xiaoxl/recipe_data huggingface dataset:
Chunky Cheese Bread for Sandwiches, Soup Dippin' or Eatin' Plain


Ingredients:
warm water, sugar, salt, dry mustard, eggs, butter, flour, cheddar cheese, cheddar cheese, olive oil, seasoning salt

Directions:
Generously grease two loaf pans; set aside.
In mixing bowl, whisk water and yeast, let rest 2-3 minutes.
Then whisk in sugar, salt, mustard, eggs, oil, butter, then stir in HALF the flour.
Begin kneading with dough hook on LOW for 5-8 minutes, adding more flour to make a soft elastic dough; form into ball in mixing bowl--spritz dough with oil spray, cover bowl loosely with plastic wrap; let rise for 30 minutes.
Turn out dough on lightly floured table, punch down gently.
Divide dough in half; press each half into an oval; sprinkle 1 cup of shredded cheese over each oval, press into dough, then roll each oval into a jelly roll.
Cut each roll into THICK slices, then in half again (odd shaped chunks of dough].
Arrange chunks in prepped loaf pans; scatter cubed cheese over dough chunks; drizzle oil or butter over this, sprinkle on the seasoned salt.
Cover pans with plastic wrap, let rise in warm spot 30-45 minutes (quite puffy].
Preheat oven to 350.   Bake loaves until browned and sizzling--cheese will be melted--about 35-40 minutes.
Cool in pan 10 minutes, then remove and serve.
Green Bean Potato Bake


Ingredients:
potatoes, cooked ham, colby-monterey jack cheese, milk, mayonnaise, sour cream

Directions:
In a greased 13- x 9-inch baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion.
In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat.
Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.
Creamed Corn Bread Cases


Ingredients:
butter, onion, ham, parsley

Directions:
Spread bread with butter.
Remove crusts.
Cut into rounds and use to line patty tins, buttered side down.
Bake at 190°C degrees for 10 minutes until crisp and lightly golden.
Fill with hot filling and serve.
-------Filling------------.
Heat oil in a frying pan and sauté onion until clear.
Add the corn.
Chop ham into small cubes and add to corn with the parsley.
Heat until bubbling.
Fill bread cases.
Other filling ideas: Curried egg mayonnaise, guacamole and salsa, smoked fish in parsley sauce.
Broccoli Salad with Bacon
Category: salad
By Issaarnold

I can never get enough of this broccoli salad. Salty bacon, crunchy sunflower kernels, and a hint of sweetness and vinegar.

Ingredients:
1 pound bacon
1 bunch broccoli, finely chopped
½ cup sunflower seeds
½ cup diced red onion
¾ cup mayonnaise
¼ cup white sugar
2 tablespoons white vinegar

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, 5 to 10 minutes. Crumble. Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl. Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 8 servings

Calories: 342.6
Fat: 28.9 g
Saturated fat: 5.4 g
Carbohydrates: 12.4 g
Sugars: 7.8 g
Dietary fiber: 1.9 g
Protein: 10.1 g
Cholesterol: 28.3 mg
Sodium: 561 mg
Vegetarian French Onion Soup


Ingredients:
unsalted butter, onions, garlic cloves, salt, all-purpose flour, vegetable broth, dry sherry, Dijon mustard, sherry wine vinegar, gruyere

Directions:
Heat butter and oil in heavy, large saucepan over medium heat.  Add onions, garlic and salt, and cook 5 minutes, stirring often.  Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
Stir in flour, and cook 3 to 4 minutes, stirring constantly.  Blend in broth, sherry and mustard. Cover, and simmer 15 minutes,  stirring occasionally.  Stir in sherry vinegar.
Preheat broiler, ladle soup into six heat-proof bowls.  Top each with slice of toast and grated cheese.  Broil until cheese is bubbly and golden, about 1 to 2 minutes.  Serve hot.
Triple Lemon Ripple Cake


Ingredients:
cream cheese, sugar, egg, all-purpose flour, lemon juice, butter, margarine, sugar, eggs, lemon juice, all-purpose flour, baking powder, salt, milk, confectioners' sugar, lemon juice

Directions:
Prepare the filling by beating the cream cheese and sugar in a bowl.
Beat in the egg until the mixture is fluffy.
Add the flour until well blended and stir in the lemon juice.
Set aside.
Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
Add the lemon juice and beat just until blended in.
Combine the dry ingredients& add to creamed mixture alternately with the milk.
Pour half of batter into the prepared pan.
Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
Gently swirl a knife through the batter a few times to make a swirl.
Bake for 50-60 minutes until cake pulls away from the side of the pan.
Cool in the pan for 10 minutes, then turn out and cool completely.
Prepare the glaze by stirring the 2 tbs.
of lemon juice into the confectioner's sugar and blending until smooth.
Drizzle over the cooled cake.
Warm Tuna Rolls


Ingredients:
solid white tuna packed in water, celery, green onion, sweet pickle, mayonnaise, Dijon mustard, dried dill, fresh lemon juice, cheddar cheese

Directions:
Preheat oven to 350°; remove some of the soft bread in the center of top and bottom of rolls.
In a bowl, mix together the tuna, celery, green onion, pickle, mayonnaise, dijon mustard, dill, and fresh lemon juice; taste and adjust seasoning with salt and pepper.
Divide tuna filling among bottoms of rolls; add cheese on top of filling and top with roll tops.
Wrap in foil and bake about 15 minutes or until heated through.
Kansas City Burnt End Sandwich
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Get your grill and palate ready to taste the ultimate in BBQ with this Kansas City Burnt End Sandwich recipe.

Ingredients:
1  point from whole smoked brisket, cut into 1-inch squares
1 cup beef broth
2 cups sweet BBQ sauce
4  hamburger buns
Reynolds Wrap® Heavy Duty Aluminum Foil

Directions:
Preheat the grill to medium. Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill. Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined. Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt. Serve the BBQ burnt ends on hamburger buns.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 690.1
Fat: 33.6 g
Saturated fat: 12.8 g
Carbohydrates: 66.1 g
Sugars: 35.2 g
Dietary fiber: 1.6 g
Protein: 27.9 g
Cholesterol: 93.1 mg
Sodium: 1857.6 mg
Stuffed Bell Peppers - Hardcore Paleo


Ingredients:
bell peppers, olive oil, ground beef, garlic, onion, tomatoes, fennel seeds, crushed red pepper flakes, black pepper

Directions:
Cut tops off green peppers.  Remove seeds and membranes.  Slice pepper in half from top to bottom (or leave whole if you prefer].
Remove edible portion of tops you just cut off and chop.  Set aside.
Bring a large pot of filtered water to a boil and add green peppers.  Boil, uncovered, for 5 minutes.  Remove, drain well and arrange cut side up in a baking dish large enough to accommodate the peppers.
Preheat oven to 350°F.
Cook onions, peppers, tomatoes and garlic in hot oil in a large skillet until softened.  Add ground beef and break up with wooden spoon.  Sprinkle with Italian herbs, fennel seeds, crushed red peppers and black pepper.  Mix well and continue to cook until meat is browned.  Remove from heat.
Spoon meat mixture equally into bell peppers.  Bake, covered, for 30 minutes.
Serve.
Also good the next day reheated or cold.
Frothy Melon Juice


Ingredients:
cantaloupe, oranges, ginger, cucumbers, cucumbers

Directions:
"After peeling all fruits whose skin can not be eaten, simply juice everything on low speed and enjoy. (Juice is even better when the fruit is cold before juicing]. Feel free to substitute with other fruits and veggies of your choice."
Slow Cooker Turkey and Dumplings
Category: soups-stews-and-chili
By Diana

Great for that leftover turkey. Creamy comfort food on a cold day.

Ingredients:
2 (10.75 ounce) cans  condensed cream of chicken soup
1 (15 ounce) can chicken broth
1 ½ cups chopped cooked turkey, or more to taste
1 cup chopped potatoes, or more to taste
1 cup chopped carrots, or more to taste
½  onion, chopped
2 tablespoons butter
1 pinch garlic powder
1 pinch poultry seasoning
½ (10 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®), cut into squares

Directions:
Mix cream of chicken soup, chicken broth, turkey, potatoes, carrots, onion, butter, garlic powder, and poultry seasoning together in a slow cooker. Cook on High for 3 hours; stir. Arrange biscuits atop turkey mixture and cook until biscuits are cooked through, about 1 more hour.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 4 servings

Calories: 448.7
Fat: 22.4 g
Saturated fat: 8.2 g
Carbohydrates: 38.2 g
Sugars: 6.5 g
Dietary fiber: 2.3 g
Protein: 23.3 g
Cholesterol: 70.4 mg
Sodium: 1961.3 mg
Mom's Margarine Cake
Category: desserts
By JWOWEN

I searched and searched for this recipe on the web.  Never did find it.  Luckily, I found a scrap of paper with the instructions scribbled on it!  This is the best cake!  Mom used to make it all the time as we were growing up.

Ingredients:
3 cups white sugar
1 ½ cups margarine or butter, softened
5  eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 cup evaporated milk

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan. In a large bowl, cream together the sugar and margarine until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon juice. Combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. Pour into the prepared pan. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9 inch tube cake

Calories: 567
Fat: 26.4 g
Saturated fat: 5.6 g
Carbohydrates: 76.6 g
Sugars: 52.6 g
Dietary fiber: 0.8 g
Protein: 7.5 g
Cholesterol: 83.6 mg
Sodium: 569.7 mg
Garlic Prawns


Ingredients:
garlic, shrimp, fish sauce, cilantro, fresh ground black pepper, white pepper

Directions:
Heat oil in a large skillet over medium heat; add garlic, cook and stir until garlic is translucent, 2-3 minutes.
Stir in shrimp, fish sauce, cilantro, black pepper and white pepper; cook over medium heat, stirring often, until shrimp is opaque, about 3 minutes.
Best Pork Chops Marinade Ever


Ingredients:
coffee, soy sauce, brown sugar, horseradish

Directions:
Mix marinade in a zip loc bag, and place 4 pork chops in the bag.
Marinade for at least 2 hours, I sometimes even marinade them overnight for more flavor.
Spicy Smoked Chicken Thighs


Ingredients:
chicken thigh, water, kosher salt, brown sugar, Worcestershire sauce, fresh ground black pepper, ground cayenne pepper, garlic, ground ginger, nutmeg, yellow onion, kosher salt, cracked black pepper, onion powder, garlic powder, brown sugar, tomato ketchup, brown sugar, yellow mustard, honey, apple cider vinegar, ground cayenne pepper, sriracha sauce, kosher salt, cracked black pepper

Directions:
For the Brine:
Mix all brine ingredients in a large pot and heat just until the sugar has blended well with the water and other ingredients. Stir often during the heating process. Remove from heat and allow to cool to room temperature, about an hour. Once the brine has cooled, place chicken in a container and pour the brine mixture until the meat is completely covered. Place in the refrigerator for at least two hours or more, allowing the brine to soak into the meat. Keep in mind that the brine will make the meat saltier, so be careful not to over-brine. Remove the chicken from the brine and lightly rinse with cool water. Pat the chicken as dry as possible with a paper towel, and place on a cookie sheet for the dry rub preparation.
Prepare your smoker for indirect heat at 250 degrees and soak 2 cups of wood smoking chips (I prefer Apple wood] in water for at least a half hour. While the smoker is rising to temperature and the wood chips are soaking, prepare to apply the dry rub.
First, brush on a light coating of olive oil onto both sides of the chicken. Next, apply the dry rub to the meat, carefully sprinkling some of the rub under the skin when possible. Remove the smoking chips from the water and pat dry with a towel. Add smoking chips to smoker. Place a drip pan under the surface of where the chicken will be placed and add 2 cups of water or apple juice to the drip pan. Place the chicken on the cooking surface and close the lid. Remember to cook on indirect heat, not directly over the heat source. Carefully maintain temperature between 250-275 degrees for 1 hour and 30minutes, to 1 hour and 45 minutes.
For the Sauce:
Mix all sauce ingredients in a small pot and bring to a light boil, stirring constantly. Remove from heat and allow to cool.  Brush on a small amount of sauce during the final ½ hour of smoking and allow the chicken to finish cooking.
After smoking at a temperature of 250-275 degrees for 1 ½ hours check the meat for doneness, 170 degrees is a good final temperature. Remove from heat and allow to rest for 10 minutes before serving. Serve with additional sauce on the side. Enjoy!
Broccoli Cornbread with Cheese
Category: bread
By Susie P

This moist bread with a sweet corn flavor can be served as a side dish with any meaty entree. Adding Cheddar cheese helps seal the deal to convert the picky broccoli hater.

Ingredients:
1 cup cottage cheese
¾ cup butter, melted
4  eggs
2 (8.5 ounce) packages corn bread/muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed
1 large onion, chopped
1 ½ cups shredded Cheddar cheese, divided

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 9x13-inch corn bread

Calories: 366.5
Fat: 22.6 g
Saturated fat: 12.2 g
Carbohydrates: 29.6 g
Sugars: 5.4 g
Dietary fiber: 1.2 g
Protein: 12.1 g
Cholesterol: 111.2 mg
Sodium: 913.9 mg
Cheeseburger and Fries Casserole II


Ingredients:
lean ground beef, pepper, garlic powder, dry mustard, water, cheddar cheese, swiss cheese, frozen french fries

Directions:
Brown ground beef in skillet; drain grease.
Stir in pepper, garlic powder, mustard, soup mix and water; blend well.  Mix in 1 c of the cheddar and the swiss cheese.
Pour mixture into a 9x13 baking dish; top with french fries.
Bake 20-25 minutes at 400° until fries are golden brown.
Top with remaining cheddar cheese and return to oven for 5-10 minutes until cheese is melted.
Apple & Veggie Soup


Ingredients:
onions, celery, potato, cucumber, granny smith apple, milk, curry, chives

Directions:
Combine the onion, celery, potato, cucumber, apple and chicken stock.
Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Cool slightly and puree in a food processor or blender.
Return to saucepan stir in the remaining ingredients (not the chives].
Heat again and taste- adjust seasoning.
Sprinkle with chives.
Serve very hot.
Cherry Popper  Shot


Ingredients:
"irish cream"

Directions:
"Pour irish cream and tequila rose into a shot glass in equal parts and serve."
Sesame Popcorn


Ingredients:
canola oil, toasted sesame seeds, salt, fresh ground black pepper, onion powder

Directions:
Toast sesame seeds in a skillet on the stove until just golden. Crush them up with the salt in a mortar and pestle. This is an important step to get the seeds to release their yummy flavor and smell.  If you don't have one of those, improvise, I used to use a coffee cup and the end of my whisk!
Put oil in a heavy cookpot that has a lid and place on the stove on high.
Add popcorn and put the lid on. Stay close by!
When popping slows to about a second in between pops, dump the popcorn into a large bowl.
Sprinkle with crushed sesame seeds and salt, pepper, and onion powder. Toss, and enjoy! Add more of the seasonings to your taste, other options are chili powder, garlic, curry.
Japanese Style Curry Udon Noodles (Karei Udon)


Ingredients:
flour, flour, curry powder, soy sauce, maple syrup, artificial sweetener, udon noodles, water, scallions, green onions

Directions:
In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.
Bang Bang Chicken
Category: world-cuisine
By Diana71

This is a wonderful Americanized version of an extremely popular Sichuan Chinese dish. With twice-fried chicken, you get the crispy fried breading you'd expect, and the bang bang sauce drizzle just makes the entire dish spectacular. You'll love this more than any Chinese takeout version. Pay attention to the notes in the directions!!

Ingredients:
⅓ cup milk
1  egg
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup potato starch
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon shichimi togarashi (Japanese red pepper condiment)
oil for frying
¼ cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang (Korean hot pepper paste)

Directions:
Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain. Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged. Heat oil in a large skillet to 325 degrees F (165 degrees C). Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces. Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl. Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 403.6
Fat: 20.8 g
Saturated fat: 3.9 g
Carbohydrates: 27.3 g
Sugars: 12.6 g
Dietary fiber: 0.5 g
Protein: 26.7 g
Cholesterol: 112.4 mg
Sodium: 545.9 mg
pumpkin tart with gingersnap crust


Ingredients:
unsalted butter, fresh ginger, cream cheese, light brown sugar, ground cinnamon, nutmeg, ground allspice, ground cloves, salt, pumpkin puree, eggs

Directions:
Preheat the oven to 325 degrees.
To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
Add an additional tablespoon of melted butter if necessary.
Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch] tartlet pans.
Bake about 7 minutes, or until set.
Remove from oven.
To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
Set the ginger juice aside and discard the pulp.
In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
Pour the filling into the tart pans and return them to the oven.
Bake for 25 to 30 minutes, or until the center is just firm to the touch.
Cool to room temperature, then chill for up to 2 hours or overnight before serving.
Black Bean Dip


Ingredients:
green chilies, onion, garlic cloves, black beans, plain low-fat yogurt, ground cumin, salt, tortilla chips

Directions:
Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth.
Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot.
Serve with tortilla chips or crackers, or use in burritos, tacos, etc.
Cinnamon "red Hots" Pineapples


Ingredients:
"pineapple chunks"

Directions:
Open the can of pineapples and drain the juice into a saucepan.
Empty the remaining pineapples in the can into a mason jar or heatproof sealable container.
Empty the bag of cinnamon imperials into the saucepan as well.
Heat on low until the candy has dissolved into the pineapple juice, stirring often.  Be patient, this step takes time, don't rush it.
Pour the hot pineapple juice/cinnamon imperial liquid over the pineapples and seal the container.
Put the container in the refrigerator for 5-7 days (or however long it takes the liquid to saturate the pineapple chunks thoroughly.].
Serve cold or at room temperature.
Enjoy!
Caramel Butter-Pecan Bars


Ingredients:
all-purpose flour, brown sugar, butter, pecans

Directions:
Preheat oven to 350* F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans.
Bake at 350* F for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer.
Cool for at least 6 hours at room temp or until chocolate has set (chilling may cause chocolate to appear dull]. Cut into bars.
Rabbit Fudge


Ingredients:
sugar, evaporated milk, butter, marshmallows, chocolate, vanilla

Directions:
Combine sugar, milk and butter in a pot. Boil for 5 minutes, remove from heat., Add marshmallows, bunny and vanilla. Stir until melted., Pour into a greased 9 x 13-inch pan.
Raw Vegan Chocolate Cinnamon Mousse


Ingredients:
avocados, cocoa powder, almond butter, coconut cream, vanilla extract, ground cinnamon, sea salt

Directions:
Place all the ingredients in a high-speed blender and puree until smooth. You may need to use your tamper or spatula, scrape the sides of the blender and pulse a few times. This mixture gets very thick.
Spoon into glasses and chill for a couple of hours before serving. YUM!
Easy Ham Surprise


Ingredients:
ham, milk

Directions:
Cook noodles according to package directions., Combine ham, veggies, milk and soup., Add noodles and mix together until heated through., Serve & Enjoy!