xiaoxl/recipe_data huggingface dataset:
Southwestern Sunset Stew With Soft Polenta (Ww Core)


Ingredients:
olive oil, onion, ground cumin, chili powder, ground coriander, all-purpose flour, garlic cloves, diced tomatoes, vegetable bouillon cube, potato, frozen corn, salt, tomato paste, dried basil, ground cinnamon, crushed red pepper flakes, red bell peppers, yellow bell pepper, yellow cornmeal, water, salt

Directions:
In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt.  Mix remaining cup of water to cornmeal to create a slurry.   Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.
* A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.
Fruit Salsa Parfaits


Ingredients:
pineapple chunks in juice, kiwi, strawberry, brown sugar, ground cinnamon, ground ginger, Cool Whip Lite

Directions:
Drain pineapple, reserving juice. Chop pineapple and peaches.
Toss pineapple, peaches, kiwi, strawberries, brown sugar, spices and reserved juice in medium bowl.
Layer fruit alternately with whipped topping in 8 dessert dishes. Serve immediately.
Parmesan Pepper Rolls


Ingredients:
all-purpose flour, sugar, parmesan cheese, salt, fresh coarse ground black pepper, active dry yeast, warm water

Directions:
Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl.
Cover and let rise in warm place about 30 minutes or until doubled in size.
Spray 12 medium muffin cups with nonstick cooking spray. Stir down batter, beating about 25 strokes.
Divide batter among muffin cups. Let rise uncovered 20-30 minutes or until batter rounds over tops of cups.
Bake in preheated 400 degree oven for 15-20 minutes or till golden brown.
Sea Foam Frosting
Category: desserts
By I.A. Purcell

Gooey meringue frosting that is great on spice cakes.

Ingredients:
2  egg whites
1 ½ cups dark brown sugar
⅓ cup water
1 teaspoon vanilla extract

Directions:
Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape. Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks. Spread between layers of cake and then frost the sides and top.

Yields: 2 layer cake (filling and frosting)

Calories: 108.2
Carbohydrates: 27.1 g
Sugars: 26.8 g
Protein: 0.6 g
Sodium: 17 mg
Pineapple Meringue Tart
Category: desserts
By Irishike46

Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.

Ingredients:
2 cups all-purpose flour
1 cup unsalted butter, softened
3 tablespoons white sugar
1 ¼ cups white sugar
1 cup crushed pineapple in juice
2 tablespoons cornstarch
1 tablespoon water
4  egg whites

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan. Bake in the preheated oven until edges are light golden, 20 to 25 minutes. While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly. While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed. Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9x12-inch tart

Calories: 245
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 33.2 g
Sugars: 20.2 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 30.5 mg
Sodium: 16 mg
Kielbasa and Cabbage Packets


Ingredients:
smoked kielbasa, cabbage, ketchup, grainy mustard, caraway seed

Directions:
Preheat grill to medium high.
Tear off 4 18x12 sheets of heavy duty aluminum foil.
Place 1/4 of all the ingredients on each sheet and double fold the edges.
Grill uncovered, 4-6 inches from the heat source, for 30-40 minutes or until the vegetables are tender.
Slow Cooker Spanish Rice
Category: side-dish
By CHILLIE72

Easy, quick Spanish rice in a slow cooker.

Ingredients:
2 pounds ground beef or chuck
1 (28 ounce) can whole peeled tomatoes
2  green bell peppers, chopped
1 cup water
1 (8 ounce) can tomato sauce
2  onions, chopped
1 cup uncooked converted rice
2 ½ teaspoons salt
2 ½ teaspoons chili powder
2 teaspoons Worcestershire sauce

Directions:
Place ground beef in a large skillet. Cook and stir over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker. Combine tomatoes, green pepper, water, tomato sauce, onions, rice, salt, chili powder, and Worcestershire sauce in the slow cooker. Stir thoroughly. Cover and cook on Low until rice is tender, 6 to 8 hours.

Prep time: 20 mins
Cook time: 6 hrs 5 mins
Total time: 6 hrs 25 mins
Yields: 6 servings

Calories: 399
Fat: 17.7 g
Saturated fat: 6.9 g
Carbohydrates: 38.1 g
Sugars: 7.4 g
Dietary fiber: 3.9 g
Protein: 22.1 g
Cholesterol: 68.6 mg
Sodium: 1428.7 mg
Veal Scaloppine


Ingredients:
salt, pepper, butter, parsley, tarragon, chives

Directions:
Pound steaks to 1/8 in. thick.
Sprinkle with salt and pepper.
Melt butter in 12 inch skillet.
Add Steaks and cook on medium high for 3 minutes per side.
Add remaining ingredients and cook 1 minute more.
Add a little more butter(if needed] to make a sauce.
Absolutely Cranberry Smash


Ingredients:
Absolut vodka, cranberry juice cocktail, ginger ale

Directions:
Stir ingredients together., Serve over ice.
Tapioca Cream Cheese Pudding


Ingredients:
nonfat milk, tapioca pudding, chocolate chips

Directions:
In a large sauce pan stir together the milk & pudding mix, then cook over a medium to medium-high heat, stirring constantly, for about 25 minutes, or until the mixture comes to a full boil.
Remove from heat & let cool 5 minutes, then stir well.
Let cool another 5 minutes & again stir well.
Let cool another 5 minutes & stir in the cheese.
Pour into a bowl, cover the surface of the pudding with plastic wrap & let set for about an hour.
If the chocolate chips are to be included, quickly stir them in, then again cover the pudding with plastic wrap & let it cool completely ~ OR enjoy it slightly warm!
Veggie Chopped Salad


Ingredients:
romaine lettuce, iceberg lettuce, bean sprouts, green onions, cucumber, carrot, celery, mushroom, tomatoes, sesame seeds, feta cheese, soy sauce, red wine vinegar

Directions:
Mix all of the lettuce, veggies, sesame seeds and cheese (if you are using it].
Whisk together soy sauce, vegetable oil, sesame oil and vinegar.
Drizzle 1/2 over the salad and toss to coat.  Add more dressing to taste.
Finish with cracked black pepper if you like.
Apple Zinger Juice


Ingredients:
apples, lemon

Directions:
Wash apples and lemon.
Core apples and cut into pieces. Discard cores.
Cut lemon in half and then into a few smaller pieces.
Turn juicer on; put apple and lemon bits into your juicer's chute.
Baileys à la French Toast
Category: everyday-cooking
By Baileys

Made with Baileys Original Irish Cream, nothing can top this French Toast recipe. Well, besides our delicious toppings, of course. Think: chocolate syrup, powdered sugar, mixed berries, and whipped cream!

Ingredients:
½ ounce Baileys® Original Irish Cream
4 ounces whipping cream
2 tablespoons confectioners' sugar
2 ½ ounces Baileys® Original Irish Cream
2 ½ ounces whipping cream
½ teaspoon vanilla extract
2  eggs
2 thick slices bakery-style bread
1 tablespoon butter
3 ½ tablespoons dark chocolate chips, melted

Directions:
Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product. Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish. Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying. Fry dipped bread until golden brown on each side. Top with whipped cream mixture.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 2 servings

Calories: 800.4
Fat: 50.4 g
Saturated fat: 29.3 g
Carbohydrates: 59.5 g
Sugars: 28.5 g
Dietary fiber: 0.9 g
Protein: 10.7 g
Cholesterol: 305.4 mg
Sodium: 350 mg
Best Ever Beef Stew


Ingredients:
round tip roast, all-purpose flour, salt, ground black pepper, garlic cloves, tomato paste, bay leaves, dried thyme, plum tomatoes, button mushrooms, dry red wine, beef broth, russet potato, green peas, soy sauce, potato starch

Directions:
Mix Essence with flour and coat beef cubes with mixture.
Heat oil in heavy-bottomed pot, and brown beef in batches.  Brown darkly for a richer looking gravy.
After removing meat, add onions, carrots, salt and pepper to same pot and cook about three minutes or until soft.  Add garlic and tomato paste and continue cooking for another 2 minutes.  Add the mushrooms, tomatoes, bay leaves, and thyme and cook an additional 2 minutes.
Add wine and stir to deglaze pan then add the broth, potatoes and meat.  Bring to a boil, then reduce heat, cover and simmer for 1 1/2 to 2 hours or till the meat is very tender.  Add peas and soy sauce during the last five minutes of cooking time.  Note:  I removed the lid for the last half hour to begin reducing the gravy.
Remove bay leaves.  Mix potato starch with 1/4 cup water and stir into stew to thicken.  I served this with Cheese Toast and fresh fruit to absolute raves.
White Chicken Chili


Ingredients:
skinless chicken thighs, onion, garlic cloves, fat-free chicken broth, cumin, dried oregano, salt, great northern beans, white shoepeg corn, lime juice, cilantro

Directions:
Remove as much fat from chicken as possible. Place chicken in bottom of cockpot. Mix onion, garlic, broth, spices and red pepper sauce. Pour over chicken and cook on low 4 to 5 hours or till chicken is done.
Remove chicken and cool slightly. Strip chicken from bones with two forks and roughly chop.
Add back to broth mixture in crock pot and add remaining ingredients.
Cover and cook on low another 15 to 20 minutes.
Shrimp and Lemon Skewers With Feta Dill Sauce


Ingredients:
low-fat plain yogurt, scallion, garlic cloves, fresh dill, feta cheese, extra virgin olive oil, large shrimp, lemons

Directions:
Light the grill.
In a medium mixing bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill.
Stir in the Feta, mashing it slightly.
season with salt and pepper.
In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill and olive oil.
Add shrimp and lemon, season with salt and pepper.
Toss to coat well.
Thread 3-4 shrimp with 2 lemon wedges per skewer.
Season with salt and pepper.
Grill over medium-hot fire, turning occasionaly, until the shrimp are charred and cooked through, about 5 minutes.
Transfer skewers onto a platter and serve at once with Feta-Dill Sauce.
Dutch Pancakes


Ingredients:
butter, flour, sugar, salt, eggs, milk, confectioners' sugar, butter, lemon wedge

Directions:
Preheat oven to 425 degrees.
Set a 10" heavy skillet with heat resistant handle over moderately low heat.
Melt butter in skillet; tilt skillet to coat sides and bottom.
Sift together flour, sugar and salt.
Beat eggs and milk together.
Stirring constantly, blend the egg mixture into flour mixture.
Quickly pour batter into hot skillet.
cook 2-3 minutes over medium heat.
Place skillet in oven and bake about 10 minutes or until the pancake is a light golden brown and top spings back when lightly touched at center.
Remove to warm platter. Sift confectioner's sugar over top (I buttered heavily first, then sifted confectioner's sugar over it. The butter melted and created a sort of sugary paste with the confectioner's sugar - yum!].
Serve at once with lemon wedges (I never did!].
Strawberry Blue Cheese Salad
Category: salad
By CHRISPENTINA

Unusual ingredients make this salad refreshingly different! Even kids like it!

Ingredients:
½ cup chopped pecans
3 tablespoons raspberry vinegar
3 tablespoons balsamic vinegar
3 tablespoons olive oil
6 cups mixed salad greens
2 cups diced fresh strawberries
8 ounces crumbled blue cheese
½ cup diced red onion

Directions:
Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned. In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil. In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 302.2
Fat: 25.1 g
Saturated fat: 8.6 g
Carbohydrates: 11.4 g
Sugars: 6.2 g
Dietary fiber: 3.4 g
Protein: 10.4 g
Cholesterol: 28.4 mg
Sodium: 546.2 mg
Creamy Potato Soup by Frau Danger


Ingredients:
potatoes, celery, onion, chicken broth, vegetable broth, sea salt, milk, heavy whipping cream, butter, fresh parsley, dried parsley, chives, dried chives, fresh ground pepper, bacon, cheddar cheese

Directions:
In a large dutch oven, combine potatoes, celery, onion, broth (or water] and salt.
Bring pot to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
Reduce heat and stir in remaining ingredients, except cheddar cheese.
Simmer until the soup thickens and is hot and bubbly, about 5-10 minutes.
Either add cheddar cheese and stir into soup or sprinkle on top just before serving.
You can also add some onion & garlic flavored croutons to each bowl of soup for some extra crunch.
Kalua Pork
Category: meat-and-poultry
By Linda Rogers

Savory pork butt with a smokey flavor.  Any coarse salt can be used in place of the Hawaiian sea salt.

Ingredients:
3 pounds pork butt roast
2 cups water
1 teaspoon liquid smoke flavoring
¼ cup Hawaiian sea salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 6 servings

Calories: 263.7
Fat: 17.2 g
Saturated fat: 6 g
Protein: 25.4 g
Cholesterol: 94.3 mg
Sodium: 4959.7 mg
Air Fryer Pizza Dogs
Category: main-dish
By Soup Loving Nicole

Perfectly crisp hot dogs and pizza toppings are combined in this kid-friendly recipe. They are made in an air fryer from start to finish and ready in no time.

Ingredients:
2  hot dogs
4 slices pepperoni, halved
½ cup pizza sauce
2  hot dog buns
¼ cup shredded mozzarella cheese
2 teaspoons sliced olives

Directions:
Preheat an air fryer to 390 degrees F (200 degrees C). Make 4 slits down each hot dog. Place hot dogs in the air fryer basket and cook for 3 minutes. Transfer to a cutting board using tongs. Place a pepperoni half in each slit of the hot dogs. Divide pizza sauce between buns and fill with the hot dogs, mozzarella cheese, and olives. Return hot dogs to the air fryer basket and cook until buns are crisp and cheese is melted, about 2 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 hot dogs

Calories: 443.7
Fat: 28.2 g
Saturated fat: 11.1 g
Carbohydrates: 28.6 g
Sugars: 5.8 g
Dietary fiber: 2 g
Protein: 18.1 g
Cholesterol: 57.2 mg
Sodium: 1408 mg
Evan's Chicken Salad


Ingredients:
black olives, cucumber, dill, onion, hard-boiled eggs, mayonnaise

Directions:
"Mix all together."
Easy Maple Pecan Monkey Bread


Ingredients:
sugar, cinnamon, pecans, brown sugar, butter, maple syrup

Directions:
Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
Combine the sugar and cinnamon in a gallon sized plastic bag.
Remove dough from canisters and separate into 16 biscuits.  Use a sharp knife to cut each biscuit into quarters.  Place 4 pieces in the bag and shake it up to coat the pieces well.  Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
In a small bowl, combine melted butter, brown sugar, and maple syrup.
Spoon the mixture evenly over the biscuit pieces.
Bake 25 to 30 minutes or until golden brown and cooked through.  Allow bread to cool in pan 10 minutes.  Carefully invert onto serving plate and serve warm.
Cinnamon Oatmeal with Slivered Almonds


Ingredients:
low fat cottage cheese, oatmeal, water, cinnamon

Directions:
Add oatmeal to 1/2 cup water in a bowl and cook in the microwave for 2 minutes., Mix in cottage cheese and cook again for 10 seconds to heat cottage cheese., Sprinkle on cinnamon and add slivered almonds on top of oatmeal.
Easy Authentic Mexican Rice
Category: side-dish
By PattyBluebird

This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.

Ingredients:
¼ cup canola oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup uncooked white rice
1 ½ cups water
1 (6.5 ounce) can tomato sauce

Directions:
Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes. Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 servings

Calories: 158.1
Fat: 7.2 g
Saturated fat: 0.6 g
Carbohydrates: 21.1 g
Sugars: 1.5 g
Dietary fiber: 0.8 g
Protein: 2.2 g
Sodium: 124.1 mg
Key Sir Alicha (Ethiopian Beets and Potatoes)
Category: world-cuisine
By Leftover Inspired

If you love Ethiopian food, this is a must-try. This is one of my favorite dishes. Serve hot over injera with the sauce to soak up.

Ingredients:
¼ cup canola oil
1  yellow onion, diced
½ teaspoon salt, divided, or as needed
1 ½ teaspoons minced fresh garlic
1 ½ teaspoons minced fresh ginger  (Optional)
2 large beets, diced
1 cup water, or more as needed
4 large potatoes, diced

Directions:
Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil. Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 486
Fat: 14.6 g
Saturated fat: 1.2 g
Carbohydrates: 82.1 g
Sugars: 13.7 g
Dietary fiber: 12.6 g
Protein: 10.2 g
Sodium: 413.9 mg
Grilled Mini Cheesecakes


Ingredients:
light cream cheese, sugar, eggs, lemon juice, vanilla, cherry pie filling

Directions:
Light grill., Mix together cream cheese, eggs, juice, vanilla and sugar., Spray mini muffin tin with fat free non-stick spray., Put Nilla wafer in the bottom of each cup., Fill each cup almost to the top with mixture., Place muffin tin on grill and lower heat., Close lid to grill and check every 5 minutes until set., Let cool., Top with a spoonful of cherry pie filling if desired.
Shrimp Jambalaya


Ingredients:
large shrimp, olive oil, onions, celery, carrot, tomatoes, garlic cloves, Worcestershire sauce, Tabasco jalapeno sauce, bay leaves, white rice, white wine, andouille sausage, salt, pepper

Directions:
Toss shrimp with creole seasoning and set aside.
Saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent].
Add tomatoes, garlic, Worcestershire sauce, Tabasco sauce, and bay leaves and bring to a simmer.
Stir in rice.
Add white wine and chicken stock, stirring constantly.
Return to a simmer.
Turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally.
Add shrimp and sausage.
Cover and cook for another 10 minutes.
Remove bay leaves.
Add salt and pepper to taste.
Fried Chicken


Ingredients:
kosher salt, fresh ground black pepper, ground cayenne pepper, garlic powder, onion powder, mustard powder, all-purpose flour, chicken drumsticks, buttermilk, canola oil

Directions:
Mix the salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder together in a bowl. Divide the spices evenly between 2 mixing bowls.
Add the flour to 1 of the bowls, mix well, and set aside.
Rub the chicken drumsticks with the reserved spice mix. Poke all of the pieces with a fork a few times to let the flavors seep down into the meat. Set aside.
Pour the buttermilk over the chicken, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour. You can also let the chicken marinate longer, even overnight.
Add the flour mixture to a large re-sealable plastic bag. Remove the chicken pieces from the buttermilk and in batches, drop them into the bag, shaking them to make sure they become heavily coated.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.].
Drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. Work in batches, if necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown.
Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, pop the chicken into a preheated 325 degrees F oven, until they are fully cooked.
Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil. Transfer the drumsticks onto a serving platter, or put into a bucket. Serve the chicken hot, room temperature, or cold.