Input: 2 1/2 pounds fresh all-pork garlic sausage (Polish or German sausage is fine)

2$1/2 pounds fresh all-pork garlic sausage ( Polish or German sausage is fine )

B-QTY B-UNIT B-COMMENT I-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 YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 pound medium-sized onions (about 4) thin sliced

1 pound medium-sized onions ( about 4 ) thin sliced

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 cloves garlic


Input: 2 1-pound-10 3/4-ounce cans imported plum tomatoes, undrained

2 1-pound-10$3/4-ounce cans imported plum tomatoes , undrained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound carrots, peeled and cut into 1/2-inch rounds

1/2 pound carrots , peeled and cut into 1/2-inch rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1 teaspoon dried thyme


Input: 2 pounds dried white beans (Great Northern are excellent)

2 pounds dried white beans ( Great Northern are excellent )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound fresh pork rind or bacon, cubed

1 pound fresh pork rind or bacon , cubed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Paprika (if desired)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 Preserved Duck (see recipe)

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 feet natural beef round sausage casings, 40 to 43 inches in diameter

8 feet natural beef round sausage casings , 40 to 43 inches in diameter

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

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: Montpelier crackers


Input: Ice water


Input: Butter


Input: 1 1/4 cups ice cold water


Input: 1/4 cup potato starch, cornstarch or arrowroot

1/4 cup potato starch , cornstarch or arrowroot

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 teaspoon finely minced garlic


Input: 1 teaspoon freshly ground pepper, preferably white

1 teaspoon freshly ground pepper , preferably white

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 pounds lean beef, cut into one-inch cubes

2$1/4 pounds lean beef , cut into one-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Cognac


Input: 8 to 10 thin slices fatback, enough to cover the bottom and sides of a pate mold

8 to 10 thin slices fatback , enough to cover the bottom and sides of a pate mold

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

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

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


Input: 1 pound skinless fatback about one inch thick

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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 pounds fairly but not totally lean pork butt (there should be about one-quarter fat), cut into one-inch cubes

2$1/4 pounds fairly but not totally lean pork butt ( there should be about one-quarter fat ) , cut into one-inch cubes

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


Input: 2 eggs


Input: 1/3 cup flour


Input: 1/2 cup heavy cream


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 small clove garlic, finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped parsley


Input: 1 small onion, 1/4 pound, finely chopped

1 small onion , 1/4 pound , finely chopped

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT O 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 liver, preferably pork liver, although chicken livers may be substituted

1/2 pound liver , preferably pork liver , although chicken livers may be substituted

B-QTY B-UNIT B-NAME I-COMMENT I-COMMENT B-NAME I-NAME 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 1/2 pounds boneless pork butt with very little fat left on, cut into one-inch cubes

2$1/2 pounds boneless pork butt with very little fat left on , cut into one-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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


Input: 5 feet pork sausage casings, 22 to 24 millimeters in diameter. (See box on how to prepare sausage casings)

5 feet pork sausage casings , 22 to 24 millimeters in diameter. ( See box on how to prepare sausage casings )

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

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

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

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


Input: 2 pounds boneless pork with a little fat left on, cut into one-inch cubes

2 pounds boneless pork with a little fat left on , cut into one-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 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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground pepper, preferably white

1/4 teaspoon ground pepper , preferably white

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: 1/8 teaspoon fresh or commercially made poultry seasoning (see note)

1/8 teaspoon fresh or commercially made poultry seasoning ( see note )

O B-UNIT B-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

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


Input: 1/3 cup ice water


Input: 1 tablespoon finely minced garlic


Input: 2 tablespoons rice vinegar


Input: 1 tablespoon Oriental sesame oil


Input: 1 tablespoon vegetable oil or peanut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of sugar


Input: 1 tablespoon dark soy sauce


Input: 3 1/2 tablespoons Chinese oyster sauce


Input: Freshly grated Parmesan cheese


Input: 1 bunch broccoli


Input: Pinch hot red pepper flakes


Input: 6 large garlic cloves, peeled and sliced thin

6 large garlic cloves , peeled and sliced thin

B-QTY O B-NAME B-UNIT O 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: 10 ounces fresh green tagliarini or fettuccine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh sage leaves


Input: 3 tablespoons extra-virgin olive oil


Input: 6 ounces fresh mushrooms, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 cup warm water (slightly hotter than lukewarm but not unpleasantly hot to the touch)

1 cup warm water ( slightly hotter than lukewarm but not unpleasantly hot to the touch )

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


Input: 1/2 cup solid white vegetable shortening or lard

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound flour, about 3 1/4 cups

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 tablespoon whole fresh coriander leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lime juice


Input: 10 black peppercorns


Input: 6 kaffir lime leaves, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup well-drained canned straw mushrooms halved lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Thai fish sauce (nuoc mam), or to taste

2 tablespoons Thai fish sauce ( nuoc mam ) , or to taste

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

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

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


Input: 20 slices fresh galangal or ginger each the size of a quarter

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

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

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


Input: 1 pound boneless chicken cut in large bite-size pieces

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: 1 1/2 cups fresh or canned chicken stock

1$1/2 cups fresh or canned chicken stock

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: 4 1/2 cups unsweetened canned coconut milk

4$1/2 cups unsweetened canned coconut milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 7-ounce can imported tuna packed in olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons extra-virgin olive oil or to taste

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 NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon good quality red-wine vinegar, or to taste

1 tablespoon good quality red-wine vinegar , or to taste

B-QTY B-UNIT B-COMMENT I-COMMENT O B-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: Coarsely ground fresh black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 stalks fresh lemon grass, trimmed and cut 6 inches long

4 stalks fresh lemon grass , trimmed and cut 6 inches long

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

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


Input: Salt


Input: Freshly ground pepper to taste


Input: 1/2 medium onion preferably sweet peeled and sliced in thin rings

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry cannellini beans cooked or 3 cups canned cannellini beans, drained

1 cup dry cannellini beans cooked or 3 cups canned cannellini beans , drained

B-QTY B-UNIT I-COMMENT B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT B-UNIT I-COMMENT B-NAME I-NAME 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: 4 cups canned tomatoes


Input: 4 tablespoons butter


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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 6 filet mignons, about seven ounces each

6 filet mignons , about seven ounces each

B-QTY B-NAME I-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 tablespoons peanut, vegetable or corn oil

2 tablespoons peanut , vegetable or corn oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds fresh baby okra or two 10-ounce packages of frozen whole okra

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

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: 2 teaspoons finely minced garlic


Input: 1 tablespoon finely chopped shallots


Input: 1 tablespoon finely chopped parsley


Input: 3 tablespoons finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped chives


Input: 2 tablespoons Roquefort cheese at room temperature

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: 1/4 pound unsalted butter at room temperature

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 finely chopped scallions, green part and all

1/2 cup finely chopped scallions , green part and all

B-QTY B-UNIT B-COMMENT I-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: 1/2 cup freshly shelled or frozen green peas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 fresh whole jalapenos

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 drained canned jalapeno peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped, loosely packed fresh coriander

1/4 cup finely chopped , loosely packed fresh coriander

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 2 cups drained canned tomatoes, preferably imported

2 cups drained canned tomatoes , preferably imported

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces fresh fettucine, or 3/4 pound dried

10 ounces fresh fettucine , or 3/4 pound dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons jalapeno pepper sauce (see recipe), or use a bottled spicy Mexican table sauce

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

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

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


Input: 1 1/2 cups heavy cream


Input: Juice of 1 lemon


Input: 1 red ripe unblemished sweet red pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound lump crab meat


Input: 1/2 cup raw or cooked ham, preferably country ham, cut into small cubes

1/2 cup raw or cooked ham , preferably country ham , cut into small cubes

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT B-NAME O 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: 12 cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems)

12 cups coarsely chopped spinach leaves ( about 10 ounces ) ( discard tough stems )

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Input: 2 1/2 cups canned plum tomatoes, with juice, puréed in a food processor

2$1/2 cups canned plum tomatoes , with juice , puréed in a food processor

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

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Input: 1 1/4 teaspoons salt


Input: 2 cups chickpeas (fresh, not canned)

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Input: 1 1/2 tablespoons minced garlic


Input: 2 teaspoons harissa sauce


Input: 4 cups chopped Spanish onion


Input: 1/2 cup extra-virgin olive oil


Input: 18 ounces finely chopped white chocolate

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

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Input: 2 bananas, cut into 1/4-inch dice

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

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Input: 1 cup plus 2 tablespoons heavy cream

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Input: 1/2 cup sugar


Input: 3/4 cup chopped walnuts


Input: 2 cups 1/2-inch-thick banana slices


Input: 10 cups of 1-inch cubes white bread (preferably from 1 large baguette)

10 cups of 1-inch cubes white bread ( preferably from 1 large baguette )

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

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Input: 1 vanilla bean, split


Input: 3/4 cup sugar


Input: 11 large egg yolks


Input: 4 cups heavy cream


Input: 1 cup extra-virgin olive oil


Input: 1 tablespoon white wine vinegar


Input: 1 tablespoon ground almonds


Input: 4 tablespoons mashed potato


Input: 1/2 teaspoon salt


Input: 2 tablespoons water


Input: 3 cloves garlic, peeled


Input: About 1/2 cup olive oil for sauteing

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

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Input: 1 medium eggplant, thinly sliced

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

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Input: Milk and seasoned flour for coating the eggplant

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

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Input: 1 tablespoon chopped fennel herb


Input: Coarse salt to taste


Input: 8 cups fish stock


Input: 2 teaspoons tomato puree


Input: 6 ounces potatoes, peeled and sliced

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

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Input: 4 tomatoes, peeled, seeded and diced

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

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Input: 1 cup retsina


Input: 1 clove garlic, minced


Input: 1 cup extra-virgin olive oil


Input: 1 medium onion, chopped

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


Input: 4 stalks celery, sliced


Input: 8 ounces squid


Input: 1 head Florence fennel, sliced

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Input: 5 pounds of selection of firm-fleshed white fish such as sea bass, whiting, monkfish, hake, haddock or cod

5 pounds of selection of firm-fleshed white fish such as sea bass , whiting , monkfish , hake , haddock or cod

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

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Input: 1 medium onion, chopped

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


Input: 1 clove garlic, minced


Input: 2 leeks, chopped


Input: About 1 cup extra-virgin olive oil

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: Juice of 1/2 lemon (or more to taste)

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Input: 3 cloves garlic, peeled


Input: 2 egg yolks


Input: 1 loaf French or Italian bread sliced

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

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Input: 1 celery stalk, 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

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Input: 1 carrot, sliced


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon extra-virgin olive oil


Input: 1/4 teaspoon saffron threads


Input: 8 cups fish stock


Input: 1 pound scallops


Input: 1 pound medium shrimps


Input: 2 pounds cod or halibut steaks

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

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Input: 1/4 cup drained capers


Input: mayonnaise, preferably homemade


Input: 1 1/2 cups olive-oil


Input: 3 tablespoons fresh lemon juice


Input: 2 teaspoons olive oil


Input: 2 large red potatoes (about 1 pound), cut into 3/4-inch dice

2 large red potatoes ( about 1 pound ) , cut into 3/4-inch dice

B-QTY 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

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Input: 2 carrots, peeled and cut into 1/2-inch dice

2 carrots , peeled and cut into 1/2-inch dice

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

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Input: Freshly ground black pepper to taste

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

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Input: 1 onion, peeled and halved

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

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Input: 10 large sprigs parsley


Input: 3 tablespoons salt, plus more to taste

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Input: 1 3-pound red snapper with head and tail, cleaned

1 3-pound red snapper with head and tail , cleaned

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Input: 1 cup tomato juice from the canned tomatoes

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

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Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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Input: 1/2 cup chopped dill leaves


Input: 1 1/2 pounds frozen green peas


Input: 6 canned, peeled tomatoes, roughly chopped

6 canned , peeled tomatoes , roughly chopped

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

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Input: 2 tablespoons unsalted butter


Input: 10 scallions, white parts and 1/2 of green parts sliced into 1/2-inch pieces

10 scallions , white parts and 1/2 of green parts sliced into 1/2-inch pieces

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

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Input: 1/4 cup extra-virgin olive oil


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

2 pounds boneless lamb shoulder , cut into 2-inch cubes

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

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Input: 1 1/2 teaspoons kosher salt, plus more to taste

1$1/2 teaspoons kosher salt , plus more to taste

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

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Input: 8 large artichoke bottoms and stems, outer leaves and choke removed, stems peeled and separated from bottoms

8 large artichoke bottoms and stems , outer leaves and choke removed , stems peeled and separated from bottoms

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

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Input: 1/4 cup lemon juice


Input: 1/4 cup chopped fresh dill leaves

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

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Input: 2 carrots, peeled and cut into 1/4-inch rounds

2 carrots , peeled and cut into 1/4-inch rounds

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

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Input: 1 pound dry fava beans, soaked 24 hours in water and peeled

1 pound dry fava beans , soaked 24 hours in water and peeled

B-QTY B-UNIT B-COMMENT 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: 12 pearl onions, peeled and halved

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Input: 8 scallions, white parts and 2 inches of green parts sliced into 1/2-inch pieces

8 scallions , white parts and 2 inches of green parts sliced into 1/2-inch pieces

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

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Input: 1/2 cup corn oil


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

1/2 teaspoon kosher salt , plus more to taste

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

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Input: 3 tablespoons fresh lemon juice


Input: 1 teaspoon white vinegar


Input: 6 cloves garlic, peeled


Input: 1/2 cup extra-virgin olive oil


Input: 1 cup shelled walnuts


Input: 4 slices (about 3 ounces) stale white bread, crusts removed

4 slices ( about 3 ounces ) stale white bread , crusts removed

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 2 tablespoons butter


Input: 1 1/2 pounds boneless, dry salted bacalao (cod)

1$1/2 pounds boneless , dry salted bacalao ( cod )

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

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Input: 1/2 cup beer


Input: 1 cup all-purpose flour


Input: 3 cups corn oil, for frying

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

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Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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Input: Salt to taste if desired

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


Input: 6 Maine or Long Island potatoes, about 2 pounds

6 Maine or Long Island potatoes , about 2 pounds

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

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Input: 1 onion, about 1/4 pound, peeled

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

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Input: 1/2 cup heavy cream


Input: 1/2 cup sour cream


Input: 1/2 teaspoon paprika, preferably Hungarian

1/2 teaspoon paprika , preferably Hungarian

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

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Input: 1/4 cup dry white wine


Input: 1/2 cup fresh or canned chicken broth

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

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Input: Coriander or parsley to garnish

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


Input: 1 red pepper, cut in strips

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

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Input: 12 slices boneless loin of pork, each slightly less than 1/2 inch thick, about 1 1/2 pounds

12 slices boneless loin of pork , each slightly less than 1/2 inch thick , about 1$1/2 pounds

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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Input: 1/2 cup finely chopped onions


Input: 1 cup thinly sliced, seeded, deveined sweet red pepper strips

1 cup thinly sliced , seeded , deveined sweet red pepper strips

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

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Input: 2 slices bread, crusts removed

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Input: 2 medium onions, peeled and coarsely sliced

2 medium onions , peeled and coarsely sliced

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

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Input: 2 cloves garlic, peeled


Input: 2 thick slices fresh ginger


Input: 1/2 teaspoon mace


Input: 1/2 teaspoon ground cinnamon


Input: 2 cloves


Input: Coarse salt and freshly ground pepper to taste

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

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Input: Sesame seeds to garnish


Input: 4 ounces shelled walnuts


Input: 4 ounces shelled peanuts


Input: Water to cover


Input: 5 fresh green chilies


Input: 2 tablespoons peanut or vegetable oil

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

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Input: 2 tablespoons paprika


Input: 1 teaspoon sugar


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 three- to four-pound chicken, cut up

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

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Input: 2 bay leaves


Input: 1 tablespoon cumin


Input: 2 cloves garlic, peeled


Input: 2 teaspoons oregano


Input: 6 dried red chilies


Input: 2 pounds stewing beef, cut into half-inch cubes

2 pounds stewing beef , cut into half-inch cubes

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

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Input: 1 tablespoon olive oil


Input: 1 cup fresh heavy cream


Input: Fresh-chopped parsley to garnish


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 tablespoon olive oil


Input: 1 cup dry white wine


Input: 2 tablespoons softened butter


Input: 2 tablespoons Dijon-type mustard


Input: 2 cloves garlic, peeled and thinly sliced

2 cloves garlic , peeled and thinly sliced

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

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Input: 10 ounces small white mushrooms, cleaned and trimmed

10 ounces small white mushrooms , cleaned and trimmed

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

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Input: 1 tablespoon chopped Italian parsley


Input: 1 rabbit, cut up


Input: 1/2 teaspoon coriander seeds, crushed

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Input: 1/3 cup olive oil


Input: 2 teaspoons kosher salt


Input: 1 teaspoon black peppercorns


Input: 2 cups water


Input: 2/3 cup fresh lemon juice


Input: 1 1/2 cups half-and-half


Input: 1 cup grated Gruyere cheese


Input: 1 tablespoon unsalted butter, cut into small pieces

1 tablespoon unsalted butter , cut into small pieces

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

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Input: 4 medium baking potatoes, peeled and cut across into 1/8-inch slices

4 medium baking potatoes , peeled and cut across into 1/8-inch slices

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: 1 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste


Input: 1 rack of lamb


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon wood chips


Input: 3 cups kosher salt


Input: 1/4 cup sugar


Input: 1/2 teaspoon coarsely ground black pepper

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

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Input: 2 3/4-pound pieces of salmon fillet, approximately the same size

2$3/4-pound pieces of salmon fillet , approximately the same size

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

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Input: 1 pound eggplant


Input: 2 tablespoons cloves


Input: 2 teaspoons cumin seeds (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon celery seed (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup kosher salt


Input: About 4 pounds kosher salt


Input: 1 4-pound chicken


Input: 1/4 cup kosher salt


Input: 3 tablespoons Sichuan peppercorns


Input: 2 cinnamon sticks, broken into pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher 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 large slice tofu


Input: 1 bunch cilantro


Input: 1 lime, cut into thin disks

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: 2 heaping tablespoons star anise


Input: 4 cups chicken broth


Input: 1/4 pound shiitake mushrooms, stems discarded, sliced thinly

1/4 pound shiitake mushrooms , stems discarded , sliced thinly

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 inch piece of ginger, peeled and minced

1 inch piece of ginger , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small chili pepper, cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: teaspoon turmeric


Input: 1 large carrot diced


Input: white onion, minced


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 stalks lemongrass


Input: 1 tablespoon sweet butter


Input: 2 cups minced watercress


Input: 2 pounds medium-size shrimps, shells on

2 pounds medium-size shrimps , shells on

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 large onion, minced

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


Input: 2 carrots, coarsely chopped


Input: 1 bay leaf


Input: 2 pounds split peas


Input: 8 cups chicken broth


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon lemon juice


Input: 1 tablespoon olive oil


Input: 1 cup heavy cream


Input: 1 cup finely diced Italian pancetta

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds orange lentils (available in Indian groceries or specialty food stores)

2 pounds orange lentils ( available in Indian groceries or specialty food stores )

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 O

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

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


Input: 4 cups chicken broth


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups coconut milk


Input: 1/4 cup of shredded fresh basil for garnish, optional

1/4 cup of shredded fresh basil for garnish , optional

B-QTY B-UNIT O B-COMMENT I-COMMENT B-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: 1 pound of smoked duck breast, skin on

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons butter


Input: 1 tablespoon high quality curry powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh ginger root

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large yellow onion, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large carrots, minced

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


Input: 2 cups chicken broth


Input: 1 cup beef broth


Input: 1-3 cups milk


Input: cup of mascarpone cheese (drained yogurt, sour cream or ricotta cheese can be substituted), for garnish

cup of mascarpone cheese ( drained yogurt , sour cream or ricotta cheese can be substituted ) , for garnish

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

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

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


Input: 1 tablespoon fresh thyme leaves, for garnish

1 tablespoon fresh thyme leaves , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped parsley


Input: 1 cup Italian farro (available in health food stores, or specialty grocery stores. Wheat berries or barley can be substituted)

1 cup Italian farro ( available in health food stores , or specialty grocery stores. Wheat berries or barley can be substituted )

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

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

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


Input: 1 pound mixed shiitake mushrooms, coarsely chopped, stems reserved

1 pound mixed shiitake mushrooms , coarsely chopped , stems reserved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: teaspoon freshly ground black pepper, with more for garnish

teaspoon freshly ground black pepper , with more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 yellow onion, minced


Input: 2 teaspoons kosher salt


Input: 1 tablespoon unsalted butter


Input: 2 pounds white mushrooms, coarsely chopped

2 pounds white mushrooms , coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pitted green French or Italian olives

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups veal or beef stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pitted black French or Italian olives

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 tablespoons fresh thyme leaves


Input: 2 cups fruity red wine, like Beaujolais

2 cups fruity red wine , like Beaujolais

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons tomato paste


Input: 4 ounces pancetta, cut in half-inch cubes

4 ounces pancetta , cut in half-inch cubes

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: 4 cloves garlic, peeled and minced

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 stalk celery, chopped


Input: 3 medium carrots, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, chopped

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


Input: 3 1/2 pounds boneless beef rump roast, in one piece

3$1/2 pounds boneless beef rump roast , in one piece

B-QTY B-UNIT B-COMMENT B-NAME I-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: 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 tablespoons flour


Input: 3 sprigs fresh thyme


Input: 6 cups cooked cannellini beans, rinsed and drained if canned

6 cups cooked cannellini beans , rinsed and drained if canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 lamb shanks (about 3 pounds), boned and cut in 1-inch pieces (see note below)

6 lamb shanks ( about 3 pounds ) , boned and cut in 1-inch pieces ( see note below )

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

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

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


Input: 1 cup dry white wine


Input: 2 cups beef or veal stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup peeled chopped tomatoes


Input: 2 teaspoons dried herbes de Provence

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons flour


Input: 2 stalks celery, diced


Input: 5 cloves garlic, peeled and crushed

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 carrots, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large yellow onion, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 1 cup white wine


Input: 1/2 cup chicken stock


Input: 1/2 cup demi-glace (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: 16 black figs, quartered


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-ounce black truffle, sliced as thinly as possible, at least 12 slices

1 1-ounce black truffle , sliced as thinly as possible , at least 12 slices

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

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


Input: 1 small suckling pig (about 15 pounds)

1 small suckling pig ( about 15 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup white wine or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound frozen puff pastry, defrosted 20 minutes at room temperature

1 pound frozen puff pastry , defrosted 20 minutes at room temperature

B-QTY B-UNIT B-COMMENT 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 NoCAP NoCAP

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


Input: 12 ounces foie gras, of which is cut across in 8 slices, the rest cut into 2/3- inch cubes

12 ounces foie gras , of which is cut across in 8 slices , the rest cut into 2/3- inch cubes

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

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

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

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


Input: Freshly ground white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons salt


Input: 4 quails, boned


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 tablespoon salt


Input: 1 teaspoon dried savory


Input: 2 to 2 1/2 cups chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dried thyme


Input: 2 teaspoons salt


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: 1/2 pound penne or other short-shaped pasta, cooked al dente, drained and reserved

1/2 pound penne or other short-shaped pasta , cooked al dente , drained and reserved

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O 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: 3 tablespoons olive oil


Input: 6 hard-boiled eggs, cut in quarters

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-ounce black truffle, sliced as thinly as possible

1 1-ounce black truffle , sliced as thinly as possible

B-QTY I-COMMENT B-NAME I-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: 2 pounds chestnuts, scored, blanched, peeled and coarsely chopped

2 pounds chestnuts , scored , blanched , peeled and coarsely chopped

B-QTY B-UNIT B-NAME O I-COMMENT O 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: 3 medium leeks, white and light green parts only, cleaned thoroughly and sliced thinly crosswise

3 medium leeks , white and light green parts only , cleaned thoroughly and sliced thinly crosswise

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


Input: 8 ounces slab bacon, cut into 1/2-inch cubes

8 ounces slab bacon , cut into 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 8-ounce loaves French bread, cut into 1/2-inch cubes

2 8-ounce loaves French bread , cut into 1/2-inch cubes

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound thinly sliced Genoa salami

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound mozzarella, cut into 1-inch cubes

1 pound mozzarella , cut into 1-inch cubes

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: 1/2 cup shredded fresh basil


Input: 2 tablespoons tomato paste


Input: 2 28-ounce cans Italian plum tomatoes, passed through the medium disk of a food mill to remove seeds

2 28-ounce cans Italian plum tomatoes , passed through the medium disk of a food mill to remove seeds

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

NoCAP NoCAP NoCAP YesCAP 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


Input: 4 tablespoons chicken broth or white wine

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: 4 cloves garlic, minced


Input: 1 medium rib celery, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium carrot, minced

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


Input: 1/2 cup chopped parsley


Input: 1 cup fine bread crumbs


Input: 1 medium onion, diced

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


Input: 1 egg, lightly beaten


Input: 1 teaspoon fennel seed


Input: 1 pound ground pork


Input: 1 pound ground beef


Input: 1/4 teaspoon salt


Input: 3 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1/2 cup water


Input: 1 tablespoon lemon juice


Input: 2 cups flour


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons crushed dried savory leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 Cornish hens (about 1 1/4 to 1 1/2 pounds each)

3 Cornish hens ( about 1$1/4 to 1$1/2 pounds each )

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon salt


Input: 3 tablespoons peanut, canola or virgin olive oil

3 tablespoons peanut , canola or virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red pepper, 12 ounces, seeded and cut into chunks

1 large red pepper , 12 ounces , seeded and cut into chunks

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

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


Input: 1 large tomato, about 10 ounces, cut into chunks

1 large tomato , about 10 ounces , cut into chunks

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Input: 1 1/4 cups water


Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 tablespoons cornstarch dissolved in 2 tablespoons water

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Input: 2 tablespoons unsalted butter


Input: 2 tablespoons virgin olive oil


Input: 3 quarts water


Input: 12 ounces ricotta cheese


Input: 3/4 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 large eggs


Input: 1/3 cup Parmesan cheese, plus additional for sprinkling on top

1/3 cup Parmesan cheese , plus additional for sprinkling on top

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Input: 3/4 cup flour (4 1/2 ounces)

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Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/4 teaspoon salt


Input: 1 tablespoon red wine vinegar


Input: 1 tablespoon Dijon-style mustard


Input: 1 large clove garlic, peeled, crushed and finely chopped

1 large clove garlic , peeled , crushed and finely chopped

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Input: 1 large head Romaine lettuce (or another variety, if desired), about 1 1/4 to 1 1/2 pounds

1 large head Romaine lettuce ( or another variety , if desired ) , about 1$1/4 to 1$1/2 pounds

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Input: 2 tablespoons minced chives


Input: 2 tablespoons minced chives


Input: 1/4 cup sliced almonds


Input: 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, melted and cooled

1/2 cup ( 1 stick ) plus 1 tablespoon unsalted butter , melted and cooled

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Input: 1 cup all-purpose flour


Input: 1/4 teaspoon salt


Input: 2 large eggs


Input: 1 tablespoon vanilla extract


Input: 1 cup sugar


Input: Finely grated zest of 1 lemon

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Input: 3 sprigs fresh thyme (optional)

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Input: 1/4 cup chestnut or other intense honey

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Input: 4 small or 3 large Bosc pears, peeled, quartered lengthwise and cored

4 small or 3 large Bosc pears , peeled , quartered lengthwise and cored

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Input: 1/2 cup snipped basil leaves


Input: 4 large ripe tomatoes


Input: 3 ears corn


Input: 2 1/2 cups high-gluten flour


Input: 1 teaspoon salt


Input: 1 cup lukewarm water


Input: 1/2 ounce (one-half square) unsweetened chocolate

1/2 ounce ( one-half square ) unsweetened chocolate

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Input: 1 1/4 ounce packaged dry yeast

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Input: 2 tablepoons cider or white vinegar

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Input: 1/2 teaspoon hot red pepper or more to taste

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Input: 1 bay leaf


Input: 2 cups fresh or canned tomato sauce

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Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon ground allspice


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground cumin


Input: 1 tablespoon finely minced garlic


Input: 1/4 cup chili powder or more to taste

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Input: 3 cups finely chopped onions


Input: 2 pounds ground beef


Input: 1 tablespoon olive oil


Input: 3 to 5 tablespoons cold water

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Input: 6 tablespoons corn meal


Input: 4 cups beef broth


Input: 3 tablespoons paprika


Input: 3 tablespoons flour


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 tablespoon sugar


Input: 1 teaspoon hot red pepper flakes

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Input: 1 teaspoon oregano


Input: Salt, if desired


Input: 1/4 cup finely minced garlic


Input: 1 teaspoon cumin powder


Input: 6 tablespoons chili powder


Input: 2 bay leaves


Input: 1/4 cup olive oil


Input: 4 cups water


Input: 3/4 cup honey


Input: 3 pounds lean chuck or round steak

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Input: 1/4 cup (one 2-ounce bottle) Tabasco sauce

1/4 cup ( one 2-ounce bottle ) Tabasco sauce

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Input: 1 teaspoon crushed, hot, dried red-pepper flakes

1 teaspoon crushed , hot , dried red-pepper flakes

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Input: 7 cups crushed canned tomatoes


Input: 6 tablespoons chili powder


Input: 4 cups finely chopped red onions

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Input: 6 cups finely chopped green peppers

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Input: 3 pounds lean chuck, cut into one-inch cubes

3 pounds lean chuck , cut into one-inch cubes

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Input: 1 pound ground pork


Input: 1 1/2 pound ground chuck steak


Input: Salt, if desired


Input: 1 tablespoon freshly ground black pepper

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Input: 3/4 pound goat cheese, crumbled

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Input: 1/2 teaspoon cumin seeds


Input: 1 1/2 cups beer (one 12-ounce can)

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Input: 1/2 to 1 teaspoon cayenne pepper

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Input: 1 cup tomato sauce


Input: Salt, if desired


Input: 1 teaspoon cumin powder


Input: 1/2 teaspoon paprika


Input: 1 1/4 teaspoons dried oregano


Input: 1 cup finely chopped onions


Input: 1 tablespoon finely minced garlic


Input: 1/4 cup chili powder


Input: 1 pound chuck steak


Input: 1/2 cup peanut, vegetable or corn oil or an equal amount of fat rendered from fresh suet

1/2 cup peanut , vegetable or corn oil or an equal amount of fat rendered from fresh suet

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Input: 1 teaspoon fresh thyme leaves


Input: 2 cups arborio rice


Input: 1 cup canned Italian tomatoes, chopped

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Input: 1 pound round steak


Input: 1 cup dry white wine


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 stalk celery, chopped


Input: 1 tablespoon parsley


Input: Herb bouquet


Input: 1 cups water


Input: 1/2 teaspoon saffron


Input: 1 clove garlic, minced


Input: Coarse salt and freshly ground pepper to taste

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Input: 3 tablespoons unsalted butter


Input: 1 carrot, chopped


Input: 1 large onion


Input: 2 tablespoons chopped parsley


Input: 2 pounds shrimp


Input: 1/4 cup freshly grated Parmesan cheese

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Input: 1 to 1 1/2 quarts hot chicken broth

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Input: 1/4 pound prosciutto, diced


Input: 2 cups raw Italian arborio rice

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Input: 1 tablespoon vegetable oil


Input: 4 tablespoons unsalted butter


Input: 3 shallots, minced


Input: 2 pounds fava beans, peeled

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Input: 2 tablespoons chopped chives


Input: 1/4 cup freshly grated Parmesan cheese

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Input: Coarse salt and freshly ground pepper to taste

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Input: 2 cups raw Italian arborio rice

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Input: 1 to 1 1/2 quarts hot chicken stock

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Input: 1/4 cup coriander seeds


Input: 1/4 cup white (or any color) peppercorns

1/4 cup white ( or any color ) peppercorns

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Input: 10 whole cloves


Input: 2 cups sugar


Input: 2 cups water


Input: 4 cups blackberries


Input: 2 to 3 tablespoons fresh lemon juice

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Input: 2 tablespoons black currant syrup


Input: 2 cups sugar


Input: 2 cups water


Input: 3 bunches fresh mint (stems on)

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Input: 1/2 cup fresh lemon juice


Input: 6 medium peaches (2 pounds)

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Input: 3 tablespoons fresh lemon juice


Input: 2 cups sugar


Input: 2 cups water


Input: 2 cups sugar


Input: 2 cups water


Input: 1-inch piece cinnamon stick


Input: 4 3-by-1-inch strips lemon zest


Input: 1 small vanilla bean


Input: 6 small, firm red plums (about 1 pound)

6 small , firm red plums ( about 1 pound )

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Input: 1 pound fresh asparagus


Input: 2 shallots, minced


Input: 1 red pepper, seeded and chopped

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Input: 3 tablespoons unsalted butter


Input: 1 tablespoon vegetable oil


Input: 2 tablespoons paprika dolce


Input: 1 tablespoon salt


Input: 2/3 teaspoon cayenne pepper


Input: 2 tablespoons sugar


Input: 12 1/2-pound salmon fillets, skin intact

12$1/2-pound salmon fillets , skin intact

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Input: 1/4 cup fennel seeds


Input: 2 tablespoons cumin


Input: 2 tablespoons mustard


Input: 1 6-to-7 1/2-pound Boston-butt portion of the pork shoulder

1 6-to-7$1/2-pound Boston-butt portion of the pork shoulder

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Input: Salt and pepper


Input: 2 teaspoons thyme


Input: 3/4 cup melted butter


Input: 6 large Vidalia or Spanish onions

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Input: 3 cloves of garlic, chopped

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Input: salt and pepper


Input: 1 cup water


Input: 1 tablespoon soy sauce


Input: 1/2 pound butter


Input: 1 tablespoon Worcestershire sauce


Input: 1 12-pound turkey (see note)

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Input: 2 cups finely grated cabbage


Input: 1 teaspoon chopped parsley


Input: 1/2 tablespoon minced garlic


Input: 1 tablespoon sugar


Input: 3 tablespoons finely grated onion


Input: 4 tablespoons reduced-fat ricotta cheese


Input: 1/2 cup nonfat yogurt


Input: 2 1/2 tablespoons red wine vinegar


Input: 1 teaspoon celery seed


Input: 1/8 teaspoon celery salt


Input: 2 teaspoons prepared mustard


Input: 2 tablespoons canola oil


Input: Freshly ground black pepper


Input: 2 pounds eye round beef roast

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Input: 1/2 cup less 1 tablespoon apple cider

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Input: 1/4 cup brown sugar


Input: 1/2 cup tomato paste


Input: 1/2 teaspoon chili powder


Input: 1/2 cup strong brewed decaffeinated coffee

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Input: 1/2 cup less 1 tablespoon cider vinegar

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Input: 2 tablespoons plus 1 teaspoon Worcestershire sauce

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Input: 2 tablespoons vegetable oil


Input: 1 1/2 cups chicken stock


Input: 2 lemons


Input: 1/4 cup minced onion


Input: 1 clove garlic, minced


Input: 1 1/2 teaspoons minced jalapeno pepper


Input: 8 sprigs fresh thyme


Input: 3 cups thinly sliced onions


Input: 1 1/2 tablespoons thinly sliced garlic


Input: 2 tablespoons olive oil


Input: 1/3 cup flour for dredging


Input: 3 1/2 pounds chicken breasts and thighs, skinned

3$1/2 pounds chicken breasts and thighs , skinned

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Input: 2 tablespoons fresh basil or parsley chopped

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Input: Freshly ground black pepper


Input: 1/4 teaspoon salt


Input: 2 tablespoons Ricard or anise-flavored liquor

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Input: 4 sprigs fresh thyme or 1 teaspoon dried

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Input: 1/8 teaspoon Tabasco


Input: 4 snapper fillets with skin on (about 6 ounces each)

4 snapper fillets with skin on ( about 6 ounces each )

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Input: 1/2 cup chopped fennel


Input: 1 teaspoon turmeric


Input: Salt and freshly ground pepper to taste

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Input: 1/2 cup dry white wine


Input: 1/2 cup fish broth or bottled clam juice

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Input: 1 bay leaf


Input: 14 candied violets, pieces of candied ginger or another sweet garnish

14 candied violets , pieces of candied ginger or another sweet garnish

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Input: 3 eggs, separated


Input: 14 tablespoons sweetened whipped cream


Input: 14 candied violets, pieces of candied ginger or another sweet garnish

14 candied violets , pieces of candied ginger or another sweet garnish

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Input: 14 brandy-snap cups (see recipe) (see note)

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Input: 6 cups dessert mousse


Input: 1/4 cup sugar


Input: 14 tablespoons sweetened whipped cream


Input: 2/3 cup dry bread crumbs


Input: 1 cup, about 4 ounces, freshly grated Parmesan cheese

1 cup , about 4 ounces , freshly grated Parmesan cheese

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Input: 4 cups shredded smoked mozzarella cheese

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Input: 5 cups low-fat or skim milk

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Input: 4 tablespoons flour


Input: 4 tablespoons unsalted butter


Input: Salt and freshly ground black pepper

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Input: 1 teaspoon fennel seeds


Input: 2 teaspoons chopped fresh oregano


Input: 1 teaspoon chopped Italian parsley


Input: 8 cups well-drained canned Italian plum tomatoes, about 4 cans (28 ounces each)

8 cups well-drained canned Italian plum tomatoes , about 4 cans ( 28 ounces each )

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Input: 6 cloves garlic, minced


Input: 1 1/2 cups chopped sweet red pepper

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Input: 1 cup chopped onions


Input: 4 medium-large eggplants, about 5 pounds total

4 medium-large eggplants , about 5 pounds total

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Input: 6 tablespoons extra-virgin olive oil


Input: 1 1/2 pounds fresh mushrooms, sliced

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Input: 1 1/2 to 2 cups confectioners' sugar

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Input: 1 egg white


Input: 1/4 pound sliced almonds, optional garnish

1/4 pound sliced almonds , optional garnish

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Input: One recipe for pie-crust dough, chilled as above

One recipe for pie-crust dough , chilled as above

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Input: 2/3 cups jam, apricot or any other flavor you prefer, approzimately

2/3 cups jam , apricot or any other flavor you prefer , approzimately

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Input: Honey, for glazing


Input: Confectioners' sugar, if needed


Input: 4 tablespoons apricot jam


Input: 2 tablespoons applejack or Calvados


Input: 2 tablespoons melted butter, for glazing

2 tablespoons melted butter , for glazing

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Input: 2 tablespoons tart orange marmalade


Input: 4 ounces of hazelnuts, lightly roasted and cruched

4 ounces of hazelnuts , lightly roasted and cruched

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

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Input: 10 medium-size apples, preferably Granny Smiths, but any other sweet-sour apple can be substituted

10 medium-size apples , preferably Granny Smiths , but any other sweet-sour apple can be substituted

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Input: 1/2 cup granulated sugar


Input: Grated rind of 2 lemons

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Input: 4 ounces bittersweet chocolate in bar or block form, approximately Confectioners' sugar, for decoration

4 ounces bittersweet chocolate in bar or block form , approximately Confectioners' sugar , for decoration

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Input: 4 ounces lightly roasted hazelnuts, crushed

4 ounces lightly roasted hazelnuts , crushed

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Input: 6 ounces cooked fresh or canned chestnuts, chopped fine (see note)

6 ounces cooked fresh or canned chestnuts , chopped fine ( see note )

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Input: 2 tablespoons sugar


Input: 4 egg yolks


Input: 2 teaspoons unflavored gelatin


Input: 3 tablespoons rum


Input: 2 cups heavy sweet cream


Input: 2 lemons, thinly sliced in rounds

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Input: 1/2 teaspoon cream of tartar


Input: 1 cup sugar


Input: pinch of salt


Input: 6 egg whites


Input: 3/4 cup or 1 1/2 sticks of unsalted butter, cut in chunks

3/4 cup or 1$1/2 sticks of unsalted butter , cut in chunks

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Input: Juice of 4 large or 5 small lemons

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Input: Grated rind of 1 lemon

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Input: 1 Cup granulated sugar


Input: 8 egg yolks


Input: 2 cups sifted cake flour, approximately

2 cups sifted cake flour , approximately

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Input: 2 or 3 drops of vanilla extract

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Input: 1 1/2 pounds seedless Red Flame grapes, stems removed (approximately 4 cups)

1$1/2 pounds seedless Red Flame grapes , stems removed ( approximately 4 cups )

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Input: 1 tablespoon red-wine vinegar


Input: 1/2 cup water


Input: 2 teaspoons grated lemon rind


Input: 1 1/2 tablespoons lemon juice


Input: 1 tablespoon honey


Input: 1 tablespoon shredded mint leaves


Input: 1 tablespoon Cognac or other brandy (optional)

1 tablespoon Cognac or other brandy ( optional )

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Input: 1/2 cup sour cream


Input: 1/3 cup granulated sugar


Input: 2/3 cup unsalted butter, at room temperature

2/3 cup unsalted butter , at room temperature

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Input: pinch of salt


Input: 1 small egg


Input: 2 tablespoons peanut oil


Input: 1 1/2 teaspoons salt


Input: 1/2 teaspoon ground black pepper


Input: 1/4 cup yellow cornmeal


Input: 1/4 cup heavy cream


Input: 1 cup water


Input: 1 teaspoon herbes de Provence or a mixture of dried herbs

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Input: 1 teaspoon Tabasco sauce


Input: 1 tablespoon olive oil


Input: 2 pounds onions, peeled and sliced thin (approximately 7 cups)

2 pounds onions , peeled and sliced thin ( approximately 7 cups )

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