Input: 3 pounds fresh fish meat, heads, bones and trimmings, washed and drained. Red perch, whiting and a mixture of other flavorful, but not strong-tasting, fish should be used. (See note.)

3 pounds fresh fish meat , heads , bones and trimmings , washed and drained. Red perch , whiting and a mixture of other flavorful , but not strong-tasting , fish should be used. ( See note. )

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Input: Freshly ground black pepper


Input: 8 ounces tagliatelle or fettucine noodles, preferably fresh

8 ounces tagliatelle or fettucine noodles , preferably fresh

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Input: Salt, if desired


Input: 5 cups chicken stock


Input: 1 large, ripe tomato, peeled, seeded and chopped

1 large , ripe tomato , peeled , seeded and chopped

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Input: 1/2 teaspoon fresh rosemary leaves or 1/4 teaspoon dried

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Input: 5 cups water


Input: 1 large onion, peeled and finely chopped

1 large onion , peeled and finely chopped

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Input: 1 pound dried cranberry beans (also called Roman or October beans)

1 pound dried cranberry beans ( also called Roman or October beans )

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Input: 1 large clove garlic, peeled and sliced

1 large clove garlic , peeled and sliced

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Input: 1/4 cup olive oil


Input: Salt, if desired


Input: Freshly ground black pepper


Input: Freshly grated imported Parmesan cheese, preferably parmigiano reggiano

Freshly grated imported Parmesan cheese , preferably parmigiano reggiano

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Input: 4 cups shredded romaine lettuce


Input: 1 cup fresh peas, shelled (if not available, substitute frozen peas)

1 cup fresh peas , shelled ( if not available , substitute frozen peas )

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Input: 2 medium zucchini, scrubbed well and cut into sticks 1 1/2 inches long by 1/2 inch wide

2 medium zucchini , scrubbed well and cut into sticks 1$1/2 inches long by 1/2 inch wide

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

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Input: 3/4 cup Italian arborio rice (see note)

3/4 cup Italian arborio rice ( see note )

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Input: 2 medium ripe tomatoes, peeled, cored and cut into one-inch pieces

2 medium ripe tomatoes , peeled , cored and cut into one-inch pieces

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Input: 2 medium carrots, peeled and thinly sliced

2 medium carrots , peeled and thinly sliced

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Input: 1/3 pound fresh green beans, cut into 1 1/2-inch pieces (about 1 1/2 cups)

1/3 pound fresh green beans , cut into 1$1/2-inch pieces ( about 1$1/2 cups )

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Input: 1/4 teaspoon loosely packed saffron stems or 1/8 teaspoon powdered saffron

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Input: 9 cups chicken or beef stock, degreased, or vegetable stock

9 cups chicken or beef stock , degreased , or vegetable stock

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Input: Freshly ground black pepper to taste

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Input: 3 slices crusty country bread


Input: 1/8 teaspoon salt


Input: 1 teaspoon olive oil


Input: 2 large eggs


Input: 5 egg whites


Input: 1 1/2 ounces Parmigiano Reggiano (7 heaping tablespoons coarsely grated)

1$1/2 ounces Parmigiano Reggiano ( 7 heaping tablespoons coarsely grated )

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Input: 1 orange


Input: 4 blood sausages


Input: 1/3 cup long-grain rice


Input: 1 1/2 pounds asparagus


Input: 1 or 2 bunches of chives to yield 1/2 cup

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Input: 8 ounces whole red pepper or 7 ounces chopped, ready-cut red pepper (1 1/2 cups)

8 ounces whole red pepper or 7 ounces chopped , ready-cut red pepper ( 1$1/2 cups )

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Input: 1/2 pound cooked, peeled shrimp

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Input: A few sprigs fresh thyme to yield 1 teaspoon thyme leaves

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Input: 1 teaspoon chopped fresh parsley, plus additional for garnish

1 teaspoon chopped fresh parsley , plus additional for garnish

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Input: 1 teaspoon cumin seeds


Input: Salt, freshly ground pepper to taste

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Input: Fines herbes for garnish


Input: 4 Idaho potatoes


Input: 1 cup cream


Input: 8 ounces butter


Input: Salt and pepper to taste

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


Input: 1/2 cup sugar


Input: 2 Granny Smith apples, peeled and cut into 1-inch wedges

2 Granny Smith apples , peeled and cut into 1-inch wedges

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

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Input: 1/2 bunch fresh chives, chopped

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Input: About 2 1/2 tablespoons Dijon mustard, or to taste

About 2$1/2 tablespoons Dijon mustard , or to taste

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Input: 8 slices lean ham


Input: 8 slices Gruyere cheese


Input: 2 ounces finely grated Gruyere


Input: 1 cup milk


Input: 1 vanilla bean, halved lengthwise

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Input: 3 egg yolks


Input: 1/4 cup sugar


Input: 1 1/4 cups plus 2 tablespoons flour

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Input: 2 ounces cold butter, cut into pieces

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

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Input: 1 tablespoon confectioners' sugar, plus more for garnish

1 tablespoon confectioners' sugar , plus more for garnish

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Input: 2 to 3 tablespoons ice water

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Input: 2 pints strawberries, hulled and slice

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Input: 4 uncooked garlic pork sausages (about 1 1/2 pounds)

4 uncooked garlic pork sausages ( about 1$1/2 pounds )

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Input: 1 1/2 pounds Idaho potatoes


Input: Bouquet garni (1 sprig fresh thyme, 1 bay leaf, 1/2 bunch Italian parsley tied together in a leek leaf)

Bouquet garni ( 1 sprig fresh thyme , 1 bay leaf , 1/2 bunch Italian parsley tied together in a leek leaf )

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

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Input: 1 teaspoon coarse salt


Input: 1 teaspoon whole black peppercorns


Input: 4 shallots, chopped


Input: 4 teaspoons balsamic vinegar


Input: 8 teaspoons olive oil


Input: 2 sprigs fresh tarragon


Input: 1 teaspoon chopped fresh ginger


Input: Freshly ground black pepper to taste

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Input: 2 egg yolks


Input: 2 teaspoons heavy cream


Input: 1/4 pound butter, for pan frying

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Input: 5 pounds chicken backs and necks

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Input: 5 quarts water


Input: 2 cloves


Input: 1 medium yellow onion, unpeeled

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Input: 1 sprig fresh parsley


Input: 1 rib celery, roughly chopped

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Input: 1 1/2 pounds salt cod, soaked overnight, boiled until tender, then drained and cooled

1$1/2 pounds salt cod , soaked overnight , boiled until tender , then drained and cooled

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Input: 16 slices sandwich bread


Input: 2 ounces butter


Input: 1 tablespoon chopped Italian parsley


Input: Freshly ground pepper to taste

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


Input: 2 chicken breasts, on the bone, split and skinned

2 chicken breasts , on the bone , split and skinned

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Input: 3 pounds chicken gizzards, washed

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Input: Kosher salt to taste


Input: 5 black peppercorns


Input: 1 1/2 pounds peeled potatoes, boiled and drained

1$1/2 pounds peeled potatoes , boiled and drained

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Input: Kosher salt to taste


Input: 1 teaspoon finely chopped fresh mint

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Input: 1/2 teaspoon freshly ground pepper


Input: 1 clove garlic, peeled and crushed

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Input: Pinch ground nutmeg


Input: 1 teaspoon mustard powder


Input: 1 teaspoon fresh lemon juice


Input: 8 ounces plain low-fat yogurt


Input: 1 teaspoon light brown sugar


Input: 2 pounds fresh fava beans, shelled

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Input: Whipped cream or ice cream

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


Input: 2 tablespoons shelled pumpkin seeds


Input: 1 tablespoon extra-virgin olive oil


Input: 4 teaspoons minced fresh ginger


Input: 2 large cloves garlic, minced

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Input: 1 1/2 teaspoons ground cumin


Input: 4 cups cubed raw pumpkin


Input: 5 1/2 cups water


Input: Juice of 1/2 lemon


Input: Salt and freshly ground pepper

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Input: 1 tablespoon finely chopped fresh cilantro

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Input: 1 1/4 cups flour


Input: 1 teaspoon sugar


Input: 5/8 teaspoon salt


Input: 6 tablespoons cold, unsalted butter

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Input: 1 1/4 tablespoons vegetable shortening, like Crisco

1$1/4 tablespoons vegetable shortening , like Crisco

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Input: 2 1/2 tablespoons cold water


Input: 10 tart apples


Input: 1 cup sugar


Input: 1/2 chicken, 1 1/2 to 2 pounds, in pieces

1/2 chicken , 1$1/2 to 2 pounds , in pieces

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: Flour for dredging chicken


Input: Salt and freshly ground pepper to taste

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

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Input: 2 to 3 tablespoons olive oil

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Input: 1 medium-size onion


Input: 2 ribs celery, cleaned and trimmed

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Input: 1 carrot, scraped


Input: 1 clove garlic


Input: 1 cup chicken broth


Input: 1/2 teaspoon dried tarragon


Input: 1 bay leaf


Input: 1/2 pound mushrooms


Input: 2 tablespoons, chopped parsley


Input: 1 pound fresh cranberries


Input: 3/4 cup sugar


Input: 1/2 cup water


Input: 1/4 cup orange juice


Input: 6 tablespoons Grand Marnier


Input: 2/3 cup coarsely chopped pecans


Input: 1 pound thin-skinned potatoes


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

16 ounces whole onion or 14 ounces chopped , ready-cut onion ( 3$1/3 cups )

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Input: 2 teaspoons olive oil


Input: Few sprigs fresh sage to yield 1 tablespoon chopped

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Input: 2 ounces thinly sliced prosciutto


Input: 2 cups frozen peas


Input: 1/2 cup no-salt-added beef stock


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper


Input: 1 pound fennel


Input: Pan spray


Input: 1 large clove garlic


Input: 1/2 cup no-salt-added beef stock


Input: 1/2 cup no-salt-added tomato purée


Input: 1/2 teaspoon sugar


Input: Freshly ground black pepper to taste

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

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Input: 9 tablespoons butter, softened


Input: 1 cup plus 2 tablespoons granulated sugar

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Input: 1 cup rolled oats (not instant)

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Input: 1 1/2 cups flour


Input: 1 teaspoon cinnamon


Input: 1/4 teaspoon nutmeg


Input: 1 teaspoon baking soda


Input: Pinch of salt


Input: 1 2/3 cup dark brown sugar


Input: 2 eggs


Input: 1 teaspoon vanilla extract


Input: 1 cup finely diced mango


Input: 2/3 cup chopped pecans


Input: 1/4 cup heavy cream


Input: 1 cup shredded unsweetened coconut


Input: 2 heads fennel


Input: 4 tablespoons extra-virgin olive oil


Input: Coarse salt and freshly ground pepper to taste

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Input: 2 shallots, chopped


Input: 1 clove garlic, minced


Input: 1 1/2 pounds sea scallops


Input: Juice of 1 orange (about 1/2 cup)

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Input: 2 tablespoons balsamic vinegar


Input: 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)

1 tablespoon fresh rosemary leaves ( or 1 teaspoon dried )

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Input: 6 heads endive


Input: 2 tablespoons unsalted butter


Input: 4 tablespoons extra-virgin olive oil


Input: Juice of 1 lemon


Input: Coarse salt and freshly ground pepper to taste

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Input: 16 sea scallops


Input: 2 tablespoons flat-leaf parsley, chopped

2 tablespoons flat-leaf parsley , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 large sea scallops


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

1 teaspoon fresh thyme ( or 1/2 teaspoon dried )

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

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Input: 4 tablespoons extra-virgin olive oil


Input: 2 heads radicchio


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 lemon


Input: cut into quarters 4 sprigs fresh thyme if available

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Input: 2 tablespoons butter


Input: 1/3 cup finely chopped onions


Input: 1/4 cup finely diced celery


Input: 1/4 cup finely diced carrots


Input: 1 teaspoon finely minced garlic


Input: 1 cup plus 1 tablespoon flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


Input: 3/4 cup fresh or canned beef or chicken broth

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

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Input: 1/4 teaspoon dried thyme


Input: 1/2 bay leaf


Input: 2 sprigs fresh parsley


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste


Input: 1 3/4 pounds fresh chicken livers


Input: 2 tablespoons ground or rubbed sage

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

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Input: 3/4 cup corn, peanut or vegetable oil

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

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Input: 1/2 cup finely chopped parsley


Input: 4 large Long Island potatoes, about 1 1/2 pounds

4 large Long Island potatoes , about 1$1/2 pounds

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

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Input: 4 large parsnips, about 1 pound

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

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Input: 2 tablespoons butter


Input: 1/2 cup milk


Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 head escarole


Input: 2 tablespoons olive oil


Input: 1 clove garlic, minced


Input: 3 scallions, chopped


Input: 2 tablespoons fresh ginger, chopped

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

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Input: 1 head escarole (about 1 pound)

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

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Input: 1 quart chicken stock


Input: 1/4 pound spaghettini


Input: 2 tablespoons olive oil


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 egg, beaten


Input: Freshly grated Parmesan cheese


Input: 1/4 ounce package yeast


Input: 1 1/2 cups warm water


Input: 3 cups flour


Input: 2 tablespoons olive oil


Input: Coarse salt


Input: 1 1/2 pounds escarole


Input: 2 tablespoons olive oil


Input: 3 cloves garlic


Input: 10 black olives, pitted and sliced

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

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Input: 1 2-ounce can flat anchovies, chopped

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

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Input: 1/2 cup pine nuts


Input: 1/2 cup raisins


Input: 1 tablespoon capers, rinsed and drained

1 tablespoon capers , rinsed and drained

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

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Input: Freshly ground pepper


Input: 1 1/4 ounce Absolut Vodka


Input: 5 ounces Dr. Brown's cream soda

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

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Input: Lime slice


Input: 1 cup loosely packed young spinach leaves

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Input: 1 cup mache


Input: 4 fresh sage leaves


Input: 2 tablespoons fresh chervil leaves


Input: 1/2 cup dandelion greens


Input: 2 cloves garlic, peeled and chopped

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

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Input: 4 cups chicken broth, homemade or low-sodium canned

4 cups chicken broth , homemade or low-sodium canned

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

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Input: 2 large baking potatoes, peeled and cut into 1/2-inch dice

2 large baking potatoes , peeled and cut into 1/2-inch dice

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

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Input: 2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons fresh lemon juice


Input: 3 tablespoons coarsely chopped mache


Input: 2 teaspoons chopped fresh sage


Input: 2 teaspoons chopped fresh chervil


Input: 1 tablespoon chopped fresh chives


Input: 1 teaspoon finely chopped lemon zest

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

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Input: 3 1/2 tablespoons low-fat milk


Input: 5 tablespoons cold unsalted butter


Input: 2 tablespoons cornstarch


Input: 1 teaspoon ground ginger


Input: 1 cup self-rising flour


Input: 1/4 teaspoon salt


Input: 2 pounds ripe apricots, pitted and halved

2 pounds ripe apricots , pitted and halved

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Input: 1 pint fresh blackberries


Input: 1 tablespoon fresh lemon juice


Input: 1 cup light brown sugar


Input: 1/2 tablespoon soft unsalted butter


Input: Whipped cream or ice cream

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


Input: 1/2 cup flour


Input: 1/3 cup buttermilk


Input: Whipped cream


Input: 4 tablespoons softened unsalted butter


Input: 1 teaspoon cinnamon


Input: 1 cup light brown sugar


Input: 2 tablespoons cornstarch


Input: 3 pounds ripe nectarines, pitted and cut in eighths

3 pounds ripe nectarines , pitted and cut in eighths

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

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Input: 1 tablespoon fresh lemon juice


Input: 1 extra-large egg


Input: Pinch of salt


Input: 2 teaspoons baking powder


Input: 1 cup all-purpose flour


Input: 1 tablespoon quick-cooking tapioca


Input: 1/2 cup plus 3 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 1 1/2 cups raspberries


Input: 4 1/2 tablespoons unsalted butter


Input: 2 cups pitted, halved fresh cherries (about 1 pound)

2 cups pitted , halved fresh cherries ( about 1 pound )

B-QTY B-UNIT B-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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup blueberries


Input: 3 tablespoons butter


Input: Juice of 1 lemon


Input: 3 tablespoons water


Input: 1 tablespoon plus 1/3 cup peanut, vegetable or corn oil

1 tablespoon plus 1/3 cup peanut , vegetable or corn oil

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

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Input: 1/2 cup flour


Input: 3 cups fresh bread crumbs


Input: Salt and freshly ground pepper to taste

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

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Input: 1 egg


Input: 8 small fillets of sole, flounder or fluke, about 1 1/2 pounds

8 small fillets of sole , flounder or fluke , about 1$1/2 pounds

B-QTY O B-UNIT O 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red wine vinegar


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon finely chopped parsley


Input: Salt to taste


Input: 1 tablespoon imported mustard, preferably Dijon

1 tablespoon imported mustard , preferably Dijon

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

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Input: 3/4 cup 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large unblemished leeks, about 2 pounds

4 large unblemished leeks , about 2 pounds

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

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Input: 1 pound saucisson a l'ail (garlic sausage) in one piece

1 pound saucisson a l'ail ( garlic sausage ) in one piece

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

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Input: 6 cloves garlic, peeled


Input: 1/2 pound salt pork, coarsely chopped

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

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Input: 4 shallots, peeled


Input: 8 Toulouse sausages (see note) Approximately

8 Toulouse sausages ( see note ) Approximately

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

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Input: 1 tablespoon tomato puree


Input: 3 cups dry vermouth or white wine

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

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Input: 1 onion studded with cloves

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


Input: Bouquet garni (thyme, parsley and bay tied in a cheesecloth)

Bouquet garni ( thyme , parsley and bay tied in a cheesecloth )

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

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Input: 2 pounds boned loin of pork

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

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Input: 1/2 pound fresh pork rind


Input: 2 pounds lamb shoulder cut in 1 1/2-inch pieces

2 pounds lamb shoulder cut in 1$1/2-inch pieces

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

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Input: 1 cup beef, pork or chicken stock

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

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Input: 1 onion, chopped


Input: 6 to 8 cups hot cooked rice

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Input: 1 cup water


Input: 1/3 cup dark soy sauce


Input: 1/3 cup mirin


Input: 1 1/2 pounds white navy beans


Input: 5 quarts water


Input: 2 4-pound ducks


Input: Coarse salt to taste


Input: 2 carrots, whole


Input: Light soy sauce


Input: 1/2 pound beef, sliced paper-thin

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

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Input: 2 long onions or 1 medium round onion

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

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Input: 3 tablespoons salad oil


Input: 2 tablespoons fresh ginger juice (see Step 1 in Marinade recipe)

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

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


Input: 1 thinly sliced lemon


Input: 2 tablespoons sake


Input: 1/2 pound chicken thigh meat


Input: 8 large mushrooms


Input: 2 ounces butter


Input: 1/2 pound medium-sized shrimp


Input: Coarse salt


Input: 2 tablespoons finely chopped green onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 knob fresh ginger


Input: 6 tablespoons sake


Input: 3 tablespoons light soy sauce


Input: 2 tablespoons very finely chopped green onions

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Input: 1 pound sea bass fillets or fillets of other white-fleshed fish, skin on or off as you wish

1 pound sea bass fillets or fillets of other white-fleshed fish , skin on or off as you wish

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


Input: 3 tablespoons light soy sauce


Input: 6 tablespoons sake


Input: 1 knob fresh ginger


Input: 1 1/2 cups snow peas or sugar snap peas

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Input: 5 pounds pears, preferably Bartlett

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

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Input: Grated zest of a lemon


Input: 2 tablespoons fresh lemon juice


Input: 16 ounces frozen apple juice concentrate, thawed

16 ounces frozen apple juice concentrate , thawed

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Input: 1 vanilla bean, split lengthwise

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

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Input: 2 cups water


Input: 3 tablespoons white vinegar


Input: 1 tablespoon sugar


Input: 2 tablespoons lemon juice


Input: 2 small cucumbers


Input: 2 teaspoons hot, red-pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small pineapple


Input: 2 tablespoons finely chopped garlic


Input: 2 tablespoons whole peppercorns, coarsely crushed

2 tablespoons whole peppercorns , coarsely crushed

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Input: 2 tablespoons lemon juice


Input: 5 pounds chicken bones including necks, backs and wings

5 pounds chicken bones including necks , backs and wings

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Input: 8 cups water


Input: 2 ribs celery, cut in half

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Input: 20 dried, hot, red peppers

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Input: 1 three-pound chicken


Input: 1/4 cup chopped fresh coriander leaves or use 1 tablespoon crushed coriander seeds

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

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


Input: 3/4 pound bean sprouts


Input: 2 cups rich chicken stock (see recipe)

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Input: 3 or 4 fresh, hot, red or green chili peppers

3 or 4 fresh , hot , red or green chili peppers

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Input: 1 pound shrimp, shelled and deveined, about 2 cups

1 pound shrimp , shelled and deveined , about 2 cups

B-QTY B-UNIT 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 NoPAREN NoPAREN NoPAREN


Input: 1 cup finely minced heart of celery

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

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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound medium egg noodles


Input: 1 1/2 pounds lean, boneless pork, cut into five equal-size portions

1$1/2 pounds lean , boneless pork , cut into five equal-size portions

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

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


Input: 1/2 cup finely chopped fresh coriander

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

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Input: 1 cup finely chopped scallions


Input: 4 eggs


Input: 3 tablespoons finely minced garlic


Input: 2 tablespoons olive oil


Input: 4 pears


Input: 1 3-inch cinnamon stick


Input: 2 cloves


Input: 5 slices ginger


Input: 3 star anise


Input: 2 1/2 cups sugar


Input: 1/4 tablespoon freshly ground black pepper

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

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Input: 1/3 cup flour


Input: 1 1/2 cups chicken broth


Input: 6 ounces heavy cream


Input: 2 tablespoons mixed chopped fresh herbs, equal parts oregano, basil, thyme, or 1 tablespoon of mixed dried herbs

2 tablespoons mixed chopped fresh herbs , equal parts oregano , basil , thyme , or 1 tablespoon of mixed dried herbs

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


Input: 1 cup peanut oil for frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons peanut oil


Input: 1 teaspoon salt or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ground black pepper


Input: 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried

1 tablespoon chopped fresh oregano , or 1/2 tablespoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: 2 cups milk


Input: 8 ounces bread crumbs


Input: 1 tablespoon chopped fresh sweet basil, or 1/2 tablespoon dried

1 tablespoon chopped fresh sweet basil , or 1/2 tablespoon dried

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

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Input: 1 tablespoon chopped fresh thyme, or 1/2 tablespoon dried

1 tablespoon chopped fresh thyme , or 1/2 tablespoon dried

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Input: 4 half-pints fresh blackberries


Input: Confectioners' sugar, for garnish


Input: 1 poblano pepper


Input: 4 ounces goat cheese


Input: 2 tablespoons pine nuts, roasted

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Input: 1 tablespoon of an equal mix of minced fresh thyme, oregano, basil, or 1/2 tablespoon of same herbs, dried

1 tablespoon of an equal mix of minced fresh thyme , oregano , basil , or 1/2 tablespoon of same herbs , dried

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Input: 1 pheasant weighing approximately 2 pounds

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

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Input: 8 slices bacon


Input: 2 pounds wild boar roast from the hind quarter (pork or veal roast can be substituted)

2 pounds wild boar roast from the hind quarter ( pork or veal roast can be substituted )

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

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Input: 3/4 cup all-purpose flour, plus additional for rolling

3/4 cup all-purpose flour , plus additional for rolling

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Input: 1/2 cup heavy cream


Input: 2 tablespoons unsalted butter


Input: 3/4 cup fresh lemon juice


Input: 2 teaspoons grated lemon zest


Input: 1 1/4 cups plus 2 tablespoons sugar

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Input: 4 eggs


Input: 1/4 teaspoon almond extract


Input: 1 tablespoon water


Input: 1 egg yolk


Input: 6 tablespoons unsalted butter, cut into small pieces

6 tablespoons unsalted butter , cut into small pieces

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

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Input: 1/2 teaspoon kosher salt


Input: 2 1/2 tablespoons sugar


Input: 1/4 cup chopped fresh mint leaves

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

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Input: 1/2 cup blanched slivered almonds, lightly toasted

1/2 cup blanched slivered almonds , lightly toasted

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Input: 1 bottle chilled Champagne or sparkling wine

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Input: 1 cup water


Input: 1 cup sugar


Input: 2 cups lightly packed mint leaves and stems, coarsely chopped

2 cups lightly packed mint leaves and stems , coarsely chopped

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Input: 3 tablespoons fresh lemon juice


Input: 8 ounces crumbled goat cheese


Input: 3 plum tomatoes, seeded and diced small

3 plum tomatoes , seeded and diced small

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Input: Kosher salt to taste


Input: 4 roasted red peppers, peeled, seeded, halved lengthwise and cut across into 2-inch pieces

4 roasted red peppers , peeled , seeded , halved lengthwise and cut across into 2-inch pieces

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

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Input: 16 1/4-inch slices French baguette


Input: 1 tablespoon olive oil


Input: 1 large clove garlic, peeled and lightly smashed

1 large clove garlic , peeled and lightly smashed

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Input: 4 teaspoons fresh thyme


Input: Freshly ground pepper to taste

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


Input: 1/4 cup chopped fresh chives


Input: 12 cups mesclun


Input: 2 cups torn Italian parsley


Input: 2 cups torn basil


Input: 1 teaspoon olive oil


Input: 1/2 teaspoon kosher salt


Input: 1/4 cup chopped fresh mint


Input: 6 tablespoons fresh lemon juice


Input: 2 teaspoons Dijon mustard


Input: 1/4 cup olive oil


Input: 2 teaspoons kosher salt


Input: 6 cups sugar snap peas, strung

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Input: 2 tablespoons fresh lemon juice


Input: 5 medium zucchini, halved lengthwise and cut across into 1/4-inch slices

5 medium zucchini , halved lengthwise and cut across into 1/4-inch slices

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Input: 10 black peppercorns


Input: 1/2 teaspoon kosher salt


Input: 1 clove garlic, peeled and crushed

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Input: 1/2 jalapeno pepper, with seeds

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

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Input: 1/3 cup sugar


Input: 2 Idaho potatoes, about 3/4 pound, trimmed

2 Idaho potatoes , about 3/4 pound , trimmed

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Input: 4 large carrots, about 3/4 pound, trimmed and scraped

4 large carrots , about 3/4 pound , trimmed and scraped

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Input: 1 tablespoon butter


Input: 1 cup finely chopped onions


Input: 1 1/2 teaspoons finely minced garlic


Input: 1 tablespoon finely chopped, peeled fresh ginger

1 tablespoon finely chopped , peeled fresh ginger

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Input: 1/2 cup plus 1/3 cup fine fresh bread crumbs

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Input: 1 cup water


Input: 3/4 cup white-wine vinegar


Input: 1 1/2 pounds sea scallops


Input: 1 tablespoon fresh lemon juice


Input: 4 teaspoons coarsely chopped Italian parsley

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Input: 1/2 cup chicken broth, homemade or low-sodium canned

1/2 cup chicken broth , homemade or low-sodium canned

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Input: 1 pound shiitake mushrooms, stemmed and thinly sliced

1 pound shiitake mushrooms , stemmed and thinly sliced

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Input: 4 teaspoons olive oil


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

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

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Input: Freshly ground pepper to taste

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


Input: 3/4 cup heavy cream


Input: 5 pounds fresh fava beans, shelled

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Input: Coarse salt to taste


Input: 1 cup hot chicken stock


Input: 2 tablespoons fresh cilantro, chopped

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Input: 1 green chili, seeded and minced

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Input: 1 teaspoon ground cumin


Input: Freshly ground pepper to taste

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


Input: 2 cloves garlic, finely minced

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Input: 1 pound black turtle beans


Input: 1 onion, chopped


Input: 2 stalks celery, chopped


Input: 1 carrot, chopped


Input: 2 tomatoes, peeled, seeded and chopped (fresh or canned)

2 tomatoes , peeled , seeded and chopped ( fresh or canned )

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

2 cloves garlic , minced ( green part removed )

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Input: 5 teaspoons sea salt


Input: 5 tablespoons extra-virgin olive oil


Input: 12 ounces broccoli rabe, chicory, other wild greens, or cultivated chicory, washed and well trimmed

12 ounces broccoli rabe , chicory , other wild greens , or cultivated chicory , washed and well trimmed

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

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Input: 1/3 to 1/2 cup water


Input: 2 ribs celery, chopped


Input: 1 medium onion, chopped

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


Input: Leaves of fresh thyme for garnishing

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

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Input: 8 ounces dried fava beans


Input: 3 cloves garlic, chopped coarsely (green part removed)

3 cloves garlic , chopped coarsely ( green part removed )

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Input: 1 medium onion, chopped

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


Input: 1 tablespoon fresh thyme leaves


Input: 3 fresh sage leaves


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


Input: Coarse salt to taste


Input: 1 cup hot chicken stock (preferably homemade)

1 cup hot chicken stock ( preferably homemade )

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Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 1 pound navy beans


Input: 1 pound Italian frying green peppers

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

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Input: 1 cup chicken or beef stock or broth

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

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

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

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Input: Pan spray


Input: 1 pound large new potatoes


Input: 1 tablespoon olive oil


Input: 1/2 cup dry red wine


Input: 8 ounces pork tenderloin


Input: 1 clove garlic


Input: Enough sprigs fresh rosemary to yield 1 tablespoon chopped or 2 teaspoons dried rosemary

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

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Input: Cream and sugar for passing

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


Input: 1/4 cup heavy cream


Input: 1/2 cup lightly salted or unsalted butter

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Input: 1 cup sugar


Input: 4 thick slices of bacon


Input: Lemon wedges


Input: 6 to 8 quinces


Input: Lemon juice


Input: Salt and pepper to taste

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


Input: 2 whole shad fillets, 2 1/2 pounds total

2 whole shad fillets , 2$1/2 pounds total

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

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Input: Lemon wedges


Input: Salt and pepper to taste

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


Input: 12 thick slices bacon or salt pork

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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: 6 whole shad fillets, about 8 pounds

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Input: 1 1/2 tablespoons extra-virgin olive oil

1$1/2 tablespoons extra-virgin olive oil


Input: 3 hanger steaks, about 10 ounces each

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 tablespoon chopped chervil


Input: 2 tablespoons heavy cream or creme fraiche (optional)

2 tablespoons heavy cream or creme fraiche ( optional )

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Input: 4 ounces fresh mushrooms, sliced thin

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Input: 1 tablespoon Cognac or brandy


Input: 2 tablespoons dry white wine


Input: 6 tablespoons veal stock


Input: 2 prepared uncooked paupiettes of turkey stuffed with sweetbreads and mushrooms

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Input: 2 tablespoons finely minced shallots


Input: 1/2 tablespoon vegetable oil


Input: 1 tablespoon finely chopped chives, optional

1 tablespoon finely chopped chives , optional

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Input: 2 tablespoons unsalted butter


Input: 1 cup frozen peas


Input: 1 bay leaf


Input: 1/2 teaspoon thyme


Input: 1 cup canned imported tomatoes with liquid

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

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Input: 3 tablespoons corn, peanut or vegetable oil

3 tablespoons corn , peanut or vegetable oil

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Input: 1 cup dry white wine


Input: 1 egg, lightly beaten


Input: Freshly ground pepper to taste


Input: Salt to taste if desired

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


Input: 2 teaspoons grated orange peel


Input: 1 1/2 pounds ground lean pork


Input: 4 egg yolks


Input: 1 1/2 envelopes unflavored gelatin


Input: 1/2 cup sugar


Input: 1/2 cup dried currants


Input: 1 vanilla bean or 1 teaspoon vanilla extract

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Input: 1/2 cup minute tapioca


Input: 2 cups heavy cream


Input: Dash of brandy


Input: 3 cups milk


Input: 1 lemon


Input: 1 cup grated mozzarella cheese


Input: 3 slices prosciutto


Input: 3 pats butter


Input: 1 1/2 pounds turkey breast (skinless and boneless)

1$1/2 pounds turkey breast ( skinless and boneless )

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Input: 4 tablespoons sweet butter


Input: 4 tablespoons vegetable oil


Input: 1 apple, peeled and diced

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Input: 1 medium-size onion, peeled and diced

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Input: 1 teaspoon coriander


Input: 1 tablespoon chopped parsley


Input: 1 carrot, minced


Input: 1 stalk celery, minced


Input: 1/2 onion, minced


Input: 2 cups turkey or chicken stock

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Input: 1 cup white wine


Input: 1 cup heavy cream


Input: 1 tablespoon curry powder


Input: 2 pounds turkey breast (membrane removed from the middle)

2 pounds turkey breast ( membrane removed from the middle )

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Input: 3 egg whites


Input: 1 1/2 cups light 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: Dash of nutmeg


Input: 1 cup dry white wine


Input: 2 tablespoons sweet butter


Input: 1 tablespoon vegetable oil


Input: 3/4 cup all-purpose flour


Input: 1 1/2 pounds turkey breast (skinless and boneless)

1$1/2 pounds turkey breast ( skinless and boneless )

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Input: Salt and pepper to taste

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


Input: 1/2 pint heavy cream


Input: Salt and white pepper, to taste

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

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Input: 1 cup soft bread crumbs


Input: 1/2 teaspoon ground nutmeg (or to taste)

1/2 teaspoon ground nutmeg ( or to taste )

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

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Input: 1 teaspoon ground cinnamon (or to taste)

1 teaspoon ground cinnamon ( or to taste )

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

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Input: 8 tablespoons butter


Input: 1 large head cauliflower


Input: Juice of 1 lemon


Input: Salt and black pepper, to taste

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

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Input: 2 bunches scallions, cut into quarter-inch lengths

2 bunches scallions , cut into quarter-inch lengths

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

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Input: 6 tablespoons butter or olive oil, or to taste

6 tablespoons butter or olive oil , or to taste

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

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Input: 2 large bunches Swiss chard, with stems, washed

2 large bunches Swiss chard , with stems , washed

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

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

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

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

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Input: Salt, black pepper and oregano, to taste

Salt , black pepper and oregano , to taste

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

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Input: 1/2 cup olive oil


Input: 4 cups fresh brussels sprouts


Input: Salt to taste


Input: 4 to 8 tablespoons butter, as desired

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

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Input: 2 or 3 crushed garlic cloves (or to taste)

2 or 3 crushed garlic cloves ( or to taste )

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

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Input: Juice of 1/2 lemon, or to taste

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

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Input: Grated Parmesan cheese, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bunches broccoli


Input: 6 tablespoons butter or olive or peanut oil, or to taste

6 tablespoons butter or olive or peanut oil , or to taste

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

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Input: 6 medium baking potatoes, washed but not peeled and cut up as for large french fries

6 medium baking potatoes , washed but not peeled and cut up as for large french fries

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

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Input: 3 tablespoons lemon juice and soy sauce, mixed in equal parts, or to taste

3 tablespoons lemon juice and soy sauce , mixed in equal parts , or to taste

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


Input: Salt, to taste


Input: 1/4 cup olive oil (or to taste)

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

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Input: 6 cloves garlic, cut in half

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

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Input: 2 cups bread crumbs


Input: 1 cup finely shredded Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh parsley


Input: 3 cloves garlic, minced


Input: 1 tablespoons oregano


Input: 1/2 teaspoon black pepper


Input: Melted chicken fat or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 fresh artichokes


Input: 2 cups bulk breakfast sausage


Input: 2 medium onions, chopped

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


Input: 1 or 2 ribs celery, chopped

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

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Input: Poultry seasoning, to taste


Input: Salt and black pepper, to taste

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

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Input: 1/2 cup chopped parsley


Input: 3 to 4 cups cubed day-old white bread

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

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Input: 1/2 cup chopped parsley


Input: 3 to 4 cups cubed day-old white bread

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

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Input: 1 pint shucked oysters, with liquid

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

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Input: Salt, white pepper and red pepper, to taste

Salt , white pepper and red pepper , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon fresh lemon juice


Input: Crushed savory, to taste

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


Input: 4 scallions, chopped


Input: 1/2 cup celery, chopped


Input: 6 tablespoons chicken fat (or more, to taste)

6 tablespoons chicken fat ( or more , to taste )

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

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Input: 1 tablespoon Armagnac


Input: 1/2 cup heavy cream


Input: 1 teaspoon fresh lemon juice


Input: 8 ounces dried mission figs, stemmed

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

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Input: 1 vanilla bean, split


Input: 3 2-by- 1/4-inch strips lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 8 Macintosh apples, peeled, cored and cut into 3/4-inch chunks

8 Macintosh apples , peeled , cored and cut into 3/4-inch chunks

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

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Input: 1 2-inch cinnamon stick


Input: 8 cups water


Input: 4 teaspoons kosher salt


Input: 2 cups yellow cornmeal


Input: 1 cup mascarpone cheese


Input: Freshly ground pepper to taste

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


Input: 2 cups whole milk


Input: 1 vanilla bean, split


Input: 6 egg yolks


Input: 3/4 cup sugar


Input: 2 pints sour cream


Input: Peel of 1 lemon, removed in fine strips with a zester (for garnish)

Peel of 1 lemon , removed in fine strips with a zester ( for garnish )

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

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


Input: 1 tablespoon black peppercorns


Input: 1 1/2 cups sugar


Input: 2 bottles fruity red wine (like Beaujolais)

2 bottles fruity red wine ( like Beaujolais )

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

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Input: 6 tablespoons sugar


Input: 3 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sheets phyllo dough (keep covered with a damp cloth)

6 sheets phyllo dough ( keep covered with a damp cloth )

B-QTY B-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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Input: 4 Cornish hens, 1 1/2 pounds each

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

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Input: 1 tablespoon fresh lemon juice


Input: 4 Cornish hens, 1 1/2 pounds each

B-QTY B-NAME I-NAME O 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: 5 teaspoons kosher salt


Input: 8 cups arugula, tough stems removed

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

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Input: 5 tablespoons fresh rosemary, finely chopped

5 tablespoons fresh rosemary , finely chopped

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

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Input: 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped

1/2 cup oil-packed sun-dried tomatoes , drained and finely chopped

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

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Input: 4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup beef, veal or duck-and-veal demi-glace (see note)

1 cup beef , veal or duck-and-veal demi-glace ( see note )

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

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Input: 1/4 cup balsamic vinegar


Input: 1/2 cup heavy cream


Input: 1/2 cup whole milk


Input: 3 eggs


Input: Vegetable oil spray


Input: 8 strips thickly cut bacon


Input: 1 teaspoon fresh thyme, finely chopped

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

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Input: 1/2 cup freshly grated Parmesan


Input: 1 1/2 teaspoons kosher salt


Input: 4 cloves garlic, peeled and finely chopped

4 cloves garlic , peeled and finely chopped

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

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Input: 1/4 cup Italian parsley, finely 'hopped

1/4 cup Italian parsley , finely 'hopped

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

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Input: 1 teaspoon grated lemon zest


Input: Freshly ground pepper to taste

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


Input: 1 1/2 pounds portobello mushrooms, stemmed and cut into 1/2-inch dice

1$1/2 pounds portobello mushrooms , stemmed and cut into 1/2-inch dice

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: 1 small onion, peeled and chopped

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

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Input: 4 tablespoons unsalted butter, softened, plus butter for bowl

4 tablespoons unsalted butter , softened , plus butter for bowl

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups vegetable oil for frying

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

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Input: Caviar and creme fraiche, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: 2 teaspoons salt


Input: 1 ounce fresh yeast or two packages dry yeast

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons tepid milk


Input: 2 tablespoons sugar


Input: 1 egg, lightly beaten


Input: 3/4 cup buckwheat flour, plus more for dusting

3/4 cup buckwheat flour , plus more for dusting

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

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Input: 3/4 cup bread flour


Input: 1/3 cup freshly grated Parmigiano-Reggiano


Input: 6 ounces fontina, taleggio or montasio cheese in thin slices

6 ounces fontina , taleggio or montasio cheese in thin slices

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

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Input: 1 pound pizzoccheri (Italian buckwheat tagliatelle)

1 pound pizzoccheri ( Italian buckwheat tagliatelle )

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

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Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cabbage or Swiss chard, shredded 1/2 inch wide

2 cups cabbage or Swiss chard , shredded 1/2 inch wide

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

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Input: 8 ounces Yukon gold potatoes, peeled and sliced 1/4 inch thick

8 ounces Yukon gold potatoes , peeled and sliced 1/4 inch thick

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

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Input: Salt to taste


Input: 4 tablespoons unsalted butter


Input: 1 cup thinly sliced onion


Input: 2 teaspoons fresh sage leaves, chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced parsley


Input: 1 1/2 tablespoons cooking oil


Input: 2 cups dry white wine


Input: 2 cups finely chopped ripe plum tomatoes (or drained canned plum tomatoes)

2 cups finely chopped ripe plum tomatoes ( or drained canned plum tomatoes )

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

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


Input: 1 slice fresh ginger, minced

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

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Input: 2 cloves garlic, minced


Input: 1 1/2 cups finely chopped onion


Input: 1 cup finely chopped carrot


Input: 1/2 teaspoon cumin seeds


Input: 1/2 teaspoon mustard seeds


Input: 1/4 teaspoon fennel seeds


Input: 2 tablespoons finely minced parsley


Input: 2 tablespoons dry bread crumbs


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: Small, boned leg of lamb, about 3 1/2 pounds boned weight, not rolled

Small , boned leg of lamb , about 3$1/2 pounds boned weight , not rolled

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


Input: 4 pounds very small lamb shanks, preferably no larger than about 1/2 pound each (see note)

4 pounds very small lamb shanks , preferably no larger than about 1/2 pound each ( see note )

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

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


Input: 3 tablespoons softened butter


Input: 3 tablespoons very finely chopped peeled ripe tomatoes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup well-seasoned veal stock


Input: 1/2 cup dry white wine


Input: 2 tablespoons finely minced green pepper

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

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Input: 1 tablespoon finely minced pitted nicoise olives

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons finely minced fresh thyme

1$1/2 teaspoons finely minced fresh thyme

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

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Input: 2 cloves garlic, finely minced

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

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Input: 2 tablespoons finely minced sweet red pepper

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced parsley


Input: 2 tablespoons olive oil


Input: 1/2 cup finely minced onion


Input: 1/3 cup chopped scallions


Input: 1 tablespoon flour


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: 2 pounds lamb shoulder cut into pieces about 1 by 2 inches (with some bone)

2 pounds lamb shoulder cut into pieces about 1 by 2 inches ( with some bone )

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

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

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


Input: 2 tablespoons cooking oil


Input: 1 medium onion, chopped

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


Input: 2 cloves garlic, minced


Input: 1/2 cup dry white wine


Input: 1/4 pound lamb's lettuce (mache), rinsed and dried

1/4 pound lamb's lettuce ( mache ) , rinsed and dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh green peas


Input: 12 small whole new potatoes, peeled

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Input: 1 tablespoon butter


Input: 1/2 teaspoon grated lemon zest


Input: 1/2 teaspoon rosemary


Input: 1/2 cup chicken stock


Input: Salt and freshly ground black pepper

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Input: 1/2 teaspoon Dijon mustard


Input: 1/2 teaspoon minced fresh rosemary


Input: 2 1/2 tablespoons sherry wine vinegar


Input: 1 very small rack of lamb, 8 tiny well- trimmed chops, about 1 pound

1 very small rack of lamb , 8 tiny well- trimmed chops , about 1 pound

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Input: 1/2 cup of extra virgin olive oil

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Input: 4 to 5 slices white bread, grated

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Input: 1/2 tablespoon chopped parsley


Input: 1/2 tablespoon chopped cilantro


Input: 1/4 cup Miracle Whip


Input: 1 tablespoon Dijon mustard


Input: 1 egg


Input: White pepper to taste


Input: 1 cup very fine cracker crumbs (made from saltines) or fine bread crumbs

1 cup very fine cracker crumbs ( made from saltines ) or fine bread crumbs

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Input: 2 tablespoons unsalted butter


Input: 2 tablespoons flour


Input: 2 cups milk


Input: 4 slices country bread or 4 buttermilk biscuits

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Input: 1 pound crab meat


Input: Freshly ground black pepper to taste

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Input: 3 tablespoons unsalted butter


Input: 1/4 pound dried beef, pulled apart into shreds (Knauss brand is good)

1/4 pound dried beef , pulled apart into shreds ( Knauss brand is good )

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Input: 6 to 8 tablespoons olive oil

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Input: 2 tablespoons butter, plus more for casserole dish

2 tablespoons butter , plus more for casserole dish

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Input: 2 tablespoons flour


Input: 2 cups milk


Input: 1 1/2 cups grated Monterey Jack cheese, plus more for sprinkling

1$1/2 cups grated Monterey Jack cheese , plus more for sprinkling

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Input: 3 1/2 cups cooked elbow macaroni


Input: 3/4 cup coarse bread crumbs (made from stale bread cut in little cubes)

3/4 cup coarse bread crumbs ( made from stale bread cut in little cubes )

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Input: 1 cup canned Italian plum tomatoes, drained

1 cup canned Italian plum tomatoes , drained

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Input: 1 cup small cubes roasted country ham

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Input: 3 tablespoons wine vinegar


Input: 1 1/2 teaspoons Dijon mustard


Input: 1 tablespoon chopped fresh chervil


Input: 1 tablespoon chopped fresh tarragon


Input: 3 to 4 chopped shallots


Input: Salt and pepper


Input: 4 tablespoons bread crumbs


Input: 2 broiling chickens


Input: 5 tablespoons melted butter


Input: 5 heaping tablespoons chopped parsley


Input: 2 heaping tablespoons chopped scallion


Input: 1 cup milk


Input: 3 tablespoons lard, beef drippings, shortening or oil

3 tablespoons lard , beef drippings , shortening or oil

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Input: 1/2 cup vanilla sugar


Input: 2 large egg yolks


Input: 1 1/4 cups heavy cream


Input: 1 tablespoon lemon juice


Input: 4 to 5 ripe pears


Input: 1 cup flour, approximately


Input: Pinch of salt


Input: 1 large egg


Input: 1/4 cup vanilla sugar (see note)

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Input: 1/2 cup soft butter


Input: 3 to 4 tablespoons fruity olive oil or walnut oil

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Input: 1/2 sweet red pepper, seeded and coarsely chopped

1/2 sweet red pepper , seeded and coarsely chopped

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Input: 2 dried red chilies


Input: 1 pound small sausages (see note)

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Input: 1 large head cauliflower (see note)

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Input: 2 eggs


Input: 1 cup flour


Input: 1/2 teaspoon salt, or to taste

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