HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain water off beans. In large pot, combine drained beans, broth, garlic, onions, soup and seasonings. Simmer 3 hours. Add more broth, if necessary. Add pork, stirring only to combine. Garnish top of chili with cheese and green onions.
Place butter in 2-quart casserole. Microwave on High 45 seconds. Add onion, garlic and parsley. Cover and microwave on High 2 1/2 to 3 1/2 minutes. Add cream cheese and cover. Microwave on High 1 minute. Stir in Worcestershire, Tabasco and salt; mix well. Gently stir in crabmeat. Microwave on High 1 1/2 to 2 1/2 minutes, until thoroughly heated. Serve with crackers.
Saute butter and garlic, then add shrimp and mushrooms. Saute for approximately 5 minutes, or until shrimp are pink. Add half and half, Velveeta cheese, and pepper. Saute for a minute or two, then add Parmesan cheese and saute approximately 10 minutes. Serve over angel hair pasta. Makes about 6 servings.
Cook pasta; drain. Lay flat on foil to cool. Heat oil; add onion. Cook until tender. Add tomatoes and tomato paste. Heat to boiling. Reduce heat. Simmer 5 minutes, stirring to break up tomatoes; set aside.
Separate oranges; cut into bite size pieces. Combine all ingredients in a large container. Place in freezer. Leave for 2 hours or more and scrape sides. Repeat until frozen. Serve with ginger ale, 7-Up, Sprite or other favorite beverage.
Combine all ingredients, except vanilla into saucepan. Bring to a full boil and boil 1 minute. Remove from heat. Stir and cool for 5 minutes. Add vanilla and beat to spreading consistency. Makes a hard frosting and keeps well.
Boil pineapple, water and sugar in saucepan. Remove from heat and add lemon jello and blend. Cool completely and add grated cheese and nuts, mix well. Fold in Cool Whip and pour into mold. Sprinkle with grated cheese.
Mix shortening, sugar, eggs and vanilla. Stir in dry ingredients. Chill dough. Roll out 1/4 inch thick. Cut with 3 inch cookie cutter. Sprinkle with sugar and bake 6 to 8 minutes at 400°.
Peel cucumbers; remove seeds and slice 1/4-inch thick. Place slices in a crock or enamel canner. Mix lime with 8 1/2 quarts of water. Pour over slices in crock. Let stand 24 hours. Pour off lime water and rinse real good. Soak slices in ice water for 3 hours. Drain.
Mix jello with water and stir until dissolved. Set aside. Mix pineapple, cottage cheese, shredded cheese, pecans and whipped topping until well blended. Add jello mixture and stir well. Refrigerate until set.
Mix cucumbers, onions, peppers, garlic and salt in large saucepan. Stir in 1 tray of ice cubes and let stand 3 hours (drain). Mix vinegar, sugar, mustard, celery seed and turmeric and boil 2 minutes. Pour over pickles. Bring to a boil and cool. Pack into freezer containers and freeze.
Mix. Microwave for 10 minutes, stirring 2 to 3 times. Spread on crackers.
Preheat oven to 375°. Grease sheets. In a large bowl, combine mix, vanilla and egg. Blend well. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 15 minutes, until golden brown. Makes 24 cookies.
Cut fish into serving pieces allowing about 1/4 pound for each serving. Combine milk and salt. Dip fish in milk, then in	crushed cereal. Arrange on greased or foil-lined shallow baking pan. Drizzle with melted margarine. Bake at 350° about 20 minutes or until flaky.
Brown hamburger and drain grease. Boil and mash potatoes. Take hamburger and mix with soup. Put in a small baking dish. Spoon on mashed potatoes. Slice margarine and place on top. Bake at 350° for 30 minutes. Serve with salad and vegetable. Makes 6 to 8 servings.
Mix pineapple and sugar and cook 5 minutes. Let cool. Add Jell-O. Mix well. Add cottage cheese and Cool Whip. Refrigerate until firm.
Place graham crackers on a vegetable-sprayed jelly roll pan in a single layer. Boil margarine and sugar 3 minutes. Pour evenly over crackers. Sprinkle with chopped nuts. Bake at 325° for 12 minutes. Watch closely so they don't burn. Let cool a few minutes before loosening, then cool on a wire rack. Store when cool in a covered container.
Roll out each biscuit on floured surface and cut into 4 strips. Roll each sausage in a biscuit strip and moisten end of biscuit to make stick. Place on cookie sheet and bake at 450° until biscuits are brown.
Mix together the pineapple, sour cream and pudding. Add to crust. Sprinkle top with graham cracker crumbs. Chill until pudding is solid.
Drain oranges and pineapple. Mix all ingredients together and chill several hours or overnight.
Bring brown sugar and margarine to a boil. Add milk and boil for 3 minutes, stirring constantly. Cool. Add confectioners sugar using more if needed and vanilla. Good with chocolate cupcakes.
Heat oven to 350°. Grease and flour two 8-inch pans. Melt butter and chocolate together over low heat. Cool. Blend eggs until foamy, about 2 minutes. Add buttermilk and vanilla. Sift together the flour, soda and sugar. Blend dry ingredients into buttermilk mixture, then stir in melted butter and chocolate. Pour batter into pans. Bake about 20 minutes. Frost with dark chocolate frosting.
In a Dutch oven over medium heat, cook ground beef, onion, garlic and fennel seed until meat is browned. Drain and return to pan. Stir in pasta, sauce, basil, oregano and pepper; continue cooking until heated through. Heat oven to 375°. On bottom of a 13 x 9-inch baking dish, sprayed with non-stick cooking spray, spread 1 cup sauce. Top with 1/3 lasagna noodles, sauce, Ricotta cheese and Mozzarella cheese. Repeat layering 2 more times. Sprinkle with Parmesan cheese. Bake 35 to 45 minutes or until bubbly. Let stand 10 minutes before serving. Makes 12 servings.
Butter 8 x 11 1/2-inch dish. Mix cake mix, egg and butter or margarine; press in bottom of dish. Mix cream cheese, powdered sugar and beaten eggs. Pour on top of mixture. Bake 25 minutes at 350° or until golden brown. Sprinkle powdered sugar on top.
Heat butter, brown sugar and corn syrup until sugar is dissolved. Pour into 9 x 13 pan. Layer bread on top of syrup mixture. In a bowl, mix eggs, milk, vanilla and nutmeg. Pour over bread slices. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes.
Melt butter in heavy saucepan over medium heat. Add garlic and saute 2 minutes. Stir in broth and tortellini. Bring to a boil. Reduce heat. Mix in 1/4 cup Parmesan. Season with salt and pepper. Simmer until tortellini are just tender, about 5 minutes. Stir in tomatoes, spinach and basil into soup. Simmer 2 minutes. Serve with extra Parmesan.
Mix all ingredients together, then chill for 2 hours. Drop by tablespoon on cookie sheet and bake at 350° for 10 to 12 minutes.
Chop cabbage into medium size pieces and boil in salted water for 5 minutes. Drain well. Mix butter, flour and milk until smooth. Add cheese and cook until thick and cheese is melted. Layer cabbage and cheese sauce in a baking dish. End with cheese sauce. Top with buttered bread crumbs. Bake at 325° for 30 minutes.
Mix first 4 ingredients together and cook for 3 minutes (No Longer). Add oatmeal and peanut butter. Mix well. Drop on buttered wax paper.
Combine sugar and milk in saucepan and cook to soft ball stage. Add remaining ingredients and mix well. Pour into buttered 9 x 9-inch dish. Let cool, then cut in 1-inch squares.
Brown and drain the hamburger. Add onion, celery and green pepper. Add the remaining ingredients. Mix well and let simmer until onions, celery and green peppers are tender. I've found that 1 or 2 tablespoons of brown sugar improves the flavor. Serve on hamburger buns.
Boil potatoes and eggs until well done. Cool eggs and potatoes, then peel and dice. Peel and dice onion. Mix in salad dressing, mustard and pickle relish. Add salt, pepper and seasoning salt.
Mix sugar and flour together. Add other ingredients. Cook for a few minutes, until it is as thick as you want it. Serve over ham.
Cream shortening and Sugar Twin; add egg. Mix well. Mix or sift together the flour, baking powder, soda and cinnamon. Add apple and milk to egg mixture along with flour. Stir until well blended; do not overmix. Fill greased muffin cups 2/3 full. Bake about 20 minutes at 350°.
Mix all together and serve. May add more relish and/or mayonnaise according to taste.
Mix together and put dressing on at the last moment; mix well. Makes 8 servings.
Mix all together and bake at 350° for 45 minutes in pie pan. Needs no pie crust. It forms as it bakes.
Beat eggs with electric mixer on high for 2 minutes. Eggs should be light and fluffy. Add sugars and flour; beat on high 2 minutes. Add melted butter and beat. Mix in nuts and chocolate morsels. Spoon mixture into 9-inch unbaked pie shell. Bake at 325° for 1 hour.
Cream together shortening and sugar. Add the eggs, then the mashed bananas. Add dry ingredients; add water. Bake in 2 (7 1/2 x 4-inch) pans or 1 regular loaf pan which have been greased and lined with waxed paper. Bake for about 1 hour at 350° or until done.
Saute the onion and garlic lightly in hot drippings. Remove from heat and mix in the beef and egg. Soften the bread in water to which salt, oregano and pepper have been added. Mix well. Spread on a piece of waxed paper and sprinkle with the crumbs. Turn the beef mixture out on the crumbs and pat into a rectangle about 1/2-inch thick. Beat the mashed potatoes with the parsley and spread over the meat. Roll up the meat by lifting the wax paper along the long side of rectangle as you would a jelly roll. Lift the roll carefully into a shallow casserole dish, greased if meat is dry. Place bacon strips on top. Bake 1 hour in 350° oven. Serve with mushroom soup or tomato sauce.
In a saucepan, combine all ingredients except Butter. Cook, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat; stir in Butter. GOOD ON PANCAKES.
Sift flour, baking powder, salt and 2 tablespoons sugar together in a mixing bowl. Cut in butter or margarine with two knives or a pastry blender until mixture looks like coarse cornmeal. Pat an even layer of this crumbly pastry over bottom and halfway up sides of baking pan. Use your hands and press firmly until it holds. Skin fresh peaches and cut in half. Drain canned peaches or thaw and drain frozen peaches. Arrange peaches over bottom of pastry neatly and sprinkle with a mixture of remaining sugar and cinnamon. Bake for 15 minutes, then pour a mixture of slightly beaten egg yolks and heavy or sour cream over the top. Bake 30 minutes longer. Serve warm or cold. Use 8-inch square pan. May substitute apples.
Pour cherry and pineapple filling into cake dish. Do not drain. Sprinkle dry cake mix over top and chip oleo up on top of filling. Sprinkle nuts on top of it all. Bake at 350° until top is brown.
Preheat oven at 375°. Coat sides and bottom of a tube pan with 2 tablespoons margarine. Sprinkle bottom of pan with 3 tablespoons of the nuts. Set aside. In a small pan, melt the 1/2 cup of margarine; add brown sugar, water and nuts. Heat to boiling, stirring often. Remove from heat. Cut each biscuit in half and roll into a ball. Place 20 balls in tube pan; sprinkle on some nuts and half of the sugar sauce. Make a second layer, repeating the same process. Bake at 375° for 20 to 25 minutes until golden brown. When baked, invert pan immediately onto a large plate, allowing pan to remain over buns for a few moments to allow all the sauce to drip onto buns. Remove pan. Serve warm.
Heat oven to 375°. Grease cookie sheet. In large bowl, beat butter, brown sugar and 3/4 cup sugar until fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 teaspoon cinnamon, soda and salt. Add sugar mixture; mix well. Drop by rounded teaspoonfuls on cookie sheet. In small bowl, combine 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle lightly over each cookie. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.
Put dates, Eagle Brand milk and nuts in double boiler and cook very thick. Spread on Ritz crackers on cookie sheet. Bake at 350° for 5 or 6 minutes. When cool, frost.
Melt baking soda in milk. Mix all ingredients well. Drop rounded teaspoonfuls onto greased cookie sheet. Sprinkle with sugar. Bake in 350° oven for approximately 8 minutes.
In a large mixer bowl, dissolve yeast in warm water. Add cheese, shortening, sugar, salt, caraway seed and 2 cups of the flour. Blend for 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. (By hand, beat 300 vigorous strokes.) Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes.
Combine syrup, brown sugar, eggs, vanilla and salt. Mix well. Add pecans. Pour into unbaked pie shell. Bake at 350° for 50 minutes or until done.
Preheat oven to 350°F (175°C). In a medium mixing bowl, cream shortening, butter and sugars. Add eggs and vanilla until blended. Set aside. In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut. Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1 to 2-inches apart. Bake for 10 minutes or until golden. Remove from oven immediately, if overcooked cookies get HARD. Makes 2 dozen.
Dissolve jello in 2 cups boiling water. Add strawberries and stir until thawed. Add pineapple (well drained), bananas and nuts. Pour 1/2 mixture in 9 X 13 dish and chill until firm. Spread our cream evenly over set mixture. Then pour remaining gelatin over and chill until firm.
Melt chocolate in top of double boiler. Stir in nuts. Pour into glass baking dish. Let cool and cut.
Dissolve bouillon cubes in 2 cups boiling water. Add vegetables and seasonings. Cover and simmer 10 minutes; do not drain. Melt butter in saucepan. Add flour and blend. Add milk gradually; cook over low heat, stirring constantly, until thickened. Add cheese; stir until melted. Add chicken and undrained vegetables. Heat, but do not boil. Serve with hot rolls or bread.
Mix flour, 1/2 cup sugar, 1 teaspoon cinnamon, oil and enough milk to make dough. Roll or pat out	to 1/4-inch thickness. Spread with melted oleo. Sprinkle with remaining 2 teaspoons cinnamon, 1/2 cup sugar, raisins and nuts. Roll dough jelly roll style. Cut in about 1-inch slices. Lay in oiled biscuit pan. Bake	at 400° until done.	Mix 1/2 cup powdered sugar and water and pour over biscuits as a glaze.
Cream together butter and 1 cup sugar. Sift together flour, baking soda and salt. Add dry ingredients and milk to creamed mixture alternately. Pour into greased baking dish. Combine cherries with remaining sugar and juice; heat. Pour over batter. Bake at 350° for 35 to 40 minutes. Serve warm from dish.
Prepare 2 small packages instant vanilla pudding. Mix according to directions on box, using 3 cups cold milk and one 8 ounce carton sour cream. After pudding has thickened, fold in Cool Whip. In large oblong pan or dish (13 x 9-inch), make layers of vanilla wafers, sliced bananas and pudding mix. Cover and refrigerate. This pudding will not weep and will not turn dark.
Put all ingredients in blender and blend for 15 seconds. Pour into buttered pie pan and bake 25 to 30 minutes in a 400° oven.
Combine all ingredients; bake at least 1 hour in a 9 x 13-inch pan at 375°.
Heat oven to 350°. Line an 8 or 9-inch square baking pan with foil, extending edges over side of pan. In a small mixing bowl, beat butter, 1/2 cup sugar and salt until smooth. Stir together flour and cocoa. Gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Beat cream cheese and remaining 1/2 cup sugar until smooth. Add eggs and vanilla. Blend well.
Spread softened cream cheese in a pie or quiche pan. Top with chili. Mix green chilies and onions together; spread over chili. Top with cheese. Bake at 350° for 20 minutes. Serve with taco chips.
Mix all ingredients well. Bake at 350° for approximately 30 minutes. Frost with cream cheese frosting.
Put sliced pickles back in jar. Add 2 or 3 pieces garlic and 3 cups sugar. Let stand overnight. Put back in refrigerator to chill.
Spread first 3 ingredients in a small bowl; set aside. Separate biscuits; gently separate individual biscuits in half. Place a cream cheese square between 2 halves, pinching sides to seal. Dip in butter and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle with remaining sugar mixture. Bake at 350° for 45 minutes or until golden brown. Immediately invert onto serving plate. Combine powdered sugar and orange juice; drizzle over warm bread. Serve immediately.
Boil sweet potatoes with skins on. Peel potatoes and place in a large mixing bowl. Add margarine while hot. Pour in all other ingredients; mix together at medium speed until blended well. Pour into ready pie shells. Cook at 350° until firm and brown.
Peel apples and slice. Place 2 to 3 slices of apple onto crescent roll, then roll up and place in baking dish. Melt sugar and butter in microwave and then stir in vanilla. Pour over crescent rolls, then top with Mountain Dew. Bake, uncovered, at 375° for 40 minutes. Cover with tinfoil after cooked.
Mix all together and put in baking pan. Cover with ketchup. Bake at 350° for 1 to 1 1/2 hours.
Measure 1/4 of soup mix with meat, bread crumbs, onion, parsley and egg. Shape into 1 to 1 1/2-inch balls. Brown in skillet (in shortening) on all sides. Blend remaining soup with water. Pour over meatballs. Cover and simmer for 15 minutes. Serve over noodles or mashed potatoes.
Mix all ingredients together. Pour into pie shell. Bake at 350° for 30 minutes.
Preheat oven to 350 degrees. Grease bottom of 13 inch x 9 inch x 2 inch pan. Combine pumpkin, milk, eggs, sugar, pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake for 50 - 55 minutes until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers. Serves 16 - 20.
Cream butter, cream cheese and sugar in large mixing bowl until light and fluffy. Add egg yolk, extract and orange juice; beat well. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups coconut. Cover tightly and chill 1 hour or until firm.
Combine 1 pkg. McCormick Brown Gravy Mix (0.87 oz.) with 1 1/2 pounds ground beef, 2 Tbsp. prepared horseradish, 1 Tbsp. parsley flakes, 1 tsp. basil leaves and 1/4 teaspoon black pepper. Shape into 1 in. meatballs. Bake in preheated 375°F. oven 10 to 15 minutes. Serve with honey mustard.
Mix first seven ingredients. Pour 1/2 the batter into a greased 9x13 pyres dish sprayed with oil. Sprinkle on cheese, layer meat next, sprinkle onion & pepper over the rest. Pour remaining batter atop this. Bake 350 degree oven for 50 minutes.
Cook the potatoes and mash. Combine with other ingredients. Pour in pastry shell and bake at 450° for 10 minutes; reduce temperature to 350° and continue baking for 30 minutes.
Place beans in a bowl; add onion. Mix oil and vinegar with sugar and salt. Pour over beans; toss well. Refrigerate, covered.
Mix all ingredients into loaf pan. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Bring sugar, cocoa, milk and oleo to a boil for 1 minute. Remove form heat and add peanut butter. Stir until melted and add vanilla and quick oats. Pour onto greased cookie sheet. Cut into squares while warm.
In a saucepan, mix sugar, milk, cocoa and butter. Bring to a boil for 2 minutes. Remove from heat and add peanut butter, vanilla and oats. Spoon on wax paper or foil.
Put cranberry sauce in large mixing bowl. Beat until smooth. Add cranberry-apple concentrate, partially thawed lemonade and spices. Mix until well blended and smooth. Pour into large plastic container. Add water and mix well. Cover and freeze 2 hours. Remove from freezer and stir again. Freeze 8 hours or overnight. To serve, thaw slush until it can be scooped easily. Mix about 1/2 cup slush with 7-Up or a lemon-lime soda in glass. Stir to blend. Can be frozen and stored for several weeks.
Mix fruits in bowl. Add pudding and mix well. Fold in whipped topping. Sprinkle pecans and coconut over the top.
Press into 13 x 9 x 2-inch pan. Bake at 375° for about 15 minutes or until slightly tan color. Cool.
Clean, slice and boil squash until tender. Drain squash and mix with other ingredients. Bake in a buttered casserole dish at 350° for 30 minutes. Serves 6.
Brown garlic lightly in hot oil in saucepan. Add tomatoes with liquid, salt and basil. Simmer about 30 minutes. Stir in tomato paste and oregano. Simmer about 15 minutes. Stir in shrimp, garlic salt and horseradish. Heat through. Serve over hot, cooked spaghetti and sprinkle with cheese. Makes 4 servings.
Oven set at 350. Bake 15 Minutes. Beat sugar and shortening until fluffy. (This is important! Don't quit too soon!) Add egg and continue stirring. With flour in a separate bowl, mix with soda, baking powder, salt, cloves, cinnamon and nutmeg. Add mashed persimmon pulp. Add the flour blend. Stir in the nuts and raisins. Measure by tablespoons on a greased sheet and bake for fifteen minutes. Place on a wire rack to cool so they will not steam against each other before putting into cookie jar.
Heat oven to 375°. In a small bowl, mix the cornmeal with 2/3 cup of cold water. In a small heavy saucepan, bring the remaining 2/3 cup of water to a boil. Gradually add the cornmeal mixture to the boiling water. Lower heat and whisk with a fork until thick, about 3 minutes. Remove from heat and stir in 2 tablespoons Parmesan cheese.
Cream margarine and sugar in mixer. Stir in cooled chocolate. Add eggs, one at a time, beating 5 minutes after each addition at high speed. Fold in Cool Whip. Pour into prepared pie shell. Chill.
Combine bread crumbs, cheese, pepper and salt. Mix well. Dip chicken in vegetable oil; roll each piece in bread crumb mixture. Place chicken in greased 13 x 9 x 2-inch baking dish. Sprinkle with more bread crumb mixture, if desired. Bake 45 to 50 minutes at 350° or until golden brown. Yields 6 servings.
Combine oats and water in glass mixing bowl. Microwave, uncovered, 3 to 4 minutes or until mixture boils, stirring once; set aside.
Press the wafer mixture into a 9 x 13-inch cake pan. Spoon over 1/2 gallon softened ice cream. Mix powdered sugar, chocolate chips, oleo and milk. Bring to a boil. Simmer 10 minutes. Cool. Pour mixture over ice cream. Top with 1 pound salted Spanish peanuts. Freeze.
Melt oleo in 9-inch pan. Mix fresh fruit with 1/2 cup sugar. Mix 1 cup sugar, milk, flour, baking powder and salt. Drop flour mixture on melted oleo. Cover with the fruit. Bake at 350° for 30 to 40 minutes.
Use 2 cookie sheets; press one can of rolls on each cookie sheet. Bake according to directions on can. Cool.
Sift dry ingredients together. Add nuts and mix lightly. Combine egg, shortening and applesauce. Add to dry ingredients. Mix until dry ingredients are dampened. Turn into a greased and floured 9 1/2 x 5 1/4 x 2 3/4-inch baking pan. Bake at 350° for 1 hour. Makes 1 loaf.
Cook pasta according to directions; drain. Put in fridge to cool. Cut up cooked chicken, peppers, onion and celery and mix with pasta. Add Miracle Whip to desired taste. (I add black olives and eggs sometimes.) Top with salad toppings. Chill; mix. Serve.
Drain and flake tuna. Cook onion in margarine until tender (not brown). Add peas, soup, mushrooms (undrained), catsup, mustard and salt. Heat until hot and bubbling. Fold in tuna, cheese, pimento and lemon. Spoon tuna mixture into a shallow 2 quart baking dish, cover with foil, crimp; it securely to edge of dish. Bake 15 minutes, uncover.
Place bread, milk and raisins in bowl. Let stand 15 minutes. In another bowl, beat eggs, sugar, oleo, vanilla and cinnamon. Pour into bread mixture and mix well. Grease an 8 x 8-inch baking dish. Pour in mixture. Bake in a 350° oven for 40 to 50 minutes or until knife comes out clean.
Mix pretzels, 2 tablespoons sugar and margarine. Spread in a 9 x 13-inch pan and bake 10 to 15 minutes in a 400° oven. Cool.
Cook vermicelli according to package directions; drain. Toss cooked vermicelli in corn oil to prevent sticking. Add all other ingredients. Mix well, then chill before serving.