xiaoxl/recipe_data huggingface dataset:
Dilly Potato Rockets


Ingredients:
dill, dill, sour cream, garlic clove, chicken broth, scallions, white vinegar, olive oil, lemon juice, radishes, dill pickles, corn

Directions:
In a saucepan, add potatoes to chicken broth and bring to a boil. Continue boiling for 2-3 minutes. Once the potatoes are cooked, drain them, return to pot and stir in white wine vinegar. Let cool to room temperature.
To roast corn, spritz whole hulled corn cobs with olive oil, place on broiler pan and brown slightly in the broiler for 5-8 minutes. Once done, let cool and cut corn off the cob. Set aside.
In a bowl, whisk together the sour cream, goat cheese, garlic, olive oil, and lemon juice. Add dill and scallions, mix well. Stir in the potatoes. Season to taste with salt and pepper.
Using plastic push-up containers, layer all ingredients listed including potato salad. First, add one layer of potato salad. Then, add a thin layer of diced radishes. Next add a thin layer of finely chopped dill pickles. Now add a layer of crumbled bacon. Finally, add one more layer of potato salad and top it with a layer of roasted corn. Put cap on container. Repeat these steps for all 12 containers.
Serve in a chilled bowl of ice to keep cool.
Easy Fresh Corn Fritters
Category: side-dish
By Anna Silvani-Morrison

Excellent with fresh corn when it's in season!

Ingredients:
3  egg whites
1 ⅔ cups fresh corn kernels
3  egg yolks, beaten
¼ cup sifted all-purpose flour
½ teaspoon salt
1 dash ground red pepper
6 tablespoons vegetable oil

Directions:
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Mix corn, egg yolks, flour, salt, and red pepper together in a large bowl; fold beaten egg whites into the corn mixture. Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 fritters

Calories: 211
Fat: 16.4 g
Saturated fat: 3 g
Carbohydrates: 12.6 g
Sugars: 1.6 g
Dietary fiber: 1.3 g
Protein: 5.1 g
Cholesterol: 102.4 mg
Sodium: 232.1 mg
Miniature Chicken Eggroll Appetizers


Ingredients:
chicken breasts, oyster sauce, soy sauce, canola oil, garlic clove, celery, onion, green cabbage, bean sprouts, carrot, salt, black pepper, green onions, canola oil

Directions:
Set out eggroll wrappers to bring to room temperature. Cover with a damp cloth to keep them from drying out if needed.
Rinse the chicken breast and pat dry with paper towels, cut off any fat. In a medium size sauce pan, over medium heat, add chicken and fill with water. Bring to a boil until chicken is fork tender, (about 30-35 minutes]. Remove from heat, drain and let cool to the touch. Finely dice chicken and set aside.
In a small size mixing bowl, mix together the oyster sauce, sesame oil and soy sauce. Set aside, then wash and prepare the vegetables.
Heat the wok or large size skillet on medium-high heat, and add 2 tablespoons oil. Add the minced garlic and stir until aromatic (15 seconds]. Add the celery and chopped onions to the hot oil.
Stir-fry until the onions are beginning to brown, and then add the cabbage, bean sprouts and shredded carrots. Add salt and pepper to taste to the bean sprout mixture. Stir in the diced green onions and stir fry for 2 minutes more.
Add the chicken to the wok or skillet. Then add the sauce mixture with the chicken and vegetables. Stir well to coat, then remove from the heat and let cool to the touch.
Assembling the egg rolls:
Cut the wrappers down the middle, turn them over and cut down the middle again, (making 4 small even squares], lay an egg roll wrapper square out in front of you with point facing you.
Place 1 tablespoon of the filling in the middle, spreading it out so it doesn’t bunch up but not going right to the edges of the wrapper. Dip your finger tips in water. Wet 3 edges of the wrapper, excluding the bottom edge that is closest to you.
Lift the bottom of the wrapper over the filling.  Fold in the sides, pressing down to stick, and roll up the egg roll the remainder of the way. Press down the top edge to seal.
Carefully add the miniature stuffed egg rolls into the hot oil, (seam side down], 10 to12 at a time, and deep-fry until they turn golden brown. (Add more oil, if needed]. Remove and drain on paper towels.
Serve with Sweet and Sour sauce, Duck sauce and/or Hot Mustard for dipping.
Makes about 64 miniature eggrolls.
Rock & Roll Baked Onion Dip


Ingredients:
cream cheese, parmesan cheese, onion, mayonnaise, garlic powder, black pepper, sea salt

Directions:
Preheat oven to 425 degrees Fahrenheit.
Lightly grease a pie pan.
In a bowl MIX everything.
Pour into pie pan.
Bake in the preheated oven about 30 minutes or until lightly browned.
You can sprinkle some shredded cheddar cheese on top and return to oven for a few minutes to melt if you wish.
Breakfast Granola Cups
Category: main-dish
By The Gruntled Gourmand

These little delights will be the star of any brunch gathering! You can substitute applesauce for mashed bananas, if desired. Use your favorite yogurt to fill the cups and top with fresh fruit of your choice!

Ingredients:
cooking spray
¼ cup mashed banana
¼ cup honey
½ teaspoon almond extract
1 ¼ cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon salt
3 cups yogurt

Directions:
Spray 6 muffin cups with cooking spray. Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again. Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 194.3
Fat: 3.1 g
Saturated fat: 1.4 g
Carbohydrates: 34 g
Sugars: 21.5 g
Dietary fiber: 2.1 g
Protein: 8.8 g
Cholesterol: 7.4 mg
Sodium: 184.3 mg
Rice Cooker Asian Noodle Soup


Ingredients:
water, bonito flakes, shiitake mushroom, udon noodles

Directions:
Place water in rice cooker.  Turn rice cooker on to "cook".
Place all ingredients in water and leave to boil.  If noodles stick out of water, this is ok as they will go limp and all be covered to cook as the water heats up.
Once noodles are cooked to desired consistancy, turn off rice cooker and serve in a bowl.
You can add soba sauce, furikake, or other toppings as you wish.
Grandma Joyce's Famous Waffles


Ingredients:
flour, baking powder, salt, milk, eggs, shortening

Directions:
Sift together flour, baking powder, and salt.
In a separate bowl, mix together eggs and milk, then stir in melted shortening (you may substitute oil or butter but the resultant texture won't be quite as good!].
Pour into dry ingredients and mix well.
*Batter needs to be somewhat thin.  Add more water if necessary.
Waffle iron has to be good and hot before pouring in the batter.  Waffles are done when steam stops (if the waffle iron is hot enough, you should be able to hear the waffles steam.  You may also see steam around the edges of it. Be careful!].
Grandma's Famous Syrup!:  In a saucepan, bring to a boil the following ingredients: 2 cups white sugar, 2/3 cup water, pinch of salt, 1 Tbs. white corn syrup.  Simmer about 5 minutes, then add 1 Tbs. Maple flavoring.
Chewy Cherry Vanilla Oatmeal Cookie Bars


Ingredients:
shortening, brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, ground cinnamon, salt, oats, pecans

Directions:
Preheat oven to 350°F, In large bowl, beat shortening and sugars until creamy., Add eggs and vanilla.  Beat well., Add flour, baking soda, cinnamon and salt. Mix well., Add oats, cherries, and pecans.  Mix well., Spread mixture in an ungreased 9 x 13 metal baking pan., Bake 30 to 35 minutes or until a toothpick comes out clean., Cool for 15 to 30 minutes before cutting into bars., Store tightly covered.
Hamantaschen-Cookies (Haman's Hats)


Ingredients:
eggs, sugar, orange zest, margarine, butter, all-purpose flour, unbleached flour, prune filling

Directions:
Hamantaschen are the traditional cookies of Purim, a festive holiday on the Jewish calendar.
Grease cookie sheets.
In large bowl, beat eggs slightly.
Add sugar, orange peel and margarine; beat until mixture is light and fluffy.
Lightly spoon flour into measuring cup; level off.
Add flour; mix well.
Cover with plastic wrap; refrigerate 1 1/2 hours for easier handling.
Heat oven to 350°F.
On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness.
Keep remaining dough refrigerated.
Cut with floured 3-inch round cookie cutter.
Place 1 inch apart on greased cookie sheets.
Spoon heaping teaspoonful poppy seed filling on center of each circle. Moisten edges of dough circles with water.
Shape into triangles as shown in diagram, folding 3 sides in without completely covering filling; pinch corners to seal.
Bake at 350° for 8-12 minutes or until edges are light golden brown.
Cool 1 minute; remove from cookie sheets.
Sloppy Joses #Ragu


Ingredients:
corn tortillas, extra virgin olive oil, salt, black pepper, onion powder, extra virgin olive oil, Italian sausage, black pepper, onion powder, garlic powder, onion, garlic, cumin, cinnamon, soy sauce, avocados, limes, cilantro, queso fresco

Directions:
Seasoned Tostadas:
Preheat oven to 400 degrees.  Lightly brush Corn Tortillas on each side with Olive Oil and place on two baking sheets (4 on each]. Season with Salt, Pepper, and Onion Powder. Bake in oven for 5 minutes, then flip the tortillas, season other side, and bake for another 5 minutes (until crispy and golden brown]. Remove from oven and set aside.
Sloppy Jose Topping:
Preheat a large frying pan. Add 1 tablespoon Olive Oil and heat for another minute. Add the Sausage, pepper, onion powder, and garlic powder and cook until nicely browned. Remove sausage from pan with a slotted spoon and set aside to drain on a paper towel.
Add 1 tablespoon of Olive Oil to the pan and heat. When pan is heated, add chopped onion, set heat on medium, cover and cook for 10 minutes, stirring occasionally until onions are translucent. Add chopped garlic and cook for 1 minute, stirring frequently. Return sausage to pan and mix with onion mixture. Stir in 1 24 oz jar of Ragu Garden Combination sauce. Add Cumin, Cinnamon, Cocoa, and Soy Sauce and bring to a simmer. Simmer for 15 minutes stirring occasionally.
To assemble: place 2 tostadas on each of 4 plates. Divide contents of pan evenly onto each tostada. Divide avocado evenly and arrange on top of meat, squeeze ¼  of lime over each each, top with crumbled queso fresco, and chopped cilantro. Serve immediately.
Serves 4.
Santa Fe Chicken Pilaf


Ingredients:
rice pilaf mix, fat-free chicken broth, cumin, diced tomato, fresh tomato, whole kernel corn, canned black beans

Directions:
Prepare rice according to package directions, using chicken broth instead of the water.
Add cumin with contents of spice pack.
Stir remaining five ingredients into rice mixture.
Top with cheese; if desired.
Mystery Pie


Ingredients:
sugar, graham cracker crumbs, pecans, vanilla, baking powder

Directions:
"Beat egg whites until stiff Mix together sugar, graham cracker crumbs, pecans, vanilla and baking powder Fold gently into beaten egg whites Bake in a 9 inch pie pan at 350 degrees for 25 minutes Top with whipped cream."
Pumpernickel Onion Bread ( Breadmaker 1 1/2 Lb. Loaf)


Ingredients:
water, dark molasses, distilled white vinegar, brown sugar, instant coffee granules, onions, caraway seeds, salt, bread flour, bread machine yeast

Directions:
Measure all ingredients into bread machine pan in the order suggested by manufacturer.
Process on basic/white bread cycle; use medium/normal crust color setting.
Remove bread from pan; cool on wire rack.
Chocolate Angel Food Dessert


Ingredients:
chocolate chips, sugar, eggs, vanilla

Directions:
Melt chocolate chips with sugar.
While melting, beat egg whites; set aside.
Beat 4 egg yolks.
Add to chocolate mixture and cook 1 minute, stirring frequently.
Whip the cream; add chocolate mixture and beat.
Fold into egg whites.
Add cake chunks and mix.
Put into 9x13-inch pan and refrigerate.
Clam Chowder


Ingredients:
clams, onion, butter, russet potatoes, idaho potato, half-and-half, milk, sherry wine

Directions:
Boil the potatoes in their skins until tender., Dry them and the skins will slip right off., Cut into small dice and set aside., Saute the onion in butter until translucent., Add clams with juice and corn to the onion., Simmer for a few minutes to combine the flavors., Gently stir in cooked potatoes., Chowder can be prepared ahead to this point., Add combined milk and half and half to desired taste and consistancy., Heat thoroughly, but do not boil., Serve with warmed sherry on the side, to taste.
18-Carrot Cupcakes


Ingredients:
light brown sugar, eggs, pumpkin pie spice, baking powder, baking soda, flour, unsalted butter, confectioners' sugar, salt, marshmallow cream, pure vanilla extract

Directions:
Preheat the oven to 350°.
Line two 9-cup muffin pans with baking liners.
Using an electric mixer, beat the brown sugar and eggs at high speed for 5 minutes. Add the oil and 2 tablespoons water; beat at medium speed until blended. Mix in the pumpkin pie spice, baking powder and baking soda. Mix in the flour at low speed; stir in the carrots.
Fill each muffin cup halfway with batter and bake until golden, about 20 minutes. Let cool.
Using the electric mixer, beat the butter and confectioners' sugar for 5 minutes. Add in the marshmallow cream and vanilla and mix until combined. Spread on the cupcakes.
Frozen Lemonade


Ingredients:
fresh lemon juice, granulated sugar, cold water, maraschino cherries

Directions:
In a blender or smoothie machine, process the lemon juice and sugar for approximately 30 seconds to blend well.  Add 2 cups of water and half the ice and blend, crushing the ice.  Add the remaining ice and water.  Blend on high speed until the mixture resembles a frozen delight!
Divide among 6 glasses and top each glass with a cherry.
Chicken Tango


Ingredients:
boneless skinless chicken thighs, corn tortillas, yoghurt, onion, garlic cloves, mango, red cabbage, olive oil, salt, roasted cumin

Directions:
Pre- heat oven to 325° F. Bake tortillas for 10 minutes Let them cool. Blend tortillas into coarse powder, add Sargento cheese. Make sure cheese does not melt. Broil poblano peppers. Remove some charred skin. Chop ¼ red onion, garlic, poblano pepper and blend it well. Take ½ cup yoghurt in a bowl, add onion, garlic mixture. Add salt, pepper, lime juice, roasted cumin, red chili pepper, 1 tablespoons oil. Marinate chicken thighs in it for 30-45 minutes.
For avocado sauce, blend avocado, 3tbsp yoghurt, ½ broiled poblano pepper, salt and lime juice.
Toss the marinated chicken in tortilla and cheese mixture. Add olive oil in pan on slow heat. Add coated chicken and let it cook on both sides.
For cole slaw finely chop red cabbage. Add salt, lime juice; mix it gently.
To make spicy mango relish, chop mango into fine pieces and add small pieces of poblano pepper.
Thit Kho to -- Pork in Clay Pot


Ingredients:
shallots, fresh ground black pepper, boneless pork loin, egg, soft brown sugar, fish sauce

Directions:
Make the caramel by heating the sugar in a small, heavy-based pan over a low heat.
Stir constantly until it is moist and thick.
Take off the heat and add the fish sauce.
Return to a low heat and stir until the sugar dissolves.
Add the shallots and pepper to the caramel and leave to cool.
Pour the sauce into a claypot or flameproof casserole.
Add the pork to the sauce.
Cover and simmer for about 30 minutes over a low heat, stirring occasionally.
At the end of cooking, the pork should be in a little rich gravy.
Serve with the egg if using, spooning the gravy over them.
Mary's Sweet Drop Biscuits


Ingredients:
all-purpose flour, sugar, baking powder, cream of tartar, salt, shortening, milk, vanilla extract

Directions:
Preheat oven to 425 degrees F.
In a large bowl, combine flour, sugar, baking powder, cream of tartar, and salt.  Cut in shortening with a pastry blender (or 2 knives] until mixture resembles coarse crumbs.  Stir in milk and vanilla extract and mix until just combined.
Drop biscuits onto a cookie sheets (use a 1/4 cup measure and space 2 inches apart].
Place cookie sheets on 2 oven racks near the center of the oven.  Bake biscuits for 12-15 minutes, until they are golden brown, rotating cookie sheets between the upper and lower racks halfway through baking time.
Serve warm.
Mom's Hunchback Chicken Wings


Ingredients:
chicken drumsticks, sugar, soy sauce, gingerroot, garlic clove, pepper, paprika, chili powder

Directions:
Set oven to 350*F.
Mix all ingredients except sugar in bowl or jar. (I use a jar so I can just shake it all together].
Line baking sheet with tin foil. Spray with no stick cooking spray.
Place wings on baking sheet. Sprinkle with sugar. Let sit for 20 minutes.
Pour soy mixture over wings. Let sit for 30 minutes turning occasionally to coat.
Place in oven for 45 minutes to 1 hour until done.
Four Egg Yellow Cake
Category: desserts
By Carolyn

This is our favorite yellow cake recipe. I usually don't get to put any icing on  before it is gone.

Ingredients:
1 cup shortening
2 cups white sugar
4  eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 ¾ cups milk

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour one 9 x 13 inch pan. Cream together shortening and sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan. Bake for 45 minutes, or until cake tests done.  Cool.

Yields: 1 -9x13 inch cake

Calories: 214.3
Fat: 9.9 g
Saturated fat: 2.6 g
Carbohydrates: 28.7 g
Sugars: 17.6 g
Dietary fiber: 0.4 g
Protein: 3.1 g
Cholesterol: 32.4 mg
Sodium: 177.1 mg
Grilled Wild Duck Breast
Category: meat-and-poultry
By Spencer & Serena

A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.

Ingredients:
¼ cup Worcestershire sauce
2 tablespoons olive oil
½ teaspoon hot sauce
2 tablespoons minced garlic
¼ teaspoon black pepper
8  skinned, boned duck breast halves

Directions:
Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight. Preheat a grill for medium-high heat. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 297.4
Fat: 10.7 g
Saturated fat: 1.8 g
Carbohydrates: 4.8 g
Sugars: 1.8 g
Dietary fiber: 0.1 g
Protein: 43.2 g
Cholesterol: 222.5 mg
Sodium: 346.3 mg
Traditional Indiana Breaded Tenderloin Sandwich
Category: meat-and-poultry
By Kathi Richards Smith

If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!

Ingredients:
4 (4 ounce) slices of pork tenderloin, cut across the grain
1  egg, beaten
2 tablespoons milk
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon seasoned salt
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups bread crumbs
½ cup peanut oil for frying
4  Kaiser rolls, split
4 teaspoons mayonnaise, or as needed  (Optional)
4 teaspoons ketchup, or as needed  (Optional)
4 teaspoons prepared yellow mustard, or as needed  (Optional)
4 leaves lettuce  (Optional)
4 slices tomato  (Optional)
4 slices onion  (Optional)
4 slices pickle, for garnish  (Optional)

Directions:
Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size. Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels. Preheat  oven broiler, and set the oven rack about 6 inches from the heat source. Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

Prep time: 1 hr
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 4 sandwiches

Calories: 478.3
Fat: 14.7 g
Saturated fat: 3.1 g
Carbohydrates: 55.8 g
Sugars: 6.5 g
Dietary fiber: 3.8 g
Protein: 29.6 g
Cholesterol: 97.8 mg
Sodium: 1446.4 mg
Pink Lemonade


Ingredients:
sugar, water, lemon juice, cranberry juice, pomegranate juice

Directions:
In a pitcher, stir to dissolve sugar in water., Add lemon and cranberry juice., Chill for 1 hour or add ice.
Microwave Meatballs


Ingredients:
ground turkey, ground beef, water, dried basil, dried oregano, dried parsley, garlic powder, egg, parmesan cheese, mozzarella cheese

Directions:
Mix ground meat, bread crumbs, water, basil, oregano, parsley, garlic powder, and egg.
Form mixture into about 15 meatballs.
Put meatballs in a microwave safe baking dish.
Cover with spaghetti sauce and parmesan cheese.
Cover dish with plastic wrap and microwave at 70% power for 12 minutes.
Uncover; add Mozzarella cheese.
Microwave at 70% power for 1 to 1-1/2 minutes or until the cheese is melted.
Pasta With Crispy Prosciutto and Arugula Pesto


Ingredients:
arugula leaf, roasted garlic, minced garlic clove, walnuts, parmesan cheese, extra virgin olive oil, pasta, canola oil, prosciutto, sun-dried tomatoes, parmesan cheese

Directions:
Combine the first three pesto ingredients (arugula, garlic and walnuts] in a blender or food processor and pulse to a coarse consistency.
Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
Finally, either stir or process in the 2 tablespoons of parmesan.
Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible.  Fry for about a minute, turn and fry an additional minute or until crispy.  You can kind of visually tell when it’s there by the browning and how it's somewhat stiff when turning.  Drain on paper towels.
Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!