Input: 1 tablespoon capers


Input: 1 tablespoon chopped fresh basil


Input: Pinch dried hot red chili peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 bunch arugula, washed and stems removed

1/2 bunch arugula , washed and stems removed

B-QTY B-UNIT B-NAME O 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: 4 rounds French bread 1/2-inch thick

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large veal loin chops, 1/2 to 3/4 inch thick

2 large veal loin chops , 1/2 to 3/4 inch thick

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar


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: 1/2 tablespoon diced red onion


Input: 7 black olives, pitted and sliced into quarters

7 black olives , pitted and sliced into quarters

B-QTY B-NAME I-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 medium-size tomato, seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups beef broth (approximately)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 6 tablespoons grated Italian pecorino Romano cheese, plus additional for the table

6 tablespoons grated Italian pecorino Romano cheese , plus additional for the table

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

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


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups Arborio rice


Input: 2 tablespoons chopped chives


Input: Whole basil leaves for garnish

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


Input: 4 tablespoons unsalted butter


Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 slices pancetta (about 2 ounces), cut in short strips

3 slices pancetta ( about 2 ounces ) , cut in short strips

B-QTY B-UNIT B-NAME B-COMMENT I-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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon crushed dried red chili peppers, or to taste

1/2 teaspoon crushed dried red chili peppers , or to taste

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME I-NAME B-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 1/2 pounds ripe plum tomatoes, peeled, seeded and chopped, or 2 pounds canned plum tomatoes, well drained and chopped

1$1/2 pounds ripe plum tomatoes , peeled , seeded and chopped , or 2 pounds canned plum tomatoes , well drained and chopped

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

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: 1/2 pound spaghetti


Input: 4 fresh ripe plum tomatoes, seeded and cut in 1/2-inch cubes

4 fresh ripe plum tomatoes , seeded and cut in 1/2-inch cubes

B-QTY B-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

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


Input: 3 sprigs basil, leaves only, chopped fine

3 sprigs basil , leaves only , chopped fine

B-QTY B-UNIT 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: 1 teaspoon finely chopped jalapeno pepper or 1/2 teaspoon red pepper flakes

B-QTY B-UNIT I-COMMENT I-COMMENT B-NAME I-NAME I-COMMENT I-COMMENT B-UNIT I-COMMENT B-NAME 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 tablespoon finely chopped garlic


Input: 12 very thin asparagus, cut in 1-inch segments

12 very thin asparagus , cut in 1-inch segments

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup green beans, preferably haricots verts, trimmed and cut 1 inch long

1/2 cup green beans , preferably haricots verts , trimmed and cut 1 inch long

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

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


Input: 1 cup thinly sliced mushrooms


Input: 1 medium-size zucchini, split and sliced 1/8 inch thick

1 medium-size zucchini , split and sliced 1/8 inch thick

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup broccoli flowerets


Input: 2 tablespoons pine nuts


Input: 3/4 cup heavy cream


Input: 3 tablespoons mascarpone


Input: 3 tablespoons unsalted butter


Input: 1/4 cup grated Parmesan cheese (about 1 ounce), approximately, plus additional cheese for the table

1/4 cup grated Parmesan cheese ( about 1 ounce ) , approximately , plus additional cheese for the table

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

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

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


Input: 1/2 cup shelled fresh peas


Input: 4 tablespoons olive oil


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: Salt to taste


Input: 1 pound parsnips


Input: 6 tablespoons butter


Input: 1/2 cup grated Cheddar cheese


Input: Salt to taste


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 cup chicken stock


Input: 5 medium-size potatoes


Input: 8 slices bacon


Input: Salt to taste


Input: 2 tablespoons sour cream


Input: 1 pound parsnips


Input: 3 tablespoons oil


Input: 1/2 cup chicken stock


Input: 2 teaspoons grainy French mustard


Input: Salt to taste


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: Milk or cream, as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions


Input: 1 pound parsnips


Input: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup flour


Input: 2 teaspoons curry powder


Input: 4 1/2 cups chicken stock


Input: 1 large onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons butter


Input: 1 pound parsnips


Input: 8 fairly flat large green leaves, such as Swiss chard, collard greens, large spinach leaves or even lettuce leaves washed and dried

8 fairly flat large green leaves , such as Swiss chard , collard greens , large spinach leaves or even lettuce leaves washed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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


Input: 1/4 pound chorizo sausage, cut in 8 pieces

1/4 pound chorizo sausage , cut in 8 pieces

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: Salt to taste


Input: 1/2 pound bread dough (any kind, pizza dough works particularly well)

1/2 pound bread dough ( any kind , pizza dough works particularly well )

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

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 YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: 4 cloves garlic, lightly crushed and peeled

4 cloves garlic , lightly crushed and peeled

B-QTY B-UNIT B-NAME O 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: 1/4 teaspoon cayenne pepper


Input: 4 medium-sweet red peppers


Input: 2 to 3 tablespoons chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dry white wine


Input: Several strands saffron


Input: 1 pound bay scallops, or sea scallops cut in half 1/4 (about 2 ounces)

1 pound bay scallops , or sea scallops cut in half 1/4 ( about 2 ounces )

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

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


Input: diced cured ham, cut from 1/8-inch thick slice

diced cured ham , cut from 1/8-inch thick slice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 2 tablespoons vegetable oil


Input: 1 clove garlic, minced


Input: 2 tablespoons butter


Input: 4 slices flat anchovy, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons parsley, chopped


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 2/3 cup finely chopped onion


Input: 2 tablespoons minced parsley


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup veal or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup red wine


Input: 1 tablespoon vegetable oil


Input: 1 onion, sliced


Input: 1 garlic, minced


Input: 4 veal shanks


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups canned tomatoes


Input: 2 cups chicken or veal stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large veal chops


Input: 1 tablespoon rosemary


Input: 2 pounds potatoes


Input: 8 cloves garlic, unpeeled


Input: 1 5-pound loin of veal, boned, rolled, larded and tied

1 5-pound loin of veal , boned , rolled , larded and tied

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT 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: 16 fresh figs


Input: 3 tablespoons butter


Input: 1 tablespoon vegetable oil


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: 3 tablespoons butter


Input: 1 cup creme fraiche (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 shallots, finely minced


Input: 3 tablespoons butter


Input: Shallot and wild-mushroom sauce (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups pheasant stock


Input: 3 ounces dried wild mushrooms


Input: 1 cup creme fraiche (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon paprika


Input: 2 egg whites


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: 1 large piece of caul fat

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon red wine vinegar


Input: 1/2 cup pine nuts


Input: 1/2 cup dried currants


Input: 1 tablespoon brown sugar


Input: 2 pheasants with their livers

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


Input: 3 tablespoons butter


Input: 1/2 cup cooked beets, cubed

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

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: 10 grains whole black pepper


Input: 10 juniper berries


Input: 10 grains whole coriander


Input: 1 bottle red wine, preferably a young Burgundy

1 bottle red wine , preferably a young Burgundy

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 YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


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: 8 Granny Smith or Golden Delicious apples

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

NoCAP YesCAP YesCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon rosemary


Input: 1/2 teaspoon thyme


Input: 1 bay leaf


Input: 3 shallots, peeled


Input: 2 carrots, peeled and thickly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 small onions, peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 branch celery


Input: 8 ounces lean slab bacon, cubed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Cognac


Input: 3 tablespoons butter


Input: 8 ounces small white onions


Input: 1 pound fresh mushrooms


Input: 4 whole cloves garlic


Input: Several branches of parsley


Input: 1/2 teaspoon ground coriander


Input: 1/2 teaspoon ground turmeric


Input: 1 teaspoon curry powder


Input: 3 medium-large ripe tomatoes, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 hare, ideally about four pounds, cut into serving-size pieces, reserving the liver for the sauce

1 hare , ideally about four pounds , cut into serving-size pieces , reserving the liver for the sauce

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

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


Input: 1 tablespoon chopped fresh mint


Input: 1 1/2 cups plain yogurt


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups water


Input: 1 1/2 teaspoons ground 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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: pepper to taste


Input: 1 tart apple, chopped

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


Input: 1 tablespoon minced fresh ginger


Input: 1 large onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 2 tablespoons minced fresh chives


Input: 1 cup sour cream or nonfat yogurt

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: Juice of 1 lemon


Input: 1 tablespoon sugar


Input: 1 medium onion, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups water


Input: 1 1/2 pounds large carrots, peeled and coarsely chopped

1$1/2 pounds large carrots , peeled and coarsely chopped

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: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Pernod or other anise-flavored spirits

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small lobster, about 1 1/4 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup half and half, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 baking potatoes, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cumin


Input: 6 cups vegetable stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 2 large fennel bulbs


Input: 1 tablespoon extra-virgin olive oil


Input: 3/4 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: 1 medium-size onion peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 4 garlic cloves peeled


Input: 4 sprigs fresh rosemary or 2 tablespoons dry

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: 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: 4 Cornish hens about 1 lb. each

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup blackberri


Input: 8 fresh black figs, quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 Italian prune plums, pitted and quartered

12 Italian prune plums , pitted and quartered

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fromage blanc (fat-free white cheese, sold in cheese shops)

1 cup fromage blanc ( fat-free white cheese , sold in cheese shops )

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

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

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


Input: 1 cup nonfat plain yogurt


Input: 1/4 cup honey


Input: Ice cream or whipped cream

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


Input: 1/2 teaspoon vanilla


Input: 1 teaspoon baking powder


Input: 3 eggs


Input: 1 cup flour


Input: 3/4 teaspoon cinnamon


Input: 1/2 cup chopped toasted walnuts


Input: 1 pound Italian prune plums, halved and pitted

1 pound Italian prune plums , halved and pitted

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-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 3/4 cups sugar


Input: 1/2 cup water


Input: Whipped cream


Input: 1/2 cup soft unsalted butter plus butter for greasing pan

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-COMMENT B-NAME I-COMMENT 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 pound firm-textured thin-sliced white sandwich bread

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: 1/2 cup water


Input: Juice of 1 lemon


Input: 1/2 teaspoon cinnamon


Input: 1 cup sugar


Input: 3 pounds Italian prune plums, halved and pitted

3 pounds Italian prune plums , halved and pitted

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cayenne pepper to taste


Input: Salt to taste


Input: Cider vinegar to taste


Input: 1 cup unseasoned mayonnaise, homemade if possible

1 cup unseasoned mayonnaise , homemade if possible

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: 1 teaspoon chopped parsley


Input: 1 teaspoon chopped pickled hot peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped shallots


Input: 6 tablespoons unsalted butter


Input: 1/2 teaspoon lemon juice


Input: Salt (sea salt recommended)

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

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 48 grinds white pepper or 1/2 teaspoon

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: 4 tablespoons heavy cream


Input: 4 3-inch rounds of pastry (see pate brisee recipe)

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

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

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


Input: 1 1/4 cups flour


Input: 1/2 teaspoon salt


Input: 1/2 cup unsalted butter


Input: 3 to 4 tablespoons water


Input: Melted unsalted butter


Input: Corn oil for deep frying

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


Input: 2 cups fresh corn kernels


Input: 2 cups assorted prepared vegetables such as baby carrots, fennel, cucumbers, pearl onions and baby turnips, cut in 2-inch pieces

2 cups assorted prepared vegetables such as baby carrots , fennel , cucumbers , pearl onions and baby turnips , cut in 2-inch pieces

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 I-COMMENT I-COMMENT O 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 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

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 egg whites


Input: 1/2 cup chopped dill pickles


Input: 1 to 2 teaspoons granulated maple sugar, depending on sweetness of corn (see note)

1 to 2 teaspoons granulated maple sugar , depending on sweetness of corn ( see note )

B-QTY O B-RANGE_END B-UNIT 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

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 20 grinds white pepper, or 1/4 teaspoon

20 grinds white pepper , or 1/4 teaspoon

B-QTY B-COMMENT B-NAME I-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 egg yolks


Input: 1/2 teaspoon salt


Input: 4 to 6 tablespoons unbleached flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 live lobsters, about 1 pound each

B-QTY B-NAME I-NAME O 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: Coarsely chopped Italian parsley for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Jerusalem artichokes, cut in 1/4 inch dice

1/2 cup Jerusalem artichokes , cut in 1/4 inch dice

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small leeks, cut into thin rounds

B-QTY B-NAME I-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: Salt and white pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 2 cups fish or salmon stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 sprigs fresh thyme


Input: 2 tablespoons finely julienned fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon grated fresh ginger


Input: 1 pound bay scallops (preferably New England)

1 pound bay scallops ( preferably New England )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch of coarse salt


Input: Pinch of ground cumin


Input: 7 tablespoons extra-virgin olive oil


Input: 1 cup seedless green grapes (peeling is optional)

1 cup seedless green grapes ( peeling is optional )

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup sweet apple cider


Input: 2 cups hard apple cider


Input: 1 pound salmon fillet


Input: 1/2 garlic clove


Input: 1 1/2 teaspoons aged sherry vinegar


Input: 2 1/2 pounds fava beans


Input: 1 1/2 tablespoons dry oloroso sherry


Input: 1/4 cup soft bread crumbs


Input: 1 tablespoon black raisins


Input: 1 teaspoon chopped savory


Input: Freshly ground black pepper


Input: Few drops lemon juice


Input: 2 tablespoons chopped parsley


Input: 4 ounces ricotta salata cheese, chilled

4 ounces ricotta salata cheese , chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped rosemary


Input: 1 1/2 cups thinly sliced spring onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped garlic


Input: 3 tablespoons extra-virgin olive oil, plus extra to drizzle over pasta

3 tablespoons extra-virgin olive oil , plus extra to drizzle over pasta

B-QTY B-UNIT B-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

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


Input: 3 pounds fava beans


Input: 1 pound garganelli pasta


Input: Salt


Input: 1 tablespoon white-wine vinegar


Input: 1 tablespoon white wine


Input: 1/3 cup finely chopped parsley


Input: Small pinch crushed chili pepper


Input: 3 teaspoons crushed imported oregano


Input: 2 cups 1/4-inch-diced Pecorino


Input: Toscano (a sheep's milk cheese that's firm enough to dice but not so firm that it crumbles)

Toscano ( a sheep's milk cheese that's firm enough to dice but not so firm that it crumbles )

B-NAME O 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 I-COMMENT O

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

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


Input: Extra-virgin olive oil (Canora uses Laudemio)

Extra-virgin olive oil ( Canora uses Laudemio )

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

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground black pepper


Input: 2 spring onions or 2 scallions, finely chopped

2 spring onions or 2 scallions , finely chopped

B-QTY B-NAME I-NAME B-COMMENT B-QTY 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: Salt


Input: 4 pounds fava beans


Input: 1 teaspoon of water


Input: 2 cups beef stock (preferably homemade) reduced to 3/4 of a cup

2 cups beef stock ( preferably homemade ) reduced to 3/4 of a cup

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

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

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


Input: 1 1/2 teaspoons olive oil


Input: 8 venison chops, cut from the rack, trimmed of all fat (1 pound meat)

8 venison chops , cut from the rack , trimmed of all fat ( 1 pound meat )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon arrowroot dissolved in 1 teaspoon water

B-NAME I-NAME I-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: 1/4 pound extra-large pitted prunes


Input: 2 cups dry red wine


Input: 4 strips thick-cut bacon


Input: 1 tablespoon peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 rabbit, cut up


Input: Flour for dredging


Input: 4 leeks, sliced and thoroughly washed to remove grit

4 leeks , sliced and thoroughly washed to remove grit

B-QTY B-NAME I-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 carrots, sliced


Input: 1 clove garlic, minced


Input: 1 cup chicken stock (preferably homemade)

1 cup chicken stock ( preferably homemade )

B-QTY 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon thyme


Input: Freshly ground pepper


Input: 12 chestnuts (4 ounces)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large (8 ounce) apple, peeled, cored and quartered

1 large ( 8 ounce ) apple , peeled , cored and quartered

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

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


Input: 2 ounces dried figs


Input: 2 ounces dried apricots


Input: 3 ounces extra-large pitted prunes


Input: 1 dried chili pepper


Input: 1/2 cup chicken stock (preferably homemade)

1/2 cup chicken stock ( preferably homemade )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons ground toasted juniper berries (see note)

2 teaspoons ground toasted juniper berries ( see note )

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME B-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: Lemon juice to taste (if necessary)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch thyme


Input: 1 tablespoon red currant jelly


Input: 1 teaspoon Dijon mustard


Input: 1 tablespoon butter


Input: 1 tablespoon peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 6 pork medallions (about 1 1/2 pounds)

6 pork medallions ( about 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Berries or candied violets or chestnuts for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups dry white wine


Input: 1/2 pound extra-large pitted prunes


Input: 2 1/2 cups heavy cream Berries or candied violets or chestnuts for garnish

2$1/2 cups heavy cream Berries or candied violets or chestnuts for garnish

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

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

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


Input: 1 1/4 pounds shiitake mushrooms


Input: 1/4 pound vermicelli or capellini


Input: 2 tablespoons finely chopped scallions or chives

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon sesame oil


Input: 1 teaspoon soy sauce


Input: 1/4 teaspoon grated fresh ginger


Input: 1/8 teaspoon five-spice powder


Input: 1 1/4 pounds imported white chocolate


Input: 1 cup sugar


Input: 1/2 cup water


Input: 3/4 cup egg whites (whites from approximately 6 eggs)

3/4 cup egg whites ( whites from approximately 6 eggs )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup dark rum


Input: 3 tablespoons vanilla extract


Input: 2 1/4 teaspoons finely minced garlic


Input: 2 cups thinly sliced onions, loosely packed

2 cups thinly sliced onions , loosely packed

B-QTY 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: Freshly ground pepper to taste

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


Input: 1/4 teaspoon Tabasco sauce


Input: 1 cup plus 2 tablespoons olive oil, approximately

1 cup plus 2 tablespoons olive oil , approximately

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 teaspoons dried thyme


Input: 1/2 teaspoon herbes de Provence, optional

1/2 teaspoon herbes de Provence , optional

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sugar


Input: Salt to taste if desired

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


Input: 1/4 cup tomato paste


Input: 1 tablespoon balsamic vinegar


Input: 1/3 cup red-wine vinegar


Input: 1/4 teaspoon chopped parsley


Input: 1/2 cup finely chopped onions


Input: 1/2 teaspoon finely minced garlic


Input: 2 1/2 cups cubed tomatoes, fresh or canned

2$1/2 cups cubed tomatoes , fresh or canned

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: 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 teaspoons Dijon-style mustard


Input: 1 teaspoon vinegar, preferably apple-honey or malt

1 teaspoon vinegar , preferably apple-honey or malt

B-QTY B-UNIT B-NAME O 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 teaspoons plus 1 tablespoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 teaspoons balsamic vinegar


Input: Salt to taste if desired

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


Input: 1/4 cup vinaigrette sauce (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups water


Input: 2 tablespoons balsamic vinegar


Input: 1 teaspoon crushed black peppercorns


Input: 3 sprigs fresh thyme or 1/2 teaspoon dried

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: 4 bay leaves


Input: 1/3 cup finely chopped onions


Input: 2 large cloves garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs fresh parsley


Input: 1 tablespoon finely chopped scallions


Input: 1/4 pound skin and fat from smoked ham or smoked goose breast

B-QTY B-UNIT B-NAME I-NAME I-NAME B-COMMENT O I-COMMENT I-COMMENT O 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: 1/4 pound dried black-eyed peas


Input: 1/2 cup balsamic vinegar


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon finely minced garlic


Input: 1 teaspoon finely chopped shallots


Input: 4 1/2-inch thick slices fresh American foie gras, about 5 ounces

4$1/2-inch thick slices fresh American foie gras , about 5 ounces

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 4 thin slices smoked goose breast, about 2 ounces

4 thin slices smoked goose breast , about 2 ounces

B-QTY B-COMMENT B-UNIT B-COMMENT B-NAME I-NAME O I-COMMENT 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: 8 small leaves Belgian endive


Input: 4 leaves radicchio or other red-leaf lettuce, cut in half lengthwise

4 leaves radicchio or other red-leaf lettuce , cut in half lengthwise

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

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Input: 2 teaspoons olive oil


Input: 4 to 8 thin slices cooked country ham or prosciutto, about 1/4 pound total weight

4 to 8 thin slices cooked country ham or prosciutto , about 1/4 pound total weight

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Input: 8 small sprigs fresh watercress


Input: 1 cup black-eyed peas vinaigrette (see recipe)

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Input: 2 teaspoons drained capers


Input: 4 lemon halves


Input: 2 teaspoons Dijon-style mustard


Input: 1/2 teaspoon paprika


Input: 6 ounces lump crab meat


Input: 1 teaspoon lemon juice


Input: 16 thin lemon slices, seeded and peeled

16 thin lemon slices , seeded and peeled

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Input: 1/4 cup finely chopped parsley


Input: 10 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 1/2 cup flour


Input: 3/4 cup coarsely chopped celery


Input: 3/4 cup coarsely chopped carrots


Input: Salt to taste if desired

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


Input: 2 bay leaves


Input: 3/4 cup coarsely chopped onions


Input: 1 cup dry white wine


Input: 4 lobes fresh sweetbreads


Input: 2 tablespoons framboise or kirsch


Input: 3 tablespoons raspberry jam


Input: 1 teaspoon sugar


Input: 2 pounds ripe figs


Input: 1/2 cup honey


Input: 2 cups heavy cream


Input: 1 1/2 cups milk


Input: 1 teaspoon vanilla extract


Input: 2 slices lemon peel


Input: 10 coriander seeds, crushed coarsely and tied in a cheesecloth

10 coriander seeds , crushed coarsely and tied in a cheesecloth

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Input: 1 10- to 11-inch short-crust pastry shell, unbaked

1 10- to 11-inch short-crust pastry shell , unbaked

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Input: 3 whole eggs


Input: 3 yolks


Input: 4 sprigs fresh mint


Input: Freshly ground black pepper


Input: 4 smoked trout fillets


Input: 1 pound fresh figs


Input: 1 cup mascarpone


Input: 2 tablespoons thin honey


Input: 1 pint raspberries


Input: 2 tablespoons sugar


Input: 8 fresh ripe figs


Input: 1 cup creme fraiche (or substitute whipped cream)

1 cup creme fraiche ( or substitute whipped cream )

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Input: 3 tablespoons horseradish


Input: 2 teaspoons capers (preferably salt cured), coarsely chopped

2 teaspoons capers ( preferably salt cured ) , coarsely chopped

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Input: 1/2 cup sour cream


Input: 1 tablespoon fresh lemon juice


Input: 3 tablespoons extra virgin olive oil

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Input: Inner leaves from a head of soft green lettuce, pulled into large pieces (about 3 cups)

Inner leaves from a head of soft green lettuce , pulled into large pieces ( about 3 cups )

B-COMMENT I-COMMENT I-COMMENT 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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Input: 1 tablespoon dry Sherry


Input: 1/4 teaspoon hot red pepper flakes

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Input: 1/2 small red onion, thinly sliced

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Input: Kosher salt


Input: 1 celery heart, sliced diagonally very thin

1 celery heart , sliced diagonally very thin

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Input: 12 ounces assorted greens, like kale, collard, Swiss chard

12 ounces assorted greens , like kale , collard , Swiss chard

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

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Input: 1 large clove garlic


Input: 1 teaspoon olive oil


Input: 1 cup no-salt-added chicken stock


Input: Freshly ground black pepper


Input: 8 Moroccan olives or other oil-cured olives

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Input: 8 ounces fresh pappardelle or other fresh pasta, like linguine

8 ounces fresh pappardelle or other fresh pasta , like linguine

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

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Input: 1 teaspoon lemon juice


Input: 3 tablespoons reduced-fat ricotta


Input: 1 clove garlic


Input: 1 teaspoon fresh thyme leaves


Input: 1/4 pound strong-flavored feta cheese, like Bulgarian

1/4 pound strong-flavored feta cheese , like Bulgarian

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Input: 1/2 cup nonfat plain yogurt


Input: 1/4 pound sweet butter, plus butter for greasing pans

1/4 pound sweet butter , plus butter for greasing pans

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Input: 1/2 to 1 jalapeno or Serrano chili

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Input: Confectioners' sugar


Input: 2 large eggs, plus 4 egg yolks

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Input: 1/2 cup granulated sugar


Input: 2 teaspoons dark rum or Cognac

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Input: 1 teaspoon pure vanilla extract


Input: 6 pear halves cooked in red wine (see recipe)

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Input: 2 tablespoons cassis


Input: 3 pears, about 1/2 pound each

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Input: 2 cups dry red wine


Input: 4 whole cloves


Input: Peel of one lemon, yellow part only

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Input: 1/2 cup brown sugar


Input: 1/2 cup sifted flour


Input: 1/2 cup unsweetened cocoa powder, preferably Dutch

1/2 cup unsweetened cocoa powder , preferably Dutch

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Input: 2 teaspoons powdered instant coffee


Input: 1 teaspoon baking powder


Input: 1/8 teaspoon salt, if desired

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Input: 1 pint fresh strawberries


Input: 1 cup water


Input: 1/4 cup sugar, approximately


Input: 1 pint fresh raspberries


Input: 1 pint fresh blackberries


Input: 6 teaspoons black sturgeon or red salmon caviar

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Input: 1 kiwi fruit, peeled


Input: 2 1/4 pounds skinless, boneless salmon fillets, cut into six portions of equal weight

2$1/4 pounds skinless , boneless salmon fillets , cut into six portions of equal weight

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Input: 2 tablespoons clarified butter (see instructions)

2 tablespoons clarified butter ( see instructions )

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Input: 1 cup heavy cream


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: 2 cups fish or clam broth

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Input: 2 cups finely shredded dandelion greens

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Input: 4 tablespoons butter


Input: 2 teaspoons white vinegar


Input: 1/4 cup virgin olive oil


Input: 2 teaspoons balsamic vinegar


Input: 2 tablespoons large bottled capers, drained

2 tablespoons large bottled capers , drained

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Input: 3 tablespoons lightly toasted pine nuts, optional

3 tablespoons lightly toasted pine nuts , optional

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Input: 1/2 teaspoon crushed red peppercorns, optional

1/2 teaspoon crushed red peppercorns , optional

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Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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Input: 1 cup finely chopped onion


Input: 2 cups imported raw Italian rice

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Input: 2 ounces prosciutto, cut into fine shreds, about 3/4 cup

2 ounces prosciutto , cut into fine shreds , about 3/4 cup

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Input: 3/4 cup grated Parmesan cheese


Input: 1/2 pound red Treviso or other radicchio or red-leaf lettuce

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Input: 1/3 cup imported sun-dried tomatoes (in virgin olive oil) cut into slivers

1/3 cup imported sun-dried tomatoes ( in virgin olive oil ) cut into slivers

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Input: 4 tablespoons butter


Input: 2 ounces pancetta (Italian salt pork, available in pork specialty shops), diced finely, about 1/2 cup loosely packed

2 ounces pancetta ( Italian salt pork , available in pork specialty shops ) , diced finely , about 1/2 cup loosely packed

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

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Input: 2 cups hot water


Input: 4 cups rich chicken or beef broth

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Input: 1/2 cup dried Italian mushrooms


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

1 sprig fresh rosemary , or 1/2 teaspoon dried thyme

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Input: Salt and freshly ground black pepper

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Input: 1 28-ounce can Italian plum tomatoes

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Input: 1 ounce dried funghi porcini mushrooms

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Input: 1/2 medium-size carrot


Input: 1 rib celery


Input: 1 small- or 1/2 medium-size yellow onion

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Input: 1/2 clove garlic, peeled


Input: 4 or 5 sweet Italian sausages, preferably fennel-flavored

4 or 5 sweet Italian sausages , preferably fennel-flavored

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Input: 3 tablespoons olive oil


Input: 1 or 2 tablespoons brown sugar, preferably unrefined

1 or 2 tablespoons brown sugar , preferably unrefined

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Input: Scant 1 cup blanched almonds


Input: 1/2 cup granulated sugar


Input: 7 tablespoons unsalted butter, melted and cooled

7 tablespoons unsalted butter , melted and cooled

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Input: 2 egg yolks


Input: 2 teaspoons lemon juice


Input: Grated zest of 1 lemon


Input: 1 teaspoon vanilla extract


Input: 1/4 teaspoon almond extract


Input: 7/8 cup fine yellow or white corn meal

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Input: Scant 3/4 cup all-purpose flour


Input: Pinch salt


Input: Butter for greasing the pan


Input: 1/4 cup skinned, toasted hazelnuts (or blanched almonds), coarsely chopped

1/4 cup skinned , toasted hazelnuts ( or blanched almonds ) , coarsely chopped

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

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Input: 8 small white onions, about 3/4 pound, peeled

8 small white onions , about 3/4 pound , peeled

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Input: 8 small red waxy potatoes, about 3/4 pound

8 small red waxy potatoes , about 3/4 pound

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Input: 1/2 pound mushrooms, thinly sliced

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Input: 1 bay leaf


Input: 1/2 cup dry white wine


Input: 1/2 cup chicken broth


Input: 2 tablespoons finely chopped parsley


Input: 2 1/2 tablespoons butter


Input: 2 tablespoons minced onion


Input: 1/2 teaspoon minced garlic


Input: 1 cup uncooked rice


Input: 1 1/2 cups chicken broth


Input: 3 sprigs parsley


Input: 1 sprig fresh or 1/4 teaspoon dried thyme

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Input: 1/2 bay leaf


Input: 4 1/2 cups water


Input: 1 teaspoon salt


Input: 2 cups polenta, medium-grain cornmeal or grits

2 cups polenta , medium-grain cornmeal or grits

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

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Input: 1/3 cup cold water plus 4 1/2 cups water

1/3 cup cold water plus 4$1/2 cups water

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Input: 2 cups polenta or medium-grain cornmeal

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

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Input: 7 tablespoons unsalted butter


Input: 1 teaspoon salt


Input: 1/2 clove garlic, peeled


Input: 2/3 cup grated parmigiano reggiano cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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Input: 6 tablespoons lemon rind


Input: Confectioners' sugar for topping


Input: 4 Cornish game hens, about 1 pound each

4 Cornish game hens , about 1 pound each

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Input: 2 cups unbleached flour


Input: Pinch salt


Input: 4 eggs


Input: 2 cups granulated sugar


Input: 6 tablespoons flour


Input: 6 tablespoons fresh lemon juice


Input: 1 cup butter, softened


Input: 1/2 cup confectioners' sugar


Input: 4 ounces bitter (or unsweetened) chocolate

4 ounces bitter ( or unsweetened ) chocolate

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Input: 1 bar (3 1/2 ounces) milk chocolate with cappuccino filling

1 bar ( 3$1/2 ounces ) milk chocolate with cappuccino filling

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

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Input: 8 large eggs


Input: 1 cup plus 2 tablespoons sugar

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Input: 2 tablespoons espresso powder dissolved in 1 cup boiling water

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Input: Flour for dusting the pan

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


Input: 12 ounces bittersweet chocolate


Input: 1 pound unsalted butter, plus extra for greasing the pan

1 pound unsalted butter , plus extra for greasing the pan

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Input: Fleur de sel or other flaky sea salt

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons cider vinegar


Input: Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks

Nonstick spray or vegetable oil , for greasing baking sheet and breadsticks

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

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

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


Input: 1/2 teaspoon unflavored gelatin powder


Input: 1/4 teaspoon sea salt


Input: Pinch of dried herbes de Provence

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: 1 1/2 tablespoons extra virgin olive oil

1$1/2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup tapioca starch (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon nonfat dry milk powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon xanthan gum (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup organic brown rice flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups dark brown sugar


Input: 1/2 pint blackberries, rinsed


Input: Mint sprigs


Input: 1/2 teaspoon plus 1/8 teaspoon active dry yeast

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

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Input: 4 cups vanilla ice cream


Input: 1/2 pint raspberries, rinsed


Input: 1 pint strawberries, rinsed and hulled

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

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Input: 1 cup half-and-half


Input: 1 pint blueberries, rinsed and picked over

1 pint blueberries , rinsed and picked over

B-QTY B-UNIT B-NAME O 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: 1/4 cup plus one tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 3 lemons


Input: Juice of 3 oranges


Input: 1/2 cup orange liqueur


Input: 2 cups flour


Input: 2 tablespoons baking powder


Input: Pinch of salt


Input: 1/2 pound cold butter, plus butter for greasing baking dish

1/2 pound cold butter , plus butter for greasing baking dish

B-QTY B-UNIT B-COMMENT B-NAME I-COMMENT I-COMMENT B-NAME 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: Freshly ground black pepper


Input: 1 1/2 cups sugar, depending on sweetness of berries

1$1/2 cups sugar , depending on sweetness of berries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 pints strawberries, washed and hulled

3 pints strawberries , washed and hulled

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

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Input: 3 or 4 sprigs thyme, marjoram or oregano to yield 1 1/2 tablespoons of chopped leaves

3 or 4 sprigs thyme , marjoram or oregano to yield 1$1/2 tablespoons of chopped leaves

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

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


Input: 3 to 4 tablespoons skim milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh goat cheese


Input: 2 cups dry white wine or 2 cups no-salt-added fish stock

B-QTY B-UNIT B-NAME I-NAME I-NAME B-COMMENT B-QTY B-UNIT 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 1/2 teaspoons Dijon mustard


Input: 1 1/2 teaspoons balsamic vinegar


Input: 5 leaves sorrel


Input: 1 small clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons nonfat yogurt


Input: 1/4 cup reduced-fat mayonnaise


Input: 8 ounces salmon fillet


Input: 1 pound sugar snap peas


Input: 1 1/2 ounces thinly sliced prosciutto


Input: 1 teaspoon olive oil


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: 12 hot green or red peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large cloves garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1/8 teaspoon ground cumin


Input: Tabasco or Louisiana hot sauce to taste, optional

Tabasco or Louisiana hot sauce to taste , optional

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground turmeric


Input: 1/2 teaspoon stem saffron, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons honey, optional


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 cup raisins


Input: 1 cup drained canned chickpeas


Input: 2 1/2 cups quick-cooking couscous grain


Input: 4 cups water


Input: 3 tablespoons butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Harissa (see recipe), optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 9 cups water or chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cinnamon stick or 1/2 teaspoon ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cumin


Input: 2 tablespoons corn oil or melted butter

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: 1 large onion, about 3/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red or green sweet pepper, about 1/2 pound

1 red or green sweet pepper , about 1/2 pound

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT 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: 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: 1 tablespoon butter


Input: 1/4 cup chopped fresh basil


Input: 1 chicken, 3 1/2 pounds, cut into serving pieces

1 chicken , 3$1/2 pounds , cut into serving pieces

B-QTY B-NAME B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound zucchini and/or yellow squash

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 white turnips, about 3/4 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: 3 carrots, about 3/4 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dried thyme


Input: 1 bay leaf


Input: 2 cups peeled, chopped fresh tomatoes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onions


Input: 1 teaspoon finely minced garlic


Input: 1/8 teaspoon finely grated nutmeg


Input: 1 tablespoon peanut, corn or vegetable oil

1 tablespoon peanut , corn or vegetable oil

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

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Input: 1 teaspoon crumbled rosemary leaves


Input: 3/4 cup chicken broth


Input: 2 tablespoons olive oil


Input: 1 egg, lightly beaten


Input: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup ricotta cheese


Input: 1 tablespoon finely chopped garlic


Input: 2 cups thinly sliced mushrooms, about 1/4 pound

2 cups thinly sliced mushrooms , about 1/4 pound

B-QTY B-UNIT B-COMMENT I-COMMENT B-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: 1 tablespoon butter


Input: 1 pound fresh spinach in bulk or 1 10-ounce package in plastic

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME B-COMMENT B-QTY I-COMMENT I-COMMENT B-NAME 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: Freshly ground pepper to taste


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 cup finely chopped, loosely packed fresh basil

1 cup finely chopped , loosely packed fresh basil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 breasts of lamb with pockets for stuffing

B-QTY B-NAME I-NAME I-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: Fresh tomato sauce (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg, lightly beaten


Input: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped, loosely packed parsley

1/2 cup finely chopped , loosely packed parsley

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 pounds lean ground pork


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 tablespoon curry powder


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 2 pounds ground lean beef


Input: 1/3 cup toasted pine nuts


Input: 1 cup fine bread crumbs


Input: 2 tablespoons finely chopped garlic


Input: 1 tablespoon olive oil


Input: Freshly ground pepper to taste


Input: 3 tablespoons butter


Input: 1/2 cup hot milk


Input: 2 cups cooked fresh or frozen green peas

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: 1 teaspoon sugar


Input: 1/2 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup crushed, canned imported tomatoes

1 cup crushed , canned imported 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: Freshly ground pepper to taste

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


Input: 1 tablespoon finely minced garlic


Input: 3/4 cup finely chopped onions


Input: 1 tablespoon peanut, vegetable or corn oil

1 tablespoon peanut , vegetable or corn 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: Additional extra virgin olive oil if necessary

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 Russet potatoes, about 2 pounds, peeled and cut into 1 1/2-inch cubes

6 Russet potatoes , about 2 pounds , peeled and cut into 1$1/2-inch cubes

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

NoCAP YesCAP 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


Input: 1 small clove garlic or 1/2 large clove, or to taste

1 small clove garlic or 1/2 large clove , or to taste

B-QTY O B-UNIT B-NAME O I-COMMENT I-COMMENT B-UNIT I-COMMENT O 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: Salt to taste


Input: 4 chopped basil leaves, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons pine nuts


Input: 1 cup sun-dried tomatoes, with their oil

1 cup sun-dried tomatoes , with their oil

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: 4 tablespoons chopped fresh parsley


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) as dictated

1 tablespoon fresh thyme leaves ( or 1 teaspoon dried ) as dictated

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

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

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


Input: 1/2 to 1 cup chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 stalks celery, chopped


Input: 2 cloves garlic, chopped


Input: 1 medium onion, chopped

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


Input: 2 tablespoons unsalted butter


Input: 1 cup port


Input: 2 pounds fresh chestnuts


Input: 1 large onion, chopped

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


Input: 1 clove garlic, minced


Input: 4 stalks celery, chopped


Input: Liver from the goose


Input: Herb bouquet (thyme, parsley and bay leaf tied in cheesecloth)

Herb bouquet ( thyme , parsley and bay leaf tied in cheesecloth )

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

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

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


Input: 1 pound prunes, pitted


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh sage leaves, loosely packed, or 1 tablespoon dried

1/2 cup fresh sage leaves , loosely packed , or 1 tablespoon dried

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

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


Input: 1 tablespoon blanched orange peel


Input: 2 eggs, lightly beaten


Input: 2 cups white bread crumbs


Input: 4 Granny Smith apples, peeled, cored and chopped

4 Granny Smith apples , peeled , cored and chopped

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped parsley to garnish


Input: 1 tablespoon butter


Input: Lemon juice to taste


Input: 3 tablespoons red currant jelly


Input: 1 cup dry white wine


Input: 1 tablespoon cornstarch


Input: 1 cup port


Input: 1 carrot, chopped


Input: 1 stalk celery, chopped


Input: Giblets, neck and wing tips of the goose

Giblets , neck and wing tips of the goose

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped

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


Input: 2 tablespoons butter


Input: 2 tablespoons Cognac


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped onion


Input: 1 cup rice


Input: 1 1/2 cups water


Input: 1 bay leaf


Input: Salt to taste if desired

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


Input: 2 cups fresh peas or one 10-ounce package frozen peas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 8- to 10-pound goose

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


Input: Juice of 1/2 lemon


Input: Coarse salt and freshly ground pepper

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

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: 1/8 teaspoon cayenne pepper


Input: 2 cups crushed or blended canned 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: 1/2 cup bottled clam juice


Input: 1/2 cup dry white wine


Input: 4 tablespoons coarsely chopped fresh tarragon or 1 teaspoon dried tarragon

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

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 finely chopped shallots


Input: 1 tablespoon finely chopped onion


Input: 1/2 teaspoon finely minced garlic


Input: 1 1/2 pounds sea scallops


Input: 2 tablespoons olive oil


Input: 3 to 4 tablespoons soft butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 to 16 slices of plain white bread

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Handful of chocolate batons ( 1/2 inch long) or chocolate chips (about 1/3 cup)

Handful of chocolate batons ( 1/2 inch long ) or chocolate chips ( about 1/3 cup )

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

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

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


Input: 1/2 cup heavy cream


Input: 1/4 pound butter


Input: 2 slices prosciutto


Input: 2 cups Italian (Arborio) rice

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Parmesan cheese, freshly grated

1/2 cup Parmesan cheese , freshly grated

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces dark (bittersweet) chocolate

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 5 large egg yolks


Input: Pinch of sugar (optional)

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Input: Sour cream, chopped scallions, cucumbers, radishes and hard-cooked eggs

Sour cream , chopped scallions , cucumbers , radishes and hard-cooked eggs

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Input: 2 pounds peas in their pods (see note)

2 pounds peas in their pods ( see note )

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

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Input: 2 quarts broth, chicken or beef

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Input: 1/4 teaspoon white pepper, or to taste

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Input: Juice of 1/2 lemon, or to taste

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Input: 2 tablespoons flour


Input: 1 1/2 teaspoons salt, or to taste

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Input: 1 1/2 pounds spinach


Input: 1/2 teaspoon salt


Input: Pinch of white pepper


Input: 1/2 teaspoon dry mustard


Input: 3 tablespoons lemon juice, or to taste

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Input: 1 to 1 1/2 cups olive oil or salad oil, or a combination of both

1 to 1$1/2 cups olive oil or salad oil , or a combination of both

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

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Input: 1/2 cup tightly packed combination of parsley leaves, chervil, watercress and spinach, washed and without stems

1/2 cup tightly packed combination of parsley leaves , chervil , watercress and spinach , washed and without stems

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

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Input: 1/2 cup sour cream


Input: 3/4 cup milk


Input: 6 cups water


Input: 2 tablespoons heavy cream


Input: Mixture of fresh fruit, such as red or yellow raspberries, strawberries or blueberries, for filling

Mixture of fresh fruit , such as red or yellow raspberries , strawberries or blueberries , for filling

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


Input: 2 egg yolks


Input: 3 tablespoons cold water


Input: 2 eggs


Input: 1 1/2 cups of cold butter, cut into tablespoon-size pieces

1$1/2 cups of cold butter , cut into tablespoon-size pieces

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Input: 3 cups flour


Input: 1/2 tablespoon sugar


Input: 1/4 teaspoon salt


Input: 3 tablespoons Grand Marnier


Input: 1 quart fresh raspberries (or two 12-ounce packages of frozen raspberries)

1 quart fresh raspberries ( or two 12-ounce packages of frozen raspberries )

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

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Input: 1/4 to 1/3 cup sugar


Input: 1/2 pint ripe raspberries per serving

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Input: Raspberry sauce (see recipe)

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Input: 1 or two large, fresh, ripe figs per serving

1 or two large , fresh , ripe figs per serving

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

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Input: Mint leaves, for decoration


Input: Zest of one lemon


Input: 1 vanilla bean


Input: 1 cup sugar


Input: 1 cinnamon stick


Input: 2 1/4 cups sugar


Input: 2 tablespoons cognac


Input: 1 bottle red Burgundy wine, approximately (see note)

1 bottle red Burgundy wine , approximately ( see note )

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

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Input: 8 Bartlett or Comice pears, ripe, yet firm (see note)

8 Bartlett or Comice pears , ripe , yet firm ( see note )

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


Input: 3 tablespoons creme de cassis


Input: 1 tablespoon sugar


Input: 1 two-pound-one-ounce jar of black currants in heavy syrup

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

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Input: Chocolate, too???


Input: Double the buttercream recipe


Input: 1 cup cornstarch


Input: 3/4 cup ground and roasted hazelnuts or almonds

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Input: 1 1/2 teaspoons almond extract


Input: Pinch of salt


Input: 9 egg whites


Input: 1/3 teaspoon cream of tartar


Input: 3/4 cup sugar