HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and dry mushrooms. Slice off stems. Saute stems and caps until brown. Line shallow 10-inch casserole with spinach that has been seasoned with salt, onion and melted butter. Sprinkle with 1/2 cup cheese. Arrange mushrooms over the spinach. Season with garlic salt. Cover with remaining cheese. Bake at 350° for 20 minutes or until cheese is melted and brown. Serves 6.
Mix pudding with buttermilk in large bowl. Add Cool Whip and mix. Stir in fruits and chill.
Mix sugar and syrup in pan and bring to a boil. Remove from heat. Add peanut butter and noodles. Drop by teaspoons on wax paper. Cool and serve.
Brown pork chops; place in flat baking dish. Mix the bread crumbs, onion, margarine, water and sage; put mound of dressing on each pork chop. Blend the soup with 1/3 can water; pour over chops. Bake at 350° for 1 hour.
In a large bowl dissolve yeast in warm milk. Add melted butter. Add salt and most of the flour. Beat with a wooden spoon until mixture is smooth and satiny. Turn dough out onto lightly floured board. Knead until smooth, adding a little flour if necessary. Divide dough in half. Shape each half into a long loaf. Cut each loaf into 6 even pieces. Shape into oblong rolls.
Mix eggs and sugar; beat well.	Add all the rest of the ingredients. Bake	in shallow, greased pan at 350°, about 20 minutes. Do not overcook.	Cut in squares.
Arrange chicken in baking dish. Mix remaining ingredients. Spread mixture over chicken. Cover with wax paper. Microwave on High for 20 minutes. Turn dish after 10 minutes.
Mix sugar and cornstarch in saucepan; stir in water. Cook until thickened, stirring constantly. Remove from heat; stir in gelatin. Pour over strawberries; mix well. Pour into pie shell; refrigerate until set. Spread Cool Whip over top.
Coat a wide skillet with nonstick spray. Brown meat. Add garlic. As pieces brown, remove and place in a casserole dish with a lid. Add 1/4 cup wine to skillet. Saute mushrooms and add to meat. Cover. Bake slowly at 275° for 1 hour or until meat is tender.
In a serving bowl, mix tuna, olives, oregano, lemon zest, pepper and olive oil, leaving tuna in large chunks. Cook pasta as label directs until al dente. Add 1/3 cup pasta water to tuna mixture. Mix gently. Drain pasta and add. Toss. Sprinkle with tomato. Serve with lemon. Makes 6 servings.
Chop broccoli, cauliflower and onion with a hand chopper. Add cheese and bacon bits. In a separate bowl, mix salad dressing, sugar and vinegar. Stir mixture into vegetables. Season to taste. Refrigerate.
Make a white sauce with margarine, flour, milk and salt. Add 1/2 cup cheese; stir until melted. Remove sausage from casing and cut into pieces. Brown in skillet. Add zucchini and onion. Cook until tender and drain. Stir in white sauce, noodles and tomatoes. Pour into casserole dish. Top with remaining cheese. Bake at 350° for 20 minutes. Makes about 4 servings.
Combine water and butter in saucepan; bring to a boil. Add flour all at once. Stir until it makes a smooth ball. Remove from heat and add eggs, one at a time, beating well after each addition. Drop dough by rounded teaspoonfuls on ungreased cookie sheet. Sprinkle with Parmesan. Bake at 400° for 25 to 30 minutes. Let cool on rack.
In a small bowl, combine all ingredients and press onto the bottom of a greased 9-inch spring-form pan.
Blend first 7 ingredients together and mold in center. Place around it slices of potatoes, onions and carrots. Sprinkle salt, pepper and parsley on top.
Mix soup and juice from the asparagus together. Spread asparagus on bottom of casserole dish. Slice eggs on top of asparagus. Pour soup mixture over eggs. Sprinkle grated cheese on soup mixture. Put bread crumbs on top of cheese. Dot with butter. Bake at 350° for 30 minutes.
Mix rhubarb with flour and 1/2 cup sugar. Put into a pie shell. Bake at 425° for 15 minutes. Remove from oven. Reduce heat to 350°. Meanwhile, mix the cream cheese, eggs and 1/2 cup sugar. Pour over hot rhubarb. Bake at 350° for 30 minutes. Mix sour cream, vanilla and 2 tablespoons sugar. Pour over hot pie. Chill before serving.
Cook and drain rigatoni. While still warm add oil and mix well to coat the rigatoni. When cool, add remaining ingredients.
Cook noodles per package directions and cool. Chop green pepper and sea legs; add to noodles. Season with Old Bay. Pour Catalina over noodles and mix well. Refrigerate and serve.
Sift flour, sugar and salt; add Crisco and margarine. Work in as for pie crust. Dissolve yeast in milk; add beaten egg yolks to flour. Mix this just long enough for the dough to stay in a ball (do not over work). Chill overnight. Divide, roll out in sections and use powdered sugar to roll on. Cut in squares; place teaspoon of filling in each square and roll. Bake at 350° for 15 to 20 minutes.
Chop artichoke hearts in food processor or finely by hand; set aside. Saute the onion and garlic in water until tender; set aside. In small bowl, beat egg and egg whites until frothy. Stir in remaining ingredients, mixing until well combined. Transfer mixture into a 9 x 9 x 2-inch baking pan coated with nonstick cooking spray. Bake at 350° for 30 minutes. Cut into squares and serve. Yields 25 squares. These are great warm, room temperature or even reheated.
Prepare cake mix as directed, baking in greased and floured 9 x 13-inch pan. Cook cake in pan 15 minutes, then pick with utility fork at 1/2-inch intervals.
Sift flour, baking powder and salt together. Cream shortening and add sugar gradually. Beat in egg and vanilla. Alternately add flour and milk to sugar mixture, beating after each addition until smooth. Add 1 cup blueberries; mix. Pour into 8 x 8 x 2-inch greased pan. Bake in moderate oven (350°) for 30 to 45 minutes.
Mix first 5 ingredients and pour into greased 8-inch pan (Pam is good to use). Sprinkle brown sugar and nuts over the top. Bake at 325° for 40 minutes. Can be served warm or cold, with or without Cool Whip or whipped cream.
Combine flour, sugar, salt and cinnamon. Cut in shortening. Add vinegar and water until dough holds together. Shape into 2 balls. Refrigerate; roll out. Place into pie pans. Brush top with egg white. Can be used with any pie filling.
Whisk all ingredients together in a large bowl. Add water to desired consistency. Adjust amount of sugar to preference.
Combine butter and sugar. Cream well. Mix in flour and blend. Add egg yolks and mix well. Add milk, lemon juice and rind. Blend in mixture until smooth. Beat egg whites with salt until stiff but not dry. Fold into mixture. Pour into buttered baking dish (9-inch square or 6 x 9-inch). Place in a pan of hot water. Bake at 350° for 40 to 45 minutes or until top is slightly brown. Let cool. Cake will rise to top and pudding to the bottom.
Mix together. Do not beat: cooking oil, eggs, sugar and vanilla. Add apples and nuts. Mix in other bowl flour, salt, cinnamon and soda. Stir into apple mixture. Dough will be thick. Add raisins if you like. Bake at 350 degrees for 1 hr. Best baked in a bundt pan. Cool 10 minutes in pan. Turn out on rack until cool.
Preheat oven to 350°. Brown ground beef and onion. Add the rest of the ingredients, except the cooked macaroni. Simmer for 10 minutes, then add the cooked macaroni and bake 1 hour in greased 9 x 13 pan.
Mix as for meat loaf. Mold into two logs. Form and shape with wax paper or hands. Bake on rack in an open pan at 140° for hours or at 150° for 8 hours. May be frozen after baking.
Drain clams and combine with remaining ingredients, mixing well. Chill to blend flavors. Makes one cup.
Sweeten strawberries as desired. Mix strawberries and jello over medium-low heat until jello is dissolved (do not add water). In medium bowl, mix together the pudding and milk. In separate bowl, mix sour cream and Cool Whip. Lay vanilla wafers in bottom of 9 x 11-inch serving dish. Spread pudding mixture on top of wafers. Pour strawberries over pudding. Top with sour cream mixture.
Cook peppers and onions until tender. Add corn, salsa and broth. Bring to boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Add cheese, fluff with fork. Serve with beef filled tostadas. Enjoy!!
Sift dry ingredients in large bowl and make a well in the center. Mix remaining ingredients and pour into dry ingredients. Stir just enough to dampen all ingredients. Pour into 2 greased and sugared loaf pans. Bake at 350° for 1 hour. Cool for 25 minutes in pan.
Preheat oven to 400°. With pastry brush, grease well muffin pan cups. In large bowl with fork, mix flour, sugar, baking powder and salt. In small bowl with fork, beat egg slightly, then stir milk, salad oil and bananas into beaten egg. Add egg mixture all at once to flour mixture and with spoon stir just until flour is moistened. Add nuts, if desired; stir briefly. (Avoid overmixing; batter should be lumpy.) Spoon batter into muffin pan. Wipe pan clean of any spills. Bake 20 to 25 minutes for 12 muffin pan, 30 to 35 minutes for 6 muffin pan, until golden and tester comes out clean and dry. Remove immediately. Serve at once. Store in airtight container.
Split and crisply toast English muffins. Mix catsup, oregano, vinegar, onion powder, sugar and pepper. Spread 1/4 of each muffin half. Top each with 1/4 of the pepperoni. Place 1 tablespoon Mozzarella on each muffin half. Sprinkle with Parmesan. Pop into oven about 300° until cheese is melted or pop into microwave on High (100%) until cheese is melted. Makes 16 servings.
Drain salmon. Beat cream cheese with lemon juice, milk and dill weed in mixer until light and fluffy. Beat in salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend. To serve, spread on crackers and French bread round. Makes 25 servings, about 3 1/2 cups.
Sift 2 cups flour and confectioners sugar; cut in butter. Press into greased 9 x 13 x 2-inch pan. Cook at 350° for 20 minutes or until golden.
Mix beef, onion, parsley, salt, pepper, egg, 1/4 cup gravy and bread crumbs. Pat into loaf and place in a shallow pan. Bake 45 minutes at 375°.
Thaw potatoes in large flat dish. Mix next seven ingredients and pour over potatoes. Sprinkle crushed corn flakes over top (in addition to 2 cups). Melt another 1/4 to 1/2 cup oleo and pour over top of potato casserole. Bake at 350° for 1 hour.
Heat oven to 400°. Grease a 9 x 13-inch pan or 2 deep pie plates. Cook beef and onion until brown. Drain. Stir in seasoning mix. Spread in dish. Top with chilies.
Place vegetables in a greased casserole dish in alternate layers. Add milk, seasonings and cheese. Cover dish; bake at 350° for 30 minutes.
Mix all ingredients together and chill several hours before serving. Cut tomatoes in half. Serve in a bowl and use a spoon to drink the juice. (The juice is as good as the tomatoes.)
Peel and core tomatoes, cut into quarters. Do not add water. Chop onions and peppers. Add remaining ingredients. Cook about 2 hours, stirring often to keep from sticking.
Soak beans overnight. In morning, change water and parboil them for 15 minutes with baking soda. Drain beans and rinse with cold water. Dice salt pork rind in 1-inch squares. Place in bottom of bean pot. Add whole onion. Add beans. Mix remaining ingredients with hot water. Add to pot. Beans should be covered with liquid. Add small amount of water, if necessary. Bake for 6 hours at 300°.
Combine all ingredients. Store in airtight container. Use 1 heaping teaspoonful per cup of boiling water.
Preheat oven to 375°. In small bowl combine flour, baking soda and cinnamon; set aside. In a large bowl, combine margarine, sugar, brown sugar, eggs and vanilla; beat until light and fluffy. Gradually add flour mixture. Stir in oats and butterscotch flavored morsels. Drop by level measuring tablespoons onto ungreased cookie sheets. Bake 7 to 8 minutes for chewier cookies or 9 to 10 minutes for crisper cookies. Makes about 4 dozen (3-inch) cookies.
Heat oven to 350°. Grease oblong pan (13 x 9 x 2-inch). Mix all ingredients; spread in pan. Bake until golden brown (about 25 minutes, depending on oven). Cut in 2 x 1-inch squares. Makes 4 dozen. Can be frozen. Reheat in oven, not microwave.
Brown beef. Add finely chopped onions, including blades, and saute. Add finely chopped carrot, pepper and cabbage. Cook 8 minutes, stirring often. Add cooked rice and mix.
Put sliced cucumbers in pan. Cover with water. Add 1 teaspoon salt; mix well. Let soak 1 1/2 to 2 hours. Drain well. Mix 1/2 cup white vinegar and 1 1/2 cups sugar. Stir real good. Pack cucumbers in plastic freezer cartons. Pour liquid mixture over. Put in freezer and freeze. Will last in freezer a long time. To eat, thaw.
Mix together and marinate meat overnight in mixture. Drain meat and grill over charcoal or gas grill. Leftover marinade may be refrigerated and used later.
Preheat oven to 400°. Pierce potatoes several times with a fork. Place on oven rack; bake until crisp outside and cooked through about 1 hour. Transfer to a small baking sheet; cool 5 minutes. Cut off top third of potatoes. Scoop potato from bottoms into large bowl, leaving 1/4-inch thick shell. Scoop potato from tops and add to same bowl; discard tops.
Mix dry ingredients in a bowl. In another bowl, mix the rest of the ingredients, then slowly add the dry ingredients to the liquid bowl. Mix well. Flour and grease loaf pans. Bake at 325° for 1 hour. Makes 3 loaves.
Preheat oven to 350°. Grease and flour an 8 x 8-inch baking pan.
Melt oleo in casserole dish. Make batter using sugar, milk and flour. Pour this over the oleo. Do not stir. Pour sweetened peaches over batter. Do not stir. Bake at 350° about 1 hour.
Combine flour, salt and pepper; use to coat meat. In Dutch oven, brown meat	in hot Crisco; add soup, water and onions. Cover and	bake at 375° for 1 hour. Add carrots and potatoes; bake for 1 hour, or until vegetables are tender. Serves 4 to 6.
Combine flour, baking powder and salt. Add 1 cup chicken broth and oil, stirring well until dry ingredients are moistened. Turn dough out on a floured surface and form into a ball. Roll dough to a 1/16-inch thickness. Cut into 5 x 1-inch strips. Drop dumplings into boiling broth. Cover and cook 15 minutes or until dumplings are tender. Makes 16 servings (that's what the cookbook says it must be mouse size servings). Can add poultry seasoning, sage and onion to taste.
Slice zucchini horizontally; simmer, covered, in small amount of water for 6 to 8 minutes. Drain well. Combine sour cream, butter, 3 tablespoonfuls cheese and salt. Stir over hot water in double boiler until cheese melts. Stir in egg yolk and onion. Add all this to zucchini; turn into buttered 3-quart casserole. Sprinkle top with buttered bread crumbs and 1/2 cup cheese. Bake at 350° for 20 minutes.
Brown ground chuck with onion. Add beans, syrup and catsup. Pour into a casserole and bake for about 30 minutes.
Bring large pot of water to boil. Cut the onion into thin slices and the peppers into bite-size pieces. In large skillet, warm 2 tablespoons of oil over medium-high heat. Add onion and garlic and saute 5 minutes.
Melt chocolate and almond bark in large pan in 200° oven or use microwave oven. Mix well. While still hot, add peanuts and continue stirring until all peanuts are coated. Drop by teaspoon on wax paper to cool. Makes a "bunch."
Sprinkle frozen broccoli with 1/2 teaspoon salt. Pour boiling water on broccoli in a large bowl. Cover and let stand 3 minutes; drain. Stir in potatoes. Pour salad dressing over broccoli and potatoes. Cover and refrigerate at least 2 hours. Add remaining ingredients; toss. Makes 8 servings.
Combine buttermilk, cucumber, mustard, garlic, salt and pepper in small bowl; mix well. Cover; chill 30 minutes. Serve over lettuce, tomatoes, mushrooms, sweet green peppers, celery, cucumbers or carrots. Makes 4 servings.
Brown pork in small amount of vegetable oil. Add 1/2 cup water; cover and simmer (do not boil) until tender, about 1 hour or less. Drain pineapple and reserve syrup. Combine sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Add to pork. Cook and stir until mixture thickens. Add pineapple, green pepper and onion. Cook 2 to 3 minutes. Serve on hot steamed rice.
Season tails with salt and pepper; set aside. Melt butter; add onion, bell pepper, garlic and celery;	cook until tender. Add tails	and 1 1/2 cups water; boil for 20 minutes. Dissolve cornstarch in 1/2 cup water; add to mixture. Add green onion and parsley; season to taste.	Add Worcestershire and hot sauce; cook 10 minutes. Serve over rice.
Sift all dry ingredients together. Combine sugar, oil, eggs and zucchini. Add vanilla and sifted ingredients. Beat until smooth. Makes 2 loaf pans or 4 medium pans. Bake at 325° for 1 hour.
Brown meat with onion and drain. Mix soups, water, chilies, milk and taco sauce together well. Alternate meat, tortillas and soup mixture in casserole dish. Top with grated cheese. Bake 30 to 45 minutes at 350°. Serves 12 easily.
Prepare Dream Whip as directed on package. Add sugar and mix thoroughly. Add cream cheese; beat thoroughly until mixed. Pour into pie shells. Sprinkle with pecans. Top with blueberry filling.
Heat oven to 350°. In medium bowl, combine cheese, broccoli coleslaw and tomato. Place 1/2 cup mixture in center of each tortilla. Roll tortilla up, folding in ends. Place on ungreased cookie sheet; cover with foil. Bake at 350° for 8 to 10 minutes or until cheese is melted. Serves 4.
Cook over low to medium heat until starts to boil. Remove from heat. Add cereal. Stir until coated. Pour into buttered pan. Cut when cool.
Pour boiling water over oats. Cover and let stand 20 minutes. Beat butter until creamy. Gradually add sugar and beat until frothy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together dry ingredients. Add to creamed mixture; mix well. Pour batter into greased and floured 9-inch square pan. Bake in 350° oven 50 to 55 minutes.
Carefully remove and reserve rind from melon. Cut rind into desired shapes or pieces. Soak overnight in 1 gallon of cold water and lime. Stir occasionally while soaking. After soaking, rinse well. Place rinsed rinds in saucepan and cook in enough water to cover rinds, for 20 minutes. Drain and soak rinds in an ice bath, changing water and adding ice until cooled. Remove rinds from ice bath and put in boiling water for 10 minutes. Drain and cool with running water. Now you are ready to make your syrup.
Drizzle over warm bar cookies; spread evenly. Sprinkle walnuts on top. Cool well before cutting into bars. Makes about 4 dozen.
Season to taste with salt, coarse ground pepper and lemon pepper. Mix well, chill and serve with Wheat Thins crackers.
Grease and flour a Bundt pan. Add 1/2 cup of sugar to mix, Wesson oil and eggs as you go. Mix in sour cream. Bake at 350° for 40 to 45 minutes. Check with toothpick. Cool in pan 25 minutes.
Pour sugar over peeled, sliced apples. Combine dry ingredients and pour over apples. Add melted butter, lightly beaten egg, raisins and nuts. Mix together and then pour into an 8-inch square pan (greased). Bake at 350° for 50 to 55 minutes.
Cook cherries, pineapple, sugar and cornstarch until thick. Cool and add pecans and bananas. Pour into cooked pie shell. Cover with Cool Whip.
Drain fruit and layer in a large casserole dish. Melt margarine, brown sugar and curry powder. Preheat oven to 325°. Pour melted mixture over fruit and bake for 1 hour.
Unroll dough; place on greased cookie sheet. Press dough into a 12 x 8 rectangle. Spread sauce on dough to within 2 inches of long side and 1/2 inch on short side.
Heat soup and soy sauce until smooth. Mix in beans, pepper and 1/2 cup of onions. Pour into baking dish. Bake, uncovered, at 350° for 20 minutes. Top with remaining onions and bake for 5 minutes longer.
Grease 9 x 13-inch pan. Break up bread. Stir in cheese and ham. Pour eggs, milk and spices that have been beaten well over bread, cheese and ham. Push any bread that sticks up down with a fork. Cover with tinfoil and refrigerate overnight. Bake at 325° to 350° for 1 hour or until knife in center comes out clean. Let cool 10 minutes before cutting.
Mix Crisco and brown and white sugars until creamy. Add salt, soda and eggs. Beat 10 minutes until fluffy. Add flour; mix well. Fold in chocolate chips. Bake at 325° for 10 to 12 minutes. Makes a double batch.
Mix all ingredients, except steak. Marinate steak at least 6 hours in sauce. Be sure to turn meat so that it marinates on all sides. Broil quickly over hot coals or in broiler, about 5 to 7 minutes, on a side for rare meat.
Cream together shortening and sugar. Beat in eggs, one at a time. Add vanilla (or 3/4 tsp. lemon extract). Mix together flour and baking powder; blend into creamed mixture along with milk. Drop cookies by heaping teaspoons 2 inches apart on greased baking sheet. Flatten slightly with fingers; sprinkle with sugar. Press a raisin into the center of each cookie. Bake 10 minutes in a 375° oven or until cookies brown. Remove from baking sheet and cook on rack. Makes 36 cookies.
Combine potatoes, ham and onion in a greased 1-quart casserole; set aside. In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper. Stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350° for 35 to 40 minutes or until bubbly.
Mix orange Jell-O with boiling water. Add ice cream, oranges, crushed pineapple and lemon juice. Mix well. Refrigerate and serve.
Mix first four ingredients well. Drop into boiling water with the tip of a teaspoon. Cook slowly for 20 minutes. Saute chopped onion in butter until tender. Drain dumplings well. Add to butter and onions; salt and pepper to taste.
In a medium mixing bowl, combine drained pineapple, reserved pineapple juice, carrot, celery or green pepper, lemon peel, lemon juice, sugar, salt and ginger. Toss to coat well. Cover and chill for 2 to 24 hours, stirring occasionally. Serve on lettuce-lined plates, if desired. Makes 4 servings.
Cream sugar and Crisco real well; add egg yolks, one at a time. Dissolve soda in milk and mix well with flour (including salt). Alternately beat egg whites and fold in last. Bake at 350° for 1 hour.
Sift together flour, soda and salt. Set aside. Beat together shortening, sugars, eggs and vanilla until fluffy. Blend in peanut butter. Add dry ingredients. Stir in chocolate chips. Shape into small balls and place on ungreased baking sheet. Flatten with a glass dipped in sugar. (I prefer a glass wrapped in a clean napkin dipped in cold water to flatten.) Bake at 350° for 8 minutes or until lightly browned. These are nice and sugary and crunchy if not overbaked.
Stir pudding mix and milk together following directions on box. Add sliced bananas, Cool Whip, sour cream and pineapple. Pour into bowl lined with vanilla wafers, adding more as you like and topping with a few more.
Reserve 1 cup flour to dust raisins and nuts. Combine ingredients and mix well. Grease muffin tins. Fill 2/3 full and bake at 350° for 20 minutes or until done.
Preheat oven to 375°. Cream the Crisco, sugar, egg and molasses. Sift together the remaining ingredients. Add sifted dry ingredients and mix thoroughly. Shape teaspoonfuls of dough into balls and roll in granulated sugar. Bake for 10 to 12 minutes.
Cook (bake or saute) chicken; shred or cut in small pieces. Saute onion and green chilies in 2 tablespoons butter. Add chicken. Blend soup and evaporated milk to make a smooth sauce. Set aside. In each tortilla, spread diagonally a small portion of the chicken mixture and sauce. Roll tortilla tightly and arrange in 9 x 12-inch pan. Place tortilla seam side down. Pour remainder of sauce over tortillas and top with cheese. Bake for 30 minutes at 300° to 350°. Serves 4 to 6.
Boil water and Karo to hard boil stage. Beat 3 egg whites stiff. Pour sugar mixture over egg whites very slowly while beating. Beat until this loses its gloss. Add nuts and drop on wax paper.
Dissolve chicken bouillon cubes in water. Saute garlic, onion and carrots in olive oil in large soup pot. Add lentils, broth, wine and pepper. Simmer 1 1/2 hours. Serves 6.
Beat sugar, eggs and margarine. Add flour, salt, soda, cinnamon and vanilla. Stir lightly. Add apples. Beat well. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes. Cut into squares. Can sift powdered sugar on top.