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 black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Mild Hungarian paprika to taste

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


Input: 12 tablespoons unsalted butter, or 1 1/2 sticks

12 tablespoons unsalted butter , or 1$1/2 sticks

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: 2 medium heads cauliflower


Input: 1/4 cup heavy cream


Input: 1 tablespoon tomato puree or crushed tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons curry powder


Input: 2 tablespoons finely chopped shallots


Input: 1 tablespoon butter


Input: 1 Golden Delicious apple, about 3/4 pound

1 Golden Delicious apple , about 3/4 pound

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Curry sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup blanched, slivered almonds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 tablespoons corn, peanut or vegetable oil

2 to 4 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-pound package ground turkey

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


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 egg, lightly beaten


Input: 2 tablespoons finely chopped parsley


Input: 1/8 teaspoon freshly ground nutmeg


Input: 1/2 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 1 tablespoon butter


Input: 1/2 cup sliced almonds


Input: 1 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon almond extract


Input: 1/2 teaspoon salt


Input: 1 cup flour


Input: 1/2 teaspoon baking powder


Input: 2 eggs


Input: 1 cup sugar


Input: 1 lemon


Input: 10 tablespoons butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe pears, peeled, cored and sliced

2 pounds ripe pears , peeled , cored and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon eau de vie de framboise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups heavy cream


Input: 1/2 cup ground almonds


Input: 3/4 cup confectioners' sugar


Input: 2 eggs


Input: 4 tablespoons sugar


Input: 2 cups fresh raspberries (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Pastry for 1-crust, 9-inch French tart shell

Pastry for 1-crust , 9-inch French tart shell

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

YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh parsley or basil

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 ripe plum tomatoes (or well-drained canned tomatoes), chopped

4 ripe plum tomatoes ( or well-drained canned tomatoes ) , chopped

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


Input: 1 cup pesto (see note)

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: 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: 3 1/2 to 4 pounds spaghetti squash

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Watercress or parsley for garnish

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


Input: 1 cup dry white wine


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: 6 Cornish hens


Input: 2 tablespoons balsamic vinegar


Input: 2 tablespoons shallots, chopped


Input: 2 ounces dried Chinese black mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 tablespoons butter


Input: Salt and cayenne pepper


Input: 2 tablespoons olive oil


Input: 1 can chick peas, well drained

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: 2 tablespoons lemon juice


Input: 1 clove garlic, minced


Input: 2 tablespoons finely minced fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon saffron


Input: 3/4 cup vegetable oil


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 teaspoon Dijon mustard


Input: 1/2 tablespoon white-wine vinegar


Input: 1 egg yolk at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 4 pounds mussels, scrubbed


Input: 3 tablespoons fresh salmon caviar (optional)

3 tablespoons fresh salmon caviar ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons sour cream or créme fraîche

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons soft butter


Input: 1 small smoked trout


Input: Fresh chervil for garnish


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup rice


Input: 5 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 zucchini, trimmed, quartered and cut into 1 1/2-inch lengths

1 zucchini , trimmed , quartered and cut into 1$1/2-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fennel bulb, cut into 1/4-inch slices

1 fennel bulb , cut into 1/4-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup leeks, white section only, quartered lengthwise and cut into 1 1/2-inch lengths

1 cup leeks , white section only , quartered lengthwise and cut into 1$1/2-inch lengths

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: 2 or 3 turnips (about half a pound), trimmed and cut into pieces about the same shape as the celery and carrots

2 or 3 turnips ( about half a pound ) , trimmed and cut into pieces about the same shape as the celery and carrots

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ribs celery, trimmed, split lengthwise and cut into 1 1/2-inch lengths

3 ribs celery , trimmed , split lengthwise and cut into 1$1/2-inch lengths

B-QTY O B-NAME B-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

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


Input: 3 carrots, scraped, quartered lengthwise and cut into 1 1/2-inch lengths

3 carrots , scraped , quartered lengthwise and cut into 1$1/2-inch lengths

B-QTY B-NAME B-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

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


Input: 1 3-pound chicken


Input: 1 tablespoon finely chopped cilantro or Chinese parsley (optional)

1 tablespoon finely chopped cilantro or Chinese parsley ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup half-and-half


Input: 1/4 cup tequila


Input: 1 tablespoon finely chopped shallots


Input: 2 tablespoons butter


Input: 1 small ripe avocado


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh lime juice


Input: 1 pound (about 20) medium-size shrimp

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 6 tablespoons butter


Input: 1 pound celery root, sliced thin

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 pound potatoes, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, minced


Input: 2 tablespoons parsley, chopped


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: 1 teaspoon Dijon mustard


Input: 2 teaspoons red wine vinegar


Input: 6 peppercorns


Input: 1/4 cup extra-virgin olive oil


Input: 2 cups chicken stock


Input: 1 pound celery root


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: 2 tablespoons parsley


Input: 1/4 cup extra-virgin olive oil


Input: Juice of 1 small lemon (or to taste)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces Parmesan cheese in small pieces

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound mushrooms, wild or cultivated

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 pound celery root


Input: 2 1/2 tablespoons sevruga caviar


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons unsalted butter


Input: 2 1 1/2-pound lobsters


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

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

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

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

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


Input: 8 cups cleaned and stemmed spinach leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons golden caviar


Input: 1/4 teaspoon saffron threads


Input: 1 pound large sea scallops


Input: 1 cup sparkling wine


Input: 2 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 teaspoons cold, unsalted butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-pound lobster


Input: 3 cups dry white wine


Input: 4 teaspoons chopped fresh chives


Input: 1 Kirby cucumber, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon water


Input: 4 teaspoons sevruga caviar


Input: 1/4 teaspoon fresh lemon juice


Input: 1 tablespoon coarse Dijon mustard


Input: 1/4 cup mayonnaise


Input: Freshly ground pepper to taste

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


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2-pound pieces of salmon fillet, skinned

2$1/2-pound pieces of salmon fillet , skinned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 1 tablespoon chopped fresh chives


Input: 2 tablespoons sevruga caviar


Input: 2 tablespoons golden caviar


Input: 3 tablespoons creme fraiche


Input: 1 teaspoon olive oil


Input: 3/4 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 3 eggs


Input: 1/4 cup plus 2 tablespoons all-purpose flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups frozen corn, defrosted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely slivered red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons pressed caviar


Input: Safflower oil for frying


Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons salt


Input: 3 tablespoons all-purpose flour


Input: 2 egg whites


Input: 2 large baking potatoes


Input: 1 to 2 pints fresh raspberries

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup confectioners' sugar for whipped cream

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 2 tablespoons unsalted butter


Input: 10 ounces bittersweet chocolate, finely chopped (2 cups)

10 ounces bittersweet chocolate , finely chopped ( 2 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large egg yolks


Input: 3 cups heavy cream


Input: 1 3/4 cups whole milk


Input: Pinch salt


Input: 2 tablespoons cornstarch


Input: 8 tablespoons unsweetened cocoa powder, sifted

8 tablespoons unsweetened cocoa powder , sifted

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: 1/2 cup granulated sugar


Input: 3 tablespoons Cognac, rum or bourbon, optional

3 tablespoons Cognac , rum or bourbon , optional

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 1 1/2 cups all-purpose flour


Input: 1 tablespoon vanilla extract


Input: 3 eggs, beaten


Input: 2 1/2 cups granulated sugar


Input: 1/2 cup cocoa powder, sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces finely chopped unsweetened chocolate

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plus 2 tablespoons unsalted butter, more for greasing pan

1 cup plus 2 tablespoons unsalted butter , more for greasing pan

O O O O B-UNIT B-NAME I-NAME O B-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: Vanilla ice cream, frozen yogurt or creme fraiche

Vanilla ice cream , frozen yogurt or creme fraiche

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup walnuts, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 6 tablespoons cold, unsalted butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dark brown sugar


Input: 1/4 cup light brown sugar


Input: 1 cup unbleached flour


Input: 1/2 teaspoon minced, dried orange peel (optional)

1/2 teaspoon minced , dried orange peel ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 tablespoons orange liqueur, like Grand Marnier (optional)

1 to 2 tablespoons orange liqueur , like Grand Marnier ( optional )

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

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

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


Input: Pinch of salt


Input: Finely grated rind of one orange

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup orange juice


Input: 3/4 cup granulated sugar


Input: 3 cups cranberries (one 12-ounce bag)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup confectioners' sugar


Input: Vegetable oil for frying


Input: 1 tablespoon brandy


Input: 1 cup canned pumpkin puree


Input: 1 tablespoon oil


Input: 3 large eggs


Input: 2 1/4 cups unbleached all-purpose flour


Input: 1 package (2 1/2 teaspoons) dry yeast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Pinch salt


Input: Olive oil (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 8 large slices country rye bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, trimmed and finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 5 tablespoons of creme fraiche

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chicken bouillon or stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound of Brin d'Amour or any semi-hard American goat cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 whole garlic heads


Input: 4 tablespoons butter, plus 1 teaspoon for the dish

4 tablespoons butter , plus 1 teaspoon for the dish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons oil


Input: 1/2 cup ice water


Input: 1 egg


Input: 1 teaspoon salt


Input: 1/4 pound sweet butter, chilled and cut into chunks

1/4 pound sweet butter , chilled and cut into chunks

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 NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups flour, plus up to 1 additional cup

1$3/4 cups flour , plus up to 1 additional cup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 duck sausages, cooked and sliced, or 1/4 pound liverwurst, sliced

3 duck sausages , cooked and sliced , or 1/4 pound liverwurst , sliced

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

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

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


Input: 1/2 recipe pate brisee (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon butter


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 3 whole eggs


Input: 8 sprigs fresh mint, leaves removed and finely chopped

8 sprigs fresh mint , leaves removed and finely chopped

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 NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound of Brin d'Amour (see note) or a semi-hard American goat cheese

1/2 pound of Brin d'Amour ( see note ) or a semi-hard American goat cheese

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

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

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


Input: 2 tablespoons chopped parsley for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, peeled and crushed with the side of a heavy knife

4 cloves garlic , peeled and crushed with the side of a heavy knife

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

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

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


Input: 2 sprigs fresh thyme


Input: 1 tablespoon flour


Input: 3 bay leaves


Input: 4 pounds lamb (1 pound of neck and 3 pounds of boneless leg of lamb), cut into serving-size pieces

4 pounds lamb ( 1 pound of neck and 3 pounds of boneless leg of lamb ) , cut into serving-size pieces

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


Input: 1 tablespoon olive oil


Input: 1 tablespoon butter


Input: 6 large tomatoes


Input: 1/2 pound small green olives


Input: 1 pint goat's milk or goat yogurt like Yo-Goat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 3 sprigs fresh fennel, plus a few sprigs for garnish

3 sprigs fresh fennel , plus a few sprigs for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces lean smoked slab bacon, cut in 3 pieces

3 ounces lean smoked slab bacon , cut in 3 pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 8-ounce jars roasted, peeled chestnuts

2 8-ounce jars roasted , peeled chestnuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts chicken bouillon or stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon (or more, to taste) cognac, rum, Scotch, Irish whiskey, or any other spirit

1 tablespoon ( or more , to taste ) cognac , rum , Scotch , Irish whiskey , or any other spirit

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

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

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

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


Input: 6 to 8 tablespoons confectioners' sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound butter, at room temperature

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 1/2 cups seeded muscat raisins, floured

1$1/2 cups seeded muscat raisins , floured

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: 1 cup milk


Input: 1 cup molasses


Input: 1 cup finely chopped kidney suet (membranes removed)

1 cup finely chopped kidney suet ( membranes removed )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon ground nutmeg


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon ground cloves


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon baking soda


Input: 1 1/2 teaspoons salt


Input: 3 cups flour


Input: 1 pinkelwurst, see note


Input: Salt and white pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup water


Input: 8 cups chopped, washed fresh kale

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 1 cup chopped onion


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 cup vinegar, or 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: 1 cup liquid (stock, red wine, or equal parts of each)

1 cup liquid ( stock , red wine , or equal parts of each )

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

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 YesPAREN


Input: 1 large head red cabbage, cored and coarsely chopped

1 large head red cabbage , cored and coarsely chopped

B-QTY O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large tart apples, cored, peeled and cut into eighths

2 large tart apples , cored , peeled and cut into eighths

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

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

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


Input: 1 very large onion, coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons sugar, or 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: 1/4 pound salt pork or slab bacon, diced

1/4 pound salt pork or slab bacon , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter, salt and white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 to 12 large parsnips


Input: 1/4 cup more grated Gruyere


Input: 3 tablespoons butter


Input: 1 cup heavy cream


Input: 1/2 cup grated fresh Gruyere cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


Input: 1 egg, beaten


Input: 1/2 small onion, minced fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few gratings of nutmeg

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


Input: 1/4 teaspoon white pepper


Input: 1 teaspoon salt


Input: 6 medium-size potatoes, peeled and sliced thin

6 medium-size potatoes , peeled and sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon white pepper


Input: 1 teaspoon salt, or 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: 1 1/2 cups brown stock (or chicken stock)

1$1/2 cups brown stock ( or chicken stock )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup brown sugar


Input: 1/4 cup butter


Input: 2 teaspoons salt


Input: 5 cups water


Input: 2 large yellow turnips


Input: 2 tablespoons buttered fresh white breadcrumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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  teaspoon coarse Dijon mustard


Input: 2 cups heavy cream


Input: 2 tablespoons butter


Input: 8 large leeks


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: 1/4 pound butter, or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sweet potatoes


Input: Salt and pepper to taste

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


Input: 2 cups sour cream


Input: 1 to 2 tablespoons ground sage (or to taste)

1 to 2 tablespoons ground sage ( or to taste )

B-QTY B-COMMENT B-RANGE_END 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 NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 to 4 cups cubed day-old white bread (preferably Italian)

3 to 4 cups cubed day-old white bread ( preferably Italian )

B-QTY O B-RANGE_END 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 YesCAP NoCAP

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


Input: 1 teaspoon sugar (or to taste)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons butter or chicken fat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tart apples, cored, peeled and chopped coarse

2 tart apples , cored , peeled and chopped coarse

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium onions, chopped coarse

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Heart and gizzard from the turkey (optional)

Heart and gizzard from the turkey ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons dried cranberries


Input: 1/2 teaspoon Dijon mustard


Input: 2 teaspoons olive oil


Input: 1 tablespoon sherry vinegar or raspberry vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 seedless tangerines


Input: 1/2 pound fresh spinach


Input: 4 whole wheat pitas


Input: 2 small tomatoes or 12 cherry tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup nonfat yogurt


Input: 1 tablespoon blue cheese


Input: 1 or 2 sprigs cilantro to yield 1 tablespoon chopped

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


Input: 1 clove garlic


Input: 1/2 jalapeno


Input: 1 teaspoon ground cumin


Input: 8 ounces boneless leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Whipped cream or vanilla ice cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pastry for nine-inch one-crust pie

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


Input: 1 teaspoon vanilla


Input: 2 cups pecans, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 4 eggs


Input: 1 cup light corn syrup


Input: 1/4 cup water


Input: 1 cup sugar


Input: 2 cups cranberries


Input: 1 cup heavy cream


Input: 1 tablespoon kirsch


Input: 1 1/2 cups cranberries


Input: 1/2 teaspoon vanilla extract


Input: 1 1/4 cups sugar


Input: 3 cups milk (approximately)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup long grain rice


Input: 2 teaspoons minced fresh dill


Input: 2/3 cup sour cream


Input: 1 tablespoon lemon juice


Input: 1/4 teaspoon salt


Input: 3 1/2 tablespoons sugar


Input: 3 cups water


Input: 2 cups cranberries


Input: 3/4 of a pound of beets

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 ounces smoked turkey breast


Input: 1/2 teaspoon turmeric


Input: 1/4 teaspoon hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cumin


Input: 2 tablespoons red wine vinegar


Input: 1 15-ounce can no-salt-added black beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup uncooked pasta, preferably orzo

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup frozen corn


Input: 1/2 cup dry sherry


Input: 16 ounces whole red, green and yellow peppers or 14 ounces chopped ready-cut (4 cups)

16 ounces whole red , green and yellow peppers or 14 ounces chopped ready-cut ( 4 cups )

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

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


Input: 3 teaspoons olive oil


Input: 1 clove garlic


Input: 8 ounces whole onion or 7 ounces chopped ready-cut (1 2/3 cups)

8 ounces whole onion or 7 ounces chopped ready-cut ( 1$2/3 cups )

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

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

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


Input: 1 teaspoon butter for greasing dish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon nutmeg


Input: 2 teaspoons brown sugar


Input: Whites of 4 eggs, beaten until stiff

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 egg yolks


Input: 1 1/2 pounds sweet potatoes


Input: 1/3 cup cream


Input: 1 cup olive oil


Input: Salt and pepper to taste

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


Input: 1/8 cup lemon juice


Input: 1 egg yolk


Input: 1 bunch watercress (reserve 4 to 5 sprigs for garnish)

1 bunch watercress ( reserve 4 to 5 sprigs for garnish )

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

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

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


Input: Watercress sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Olive oil to saute the quails

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 to 10 quails


Input: 3/4 teaspoon freshly ground star anise

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Input: 1/2 teaspoon ground cayenne pepper


Input: 1 teaspoon freshly ground black pepper

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Input: 1 teaspoon salt


Input: 2 cups grated cheddar cheese


Input: 1 medium yellow onion, finely chopped

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Input: 2 cups V-8 juice


Input: 1 28-ounce can whole peeled tomatoes, coarsely chopped, liquid reserved

1 28-ounce can whole peeled tomatoes , coarsely chopped , liquid reserved

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Input: 12 ounces canned green chilies


Input: 8 dashes Tabasco


Input: 3 tablespoons chili powder


Input: 2 teaspoons cumin


Input: 1/2 pound dried red kidney beans, soaked in water overnight

1/2 pound dried red kidney beans , soaked in water overnight

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Input: 2 cloves garlic, chopped


Input: Salt and pepper


Input: 4 pounds coarsely ground venison


Input: 3 cups diced Spanish onions


Input: 1/3 cup olive oil


Input: Bacon strips to line a 2-quart earthenware terrine, about 3/4 pound

Bacon strips to line a 2-quart earthenware terrine , about 3/4 pound

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

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Input: 2 eggs


Input: Zested of 1 orange, julienned and blanched for 5 minutes in 2 cups water and 1 tablespoon sugar

Zested of 1 orange , julienned and blanched for 5 minutes in 2 cups water and 1 tablespoon sugar

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Input: 1 medium yellow onion, minced

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Input: 12 ounces ground pork


Input: 1 tablespoon butter


Input: 3 minced shallots


Input: 3 cups minced white mushrooms


Input: Leaves from 1 sprig fresh thyme

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Input: 1 chopped bay leaf


Input: 1/2 teaspoon allspice


Input: 5 tablespoons brandy


Input: Salt and pepper


Input: 11 ounces slab bacon


Input: 1 3-pound duck, skinned and deboned, with liver

1 3-pound duck , skinned and deboned , with liver

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons finely chopped parsley


Input: 2 firm, medium-size ripe avocados

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Input: 1/4 pound fresh mushrooms, thinly sliced

1/4 pound fresh mushrooms , thinly sliced

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Input: 1 tablespoon finely chopped shallots


Input: 3 tablespoons vegetable oil


Input: 1 tablespoon red wine vinegar


Input: 1 tablespoon Dijon mustard


Input: 4 tablespoons finely chopped basil or parsley

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Input: 1 pound skinless and boneless monkfish cut into 1-inch cubes

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Input: 1/2 pound shrimp, peeled and deveined

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Input: 1 pound penne, ziti and rigatoni

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 teaspoons finely chopped fresh oregano or 1 teaspoon dried

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Input: 1 jalapeno pepper, seeded and finely chopped

1 jalapeno pepper , seeded and finely chopped

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Input: 1 tablespoon finely chopped garlic


Input: 1 cup finely chopped onion


Input: 3 tablespoons olive oil


Input: 1 pound ripe plum tomatoes, peeled

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Input: 2 medium-size eggplants, about 1 pound total

2 medium-size eggplants , about 1 pound total

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

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Input: Tartar sauce (see recipe)

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Input: 1 cup fine fresh bread crumbs

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Input: 2 tablespoons Dijon mustard


Input: 1 pheasant (about 2 to 2 1/2 pounds, dressed), cleaned, plucked and skinned

1 pheasant ( about 2 to 2$1/2 pounds , dressed ) , cleaned , plucked and skinned

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

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Input: 8 juniper berries


Input: Freshly ground pepper to taste

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


Input: Salt to taste


Input: 1 large green or white cabbage (about 2 1/2 pounds), cored, tough ribs removed and shredded

1 large green or white cabbage ( about 2$1/2 pounds ) , cored , tough ribs removed and shredded

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

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Input: 2 large onions, peeled and chopped coarse

2 large onions , peeled and chopped coarse

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Input: 4 1/2 tablespoons vegetable oil


Input: 1 tablespoon unsalted butter


Input: 1/2 teaspoon cayenne pepper


Input: 2 1/2 tablespoons flour


Input: 1 tablespoon finely chopped green herbs, such as parsley, chervil and/or chives

1 tablespoon finely chopped green herbs , such as parsley , chervil and/or chives

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Input: 4 teaspoons dry mustard


Input: 2 tablespoons finely diced sweet green pepper

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Input: 2 tablespoons finely diced sweet red pepper

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Input: 1/4 teaspoon finely minced garlic


Input: 1 tablespoon finely chopped onion


Input: 1 1/2 tablespoons butter


Input: 1 pound lump crab meat


Input: About 10 whole almonds, toasted, for decorating

About 10 whole almonds , toasted , for decorating

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Input: About 3 tablespoons powdered sugar for decorating

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Input: 1/2 tablespoon flour (for flouring the pan)

1/2 tablespoon flour ( for flouring the pan )

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Input: 1 tablespoon butter (for buttering the pan)

1 tablespoon butter ( for buttering the pan )

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Input: 1 1/2 cups flour


Input: 3/4 cup slivered almonds


Input: 1/2 cup chocolate bits


Input: 3/4 cup raisins tossed in flour and shaken

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Input: Grated rind of one orange


Input: Grated rind of one lemon


Input: 1 1/2 cups powdered sugar


Input: 6 eggs, separated


Input: 1 1/4 pounds unsalted butter


Input: About 12 whole hazelnuts


Input: 1/4 cup water


Input: 1/2 cup granulated sugar


Input: Caramelized sugar


Input: 2 tablespoons strong espresso coffee


Input: 1 egg white


Input: 3 cups powdered sugar


Input: 3/4 cup whole hazelnuts, coarsely ground

3/4 cup whole hazelnuts , coarsely ground

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Input: 2 tablespoons strong espresso coffee


Input: 1/2 cup sugar


Input: 6 tablespoons butter, at room temperature

6 tablespoons butter , at room temperature

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Input: 1/2 tablespoon flour (for flouring the pan)

1/2 tablespoon flour ( for flouring the pan )

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Input: 1 cup bread crumbs


Input: 1 tablespoon butter (for buttering the pan)

1 tablespoon butter ( for buttering the pan )

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Input: 1 cup hazelnuts


Input: 4 to 6 egg whites


Input: 1 1/2 cups sugar


Input: 4 to 6 egg yolks


Input: 1/4 teaspoon kosher salt


Input: 6 tablespoons all-purpose flour


Input: 1/2 cup slivered almonds, toasted and ground

1/2 cup slivered almonds , toasted and ground

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Input: 1 1/2 teaspoons vanilla extract


Input: 4 eggs, separated


Input: 1/2 cup unsalted butter


Input: 2/3 cup dark brown sugar


Input: 10 ounces best-quality semisweet chocolate, chopped

10 ounces best-quality semisweet chocolate , chopped

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Input: 1 teaspoon vanilla extract


Input: 2/3 cup sugar


Input: 4 egg yolks


Input: 2 cups whole milk


Input: 1 cup unblanched whole almonds, coarsely chopped

1 cup unblanched whole almonds , coarsely chopped

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Input: 1/4 cup chopped fresh chives


Input: 1 cup half-and-half


Input: Freshly ground pepper to taste

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


Input: 5 teaspoons kosher salt


Input: 1 cup frozen baby peas, defrosted

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Input: 1 cup heavy cream


Input: 1 cup white wine


Input: 8 cups shiitake mushrooms, stemmed and cut into large dice

8 cups shiitake mushrooms , stemmed and cut into large dice

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Input: 1 1/2 cups finely diced carrots


Input: 4 large leeks, white and light green parts only, julienned

4 large leeks , white and light green parts only , julienned

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Input: 4 large shallots, peeled and minced

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Input: 7 tablespoons unsalted butter


Input: 6 large baking potatoes


Input: 5 1 1/2-pound lobsters


Input: Vegetable oil, for deep-frying


Input: 1/2 pound cold Stilton cheese, cut into 1/2-inch cubes

1/2 pound cold Stilton cheese , cut into 1/2-inch cubes

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Input: 2/3 cup walnuts, toasted and broken into 1/2-inch pieces

2/3 cup walnuts , toasted and broken into 1/2-inch pieces

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Input: 1 1/4 cups dry bread crumbs


Input: Freshly ground pepper to taste

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Input: 4 eggs, beaten


Input: 4 teaspoons kosher salt


Input: 2 cups Arborio rice


Input: 1 1/2 cups chopped fresh basil


Input: 4 cups water


Input: Freshly ground pepper to taste

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


Input: 3 teaspoons kosher salt, plus more to taste

3 teaspoons kosher salt , plus more to taste

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Input: 3 tablespoons balsamic vinegar


Input: 12 cups bread cubes (1 1/2-inch size), made from rustic Italian bread

12 cups bread cubes ( 1$1/2-inch size ) , made from rustic Italian bread

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Input: 3 cloves garlic, peeled


Input: 36 plum tomatoes, cored and halved lengthwise

36 plum tomatoes , cored and halved lengthwise

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Input: 10 tablespoons olive oil


Input: 1/8 teaspoon cayenne


Input: Freshly ground pepper to taste

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


Input: 3 teaspoons kosher salt, plus more to taste

3 teaspoons kosher salt , plus more to taste

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Input: 1/2 cup olive oil


Input: 12 cloves roasted garlic, peeled

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Input: 6 tablespoons fresh lemon juice


Input: 4 pounds broccoli rabe, stalks trimmed and cut into 2-inch lengths, leaves cut across into thirds

4 pounds broccoli rabe , stalks trimmed and cut into 2-inch lengths , leaves cut across into thirds

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Input: 16 slices bacon


Input: Freshly ground pepper to taste

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


Input: 1/4 cup Dijon mustard


Input: 1 cup pitted prunes, quartered

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Input: 4 pounds boned, rolled and tied pork loin, halved crosswise

4 pounds boned , rolled and tied pork loin , halved crosswise

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Input: Freshly ground black pepper to taste

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Input: 1/8 teaspoon salt


Input: 2 cups frozen peas


Input: 1 tablespoon unsalted butter


Input: 1/2 pound mushrooms


Input: 1/2 cup long-grain rice


Input: 8 ounces skinless, boneless chicken breast

8 ounces skinless , boneless chicken breast

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Input: 1/4 teaspoon dried oregano


Input: 1 teaspoon Dijon mustard


Input: 1 teaspoon brown sugar


Input: 1 clove garlic


Input: 1 1/2 teaspoons water


Input: Enough fresh or frozen ginger to make 2 teaspoons coarsely grated

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Input: 2 teaspoons canola oil


Input: 1 tablespoon reduced-sodium soy sauce


Input: 6 ounces rose or dry red wine

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Input: Sprig of basil or parsley to garnish

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Input: 2 pounds ricotta cheese


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 cup loosely packed basil or Italian parsley leaves

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Input: 2 cloves garlic, skinned (green part removed)

2 cloves garlic , skinned ( green part removed )

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Input: 4 medium tomatoes, seeded and chopped coarsely

4 medium tomatoes , seeded and chopped coarsely

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Input: 1 egg yolk


Input: 1 6-ounce jar sun-dried tomatoes packed in olive oil

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Input: 1/4 teaspoon Tabasco sauce


Input: 1 1/2 cups grated Parmesan and cheddar cheese (mixed)

1$1/2 cups grated Parmesan and cheddar cheese ( mixed )

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Input: 12 tablespoons unsalted butter


Input: 1/2 teaspoon cayenne pepper


Input: 1/4 teaspoon Hungarian paprika


Input: 1/2 teaspoon salt


Input: 1 1/2 cups white flour


Input: A 1/2 pound avocado, halved lengthwise, peeled and pitted

A 1/2 pound avocado , halved lengthwise , peeled and pitted

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Input: Bread crumbs


Input: Unsalted butter


Input: 1 1/2 cups heavy cream


Input: 2 tablespoons diced cured ham, cut from a 1/4-inch-thick slice

2 tablespoons diced cured ham , cut from a 1/4-inch-thick slice

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

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Input: White pepper, freshly ground


Input: 2 eggs


Input: 1/2 pound fresh salmon, skinned and boned

1/2 pound fresh salmon , skinned and boned

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Input: 1/2 pound smoked salmon (not too salty)

1/2 pound smoked salmon ( not too salty )

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Input: Coarse salt to taste


Input: 1 medium tomato finely chopped

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


Input: 1 tablespoon olive oil


Input: 1/2 cup Marsala wine


Input: 1/2 teaspoon dried rosemary


Input: 1 pound fresh mushrooms, thinly sliced, about 6 cups

1 pound fresh mushrooms , thinly sliced , about 6 cups

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Input: 1/2 teaspoon finely minced garlic


Input: 1/4 cup olive oil


Input: 1 cup lukewarm water


Input: 1 ounce dried mushrooms, preferably imported Italian boletus mushrooms, or use one 3/4-ounce package

1 ounce dried mushrooms , preferably imported Italian boletus mushrooms , or use one 3/4-ounce package

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Input: 1/4 cup finely chopped parsley


Input: 1/3 cup dry white wine


Input: 1/3 cup finely chopped shallots


Input: 2 tablespoons butter


Input: 1/4 cup flour


Input: Freshly ground pepper to taste

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


Input: 1/4 cup peanut, vegetable or corn oil

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Input: 2 tablespoons olive oil


Input: 3/4 pound mushrooms


Input: 12 slices veal scaloppine, about 1 1/4 pounds

12 slices veal scaloppine , about 1$1/4 pounds

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Input: 1/4 teaspoon sugar


Input: 3 tablepsoons olive oil


Input: 1 tablespoon red wine vinegar


Input: 2 tablespoons lemon juice


Input: 1/4 cup chopped scallions


Input: 2 unblemished large endive


Input: 1/4 pound mushrooms, thinly sliced, about 2 cups

1/4 pound mushrooms , thinly sliced , about 2 cups

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Input: 3/4 cup celery cut crosswise into quarter-inch pieces

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Input: 1 large sweet green pepper, about 1/2 pound

1 large sweet green pepper , about 1/2 pound

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Input: 3 sprigs fresh dill


Input: 1 large sweet red pepper, about 1/2 pound

1 large sweet red pepper , about 1/2 pound

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Input: 1/2 cup drained, chopped, red, ripe fresh or canned tomatoes

1/2 cup drained , chopped , red , ripe fresh or canned tomatoes

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Input: 2 tablespoons finely chopped fresh dill

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Input: 1/4 cup heavy cream


Input: 1 large egg, lightly beaten

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Input: Freshly ground black pepper to taste

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Input: 1/8 teaspoon hot red pepper flakes

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Input: 1/2 cup fresh bread crumbs


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 pound ground very lean veal

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Input: 1 pound ground very lean pork

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Input: 1/2 cup finely chopped onion


Input: 1 tablespoon butter


Input: 1/2 pound mushrooms


Input: 1/4 cup grated cheese, preferably low-sodium cheese, such as Gouda

1/4 cup grated cheese , preferably low-sodium cheese , such as Gouda

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Input: 1/4 cup fine fresh bread crumbs

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Input: 1 egg, lightly beaten


Input: 1/4 cup coarsely chopped parsley


Input: 1/4 teaspoon dried thyme


Input: 1 small bay leaf


Input: 1 cup coarsely chopped celery, optional

1 cup coarsely chopped celery , optional

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Input: 1/2 teaspoon minced garlic


Input: 1/3 cup coarsely chopped shallots


Input: Juice of 1 lemon


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons butter


Input: 1 1/4 pounds mushrooms


Input: 20 peppercorns


Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 4 parsley sprigs


Input: 1 whole clove garlic


Input: 3/4 cup coarsely chopped carrots


Input: 1 cup coarsely chopped celery, optional

1 cup coarsely chopped celery , optional

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Input: 1 cup coarsely chopped onion


Input: 12 cups water


Input: 4 pounds of veal, chicken or beef bones

4 pounds of veal , chicken or beef bones

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Input: 1/4 cup dry Sherry wine


Input: Freshly ground black pepper to taste

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Input: 6 cups rich, unsalted chicken, veal or beef broth

6 cups rich , unsalted chicken , veal or beef broth

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Input: 1/4 cup flour


Input: Juice of 1 lemon


Input: 1 1/4 pounds mushrooms, thinly sliced, about 7 cups

1$1/4 pounds mushrooms , thinly sliced , about 7 cups

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Input: 1 cup finely chopped celery, optional

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Input: 1 cup coarsely chopped onion


Input: 4 tablespoons butter


Input: 1/4 cup confectioners' sugar


Input: 2 cups heavy cream


Input: 1 pound unsalted butter, at room temperature

1 pound unsalted butter , at room temperature

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Input: 1 pound confectioners' sugar


Input: 8 large eggs


Input: 1 cup egg whites, about

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Input: 2 tablespoons powdered instant coffee


Input: 3 1/2 cups heavy cream


Input: 1 vanilla bean


Input: 10 ounces sweet, dark chocolate, cut into small cubes

10 ounces sweet , dark chocolate , cut into small cubes

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Input: 1 1/2 cups egg whites, about 12 large eggs

1$1/2 cups egg whites , about 12 large eggs

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Input: 2 tablespoons cornstarch


Input: 2 1/3 cups superfine sugar


Input: 5 ounces blanched almonds, ground

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Input: 3/4 pound blanched, sliced almonds, toasted

3/4 pound blanched , sliced almonds , toasted

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Input: 8 cups coffee butter cream (see recipe)

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Input: 3 cups creme Chantilly (see recipe)

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Input: 4 cups ganache (see recipe)

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Input: 4 meringue disks (see recipe)

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Input: 2 teaspoons Grand Marnier


Input: Few drops almond extract


Input: Salt to taste


Input: 1 1/2 cups sugar


Input: 1 1/2 cups heavy cream


Input: 2 cups sliced almonds, about 6 ounces

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Input: 1 teaspoon vanilla extract


Input: Few drops almond extract


Input: 2 tablespoons ice water


Input: 16 tablespoons unsalted butter


Input: 2 cups unbleached flour


Input: 2 tablespoons sugar


Input: 1 ounce candied ginger, minced

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Input: 1 tablespoon finely grated fresh ginger

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Input: 2 teaspoons ground ginger


Input: 1 cup minced ginger preserves


Input: 1/2 cup heavy cream


Input: 1 teaspoon vanilla extract


Input: 4 eggs, lightly beaten


Input: 3/4 cup sugar


Input: 2 pounds cream cheese, softened

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Input: 1 teaspoon finely grated lemon rind

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Input: 1 teaspoon ground ginger


Input: 1 egg white, beaten until frothy

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Input: 2 tablespoons brown sugar


Input: 3/4 pound pecans, ground


Input: 1/2 teaspoon Tabasco sauce


Input: 1/2 pound (2 sticks) unsalted butter, at room temperature, plus butter for buttering the terrine

1/2 pound ( 2 sticks ) unsalted butter , at room temperature , plus butter for buttering the terrine

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

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Input: 1 tablespoon Worcestershire sauce


Input: salt


Input: 4 sprigs tarragon


Input: 1 pound fresh spinach, stems removed

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Input: 16 leaves Boston lettuce


Input: 2 to 3 tablespoons finely grated fresh horseradish (or to taste)

2 to 3 tablespoons finely grated fresh horseradish ( or to taste )

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Input: 2 tablespoons Cognac


Input: Coarse salt and freshly ground pepper to taste

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Input: 3 tablespoons dry sherry


Input: 1 1/2 cups heavy cream, whipped

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Input: 1 1/4 ounce packaged gelatin dissolved in 2 tablespoons warm water

1$1/4 ounce packaged gelatin dissolved in 2 tablespoons warm water

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Input: 1/2 pound smoked trout fillet


Input: 24 thin slices Scottish smoked salmon

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Input: 16 thin strips of chive, about 14 inches long

16 thin strips of chive , about 14 inches long

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Input: Coarse salt and freshly ground pepper to taste

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Input: 3 tablespoons finely chopped chives


Input: 6 tablespoons extra-virgin olive oil


Input: Juice of 2 limes (or to taste)

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Input: 2 pounds very fresh salmon fillet

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Input: 3/4 cup whole unblanched almonds


Input: 1 teaspoon vanilla extract


Input: 1/2 teaspoon baking powder


Input: 4 large eggs


Input: 1/2 teaspoon baking soda


Input: 2 pinches salt


Input: 1 cup granulated sugar


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


Input: 2 sticks cinnamon, broken


Input: 20 whole cloves


Input: 1 cup port


Input: 1 cup red-wine vinegar


Input: 1 1/2 cups granulated sugar


Input: 3 cups dried figs, about 1 1/2 pounds

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Input: 2 teaspoons celery seeds


Input: 1 1/2 cups sifted flour


Input: 3 tablespoons melted butter


Input: 1/4 cup finely chopped green pepper

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Input: 3/4 pound Stilton or other blue-veined cheese

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Input: 1 cup grape, cherry or sweet 100's tomatoes, blanched and peeled

1 cup grape , cherry or sweet 100's tomatoes , blanched and peeled

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Input: 2 tablespoons minced Serrano chili


Input: 1/4 cup finely chopped shallot


Input: 2 slices country bread, crusts removed, cut into 1/2 -inch cubes

2 slices country bread , crusts removed , cut into 1/2 -inch cubes

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Input: 1/4 cup extra-virgin olive oil


Input: 2 garlic cloves, thinly sliced

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Input: Salt


Input: 3 pounds Persimmon or Golden Jubilee (large red or yellow) tomatoes, cored and roughly chopped (about 6)

3 pounds Persimmon or Golden Jubilee ( large red or yellow ) tomatoes , cored and roughly chopped ( about 6 )

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Input: vinegar (see note) or Champagne vinegar Salt

vinegar ( see note ) or Champagne vinegar Salt

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Input: 2 cups peeled, seeded and coarsely chopped cucumber

2 cups peeled , seeded and coarsely chopped cucumber

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Input: 1 tablespoon cucumber


Input: 2 slices untrimmed fresh white bread, cubed

2 slices untrimmed fresh white bread , cubed

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Input: Salt to taste


Input: 5 tablespoons olive or corn oil

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Input: 1/4 cup red- or white-wine vinegar

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Input: 1/2 cup water


Input: 1 clove garlic, sliced


Input: 1 1/2 cups peeled, coarsely chopped cucumber

1$1/2 cups peeled , coarsely chopped cucumber

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Input: 1 green pepper, cored, seeded and coarsely chopped

1 green pepper , cored , seeded and coarsely chopped

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Input: Sriracha chili sauce, to taste

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Input: 2 tablespoons canola oil


Input: 3 cups cored, coarsely chopped fresh tomato

3 cups cored , coarsely chopped fresh tomato

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Input: 1/4 cup hoisin sauce


Input: 1 1/2 tablespoons pomegranate molasses


Input: 4 to 6 star anise pods

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Input: 2 to 2 1/2 pounds skin-on chicken thighs

2 to 2$1/2 pounds skin-on chicken thighs

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Input: Freshly ground black pepper and salt, to taste

Freshly ground black pepper and salt , to taste

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Input: 1 cinnamon stick (optional)

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Input: 3 pounds catfish fillets


Input: 1 8-ounce block cream cheese

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Input: 1/2 to 3/4 cup sour cream

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Input: 2 large shallots, finely minced

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Input: 2 tablespoons capers in liquid


Input: 1 teaspoon caper juice


Input: 1 teaspoon granulated garlic


Input: 5 shakes Tabasco


Input: 6 grinds freshly ground pepper, or more to taste

6 grinds freshly ground pepper , or more to taste

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Input: Salt, to taste


Input: 2 small oranges or tangerines

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Input: 2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)

2 heaping teaspoons loose leaf tea ( both Earl Grey and jasmine work well )

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Input: 1/2 cup ketchup


Input: 2 teaspoons hickory- or alder-wood shavings

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Input: 2 tablespoons white sugar


Input: 1/4 cup brown sugar


Input: 1/2 to 1 tablespoon red pepper flakes

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Input: 1/2 teaspoon ground black pepper


Input: 2 cups cider vinegar


Input: 1 tablespoon salt


Input: 1 tablespoon ground white pepper


Input: Salt and freshly ground black pepper

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Input: Freshly grated Parmesan to taste, optional

Freshly grated Parmesan to taste , optional

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Input: 3 tablespoons hickory-wood shavings


Input: 1 cup cherry or grape tomatoes, cut in half

1 cup cherry or grape tomatoes , cut in half

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Input: 16- to 9-pound bone-in pork shoulder or Boston butt

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Input: 1 pound farfalle or other pasta

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Input: 2 cups arugula trimmed of very thick stems, washed, dried and chopped

2 cups arugula trimmed of very thick stems , washed , dried and chopped

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Input: 1 cup crumbled Gorgonzola or other good blue cheese

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Input: Salt and freshly ground black pepper

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Input: 1 1/2 teaspoons raspberry vinegar


Input: 6 ounces arugula


Input: 1 1/2 teaspoons olive oil


Input: 2 slices crusty country bread


Input: 1 cup instant whole wheat couscous

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Input: Freshly ground black pepper to taste

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Input: 1 teaspoon reduced-sodium soy sauce


Input: 1 teaspoon sugar


Input: 1 cup no-salt-added tomato puree


Input: 2 cups no-salt-added crushed tomatoes


Input: 1/4 teaspoon ground cloves


Input: 1/2 teaspoon ground cinnamon


Input: 1 teaspoon ground coriander


Input: 1 teaspoon fennel seeds


Input: 1 teaspoon ground cumin


Input: 1/2 jalapeno


Input: 1 teaspoon olive oil


Input: 2 cloves garlic


Input: 1 1/2 pounds whole broccoli or 12 ounces broccoli florets (4 1/2 to 5 1/2 cups)

1$1/2 pounds whole broccoli or 12 ounces broccoli florets ( 4$1/2 to 5$1/2 cups )

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Input: 1 pound potatoes


Input: 1 pound winter squash


Input: Nonstick pan spray


Input: Freshly ground pepper to taste

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Input: 2 egg whites


Input: 1 whole egg


Input: 1 tablespoon chopped chives


Input: 1/2 teaspoon baking powder


Input: 1 tablespoon flour


Input: 1/2 cup coarsely grated Parmigiano Reggiano

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Input: 1 pound russet or Idaho potatoes

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Input: 3/4 pound zucchini


Input: 2 1/2 cups sugar


Input: 2 egg whites


Input: 1 whole egg


Input: Freshly ground pepper to taste

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Input: 1/8 teaspoon salt


Input: 1/2 teaspoon baking powder


Input: 1 tablespoon flour


Input: 1 teaspoon dried thyme


Input: 1 clove of garlic, minced

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Input: 1 pound carrots


Input: 1 pound russet or Idaho potatoes

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Input: Nonstick pan spray


Input: 2 tablespoons finely chopped chives, optional

2 tablespoons finely chopped chives , optional

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Input: 2 egg whites


Input: 1 whole egg


Input: Freshly ground pepper to taste

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Input: 1/8 teaspoon salt


Input: 1/2 teaspoon baking powder


Input: 1 tablespoon flour


Input: 1 clove garlic, minced