xiaoxl/recipe_data huggingface dataset:
Chocolate Hazelnut Truffles


Ingredients:
chili powder, flaked coconut, hazelnuts

Directions:
HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.
POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30-second interval. Remove from pan immediately to avoid over-browning. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.
Turkey Caesar Burger


Ingredients:
mayonnaise, lettuce, tomatoes, cheese slices

Directions:
Split hoagie sub, spray butter on one side of sub and place on grill for toasting.
After toasting remove.
Spread mayo on both sides of sub.
On bottom part of sub, layer lettuce, tomato and onion.
Drizzle italian dressing on both sides and set hoagie aside.
Grill burgers and add swiss slices on each burger before removal of grill and place on hoagie.
Place pastrami on grill and grill for about 30 seconds to 1 minute-flipping on both sides to cook evenly.
Place pastrami ontop of cheeseburgers.
Assemble sandwich together-press together to get the flavors together!
Cut in half and serve!
Corn, Chilli and Zucchini Squares


Ingredients:
egg, milk, sour cream, cornflour, sugar, sea salt, ground black pepper, chili pepper, chili powder, zucchini, sour cream

Directions:
Mix and combine egg, milk and sour cream with a hand mixer for 2 to 3 minutes.
Add corn flour, sugar, salt, pepper, chopped chili pepper and chili powder. Mix for 1 minute until smooth.
Stir in grated zucchini.
Tip the mixture into the small (20 cm x 28 cm], square baking pan, greased and sprinkled with bread crumbs. Smooth the top of the batter.
Bake in the oven at 200°C for about 30 minutes. Then take it out and cut into equal squares. Smear sour cream on top and return the pan to the oven. Continue to bake for 5 - 10 minutes until golden.
Serve warm with milk or yogurt or as a savory entree.
Stuffed French Toast With Fresh Strawberry Jam and Blueberries


Ingredients:
cream cheese, lemon zest, fresh blueberries, unsalted butter, brown sugar, vanilla extract, ground cinnamon, eggs, powdered sugar, maple syrup, fresh strawberries, sugar, lemon

Directions:
Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling inches.
In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
Strawberry Jam:
In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.
Garlic Dill Rice


Ingredients:
minced garlic cloves, olive oil, rice, chicken broth, dill weed, salt, onion powder

Directions:
In a large skillet, saute garlic in hot olive oil until softened.
Add rice and saute for 2 minutes over high heat.
Add broth and seasonings and bring back to a boil.
Lower heat, cover and simmer for 20 minutes or until done.
Fluff and mix rice and allow to stand uncovered for a few minutes before serving.
Pastiera di Pasqua (Italian Easter Tart with Ricotta)
Category: holidays-and-events

This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.

Ingredients:
1 ⅓ cups cooked wheat grains
¾ cup whole milk
1 tablespoon unsalted butter
2 medium lemons, zested, divided
1 (15 ounce) container ricotta cheese
1 ¾ cups white sugar
2 large eggs
2 large egg yolks
1 tablespoon orange flower water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup chopped candied orange peel
2 sheets frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon powdered sugar, or more to taste

Directions:
Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes. Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan. Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined. Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg. Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour. Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 45 mins
Yields: 1 11-inch tart

Calories: 721.5
Fat: 32.5 g
Saturated fat: 10.8 g
Carbohydrates: 95.8 g
Sugars: 46.5 g
Dietary fiber: 3.6 g
Protein: 15.5 g
Cholesterol: 143.6 mg
Sodium: 256.6 mg
Creamsicle Crush


Ingredients:
Grand Marnier, vanilla vodka

Directions:
n a small pitcher, mix orange juice concentrate, Grand Marnier, and vanilla vodka.
Stir to combine.
Using an ice cream scoop, pack approximately 1 cup shaved ice into a paper snow cone cup (or cocktail glass], then drizzle with a quarter of the creamsicle mixture.
Repeat with remaining ice.
Bourbon Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, garlic clove, ginger, crushed red pepper flakes, light brown sugar, ketchup, cider vinegar, water, soy sauce

Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
Kelewele (Spicy Fried Plantains)
Category: side-dish
By aduani

These fried spiced plantains are a favorite snack in the West African country of Ghana.

Ingredients:
vegetable oil for frying
5  ripe plantains, diced into 1/3-inch chunks
1 small onion
3 tablespoons grated fresh ginger, or more to taste
2  whole cloves, crushed
3 tablespoons ground chile pepper
salt to taste

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place plantains in a bowl. Puree onion in a blender until smooth. Stir in ginger and cloves; pour mixture over the plantains. Mix in ground chile pepper and salt. Stir to coat plantains. Place plantains in the hot oil; fry until browned on all sides, about 5 minutes. Drain on paper towels.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 385.5
Fat: 28 g
Saturated fat: 3.7 g
Carbohydrates: 37 g
Sugars: 17.2 g
Dietary fiber: 2.8 g
Protein: 1.6 g
Sodium: 25.1 mg
Loooozeeana Spicy Caramelized Onion Soup


Ingredients:
onions, brown sugar, flour, vegetable broth, chicken broth, dry white wine, black pepper, gruyere cheese, blue cheese, fresh parsley

Directions:
NOTE: Cajun seasoning is easy to prepare at home and there are several good recipes on this site. As a suggestion this is one I like: Recipe #34011 (omit the oil.].
In a medium stock pot cook the onions in hot oil until onions are tender and softened, about 20 minutes, stirring frequently.
Add the Cajun seasoning and sprinkle the brown sugar onto the onions. Cook for 1 to 2 minutes or until onions are golden.
Stir in the flour, cook for 1 minute more, breaking up any lumps.
Stir in the broth, chicken (or tofu], wine and black pepper. Cook and stir soup until heated through.
Taste and adjust seasoing if necessary. Top each serving with cheese and parsley.
Maicena (Corn Pudding)
Category: world-cuisine
By Eric Bryant

Awesome breakfast pudding. Started with my great grandmother, my mother, then me. Our kids love it! You may add banana slices and mint leaves for touch, taste, and luxury purposes.

Ingredients:
¼ cup cornstarch
2 cups milk
½ cup white sugar, or to taste
½ teaspoon salt
2  egg yolks
1 slice lemon rind
1 teaspoon vanilla extract

Directions:
Heat cornstarch in a pot over medium heat. Stir in milk slowly. Add sugar and salt. Cook and stir until slightly thickened, about 15 minutes. Whip egg yolks in a bowl. Stir in 1/4 of the cornstarch mixture. Transfer the egg-cornstarch mixture to the pot. Cook and stir until combined, about 1 minute. Add the lemon rind; cook and stir until thickened, 7 to 10 minutes. Remove from heat; add vanilla extract and mix well.

Prep time: 5 mins
Cook time: 23 mins
Total time: 28 mins
Yields: 4 servings

Calories: 217.9
Fat: 4.6 g
Saturated fat: 2.3 g
Carbohydrates: 38.5 g
Sugars: 30.9 g
Dietary fiber: 0.1 g
Protein: 5.4 g
Cholesterol: 112.2 mg
Sodium: 345.5 mg
Highly Rated Penne Alla Vodka


Ingredients:
whole tomatoes, extra virgin olive oil, onion, tomato paste, garlic cloves, red pepper flakes, salt, vodka, heavy cream, penne, salt, fresh basil, chicken breasts

Directions:
Puree half of the tomatoes in a food processor until smooth (about 20 seconds].
Chop the remaining tomatoes into 1/2 inch pieces, discarding the cores. Combined the pureed and diced tomatoes in a liquid measuring cup (about 1 2/3 cups]. Add the reserved liquid to equal 2 cups.
Bring 4 quarts water to a boil in a large pot for the pasta. Add 1 tablespoon salt and the pasta to the boiling water. Cook, stirring often, until the pasta is almost al dente.
Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and tomato paste and cook, stirring occasionally, until onion is light golden around the edges (about 3 minutes].
Stir in the garlic and pepper flakes and cook until fragrant (about 30 seconds].
Stir in the tomatoes and 1/2 teaspoon of salt. Remove the saucepan from the heat and add the vodka.
Return the saucepan to medium heat and simmer, stirring frequently, until the alcohol flavor has cooked off (8-10 minutes].
Stir in the cream and cook until hot (about 1 minute].
Reserve 1/4 cup of the pasta cooking water, drain the past, and return it to the pot.
Stir in the sauce and toss to combine. Cook over medium heat until the pasta absorbs some of the sauce (about 1-2 minutes]. You can thin the sauce with the reserved pasta cooking water if needed.
Stir in the basil and serve. Pass grated Parmesan cheese separately for extra flavour!
Slice and add baked chicken on top (optional].
Super Bowl Spicy Pretzels


Ingredients:
canola oil, garlic powder, lemon pepper, cayenne pepper, Worcestershire sauce, soy sauce

Directions:
Preheat Oven at 250º.
Get your basic turkey roaster pan and spray the inside with no-stick cooking spray.
Grab handfuls of pretzels and place them evenly in the roaster, try to avoid dumping in all the excess salt and broken pieces on the bottom of the bag.
Hand mix together all other ingredients in a seperate bowl until all ingredients are mixed up really well.
Pour this mixture evenly over the pretzels in the pan.
Place the lid on and grasp the handles and lid tight and shake the pretzels so that they all are evenly coated.
Place in the oven for 2 hours, stirring and shaking every 30 minutes.
Make sure you stir up the pretzels on the bottom of the pan otherwise they will get burnt. When they are done cooking, I usually set the roaster out and let them cool for 15-20 minutes. After that I place them in a large bowl for serving.
Tomato and Kielbasa Shortcake


Ingredients:
all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, sugar, unsalted butter, sour cream, water, water, kielbasa, plum tomato, onion, fresh jalapeno chilie, fresh cilantro, fresh lime juice, sour cream, water

Directions:
Make Biscuits:
Preheat oven to 425°F.
Sift together flour, cornmeal, baking powder, baking soda, salt, sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in the middle of oven until pale and golden and cooked through - 15 to 20 minutes.  Cool biscuits slightly on a rack.
Make Filling While Biscuits Bake:
Brown kielbasa in a large heavy skillet over moderate heat, turning it and transfer it to a bowl with a slotted spoon.  Our off all but 1 tablespoons fat from skillet, then cook the tomatoes, onion and jalapeno, stirring, until tomatoes are softened, 1 to 2 minutes.
Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
Split warm biscuits and spoon filling and sour cream onto bottom halves.  Put tops on biscuits.
Pink Panther
Category: drinks
By Cheryl-Lynn Nadeau

A nice drink to have around the pool on hot summer days. Garnish with umbrella, pineapple slice and cherry.

Ingredients:
1 cup crushed ice
1 fluid ounce amaretto liqueur
1 fluid ounce vodka
8 fluid ounces pineapple juice
1 teaspoon grenadine syrup
1 slice fresh pineapple
1  maraschino cherry

Directions:
In a blender combine ice, amaretto, vodka, pineapple juice and grenadine. Blend well and pour into a tall chilled glass. garnish with an umbrella, pineapple slice and cherry.

Prep time: 3 mins
Total time: 3 mins
Yields: 1 serving

Calories: 368.7
Fat: 0.5 g
Saturated fat: 0 g
Carbohydrates: 61.7 g
Sugars: 49.1 g
Dietary fiber: 1.7 g
Protein: 1.4 g
Cholesterol: 0 mg
Sodium: 14.2 mg
Green Bean and Basil Salad


Ingredients:
green beans, olive oil, vinegar, fresh basil leaf, garlic, salt, fresh ground black pepper, scallions

Directions:
Steam the green beans for about 10 minutes, until tender., You can also cook them in the microwave for about 4 minutes., Set aside in a bowl., Whisk together the oil, vinegar and seasonings., Pour this over the green beans., Add the scallions and toss gently., Cover and place in the fridge until cold., The flavor really intensifies if you let the salad chill for 24 hours.
Mexican Paella with Cauliflower Rice
Category: trusted-brands-recipes-and-tips
By Diana71

A deliciously tempting, grain-free paella made Mexican style with flavorful chorizo. This recipe has a wonderful earthy background flavor and a deep color. It makes a beautiful presentation for dinner.

Ingredients:
1 pound chorizo sausage
1  skinless, boneless chicken breast
3 cups cauliflower rice, divided
1 medium onion, diced
1 large yellow or orange bell pepper, seeded and chopped
1 pinch salt
ground black pepper to taste
3 cloves garlic, finely minced
1 (14.5 ounce) can Hunt's® Diced Tomatoes
2  bay leaves
1 ½ teaspoons fresh thyme leaves
½ teaspoon crushed saffron threads
½ teaspoon dried basil
½ cup water
2 tablespoons tomato paste
2 cubes  chicken bouillon
1 cup frozen peas
3  frozen tilapia fillets

Directions:
Place paella pan or large flat-bottomed pan over medium-high heat. Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes. Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned. Transfer chicken and sausage to a plate. Reduce heat to medium and add 2 cups of the cauliflower rice. Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor). Add the diced onion and bell pepper. Season with a pinch of salt, and pepper to taste. Add the minced garlic. Cook 2 minutes longer. Pour canned tomatoes into pan. Add bay leaves, thyme leaves, saffron, and basil. Mix well. Transfer sausage and chicken mixture back to pan. Add water, tomato paste, and bouillon. Stir to combine all ingredients. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes. Remove lid and fold in peas and remaining 1 cup of cauliflower rice. Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes. Remove lid and check for doneness. Gently break apart fillets with wooden spoon, and stir to incorporate chunks of fish into paella. Serve from the pot at the table!

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 368.4
Fat: 22.7 g
Saturated fat: 8.4 g
Carbohydrates: 12.2 g
Sugars: 5.3 g
Dietary fiber: 2.9 g
Protein: 28.6 g
Cholesterol: 73.9 mg
Sodium: 1244.3 mg
Bruna Bönor (Brown Beans)


Ingredients:
water, brown sugar, dark corn syrup, vinegar, salt, nutmeg, cornstarch, cold water

Directions:
Wash and drain beans.
Add 7 cups water.
Cover and let stand overnight.
In the morning, bring to simmering point.
Cover tightly and simmer 3- 3 1/2 hours or until beans are tender.
Add sugar, syrup, vinegar, salt and nutmeg.
Mix cornstarch with 1 tablespoon cold water and stir into beans.
Simmer uncovered 15 minutes, until thickened (you may need to add more cornstarch].
Serve hot.
Sausage Scrambles and Cheese


Ingredients:
extra virgin olive oil, breakfast sausage, eggs, half-and-half, milk, cheddar cheese, plum tomato

Directions:
Preheat a nonstick skillet over medium high heat. Add extra-virgin olive oil or vegetable oil, 1 turn of the pan, add sausage and brown and crumble the meat, 5 or 6 minutes. Remove the sausage from the pan and drain off some of the fat. Return pan to heat and reduce the temperature to medium low.
Whisk together the eggs, half-and-half or milk, hot sauce, salt and pepper. Scramble the eggs until soft, then add cheese and continue to scramble another minute or so to finish cooking eggs and to begin to melt the cheese bits.
Remove pan from heat and combine sausage and eggs.
Garnish servings of the eggs with a few pieces of diced fresh tomato.
Serve plates of sausage scrambles with pancakes, or for a simple supper, serve with toasted whole grain bread, buttered and drizzled with honey.
BBQ Bananas


Ingredients:
bananas, dark rum, demerara sugar, orange, juice and zest of, ground cinnamon, butter, margarine, ice cream

Directions:
Cut 4 large rectangles of baking foil, peel the bananas (keeping them whole] and lay one on each piece of foil. Stab them carefully in several places with a small toothpick.
Mix together rum, sugar, orange juice and cinnamon, add to each parcel and place 1/4 of the butter on top of the banana in each parcel.
Carefully join up the long sides of the foil over the banana and fold over several times to seal, then fold up the short ends of the foil so that the liquid can not escape during cooking.
Place the parcels on the BBQ and grill for 15 minutes, turning them over once after 7 minutes.
Open the parcels carefully and transfer to serving dishes, pour over liquid that is left in the foil, decorate with orange slices and serve with whipped cream or icecream.
Julie's Creamed Spinach


Ingredients:
frozen chopped spinach, butter, sweet onion, flour, low-sodium chicken bouillon cube, boiling water, kosher salt, fresh ground pepper, nutmeg

Directions:
Thaw spinach and squeeze water out.
Over medium-high heat, melt butter and sautee onion until translucent.
Add flour and stir for a minute or two until just slightly browned.
Add cream, a little at a time, continually stirring.  When thickened, turn heat down to low.
In a coffee cup, add boiling water to chicken bouillon to dissolve it.  Then add that to the white sauce along with the salt, pepper and nutmeg.
Add spinach, cover and heat a few more minutes until spinach is hot.
Carrot Cake Cupcakes
Category: desserts
By WilsonsKM

Topped with a sweet cream cheese frosting and made with toasted pecans and spices, these easy carrot cake cupcakes make the perfect treat for parties!

Ingredients:
1 ½ sticks unsalted butter, softened
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
2 large eggs
½ teaspoon pure vanilla extract
1 cup grated carrots
½ cup chopped toasted pecans
4 ounces cream cheese
2 tablespoons unsalted butter, softened
⅜ cup white sugar
1 teaspoon pure vanilla extract
1 pinch ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 15 cupcake cups with paper liners. Beat 1 1/2 sticks of butter with an electric mixer in a large bowl until creamy. Beat in sugar. Combine flour, baking soda, cinnamon, allspice, and salt in a medium bowl or on a piece of parchment paper; mix well. Add to the butter mixture, alternating with eggs, beating well after the addition of each. Add vanilla extract and mix. Add carrots and beat on medium speed until well incorporated. Fold in pecans. Scoop batter evenly into the prepared cupcake cups. Bake in the preheated oven until set and a toothpick inserted into the center of a cupcake comes out clean, 20 to 22 minutes. Remove from the oven and let rest for 10 minutes before transferring to a wire rack to cool completely. Beat cream cheese and butter for frosting together in a large bowl until light and fluffy. Add sugar gradually, beating constantly. Mix in vanilla extract and cinnamon. Frost cooled cupcakes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 15 cupcakes

Calories: 263.3
Fat: 16.8 g
Saturated fat: 8.9 g
Carbohydrates: 26.5 g
Sugars: 19 g
Dietary fiber: 1 g
Protein: 2.8 g
Cholesterol: 61.6 mg
Sodium: 200 mg
Kelly's Banana Bread


Ingredients:
sugar, bananas, egg, butter, baking soda, flour

Directions:
Preheat oven to 350 degrees., Grease loaf pan., Cream butter and sugar together., Add all other ingredients to butter/sugar mixture except bananas., Mash bananas and add in last., Blend all ingredients together.  Batter will be chunky., Bake 1 hour., Cool before removing from pan.
Green Beans With Parsley


Ingredients:
green beans, parsley, olive oil

Directions:
Top an tail the beans if required. If you use baby beans then this step can be omitted.
Cook beans in boiling salted water, until cooked to your liking.
Strain and toss with olive oil and chopped parsley.
Onion Flavored Rice Mix


Ingredients:
rice, parsley flakes, salt

Directions:
Combine all ingredients and mix until evenly distributed.
Store in a cool dry place.
Use within 6 months.
Cooking directions: for 8 servings.
Boil 3 cups water in a covered pan.
Add 1 1/3 cups of rice mix; stir.
Cover and simmer for 20 minutes or until liquid is absorbed.
Green Bean Casserole


Ingredients:
French style green beans, sharp cheddar cheese

Directions:
Drain the green beans, and grate the cheese
In a 9x13" baking dish, mix the 4 cans of green beans, mushroom soup, 1/2 lb of cheese and 1/2 can of the french fried onions.  Mix well.
After everything is mixed up, cover the top evenly with the rest of the cheese, and then top with the rest of the onions onions.
Bake for 30 minutes at 400°F, until the cheese is melted and some of the onions are crispy.