Input: 4 tablespoons vegetable oil (peanut, corn or canola)

4 tablespoons vegetable oil ( peanut , corn or canola )

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Input: 2 1/2 pounds potatoes, preferably Idaho variety

2$1/2 pounds potatoes , preferably Idaho variety

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Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1/2 cup heavy cream


Input: 1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dried

1 tablespoon chopped fresh tarragon , or 1/2 teaspoon dried

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Input: 1 teaspoon salt


Input: 2 bay leaves and 5 to 6 sprigs of thyme tied together to make an herb bouquet or, if fresh thyme is not available, 1/2 teaspoon dry thyme

2 bay leaves and 5 to 6 sprigs of thyme tied together to make an herb bouquet or , if fresh thyme is not available , 1/2 teaspoon dry thyme

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

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Input: 4 cloves garlic, peeled, crushed and coarsely chopped (about 1 tablespoon)

4 cloves garlic , peeled , crushed and coarsely chopped ( about 1 tablespoon )

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

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Input: 1 1/4 cups water


Input: 1 tablespoon flour


Input: 2 onions (about 8 ounces), peeled and coarsely chopped

2 onions ( about 8 ounces ) , peeled and coarsely chopped

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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Input: 1 veal breast (3 1/2 to 4 pounds), cut into ribs, with each rib cut in half crosswise. (There should be about 8 pieces.)

1 veal breast ( 3$1/2 to 4 pounds ) , cut into ribs , with each rib cut in half crosswise. ( There should be about 8 pieces. )

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

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

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


Input: 1 tablespoon unsalted butter


Input: 1 tablespoon vegetable oil


Input: Corn or safflower oil for greasing pan

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

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Input: 2 tablespoons butter, melted


Input: 1/2 cup water, approximately


Input: 1 cup milk


Input: 1 cup unbleached, all-purpose flour

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

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Input: 2 large eggs


Input: 1/8 teaspoon nutmeg


Input: 1/4 teaspoon cinnamon


Input: 1/2 cup warm milk


Input: Salt to taste


Input: 2 tablespoons butter


Input: 1 tablespoon butter


Input: 4 yams or sweet potatoes, about 2 pounds

4 yams or sweet potatoes , about 2 pounds

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

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Input: 2 cups green seedless grapes


Input: 1 tablespoon tomato paste


Input: 1 cup fresh or canned chicken broth

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

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Input: 1 tablespoon honey


Input: 1 tablespoon red-wine vinegar


Input: 1/4 cup dry sherry wine


Input: 1 large onion, peeled

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


Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons vegetable or corn oil

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

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Input: 4 Cornish hens with necks and gizzards, each about 1 1/4 pounds

4 Cornish hens with necks and gizzards , each about 1$1/4 pounds

B-QTY B-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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Input: 8 egg whites


Input: 1/3 cup half-and-half


Input: 3 ounces bittersweet chocolate, roughly chopped

3 ounces bittersweet chocolate , roughly chopped

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

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Input: 1/2 cup cocoa


Input: 1/2 cup plus 1 tablespoon sugar, plus additional for dusting molds

1/2 cup plus 1 tablespoon sugar , plus additional for dusting molds

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

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Input: 3 tablespoons butter, softened


Input: 2 cups veal stock or chicken broth

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

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Input: 3 tablespoons flour


Input: 1/3 cup fresh lemon juice


Input: 1/4 cup honey


Input: 2 tablespoons chopped rosemary


Input: 2 tablespoons chopped sage


Input: 2 tablespoons chopped thyme


Input: 1/2 jalapeno pepper, with seeds, finely chopped

1/2 jalapeno pepper , with seeds , finely chopped

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Input: 1 clove garlic, sliced


Input: 2 shallots, sliced


Input: 2 tablespoons unsalted butter


Input: 2 5-pound ducks with neck, giblets and livers removed

2 5-pound ducks with neck , giblets and livers removed

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 teaspoon kosher salt


Input: 1 teaspoon coarsely ground black pepper

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Input: 1 teaspoon minced thyme


Input: 2 tablespoons minced lemon zest


Input: 2 tablespoons fresh sage leaves, finely shredded

2 tablespoons fresh sage leaves , finely shredded

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Input: 2 tablespoons heavy cream


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: 4 tablespoons unsalted butter


Input: Oil for coating baking sheet

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


Input: 2 1/2 to 3 cups chicken stock or broth

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Input: 1/4 teaspoon ground white pepper


Input: 1/2 cup dry white wine


Input: 1 cup arborio rice


Input: 1 medium white onion, peeled and finely diced

1 medium white onion , peeled and finely diced

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

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Input: 2 tablespoons extra virgin olive oil

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

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Input: 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1/4-inch dice

1 small butternut squash ( about 1 pound ) , peeled , seeded and cut into 1/4-inch dice

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

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Input: 1 teaspoon salt, plus to taste

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

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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 pound white beans, dried

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Input: 4 cloves garlic


Input: 1 1/2 tablespoons curry powder


Input: 1 large onion


Input: 2 stalks celery


Input: 2 carrots


Input: 2 tablespoons butter


Input: 1 3/4 cups water


Input: 1/2 cup buttermilk


Input: 1/2 cup honey


Input: 2 tablespoons sea salt


Input: 2 tablespoons instant yeast


Input: 1/2 cup wheat bran


Input: 1 tablespoon flax seeds


Input: 8 cups high-gluten bread flour or unbleached all-purpose flour

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

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Input: 1/2 cup sunflower seeds, shelled

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Input: 1/2 cup pumpkin seeds, shelled

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Input: 1 egg beaten with 2 tablespoons of water, for egg wash

1 egg beaten with 2 tablespoons of water , for egg wash

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Input: 1/3 cup oil or butter


Input: 4 teaspoons salt


Input: 1 cup dry milk


Input: 7 to 8 cups whole-wheat flour

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Input: 1/4 cup honey, molasses or brown sugar

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Input: 3 cups lukewarm water (85 to 105 degrees)

3 cups lukewarm water ( 85 to 105 degrees )

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Input: 1 1/2 tablespoons dry yeast (2 packages)

1$1/2 tablespoons dry yeast ( 2 packages )

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

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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 parsley, finely chopped

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

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Input: 6 tablespoons vegetable oil


Input: 1 bouillon cube (vegetable or chicken)

1 bouillon cube ( vegetable or chicken )

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Input: 2 1/2 quarts cold water


Input: 1 medium-size bunch fresh spinach, chopped

1 medium-size bunch fresh spinach , chopped

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

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Input: 1 large onion, chopped

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


Input: 1 stalk of celery


Input: 2 medium red potatoes


Input: 1 medium turnip


Input: 2 carrots


Input: 2 medium beets


Input: 1 egg beaten with 2 tablespoons water, for egg wash

1 egg beaten with 2 tablespoons water , for egg wash

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

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Input: 4 to 4 1/2 cups unbleached flour

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Input: 3 ounces onion, minced


Input: 1/2 pound potatoes, cooked until very tender, mashed and allowed to cool

1/2 pound potatoes , cooked until very tender , mashed and allowed to cool

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

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Input: 2 teaspoons salt


Input: 1 tablespoons vegetable oil


Input: 2 1/2 tablespoons dry milk powder


Input: 1 tablespoons honey


Input: 1 cup warm water


Input: 1 package dry yeast


Input: 1/3 cup buttermilk or well-stirred plain yogurt

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

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Input: 1 egg


Input: 4 tablespoons cold unsalted butter, in pieces

4 tablespoons cold unsalted butter , in pieces

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Input: 2 tablespoons granulated sugar


Input: 2 teaspoons baking powder


Input: Pinch of salt


Input: 1/3 cup yellow cornmeal


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

3/4 cup all-purpose flour , plus flour for board

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

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Input: Creme fraiche for serving


Input: 2 tablespoons granulated sugar


Input: Cornmeal biscuit dough


Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon nutmeg


Input: 1/2 teaspoon ground ginger


Input: 1/4 cup flour, plus flour for work surface

1/4 cup flour , plus flour for work surface

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

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Input: 2 tablespoons lemon juice


Input: 1 cup light brown sugar


Input: 1 cup dark raisins


Input: 2 cups tart apples, peeled and cut in 1-inch chunks

2 cups tart apples , peeled and cut in 1-inch chunks

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

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Input: 4 cups fresh pumpkin or butternut squash, peeled and cut in 1- inch cubes

4 cups fresh pumpkin or butternut squash , peeled and cut in 1- inch cubes

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

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Input: 2 tablespoons unsalted butter


Input: Whipped cream or vanilla ice cream for serving

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

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Input: 2 tablespoons granulated sugar


Input: Cornmeal biscuit dough (see recipe)

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Input: 1/2 teaspoon ground cinnamon


Input: 1/3 cup fresh orange juice


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

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

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Input: 1/2 cup coarsely chopped pecans


Input: 1 1/3 cups light brown sugar


Input: 4 1/2 cups cranberries


Input: 3 tablespooons melted unsalted butter


Input: 6 cups corn, peanut or vegetable oil

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

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Input: 2 cups fine fresh bread crumbs

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

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Input: 1/2 cup flour


Input: 2 tablespoons freshly grated Parmesan cheese

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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

1/2 teaspoon finely chopped fresh rosemary , or half that amount dried

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

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Input: 3 tablespoons cold water


Input: egg, lightly beaten


Input: medium-size eggplants, about 3/4 pound each

medium-size eggplants , about 3/4 pound each

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Input: 1/2 teaspoon dried thyme


Input: 1 bay leaf


Input: 1/2 cup dry white wine


Input: 1/3 cup finely chopped onion


Input: 4 large, unpeeled garlic cloves, about 1 ounce

4 large , unpeeled garlic cloves , about 1 ounce

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

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Input: 2 tablespoons olive oil


Input: large, red, ripe tomatoes, about 1 1/4 pounds

large , red , ripe tomatoes , about 1$1/4 pounds

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

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Input: 4 skinless, boneless chicken breast halves, about 1 1/4 pounds total

4 skinless , boneless chicken breast halves , about 1$1/4 pounds total

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

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Input: Pinch freshly grated nutmeg


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: 3/4 cup freshly grated Parmesan cheese

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

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Input: 6 tablespoons flour


Input: 2 eggs, lightly beaten


Input: 3/4 cup ricotta cheese,drained of excess whey

3/4 cup ricotta cheese , drained of excess whey

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

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Input: 4 tablespoons melted butter


Input: 2 10-ounce packages frozen chopped spinach, defrosted

2 10-ounce packages frozen chopped spinach , defrosted

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Input: 1/4 cup lemon juice


Input: 1 pound fresh mushrooms, sliced

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Input: Salt and freshly ground black pepper to taste

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Input: 8 tablespoons butter


Input: 1 quart brussels sprouts


Input: 1/4 cup bourbon


Input: 2 tablespoons light brown sugar


Input: Salt and freshly ground black pepper to taste

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Input: 4 tablespoons melted butter


Input: 3 pounds medium-large sweet potatoes, of uniform size

3 pounds medium-large sweet potatoes , of uniform size

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Input: 1/2 cup fresh coriander leaves, coarsely chopped

1/2 cup fresh coriander leaves , coarsely chopped

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Input: Salt and coarsely ground black pepper to taste

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Input: 3 1/2 tablespoons Chinese sesame oil


Input: 3 tablespoons rice vinegar


Input: 1/2 Bermuda onion or other large sweet onion

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Input: 1 large red pepper


Input: 3 medium cucumbers


Input: 4 ounces Chinese cellophane noodles (bean thread noodles), available in Chinese groceries

4 ounces Chinese cellophane noodles ( bean thread noodles ) , available in Chinese groceries

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Input: 1/2 cup sour cream


Input: 1/4 cup of dark rum


Input: Coarse salt and freshly ground pepper to taste

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Input: 1/4 teaspoon cumin


Input: 3 cloves garlic, minced


Input: 1/4 teaspoon Cayenne pepper


Input: 1/4 teaspoon cinnamon


Input: 1/4 teaspoon mace


Input: Herb bouquet (parsley, thyme, bay leaf tied in cheesecloth)

Herb bouquet ( parsley , thyme , bay leaf tied in cheesecloth )

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Input: 1 carrot, chopped


Input: 3 stalks celery, with leaves, chopped

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Input: 1 large onion, chopped

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


Input: 1 pound black beans


Input: Water to cover (2 to 3 quarts)

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Input: About 1 ounce white truffle


Input: 1 cup heavy cream


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 1/2 cups freshly grated Parmesan cheese

1$1/2 cups freshly grated Parmesan cheese

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Input: 1/2 cup unsalted butter


Input: 1 1/2 pounds fresh pasta (capellini or fettuccine)

1$1/2 pounds fresh pasta ( capellini or fettuccine )

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Input: 6 ounces red caviar


Input: 2 cups sour cream


Input: 1/4 pound unsalted butter, melted

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Input: 4 eggs, separated


Input: 1 teaspoon sugar


Input: 1/2 teaspoon salt


Input: 1/2 cup buckwheat flour


Input: 1 1/2 cups unbleached white flour


Input: 1 package granular yeast


Input: 1 1/2 cups milk


Input: 4 ounces caviar


Input: 4 tablespoons unsalted butter


Input: Coarse salt and freshly ground pepper to taste

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Input: 8 eggs


Input: 6 brioches


Input: 1 small white truffle (about 2/3 of an ounce)

1 small white truffle ( about 2/3 of an ounce )

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Input: 2 tablespoons freshly grated Parmesan cheese

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Input: Freshly ground pepper to taste

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


Input: 1/2 to 3/4 cup heavy cream

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Input: 3 tablespoons unsalted butter


Input: 12 ounces fettuccine


Input: Coarse salt


Input: 4 quarts cold water


Input: 1/3 cup jam, your favorite flavor

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Input: 1 teaspoon vanilla extract


Input: 4 tablespoons vegetable oil


Input: 2 eggs


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 2/3 cup sugar


Input: 2 cups all-purpose flour


Input: 1 wire cooling rack


Input: 2 potholders


Input: 1 spatula


Input: 1 teaspoon


Input: aluminum foil


Input: 1 cookie sheet


Input: 1 small bowl


Input: 1 fork


Input: 1 sifter


Input: 1 set of measuring spoons


Input: 1 set of measuring cups


Input: 1 large mixing bowl


Input: 1 apron


Input: 1/2 teaspoon salt


Input: 2 teaspoons baking powder


Input: 2/3 cup cocoa


Input: 1 cups all-purpose flour


Input: 2 eggs


Input: 1 stick of butter, plus 1 or 2 teaspoons for greasing the cookie sheet

1 stick of butter , plus 1 or 2 teaspoons for greasing the cookie sheet

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Input: 1 cup sugar


Input: 1 wire cooling rack


Input: 2 potholders


Input: 1 spatula


Input: aluminum foil


Input: 1 cookie sheet


Input: 2 teaspoons


Input: 1 wooden spoon


Input: 1 sifter


Input: 1 set of measuring spoons


Input: 1 set of measuring cups


Input: 1 large mixing bowl


Input: Freshly grated Parmesan cheese


Input: 1/4 cup fresh basil leaves, cut in chiffonnade (thin slivers)

1/4 cup fresh basil leaves , cut in chiffonnade ( thin slivers )

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Input: 2 ounces fresh mozzarella cheese, in tiny cubes

2 ounces fresh mozzarella cheese , in tiny cubes

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Input: Salt and freshly ground black pepper

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Input: 1 1/2 cups imported Italian arborio rice

1$1/2 cups imported Italian arborio rice

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Input: 5 cups chicken broth, preferably homemade

5 cups chicken broth , preferably homemade

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Input: 1 cup finely chopped sweet red peppers

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Input: 1/2 cup finely chopped onion


Input: 3 tablespoons butter


Input: Salt and freshly ground black pepper

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Input: 2/3 cup sour cream


Input: 3 tablespoons minced parsley


Input: 1/2 cup finely chopped green pepper

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Input: 1 cup finely chopped red pepper

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Input: 1 medium onion, grated

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


Input: 1 teaspoon finely chopped garlic


Input: 1/4 cup cognac or brandy


Input: 1 cup plus 1 1/2 tablespoons dry breadcrumbs

1 cup plus 1$1/2 tablespoons dry breadcrumbs

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Input: 2 eggs, lightly beaten


Input: 1 1/2 pounds ground veal


Input: 1 1/2 pounds ground round


Input: Lemon slices for garnish


Input: 1 tablespoon chopped parsley


Input: 3 tablespoons butter


Input: Salt and freshly ground black pepper

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Input: 1 bay leaf


Input: 1/3 cup dry white wine


Input: 1 cup chopped sweet red pepper

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Input: Juice of 1 lemon


Input: 1 cup chopped green pepper


Input: 1 cup chopped onion


Input: 3 cloves garlic, minced


Input: 2 tablespoons olive oil


Input: 2 frying chickens, cut into serving pieces

2 frying chickens , cut into serving pieces

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Input: 1/2 cup olive oil


Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 6 fennel bulbs, preferably small, about 1 1/2 pounds total weight

6 fennel bulbs , preferably small , about 1$1/2 pounds total weight

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Input: Peanut, corn or vegetable oil for greasing the grill

Peanut , corn or vegetable oil for greasing the grill

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Input: 1 cup olive oil


Input: 1 cup loosely packed, coarsely chopped fresh coriander leaves

1 cup loosely packed , coarsely chopped fresh coriander leaves

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Input: 3/4 cup finely chopped parsley, loosely packed

3/4 cup finely chopped parsley , loosely packed

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

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Input: 3 1/2 tablespoons finely diced, seeded jalapeno peppers

3$1/2 tablespoons finely diced , seeded jalapeno peppers

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Input: 2 tablespoons finely minced garlic


Input: 1 lemon


Input: 2 cups finely chopped onions


Input: 2 limes


Input: 4 oranges


Input: 6 boneless, unskinned chicken breasts with the main wing bone attached, about 2 1/2 pounds

6 boneless , unskinned chicken breasts with the main wing bone attached , about 2$1/2 pounds

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Input: 4 tablespoons finely chopped fresh chervil for garnish

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Input: 2 tablespoons bourbon whisky


Input: 1/2 pound, plus 2 tablespoons, softened butter

1/2 pound , plus 2 tablespoons , softened butter

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Input: 2/3 cup finely chopped shallots


Input: 4 cups water


Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 1/2 cup olive oil


Input: 3 1 1/2-pound live lobsters


Input: 1/2 cup finely chopped chives


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: 10 tablespoons butter


Input: 6 ounces mushrooms, preferably of the wild variety, such as chanterelles, oyster mushrooms, shiitake or morels and so on (if wild mushrooms are not available, the cultivated kind may be used)

6 ounces mushrooms , preferably of the wild variety , such as chanterelles , oyster mushrooms , shiitake or morels and so on ( if wild mushrooms are not available , the cultivated kind may be used )

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Input: 10 large eggs


Input: Ginger ice cream


Input: Ground cinnamon


Input: Confectioners' sugar


Input: 4 tablespoons unsalted butter, melt

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Input: 6 sheets phyllo dough


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon ground cinnamon


Input: 4 1/2 tablespoons almond flour


Input: 1 egg yolk


Input: 4 1/2 tablespoons sugar


Input: 4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter , softened

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Input: 1 tablespoons of walnut halves


Input: 1 tablespoon of pine nuts


Input: 1 tablespoon of whole pistachios


Input: 1 tablespoon each sliced almonds, whole pistachios, pine nuts, walnut halves

1 tablespoon each sliced almonds , whole pistachios , pine nuts , walnut halves

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Input: 1 tablespoon unsalted butter


Input: 2 tablespoons sugar


Input: 1/4 cup brandy


Input: 1/4 cup raisins


Input: 1/4 cup apricots in 1/8-inch dice

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Input: 1/4 cup dates in 1/8-inch dice

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Input: Steamed couscous


Input: 8 garlic cloves, peeled and crushed

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Input: 2 preserved lemons, cut in half

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

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Input: 4 tablespoons ground cumin


Input: 1 teaspoon freshly ground black pepper

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Input: 1/2 teaspoon salt


Input: 4 6- to 7-inch-long beef short ribs, separated

4 6- to 7-inch-long beef short ribs , separated

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Input: 1/4 cup grated Parmigiano-Reggiano


Input: 4 eggs, lightly beaten


Input: Tabasco


Input: Salt to taste


Input: 1 pound fresh spinach, chopped

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Input: 1 pound lean ground beef


Input: 1 onion, chopped


Input: 3 tablespoons vegetable oil


Input: Freshly grated nutmeg, for garnish

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Input: 1 tablespoon brandy


Input: 3 large egg yolks


Input: 1/2 vanilla bean, split lengthwise, pulp scraped

1/2 vanilla bean , split lengthwise , pulp scraped

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Input: 3 1/2 tablespoons sugar


Input: 1/2 cup milk


Input: 1/2 cup heavy cream


Input: 1 2-inch piece cinnamon stick


Input: 1 1/4-inch-thick slice fresh ginger root

1$1/4-inch-thick slice fresh ginger root


Input: 2 whole cloves


Input: 3 cardamom pods


Input: 1/4 cup dry white wine or water

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Input: 4 teaspoons chopped golden raisins


Input: 4 teaspoons chopped pecans


Input: 4 teaspoons brown sugar


Input: 4 tart baking apples, like Winesap or Empire

4 tart baking apples , like Winesap or Empire

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Input: 1/3 cup plus 4 teaspoons maple syrup

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Input: 4 teaspoons unsalted butter, more for pan

4 teaspoons unsalted butter , more for pan

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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: 6 tablespoons olive oil


Input: 1 tablespoon imported mustard such as Dijon or Dusseldorf

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Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons red-wine vinegar


Input: 2 small heads Boston lettuce


Input: 1 cup pecans, toasted and chopped coarse

1 cup pecans , toasted and chopped coarse

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Input: 8 cups stale, sweetened corn bread, crumbled

8 cups stale , sweetened corn bread , crumbled

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Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound shiitake mushrooms, tough stems removed, caps cut into thick slices 1/2 pound oyster mushrooms, sliced

1/2 pound shiitake mushrooms , tough stems removed , caps cut into thick slices 1/2 pound oyster mushrooms , sliced

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

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

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


Input: 1 large portobello mushroom, stem removed, cap cut into 1/2-inch chunks

1 large portobello mushroom , stem removed , cap cut into 1/2-inch chunks

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

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

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


Input: 3 garlic cloves, minced


Input: 1 cup minced carrots


Input: 1 cup chopped celery


Input: 2 cups chopped yellow onion


Input: 6 tablespoons unsalted butter


Input: Salt, black pepper and cayenne pepper to taste

Salt , black pepper and cayenne pepper to taste

B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: 2 tablespoons fresh thyme, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch fresh spinach, washed, stems discarded

1 bunch fresh spinach , washed , stems discarded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups diced celery, plus the chopped leaves

2 cups diced celery , plus the chopped leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 salsify roots, cut into 1/2-inch dice

5 salsify roots , cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 parsnips, cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups diced onions


Input: 1/2 pound bacon, cut into 1/2-inch slivers

1/2 pound bacon , cut into 1/2-inch slivers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 25 oysters, shucked, with juice reserved

25 oysters , shucked , with juice reserved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chicken stock


Input: 2 baguettes, 1/2 pound each

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Diced, cooked turkey liver and pan drippings (optional)

Diced , cooked turkey liver and pan drippings ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and coarsely ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound lean ground beef


Input: 1/2 pound well-seasoned pork sausage, casings removed

1/2 pound well-seasoned pork sausage , casings removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large all-purpose potatoes, peeled and quartered

2 large all-purpose potatoes , peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 slices white bread, moistened briefly under running water

3 slices white bread , moistened briefly under running water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups water


Input: 1 small diced onion


Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup celery leaves


Input: 3/4 cup chicken stock


Input: 6 tablespoons minced fresh sage leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spicy pork sausage


Input: 3/4 cup dried cranberries


Input: 3 medium Granny Smith apples, peeled and finely diced

3 medium Granny Smith apples , peeled and finely diced

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 3/4-inch-thick slices of brioche or hallah

12$3/4-inch-thick slices of brioche or hallah

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh marjoram sprigs for garnish

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


Input: Homemade tomato sauce, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1 1/2 cups fine dried bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup all-purpose flour


Input: 2 to 3 eggs


Input: 1/2 pound fresh mozzarella


Input: 1/2 cup freshly grated Parmesan cheese plus more for serving

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups Arborio rice


Input: 1 medium onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons olive oil


Input: 7 tablespoons butter


Input: 5 cups lightly salted beef or chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 2 garlic cloves, peeled and crushed or pushed through a garlic press

2 garlic cloves , peeled and crushed or pushed through a garlic press

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

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

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


Input: 2 cups plain whole milk yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Nan or lavash bread for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh mint, finely chopped or torn

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Yogurt sauce (recipe below)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon cayenne pepper or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large ripe tomatoes, peeled, seeded and sliced (or 4 or 5 large plum tomatoes)

2 large ripe tomatoes , peeled , seeded and sliced ( or 4 or 5 large plum tomatoes )

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

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

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


Input: 3 medium onions, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 8 tablespoons olive oil


Input: 4 medium eggplants (about 1 pound each)

4 medium eggplants ( about 1 pound each )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Lemon twist


Input: 1/4 ounce white Lillet


Input: 1 ounce Beefeater dry gin


Input: 3 ounces Stolichnaya Gold vodka


Input: 1 teaspoon coriander seeds


Input: 2 cloves


Input: 4 pieces whole star anise


Input: 5 or 6 nickle-size slices ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cinnamon stick, about 3 inches long

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup brown sugar


Input: 3 tablespoons soy sauce


Input: 2 tablespoons Shao Xing rice wine or dry sherry

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 1 duck, 4 to 5 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup thinly sliced or slivered Gruyere cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 rounds toasted French bread

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


Input: 1/4 cup grated Gruyere cheese


Input: Freshly ground white pepper


Input: 4 cups well-flavored chicken stock


Input: Salt


Input: 1/2 cup dry white wine


Input: 5 cups thinly sliced leeks, white part only - about two bunches

5 cups thinly sliced leeks , white part only - about two bunches

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

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

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


Input: 2 tablespoons minced shallots


Input: 4 tablespoons butter


Input: 1/2 teaspoon paprika


Input: White pepper to taste


Input: 1 tablespoon dry vermouth


Input: 1 teaspoon Worcestershire sauce


Input: 1 teaspoon salt (or to taste)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup heavy cream


Input: 1 cup milk


Input: 1 package frozen artichoke hearts, defrosted

1 package frozen artichoke hearts , defrosted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint shucked oysters with their liquor

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped shallots


Input: 2 tablespoons butter


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups beef stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound lean beef chuck or flank, in 1/2-inch cubes

1 pound lean beef chuck or flank , in 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped onion


Input: 4 cups shredded Chinese cabbage


Input: 1/2 teaspoon Chinese five-spice powder


Input: 1 large clove garlic, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sliced fresh ginger


Input: 2 tablespoons cooking oil


Input: 1 cup hot water


Input: 8 dried Chinese black mushrooms


Input: 2 cups port


Input: 1 tablespoon all-purpose flour


Input: 2 egg yolks


Input: 3 tablespoons sugar


Input: 1/2 cup half-and-half


Input: 3 ounces Roquefort cheese


Input: 7 to 8 medium-size firm pears, peeled, halved and cored

7 to 8 medium-size firm pears , peeled , halved and cored

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

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

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


Input: 2 tablespoons unsalted butter


Input: 4 teaspoons water


Input: 1 egg yolk, beaten with 4 teaspoons of water

1 egg yolk , beaten with 4 teaspoons of water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cold unsalted butter, cut into 1/2-inch pieces

1/2 cup cold unsalted butter , cut into 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 1/3 cup sugar


Input: 1 1/2 cups all-purpose flour


Input: 1/2 cup walnuts, toasted


Input: 1 1/2 tablespoons chopped fresh rosemary

1$1/2 tablespoons chopped fresh rosemary


Input: 1 1/2 tablespoons chopped fresh rosemary

1$1/2 tablespoons chopped fresh rosemary


Input: 2 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 large Granny Smith apples, peeled, quartered and cored

10 large Granny Smith apples , peeled , quartered and cored

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 2 egg yolks, beaten with 1 tablespoon of water

2 egg yolks , beaten with 1 tablespoon of water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup cold, unsalted butter, cut into 1/2-inch pieces

3/4 cup cold , unsalted butter , cut into 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt


Input: 2 tablespoons sugar


Input: 1 1/2 cups all-purpose flour


Input: 1/2 lemon


Input: 1 cup heavy cream


Input: 1 teaspoon minced lemon peel (yellow part only)

1 teaspoon minced lemon peel ( yellow part only )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons Calvados brandy


Input: 1 teaspoon fresh lemon juice


Input: 1/4 cup cold water


Input: 1 teaspoon gelatin


Input: 3 tablespoons sugar


Input: 3 1/2 teaspoons chopped fresh sage


Input: 1/2 cup apple cider


Input: 4 medium Granny Smith apples, peeled, cored and thinly sliced

4 medium Granny Smith apples , peeled , cored and thinly sliced

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

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

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


Input: 1 teaspoon vanilla extract


Input: 1 cup unsalted butter, softened slightly and cut into pieces

1 cup unsalted butter , softened slightly and cut into pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cumin seeds, cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon black peppercorns, cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons grated lemon zest


Input: 1 teaspoon kosher salt


Input: 6 tablespoons sugar


Input: 2 cups all-purpose flour


Input: 4 egg yolks


Input: 3/4 cup honey


Input: 6 large sprigs fresh thyme


Input: 1 cup whole milk


Input: 2 cups heavy cream


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 1/4 cup chopped sage leaves


Input: 4 cloves garlic, minced


Input: 1 1/2 tablespoons vegetable oil


Input: 1/3 cup flour


Input: 1 1/2 pounds small creamer potatoes, halved

1$1/2 pounds small creamer potatoes , halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon melted unsalted butter


Input: 3/4 cup plus 1 tablespoon buttermilk

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped sage leaves


Input: 1 teaspoon salt


Input: 6 tablespoons chilled, unsalted butter, diced

6 tablespoons chilled , unsalted butter , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon baking soda


Input: 2 teaspoons baking powder


Input: 2 cups all-purpose flour


Input: 2 tablespoons white truffle oil


Input: 2 large garlic cloves, peeled and halved

2 large garlic cloves , peeled and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 1/2-inch-thick slices Italian bread


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons lemon juice


Input: 2 1/2 tablespoons chopped sage


Input: 1 shallot, minced


Input: 1 tablespoon olive oil


Input: 2 cups cooked, drained white beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour


Input: 16 sage leaves


Input: 1/2 cup vegetable oil


Input: Lemon wedges and watercress sprigs for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped walnuts


Input: 15 sage leaves, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed

4 trout ( about 3/4 to 1 pound each ) , cleaned , scaled , gills removed

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

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

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


Input: 1 shallot, finely chopped


Input: 8 slices bacon, diced


Input: Aged balsamic vinegar, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Dijon mustard


Input: 1/4 cup olive oil


Input: 2/3 cup chopped fresh sage leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves minced garlic


Input: 3 tablespoons finely grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons vegetable oil


Input: 2 cups fresh (soft) bread crumbs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole racks of lamb (1 to 1 1/4 pounds each)

2 whole racks of lamb ( 1 to 1$1/4 pounds each )

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

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

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


Input: Margarine for greasing


Input: Pepper and salt to taste

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


Input: 5 to 6 pounds seasoned croutons

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 gallon turkey or chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons thyme


Input: 2 pounds pulverized pineapple, with juice

2 pounds pulverized pineapple , with juice

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: 2 pounds white raisins


Input: 4 pounds cooked, peeled chestnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds pignoli nuts


Input: 2 pounds shelled walnuts


Input: 5 pounds sliced and cored red apples, with peel

5 pounds sliced and cored red apples , with peel

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Worcestershire sauce to taste


Input: 5 pounds white and dark chopped, cooked turkey meat

5 pounds white and dark chopped , cooked turkey meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: White wine to taste


Input: 5 pounds chopped white onions


Input: Butter or oil for sauteeing

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


Input: 2 tablespoons butter


Input: 4 teaspoons freshly grated lemon rind

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons lemon juice


Input: 6 egg yolks, slighty beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup water


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup cornstarch


Input: 1 1/2 cups sugar


Input: 3/4 cup milk


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 teaspoons baking powder


Input: 2 cups plus 3 tablespoons flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons lemon juice


Input: 1 1/2 cups sugar


Input: 4 eggs


Input: 2 tablespoons freshly grated lemon peel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup solid white shortening


Input: Flour for baking pan


Input: Butter for greasing pans


Input: 3/4 cup whole pecan halves


Input: 1 teaspoon pure vanilla extract


Input: 1/4 cup heavy cream


Input: 1/2 cup light brown sugar


Input: 4 tablespoons butter


Input: 1/3 cup light corn syrup


Input: 1 egg


Input: 1 prepared pie crust, or pie pastry crust (see recipe)

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

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

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


Input: 1 1/2 cup evaporated milk


Input: 1 tablespoon baking powder


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup flour


Input: 1 cup cornmeal


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

O B-UNIT I-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 tablespoon paprika


Input: 1 tablespoon butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs fresh parsley


Input: 2 ribs celery, cut crosswise into thirds

2 ribs celery , cut crosswise into thirds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 onions, peeled and cut into quarters

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 11-to-12-pound turkey


Input: 1/4 teaspoon cayenne pepper


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dried oregano


Input: 1/2 teaspoon dried thyme


Input: 1/2 cup oyster liquor


Input: 20 oysters, drained, about 1 1/2 cups

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, well beaten


Input: 1 teaspoon finely minced garlic


Input: 8 tablespoons butter


Input: 4 tablespoons margarine


Input: 1 cup fresh bread crumbs


Input: 1/2 cup finely chopped scallions


Input: 1/2 cup finely chopped parsley


Input: 1 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped celery


Input: 1 1/2 cups finely chopped onion


Input: 1 1/2 cups rice


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

4$1/2 cups fresh or canned chicken broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups fresh or canned chicken broth

3$1/2 cups fresh or canned chicken broth

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

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Input: 1 teaspoon poultry seasoning


Input: 1 cup finely chopped parsley


Input: 1 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped onion


Input: 1 cup finely chopped celery


Input: 1 cup finely chopped scallions


Input: 8 tablespoons butter


Input: 2 1/2 cups white sandwich bread pulled into small pieces

2$1/2 cups white sandwich bread pulled into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups crumbled, day-old corn bread (see recipe)

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

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

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


Input: 2 cups, approximately, confectioners' sugar

2 cups , approximately , confectioners' sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups bourbon


Input: 5 cups half-and-half


Input: 4 quarts milk


Input: 1/4 to 1/2 cup freshly squeezed orange juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup confectioners' sugar


Input: 2 cups grated coconut


Input: 2 cups banana slices


Input: 6 valencia or navel oranges

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


Input: 24 to 30 unsalted tortilla chips

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg whites


Input: Salt and cayenne pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup lump crabmeat


Input: 1 tablespoon finely minced fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lime juice


Input: 1 ripe Haas avocado (the black variety with the pebbly skin)

1 ripe Haas avocado ( the black variety with the pebbly skin )

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

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

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


Input: 1 tablespoon finely minced fresh dill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 24 to 30 melba toast rounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg whites


Input: Freshly ground black pepper


Input: 1 teaspoon lemon juice


Input: 2 ounces smoked salmon


Input: 3 tablespoons milk


Input: 1/3 cup whipped cream cheese


Input: 3 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg whites


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons prepared pesto


Input: 3 tablespoons lemon juice


Input: 1 cup cooked, drained chick peas (fresh or canned)

1 cup cooked , drained chick peas ( fresh or canned )

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

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

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


Input: 24 to 30 thin slices French baguette bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sour cream


Input: 2 large egg whites


Input: Salt


Input: 2 tablespoons fresh lime juice


Input: 1/2 teaspoon ground cumin


Input: 1 1/2 teaspoons chili powder


Input: 1 cup cooked, drained black beans (fresh or canned)

1 cup cooked , drained black beans ( fresh or canned )

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

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

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


Input: 24 to 30 thin slices French baguette bread or unsalted round tortilla chips

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

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

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


Input: 1/4 cup sugar


Input: Pinch salt


Input: 1 vanilla bean, split


Input: 4 egg yolks


Input: 2 cups milk


Input: 1 tablespoon light rum


Input: 1/4 cup powdered sugar


Input: 16 to 21 soft ladyfingers, homemade or store-bought

16 to 21 soft ladyfingers , homemade or store-bought

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 cups heavy cream


Input: 1 tablespoon gelatin


Input: 1/8 teaspoon salt


Input: 1 recipe warm creme anglaise (recipe follows)

1 recipe warm creme anglaise ( recipe follows )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/4 cups pecan halves


Input: 1 1/4 cups sugar


Input: 1/4 cup cocoa


Input: 3/4 cup sugar


Input: 16 to 21 soft ladyfingers, store-bought or homemade

16 to 21 soft ladyfingers , store-bought or homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large egg whites


Input: Pinch salt


Input: 2 teaspoons gelatin


Input: 4 large egg yolks


Input: 1 cup heavy cream


Input: 3 tablespoons Kahlua liqueur


Input: 9 ounces bittersweet chocolate, finely chopped

9 ounces bittersweet chocolate , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 slices good-quality white sandwich bread, crusts removed

12 slices good-quality white sandwich bread , crusts removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter


Input: 1/2 teaspoon ginger


Input: 3/4 teaspoon cinnamon


Input: 1/4 cup Amaretto liqueur


Input: 1 cup almonds, sliced and toasted

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

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Input: 6 pounds pears (about 12 large), peeled, cored and cut into 1/2-inch slices

6 pounds pears ( about 12 large ) , peeled , cored and cut into 1/2-inch slices

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

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

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


Input: 1 cup sugar, plus more for coating the mold

1 cup sugar , plus more for coating the mold

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-pound can plum tomatoes, chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Pernod, ouzo or other anise-flavored liquor

1/4 cup Pernod , ouzo or other anise-flavored liquor

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh tarragon leaves


Input: 12 small onions (Italian cippolini, if available), peeled

12 small onions ( Italian cippolini , if available ) , peeled

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

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


Input: 2 carrots, sliced


Input: 2 cloves garlic, minced


Input: 1 large head fennel, cut in half and sliced

1 large head fennel , cut in half and sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds stewing veal, cut in 1 1/2-inch pieces and trimmed of fat

2 pounds stewing veal , cut in 1$1/2-inch pieces and trimmed of fat

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

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

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


Input: 2 lemon quarters


Input: 1 swordfish steak (about 1 pound)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh ginger, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 2 tablespoons olive oil


Input: 1 medium bulb fennel


Input: 1 cup water


Input: 1/2 cup whole-wheat flour


Input: 1/2 cup sourdough (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 to 1/2 cup walnut oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Approximately 1/2 cup water


Input: 1 tablespoon minced shallots


Input: 1 cup milk


Input: 1 1/2 teaspoons anise seed


Input: 1 1/2 teaspoons fennel seed


Input: 2 teaspoons salt


Input: 1 tablespoon dry yeast


Input: 2 cups rye flour


Input: 1 cup unbleached flour, plus flour to sprinkle on top of the dough

1 cup unbleached flour , plus flour to sprinkle on top of the dough

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


Input: 1 tablespoon grated lemon peel


Input: 8 ounces very fresh sushi-grade tuna

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Water to thin as needed

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


Input: 1/4 teaspoon toasted anise seed


Input: 4 tablespoons olive oil


Input: 1 teaspoon lemon juice


Input: 1 anchovy


Input: 1 teaspoon small capers


Input: 8 tablespoons unsalted butter


Input: Sour cream or creme fraiche and caviar, or sugar and jam, optional, for serving

Sour cream or creme fraiche and caviar , or sugar and jam , optional , for serving

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

YesCAP 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


Input: 2 ounces green picholine olives, pitted

2 ounces green picholine olives , pitted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons milk, optional

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

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Input: 1/3 cup heavy cream


Input: 3 eggs


Input: 1/8 teaspoon freshly ground white pepper

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

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Input: Salt to taste


Input: 1 1/2 tablespoons flour


Input: 1 pound boiling potatoes, scrubbed

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

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Input: 1/2 cup cooked corn kernels, optional

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: 1/2 tablespoon finely chopped cilantro


Input: 1 1/3 cups freshly cooked or canned black beans, rinsed and drained

1$1/3 cups freshly cooked or canned black beans , rinsed and drained

O B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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 heavy cream, at room temperature

1/2 cup heavy cream , at room temperature

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

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Input: 1 tablespoon soft unsalted butter


Input: 1/2 teaspoon olive oil


Input: Salt


Input: 1 large garlic clove, peeled

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Input: 6 cups chicken stock or lightly salted water

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Input: 4 large Idaho potatoes, peeled and quartered

4 large Idaho potatoes , peeled and quartered

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Input: 2 tablespoons plain bread crumbs


Input: Freshly ground black pepper to taste

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Input: Generous pinch freshly grated nutmeg

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Input: 2 to 3 tablespoons milk


Input: 2 eggs, lightly beaten


Input: 3 ounces mortadella, sliced thin and minced

3 ounces mortadella , sliced thin and minced

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Input: 3 ounces Parmigiano-Reggiano, finely grated

3 ounces Parmigiano-Reggiano , finely grated

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Input: 1 1/2 tablespoons butter


Input: Salt


Input: 2 1/4 pounds Idaho potatoes, peeled and quartered

2$1/4 pounds Idaho potatoes , peeled and quartered

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Input: 2 tablespoons lightly beaten egg


Input: 1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen

1$1/2 sticks unsalted butter , cut into 1-inch cubes and frozen

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Input: 3/4 teaspoon cinnamon


Input: 3/4 cup sugar


Input: 3/4 cup unbleached all-purpose flour


Input: 1 tablespoon cornstarch, dissolved in 1 tablespoon water

1 tablespoon cornstarch , dissolved in 1 tablespoon water

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Input: 3/4 cup orange juice


Input: 3/4 cup plus 2 tablespoons dried cranberries

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Input: 1 cup fresh cranberries


Input: 1 cinnamon stick


Input: 1 vanilla bean, split and seeds scraped

1 vanilla bean , split and seeds scraped

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Input: 3/4 cup sugar


Input: 2 tablespoons heavy cream


Input: 1 extra-large egg yolk


Input: 1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen

1 stick ( 4 ounces ) unsalted butter , cut into 1/2-inch cubes and frozen

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Input: 1/4 cup sugar


Input: 1 1/4 cups plus 2 tablespoons unbleached all-purpose flour

1$1/4 cups plus 2 tablespoons unbleached all-purpose flour

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Input: Sea salt and ground black pepper

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Input: 2 cups fresh cranberries


Input: 1/3 cup sugar


Input: 1/4 cup cider vinegar


Input: 2 pounds sweet onions, peeled and sliced as thinly as possible

2 pounds sweet onions , peeled and sliced as thinly as possible

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Input: 2 tablespoons vegetable oil


Input: 4 tablespoons extra-virgin olive oil


Input: 2 cups asparagus, halved and cut into 1-inch lengths

2 cups asparagus , halved and cut into 1-inch lengths

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Input: 2 cups shelled fresh peas


Input: 4 squab


Input: 3 tablespoons plain low-fat yogurt


Input: 1/4 teaspoon cayenne


Input: 1/2 teaspoon ground cinnamon


Input: 1/2 teaspoon ground cardamom


Input: 1 teaspoon turmeric


Input: 1 teaspoon sweet paprika


Input: 1 teaspoon dry mustard


Input: 1 teaspoon ground cumin


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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Input: 1 teaspoon olive oil


Input: 2 pheasants, wing tips removed

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

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Input: 2 cloves garlic, peeled and minced

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Input: 3 ancho chilies


Input: 1 egg, lightly beaten


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: Freshly ground pepper to taste

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Input: 1 teaspoon salt


Input: 1/2 teaspoon ground cumin


Input: 2 ribs celery


Input: 2 cups coarse, dried corn bread crumbs

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Input: 1 medium onion, peeled and chopped

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Input: 1 teaspoon olive oil


Input: 6 small onions, peeled and quartered

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Input: 4 small baking potatoes, peeled and cut into 6 pieces

4 small baking potatoes , peeled and cut into 6 pieces

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