formido/recipes-20k huggingface dataset:
beef and black bean chili with green onion corn cakes
in a large pot , brown beef over med-high , seasoning with salt and pepper
drain grease and add worcestershire , onion , garlic , red peppers , and jalapeno
cook 5 min then add chili powder and cumin , and cook 2 more minute stir in broth and scrape up drippings
stir in tomatoes , tomato sauce , and beans
when it comes to a bubble , reduce heat to a simmer and cook 15 minutes
stir in cilantro just before serving
mix together muffin mix , milk , eggs , oil and scallions
batter should be thick
heat a nonstick skillet or griddle over moderate heat
nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease
pour corn cake batter onto hot pan in 3-4 inch rounds
cook 2-3 min on each side , until golden
transfer to a plate and repeat
to serve , top bowls of chili with corn cakes
eat the chili and corn cake as you would a pot pie , grabbing some of the corn cake with each spoonful of chili
beef and black bean chili with toasted cumin crema  bobby flay
heat two tablespoon of oil in a large pot with a lid over hight heat
salt and pepper the beef and layer half in the pot
brown on all sides
remove to a plate and repeat with the remaining oil and meat
remove all but two tablespoons of fat from the pot
cook onions until soft
add garlic and jalapeno , cook for one minute
add ancho powder , pasilla powder , and cumin
cook two minutes
add beer and cook until reduced by half
return beef to pot , add rest of ingredients except beans and lime juice
bring to a boil
reduce heat to medium , cover , and simmer for 45 minutes
for the toasted cumin crema: whisk together creme fraiche , cumin , kosher salt and black pepper
cover and refrigerate for at least 30 minutes to allow the flavors to meld
while crema is chilling , add beans to chili pot and continue cooking till the meat is fork-tender , 20 to 30 minutes
remove from heat
add lime juice and salt and pepper
serve with a spoonful of toasted cumin crema
beef and black bean sauce
heat oil in wok or large frying pan, stir-fry onion until tender, add steak and stir-fry 3-4 minute, stir in beans and mushrooms , stir-fry 2 minutes, add black bean sauce and stock , stirring, when sauce boils add sprouts, serve immediately with cooked noodles or rice
beef and black bean taco dip
microwave ground beef , taco seasoning , and garlic in bowl , stirring occasionally , until beef is no longer pink , about 5 minutes
break up any large pieces of beef with spoon , then drain off fat
drain tomatoes , reserving cup juice
using potato masher , mash half of beans with reserved tomato juice in large bowl until mostly smooth
stir in beef mixture , remaining beans , tomatoes and 1 c monterey jack cheese until well combined
1 -5 quart slow cooker: transfer mixture to slow cooker , cover , and cook until heated through , 1-2 hours on low
stir dip to recombine and sprinkle with remaining cup cheese
cover and continue to cook on low until cheese is melted , about 5 minutes
sprinkle dip with scallions and serve
dip can be held on warm or low setting for up to 2 hours
beef and black bean taco filling
season the ground beef with cumin , chili powder and salt
brown the beef and drain it
add the remaining ingredients and simmer until the liquid is gone , about 30 minutes
beef and black eyed pea soup
brown beef and green pepper in a skillet, drain and set aside, melt butter an a large dutch oven, add flour , whisking until smooth, cook and stir constantly for 1 minute, gradually add in water, stir until bubbly, stir in beef mixture and all the remaining ingredients , except for the rice, bring mixture to a boil, cover and lower heat to simmer 45 minutes-1 hour, add rice during the last 15 minutes or cooking
beef and blue cheese salad
in a small bowl , soak the raisins in the whiskey for 1 hour
drain
in a medium bowl , combine the mayonnaise , parsley , buttermilk , lemon juice , and vinegar
whisk until smooth
add blue cheese crumbles and stir to combine
add salt and pepper to taste
refrigerate for 1 hour
grill the steak to desired doneness and let rest for 10 minutes
divide the lettuce onto 6 serving plates and spoon the dressing over each
slice the beef and arrange on top of the salad
sprinkle the raisins over the lettuce
beef and bok choy
wash the bok choy and drain it
cut the leaves into thin strips
heat 1 tablespoon oil in a frying pan or wok
add the garlic and stir-fry for 30 seconds
heat the remaining oil
add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through
remove the meat from the pan
stir-fry the bok choy for 30 seconds or until it is just wilted
add the meat , soy sauce and sherry
sir-fry for 2 to 3 minutes or until the meat is tender
add the basil and sesame oil and toss well
serve immediately
garnish with strips of red pepper , if desired
beef and bok choy hot pot
combine the water , beef broth , rice vinegar , soy sauce , brown sugar , and cinnamon
mix well and set aside
heat vegetable oil in a large pot over medium-high heat
add beef , browning on all sides
add broth mixture along with the green onions , garlic and ginger
bring to a boil
cover and reduce heat
simmer for 1 1 / 2 hours or until beef is tender
stir in bok choy and carrots
cook for 5 minutes or until tender
serve beef mixture over hot rice noodles
beef and bows alfredo
spray a large skillet with cooking spray
saut steak over medium-high heat for about 3-5 minutes per side , or until it is cooked to your liking
keeping skillet hot , transfer steak to a cutting board and allow to rest for about 10 minutes
cut steak across the grain into thin slices
add peppers and mushrooms to hot skillet
saut until tender
add slices steak , cooked pasta , asparagus and alfredo sauce to cooked peppers and mushrooms
cook until evenly heated , stirring constantly , taking care not to boil it
season with pepper
top each serving with parmesan
beef and bratwurst
trim fat from beef , cut into 4 serving size pieces
in a large skillet brown beef and bratwurst on all sides in hot oil
drain off fat
in a 3-4 qt crock pot place the onion , sprinkle with tapioca , thyme , saltand pepper
pour undrained tomatoes over onion in cooker
add beef and bratwurst
cover and cook on low setting for 10-12 hours
serve with noodles or rice
beef and brie triple layer sandwich
in a small bowl , stir together mayonnaise and horseradish until blended, lightly toast the hamburger bun, spread half the mayonnaise mixture over each slice of bun, cover the bottom slice of bun with spinach, top with a 1 slice of meat, top with the pear slices, top with another 1 more slice of meat, now top with 2 slices of brie, finally , top with the remaining slice of meat and brie, sprinkle with freshly ground black pepper, you may substitute and use salsa of your choice instead of mayonnaise, you may also substitute and use an apple instead of a pear
beef and broccoli
in a mixing bowl , mix together soy sauce , pepper , sambal oelek , sesame oil and corn starch
add sliced beef , coat well and let marinate for 15 minutes
in a wok , heat 2 tablespoons of peanut oil until smoke begins to rise
add broccoli florets and salt , stir well
now add 1 / 2 cup of water , cover with a lid and cook on high heat for 3 - 4 minutes or until steam starts to escape from the edge of the lid
remove broccoli and any liquid to a bowl
reheat wok to high heat , add the remainder 2 tablespoons of peanut oil
when hot , add garlic and brown for 1 minute , stirring often
add sliced beef and marinade and stir-fry until the color of meat changes , about 1 minute
return broccoli and liquid to the wok and mix
stir-fry for 30 seconds
serve hot
beef and broccoli crock pot
place the beef and broccoli in the bottom of your slow cooker, mix together gravy mix and water, pour mixture over the top of beef and broccoli, cover and cook on low for 6 to 8 hours, serve over cooked egg noodles
beef and broccoli stir fry
in large bowl mix together the first 5 ingredients
add meat and mix coating well
cover and refrigerate at least 1 hour preferably 4 hours
in large pot of boiling salted water add broccoli and blanch for 2 minutes
drain and rinse under cold water
heat oil in heavy large wok or skillet over high heat
drain meat well but reserve marinade
add cornstarch to reserved marinade and mix until smooth then set aside
add meat to wok and stir fry until almost cooked about 2 minutes
add broccoli and stir fry until tender crisp , about 2 minutes
add reserved marinade mixture and bring to a boil
cook until sauce thickens and coats meat and broccoli , stirring constantly about 2 minutes
season to taste with salt and pepper
serve over rice
beef and broccoli stir fry ramen
cook noodles according to package directions and drain, in skillet brown beef and drain, add oil , 1 / 2 seasoning packet , broccoli , onions to meat, stir fry for 5 minutes, add soy sauce and red pepper , simmer 5 additional minutes, serve over noodles
beef and broccoli stir fry
combine all marinade ingredients in a bowl
combine all seasoning sauce ingredients in a cup
thoroughly mix beef with marinade and marinate for 30 minutes
heat wok over highest heat , when hot , swirl in 2 tbsp peanut oil
add ginger and salt and toss a few seconds
add broccoli and stir fry one minute , then add water , turn heat to med-high , cover , and steam until crisp tender
uncover and turn heat to high , stir frying until water is evaporated
remove broccoli and reserve
reheat same wok and , when hot , add remaining peanut oil
add beef slices and stir fry until lightly browned but not cooked through
do not stir fry too vigorously or meat will not brown , it is better to press slices against sides of wok to sear
add broccoli to wok and toss
when hot , stir in seasoning sauce and stir until sauce thickens
turn onto a platter and drizzle sesame oil over the top
the sugar in the marinade and seasoning sauce acts as a flavor enhancer rather than a sweetener
beef and broccoli with garlic sauce
trim fat from beef steak
cut beef lengthwise into 2 inch strips , and each strip cut crosswise into 1 / 8 inch slices
in cup , mix cornstarch , sesame oil and broth , set aside
heat 12 inch skillet or wok until very hot
add vegetable oil
rotate skillet to coat bottom
add beef
stir fry 2 minutes or until beef is brown
remove beef from skillet
keep skillet hot
add broccoli , carrots , onion , and bok choy and saute for 3 minutes , add yellow pepper , and saute for 1 more minute
add pepper , garlic , ginger , and fish sauce
stir fry 30 seconds
add water chestnuts
stir fry 1 minute
stir in beef
stir in cornstarch mixture
cook and stir 15 seconds or until thickened
taste test for soy sauce
serve over rice
beef and broccoli with oyster sauce
cut the steak across the grain into strips 3 inches long and 1 / 4 inch wide
in a bowl , stir together the 1 tbsp cornstarch , 1 / 4 tsp salt , 1 / 4 tsp sugar , the baking soda , and 2 tbsp water
add the beef and stir until well mixed
let stand at room temperature for 30 minutes
in another bowl , combine the oyster sauce , both soys , 1 tsp oil , the remaining 1 tsp cornstarch , the remaining 1 / 2 tsp sugar , white pepper to taste , and 2 tbsp water , st aside
bring a sauce pan 3 / 4 full of water to boil , and add broccoli florets , blanch until just tender 3-4 minutes
drain , rinse under cold water until cool , then drain again
set aside
remove the beef from the bowl and pat dry with paper towels
in a wok or large , deep saute pan over high heat , heat 2 tbsp of peanut oil until very hot
add the beef and stir fry until opaque , 3-4 mintues
using a slotted spoon , quickly transfer the beef to a sieve placed over a bowl to drain
wipe out the pan with paper towels and reheat over high heat
add the remianing 1 tbsp oil and heat until very hot
add garlic , and ginger and stir fry just until golden brown , 15-20 sec
using slottted spoon , lift out the ginger and garlic and discard
add the onion to the pan and cook until just tender , about 5 minutes
pour in the rice wine and deglaze the pan stirring to dislodge any brown bits on the bottom
when the wine has evaporated , add the sauce , stir , and bring to a boil
immediately add the beef and broccoli and stir fry until the sauce thickens and the beef is heated through , about 3 minute transfer to a warm bowl and serve
beef and broccoli with ramen noodles
partially freeze beef and slice into thin strips
in a medium bowl , combine soy sauce , apple juice and 2 teaspoons cornstarch and stir to blend
add sliced beef , stir , and set aside
discard one of the seasoning packets
break ramen noodles into pieces and place in large bowl , sprinkle with contents of one of the seasoning packets and cover with 4 cups boiling water
stir and set aside
heat oil in a large skillet or wok over medium high heat
add onion and stir fry until crisp tender , 2-4 minutes
add broccoli and stir-fry until crisp tender , 3-5 minutes
then add beef mixture and stir-fry until beef is cooked
in a small bowl , combine 1 cup of the noodle soaking liquid , the oyster sauce , and 1 tablespoons cornstarch
drain the ramen noodles , discarding remaining soaking liquid
add the oyster sauce liquid to the skillet and bring to a boil
add the drained ramen noodles
cook and stir until the mixture is thickened and heated through
beef and bulgur soup
heat vegetable oil in soup pot, add beef and cook high , stirring frequently until browned lightly, add vegetables and cook until tender , stirring occasionally, add spices , tomato paste , broth and bulgur, simmer covered 15 minutes or more until bulgur is cooked through
beef and butternut squash chili
cook beef , bell pepper , and next 2 ingredients in a dutch oven over medium-high heat until meat crumbles and is no longer pink
drain well , and return to dutch oven
stir in tomatoes and next 5 ingredients
bring to a boil over medium-high heat
cover , reduce heat to medium-low , and simmer , stirring occasionally , 15 minutes
stir in corn , and cook , uncovered , 15 minutes or until squash is tender and chili is thickened
beef and butternut tagine  crockpot  paleo
place cubed meat in a large bowl, combine spices in a small bowl, pour spices and oil over beef and stir to thoroughly coat meat with spices, combine onion , garlic , and beef in crock pot, pour tomatoes over mixture, cook on low for 5-6 hours or until beef is tender, stir in squash and increase heat to high, cook for about 90 minutes or until squash is tender, taste mixture and add more salt and crushed red pepper , as needed, stir in cilatro and serve in shallow plates or bowls
beef and cabbage bake
spread the rice in bottom of a 3-quart casserole dish, if using uncle ben's , sprinkle the seasonings on top, brown the ground beef and onion, drain, add the cabbage , carrots , salt and pepper to the ground beef in a large bowl, stir, spread over rice in dish, pour the chicken broth over the mixture, cover and bake at 350 for 1 hour, when done , dot with butter and mix in gently
beef and cabbage joes
cook and stir the meat , onion and celery in a large skillet until the meat is brown
drain off the excess fat
stir in the cabbage , green pepper , catsup , water , salt , and mustard and heat to boiling , stirring occasionally
reduce the heat and cover
simmer until the vegetables are tender , about 25 minutes
spoon the mixture onto the bottom halves of the buns and top with the remaining halves
beef and cabbage lo mein
slice choice of beef in 2 inch thin slices across the grain and set aside
cook fettucinne according to instructions less about 3 minutes , strain , rinse and set aside
in a bowl combine the beef broth , soy sauce , wine , ginger , and crushed red pepper flakes
add meat toss and set aside for approximately 5 minutes prepare your julienned sliced vegtables and cabbage
with slotted spoon now remove your marinated meat
in a nonstick skillet or wok heat on med high heat add your oil and half of your chopped garlic stir around for 30 seconds and add meat cook until about 6 to 8 minutes add all vegtables , the rest of the chopped garlic and stir fry about 5 minutes then add your fettuccine stir around to well mix with vegtables
add your liquid with spices mix well until hot put in pot and stir around until thickened
garnished with chopped green onoins
beef and cabbage soup  a la  shoneys
dice the vegetables, brown the ground beef, drain, add onion , celery , bell pepper and garlic, cook until wilted, add the diced cabbage, add tomatoes juice and all, add worcestershire sauce, add pepper, add 2 cups water, add boullion cubes, add drained beans, cook 30 minutes
beef and cabbage stew
in a large soup pot over medium heat , let the oil get warm, brown the stew meat on all sides for about 6 minutes, add in the next 8 ingredients, stir to combine, cover and simmer over medium-low heat for 1 hour or until meat is tender, add in the cabbage and raisins and let simmer , uncovered , for 30 more minutes
beef and cabbage turnovers
heat butter in large sauce pan
add onion and cook gently until tender , about 5 mionutes
add meat and cook and stir until all redness disappears
add cabbage , carrot , salt , pepper , mace , worcestershire sauce and water
cover and simmer 15 minutes
uncover and continue cooking until all excess liquid cooks away
meat should be moist but not wet
cool
heat oven to 425 f
roll pastry very thin into oblongs or squares and cut into 6-ince squares
you should be able to make 18 squares so be sure to roll very thin
lay the pastry squares out on the counter and top each one with 1 / 4 cup of the meat mixture
moisten 2 adjacent edges of the square with water and fold pastry over to form a triangle , pressing together along edges wtih the tines of a fork
put on large cookie sheets
beat egg yolk and water together an dbrush over tops of turnover
bake 25 to 30 minutes or until very well browned
serve hot
beef and carrot stew  crock pot
in saucepan melt butter, blend in flour and stir until smooth, stir in tomato sauce and wine, cook and stir until bubbly, transfer to crock pot, stir in beef and remaining ingredients except noodles, cover and cook on low 4-6 hours, serve over hot cooked noodles
beef and cheddar soup
in a small bowl mix together soup and milk , remember if you want a thicker soup use less milk
in a large saucepan , melt margarine over medium heat , then add onion and cook until soft
then add roast beef and stir until heated through
add soup / milk mixture and stir well
if using the red pepper flakes add now , cook and stir for about 10 minutes or until heated through
beef and cheese crumble
brown the beef
add the tinned tomatoes
add the oxo cubes - crumble them evenly over the top and then mix inches
add the remaining ingredients
hint: at this stage you can also add any other flavourings / herbs / spices / vegetables you like , this is a very flexible recipe !
at this stage the beef should be quite liquidy
don't take any out but turn the heat down and let it reduce naturally
keep an eye on it so it doesn't become too dry
the ideal end product should look fairly dry but easily yield liquid when a spoon is pressed onto the mixture
this can take anything from 10-30 minutes , depending on what is added !
while the mixture is reducing make the crumble
put all of the crumble topping except for the cheese for sprinkling into a bowl and mix them so they look like chunky breadcrumbs
put the beef mixture into an ovenproof dish
pour the crumble mixture on top of the beef
put in a 180c oven for 20 minutes
after the 20 minutes add the grated cheese to the top , put the crumble back in the oven for another 10-15 minutes
beef and cheese enchiladas
melt lard in skillet
stir in flour and make a light roux
add chile powder , water , and salt
cook until kind of thick
this is the chili gravy
saute onions in a pan
cook ground meat in a pan
get a pyrex pan and lightly grease them
heat oil in a skillet hot
when you drop a drop of water in the oil and it spits out of the pan , it is ready
using tongs , dip one tortilla in the oil , turn it over , let the oil drip , put it in the chili gravy , turn it over and then put in the pyrex pan
put beef , cheese , and onions in the middle and roll , placing flap side down
keep rolling tortillas until you still have meat , cheese and onions left to pour over the top of the enchiladas
then pour the left over chili gravy over the top
preheat oven to 400 degrees
put enchiladas in oven for about 15 minutes or all the cheese is bubbly
serve right away