HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain the juice from the tomatoes. Put in heavy saucepan and mash with potato masher. Chop the cheese in the tomatoes and cook over low heat, stirring constantly, to prevent scorching. When cheese is melted, pour in the chili and heat thoroughly. (The chili may be subbed with 1 pound pork sausage, browned and drained.) The dip may be prepared in a crock-pot and left on low as being served. Serve warm with chips.
Heat oven to 350°. Stir eggs, bananas, oil and milk until well blended. Add flour, sugar, baking powder and salt. Stir until just moistened. Stir in chocolate and nuts. Pour into greased 9 x 5-inch loaf pan. Bake for 55 minutes or until toothpick inserted into center comes out clean.
Mix flour, sugar, shortening, ginger and cinnamon as for a pie crust (crumbly). Remove 1/2 cup of this and set aside. Into the rest, add egg, molasses, milk, soda and salt. Blend well, pour into a greased 7 x 12-inch greased cake pan. Crumble the remaining crumbs over the top. Bake at 350° for 30 to 40 minutes, cake test with toothpick.
Cook spinach; drain well. Combine with rest of ingredients. Form balls. Place on lightly greased cookie sheet, but do not crowd. Bake at 325° for 15 minutes. Can be mixed and frozen until ready to bake.
Mix all ingredients. Pour into graham cracker crust. Chill in refrigerator for at least 2 hours before slicing.
Heat bacon fat in saucepan. Add onion, green pepper and mushrooms; season well. Cook 5 to 6 minutes over medium heat. Mix well and continue cooking another 8 minutes over low heat.
In small bowl, combine cream cheese, mayonnaise and mustard; blend well. Spread cut surfaces of bread halves with cream cheese mixture. Place bottom half of bread on large ungreased cookie sheet. Layer with ham, lettuce, tomato, cheese and onion. Cover loosely with plastic wrap. Refrigerate 1 to 2 hours to blend flavors. To serve, cut into slices. Makes 8 servings.
Combine all ingredients; let set 2 hours. Stir occasionally. Put in pint jar kept in refrigerator. Makes about 3 pints. Longer they set, the better they get.
Mix flour, baking powder and salt. Cut shortening into flour mixture; add milk. Form into balls; bake in round pan at 350° until golden brown and tests done with a toothpick.
Melt cheese. Stir in sausage, soy sauce and salt. Spoon onto bread. Bake at 375° until bubbly and brown around the edges. Use hot sausage if you dare.
Brown together meats, onions and peppers. Drain well. Stir in tomatoes, pizza sauce and oregano to taste. Simmer 15 minutes. Heat oven to 425°. Prepare pizza dough. With greased fingers, press into bottom and up sides of a 13 x 9-inch pan. Cover with Mozzarella cheese slices, meat sauce, then cheese slices and meat sauce again; cover with shredded cheese and Parmesan cheese. Bake at 425° for 20 to 25 minutes. Let stand 15 minutes before serving.
Spray a large stockpot with nonstick cooking spray and heat over medium-high heat until hot. Add half of the meat and cook until browned. Remove from heat and drain. Repeat with remaining meat.
Combine sugar, salt and cornstarch in saucepan. Stir in milk and cook over medium-low heat until slightly thickened. Combine a little of hot mixture with beaten egg yolks. Return to hot mixture and cook until thickened, about 2 minutes. Stir in vanilla and butter. Pour into baked pastry shell. Top cooled filling with meringue made by beating egg whites with 1/4 cup sugar until stiff enough to hold in peaks. Brown in hot oven at 425° for about 5 minutes.
Place chicken breasts in a shallow glass dish (or a Ziploc bag works well, too). Prepare marinade with remaining ingredients. Pour marinade over chicken and refrigerate a minimum of 4 hours. May be refrigerated up to 24 hours. Grill quickly over hot coals, basting frequently. Serves 4 to 6.
Sift flour, baking powder and salt together. Beat eggs until light. Gradually add sugar, beating to smooth and fluffy. At low speed beat in flour mixture until well combined, then stir in dates and nuts. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until golden. Cool slightly. Cut into bars while still warm. Let cool completely in pan. Sprinkle with powdered sugar.
Toss bread crumbs with 1 tablespoon of margarine; set aside. Stir together the next 4 ingredients; set aside. In skillet, cook scallops in 2 tablespoons of margarine until opaque. Drain well. Cook mushrooms and onion in 2 tablespoons margarine for 3 minutes. Add to cheese mixture with scallops. Spoon into 6 individual baking dishes or shells or casserole dish. Sprinkle with bread crumbs. Broil 6 inches from heat source until browned, at least 4 minutes for shells or individual dishes, longer for casserole. Serves 6.
Drain oranges and pineapple. Add marshmallows and coconut. Stir in sour cream. Sprinkle some coconut over top of salad.
Add nuts, chocolate chips or fruit, if you wish. (I sometimes divide the dough and put nuts in part and chocolate chips in part). Divide dough into 3 or 4 rolls and chill in the refrigerator. Slice and bake at 350°.
Cream shortening and sugars. Mix in eggs and vanilla. Sift flour, salt and soda. Fold into creamed mixture. Stir in oats and nuts. Pat into small patties and place on cookie sheet. Bake at 350° for 10 to 12 minutes.
Beat all ingredients together well. Bake in an 8 or 9-inch greased and floured pan at 375° for 35 to 40 minutes.
Mix all ingredients, except the tortillas, and spread mixture on individual tortillas. Roll up jelly roll style, wrap in waxed paper or plastic wrap and refrigerate, preferably overnight, until well chilled. Slice and serve as pinwheels.
Assemble and mix ingredients in order listed. Put in 9 x 13-inch sheet cake pan. Let stand for 20 minutes. Bake at 350° for 50 to 55 minutes. Frost with creamy white icing (ready made).
In mixer bowl, combine milk, sour cream and almond extract. Add pudding mix and beat with rotary or electric beater until creamy and well blended, about 2 minutes. Fill parfait glasses with alternate layers of pudding, cherry pie filling and almonds. Chill. Garnish with additional almonds. Makes 6 parfaits.
Mix ingredients. Pour over chicken in large baking dish. Bake at 500° for 5 minutes. Reduce heat to 350° and bake for 1 hour and 15 minutes. Uncover and bake for 20 minutes.
Combine brown sugar, butter and corn syrup in a saucepan. Bring to boiling, stirring occasionally. Stir in the pecans. Divide mixture evenly among 12 muffin pan wells. Place 2 rolls in each cup well. Bake at 375° for 15 minutes. Remove from pan immediately. Yields one dozen buns.
Brown burger and drain. Add onion and garlic. Cook until tender. Add rest of ingredients and simmer until warmed through or place in oven and heat for 30 to 45 minutes at 300°.
Melt margarine in skillet. Remove from heat. Stir in cocoa. Beat in eggs, one at a time. Stir in sugar, then stir in plain flour. Mix well and pour into pan that is greased or sprayed with Pam (7 x 12-inch Pyrex dish). Cook at 350°. Be careful not to overcook. Delicious!
Cook celery in butter until soft. Mix chicken and bread crumbs in bowl. Add cooked celery and mix lightly. Stir milk into flour, onion and seasonings. Place in a 1-quart glass casserole. Add crushed bouillon cube. Cook with microwave and let come to a boil, stirring every 30 seconds. Place chicken and crumb mixture in 1 1/2-quart glass utility dish. Pour hot milk mixture over chicken and top with buttered crumbs. Cover and cook 6 to 7 minutes. If desired, use glass ceramic dish to cook and place under the broiler or conventional range to brown the top.
Preheat oven to 350 degrees. In a blender, combine milk, sugar, Bisquick, eggs, butter and vanilla.	Blend on low 2 minutes. Stir in coconut.	Pour into greased 9 inch pie pan. Let stand 5 minutes. Bake 40 minutes.
Put steak into 1 1/2-inch strips. Salt and pepper to taste. Beat egg and milk together. Dip steak in flour, then into egg mixture. Then press steak in cracker meal to coat. Fry in large skillet in hot oil. Brown on both sides. Serves 4.
Fry bacon & crumble. Mix sour cream & mayo, add crumbled bacon, then add chopped tomato. Sprinkle with paprika, salt & pepper. Stir (may have to add more mayo). Let set overnight before serving.
Spread bean dip, then avocado. Sprinkle with tomatoes, onions, olives, then Cheddar cheese.
Soften butter and cheese spread to room temperature. Add mayonnaise, garlic salt and seasoned salt; blend thoroughly. Add crab meat. Spread on split muffins. If for immediate use, freeze on cookie sheet for 10 minutes, thaw. Cut into eighths. Broil until bubbly.
Mix dry mustard and apple jelly thoroughly first. Add prepared horseradish, pineapple preserves and cracked peppercorns. Makes 3 2/3 cups. Serve over cream cheese and with crackers of choice.
Mix together flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk; stir just until dough clings together.
Sift together flour, baking powder, soda, salt and cinnamon. Add the oil, apples and vanilla. Mix well. Beat eggs and sugar until fluffy. Fold into mixture and mix thoroughly; stir in nuts and dates. Bake in 10-inch greased tube or loaf pan at 350° for 1 hour and 10 minutes.
Arrange graham crackers in a single layer in a greased 13x9 in. pan. Prepare the brownie batter according to package. Spread over crackers. Bake at 350 degrees for 25-30 minutes or until toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting. Yield: 2 dozen.
With electric mixer, beat cream cheese until smooth. Add potatoes and rest of ingredients. Beat to blend. Spoon into 2-quart casserole and cover. Refrigerate overnight. Bake uncovered at 350° for 30 minutes. Serves 8 to 10.
Mix egg, milk, salt and sugar. Add flour, cornmeal and baking powder. Bake in hot, greased pan, 8 x 8 x 2-inch, or small skillet, at 425° for 25 to 30 minutes or until golden brown.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Line foil-lined 14-inch pizza pan with slices, overlapping edges slightly. Bake at 375° for 12 minutes or until golden brown. Cool. Invert onto serving plate; carefully remove foil. Invert to right side.
Saute onion in margarine for 3 minutes. Remove onion from pan. Saute hamburger until golden brown. Boil macaroni 20 minutes in water with 2 teaspoons salt. Drain macaroni and combine with hamburger. Add onion, tomatoes, tomato sauce, 1/4 teaspoon salt, pepper, garlic powder and Accent. Fold in corn. Place mixture in 1 1/2-quart buttered casserole and bake in a preheated 350° oven for 45 minutes.
Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours. Top with pie filling before serving.
Cream butter and sugar thoroughly. Add egg yolks, well beaten. Stir in lemon extract. Mix together sifted flour, baking powder and salt. Alternate dry ingredients with milk. Fold in 4 well beaten egg whites. Bake in well greased layer cake pans. Bake in a moderately hot oven for about 25 minutes.
Preheat oven to 325 degrees. Shake flour in Reynolds Oven Bag; place in 9 x 13 x 2 inch baking pan. Add water and onion soup mix to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce. Place potatoes, onion and carrots in bag around beef. Close oven bag with nylon tie, cut six 1/2 inch slits in top. Tuck ends of bag in pan. Bake 2 hours until meat thermometer reads 160 degrees. Sprinkle with parsley before serving, if desired.
In skillet, brown beef and onion; drain good. Stir in the soup, spaghetti and vegetables all together. Put in an ungreased baking dish, about 11 x 7-inches. Bake, uncovered, at 350° for 30 minutes or until it is bubbly. When taken out of oven, sprinkle with cheese and let stand for a few minutes until melted.
Cook noodles 10 to 12 minutes; let stand. Salt and pepper noodles to taste. Warm soup and milk together until smooth texture is formed. Open tuna. Layer noodles, tuna, cheese and soup in amounts to cover casserole dish. Repeat until all are used up, usually 2 to 3 layers. Bake in the oven at 375° for 25 minutes. Cool 10 minutes and serve. Good with salad and biscuits.
Preheat oven to 350°. Grease and flour 9 x 13 pan. In a large mixing bowl, mix the cake mix, oranges with juice, melted butter, oil, eggs and pineapple juice. Blend on low speed for 1 minute. Scrape down sides and mix on medium speed for 2 more minutes. Pour mixture into prepared pan and bake for 22 minutes or until toothpick inserted in center comes out clean. Cool. Frost.
In a large mixing bowl cream margarine. Add sugars and beat until light. Add eggs and beat again. Then add syrup, vanilla and peanut butter. Mix well. Add oatmeal. Sprinkle the soda over dry oatmeal and blend into mix. Add nuts and chips. Drop by tablespoonfuls on greased cookie sheet. Bake 10 to 12 minutes at 350°.
Mix first 4 ingredients, stirring constantly; boil until soft to medium-ball stage. Add vanilla and beat with a wooden spoon until stiff. Add nuts, if desired. Pour into an 8 x 8-inch pan and let set.
Brown pork chops. Mix sour cream, mushroom soup and parsley. Slice potatoes in casserole dish, sprinkle on onion. Top with sauce. Put browned pork chops on top. Bake at 350° for 1/2 hour.
Place heavy-duty aluminum foil in baking pan and place roast on foil. Sprinkle soup mix over meat and spread mushroom soup. Fold foil securely over roast and bake at 300° for 4 hours.
Add sugar and vanilla to cream. Stir. Mix pumpkin, brown sugar, cinnamon, nutmeg and salt. Add to creamed mixture. Pour in ice cube tray and freeze until firm. Remove to bowl and beat until free of lumps. Fill crust; finish freezing.
Place unopened packages of broccoli on end in microwave and microwave on High, 4 to 5 minutes. Set aside to thaw. In a 3-quart casserole, combine rice, soup, milk, cheese, salt and pepper. Microwave on High, 2 to 4 minutes until cheese melts and can be blended easily. To cheese mixture, add onions, celery, water chestnuts and broccoli. Stir thoroughly. Divide evenly between 2 lightly greased 10 x 6 x 2-inch dishes. Microwave one dish at a time. Microwave on High, 12 to 14 minutes. Let stand 5 minutes before serving. Serves 12.
Beat butter with sugar. Add eggs, bananas, pineapple, and vanilla. Combine dry ingredients. Mix then fold in nuts. Bake in bundt pan. Cool in bundt pan for 10 minutes then turn out. Frost.
In a 2-quart casserole, combine juice, honey, butter, orange peel, salt and nutmeg. Stir in cornstarch; mix until well blended. Stir in carrots. Cover with lid. Cook at High for 8 to 10 minutes; stir once. Stir; let stand, covered, 3 minutes before serving. Makes 4 servings.
Preheat oven to 300°. Combine crumbs, sugar and margarine and press into bottom of 9-inch pie pan.
Cream Crisco and sugars. Add eggs and vanilla. Mix. Add flour, cocoa, salt and soda. Mix. Add water, oats, chocolate chips and nuts.
Put potatoes in a 9 x 13-inch pan. Sprinkle mushrooms over potatoes. Sprinkle green onions over mushrooms. In saucepan melt margarine, soup, sour cream and cheese. Pour over potatoes and bake at 325° for 30 to 40 minutes. Serves 8 to 10.
Cook jumbo shells as directed. Drain and dry in a single layer on paper towel. Combine cheese with beaten eggs, salt, parsley, oregano and pepper. Fill the shells with 2 tablespoons of cheese mixture.
Combine dry ingredients and sift together. Add beaten egg, buttermilk and chopped onion and mix well. Drop by spoonfuls into deep, hot fat and cook to a golden brown. Drain on paper towels and serve hot. Yields 12 to 16 hush puppies.
Slice tomatoes 1/4 inch thick. Season with salt and pepper and coat both sides with cornmeal. In large skillet, heat enough Crisco to coat bottom of pan. Fry tomatoes until lightly browned on both sides.
In one bowl, mix powdered sugar and crushed vanilla wafers. In saucepan, melt butter and peanut butter. In bowl, mix both the wet and dry ingredients together. Form into small balls. Chill.
Mix first 10 ingredients well. Then add last 4 ingredients. Line 2 large loaf pans or 1 large tube pan with foil and grease. Bake at 275° for 2 1/2 to 3 hours. Let cool completely. Serves 12.
Mix all together and refrigerate 2 hours. Heat 8-inch tortillas in microwave on High 5 to 10 seconds to soften. Spread each with 1 to 2 tablespoons mixture and roll up jelly roll style. Cut in slices to serve.
Heat oven to 350°. Lightly grease a 15 x 10 x 1-inch pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Remove from pan. Makes about 7 dozen.
Cut lard and flour until crumbly. Add salt, milk and eggs. Chill overnight. Roll out in powdered sugar. Add fruit. Bake at 450° for 25 minutes.
Mix together the flour, melted margarine and 1/2 cup pecans. Press in bottom of baking pan. Bake at 375° until brown.
In frypan, saute oil, chopped garlic and partly cooked broccoli (or frozen). Simmer with lid on for 15 to 20 minutes. Add to cooked macaroni. Sprinkle with lots of cheese. Serve with warm Italian bread and eat hearty!
Melt chocolate. Cool slightly. In mixer or food processor, puree all ingredients except chocolate and powdered sugar until smooth. Add melted chocolate. Blend well. Pour into lightly buttered 8 x 8-inch pan. After baking, sprinkle with powdered sugar. Cut into 16 squares. Calories: 107 per serving; 3 grams fat.
Core and parboil cabbage until limp and easy to roll. Place in colander and separate leaves. Slice each leaf in half on rib. Leaves should be 4 inches long to 6 inches wide (keep uniform). Mix rice, meat and spices. Place 1 tablespoon on each leaf. Spread lengthwise along rib and roll up. Gently squeeze each roll when placing in pan. Arrange in compact layers. Dice 3 cloves of garlic and sprinkle between each layer. Mash 1 clove garlic with mint and salt and add lemon juice. Mix thoroughly and pour over cabbage rolls. Cover cabbage with water, 1/2 inch above top layer. Place a pottery plate over rolls to keep them firm and intact. Cover pan and simmer 20 to 30 minutes until rice is done. Serves 6 to 8.
Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine orange juice, water, oil, vinegar and vanilla; add to dry ingredients, stirring just until moistened. Fold in chocolate morsels. Spoon into foil or paper-lined muffin pans, filling two-thirds full. Bake at 375° for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on a wire rack. Sprinkle with powdered sugar. Yield: 1 dozen (about 153 calories each). Protein. 2.3. Fat 5.5 Carb. 24.3. Choles. 0. Iron 0.9. Sodium 167. Calcium 23.
Cook on low heat the chocolate bar, marshmallows and milk stirring continually until smooth. Fold in whipped cream. Pour into crust. Refrigerate 3 hours. Decorate with candy bar pieces or shavings.
Coat steak and onion with flour and pepper; put steak, onion, tomatoes and mushrooms in crock-pot. Cover and cook on low for 8 to 10 hours. In last 1/2 hour, add sour cream and stir. Serve with Kluski noodles or rice. Serves 6.
Sift flour and 10x sugar together. Cut butter into flour and 10x sugar until mixture clings together. Press into bottom of 13 x 9 x 2 pan. Bake at 350° for 20 to 25 minutes (until lightly browned).
Butter 9 x 13-inch casserole. Peel and slice potatoes and layer in casserole. Peel and slice onions. Layer on top of potatoes. Layer more potatoes over onions. Sprinkle salt and pepper. Dot with pats of butter sparingly. Dilute soup with milk and pour over vegetables. Brown pork chops and place on top. Cover with foil. Bake at 350° for 1 1/2 hours or until potatoes and chops are done. Serves 6 to 8.
Brown onion and beef in a skillet. Add remaining ingredients and simmer for 10 to 15 minutes. While stuffing is simmering, cut pepper tops off and clean seeds out. Stuff peppers and put a spoonful of tomato sauce on top of each. Place peppers on grill. Cover and cook 40 to 50 minutes.
Dissolve jello in 1/2 cup hot water and add V-8 juice. Cool until slightly thickened. Add mayonnaise and mix well. Add remaining ingredients and pour into a 9 x 9-inch pan. Serves 9.
Mix together well (I mix with mixer). Bake at 375° for 12 to 17 minutes.
Mix all ingredients and stir well. Bake at 325° for 3 1/2 hours.
Break up the noodles and mix with the next 4 ingredients. Make a dressing of the oil, sugar, vinegar and 2 packets of flavoring from the Ramen noodles. Mix and chill for 1 hour. Add dressing to slaw mixture just before serving.
Marinate grouper or amberjack overnight in mixture of all ingredients, except butter and green onions. Spray grill with nonstick coating. Place grouper or amberjack directly on hot grill. Cook for about 8 to 10 minutes on each side. Take up on warmed platter; pour melted butter and green onions over top. Serve immediately.
Let bread rise completely in well-greased pan. Turn out on floured surface and cut in cubes the size of a plum. Roll each piece in melted oleo, then roll in cinnamon and sugar. Pile back in pan; let rise 1 hour. Bake at 350° for 20 to 25 minutes. Pull apart to eat.
Drain all fruit juices. Mix fruit with Cool Whip, raisins or nuts and marshmallows. Sprinkle dry pudding mix over when Cool Whip is added. If this is dry, spoon in a few spoons of fruit juice. Large salad, is good to make a few days ahead of time.
Cream margarine and 3 tablespoons sugar in mixer bowl until light and fluffy. Stir in pretzels. Press into greased 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Cool slightly.
Melt butter in a heavy skillet; add spices and stir well. Add sugar and pecans; cook over low heat, stirring constantly until sugar is melted, approximately 8 minutes. Pour out on flat buttered pan to cool, separating nuts.
Mix well in this order: shortening, sugar, eggs, flavoring, flour, baking powder and salt. Chill at least 1 hour. Roll to 1/8-inch on floured board. Cut with 3-inch cookie cutter. Place on ungreased baking sheet. Cook 6 to 8 minutes in 350° oven.
Place cooked broccoli in greased baking dish. Place chicken on top of broccoli. Mix soup, milk, mayo, lemon juice and curry. Pour over broccoli and chicken. Sprinkle grated cheese over mixture and top with buttered bread crumbs. (Can substitute crushed croutons for bread crumbs and margarine.) Bake at 350° for 25 to 30 minutes. Serves 6. Can freeze. Can do ahead.
Drain the pineapple and set aside. Cut the yams into chunks. Melt the butter in a large skillet and add the brown sugar, brandy, cinnamon, nutmeg and salt. Cook on high heat 3-4 minutes to reduce liquid to a syrup. Add the yams and cook until glazed. Spoon into a 3-qt. casserole and arrange the pineapple and walnuts on the top. Pour any remaining syrup over the top. Bake at 375° for 15 minutes. Yields 4-6 servings.
Fill crock-pot to top with diced apples. Turn on low; cook 12 hours. Add remaining ingredients; stir well. Turn on high. Cook 4 hours. Stir occasionally. Put in hot jars and seal.
Cook and drain broccoli. Place in bottom of 9 x 13-inch casserole dish. Add chicken. Mix together chicken soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with shredded cheese. Sprinkle soft bread crumbs over all. Dot with butter. Bake at 350° for 20-30 minutes until thoroughly heated.
Cream together butter or margarine and sugar till light and fluffy. Add 2 eggs; beat well. Blend in sour cream.
Preheat oven to 325°. Finely grind almonds and 1/4 cup sugar in processor. Blend in flour and salt. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add yolk and extract, blend until dough forms clumps. Shape dough into 1-inch balls. Place on prepared cookie sheet, spacing evenly. Sprinkle with sugar. Bake until golden brown, about 25 minutes.
Mix all ingredients. Let stand about 10 minutes. Pour into loaf pan and bake at 325° for 1 hour.
Mix all together and place in a greased casserole dish. Bake for 1 hour at 375°.
Mix rice and seasoning packet together with the 6 cans of soup. Let stand for 15 minutes. Spread in 9 x 13 inch pan. Lay chicken breasts on top of rice mixture. Sprinkle onion soup mix on top of chicken breasts. Cover with foil and bake 2 hours at 350 degrees. Makes 6-8 servings.