xiaoxl/recipe_data huggingface dataset:
Greeny's Chewy Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, shortening, sugar, light brown sugar, eggs, vanilla, chocolate chips

Directions:
In a medium bowl, stir flour with baking soda and salt; set aside.
In large mixing bowl, cream butter and shortening with sugar, brown sugar, eggs, and vanilla.
Preheat the oven to 350 degrees F.
Gradually blend dry mixture into creamed mixture. Stir in chocolate chips.
Drop by tablespoon (I use a cookie scoop] onto parchment-lined cookie sheets.
Bake for 9-11 minutes (I bake for 10 to start, and as the last few sheets go in, I lessen it to 9 1/2 minutes. I would say if you're going to bake them for 9, let them cool for longer on the cookie sheet before removing them to the wire rack].
Cool completely on a wire rack before storing in an airtight container.
To make bar cookies, pat the dough down into a 9x13 pan, and bake at 350 degrees F for 30 minutes.
Blueberry Streusel Muffins


Ingredients:
milk, eggs, pure vanilla extract, all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, blueberries, lemon zest, unsalted butter

Directions:
Preheat oven to 350 degrees F
Line muffin pans with paper liners or spray with a vegetable spray.
In a small measuring cup mix together the milk, eggs, and vanilla extract.  Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.
Gently fold in the blueberries and lemon zest.
Add the milk and egg mixture to the flour mixture.   Stir until just combined.
Fill each muffin cup about two-thirds full with the batter.
For streusel topping:  Melt the remaining 2 tablespoons butter and drizzle over the reserved 1 cup of streusel topping.
Mix together with a fork until it is crumbly and looks like coarse meal.
Sprinkle a couple of teaspoons of the streusel over the top of each muffin.
Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes.
Place on a wire rack to cool.
Dill Pesto


Ingredients:
fresh dill leaves, fresh flat-leaf parsley, pistachios, pine nuts, garlic, extra virgin olive oil, parmesan cheese

Directions:
In a blender or food processor, place the dill, parsley, nuts, and garlic., Whirl until finely minced., Add the oil and cheese, and process until blended., Transfer to a small bowl, cover and chill.
Yellow Squash Butter Cracker Casserole


Ingredients:
onion, cheddar cheese, eggs, milk, butter, salt, ground black pepper, butter

Directions:
Preheat oven to 400 degrees F (200 degrees C].
Place squash and onion in a large skillet over medium heat.
Pour in a small amount of water.
Cover, and cook until squash is tender, about 5 minutes.
Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese.
Stir half of the cracker mixture into the cooked squash and onions.
In a small bowl, mix together eggs and milk, then add to squash mixture.
Stir in 1/4 cup melted butter, and season with salt and pepper.
Spread into a 9x13 inch baking dish.
Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
Jaime's Chorizo Enchiladas


Ingredients:
ground pork, red wine vinegar, cumin seed, garlic cloves, fresh oregano, ancho chili, salt, fresh ground pepper, olive oil, tortilla, pico de gallo, queso fresco

Directions:
For the chorizo:
Using a food processor, process the pork, vinegar, smoked paprika, coriander, cumin, garlic, oregano and chiles until combined. Sprinkle with the salt and some pepper.
In a large skillet, heat the oil over medium-high heat and cook, stirring, until the meat is cooked through, about 10 minutes. Add a little water to keep the meat moist if necessary.
Serve on tortillas with refried beans, pico de gallo and cheese.
Cook's Note:
Add some salsa and cheese at the end of cooking the meat to maximize the flavors and bring moisture to the meat.
Cream of Portabella Soup


Ingredients:
garlic clove, celery, sweet onion, portabella mushrooms, butter, half-and-half, dry sherry

Directions:
In a medium saucepan sauté garlic, onion and celery in 1 tablespoon of butter for about 5 minutes. Slice 1/2 mushroom in bite-size pieces and set aside.
Dice the rest of the mushrooms and add to sautéing vegetables.
Cook until all of the  vegetables are soft, about 5-8 more minutes. Add sherry, stir and remove from the heat. With a handheld blender (or you can use a food processor], purée vegetables until smooth.
If you need to, add some of the half and half to aid in blending.
Return to stove, add the rest of the half and half, the sliced mushrooms and the last tablespoon of butter.
Heat until sliced mushrooms are cooked, about 5-8 minutes,  taste, adding  salt and pepper if needed,  and serve. Enjoy!
Philly Cheesesteak Egg Rolls
Category: appetizers-and-snacks
By kimmi

Philly cheesesteak sandwich in a crispy shell and made with ground beef!

Ingredients:
1 pound ground beef
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons butter
1  yellow onion, chopped
½  green bell pepper, chopped
24  egg roll wrappers
12 slices American cheese
¾ cup vegetable oil for frying

Directions:
Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan. Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers. Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly. Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 24 egg rolls

Calories: 133.4
Fat: 8.9 g
Saturated fat: 4.6 g
Carbohydrates: 6 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 7.2 g
Cholesterol: 28.3 mg
Sodium: 330.3 mg
Chilli Chicken Noodles With Coriander Pesto


Ingredients:
parmesan cheese, cashews, garlic cloves, chicken breasts, sambal oelek, red onion, cherry tomatoes, lemon juice

Directions:
Process coriander, parmesan, cashews and garlic until smooth.
Cut each chicken breast into half, hoizontally.
Heat the 1 tblsp oil in a large frying pan over a moderate heat.  Cook chicken for 3 minutes each side or until cooked.  Transfer to a heatproof plate.  Brush with sambal oelek.  Cover with foil; rest for 5 minutes.  Slice.
Add onion and tomatoes to pan.  Cook and stir for 2 - 3 minutes or until onion softens.  Remove from heat.
Cook noodles in a large saucepan of boiling salted water, stirring occasionally for 3 minutes or until tender.  Drain; return to pan.  Add chicken, coriander pesto, tomato mixture, spinach leaves and lemon juice.  Season with salt.  (I only ever use Himalayan Crystal Rock Salt now days - google it to see why].  Toss to combine.
Spoon into shallow serving bowls.  Serve at once.
Margarita Pizza


Ingredients:
mozzarella cheese, tomato puree

Directions:
Make a pizza base and top with cheese and tomato.
Put it in the oven for 20 minutes then take it out and decorate with extra toppings and a stuffed crust.
Instant Spiced Beverage Mix


Ingredients:
granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground allspice, ground cloves

Directions:
MEASURE all ingredients into a medium resealable container: 1 cup granulated sugar, 6 tablespoons French vanilla flavored instant coffee creamer, 2 tablespoons Butter Buds, 1 tablespoon ground cinnamon, 2 teaspoons ground nutmeg, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cloves; SEAL container; SHAKE well until thoroughly combined.
TO MAKE A SINGLE-SERVING HOT BEVERAGE: Stir 2 level tablespoons beverage mix into a mug with 6 ounces hot water. Add 2 ounces cream. Stir and microwave to reheat if necessary. Top with whipped cream and garnish with a dusting of cinnamon or nutmeg. Serve and enjoy.
TO MAKE A SINGLE-SERVING EGG-FREE NOG: Stir 2 level tablespoons beverage mix into a mug with 8 ounces cream or half and half. Stir and microwave to heat, if desired. Serve and enjoy.
TO MAKE A SINGLE-SERVING EGG-FREE TOM & JERRY: Stir 2 level tablespoons beverage mix into a mug with 6 ounces hot water. Add 1 ounce cream. Add 1 fluid ounce brandy and 1/2 fluid ounce rum. Stir and microwave to heat. Serve and enjoy.
TO FLAVOR COFFEE OR TEA: Add desired amount to hot coffee or tea. Stir. Serve and enjoy.
TO FLAVOR HOMEMADE ICE CREAM: Add desired amount to sugarless cream batch for ice cream. Mix thoroughly. Add sugar to desired sweetness. Pour into ice cream maker. Prepare ice cream as usual. Serve and enjoy.
Low-Calorie Vegan Chili
Category: soups-stews-and-chili
By Dawn Gainor

This low-calorie, deliciously filling chili you are sure to enjoy as a main dish!

Ingredients:
1 (28 ounce) can diced tomatoes
3 cups water
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can red beans, drained
1  yellow onion, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can mushroom stems and pieces, drained
½  yellow bell pepper, diced
½  orange bell pepper, diced
3 tablespoons chili powder
2 tablespoons garlic powder
2 pinches salt

Directions:
Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 220.4
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 42.5 g
Sugars: 11.5 g
Dietary fiber: 13.4 g
Protein: 11.9 g
Sodium: 1009 mg
Easy Peasy Salad


Ingredients:
frozen baby peas, cheddar cheese, ham, red onion, hard-boiled eggs, mayonnaise, vinegar, sugar, salt, pepper, paprika

Directions:
In a large bowl, mix together peas, cheese, ham, onion, and egg.
In a small bowl, whisk together mayo, vinegar, sugar, salt and pepper; pour over the salad combo and toss to coat well.
Place in a serving bowl and sprinkle w/ paprika for garnish.
Tastes Like Thanksgiving Casserole


Ingredients:
potatoes, mashed potatoes, celery ribs, onion, butter, poultry seasoning, rubbed sage, chicken broth, garlic powder, sour cream, cream cheese, pepper, salt

Directions:
Preheat oven to 350°F.
Grease a 9 by 13 baking dish.
Peel and cut potatoes into chunks.
Place in a Dutch oven and cover with water.
Bring to a boil, reduce heat, cover and cook until tender, about 15-20 minutes.
Meanwhile, chop celery and onion.
Saute in butter until tender and remove from heat.
In a large bowl, combine stuffing cubes, poultry seasoning and sage.
Stir in broth and sauteed celery and onions and transfer to greased baking dish.
In a large bowl combine turkey, soup, garlic powder, and 1/4 cup of the sour cream.
Spoon over stuffing mixture.
Drain potatoes and mash.
Beat the remaining sour cream, cream cheese, pepper and salt into the potatoes (or leftover mashed potatoes], and spread over turkey mixture.   The baking dish will be rather full.
Sprinkle with cheese and bake uncovered for 30-35 minutes.
Cherry Chocolate Cookies


Ingredients:
butter, sugar, eggs, pure vanilla extract, all-purpose flour, cocoa powder, cream of tartar, baking soda, salt, dried cherries, maraschino cherry

Directions:
Preheat oven to 350 degrees.
Grease a large cookie sheet.
Beat butter and sugar in a large bowl with mixer at high speed, until light and fluffy.
Add egg and vanilla; beat until well blended.
Combine flour, cocoa, cream of tartar, baking soda and salt in a medium bowl; add to butter mixture.
Mix until uniform.
Mix in chopped cherries.
Drop dough by tablespoonfuls onto prepared cookie sheet.
Bake about 10-12 minutes or until set.
Basic Cranberry Sauce


Ingredients:
cranberries, sugar, water

Directions:
Boil sugar and water together for 5 minutes.
Add cranberries and boil, without stirring, till skins pop, approximately 5 minutes.
Remove from heat and cool.
Italian Lemon Coffee Cake
Category: world-cuisine
By Kim's Cooking Now

"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!

Ingredients:
¼ cup sliced almonds
2  eggs
¾ cup white sugar
½ cup vegetable oil
¼ cup freshly squeezed lemon juice
1  lemon, zested
1 ½ cups all-purpose flour
1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
⅓ cup powdered sugar
1 ½ teaspoons lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside. Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter. Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 1 small Bundt(R) cake

Calories: 337.7
Fat: 16.7 g
Saturated fat: 2.3 g
Carbohydrates: 43.3 g
Sugars: 24.3 g
Dietary fiber: 1 g
Protein: 4.6 g
Cholesterol: 46.5 mg
Sodium: 18.1 mg
Classic Rice Pilaf
Category: side-dish
By Chef John

Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
½  onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 ½ teaspoons salt
1 pinch saffron  (Optional)
¼ teaspoon cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice. Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil. Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 312.4
Fat: 9.1 g
Saturated fat: 3.3 g
Carbohydrates: 51.7 g
Sugars: 1.2 g
Dietary fiber: 1.2 g
Protein: 5 g
Cholesterol: 10.6 mg
Sodium: 955.6 mg
Taco Seasoning Packet for the Frugal Home-Maker


Ingredients:
chili powder, basil, oregano, parsley, garlic powder, cumin, water

Directions:
Tear off a 4-inch strip of aluminum foil, then tear the rectangle in half to have a roughly 4x4 square OR use a snack-size zipper bag.
Dump all spices & herbs in a small pile.
Fold foil edges up, pressing folds firmly to seal tightly.
Store in a cool dark container.
AT SERVING TIME:  Sprinkle packet contents over browned hamburger, add water.
Simmer lightly, cover with lid to allow onions to re-plump.
After about 7 minutes, check if water has simmered off and if onions are plumped up.  If not, add another tablespoon (or two], and continue plumping.
We prefer our taco/enchilada meat a bit juicy, but you may wish to remove the lid and let it dry before serving.
USES:  tacos, taco salad, burrito, tostada, enchilada, Mexican lasagna.
Japanese Fruit Pie
Category: desserts
By Carolyn

A wonderful sequel to a traditional pecan pie.

Ingredients:
1 (9 inch) unbaked pie shell
2  eggs, beaten
⅓ cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
½ cup chopped pecans
½ cup shredded coconut
½ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell. Bake in preheated oven for 40 minutes. Cool before serving.

Yields: 1 - 9 inch pie

Calories: 403.9
Fat: 23.1 g
Saturated fat: 9.5 g
Carbohydrates: 47.7 g
Sugars: 33.5 g
Dietary fiber: 1.7 g
Protein: 3.8 g
Cholesterol: 66.8 mg
Sodium: 243.1 mg
Chicken Salad Like Whole Foods'


Ingredients:
boneless skinless chicken breasts, celery, pecans, seedless grapes, mayonnaise, cider vinegar, honey, poppy seeds

Directions:
Combine mayonnaise, cider vinegar, honey, poppy seeds and salt and pepper.
Refrigerate overnight for the flavors to meld
Place chicken breasts in a shallow baking dish with 1/4-1/2 cup water.
Cover chicken and bake in a 375F oven until cooked through - about 25-30 minutes.
Cool and cut the chicken breasts into 3/4 inch pieces (or whatever bite size you wish] then chill.
Add the chopped celery, chopped toasted pecans, and grapes.
Pour the dressing mixture over the chicken mixture and combine gently until coated.
Serve on top of a green salad or as a sandwich.
Kacamak With Potatoes and Cheese (Bosnia Herzegovina)


Ingredients:
water, potatoes, salt, yellow cornmeal, feta cheese, cheese

Directions:
Bring the water to a boil. Add the cooked potatoes and salt and boil until the potatoes start to break apart.
Without draining the water, gently mash up the potatoes. Slowly add the cornmeal, continuing to stir. The texture should be like cream of wheat. Don't let it get too thick (you may not need all the cornmeal the recipe calls for].
When the kacamak is done cooking add a little oil.
Lasagne


Ingredients:
parmesan cheese, milk, butter, flour, minced beef, onions, celery, carrots, plum tomatoes, red wine, olive oil, salt

Directions:
White Sauce: Heat the butter, add the flour and cook for 10 mins until it has formed a "honeycomb consistency", or roux. Slowly add the warm milk in stages, stirring continually until it has a "sauce-like" consistency.
Bolognese: Sweat the chopped vegetables in olive oil, add the mince and a pinch of salt. When all the liquid from the mince has evaporated, add the red wine and, when evaporated, add the tinned plum tomatoes. Cook gently for 2 hours on a very low heat.
Mix the bolognese with the bechamel. Check the seasoning.
In a baking dish add a couple of ladles of bechamel and sauce. Lay a sheet of pasta on top. Add more sauce on the top and spread with Parmesan. Continue until the dish is full.
Cook in the oven for 25-40 minutes at 180°C.
Non-Vegetarian Tomato Soup


Ingredients:
diced tomatoes, extra virgin olive oil, black pepper, celery, carrot, yellow onion, minced garlic cloves, chicken broth, bay leaf, butter, fresh basil leaf, heavy cream

Directions:
Preheat oven to 450.
Strain can of tomatoes well, reserving liquid. Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.
Drizzle 1/4 cup of extra virgin olive oil over the tomato chunks.
Roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize.
While tomatoes roast, dice celery, carrot, onion, and garlic.
Pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low.
Add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft.
Once vegetables are softened, add roasted tomatoes, butter, tomato juice, bay leaves, and chicken broth, and simmer, covered, for an additional 15-20 minutes.
Once everything's soft and well blended, add cream and basil.
Puree with an immersion blender or in a standing blender until smooth.
Sweet and Hot Sesame Nori Strips


Ingredients:
cayenne pepper, sesame seeds, nori, salt

Directions:
Preheat oven to 350 degrees F.
Whisk together the rice syrup and oil in a small bowl then stir in the cayenne.
Place the sesame seeds in a small bowl, with water to cover.
Swish to rinse and pour off any floaters.
Drain the seeds in a strainer, then transfer to a dry skillet and toast until fragrant.
Tear each nori sheet into three strips.
Use a pastry brush to paint each strip with a thick coat of the syrup mixture.
Sprinkle liberally with toasted sesame seeds and sprinkle liberally with salt.
Place the nori strips on a parchment covered baking sheet and bake for 10 minutes to allow the coating to set, then turn the strips over and paint the other sides with the syrup mixture.
Sprinkle as before with sesame seeds and salt.
Return to the oven for 10 minutes, then set aside for 20 minutes to crisp.
Break each strip in two pieces.
Great snack with hot sake or beer.
Bob's Three Bean Salad
Category: salad
By Kenneth Isakson

This is a very simple recipe to make and it takes very little time or expense to put it together. You can substitute any bean you would like of add additional varieties to make a four or five bean salad. It's your food, make it the way you would like.

Ingredients:
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans cut green beans, drained
2 (15 ounce) cans garbanzo beans, drained
1 large sweet onion, sliced
3 cloves garlic, chopped
1 tablespoon white sugar
1 tablespoon Italian seasoning
1 cup rice wine vinegar
1 cup balsamic vinegar
¼ cup olive oil, or more if needed
½ teaspoon salt, or to taste

Directions:
Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 283.3
Fat: 8.2 g
Saturated fat: 1.1 g
Carbohydrates: 43.6 g
Sugars: 7.3 g
Dietary fiber: 11.6 g
Protein: 10.3 g
Sodium: 761.2 mg
Taco Bean Rice a Roni


Ingredients:
spaghetti, brown rice, margarine, butter, chicken broth, chicken bouillon cubes, black beans, hot water, ground cumin, black pepper, tomato sauce, corn tortillas

Directions:
In large frying pan add spaghetti, brown rice and margarine.
Stir on medium heat until spaghetti and brown rice starts to turn a golden color.
Add opened black beans with juice, minced dried onion chicken broth base or bouillion cubes, hot water, chili pepper. ground cumin, black pepper and tomato sauce.
Stir to mix all ingredients.
Cover and turn heat to low. Simmer 20 to 25 minutes. Stir occasionally.
Take off when spagetti and rice is cooked and liquid absorbed.
Serve with warmed tortillas.