formido/recipes-20k huggingface dataset:
beef   cheese foldover
heat oven to 375, brown meat with onions in large skillet, drain, stir in corn , ketchup and steak sauce, set aside, add water to baking mix, stir until mixture forms dough, shape into ball, place on lightly floured surface, knead 5 times or until smooth and no longer sticky, roll into 12 inch circle, transfer to baking sheet sprayed with cooking spray, spoon meat mixture onto center of dough, spread to within 2 inches of edge, fold edge of dough over meat , leaving center uncovered, bake 20 min or until melted, sprinkle with parsley
beef   cheese manicotti
heat a heavy medium skillet over medium heat
add 1 tsp olive oil , onion and ground beef
season with salt & pepper
saut until the meat browns and the onion is translucent
remove from the heat and cool
brush 1 tsp oil over a large baking sheet
cook the manicotti in a large pot of boiling salted water until slightly softened but still very firm to the bite , about 4-6 minutes
using a slotted spoon , transfer manicotti from the pot to the oiled baking sheet and cool
meanwhile , combine the ricotta , 1 1 / 2 cups mozzarella , 1 / 2 cup parmesan and parsley
add the garlic , salt and pepper to taste , mix
stir the cooled meat mixture into the cheese mixture
preheat oven to 350f
brush the remaining 2 tsp of oil over a 13 x 9 by 2 inch glass baking dish
spoon 1 1 / 2 cups of the spaghetti sauce over the bottom of the prepared dish
fill the manicotti with the cheese-meat mixture
arrange the stuffed pasta in a single layer in the dish and spoon the remaining sauce over
sprinkle with remaining 1 1 / 2 cups mozzarella , then the remaining 1 / 2 cup parmesan over the stuffed pasta
dot entire dish with the butter pieces
bake the manicotti until heated through and the sauce bubbles on the sides of the dish , about 30-35 minutes
let the manicotti stand for 5 minutes and serve
beef   chickpea paprikash
toss the beef in the flour , sea salt and pepper until well-coated
heat the butter over medium-high heat in a heavy pan or dutch oven
add the onion and garlic , then add the beef while shaking off excess flour coating
fry , stirring occasionally , until the beef has turned brown , about 5-8 minutes
add the stock / water , paprika , brown sugar , cayenne pepper , mustard , ketchup and worcestershire sauce the pot
stir and bring to a boil , then lower heat , cover , and simmer for 2 hours
stir occasionally
after two hours , add the drained chickpeas and cook for a further 30 minutes
remove from heat
add the yogurt / sour cream , but be sure to temper it with a bit of the warm sauce first to make sure it does not curdle
stir until the paprikash turns a dark orange color
serve over egg noodles , pasta , rice , mashed potatoes or , my favorite- fresh gnocchi
beef   chimichurri sauce
in a food processor , combine parsley , shallot , garlic , vinegar , olive oil , 1 / 4 t
each of the salt and pepper
pulse until combined
set aside
heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals
sprinkle remaining 1 / 4 t
each salt and pepper over steak
grill about 8 minutes per side
remove steak from grill and place in a glass baking dish
spread the sauce over top and cover dish with foil
allow to sit for 5 minutes
remove steak from dish and slice
serve with sauce remaining in baking dish
beef   corn noodle casserole
brown beef in butter in iron skillet and add onion, brown slightly & pour off some of the grease, add tomatoes and noodles, cook until noodles are tender , adding some water if necessary, add corn & olives, turn into a 13x9-inch greased casserole, sprinkle with cheese, bake at 350 degrees , 40 minutes
beef   elbow macaroni casserole with sour cream
preheat oven to 350 degrees, brown ground beef with diced onion , salt , pepper & garlic salt, cook elbow macaroni until tender , drain and mix sour cream & noodles together, once noodles are coated with sour cream, combine beef with tomato sauce and place 1 / 2 of mixture in a 8x10 dish, add a layer of noodles and top with 2 slices of cheese, repeat this once more , topping casserole with remaining cheese slices, bake at 350 degrees for approximately 20 minutes
beef   fresh vegetable noodle bowls
mix soy sauce and dressing in a measuring cup
in a large skillet heat olive oil , then add steak , garlic , snow peas , bell pepper and onions
stir fry for 3 minutes or until steak is cooked and veggies are crisp-tender
add soy sauce mixture and stir fry 3 more minutes
add tomato and parsley
serve in bowls over hot cooked pasta
beef   garlic scapes stir fry
whisk first 6 ingredients together in a bowl
slice beef across the grain into thin strips , add to bowl& toss to coat
let stand for 15 minutes
cook garlic scapes in a pot of boiling salted water until tender-crisp , about 2 minutes
drain& refresh under cold water
drain again , pat dry& set aside
wearing rubber gloves , cut hot pepper in half lengthwise , deseed& finely slice
heat 1 tbsp of the oil in a wok or deep skillet over high heat
stir fry beef in batches , using remaining oil as necessary , until browned but still pink inside , about 2 minutes
transfer to a bowl
stir fry hot pepper& salt for 1 minute
return beef , any accumulated juices , scapes& stock to wok and stir fry until hot , about a minute
beef   green bean skillet dinner
cook ground beef and onion
drain
add all ingredients , salt & pepper to taste
if one can of tomato sauce is not enough add another one depends on how saucy you like it
cover and cook until potatos are done
1 / 2 an hour to 45 minute
beef   ham stuffed bell peppers
combine meat , eggs , rice , onion , salt and pepper
set aside
cut peppers in half and seed
stuff meat mixture into peppers and drop into sauce
sauce: make a roux with oil and flour and cook over medium heat until brown but not burnt
add 1 small can tomato paste and a quart of water
stir with a whisk until sauce bubbles
add bay leafs
drop peppers into sauce
cook , covered , at slow simmer on stovetop for 1-1 1 / 2 hr , or bake in covered casserole 1- 1 / 2 hours
add water if necessary
the rice will absorb water
peppers should be covered with sauce , and peppers are done when rice is cooked
beef   macaroni dinner
to prepare: saute onions and garlic in olive oil until translucent, add tomatoes , water , ground beef , salt , and pepper, cook 5 minutes, freeze sauce in zip-lock bag, to serve: thaw sauce, put sauce into pot with uncooked macaroni, cook 15-20 minutes or until macaroni is done, if desire , top with parmesan cheese
beef   mozzarella bake
in skillet over medium-high heat , cook beef , basil , pepper and garlic until meat is browned
stir in soups , water and 1 cup of the cheese
add macaroni
pour into a 2 quart baking dish and cover with remaining cheese
bake at 400 degrees for 25 minutes
beef   mushroom crock pot
cut beef into large cubes, place all ingredients into crock pot , except egg noddles, cook on low for 6-8 hours, option , serve over prepared egg noddles and grated cheese, enjoy
beef   mushroom dijon
slice beef into very thin strips
spray nonstick skillet with vegetable cooking spray and heat 1 minute add mushrooms and onion and cook until tender
remove vegetables
remove skillet from heat
spray skillet with vegetable cooking spray
add beef and cook until browned and juices evaporate , stirring often
add soup , water , mustard and vegetables and heat through
toss rice with parsley , if desired
serve beef over rice
beef   mushroom teriyaki stir fry
marinade: combine soy sauce , water , sugar , onions , vinegar , garlic and ground ginger
add beef to marinade cover and refrigerate for two hours or overnight
in skillet , heat oil and saute mushrooms for 3 minutes
add cabbage and saute for 2 minutes
add beef and marinade and stir fry for 5 minutes
add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done
beef   mushrooms in hoisin sauce
cut steak into 1 / 8 inch thick slices
arrange in a 11" x 7" glass baking dish
in small bowl , combine cornstarch , soy sauce , water , wine , hoisin sauce and sugar
pour over beef strips
stir and toss to coat meat evenly
set aside
heat oil in wok over high heat
add onion and mushroom
stir-fry until onion is soft and mushrooms are tender but slightly firm , 1-2 minutes
add beef mixture , stir-fry 2 minutes
all done
yum !
this is very good served with long beans and rice
beef   mushrooms with noodles
in a large skillet , heat vegetable oil over medium heat, add beef and cook until thoroughly browned, drain, add soup mix , soup , mushrooms , beef broth , black pepper , and stir, simmer over low heat for at least 1 hour, boil egg noodles as directed , and drain, serve beef and mushroom sauce over noodles , or mix all together in one pot, enjoy !
beef   noodles
heat oil in deep skillet, brown beef and stir frequently, add salt , pepper , garlic , bean sprouts , sugar and beef broth, bring to boil, mix the cornstarch and water and stir into skillet until thickened, mix in cooked spaghetti and heat through, serve
beef   orzo mediterranean style
sprinkle salt into a 10 to 12 inch frying pan over medium-high heat
crumble beef into pan and cook , stirring often , until meat begins to brown , 3 to 5 minutes
reduce heat to medium , stir in onion , and continue to cook , stirring , until onion is soft but not brown , about 5 minutes
spoon off and discard excess fat
add garlic , tomatoes and their liquid , broth , oregano , and pepper
bring mixture to a boil then stir in pasta
reduce heat , cover and simmer gently until pasta is tender to bite , 10 to 12 minutes
meanwhile , squeeze as much liquid as possible from spinach
stir spinach into pasta mixture just until heated through
serve with cheese to add to taste
beef   pasta soup
in a 4-quart soup pan cook beef and onion , over medium heat , until beef is brown
drain
stir in sauce mix from chicken broth , hamburger helper , basil , pepper , and garlic
heat to boiling , reduce heat
cover and simmer 10 minutes
stir in past , peas and mushrooms
cover and simmer 10 minutes
sprinkle with parsley
serve
beef   pork chile rellenos
brown the ground pork and ground beef
add , diced tomatoes , raisins , almonds , onions , cumin , garlic , cloves , rice , and coriander
mix well , cover and simmer for 15 minutes
the water should be all absorbed , if not remove lid and cook until only moist , not watery
this can be done earlier than the rest of the steps , refridgerate if using within a day or freeze if longer
thaw before using
the following steps must be done just prior to serving:
because you are using fresh chiles , they must be peeled , as the batter will not adhere to the slick skins of the chiles / peppers
do this by charring the chiles either over an open flame or under the broiler
then steam them in a hot towel or a closed paper sack , and when they are cool enough to touch , remove the skins
slit the chiles lengthwise and remove seeds and veins using a teaspoon , leaving the stem intact
dredge the chiles in 1 / 4 cup of flour and shake off extra flour
prepare the batter by separating the whites from the yolks
beat the whites very stiff
beat the yolks and fold into beaten whites
fold in the 6 tbs of flour
to complete the rellenos , spoon the meat mixture into the chiles
add some cheese
dip the chiles into the batter and fry , at medium heat , in 1 inch cooking oil in frying pan at medium high , until light browned on both sides
use slotted spoon to place chile in oil and to turn and remove
serve with mild picante sauce on top of rellenos
(this can be purchased in any grocery store
side dishes that go well with this are refried beans , mexican rice and tortillas
beef   portabellas
in a large skillet , sear the steak in 2 tbs of olive oil, remove and keep warm in the oven, put the other 1 tbs of olive oil and the butter in the pan, add onion and mushrooms to the pan, saute for 3 minutes, add remaining ingredients , bring to a boil, reduce heat and simmer for 2 minutes, slice the steak into 1 / 4" pieces, serve steak with mushrooms and sauce spooned over the top, garnish with some fresh chopped parsley
beef   red wine pies
slice 1 onion lengthways , and set aside 4 of the best-shaped slices
then finely chop the remaining onions and the garlic
heat half the butter in a pan over a medium heat , add the meat in batches and cook for 5 minutes , turning , until well-browned
trnsfer to a plate and keep warm
heat the remaining butter in the pan and add the onions and garlic , and saut , stirring , for 5 minutes or until they have softened
stir in the flour and cook , stirring , until it has browned
return the meat to the pan , stir in the stock , worcestershire sauce , red wine and tomato paste and season to taste with the salt and pepper
bring to the boil , then reduce the heat to low and simmer , covered , for 1 hours or until the meat is tender
preheat the oven to 200c
divide the meat mixture to four individual pie dishes
cut the pastry to fit the tops and place an onion slice on each piece of pastry and score a very shallow line with a knife around each slice , to allow the pastry to rise above the onion
from the leftover pastry , cut thin strips to place along the rims of each dish and press the strips onto the rims firmly
brush the rims with egg , then place the pastry lids on the pie dishes and use a fork to press all around the edges
cut a small hole in the top to allow the steam to escape
bake for 15- 20 minutes , or until the pastry is puffed and golden
on the bottle , it is described as having "a wonderful subtle flavour of delicate caramelised , sun-dried tomato with a slight bitter taste to it"
i am now using it in all recipes which require tomato paste
beef   roni
saut onion & garlic on medium heat for 5 minutes
turn heat up to medium high & add beef
cook until no pink remains
add tomatoes , tomato sauce , & parmesan cheese and lower heat and simmer for 20 minutes
cook macaroni while beef mixture is simmering
drain and combine macaroni & beef mixture together
let sit for a few minutes
pairs well with bread & a salad
enjoy !
beef   rotini salad with tomato basil dressing
combine beef and marinade ingredients
let sit , covered , at room temperature for at least 1 hour
cook rotini until al dente
in a medium-size bowl , combine together balsamic vinegar , olive oil , garlic , salt , pepper , sugar , tomato , green onion , and basil
brown meat in nonstick skillet over medium-high heat
drain and toss with warm rotini and dressing
sprinkle generously with parmesan cheese
the dressing will flavor this salad better if the pasta is warm when dressed
leftover roast beef can also replace the sirloin
beef   sausage chili
preheat crockpot, in a large skillet cook sausage over med-hi until crumbled and no longer pink, transfer to slow cooker, drain all but 1 t, fat from pan, add beef to pan and brown in batches, transfer to slow cooker, reduce heat to medium and add onions, cook until soft, add garlic through habanero pepper to pan, cook and stir for 1 minute, stir in tomatoes , reserved juice , beef broth and worcestershire sauce, bring to a boil, pour mixture over meat in crockpot and stir well, cover and cook on low for 8-10 hours or hi for 4-5 hours, add cheese and stir until it melts or garnish with shredded cheese, garnish with chopped green onions, i usually leave them out , however the original recipe calls for the, use with caution !
beef   sweet potato curry
in a bowl , mix beef , salt and turmeric, heat oil in a pot on medium heat, add onion , garlic and ginger and saute 3 minute, add the beef mix and spices and saute 5 minute, add the water , cover and simmer until beef tender, add potatoes and simmer another 20 minute, serve over top of rice or as a stew with nana bread
beef   vegetable goulash
thaw beans and corn, brown ground beef with chopped onion in casserole dish, add chili powder and season with salt and pepper, add tomatoes , cooked rice , beans , and corn, simmer until vegetables are tender, salt and pepper to desired taste
beef   vegetables
heat the olive oil in a large pan then add the beef & onions, cook the beef until all the sides are brown, add enough water to the pan to cover the beef, stir in all the other ingredients except for the vegetables, bring to a boil , then reduce heat to medium , cover & simmer for 60 minutes, once the beef is tender add the vegetables to the sauce, cover with the lid & simmer for another 10-15 minutes, the mixture is done once the vegetables are soft, serve over rice or couscous
beef   wasabi appetizer
season the steak with salt and pepper
over medium-high heat add oil and cook steak for 10-12 minutes until steak is rare
you can also grill on the bbq
let stand 10 min before slicing into thin slices accross the grain
mix mayo and wasabi paste and spread over the steak slices evenly
sprinkle arugula / watercress over beef
place a few strips of peppers and carrots on one side of the beef slice and roll up the ends of the beef slice
secure ends with a tooth pick
repeat
serve immediately or cover and refrigerate until ready to serve
beef   yellow spanish rice stuffed bell peppers
set oven to broil
brown beef in a large pan with the spices
while beef is browning , prepare yellow rice as instructed on bag or box in another large pan
while beef and rice are cooking: rinse , halve , and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish
when beef is done browning , add the beef , diced tomatoes , and 1
5 cups of cheese in with the rice pan and stir till thoroughly mixed
put a heaping spoonful of rice mixture into each bell pepper
they'll probably overflow --
sprinkle remaining shredded cheese over the top of the stuffed peppers
broil the stuffed peppers until cheese on top is just melted and bubbly
enjoy !
beef  california roll  salad
1
combine marinade ingredients in small bowl
place beef steaks and marinade in food-safe plastic bag
turn steaks to coat
close bag securely and marinate in refrigerator 15 minutes to 2 hours
2
prepare wasabi cucumbers
combine wasabi paste and pomegranate juice in medium bowl
add cucumbers
toss to coat
set aside
refrigerate until ready to serve
3
prepare gingered carrots
combine mayonnaise and ginger in another medium bowl
add carrots
toss to coat
set aside
refrigerate until ready to serve
4
remove steaks from marinade
discard marinade
place steaks on grid over medium , ash-covered coals
grill , covered , 7 to 10 minutes for medium rare to medium doneness , turning occasionally
5
carve steaks into thin slices
place cucumbers and carrots side by side on plate
top with beef
top with avocado and pomegranate seeds
sprinkle with sesame seeds
beef  wellington
season the roast with salt and pepper
in a large skillet , heat 2 t of butter , over medium-high heat
when the butter is hot , brown the meat on all sides , being careful to just sear it
this should only take a minute or two for each side
you want a nicely browned crust on the meat
cover the meat and refrigerate for at least an hour , until the meat is cold
meanwhile , heat the remaining 2t of butter in the skillet , over medium-low heat
once melted , add the minced onion and saut until softened , stirring constantly
add the mushrooms and saut until softened , stirring
add the vermouth to the onion and mushroom mixture and reduce until almost absorbed
add the liver pate and turn off the heat
mash the pate and the mushroom mix together
allow to cool
sprinkle one sheet of the pastry with flour and roll out large enough to enclose the roast tenderloin completely
spread the liver / mushroom mix over the entire fillet
place the cooled meat in the center of the pastry
wrap the pastry around the meat and seal with a little of the egg wash
lift the roast onto a shallow baking dish or a cookie sheet , seam side down , and refrigerate at this point
pre-heat oven to 400f bake for 30 minutes or until the puff pastry is golden brown
check the internal temperature of the beef
reduce the heat to 350f and bake for 10 minutes or until the internal temperature of the meat is 120f
remove the roast from the oven , and let stand , uncovered , for 15 minutes
carve using a serrated knife , into thick slices
beef  a la mode
season meat with salt and pepper
put in bowl and pour wine over top
let stand in refrigerator for 5 to 6 hours
remove meat from wine and pat dry
discard the wine marinade
sprinkle flour on meat and brown on both sides in the cooking oil
remove meat and pour off fat
add meat back into pan with all remaining ingredients
bring back to a low boil and then turn to simmer and cook for 20 minutes or until veggies are tender
beef  n bean burrito stack  crock pot  slow cooker
first , make foil "handles
" fold a 30-inch long piece of foil in half lengthwise
place in bottom of a slow cooker with both ends hanging over top edge of cooker
the foil strip will make it much easier to remove the burrito stack when done
lightly grease crockpot
in saucepan , combine the first six ingredients
simmer for 20 minutes over low heat
in a large skillet over medium heat , brown ground beef with onion , bell pepper , and minced jalapeno or mild peppers
drain off fat
stir about 1 / 3 of sauce mix into the browned beef mixture
spoon a small amount of sauce into bottom of the slow cooker
spread a small amount of refried beans over one of the flour tortillas
place the tortilla on top of sauce in crock pot , tearing to fit if necessary
spoon meat mixture over tortilla and then top with a small amount of the shredded cheese
continue layering until tortillas are used or within an inch of top of crockpot
cover and cook on low 6 to 8 hours or on high for 3-4 hours
lift burritos out by the foil handles and place on serving plate
cut in wedges
garnish with chopped tomato , shredded lettuce , sour cream , sliced ripe olives , or your own favorite combination
serves 4 to 6
beef  n beer
heat oil in large pot over medium high
season beef with salt and pepper
brown meat well on all sides , 8 to 10 minutes
transfer beef to bowl and set aside
add onion , celery , and butter to pot and cook until golden and carmalized , about 15 minutes
sprinkle flour on onions , stirring well to combine
cook for an additional minute or two , stirring constantly
combine broth and tomato paste
stir to dissolve paste
add broth and beer to pot
stir well scraping up brown bits from bottom of pan
add beef and root vegetables to the pot
simmer covered for about two to three hours
re-season as needed
serve with mashed potatoes
beef  n noodle casserole
in a fry pan brown the beef with the garlic , approximately
10 min remove and put aside in a large mixing bowl spray the pan with veggie oil and add the onions& mushrooms cook until they are beginning to brown , approx 10 minutes
add the fresh tomato and the zucchini , stir and add the tomato sauce & kernel corn
sprinkle in the spices and jalapeo
add pan contents to the meat and mix well
meanwhile heat oven to 350f
cook the raman noodles drain and add to the casserole
turn the entire contents into an oven proof dish
sprinkle with the can of fried onion and parmesan cheese
heat through and until the cheese ad onions are browned
serve
beef  n  beer
salt & pepper meat and brown lightly in heavy skillet, add onions , pepper and mushrooms and brown lightly, pour beer over all , stir in catsup and mustard, cover tightly and simmer slowly for 2 to 2 1 / 2 hours or until meat is tender
beef  n  cheese french bread
in a large skillet , cook beef and onion over medium heat until meat is no longer pink
drain
stir in the salsa , green pepper , olives , salt , chili powder , garlic , and cumin
remove from the heat
cut bread in half lengthwise
place on a baking sheet
spread meat mixture over sides and sprinkle with cheese
bake @450 for 10-15 minutes
beef  n  green bean pie
in a skillet over medium heat , cook beef , onion , and green pepper until meat is no longer pink
drain
stir in the tomato sauce , beans , salt , and garlic salt
simmer for 8 minutes or until heated through
meanwhile , separate crescent dough into eight triangles
place in an ungreased 9-in
pie plate with points toward the center
press onto the bottom and up the sides to form a crust
seal perforations
in a bowl , beat egg and 1 cup cheese
spread over the crust
stir 1 / 2 c cheese into meat mixture
spoon into crust
sprinkle with paprika and remaining cheese
bake , uncovered , at 375 for 20-25 minutes or until golden brown
let stand 5 minutes before cutting