Input: 2 3/4 cups Quaker's old-fashioned oatmeal

2$3/4 cups Quaker's old-fashioned oatmeal


Input: 2 teaspoons sifted baking soda


Input: 1 teaspoon vanilla extract


Input: 1 1/2 cups (3/4 pound) unsalted butter

1$1/2 cups ( 3/4 pound ) unsalted butter

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Input: 1 cup granulated sugar


Input: 1 egg yolk beaten with 1 teaspoon cold water

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Input: 3 to 4 cups sifted all-purpose flour

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Input: 2 large egg yolks


Input: Grated rind of 1/2 lemon


Input: 2 1/3 cups almond flour (see note)

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Input: 1/4 teaspoon cinammon


Input: 1 cup granulated sugar


Input: 1 cup (1/2 pound) unsalted butter

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Input: 1 slice lemon


Input: 1 1/2 cups sugar


Input: 2 cups water


Input: 2 cups (1 pound) unsalted butter, melted

2 cups ( 1 pound ) unsalted butter , melted

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Input: 1/4 cup sugar


Input: 18 leaves of phyllo dough


Input: 1/2 teaspoon powdered cloves


Input: 1/2 teaspoon cinnamon


Input: 1/2 pound shelled walnuts, finely chopped

1/2 pound shelled walnuts , finely chopped

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Input: Decorative sugar icing (see note)

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Input: 6 to 7 cups flour, as needed

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Input: 1 1/2 tablespoons baking soda


Input: Grated rind of 1 1/2 lemons


Input: 1 tablespoon ginger


Input: 1/2 cup dark corn syrup


Input: 3/4 cup molasses


Input: 2 1/2 cups brown sugar, firmly packed

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Input: 1 1/2 cups heavy sweet cream


Input: 1 teaspoon brandy


Input: Extra-fine granulated sugar for pastry board

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Input: 1 1/2 pounds unblanched almonds, grated or finely ground

1$1/2 pounds unblanched almonds , grated or finely ground

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Input: 3 teaspoons cinnamon


Input: 1 1/4 cups granulated sugar


Input: 3 egg whites


Input: 1/2 teaspoon peppercorns


Input: 1/4 teaspoon turmeric


Input: 1/2 teaspoon dry mustard


Input: 1/2 teaspoon celery seeds


Input: 1 teaspoon whole mustard seeds


Input: 4 whole cloves


Input: 4 whole allspice


Input: 2/3 cup white vinegar


Input: 2 to 6 whole, very small white onions, peeled

2 to 6 whole , very small white onions , peeled

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Input: 1/2 cup kosher salt


Input: 4 cups water


Input: 1 pound Jerusalem artichokes or sun chokes, 8 to 10

1 pound Jerusalem artichokes or sun chokes , 8 to 10

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Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 2 tablespoons finely chopped parsley


Input: 1 cup drained, imported tomatoes

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Input: 1 tablespoon finely minced garlic


Input: 3 tablespoons olive oil


Input: 1 pound Jerusalem artichokes, 8 to 10

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Input: 1/2 cup heavy cream


Input: 1/2 cup milk


Input: 1/2 cup golden raisins


Input: 2 tablespoons chopped chutney


Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 2 tablespoons curry powder


Input: 1/2 cup finely chopped onion


Input: 2 tablespoons butter


Input: 1 pound Jerusalem artichokes, 8 to 10

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Input: 1 egg yolk


Input: 1 cup grated Swiss or Gruyere cheese

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Input: Pinch of cayenne pepper


Input: 1/4 cup heavy cream


Input: 2 tablespoons finely chopped onion


Input: 1/8 teaspoon freshly grated nutmeg


Input: Freshly ground pepper to taste

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Input: 1 1/2 cups milk


Input: 4 tablespoons flour


Input: 4 tablespoons butter


Input: Salt to taste, if desired

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Input: 1 pound Jerusalem artichokes, 8 to 10

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Input: 1/4 cup finely chopped parsley


Input: 1/4 teaspoon hot red pepper flakes

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Input: 1/2 cup finely chopped red onion

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Input: 1 teaspoon finely minced garlic


Input: 1 1/2 pounds shrimp, cooked, shelled and deveined

1$1/2 pounds shrimp , cooked , shelled and deveined

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Input: Freshly ground pepper to taste

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Input: 1/2 cup olive oil


Input: 2 tablespoons red wine vinegar


Input: 1 tablespoon imported mustard such as Dijon

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Input: Salt to taste, if desired

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Input: 1 pound Jerusalem artichokes or sun chokes, 8 to 10

1 pound Jerusalem artichokes or sun chokes , 8 to 10

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Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 1 cup heavy cream


Input: 1 cup milk


Input: 1 bunch watercress


Input: 8 cups chicken broth


Input: 1/3 cup flour


Input: 1/4 teaspoon freshly grated nutmeg


Input: 4 tablespoons butter


Input: 2 cups finely chopped green and white part of leeks

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Input: 2 pounds Jerusalem artichokes, 16 to 20

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Input: 1 teaspoon finely minced garlic


Input: 3 tablespoons olive oil


Input: 6 drained anchovy fillets


Input: 1 pound spinach in bulk or 1 10-ounce package in cellophane

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Input: Juice of half a lemon


Input: 7 tablespoons butter, approximately


Input: 3/4 cup sesame seeds


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 8 skinless, boneless chicken breast halves, about 1/4 pounds each, 2 pounds total weight

8 skinless , boneless chicken breast halves , about 1/4 pounds each , 2 pounds total weight

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Input: Freshly ground black pepper (optional)

Freshly ground black pepper ( optional )

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Input: Kosher salt (optional)

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Input: 3 tablespoons water


Input: 2 red bell peppers, cut in half crosswise and seeded

2 red bell peppers , cut in half crosswise and seeded

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Input: 1/2 cup pastina


Input: 1/2 cup packed, coarsely chopped watercress

1/2 cup packed , coarsely chopped watercress

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Input: 1 tablespoon olive oil


Input: 2 cloves garlic, peeled and smashed

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Input: 1/2 pound onion, trimmed, peeled and cut into quarters

1/2 pound onion , trimmed , peeled and cut into quarters

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Input: 1/4 pound mushrooms, cut into quarters

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Input: Kosher salt


Input: 1 tablespoon chopped fresh cilantro (optional)

1 tablespoon chopped fresh cilantro ( optional )

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Input: 4 ounces broccoli florets, cut into very small pieces, about 1 inch in diameter

4 ounces broccoli florets , cut into very small pieces , about 1 inch in diameter

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Input: 2 tablespoons snipped chives


Input: Pinch hot red pepper flakes


Input: 1 cup diced red bell pepper (about 8 ounces)

1 cup diced red bell pepper ( about 8 ounces )

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Input: 1/2 teaspoon fresh lemon juice


Input: 2 6-ounce fish fillets, 1/2 inch thick (flounder, sole or similar fish)

2 6-ounce fish fillets , 1/2 inch thick ( flounder , sole or similar fish )

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Input: 2 carrots (5 to 6 ounces), scraped and thinly sliced on the diagonal or julienned

2 carrots ( 5 to 6 ounces ) , scraped and thinly sliced on the diagonal or julienned

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Input: Freshly ground black pepper to taste

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Input: 1/2 teaspoon paprika


Input: 1 1/2 teaspoons kosher salt


Input: 1/2 pound ground veal


Input: 1/2 teaspoon fresh lemon juice


Input: 4 shallots, peeled


Input: 2 tablespoons parsley leaves, preferably Italian flat leaf

2 tablespoons parsley leaves , preferably Italian flat leaf

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Input: 1/4 pound mushrooms, trimmed and quartered

1/4 pound mushrooms , trimmed and quartered

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Input: 1/4 cup coarsely chopped Italian parsley

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Input: 2 tablespoons fresh lemon juice


Input: Freshly ground pepper to taste

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Input: 1 teaspoon salt, or more to taste

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Input: 4 cups diced cooked turkey


Input: 1 teaspoon ground cumin


Input: 2 tablespoons finely chopped fresh sage

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Input: 1 1/2 tablespoons finely chopped fresh thyme

1$1/2 tablespoons finely chopped fresh thyme

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Input: 2 cups julienned baking potatoes, in 1 1/2-inch-long strips

2 cups julienned baking potatoes , in 1$1/2-inch-long strips

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Input: 1 1/2 tablespoons minced garlic


Input: 1 cup yellow onion, peeled and cut into 1/4-inch cubes

1 cup yellow onion , peeled and cut into 1/4-inch cubes

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Input: 3/4 cup slab bacon, cut into 1/4-inch pieces

3/4 cup slab bacon , cut into 1/4-inch pieces

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Input: Salt and freshly ground pepper to taste

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Input: 1 teaspoon pure ground chili powder

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Input: 1 tablespoon grated lemon zest


Input: 3/4 cup vegetable oil


Input: 2 tablespoons fresh lemon juice


Input: 1 teaspoon Dijon mustard


Input: 1 egg yolk (see note)

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Input: 8 cups bread cut into 1/2-inch cubes

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Input: 4 cups milk


Input: 8 eggs


Input: 2 cups cooked turkey, cut into 1/4-inch cubes

2 cups cooked turkey , cut into 1/4-inch cubes

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Input: Freshly ground pepper to taste


Input: 2 1/2 teaspoons salt


Input: 3/4 teaspoon chopped fresh thyme


Input: 1 teaspoon chopped fresh sage


Input: 1 teaspoon chopped fresh rosemary


Input: 3 cups coarsely chopped white mushrooms

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Input: 2 tablespoons chopped shallots


Input: 2 teaspoons unsalted butter


Input: Vanilla ice cream, crème fraîche or yogurt sorbet, for serving

Vanilla ice cream , crème fraîche or yogurt sorbet , for serving

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Input: 1/2 vanilla bean, seeds scraped

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Input: Grated zest of 1 lemon


Input: 2 tablespoons sugar


Input: 2 pounds small oval purple plums, pitted and thinly sliced

2 pounds small oval purple plums , pitted and thinly sliced

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Input: 1/2 small banana


Input: 1/2 ounce unsweetened chocolate, melted

1/2 ounce unsweetened chocolate , melted

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Input: 6 cloves garlic, peeled


Input: 1/4 teaspoon ground cinnamon


Input: 1 1/2 cups peeled and diced tomatoes

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Input: 1/8 teaspoon ground allspice


Input: 1/8 teaspoon ground cloves


Input: 1 tablespoon dried oregano


Input: 1/4 cup sesame seeds, toasted

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Input: 1 14 1/2 ounce can stewed tomatoes, drained

1 14$1/2 ounce can stewed tomatoes , drained

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Input: 6 dried ancho chilies


Input: 1 ounce (1/4 stick) unsalted butter, soft

1 ounce ( 1/4 stick ) unsalted butter , soft

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Input: 1/4 pound semi-sweet chocolate


Input: 6 tablespoons chopped cilantro


Input: 5 teaspoons grated fresh ginger


Input: 4 1/2 tablespoons oyster sauce


Input: 1 tablespoon toasted sesame oil


Input: 6 ounces uncooked Chinese noodles


Input: 1 1/2 teaspoons salt


Input: 2 carrots, peeled and coarsely chopped

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Input: 2 ribs celery, coarsely chopped

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Input: 1 large onion, coarsely chopped

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Input: Turkey carcass (plus neck, wings and giblets, except liver, if available)

Turkey carcass ( plus neck , wings and giblets , except liver , if available )

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Input: 6 large iceberg lettuce leaves, halved, center ribs removed

6 large iceberg lettuce leaves , halved , center ribs removed

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Input: 2 tablespoons sesame seeds (preferably black)

2 tablespoons sesame seeds ( preferably black )

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

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Input: 2 cups diced cooked turkey


Input: 2 cups mung bean sprouts


Input: 2 cups julienned snow peas


Input: 1 teaspoon vegetable oil


Input: 1/2 teaspoon grated fresh ginger


Input: 2 small cloves garlic, minced

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Input: 4 drops hot chili oil


Input: 2 teaspoons toasted sesame oil


Input: 2 tablespoons rice vinegar


Input: 1/4 cup soy sauce


Input: Nutmeg to taste, preferably freshly grated

Nutmeg to taste , preferably freshly grated

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Input: 2 1/2 tablespoons bourbon


Input: 2 tablespoon brandy or cognac


Input: 2 1/4 cups heavy cream


Input: 10 egg yolks


Input: 3/4 cup sugar


Input: 1 cup milk


Input: 2 medium apples, peeled, cored and finely chopped

2 medium apples , peeled , cored and finely chopped

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

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Input: 2 cups mincemeat


Input: 2 to 3 tablespoons ice-cold milk

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Input: 12 tablespoons cold butter, in pieces

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Input: 3 tablespoons sugar


Input: 1/4 teaspoon salt


Input: 1 1/2 cups all-purpose flour


Input: Ice cream or whipped cream

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


Input: 2 tablespoons granulated sugar


Input: 8 firm pears, peeled, cored and sliced

8 firm pears , peeled , cored and sliced

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Input: 8 tablespoons cold unsalted butter, in small pieces

8 tablespoons cold unsalted butter , in small pieces

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

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Input: 1/2 teaspoon cinnamon


Input: Pinch of salt


Input: 1 cup (packed) light brown sugar

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Input: 1 cup plus 1 tablespoon all-purpose flour

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Input: 1 cup shelled pecan pieces


Input: 2 tablespoons fresh parsley, chopped

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Input: Coarse salt and freshly ground pepper

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

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Input: 2 cloves garlic


Input: 1 tablespoon dried rosemary or 2 tablespoons fresh

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Input: 1/2 cup dry red wine


Input: 5 pounds loin roast


Input: 1 tablespoon oil


Input: 1 pound dried pitted prunes


Input: 1 large onion, sliced

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


Input: 1 tablespoon butter


Input: 3/4 pound dried apricots


Input: Coarse salt and freshly ground pepper

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

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Input: 1 clove garlic, crushed


Input: 2 teaspoons cumin


Input: 1 teaspoon paprika


Input: 1 chicken (about 3 1/2 pounds)

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

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Input: 2/3 cup tongue cooking broth


Input: Salt and pepper to taste

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


Input: 1/3 cup Madeira wine


Input: 1 tablespoon tomato paste


Input: 1/3 cup white wine vinegar


Input: 3 tablespoons almonds, chopped


Input: 1/3 cup raisins


Input: 2 tablespoons butter


Input: 1 clove garlic, crushed


Input: 1 stick celery (with leaves), sliced

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

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Input: 2 carrots, sliced


Input: 2 onions


Input: 1 beef tongue (4 pounds)

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Input: 1/3 cup finely chopped parsley


Input: 3 tablespoons butter


Input: Salt, if desired


Input: 2 tablespoons cold water


Input: 1 envelope unflavored gelatin


Input: 1 1/4 cups veal broth (see recipe)

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Input: 1 egg, lightly beaten


Input: 2 tablespoons water


Input: 1 teaspoon lard


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 sage


Input: 2 pounds very lean, well-trimmed pork

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

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Input: 2 pounds very lean, well-trimmed veal

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

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Input: 2 pounds English pastry for pies (see recipe)

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

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Input: 2 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: 1/4 cup fresh or canned chicken broth or water

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Input: 2 tablespoons brown sugar


Input: 1 tablespoon red-wine vinegar


Input: 1 cup cored, peeled, chopped apple

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Input: 1/4 teaspoon ground cumin


Input: 1/4 teaspoon ground cloves


Input: 1 cup chopped onions


Input: 2 tablespoons vegetable or corn oil

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Input: 1 medium-size red cabbage, about 1 1/2 pounds

1 medium-size red cabbage , about 1$1/2 pounds

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 4 tablespoons grated fresh horseradish or prepared

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Input: 1 1/2 cups canned crushed tomatoes


Input: 1 teaspoon finely chopped garlic


Input: 1 tablespoon butter


Input: 1 1/2 cups coarsely chopped onions


Input: 1 garlic clove, peeled


Input: 2 whole cloves


Input: 4 sprigs fresh thyme or 1 teaspoon dried

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Input: 2 bay leaves


Input: 1 fully cooked beef tongue, about 2 1/2 pounds

1 fully cooked beef tongue , about 2$1/2 pounds

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

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Input: 1/4 cup olive oil


Input: 4 medium cloves garlic, minced

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Input: 4 green peppers, sliced


Input: 3 cups fresh or canned tomatoes, well drained

3 cups fresh or canned tomatoes , well drained

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

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Input: 1/2 teaspoon dried rosemary


Input: 1 cup dry white wine


Input: 1/2 cup nitrite-free ham, cut in julienne strips

1/2 cup nitrite-free ham , cut in julienne strips

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Input: 1 cup finely chopped onion


Input: 3/4 cup or more of butter

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 cup flour


Input: 10 pounds chicken, cut in serving pieces

10 pounds chicken , cut in serving pieces

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Input: Salt to taste


Input: Nutmeg


Input: 1/4 cup butter


Input: 2 pounds kohlrabi


Input: Salt to taste


Input: 1/2 cup freshly grated Parmesan


Input: 2 tablespoons olive oil


Input: 1 large clove garlic, cut in quarters

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Input: 2 tablespoons lemon juice


Input: 1 bunch cardoons


Input: 2 tablespoons butter


Input: 2 teaspoons anise seed


Input: 2 pounds butternut squash, peeled and cut in large dice or into 1/4-inch-thick slices

2 pounds butternut squash , peeled and cut in large dice or into 1/4-inch-thick slices

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

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Input: 1 tablespoon finely chopped parsley for garnish

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Input: Freshly ground black pepper to taste

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

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Input: 1/2 cup olive oil


Input: 2 teaspoons finely chopped parsley


Input: 1 teaspoon dried tarragon


Input: 2 teaspoons dried chervil


Input: 2 tablespoons Dijon mustard


Input: 2 tablespoons lemon juice


Input: 1/4 cup red wine vinegar or balsamic vinegar

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Input: 4 red bell peppers


Input: 2 large celeriac


Input: Salt and freshly ground black pepper to taste

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Input: 1/4 teaspoon nutmeg


Input: 4 tablespoons Gorgonzola


Input: 2 tablespoons butter


Input: 1/3 cup minced shallots


Input: 1 pound ripe, flavorful pears, peeled, cored and halved

1 pound ripe , flavorful pears , peeled , cored and halved

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Input: 1 pound turnips, peeled


Input: 1 bay leaf, crushed


Input: Freshly ground black pepper to taste

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Input: 1 clove garlic, minced


Input: 3 1/2 tablespoons red wine vinegar


Input: 5 tablespoons olive oil


Input: 2 red bell peppers, cut in thin julienne strips

2 red bell peppers , cut in thin julienne strips

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Input: 1 cup fennel, cut in julienne strips

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Input: 1 pound tiny fresh mushrooms


Input: 2 tablespoons melted butter


Input: 3 tablespoons fine fresh bread crumbs

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Input: 6 cups canned white kidney beans (cannelini)

6 cups canned white kidney beans ( cannelini )

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Input: 1/2 cup dry white wine


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 bay leaf


Input: 6 sprigs fresh thyme or 1 teaspoon dried

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Input: 4 cups crushed, chopped, canned imported tomatoes

4 cups crushed , chopped , canned imported tomatoes

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Input: 3 teaspoons finely minced garlic


Input: 2 cups finely chopped onion, about 1 pound

2 cups finely chopped onion , about 1 pound

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Input: 1 pound kielbasa (Polish sausage)

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

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Input: 1/2 pound lean loin of lamb

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Input: 1/2 pound lean pork, preferably loin

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Input: 1 duck, 4 1/2 to 5 pounds

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

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Input: 1/2 cup slivered toasted almonds


Input: 2 tablespoons water


Input: 1/2 cup sugar


Input: Ground praline (see recipe)

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

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Input: 1 pint heavy cream


Input: 4 egg whites


Input: 2/3 cup Grand Marnier


Input: 2 cups sugar


Input: 2 1/4 cups orange juice


Input: 9 egg yolks


Input: 3/4 cup boiling water


Input: 3 tablespoons unflavored gelatin, softened in 6 tablespoons water

3 tablespoons unflavored gelatin , softened in 6 tablespoons water

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

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Input: Freshly ground black pepper to taste

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Input: 1/2 cup extra-virgin olive oil


Input: 2 tablespoons finely chopped parsley


Input: 1 teaspoon dried tarragon


Input: 2 teaspoons dried chervil


Input: 2 tablespoons Dijon mustard


Input: 2 tablespoons lemon juice


Input: 4 large red bell peppers


Input: 2 large celery roots


Input: 4 tablespoons balsamic vinegar


Input: 1 cup slivered toasted almonds


Input: 3/4 teaspoon dried thyme, or 2 teaspoons fresh

3/4 teaspoon dried thyme , or 2 teaspoons fresh

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

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Input: Freshly ground black pepper to taste

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

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Input: Salt to taste, if desired

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

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Input: 1 stick plus 2 tablespoons unsalted butter, or 10 tablespoons

1 stick plus 2 tablespoons unsalted butter , or 10 tablespoons

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Input: 18 scallions, white part only

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Input: 3 pounds carrots


Input: Parsley for garnish


Input: 1 cup toasted pecans, coarsely chopped

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Input: 1 3/4 to 2 1/4 cups beef stock

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 1/2 cups bulgur


Input: 1/4 pound fresh wild mushrooms, preferably cremini, shiitake and chanterelle

1/4 pound fresh wild mushrooms , preferably cremini , shiitake and chanterelle

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

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Input: 2 medium stalks celery, diced

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Input: 3/4 pound onion, diced


Input: 1/4 cup unsalted butter


Input: 3/4 ounce dried mushrooms


Input: 1 bunch watercress


Input: 1/2 head garlic, poached and mashed

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Input: Dried thyme


Input: Salt and freshly ground black pepper to taste

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Input: Corn oil


Input: 1 boned loin of lamb (see note)

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Input: 1 heaping tablespoon chopped dill (reserved from gravlax garnish)

1 heaping tablespoon chopped dill ( reserved from gravlax garnish )

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

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Input: 6 tablespoons corn oil


Input: 2 tablespoons white vinegar


Input: 1 tablespoon sugar


Input: Mustard sauce (see recipe)

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Input: 2 tablespoons Dijon mustard


Input: 2 lemons, sliced for garnish

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Input: 2 large bunches dill


Input: 1 tablespoons coarsely ground black pepper

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Input: 1 tablespoon salt


Input: 1 tablespoon sugar


Input: 2 pounds center-cut fresh salmon


Input: 3 tablespoons ice water, more if necessary

3 tablespoons ice water , more if necessary

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 salt


Input: 8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces

8 tablespoons ( 1 stick ) cold unsalted butter , cut into about 8 pieces

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

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

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


Input: 1 cup plus 2 tablespoons (about 5 ounces) all-purpose flour, more for rolling

1 cup plus 2 tablespoons ( about 5 ounces ) all-purpose flour , more for rolling

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

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


Input: 20 sage leaves


Input: 4 cloves garlic, crushed


Input: 1/2 stick butter, more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 2 to 3 pounds sweet potatoes, peeled and grated, 4 to 6 cups

2 to 3 pounds sweet potatoes , peeled and grated , 4 to 6 cups

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

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

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


Input: 4 tablespoons olive oil


Input: Salt and black pepper


Input: 2 tablespoons minced garlic


Input: 1 medium red onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Butter for greasing baking sheet

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


Input: 3 tablespoons ice water, more if necessary

3 tablespoons ice water , more if necessary

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: 8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces

8 tablespoons ( 1 stick ) cold unsalted butter , cut into about 8 pieces

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

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

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


Input: 1/2 teaspoon salt


Input: 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces), more for rolling

1 cup plus 2 tablespoons all-purpose flour ( about 5 ounces ) , more for rolling

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

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

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


Input: Salt and black pepper


Input: 1/2 cup chopped hazelnuts or walnuts (optional)

1/2 cup chopped hazelnuts or walnuts ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: 2 pounds sweet potatoes, peeled and grated, about 4 cups

2 pounds sweet potatoes , peeled and grated , about 4 cups

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

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

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


Input: Zest from one orange


Input: 2 tablespoons grated ginger


Input: 1 cup cream


Input: 1/2 stick butter (4 tablespoons), more for greasing pan

1/2 stick butter ( 4 tablespoons ) , more for greasing pan

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup each finely chopped flat-leaf parsley and chervil (or use all parsley)

1/3 cup each finely chopped flat-leaf parsley and chervil ( or use all parsley )

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

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

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


Input: 1/2 cup truffle butter (preferably black truffle)

1/2 cup truffle butter ( preferably black truffle )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup dried currants


Input: 2 1/2 cups turkey stock or low-sodium chicken stock

2$1/2 cups turkey stock or low-sodium chicken stock

B-QTY B-UNIT B-NAME I-NAME 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: 1/4 cup Madeira


Input: 1 pound chanterelle mushrooms (or a mix of wild and domestic mushrooms), thickly sliced

1 pound chanterelle mushrooms ( or a mix of wild and domestic mushrooms ) , thickly sliced

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

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

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


Input: 1 1/2 cups tart apple such as Jonathan, Northern Spy or Granny Smith, peeled, cored and cut in 1/2-inch dice

1$1/2 cups tart apple such as Jonathan , Northern Spy or Granny Smith , peeled , cored and cut in 1/2-inch dice

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

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 YesCAP NoCAP YesCAP YesCAP NoCAP YesCAP YesCAP 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


Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh thyme leaves


Input: 8 sage leaves, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups celery root, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced shallots


Input: 1 leek, pale part only, quartered and thinly sliced to make 1/2 cup

1 leek , pale part only , quartered and thinly sliced to make 1/2 cup

B-QTY 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

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: 1/2 stick unsalted butter, plus 2 tablespoons

1/2 stick unsalted butter , plus 2 tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sourdough bread, crust removed, cut into 1-inch cubes

1 pound sourdough bread , crust removed , cut into 1-inch cubes

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

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

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


Input: 1 teaspoon kosher salt


Input: 1/4 cup sugar


Input: 3 tablespoons butter, melted and mixed with 1 teaspoon water, more for greasing

3 tablespoons butter , melted and mixed with 1 teaspoon water , more for greasing

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

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: 14 ounces chestnuts, vacuum-packed or frozen and brought to room temperature

14 ounces chestnuts , vacuum-packed or frozen and brought to room temperature

B-QTY B-UNIT 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 NoCAP

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


Input: 8 large sage leaves, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme


Input: 4 tablespoons red wine vinegar


Input: 2 cups turkey stock


Input: 1 teaspoon kosher salt, more to taste

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 teaspoon coarsely ground black pepper, more to taste

1 teaspoon coarsely ground black pepper , more to taste

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: 2 cups finely chopped onion


Input: 1 1/2 cups finely chopped celery


Input: 1 stick unsalted butter, plus 2 tablespoons

1 stick unsalted butter , plus 2 tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts

10 cups coarsely torn bread cubes from 2 different crusty loaves , such as miche or rustic sourdough; cut away bottom crusts

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

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


Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup olive oil


Input: 5 sprigs of thyme


Input: 1 head garlic


Input: 2 pounds fingerling potatoes


Input: 1 1/2 cups brewed black tea, more if necessary

1$1/2 cups brewed black tea , more if necessary

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound dried black mission figs or other dried figs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fleur de sel


Input: Whole nutmeg


Input: 2 tablespoons butter


Input: 3 cups heavy cream


Input: Salt


Input: 2 pounds waxy potatoes, preferably Yukon Golds or fingerlings

2 pounds waxy potatoes , preferably Yukon Golds or fingerlings

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and black 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 walnuts, toasted and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, juiced


Input: 1 teaspoon mustard seeds


Input: 3 or 4 Granny Smith apples

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large bunch red radishes


Input: 4 cups savoy cabbage, sliced as thinly as possible

4 cups savoy cabbage , sliced as thinly as possible

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup olive oil


Input: 1 tablespoon applesauce


Input: 2 tablespoons apple cider vinegar


Input: 1/2 teaspoon salt


Input: 1 teaspoon Dijon mustard


Input: 2 teaspoons apple cider vinegar


Input: 1 tablespoon caraway seeds


Input: 3 shallots, chopped fine (1 cup)

B-QTY B-NAME O 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons Dijon mustard (do not use grainy mustard)

2 teaspoons Dijon mustard ( do not use grainy mustard )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup apple juice


Input: 2 pounds Golden or Red Delicious apples (about 6)

2 pounds Golden or Red Delicious apples ( about 6 )

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

NoCAP NoCAP YesCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: 1 1/2 cups thinly sliced onion (1 medium)

1$1/2 cups thinly sliced onion ( 1 medium )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons unsalted butter


Input: 2 pounds brussels sprouts


Input: Olive or vegetable oil for frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh dill


Input: 1 cup sour cream or Greek yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup all-purpose flour


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: 2 teaspoons kosher salt


Input: 4 large eggs


Input: 2 1/2 cups panko or bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces cooked salmon fillet, flaked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups mashed potatoes, chilled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces frozen chopped spinach, thawed

10 ounces frozen chopped spinach , thawed

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: Olive oil or vegetable oil, for frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup all-purpose flour


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

1/2 teaspoon kosher salt , more to taste

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: 1/2 teaspoon smoked paprika, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground black pepper, more to taste

1 teaspoon freshly ground black pepper , more to taste

B-QTY B-UNIT O B-NAME I-NAME I-NAME O 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 egg yolk


Input: 5 large eggs


Input: 1/2 cup piquillo or roasted red pepper, diced small

1/2 cup piquillo or roasted red pepper , diced small

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: 2 ounces serrano ham (about a half-cup), diced small

2 ounces serrano ham ( about a half-cup ) , diced small

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

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

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


Input: 2 1/4 cups plain bread crumbs


Input: 3 cups mashed potatoes, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups toasted, chopped walnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces (about 2 cups) fresh cranberries, rinsed, dried and roughly chopped

8 ounces ( about 2 cups ) fresh cranberries , rinsed , dried and roughly chopped

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

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

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


Input: Pinch of kosher salt


Input: 1 cup Demerara sugar, or as needed

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh orange juice


Input: 1 cup apple cider


Input: 2 cups dried cranberries


Input: 1 tablespoon butter, unsalted


Input: 1/2 Spanish onion, diced small

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leaves fresh sage


Input: 1/2 sprig fresh rosemary


Input: Chopped fresh parsley leaves for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Stock or water as needed

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


Input: 1/2 pound shiitake or other mushrooms, sliced

1/2 pound shiitake or other mushrooms , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Several sage leaves or sprigs of thyme or rosemary

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, sliced

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


Input: 1/2 pound celery, trimmed and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound carrots, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce (more or less) dried porcini or other mushrooms

1 ounce ( more or less ) dried porcini or other mushrooms

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

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

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


Input: 1 turkey breast, boned to yield 2 halves

1 turkey breast , boned to yield 2 halves

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

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Input: Salt and black pepper


Input: 4 turkey thighs


Input: 1/4 pound pancetta, guanciale or not-too-smoky bacon, cut into 1/2-inch dice

1/4 pound pancetta , guanciale or not-too-smoky bacon , cut into 1/2-inch dice

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

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Input: 1 pound Italian sausage, cut into 2-inch pieces

1 pound Italian sausage , cut into 2-inch pieces

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

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Input: 2 tablespoons olive oil


Input: 2 tablespoons fresh tarragon (if available)

2 tablespoons fresh tarragon ( if available )

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Input: 3 tablespoons creme fraiche


Input: 1/2 pound chanterelles


Input: 1 clove garlic, minced


Input: 2 tablespoons unsalted butter


Input: Flour for dredging


Input: 4 large veal scallops (about 1 pound total weight)

4 large veal scallops ( about 1 pound total weight )

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 capers


Input: 2 tablespoons chopped fresh parsley leaves

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 cup dry red wine


Input: 1 teaspoon tomato paste


Input: 1 cup canned plum tomatoes


Input: 1 cup chicken stock


Input: 2 anchovies


Input: 2 garlic cloves, minced


Input: 1 medium onion, sliced

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


Input: 3 tablespoons olive oil


Input: Juice of 1 lemon


Input: 2 tuna fish steaks (about 1 1/2 pounds total weight)

2 tuna fish steaks ( about 1$1/2 pounds total weight )

B-QTY 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: About 2 cups water


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 3/4 pound green olives (cured in brine, not canned)

3/4 pound green olives ( cured in brine , not canned )

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

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Input: 1/4 cup parsley leaves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh coriander leaves, chopped (reserve some to garnish)

1/4 cup fresh coriander leaves , chopped ( reserve some to garnish )

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Input: Juice of 2 limes


Input: 1/2 teaspoon hot pepper flakes (or to taste)

1/2 teaspoon hot pepper flakes ( or to taste )

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Input: 1 1/2 teaspoons turmeric


Input: 2 inches fresh ginger, peeled and sliced

2 inches fresh ginger , peeled and sliced

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Input: 2 cloves garlic, minced


Input: 1 medium onion, chopped

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


Input: 2 tablespoons olive oil


Input: 3 whole chicken breasts


Input: 1/2 cup candied citron peel


Input: 1/2 cup candied lemon peel


Input: 1/2 cup candied orange peel


Input: 1 box (10 ounces, 2 cups) dried currants

1 box ( 10 ounces , 2 cups ) dried currants

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

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Input: 1 box (15 1/2 ounces, 2 1/2 cups) seedless raisins

1 box ( 15$1/2 ounces , 2$1/2 cups ) seedless raisins

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

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Input: 1 tablespoon vanilla


Input: 1/4 cup Cognac


Input: 2 teaspoon salt


Input: 2 teaspoons baking powder


Input: 4 cups flour


Input: 6 eggs


Input: 2 cups sugar


Input: 1 pound butter at room temperature

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

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Input: Freshly ground pepper to taste


Input: Salt to taste, if desired

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

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Input: 1 cup olive oil


Input: 1 tablespoon finely chopped shallots


Input: 2 tablespoons finely chopped drained capers

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

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Input: 2 tablespoons finely chopped cornichons (small sour gherkins)

2 tablespoons finely chopped cornichons ( small sour gherkins )

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

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Input: 1 tablespoon finely chopped fresh tarragon

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Input: 1 tablespoon finely chopped parsley


Input: 1 tablespoon white-wine vinegar


Input: 1 teaspoon imported mustard


Input: 1 egg yolk


Input: Sauce fines herbes (see recipe)

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Input: 1 1/2 teaspoons butter


Input: 4 thin skinless, boneless fillets of sole, about three-quarter pound

4 thin skinless , boneless fillets of sole , about three-quarter pound

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

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Input: 2 tablespoons finely chopped shallots


Input: 1/2 pound bay or sea scallops

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

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Input: 1/2 pound shrimp, peeled and deveined

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

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Input: 1/3 cup finely chopped chives, optional

1/3 cup finely chopped chives , optional

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

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Input: 1/8 teaspoon cayenne pepper


Input: Freshly ground pepper to taste

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


Input: 2 cups heavy cream


Input: Salt to taste, if desired

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

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Input: 1 egg


Input: 1 1/2 pounds skinless salmon, totally free of bones and cut into two-inch cubes

1$1/2 pounds skinless salmon , totally free of bones and cut into two-inch cubes

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 I-COMMENT

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Input: Sauce fines herbes (see recipe)

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Input: Corn, peanut or vegetable oil for greasing the pan

Corn , peanut or vegetable oil for greasing the pan

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

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Input: 1/8 teaspoon freshly grated nutmeg


Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1 1/2 cups heavy cream


Input: 1 egg


Input: 1 1/2 pounds lean veal


Input: 2 pounds spinach in bulk or two 10-ounce packages cleaned spinach

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

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Input: 1 pound carrots, trimmed, scraped and cut into rounds, about two and one-half cups

1 pound carrots , trimmed , scraped and cut into rounds , about two and one-half cups

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

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Input: 9 beets, about one and one-quarter pounds

9 beets , about one and one-quarter pounds

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 egg, lightly beaten


Input: 1 1/2 pounds ground veal


Input: 1 cup, plus 2 tablespoons, fine fresh bread crumbs

1 cup , plus 2 tablespoons , fine fresh bread crumbs

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

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Input: 1/2 pound spinach, trimmed and cleaned, about six cups loosely packed

1/2 pound spinach , trimmed and cleaned , about six cups loosely packed

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

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Input: 1 1/4 cups finely diced, sweet green or red peppers

1$1/4 cups finely diced , sweet green or red peppers

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Input: 1/4 teaspoon finely minced fresh or dried thyme

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Input: 1 teaspoon finely minced garlic


Input: 1 1/2 cups finely chopped onion


Input: 1 tablespoon butter, plus butter for greasing the pan

1 tablespoon butter , plus butter for greasing the pan

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

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Input: 3/4 pound chicken livers


Input: 1 pound skinless, boneless chicken breast, cut into one-inch cubes

1 pound skinless , boneless chicken breast , cut into one-inch cubes

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

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Input: 1/4 pint alcohol (rum, brandy, sherry or Madeira)

1/4 pint alcohol ( rum , brandy , sherry or Madeira )

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

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Input: 1/8 pint milk


Input: 1/4 pint stout


Input: 1/4 pint beer


Input: 1 ounce ground almonds


Input: 1 1/2 ounces crystallized ginger


Input: 3 eggs


Input: Juice from 1/2 orange


Input: Juice from 1/2 lemon


Input: 3 ounces apples, grated


Input: 1/2 pound mixed citrus peel


Input: 1 1/2 ounces stoned prunes


Input: 1/2 pound raisins


Input: 1/2 pound currants


Input: 6 ounces brown sugar


Input: 1/2 pound sultana grapes


Input: 1/2 pound diced suet


Input: 6 ounces bread crumbs


Input: 1 teaspoon spice mixture, mace, nutmeg, cinnamon

1 teaspoon spice mixture , mace , nutmeg , cinnamon

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

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Input: Salt to taste


Input: 6 ounces flour


Input: A little fresh milk, to moisten

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Input: 1/4 teaspoon cinnamon


Input: 1/2 teaspoon mixed spices


Input: 3 eggs


Input: 1 tablespoon of black treacle (molasses)

1 tablespoon of black treacle ( molasses )

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Input: Grated rinds of two lemons


Input: 4 ounces chopped candied fruit peel

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

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Input: 8 ounces moistened brown sugar


Input: 8 ounces finely chopped suet


Input: 4 ounces bread crumbs


Input: 1/2 teaspoon grated nutmeg


Input: Pinch of salt


Input: 4 ounces flour


Input: 1 small wine glass of brandy or sherry

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Input: 2 ounces whole almonds, chopped

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Input: 8 ounces currants


Input: 8 ounces sultana grapes


Input: 8 ounces seedless raisins


Input: Pepper


Input: kosher salt


Input: 1 tablespoon minced flat-leaf parsley


Input: 6 anchovy fillets


Input: 1 tablespoon capers


Input: 1 thin slice of lemon


Input: 1 garlic clove, crushed


Input: 1/2 cup olive oil


Input: 1 tablespoon half-and-half


Input: 1 teaspoon crushed red pepper


Input: 1/2 teaspoon salt


Input: 3/4 cup flour (more for rolling dough)

3/4 cup flour ( more for rolling dough )

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Input: 4 tablespoons butter, softened and cut into 4 pieces

4 tablespoons butter , softened and cut into 4 pieces

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Input: 4 ounces extra-sharp Cheddar cheese, grated

4 ounces extra-sharp Cheddar cheese , grated

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

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Input: 1 teaspoon ground cardamom


Input: 1 teaspoon paprika, preferably smoked

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Input: 2 teaspoons curry powder


Input: 3 teaspoons ground black pepper


Input: 3 tablespoons salt


Input: Olive oil for pan


Input: 1 1/2 cups unshelled squash or pumpkin seeds, washed and dried

1$1/2 cups unshelled squash or pumpkin seeds , washed and dried

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

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Input: 8 eggs


Input: 1/2 cup grated Parmesan


Input: 1 cup grated Gruyere or Cantal cheese

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

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Input: 1 1/2 cups coarse bread crumbs


Input: Salt and freshly ground black pepper

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

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Input: 4 cups sliced onions


Input: 4 tablespoons butter or olive oil

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Input: 1 tablespoon finely chopped parsley


Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: 1/8 teaspoon freshly grated nutmeg


Input: Freshly ground pepper to taste


Input: Salt to taste if desired


Input: 1/2 cup heavy cream


Input: 1 1/4 cups milk


Input: 3 large Idaho, Maine or russet potatoes, about 1 1/2 pounds

3 large Idaho , Maine or russet potatoes , about 1$1/2 pounds

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

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Input: 3 large carrots, about 1/2 pound

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

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Input: Lemon wedges for garnish


Input: 3 tablespoons butter, optional


Input: 1 cup fine fresh bread crumbs

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

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Input: 1/3 cup flour


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

1/2 cup plus 1 tablespoon corn , peanut or vegetable oil

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Input: 3 tablespoons water


Input: 1 egg


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 1/2 pounds boneless loin of pork, trimmed of almost all fat

1$1/2 pounds boneless loin of pork , trimmed of almost all fat

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

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Input: 4 tablespoons raspberry jam


Input: 2 teaspoons almond extract


Input: 4 eggs


Input: 1 cup butter


Input: 2 cups sugar


Input: 2 cups grated almonds


Input: 1 egg


Input: 1/2 cup butter


Input: 1/3 cup sugar


Input: 1 teaspoon baking powder


Input: 1 2/3 cups flour


Input: Butter, about 1/2 cup


Input: 6 to 8 slices white bread

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Input: Salt to taste


Input: White pepper to taste


Input: 4 tablespoons finely chopped cooked beets

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Input: 2 tablespoons sweet gherkins, chopped fine

2 tablespoons sweet gherkins , chopped fine

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

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Input: 2 tablespoons capers, chopped fine

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Input: 4 tablespoons bread crumbs, soaked in 1/4 cup milk and drained

4 tablespoons bread crumbs , soaked in 1/4 cup milk and drained

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Input: 1 pound top-quality beef, ground twice (see note)

1 pound top-quality beef , ground twice ( see note )

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

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Input: 1/2 cup fresh bread crumbs


Input: 4 tablespoons butter


Input: 1/8 teaspoon nutmeg


Input: 1 teaspoon sugar


Input: 5 eggs, beaten


Input: 6 tablespoons melted butter


Input: 2/3 cup dry bread crumbs


Input: 2 cups half and half


Input: 3 pairs salt herring roes


Input: 1 tablespoon chopped chives


Input: 1/3 cup cream


Input: 3 tablespoons butter


Input: 2 salt herrings


Input: 1/3 cup dry bread crumbs


Input: 3 tablespoons flour


Input: 1 1/2 cups cream


Input: White pepper to taste


Input: 6 tablespoons butter


Input: Salt to taste


Input: 2 onions, finely chopped


Input: 10 Swedish anchovy fillets, cut into small pieces, reserving liquid

10 Swedish anchovy fillets , cut into small pieces , reserving liquid

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Input: 10 potatoes, peeled and sliced

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Input: 1 teaspoon anchovy liquid


Input: 1/4 cup heavy cream or more to taste

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Input: 6 hard-cooked eggs, chopped

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Input: 12 Swedish anchovy fillets, chopped fine

12 Swedish anchovy fillets , chopped fine

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Input: 3 tablespoons butter


Input: 3 large onions, chopped

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Input: 4 tablespoons flour


Input: 1 quart beef stock, bouillon or broth

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Input: 4 tablespoons flour


Input: 1 quart beef stock, bouillon or broth

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Input: 2 eggs


Input: Butter for sauteing


Input: 1/2 cup beef stock


Input: 1 cup fine dry white bread crumbs

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Input: 1/2 teaspoon white pepper


Input: 1/4 teaspoon ground nutmeg


Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon ground ginger


Input: 1 tablespoon salt or to taste

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Input: 1 tablespoon allspice


Input: 1 pound each beef, veal and pork, ground together

1 pound each beef , veal and pork , ground together

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Input: 2 tablespoons butter


Input: 3 tablespoons minced onion


Input: 1/4 cup vinegar or to taste

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Input: 1/4 cup golden syrup or to taste (dark Karo syrup can be substituted)

1/4 cup golden syrup or to taste ( dark Karo syrup can be substituted )

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Input: Salt to taste


Input: 5 cups water


Input: 2 cups Swedish brown beans or red kidney beans (canned red kidney beans can be used to avoid preliminary cooking)

2 cups Swedish brown beans or red kidney beans ( canned red kidney beans can be used to avoid preliminary cooking )

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Input: 2 medium onions, sliced into rings

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Input: 2 16-ounce cans whole beets

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Input: 2 tablespoons pickling spice


Input: Salt to taste


Input: 1 cup sugar or to taste

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Input: 1/2 cup beet liquid reserved from cans

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Input: 2/3 cup vinegar


Input: 1 teaspoon powdered plain gelatin, softened in 1 tablespoon cold water (use more gelatin if you want very firm result)

1 teaspoon powdered plain gelatin , softened in 1 tablespoon cold water ( use more gelatin if you want very firm result )

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Input: 2 tablespoons vinegar or to taste

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Input: Salt to taste


Input: 1/2 teaspoon white pepper


Input: Water to cover


Input: 1 veal knuckle


Input: 2 pounds neck of veal


Input: 4 tablespoons red onion, chopped

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Input: 2 medium-size cooked beets, cut into small dice

2 medium-size cooked beets , cut into small dice

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Input: 2 medium-size cold boiled potatoes, cut into small dice

2 medium-size cold boiled potatoes , cut into small dice

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Input: Salt to taste


Input: 1 raw egg yolk


Input: 4 tablespoons capers, chopped


Input: 1 pound top-quality lean beef, chopped fine (see note)

1 pound top-quality lean beef , chopped fine ( see note )

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Input: 1 medium onion, chopped fine

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Input: 1 raw egg yolk