formido/recipes-20k huggingface dataset:
beef  chuck stew
preheat the oven to 275f
season half the beef with salt and pepper , and then dredge in the flour
shake off excess flour
add olive oil to a large dutch oven over medium-high heat and brown beef cubes
using a slotted spoon transfer the beef to a plate
repeat with the remaining beef
de glaze pan with 1 cup of broth then pour all back into broth container
melt the butter over medium-high heat
add the onions and cook , stirring until lightly browned
add the garlic and cook , stirring , until fragrant about 1 minute
add the tomato paste and cook , stirring , until lightly browned , about 1 minute
return the beef to the pot and add the broth and wine , and bring to a simmer
stir in dijon mustard and add bay leaves
season to taste with salt and pepper
cover and transfer to the oven
stew the meat until tender , about 1- hours
remove from the oven and skim the fat from the cooking liquid
add the potatoes , carrots , celery , and the tomatoes with juice , and bring to a simmer
stew uncovered , on top of stove , skim and stir occasionally , until liquid has thickened and the beef and vegetables are tender , about 1 hour
remove the bay leaves , season to taste and serve
beef  wellington with truffle madeira sauce
first make the mushroom mixture which can be made a day in advance
melt butter in fry pan add onion , saute until soft add chopped mushrooms cook until moisture has evaporated , then add the cream stir over a low heat until thickened
add parsley and season with salt and pepper
this part of the dish can now be set aside , if making it a day ahead store in fridge until ready to use
to prepare the beef heat olive oil in a fry pan when the pan is hot add the beef and sear all sides until browned
remove from heat put on a plate and set aside to cool
while the beef is cooling lightly flour a surface and roll out the puff pastry big enough to envelope the beef
take two pancakes and lay them on top of the pastry , next spread the fois gras onto the centre of the pancakes enough that it will cover the top and sides of the fillet
then spread the mushroom mixture on , the same as the fois gras take the beef and place on top of the mushroom mix press down gently
take remaining two pancakes place on top of fillet
wrap the pastry around the fillet and fold in sides to envelope beef , and seal with beaten egg
turn over and place seam side down on buttered baking tray
you can decorate the top with cut out pastry leaves if you want
the wellington has to be refrigerated now for one hour before baking
to cook preheat oven to 190c and bake beef until pastry is golden brown approx 35-45 mins , a little longer if you prefer your beef more well done
remove from oven and stand for 10mins before serving
preparing the madeira truffle sauce
bring broth and madeira to boil then turn down heat and simmer until reduced by half
mix cornflour with water to form a paste and add just to thicken slightly , add truffles allow to simmer a few minutes more then add butter and serve immediately
it sounds complex but it really is not and it is well worth it for a special occasion
most of it can be prepared in advance so you can enjoy time with your guests while it is cooking
beef  n  onion soup
cook onions in large saucepan over low heat in butter 30 minutes or more stirring occasionally
add kitchen bouquet and beef
stir to break up meat , cover and cook 15 minutes
stir in flour and seasonings
add beef broth and bring to a boil
reduce heat and simmer 5 minutes
serve sprinkled with parmesan cheese
beef   asparagus
trim the meat , and slice across the grain evenly into long , thin strips
combine the soy , sherry , ginger , sesame oil , garlic and chilli
add the meat stirring to coat and leave to marinate for 30 minutes
drain the meat , reserving the marinade
heat 20ml of oil in a wok or heavy-based frying pan , add the asparagus and stir-fry for 2 minutes
remove from the wok
heat the remaining oil in the wok , cook the meat quickly in small batches over high heat until browned but not cooked through
remove and drain on absorbent paper
blend the cornstarch with the reserved marinade until smooth
return asparagus and meat to wok with marinade mixture
stir-fry over high heat until meat is cooked through and sauce has thickened
serve at once
beef   asparagus pasta toss
cook pasta in boiling salted water 10 minutes or until almost tender
add asparagus
continue cooking 3 to 4 minutes or until pasta and asparagus are tender
drain well
meanwhile brown ground beef in large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink , breaking up into 3 / 4 inch crumbles
remove from skillet with slotted spoon
pour off drippings
heat oil in same skillet over medium heat until hot
add shallots and garlic
cook 3 to 4 minutes or until tender , stirring frequently
remove from heat
add beef
toss to mix
season with salt and pepper , as desired
combine beef mixture with pasta and asparagus in large bowl
toss well
sprinkle with cheese , if desired
beef   asparagus with chinese noodles
trim fat from beef
cut beef into 1 / 2 inch cubes
mix egg white , cornstarch , sesame oil and white pepper in medium glass or plastic bowl
stir in beef
let stand 10 minutes
cook and drain noodles as directed on package
while noodles are cooking , spray 12-inch nonstick skillet or wok with nonstick cooking spray
heat over medium to high heat
add beef
stir-fry about 3 minutes or until brown
add asparagus and bell pepper
stir-fry 2 to 3 minutes or until vegetables are crisp-tender
add stir-fry sauce
stir fry about 1 minute or until heated through
serve over noodles
beef   barley soup
cut beef stew meat into bite size pieces
cook beef and onion in 3 tbs oil in large soup pot until beef is brown
drain fat
stir in the garlic and heat for another minute
add the broth , water , barley , paprika , salt , caraway seed , and marjoram
heat to boiling
reduce heat
cover and simmer 1 1 / 2 hours
add the stewed tomatoes , mushrooms , potatoes , carrots , and celery
heat to boiling , reduce heat: cover and simmer until the vegetables are done to your taste
30- 45 minutes
beef   barley soup   46
in a large dutch oven or fry pan heat oil
roll beef cubes in flour and brown in oil and set aside
saut onion , celery , carrots and mushrooms in the same oil for about 8 to 10 minutes , or until tender
place beef , vegetable in a soup pot
add tomato juice , water , barley , and s&p to taste
cover , reduce heat and simmer barley soup for 60 or until barley is tender , stirring occasionally
beef   bean khoresh  a persian beef stew
in a large saucepan saute the onion in two tablespoons of the olive oil until golden
add stewing beef and cook for ten minutes more , until meat is browned on all sides
add the cumin , turmeric and cinnamon
cook for one minute , stirring , then add water and bring to a boil
cover and simmer over low heat for 45 minutes , stirring occasionally
heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes
add this mixture to the beef
also add the drained and rinsed kidney beans and lemon juice
season with salt and pepper
stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little
simmer uncovered for another 30 minutes , until meat is wonderfully tender
serve with rice
beef   black bean chili
drain and rinse black beans, trim excess fat from roast , cut into 3 / 4-inch cubes, heat oil in dutch oven over medium heat, add bell peppers , onion , jalapenos and garlic, cook 10 minutes or until tender , stirring frequently, increase heat to high, add beef cubes and brown on all sides, reduce heat to low, add chili powder , cumin , salt and pepper, stir in tomatoes, cover and simmer approximately 1 hour and 20 minutes until meat is fork tender, add beans and heat through, serve in bowls and garnish with cheese , sour cream and green onions as desired
beef   broccoli
slice beef across the grain into thin slices
mix together 1 tsp brown sugar with 4 tsp sesame oil , 4 tsp rice wine , and 2 tsp cornstarch
pour this mixture over beef and allow beef to rest for 30 minutes
in a small bowl , combine remaining 4 tsp rice wine , 2 tbsp oyster sauce , 2 tsp cornstarch , and 4 tbsp water
heat wok or deep skillet on high heat
add 2 tbsp vegetable oil , and when it is hot , and ginger and salt
wait a few seconds , then add the broccoli , and stir-fry for one minute
then add the water to the broccoli , and steam-fry the broccoli until the water evaporates
remove broccoli from wok or skillet
reheat wok or skillet on high and add remaining 2 tbsp vegetable oil
add beef and stir-fry , but do not stir too much- allow the beef to sear against the pan
when it has browned , add the seasoning sauce
add broccoli back to wok or skillet and stir to mix
when sauce has thickened and stir-fry is hot , serve
beef   gravy
in 6-qt stockpot , in 2 t hot oil , brown meat on all sides, stir in mushroom soup , onion soup mix , mushrooms and 1 cup water, cover, cook 45 minutes or until meat is tender, stir together cornstarch and cup water until smooth, gradually stir into gravy mixture, cook until mixture boils and thickens , stirring constantly, excellent served with rice and biscuits
beef   kidney bean fajitas
slice meat into thin strips, slice onions, slice bell pepper, heat oil in non stick skillet, add meat and vegetables and fry until the meat is light brown, add remaining ingredients, simmer 10 minutes or until done, spoon into 2 flour tortillas
beef   noodle bake
brown meat and onion
drain
add soup and bring to a simmer
stir in mushrooms , salt and pepper
prepare noodle as stated by manufacture
drain
place a layer of noodles in an 8x10 casserole dish followed by a layer of meat then cheese
repeat this step one more
bake at 350 degrees until cheese is brown about 20-30 minutes
beef   noodle casserole
in a large skillet , brown beef, remove beef and drain fat, in same skillet , melt butter over medium-high heat, saut onion and pepper until tender, add beef , worcestershire sauce , noodles , and soups, spoon into a greased 3-quart casserole dish, top with cheese, bake at 350 for 45 minutes
beef   onions in barbecue sauce
heat oven to 325, cut beef steak lengthwise in half and then crosswise into 1 / 4" strips, set aside, shake flour in oven bag, place sauce ingredients and onion in bag, squeeze bag to mix well , blending in flour, place beef in bag , turning to coat, place bag in 13 x 9" pan , arranging ingredients in even layer, close bag with nylon tie, cut 6 1 / 2-inch slits in top, bake 45-50 minutes or until beef is tender, serve beef in rolls
beef   parmesan pasta
brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink , breaking up into 3 / 4-inch crumbles
remove from skillet with slotted spoon
set aside
pour off drippings
combine tomatoes , broth and pasta in same skillet , pushing pasta into liquid
bring to a boil
reduce heat to medium
simmer , uncovered , 15 minutes , stirring frequently
stir in zucchini
continue cooking 5 minutes or until pasta is tender
return beef to skillet
stir in 1 / 2 cup of the cheese
heat through
sprinkle with remaining 1 / 4 cup cheese before serving
beef   pepper rice skillet
brown beef in oil in 10-inch frying pan
stir in onion , rice , beef broth , one soup can of water and soy sauce
bring to boil
reduce heat , cover , and cook over low heat until liquid is absorbed , about 25 minutes
stir in green pepper and pimiento
heat through
beef   pork cabbage joes
brown meats with onion& celery in a large skillet, drain of fat, stir in cabbage , pepper , ketchup water mustard& garlic powder, heat to boiling, stir occasionally, reduce heat& cover pan, simmer till veggies are tender about 45 minutes to 1 hour, toast hamburger buns if desired, spoon mixture on to bottom half of roll, top with remaining half, 16 servings
beef   pork meatloaf   onion gravy
preheat oven to 350 f
mix all ingredients together
shape into a loaf pan
bake for 1 1 / 2 hours
if desired , spoon onion gravy over baked meatloaf slices
onion gravy makes about 2 cups while this sauce was designed to be served on our beef and pork meatloaf , it is amazingly versatile
try it on mashed or baked potatoes , pork chops , steak or whatever ! use your imagination
saute onion in butter for about 3-5 minutes , or until slightly browned
stir in flour and add remaining ingredients
simmer for 3-5 minutes , stirring constantly
beef   rice casserole for two
brown the ground beef in a skillet with the onion
in a casserole dish , combine the uncooked rice , peas , soup , can of water , salt and pepper
add beef and onions and mix
bake at 325 for 1 hour
beef   shrimp kabobs
cut steak into 1" pieces, place steak and shrimp in baggie, combine remaining ingredients and marinate in refrigerator for at least 1 hour, place on skewers and grill, enjoy !
beef   andouille burgers with asiago cheese
finely chop sun-dried tomatoes in food processor, blend in mayonnaise and mustard, transfer to small bowl and cover and chill, can be made up to 1 day ahead, finely chop andouille sausage in processor, transfer to large bowl, add beef , shallots , salt , pepper and fennel seeds, stir with fork just until blended, form mixture into 6 patties, prepare barbecue on medium high heat, grill hamburger buns until golden brown for 2min, transfer to plate, brush onion slices with oil, sprinkle with salt & pepper, grill until golden about 7min, per side, grill until desired doneness, sprinkle cheese over top of burgers, spread hamburger buns with sun-dried tomato mayonnaise, top with red bell peppers, top with onion slices, then place hamburgers on and tops of buns
beef   avocado wraps
preheat oven to 325f
mix the cream cheese , cumin , garlic & chili flakes in a bowl until well blended
in a skillet , brown beef pieces until warm
divide the following between each tortilla , layering in this order
spread a thin layer of the cream cheese mixture
then place a lettuce leaf on each tortilla & top with beef
sprinkle with avocado , tomatoes & cheese
starting at one end , gently roll up each tortilla into a tight tube
grate remaining cheese on top of wraps
cook about 15 min till cheese is melted & wrap is heated
beef   baked beans stuffed bell peppers
cut peppers in half lengthwise , remove seeds, cook 5 minutes in boiling water, drain, saut celery , onion , and garlic in butter until tender, remove from pan, brown ground beef in same skillet, stir in sauted vegetables , beans and barbecue sauce, fill peppers, place in shallow baking dish, bake at 350f for 20 minutes, top with cheese, bake 10 minutes more
beef   bean    oven tacos
preheat the oven to 350f
brown the ground beef with the chopped onion
once browned , drain well
stir in the black beans , taco seasoning , diced tomatoes and let simmer for 5 minutes
line up 8 taco shells in a 7x11-inch baking dish
spoon meat mixture into the taco shells
top with a pinchfuls of cheese
bake in the preheated oven for 10 minutes
serve beef & bean oven tacos with side of veggies
beef   bean burritos
brown beef in olive oil
add the onions , garlic , cumin , white pepper , red pepper flakes , black pepper , and salt
add chipotle powder if used
when the beef has browned , add thee taco seasoning and water and stir in well
now add the refried beans and chili beans and mix in well
do not drain the chili beans
simmer for 10 minutes to allow the beans to heat and the flavors to blend
soften tortillas with steam , hot oil , or warm water
coat 8 large ramekins or a muffin pan with large cups with cooking spray
shape the tortillas into cups in the ramekins or muffin pan
if water was used to soften tortillas , lightly coat them with oil
place the shaped tortillas in an oven pre-heated to 400 deg
f
bake for 7 to 10 minutes until tortillas are browned
remove shaped tortillas from oven and fill with the hot beef / bean mixture
top each with shredded cheese
return to oven for 3 to 5 minutes to melt the cheese
cool for about 3 minutes then remove them from the ramekins or muffin pan
place them on serving dishes and enjoy
this dish has a moderate zing so the faint of heart may not enjoy it
makes 8 hearty servings
may be served with pico de gallo or a lettuce & tomato salad or spanish rice
also , these could be topped with a zesty red or green salsa if desired
beef   bean chile verde
cook beef , bell pepper and onion in a large saucepan over medium heat , crumbling the meat with a wooden spoon , until the meat is browned , 8 to 10 minutes
add garlic , chili powder , cumin and cayenne
cook until fragrant , about 15 seconds
stir in salsa and water
bring to a simmer
reduce heat to medium-low , cover and cook , stirring occasionally , until the vegetables are tender , 10 to 15 minutes
stir in beans and cook until heated through , about 1 minute
beef   bean enchiladas
in small bowl stir together the tomato sauce& salsa, using about 1 / 2 of the sauce mixture brush both sides of tortillas, stack on a plate & set aside, this helps tortillas to soften, in a large skillet cook beef over med heat till browned about 5 minutes, stirring occasionally, place meat in a colander & rinse under hot water, drain well, wipe skillet with paper towel and return beef to skillet, stir in refried beans , onion , garlic , chili powders cumin & pepper, cook stirring for 2 minutes or until heated through, preheat broiler, spoon about 1 / 4 cup of mixture down center of each tortilla, roll up tortillas & place seam side down in 10x6x2-inch baking dish, top with remaining sauce mixture, broil 4 inches from heat about 5 minutes or until browned, sprinkle with cheese, let stand 5 minutes before serving, serves 4
beef   bean macaroni
in a skillet over medium heat , cook beef until no longer pink
drain
in a bowl , combine the macaroni , 1 1 / 2 cups shredded cheese , beans , tomatoes , green pepper and onion
stir in beef , garlic powder , pepper flakes and pepper
spoon into a 13x9x2 inch baking dish coated with nonstick cooking spray
sprinkle with parmesan cheese and remaining cheddar cheese
cover and bake at 375 degrees for 30 minutes or until heated through
beef   bean sprouts
cut beef into very thin slices
mix together the next 5 ingredients , and marinate the beef in this mixture for 1 / 2 hour
heat a little oil in a frying pan and saute the beef mixture for 2 minutes
mix together the cornstarch , oil and water and add it to the beef mixture
cook until the cornstarch is clear , and set aside
saute the bean sprouts in a little hot oil for 2 minutes
mix with the beef and serve immediately
beef   beer pies
preheat oven to 200
c
saute onion & bacon until onion softens & bacon is cooked , set aside
add mince to pan and cook until browned , add mushrooms and cook until soft
return onion & bacon to pan and add flour , cook stirring for 3 minutes
add wine & beer & simmer until most of the liquid has reduced to a sauce consistency
add worcestershire sauce & parsley
spoon mixture into individual pie dishes , cover with pastry , & bake about 20 mins or until pastry is well risen , golden & crisp
nb / if you choose to make fully enclosed pies , pastry top & bottom , allow mixture to cool before spooning into pastry otherwise it will become soggy
beef   beer stew
flour and season stew meat, add oil to large pot and brown stew meat, stir in soup and beer, add cut up veggies, cover and simmer on low for 3 hours, hint: we desire more gravy so i double the soup and beer, enjoy !
beef   biscuit casserole
preheat the oven to 375 degrees f
in a large nonstick skillet , brown the ground beef with the onion and green pepper
drain off any excess fat
stir in the tomato sauce , chili powder , and garlic salt
let simmer
separate the biscuit dough into 10 biscuits
split each in half
press 10 biscuit halves over the bottom of an ungreased 8-inch or 9-inch square baking pan
in a bowl , mix 1 / 2 cup of the cheese with the sour cream and egg
remove the meat mixture from the heat and stir in the sour cream mixture
spoon over the biscuit dough
arrange the remaining biscuit halves on top
sprinkle with the remaining 1 cup of cheese
bake for 25 to 30 minutes , until golden brown
beef   black bean chili
cook meat in large saucepan over medium-high heat until meat is browned , stirring until it crumbles
drain , if necessary
while meat cooks , drain and mash 1 can black beans
add mashed beans , undrained beans , salsa , tomato sauce , and seasoning mix to meat
stir well
cook over medium heat for 10 minutes , or until thoroughly heated
spoon into serving bowls , top with sour cream and cheddar cheese
beef   broccoli
slice beef into very thin strips, in skillet over medium-high heat , heat oil, add beef and stir-fry until browned and juices evaporate, add soup , soy sauce , vinegar , garlic powder and pepper to taste, heat to a boil, reduce heat to medium, add broccoli and cook until tender-crisp , stirring occasionally, serve over rice
beef   broccoli bake
start noodles cooking according to package directions
meanwhile , season beef & onion with salt & pepper and brown together in large skillet
when beef starts to brown , melt butter in separate saucepan over medium heat
pull rosemary from sprigs and add to butter
stir until bubbly
add flour and stir until blended
gradually add milk and 2 cranks of the mill pepper , stirring constantly
bring to boil
cook & stir 2 minutes
drain pasta
drain beef
preheat oven to 400
combine beef , broccoli , milk sauce , and cheddar in the skillet
return to medium heat , stirring until cheddar is melted
stir in pasta
spread in lightly greased 13x9 pan
top with grated parmesan
bake 10-12 minutes
beef   broccoli calzone   oamc
to freeze: combine ground beef with other ingredients in a bowl
roll out bread dough to a 9x13 rectangle
spoon filling onto one side of the dough , leaving a border of dough on three sides
fold over bare side of dough and pinch ends together
spray lightly with cooking spray and wrap in plastic wrap
wrap again in tin foil and freeze
to cook: thaw overnight in refrigerator
unwrap calzone and place on cookie sheet
loosely cover with plastic wrap to prevent drying
allow to rise , but not double
cook 20-30 minutes in a 350 degree oven until golden
slice and serve
beef   cabbage alfredo
cook and drain beef
season with garlic , black pepper
shred cabbage into long "noodle-like" strips
cook in 4 quarts of boiling water
add a dollop of cream to the water to make a milder cabbage flavor
drain when tender
mix all ingredients for alfredo sauce in a small saucepan and heat until melted and thoroughly mixed together
ps--the alfredo sauce is great over low carb pasta or spaghetti squash
can be used as a side dish or main course
beef   cabbage casserole
brown beef with onion, boil cabbage 3 min , than drain, alternate layers of beef and onion with cabbage in 2 qt casserole or crock pot, pour soup , undiluted , over top, bake uncovered 30 min at 350 f , or 6-8 hrs on low in crock pot
beef   cheese burritos
in a large skillet , brown ground beef over medium-high heat until no longer pink , pour off fat
stir in salsa and velveeta and stir until melted
to serve , spoon about 1 / 2 cup beef mixture in center of tortilla and top with choice of toppings
fold bottom edge up over filling and fold sides to center
beef   cheese enchiladas
brown ground beef with onion and garlic salt just until pink is gone
remove beef from skillet and set aside
in the same skillet heat the oil
add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance
stir in tomato puree , and stir till well blended
stir in broth and water
bring to a boil and lower heat
taste and adjust seasoning
leave to simmer until slightly thickened
preheat oven to 400
in a casserole dish spoon a couple of tablespoons of the sauce to coat bottom
pick up one tortilla with tongs and dredge the tortilla through the sauce
leave the tortilla submerged just enough to soften but not fall apart
lay tortilla in the casserole and spoon 1 / 12 of the beef mixture & 1 / 12 of the jack cheese
roll the tortilla over the filling and lay seam side down in the casserole
repeat with the rest of the tortillas
pour remaining sauce over all the enchiladas
sprinkle the cheddar over the top of the casserole
bake in 400 oven for 20 minute or until sauce is bubbling and cheese is melted