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3 |
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Proxies\__CG__\App\Entity\Entry {#2379
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4 |
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moderate
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Proxies\__CG__\App\Entity\Entry {#2379
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5 |
DENIED
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ROLE_USER
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Show voter details
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6 |
DENIED
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moderate
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App\Entity\EntryComment {#2383
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Show voter details
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7 |
DENIED
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edit
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App\Entity\EntryComment {#2383
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Show voter details
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8 |
DENIED
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moderate
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App\Entity\EntryComment {#2383
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date: 2023-12-15 21:47:03.0 +01:00
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Show voter details
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9 |
DENIED
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ROLE_USER
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Show voter details
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10 |
DENIED
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moderate
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Proxies\__CG__\App\Entity\Entry {#2360
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Yeah, the study said it has no effect on the stickiness of the rice.\n
\n
Which is bizarre, because I’ve…seen it. Like repeatedly. And it’s not a subtle difference. When I am lazy and don’t wash my rice, it comes out MUCH gooier. It’s not terrible but it’s significantly different than when I wash it well.\n
\n
Is this going to make me buy a second rice cooker to compare side by side? Ugh.
"""
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Show voter details
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11 |
DENIED
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edit
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Proxies\__CG__\App\Entity\Entry {#2360
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Yeah, the study said it has no effect on the stickiness of the rice.\n
\n
Which is bizarre, because I’ve…seen it. Like repeatedly. And it’s not a subtle difference. When I am lazy and don’t wash my rice, it comes out MUCH gooier. It’s not terrible but it’s significantly different than when I wash it well.\n
\n
Is this going to make me buy a second rice cooker to compare side by side? Ugh.
"""
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Show voter details
|
12 |
DENIED
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moderate
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Proxies\__CG__\App\Entity\Entry {#2360
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Yeah, the study said it has no effect on the stickiness of the rice.\n
\n
Which is bizarre, because I’ve…seen it. Like repeatedly. And it’s not a subtle difference. When I am lazy and don’t wash my rice, it comes out MUCH gooier. It’s not terrible but it’s significantly different than when I wash it well.\n
\n
Is this going to make me buy a second rice cooker to compare side by side? Ugh.
"""
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…2
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Show voter details
|
13 |
DENIED
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ROLE_USER
|
null |
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Show voter details
|
14 |
DENIED
|
moderate
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App\Entity\EntryComment {#1722
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Yeah, the study said it has no effect on the stickiness of the rice.\n
\n
Which is bizarre, because I’ve…seen it. Like repeatedly. And it’s not a subtle difference. When I am lazy and don’t wash my rice, it comes out MUCH gooier. It’s not terrible but it’s significantly different than when I wash it well.\n
\n
Is this going to make me buy a second rice cooker to compare side by side? Ugh.
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Show voter details
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15 |
DENIED
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edit
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App\Entity\EntryComment {#1722
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Yeah, the study said it has no effect on the stickiness of the rice.\n
\n
Which is bizarre, because I’ve…seen it. Like repeatedly. And it’s not a subtle difference. When I am lazy and don’t wash my rice, it comes out MUCH gooier. It’s not terrible but it’s significantly different than when I wash it well.\n
\n
Is this going to make me buy a second rice cooker to compare side by side? Ugh.
"""
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Show voter details
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16 |
DENIED
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moderate
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App\Entity\EntryComment {#1722
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Yeah, the study said it has no effect on the stickiness of the rice.\n
\n
Which is bizarre, because I’ve…seen it. Like repeatedly. And it’s not a subtle difference. When I am lazy and don’t wash my rice, it comes out MUCH gooier. It’s not terrible but it’s significantly different than when I wash it well.\n
\n
Is this going to make me buy a second rice cooker to compare side by side? Ugh.
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23 |
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24 |
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26 |
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27 |
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Proxies\__CG__\App\Entity\Entry {#2392
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Show voter details
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28 |
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moderate
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Proxies\__CG__\App\Entity\Entry {#2392
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29 |
DENIED
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30 |
DENIED
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App\Entity\EntryComment {#2387
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31 |
DENIED
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edit
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App\Entity\EntryComment {#2387
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Show voter details
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32 |
DENIED
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moderate
|
App\Entity\EntryComment {#2387
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33 |
DENIED
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ROLE_USER
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Show voter details
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34 |
DENIED
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moderate
|
Proxies\__CG__\App\Entity\Entry {#2023
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I went for a walk in the woods and found multiple fallen branches with this fairly long growth on them.\n
\n
I assume that it is a fungus of some sort but does anyone have more info on what kind it is?\n
\n
I found [so many](https://imgur.com/gallery/rWBdhMl) that I eventually stopped taking pictures of it. But I haven’t seen this before so I was surprised, as I spend quite a lot of time in the woods.
"""
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…2
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Show voter details
|
35 |
DENIED
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edit
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Proxies\__CG__\App\Entity\Entry {#2023
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I went for a walk in the woods and found multiple fallen branches with this fairly long growth on them.\n
\n
I assume that it is a fungus of some sort but does anyone have more info on what kind it is?\n
\n
I found [so many](https://imgur.com/gallery/rWBdhMl) that I eventually stopped taking pictures of it. But I haven’t seen this before so I was surprised, as I spend quite a lot of time in the woods.
"""
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…2
} |
|
Show voter details
|
36 |
DENIED
|
moderate
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Proxies\__CG__\App\Entity\Entry {#2023
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I went for a walk in the woods and found multiple fallen branches with this fairly long growth on them.\n
\n
I assume that it is a fungus of some sort but does anyone have more info on what kind it is?\n
\n
I found [so many](https://imgur.com/gallery/rWBdhMl) that I eventually stopped taking pictures of it. But I haven’t seen this before so I was surprised, as I spend quite a lot of time in the woods.
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…2
} |
|
Show voter details
|
37 |
DENIED
|
ROLE_USER
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null |
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Show voter details
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38 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2019
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I went for a walk in the woods and found multiple fallen branches with this fairly long growth on them.\n
\n
I assume that it is a fungus of some sort but does anyone have more info on what kind it is?\n
\n
I found [so many](https://imgur.com/gallery/rWBdhMl) that I eventually stopped taking pictures of it. But I haven’t seen this before so I was surprised, as I spend quite a lot of time in the woods.
"""
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date: 2023-12-27 14:23:05.0 +01:00
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} |
|
Show voter details
|
39 |
DENIED
|
edit
|
App\Entity\EntryComment {#2019
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I went for a walk in the woods and found multiple fallen branches with this fairly long growth on them.\n
\n
I assume that it is a fungus of some sort but does anyone have more info on what kind it is?\n
\n
I found [so many](https://imgur.com/gallery/rWBdhMl) that I eventually stopped taking pictures of it. But I haven’t seen this before so I was surprised, as I spend quite a lot of time in the woods.
"""
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date: 2023-12-27 14:23:05.0 +01:00
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} |
|
Show voter details
|
40 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2019
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I went for a walk in the woods and found multiple fallen branches with this fairly long growth on them.\n
\n
I assume that it is a fungus of some sort but does anyone have more info on what kind it is?\n
\n
I found [so many](https://imgur.com/gallery/rWBdhMl) that I eventually stopped taking pictures of it. But I haven’t seen this before so I was surprised, as I spend quite a lot of time in the woods.
"""
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} |
|
Show voter details
|
41 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
42 |
DENIED
|
moderate
|
App\Entity\Entry {#1525
+user: App\Entity\User {#258 …}
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5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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date: 2024-03-13 09:25:46.0 +01:00
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date: 2024-01-01 15:37:18.0 +01:00
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}
3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-03-13 10:08:03.0 +01:00
}
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date: 2024-01-01 15:47:15.0 +01:00
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}
2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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1 => App\Entity\EntryComment {#2333
+user: App\Entity\User {#258 …}
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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"@Kit@lemmy.blahaj.zone"
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0 => App\Entity\EntryComment {#2135
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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-id: 271155
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+createdAt: DateTimeImmutable @1704075221 {#1586
date: 2024-01-01 03:13:41.0 +01:00
}
} |
|
Show voter details
|
43 |
DENIED
|
edit
|
App\Entity\Entry {#1525
+user: App\Entity\User {#258 …}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
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+domain: Proxies\__CG__\App\Entity\Domain {#1648 …}
+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
+url: "https://i.imgur.com/qCxuLc3.jpeg"
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+children: [
5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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} |
|
Show voter details
|
44 |
DENIED
|
moderate
|
App\Entity\Entry {#1525
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-03-13 10:08:03.0 +01:00
}
+createdAt: DateTimeImmutable @1704120435 {#2140
date: 2024-01-01 15:47:15.0 +01:00
}
+"title": 270076
}
2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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date: 2024-01-01 15:50:07.0 +01:00
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}
1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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date: 2024-01-01 15:51:14.0 +01:00
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"@shadmere@lemmy.world"
"@Kit@lemmy.blahaj.zone"
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0 => App\Entity\EntryComment {#2135
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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-titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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date: 2024-01-01 03:13:41.0 +01:00
}
} |
|
Show voter details
|
45 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
46 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2031
+user: App\Entity\User {#258 …}
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
+url: "https://i.imgur.com/qCxuLc3.jpeg"
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5 => App\Entity\EntryComment {#2031}
4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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date: 2024-03-13 09:25:46.0 +01:00
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date: 2024-01-01 15:37:18.0 +01:00
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-03-13 10:08:03.0 +01:00
}
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date: 2024-01-01 15:47:15.0 +01:00
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}
2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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"@satanmat@lemmy.world"
]
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-id: 270083
-bodyTs: "'/recipes/ultimate-mac-and-cheese-recipe/).':16 '2':28 '3':53 '7':20,23 'around':52 'bit':48 'butter':56 'cheddar':26 'chees':5 'chef':8 'chefjeanpierre.com':15 'chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/).':14 'cup':38,42 'gruyer':22 'half':36,40 'jean':9 'macaroni':3 'melt':55 'ounc':21,24,29 'panko':39 'parmesan':30,44 'parsley':46 'pierr':10 'recip':12 'salt':50 'tbsp':54 'top':33 'use':7,18,35 'white':25"
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date: 2024-01-01 15:50:07.0 +01:00
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}
1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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"@Kit@lemmy.blahaj.zone"
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date: 2024-01-01 15:51:14.0 +01:00
}
+"title": 270088
}
0 => App\Entity\EntryComment {#2135
+user: App\Entity\User {#258 …}
+entry: App\Entity\Entry {#1525}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2136 …}
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
+lang: "en"
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"@shadmere@lemmy.world"
"@AmosBurton@lemmy.world"
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-titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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date: 2024-01-01 03:13:41.0 +01:00
}
}
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2036 …}
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+body: "Definitely. Will post then when I get to my computer."
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date: 2024-01-01 04:06:27.0 +01:00
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date: 2024-01-01 04:06:27.0 +01:00
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+"title": 269069
} |
|
Show voter details
|
47 |
DENIED
|
edit
|
App\Entity\EntryComment {#2031
+user: App\Entity\User {#258 …}
+entry: App\Entity\Entry {#1525
+user: App\Entity\User {#258 …}
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+domain: Proxies\__CG__\App\Entity\Domain {#1648 …}
+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
+url: "https://i.imgur.com/qCxuLc3.jpeg"
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+type: "image"
+lang: "en"
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date: 2024-03-15 09:51:31.0 +01:00
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+children: [
5 => App\Entity\EntryComment {#2031}
4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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date: 2024-01-01 15:37:18.0 +01:00
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"@Blahnominous@lemmynsfw.com"
"@shadmere@lemmy.world"
"@Blahnominous@lemmynsfw.com"
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-id: 270046
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date: 2024-03-13 09:25:46.0 +01:00
}
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date: 2024-01-01 15:37:18.0 +01:00
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-03-13 10:08:03.0 +01:00
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date: 2024-01-01 15:47:15.0 +01:00
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2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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date: 2024-01-01 15:50:07.0 +01:00
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}
1 => App\Entity\EntryComment {#2333
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+parent: Proxies\__CG__\App\Entity\EntryComment {#2323 …}
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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date: 2024-01-01 15:51:14.0 +01:00
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}
0 => App\Entity\EntryComment {#2135
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+parent: Proxies\__CG__\App\Entity\EntryComment {#2136 …}
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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date: 2024-01-01 22:39:34.0 +01:00
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"@shadmere@lemmy.world"
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date: 2024-01-01 03:13:41.0 +01:00
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date: 2024-01-01 04:06:27.0 +01:00
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|
Show voter details
|
48 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2031
+user: App\Entity\User {#258 …}
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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5 => App\Entity\EntryComment {#2031}
4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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}
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2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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0 => App\Entity\EntryComment {#2135
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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date: 2024-01-01 04:06:27.0 +01:00
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+"title": 269069
} |
|
Show voter details
|
49 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
50 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2077
+user: App\Entity\User {#258 …}
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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+body: "Definitely. Will post then when I get to my computer."
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-03-13 10:08:03.0 +01:00
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date: 2024-01-01 15:47:15.0 +01:00
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2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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]
-id: 26395
-titleTs: "'beef':2 'broccoli':14 'chees':11 'cream':7 'macaroni':9 'peppercorn':6 'person':1 'pink':5 'roast':13 'sauc':8 'wellington':3"
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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date: 2024-03-13 09:25:46.0 +01:00
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+"title": 270046
} |
|
Show voter details
|
51 |
DENIED
|
edit
|
App\Entity\EntryComment {#2077
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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4 => App\Entity\EntryComment {#2077}
3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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0 => App\Entity\EntryComment {#2135
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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]
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}
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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} |
|
Show voter details
|
52 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2077
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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5 => App\Entity\EntryComment {#2031
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4 => App\Entity\EntryComment {#2077}
3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-03-13 10:08:03.0 +01:00
}
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date: 2024-01-01 15:47:15.0 +01:00
}
+"title": 270076
}
2 => App\Entity\EntryComment {#2344
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2036 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2036 …}
+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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"@shadmere@lemmy.world"
"@satanmat@lemmy.world"
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date: 2024-01-01 15:50:07.0 +01:00
}
+"title": 270083
}
1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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"@shadmere@lemmy.world"
"@Kit@lemmy.blahaj.zone"
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+"title": 270088
}
0 => App\Entity\EntryComment {#2135
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2136 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2136 …}
+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
+lang: "en"
+isAdult: false
+favouriteCount: 3
+score: 0
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date: 2024-01-01 22:39:34.0 +01:00
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"@shadmere@lemmy.world"
"@AmosBurton@lemmy.world"
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]
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date: 2024-01-01 03:13:41.0 +01:00
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}
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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"@Blahnominous@lemmynsfw.com"
"@shadmere@lemmy.world"
"@Blahnominous@lemmynsfw.com"
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-id: 270046
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date: 2024-03-13 09:25:46.0 +01:00
}
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date: 2024-01-01 15:37:18.0 +01:00
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+"title": 270046
} |
|
Show voter details
|
53 |
DENIED
|
ROLE_USER
|
null |
|
Show voter details
|
54 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2130
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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}
4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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"@Blahnominous@lemmynsfw.com"
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}
3 => App\Entity\EntryComment {#2130}
2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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date: 2024-01-01 15:50:07.0 +01:00
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"@shadmere@lemmy.world"
"@satanmat@lemmy.world"
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date: 2024-01-01 15:50:07.0 +01:00
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}
1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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date: 2024-01-01 15:51:14.0 +01:00
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}
0 => App\Entity\EntryComment {#2135
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
+lang: "en"
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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|
Show voter details
|
55 |
DENIED
|
edit
|
App\Entity\EntryComment {#2130
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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} |
|
Show voter details
|
56 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2130
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-03-13 10:08:03.0 +01:00
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Show voter details
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57 |
DENIED
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ROLE_USER
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null |
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Show voter details
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58 |
DENIED
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moderate
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App\Entity\EntryComment {#2344
+user: App\Entity\User {#258 …}
+entry: App\Entity\Entry {#1525
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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"@Blahnominous@lemmynsfw.com"
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-id: 270046
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date: 2024-03-13 09:25:46.0 +01:00
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-03-13 10:08:03.0 +01:00
}
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date: 2024-01-01 15:47:15.0 +01:00
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}
2 => App\Entity\EntryComment {#2344}
1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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0 => App\Entity\EntryComment {#2135
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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+"title": 270083
} |
|
Show voter details
|
59 |
DENIED
|
edit
|
App\Entity\EntryComment {#2344
+user: App\Entity\User {#258 …}
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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+body: "Definitely. Will post then when I get to my computer."
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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2 => App\Entity\EntryComment {#2344}
1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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} |
|
Show voter details
|
60 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2344
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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date: 2024-03-13 09:25:46.0 +01:00
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date: 2024-01-01 15:37:18.0 +01:00
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-03-13 10:08:03.0 +01:00
}
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date: 2024-01-01 15:47:15.0 +01:00
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}
2 => App\Entity\EntryComment {#2344}
1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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0 => App\Entity\EntryComment {#2135
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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|
Show voter details
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61 |
DENIED
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ROLE_USER
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null |
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Show voter details
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62 |
DENIED
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moderate
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App\Entity\EntryComment {#2333
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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5 => App\Entity\EntryComment {#2031
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4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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-id: 270046
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-01-01 15:47:15.0 +01:00
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2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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1 => App\Entity\EntryComment {#2333}
0 => App\Entity\EntryComment {#2135
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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date: 2024-01-01 03:13:41.0 +01:00
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}
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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+"title": 270088
} |
|
Show voter details
|
63 |
DENIED
|
edit
|
App\Entity\EntryComment {#2333
+user: App\Entity\User {#258 …}
+entry: App\Entity\Entry {#1525
+user: App\Entity\User {#258 …}
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
+url: "https://i.imgur.com/qCxuLc3.jpeg"
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5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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-id: 270046
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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} |
|
Show voter details
|
64 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2333
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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date: 2024-01-01 03:13:41.0 +01:00
}
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2323 …}
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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date: 2024-01-01 15:51:14.0 +01:00
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+"title": 270088
} |
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Show voter details
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65 |
DENIED
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ROLE_USER
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null |
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Show voter details
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66 |
DENIED
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moderate
|
App\Entity\EntryComment {#2135
+user: App\Entity\User {#258 …}
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
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+domain: Proxies\__CG__\App\Entity\Domain {#1648 …}
+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
+url: "https://i.imgur.com/qCxuLc3.jpeg"
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5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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}
4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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date: 2024-01-01 15:37:18.0 +01:00
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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}
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2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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0 => App\Entity\EntryComment {#2135}
]
-id: 26395
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date: 2024-01-01 03:13:41.0 +01:00
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}
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+root: Proxies\__CG__\App\Entity\EntryComment {#2136 …}
+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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date: 2024-01-01 22:39:34.0 +01:00
}
+"title": 271155
} |
|
Show voter details
|
67 |
DENIED
|
edit
|
App\Entity\EntryComment {#2135
+user: App\Entity\User {#258 …}
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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5 => App\Entity\EntryComment {#2031
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+body: "Definitely. Will post then when I get to my computer."
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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date: 2024-01-01 15:37:18.0 +01:00
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3 => App\Entity\EntryComment {#2130
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+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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date: 2024-01-01 15:47:15.0 +01:00
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2 => App\Entity\EntryComment {#2344
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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1 => App\Entity\EntryComment {#2333
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+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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0 => App\Entity\EntryComment {#2135}
]
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+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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+"title": 271155
} |
|
Show voter details
|
68 |
DENIED
|
moderate
|
App\Entity\EntryComment {#2135
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+slug: "Personal-beef-Wellington-with-pink-peppercorn-cream-sauce-macaroni-and"
+title: "Personal beef Wellington with pink peppercorn cream sauce, macaroni and cheese, and roasted broccoli"
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4 => App\Entity\EntryComment {#2077
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+body: """
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took *that* recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.\n
\n
I *did* use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
"""
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3 => App\Entity\EntryComment {#2130
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+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2036 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2036 …}
+body: """
Personal Beef Wellingtons. Two servings.\n
\n
**Duxelles**\n
\n
- 8 ounces white mushrooms\n
- 1 shallot\n
- 2 cloves garlic\n
- 1 sprig thyme leaves\n
- 1 tbsp butter\n
- 2 tbsp brandy (I used whiskey this time, turned out great)\n
- Salt and pepper\n
\n
1. Finely chop all the solid ingredients (food processor works great for this).\n
2. Heat butter over medium heat. Add mixture and saute a moment.\n
3. Add whiskey, salt, and pepper. Stir.\n
4. Saute 10-15 minutes or so, until the mixture is pretty dry.\n
\n
**Beef Wellingtons**\n
\n
- Duxelles\n
- 2 filet mignon steaks\n
- Salt and pepper\n
- Mustard\n
- 1 sheet frozen puff pastry (or make your own if you hate yourself)\n
- 4 slices prosciutto\n
- 2 egg yolks\n
\n
1. Thaw a sheet of puff pastry per directions (40 minutes for mine).\n
2. Salt and pepper steaks.\n
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.\n
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.\n
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.\n
6. Cut puff pastry sheet in half lengthwise.\n
7. Place two slices prosciutto on each piece of pastry.\n
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).\n
9. Place a steak on top of the duxelles.\n
10. Top each steak with half the remaining duxelles.\n
11. Fold puff pastry up and around the steaks, sealing the edges.\n
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).\n
13. Preheat oven to 400 degrees.\n
14. Unwrap Wellingtons.\n
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.\n
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.\n
17. Bake for 20-23 minutes, until pastry is golden brown.\n
\n
**Pink Peppercorn Sauce**\n
\n
- 1 shallot, sliced\n
- 1 clove garlic, smashed\n
- 2 sprigs thyme leaves\n
- 1/2 cup brandy (Again, I used whiskey)\n
- 2 cups beef stock\n
- 1 cup heavy cream\n
- 1 tablespoon mustard\n
- 2-3 tbsp pink peppercorns, lightly crushed\n
\n
1. After searing beef in pan, add 2 tablespoons olive oil.\n
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.\n
3. Remove from heat. Add brandy.\n
4. Flambe. After flame dies down, return to heat.\n
5. Add stock. Reduce by half.\n
6. Strain out solids, return to heat.\n
7. Add cream and mustard.\n
8. Add pink peppercorns.\n
9. Reduce by half again.
"""
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"@shadmere@lemmy.world"
"@satanmat@lemmy.world"
"@shadmere@lemmy.world"
"@satanmat@lemmy.world"
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+editedAt: DateTimeImmutable @1710320883 {#2241
date: 2024-03-13 10:08:03.0 +01:00
}
+createdAt: DateTimeImmutable @1704120435 {#2140
date: 2024-01-01 15:47:15.0 +01:00
}
+"title": 270076
}
2 => App\Entity\EntryComment {#2344
+user: App\Entity\User {#258 …}
+entry: App\Entity\Entry {#1525}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2036 …}
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+body: "For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter."
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date: 2024-01-01 15:50:07.0 +01:00
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1 => App\Entity\EntryComment {#2333
+user: App\Entity\User {#258 …}
+entry: App\Entity\Entry {#1525}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2323 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2323 …}
+body: """
For the macaroni and cheese, I used Chef Jean Pierre’s recipe [here](https://chefjeanpierre.com/recipes/ultimate-mac-and-cheese-recipe/). I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.\n
\n
[It turned out great](https://i.imgur.com/4N62YJP.jpg).
"""
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"@Kit@lemmy.blahaj.zone"
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0 => App\Entity\EntryComment {#2135}
]
-id: 26395
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date: 2024-01-01 03:13:41.0 +01:00
}
}
+magazine: Proxies\__CG__\App\Entity\Magazine {#1550 …}
+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2136 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2136 …}
+body: "Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm."
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date: 2024-01-01 22:39:34.0 +01:00
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+"title": 271155
} |
|
Show voter details
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69 |
DENIED
|
ROLE_USER
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null |
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Show voter details
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70 |
DENIED
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moderate
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App\Entity\Entry {#1620
+user: App\Entity\User {#258 …}
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+domain: Proxies\__CG__\App\Entity\Domain {#1648 …}
+slug: "Pizza-strata"
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1 => App\Entity\EntryComment {#2105
+user: App\Entity\User {#258 …}
+entry: App\Entity\Entry {#1620}
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+image: null
+parent: Proxies\__CG__\App\Entity\EntryComment {#2108 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2108 …}
+body: "Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out."
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date: 2024-01-28 06:37:22.0 +01:00
}
+"title": 346516
}
0 => App\Entity\EntryComment {#2122
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+body: """
I use semolina on the peel to keep the dough from sticking.\n
\n
Not as far as I know. Just got it off Amazon.\n
\n
[a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
"""
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date: 2024-01-28 01:28:37.0 +01:00
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} |
|
Show voter details
|
71 |
DENIED
|
edit
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App\Entity\Entry {#1620
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1 => App\Entity\EntryComment {#2105
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+body: "Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out."
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date: 2024-01-28 06:37:22.0 +01:00
}
+"title": 346516
}
0 => App\Entity\EntryComment {#2122
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+parent: Proxies\__CG__\App\Entity\EntryComment {#2115 …}
+root: Proxies\__CG__\App\Entity\EntryComment {#2108 …}
+body: """
I use semolina on the peel to keep the dough from sticking.\n
\n
Not as far as I know. Just got it off Amazon.\n
\n
[a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
"""
+lang: "en"
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Show voter details
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72 |
DENIED
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App\Entity\Entry {#1620
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I use semolina on the peel to keep the dough from sticking.\n
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Not as far as I know. Just got it off Amazon.\n
\n
[a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
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Show voter details
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73 |
DENIED
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ROLE_USER
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Show voter details
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74 |
DENIED
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App\Entity\EntryComment {#2105
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I use semolina on the peel to keep the dough from sticking.\n
\n
Not as far as I know. Just got it off Amazon.\n
\n
[a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
"""
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|
Show voter details
|
75 |
DENIED
|
edit
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App\Entity\EntryComment {#2105
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I use semolina on the peel to keep the dough from sticking.\n
\n
Not as far as I know. Just got it off Amazon.\n
\n
[a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
"""
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|
Show voter details
|
76 |
DENIED
|
moderate
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App\Entity\EntryComment {#2105
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I use semolina on the peel to keep the dough from sticking.\n
\n
Not as far as I know. Just got it off Amazon.\n
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[a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
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Show voter details
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77 |
DENIED
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ROLE_USER
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Show voter details
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78 |
DENIED
|
moderate
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App\Entity\EntryComment {#2122
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I use semolina on the peel to keep the dough from sticking.\n
\n
Not as far as I know. Just got it off Amazon.\n
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[a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
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79 |
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I use semolina on the peel to keep the dough from sticking.\n
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Not as far as I know. Just got it off Amazon.\n
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[a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
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80 |
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I use semolina on the peel to keep the dough from sticking.\n
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Not as far as I know. Just got it off Amazon.\n
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[a.co/d/2nY5u7J](https://a.co/d/2nY5u7J)
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81 |
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App\Entity\Entry {#1440
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83 |
DENIED
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App\Entity\Entry {#1440
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84 |
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