Input: 2 bunches (about 2 pounds) broccoli rabe, well rinsed, tough stems removed

2 bunches ( about 2 pounds ) broccoli rabe , well rinsed , tough stems removed

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

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Input: 1 dried red chili pepper, crushed

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

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Input: 1/4 cup coriander seeds, cracked

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Input: 1 cup vegetable oil


Input: 12 cloves garlic, smashed


Input: 1/2 cup toasted green pumpkin seeds

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Input: 2 cups basmati rice, rinsed and drained

2 cups basmati rice , rinsed and drained

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Input: 4 cups water


Input: 1 tablespoon unsalted butter


Input: 1 medium yellow onion, finely chopped

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

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Input: Vegetable oil for deep frying

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


Input: Freshly ground black pepper to taste

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

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Input: 10 shallots, sliced into very thin rings

10 shallots , sliced into very thin rings

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Input: 1/2 cup freshly grated Parmesan, plus more for serving

1/2 cup freshly grated Parmesan , plus more for serving

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

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Input: 2 tablespoons pumpkin-seed oil


Input: 2 bunches (2 pounds) broccoli rabe, well washed and tough stems removed

2 bunches ( 2 pounds ) broccoli rabe , well washed and tough stems removed

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

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Input: 2 tablespoons kosher salt


Input: 1/2 onion, chopped


Input: 1 bunch (1 pound) broccoli rabe, well rinsed and tough stems removed

1 bunch ( 1 pound ) broccoli rabe , well rinsed and tough stems removed

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

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Input: 1 1/2 cups Arborio rice


Input: 1 cup white wine


Input: 1 1/2 teaspoons lemon zest


Input: 1 tablespoon butter


Input: 4 1/2 cups homemade chicken stock


Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 6 tablespoons toasted pine nuts


Input: 1 medium acorn squash, peeled, seeded and cut into 1/4-inch cubes (about 3 cups)

1 medium acorn squash , peeled , seeded and cut into 1/4-inch cubes ( about 3 cups )

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

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Input: 2 tablespoons olive oil


Input: 1 egg, lightly beaten with 1 teaspoon water

1 egg , lightly beaten with 1 teaspoon water

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

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Input: 1/2 pound frozen puff-pastry dough, thawed

1/2 pound frozen puff-pastry dough , thawed

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

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Input: 2 tablespoons plus 2 teaspoons extra-virgin olive oil

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Input: 1 1/2 cloves garlic, minced


Input: 1 bunch broccoli rabe, well rinsed, tough stems removed

1 bunch broccoli rabe , well rinsed , tough stems removed

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

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Input: 3/4 teaspoon lemon juice


Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 1 medium yellow onion, thinly sliced

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

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Input: 1/4 pound soft cream cheese, Philadelphia style

1/4 pound soft cream cheese , Philadelphia style

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

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Input: 20 small packaged pastry cups, each about two inches in diameter (see note)

20 small packaged pastry cups , each about two inches in diameter ( see note )

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

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Input: 1/2 cup olive oil


Input: Freshly ground pepper to taste

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


Input: Salt to taste


Input: 2 tablespoon white-wine vinegar


Input: 20 small, red ripe strawberries, stems removed

20 small , red ripe strawberries , stems removed

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

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Input: 1/4 cup red currant jelly


Input: 2 tablespoons orange juice


Input: 1 teaspoon grated orange rind


Input: 1/2 cup freshly squeezed orange juice

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Input: 1 tablespoon vinaigrette sauce (see recipe)

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Input: Avocado slices for garnish


Input: Maltaise sauce (see recipe)

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Input: 3 egg yolks


Input: 1 tablespoon water


Input: 1 teaspoon lemon juice


Input: 8 tablespoons melted butter


Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1 large clove garlic, peeled

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

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Input: 1/2 cup olive oil


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 1/2 cup flour


Input: Freshly ground pepper to taste


Input: 1/2 cup heavy cream


Input: 6 fish steaks, such as halibut or salmon, each about one-half inch thick with skin on and center bone left intact, about 2 1/4 pounds total weight

6 fish steaks , such as halibut or salmon , each about one-half inch thick with skin on and center bone left intact , about 2$1/4 pounds total weight

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

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Input: 3/4 pound fresh sorrel


Input: 1 tablespoon butter


Input: 1 cup coarsely chopped leeks


Input: 1/2 pound potatoes, peeled and cut into one-inch cubes, about one cup

1/2 pound potatoes , peeled and cut into one-inch cubes , about one cup

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: 4 cups rich fresh or canned chicken broth

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

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Input: 1 teaspoon dried summer savory or another herb such as chives

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

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Input: Salt to taste, if desired

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Input: 1 teaspoon white-wine vinegar


Input: Salt to taste, if desired

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

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Input: 2 small cloves garlic, unpeeled

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Input: 1 cup freshly made mayonnaise


Input: 6 small artichokes about one-third pound each

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

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Input: 5 tablespoons creme fraiche, available in fancy food shops

5 tablespoons creme fraiche , available in fancy food shops

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

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Input: 1 teaspoon Dijon mustard


Input: 18 or more slices Melba toast

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

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Input: 1/4 pound cooked corned beef cut into one-inch cubes

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

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Input: 2 limes or lemons


Input: 1 pound new potatoes


Input: 2 tablespoons olive oil


Input: 4 tablespoons pesto


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 3/4 pound freshly grated Cheddar cheese

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

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Input: 8 tablespoons butter


Input: 1 1/2 cups flour


Input: 1/8 teaspoon cayenne pepper


Input: 3/4 cup bread crumbs made from whole wheat bread

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

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Input: 2 halibut steaks, cut in half

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Input: 4 tablespoons pesto sauce (see above)

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons freshly grated pecorino Romano cheese

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

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Input: 1/2 to 3/4 cup olive oil

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

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Input: 4 tablespoons freshly grated Parmasan cheese

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1/2 cup pignoli nuts


Input: 1/8 teaspoon hot pepper flakes


Input: 8 ounces fresh eggless linguine


Input: 1 1/2 pounds raw shrimp


Input: 2 tablespoons lemon juice


Input: Salt and freshly ground white pepper to taste

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

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Input: 1 ripe mango


Input: 1 tablespoon olive oil


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped shallots


Input: 4 tablespoons lemon vodka


Input: 3/4 cup heavy cream


Input: 1/2 teaspoon red pepper flakes


Input: 2 tablespoons finely chopped coriander


Input: 3 cups basil leaves


Input: 3 cloves garlic, peeled and crushed

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Input: 1/3 cup orange juice


Input: 1 tablespoon reduced-sodium soy sauce


Input: 1 tablespoon rice vinegar


Input: 1 teaspoon honey mustard


Input: 1 piece fresh or frozen ginger, large enough to yield 1 tablespoon coarsely grated

1 piece fresh or frozen ginger , large enough to yield 1 tablespoon coarsely grated

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

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Input: 1 large clove garlic


Input: Freshly ground black pepper to taste

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Input: 10 jumbo shrimp in their shells

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Input: 1 teaspoon five-spice powder


Input: 2 teaspoons imported mustard


Input: 1 egg


Input: 1 tablespoon freshly grated ginger


Input: 2 tablespoons white-wine vinegar


Input: 1 cup peanut, vegetable or corn oil

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

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Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1 tablespoon finely chopped fresh coriander, optional

1 tablespoon finely chopped fresh coriander , optional

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Input: 1/2 cup finely chopped scallions


Input: 1/2 cup thinly sliced water chestnuts

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Input: 1/2 pound cooked, roast smoked turkey or plain boneless breast of turkey, available in supermarkets

1/2 pound cooked , roast smoked turkey or plain boneless breast of turkey , available in supermarkets

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

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Input: 1 cup finely chopped celery


Input: 1/4 pound snow peas


Input: Salt to taste, if desired

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

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Input: 1/2 pound cooked, smoked ham, such as Westphalian

1/2 pound cooked , smoked ham , such as Westphalian

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

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Input: Freshly ground pepper to taste

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


Input: 1 1/2 pounds fresh bean sprouts


Input: Salt to taste, if desired

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

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Input: 1 pound celery (Chinese) cabbage

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

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Input: 1/2 pound red, ripe tomatoes, cored

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Input: 1/2 pound fresh red onions


Input: 1/4 pound small mushrooms


Input: 1 teaspoon lemon juice


Input: 1 tablespoon finely chopped dill


Input: 2 tablespoons imported mustard


Input: 3 tablespoons white-wine vinegar


Input: 1/2 teaspoon sugar


Input: 1 cup peanut, vegetable or corn oil

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

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Input: 2 tablespoons finely chopped dill


Input: 3/4 pound sea scallops


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 1 clove garlic, peeled


Input: 1 bay leaf


Input: 1 rib celery, quartered


Input: 1/2 cup peanut, vegetable or corn oil

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

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Input: 1/2 cup olive oil


Input: 3/4 pound medium-size shrimp, about 24

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Input: 1 hard-cooked egg, finely chopped

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 2 tablespoons finely chopped shallots


Input: 2 2-pound live lobsters


Input: Salt to taste, if desired

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Input: 1 pound romaine lettuce


Input: 1 cup finely chopped green onions or scallions

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Input: 2 firm, ripe, unblemished avocados, about 3/4 pound each

2 firm , ripe , unblemished avocados , about 3/4 pound each

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Input: Juice of 1/2 lemon


Input: 2 tablespoons finely chopped fresh basil

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Input: 1 tablespoon imported mustard


Input: 1/4 cup white-wine vinegar


Input: 1 1/2 tablespoons horseradish


Input: 1 sprig tarragon to yield 1 teaspoon chopped

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Input: 2/3 cup drained, sliced canned beets (no-salt variety, if available)

2/3 cup drained , sliced canned beets ( no-salt variety , if available )

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Input: 1 small apple


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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Input: 1 1/2 tablespoons plain nonfat yogurt


Input: 1 1/2 tablespoons Dijon mustard


Input: 2 tablespoons cider vinegar


Input: 1 1/2 cups chopped pineapple, with its juice

1$1/2 cups chopped pineapple , with its juice

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Input: Ground red pepper or crushed dried chili flakes, to taste

Ground red pepper or crushed dried chili flakes , to taste

B-COMMENT 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: 1/2 cup or more roughly chopped cilantro

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

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Input: 2 cups loosely packed parsley, coarsely chopped

2 cups loosely packed parsley , coarsely chopped

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Input: 1 small clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/2 cup rice vinegar or white wine vinegar

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Input: 2 cups cored, peeled, seeded and coarsely chopped tomatoes

2 cups cored , peeled , seeded and coarsely chopped tomatoes

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

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Input: 1 cup minced scallions or white onion

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Input: 1 clove garlic, minced


Input: Juice of 1 lime


Input: Salt and pepper to taste

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


Input: 1 stemmed and minced jalapeño or other hot fresh chili, or cayenne or crushed red pepper flakes to taste

1 stemmed and minced jalapeño or other hot fresh chili , or cayenne or crushed red pepper flakes to taste

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

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Input: 1/2 cup chopped cilantro, more to taste

1/2 cup chopped cilantro , more to taste

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Input: 9 ounces tiny new potatoes


Input: 1 1/2 tablespoons low-fat mayonnaise


Input: 1 large white onion, peeled and chopped

1 large white onion , peeled and chopped

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

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Input: 1 tablespoon sugar


Input: Salt


Input: 1 tablespoon ground mustard


Input: 3/4 teaspoon salt


Input: 1/8 teaspoon nutmeg


Input: 1/8 teaspoon sugar


Input: 1/8 teaspoon cayenne pepper


Input: 1 red bell pepper


Input: 2 tablespoons brown or yellow mustard seeds

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Input: 3 carrots, sliced


Input: 2 ribs celery, chopped


Input: 2 small red peppers, chopped

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Input: 2 small onions, chopped

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Input: 3 1/2 cups chicken broth


Input: 4 tablespoons butter


Input: 1 teaspoon salt


Input: 1/2 teaspoon pepper


Input: 1/2 teaspoon dried oregano


Input: 1 1/2 teaspoons dried sweet marjoram


Input: 1 cup light cream


Input: 3/4 pound lima beans, fresh or frozen

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Input: 3 cups milk


Input: 3 large eggs


Input: 2 tablespoons sugar


Input: 1 cup honey


Input: 10 ounces lima beans, preferably fresh

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

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Input: 1 9-inch pie crust


Input: 1/4 pound Colby cheese, grated

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Input: 8 ounces lump crab meat, canned is fine

8 ounces lump crab meat , canned is fine

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Input: 4 large eggs


Input: 2 cups heavy cream


Input: 1 cup orzo


Input: 8 ounces boneless leg of lamb

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Input: 1/8 teaspoon salt


Input: Black pepper to taste


Input: 1 10-ounce package frozen baby lima beans

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Input: 1/2 teaspoon dried thyme


Input: 2 pounds dried lima beans


Input: 1 teaspoon salt


Input: 10 ounces ketchup


Input: 2 tablespoons brown sugar, or to taste

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Input: 2 tablespoons dry mustard


Input: 1 pound bacon, uncooked


Input: 5 cups fresh or frozen lima beans

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Input: 3 slices bacon, cooked and crumbled into bits

3 slices bacon , cooked and crumbled into bits

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Input: 2 medium potatoes, diced

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


Input: 1 tablespoon red-wine vinegar


Input: 1/4 cup dry red wine


Input: 12 ounces apples


Input: 1 or 2 sprigs fresh rosemary, for 1 tablespoon chopped leaves

1 or 2 sprigs fresh rosemary , for 1 tablespoon chopped leaves

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Input: 4 heaping tablespoons currants


Input: 1 teaspoon olive oil


Input: Salt and pepper to taste

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


Input: 3 cups no-salt-added chicken broth or stock mixed with 2 cups water

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

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Input: 12 ounces whole red onion or 11 ounces chopped ready-cut red onion (2 1/2 to 2 2/3 cups)

12 ounces whole red onion or 11 ounces chopped ready-cut red onion ( 2$1/2 to 2$2/3 cups )

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

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Input: 2 tablespoons brandy or grappa


Input: 2 cups good tinned whole tomatoes, drained and chopped

2 cups good tinned whole tomatoes , drained and chopped

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Input: 1 bay leaf


Input: 2 tablespoons fresh thyme leaf


Input: 4 cups white wine


Input: 6 tablespoons olive oil


Input: 1/3 cup water


Input: 2 medium shallots, chopped

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


Input: 4 cloves garlic, chopped


Input: 1 cup beef or chicken stock

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

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Input: 2 teaspoons low-sodium soy sauce


Input: 2 teaspoons cornstarch


Input: 2 tablespoons cold water or stock

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Input: 1 pound dried baby lima beans

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Input: 4 small lamb shanks


Input: 2 small red bell peppers, cut into 1/2-inch strips

2 small red bell peppers , cut into 1/2-inch strips

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Input: 1 small onion, cut into 1/2-inch strips

1 small onion , cut into 1/2-inch strips

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Input: 2 cloves garlic, minced


Input: 1 tablespoon freshly grated ginger


Input: 1 to 1 1/2 pounds fresh hen-of-the-woods mushrooms

1 to 1$1/2 pounds fresh hen-of-the-woods mushrooms

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Input: 2 tablespoons fermented black beans, rinsed and finely chopped

2 tablespoons fermented black beans , rinsed and finely chopped

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Input: 2 tablespoons peanut oil


Input: 1/4 cup Worcestershire sauce


Input: 1 bunch scallions, thinly sliced

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Input: 1/4 cup peanut oil


Input: 2 cloves garlic, crushed


Input: 1 tablespoon freshly grated ginger


Input: 1/2 cup water or beef stock

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Input: 1/2 cup dry sherry


Input: 2 cups beef stock


Input: 1/4 cup low-sodium soy sauce


Input: 1 pound soba noodles


Input: 4 quarts water


Input: 1 bunch broccoli, about 1 1/2 pounds

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Input: 1 cup crushed tomatoes


Input: 1 tablespoon mushroom powder (optional)

1 tablespoon mushroom powder ( optional )

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

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Input: 1/4 teaspoon each salt and dried oregano and basil

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Input: Freshly ground pepper to taste

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


Input: 1 clove garlic, crushed


Input: 1 pound assorted fresh white and brown mushrooms, cleaned with a damp paper towel

1 pound assorted fresh white and brown mushrooms , cleaned with a damp paper towel

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

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Input: 1 pound fresh shiitake mushrooms, cleaned with a damp paper towel (or 2 ounces dried shiitakes soaked in warm water for 30 minutes)

1 pound fresh shiitake mushrooms , cleaned with a damp paper towel ( or 2 ounces dried shiitakes soaked in warm water for 30 minutes )

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

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

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Input: 6 to 8 ounces freshly grated Gruyere, Emmenthaler or Mozzarella cheese

6 to 8 ounces freshly grated Gruyere , Emmenthaler or Mozzarella cheese

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Input: 2 tablespoons chopped parsley


Input: 6 to 8 ounces freshly grated Gruyere, Emmenthaler or Mozzarella cheese

6 to 8 ounces freshly grated Gruyere , Emmenthaler or Mozzarella cheese

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

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Input: 2 tablespoons chopped parsley


Input: 3 tablespoons olive oil


Input: 1 medium-sized onion, chopped

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


Input: 2 tablespoons butter


Input: 1/2 cup freshly grated Parmesan cheese

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Input: 4 tart cooking apples, peeled, cored, cut into thin slices

4 tart cooking apples , peeled , cored , cut into thin slices

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

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Input: 1 tablespoon sugar


Input: Fruit jam


Input: 4 1/2 cups water


Input: 1 1/2 cups yellow cornmeal


Input: 1/3 cup almonds, ground to a fine powder

1/3 cup almonds , ground to a fine powder

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Input: 1 tablespoon unsalted butter


Input: 1 cup bleached flour


Input: 1/3 cup (3 ounces) unsalted butter, softened

1/3 cup ( 3 ounces ) unsalted butter , softened

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Input: 2 egg yolks


Input: 1/4 cup sugar


Input: 1/2 cup or 1 bunch fresh parsley leaves, washed and dried

1/2 cup or 1 bunch fresh parsley leaves , washed and dried

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

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Input: 1 clove garlic, minced


Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 cup or 1 bunch fresh basil leaves, washed and dried

1/2 cup or 1 bunch fresh basil leaves , washed and dried

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Input: 3 tablespoons best-quality red wine vinegar

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

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Input: 1/2 cup dry white wine


Input: 1 1/2 pounds (1 quart) mussels, thoroughly scrubbed in several changes of water and bearded

1$1/2 pounds ( 1 quart ) mussels , thoroughly scrubbed in several changes of water and bearded

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 1/2 pounds (1 quart) clams, thoroughly scrubbed in several changes of water

1$1/2 pounds ( 1 quart ) clams , thoroughly scrubbed in several changes of water

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Input: 1/4 cup olive oil


Input: 10 ounces fresh fettuccine


Input: 4 thin slices smoked salmon, cut into wide strips

4 thin slices smoked salmon , cut into wide strips

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Input: 1 head Boston lettuce, rinsed and dried

1 head Boston lettuce , rinsed and dried

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Input: 1/4 teaspoon hot paprika


Input: 1 tablespoon lemon juice


Input: 1/2 cup creme fraiche or sour cream

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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 bay leaf


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

1$1/2 teaspoons fresh thyme or 1/2 teaspoon dried

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Input: Sprig of fresh parsley, minced

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

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Input: 4 tomatoes, coarsely chopped


Input: 1 clove garlic, minced


Input: Minced garlic (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Minced fresh or dried herbs


Input: Freshly ground pepper


Input: 2 tablespoons olive oil


Input: Additional topping ingredients such as sausage, peppers,olives, sliced vegetables, seafood, if desired

Additional topping ingredients such as sausage , peppers , olives , sliced vegetables , seafood , if desired

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Input: Vegetable oil


Input: Yellow cornmeal


Input: 1 package fast-rising dry yeast (Fleischmann's Rapid Rise or Red Star Quick Rise)

1 package fast-rising dry yeast ( Fleischmann's Rapid Rise or Red Star Quick Rise )

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

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Input: 2 red or green bell peppers

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Input: 3 medium onions, minced

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


Input: 1 cup tomato sauce or other sauce or 1 1/2 pounds seeded, chopped fresh tomatoes

1 cup tomato sauce or other sauce or 1$1/2 pounds seeded , chopped fresh tomatoes

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


Input: 1/2 teaspoon salt


Input: 1/2 pound mozzarella or other melting cheese, thinly sliced or diced

1/2 pound mozzarella or other melting cheese , thinly sliced or diced

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

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


Input: 3 cups all-purpose flour


Input: 1 cup hot water (120 to 130 degrees)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon almond extract (optional)

1/4 teaspoon almond extract ( optional )

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

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Input: 1/2 teaspoon salt


Input: 1 teaspoon cream of tartar


Input: 1 tablespoon fresh lemon juice


Input: 1 teaspoon cold water


Input: 2 teaspoons vanilla extract


Input: 1/2 cup chicken stock


Input: Juice of 1 lime


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cold unsalted butter


Input: 1 1/2 cups egg whites (from about 12 large eggs)

1$1/2 cups egg whites ( from about 12 large eggs )

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

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NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup cake flour, sifted before measuring, then spooned lightly into the cup and leveled off

1 cup cake flour , sifted before measuring , then spooned lightly into the cup and leveled off

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

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


Input: 1 1/3 cups sugar, superfine if possible, sifted before measuring

1$1/3 cups sugar , superfine if possible , sifted before measuring

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

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Input: 2 pounds boneless sirloin steak, 1 inch thick

2 pounds boneless sirloin steak , 1 inch thick

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

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Input: 1 teaspoon chopped fresh oregano


Input: 1 canned chipotle chile, pureed, or 1 dried chipotle chili, soaked in hot water, drained and minced

1 canned chipotle chile , pureed , or 1 dried chipotle chili , soaked in hot water , drained and minced

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

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

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


Input: 2 teaspoons chopped fresh thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon honey


Input: 1 tablespoon soy sauce


Input: 1 cup chopped cilantro leaves


Input: 1 lemon, cut in 6 wedges

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

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Input: 1/3 cup extra virgin olive oil

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

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Input: 2 large garlic cloves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 poussins (baby chickens), halved

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

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Input: 1/2 cup fresh orange juice


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh oregano


Input: 1/2 cup dry white wine


Input: 1 lemon, rinsed and diced (skin on)

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

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Input: 1/2 cup blanched toasted slivered almonds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 juice orange, diced (skin on)

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

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Input: 2 cloves garlic, halved, skin and any green part removed

2 cloves garlic , halved , skin and any green part removed

B-QTY B-UNIT 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: 1 tablespoon peanut oil


Input: 3/4 cup dry white wine


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup white bread crumbs


Input: 2 tablespoons parsley, chopped


Input: 1 tablespoon tarragon, chopped


Input: 2 tablespoons butter


Input: 1/4 pound mushrooms, chopped


Input: 4 quail


Input: 1 shallot, finely chopped


Input: 1/2 cup white wine


Input: 1/2 teaspoon cornstarch mixed to a paste with 1 teaspoon water

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

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Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: The fat from the rendered duck skin

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

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Input: 2 to 3 large potatoes


Input: 3 tablespoons chives


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon fermented black beans, minced

1 tablespoon fermented black beans , minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white bread crumbs


Input: 1/4 cup milk


Input: 1 tablespoon butter


Input: 1 stalk celery, finely chopped

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

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Input: 1 small onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 1/2 teaspoon thyme


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices pancetta (or ordinary bacon)

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

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Input: 2 boned whole duck breasts


Input: 1 tablespoon dark soy sauce


Input: 2 tablespoons sesame oil


Input: 1 clove garlic, minced


Input: 1/2 ounce of 7Up


Input: Lime wedge


Input: 1 guinea hen (or pheasant or small chicken)

1 guinea hen ( or pheasant or small chicken )

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

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Input: 1/2 pound chestnuts


Input: 2 ounces Cruzan 5-year rum


Input: 4 ounces Essn tangerine juice


Input: 1 ounce pineapple juice


Input: 1 cup whole-wheat couscous


Input: 1/2 cup chopped parsley


Input: 1/2 cup chopped mint


Input: 1 large tomato


Input: 1/4 teaspoon salt


Input: 6 ounces pork tenderloin


Input: 1 tablespoon cumin


Input: Cayenne pepper to taste


Input: 3 1/2 cups freshly shelled green peas (from 2 1/2 pounds unshelled)

3$1/2 cups freshly shelled green peas ( from 2$1/2 pounds unshelled )

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

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


Input: 8 ounces sugar snap peas (about 2 cups), trimmed

8 ounces sugar snap peas ( about 2 cups ) , trimmed

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

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


Input: 1 pound mushrooms


Input: 4 ounces whole onion or 3 ounces ready-cut onion (1 cup)

4 ounces whole onion or 3 ounces ready-cut onion ( 1 cup )

B-QTY B-UNIT I-COMMENT B-NAME I-COMMENT I-COMMENT B-UNIT I-COMMENT B-NAME 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: 1/3 cup dried apricots


Input: 1 tablespoon orange rind


Input: 1 tablespoon lemon rind


Input: 1 teaspoon olive oil


Input: Sea salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large Yukon Gold potatoes (about 1 1/2 pounds), peeled and cubed

3 large Yukon Gold potatoes ( about 1$1/2 pounds ) , peeled and cubed

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

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

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


Input: 2 large onions, chopped

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


Input: 1/8 teaspoon sugar


Input: 1/8 teaspoon salt


Input: 2 tablespoons butter


Input: Salt and pepper to taste

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


Input: 1 head garlic


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound chanterelle mushrooms, trimmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, white and tender green part only, chopped

2 leeks , white and tender green part only , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly shelled green peas (from 3/4 pound unshelled)

1 cup freshly shelled green peas ( from 3/4 pound unshelled )

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

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

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


Input: 3 slices prosciutto, halved crosswise

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

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Input: 3 tablespoons extra virgin olive oil, more for drizzling

3 tablespoons extra virgin olive oil , more for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour


Input: 1/2 teaspoon baking powder


Input: 2 tablespoons milk


Input: 1 tablespoon heavy cream


Input: 1 egg, lightly beaten


Input: 4 ounces sugar snap peas, trimmed

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

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Input: 1/2 cup freshly shelled green peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large thyme sprig or 1 bay leaf

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium tomatoes, cored

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


Input: 1 1/2 to 2 pounds tuna or swordfish, cut into steaks or left whole

1$1/2 to 2 pounds tuna or swordfish , cut into steaks or left whole

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


Input: About 1/2 cup pitted and roughly chopped black olives

B-COMMENT B-QTY B-UNIT B-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: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup coarsely cut shrimp


Input: 1 cup lobster tail and claw meat cut into chunks

B-QTY B-UNIT 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: 3 large or 4 or 5 medium onions, peeled and thinly sliced

3 large or 4 or 5 medium onions , peeled and thinly sliced

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

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

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


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons minced green onion


Input: 1/4 teaspoon anise seeds


Input: 5 tablespoons Pernod or Sambucca


Input: 1/2 cup finely chopped mushrooms


Input: 1/2 teaspoon paprika


Input: 1/2 cup finely chopped parsley


Input: 2 egg whites


Input: 1 1/3 cups creme fraiche


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: 2 pounds white meat chicken


Input: 2 egg whites


Input: 2 cups heavy cream


Input: 2 tablespoons parsley


Input: 2 tablespoons ground cumin


Input: 2 teaspoons ground coriander seed


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: 1 1/2 pounds skinned and boned salmon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground nutmeg


Input: 1/2 teaspoon ground coriander


Input: 1/4 teaspoon ground allspice


Input: 1/8 teaspoon cayenne


Input: Salt to taste


Input: 2 eggs


Input: 1 1/2 cups heavy cream


Input: 2 cups mixture of red, yellow and green peppers, coarsely chopped

2 cups mixture of red , yellow and green peppers , coarsely chopped

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

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Input: 2 tablespoons butter


Input: 1/2 pound fatback, cut into 1-inch cubes

1/2 pound fatback , cut into 1-inch cubes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup shallots


Input: 1/2 teaspoon white pepper


Input: 3 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sweetbreads


Input: 3/4 pound lean pork, cut into 1-inch cubes

3/4 pound lean pork , cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh loose spinach


Input: 3/4 pound lean veal, cut into 1-inch cubes

3/4 pound lean veal , cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Salt and coarsely 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 tablespoon chopped parsley


Input: 1 tablespoon caraway seeds


Input: 3/4 cup dry red wine, like a cabernet sauvignon

3/4 cup dry red wine , like a cabernet sauvignon

B-QTY B-UNIT B-NAME I-NAME I-NAME O 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: 3 pounds pork shoulder or butt, put through medium or coarse grinder

3 pounds pork shoulder or butt , put through medium or coarse grinder

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 1/8 teaspoon allspice


Input: 1/8 teaspoon nutmeg


Input: 1/8 teaspoon freshly ground black pepper

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

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Input: Salt to taste


Input: 2 tablespoons butter


Input: 1 tablespoon oil


Input: 3/4 cup chopped beef suet


Input: 2 cups fresh white bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons lemon juice


Input: 1 tablespoon finely minced fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 egg whites, lightly beaten

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

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 minced raw oysters


Input: 4 tablespoons cut chives


Input: 1 tablespoon butter


Input: 4 tablespoons foie gras, cut in small cubes

4 tablespoons foie gras , cut in small cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 to 4 ounces coarsely chopped black truffles

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, finely chopped

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Input: Kosher salt


Input: 2 pounds white meat chicken


Input: 1/2 pound fatback


Input: 2 tablespoons capers, drained


Input: Freshly ground black pepper


Input: 4 bluefish fillets, 4 ounces each

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Input: 2 cups lightly cooked crushed tomatoes (see recipe) or 2 cups canned crushed tomatoes in juice, drained

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Input: 1 1/2 tablespoons fresh lemon juice


Input: 6 cloves garlic, peeled and mashed

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Input: 1/2 pound fresh fennel


Input: 1/4 cup olive oil


Input: 1/2 yellow onion, peeled and cut into 1 inch wedges

1/2 yellow onion , peeled and cut into 1 inch wedges

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Input: 1 teaspoon fresh marjoram leaves


Input: 2 teaspoons fresh thyme


Input: 1/3 cup orzo pasta


Input: 3/4 pound chanterelles, cleaned, trimmed and sliced 1/2-inch thick

3/4 pound chanterelles , cleaned , trimmed and sliced 1/2-inch thick

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Input: Freshly ground black pepper


Input: 6 large ripe tomatoes or 10 small ones (about 3 pounds)

6 large ripe tomatoes or 10 small ones ( about 3 pounds )

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Input: 3/4 pound spaghetti


Input: 4 ounces mozzarella, cut into 1/4-inch cubes

4 ounces mozzarella , cut into 1/4-inch cubes

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Input: 1/4 cup fresh Italian parsley, minced

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Input: 2 teaspoons kosher salt


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons fruity olive oil


Input: 1/3 cup shallots, peeled and thinly sliced (4 to 6 shallots)

1/3 cup shallots , peeled and thinly sliced ( 4 to 6 shallots )

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Input: 4 medium cloves garlic, peeled, minced and mashed

4 medium cloves garlic , peeled , minced and mashed

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Input: Freshly ground black pepper


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons cornstarch dissolved in 1/4-cup water

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Input: 3 pounds ripe tomatoes, cored and cut into 1-inch wedges

3 pounds ripe tomatoes , cored and cut into 1-inch wedges

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Input: 1/4 pound yellow onion, peeled, halved and thinly sliced

1/4 pound yellow onion , peeled , halved and thinly sliced

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Input: 1/4 teaspoon paprika


Input: Pinch ground cloves


Input: 4 slices fresh ginger, about the size of a quarter, peeled and julienned

4 slices fresh ginger , about the size of a quarter , peeled and julienned

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Input: 1/2 pound fettuccine


Input: 3 tablespoons Italian parsley, chopped

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Input: Freshly grated Parmesan


Input: 4 tablespoons butter


Input: 1/4 cup sugar


Input: 2 teaspoons kosher salt


Input: 1/2 cup heavy cream


Input: Coarse salt and freshly ground pepper to taste

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Input: 3/4 cup chicken stock, preferably homemade

3/4 cup chicken stock , preferably homemade

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Input: 2 tablespoons unsalted butter


Input: 1/4 cup dry vermouth


Input: 1/2 cup creme fraiche


Input: 1 tablespoon parsley, minced


Input: 2 ounces dried morels, soaked in warm water for 30 minutes

2 ounces dried morels , soaked in warm water for 30 minutes

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Input: 1/2 pound fresh morels


Input: 2 shallots, chopped fine


Input: 4 tablespoons unsalted butter


Input: 1/2 pound fresh morels


Input: 1 tablespoon lemon juice


Input: 1/2 cup chicken stock


Input: 2 shallots, minced


Input: 1 ounce dried morels, soaked in warm water for 30 minutes

1 ounce dried morels , soaked in warm water for 30 minutes

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Input: Coarse salt and freshly ground pepper to taste

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Input: 1 tablespoon parsley, chopped


Input: 4 veal loin or rib chops, one inch thick

4 veal loin or rib chops , one inch thick

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Input: 1 tablespoon olive oil


Input: 1 tablespoon fresh thyme leaves


Input: 1/2 cup freshly grated Parmesan cheese

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Input: Coarse salt and freshly ground pepper to taste

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Input: 1/2 cup dry white wine


Input: 8 asparagus spears, sliced on the bias into one-inch pieces

8 asparagus spears , sliced on the bias into one-inch pieces

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Input: 1 1/2 cups Arborio rice


Input: 2 shallots, minced


Input: 3 tablespoons unsalted butter


Input: About 5 cups hot chicken stock

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Input: 1 tablespoon olive oil


Input: 2 ounces dried morels, soaked for 30 minutes in warm water

2 ounces dried morels , soaked for 30 minutes in warm water

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Input: 6 ounces fresh morels


Input: 1 cup maple sugar


Input: 2 egg yolks


Input: 2 1/2 cups milk


Input: 1 tablespoon unsalted butter


Input: 4 whole eggs


Input: Freshly ground black pepper


Input: 1 cup maple sugar


Input: Salt


Input: 2 tablespoons sour cream


Input: 2 tablespoons pure maple syrup


Input: 1/4 teaspoon ground cinnamon


Input: 4 large sweet potatoes


Input: 1 tablespoon unsalted butter, at room temperature

1 tablespoon unsalted butter , at room temperature

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Input: 1/2 cup sugar


Input: 3 tablespoons butter


Input: 1/2 cup, plus two tablespoons, heavy cream

1/2 cup , plus two tablespoons , heavy cream

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Input: 2 tablespoons finely chopped chives


Input: 1/2 cup raisins


Input: 1/2 cup Carolina rice


Input: 3 1/2 cups milk


Input: 3 tablespoons flour


Input: 1/4 cup finely chopped shallots


Input: 1/2 pound raw shrimp, shelled and deveined

1/2 pound raw shrimp , shelled and deveined

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Input: 1/2 pound raw scallops, preferably bay scallops - if sea scallops are used, cut them into quarters

1/2 pound raw scallops , preferably bay scallops - if sea scallops are used , cut them into quarters

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Input: 4 sprigs fresh parsley


Input: 1/2 cup dry white wine


Input: 1 bay leaf


Input: 1/4 teaspoon cayenne pepper or Tabasco sauce to taste

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Input: 5 tablespoons, plus one teaspoon, butter

5 tablespoons , plus one teaspoon , butter

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Input: 1 cup finely chopped onion


Input: 1 1/2 cups raw rice


Input: 2 1/4 cups water


Input: Salt to taste, if desired

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Input: 2 pounds well-scrubbed mussels, about six cups

2 pounds well-scrubbed mussels , about six cups

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Input: 2 sprigs thyme or one-half teaspoon dried thyme

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Input: 3 sprigs parsley


Input: 1/2 teaspoon minced garlic


Input: 2 cups raw rice


Input: 3 cups chicken broth, fresh or canned

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Input: 1/4 cup minced onion


Input: 5 tablespoons butter


Input: 3 cups cooked rice (see recipe)

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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: 1/2 cup finely chopped celery


Input: 1 cup finely chopped green pepper

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Input: 1 teaspoon finely chopped dried or fresh rosemary

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Input: 2 1/2 cups mushrooms cut into half-inch cubes

2$1/2 cups mushrooms cut into half-inch cubes

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Input: 1 cup finely chopped onion


Input: 1 tablespoon finely minced garlic


Input: 2 tablespoons butter


Input: 1/2 cup freshly grated Parmesan cheese

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Input: 1/2 pound sausage meat, sweet or hot

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Input: 2 tablespoons warm water


Input: Salt to taste, if desired

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Input: 1 3/4 cups barely simmering rich chicken broth

1$3/4 cups barely simmering rich chicken broth

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Input: 1 teaspoon stem saffron, loosely packed

1 teaspoon stem saffron , loosely packed

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Input: 1/8 teaspoon dried, hot redpepper flakes

1/8 teaspoon dried , hot redpepper flakes

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Input: 2/3 cup dry white wine


Input: 1/4 cup finely minced prosciutto or ham

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Input: 1/4 cup finely chopped onion


Input: 2 tablespoons olive oil


Input: 1/2 cup homemade mayonnaise (made with part olive oil)

1/2 cup homemade mayonnaise ( made with part olive oil )

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Input: 1 large clove garlic, minced

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Input: 1/4 cup minced fresh parsley


Input: 1 cup raw rice, preferably converted (not instant)

1 cup raw rice , preferably converted ( not instant )

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Input: 1 ripe avocado


Input: 1 pound cooked lobster meat, cut into bite-size pieces

1 pound cooked lobster meat , cut into bite-size pieces

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Input: 1 1/2 tablespoons good quality olive oil

1$1/2 tablespoons good quality olive oil

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Input: 3 tablespoons white wine vinegar


Input: 1/2 cup plain yogurt


Input: Cinnamon


Input: 3/4 pound mixed fresh yellow and green fettuccine

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Input: 1 jar (2 ounces drained weight) pimento-stuffed olives, chopped

1 jar ( 2 ounces drained weight ) pimento-stuffed olives , chopped

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Input: 1/2 cup Greek olives (calamata), drained and pitted

1/2 cup Greek olives ( calamata ) , drained and pitted

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Input: 1/2 cup raisins


Input: 1 cup dry white wine


Input: 1 1/2 cups green grapes


Input: 2 medium, ripe avocados


Input: 1 green pepper, chopped


Input: 1 cup tomato sauce or puree

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Input: 2 cloves garlic, minced


Input: 2 medium onions, chopped


Input: 4 whole chicken breasts


Input: Flour


Input: Salt and pepper to taste


Input: 6 tablespoons vegetable oil


Input: 1 tablespoon butter


Input: 1 to 2 teaspoons curry powder

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Input: 3/4 cup chicken stock or broth

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Input: 1 cup light cream


Input: 1 slightly beaten egg yolk


Input: Few dashes hot pepper sauce

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Input: 1 medium, ripe avocado

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Input: 2 small lemons


Input: 1 clove garlic, minced


Input: 1/4 cup extra-virgin olive oil


Input: About 10 sprigs fresh thyme


Input: Coarse salt and freshly ground pepper to taste

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Input: 6 slices nitrite-free bacon


Input: 3 cups diced, cooked potatoes

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Input: 1 cup onion, finely chopped

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Input: 1 tablespoon scallion, chopped


Input: 2 hard-cooked eggs, cut up

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Input: 1 tablespoon pimiento, chopped


Input: Salt and freshly ground black pepper

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Input: 1/2 cup mayonnaise


Input: 2 tablespoons lime juice


Input: 2 medium, ripe avocados

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Input: 2 tablespoons fresh tarragon leaves


Input: 1 2- to 3-pound chicken, cut up

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Input: Coarse salt and freshly ground pepper to taste

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Input: 1 clove garlic, minced


Input: 2 pounds Jerusalem artichokes


Input: 3 tablespoons extra-virgin olive oil


Input: Coarse salt and freshly ground pepper to taste

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Input: 1/3 cup chopped chives


Input: About 12 chive blossoms


Input: 1/2 cup extra-virgin olive oil


Input: 1 pound raw white mushrooms


Input: 1 tablespoon finely chopped parsley


Input: 2 cups fine fresh bread crumbs

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Input: 4 tablespoons butter, optional


Input: 1/3 cup flour


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 cup hot chicken stock


Input: Salt and freshly ground pepper

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Input: 3 shallots, minced


Input: 1 tablespoon chopped fresh dill


Input: 1 tablespoon plus 1 teaspoon fresh lemon juice

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Input: 1 1/2 teaspoons salt


Input: 1 teaspoon freshly ground pepper


Input: 3 large baking potatoes (2 3/4 pounds), peeled and shredded

3 large baking potatoes ( 2$3/4 pounds ) , peeled and shredded

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Input: 2 teaspoons, plus 4 tablespoons, corn, peanut or vegetable oil

2 teaspoons , plus 4 tablespoons , corn , peanut or vegetable oil

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Input: 2 tablespoons water


Input: 1 pair sweetbreads, about 1 pound

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Input: 1 egg


Input: 16 large eggs


Input: 1 teaspoon finely chopped fresh sage (or any herb you like), or 1/4 teaspoon dried

1 teaspoon finely chopped fresh sage ( or any herb you like ) , or 1/4 teaspoon dried

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Input: 1 cup heavy or whipping cream

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Input: Butter for the ramekins


Input: 3 ounces salmon caviar


Input: 2 tablespoons snipped fresh chives


Input: 1/2 pound smoked salmon, thinly sliced

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Input: 8 large eggs


Input: 7 tablespoons clarified butter


Input: 1/2 cup crème fraîche or sour cream

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Input: 1/2 pint fresh strawberries, cleaned and sliced thinly

1/2 pint fresh strawberries , cleaned and sliced thinly

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Input: 1/3 cup sugar


Input: 2 tablespoons kirsch or other fruit liqueur

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Input: Strawberry sauce (see recipe)

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Input: 1/2 cup sugar for egg whites

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Input: 3/4 cup sugar for strawberries


Input: 8 eggs, separated


Input: 1 1/2 pints fresh strawberries, stems removed, sliced

1$1/2 pints fresh strawberries , stems removed , sliced

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Input: 3 tablespoons freshly grated Parmesan cheese

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Input: Salt and freshly ground pepper to taste

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Input: 8 eggs, separated


Input: 1 1/2 pound trimmed broccoli (one medium-size bunch)

1$1/2 pound trimmed broccoli ( one medium-size bunch )

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Input: 1/2 cup ricotta cheese


Input: Freshly grated nutmeg


Input: Salt and freshly ground black pepper to taste

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Input: Cayenne pepper to taste


Input: 8 eggs, separated


Input: 1 1/2 pounds red bell peppers (about 4)

1$1/2 pounds red bell peppers ( about 4 )

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Input: 1/2 cup ricotta


Input: 1/4 teaspoon cumin


Input: 1 tablespoon minced jalapeno peppers, or to taste

1 tablespoon minced jalapeno peppers , or to taste

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Input: 3 tablespoons fresh dill, minced

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Input: Salt and freshly ground pepper to taste

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Input: 2 tablespoons chopped fresh coriander (optional)

2 tablespoons chopped fresh coriander ( optional )

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Input: 8 eggs, separated


Input: 2 large eggplants (about 2 1/2 pounds)

2 large eggplants ( about 2$1/2 pounds )

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Input: 1/4 teaspoon powdered cumin


Input: 1/2 cup ricotta cheese


Input: 2 pounds carrots (about 4 1/2 cups), chopped

2 pounds carrots ( about 4$1/2 cups ) , chopped

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Input: 1/4 cup grated Parmesan cheese


Input: 8 eggs, separated


Input: 1/2 cup ricotta cheese


Input: Salt and freshly ground pepper to taste

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Input: 2 pounds zucchini, thinly sliced

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Input: 1/2 teaspoon oregano


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

1/4 teaspoon hot pepper flakes , or to taste

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Input: 2 tablespoons finely minced scallions


Input: 2 tablespoons olive oil


Input: 4 cloves garlic (about 1 1/4 tablespoon), minced

4 cloves garlic ( about 1$1/4 tablespoon ) , minced

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Input: 8 eggs, separated


Input: Salt and freshly ground pepper to taste

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Input: 2 teaspoons fresh grated ginger


Input: 1/2 cup ricotta cheese


Input: 1 1/4 tablespoon sesame seeds