HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer ingredients in a 2-quart baking dish in this order: rice, corn and its liquid, 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 can tomato sauce, 1/2 cup water, onion, ground beef, 1/2 teaspoon salt, 1/8 teaspoon pepper, remaining tomato sauce and 1/4 cup water. Cover meat evenly with the bacon strips. Cover casserole. Bake at 350° for 1 hour. Uncover; continue to bake for 20 minutes, or until bacon is crisp. Makes 4 servings.
Cut up chicken and brown in salad oil. Remove chicken and oil from pot. Return 3 tablespoons oil to pot. Add onion, celery, garlic, green pepper and tomato. Cover and stir frequently. Brown slowly. Return chicken to mixture. Add rice, water, salt and pepper. Mix well. Cook on medium heat 15 minutes using cover and stirring often. Lower heat and steam 45 minutes or until rice is cooked but not gummy. Remove cover and stir every 10 minutes or so to ensure cooking evenly.
Blend cream cheese, mayonnaise and seasonings.	Stir in remaining ingredients. Regular bread may be used for a sandwich.
In large skillet, cook celery and onion in margarine until tender. Add water and bouillon. Cook unti bouillon dissolves. In large bowl, combine remaining ingredients. Add bouillon mixture. Mix well. Loosely stuff turkey just before roasting. Place remaining stuffing in greased baking dish. Cover. Bake at 350° for 30 minutes or until hot.
Mix all ingredients and pour into greased casserole dish. Evenly spread bread or cracker crumbs over top. Bake, uncovered, at 350° for 1 hour. Can be refrigerated without bread crumbs if fixed earlier. Uncover; spread topping and bake. Serves 6 to 8.
Combine cream cheese and mayonnaise; blend until smooth. Fold in whipped cream, fruit and marshmallows. Pour into a quart refrigerator tray. Freeze firm. Serves 8 to 10.
Cut up bread in bottom of 9 x 13 baking dish. Slice cheese over top. Fry pork sausage and drain. Pour crumbled sausage over top of cheese. Mix eggs and 1 cup milk. Pour over top. Cover, refrigerate overnight.
Dissolve Jell-O in water. Add cranberry sauce and stir until blended. Chill until partially thick. Add sliced bananas and drained fruit cocktail. Chill until firm. Great with holiday turkey dinners!!!
Melt butter in 8 x 8 x 2-inch cake pan. Sift together the sugar, flour, salt and baking powder. Add milk and stir to blend. Add butter, leaving a coating in the pan. Stir together and pour back into pan. Add fruit to top of batter, but do not stir. Bake at 375° for about 40 minutes until pudding rises to top and browns as a crust.
In a 2-quart microwavable casserole with lid, mix all ingredients together, except 1 cup V-8 juice. Cover and microwave 15 minutes, stopping every 5 minutes to stir. Add V-8 juice; cover and microwave 5 minutes or until noodles are soft.
Peel and chop apples; set aside. Pour oil in large bowl. Add eggs and sugar; beat well. Mix flour, salt, soda and baking powder; gradually add to creamed mixture. Add vanilla, apples and nuts. Grease and flour a 13 x 9-inch pan. Bake at 350° for 1 hour.
In bowl, combine soy sauce, sugar and broth. Prepare spinach. Snip into small pieces. Slice scallions into 2-inch lengths. Cut onion into 1/4-inch slices. Heat oil in wok or skillet. Add scallions, onion, mushrooms, bamboo shoots. Pour sauce mix over it and cook on high for 4 minutes. Push spinach and meat onto vegetables in wok. Simmer for 2 minutes. Push spinach and meat down into sauce. Cook 3 minutes. Serve on top of hot rice. Serves 4 to 5.
Dissolve yeast in warm buttermilk. Set aside. Sift together flour, salt, soda and sugar. Cut in shortening. Add buttermilk and yeast mixture to sifted ingredients. Stir until well blended. Knead and roll to 1/4-inch thick. Cut with biscuit cutter on greased baking sheet. Place biscuits so they are touching. Butter the tops of biscuits. Place a layer of biscuits on top of buttered ones. Let rise at room temperature for 1 hour. Bake at 425° until golden brown.
Fry bacon until crisp; then dice. Cook onion until brown. In a saucepan, pour in tomatoes; add flour, salt, pepper, bay leaf and paprika. When mixture begins to thicken, add bacon and onion. Finally add lima beans. Cook over medium heat until thickened.
Combine raisins and water; bring to a boil. Remove from heat. Stir in oil. Cool to lukewarm and stir in sugar and egg. Sift dry ingredients together; beat into raisin mix and stir in nuts. Pour into greased 13 x 9 x 2-inch pan. Bake at 375° for 20 minutes or until done. Yield: 2 dozen.
Mix dry ingredients. Combine egg and milk. Add fat to dry ingredients. Stir until dry ingredients are barely moistened. Fill muffin pan 2/3 full of batter. Bake 20 to 25 minutes until brown.
Combine the crushed pretzels and peanuts in a large bowl. Set bowl aside. Combine sweetened condensed milk, chocolate pieces and butterscotch pieces in a saucepan. Cook over low heat, stirring constantly, about 5 minutes or until the pieces are melted. Remove the pan from the heat. Stir in vanilla. Pour the chocolate mixture over the pretzel mixture in the bowl. Stir until thoroughly coated. Drop by rounded spoonfuls onto waxed paper. Cool until firm. Makes 36.
On bottom of oblong Pyrex pan (not greased), put blueberry pie mix. Over this, put white cake mix, dry from box. Sprinkle nuts over and dot with margarine. Bake at 350° for 40 minutes.
Brown ground beef, onion and garlic. Cook spinach, drain, reserve liquid and add water to measure 1 cup. Cook shell-roni. Add to meat mixture, spaghetti sauce, tomato sauce, 1 cup spinach liquid and season with salt and pepper. Simmer 10 minutes.
Mix oil, dressing and dill weed, then add crackers and mix carefully. Bake at 250° for 1 hour; turn every 15 minutes.
Blend butter and flour well. Add warm milk, chicken stock and warm cream. After cooking well, add 1 quart chicken stock, cooked chicken, salt and pepper. Yield: 2 1/2 quarts.
Fry bacon. Mix all ingredients together in a large casserole dish. Bake at 325° for 1 hour, covered and 1 hour, uncovered.
Melt a stick of butter in a 9 x 13-inch pan. Cover with pecans and coconut. Mix cake mix according to box and pour over mixture. Mix the cream cheese, 1/2 stick butter and confectioners sugar. Drop over cake mixture. Bake at 350° for 1 hour.
Mix all ingredients together. Drop by teaspoonful on cookie sheet, bake at 375 degrees for 10 minutes.
Combine all ingredients except vanilla in a saucepan; cook over medium heat until thickened, 25 to 30 minutes, stirring often. Pour into serving dish. Serve hot or cold. Makes six 1/2-cup servings.
Mix vanilla and peppermint together and sprinkle over sugar and salt mixture. Stir until well absorbed by sugar mixture. Add cocoa; mix well. Add dry milk; mix well. Store in airtight container. To serve, add 2 heaping tablespoons of cocoa mixture to one cup of boiling water. Enjoy!
Place in 2-quart casserole in order given. Bake at 350° for 1 hour, covered, and for 1/2 hour, uncovered, or until bacon is crisp.
Melt margarine	and chocolate	together. Cool and add the beaten egg. Mix in the powdered sugar, nuts and marshmallows. Put coconut in bottom of long narrow pan and roll mixture into a roll in it.	Slice and serve.
Place 2 cups crushed vanilla wafer crumbs in bottom of a 9 x 13-inch pan. Melt butter and chocolate in a double boiler. Add powdered sugar and blend. Add egg yolks, one at a time and heat thoroughly. Fold in beaten egg whites. Add vanilla. Spoon chocolate mixture gently over crushed wafers. Slice ice cream approximately 1-inch thick and set on top of chocolate layer. Sprinkle remaining wafers on top. Freeze until firm.
Wash and dry strawberries. From point end, split each berry into quarters, but do not cut through stem! Refrigerate. Combine cream and wine in food processor. Allow machine to run without pusher until partially whipped. Add powdered sugar and complete whipping process, being careful not to overwhip. Serve within 4 to 6 hours.
Heat oven to 350°. Combine dry ingredients. Add eggs, oil, drained strawberries and nuts. Stir just to moisten and mix. Spoon batter into two greased 9 x 5 x 3-inch loaf pans or 6 small loaf pans. Bake for 50 to 70 minutes.
Mix 1/2 cup sugar, cinnamon, water and lemon juice. Pour over apples and mix. Cut up rest for topping. Bake at 375° for 45 minutes.
Put a layer of Doritos, layer of chicken and layer of cheese. Mix soups and broth; pour over the layers. Then put layer of cheese and Doritos last. Bake for 30 minutes at 350° in oven.
Mix beans with soup; add almonds and onion rings. Reserve a few onion rings to garnish top. Bake in 350° oven for 45 minutes.
Mix ingredients with oil and put in microwave 2 minutes. Pour over crackers. Mix well. Then snack away!
Beat egg in mixing bowl. Stir in remaining ingredients. Spoon in greased, 1-quart casserole. Bake, uncovered, in 350° oven for about 35 minutes.
In medium bowl, add hot water to Jell-O. Stir to dissolve. Add in frozen strawberries and stir well. Pour half of mixture into Jell-O mold and put in refrigerator until it gels (30 to 60 minutes required). Set other half of mixture aside at room temperature until it starts to gel and then add banana and pineapple; stir. When Jell-O in mold is set, spread with sour cream. Top with other half of Jell-O mixture and return to fridge to harden.
Mix Cool Whip and milk together. Add fruit and lemon juice to mixture. Pour into pie crusts; chill. Makes 2 pies.
Mix all ingredients, except pie filling and glaze. Spread 2/3 of batter in a 9 x 13-inch pan. Spread pie filling over batter, then drop remaining batter by tablespoons. Bake until lightly brown, 25 to 30 minutes, at 350°. Drizzle with glaze while warm. Yields 12 to 18 servings.
Peel, half and seed mango and cut into 1/2-inch or smaller cubes. Combine mango with all other ingredients in deep 1 1/2-quart micro-safe casserole; stir thoroughly.
In small bowl, combine chili and cheese. Put in small saucepan and heat until hot, stirring as often as needed. Set aside.
Beat bananas, sugar, butter and eggs. Add dry ingredients and mix until blended. Add nuts. Bake at 350° for 45 minutes.
Cook squash and drain. Add butter, salt, pepper, pimentos and milk and mix, then add well beaten eggs, onions, cheese and cracker crumbs. Pour into greased casserole dish and bake at 375° for about 40 minutes.
Heat oven to 350°. Grease oblong pan (13 x 9 x 2-inch). Mix all ingredients and spread in pan. Bake until golden brown, about 25 minutes. Cut into small squares. Makes about 4 dozen appetizers.
Cook and stir ground beef and onions in large skillet until beef is brown. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except Cheddar cheese, break up tomatoes. Heat mixture to boiling. Reduce heat. Cover and simmer, stirring occasionally, until spaghetti is tender, about 30 minutes. Add small amount of water if necessary. Sprinkle with cheese. Cover and heat until cheese is melted. Makes 7 servings.
Spread 1 tablespoon of cream cheese on each of six slices of bread. Spread 1 1/2 teaspoons jam over the cream cheese. Top with remaining bread slices to make sandwiches.
Combine all ingredients in a large pitcher; mix well. Pour over ice cubes in serving glasses.
Cut up boiled shrimp. Empty centers of tomatoes. Fill cups (tomatoes) with a mixture of mayonnaise and shrimp. Serve on a bed of lettuce.
Brown beef and sausage. Drain. Add to meat the remaining ingredients except for the bread. Heat and stir until cheese is melted. Spread on bread. Bake at 350° for 10 to 12 minutes.
Blend cornstarch, sugar, salt, beet juice and vinegar. Pour over beets in a casserole dish. Add butter. Bake in oven for a few minutes.
Preheat oven to 400°. In a small skillet, melt butter over medium heat. Cook scallions until soft, about 3 minutes.
Try to use at least 5 varieties of beans: Great Northern, navy, black, pinto and red or green split peas. Rinse beans and place in Dutch oven. Cover with water; add salt and soak overnight. Drain; add 2 quarts water and meat. Simmer for 3 hours. Add onion, garlic, chili powder, tomatoes and lemon juice. Simmer 45 minutes. Add salt and pepper to taste.
Reserve 1 cup of yellow cake mix. Combine remaining cake mix, 1/2 cup margarine and 1 egg. Press into greased (bottom only) of 9 x 13-inch pan. Mix pumpkin pie mix, pumpkin spice, brown sugar, 2 eggs and milk together and spread on crust mixture.
Mix Jell-O and pineapple in large saucepan. Heat on stove until Jell-O dissolves (do not boil). Allow to cool. Mix in buttermilk, pecans and Cool Whip until blended. Pour into an 8 x 12-inch dish or clear glass bowl. Refrigerate. May use other flavors of Jell-O and/or fruit.
Mix 2 boxes pudding with 3 cups milk; stir in Cool Whip. Line 9 x 13-inch pan with whole graham crackers. Add 1/2 pudding mix, add another layer crackers, add remaining pudding. Add another layer of crackers. Put opened can of icing in microwave for 45 seconds. Pour over crackers and pudding. Store overnight in refrigerator.
Boil together the oleo and water; add flour. Mix well. Cool slightly. Stir in eggs, one at a time. Mix well and spread into a 9 x 13 inch greased pan. Bake at 400 degrees for 30 min. Cool. To pudding add milk and softened cream cheese. Mix together with a wire whip until lumps disappear. Pour into cream puff crust. Spread cool whip on top of pudding. Drizzle Hershey's syrup on top for color. Refrigerate. Keeps well for days.
Combine salt, cucumbers and onions. Weigh down with ice. Let stand 3 to 4 hours. Drain. Add all of the rest of the ingredients in a large pot. Add onion-cucumber mixture and bring to a boil. Cook 3 to 5 minutes until cucumbers look glassy. Pack into clean, hot jars. Process in boiling water bath 5 minutes. Yields 5 to 6 pints.
Roll wafers until very fine. Combine all ingredients. Roll into small balls and dip into melted chocolate over low heat with 1 tablespoon shortening. Refrigerate overnight. Serve cold.
Dip salted chicken in margarine, then roll the chicken in the bread crumbs and cheese mixture. Place in a baking pan. Cover with foil paper; bake at 350° for 1 hour.
Follow box recipe for cake (make a sheet cake). Let it cool, then cut in half. Place it in a large, clear bowl. Pour 1/2 cup Kahlua, half of the pudding and 2 Skor bars (broken up) over the cake. Top with Cool Whip and layer again with 1/2 cup Kahlua, half of the pudding and 2 Skor bars. Top off with Cool Whip; sprinkle with 1 Skor bar on top.
Mix ingredients together by hand. Beat with mixer for 3 minutes. Pour into well-greased 9 x 13-inch pan. Bake at 325° for 40 minutes.
Cook broccoli 5 minutes. Set aside. Mix other ingredients together. Place broccoli in buttered casserole. Pour mixture over broccoli. Top with crackers and fine cheese. You may omit the crackers, if you wish; however, if you use them be sure they are rolled fine. Bake at 350° for about 35 minutes.
Mix together all ingredients, except the cake mix. Beat well and pour into a buttered 9 x 13-inch pan. Sprinkle the dry cake mix on top of the pumpkin mixture and pat down lightly. Drizzle 1/2 cup melted butter on top of cake mix; sprinkle with nuts. Bake for 40 to 60 minutes at 350°.
Mix together dry mustard, cumin, chili powder and flour. Add milk slowly; stir well. Cook over medium heat. Add cheese and cook until cheese is melted.
Cream butter and sugar. Add eggs, one at a time. Add flour alternating with milk. Roll nuts, orange slices and dates in flour. Add along with coconut to batter. Batter is very stiff. Mix with hands. Bake in tube pan at 250° for 2 to 2 1/2 hours. Top with Orange Sauce.
Fry bacon and retain fat. In hot fat, add flour and stir to thicken. Pour half and half, cream in and add Cheddar cheese, stirring to mix well. Cook over low heat, stirring constantly until thick. Salt to taste. Serve over biscuits. Serves 6 to 8.
Heat water, candy, sugar, and cloves; stirring until melted. Cool. Remove cloves. Add juices, mix well. Just before serving, add 7-Up.
Soak apricots in warm water for 30 minutes. Beat sugar, shortening, egg and 1/4 cup water together; add orange. Sift flour, baking powder, soda and salt together. Combine liquid and dry ingredients. Blend in drained apricots and nuts. Pour into a greased 9 x 5 x 2-inch pan. Bake for 50 minutes to 1 hour at 325°. Do not overbake.
Put all ingredients in blender and mix well. Pour in 2 pie shells. Bake at 325° for 35 to 40 minutes.
Heat oil in heavy skillet. Add garlic and onion. Add hamburger and cook and stir until crumbly and brown. Mix tomato paste, water and seasonings. Stir into meat. Cover and simmer over low heat for 1 hour. When served, sprinkle with Parmesan cheese, if desired.
Saute the onion in oil in a deep large pan. Add the water and bring to a boil. Add bouillon cubes, noodles and broccoli. Cook until tender. Add cheese, milk, salt, pepper and garlic powder. Cover and simmer. Yields 16 cups.
Brown hamburger and onion together. Boil noodles until tender. Drain. Mix noodles, hamburger and Cheez Whiz together. Heat until Cheez Whiz melts.
Cook hominy and margarine until liquid is gone. Add chilies, sour cream and half of cheese. Place in baking dish and cover with remaining cheese. Bake at 350° for 15 to 20 minutes.
Sift all dry	ingredients together.	Add mayonnaise, cold water and vanilla.	Beat well and pour into a 9 x 13-inch greased and floured pan. Bake at 350° about 30 minutes.
Bring sugar and vinegar to a boil. Add cinnamon and cloves. Pour over pineapple spears. Marinate for 2 days in refrigerator.
Mix all ingredients. Roll in 1-inch balls. Flatten with fork. Bake 10 to 12 minutes at 375°.
Melt margarine; remove from heat. Stir in sugar until well mixed. Beat in egg and vanilla until well blended. Stir in flour and then nuts. Spread in a greased 8 x 8 x 2-inch pan. Bake in a preheated 325° oven for 20 to 25 minutes. Cool and cut.
Dip chicken breasts in butter, then roll in mixture of stuffing, cheese, parsley and garlic powder. Place in greased pan (not touching). Sprinkle remaining mixture over and cover with foil. Bake at 375° for 1 hour.
Remove a slice from the top of each onion and parboil the onions until almost tender. Drain and remove the centers, leaving six little cups. Chop the onion that was scooped out and combine it with ham and soft bread crumbs. Add seasonings and fat, then refill the onion cups. Place them in a baking dish. Cover with fine bread crumbs. Add the milk and bake at 400° to 450° until tender.
Stir to a stiff batter with flour (1 1/2 to 2 cups) enough to make a stiff batter. Then pour over 1 cup of boiling water in which 1 teaspoon soda has been dissolved. Either loaf or layer.
Heat oven to 350°. Cook broccoli according to directions; drain well. Spread broccoli into ungreased 9 x 13-inch baking dish. Layer ham and cheese over broccoli. Beat milk and eggs; add Bisquick and beat until smooth. Pour slowly over cheese. Bake, uncovered, for 1 hour. Serves 6 to 8.
Cook milk and 2 cups sugar on low heat until it is at a soft ball stage. Brown	remaining sugar in heavy skillet; add butter and let simmer until sugar dissolves. Combine the 2 mixtures and add vanilla extract. Cool; stir and spread over cake.
If using dry beans, pick out broken beans and tiny stones. Wash well. Cover with water and bring to boil for 5 minutes. Pour off this water, add 1 quart of water and reheat. In nonstick skillet, spray with cooking spray and saute onions and garlic until just limp. Add all ingredients to beans and cook slowly until beans are done. You may need to add more water. Serve over white rice and top with chopped onions. Serves two generously or add salad and serve four.
Microwave Directions: Place onion, green pepper, garlic and butter in 3-quart micro safe dish. Cover with lid or vented plastic wrap. Microwave on High for 3 to 4 minutes, stirring once. Stir in rice, ketchup, water, vinegar, black pepper, red pepper, tomato and ham. Cover and microwave at High 10 to 12 minutes or until mixture comes to a boil. Microwave at Medium (50%) 18 to 20 minutes until rice is cooked; stirring once. Stir in shrimp; cover and microwave at High 2 to 3 minutes or until shrimp turn pink. Let stand, covered, 5 minutes before serving.
Heat oven to 450°. Mix margarine, sugar and Bisquick until crumbly. Stir in milk until dough forms, beat 15 strokes. Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheet. Make shallow well in center of each with back of spoon; fill with 1 teaspoon preserves. Bake until golden 10 to 15 minutes. While warm, drizzle with glaze. Makes 12 danish.
Quarter wieners lengthwise. Place in skillet and cover with chili; bring to a simmering boil. Toast bread slices and spread with mustard. Cover toast with chili and wiener mixture. Top with cheese and onions and serve.
Mix flour, sugar, salt, soda and cinnamon. Mix in buttermilk, oil and vanilla and mix well. Add carrots, pineapple, coconut and nuts. Pour into greased and floured 9 x 13 pan. Bake at 350° for 30 to 35 minutes or until toothpick inserted into the center comes out clean.
Cook zucchini and onion in margarine for 10 minutes. Stir in seasonings. In separate bowl, blend eggs and cheese. Stir in vegetables. In a 10 in pie pan, press rolls into a crust; let stand 10 minutes. (Do not grease pan.) Spread mustard on crust. Pour vegetable mix in the pie crust. Bake at 375° for 18 to 20 minutes.
Brown, crumble and drain sausage. Beat other ingredients (except Cheddar cheese and sausage) together. Fold in grated cheese and sausage. Grease small (mini) muffin tins. Spoon in batter. Bake at 450° for 10 minutes. Makes at least 36 small muffins.
Preheat oven to 350°. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In medium skillet over medium high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9 x 13 inch baking dish. Top with mozzarella. Bake in preheated oven for 30 minutes, until cheese is melted and golden.
Mix 1/2 cup sugar, cornstarch or flour and salt in a saucepan. Stir in slightly beaten egg yolks and undrained pineapple chunks. Cook over medium heat, stirring constantly, until mixture comes to a boil. Set aside to cool. In a large bowl, thoroughly mix 1 1/3 cups flour, 1 teaspoon sugar and dry yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are warm (margarine need not be melted). Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make a soft, moist dough (2 1/4 cups of flour).
Cream margarine and sugar until creamy and fluffy. Add eggs; beat one at a time on medium speed. Combine flour, cocoa, soda and salt. Add alternately with water to creamed mixture. Bake in 2 greased and floured cake pans. Bake at 350° for 35 to 40 minutes for 8-inch pan or 30 to 35 minutes for 9-inch pan.
Mix ingredients thoroughly. Heat cooking oil in skillet over medium heat; drop mixture by teaspoonfuls into oil. Cook until lightly brown on all sides. Remove from skillet and drain on paper towels.
In a large pan, brown the ground beef. Drain the fat from the beef. Stir in the garlic and onions and cook until tender (about 3 minutes). Cook noodles according to package directions. Add cooked noodles to beef mixture; stir well. Preheat oven to 425°. Add diced tomatoes to beef and noodle mixture; stir. Transfer mixture to a 9 x 13-inch casserole dish. Top with cheese. Bake in preheated oven for 15 minutes or until cheese melts. Makes 4 servings.
Melt butter. Add garlic and simmer. Mix crumbs, cheese and seasonings. Dip chicken in butter mixture; roll in cheese and crumbs. Place in pan. Bake at 350° for 1/2 hour, then at 300° for another 1/2 hour.
Place first 6 ingredients in blender and blend at high speed until ice is crushed. Pour into serving glasses and garnish with orange peel spirals.
Dissolve gelatin in hot water. Add crushed pineapple and blueberry pie filling. Refrigerate until firm. Mix sour cream with softened cream cheese, sugar and vanilla. Spread on jello. Top with nuts. Makes 12 servings.