Input: 1 4- to 5-pound duck, quartered, all excess fat removed

1 4- to 5-pound duck , quartered , all excess fat removed

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Input: 1 bottle cabernet or pinot noir

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

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Input: 2 to 3 sprigs fresh rosemary

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

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Input: 2 to 3 sprigs fresh thyme

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Input: 2 to 3 sprigs fresh marjoram

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Input: 2 to 3 sprigs fresh sage

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Input: 1/2 teaspoon freshly grated nutmeg


Input: 5 whole garlic cloves, peeled

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Input: 1 large carrot, peeled and finely chopped

1 large carrot , peeled and finely chopped

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Input: Freshly ground pepper to taste

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


Input: 1 1/2 tablespoons extra virgin olive oil

1$1/2 tablespoons extra virgin olive oil

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Input: 1/2 cup heavy cream


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

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Input: 1/2 pound fresh mushrooms


Input: 3 tablespoons butter


Input: 1 teaspoon finely minced garlic


Input: Salt to taste if desired

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


Input: 2 tablespoons flour


Input: 1 cup finely chopped scallions, in cluding green part

1 cup finely chopped scallions , in cluding green part

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Input: 6 peppercorns


Input: 3 sprigs fresh parsley


Input: 2 tablespoons butter


Input: 1 tablespoon curry powder or curry paste

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Input: 2 whole cloves


Input: 1 bay leaf


Input: 1 cup milk


Input: 2 cups water


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

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Input: Salt to taste if desired

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


Input: 1 3/4 pounds skinless, boneless fresh cod fillets

1$3/4 pounds skinless , boneless fresh cod fillets

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Input: 1/2 teaspoon dried marjoram leaves


Input: 1 roasted canned red pepper, sliced or 2 tablespoons sliced pimientos

1 roasted canned red pepper , sliced or 2 tablespoons sliced pimientos

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Input: 2 to 3 tablespoons red wine vinegar

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Input: 1 tablespoon chopped freshly parsley


Input: 2 tablespoons white vinegar


Input: 1 1/2 teaspoons mild to hot chili powder

1$1/2 teaspoons mild to hot chili powder

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Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon coriander


Input: Few drops hot pepper sauce

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


Input: 1 large ripe avocado, cut in small cubes

1 large ripe avocado , cut in small cubes

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Input: 1 small onion, chopped medium fine

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Input: 1 1-pound can tomato puree (2 cups)

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Input: Chili-tomato sauce (see recipe)

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Input: 1 12-ounce can whole kernel corn

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Input: 1 cup coarsely grated Cheddar cheese

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Input: 6 corn tortillas


Input: Salt and freshly ground black pepper

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

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Input: 1/4 teaspoon coriander


Input: 1 4-ounce can chopped black olives

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Input: 1 1/2 teaspoons mild to hot chili

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Input: 1/2 teaspoon ground cumin


Input: 1 pound package tofu


Input: 2 tablespoons oil


Input: 1 large green bell pepper, seeded and chopped

1 large green bell pepper , seeded and chopped

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Input: 1 small clove garlic


Input: 1 large onion, coarsely chopped

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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: 1/2 teaspoon dried tarragon leaves or 1 1/2 teaspoons chopped fresh

1/2 teaspoon dried tarragon leaves or 1$1/2 teaspoons chopped fresh

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Input: 1/4 teaspoon dried basil or 1 teaspoon chopped fresh

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Input: 2 scant tablespoons red wine vinegar

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Input: 1/4 cup olive oil


Input: 1 teaspoon mayonnaise


Input: 3/4 pound red or green lettuce

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Input: 1 1/2 teaspoons Dijon mustard


Input: 1 cup coarsely shredded, tightly packed Cheddar cheese

1 cup coarsely shredded , tightly packed Cheddar cheese

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

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Input: Salt and freshly ground black pepper to taste

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Input: 1 12-ounce can whole kernel corn

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Input: 1 teaspoon dried oregano


Input: 1 cup dry curd (or skim milk)

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Input: cottage cheese


Input: 3 tablespoons oil


Input: 1 cup (about 1/2 pound) fine bulgur (cracked wheat)

1 cup ( about 1/2 pound ) fine bulgur ( cracked wheat )

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Input: 28- or 29-ounce can of tomatoes

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Input: 16 cherry tomatoes


Input: 1 large onion, coarsely chopped

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Input: Freshly ground pepper to taste

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


Input: 2 large cloves garlic, unpeeled

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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: 3 tablespoons olive oil


Input: 2 firm, unblemished zucchini, about 3/4 pound

2 firm , unblemished zucchini , about 3/4 pound

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Input: 2 tablespoons peanut, vegetable or corn oil

2 tablespoons peanut , vegetable or corn oil

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Input: 1/4 teaspoon dried hot red pepper flakes

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Input: 1/2 teaspoon paprika


Input: 3/4 cup flour


Input: 1/2 teaspoon oregano


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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Input: 1/2 cup thinly sliced green onions

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Input: 1 chicken, 3 pounds, cut into serving pieces

1 chicken , 3 pounds , cut into serving pieces

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 1/2 teaspoon finely minced garlic


Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon imported mustard


Input: 1 tablespoon red wine vinegar


Input: 5 tablespoons corn, peanut or vegetable oil

5 tablespoons corn , peanut or vegetable oil

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Input: 1 cup heavy cream


Input: 1/4 cup chopped fresh basil


Input: 4 cups fresh arugula leaves, loosely packed

4 cups fresh arugula leaves , loosely packed

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Input: 2 cups fresh watercress leaves, loosely packed

2 cups fresh watercress leaves , loosely packed

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Input: 1 small dried hot red pepper

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Input: 1 egg yolk


Input: 1 tablespoon cornstarch


Input: 2 cups dry white wine


Input: 1/2 teaspoon finely chopped fresh thyme or half that amount dried

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Input: 1 teaspoon finely minced garlic


Input: 1/4 cup finely chopped onion


Input: 8 tablespoons melted butter


Input: 1 cup dark brown sugar


Input: 1 tablespoon grated lemon rind


Input: 2 teaspoons arrowroot


Input: 4 or 5 apples, such as Granny Smiths, about 2 pounds

4 or 5 apples , such as Granny Smiths , about 2 pounds

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Input: 2 tablespoons bourbon


Input: 6 tablespoons unsalted butter


Input: 3 medium onions, finely chopped

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Input: 2 teaspoons mild Hungarian paprika


Input: 1 1/2 cups red lentils, rinsed and drained

1$1/2 cups red lentils , rinsed and drained

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Input: 2 tablespoons finely chopped shallots


Input: 2 tablespoons butter


Input: 4 peeled lemon segments


Input: 48 littleneck clams, the smaller the better

48 littleneck clams , the smaller the better

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Input: 1 teaspoon cracked pink peppercorns, for garnish

1 teaspoon cracked pink peppercorns , for garnish

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Input: Salt and cayenne pepper


Input: 1 cup créme fraîche


Input: 1/2 cup dry vermouth


Input: 2 cups heavy cream


Input: 12 ounces bay scallops, Sea of Cortez or Nantucket

12 ounces bay scallops , Sea of Cortez or Nantucket

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Input: 1/2 cup minced white onion


Input: 1 teaspoon minced garlic


Input: 3 tablespoons grapeseed oil


Input: Lemon slices and fresh mint sprigs for garnish

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Input: 2 tablespoons dried whole mint leaves (sold in Middle Eastern and Greek shops)

2 tablespoons dried whole mint leaves ( sold in Middle Eastern and Greek shops )

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Input: 1/4 teaspoon cayenne or red pepper flakes, or to taste

1/4 teaspoon cayenne or red pepper flakes , or to taste

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Input: 3 tablespoons tomato paste


Input: 10 cups vegetable or beef stock, approximately

10 cups vegetable or beef stock , approximately

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Input: 3/4 cup fine bulgur wheat


Input: 5 to 6 tablespoons ice water

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Input: 4 pints strawberries


Input: 2 tablespoons fresh lemon juice


Input: 1/2 cup very fine sugar


Input: 2 cups heavy cream


Input: 2 cups unbleached flour


Input: 1/2 pound chilled butter, cut into small pieces

1/2 pound chilled butter , cut into small pieces

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Input: 2 dried red hot peppers, crumbled

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Input: 6 to 7 cups water


Input: 2 1/2 cups unbleached flour


Input: 2 tablespoons baking powder


Input: 2 tablespoons sugar


Input: 12 tablespoons butter, cut into small pieces

12 tablespoons butter , cut into small pieces

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Input: 1 cup sour cream


Input: 2 large eggs


Input: 1 teaspoon pure vanilla extract


Input: 3 1/2 cups chicken broth


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/2 cup finely chopped celery


Input: 2 teaspoons red wine vinegar


Input: 1/2 pound slab of lean bacon, cut into 1/4-inch cubes, about 2 cups

1/2 pound slab of lean bacon , cut into 1/4-inch cubes , about 2 cups

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Input: 1 green or red sweet pepper, cored, seeded, veins removed and finely chopped, about 3/4 cup

1 green or red sweet pepper , cored , seeded , veins removed and finely chopped , about 3/4 cup

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

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Input: 1/2 cup finely chopped onion


Input: 2 cups water


Input: 2 pounds dried black-eyed peas


Input: Freshly ground pepper to taste

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


Input: 3/4 pound slab of lean bacon, cut into 1/4-inch cubes

3/4 pound slab of lean bacon , cut into 1/4-inch cubes

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Input: 1 cup finely chopped onions


Input: 1/2 cup finely chopped celery


Input: 1 green pepper, cored, seeded, veins removed and finely chopped, about 3/4 cup

1 green pepper , cored , seeded , veins removed and finely chopped , about 3/4 cup

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Input: 2 tablespoons red wine vinegar


Input: 1 or 2 dried red hot peppers, broken into pieces

1 or 2 dried red hot peppers , broken into pieces

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Input: 2 ham hocks, about 3/4 pound each

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Input: Salt to taste if desired

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Input: 3 tablespoons dark brown sugar


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

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Input: 7 pounds mixed greens (they may include collards, kale or turnip greens)

7 pounds mixed greens ( they may include collards , kale or turnip greens )

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Input: 1/4 cup soy sauce


Input: 1 1/2 tablespoons chili powder


Input: 1/4 teaspoon Tabasco sauce or more, according to taste

1/4 teaspoon Tabasco sauce or more , according to taste

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Input: 2 cups tomato ketchup


Input: 2 slabs of lean spareribs, about 4 pounds each

2 slabs of lean spareribs , about 4 pounds each

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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


Input: 8 tablespoons unsalted butter


Input: 2 teaspoons finely minced garlic


Input: 2 cups finely chopped onions


Input: 1/2 cup plus 2 tablespoons mayonnaise (see note)

1/2 cup plus 2 tablespoons mayonnaise ( see note )

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Input: 1/2 cup plus 1 tablespoon freshly grated Parmesan cheese

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

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Input: 1 tablespoon finely chopped parsley


Input: 1 teaspoon fresh lemon juice


Input: 1 teaspoon dry sherry


Input: 1 teaspoon freshly ground pepper


Input: 1/4 teaspoon Tabasco sauce


Input: 2 chickens, each about 3 pounds

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Input: 2 teaspoons coarse salt, such as kosher salt

2 teaspoons coarse salt , such as kosher salt

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Input: 1 tablespoon freshly ground black pepper

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Input: 1 teaspoon poultry seasoning


Input: 1 tablespoon paprika


Input: Pinch of cayenne pepper


Input: 2 cups unbleached flour


Input: 1 pound solid white shortening


Input: 1 pound pure lard (or increase the quantity of white shortening by 1 pound)

1 pound pure lard ( or increase the quantity of white shortening by 1 pound )

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Input: 1/4 cup bacon fat


Input: 2 tablespoons finely chopped onion


Input: 2 tablespoons finely chopped celery


Input: 1 pound lump crab meat


Input: 1/4 cup butter


Input: 1 egg, beaten


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: 6 sheets or three 17 1/4-ounce packages frozen prepared puff pastry

6 sheets or three 17$1/4-ounce packages frozen prepared puff pastry

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Input: 2 carrots, peeled


Input: 2 medium-size potatoes, peeled

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


Input: 1 pound ground pork


Input: 1 large onion, peeled and chopped

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

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Input: 2 tablespoons beef broth


Input: 2 tablespoons chopped parsley


Input: Salt to taste if desired

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


Input: 1 tablespoon butter


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 pound goat cheese


Input: 2 tablespoons chopped fresh tarragon or half the amount dried, optional

2 tablespoons chopped fresh tarragon or half the amount dried , optional

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Input: 1/4 pound snow peas


Input: 2 tablespoons all-purpose flour


Input: 4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center

4 3-to-4-ounce flounder fillets or 2 8-ounce fillets , split down the center

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Input: 2 tablespoons olive oil


Input: 1/4 teaspoon fresh or dried chopped rosemary

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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


Input: 4 red ripe, unblemished tomatoes, about 1 3/4 pounds

4 red ripe , unblemished tomatoes , about 1$3/4 pounds

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Input: 1/4 cup dry white wine


Input: 4 cups torn spinach leaves, cleaned and dried

4 cups torn spinach leaves , cleaned and dried

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Input: 1 bunch asparagus (about 12 ounces), woody ends removed, cut into 1-inch pieces

1 bunch asparagus ( about 12 ounces ) , woody ends removed , cut into 1-inch pieces

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Input: 2 teaspoons fresh lime juice


Input: 3 teaspoons olive oil


Input: 1 cup lump crab meat, picked over for shells

1 cup lump crab meat , picked over for shells

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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 pounds very lean ground beef, preferably top round

2 pounds very lean ground beef , preferably top round

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Input: 2 cups sliced mushrooms


Input: 4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center

4 3-to-4-ounce flounder fillets or 2 8-ounce fillets , split down the center

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

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Input: 1 scallion, trimmed and minced

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Input: 1/2 lemon


Input: 3 teaspoons olive oil


Input: 1 tablespoon drained capers


Input: 2 tablespoons chopped fresh parsley


Input: 2 tablespoons chopped fresh basil


Input: Freshly ground pepper to taste

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


Input: Olive oil spray


Input: 2 tablespoons all-purpose flour


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 medium cloves garlic, peeled and minced

2 medium cloves garlic , peeled and minced

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Input: 1 rib celery, diced


Input: 2 to 3 anchovy fillets, finely minced into a paste, optional

2 to 3 anchovy fillets , finely minced into a paste , optional

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Input: 1 cup diced roasted red peppers

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

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Input: 1/8 teaspoon salt, plus more to taste

O B-UNIT B-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: 1 medium eggplant


Input: 2 teaspoons salt, plus more to taste

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Input: 1 tablespoon olive oil


Input: 1 shallot, peeled and minced

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

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Input: 4 cloves roasted garlic, peeled

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Input: 3 anchovy fillets


Input: 2/3 cup tomato juice


Input: 10 small new potatoes


Input: 1 teaspoon olive oil


Input: 1 pound tuna steak, cut into 1-inch pieces

1 pound tuna steak , cut into 1-inch pieces

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

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Input: 2 tomatoes, cored and cut into wedges

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

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Input: 4 cups cleaned spinach leaves


Input: 2 tablespoons buttermilk


Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 cup white wine


Input: 2 tablespoons chopped fresh dill


Input: 1 teaspoon olive oil


Input: 4 4-ounce pieces of salmon fillet

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Input: 12 very small new potatoes


Input: 3 cups sugar snap peas, stemmed and strung

3 cups sugar snap peas , stemmed and strung

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Input: Freshly ground pepper to taste


Input: 1 pound sea scallops


Input: Olive oil spray


Input: 4 cups mushrooms, stemmed and quartered

4 cups mushrooms , stemmed and quartered

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

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Input: 1/2 cup white wine


Input: 1 tablespoon minced thyme leaves


Input: Salt and freshly ground pepper to taste

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Input: 2 tomatoes, cored and coarsely chopped

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

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Input: 1 tablespoon minced fresh parsley


Input: 1/4 teaspoon salt, plus more to taste

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

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Input: 1 tablespoon drained capers


Input: 2 tablespoons slivered almonds, toasted

2 tablespoons slivered almonds , toasted

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Input: 4 cloves garlic, peeled and minced

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

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Input: 2 teaspoons olive oil


Input: 1 pound shrimp, shelled and deveined

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Input: 4 medium-size globe artichokes


Input: 1/2 lemon


Input: 4 artichokes, cooked, drained, chokes removed

4 artichokes , cooked , drained , chokes removed

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

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Input: 6 ounces fresh soft goat cheese

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

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Input: 1 small clove garlic, minced

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Input: 2 tablespoons minced fresh chives


Input: 1 tablespoon minced fresh parsley


Input: Salt and pepper


Input: 1 tablespoon dry bread crumbs


Input: Juice of 1/2 lemon


Input: 1/3 cup extra-virgin olive oil


Input: 1/2 tablespoon finely chopped fresh chervil

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

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Input: Freshly ground black pepper


Input: 1/4 cup extra-virgin olive oil


Input: 3 ounces fresh goat cheese, crumbled

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

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Input: 1 teaspoon Dijon mustard


Input: 1 1/2 tablespoons white-wine vinegar


Input: Salt


Input: 1 pound boiled or steamed asparagus

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

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Input: 1 pound medium-size fresh asparagus


Input: 2 teaspoons ground cumin


Input: 3 cups cooked turkey, preferably dark meat, cut in one-inch cubes (chicken or leftover meat or sausage may be substituted)

3 cups cooked turkey , preferably dark meat , cut in one-inch cubes ( chicken or leftover meat or sausage may be substituted )

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

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


Input: 2 tablespoons butter


Input: 1/2 cup bread crumbs


Input: 2 cups dried lentils


Input: Salt and freshly ground black pepper

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

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Input: 4 cups boiling stock or water

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

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Input: 1 teaspoon minced fresh ginger


Input: 1 medium green pepper, chopped

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Input: 1 cup sliced mushrooms


Input: 1 teaspoon minced garlic


Input: 1 cup chopped onion


Input: 1/2 cup chopped green pepper


Input: 1 clove garlic, minced


Input: Salt and freshly ground black pepper to taste

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

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Input: 2 tablespoons dry sherry


Input: 1/2 cup sour cream


Input: 3 tablespoons cooking oil


Input: 4 thin slices lemon


Input: 1 cup dried black beans


Input: Water


Input: 1/4 cup finely diced salt pork

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Input: 3/4 cup chopped onion


Input: 1 quart well-flavored chicken stock


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 plain yogurt


Input: 1 tablespoon fresh lemon juice


Input: 1/2 cup freshly grated Parmesan cheese

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

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Input: 1 tablespoon olive oil


Input: 1/2 cup finely chopped onion


Input: 1 cup large dried lima beans, presoaked overnight or parboiled for five minutes, then presoaked one hour

1 cup large dried lima beans , presoaked overnight or parboiled for five minutes , then presoaked one hour

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

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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: 1 medium onion chopped fine

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


Input: 2 small carrots, diced

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


Input: 2 tablespoons unsalted butter


Input: 1 cup Arborio rice


Input: Pinch saffron


Input: 1/4 cup dry white wine


Input: 3 1/2 cups chicken stock, hot

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Input: 1 cup peeled fresh fava beans, or peas

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

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Input: 8 small asparagus spears, cut in 1-inch pieces on the diagonal

8 small asparagus spears , cut in 1-inch pieces on the diagonal

B-QTY 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: Freshly ground pepper


Input: 2 tablespoons chives, chopped


Input: 1 pound thin asparagus


Input: 1/2 head cauliflower


Input: 1 yellow pepper


Input: 20 baby artichokes


Input: 1 1/2 pounds fresh fava beans


Input: 2 red peppers


Input: 2/3 cup crème fraîche


Input: 1/2 cup mascarpone


Input: 1 tablespoon wildflower honey


Input: 4 medium red or yellow bell peppers, cored and seeded

4 medium red or yellow bell peppers , cored and seeded

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

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Input: 1 small onion


Input: 1 clove garlic, crushed


Input: 1 small piece fresh or dried hot pepper

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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: 2 cloves garlic


Input: 1 tablespoon Dijon mustard


Input: 1/4 cup red wine vinegar (or to taste)

1/4 cup red wine vinegar ( or to taste )

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Input: 1 cup extra-virgin olive oil Approximately

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Input: 1 tablespoon walnut oil


Input: 1 tablespoon red wine vinegar


Input: 1 tablespoon fresh lemon juice


Input: 1 1/4 pounds trimmed asparagus


Input: 1/2 pound yellow bell pepper, peeled, cored, and seeded, cut into 1/4-inch dice

1/2 pound yellow bell pepper , peeled , cored , and seeded , cut into 1/4-inch dice

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

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Input: 2 cups blackberries


Input: 6 3/8-inch-thick slices brioche, lightly toasted

6$3/8-inch-thick slices brioche , lightly toasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar, more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups raspberries


Input: 4 small ripe nectarines, pitted and sliced

4 small ripe nectarines , pitted and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup or more Armagnac or Cognac

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 6 bananas, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh berries such as blueberries, strawberries or raspberries

2 cups fresh berries such as blueberries , strawberries or raspberries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds (drained weight) fresh or canned dark sweet pitted cherries, about four cups

2 pounds ( drained weight ) fresh or canned dark sweet pitted cherries , about four cups

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

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

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


Input: Sugar to taste


Input: 3 17-ounce jars Kadota figs in syrup

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cinnamon


Input: 12 whole cloves


Input: 4 pounds mixed dried fruit including, preferably, equal amounts of prunes, pears, peaches and apples

4 pounds mixed dried fruit including , preferably , equal amounts of prunes , pears , peaches and apples

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

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

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


Input: 60 peppercorns


Input: 4 whole star anise


Input: 2 teaspoons fennel seeds


Input: 1 cup honey


Input: 1 tablespoon sesame paste


Input: 2 tablespoons bean sauce, available in Chinese markets

2 tablespoons bean sauce , available in Chinese markets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons light soy sauce


Input: 1 teaspoon five-spice powder, commercially prepared or homemade (see recipe)

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

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

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


Input: 1/2 cup sugar


Input: 1 tablespoon Bourbon, Cognac or rum

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups peeled, seeded and shredded cucumbers

3 cups peeled , seeded and shredded cucumbers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup hot chili oil, available in Chinese markets

3/4 cup hot chili oil , available in Chinese markets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 pounds lean pork loin, cut into six lengthwise strips

2$1/4 pounds lean pork loin , cut into six lengthwise strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups picked-over bean sprouts


Input: 1 cup minced scallions, green and white parts combined

1 cup minced scallions , green and white parts combined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons dry Sherry


Input: 2 pounds fresh Chinese egg noodles

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons bottled chili paste with garlic

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons sugar


Input: 1 1/3 cups brown bean sauce


Input: 1 1/2 teaspoons sesame oil


Input: Hot chili oil, optional, available in Chinese markets

Hot chili oil , optional , available in Chinese markets

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 pounds ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets

4 pounds ground pork , preferably not too lean and not too finely ground , as found in Chinese meat markets , grocery stores and supermarkets

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

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

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


Input: 1 cup finely chopped scallions, green and white parts combined

1 cup finely chopped scallions , green and white parts combined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground roasted Sichuan peppercorns

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons dry Sherry


Input: 2 cups plus 3 tablespoons chicken broth

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons cornstarch


Input: 12 Chinese bean curd, each cut into 16 pieces

12 Chinese bean curd , each cut into 16 pieces

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons sugar


Input: 1/2 cup brown bean sauce


Input: 4 teaspoons bottled chili paste with garlic

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups cored, seeded sweet green pepper, cut into half-inch cubes

1$1/3 cups cored , seeded sweet green pepper , cut into half-inch cubes

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

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

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


Input: 4 tablespoons corn, peanut or vegetable oil

4 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups cored, seeded sweet red pepper, cut into half-inch cubes

1$1/3 cups cored , seeded sweet red pepper , cut into half-inch cubes

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

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

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


Input: 2 pounds ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets

2 pounds ground pork , preferably not too lean and not too finely ground , as found in Chinese meat markets , grocery stores and supermarkets

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

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

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


Input: 2 teaspoons bottled chili paste with garlic

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1/2 tablespoons hoisin sauce


Input: 3 tablespoons honey


Input: 2 tablespoons finely minced garlic


Input: 9 tablespoons dark soy sauce


Input: Freshly ground pepper to taste

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


Input: 3 fresh hot chili peppers, seeded and finely chopped

3 fresh hot chili peppers , seeded and finely chopped

B-QTY B-COMMENT B-NAME I-NAME I-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: 12 cups Shandong (white-ribbed Chinese cabbage)

12 cups Shandong ( white-ribbed Chinese cabbage )

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

NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups minced scallions, green and white parts combined

1$1/2 cups minced scallions , green and white parts combined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sweet red or green peppers, cored, seeded and cut into one-inch-wide shreds

3 sweet red or green peppers , cored , seeded and cut into one-inch-wide shreds

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

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

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


Input: 1 1/2 tablespoons minced fresh ginger


Input: 1 tablespoon ground roasted Sichuan peppercorns

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon plus three-quarter cup corn, peanut or vegetable oil

1/2 teaspoon plus three-quarter cup corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices fresh ginger


Input: 2 whole scallions, left whole

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole star anise


Input: 1 piece dried tangerine or orange peel

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 five-to-six pound ducks, red-cooked (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup pine nuts


Input: 2 ounces (about one-quarter cup when cracked) Chinese rock sugar

2 ounces ( about one-quarter cup when cracked ) Chinese rock sugar

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

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

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


Input: 4 cups cold water


Input: 1/4 cup shaoxing or dry Sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus one-half cup dark soy sauce

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup light soy sauce


Input: 1 1/2 tablespoons oyster sauce


Input: 1 five-to-six-pound duck (cooked a day in advance, if desired)

1 five-to-six-pound duck ( cooked a day in advance , if desired )

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

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

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


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

1$1/2 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons corn, peanut or vegetable oil

6 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely minced fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons light soy sauce


Input: 3 tablespoons shaoxing or dry Sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons cornstarch


Input: 3/4 teaspoon plus one-quarter teaspoon sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sesame oil


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: 48 large to 60 medium-size unbroken dried Chinese mushrooms (preferably Botan brand Yellow Label)

48 large to 60 medium-size unbroken dried Chinese mushrooms ( preferably Botan brand Yellow Label )

B-QTY B-COMMENT I-COMMENT B-RANGE_END B-COMMENT I-COMMENT I-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 YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP YesCAP NoCAP

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


Input: 1/4 cup finely chopped scallions, green and white parts combined

1/4 cup finely chopped scallions , green and white parts combined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 water chestnuts, preferably fresh, finely minced, about one-half cup

6 water chestnuts , preferably fresh , finely minced , about one-half cup

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

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

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


Input: 3/4 pound ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets

3/4 pound ground pork , preferably not too lean and not too finely ground , as found in Chinese meat markets , grocery stores and supermarkets

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

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

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


Input: 3/4 pound shrimp, peeled, deveined and finely chopped

3/4 pound shrimp , peeled , deveined and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 cup finely chopped scallions, green and white parts combined

1 cup finely chopped scallions , green and white parts combined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons corn, peanut or vegetable oil

6 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons roasted Sichuan peppercorns (see note)

1$1/2 tablespoons roasted Sichuan peppercorns ( see note )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons Chinese black rice vinegar, available in Chinese and Oriental grocery stores and supermarkets

2 tablespoons Chinese black rice vinegar , available in Chinese and Oriental grocery stores and supermarkets

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

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

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


Input: 1/2 cup sesame oil


Input: 2 tablespoons finely minced garlic


Input: 1/4 cup red wine vinegar


Input: 2 tablespoons sugar


Input: 3/4 cup light soy sauce


Input: 1/2 cup freshly brewed tea or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chili oil


Input: 1/2 cup crunchy peanut butter


Input: 1/4 cup sesame paste (tahini), available in Chinese and Greek markets and specialty food shops

1/4 cup sesame paste ( tahini ) , available in Chinese and Greek markets and 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 O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

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

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


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons sesame oil


Input: 3 1/3 cups sesame sauce (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped fresh coriander leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds fresh Chinese egg noodles

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups shredded roast pork (purchased or homemade)

2 cups shredded roast pork ( purchased or homemade )

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

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Input: 1 1/4 pounds fresh bean sprouts


Input: 2 cucumbers, peeled


Input: 2 red peppers (sweet green peppers may be substituted), cored, seeded and cut into thin strips, about two cups

2 red peppers ( sweet green peppers may be substituted ) , cored , seeded and cut into thin strips , about two cups

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

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

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


Input: 2 unskinned, unboned whole chicken breasts, about 1 1/2 to 1 3/4 pounds

2 unskinned , unboned whole chicken breasts , about 1$1/2 to 1$3/4 pounds

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

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Input: 1 5-ounce jar cloudberry jam (see note)

1 5-ounce jar cloudberry jam ( see note )

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

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Input: Julienned peel of three oranges


Input: 10 oranges


Input: 10 large green leaves, any decorative kind 1 approximately

10 large green leaves , any decorative kind 1 approximately

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: 1/4 cup undiluted frozen orange juice concentrate

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

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Input: 4 1/4 cups liquid, half cream and half milk

4$1/4 cups liquid , half cream and half milk

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

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Input: Finely grated peel of two oranges

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

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Input: 12 egg yolks


Input: 1 1/3 cups sugar


Input: Pinch salt


Input: 2 whole vanilla beans


Input: Sweetened whipped cream


Input: 1/2 egg yolk


Input: 10 large radishes and 10 sprigs of watercress for garnish

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

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Input: 1/2 cup finely grated fontina cheese

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

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Input: Sugar for pan


Input: Confectioners' sugar


Input: Butter for pan


Input: 6 to 7 tablespoons granulated sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 egg whites


Input: 2/3 cup finely chopped prunes


Input: 1 tablespoon cream


Input: Pinch cayenne


Input: 2 tablespoons butter, scant


Input: 1 cup flour


Input: Pinch cayenne


Input: 5 to 6 tablespoons butter


Input: 3 tablespoons plus 2 teaspoons black currant preserves, pureed

3 tablespoons plus 2 teaspoons black currant preserves , pureed

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

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Input: 4 tablespoons red wine


Input: 10 two-inch Kirby cucumbers


Input: 2 pounds beef-marrow bone, cut in 10 one inch lengths by butcher

2 pounds beef-marrow bone , cut in 10 one inch lengths by butcher

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

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Input: 1 1/4 cups brown sauce (see note)

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

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Input: 1/2 cup unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces fontina cheese


Input: 2 teaspoons Port or Madeira


Input: 2 teaspoons Cognac


Input: 2 medium heads red cabbage


Input: 2/3 teaspoon mushroom (or plain) soy sauce

2/3 teaspoon mushroom ( or plain ) soy sauce

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

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Input: 3 teaspoons sugar


Input: 1 tablespoon plus 1 teaspoon vegetable oil

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Input: 2/3 teaspoon red wine vinegar


Input: 2 egg yolks


Input: 2 teaspoons Dijon mustard


Input: 2 cups chicken stock


Input: Kale and gooseberries for garnish

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


Input: Rye flour


Input: 5 tablespoons salted butter, approximately

5 tablespoons salted butter , approximately

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 large sprigs parsley


Input: Vegetable oil for deep frying

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


Input: 10 lemon wedges


Input: 2 ducks, 4 1/2 to 5 pounds each

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

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Input: 2/3 cups water


Input: 1 1/3 cups salt plus 1 1/2 tablespoons

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sugar


Input: 2 large bunches parsley


Input: 2 bay leaves


Input: Pepper to taste


Input: 10 teaspoons chopped dill


Input: 1 to 1 1/2 cups light cream

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

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Input: 3 tablespoons Worcestershire sauce


Input: 10 slices smoked salmon


Input: 10 sprigs dill


Input: 10 smelts, whole, butterflied with center bone removed

10 smelts , whole , butterflied with center bone removed

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

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Input: 1 tablespoon white vinegar, approximately

1 tablespoon white vinegar , approximately

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Input: Salt, pepper and nutmeg to taste

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

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Input: 10 eggs


Input: 2 tablespoons butter


Input: 1 pint heavy cream


Input: 2 10-ounce bags fresh spinach

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


Input: 5 teaspoons black caviar (see note)

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

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Input: 8 teaspoons chopped chives, approximately

8 teaspoons chopped chives , approximately

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

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Input: 10 tablespoons red caviar


Input: 16 egg yolks


Input: 4 sticks of unsalted butter, or one pound

4 sticks of unsalted butter , or one pound

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

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Input: 1/3 cup Grand Marnier


Input: 3 avocados, two and one-half inches wide at center

3 avocados , two and one-half inches wide at center

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

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Input: Lemon juice


Input: 10 tablespoons sour cream


Input: 1/4 cup water


Input: 3/4 cup sugar


Input: 3/4 cup water


Input: 1/4 cup Grand Marnier


Input: Dash freshly grated nutmeg


Input: 1 tablespoon unsalted butter


Input: 3 whole eggs


Input: 2 egg yolks


Input: 1/2 cup sugar


Input: 3/4 cup flour


Input: 1 cup corn syrup


Input: 1/4 cup heavy cream, approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs parsley


Input: 1 cup chicken broth


Input: 1 cup Port


Input: 2 knobs celery root, peeled and cut into one-inch cubes

2 knobs celery root , peeled and cut into one-inch cubes

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

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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: 1 bay leaf


Input: 1 sprig fresh thyme


Input: 1 carrot, chopped


Input: 1 small onion, minced

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


Input: 1 celery stalk, chopped


Input: 1 tablespoon butter


Input: 1/4 pound sausage meat


Input: 1/4 pound small sausages (see note)

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

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Input: 1/4 pound bread crumbs, soaked in milk to cover for 10 minutes

1/4 pound bread crumbs , soaked in milk to cover for 10 minutes

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

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Input: 1/4 cup Cognac


Input: 2 fresh mushroom caps, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large black truffle (see note)

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

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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: 1/4 teaspoon thyme


Input: 1 pound chestnuts (see note)

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

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Input: 1 three-pound chicken


Input: 1 cinnamon stick


Input: 4 shallots


Input: 16 peppercorns


Input: 8 tablespoons red wine vinegar


Input: 2 shallots


Input: 3 cups dry Marsala


Input: 1/3 cup sugar


Input: 3 large eggs


Input: 1 teaspoon vanilla extract


Input: 4 whole, large ripe pears with stems intact

4 whole , large ripe pears with stems intact

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

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Input: 3 tablespoons lemon juice


Input: 1 1/4 cups sugar


Input: Juice of 1 lemon


Input: 14 tablespoons sweet butter, at room temperature

14 tablespoons sweet butter , at room temperature

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

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Input: 3/4 cup finely ground hazelnuts or walnuts

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

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Input: 1/2 teaspoon salt


Input: 3/4 teaspoon baking powder


Input: 3/4 cup flour


Input: 5 ripe pears


Input: 1 bunch arugula, rinsed, dried and stems removed

1 bunch arugula , rinsed , dried and stems removed

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 walnut oil


Input: 1/3 cup chopped walnuts


Input: Freshly ground black pepper


Input: 3 ripe pears, peeled, cored and sliced

3 ripe pears , peeled , cored and sliced

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

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Input: 1 cup sliced fresh fennel bulb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound imported Italian Parmesan cheese, in slivers

1/4 pound imported Italian Parmesan cheese , in slivers

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

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Input: 1 tablespoon lemon juice


Input: 2 tablespoons white wine vinegar


Input: 1 teaspoon almond extract


Input: 4 tablespoons olive oil


Input: 1 tablespoon finely minced garlic


Input: 1/2 cup dry white wine


Input: 8 tablespoons butter, cut into small squares

8 tablespoons butter , cut into small squares

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

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Input: 1 tablespoon finely chopped anchovies or anchovy paste

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

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Input: Freshly ground pepper to taste

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


Input: 3 tablespoons confectioners' sugar


Input: Baked 9-inch tart shell


Input: 1 cup heavy cream


Input: 2 tablespoons kirsch


Input: 1 pound penne


Input: Freshly grated Parmesan cheese


Input: 2/3 cup milk


Input: 2 tablespoons melted butter


Input: 2 eggs


Input: 1/3 cup flour


Input: 1/4 cup sugar


Input: 1 tablespoon kirsch


Input: 2 cups pitted fresh cherries


Input: 1 1/4 cups flour


Input: 2 tablespoons sugar


Input: 1/4 teaspoon salt


Input: 4 tablespoons cold butter


Input: 2 tablespoons shortening, chilled


Input: 1 large egg yolk


Input: 1 to 2 tablespoons ice water

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

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Input: 4 cups pitted fresh cherries


Input: 1 cup water


Input: 1/2 cup red wine, preferably Beaujolais

1/2 cup red wine , preferably Beaujolais

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

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Input: 3/4 cup sugar


Input: 1 1/2 teaspoons gelatin


Input: 3 tablespoons cornstarch


Input: 1/3 cup cold 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 teaspoon fresh rosemary, oregano or thyme leaves

1 teaspoon fresh rosemary , oregano or thyme leaves

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

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Input: 1 pound Italian sweet sausage sliced into 1-inch pieces

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

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Input: 1 tablespoon tomato paste


Input: 2 cups chicken stock


Input: Dash lemon juice


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 1/2 ounces dried porcini


Input: 2 cups chicken broth, preferably homemade

2 cups chicken broth , preferably homemade

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

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Input: 1 pound linguine


Input: 2 cloves garlic


Input: 2 tablespoons olive oil


Input: 1 1/2 cups sour cream


Input: 1 1/2 teaspoons green peppercorns, drained

1$1/2 teaspoons green peppercorns , drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated Parmesan cheese


Input: 1 1/2 ounces dried porcini mushrooms


Input: 1 medium onion, chopped

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


Input: 1 clove garlic, minced


Input: 2 tablespoons extra-virgin olive oil


Input: 4 large fresh mushroom caps, sliced

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

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Input: 1 tablespoon butter


Input: 3 tablespoons prosciutto, minced


Input: 3 cups hot water


Input: Juice 1/2 lemon


Input: 1 ounce dried porcini


Input: 1/4 cup plus 1 tablespoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 teaspoon minced garlic


Input: 1 5-pound duck


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup orange juice


Input: 4 quails


Input: 3 cloves garlic, minced


Input: 2 tablespoons fresh rosemary leaves


Input: 4 tablespoons oyster sauce


Input: 4 tablespoons minced ginger root


Input: 6 scallions, chopped


Input: 4 tablespoons honey


Input: 4 tablespoons light soy sauce


Input: 4 tablespoons dry sherry


Input: 1/4 teaspoon red pepper flakes


Input: 1/4 cup extra-virgin olive oil


Input: Salt and freshly ground pepper to taste

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

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Input: 1/3 cup chopped Italian parsley


Input: 1 teaspoon dried oregano


Input: 1 teaspoon dried basil


Input: 2/3 cup water


Input: 1 tablespoon balsamic vinegar


Input: 12 ounces tomato paste


Input: 2 to 3 cloves garlic, finely chopped

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

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Input: 3 large red peppers, cored, cut into medium-size pieces

3 large red peppers , cored , cut into medium-size pieces

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

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Input: 1 large Spanish onion, coarsely chopped

1 large Spanish onion , coarsely chopped

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

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Input: 8 ounces fresh black currants or other berries

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

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Input: Clotted cream or ice cream for topping

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

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Input: 1 cup self-rising flour


Input: 2 large eggs, beaten

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


Input: 1/2 cup unsalted butter, at room temperature

1/2 cup 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: 1 cup granulated sugar


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: 12 rib lamb chops


Input: 6 ounces red Leicester cheese, thinly sliced

6 ounces red Leicester cheese , thinly sliced

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

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Input: Finely chopped fresh thyme leaves

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


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 large onions


Input: 3 large potatoes, peeled

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


Input: 1/2 cup olive oil


Input: 2 large egg yolks


Input: 2 ounces (1/3 cup) crumbled Stilton cheese

2 ounces ( 1/3 cup ) crumbled Stilton cheese

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

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Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup olive oil


Input: 2 cloves garlic, minced


Input: 1/2 cup mashed and sieved cooked white beans

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Input: 2/3 cup chopped, cooked cauliflower

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Input: 1/2 cup mashed potatoes


Input: 1/2 cup all-purpose flour


Input: Vegetable oil for deep frying

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Input: 1 12-ounce bottle of beer

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Input: Few grinds black pepper


Input: 1/2 teaspoon kosher salt


Input: 1 1/2 cups self-rising flour


Input: 1 teaspoon sugar


Input: 1 head cauliflower


Input: 2 tablespoons finely chopped parsley


Input: 2 cups blanched, buttered greens, like spinach, kale or chard

2 cups blanched , buttered greens , like spinach , kale or chard

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Input: Salt and freshly ground white pepper to taste

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Input: A few grinds black pepper

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Input: 1 tablespoon vegetable oil


Input: 2 tablespoons all-purpose flour


Input: 2/3 cup milk


Input: 8 tablespoons cold unsalted butter, diced

8 tablespoons cold unsalted butter , diced

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Input: 1 tablespoon lemon juice


Input: 1/2 teaspoon salt


Input: 3/4 cup fresh white bread crumbs

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Input: 2 large eggs, lightly beaten

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Input: 1/3 cup chopped parsley


Input: 1 cup chopped red pepper


Input: 1/3 cup mayonnaise


Input: 12 ounces cooked, flaked salmon

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Input: Freshly ground black pepper


Input: Generous pinch hot red pepper flakes

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Input: 1 tablespoon minced fresh basil


Input: 1/2 teaspoon dried oregano


Input: A 28-ounce can plum tomatoes, well-drained and crushed

A 28-ounce can plum tomatoes , well-drained and crushed

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Input: 2 large cloves garlic, minced

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Input: 1/2 cup chopped onion


Input: 1/4 cup thinly sliced green pepper

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Input: 1/4 cup thinly sliced red pepper

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Input: 3 tablespoons extra-virgin olive oil


Input: 1 1/2 tablespoons minced fresh parsley


Input: 1 large clove garlic, minced

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Input: 1 tablespoon sherry wine vinegar


Input: 1 cup chopped onion


Input: 1 cup chopped green pepper


Input: 1 tablespoon minced fresh dill


Input: 2 pounds flounder fillets


Input: 1 lemon


Input: 1 teaspoon ground cumin


Input: 1/4 teaspoon cayenne pepper


Input: 4 tablespoons olive oil


Input: 2 large cloves garlic, sliced

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Input: 1 frying chicken, cut up

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Input: 1 tablespoon grainy salt-free mustard


Input: Juice of 1 lemon


Input: 3/4 cup dry white wine


Input: Freshly ground black pepper


Input: 1 tablespoon sour cream mixed with 1/2 teaspoon cornstarch or 1 tablespoon creme fraiche

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Input: 1 tablespoon minced fresh dill


Input: 1 cup sliced mushrooms


Input: 1 cup sliced onion


Input: Beaten egg for brushing


Input: 2 tablespoons olive oil


Input: 1 or 2 eggs, beaten

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Input: 1/2 teaspoon almond extract (optional)

1/2 teaspoon almond extract ( optional )

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Input: 1 square (1 ounce) bitter chocolate, grated

1 square ( 1 ounce ) bitter chocolate , grated

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Input: Sugar as desired


Input: 1 1/2 pounds butter


Input: 1/2 pound almond paste


Input: piece of dough from above recipe

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Input: 1 cup milk


Input: 2 eggs, beaten


Input: 3/4 teaspoon ground cardamom


Input: 1/2 cup sugar


Input: 1 teaspoon salt


Input: 4 cups cake flour or all-purpose flour

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Input: 1/4 cup tepid water


Input: 2 bay leaves


Input: 1 envelope dry yeast


Input: 2 sprigs fresh thyme or 1 teaspoon dried

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Input: 4 sprigs parsley


Input: 2 whole cloves


Input: 2 cups coarsely chopped celery


Input: 4 cups coarsely chopped, well-rinsed leeks

4 cups coarsely chopped , well-rinsed leeks

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Input: 2 cups coarsely chopped carrots


Input: 40 black peppercorns


Input: 6 quarts water


Input: 8 pounds meaty beef bones


Input: 1 cup beef broth or consomme (see recipe)

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Input: 2 cups dry red wine


Input: 2 cups imported canned tomatoes


Input: 3 tablespoons tomato paste