xiaoxl/recipe_data huggingface dataset:
Sour Cream Blueberry Coffee Cake
Category: desserts
By Mrs.Encinas:)

This is a spin on traditional coffee cake that me and my fiance love!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
2 cups white sugar
1 cup butter
2  eggs
1 cup sour cream
½ teaspoon vanilla extract
1 ½ cups packed brown sugar
1 cup all-purpose flour
3 tablespoons butter, melted
2 teaspoons ground cinnamon
2 cups fresh blueberries
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish. Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 1 9x13-inch cake

Calories: 639.5
Fat: 30 g
Saturated fat: 14.9 g
Carbohydrates: 90.2 g
Sugars: 63 g
Dietary fiber: 2.5 g
Protein: 6.1 g
Cholesterol: 87.7 mg
Sodium: 224.7 mg
Quick Spicy Sausage Corn Chowder
Category: soups-stews-and-chili
By Toni Weaver-Dale

A spicy, hearty, and easy-to-make soup with tender chunks of sausage, potatoes, and corn. Can be made without cayenne to cater to the kids.

Ingredients:
1 pound bulk breakfast sausage
1 cup chopped onion
¾ cup chopped celery
3 cups 1/2-inch diced red potatoes
2 cups chicken broth
salt and ground black pepper to taste
1 (14 ounce) can whole kernel corn
1 (14 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste

Directions:
Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 444.6
Fat: 22.1 g
Saturated fat: 8.7 g
Carbohydrates: 46.3 g
Sugars: 12.6 g
Dietary fiber: 4.1 g
Protein: 19.3 g
Cholesterol: 61.6 mg
Sodium: 1145.5 mg
Scallops with Pesto Cream Sauce
Category: seafood
By nt_bella

This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.

Ingredients:
1 pound scallops
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon pesto
1 tablespoon capers
1 cup heavy whipping cream

Directions:
Season scallops with salt and pepper, then dredge in flour. Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 389.4
Fat: 30.8 g
Saturated fat: 18 g
Carbohydrates: 5 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 23 g
Cholesterol: 144.9 mg
Sodium: 430.3 mg
Stracciatella Soup


Ingredients:
cornstarch, water, lemons, zest of, salt, egg, spinach, parmesan cheese

Directions:
mix cornstarch and 1/4 c water, set aside., bring stock and remaining water to a boil in a saucepan., reduce heat and add zest, salt, pepper and lemon juice., whisk in cornstarch mixture and stir 2-3 minutes, simmering., add egg in a slow stream, stirring with a spoon., add spinach return to boil, remove from heat., serve with grated parmesan cheese as a garnish.
Grilled Plums With Spiced Walnut Yogurt Sauce


Ingredients:
plums, canola oil, honey, ground cinnamon, orange zest, honey, orange zest, ground cinnamon, walnuts

Directions:
Heat grill to high.
Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest.
Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized.
Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce.
For the Walnut Yogurt Sauce:.
Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away.
Coffee & Cranberry Breakfast Biscotti


Ingredients:
eggs, instant coffee, vanilla extract, all-purpose flour, baking powder, salt, butter, granulated sugar, dried cranberries

Directions:
Heat the oven to 325 F and lightly grease and flour a large baking sheet.
Stir the eggs, instant coffee and vanilla in a small bowl until well blended, set aside.
Mix the flour, baking powder and salt in a medium bowl, set aside.
Beat the butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy.
Beat in the egg mixture.
Gradually add the flour mixture, beating well after each addition.
Stir in the cranberries.
Divide the dough into 2 equal portions.
On a lightly floured surface, shape the dough into 2 logs, each 14 inches long, 1 1/2 inches wide and 1 inch thick.
Place the logs 2 inches apart on the baking sheet.
Bake for 25 minutes or until lightly browned.
Set the baking sheet on a wire rack to cook for 10 minutes.
Remove the logs and place on a cutting board.
Using a serrated knife, cut each log diagnolly into 3/4 inch slices.
Place the slices upright and 1/2 inch apart on the baking sheet.
Bake for 10 minutes or until slightly dry.
Remove the biscotti from the baking sheet.
Cool completely on the wire rack.
Store in a tightly covered container.
Iranian Yogurt Soup - Ashe Mast


Ingredients:
ground beef, onion, salt, pepper, plain yogurt, rice, egg, flour, water, parsley, green onion, cilantro, dill, garbanzo beans, white beans, garlic cloves, dried mint

Directions:
Put the meat in a bowl. Add grated onion and salt and pepper and mix well. Make meat balls the size of walnuts.
Put yogurt in a 3-qt pot. Add rice, egg, flour and mix well. Add water. Cook over low heat, stirring constantly for about 20 minutes or until it thickens and rice cooks.
Add meat balls to the yogurt mixture and let simmer for 10 minutes.
Add greens and beans and let simmer for 15 minutes. Can substitute fresh beans for canned.
Stir often to avoid curdling.
As a soup garnish, chop one or two cloves of garlic and saute in butter, add dried mint, about 1 tablespoon, and put a teaspoonful of this hot garlic sauce on each plate of yogurt soup when serving.
Candy Corn Hot Chocolate


Ingredients:
2% low-fat milk, white chocolate chips, marshmallows

Directions:
In a 4-5 quart slow cooker, add the milk, white chips, and candy corn., Cover and cook on HIGH for 2 hours, stirring every 30 minutes., Serve topped with whipped cream, marshmallows, or ghost peeps.
Poached Green Asparagus Recipe


Ingredients:
green asparagus, morels, shallot, garlic cloves, sherry wine, heavy cream, unsalted butter, plum tomatoes, fresh curly-leaf parsley, fresh lemon juice, olive oil

Directions:
Peel and blanch asparagus, drain and set aside
In a large sauté pan, heat 4 tablespoons of olive oil on medium-high heat.
Add in mushrooms and sauté until soft. Season with salt and pepper.
Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambé. Cook until all alcohol is cooked out.
Add in heavy cream, vegetable stock and lemon juice - reduce by half.
Turn off the heat and add the butter. Mix until butter is melted and emulsified.
Add tomatoes and parsley then season to desired taste.
Serve asparagus topped with sauce.
Notes: Add crab meat to dish if desired.
If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.
Rhubarb Muffins or Loaves


Ingredients:
all-purpose flour, baking soda, salt, brown sugar, egg, buttermilk, vanilla, rhubarb, brown sugar, butter, cinnamon

Directions:
In large bowl, combine flour, baking soda and salt.
In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.
Stir into dry ingredients along with rhubarb just until flour is incorporated.
Spoon into greased or paper-lined muffin tins, filling 3/4 full or spoon into two greased 8 by 4-inch loaf pans.
TOPPING: Combine sugar, butter and cinnamon; sprinkle over batter.
Bake in 350 degrees F.
oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into center comes out clean.
Let cool in pans for 10 minutes before removing to let cool completely.
Chili with Ground Pork
Category: soups-stews-and-chili
By TRIPSISTER

A hearty chili, made with tons of veggies and extra lean ground pork.

Ingredients:
1 pound lean ground pork
2 tablespoons olive oil
4 medium onions, chopped
4 cloves garlic, minced
1 (8 ounce) can mushroom pieces
1 (14.5 ounce) can wax beans
1 (15 ounce) can sweet peas
1  green bell pepper, chopped
1  red bell pepper, chopped
1 (28 ounce) can tomato sauce
chili powder to taste
ground nutmeg to taste
dried marjoram to taste
salt to taste

Directions:
Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside. Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until tender. Mix in the mushrooms, wax beans, peas, green bell pepper, and red bell pepper. Cook and stir until tender and heated through. Return the pork to the skillet. Mix in the tomato sauce. Season with chili powder, nutmeg, marjoram, and salt. Reduce heat, and simmer about 45 minutes to allow the flavors to blend.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 184.7
Fat: 10.6 g
Saturated fat: 3.4 g
Carbohydrates: 13.7 g
Sugars: 6.6 g
Dietary fiber: 3.9 g
Protein: 9.7 g
Cholesterol: 27.2 mg
Sodium: 670.8 mg
Spicy Filet Mignon With Grilled Sweet Onion


Ingredients:
other sweet onion, salt, black pepper, garlic powder, ground cumin, dried oregano, salt, black pepper

Directions:
Heat a grill pan over medium-high heat.
Coat pan with cooking spray.
Add onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
Cook 8 minutes or until browned, stirring occasionally.
Remove from pan; keep warm.
Combine garlic powder and next 5 ingredients (everything except the meat] in a small bowl; sprinkle this mixture over both sides of beef.
Add beef to pan; grill 5 minutes on each side or until desired degree of doneness.
Serve topped with grilled onions.
Light and Luscious Stuffed Cabbage Rolls


Ingredients:
cabbage leaves, ground turkey, onion, garlic, water, diced tomatoes, long grain rice, Worcestershire sauce, dried oregano, pepper, tomato sauce, sugar, dried basil, salt, parmesan cheese

Directions:
Immerse 4 cabbage leaves at a time into boiling water for 3 minutes or until limp.
Drain on paper towels.
In large skillet cook meat, onions, and garlic until meat is browned.
Drain and stir in water, undrained tomatoes, uncooked rice, Worcestershire sauce, 1 teaspoon oregano, and pepper.
Bring to a boil, reduce heat, cover and simmer 20 minutes or until the rice is tender.
Place 1/3 cup meat mixture onto each cabbage leaf and fold in sides.
Roll up starting at an unfolded edge and make sure folded sides are included in roll.
In a small bowl mix tomato sauce, sugar, basil, and salt.
Pour half of it on the bottom of a 9x13 baking dish.
Place rolls in dish and pour remaining sauce on top.
Bake covered at 350 for 25-30 minutes or until thoroughly heated.
Sprinkle with parmesan cheese and serve.
Fish Tacos


Ingredients:
salsa, flour tortillas

Directions:
Mix tartar sauce and salsa. Refrigerate until ready to serve.
Mix Seasoning Mix and bread crumbs in shallow dish. Moisten fish with water. Shake off excess. Coat fish evenly on both sides with bread crumb mixture. Place fish in single layer on shallow baking pan sprayed with no stick cooking spray.
Bake in preheated 450°F oven 10 to 12 minutes or until fish flakes easily with a fork. Cut fish into 8 portions. Serve in warmed tortillas. Top with tartar sauce and desired toppings.
Serving Suggestion: Serve with assorted toppings, such as shredded lettuce, shredded Mexican cheese blend, sliced avocado, chopped tomatoes or lime wedges.
Honeydew Compote


Ingredients:
lime zest, fresh lime juice, water, sugar, fresh ginger, honeydew melon, of fresh mint, fresh figs

Directions:
Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
Bring to a boil.
Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
Let cool to room temperature, about 25 minutes.
Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
Add melons and toss to coat.
Cover and refrigerate for at least 1 hour.
Sprinkle with mint and granish with fig slices.
Venison Hash


Ingredients:
bacon drippings, onion, potatoes, flour, garlic clove, beef broth, black pepper, salt, thyme, chili powder

Directions:
"Brown onion and potatoes in bacon fat. Add flour and make a roux:, add venison, broth and spices. Let simmer until tender."
Southern Cajun Sausage Gravy


Ingredients:
all-purpose flour, milk, chicken broth, thyme, salt, pepper

Directions:
Cook both of the sausage meats in large nonstick skillet over medium-high heat, breaking the meat up with the spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a bowl.
Remove all but 3 tablespoons of the fat from the skillet.
Sprinkle the flour into the skillet, stir well, and cook over medium-high heat for 1 minute, stirring constantly. Remove from the heat.
Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Return the skillet to the heat and cook until the gravy is slightly thickened, 2 to 3 minutes.
Add the thyme, and season with salt and pepper.
Add the crumbled sausage meat and combine well.
Cook over medium heat until warmed through.
Serve immediately over split biscuits.
Spinach Dip


Ingredients:
sour cream, mayonnaise, Worcestershire sauce, green onion, frozen chopped spinach

Directions:
Mix the sour cream, mayo, ranch mix, worchestersire sauce, and green onions., Thaw and squeese dry spinach, add and mix well., Serve in round rye bread.
Vegan Lasagna I
Category: world-cuisine
By Alison

This lasagna is VERY good and is also a vegan recipe.

Ingredients:
2 tablespoons olive oil
1 ½ cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
⅓ cup tomato paste
½ cup chopped fresh basil
½ cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
¼ cup chopped fresh basil
¼ cup chopped parsley
½ teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained

Directions:
Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well. Preheat the oven to 400 degrees F (200 degrees C). Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 511.3
Fat: 15.8 g
Saturated fat: 2.3 g
Carbohydrates: 69.9 g
Sugars: 12.4 g
Dietary fiber: 11 g
Protein: 32.5 g
Sodium: 1074.1 mg
Peppermint Bark Bars


Ingredients:
"shortening"

Directions:
Cut each KELLOGG's® POP-TARTS®  Gingerbread toaster pastry into 4 triangles.
In small saucepan combine white chocolate and shortening. Cook and stir over low heat until smooth.
Spread chocolate mixture over toaster pastry pieces. Place on wax paper. Sprinkle with peppermint candy. Refrigerate at least 15 minutes or until firm. Remove wax paper.
Nutrition Information per serving: Serving Size 2 Pieces (43g], Calories 210, Calories from Fat 80, Total Fat 8g, Trans Fat 0g, Cholesterol 5mg, Sodium 125mg, Dietary Fiber 0g, Sugars 16g, Protein 2g, Vitamin A 6%, Vitamin C 0%, Calcium 2%, Iron 6%.
Easy, Creamy, Low Calorie Butternut Squash Lasagna


Ingredients:
fresh spinach, part-skim ricotta cheese, asiago cheese, parmesan cheese, asiago cheese, parmesan cheese, 2% mozzarella cheese, skim milk, garlic powder, dried garlic flakes, dried shallots, salt, black pepper

Directions:
Components.
Butternut Squash.
Put butternut squash in a microwave save bowl. Add salt and pepper to taste (probably about 1/8 tsp each] and stir. Cover and microwave 6-10 minutes or until fork tender.
Squash "Marinara".
Wilt fresh spinach in the microwave using a covered microwave safe bowl. Add thawed squash puree. Season with salt, pepper, and garlic powder (about 1/8 to 1/4 tsp each].
Ricotta Mixture.
Combine ricotta and 1 tsp shredded asiago in small bowl. Add salt, pepper, italian seasoning, dried shallots and dried garlic flakes to taste (about 1/4 tsp each].
Cream Sauce.
In a small saucepan, over low heat, combine milk and 2 Tbsp shredded asiago. Add salt, pepper and garlic powder to taste (about 1/8 tsp to 1/4 tsp each].
Assembly and cooking.
Spread a small amount of Squash Marinara on bottom of 13 x 9 inch pan. Place four sheets of uncooked lasagna noodles on top. Cover noodles with approximately 1/3 of remaining Squash Marinara, top with 1/2 of Ricotta Mixture, 1/2 of Butternut Squash,  and 1/2 cup of shredded mozzarella. Place four more uncooked lasagna noodles on top of this. Cover with approximately 1/2 of remaining Squash Marinara, all of the remaining Ricotta Mixture, all of the remaining Butternut Squash, and 1/2 cup of shredded mozzarella. Top with remaining four lasagna noodles. Cover noodles with remaining Squash Marinara, all of the Cream Sauce, 1 cup shredded mozzarella, and  2Tbsp of shredded asiago cheese.
Loosely cover with foil and bake at 350 for 50-60 minutes. Uncover and return to oven for 5 minutes of until cheese is bubbly on top. Let cool for 5 to 10 minutes then slice and serve.
Grand Marnier Soufflés for Two


Ingredients:
butter, brown sugar, milk, vanilla extract, cornstarch, sugar, salt, all-purpose flour, Grand Marnier, orange zest, sugar

Directions:
Brush 2 tall ramekins with melted butter.   Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat.  Remove from heat and set aside.
In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth.  Add ¼ cup of the sugar, 2 egg yolks and salt.  Stir until smooth.
Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
Preheat oven to 400 degrees.
Beat whites until soft peaks form.
Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
Bake for 20 minutes until puffed and browned on top.
Serve immediately.
Blueberry Lemonade


Ingredients:
granulated sugar, granulated sugar, water, fresh blueberries, fresh lemon juice

Directions:
First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.
Lower the heat and allow the syrup to simmer for another minute.
Remove from heat and let cool.
In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.
In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.
To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
Makes base for 12 servings.
Mexican Polenta Pie


Ingredients:
onion, green sweet pepper, garlic cloves, olive oil, ground turkey, chili powder, ground cumin, cayenne pepper, black beans, diced tomatoes, salsa, polenta, monterey jack cheese, fresh tomato, fresh cilantro

Directions:
preheat oven to 375°F.
In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
Add turkey, chili powder, cumin and cayenne.
Cook until turkey is no longer pink, stirring to break up meat.
Add beans, undrained tomatoes and salsa.
Bring to boiling; reduce heat.
Simmer gently 15 minutes.
Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
Sprinkle 1 cup of cheese over polenta in dish.
Top with meat mixture.
Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
Bake, uncovered, for 35 minutes or until bubbly.
Sprinkle with cilantro.
Let stand 15 to 20 minutes before serving.
Makes 12 servings.
Stuffed Ostrich Fillet With Truffle Sauce


Ingredients:
olive oil, butter, onions, garlic cloves, mushrooms, bacon, tomato paste, parsley, leeks, pepper, madeira wine, water, beef bouillon granules, cornflour, pepper

Directions:
Cook chopped bacon in a small pan until browned, drain on absorbent paper.
Heat butter in a pan (approx 20g-30g] add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.
Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.
Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min's for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.].
Note: Ostrich meat is very lean while cooking time is similar to steak do not overcook as it will become tough.
For the Sauce.
Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.
To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.