Input: 8 medium-size carrots, peeled, halved crosswise and quartered lengthwise

8 medium-size carrots , peeled , halved crosswise and quartered lengthwise

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Input: 2 heads roasted garlic


Input: 2 pheasants, wing tips removed

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

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Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon salt, plus more to taste

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Input: 1 tablespoon chopped Italian parsley


Input: 2 1/2 cups mixed wild mushrooms, like shiitake, cremini and portobello

2$1/2 cups mixed wild mushrooms , like shiitake , cremini and portobello

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

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Input: 2 cloves garlic, peeled and minced

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

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Input: 1 1/2 teaspoons olive oil


Input: 1 cup shelled chestnuts


Input: 4 cups torn spinach leaves


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: 6 squab breasts


Input: 6 slices bacon, cut into 1/2-inch cubes

6 slices bacon , cut into 1/2-inch cubes

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Input: Freshly ground pepper to taste

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


Input: 1 teaspoon salt


Input: 1/4 cup olive oil


Input: 4 teaspoons apple-cider vinegar


Input: 2 teaspoons Dijon mustard


Input: 1/2 cup yellow cornmeal


Input: 2 shallots, peeled and minced

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Input: 2 teaspoons salt


Input: 2 1/2 cups water


Input: 16 thin slices pancetta


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: 12 sprigs fresh rosemary


Input: 8 quails, wing tips removed

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

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Input: 4 12-inch flour tortillas or 8 7- or 8-inch flour tortillas

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

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Input: 1/4 cup or more juice from tomato can

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Input: 8 to 10 canned plum tomatoes

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Input: 1/8 teaspoon ground cloves


Input: 1/4 teaspoon ground cinnamon


Input: 1/2 to 1 whole jalapeno or Serrano chili, minced

1/2 to 1 whole jalapeno or Serrano chili , minced

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Input: 1/2 cup toasted almonds


Input: 1 6-ounce can tomato paste

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


Input: 1/2 cup raisins


Input: 1/2 cup raw rice


Input: 1 cup water


Input: 2 large onions, chopped coarsely

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Input: 1 tablespoon corn or canola oil

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Input: 3/4 pound extra-lean ground beef


Input: 1 1/4 pounds ground turkey


Input: Chopped or halved pecans for decoration

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Input: 1 tablespoon vanilla extract, bourbon or rum

1 tablespoon vanilla extract , bourbon or rum

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Input: 8 ounces unsalted butter, softened, plus additional if needed

8 ounces unsalted butter , softened , plus additional if needed

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Input: 1/2 cup whole milk


Input: 2/3 cup sugar


Input: 4 egg yolks


Input: 1 tablespoon white vinegar


Input: 1 teaspoon baking soda


Input: 2 bottles (1 ounce each) red food coloring

2 bottles ( 1 ounce each ) red food coloring

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Input: 1 teaspoon vanilla extract


Input: 1 cup buttermilk


Input: 2 eggs


Input: 1/2 cup vegetable shortening


Input: 1 1/2 cups sugar


Input: 1 teaspoon salt


Input: 1 tablespoon unsweetened cocoa powder


Input: 2 cups all-purpose flour plus extra for dusting pans

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Input: Butter for greasing pans


Input: 1 1/2 teaspoons vanilla extract


Input: 2 tablespoons butter


Input: 1 cup pecan halves or pieces

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Input: 1/2 cup evaporated milk


Input: 1 cup granulated sugar


Input: 1 cup firmly packed dark brown sugar

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Input: 1 1/2 cups light corn syrup


Input: 2 cups sugar


Input: 1 quart kumquats


Input: Freshly ground black pepper


Input: 1 teaspoon salt, or to taste

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Input: 1/2 cup chicken or turkey stock, or more

1/2 cup chicken or turkey stock , or more

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Input: 3 tablespoons chopped cilantro


Input: 3 teaspoons minced fresh sage


Input: 3 teaspoons fresh thyme leaves


Input: 8 cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan)

8 cups coarsely crumbled corn bread ( this is the yield of an 8-by-8 pan )

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Input: 1/4 cup bourbon


Input: 6 cloves garlic, minced


Input: 1 cup chopped chayote, optional

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Input: 1 sweet red pepper, chopped

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Input: 4 to 6 serrano chilies, deribbed, seeded and minced

4 to 6 serrano chilies , deribbed , seeded and minced

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Input: 1/2 cup diced carrots


Input: 1 cup diced celery


Input: 1 cup chopped onions


Input: 1/2 cup butter


Input: 1 tablespoon oil


Input: 1 pound chorizo


Input: 4 cups chicken or other stock

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Input: Salt


Input: 1 cup dried apricots, about 1/2 pound

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Input: 1 big or 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks

1 big or 2 medium sweet potatoes ( about 1$1/2 pounds ) , peeled and cut into chunks

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

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Input: 2 teaspoons curry powder, or to taste

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Input: 1 tablespoon butter


Input: Sour cream or crème fraîche

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


Input: Sugar (optional)


Input: 1 tablespoon orange-flower water (optional)

1 tablespoon orange-flower water ( optional )

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Input: 1 tablespoon rose water (optional)

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Input: 1/2 cup pine nuts, slivered blanched almonds, unsalted pistachios or a mixture

1/2 cup pine nuts , slivered blanched almonds , unsalted pistachios or a mixture

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Input: 2 pounds assorted dried fruit (apricots, figs, peaches, pears, prunes, raisins, apples or others)

2 pounds assorted dried fruit ( apricots , figs , peaches , pears , prunes , raisins , apples or others )

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

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Input: Confectioners' sugar


Input: Scant cup walnuts


Input: Pinch salt


Input: 2 cups cranberries


Input: 1 cup half-and-half or whole milk

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Input: 1 cup flour


Input: 2 eggs


Input: 1 cup sugar


Input: 1 tablespoon butter (for greasing pan)

1 tablespoon butter ( for greasing pan )

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Input: 1 tablespoon golden raisins


Input: 2/3 cup confectioners' sugar


Input: 1 tablespoon each slivered almonds and golden raisins for garnish

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Input: Small clay doll, coin or other good-luck trinket (optional)

Small clay doll , coin or other good-luck trinket ( optional )

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

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Input: 1/2 teaspoon cinnamon


Input: 1/2 cup golden raisins


Input: 2 tablespoons sugar


Input: 1/2 cup chopped blanched almonds


Input: 2 large eggs


Input: 8 tablespoons butter


Input: 2/3 cup plus 1 tablespoon milk

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Input: 1 teaspoon salt


Input: 1 package yeast


Input: 3 1/2 cups flour, approximately


Input: Minced fresh parsley for garnish

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


Input: Sprig of fresh thyme or 1/2 teaspoon dried thyme

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

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Input: 10 to 12 peppercorns


Input: 1 bay leaf


Input: 1 carrot cut in two

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


Input: 1 parsley sprig


Input: 1 celery rib, cut in two

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

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Input: 1 onion, crosscut at the root end

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Input: 2 cotechini (Italian garlic sausages), about 1 pound each (available at Italian butcher shops)

2 cotechini ( Italian garlic sausages ) , about 1 pound each ( available at Italian butcher shops )

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

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Input: Sprigs of Italian parsley for garnish

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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 bay leaves


Input: 1 16-ounce can peeled Italian tomatoes, crushed

1 16-ounce can peeled Italian tomatoes , crushed

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

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Input: 4 to 5 parsley sprigs, minced

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Input: 1 carrot, chopped


Input: 2 celery stalks, chopped


Input: 2 cloves garlic, chopped


Input: 1 medium onion, chopped

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


Input: 3 ounces of pancetta (cured sausage made from pigs' stomachs, available at Italian butcher shops), finely diced

3 ounces of pancetta ( cured sausage made from pigs' stomachs , available at Italian butcher shops ) , finely diced

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Input: 3 tablespoons extra-virgin olive oil


Input: 2 cups lentils, picked over and washed

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Input: 1/2 cup sweet sherry


Input: 3 tablespoons sugar


Input: 1 1/2 cups water


Input: 1 tablespoon lemon juice


Input: 2 large ripe pears


Input: Salt and freshly ground black pepper

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 3/4 pound small new potatoes


Input: 3 ripe plum tomatoes, chopped fine

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Input: 1 small onion, chopped fine

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

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Input: 3 large sprigs fresh thyme or 3/4 teaspoon dried thyme

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Input: 1 large clove garlic, sliced

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Input: Salt and freshly ground black pepper

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

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Input: 1 whole sea bass, about 2 1/4 pounds, gutted

1 whole sea bass , about 2$1/4 pounds , gutted

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Input: Y cup extra-virgin olive oil


Input: 1 tablespoon hot water


Input: 1 teaspoon lemon juice


Input: 1 cup confectioners' sugar


Input: 1 egg


Input: Pinch black pepper


Input: Pinch ground cloves


Input: 1 teaspoon ground cardamom


Input: 1/2 teaspoon ground cinnamon


Input: 1 cup candied lemon peel, minced

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Input: 1 3/4 cups hulled almonds


Input: 1 tablespoon baking powder


Input: 5 1/2 cups flour


Input: 2 tablespoons butter


Input: Scant cup sugar


Input: 1 1/2 cups of honey


Input: 2 ounces unsweetened cocoa powder


Input: 1 pound semisweet or bittersweet chocolate

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

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Input: 3 tablespoons Grand Marnier or other liqueur or flavoring

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Input: 1 cup heavy cream


Input: 12 ounces semisweet or bittersweet chocolate

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Input: 1/2 cup brandy


Input: 2 8-ounce jars mincemeat


Input: About 4 to 6 tablespoons cold water

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Input: 1 beaten egg


Input: 2 teaspoons sugar


Input: 1 teaspoon salt


Input: 1 1/2 cups unsalted butter


Input: 4 cups all-purpose flour, sifted

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Input: 2 tablespoons finely chopped parsley


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


Input: 1 3/4 cups fresh or canned chicken broth

1$3/4 cups fresh or canned chicken broth

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Input: 2 sprigs fresh parsley


Input: 1 sprig fresh thyme or 1/2 teaspoon dried

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Input: 1 bay leaf


Input: 1 cup kasha


Input: 1/2 teaspoon finely minced garlic


Input: 2 tablespoons butter


Input: 1/2 cup finely chopped onions


Input: 1 tablespoon finely chopped parsley


Input: 2/3 cup dry white wine


Input: 6 fresh basil leaves or 1 teaspoon dried

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

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Input: 1 sprig fresh thyme or 1/2 teaspoon dried

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Input: 1 large, red ripe tomato, about 1/2 pound

1 large , red ripe tomato , about 1/2 pound

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Input: 2 tablespoons finely chopped shallots


Input: 2 tablespoons finely chopped onion


Input: 2 tablespoons butter


Input: 8 large shrimp, about 1/2 pound, shelled and deveined

8 large shrimp , about 1/2 pound , shelled and deveined

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon Tabasco sauce


Input: 1/4 cup heavy cream


Input: 5 skinless, boneless chicken breast halves, about 1 1/2 pounds

5 skinless , boneless chicken breast halves , about 1$1/2 pounds

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

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Input: 1/4 teaspoon ground nutmeg


Input: 2 tablespoons sugar


Input: 2 tablespoons


Input: 6 tablespoons maple syrup


Input: 6 tablespoons dried cranberries


Input: 6 heaping tablespoons toasted, chopped pecans

6 heaping tablespoons toasted , chopped pecans

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Input: 2 cups fresh cranberries


Input: 2 oranges, pitted, peel removed from one orange

2 oranges , pitted , peel removed from one orange

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Input: Salt to taste


Input: 1/2 cup heavy cream


Input: 1 cup hot milk


Input: 2 tablespoons unsalted butter


Input: 1 rib celery


Input: 2 cups fresh or canned chicken stock

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Input: 2 pounds peeled and skinned chestnuts

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Input: 1/2 to 1 cup stock, depending on desired moistness

1/2 to 1 cup stock , depending on desired moistness

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Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 2 tablespoons Cognac or 4 tablespoons Madeira, port or dry sherry

2 tablespoons Cognac or 4 tablespoons Madeira , port or dry sherry

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Input: 1/2 cup Italian parsley, chopped

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Input: 1 cup walnut pieces


Input: 1 cup mild, pitted California-style black olives, sliced

1 cup mild , pitted California-style black olives , sliced

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

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Input: 1 loaf good bread, sliced

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Input: 1 teaspoon fresh thyme, chopped

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Input: 1/2 cup celery, very thinly sliced

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Input: 1 cup onions, peeled and chopped

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Input: 1 turkey liver, minced


Input: 1 pound bulk pork sausage


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

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Input: 1/4 pound crumbled blue cheese


Input: 1 tablespoon white wine vinegar


Input: 1/2 cup sour cream


Input: 1 tablespoon lemon juice


Input: 1/4 cup finely chopped parsley


Input: 2 tablespoons finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 1 cup mayonnaise, preferably homemade

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Input: Blue cheese (See recipe)

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

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Celery sticks


Input: 1 tablespoon white vinegar


Input: 2 to 5 tablespoons Frank's Louisiana hot sauce, bottled (See note)

2 to 5 tablespoons Frank's Louisiana hot sauce , bottled ( See note )

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Input: 4 tablespoons butter


Input: 1 two-pound rabbit, dressed weight, deep-fried (see recipe)

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

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Input: 2 cups flour


Input: 8 cups corn, peanut or vegetable oil

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Input: 1/4 teaspoon Tabasco sauce


Input: 3 teaspoons freshly ground pepper


Input: Salt to taste, if desired

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

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Input: 1 1/4 cups milk


Input: 1 tablespoon finely chopped parsley


Input: 1 2-pound rabbit, dressed weight, cut into serving pieces

1 2-pound rabbit , dressed weight , cut into serving pieces

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Input: 1 tablespoon freshly squeezed lemon juice

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Input: 4 tablespoons butter


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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Input: 1/8 teaspoon Tabasco sauce


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

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Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 1/4 cups fine fresh bread crumbs

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

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Input: 1 pound lean rabbit meat


Input: Freshly ground peppper 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

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Input: 2 teaspoons lemon juice


Input: 1 teaspoon Worcestershire sauce


Input: 1 tablespoon finely chopped parsley


Input: 1 tablespoon Dijon-style mustard


Input: 2 tablespoons butter at room temperature

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Input: 2 tablespoons melted butter


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

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Input: 8 lean pieces of rabbit loin trimmed of all gristle and outer membranes, about 1 1/4 pounds

8 lean pieces of rabbit loin trimmed of all gristle and outer membranes , about 1$1/4 pounds

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

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Input: 2 tablespoons finely chopped parsley


Input: 1 sprig fresh rosemary or 1/2 teaspoon dried

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Input: 1 bay leaf


Input: 2 sprigs fresh parsley


Input: 2 sprigs fresh thyme or 1/2 teaspoon dried

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Input: 2 tablespoons Dijon-style mustard


Input: 1 cup fresh or canned chicken broth

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Input: 2 cups very dry white wine

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Input: 1 tablespoon tomato paste


Input: 2 tablespoons flour


Input: 1 teaspoon finely minced garlic


Input: 1/2 pound carrots, trimmed and scraped and cut into 1/4-inch cubes, about 1 cup

1/2 pound carrots , trimmed and scraped and cut into 1/4-inch cubes , about 1 cup

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

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Input: 1/2 pound small white mushrooms


Input: 24 pearl onions, peeled, about 1 cup

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

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Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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Input: 6 ounces lean salt pork cut into 1/2-inch cubes

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

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Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1 3-pound rabbit, dressed weight, cut into serving pieces

1 3-pound rabbit , dressed weight , cut into serving pieces

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

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Input: 2 tablespoons freshly grated or bottled horseradish

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

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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


Input: 3 cups red, ripe tomatoes cut into 1/2-inch cubes, about 3 cups

3 cups red , ripe tomatoes cut into 1/2-inch cubes , about 3 cups

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

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Input: 1 tablespoon red-wine vinegar


Input: 1/2 teaspoon finely minced garlic


Input: 1/2 cup finely chopped onion


Input: 1 tablespoon olive oil


Input: 1 tablespoon butter


Input: Tomato and horseradish sauce (see recipe)

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Input: 1/2 teaspoon dried thyme


Input: 2 whole allspice


Input: 1 bay leaf


Input: 2 whole cloves


Input: 12 baby carrots, trimmed and scraped, about 1 pound

12 baby carrots , trimmed and scraped , about 1 pound

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

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Input: 8 red, waxy potatoes, about 1 pound

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

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Input: 1 1/2 cups fresh or canned chicken broth

1$1/2 cups fresh or canned chicken broth

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Input: 1/2 cup dry white wine


Input: 1 tablespoon finely minced garlic


Input: 1 cup finely chopped onion


Input: 1 smoked pork butt (porkette) about 1 1/2 pounds

1 smoked pork butt ( porkette ) about 1$1/2 pounds

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

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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


Input: 4 whole chicken legs, separated, about 2 pounds

4 whole chicken legs , separated , about 2 pounds

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Input: 1/4 pound lean bacon, cut into 1/2-inch pieces

1/4 pound lean bacon , cut into 1/2-inch pieces

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

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Input: 1 head Chinese cabbage, about 3 1/2 pounds

1 head Chinese cabbage , about 3$1/2 pounds

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Input: 2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

2 tablespoons freshly grated Parmesan cheese , plus extra cheese to serve on the side

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Input: 2 tablespoons freshly squeezed lemon juice

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

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Input: 4 tablespoons heavy cream


Input: 1/2 pound fresh or dried linguine (see note)

1/2 pound fresh or dried linguine ( see note )

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 tablespoon freshly grated lemon rind

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Input: 2 tablespoons butter


Input: Salt to taste if desired

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


Input: 10 cups of water, approximately

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Input: 2 tablespoons finely chopped parsley


Input: 6 tablespoons corn, peanut or vegetable oil, approximately

6 tablespoons corn , peanut or vegetable oil , approximately

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Input: 1 cup flour


Input: 1 tablespoon red-wine vinegar


Input: 1 tablespoon honey


Input: 2 tablespoons drained capers


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


Input: 2 whole cloves


Input: 3 tablespoons butter


Input: 2 onions, peeled and cut into thin slices

2 onions , peeled and cut into thin slices

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Input: 1/3 cup milk


Input: 1 1/4 pounds fresh chicken livers


Input: 2 tablespoons finely chopped red onion

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Input: 1/4 cup finely chopped tomatoes


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

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Input: 1 teaspoon finely chopped fresh coriander

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Input: 1 1/2 teaspoons finely chopped seeded jalapeno peppers

1$1/2 teaspoons finely chopped seeded jalapeno peppers

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Input: 3 tablespoons olive oil


Input: 1 tablespoon lime juice


Input: Lime wedges for garnish


Input: 2 tablespoons finely chopped coriander


Input: Mexican vinaigrette sauce (see recipe)

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Input: 1/2 cup water


Input: 24 mussels, about 1 pound

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Input: 1 tablespoon freshly squeezed lime juice

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Input: 1 1/2 cups cubed avocado


Input: 2 tablespoons finely chopped seeded jalapeno peppers

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Input: 1/3 cup chopped fresh coriander


Input: 6 tablespoons chopped onions, preferably red

6 tablespoons chopped onions , preferably red

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Input: 1 cup cubed fresh red ripe tomatoes

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Input: Mexican salsa cruda with avocado (see recipe)

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

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Input: 1/4 cup finely chopped cilantro or parsley

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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

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Input: 1 cup raisins


Input: Ginger butterscotch sauce, for serving (see recipe)

Ginger butterscotch sauce , for serving ( see recipe )

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

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Input: Healthy splashes of extra-virgin olive oil

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Input: A little gesture of balsamic vinegar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon lemon juice


Input: 1/2 cup confectioners' sugar


Input: 2 teaspoons milk


Input: 1/2 teaspoon ground allspice


Input: 1 1/2 cups all-purpose flour


Input: 1 1/4 cups whole wheat flour


Input: 1 large egg


Input: 1 teaspoon salt


Input: 1/2 teaspoon pure lemon extract


Input: 3/4 cup warm water


Input: 4 tablespoons unsalted butter, melted and cooled

4 tablespoons unsalted butter , melted and cooled

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Input: 6 tablespoons sugar


Input: 1 1/4-ounce package active dry yeast


Input: 1/2 cup plus 3 tablespoons whole wheat flour

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Input: 1/2 teaspoon pure lemon extract


Input: 1 teaspoon pure vanilla extract


Input: 1 tablespoon ground ginger


Input: 2 teaspoons lemon zest


Input: 4 large egg whites, lightly beaten

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Input: 1 cup confectioners' sugar


Input: 6 tablespoons unsalted butter at room temperature

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

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Input: 1/4 teaspoon pure vanilla extract


Input: 2 tablespoons confectioners' sugar


Input: 1/2 teaspoon lemon juice


Input: 1/4 cup plain, unflavored yogurt

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

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Input: 1 6-ounce jar English Devon cream, available in many specialty food shops and some supermarkets

1 6-ounce jar English Devon cream , available in many specialty food shops and some supermarkets

B-COMMENT O B-COMMENT B-NAME I-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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Input: 1 sprig holly Devon cream-yogurt sauce (see recipe)

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

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Input: 3 tablespoons Cognac, plus 1/4 cup warm Cognac

3 tablespoons Cognac , plus 1/4 cup warm Cognac

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

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Input: 1 tablespoon lemon juice


Input: 2 tablespoons orange juice


Input: 2 large eggs


Input: 1/4 teaspoon salt


Input: Generous pinch ground cloves


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/4 teaspoon ground ginger


Input: 1/4 cup dark brown sugar


Input: 1 cup bread crumbs


Input: 1/2 cup whole wheat flour


Input: 4 tablespoons unsalted butter, cut into a 1/4-inch dice

4 tablespoons unsalted butter , cut into a 1/4-inch dice

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

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Input: 1/4 cup slivered blanched almonds


Input: 1 teaspoon lemon zest


Input: 2 teaspoons orange zest


Input: 1 small carrot, grated

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


Input: 1 medium Granny Smith apple, peeled, cored and coarsely chopped

1 medium Granny Smith apple , peeled , cored and coarsely chopped

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

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Input: 1/4 cup glaceed red cherries


Input: 1/4 cup coarsely chopped mixed candied fruit

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

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Input: 1 1/2 cups seeded muscat raisins


Input: Cranberry relish, chestnuts, pickles and potato chips as accompaniments, optional

Cranberry relish , chestnuts , pickles and potato chips as accompaniments , optional

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

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Input: 6 tablespoons homemade mayonnaise


Input: 4 leaves of soft green-leaf lettuce

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

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Input: 1 large ripe tomato, sliced

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

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Input: 1/2 medium red onion, thinly sliced

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

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Input: 12 ounces sliced turkey meat


Input: 1 cup of turkey stuffing


Input: 1 round loaf of crusty French or Italian white bread

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

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Input: Additional sour cream or creme fraiche for topping

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

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Input: 1 tablespoon plus 1 1/2 teaspoons granulated sugar

1 tablespoon plus 1$1/2 teaspoons granulated sugar

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Input: 1 tablespoon plus 1 1/2 teaspoons granulated sugar

1 tablespoon plus 1$1/2 teaspoons granulated sugar

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Input: 4 egg whites


Input: 3 tablespoons sour cream or crème fraîche, more for topping

3 tablespoons sour cream or crème fraîche , more for topping

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

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Input: 1 1/2 teaspoons baking soda


Input: 1 tablespoon ground ginger


Input: 1/4 teaspoon ground cloves


Input: 1 1/2 teaspoon ground cinnamon


Input: 1 cup flour


Input: 1/2 teaspoon grated nutmeg


Input: 2 egg yolks


Input: 1/2 cup blackstrap molasses


Input: 6 tablespoons butter


Input: 1/4 cup dark brown sugar


Input: 4 tablespoons maple sugar or dark brown sugar

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

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Input: 4 tablespoons butter


Input: 8 ounces cranberries


Input: 1 1/2 cups white wine


Input: 1 cinnamon stick


Input: 1 3-inch knob of ginger


Input: 2 tablespoons finely julienned prosciutto


Input: 4 tablespoons creme fraiche


Input: 2 cups peanut oil for frying

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

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Input: 1 tablespoon yellow bell pepper, diced

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

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Input: 1 tablespoon red bell pepper, diced

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

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Input: 3 egg yolks


Input: 1 scallion, diced


Input: 1 tablespoon potato flour or cornstarch

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

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Input: 1 cup leftover mashed potatoes


Input: 2 to 3 tablespoons cold water

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

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Input: 1 tablespoon unsalted butter


Input: 1/3 cup vegetable shortening


Input: 1/2 teaspoon salt


Input: 1 cup unbleached flour


Input: 1 tablespoon water


Input: 1 egg


Input: Flaky pastry (see recipe)

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Input: 1 ounce fresh black truffles, slivered

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

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Input: 4 ounces fresh foie gras, cut in tiny batons

4 ounces fresh foie gras , cut in tiny batons

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: 4 ounces unsalted butter


Input: 1 cup heavy cream


Input: 2 bay leaves


Input: 2 tablespoons vegetable oil


Input: 1 tablespoon flour


Input: 1 medium boiling potato


Input: 1 cup dry white wine


Input: 1 tablespoons whole black peppercorns


Input: 2 tablespoons fresh thyme or 2 teaspoons dried thyme

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

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Input: 3 medium onions


Input: 2 medium carrots


Input: 3 stalks celery


Input: 1 roast turkey carcass


Input: Pinch cinnamon


Input: 1/4 cup coarsely chopped toasted pecans

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

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Input: Pinch salt


Input: 1 teaspoon baking soda


Input: 2 cups sifted flour


Input: 1 1/2 cups pureed cooked sweet potato

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

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Input: 1 cup sugar


Input: 2 eggs


Input: 1/2 cup unsalted butter, softened

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Input: 1 tablespoon finely chopped parsley


Input: 1 teaspoon Dijon-style mustard


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


Input: 3 tablespoons heavy cream


Input: 1/3 cup finely chopped onion


Input: 1 tablespoon butter


Input: 3/4 pound baby carrots, about 36

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

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Input: 2 tablespoons chopped parsley


Input: 2 tablespoons chopped parsley


Input: 1 1/2 cups crushed tomatoes (see note)

1$1/2 cups crushed tomatoes ( see note )

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

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Input: 2 teaspoons finely minced garlic


Input: 2 tablespoons butter


Input: 1 cup finely chopped onions


Input: 1 small leek, about 1/4 pound

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

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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


Input: 1/4 teaspoon dried thyme


Input: 1 onion, about 1/4 pound peeled and stuck with 2 whole cloves

1 onion , about 1/4 pound peeled and stuck with 2 whole cloves

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

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Input: 1 bay leaf


Input: 6 cups cold water


Input: 1 pound lentils


Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: 1/3 cup heavy cream


Input: 1/4 teaspoon freshly grated nutmeg


Input: 2 tablespoons butter


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

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Input: 2 potatoes, about 1 pound

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

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Input: 1 large celery root, about 2 pounds

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

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Input: 2 tablespoons finely chopped fresh herbs like basil or parsley

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: 2 tablespoons red-wine vinegar


Input: 1 teaspoon finely chopped fresh rosemary or half the amount dried

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

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Input: 1 tablespoon finely chopped shallots


Input: 1 tablespoon finely minced garlic


Input: 4 tablespoons olive oil


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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Input: 1/2 cup flour


Input: 3 tomatoes, about 1 1/4 pounds

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

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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

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Input: 1/3 cup milk


Input: 4 skinless, boneless skate wings, about 2 1/4 pounds

4 skinless , boneless skate wings , about 2$1/4 pounds

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

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Input: 1 teaspoon ground cinnamon


Input: 1/4 teaspoon ground cloves


Input: 2 teaspoons ground ginger


Input: 1/2 teaspoon salt


Input: 3/4 teaspoon double-acting baking powder


Input: 4 1/2 cups all-purpose flour


Input: 1/2 cup honey


Input: 1 cup granulated sugar


Input: 1 large egg


Input: 1 cup heavy cream


Input: 1/2 pound unsalted butter


Input: 1/2 teaspoon ground ginger


Input: 6 tablespoons sugar


Input: 1/2 cup flour


Input: 1 teaspoon brandy


Input: 4 tablespoons light corn syrup


Input: 2 ounces butter


Input: Sugar


Input: 8 ounces mincemeat


Input: 1 egg


Input: 3 tablespoons brandy


Input: 8 ounces short-crust pastry


Input: 1 scant teaspoon oregano


Input: 1 1/2 cups canned hominy (1 pound), drained

1$1/2 cups canned hominy ( 1 pound ) , drained

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: 1 large chili poblano, roasted and peeled or 2 canned, peeled green chilis

1 large chili poblano , roasted and peeled or 2 canned , peeled green chilis

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

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Input: 3 large chilis anchos


Input: Coarse 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 cloves garlic, peeled


Input: 1 large onion


Input: 2 pounds honeycomb tripe


Input: 1 calf's foot (about 1-1 1/2 pounds)

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

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Input: 2 lemons, thinly sliced


Input: 1 to 2 cloves garlic, passed through a garlic press

1 to 2 cloves garlic , passed through a garlic press

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

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Input: 3 tablespoons chopped parsley


Input: 4 egg yolks, beaten with 1/4 cup heavy cream and 2 tablespoons lemon juice

4 egg yolks , beaten with 1/4 cup heavy cream and 2 tablespoons lemon juice

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

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Input: 4 to 5 cups chicken stock

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Input: 3 cloves


Input: 1/2 teaspoon nutmeg


Input: 4 sprigs parsley


Input: 1/2 teaspoon thyme


Input: 1 onion, sliced


Input: 4 stalks celery, sliced


Input: 4 carrots, sliced


Input: 4 leeks, carefully cleaned and cut into half-inch pieces

4 leeks , carefully cleaned and cut into half-inch pieces

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

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Input: 4 tablespoons butter


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 6 to 8-pound capon, cut into eight pieces

1 6 to 8-pound capon , cut into eight pieces

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

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Input: 4 scallions, white and light green parts only, thinly sliced

4 scallions , white and light green parts only , thinly sliced

B-QTY B-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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Input: 2 teaspoons kosher salt


Input: 1 pound mixed dark greens (chard, lacinato kale, spinach), washed, stems removed and cut into broad ribbons

1 pound mixed dark greens ( chard , lacinato kale , spinach ) , washed , stems removed and cut into broad ribbons

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

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Input: 2 large leeks, white and light green parts only, cut into 1/8-inch slices (about 2 cups)

2 large leeks , white and light green parts only , cut into 1/8-inch slices ( about 2 cups )

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

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: 1/3 cup, plus 3 tablespoons, extra-virgin olive oil

1/3 cup , plus 3 tablespoons , extra-virgin olive oil

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

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Input: 1 large potato, peeled and diced

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

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Input: 1/2 pound string beans, cut in 1-inch pieces

1/2 pound string beans , cut in 1-inch pieces

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

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Input: 1/2 pound small zucchini, cut in 1-inch pieces

1/2 pound small zucchini , cut in 1-inch pieces

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

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Input: 2 stalks celery, sliced


Input: 1/2 pound baby carrots, cut in half

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Input: 4 tablespoons extra virgin olive oil

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

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Input: 2 leeks, sliced


Input: 1 clove garlic, minced


Input: 1 medium onion, coarsely chopped

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

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Input: 1 1/2 cups dried cannellini beans


Input: 2 tablespoons dark Karo syrup


Input: 1/2 pound shelled, coarsely broken pecan halves, about 2 cups, toasted (see note)

1/2 pound shelled , coarsely broken pecan halves , about 2 cups , toasted ( see note )

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

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Input: 1/2 cup milk


Input: 1/2 cup heavy cream


Input: 8 tablespoons butter


Input: 1 1/2 cups granulated sugar


Input: 1 1/2 cups brown sugar


Input: Melted butter for greasing the pans

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

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Input: 4 tablespoons heavy cream


Input: 4 cups chopped pecans


Input: 1 cup, plus 4 tablespoons, light brown sugar

1 cup , plus 4 tablespoons , light brown sugar

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Input: 4 tablespoons granulated sugar


Input: 1/2 cup honey


Input: 2 raw beets, peeled and finely grated

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Input: ¼ raw red cabbage with its core cut out, very finely sliced

1/4 raw red cabbage with its core cut out, very finely sliced

1/4 raw red cabbage with its core cut out , very finely sliced

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

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Input: 1/2 teaspoon baking powder


Input: 1 small red onion, peeled, cut in half from top to bottom and finely sliced

1 small red onion , peeled , cut in half from top to bottom and finely sliced

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

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Input: 1/2 teaspoon pure vanilla extract


Input: 6 healthy dollops of crème fraîche

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Input: 4 tablespoons solid-white shortening


Input: 4 tablespoons granulated sugar


Input: 2 healthy bunches of chervil, picked

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Input: 5 tablespoons butter at room temperature

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

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Input: 1 teaspoon pure vanilla extract


Input: 1/3 cup water


Input: 1 1/3 cups sugar


Input: 1 1/2 cups heavy cream


Input: Caramel sauce for ice cream (see recipe)

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

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Input: 1 cup sugar


Input: 1 teaspoon pure vanilla extract


Input: 9 egg yolks


Input: 1 1/2 cups whole pecans


Input: 1/2 cup butter


Input: 1 cup milk


Input: 2 1/2 cups heavy cream


Input: 3 teaspoons rose water


Input: 1 1/4 pounds (about 3 1/2 cups) dried apricots, thinly sliced

1$1/4 pounds ( about 3$1/2 cups ) dried apricots , thinly sliced

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

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Input: 1 1/4 cups sugar


Input: 1 cup shelled pistachios


Input: 2 large heads romaine lettuce, rinsed, dried and torn into bite size pieces

2 large heads romaine lettuce , rinsed , dried and torn into bite size pieces

B-QTY O 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

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Input: 2/3 cup vegetable oil


Input: 2 teaspoons kosher salt


Input: A few grinds fresh black pepper

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

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Input: 2 teaspoons ground cumin


Input: 1/4 cup freshly squeezed lemon juice

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

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Input: 3 tablespoons pine nuts


Input: 2 cups long-grain rice


Input: 1 1/4 teaspoons kosher salt


Input: 1 cup chopped yellow onions


Input: 6 tablespoons vegetable oil


Input: Syrian rice for serving (see recipe)

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

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Input: 1 tablespoon tamarind paste (see note above)

1 tablespoon tamarind paste ( see note above )

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

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Input: 1 tablespoon Worcestershire sauce


Input: 3/4 cup lemon juice


Input: 1/4 cup light brown sugar


Input: 2 6-ounce cans tomato paste


Input: 1 large eggplant, quartered lengthwise and cut into 1-inch slices

1 large eggplant , quartered lengthwise and cut into 1-inch slices

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

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Input: 12 ounces pitted prunes


Input: 4 large waxy potatoes, peeled and cut into eighths

4 large waxy potatoes , peeled and cut into eighths

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

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Input: 6 medium onions, peeled and quartered

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

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Input: 3 tablespoons vegetable oil


Input: 1/8 teaspoon freshly ground black pepper, plus more to taste

1/8 teaspoon freshly ground black pepper , plus more to taste

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

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Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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

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Input: 2 teaspoons cinnamon


Input: 2 teaspoons allspice


Input: 2 pounds moderately lean (85 percent) ground chuck

2 pounds moderately lean ( 85 percent ) ground chuck

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

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Input: 1/8 teaspoon ground cinnamon


Input: 3/4 teaspoon Aleppo pepper (see note) or cayenne pepper to taste

3/4 teaspoon Aleppo pepper ( see note ) or cayenne pepper to taste

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

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Input: 1 teaspoon kosher salt


Input: 2 teaspoons lemon juice


Input: 1 tablespoon vegetable oil


Input: 1 clove garlic


Input: 1 1/2 cups tomato puree


Input: 1/4 cup golden raisins


Input: Pita wedges and spicy ketchup (see recipe) for serving

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

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Input: Vegetable oil for frying


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cinnamon


Input: 1 teaspoon ground allspice


Input: 1 1/2 teaspoons kosher salt


Input: 1/4 cup bread crumbs


Input: 6 large eggs


Input: 6 tablespoons finely chopped parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onions


Input: 1/4 cup chopped parsley


Input: 1 pound ground beef, chuck or round

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

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Input: 2 tablespoons unsalted butter


Input: 1/4 teaspoon cumin


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: 3 pounds turnips, peeled and sliced as thin as potato chips (a mandoline works best for this)

3 pounds turnips , peeled and sliced as thin as potato chips ( a mandoline works best for this )

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

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


Input: 1/2 cup vegetable oil


Input: 1/8 teaspoon nutmeg, or to taste

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

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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: 2 tablespoons unsalted butter


Input: 1/2 cup milk


Input: 1/2 cup cream


Input: 2 1/2 pounds parsnips, peeled and cut into 1-inch chunks

2$1/2 pounds parsnips , peeled and cut into 1-inch chunks

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

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Input: 2 pounds carrots, peeled and cut into 1/2-inch chunks

2 pounds carrots , peeled and cut into 1/2-inch chunks

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

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Input: 1/8 teaspoon nutmeg


Input: Salt and freshly ground pepper to taste

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Input: 1/2 pound unsalted butter, or two sticks, cut into tablespoon-size pieces

1/2 pound unsalted butter , or two sticks , cut into tablespoon-size pieces

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

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Input: 10 Idaho baking potatoes (3 pounds)

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

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Input: 1/2 cup water


Input: 1 1/2 cups chicken stock


Input: 2 white onions


Input: 1 tablespoon dried rosemary


Input: Salt and freshly ground pepper


Input: Vegetable oil for coating roast

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


Input: 8-pound crown roast of pork (ask butcher to prepare crown without any stuffing)

8-pound crown roast of pork ( ask butcher to prepare crown without any stuffing )

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 3/4 cup pistachio nuts (pretoasted or toasted in a dry skillet)

3/4 cup pistachio nuts ( pretoasted or toasted in a dry skillet )

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

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Input: 1/2 cup chopped parsley


Input: 1 whole egg, beaten


Input: 1/8 teaspoon clove


Input: 1/4 teaspoon ground cumin


Input: 1 cup coarsely chopped fennel


Input: 1 red bell pepper, diced

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Input: 1/2 pound beef or pork sausage meat

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

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Input: 1 tablespoon chopped garlic


Input: 3/4 cup onions, coarsely chopped

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

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Input: 2 tablespoons unsalted butter


Input: 1 cup converted rice (yields 2 1/2 cups cooked rice)

1 cup converted rice ( yields 2$1/2 cups cooked rice )

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

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Input: 1/4 cup peanut or corn oil

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

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Input: 1/4 cup flour


Input: Freshly ground pepper to taste


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 chicken, 2 1/2 pounds, cut into serving pieces

1 chicken , 2$1/2 pounds , cut into serving pieces

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

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Input: 1/8 teaspoon nutmeg


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: 1 10-ounce package of spinach, cleaned and with large stems removed (about 8 cups)

1 10-ounce package of spinach , cleaned and with large stems removed ( about 8 cups )

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

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Input: 2 teaspoons minced garlic


Input: 6 tablespoons chopped shallots


Input: 2 tablespoons unsalted butter


Input: Juice of 1/2 lemon


Input: 3/4 pound white mushrooms


Input: 1 egg


Input: 1/4 teaspoon cream


Input: 2 large ribs celery, cut up

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Input: 2 large carrots, peeled and sliced

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

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Input: 2 large onions, sliced

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


Input: 10 to 15 pounds meat scraps, bones and fat. (See note 1)

10 to 15 pounds meat scraps , bones and fat. ( See note 1 )

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

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


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 cup coarsely chopped parsley


Input: 4 hard-cooked eggs, coarsely chopped

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

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Input: 4 Golden Delicious apples, or 2 pounds, peeled, cored and cut into chunks about 1/4 inch thick

4 Golden Delicious apples , or 2 pounds , peeled , cored and cut into chunks about 1/4 inch thick

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

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


Input: 1/4 pound unsalted butter


Input: 1 tablespoon dried rosemary


Input: 2 tablespoons dried sage, coarsely chopped

2 tablespoons dried sage , coarsely chopped

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

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Input: 2 pounds medium onions, coarsely chopped (approximately 4 cups)

2 pounds medium onions , coarsely chopped ( approximately 4 cups )

B-QTY B-UNIT B-COMMENT B-NAME B-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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound bacon, sliced crosswise in thin pieces

1 pound bacon , sliced crosswise in thin pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 slices of bread, cut into 1/4-inch cubes

12 slices of bread , cut into 1/4-inch cubes

B-QTY B-UNIT B-COMMENT B-NAME 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: 2 whole cloves


Input: 1/3 cup finely chopped onion


Input: 2 tablespoons butter


Input: Salt to taste if desired

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


Input: 1 1/4 pounds brussels sprouts, about 5 cups

1$1/4 pounds brussels sprouts , about 5 cups

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped parsley


Input: 1 tablespoon tomato paste


Input: 1/2 cup fresh or canned chicken broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar


Input: 2 tablespoons brown sugar


Input: 1/3 cup finely chopped onion


Input: 2 tablespoons butter


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons 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: 2 tablespoons flour


Input: 1 1/2 cups raw cranberries


Input: 1 navel orange, about 1/2 pound

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: 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


Input: 4 lean loin pork chops, about 1 1/2 pounds

4 lean loin pork chops , about 1$1/2 pounds

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME 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: 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: 5 1/2 cups chicken or turkey stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups wild rice


Input: 1 cup dried cranberries


Input: 2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps

B-QTY B-UNIT I-COMMENT I-COMMENT B-NAME B-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 cup finely chopped onion


Input: 1/2 cup chopped celery


Input: 2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-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: 2 tablespoons grated Monterey Jack cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups half-and-half


Input: 2 eggs, beaten


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 teaspoon ground cumin


Input: 2 cups corn kernels


Input: 2 cups cooked baby lima beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeno pepper, seeded and finely minced

1 jalapeno pepper , seeded and finely minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped onion


Input: 1 tablespoon vegetable oil


Input: 2 tablespoons dry bread crumbs


Input: 1 tablespoon butter


Input: 3 eggs, lightly beaten


Input: 3/4 cup heavy cream, whipped

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Input: 4 tablespoons melted unsalted butter


Input: 3 tablespoons dark rum


Input: 1 cup pure maple syrup


Input: 3 eggs, ligthly beaten


Input: 1/2 cup molasses


Input: 1 cup pecan halves


Input: Pastry for a 1-crust 9-inch straight-sided tart

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Input: 3 eggs


Input: 1 3-pound fully cooked beef tongue

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Input: 1/2 cup milk


Input: 1/4 cup minced parsley


Input: 1 cup heavy cream


Input: 4 large cloves garlic, finely minced

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Input: 1/2 cup ice water (approximately)

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Input: 1/2 pound cold butter


Input: Salt


Input: 2 1/2 cups flour


Input: 1 bay leaf


Input: 6 peppercorns


Input: 1/2 cup water


Input: 1 small onion, sliced

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Input: 1 cup dry white wine


Input: 2 7 1/2-ounce cans snails, preferably small ones

2 7$1/2-ounce cans snails , preferably small ones

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Input: Whitefish, salmon or sturgeon caviar or minced parsley for garnish

Whitefish , salmon or sturgeon caviar or minced parsley for garnish

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Input: Toast bread or crackers


Input: Salt and freshly ground white pepper to taste

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Input: 2 tablespoons sour cream


Input: 2 tablespoons lemon juice


Input: 10 tablespoons butter, at room temperature

10 tablespoons butter , at room temperature

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Input: 2 smoked trout


Input: 1/4 teaspoon cream of tartar


Input: 1 tablespoon unsalted butter, plus extra for coating the dish

1 tablespoon unsalted butter , plus extra for coating the dish

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Input: 1/2 cup milk


Input: 1 tablespoon plus 2 teaspoons flour

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Input: 5 1/2 tablespoons sugar, plus extra for coating the dish and sprinkling

5$1/2 tablespoons sugar , plus extra for coating the dish and sprinkling

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Input: 3 Meyer lemons


Input: 5 large eggs


Input: 1 large ripe avocado


Input: 1/4 cup roughly chopped parsley


Input: 2 tablespoons roughly chopped celery leaves

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Input: 2 tablespoons chives, in 1-inch lengths

2 tablespoons chives , in 1-inch lengths

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Input: 12 ounces blue crab meat


Input: 1 large Belgian endive, cut in half lengthwise, then sliced thinly diagonally

1 large Belgian endive , cut in half lengthwise , then sliced thinly diagonally

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Input: 1 large celery root, peeled and sliced into 1/8-inch matchsticks

1 large celery root , peeled and sliced into 1/8-inch matchsticks

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Input: 1 large Granny Smith apple

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Input: Pinch of cayenne pepper


Input: 1/2 cup heavy cream


Input: 2 tablespoons extra virgin olive oil, plus more for sprinkling

2 tablespoons extra virgin olive oil , plus more for sprinkling

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Input: 1/4 teaspoon freshly ground black pepper

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Input: 3/4 cup vegetable oil


Input: 1/4 teaspoon kosher salt


Input: Juice of 2 Meyer lemons, plus extra if desired

Juice of 2 Meyer lemons , plus extra if desired

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Input: 3 tablespoons minced shallots


Input: 9 teaspoons sugar


Input: 9 tablespoons kosher salt


Input: 9 Meyer lemons


Input: 5 large eggs


Input: 1 1/4 pound (5 or 6) Meyer lemons

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Input: 1/4 teaspoon plus 1/8 teaspoon salt

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Input: 12 ounces (about 2 1/3 cups) all-purpose flour

12 ounces ( about 2$1/3 cups ) all-purpose flour

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Input: 1/2 tablespoon milk


Input: 8 large egg yolks


Input: 1 1/2 cups sugar


Input: 13 1/2 ounces (3 sticks plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan

13$1/2 ounces ( 3 sticks plus 3 tablespoons ) unsalted butter , softened , plus extra for greasing pan

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Input: 1 tablespoon toasted pine nuts\n\n


Input: 2 tablespoons chopped fresh coriander


Input: Salt and freshly ground black pepper

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Input: 1 cup heavy cream