xiaoxl/recipe_data huggingface dataset:
Vegan Chili


Ingredients:
dark red kidney beans, black beans, tomato juice, crushed tomatoes, yellow onion, bay leaves, ground cumin, chili powder, vegan cheese

Directions:
Add all ingredients into large stock pot stir well  ( I don't drain or rinse any ingredients].
Cover bring to a boil, let boil for 10 minutes.
Reduce to a low simmer and cover
Stir and check taste ( may need extra seasoning ].
Top with vegan cheese and enjoy.
Borracho Beans


Ingredients:
pinto beans, garlic, onion, cilantro, tomatoes, cumin, oregano, chili powder

Directions:
Combine all ingredients in a saucepan., Bring to a boil., Simmer for 30-45 minutes, adding water if mixture gets too thick.
Gooey Tortilla S'more
Category: desserts
By carrie

It's easy and fun to make all year long. Kids can make it.

Ingredients:
1 (10 ounce) package large marshmallows, frozen
1 (13.5 ounce) package graham crackers, crumbled
1 (12 ounce) bag semisweet chocolate chips
8 (10 inch) flour tortillas

Directions:
Cut frozen marshmallows into smaller pieces. Layer graham crackers, marshmallow pieces, and chocolate chips on 4 tortillas, leaving a 1-inch border uncovered. Top with remaining 4 tortillas. Heat a lightly oiled griddle over medium heat. Cook tortillas until marshmallow pieces and chocolate chips are melted, about 2 minutes per side. Let cool for 1 minute; cut into 4 wedges.

Prep time: 10 mins
Cook time: 4 mins
Total time: 15 mins
Yields: 4 tortilla s'mores

Calories: 732.5
Fat: 22.9 g
Saturated fat: 9.5 g
Carbohydrates: 127.6 g
Sugars: 59.4 g
Dietary fiber: 6 g
Protein: 11.5 g
Sodium: 764.1 mg
Will Brink's Chocolate Protein Bars


Ingredients:
rolled oats, bananas, honey, skim milk, cinnamon

Directions:
Preheat your oven for 5 minutes at 180° C (350° F].
Mix the oats, whey and cinnamon.
Add the peanut butter and stir in thoroughly.
Add the egg whites, mashed bananas, and the honey.
Add the nonfat milk slowly, while mixing thoroughly.
Spoon the mixture into a greased, lined cake pan and level with a knife.
Bake for 15 minutes.  Remove from oven and allow to cool slightly before cutting to reduce stickiness.  Cut into 8 bars.
Clams With Chili and Basil


Ingredients:
clams, broth, garlic cloves, red chile, fresh lime leaves, fresh basil leaves, Thai basil, olive oil

Directions:
Saute garlic and chili until fragrant , don[t burn.
Add clams cook until they open, discard any that stay closed, this usually take just a few minutes.
Add stock, basil and kafir lime leaves. Cook 3 minutes.
Season with salt and pepper to taste.
Serve as is or with steamed rice.
Easy Vegetable Chow Mein


Ingredients:
vegetable broth, cornstarch, oyster sauce, garlic cloves

Directions:
Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat.  Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are tender.
Stir in coleslaw mix and broth mixture.  Cook and stir 1-1/2 minutes.  Serve over noodles.
Copycat Hershey's Chocolate Syrup Recipe


Ingredients:
cocoa powder, sugar, water, vanilla extract, salt

Directions:
Combine cocoa, sugar, and salt in a saucepan.
Add water, and mix until smooth.
Bring this mixture to a boil.
Boil for one minute, be careful this does not over boil.
Remove from heat and cool.
Add the vanilla.
My Note: djcummings review tell it like it is, and dijcmmings * TIP" is right if it is grainy, just boil it for a bit longer. THANK YOU! dicummings.
Blueberry Chamomile Boost Mocktail


Ingredients:
"lemon juice"

Directions:
Shake well with ice and Double Strain into a coupe., Garnish with 3 blueberries on a cocktail pick.
Roasted Parmesan Potatoes


Ingredients:
butter, flour, salt, pepper, garlic powder, paprika, fresh parsley, fresh rosemary, parmesan cheese, fresh chives

Directions:
Preheat oven to 350 degrees.
Place butter in a 9 x 13 pan and place in the oven to melt.
While butter melts, wash and quarter potatoes.
In a large ziploc bag, mix together flour, salt, pepper, garlic powder, paprika, parsley, rosemary and cheese (freshly grated please!].
Add potatoes to bag and shake well to coat with flour mixture.  You can do this a few at a time if you wish.
Remove baking dish from oven and as you place each potato piece in the dish roll it in the butter. Arrange pieces in a single layer.
Bake until potatoes are tender and brown, about 50 minutes.
Sprinkle with chives before serving.
Note:  If you wish to decrease the amount of butter, spray baking dish with cooking spray. Melt butter (about 1/4 cup] in a small dish in the microwave.  Place potatoes in sprayed pan and drizzle with the melted butter before baking.
NUTELLa RABBIT HOLE COOKIES


Ingredients:
butter, egg, plain flour, sugar, icing sugar, milk

Directions:
preheat oven to 180 Celsius lightly grease a doughnut baking tray. or 2 if you have them.
in a large bowl, mix all the ingredients together until well combined.
using a teaspoon, press 2 slightly heaped teaspoons of mix into each doughnut well, making sure you make the doughnut shape and don't cover the centre.
cook for 8 minutes. cool then tip out onto a wire rack. if sticking, lightly bang the tin (upside down] to remove.
repeat with the rest of the mix.
cool completely then ice.
ICING:
mix the nutella and icing sugar together with enough milk to make a spreadable paste. spread over the cookies then sprinkle heavily with the green sprinkles.
attach the feet, tails and ears. (dab a little icing onto the fondant to attach].
BUNNY FEET AND EARS:
using the white fondant, roll out and cut some bunny shaped feet. (I got a pic. off google.] cut out some ears. roll a couple of larger balls as a tail.
colour a bit of white fondant with some pink good colour, roll out and cut out smaller ear pieces. lastly roll some pink balls for the rabbit feet pads.
to attach the pieces together, mix 2 tablespoons of sugar with 1 tablespoon of hot water, mix then microwave for 20 seconds to dissolve. cool.
use a brush to use the sugar water like glue to stick the pieces together.
Morning Muslix


Ingredients:
rolled oats, dried cranberries, dates, wheat germ, walnuts

Directions:
Grind nuts in food processor until fine but not powder.  - Then measure.
Mix all ingredients in LARGE bowl and toss.
Measure 1/2 cup into cereal bowl, add milk of your choice; cow, soy, rice, almond -- and let sit for 1 hr at least.  Overnight soak is best.
Do Not Cook!
Don't forget to add Fresh Fruit!  Apples, blueberries ~ whatever you have, and yogurt!  Yum!
I also keep ground flax seed in my fridge that I add just before eating and chia seeds ~ if you add chia seeds before hand they make your cereal gloppy.
Lemon, Chicken & Green Olive Tagine


Ingredients:
olive oil, chicken thigh fillets, onions, garlic cloves, ground turmeric, ground cumin, potatoes, green olives, preserved lemons, parsley

Directions:
Heat the oil over a high heat in a heavy-based pan or tagine dish, and cook the chicken in batches for 2 minutes on each side until lightly browned; remove the chicken from the pan and set aside.
Reduce the heat to medium and saute the onion and garlic for 2-3 minutes or until it has softened; add the turmeric and cumin and cook for another minute, until fragrant.
Return the chicken to the pan with 21/2 cups of water (or a mix of water and white wine]; bring to the boil, then simmer, covered, for 15 minutes or until the chicken is thoroughly cooked.; remove the chicken from the pan and keep warm.
Add the potato to the pan and simmer, covered, for 12-15 minutes or until the potatoes are tender.
Meanwhile, place the olives in a small pan, cover with water and bring to the boil; drain off the water, then repeat this step.
Return the chicken to the pan with the olives, preserved lemon, lemon juice and parsley and stir to combine well until all the ingredients are heated through.
Serve with Turkish bread.
FLUFFY Peasant Bread (VEGAN and LOW FAT)


Ingredients:
water, white sugar, salt, bread flour, active dry yeast

Directions:
Place the ingredients into the bread machine in the order listed or in the order suggested by manufacturer.
Select the basic cycle, and light crust.
For a crispier crust, select the FRENCH cycle, or turn the machine off after the first rising cycle, and start the cycle from start again.
Delicious and Easy Corn on the Cob
Category: side-dish
By caquilter

I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.

Ingredients:
¼ teaspoon white sugar
4 ears corn, husked and cleaned

Directions:
Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner. Steep corn in hot water until tender, about 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 ears

Calories: 78.4
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 17.4 g
Sugars: 3.2 g
Dietary fiber: 2.4 g
Protein: 2.9 g
Sodium: 13.5 mg
Roasted Red Pepper Hummus (Tahini-Free)


Ingredients:
chickpeas, garlic clove, olive oil, cumin, chili powder, salt

Directions:
Drain both cans of chick peas, reserving the liquid from one of the cans.
Add both cans of beans to food processor along with 1-2 cloves of peeled garlic (no need to chop, the food processor will take care of that!], about half a jar of roasted red peppers in water (also add a bit of the liquid if you'd like to boost the pepper flavor], juice from 1/2 lemon, cumin, chili powder, and some salt.
Drizzle in olive oil (I usually use do one turn of the food processor, approximately 1 TBSP].
Blend for about 30 seconds.  Add some of the chickpea liquid if needed to get the right consistency.
Continue to blend until smooth and creamy, scraping the sides and adding more liquid as needed.
Enjoy with your favorite veggies or pita chips.  My favorites are carrots, cucumber slices, sugar snap peas, and red bell peppers!
Fudgy Coconut Oatmeal Cookies


Ingredients:
margarine, sugar, milk, walnuts, coconut, quick oatmeal, vanilla

Directions:
Combine first 4 ingredients in large pan., Bring to a boil., Boil 1 minutes., At once add next 4 ingredients., Stir well., Drop by tsp., on waxed paper., Cool.
Raspberries and Cream Mask for Sensitive Skin


Ingredients:
fresh raspberries, plain yogurt, honey

Directions:
Mash the raspberries with the back of a fork or puree them in a blender or food processor.
Add the yogurt and honey to the puree to form a thick mixture.
Apply to the clean face and neck, avoiding the area around the eyes, and leave on for 10 minutes.
Rinse off, using bottled or spring water and cotton pads.
Follow with toner and moisturizer, if desired.
Turnpike Soup


Ingredients:
carrots, potatoes, celery ribs, onion, salt, white sauce

Directions:
Put vegetables in pot and cover barely with water, add salt and cook until tender.
Puree vegetables with their liquid in blender.
Meanwhile, make white sauce (thin to medium depending on preference, can also use plain milk].
Mix roughly equal parts vegetable and white sauce.
Season with salt and pepper.
Helen's Guacomole


Ingredients:
avocados, lemon juice, onion

Directions:
"Mix together and serve as a dip or with Mexican food."
Beef Curry Stir-Fry


Ingredients:
soy sauce, garlic, ground ginger, onion, green pepper, celery ribs, water, cornstarch, curry powder

Directions:
Mix the soy sauce, garlic, ginger, and 2 T oil.
Add beef; toss to coat.
Chill for 15 minutes.
In wok (or lg skillet] heat remaining oil.
Stir-fry beef over med heat for 2 minutes.
Remove beef and set aside.
Stir-fry onion for 1 minute.
Add peppers and celery; stir-fry 2 minutes.
Return beef to wok.
Mix water, cornstarch and curry until smooth.
Add to wok, bring to a boil stirring constantly.
Boil for 1 minute.
One-Bowl Creamy Potato Casserole


Ingredients:
frozen shredded hash browns, sour cream, garlic powder, cayenne, cheddar cheese, onion, butter, fresh parsley, parmesan cheese

Directions:
Set oven to 350 degrees F.
Butter a 2-quart baking dish.
In a large bowl, combine all ingredients except the Parmesan cheese until well blended.
Transfer to prepared baking dish then sprinkle with Parmesan cheese.
Bake uncovered for 1 hour.
Easy Eggplant, Mozzarella & Ham Wraps


Ingredients:
eggplant, kosher salt, eggplant, eggplant, tomatoes, parmesan cheese

Directions:
Preheat oven to 450.
Sprinkle eggplant slices with kosher salt and allow to sweat for about 10 minutes.
Pat slices with a paper towel to remove as much moisture as possible.
Grill eggplant until pliable.
Remove eggplant from grill and allow to cool slightly.
Top each slice of eggplant with a slice of ham and a slice of mozzarella.
Roll up and secure with a toothpick.
Arrange rolls in a baking dish coated with cooking spray.
Top with chopped tomatoes and parmesan cheese.
Bake until bubbly.
Lemon Sheet Cake


Ingredients:
eggs, cream cheese, butter, margarine, confectioners' sugar, vanilla extract

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
Add the lemon cake mix, mix until incorporated.
Add the can of lemon pie filling; mix until blended well.
Spread into a greased 15x10x1-inch baking pan.
Bake for 20 minutes.
Cool before frosting.
In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk].
Stir in vanilla extract.
Spread over cake; then refrigerate until frosting hardens up abit.
Note:  This recipe originally calls for (16 oz.] of a canned 
lemon pie filling, but I used a (22 oz.] can for the recipe.
Vegan Banana Muffins
Category: bread
By MIEKO1

You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!

Ingredients:
3 cups all-purpose flour
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups mashed ripe bananas
1 cup canola oil
1 cup coconut milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter. Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 451.2
Fat: 23.2 g
Saturated fat: 5.1 g
Carbohydrates: 59.2 g
Sugars: 30.3 g
Dietary fiber: 2.3 g
Protein: 4.1 g
Sodium: 386 mg
Bananas Wonton


Ingredients:
bananas, wonton wrappers, granulated sugar, light brown sugar, ground cinnamon, powdered sugar

Directions:
Slice the banana into slices about 1/2 inch thick. You want to have the wonton wrapper surround it completely, and if it's too thick a slice, it won't.
Mix the sugar and cinnamon in a small bowl.
Have a small bowl of water ready.
Place the wonton wrapper on your work surface.
Dip the banana into the cinnamon sugar and place in the center of the wrapper.
Fold one corner over the banana slice. Moisten the next corner and fold it over the first corner, pressing gently. Repeat until all four corners are folded over.
Repeat with remaining bananas and wontons. You might need more cinnamon sugar, depending on how generous you are, I used just a bit per slice.
Heat oil in a saucepan or wok until medium hot, around 350 deg.
Drop in a few of the wontons. They should cook in under a minute, and you might need to help it turn over onto the other side, once the first side is golden.
Remove with a skimmer and drain on paper towels.
If you are not further dipping these into a chocolate fondue, then you might want to sift a little powdered sugar over these.
Note: lots of variations are possible - a dab of Nutella under the banana slice, some coconut flakes, a dash of nutmeg or cardamon in the sugar.
Baked Chorizo Cheesy Mac


Ingredients:
chorizo sausage, 2% low-fat milk, cheddar cheese

Directions:
"Prepare Mac n Cheese according to directions. Stop before step 3. Crumble Chorizo in skillet and cook 7 minutes on medium heat. Tilt pan to drain grease off meat. Combine Macaroni, cheese sauce, and chorizo in loaf pan. Sprinkle with shredded cheese and bread crumb topping. Bake at 425 degrees for 8 minutes. Serve hot!"
Cream of Broccoli Wokly Soup - Fat Free


Ingredients:
broccoli, onion, celery, fat-free chicken broth, dried thyme, salt, pepper, reduced-fat cheddar cheese

Directions:
In a large pot, add broth, carrots, onion, celery, and spices.  Cover and bring to a boil over high heat.  Reduce heat to medium/low and simmer until vegetables are tender (about 20 minutes.]
Meanwhile, steam broccoli in bags according to package directions.  Put the first bag of broccoli in a bowl and mash with a potato masher.  Puree the second bag in a food processor and add it to the bowl.  Chop the broccoli from the final bag and add it to the bowl.
After 20 minutes, add the broccoli to the pot, stir and simmer, covered, for another 10 minutes.
Add the fat-free half and half, stir, and heat through.
Serve topped with reduced fat cheddar cheese!
Simple Baked Chicken Breasts
Category: meat-and-poultry
By Always Cooking Up Something

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Ingredients:
4  skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

Directions:
Preheat convection oven to 400 degrees F (200 degrees C). Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 190.6
Fat: 9.6 g
Saturated fat: 1.7 g
Carbohydrates: 0.1 g
Protein: 24.5 g
Cholesterol: 67.2 mg
Sodium: 1418.2 mg
Oaxacan- Style Grilled Corn on the Cob


Ingredients:
queso fresco, chili powder, kosher salt, cayenne pepper, corn, lime

Directions:
Preheat your grill to medium.
Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
Place the corn on the grill rack and cook about 8 minutes or until slightly charred.  Remove to a serving platter and drizzle with the crema mixture.
Serve with the lime wedges for squeezing over the corn.
Super Simple Salmon
Category: main-dish
By Angela Sing Huey Looi

This is a very simple but delicious way to prepare fresh salmon using just a few ingredients from your pantry.

Ingredients:
1 tablespoon garlic powder
1 tablespoon dried basil
½ teaspoon salt
4 (6 ounce) salmon
2 tablespoons butter
4  lemon wedges

Directions:
Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets. Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 fillets

Calories: 303.7
Fat: 15.7 g
Saturated fat: 5.7 g
Carbohydrates: 3.3 g
Sugars: 0.5 g
Dietary fiber: 1.1 g
Protein: 36.6 g
Cholesterol: 89.9 mg
Sodium: 402.2 mg
Pear Tarte Tatin
Category: world-cuisine
By Bibi

Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.

Ingredients:
1 (15 ounce) package ready-to-use refrigerated pie crust
⅛ teaspoon ground nutmeg
½ teaspoon ground ginger
2 tablespoons white sugar
5  firm pears
2 tablespoons good quality bourbon whiskey
4 tablespoons unsalted butter
⅔ cup white sugar
1 pinch salt

Directions:
Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside. Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl. Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl.  Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat. Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center.  If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet. Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C). Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust. Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center.  Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin. Allow to sit 15-20 minutes, then serve warm.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 443.8
Fat: 22.1 g
Saturated fat: 7.7 g
Carbohydrates: 58.1 g
Sugars: 30 g
Dietary fiber: 5 g
Protein: 3.5 g
Cholesterol: 15.3 mg
Sodium: 274.3 mg
Fiesta Black Bean Bell Pepper Skillet


Ingredients:
orange bell pepper, tomatoes, black beans, corn, cumin, chili pepper, paprika, lime, juice of

Directions:
In a large non stick skillet sauté onions until they soften. Add peppers and seasonings and sauté until peppers are almost tender. Add tomatoes, beans, corn and lime juice. Cover and let simmer until tomatoes are soft but not mushy.
Serve with tortilla chips and sour cream.
As an alternative, once the peppers are tender transfer the mixture to an oven-safe dish, mix in the remaining ingredients, cover with shredded cheese and bake until the cheese melts.
White Bean Batter Corn Dogs


Ingredients:
canola oil, yellow cornmeal, flour, white sugar, baking powder, salt, buttermilk, white kidney beans, egg, canola oil, cornstarch

Directions:
In a medium pot, add 4 inches (10 cm] of canola oil and heat to 375°F (190°C].
In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt; stir to combine. Add buttermilk, puréed beans, egg and canola oil; stir until batter is combined.
Place each hot dog on stick — the sticks must be wood as they will be deep fried. In a shallow bowl, add cornstarch. Roll hot dogs in cornstarch and shake off any excess.
Pour batter into a tall glass. Working in batches of two, dip hot dogs in batter, turning stick slowly as you remove to ensure batter stays on. Immediately place into oil and cook until batter is golden-brown, about 3 to 4 minutes or until corndog floats. With tongs, remove from oil and transfer to a paper towel-lined plate.
Serve immediately with your choice of condiments.