Sustainable Food Recipe Preference Prediction

Recipe 1: Crock Pot Cola Barbecue Pork Roast Ingredients: arbecue sauce. Instructions: Cut all visible fat from roast put in crock and cook 12 hrs (You could set this to cook all night) on low. Note: I pour a soda over the roast to give it a little extra flavor. Remove meat from crock and drain all juice from crock. Shred meat and return to crock add 1 bottle barbecue sauce and cola and cook 5-6 hrs more. MAKES A LOT! Freezes great.

Recipe 2: Easy Crock Pot Macaroni and Cheese Ingredients: flour, salt, pepper, onions, paprika, milk, cheddar cheese, elbow macaroni. Instructions: Spray crockpot with non-stick spray for easy cleaning. In a saucepan combine first 5 ingredients. Pour in milk and stir with a whisk until no lumps remain. Heat and continue stirring until mixture boils and is thickened. Add cheese and then macaroni. Stir until well mixed. Pour into 3 1/2 quart (3. 5L) slow cooker. Cover and cook on low for 2-2 1/2 hours or on high for 1 hour.

Recipe 1: The Best Garlic Butter Ingredients: butter, garlic, parmesan cheese, ground black pepper, ground paprika. Instructions: In a small bowl combine softened butter minced garlic and parmesan cheese. Season with Italian seasoning pepper and paprika. Mix until smooth.

Recipe 2: The Best Bowl of Chili I've Ever Had... Ingredients: ground beef, onion, minced garlic cloves, chili powder, salt, ground cumin, dried oregano, cayenne, kidney beans, diced tomatoes, tomato paste, Tabasco sauce, Splenda sugar substitute, dark beer, cheese, sour cream. Instructions: Cook ground beef in large frying pan. While cooking stir and chop beef with spatula to crumble. Continue cooking for about 7 minutes or until the meat is brown and cooked through. Add the onion garlic chili powder salt cumin oregano cayenne and tabasco. Cook while stirring until onion is translucent about 5 minutes. Transfer to large pot. Add the Kidney beans (juice and all) canned tomatoes (juice and all) the tomato paste jalapenos (yep juice and all) splenda (or sugar) and beer. Stir well and bring to a boil. Lower the heat to medium-low and simmer uncovered for 30 minutes stirring occasionally. Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

Recipe 1: Easy Deviled Eggs Ingredients: eggs, mayonnaise, prepared mustard, pepper. Instructions: Cut eggs lengthwise into halves. Slip out yolks and mash well with a fork. Mix in remaining ingredients. Fill whites with yolk mixture heaping it up lightly.

Recipe 2: Stupid Easy Crock Pot / Slow Cooker Sausage & Potatoes Ingredients: smoked sausage, cream cheese. Instructions: Spray slow cooker with Pam. Cut potatoes into wedges or whatever size pieces your family likes. You can leave the skins off or on (we like them on)throw them in the pot. Cut sausage into 1/4" slices and throw them into the pot. In a bowl blend softened cream chees cream of celery soup and envelope of dry ranch dressing mix. Pour over Potatoes and sausage. give it a little stir Cook low 6-8 hours.

Recipe 1: Old-fashioned Linguine with White Clam Sauce Ingredients: butter, extra virgin olive oil, onion, garlic, red pepper flakes, lemon juice, oregano, basil, clams, parsley, parmesan cheese, linguine. Instructions: In a 5 qt pot heat water to a boil and cook pasta until al dente. While the pasta is cooking melt butter and olive oil in pan. Sautee onion and garlic and add crushed red pepper flakes. Add lemon juice oregano basil and Old Bay seasoning stir for one minute Add clams with juice. Simmer for 5 minutes. Drain pasta and place in large bowl. Cover pasta with clam sauce stir well and top with parsley and parmesan cheese. Serve with warm crusty bread and chilled white wine.

Recipe 2: Orzo with Parmesan and Basil Ingredients: butter, orzo pasta, chicken broth, parmesan cheese, fresh basil. Instructions: Melt butter in heavy skillet over medium high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to a boil. Cover reduce heat and simmer until orzo is tender and liquid is absorbed about 15 to 20 minutes. Mix in parmesan cheese and basil and season with salt and pepper to taste.

Recipe 1: Easy Crock Pot Macaroni and Cheese Ingredients: flour, salt, pepper, onions, paprika, milk, cheddar cheese, elbow macaroni. Instructions: Spray crockpot with non-stick spray for easy cleaning. In a saucepan combine first 5 ingredients. Pour in milk and stir with a whisk until no lumps remain. Heat and continue stirring until mixture boils and is thickened. Add cheese and then macaroni. Stir until well mixed. Pour into 3 1/2 quart (3. 5L) slow cooker. Cover and cook on low for 2-2 1/2 hours or on high for 1 hour.

Recipe 2: Whole Crock Pot Chicken Ingredients: whole chickens, cremini mushrooms, button mushroom, onion, garlic cloves, dried rosemary, black pepper, salt, garlic powder, onion powder, butter, honey. Instructions: Place the chicken and the mushrooms in a crock pot set to low. (I put mine on high but it's really old and doesn't heat up as well as it should so go with your instincts on this one). Place all the other ingredients in a food processor (I use one mini food processor) and blend them into a paste. Pour the paste over the chicken and mushrooms cover with the lid and let it cook for about 10 hours ENJOY. PS it will be very VERY tender so be careful when you are taking it out of the crock pot because it will just fall apart. Also the stock that the chicken makes is GREAT for chicken noodle soup!

Recipe 1: Ham and Potato Casserole Ingredients: onion, green pepper, margarine, flour, pepper, milk, cheddar cheese, mayonnaise, potatoes, ham. Instructions: HEAT oven to 350 degrees. COOK onion and green pepper in margarine until tender. STIR in flour and pepper. ADD milk and bring to a boil stirring constantly. REDUCE heat and add cheese and mayo; stir until cheese melts. ADD potatoes and ham; put into casserole dish. BAKE for 30 minutes.

Recipe 2: Tub and Shower Magic Ingredients: hite vinegar. Instructions: Heat vinegar in microwave until hot and pour into squirt bottle. Add the Dawn soap. Put the lid on and gently shake to incorporate. You now have a powerful cleaning product that will melt soap scum and tub and shower buildup clean sinks appliances and just about anything. Just spray it on scrub rinse and be amazed. For tough soap scum build-up spray the mixture on and allow it to sit as long as overnight. Then scrub and rinse.

Recipe 1: N. Y. C. Corned Beef and Cabbage Ingredients: corned beef brisket, peppercorn, cabbage, fresh carrot, fresh parsley, real butter, fresh garlic clove, sweet onion, yellow mustard, N .y. C. Irish Soda Bread. Instructions: ------------Selecting the corned beef brisket------------. Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first. Do not freeze. Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one. Feel it because some butchers fold it over hiding the gristle if there is a lot of it. There will always be some gristle and it runs the length of the slab in the center. The thicker the slab the better. If you are lucky you may see some chunk style at a higher price per pound. If there isn't a spice bag in with the brisket you will need to get some whole peppercorns (white and black) and bay leaves. ------------Selecting the Cabbage-------------------. The heavier and more solid it is the better it is. Smell it to make sure it isn't too bitter. You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch. Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher. --------------Selecting the Potatoes----------------. Watch out for the red dyed ones. Pick out a bag of medium to small sized ones. The smaller the better. If you are lucky enough to find the ones as small as salad tomatoes they are the best. -------------Selecting the Carrots----------. Get the smallest bag they have unless you like carrots because you will only use one per pot of cabbage to take any bitterness out of the cabbage. Serving a bowl of carrots is a big no no on Saint Patrick's Day. Preparing and cooking the meal-----------------------. (It's going to take 3 hours with you there). Use a large Dutch oven or stock pot that will hold everything all at once. Place the brisket (best side up) in the bottom of the pot. There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate. Add the spice packet or a teaspoonful of peppercorns and two bay leaves. Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer). Bring to a boil. Reduce heat cover and simmer for 2 hours. During the 2 hours------------------------. Scrub and rinse the new red potatoes. Remove any eyes and bad spots. Leave as much of the peel as you can. Quarter them (halve or whole if tiny). Cover with water until ready for them. Remove the outer leaves from the cabbage until the leaves are entirely light green rinse and cut it into quarters through the spine so they stay together. Set aside. Peel one carrot and cut it into quarters. Set aside. Peel the onion and cut it into eighths. Set aside. Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces. I find that kitchen scissors do just fine. After the 2 hours----------------------. Add the potatoes on top of the brisket. Add water to cover everything. Bring to a boil. Reduce heat cover and simmer for 10 minutes. Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage. Add water to cover everything. Bring to a boil. Reduce heat cover and simmer for 20 minutes. Check the cabbage to see if it is tender. If not simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it. When done-----------------------. In a large serving bowl where you can stir the potatoes crush the garlic clove and rub the inside of the bowl with it. Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley. Gently stir until butter is melted it coats all the potato pieces and the parsley is evenly distributed. Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes. As I said more is better. Slice the brisket cross grain. Hope there is leftovers for breakfast. See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.

Recipe 2: Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot Ingredients: beef, olive oil, onion, garlic cloves, carrot, canned tomatoes, dates, prunes, honey, cinnamon stick, ras el hanout spice mix, fresh coriander. Instructions: Par-boil the carrots in boiling water for about 3 -5 minutes. Preheat the electric Tagine or crock pot to High. Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot. Add the chopped garlic & par-boiled carrots to the onions in the crock pot. Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick. Add the tinned tomatoes dates & prunes to the crock pot - mix well. Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them add the beef to the crock pot. When you have finished browning all the beef give the whole mixture a good stir & season with salt & pepper. Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings. Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too. P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine! P.P.S. You can use dates & prunes which have not been pitted they do tend to hold their shape better too just warn your guests that they must look out for the stones!

Recipe 1: Sticky Pork Chops Ingredients: Chinese wine, sherry wine, soya sauce, ginger, chili sauce, honey. Instructions: Heat frying pan over medium heat. Cook meat for 2 minutes each side or until meat is well browned. Remove meat set aside - Keep warm - Add cooking wine soy sauce ginger chili sauce/flakes and honey to the same pan without washing the pan. Cook for 3 minutes. Return the meat to pan and cook on each side for 1 minute. Simmer until the sauce thickens and pork is cooked through. Serve with rice and greens.

Recipe 2: Simply Oven Baked Pork Chops and Rice Ingredients: water, long grain rice, onion, pepper. Instructions: Stir together soup water rice and 1/4 teaspoons pepper in a 3 quart casserole. Add onions. Salt and pepper chops and place on top of rice. Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed. Remove from oven and let rest 5 minutes.

Recipe 1: Boneless Chicken Breasts With Stuffing Mix Ingredients: boneless chicken breasts, water, swiss cheese. Instructions: Mix cream of chicken soup with water. Pour into 13x9x2 baking dish. Lay chicken breasts on top. Add a slice of Swiss cheese on each chicken breast. Pour the dry stuffing mix over the top covering it completely. Bake covered at 350F for 1-1/2 hours.

Recipe 2: World's Best Chicken Noodle Soup Ingredients: chicken, water, chicken bouillon cubes, sour cream. Instructions: Bring water and bouillon cubes to boil in 5 quart pan. Add noodles. When noodles are cooked add chicken and soup stir until combined throughly. Remove from heat and add sour cream. Salt and pepper to taste. Enjoy!

Recipe 1: N. Y. C. Corned Beef and Cabbage Ingredients: corned beef brisket, peppercorn, cabbage, fresh carrot, fresh parsley, real butter, fresh garlic clove, sweet onion, yellow mustard, N .y. C. Irish Soda Bread. Instructions: ------------Selecting the corned beef brisket------------. Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first. Do not freeze. Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one. Feel it because some butchers fold it over hiding the gristle if there is a lot of it. There will always be some gristle and it runs the length of the slab in the center. The thicker the slab the better. If you are lucky you may see some chunk style at a higher price per pound. If there isn't a spice bag in with the brisket you will need to get some whole peppercorns (white and black) and bay leaves. ------------Selecting the Cabbage-------------------. The heavier and more solid it is the better it is. Smell it to make sure it isn't too bitter. You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch. Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher. --------------Selecting the Potatoes----------------. Watch out for the red dyed ones. Pick out a bag of medium to small sized ones. The smaller the better. If you are lucky enough to find the ones as small as salad tomatoes they are the best. -------------Selecting the Carrots----------. Get the smallest bag they have unless you like carrots because you will only use one per pot of cabbage to take any bitterness out of the cabbage. Serving a bowl of carrots is a big no no on Saint Patrick's Day. Preparing and cooking the meal-----------------------. (It's going to take 3 hours with you there). Use a large Dutch oven or stock pot that will hold everything all at once. Place the brisket (best side up) in the bottom of the pot. There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate. Add the spice packet or a teaspoonful of peppercorns and two bay leaves. Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer). Bring to a boil. Reduce heat cover and simmer for 2 hours. During the 2 hours------------------------. Scrub and rinse the new red potatoes. Remove any eyes and bad spots. Leave as much of the peel as you can. Quarter them (halve or whole if tiny). Cover with water until ready for them. Remove the outer leaves from the cabbage until the leaves are entirely light green rinse and cut it into quarters through the spine so they stay together. Set aside. Peel one carrot and cut it into quarters. Set aside. Peel the onion and cut it into eighths. Set aside. Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces. I find that kitchen scissors do just fine. After the 2 hours----------------------. Add the potatoes on top of the brisket. Add water to cover everything. Bring to a boil. Reduce heat cover and simmer for 10 minutes. Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage. Add water to cover everything. Bring to a boil. Reduce heat cover and simmer for 20 minutes. Check the cabbage to see if it is tender. If not simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it. When done-----------------------. In a large serving bowl where you can stir the potatoes crush the garlic clove and rub the inside of the bowl with it. Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley. Gently stir until butter is melted it coats all the potato pieces and the parsley is evenly distributed. Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes. As I said more is better. Slice the brisket cross grain. Hope there is leftovers for breakfast. See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.

Recipe 2: Orzo with Parmesan and Basil Ingredients: butter, orzo pasta, chicken broth, parmesan cheese, fresh basil. Instructions: Melt butter in heavy skillet over medium high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to a boil. Cover reduce heat and simmer until orzo is tender and liquid is absorbed about 15 to 20 minutes. Mix in parmesan cheese and basil and season with salt and pepper to taste.

Recipe 1: Boneless Chicken Breasts With Stuffing Mix Ingredients: boneless chicken breasts, water, swiss cheese. Instructions: Mix cream of chicken soup with water. Pour into 13x9x2 baking dish. Lay chicken breasts on top. Add a slice of Swiss cheese on each chicken breast. Pour the dry stuffing mix over the top covering it completely. Bake covered at 350F for 1-1/2 hours.

Recipe 2: Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken) Ingredients: chicken breasts, black beans, frozen corn, black olives, onion, red bell pepper, salsa, cream cheese. Instructions: Add all ingredients to crock pot EXCEPT cream cheese & yes you can add the chicken breasts frozen. Cook on high for 4-6 hours or low for 8 hours. Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking. Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Recipe 1: Big Thicket Chicken and Dumplings Ingredients: whole chickens, water, poultry seasoning, garlic powder, black pepper, celery ribs, green onions, onion, carrot, chicken bouillon cubes, flour, baking powder, poultry seasoning, salt, margarine, butter flavor shortening, eggs. Instructions: Place whole chicken and water into large pot or dutch oven. Add poultry seasoning garlic powder& pepper. Bring to boil and reduce heat to medium. Cook chicken for about 1 hour or until tender. When done carefully remove chicken from pot; set aside to cool. Remove 2 cups of stock and set aside to cool. Add celery onion carrot and bouillon cubes to remaining stock and continue to cook on simmer. While chicken is cooling prepare dumplings. Into large mixing bowl combine flour baking powder poultry seasoning and salt. Add margarine and combine until mixture is coarse and crumbly. (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough. Turn out onto floured surface and knead slightly until smooth. You may need to divide dough in half and only roll out half at a time. Roll out to approximately 1/8-inch thickness. Using a sharp knife or pizza cutter cut dough in vertical strips about an inch wide. Then repeat the process cutting horizontal strips which will give you little square dumplings. Return chicken stock to a boil; drop dumplings in a few at a time as quickly as possible. Cook about 15 minutes stirring occasionally to prevent dumplings from sticking to bottom of pan. When done remove from heat and cover pan. Remove skin and debone cooled chicken. Cut into bite size pieces then fold into hot dumplings & broth. This recipe will serve a family of 4 two main course meals. Leftovers can be frozen.

Recipe 2: Weight Watchers Chicken and Cheese Casserole Ingredients: chicken breasts, skim milk, low-fat cheddar cheese. Instructions: Preheat oven to 350 degrees. In a large casserole combine all ingredients mixing well. Bake,covered 35-45 minutes. Remove cover; bake 10-15 minutes longer. Serve immediately.