HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak cabbage, green pepper and pimento in the water and salt. Leave for 1/2 hour. Bring to boil sugar, vinegar, water and mustard seed to make a syrup; cool. Drain cabbage; add celery and combine with syrup. Refrigerate at least 24 hours before serving. Keeps in refrigerator for 2 weeks or can be frozen.
Heat oven to 400°. Measure the rice into a 1 1/2 quart casserole dish. Bake for 30 minutes, stirring occasionally. Watch it!
Measure flour and sift baking soda, salt and baking powder. Mix with corn meal. Combine oil, honey and eggs. Add buttermilk, mixing well, and combine with dry ingredients. Beat only until smooth. Fill well oiled 8 x 8-inch shallow pan 1/2 full. Bake at 350° for 30 minutes or until done.
Mix tomato juice and puree in a large kettle. Add all of the spices. Mix and heat to almost a boil. Brown hamburger in skillet. Drain off grease. Add to kettle. In the skillet, cook onion half done. Drain. Add to kettle. Bring to a simmer. Add kidney beans. Cook spaghetti. Add to kettle; turn off heat. Let set for 1/2 hour.
Saute onion and celery in oleo. Cook broccoli as directed on package. Mix well and pour in casserole dish and grate American cheese on top. Bake at 350° for 30 minutes.
In each banana split bowl, place half a banana split lengthwise. Cover with half an apple, diced. Wash and drain berries. Top with one-half cup yogurt, then 1 tablespoon wheat germ. Place a kiwi slice on top. Serves 4.
Cream together shortening and sugar. Add egg, vanilla and peanut butter; mix thoroughly. Sift together the flour, baking powder and salt. Add to creamed mixture; blend well. Stir in oats. Divide dough in half to form a roll 8 inches long. Add the melted semi-sweet chocolate to 1/2 of dough. Roll out chocolate dough on wax paper to form an 8-inch square. Place plain 8-inch roll on chocolate 8-inch square. Wrap chocolate dough around plain. Pinch seams together. Wrap in wax paper. Chill at least 1 hour. If dough is refrigerated several hours, allow to stand at room temperature for 10 minutes before slicing.
Melt margarine in heavy saucepan. Add sugar and cocoa. Stir well and add eggs. Stir mixture. Do not beat. Add milk and vanilla. Pour into pie shell and bake at 400° for 10 minutes. Reduce heat to 350° and bake for 20 to 30 minutes or until crust is brown. Makes 1 pie.
Melt butter and add lemon juice and Worcestershire sauce. Dip fish fillets in lemon butter sauce. Salt and pepper to taste. Roll in bread crumbs and place in baking dish. Bake, uncovered, at 400° for 20 minutes, basting once with lemon butter during cooking. Do not overcook!
Pour mushroom soup over the browned ground beef. Put frozen Tater Tots into beef and soup. Cook 30 minutes, until Tots are tender. Place cheese slices last 15 minutes of baking.
In a large bowl with mixer at high speed, beat butter, cream cheese and sugar until fluffy. Reduce speed to low. Add flour, walnuts, milk and vanilla extract. Beat ingredients until well mixed.
Combine all ingredients and mix well. Pour into a lightly greased 17 x 11 x 3/4-inch pan. Bake in preheated 350° oven for 20 to 22 minutes or until top springs back when touched. Partially cool, then top with frosting.
If too firm, add 1 to 2 tablespoons hot water to soften.
In a saucepan, combine molasses, water and vanilla; Add raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit; cool. Meanwhile, in a mixing bowl, cream margarine and sugar. Add the eggs and beat well. Stir together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit mixture. Mix well. Fold in nuts. Spoon into paper lined muffin cups, filling almost to the top. Bake at 325° for 20 to 25 minutes.
Boil and simmer vegetable soup, water and Portuguese sausage in a medium size pot. Add kidney beans and macaroni. Serves 4 persons.
Combine spices, margarine and cornstarch in bowl. Set aside. Put apple juice in saucepan and bring to boil. Add small amount of spice mixture until all blends. Add Equal and mix well. Put apples in pie crust. Pour mixture over apples and cover with a crust. Bake for 30 minutes at 450°, then reduce heat to 370° and cook for 30 minutes.
Cream together butter, Crisco and sugar. Add vanilla and eggs. Sift flour and cocoa together. Add dry ingredients alternately with milk. Bake at 325° for 1 1/2 hours.
Melt butter in skillet; add mushrooms and saute until tender. Blend in flour and add chicken broth. Heat until mixture comes to a boil, then cook gently for 5 minutes, stirring constantly until thickened. Add seasonings and milk and stir over low heat a few minutes more. When ready to serve, sprinkle with parsley.
Melt shortening and chocolate. Add sugar and eggs. Beat well. Stir in remaining ingredients. Bake in an 11 x 13-inch pan at 400° for 18 minutes.
Preheat oven to 325°. Grease and flour 9-inch fluted tube pan. In mixer bowl, beat all ingredients, except confectioners sugar and lemon juice, 3 minutes. Pour into pan. Bake 55 to 60 minutes until cake tests done. Cool 15 minutes. Remove cake from pan. Cool. Mix confectioners sugar and lemon juice. Drizzle over cake. Makes 12 servings.
In a large bowl blend the fruit cocktail, pineapple, strawberries, mandarin oranges, banana and cottage cheese together. Place into 6 individual dessert dishes. Chill for 30 minutes. Top each dish with light Cool Whip and serve.
Brown beef in vegetable oil with garlic. Add the onion and green pepper; cook until onion is transparent. Drain off fat. In a 2-quart casserole dish, combine the meat mixture, salt, chili powder, beans, tomatoes and rice. Bake, covered, at 350° for 30 minutes. Uncover and sprinkle with cheese and olives; bake for 15 minutes more. Yield: 6 to 8 servings.
Blend all ingredients together. Use fingers. Pinch off marble-size pieces and put on baking sheet. Bake 15 minutes at 350°. Can be frozen. Take out to thaw and serve. Not necessary to reheat, but is an added touch. Makes 40.
*Or add 1 1/2 teaspoons vinegar to 1/2 cup milk and let stand for a few minutes.
Drain pineapple and fruit cocktail. Crush crackers. Beat egg whites until stiff. Add sugar. Fold in nuts and crackers. Spread in a greased pan. Bake at 350° for 20 minutes. Cool. Beat the cream cheese. Add whipped topping and fruit. Spread over crust. Sprinkle with coconut. Cover; refrigerate or freeze.
Saute pepper, onion, mushrooms and pimiento in oleo until soft. Melt together Velveeta, mushroom soup, chicken soup, tomatoes and 1 cup chicken broth. Mix altogether. Heat in 350° oven until bubbling.
Dissolve jello with hot water, add sugar, stir until dissolved. Add lemon juice and pineapple juice. 15 to 20 minutes later add remaining ingredients.
Dissolve yeast in 1/2 cup warm water; stir well. Pour hot water over sugar and salt; stir until dissolved. Cool. Add softened yeast, shortening, molasses and whole wheat flour, beating until smooth. Add remaining flour and work it in well with the hands. Turn onto floured pastry cloth and knead until smooth and elastic. Place dough in a greased bowl. Grease surface of dough. Cover and let rise until double in bulk (about 2 hours). Divide into 2 parts. Shape into loaves and place in greased loaf pans, about 8 x 4 x 3-inches. Cover and let rise about 30 minutes. Bake at 375° for 50 to 60 minutes.
Mix cake mix and Cool Whip until blended. Mixture will be thick. Make into balls; roll in powdered sugar. Bake at 350° for 10 minutes, no longer.
Spread margarine on bread. Sprinkle with cinnamon and brown sugar. Bake at 400° until edges start to brown. Watch closely. Yummy!!
Soak raisins in boiling water with soda. Stir and cover; let stand overnight. Next day, add egg, sugar, vegetable oil, salt and flour (1 cup at a time), mixing well.
Boil chicken and debone. Melt butter and Wesson oil. Saute celery, onion, green onion and bell pepper. Add in cream of mushroom and chicken soups. Add cheese. Let simmer on low until mixture is all smooth. Add small amount of chicken broth, if needed, for smoothness. Boil spaghetti in chicken broth, then drain. Add soup mixture and chicken to spaghetti; season to taste. Pour into casserole dish. Sprinkle cheese on top. Bake until casserole bubbles and cheese melts on top.
Combine graham cracker crumbs, butter and 1/3 cup sugar. Line bottom of 9 x 13-inch pan with crumb mixture, reserving a few crumbs for topping.
Preheat oven to 350°. Spray nonstick coating in 9 1/2 x 13 casserole. Melt butter on stovetop, then add cheese and sour cream and stir until melted. Add soups, broth and onions, mixing well. Put potatoes into casserole, then soup mixture and stir well. Bake, uncovered, for 45 minutes. Remove and top with crushed corn flakes that have been mixed with 2 tablespoons melted butter. Bake, uncovered, for another 30 to 45 minutes.
In a mixing bowl, combine mayonnaise, salt and pepper. Add chicken and rice (cooked according to package directions) and mix well. Pour chicken broth and vinegar over the mixture; mix and chill overnight. Just before serving, add diced celery.
Brush chicken with mustard and sprinkle bread crumbs on top. Place in a 9 x 13-inch baking dish. Combine butter, lemon juice and water and pour over chicken. Cover and bake at	350° for 45 minutes. Remove cover. Sprinkle with paprika and bake another 15 minutes. Makes 4 servings.
Blend shortening and sugar. Beat in milk and eggs. Stir in salt, spices, flour, soda, oats, nuts and raisins. Drop batter by tablespoons onto greased baking sheet. Bake at 375° for 15 minutes. Yield: 5 dozen.
Mix all ingredients. Put in Wispride crock. Bake at 350°.
Makes 2 layers, each layer made of beef and sauce, noodles, Ricotta cheese, Mozzarella cheese and Parmesan cheese. Use a 7 x 12-inch pan. Bake at 350° for 1 hour. If 1 1/2 cups water is added to sauce and hamburger, you will need a larger pan.
Brown beef and onion in oil. Season with spices, salt and pepper. Add tomato paste and enchilada sauce. Stir in flour. Place in crock-pot. Add garlic and beer. Cook on high for 1 hour. Reduce temperature to low and cook until done, about 4 to 5 hours. Check at 2 to 3 hours and add additional liquid (beer, water or beef bouillon).
Melt margarine in cup on Medium-high (70%) in microwave for 1 minute. Add lemon juice, garlic salt, parsley and dill weed. Pat fillets with paper towel to remove excess moisture. Arrange in dish with thickest part of fillets toward outside of dish. Pour margarine mixture over fillets. Cover with wax paper. Microwave on High for 6 to 8 minutes or until fish flakes when touched with fork. Let stand 3 minutes. Sprinkle with paprika.
Cook potatoes in jackets until tender; peel and dice. Mince onions, dice carrot and celery. Chop olives; slice hard-cooked eggs. Combine potatoes, onions, carrots, celery, olives and sliced eggs; set aside. Dice bacon; fry until crisp. Stir in flour to make a smooth paste. Combine sugar, eggs, mustard, 1 cup water, vinegar, salt and pepper; mix well. Add to flour paste. Place over low heat; cook until thick, stirring constantly. Pour over potato mixture; mix lightly. Let stand in cold place for several hours. Yield: 12 servings.
Saute the barley and onion in butter. Mix together the eggs, chicken broth, yogurt and flour; add to saute. To this, add the remaining spices. Cook until piping hot; don't let it curdle. Finally, add mint and the juice of 1 lemon. Best chilled, but also good hot. Serves 6.
Whip cream cheese with spoon until light and fluffy. Add orange rind, lemon rind, walnuts and sweetener; mix well. Roll into 1-inch balls and roll in moist unsweetened coconut. Chill.
Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and seasoning. Mix well. Shape into 40 balls. Roll in cornflakes. Dip in butter (melted). Bake at 425° for 10 minutes. Serve on cocktail toothpicks.
Blend all ingredients in food processor or if you don't have food processor, use tender ends of basil and mince. Cut off parsley stems and chop leaves. Peel and chop garlic.
Cook macaroni in boiling water according to package directions. Brown beef; add onion and pepper. Simmer a few minutes. Add tomato puree, water, mushroom soup, cooked macaroni, salt and cheese to casserole dish. Sprinkle with bread crumbs. Bake at 325° for 30 minutes. Yields 8 to 10 servings.
In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into two greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 1 hour or until bread tests done. Yield: 2 loaves.
Mix all ingredients in bowl. Shape into 1-inch balls. Place in baking dish and bake at 400° for 15 minutes or until brown. Serve with toothpicks. Makes 35 to 40 meatballs.
Mix first four ingredients until crumbly. Place half of this mixture in unbaked pie shell. Mix 1/2 cup sugar and 1/4 cup flour with blueberries and pack into pie shell. Sprinkle remainder of mixture on top. Mix 1 egg and 3 tablespoons milk and pour over pie. Bake for one hour at 350°.
Combine first 6 ingredients in large bowl. Add egg, buttermilk and 3 tablespoons oil, stirring just until dry ingredients are moistened. Pour remaining 1 tablespoon oil into 8-inch cast-iron skillet and place in a 425° oven for 5 minutes. Remove from oven. Spoon batter into skillet. Bake 20 minutes or until lightly brown.
Mix all the ingredients together and pour into a 9-inch square pan. Bake for 25 minutes at 350°. While still warm, cut into squares and roll in powdered sugar. The cookies will look unbrowned. Do not bake any longer.
Place dry peas in a 6 quart kettle or Dutch oven and add 12 cups water. Soak as directed. Don't drain. Stir in ham hocks, onion, celery, bay leaf, salt and cayenne pepper. Bring to boiling. Reduce heat; cover and simmer until ham hocks are tender and peas are done, about 1 1/2 hours.
Butter a 13 x 9-inch baking dish. Place rice on the bottom. Layer broccoli next, then chicken. In medium bowl combine soup, milk, mayonnaise, lemon juice and curry powder. Pour over layered ingredients. Top with cheese and bread crumbs. Bake at 350° for 1 hour.
Brown the beef in the shortening. Add the onion and celery and cook 5 minutes. Add the tomatoes and salt and pepper to taste. Place half in a casserole dish and cover with half the cabbage. Add the remaining meat and cabbage. Top with bread crumbs. Bake at 375° for 45 minutes.
Cream butter and cream cheese. Add sugar and mix well. Add eggs and flour, a little at a time. Add flavoring and fold in chips. Grease pan. Pour in batter and cook in cold oven for 1 1/2 hours at 325°.
Follow up with the directions of Solomon for bringing up a child. Proverbs 23:14.
Cream together butter and sugar; add eggs, one at a time and blend well after each addition. Do not beat. Stir in vanilla. Pour into pastry shell and bake at 450° for 5 minutes. Reduce temperature to 325° and bake 25 minutes longer or until firm.
Beat together butter, sugar and egg yolks. Mix dates and nuts. Pour water over soda, dates and nuts. Let cool. Add flour, baking powder, salt, and vanilla and mix all ingredients together well. Fold in beaten egg whites. Pour in oiled and floured pan. Bake for 45 minutes at 325°. Serve with whipped cream.
Grease a 9 x 13-inch pan. Sprinkle pecans in bottom of pan. Sprinkle coconut over pecans. Prepare cake mix. Pour over pecans and coconut. Melt margarine and cream cheese together; add powdered sugar and mix well. Pour mixture over cake batter. Bake at 350° for 45 minutes. Remove from oven and cool. Cut into squares and serve. Yield: 24 servings.
Cream butter and sugar; add remaining ingredients. Bake in sheath pan or 2 layers for 30 minutes at 350°.
Preheat oven to 350°. Melt butter in the oven in 1 1/2 to 2-quart casserole, but do not let it brown. Mix sugar, flour, milk, baking powder and salt. Pour into casserole over butter. Add berries. Bake at 350° for 1 hour. Do not stir at any time.
Melt butter in small, oblong pan. Pour peaches in pan. Mix flour, sugar, baking powder and milk. Pour batter over peaches; bake at 350° for about 1 hour.
Mix last 5 ingredinets on the stove and boil 5 minutes. Remove from heat and stir in 1/2 teaspoon soda; mix well. Pour over popcorn and stir constantly until mixed. Place in 250° oven and stir every 15 minutes for one hour. Pour out of pan onto paper or waxed paper or it will stick in pan.
Combine butter, unsweetened chocolate and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly until butter and chocolate are melted; let cool.
Combine milk and crumbs. Add ground meats, onion, sugar, salt and egg. Dissolve bouillon cube in hot water and add to meat mixture; mix thoroughly. Shape into 24 meatballs in a shallow baking pan. Bake at 350° for 30 minutes, then pour off drippings. Spread soup over meatballs and continue to bake for around 45 minutes.
Blend mayonnaise and cream cheese together in a mixing bowl; combine with diced orange sections, diced peaches, pineapple, nuts and cherries. Whip cream and fold into fruit mixture. Pour into mold or Pyrex dish and place in freezer for 3 hours or until frozen. Unmold and serve.
Mix ingredients together and use cookie cutter to cut out cookies. Then decorate with sprinkles or colored sugar. Then bake in 350° oven for 6 to 7 minutes.
Boil the chicken. Remove from bone. Heat the cheese. Mix the chicken and cheese together. Put the chips in a casserole dish. Put the chicken and cheese in the casserole, then more chips. Heat in oven at 325° for about 20 minutes.
Mix soup, mayonnaise and milk in saucepan; heat until bubbly. Set aside. Melt margarine; mix with crumbled up corn flakes (crumble by hand). Place corn flakes in bottom of casserole pan. Drain cabbage; spread over corn flakes, then pour soup mixture over cabbage. Top with grated cheese. Bake for 30 to 40 minutes at 350°.
Dissolve Jell-O in boiling water. Add cranberry sauce; stir until smooth. Add pineapple and spoon in lightly greased dish. Chill until firm.
Heat oven to 375°. Mix corned beef hash, flour and 2 eggs thoroughly. Press mixture firmly and evenly against bottom and sides to within 1 inch of top of ungreased baking dish (13 1/2 x 8 3/4 x 1 3/4-inch). Bake meat crust 25 minutes. Remove meat crust from oven; drain. Reduce oven temperature to 350°.
Mix mayonnaise, vinegar, salt and sugar. Pour over cucumbers and onion. Store overnight in refrigerator before serving.
Score ham. Place pineapple rings and cherries on ham with toothpicks. Put in pan and pour ginger ale over it. Bake at 350° for 2 hours, basting every 1/2 hour with juice in pan. Remove from oven and make paste out of mustard, brown sugar and pan juice to get spreading consistency. Spread on ham. Raise temperature to 425° for 15 minutes.
Melt butter. Add mushrooms and onion; saute. Add flour; blend well. Add salt, pepper and chicken stock; cook until smooth and thick. Add lemon juice and almonds. Serve over baked chicken loaf.
Press hash browns between paper towels to remove moisture. Press hash browns onto bottom and sides of a 9-inch pie plate to form a crust. Sprinkle on salt and some dry onion. Drizzle melted butter over crust. Bake in 425° oven for 25 minutes. Remove from oven; reduce oven temperature to 350°. Toss together the ham and cheese. Place in crust. Beat milk with the eggs and seasoning salt. Pour over ham and cheese. Bake uncovered in 350° for 25 to 30 minutes. Let stand for 10 minutes before serving.
Preheat oven to 350° and lightly grease cookie sheet. Combine cake mix, oats and sugar. Combine oil and eggs; add to dry ingredients. Mix well. Add vanilla and nuts. Drop by teaspoon onto cookie sheet. Bake for 10 to 12 minutes.
Preheat oven to 350°. Blend cake mix, oil, water, eggs and food coloring. Stir in nuts. Drop by teaspoon onto an ungreased cookie sheet. Bake for 10 to 12 minutes. Cool on cookie sheet for 1 minute, then remove to cool on rack.
Mix dry ingredients. Add remaining ingredients. Put into greased oblong pan. Sprinkle a few more chocolate chips on top. Bake at 350° for 35 to 40 minutes. Cut when cooled. My favorite! Makes about 4 dozen.
Mix in a large	20 cup coffee pot. Mix some hot black coffee to dissolve Nestle Quik, then add milk and remaining coffee. Heat to boiling point (do not boil), then add creme de cacao and brandy. Serve hot in glass mugs or coffee cups with whipped cream. Reddi-Wip cream may be used.
Mix flour, pecans and butter well. Spread in 9 x 13-inch baking dish. Cook at 350° for 25 minutes. Let cool completely. Mix Cool Whip, powdered sugar, vanilla and cream cheese well, then pour over completely cooled crust. Mix milk with pudding mix. Pour over second layer. Top with balance of Cool Whip. Top over Cool Whip with nuts or grated Hershey candy bar. Refrigerate for several hours before serving.
Place pork in a dish. In a small bowl, mix together soy sauce, bean paste, 1 tablespoon peanut oil and Rose wine or sherry. Then pour over pork. Turn slices to coat. Marinate 1 hour. Drain and reserve marinade.
Flatten crescent rolls on jelly roll pan. Cream the cream cheese, oleo, dill weed and onion. Spread cream cheese mixture on crust. Sprinkle with any combination of fresh vegetables (cut small). Bake 8 to 10 minutes at 400° then cool. Cut in squares. Serve. Cover with Saran Wrap. Refrigerate.
In bowl, mix flour, baking soda, cinnamon and salt. Using a whisk, add the remaining ingredients one at a time. Fill greased muffin tins 1/2 to 3/4 full. Bake in a 350° oven for 25 minutes.
Combine sugar and milk. Bring to a boil. Stir and cook over medium heat to soft ball stage. Remove from heat. Stir marshmallow cream, peanut butter and vanilla. Beat until blended. Spread into a greased 9-inch square pan. Cool and cut into squares. Makes about 2 pounds.
Saute onions, celery and green peppers in margarine. Add remaining ingredients. Add cayenne pepper and seasoning to taste. Simmer. Serve over white rice.
Cream together sugar and butter, then add 2 eggs and buttermilk. Add flour, soda and baking powder, then mix. Add raisins, nuts, coconut, blackberry jam and vanilla. Bake in 3 layers in round cake pans that have been greased with shortening and sifted with flour. Bake at 350° until done.
Blend together mayonnaise, mustard and pepper; spread on buns. Layer each sandwich with lettuce, tomato, pepper, onion, roast beef and Bleu cheese; add top halves of buns.
Cook noodles until tender; drain. Saute onion and celery in butter until tender, not brown. In a large mixing bowl, add rest of ingredients to noodles, onion and celery. Withhold 1 cup of grated cheese. Season with Accent, celery salt and pepper. Toss lightly until thoroughly mixed. Pour into buttered Pyrex dish; sprinkle cheese on top. Bake at 350° for 30 to 45 minutes. Cover with foil for first half of cooking.
Cream butter, oils and sugar. Add eggs. Sift dry ingredients. Mix into creamed mixture. Add vanilla. Mix well. Drop by teaspoonfuls on lightly greased baking sheet. Bake at 350° for 7 to 10 minutes or until lightly browned.
Mix with hands. Form into large ball or smaller ones. Seal in wax paper and refrigerate. Can freeze up to 6 months.
Combine eggs, sugar, and cooking oil; beat well. Sift together flour, cinnamon, soda, and salt; add gradually to egg mixture; mix well. Add persimmons and mix well. Pour into 1 large or 2 small pans. Bake 1 hour or until done at 350°.
Drain fruit cocktail, Mix all ingredients, except crusts, together in bowl. Blend well. Put into crust and chill 2 hours in refrigerator.
Brown beef with onion; add soup, water and noodles. Cover and cook until tender. Add beans, one-half of cheese and seasonings. Pour into casserole. Sprinkle with remaining cheese and bake 45 minutes at 350°.
Dissolve bouillon cubes in 1 quart of water. Add celery, carrots, potatoes and onions. Cook 15 minutes. Add broccoli and cauliflower and cook 15 minutes more. Add soup and cheese; heat and serve.
Mix well and pour into 9-inch buttered pie plate. Bake at 350° for 30 minutes. Forms own crust.
Cream shortening and sugars well; add eggs and beat well. Add soda to creamed mixture. The vanilla adds well here also. Mix in the dry ingredients and stir well. Drop on well-greased cookie sheet and cook at 375° for approximately 10 minutes.
Heat 7-Up to boiling and pour over Jell-O in a bowl. Stir until blended. Add ice cream; stir. Chill until partially set. Pour into crust and chill. Stir occasionally as it sets. Serve with whipped cream.