HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place peaches in bottom of baking dish. Put bread crumbs over peaches and then spread eggs over this. Melt butter and mix with flour and sugar. Spread on top. Bake at 350° for 40 to 45 minutes, uncovered.
Mix sour cream, taco seasoning and cream cheese together. Spread in dish. Top with vegetables. Good with tortilla chips.
Mix together butter, egg and cake mix and pat in bottom of 13 x 9-inch greased cake pan. Mix and pour cream cheese, eggs, powdered sugar and vanilla over the 1st layer. Bake for 45 minutes at 350°. (Won't look done, but it will fall.)
Place peppers in a large pot. Add sugar, vinegar and water. Bring to a boil for 5 minutes. Remove from heat and let cool for 20 minutes. Add Certo; mix well and replace pot on heat. Allow jelly to come to a full boil; remove from heat. Stir well and pour into jelly glasses. Seal with paraffin when jelly has cooled. Makes 5-6 pint jars.
Cut zucchini in half lengthwise. Scoop out centers. Dice pulp and reserve. Cook zucchini boats for 3 minutes.
Spread butter over bottom on large, heavy baking pan with 1-inch high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic; refrigerate overnight.
Put all ingredients in mixing bowl and beat thoroughly. Bake at 350° for 1 hour and 20 minutes.
Cream butter and milk; add vanilla and sifted sugar. Roll out on biscuit board 1/2-inch thick. Spread with peanut butter. Roll up like jelly roll. Put in refrigerator until firm enough to cut.
Soften tortillas 2 at a time in shortening. Stack and keep covered until ready to use. Drain black-eyed peas and mash with a fork. Add oregano, cumin, salt and pepper, 1/4 pound cheese and 1/2 cup chopped onion. Place 3 tablespoons mixture on each tortilla and roll up and place in baking dish or pan. Pour on the hot dog sauce and remaining onion and cheese. Place in oven at 300° until cheese is melted. May be served with shredded lettuce and tomato wedges.
Mix well and make into balls. Flatten with fork on a greased cookie sheet. Bake 10 to 12 minutes at 350°.
Mix together, then add flour. Press mixture into sprayed jelly-roll pan and bake 15 minutes at 350°. Glaze while hot.
Mix sugar, salt, evaporated milk and butter in heavy 4-quart cooker. Cook on medium heat until mixture comes to a heavy boil. Start timing and cook 6 minutes, stirring constantly. Remove from heat and add remaining ingredients, nuts last. Pour into a 9 x 13-inch buttered pan. Cool completely. Makes 5 pounds.
Combine sugar (1 teaspoon), yeast, water and eggs. Let stand 5 minutes. Beat 2 minutes on low speed of electric mixer and set aside.
In mixer beat eggs; add oil and sugar. Blend well. Add flour, cinnamon, soda and salt; mix well. Pour in carrots and walnuts; mix. Pour into 2 (9-inch) pans and bake at 350° for 42 to 48 minutes. Cool completely.
Preheat oven to 375°. Brown ground beef and onion; drain. Add salt, pork and beans and barbecue sauce and stir until well blended; heat until bubbly. Pour into a 2-quart casserole dish. Sprinkle with cheese; bake at 375° for 25 to 30 minutes.
Soak bread crumbs in milk. Mix remaining ingredients together and stir into crumb mixture. Pour into buttered casserole dish. Cover and bake at 350 degrees for 40-45 minutes. You can also microwave this on high for 5-7 minutes. It is done if knife inserted in middle comes out clean.
Into a large bowl, mix the first 5 ingredients. Stir in the carrots, raisins, nuts and apple. In a bowl, beat the eggs, oil and vanilla. Mix (stir in) with eggs, oil and vanilla just enough to blend together. Spoon into a greased muffin pan. Fill to the top. Bake at 350° for 20 minutes. Enjoy.
Heat olive oil in skillet. Add chicken pieces, browning slowly, turning once. Remove chicken from skillet. Cook onions and garlic in oil until tender, but not brown. Combine remaining ingredients, except cooking wine. Return chicken to skillet and sauce mixture. Cover and simmer 45 minutes. Stir in cooking wine. Cook, uncovered, for 20 minutes more turning chicken occasionally. Serve with well buttered noodles or spaghetti sprinkled with Parmesan cheese.
Mix the cream cheese, onions, corned beef and black olives together. Chill overnight.
Put flour and brown sugars in bowl and mix. Cut shortening in. Add oats and mix well. Spread half the crumb mixture in greased 9 x 9 x 2-inch pan. Pour cherry filling on mixture and sprinkle remaining crumb mixture on top. Bake at 350° for 35 to 40 minutes.
Cream shortening and sugar. Beat eggs and add to mixture. Add pineapple and vanilla. Add dry ingredients. Drop on greased cookie sheets. Sprinkle with sugar. Bake 12 to 15 minutes at 375°.
Melt margarine in casserole dish. Mix chicken, soup, broth, peas, carrots and add to margarine. Mix Bisquick and milk. Pour over top of casserole. Bake 25 minutes at 425° or until done.
Mix and congeal Jell-O and pineapple. Blend and spread Dream Whip and cream cheese on hardened Jell-O.
Melt all ingredients except peanuts and soda. When it comes to a boil, add the peanuts and cook until the syrup is light brown. Add soda and mix well. Pour on cookie sheet (well-greased). When cool, break into pieces.
Mix eggs, garlic powder, oregano and Parmesan cheese. Spread mixture on rolled out dough. Put pepperoni and cheese on (cut pepperoni and Provolone cheese into small pieces). Roll up like a jelly roll. Let rise for a while. Bake at 350° for 35 minutes. Brush with melted butter, if you want.
Mix all together. Coat chicken and marinate for 3 to 4 hours. Broil or barbecue for 10 to 12 minutes; baste halfway through.
Mix well, cover and refrigerate for 24 hours. Repeat for a second 24 hours. Form into 5 rolls. Bake on a rack at 180 degrees for 5 hours in broiler pan.
Cream margarine, cream cheese and sugar until fluffy. Add eggs one at a time. Add flour and salt. Mix well. Add vanilla.
Cut chicken into strips, spray pan with Pam. Brown chicken. Sprinkle about 3 tablespoons Worcestershire sauce on meat. Put vegetables into pan. Cook a few minutes, barely let them get done. Salt and pepper to taste. Cook on medium-high heat, keep stirred.
Combine oil, sugar, eggs and dry ingredients. Fold in fruits and nuts. Bake 1 hour and 15 minutes in tube or loaf pan at 350°.
Place beans in boiling, salted water. Cook for 10 minutes. Cool beans under cold water; drain and set aside. Heat butter in frying pan. Add mushrooms and cook 2 to 3 minutes over high heat. Do not stir. Season generously with salt and pepper. Mix well. Cook for 2 minutes. Add beans, lemon rind and juice; cover and cook 3 minutes. Serve.
Boil together the first 3 ingredients until done. Drain in bag 1 hour or longer, then put through squeezer-strainer to remove seeds and skin. Add the remaining ingredients. Cook hard for 10 minutes, then can.
This recipe can be altered to accommodate your family's tastes. Just substitute your favorite vegetables for any of those in the recipe.
Sift flour and sugar together. Add milk and melted butter. Pour over peaches and bake in a 350° oven for 30 minutes.
Save out 1 cup of crushed graham crackers. Mix all the remaining ingredients. Put wax paper on table. Sprinkle with extra cup of crackers. Form mixture into a log. Wrap up in wax paper and then a damp cloth. Refrigerate 24 hours. Slice to serve; top with cream. Delicious!
Place cream cheese in freezer 1 hour. Preheat oven to 350°. Melt margarine in saucepan. Remove from burner and stir in 2 cups brown sugar. Add eggs, flour, baking powder, salt and vanilla. Fold in chopped apple. Place in ungreased (or sprayed) 13 x 9 pan. Chop cream cheese in small pieces and mix with remaining ingredients. Sprinkle over batter and bake 35 minutes. Serve warm or at room temperature. Refrigerate leftovers.
Mix soup, sour cream and curry powder together and add to lima beans and bacon. Bake, uncovered, for 1/2 hour at 350°.
In large saucepan, melt butter over low heat. Blend in sugars, eggs and peanut butter; mix until smooth. Add oats, baking soda, raisins and chocolate chips. (Dough will be sticky.) Drop on a greased baking sheet with a large spoon or ice cream scoop. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool. Yields 2 dozen.
In buttered skillet, heat shrimp and garlic. Add salt and pepper. Remove with a slotted spatula to a shallow baking dish. Mix flour with a little white wine and add to the butter in skillet, stirring until golden. Stir in oregano, rest of wine and olive oil, cooking until a little thickened. Pour over shrimp. Combine cheese, parsley and crumbs; sprinkle over shrimp. Bake at 350° for 30 minutes or until lightly browned. Serve over rice. Serves 4.
In small bowl, beat egg whites, vanilla, cream of tartar and salt to soft peaks. Gradually add sugar, beating until very stiff peaks form and sugar is dissolved. Bake at 275° for 40 to 45 minutes. Remove from oven. Cool before removing from pan.
Heat sugar and both syrups until boiling; remove from heat. Add peanut butter, then corn flakes and peanuts. Press into a 9 x 13-inch pan. Top with melted chocolate chips. Cool; cut into squares.
Cut biscuits into 1/4. Put	sugar and 1 teaspoon cinnamon into bowl. Roll	biscuits (save mixture), then put into 9 x 13-inch cake pan.	Mix butter and 1 teaspoon cinnamon in boiler. Add enough sugar	to saved mixture to make 1 cup. Add to boiler and	bring to a boil. Pour over biscuits. Bake at 350° for 25 minutes.
Stir together milk powder, nondairy creamer, cocoa powder, Equal and, if desired, cinnamon. Cover and store in an airtight container. For each serving, in a heat-proof mug, add 3/4 cup boiling water to 1/3 cup cocoa mix, stir to dissolve. Makes 2 2/3 cups mix. (Enough for 8 (6 ounce) servings.) 104 calories per serving. Diabetic exchange - 1 milk.
Combine flour and sugar in large bowl; mix well. Combine 2 sticks margarine, cocoa and water in saucepan. Bring to a boil, stirring frequently. Pour into flour mixture; mix well. Add mixture of buttermilk and soda; mix well. Add eggs, 2 teaspoons vanilla and cinnamon; mix well. Pour into greased 11 x 15-inch cake pan. Bake at 350° for 15 to 20 minutes or until cake tests done.
Cook and stir over medium heat until a drop forms a firm ball in cold water. Remove from heat. Add vanilla and nuts if desired and beat until stiff. Spread in buttered 11 x 7-inch pan. Let cool and cut into squares.
Melt margarine in a 9 x 13-inch pan or iron skillet. Combine remaining ingredients and then add melted margarine. Stir until blended. Bake at 350° for 1 hour. This is so moist, it doesn't need to be buttered when you eat it.
Cream together margarine and sugar. Beat in vanilla and rum. Add egg yolks, milk and dry ingredients. Stiffly beat egg whites. Add to mixture by folding in. Bake in greased and floured 9-inch tube pan 1 hour at 375°. After cake is cool, paint with Rum Sauce.
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over heat until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into bowl. Sprinkle with cinnamon and nutmeg. Makes 10 servings.
Brown hamburger meat, salt and pepper; drain. In large saucepan, combine enchilada sauce, soups, chillies and milk. Bring to a boil. Layer crushed chips, meat and sauce mix. Sprinkle with cheese. Bake or microwave until cheese melts. This recipe will serve 5 people.
Cream the oleo, sugar and baking soda. Mix for 15 minutes with the mixer. Add flour and nuts. Drop by small teaspoonful onto ungreased cookie sheet. Bake at 300° for 20 minutes.
Trim excess fat from pork chops. Cut each squash into 4 or 5 crosswise slices; remove seeds. Arrange 3 chops on bottom of crock-pot. Place all squash slices on top, then add the last 3 chops. Combine salt, pepper, sugar, Kitchen Bouquet, orange juice and peel. Cover; cook on low for 4 to 6 hours.
Coat chicken with combined flour and seasoning. Brown on all sides in hot Crisco. Reduce heat and cook, uncovered, for about 45 minutes until the chicken is tender or put in oven for 45 minutes.
Mix together flour, pecans and margarine. Press into a 9 x 13-inch pan. Bake for 15 minutes at 375°. Cool. Cream together cream cheese and powdered sugar. Add whipped topping. Spread over cooled flour crust. Whip together 3 cups milk and butterscotch pudding mix until thick. Pour over cream cheese layer. You may top with whipped topping if you wish. Other puddings may also be used.
Mix well. Put in refrigerator for 2 or 3 hours to congeal.
Bring Karo to boil. Pour over coconut. Mix well with fork. Let sit 2 hours. Shape into whatever color wafers you desire.
Cut onion in half and quarter tomatoes. Place in a food processor or blender with all other ingredients. Blend until mixture is all finely minced. Serve with tortilla chips.
Salt and pepper the pork chops and brown in the oil. Remove pork chops from pan and set aside. Pour rice into the drippings in skillet and cook, stirring constantly until light brown. In a large casserole, place rice and add remaining ingredients. Lay pork chops on top, cover and cook for 1 hour at 350° or until liquid is absorbed.
Melt butter in frying pan. Add apple slices. Sprinkle cinnamon and sugar over apples. Cover and cook over medium heat. Stir occasionally to prevent sticking. When apples are soft, remove from pan and serve.
Add to the chili mixture as many smoked sausages as desired. Simmer on low heat 30 minutes.
Cream the butter and sugar. Add eggs, one at a time. Sift flour, salt, baking soda and cinnamon. Add to creamed mixture. Mix well. Shape into small balls. Mix 1/4 cup sugar and 1 tablespoon cinnamon. Roll balls in mixture. Place on greased baking sheet. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Stir dry ingredients. Add to others. Bake at 325° for 1 hour in a 9 x 5 x 3-inch pan.
Heat 4 Tbsp. of oil in a pan. Pour in the beaten onion and eggs and stir fry quickly. When the eggs are in tiny pieces, remove them from heat.
Mix first three ingredients in a 2-quart mixing bowl. Mix good. Make well in center. Add all the other ingredients. Mix good with electric mixer. Bake in three 9-inch cake plates at 350°.
Mix together in small bowl and place macaroni/rice in mixture until it reaches the desired shade. Dry on waxed paper.
Preheat oven to 325°. Blend Crisco and sugar; add eggs one at a time, beating well. Combine flour, baking powder and salt. Add with milk, vanilla and lemon extract to shortening-sugar mix. Beat until smooth. Grease and flour a tube pan. Put batter in pan. Bake at 325° for 1 hour or until cake tests done. Cool completely. Sprinkle cake with powdered sugar.
Cream the butter and sugar. Add eggs, one at a time, beating well after each one. Add flour and milk (alternate), adding flour last. Add vanilla; beat well. Pour into a well-greased and floured tube pan. Bake in a 300° preheated oven for 2 hours.
Sift together sugar and flour. Put in saucepan the water, cocoa, shortening and oleo. Bring to boil and add to flour and sugar. Mix together eggs, soda, cinnamon and buttermilk. Add to first mixture and mix well. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes.
Sift 1 1/3 cups flour with baking powder. Cream butter until light and fluffy. Gradually add 1/2 cup brown sugar. Blend in flour mixture; stir in 1/2 cup pecans. Press mixture firmly into greased 12 x 8-inch pan. Bake for 10 minutes at 350°.
Boil chicken in salt water until tender. Remove bones and cut into pieces. Spread pieces in Pyrex dish. Mix soups and sour cream. Pour mixture over chicken. Spread stuffing over the soup mixture. Put margarine in broth and let melt. Pour over the stuffing. Be sure all of stuffing is covered. Bake at 325° for 1 hour.
In a small baking dish, melt 1/2 stick margarine (be melted in microwave). Empty can of apples in dish. Mix brown sugar, nuts, flour and oleo until crumbly. Put on top of apples and bake for 30 minutes.
Blend all ingredients	and pour into a buttered 9-inch pie plate. Bake at 350° for 30 minutes or until done.
Thaw and drain spinach. Mix all ingredients together. Let set several hours or overnight in refrigerator. Serve in round mountain bread. Use bread and crackers to dip.
Place sausage in skillet. Layer onion over sausage. Next, spread potatoes and top with cabbage. Cover and cook over very low heat for 1 1/2 hours. Stir gently every 30 minutes, trying to keep the cabbage on top. If this is steamed cooked, it should not need any water; however, if it starts browning, add a little water and turn down the heat.
Grate Mozzarella cheese in bowl. Add mayonnaise. Sprinkle in onion, Worcestershire sauce and garlic salt. Add chili peppers. Mix well. Bake in baking dish until bubbly at 350°. Serve hot with Triscuits or other crackers. Delicious!!
Brown beef and onion in skillet; drain. Stir in tomato sauce and spaghetti sauce mix. Cook over low heat 10 minutes, stirring frequently. Spoon into a lightly greased 13 x 9-inch baking dish. Spread sour cream on meat mixture and top with cheese. Unroll crescent rolls and place on top of cheese. Bake uncovered at 350° for 20 to 30 minutes.
Cook vegetables in 1 cup water as directed. Take vegetables out of water, saving the water and adding enough water to make 2 cups. Add 2 chicken bouillon cubes and heat until dissolved. Saute onion in butter. Add flour and stir until smooth. Add the milk to the water mixture. Add the onion, butter and flour mixture to the milk. Stir and heat until mixture is smooth. Add shredded cheese and heat until melted. Chop the cooled vegetables and add to mixture. Heat to serve.
Mix dry ingredients together. Cut in margarine until crumble. Add egg, orange peel and juice all at once. Stir until evenly moist. Fold in raisins and cranberries. Place in greased and lightly floured loaf pan. Bake 350° for 1 hour, 10 minutes. You may substitute cranberries for the raisins, using a total of 3 c. cranberries.
Marinate chicken in Viva Italian salad dressing for 1 hour minimum in a tinfoil lined baking dish. Roll chicken in the mixture of Parmesan cheese and Rice Krispies. Place chicken back into Viva Italian salad dressing. Bake at 350° for 1 hour.
Drain pineapple, reserve juice; add water to make 2 cups. Bring to boil; dissolve Jell-O in it. Chill until partially set. Beat cream cheese and mayonnaise together. Fold into Cool Whip, then fold into Jell-O and fruits. Pour in 3-quart Pyrex pan or individual molds. Yields 15 to 18 servings.
Mix together cream cheese, ham, chives and mushrooms. Combine eggs with milk. Season with salt and pepper. Beat until foamy.
Cook noodles and drain. Cover noodles with cold water. Cook and stir beef and onion in 10-inch skillet until beef is brown. Drain. Stir in spaghetti sauce and mushrooms and heat to boiling. Pour into ungreased baking dish. Mix remaining ingredients. Drain noodles. Spread 3 tablespoons of the cheese mixture to edges of 1 noodle. Roll up; cut roll into halves. Repeat with other noodles. Place rolls, cut side down, in beef mixture. Bake in 350° oven for 30 minutes until hot and bubbly. Serves 8.
Cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, beating well after each addition. Stir together thoroughly flour, salt, cream of tartar and baking soda. Combine strawberry jam and sour cream. Add jam mixture, beating until well combined. Stir in walnuts.
Saute onion in butter. Mix chicken, onion, both soups, sour cream and chili peppers together. Roll up in corn tortilla. Place in a well-greased casserole dish. Cover with Cheddar and Monterey Jack grated cheese and the rest of the mix and bake about 20 minutes.
Drain juice from pineapple and oranges and add to the pudding mix and Tang. Stir until thickened. Add fruit and chill overnight. Add bananas before serving. Sprinkle top of salad with poppy seed.
Boil sweet potatoes. Remove water and peel potatoes. Slice potatoes lengthwise in a baking dish. Spread potatoes on the bottom of dish. Sprinkle sugar, brown sugar, nutmeg and cinnamon on potatoes. Layer potatoes and repeat seasoning process. On the top layer, chop 2 tablespoons of butter. Spread canned milk over potatoes. Bake, uncovered, for 30 to 40 minutes.
Brown ground beef, bacon and onion. Add all other ingredients and mix well. Bake in a 350° oven for 1 hour. Serves approximately 15 to 20.
Mix well and keep in an airtight container. Use 3-4 teaspoons to a cup of hot water.
Preheat oven to 350°. Grease and flour 9-inch Bundt pan. Beat oil and sugar. Add eggs and beat until creamy. Add vanilla. Sift dry ingredients together 3 times and add to creamed mixture, blending well. Add apples, nuts and raisins. Stir to blend. Pour or spoon into prepared pan. Bake in 350° oven for 1 hour and 10 to 15 minutes. Cool on rack for 20 minutes. Turn out of pan and cool completely before storing.
Mix all together and place in ovenproof dish. Cover top with chopped pecans. Dot with butter. Bake at 375° for 30 minutes. Serve with small rye bread or crackers.
Melt oleo and peanut butter. Remove from heat. Add remaining ingredients. Mix well. Spread into a 9-inch square pan.
Cut shortening into flour and salt; add 1 tablespoon of water at a time, mixing with a fork until it reaches the desired consistency. Divide dough in half and form 2 balls.
Place 1 tortilla on a microwave-safe plate. Layer with half of the pepperoni, tomatoes, salsa, olives and cheese. Microwave on High for 1 1/2 to 2 minutes or until cheese melts. Top with half of the lettuce. Make a second pizza with remaining ingredients.
Cut bread into bite-size cubes. Place in bottom of two 5 x 5 x 1 1/2-inch baking dishes. Cut up soup noodles. In medium bowl, combine soup, noodles and eggs. Pour over bread cubes. Cook at Medium-high or Power 7 (7%) for 5 minutes. Top with cheese. Cover; cook at Medium-high or Power 7 (7%) for 1 minute, until nearly set. Let stand 5 minutes.
Saute onions and bell peppers in oil until golden brown, stirring frequently. Add tomato sauce, Ro-Tel and cook on low heat for about 15 minutes, stirring often. Add drained whole kernel corn and smother for 10 to 15 minutes. Add creamed corn to pot. Cook on low to medium heat for about 1 hour. Add corn-on-the-cob and cook for 15 to 20 minutes more. Make sure you have enough water at all times. Use 2 cups of water to every can of corn to be on the safe side. Thicken with flour. Leftovers can be frozen.
Mix cabbage, carrots, bell pepper and onions together. Add salt and pepper. Mix together sugar, lemon juice and mayonnaise. Add to cabbage mixture. Chill and serve.
Follow mixing instructions for any basic fruit cake. Bake in a very slow oven (275°) for 3 to 4 hours. Test with toothpick before removing from oven.
Beat together cooked carrots, egg, salt, cinnamon, ginger, nutmeg and milk smooth, using mixer, food processor or blender. Pour into pie shell and bake in preheated 450° oven for 10 minutes. Reduce heat to 300° and bake an additional 50 minutes or until filling is firm. Cool on rack. Garnish with whipped topping, if desired.
Sift dry ingredients together 3 times. Combine oil, milk, and coffee; add to dry ingredients at one time. Mix at medium speed for 2 min. Add eggs and vanilla extract; beat 2 more min. Batter will be thin. Pour into two greased and floured cake pans. Bake at 325° for 25-30 min. Cool cake 15 min before removing from pan. cool completely and frost with your favorite white frosting. 8 to 10 servings.
In an 11 x 7-inch baking dish, combine first 5 ingredients. Add steak and pierce deeply with a fork. Cover and marinate overnight. Remove steak and side aside. In a saucepan, heat remaining marinade. Basting and turning frequently, grill 4 to 5-inches from heat, about 30 minutes for medium. Serve steak with sauce. Garnish with mushrooms and anchovies.
Cream together the wet ingredients, then add dry ingredients and mix well. Do not chill. Place in cookie press. Bake 12 to 15 minutes in 350° oven. Makes about 100 to 125 cookies.
In 4-quart pan, add all ingredients. Heat on medium temperature to serving temperature. Good with southern cornbread!
Combine the ingredients and cook slowly until candy thermometer reads 240°. Put on buttered broiler pan and let set overnight. Cut into squares and wrap in wax paper.
Brown beef, onion and garlic. Add other ingredients. Bring to a boil; cook 5 minutes. Take mixture off stove and add cream cheese; let melt into sauce. Dip with large Fritos chips.