Input: 1 pound sweet butter, softened but still cool, cut into tablespoon-size pieces

1 pound sweet butter , softened but still cool , 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 I-COMMENT

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


Input: 1 tablespoon instant espresso coffee, or leftover fresh

1 tablespoon instant espresso coffee , or leftover fresh

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: 1/2 pound semisweet chocolate


Input: 2/3 cup cornstarch


Input: 1/2 cup finely ground roasted hazelnuts or almonds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 eggs


Input: 1/3 teaspoon cream of tartar


Input: 1 teaspoon almond extract


Input: Pinch of salt


Input: 1 1/2 cup sugar


Input: 2 tablespoons heavy cream


Input: 6 egg whites


Input: White butcher's string


Input: 1 1/2 pounds of puff pastry (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg yolk


Input: 1/4 teaspoon almond extract


Input: 1 tablespoons dark rum


Input: 1/2 cup finely ground blanched almonds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 1/4 cup sugar


Input: 1 egg


Input: 1/2 pound semisweet chocolate


Input: 1 cup cream, approximately


Input: 1 pound semisweet chocolate


Input: 1 teaspoon vanilla


Input: 1 1/2 cups sugar


Input: 12 eggs


Input: 1 cup cocoa


Input: 1/2 pound butter


Input: 5 egg yolks


Input: 2 tablespoons cognac


Input: 5 egg whites


Input: 1/2 cup sugar


Input: 1 cup heavy cream


Input: 1 cup unbleached white flour


Input: 2 teaspoons salt


Input: 2 1/4 cups heavy cream


Input: Additional flour for rolling


Input: 12 ounces semisweet chocolate


Input: 2 pounds flour


Input: 2 pounds unsalted butter, at room temperature

2 pounds unsalted butter , at room temperature

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: Golden raspberries


Input: 1 cup milk


Input: 1 vanilla bean


Input: 1/4 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 egg yolks


Input: 1 tablespoon rice flour


Input: 1 tablespoon cornstarch


Input: 1 teaspoon unsalted butter


Input: 1 cup heavy cream, softly whipped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound Puff Pastry (see recipe)

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Nasturtium flowers for garnish, optional

Nasturtium flowers for garnish , optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 four-to-six-pound center-cut whole loin of pork (weight with bone in). Remove or have the butcher remove the meat from the bone in one piece

1 four-to-six-pound center-cut whole loin of pork ( weight with bone in ) . Remove or have the butcher remove the meat from the bone in one piece

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

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

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

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


Input: 1/4 cup Grand Marnier


Input: 1 tablespoon plain gelatin


Input: 1 six-ounce jar of red-currant jelly

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pints of perfect, ripe strawberries, approximately

3 pints of perfect , ripe strawberries , approximately

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon vanilla extract


Input: 1 small egg, beaten

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


Input: 1 1/2 cups flour


Input: 4 tablespoons sugar


Input: 1/4 pound unsalted butter, at room temperature

1/4 pound unsalted butter , at room temperature

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: 5 ounces finely ground blanched almonds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground allspice


Input: 1/4 teaspoon ground cloves


Input: 1 teaspoon Tabasco sauce


Input: 2 bay leaves


Input: 1 teaspoon horseradish


Input: 3 tablespoons chili sauce


Input: 3 tablespoons Worcestershire sauce


Input: 3 tablespoons brown sugar


Input: 1/4 cup vinegar


Input: 1 teaspoon dry mustard


Input: 2 cups chicken broth


Input: 4 garlic cloves, minced


Input: 1/2 cup butter


Input: 2 cups finely chopped onions


Input: 1/2 teaspoon dry mustard


Input: 1 tablespoon sugar


Input: 1 tablespoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup butter


Input: 1 cup ketchup


Input: 1/2 cup Worcestershire sauce


Input: 1 cup strong black coffee


Input: 1 teaspoon black pepper


Input: 1 tablespoon chili powder


Input: 1 teaspoon white pepper


Input: 1 teaspoon hot red-pepper flakes


Input: 1/2 teaspoon ground sage


Input: 2 tablespoons celery salt


Input: 1 teaspoon sesame seeds


Input: 1/4 cup paprika


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: 3 tablespoons butter


Input: 1 lemon, unpeeled, thinly sliced and seeds removed

1 lemon , unpeeled , thinly sliced and seeds removed

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: 1 clove garlic, finely minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons grated fresh ginger


Input: 2 tablespoons dry mustard


Input: 1 cup brown sugar


Input: 2/3 cup corn oil


Input: 5 tablespoons Worcestershire sauce


Input: 1 cup cider or red-wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups ketchup


Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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

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: 3 cups loosely packed mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pine nuts


Input: 12 cups loosely packed fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 cloves garlic, peeled and crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 sweet, firm, ripe bananas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups manioc flour, (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: Select a whole lamb weighing about 25 pounds, dressed, ready-tocook weight

Select a whole lamb weighing about 25 pounds , dressed , ready-tocook weight

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

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


Input: 1/4 cup coarsely chopped garlic


Input: 1/4 cup safflower oil


Input: 1 cup olive oil


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh or dried rosemary leaves

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: 1/4 cup coarsely chopped garlic


Input: 4 cups redwine vinegar


Input: 1/2 cup chopped fresh or dried rosemary

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 black pepper


Input: Salt, to taste, if desired

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 cups finely chopped onions


Input: 6 whole cloves garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups olive oil


Input: 2 2/3 cups red-wine vinegar


Input: 1 cup finely chopped parsley


Input: 2/3 cup finely chopped fresh coriander leaves, available in Chinese and Mexican markets where fresh vegetables are sold

2/3 cup finely chopped fresh coriander leaves , available in Chinese and Mexican markets where fresh vegetables are sold

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP 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 pound butter


Input: 5 cups finely sliced onions


Input: 6 cups cored tomatoes cut into half-inch cubes

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 to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 whole cloves garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups kosher salt


Input: 26 cups water


Input: To serve 50 or 60 people, use seven whole ribs of beef, each weighing about 20 to 25 pounds

To serve 50 or 60 people , use seven whole ribs of beef , each weighing about 20 to 25 pounds

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

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

YesCAP 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


Input: 4 tablespoons unsalted butter


Input: 1/4 teaspoon ground black pepper


Input: 2 teaspoons strong paprika


Input: 2 cloves garlic, finely minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bay leaves, crumbled


Input: 1/4 cup finely chopped onion


Input: 1/4 cup Worcestershire sauce


Input: 1 cup finely chopped celery


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 water


Input: 1 teaspoon sugar


Input: 2 teaspoons chili powder


Input: 1 cup ketchup


Input: 1/2 cup cider vinegar


Input: 32 cups cold water


Input: 1 cup cider vinegar


Input: 1 cup corn, peanut or vegetable oil 32 cups cold water

1 cup corn , peanut or vegetable oil 32 cups cold water

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

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: 2 cups Worcestershire sauce


Input: 1 1/2 tablespoons strong paprika


Input: 1 tablespoon Frank's Louisiana Hot Sauce (see note)

1 tablespoon Frank's Louisiana Hot Sauce ( see note )

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

NoCAP NoCAP YesCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon chili powder


Input: 1/2 bay leaf, crumbled


Input: 1 1/2 tablespoons dry mustard


Input: 1 tablespoon garlic powder


Input: 1 tablespoon salt, optional


Input: 5 pounds meaty beef neck or shank bones

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 to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons hot paprika


Input: 3 tablespoons dry mustard


Input: 2 tablespoons garlic powder


Input: 3 tablespoons black peppercorns


Input: 1 tablespoon dried orange or tangerine rind (available in Oriental markets)

1 tablespoon dried orange or tangerine rind ( available in Oriental markets )

B-QTY B-UNIT B-COMMENT I-COMMENT 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 YesCAP NoCAP NoCAP

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


Input: 12 bay leaves


Input: 1 1/2 tablespoons mild paprika


Input: 6 tablespoons sugar


Input: 6 tablespoons salt, optional


Input: 2 tablespoons black peppercorns


Input: 1 bunch lovage, with stems

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 medium leeks


Input: 1 to 1 1/2 cups wine (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup olive oil


Input: Salt & pepper to taste

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


Input: 6 pounds spareribs or poultry, to serve eight to 10 people

6 pounds spareribs or poultry , to serve eight to 10 people

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-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: Salt and pepper


Input: 1 lime


Input: 1 lemon


Input: 1/4 cup olive oil


Input: 1 large bluefish, 5 to 8 pounds, with head and tail intact

1 large bluefish , 5 to 8 pounds , with head and tail intact

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

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

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


Input: 1 lemon


Input: 1 lime


Input: Salt and pepper


Input: 1 bunch basil, with stems

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch oregano, with stems

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large bass, 4 to 5 pounds, with head and tail intact

1 large bass , 4 to 5 pounds , with head and tail intact

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

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

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


Input: 1 cup barbecue sauce


Input: 2 dozen Cherrystone clams (see note)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup olive oil, or 1/4 pound butter, melted

1/4 cup olive oil , or 1/4 pound butter , melted

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT B-QTY 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 bunch fresh fennel, with stems

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound butter, melted


Input: 1/2 bottle beer


Input: 8 trout (see note)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bunch fresh sage, with stems

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 sweet red peppers (see note)

B-QTY B-NAME I-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: 1 cup olive oil


Input: 1/4 cup red-wine vinegar


Input: Salt and pepper to taste

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


Input: 2 cloves garlic, chopped


Input: 1 bunch basil, stems discarded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound large shrimp (see note)

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 pound sea scallops


Input: 1 bunch fresh basil


Input: 1 bunch fresh scallions


Input: 1 bunch fresh basil


Input: 8 green peppers (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 yellow peppers (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 bunches dandelion greens


Input: 2 large heads radicchio


Input: 6 to 8 lobster or crab claws, parboiled, with shells left on

6 to 8 lobster or crab claws , parboiled , with shells left on

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

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


Input: 1/2 cup white wine


Input: 6 scallions, julienned


Input: Salt and pepper, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bunches arugula


Input: 1 pound shrimp


Input: 1/2 pound bay scallops


Input: 6 to 8 ears of corn, in husks (see note)

6 to 8 ears of corn , in husks ( see note )

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

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

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


Input: 1/2 cup sweet vermouth


Input: Fresh herbs - thyme, parsley or basil, to taste

Fresh herbs - thyme , parsley or basil , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Scallion ends, optional


Input: 1 pound sea or bay scallops

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh shrimp


Input: 1 pound rock crab claws, parboiled, with shells left on

1 pound rock crab claws , parboiled , with shells left on

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

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

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


Input: 1/2 pound butter, melted


Input: 1 teaspoon dry white wine


Input: Salt and pepper, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dash of cayenne


Input: 3 tablespoons chopped fresh dill


Input: 1 large whole cabbage


Input: 1/2 cup sour cream


Input: 2 tablespoons lemon juice


Input: Salt to taste


Input: 5 whole peppercorns


Input: 1 cup mayonnaise


Input: 1/2 cup creme fraiche


Input: 2 sprigs thyme


Input: 1 stalk celery


Input: 1 carrot


Input: 1 onion, stuck with cloves

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Input: 1 clove garlic


Input: 5 cups water


Input: 2 cups white wine


Input: 2 sprigs parsley


Input: 1 bay leaf


Input: 1/2 cup bechamel sauce


Input: 2 cups Dill sauce (see recipe)

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Input: 1 cup heavy cream


Input: 3/4 cup creme fraiche


Input: Dash of cayenne


Input: 1/4 teaspoon ground nutmeg


Input: 1 teaspoon salt


Input: 1/2 teaspoon ground white pepper


Input: 2 tablespoons unflavored gelatin


Input: 6 slices truffles (optional)

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Input: Sprigs of dill (optional)

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Input: 1 pound leaf spinach, blanched and squeezed

1 pound leaf spinach , blanched and squeezed

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Input: 6 cups Court Bouillon (see recipe)

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Input: 1/4 cup tarragon vinegar


Input: 2/3 cup olive oil


Input: 1 pound sole fillets, cleaned

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Input: 1/2 pound salmon fillets, cleaned and cut into thin slices

1/2 pound salmon fillets , cleaned and cut into thin slices

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Input: 2 teaspoons Dijon mustard


Input: 1 teaspoon salt


Input: 1/4 teaspoon pepper


Input: 1 teaspoon salt


Input: Vinaigrette (see recipe)

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Input: 6 cucumbers


Input: 1 cup of heavy cream


Input: 2 shallots, finely chopped


Input: 1 ounce cold butter


Input: 1 quart veal stock


Input: 1 cup dry white wine


Input: 1/2 cup dried morels, soaked overnight in one cup of water

1/2 cup dried morels , soaked overnight in one cup of water

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Input: 2 cloves garlic, crushed


Input: 1/2 cup celery


Input: 1/2 cup carrots


Input: 1/2 cup coarsely chopped onions


Input: 1 tablespoon olive oil


Input: 1 teaspoon finely diced shallots, sauteed in butter

1 teaspoon finely diced shallots , sauteed in butter

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Input: 1 teaspoon finely chopped parsley


Input: 1 teaspoon salt


Input: 1/4 teaspoon ground white pepper


Input: 1/2 teaspoon finely chopped basil


Input: 2 ounces butter, at room temperature

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Input: 2 tablespoons olive oil


Input: 2 tomatoes, peeled, seeded and diced

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Input: 1 eye of loin of veal, about 3 to 3 1/2 pounds, trimmed, with tenderloin

1 eye of loin of veal , about 3 to 3$1/2 pounds , trimmed , with tenderloin

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Input: 1 tablespoon butter


Input: 2 shallots, finely diced


Input: 2 pounds haricots verts, or string beans

2 pounds haricots verts , or string beans

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Input: Salt and pepper


Input: 11 Idaho potatoes


Input: 1/2 cup clarified sweet butter


Input: 1/2 teaspoon crushed dried rosemary or one-quarter teaspoon chopped fresh rosemary

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Input: Salt and pepper, to taste

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Input: 1 teaspoon herbes de Provence or Italian seasonings

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Input: 1 1/2 teaspoons salt


Input: 3/4 teaspoon freshly ground black pepper

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Input: 10 sprigs mint


Input: 1 egg white


Input: 1 teaspoon grated lemon rind


Input: 1 cup lemon juice


Input: 1 1/2 cups sugar


Input: 3 cups cold water


Input: 10 lemons


Input: 1 1/4 cups milk


Input: 8 ounces bittersweet or semisweet chocolate

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Input: 4 tablespoons blackberry preserves


Input: 2 teaspoons pure vanilla extract


Input: 1/4 cup confectioners' sugar


Input: 1 1/2 cups heavy cream


Input: 1 teaspoon confectioners' sugar to dust the tops of the choux puffs

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Input: 3 large eggs


Input: 3/4 cup all-purpose flour (approximately 3 3/4 ounces)

3/4 cup all-purpose flour ( approximately 3$3/4 ounces )

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Input: 1/8 teaspoons salt


Input: 1 tablespoon unsalted butter


Input: 3/4 cup water


Input: 2 tablespoons chopped parsley


Input: 1 package (10 ounces) frozen baby peas

1 package ( 10 ounces ) frozen baby peas

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Input: 3/4 pound carrots, peeled and cut into 2-inch sticks

3/4 pound carrots , peeled and cut into 2-inch sticks

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

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

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Input: 8 cloves garlic, peeled and sliced thin (3 tablespoons)

8 cloves garlic , peeled and sliced thin ( 3 tablespoons )

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Input: 1 large onion, cut into 1-inch pieces (1 1/2 cups)

1 large onion , cut into 1-inch pieces ( 1$1/2 cups )

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Input: 3 cups water


Input: 2 lamb breasts, about 3 pounds total

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Input: 2 tablespoons all-purpose flour


Input: 1 1/2 tablespoon freshly grated Parmesan cheese

1$1/2 tablespoon freshly grated Parmesan cheese

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Input: 1 1/2 cups cold milk


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1 1/2 tablespoons all-purpose flour


Input: 1 1/2 tablespoons unsalted butter


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/4 teaspoon salt


Input: 1 1/2 tablespoons olive oil


Input: 1 pound spinach, washed and drained

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Input: 1 tablespoon butter


Input: 6 large eggs


Input: 1 1/2 cups heavy cream


Input: 1 egg


Input: Salt and freshly ground white pepper to taste

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Input: 1/8 teaspoon freshly ground nutmeg


Input: 1 dash cayenne pepper


Input: 1 pound skinless boneless salmon fillet, cut into one-inch pieces

1 pound skinless boneless salmon fillet , cut into one-inch pieces

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Input: Salt and freshly ground pepper to taste

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Input: 12 tablespoons cold, unsalted butter, in small pieces

12 tablespoons cold , unsalted butter , in small pieces

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Input: 2 tablespoons snipped fresh chives


Input: 4 tablespoons fresh tarragon leaves, finely chopped

4 tablespoons fresh tarragon leaves , finely chopped

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Input: 2 large shallots, chopped fine

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Input: 2/3 cup Cognac, at least VS

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Input: 6 tablespoons dry white wine


Input: Sea salt


Input: 2 lobsters, about 1 1/2 pounds each

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Input: 4 tablespoons olive oil


Input: 2 tablespoons Italian parsley leaves, chopped

2 tablespoons Italian parsley leaves , chopped

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Input: Freshly ground pepper


Input: 2 lobsters, about 1 1/2 pounds each

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Input: 6 tablespoons unsalted butter


Input: 8 miniature carrots, washed and trimmed

8 miniature carrots , washed and trimmed

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Input: 3 cipollini onions, peeled and cut into thin half-rounds

3 cipollini onions , peeled and cut into thin half-rounds

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Input: 3 cups Sauternes


Input: 1 cup orange juice


Input: 1 thin slice of fresh ginger, peeled and julienned

1 thin slice of fresh ginger , peeled and julienned

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Input: 10 threads of saffron


Input: Salt


Input: 1 1/2 pound flank steak


Input: 1/2 cup bourbon


Input: 1/2 cup soy sauce


Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 tablespoons tightly packed fresh oregano leaves, washed and dried

2 tablespoons tightly packed fresh oregano leaves , washed and dried

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Input: 3 tablespoons olive oil


Input: 2 cloves garlic, minced


Input: 2 tablespoons grainy mustard


Input: 1 tablespoon balsamic vinegar


Input: 1 teaspoon coarse salt


Input: 4 pieces orange peel, 1 inch long and 1/2-inch wide

4 pieces orange peel , 1 inch long and 1/2-inch wide

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Input: 2 medium red onions (about 3/4 pound), peeled, ends trimmed, each cut into 6 pieces

2 medium red onions ( about 3/4 pound ) , peeled , ends trimmed , each cut into 6 pieces

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Input: 2 medium navel oranges (about 3/4 pound), peeled and sectioned

2 medium navel oranges ( about 3/4 pound ) , peeled and sectioned

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Input: 1 pound new potatoes (about 14 golf-ball size), trimmed, cut into quarters

1 pound new potatoes ( about 14 golf-ball size ) , trimmed , cut into quarters

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Input: 1 small lime, cut into 6 wedges

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Input: 2 ripe mangos, peeled, cut into 1-inch dice

2 ripe mangos , peeled , cut into 1-inch dice

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Input: 18 jumbo shrimp (about 1 1/4 pound), peeled and deveined, tails left on

18 jumbo shrimp ( about 1$1/4 pound ) , peeled and deveined , tails left on

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Input: 2 cloves garlic, crushed


Input: 1 teaspoon kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 tablespoon freshly grated ginger


Input: 2 jalapeño chilies, minced


Input: 1/2 cup low-fat buttermilk


Input: 1 teaspoon finely minced garlic


Input: 6 tablespoons olive oil


Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 2 tablespoons red-wine vinegar


Input: 1 head red leaf lettuce, about 1/2 pound

1 head red leaf lettuce , about 1/2 pound

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Input: 1 tablespoon Dijon or Dijon-style mustard

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Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 1/2 cups raw rice


Input: 1/2 cup finely chopped parsley


Input: 4 tablespoons butter


Input: 1 head escarole, about 3/4 pound

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Input: 1 cup crushed tomatoes


Input: 1/4 teaspoon dried hot red pepper flakes

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Input: 1/2 teaspoon dried crumbled oregano


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

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

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Input: 1 teaspoon thread saffron loosely packed

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Input: 1 tablespoon finely minced garlic


Input: 1/4 cup olive oil


Input: 1/2 cup finely chopped onion


Input: 3 cups water, approximately


Input: 24 cherrystone clams, about 6 pounds

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Input: 1 tablespoon sour cream


Input: 2 teaspoons lemon juice


Input: 1 tablespoon finely chopped parsley


Input: 4 teaspoons blue cheese at room temperature

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Input: 1 tablespoon mayonnaise


Input: 1 tablespoon finely chopped onion


Input: 1/4 pound cooked shrimp, peeled and deveined

1/4 pound cooked shrimp , peeled and deveined

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Input: 4 teaspoons cream cheese at room temperature

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Input: 1/4 pound caviar


Input: 1 basic sponge roll for roulades (see recipe)

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Input: 3 ounces cream cheese at room temperature

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Input: 1 cup sour cream


Input: 1/4 pound smoked salmon


Input: 1/4 cup finely chopped dill


Input: Dill sprigs for garnish


Input: 1 basic sponge roll for roulades (see recipe)

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Input: 1 basic sponge roll for roulades (see recipe)

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Input: 3 ounces cream cheese at room temperature

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Input: 1 cup sour cream


Input: 4 eggs, separated


Input: Pinch of salt


Input: 1/4 teaspoon fine sea salt


Input: Pinch ground cinnamon


Input: 1 cup (4 ounces) pecan halves

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Input: 1/4 cup butter, plus 1 teaspoon for greasing foil

1/4 cup butter , plus 1 teaspoon for greasing foil

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Input: 1/2 cup sifted flour


Input: 2 cups hot milk


Input: 3 tablespoons granulated sugar


Input: 1/4 teaspoon fine sea salt


Input: 1 teaspoon vanilla extract


Input: 2 teaspoons dark rum


Input: 2 teaspoons corn syrup


Input: 1/4 teaspoon vanilla


Input: 1 large egg white


Input: 1 tablespoon superfine sugar


Input: 3 1/2 cups heavy cream


Input: 4 tablespoons unsalted butter


Input: 1/2 cup dark brown sugar


Input: 1/2 cup light brown sugar


Input: 1 teaspoon milk


Input: 1/4 cup powdered sugar


Input: 1/4 cup sliced almonds


Input: 1/2 teaspoon cornstarch


Input: Pinch fine sea salt


Input: Juice of 1/2 lemon


Input: Pinch salt


Input: 2 teaspoons cornstarch


Input: 1/2 to 2/3 cup granulated sugar (depending on berries' sweetness)

1/2 to 2/3 cup granulated sugar ( depending on berries' sweetness )

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Input: 1 teaspoon vanilla extract


Input: 2 pounds ripe strawberries, hulled

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Input: 3/4 cup sugar


Input: 1/2 cup light corn syrup


Input: 1 tablespoon gelatin


Input: 1/4 teaspoon fine sea salt


Input: 3/4 cup granulated sugar


Input: 1/4 teaspoon fine sea salt


Input: 2 ounces bittersweet chocolate in small pieces

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Input: 1 1/4 cups sifted high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste (sift, then measure)

1$1/4 cups sifted high-fat Dutch-process cocoa like Valrhona , Pernigotti or Droste ( sift , then measure )

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

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Input: 1 egg white


Input: 1/2 teaspoon vanilla extract


Input: 36 smaller morels


Input: 3 to 4 strips nitrite-free bacon

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

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Input: 1 medium large to large onion, finely diced

1 medium large to large onion , finely diced

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Input: 4 tablespoons unsalted butter


Input: 1 cup minced pecans


Input: 2 cups heavy cream


Input: 4 tablespoons unsalted butter


Input: 1/2 cup light brown sugar


Input: 3/4 cup chicken stock


Input: 3/4 cup dry white wine


Input: Juice of 1 lemon


Input: 2 rainbow or brown trout

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


Input: 2 bay leaves


Input: 2 sprigs cilantro


Input: 2 tablespoons butter plus 6 ounces

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Input: 2 shallots, minced


Input: 1 lemon, thinly sliced


Input: 2 cups dry white wine


Input: 1 cup pinon nuts (or use pine nuts)

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Input: 12 morels of uniform size


Input: 4 sets of shad roe


Input: Salt and pepper to taste

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


Input: 1/4 pound unsalted butter, clarified

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Input: 1 tablespoon olive oil


Input: 1 cup flour


Input: 8 shad fillets


Input: Lemon wedges and tartar sauce, optional

Lemon wedges and tartar sauce , optional

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

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Input: 1 cup flour


Input: 1/2 teaspoon baking powder


Input: Salt and pepper to taste

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


Input: Vegetable oil


Input: 1/2 pound aged goat cheese, crumbled

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

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Input: 4 tomatoes, sliced


Input: 1 cup chopped fresh basil


Input: 4 to 6 soft-shell crabs


Input: 6 or more tablespoons flour


Input: 2 pounds pizza dough (available fresh at many pizzerias or frozen at supermarkets)

2 pounds pizza dough ( available fresh at many pizzerias or frozen at supermarkets )

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Input: 1/2 teaspoon cayenne pepper


Input: 1 head garlic, tip cut off

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Input: 1 tablespoon oil


Input: 3 sage leaves


Input: 1 teaspoon cumin


Input: 24 ounces mushrooms, stems removed

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Input: Salt and freshly ground pepper

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


Input: 2 butternut squash, peeled and chopped into large chunks

2 butternut squash , peeled and chopped into large chunks

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Input: 4 tablespoons chopped fresh oregano


Input: 2 tablespoons cumin


Input: 32 ounces of tiny carrots, washed and trimmed

32 ounces of tiny carrots , washed and trimmed

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Input: 6 tablespoons chopped fresh rosemary


Input: 3 tablespoons olive oil


Input: 1/2 cup olive oil


Input: 30 small red potatoes


Input: 1 tablespoon lemon juice


Input: 2 teaspoons capers, drained


Input: 1/2 pound sun-dried tomatoes


Input: 10 cloves garlic, smashed and peeled

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Input: 1 1/2 teaspoons dried oregano


Input: 1 1/2 teaspoons dried thyme


Input: 2 tablespoons minced Italian parsley


Input: 1 medium clove garlic


Input: 1/4 teaspoon kosher salt


Input: 24 pita breads, regular size

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

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Input: 14 ounces roasted red peppers, either store-bought or homemade

14 ounces roasted red peppers , either store-bought or homemade

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Input: 2 tablespoons olive oil


Input: 24 ounces of low-fat plain yogurt

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Input: 3 tablespoons chopped chives


Input: 1 tablespoon ground black pepper


Input: 1/2 teaspoon dried red-pepper flakes


Input: 7 tablespoons soy sauce


Input: 3 tablespoons light brown sugar


Input: 2 tablespoons rice-wine vinegar


Input: 2 tablespoons lemon juice


Input: 4 tablespoons chopped cilantro


Input: 6 cloves garlic, minced


Input: 4 tablespoons chopped fresh ginger


Input: 6 scallions, trimmed and minced

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Input: 4 medium eggplant


Input: 1 clove garlic, peeled and lightly crushed

1 clove garlic , peeled and lightly crushed

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Input: 2 tablespoons extra virgin olive oil

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Input: 1 tablespoon sherry vinegar


Input: 4 teaspoons sesame oil


Input: 2 tablespoons vegetable oil


Input: Minced fresh parsley for garnish

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


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 1/2 pounds big sea scallops


Input: Freshly ground pepper to taste

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


Input: 1 15-ounce container skim-milk ricotta


Input: 1 egg, beaten


Input: 1/4 teaspoon ground cumin


Input: 1/8 teaspoon ground cinnamon


Input: 2 cups oven-dried grapes (see recipe)

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Input: Freshly ground pepper to taste

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


Input: 9 lasagna noodles


Input: 6 cups rosemary-orange oven-dried tomatoes (see recipe)

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Input: 1 1/4 teaspoons salt


Input: 1 tablespoon chopped Italian parsley


Input: 3/4 cup strained tomato juice


Input: 1 cup fresh basil leaves, cut across into thin strips

1 cup fresh basil leaves , cut across into thin strips

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Input: 2 teaspoons dried thyme


Input: 3 teaspoons olive oil


Input: 1/3 cup crumbled ricotta salata or feta cheese

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Input: 1 pound farfalle


Input: 2 cups oven-dried tomatoes (see recipe) (replace rosemary and orange oils with 2 1/2 teaspoons extra-virgin olive oil and follow directions), cut lengthwise into th

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

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

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Input: 4 cups eggplant, cut into 1/3-inch cubes

4 cups eggplant , cut into 1/3-inch cubes

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

1$1/2 teaspoons salt , plus more to taste

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Input: Olive oil spray


Input: 6 anchovy fillets, cut across into thin strips

6 anchovy fillets , cut across into thin strips

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Input: 2 cups rosemary-orange oven-dried tomatoes (see recipe), quartered

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Input: 1 cup oven-dried grapes (see recipe)

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Input: 1 cup basil dried tomatoes (see recipe), halved

1 cup basil dried tomatoes ( see recipe ) , halved

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Input: 4 cups cleaned chicory, torn into bite-size pieces

4 cups cleaned chicory , torn into bite-size pieces

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Input: 4 cups cleaned radicchio, torn into bite-size pieces

4 cups cleaned radicchio , torn into bite-size pieces

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Input: 2 teaspoons salt


Input: 1 teaspoon olive oil


Input: 4 cups mixed shiitake and portobello mushrooms, stemmed and cut into 1 1/2-inch pieces

4 cups mixed shiitake and portobello mushrooms , stemmed and cut into 1$1/2-inch pieces

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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 tablespoon balsamic vinegar


Input: 3/4 cup strained tomato juice or water

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Input: 1/4 cup basil dried tomatoes (see recipe)

1/4 cup basil dried tomatoes ( see recipe )

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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: 1 tablespoon extra-virgin olive oil


Input: 1/2 teaspoon crushed red pepper


Input: 3/4 cup oven-dried grapes (see recipe)

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Input: 4 medium-size cloves garlic, peeled and minced

4 medium-size cloves garlic , peeled and minced

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Input: 1 pound linguini


Input: Freshly ground pepper to taste

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


Input: 3/4 teaspoon salt


Input: 4 cups seedless white or red grapes (or a mixture), cut in half

4 cups seedless white or red grapes ( or a mixture ) , cut in half

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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: Freshly ground pepper to taste

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


Input: 1 teaspoon salt


Input: 1 tablespoon basil oil


Input: 28 medium-size plum tomatoes, the core end cut off, halved lengthwise

28 medium-size plum tomatoes , the core end cut off , halved lengthwise

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Input: 1 tablespoon rosemary oil


Input: 28 medium-size plum tomatoes, the core end cut off, halved lengthwise

28 medium-size plum tomatoes , the core end cut off , halved lengthwise

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Input: 1/2 teaspoon orange oil


Input: Lard, vegetable shortening or vegetable oil for frying

Lard , vegetable shortening or vegetable oil for frying

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Input: Black pepper


Input: 1 1/2 cups all-purpose flour


Input: 1 teaspoon cayenne pepper


Input: 1 teaspoon hot paprika


Input: 1 cup freshly grated Parmesan or Kefalotyri cheese

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Input: 1 egg


Input: 1/2 cup bread crumbs


Input: 2 tablespoons butter


Input: 3 tablespoons flour


Input: 1 cup milk (not skim), more as needed

1 cup milk ( not skim ) , more as needed

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Input: 1 cup coarsely grated Cheddar cheese

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Input: Steamed fresh or frozen broccoli florets

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

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Input: 1 frying chicken, about 3 to 3 1/2 pounds, cut into 8 pieces

1 frying chicken , about 3 to 3$1/2 pounds , cut into 8 pieces

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Input: 2 teaspoons salt plus more for seasoning chicken pieces

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Input: 2 tablespoons fresh mint leaves, chopped

2 tablespoons fresh mint leaves , chopped

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Input: 2 tablespoons fresh parsley, chopped

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Input: 1 medium onion, peeled and finely diced

1 medium onion , peeled and finely diced

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Input: 2 cloves garlic, peeled and chopped

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Input: 1/4 pound zucchini, washed and grated

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Input: 1/2 pound ground beef


Input: 1/4 pound ground lamb


Input: Salt and pepper to taste

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


Input: 5 tablespoons olive oil


Input: 1/4 cup milk


Input: 1/4 cup sour trahana, crumbled

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Input: 2 bay leaves


Input: 1 1/2 cups chicken broth (canned is fine)

1$1/2 cups chicken broth ( canned is fine )

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Input: 2 tablespoons molasses


Input: Salt and pepper


Input: Cooked white rice for serving

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


Input: 2 cups cranberry, pinto, red, kidney or pink beans, rinsed and picked over

2 cups cranberry , pinto , red , kidney or pink beans , rinsed and picked over

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Input: 2 tablespoons neutral oil, like corn or canola

2 tablespoons neutral oil , like corn or canola

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 slab bacon, cut into 1/2-inch cubes

1/2 pound slab bacon , cut into 1/2-inch cubes

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

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Input: 3 pounds boneless pork butt or shoulder

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

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Input: 2 tablespoons maple syrup


Input: 1 tablespoon tomato paste


Input: 2 tablespoons Dijon mustard


Input: 4 cloves garlic, peeled and chopped

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

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Input: 2 large yellow onions, peeled and chopped

2 large yellow onions , peeled and chopped

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

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Input: 1/2 cup Dijon mustard


Input: 1 tablespoon apple cider vinegar


Input: 1 pound chopped chicken meat, preferably from thigh

1 pound chopped chicken meat , preferably from thigh

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

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Input: 8 chicken livers, trimmed and cut in half

8 chicken livers , trimmed and cut in half

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

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Input: 1 branch thyme


Input: 1/4 teaspoon red pepper flakes, or to taste

1/4 teaspoon red pepper flakes , or to taste

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

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Input: 2 bay leaves


Input: 2 cups chicken stock


Input: 1 pound mixed sausages and cured meat, like kielbasa, Italian sausage, breakfast links, chorizo, diced ham or bacon

1 pound mixed sausages and cured meat , like kielbasa , Italian sausage , breakfast links , chorizo , diced ham or bacon

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

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 tablespoons minced garlic


Input: 1 cup dry red wine


Input: 1 35-ounce can tomatoes, with liquid, chopped

1 35-ounce can tomatoes , with liquid , chopped

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

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Input: 6 tablespoons butter


Input: 4 tablespoons flour


Input: 4 medium-to-large white onions, diced

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

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Input: 4 celery ribs, trimmed and diced

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

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Input: 2 medium green bell peppers, diced

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

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Input: 2 medium red bell peppers, diced

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

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Input: Salt and pepper


Input: 1/2 cup packed mint, coriander and basil leaves

1/2 cup packed mint , coriander and basil leaves

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

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Input: 3 tablespoons bacon fat, or neutral oil like corn or canola

3 tablespoons bacon fat , or neutral oil like corn or canola

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

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Input: 3/4 pound minced chicken gizzards and hearts

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

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Input: 5 kaffir lime leaves (optional)

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

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Input: 16 ounces skirt steak


Input: 3 1/4 ounces sweet chocolate


Input: 2 ounces light corn syrup


Input: 6 tablespoons lime juice


Input: 3 tablespoons nam pla (Asian fish sauce)

3 tablespoons nam pla ( Asian fish sauce )

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

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Input: 1/4 cup peanut oil


Input: 2 tablespoons sesame oil


Input: 1 small Thai chili, chopped (substitute habanero for more heat, serrano for less)

1 small Thai chili , chopped ( substitute habanero for more heat , serrano for less )

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

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Input: 1 clove garlic, crushed with the side of a knife, then chopped

1 clove garlic , crushed with the side of a knife , then chopped

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 I-COMMENT

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Input: 10 ounces cleaned Boston or romaine lettuce

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

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Input: 5 ounces chocolate coating (see note)

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

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Input: 1/2 cup melted sweet chocolate


Input: 8 ounces heavy cream


Input: 1/2 cup sugar


Input: 1/8 teaspoon cream of tartar


Input: Salt


Input: 1/4 cup egg whites


Input: 1 1/2 teaspoons instant espresso coffee powder

1$1/2 teaspoons instant espresso coffee powder

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

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Input: 8 ounces milk


Input: 3 ounces heavy cream


Input: 1/4 cup sugar


Input: 4 egg yolks


Input: Seeds from one vanilla bean


Input: 24 amaretti cookies, approximately


Input: 8 chocolate flowers (see recipe)

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

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Input: 83-inch plastic flowerpots with saucers

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


Input: Creme anglaise (see recipe)

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Input: Mocha mousse (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3/4 cup plus 1 tablespoon peanut oil

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Input: 3 tablespoons walnut oil


Input: 2 tablespoons lemon juice


Input: Salt to taste


Input: 1/2 teaspoon dry mustard


Input: 1 egg


Input: Pinch nutmeg


Input: 1 1/4 cups heavy cream


Input: Salt and white pepper to taste

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

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Input: 2 tablespoons lemon juice


Input: 1 to 1 1/2 cups homemade mayonnaise (see recipe)

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

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Input: 6 tablespoons butter


Input: 3 tablespoons flour


Input: 1/8 teaspoon cream of tartar


Input: 1/2 cup toasted bread crumbs


Input: 1/4 cup minced shallot or scallions

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

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Input: 2 cups watercress, chopped with stems removed

2 cups watercress , chopped with stems removed

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

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Input: 3 1/2 cups smoked trout


Input: 1 1/2 cups bechamel (see recipe)

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

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Input: Salt and pepper to taste

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


Input: Pinch of nutmeg


Input: 6 eggs, separated


Input: 4 ounces Perce Pierre (see note) blanched for 30 seconds

4 ounces Perce Pierre ( see note ) blanched for 30 seconds

B-QTY B-UNIT 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: 1 small bunch dill, coarsely chopped

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

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Input: 1 tomato, peeled, seeded and diced

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

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Input: 1 small bunch parsley, coarsely chopped

1 small bunch parsley , coarsely chopped

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

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Input: 4 ounces carrots, peeled and sliced

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

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Input: 1/2 pound bay scallops


Input: Salt and white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and white pepper to taste

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

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Input: 4 one-pound lobsters


Input: 1 red snapper head


Input: 4 ounces onion, very thinly sliced

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

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Input: 1 leek, thinly sliced


Input: 1 stalk celery, peeled and sliced

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

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Input: 1/2 pound unsalted butter


Input: 1/2 cup mushrooms, sliced


Input: 1 tablespoon Cognac


Input: 1 shallot, minced


Input: Salt and pepper


Input: Cayenne


Input: 6 ounces (12 tablespoons) unsalted butter

6 ounces ( 12 tablespoons ) unsalted butter

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

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Input: Beurre blanc La Côte Basque (see recipe)

Beurre blanc La Côte Basque ( see recipe )

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

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Input: 1 cup fish stock


Input: 4 shallots minced


Input: 4 teaspoons champagne vinegar


Input: 1 cup Puligny Montrachet


Input: Pinch thyme


Input: 1 small bay leaf


Input: 3 cups heavy cream


Input: 4 ounces Beluga caviar


Input: 2 tablespoons unsalted butter


Input: Salt and pepper to taste

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


Input: 20 sheets phyllo dough, approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large head cabbage


Input: 2 live lobsters (1 1/2 pounds each)

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

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Input: 12 shrimp, shelled, deveined and cut in half

12 shrimp , shelled , deveined and cut in half

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

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Input: 1 large ripe tomato, peeled, seeded and diced

1 large ripe tomato , peeled , seeded and diced

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

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Input: 8 cloves garlic, minced


Input: 2 leeks, whites only, diced

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

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Input: 6 tablespoons unsalted butter


Input: 8 ounces canned snails, drained and halved

8 ounces canned snails , drained and halved

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

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Input: 4 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces cream


Input: 4 tablespoons dry vermouth


Input: 8 medium mushrooms, stems removed, buttons thinly sliced

8 medium mushrooms , stems removed , buttons thinly sliced

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

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Input: 1 medium onion, minced

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


Input: 6 cups romaine lettuce, washed, dried and torn

6 cups romaine lettuce , washed , dried and torn

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

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Input: 2 bulbs fennel, diced


Input: Freshly ground black pepper


Input: 16 chicken wings


Input: 1/4 cup sherry vinegar or other good vinegar, or to taste

1/4 cup sherry vinegar or other good vinegar , or to taste

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

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Input: 10 cloves garlic, peeled


Input: 1/2 teaspoon cayenne, or to taste

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

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Input: Salt


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: 2/3 cup dry champagne


Input: 1 1/2 cups heavy cream


Input: 1/2 cup extra virgin olive oil

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

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Input: 2 large egg whites, about 1/4 cup

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

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Input: 2 or 3 skinless, boneless chicken breast halves, about 2/3 pound

2 or 3 skinless , boneless chicken breast halves , about 2/3 pound

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

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Input: 3/4 cup creme fraiche or heavy cream

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

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Input: 6 ounces fresh chicken livers


Input: 1 saddle of lamb, 5 1/2 to 6 pounds, boned (have butcher do this)

1 saddle of lamb , 5$1/2 to 6 pounds , boned ( have butcher do this )

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

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


Input: Toast croutons


Input: 3 tablespoons Armagnac


Input: 5 cups boiling water


Input: 1 bay leaf


Input: Salt to taste if desired


Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon thyme


Input: 3 sprigs fresh parsley


Input: 8 cloves garlic, peeled and cut lengthwise into slivers, about 1/4 cup

8 cloves garlic , peeled and cut lengthwise into slivers , about 1/4 cup

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

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Input: 2 large onions, about 3/4 pound

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

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Input: 1 tablespoon olive oil


Input: 5 to 6 red but firm, ripe tomatoes, about 2 1/4 pounds

5 to 6 red but firm , ripe tomatoes , about 2$1/4 pounds

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

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Input: Lemon juice to taste


Input: 1 cup mayonnaise, preferably homemade

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

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Input: Salt to taste if desired


Input: 12 cups water


Input: 1/4 pound spinach, tough stems and blemished leaves removed

1/4 pound spinach , tough stems and blemished leaves removed

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

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Input: 1 cup dry white wine


Input: 1 bay leaf


Input: 10 anise seeds


Input: 1 clove garlic, peeled


Input: 1 sliver lemon peel


Input: Salt to taste if desired

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


Input: 12 peppercorns, lightly crushed


Input: 1/2 teaspoon dried thyme


Input: 12 tail ends of parsley

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


Input: 1 small onion, about 1/4 pound, peeled and chopped

1 small onion , about 1/4 pound , peeled and chopped

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


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon butter at room temperature

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

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Input: Spinach mayonnaise (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 or 3 carrots, about 1/3 pound

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

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Input: 1 leek, about 1/4 pound

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

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Input: 3 ribs celery, about 1/4 pound, trimmed

3 ribs celery , about 1/4 pound , trimmed

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

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Input: 2 1/2 tablespoons tomato paste


Input: 4 teaspoons Cognac


Input: Pinch of cayenne pepper


Input: 1 teaspoon paprika


Input: 16 cups court-bouillon (see recipe)

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Input: 12 large eggs, about 3 cups of yolks and whites

12 large eggs , about 3 cups of yolks and whites

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Input: Freshly ground pepper to taste

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Input: 16-ounce filet of fresh salmon, skinned

16-ounce filet of fresh salmon , skinned

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Input: 1 1/4 cups white wine


Input: 1 tablespoon curry powder


Input: 1 stalk lemon grass, washed and sliced in half

1 stalk lemon grass , washed and sliced in half

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Input: 4 tablespoons butter


Input: 3 tablespoons fresh peas


Input: 2 plum tomatoes, peeled and seeded

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Input: 1 small zucchini


Input: 1 medium-sized carrot


Input: 2 small white onions, thinly sliced

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Input: 3 sprigs Italian parsley


Input: 1 bay leaf


Input: 6 or 7 skinless, boneless fillets of firm-fleshed fish, preferably monkfish, about 2 1/2 pounds

6 or 7 skinless , boneless fillets of firm-fleshed fish , preferably monkfish , about 2$1/2 pounds

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Input: 2 medium shallots, finely chopped

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Input: 2 tablespoons butter


Input: 4 tablespoons golden raisins


Input: Salt and freshly ground pepper to taste

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Input: 1/2 cup basmati rice


Input: 1/4 cup dry white wine


Input: Kosher salt to taste


Input: 1 cup diced, drained canned Italian plum tomatoes

1 cup diced , drained canned Italian plum tomatoes

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Input: Juice of 1/2 lemon, if desired

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Input: 3/4 pound red chard (Green chard can be substituted)

3/4 pound red chard ( Green chard can be substituted )

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Input: 1 teaspoon roughly chopped Italian parsley

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Input: 1 tablespoon olive oil


Input: 1/4 teaspoon fennel seed


Input: 12 medium-sized mussels (about 3/4 pound)

12 medium-sized mussels ( about 3/4 pound )

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Input: Kosher salt to taste


Input: Freshly ground pepper to taste

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Input: 1/8 cup chicken stock


Input: 2 tablespoons olive oil


Input: 2 cloves garlic, peeled and thinly sliced

2 cloves garlic , peeled and thinly sliced

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Input: 1/2 teaspoon Italian parsley, chopped

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Input: Salt and freshly ground pepper to taste

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Input: 1/2 bay leaf


Input: 1/2 teaspoon fresh lemon thyme, chopped (or use fresh thyme)

1/2 teaspoon fresh lemon thyme , chopped ( or use fresh thyme )

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Input: 1 medium artichoke heart sliced in 1/4-inch pieces (use either fresh or a high quality canned artichoke bottom)

1 medium artichoke heart sliced in 1/4-inch pieces ( use either fresh or a high quality canned artichoke bottom )

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Input: 1/4 cup celery root, peeled and diced

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Input: 1/2 medium leek, diced

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Input: 1 small new potato, peeled and diced

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Input: 1 small carrot, peeled and diced

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Input: 1/8 cup dried morels


Input: 1/8 cup dried porcini


Input: 3 cups water


Input: 3 tablespoons olive oil


Input: 1/4 cup each of two other types of fresh mushrooms (such as shiitake, oyster, etc.), sliced

1/4 cup each of two other types of fresh mushrooms ( such as shiitake , oyster , etc. ) , sliced

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