HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour oil into wok or skillet, coating bottom and sides; heat to medium high (325°) for 2 minutes. Add chicken and almonds; stir-fry 2 minutes. Add vegetables; cover and cook 4 minutes stirring occasionally. Combine soy sauce, pineapple juice and cornstarch; add to vegetables, and cook 2 minutes or until thickened. Serve over rice. Yields 4 servings.
Put cabbage in a greased 9 x 13-inch casserole dish. Brown meat and onion. Stir in rice and place on cabbage. Add salt and pepper. Combine soup and water; pour over all. Cover with foil and bake at 350° for 1 hour.
Combine fruit and water. Add approximately 3/4 cup red hots for color. Heat. Serve.
Cook rice. Cook broccoli and drain. Add Cheez Whiz to hot broccoli; stir until melted, then add mushroom soup and pimentos. Mix well and bake in casserole dish at 350° until bubbly.
Saute onion in butter. Mix in flour and cheese. Mix with chopped broccoli. Add beaten egg yolks. Fold in beaten egg whites gently. Top with buttered bread crumbs. Bake for 30 minutes in 325° oven.
Put oysters and sauce in medium saucepan. Simmer until edges curl and most of juice evaporates.	Add enough barbecue sauce to cover oysters and simmer for 5 minutes longer. Serve hot or cold.
Combine first 6 ingredients, mixing well. Spoon into lightly greased 8-inch square baking dish. Combine remaining ingredients except marshmallows. Sprinkle over top of potato mixture. Bake at 375° for 20 minutes. Remove from oven and sprinkle marshmallows over. Return to oven until marshmallows are brown and melted.
Combine club soda and chocolate syrup in a tall glass. Add ice cream. Fill glass with extra club soda. Top with whipped topping and maraschino cherry. Serve immediately.
Cook rice as directed on package. Brown and drain meat. Cut cheese into small pieces and add to meat. Add rice when done, then add tomatoes, taco mix and stir until cheese melts. Serve with large Frito Scoops.
Mix together and drop by tablespoonfuls. Bake 20 minutes at 375°.
Mix together soup, water and flour until smooth; combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning, if desired. Serve over noodles or with crunchy French bread (to soak up the gravy). Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer. Yields 8 servings.
Mix all ingredients except part of salt. Sprinkle both sides with salt. Place skin side up in baking pan. Pour other mixture over chicken and bake 50 to 60 minutes in a 375° oven.
Blend first 5 ingredients. Stir in remaining ingredients. Spoon mixture into half pita bread.
Combine sugar, milk, cocoa and oleo in a saucepan. Bring to a boil for 1 minute. Remove from heat. Add vanilla and peanut butter, stirring until peanut butter is dissolved. Add oatmeal and nuts. Stir well and drop on wax paper to cool. Makes about 4 dozen.
Bring fruit to boil in a saucepan; set aside to cool slightly. Melt butter or margarine in the bottom of a 9 x 13 inch pan. Add the sugar, flour, baking powder and milk and mix together thoroughly. Pour slightly cooled fruit over the batter; do not stir. Bake at 375° for 30-40 minutes, or until cake tests done.
In a medium bowl, toss bread cubes with margarine. Add rhubarb, sugar and raisins; mix gently. Turn mixture into a 1 1/2 quart casserole sprayed with nonstick coating. Pour water over mixture. (Amount of water depends on dryness of bread and moistness of rhubarb.) Bake at 325°, covered, about 45 minutes or until slightly bubbly. Serve with roast beef, pork, lamb, chicken or turkey.
Cream shortening, sugar and eggs. Add vanilla and salt. Mix water, cocoa and food coloring. Add to sugar mixture. Add buttermilk and flour slowly and beat. Add soda that has been dissolved in vinegar.
Soften yeast in warm water. Heat milk. Add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour; beat well (2 to 3 minutes on medium speed). Beat in yeast mixture and eggs. Add remaining flour with wooden spoon; mix well. Place in greased bowl; grease surface of dough. Cover; store in refrigerator. Remove dough from refrigerator. Roll out; cut with round cookie cutter or shape to your desire.
Preheat oven to 375°. In large bowl, combine corn, soup, milk, celery, pimiento, seasoned salt, 1/4 cup cheese and 1/2 can French fried onions. Crumble 3 slices bacon; stir into corn mixture. Spoon corn mixture into 8-inch square baking dish. Bake, covered, at 375° for 40 to 45 minutes or until hot and bubbly. Top with remaining bacon slices, cheese and onions; bake, uncovered, 3 minutes or until onions are golden brown. Makes 4 to 6 servings.
Sprinkle salt and pepper on the chicken. Place chicken in a covered casserole dish. Bake at 400° for 30 minutes. Then place the sliced potatoes over the chicken. Add can of golden mushroom soup. Bake 10 minutes, covered. Bake 15 minutes, uncovered.
Cook spinach according to directions on package, drain, saving liquid. Set aside. Brown ground chuck, onion and garlic in 1 Tbsp. oil. Add enough water to spinach liquid to make 1 cup. Add spinach liquid, spaghetti sauce, tomato sauce, tomato paste, salt and pepper to ground chuck mixture. Simmer 10 minutes. Combine spinach, cooked macaroni, cheese, eggs and 1/4 cup oil. Spread spinach mixture in a 10x9x2 inch baking dish. Spread meat mixture on top. Bake at 350 degrees for 30 minutes. Let stand 15 minutes before serving.
Mix well, adding apples and nuts last. Dough will be stiff. Bake 55 minutes in a greased and floured tube pan at 350°.
Sift flour, soda and cream of tartar. Combine other ingredients and mix with flour. Add extra flour if too soft. Form into balls, press down on greased cookie sheet with fork. Bake at 375° for 7 to 8 minutes. Makes 5 dozen.
Combine ingredients in cooker. Cook slowly for 30 minutes, then add wieners and cook until they are heated.
Blend sugar, pudding and pie filling mix and milk. Cook over medium heat, stirring constantly, until mixture thickens. Cool slightly. Fold sliced fruit into filling. Pour into baked pie shell. Chill. Serve with whipped cream.
Beat eggs and sugar. Stir in pumpkin and lemon juice. Add flour, cinnamon, baking powder, ginger, salt and nutmeg. Spread in greased and floured 15 x 10 x 1-inch jelly roll pan. Sprinkle with nuts. Bake at 375° for 15 minutes. Invert cake on towel sprinkled with powdered sugar. Roll up cake and towel jelly roll style, starting at short side. Cool.
Chill all ingredients. Mix fruit juices and water well. Add ginger ale and then soda water. Just before serving, add lime sherbet. Yields 40 cups.
Preheat oven to 350°. Grease bottom of 10 x 14-inch pan. Mix pecans and coconut; spread in bottom of pan. Prepare cake mix as directed on box. Pour over coconut and pecans. Mix cream cheese, powdered sugar and vanilla with oleo. Spread over cake batter. Bake 40 to 50 minutes. Serves 12 to 15.
Preheat oven to 300°. In medium bowl, whisk together flour, oats, baking soda and salt. In large bowl with electric mixer, cream the butter. Beat in sugar until well combined. Beat in eggs, one at a time, then add vanilla. On low speed, blend in flour mixture, stirring last bit with wooden spoon. Stir in chocolate chunks.
Soak beans in boiling water in large Dutch oven for 30 minutes; stir in salt. Cover and bring to a boil. Reduce heat and simmer 2 hours. Saute diced onion and celery in melted margarine until tender. Add sauteed vegetables and tomatoes to bean mixture, stirring well. Simmer, uncovered, 1 hour or until beans are tender. Serve hot. Yields 11 servings (1 cup each). Calories: 159. Exchanges: 2 starch.
Mix sugar, flour and egg yolks. Beat and stir in the sweet milk and melted butter. Pour all ingredients into 2 unbaked pie shells. Bake at 350° until done. Then beat egg whites. Add sugar and cream of tartar to make stiff. Ice the egg pies and return to oven until brown.
Grease and flour a square cake pan, 6 x 8 x 2-inches. In saucepan heat applesauce until hot throughout; remove from heat. Add oats and stir well. Cover tightly and let stand 20 minutes. Mix flour, cinnamon, cloves, salt and baking soda together; set aside. In mixing bowl cream butter and sugar; add egg and beat well. Gradually and gently beat in flour mixture. Add applesauce-oats, stir well. Turn into prepared pan. Bake in 350° oven 50 to 55 minutes.
In a skillet, melt the shortening and add the ground meat. Use a fork to break up the meat thoroughly, so it doesn't cook in chunks. Stir in the onion and green pepper and saute until meat is browned. Add the chili sauce, catsup and sugar. Stir well until all ingredients are combined. Cover and simmer gently over low heat for 20 to 30 minutes. Uncover and simmer until mixture is thick enough to spread. Serve hot on buttered hamburger buns. Serves 6.
Beat all ingredients together with mixer. Add 3 to 4 tablespoons of milk for spreading consistency. Serve as a dip for apple wedges.
Mix sugar with 3 pints water and boil until dissolved. Dissolve Jell-O in hot water; add juices. This can be divided to make punch for 50 or 100.
Mix well and form into loaf; put into pan. In can of remaining tomato sauce, add 2 heaping tablespoons of brown sugar and 1 teaspoon mustard. Mix well. Pour over loaf in pan. Bake uncovered at 375° for 1 hour or until done.
Preheat oven to 350 degrees. Combine flour, Egg Beaters, garlic powder, paprika, and milk to make a batter. Dip chicken in mixture, then roll in corn flake crumbs. Spray a casserole dish with cooking spray. Place prepared chicken breasts in dish. Bake 1 hour or until browned and done.
Mix all ingredients with hands. Make small balls and place 1 inch apart on lightly-greased baking sheet. Bake 10 minutes or until golden brown. Cool a few minutes and use spatula to remove and press balls while warm.
Microwave meat and onion for 5 to 6 minutes (Full power). Drain. Stir in remaining ingredients, except cheeses. Microwave, covered, 15 to 17 minutes (Full). Stir 2 to 3 times. Sprinkle with cheeses. Microwave, uncovered, 1 to 1 1/2 minutes (Full). Superb!
With sharp knife, slice hot dogs lengthwise about 1/2 inch deep. Cook, cut side down, on grill about 5 minutes. Combine cheese, onions, relish, mustard and catsup. Turn hot dogs. Spoon cheese mixture down center of each hot dog. Cook 5 minutes. Toast rolls on grill 2 to 3 minutes. Place hot dogs in rolls. Makes 8.
Stir all together. Put in tightly covered casserole or Dutch oven. Bake about	4 hours at 300° to 325°. Baking longer at low temperature makes it even better. Serve on wild rice.
Mix the flour, sugar and baking powder. Add milk and mix well. Melt oleo in 13 1/2 x 8 3/4 x 3/4-inch casserole. Pour flour mixture over melted oleo in casserole dish. Pile on fruit and juice. Bake at 325° for 45 minutes to 1 hour.
Mix cheese, sour cream, eggs, raisins, sugar, vanilla and apples. Add cooked noodles; mix well. Pour batter into one large or two 13 x 9-inch pans. Cover with foil; bake at 350° for 45 minutes. Serve warm or cold.
Mix brown sugar, shortening, soda and salt. Add eggs. Add mincemeat. Gradually add flour and nuts. Drop by spoonful on ungreased cookie sheet. Bake at 400° for 12 minutes.
Soak pickles in powdered alum and water for 2 to 3 hours. Boil remaining ingredients (except grape leaves) for 5 minutes. Pour over pickles. Place 1 grape leaf over pickles.
Preheat oven to 350°. Roll out dough in a 13 x 9-inch pan. Place cooked and drained sausage over raw dough, then top with other ingredients. Pour eggs over top; bake until done (about 1 hour).
*For whole wheat bread, use 3 cups white flour plus 2 cups whole wheat flour.
Slice eggs into halves lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add remaining ingredients, except paprika. Stuff eggs with the yolk mixture. Garnish with paprika.
Marinate the beef with garlic, sour orange, salt and pepper for 3 hours. With a knife, open six holes in the beef and put the ham inside, adding the onion and the green pepper. Put in pot the oil and the beef, cook it on both sides. Add garlic and wine and water and cook slowly.
Pour water over raisins just to cover. Cook on medium heat for 10 minutes. While raisins are cooking, measure sugar, cornstarch and salt in small bowl. Drain raisins. Keep the juice and add Pet milk and regular milk (enough to make 3 cups). Add milk mixture to dry ingredients to raisins. Stir until smooth, then cook on medium heat to a soft boil. Boil 1 minute. Add slightly beaten egg yolks, stirring constantly. Add butter and vanilla. Stir. Let cool to room temperature. Pour into unbaked pie crust. Make strips for the top. Bake at 400° for 30 minutes or until bubbly.
Brown meat; drain off fat. Measure fat into pan; brown onion. Add celery, Chinese vegetables, hot water, salt and soy sauce. Simmer 15 to 20 minutes. Combine cornstarch with cold water; add to mixture. Cook until thickened, stirring continuously. Serve 3/4 cup over 1/2 cup rice per serving. Yield: 4 servings. Carbohydrate 39 g, protein 18 g, fat 12 g, calories 336. One serving = 2 meat medium fat exchange, 2 bread starch exchange, 1 fruit exchange.
Mix cake mix, eggs and oil well. Add oranges and mix. Bake in two 9-inch layer pans or 11 x 14-inch pan, according to package directions.
Mix ingredients together in baking bowl. Bake at 300° for 40 minutes. Serve hot with crackers.
In bowl, combine 2 tablespoons sugar with flour, baking powder and salt; then cut in butter. Combine egg and milk and mix, stirring just until moist. Pit, peel and slice peaches; combine in a saucepan with remaining sugar, cornstarch and cinnamon. Cook medium heat until syrup is clear, thick and boiling 5 to 7 minutes. Pour into a 2-quart baking dish and drop dough in heaping tablespoons. Makes 6 portions. Bake at 400° until golden, about 20 minutes. Serve warm with ice cream.
Mix together, beating very well. Bake at 350° until done (about 30 or 35 minutes). Makes 3 or 4 layers.
Melt margarine and chocolate chips; stir together. In large bowl, mix marshmallows with chocolate. Sprinkle coconut on waxed paper. Spoon marshmallow mix onto it. Roll to make logs. Place in freezer. Before serving, slice in sections about 1-inch thick.
Cream shortening and brown sugar. Add egg and vanilla. Mix well. Combine flour, baking powder, salt and potato flakes. Add to the shortening mixture. Mix well. Add nuts and mix. Batter will be stiff. Let set 30 minutes. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 minutes. Do not overbake.
Combine sugar and syrup in 3-quart saucepan. Cook over moderate heat, stirring frequently, for 1 minute. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies. Stir until well blended. Press mixture into buttered 13 x 9-inch pan.
Lay out shell. Arrange apples in shell. Sprinkle lemon juice. Sprinkle nutmeg and cinnamon. Spread sugar. Spread raisins. Mix brown sugar and flour and spread over all. Add pecans. Add butter. Add water. Put on top crust. Brush lightly with milk. Bake at 350° for 45 to 60 minutes. Serve warm with Hard Sauce (optional).
Fill crust with strawberries and make filling with remaining ingredients. Combine water, sugar and cornstarch in saucepan. Bring to a boil and add gelatin. Boil 1 minute. Cool and pour over strawberries. Chill for 3 hours. Top with whipped topping and garnish with remaining strawberries.
Put chicken in a 4 x 8-inch baking dish or pan. Lay Swiss cheese on top of chicken. Mix soup and milk together; pour over chicken and cheese. Put thick layer of stuffing over chicken, cheese and soup. Cover with Reynolds Wrap; bake at 350° for 1 hour.
Mix shortening, sugar and eggs. Sift flour, cream of tartar, soda and salt. Stir into creamed mixture. Chill (if necessary) and roll into balls (smaller than walnuts). Roll in a mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. Bake at 375° for 8 to 10 minutes, until light brown, but soft. Makes 5 dozen.
Cream shortening and sugar; add vanilla and eggs, one at a time and beat. Add sifted dry ingredients and milk alternately, beginning and ending with flour mixture. Fold in blueberries. Place in large tube pan, greased and floured. Sprinkle with mixture of sugar and cinnamon. Bake at 350° for 45 minutes.
Put onions, brown sugar, mustard, vinegar and garlic powder in a crock-pot and heat until sugar melts. Add beans and bacon. Cover and cook on high for 2 1/2 hours, then reduce heat to low or simmer for 3 hours more.
Combine all ingredients and cook in heavy pan, stirring occasionally, about 15 minutes. Put through a food mill.
Cook squash, drain, put in large mixing bowl. Add cream of mushroom and cream of chicken. Add stick of melted margarine and the onion, diced in small pieces; mix well, then add crackers and cheese. Mix together, put in casserole dish. Sprinkle top with cheese and crackers. Cook at 350° for 30 minutes.
Mix in a large bowl. Store in the refrigerator. Will keep up to 6 weeks. Just use as needed. Fill muffin tins 2/3 full. Bake at 400° for 15 minutes.
Slice green tomatoes. Cover slices with flour, salt and pepper. Fry in pan with butter flavored Crisco until golden brown.
Cook ham hock for 2 hours in a large pot of water. Remove the ham hock from the water. Spoon or form by hand dumplings (say about the size of a snowball). Drop the "dumplings" in the water (or broth by now). Cover; cook for 45 minutes. Remove "dumplings" from the water; serve on a platter with the ham. Just slice open the "dumpling" as you would a baked potato and add butter.
Cook lasagna noodles and the frozen spinach according to package directions. Drain; press water out of spinach and set aside.
Butter sides of heavy 5-quart Dutch oven. In it, melt butter. Add brown sugar and dash of salt. Stir until thoroughly combined. Stir in light corn syrup; mix well. Gradually add cream, stirring constantly. Cook and stir over medium heat to firm-ball stage (245°), about 30 to 35 minutes. Remove from heat. Place nuts in bottom of buttered 9 x 9 x 2-inch baking pan. Pour syrup over nuts. Cool; cut in squares. Makes 2 pounds.
Combine first 6 ingredients in a mixing bowl. Combine eggs, milk and vanilla; stir into sugar mixture. Pour into pastry shell. Bake at 350° for 45 minutes or until set. Cool on a wire rack. Yields 1 (9-inch) pie.
Wash and grease potatoes. Bake and slice lengthwise. Scoop out potatoes while hot and mash with margarine. Add sour cream. Saute onions with a little margarine and add to potato mix. Add part of the grated cheese to the potatoes. Replace in the potato jacket. Reheat just before serving, garnishing the tops with grated cheese, melting slightly.
Mix all ingredients and stir well. Heat an oblong pan. Bake at 450° until golden brown.
Heat skillet over medium-high heat. Add beef and cook, stirring with a fork, until meat is broken up and has lost its red color. Stir in onion soup mix, tomato sauce and water. Reduce heat and simmer 15 minutes. Cook noodles, drain well and let stand in cool water for easier separating. Heat oven to 400°. In a 2-quart oblong baking dish, alternate layers of noodles, meat sauce and cheese, ending in cheese. Bake 15 minutes or until cheese is melted.
Dredge chicken pieces in flour, coating well. Brown in hot oil over medium heat. Place chicken in a 9 x 13 x 2-inch pan. Sprinkle with salt and pepper.
Dredge fruit in flour. Add other ingredients. Mix thoroughly and drop by teaspoon onto greased cookie sheet lined with foil. Bake 25 to 30 minutes at 275°. Store in airtight can about 5 days before serving. Makes 5 dozen.
Melt chocolate and butterscotch chips with peanut butter. Spread half in bottom of buttered 13 x 9-inch pan and cool. Barely boil margarine, pudding mix and milk. Add powdered sugar and maple flavoring. Spread onto cooled chocolate layer. Cool. Add peanuts to second half of chocolate mixture and spread onto cooled pudding mixture. Cool. These can be frozen.
Mix all the ingredients and a pound of persistence, 1 c. of love and whip until right consistency. This recipe is recommended by the Creator of Mankind.
Mix together the cake mix and Jell-O, dry. Add the oil, milk, eggs, strawberries, nuts and coconut. Bake in 3 layers at 350° for 30 to 35 minutes.
Fry first 6 ingredients until brown. Add beef bouillon and 1 1/2 cups water. Cook 10 minutes over low flame. Add pea pods; cook 5 minutes. Add mixture of cornstarch, soy sauce and 1/4 cup water. After thick and shiny, add tomatoes. Serve with Fried Rice. Serves 4.
After grating the zucchini, squeeze out as much liquid as possible with hands. Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs. Shape into patties and brush with melted butter. Bake in a 350 degree oven for 30 to 40 minutes or until golden brown. You can fry these patties in a skillet with butter.
Mix cake ingredients. Pour into 9 x 13-inch floured pan. Sprinkle with 3/4 cup brown sugar and 1/2 cup pecans. Bake at 350° for 50 minutes.
Prepare pie crust according to package. In a large bowl, combine all ingredients. Mix thoroughly. Spoon into pie crust. Top with second crust and flute. Cut slits in several places. Bake at 435° for 40 to 50 minutes, until apples are tender and crust is golden brown.
Saute beef and onion in 2 tablespoons Wesson oil. Add 3 cups water and other ingredients. Grate 1 potato into the mixture. This thickens the mixture. Cook slowly until thick.
Carefully cut squash in half horizontally (not through stem end). Remove seeds and stringy portions. Using 1 tsp. butter, rub the cut surfaces of squash. Place cut-side-up in shallow baking pan with 1/2 inch water. In small skillet melt 2 tsp. butter. Saute onions and celery until tender. In medium bowl combine sauteed vegetables, prepared stuffing, turkey and orange pieces. Spoon into squash halves. Cover squash loosely with foil. Bake in preheated 375° oven for 30 minutes. Remove foil, bake 15 minutes longer or until squash is tender and stuffing is lightly browned. Let stand 5 minutes before serving. Makes 2 servings.
Defrost frozen hash browns. Butter bottom of a large baking dish. Add margarine to hash browns. Mix together grated cheese, chicken soup, salt, green onions, sour cream and pepper. Pour over potatoes and mix well. Put in dish. Bake at 350° to 375° for 45 minutes. Sprinkle 1 cup grated cheese on top and sprinkle with parsley. Bake 5 more minutes.
Mix together and bake in greased angel food cake pan at 350° for 1 hour.
Combine butter, brown sugar and sugar. Add eggs, vanilla, oats, Grape Nut flakes, flour, baking powder and baking soda. Bake at 350° on ungreased cookie sheet for 15 minutes.
Grease microwave pan. Cook on 70% power for 12 to 18 minutes, depends on microwave. Let sit 5 to 10 minutes and then invert. The chocolate chips will act as frosting. Very good.
Put broccoli in bowl. Pour rice over broccoli. Melt remaining ingredients, except the dried onions, in a medium saucepan. Stir in 3/4 cup dried onions and bake at 350° for 1 hour. Put remaining onions on top for 10 minutes. Serve hot.
Mix first 4 ingredients. Add slightly beaten egg and make crumbs. Cover bottom of buttered Pyrex casserole with thinly sliced apples and spread with crumb mixture. Melt butter and sprinkle over it. Bake at 350° for 45 minutes. Peaches, cherries or any fruit can be substituted. Serves 6.
Mix flour, cayenne pepper and mustard in a large bowl. Cut in shortening and fold in cheese. Add enough milk to make a batter stiff enough to drop. Drop biscuits on a greased cookie sheet. Brush tops with melted butter and sprinkle with garlic powder or garlic salt. Bake at 450° for 12 to 15 minutes.
Fry bacon and reserve fat. Add onions to fat and saute. Add water and potatoes; boil slowly 20 minutes. Add milk and corn. Simmer 15 minutes more. Stir in pepper, salt and Tabasco.	Crumble bacon and add with sour cream. Simmer (do not boil) 5 minutes more. Garnish with parsley or paprika. Serves 4 to 6.
Layer wafers and bananas. Mix all other ingredients together. Hold back a 1/2 cup of Cool Whip to spread on top. Pour the mixture over the bananas and wafers. Spread the 1/2 cup of Cool Whip on top.
Cream butter or margarine and sugar slowly, beat in egg yolks one at a time. Add vanilla and set aside. Whip cream and add to butter mixture. Break half of angel food cake into 9 x 13-inch pan; top with cream mixture. Sprinkle with 3 Heath bars, repeat with remaining cake, cream and candy. Refrigerate.