Input: 1 very fresh bulb Florence fennel

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

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

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Input: 1 1/2 tablespoons extra-virgin olive oil

1$1/2 tablespoons extra-virgin olive oil


Input: 1 teaspoon lemon juice


Input: 1 1/2 ounces fresh white truffles


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 tablespoon chopped garlic


Input: 6 to 7 cups chicken stock

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Input: 1 cup dry white wine


Input: 2 cups Arborio rice


Input: 3 shallots chopped fine


Input: 6 tablespoons unsalted butter


Input: 1 1/4 cups coarsely chopped pecans


Input: 1 unbaked 9-inch pie shell (see recipe)

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Input: 1/4 teaspoon salt


Input: 1 teaspoon vanilla extract


Input: 2 tablespoons bourbon


Input: 1/3 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dark corn syrup


Input: 1/2 cup light corn syrup


Input: 3 eggs, lightly beaten


Input: 1 cup granulated sugar


Input: 1/4 cup coarse fresh white-bread crumbs

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

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Input: 3 tablespoons heavy cream


Input: 2 tablespoons plus 1/3 cup finely grated Gruyére cheese

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

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Input: 2 large eggs, lightly beaten

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

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Input: 1 teaspoon chopped fresh sage leaves

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

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Input: 1 teaspoon chopped fresh thyme leaves (no stems)

1 teaspoon chopped fresh thyme leaves ( no stems )

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

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Input: 1/2 cup minced oil-marinated sun-dried tomatoes

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

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Input: 1 garlic clove, minced (optional)

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Input: 1 large red onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces smoked bacon, finely diced, preferably applewood-smoked

2 ounces smoked bacon , finely diced , preferably applewood-smoked

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

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Input: Freshly ground black pepper to taste

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

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Input: Salt to taste


Input: 1 cup chicken broth


Input: 1 pound plus 1 tablespoon unsalted butter

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Input: 4 17-ounce cans corn niblets, drained if necessary

4 17-ounce cans corn niblets , drained if necessary

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

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Input: 1/2 cup flour


Input: 1 1/2 cups cornmeal


Input: 3 cups whole milk


Input: 3 eggs


Input: 3/4 cup minced onion


Input: 1 medium-size red bell pepper, cored, seeded and chopped

1 medium-size red bell pepper , cored , seeded and chopped

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

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Input: 1 tablespoon corn oil


Input: 1 1/2 pounds ground beef


Input: 1 cup crushed tomatoes


Input: 1 16-ounce can pinto beans, drained

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

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Input: 1/2 teaspoon Tabasco sauce


Input: 1/4 teaspoon cumin


Input: 1/4 teaspoon cayenne pepper


Input: 1 teaspoon oregano


Input: 1 1/2 teaspoons salt


Input: 1 whole 3-pound pumpkin


Input: Fresh rosemary branches, optional

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


Input: 4 tablespoons olive oil or butter

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

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Input: Wild Mushroom Stuffing (see recipe) or other stuffing

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

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Input: 1 12- to 14-pound naturally fed, free-range turkey

1 12- to 14-pound naturally fed , free-range turkey

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Input: 2 star anise


Input: 2 or 3 sprigs fresh thyme

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

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Input: 1/4 teaspoon fennel seeds


Input: 1 tablespoon coriander seeds


Input: 1/4 teaspoon red pepper flakes


Input: 1 tablespoon black peppercorns


Input: 2 bay leaves


Input: 1 leek, white and light green parts only, cleaned and diced

1 leek , white and light green parts only , cleaned and diced

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

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Input: 1/4 cup diced celery


Input: 1 large onion, peeled and diced

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Input: 3/4 cup sugar


Input: 1 carrot, peeled and diced

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Input: 3/4 cup plus 2 tablespoons kosher salt

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Input: 2 tablespoons fresh lemon juice


Input: 2 teaspoons salt


Input: 2 pinches red pepper flakes


Input: 2 tablespoons fennel seed, finely ground in a spice grinder or with a mortar and pestle

2 tablespoons fennel seed , finely ground in a spice grinder or with a mortar and pestle

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

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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: 4 large fennel bulbs, including feathery fronds on top (or substitute 1/4 cup chervil leaves for the fronds)

4 large fennel bulbs , including feathery fronds on top ( or substitute 1/4 cup chervil leaves for the fronds )

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

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

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

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Input: 1 lightly beaten egg, if desired

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

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Input: 2 tablespoons chopped Italian parsley


Input: 1 teaspoon finely chopped fresh thyme

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

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Input: 3 cups milk, or as needed

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

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Input: 1 day-old baguette, crust removed, to make 4 cups cubed

1 day-old baguette , crust removed , to make 4 cups cubed

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

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Input: 1 turkey or chicken liver, diced

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

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Input: 1/4 pound smoked bacon


Input: 1 cup finely chopped onion


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced


Input: 2 shallots, peeled and finely diced

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

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Input: 1 pound chanterelles


Input: 4 tablespoons unsalted butter


Input: 1/4 teaspoon cream of tartar


Input: 1/2 cup whole milk


Input: 2 eggs, separated


Input: 1 teaspoon vanilla extract


Input: 1 cup sugar


Input: 8 tablespoons (1 stick) unsalted butter, at room temperature

8 tablespoons ( 1 stick ) unsalted butter , at room temperature

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: 2 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 1 1/2 cups all-purpose flour


Input: 1/4 cup fresh orange juice


Input: 9 ounces (2 2/3 cups) fresh cranberries

9 ounces ( 2$2/3 cups ) fresh cranberries

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

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Input: 3/4 cup brown sugar


Input: 4 tablespoons (1/2 stick) unsalted butter

4 tablespoons ( 1/2 stick ) unsalted butter

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Input: 1 tablespoon unsalted butter


Input: 2 cups chicken or veal stock

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

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Input: 1/4 cup balsamic vinegar


Input: 1/2 cup maple syrup


Input: 1 shallot, minced


Input: Olive oil


Input: 6 turkey chops, cut 1 inch or more thick

6 turkey chops , cut 1 inch or more thick

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 tablespoon mustard seeds


Input: 1/2 cup grated fresh ginger


Input: 1 bulb garlic, cloves separated but unpeeled

1 bulb garlic , cloves separated but unpeeled

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Input: 20 whole peppercorns


Input: 2 bay leaves


Input: 1 large onion, sliced

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


Input: 1 tablespoon molasses


Input: 3 tablespoons coarse salt


Input: Zest of 2 oranges


Input: 1 cup maple syrup or honey

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Input: 1 cup sour cream


Input: 1/4 teaspoon sugar


Input: Pinch salt


Input: 1 medium onion, minced, about 1/2 cup

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Input: 1/3 cup neutral oil, like canola or grape seed

1/3 cup neutral oil , like canola or grape seed

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Input: 12 fresh figs, washed and drained

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Input: 1 tablespoon good balsamic vinegar


Input: 2 ounces, approximately, of soft, fresh goat cheese

2 ounces , approximately , of soft , fresh goat cheese

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Input: 1 lemon, cut in half and pulp removed as you would from a grapefruit

1 lemon , cut in half and pulp removed as you would from a grapefruit

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

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Input: 1 tablespoon fresh thyme or rosemary leaves (or 1 teaspoon crumbled dried leaves)

1 tablespoon fresh thyme or rosemary leaves ( or 1 teaspoon crumbled dried leaves )

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


Input: 1/4 cup extra virgin olive oil

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

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Input: 6 cloves garlic, peeled and lightly crushed

6 cloves garlic , peeled and lightly crushed

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Input: 1 fennel bulb


Input: 6 cups assorted olives


Input: Minced zest of 1 lemon

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


Input: Salt and freshly ground black pepper

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

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Input: 1/2 cup olive oil


Input: 1 clove garlic, peeled and lightly crushed

1 clove garlic , peeled and lightly crushed

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Input: 2 tablespoons horseradish, or to taste

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Input: 3 tablespoons butter


Input: 1 tablespoon vinegar


Input: 1 cup ketchup


Input: 3 pounds large shrimp, peeled and deveined if desired

3 pounds large shrimp , peeled and deveined if desired

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

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Input: 1/2 teaspoon water


Input: 1 cup coarsely chopped walnuts


Input: 1/2 teaspoon baking soda


Input: 1 3/4 cups flour


Input: Grated peel of 1/2 orange

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


Input: 1/4 teaspoon nutmeg


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon vanilla extract


Input: 1 egg, separated


Input: 1/2 cup packed brown sugar


Input: 1 whole egg


Input: 1/2 cup sugar


Input: 1/2 cup butter or margarine, at room temperature

1/2 cup butter or margarine , at room temperature

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

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Input: 2 tablespoons orange-flavored liqueur


Input: 1/2 cup chopped pitted dates


Input: 3/4 cups raisins


Input: 1/2 cup finely chopped walnuts


Input: 1 cup raspberry jam


Input: 1 cup shredded Cheddar cheese


Input: 1/2 cup butter or margarine


Input: Pinch of salt


Input: 3 tablespoons packed brown sugar


Input: 1 teaspoon baking powder


Input: 1 1/2 cups flour


Input: Confectioners' sugar or cocoa, for dusting

Confectioners' sugar or cocoa , for dusting

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

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Input: 3 large eggs, at room temperature

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

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Input: 1/2 cup sugar


Input: 1/2 cup butter


Input: 3/4 cup sliced or julienned blanched almonds

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

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Input: 6 large, crisp double amaretti (or about 1/2 cup crushed amaretti)

6 large , crisp double amaretti ( or about 1/2 cup crushed amaretti )

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Input: 3 ounces high-quality bittersweet chocolate


Input: 1 ounce unsweetened chocolate


Input: 2/3 cup sliced or coarsely chopped almonds

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

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Input: 1 cup semisweet chocolate chips


Input: 1 3/4 cups flour


Input: 1/4 cup unsweetened cocoa


Input: 1 teaspoon vanilla extract


Input: Dash of salt


Input: 2 tablespoons instant espresso powder


Input: 1 cup sugar


Input: 1 cup butter, at room temperature

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

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Input: 1/4 teaspoon cloves


Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon cardamom


Input: 1 teaspoon almond extract


Input: 1 cup pulverized almonds


Input: 3/4 cup sugar


Input: 2 egg whites


Input: 2 teaspoons grated lemon rind


Input: 1 teaspoon vanilla extract


Input: 1/2 cup superfine sugar


Input: 1 cup butter, at room temperature

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

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Input: 2 pinches of salt


Input: 1 large egg, lightly beaten

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Input: 2 cups flour


Input: 2 tablespoons chopped fresh mint


Input: 1/2 tablespoon ground black pepper


Input: 6 ounces ground lamb


Input: 1/2 clove garlic, minced


Input: 5 tablespoons olive oil


Input: Pinch turmeric


Input: 1 tablespoon salt


Input: 1 2/3 cups couscous


Input: 2 cups chicken broth


Input: 6 medium Italian sweet peppers


Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: 2 1/2 tablespoons bread crumbs


Input: 1 tablespoon chopped fresh basil


Input: 1 egg yolk


Input: 1 large egg


Input: Freshly ground pepper to taste

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


Input: 10 ounces fresh goat cheese


Input: 4 firm, medium tomatoes

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


Input: 1/2 bunch Italian parsley, roughly chopped

1/2 bunch Italian parsley , roughly chopped

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

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Input: 6 fresh plum tomatoes, seeded and diced large

6 fresh plum tomatoes , seeded and diced large

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

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Input: 2 yellow bell peppers, cored, seeded and diced large

2 yellow bell peppers , cored , seeded and diced large

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

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Input: 2 red bell peppers, cored, seeded and diced large

2 red bell peppers , cored , seeded and diced large

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

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Input: 2 dozen cultivated mussels


Input: 1 pound lump crab meat


Input: 1 dozen sea scallops


Input: 1 dozen small clams, washed

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

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Input: 1 pound raw large shrimp, shelled and deveined

1 pound raw large shrimp , shelled and deveined

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

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Input: 1 pound firm-fleshed fish such as red snapper, striped bass or sea bass, filleted and cut into bite-sized pieces

1 pound firm-fleshed fish such as red snapper , striped bass or sea bass , filleted and cut into bite-sized pieces

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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: 12 egg whites


Input: 1 tablespoon peppercorns


Input: 2 bay leaves


Input: 10 plum tomatoes, fresh or canned, chopped

10 plum tomatoes , fresh or canned , chopped

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

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Input: 1 cup red or green bell pepper, cored, seeded and chopped

1 cup red or green bell pepper , cored , seeded and chopped

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

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Input: 1 leek, washed and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks celery, chopped


Input: 1 medium onion, chopped

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


Input: 1 pound firm-fleshed white fish (can be any nonoily fish, such as monkfish, flounder, sole, grouper or scallops)

1 pound firm-fleshed white fish ( can be any nonoily fish , such as monkfish , flounder , sole , grouper or scallops )

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

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

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

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


Input: 2 cups bottled clam juice


Input: 2 cups dry white wine


Input: 4 1/2 cups fish stock or bottled clam juice (see note)

4$1/2 cups fish stock or bottled clam juice ( see note )

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

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


Input: 1#12-ounce can plum tomatoes


Input: 6 cloves garlic, chopped


Input: 1 bunch of parsley stems


Input: 1 teaspoon, plus one pinch, dried thyme

1 teaspoon , plus one pinch , dried thyme

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon, plus one pinch, dried oregano

1 teaspoon , plus one pinch , dried oregano

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried basil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 serrano or jalapeno peppers, seeded and chopped

2 serrano or jalapeno peppers , seeded and chopped

B-QTY B-COMMENT I-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 green bell pepper, cored, seeded and sliced

1 green bell pepper , cored , seeded and sliced

B-QTY B-NAME I-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

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Input: 1 red bell pepper, cored, seeded and sliced

1 red bell pepper , cored , seeded and sliced

B-QTY B-NAME I-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, sliced

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


Input: 1/4 cup olive oil


Input: 4 large eggs


Input: 2 cups creme fraiche or heavy cream

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

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Input: 9 ounces bittersweet chocolate


Input: 1 teaspoon vanilla extract


Input: 1 quart milk


Input: 1 teaspoon cornstarch


Input: 1/2 cup sugar


Input: 8 egg yolks


Input: Powdered confectioners' sugar for dusting

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


Input: 1/2 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 eggs, separated


Input: 1 tablespoon finely ground almonds


Input: 2 teaspoons vanilla extract


Input: Grated zest of one orange


Input: 7 ounces semi-sweet chocolate, cut up

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Parchment paper


Input: 1 tablespoon flour


Input: 7 tablespoons unsalted butter


Input: 6 to 7 tablespoons ice water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons chilled unsalted butter, diced

6 tablespoons chilled unsalted butter , diced

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

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Input: 6 tablespoons chilled vegetable shortening


Input: 3/4 teaspoon salt


Input: 2 1/2 cups flour


Input: 16 ounces tequila or vodka


Input: 1 tablespoon fresh lime juice


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 teaspoon fresh grated horseradish


Input: 2 dashes Tabasco sauce


Input: 1 teaspoon of Worcestershire sauce


Input: 1/2 teaspoon celery seeds


Input: 4 cups cold water


Input: 1/4 teaspoon red bell pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small white onion, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red pepper, seeded and veined, chopped coarse

1 red pepper , seeded and veined , chopped coarse

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 16-ounce can peeled Italian tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces Scotch


Input: 1/2 tablespoon olive oil


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 medium onion, diced

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


Input: 1 white turnip, peeled and diced

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

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Input: 2 carrots, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1/2 cup barley


Input: 8 cups cold water


Input: 3 pounds lamb stew meat with bone

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces aquavit or vodka


Input: Salt and freshly ground pepper to taste

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

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Input: 2 gallons water


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon fresh thyme


Input: 1/2 bunch parsley


Input: 2 bay leaves


Input: 1/4 teaspoon ground allspice


Input: 12 black peppercorns


Input: 1 rib celery


Input: 2 carrots, trimmed


Input: 1 medium white onion, quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds chicken parts or scraps

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds mushrooms, cleaned and quartered

3 pounds mushrooms , cleaned and quartered

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced chives


Input: 8 tablespoons salmon caviar


Input: 1/2 cup sour cream


Input: 1 egg yolk


Input: 1/8 teaspoon salt


Input: 1/4 teaspoon sugar


Input: 1/2 stick (2 ounces) unsalted butter

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

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Input: 1 cup all-purpose flour


Input: 1 teaspoon peanut oil


Input: 2 tablespoons (about 1 ounce) beluga malossol caviar

2 tablespoons ( about 1 ounce ) beluga malossol caviar

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

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Input: 4 tablespoons (about 2 ounces) salmon caviar

4 tablespoons ( about 2 ounces ) salmon caviar

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

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Input: 1/2 teaspoon potato starch or arrowroot, dissolved in 1 tablespoon cold water

1/2 teaspoon potato starch or arrowroot , dissolved in 1 tablespoon cold water

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

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: 1/4 cup (4 tablespoons) heavy cream

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/2 cup dry, fruity white wine

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

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Input: 2 medium leeks (about 12 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 pound (about 20) sea scallops

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

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Input: 1 1/2 teaspoons chopped fresh tarragon leaves

1$1/2 teaspoons chopped fresh tarragon leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons chopped parsley leaves


Input: 1 teaspoon peanut oil


Input: 8 tablespoons (about 4 ounces) salmon caviar

8 tablespoons ( about 4 ounces ) salmon caviar

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

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Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 2 tablespoons unsalted butter


Input: 1 pound (about 10) small new potatoes

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

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Input: 2 tablespoons (about 1 ounce) osetra malossol caviar

2 tablespoons ( about 1 ounce ) osetra malossol caviar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sour cream


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 6 large farm eggs (preferably from free-range chickens)

6 large farm eggs ( preferably from free-range chickens )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons unsalted butter


Input: 4 thin slices white bread


Input: 4 lemon wedges


Input: 4 tablespoons sour cream


Input: 1 tablespoon chopped chives


Input: 6 tablespoons (about 3 ounces) salmon caviar

6 tablespoons ( about 3 ounces ) salmon caviar

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

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Input: 1/4 cup finely chopped onion


Input: 4 slices black Russian, dark pumpernickel, or Danish-style hard rye bread, about 4 to 5 inches in diameter

4 slices black Russian , dark pumpernickel , or Danish-style hard rye bread , about 4 to 5 inches in diameter

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

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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 hard-cooked eggs


Input: Salt to taste


Input: 3 cups frozen corn


Input: 2 medium-ripe tomatoes or 4 plum tomatoes or 8 to 10 cherry tomatoes, cut in small pieces

2 medium-ripe tomatoes or 4 plum tomatoes or 8 to 10 cherry tomatoes , cut in small pieces

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

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

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


Input: 1/2 to 1 whole finely minced jalapeno, seeds removed

1/2 to 1 whole finely minced jalapeno , seeds removed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium zucchini, quartered and finely sliced

2 medium zucchini , quartered and finely sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped

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


Input: 3 tablespons chopped fresh coriander


Input: 1 tablespoon corn or canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup low-fat ricotta


Input: 1/2 cup nonfat plain yogurt


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander seed


Input: 1 cup canned mild green chilies

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chicken stock


Input: 1 teaspoon minced garlic


Input: 1 large onion, chopped

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


Input: 2 large chicken breasts, skinned and boned, about 2 pounds

2 large chicken breasts , skinned and boned , about 2 pounds

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

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


Input: 1 to 2 tablespoons corn or canola oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, finely chopped


Input: 2 cups broccoli florets, cooked and drained

2 cups broccoli florets , cooked and drained

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

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Input: 1 tablespoon red-wine vinegar


Input: 4 teaspoons reduced-sodium soy sauce


Input: 1/2 teaspoon hot sesame oil


Input: 1 teaspoon minced garlic


Input: 5 tablespoons water


Input: 3 tablespoons Chinese sesame paste or unsalted pure peanut butter

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces fresh thin egg noodles

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or 3 tablespoons fresh cilantro leaves

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

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Input: 2 teaspoons cornstarch


Input: 1 cup chopped fresh pineapple


Input: 1 1/2 teaspoons reduced-sodium soy sauce

1$1/2 teaspoons reduced-sodium soy sauce


Input: 1/2 cup plus 3 tablespoons water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 1 tablespoon grated fresh ginger


Input: 2 tablespoons red-wine vinegar


Input: Enough vegetable oil for light brushing of fish

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

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Input: 12 ounces swordfish


Input: 1/2 cup milk, approximately


Input: 1 egg


Input: 1 teaspoon vanilla extract


Input: 2 sticks chilled unsalted butter, cut into bits

2 sticks chilled unsalted butter , cut into bits

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Pinch salt


Input: 3/4 cup sugar


Input: 1 1/2 cups all-purpose flour


Input: 1/2 cup cornstarch


Input: 1 bunch fresh cilantro


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: 1/4 teaspoon ground coriander


Input: 1/2 cup labneh (strained yogurt)

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

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Input: 2 teaspoons pomegranate concentrate (optional)

2 teaspoons pomegranate concentrate ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 large onions, sliced in rings

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Peanut or canola oil for frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup all-purpose flour


Input: 1/4 cup finely chopped cilantro or parsley

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plain yogurt


Input: 2 large eggs


Input: 1/8 teaspoon ground coriander


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cumin


Input: 1 cup precooked rice (any kind will do)

1 cup precooked rice ( any kind will do )

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Input: 1 cup cooked lentils (1/2 cup uncooked)

1 cup cooked lentils ( 1/2 cup uncooked )

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Input: 1 cup diced onion


Input: 3 tablespoons extra virgin olive oil

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

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Input: Pickled ginger for garnish


Input: Smoked salmon for garnish


Input: 1/2 teaspoon nutmeg


Input: Canola or other vegetable oil for frying

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Input: 1 teaspoon ground cardamom


Input: 3/4 teaspoon lemon zest


Input: 3 tablespoons snipped dill


Input: 3 tablespoons matzoh meal


Input: 1 tablespoon sour cream


Input: 1 large egg


Input: 1/2 cup toasted chopped pecans


Input: 1/2 cup cooked wild rice


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 teaspoon thyme


Input: 10 ounces white mushrooms, sliced

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

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Input: 3 tablespoons extra virgin olive oil

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

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Input: 1/2 cup bread crumbs or matzoh meal, plus 1/3 cup for coating

1/2 cup bread crumbs or matzoh meal , plus 1/3 cup for coating

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1/3 cup Parmesan cheese


Input: 2 large eggs


Input: 1/2 bunch cilantro (about 1 cup), diced

1/2 bunch cilantro ( about 1 cup ) , diced

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

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Input: 1/3 cup pine nuts


Input: 4 shallots, peeled and diced

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

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Input: 6 cloves garlic, or to taste, peeled and diced

6 cloves garlic , or to taste , peeled and diced

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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Input: 1 large onion, peeled and diced

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Input: 6 leeks (about 2 pounds)

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

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

2 tablespoons extra virgin olive oil , plus more for frying

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

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Input: 1 1/2 cups milk


Input: 3 eggs, separated


Input: 1/2 cup sugar


Input: 3 teaspoons vanilla extract


Input: 1/2 cup molasses


Input: 1/2 cup buttermilk


Input: 2 whole eggs


Input: 1 cup light-brown sugar


Input: 1/2 pound butter, softened


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon ground allspice


Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon ground cloves


Input: 1 1/2 teaspoons ground ginger


Input: 1 teaspoon baking powder


Input: 1 1/4 cups flour


Input: 1 tablespoon apricot eau de vie or Calvados

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

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Input: 1/2 cup apricot preserves


Input: 1/4 cup sugar


Input: 2 tablespoons milk, approximately


Input: 2 teaspoons fresh lemon juice


Input: 4 Granny Smith apples, peeled, cored and sliced 1/8 inch thick

4 Granny Smith apples , peeled , cored and sliced 1/8 inch thick

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

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Input: 1 1/2 teaspoons cider vinegar


Input: 1 1/2 tablespoons ice water


Input: 3 ounces cream cheese


Input: 1/4 teaspoon salt


Input: 1 1/3 cups plus 4 teaspoons pastry flour

1$1/3 cups plus 4 teaspoons pastry flour

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Input: 10 tablespoons unsalted butter


Input: Maraschino cherry


Input: Dash of bitters


Input: 5 ounces Champagne


Input: Dash or 2 of maraschino cherry juice

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Input: 1 ounce Chambord


Input: 1/2 ounce dry vermouth


Input: 1/2 ounce fresh or Rose's lime

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

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Input: Extra virgin olive oil, for garnish

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

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Input: Finely sliced onion, for garnish

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

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Input: Coarsely chopped fresh mint leaves, for garnish

Coarsely chopped fresh mint leaves , for garnish

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

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Input: Pine nuts, for garnish


Input: Salt


Input: 2 tablespoons finely chopped basil leaves

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Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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Input: 1 1/2 teaspoons ground cinnamon


Input: Half an onion, finely grated

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Input: Finely grated zest of 1 lime

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Input: 1 pound lean boneless high-quality lamb or goat, ground twice (ask the butcher to do this)

1 pound lean boneless high-quality lamb or goat , ground twice ( ask the butcher to do this )

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

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Input: 3/4 cup bulgur wheat


Input: 2 unbaked 9-inch pie shells


Input: 1 cup heavy cream


Input: 1 cup whole milk (do not use low-fat)

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Input: 3 eggs


Input: 1 29-ounce can pumpkin puree

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


Input: 2 teaspoons kosher salt


Input: 1/4 teaspoon ground clove


Input: 1 teaspoon ground cardamom


Input: 1 teaspoon ground ginger


Input: 1 tablespoon ground cinnamon


Input: 1 1/3 cups sugar


Input: 1/3 cup praline paste (available at fancy food shops)

1/3 cup praline paste ( available at fancy food shops )

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

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Input: 1 clove garlic minced (green part removed)

1 clove garlic minced ( green part removed )

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

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Input: 2 pounds string beans, trimmed

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Input: 1/8 teaspoon ground nutmeg


Input: 1 teaspoon dried thyme


Input: 3/4 teaspoon freshly ground white pepper

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Input: 2 teaspoons salt


Input: 1 pound white fettuccine


Input: 1/2 pound spinach fettuccine


Input: 6 eggs


Input: 4 medium shallots, peeled and cut into thin strips

4 medium shallots , peeled and cut into thin strips

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Input: 3 tablespoons olive oil


Input: 2 heads garlic, cloves separated but not peeled

2 heads garlic , cloves separated but not peeled

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Input: Maple syrup to taste (about 1 1/2 tablespoons)

Maple syrup to taste ( about 1$1/2 tablespoons )

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

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Input: 2 teaspoons seeded and chopped jalapeno pepper

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

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Input: 2 teaspoons chopped fresh cilantro


Input: 2 teaspoons grated fresh ginger


Input: 1 cup whole, fresh cranberries

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

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Input: 1 orange


Input: 1 cup toasted walnuts, chopped

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 tablespoon snipped chives


Input: 4 tablespoons walnut oil


Input: 2 tablespoons cider vinegar


Input: 3 bunches watercress, washed and stems removed

3 bunches watercress , washed and stems removed

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Input: 1 medium jicama (about 1 pound), peeled and julienned

1 medium jicama ( about 1 pound ) , peeled and julienned

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

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Input: 1 8-inch loaf brioche, ends trimmed off, cut into slices 1/4-inch thick

1 8-inch loaf brioche , ends trimmed off , cut into slices 1/4-inch thick

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Input: 2 1 1/2-pound lobsters


Input: 1 1/2 teaspoons unsalted butter


Input: 1 shallot, peeled and minced

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

1$1/2 cups shiitake mushrooms , stemmed and cut into 1/4-inch cubes

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 1/2 tablespoons sevruga caviar


Input: 3 large pears, peeled, cored and cut in julienne

3 large pears , peeled , cored and cut in julienne

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Input: 1 egg, beaten


Input: Salt to taste


Input: 1 cup chilled chicken broth


Input: 1/2 teaspoon ground coriander seeds


Input: 1/2 teaspoon ground cumin


Input: 1 teaspoon finely chopped fresh sage

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Input: 1 tablespoon chili powder


Input: 1 to 2 jalapeno peppers, chopped fine

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Input: 1 tablespoon finely chopped fresh cilantro

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

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Input: 2 cloves garlic, peeled and minced

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

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Input: 1 rib celery, trimmed and cut into 1/4-inch pieces

1 rib celery , trimmed and cut into 1/4-inch pieces

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

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Input: 1/3 cup diced roasted red pepper

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

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Input: 1 small onion, peeled and diced into 1/4-inch pieces

1 small onion , peeled and diced into 1/4-inch pieces

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

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Input: 1 cup dried corn bread crumbs

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

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Input: 8 flour tortillas, cut into thirds and then across into 1/4-inch strips

8 flour tortillas , cut into thirds and then across into 1/4-inch strips

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Input: Vegetable oil


Input: 8 corn tortillas, cut into thirds and then across into 1/4-inch strips

8 corn tortillas , cut into thirds and then across into 1/4-inch strips

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Input: 3/4 cup chopped pecans


Input: 1/2 cup dark brown sugar


Input: 3 tablespoons unsalted butter, softened slightly

3 tablespoons unsalted butter , softened slightly

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Input: 1/2 teaspoon salt


Input: 1 teaspoon vanilla extract


Input: 3 1/2 tablespoons unsalted butter, melted

3$1/2 tablespoons unsalted butter , melted

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Input: 1/4 cup orange juice


Input: 1/4 cup heavy cream or whole milk

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

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Input: 4 medium-large sweet potatoes (about 3 pounds)

4 medium-large sweet potatoes ( about 3 pounds )

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Input: 6 tablespoons brown sugar


Input: 1/4 cup chopped walnuts, toasted

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Input: 1/4 teaspoon freshly grated black pepper

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

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Input: Kosher salt to taste


Input: 1 tablespoon fresh lemon juice or to taste

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

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Input: 4 cups chicken broth


Input: 1 small apple, peeled, cored and diced

1 small apple , peeled , cored and diced

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Input: Pinch ground allspice


Input: 1 tablespoon chopped fresh sage or 1 teaspoon dried

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Input: 1 medium onion, peeled and coarsely chopped

1 medium onion , peeled and coarsely chopped

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

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Input: 2 tablespoons unsalted butter


Input: 2 pounds winter squash (like acorn or Hubbard), halved and seeded

2 pounds winter squash ( like acorn or Hubbard ) , halved and seeded

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

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Input: 1 750-milliliter bottle dry red wine

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

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Input: 1 teaspoon ground nutmeg


Input: 1 bay leaf


Input: 1 cinnamon stick


Input: 1/4 cup plus 2 tablespoons sugar

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 tablespoon salt, plus more to taste

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Input: 1/2 cup red currant jelly


Input: 1/2 cup golden raisins


Input: 4 cloves


Input: 8 black peppercorns


Input: 1 large Bartlett pear, peeled, cored and grated

1 large Bartlett pear , peeled , cored and grated

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Input: 2 McIntosh or Granny Smith apples, peeled, cored and grated

2 McIntosh or Granny Smith apples , peeled , cored and grated

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Input: 1 medium onion, peeled and grated

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

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Input: 2 pounds red cabbage, cored and finely shredded

2 pounds red cabbage , cored and finely shredded

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

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Input: 1 tablespoon wine vinegar


Input: Salt and pepper to taste


Input: 3 tablespoons dry sherry


Input: 1/2 cup pearled barley


Input: 6 cups no-salt-added beef broth or stock

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

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Input: 1/2 pound shiitake, cremini, portobello or other mushrooms, washed, trimmed and coarsely cut

1/2 pound shiitake , cremini , portobello or other mushrooms , washed , trimmed and coarsely cut

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

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Input: 1/2 pound white mushrooms, washed, trimmed and coarsely cut

1/2 pound white mushrooms , washed , trimmed and coarsely cut

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

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Input: 2 cloves garlic, minced


Input: 1 medium carrot, diced


Input: 1 medium onion, diced


Input: 2 tablespoons oil


Input: 1/3 cup dried mushrooms like porcini

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Input: 1 cup milk


Input: 1/2 pound suet, finely grated

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

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Input: 1 3/4 cups dried currants


Input: 1/4 teaspoon ground nutmeg


Input: 2 eggs, lightly beaten


Input: 1 1/2 teaspoons ground cinnamon


Input: 1/2 teaspoon salt


Input: 1/4 cup sugar


Input: 4 cups flour


Input: Cinnamon stick or other flavoring, optional

Cinnamon stick or other flavoring , optional

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

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Input: 4 cups milk


Input: Pinch saffron, optional


Input: Pinch salt


Input: 1/2 cup sugar


Input: 1/4 to 1/3 cup rice


Input: 1 teaspoon vanilla extract


Input: 1 cup half-and-half


Input: 8 large eggs


Input: 2 cups milk


Input: 2 cups sugar


Input: Salt to taste


Input: 2 teaspoons lime juice, or to taste

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

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Input: 1/2 teaspoon sugar


Input: 2 scallions, finely chopped


Input: 1/2 cup fresh cilantro, chopped

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

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Input: 1 clove garlic


Input: 1/2 small onion


Input: 2 or 3 jalapenos


Input: 5 tomatoes


Input: 5 tomatillos, husks removed


Input: About 26 large corn husks, soaked in water for 30 minutes

About 26 large corn husks , soaked in water for 30 minutes

B-COMMENT B-QTY 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: 4 1/2 cups chicken stock, reserved from cooking the chicken

4$1/2 cups chicken stock , reserved from cooking the chicken

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

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Input: 1 1/2 cups melted vegetable shortening


Input: 5 teaspoons salt


Input: 7 cups masa harina


Input: 2 tablespoons fresh thyme leaves


Input: 1/2 cup fresh basil leaves, chopped

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

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Input: 1 cup canned jalapeno peppers, cut into thin strips

1 cup canned jalapeno peppers , cut into thin strips

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

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Input: 2 15-ounce cans (about 3 cups) mixed vegetables, drained

2 15-ounce cans ( about 3 cups ) mixed vegetables , drained

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

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Input: 2 cups Spanish olives, halved

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

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Input: Freshly ground black pepper to taste

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

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

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

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Input: 2 tomatoes, chopped


Input: 1 small onion, chopped

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


Input: 4 cloves garlic, minced


Input: 1 1/2 cups all-purpose, unbleached white flour

1$1/2 cups all-purpose , unbleached white flour

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

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Input: 1/4 cup sugar


Input: 1/4 cup extra-virgin olive oil


Input: Freshly ground black pepper to taste

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

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Input: 1 teaspoon salt


Input: 2 cloves garlic


Input: 1/2 small onion


Input: 2 ribs celery, chopped


Input: 1 small potato, peeled and quartered

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Input: 1 carrot, peeled and chopped

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

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Input: 2 1/2 pounds boneless, skinless chicken thighs

2$1/2 pounds boneless , skinless chicken thighs

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

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Input: French bread for serving


Input: Salt to taste


Input: 2 teaspoons Tabasco sauce


Input: 1/2 cup lime juice


Input: 2 pounds medium or large shrimp, peeled, deveined and split in half

2 pounds medium or large shrimp , peeled , deveined and split in half

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

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Input: 8 cloves garlic, peeled and thinly sliced

8 cloves garlic , peeled and thinly sliced

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

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Input: 3 tablespoons unsalted butter


Input: 1/4 cup olive oil


Input: 1/2 cup chopped cilantro


Input: Tabasco sauce


Input: 1 tablespoon lime juice


Input: 3/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 1 teaspoon Worcestershire sauce


Input: 1 large tomato, chopped

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


Input: 2 large garlic cloves, peeled and chopped

2 large garlic cloves , peeled and chopped

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

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Input: 1 white onion, chopped

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


Input: 1 tablespoon unsalted butter


Input: 2 tablespoons olive oil


Input: 4 strips bacon, diced


Input: 24 large clams, scrubbed and rinsed

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

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Input: 2 cups white wine


Input: 1 cup raisins


Input: 1 cup blanched, slivered almonds

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Input: 1 cinnamon stick


Input: 12 allspice berries


Input: 4 cardamom pods


Input: 12 whole cloves


Input: 5 tablespoons sugar


Input: 1 750-milliliter bottle ruby Port


Input: 2 750-milliliter bottles dry red wine

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

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Input: 1 quart akvavit


Input: About 45 whole cloves


Input: 1 egg yolk blended with 1 tablespoon milk

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

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Input: 1/2 cup milk


Input: 1/2 teaspoon salt


Input: 2 teaspoons baking powder


Input: 4 cups flour


Input: Grated rind of 2 large lemons

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

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Input: Grated rind of 2 large oranges

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

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Input: 3 extra-large eggs


Input: 1 cup sugar


Input: 1 cup (2 sticks) unsalted butter

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: Tabasco to taste


Input: 3 tablespoons finely diced red onion

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

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Input: 1 teaspoon finely chopped fresh rosemary

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

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Input: 1/4 pound smoked tuna


Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 teaspoon salt


Input: 1 19-ounce can cannellini beans


Input: 1/2 teaspoon dry mustard


Input: 1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon cayenne pepper , or to taste

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

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Input: 1 cup flour


Input: 1/2 teaspoon Worcestershire sauce


Input: 2 cups shredded sharp Cheddar cheese

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

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Input: 1/2 cup unsalted butter, softened

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Input: 1/2 cup sesame seeds


Input: 1/2 of a 1-pound package of phyllo dough, thawed

1/2 of a 1-pound package of phyllo dough , thawed

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

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Input: 1 1/2 cups (3 sticks) unsalted butter, melted

1$1/2 cups ( 3 sticks ) unsalted butter , melted

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

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Input: 1 egg


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 grated Parmesan cheese


Input: 1 1/2 cups grated Gruyere cheese


Input: 1/8 teaspoon cayenne


Input: 1/4 teaspoon dried rosemary


Input: 1/4 cup dry white wine


Input: 1 medium red bell pepper, cored and finely diced

1 medium red bell pepper , cored and finely diced

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

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Input: 1 medium onion, peeled and finely diced

1 medium onion , peeled and finely diced

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

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Input: 1/4 cup pine nuts


Input: 3 tablespoons olive oil


Input: 1 clove garlic, peeled and minced

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

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Input: Round tortilla chips


Input: 2 bunches fresh young kale or mustard greens, about 1 pound

2 bunches fresh young kale or mustard greens , about 1 pound

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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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: 1/4 cup apple cider vinegar


Input: 1/4 cup fresh lime juice


Input: 1/2 cup corn oil


Input: 1/4 cup chopped fresh cilantro


Input: 2 to 3 jalapeno peppers, seeded and minced

2 to 3 jalapeno peppers , seeded and minced

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

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Input: 4 scallions, green parts only, minced

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

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Input: 2 16-ounce cans black-eyed peas


Input: Fresh or crystallized mint


Input: 1/4 pound unsalted butter, softened

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Input: 8 ounces semisweet chocolate


Input: 12 firm, ripe pears with stems

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

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Input: 1/4 cup creme de menthe


Input: 8 whole cloves


Input: 4 cinnamon sticks


Input: Juice of 2 lemons


Input: 8 cups water


Input: 2 cups sugar


Input: 7 1/2 cups apple cider, preferably fresh

7$1/2 cups apple cider , preferably fresh

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

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Input: 3/4 cup minced parsley


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

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

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

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Input: 1 1/2 cups chopped celery


Input: 1 cup chopped onion


Input: 1 tablespoon grated orange peel


Input: Salt and freshly ground black pepper to taste

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

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Input: 3 cups brown rice


Input: 1 teaspoon nutmeg


Input: 1/2 pound butter


Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 cup sweet butter


Input: 1 3/4 cups milk


Input: 4 1/2 pounds broccoli


Input: 6 tablespoons butter


Input: 1/2 cup vegetable oil


Input: 3 large heads Boston lettuce


Input: 6 tablespoons vegetable oil


Input: A few dashes white pepper

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


Input: 3 tablespoons white vinegar


Input: 1 teaspoon finely chopped garlic


Input: 3 small red onions, finely sliced

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

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Input: 3 medium onions, thinly sliced and separated into rings

3 medium onions , thinly sliced and separated into rings

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

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Input: 4 1/2 pounds strip steak or filet mignon, completely trimmed of fat and cut into 3/4-inch cubes

4$1/2 pounds strip steak or filet mignon , completely trimmed of fat and cut into 3/4-inch cubes

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: Freshly ground white pepper to taste

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

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Input: 3 tablespoons imported light Chinese soy sauce, or Japanese soy sauce

3 tablespoons imported light Chinese soy sauce , or Japanese soy sauce

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

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Input: 3 tablespoons Maggi sauce


Input: 3 tablespoons finely chopped shallots


Input: 1 tablespoon chopped garlic


Input: 5 tablespoons pine nuts


Input: Dill sprigs for garnish


Input: 1/3 cup chopped fresh dill


Input: 4 1/2 teaspoons Dijon mustard


Input: 1 1/2 teaspoon sugar


Input: 1 large white onion, cut up

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

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Input: 6 tablespoons white vinegar


Input: 2 cloves garlic


Input: 3/4 cup vegetable oil


Input: 30 blanched snow peas, cut in half

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

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Input: 6 cups shredded iceberg lettuce


Input: White pepper to taste


Input: 1 1/2 cups lemon juice


Input: Fleur de sel


Input: 3 pounds scallops


Input: 1/2 cup black truffle juice (optional)

1/2 cup black truffle juice ( optional )

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

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Input: 1 tablespoon minced chives


Input: 4 1-inch-thick chunks peeled fresh ginger

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

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Input: 1 cup red wine


Input: 2 1/2 quarts degreased chicken stock, preferably homemade

2$1/2 quarts degreased chicken stock , preferably homemade

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

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Input: 2 medium white turnips, peeled

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

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Input: 6 slender leeks, well rinsed and trimmed

6 slender leeks , well rinsed and trimmed

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

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Input: 4 carrots, peeled


Input: 4 stalks celery, trimmed


Input: 6 medium creamer or Yukon Gold potatoes, peeled

6 medium creamer or Yukon Gold potatoes , peeled

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

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Input: Freshly ground white pepper


Input: Sea salt


Input: 1 whole fresh Grade A duck foie gras, about 1 1/2 pounds

1 whole fresh Grade A duck foie gras , about 1$1/2 pounds

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

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Input: 1/2 cup light brown sugar


Input: 2 tablespoons soft butter


Input: Juice of 1 lemon


Input: 1/4 cup finely chopped pecans


Input: 3 tablespoons ice water


Input: 5 tart apples


Input: 1/4 teaspoon salt


Input: 10 tablespoons cold unsalted butter, in small pieces

10 tablespoons cold unsalted butter , in small pieces

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

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Input: 1 1/2 cups flour


Input: 1/8 teaspoon ground cloves


Input: 1 teaspoon black peppercorns, crushed

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Input: 1 cup light brown sugar, packed

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

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Input: 2 tablespoons dark rum


Input: 1/4 cup cider vinegar


Input: Juice and grated rind of 1 orange

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

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Input: 1 cup chopped onion


Input: 8 ounces fresh cranberries


Input: 1/2 fresh pineapple, peeled, cored and diced

1/2 fresh pineapple , peeled , cored and diced

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

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Input: 1/2 cup freshly grated Parmesan cheese

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

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Input: Salt and freshly ground black pepper

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Input: 1/2 cup medium-dry sherry


Input: 1 cup well-flavored chicken or vegetable stock

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Input: 4 1/2 cups water


Input: 4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)

4$1/2 cups peeled butternut squash in 2-inch cubes ( about 2 squashes )

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Input: 2 cloves garlic, minced


Input: 1 1/2 cups finely chopped onion


Input: 1 tablespoon extra-virgin olive oil


Input: 5 or 6 marrons glacés for garnish

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Input: 5 or 6 macaroons (preferably made with pine nuts) for garnish

5 or 6 macaroons ( preferably made with pine nuts ) for garnish

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Input: 1 teaspoon apricot jam


Input: 4 ounces bittersweet chocolate


Input: 4 eggs, separated


Input: 4 tablespoons unsalted butter, plus extra for greasing the pan

4 tablespoons unsalted butter , plus extra for greasing the pan

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Input: 6 tablespoons heavy cream


Input: 1 cup drained candied chestnuts (see note)

1 cup drained candied chestnuts ( see note )

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Input: Kosher salt and freshly ground black pepper to taste

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Input: 2 tablespoons pure maple syrup


Input: 10 ounces whole chestnuts, roasted and peeled

10 ounces whole chestnuts , roasted and peeled

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Input: 2 quarts chicken stock


Input: 2 1/2 pounds kabocha, acorn or butternut squash

2$1/2 pounds kabocha , acorn or butternut squash

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Input: 1 cup créme fraîche or sour cream

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Input: 2 tablespoons tomato paste


Input: 1 teaspoon chipotle peppers in adobo sauce or crushed dried chipotles

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Input: 1/2 cup dry red wine


Input: 1 cup ruby port


Input: 2 cups bean sprouts, optional

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Input: 1 cup chopped scallions, including some of the green

1 cup chopped scallions , including some of the green

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Input: 2 1/2 tablespoons oyster sauce


Input: 2 teaspoons fine sea salt


Input: 1 cup fresh or frozen peas

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Input: 3 large eggs, lightly beaten

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Input: 1 cup duck meat cut in small cubes

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Input: 3 tablespoons peanut, vegetable or corn oil

3 tablespoons peanut , vegetable or corn oil

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Input: 5 cups cold, cooked long-grain rice

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Input: Greens from about 2 dozen scallions

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Input: 1/4 cup soy sauce


Input: 8 thin slices of beef, chicken, veal or pork, each about 3 inches wide and 5 or 6 inches long (about 1 1/4 pounds)

8 thin slices of beef , chicken , veal or pork , each about 3 inches wide and 5 or 6 inches long ( about 1$1/4 pounds )

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Input: 4 tablespoons vegetable or olive oil or a mixture of both

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Input: 1 tablespoon vinegar


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/4 teaspoon salt


Input: 1 tablespoon hot Dijon-style mustard


Input: 2 cloves garlic, peeled, crushed and finely chopped (about 1 1/2 teaspoons)

2 cloves garlic , peeled , crushed and finely chopped ( about 1$1/2 teaspoons )

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Input: 1 head (about 1 pound) firm, white escarole (once cleaned, about 6 packed cups) or other salad greens

1 head ( about 1 pound ) firm , white escarole ( once cleaned , about 6 packed cups ) or other salad greens

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Input: 2 tablespoons chopped chives


Input: 1/8 teaspoon salt


Input: 1 tablespoon unsalted butter