HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix sugar, margarine, egg, water and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake for 10 to 12 minutes.
Spread cream cheese on 1 slice of bread. Add chopped veggies to top of cream cheese. Add onion slice. Add salami. Top with another slice of bread. Nice change of pace.
Stir all and let rise. Turn out on floured board. Cut into biscuits. Let rise again. Put butter on top and bake at 400° until brown.
Use a large bowl. Mix all ingredients except raisins. Add raisins and mix well. Use a small spoon and drop on a greased pan. Bake at 375° for about 10 minutes.
Cover potatoes with boiling salted water in saucepan. Bring to a boil. Cover and simmer for about 15 minutes until fork-tender. Drain and set aside. Saute onions in butter until soft, but not brown. Sprinkle with flour. Add salt and pepper. Slowly add half and half, cooking and stirring constantly until thick. Remove from heat. Cool slightly. Add mustard and mayonnaise. Stir until well blended. Sauce will be thick and creamy. Turn potatoes into buttered 1 1/2-quart casserole dish. Cover with sauce. Bake at 350° for about 30 minutes. Sprinkle with crumbled bacon and thyme. Serve.
Mix well. Pour into well-greased cake pan. Bake at 450° for 25 to 30 minutes.
Combine rice and corn; sprinkle with salt and pepper. Add 1 can tomato sauce and 1/2 cup water. Add onion and beef. Pour second can of tomato sauce and 1/2 cup water over this. Lay 4 strips of bacon on top. Bake at 350° covered for 1 hour and 1/2 hour without cover.
Remove beet tops, leaving roots and 1-inch steam. Cover with boiling water and cook until tender. Drain and reserve 1 cup of cooking liquid. Remove skins. Combine cooking liquid, vinegar, sugar and salt. Add spices tied in thin white cloth. Heat to boiling. Add beets and onions. Simmer 5 minutes. Remove spice bag; continue simmering while quickly packing beets and onions into one hot pint jar at a time. Fill to within 1/2-inch of jar top. Adjust lids. Process in boiling water bath (212°) for 30 minutes. Remove jars from canner and complete seals unless closures are self-sealing type. Makes 4 pints.
Mix ingredients well for 4 minutes. Grease 2 loaf pans. Bake for 40 to 45 minutes at 350°.
Dissolve soda and baking powder in milk. Place cornmeal in bowl. Add salt and shortening. Mix well with fingertips. Add milk until you have a very stiff batter. Shape into pones (round flattened cakes) and place on well-greased pan. Bake in a very hot oven.
Boil raisins and water 5 minutes. Mix dry ingredients and add to raisins and water. Continue cooking on medium heat until thickened. Add vinegar. Stir well. Makes 1 1/2 cups. Serve hot on ham.
Mix and pour into 2 unbaked pie shells. Bake at 350° until filling sets. May be frozen for later use. Other spices may be used if desired.
Heat oven to 250°. Combine cereal and pecans in a large bowl. Combine corn syrup, brown sugar and margarine in a 2-cup microwave bowl. Microwave on High for 1 1/2 minutes. Stir. Microwave at High 1/2 to 1 1/2 minutes and mix well. Pour over the cereal mixture evenly; bake 1 hour, stirring every 20 minutes. Spread and cool on cookie sheet. Makes 10 cups.
Combine. Fold into the mixture 1 stiffly beaten egg white. Make ahead and let set at least 1 hour before using. Dip fish in batter and fry until golden brown.
In a Dutch oven, saute onion and green pepper in butter until soft. Stir in all remaining ingredients. Cover tightly and bake in a preheated 350° oven for 45 to 60 minutes or until rice has absorbed all liquid. Yields 8 servings.
Preheat oven to 350°. Beat egg whites until stiff. Mix salt and cream of tartar and add to sugar then add this gradually to egg whites. Add vanilla and lemon juice then fold in the chocolate bits. Add 4 to 5 drops of green food coloring. Drop by teaspoonfuls on cookie sheets. Put in oven. Turn off heat. Leave in oven 8 hours. Take out and serve.
Mix flour, sugar, salt and margarine until crumbly; reserve 1/2 cup. To remaining crumbs, add baking powder, soda and spices. Mix well. Add milk and eggs. Mix well.
Peel and devein shrimp. Mix all ingredients together. Pour mixture over shrimp and let sit for 1 hour in the refrigerator. Place the shrimp on skewers. Grill over hot coals for 2 minutes on side one. Baste with reserved marinade. Turn and baste the other side. Cook for 3 minutes.
Rub the steak with a mixture of salt and pepper. Dip in flour or cracker crumbs; saute in hot fat until browned on both sides. Place on a hot dish; cover to keep warm. Dredge 2 teaspoons of flour into fat in bottom of pan; stir until brown. Dissolve 1 tablespoon of currant jelly in 1 cup boiling water. Add to gravy and stir. Strain, pour over the meat and serve.
Combine first 3 ingredients together and mix well. Pat into bottom of 9 x 12-inch baking dish. Bake at 350° for 25 minutes. Cool. Combine cream cheese, powdered sugar and dessert topping. Spread on cooled crust. Mix pudding with 1 1/2 cups milk. When pudding sets, spread on top of cheese layer. Garnish with topping and more nuts.
Put pie filling in bottom of a 9 x 13-inch pan. Sprinkle dry cake mix over cherries. Sprinkle oatmeal and nut meats over cake mixture. Melt butter and drizzle over to dampen. Bake at 350° for 40 minutes.
Slice chicken breasts into quarters (eighths if large). Wash in milk, then dredge in bread crumbs. Brown lightly in heated olive oil. Remove to a 12 x 7-inch Pyrex pan. Add sherry to hot frying pan with chicken drippings. Reduce about 1 minute, then pour over chicken. Place chicken in preheated 350° oven for 20 minutes. Serve with Blue cheese, if desired. Serves 4.
Combine ingredients and pour over brisket. Roast in covered roaster, fat side up, at 325° for 40 minutes per pound. The last 20 minutes should be cooked, uncovered. Baste frequently during last 20 minutes. Cool it. Slice it. Reheat at 350° for 30 minutes, covered.
Brown beef and onions in cooking oil. Mix tomatoes, water, parsley, salt, sugar, garlic, pepper and oregano in a bowl. Pour in with beef and onions. Cook 30 minutes on low, uncovered.
In a medium saucepan, mix soup mix and flour. Stir in water. Bring to a boil over high heat, stirring occasionally, 5 minutes, or until gravy is thickened. Makes about 2 cups of gravy.
Cream shortening and brown sugar in a bowl. Add egg and molasses; beat thoroughly. Combine flour, baking soda, spices and salt. Add to creamed mixture and mix until blended. Shape dough into teaspoonfuls. Dip tops in granulated sugar. Arrange balls on ungreased cookie sheet. Bake at 350° for 9 to 11 minutes. Cool cookies on racks.
Drain fruit and add condensed milk. Stir in nuts and fold in Cool Whip. Pour in a pan and freeze. Cut into squares when ready to serve.
Combine water and vinegar. Add sugar and stir until it is dissolved. Add salad oil, salt and pepper. Peel cucumber and score lengthwise with a fork. Slice thinly. Peel onion; slice thinly and separate into rings. Put into vinegar mixture and mix lightly. Cover; refrigerate at least one hour and up to 24 hours.
In large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to full boil over moderate heat. Remove from heat. Add milk chocolate morsels and semi-sweet morsels; stir until morsels melt and mixture is well blended. Stir in nuts and vanilla extract. Pour into aluminum foil-lined 8-inch square pan. Chill in refrigerator until firm (about 2 hours). Cut into squares.
Sprinkle chicken with salt, pepper and basil. Mix next 4 ingredients in a bowl. Turn chicken in this mixture and lay skin side up in a shallow, greased baking pan. Keep basting with sauces. Bake at 350° for 1 hour, uncovered.
Mix ingredients; press in crock-pot and cook on low heat for 4 hours. Use a pair of forks to remove from crock-pot.
1st Layer: Mix together nuts, margarine and flour and pat in bottom of 9 x 13-inch pan and bake 10 minutes at 350°, then cool.
Mix well and chill. If too thick, add more milk. It is delicious and only takes 2 or 3 minutes to make.
In large skillet heat oil and cook chicken, onion and pepper until chicken is cooked. Add corn, chicken broth and salsa and bring to boil.
Wash, pare and slice apples into a bowl and sprinkle with lemon juice. Mix sugar, flour, cinnamon, nutmeg, salt and lemon rind together. Add apples; toss. Arrange in a 9-inch deep dish pie pan and dot with butter. Roll out pastry; mark top and adjust on top of apples. Bake in a preheated oven at 400° for 40 minutes or until done.
Stir salad dressing, mustard and honey. Place chicken in a glass dish. Spread sauce over chicken. Bake in a preheated 350° oven for 1 hour. Cover with aluminum foil, while baking.
Put all ingredients in crock-pot. Stir together well. Cover and cook on low for 7 to 10 hours. If on high, cook only 4 to 5 hours. Serve with wedges of hot corn bread.
Boil chicken in a large pot; debone and cut up in small pieces. Place chicken in bottom of casserole dish. Sprinkle with boiled eggs. Mix soup and broth together and pour over eggs. Mix the oleo, flour, milk and pepper together and pour mixture over all. Do not stir. Bake at 425° for 30 minutes.
Cook and debone chicken. Cut up chicken and put in bottom of 9 x 13 inch baking dish. Mix 2-1/4 cups chicken broth and 1 can of cream of chicken or celery soup and cook until boiling. Pour over chicken. Put sliced eggs over the top. Mix in a separate bowl 1/2 stick of butter, 1 cup flour, 1/4 tsp pepper, cup milk, and 1/4 cup of mayonnaise. Pour over chicken mixture. Bake at 400 degrees from 45 minutes to 1 hour or until brown.
Put above ingredients into electric blender; blend well. If necessary, thin with milk. Serve with chips or crackers. Also makes a good sandwich.
Cut cabbage in 4 pieces. Cook in water 20 minutes. Add salt. Cool and tear in pieces and put a layer of cabbage. Add bread crumbs, cheese sauce and mushroom soup. Add another layer and top with cheese sauce and bread crumbs. Bake at 350° for 40 minutes.
In saucepan, mix the sugar, cornstarch and dash of salt. Add water, egg yolk and lemon juice. Cook over medium heat until thick, stirring constantly. Remove from heat; add lemon peel and butter. Cool. Makes 4 cups.
In large bowl, combine flour, sugar, baking powder and salt. Cut in margarine and cream cheese using pastry blender or fork, until mixture is crumbly. Add coconut and preserves. Blend well. Drop by rounded teaspoonfuls onto greased baking sheet. Bake at 350° for 15 to 18 minutes or until golden brown; cool before frosting.
In 1 1/2 to 2-quart Pyrex dish, spread pie filling. Spread cake mix over pie filling. Cover cake mix with nuts. Melt butter and pour evenly over nuts. Bake in a 350° oven until top is brown and juice is coming to the top, about 40 minutes.
Cook sugar, milk, salt and butter until it forms a soft ball. Remove from heat. Add vanilla and peanut butter. Beat with a spoon until stiff. Pour onto buttered plate. Cool, then cut into pieces.
Cook grits in 4 cups salted water. Add other ingredients until butter melts. Pour into greased casserole. Bake 10 to 15 minutes at 325°. Add jalapenos if desired.
Mix all together. Drop teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 15 minutes; dust with powdered sugar.
Soften gelatin in 1/4 cup water. Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin. Place over boiling water; beat constantly until thick and fluffy, approximately 5 minutes. Cool. Place peanut butter in bowl. Add remaining 1/2 cup water gradually; beat until smooth. Add vanilla to egg yolk mixture; blend. Chill until slightly thickened, but still syrupy. Beat egg white until foamy. Add remaining sugar gradually, beating until stiff. Fold into peanut butter mixture. Turn into crumb crust. Chill until firm. Serve topped with whipped cream.
Mix flour, salt and water. Add tempera until the desired color is obtained. Finished product will dry "sparkly." (Less water will create more sparkle.)
Mix all ingredients and shape dough in rolls; place rolls in wax paper and refrigerate. These can be frozen and baked any time. Slice with a knife. Bake at 350° about 15 minutes.
Wash and wipe potatoes. Cut in half lengthwise. Score tops in 1/2-inch squares, making cuts 1/2-inch deep. Brush skins and tops with shortening. Bake in 450° oven 40 to 50 minutes or until brown and tender.
Cook chicken and cut into bite size pieces. Mix chicken with chicken soup and sour cream. Pour into a 9 x 13-inch baking dish and top with 1 roll of Ritz crackers (crushed) and 1 stick of butter (melted). Optional: Sprinkle with poppy seed. Bake at 350° for approximately 30 minutes.
Break up crackers. Cut up oysters. Use oyster juice, too. Combine together. Grease casserole dish with Pam cooking spray. Add milk to cracker/oyster mixture. Add small amounts of milk if more is needed. Not mushy, not soggy, just damp. Combine gently. Place in casserole. Bake at 350° for 1/2 hour.
For sauce, heat oil in large saucepan or Dutch oven over medium-low heat. Add chopped onion and garlic and cook, stirring frequently, 3 minutes. Add tomatoes and their juice, breaking up tomatoes with large spoon. Add tomato sauce, chopped green pepper, rosemary, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered 1 hour. Add onion and green pepper pieces and continue simmering 10 minutes or until vegetables are tender. While sauce simmers, peel eggplant, remove ends, and slice lengthwise into 1/2 inch thick slices. Heat oven to 350 degrees. Lightly grease baking pan large enough to hold eggplant in a single layer. In shallow bowl, whisk together milk and eggs until well blended. In separate shallow bowl, mix bread crumbs, parsley flakes, parmesan cheese, and dressing mix. Coat eggplant with flour, shaking off excess. Dip into milk mixture, then into bread mixture, coating evenly. Place in baking pan. Bake 12 to 14 minutes or until very tender. Spoon enough sauce onto eggplant to cover. Top with cheese slices. Continue baking 1 minute or until cheese melts. Spoon remaining sauce onto serving plate and top with eggplant. Makes 8 servings.
Add eggs and onion to potatoes. Mix mayonnaise with remaining ingredients and add to potatoes. Adjust mayonnaise amount to suit individual preference for creaminess.
Brown and drain hamburger. Stir in tomato paste, onion and seasonings. Cook on low heat 5 minutes. Place biscuits in greased muffin tins, pressing to cover bottoms and sides. Spoon about 1/4 cup meat mixture into biscuit cups and sprinkle cheese over top. Bake at 400° for 12 minutes or until brown.
Mix Cool Whip, Eagle Brand milk and food coloring. Add pineapple, strawberries and nuts. Mix well. Add lemon concentrate last; mix. This makes the mixture stiff. Put into 2 pie shells and refrigerate.
Mix sugar and shortening. Add eggs, juice and rind. Stir in gradually the buttermilk alternately with dry ingredients. Let stand 15 minutes. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes.
In saucepan, cook onion in butter until tender. Stir in remaining ingredients, except cheese. Pour into 1 1/2-quart casserole. Bake at 400° for 25 minutes or until hot; stir. Top with cheese. Bake until cheese melts. Makes approximately 5 1/2 cups.
In a large saucepan, combine sugar, spices and flour. Stir in egg yolks, milk, cream and pumpkin. Cook, stirring over medium heat, until thickened. Spoon into pie shells.
Bake at 375° for 8 to 10 minutes. Yields 48 cookies.
Boil the hen in a large quantity of water with the onion, green pepper and celery until chicken is ready to pull off the bone. Remove hen from the stock. Bone and cut into bite sizes. Set aside.
Mix Bisquick and cheese. Crumble sausage into mixture. Make into 1-inch balls. Bake at 350° for 15 to 20 minutes.
Steam in covered skillet the squash, onion, oleo and seasonings. Add chicken soup and eggs. Spread jalapeno Cheez Whiz in 2-quart rectangular glass casserole. Put squash mixture on cheese and spread chilies over evenly and top with stuffing mix. Bake at 350° for 30 minutes.
Mix together coconut and chopped nuts; press into the bottom of a 9 x 13-inch pan. Mix the cake mix as directed and pour over coconut and nut mixture. In a separate bowl, mix together remaining ingredients and drop on top of cake using a teaspoon. Bake at 350° for 45 minutes to 1 hour. Cake should look like an earthquake goes right through the middle when done.
In a small nonstick saucepan, heat the vinegar over medium heat. Add the scallions; cook for 1 minute. Mix in the honey; cook for 1 minute. Remove from heat. Stir in the tomatoes, oranges (or tangerines), lemon juice and pimientos. Heat briefly. Refrigerate for up to 1 week. Yields 2 cups.
Mix all ingredients together. Place in casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Cook rice, then mix with cream of chicken soup, butter and rice together. Bake at 350° for 20 minutes, then put cheese on top and bake until cheese melts.
Cook sugar and water to soft ball stage (236°). Gradually add to beaten egg whites, beating until mixture forms peaks. Will frost top and sides of 2 (8-inch) layers.
Layer ingredients in order in a 9 x 13-inch pan and bake at 350° for 35 to 40 minutes. After about 25 minutes, cut through the cake with a knife in several places to let the juice come to the top. Serve hot or cold.
Mix sugar, margarine and milk. Bring to a boil. Remove from heat and stir in Marshmallow Creme and vanilla. Divide mixture into 2 portions. Stir peanut butter into 1 portion. Stir chocolate chips into other portion until melted. Pour peanut butter mixture into pan. Top with chocolate mixture. Cool at room temperature and cut into squares.
Toss stuffing. Mix with half can of the soup, chicken broth and beaten eggs. Spread mixture in 11 x 7 x 1 1/2-inch baking pan. Top with cooked chicken. Combine remaining half can of soup with milk and pimentos. Pour over all. Cover with foil and bake at 350° for 45 minutes or until set. Makes 6 to 8 servings.
Grease a 9 inch pie pan or 8 inch square pan. Layer apples in pan. Alternate cranberries with apples. Combine chopped nuts, cinnamon, salt and 1/4 c. sugar and sprinkle over fruit. In a bowl, mix brown sugar, white sugar, eggs, vanilla, butter and flour. Pour mixture over apples and berries, spreading evenly to cover (mixture will run down through the fruit). Bake in 325° oven for 45 minutes or until knife inserted into the center comes out clean. Serves 4 to 8.
Boil potatoes; mash (or use recipe for instant potatoes for 10 servings). Add sour cream, cream cheese and Parmesan cheese; whip with mixer. Add salt and pepper to taste and 3/4 teaspoon garlic powder or more. Put into baking dish. Crumble pieces of crisp bacon. Chop green onions. Mix with bacon and sprinkle over top. Sprinkle with paprika. Bake at 350° for 1 hour. Better to add butter the last 1/2 hour to prevent burning.
First add flour, then mix shortening into flour and enough milk to make workable dough. Mix well. Then roll it out about 1/2 to 3/4 inch tall, then cut out the biscuits. Bake at 350° for 20 to 30 minutes.
Cream sugar, egg yolks and butter. Add flour, baking powder and milk. Fold in stiffly beaten egg whites. Pour into greased pan. Spread with melted butter. Sprinkle with cinnamon and sugar. Bake in 350° oven 30 to 40 minutes.
Mash egg yolks. Mix dry ingredients together and add mashed egg yolks and butter. Mix well. This will be like pie dough. Roll out and cut with cookie cutter. Brush with beaten egg whites. Can also top with nuts if desired. Bake at 350°.
Mix butter, cream and flour thoroughly. Chill 1 hour. Roll dough 1/8-inch thick on lightly floured board. Cut into 1 1/2-inch rounds. Transfer to wax paper, heavily sprinkle with sugar (granulated), both sides. Place on ungreased cookie sheet. Prick 4 times with fork. Bake 7 to 10 minutes or until slightly puffy. Put two together with filling.
Sift the dry ingredients together in a mixing bowl. Combine egg, oil and milk; add to the dry ingredients. Stir just until all is blended. Fold in the blueberries. Fill paper lined muffin tins 2/3 full. Bake in hot 400° oven for 20 to 25 minutes.
Mix the oil, sugar, eggs, vanilla and butter. Add the cinnamon, nutmeg, cloves, salt, flour and apples. Stir until mixed well. Bake for 1 hour (approximately) at 350°.
In a large bowl, combine spinach, celery, onion and eggs. Season with salt and pepper to taste. Cover and chill.
In medium saucepan, melt butter; stir in brown sugar and milk. Bring to a boil; boil and stir 2 minutes.	Remove from heat; stir in peanut butter and vanilla. Mix in confectioners sugar; beat until smooth. Spread into	buttered 9-inch square baking pan; chill until firm. Cut into squares; makes 3 1/3 pounds.
Prepare macaroni. Add broccoli during last two minutes of cooking time; drain. Combine macaroni, broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, Salad Supreme seasoning and salt. Toss dressing with salad mixture. Garnish with egg and sprinkle with Salad Supreme. Serve immediately or cover and chill. Makes 6 to 8 servings.
In large bowl, stir together all ingredients except pastry. Spoon into 2-quart casserole. Place pastry over casserole. Crimp edges to seal; cut slits. Bake at 400° for 35 minutes or until golden brown. Let stand 10 minutes.
Pour pie filling in 9 x 13 pan. Pour pineapple over pie filling and mix with spoon. Sprinkle 2 boxes Jiffy cake mix over filling. Cut butter into pats and place on top of cake mix. Sprinkle pecans on top. Bake at 375° for approximately 15 to 20 minutes until top is golden brown.
Mix in a bowl, then put in sandwich Ziploc bag. Put into a large Ziploc bag (quart size) with crushed ice and salt. Shake. Makes one serving.
Beat margarine, sugar, egg, milk and vanilla together until light and fluffy. Stir in flour, salt and baking powder, mixing well. Chill dough thoroughly. Roll small portions of dough at a time on a lightly floured board. Cut out shapes. Sprinkle with sugar and place on lightly greased cookie sheet. Bake at 375° for 8 minutes. Serving of 2 cookies equals 1 fat exchange.
Mix margarine, sugar, cocoa and milk in large saucepan. Bring to a boil. Cook 3 minutes at rapid boil. Remove from heat and stir in oatmeal, peanut butter and vanilla. Mix well and drop by teaspoonfuls onto waxed paper. Allow to cool and harden.
Combine all ingredients. Mix until blended. Beat at medium speed four minutes. Turn into greased and floured 10 inch cake pan. Bake 350° for 1 hour or until done. Cool in pan 10 minutes.
Generously grease 2 dozen 1 3/4-inch muffin cups; set aside. Separate rolls into 12 equal pieces. Cut each in half; press each half into bottom and side of a muffin cup. Divide shrimp evenly among pastry shells. Beat together egg, cream, onion, salt and cayenne until well blended. Using about 2 teaspoons for each, divide evenly among shells. Sprinkle cheese over tops. Bake, uncovered, in a 375° oven for 20 minutes, or until edges are brown and center appears set. Cool 5 minutes to serve warm, or remove from pans and cool completely on racks, then package airtight and freeze.
Cream shortening and sugar. Add eggs and beat. Add apples. Sift flour, soda, and salt together. Add to creamed mixture. Add orange rind, vanilla, and nuts. Bake 1 hour at 350 in loaf pan.
Brown ground beef. Drain. Layer beef, Veg-All and soup until all gone. Top with grated cheese. Bake at 350° until bubbly.
Place several pieces wax paper on counter. In a medium saucepan, combine sugar, butter, milk and cocoa. Cook over medium-high heat until mixture comes to the boil. Remove from heat and cool for 1 minute. Add peanut butter; stir to blend. Add oats, nuts and vanilla; stir to mix well. Quickly drop mixture by teaspoons onto wax paper. Cool completely. Peel away from paper and turn candies over to dry for 1 hour. Store in a cool, dry place. Makes about 4 dozen.
Mix cocoa with boiling water. Add butter, stir until dissolved; cool mixture. Sift flour, sugar, baking soda and salt. Mix these ingredients slowly into cocoa mixture then add eggs one at a time, beating well. Add sour cream and vanilla. Pour mixture into greased and floured 9-inch Bundt pan. Bake 35 to 40 minutes at 350°. Whip 1 pint whipping cream in bowl. Add a little powdered sugar to taste and 1/2 teaspoon vanilla. Makes a very light frosting.