Input: 1 head cauliflower, about 1 1/2 pounds

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 4 cups water


Input: Salt to taste


Input: 1 hard-cooked egg, peeled and chopped fine

1 hard-cooked egg , peeled and chopped fine

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/4 teaspoon cumin


Input: 1 tablespoon olive oil


Input: 2 tablespoons butter


Input: 2 tablespoons fresh bread crumbs


Input: Freshly ground pepper to taste


Input: 2 tablespoons finely chopped parsley


Input: 3/4 cup (6 ounces) unsalted butter, melted and cooled

3/4 cup ( 6 ounces ) unsalted butter , melted and cooled

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 3/4 cup egg whites (5 to 6)

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 cup unbleached flour


Input: 1 cup hazelnuts, finely ground

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2/3 cups confectioners' sugar


Input: 1/8 teaspoon salt


Input: 4 Golden Delicious or Granny Smith apples

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 4 tablespoons unsalted butter


Input: 1/4 cup granulated sugar


Input: 1 egg, beaten


Input: 1 tablespoon light brown sugar


Input: 1 to 1 1/4 cups bleached all-purpose flour

1 to 1$1/4 cups bleached all-purpose flour

B-QTY O B-RANGE_END B-UNIT O B-NAME I-NAME

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Input: 1 heaping cup ricotta


Input: 4 tablespoons mascarpone


Input: 2 tablespoons milk


Input: Salt and pepper


Input: 1 egg yolk


Input: 8 walnut halves, chopped


Input: 2 tablespoons thinly sliced chives


Input: 1 garlic clove, split in half

B-QTY B-NAME B-UNIT O B-COMMENT I-COMMENT I-COMMENT

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Input: 1 egg


Input: 1/2 cup plus 3 tablespoons white wine

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Input: Salt and pepper


Input: 1/2 teaspoon grated nutmeg


Input: 2 heaping tablespoons chopped parsley


Input: 1 heaping tablespoon freshly grated bread crumbs

B-QTY B-COMMENT B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1/2 pound sweet pork sausages


Input: 1 3-to-3 1 /2 -pound piece of veal breast, with a pocket cut into it by the butcher

1 3-to-3 1 /2 -pound piece of veal breast , with a pocket cut into it by the butcher

O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 slices bacon or pancetta


Input: 1 shallot, thickly sliced


Input: 5 to 6 cups veal or chicken broth

B-QTY O B-RANGE_END B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 6 oranges, zested and juiced

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1 lemon, zested and juiced

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plus 3Zx tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups crème fraîche


Input: 2 teaspoons (about 1 1/4 -ounce envelope) unflavored gelatin powder

2 teaspoons ( about 1$1/4 -ounce envelope ) unflavored gelatin powder

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups heavy cream


Input: 1 cup dulce de leche, at room temperature

1 cup dulce de leche , at room temperature

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 cup toasted almonds, finely chopped

1/2 cup toasted almonds , finely chopped

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1 cup flour


Input: 2 teaspoons sugar


Input: 1/2 teaspoon salt


Input: 4 large eggs


Input: 1 1/4 cups milk


Input: 1 tablespoon butter, more as needed

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1 1/4 cups dulce de leche


Input: Sugar for sprinkling


Input: 1 pint vanilla ice cream


Input: 1 pint brussels sprouts (about a pound)

1 pint brussels sprouts ( about a pound )

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT O

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Input: 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan

4 to 6 tablespoons extra virgin olive oil , to coat bottom of pan

B-QTY B-COMMENT B-RANGE_END B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cloves garlic, peeled


Input: Salt and pepper to taste

B-NAME I-NAME I-NAME B-COMMENT I-COMMENT


Input: 1 tablespoon balsamic vinegar


Input: 2 steaks (sirloin strip, rib-eye or other), 8 to 10 ounces each and about 1 inch thick

2 steaks ( sirloin strip , rib-eye or other ) , 8 to 10 ounces each and about 1 inch thick

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Course salt and freshly ground black pepper to taste

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: Corn, grape seed or other neutral oil for deep-frying

Corn , grape seed or other neutral oil for deep-frying

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 1 teaspoon ground ginger


Input: 1/2 teaspoon cayenne, or to taste

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1 teaspoon mild paprika


Input: Salt and pepper to taste

B-NAME I-NAME I-NAME B-COMMENT I-COMMENT


Input: 1/2 cup flour


Input: 1 egg


Input: 2 tablespoons lime juice


Input: 1 pound thin fillets of a white fish like flounder or fluke, in 4-inch strips about 1 inch wide (almost like fish fingers)

1 pound thin fillets of a white fish like flounder or fluke , in 4-inch strips about 1 inch wide ( almost like fish fingers )

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY I-COMMENT I-COMMENT I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 lime, cut into wedges

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 2 cups all-purpose flour


Input: 2 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 1 tablespoon sugar, optional


Input: 2 eggs


Input: 1 1/2 to 2 cups milk


Input: 2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

2 tablespoons melted and cooled butter ( optional ) , plus unmelted butter for cooking , or use neutral oil

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cornmeal


Input: Salt


Input: 1 tablespoon sugar, optional


Input: 1 1/2 cups flour


Input: 1 teaspoon baking powder


Input: 2 eggs


Input: 1 1/4 cups milk, more as needed

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: Butter or olive oil as needed

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 1 cup unbleached white flour


Input: Pinch salt


Input: 1 tablespoon sugar


Input: 1 teaspoon baking powder


Input: 3 large eggs


Input: 1 cup milk


Input: 1/2 teaspoon vanilla extract, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar


Input: 1 or 2 tablespoons lemon juice, optional

1 or 2 tablespoons lemon juice , optional

B-QTY O B-RANGE_END B-UNIT B-NAME I-NAME O B-COMMENT

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Input: Stewed or macerated fresh or dried fruit, optional

Stewed or macerated fresh or dried fruit , optional

B-COMMENT O I-COMMENT I-COMMENT O I-COMMENT B-NAME O B-COMMENT

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Input: 1 cup ricotta or cottage cheese

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 cup sour cream or plain yogurt

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 3 eggs, separated


Input: 1/2 teaspoon baking soda


Input: 1 cup all-purpose flour


Input: Dash salt


Input: 1 tablespoon sugar


Input: 2 tablespoons lemon juice


Input: 2 teaspoons grated lemon zest


Input: Butter or grapeseed or other neutral oil as needed

B-NAME O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 6- to 8-pound bone-in shank-half ham, or 15- to 17-pound bone-in whole ham, fully cooked

1 6- to 8-pound bone-in shank-half ham , or 15- to 17-pound bone-in whole ham , fully cooked

B-COMMENT I-COMMENT O I-COMMENT O B-NAME I-NAME O I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT B-NAME O I-COMMENT I-COMMENT

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Input: 1 tablespoon whole cloves


Input: Sour-cherry thyme glaze (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 cups (tightly packed) light brown sugar

1$1/2 cups ( tightly packed ) light brown sugar

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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Input: 2 clementines, stemmed if necessary, quartered, skin left on

2 clementines , stemmed if necessary , quartered , skin left on

B-QTY B-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

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Input: 2 fresh green serrano chilies or 1 jalapeño chili, stemmed, seeded and coarsely chopped

2 fresh green serrano chilies or 1 jalapeño chili , stemmed , seeded and coarsely chopped

B-QTY B-COMMENT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white wine vinegar


Input: 1 tablespoon plus 1 teaspoon crushed red peppercorns or peppercorn blend

O O O O B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 1/2 teaspoon ground cinnamon, preferably freshly ground

1/2 teaspoon ground cinnamon , preferably freshly ground

B-QTY B-UNIT O B-NAME B-COMMENT I-COMMENT I-COMMENT O

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Input: 1 1/2 cups sour-cherry preserves


Input: 1/2 cup chopped shallots


Input: 2 tablespoons Dijon mustard


Input: 1 1/2 tablespoons sherry vinegar


Input: 1 1/2 tablespoons fresh thyme leaves


Input: 1 teaspoon crushed dried red pepper

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1 1/2 pounds fresh tuna fillet (do not use dark oily flesh)

1$1/2 pounds fresh tuna fillet ( do not use dark oily flesh )

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cloves garlic, minced


Input: 5 tablespoons extra virgin olive oil

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 2 anchovies, minced


Input: 1/2 cup minced basil


Input: 2 1/2 teaspoons soy sauce


Input: Salt and freshly ground black pepper

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons good-quality mayonnaise


Input: 1 teaspoon grated fresh ginger


Input: 2 cups mesclun


Input: 1 tablespoon red wine vinegar


Input: 4 hamburger buns, split


Input: 1 tablespoon canola or grapeseed oil

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 large ripe tomato, trimmed and cut into 4 slices

1 large ripe tomato , trimmed and cut into 4 slices

B-QTY B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium-large eggplants, cut crosswise into 1/2-inch slices

3 medium-large eggplants , cut crosswise into 1/2-inch slices

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil


Input: 1 large onion, finely chopped

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1 large clove garlic, thinly sliced

B-QTY O B-UNIT B-NAME O B-COMMENT I-COMMENT

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Input: 1 1/2 teaspoons dried oregano


Input: 1 28-ounce can no-salt plum tomatoes or crushed tomatoes

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon red wine vinegar


Input: 1/2 cup (packed) fresh basil leaves

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly grated Parmigiano-Reggiano, or as needed

1/2 cup freshly grated Parmigiano-Reggiano , or as needed

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup fine dry bread crumbs

O B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh oregano leaves, optional

1 tablespoon chopped fresh oregano leaves , optional

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 small leek, white part only, coarsely chopped

1 small leek , white part only , coarsely chopped

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium onion, coarsely chopped

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1 stalk celery, coarsely chopped

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT

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Input: 2 cloves garlic, thinly sliced

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT

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Input: 2 1/2 cups peeled, coarsely chopped celery root (about 1 pound after peeling)

2$1/2 cups peeled , coarsely chopped celery root ( about 1 pound after peeling )

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups no-salt-added chicken stock or broth

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 7 tablespoons skim milk

B-QTY O B-RANGE_END B-UNIT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sliced chervil or tarragon

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons ice water


Input: 2 teaspoons sugar


Input: 7 tablespoons (3 1/2 ounces) unsalted butter, chilled and cut into pieces

7 tablespoons ( 3$1/2 ounces ) unsalted butter , chilled and cut into pieces

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon milk, for brushing the rolls

1 tablespoon milk , for brushing the rolls

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: About 6 ounces bittersweet chocolate, preferably Lindt or Tobler brand, divided into 8 equal portions

About 6 ounces bittersweet chocolate , preferably Lindt or Tobler brand , divided into 8 equal portions

B-COMMENT B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 recipe flaky sweet pastry dough (see below)

1 recipe flaky sweet pastry dough ( see below )

B-QTY B-NAME B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup olive oil


Input: 1 1/2 cups finely chopped onions


Input: 1 cup finely chopped celery


Input: 1 cup finely chopped sweet green pepper

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped garlic


Input: 1 cup dry white wine


Input: 1 bay leaf


Input: 5 sprigs fresh thyme, chopped, or 1 teaspoon dried thyme

5 sprigs fresh thyme , chopped , or 1 teaspoon dried thyme

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups canned peeled and crushed tomatoes

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon hot red-pepper flakes


Input: Salt to taste, if desired

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound mussels, scrubbed and cleaned

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound shrimp, shelled and deveined

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh parsley leaves

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup lukewarm milk


Input: 1/2 cup lukewarm water


Input: 1 tablespoon sugar


Input: 1 tablespoon, or 1 package, dry yeast

B-QTY B-UNIT O B-COMMENT B-QTY I-COMMENT O B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 to 2 1/2 cups unbleached flour

B-QTY O B-RANGE_END B-UNIT B-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons light soy sauce


Input: 2 tablespoons dry white wine


Input: 6 tablespoons chopped fresh dill leaves

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 teaspoons salmon caviar or caviar of your choice, optional

6 teaspoons salmon caviar or caviar of your choice , optional

B-QTY B-UNIT B-NAME I-NAME I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds skinless tilefish, monkfish or cod

1$1/4 pounds skinless tilefish , monkfish or cod

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped shallots


Input: 2 tablespoons finely chopped ginger root

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound halibut or red snapper

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup red-wine vinegar


Input: 1 1/2 pounds skinless, boneless salmon fillets

1$1/2 pounds skinless , boneless salmon fillets

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons olive oil


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped scallions


Input: 1/2 cup bottled clam juice


Input: Salt to taste, if desired

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds unshelled large shrimp, approximately 20 to 24, rinsed briefly in cold water

2 pounds unshelled large shrimp , approximately 20 to 24 , rinsed briefly in cold water

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 pound arugula, cut into 4-inch pieces

1/3 pound arugula , cut into 4-inch pieces

O B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound (about 1 head) red-leaf lettuce, cut into large pieces, or an equal amount of radicchio

1/2 pound ( about 1 head ) red-leaf lettuce , cut into large pieces , or an equal amount of radicchio

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium-size endives


Input: 1/4 cup dry white wine


Input: 1/2 teaspoon freshly ground black pepper

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 5 thyme sprigs, chopped, or 1/2 teaspoon dried thyme

3 to 5 thyme sprigs , chopped , or 1/2 teaspoon dried thyme

B-QTY O B-RANGE_END B-NAME B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cayenne pepper


Input: 1 bay leaf, crushed


Input: 1/2 teaspoon dried oregano


Input: 1 pound sea scallops, cut in 3/4-inch cubes

1 pound sea scallops , cut in 3/4-inch cubes

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pounds fresh or dried linguine

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 tablespoons unsalted butter


Input: 1 tablespoon minced garlic


Input: 1/2 teaspoon fresh rosemary leaves, crushed

1/2 teaspoon fresh rosemary leaves , crushed

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds skinless, boneless monkfish, cut in 3/4-inch cubes

1$1/2 pounds skinless , boneless monkfish , cut in 3/4-inch cubes

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons finely chopped parsley


Input: 1/4 teaspoon dried fennel seeds


Input: 1/4 teaspoon ground coriander


Input: 4 tablespoons olive oil


Input: 1 tablespoon finely chopped garlic


Input: 1/2 teaspoon dried hot red-pepper flakes

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped onions


Input: 2 leeks, trimmed, rinsed and finely chopped, about 2 cups

2 leeks , trimmed , rinsed and finely chopped , about 2 cups

B-QTY B-NAME O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-QTY I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped celery


Input: 1 teaspoon loosely packed thread saffron

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 11- to 12-pound turkey

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME


Input: 1 large lemon


Input: 1 small apple, about 3 ounces, cored and stem removed

1 small apple , about 3 ounces , cored and stem removed

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup parsley, coarsely chopped and loosely packed

1 cup parsley , coarsely chopped and loosely packed

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarsely chopped onion


Input: 4 bay leaves, broken into quarters

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 sprigs fresh thyme or 1 teaspoon dried, finely chopped

10 sprigs fresh thyme or 1 teaspoon dried , finely chopped

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup corn, peanut or vegetable oil

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 12 tablespoons unsalted butter at room temperature

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons flour


Input: 2 teaspoons water


Input: 3 cups turkey broth made with turkey neck and wing tips, or use an equal amount of fresh or canned chicken broth

3 cups turkey broth made with turkey neck and wing tips , or use an equal amount of fresh or canned chicken broth

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT B-NAME

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 turkey heart


Input: 1 turkey gizzard


Input: 1 finely chopped hard-cooked egg

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME


Input: 1 1/2 pounds untrimmed French or Italian bread

1$1/2 pounds untrimmed French or Italian bread

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons corn, peanut or vegetable oil

2 teaspoons corn , peanut or vegetable oil

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound bulk sausage - do not use Italian sausages with seasonings such as anise or fennel - shaped into 9 patties of more or less equal size

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups coarsely chopped onion


Input: 1 1/2 cups coarsely chopped celery


Input: 3 cups peeled and cored apples, cut into 1/2-inch cubes

3 cups peeled and cored apples , cut into 1/2-inch cubes

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup coarsely chopped fresh sage leaves or half the amount dried

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs, lightly beaten


Input: 3 cups simmering fresh or canned chicken broth

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 6 tablespoons unsalted butter


Input: 1/4 pound lean bacon or ham, cut into 1/4-inch dice

1/4 pound lean bacon or ham , cut into 1/4-inch dice

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups finely chopped onion


Input: 1 1/2 cups or more water


Input: 2 cups shell beans (also known as cranberry beans) or lima beans, out of the shells

2 cups shell beans ( also known as cranberry beans ) or lima beans , out of the shells

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups corn kernels, fresh or frozen

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: Salt to taste, if desired

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 2 tablespoons finely chopped chives


Input: 5 1-pound live lobsters


Input: Salt to taste, if desired

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups coarsely chopped onion


Input: 4 bay leaves


Input: 1 large tomato, about 1 pound, peeled

B-QTY I-COMMENT B-NAME O I-COMMENT B-QTY I-COMMENT O I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 sprigs fresh chervil, optional

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups heavy cream


Input: 12 tablespoons unsalted butter


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons finely chopped onion


Input: 2 cups coarsely chopped white part of leeks

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup carrot rounds, sliced as thinly as possible

1 cup carrot rounds , sliced as thinly as possible

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 loaf French bread, cut into 1/4-inch slices

1 loaf French bread , cut into 1/4-inch slices

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 5-pound pumpkin


Input: 2 1/2 cups milk


Input: 1 cup heavy cream


Input: 1/2 cup dark molasses


Input: 1 teaspoon cinnamon


Input: 6 whole eggs


Input: 9 egg yolks


Input: 3/4 cup granulated white sugar


Input: 1 1/2 cups brown sugar


Input: 1 tablespoon olive oil


Input: 2 tablespoons butter


Input: About 1 1/2 pounds sea or bay scallops

B-COMMENT B-QTY B-UNIT I-COMMENT I-COMMENT I-COMMENT B-NAME

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Pinch cayenne pepper


Input: 1/3 cup roughly chopped almonds, skin on

1/3 cup roughly chopped almonds , skin on

O B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup dry white wine


Input: Chopped parsley for garnish, optional

B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT


Input: Salt to taste, if desired

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 cups canned crushed tomatoes


Input: 1/2 cup dry white wine


Input: 1 teaspoon poppy seeds


Input: 1 teaspoon Dijon mustard


Input: 1 tablespoon canola oil


Input: 3 tablespoons freshly squeezed orange juice

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly squeezed lemon juice

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons honey


Input: 1/4 teaspoon salt (optional)

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 15-ounce can no-salt-added whole tomatoes

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced fresh cilantro


Input: 1/2 cup evaporated skim milk


Input: 6 small corn tortillas


Input: 3/4 cup shredded, reduced-fat Monterey Jack cheese

3/4 cup shredded , reduced-fat Monterey Jack cheese

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked brown rice


Input: 1 cup nonfat yogurt


Input: 1/4 cup no-salt-added chicken broth


Input: 1/4 teaspoon ground cinnamon


Input: 12 ounces broccoli


Input: 2 tablespoons finely chopped parsley


Input: 1/2 teaspoon chili powder


Input: 1 teaspoon ground cumin


Input: 1/2 jalapeno pepper, minced


Input: 2 medium cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium red onion, chopped fine

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 1 tablespoon butter


Input: 1/2 cup thinly sliced white onions

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable or corn oil

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons finely chopped parsley


Input: 4 to 6 Idaho, Washington or Yellow Gold potatoes, about 1 1/2 pounds

4 to 6 Idaho , Washington or Yellow Gold potatoes , about 1$1/2 pounds

B-QTY O B-RANGE_END B-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 large sweet red pepper


Input: 2 teaspoons finely chopped garlic


Input: 4 tablespoons fresh fine bread crumbs

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 2 tablespoons Dijon mustard


Input: Butter


Input: 4 packets plain gelatin


Input: 2 1/2 cups sugar


Input: Juice of 1 lemon


Input: Zest of 1 orange


Input: 3 drops yellow food coloring


Input: Vegetable oil


Input: 1 1/3 cups heavy cream


Input: 2 cups sugar


Input: 1/2 cup light corn syrup


Input: 1/3 cup honey


Input: 6 tablespoons unsalted butter, cubed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla paste or extract

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 3 teaspoons fleur de sel or sea salt

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 1/2 pounds bittersweet chocolate, finely chopped

1$1/2 pounds bittersweet chocolate , finely chopped

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT

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Input: Vegetable spray


Input: 1 3/4 cups sugar


Input: 1/2 cup light corn syrup


Input: 1 1/2 teaspoons cinnamon extract or oil

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 1 teaspoon red food coloring


Input: 2 cups all-purpose flour


Input: 2 teaspoons baking powder


Input: 4 teaspoons baking soda


Input: 1 pound (4 sticks) butter, at room temperature

1 pound ( 4 sticks ) butter , at room temperature

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup creamy peanut butter, preferably Skippy

2/3 cup creamy peanut butter , preferably Skippy

O B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1 cup granulated sugar


Input: 1 cup firmly packed light brown sugar

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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Input: 2 large eggs


Input: 1 1/2 teaspoons vanilla extract


Input: 1/3 cup coarsely chopped peanuts


Input: 2 1/2 cups quick-cooking oats


Input: 1/4 pound (1 stick) butter, at room temperature

1/4 pound ( 1 stick ) butter , at room temperature

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup creamy peanut butter, preferably Skippy

1/2 cup creamy peanut butter , preferably Skippy

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1 2/3 cups confectioners' sugar


Input: 2 tablespoons butter


Input: 2 tablespoons flour


Input: 1 tablespoon mustard powder, or to taste

1 tablespoon mustard powder , or to taste

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 teaspoon cayenne, or to taste

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 3/4 cup strong dark beer, like Guinness

3/4 cup strong dark beer , like Guinness

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 2 tablespoons Worcestershire sauce, or to taste

2 tablespoons Worcestershire sauce , or to taste

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated

1 pound Cheddar , Double Gloucester or other English cheese ( or other good semi-hard cheese , like Comté or Gruyère , or a mixture ) , grated

B-QTY B-UNIT B-NAME O I-COMMENT I-COMMENT O O I-COMMENT O I-COMMENT O O I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT O I-COMMENT O O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP YesCAP NoCAP YesCAP YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 4 to 8 pieces lightly toasted bread

B-QTY O B-RANGE_END B-UNIT B-COMMENT I-COMMENT B-NAME

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Input: Nonstick vegetable oil spray


Input: 1 1-pound loaf Pepperidge Farm ''Original'' white bread

B-QTY I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1 quart milk or half-and-half


Input: 8 tablespoons butter or margarine, melted

8 tablespoons butter or margarine , melted

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 12 extra-large or jumbo eggs

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME


Input: 1 1/2 teaspoons salt


Input: 1/4 teaspoon cayenne pepper


Input: 1/4 teaspoon ground nutmeg


Input: 12 ounces sharp Cheddar cheese, shredded

12 ounces sharp Cheddar cheese , shredded

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 1 pound frozen corn kernels, thawed

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 8 ounces ginger beer (ginger ale is a pale substitute)

8 ounces ginger beer ( ginger ale is a pale substitute )

B-QTY B-UNIT B-NAME I-NAME O B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O

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Input: 1 1/2 ounces vodka


Input: A few drops of fresh lime juice, plus a lime slice for garnish

A few drops of fresh lime juice , plus a lime slice for garnish

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra-virgin olive oil


Input: 2 tablespoons red-wine vinegar


Input: 1/2 teaspoon coarsely ground black pepper

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Input: 1/4 teaspoon salt


Input: 1 teaspoon cumin or caraway seeds

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Input: 3 cups cooked or canned white beans, rinsed and drained

3 cups cooked or canned white beans , rinsed and drained

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 cup chopped sweet onion


Input: 1/2 cup finely chopped celery


Input: 1/2 cup (loosely packed) chopped Italian parsley

1/2 cup ( loosely packed ) chopped Italian parsley

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 1/2 cups sour cream


Input: 6 ounces red salmon caviar


Input: 1/3 cup extra-virgin olive oil


Input: 2 tablespoons red-wine vinegar


Input: 1/2 teaspoon coarsely ground black pepper

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1/4 teaspoon salt


Input: 1 teaspoon caraway seeds


Input: 1 1/2 cups diced boiled yellow or red potatoes, chilled

1$1/2 cups diced boiled yellow or red potatoes , chilled

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME O B-COMMENT

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Input: 1 1/2 cups diced cooked or canned red beets, chilled

1$1/2 cups diced cooked or canned red beets , chilled

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 1/2 cup chopped sweet onion


Input: 1/2 cup (loosely packed) chopped Italian parsley

1/2 cup ( loosely packed ) chopped Italian parsley

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 1/2 cups sour cream


Input: 6 ounces red salmon caviar


Input: Butter for greasing baking pan

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT


Input: 1 cup cornmeal


Input: 1/2 cup flour


Input: 2 tablespoons sugar


Input: 1 teaspoon baking soda


Input: 1 teaspoon salt


Input: 1 cup buttermilk


Input: 2 eggs, beaten


Input: 1 cup milk


Input: 3 eggs


Input: 1/2 cup sugar


Input: 1 1/2 cups whole or lowfat milk

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1/2 teaspoon ground nutmeg, plus additional for garnish

1/2 teaspoon ground nutmeg , plus additional for garnish

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 teaspoon vanilla extract


Input: 1/2 cup dark rum or bourbon

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 1/4 cup brandy


Input: 1 cup heavy cream, softly whipped

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT

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Input: 4 ounces (half a container) Egg Beaters

4 ounces ( half a container ) Egg Beaters

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT

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Input: 3 1/2 cups skim milk


Input: 1/2 cup sugar


Input: 1 teaspoon vanilla extract


Input: 1/2 cup rum, bourbon or brandy, optional, or 2 teaspoons rum extract

1/2 cup rum , bourbon or brandy , optional , or 2 teaspoons rum extract

B-QTY B-UNIT B-NAME O I-COMMENT O I-COMMENT O I-COMMENT O O I-COMMENT I-COMMENT B-NAME I-COMMENT

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Input: 1/2 teaspoon nutmeg


Input: 4 1/4 pounds (about 8) Bosc pears, peeled, quartered lengthwise, cored and cut into 1/4 -by-1-inch pieces

4$1/4 pounds ( about 8 ) Bosc pears , peeled , quartered lengthwise , cored and cut into 1/4 -by-1-inch pieces

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME O I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup sugar


Input: 1 tablespoon plus 1 teaspoon flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Grated zest and juice of 1 lemon

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY B-NAME

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Input: 1 1/2 teaspoons grated ginger


Input: 1 1/2 teaspoons vanilla extract


Input: 5 tablespoons butter or margarine


Input: 1/2 cup flour


Input: 1/2 cup chopped almonds


Input: 3/4 cup oats


Input: 3/4 cup light brown sugar


Input: 1/2 teaspoon cinnamon, plus more for garnish

1/2 teaspoon cinnamon , plus more for garnish

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/4 teaspoon salt


Input: 1/2 cup (1 stick) butter or margarine, cut into 1/2 -inch pieces

1/2 cup ( 1 stick ) butter or margarine , cut into 1/2 -inch pieces

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY I-COMMENT I-COMMENT

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Input: 1 1/2 cups heavy cream or RichWhip

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 1/4 cup sugar (if using RichWhip, omit sugar)

1/4 cup sugar ( if using RichWhip , omit sugar )

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME O

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Input: 1/4 cup pear brandy (Poire William), optional (if using RichWhip, use 1/3 cup)

1/4 cup pear brandy ( Poire William ) , optional ( if using RichWhip , use 1/3 cup )

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT I-COMMENT O O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT B-UNIT O

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 quails


Input: 1 1/2 teaspoons coarse sea salt


Input: 3 tablespoons mixed whole peppercorns (any combination of white, pink, green and Sichuan)

3 tablespoons mixed whole peppercorns ( any combination of white , pink , green and Sichuan )

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup honey


Input: 3 tablespoons apple-cider vinegar


Input: Chopped tarragon leaves for garnish

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT


Input: 8 quails


Input: Kosher salt and freshly ground pepper to taste

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 3 ounces foie gras


Input: 16 strips bacon


Input: 1 cup dried cranberries


Input: 3/4 cup dried cherries


Input: 1/2 cup dried tomatoes, diced

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 3/4 cup apple cider


Input: 1 tablespoon vegetable oil


Input: 3 shallots, chopped


Input: 1 Granny Smith apple, peeled, seeded, cored and cut into 1/4-inch dice

1 Granny Smith apple , peeled , seeded , cored and cut into 1/4-inch dice

B-QTY B-COMMENT I-COMMENT B-NAME O I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 cup fresh, halved cranberries

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 2 teaspoons orange zest


Input: 1/4 teaspoon kosher salt


Input: 2 12- to 14-ounce round loaves white country bread

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT O B-NAME I-NAME I-NAME

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Input: 3 cups homemade or low-sodium chicken stock

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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Input: 5 tablespoons butter


Input: 3 medium onions, diced

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 3 carrots, peeled and finely diced

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 1/2 stalks of celery, finely diced

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Input: 1/4 pound chicken livers, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sherry vinegar


Input: 1/2 cup dried currants or chopped raisins

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1 tablespoon chopped sage


Input: 2 teaspoons chopped thyme


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1 1/4 pounds (about 36) small shallots, peeled

1$1/4 pounds ( about 36 ) small shallots , peeled

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup white wine


Input: 1 cup homemade or low-sodium chicken stock

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME

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Input: 1 tablespoon sugar


Input: 1 teaspoon kosher salt


Input: 3 tablespoons unsalted butter


Input: A few grinds black pepper


Input: 3 Spanish onions, diced


Input: 4 stalks celery, diced


Input: 1 tablespoon fresh ginger, minced

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Input: 5 garlic cloves, minced


Input: 3 tablespoons peanut oil


Input: 1 tablespoon ground allspice


Input: 1 teaspoon ground nutmeg


Input: 1 teaspoon turmeric


Input: 1 fresh green or red jalapeno or serrano chili (or 1/2 Jamaican Scotch bonnet chili), minced

1 fresh green or red jalapeno or serrano chili ( or 1/2 Jamaican Scotch bonnet chili ) , minced

B-QTY B-COMMENT I-COMMENT O I-COMMENT B-NAME O I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 large white yam, peeled and diced

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 calabaza (Jamaican pumpkin) or a 10-pound regular pumpkin, peeled, seeded and diced

1/2 calabaza ( Jamaican pumpkin ) or a 10-pound regular pumpkin , peeled , seeded and diced

B-QTY B-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts vegetable or chicken stock

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: Approximately 1 teaspoon coarse sea salt, to taste

Approximately 1 teaspoon coarse sea salt , to taste

B-COMMENT B-QTY B-UNIT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: Approximately 1 tablespoon sugar, to taste

Approximately 1 tablespoon sugar , to taste

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Input: 1/2 cup cilantro, chopped


Input: 1/2 cup mint leaves, chopped

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Input: 3 scallions, sliced thin


Input: 3 tablespoons unsalted butter


Input: 1 Spanish onion, diced


Input: 3 stalks celery, diced


Input: 2 leeks, white part only, coarsely chopped

2 leeks , white part only , coarsely chopped

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 4 garlic cloves, sliced thin

B-QTY B-NAME B-UNIT O B-COMMENT I-COMMENT

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Input: 1 1/2 quarts vegetable or chicken stock

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1/4 pound Parmesan piece or rinds

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 2 butternut squashes, peeled and cubed

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 3 leaves fresh sage, chopped

B-QTY O B-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 1 bay leaf


Input: 4 shallots (about 1/4 pound)

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT O

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Input: 2 large cloves garlic


Input: 1 teaspoon canola oil


Input: 12 ounces skinless,boneless chicken breasts

12 ounces skinless , boneless chicken breasts

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Input: 9 ounces whole assorted mushrooms or 8 ounces sliced assorted mushrooms

B-QTY B-UNIT I-COMMENT O B-NAME I-COMMENT I-COMMENT B-UNIT I-COMMENT O B-NAME

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Input: 24 ounces whole broccoli or 14 ounces broccoli florettes (5 to 6 cups)

24 ounces whole broccoli or 14 ounces broccoli florettes ( 5 to 6 cups )

B-QTY B-UNIT I-COMMENT B-NAME I-COMMENT I-COMMENT B-UNIT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 3 ounces dried shiitake or porcini mushrooms

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT B-NAME

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Input: 3 shallots, coarsely chopped


Input: 3 tablespoons extra-virgin olive oil


Input: 5 garlic cloves, minced


Input: 4 stalks celery, diced


Input: 1 Spanish onion, diced


Input: 2 leeks, white part only, coarsely chopped

2 leeks , white part only , coarsely chopped

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 pound dried borlotti or cranberry beans

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 2 tablespoons fresh thyme leaves


Input: 1 tablespoon fresh rosemary leaves, chopped

1 tablespoon fresh rosemary leaves , chopped

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Input: bay leaves


Input: 1/2 teaspoon cayenne pepper


Input: Freshly ground pepper to taste


Input: 1 bunch broccoli rabe


Input: 1/2 pound oyster mushrooms, quartered

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Input: 1/2 pound shiitake mushrooms, sliced

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Input: 1/2 pound crimini mushrooms, sliced

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Input: 2 tablespoons balsamic vinegar (or to taste)

2 tablespoons balsamic vinegar ( or to taste )

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Input: 1 teaspoon coarse sea salt (or more to taste)

1 teaspoon coarse sea salt ( or more to taste )

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Input: 1 bunch chives, chopped


Input: 8 ounces cooked skinless, boneless chicken breast, shredded

8 ounces cooked skinless , boneless chicken breast , shredded

B-QTY B-UNIT B-COMMENT I-COMMENT O I-COMMENT B-NAME I-NAME O I-COMMENT

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Input: 2 tablespoons finely chopped shallots


Input: 4 tablespoons fresh or canned chicken broth

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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Input: 2 tablespoons olive oil


Input: Freshly ground black pepper to taste

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Input: 2 cups basil leaves, washed and dried

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Input: 4 cups Basic Mashed Potatoes (see recipe)

4 cups Basic Mashed Potatoes ( see recipe )

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT O

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Input: 2 tablespoons grated Parmesan cheese (optional)

2 tablespoons grated Parmesan cheese ( optional )

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1 tablespoon butter


Input: Salt and freshly ground pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 4 chicken legs with thighs attached

B-QTY B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 teaspoon salt


Input: 1 teaspoon dried thyme


Input: 4 cups Basic Mashed Potatoes (see recipe)

4 cups Basic Mashed Potatoes ( see recipe )

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT O

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Input: 1/3 cup olive oil


Input: 4 garlic cloves, peeled


Input: 1/4 cup pine nuts


Input: 1/2 cup olive oil


Input: 2 garlic cloves, peeled


Input: 1 teaspoon dried rosemary


Input: 1 teaspoon kosher salt


Input: 4 plum tomatoes, halved lengthwise

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Input: 1 ounce grated baby ginger


Input: 1/3 cup wheat-free soy sauce


Input: 4 cups Basic Mashed Potatoes (see recipe)

4 cups Basic Mashed Potatoes ( see recipe )

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT O

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Input: 1 tablespoon tahini


Input: 1 1/2 tablespoons olive oil


Input: Pinch cayenne


Input: 2 teaspoons sesame oil


Input: 4 medium-size potatoes, peeled and cut into 1-inch cubes

4 medium-size potatoes , peeled and cut into 1-inch cubes

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 cup milk


Input: 1/4 cup heavy cream


Input: 4 tablespoons unsalted butter


Input: Salt and freshly ground black pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 2 large eggplants, halved lengthwise

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: Salt and freshly ground black pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 2 tablespoons sweet butter


Input: 2 tablespoons heavy cream


Input: 2 tablespoons Armagnac or Cognac


Input: 12 ounces Velveeta Light processed cheese product, sliced thin

12 ounces Velveeta Light processed cheese product , sliced thin

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 teaspoon dry mustard


Input: Cracked black pepper to taste

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT


Input: Oil for casserole


Input: 1 tablespoon strong black coffee


Input: 2 cups semisweet chocolate chips


Input: 2 cups 1 percent lowfat milk

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 12 ounces elbow macaroni


Input: 2 tablespoons light margarine


Input: 2 tablespoons flour


Input: 3 strips bacon


Input: 1 12-ounce bottle or 1 1/2 cups chili sauce

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME

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Input: Oil for pan


Input: Pinch dried marjoram


Input: Salt and freshly ground black pepper to taste

O B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

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Input: 1 egg


Input: 1 tablespoon Worcestershire sauce


Input: 1/2 cup chopped parsley


Input: 1/3 cup sour cream


Input: 1/2 cup soft bread crumbs


Input: Pinch dried thyme


Input: 6 ounces goat cheese, softened

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Input: 2 scallions, finely chopped


Input: 24 chicken wings


Input: 3 large cloves garlic, minced

B-QTY B-COMMENT B-UNIT B-NAME B-COMMENT I-COMMENT

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Input: 2 tablespoons fresh rosemary, minced

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 2 tablespoons kosher salt


Input: 1/2 teaspoon freshly ground black pepper

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1/2 cup olive oil


Input: 1 cup olive oil


Input: 4 cloves garlic, peeled and thinly sliced

4 cloves garlic , peeled and thinly sliced

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 1/2 teaspoons kosher salt


Input: 6 small fennel bulbs, trimmed and thinly sliced

6 small fennel bulbs , trimmed and thinly sliced

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 6 ounces Parmesan cheese, shaved

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Input: 1 pound lump crab meat, picked over for shells

1 pound lump crab meat , picked over for shells

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 2 cups cooked basmati rice, cold

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT

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Input: 2 jalapeno peppers, seeded and minced

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1 tablespoon grated lemon zest


Input: 1/4 cup chopped fresh basil


Input: 3 tablespoons chopped fresh mint


Input: 2 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 eggs, beaten


Input: 1/4 cup dry bread crumbs


Input: 2 tablespoons olive oil


Input: 3 19-ounce cans cannellini beans, drained and rinsed

3 19-ounce cans cannellini beans , drained and rinsed

B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 3 cloves garlic, peeled and chopped

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 2 1/2 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground black pepper

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 9 tablespoons plus 3/4 cup dry bread crumbs

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Input: 1/2 pound fresh mozzarella, cut into about 42 1/4-inch cubes

1/2 pound fresh mozzarella , cut into about 42$1/4-inch cubes

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 12 sun-dried tomatoes, cut into 1/4-inch pieces

12 sun-dried tomatoes , cut into 1/4-inch pieces

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: Vegetable oil for deep frying

B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT


Input: 1 tablespoon ground cumin


Input: 1/4 teaspoon cayenne


Input: 1/4 cup fresh lemon juice


Input: 1/4 cup olive oil


Input: 36 large shrimps, peeled and deveined

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 18 pitted dates, halved crosswise

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 18 strips bacon, halved crosswise

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT

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Input: 3/4 pound ground lamb


Input: 2 1/2 teaspoons ground coriander


Input: 3/4 teaspoon ground cinnamon


Input: 2 1/4 teaspoons kosher salt


Input: 3/4 teaspoon freshly ground black pepper

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Input: 3 tablespoons golden raisins


Input: 3 tablespoons coarsely chopped pistachios


Input: 34 won ton skins, 3 inches by 31/4 inches

34 won ton skins , 3 inches by 31/4 inches

B-QTY B-NAME I-NAME I-NAME O B-COMMENT O I-COMMENT I-COMMENT O

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Input: Vegetable oil for deep-frying


Input: 3 1/4 cups plus 2 tablespoons all-purpose flour

3$1/4 cups plus 2 tablespoons all-purpose flour

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Input: 3 teaspoons kosher salt


Input: 1 1/2 cups water


Input: 1/4 pound unsalted butter, softened

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Input: 6 oil-packed sun-dried tomatoes, well drained

6 oil-packed sun-dried tomatoes , well drained

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 teaspoon cumin seeds


Input: Freshly ground pepper to taste

B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 3 pounds pork leg bones


Input: 1/4 of a large jicama

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME


Input: 1 head garlic, cut in half

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1 onion, quartered


Input: 1/2 cup dried shrimp


Input: 1 dried squid


Input: 2 tablespoons preserved cabbage


Input: 1 2-inch piece ginger, sliced

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Input: 1 tablespoon white peppercorns


Input: Handful of cilantro stems


Input: 2 tablespoons fish sauce


Input: 1 tablespoon sugar


Input: 1 tablespoon salt


Input: 3 pounds pork (preferably heart and tongue, but pork loin cut into two pieces also works well)

3 pounds pork ( preferably heart and tongue , but pork loin cut into two pieces also works well )

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

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Input: 5 tablespoons plus 2 teaspoons vegetable oil

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Input: 1/4 cup (about 8 cloves) chopped garlic

1/4 cup ( about 8 cloves ) chopped garlic

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: 1 pound ground pork


Input: 3 pounds large shrimp, peeled and deveined, or 2 pounds shrimp and 1 pound squid sliced into rings

3 pounds large shrimp , peeled and deveined , or 2 pounds shrimp and 1 pound squid sliced into rings

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Input: 6 cups loosely packed bean sprouts

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 10 handfuls (about 10 ounces) fresh or dried rice noodles

10 handfuls ( about 10 ounces ) fresh or dried rice noodles

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Input: 5 teaspoons preserved cabbage


Input: 10 teaspoons soy sauce


Input: Freshly ground white pepper


Input: 1/4 cup chopped cilantro leaves


Input: 1/4 cup chopped parsley leaves


Input: 1/4 cup chopped scallions


Input: Chinese hot sauce or chilies in vinegar

B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: Hoisin sauce


Input: 4 limes, quartered


Input: 4 tablespoons butter


Input: 2 tablespoons flour


Input: 1 1/2 cups milk


Input: 1/4 cup heavy cream


Input: 1/4 cup grated Gruyere or Cheddar cheese

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME

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Input: pinch cayenne pepper


Input: Salt and freshly ground pepper to taste

B-NAME I-NAME B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT

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Input: 1 egg, lightly beaten


Input: 1 pound fresh spinach


Input: 2 tablespoons finely chopped shallots


Input: 4 6-ounce skinless and boneless codfish fillets

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Input: 1/4 cup dry white wine


Input: 2 tablespoons grated Parmesan cheese


Input: 1 head cauliflower, 1 1/2 pounds

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT

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Input: Salt to taste


Input: 1/4 cup milk


Input: 2 tablespoons butter


Input: 1 tablespoon fresh lemon juice


Input: 2 tablespoons finely chopped parsley


Input: Freshly ground pepper to taste


Input: 10 tablespoons shortening, plus shortening for greasing the pan

10 tablespoons shortening , plus shortening for greasing the pan

B-QTY B-UNIT B-NAME O B-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 4 cups all-purpose flour, approximately

4 cups all-purpose flour , approximately

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Input: 2 eggs


Input: 3 teaspoons baking powder


Input: 1 teaspoon salt


Input: 1/2 cup sugar, plus sugar for garnish

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Input: 1 tablespoon cinnamon, plus cinnamon for garnish

1 tablespoon cinnamon , plus cinnamon for garnish

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Input: 1/2 cup milk, approximately


Input: 3 to 4 cups homemade or canned cherry pie filling

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Input: 1 pound pinto beans


Input: 8 cups water for soaking plus 4 cups or more for cooking

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Input: 1 1/2 pounds ham diced or sliced

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Input: 3/4 cup chopped onions


Input: 1 16-ounce can tomatoes, with juice

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Input: 3 tablespoons molasses


Input: 1 tablespoon dry mustard


Input: 1/2 teaspoon black pepper


Input: 1 teaspoon ground cayenne pepper


Input: 1 11-inch nut crust (see recipe)

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Input: 1/4 cup finely chopped glaceed oranges (see note)

1/4 cup finely chopped glaceed oranges ( see note )

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Input: 1/3 to 1/2 cup finely chopped crystallized ginger

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Input: 4 tablespoons orange-flavored liqueur


Input: 1/3 cup raisins


Input: 1/3 cup currants


Input: 5 eggs, room temperature


Input: 1/2 cup sugar


Input: 1 1/2 tablespoons unflavored gelatin


Input: 1/4 cup cold water


Input: 3 cups heavy cream


Input: 1 cup chestnut puree


Input: Shaved chocolate


Input: 2 cups toasted, coarsely ground pecans

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Input: 1 egg white, beaten to form soft peaks

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Input: 1 tablespoon brown sugar


Input: 3 1/2 pounds cooked turkey bones from which most of the meat has been removed

3$1/2 pounds cooked turkey bones from which most of the meat has been removed

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Input: Pieces of leftover cooked turkey skin

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Input: 16 cups water


Input: 1/2 cup or more leftover giblet gravy, optional

1/2 cup or more leftover giblet gravy , optional

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Input: 1 bay leaf


Input: 6 sprigs fresh thyme or 1 teaspoon dried

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Input: 2 cups coarsely chopped celery tops

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Input: 1 cup coarsely chopped scraped carrots

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Input: 1 cup coarsely chopped peeled onion

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Input: 1 cup coarsely chopped green part of leeks

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Input: 6 parsley sprigs


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 2 cups carrots, scraped and cut into 1/4-inch dice

2 cups carrots , scraped and cut into 1/4-inch dice

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Input: 2 cups celery, cut into 1/4-inch dice

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Input: 1 1/2 cups finely chopped white part of leeks

1$1/2 cups finely chopped white part of leeks

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Input: 1/2 cup finely chopped peeled onion

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Input: 2 cups fresh red, ripe tomatoes, cut into 1/2-inch cubes

2 cups fresh red , ripe tomatoes , cut into 1/2-inch cubes

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Input: 2 cups zucchini, cut into 1/2-inch cubes

2 cups zucchini , cut into 1/2-inch cubes

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Input: 1/2 teaspoon finely minced garlic


Input: 1/2 cup orzo (rice-shaped Greek pasta)

1/2 cup orzo ( rice-shaped Greek pasta )

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Input: 1 cup corn kernels, fresh or frozen

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Input: 1 cup cooked turkey, white or dark meat, cut into 1/2-inch cubes

1 cup cooked turkey , white or dark meat , cut into 1/2-inch cubes

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Input: 1/4 cup finely chopped parsley


Input: 1/2 cup freshly grated Parmesan cheese

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Input: 1/2 pound cooked, boneless, skinless breast of turkey

1/2 pound cooked , boneless , skinless breast of turkey

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Input: 1/2 cup mayonnaise (see recipe)

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Input: 1 tablespoon caviar, preferably black

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Input: 2 teaspoons chili sauce or tomato ketchup

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Input: 2 teaspoons Cognac


Input: 1 tablespoon finely chopped chives