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 tablespoons olive oil


Input: 1 cup water


Input: 1 bunch Swiss chard, stalks removed

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Input: 1 1/2 pounds fava beans, shelled

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Input: 6 medium leeks, cut in 1 1/2 inch slices

6 medium leeks , cut in 1$1/2 inch slices

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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: Fresh coriander or parsley to garnish, chopped

Fresh coriander or parsley to garnish , chopped

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Input: 4 fillets of turkey steaks, about 1 1/4 pounds

4 fillets of turkey steaks , about 1$1/4 pounds

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME O B-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: 3 red, ripe tomatoes, about 1 pound

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Input: 1 teaspoon cumin


Input: 1 teaspoon turmeric


Input: 1 teaspoon Hungarian paprika


Input: 2 pounds lamb stewing meat, with bones

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

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Input: 1 medium onion, sliced

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


Input: 2 cloves garlic, minced


Input: 3 pieces lemon peel


Input: 6 artichoke hearts


Input: 1/4 pound mushrooms, sliced


Input: 1 egg yolk


Input: Juice of 1 lemon


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: Fresh chopped parsley to garnish

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


Input: 1 pound baby carrots, scraped

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Input: 1 cup dry white wine


Input: 1/2 to 1 cup chicken stock

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Input: 1/2 teaspoon thyme


Input: 1 medium onion, sliced

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


Input: 2 cloves garlic


Input: 1 tablespoon butter


Input: 1 tablespoon safflower or peanut oil

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

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Input: Flour for dredging


Input: 1/2 pounds stewing veal


Input: 2 tablespoons chopped parsley to garnish

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Input: 2 ounces sliced almonds, toasted

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Input: Coarse salt and freshly ground pepper

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

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Input: 1 1/2 pounds asparagus, trimmed to no more than 3 inches long

1$1/2 pounds asparagus , trimmed to no more than 3 inches long

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

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Input: 1/2 to 1 cup dry white wine

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Input: 2 shallots, minced


Input: 1 tablespoon butter


Input: 3 to 4 leaves basil, in chiffonade

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Input: 1 3- to 3 1/2-pound chicken, cut up

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Input: 1/2 bunch parsley


Input: 4 artichokes, each slightly larger than a baseball

4 artichokes , each slightly larger than a baseball

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Input: About 8 tablespoons high quality extra virgin olive oil, or as needed

About 8 tablespoons high quality extra virgin olive oil , or as needed

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Input: 1 tablespoon olive oil


Input: 4 ounces smoked salmon, julienned

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Input: Juice of 1/2 lemon


Input: Salt and freshly ground black pepper

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Input: 2 heaping tablespoons Spanish arbequina olives, quartered

2 heaping tablespoons Spanish arbequina olives , quartered

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Input: 3 tablespoons pitted, slivered calamata olives

3 tablespoons pitted , slivered calamata olives

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Input: 1/2 red onion, peeled and sliced paper thin

1/2 red onion , peeled and sliced paper thin

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Input: 1 cup haricots verts, blanched

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Input: 2 large or 3 small bay leaves

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Input: 1/2 teaspoon black peppercorns


Input: 4 cloves garlic, peeled


Input: 1 small bulb fennel; 1/2 chopped, 1/2 in fine julienne

1 small bulb fennel; 1/2 chopped , 1/2 in fine julienne

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Input: 1/2 apple, chopped


Input: 2 stalks celery; 1 chopped, 1 in fine julienne

2 stalks celery; 1 chopped , 1 in fine julienne

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Input: 1 small onion, peeled and chopped

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Input: 1 carrot, peeled and chopped

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Input: Salt and freshly ground pepper to taste

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Input: 4 tablespoons pine nuts


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/4 teaspoon red pepper flakes to taste

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Input: 4 boneless salmon fillet steaks with skin, about 6 ounces each

4 boneless salmon fillet steaks with skin , about 6 ounces each

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Input: 2 tablespoons olive oil


Input: 3/4 pound fresh spinach


Input: 8 basil leaves, or parsley, for garnishing

8 basil leaves , or parsley , for garnishing

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

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Input: 3 cups sliced red onions


Input: 2 tablespoons red-wine vinegar


Input: 1 cup dry red wine


Input: 2 whole cloves


Input: 1 bay leaf


Input: 4 tablespoons honey


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: 3 tablespoons olive oil


Input: 1 1/2 cups diced fresh ripe tomatoes, core removed, cut into 1/4-inch cubes

1$1/2 cups diced fresh ripe tomatoes , core removed , cut into 1/4-inch cubes

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Input: 1 tablespoon finely chopped garlic


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

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Input: 1 cup cracker crumbs


Input: 2 1/2 pound chicken, cut in equal size pieces

2$1/2 pound chicken , cut in equal size pieces

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Input: 2 tablespoons butter


Input: 2 eggs


Input: Salt to taste


Input: 1 tablespoon paprika


Input: 2 tablespoons lemon juice


Input: 1/3 cup flour


Input: Corn oil


Input: 1/4 cup butter


Input: 1 to 1 1/2 cups flour


Input: Salt and pepper


Input: 3 to 3 1/2 pound chicken, cut in equal-size serving pieces

3 to 3$1/2 pound chicken , cut in equal-size serving pieces

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Input: 1 tablespoon vegetable oil


Input: 1 teaspoon coarse salt


Input: 3 3/4 pounds russet potatoes


Input: 4 tablespoons butter


Input: 1/2 cup heavy cream


Input: 2 pieces puff pastry, about 3 by 2 inches

2 pieces puff pastry , about 3 by 2 inches

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Input: 1 teaspoon chopped chives


Input: 2 tablespoons diced tomatoes, peeled and seeded

2 tablespoons diced tomatoes , peeled and seeded

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Input: 2 ounces tender young green beans, cooked al dente

2 ounces tender young green beans , cooked al dente

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Input: 8 quail eggs, boiled and peeled

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Input: 1 cup veal stock


Input: 1 cup chicken stock


Input: 2 ounces heavy cream, boiled for 1 minute

2 ounces heavy cream , boiled for 1 minute

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Input: 4 ounces wild mushrooms, washed, dried and diced

4 ounces wild mushrooms , washed , dried and diced

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Input: 1/2 teaspoon chopped shallots


Input: 2 tablespoons butter


Input: 2 ounces dry vermouth


Input: 6 tablespoons unsalted butter


Input: 2 pomegranates juniper branches, if available, and extra bay leaves to garnish

2 pomegranates juniper branches , if available , and extra bay leaves to garnish

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Input: 4 fresh quail


Input: 1/2 cup white breadcrumbs, preferably homemade

1/2 cup white breadcrumbs , preferably homemade

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

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Input: 1 sprig fresh rosemary or 1/8 teaspoon dried

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

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Input: 4 sprigs fresh thyme or 1/3 teaspoon dried thyme

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Input: 1 1/2 cups game stock or veal or chicken stock

1$1/2 cups game stock or veal or chicken stock

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Input: 1 1/2 cups dry red wine


Input: 1 1/2 tablespoons rendered duck fat or a mixture of butter and olive oil

1$1/2 tablespoons rendered duck fat or a mixture of butter and olive oil

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Input: 1 clove garlic, crushed with the flat side of a knife

1 clove garlic , crushed with the flat side of a knife

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Input: 1/2 cup diced carrot


Input: 1/2 cup diced onion


Input: 1/2 cup diced celery


Input: 1/2 cup diced leek


Input: 1 tablespoon brandy


Input: 20 bayberry leaves or 6 bay leaves

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Input: 3 cloves garlic, cut in quarters

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Input: 1 tablespoon juniper berries, crushed

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Input: 1/4 teaspoon whole white peppercorns


Input: 1 teaspoon whole coriander seeds


Input: Coarse salt


Input: 3 sheets buttered parchment


Input: 12 quail


Input: 2 eggs


Input: 2 eggs


Input: 3 sheets buttered parchment


Input: 2 cups heavy cream


Input: 1/2 clove garlic, minced


Input: 1/2 teaspoon fresh tarragon, minced

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Input: 8 ounces quail liver (about 12 livers)

8 ounces quail liver ( about 12 livers )

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Input: 1 teaspoon parsley, minced


Input: Pinch each of nutmeg, white pepper, powdered rosemary

Pinch each of nutmeg , white pepper , powdered rosemary

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Input: 1 1/4 teaspoons salt


Input: 2 shallots, minced


Input: 2 mushrooms, minced


Input: 4 ounces water


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 ounce butter


Input: 4 tablespoons unsalted butter at room temperature

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Input: 2 ounces dry white wine


Input: 1 shallot, finely chopped


Input: 3 ounces clarified butter


Input: 2 to 3 ounces vegetable oil

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Input: 8 quail, breast meat removed

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Input: 2 tablespoons onion, diced


Input: 2 tablespoons celery, diced


Input: 20 fresh ravioli


Input: Essence of Quail (see recipe)

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Input: 1/4 pound fresh chanterelle mushrooms


Input: 4 sprigs fresh thyme


Input: Coarse salt and freshly ground pepper

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

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Input: 8 quail


Input: 2 slices foie gras


Input: 1 carrot, chopped


Input: 1/2 pound fresh peas


Input: 1 zucchini, chopped


Input: 6 mushrooms, chopped


Input: 2 shallots, minced


Input: 4 tablespoons butter


Input: 1/2 cup dry red wine


Input: 1 cup beef broth


Input: 1/2 cup extra virgin olive oil

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

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Input: 8 quail


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: Freshly ground pepper to taste

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


Input: 3/4 teaspoon paprika


Input: 1/4 cup vegetable oil


Input: 1/4 cup vegetable oil


Input: 3 2 1/2-pound pheasants that have been hung in any cool place for at least a week

3 2$1/2-pound pheasants that have been hung in any cool place for at least a week

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Input: 4 tablespoons brown sugar


Input: Freshly ground pepper to taste

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


Input: 4 large bluefish fillets (about 1 1/4 pounds each) with skin and scales on

4 large bluefish fillets ( about 1$1/4 pounds each ) with skin and scales on

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

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Input: 1/4 teaspoon paprika


Input: 4 tablespoons kosher salt


Input: 3 tablespoons butter


Input: 1 cup thinly sliced mushrooms


Input: 2 tablespoons heavy cream


Input: 1/2 cup freshly grated Parmesan cheese

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Input: 1/2 teaspoon finely chopped chives


Input: 1 package spatzle, 10 ounces, Swiss-style dumplings, available in grocery stores and supermarkets

1 package spatzle , 10 ounces , Swiss-style dumplings , available in grocery stores and supermarkets

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Input: 3/4 cup heavy cream


Input: 2 teaspoons finely chopped parsley


Input: 1 teaspoon finely chopped fresh tarragon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/4 cup dry white wine


Input: 3 tablespoons finely chopped shallots


Input: 4 tablespoons butter


Input: 4 tablespoons peanut oil


Input: 6 ounces bean thread noodles


Input: 1 1/2 cup sugar snap peas, trimmed

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

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Input: 2 cups fresh bean sprouts


Input: 3 scallions, finely sliced crosswise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups cooked cold turkey, cut into fine strips

2$1/2 cups cooked cold turkey , cut into fine strips

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: 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 1/2 pounds lean veal, preferably taken from the leg

1$1/2 pounds lean veal , preferably taken from the leg

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

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Input: 1/2 cup finely chopped cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sesame oil


Input: 2 teaspoons peanut oil


Input: 2 tablespoons superfine sugar


Input: 1/4 cup nam pla (fish sauce)

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

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Input: Juice of 1 lime


Input: 3 cloves


Input: 3 cups white wine vinegar


Input: 2 cloves garlic, peeled and minced

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

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Input: 2 fresh long red chilies, seeded and finely diced

2 fresh long red chilies , seeded and finely diced

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

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Input: 2 tablespoons finely minced ginger


Input: 1 cinnamon stick, broken into 4 equal pieces

1 cinnamon stick , broken into 4 equal pieces

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

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Input: 2 teaspoons yellow mustard seeds


Input: 1 cup Demerara (light brown) sugar

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

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Input: 4 scallions, finely chopped


Input: 1/2 cup chopped cilantro leaves


Input: 1/4 cup vegetable oil


Input: 2 1/2 pounds (about 6) Bartlett pears

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

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Input: 2 cups fresh cranberries


Input: 1 onion, peeled and finely chopped

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

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Input: 3 cups, densely packed, cooked and cooled mashed white potatoes

3 cups , densely packed , cooked and cooled mashed white potatoes

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

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Input: 1 clove garlic, peeled and minced

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

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Input: 1 teaspoon minced ginger


Input: Juice and finely grated zest of 1 lime

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

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Input: 1 cup, densely packed, cooked and cooled mashed sweet potatoes

1 cup , densely packed , cooked and cooled mashed sweet potatoes

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

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


Input: 1 large egg


Input: 2 Thai green chilies, seeded and finely chopped

2 Thai green chilies , seeded and finely chopped

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

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Input: 1 small cucumber, peeled, seeded and julienned

1 small cucumber , peeled , seeded and julienned

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

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Input: 1 scallion, halved crosswise and julienned

1 scallion , halved crosswise and julienned

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

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Input: 3 cups cold shredded turkey


Input: 1/2 cup chopped fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 6 cups finely shredded lettuce


Input: 1 1/2 tablespoons Chinese black vinegar


Input: 1 tablespoon superfine sugar


Input: 2 tablespoons Chinese chili-bean sauce


Input: 3 tablespoons smooth peanut butter


Input: 2/3 cup freshly grated parmagiano-reggiano


Input: 2 tablespoons peanut oil


Input: 2 teaspoons sesame oil


Input: 2 cloves garlic, crushed


Input: 1/4 pound fresh porcini, shiitake, golden oak or black forest mushrooms, sliced

1/4 pound fresh porcini , shiitake , golden oak or black forest mushrooms , sliced

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

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


Input: 1 pound fresh fettuccine


Input: 2 tablespoons butter


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: Freshly ground black pepper


Input: 2 tablespoons white wine vinegar


Input: 4 tablespoons fruity olive oil


Input: 2 medium eggplants, about 1 1/2 pounds

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

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Input: Salt


Input: Olive oil


Input: 2 cloves garlic, finely minced

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

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Input: 1 1/2 cups drained canned plum tomatoes, crushed

1$1/2 cups drained canned plum tomatoes , crushed

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

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Input: Freshly ground black pepper


Input: 1 cup freshly grated parmagiano-reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: 1/4 pound genuine parmagiano-reggiano, in slivers

1/4 pound genuine parmagiano-reggiano , in slivers

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry red wine


Input: 2 tablespoons red wine vinegar


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper


Input: Freshly ground black pepper


Input: 2 bulbs fresh fennel


Input: 1/4 pound fresh mushrooms


Input: 8 baby carrots, left whole

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

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Input: 8 new potatoes, scrubbed


Input: 3 small white turnips, peeled and quartered

3 small white turnips , peeled and quartered

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

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Input: 1/2 pound green peas


Input: 1/4 pound green beans


Input: 4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)

4 ounces whole onion or 3 ounces chopped ready-cut onion ( 1 cup )

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

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


Input: 1 teaspoon olive oil


Input: 2 large Granny Smith apples

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


Input: 2 pounds fresh loose spinach or 2 10-ounce packages fresh spinach

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

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Input: 6 tablespoons raisins


Input: 4 tablespoons pine nuts


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound new potatoes


Input: 1 tablespoon olive oil


Input: 4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)

4 ounces whole onion or 3 ounces chopped ready-cut onion ( 1 cup )

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

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


Input: Fresh rosemary sprigs to yield 1 tablespoon chopped leaves

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

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Input: 2 shallots, chopped


Input: 1 clove garlic, minced


Input: 1 cup white wine


Input: 1 cup chicken stock


Input: 1 tablespoon tomato paste


Input: 1 tablespoon fresh thyme leaves


Input: 1 piece lemon peel


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 stalks celery, cut in chunks

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

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Input: 1/2 cup dry white wine


Input: 1 cup chicken stock, preferably homemade

1 cup chicken stock , preferably homemade

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 egg


Input: 2 to 3 tablespoons lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Italian parsley, chopped

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

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Input: 3 pounds boned shoulder of lamb cut in two-inch cubes, fat trimmed

3 pounds boned shoulder of lamb cut in two-inch cubes , fat trimmed

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

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Input: 2 pounds stewing veal cut in 1 1/2-inch cubes

2 pounds stewing veal cut in 1$1/2-inch cubes

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

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Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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

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Input: Juice 1/2 lemon


Input: 2 tablespoons olive oil


Input: 2 pounds baby artichokes


Input: 18 pearl onions, trimmed

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


Input: 12 whole baby carrots


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1/2 teaspoon thyme leaves


Input: 1 cup dry white wine


Input: 1 tablespoon tomato paste


Input: 1 cup canned peeled tomatoes, chopped

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

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Input: 2 cloves garlic, minced


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups beef or chicken stock, preferably homemade

2 cups beef or chicken stock , preferably homemade

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-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: 1/4 cup flour


Input: 1 clove garlic, minced


Input: 1 onion, chopped


Input: 1 rabbit, cut up


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons olive oil


Input: Salt, if desired


Input: Freshly ground pepper


Input: 3/4 cup heavy cream


Input: 1 pound veal kidney


Input: 1 cup milk


Input: 5 tablespoons arrowroot or cornstarch


Input: 5 tablespoons water


Input: 1 1/2 cups peeled, cored apple cut into quarter-inch cubes

1$1/2 cups peeled , cored apple cut into quarter-inch cubes

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

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Input: 4 tablespoons butter


Input: 1/2 cup finely diced onion


Input: 1/2 teaspoon finely minced garlic


Input: 6 cups rich chicken broth


Input: 1/2 pound skinless, boneless chicken breast

1/2 pound skinless , boneless chicken breast

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

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Input: 1/2 cup heavy cream


Input: Salt, if desired


Input: Freshly ground pepper


Input: 7 cups chicken broth


Input: 1 cup Carolina rice


Input: 1 bay leaf


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

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

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Input: 3 cups chicken broth


Input: 1 cup heavy cream


Input: 1/3 cup dry white wine


Input: Salt, if desired


Input: Freshly ground pepper


Input: 1 bay leaf


Input: 4 tablespoons butter


Input: 1 1/2 cups finely chopped onion


Input: 1 cup finely chopped celery


Input: 1 teaspoon finely minced garlic


Input: 6 tablespoons curry powder


Input: 1 pound red, ripe tomatoes, cored and cubed, about 3 cups, or use imported canned tomatoes

1 pound red , ripe tomatoes , cored and cubed , about 3 cups , or use imported canned tomatoes

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

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


Input: 1/3 cup flour


Input: 1 teaspoon finely minced garlic


Input: 1/2 pound Stilton cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound Cheddar cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup rolled oats


Input: 1/2 pint vanilla ice cream


Input: 2 tablespoons butter


Input: 3/4 cup finely chopped onion


Input: 1 cup fresh strawberries, hulled and halved

1 cup fresh strawberries , hulled and halved

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

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Input: 1 cup fresh raspberries


Input: 1 1/2 teaspoons ground ginger


Input: 1 cup brown sugar


Input: 2 tablespoons flour


Input: 1 pound fresh rhubarb


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: 1/4 cup water or dry white wine

B-QTY B-UNIT 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: 3 tablespoons unsalted butter


Input: 1 tablespoon extra-virgin olive oil


Input: 1 tablespoon fresh rosemary leaves


Input: 6 cloves garlic, sliced


Input: 2 tablespoons chopped fresh parsley


Input: 1 teaspoon fresh thyme leaves


Input: 8 ounces medium-size white, cremini, shiitake, oyster or morel mushrooms, or a mixture

8 ounces medium-size white , cremini , shiitake , oyster or morel mushrooms , or a mixture

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

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


Input: 1 pound small white potatoes


Input: 1/2 cup dry white wine


Input: 3 to 3 1/2 pound chicken


Input: 1/2 tablespoon extra-virgin olive 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: Freshly ground black pepper


Input: 2 teaspoons Dijon mustard


Input: 2 tablespoons extra-virgin olive oil


Input: 3 tablespoons fresh orange juice


Input: 2 navel oranges, in segments

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

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Input: 1 cup slivered fresh fennel bulb

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

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Input: 2 bunches arugula, well rinsed and dried

2 bunches arugula , well rinsed and dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Creme fraiche, whipped cream or vanilla frozen yogurt

Creme fraiche , whipped cream or vanilla frozen yogurt

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons granulated sugar


Input: 4 large or 6 medium ripe apricots, pitted and cut in eighths, or other fruit like plums, peaches, nectarines or berries, or a mixture

4 large or 6 medium ripe apricots , pitted and cut in eighths , or other fruit like plums , peaches , nectarines or berries , or a mixture

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

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

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

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


Input: 1 teaspoon vanilla extract


Input: 3 large eggs


Input: 1 cup light-brown sugar


Input: Pinch of salt


Input: 3/4 teaspoon baking powder


Input: 3/4 cup flour


Input: 3 tablespoons rice vinegar


Input: 2 tablespoons herb-flavored oil, preferably cilantro

2 tablespoons herb-flavored oil , preferably cilantro

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 1/3 cups water


Input: 1 cucumber, peeled, seeded and chopped

1 cucumber , peeled , seeded and chopped

B-QTY B-NAME B-COMMENT I-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: 2 tablespoons finely chopped fresh chives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound unsalted butter, at room temperature

1/4 pound unsalted butter , at room temperature

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 1/2 cups long-grain rice


Input: 12 large fresh basil leaves, slivered

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Input: 6 ripe plum tomatoes, sliced about 1/4 inch thick

6 ripe plum tomatoes , sliced about 1/4 inch thick

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Input: 2 tablespoons capers


Input: 1 tablespoon sherry vinegar


Input: 1/2 cup pitted kalamata olives


Input: 2 large garlic cloves, sliced

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Input: 1 cup finely chopped leeks


Input: Juice of 2 lemons


Input: 2 tablespoons extra-virgin olive oil


Input: 6 small "snapper" bluefish fillets, about 2 pounds, or flounder fillets

6 small "snapper" bluefish fillets , about 2 pounds , or flounder fillets

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Input: 1/3 cup flour


Input: Salt and freshly ground black pepper

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

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Input: 1 teaspoon Dijon mustard


Input: 1 tablespoon balsamic vinegar


Input: 2 teaspoons olive oil


Input: 4 ounces assorted greens


Input: Black pepper to taste


Input: 2 teaspoons olive oil


Input: 8 ounces lean lamb


Input: 1 jalapeno


Input: 1 large clove garlic


Input: 4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup)

4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup )

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

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Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground coriander


Input: 1/2 teaspoon ground ginger


Input: 1 pound ripe plum tomatoes


Input: 1 cup beef stock or bouillon

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

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Input: 1 1-pound can no-salt-added kidney beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: 8 ripe figs


Input: 6 tablespoons Grand Marnier


Input: 4 sprigs fresh mint


Input: 16 ounces whole onion or 14 ounces ready-cut (3 1/2 cups)

16 ounces whole onion or 14 ounces ready-cut ( 3$1/2 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

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Input: 2 tablespoons grenadine syrup


Input: 2 cups sugar


Input: 1 cup water


Input: 4 seedless oranges


Input: Greens of 2 leeks, washed and cut into large chunks

Greens of 2 leeks , washed and cut into large chunks

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

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Input: 2 bay leaves


Input: 4 sprigs fresh thyme


Input: 10 peppercorns


Input: 1 large onion, peeled and pierced with 4 cloves

1 large onion , peeled and pierced with 4 cloves

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

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Input: Sprig of fresh parsley thyme or coriander

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

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Input: 10 quarts water


Input: 2 large carrots, scraped and quartered

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

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Input: 3 pounds beef bones


Input: 2 pounds lean beef chuck


Input: 1/2 teaspoon whole coriander seeds


Input: 1/3 cup virgin olive oil


Input: Freshly ground white pepper to taste

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

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Input: 1/2 teaspoon soy sauce


Input: 1/2 teaspoon nuoc mam (Vietnamese fish sauce)

1/2 teaspoon nuoc mam ( Vietnamese fish sauce )

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

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Input: 3/4 teaspoon freshly squeezed lemon juice

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

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Input: 1/4 teaspoon finely chopped garlic


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: 8 cups fresh beef broth (see recipe) or commercial broth of good quality

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Input: One fillet of beef (24 ounces), trimmed of fat and gristle and cut into 8 equal pieces Dressing (see recipe)

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

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

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

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


Input: Salt to taste


Input: 4 large carrots, peeled and trimmed

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Input: 1 large celery root, peeled

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

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Input: 2 cups tomatoes (peeled, seeded and diced)

2 cups tomatoes ( peeled , seeded and diced )

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Input: 2 tablespoons tomato paste


Input: Salt and freshly ground pepper to taste

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

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Input: 4 medium-size leeks, cleaned and trimmed (whites only)

4 medium-size leeks , cleaned and trimmed ( whites only )

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

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Input: 1 sprig fresh thyme


Input: 1 sprig fresh tarragon


Input: 1 whole garlic clove, peeled

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

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Input: 2 tablespoons olive oil


Input: 1/4 cup finely chopped onions


Input: 1 tablespoon freshly squeezed lemon juice

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

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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: 3 tablespoons virgin olive oil


Input: 1/4 teaspoon salt


Input: Tomato compote (see recipe)

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

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Input: 1 tablespoon olive oil


Input: 16 jumbo shrimp (shelled), or scallops, crab meat, lobster or other shellfish

16 jumbo shrimp ( shelled ) , or scallops , crab meat , lobster or other shellfish

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

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Input: Vinaigrette (see recipe)

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Input: 2 cups lamb's lettuce or bibb lettuce

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

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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: 1/4 teaspoon curry powder


Input: 2 tablespoons flour


Input: 1/2 cup sugar


Input: Grated zest from 1 lemon

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


Input: 2 large eggs


Input: 24 large oysters, like Malpeques, Belons or bluepoints

24 large oysters , like Malpeques , Belons or bluepoints

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

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Input: 1 egg


Input: 1 1/2 cups fresh bread crumbs


Input: Juice of one lemon


Input: 10 tablespoons butter


Input: 2 tablespoons olive oil


Input: 4 cups fresh spinach leaves (one pound), washed, drained and trimmed

4 cups fresh spinach leaves ( one pound ) , washed , drained and trimmed

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

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Input: Salt and freshly ground pepper

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


Input: Pinch of paprika


Input: 1 cup all-purpose flour, plus flour for working the dough

1 cup all-purpose flour , plus flour for working the dough

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

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Input: 6 tablespoons butter, chilled and cubed

6 tablespoons butter , chilled and cubed

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Input: 1/2 cup Gruyere cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 11 tablespoons softened, unsalted butter

11 tablespoons softened , unsalted butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup ground almonds


Input: Herbs, chopped chives and edible flowers for garnish

Herbs , chopped chives and edible flowers for garnish

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

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Input: 4 lemons, thinly sliced, ends and seeds discarded

4 lemons , thinly sliced , ends and seeds discarded

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Input: 1 cup sugar


Input: 1 vanilla bean, split and seeds scraped

1 vanilla bean , split and seeds scraped

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Input: 2 cups all-purpose flour


Input: 9 tablespoons sugar


Input: 1/4 teaspoon salt


Input: 6 tablespoons cold, unsalted butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large egg yolks


Input: 1 stick frozen butter, cut into 6 or 8 pieces

1 stick frozen butter , cut into 6 or 8 pieces

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

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Input: 1/2 cup finely grated Parmigiano Reggiano cheese

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

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Input: 1 1/2 tablespoons lemon juice


Input: 2 egg yolks


Input: 1/3 cup chopped fresh dill leaves

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

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Input: 1/4 cup creme fraiche or sour cream

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

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Input: 1/4 teaspoon cayenne


Input: 1 1/2 to 2 cups artichoke-Parmesan sauce (see recipe)

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

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Input: 1 14-ounce can artichoke hearts

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


Input: 1/2 pound mushrooms, minced


Input: 1/2 teaspoon salt


Input: 3/4 teaspoon freshly grated nutmeg


Input: 1/4 teaspoon cayenne


Input: 1 tablespoon minced fresh sage leaves

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

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Input: 6 eggs, separated


Input: 1 1/2 cups milk


Input: 1/4 cup flour


Input: 1/4 cup butter plus a little for greasing the pan

B-QTY B-UNIT B-NAME B-COMMENT I-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 1/2 tablespoons minced fresh oregano


Input: 2 teaspoons lemon juice


Input: 1/4 cup sour cream


Input: Freshly grated nutmeg to taste

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


Input: 1 pound fresh spinach


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


Input: 1 1/2 tablespoons cocktail sherry


Input: 2 large eggs


Input: Freshly ground black pepper to taste

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

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Input: 3/4 pound Gruyere cheese


Input: Freshly grated nutmeg to taste

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


Input: 1 teaspoon minced fresh thyme leaves

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

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Input: 1 small onion


Input: 1/4 cup raisins


Input: 1/4 cup coarsely chopped unsalted cashews

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

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Input: 1 teaspoon minced fresh sage leaves

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

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Input: 1 large tart apple, like a Granny Smith

1 large tart apple , like a Granny Smith

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

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Input: Salt to taste (optional)

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

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Input: 1/3 cup fruity white wine


Input: 1 bottle (750 milliliters) very dry Champagne or sparkling wine, chilled

1 bottle ( 750 milliliters ) very dry Champagne or sparkling wine , chilled

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

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


Input: 2 tablespoons brandy or Cognac


Input: 3/4 cup fresh mint leaves, plus a few extra for garnish

3/4 cup fresh mint leaves , plus a few extra for garnish

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

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


Input: 1/2 teaspoon cinnamon (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups plus 2/3 cup water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup granulated sugar


Input: 1 tablespoon confectioners' sugar


Input: 2 fresh sweet pineapples


Input: 1 large rib raw celery


Input: 1/4 cup homemade mayonnaise


Input: 1/2 teaspoon Worcestershire sauce


Input: Tabasco sauce to taste


Input: 2 tablespoons fresh lemon juice


Input: 1 envelope unflavored gelatin


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: 3/4 cup ground poppy seeds


Input: 1 1/2 cups ground walnuts


Input: 1/4 teaspoon ground clove


Input: 1/4 teaspoon ground cinnamon


Input: 1 three-ounce box lime-flavored gelatin

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


Input: 2 three-ounce packages cream cheese at room temperature

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

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Input: 1/4 cup milk


Input: 1 teaspoon finely grated raw onion

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

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Input: 1 tablespoon lemon juice


Input: Salt to taste if desired

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


Input: 1 envelope unflavored gelatin


Input: 1/4 cup boiling water


Input: 1 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups tomato juice


Input: 3 tablespoons homemade mayonnaise


Input: 1/4 cup finely chopped red onion or chives

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

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Input: Salt to taste if desired

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


Input: 1 1/2 cups honey


Input: 4 slices white bread, preferably protein bread

4 slices white bread , preferably protein bread

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

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Input: Freshly ground pepper to taste

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


Input: 4 eggs at room temperature

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


Input: Salt to taste if desired

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


Input: 1/2 cup chicken stock or canned broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 Idaho potatoes, about 1 3/4 pounds

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

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Input: 6 cups 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 dry white wine


Input: About 40 large garlic cloves


Input: 2 tablespoons extra virgin olive oil

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 tablespoon unsalted butter


Input: Salt to taste, if desired

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

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Input: 1 3- to 4-pound chicken, cut into 8 pieces, at room temperature

1 3- to 4-pound chicken , cut into 8 pieces , at room temperature

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

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


Input: 1/2 teaspoon saffron threads


Input: 1 bay leaf


Input: 1/4 cup currants


Input: 1 strip of lemon peel


Input: 2 1/4 cups fresh or canned chicken broth

2$1/4 cups fresh or canned chicken broth

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Input: 1 1/2 cups long-grain rice


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 1/2 cup finely chopped scallions or green onions

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Input: 3 tablespoons butter


Input: 2 tablespoons finely chopped onion


Input: 2 tablespoons of butter


Input: 1 pound red, unblemished radishes closely trimmed of stems and leaves (about 3 1/2 cups)

1 pound red , unblemished radishes closely trimmed of stems and leaves ( about 3$1/2 cups )

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 I-NAME I-NAME I-NAME

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Input: 2 tablespoons lemon juice


Input: 3 tablespoons butter


Input: 4 tablespoons oil, approximately


Input: Freshly ground pepper to taste

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


Input: 3/4 cup bottled macadamia nuts (the contents of a 3 1/2-ounce bottle)

3/4 cup bottled macadamia nuts ( the contents of a 3$1/2-ounce bottle )

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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 thin, skinless, boneless flounder fillets, about 1 1/2 pounds

8 thin , skinless , boneless flounder fillets , about 1$1/2 pounds

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

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Input: 3/4 pound small red new waxy potatoes

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

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Input: 2 tablespoons white-wine vinegar


Input: 4 tablespoons peanut or vegetable oil

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

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Input: 3 tablespoons finely chopped shallots or scallions

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

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Input: 4 tablespoons basil leaves, cut into thin strips

4 tablespoons basil leaves , cut into thin strips

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

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Input: Freshly ground pepper to taste

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


Input: 4 tablespoons finely chopped chervil or parsley or both combined

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

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Input: 1/2 teaspoon finely chopped garlic


Input: Salt to taste


Input: 1/2 pound sugar snap peas (if not available, snow peas can be used)

1/2 pound sugar snap peas ( if not available , snow peas can be used )

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

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


Input: 1 teaspoon finely chopped garlic


Input: 1 tablespoon fresh lemon juice


Input: 1 cup virgin olive oil or vegetable oil

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

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Input: Salt and freshly ground white pepper to taste

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

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Input: 1 large egg yolk


Input: 1 tablespoon Dijon-style mustard


Input: 1 tablespoon white-wine vinegar


Input: 4 sprigs fresh thyme or 1 teaspoon dried

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Input: 1 bay leaf


Input: 1/4 teaspoon red-pepper flakes


Input: 8 black peppercorns


Input: Salt to taste


Input: 4 live lobsters, about 1 1/2 pounds each

4 live lobsters , about 1$1/2 pounds each

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

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Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon butter


Input: 1/2 cup thinly sliced white onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons olive oil


Input: 4 tablespoons finely chopped parsley


Input: 10 to 12 small waxy potatoes, about 1 1/2 lbs

10 to 12 small waxy potatoes , about 1$1/2 lbs

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

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Input: 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried

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

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Input: 1 tablespoon red wine vinegar


Input: 1 teaspoon finely chopped garlic


Input: 3 tablespoons finely chopped shallots


Input: 1 teaspoon vegetable oil


Input: 4 tablespoons butter


Input: Salt and freshly ground pepper

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


Input: 4 lean skirt steaks trimmed, about 6 ounces each

4 lean skirt steaks trimmed , about 6 ounces each

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

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Input: 1 tablespoon butter


Input: 2 or 3 parsnips, about 1 pound

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Input: Salt to taste if desired

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


Input: 1/2 cup heavy cream


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: 1/4 cup finely chopped onion


Input: 4 teaspoons plus 1 tablespoon curry powder

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 2 boneless, skinless racks of lamb, each about 1 1/4 pounds, plus the bones, leaving them in slabs

2 boneless , skinless racks of lamb , each about 1$1/4 pounds , plus the bones , leaving them in slabs

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 2 tablespoons ketchup


Input: 2 tablespoons finely chopped parsley


Input: 1/3 cup finely chopped celery


Input: 1 teaspoon finely chopped garlic


Input: 1/3 cup finely chopped scallions


Input: 2 tablespoons grated horseradish, fresh or prepared

2 tablespoons grated horseradish , fresh or prepared

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

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Input: 1 cup vegetable oil


Input: 1 tablespoon paprika


Input: 1/2 cup finely chopped scallions


Input: Salt and freshly ground pepper to taste

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

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Input: 1 pound crab meat, lump preferred, shell and cartilage removed

1 pound crab meat , lump preferred , shell and cartilage removed

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

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Input: 1/2 cup fresh bread crumbs


Input: 1/4 cup vegetable oil


Input: 1 large egg yolk


Input: 3 tablespoons Dijon- or Creole-style mustard

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

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Input: 1/4 cup white-wine vinegar


Input: 1/2 cup chopped celery


Input: 1 cup crushed saltines


Input: 1 tablespoon Dijon-style mustard


Input: 1 teaspoon Old Bay Seasoning


Input: 1/4 teaspoon red hot pepper flakes

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

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Input: 2 teaspoons Worcestershire sauce


Input: 2 tablespoons finely chopped parsley sprigs

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

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Input: Freshly ground pepper to taste

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


Input: 1 1/2 cups fresh corn kernels, scraped from the cob

1$1/2 cups fresh corn kernels , scraped from the cob

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: 2 cups freshly shelled green peas

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

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Input: 1/4 cup chopped fresh basil or parsley

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

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Input: 2 large eggs, well beaten

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

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Input: 2 tablespoons butter


Input: 1 cup finely chopped onions


Input: 1 cup crushed red ripe fresh tomatoes or use canned, preferably imported

1 cup crushed red ripe fresh tomatoes or use canned , preferably imported

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Input: 8 cups beef broth


Input: Salt to taste, if desired

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

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Input: 1 to 2 zucchini, about 1/2 pound

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Input: 1/2 pound green beans


Input: 1/2 pound carrots


Input: 1/2 pound leeks


Input: 1/2 pound celery


Input: 1 tablespoon chopped fresh mint


Input: 1/4 cup coarsely chopped fresh basil

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Input: 2 tablespoons chopped fresh dill


Input: 1 shiny, unblemished red pepper, cored, deveined, seeds removed

1 shiny , unblemished red pepper , cored , deveined , seeds removed

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

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Input: Freshly ground pepper, preferably white, to taste

Freshly ground pepper , preferably white , to taste

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

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Input: Salt to taste, if desired

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

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Input: 2 tablespoons flour


Input: 6 cups chicken broth or water

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

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Input: 1/2 teaspoon dried ground cumin


Input: 1/8 teaspoon ground mace


Input: 2 cups finely chopped onions


Input: 3/4 cup finely chopped celery


Input: 1 tablespoon finely chopped fresh tarragon or half the amount dried

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Input: Juice of 2 lemons


Input: 4 large chicken breasts


Input: 1 medium onion, finely chopped

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

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Input: 1/2 pound ground beef


Input: 1/2 cup matzoh meal


Input: 3 eggs


Input: 2 tablespoons finely chopped fresh dill

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

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Input: Salt and pepper to taste

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


Input: 2 tablespoons olive oil


Input: 3 firm, ripe unblemished avocados, about 1 3/4 pounds

3 firm , ripe unblemished avocados , about 1$3/4 pounds

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

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Input: 2 tablespoons fresh lemon juice


Input: 2 teaspoons finely chopped jalapeno peppers, preferably fresh

2 teaspoons finely chopped jalapeno peppers , preferably fresh

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

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Input: 4 tablespoons butter


Input: 1/2 teaspoon finely minced garlic


Input: 1 tablespoon honey


Input: 2 pounds fish steaks


Input: Salt and pepper to taste

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


Input: 2 tablespoons olive oil


Input: 1 cup red wine


Input: 3 cups water


Input: 2 pounds tomatoes, peeled and chopped

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

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Input: 1 cup cold plain yogurt


Input: 1/2 cup toasted pine nuts or almonds

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Input: 1 pound rhubarb


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon ground allspice


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 cups fresh or canned chicken broth

2$1/4 cups fresh or canned chicken broth

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

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Input: 1/4 cup dried currants


Input: 1 cup strong, dark, espresso coffee

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Input: 4 tablespoons unsalted butter


Input: 3 tablespoons dark rum


Input: 4 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 1 cup raw rice


Input: 1/2 cup medium bulgur (see note)

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Input: 1/2 pound sweet chocolate, broken into bits

1/2 pound sweet chocolate , broken into bits

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

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Input: 3 tablespoons amaretto or Grand Marnier

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

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Input: 1 cup heavy cream


Input: 1/2 teaspoon pure vanilla extract


Input: 3 tablespoons dark rum


Input: 2/3 cup sugar


Input: 1/2 teaspoon salt, if desired

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Input: 1/2 cup strong, dark, espresso coffee

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 envelopes unflavored gelatin


Input: 1/2 cup milk


Input: 4 eggs, separated


Input: 13 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: Freshly ground pepper to taste

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


Input: 1 pound scallops, preferably bay scallops (if sea scallops are used, cut them into quarters)

1 pound scallops , preferably bay scallops ( if sea scallops are used , cut them into quarters )

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

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


Input: 6 teaspoons black caviar


Input: 1/4 cup whitewine vinegar


Input: 1/2 cup heavy cream


Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup dry white wine


Input: 1 or 2 leeks, green part and all, about 3/4 pound

1 or 2 leeks , green part and all , about 3/4 pound

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


Input: 2 live lobsters, each weighing about 1 1/4 pounds

2 live lobsters , each weighing about 1$1/4 pounds

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

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Input: 10 lettuce leaves, preferably red leaf 1 bunch arugula or watercress

10 lettuce leaves , preferably red leaf 1 bunch arugula or watercress

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


Input: 3 large endives, about 3/4 pound

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Input: 2 tablespoons red-wine vinegar


Input: 3/4 cup olive oil


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

1/2 pound large mushrooms , thinly sliced , about 2$1/2 cups

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

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Input: 1 teaspoon finely minced garlic


Input: 1 tablespoon imported mustard


Input: 1 smoked chicken or halved smoked turkey breast, about 2 pounds (see note)

1 smoked chicken or halved smoked turkey breast , about 2 pounds ( see note )

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

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


Input: 4 small Long Island potatoes, about 1 1/4 pounds

4 small Long Island potatoes , about 1$1/4 pounds

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

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Input: Parmigiano-reggiano, for grating


Input: 1/2 cup brown chicken stock or half chicken, half beef stock

1/2 cup brown chicken stock or half chicken , half beef stock

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

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Input: 2 tablespoons pomegranate molasses or saba, unfermented boiled-down grape must (sold in specialty food shops)

2 tablespoons pomegranate molasses or saba , unfermented boiled-down grape must ( sold in specialty food shops )

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

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Input: 2 tablespoons extra virgin olive oil

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 1/2 cups farro, rinsed and drained

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

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Input: 1 bunch beets, about a pound, scrubbed

1 bunch beets , about a pound , scrubbed

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

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Input: A pinch of salt


Input: 1 cup milk


Input: 1 teaspoon baking soda


Input: 2 teaspoons cream of tartar


Input: 2 cups flour


Input: Flour enough to make a stiff batter (whole-wheat flour)

Flour enough to make a stiff batter ( whole-wheat flour )

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 eggs


Input: 1/4 cup butter


Input: 1/2 cup sugar


Input: 1 cup cranberries


Input: 1 teaspoon baking soda


Input: Salt to taste


Input: Spice (half a teaspoon of mace optional)

Spice ( half a teaspoon of mace optional )

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

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Input: A small piece of butter (1 teaspoon)

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Input: 1 cup milk


Input: 1/2 teaspoon crushed chili


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: 2 tablespoons olive oil


Input: 1 4-pound whole fish such as striped bass, sea bass, red snapper, head and tail intact

1 4-pound whole fish such as striped bass , sea bass , red snapper , head and tail intact

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

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Input: 2 eggs


Input: 1 cup sugar


Input: 1 tablespoon cumin


Input: 1 tablespoon paprika


Input: 2 tablespoons vinegar


Input: Juice of 1 lemon or lime

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

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Input: 2 cloves garlic


Input: 1 bunch fresh coriander


Input: 1 teaspoon peppercorns


Input: 1 tablespoon vinegar


Input: 4 tablespoons butter


Input: 2 tablespoons capers


Input: Coarse salt and freshly ground pepper

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

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Input: 4 small coho salmon or 3 1/2-4 pounds salmon, striped bass, sea bass or red snapper in one piece

4 small coho salmon or 3$1/2-4 pounds salmon , striped bass , sea bass or red snapper in one piece

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

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

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


Input: 2 large heads fennel


Input: 2 small lemons


Input: 2 tablespoons butter


Input: 1 tablespoon olive oil


Input: Coarse salt and freshly ground pepper

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

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Input: 1 vanilla bean, split lengthwise

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

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Input: Large pinch of salt


Input: 3 pounds skate, cut into 4 portions

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

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Input: 1 onion, sliced


Input: 3 sprigs parsley


Input: 1 lemon, sliced


Input: 3/4 cup long-grain rice


Input: 1 bay leaf


Input: 6 cups whole milk, approximately

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 1/2 teaspoon sugar


Input: Salt and freshly ground black pepper to taste

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

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Input: 4 carrots, peeled and cut in 1-inch chunks

4 carrots , peeled and cut in 1-inch chunks

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

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Input: 4 medium-size white turnips, peeled and cut in eighths

4 medium-size white turnips , peeled and cut in eighths

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

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Input: 1 cup chicken stock


Input: 1 vanilla bean, split lengthwise

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

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Input: 2 tablespoons unsalted butter


Input: Steamed white rice for serving

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


Input: 4 to 6 cilantro sprigs


Input: 2 Hass avocados, peeled, seeded and sliced

2 Hass avocados , peeled , seeded and sliced

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

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Input: 1 teaspoon fresh lime juice