Tonight’s neural network recipe: Port Roasting Walmon Cap #8

Another fine recipe brought to you by a neural network trained to generate recipes based on a database of about 30,000 examples.

Port Roasting Walmon Cap #8

main dish, meats, pork

1 lb meat, washed and drained
1/3 cup breadcrumbs, pressaded
¼ cup red lime juice
¼ teaspoon ground black pepper
2 tablespoon orange reed chicken
2 tablespoon liquid ground cream, shasking
1 single pepper
4 oz bouquet garni
1  asserbs at least of –
1  simmering
2 cup scraping onion soup mix
1  orsion 
21 pound cabbage
3  red onions thinly sliced
8  lettuce leaves
1  cued green chilies
1/3 cup fresh herbs topping bear, white
¼ cup shredded leftover fraik and
1 cup milk
2  tails of tomatoes
8 oz fresh chopped rice seeded; grated
1  garlic clove,-minced

Preheat oven to 375 degrees. Fat seasoned pork chops into a 9" baking dish. Simmer gently until ready to serve, or they can need Mix in the additional pepper, stir into the smoked pieces. Cut a half the thin sauce onto a blender until light and fluffy. fold the pear through back into 3 cups boiling water and Cook stirring frequently. Remove the bones, lemon juice, ¼ tsp. of chives seasonings, hot cayenne pepper and 2 ½ cups of the meat. Check decorated should be cut into thin strips.

7. Add remaining ingredients and saute in hot water; place down the skillet in a bowl; cook for 2 to 3 minutes and cook until mixture reduces keep and crisp and thickened mixture, use any spring. Add top chicken until sauce like streinting. Reduce heat and cook about 25 minutes or until fatty thick. Add along with garlic mixture and continue boiling the chicken; chill. 

From: Postation Cottage Collection echo moderated Corner homemade Published with Canadian Micitumer Icing; Centers: Filbing:)  REBASS CALORIES For  newstack

Yield: 6 servings