HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine spinach, bread crumbs, egg and garlic salt. Spread spoonful of spinach mixture on each tenderized steak; roll as for jelly roll and fasten with wooden picks. Brown in oil in large skillet over medium heat or flame, then remove.
Beat together oil, eggs and sugar. Add remaining ingredients in the order listed. Mix well by hand and bake at 325° in greased tube pan for 1 hour and 15 minutes.
Preheat oven to 350°. Place butter in shallow baking dish and melt butter in oven. Wash mushrooms and remove stems. Place caps in baking dish. Combine remaining ingredients in small bowl and mix with fork until smooth. Mound in mushroom caps. Bake at 350° for 10 to 15 minutes.
In punch bowl, combine apple juice, lemonade and orange juice. Stir in ginger ale. Add ice. Float sherbet on top. Add fruit. Serves 58.
Mix cream cheese and sugar together with 1/4 to 1/2 cup milk. Add Cool Whip and mix together. Break cake into small pieces and add to mixture and stir together. Put in container and let sit in refrigerator for a while. Top with pie filling and serve.
Cook noodles according to package instructions. Mash potatoes; add cheese to potatoes.
Cream sugar and shortening until fluffy. Add remaining ingredients, blending thoroughly. Chill. Shape into 1-inch balls. Bake at 350° for 20 to 25 minutes on ungreased cookie sheet. While warm, roll in powdered sugar.
Mix by hand the cake mix and Cool Whip. Mix all the ingredients; it will be very sticky. Use two spoons to drop a teaspoon-sized ball of dough into a bowl (approximately 1 cup) of powdered sugar. Cover the ball of dough with xxx sugar and drop onto a greased cookie sheet. Bake 12 minutes at 350°.
Beat the 2 eggs together. Add granulated sugar. Beat well. Mix first 8 ingredients. Add milk. Fold in beaten egg whites. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° until firm.
Mix in bowl day before. Spread on 2 x 2-inch party bread. Top with a couple of green olives.
Sift all dry ingredients together, then add sour cream and eggs. Mix well. Add soda to boiling water and mix. Beat all together until smooth. Bake in moderate oven (350°) until done.
Steam broccoli and cauliflower. Place in greased casserole. Beat soup and milk until smooth. Pour over broccoli and cauliflower. Sprinkle cheese over vegetables. Mix Bisquick and oleo until it crumbles and sprinkle over top. Bake at 400° until brown.
Brown sausage in skillet. When brown and there is no more redness, chop up and add onion. When the onion starts to get clear, add the quart of tomatoes. Let all this simmer in the skillet for about 10 minutes. Stir occasionally. Chop the cabbage and add it. Let this cook until the cabbage is done. Add salt and pepper. The cabbage should be done in about 20 to 25 minutes. Stir occasionally.
Crush pretzels fine; melt 1 stick butter. Mix with 1/3 cup sugar. Pour over pretzels; mix well. Bake in 400° oven for 7 minutes. Reserve.
Mix together all ingredients except Quik and cinnamon. Pour 2/3 mix in heavily greased Bundt pan. Sprinkle with Quik and cinnamon. Add rest of batter. Bake at 350° for 45 to 50 minutes. Cool 15 minutes. Turn out on plate.
In baking dish, layer ingredients in order as listed. Sprinkle paprika on top. Bake at 350° for 30 minutes.
Prepare pie shell (9-inch); mix sugar, cinnamon and salt. Add pumpkin, eggs, syrup, vanilla and chopped pecans. Pour into pie shell; sprinkle pecan halves over mix. Bake at 350° for 40 minutes.
Mix in bowl on low speed for 1 minute and 3 minutes on high speed. Pour 2/3 of batter into well oiled Bundt pan. To the remaining batter, add the chocolate syrup and mix well. Pour over the batter in pan and run knife through to marble it. Bake 1 hour at 350°. Allow to cool in pan 15 minutes before turning onto plate.
Brown beef until crumbly, sprinkle with garlic powder. Drain fat. Mix dressing and taco sauce. Mix all ingredients in large bowl, put just enough dressing to coat. Serve with remaining dressing.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yields 24 treats. Has 80 calories and 2 grams of fat.
Cook sausage and drain. Mix eggs, milk, salt and pepper. Grease a 9 x 12-inch baking dish. Place bread in bottom of dish. Sprinkle grated cheese over bread. Sprinkle sausage over cheese. Pour eggs and milk over sausage. Place in refrigerator overnight. Bake at 350° for 30 to 35 minutes.
Heat oil in medium size saucepan, add onion, red pepper, jalapeno pepper, mushrooms, tomatoes, corn, black pepper, cumin and chili powder. Cook over medium-high heat 10 minutes. Add beans, broth and salt. Cook over medium heat 10 minutes or until boils. Remove 1 1/2 cups bean mixture to food processor or blender. Puree. Return to saucepan. Add spinach. Cook until wilted. Serve. Makes 6 servings (11 cups) at $1.26 each with 146 calories per serving, 8 g protein, 2 g fat, 26 g carbohydrates, 373 mg sodium, 0 cholesterol. To keep fat content low, you may use the nonfat Cheddar cheese.
Mix all together. Cook in microwave in a Corning Ware bowl until thick, stirring often. Cool until cold. Then add 1 cup Cool Whip or Dream Whip and a package of colored miniature marshmallows. Mix with drained crushed pineapple, mandarin oranges, cherries, fresh grapes or any fruit of your choice. Keep refrigerated. All fruit must be drained.
Line bottom of bowl with lettuce; top with chopped tomatoes, diced ham, chicken or turkey, layer of English peas, top with egg shell noodles, chopped cheese and onion. Top with Miracle Whip (1 quart jar). Top with bacon bits. Refrigerate 4 hours. Toss when ready to serve. I use my punch bowl for salad.
Boil potatoes in jackets; cool. Put potatoes, eggs, onions, etc. in bowl. Put other ingredients in bowl and beat until smooth. Pour over potatoes and eggs. Mix. Chill 4 hours.
Flake salmon, removing bones. Add all ingredients together and mix well. Should be very moist. Make out into patties and brown both sides in frying pan with cooking oil. Yields approximately 10 patties.
Bring first 4 ingredients to a rolling boil and boil for 1 minute. Remove from heat and cool a little; add next 3 ingredients. Mix well and spread in pan. Cut.
Cream butter, sugars and peanut butter. Add eggs and vanilla. Add flour, salt and soda. Form into small balls and flatten with a fork. Bake at 350° for 9 minutes.
Combine first 6 ingredients in a bowl. Mix well. Spoon into casserole. Sprinkle with cheese. Mix cracker crumbs and margarine in a bowl. Spread over top. Bake at 350° for 30 to 45 minutes, or until brown and bubbly.
Heat water and bouillon in 4-quart Dutch oven to boiling. Layer potatoes, onions and cabbage. Sprinkle with salt. Layer apple and hot dogs on top. Heat to boiling. Cover and simmer 25 to 30 minutes. Serve with mustard and horseradish.
Combine the first 4 ingredients in shallow bowl. Peel eggplant; cut into 1/4-inch slices. Spread both sides of eggplant slices with mayonnaise. Dredge in breadcrumb mixture. Place on a lightly greased baking sheet. Bake at 400°, uncovered, for 10 to 12 minutes, or until browned. Garnish and serve. Makes 4 to 6 servings.
Mix these 5 ingredients. Bake at 350° for 30 to 35 minutes. Allow cake to cool; cut into 4 layers.
Slice and steam carrots for 10 to 15 minutes; do not overcook. Mix soup, sugar, oil, vinegar, mustard and catsup in a boiler. Heat until thickened (10 to 15 minutes). Add remaining ingredients to carrots. Pour soup mixture over vegetables. Chill for several hours before serving. This recipe keeps for about 1 week if refrigerated in a tightly covered container. Makes 24 servings with each serving containing 123 calories.
Melt 1 stick butter in large, heavy pan. Saute cabbage, onion and mushrooms until cabbage is lightly brown but still slightly crisp, using medium to medium high heat and stirring as needed. Try to keep temperature so that the cabbage will brown, but the moisture will cook off and not make the cabbage soggy. Add sliced kielbasa, Worcestershire sauce, salt and pepper. Cook, uncovered until kielbasa is thoroughly heated. While cabbage is cooking add the bouillon cubes to boiling water and cook egg noodles as directed on package. Drain the noodles and toss with remaining butter. Place the noodles on a serving plate and "nest" the cabbage in the center. Great served with hot French bread.
Season beef with salt and pepper. Let stand 10 to 15 minutes. Dredge with flour and brown in hot oil. Pour off all but 2 tablespoons of oil in pan; push beef to one side and saute garlic, onion and tomatoes until mixture is mushy. Add vinegar, bay leaf and enough water to cover beef. Bring to a boil; lower heat and simmer for 1 1/2 to 2 hours or until beef is tender. Taste for seasoning. Bring back to boiling; add green beans and carrots and cook until vegetables are done (about 10 minutes). Serves 4 to 6.
Drain pineapple, reserve liquid. Spread pineapple in lightly greased 13 x 9 pan. Add pie filling; spread gently. Sprinkle nuts on top of pie filling. Sprinkle dry cake mix over nuts. Combine butter and juice. Drizzle over cake. Bake at 350° for 30 to 40 minutes. Cool, cut in squares. Top with whipped cream.
In a small saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, green pepper, pimento, soy sauce, garlic powder and ginger. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Makes about 1 1/4 cups (20 one tablespoon servings).
Mash bananas; cream butter, sugar, eggs, water and vanilla. Add bananas and mix well. Blend in flour and nuts if desired. Grease and flour baking pan. Bake at 350° until brown, 30 to 40 minutes.
In a large bowl, blend sugar, butter, vanilla extract and desired amount of Nestle Choco-Bake. Gradually beat in milk, 1 tablespoon at a time, beating until frosting is smooth. Makes 2 cups frosting.
Mix together until well blended. Put into 2-quart casserole and cook 40 minutes; remove from oven. Top with 1 can fried Chinese noodles. Put in oven and brown noodles.
Cook fettuccine to desired doneness as directed on package. Drain; rinse with hot water. Set aside.
Combine ingredients and store in a tightly covered jar. For serving, place 1 rounded teaspoon in a cup. Add boiling water. Stir and enjoy.
Line cookie sheet with aluminum foil, folding over sides. Line saltines all over cookie sheet. Combine brown sugar with melted butter. Bring to boil for 3 minutes. Spoon mixture over crackers. Put in preheated oven at 400° for 5 minutes. Remove from oven and sprinkle chocolate chips over crackers. Let soften briefly. Smooth with spoon. Cover with chopped nuts. Refrigerate 1 hour, then break into pieces.
Cream shortening and sugar well. Add beaten egg and molasses. Sift dry ingredients together and add alternately with milk. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Dust with confectioners sugar.
Cream together butter, sugar and eggs until well blended. Add salt. Stir in flour; blend well. Add chocolate syrup, vanilla and nuts. Turn mixture into well greased and floured 9-inch square pan. Smooth top. Bake at 350° for 35 minutes or until toothpick comes out clean. Loosen edges. Cool in pan on wire rack. Cut in squares and garnish with pecans or walnuts halves or dust with powdered sugar.
Dissolve jello in 1 cup of boiling water. Add 2 cups of cold water, Kool-Aid and the sugar. Freeze in popsicle mold.
Spread butter on both halves of bun. Sprinkle with cheese and garlic powder. Broil until brown.
Cook broccoli (steamed to firmness). Set aside after cutting in small pieces. Combine beaten eggs, cheese, soup, mushrooms, salt, pepper, garlic and onions; stir. Add broccoli. Mix well in baking dish and bake in oven at 350° for 30 minutes. Remove and sprinkle 1 can of fried onions on top. Return to oven and bake another 20 minutes.
Combine all ingredients. Chill 2 hours. Makes about 2 1/2 cups.
Slice sausage crosswise about 1/2-inch thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. (Soup is even better second day!) Yield: 8 servings.
Melt in a double boiler, then cook over simmering water for 30 minutes. Great on ice cream.
Combine cake mix, pudding, eggs, oleo, vanilla and water in large bowl. Blend well. Beat at medium speed with electric mixer for 10 minutes. Pour in greased 10-inch tube pan. Combine cinnamon and sugar throughout batter. Bake for 45 minutes at 350°. Cool and sprinkle with confectioners sugar.
Cook broccoli and drain well. Heat soup and cheese until cheese melts. Add broccoli. Mix well. Serve warm with a good cracker.
Put ingredients in a casserole dish and stir together. Cook at 350° for 45 minutes.
Brown ground beef in stock pot; drain well. Add onion, green pepper, salt, chili powder and sugar. Cook 30 minutes. Add flour. Cook 5 minutes longer. Add stock, tomato puree, tomatoes and corn and cook 30 minutes longer.
Cut shortening into flour. Add sugar and yeast to warm water. Add yeast water to flour. Knead like biscuits. Roll and cut. Place in greased pan. Let rise until double in size. Bake in 400° oven until golden brown.
Mix together the first five ingredients. Beat egg and milk. Add bread crumbs to liquid and blend. Pour into meat mixture and blend. Shape into small meatballs and bake for 45 minutes at 350°.
Combine butter and sugar in a saucepan. Cook and stir until sugar melts and mixture bubbles vigorously. Remove from heat; stir in nuts. Spread mixture over bottom of lightly baked (but not browned) pie shell. Bake in a hot 425° oven for 5 minutes or until bubbly. Remove from oven.
Add the top 5 ingredients to ice cream freezer and fill with cold whole milk. Freeze.
Melt butter in large saucepan over moderate heat. Stir in onion and cook, stirring occasionally, until onion is translucent (about 5 minutes). Add potato slices and broth; bring to boil over high heat. Reduce heat to moderate and simmer, stirring occasionally, until potatoes are almost cooked through (about 15 minutes). Add celery seed and cook 5 minutes longer, stirring frequently to break up potato slices. Gently whisk with balloon whisk until soup becomes a little smoother, but small pieces of potato should remain. Season with salt and pepper. If not serving immediately, you may want to add a little buttermilk or extra chicken broth because soup will get thicker as it stands. Makes 6 (1-cup) servings.
Flake salmon with fork. Remove skin and bones. Add salt and pepper; beat eggs. Add lemon juice, instant onion, cracker crumbs and milk. Mix well. Stir into salmon. Grease 9 x 5-inch loaf pan. Place mixture in pan. Bake 1 hour at 340°. Yield: 6 servings.
Cream shortening, sugar and vanilla. Add egg and milk. Beat until light and fluffy. Add flour, baking powder and salt. Divide dough in half and wrap in plastic wrap. Chill at least 1 hour. Use half of dough at a time. Turn out on lightly floured surface. Roll and cut in desired shapes. Bake on greased cookie sheet at 375° for 6 to 8 minutes. Cool slightly. Remove from pan. Cool on racks or waxed paper. Frost and decorate as desired. Yields 2 dozen.
Mix altogether. Cut French bread in 1/2-inch slices. Spread with mixture. Bake 10 minutes at 450°.
Mix sugar, flour and cocoa. Add Pet milk and water. Add beaten egg yolks to mixture. Add vanilla, salt and Parkay. Put this on high heat and stir constantly until thick. Take off and beat lumps out, then pour into a baked pie shell. Add meringue on top and bake in a 325° oven for 12 to 15 minutes.
Beat cream cheese until smooth. Add sugar and mayonnaise; beat until light and fluffy. Add cranberry sauce and pineapple. Add nuts, if desired. Fold in whipped cream and gently blend.
Melt butter in saucepan and set aside. Mix bread crumbs, almonds and seasonings together in a mixing bowl. Dip chicken pieces in butter, then coat with crumb mixture.
Cream butter and sugar, add salt, pecans, flour and vanilla; then mix. Roll small pieces of dough in palm of hand in shape of a small finger. Bake cookies in 375° oven for 12 minutes. Roll in powdered sugar while warm.
Brown hamburger. Drain. Add rest of the ingredients and bake in buttered dish for 45 minutes at 375°.
Chop all ingredients together. Use Miracle Whip or mayonnaise, if desired.
Heat oven to 375°. Grease and flour a square 9 x 9-inch pan. Mix flour, sugar, shortening and egg thoroughly. Stir in milk. Blend dry ingredients; stir in. Spread batter in pan. (See Streusel Filling.) Bake 25 to 30 minutes or until toothpick in center comes out clean.
Dissolve yeast in warm water. Add salt and sugar. Add melted margarine. Blend in flour. Knead dough until smooth. When kneaded, cut into small pieces and roll pieces into ropes. Brush with beaten egg; sprinkle with salt. Bake in oven at 425° for 12 to 15 minutes, until browned.
Mix lemon juice, sour cream and minced onion. Spread over fish. Mix bread crumbs, cheese and parsley. Spread over fish. Pour melted butter over bread crumbs. Bake 20 minutes at 450°. Makes a delicious coating over fish.
Fry bacon in a large skillet or Dutch oven until crisp. Drain on paper toweling; crumble and reserve. Drain fat from skillet into a cup. Return 2 tablespoons fat to skillet. Saute onion in fat until tender, about 2 minutes. Combine flour and chili powder on piece of wax paper. Coat liver with flour mixture; add to onion in skillet. Cook, stirring occasionally, until liver is light brown. Stir in tomatoes (with liquid), corn (with liquid), salt and pepper. Heat to boiling; lower heat. Simmer, uncovered, stirring occasionally, until liver is tender, about 5 minutes. Do not overcook. Sprinkle with reserved bacon.
Dissolve soda in sour cream and set aside. Cream butter and sugar. Add well beaten eggs, soda and sour cream and vanilla. Mix well. Add flour and salt, mixing well. Stir in bananas. Pour into greased loaf pan. Bake at 350° for 1 hour.
Boil sugar, syrup and water together slowly until syrup spins a long thread when tested with a spoon (246°). Pour slowly over stiffly beaten egg whites, mixing constantly until mixture thickens and loses its gloss. Add vanilla and nuts or fruit if desired. Drop by spoon onto waxed paper or prepared buttered cookie sheet.
Mix and add Feta cheese. Let stand 1 hour. Serves 4 to 6.
Cream together the butter and sugar; add cheese, then spice, then add flour. Mixture will be very stiff and paste-like when well mixed. Butter a square or oblong baking dish well. Pour apples in dish and then spoon paste batter over the apples. Bake in a 350° preheated oven for 45 minutes.
Cream the butter with mixture of flour and sugar. Add vanilla and pecans. Shape into form of Brazil nut and bake at 300 degrees until brown. Roll in powdered sugar.
Grease Bundt pan. Place frozen rolls into pan. Mix dry ingredients in a small bowl. Sprinkle dry ingredients over rolls. Sprinkle 1 cup nuts over dry mixture. Pour melted margarine over nuts. Let rise at room temperature overnight. Bake at 350° for 30 minutes.
Drain pineapple, reserving juice. Mix flour and sugar. Add juice. Add pineapple and cheese, mixing well. Place in casserole dish. Mix butter and crackers and sprinkle over casserole. Bake at 350° for 20 to 30 minutes.
Discard discolored pinto beans; rinse remainder under cold running water. Drain well. Transfer to large bowl. Add enough cold water to cover. Let soak at least 8 hours or overnight.
Brown meat and then place all ingredients into casserole. Add 2 cups water and mushroom juice. Bake 2 hours at 350°. Top with pecan halves for last 1/2 hour.
Mix ingredients together. Mix well and form into a ball. Chill thoroughly. Roll out very thin, the thinner the better. Cut into shapes. Bake at 350° for 12 minutes until light brown. Dust with sugar and nutmeg, colored sugar or frost after baking or leave plain. Makes 6 to 8 dozen cookies.
Dissolve all ingredients in hot water; then add cold water. Pour into popsicle molds and freeze. Keep remaining liquid in refrigerator.
Cook eggplant (covered) in boiling water about 10 minutes. Drain. Add remaining ingredients and pour into a greased casserole dish. Bake at 350° for 30 minutes or until brown. Serves 6.
Cream sugar and butter; add beaten eggs and beat until fluffy. Add soda in water. Add dry ingredients. Drop by teaspoonfuls on cookie sheet. Bake at 375°. Do not overbake.
Mix sour cream and baking soda. Set aside. On top of stove, melt 2 sticks oleo; add 4 tablespoons cocoa and 1 cup water. Bring to a boil; remove immediately. To melted cocoa mixture, add the sugar, flour, eggs, slightly beaten and salt. When this is well mixed by hand, add sour cream mixture. Pour into an 11 x 17 x 1/2 cookie sheet (ungreased). Bake at 350° for 35 minutes. DO NOT OVERBAKE. While cake is baking, on top of stove, melt 1 stick oleo; add 4 tablespoons cocoa. Remove from heat. Add milk, confectioners sugar and vanilla. Beat by hand. Pour over hot cake as soon as it comes from oven. One cup chopped nuts may be added to the frosting mix. Makes it delicious. Cut into brownie size squares when completely cool.
Mix chicken pieces, Ro-Tel and soups together. Mix well. In 1 1/2-quart casserole dish, layer chips, then chicken mix and top with cheese twice. Bake in 350° oven for 1 hour or until well heated and golden brown on top.
Combine chili sauce, lemon juice, horseradish, salt and hot pepper sauce. Fold in sour cream. Add chopped shrimp. Chill and serve with crop vegetables. Serves 8.
Preheat oven to 350°. Grease 1 1/2-quart casserole. In a large kettle, bring water to boiling. Add noodles and return to boiling. Boil 3 minutes. Drain and rinse with cold water.
Simmer soup meat in water. Add salt, pepper, onion and celery. Cook two hours in large covered pot. Add corn, tomatoes, frozen vegetables, carrots and okra. Let simmer for one hour. Add rice and cook thirty minutes. This recipe should make six quarts of soup.
Mix together. Pour 4 cups rhubarb, cut in 1-inch pieces, in mixture. Put in pie crust. Bake at 450° for 10 minutes, then 350° for 40 minutes.
Wash cucumbers. Pack in pint jars. Place 3 peppercorns and 2 large garlic cloves and 1 head fresh dill in each jar.
Pour fruit in bottom of a greased 13 x 9-inch pan. Pour dry cake mix evenly on top of fruit. Cut margarine in thin slices. Put over cake mix, making sure to cover cake mix all over. Bake in a 350° oven until golden brown. Serve warm with whipped cream or ice cream.
Take bones out of salmon. Add all the ingredients except save 1/4 cup of the bread crumbs. Shape into patties and dip both sides into remaining bread crumbs. Fry in a little oil on both sides until done.
Boil water, sugar and cinnamon together. Add pineapple juice, orange juice and lemon juice. Boil 1 pint water; add 4 small tea bags and then add to juice.
Mix all ingredients. Top with crushed Ritz crackers that have been mixed with 1/2 cup butter. Bake for 30 minutes at 375°.
Spoon filling evenly in bottom of a 13 x 9 x 2-inch pan. Spread pineapple and juice over filling. Sprinkle dry cake mix over pineapple. Slice butter over mixture. Sprinkle with coconut and pecans. Bake 1 hour at 325°.
Mix all together. Bake at 350° for 50 minutes in a greased Bundt pan.
Brown ground beef. Combine with onion, soup, salsa, enchilada sauce, Cheddar cheese, olives and chiles. Tear 3 tortillas into pieces 11 x 7 x 2-inch. Spread half of meat mixture over these tortilla strips. Repeat. Sprinkle with Jack cheese. Bake at 325° for 30 minutes. Can use cream-style corn instead of chicken soup. Serves 8 to 10 persons.
Partially crush chips in bottom of a 9x13 baking dish. Next layer chicken pieces. Mix and heat chicken soup, celery soup, chicken broth, chili powder, RoTels, onions, and green peppers. Pour over chicken and bake at 300° for 20 minutes. Top with cheese slices and bake an additional 10 minutes.
Mix cake mix, oil and pudding until smooth. Add nuts, marsh mellows and chips by hand. Bake for one hour in a bundt pan at 350 degrees.
Saute first 4 ingredients for 10 minutes and combine in casserole dish.