HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and margarine combination with granulated sugar; add eggs one at a time, beating after each addition. Mix together the flour, cocoa and salt; add to the creamed mixture and blend well. Add the vanilla; blend and add nuts, blending slightly. Pour into a greased and floured 8 x 8-inch pan. Bake at 350° for 30 minutes. Cool completely before cutting.
Stir all together in large kettle. Simmer gently for about 20 minutes. Serve warm.
Saute onions 20 minutes. Stir in flour. Add broth and water gradually. Simmer 20 minutes. Toast bread. Put bread in baking dish. Ladle in soup. Sprinkle with cheese. Bake at 425° for 10 minutes.
Spread sesame seed (benne) in large baking pan. Toast in 350° oven until lightly brown 15 to 20 minutes. Stir occasionally.
Combine first 3 ingredients. Cut in shortening as for pastry. Add water to egg and combine with flour mixture. Roll out very thin on floured pastry board or table. Cut into 2 inch squares and add to homemade chicken or beef soup. Cook until done, about 20 or more minutes.
Combine the eggs, sugar, oil and pumpkin; mix well. Combine flour, spice, baking soda and salt in a large bowl. Make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon the batter into 2 greased and floured (8 x 3 3/4 x 2 1/2-inch) aluminum loaf pans.
Combine oats, brown sugar, flour, cinnamon and salt; cut in butter until mixture is crumbly. Set aside. Place fruit in a 10 x 6 x 2-inch baking dish. Sprinkle oat mixture over fruit. Bake, uncovered, at 350° until fruit is tender, about 40 minutes. Serve warm with ice cream or light cream.
Pour into well-greased ring mold; set in pan of water (1-inch deep). Bake at 350° for 30 to 35 minutes, or until set. Unmold on hot platter; fill center with creamed seafood, chicken, ham or vegetable. Makes 8 plentiful servings.
Beat egg whites until stiff. Add cream of tartar and beat to make egg whites dry. Add brown sugar and beat until well blended. Fold in pecans and drop by teaspoons onto greased cookie sheet. Bake in preheated oven at 200° for 2 hours. Check after 1 1/2 hours. They should be colored, but not brown. Store in airtight container.
Mix first 3 ingredients with mixer. Mix other in by hand. Add lemon juice last. Pour into crust. Refrigerate until firm. This recipe will serve 4 people.
Salt and pepper the pork chops. Brown lightly. Lay in a casserole dish. Pour rice over pork chops. Add soup and water mixture; salt and pepper soup to taste. Cover and bake for 1 1/2 hours at 350°.
Combine dry ingredients in mixing bowl and stir. In another bowl, beat eggs, one at a time, then stir in shortening. Add this mixture to dry ingredients; stir in one cup milk. Add flavoring and beat until smooth. Pour into greased pan. Bake 1 hour and 10 minutes at 350° in a preheated oven. Cool and ice.
In a large bowl, combine salad dressing, sugar, vinegar, dill and salt, if desired; mix well. Add cucumbers and onions; toss. Cover and chill for at least 1 one hour.
Warm molasses to slightly over lukewarm, not hot. Stir in soda. Beat egg and sugar. Add vanilla and stir into molasses. Stir in flour and spices. Add raisins, if desired. Shape into 24 balls. Arrange well apart on Pam-sprayed cookie sheets. Flatten with moist fork. Watch closely as they bake, they burn easily. Bake in 350° oven for approximately 10 minutes. Store airtight. Best after at least 24 hours of mellowing. Yields 24.
Mix all ingredients well. Pour into half baked pie shells* (9-inch). Cook at 350° about 1 hour or until done.
Bring water and sugar to a boil; simmer until syrupy. Let cool. Add the extract, vodka and brandy. Stir well. Makes 5 quarts.
Combine ham, pineapple, celery and olives. Mix mayonnaise and lemon juice. Lightly stir into ham mixture. Chill in refrigerator 1 hour or more. Stir in nuts and serve on lettuce.
Preheat oven to 375°. Combine rice and 4 cups of water (1 teaspoon salt, optional) in a large pan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. While rice is cooking, lightly brown each side of pork chops and set aside (about 2 minutes on medium heat for each side). Combine gravy mix, onion soup mix and 3 cups water in saucepan. Cook over medium heat until it thickens, about 2 to 3 minutes. Pour sauce over rice; mix well. Grease a large casserole dish (lightly with Pam). Layer with rice and single row of pork chops. Repeat procedure.
Mix ground beef, bread crumbs, egg yolks, salt, mustard, onions, ketchup and horseradish (optional) well; place in a 9-inch casserole or wide tube pan. Bake at 325° for 30 minutes. Beat egg whites, cream of tartar and mustard. Spread over meat loaf; return to oven and bake 20 to 25 minutes.
Melt 1/2 cup butter and pour into 9 x 13-inch pan. Slice onion. Place into pan. Spread mushroom soup on top of potatoes. Put pork chops on top. Bake at 400° for 1 hour or until done.
Cook onion, carrot, walnut, marjoram, thyme and rosemary in butter. In a large skillet over medium-high heat until vegetables are tender and crisp. Stir in rice and parsley; heat thoroughly. Serves 6.
Combine ingredients. Pour over chicken breasts and marinate overnight. Drain thoroughly and roll in 1 3/4 cups of bread crumbs. Grease a pan well. Put in chicken. Spoon over it 1/4 cup butter and 1/2 cup shortening (sometimes I use a little less). Put foil over all loosely for 45 minutes at 350°. Then put small amount of water in pan and bake another 20 minutes or until tender. (If you want the chicken more crisp or browner on the outside, put under broiler a few minutes.) Serve on warm platter surrounded with fresh parsley and tiny red crab apples. BEAUTIFUL! GOOD! EASY!
Mix together the souffle, lemon pepper, garlic powder and salt. Remove mushroom stems and dip in melted butter; chop stems finely. Add minced onion and saute in 3 tablespoons of butter until soft. Mix with spinach mixture. Fill mushroom caps until slightly rounded. Sprinkle with Parmesan cheese. Bake in preheated oven at 375° until filling is set and golden (12 to 15 minutes).
Cook macaroni; drain. Chop canned meat in bite size pieces. Mix in other ingredients. Combine with salad dressing (Miracle Whip). Sprinkle with parsley.
Mix up flour, baking powder, oil and milk. Make a dough; put it on the inside of a big bread pan. Grease the pan first. Now put cinnamon on top of dough. Put a layer of sugar. Put apples on top of sugar and cinnamon. Put more sugar and cinnamon on top of apples. Put more cinnamon and sugar on top. Put a crisscross on top of dough. Put sugar and cinnamon on top of crust. Bake in oven about 1 hour. Eat hot with milk.
Melt 1/2 cup margarine 9 x 12-inch cake pan. Stir together flour, sugar and milk. Pour mixture into melted margarine. Do not stir.
Cook unpeeled potatoes in boiling, salted water to cover 15 minutes or until tender. Drain and let cool to touch. Leaving skins on, cut potatoes into eighths. Place in large bowl. Combine mayonnaise and next 7 ingredients; add to potatoes, tossing gently. Cover and chill 8 hours. Yields 8 to 10 servings.
Put all in blender and mix well. For regular oven, bake in greased casserole for 1 hour until set.
Mix all ingredients except club soda and let sit 1 hour. Add club soda just before serving. You can also add 4 to 5 strawberries if desired. The Sangria looks beautiful served in a glass pitcher.
Cook sausage in a large skillet until it begins to brown, stirring to break up large pieces. Add onion and celery; saute until tender. Remove sausage and vegetables with a slotted spoon to a well-greased large flat baking pan. Top with spaghetti. Combine soup and milk; add eggs and cheese. Pour mixture evenly over spaghetti. Combine bread crumbs and butter. Sprinkle evenly over casserole. Bake at 350° for 45 minutes or until crumbs are crisp and toasted.
Cook cabbage 3 to 5 minutes. Peel leaves and set aside. Brown hamburger; drain off fat. Add onion, green pepper and seasonings; simmer 5 minutes. Mix rice in with hamburger. Put mixture into separated cabbage leaves. Roll up leaves and place in baking pan. Sprinkle with brown sugar. Pour tomato soup over and cabbage water over top of cabbage rolls. Bake at 350° for 1 to 1 1/2 hours.
Do not use paper liners. Grease muffin tins well. Bake at 400°.
Mix first 3 ingredients to make a marinade in a large container with a lid. Finely chop garlic cloves and add to marinade. Stir marinade. Add chicken wings to marinade; cover and refrigerate overnight. Put aluminum foil in pan. Spray with Pam. Put chicken wings in pan and sprinkle with lemon pepper. Bake for 1 1/2 hours at 325°.
Mix water, sugar, salt, salad oil, vinegar and paprika well until sugar dissolves. In bowl mix all vegetables and pour mixture over. Let stand	in covered dish overnight in refrigerator. Drain 1 1/2 hours before serving.
Preheat oven to 450 degrees. Peel potatoes and cut into slices, place in bowl of ice water to crisp. Put on paper towel and pat dry before cooking. Spread out potatoes on a shallow pan. Sprinkle potatoes with oil. Shake pan to spread oil evenly. Bake 30 - 40 minutes, turning frequently, until golden brown. Empty potatoes onto paper towels. Sprinkle with salt and paprika.
Mix milk, margarine, eggs, flour, mustard, salt and pepper in blender, or beat thoroughly. In an 8 x 8 x 2-inch greased pan, layer 2 cups bread cubes, 1 1/2 cups cheese and a sprinkle of chives. Repeat this layering. Pour egg mixture over all and refrigerate overnight. Bake at 350° for approximately 35 to 40 minutes. Serves 5 to 6.
Preheat oven to 450°. In a bowl mix all ingredients. Bake in a roasting pan for 40 minutes, stirring occasionally. Makes 8 servings.
Add all ingredients to warm carrots; cover tightly and toss upside down. Refrigerate for 24 hours. Serves 10 to 12.
Set kettle of water to boil. Chop onion and slice mushrooms and saute in oil until tender. Add barley or rice and saute until lightly browned. Carefully add boiling water and bouillon cubes. Bring to a boil, set heat to low, cover and cook on low for 45 minutes for barley or brown rice, and 20 minutes for white rice.
Preheat oven to 400°. Combine all ingredients in large bowl; stir enough to moisten. Fill 12 lined muffin cups. Bake 12 to 20 minutes or until brown.
Pour soups and water into pork drippings without meat. Cook 1 package Kluski noodles. Mix sauerkraut with noodles. Add meat, then liquids. Rinse soup cans with a little water, adding to mixture. Bake at 325° for 45 minutes or until meat is tender.
Shape beef into 1 large patty. Heat 1 tablespoon oil in wok over high heat. Brown for 2 to 2 1/2 minutes each side. Break meat into chunks and stir-fry for 30 seconds. Remove and set aside.
In a bowl, combine first 4 ingredients. Cover and refrigerate 1/2 hour. In a second bowl, combine vermicelli and soy sauce. Toss to blend thoroughly.
Grind the first seven ingredients together, then add the rest of the ingredients. Cook about 2 hours and seal in pint jars. Makes 25 pints.
Mix Eagle Brand milk with plain milk (I use a little more milk). Beat in instant pudding and vanilla until it begins to thicken. Chill.
Brown beef and chopped onion. Drain off fat. Add all other ingredients, bring to a boil. Then reduce heat to simmer, let simmer 30 minutes to 1 hour.
Get a pan hot. Add whole butter; fizzle in. Add chopped onion immediately. Saute awhile, the longer the better, without burning. Add mushrooms. Cook awhile longer. Add more butter, then add cleaned spinach. Cook until spinach swelling goes down, then add heavy cream. Cook until looks semi-thick. Add nutmeg, egg yolk, Parmesan cheese and chicken stock. Season with pepper and a tab of salt. Serve on your favorite pasta. Linguini works well.
Mix all ingredients in a greased casserole dish. Bake at 350° for 40 minutes.
Mix flour, sugar and soda together well. Add undrained fruit cocktail and eggs. Pour into greased and floured pan and sprinkle with brown sugar and pecans. Bake at 350° for 25 to 30 minutes. While still baking mix together topping.
Preheat oven to 350°. Spray cookie sheet with nonstick spray. In a medium bowl, combine all ingredients except phyllo sheets. Spread mixture on prepared cookie sheets. Bake at 350° for 20 to 25 minutes until fruit is tender. Cool completely. Increase oven temperature to 400°. Layer three phyllo sheets on top of one another. Spoon one-half mixture along the edge of the phyllo. Roll phyllo jelly roll fashion and place on cookie sheet prepared with nonstick spray. Spray strudel with spray to prevent drying. Score top of strudel with 7 diagonal cuts. Do not cut all the way through. Repeat process for second strudel. Bake for about 10 minutes. Yields 2 strudels, 8 servings.
Cut up the celery and onions. Cut lemons in half. Squeeze the juice but throw in the rind, too. Add all the other ingredients in a big pot. Bring to a fast boil. Simmer 15 to 20 minutes. Strain out and it is ready to go on your ribs or chicken.
Preheat oven to 350°. Grease three 9-inch loaf pans. In large bowl, beat eggs. Stir in sugar, oil, water and pumpkin; add in flour, soda, salt and cinnamon. Mix well. Stir in dates and peanuts. Pour 1/3 batter into each loaf pan. Bake for 1 hour or until bread pulls away from sides of pan. Cool on wire rack for 10 minutes. Yields 3 loaves, 18 servings.
Thaw potatoes and mix all ingredients. Put in a 9 x 13-inch baking dish. Top with 2 cups crushed Ritz crackers, mixed with 1 cup melted butter. Bake at 325° about 1 hour or until golden brown and bubbly.
Mix shortening, margarine and sugar well. Add eggs individually and mix well after each addition. Sift flour, baking powder, soda and salt together and add with milk and vanilla. Fold in bananas and mix well. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes at 325° in a tube pan.
Place enchilada sauce, tomato sauce and small amount of water in saucepan to heat. In skillet, brown ground beef and onion. Add black olives, salt and pepper to taste. Soften tortillas in small amount of hot oil in another skillet. Place a spoonful of ground beef mixture in each tortilla. Add a spoonful of cheese. Roll up and place in baking dish. Pour enchilada sauce over all. Bake in a 350° oven for 30 minutes.
Mix milk and lemon juice together. Add Cool Whip, coconut, nuts and strawberries. Combine until smooth and put into 2 graham cracker pie shells. These can be frozen.
Cream together sugar and margarine. Add 1 egg and mix well. Add baking powder, flour and milk. Mix well.
In medium mixing bowl, beat egg yolks; stir in milk, lemon peel and lemon juice. Pour in pie crust. Top with whipped topping or sprinkle with graham cracker crumbs. Cool in refrigerator for about 2 to 3 hours.
Brown ground round and onions.	Add chili sauce, tomato sauce, salt, pepper, chili powder and catsup. Cook desired length of time. Several hours makes it delicious!
Cream butter, cream cheese and sugar until fluffy; add eggs, one at a time, beating well after each addition. Add vanilla and flour all at once (containing salt). Beat until smooth. Bake in preheated oven (350°) for 1 hour or until done in greased and floured 10-inch tube pan. Nuts may be added in bottom of greased and floured pan and on top (pecans or nuts of your choice). No peeping under any conditions as this cake will fall.
Chop shrimp; place in large bowl and sprinkle with fresh lemon juice. Add next 7 ingredients, mixing well. Chill. Fill avocado halves with shrimp mixture.
Place cooked potatoes in a large bowl. Combine remaining ingredients and pour over potatoes. Toss to combine. Chill and serve. Makes 6 servings.
Bring 1/2 pot of water to a boil. Add a dash of salt. Place the Chinese broccoli in the water and cook for 2 minutes. Remove and drain. Place on a serving platter and sprinkle with oyster sauce and 1 tablespoon corn oil. Remove and serve.
Combine first 3 ingredients; mix well with mixer. Combine pudding and milk. Add to cream cheese mixture. Fold in Cool Whip. Crush Oreos in blender. Alternate pudding mixture with Oreo mixture to desired number of layers. Refrigerate.
Preheat oven to 450°. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until everything is evenly coated. Empty all into shallow baking or roasting pan. Discard bag. Bake, stirring occasionally, until potatoes are golden brown and tender. Garnish with fresh, chopped parsley, if desired. Makes about 8 servings.
Cut broccoli into florets. Add onions; set aside. Mix mayo, sugar and vinegar; pour over broccoli and onion. Refrigerate. (Can be put in plastic Ziploc bag or bowl with lid.) When ready to serve, add bacon and cheese. Also good leftover.
Combine cream cheese, milk, onion and crumbled bacon. Separate crescent dough into 4 rectangles. Press perforations to seal. Spread about 2 tablespoons cheese mixture on each rectangle. Starting at long side, roll up and seal. Cut each roll into 8 pieces. Place pieces cut side down on ungreased cookie sheet. Lightly sprinkle with Parmesan cheese. Bake at 375° for 12 to 15 minutes or until golden brown. Serve warm. Makes 32 pieces.
Cook onion, pepper and celery in margarine until soft (about 5 minutes) over low heat. Add tomato sauce, water, sugar, chili powder and salt. Stir well. Add franks; let simmer. Serve over rice.
Combine cake mix and sugar in a large mixing bowl. Add vegetable oil and add water, yogurt and juice. Beat at medium speed with electric mixer for 6 minutes. Stir in poppy seed. Pour into 10-cup Bundt pan coated with cooking oil. Bake until stick comes out clean. Cool in pan for 10 minutes. Remove and drizzle with lemon glaze or confectioners sugar. Enjoy!!
Mix all together. Spread mayonnaise on 1 slice of bread; add vegetable mix on this. Slice sandwich into thirds.
Spread cream cheese in bottom and sides of pie plate. Pour in pizza sauce and top with Mozzarella cheese. Heat oven to 350° and bake 15 minutes.
In large bowl, mix thoroughly the beef, onion, bread crumbs, parsley, salt and pepper, Worcestershire sauce, egg and milk. Refrigerate 2 hours.
Cream sugars, Crisco, eggs and vanilla. Sift flour, soda, salt and spices. Mix well into creamed mixture. Fold in oats and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Wash and season chicken breasts with garlic, salt and pepper. Heat pan. Then add olive oil. Add chicken breasts. Brown on both sides for about 3 minutes each side.
Combine ingredients in a large casserole. Do not dilute soups. Bake in a 350° oven for 45 minutes. The last 10 minutes, top with crushed potato chips or, if desired, more chow mein noodles.
Combine margarine and milk; warm in pan to melt margarine. Beat well each item when added to mix. Beat well 4 eggs, sugar, vanilla and sifted flour. Fold in slowly, milk and margarine mixture; beat well. Add baking powder; beat well. Grease and flour pans. Makes 36 cupcakes, 1 (3 layer) cake or 1 tube pan cake. Bake at 350°. Cupcakes and layer cake bake for 25 to 30 minutes. Tube pan bake for 1 hour.
Preheat oven to 350°. Combine ingredients; beat at medium speed for 4 minutes. Pour batter into a greased and floured tube pan. Bake for 45 to 50 minutes. Turn out onto wire rack to cool. Frost when cooled.
Cream butter or margarine, stirring sugar in gradually. Separate eggs. Beat egg yolks and stir into sugar mixture. Mix bananas into sugar mixture.
Mix egg, milk, 2/3 cup crumbs, 3/4 teaspoon salt and dash of pepper. Stir in corn, onion and pimiento. Turn into 1-quart casserole. Toss melted butter with remaining crumbs; sprinkle atop corn mixture. Bake at 350° for 65 to 70 minutes. Makes 6 servings.
Cream butter and sugar until fluffy. Blend in eggs and banana. Combine dry ingredients. Add to creamed mixture with buttermilk. Pour in pan and bake at 350° until brown.
Put all ingredients in bowl as listed and mix thoroughly with electric mixer (approximately 2 minutes). Then pour into a greased and floured Bundt pan. Bake at 350° for approximately 45 to 50 minutes. Cool for a few minutes on cake rack until loosened. Remove from the pan and shake on powdered sugar while warm. Can be frozen whole or sliced and placed in sandwich bags. Keeps well for several months.
Beat all ingredients together until well blended. Pour into 9-inch crust and sprinkle with graham cracker crumbs. Freeze. Serve frozen.
Put all ingredients in a bowl, except rhubarb; beat well. Fold in rhubarb; pour in a greased 13 x 9 x 2-inch pan. Over top of batter, sprinkle 1/2 cup chopped nuts and 1/2 cup brown sugar to cover batter. Bake 35 to 40 minutes at 350°.
Cut all biscuits into fourths. Place 3/4 cup sugar and 1 teaspoon cinnamon in paper sack. Add biscuit pieces, a few at a time; shake to coat well. Arrange sugar coated biscuit pieces in a well-greased Bundt pan or angel food cake pan. Place 3/4 cup sugar, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon and margarine in pan; bring to a boil. Pour mixture over biscuit pieces. Bake at 350° for 45 minutes. Turn upside-down and remove from pan immediately. Pick pieces off with toothpick or fingers. Excellent with coffee.
Cook rice according to package directions. Spread in bottom of greased 9 x 13-inch pan. Cook and drain broccoli. Layer on rice. Then sprinkle ham and cover with cheese. Combine soup, mayonnaise and mustard. Spread over casserole and top with Parmesan cheese. Bake at 350° for 45 minutes or until golden in color.
Mix 1 box of Jell-) with 1 cup boiling water. Pour 1/2 cup in a bowl. Add 2 tablespoons cold water and 1/3 cup sour cream. Mix well. Strain in a 9 x 13-inch pan. Gel for 50 minutes. Add 1/2 cup cold water to remaining Jell-O. Pour over first layer. Gel for 50 minutes. Repeat with remaining boxes of Jell-O.
Blend in blender until smooth.	Refrigerate. Excellent on tossed, spinach and cabbage salads.
Mix oil, sugar and eggs all together well in a large bowl. Add remaining ingredients (except apples, nuts and raisins) and stir until mixed. Fold in apples, nuts and raisins. Bake in 3 layers (9-inch pan) at 350° for 25 minutes.
Mix salt, pepper and paprika with flour. Dip steak pieces in seasoned flour, then in egg and water beaten together. Dip again in flour. Brown on both sides in hot fat. Cover; cook slowly 20 or 30 minutes.
Shred cabbage, carrots and green pepper and mix. Bring remaining ingredients to a boil and boil for 1 minute. Let cool.
Lightly brown ground beef in large skillet. Add onion; cook until tender but not brown. Place noodles in layer over meat. Combine tomato juice, salt, celery salt, pepper and Worcestershire sauce; pour over noodles. Bring to boiling; cover and simmer over low heat 20 minutes. Add green pepper. Cover and continue cooking 10 minutes or until noodles are tender. Stir in sour cream and mushrooms. Heat just to boiling. Season to taste. Serves 6.
Combine all ingredients, except last 2. Put into buttered 9 x 13-inch baking dish. Combine bread crumbs and butter and sprinkle on top. Bake at 350° for 45 minutes.
Layer the ingredients in the order given, beginning with the green peas. Let set 24 hours before serving.
Fry 1 pound bacon crisp. Brown 2 onions in bacon drippings. Clean and break up 1 head broccoli and put in pot. Use approximately 2 cups of water. Steam until almost done. Add 3 cans of soup. Mix altogether. Cut up 1 pound Velveeta cheese and add to soup. Crumble bacon and add onions. Cook for 20 minutes on low. Add more mushroom soup or cheese, as desired.
Combine all ingredients in a large bowl. Mix thoroughly. Place mixture into a square cake pan. Freeze until firm. Cut into squares.
Combine first 4 ingredients in a small bowl; stir well. Place chicken in an 11 x 7 x 2-inch dish coated with cooking spray. Brush glaze mixture over chicken. Cover and bake at 375° for 15 to 20 minutes or until chicken is done. Uncover and broil chicken 4 inches from heat for 1 to 2 minutes or until golden. Yield: 4 servings (about 160 calories per serving and 2.1 fat grams).
In saucepan, melt margarine. After melted, add rest of ingredients to saucepan. Add melted mix to large bowl. Stir with spoon until all pieces have sauce on them.
Let cream cheese stand at room temperature until softened. Beat until fluffy. Gradually add sweetened condensed milk. Stir thoroughly until mixed. Add lemon juice and vanilla. Stir until well mixed. Turn mixture into baked crust. Chill 2 to 3 hours in refrigerator (do not freeze). Before serving, garnish top of pie with cherry pie filling.