Input: Salt and freshly ground black pepper as desired

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Input: 1 medium onion


Input: 1 3-inch strip of orange peel

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Input: 1 4-pound duck


Input: 2 cups water


Input: 1/2 cup honey


Input: Sour cream to garnish, if desired

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

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Input: 1 1/2 cups cranberries


Input: 3 cups cider


Input: 1 12-ounce bag cranberries


Input: Freshly ground black pepper to taste

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Input: 1 bay leaf


Input: 1 small dried hot red pepper

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Input: 2 1/2 cups chicken broth


Input: 1/4 cup roughly chopped carrots


Input: 1/2 cup roughly chopped celery


Input: 2 tablespoons butter


Input: 1/2 cup roughly chopped onions


Input: Flour and butter to grease muffin tins

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Input: 1 cup chopped cranberries


Input: 1/4 cup milk


Input: 1 egg


Input: Boiling water


Input: 2 tablespoons melted butter


Input: Juice and grated rind of one orange

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Input: 1 cup sugar


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1 1/2 teaspoons baking powder


Input: 2 cups flour


Input: 1 1/2 cups pecan halves


Input: 1 tablespoon minced fresh chives


Input: Salt and freshly ground white pepper

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Input: 1/2 cup heavy cream


Input: 1 1/2 cups milk


Input: 1 large onion, chopped

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Input: 1 head cauliflower


Input: 3 tablespoons extra virgin olive oil

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Input: 1 small head garlic


Input: 2 cups cooked kidney beans (see note)

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Input: 4 cups, packed, very finely shredded kale leaves (about 1 bunch)

4 cups , packed , very finely shredded kale leaves ( about 1 bunch )

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Input: Salt and freshly ground black pepper to taste

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Input: 1 pound small boiling potatoes, peeled and sliced 1/2-inch thick

1 pound small boiling potatoes , peeled and sliced 1/2-inch thick

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Input: 3 cloves garlic, minced


Input: 1 medium onion, diced

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Input: 4 tablespoons extra virgin olive oil

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Input: 1/2 pound smoked, cooked garlic sausage like kielbasa

1/2 pound smoked , cooked garlic sausage like kielbasa

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Input: 1 tablespoon chopped fresh coriander


Input: Salt and freshly ground black pepper

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Input: Juice of 1/2 lemon


Input: 1 1/2 cups chicken or vegetable stock, or water

1$1/2 cups chicken or vegetable stock , or water

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Input: 1/4 cup unsweetened apple cider


Input: 1 tablespoon curry powder


Input: 1 large onion, chopped

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Input: 2 tablespoons butter or vegetable oil

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Input: 1 whole butternut squash


Input: 1 cup flaked coconut, available in cans

1 cup flaked coconut , available in cans

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Input: 1/8 teaspoon salt if desired


Input: 2 cups milk


Input: 1/2 teaspoon pure vanilla extract


Input: 4 large eggs


Input: 1 cup sugar


Input: 4 tablespoons butter


Input: Pie Pastry for 9- or 10-inch pie shell

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Input: 1/3 cup graham cracker crumbs


Input: Butter for greasing cake pan

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Input: 1 teaspoon pure vanilla extract


Input: 1 3/4 cups sugar


Input: 4 eggs


Input: 1/2 cup heavy cream


Input: 2 pounds cream cheese at room temperature

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Input: 2 tablespoons Bourbon or brandy


Input: 1/2 pound assorted candied fruits such as are sold for fruitcakes

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Input: 1/4 cup finely grated Parmesan cheese, optional

1/4 cup finely grated Parmesan cheese , optional

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Input: 2 tablespoons finely chopped chives


Input: Freshly ground pepper to taste

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Input: 2 tablespoons brown sugar


Input: Salt to taste if desired

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


Input: 1/3 cup finely chopped shallots or onions

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Input: 6 cups canned tomatoes


Input: 8 or more slices bread, enough to make 2 cups when cubed

8 or more slices bread , enough to make 2 cups when cubed

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Input: 5 tablespoons butter, plus more for spreading

5 tablespoons butter , plus more for spreading

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Input: 2 cups grated white cheese such as Vermont Cheddar, Gruyere or Swiss

2 cups grated white cheese such as Vermont Cheddar , Gruyere or Swiss

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Input: 1 egg yolk


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: 1/8 teaspoon cayenne pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/2 cup heavy cream


Input: 2 1/2 cups milk


Input: 5 tablespoons flour


Input: 4 tablespoons butter


Input: 1 small head cauliflower, leaves removed, about 1 1/2 pounds

1 small head cauliflower , leaves removed , about 1$1/2 pounds

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Input: 1 large or 2 small heads broccoli, about 1 1/2 pounds

1 large or 2 small heads broccoli , about 1$1/2 pounds

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Input: 1/4 cup finely chopped parsley


Input: 2 quarts shucked oysters with their natural liquor

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Input: Freshly ground pepper to taste

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Input: Salt to taste if desired

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


Input: 1/4 teaspoon paprika


Input: 1/2 teaspoon Tabasco sauce


Input: 2 teaspoons Worcestershire sauce


Input: 4 cups heavy cream


Input: 4 cups milk


Input: 1/2 cup finely chopped onion


Input: 1/2 cup finely chopped heart of celery

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Input: 6 tablespoons butter


Input: 1 bay leaf


Input: 1 cup water


Input: 3 cups fresh or canned chicken broth

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Input: 1/4 teaspoon dried thyme


Input: 3 tablespoons flour


Input: 2 teaspoons finely minced garlic


Input: 1 1/2 cups finely chopped onions


Input: 1 tablespoon butter


Input: 1 turkey liver, about 1/4 pound

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Input: 1 turkey gizzard plus 1 turkey heart, about 1/4 pound

1 turkey gizzard plus 1 turkey heart , about 1/4 pound

B-QTY B-NAME I-NAME B-COMMENT B-QTY B-NAME I-COMMENT I-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: Salt to taste if desired

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


Input: 1 egg, well beaten


Input: 1/4 cup melted butter


Input: 1/2 cup finely chopped parsley


Input: 2 cups oven-baked bread crumbs, baked until golden brown

2 cups oven-baked bread crumbs , baked until golden brown

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Input: 1 cup fresh or canned chicken broth

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Input: 2 tablespoons dried leaf sage, chopped

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Input: 1/2 teaspoon dried thyme


Input: 1 bay leaf, finely chopped

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Input: 1 tablespoon garlic


Input: 2 cups finely chopped onions


Input: 2 cups finely chopped celery


Input: 3/4 pound ground pork


Input: 3/4 pound finely ground lean veal

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Input: Giblet gravy (see recipe)

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Input: 1 cup water


Input: 1 cup fresh or canned chicken broth

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Input: 1 turkey neck


Input: 2 onions, about 1/2 pound, peeled

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Input: Freshly ground pepper to taste

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Input: Salt to taste if desired

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


Input: 3 tablespoons corn, peanut or vegetable oil

3 tablespoons corn , peanut or vegetable oil

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Input: 6 cups stuffing such as a pork and sage stuffing (see recipe)

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Input: 1 17-to-20-pound ready-to-cook turkey


Input: 1 teaspoon lemon zest


Input: 2 teaspoons fresh rosemary leaves, coarsely chopped

2 teaspoons fresh rosemary leaves , coarsely chopped

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Input: 1 cup sugar


Input: 1 teaspoon vanilla extract


Input: 4 large eggs


Input: 3/4 teaspoon baking powder


Input: 1/2 teaspoon baking soda


Input: Pinch of salt


Input: 2 3/4 cups flour, plus flour for work surface

2$3/4 cups flour , plus flour for work surface

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Input: 1 cup pine nuts


Input: 1 1/3 cups sugar


Input: 4 large eggs


Input: 3/4 teaspoon baking powder


Input: 1/2 teaspoon baking soda


Input: Pinch of salt


Input: 1 tablespoon espresso powder


Input: 1/2 cup Dutch-style cocoa powder


Input: 2 1/2 cups flour, plus flour for work surface

2$1/2 cups flour , plus flour for work surface

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Input: 1 cup whole hazelnuts, preferably blanched

1 cup whole hazelnuts , preferably blanched

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Input: 1 cup sugar


Input: 1 teaspoon almond extract


Input: 4 large eggs


Input: 3/4 teaspoon baking powder


Input: Pinch of salt


Input: 1/2 teaspoon baking soda


Input: 2 3/4 cups flour, plus flour for work surface

2$3/4 cups flour , plus flour for work surface

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Input: 1 cup whole blanched almonds


Input: Freshly ground black pepper to taste

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Input: 1 tablespoon honey


Input: 1/2 teaspoon ground ginger


Input: 1 tablespoon reduced-sodium soy sauce


Input: 1/4 cup apple-cider vinegar


Input: 2 Granny Smith or other tart apples (about 1 pound)

2 Granny Smith or other tart apples ( about 1 pound )

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Input: 2 teaspoons Oriental sesame oil


Input: 12 ounces whole red cabbage or shredded red cabbage

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Input: 1 large clove garlic


Input: Freshly ground black pepper to taste

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Input: 1/4 cup orange juice concentrate


Input: 1/2 teaspoon ground ginger


Input: 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried

1$1/2 teaspoons fresh rosemary or 1/2 teaspoon dried

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Input: 1/2 teaspoon ground coriander


Input: 8 ounces pork tenderloin


Input: 1 bay leaf


Input: 1 1/2 cups chicken broth


Input: 2 teaspoons ground cumin


Input: 1 cup rice


Input: 1 small clove garlic, peeled and finely minced

1 small clove garlic , peeled and finely minced

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Input: 2 tablespoons finely minced onion


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped parsley


Input: 1/4 cup finely chopped fresh coriander

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Input: 2 tablespoons butter


Input: Salt to taste, if desired

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Input: 1/2 cup milk


Input: 1 white, unblemished cauliflower, about 2 pounds trimmed weight

1 white , unblemished cauliflower , about 2 pounds trimmed weight

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Input: 1/3 cup finely chopped shallots


Input: 1 tablespoon freshly squeezed lemon juice

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Input: 1/2 cup tomato, cored and cut into 1/2-inch cubes

1/2 cup tomato , cored and cut into 1/2-inch cubes

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Input: 1 cup zucchini, ends trimmed, cut into 1/2-inch cubes

1 cup zucchini , ends trimmed , cut into 1/2-inch cubes

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Input: 2 tablespoons butter, approximately


Input: 1/3 cup flour


Input: 2 tablespoons olive oil, approximately

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Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 3/4 pounds sea scallops


Input: 1/2 teaspoon salt


Input: 6 tablespoons unsalted butter, melted

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Input: 1 cup flour


Input: 2 cups milk


Input: 3 eggs


Input: Coarse salt to taste


Input: 6 ripe plantains


Input: Approximately 6 tablespoons vegetable oil


Input: About 2 tablespoons olive oil


Input: 1/2 cup chopped parsley


Input: Coarse salt and freshly ground black pepper

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Input: 1/2 cup guava paste, diced

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Input: 3 cups cooked black beans


Input: 3 cups cooked rice


Input: Kidneys, heart and liver, diced

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Input: 1/4 pound butter


Input: 2 large onions, chopped

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Input: 1 12-14 pound suckling pig


Input: 1 cup chicken stock


Input: 1 tablespoon flour


Input: Coarse salt


Input: 1 teaspoon vinegar (optional)

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Input: 1 teaspoon sugar (optional)

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Input: 1 teaspoon caraway seeds


Input: 1 medium onion


Input: 1/2 pound bacon


Input: 2 cups water


Input: 2 pounds fresh sauerkraut, rinsed

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Input: Coarse salt


Input: 2 tablespoons caraway seeds


Input: 1 8-10 pound goose


Input: Dash salt


Input: 1 large egg


Input: Galuska


Input: 3 tablespoons flour


Input: Coarse salt and freshly ground pepper

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Input: 1 large carrot, sliced

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Input: 1 ripe tomato, peeled and chopped

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Input: 3 Italian green peppers, deribbed and cut into quarter-inch strips

3 Italian green peppers , deribbed and cut into quarter-inch strips

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Input: 3 large potatoes, peeled and cut in 3/4-inch cubes

3 large potatoes , peeled and cut in 3/4-inch cubes

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Input: Approximately 6 cups hot beef stock (or water)

Approximately 6 cups hot beef stock ( or water )

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Input: 3 tablespoons Hungarian paprika


Input: 2 pounds stewing beef, cubed

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Input: 1 teaspoon caraway seeds


Input: 1 clove garlic


Input: 2 tablespoons lard


Input: 2 medium onions, finely chopped

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Input: 1/2 cup heavy cream


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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Input: 1 2-pound rutabaga


Input: 2 tablespoons finely chopped parsley


Input: 3 tablespoons cold butter


Input: 3/4 cup dry white wine


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

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Input: 1 bay leaf


Input: 2 whole cloves garlic, peeled

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Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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Input: 1 cleaned, ready-to-cook pheasant (about two pounds), cut in serving pieces (must check weight)

1 cleaned , ready-to-cook pheasant ( about two pounds ) , cut in serving pieces ( must check weight )

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Input: Butter and bread crumbs for 12 (4 ounce) souffle dishes

Butter and bread crumbs for 12 ( 4 ounce ) souffle dishes

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

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Input: 1/2 cup freshly grated Parmesan cheese

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Input: 1/3 cup heavy cream


Input: 1 tablespoon chopped fresh dill


Input: 4 eggs


Input: 1 cup milk


Input: 1 3/4 cups dry bread crumbs


Input: 4 tablespoons butter


Input: 4 tablespoons scallions, minced


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 fennel bulbs


Input: 1 tablespoon Pernod


Input: 1 cup chicken broth


Input: Salt and freshly ground black pepper to taste

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Input: 4 tablespoons olive oil


Input: 2 fennel bulbs


Input: 4 tablespoons freshly grated Parmesan cheese

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Input: Freshly ground black pepper


Input: 4 tablespoons butter


Input: 4 fennel bulbs


Input: Freshly ground black pepper


Input: 2 tablespoons finely chopped white onion

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Input: 1/4 pound mushrooms


Input: 2 tablespoons butter


Input: 1 duck liver


Input: Salt, if desired


Input: 2 1/4 cups cold water


Input: 3/4 cup wild rice


Input: Freshly ground pepper


Input: Salt, if desired


Input: 2 teaspoons chopped fresh mint or 1 teaspoon dried

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Input: 1 tablespoon butter


Input: 1 10-ounce package frozen, small green peas

1 10-ounce package frozen , small green peas

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Input: 1 teaspoon powdered ginger


Input: 1/4 cup brown sugar


Input: 2 tablespoons melted butter


Input: 2 tablespoons butter


Input: 2 butternut squash, about one and one-half pounds each

2 butternut squash , about one and one-half pounds each

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

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Input: 1/2 cup chicken broth


Input: 1/3 cup dry white wine


Input: 1 clove garlic, crushed


Input: 1/2 teaspoon thyme


Input: 1/2 bay leaf


Input: 1/3 cup coarsely chopped carrot


Input: 1/3 cup coarsely chopped onion


Input: 1/3 cup coarsely chopped celery


Input: 1 teaspoon peanut oil


Input: Salt, if desired


Input: Freshly ground pepper


Input: 1 four-pound Muscovy duck


Input: 1/2 cup sugar


Input: 2 packages, 10 ounces, frozen raspberries in syrup

2 packages , 10 ounces , frozen raspberries in syrup

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Input: 8 egg yolks


Input: Raspberry sauce (see recipe)

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Input: 1/2 teaspoon pure vanilla extract


Input: 1 cup heavy cream


Input: 2/3 cup water


Input: 3 tablespoons water


Input: 2/3 cup plus 2 tablespoons sugar

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Input: 1 cup heavy cream


Input: 4 egg yolks


Input: 1/2 cup chicken broth


Input: 1/4 cup finely chopped shallots


Input: 2 cups brut champagne


Input: 3 tablespoons butter


Input: 2 tablespoons peanut oil


Input: 1/4 pound green beans


Input: 1/4 cup flour


Input: 2 carrots, trimmed and scraped, about a quarter pound

2 carrots , trimmed and scraped , about a quarter pound

B-QTY 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: Freshly ground pepper to taste

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Input: 1 chicken, 3 1/2 pounds, cut into serving pieces (see note)

1 chicken , 3$1/2 pounds , cut into serving pieces ( see note )

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Input: Salt to taste, if desired

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Input: 1/2 cup brut champagne


Input: 2 1/2 cups water


Input: 1 1/2 pounds fish bones including tail and head but with gills removed,

1$1/2 pounds fish bones including tail and head but with gills removed ,

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Input: 3 small cloves garlic, unpeeled but cut in half

3 small cloves garlic , unpeeled but cut in half

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Input: 1/2 bay leaf


Input: 1/2 teaspoon thyme


Input: 6 sprigs parsley


Input: 1/2 cup thinly sliced onion


Input: 5 tablespoons finely chopped white part of leeks

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Input: 1/4 cup finely diced carrots


Input: 5 tablespoons butter


Input: Freshly ground pepper, preferably white, to taste

Freshly ground pepper , preferably white , to taste

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Input: 1 teaspoon lemon juice


Input: 1 cup heavy cream


Input: Salt to taste, if desired

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Input: 1 cup fish stock (see recipe)

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Input: 1/4 cup brut champagne


Input: 2 tablespoons finely chopped shallots


Input: 10 tablespoons plus 3 teaspoons butter, approximately

10 tablespoons plus 3 teaspoons butter , approximately

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Input: 1 firm, red, ripe tomato, about 1/3 pound

1 firm , red , ripe tomato , about 1/3 pound

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Input: 1 firm, unblemished zucchini, about 6 ounces

1 firm , unblemished zucchini , about 6 ounces

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Input: 2 skinless, boneless striped bass fillets, about 1 1/4 pounds total weight (see note)

2 skinless , boneless striped bass fillets , about 1$1/4 pounds total weight ( see note )

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Input: 1 tablespoon finely chopped dill


Input: 1 1/2 cups chicken broth


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 bay leaf


Input: 1 small onion, halved and thinly sliced, about 1 cup

1 small onion , halved and thinly sliced , about 1 cup

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Input: 2 tablespoons butter


Input: 6 small new red, waxy potatoes, about 1 1/2 pounds

6 small new red , waxy potatoes , about 1$1/2 pounds

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Input: 1/4 teaspoon paprika


Input: Juice of half a lemon


Input: 1/4 cup finely chopped parsley


Input: 1 egg, lightly beaten


Input: 1 1/2 cups fine fresh bread crumbs

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Input: 1/2 pint drained shucked littleneck clams

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Input: 1/4 cup dry white wine


Input: 1/3 cup finely chopped celery


Input: 1/3 cup finely chopped green pepper

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

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Input: 1/2 cup finely chopped onion


Input: 6 tablespoons butter


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: 8 skinless, boneless, equal-size fillets of sole or flounder, about 1 1/2 pounds

8 skinless , boneless , equal-size fillets of sole or flounder , about 1$1/2 pounds

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Input: 3 cups all-purpose flour


Input: 2 eggs, lightly beaten


Input: 5 tablespoons sugar


Input: Dash salt


Input: 1/4 pound butter or margarine


Input: 1/2 cup orange juice


Input: 2 packages dry yeast or 2 ounces fresh yeast

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Input: 1 tablespoon sugar


Input: Oil for frying


Input: 1/4 cup warm water


Input: Confectioner's sugar (optional)

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Input: Additional bourbon (optional)

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

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Input: 3 large eggs


Input: 2 cups granulated sugar


Input: 1 teaspoon vanilla extract


Input: 1/2 pound unsalted butter


Input: Cold water


Input: 1/2 cup bourbon


Input: Boiling water


Input: 1/4 cup instant espresso powder


Input: 1/4 teaspoon salt


Input: 1 teaspoon baking soda


Input: 2 cups sifted all-purpose flour


Input: 5 ounces unsweetened chocolate


Input: 1/2 cup (approximately) fine dry bread crumbs

1/2 cup ( approximately ) fine dry bread crumbs

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Input: 1/4 pint fresh cream


Input: 6 eggs


Input: 2 tablespoons sugar


Input: 3 tablespoons rum or brandy


Input: 2 pounds minced lamb or beef

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Input: 4 ounces bitter chocolate


Input: 4 pieces of lemon rind


Input: 1/2 cup seedless raisins


Input: 12 blanched almonds, chopped

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Input: 3 tablespoons chopped mango chutney


Input: juice of one large lemon


Input: 1/2 teaspoon turmeric


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 teaspoon salt


Input: 1 tablespoon of sugar


Input: 2 eggs


Input: 1 cup of milk


Input: 1 slice day-old white or brown bread

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Input: 1 tablespoon curry powder


Input: 2 tablespoons of oil


Input: 2 large cloves garlic, crushed

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Input: 2 large onions, finely chopped

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Input: 2 teaspoons Pernod or Ricard


Input: 1 teaspoon anchovy paste


Input: 1/4 teaspoon Tabasco sauce


Input: 1 cup loosely packed parsley leaves

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Input: 4 cups loosely packed spinach leaves

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Input: 1 cup loosely packed watercress leaves

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Input: 1/2 teaspoon finely minced garlic


Input: 3 tablespoons finely chopped shallots


Input: 6 tablespoons butter


Input: 36 drained snails cooked in court-bouillon (see recipe)

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Input: 12 rectangles of toast


Input: 1/4 cup peeled, seeded, diced, well-drained tomato

1/4 cup peeled , seeded , diced , well-drained tomato

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Input: 1 tablespoon finely chopped fresh basil or 1 teaspoon dried

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Input: 1 tablespoon finely chopped chives


Input: 1/2 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried

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Input: 1/2 teaspoon anchovy paste


Input: 2 tablespoons white vinegar


Input: 1/2 cup dry white wine


Input: 1/4 cup finely chopped shallots


Input: 6 tablespoons butter


Input: 2 heads Boston lettuce


Input: 36 drained snails cooked in court-bouillon (see recipe)

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Input: 2 tablespoons Cognac


Input: Freshly ground pepper


Input: Salt, if desired


Input: 1/2 cup finely chopped parsley


Input: 1/4 cup finely chopped pecans


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons finely chopped shallots


Input: 24 mushrooms, about 1 pound

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Input: 6 tablespoons butter


Input: 24 drained snails cooked in court-bouillon (see recipe)

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Input: 1 clove garlic, peeled


Input: 5 peppercorns


Input: 1 cup water


Input: 1/2 cup dry white wine


Input: 4 sprigs parsley, tied into a bundle

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Input: 1/3 cup coarsely chopped celery


Input: 1/2 cup coarsely chopped onion


Input: 1/2 cup coarsely chopped carrot


Input: 18 to 60 drained canned snails

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Input: Applesauce, optional garnish


Input: Corn oil, for frying


Input: 1 teaspoon white pepper


Input: 1 tablespoon minced parsley, optional

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Input: 1 scant tablespoon salt


Input: 2 tablespoon potato flour or matzohmeal

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Input: 2 extra-large eggs, separated

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Input: 1 large onion, peeled

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Input: 7 or 8 medium-size old potatoes (about 2 1/2 pounds)

7 or 8 medium-size old potatoes ( about 2$1/2 pounds )

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Input: 4 cups hot chicken stock, beef stock or water

4 cups hot chicken stock , beef stock or water

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Input: 1/2 teaspoon dried thyme


Input: 1 1/2 teaspoons salt


Input: 2 cups medium barley


Input: 3/4 cup finely chopped onion


Input: 4 tablespoons butter


Input: 1 teaspoon minced parsley


Input: 1 bay leaf


Input: 1 cup medium barley


Input: 2 cups dry white wine


Input: 2 cups well-seasoned chicken stock


Input: 1/2 teaspoon rosemary


Input: 1/2 teaspoon crushed fennel seeds


Input: 1 teaspoon minced garlic


Input: 1 teaspoon salt


Input: 1 stalk celery, finely chopped

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Input: 2 carrots, finely chopped


Input: 1 cup finely chopped onion


Input: 2 tablespoons cooking oil


Input: Freshly ground black pepper


Input: 3 lemons


Input: Sour cream or plain yogurt (optional)

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

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Input: Salt and freshly ground black pepper

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Input: 1/3 cup minced fresh dill


Input: Juice of 1 lemon


Input: 1/2 cup medium barley


Input: 2 bay leaves


Input: 1/2 cup chopped carrot


Input: 1/2 cup chopped celery


Input: 1 cup chopped onion


Input: 3 tablespoons butter or cooking oil

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Input: 1 pound green split peas


Input: Water


Input: 4 tablespoons chopped cilantro


Input: 2 tablespoons lemon juice


Input: 2 tablespoons rice-wine vinegar


Input: 3 tablespoons light brown sugar


Input: 7 tablespoons soy sauce


Input: 1/2 teaspoon dried red-pepper flakes


Input: 4 tablespoons chopped fresh ginger


Input: 6 scallions, trimmed and minced

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Input: 6 cloves garlic, minced


Input: 4 teaspoons sesame oil


Input: 2 tablespoons vegetable oil


Input: 4 medium eggplant


Input: 1/8 teaspoon freshly grated nutmeg


Input: Freshly ground pepper to taste

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


Input: 1 cup hot milk


Input: 2 tablespoons butter


Input: Salt to taste, if desired

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

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Input: 2 knobs celery (also called celery root), about 2 pounds

2 knobs celery ( also called celery root ) , about 2 pounds

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

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Input: Finely chopped parsley for garnish

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


Input: 2 tablespoons peanut, vegetable or corn oil

2 tablespoons peanut , vegetable or corn oil

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Input: 1/4 pound caul fat, optional (see note)

1/4 pound caul fat , optional ( see note )

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Input: 1/4 cup dry red wine


Input: Pinch of cayenne pepper


Input: 1/8 teaspoon ground allspice


Input: Salt to taste, if desired

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

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Input: 1 to 3 teaspoons rubbed or ground sage

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Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: 2 pounds ground pork


Input: 1 cup milk


Input: 1 cup coarsely grated Gruyere cheese

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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: 1 large clove garlic, minced or put through garlic press

1 large clove garlic , minced or put through garlic press

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Input: 2 pounds boiling potatoes, peeled and sliced 1/8 inch thick

2 pounds boiling potatoes , peeled and sliced 1/8 inch thick

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: 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 cup plain yogurt


Input: 1 tablespoon milk


Input: 2 scallions, sliced


Input: 6 tablespoons coarsely chopped cucumber


Input: 1 1/2 pounds boiling potatoes


Input: 1/4 cup butter


Input: 1/4 teaspoon caraway seed


Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 cup coarsely chopped green pepper

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

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Input: 1 cup chopped onion


Input: 4 medium potatoes, pared and cut in 1/2-inch cubes

4 medium potatoes , pared and cut in 1/2-inch cubes

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

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Input: 2 tablespoons unsalted butter


Input: 1 pound brussels sprouts


Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: 2 cups chicken stock (preferably homemade)

2 cups chicken stock ( preferably homemade )

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

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Input: 32 chestnuts, peeled


Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: 4 teaspoons molasses


Input: 3 tablespoons unsalted butter


Input: 1/2 cup water


Input: 6 carrots, peeled


Input: 1 1/2 pounds turnips, peeled


Input: 3 tablespoons olive oil


Input: 20 fresh sage leaves


Input: Rosemary sprigs to garnish


Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: 1 tablespoon fresh thyme leaves


Input: 1 tablespoon fresh rosemary leaves


Input: About 1/2 cup olive oil (or more as needed)

About 1/2 cup olive oil ( or more as needed )

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Input: 8 whole cloves garlic


Input: 1 onion


Input: 5 stalks celery


Input: 4 potatoes


Input: 1 bulb celery root


Input: 6 carrots


Input: 3 parsnips


Input: Tabasco sauce


Input: 1 cup heavy cream


Input: 2 carrots, trimmed and scraped

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Input: Freshly ground pepper


Input: Salt, if desired


Input: 4 cups imported canned tomatoes


Input: 1/2 teaspoon dried thyme


Input: 1 bay leaf


Input: 6 cups water


Input: 1 clove garlic, finely minced

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Input: 1 cup coarsely chopped onion


Input: 1 pound lean pork bones, cut into two-inch pieces

1 pound lean pork bones , cut into two-inch pieces

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

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Input: 1 pound green or yellow split peas

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

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Input: 1/4 cup finely chopped parsley


Input: Salt, if desired


Input: 20 peppercorns


Input: 2 whole cloves


Input: 3 sprigs fresh thyme tied in a bundle or 1/2 teaspoon dried

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Input: 6 sprigs fresh parsley tied in a bundle

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Input: 1 bay leaf


Input: 10 cups water


Input: 2 lamb shanks, about 1 pound each

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

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Input: 1 clove garlic, finely minced

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

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Input: 1 cup coarsely chopped onion


Input: 2 tablespoons butter


Input: 1 pound dried great northern beans

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

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Input: 2 tablespoons butter


Input: 1/2 cup heavy cream


Input: 1 bay leaf


Input: Freshly ground pepper


Input: Salt, if desired


Input: 11 cups beef broth, fresh or canned

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Input: 1/2 cup raw rice


Input: 1 pound dried lentils


Input: 1 teaspoon chopped garlic


Input: 1 cup finely chopped onion


Input: 4 tablespoons chopped salt pork fat (preferably belly fat)

4 tablespoons chopped salt pork fat ( preferably belly fat )

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

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Input: Confectioners' sugar


Input: 1 tablespoon orange flower water


Input: 2 cups flour, sifted


Input: 1/4 cup water


Input: 2 tablespoons sugar


Input: 1/2 pound sweet butter or margarine, softened

1/2 pound sweet butter or margarine , softened

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

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Input: 3/4 pound pitted dates


Input: 2 tablespoons orange flower water


Input: 2 tablespoons lemon juice


Input: 2 cups sugar


Input: 2 cups water


Input: 1 teaspoon cinnamon


Input: 2/3 cup confectioners' sugar


Input: Syrup (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Oil for deep frying


Input: 1 egg


Input: 1/2 cup milk (see note)

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

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Input: Pinch of salt


Input: 3 cups flour


Input: 1 1/2 cups warm water (110 degrees) approximately

1$1/2 cups warm water ( 110 degrees ) approximately

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Input: Pinch of sugar


Input: 1 package dry yeast


Input: 3 tablespoons lemon juice


Input: 1/4 cup light (not extra virgin) olive oil

1/4 cup light ( not extra virgin ) olive oil

B-QTY B-UNIT B-COMMENT I-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

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

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Input: 3 tablespoons flour


Input: 2 to 3 garlic cloves, slivered

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Input: 3 pounds of veal rump, tenderloin or shoulder, tied at 1-inch intervals with string

3 pounds of veal rump , tenderloin or shoulder , tied at 1-inch intervals with string

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

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Input: Oil for deep frying


Input: 1/2 cup red wine vinegar


Input: 2 tablespoons kosher salt


Input: 1/2 cup chopped parsley (packed)

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

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Input: 1 teaspoon hot red pepper flakes

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

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Input: 4 cloves garlic, very finely minced

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

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Input: 1 lemon


Input: 8 medium artichokes


Input: Sprigs of flat-leaf parsley


Input: 3 tablespoons tomato paste


Input: 1/2 teaspoon turmeric


Input: 2 tablespoons lemon juice


Input: 4 cups fish stock or water

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

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Input: Oil for deep frying


Input: 1 cup matzoh meal


Input: 1 egg


Input: Salt and freshly ground black pepper to taste

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

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Input: 1/8 teaspoon cayenne pepper


Input: 2 teaspoons ground cumin


Input: 3 cloves garlic, sliced


Input: 1 small onion, quartered

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


Input: 2 pounds cod or tilefish fillets (see note)

2 pounds cod or tilefish fillets ( see note )

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

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Input: 1 to 2 tablespoons dark rum (optional)

1 to 2 tablespoons dark rum ( optional )

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Input: 1/3 cup dark brown sugar (see note)

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

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Input: 1/4 cup fresh lemon juice


Input: 6 ripe bananas (2 1/4 pounds, about 6 ounces each)

6 ripe bananas ( 2$1/4 pounds , about 6 ounces each )

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

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Input: Salt to taste


Input: 4 cups unsalted, homemade chicken stock or canned low-salt chicken broth

4 cups unsalted , homemade chicken stock or canned low-salt chicken broth

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

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Input: 1 tablespoon ground cumin


Input: 2 cups long-grain converted rice


Input: 2 or 3 large garlic cloves, peeled, crushed and chopped (2 teaspoons)

2 or 3 large garlic cloves , peeled , crushed and chopped ( 2 teaspoons )

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Input: 1 onion (5 ounces), chopped (about 1 cup)

1 onion ( 5 ounces ) , chopped ( about 1 cup )

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Input: 2 tablespoons olive oil


Input: 6 pieces cusk, each about 1 1/2 inches thick and weighing about 6 ounces

6 pieces cusk , each about 1$1/2 inches thick and weighing about 6 ounces

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Input: 6 plum tomatoes (1 pound), halved, seeded and cut into 1/2-inch pieces (2 1/2 cups)

6 plum tomatoes ( 1 pound ) , halved , seeded and cut into 1/2-inch pieces ( 2$1/2 cups )

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 1/2 teaspoons salt


Input: 2 small zucchini (10 ounces), washed and cut into 1/2-inch pieces (2 cups)

2 small zucchini ( 10 ounces ) , washed and cut into 1/2-inch pieces ( 2 cups )

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Input: 2 green bell peppers, seeded and cut into 1/2-inch pieces (2 cups)

2 green bell peppers , seeded and cut into 1/2-inch pieces ( 2 cups )

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Input: 8 to 10 scallions, trimmed (with most of the green left on), cleaned and minced (1 cup)

8 to 10 scallions , trimmed ( with most of the green left on ) , cleaned and minced ( 1 cup )

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

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Input: 6 large garlic cloves, peeled and sliced fine (3 tablespoons)

6 large garlic cloves , peeled and sliced fine ( 3 tablespoons )

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

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Input: 1/3 cup olive oil


Input: 3 tablespoons grenadine syrup


Input: 1 cup water


Input: 4 cups confectioners' sugar, unsifted

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Input: 3/4 cup lemon juice


Input: 3 cups orange juice


Input: 2 very ripe bananas, about 3/4 pound

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Input: 1 very ripe pineapple, about 4 1/4 pounds

1 very ripe pineapple , about 4$1/4 pounds

B-QTY B-COMMENT I-COMMENT B-NAME 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: 1/4 teaspoon curry powder


Input: 1 cup creme fraiche, available in specialty shops

1 cup creme fraiche , available in specialty shops

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Input: 1 1/2 tablespoons puree of shallots and garlic

1$1/2 tablespoons puree of shallots and garlic

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Input: 2 tablespoons butter


Input: Salt to taste if desired

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


Input: 2/3 pound wild mushrooms


Input: 2/3 pound fresh mushrooms


Input: Freshly ground pepper to taste

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


Input: 4 1/2 tablespoons creme fraiche, available in specialty shops

4$1/2 tablespoons creme fraiche , available in specialty shops

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

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Input: Butter for greasing molds


Input: 1 egg white


Input: 2 eggs


Input: 1/3 pound trimmed and well-rinsed leek leaves

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

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Input: Salt to taste if desired

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


Input: 3 zucchini, about 1/2 pound each

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

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Input: 6 cups water


Input: Zucchini cake mousse (see recipe)

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NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Woodland sauce (see recipe)

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Input: 6 sprigs watercress


Input: 3 large tomatoes, about 1/2 pound each or slightly larger, for garnish

3 large tomatoes , about 1/2 pound each or slightly larger , for garnish

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Input: 1/3 cup water


Input: 1 tablespoon butter


Input: 1/3 cup dry white wine


Input: 2 tablespoons pureed shallots and onions (see recipe)

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

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Input: 1 shallot, peeled and cut in half

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

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

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Input: 1 small onion, peeled and cut into eighths

1 small onion , peeled and cut into eighths

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

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Input: 1 small carrot, trimmed and scraped and cut into inch lengths

1 small carrot , trimmed and scraped and cut into inch lengths

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT O I-COMMENT O I-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: Salt to taste if desired

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


Input: 3 tablespoons olive oil


Input: 2 large cloves garlic, peeled and thinly sliced

2 large cloves garlic , peeled and thinly sliced

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

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Input: 2 racks of lamb, about 2 1/2 pounds each, boned

2 racks of lamb , about 2$1/2 pounds each , boned

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 1/2 teaspoons tomato paste, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 2 small sprigs fresh thyme or 1/4 teaspoon dried

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

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Input: 1 small clove garlic, crushed

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

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Input: 1/4 bay leaf


Input: 2 1/2 tablespoons puree of shallots and onions (see recipe)

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

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Input: 1 1/2 tablespoons olive oil


Input: 2 large tomatoes, about 1 pound

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Input: 1 whole shallot, peeled

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


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

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

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Input: 1 cup chopped celery


Input: 1/2 cup chopped carrots


Input: 1 cup chopped leeks


Input: 10 peppercorns, crushed


Input: 1 clove


Input: 1 small onion, peeled and stuck with 1 clove

1 small onion , peeled and stuck with 1 clove

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

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Input: Salt to taste if desired

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


Input: 3/4 cup water


Input: 1/4 lemon


Input: 1 1/2 cups dry white wine


Input: 1/3 cup dry white wine


Input: 3/4 cup finely chopped shallots


Input: 3/4 cup finely chopped onion


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

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

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Input: 2 tablespoons finely chopped chervil or parsley

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Input: 2 tablespoons finely chopped fresh basil or 1 teaspoon dried

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

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Input: 2 tablespoons finely chopped chives or green onion

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Input: 1/4 pound butter cut into 12 slices

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Input: 2 tablespoons lemon juice


Input: 1/4 cup water


Input: 1/8 teaspoon pulverized dried bay leaf (see note)

1/8 teaspoon pulverized dried bay leaf ( see note )

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

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

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

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Input: 2/3 cup hashed tomatoes (see recipe)

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Input: 1 cup wine court-bouillon (see recipe)

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Input: 1 teaspoon finely minced garlic


Input: 1/4 cup pureed shallots and onions (see recipe)

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

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Input: 1/3 cup olive oil


Input: Seafood sauce (see recipe)

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NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Cold water


Input: 1 tablespoon butter


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 6 thin, skinless, boneless fillets of flounder or sea bass, each weighing about 1/4 pound (see note)

6 thin , skinless , boneless fillets of flounder or sea bass , each weighing about 1/4 pound ( see note )

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

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

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


Input: 1/4 teaspoon ground cumin


Input: 2 tablespoons sesame seeds


Input: 2 tablespoons butter


Input: Salt to taste if desired

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


Input: 1 pound fresh brussels sprouts


Input: 1 tablespoon butter


Input: 2 cups fresh cranberries


Input: 1 tablespoon tomato paste


Input: 2/3 cup fresh or canned chicken broth

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

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Input: 1/4 cup dry white wine


Input: 1 tablespoon honey


Input: 1 onion, peeled


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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Input: 4 Cornish game hens, with giblets,each about 1 1/4 pounds

4 Cornish game hens , with giblets , each about 1$1/4 pounds

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

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Input: 2 tablespoons freshly grated Parmesan cheese

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

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Input: 1 teaspoon finely chopped garlic


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons olive oil


Input: 1 long (14 inches or longer) crusty loaf of Italian or French bread

1 long ( 14 inches or longer ) crusty loaf of Italian or French bread

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

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


Input: 1/2 cup freshly grated Parmesan cheese or more to taste

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

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Input: 3/4 pound spaghetti, spaghettini or capellini

3/4 pound spaghetti , spaghettini or capellini

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Input: 4 tablespoons butter


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

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

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Input: 1/2 cup flour


Input: 1 1/4 pounds fresh chicken livers


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: 1/2 teaspoon dried oregano


Input: 1/2 teaspoon chopped fresh rosemary or half the amount dried

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

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Input: 1 teaspoon finely minced garlic


Input: 1/2 pound mushrooms cut into 1/4-inch-thick slices, about 4 cups

1/2 pound mushrooms cut into 1/4-inch-thick slices , about 4 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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Input: 1/4 cup olive oil


Input: 3 cups canned imported tomatoes with tomato paste or 2 3/4 cups canned imported tomatoes and 1/4 cup tomato paste

3 cups canned imported tomatoes with tomato paste or 2$3/4 cups canned imported tomatoes and 1/4 cup tomato paste

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

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Input: 1 1/2 tablespoons rendered duck fat


Input: 8 cups mixed salad greens, rinsed and dried

8 cups mixed salad greens , rinsed and dried

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

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Input: 3 tablespoons peanut or canola oil

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

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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 teaspoon salt


Input: 2 tablespoons red-wine vinegar


Input: 1 teaspoon salt


Input: Salt to taste


Input: 2 ducks, about 4 1/2 pounds each, defrosted if frozen

2 ducks , about 4$1/2 pounds each , defrosted if frozen

B-QTY 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: 5 scallions, wilted leaves removed, and cut into 1/4-inch pieces

5 scallions , wilted leaves removed , and cut into 1/4-inch pieces

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

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


Input: 1/3 cup small pasta, like tubettini or alphabet

1/3 cup small pasta , like tubettini or alphabet

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

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Input: 1 can (14 ounces) peeled tomatoes, broken into small pieces

1 can ( 14 ounces ) peeled tomatoes , broken into small pieces

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

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Input: 4 cups stock reserved from the cooked mussels (see Mussel and Potato Salad, above)

4 cups stock reserved from the cooked mussels ( see Mussel and Potato Salad , above )

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


Input: 2 cups mixed salad greens, rinsed and thoroughly dried

2 cups mixed salad greens , rinsed and thoroughly dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup olive oil


Input: 1 1/2 tablespoons red-wine vinegar


Input: 1 1/2 tablespoons Dijon-style mustard


Input: 1 teaspoon finely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon salt


Input: 3 cloves garlic, peeled, crushed, and finely chopped

3 cloves garlic , peeled , crushed , and finely chopped

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

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Input: About 5 scallions, peeled and minced ( 1/2 cup)

About 5 scallions , peeled and minced ( 1/2 cup )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds potatoes


Input: 5 pounds mussels


Input: 3/4 cup dry white wine


Input: Additional liquor for soaking cakes

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


Input: Butter and flour for the cake pans

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons powdered cinnamon


Input: 1 teaspoon powdered cloves


Input: 4 cups flour


Input: 12 eggs


Input: 2 cups dark brown sugar


Input: 2 cups sweet butter


Input: 1 cup roughly chopped pecans


Input: 1 cup grated unsweetened coconut


Input: 1 cup roughly chopped hazelnuts


Input: 3/4 cup good quality Cognac, rum or whisky

3/4 cup good quality Cognac , rum or whisky

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla


Input: 1 cup thick raspberry preserves


Input: 1 cup black currants


Input: 1 1/2 cups yellow seedless raisins


Input: 1 1/2 cups black seedless raisins


Input: 1 cup candied red cherries


Input: 1 1/2 cups candied citron, sliced thinly

1$1/2 cups candied citron , sliced thinly

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups candied pineapple


Input: 1 cup candied orange peel and/or lemon peel

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups mixed candied fruit


Input: 1 tablespoon coarsely chopped candied ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup maple syrup


Input: Juice of one orange


Input: Grated rind of one orange


Input: 1 12-ounce bag fresh cranberries

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


Input: 1 1/2 cups water


Input: 1 cup white sugar


Input: 2 1/2 cups sifted all-purpose flour


Input: 3/4 cup granulated sugar


Input: 1 cup butter, at room temperature

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

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Input: 1 cup walnut meats


Input: 1 cup sifted confectioner's sugar


Input: 1/4 vanilla bean


Input: Extra virgin olive oil to cover olives

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fennel seeds


Input: 1 tablespoon green or black peppercorns

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 cloves garlic, peeled and thinly sliced

3 or 4 cloves garlic , peeled and thinly sliced

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Input: 1 bulb fennel, trimmed and sliced thinly lengthwise

1 bulb fennel , trimmed and sliced thinly lengthwise

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Input: 1 lemon, cut in half and sliced thinly

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Input: 1 1/2 pounds of green unpitted olives, preferably bought loose, drained and rinsed

1$1/2 pounds of green unpitted olives , preferably bought loose , drained and rinsed

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Input: 1 ounce simple syrup (equal parts water and sugar, heated to dissolve)

1 ounce simple syrup ( equal parts water and sugar , heated to dissolve )

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Input: 3/4 ounces combination of fresh lime and lemon juices

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Input: 2 ounces Calvados (Busnel's Vieille Reserve or Meslon's five year old)

2 ounces Calvados ( Busnel's Vieille Reserve or Meslon's five year old )

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Input: 5 drops red food coloring


Input: Scant 1/2 cup lukewarm milk


Input: 1 cup raisins


Input: Pinch of salt


Input: 2 teaspoons baking powder


Input: 4 cups flour


Input: 1 1/4 cups sugar


Input: 2 eggs


Input: 1 quart half and half


Input: Rind of three oranges


Input: 2 envelopes unflavored gelatin


Input: 8 ounces (1 cup plus 2 tablespoons) sugar

8 ounces ( 1 cup plus 2 tablespoons ) sugar

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Input: 10 egg yolks


Input: 4 ounces (1 cup) cake flour

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Input: 3/4 teaspoon vanilla


Input: 2 ounces butter, clarified


Input: 4 ounces (9 tablespoons) sugar

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Input: 4 eggs


Input: 2 tablespoons lemon juice


Input: 1/2 cup water


Input: 5 ounces sugar (3/4 cup)

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Input: 1 cup raspberry puree, from three 10-ounce packages frozen raspberries, defrosted, drained and sieved

1 cup raspberry puree , from three 10-ounce packages frozen raspberries , defrosted , drained and sieved

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Input: 1/4 cup heavy cream


Input: 8 egg yolks


Input: 1 tablespoon canned cream of coconut

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Input: 3 1/2 ounces sugar (1/2 cup)

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Input: 6 ounces shredded sweetened coconut


Input: 3 cups half and half


Input: 6 tablespoons chopped toasted almonds


Input: 3/4 cup raspberry jam


Input: 3 ounces ( 3/4 cup) flour

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Input: 4 egg whites


Input: 4 ounces (9 tablespoons) sugar

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Input: Rind of one-half lemon, grated

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Input: 4 egg yolks


Input: Meringue mushrooms (see recipe)

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Input: Roulade (see recipe)

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Input: 12-ounce jar apricot preserves


Input: 1 cup vegetable oil


Input: 2 cups unsweetened pumpkin puree (canned)

2 cups unsweetened pumpkin puree ( canned )

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Input: 2 cups sugar


Input: 1 teaspoon nutmeg


Input: 4 eggs


Input: 1 teaspoon cloves


Input: 2 teaspoons cinnamon


Input: 1/2 teaspoon salt


Input: 2 teaspoons baking soda


Input: 2 cups flour


Input: Green food coloring


Input: Marzipan santas, stars etc


Input: 1 cup heavy cream, whipped

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Input: 1 pound semisweet chocolate, finely chopped

1 pound semisweet chocolate , finely chopped

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Input: 1 cup heavy cream


Input: 2 tablespoons kirsch


Input: 9 drops green food coloring


Input: 3/4 cup heavy cream


Input: 3 cups half and half


Input: 7 ounces (1 cup) sugar

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Input: 8 egg yolks


Input: 3 ounces finely ground unsalted pistachio nuts

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Input: 1 pound granulated sugar (2 1/3 cups)

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Input: 1 cup egg whites (about 8)

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Input: 1 1/2 cups raisins


Input: 2 2/3 cups all-purpose flour