formido/recipes-20k huggingface dataset:
beef  n  pork burgers
in a skillet , cook bacon , onion and garlic over medium heat until the bacon is crisp
drain and place in a bowl
stir in the bread crumbs , egg , water , parsley , salt , marjoram , paprika and pepper
crumble beef and pork over the mixture and mix well
shape into eight 3 / 4-in thick patties
grill uncovered or medium-hot heat for 9-12 minutes or until juices run clear , turning occasionally
serve on buns with desired toppings
beef  n  rice enchiladas
prepare rice mix according to package directions, meanwhile , in a large skillet cook beef over medium heat until no longer pink, drain, stir in spanish rice and 1-1 / 4 cups enchilada sauce, spoon about 2 / 3 cup beef mixture down the center of each tortilla, top each with 1 / 3 cup cheese, roll up, place in an ungreased 13-in, x 9-in, x 2-in, baking dish, top with the remaining enchilada sauce and cheese, bake , uncovered , at 350 for 8-10 minutes or until the cheese is melted
beef  or chicken or turkey  enchiladas
heat oven to 350 degrees
in medium saucepan , combine first 7 ingredients
simmer for 20 minutes
in large skillet , brown ground beef and onion
drain excess fat
remove from heat
add 1 cup shredded cheese , 1 cup tomato paste mixture and olives
pour the remaining tomato paste mixture into a greased 13 x 9 baking dish
spoon about 2 heaping tablespoonfuls of beef mixture down center of each tortilla
fold or roll tortilla around filling
place the tortillas seam side down in dish
pour any remaining beef and tomato mixture over tortillas
sprinkle with remaining cheese
bake uncovered at 350 degrees for 20 to 25 minutes or until hot and bubbly
serve with sour cream , mexican rice , refried beans and margaritas !
beef   cornbread casserole
preheat oven to 375f / 190c
brown meat with"hot shot" seasoning , breaking it apart
drain
add onion , garlic and chili powder
saute until onion is translucent
mix in cornstarch and then add tomatoes
let simmer on low while assembling the cornbread
stir together the flour , cornmeal and baking powder
in a seperate bowl whisk the eggs , milk , oil and corn then stir into flour mix until well blended
stir in cheese
pour meat into a 13x9 inch casserole dish
spread batter evenly over meat and sprinkle with a bit more cheese
bake for 45 minutes or until bread is done and golden brown
beef   mushroom ragu over fresh cheese ravioli
heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat
add mushroom , onions and garlic and saut 6 minutes or until onions are soft
remove mixture from the skillet and set aside
add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink
add the mushroom mixture , tomatoes , tomato paste , italian seasoning , sugar and salt and pepper to the beef mixture
bring to a boil , reduce heat , cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend
while cooking the sauce , bring a large pot of lightly salted water to a boil
add ravioli and cook according to package directions
drain and return to pot , adding 1 tbsp olive oil and toss to coat
spoon ravioli into a serving dish and top with sauce
serve with freshly grated parmesan cheese and enjoy !
beef  n potato moussaka
in a large skillet , cook the beef , onion and garlic over medium heat until meat is no longer pink
drain
stir in the water , tomato paste , parsley , salt , mint if desired , cinnamon and pepper
set aside
for sauce , melt butter in a saucepan over medium heat
stir in flour until smooth
gradually add milk
bring to a boil
cook and stir for 2 minutes or until thickened
remove from the heat
stir a small amount of hot mixture into eggs
return all to the pan , stirring constantly
add the parmesan cheese and salt
place half of the potato slices in a greased shallow 3-qt
baking dish
top with half of the parmesan sauce and all of the meat mixture
arrange the remaining potatoes over meat mixture
top with the remaining parmesan sauce
bake , uncovered , at 350 degrees for 1 hour or until potatoes are tender
let stand for 10 minutes before serving
beef adobo salpicao
in a 12-in
frying pan over medium heat , cook shallots in oils , stirring often , until deep golden , 7 to 8 minutes
with a slotted spoon , transfer shallots to paper towels
discard all but 2 tablespoons oil from pan
increase heat to high
add beef & crushed red pepper flakes to frying pan
cook until browned on underside , 1 to 2 minutes
stir in garlic and bay leaf
turn meat
when second side is brown , stir in pepper , soy sauce , and vinegar
boil until reduced by half , 1 to 2 minutes
spoon meat into a bowl and sprinkle with nicely caramelized shallots
look for coconut vinegar in the asian food aisle of your grocery store or buy it at an asian market
beef alla certosina
put beef in large saucepan with oil , butter , chopped bacon , salt , pepper , nutmeg and brown slowly , but thoroughly
when meat is well browned , add the chopped anchovies , parsley and the stock or water
reduce heat , cover the pan and cook slowly about 1 1 / 4 hours , or until the meat is tender
add water to pan drippings , if necessary , to make gravy
slice beef and serve covered with gravy
beef and  barley soup  heavenly   healthy  and hearty
wash beef
pat dry with paper towels
trim away any visible fat
season beef with salt and pepper
cut into small bite-sized cubes
melt butter in a large , heavy-bottom saucepan
transfer the beef to the hot butter and cook over medium heat until brown on all sides
add remaining ingredients to saucepan
bring to a boil
reduce heat to simmer and continue cooking , covered , for 1 1 / 2 hours or until barley is tender and beef is fork-tender
remove the bay leaf and laddle into warmed soup bowls
enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french / italian bread
cook's
let stand , covered , for 5 minutes
beef and  rice skillet
cook ground beef and drain
stir in remaining ingredients , bring to a boil , reduce heat , cover and simmer for 40 minutes or until rice is tender
beef and asparagus  pasta
cook pasta according to package directions
in a small bowl combine cornstarch and 1 / 4 cup broth until smooth , and set aside
in a large nonstick skillet , or wok stir fry beef in oil for 1 minute or until meat is no longer pink
add asparagus , onions , and garlic stir fry for 2 minutes
add mushrooms , tomato , basil , and oregano , stir fry 2 minutes longer or until the vegetables are crisp and tender
add the wine , olives , salt , pepper , and remaining broth
stir in cornstarch mixture , and gradually stir into skillet
bring to a boil , cook and stir for 2 minutes or until thickened
drain pasta , and serve with beef mixture
beef and asparagus stir fry
combine water , soy sauce , bouillon and cornstarch in a small bowl, heat oil in large skillet, add asparagus , beef , bell pepper , onion and carot, cook , stirring frequently , until beef is no longer pink, add mushrooms and green onions, cook until tender, stir in soy sauce mixture, cook , stirring constantly , until sauce comes to a boil and thickens, serve over rice, season with ground black pepper
beef and bacon casserole
cut steak into 2
5cm cubes
wrap the bacon in absorbent paper & cook in the microwave for 2 minutes
chop
coat a large pan with cooking spray , heat & cook onions and garlic until onions are slightly browned
add steak & cook , stirring , until well browned
stir in wine , tomato paste , water & stock cubes
simmer , covered for 45 minutes
stir in mushrooms & chilli
cook a further 10 minutes
stir in the bacon & tarragon
serve
beef and bacon chili
optional toppings: sour cream , shredded cheddar cheese , chopped onion , chopped cilantro
in a large saucepan , cook bacon over medium-low heat , stirring frequently , until crisp
remove to paper towels with slotted spoon
pour off all but about 1 tablespoon of the drippings
in drippings , brown ground beef with onion and green pepper
drain
add reserved bacon and remaining ingredients except optional toppings
mix well
bring to a boil
reduce heat , cover and simmer 20 minutes
ladle into bowls , top as desired , and serve with additional picante sauce
beef and bacon rissoles with gravy
cook bacon in a large non-stick frying pan over medium-high heat until crisp
remove from heat
using your hands , combine bacon , beef , breadcrumbs , egg , finely chopped green onions , parsley , worcestershire sauce and half the barbecue sauce
mix well
shape mixture into eight rissoles
heat oil in the non-stick pan over medium heat
cook rissoles until browned on both sides and cooked through
remove from pan , cover to keep warm
drain any excess oil from pan , add mustard , stock and remaining barbecue sauce
bring to the boil
combine cornstarch and water , stir into gravy and cook until gravy thickens
serve rissoles with gravy , cabbage mash , and cooked greens
beef and bacon shish kabobs
in small bowl , blend steak sauce , sherry and honey
place beef cubes in nonmetal dish
coat with 1 / 4 cup steak sauce mixture
cover
chill 1 hour , stirring occasionally
remove beef cubes from marinade
wrap half bacon slice around each cube
alternately thread beef and bacon cubes , onion , pepper and mushrooms onto 4 metal skewers
grill over medium heat for 8 to 10 minutes or to desired doneness , turning and brushing occasionally with remaining steak sauce mixture
serve immediately
beef and balsamic roasted onion soup
season beef with salt and pepper to taste
saut in 1 tablespoon of olive oil until browned on all sides
remove to a plate
add wine to the pot and scrape up any browned bits in the bottom
return beef and any juices to the pan
add stock and thyme
bring to a boil
reduce heat and summer 1 to 2 hours , until beef is tender
meanwhile , preheat oven to 400
on baking sheet , combine onions , oil and salt and pepper to taste
toss to coat and spread in a single layer
roast 45-50 minutes
drizzle with 3 tablespoons vinegar and roast , stirring occasionally , until onions are dark brown and glazed , 10-15 minutes
remove beef from pot and tear into shreds with two forks
discard any fat or gristle
return to pot and add roasted onions , cream and remaining vinegar
simmer 5 minutes
do not boil
season to taste with salt and pepper
beef and barley chili
in a large pot , cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes , breaking up with a spoon , until the onions are soft and the meat is no longer pink
add the peppers and garlic and cook for a few more minutes , until soft
add all other ingredients and bring to a boil
turn the heat down to low , cover and cook for about an hour , stirring occasionally , until reduced and thick
serve immediately or cool , then refrigerate for a day or two until ready to enjoy
beef and barley soup
chop meat into bite size pieces , set aside
in a large soup pot saute onions and celery in oil
place aside
in same pot add water , beef bouillon cubes , sugar , 1 / 4 teaspoons pepper , stewed tomatoes , bay leaf , beef and barley
bring to boil , reduce heat and simmer 10 to 15 minutes
add in sauteed vegetables and frozen vegetables
cook until thoroughly heated and season to taste
beef and barley soup  crock pot
in a food processor puree tomatoes
in a large skillet over medium high heat heat the oil and then add the onions , beef , tomato paste , thyme and 1 / 4 teaspoon salt
saute for 10-15 minutes
stir in wine
put mixture in crock pot
stir in pureed tomatoes , broths , carrots , cabbage , soy sauce and barley
season with salt and pepper
cook on low for 9-11 hours
stir in parsley
beef and barley soup with mushrooms for the crock pot
in a heatproof bowl , soak dried mushrooms in boiling water for 30 minutes , then strain through a fine sieve , reserving liquid
chop mushrooms finely and set aside
in a skillet , heat oil over medium heat
add beef and cook , stirring , until lightly browned
using a slotted spoon , transfer to slow cooker
add onions , celery and carrots to pan and cook , stirring until softened
add garlic , salt , peppercorns , thyme and bay leaf and cook , stirring for 1 minute
add barley and stir until coated
stir in tomato paste , beef broth and reserved mushroom liquid and bring to a boil
transfer to slow cooker
cover and cook on low for 6-8 hours or on high for 3-4 hours
discard bay leaf
ladle into bowls and garnish with sour cream and dill
beef and barley soup with wils mushrooms
combine beef and water, simmer for 1 hour skimming scum, soak dried mushrooms in 1 cup warm water for 20 minutes, strain liquid to remove grit, chop mushrooms, add dried mushrooms , liquid , barley , onions , celery , carrots and seasonings, simmer another hour, add pureed tomatos and fresh mushrooms, simmer 30 minutes, adjust liquid and seasonings if necessary
beef and barley vegetable soup
brown beef and onion , drain any fat
add remaining ingredients
cook for a minimum of two hours
or
after browning beef and onion you can also use your slow cooker on low for 7 -8 hours
beef and basmati rice casserole
preheat oven to 375 f
in a skillet , brown ground beef with the chopped onion , until the beef is browned
drain
place meat mixture in a 3 qt
casserole dish which has been sprayed with oil
mix all remaining ingredients in a bowl and pour over the meat mixture
cover and bake for 1 hour and 20 minutes , stirring occasionally
beef and bean braid
in large mixing bowl , dissolve yeast in warm water
add butter , sugar , salt , egg and 1 1 / 2 cups flour
beat until smooth
stir in enough remaining flour to form a soft dough
turn onto floured surface
knead until smooth and elastic , about 6-8 minutes
place in a greased bowl , turning once to grease top
cover and let rise in a warm place until doubled , about 1 hour
meanwhile , in a large skillet , cook the beef , onion and garlic salt over medium heat until meat is no longer pink
drain
stir in the beans , water and seasonings
bring to a boil
reduce heat
simmer , uncovered , for 5-10 minutes or until thickened
punch dough down
turn onto a lightly floured surface
roll into a 16-inch by 11-inch rectangle
transfer to a greased 15-inch by 10-inch baking sheet
spread beef mixture down center of dough
sprinkle with cheese
on each long side , cut 1-inch wide strips about 1 / 2 inch from filling
starting at one end , fold alternating strips at an angle across filling
seal ends
cover and let rise until doubled , 30 minutes
brush egg over dough
bake at 350 degrees for 20-25 minutes or until golden brown
remove to wire rack
let stand 5 minutes before slicing
beef and bean burrito filling
saute the onion in the oil until tender, add the beef and garlic and cook until meat is no longer pink, add the chili powder , cumin and other seasonings, stir in tomato sauce and simmer for five minutes, add refried beans and cook and stir until well blended
beef and bean burritos
spray nonstick skillet with cooking spray, heat over med, heat, add steak and garlic, cook until desired doneness, stir in beans , chilis , and cilantro, cook and stir 7 minutes, spoon mixture on tortillas, top with cheese, fold bottom up , fold sides over, garnish with salsa , sour cream
beef and bean casserole
brown beef and drain fat, mix beans , beef , soup , and salt / pepper in casserole dish, mix potatoes according to their directions, completely cover ingredients with a layer of potatoes, bake 30 minutes at 350f, sprinkle cheese on top of dish and bake another 10 minutes
beef and bean chili
use cooking spray on a large heavy-bottomed saucepan and saute beef with 1 teaspoon chili powder over medium-high heat until no longer pink
remove with slotted spoon
add green pepper , celery , onion , and garlic to skillet and cook until tender
return beef to skillet
add tomatoes with juice , salsa , and beans
bring to boil , then reduce heat
while simmering , add worcestershire and stir in remaining chili powder , cumin , and basil
simmer for 20 minutes or until sauce thickens
beef and bean chimichangas
preheat oven to 400 degrees
brown beef in a skillet over medium high heat
drain grease and add the onion , sweet pepper and corn
cook for about 5 more minutes or until vegetables are tender
stir in the taco sauce and seasonings
stir and cook until blended and heated through
set aside
spread a thin layer of beans onto each of the tortillas
spoon the beef mixture down the center and top with shredded cheese
fold sides in and roll up , burrito style , and place seam side down onto a lightly greased jellyroll pan
brush with melted butter
bake for 15- 20 minutes or until golden brown
serve with lettuce , tomato and sour cream
beef and bean enchiladas
in a wide frying pan over medium-high heat , crumble ground beef
add onion and cook until beef is browned and onion is soft
stir in beans , salt , garlic powder , taco sauce , and olives
heat until bubbly , then set aside
heat about 1 / 8-inch of oil in a small frying pan over medium heat
dip each tortilla into oil for just a few seconds , until it begins to blister and become limp
do not fry until firm or crisp
remove with tongs , drain briefly , and stack
set aside
pour 1 can of the enchilada sauce into a shallow 3-quart casserole or 9 by 13-inch baking dish
spoon about 1 / 3 cup of the beef mixture down center of each tortilla and roll to enclose
place seam side down , in casserole
pour other can of enchilada sacue evenly over tortillas
cover with cheese
bake , uncovered , in a 350 degree oven for about 20 minutes or until heated through
garnish each serving as desired
beef and bean medley
in a medium size skillet , brown ground beef , and onion , drain and transfer to a 4-5 quart slow cooker
add bacon , and all 4 cans of beans
in a medium bowl , combine ketchup , brown sugar , vinegar , pepper , and oregeno
add to slow cooker and stir
cover and cook on low for 4-6 hours
when ready to serve , spoon over corn chips , and sprinkle cheese over top
beef and bean oamc enchiladas
cook ground been , onion and jalepeno
drain
add refried beans , tomato sauce and cumin
simmer for 15 minutes
microwave tortillas for 15 seconds to soften
pour 1 / 2 cup enchilada sauce in the bottom of a 9x9 pan
add filling to tortillas , roll up , place in pan seam side down and cover with remaining sauce
freeze
to use: thaw overnight , sprinkle with cheese and bake at 350 for 30 to 35 minutes
beef and bean pot
preheat oven to 375 degrees
in a large skillet over medium high heat , saute the ground beef , onion and bacon for 5 to 10 minutes , or until the meat is browned and the onion is translucent
drain excess fat
in a 3 quart casserole dish combine the vinegar mustard ketchup brown sugar green bell pepper kidney beans chili beans pork and beans and the meat mixture
stir together until well blended
bake at 375 degrees for 45 to 50 minutes , remove from oven and top with cheese and crushed corn chips
beef and bean ranch bake
preheat oven to 350 degrees, in a large skillet , saute beef and onion until done, drain any grease, add mushroom soup , beans , and cheese, season with salt and pepper , if desired ,, stirring well, spray 9x13-inch baking pan with cooking spray, distribute hash browns over bottom of dish and spread meat mixture on top, bake uncovered for 25 minutes, each serving provides:, 304 calories 30, 4g protein 25, 0g carbohydrate 8, 4g fat 4, 33g saturated, fat 40mg cholesterol, diabetic exchanges:, starch , 1 medium fat protein , 2 vegetable , 1 skim milk , 1 / 2
beef and bean round up
heat oven to 375-- degrees
in skillet , brown ground beef and onion
drain
stir in barbecue sauce , brown sugar and beans
heat until bubbly
pour into 2 quart casserole
separate canned dough into 10 biscuits then cut each biscuit in half crosswise
place biscuits cut side down over hot meat mixture in spoke-fashion around edge of casserole
sprinkle cheese over biscuits
bake at 375 degrees for 22 to 27 minutes or until biscuits are golden brown
beef and bean roundup   2
heat oven to 375 degrees, in skillet , brown beef , onion and peppers, drain, stir in barbecue sauce , brown sugar and beans, heat until bubbly, pour into 2 1 / 2 quart casserole, sprinkle shredded cheese over top, in a separate bowl , combine bisquick and milk, stir till smooth, drizzle over casserole evenly, sprinkle cayenne or red pepper over top for color, bake at 375 degrees for about 30 minutes , or until golden brown
beef and bean taco skillet
brown meat in a large skillet, drain, add taco seasoning , water , corn , beans and chiles to the skillet, season to taste with salt, bring to a boil, stir in rice, sprinkle with cheese, cover and cook on low heat 5 minutes, serve with crushed tortilla chips , sour cream and salsa , if desired
beef and beans cowboy crock pot
place all ingredients in slow cooker, cover and cook on low for 6 to 8 hours, serve with buttermilk biscuits
beef and beans pasta
heat olive oil in a large skillet , then brown the beef with chili powder and herbs for about 5 minutes over medium heat
stir in beef stock and pasta sauce and bring mixture to boil
reduce the heat and simmer for 15 minutes , stirring occasionally
add beans , corn and pepper , then cook for another 5 minutes
while the sauce is simmering , prepare the pasta according to the package instructions
drain pasta and serve hot with the sauce
sprinkle with grated parmesan and fresh herbs , if desired , just prior to serving
beef and beer chili
combine first 4 ingredients in a large dutch oven over medium-high heat, cook 5 minutes or until beef is browned , stirring to crumble, stir in chili powder , cumin , sugar , and salt, cook 1 minute, add oregano and next 4 ingredients to pan, bring to a boil, reduce heat , and simmer 15 minutes, stir in cornmeal, cook 5 minutes, stir in juice
beef and beer chili  easy crockpot recipe
heat the oil over medium-high heat in a large , nonstick frying pan or skillet
add beef , onion , and garlic , stirring occasionally , until browned
spoon beef mixture into crock pot
add paprika , chili powder , cumin , oregano , and stewed tomatoes , beer , jalapeno if desired , and beans
stir to combine
cover and turn crock pot on low
cook 8-10 hours
sprinkle each serving with minced onion and grated cheese if desired
beef and beer stew
coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot
cook this over a medium heat until the onions are softer and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it
add the beer , beef / lamb stock and vegetable stock and stir until the bottom of the pot is clean
add the tomato paste / sauce , the nutmeg and some salt and pepper to taste
the more pepper you add to the stew the hotter it will be
it is actually quite good at a medium spicy level
you can also add some dried herbs if you like
bring the mixture to a boil
turn the heat down and simmer at a low heat , stirring occasionally , for at least 1 hour
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add the vegetables and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot
the more potatoes you add , the better the stew will be on it's own
simmer on a low heat for at least another hour , stirring occasionally
if , after an hour you find that your stew is too juicy , you can take the lid off and try to steam away some of the liquid or , for a quick fix , add a little cornstarch mixed with water to thicken it up
serve with rice , or as is if you have added a lot of potatoes
beef and beer stew with root vegetables
season the beef with salt and pepper
tie the bay leaves , thyme and rosemary into a sachet garni in cheesecloth
in a large casserole combine the oil and butter and heat until the butter bubbles
add the beef in one flat and not too tightly packed layer and sear well on all sides
remove the beef , set aside and add the onions to the casserole and cook to a golden caramelized color
sprinkle the onions with the flour and stir to combine well
return the beef to the casserole , add the beer , hot broth , herb sachet garni , tomatoes , salt and pepper
bring to a boil and reduce the heat to a slow simmer
cook for 45 min to 1 hour
add the carrots , celery , rutabaga and parsnips and continue to cook for 1 additional hour