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: 1/4 pound ground lean pork


Input: 1/2 pound ground veal


Input: 1/3 cup finely chopped carrot


Input: 1 teaspoon finely minced garlic


Input: 1/4 cup finely chopped celery


Input: 3/4 cup finely chopped onion


Input: 2 tablespoons butter


Input: 1 tablespoon olive oil


Input: 1 ounce dried mushrooms, preferably Italian (funghi secchi or porcini)

1 ounce dried mushrooms , preferably Italian ( funghi secchi or porcini )

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

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

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


Input: 1 to 2 tablespoons cold water

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs ( 1/2 cup)

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

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YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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 cups flour


Input: 12 peppercorns


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: 1/2 cup coarsely chopped carrot


Input: 1/2 cup coarsely chopped celery


Input: 1/2 cup coarsely chopped onion


Input: 1 small leek, trimmed and rinsed well

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Input: 1 pound lean chuck steak in one piece

B-QTY B-UNIT B-COMMENT B-NAME I-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: 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 egg, lightly beaten


Input: 2 tablespoons onion juice (see note)

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

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Input: 1 pound boiled beef (see recipe)

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

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Input: Noodle dough made with 2 cups of flour (see recipe)

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

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

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


Input: 1/2 cup vinegar, such as malt vinegar

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Input: 1/4 cup prepared mustard


Input: 1 cup sour cream


Input: Melted butter, optional


Input: Dash of Tabasco sauce


Input: 6 cups rich beef broth or consomme (see recipe), optional

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

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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN 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: 1/4 pound twice-ground lean veal


Input: 1/4 pound twice-ground beef, preferably top round

1/4 pound twice-ground beef , preferably top round

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Input: 1 teaspoon finely minced garlic


Input: 1 cup finely chopped onion


Input: 3 tablespoons heavy cream


Input: 3 tablespoons bread crumbs


Input: 3 tablespoons freshly grated Parmesan or Pecorina cheese

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Input: 2 tablespoons finely chopped parsley


Input: Meat sauce (see recipe)

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NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon butter


Input: Noodle dough made with 1 cup of flour (see recipe), but divide ingredients in half

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

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


Input: 1 egg, lightly beaten


Input: 1/2 teaspoon dried marjoram


Input: 1/2 teaspoon dried basil


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: 3/4 pound ground beef


Input: 1 1/2 teaspoons finely minced garlic


Input: 1 tablespoon butter


Input: Noodle dough made with 2 cups of flour (see recipe)

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

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Input: Chicken broth (1 cup per serving)

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

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Input: 1 package won ton skins (see note)

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 well-trimmed, tied, nine-inch length of fillet of beef, about 1 3/4 pounds

1 well-trimmed , tied , nine-inch length of fillet of beef , about 1$3/4 pounds

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


Input: 2 tablespoons water


Input: 1 tablespoon cornstarch


Input: 1/2 teaspoon monosodium glutamate, optional

1/2 teaspoon monosodium glutamate , optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound raw shrimp, peeled, deveined and chopped fine

1/2 pound raw shrimp , peeled , deveined and chopped fine

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dry sherry or @Shaoxing wine

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Input: 1 bunch watercress


Input: 1 egg


Input: 2 tablespoons light soy sauce


Input: 1 pound lean pork, ground

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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: Freshly ground pepper to taste

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


Input: 3 tablespoons butter


Input: 1/2 teaspoon finely minced garlic


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 bunch broccoli, about 1 1/2 pounds

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon peanut, vegetable or corn oil

1 tablespoon peanut , vegetable or corn oil

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

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Input: 1 tablespoon 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: 3 to 4 tablespoons ice water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg plus 1 yolk, lightly beaten

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups (9 ounces) tightly packed sharp cheddar cheese, shredded

3 cups ( 9 ounces ) tightly packed sharp cheddar cheese , shredded

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

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


Input: 1/4 cup solid vegetable shortening


Input: 9 tablespoons butter, cut in bits

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

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Input: 1/2 teaspoon salt


Input: 3 cups flour


Input: 2 teaspoons vegetable oil


Input: 1 egg white


Input: 2 teaspoons sugar


Input: 1/4 cup chicken bouillon


Input: 7 tart apples (such as Granny Smiths), peeled, cored and sliced thick

7 tart apples ( such as Granny Smiths ) , peeled , cored and sliced thick

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

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


Input: 2 tablespoons water


Input: 2 medium onions, peeled and chopped coarsely

2 medium onions , peeled and chopped coarsely

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

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Input: Pastry for 10-inch pie crust and lid (see recipe)

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

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


Input: 6 slices bacon


Input: 2 pounds fillet of sole


Input: Salt and freshly ground white pepper to taste

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

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Input: 4 tablespoons soft butter


Input: 1/4 teaspoon dried tarragon or 1/4 teaspoon ground fennel seed or 1 teaspoon lemon zest

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Input: Fresh mint


Input: 3/4 teaspoon vanilla extract


Input: 1 quart milk


Input: 1/2 cup sugar


Input: 1/3 cup hot water


Input: 1/4 cup unsweetened cocoa powder


Input: 4 clove garlic, or more to taste

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Input: 1 drop chili-sesame oil


Input: 2 tablespoons brown sugar


Input: 3 tablespoons tamari


Input: 2 tablespoons fresh grated ginger (or 1 teaspoon ground)

2 tablespoons fresh grated ginger ( or 1 teaspoon ground )

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

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Input: 1 tablespoon dry mustard


Input: 1 1/2 cups flat dark beer


Input: Flank steak (allow 8 ounces uncooked per person)

Flank steak ( allow 8 ounces uncooked per person )

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Input: 2 ounces anchovy fillets


Input: 12 ounces oil-packed white tuna, drained

12 ounces oil-packed white tuna , drained

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Input: 6 hard-cooked eggs, shelled and quartered

6 hard-cooked eggs , shelled and quartered

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Input: Freshly ground pepper to taste

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


Input: 1 small purple onion, peeled and sliced

1 small purple onion , peeled and sliced

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

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Input: 1/2 cup nicoise or any oil-cured olives (do not use canned)

1/2 cup nicoise or any oil-cured olives ( do not use canned )

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

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


Input: 1/4 cup chopped Italian parsley


Input: 10 Italian plum or 6 Jersey tomatoes, very ripe

10 Italian plum or 6 Jersey tomatoes , very ripe

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Input: Mocha frosting (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup water


Input: 2 tablespoons butter


Input: 1 teaspoon instant powdered coffee


Input: 3 ounces sweet, cooking chocolate, chopped into small pieces

3 ounces sweet , cooking chocolate , chopped into small pieces

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Input: 1 cup confectioners' sugar


Input: 1/3 cup olive oil


Input: 2 pounds lightly cooked green beans

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Input: Minced parsley or snipped chives to taste

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

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Input: 2 1/2 tablespoons wine vinegar


Input: 8 new potatoes, scrubbed


Input: 1/2 tablespoon dijon mustard


Input: 2 tablespoons finely chopped walnut meats, preferably black walnuts

2 tablespoons finely chopped walnut meats , preferably black walnuts

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

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Input: 1/2 cup, plus 2 tablespoons, plain yogurt

1/2 cup , plus 2 tablespoons , plain yogurt

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons pure vanilla extract


Input: 1 tablespoon instant powdered coffee


Input: 1 3/4 cups sugar


Input: 2 tablespoons warm water


Input: 1/2 cup, plus 1 tablespoon, powdered cocoa

1/2 cup , plus 1 tablespoon , powdered cocoa

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 large eggs, separated

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


Input: 1/2 teaspoon salt


Input: 1 teaspoon baking soda


Input: 1 1/2 teaspoons baking powder


Input: 3 eggs


Input: 1/4 cup milk (approximately)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup sugar (see note)

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

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Input: 1/2 cup, plus 2 tablespoons, water

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs, separated

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


Input: 1 teaspoon white vinegar


Input: 6 ounces unsweetened chocolate, chopped into small pieces

6 ounces unsweetened chocolate , chopped into small pieces

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Input: 1 teaspoon instant coffee powder


Input: 1 tablespoon pure vanilla extract


Input: 1/2 pound, plus 2 teaspoons, butter

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Input: 1 cup unbleached flour


Input: 4 tablespoons cold butter


Input: 1/4 cup golden or dark raisins or dried currants

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Input: 1/4 cup plus one tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1 egg yolk


Input: 2 cups flour


Input: 1 tablespoon baking powder


Input: 1 cup heavy cream


Input: 4 eggs, beaten


Input: 3/4 pound cold sweet butter, diced

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Input: 3/4 teaspoon salt


Input: 1/2 teaspoon salt


Input: 2 1/2 cups grated extra-sharp cheddar cheese (about 10 ounces)

2$1/2 cups grated extra-sharp cheddar cheese ( about 10 ounces )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups flour


Input: 2 tablespoons baking powder


Input: 1 1/2 cups minced fresh dill


Input: 1 cup heavy cream


Input: 1/2 pound sweet butter


Input: 3 1/2 ounces bourbon


Input: 1 pound light brown sugar


Input: Whisky sauce (see recipe)

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Input: 1/3 teaspoon salt


Input: About 15 cups of French or Italian bread torn into 2-inch chunks (2 to 3 loaves)

About 15 cups of French or Italian bread torn into 2-inch chunks ( 2 to 3 loaves )

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


Input: 1 teaspoon vanilla extract (if available, LeRuth's vanilla bean marinade is preferable)

1 teaspoon vanilla extract ( if available , LeRuth's vanilla bean marinade is preferable )

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


Input: 5 cups milk


Input: 6 ounces sweet butter


Input: 3/4 cup raisins


Input: 5 large eggs


Input: 2 cups white sugar


Input: 1 teaspoon grated fresh nutmeg


Input: 1 teaspoon cinnamon


Input: 2 tablespoons Kitchen Bouquet


Input: 6 ounces fresh green beans, trimmed and cut into 1/2-inch pieces

6 ounces fresh green beans , trimmed and cut into 1/2-inch pieces

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


Input: 1 bay leaf


Input: 1 pound of ripe tomatoes, cut into eighths (or 16 ounces of canned stewed tomatoes)

1 pound of ripe tomatoes , cut into eighths ( or 16 ounces of canned stewed tomatoes )

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

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


Input: 3 large carrots, halved and cut into 2-inch sections

3 large carrots , halved and cut into 2-inch sections

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons shortening


Input: 1 cup boiling water


Input: 1 clove minced garlic


Input: 1 medium onion, chopped coarsely

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 peppercorns


Input: Pinch of thyme


Input: 2 quarts water


Input: 1/2 tablespoon salt


Input: 1/2 tablespoon pepper


Input: 4 pounds chuck steak, center cut

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

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Input: 3 tablespoons flour


Input: 2 pounds of bones from any white-flesh fish (halibut or whiting, for example)

2 pounds of bones from any white-flesh fish ( halibut or whiting , for example )

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


Input: 1 onion, whole


Input: 2 cups vegetable oil for pan frying

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

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Input: Flour for coating


Input: 1 stick sweet butter


Input: 1/4 cup milk


Input: Salt and pepper to taste

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


Input: 2 pounds of salmon fillets, poached in court bouillon (see recipe), or 2 15 1/2-ounce cans of salmon

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

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


Input: 3 eggs


Input: 1 cup cooked rice


Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 medium size Idaho potatoes, peeled and quartered

7 medium size Idaho potatoes , peeled and quartered

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

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Input: 1 egg, beaten


Input: 1 tablespoon cream


Input: 1/2 quart buttermilk


Input: 1 tablespoon poultry seasoning


Input: 1 tablespoon salt


Input: 4 1/2 cups all-purpose flour


Input: 2 three-pound fryer chickens, cut into serving pieces

2 three-pound fryer chickens , cut into serving pieces

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

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Input: Vegetable oil for frying


Input: 1 teaspoon cinnamon


Input: 4 to 6 Granny Smith apples, peeled and sliced thin

4 to 6 Granny Smith apples , peeled and sliced thin

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sweet butter


Input: 3/4 cup sugar


Input: 1 tablespoon flour


Input: 4 tablespoons butter


Input: See note for chicken potpie


Input: Salt to taste


Input: 5 black peppercorns


Input: 1 teaspoon thyme


Input: Several sprigs parsley


Input: 1 bay leaf


Input: 4 tablespoons flour for roux


Input: 1 large zucchini or two small ones, sliced 1/4-inch thickness, then halved

1 large zucchini or two small ones , sliced 1/4-inch thickness , then halved

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

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


Input: 8 stalks celery, scraped, cut into 3/4-inch pieces

8 stalks celery , scraped , cut into 3/4-inch pieces

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: 6 carrots, peeled and cut into 3/4-inch pieces

6 carrots , peeled and cut into 3/4-inch pieces

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

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Input: 3 medium size potatoes, peeled and cut into 3/4-inch cubes

3 medium size potatoes , peeled and cut into 3/4-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup all purpose flour


Input: 2 cups dry white wine


Input: 1 teaspoon sugar


Input: 1/4 cup butter (1/2 stick)

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

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Input: 1/4 cup shortening


Input: 1 1/2 cups all purpose flour


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

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

B-QTY B-COMMENT I-COMMENT I-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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon heavy cream


Input: 2 tablespoons cold water


Input: 1 teaspoon vinegar


Input: 1 egg, beaten


Input: 1/2 teaspoon salt


Input: 6 ounces pecorino or cacciota cheese, in very thin slices

6 ounces pecorino or cacciota cheese , in very thin slices

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sun-dried tomatoes in oil, slivered

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

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Input: 2 bunches arugula, well rinsed, dried, stems removed

2 bunches arugula , well rinsed , dried , stems removed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup roasted red peppers


Input: 1 pound loaf round country bread

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

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Input: 1 tablespoon extra-virgin olive oil


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cooked white cannellini beans, well-drained

1 cup cooked white cannellini beans , well-drained

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

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Input: 1 cup radish sprouts


Input: 1/4 cup grated carrot


Input: 12 slices multigrain bread


Input: 1 medium-size eggplant, about 3/4 pound

1 medium-size eggplant , about 3/4 pound

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

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Input: 4 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 tablespoon chopped flat-leaf parsley


Input: 3/4 cup plain nonfat yogurt


Input: 1 ripe Haas avocado


Input: 2 teaspoons chili powder


Input: 1 pound skinless and boneless chicken breasts

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

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Input: 1 teaspoon soy sauce


Input: 2 heads Bibb lettuce, well-rinsed and dried

2 heads Bibb lettuce , well-rinsed and dried

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

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Input: Juice of 1 lime


Input: 1 tablespoon extra-virgin olive oil


Input: 2 ripe tomatoes


Input: 4 tablespoons good-quality mayonnaise


Input: 1 tablespoon black-olive paste


Input: 1/2 tablespoon fresh lemon juice


Input: 1 teaspoon anchovy paste


Input: 1/2 tablespoon extra-virgin olive oil


Input: 1/2 pound fresh tuna steak 1 1/2 inches thick

1/2 pound fresh tuna steak 1$1/2 inches thick

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

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Input: 2 12-inch French breads, 2 to 3 inches wide

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic, peeled and halved

1 large clove garlic , peeled and halved

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound butter


Input: Scant 1/2 cup sugar


Input: 3 eggs


Input: 1/2 cup milk


Input: 1/2 cup flour


Input: 1/8 teaspoon vanilla


Input: 1 1/2 tablespoons sugar


Input: 1/2 teaspoon cinnamon


Input: 2 tablespoons raisins


Input: 6 tablespoons melted butter, plus additional butter for greasing the mold

6 tablespoons melted butter , plus additional butter for greasing the mold

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


Input: 1 large green apple


Input: 1 teaspoon vanilla extract


Input: 2 eggs


Input: 1 1/2 cups milk


Input: 1 1/2 cup cornmeal


Input: 1 teaspoon salt


Input: 4 teaspoons baking powder


Input: 1/3 cup granulated sugar


Input: 1 1/2 cups all-purpose flour


Input: Powdered sugar


Input: 6 tablespoons ground walnuts


Input: 1/3 cup apple jelly


Input: 3/4 teaspoon ground cinnamon


Input: 2 tablespoons granulated sugar


Input: 5 apples, preferably tart ones like Granny Smiths or Crispins

5 apples , preferably tart ones like Granny Smiths or Crispins

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, beaten

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


Input: 1 1/2 cups black-walnut frangipani


Input: 1 cup chopped black walnuts


Input: 1 cup bread crumbs


Input: 1 1/4 cups black walnut pieces


Input: 1/2 cup granulated sugar


Input: 7 tablespoons cold unsalted butter, diced

7 tablespoons cold unsalted butter , diced

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

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Input: 1/4 teaspoon salt


Input: 1/4 cup sugar


Input: 1 3/4 cups flour


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon baking powder


Input: 1/2 cup plus 1 tablespoon flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs


Input: 2 tablespoons dark rum or 2 teaspoons vanilla extract

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

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Input: 1/4 teaspoon ground cinnamon


Input: 2 sticks softened unsalted butter


Input: 2/3 cup light-brown sugar


Input: 4 tablespoons chopped parsley


Input: 6 strips smoked bacon, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper


Input: 2 teaspoons kosher salt


Input: 3/4 cup heavy cream


Input: 1 1/2 cups grated fontina cheese


Input: 2 small (about 2 pounds each) butternut squashes, peeled and cut into 1/2-inch dice (about 8 cups)

2 small ( about 2 pounds each ) butternut squashes , peeled and cut into 1/2-inch dice ( about 8 cups )

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

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


Input: 1/4 pound provolone, mozzarella or fontina cheese, cut into julienne strips

1/4 pound provolone , mozzarella or fontina cheese , cut into julienne strips

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

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


Input: 1 red onion, peeled and thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup drained verjuice-marinated black walnuts (see recipe)

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 cups baby greens


Input: 1/2 cup julienned roasted red pepper strips

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

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Input: 1/4 pound smoked ham or prosciutto, cut into julienne strips

1/4 pound smoked ham or prosciutto , cut into julienne strips

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT O 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 small shallot, minced

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


Input: 1/4 cup grape-seed oil or extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white verjuice (see note above)

2 tablespoons white verjuice ( see note above )

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

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Input: 1 cup black walnuts, preferably halves

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

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Input: 1 cup white verjuice (see note)

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

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Input: Toasted pecans or walnuts for garnishing, if desired

Toasted pecans or walnuts for garnishing , if desired

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

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Input: 1/2 pint whipping cream


Input: A little butter and flour for preparing the cake pans

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

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Input: 3/4 cup all-purpose flour


Input: 2 good-sized tart, firm apples

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

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Input: 1 and 3/4 cups sugar


Input: 4 eggs plus one yolk, at room temperature

4 eggs plus one yolk , at room temperature

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

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Input: 2 cups chopped nuts, pecans and walnuts in combination

2 cups chopped nuts , pecans and walnuts in combination

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

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Input: 4 tablespoons turmeric


Input: 2 teaspoons cayenne pepper


Input: 3 tablespoons mustard seed


Input: 3 cups white vinegar


Input: 5 cups sugar


Input: 2 cups kosher salt


Input: 1 cup bottled mustard, preferably sharp but not fiery

1 cup bottled mustard , preferably sharp but not fiery

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

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Input: 1 gallon water


Input: 1/4 head firm white cabbage


Input: 2 large white onions


Input: 2 red sweet (bell) peppers

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

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Input: 2 1/2 pounds Jerusalem artichokes, brushed and cleaned

2$1/2 pounds Jerusalem artichokes , brushed and cleaned

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

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

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

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Input: 2 quarts lightly salted water


Input: 4 tablespoons sesame (benne) seeds

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

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Input: 1 teaspoon baking soda


Input: 1 teaspoon salt, or to taste

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

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Input: 1 3/4 cups stone- or water-ground yellow cornmeal

1$3/4 cups stone- or water-ground yellow cornmeal

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

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Input: 1 pound fresh green beans


Input: 1 small egg, at room temperature

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

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Input: 2 cups buttermilk, at room temperature

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

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Input: 1 teaspoon baking powder


Input: shrimp bodies from two pounds of heads-on shrimp (see above) or one and a half pounds of headless shrimp

shrimp bodies from two pounds of heads-on shrimp ( see above ) or one and a half pounds of headless shrimp

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

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Input: 1 1/2 teaspoons bacon grease


Input: 2 cups long-grain rice


Input: 1 teaspoon salt, or to taste

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Input: 3 cups hot shrimp stock (see above)

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

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Input: 1/2 teaspoon crushed red pepper


Input: 3 tablespoons fresh parsley, finely chopped, plus additional chopped parsley for garnish

3 tablespoons fresh parsley , finely chopped , plus additional chopped parsley for garnish

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

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Input: 4 red, ripe tomatoes (about 1 1/2 pounds), peeled, seeded and chopped, or four well-drained canned tomatoes

4 red , ripe tomatoes ( about 1$1/2 pounds ) , peeled , seeded and chopped , or four well-drained canned tomatoes

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

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


Input: 1 medium onion


Input: 3 quarts water


Input: 4 thick slices of bacon


Input: 1 large onion chopped


Input: 2 celery stalks


Input: 3 tablespoons chopped fresh thyme (or 1 1/2 teaspoon dried thyme)

3 tablespoons chopped fresh thyme ( or 1$1/2 teaspoon dried thyme )

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

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Input: 1/2 teaspoon chili powder


Input: 1/2 pound tomatoes, peeled, seeded and chopped

1/2 pound tomatoes , peeled , seeded and chopped

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

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Input: 2 small carrots


Input: 2 pounds very fresh, heads-on medium shrimp (see note below)

2 pounds very fresh , heads-on medium shrimp ( see note below )

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

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


Input: 1 edible flower


Input: 1/2 ounce simple syrup


Input: 2 ounces cabernet-merlot


Input: 1 ounce Stoli Oranj vodka


Input: 8 ounces peas, shelled


Input: 1 ounce blood-orange purée


Input: 1 tablespoons garam masala


Input: Coarse salt


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ghee or clarified butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped

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


Input: 2 cloves garlic, minced


Input: 2 tablespoons fresh coriander or parsley, chopped

2 tablespoons fresh coriander or parsley , chopped

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

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Input: 1 pound ground lamb


Input: 1 teaspoon turmeric


Input: Water or stock to cover

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


Input: 2 teaspoons garam masala (see above)

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

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Input: 2 cloves garlic, chopped


Input: 2 tablespoons ghee or clarified butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, chopped

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


Input: 1 3- to 4-pound chicken cut up

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

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Input: 2 ounces whole peppercorns


Input: 3 tablespoons black cumin seed


Input: 4 tablespoons coriander seed


Input: 4 tablespoons ground mace


Input: 2 ounces ground cloves


Input: 4 ounces peeled cardamom seeds


Input: 2 tablespoons ground cinnamon


Input: 2 pints strawberries, stems removed, sliced into thirds

2 pints strawberries , stems removed , sliced into thirds

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: 4 tablespoons sweet butter


Input: 3/4 cup heavy cream


Input: 4 tablespoons sugar


Input: 4 tablespoons Grand Marnier (or liqueur of your choice)

4 tablespoons Grand Marnier ( or liqueur of your choice )

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup flour


Input: 1/2 teaspoon vanilla extract


Input: 2 teaspoons sugar


Input: 1 cup plus 4 tablespoons milk

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: 2 tablespoons chopped fresh cilantro


Input: 2 tablespoons vegetable oil


Input: 6 tablespoons sweet 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: 1/2 cup chopped scallions (including green part), diced

1/2 cup chopped scallions ( including green part ) , diced

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

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Input: 2 cups fresh orange juice


Input: 1 red bell pepper


Input: 2 small ripe tomatoes, peeled and seeded

2 small ripe tomatoes , peeled and seeded

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

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Input: 1 yellow bell pepper


Input: 1/4 cup diced parsley


Input: 2 1/4 pounds monkfish filets, cut into 1-by-2-inch pieces

2$1/4 pounds monkfish filets , cut into 1-by-2-inch pieces

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

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Input: 2 tablespoons olive oil


Input: 2 tablespoons fresh lemon juice


Input: 4 tablespoons sweet butter


Input: 2 tablespoons minced shallots


Input: 2 teaspoons dried rosemary or 1 tablespoon fresh

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

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Input: 2 racks of lamb, about 3 1/2 pounds total (8 ribs per rack)

2 racks of lamb , about 3$1/2 pounds total ( 8 ribs per rack )

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

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


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: Salt and freshly ground pepper

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


Input: 1 1/4 pounds fresh mozzarella, in 1/4-inch slices

1$1/4 pounds fresh mozzarella , in 1/4-inch slices

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

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Input: 1 bunch fresh basil leaves


Input: 4 tablespoons sweet butter for duck sauce

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

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Input: 2 tablespoons chopped shallots


Input: 1/4 cup chopped parsley


Input: 1 large French baguette or two small ones

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

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Input: 2 tablespoons olive oil


Input: 2 cloves garlic, minced


Input: 1/4 cup minced parsley


Input: 4 tablespoons grated Parmesan cheese


Input: 3 large eggplants, about 1 1/2 pounds each

3 large eggplants , about 1$1/2 pounds each

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

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Input: 1 3/4 pounds tomatoes, sliced thinly

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

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Input: 2 pounds white turnips


Input: 2 tablespoons sweet butter for turnips

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

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Input: 1 garlic clove, peeled and left whole

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Input: 1/2 teaspoon black peppercorns


Input: 2 cloves garlic, peeled, crushed and chopped coarsely

2 cloves garlic , peeled , crushed and chopped coarsely

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Input: 4 tablespoons olive oil


Input: 1 clove


Input: 2 ducks (6 pounds each)

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

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Input: 1 tablespoon salt


Input: 1 bay leaf


Input: 1 teaspoon thyme


Input: 2 large shallots, finely diced (about 1/4 cup)

2 large shallots , finely diced ( about 1/4 cup )

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: 2 teaspoons freshly grated ginger


Input: 2 tablespoons white wine vinegar


Input: 2 tablespoons heavy cream


Input: 2 tablespoons vegetable oil


Input: Salt and freshly ground black pepper

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

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Input: 10 tablespoons sweet butter


Input: 1/4 tablespoon fresh chopped tarragon


Input: 1/2 cup breadcrumbs


Input: 3 lobsters, 2 1/4 to 2 1/2 pounds each (half lobster per guest)

3 lobsters , 2$1/4 to 2$1/2 pounds each ( half lobster per guest )

B-QTY 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

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Input: 1/2 pound shrimp, shelled and deveined

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Input: 1 cup fresh, or canned, chicken broth

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Input: 1 bay leaf


Input: 1/2 cup dry white wine


Input: 1 cup rice, preferably "converted" and not instant

1 cup rice , preferably "converted" and not instant

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Input: 5 sweet green peppers, about one and one-quarter pounds

5 sweet green peppers , about one and one-quarter pounds

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: 2 tablespoons butter


Input: 1 cup finely chopped onion


Input: 2 teaspoons finely minced garlic


Input: 3 tablespoons curry powder or to taste

B-QTY B-UNIT B-NAME I-NAME 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 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: 1/2 teaspoon stem saffron


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

1/2 cup fresh , or canned , chicken broth or bottled clam juice

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

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Input: 1 two-and-three-quarter-pound chicken, cut into serving pieces

1 two-and-three-quarter-pound chicken , cut into serving pieces

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

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Input: 1 1/2 tablespoons grated bitter chocolate

1$1/2 tablespoons grated bitter chocolate


Input: 1 1/2 tablespoons browned pine nuts


Input: 12 browned blanched almonds


Input: 12 browned blanched hazelnuts


Input: 3 cloves peeled, baked garlic (see recipe for baking tomatoes and garlic)

3 cloves peeled , baked garlic ( see recipe for baking tomatoes and garlic )

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

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


Input: 2/3 cup picada (see recipe)

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

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Input: 2 one-and-one-half-pound live lobsters


Input: 1/2 cup olive oil


Input: 1 cup finely chopped onion


Input: 1 1/2 tablespoon finely minced garlic


Input: 2 tablespoons finely chopped parsley


Input: 1 cup dry white wine


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons finely chopped fresh basil or parsley

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

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Input: 2 tablespoons olive oil


Input: 1/2 cup finely chopped onions


Input: 1 teaspoon finely chopped garlic


Input: 1 1/2 cups eggplant, peeled and cut into 1/4-inch cubes

1$1/2 cups eggplant , peeled and cut into 1/4-inch cubes

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: 1 cup converted rice


Input: 1 bay leaf


Input: 1 1/2 cups water


Input: 1/8 teaspoon red pepper flakes


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large tomatoes, about one and one-half pounds total weight, baked (see recipe for baking tomatoes and garlic)

2 large tomatoes , about one and one-half pounds total weight , baked ( see recipe for baking tomatoes and garlic )

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

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

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


Input: 1 two-and-three-quarter-pound chicken, cut into serving pieces (backbone discarded)

1 two-and-three-quarter-pound chicken , cut into serving pieces ( backbone discarded )

B-QTY O B-NAME B-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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter


Input: 1 bay leaf


Input: 3 tablespoons red wine vinegar


Input: 2 sprigs fresh thyme or 1 teaspoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole chicken, about 3 1/2 pounds

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

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Input: 6 ripe plum tomatoes, about 1 pound

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

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Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 4 tablespoons finely chopped shallots


Input: 2 teaspoons finely chopped garlic


Input: 1 cup sugar


Input: 3 tablespoons flour, sifted


Input: 1 pound rhubarb, cooked, pureed, sieved and sweetened to taste

1 pound rhubarb , cooked , pureed , sieved and sweetened to taste

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

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Input: Granulated sugar for topping


Input: 7 eggs, separated


Input: 2 packages gelatin


Input: 1/2 cup heavy cream


Input: 1/2 pound rhubarb


Input: 1 sprig fresh thyme


Input: 12 green peppercorns


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 18 ounces chicken livers, marinated overnight in milk

18 ounces chicken livers , marinated overnight in milk

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Input: 8 ounces butter


Input: 7 ounces pork back fat


Input: 4 tablespoons golden raisins, soaked in 2 tablespoons Madeira and 2 tablespoons Port overnight

4 tablespoons golden raisins , soaked in 2 tablespoons Madeira and 2 tablespoons Port overnight

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

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


Input: 1 small chopped tomato for garnish

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

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Input: 1/2 cup heavy cream


Input: Salt and white pepper to taste

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

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Input: Chopped parsley for decoration


Input: 1 teaspoon chopped fresh tarragon


Input: 4 chicken breasts, skinned and boned

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

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Input: 1/2 cup dry white wine


Input: 2 teaspoons chopped fresh basil


Input: 1/2 cup chicken stock


Input: 2 bay leaves


Input: 3 teaspoons Dijon mustard mixed with 1 teaspoon prepared English mustard

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

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Input: 6 sprigs of fresh dill


Input: Few drops lemon juice


Input: Salt and white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 4 tablespoons vegetable oil


Input: 6 (8-ounce trimmed) fillets of monkfish

6 ( 8-ounce trimmed ) fillets of monkfish

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Input: 1 cup fish stock


Input: 1 medium cucumber


Input: 1/2 cup dry white wine


Input: 1 1/2 cups heavy cream


Input: 3 tablespoons finely chopped shallots


Input: 1 lime


Input: 1 orange


Input: 1 lemon


Input: 1 small grapefruit


Input: 2 cups sugar


Input: 1 pint water


Input: Zest from 5 limes


Input: 1/4 pound haricots verts


Input: 4 cups of mixture of radicchio, curly endive and oak leaf lettuce or other curly leaf lettuce

4 cups of mixture of radicchio , curly endive and oak leaf lettuce or other curly leaf lettuce

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Input: 2 cloves garlic


Input: 1 tablespoon pine nuts


Input: 3 tablespoons freshly grated Parmesan cheese

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Input: 12 thin slices smoked salmon


Input: 3 tablespoons olive oil


Input: 1 large avocado cut into 12 slices

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Input: 1/3 cup chopped ripe tomatoes


Input: 3 tablespoons hazelnut oil


Input: 3 teaspoons sour cream


Input: 1 ounce caviar


Input: 1/2 cup confit of citrus (see recipe)

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Input: Juice of 1/2 lemon


Input: Salt to taste


Input: 2 tablespoons butter


Input: Pesto (see recipe)

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Input: 2 teaspoons finely sliced green onion tops

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Input: 1/3 cup olive oil


Input: 2 cups well-packed basil leaves


Input: 4 veal steaks from the loin, about 5 ounces each

4 veal steaks from the loin , about 5 ounces each

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Input: 24 cherry tomatoes


Input: Salt and freshly ground black pepper to taste

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Input: 1/4 cup candied orange, grapefruit or lemon peel, cut into slivers

1/4 cup candied orange , grapefruit or lemon peel , cut into slivers

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Input: 3 tablespoons eau de vie


Input: 3 cups heavy cream


Input: 2 tablespoons confectioners' sugar


Input: 2/3 cup orange or other marmalade

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Input: 1/2 teaspoon grated lemon zest


Input: 6 eggs, separated


Input: 2 teaspoons lemon juice


Input: 1 teaspoon vanilla


Input: 1 1/2 cups sugar


Input: 1/2 teaspoon salt


Input: 1 1/2 teaspoons baking powder


Input: 2 teaspoons grainy mustard


Input: 2 teaspoons brown sugar


Input: 1 1/2 cups all-purpose flour


Input: 1 tablespoon corn, safflower or canola oil

1 tablespoon corn , safflower or canola oil

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Input: 2 tablespoons rice vinegar


Input: 6 ounces ripe tomatoes, yellow or red, any size or shape

6 ounces ripe tomatoes , yellow or red , any size or shape

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Input: 9 ounces tiny new potatoes, scrubbed but not peeled

9 ounces tiny new potatoes , scrubbed but not peeled

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Input: 12 ounces skinned and boned chicken breast halves

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Input: 4 tablespoons sesame seeds


Input: 1 teaspoon reduced-sodium soy sauce


Input: Dijon mustard


Input: 2-3 tablespoons olive oil


Input: 8 ounces red bell pepper, shredded or julienned

8 ounces red bell pepper , shredded or julienned

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Input: 8 ounces onion, thinly sliced

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Input: 8 small pitas


Input: 1/2 cup white wine


Input: 1 pound bratwurst, sliced thick

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Input: 1 tablespoon butter


Input: 2 tablespoons vegetable oil


Input: 1 tablespoon caraway seeds, crushed

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Input: 1 large apple, peeled if desired, cored and sliced thin

1 large apple , peeled if desired , cored and sliced thin

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Input: Additional cheese, about 1/2 cup

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Input: 1 quart sauerkraut from jar or bag (not canned), washed and drained

1 quart sauerkraut from jar or bag ( not canned ) , washed and drained

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Input: 1 1/2 cups chicken broth


Input: 1/2 pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)

1/2 pound cooked barley ( cooked with 1 beef and 1 chicken bouillon cube )

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Input: 8 medium mushrooms, sliced thin

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Input: 1 tablespoon butter


Input: 1/2 cup grated Pardo (Parmesan) cheese

1/2 cup grated Pardo ( Parmesan ) cheese

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Input: Additional feta cheese


Input: 4 tablespoons butter


Input: 1/2 cup coarsely chopped onion


Input: 1 rib celery, sliced thin

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Input: 1/2 cup white wine


Input: Freshly ground black pepper to taste

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Input: 1 pound fresh spinach, steamed

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Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup finely grated Pardo or Parmesan cheese

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Input: 12 ripe calamata olives, pitted and sliced

12 ripe calamata olives , pitted and sliced

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Input: 1/4 pound butter


Input: 1 pound mezzania, thin tubular pasta, cooked and drained

1 pound mezzania , thin tubular pasta , cooked and drained

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Input: 16 ounces sour cream


Input: 1 1/2 cups crumbled feta cheese


Input: 2 small onions or 1 large, coarsely chopped

2 small onions or 1 large , coarsely chopped

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Input: 2 tablespoons finely chopped parsley


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 tablespoon butter


Input: 1/2 cup finely chopped onion


Input: 1/2 pound mushrooms


Input: 3 tablespoons peanut, vegetable or corn oil

3 tablespoons peanut , vegetable or corn oil

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Input: 2 pounds Idaho potatoes, about 6

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Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 2 tablespoons olive oil


Input: 1/2 teaspoon paprika


Input: 1/4 teaspoon crumbled dried oregano


Input: 1/2 teaspoon crumbled dried basil


Input: 1/2 cup finely chopped celery


Input: 1 cup medium-fine bread crumbs


Input: 4 tablespoons butter


Input: 1 cup finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 1/2 cup chopped green peppers


Input: 1 1/2 pounds shrimp in the shell, about 20

1$1/2 pounds shrimp in the shell , about 20

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Input: 1 hard-cooked egg


Input: 3 tablespoons tomato paste


Input: 1/2 cup dry white wine


Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 1 teaspoon fennel seeds, crushed

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Input: 4 cups water or unsalted fish broth

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Input: 1/2 cup finely chopped parsley


Input: 2 hot dried red peppers


Input: Freshly ground pepper to taste

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Input: 1/2 teaspoon dried saffron stamens


Input: Salt to taste, if desired

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Input: 2 cups cubed fresh, red ripe tomatoes or use imported canned tomatoes, drained

2 cups cubed fresh , red ripe tomatoes or use imported canned tomatoes , drained

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Input: 1 3/4 cups finely chopped onions


Input: 1 1/2 cups finely diced, cleaned leeks, both white and green part

1$1/2 cups finely diced , cleaned leeks , both white and green part

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Input: 2 tablespoons finely minced garlic


Input: 1 pound skinless, boneless codfish (see note)

1 pound skinless , boneless codfish ( see note )

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Input: 1/4 cup olive oil


Input: 3/4 pound skinless, boneless monkfish (see note)

3/4 pound skinless , boneless monkfish ( see note )

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Input: 1 1/2 pound squid, cleaned


Input: 3/4 cup crushed red fresh or canned tomatoes

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Input: 1 1/2 cups dry white wine


Input: 3/4 cup heavy cream


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 1 egg


Input: Pinch of cayenne pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 1/2 cups heavy cream


Input: 3/4 pound raw shrimp in the shell

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Input: 8 to 12 squid, about 3 pounds before cleaning

8 to 12 squid , about 3 pounds before cleaning

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Input: Juice of half a lemon


Input: 6 cups oil


Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 1/2 cup milk


Input: 2 cups flour


Input: 2 pounds squid, cleaned


Input: 1/2 cup finely chopped red onion

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Input: 1/4 cup olive oil


Input: 3 tablespoons finely chopped parsley


Input: 2 tablespoons lemon juice


Input: 1 tablespoon red wine vinegar


Input: 2 teaspoons finely minced garlic


Input: Freshly ground pepper to taste

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Input: 2 cloves garlic, peeled and left whole

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Input: 1 hot red pepper or 1/4 teaspoon dried hot red pepper flakes

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Input: 4 sprigs fresh parsley


Input: 1 bay leaf


Input: Salt to taste, if desired

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Input: 1/4 cup dry white wine


Input: 2 pounds squid, cleaned


Input: Freshly ground pepper to taste

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Input: 2 teaspoons olive oil


Input: 1/4 teaspoon kosher salt


Input: 2 tablespoons fresh lemon juice


Input: 1/4 cup fresh mint leaves, very coarsely chopped

1/4 cup fresh mint leaves , very coarsely chopped

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Input: 2 tablespoons chopped scallions (green part only)

2 tablespoons chopped scallions ( green part only )

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Input: 1/2 cup Italian parsley, very coarsely chopped

1/2 cup Italian parsley , very coarsely chopped

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Input: 1 1/2 teaspoons kosher salt


Input: 4 cloves garlic, peeled and minced

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Input: 6 tablespoons fresh lemon juice


Input: Freshly ground pepper to taste


Input: 2 medium eggplants, cut into 3/4-inch-thick slices

2 medium eggplants , cut into 3/4-inch-thick slices

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Input: 4 teaspoons chopped Italian parsley


Input: 3 large tomatoes, cut into 1/2-inch-thick slices

3 large tomatoes , cut into 1/2-inch-thick slices

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Input: 1 large onion, peeled and cut into 1/2-inch-thick slices

1 large onion , peeled and cut into 1/2-inch-thick slices

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Input: 1 1 1/2-inch-thick tuna steak (about 1 1/2 pounds)

1 1$1/2-inch-thick tuna steak ( about 1$1/2 pounds )

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Input: 2 teaspoons kosher salt


Input: 1 1/2 teaspoons cracked black pepper


Input: 1/4 cup fresh lemon juice


Input: 1 teaspoon olive oil


Input: 1 tablespoon thinly sliced fresh basil leaves

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Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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Input: 3 tablespoons balsamic vinegar


Input: 1 tablespoon olive oil


Input: 3/4 teaspoon kosher salt


Input: Freshly ground pepper to taste

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Input: 3 roasted red peppers, skinned, seeded, cut into 1/4-inch-wide strips

3 roasted red peppers , skinned , seeded , cut into 1/4-inch-wide strips

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Input: 1 medium zucchini, coarsely grated

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Input: 2 teaspoons fresh lemon juice


Input: 3 tablespoons shaved Parmesan cheese


Input: 2 teaspoons chopped fresh oregano


Input: 2 tablespoons chopped Italian parsley


Input: 1/2 cup crumbled feta cheese


Input: Use only 1/2 teaspoon kosher salt

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Input: 4 cups coarsely chopped arugula


Input: 8 plum tomatoes, cored and diced

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Input: 4 teaspoons fresh lemon juice


Input: 2 teaspoons olive oil


Input: 1 teaspoon chopped fresh thyme


Input: 1 tablespoon chopped fresh rosemary


Input: 7 imported black olives, pitted and chopped

7 imported black olives , pitted and chopped

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Input: 3/4 cup plus 2 tablespoons sugar

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Input: 6 tablespoons cold unsalted butter


Input: 1 cup all-purpose flour


Input: Pinch of salt


Input: 1 tablespoon grated lemon peel


Input: 1 cup warm water


Input: 1 package (1/4 ounce) active dry yeast

1 package ( 1/4 ounce ) active dry yeast

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Input: 1 tablespoon olive oil, plus oil for greasing the bowl

1 tablespoon olive oil , plus oil for greasing the bowl

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Input: 2 1/2 to 3 cups all-purpose flour

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Input: 1 teaspoon kosher salt


Input: Arugula-Tomato Topping (see recipe)

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Input: 2 teaspoons grated lemon zest


Input: 1 teaspoon cracked black pepper


Input: 6 cloves roasted garlic, peeled and mashed into a paste

6 cloves roasted garlic , peeled and mashed into a paste

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Input: 2 teaspoons chopped fresh rosemary


Input: 2 pints blueberries


Input: 1 tablespoon instant tapioca


Input: Juice of 1/2 lemon


Input: 2 tablespoons chopped fresh herbs (rosemary, oregano, thyme, parsley)

2 tablespoons chopped fresh herbs ( rosemary , oregano , thyme , parsley )

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Input: 6 red-skinned new potatoes


Input: 1 cup crushed or chopped canned tomatoes, preferably imported

1 cup crushed or chopped canned tomatoes , preferably imported

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Input: 2 tablespoons Italian parsley, chopped

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Input: Coarse salt and freshly ground pepper to taste

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Input: 8 eggs


Input: 1 small red onion


Input: 3 tablespoons olive oil


Input: 4 tablespoons extra-virgin olive oil


Input: Coarse salt


Input: 3 1/4 cups high gluten flour


Input: 1 cup lukewarm water


Input: Hot vinegar, optional


Input: 1 1/4-ounce package yeast


Input: Cooked rice (see recipe)

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Input: 1 cup finely chopped scallions


Input: 1 pound smoked sausage such as Polish sausage,cut into four pieces

1 pound smoked sausage such as Polish sausage , cut into four pieces

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Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 1 teaspoon sugar


Input: 1/2 teaspoon dried thyme


Input: 1 teaspoon Tabasco sauce


Input: 1 bay leaf


Input: 1/4 teaspoon cayenne pepper


Input: 1/4 cup finely chopped parsley


Input: 1 cup finely chopped celery


Input: 1 cup finely chopped green peppers

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Input: 1 tablespoon finely minced garlic


Input: 2 cups finely chopped onions


Input: 1 pound red kidney beans


Input: 2 small ham hocks, about 1 1/4 pounds

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Input: 2 tablespoons safflower or corn oil or rendered bacon fat

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Input: 1 tablespoon white-wine vinegar


Input: 1 tablespoon olive or corn oil

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Input: 2 cups long-grain rice


Input: 4 quarts cold water


Input: Salt to taste, if desired

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Input: 1 tablespoon lemon juice


Input: 2 tablespoons melted butter


Input: 3 cups finely chopped white sweet onions

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Input: Salt to taste, if desired

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Input: 1 teaspoon sugar


Input: Onions for black beans (see recipe)

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Input: Freshly ground black pepper to taste

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Input: 1/4 teaspoon cayenne pepper


Input: Cooked rice (see recipe)

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Input: 1/4 teaspoon Tabasco sauce


Input: 3 tablespoons dark rum


Input: 2 bay leaves


Input: 1/4 teaspoon dried, hot red-pepper flakes

1/4 teaspoon dried , hot red-pepper flakes

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Input: 3 tablespoons red-wine vinegar


Input: Salt to taste, if desired

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Input: 1/2 cup olive oil


Input: 3 1/2 cups finely chopped yellow onions

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Input: 1 1/2 cups chopped green peppers


Input: 2 tablespoons finely minced garlic


Input: 2 small ham hocks, about 1 1/4 pounds

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Input: 6 cups cold water


Input: 1 pound dried black beans, preferably turtle beans

1 pound dried black beans , preferably turtle beans

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Input: 2 tablespoons red-wine vinegar


Input: Freshly ground black pepper


Input: Extra-virgin olive oil


Input: 4 plump anchovy fillets, rinsed

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Input: 1 clove garlic