Update output_topic_details.txt

output_topic_details.txt

@@ -77,49 +77,6 @@ Instructions:
 3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
 4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice.
 
-Topic: Seriously The Best Tofu Scramble
-
-Description: 
-Active Time:
-25 mins
-Additional Time:
-15 mins
-Author: Katie Webster
-Servings:
-4
-Yield:
-4 servings, about 2 cups each
-Ingredients: 
-1 tablespoon plus 2 teaspoons extra-virgin olive oil
-
-1 medium-large sweet potato, peeled and diced
-
-1 large onion, diced
-
-4 cloves garlic, minced
-
-2 tablespoons chili powder
-
-4 teaspoons ground cumin
-
-½ teaspoon ground chipotle chile
-
-¼ teaspoon salt
-
-2 ½ cups water
-
-2 (15 ounce) cans black beans, rinsed
-
-1 (14 ounce) can diced tomatoes
-
-4 teaspoons lime juice
-
-½ cup chopped fresh cilantro
-
-1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
-
-2.Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
-
 
 
 Topic: Fork