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Over 1 month ago
Prompt Details
Model
Chat - GPT-4 (gpt-4)
Token size
190 ($0.00570 / call)
Example input
Ingredient List:
Egg
Cheese
Milk
Cream
Follow-up Question 1:
"Great! Before we proceed, could you let me know if there's a specific type of cuisine or flavor profile you'd like for this recipe?"
I like unique flavor, something interesting.
Follow-up Question 2:
"Got it! How about any dietary preferences or restrictions? Let me know if there's anything you'd like to avoid or include."
No restrictions, nothing.
Follow-up Question 3:
"Awesome! Lastly, would you prefer this dish to be quick and easy, or are you open to a more elaborate cooking process?"
more elaborate cooking process.
Example output
Great! Based on your preferences, here's the scrumptious recipe we'll create:
Savory Cheese and Herb Soufflé with Creamy Milk Sauce
Ingredients:
4 eggs, separated
1 cup cheese (such as Gruyère or cheddar), grated
1 cup milk
1/2 cup heavy cream
1/4 cup fresh herbs (such as chives, thyme, and parsley), finely chopped
Salt and pepper to taste
For the Creamy Milk Sauce:
1/2 cup milk
1/4 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and nutmeg to taste
Instructions:
Preheat the oven to 375°F (190°C). Grease a soufflé dish with butter and sprinkle it with a bit of grated cheese.
In a saucepan, heat the milk and heavy cream for the soufflé until warm. Do not boil. Add the chopped herbs and a pinch of salt and pepper. Let the mixture infuse over low heat for about 10 minutes. Strain out the herbs and set the milk mixture aside.
In a separate saucepan, melt the butter over medium heat for the sauce. Stir in the flour to create a roux. Cook the roux for a couple of minutes, but do not let it brown.
Gradually whisk in the milk and cream mixture for the sauce. Continue whisking until the sauce thickens. Season with salt and a pinch of nutmeg. Set the sauce aside.
In a mixing bowl, beat the egg yolks until they are pale and slightly thickened. Gradually add the grated cheese and mix until well combined.
In another clean and dry bowl, whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the cheese and egg yolk mixture. Be careful not to overmix; you want to maintain the fluffy texture.
Carefully pour the mixture into the prepared soufflé dish, filling it about three-quarters of the way.
Place the soufflé dish in the preheated oven and bake for 25-30 minutes or until the soufflé has risen and is golden brown on top.
While the soufflé is baking, prepare the creamy milk sauce. Heat the milk and heavy cream in a saucepan until warm. In another saucepan, melt the butter and stir in the flour to create a roux. Gradually whisk in the warm milk and cream mixture. Cook, whisking constantly, until the sauce thickens. Season with salt and nutmeg.
Once the soufflé is baked, remove it from the oven and serve immediately. Dust the top with a bit of grated cheese and serve with the creamy milk sauce on the side.
Enjoy your delicious and elaborate Cheese and Herb Soufflé with Creamy Milk Sauce, filled with unique flavors and a touch of elegance!