xiaoxl/recipe_data huggingface dataset:
The Best Ever Vegan Sushi
Category: world-cuisine
By i-have-the-munchies

One of the hardest foods for me to give up after I became vegan was sushi. Nothing beats fresh spicy tuna, or shrimp tempura crunch rolls. Unfortunately, many vegan sushi restaurant options are bland and filled with nothing but veggies. I'm left rather unsatisfied and still craving the creamy texture of sashimi. I decided to try my hand at making my own veggie rolls. Serve with pickled ginger, soy sauce, and wasabi to enjoy an authentic sushi experience!

Ingredients:
1 cup short-grain sushi rice
2 cups water
1 pinch salt
1 ½ teaspoons vegetable oil
¼ cup rice vinegar
2 tablespoons white sugar
⅛ teaspoon salt
1 (16 ounce) package extra-firm tofu
1 tablespoon olive oil, or more as needed
¼ small onion, minced  (Optional)
1 teaspoon garlic, minced  (Optional)
¼ cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
2 tablespoons sriracha sauce, or to taste
2 sheets nori, or as needed
½  avocado - peeled, pitted, and sliced
½ cup matchstick-sliced Savoy cabbage
¼ cup matchstick-cut carrots
¼ cup matchstick-cut seeded cucumber

Directions:
Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or thin wooden spoon. Reduce heat to low and cover. Cook until all water is absorbed and rice is tender, about 20 minutes. Let cool. Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until the mixture is slightly wet and sticky, but not gooey; you may not need all of the liquid. Press excess liquid out of the tofu using a paper towel. Cut tofu into strips. Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side. Mix vegan mayonnaise and sriracha together in a small bowl. Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet. Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling. Remove sushi roll from the plastic wrap, slice into pieces, and top with the sriracha mayonnaise.

Prep time: 30 mins
Cook time: 38 mins
Total time: 1 hr 23 mins
Yields: 6 servings

Calories: 298.9
Fat: 13.6 g
Saturated fat: 2.2 g
Carbohydrates: 36.8 g
Sugars: 6.1 g
Dietary fiber: 3.3 g
Protein: 8.9 g
Sodium: 337.8 mg
Slow Cooker Beef Round Stew
Category: soups-stews-and-chili
By Donna Jeanne

Let this beefy stew cook while you're at work. Serve on rice, or with fresh hot rolls from the oven.

Ingredients:
1 cup all-purpose flour
salt, to taste
ground black pepper, to taste
2 pounds beef round steak, cubed
3 tablespoons vegetable oil, or as needed
8 ounces fresh mushrooms, chopped
1 large onion, chopped
1 cup chopped carrot
4 cups beef broth, divided
2 (.87 ounce) packages dry brown gravy mix
1 large potato, cubed
¼ cup frozen peas
¼ cup frozen corn
¼ cup frozen lima beans
¼ cup frozen cut green beans
1 (10.75 ounce) can  condensed cream of mushroom soup  (Optional)

Directions:
Place the flour in a shallow bowl, and mix with salt and black pepper. Sprinkle beef with more salt and black pepper. Press the beef cubes into the seasoned flour, and tap off the excess flour. Heat the vegetable oil in a large skillet over medium heat, and cook the beef cubes until browned on all sides, working in batches. Place the browned beef into a slow cooker. Place the mushrooms, onion, and carrot in the skillet with the last batch of meat; place in the slow cooker. Pour about 1 cup of beef broth into the skillet, and stir to dissolve any brown bits left in the bottom of the skillet. Pour into the slow cooker. In a saucepan over medium heat, whisk the remaining beef broth with the dry gravy mix until smooth. Bring the gravy to a boil, reduce heat to medium low, and simmer until thickened, about 2 minutes. Stir the gravy into the stew. Mix in the potato, frozen peas, corn, lima beans, and green beans. If you prefer a thicker gravy, mix in the cream of mushroom soup. Place the lid on the cooker, set to low heat, and cook until the beef is very tender, about 4 hours. You can cook the stew up to 8 hours if necessary.

Prep time: 30 mins
Cook time: 4 hrs 25 mins
Total time: 4 hrs 55 mins
Yields: 10 servings

Calories: 303.1
Fat: 10.2 g
Saturated fat: 2.5 g
Carbohydrates: 27.1 g
Sugars: 3.5 g
Dietary fiber: 2.8 g
Protein: 25.2 g
Cholesterol: 48.3 mg
Sodium: 1004.4 mg
Monster  Chocolate Chip Cookies


Ingredients:
shortening, butter, white sugar, brown sugar, eggs, vanilla, all-purpose flour, baking soda, salt, pecans, flour

Directions:
Preheat oven to 375 degrees.
Spray cookie sheets with baking spray.
toast pecans in oven or in saucepan over medium heat.
cream shortening, butter, and sugars.
add eggs and vanilla.
combine dry ingredients (3-1/2 cups flour, salt, and baking soda]. Add them to the creamed mixture and stir well.
Stir in toasted pecans and chocolate chips.
Dip a 1/4 cup baking scoop into a bowl of extra flour, tap excess flour off the scoop (this will prevent dough from sticking to the scoop, redip in flour as needed].
drop cookie dough by 1/4 cupfuls onto greased cookie sheet at least 2 inches apart.
bake 13-15 minutes (13 for chewier cookie, 15 for crisper cookie].
cool on cookie sheet for about 5 minutes before removing from the baking sheet.
Cilantro-Lime Chicken Soup


Ingredients:
tortillas, leek, bell peppers, celery ribs, garlic cloves, dried oregano, nutmeg, chicken bouillon cube, chicken breasts, chicken thighs, frozen corn, lime, cilantro

Directions:
Heat a very large, wide pot over medium. Add 2 tsp oil (or just spray]. Add tortilla strips and cook, stirring frequently, until toasted, 2-3 minutes. Remove to paper towel.
Add remaining 1 tsp oil to pot. Add leek and cook, stirring frequently, until slightly softened, about 1 minute. Add peppers and celery. Cook until vegetables begin to caramelize, about 12 minutes. Add garlic and cook 1 minute more. Stir in 3 cups water and the spices. Increase heat and bring to boiling. Add bouillon cube, stirring until dissolved. Add chicken. Reduce heat and simmer until chicken is cooked through, about 6 minutes.
Remove chicken to cutting board. Using two forks, shred chicken. Then stir into soup along with corn. Cook until corn is hot, about 2 minutes. Stir in juice from half a lime, along with cilantro. Serve soup with lime wedges and garnish with tortilla strips.
BBQ Dry Rub
Category: side-dish
By AMYNTAYLORSMOM

My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!

Ingredients:
1 ¼ cups white sugar
1 ¼ cups brown sugar
½ cup salt
¼ cup freshly ground black pepper
¼ cup paprika

Directions:
In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 1/2 cups

Calories: 60
Fat: 0.1 g
Carbohydrates: 15.3 g
Sugars: 14.3 g
Dietary fiber: 0.6 g
Protein: 0.2 g
Sodium: 2.4 mg
Apricot Cream Cake


Ingredients:
eggs, water, vanilla flavor instant pudding and pie filling mix, milk, flaked coconut, mint leaf

Directions:
Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
Split each cake layer in half horizontally.  (I used dental floss while my husband gently held the cake in place with a clean kitchen towel.  It was very easy to do!] Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.
Cod and Cabbage Stew


Ingredients:
bacon, onion, baking potato, green cabbage, boneless skinless cod, heavy cream, chives, salt, white pepper

Directions:
Fry bacon in a 4 1/2 qt (or larger] sauce pan until crisp.
Remove bacon with a slotted spoon and drain on paper towels.
Add onion to drippings and sautee until golden.
Add clam juice and potato, bring to a boil, reduce heat and simmer until potato is tender.
Add cabbage, and simmer 2 minutes.
Add fish and simmer until fish turns opaque.
Add cream, bacon, chives, salt and white pepper and simmer 1 minute before serving.
The Best Smoothie Ever!!!


Ingredients:
strawberries, banana, sugar, warm water

Directions:
Put all in a blender and blend until it sounds smooth., Pour into cups and Enjoy!
Homemade Biscuit Mix
Category: bread
By DAVES_POOKY

Add a few simple ingredients, bake, and voila! You'll have hot, tasty homemade biscuits fast!

Ingredients:
10 cups all-purpose flour
½ cup baking powder
2 tablespoons white sugar
2 teaspoons salt
1 ¼ cups vegetable oil

Directions:
Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture. Store in an airtight container in a cool, dry place for up to three months.

Prep time: 15 mins
Total time: 15 mins
Yields: 11 cups

Calories: 148.2
Fat: 5.9 g
Saturated fat: 0.9 g
Carbohydrates: 21 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Sodium: 341.2 mg
Pizza Tronchetto


Ingredients:
all-purpose flour, instant yeast, salt, olive oil, sugar, warm water, parmesan cheese, mozzarella cheese, tomatoes, rocket, parma ham, cheese

Directions:
1. Combine sugar, water and yeast in a measuring cup or small bowl.
2. Combine flour and salt in a large bowl and make a well in the center.
3. Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
4. If dough is too sticky, add a bit more flour.
5. Knead until smooth on a lightly floured surface.
6. Place in an oiled bowl, cover with lightly oiled cling film and let rise until doubled.
7. Punch down and let rest for 10 minutes.
8. Divide into four portions and roll into oval shapes.
9. Preheat the oven to 220c.
10. Cut the Tallegio cheese into cubes and divide between the pizza portions.
11. Thinly slice the mozzarella cheese and divide between the pizza portions,spoon over the ricotta cheese, sprinkle a little Parmesan on each.
12. Pull the sides of the pizza together and crimp to seal.
13. Place on a tray or hot pizza stone and cook for 12-15 minutes until golden.
14. Place on serving dish or plates and top with Parma ham, rocket and tomatoes, sprinkle with Parmesan and serve.
Baz's Glazed Onions


Ingredients:
yellow onions, butter, honey, Dijon mustard, red wine vinegar, paprika, clove, water

Directions:
Preheat oven to 350., Cut a cross 1/2 inch deep in the top of each onion, spreading it open slightly., Combine butter, honey, mustard and vinegar, blending until smooth., Add spices and mix well., Place onions close together in ovenproof dish., Pour the water around them and spoon about 2 T  glaze over each onion., Bake for one hour, basting with the remaining sauce every 10 minutes.
Easy Cheesy Noodles


Ingredients:
plain yogurt, butter, all-purpose flour, cheddar cheese, monterey jack cheese, parsnip, olive oil, fresh ground black pepper, nutmeg, red pepper flakes

Directions:
Roast parsnip:
Cut parsnip into small cubes and place on baking sheet. Drizzle with a couple teaspoons of olive oil and a sprinkle of salt. Toss to coat and bake at 400*F. for about 15-20 minutes, until browning on the edges and tender.
Meanwhile, cook the egg noodles in boiling water for about 8-9 minutes(al dente]. Drain well.
In a small pan, heat the half and half and plain yogurt until hot(don't let boil] Turn off heat.
Heat a skillet and add 2 tbls. butter, stirring with a whisk to melt.
Add the yogurt mixture, remove from heat and stir until smooth.
Add cheeses, roasted parsnip, salt, pepper, nutmeg and red pepper flakes. Add the cooked noodles, stir well.
Pour mixture into a 1 1/2 quart baking dish.
Melt the remaining 2 tbls. butter and combine with the fresh breadcrumbs. Sprinkle over top of casserole.
Bake 30-35 minutes, until bubbly and top browned.
Enjoy!
Note: Add some shaved cauliflower(roast with parsnips last 10 minutes], peas, grated onion, or other vegs. to give more nutrition and flavor.
Carla's Sausage Cheese Balls
Category: appetizers-and-snacks
By Mitchell

This appetizer is a holiday favorite at my house. Meaty, cheesy, and delicious! Perfect way to get the kids involved. They can make the whole dish with little or no supervision.

Ingredients:
1 (16 ounce) package bulk mild pork sausage
1 (16 ounce) package bulk hot pork sausage
1 (8 ounce) package shredded sharp Cheddar cheese
2 cups biscuit baking mix (such as Bisquick®)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Mix mild sausage and hot sausage in a large bowl until evenly blended. Stir Cheddar cheese into sausage mixture. Mix biscuit baking mix into sausage mixture about 1/2 cup at a time until baking mix is moist. Roll meat mixture into 1 1/4- to 1 1/2-inch balls. Arrange meatballs on prepared baking sheet. Bake in the preheated oven until meatballs are no longer pink in the center and cheese is browned, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 349.3
Fat: 25.5 g
Saturated fat: 10.4 g
Carbohydrates: 13.1 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 16.3 g
Cholesterol: 62.9 mg
Sodium: 1042.9 mg
Open-Face Grilled Eggplant Sandwiches


Ingredients:
extra virgin olive oil, eggplants, plum tomatoes, buffalo mozzarella, basil leaves, coarse sea salt

Directions:
Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.
Cream Cheese Spread - Sugar Free


Ingredients:
cream cheese, unsalted butter, Splenda sugar substitute, vanilla

Directions:
Beat all of the ingredients until smooth., Enjoy!
Jolly Green Apple


Ingredients:
"vodka"

Directions:
In a shaker, combine Vodka and schnapps, and ice., Shake and pour into a pint glass., Fill to the top with Sprite and Enjoy!
Hot Cocolat


Ingredients:
"marshmallows"

Directions:
Bring the milk to a simmer in a medium saucepan over medium to medium-high heat.
Add the chocolate and cocoa powder.
Whisk until the chocolate has melted.
Simmer for an additional minute, whisking continuously.
Remove from the heat and pour into mugs.
Top with dollops of whipped cream or marshmallows, sprinkle with cocoa powder, and serve.
TIP: For a festive touch, sprinkle with tinted sugars instead of cocoa. Try spooky orange for Halloween, merry red and green for Christmas, cool blue for Hanukkah, or romantic red for Valentine's Day.
Zoo Station


Ingredients:
Amaretto, irish cream

Directions:
Shake ingredients over ice., Strain into shot glass.
Chicken Cordon Bleu-The Easy Way


Ingredients:
boneless skinless chicken breasts, ham, swiss cheese, white wine, parsley, salt, pepper, milk

Directions:
Take chicken breast and cut a slit in each lengthwise.
Mix in a small bowl  the swiss cheese, ham cubes, parsley, white wine and spices.
Fill in the chicken pockets with ham mixture.
Dredge chicken in milk then bread crumbs. Place in baking dish sprayed with non-stick cooking spray.
Cook at 350* for 30 to 45 minutes, until chicken reaches 165* and is a nice light golden brown.
French Dip Sandwiches


Ingredients:
beef broth, garlic, Kitchen Bouquet, bay leaf, tri-tip roast, provolone cheese

Directions:
"Place first 5 ingredients into crockpot, stir well.  Add roast, turn to coat.  Cover and cook on low 8 hours.  Remove roast and allow to sit 10 minutes.  Slice roast thinly.  Remove bay leaf and pour Au Jus into individual serving dishes for dipping.  Fill rolls with sliced meat and top with sliced provolone."
Baked Zucchini With Mushrooms


Ingredients:
fresh mushrooms, onion, vegetable broth, eggs, zucchini, parmesan cheese, pepper, dried oregano

Directions:
In a large nonstick skillet, combine mushrooms, chopped onions and 1/2 cup water.  Cook over medium-high heat, stirring often, until liquid has evaporated and vegetables are beginning to brown.
To deglaze, add 1/3 cup of the vegetable broth and stir to scrape any browned bits free from pan bottom.
Continue to cook, stirring occasionally, until vegetables begin to brown again.
Repeat deglazing and browning steps 2 more times, using 1/3 cup broth each time.  Onion should be golden brown.
This should take about 15 to 20 minutes total.
Remove pan from heat.
In a large bowl, beat eggs to blend.  Stir in shredded zucchini, mushroom mixture, bread crumbs, cheese, pepper and oregano.
Turn into greased 9x13" baking dish, spreading out evenly.
Bake uncovered at 350 until casserole appears set in center when dish is gently shaken -- about 35 minutes.
Let stand 5 minutes, then serve.
Soft N' Chewy Vegan Chocolate Chip Cookies


Ingredients:
brown sugar, granulated sugar, Ener-G Egg Substitute, vanilla extract, all-purpose flour, cornstarch, baking soda, baking powder, salt

Directions:
Preheat oven to 350 degrees.
Cream together Earth Balance and sugar together, until thoroughly mixed.
Make egg replacement in a separate bowl and then add it to creamed sugar mixture, along with the vanilla extract. Mix until thoroughly incorporated--we're going for "light and fluffy"!
In a separate bowl, combine all dry ingredients, mix thoroughly with a wire whisk, then add to wet mixture. Mix until just incorporated, but do not over mix.
Add chocolate chunks to your liking and mix lightly.
Spoon (heaping teaspoon or a tablespoon] onto ungreased cookie sheet and cook for 8-10 minutes or until edges are golden brown.
Stovetop "Samoa" Rice Pudding


Ingredients:
cooked rice, canned unsweetened coconut milk, sugar, salt, pure vanilla extract, unsweetened coconut

Directions:
In a med-large sauce pan simmer rice, milk, coconut milk, sugar, and salt, uncovered, over moderate heat, stirring frequently (never leave unattended], until desired thickness occurs, about 40 minutes.
Remove from heat and stir in vanilla and coconut extract.
Add shredded coconut to a dry skillet, gently mixing so it wont burn. Will toast quickly so keep an eye on it. Once golden brown, remove from heat and immediately transfer, in a single layer, to a flat surface to cool.
To assemble, start by drizzling about a tbsp of caramel sauce in the bottom of your serving cup. Spoon in pudding, leaving about a half an inch from top of cup. Top with toasted coconut, another drizzle of caramel and finish with a drizzle of chocolate sauce.
Serve warm or cold.  I'm always too impatient to wait, so I eat it as soon as it's cooled down enough so it doesn't burn my mouth -- almost LOL.
Souperior Meatloaf


Ingredients:
ground beef, eggs, water, ketchup

Directions:
Preheat oven to 350 degrees.
Combine all ingredients together in a large bowl.
Shape meat mixture into a loaf on a cookie sheet or 13 x 9 pan.
Bake uncover 1 hour (when center feels firm when pressed].
Let stand 10 minutes before serving.
Green Pie Fish Pie


Ingredients:
potato, lemon, unsalted butter, carrots, onions, olive oil, 1% low-fat milk, salmon fillets, plain flour, frozen spinach, English mustard, cheddar cheese

Directions:
1. Preheat the oven to 180ºC/350ºF/gas 4. Peel the potatoes and cut into large even-sized chunks, then put them into a large pan of boiling salted water for 15 minutes, or until cooked through. Drain and mash with a pinch of salt and pepper, the zest from the lemon and the butter. Place the frozen peas in a colander, pour over some boiling water to defrost them, then drain well and pulse a few times in a food processor. Fold them through the mashed potato to create a rippled effect, then leave to one side.
2. Peel and chop the carrots and onions and cook them in a large ovenproof pan (roughly 30cm in diameter] with a lug of oil for 15 minutes, or until softened but not coloured, stirring occasionally. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets for around 10 minutes, or until cooked through, then use a slotted spoon to remove them to a plate, taking the pan off the heat.
3. Stir the flour into the carrots and onions, then gradually add the milk, a ladleful at a time, stirring continuously. Stir in the spinach until broken down, then season to perfection. Flake in the fish fillets (carefully remove and discard the skin if the fillets have it], add the prawns, mustard and the juice from half the lemon, grate in the Cheddar and stir gently to combine. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it great texture. Bake for 30 to 40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like] – delicious!
Yaki Udon Noodles Recipe | Kathys Vegan Kitchen


Ingredients:
maple syrup, mirin, rice vinegar, vegan worcestershire sauce

Directions:
Remove the noodles from the package and make two slits with a knife in each package.
Then, microwave both for 30 seconds.
Remove the noodles from the bag and place them in a colander and rinse with water, carefully pulling the noodles apart with your hands.
Set aside.
SAUTEEING THE VEGETABLES/MAKING THE SAUCE.
Whisk all the sauce ingredients together and set aside.
Using a Wok or large deep skillet with thick edges, saute the garlic and onion until the onion is translucent.
Next, add the mushrooms and saute until the mushrooms are browned.
Add protein choice, and saute until cooked through or skip this step if not using protein.
Add the drained noodles and toss for 1 minute, then pour in the sauce, and cook for 1 more minute.
Serve with Thai basil as a garnish.
Oreo Cookie Pie


Ingredients:
cream cheese, powdered sugar, vanilla

Directions:
Crush two rows of the first bag of cookies. You can put them in a ziplock-type bag and use a rolling pin, or you can use the bottom of a cup and crush them that way in a bowl. Whichever is easier.  Layer these cookies in the bottom of a 9 x 12 pan and set it aside.
Using a hand mixer, mix half the tub of whipped topping, Â½ cup powdered sugar, the vanilla pudding and the cream cheese well, until blended.  Spread this mixture over the cookies.
Crush the remaining row of cookies from the first bag and sprinkle over this layer.
Using a hand mixer, whip the remaining whipped topping for about 30 seconds, and spread this over the second layer of cookies.
Crush two rows of the second bag of cookies, and spread over the whipped topping
Garnish with the remaining row of cookies.  I normally stand them up in the mixture, so half the cookie is standing up.
Sprinkle with the remaining Â½ cup of powdered sugar, and refrigerate until ready to serve.
Parmesan Drumsticks


Ingredients:
parmesan cheese, dried oregano, paprika, salt, pepper, butter, olive oil, chicken drumsticks

Directions:
Preheat oven to 350°.
In a bowl, mix together the Parmesan, oregano, paprika, salt, and pepper (to taste].
Line a shallow baking pan with foil.
In a small skillet, melt the butter and oil together; dip each drumstick in the butter mixture, then in the cheese mixture, and place on the foil-lined pan.
Bake in oven for 1 hour or until chicken is completely cooked.