HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli in salted water for 3 minutes. Chop into bite sized pieces. Add onion, eggs, olives and a generous amount of mayonnaise (enough to coat well). Serves 6.
Mix potatoes and powdered sugar. Stir in coconut, salt and vanilla. Blend well. Press into 13 x 9-inch pan. Melt chocolate in double boiler. Pour on top of candy. Cool and cut into squares.
Cook ingredients for 2 1/2 minutes. Add about 1/2 jar of peanut butter. Beat until smooth and spread on cake.
Mix all ingredients except the cracker crumbs and butter. Place in a buttered 2-quart casserole. Dot with butter and cover with crumbs. Bake at 350° until bubbly (about 45 minutes). Serves 6 to 8.
Dressing: Combine mustard, vinegar, water, salt and pepper in a small bowl. Whisk in oil. Set aside.
Brown chops on both sides in margarine. Mix in remaining ingredients. Turn into lightly greased casserole or 13 x 9 x 2 inch pan. Place chops and drippings on top of rice mixture. Bake at 350° for one hour.
Fry hamburger and drain. Saute onion in frying pan. Add 1/4 cup water and rice. Saute for 3 or 4 minutes. Quarter and core cabbage. Chop coarsely. Mix tomato soup with remaining 1 cup water. Mix rice and onion mix, salt and pepper with hamburger. Spray 9 x 13-inch pan with cooking spray. Put 1/4 cup soup mixture on bottom of pan. Layer hamburger and cabbage until all is used. Top with remaining soup mix. Spoon ketchup on top. Cover with foil. Bake at 350° for 2 to 2 1/2 hours.
Soak raisins in boiling water; cool. Mix remaining ingredients. Add raisins. Use a 13 x 9-inch cake pan. Bake at 350° for 30 minutes.
For best results, in a food processor, finely chop onion, peppers, garlic, ham steak and chorizos. Mix with tomato sauce, salt, pepper and small amount of olive oil. Heat in skillet. Cook 1 pound angel hair pasta; drain and mix with meat mixture.
Slice onions into rings 5/8-inch thick. Blanch them for 2 minutes and drain. Combine the melted butter, crushed crackers and cheese. Layer 1/3 of the onions in the bottom of a large, rectangular pan. Sprinkle them with 1/3 of the cracker mixture. Repeat the layers two more times. Sprinkle with the milk.
Spread enough beans to cover bottom of a platter or plate. Sprinkle taco seasoning over beans. Layer the remaining ingredients. Serve with Doritos.
Slice carrots thin, or use small carrots as they come from the package. Cook in boiling salted water for 10 minutes; drain. Combine all other ingredients; bring to a boil and simmer for 10 minutes. Add drained carrots; cook 10 minutes. Cool. Refrigerate overnight before serving. Keeps well.
With fork, stir the sugar into the oil. Beat the eggs and add to sugar mixture. Add apples and nuts. Sift flour, soda and salt together; add to other ingredients. Add vanilla; mix. Grease and flour a Bundt pan. Bake for 1 hour and 20 minutes at 325°.
Mix all ingredients together and put in a casserole dish. Bake at 375° for 15 to 20 minutes.
Drain tomatoes thoroughly, reserving 2 tablespoons of juice. Layer ingredients in a large salad bowl (clear glass if possible) as follows: lettuce, mushrooms, drained tomatoes, chicken, onion, peas and cucumbers. Combine mayonnaise with tomato juice, seasoned salt, tarragon and pepper. Blend well. Spread over top of salad. Cover with plastic wrap. Chill several hours or overnight. Garnish with hard-boiled eggs (sliced) and parsley.
Mix together pizza sauce and spaghetti sauce. Cook hamburger; add to sauce. Layer in 5-quart crock-pot: noodles, meat sauce, onions, green peppers, cheese and pepperoni. Finish with cheese on the top. Cook on low heat about 4 hours until cheese is melted.
Sift dry ingredients. Blend together dry and liquid ingredients. Pour into a layer or spring-form pan prepared for a moist cake. Bake at 350° for 35 to 45 minutes. Cool thoroughly for neat removal. Top with whipped cream, powdered sugar or frosting.
Tear up 1 large head of lettuce into bite size pieces and lay into 9 x 13-inch pan. Sprinkle the following on top: peas, celery, green pepper, onion, eggs and bacon pieces. Combine sugar and Miracle Whip. Frost top of layered salad with this. Sprinkle grated cheese on top. Refrigerate 4 to 6 hours before serving.
Boil dates and prunes in1 cup water for 3 minutes. Add margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts, spice and vanilla. Add to fruit mixture. Stir to blend. Pour in baking dish. Bake for 25 to 30 minutes at 350°.
In a large bowl beat milk, pudding and water. Chill 5 minutes. Fold in whipped cream.
Beat egg yolks well. Combine sour cream and baking soda. Stir into egg yolks. Combine flour, sugar, baking powder and salt. Stir into sour cream mixture. Add oleo and beat 30 seconds using medium speed. Beat egg whites until stiff peaks form. Fold whites into batter.
Mix all ingredients and pour into a 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake at 350° for 1 to 1 1/2 hours or until golden brown on top.
Put frozen rolls in Bundt pan and spread cooked pudding on top. Melt oleo and add brown sugar and cinnamon; pour over rolls and let set until it doubles in bulk. Bake at 350° for 20 minutes.
Wash cabbage; cut as for coleslaw. Peel and chop apples. Heat fat in large saucepan and cook apple and onion gently 3 to 4 minutes. Add water, vinegar, sugar, salt, pepper, cloves, bay leaf and lemon juice. Stir; bring to boil. Add cabbage; mix well. Cover; simmer 45 minutes or until tender. Sprinkle flour over top. Cover and simmer 5 minutes. Mix well and cook 5 minutes longer.
Sift flour, salt, soda, nutmeg, cloves and cinnamon. In another bowl, add sugar, oil, water, eggs and pumpkin; mix well. Combine with dry ingredients and add nuts. Mix until smooth. Grease pans well. Bake at 350° for 1 hour for loaf pans, 25 minutes for cake pans or 30 minutes for muffin pans. Frost with powdered sugar. Enjoy!
Spread ground beef on bottom of 9 x 13 x 2-inch baking dish. Salt and pepper to taste, then layer potatoes followed by onions. Put cream of mushroom soup on top of onions and then the can of cream of celery soup. Top with cheese, if desired. Bake at 350° for 65 minutes.
Boil chicken breast and let cool. Cut in bite-size pieces. Spray a 9 x 13-inch dish with Pam. Layer bottom of dish with 1/2 of dressing mix then layer 1/2 of chicken. Combine soups, broth and Stove Top seasonings and pour 1/2 over chicken. Repeat. Spot with butter. Bake at 350° for 30 minutes, uncovered.
Blend together cocoa and sugar. Add melted butter, eggs, milk and vanilla. Pour into unbaked pie shell. Bake at 350° for 30 minutes. Top with Cool Whip when cool.
Combine peanut butter, margarine, sugars and vanilla; beat until fluffy. Add eggs and beat well. Add flour and soda, beat until blended. Stir in chocolate chips. Drop rounded teaspoonfuls on cookie sheet. Bake 8 to 10 minutes at 375°. Makes 5 dozen.
Mix all ingredients together, then beat 2 minutes with electric mixer. Pour into greased tube pan. Bake at 325° to 350° for about 50 minutes. Cool 15 to 20 minutes before turning out of pan.
Toast oats in ungreased large shallow pan in moderate 350° oven until hot. Combine toasted oats with remaining ingredients and mix well. Press firmly into well-greased 15 1/2 x 10 1/2-inch* jellyroll pan. Bake in 350° oven for about 15 minutes. Cool. Cut into bars.
Mix all ingredients except corn and butter and mix well. Add corn and mix in. Pour into casserole and dot with butter. Bake at 350° until solid and top is nicely browned.
Mix. Put on sliced bread. Bake for 10 minutes at 450°.
Pound roast slices in flour. Put one slice of onion (or pearl onions) and 1/4 or 1/2 slice of bacon in each slice. Roll the meat up and secure with toothpicks. In an electric frypan, place 2 tablespoons oil and brown meat on all sides. Remove the meat and place on a skewer. Add flour to drippings; brown and add 1 cup water. Put beef back in this gravy. Simmer for at least 1 hour.
Preheat oven to 350 degrees spray 9X13 glass pan with nonstick spray. Place chicken in pan with nonstick spray. Place chicken in pan. Combine rest of ingredients and pour over chicken. Cover with foil and bake 2 1/2 hours. No Peeking!
Place cleaned shrimp in the bottom of a baking dish. Cover with bread crumbs. Combine remaining ingredients and pour over shrimp and bread crumbs. Bake at 350° for 15 to 20 minutes.
In a large bowl, mix first 3 ingredients and let mixture cool a little. Then, in a small bowl, mix 5 Tbsp. yeast with 2 c. warm water. Add yeast mixture to sugar, oil, and water mixture in large bowl. Add 1/2 c. milk and 1 1/2 tsp. salt. Gradually add 3-4 lb. plain flour until dough is firm. Knead until mixed. Cut dough in half. Roll out on lightly floured surface and cut out with biscuit cutter. Place rolls on lightly greased baking sheets. Cover sheets loosely with plastic wrap. Let rise until double. Bake at 350 degrees until golden brown. Makes about 50 rolls.
Mix sugar, flour and nutmeg together. Cut in butter. Sprinkle 1/2 of this mixture on bottom of crust. Arrange peaches on top, then cover with remaining mixture. Add water. Bake at 450° for 10 minutes, then at 350° for an additional 30 minutes.
Drain salmon. Combine salmon, cheese, lemon juice, grated onion, horseradish and salt. Shape into 2 logs. Chill. Roll logs in pecans and parsley. Refrigerate for several hours or overnight. Slice and serve on crackers.
Combine all ingredients except cheese in slow cooker. Cover. Cook on low 8 to 10 hours. Ladle chili into individual bowls and top with cheese just before serving.
Mix ingredients and put in greased 9 x 12-inch baking pan. Bake at 350° for 20 minutes.
Preheat oven to 350°. Generously grease bottom only of a 13 x 9-inch baking pan. Sprinkle marshmallows evenly over bottom. Combine strawberries and gelatin and set aside. In a large mixing bowl, combine rest of the ingredients; blend at low speed until moistened. Beat three minutes at medium speed. Pour batter over marshmallows. Pour strawberry mixture evenly over batter. Bake 45 to 50 minutes until golden brown and toothpick inserted in center comes out clean.
Mix at lowest speed the juice, pudding and food coloring. Fold in marshmallows and pineapple. Serves 10.
Mix together cream cheese, onion and sour cream (can be done in food processor). Brown ground beef. Add Ragu and simmer 10 to 15 minutes.
Wash and sort navy beans. Soak in water overnight in slow cooker pot. When ready to cook, add remaining ingredients and cook 6 hour on setting number 3. Remove ham bone and cut off meat. Dice and return to soup. Season to taste with additional salt and pepper, if desired. Makes 6 to 8 servings. If desired, the process may be reversed. Soak the beans during the day and cook the soup overnight.
Mix Jell-O with hot water to dissolve. Add cold water and the juice from the can of pineapple chunks. Add cranberries and the pineapple chunks and put in refrigerator to set.
Mix. Shape into balls and flatten to 1/2-inch thick. Prick with a fork. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes.
Preheat oven to 425°. Mix oil, dip mix and seasoning blend in a small dish; drizzle over bread shells. Bake until hot, 6 to 8 minutes. To serve, cut in wedges. Makes 4 to 6 servings.
Cream butter and sugar. Add flour and baking powder. Mix in vanilla. Drop by teaspoons into bowl of crushed cornflakes. Roll dough until coated with cornflakes. Flatten on cookie sheet. Bake at 325° for about 20 minutes. Makes about 7 dozen.
Drain fruit well in separate containers. Dice apples (peel or not, as desired). Combine all ingredients and refrigerate.
Mix broccoli and soup together. Prepare stuffing with half the water that is called for on stuffing box. Alternate layers of broccoli-soup mixture, stuffing, sour cream and cheese (except on top). Use square baking dish (9 x 9-inch). Bake at 350° for 25 minutes. Add top layer of cheese and bake for 5 minutes longer.
Sift together flour, salt and baking powder. Beat eggs and milk together. Stir egg and milk mixture into flour mixture smoothly. Pour grease off roast except 1/2-inch. Remove roast and put pudding in pan, having it about 1/2-inch thick. Bake.
Heat pineapple and jello until jello is dissolved. Stir while this is heating; cool. Add buttermilk; mix. Fold in Cool Whip. Chill overnight.
Mix Cool Whip, lemon and milk until creamy. Pour in pie shell and refrigerate.
Brown meat. Drain off excess fat. Saute onions, garlic and bell pepper in fat from the meat. Add your meat and beans and 8 to 10 cups of water. Season to taste. Boil gently, stirring occasionally for 1 hour. Add bay leaf. Cook for 1/2 to 1 hour longer or until beans are tender.
Grate cheese and mix with oleo. Sift flour, salt and pepper together. Blend cheese and oleo mixture with sifted dry ingredients (makes firm dough). Roll into small balls about the size of a walnut. Press down thin; bake 10 minutes at 450°. Remove from oven. Sprinkle with powdered sugar. Top with pecan half.
Combine all ingredients in a large casserole dish and cover with foil. Bake in a 400° oven for 1 hour and 15 minutes. Serve with rice.
Melt chocolate in top of double boiler over boiling water. Remove from heat. Add Eagle Brand sweetened condensed milk and peanuts or raisins and mix well. Drop by teaspoonfuls onto buttered baking sheet or plate.
Preheat oven to 350°. Mix peanut butter, sugar and egg. Spoon on cookie sheet. Bake 9 to 11 minutes. Place kiss on top of hot cookie. Allow to cool. Enjoy!
Mix shortening, sugar, egg yolks and vanilla thoroughly. Measure flour by dipping method or sifting. Blend together flour and salt; stir in. Roll dough into balls, 1 teaspoon per ball. Beat egg whites slightly with fork. Dip balls in egg whites. Roll in nuts. Place 1 inch apart on ungreased cookie sheet. Press your thumbprint in center of cookie to make an indentation. Bake in 350° oven for 10 to 12 minutes or until set. Cool. Fill with confectioners sugar icing, tinted in various colors.
Combine first 4 ingredients in a skillet with a lid; bring to a boil. Cover; reduce heat and simmer 3 to 4 minutes. Add tomatoes, salt, basil and thyme and toss gently. Cover and simmer 2 minutes. Sprinkle with Parmesan cheese. Serve immediately.
Blend all ingredients in large mixer bowl; beat at medium speed for 2 minutes. Bake in 3 greased and floured cake pans at 350° until done.
Grate or slice cooled potatoes. Melt 1/4 c. of the butter in the soup. Cool and blend in sour cream. Add potatoes, green onions and 1 c. of the grated cheese to the mixture, adding salt and pepper to taste. Put into casserole dish(es). Dot with remaining butter and cover with remaining cheese. Bake at 350° for 45 minutes. Makes two nice casseroles and can be prepared and frozen and then baked when ready to serve.
Brown beef thoroughly and drain. Add remaining ingredients and simmer 2 hours. Low in fat. Low in calories. High in fiber. Freezes well.
Combine soda, water and vanilla and set aside. Place sugar, water and corn syrup in a deep 3-quart microwave-safe bowl. Stir to blend. Heat sugar mix, uncovered, on Full power for 20 minutes or until candy thermometer reaches 240° (soft ball stage). Do not cook with thermometer in oven or use temperature probe. Stir in butter until melted. Add peanuts and cook, uncovered, on Full power for 12 minutes or until candy thermometer reaches 300° (hard ball stage). Stir occasionally with wooden spoon. Grease two cookie sheets. Stir soda, water and vanilla mix into hot candy mixture. Quickly pour onto prepared cookie sheets and spread to 1/4-inch thickness. When cool, break into pieces and enjoy.
Combine potatoes, sugar, eggs, milk, butter (1/2 cup) and vanilla. Mix well and pour into casserole dish. Mix sugar, butter, flour and nuts; put on top of casserole. Bake 30 to 35 minutes at 350°.
Combine rice and 1 1/2 cups milk in a saucepan; cook uncovered over medium heat, stirring frequently for about 20 minutes or until all milk is absorbed. Soften gelatin in mandarin juice, stir in mandarin peel. Combine 1/2 cup sugar and the remaining 1/2 cup milk, 1/4 teaspoon salt and slightly beaten egg yolks in a 2 1/2- quart saucepan. Cook over low heat, stirring constantly until sugar is dissolved and mixture coats a spoon. Add gelatin mixture and rice. Continue cooking, stirring constantly until gelatin is dissolved and mixture well blended. Cool, then chill.
Brown sausage and equal amount of ground beef; set aside to drain. In skillet, place onions, jalapenos, bell peppers, chili powder, sage, oregano, cayenne pepper, cocoa, salt, pepper, cinnamon and vinegar. Simmer until onions are clear then stir in meats. Put tomatoes, beans and water into slow cooker pot and add all other ingredients when slow boil occurs. Let simmer at least 1 hour.
Mix the flour, sugar and spices. Dissolve 1 teaspoon of soda in buttermilk and add to dry ingredients. Add Wesson oil. Add eggs, one at a time, beating after each addition. Add prunes, pecans and vanilla. Bake in tube pan at 325° for 1 hour and 10 minutes.
Mix corn and nuts in large pan. Cook sugar, margarine and syrup in saucepan over medium heat, stirring occasionally until mix turns to a light caramel color. Remove from heat; stir in vanilla. Pour over corn and nuts. Mix well to coat. Spread to dry. When	cool, break apart. Store in tightly covered container.	Makes about 2 pounds.
Put brown sugar, margarine, chopped nuts and dates in boiler and cook for about 6 minutes, stirring constantly, until hot. Cool about 15 minutes and then add Rice Krispies and nuts. Roll into balls and drop into confectioners sugar. Makes about 100 small balls.
Mix until crumbly the margarine, cake mix and coconut. Bake at 350° for 10 minutes.
Drain beans. Fry bacon and onions, draining off fat. Add to beans. Add remaining ingredients, mixing well. Bake at 325° for 1 1/2 hours.
In a large bowl, combine the dry ingredients. In another bowl, combine the eggs, pumpkin, oil and water; mix well. Stir into dry ingredients just until moistened. Pour into three greased 8 x 4 x 2-inch loaf pans.
Prepare roll mix as directed on package. Place dough onto greased pizza pan or cookie sheet; press dough to a 12-inch circle. Grease top with cooking oil; cover with plastic wrap. Let rise until double in bulk, about 30 minutes.
Mix the first three ingredients and take out 1/2 cup for crumbs. Add remaining ingredients and stir. Pour into 2 greased and floured 9-inch round pans. Spread reserved crumbs on top and sprinkle with cinnamon. Bake at 375° until toothpick comes out clean.
Wash chicken pieces thoroughly and dry with paper towels. Crush cereal very fine. Stir the thyme into the crumbs. Pour the milk into a shallow bowl and dissolve the salt in it. Dip the chicken pieces one at a time into the milk, then roll in the crumbs to coat completely. Place in baking pan. Bake at 425° for 30 minutes or until browned and tender when pricked with a fork.
Bring first 3 ingredients to a boil in a 3-quart heavy pot to 305°. Remove from heat and add food coloring and 1/2 bottle of extract (any flavor). Mix well. Pour into sprayed long cake pan. Cut with scissors into small pieces and drop them into powdered sugar. Let cool before placing into bag or jar for storage.
Spray casserole dish with Pam. Wrap bacon around chicken. Line the bottom of the pan with dried beef. Pepper the chicken liberally, but do not salt. Mix remaining ingredients together and pour over chicken and dried beef mixture. Bake at 325° for 2 to 2 1/2 hours. Serve over rice. Good with Birds Eye green beans with almonds.
Peel and slice potatoes. Blanch in boiling water and the juice of lemon. Cool. Lay out the bottom crust in pie tin. Mix together the sugars, salt and cinnamon. Layer the potatoes with the sugar mixture. Dot each layer as you go with butter. Drizzle the top layer with vanilla. Top with remaining crust. Crimp and brush with milk. Bake at 350° for about 45 minutes. Best if served warm.
Mix all ingredients except pecans and parsley. Chill to handle. Roll in mixture of pecans and parsley. Chill until ready to serve.
In a large skillet, cook bacon until done but not crisp; drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. With a meat mallet, pound steak into a 12 x 8-inch rectangle. Sprinkle with salt and pepper. Arrange bacon lengthwise on steak. Spread spinach over bacon. Sprinkle with Parmesan cheese. Roll meat from a short side (like a jelly roll). Secure with toothpicks at 1-inch intervals, starting 1/2 inch from end. Grill for a minimum of 20 minutes. Serve with a Hollandaise Sauce.
Spray muffin cups with nonstick cooking spray. Combine flours, sugar, baking powder, baking soda, salt and cinnamon and stir thoroughly. In a large bowl, beat egg whites lightly with a wire whisk or fork. Stir in mashed banana, milk and corn syrup. Add flour mixture and stir until well blended. Spoon into prepared muffin cups. Bake at 400° for 20 to 25 minutes or until firm to touch. Cool in pan for 5 minutes, then remove and cool on a wire rack. Makes 12 muffins.
Cream the butter and sugar together. Beat in egg yolks, one at a time. Mix in sour cream and dry ingredients, alternating. Beat egg whites; fold into batter. Stir in vanilla. Bake in greased tube pan at 325° for 1 hour.
Wrap flour tortillas in foil; warm in a 350° oven for 10 minutes.
Have all cheeses at room temperature. Mix all ingredients together except nuts. Shape into ball and roll in chopped nuts. Chill.
Beat eggs with water until light. Add sugar and mix well. Use a small amount of flour to dust gumdrops and nuts. Add sifted dry ingredients to egg mixture, mix and stir in gumdrops and nuts. Bake in 9 x 13-inch pan in 350° oven for 24 minutes. While warm, frost with Orange Butter Frosting. Cut in squares or bars.
Cook potatoes with skins for 20 minutes. Cool; peel and shred in a bowl. Saute onion in butter until tender. Stir in soup and sour cream; heat until well blended. Mix potatoes with cheese, then add soup mixture. Pour into greased baking pan and refrigerate overnight or at least 8 hours.
Mix together all ingredients except pecans. Pour into pie shells and sprinkle pecans on top. Bake at 350°.
Lay steaks in greased baking dish. Sprinkle with lemon juice and onion. Season with salt and pepper. Bake, uncovered, 15 minutes in a 400° oven. Remove and drain off liquid. Spread with sour cream. Sprinkle with dill weed. Bake 6 minutes more and serve.
Cook ingredients to soft ball. Add 1 1/2 to 2 cups whole pecans. Stir until mixture starts to sugar, but is not yet sugared. Now work quickly. Spoon onto aluminum foil to cool in 2-inch diameter piles.
Bake cake mix as box reads; cool. Poke holes all in it. Mix coconut cream and Eagle Brand together. Pour all in holes until all is used. Top with Cool Whip. Sprinkle coconut over Cool Whip.
Spread ice cream on top of cookie mixture. Put in freezer. Melt chocolate, salt, butter, milk and sugar on stove for 4 or 5 minutes. Set off to cool. Add vanilla; pour on top of ice cream. Freeze.
Mix all together. Take small teaspoon of dough; mix and fry in oil until golden brown. Drain on paper towel. Sprinkle with confectioners sugar.
Mix margarine, mustard and seeds on low heat. Cool and refrigerate until margarine hardens. Slice rolls into halves a pack at a time with a long knife. Spread mustard sauce on both sides of rolls. Cut beef into squares and cheese into squares. Return top half of rolls and bake at 350° for 10 minutes.
Bring water, sugar and margarine to a boil. Mix flavoring and cornstarch with enough water to make a paste. Stir into other mixture as it boils. Pour over drained potatoes. Heat slowly for a few minutes.
Put 1 1/2 cups sugar with fruit and boil 5 minutes. Add remaining sugar and boil 10 to 15 minutes. A watery fruit must be cooked longer. Pour into earthenware jar, wide mouth glass jar or ceramic jar.
Combine sweet potatoes, butter, egg yolks, 1 cup of sugar, salt and spice. Mix well. Add milk, blending well. Beat egg whites until foamy. Gradually add 1/4 cup sugar, beating until stiff. Fold egg whites into potato mixture. Pour into unbaked pie shell. Bake at 400° for 10 minutes, then 350° for 30 minutes. When cool, serve with whipped cream, if desired.
Peel and seed avocados. In a bowl, mash avocados with lime juice and salt. Add onions, chilies and tomatoes. Mix thoroughly. Cover and chill. Makes approximately 3 cups. Serve with chips, crackers or raw vegetables.