheese, parmesan cheese

Directions:
Bake potatoes, scoop out centers and mash.
Preheat oven to 350*F.
Place skins on baking sheet that has been sprayed with cooking spray.
In butter, saute onion, green pepper, celery, garlic for 3 minutes, add shrimp, saute 2 minutes. Add to mashed potatoes.
Mix together sour cream, lemon juice, steak sauce, hot sauce, and mozzerella, and stir into mashed potato mixture.
Fill potato skin shells and top each with 1 tablespoon parmesan. Bake for 20-25 minutes.
Panko Parmesan Salmon
Category: main-dish
By Dianne

Of all the recipes I make, this one is my husband's favorite for salmon. It's made with panko, or Japanese bread crumbs, which are very light and crunchy, mixed with Parmesan cheese. It's baked in the oven until the panko is nice and toasted.

Ingredients:
4 (4 ounce) salmon fillets
1 ½ tablespoons fresh lemon juice
salt and ground black pepper to taste
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning
⅛ teaspoon garlic powder

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan. Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper. Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon. Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 salmon fillets

Calories: 212
Fat: 9.1 g
Saturated fat: 2.4 g
Carbohydrates: 10.4 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 24.2 g
Cholesterol: 53.1 mg
Sodium: 232.7 mg
Clint's Chili


Ingredients:
ground beef, ground lamb, ground pork, onion, garlic cloves, tomatoes, red kidney beans, diced tomatoes, tomato juice, Worcestershire sauce, paprika, pepper, dried oregano, ground cumin, cayenne, dry mustard, green pepper

Directions:
The original recipe is for a Crockpot.
In a skillet, brown meats with onion and garlic. Drain fat and transfer the meat to Crockpot and other ingredients. Use less tomato juice if thicker consistency is desired, add water if thinner chili is desired. Allow to cook on high for four hours, then turn down and let simmer for another four hours. Season to taste with more pepperoncini and or cayenne. If sweeter chili is desired add 1/8 cup of brown sugar. Stir chili occasionally and remember the longer you allow it to cook the more the flavors will blend.
Roolash


Ingredients:
potato, chilies, sweet paprika, hot paprika, caraway seed, salt, olive oil, tomatoes, garlic cloves

Directions:
Dice the roo and wack it in a plastic container with the 440ml can of guiness and the coke, give it a good stir/shake and leave it to marinade overnight.
Remove the Kangaroo from the marinade, and retain the liquid.
Place the oil, onion and garlic in the oil and fry till golden.
Add in the hot paprika and 1 TBS of sweet, the carraway seeds, salt and roo to the pan.
Add 1 cup of the marinade and 1 cup of water and stir to mix.
Once it starts to bubble, cover and turn the heat to low and simmer for 1.5 hrs.
Place in rest of the ingredients in to the pan. If the liquid level's seem more then add more liquid with a 1:1 mix of marinade mix + water. I put in an extra ½ cup of each at this stage.
Once the spuds are tender, you are done and its ready to serve.
Yellow Squash Puffs


Ingredients:
egg, all-purpose flour, cornmeal, baking powder, salt, onion

Directions:
Combine the cooked squash and egg, stirring well.
Combine flour, cornmeal, baking powder and salt, stir well.
Add squash mixture and onion; stir until blended.
Drop squash  mixture by level tablespoonful into hot oil.
Cook until golden  brown, turning once. Drain well on paper towels.