#flour mixed w/seasonings powdered sugar cornstarch

[dawnspitfire]

Chicken Nuggets with Pickle Juice

Homemade #chickennuggets, marinated in pickle juice & milk, coated in flour mixed w/seasonings, a little powdered sugar & cornstarch. Served w/french fries and favorite dipping sauces. #sweetbabyraysbbqsauce #honeymustard #crispychickennuggets … tender & juicy on the inside.

[aiweirdness]

Try these neural network-generated recipes at your own risk.

Stuck in a rut in the kitchen? Tired of preparing sandwiches the same old way?

Machine learning can help!

I trained a neural network on over 30,000 examples of cookbook recipes, and it learned to produce new recipes of its own. You can learn more about the training process, and watch it learn to generate new recipes here. 

They aren’t good recipes, though. In fact, almost all of them are terrible. I made one of them once, and now I still cringe at the faintest whiff of horseradish. SuperDeluxe made another of them, but at least they are professionals and were wise enough not to eat any.

Here for your entertainment I give you several more recipes the neural network has generated, with the caveat that if you should try to prepare or, god forbid, actually consume one of these, I am absolutely not responsible for the consequences. 

Small Sandwiches

dish, chili, lemon, salads, seafood

1/2 cup shortening 1 cup snow peas and cut into 1/4 inch cubes 1  1 inch 15 oz peach halves,remaining posting 1  salad dressing 1/2 cup barley 2  large bones sliced chicken salmon: 1 cup cheddar cheese; grated 4 each onions and cut into 8 servings 2 cup chicken stock or mayonnaise 2 tablespoon brown sugar 1/2 cup cream cheese; softened 1/4 cup grated cheddar cheese 8 oz mashed potato fillets 3 tablespoon coarsely chopped green onion 1  minced fresh sage leaves 1  drained bean sprouts

     ----LAKE CHOICE----

1 pinch salt 3  bay leaves 2  garlic cloves 1 dash black pepper 6 large garlic cloves 1/4 cup along with 1/2 teaspoon vegetable oil 1/4 teaspoon salt, optional 1/4 teaspoon white pepper 4 teaspoon sugar 3 tablespoon peanut butter 1/2 cup coconut

     ----FILLING----

1 cup minced season tomatoes 2 cup hot water 1/4 cup vegetable oil 2 cup all-purpose flour 2 tablespoon the seasoned salt 1 cup margarine, melted 1 lb jumbo shrimp 1  or freshly ground black pepper 1  up 1  thai shrimp; finely chopped 1 garlic clove, minced

Mix all ingredients except cheese and process 1 hour.  Pour over ribs. 

Cover and bake for 30-35 minutes. Serve with warm milk and marinade distributed; prepare the bottoms.

Watch the end of the fillets to the heat and set in a bowl and heat at this low for 5 minutes, until softened.  Top with a little the next 2 ingredients; spoon the one day, 1 1/2 hours. Take an and inverting it and turn the center. Let cool in the pan on wire rack.  To serve cooking time: It is been ribsotro. while the serving is alternatively rich will puree in the miquinally preparing gravy.  They should seal.

Yield: 4 servings

Beothurtreed Tuna Pie

pastries, fruits, pork

1 hard cooked apple mayonnaise 1  onion 3 tablespoon butter 5 cup lumps; thinly sliced 1/2 cup chicken broth 1  carrot, spinach (vanilla estach w/pecans) 1  freshly ground black pepper - optional

Surround with 1 1/2 dozen heavy water by high, and drain & cut into 1/4 in. remaining the skillet.

Pour liquid into thin baking pan.

Combine lime juice, lime juice, finely grated cheese and water in a small saucepan and reduce heat. Cover and simmer about 20 minutes at medium-high speed until thickened.

Yield: 4 servings

Tart Cover Shrimp Butter Wol

seafood

1/2 cup catsup 1 teaspoon cornstarch 1/2 cup lemon juice 1 teaspoon cumin seeds 1 can fried pale fruit to cover that drain 1/4  lemon 1  fresh parsley for garnish

WINE-POCKED COST WITH PUDDING. KEEP WARM. Heat oil in large skillet over medium-high heat, add green meat. Season with salt and pepper boiled coated mixture. Sprinkle remaining ground beef in greased 9-inch pie plate. Lay border fillet on layer of custard.

Topping: In small skillet, cook onions and celery until potatoes are done, about 3 minutes. Serve hot.

Yield: 1 servings

Good Ponesed Dressing

deserts

     ----TOPPING----

4 cup cold water or yeast meat 1/2 cup butter 1/4 teaspoon cloves 1/2 cup vegetable oil 1 cup grated white rice 1  parsley sprigs

Cook the onions in oil, flour, dates and salt together through both plates.

Put the sauce to each prepared Broiler coated (2 10" side up) to lower the fat and add the cornstarch with a wooden toothpick hot so would be below, melt chicken. Garnish with coconut and shredded cheese.

Source: IObass Cindypissong (in Whett Quesssie. Etracklitts 6) Dallas Viewnard, Brick-Nut Markets, Fat. submitted by Fluffiting/sizevory, 1906.  ISBN 0-952716-0-3015 NUBTET 10 , 1972mcTbofd-in hands, christmas charcoals  Helb & Mochia Grunnignias: Stanter Becaused Off Matter, Dianonarddit Hht

5.1.85 calories CaluAmis

Source: Chocolate Pie Jan 584

Good Wine Drained Chili

meats, chicken, low cal

4 quart milk 3  cloves garlic, finely chopped 2/3 cup chocolate chips 1 teaspoon cornstarch 1  wine, mashed 12 oz kettle (garnished" powder, cinnamon 3 tablespoon paprika

Heat broiler in warm place for 15 minutes.

From:  Martha Stewart Living/Marketing Orden GRande N...  Sc. (115) on serving and produce id the Backdacake: Typed for you by Schan Scandet Refrigerate by Mary Herther, Amarant, Miry's to the Markning Cinnamon Marthan Sear Foods county Typis by Matiersr : Turtlean Wo Genie Alse

From: Quick Times with frosting.

! AUTRIMANONISG ROBLIME Tomethe Aspic ead Savor Kr Confit. - Vegetarian Brunding

Yield: 6 servings

Want more? You can find all my other neural network recipe experiments here.

Want even more? Check out Tom Brewe’s list, which inspired my own neural network recipe experiments. May I direct you in particular to the shredded bourbon?

[plants-rule]

Mini BBQ Lentil Loaves – Healthy, Easy, Plant-Based, Gluten-Free, Oil-Free Summer Vegan Recipe

Vegan Barbecue Lentil Loaf

Vegan lentil loaf recipes often focus on the winter holidays. They’ll aim to give plant-based eaters an alternative when the turkey is roasting. However, lentil loaf is delicious throughout the year. The beauty of the dish is that you can change the spices and flavors to fit the season. You can shape the mixture into whatever size you like. These mini barbecue lentil loaves are perfect for summer.

With only 5 ingredients, this simple recipe is easy for beginner cooks. Smoked paprika and garlic powder add smoky BBQ flavor. Brown lentils provide hearty vegetarian flavor and healthy plant-based protein.

Keep canned lentils on-hand in your pantry. Serve these loaves with a big Kale Avocado Salad for a satisfying weeknight dinner. Or enjoy with Barbecue Sauce and Roasted Corn on the Cob for an incredible summer-themed menu. This is a must-have recipe!

Mini Vegan Barbecue Lentil Loaves

Mini BBQ Lentil Loaves – Healthy, Easy, Plant-Based, Gluten-Free, Oil-Free Summer Vegan Recipe

Easy|  Servings: 4  |  Ready In: 40 minutes |  Yield: 12 lentil loaves

These satisfying lentil loaves are full of flavor and a cinch to make! Smoked paprika adds summer, BBQ-flavor to a quick mix of mashed lentils and flax. Make a batch of these and use for appetizers at a party, sandwich in a pita for a healthy, plant-based lunch, or slather with Chipotle Barbecue Sauce  for a satisfying, gluten-free dinner. 

Enjoy with: Red Cabbage Apple Creamy Slaw with Oil-Free Poppy Seed Dressing, 2-Ingredient Miso Roasted Corn on the Cob, and Smoky Broccoli Pecan Crunch Salad.

Ingredients

2 (15-ounce) cans lentils, drained and rinsed

¼ cup ground flaxseed meal

2 tablespoons tapioca starch

2 teaspoons smoked paprika

½ teaspoon dried garlic granules

¼ teaspoon salt

Dash of ground black pepper

How it’s Done

Preheat your oven to 350F. Line a baking sheet with parchment paper on a non-stick baking mat.

To make the Mini Vegan Barbecue Lentil Loaves: In a medium bowl, combine all ingredients: the lentils, flaxseed meal, tapioca starch, smoked paprika, garlic, salt, and pepper. Use your hands to mash the lentils into a dough-like consistency. You want the mixture to clump together. The smoother (and more mashed) you can get the lentils, the better.

Taste to adjust seasoning.

Portion about ¼ cup of the mixture onto the lined baking sheet. You should get 12 mini loaves. Bake the lentil loaves 20 minutes, flipping after the first 10 minutes.

Serve immediately.

Mini BBQ Lentil Loaves – Healthy, Easy, Plant-Based, Gluten-Free, Oil-Free Summer Vegan Recipe

Chef Katie’s Tips:

Freezer-Friendly: These lentil loaves are incredibly freezer friendly. After baking, let them cool on the sheet pan at least 10 minutes. Then wrap in foil or a plastic container and freeze. To reheat, place them right from the freezer onto a baking sheet. Bake at 350F, 7-8 minutes, until hot.

Serve these as a bite-sized dish for a picnic or summer dinner party

Spice Variations: Smoked paprika adds a smoky flavor, classic with traditional barbecue. For more spice, use chipotle powder. For less smoke, substitute with sweet paprika. You can also use a pre-made BBQ seasoning mix, smoked salt, or (in a pinch) chili powder.

Tapioca Starch: Also called “tapioca flour“, this is made from tapioca root. It acts as a binder and thickener in recipes, much like cornstarch. You can substitute using cornstarch or arrowroot.

Canned lentils are loaded with healthy plant-based protein

Tapioca Starch: Also called “tapioca flour”, this is made from tapioca root. It acts as a binder and thickener in recipes, much like cornstarch. You can substitute using cornstarch or arrowroot.

Use your hands to mash the mixture until it sticks together

Use a portion scoop to evenly measure these bite-sized loaves

Before baking, press down the tops of the loaves into small discs.

Nutrition Facts

Nutrition Facts Servings 4.0 Amount Per Serving calories 254 % Daily Value * Total Fat 4 g 6 % Saturated Fat 0 g 2 % Monounsaturated Fat 2 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 151 mg 6 % Potassium 697 mg 20 % Total Carbohydrate 41 g 14 % Dietary Fiber 16 g 64 % Sugars 4 g   Protein 17 g 35 % Vitamin A 0 % Vitamin C 7 % Calcium 22 % Iron 33 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

Badia Smoked Paprika 16 oz (1)

BUY NOW

Organic Tapioca Flour/Starch (2.5lbs) by Anthony’s, Gluten-Free & Non-GMO

BUY NOW

Bob’s Red Mill Organic Golden Flaxseed Meal, 16 oz

BUY NOW

Mini Vegan Barbecue Lentil Loaves

These satisfying lentil loaves are full of flavor and a cinch to make! Smoked paprika adds summer, BBQ-flavor to a quick mix of mashed lentils and flax. Make a batch of these and use for appetizers at a party, sandwich in a pita for a healthy, plant-based lunch, or slather with Chipotle Barbecue Sauce for a satisfying, gluten-free dinner. Enjoy with: Red Cabbage Apple Creamy Slaw with Oil-Free Poppy Seed Dressing, 2-Ingredient Miso Roasted Corn on the Cob, and Smoky Broccoli Pecan Crunch Salad.

2 (15-ounccans lentils (drained and rinsed)

¼ cup ground flaxseed meal

2 tablespoons tapioca starch

2 teaspoons smoked paprika

½ teaspoon dried garlic granules

¼ teaspoon salt

Dash of ground black pepper

Preheat your oven to 350Line a baking sheet with parchment paper on a non-stick baking mat.

To make the Mini Vegan Barbecue Lentil Loaves: In a medium bowl, combine all ingredients: the lentils, flaxseed meal, tapioca starch, smoked paprika, garlic, salt, and pepper. Use your hands to mash the lentils into a dough-like consistency. You want the mixture to clump together. The smoother (and more masheyou can get the lentils, the better.

Taste to adjust seasoning.

Portion about ¼ cup of the mixture onto the lined baking sheet. You should get 12 mini loaves. Bake the lentil loaves 20 minutes, flipping after the first 10 minutes.

Serve immediately.

Chef Katie’s Tips: Freezer-Friendly: These lentil loaves are incredibly freezer friendly. After baking, let them cool on the sheet pan at least 10 minutes. Then wrap in foil or a plastic container and freeze. To reheat, place them right from the freezer onto a baking sheet. Bake at 350F, 7-8 minutes, until hot.

Spice Variations: Smoked paprika adds a smoky flavor, classic with traditional barbecue. For more spice, use chipotle powder. For less smoke, substitute with sweet paprika. You can also use a pre-made BBQ seasoning mix, smoked salt, or (in a pinch) chili powder. Tapioca Starch: Also called “tapioca flour”, this is made from tapioca root. It acts as a binder and thickener in recipes, much like cornstarch. You can substitute using cornstarch or arrowroot.

Mini Vegan Barbecue Lentil Loaves Mini BBQ Lentil Loaves - Healthy, Easy, Plant-Based, Gluten-Free, Oil-Free Summer Vegan Recipe Vegan Barbecue Lentil Loaf…