Input: A generous grinding of black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 chicken livers, finely chopped, about 1/3 cup

2 chicken livers , finely chopped , about 1/3 cup

B-QTY B-NAME I-NAME B-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


Input: 1/2 teaspoon rosemary


Input: 1/2 pound finely ground pork


Input: 1/2 cup finely diced carrot


Input: 1/2 pound finely ground beef


Input: 1/2 cup finely chopped onion


Input: 1/3 cup finely diced celery


Input: 1/4 cup (2 ounces) bulk sausage

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

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Input: 2 tablespoons olive oil


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 peppercorns


Input: 2 tablespoons butter


Input: 1 small sprig thyme or 1/2 teaspoon dried

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

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Input: 1 bay leaf


Input: 1 small onion, quartered

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


Input: 1 small rib of celery, chopped

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Input: Water to cover


Input: 2 whole, skinless, boneless chicken breasts, about TK pounds

2 whole , skinless , boneless chicken breasts , about TK pounds

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Input: 8 packaged manicotti shells


Input: 3 cups ricotta cheese stuffing (see recipe)

3 cups ricotta cheese stuffing ( see recipe )

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

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Input: 2 1/2 cups Bolognese sauce (see recipe)

2$1/2 cups Bolognese sauce ( see recipe )

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

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Input: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced garlic


Input: 2 eggs, lightly beaten


Input: 6 tablespoons heavy cream


Input: 4 cups Bolognese sauce or cooked meat and tomato sauce (see recipe)

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

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


Input: 4 cups Bolognese sauce or cooked meat and tomato sauce (see recipe)

4 cups Bolognese sauce or cooked meat and tomato sauce ( see recipe )

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

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


Input: 3 cups ricotta cheese stuffing (see recipe)

3 cups ricotta cheese stuffing ( see recipe )

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

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Input: 18 jumbo shells


Input: Freshly ground pepper to taste

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


Input: 3 eggs


Input: 2 egg yolks


Input: 6 to 7 cups flour


Input: 1/2 cup currants soaked in warm water

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

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Input: 1/2 cup brown sugar


Input: 18 jumbo shells


Input: 2 cups cooked cubed chicken breasts (see recipe), or use 2 cups cooked pork or stewed beef

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

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Input: 1/2 pound spinach, picked over to remove any tough stems, rinsed and drained

1/2 pound spinach , picked over to remove any tough stems , rinsed and drained

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

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Input: 8 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly grated nutmeg


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup warm milk


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 1/2 cup warm water


Input: 16 tablespoons (2 sticks) butter at room temperature, plus butter to grease the bowl

16 tablespoons ( 2 sticks ) butter at room temperature , plus butter to grease the bowl

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

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


Input: 5 cups water


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 bay leaf


Input: 1/4 teaspoon dried thyme


Input: 4 sprigs fresh parsley


Input: 2 1/4 pounds fully cooked tongue


Input: 2 envelopes active dry yeast


Input: 1/4 pound cooked ham, cut into very small cubes, about 1/4 cup

1/4 pound cooked ham , cut into very small cubes , about 1/4 cup

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


Input: 1 pound lentils


Input: 1 cup chopped canned tomatoes with tomato paste (or use 3/4 cup canned imported tomatoes plus 1/4 cup tomato paste)

1 cup chopped canned tomatoes with tomato paste ( or use 3/4 cup canned imported tomatoes plus 1/4 cup tomato paste )

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

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

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


Input: 1 cup finely chopped onion


Input: 1 tablespoon finely minced garlic


Input: 1/3 cup light corn syrup


Input: 5 tablespoons butter


Input: 3/4 cup Dutch process cocoa


Input: 3/4 cup heavy cream


Input: 4 tablespoons unsalted butter, at room temperature

4 tablespoons unsalted butter , at room temperature

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

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Input: 1 1/2 cups sugar


Input: 2 teaspoons dried chervil, crumbled

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground mace


Input: Salt and white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup toasted walnut pieces, for garnish

1/2 cup toasted walnut pieces , for garnish

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

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Input: 1 12-ounce package frozen raspberries, defrosted

1 12-ounce package frozen raspberries , defrosted

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

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Input: 1 ounce Madeira


Input: 2 ounces white wine


Input: 1 to 1 1/2 cups heavy cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons unsalted butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly grated 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: 2 12-ounce packages frozen pureed winter (butternut) squash, defrosted

2 12-ounce packages frozen pureed winter ( butternut ) squash , defrosted

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

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Input: 1/4 cup ground toasted walnuts


Input: 1 cup light or heavy cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted 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 cup unsweetened applesauce


Input: 5 ounces frozen corn kernels, defrosted

5 ounces frozen corn kernels , defrosted

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

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Input: 2 cups chicken stock


Input: Freshly grated Parmesan cheese


Input: 2 tablespoons whipped heavy cream


Input: 2 tablespoons unsalted butter


Input: 5 ounces frozen tiny peas, defrosted

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

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Input: Salt, freshly ground black pepper and freshly grated nutmeg to taste

Salt , freshly ground black pepper and freshly grated nutmeg to taste

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

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


Input: 3 to 4 cups strong chicken stock, heated until hot

3 to 4 cups strong chicken stock , heated until hot

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, finely chopped


Input: 5 ounces Arborio rice


Input: 1 1/2 ounces dry white wine


Input: 3 tablespoons unsalted butter


Input: 1 tablespoons unsalted butter


Input: 1 tablespoon vegetable oil


Input: 1/2 cup heavy cream


Input: 1/4 pound fresh leaf spinach (tough stems removed), washed, blanched, drained and finely chopped

1/4 pound fresh leaf spinach ( tough stems removed ) , washed , blanched , drained and finely chopped

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT 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: 1 ounce freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound ground veal


Input: 1 7- to 7 1/2-pound capon, breast separated, boned and cut in 2

1 7- to 7$1/2-pound capon , breast separated , boned and cut in 2

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


Input: 1 tablespoon Pernod or Ricard


Input: Meat from the capon legs

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


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons minced fresh chervil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced fresh chives


Input: 2 tablespoons minced fresh tarragon leaves, or 2 teaspoons dried

2 tablespoons minced fresh tarragon leaves , or 2 teaspoons dried

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

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Input: 2 tablespoons minced fresh parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons unsalted butter


Input: 1/4 cup minced shallots


Input: 3/4 cup dry white wine


Input: 1/4 cup heavy cream


Input: 1 tablespoon of water


Input: 2 pounds all-butter puff pastry, defrosted according to package directions

2 pounds all-butter puff pastry , defrosted according to package directions

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

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Input: 1 egg yolk beaten with 1 tablespoon of water

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

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Input: 2 tablespoons chopped shallots


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 parsley sprigs


Input: 1/4 cup garlic cloves, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup ginger, chopped


Input: 4 jalapeno peppers, chopped


Input: 6 ounces sake


Input: Marinade (from above)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 bunch cilantro, chopped


Input: 1/2 bunch mint, chopped


Input: 6 tablespoons unsalted butter


Input: 1 2 1/2-pound sea bass, weighed with head and tail on, then cleaned, with fins removed

1 2$1/2-pound sea bass , weighed with head and tail on , then cleaned , with fins removed

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

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


Input: 6 ounces honey


Input: 6 ounces rice vinegar


Input: 6 ounces soy sauce


Input: 3 shallots, minced


Input: 2 tablespoons olive oil


Input: 1 cup dry white wine


Input: 1 tablespoon tarragon leaves to garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole racks small pork ribs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh chives, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh parsley, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh bread crumbs


Input: 1/4 cup fresh tarragon, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley to garnish

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: 4 trout


Input: 4 trout


Input: 1/2 cup bread crumbs


Input: 3 tablespoons butter


Input: 2 cloves


Input: 4 sprigs parsley


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, coarsely chopped


Input: 2 cups dry white wine


Input: 1 cup water


Input: 2 pounds cucumbers


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 trout


Input: 4 tablespoons butter


Input: 4 tablespoons fresh chopped dill


Input: Freshly ground pepper to taste

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


Input: 3 ounces pancetta, cut into 1-inch cubes

3 ounces pancetta , cut into 1-inch cubes

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Input: 1 tablespoon freshly grated pecorino cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon finely grated lime zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 3 ounces penne (or vermicelli)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon olive oil


Input: 1 pint sour cream


Input: 3 tablespoons lime juice


Input: 1 cup sugar


Input: 2 tablespoons lemon juice


Input: 2/3 cup passion fruit nectar like Looza or Ceres (sold in fancy-food shops)

2/3 cup passion fruit nectar like Looza or Ceres ( sold in fancy-food shops )

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

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

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


Input: 1/3 cup sugar


Input: 1 stalk fresh lemon grass, in pieces

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

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Input: 1 teaspoon coarse black pepper


Input: 1/3 cup lemon juice


Input: Freshly ground black pepper


Input: 1 cup passion fruit sauce (see recipe)

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

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Input: Sour cream sorbet (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup sugar


Input: 4 tablespoons unsalted butter, plus butter for baking sheet

4 tablespoons unsalted butter , plus butter for baking sheet

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large mangoes, ripe but not soft

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 teaspoons cold water


Input: 1/4 cup powdered mustard


Input: 1 tablespoon finely chopped parsley


Input: 2 teaspoons anchovy paste


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons heavy cream


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: Parsley or watercress sprigs for garnish

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

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Input: 4 slices buttered toast (see recipe)

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Input: 1/2 pound fresh mushrooms


Input: 4 tablespoons butter


Input: 8 flat anchovy fillets


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 8 eggs


Input: 5 tablespoons heavy cream


Input: 4 slices buttered toast (see recipe)

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Input: 2 teaspoons anchovy paste


Input: 4 slices buttered toast (see recipe)

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Input: 1/8 teaspoon cayenne pepper


Input: 8 slices lean bacon


Input: 1 pound Cheddar cheese


Input: 1 teaspoon English mustard (see recipe)

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 1/2 teaspoon Worcestershire sauce


Input: 1 teaspoon English mustard (see recipe)

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Input: 2 tablespoons light ale


Input: 2 tablespoons butter


Input: 1 tablespoon finely chopped shallots


Input: 1 tablespoon finely chopped scallions


Input: 8 teaspoons melted butter


Input: 4 large or 8 small chicken livers

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

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Input: 1 cup fine, fresh bread crumbs

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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, if desired

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

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Input: 1/2 teaspoon Worcestershire sauce


Input: 16 rectangles buttered toast (see recipe)

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Input: 4 lamb kidneys, about 1/2 pound

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

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Input: 2 teaspoons English mustard (see recipe)

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Input: 1 egg, lightly beaten


Input: 8 slices lean bacon


Input: 16 pitted prunes


Input: 2 tablespoons, approximately, hot chutney

2 tablespoons , approximately , hot chutney

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

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Input: 16 rectangles buttered toast (see recipe)

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

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Input: 8 slices lean bacon


Input: Pinch of cayenne pepper


Input: 16 large shucked oysters


Input: Pinch of freshly grated nutmeg


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1/2 cup milk


Input: 1 tablespoon flour


Input: 2 tablespoons butter


Input: 4 cups water


Input: 2 teaspoons finely minced garlic


Input: 1 teaspoon ground cumin


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: 1/8 teaspoon dried hot red pepper flakes

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

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Input: 1 teaspoon Worcestershire sauce


Input: 2 tablespoons Dijon-style mustard


Input: 1 1/4 pounds spinach in bulk or 1 1/2 10-ounce packages of spinach

1$1/4 pounds spinach in bulk or 1$1/2 10-ounce packages of spinach

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

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Input: 1/3 cup dry white wine


Input: 2 tablespoons olive oil


Input: 2 teaspoons freshly squeezed lemon juice

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Input: 2 tablespoons toasted chopped walnuts


Input: 4 tablespoons sugar


Input: 8 thin, boneless slices of pork loin

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Input: 1 tablespoon whole mustard seeds


Input: 1/4 cup dried cherries or cranberries

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Input: 1/4 cup chopped dried figs


Input: 2 tablespoons toasted chopped pecans


Input: Pinch of salt


Input: 1/4 cup chopped dried apricots


Input: 1/4 cup maple syrup


Input: 1 cup steel-cut oats


Input: 1 cup heavy cream


Input: 2 star anise


Input: 1 small cinnamon stick


Input: 1 small strip (1/2 by 1 1/2 inches) orange zest

1 small strip ( 1/2 by 1$1/2 inches ) orange zest

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

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Input: Apple cider syrup, optional

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


Input: 1 1/2 cups steel-cut oats


Input: 2 cups apple cider


Input: 2 cups milk


Input: Pinch of salt


Input: Cream, optional


Input: Butter, optional


Input: 1/4 cup packed brown sugar


Input: 1 cup canned pumpkin puree


Input: 4 1/2 cups low-fat milk or water

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

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Input: 1 1/2 cups steel-cut oats


Input: 3/4 teaspoon salt


Input: Warm apple sauce, optional

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


Input: Chopped fresh apple, optional

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


Input: 1/8 teaspoon ground ginger


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 teaspoon ground nutmeg


Input: 1/4 teaspoon ground allspice


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 red wine


Input: 1 chicken, cut into serving pieces

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

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Input: 1 medium onion, chopped

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


Input: 1 tablespoon rice wine


Input: 1 tablespoon sugar


Input: 1/2 teaspoon salt


Input: 1/3 cup minced scallion greens


Input: 1 cup dried apricots


Input: 1/4 cup red wine vinegar


Input: 2 tablespoons sesame oil


Input: 4 tablespoons light brown sugar


Input: 1/2 cup aniseed


Input: 1/4 cup sesame oil


Input: 1/4 cup soy sauce


Input: 3 tablespoons Chinese rice vinegar


Input: 8 tablespoons loose black tea leaves, such as Lapsang souchong

8 tablespoons loose black tea leaves , such as Lapsang souchong

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

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Input: 1 teaspoon salt


Input: 6 stalks scallion, smashed lightly with the flat side of a cleaver

6 stalks scallion , smashed lightly with the flat side of a cleaver

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Input: 6 slices ginger root, about the size of a quarter, smashed lightly with the flat side of a cleaver side of a cleaver

6 slices ginger root , about the size of a quarter , smashed lightly with the flat side of a cleaver side of a cleaver

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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

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 tablespoons rice wine


Input: 1/2 teaspoon freshly ground pepper


Input: 3/4 cup safflower or canola oil

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

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Input: 3 Cornish hens


Input: 8 large eggs, lightly beaten

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

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Input: 2 tablespoons minced scallion greens, for garnish

2 tablespoons minced scallion greens , for garnish

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Input: 6 medium red potatoes


Input: 3/4 cup minced scallions


Input: 1/4 pound prosciutto, minced (optional)

1/4 pound prosciutto , minced ( optional )

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

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Input: 6 tablespoons flour, or more if needed

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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 cup mung bean sprouts, rinsed and drained

1 cup mung bean sprouts , rinsed and drained

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

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Input: 3 tablespoons corn or safflower oil

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

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Input: 1 red bell pepper, julienned, about 3/4 cup

1 red bell pepper , julienned , about 3/4 cup

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

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Input: 2 teaspoons rice wine or sake, approximately (optional)

2 teaspoons rice wine or sake , approximately ( optional )

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Input: 3/4 cup julienned snow peas, about 2 1/2 ounces

3/4 cup julienned snow peas , about 2$1/2 ounces

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

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Input: 1 tablespoon corn or safflower oil

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Input: 1 1/2 tablespoons minced garlic


Input: 1 tablespoon minced ginger root


Input: 2 tablespoons minced scallions, white part only

2 tablespoons minced scallions , white part only

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Input: 2 tablespoons rice wine or sake

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

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Input: 1 1/4 tablespoons sugar


Input: 1 tablespoon Chinese black vinegar or 1 teaspoon Worcestershire sauce

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Input: 1 tablespoon cornstarch


Input: 1 teaspoon sesame oil


Input: 2 1/2 tablespoons light soy sauce


Input: 1/2 cup chicken broth


Input: 1/3 cup freshly squeezed orange juice

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Input: 1 teaspoon freshly squeezed lemon juice

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Input: Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Chopped fresh parsley , dill , mint , basil or chervil leaves for garnish ( optional )

B-COMMENT I-COMMENT B-NAME O I-COMMENT O 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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Input: 1 tablespoon minced or grated peeled fresh ginger

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Input: Salt and freshly ground black pepper

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

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Input: 2 tablespoons butter or extra virgin olive oil

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Input: 1 pound carrots, trimmed and peeled if necessary, cut into coins or sticks

1 pound carrots , trimmed and peeled if necessary , cut into coins or sticks

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


Input: 1 cup creme fraiche


Input: 2 tablespoons chopped toasted almonds


Input: Cold water to cover


Input: 1 teaspoon grated orange peel


Input: 1/2 teaspoon grated lemon peel


Input: 1 tablespoon honey (or to taste)

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Input: Juice 1 orange


Input: 2 tablespoons toasted almonds


Input: 1/2 pound mixed dried fruit: apples, apricots, pears, peaches, prunes, figs

1/2 pound mixed dried fruit: apples , apricots , pears , peaches , prunes , figs

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Input: 1/2 to 2/3 cup sugar (or to taste)

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Input: 3 large egg whites


Input: Juice 1/2 lemon


Input: 1 cup heavy cream


Input: 2 egg whites


Input: 1/2 pound dried apricots


Input: 1 cup dry white wine


Input: 2 apples, peeled, cored and sliced

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Input: 1 to 2 tablespoons lemon juice

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Input: 2 to 3 tablespoons sugar (or to taste)

2 to 3 tablespoons sugar ( or to taste )

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Input: 1 1/2 cups brewed tea (preferably orange pekoe)

1$1/2 cups brewed tea ( preferably orange pekoe )

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

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Input: 1/2 cup Armagnac


Input: 1/2 pint shucked oysters


Input: 1/2 pound dried pitted prunes


Input: 1 tablespoon fine fresh bread crumbs

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

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Input: Freshly ground pepper


Input: 1/3 cup milk or use half cream

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

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Input: 3 tablespoons finely chopped parsley


Input: 1/2 teaspoon paprika


Input: 4 large Idaho baking potatoes, about half a pound each

4 large Idaho baking potatoes , about half a pound each

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

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Input: 4 tablespoons butter


Input: 1/4 cup finely chopped onion


Input: 1/4 cup finely chopped green pepper

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

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Input: 1/4 cup finely chopped celery


Input: 1/4 cup heavy cream


Input: Salt, if desired


Input: Freshly ground pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/4 cup finely chopped scallions


Input: 2 teaspoons crumbled leaf sage or half a teaspoon ground

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Input: Salt, if desired


Input: 1/3 pound very lean ground pork

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Input: 1/4 cup finely chopped celery


Input: 1/4 cup finely chopped onion


Input: 5 tablespoons butter


Input: 2 tablespoons dry Sherry wine


Input: 1/4 cup heavy cream


Input: Salt, if desired


Input: Freshly ground pepper


Input: A few drops of Tabasco

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


Input: 1 tablespoon freshly grated Parmesan cheese

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

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Input: 4 large Idaho baking potatoes, about half a pound each

4 large Idaho baking potatoes , about half a pound each

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


Input: 1 cup coarsely diced fresh mushrooms

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

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Input: 4 large Idaho baking potatoes, about half a pound each

4 large Idaho baking potatoes , about half a pound each

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

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Input: 3 tablespoons butter


Input: 1/2 pound raw shrimp in the shell

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

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Input: Melted butter to grease pan

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


Input: 1/2 cup untoasted sunflower seeds


Input: 1 tablespoon milk


Input: 1 egg yolk


Input: 1/2 cup toasted sunflower seeds


Input: 1/2 cup butter milk


Input: 4 cups fine whole-wheat flour, preferably stone ground, 1 1/4 pounds

4 cups fine whole-wheat flour , preferably stone ground , 1$1/4 pounds

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Input: 4 teaspoons compressed yeast, 1/2 ounce

4 teaspoons compressed yeast , 1/2 ounce

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Input: 1 tablespoon salt, optional


Input: 1 1/4 cups hot water


Input: 1/2 pound semisweet chocolate such as Maillard, broken into bits

1/2 pound semisweet chocolate such as Maillard , broken into bits

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Input: 3/4 cup heavy cream


Input: 3 egg whites


Input: 3/4 cup sugar


Input: 1/4 cup honey, preferably cloves

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Input: 1/4 teaspoon baking powder


Input: 3/4 cup plus 2 tablespoons sugar

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Input: 2 eggs


Input: 2 1/3 cups coarsely pulverized toasted almonds

2$1/3 cups coarsely pulverized toasted almonds

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Input: 2 2/3 cups unbleached white flour


Input: 1 1/2 cups sweet butter, plus butter for greasing pans

1$1/2 cups sweet butter , plus butter for greasing pans

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Input: 8 to 10 meringue kisses (see recipe)

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Input: 1/4 cup unsweetened powdered cocoa


Input: 1 1/2 cups, approximately, ganache (see recipe)

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Input: 1/4 cup finely chopped onion


Input: 1 teaspoon stem saffron


Input: 1 bay leaf


Input: 1 1/4 cups rice


Input: 2 1/4 cups chicken broth


Input: Salt to taste if desired

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Input: 8 to 10 baked tart shells (see recipe)

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Input: 8 to 10 teaspoons black currant or similar jelly

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Input: 3 tablespoons butter


Input: 6 cups loosely packed sorrel, about 1/2 pound, trimmed and washed

6 cups loosely packed sorrel , about 1/2 pound , trimmed and washed

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Input: 1 clove garlic, finely minced

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Input: 1 2 1/2- to 3-pound chicken, cut into serving pieces

1 2$1/2- to 3-pound chicken , cut into serving pieces

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Input: Salt and freshly ground black pepper

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Input: 1 large or 2 medium onions, peeled and cut into 1/4-inch slices

1 large or 2 medium onions , peeled and cut into 1/4-inch slices

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Input: 1/2 cup vegetable or chicken stock

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Input: 2 tablespoons butter or extra virgin olive oil

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Input: 8 ounces chopped mushrooms


Input: Salt and pepper to taste

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Input: 12 to 18 slices nitrite-free bacon

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Input: 1/2 cup white wine


Input: 1 ounce minced nitrite-free bacon


Input: 1 small onion, chopped

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Input: Olive oil


Input: 2 ounces minced pork


Input: 6 large artichokes


Input: 10 tablespoons parsley


Input: 9 tablespoons olive oil


Input: Salt to taste


Input: Pinch of basil and oregano


Input: Freshly ground black pepper


Input: Bay leaf (optional)

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Input: 5 fresh artichokes


Input: 2 to 3 cloves garlic, depending on size

2 to 3 cloves garlic , depending on size

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Input: 1 tablespoon Myers's rum


Input: 5 egg yolks


Input: 1/2 cup sugar


Input: 6 ripe Fuyu persimmons


Input: 2 1/4 cups milk


Input: 1 vanilla bean


Input: 1 cup creme Chantilly (or more)

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Input: 1 cup mixed nuts (or just walnuts); more if you like them

1 cup mixed nuts ( or just walnuts ) ; more if you like them

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Input: 6 tablespoons butter, melted


Input: 3/4 cup sugar


Input: 3 eggs


Input: 2 cups buttermilk


Input: 1 teaspoon vanilla


Input: 1 teaspoon cinnamon


Input: 3/4 teaspoon baking powder


Input: 3/4 teaspoon baking soda


Input: 1/8 teaspoon salt


Input: 1 1/4 cups flour


Input: 2 pounds very ripe persimmons


Input: 1/2 cup raisins (or more, if you like them)

1/2 cup raisins ( or more , if you like them )

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Input: Salt


Input: 1/4 cup cognac or brandy


Input: 1/3 cup extra virgin olive oil

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Input: 1 clove garlic


Input: 1 bunch parsley, thickest stems removed and tied in a small bundle

1 bunch parsley , thickest stems removed and tied in a small bundle

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Input: 1 cup dry white wine


Input: 12 ounces waxy potatoes, peeled and cut into 1/4-inch dice

12 ounces waxy potatoes , peeled and cut into 1/4-inch dice

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Input: 4 pounds small clams, like littlenecks, cockles or butter clams

4 pounds small clams , like littlenecks , cockles or butter clams

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Input: 6 tablespoons almond paste mixed with 1 tablespoon beaten egg white

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Input: 2 teaspoons raspberry jam


Input: 1 square (1 ounce) bitter chocolate, grated

1 square ( 1 ounce ) bitter chocolate , grated

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Input: 6 tablespoons butter


Input: 1 tablespoon dark rum


Input: 1 tablespoon dark rum


Input: 3 tablespoons apricot preserves


Input: 1 can smoked brisling sardines


Input: 8 slices white bread


Input: 6 tablespoons extra-virgin olive oil


Input: 1/2 teaspoon sugar


Input: Salt and freshly ground black pepper to taste

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Input: 3 tablespoons lemon juice


Input: 2 or 3 medium-sweet, firm apples

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Input: 1 small head romaine lettuce, broken into bite-size pieces

1 small head romaine lettuce , broken into bite-size pieces

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Input: 1 1/2 tablespoons chili sauce


Input: Salt as desired


Input: A few drops of red pepper sauce, as desired

A few drops of red pepper sauce , as desired

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Input: 1 teaspoon Worcestershire sauce


Input: 1 cup heavy cream


Input: 1 cup milk, or more as needed

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Input: 1 1/2 cups prepared biscuit mix, preferably Bisquick

1$1/2 cups prepared biscuit mix , preferably Bisquick

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Input: 1 1/2 teaspoons paprika


Input: 1/8 teaspoon celery seed


Input: 1 tablespoon lemon juice


Input: 1 pint shucked oysters


Input: 4 tablespoons butter


Input: 4 sun-dried tomatoes, if available, cut into slivers

4 sun-dried tomatoes , if available , cut into slivers

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Input: Oregano, garlic powder, red pepper flakes and black pepper as desired

Oregano , garlic powder , red pepper flakes and black pepper as desired

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Input: 1/8 pound pepperoni, salami or cooked sausage, sliced into small pieces

1/8 pound pepperoni , salami or cooked sausage , sliced into small pieces

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Input: 3 sprigs fresh parsley


Input: 2 cups coarsely shredded Cheddar, Muenster, Swiss or mozzarella cheese (or a combination of these cheeses)

2 cups coarsely shredded Cheddar , Muenster , Swiss or mozzarella cheese ( or a combination of these cheeses )

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Input: Salt, if desired


Input: Freshly ground pepper to taste

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Input: 1/4 teaspoon dried thyme


Input: 1/4 cup coarsely chopped celery


Input: 1 bay leaf


Input: 1/4 cup coarsely chopped onion


Input: 1/4 cup coarsely chopped carrot


Input: 2 cups water, approximately


Input: 1 chicken breast, about 1 pound

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Input: 24 cream puffs (see recipe)

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Input: Pinch of freshly grated nutmeg


Input: Pinch of cayenne pepper


Input: 2 teaspoons chopped fresh tarragon or 1 teaspoon dried

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Input: Salt, if desired


Input: Freshly ground pepper


Input: 1/2 cup chicken broth, fresh or canned

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Input: 1/2 cup heavy cream


Input: 2 tablespoons butter


Input: 2 tablespoons flour


Input: 1 1/2 cups leftover chicken, cut into cubes

1$1/2 cups leftover chicken , cut into cubes

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Input: 24 cream puffs (see recipe)

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Input: 1 small, cooked chicken breast (see recipe)

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Input: 1 cup heavy cream


Input: 1/4 cup Port wine


Input: Freshly ground pepper


Input: Salt, if desired


Input: 2 tablespoons lemon juice


Input: 3/4 pound mushrooms, cut into quarter-inch cubes, about 3 cups

3/4 pound mushrooms , cut into quarter-inch cubes , about 3 cups

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Input: 1 tablespoon finely chopped shallots


Input: Freshly ground pepper


Input: 24 cream puffs (see recipe)

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Input: 2 tablespoons butter


Input: 1 tablespoon curry powder


Input: 1 cup heavy cream


Input: 3 tablespoons finely chopped chutney


Input: Salt, if desired


Input: 1 tablespoon butter


Input: 3 tablespoons finely chopped onion


Input: 4 large eggs


Input: 3/4 pound fresh shrimp, shelled and deveined

3/4 pound fresh shrimp , shelled and deveined

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Input: 1 cup water


Input: Salt, if desired


Input: 1 cup flour, plus additional flour for flouring the pan

1 cup flour , plus additional flour for flouring the pan

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Input: 1/3 cup light rum


Input: 8 tablespoons butter, plus additional butter for greasing the pan

8 tablespoons butter , plus additional butter for greasing the pan

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Input: 1/3 cup honey


Input: 4 tablespoons butter


Input: 3 gorgeous small pineapples


Input: 1/4 cup confectioners' sugar


Input: 2 pints heavy cream


Input: Beans scraped from 2 vanilla pods

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Input: 1/4 cup soft light brown sugar

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Input: 3 ounces raw salmon fillet, skinned, cut into 1/4-inch dice

3 ounces raw salmon fillet , skinned , cut into 1/4-inch dice

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Input: 1/2 cup granulated sugar


Input: 10 large eggs


Input: 2 cups water


Input: 1/4 cup all-purpose flour


Input: 1 egg, beaten


Input: 1/2 cup bread crumbs


Input: Vegetable oil for deep frying

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Input: 12 ounces skinless, boneless chicken breasts

12 ounces skinless , boneless chicken breasts

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Input: 4 tablespoons finely chopped onion


Input: 1 tablespoon coarsely grated ginger


Input: 1 tablespoon reduced- or low-sodium soy sauce

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Input: 1 cup Arborio rice


Input: 1 medium onion, chopped

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Input: 2 tablespoons olive oil


Input: 4 cups chicken broth


Input: 2 pints half-and-half


Input: 6 tablespoons butter


Input: 2 scallions


Input: 2 pounds asparagus, ends trimmed

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Input: 3/4 cup couscous


Input: 1 teaspoon sugar


Input: 2 tablespoons balsamic vinegar


Input: 1/2 teaspoon Dijon-style mustard


Input: 8 ounces whole red and yellow peppers

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Input: 1 teaspoon minced garlic in oil

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Input: 2 tablespoons chopped cilantro leaves (optional)

2 tablespoons chopped cilantro leaves ( optional )

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Input: 2 tablespoons dry sherry


Input: 1 1/2 tablespoons honey


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 teaspoon salt, or to taste

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Input: 2 large eggs, lightly beaten

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Input: 1 tablespoon rum


Input: 1 cup heavy cream


Input: 1 3/4 pounds baking potatoes, peeled

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Input: 1 1/4 teaspoons paprika


Input: 2 tablespoons sugar


Input: 2 tablespoons vegetable oil


Input: 2 medium onions, chopped

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Input: 2 tablespoons instant espresso powder


Input: Tarte Tatin pastry (see recipe)

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Input: Tarte Tatin pastry (see recipe)

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Input: 1/2 cup shredded coconut, toasted

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Input: 4 tablespoons unsalted butter


Input: 2 large pineapples, trimmed, peeled, cored and cut into 1/4-inch thick rings

2 large pineapples , trimmed , peeled , cored and cut into 1/4-inch thick rings

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Input: 3/4 cup sugar


Input: 1 cup brown sugar


Input: 8 large bananas


Input: Tarte Tatin pastry (see recipe)

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Input: 4 tablespoons unsalted butter


Input: 1/2 cup unsalted butter


Input: 1 cup coarsely chopped walnuts


Input: 8 large Granny Smith apples

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Input: 2 tablespoons fresh lemon juice


Input: 3/4 cup sugar


Input: 4 tablespoons unsalted butter


Input: Tarte Tatin pastry (see recipe)

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Input: 6 firm, large pears

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Input: 2 tablespoons fresh lemon juice


Input: 3/4 cup sugar


Input: 2 cups all-purpose flour, plus additional for rolling dough

2 cups all-purpose flour , plus additional for rolling dough

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Input: 1 teaspoon salt


Input: 1 cup cold unsalted butter, cut into small pieces

1 cup cold unsalted butter , cut into small pieces

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Input: 1 egg yolk


Input: 2 tablespoons water


Input: 1 cup milk


Input: 1 1/2 teaspoons kosher salt


Input: 3 cups chicken broth


Input: 1/4 teaspoon chili pepper flakes


Input: 2 medium tomatoes, stem ends removed

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Input: 4 cups roasted-squash compote


Input: 3 tablespoons chopped fresh rosemary


Input: 1 teaspoon chopped orange zest


Input: 1 marinated flank steak (see above), sliced thinly against the grain

1 marinated flank steak ( see above ) , sliced thinly against the grain

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Input: 3 tablespoons sherry vinegar


Input: Freshly ground black pepper to taste

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Input: 2 teaspoons kosher salt


Input: 2 tablespoons butter, plus more to grease the pan

2 tablespoons butter , plus more to grease the pan

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Input: 4 butternut squash, seeded, peeled and cut into 1/2-inch dice

4 butternut squash , seeded , peeled and cut into 1/2-inch dice

B-QTY B-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: 2 large stems bok choy, cut into 1/4-inch slices

2 large stems bok choy , cut into 1/4-inch slices

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Input: 1/4 teaspoon fresh minced chili pepper

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Input: 1 medium onion, sliced thin

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Input: 6 teaspoons vegetable oil


Input: 1 tablespoon red curry paste


Input: 1/2 cup beef broth


Input: 1 cup coconut milk


Input: 12 ounces broccoli spears, stems peeled and cut into 1/4-inch dice, flowers cut into bite-size pieces

12 ounces broccoli spears , stems peeled and cut into 1/4-inch dice , flowers cut into bite-size pieces

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

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Input: 2 2 1/2-to 3-pound flank steaks

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


Input: 3 tablespoons black peppercorns, smashed

3 tablespoons black peppercorns , smashed

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Input: 3 tablespoons olive oil


Input: 3 tablespoons dark soy sauce


Input: 3 tablespoons fresh lemon juice


Input: 18 cloves garlic, smashed, peeled and coarsely chopped

18 cloves garlic , smashed , peeled and coarsely chopped

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Input: 1 cup mushroom broth (reserved from ragout recipe above)

1 cup mushroom broth ( reserved from ragout recipe above )

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Input: 2 cups mushroom ragout


Input: 1 teaspoon freshly ground black pepper

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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: 1 teaspoon unsalted butter


Input: 12 ounces goat cheese at room temperature

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Input: 3 eggs, lightly beaten


Input: 4 cups mushroom ragout


Input: 1 tablespoon grated Parmesan


Input: 2 teaspoons olive oil


Input: 4 6- to 8-ounce fillets of cod

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

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Input: 1 1/2 teaspoons kosher salt


Input: 1 1/4 teaspoons kosher salt


Input: 5 1/2 cups milk


Input: 1 cup polenta


Input: 2 1/2 tablespoons mascarpone cheese


Input: 1 teaspoon sherry vinegar


Input: 1/4 cup fresh thyme leaves


Input: 1/4 cup minced fresh parsley


Input: 5 pounds white domestic mushrooms, sliced 1/4 inch thick

5 pounds white domestic mushrooms , sliced 1/4 inch thick

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Input: 2 cups chicken broth


Input: Freshly ground black pepper to taste

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Input: 3 teaspoons kosher salt, plus more to taste

3 teaspoons kosher salt , plus more to taste

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Input: 2 pounds portobello mushrooms, sliced 1/4 inch thick

2 pounds portobello mushrooms , sliced 1/4 inch thick

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Input: 1/2 cup olive oil


Input: 10 medium cloves garlic, smashed and peeled

10 medium cloves garlic , smashed and peeled

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Input: 6 medium shallots, minced

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Input: 3 pounds shiitake mushrooms, stems removed and reserved, caps sliced 1/4 inch thick

3 pounds shiitake mushrooms , stems removed and reserved , caps sliced 1/4 inch thick

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

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Input: Sesame or poppy seeds for sprinkling on top

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

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Input: 1/3 cup honey or malt syrup

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Input: 3 quarts water for boiling


Input: 1/4 cup oil


Input: 1/2 cup honey


Input: 5 cups or more flour (preferably bread flour)

5 cups or more flour ( preferably bread flour )

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Input: 1 1/2 cups water, room temperature

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Input: 2 packages dry quick-rising yeast (or 1 1/2 ounces fresh yeast)

2 packages dry quick-rising yeast ( or 1$1/2 ounces fresh yeast )

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Input: Hot sesame oil to taste (see note)

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

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Input: Hot sesame oil to taste (see note)

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Input: 20 large fresh basil leaves


Input: 1 small clove garlic, peeled

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Input: 1/2 teaspoon coarse salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1 whole egg


Input: 1 egg yolk


Input: 2 1/2 teaspoons salt


Input: 1 teaspoon sugar


Input: 2 tablespoons cornstarch dissolved in 4 tablespoons cold water

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Input: 4 to 6 cups mixed greens, washed and dried

4 to 6 cups mixed greens , washed and dried

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Input: 3 tablespoons fresh lemon juice


Input: 1 1/4 to 1 1/2 pounds fairly uniform large sea scallops

1$1/4 to 1$1/2 pounds fairly uniform large sea scallops

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Input: 3 tablespoons extra virgin olive oil

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Input: 1 cup hot chicken stock


Input: 1 tablespoon brown bean sauce, or to taste (see note)

1 tablespoon brown bean sauce , or to taste ( see note )

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

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Input: 1 large green pepper, diced

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Input: 2 tablespoons sake or dry sherry

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Input: 1 teaspoon peanut oil


Input: 1/2 teaspoon sugar


Input: 1/4 teaspoon black pepper


Input: Cornstarch


Input: Peanut oil for frying


Input: 2 cloves garlic, minced


Input: 1 slice fresh ginger, minced

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Input: 10 dried Chinese black mushrooms, soaked in hot water 15 minutes

10 dried Chinese black mushrooms , soaked in hot water 15 minutes

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Input: 1/2 cup diced bamboo shoots and quartered (see note)

1/2 cup diced bamboo shoots and quartered ( see note )

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Input: 2 tablespoons light soy sauce


Input: 1 tablespoon butter


Input: 2 raw chicken carcasses (or 6 backs)

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Input: 2 tablespoons strong coffee


Input: 4 large eggs, separated

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


Input: Pinch of salt


Input: 1 cup sugar


Input: 1 3/4 cups finely ground almonds


Input: 4 ounces bittersweet chocolate, chopped into small pieces

4 ounces bittersweet chocolate , chopped into small pieces

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

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Input: 1 tablespoon corn syrup


Input: 2 tablespoons sugar


Input: A few drops almond extract

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


Input: 12 tablespoons (1 1/2 sticks) butter, more for pan

12 tablespoons ( 1$1/2 sticks ) butter , more for pan

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

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Input: 6 ounces bittersweet chocolate, chopped into small pieces

6 ounces bittersweet chocolate , chopped into small pieces

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

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Input: 2 large eggs


Input: 2 or 3 tablespoons sugar, as needed

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Input: 2 tablespoons flour


Input: 1 teaspoon baking powder


Input: 1 egg


Input: 4 ounces bittersweet chocolate, chopped into small pieces

4 ounces bittersweet chocolate , chopped into small pieces

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Input: 2 tablespoons cherry brandy or kirsch

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Input: 1 tablespoon butter


Input: 1 tablespoon light corn syrup


Input: 3/4 cup sugar


Input: 1 teaspoon cinnamon


Input: 1 cup quick-cooking oatmeal


Input: 1/2 cup butter


Input: 1 pint blackberries


Input: 1 pint strawberries, cut in half or quarters

1 pint strawberries , cut in half or quarters

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

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Input: 1/8 teaspoon nutmeg


Input: 1/8 teaspoon mace


Input: 1 tablespoon bitter orange marmalade


Input: 1 cup plain yogurt


Input: 6 mint leaves for garnish, optional

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

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Input: 3 ounces cream cheese, softened

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Input: 1/3 cup (2 1/4 ounces) toasted slivered almonds

1/3 cup ( 2$1/4 ounces ) toasted slivered almonds

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Input: 3 medium ripe and juicy peaches

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Input: 2 teaspoons coarse-grained mustard


Input: 1/4 cup finely chopped green onion

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Input: 2 tablespoons minced parsley


Input: Salt to taste and lots of freshly ground black pepper

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

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Input: 4 teaspoons lemon juice


Input: 2 tablespoons butter, softened


Input: 1 1/2 pounds broccoli


Input: 1 (7-ounce) can tuna, preferably packed in olive oil

1 ( 7-ounce ) can tuna , preferably packed in olive oil

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Input: 2 quarts water


Input: 1/4 cup olive oil


Input: 1 tablespoon lemon juice


Input: 1 cup plain yogurt


Input: 2 tablespoons freshly grated Parmesan cheese

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Input: 2 cups dry white kidney, marrow, Great Northern or navy beans

2 cups dry white kidney , marrow , Great Northern or navy beans

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Input: 2 pounds tiny new potatoes (do not peel)

2 pounds tiny new potatoes ( do not peel )

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

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Input: Freshly ground black pepper to taste

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Input: 1/2 teaspoon dried thyme


Input: 1/2 teaspoon dried rosemary


Input: 2 tablespoons butter


Input: 2 tablespoons flour


Input: 1 3/4 cups chicken stock


Input: 4 tablespoons minced parsley


Input: 4 tablespoons minced fresh mint


Input: 2 cup shelled fresh peas or frozen peas

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

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Input: 3 green onions


Input: 1 cup plain yogurt


Input: 2 tablespoons lemon juice


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 chopped fresh basil


Input: 6 to 8 cups unbleached flour

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Input: 1 cup bulgur (see note)

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Input: 2 scallions, sliced in rings

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Input: 1 pound fresh tomatoes, chopped

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Input: 5 tablespoons chopped parsley


Input: 2 small cloves garlic, minced

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Input: Salt and pepper to taste

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Input: 1 pound plum tomatoes


Input: 2 tablespoons vegetable oil


Input: 2 large onions, chopped

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Input: 3 large cloves garlic, minced

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Input: 1 green pepper, chopped


Input: 1 jalapeno pepper, minced


Input: 2 cups tomato puree


Input: 1/4 teaspoon coriander


Input: 1/8 teaspoon allspice


Input: 1 1/2 teaspoons oregano


Input: 1 tablespoon mild chili powder (see note)

1 tablespoon mild chili powder ( see note )

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 teaspoons cumin


Input: 2 tablespoons fresh coriander, optional

2 tablespoons fresh coriander , optional

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Input: 1/2 to 2/3 pounds dried pinto or kidney beans, cooked, or 2 (16-ounce) cans

1/2 to 2/3 pounds dried pinto or kidney beans , cooked , or 2 ( 16-ounce ) cans

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Input: 1 cup cornmeal, uncooked


Input: 1 cup whole-wheat cereal, uncooked

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Input: 1 cup regular oatmeal, uncooked

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Input: 2 tablespoons yeast


Input: 1/2 cup honey


Input: 2 teaspoons salt


Input: 2 cups whole-wheat flour


Input: 2 tablespoon olive oil


Input: 2 tablespoons butter


Input: 1 pound fresh okra


Input: Salt and freshly ground black pepper to taste

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Input: 1 tablespoon chopped parsley


Input: 1/2 teaspoon crumbled thyme


Input: 3/4 cup water


Input: 1 cup pearl barley


Input: 1 tablespoon vegetable oil


Input: 10 ounces chicken or beef stock

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Input: 1 medium onion, chopped

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Input: 1/2 teaspoon ground coriander


Input: 4 tablespoons chopped walnuts


Input: 2 small apples


Input: 2 tablespoons apple cider vinegar


Input: 2 tablespoons walnut oil or vegetable oil

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Input: Fresh ground black pepper to taste

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Input: 6 eggs


Input: 1 cup fresh grated Parmesan cheese

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Input: 2 heads Bibb or Boston lettuce

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Input: 1/4 cup minced pancetta, bacon or prosciutto, optional

1/4 cup minced pancetta , bacon or prosciutto , optional

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Input: Salt and pepper to taste

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Input: 4 tablespoons butter or extra virgin olive oil

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Input: 1/4 pound spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)

1/4 pound spaghetti , linguine , fettuccine or other long pasta ( or about 1/2 pound cooked pasta )

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Input: 1/2 cup finely chopped pickled cherry peppers

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Input: 1/2 cup liquid from pickled cherry peppers

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Input: 1 tablespoon tomato paste, diluted with 1/2 cup water

1 tablespoon tomato paste , diluted with 1/2 cup water

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Input: 1/2 beef bouillon cube, optional

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Input: Salt


Input: 1 cup whole milk


Input: 1/8 to 1/4 teaspoon nutmeg


Input: 1 pound lean ground beef


Input: 1/2 medium onion, chopped

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Input: 2 stalks celery, chopped


Input: 2 carrots, chopped


Input: 3 tablespoons extra virgin olive oil

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Input: 3 tablespoons unsalted butter


Input: 1/2 cup grated Parmigiano-Reggiano


Input: 1/2 cup chopped flat-leaf parsley


Input: Salt and freshly ground black pepper

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Input: 1 1/4 pounds penne pasta


Input: 2 leeks, white and light green parts only, halved lengthwise and thinly sliced into half-moons

2 leeks , white and light green parts only , halved lengthwise and thinly sliced into half-moons

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Input: 1 35-ounce can Italian plum tomatoes, drained

1 35-ounce can Italian plum tomatoes , drained

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Input: 5 to 6 scallions, sliced into 1/2-inch pieces to make 1 cup

5 to 6 scallions , sliced into 1/2-inch pieces to make 1 cup

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Input: 4 pounds Spanish onions, peeled and thinly sliced

4 pounds Spanish onions , peeled and thinly sliced

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Input: 1 tablespoon finely chopped garlic


Input: 1 cup extra virgin olive oil

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Input: Salt and freshly ground black pepper

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Input: 2 cups duck stock or chicken broth

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Input: 1 tablespoon tomato paste


Input: 1 large white onion, peeled and finely chopped

1 large white onion , peeled and finely chopped

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Input: 2 to 3 celery stalks, finely chopped

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