xiaoxl/recipe_data huggingface dataset:
Light Peach Cake


Ingredients:
cake flour, sugar substitute, baking powder, salt, canola oil, egg, egg substitute, water, pure vanilla extract, orange, zest of, cream of tartar, lemon juice

Directions:
Preheat oven to 325°F.
Lightly coat a 9-inch cake pan with cooking spray.
Place the flour, sugar substitute, baking powder, and salt in a mixing bowl.
Mix.
Make a well in the middle.
Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest.
Pour into flour mixture and blend well.
In a large bowl, combine the 1 egg white with the additional 1/2 cup.
Beat the egg whites and cream of tartar until the whites have stiff peaks.
Gently fold into the flour mixture Place in the prepared cake pan and bake 35-40 minutes until golden brown.
Turn out onto rack to cool completely Using a serrated knife, slice the cake in half horizontally.
Cover with 3/4 of the whipped topping.
Place the peaches, leaving a few slices for decoration, on top and cover with top of cake.
Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices.
Refrigerate until ready to serve.
Chilean Rice


Ingredients:
long grain rice, onions, scallion, red bell peppers, carrots, chicken broth, vegetable broth, salt, cilantro

Directions:
Rinse rice several times under cold water in a sieve and drain.
Cook the onion, bell pepper, and carrot in lard for 2 minutes.
Add the rice and cook another minute, allowing rice to get thoroughly coated with lard.
Add the hot broth, and salt and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking].
Fluff rice with a fork and garnish with chopped cilantro.
Serve hot.
Tuna and Garbanzo Bean Salad


Ingredients:
fresh lemon juice, fresh lemon juice, extra virgin olive oil, tuna in olive oil, garbanzo beans, black olives, celery hearts, capers, fresh parsley, garlic cloves, red bell pepper

Directions:
In a large bowl, whisk lemon juice, minced garlic, Italian seasoning and the olive oil together.
Carefully add the tuna, garbanzo beans, red bell pepper, olives, celery, parsley, and capers.
Mix together gently and refrigerate until ready to serve.
Bannock
Category: bread
By Carol

Our ancestors made this bread when on the trail.  Try throwing in blueberries or raisins for added flavor.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
¼ cup butter, melted
1 ½ cups water

Directions:
Measure flour, salt, and baking powder into a large bowl.  Stir to mix.  Pour melted butter and water over flour mixture.  Stir with fork to make a ball. Turn dough out on a lightly floured surface, and knead gently about 10 times.  Pat into a flat circle 3/4 to 1 inch thick. Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side.  Use two lifters for easy turning.  May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 loaf

Calories: 148.9
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 24.5 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Cholesterol: 10.2 mg
Sodium: 465.5 mg
Vinegar Grilled Chicken
Category: meat-and-poultry
By Wendy Shirley

A delicious marinade for grilled chicken.

Ingredients:
⅔ cup water
⅔ cup white wine vinegar
1 tablespoon  fresh-ground black pepper
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons margarine, melted
4 (10 ounce) bone-in chicken breast halves

Directions:
Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 4 chicken breasts

Calories: 400
Fat: 14.8 g
Saturated fat: 3.3 g
Carbohydrates: 3.7 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 59.5 g
Cholesterol: 161.5 mg
Sodium: 3133.7 mg
Menestra (Spanish Style Veggie Stew)  (Vegan Too..!)


Ingredients:
onions, garlic cloves, olive oil, carrots, potato, sweet paprika, bay leaves, cayenne, hot water, dry sherry, salt, mushroom, red bell pepper, artichoke hearts, green peas, sea salt, fresh ground black pepper, black olives, fresh parsley

Directions:
In a large pot, saute the onion and garlic in the olive oil over medium heat until translucent.
Add the carrots, followed by the potato, the paprika, bay leaves and cayenne.  Saute for a few minutes watching it doesn't stick or start to burn.
All together you want 2 cups of liquid - use up the liquid from the tinned artichokes then top up with water to get 2 cups.  Pour in the water, sherry and 1/2 tsp of salt.  Cover and bring to a gentle boil, then reduce to a simmer for about 5 minutes.
After a few minutes add in the mushrooms and bell pepper and let those simmer with everything for a few more minutes.
Once the veggies are just tender, stir in the artichokes and peas.  Simmer about 5 more minutes and adjust salt to your taste, turn the pepper grinder over the pot a few times and it's done.  I like to let this simmer on a little longer so that the flavours really blend together.  Serve topped with olives and parsley if you choose, and maybe some crusty bread on the side.
Cinnamon Raisin Oat Triangles


Ingredients:
rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, butter, raisins, powdered sugar, cinnamon, skim milk

Directions:
Combine oats, flour, brown sugar, cinnamon and soda; mix well. Stir in butter until evenly mixed. Remove 1 cup crumb mixture; set aside. Pat remaining mixture into greased 9" square pan.
Combine raisins and jelly; toss with reserved crumb mixture. Sprinkle over layer in pan. Bake at 350 degrees F for 30 minutesor until edges are golden brown.
While warm, cut into nine 3" squares. Cut each square diagonally to make triamgles. Cool in pan.
Blend powdered sugar with cinnamon and milk to make a thin icing. Drizzle over cut triangles.
Pf Chang's Tofu Lettuce Wraps


Ingredients:
extra firm tofu, brown sugar, soy sauce, rice vinegar, olive oil, water chestnuts, garlic, soy sauce, brown sugar, iceberg lettuce leaves, sugar, water, soy sauce, ketchup, lemon juice, spicy mustard, garlic

Directions:
Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then  throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a  slightly heavier texture.
Cut tofu into tiny cubes (about 1/4" thick] and arrange in a lidded dish to be marinaded. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an hour; I usually leave it overnight.
Heat olive oil in a skillet over medium-high heat. Add tofu, water chestnuts, mushrooms, onion, and garlic and cook until vegetables are tender.
Dissolve 1 Tsp brown sugar in 1 Tsp soy sauce and add to pan. Saute until well mixed and heated through. Spoon mixture into lettuce leaf "bowls".
For the sauce, combine sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, mustard and garlic in a bowl; pour over lettuce wraps and serve.
Luby's Cafeteria Carrot Salad


Ingredients:
carrots, pineapple chunks, crushed pineapple, mayonnaise, raisins, powdered sugar

Directions:
"Combine all ingredients, mix well and chill."
Starter for Friendship Fruitcake


Ingredients:
red maraschino cherries, granulated sugar, active dry yeast

Directions:
In a 1-gallon glass jar with a wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup].
Stir mixture two times the first day.
Stir once a day afterward.
Do not refrigerate this mixture.
Keep loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.
Wait for several days, stirring daily, and drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe.
Reserve 1 1/2 cups starter juice and leave in glass gallon jar.
Count this as Day One, and start the process for renewing the starter and making the cake.
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend], add 2 1/2 cups sugar and a 2-lb can of peaches with syrup.
Stir daily.
Keep loosely covered.
Do not refrigerate.
DAY 10: Add 2 1/2 cups granulated sugar, a 2 pound can pineapple chunks with juice.
Stir daily.
Keep loosely covered.
Do not refrigerate.
DAY 20: Add 2 1/2 cups granulated sugar and 8 to 10 oz drained and halved maraschino cherries.
Stir daily.
Keep loosely covered.
Do not refrigerate.
DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter.
Use drained fruit to make 3 cakes (see recipe], give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process].
At the end of 30 days, you will have enough excess starter juice to give to about four friends.
Be sure to keep enough juice (1 1/2 cups] for your own starter.
At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.
The cakes can be frozen.
It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used].
The drained fruit can be frozen until you are ready to bake the cakes.
Blueberry Orange Bran Muffin
Category: bread
By THE HOOVE

Moist and delicious.  The blueberry orange touch add a special taste to ordinary bran muffins.

Ingredients:
½ cup oat bran
1 cup wheat bran
½ cup sour cream
½ cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
⅔ cup brown sugar
½ teaspoon salt
1 cup fresh blueberries
⅓ cup vegetable oil
1  orange, juiced and zested
1  egg
1 teaspoon vanilla extract

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 muffins

Calories: 181.8
Fat: 9.3 g
Saturated fat: 2.6 g
Carbohydrates: 24.4 g
Sugars: 9.7 g
Dietary fiber: 3.2 g
Protein: 3.8 g
Cholesterol: 20.5 mg
Sodium: 260.4 mg
Onion Stuffed Hamburgers


Ingredients:
ground beef, onions

Directions:
split the burger into 8 parts.
make into balls.
flatten half of ball and place onion inside.
cover onion with other half.
cook on grill (or in pan] to desired doneness.
Slivered Beef Stew


Ingredients:
beef round steak, flour, shortening, carrots, onion, potatoes, celery, mushroom, bay leaf, salt, pepper, water, sour cream, paprika

Directions:
Cut steak into strips about 3 inches long and 1/4 inch thick. On waxed paper, coat meat with flour; reserve remaining flour.
In large skillet, over medium-high heat, melt the shortening. Cook the meat in the shortening until well browned.
Add carrots, onions, potatoes, celery, mushrooms (if using], bay leaf,  & pepper, and 3 cups of water (or 1 can of beef broth and 1 cup of water]. Heat to boiling.
Reduce heat to low, cover and simmer for 30 minutes or until meat and vegetables are fork-tender, stirring occasionally.
In a cup, combine the remaining flour with 1 teaspoon salt, stir into stew and cook until thickened slightly; stirring constantly. Stir in sour cream and paprika; heat but do not boil.
Cardamom Cookies


Ingredients:
butter, margarine, granulated sugar, brown sugar, egg, vanilla, flour, salt, cardamom, butter, margarine, powdered sugar, vanilla, milk

Directions:
Cream together the butter and sugars.
Beat in the egg yolk and extract.
Beat in flour, salt and cardamom; blend well.
Spread dough in a 10x15"pan.
Brush surface with slightly beaten egg white.
Sprinkle nuts over top.
Bake at 275 degrees for 1 hour.
Cool completely and then frost.
Melt the butter in a skillet until it browns.
Remove from heat and beat in the powdered sugar and vanilla.
Add enough milk to thin enough to drizzle over pan of baked cookes.
Cut cookies into squares.
Jalapeno Cheese Balls


Ingredients:
cream cheese, mild cheddar cheese, sharp cheddar cheese, jalapeno jack cheese, pecans, onion, garlic cloves, paprika, dried parsley flakes

Directions:
Place all ingredients in food processor, except for paprika and parsley., Form into small balls by rolling in hands., Roll in paprika and/or parsley flakes., Refrigerate until ready to serve.
Honey, Soy & Wasabi Dipping Sauce


Ingredients:
soy sauce, honey, fresh lime juice, wasabi

Directions:
Whisk all ingredients together in a small saucepan, and bring to the boil.
Reduce heat and simmer gently, stirring, until sauce thickens.  This will take around 4-5 minutes.
Cool slightly.
Serve with seafood, as a dipping sauce.
Easy Garlic Chicken
Category: meat-and-poultry
By K Grecco

Baked chicken breasts coated with garlic/butter 'sauce' and bread crumbs.

Ingredients:
1 ½ pounds skinless, boneless chicken breast halves
¼ cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs. Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

Yields: 4 servings

Calories: 509.2
Fat: 16.5 g
Saturated fat: 8.5 g
Carbohydrates: 40.4 g
Sugars: 3.4 g
Dietary fiber: 2.5 g
Protein: 47 g
Cholesterol: 129.3 mg
Sodium: 588.5 mg
Niku Jaga (Japanese Beef Stew in the Crock Pot)


Ingredients:
beef stew meat, water, Japanese sake, sugar, soy sauce, salt, potatoes

Directions:
Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours., Stir before serving.
Bama Steak Sandwiches


Ingredients:
deli roast beef, margarine, butter, onion, bell pepper, mozzarella cheese

Directions:
Chop up roast beef.
In large skillet, melt 1/2 stick margarine or butter.
Add 1 or 2 tablespoons sauce, according to taste.
Add onion and pepper; saute until tender.
Add roast beef and additional sauce (according to taste].
Continue cooking over medium heat until just warmed.
Take off heat and sprinkle cheese over top.
Let sit until cheese is melted.
Spoon onto rolls.
Aunt Anne's Sesame Cookies
Category: world-cuisine
By DianeF

After trying my hand at countless sesame cookie recipes, my Italian girlfriend shared her Aunt Anne's recipe and I knew my search had ended! Basically an anise flavored butter cookie covered in sesame seeds. The smell when removing them from the oven is wonderful!

Ingredients:
1 cup butter
¾ cup sugar
1  egg, room temperature
2 teaspoons anise extract
2 ½ cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt
½ cup milk, or as needed
1 cup sesame seeds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily. Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much. Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 5 dozen cookies

Calories: 72.1
Fat: 4.4 g
Saturated fat: 2.2 g
Carbohydrates: 7.1 g
Sugars: 2.6 g
Dietary fiber: 0.4 g
Protein: 1.2 g
Cholesterol: 11.4 mg
Sodium: 30.5 mg
Creamy Italian Chicken & Orzo Skillet


Ingredients:
boneless skinless chicken breast, zucchini, chopped tomato

Directions:
COOK chicken and zucchini in large nonstick skillet on medium heat 6 to 7 minute or until chicken is done.
ADD cooking creme and tomatoes; cook and stir 2 minute
SERVE over pasta.
Substitute: Substitute 2 cups frozen cut green beans for the zucchini.
Nutrition Information Per 1-1/4 Cup Serving: 410 calories, 13g total fat, 7g saturated fat, 100mg cholesterol, 600mg sodium, 38g carbohydrate, 2g dietary fiber, 6g sugars, 34g protein, 20%DV vitamin A, 8%DV vitamin C, 10%DV calcium, 15%DV iron.
Brian's Milk Chocolate Chip Cookies (Aka Dirt Cookies)


Ingredients:
flour, baking soda, baking powder, salt, cocoa powder, butter, granulated sugar, brown sugar, vanilla extract, eggs, chocolate chips

Directions:
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, cocoa powder and salt; set aside.
In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture to the butter mixture.
Stir in chocolate chips.
Drop by rounded tablespoon or roll into your hand an make a ball and place onto ungreased cookie sheet.
Bake for 10-11 minutes (you have to watch them to see if they are done as you can't see them brown because the batter is brown].
Allow to cool on the baking sheet for 2 minutes, then transfer the cookies to wire racks to cool completely.
Enjoy!
Freda Garrett's Chicken Pies


Ingredients:
flour, yellow onion, chicken, celery, green bell pepper, garlic clove, button mushrooms, fresh parsley leaves, scallions, cayenne, salt, shortening, water, eggs

Directions:
For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
Add onions and cook until golden, about 20 minutes.
Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
Remove chicken from pot and set aside to cool.
Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
Simmer uncovered, for 30 minutes.
Meanwhile, pick meat from the chicken, shred, and return to pot.
When vegetables are cooked, remove pot from heat and set aside to cool.
For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
Mix in 3 cups water, 1/2 cup at a time, until dough forms.
Roll out dough on a floured surface into a large rectangle.
Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
Fold dough onto itself in 3 layers, like a letter.
Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
Wrap in plastic wrap and chill overnight.
Preheat oven to 375*F.
Roll out dough on a floured surface and cut into ten 7 inch circles.
Fill circles with chicken mixture.
Brush edges with egg wash, then fold over to form plump turnovers.
Use a fork to seal edges.
Place on baking sheet and brush with egg wash.
Bake until golden, about 30 minutes.
Honey Glazed Carrots


Ingredients:
carrot, honey, water, brown sugar, butter, cinnamon

Directions:
Boil carrots in boiling water, covered, until almost done, they should be slightly firm.
In the meantime, combine honey, water and brown sugar in a saucepan.
Bring to boil and reduce by half until thick and syrupy, about 15 minutes.
Drain carrots, add butter, mix until melted.
Add honey mix and cinnamon; stir gently and cook on low for about 5 minutes.
Florence's Pork Tenderloin in Rosemary, Mustard, Apple Marinade


Ingredients:
Dijon mustard, Dijon mustard, olive oil, fresh rosemary, dried rosemary, garlic cloves, black peppercorns, shallot, port wine, rosemary sprig

Directions:
In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
Reserve 3 Tbsp of this mix for basting.
Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
Cover and refrigerate at least two hours.
Preheat oven to 450°F.
In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
Whisk or shake until blended.
Bake Pork for 30 minutes, basting browned side with set aside marinade.
Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
Note: The cooking time does not include marinating time.
Chicken Pecan Quiche


Ingredients:
flour, cheddar cheese, pecans, salt, paprika, sour cream, chicken broth, mayonnaise, eggs, dried dill weed, pecan halves

Directions:
Combine flour, 1 cup cheese, chopped pecans, salt and paprika in a bowl and mix well.  Add oil and combine until well mixed.  Press firmly onto the bottom and up the sides of a 9" deep dish pie plate.
Bake at 350 degrees for 12 minutes.  Cool completely.
Combine sour cream, broth, mayo, and eggs and whisk until smooth.
Add chicken, 1/2 cup cheese, dill, and hot sauce.
Pour chicken mixture into prepared crust.  Arrange pecan halves over the chicken mixture.
Bake at 350 degrees for 55 minutes until set.  Let stand 10 minutes before serving.
Risotto Mouselin (Rice and Prosciutto Dish)


Ingredients:
short-grain rice, water, butter, onions, parmesan cheese, prosciutto, fresh rosemary, olive oil, pepper, salt

Directions:
Put the olive oil in a pot and add the onion and the pepper. Stir until softened.
Add the rice, stir for 2 minutes more and then add the water. Let it boil until the rice is done in medium heat (10 minutes].
When all the water is absorbed add the butter, little salt, the goat cheese, the rosemary and the parmesan.
Mix well and then arrange it in a pyrex dish.
Cover the rice with the prosciutto slices.
Serve it hot!
Smoked Chicken Drumsticks
Category: meat-and-poultry
By France C

These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired.

Ingredients:
12  chicken drumsticks
¼ cup vegetable oil
⅓ cup BBQ rub

Directions:
Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight. Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions. Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly. Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 10 hrs 10 mins
Yields: 12 drumsticks

Calories: 165.3
Fat: 8.7 g
Saturated fat: 1.8 g
Carbohydrates: 1.4 g
Dietary fiber: 0.1 g
Protein: 19.5 g
Cholesterol: 61.9 mg
Sodium: 1279.7 mg