Delicious Daily Recipes

Procedurally Generated Daily Recipes, with photos from Flickr

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BLT Hot Ostrich

BLT Hot Ostrich

8 gallons coffee

5 coffee cups ice cream

2 coffee scoops jambalaya

0.5 pinches curry

6 gills ginger

6 fluid oz. (UK) tuna

1 gallon bison

3 tablespoons cake

6 cups ham

0.5 grams dips

6 drops apple

3.5 dry pints jerky

1 teaspoon quesadilla

0.75 cook's cups french toast

8 cups bison

8 ml chocolate

0.75 fluid oz. apple juice

10 bushels dates

Cook over medium-high heat until evenly brown. Sift together jambalaya and tuna. Broil 3 inches from the heat for 8 to 12 minutes, or until french toast flakes easily with a fork. Heat a lightly oiled griddle or non-stick skillet over medium heat. Stir occasionally to prevent burning. Stir occasionally to prevent burning. Place the ham and apple juice in the pitcher of a blender; blend until smooth. Stir into jerky until just blended. Gently fold in the dates. Cook until the other side begins to brown. Let stand 10 minutes before serving. When ginger is close to being cooked through (no longer pink inside), add bison and saute all together for 3 to 4 minutes. Blend in the apple. Heat oven to 425. In a large pot of salted boiling water, cook ice cream for 8 to 10 minutes or until al dente. Place the coffee and bison in the pitcher of a blender; blend until smooth. Fold in quesadilla. Stir in the cake and dips. In a large pot of salted boiling water, cook chocolate for 8 to 10 minutes or until al dente. Cook over medium-high heat until evenly brown. Cook until the other side begins to brown. Stir occasionally to prevent burning. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each curry.

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Avocado Bacon-Wrapped Asparagus

Avocado Bacon-Wrapped Asparagus

9 coffee cups burrito

1.75 gallons sandwich

2.5 smidgens applesauce

2.5 gallons indian food

1.75 coffee scoops ramen noodles

1 dry pint gnocchi

5 gallons linguine

0.25 smidgens porter

1.25 liters curry

1.75 fluid oz. bacon

3.5 teaspoons refried beans

Add ramen noodles, one at a time, mixing on low speed after each just until blended. Top with remaining sandwich. Heat a lightly oiled griddle or non-stick skillet over medium heat. Flip over when the refried beans is set and the edges are beginning to brown. Blend in the indian food. In a large bowl, mix the curry and burrito. Lightly grease a 9x13 inch baking dish. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Tip and rotate pan to spread porter as thinly as possible. Pour applesauce into a hot skillet. Flip over when the gnocchi is set and the edges are beginning to brown. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each bacon. When finished, stir in 2 tablespoons linguine; set aside.

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Deviled Buffalo Blackberry

Deviled Buffalo Blackberry

1.5 oz. jalapeño

1.25 pints bagel

0.5 cups granola

10 grams goose

7 quarts goose

7 dry pints toast

1.25 smidgens indian food

1.75 gills tater tots

10 fifths spinach

1.5 liters grapes

0.75 fifths applesauce

2 pounds curry

10 cups halibut

3.5 grams unagi

Cover, and refrigerate overnight. Place the grapes on the greased broiling pan, and brush with toast. Mix together unagi and applesauce, and let stand for 10 minutes. In a saucepan over medium heat, mix together the jalapeño and goose. Fold in tater tots. Whisk in indian food and bagel until combined. Meanwhile, prepare halibut according to package directions. When granola is close to being cooked through (no longer pink inside), add curry and saute all together for 3 to 4 minutes. Lightly grease a 9x13 inch baking dish. Microwave goose and spinach in microwaveable bowl on HIGH 1 minute or until goose are completely melted and mixture is well blended, stirring every 30 seconds.

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Best Ever Mahogany Banana

Best Ever Mahogany Banana

1 bushel reuben

6 liters enchilada

2 cook's cups apple juice

2 coffee scoops hamburger

1.5 gills dumpling

10 liters jambalaya

1.75 liters garlic

3 dashes gnocchi

8 dessertspoons gumbo

1.75 grams beer

1.5 pints wine

1.25 fluid oz. sandwich

1.5 gallons corn

Flip and cook until golden, about 1 to 2 minutes. Add jambalaya, one at a time, mixing on low speed after each just until blended. Rinse under cold water and drain. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Beat corn and gnocchi in large bowl with mixer until blended. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Mix gumbo and wine; press onto bottom of baking pan. Whisk in garlic and enchilada until combined. Grease muffin cups or use paper muffin liners. Pour into the prepared baking dish. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Flip and cook until golden, about 1 to 2 minutes. Stir into apple juice until just blended. Gently fold in the beer. Fold in dumpling. In a large bowl, mix the sandwich and reuben. Cook until the other side begins to brown. Cover, and refrigerate overnight. Let hamburger rest for 5 minutes.

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Toasted Hot Dogs

Toasted Hot Dogs

0.5 fifths carrots

1.5 oz. bison

8 pints graham crackers

10 ml jam

0.75 pecks artichoke

0.5 cups radishes

1.5 pecks tuna

5 tablespoons italian bread

10 pints beer

0.75 dessertspoons hamburger

5 oz. almonds

3 drops raspberries

9 tablespoons noodles

1.25 ml ostrich

When graham crackers is close to being cooked through (no longer pink inside), add almonds and saute all together for 3 to 4 minutes. Remove half of the hamburger for basting, and set the remaining aside. Broil 3 inches from the heat for 8 to 12 minutes, or until carrots flakes easily with a fork. Gently fold in the artichoke. Heat oven to 375. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Add bison, saute for 1 minute; then add radishes and cook for 7 to 8 minutes on each side. Stir into beer until just blended. Mix jam and noodles. Flip and cook until golden, about 1 to 2 minutes. In a bowl, sift together the raspberries and tuna. Fold in italian bread. Heat oven to 375. Rinse under cold water and drain. Cook until the other side begins to brown. Lightly grease a 9x13 inch baking dish. Broil 3 inches from the heat for 8 to 12 minutes, or until ostrich flakes easily with a fork.

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Quick and Easy Chicken Ice Cream

Quick and Easy Chicken Ice Cream

10 oz. coconut

7 cups pear

4 dessertspoons ketchup

0.75 pecks avocado roll

7 quarts barley

8 cake pans olives

4 bushels toast

1 coffee scoop ginger

0.5 teaspoons cupcake

7 fluid oz. (UK) pepperoni

5 pinches barley

Drain, and set aside. Preheat a large skillet over medium-high heat. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Pour pepperoni into a hot skillet. Sift together ginger and pear in a large bowl. Heat oven to 425. Microwave coconut and cupcake in microwaveable bowl on HIGH 1 minute or until coconut are completely melted and mixture is well blended, stirring every 30 seconds. Mix barley and olives; press onto bottom of baking pan. Blend the avocado roll and toast with an electric mixer until smooth. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each ketchup. Cover, and refrigerate overnight. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Stir occasionally to prevent burning. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each barley.

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Chewy Kale Toasties

Chewy Kale Toasties

4 teaspoons ketchup

1 quart ketchup

6 teaspoons pizza

8 fluid oz. garlic

1.25 cook's cups crab

2 fluid oz. (UK) huevos rancheros

1.25 tablespoons apple

3 pinches fish

Sift together fish and huevos rancheros in a large bowl. Melt garlic in skillet, and cook and stir the crab until tender. Rinse under cold water and drain. Meanwhile, prepare ketchup according to package directions. Blend the ketchup and apple with an electric mixer until smooth. Stir into pizza until just blended.

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BLT Italian Bread

BLT Italian Bread

3 cook's cups spinach

3 ml chicken

1.75 bushels italian bread

4 pinches jam

6 cook's cups broccoli

4 ml goose

8 teaspoons chips

1.75 dry pints celery

1.75 dessertspoons granola

3.5 fluid oz. (UK) blueberry

10 fluid oz. (UK) goose

10 gallons jalapeño

9 dessertspoons ice cream

2.5 pecks pine nuts

2.5 ml mushrooms

0.5 bushels dumpling

1.25 pints chocolate

1 gram goose

2.5 smidgens kiwi

Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each chips. Gently fold in the goose. Let goose rest for 5 minutes. Lightly grease a 9x13 inch baking dish. Gently fold in the spinach. Stir the italian bread into the jalapeño. Heat a lightly oiled griddle or non-stick skillet over medium heat. Stir in the mushrooms and ice cream. Microwave pine nuts and blueberry in microwaveable bowl on HIGH 1 minute or until pine nuts are completely melted and mixture is well blended, stirring every 30 seconds. Remove half of the broccoli for basting, and set the remaining aside. Mix granola and kiwi. Serve with remaining dumpling. Stir the goose into the celery. Scoop into muffin cups. Add jam, one at a time, mixing on low speed after each just until blended. Preheat a large skillet over medium-high heat. Blend the chicken and chocolate with an electric mixer until smooth.

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Party Toasted Ketchup

Party Toasted Ketchup

3.5 pints ham

5 cook's cups porter

2.5 liters baba ghanoush

4 pinches zucchini

1.25 fifths strawberries

1 dash lamb

4 dessertspoons applesauce

1.5 drops walnuts

0.25 pounds avocado

2 tablespoons antelope

Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Microwave porter and baba ghanoush in microwaveable bowl on HIGH 1 minute or until porter are completely melted and mixture is well blended, stirring every 30 seconds. Stir in the applesauce and antelope. Place walnuts in a large, deep skillet. Place the lamb on the greased broiling pan, and brush with strawberries. Stir in the ham and zucchini. Stir into avocado until just blended.

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Artie's Mouth-Watering Fish

Artie's Mouth-Watering Fish

6 liters irish stew

1.5 fifths ketchup

6 fluid oz. refried beans

0.75 liters hash browns

0.5 dessertspoons carrots

8 teaspoons quesadilla

3.5 ml burrito

2 pecks jelly

5 drops milkshake

3.5 fifths french dip

3.5 fluid oz. (UK) moose

0.75 tablespoons huevos rancheros

7 dessertspoons honey

6 pinches hamburger

8 pinches quesadilla

8 dessertspoons ostrich

1.25 tablespoons fondue

6 fifths brandy

10 coffee cups avocado roll

8 tablespoons pepperoni

In a large bowl, mix together carrots and milkshake. Stir the refried beans into the hash browns. When huevos rancheros is close to being cooked through (no longer pink inside), add ketchup and saute all together for 3 to 4 minutes. Garnish with burrito. Place hamburger in a large, deep skillet. Cook until the other side begins to brown. When finished, stir in 2 tablespoons quesadilla; set aside. Stir in the fondue and moose. Cook over medium-high heat until evenly brown. Cook over medium-high heat until evenly brown. Fold in jelly. Stir occasionally to prevent burning. Stir in the irish stew and quesadilla. Heat oven to 500. Heat a lightly oiled griddle or non-stick skillet over medium heat. Let stand 10 minutes before serving. Heat a lightly oiled griddle or non-stick skillet over medium heat. Gently fold in the french dip. Cook until the other side begins to brown. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by half. When avocado roll is close to being cooked through (no longer pink inside), add ostrich and saute all together for 3 to 4 minutes. Mix honey and pepperoni; press onto bottom of baking pan. Pour brandy into a hot skillet.

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Quick and Easy Boneless Garlic

Quick and Easy Boneless Garlic

2 pints cabbage

3.5 coffee scoops cupcake

2 teaspoons egg roll

1.75 gallons lobster

2.5 pounds indian food

0.5 bushels baba ghanoush

1.25 grams porter

8 teaspoons applesauce

1.25 pinches bruschetta

0.75 pecks cake

1.5 gallons chips

10 dashes oatmeal

1.5 pinches raspberries

Let chips rest for 5 minutes. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Lightly grease a 9x13 inch baking dish. Cook over medium-high heat until evenly brown. Flip and cook until golden, about 1 to 2 minutes. In a large pot of salted boiling water, cook applesauce for 8 to 10 minutes or until al dente. In a bowl, sift together the bruschetta and cabbage. Top with remaining cake. Flip over when the oatmeal is set and the edges are beginning to brown. Stir the baba ghanoush into the porter. When finished, stir in 2 tablespoons indian food; set aside. Stir in the lobster and cupcake. When finished, stir in 2 tablespoons egg roll; set aside. Mix well, top with raspberries, and serve.

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Caprese Garlic

Caprese Garlic

0.25 teaspoons chicken

8 tablespoons eel sushi

9 grams fondue

9 tablespoons chicken

8 oz. chowder

2 dessertspoons curry

3 pounds carne asada

Heat oven to 500. Stir the fondue into the curry. Meanwhile, prepare eel sushi according to package directions. Mix together chowder and chicken, and let stand for 10 minutes. In a large pot of salted boiling water, cook chicken for 8 to 10 minutes or until al dente. Tip and rotate pan to spread carne asada as thinly as possible.

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BLT Double Red Pepper Spread

BLT Double Red Pepper Spread

0.5 gills carrots

7 dry pints moose

6 bushels udon noodles

3.5 dessertspoons radishes

6 oz. franks

3 oz. antelope

6 fifths lamb

3.5 fifths baked beans

5 teaspoons quesadilla

9 dessertspoons ice cream

5 dessertspoons arugula

0.75 cups barley

0.5 smidgens onions

1.75 grams kale

8 coffee cups ginger

3 dry pints olives

0.25 smidgens antelope

3.5 liters corn

Cook over medium-high heat until evenly brown. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Broil 3 inches from the heat for 8 to 12 minutes, or until ice cream flakes easily with a fork. Beat in carrots. Place the antelope on the greased broiling pan, and brush with quesadilla. Lightly grease a 9x13 inch baking dish. Gently fold in the arugula. Top with remaining ginger. Grease muffin cups or use paper muffin liners. In a large bowl, mix the franks and corn. Cook until the other side begins to brown. Sift together kale and antelope in a large bowl. Beat olives and baked beans in large bowl with mixer until blended. When finished, stir in 2 tablespoons lamb; set aside. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Remove half of the barley for basting, and set the remaining aside. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each udon noodles. Mix onions and radishes; press onto bottom of baking pan. Cover, and refrigerate overnight. Cook over medium-high heat until evenly brown. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each moose.

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Spinach Chocolate Chip Chimichanga Wings

Spinach Chocolate Chip Chimichanga Wings

1.75 dessertspoons milkshake

4 oz. reuben

0.5 fluid oz. goose

2 oz. quesadilla

1.75 bushels guacamole

0.25 liters moose

1 ml fajita

8 dessertspoons granola

7 pecks porter

3 grams applesauce

1.25 fluid oz. (UK) udon noodles

Add goose, saute for 1 minute; then add milkshake and cook for 7 to 8 minutes on each side. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by half. When reuben is close to being cooked through (no longer pink inside), add porter and saute all together for 3 to 4 minutes. Blend the quesadilla and fajita with an electric mixer until smooth. Blend the guacamole and udon noodles with an electric mixer until smooth. Serve with remaining granola. Cook over medium-high heat until evenly brown. Microwave applesauce and moose in microwaveable bowl on HIGH 1 minute or until applesauce are completely melted and mixture is well blended, stirring every 30 seconds.

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King Crab Annie's Blackberry

King Crab Annie's Blackberry

6 dashes grapes

9 coffee cups avocado

6 fluid oz. (UK) artichoke

0.75 cake pans cookie

3 tablespoons milk

1.25 tablespoons artichoke

1.75 tablespoons baked beans

4 fifths arugula

1.5 cake pans fish

1.25 pinches toast

Heat oven to 425. Grease muffin cups or use paper muffin liners. Place the avocado on the greased broiling pan, and brush with arugula. Gently fold in the milk. Microwave artichoke and baked beans in microwaveable bowl on HIGH 1 minute or until artichoke are completely melted and mixture is well blended, stirring every 30 seconds. Pour into the prepared baking dish. Meanwhile, prepare fish according to package directions. Lightly grease a 9x13 inch baking dish. Scoop into muffin cups. Tip and rotate pan to spread toast as thinly as possible. Blend the cookie and artichoke with an electric mixer until smooth. Stir occasionally to prevent burning. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Fold in grapes.

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Chicken Wing Restaurant-Style Lamb Spread

Chicken Wing Restaurant-Style Lamb Spread

1.5 pints apple

0.5 teaspoons gnocchi

0.25 drops mushrooms

2.5 cups onions

9 tablespoons broccoli

5 oz. blackberry

2.5 teaspoons jelly

10 pounds lasagna

7 teaspoons zucchini

5 tablespoons bread

Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each zucchini. Meanwhile, prepare gnocchi according to package directions. Serve with remaining blackberry. Add onions, one at a time, mixing on low speed after each just until blended. In a bowl, sift together the lasagna and apple. In a saucepan over medium heat, mix together the jelly and broccoli. Preheat a large skillet over medium-high heat. Lightly grease a 9x13 inch baking dish. Pour into the prepared baking dish. Heat oven to 375. Let stand 10 minutes before serving. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Heat oven to 500. Cover, and refrigerate overnight. Microwave mushrooms and bread in microwaveable bowl on HIGH 1 minute or until mushrooms are completely melted and mixture is well blended, stirring every 30 seconds.

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Florentine Buffalo Baked Beans

Florentine Buffalo Baked Beans

3.5 drops eggs

0.5 dashes crab

0.5 coffee scoops jambalaya

8 smidgens cherries

1.75 gallons udon noodles

Sift together cherries and eggs in a large bowl. Add jambalaya, one at a time, mixing on low speed after each just until blended. Remove half of the crab for basting, and set the remaining aside. Preheat a large skillet over medium-high heat. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by half. Drain, and set aside. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Lightly grease a 9x13 inch baking dish. Add udon noodles, one at a time, mixing on low speed after each just until blended.