xiaoxl/recipe_data huggingface dataset:
Foil Pack Taco Chicken Dinner


Ingredients:
boneless skinless chicken breast halves, potatoes, cheese, salsa, sour cream

Directions:
Preheat oven to 400 degrees. Sprinkle taco seasoning mix evenly over chicken, set aside. Using four large sheets of aluminum foil; place 1/2 cup of potatoes on center of each sheet. Layer one chicken breast, 1/4 cup of cheese and 2 tablespoons of salsa on each pile of potatoes.
Bring up sides of foil. Double fold top and ends to seal each packet, leaving room for heat to circulate inside. Place each packet, in single layer, on a 15x10x1-inch baking pan.
Bake for approximately 25 minutes or until chicken is cooked through, no pink juices,  and potatoes are fork tender. Remove the packets from oven and let stand for 5 minutes.
Using a sharp knife, cut slits in each foil packet to release steam before opening. To serve, place one packet on each of 4 plates and top with sour cream.
Chunky Gazpacho


Ingredients:
zucchini, cucumbers, red onions, sweet peppers, garlic cloves, honey

Directions:
Dice all vegetables and place them in a large bowl.
In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
Taste and adjust the flavour if needed.  More honey if too tart, more balsamic if to sweet, or add hot sauce if you want more heat.
Stir in the vegetables and serve cold or at room temperature.
Shrimp and Oyster Po'Boy


Ingredients:
mayonnaise, tomatoes, lettuce, yellow cornmeal, shrimp

Directions:
Cut the French bread in half, crosswise. then cut both of the pieces horizontally in half. Spread the mayo on the bread. Arrange the tomatoes and lettuce on the bottom halves of the bread.
Put enough oil into a large and heavy-bottomed pot (or electric deep-fryer] to come up halfway on the sides and then heat the oil over high heat until it reaches 360 degrees F. (Be careful!].
Mix the cornmeal with the Creole seasoning and then add the oysters and shrimp, toss to coat. Shake off any excess breading.
In batches (no crowding], carefully deep-fry the seafood, turning frequently, until they get a nice golden brown, about 2 minutes. Use a slotted spoon to transfer the seafood to paper towels to drain. Repeat until you've cooked all the seafood.
Put the warm oysters and shrimp on top of the lettuce and tomatoes, season to taste with the hot sauce and top with the bread tops. Enjoy!
Creamy Mushroom Sauce
Category: side-dish
By Michele

This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

Ingredients:
2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

Directions:
Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute. Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 10 servings

Calories: 138.6
Fat: 13 g
Saturated fat: 7.9 g
Carbohydrates: 2.2 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 3 g
Cholesterol: 42.4 mg
Sodium: 145.7 mg
Grandma Z's Crunch Salad
Category: salad
By wildcat02

Lots of vegetables in a creamy curry dressing. Perfect side dish for a summer BBQ.

Ingredients:
1 pound bacon
5 cups chopped broccoli florets
2 cups grapes
1 cup diced celery
1 cup diced jicama
½ cup chopped green onions
1 cup mayonnaise
¼ cup white sugar
2 tablespoons vinegar
½ teaspoon curry powder
1 tablespoon pine nuts, or to taste

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl. Whisk mayonnaise, sugar, vinegar, and curry powder in a bowl until well blended. Pour dressing over vegetables and toss with crumbled bacon and pine nuts.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 servings

Calories: 309.3
Fat: 24.5 g
Saturated fat: 4.8 g
Carbohydrates: 16.6 g
Sugars: 11.9 g
Dietary fiber: 2.5 g
Protein: 7.7 g
Cholesterol: 24.8 mg
Sodium: 495.3 mg
Pumpkin Tartlets


Ingredients:
brown sugar, tapioca flour, xanthan gum, cinnamon, granola cereal, shortening, canned pumpkin, light brown sugar, baking powder, salt, pumpkin pie spice, cinnamon, ginger, clove

Directions:
1] Preheat oven to 350°F.
2] Make your crust. Mix brown sugar, rice flour, tapioca flour, xanthan gum, cinnamon, and granola until combined. With a fork, cut in the shortening until it looks crumbly.
3] Lightly grease a muffin pan or line with muffin liners.
4] Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside.
5] To make the yummy pumpkin filling, mix together rice flour, baking powder, pumpkin spices, and salt. Set aside.
6] In separate bowl, mix pumpkin, rice milk, brown sugar, and oil until combined. Add the flour mixture to the pumpkin and mix well.
7] Fill the muffin tray with pumpkin filling. Top off with a sprinkle of the extra crust mixture. (There maybe extra topping depending on how much you prefer on top].
8] Bake tarts for 10 minutes or until lightly browned. Let cool in muffin pan for about 15 minutes before removing. Remove carefully, (i.e. with 2 spoons]. Serve warm or cold. Keep fresh in the refrigerator.
*To crumble granola, process lightly in a food processor or place in a plastic bag and lightly pound out with a rolling pin.
Beth's Baked Fish
Category: seafood
By Beth Boyd

A very quick, easy, and flavorful dish to prepare when you are short on time. Use your favorite white fish.

Ingredients:
¼ cup unsalted butter, melted
½ teaspoon seasoned salt
½ teaspoon dried dill weed
¼ teaspoon garlic powder
2 (4 ounce) fillets cod fillets

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides. Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 301.2
Fat: 24.1 g
Saturated fat: 14.6 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 21.4 g
Cholesterol: 113.7 mg
Sodium: 301.6 mg
Creole Seasoning


Ingredients:
paprika, salt, garlic powder, fresh ground pepper, onion powder, cayenne, dried oregano, dried thyme, sugar

Directions:
Mix well., Put in air tight jar.
Healthy Veggie Scramble


Ingredients:
eggs, spinach, onion, green pepper, mushroom, tomatoes

Directions:
"Sautee veggies with non-fat cooking spray, add scrambled eggs, cook until done."
Cream Cheese Spritz Cookies
Category: desserts
By Patty2007

These cookies are a family tradition every Christmas in my family, especially in tree or wreath form! The cream cheese gives regular spritz cookies a nice little boost.

Ingredients:
1 cup butter, at room temperature
1 (3 ounce) package cream cheese, at room temperature
½ cup white sugar
1 teaspoon vanilla extract
8 drops green food coloring, or as desired  (Optional)
2 cups all-purpose flour

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Cream butter and cream cheese together in a bowl using an electric mixer; add sugar and beat well. Mix in vanilla extract and food coloring. Slowly add flour and mix well to combine. Fill a cookie press with dough and form cookies onto ungreased cookie sheets. Bake in the preheated oven until edges are set, 8 to 10 minutes, making sure to remove at the first hint of browning.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 1/2 dozen cookies

Calories: 59.9
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 5.4 g
Sugars: 1.9 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 10.8 mg
Sodium: 29 mg
Sunday Coffee Cake


Ingredients:
flour, brown sugar, salt, shortening, baking powder, baking soda, cinnamon, nutmeg, buttermilk, eggs

Directions:
Grease/flour two 8-inch round pans or one 13x9 pan.
(I use the 13x9 pan].
In mixing bowl, combine the flour, sugar, and salt.
Toss together.
Then add the shortening.
Using a fork or pastry blender, work shortening into the dry ingredients until the mixture is in fine crumbs.
Scoop out 1/2 cup of the crumbs and set aside.
This will be used as topping later.
To the rest of the crumbs, add the baking powder, baking soda, cinnamon, and nutmeg.
Mix well.
Add the buttermilk and eggs.
Stir until blended.
The batter should not be smooth.
Spread the batter in prepared pan (s].
Sprinkle batter with reserved crumbs.
Bake at 375 for 25-30 minutes, or until toothpick inserted in center of cake comes out clean.
Serve warm from the pan.
**Forthe buttermilk, I often use what milk I have on hand, with 1 TBSP vinegar added per cup of milk.
Chard and Onion Omelet (Trouchia)


Ingredients:
olive oil, red onions, chard leaves, garlic clove, eggs, parsley, basil, thyme, gruyere, parmesan cheese

Directions:
Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together], then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyere and half the parmesan.
Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.
Simple Broccolini
Category: side-dish
By JUMAHA

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.

Ingredients:
1 bunch broccolini
2 tablespoons olive oil
1 clove garlic, minced
1  lemon wedge
salt and ground black pepper to taste
1 pinch red pepper flakes  (Optional)

Directions:
Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet. Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 218
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 17.5 g
Sugars: 5.4 g
Dietary fiber: 3.2 g
Protein: 8.3 g
Sodium: 145.2 mg
Vegetable Pancakes


Ingredients:
all-purpose flour, baking powder, salt, egg, milk, zucchini, spring onions, eggs, fresh coriander, black pepper

Directions:
Make up pancake batter first.
Sift flour,salt and baking powder into bowl. Make a well into the centre and add beaten egg gradually stirring in as much flour as it will take. Add the milk slowly absorbing the rest of the flour.
Let stand while preparing vegetable ingredients.
Squeeze out the grated zucchini and put into a mixing bowl.
Add all other listed vegetable ingredients and mix before adding to the batter.
Spread about 2 tablespoons of batter mixture for each pancake into a lightly oiled non stick frypan on medium heat. Cook until golden brown (about 3 minutes] on one side and flip.
Granny's Sugar Cookies


Ingredients:
butter, sugar, egg, all-purpose flour, baking powder, salt, vanilla

Directions:
Divide dough in two parts.
Chill 1 to 2 hours for easy handling.
Roll dough, one part at a time, (keep 2nd cold till ready to roll] to 1/8-inch thickness and cut with cookie cutters.
Transfer to cookie sheet.
Preheat oven to 375°F.
Bake for 8-10 minutes.
Frost if desired.
Blackened Grilled Halibut


Ingredients:
halibut fillets, garlic powder, dried thyme, dried basil, salt, black pepper, cayenne pepper, butter, olive oil

Directions:
Preheat the grill.  Combine all the dried spices in a small bowl.  Melt the butter and combine with the olive oil in a shallow dish.  Dip each halibut filet in the butter and oil and place on a baking sheet. Sprinkle each side of the fish generously with the spice combination, and allow to sit for 15 minutes.
Place the filets on a well oiled grill for 4 mins and carefully turn them over.  Grill for an additional 4-5 mins on the second side, or until the fish is flaky.
Great with coleslaw!
Easy Mango Tomato Pico De Gallo


Ingredients:
mangoes, tomatoes, mini sweet peppers, habanero pepper, lime juice, Tabasco sauce

Directions:
The easiest way to prepare the mangos:
Place mango on a cutting board, stem side down and hold. With a sharp knife, about 1/4 ” from center make a vertical cut down through the mango. Repeat on the other side. Cut parallel slices through the mango, being careful not to cut through the skin. Turn and repeat, creating a checkerboard pattern. At this point, you can either use a spoon to scoop out the diced mango or simply push the flesh up from underneath. Remove with a knife or a spoon.
Place diced mangos in a large bowl.
Wash and dice tomatoes and add to bowl.
Clean peppers and dice finely.  Add to bowl.
Clean habanero pepper and mince.  Add to tomatoes and mangos.
Drizzle with lime juice and add the Tabasco Sauce.  Mix well.
Macadamia Coconut Slice & Bake Cookies


Ingredients:
butter, sugar, vanilla, flour, salt, baking soda, quick-cooking oats, coconut

Directions:
Cream butter, sugar and vanilla together; mix in  flour, soda & salt.
Add in oatmeal, nuts and coconut. Don't overmix, it can cause the cookies to be tough and less tender.
Roll in plastic wrap making 3 rolls about 2 1/2" in diameter. Chill at least 2 hours.
Cut in 1/4" slices, bake on greased, or parchment lined cookie sheets at 325 for about 12-15 minute.
Hoppin' John


Ingredients:
rice, water, tomato juice, sweet onion, salt, Worcestershire sauce, Tabasco sauce, butter, bacon, black-eyed peas, parsley, pimentos

Directions:
Mix all ingredients before the bacon.
Pour into a 2 qrt buttered casserole with cover.
Bake at 350, tightly covered, for 1 1/2 hours.
Uncover, stir and toss lightly with blackeyed peas; cover and bake 30 more minutes.
Garnish with bacon, parsley and pimento.
Barbacoa Meat
Category: everyday-cooking
By streetgang

Traditionally a Sunday morning treat, but barbacoa is great any morning. Barbacoa can be for the more adventurous, but a real treat none-the-less. I do not recommend substituting the cheek meat with roast, it won't taste right. Barbacoa has a certain gelatinous slide and tack that is the hallmark of the genre. Serve on tortillas with hot sauce and chopped cilantro.

Ingredients:
3 pounds beef cheek meat
1 tablespoon olive oil
¼ cup salt
2 teaspoons ground cumin
ground black pepper to taste
2 cups water, or more as needed
½  yellow onion, halved and thickly sliced
3 cloves garlic, chopped

Directions:
Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight. Pour water into a slow cooker. Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker. Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

Prep time: 10 mins
Cook time: 7 hrs
Total time: 11 hrs 10 mins
Yields: 12 servings

Calories: 316.4
Fat: 26.2 g
Saturated fat: 10.2 g
Carbohydrates: 1.3 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 18.2 g
Cholesterol: 80 mg
Sodium: 77.3 mg
Baby Food Soft Doggie Cookies


Ingredients:
powdered milk, wheat germ

Directions:
Combine ingredients in a bowl and mix well., Roll into small balls and place on well-greased cookie sheet., Flatten slightly with a fork., Bake in preheated 350 F oven for 15 minutes or until brown., Cool on wire racks and STORE IN REFRIGERATOR --  also freezes well.
Cantaloupe, Berry and Pineapple Smoothie


Ingredients:
cranberry juice, cantaloupe, blackberry, pineapple

Directions:
Place all ingredients in a blender & mix, using the on/off pulse function until mostly blended, then continue mixing, gradually increasing the speed, until the mixture is smooth.
Pour into 2 glasses & enjoy!
Mincemeat Hermits


Ingredients:
flour, baking soda, salt, nutmeg, cinnamon, butter, dark brown sugar, egg, sour cream, buttermilk

Directions:
Sift flour, soda, salt, and spices., Cream butter and sugar., Add egg and beat until light., Add dry ingredients, mincemeat, and cream- mix well., Drop by teaspoonfuls onto greased cookie sheets., Bake in 400 degree oven, 10-12 minutes., Remove to racks to cool.
Antipasto Salad


Ingredients:
sun-dried tomatoes packed in oil, arugula leaves, celery ribs, plum tomatoes, pitted black olives, artichoke heart, provolone cheese

Directions:
In bowl, whisk together dressing and sun-dried tomatoes; reserve.
Arrange arugula on platter.
Top with rows of celery and tomatoes on one side and olives and artichoke hearts on the other.
Fold slices of cheese and salami into quarters; arrange in center of salad.
Drizzle salad with dressing.
Vampire Killer Cheese Spread Mix


Ingredients:
dried dill weed, dried chives, instant minced garlic, dried parsley, garlic powder, sea salt, kosher salt, cream cheese, cheddar cheese, white wine

Directions:
Combine all of the dried spices. These can be stored for later use or used immediately.
Mix together spices, softened cream cheese and wine until it is well incorporated and uniform.
Stir in shredded cheese.
Keep refrigerated until about 1/2 hour before serving. I recommend letting it rest in the fridge for at least 2 hours before serving to allow the spices re-hydrate and the flavors to come out.
If you have any left-overs they can be safely refrigerated and stored for up to a week or two in an air-tight container.
Marinated Blue Cheese Onions


Ingredients:
blue cheese, lemon juice, sugar, onions

Directions:
Mix/whisk the oil, lemon juice, sugar, salt and pepper together.
Mix in the blue cheese to combine.
Add in the onions; mix/coat well to combine.
Cover and refrigerate for 6 or more hours.
Zesty Broccoli and Cauliflower Salad
Category: salad
By Deb

An easy broccoli and cauliflower tossed salad. Optional ingredients may include raisins or walnuts.

Ingredients:
2 cups fresh broccoli florets
2 cups cauliflower, chopped
1  red onion, sliced in rings
½ cup zesty Italian dressing
¼ cup sunflower seeds

Directions:
In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

Prep time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 73.2
Fat: 5.6 g
Saturated fat: 0.6 g
Carbohydrates: 4.9 g
Sugars: 2.2 g
Dietary fiber: 1.5 g
Protein: 1.3 g
Sodium: 265.9 mg
Malaysian Fried Shrimp With Sugar Snap Pea Pods


Ingredients:
large shrimp, soy sauce, sugar, cornstarch, fresh ginger, fresh garlic, curry paste, onion, sugar snap peas, soy sauce, lime juice, mint

Directions:
Combine shrimp, soy sauce, Scotch, sugar, and cornstarch. Marinate for 30 minutes.
Heat oil in wok or skillet on high heat. Stir in ginger, garlic and curry paste. Stir fry for 1 minute.Add onion and sugar xnaps. Stir fry until sugar snaps are slightly cooked, about 2 minutes.
Add shrimp and marinade and cook 1 minute longer or until shrimp are just beginning to turn pink. Pour in stock, soy sauce and lime juice. Stir everything together and remove from heat as soon as shrimp are pink and curled.
Stir in coriander and serve over noodles. Garnish with pea sprouts, if desired.
Ramen Noodle Shrimp Salad


Ingredients:
limes, olive oil, fresh mint leaves, fresh ginger, sugar, salt, large shrimp, snow peas, scallions, radishes

Directions:
Grate 1 teaspoons zest and squeeze 1/4 cup juice from limes. In large bowl whisk juice and zest with oil, mint, ginger, sugar and salt until blended. Stir in corn; let stand 15 minutes.
Meanwhile, in large bowl combine ramen noodles with enough hot tap water to cover. let stand until tender, about 10 minutes. Drain. Add noodles, shrimp,snow peas,scallions, and radishes to baby corn and dressing mixtures. Toss Well.
Strawberry Balsamic Salad


Ingredients:
strawberries, fresh cracked pepper

Directions:
Slice strawberries., Arrange on a salad plate or saucer., Drizzle balsamic vinegar over top of berries, do not soak in a lot of vinegar., Crack just a dusting of fresh pepper over the top of strawberries to taste.
Marvelous Magical Mushroom Madness


Ingredients:
button mushroom, butter, olive oil, herbs, kosher salt, sea salt, black pepper, wine, broth

Directions:
Clean and de-stem the mushrooms.  You can leave them whole or slice them depending on size.
In a medium saucepan (one with curved sides works best], combine the mushrooms, olive oil, butter, herbs, salt, and pepper.  Turn the heat up to high.
The mushrooms will loose a LOT of water.  Keep the mushrooms out of the liquid as best you can and let the water boil off.  This takes about 5 minutes.
Now, leaving the heat on medium high to high, sauté the mushrooms in the remaining liquid (butter, oil, and mushroom goodness].  Sauté for 3 to 5 minutes until the mushrooms are golden and almost crispy.
Using a slotted spoon, remove the mushrooms to a small work bowl or serving bowl.  Cover with foil.
Add the wine and the stock to the pan and scrape all the brown goodness off the pan.  (You are deglazing the pan].
Bring the liquid to a vigorous boil and cook, uncovered on high.  Time will depend on your pot and your stove.  For the first few minutes, it is just a rapid boil and doesn't need stirring.  But then --  magic.
When the liquid has reduced by at least half, the bubbles will change in sound and appearance.  Instead of a boiling liquid, it sounds and looks more like frying.  At this point you need to stir and scrape.  Continue cooking for a minute more.
Recombine the mushrooms and the sauce.  Taste.  Adjust final seasonings with additional salt, pepper, and herbs as needed.
Note:  for a shinier sauce, add about 1 tablespoon (cut into small pieces and added slowly] of unsalted butter to the finished sauce and allow it to melt inches.
Ten Dollar Meals Perfect Black Beans


Ingredients:
dried black beans, onion, fresh garlic cloves, dried oregano leaves, ground cumin, red pepper flakes, sugar, red wine vinegar, scallion, sour cream

Directions:
The night before, soak the black beans in a large pot of water.
The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat.
Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more.
Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper.
Turn out into a large serving bowl and garnish with chopped scallions. Add a dollop of sour cream and enjoy!