Input: 2 medium dried hot red peppers, crumbled

2 medium dried hot red peppers , crumbled

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

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Input: 1 large pinch ground allspice


Input: 1 bay leaf


Input: 2 medium bunches Swiss chard (about 1 3/4 pounds), washed well, the leaves separated from the stems, the stems cut across in 1/4-inch slices and the leaves cut across in 1/4-inch-wide strips

2 medium bunches Swiss chard ( about 1$3/4 pounds ) , washed well , the leaves separated from the stems , the stems cut across in 1/4-inch slices and the leaves cut across in 1/4-inch-wide strips

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

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

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


Input: 3 medium cloves garlic, smashed, peeled and coarsely chopped

3 medium cloves garlic , smashed , peeled and coarsely chopped

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

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Input: 1 large yellow onion, diced into 1/4-inch cubes

1 large yellow onion , diced into 1/4-inch cubes

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

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Input: 2 tablespoons unsalted butter


Input: Freshly ground black pepper, to taste

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

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Input: 1 10-ounce package frozen baby lima beans, defrosted in a sieve under warm running water

1 10-ounce package frozen baby lima beans , defrosted in a sieve under warm running water

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

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Input: 1 tablespoon coarsely chopped fresh thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coarsely chopped fresh oregano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large bulb fennel, stalks removed, cut in half, cored and cut into thin strips

1 large bulb fennel , stalks removed , cut in half , cored and cut into thin strips

B-QTY O B-UNIT B-NAME O I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O 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: 2 tablespoons kosher salt, or to taste

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

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Input: 3/4 cup pearl barley


Input: 1 pound green string beans, tips and tails removed

1 pound green string beans , tips and tails removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1-by-3-inch strip lemon zest


Input: 1 bay leaf


Input: 4 1-by-4-inch strips orange zest


Input: 3 cups diced canned or sterile-pack tomatoes

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

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Input: 6 cloves garlic, smashed and peeled

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

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Input: 3 pounds short ribs, cut across and between the bones to form 12 pieces about 2 inches square (The butcher will do the cross-cutting.)

3 pounds short ribs , cut across and between the bones to form 12 pieces about 2 inches square ( The butcher will do the cross-cutting. )

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

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

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

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


Input: Juice of 1 lemon


Input: 1/2 teaspoon or more fresh black pepper

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

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Input: Salt to taste


Input: 2 tablespoons Worcestershire or soy sauce

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

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Input: 1 1/2 to 2 pounds peeled shrimp

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 4 tablespoons unsalted butter


Input: 1/2 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 teaspoon salt


Input: 12 medium-size carrots, peeled

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


Input: 12 pearl onions, outer skin removed

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

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Input: 1/2 cup olive oil


Input: 12 large cloves garlic


Input: 2 thin parsnips, peeled

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


Input: 2 medium-size turnips, peeled

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


Input: 3 medium-size sweet potatoes, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 medium-size beets, trimmed

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


Input: 2 tablespoons brown sugar


Input: 3 apples, peeled, cored and quartered

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

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Input: 1/2 teaspoon ground ginger


Input: 1 cup cooked chestnuts, chopped

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

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Input: 1 teaspoon grated lemon rind


Input: 1 teaspoon grated orange rind


Input: 12 prunes, chopped


Input: 6 tablespoons butter


Input: 1/2 cup port


Input: 3 acorn squash


Input: 3 teaspoons melted butter


Input: 1 egg, beaten lightly


Input: 1 cup milk


Input: 1 tablespoon minced parsley


Input: 1/8 teaspoon freshly ground black pepper

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

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Input: 1/4 teaspoon salt


Input: 4 eggs, separated


Input: 1 cup flour


Input: 1 teaspoon dried sage


Input: 2 teaspoons dried thyme


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 6 tablespoons butter


Input: 1 teaspoon salt


Input: 2 leeks, rinsed well and minced

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

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Input: 4 cups milk


Input: 4 cups stale bread crumbs


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon salt


Input: 2 tablespoons fresh lemon juice


Input: 3 tablespoons olive oil


Input: 2 pounds brussels sprouts


Input: 1 tablespoon canola or corn oil

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

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Input: 3 tablespoons unsalted butter


Input: 16 sheets phyllo


Input: 2 tablespoons flour


Input: 1 whole (double) turkey breast (see note), including the wings, about 5 pounds; or 6 boneless turkey steaks; or 2 to 2 1/4 pounds of other turkey meat

1 whole ( double ) turkey breast ( see note ) , including the wings , about 5 pounds; or 6 boneless turkey steaks; or 2 to 2$1/4 pounds of other turkey meat

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

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


Input: 2 ounces (1 can) flat anchovy fillets

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

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Input: 2 tablespoons lemon juice


Input: 1 1/2 tablespoons unsalted butter


Input: 1 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 2 tablespoons chopped parsley


Input: 1/2 cup finely cut candied ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons grated lemon rind


Input: 6 tablespoons sugar


Input: 2 tablespoons lemon juice


Input: 1 cup coarsely chopped pecans


Input: 1/2 pound dried cranberries and/or dried cherries

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

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Input: 5 apples, 3 1/2 to 4 pounds, peeled, cored, quartered and thinly sliced

5 apples , 3$1/2 to 4 pounds , peeled , cored , quartered and thinly sliced

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

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Input: 4 cups frozen corn niblets


Input: 2 boxes of instant polenta


Input: Polenta (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups dry red wine


Input: 1 28-ounce can plum tomatoes


Input: 4 bell peppers, 2 green and 2 red, yellow or orange, cored, quartered and cut in thin strips

4 bell peppers , 2 green and 2 red , yellow or orange , cored , quartered and cut in thin strips

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

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Input: 4 teaspoons fresh thyme leaves


Input: 4 teaspoons fresh marjoram leaves


Input: 4 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound domestic or white mushrooms, cleaned, trimmed and coarsely sliced

1/2 pound domestic or white mushrooms , cleaned , trimmed and coarsely sliced

B-QTY B-UNIT B-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 pound assorted wild mushrooms, like chanterelle, cremini, shiitake, cleaned, trimmed and coarsely sliced

1 pound assorted wild mushrooms , like chanterelle , cremini , shiitake , cleaned , trimmed and coarsely sliced

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

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Input: 2 large onions, about 2 pounds, coarsely chopped

2 large onions , about 2 pounds , coarsely chopped

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

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Input: 4 tablespoons olive oil


Input: Freshly ground black pepper, to taste

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

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Input: 4 cloves garlic, peeled and quartered

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

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Input: 1/2 cup sweet and hot mustard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 tablespoon sherry vinegar


Input: 4 tablespoons olive oil


Input: 4 pork tenderloins, about 8 ounces each

4 pork tenderloins , about 8 ounces each

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

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Input: 1 1/2 cups dry red wine


Input: Freshly ground black pepper, to taste

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

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Input: 6 garlic cloves, peeled and quartered

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

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Input: 6 tablespoons olive oil


Input: 12 tablespoons fresh thyme leaves


Input: 24 semiboneless quail


Input: Juice of 1/2 lemon


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped Italian or flat parsley

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 2 large firm cucumbers, washed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

8 small red-skinned potatoes , about 3/4 pound

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

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Input: 2 tablespoons chopped parsley


Input: 3/4 pound sea or bay scallops

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

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Input: 4 small boneless fillets of black sea bass, about 1 1/4 pounds

4 small boneless fillets of black sea bass , about 1$1/4 pounds

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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon Tabasco sauce


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fennel or anise seed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1/4 cup dry white wine


Input: 1/2 teaspoon saffron stems


Input: 1 cup fresh fish broth or clam juice

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped, peeled tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped garlic


Input: 1/4 cup chopped leeks


Input: 1/2 cup finely chopped onion


Input: 1 tablespoon olive oil


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup crumbled blue cheese


Input: 1/2 cup coarse bread crumbs


Input: 1 fennel bulb, about 1 pound

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

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Input: 1/2 teaspoon ground cloves


Input: 1/2 teaspoon ground cardamom


Input: 2 teaspoons cinnamon


Input: 1 1/2 teaspoons ginger


Input: 1/2 teaspoon salt


Input: 2 teaspoons baking soda


Input: 3 1/4 cups all-purpose flour


Input: 2 tablespoons water or milk


Input: 3 tablespoons molasses


Input: 1 large egg


Input: 1 1/2 cups granulated sugar


Input: 1 cup (2 sticks) unsalted butter, softened

1 cup ( 2 sticks ) unsalted butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 1 teaspoon baking powder


Input: 3/4 cup confectioners' sugar


Input: 3/4 cup granulated sugar


Input: 1 envelope unflavored gelatin


Input: 3/8 cup water


Input: 1 cup sifted all-purpose flour


Input: 2 tablespoons dark rum, brandy or whiskey

2 tablespoons dark rum , brandy or whiskey

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

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Input: Pinch of salt


Input: 2 tablespoons granulated sugar


Input: 2 tablespoons honey


Input: 1 stick (4 ounces) unsalted butter, softened

1 stick ( 4 ounces ) unsalted butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped parsley


Input: 1/2 cup pine nuts (pignoli)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 whole egg, beaten

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


Input: 2 hard-boiled eggs, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh or canned chicken broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups bread slices cut into 1/2-inch cubes, toasted

4 cups bread slices cut into 1/2-inch cubes , toasted

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: Dash of Tabasco or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped garlic


Input: 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh sage or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup diced celery


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 cup chopped green or red bell pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped onion


Input: 5 tablespoons butter


Input: 1 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 clove garlic, peeled


Input: 1/4 cup diced celery


Input: 1/4 cup diced carrots


Input: 1/2 cup chopped onion


Input: 1 teaspoon chili powder


Input: 2 sprigs fresh thyme or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon corn or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


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 Fresh turkey breast with ribs, about 4 pounds

1 Fresh turkey breast with ribs , about 4 pounds

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 thin spiral of orange peel as garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Grand Marnier


Input: 1/2 ounce sweet vermouth


Input: 3 ounces oloroso sherry


Input: Chopped green onions, Tabasco sauce and cider vinegar for serving

Chopped green onions , Tabasco sauce and cider vinegar for serving

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

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups cooked rice


Input: Salt to taste


Input: 1/2 teaspoon pickling spice


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 dried chili peppers or 1 teaspoon red-pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


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

3 sprigs fresh thyme or 1$1/2 teaspoons dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 rib celery, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon bacon grease or olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound chunk of country or smoked ham

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds andouille sausage or other good-quality smoked sausage

1$1/2 pounds andouille sausage or other good-quality smoked sausage

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dried black-eyed peas or 4 cups fresh or frozen

B-QTY B-UNIT I-COMMENT I-COMMENT B-NAME O I-COMMENT B-UNIT I-COMMENT O 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: 3 ounces caviar, preferably osetra

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces crème fraîche or sour cream

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 cup buckwheat flour


Input: 1 cup all-purpose flour


Input: 3 large eggs, separated


Input: 1 teaspoon sugar


Input: 2 teaspoons active dry yeast


Input: 4 tablespoons unsalted butter, plus extra for frying and serving

4 tablespoons unsalted butter , plus extra for frying and serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups whole milk


Input: 1/2 cup chopped pecans (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup orange juice


Input: 1/2 cup sour cream


Input: 1 tablespoon light corn syrup


Input: 1 cup firmly packed brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: Orange sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup pecan pieces


Input: 1 cup shredded unsweetened coconut


Input: 1 cup drained crushed pineapple


Input: 1 cup finely grated raw carrots

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons vanilla


Input: 2 teaspoons baking soda


Input: 2 teaspoons cinnamon


Input: 1/2 teaspoon salt


Input: 2 1/2 cups flour


Input: 3 eggs


Input: 2 cups sugar


Input: 1 cup unsalted butter, plus butter for greasing pan

1 cup unsalted butter , plus butter for greasing pan

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT B-NAME B-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 tablespoon flour for every 2 cups drippings

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon


Input: Pan drippings from turkey


Input: Salt to taste


Input: 6 egg yolks


Input: White pepper to taste


Input: 1 teaspoon hot sauce


Input: 1/2 tablespoon tomato paste


Input: 1/2 pound Portuguese black and green olives, pitted and cut into small pieces

1/2 pound Portuguese black and green olives , pitted and cut into small pieces

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

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


Input: 1 cup chopped parsley


Input: 1/2 cup vegetable oil


Input: 2 tablespoons sweet paprika


Input: 2 large onions, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large chourico, about 8 inches long

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: 6 Italian rolls (about 11 ounces total)

6 Italian rolls ( about 11 ounces total )

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 small loaf (1 1/2 pounds) Portuguese cornmeal bread

1 small loaf ( 1$1/2 pounds ) Portuguese cornmeal bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart milk


Input: 1 quart water


Input: 1 pound sliced bacon, cut into 1-inch pieces

1 pound sliced bacon , cut into 1-inch pieces

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: Bread crusts to cover cavity opening

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Turkey stuffing (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons fresh oregano leaves


Input: 2 tablespoons hot pepper sauce


Input: 4 bay leaves


Input: 2 tablespoons sweet Hungarian paprika


Input: 8 large cloves garlic


Input: 2 bottles dry white wine


Input: 2 12-pound turkeys


Input: Salt to taste


Input: 1 to 1 1/4 cups red wine, approximately

1 to 1$1/4 cups red wine , approximately

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon paprika


Input: 1 teaspoon red hot peppers or hot pepper sauce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound country bacon cut in 1 1/2-inch dice

1/2 pound country bacon cut in 1$1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 8-inch chouriço (Portuguese sausage), thinly sliced

1 8-inch chouriço ( Portuguese sausage ) , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced


Input: Salt to taste


Input: 15 medium-size potatoes (5 to 5 1/2 pounds), peeled and left whole

15 medium-size potatoes ( 5 to 5$1/2 pounds ) , peeled and left whole

B-QTY B-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

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

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


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons truffle butter (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup prepared demi-glace, veal or classic French

1/2 cup prepared demi-glace , veal or classic French

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 YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces smoked salmon, very thinly sliced

6 ounces smoked salmon , very thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Nonstick vegetable oil spray


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large potatoes, peeled

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


Input: 1/8 teaspoon ground cloves


Input: 1/4 teaspoon ground allspice


Input: 1/2 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 teaspoon ground cinnamon


Input: 1 1/2 ounces fresh ginger, peeled and grated (about 2 tablespoons)

1$1/2 ounces fresh ginger , peeled and grated ( about 2 tablespoons )

B-QTY B-UNIT B-COMMENT 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 NoCAP NoCAP

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


Input: 1 pound light brown sugar


Input: 3/4 cup apple cider vinegar


Input: 1 cup apple cider


Input: 3 pounds fresh cranberries (12 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Confectioners' sugar, for garnish


Input: 2 cups granulated sugar


Input: 1 pound blanched almonds


Input: 4 tangerines


Input: 1/4 cup pomegranate seeds


Input: 1/2 cup torn purslane, or an additional 1/4 cup each arugula and parsley

1/2 cup torn purslane , or an additional 1/4 cup each arugula and parsley

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

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

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


Input: 1/2 cup coarsely chopped flat-leaf parsley

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-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: 1/2 cup coarsely chopped arugula


Input: 1 clove garlic, minced


Input: 3 tablespoons coarsely ground walnuts


Input: 3 to 4 tablespoons freshly squeezed lemon juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra-virgin olive oil


Input: 1 1/2 cups dried black-eyed peas, picked over and rinsed

1$1/2 cups dried black-eyed peas , picked over and rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup caper potato-garlic dip (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds cleaned fresh or unthawed frozen octopus

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 tablespoons chopped fennel fronds and tender stalks

B-QTY O B-RANGE_END B-UNIT B-COMMENT B-NAME I-NAME B-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: 2 tablespoons unsalted butter


Input: salt and pepper to taste

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


Input: 1 cup beef stock, chicken stock or water

1 cup beef stock , chicken stock or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large carrots, peeled and sliced

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 large fennel bulb, trimmed (tops reserved), halved and thinly sliced

1 large fennel bulb , trimmed ( tops reserved ) , halved and thinly sliced

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

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

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


Input: 1 1/2 cups diced celery


Input: 1 teaspoon dried thyme, crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried rosemary, crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1/2 cup olive oil


Input: 1 1/2 cups dry red wine


Input: 1 large onion, halved lengthwise and thickly sliced into half-moons

1 large onion , halved lengthwise and thickly sliced into half-moons

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds boneless veal shoulder, cut into 1-inch cubes

2 pounds boneless veal shoulder , cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground white pepper and salt to taste

B-COMMENT I-COMMENT B-NAME I-NAME I-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 medium potato, boiled, peeled and mashed

1 medium potato , boiled , peeled and mashed

B-QTY B-COMMENT B-NAME O I-COMMENT O 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: 1/4 cup blanched whole almonds, soaked overnight in water and drained

1/4 cup blanched whole almonds , soaked overnight in water and drained

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

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

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


Input: 3 to 4 tablespoons freshly squeezed lemon juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra-virgin olive oil


Input: 1/4 cup capers, preferably salt-packed, rinsed and drained

1/4 cup capers , preferably salt-packed , rinsed and drained

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: 4 cloves garlic, quartered


Input: 2 cups cubed day-old whole-wheat bread, soaked in water until softened

2 cups cubed day-old whole-wheat bread , soaked in water until softened

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh coriander or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cumin


Input: 1 tablespoon butter


Input: Salt to taste


Input: 24 baby carrots, about 1 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg yolk lightly beaten


Input: 1/3 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dry white wine


Input: 2 tablespoons finely chopped shallots


Input: 4 center cut veal chops from the rack or loin with most of the fat removed, each weighing about 1/2 pound or less

4 center cut veal chops from the rack or loin with most of the fat removed , each weighing about 1/2 pound or less

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

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

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


Input: 2 tablespoons grated Parmesan or Gruyere cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch cayenne pepper


Input: 1/4 cup heavy cream


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1 cup milk


Input: 2 tablespoons flour


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: 1/2 cup finely chopped onion


Input: 6 tablespoons butter


Input: 1/3 pound fresh mushrooms


Input: Freshly grated Parmigiano Reggiano


Input: 1 pound fettuccine


Input: Coarse sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1 cup heavy cream


Input: 1 clove garlic, minced


Input: 3 to 4 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 24 sage leaves


Input: 4 hot Italian sausages


Input: 1/2 cup grated Parmigiano Reggiano, plus extra for garnish

1/2 cup grated Parmigiano Reggiano , plus extra for garnish

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 2 cups Arborio rice


Input: 5 1/2 tablespoons unsalted butter


Input: 1 medium onion


Input: 7 to 8 cups chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt and freshly ground pepper to taste

B-NAME I-NAME I-NAME I-NAME B-COMMENT I-COMMENT B-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 medium butternut squash (about 1 pound)

1 medium butternut squash ( about 1 pound )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: About 24 sage leaves


Input: 1/4 cup bread crumbs


Input: 1/2 pound penne


Input: 1/4 cup freshly grated pecorino romano, more for serving

1/4 cup freshly grated pecorino romano , more for serving

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: Sea salt


Input: Freshly ground black pepper


Input: 1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing

1/3 cup extra virgin olive oil , plus 2 to 3 tablespoons for tossing

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

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


Input: 1/4 cup milk


Input: 1 pound small cherry tomatoes, halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons anchovy paste


Input: 3/4 pound fresh mozzarella, sliced 1/4-inch thick (about 10 slices)

3/4 pound fresh mozzarella , sliced 1/4-inch thick ( about 10 slices )

B-QTY B-UNIT B-COMMENT 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 NoCAP NoCAP

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


Input: About 10 1/4-inch-thick slices country bread or baguette (sliced diagonally)

About 10$1/4-inch-thick slices country bread or baguette ( sliced diagonally )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons butter, more for buttering dish

4 tablespoons butter , more for buttering dish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sage leaves


Input: Splash of white wine (just a few drops)

Splash of white wine ( just a few drops )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Sea salt


Input: 1 1/2 tablespoons olive oil


Input: 1 1/2 tablespoons butter


Input: 8 slices prosciutto


Input: 4 small veal cutlets, pounded very thin

4 small veal cutlets , pounded very thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Sea salt


Input: 1/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole ripe plum tomatoes, cored and coarsely chopped

2 whole ripe plum tomatoes , cored and coarsely chopped

B-QTY B-NAME I-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: About 1/4 cup flour


Input: 6 basil leaves


Input: Leaves from 3 inner stalks celery

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, white part only, thinly sliced

2 scallions , white part only , thinly sliced

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, chopped


Input: 10 firm baby zucchini, or 5 small zucchini, sliced lengthwise into 1/4-inch-thick sticks

10 firm baby zucchini , or 5 small zucchini , sliced lengthwise into 1/4-inch-thick sticks

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

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

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


Input: Kosher salt and freshly ground black pepper to taste

B-NAME I-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 large sprig summer savory or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 pounds tomatoes, cored and cut in 1 1/4-inch chunks

2$1/4 pounds tomatoes , cored and cut in 1$1/4-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 fresh sage leaves, chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 pounds cranberry beans, shelled and soaked in water at least 1 hour, or 3 19-ounce cans cannellini beans, drained and rinsed (see note)

3$1/2 pounds cranberry beans , shelled and soaked in water at least 1 hour , or 3 19-ounce cans cannellini beans , drained and rinsed ( see note )

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 large onion, halved lengthwise and cut across in thin slices

1 large onion , halved lengthwise and cut across in thin slices

B-QTY B-COMMENT 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 NoCAP

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


Input: 1/4 cup olive oil


Input: 1 cup heavy cream, whipped (optional)

1 cup heavy cream , whipped ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups chopped pecans


Input: 3 eggs, lightly beaten


Input: 1/4 teaspoon ground nutmeg


Input: 1/4 cup Calvados, bourbon or brandy

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 1/2 cup pure maple syrup


Input: 1/2 cup light brown sugar


Input: 4 tablespoons soft butter


Input: Pastry for one crust for 9-inch tart or 10-inch pie

O O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh apple cider


Input: 1/4 cup grated cheddar cheese


Input: Cayenne pepper to taste


Input: Salt to taste


Input: 5 tablespoons unseasoned bread crumbs


Input: 2 tablespoons butter


Input: 3 cloves garlic, crushed


Input: 1 cup heavy cream


Input: 2 cups milk


Input: 2 pounds sweet potatoes


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar, or balsamic or red-wine vinegar

1 tablespoon sherry vinegar , or balsamic or red-wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 2 pints Brussels sprouts


Input: 1/2 cup dry white wine


Input: 2 tablespoons flour


Input: 6 cups corn and mushroom stuffing (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon unsalted butter or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs parsley


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 rib celery


Input: 1 carrot, scraped


Input: 2 medium-size onions


Input: 4 cups water


Input: 10-to 12-pound turkey, with giblets

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cayenne pepper to taste


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped parsley


Input: 1 teaspoon dried thyme


Input: 2 cups corn kernels, preferably freshly cut from the ear

2 cups corn kernels , preferably freshly cut from the ear

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces fresh mushrooms, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chopped onions


Input: 5 to 6 tablespoons unsalted butter or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups water


Input: 12 ounces firm-textured white or whole wheat bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup wild rice (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons minced fresh cori ander, or parsley

2 tablespoons minced fresh cori ander , or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups milk


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: 3 cups chicken stock


Input: 1 tablespoon minced fresh ginger


Input: 1 medium-size onion, peeled and chopped

1 medium-size onion , peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 4 parsnips, peeled and chopped (carrots may be substituted)

4 parsnips , peeled and chopped ( carrots may be substituted )

B-QTY B-NAME O 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

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


Input: 3 tablespoons unsalted butter


Input: 3 pounds winter squash, like acorn or butternut, or pumpkin

3 pounds winter squash , like acorn or butternut , or pumpkin

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

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

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


Input: 1/2 teaspoon ground cardamom


Input: 1 1/4 cups honey, approximately


Input: 12 dried apricots, chopped

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


Input: 1 tart apple, cored and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 juice orange, pitted and finely chopped (skin and all)

1 juice orange , pitted and finely chopped ( skin and all )

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


Input: 12 ounces fresh cranberries


Input: 1 cup orange juice


Input: 1/3 cup plain nonfat yogurt (optional)

1/3 cup plain nonfat yogurt ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons heavy cream, whipped (optional)

2 tablespoons heavy cream , whipped ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup heavy cream


Input: 3 egg whites


Input: Pinch of salt


Input: 2 tablespoons Grand Marnier


Input: 1/2 cup fromage blanc


Input: 1 tablespoon finely grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely grated orange zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons sugar


Input: 1/2 cup freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dried apricots


Input: 1 envelope unflavored gelatin


Input: 3 tablespoons chopped fresh Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ribs celery cut in 2-inch sticks 1/2-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 parsnips, peeled and cut in 2-inch sticks 1/2-inch thick

4 parsnips , peeled and cut in 2-inch sticks 1/2-inch thick

B-QTY B-NAME O 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small rutabaga, peeled and cut in 2-inch sticks 1/2-inch thick

1 small rutabaga , peeled and cut in 2-inch sticks 1/2-inch thick

B-QTY B-COMMENT 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 NoCAP

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


Input: 4 carrots, peeled and cut in 2-inch sticks 1/2-inch thick

4 carrots , peeled and cut in 2-inch sticks 1/2-inch thick

B-QTY B-NAME O 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-pint basket pearl onions, blanched and peeled

1 1-pint basket pearl onions , blanched and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1 cup dry red wine


Input: Leaves from four sprigs fresh thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water or 1 cup each water and rich veal or beef stock

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

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

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


Input: 2 tablespoons flour


Input: 1 medium-size carrot, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons vegetable 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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 pounds boneless chuck in one thick piece with a thin layer of fat on one side

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

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

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

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Input: 1/4 cup finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 1/2 cup robust dry red wine

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

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Input: 1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped

1 cup seeded , chopped plum tomatoes or well-drained canned plum tomatoes , seeded and chopped

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

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


Input: 2 carrots, peeled and chopped

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

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Input: 2 ribs celery, chopped


Input: 1 pound onions, peeled and chopped

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

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Input: 4 tablespoons olive oil


Input: 1 (3-pound) rump or boneless chuck roast

1 ( 3-pound ) rump or boneless chuck roast

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

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Input: 3 large cloves garlic, peeled

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

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Input: 1 cup well-seasoned beef stock


Input: 2 large onions, sliced very thin

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

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Input: 2 tablespoons beef fat rendered from the brisket, or vegetable oil

2 tablespoons beef fat rendered from the brisket , or vegetable oil

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

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Input: 1 whole brisket, 6 to 7 pounds

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

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Input: 1/2 cup fresh lemon juice


Input: 4 egg yolks


Input: 1/2 teaspoon vanilla extract


Input: 5 eggs, beaten


Input: 7 ounces butter, at room temperature

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

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Input: 1 1/2 cup flour


Input: 3 tablespoons, plus one cup, sugar

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

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Input: 5 ounces pine nuts


Input: 1 bunch mache, rinsed and dried

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

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Input: 1 tablespoon minced sweet red pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced fresh chives


Input: 1 tablespoon minced red onion


Input: 1 tablespoon finely chopped Nicoise black olives

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

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Input: 2 tablespoons white wine vinegar


Input: 5 to 6 cups chicken stock or white veal stock

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

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Input: 1/2 cup dry white wine


Input: 6 peppercorns


Input: 1 sprig thyme


Input: 1 bay leaf


Input: 3 sprigs parsley


Input: 2 cloves garlic, crushed


Input: 1 small onion, chopped

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


Input: 1 rib celery, chopped


Input: 1 carrot, peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons olive oil


Input: 1 breast of lamb


Input: 1/2 teaspoon finely ground black pepper

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

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Input: 1 teaspoon finely chopped fresh coriander leaves

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

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Input: 1 teaspoon finely chopped garlic


Input: 1/3 cup finely chopped onion


Input: 1 1/4 cups fresh or canned tomato sauce

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

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Input: 1 pound lean ground beef


Input: 1/3 cup raw rice


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped parsley


Input: 1 firm, unblemished white cabbage, 3 pounds

1 firm , unblemished white cabbage , 3 pounds

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

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Input: 4 tablespoons butter


Input: 2 tablespoons butter


Input: 1/2 cup finely sliced shallots


Input: 2 tablespoons red-wine vinegar


Input: 2 teaspoons fresh lemon juice


Input: Salt to taste


Input: 1/2 cup plain yogurt


Input: 1 quart bay scallops


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 6 tablespoons butter


Input: 3/4 cup finely sliced shallots


Input: 1/2 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 4 boneless shell steaks, each about 3/4 pound

4 boneless shell steaks , each about 3/4 pound

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon chopped parsley


Input: 2 tablespoons olive oil


Input: 1/2 teaspoon Dijon mustard


Input: 1 teaspoon fresh lemon juice


Input: 3 tablespoons butter


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 1/2 pounds monkfish


Input: 1 bay leaf


Input: 1 sprig fresh thyme


Input: 1 whole clove


Input: 2 cups well-flavored chicken stock


Input: 1 clove garlic, minced


Input: 2 tablespoons finely minced celery


Input: 2 tablespoons finely minced carrot


Input: 2 tablespoons finely minced onion


Input: 2 tablespoons chopped bacon


Input: 2 tablespoons chopped fresh rosemary leaves

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

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Input: 4 ounces lentils (see note)

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

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Input: 1/3 cup flour


Input: 1/4 cup freshly grated imported Italian Parmesan cheese

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

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Input: 1/2 teaspoon salt


Input: 2 egg whites


Input: 2 teaspoons sugar


Input: 1/4 pound butter, at room temperature

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

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Input: 2 large cloves garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1 cup milk


Input: 1 tablespoon flour


Input: 1 tablespoon butter


Input: 2 1/2 pounds spinach in bulk, or two 10-ounce plastic wrapped bags

2$1/2 pounds spinach in bulk , or two 10-ounce plastic wrapped bags

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


Input: 1 teaspoon Dijon-style mustard


Input: 1 teaspoon tomato paste


Input: 4 tablespoons Madeira wine


Input: 2 tablespoons finely chopped shallots


Input: 3 tablespoons butter


Input: 2 apples, preferably McIntosh, about 1 pound total weight

2 apples , preferably McIntosh , about 1 pound total weight

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ham steaks, about 1 3/4 pounds total weight

2 ham steaks , about 1$3/4 pounds total weight

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

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Input: 8 strips bacon


Input: 1/4 cup ketchup; more for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly ground pepper


Input: 1 teaspoon dry mustard


Input: 2 teaspoons salt


Input: 1/4 cup horseradish


Input: 1/4 cup milk


Input: 1/2 cup chopped green pepper


Input: 1 cup chopped onion


Input: 2 cups bread crumbs


Input: 2 eggs, lightly beaten


Input: 2 pounds mixed ground beef, veal and pork

2 pounds mixed ground beef , veal and pork

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

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Input: 1/4 cup sour cream


Input: Freshly ground black pepper, to taste

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

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Input: 1/3 cup fresh orange juice


Input: 1 teaspoon salt, or to taste

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

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Input: 1 large garlic clove, thinly sliced

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

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Input: 1 1/2 pounds carrots, peeled and thickly sliced

1$1/2 pounds carrots , peeled and thickly sliced

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

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Input: 1 medium fennel bulb, trimmed and thinly sliced; fronds reserved

1 medium fennel bulb , trimmed and thinly sliced; fronds reserved

B-QTY B-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 unsalted butter


Input: 2 1/2 cups white wine vinegar


Input: 3 tablespoons minced fresh ginger


Input: 2 teaspoons ground cloves


Input: 1 teaspoon salt


Input: 2 teaspoons pumpkin pie spice


Input: 2 cups light brown sugar


Input: 2 small red chili peppers, seeded and finely chopped

2 small red chili peppers , seeded and finely chopped

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: 2 medium onions, finely chopped

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

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Input: 1 2 1/2-pound pumpkin, peeled and seeded

1 2$1/2-pound pumpkin , peeled and seeded

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

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Input: 8 ounces superfine sugar


Input: 8 ounces fresh raspberries


Input: 1/4 teaspoon black peppercorns, crushed

1/4 teaspoon black peppercorns , crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1 lemon


Input: 1 cup white wine vinegar


Input: 1 orange


Input: 1 1/2 teaspoons fine sea salt


Input: 2 medium bulbs fennel, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces Champagne


Input: 1 teaspoon fresh Bartlett pear, cut into 1/4-inch dice and macerated in pear liqueur, to cover (Craft uses Belle de Brillet.)

1 teaspoon fresh Bartlett pear , cut into 1/4-inch dice and macerated in pear liqueur , to cover ( Craft uses Belle de Brillet. )

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

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

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


Input: Salt to taste, optional

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


Input: 1/4 teaspoon dried hot red peppers, optional

1/4 teaspoon dried hot red peppers , optional

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

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Input: 1/2 teaspoon fennel seeds


Input: 1/4 teaspoon ground cardamom


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground cumin


Input: 1 teaspoon turmeric


Input: 2 to 2 1/4 pounds lean lamb, cut in julienne strips

2 to 2$1/4 pounds lean lamb , cut in julienne strips

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

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Input: 1 jalapeno, minced


Input: 2 tablespoons minced ginger


Input: 2 cloves garlic, minced


Input: 1 large green pepper, thinly sliced

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

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Input: 2 very large onions, thinly sliced

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

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Input: 3 tablespoons corn or canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup unsalted green pumpkin seeds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cream of tartar


Input: 1 cup sugar


Input: Vegetable oil for foil (if needed)

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

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Input: 3 tablespoons extra virgin olive oil

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

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Input: 8 ounces baby spinach leaves


Input: Freshly ground black pepper


Input: 1 1/2 teaspoons kosher salt


Input: 1/3 cup fresh mint leaves, finely sliced, more for garnish

1/3 cup fresh mint leaves , finely sliced , more for garnish

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

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


Input: 1 lemon


Input: 1 large ball fresh mozzarella in 1/4-inch slices

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

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Input: 2 1/2 cups drained canned crushed tomatoes

2$1/2 cups drained canned crushed tomatoes

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

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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 large egg, beaten

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


Input: 2 tablespoons chopped Italian parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons dried mint


Input: Finely grated zest of 1 lemon

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

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Input: 1 garlic clove, peeled and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons bread crumbs


Input: 1/4 cup extra virgin olive oil, more for drizzling

1/4 cup 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

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Input: 1/3 cup raisins, soaked in hot water for 10 minutes until plump, then drained

1/3 cup raisins , soaked in hot water for 10 minutes until plump , then drained

O 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 I-COMMENT I-COMMENT

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


Input: 1/2 cup pine nuts


Input: 3/4 cup olive oil, or as needed

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

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Input: 8 ounces feta cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)

3 eggplants , about 1 pound each , trimmed and cut lengthwise into slices 1/4 inch thick ( about 16 slices total )

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

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


Input: Whipped cream


Input: Baked 9-inch pastry shell


Input: 2/3 cup pure maple syrup


Input: 1/3 cup dark corn syrup


Input: 1/2 cup finely chopped walnuts


Input: 1/2 cup dry breadcrumbs


Input: 3 tablespoons butter


Input: 1 small stale French bread, about 8 ounces, sliced thin

1 small stale French bread , about 8 ounces , sliced thin

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


Input: 1 1/2 to 2 cups milk


Input: 3 eggs, beaten


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kernels stripped from four ears fresh corn

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 Jalepeno pepper seeded and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped onion


Input: 3 scallions, minced


Input: 3 tablespoons butter


Input: 1/3 cup sugar or honey


Input: 2 tablespoons white wine vinegar


Input: 1 cups fresh cranberries


Input: 1 cup chicken stock


Input: 1/2 cup dry white wine


Input: 1/2 cup finely minced celery


Input: 1 clove garlic, minced


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: 1/2 cup finely minced onion


Input: 3 tablespoons butter or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole turkey breast, boned and tied, about 3 1/2 pounds

1 whole turkey breast , boned and tied , about 3$1/2 pounds

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Input: 1/2 cup freshly grated Parmesan cheese

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Input: 1/4 cup heavy cream


Input: 2 large egg yolks


Input: Fine sea salt, to taste

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Input: 1/2 teaspoon fresh thyme leaves


Input: 3/4 teaspoon freshly ground whole cloves

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Input: 4 tablespoons unsalted butter


Input: 2 pounds yellow onions, peeled

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Input: Croutons and grated Gruyere cheese for garnish

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Input: 1 bay leaf


Input: 4 branches fresh thyme


Input: 8 cups strong beef broth


Input: 2 plum tomatoes, canned, seeds removed

2 plum tomatoes , canned , seeds removed

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Input: 1/2 teaspoon black pepper, plus more to taste

1/2 teaspoon black pepper , plus more to taste

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Input: 1 teaspoon salt, plus more to taste

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Input: 12 large yellow onions, sliced very thin

12 large yellow onions , sliced very thin

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Input: 2 tablespoons butter


Input: 1 cup oil-cured black olives, pitted and halved

1 cup oil-cured black olives , pitted and halved

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Input: 12 anchovy fillets


Input: Salt and freshly ground black pepper to taste

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Input: 3 pounds yellow onions, thinly sliced

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Input: 2 tablespoons sweet butter


Input: 3 tablespoons ice water


Input: 1 egg yolk


Input: 1/2 teaspoon kosher salt


Input: 1/2 pound unsalted butter, sliced

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Input: 1 medium apple


Input: 2 cups all-purpose flour


Input: 1 tablespoon Roquefort


Input: 1 tablespoon balsamic vinegar


Input: 2 teaspoons olive oil


Input: 1 small bunch of arugula


Input: Freshly ground black pepper to taste

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Input: 1/8 teaspoon salt


Input: 2 tablespoons dried cranberries


Input: 4 tablespoons cranberry-orange relish


Input: 2 cups cooked turkey


Input: 4 ounces whole green pepper or 3 ounces chopped, ready-cut pepper

4 ounces whole green pepper or 3 ounces chopped , ready-cut pepper

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Input: 1 teaspoon olive oil


Input: 12 ounces whole onion or 11 ounces chopped, ready-cut onion

12 ounces whole onion or 11 ounces chopped , ready-cut onion

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Input: 1/8 teaspoon nutmeg


Input: 1/4 teaspoon cinnamon


Input: 1/2 teaspoon ground cumin


Input: 1 small bay leaf


Input: 1 1/2 cups no-salt-added chicken stock or broth

1$1/2 cups no-salt-added chicken stock or broth

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Input: 3/4 cup long-grain rice


Input: Chopped parsley leaves for garnish

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Input: 1 tablespoon sherry vinegar or other vinegar, or to taste

1 tablespoon sherry vinegar or other vinegar , or to taste

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Input: 1 cup pitted prunes


Input: 2 tablespoons sugar


Input: 1 cup dry red wine


Input: 1 cup chicken stock


Input: 1 bay leaf


Input: 1 cinnamon stick


Input: 1 teaspoon sweet paprika, more to taste

1 teaspoon sweet paprika , more to taste

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Input: 3 plum tomatoes, stemmed and chopped (canned are fine)

3 plum tomatoes , stemmed and chopped ( canned are fine )

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Input: 1 onion, peeled and chopped

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Input: Salt and pepper to taste

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Input: 2 pounds lean boneless beef, preferably chuck, in 2-inch cubes

2 pounds lean boneless beef , preferably chuck , in 2-inch cubes

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Input: 3 tablespoons extra virgin olive oil

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Input: 1/4 cup heavy cream


Input: 4 slices pancetta (Italian bacon)

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Input: Coarse salt and freshly ground pepper to taste

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Input: 1 tablespoon olive oil


Input: 1 white truffle, thinly sliced, about 1 ounce

1 white truffle , thinly sliced , about 1 ounce

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Input: 3 tablespoons prosciutto fat, at room temperature

3 tablespoons prosciutto fat , at room temperature

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Input: 1 2- to 2 1/2-pound pheasant

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Input: 1 white truffle (about 1 ounce), brushed clean

1 white truffle ( about 1 ounce ) , brushed clean

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Input: Parmesan cheese


Input: 1 fresh porcini mushroom (about 3 ounces), brushed clean

1 fresh porcini mushroom ( about 3 ounces ) , brushed clean

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