HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine; mix in flour and pecans. Press into bottom of 9 x 13-inch pan. Bake 10 minutes at 350°; cool. Mix 2 cups of Cool Whip with cream cheese and 1 cup confectioners sugar. Spread on top of flour mixture that has cooled. Mix both boxes of pudding with 3 cups milk. Mix with whip. Pour on top of Cool Whip mixture; cool until set. Spread rest of Cool Whip on top of pudding layer. Sprinkle with chocolate and nuts. Refrigerate overnight.
Sift and set aside flour and sugar. Bring margarine, water and cocoa to rapid boil. Pour boiled mixture over mixed flour and sugar. Then add rest of ingredients.
Mix flour and sugar together. Add 1 beaten egg and mix well. Coat cut up rhubarb with flour and egg mixture. Turn into bottom crust and cover with top crust. Bake at 450° for 10 minutes, then bake at 375° for 45 minutes or until done.
Boil syrup, butter and cream of tartar for 5 minutes. Quickly stir in soda. Add peanuts to popcorn. Pour syrup over corn. Mix thoroughly. Spread on 2 lightly greased cookie sheets. Bake in slow oven at 200° for 40 minutes. Stir every 10 minutes. Take out and cool.
Cream together butter and sugar. Add eggs, one at a time, and beat well after each one. Alternate dry ingredients with milk and extract. Mix well. Add coconut. Mix well. Use 10-inch cake pan. Bake at 350° for 1 hour and 15 minutes.
Dissolve yeast in warm water. Add the next 6 ingredients. Add flour and mix well (soft dough). Let rise until double in bulk. Divide dough in half. Roll out into circle 1/4-inch thick. Cut into pie shapes. Lay slice of boiled ham on each and roll (looks like crescent rolls). Brush with egg wash and sprinkle with poppy seed or sesame seed. Rise again until finger poked in roll leaves indent. Bake at 400° for about 20 to 25 minutes. These freeze well. They taste best warmed before serving. This recipe can be doubled, tripled, etc.
Heat oven to 350°. Grease a 9-inch pie plate. Combine cornmeal, flour, baking powder and salt. Add combined milk, 1 slightly beaten egg and onion; mix well. Pour into prepared pie plate, spreading evenly. Bake 10 minutes. Set aside. Combine remaining 4 eggs, broccoli and cheeses; spoon evenly over cornmeal base. Bake 45 to 50 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
Melt butter in an ovenproof skillet; swirl to coat sides. Combine eggs, flour, sugar and salt. Add milk gradually. Pour into pan and bake at 400° for 15 minutes, then at 325° for an additional 40 to 45 minutes. Good served with syrup or heat a can of Wilderness apple pie filling and serve with that.
Beat eggs until lemon colored. Add next four ingredients in order. Sift dry ingredients. Add everything together except nuts and raisins. Mix well. Add nuts and raisins last. Bake at 350° in greased two loaf pans for 1 hour or until tester comes out clean.
Preheat oven to 425°. Combine flour, baking soda and cream of tartar. Using pastry blender, mix butter into mixture until mixture looks like fine bread crumbs. Stir sugar and currants into mixture. Add milk and mix until it becomes dough-like. Place dough in center of cookie sheet. Spread out to form a 1-inch thick circle, using your hands. Bake 15 to 20 minutes. Serve hot with butter.
Preheat oven to 350°. In a large skillet, saute the onion in the butter for 5 to 7 minutes until tender. Meanwhile, combine all remaining ingredients in a large bowl. Add onions, mixing just until blended. Spoon into a greased 9 x 5-inch loaf pan. Bake for 55 to 60 minutes until golden. Cool before removing from pan.
Combine flour, baking powder and pumpkin pie spice; set aside. Beat egg yolks and vanilla with electric mixer on high for 5 minutes. Gradually add 1/3 cup sugar, beating until sugar is dissolved. Stir in 1/2 cup pumpkin. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread into greased and floured 15 x 10 x 1-inch jelly roll pan. Bake at 375° for 12 to 15 minutes, or until cake springs back when lightly touched. Turn cake out onto towel. Sprinkle with powdered sugar. Roll up towel and cake, jelly roll style. Cool. Unroll cake; spread with Cream Cheese Frosting. Roll up cake.
Brown hamburger, bacon and onion; drain off excess fat. Add remaining ingredients; mix well. Bake at 300° for 1 hour or in crock-pot for 4 to 6 hours on low.
Bring 6 cups water to boil. Add 1 tablespoon margarine or butter to prevent sticking. Lower to slow boil. Add ravioli. Slowly boil for 20 to 25 minutes or until desired tenderness. Drain. Layer 1/2 of the ravioli on bottom of casserole dish. Cover ravioli with Ragu sauce (1/3 jar). Evenly sprinkle 6 cheese over sauce (1/3 bag). Layer remaining ravioli, sauce (1/3 jar) and the remaining package of 6 cheese sprinkled evenly. Cover casserole dish and microwave on High for 5 minutes. Serve.
Chop broccoli and set some buds aside for garnish. Saute broccoli, onion and green pepper in butter. Add soup stock. Add bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes.
Thaw the potatoes for 30 minutes. Mix all ingredients together. Put in a 9 x 13-inch pan. Bake at 375° for 1 hour.
Mix Sourdough, butter and salt. Work in enough flour to make a dough that can be rolled in a thin layer. Put it on an oiled baking sheet. Bake in preheated 500° oven for about 5 minutes. Spread baked dough with your favorite pizza sauce and trimmings. Bake at 425° until sauce bubbles, about 15 minutes.
Preheat oven to 325 degrees. In a large bowl mix all above ingredients thoroughly. Form into loaf and center in a 9x13 pan (it is important to leave room on all four sides of loaf for fat to drain off). Bake on center rack for 45 minutes. Remove from oven and top meat loaf with a thin layer of ketchup. Return to oven and continue to bake for 15 minutes. Serve immediately.
Cut chicken breasts into small, bite-size pieces. Mix with salt, Season-All and pepper. Let set for 15 minutes. Add oil and cornstarch. Let set 15 minutes. Add 2 egg whites, paprika and other seasonings that you might like. Let set 15 minutes. Stir-fry in a small amount of oil. Good with soy sauce and stir-fry veggies!
Beat eggs until light and fluffy. Add sugar, oil and vanilla. Stir in zucchini. Add flour, baking powder, soda, salt and cinnamon. Mix well. Add nuts and pineapple. Bake 1 hour at 350° in 5 x 7-inch loaf pan. Makes 2 loaves.
Cut pie crust into approximately 3-inch round circles. Press into bottom and partially up sides of muffin pans. Combine beaten eggs and milk; whisk until completely blended. Add onion, bacon, Swiss cheese, salt and pepper. Spoon mixture into muffin tins, 1/2 to 3/4 full; bake at 350° until set. Serve warm.
Wash and pit apricots; grind or chop and put into pan with lemon juice. Add Pectin and gelatin and cook over high, stirring constantly. Add sugar and bring to full rolling boil, stirring. Boil exactly 4 minutes. Remove from heat. Stir and skim foam several times for 5 minutes, cooling slightly to prevent floating fruit. Add nuts. Fill jars to 1/8 inch of top and place hot, boiled lids atop. Screw rims on tightly. Makes about 15 (6 oz.) jars. DO NOT double recipe.
Slice cabbage and boil water. Drain well. Mix eggs, butter, milk and salt. Add to cabbage and mix well. Place in greased baking dish; sprinkle with crushed cereal, either Wheaties or corn flakes. Dot with butter. Bake for 1/2 hour at 350°.
Cream butter and 1/2 cup of sugar, beat until light. Stir in lemon rind. Add yolks, one at a time, beating well after each addition. Sift together flour, baking soda, and salt. Add to creamed mixture and blend. Spread on greased 12 x 8 inch pan.
Put all vegetables in casserole. Add water, margarine, garlic powder, salt and pepper. Cover and bake at 350° until tender. Uncover and add cheese.
Combine sugar and vinegar. Heat to dissolve sugar. Add oil. Pour over combined vegetables and marinate overnight.
Cream butter and sugar in bowl. Blend in vanilla and water, then flour. Mix well and stir in nuts. Form into 1-inch balls and bake on an ungreased baking sheet at 300° for 20 minutes or until delicately brown. Cool, thoroughly and thin. Roll in powdered sugar.
Put layer of saltine crackers and layer of oysters. Beat 2 eggs; add milk, salt, water, pepper, mushroom soup, Tabasco and Worcestershire sauce. Pour on top of layered oysters and crackers. Dab butter all over top of casserole. Bake at 350° for 45 minutes until bubbly and light brown.
Preheat oven to 350°. Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes. Allow the baked wrappers to cool. Remove from the pan.
Crumble bread in 2-quart casserole. Stir in tomatoes, sugar, salt and pepper. Sprinkle on top with Parmesan cheese. Place butter on top and bake at 400° for 25 minutes or until golden brown. Serves 6.
Preheat oven to 450°. Place breast, skin side up, in roaster. Bake, uncovered, for 30 minutes. Lower oven to 325°. Combine 1 1/2 cups cider and soy sauce. Pour over turkey breast. Cover and bake 1 1/2 to 2 hours, basting frequently, with the cider mixture.
In 8 x 10-inch baking dish, spread soup out. Add layer of lettuce, peppers, onions, tomatoes, layer of Fritos and layer of cheese. Bake just long enough to melt cheese at 375°, approximately 15 minutes. Serve with sour cream.
Blend flour into 2 tablespoons melted butter in saucepan. Cook for 1 minute, stirring frequently. Stir in milk gradually. Cook until thickened, stirring constantly. Stir in salt, pepper and cheese until cheese is melted. Saute ham in 3 tablespoons butter in skillet. Add eggs. Cook over medium heat until eggs are set, stirring constantly. Stir in cheese sauce. Spoon into greased 9 x 13-inch baking dish. Sprinkle with mixture of bread crumbs and 1/4 cup melted butter. Chill, covered, overnight. Bake, uncovered, at 350° for 30 minutes. Yield: 12 servings.
Sift together flour, brown sugar, nuts and butter. Spread evenly in shallow baking pan. Bake at 350° for 20 minutes, stirring occasionally. Reserve 1/3 of the crumb mixture (leave in pan). Combine whites of egg, white sugar, berries and lemon juice. Beat at high speed to stiff peaks, about 10 minutes. Fold in whipped cream. Freeze for 6 hours or overnight. Garnish with fresh strawberries.
Swedish Dough: Stir yeast into warm water to dissolve. Mix well with cream, evaporated milk and egg yolks. In a large bowl, stir flour, salt and sugar. Put in margarine. Stir in yeast mixture. Spread dough lightly with margarine. Cover with plastic wrap and chill overnight or up to 4 days.
Brown ground beef, bacon and onion in large saucepan. Add remaining ingredients, mix together well and simmer about an hour. Serve warm.
Mix in paper sack. Roll into balls. Bake for 15 to 20 minutes at 400°.
Put cheese through a fine food chopper or sieve at least 2 times and set aside. Cream butter and sugar until almost white. Add egg yolks and continue creaming. Add vanilla. When this mixture is thoroughly blended, add the cheese and mix well. Add the whipped cream. Additions of almonds and fruit is optional and added last. Put the mixture in a cheesecloth lined clay flowerpot, colander or paskha mold. Put a heavy weight on the top to help press out the excess moisture. Put container on wire rack so that the cheese will not sit in the drained liquid. Let drain at least 24 hours. Chill thoroughly. This freezes beautifully. Unmold and remove cheesecloth before serving. Decorate with bits of candied fruit.
Cream the sugar, butter, vanilla and salt. Add eggs and beat. Add flour, baking soda and baking powder and beat. Stir in oatmeal, chocolate chips and nuts. Bake at 350° for 10 to 15 minutes.
Thaw pastry sheets 20 minutes; unfold gently and roll on floured surface to 18 x 11-inches. Cut crosswise to make 6 rectangles, about 3 x 11-inches each. Prick each sheet thoroughly with a fork and bake on ungreased baking sheet in a preheated 350° oven for 18 to 20 minutes. Cool.
Score fat on ham; place whole clove in each diamond. Place ham, fat side up, on a rack in a roasting pan. Bake in a slow 300° oven. Allow 20 minutes to the pound. Baste often with the honey, brown sugar and pineapple mixture. Remove from oven to meat platter.
Brown ground beef. Pour off fat. Add all other ingredients. Cook until tender. Serve over toast, optional.
Dissolve yeast in warm water in large mixing bowl. Stir in salt, shortening and 1 1/2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour (first with spoon, then continue by hand) to make dough easy to handle.
Combine ingredients. Boil together for 10 minutes, then serve with tortilla chips.
Combine gelatin and lemon juice and heat over hot water until dissolved. Combine with sugar, salt, orange juice and ginger ale. Chill until syrupy and fold in fruits and nuts. Pour into a ring mold. Chill until firm. Unmold on salad greens. Fill center with cottage cheese. Garnish with whole cherries with stems. Serves 6 or 8.
Combine bread crumbs, cheese, parsley, salt and pepper. Dip chicken into melted butter, then into bread crumb mixture. Bake at 400° for 15 minutes.
Mix ingredients in a bowl. Place chicken parts close together in pan and cover with the mixture. Bake at 375° for about 1 hour and 10 minutes.
Work sausage and cheese together thoroughly with hands. Gradually work in Bisquick. Pinch off and roll in small balls. Bake in an ungreased pan at 450° for 10 to 12 minutes.
Arrange sliced tomatoes on a baking sheet. Put about a teaspoon of mayonnaise on each slice. Sprinkle a little basil, chives, parsley, salt and pepper on each slice. Top with Cheddar cheese. Bake at 300° until the cheese melts.
Chop pepper very fine and salt and pepper to taste. Brown bacon until crisp in skillet. Remove bacon. Add chopped onion, pepper and rice. Brown in bacon grease until onion is soft. Add tomato sauce plus 1 1/3 sauce cans of water and spices. Bring to a boil, then reduce heat and simmer until all liquid is absorbed.
Brown meat. Remove grease. Cook noodles. Mix meat sauce, pepperoni and cheese; then add in noodles. Put in a baking dish. Cover. Cook at 350° for 45 minutes to 1 hour.
Put in Dutch oven and bake at 350° for about 3 hours. Mash and serve on hamburger buns.
Cook cake; cut into 4 equal slices. Crumble 1/4 in bottom of punch bowl. Layer 1/2 can blueberries. Spread 1/2 bowl Cool Whip over blueberries. Add 1/4 cake. Add 1/2 can cherries. Add 1/2 bowl Cool Whip. Add 1/4 cake. Add 1/2 can pineapple. Add 1/2 bowl Cool Whip. Add 1/4 cake. Add rest of blueberries, cherries and pineapple. Cover with Cool Whip. Top with bananas, coconut and nuts.
Dissolve yeast in warm water; add all other ingredients except flour. Then add flour in two parts. Knead until smooth and rubbery. Place in a tightly covered bowl for 24 hours. Keep in refrigerator. Grease top of dough and take off only what you need. Squeeze rolls and let rise 2 hours before baking. Replace remainder of dough in refrigerator.
Mix flour and shortening until crumbly. Beat egg, add water, salt, sugar, and vinegar. Add this to flour mixture. Mix well and roll pie crust. Bake at 400 degrees for 8-10 minutes. Makes two 8 inch crusts.
Saute onions and mushrooms in butter. Butter a 9 x 13-inch pan. Prepare layers: mushrooms and onions, shredded Swiss cheese and French bread. Mix soup, milk and soy sauce. Pour over all. Make a day ahead and refrigerate. Bake at 350° for 30 minutes, uncovered.
Cube potatoes into 1 inch wedges. Arrange in a single layer in a 9 x 12-inch shallow baking pan. Pour butter over potatoes. Combine remaining ingredients and sprinkle over potatoes. Bake for 1 hour in a 325° oven.
Beat eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix lightly but well. Mix dry ingredients and add to mixture. Stir until blended. Put into 2 greased and floured loaf pans. Bake 1 hour at 350°.
Melt margarine and add onion. Before onion is brown, add broccoli, then stir. Add soup, Cheez Whiz, rice, salt and pepper. Bake at 350° for 20 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13-inch baking pan. Beat eggs and oil until foamy. Add sugar, vanilla, baking soda and water. Beat until light and fluffy. Add flour, cinnamon and salt. Beat until smooth. Fold in pears. Dough will be very stiff. If desired, add raisins and pecans. Spread in pan. Bake 50 to 60 minutes until toothpick comes out clean.
Mix dry yeast with warm water. Add cake mix and flour. Let rise 1 1/2 hours. Roll out and spread with butter. Sprinkle with brown sugar and cinnamon. Roll up and slice. Bake 20 minutes at 375°. Drizzle with powdered sugar. Frost when cooled for 10 minutes.
Pour 4 cups boiling water over wild rice and let stand for 15 minutes. Drain and add mushroom soup, cream of chicken soup and drained mushrooms. Dissolve bouillon cubes in 1 cup boiling water with 1 crumbled bay leaf. Season with celery salt, garlic salt, pepper, onion salt and paprika.
Trim excess fat off brisket. Place brisket in crock-pot. Add all other ingredients. Cook on high for 1 hour. Then cook on low for at least 3 hours. When you can smell it, you can eat it.
Add milk to the sugar and cornstarch. Beat the eggs and combine with salt to the mixture. Thaw corn before adding to the other ingredients. Add butter, place in a greased baking dish and bake at 350° about 30 minutes or until a silver knife comes out clean.
Melt margarine; add mustard, onion, Worcestershire sauce and poppy seed. Spread on bread top and bottom, add meat and cheese. Wrap in foil and bake 10 minutes at 400°.
Mix all ingredients in order given. Roll in balls. Place on cookie sheet. Flatten with fork. Bake at 350° for about 12 minutes.
Drain the fruit; peel and dice apple. Whip the cream; add to mayonnaise. Add sugar. Mix the fruit cocktail and apples. Top with cream and sprinkle with chopped nuts and cherries. Chill.
Melt margarine in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange drained pineapple slices and cherry halves on sugar mixture. Mix cake according to box directions. Pour batter over fruit. Bake at 350° for about 50 minutes, until toothpick comes out clean. Let stand 5 minutes. Turn upside-down on large platter. May be served with Cool Whip.
Boil brown sugar and water 3 minutes; put in 9 x 13-inch baking pan. Mix remaining ingredients. Drop in syrup. Bake 30 minutes in moderate oven. Top with whipped cream.
Use 2 to 2 1/2 teaspoons to 1 cup hot water or to taste.
Pour oil in 3-quart microproof casserole or baking dish. Add beef strips and stir to coat with oil. Add onion, garlic, salt and pepper and tomatoes. Cover and cook on High (Max power) for 4 minutes, stirring once during cooking. Add green peppers and soy sauce; stir. Cook, covered, on High (Max power) for 4 to 5 minutes or until green peppers are just tender. Serve with hot cooked rice. Makes 4 servings.
Melt margarine; mix with dry stuffing mix. Put half in baking dish. Add chicken, soups and water. Add rest of stuffing on top and bake 1 hour at 300°. Can use turkey instead of chicken.
Slice onions and saute in butter until limp. Pour onions into casserole dish; add cream and pepper. Top with cheese. Bake for 20 minutes at 375°.
Mix all of the ingredients. Scald soda and alum together with a little hot water. Add flour, enough to thicken, about 3 1/2 cups. Brush top with egg, which has been beaten. Bake at 350°.
Mix dry Jell-O into yogurt. Add thawed Cool Whip and blend. Pour into crust. Let set in refrigerator for about 4 hours.
In small saucepan heat butter and evaporated milk until butter is melted. In separate 2-quart saucepan cook sugar, corn syrup and salt over medium heat until it reaches the firm ball stage (245°) on candy thermometer. Slowly stir in hot milk mixture so that sugar mixture does not stop boiling. Stirring constantly, cook mixture until candy reaches firm ball stage again. Remove pan from heat and stir in vanilla. Cool caramel to room temperature.
Preheat oven to 375° for 10 minutes. Saute pimiento and green pepper in butter. Make a heavy cream sauce by melting butter in a heavy skillet over medium heat; stir in flour, milk and salt. Continue stirring until mixture is smooth and thick. Combine sauteed vegetables, cream sauce and other ingredients except crab, mayonnaise and paprika. Mix in 3/4 cup mayonnaise. Fold in crabmeat very gently so lumps will not break up.
Bring to a boil the dates, prunes, raisins, margarine and water. Then mix flour, soda, salt, cinnamon, beaten eggs, vanilla and nuts. Add to cooled fruit. Pour into greased and floured 9 x 12-inch pan. Bake at 325° for 40 minutes.
Add sugar to slightly beaten egg. Add juice and oil. Mix in (sifted) dry ingredients. Add rind, cranberries and nuts. Mix and bake for 1 hour at 350° in greased, floured loaf pan. May put wax paper in bottom of pan to prevent sticking.
Pour pineapple juice and ginger ale over ice cream and sherbet and stir until melted and blended. Makes 2 dozen (4 ounce) servings. Double all ingredients to serve 50.
Place in crock pot. Cook on slow all day. Stir every so often to break up pork.
Brown the hamburger and onions together. Add salsa, cheese and refried beans. Cook until cheese is melted and it's ready!
Mix all ingredients together. Put in Bundt cake pan that has been sprayed and floured. Bake at 350° for 1 hour.
Place small amount of cooking oil in skillet. Dip bread in eggnog and fry until done. Jam, syrup or fruit can be used. Very good topped with fresh sliced peaches or strawberries and topped with whipped cream. Um-m-m-m good!
Combine squash, milk and well beaten eggs. Add remaining ingredients, mixing well. Pour into greased baking dish. Top with 1/4 cup of cracker crumbs mixed with 2 tablespoons melted butter. Bake in a 375° oven for 45 minutes.
Put butter on bread. Put cheese and peperoni on bread. Cook in frying pan until it is like toast. Serve with chips and peperoni on the side.
In a large bowl, combine pasta, tomatoes, onions, basil, garlic, vinegar, oil and pepper. Cover and let stand at room temperature at least 30 minutes to allow flavors to blend. Makes 2 servings.
Boil chicken; cool. Remove from bones and cut into chunks. Spread broccoli in bottom of a 13 x 9-inch pan. Layer chicken over broccoli. Combine mayonnaise, cream of chicken soup, lemon juice and curry powder. Mix well. Pour over chicken. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 250°. Remove seeds from chiles and chop them. In large skillet, heat small amount of oil. Add chiles and garlic and saute. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to the chiles and garlic. Simmer, uncovered, for 30 minutes or until thick. Remove from skillet and set aside.
Combine frosting and peanut butter in large mixing bowl. Stir until blended. Add oats and chopped peanuts, stir until thoroughly blended. Press candy mixture into ungreased 8-inch square pan. Cut into 36 pieces. Decorate tops with peanut halves. Store in covered container in refrigerator. Yields 1 3/4 pounds candy.
Mix all ingredients together. Spread thick on buns. Wrap in foil. Bake 12 to 15 minutes in 375° oven. Can be frozen before baking.
Cook slowly all ingredients except pecans ; stir until soft ball forms in water. Stir in 2 cups pecans. Pour onto waxed paper. Break apart as it cools.
Grate onion and green pepper. Add seasoned salt. Add cream cheese and pineapple. Mix all together and form into a ball. Can roll in chopped pecans.
In a mixing bowl, combine buttermilk and pudding mix. Beat on low for 2 minutes; fold in whipped topping. Chill for an hour and serve over fruit.
Coat chicken with egg, then with bread crumbs. Brown in small amount of oil. Line greased 9 x 13 pan with chicken, mushrooms, then cheese. Dissolve bouillon in water; pour over chicken casserole. Bake at 350° for 45 minutes.
Combine corn syrup, flour, 3 eggs, salt, vanilla and sugar; mix well. Pour into uncooked pie shell. Brush pie crust with white of egg. Pour butter over pie and cover with chopped black walnuts. Bake 40 minutes in a very slow oven at 250°.