HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and bell pepper in shortening until soft. Cook rice and defrost broccoli. Mix all ingredients together in 2-quart buttered baking dish. Sprinkle onion rings on top. Top with Cheddar cheese. Bake at 375° for 45 minutes.
Heat oven to 400°. Lightly grease pie pan, 10 x 1 1/2. Thaw and drain frozen broccoli or cook fresh broccoli in saltwater 5 minutes. Mix broccoli, onion, pepper and cheese. Put in pan. Beat remaining ingredients until smooth, 1 minute with beater. Pour in pan and bake 35 to 45 minutes.
Season chops to taste and fry until brown in small amount of fat. Lay in casserole on cooked rice. Mix soup with milk and pour over chops and rice. Cover tightly and bake at 350` for 1 1/4 hours.
Combine macaroni, cheese, mushrooms, mushroom soup, pimentos, mayonnaise, milk and onions. Top with crushed crackers and melted butter. Bake at 350° for about 40 minutes. Makes a 2-quart casserole with 6 to 8 servings as a main dish, 8 to 10 servings as a side dish.
Bake at 300°. Reserve 1 cup cake mix. Add remaining cake mix, 1 egg and oil to prepare crust. Press 3/4 the way up an 11 x 9-inch baking pan. Mix cream cheese, sugar, 3 eggs and the reserved cup of cake mix. Mix 1 minute at medium speed. On low, add milk and flavorings. Mix until smooth. Pour into crust. Bake for 45 to 50 minutes. Cool; add topping. Keep in fridge.
Melt margarine in skillet on medium heat. With electric mixer, combine milk, egg, biscuit mix, sugar and cinnamon. Cut each slice of bread in half diagonally. Dip in batter, coating completely. Fry 4 pieces at a time until golden brown and puffy (about 3 minutes on each side). Sprinkle with confectioners sugar and cinnamon. Serve with warm syrup. (Blueberry syrup is delicious.)
Preheat oven to 350°. Spray 13 x 9-inch baking pan with cooking spray. In 2-quart glass measure with handle, combine Eagle Brand low-fat, cocoa and chips. Cook in microwave oven 2 minutes or until chips melt, stirring after each minute. Stir in remaining ingredients; turn into prepared pan. Bake for 20 minutes or until center is set. Cool. Store tightly covered at room temperature.
Preheat oven to 350°. In skillet melt 1 stick of butter, 1 1/2 cups oatmeal, 1 cup sugar; toast mixture, set aside.
1st Layer: Crushed Oreo cookies and butter. Put in ungreased 9 x 13-inch pan.
Bring a large kettle of water to a rolling boil with a dash of salt. Add peeled, sliced potatoes and carrots and boil for 20 minutes, until vegetables are fork tender. Drain half water and add milk to replace that amount. Add ham, chopped into bite-sized pieces, sliced onions, celery salt, coarsely ground pepper, 3 tablespoons butter and 2 cloves garlic (which have been finely chopped and gently sauteed in 1 tablespoon butter) to soup. Heat until soup comes to a gently boil. Serve immediately.
Cover first three ingredients with 1/2-inch water. Bring to boil. Add milk. Turn to medium. When it boils, turn to low and simmer 30 minutes (covered). Remove and let stand off burner for 20 minutes, covered.
Remove seeds from peppers and wash peppers. Combine rice, salt, ground beef, pepper, egg, milk and onion in a large bowl. Stuff peppers lightly and place in a pan. Add tomato soup and water. Cover pan; cook and simmer for 15 to 18 minutes, or until rice is tender. Place in baking dish (10 x 6 x 2-inch). Bake, covered, in a 350° oven for 30 to 45 minutes. Serves 6.
Mix together well and let set out all day or night. Put in refrigerator in container with loose cover. In 3 to 5 days, remove from refrigerator and feed with 3 tablespoons instant potatoes, 1 cup warm water and 3/4 cup sugar. Let set out all day. Use 1 1/2 cups starter to make bread. Put remaining starter back in refrigerator. Feed every 3 to 5 days. Share 1 1/2 cups starter with a friend when supply is enough.
Mix ingredients. May need to add more cracker crumbs to mixture if too moist. Form crab cakes, 2 tablespoons of mixture to a cake (approximately 1/2-inch thick by 3-inch diameter). Coat crab cake with additional cracker crumbs. Layer in waxed paper and freeze immediately. Yield: approximately 20 to 30 cakes.
Mix together lightly. Gently form into small balls, 1/2-inch. Brown in hot fat. Add about 1/2 cup hot water; cover and simmer 20 minutes. Serve hot with slightly thickened pan gravy. Yield: 6 servings.
In saucepan, combine sugar and flour or cornstarch; mix well. In small bowl, mix 1 cup milk with slightly beaten egg yolks. Add this to the flour mixture, along with remaining cup of milk. Cook until it thickens, stirring constantly. Remove from heat and add vanilla, butter and coconut. Pour into baked pastry shell and top with meringue.
Cook noodles; drain. Add ingredients; stir together. Place in large lasagna pan. Sprinkle Cheddar cheese generously on top. Bake 45 minutes at 350° or until 160°. Let stand 10 minutes. Serve.
Cream shortening or margarine and sugar. Add eggs. Add remaining ingredients. Mix well and chill. Roll into small balls. Dip in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes. Makes 5 dozen.
Combine flour, soda and sugar. Cut in shortening. Stir in yeast and buttermilk. Be sure to mix well. Keep covered in the refrigerator at least an hour or two before using. Roll out and cut as desired. Place on a greased pan. Let rise for 2 hours. Bake at 450° for about 10 minutes.
In hot oil in skillet, lightly saute scallops, cooking about 3 to 5 minutes. Remove scallops and place in shallow 9 x 11-inch baking dish.
Preheat oven to 325°. Mix all ingredients together and put in 9 x 13-inch buttered pan. Top with Chinese noodles. Bake 35 minutes. Makes 6 to 8 servings.
Wash squash and onion and grate with foodgrater. Put in colander and allow to drain for about 1 hour.
Add all ingredients. Simmer in crock-pot for 4 to 5 hours. Or bake in oven at 300° for approximately 1 hour.
Mix flour, sugar, eggs, shortening, salt, baking powder, cinnamon, nutmeg and milk together. Mix well. Add oats and raisins. Drop mixture from tablespoon on greased baking pans. Bake at 375° until browned.
Heat oven to 400. Bake crust 8 to 10 minutes, or until very light golden brown. Spread sauce over partially baked crust. Arrange pepperoni, mushrooms and green pepper over sauce. Combine Mozzarella and Provolone cheeses; sprinkle over pizza. Bake at 400° for an additional 18 to 25 minutes, or until crust is deep golden brown.
In large skillet, brown beef with chopped onion. Drain off grease. Add tomato sauce and simmer 10 minutes. Add salt and pepper to taste. Shred cabbage. Add to sauce and cook slowly until cabbage is tender.
In a large bowl, combine sugar, nuts and crushed soda crackers. In a separate bowl, beat egg whites to peak stage. Add cream of tartar. Beat 2 more minutes. Fold in dry ingredients gently. Pour in greased baking dish. Bake 25 minutes at 325°. Cool. Refrigerate until cold. Cover with large Cool Whip and crushed pineapple. Top with coconut.
Cream the butter and sugar. Add beaten egg yolk, flour and vanilla. Pat mixture into a 10 x 15-inch pan. Bake at 350° for 20 minutes. Sprinkle grated chocolate over top. Top with nuts. Cut into squares.
Brown meat and season to taste. In a bowl mix other ingredients, except chips. Mix meat with mixture, layer in pan. Meat mixture and chips. End with chips on top. Bake at 350° for 30 to 45 minutes.
Melt butter. Add oil, garlic powder, salt, pepper and parsley. Mix all together. Pour over hot, cooked spaghetti. Add grated cheese and crumbled bacon. Toss until mixed thoroughly. Serve with a large green salad.
Mix sugar and sour cream. Put on medium heat and add butter. When it comes to a good boil for 5 minutes, take off heat and add vanilla. Mix well.
Mix and refrigerate at least 1 hour. Serve with cut up broccoli and cauliflower. Can double.
Combine soups and milk in casserole dish. Add green beans and mix well. Top with Durkee onions.
Stir together pretzels, oleo and 1/2 cup sugar. Press into bottom of a 9 x 13-inch pan; bake for 15 minutes. Cool.
Cream butter; add sugar gradually, beating until fluffy. Add eggs, one at a time, beating well after each. Mix in chocolate. Sift flour, soda and salt. Add alternately with milk, beating after each addition until smooth. Mix in vanilla. Bake in 2 (9-inch) layer pans, lined on bottom with paper, at 350° about 45 minutes.
Mix all ingredients, except taco sauce. Stir well in large pan. Pour into buttered casserole dish and cover with taco sauce. Bake at 350° for 30 to 45 minutes. Don't let it get too brown.
Coat roast with flour. Put in deep pan with 1 tablespoon oil. Brown on both sides (burn, the browned the better). Cover roast with water, fill until about 2-inches from the top. Bring to a boil, cover and simmer for 1 to 1 1/2 hours. Makes gravy and vegetables in one pan.
Pour cake mix into large mixing bowl. Add dry gelatin, blackberry juice, oil and eggs. Beat well with mixer. Pour batter into a Bundt or small tube pan and bake at 325° for about 1 hour and 15 minutes.
Heat oven to 350°. In a large bowl, combine melted cheese spread and milk. Add potatoes, vegetables, ham and onion. Add pepper to taste and mix well. Spread mixture in a greased 9 x 13-inch baking pan. Cover. Bake 50 minutes, stirring occasionally. Uncover; sprinkle cheese and cracker crumbs over top. Bake an additional 5 minutes or until cheese melts and cracker crumbs are golden.
Blend margarine, cream cheese, sugar, egg and vanilla until well mixed. Add spices and flour and blend again. Add food coloring to shade desired. Spritz onto ungreased cookie sheet. Add 1/2 candied cherry to each cookie. Bake at 350° for 12 to 15 minutes. Makes 6 to 7 dozen.
Melt butter in bottom of a pan. Combine all other ingredients except for berries. Pour mixture on top of butter into pan. Spread berries on top of mixture in pan. Bake at 350° or 400° until browned.
Preheat oven to 350°. Grease 9 x 3-inch spring-form pan. In bowl, mix chocolate wafer crumbs and margarine. Firmly press onto bottom of spring-form pan for crust. Bake crust 12 to 15 minutes. Remove crust from oven. Sprinkle with chocolate chips. Let stand until chocolate chips soften, then spread over crust. Refrigerate while preparing filling.
Combine chocolate and butter in small saucepan. Melt over very low heat. Pour into bowl and beat in milk and vanilla until blended. Gradually add sugar. Beat until smooth and spreadable.
Beat together Cool Whip and milk. Add cherry pie filling, pineapple and nuts. Freeze and use when needed.
Cook jello, water and 2 puddings until well dissolved. Let boil approximately 1 minute, stirring constantly. Let cool, add remaining ingredients and refrigerate.
Put Cheez Whiz in saucepan with flour and egg yolks. Mix. Beat egg whites until stiff. Add salt, pepper, onion, broccoli and chicken to melted cheese mixture. Fold in egg whites. Mix all together. Pour in greased dish and bake at 350° for 40 minutes or until golden brown.
Heat oven to 450°. Dry potatoes with paper towels. Toss in a bowl with oil, salt and pepper. Arrange in a single layer on a baking sheet (nonstick gives best results). Bake 12 minutes. Turn potatoes and bake 12 to 15 minutes longer, until golden and crispy.
Dissolve yeast in water (110°). Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour; beat well. Add yeast mixture; mix well. Add enough remaining flour to make a moderately stiff dough. Turn out on a lightly floured surface; knead until smooth and satiny (8 to 10 minutes). Shape dough into a ball; place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (1 1/2 hours). Punch down; let rise again until double (45 minutes). Cut in 2 portions. Shape each into a smooth ball. Cover; let rest 10 minutes. Shape in loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Let rise until double (about 1 hour). Bake at 400° for 35 minutes or until done.
Saute onion in oil. Add vegetables and seasonings. Simmer for 15 minutes. In 2-quart casserole, layer: half of vegetable mixture, cheese, other half of vegetable mixture and croutons. Pour over vegetable juices and sprinkle with more cheese. Bake at 350° for 15 minutes.
Combine butter and sugar. Add eggs. Mix well. Add remaining ingredients. Bake in greased 9 x 13-inch pan 30 minutes on 350°.
Preheat oven to 375°. Combine cake mix, sour cream, oil, 1/4 cup sugar, water and eggs in a large bowl. Mix well. Lightly grease a 10-inch tube pan. Spoon 2/3 of cake batter into pan. Combine pecans, cinnamon and brown sugar; sprinkle over batter. Add remaining batter and bake. Cool 15 minutes. Remove from pan.
Using a serrated knife, carefully cut cake into 3 layers. Carefully brush crumbs from side of cake with fingers. On each layer, spread 1 serving container of pudding, being careful not to spread to edges as it will squish out when you add the layers. Pudding spreads better when cold.
Mix ingredients except bread. Cover & chill. Hollow out loaf, keep bite-size pieces of bread from hollowing. Fill loaf with dip. Can refrigerate up to 24 hours.
Mix the rice, onion, browned hamburger, cheese, salt and pepper to taste together. Stuff into the green peppers. Pour the picante sauce over and bake at 350° for 35 minutes or until peppers are done.
Beat eggs light and fluffy. In another bowl, mix flour, sugar and salt; pour in eggs. Melt butter and mix cocoa in; add to egg mixture and then add your vanilla and nuts. Pour in mixture and bake at 350° for 20 minutes.
Cut biscuits into fourths. Shake fourths in sugar and cinnamon mixture. Place in a Bundt pan. Melt additional ingredients and pour over fourths. Bake at 350° for 30 minutes. Turn out on plate.
Wash cauliflower; cut into flowerets; tear lettuce into bite-size pieces, chop onions, cook and crumble bacon. Layer lettuce, onion, cauliflower and bacon in a 3-quart bowl. Combine Miracle Whip and sugar; mix well. Spread evenly over top sealing to edge of bowl. Sprinkle with cheese. Top with chopped lettuce and onion. Cover salad tightly and refrigerate 24 hours. Toss gently before serving.
Combine all ingredients in blender or food processor; mix thoroughly. Allow to stand at least 15 minutes for flavors to blend. Serve at room temperature. Other fresh herbs, such as parsley, thyme or rosemary can be substituted for basil.
Chop apples first. Allow apples to drain thoroughly. Beat apples together with eggs, oil, sugar and vanilla. Combine remaining ingredients and blend well. Bake in greased and floured loaf pans at 325° for 1 hour or until toothpick comes out clean. Yields 4 loaves.
Combine ground beef, crumbs, onion, egg, salt, pepper, milk and 4 tablespoons catsup. Mix well. Shape into meatballs. Combine other ingredients and mix well. Spoon over meatballs. Bake at 350° for 45 minutes.
In a 9 x 13-inch pan, layer each ingredient in the order given. Bake 1 hour at 375°.
Make sauce of butter, flour and milk. When thickened, add 1 cup of the grated Swiss. In casserole dish layer broccoli, 1/2 of sauce, 1/2 of onion, 1/2 bacon and 1/4 cup cheese. Repeat. Bake in 350° oven for 20 to 25 minutes. Serves 6.
Cream together the butter and sugars. Add eggs and vanilla. Measure oatmeal, then take small amounts and blend in blender until powdery. Add dry ingredients and oatmeal to creamed mixture. Place golf ball size cookies on ungreased cookie sheet. Bake 8 to 10 minutes at 375°.
Sprinkle half of onion soup on bottom of greased 13 x 9-inch baking dish. Place chicken (skin removed) bone side down in dish. Sprinkle remaining soup mix over chicken. Dot with margarine. Pour milk over mixture and sprinkle paprika on top. Cover with foil. Bake 1 hour and 10 minutes at 400°. Serve with rice.
Mix cake mix as directed on box, add frozen coconut, mix on medium speed. Bake in square pan. While cake is still hot, punch holes with a fork and pour the cream of coconut over cake. Refrigerate overnight. Top with Cool Whip mixed with 1 cup of coconut. Spread on cake.
Mix milk, sugar, butter and cocoa in saucepan; bring to a boil and cook 2 minutes, stirring constantly. Remove from stove and let stop boiling. Add peanut butter and vanilla; mix well. Add oatmeal; beat well. Drop spoonfuls on waxed paper to cool.
In large bowl, soften the sherbet by pressing it against sides of the bowl with a wooden spoon. Stir in thawed berries and syrup, pineapple, cherries, pecans and marshmallows; mix well. Finely chop the bananas. Gently stir into the mixture. Spoon into 13 x 9 x 2-inch pan. Freeze until firm.
Place sherbet in bowl and stir until smooth. Stir in 1/2 of Cool Whip until well blended. (May add few drops of red and yellow food coloring for more intense color.) Spoon into crust. Sprinkle with chopped Oreo cookies, pressing firmly into sherbet. Cover with remaining Cool Whip.
Sift flour before measuring. Cream sugar and margarine. Add eggs, flour, nuts and vanilla. Bake at 350° for 20 to 30 minutes. Do not flour or grease pan. Use 13 x 9 x 2-inch dish. Cool before cutting.
Remove flapper from wings and cut remaining piece into two pieces (throw away flapper). Place pieces skin side down in baking pans (cookie sheets with enclosed sides). Cover medium with lemon pepper and garlic powder. Sprinkle Louisiana hot sauce over them. Bake at 350° for 1 hour. Remove, cool and eat with zest!!!
Mix sour cream, mayonnaise, mustard, vinegar, sugar, salt and pepper. Add remaining ingredients and toss to blend. Cover and refrigerate 1 hour or longer.
Cream sugar and Crisco. Add eggs, one at a time. Sift cocoa, flour, salt and baking powder together 3 times. Add alternately with milk to creamed mixture. Add vanilla. Mix well. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes.
Fill sterilized jars with any of the listed vegetables or a combination of any. Add the salt, mustard seed and garlic. If you like them hot, add 1 hot pepper to each quart. Fill jars half full of vinegar. Add water to cover vegetables. Seal jars; shake to mix. Store in cool place. Will be ready in 2 weeks.
Melt butter in deep glass baking dish. Mix all other ingredients in a bowl, except fruit; mix well. Pour into center of melted butter. Do not stir. Pour fruit into center of batter. Do not stir. Bake at 350° until golden brown (about 1 hour).
In a bowl, mix Thank You pie filling and broken up cookies. Pour mixture into pie shell. Put Cool Whip on top of pie mixture. Refrigerate pie until ready to serve.
Microwave chocolate on HIGH 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Add peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour. Scoop truffle mixture with melon baller or teaspoon and shape into 1-inch balls. Roll in your favorite coating like: powdered sugar, unsweetened cocoa, chopped peanuts, sprinkles or coconut.
Cream butter. Add powdered sugar, vanilla, cold water and flour. Mix well. Add pecans. Roll in waxed paper. Put in refrigerator and chill. Drop by 1/2 teaspoon on cookie sheet. Do not shape. Bake at 350° about 10 minutes. When slightly cool, drop in powdered sugar.
Spread croutons in a lightly greased 9 x 13 pan. Set aside. Brown sausage; drain. Sprinkle sausage over croutons. Combine eggs and next 4 ingredients. Mix well; pour over sausage. Cover and refrigerate overnight. Remove from refrigerator; let stand 30 minutes. Bake uncovered at 350° for 50 to 60 minutes. Sprinkle cheese and melt. I use ham instead of sausage and add chopped broccoli.
Combine Shoepeg corn with flour, whipping cream, salt and pepper. Mix all together real good. Put the butter on the top of it. Preheat oven to 350°. Bake for 45 minutes to 1 hour or until golden brown on top.
Cover bottom of casserole dish with 1 can of apples. Place sweet potato patties over the apples. Cover patties with the other can of apples. Pour 1/2 cup sugar over apples and patties; dot with margarine. Bake for 30 to 40 minutes in a 350° oven.
Boil together 1 minute the sugar, butter, cocoa and milk. While hot, add the remaining ingredients. Shape for cookies and roll, or press into a pan.
Melt butter and stir in dressing. In a large dish, put a layer of boned and chopped chicken. Add mushroom soup, diluted with broth. Repeat with chicken, soup and broth. Top with crumbs mixed with melted butter. Bake in a 350° oven for 45 minutes to 1 hour.
Combine vanilla wafer crumbs and butter, reserving 1/4 cup for garnish. Pat mixture into a 9-inch buttered pie plate, pressing firmly against sides and bottom. Chill. Combine lemonade and water in a saucepan. Heat at medium heat, but do not boil. Add marshmallows and salt. Heat, stirring, until marshmallows are melted. Chill mixture until cool and syrupy. Whip cream and fold into lemonade mixture. Turn into crumb crust; garnish with crumbs. Freeze. When solid, wrap in foil.
Mix sugar with oil; add eggs. Sift flour with salt, soda and cinnamon; add to sugar, oil and eggs. Add pumpkin. Mix well. Pour into greased and floured pan. Bake for one hour at 350°. Cool. Mix oleo, powdered sugar, cream cheese and vanilla. Put icing on cake. Put crushed pecans on top of cake. This recipe will serve 10 people.
Put all ingredients in a crock-pot. Cook on low for several hours until meat falls apart.
Use slices of trout, red snapper, bass or any other fish you like. Cut about 3/4-inch thick. Pat fish dry; sprinkle with salt and pepper and brown it in hot oil. Remove fish from pan. Saute onion, tomatoes, thyme and vinegar. Add about 1/4 cup water. Put back in sauce and simmer 5 minutes. Serve with rice or potatoes and fresh spinach.
Cream shortening, sugar, eggs and vanilla; add all other ingredients. Bake in 375° oven.
Saute the onions in butter in a large saucepan until soft, but not brown. Stir from time to time and saute over low to medium heat. Add brown sugar, lemon juice, mustard, Worcestershire sauce and ginger to pan. Stir until well blended. Add lemon rind and tomato sauce. Bring to a boil. Simmer over low to medium heat for about 15 minutes until sauce thickens. Add thyme leaves and simmer for one minute. Makes 2 cups.
Turn meat in skillet until it loses its pink color. Add tomato sauce and seasonings of your choice. Simmer sauce a few minutes and set aside. Roll out individual biscuits to about 4 inch across on floured surface. Place rolled out circles on greased cookie sheet. Spread with meat mixture and sprinkle tops with any grated cheese you have handy. Preheat oven to 400° and bake 10 minutes. Should have 10 pizzas or as many as you have biscuits.
Cream sugar and margarine together, then add beaten eggs. Mix in buttermilk and soda. Sift in flour, baking powder and salt. Add vanilla and lemon extracts. Add just enough flour to roll on floured board real soft. The softer the dough, the softer the cookies. Refrigerate overnight. Roll on pastry cloth and cut. Bake at 375° for 12 to 15 minutes.
Pour peaches into baking dish, juice also. Sprinkle dry cake mix evenly over peaches. Melt two sticks of butter and pour over cake mix. Bake until browned usually about 30 to 40 minutes.
Preheat oven and cookie sheet to 400°. Thaw pie crust 10 minutes. Prick bottom and sides with a fork. Bake pie shell for 10 minutes. Reduce oven to 350°. Cook ground beef and onion until meat is browned. Drain excess fat. Add taco seasoning to meat. In small mixing bowl, combine beans and 1/3 cup taco sauce; mix well. Layer 1/2 of refried bean mixture in bottom of pie crust. Top with 1/2 of meat, 1 cup cheese and chips. Repeat, excluding chips. Bake on cookie sheet for 20 to 25 minutes; remove. Top with lettuce, tomato and additional sauce. Serves 4 to 6.
Put cucumbers in a colander and set over a dish to drain. Sprinkle salt over cucumbers and toss. Let stand 30 minutes. Rinse and drain well. In another bowl, combine onions, garlic, soy sauce, vinegar, oil, sesame seeds and pepper. Add cucumbers and toss. Cover and refrigerate 3 to 4 hours. Serves 10.
In medium saucepan, melt margarine. Add brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add the milk. Continue cooking until mixture comes to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla. Mix well. If needed, add a few drops of milk for desired spreading consistency.