HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes until tender. Peel, slice and set aside. Fry bacon until crisp. Cook onion and pepper in bacon drippings. Mix together flour, sugar, salt, pepper and celery seed and stir in. Cook over low heat until bubbly. Remove from heat. Stir in vinegar and water; boil 1 minute. Add bacon. Add hot mixture to potatoes and mix well. Add pickle vinegar, salt or sugar to suit your taste.
Heat oven to 325°. Grease a loaf pan, either 9 x 5 x 3-inch or 8 1/2 x 4 1/2 x 2 1/2-inch, with shortening, using a pastry brush. Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in the remaining ingredients. Pour into pan. Bake until a wooden toothpick inserted in the center comes out clean, 60 to 70 minutes. Let cool for 10 minutes, then loosen sides of pan and remove. Makes 1 loaf.
In pan, combine pie filling, sugar, pineapple with juice and cornstarch. Cook until thickened. Remove from heat and add gelatin. Stir well. When thoroughly cooled, add bananas and nuts. Pour into 2 pie shells. Top with Cool Whip and refrigerate.
Cream sugar, shortening and eggs well. Add flour, soda, cinnamon and salt, then add hot raisin juice. Mix well. Add raisins. Roll into a ball in sugar and put on cookie sheet. Bake at 375° for 10 to 12 minutes.
Heat oven to 400°. Melt butter in glass baking dish. Mix remaining four ingredients with butter, then bake, uncovered, for 1 hour.
Drain pineapple, using juice for liquid with cake mix. Let cool. Beat cream	cheese	and pudding mix until thick. Spoon on	cake. Then spread pineapple on. Spread Cool Whip over pineapple.	Sprinkle with nuts. Keep refrigerated. Use 9 x 13-inch cake pan.
Grind deer and hog meat and mix with remaining ingredients. Cook with scrambled eggs or form patties and pan-fry.
Beat eggs. Add sugar. Beat until fluffy. Melt margarine on low heat. Add the chocolate chips and melt. Add the egg mixture. Fold in nuts and marshmallows. Put into a 9 x 13-inch pan. Refrigerate.
Using rubber gloves, cut tops off peppers. Core center and rinse. Stuff each pepper with cheese. Mix egg, sausage and enough Bisquick to make a dough. Wrap sausage mixture around peppers. Roll in Shake 'n Bake and bake at 350° for 30 minutes.
In a large nonstick skillet, over medium-high heat, heat 1 tablespoon olive oil. Add eggplant and garlic; saute until eggplant is well-browned, about 10 minutes. Add remaining 1 tablespoon of oil to skillet along with onion and peppers. Saute about 5 minutes, until the peppers and onion are softened and lightly browned. Stir in drained tomatoes, broth, vinegar and capers. Bring to a boil. Reduce heat and simmer 5 to 8 minutes, until tender. Meanwhile, in a large saucepot of boiling, salted water, cook pasta as the package directs; drain. Place in a large serving bowl and toss with the eggplant mixture.
Beat egg whites and add 1 cup brown sugar. Combine all other ingredients until well mixed and spread in a baking pan. Spread the brown sugar-egg white mixture on cake mixture. Sprinkle chopped nuts. Bake 40 minutes at 350°.
Melt margarine, then add peanut butter, graham crackers, sugar and vanilla. Make into small balls and put on wax paper. Put chocolate and wax in double boiler and let melt. Then dip the balls in the chocolate and wax. Put on wax paper to cool.
In a large bowl toss all ingredients, except sesame seed. Pour vinaigrette over. Sprinkle with sesame seed.
Spread pecans in a pie plate. Microwave, uncovered, at High for 4 to 5 minutes or until toasted, stirring after every minute. Set aside.
Steam squash and onion. Add milk, egg and seasonings. Place in buttered baking dish. Top with bread crumbs and grated cheese. Bake at 350° for 30 minutes.
Crumble cookies. Add instant coffee and melted butter. Mix and press into a 9 inch pie pan. Chill. Crumble candy bars and mix with softened ice cream. Press ice cream mixture into pie pan. Add a layer of chocolate sauce. Top with whipped topping.
Heat vinegar, water and sugar. Add other ingredients. Fill pint jars and seal tightly.
Cream margarine until soft and add sugar. Beat until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in marmalade, raisins and flour. Pour into greased and bottom-lined deep 7-inch cake pan. Level the surface. Bake 350 degrees for 1 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.
Prepare pie crust and line pie pan. Combine meat, milk, dry soup mix, pepper and allspice. Mix well. Lightly pat into pastry-lined pie pan. Top with potatoes. Put on top crust and seal edges. Cut slits into top. Bake at 350° for 1 hour. Serve with warm catsup.
Combine potatoes, carrots, celery, onion, salt and pepper in a saucepan with 2 cups of water. Cover and bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are just tender. Do not drain.
Combine apples, orange and pear. Add raisins and pecans. Mix. Add mayonnaise and mix thoroughly until all ingredients are evenly covered. Chill and serve.
Mix rhubarb and sugar. Let stand 30 minutes. Bring to a boil over medium heat and boil 12 to 15 minutes. Remove from heat. Add Jell-O and pineapple and put in sterilized jars. Refrigerate or can be frozen. Use plastic containers for freezing.
Melt margarine. Stir in seasonings. Put cereal and pretzels in a large flat pan. Pour butter sauce over the cereal mixture, tossing to blend. Bake uncovered in 250° (low) oven for 1 hour, stirring 3 or 4 times. Add nuts the last 15 minutes.
Mix everything (in large bowl) with mixer except apples, raisins and noodles. To first mixture, add remaining ingredients. Place in greased 13 x 9-inch pan. Bake 1 1/2 hours at 300°. Served as a side dish with a main course.
Cook ground beef with the onion and mango. Drain. Add garlic powder, Italian seasoning and spaghetti sauce.
Cream melted butter with sugar mixed with flour. Grate rind of lemon and add to butter and sugar. Squeeze and add juice. Add 3 eggs, one at a time, beating after each one. Add milk. Pour mixture into unbaked pie shell. Bake 30 minutes at 375°.
Preheat oven to 350°. Press out crescent rolls in a large pizza pan. Bake 8 to 10 minutes. Mix cream cheese, Miracle Whip and dressing; pour over cooled rolls. Spread on mixed veggies over dressing; top with shredded cheese.
Combine carrots, bread crumbs, cheese, salt, pepper and hot sauce. Toss lightly. Beat egg whites (at room temperature) until stiff peaks form. Fold into carrot mixture (mixture may be chilled at this time). Shape mixture into 1-inch balls and roll in cornflakes. Place balls on lightly greased baking sheet. Bake at 375° for 30 minutes or until golden brown. Makes 1 dozen.
Mix all together and pour in graham cracker crusts. Chill before serving. Makes 2 pies.
Preheat oven to 350°. Beat eggs slightly. Add all other ingredients. Beat until fluffy. Pour into two pie crusts. Place foil strips around crust edges. Bake 45 to 50 minutes, or until knife tip placed in center comes out clean. Cool and serve with Cool Whip, 1/4 teaspoon cinnamon and nuts mixed in. Swirl over pie slices.
In a large bowl beat together the eggs, sugar, oil and vanilla until smooth. Blend together flour, cinnamon and salt. Add flour mixture to egg mixture, blending well. Dissolve baking soda in water. Add to batter, combine well. Add nuts and apples. Combine well. Batter will be very thick. Spoon batter into greased 9 x 13-inch baking pan. Bake at 350° for about 55 minutes or until toothpick inserted in center comes out clean. Cool in pan. Dust with powdered sugar when completely cool. Garnish with apple wedges.
Pour undrained pineapple into greased 9 x 13-inch cake pan. Pour cherry pie filling over pineapple and sprinkle cake mix over cherry pie filling. Sprinkle with nuts. Pour melted margarine over cake top. Bake at 350° for 45 minutes or until done.
Mix and bake orange cake as directed on box. Bake in round cake pans.	Let cool. Slice cake and make four layers.
Preheat oven to 350°. Grease an 8 x 8-inch baking pan well. Drain juice from black cherries and reserve it. Place drained cherries and pecans in the pan. In a medium sized mixing bowl, cream together the applesauce and honey. Add eggs and milk and beat again.
Heat oil in large saucepan over moderate heat for 1 minute. Add onion and green pepper; saute, stirring often for 2 minutes or until slightly softened. Add beef; stir and cook for 2 minutes or until no longer pink. Pour off the fat. Add seasoning mix and black pepper to saucepan. Stir. Cook over moderate heat for 1 minute. Mix in tomatoes and kidney beans. Bring to a simmer, stirring often. Add green beans and red pepper flakes. Cover and simmer 5 minutes. Cook rice according to package directions. Serve chili over rice and enjoy!
Mix the first 7 ingredients together. Add the pecans, apples, coconut, raisins and pineapple. Pour into a large sheet pan (15 1/2 x 10 1/2 x 1). Bake 1 hour at 325°. While the cake is still hot, pour the glaze over it.
Saute onion, pepper and thyme in bacon grease until vegetables are tender. Stir in soup and water. Add chicken and thyme to taste. Serve over rice.
Brown beef, add onions, peppers and cheese. Sift meal, salt and soda. Combine sifted mixture with beaten eggs, milk, oil and corn. Pour 1/2 bread mixture in a deep greased skillet or Corning Ware dish. Add meat mixture, top with other 1/2 of bread mixture. Bake at 350° for 45 minutes.
Melt margarine in skillet. Add zucchini, onion, salt, pepper and tomatoes. Cook, covered, 12 minutes or until tender. Sprinkle with cheese. Makes 4 servings.
Saute onions and celery in margarine until tender. Combine with prepared chicken, cooked rice and broccoli. Add mushroom soup, cheese soup, chicken broth and salt. Mix thoroughly. Bake, uncovered, at 350° for about 40 minutes.
Mix dry ingredients in large bowl. Melt chips and oil in microwave 2 minutes, stirring once. Heat 10 seconds more until smooth. Pour over cereal mixture. Stir until well coated. Spread on wax paper covered cookie sheets to cool.
Combine ingredients and boil until peanuts are coated and liquid is used up, stirring frequently. Put on greased cookie sheet. Sprinkle with salt.	Bake 30 minutes at 350°; stir. Sprinkle with salt a few times while baking. As they cool, stir again to avoid sticking. Cool completely and store in airtight container.
Put all ingredients in saucepan. Place over direct heat. Stir until dissolved. Boil 3 minutes. Add 2 teaspoons vanilla. Put in covered container; will keep for weeks in refrigerator.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.
*Fish Fillet Suggestions: Cod, flounder, orange roughy, pike, sea bass, sole or whitefish.
Cook bacon until crisp; drain and set aside. Saute onion and celery in bacon drippings until golden; drain off excess fat and discard. Add tomato paste, water, brown sugar, mustard, vinegar and garlic salt. In a 3-quart casserole, combine pork and beans, kidney beans and limas. Add crumbled bacon, onion and celery sauce. Stir to mix. Bake, uncovered, in a 350° oven for 1 hour.
Cover bottom of baking dish with bacon, onion and cheese. Cover with eggs and milk mixture. Bake in middle of oven at 350° for 40 minutes.
Simmer chicken in water until tender. Remove skin and bones, break into pieces. Mix together the soup, cottage cheese, chiles, onion, tomatoes and chicken pieces. In a 3-quart buttered casserole dish, place a layer of tortilla pieces. Cover with a layer of soup and chicken mixture and a layer of grated cheese, repeat, bake at 350° for 30 minutes. Serves 4.
Mix the first 2 ingredients together; cover and refrigerate overnight. Make sauce with pineapple juice, white vinegar, sugar, flour and egg. Refrigerate overnight also. The next day, combine sauce and pineapple mixture with the Cool Whip, diced apples and peanuts. Mix together and refrigerate before serving.
Beat eggs with sugar. Add all rest of the ingredients, pumpkin last. Bake in Bundt cake pan for 50 to 55 minutes at 350°.
Pour hot milk over margarine; add sugar, eggs, salt, vanilla and coloring. Stir until sugar is dissolved. Pour into deep pie crust, then sprinkle with nutmeg. Bake at 375°. Do not open oven door for 17 minutes. Pie is cooked when tip of paring knife comes out clean after inserting halfway between center and edge of pie.
Heat the bacon drippings in a 12-inch cast-iron Dutch oven over medium heat on the stove top (or a fire or hot coals). Add the onion and cabbage. Cook, covered, over just enough heat to steam the cabbage for 25 to 30 minutes, or until tender. Stir occasionally to keep the onion from browning too much. Stir in the apples, lemon juice, sugar and salt. Cover and continue to cook over low heat for another 25 to 30 minutes, stirring occasionally, until the apples are soft and cooked down. Serves 10 to 12.
Mix salad dressing and sour cream with lemon and garlic. Let stand one day.
Sift dry ingredients together. Beat eggs; add vanilla, applesauce, apple juice and apples. Blend in dry ingredients. Pour into greased baking dish and bake at 350° for 45 minutes or until done.
Brown beef and pour off excess fat. Place a layer of beef, then a layer of potatoes, then a layer of onion, then a layer of peas in a square casserole dish. Repeat layers until all ingredients are used. Pour soup over top. Bake at 375° in preheated oven, covered, for 30 minutes, then bake 1 hour, uncovered.
Scald half the milk and add 1/2 cup of the sugar and the salt. Bring to a boil. Mix flour, cornstarch and beaten egg and yolks with remaining milk. Beat until smooth. Add a little of the hot milk until blended. Combine both mixtures together and cook over hot water until thick, stirring frequently. Remove and add the butter and flavorings. Beat until smooth.
Put berries in oblong type, greased pan. Cover with pineapple. Pour dry cake mix over this and top with broken nuts. Melt butter and drizzle over all. Bake approximately 1 hour at 350°. Serve with ice cream or Cool Whip.
Whisk mustard and vinegar in bowl. Add oil and continue to blend. Stir in garlic and whisk until creamy. Add salt and pepper to taste. Can be made ahead. Serves 6 to 8.
Mix all vegetables together in a large bowl. Pour Italian dressing over the vegetables and toss lightly. Store, covered, in refrigerator for 2 days. Drain before serving. Makes 10 servings.
Mix ingredients together in the order given. Sterilize 7 to 9 wide-mouth pint jars and lids. Grease jars with shortening. Fill jars half full. Bake on middle rack in oven for 45 minutes at 325°. As soon as the cakes are done, remove jars one at a time from oven. Wipe rim of jars clean with a damp cloth and put on the hot sterile lid. Screw down the bands and let cool. DO NOT USE SMALL-MOUTH JARS. DO NOT ADD ANY OTHER INGREDIENTS. As cake cools, it will pull away from the sides of the jars. SHELF LIFE IS ONE YEAR.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour half and half into bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours until set. Garnish with additional whipped topping and chocolate shavings. Makes 8 servings.
Heat water, yogurt and vegetable oil to boiling. Stir in oats, wheat germ and bran. Set aside until cooled to very warm (125° to 130°), about 30 minutes.
Mix dry ingredients. Add eggs, vanilla, pineapple and juice. Add nuts. Pour into greased 9 x 13 pan. Bake at 350° for 40-45 minutes.
Heat oven to 450°. Sift together corn meal, flour, baking powder, soda and salt. Combine egg, buttermilk and vegetable oil. Add to corn meal mixture, stirring to dry ingredients. Fill greased medium muffin cups 2/3 full. Bake in 420° oven for 25 minutes or until golden brown.
Cut the hens into halves. Mix together the remaining ingredients and rub all over the hen halves. Let these marinate for a few hours, turning them regularly. Grill over charcoal or oak. Serve with a dry Gewurztraminer or dry Riesling. Serves 2.
Add all ingredients together. Make into balls (walnut size). Freeze on cookie sheet. After they are frozen, they will hold shape while you cook them. Bake at 350° for 15 minutes. Makes about 30.
Slice up apples in large bowl; add sugar substitute, flour, cinnamon, nutmeg, salt and butter. Mix together. Place crust in pie plate. Line bottom of plate with a little flour. Pour ingredients into crust. Bake for 50 minutes at 425°.
In large heavy skillet, saute onion and garlic in oil until vegetables are soft. Brown meat and add. Drain fat. Add tomatoes and puree and all seasonings. Heat mixture until bubbly. Reduce heat; cover the pan and simmer the chili for about 30 minutes. Add kidney beans, jalapeno peppers, green peppers, carrots and celery. Simmer, covered, about 20 minutes. Add corn to pot after ten minutes.
Combine apple juice, cranberry juice cocktail and the spices in saucepan and bring just to a boil. Serve hot in punch cups or mugs.
Melt Jell-O with 1 cup boiling water. Chop cranberries, pineapple with liquid and sugar together in blender. Pour into Jell-O mixture. Add apple and pecans. Refrigerate until set.
Drain all fruits. Combine with buttermilk and pudding mix. Mix gently with fruits and refrigerate.
Peel and devein shrimp. Cook onions, peppers, celery and garlic in butter until tender. Blend in flour and seasonings. Add tomatoes and tomato sauce and cook until thick, stirring constantly. Add shrimp and simmer for 20 minutes. Serve over rice.
In large baking pan, place chicken on bottom of pan. Mix soups and evaporated milk, then pour over chicken. Pour stuffing on chicken mix. Then mix butter and broth and pour over stuffing. (Mix in broth, salt, pepper, onion salt, garlic powder, then pour.) Bake 45 minutes in 350° oven.
Mix flour, rolled oats, brown sugar and oleo with mixer until crumbly. Press in ungreased 13 x 9-inch pan. Bake at 350° for 15 minutes.
Brown hamburger and onion; drain and cut squash in 1/4-inch slices and cook 5 minutes in small amount of water. Drain and reserve 1/4 cup liquid. Grease 1 1/2-quart casserole. Layer 1/2 meat, 1/2 squash and 1/2 cup cheese; combine soup and liquid. Layer meat, squash and soup and top with cheese. Bake, uncovered, 45 minutes to 1 hour in 350° oven.
Drain pineapple, reserving 2 tablespoons juice. In small mixer bowl, beat softened Gourmandise, cream cheese and reserved pineapple juice until well blended. Stir in pineapple; chill thoroughly. Shape into ball; roll in pecans. Chill until serving time. Serve with crackers and fresh fruit slices. Makes about 2 cups.
Combine potatoes, sugar, eggs, salt, 1/2 stick oleo, milk and vanilla. Spoon into 1 to 1 1/2-quart baking dish. Combine brown sugar, flour, nuts and 1/3 cup oleo. Mix until crumbly. Spread over sweet potato mixture. Bake at 350° for 35 minutes. Serves 8.
Sift flour and sugar together; add beer and mix well. Batter will be thick and lumpy. Pour in a greased 9 x 5 x 13-inch loaf pan. Bake in a 350° oven for 1 hour or until golden brown.
Place butter in saucepan. Bring to boil. Remove from heat; add sour cream and sugar and cool to lukewarm. Dissolve yeast in warm water 5 minutes; stir sour cream mixture. Add beaten eggs. Combine flour and salt gradually. Add yeast mixture; mix well. Cover dough and refrigerate overnight. Punch dough down; divide dough into 2 parts, shaping into any desired shape rolls. Let rise until double in bulk, 45 minutes to 1 hour. Bake at 350° for 20 to 25 minutes. Serves 20.
Put all together. Bake 1/2 hour at 350°. Serve with peas and add a white sauce.
Mix with a spoon in a large bowl. Pour into greased and floured Bundt or tube pan. Bake at 350° for about 1 1/2 hours. (Cake is done when nicely browned and has pulled away from sides of pan.)
Combine all ingredients except English muffins. Mix well. Spread about 1/4 cup of crab mixture and top of each muffin half. Broil 4 to 5 inches from heat until cheese melts (about 2 to 3 minutes).
Gently toss together all ingredients. Cover; chill several hours. Makes 7 cups.
Set oven at 375°. Combine rice and water in 2 1/2-quart casserole. Salt and pepper chicken and arrange on top of rice mixture. Bake, covered, for 1 hour.
Put vegetable shortening into bowl; add hot water. Mix shortening	until melted and add flour and salt. Mix well. Makes 2 double crust pies.
Pierce skin of squash about 4 times. Cook whole squash 8 to 10 minutes until soft to touch. Cut in half; remove seeds. Season or fill with desired filling. Cook covered 5 to 6 more minutes.
Line a 9 x 13-inch pan with 6 tortilla shells. Brown meat and onion. Combine meat, onion, tomatoes and taco seasoning. Spread over shells in pan. Combine 1 cup Cheddar cheese and cottage cheese. Spread over top of mixture in pan. Lay 3 tortilla shells over top. Sprinkle remaining 1 cup Cheddar cheese over shells. Bake covered with foil at 375° for 20 minutes. (Use glass baking dish.)
Mix sugar, oil and eggs in separate bowl. In different bowl, mix flour, salt and cocoa. Mix buttermilk and vanilla together. Combine all together, then add soda to boiling water and pour into other ingredients (grease pan). Cook 30 minutes at 350°. (Use buttermilk icing.)
In large skillet stir-fry broccoli and carrots in margarine for 3 minutes. Add squash and asparagus; stir-fry until crisp-tender. Reduce heat to medium. Add Velveeta cheese, half and half and oregano. Stir until cheese is melted. Add cooked chicken cubes, pepperoni, macaroni and Parmesan. Stir lightly and serve. Makes 6 servings.
Bring salad, oil, white vinegar, sugar, Italian seasonings, salt, pepper and dry onions to a boil. Let cool. Add carrots, artichokes and mushrooms. Marinate 24 hours. Take this to a party, there won't be a drop left.
Lightly grease the bottom of a 9 x 13-inch pan. Layer ingredients in following order in bottom of pan: 1/2 of the chilies, 1/2 of the grated cheese, remaining chilies, remaining cheese. Beat eggs, flour and milk together. Season to taste with salt and pepper. Pour egg mixture over cheese and chilies. Bake 30 to 35 minutes at 350°. Allow quiche to set for 20 minutes before serving.
Fry hamburger and onion. Drain and add soup, mushroom slices, sour cream and cheese. Simmer for 10 minutes. Cook noodles; drain and add to mixture.
Combine Cheddar cheese, cream cheese and margarine until blended. Spread 1/4 of mixture on 1 ham slice; repeat with remaining cheese mixture and ham slices. Roll up from short side; chill for several hours.
Wet hands to mix ingredients. Form into ball. Place in fridge overnight. Serve with crackers.
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, oil and 1 1/2 cups flour; beat until smooth. Add enough flour to make stiff dough. Turn out onto floured surface and knead until smooth. Place in greased bowl; let rise until double in size. Punch down; divide in half. Flatten each half in pizza pan (greased). Cover with pizza sauce. Bake in a 425° oven for 15 to 20 minutes.
In saucepan, bring to slow boil; set aside to cool. Separately beat 4 egg whites; add cooled mixture to egg whites. Top your pudding pie and bake at 325° for 15 minutes.
Bake in oven of 325° to 350° for 30 to 35 minutes.
Combine ingredients in saucepan. Bring to boil. Cover and remove from heat. Let stand 12 minutes.
Preheat oven to 350°. Mix the first three ingredients and put in a 9 x 13-inch glass container. Bake for 10 minutes.
Crush graham crackers and add melted butter. Pat into 9 x 13-inch pan. Bake in 350° oven for 10 to 15 minutes. Cool.
Boil raspberries, 1/4 cup margarine, white sugar and cornstarch until thick. Cool; add vanilla. Mix together all the rest of the ingredients. Mix until crumbly. Pack 3/4 mix in bottom of 9 x 13-inch pan. Pour filling on top and top with remaining crumbs. Bake 30 minutes at 350°.
Boil chicken until done. Debone it and put in diced potatoes and corn. Cook until potatoes are done. Put in 2 tablespoons crushed rosemary, salt and pepper. Put in bow tie noodles and cook until tender.