Input: Unsalted butter for greasing the pan, plus 2 tablespoons melted

Unsalted butter for greasing the pan , plus 2 tablespoons melted

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: Whipped cream


Input: Powdered sugar and mint sprigs for garnish

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

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Input: 1 1/2 teaspoons grated orange zest


Input: 1 teaspoon orange extract


Input: 6 eggs


Input: 1 teaspoon vanilla extract


Input: 3 cups sugar


Input: 1 1/2 cups thinly sliced pickled sweet red peppers

1$1/2 cups thinly sliced pickled sweet red peppers

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Input: 2 to 3 teaspoons Worcestershire sauce, to taste

2 to 3 teaspoons Worcestershire sauce , to taste

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Input: 2 pounds crab meat, picked over

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

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Input: 1/4 cup vegetable oil


Input: 4 tablespoons unsalted butter


Input: 20 ears of corn


Input: 3 bunches arugula, washed and dried

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Input: 1 1/4 pounds red cabbage, finely sliced

1$1/4 pounds red cabbage , finely sliced

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 medium red onion, minced

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

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Input: 1/2 cup dry Sherry


Input: 2 large cucumbers, peeled and thinly sliced

2 large cucumbers , peeled and thinly sliced

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Input: 3/4 cup half-and-half


Input: 1 tablespoon honey


Input: 1/4 teaspoon nutmeg


Input: Cayenne pepper to taste


Input: 1 1/2 tablespoons Dijon mustard


Input: 2 cloves garlic, minced


Input: 1/4 cup raspberry vinegar


Input: 1/4 cup vegetable oil


Input: 1/2 cup olive oil


Input: 6 cups chicken stock, approximately

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Input: 1 teaspoon celery seeds


Input: 1 1/2 pounds black-eyed peas


Input: 3 teaspoons chili powder


Input: 1 tablespoon Tabasco sauce


Input: 1 small onion, grated

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


Input: Juice of 1 lemon


Input: 1/4 cup Worcestershire sauce


Input: 1 cup dark brown sugar


Input: 1/2 cup mustard


Input: 3 cups ketchup


Input: 3 cloves garlic, minced


Input: 1/4 cup vegetable oil


Input: 15 pounds chicken pieces


Input: 2 teaspoons ground Salt and freshly ground pepper to taste

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Input: 1 tablespoon whole cloves


Input: 5 cups white vinegar


Input: Juice of one orange


Input: 1 cup dark brown sugar


Input: 1/2 teaspoon mace


Input: 2 tablespoons American-style spicy mustard


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon nutmeg


Input: 1 cup white vinegar


Input: 1 tablespoon ground cloves


Input: 1 18-pound smoked ham, bone in

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

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Input: 1 tablespoon melted unsalted butter


Input: 2 teaspoons fresh lemon juice


Input: 1/4 teaspoon salt


Input: 5 cups blueberries and sliced strawberries (any mixture you like)

5 cups blueberries and sliced strawberries ( any mixture you like )

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

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Input: 1/2 teaspoon freshly grated lemon zest

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

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Input: 1/4 cup unbleached all-purpose flour


Input: 1 cup sugar


Input: 1/2 pound (1 cup) lard

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

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Input: 1 teaspoon salt


Input: 2 cups unbleached all-purpose flour, plus more for rolling out the dough

2 cups unbleached all-purpose flour , plus more for rolling out the dough

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

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Input: 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 recipe bread stuffing, below

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

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Input: 1 15-pound turkey


Input: 8 slices good day-old white bread, crusts trimmed

8 slices good day-old white bread , crusts trimmed

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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 chopped shallots


Input: 1 cup parsley leaves


Input: 1/4 pound turkey liver or chicken liver (about 3)

1/4 pound turkey liver or chicken liver ( about 3 )

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Input: 6 tablespoons unsalted butter


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: 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 butter


Input: 1 1/2 cups amontillado sherry


Input: 1 cup chopped parsley leaves


Input: 2 tablespoons minced garlic


Input: 1/3 cup extra virgin olive oil

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Input: 4 pounds sweet potatoes (about 3 or 4 large potatoes), peeled and cut into 1-inch pieces

4 pounds sweet potatoes ( about 3 or 4 large potatoes ) , peeled and cut into 1-inch pieces

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

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Input: 1/4 cup minced mint leaves, plus a few whole leaves for garnish

1/4 cup minced mint leaves , plus a few whole leaves for garnish

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Input: 1/4 teaspoon cayenne, or to taste

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Input: 2 large navel oranges, washed and dried

2 large navel oranges , washed and dried

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Input: 1 1/2 pounds cranberries


Input: 1 cup sugar, or to taste

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Input: 4 large pears, about 2 pounds

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

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Input: 3 lemons


Input: 4 tablespoons extra virgin olive oil or butter

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Input: 3 pounds green beans or snow peas, trimmed

3 pounds green beans or snow peas , trimmed

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

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Input: 1 to 1 1/2 cups any vinaigrette

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Input: 12 cups mixed greens, washed, dried and torn into bite-size pieces

12 cups mixed greens , washed , dried and torn into bite-size pieces

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

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Input: 6 ounces Gorgonzola or other creamy blue cheese

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Input: 4 tablespoon lemon juice


Input: 3/4 cup plus 2 tablespoons sugar

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Input: 1/2 teaspoon ginger


Input: 1/4 teaspoon nutmeg


Input: 1 teaspoon cinnamon


Input: 2 tablespoons rum


Input: 1 pound farfalle (bow-tie pasta)

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

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Input: Freshly grated Parmesan


Input: 1 pound canned pureed pumpkin


Input: 2 1/4 cups heavy cream


Input: 3/4 cup milk


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 cup heavy cream


Input: 1 cup basil leaves, shredded

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Input: 1/4 pound wild mushrooms like crimini, portobello, chanterelle, cleaned of grit

1/4 pound wild mushrooms like crimini , portobello , chanterelle , cleaned of grit

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

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Input: 1/4 pound shelled peas


Input: 1 pound asparagus


Input: 4 slices pancetta (Italian bacon)

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

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

2 cloves garlic , minced ( green part removed )

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Input: 3 tablespoons unsalted butter


Input: 1 tablespoon olive oil


Input: 1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, drained and rinsed

1 ounce dried porcini mushrooms , soaked in hot water for 20 minutes , drained and rinsed

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Input: 1 pound asparagus


Input: 2 tablespoons chopped Italian parsley


Input: 1 pound fresh linguine


Input: 1 cup water


Input: 1 teaspoon thyme


Input: 2 cups chopped Italian tomatoes


Input: Balsamic vinegar to taste


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 40 asparagus spears


Input: Fresh tarragon leaves


Input: 1 pound shrimp


Input: 2 leeks, sliced and rinsed

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

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Input: 1 clove garlic, minced


Input: 3 tablespoons olive oil


Input: 1 cup extra-virgin olive oil plus oil for drizzling

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

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Input: 4 red bell peppers


Input: 2 tablespoons chopped cilantro


Input: 1 teaspoon lime juice


Input: 2 yellow bell peppers


Input: 1/2 cup plain nonfat yogurt, at room temperature

1/2 cup plain nonfat yogurt , at room temperature

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

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Input: Mango Salsa (see recipe)

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Input: 1 large ripe mango, peeled and flesh cubed

1 large ripe mango , peeled and flesh cubed

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

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Input: 1/4 jalapeno, minced


Input: Salt, optional


Input: Freshly ground black pepper to taste

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

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Input: 1 medium-size onion, peeled and chopped

1 medium-size onion , peeled and chopped

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Input: 1 large red pepper, cored, seeded and chopped

1 large red pepper , cored , seeded and chopped

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Input: 1/4 to 1/2 jalapeno, finely chopped

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

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Input: 1 teaspoon ground cumin


Input: 8 ounces ground pork tenderloin


Input: 4 or 5 9- or 10-inch flour tortillas

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

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Input: 1 tablespoon canola or corn oil

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

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Input: Cracked ice


Input: 1 liter tonic water, chilled

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Input: 5 limes, room temperature


Input: 16 ounces of gin


Input: 1/2 cup finely chopped parsley


Input: Freshly ground pepper to taste


Input: 1/4 teaspoon freshly grated nutmeg


Input: 6 whole garlic cloves, peeled

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

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Input: 1 1/3 cups milk


Input: 2 tablespoons butter


Input: 6 russet potatoes, about 1 3/4 pounds

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

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Input: Salt to taste


Input: 2 tablespoons finely chopped shallots


Input: 2 tablespoons butter


Input: 1 whole clove


Input: 1/2 cup dry red wine


Input: 1 teaspoon balsamic vinegar


Input: 2 teaspoons honey


Input: 1 tablespoon olive oil


Input: 1 bay leaf


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 tablespoon grated fresh ginger


Input: 2 pounds freshly ground lamb


Input: 1 onion, grated


Input: 1/4 teaspoon ground allspice


Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon ground coriander seed


Input: 1/2 teaspoon paprika


Input: Dash cinnamon


Input: Coarse salt and freshly ground pepper

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

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Input: 4 tablespoons chopped fresh coriander or parsley

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

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Input: 8 slices boneless loin of pork, about 3 ounces each, trimmed of excess fat

8 slices boneless loin of pork , about 3 ounces each , trimmed of excess fat

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 crown roast of lamb, 2 to 3 racks to make 12 chops in all

1 crown roast of lamb , 2 to 3 racks to make 12 chops in all

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Input: Coarse salt and freshly ground pepper

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

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Input: 1 teaspoon rosemary


Input: 2 cloves garlic, peeled and crushed

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

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Input: 4 cups chicken stock


Input: Coarse salt and freshly ground pepper

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

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Input: Dash cayenne pepper


Input: 1/2 cup parsley, chopped


Input: Juice of 2 lemons


Input: 1/2 cup pine nuts


Input: 1/4 cup raisins


Input: 3 tablespoons olive oil


Input: 2 cups burghul


Input: 2 cloves garlic, chopped


Input: 1 medium onion, chopped

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


Input: Fresh strawberries for garnish


Input: 1/3 cup plus 1 tablespoon Dijon mustard

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Input: 1 teaspoon vanilla extract


Input: 1/3 cup flour


Input: 2 eggs, separated


Input: 2/3 cup sugar


Input: 4 tablespoons sweet butter, at room temperature

4 tablespoons sweet butter , at room temperature

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

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Input: 1/3 cup milk


Input: 2 1/2 tablespoons sherry vinegar


Input: 2 squares unsweetened chocolate


Input: Salt and freshly ground black pepper

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

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Input: 1/2 teaspoon fresh rosemary


Input: 1/2 teaspoon Dijon mustard


Input: 1 bunch arugula, rinsed and dried

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

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Input: 1 rack of baby lamb, very well trimmed and frenched

1 rack of baby lamb , very well trimmed and frenched

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Input: 4 1/2 tablespoons extra-virgin olive oil

4$1/2 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper

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

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Input: Freshly grated Italian Parmesan cheese

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


Input: 6 ounces fresh fettuccine


Input: 1/3 cup heavy cream


Input: 1 sun-dried tomato, slivered

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


Input: 1/2 tablespoon minced fennel tops


Input: 1 clove garlic, minced


Input: 1 1/2 cups very thinly sliced fennel bulbs

1$1/2 cups very thinly sliced fennel bulbs

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

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Input: 6 teaspoons sugar


Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 pound fresh shiitake mushrooms, sliced very thin

1/4 pound fresh shiitake mushrooms , sliced very thin

B-QTY B-UNIT B-COMMENT B-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: 1 1/2 ounces semisweet or bittersweet chocolate, cut into 6 1/4-ounce pieces

1$1/2 ounces semisweet or bittersweet chocolate , cut into 6$1/4-ounce pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups fresh raspberries, about 6 ounces

1$1/2 cups fresh raspberries , about 6 ounces

B-QTY B-UNIT B-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: 12 sheets phyllo dough, defrosted at room temperature for an hour

12 sheets phyllo dough , defrosted at room temperature for an hour

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


Input: 6 tablespoons unsalted butter, melted, plus small amount for the baking sheet

6 tablespoons unsalted butter , melted , plus small amount for the baking sheet

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

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

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


Input: 1 cup sugar


Input: 1 cup water


Input: 6 McIntosh apples, each weighing about 6 ounces

6 McIntosh apples , each weighing about 6 ounces

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces heavy cream (optional)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 fresh mangoes, peeled and pitted, reserving juice, or 2 cups canned mango puree

2 fresh mangoes , peeled and pitted , reserving juice , or 2 cups canned mango puree

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

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

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


Input: 6 tablespoons fresh lemon juice


Input: 1 jar preserved ginger in syrup, about 10 1/2 ounces

1 jar preserved ginger in syrup , about 10$1/2 ounces

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh lime juice, plus small amount to rub on apples, approximately 3-4 limes

1/2 cup fresh lime juice , plus small amount to rub on apples , approximately 3-4 limes

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

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

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


Input: 4 tablespoons butter


Input: 2 tablespoons fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter for the pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup grated Parmesan cheese


Input: 1/2 cup heavy cream, or more

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups red, ripe tomatoes cut into 1-inch cubes

3 cups red , ripe tomatoes cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spaghetti or spaghettini


Input: 6 fresh basil leaves, chopped, about 1/4 cup, or about 1 teaspoon dried basil

6 fresh basil leaves , chopped , about 1/4 cup , or about 1 teaspoon dried basil

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

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


Input: 1 teaspoon finely chopped garlic


Input: 6 tablespoons olive oil


Input: 1/4 cup finely chopped parsley


Input: 1 teaspoon finely chopped hot, fresh, red or green chilies, or about 1/2 teaspoon dried red pepper flakes

1 teaspoon finely chopped hot , fresh , red or green chilies , or about 1/2 teaspoon dried red pepper flakes

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

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

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

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


Input: Salt and freshly grounded pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups thinly sliced mushrooms


Input: 1 tablespoon peanut, vegetable or corn oil

1 tablespoon peanut , vegetable or corn oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup fresh or frozen pea pods, optional

3/4 cup fresh or frozen pea pods , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh or frozen green peas

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

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Input: 1 1/2 cups green beans, trimmed and cut into 1-inch lengths

1$1/2 cups green beans , trimmed and cut into 1-inch lengths

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 asparagus spears, each about 5 inches long

4 asparagus spears , each about 5 inches long

B-QTY B-NAME O O 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: 2 eggs, lightly beaten


Input: 1 cup mashed pumpkin (canned pumpkin may be used)

1 cup mashed pumpkin ( canned pumpkin may be used )

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups milk


Input: Butter for frying


Input: 1 bunch broccoli


Input: 2 small zucchini


Input: Sweetened whipped cream, optional


Input: 1 cup all-purpose flour


Input: 1 cup yellow cornmeal


Input: 1 cup confectioners' sugar, plus extra sugar for topping

1 cup confectioners' sugar , plus extra sugar for topping

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT B-NAME 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 dried ground ginger


Input: 1/2 teaspoon cinnamon


Input: 5 tablespoons butter, melted


Input: 4 egg yolks, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 egg whites, stiffly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter for greasing the pan


Input: 1 1/2 cups toasted bread crumbs


Input: 1 cup raisins


Input: 1/2 cup sugar, or to taste

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

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Input: 10 cooking apples, peeled, cored and cut into small chunks

10 cooking apples , peeled , cored and cut into small chunks

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

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


Input: Nutmeg to taste


Input: Salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces unsalted butter


Input: 1 teaspoon vanilla


Input: 1 cup granulated sugar


Input: 1 cup light brown sugar, firmly packed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: 3 cups quick-cooking rolled oats


Input: 1 1/2 pounds fresh broccoli


Input: 1/4 pound potatoes, cut into 1/4-inch slices (1 cup)

1/4 pound potatoes , cut into 1/4-inch slices ( 1 cup )

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

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


Input: 4 cups salted water


Input: 2 tablespoons butter


Input: 2 tablespoons cream


Input: 1/2 teaspoon baking soda


Input: 1 1/2 teaspoons ginger


Input: 1/2 teaspoon


Input: 1/2 teaspoon finely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 deep 9-inch crust, or one 10-inch crust

1 deep 9-inch crust , or one 10-inch crust

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 ounces unsweetened chocolate


Input: 2 ounces of butter


Input: 4 large eggs


Input: 3/4 cup sugar


Input: 1 1/4 cups dark corn syrup


Input: 1 teaspoon vanilla


Input: 2 1/2 tablespoons dark rum


Input: 8 ounces pecan halves


Input: 1 1/2 cups sifted flour


Input: 2 teaspoons cinnamon


Input: 2 teaspoons allspice


Input: 1 1/2 teaspoons cloves


Input: 1/2 pint sour cream


Input: 4 to 6 ounces black caviar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Melba toast


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: 1/4 pound soft butter


Input: 3 hard-cooked eggs


Input: Lettuce


Input: Salt and freshly ground black pepper to taste Lettuce

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup seedless grapes


Input: 1 11-ounce can mandarin orange slices, drained, plus additional slices for garnish

1 11-ounce can mandarin orange slices , drained , plus additional slices for garnish

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

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


Input: 1/2 cup toasted slivered almonds


Input: 1/3 cup mayonnaise


Input: 3 tablespoons minced onion


Input: 1 cup diced celery


Input: 2 tablespoons plus 2 teaspoons lemon juice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 cups cooked, diced chicken

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 1 cup homemade mayonnaise


Input: 2 cups very thinly sliced large Bermuda or other sweet onions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 1 1/2 cups cooked quartered artichoke hearts

1 to 1$1/2 cups cooked quartered artichoke hearts

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: 1/4 cup capers


Input: 1/3 cup chopped fresh parsley


Input: 1/3 cup chopped fresh dill


Input: 10 tablespoons olive oil


Input: 6 or 7 tablespoons red wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons very soft butter


Input: 1 loaf thin-sliced white bread


Input: 2 loaves thin-sliced white bread


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

1/4 teaspoon cayenne pepper , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 2 tablespoons homemade mayonnaise, approximately, plus additional mayonnaise to spread on bread

2 tablespoons homemade mayonnaise , approximately , plus additional mayonnaise to spread on bread

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

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


Input: 1 tablespoon butter


Input: 1 pound finely chopped mushrooms


Input: 2 tablespoons minced parsley


Input: 1/2 teaspoon dried oregano


Input: 2 tablespoons chopped fresh basil


Input: 2 large cloves garlic, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups finely diced green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 5 cups cooked rice


Input: 1 pound shrimp, cooked, peeled and sliced in half lengthwise

1 pound shrimp , cooked , peeled and sliced in half lengthwise

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

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

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


Input: 1 3/4 cups flour


Input: 1 1/2 sticks butter


Input: A few dashes cayenne


Input: 1 pound tiny scallops (bay or calico)

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup red wine vinegar


Input: Salt and pepper to taste

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


Input: 1 tablespoon sugar


Input: 1 teaspoon Worcestershire sauce


Input: 2 medium onions, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound extra sharp New York State cheese

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped shallots


Input: 1/4 pound mushrooms, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chicken broth


Input: 2 large, red ripe tomatoes, about 1 pound

2 large , red ripe tomatoes , about 1 pound

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

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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped pars-ley


Input: 1 teaspoon finely minced garlic


Input: 2 teaspoons olive oil


Input: 2 tablespoons finely chopped shal-lots


Input: 3 pounds small mushrooms


Input: 1 cup grape seed oil


Input: Salt to taste if desired

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


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped dill


Input: 4 turkey breast tenderloin steaks, about 1 1/2 pounds

4 turkey breast tenderloin steaks , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/4 pound Fontina, Gruyere or Cheddar cheese

1/4 pound Fontina , Gruyere or Cheddar cheese

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 4 thin slices prosciutto or other ham, about 2 ounces

4 thin slices prosciutto or other ham , about 2 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons dried rosemary


Input: 8 new red waxy potatoes


Input: 1 1/2 cups water


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 1 head fresh fennel, about 1/2 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour


Input: 4 large mushrooms, about 1/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 fresh limes


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons milk


Input: Salt to taste if desired

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


Input: 4 trout, about 1/2 pound each, cleaned weight

4 trout , about 1/2 pound each , cleaned weight

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: 8 tablespoons melted butter


Input: 1 1/4 cups milk


Input: 1 cup water slightly hotter than lukewarm, for instance 90 degrees

1 cup water slightly hotter than lukewarm , for instance 90 degrees

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

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

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


Input: 2 1/2 packages granular yeast


Input: Freshly ground pepper to taste

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


Input: 6 cups (approximately) unbleached flour

6 cups ( approximately ) unbleached flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 tablespoon salt, optional


Input: 3/4 pound raw langoustines, prawns or Spanish red shrimp

3/4 pound raw langoustines , prawns or Spanish red shrimp

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons candied ginger cut into small cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup walnut, hazelnut or olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar


Input: Lettuce leaves


Input: Salt to taste if desired

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


Input: 4 lobsters, 1 1/4 to 1 1/2 pounds each

B-QTY B-NAME O B-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: Green sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 cups heavy cream


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 1/4 pounds raw shrimp


Input: 2 tablespoons Cognac


Input: 2 tablespoons butter, plus butter for greasing pan and paper

2 tablespoons butter , plus butter for greasing pan and paper

B-QTY B-UNIT B-NAME O B-COMMENT B-NAME 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: 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 teaspoon sesame seeds


Input: 1/2 teaspoon Japanese horseradish (see recipe)

1/2 teaspoon Japanese horseradish ( see recipe )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 fine julienne strips peeled cucumber, about 3 inches long

10 fine julienne strips peeled cucumber , about 3 inches long

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup (approximately) cooked sushi rice (see recipe)

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

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

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


Input: Pickled ginger for garnish


Input: 3 cups sushi rice


Input: 3 cups cold water


Input: 1/4 cup rice wine vinegar


Input: 1 plastic package baked eel with sauce (see note)

1 plastic package baked eel with sauce ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 rectangle packaged roasted seaweed

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


Input: Japanese horseradish (see recipe) for garnish

Japanese horseradish ( see recipe ) for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons red lumpfish roe or smelt roe

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2-inch-thick strips of peeled, pitted avocado

2$1/2-inch-thick strips of peeled , pitted avocado

O 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: 2 crab-flavored fish cakes (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon sesame seeds


Input: 3/4 cup cooked rice for sushi (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup chicken broth


Input: 3/4 pound tagliatelle or fettucine


Input: 2 egg yolks


Input: 1/4 cup freshly grated Parmesan cheese, plus additional cheese to serve on side

1/4 cup freshly grated Parmesan cheese , plus additional cheese to serve on side

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

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

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


Input: 2 tablespoons finely chopped parsley


Input: 1 rectangle of packaged roasted seaweed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried green peppercorns, coarsely ground

1 teaspoon dried green peppercorns , coarsely ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dried basil


Input: 1 tablespoon olive oil


Input: 2 tablespoons butter


Input: 1 1/2 tablespoons finely chopped shallots

1$1/2 tablespoons finely chopped shallots


Input: 1 1/2 tablespoons finely chopped scallions

1$1/2 tablespoons finely chopped scallions


Input: 1/4 cup vodka


Input: 10 cherry tomatoes, stems removed, quartered, about 3/4 cup

10 cherry tomatoes , stems removed , quartered , about 3/4 cup

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

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

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


Input: Salt to taste if desired

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


Input: 3 quarts water


Input: 2 tablespoons water


Input: 1/2 teaspoon Tabasco


Input: Juice of 1/2 lemon


Input: 1 cup flour


Input: 1 egg, lightly beaten


Input: 1/2 cup milk


Input: Green sauce (see recipe), optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 cup freshly made mayonnaise


Input: 1/2 cup coarsely chopped watercress


Input: 2 tablespoons finely chopped fresh dill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped parsley


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons olive oil


Input: 1 tablespoon butter


Input: 1/3 cup finely chopped onions


Input: 2 tablespoons finely chopped shallots


Input: 1 teaspoon finely minced garlic


Input: 1/2 pound mushrooms, thinly sliced, about 4 cups

1/2 pound mushrooms , thinly sliced , about 4 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons flour


Input: 1 cup dry white wine


Input: 1 pound fresh tomatoes, peeled, cored and cut into cubes, about 2 1/2 cups

1 pound fresh tomatoes , peeled , cored and cut into cubes , about 2$1/2 cups

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

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

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


Input: 1 teaspoon tomato paste


Input: 4 sprigs fresh parsley


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 tablespoons finely chopped fresh parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh crab meat, preferably lump

1 pound fresh crab meat , preferably lump

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: 5 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 1/2 cup finely chopped celery


Input: 2 1/2 tablespoons plus 2 cups fresh bread crumbs made from 2-day-old bread

2$1/2 tablespoons plus 2 cups fresh bread crumbs made from 2-day-old bread

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

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

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


Input: 1 tablespoon finely chopped parsley


Input: Salt to taste if desired

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


Input: 1/2 teaspoon freshly ground pepper


Input: 1 egg yolk


Input: 1 1/2 teaspoons dry mustard


Input: 2 tablespoons heavy cream


Input: 1 1/2 tablespoons Worcestershire sauce


Input: 2 tablespoons mayonnaise


Input: 1/4 cup red-wine vinegar


Input: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces

1 young rabbit , about 2$1/2 pounds , cleaned weight , cut into serving pieces

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

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

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


Input: 3/4 pound packaged pitted prunes, about 30

3/4 pound packaged pitted prunes , about 30

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-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 fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 1 tablespoon butter


Input: 2 tablespoons olive oil


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 bay leaf


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

B-QTY B-UNIT B-NAME I-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: 2 cups dry red wine


Input: 4 sprigs fresh parsley


Input: 1/2 cup coarsely chopped celery


Input: 1/2 cup coarsely chopped carrots


Input: 1/2 cup coarsely chopped onions


Input: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces

1 young rabbit , about 2$1/2 pounds , cleaned weight , cut into serving pieces

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

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

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


Input: 1/4 cup finely chopped parsley


Input: 1/2 cup dry white wine


Input: 1/2 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons olive oil


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 1 teaspoon finely ground rosemary


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces

1 young rabbit , about 2$1/2 pounds , cleaned weight , cut into serving pieces

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

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

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


Input: 1 tablespoon imported mustard


Input: 1 tablespoon butter


Input: 3 tablespoons flour


Input: 1 cup dry white wine


Input: 2 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 3 sprigs fresh parsley


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely minced garlic


Input: 1/2 pound mushrooms, left whole if very small, otherwise quartered

1/2 pound mushrooms , left whole if very small , otherwise quartered

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

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

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


Input: 2 cups very small white onions, the smaller the better, peeled

2 cups very small white onions , the smaller the better , peeled

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME O O I-COMMENT O I-COMMENT O 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: 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 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces

1 young rabbit , about 2$1/2 pounds , cleaned weight , cut into serving pieces

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

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

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


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons finely chopped parsley


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: 1/4 teaspoon ground cumin


Input: 3 tablespoons red-wine vinegar


Input: 1 tablespoon mustard, preferably the Dijon type

1 tablespoon mustard , preferably the Dijon type

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely minced garlic


Input: 4 carrots, about 1 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 parsnips, about 1 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped scallions or green onions

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: 2 tablespoons finely chopped parsley


Input: 2 tablespoons drained, chopped capers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons finely chopped scallions or green onions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup mayonnaise, preferably homemade

3/4 cup mayonnaise , preferably homemade

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Worcestershire sauce


Input: 3 drops Tabasco sauce


Input: 2 cups corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups flour


Input: 1 teaspoon freshly grated black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup buttermilk


Input: 2 pints shucked steamer clams


Input: Salt to taste


Input: 3/4 cup strawberry preserves


Input: 1 1/2 pints fresh strawberries


Input: 1 1/2 cups heavy cream


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon hot dried red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons finely chopped fresh coriander, optional

4 teaspoons finely chopped fresh coriander , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups flour


Input: 1/2 cup yellow cornmeal


Input: 4 teaspoons baking powder


Input: Pinch of salt


Input: 3 tablespoons sugar


Input: 8 tablespoons cold butter, in pieces

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 egg, lightly beaten


Input: 1/2 cup buttermilk


Input: 1 quart strawberries


Input: Superfine sugar


Input: 1 tablespoon kirsch


Input: 1 1/2 cups heavy cream


Input: Confectioners' sugar


Input: 3/4 cup cake flour


Input: 3/4 teaspoon baking powder


Input: Pinch of salt


Input: 4 eggs, at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: Confectioners' sugar


Input: 2 tomatoes, as red and ripe as possible, cored

2 tomatoes , as red and ripe as possible , cored

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons red-wine vinegar


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small red onions, about 1/2 pound

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: 2 small bulbs fresh fennel


Input: 2 firm, ripe unblemished avocado

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup lemon juice


Input: 1/2 cup dry white wine


Input: 1/2 teaspoon ground cumin


Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 2 whole cloves


Input: 1/2 cup water


Input: 1 pound kielbasa (Polish sausage), cut in half crosswise

1 pound kielbasa ( Polish sausage ) , cut in half crosswise

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

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

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


Input: Steamed potatoes


Input: Salt to taste if desired

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


Input: 1 two-pound green or white cabbage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 4 loin pork chops, about 1/2 pound each

4 loin pork chops , about 1/2 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced garlic


Input: 1 cup finely chopped onions


Input: Freshly ground pepper to taste

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


Input: 1 or 2 large Spanish onions, chopped coarse

1 or 2 large Spanish onions , chopped coarse

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

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Input: 2 or 3 cloves garlic, minced

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Input: 1/2 cup chopped parsley


Input: Salt and pepper to taste

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


Input: 3 cups homemade chicken stock, boiled down to 1/2 cup

3 cups homemade chicken stock , boiled down to 1/2 cup

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

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Input: 1 28-ounce can tomatoes packed in puree, broken up

1 28-ounce can tomatoes packed in puree , broken up

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: 2 tablespoons olive oil, or as desired

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

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Input: 3 pounds pork chops


Input: 1 12-ounce package mushrooms, sliced thin

1 12-ounce package mushrooms , sliced thin

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

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Input: 1/2 cup dry white wine


Input: 3 pounds pork chops


Input: 1 16-ounce can tomatoes


Input: 1 cup heavy cream, or as desired

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Input: Salt and pepper as desired

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


Input: 2 or 3 large Spanish onions, slivered

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

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Input: 2 tablespoons butter, or as needed

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

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Input: 1/2 cup bourbon


Input: Pecan halves for decoration


Input: Additional bourbon for soaking


Input: 1 teaspoon baking powder


Input: 2 teaspoons nutmeg


Input: 1 cup seedless raisins


Input: 8 ounces pecans, chopped


Input: 1 1/2 cups sifted unbleached flour


Input: 1/4 cup firmly packed dark brown sugar

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

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Input: 3/4 cup granulated sugar


Input: 1/2 cup butter


Input: 3 eggs, separated


Input: 4 ounces dried coconut


Input: 2 cups pecan halves


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon vanilla


Input: 1 14-ounce can condensed milk


Input: 1 pound dates, pitted and halved

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

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Input: 6 slices candied pineapple, cut in chunks

6 slices candied pineapple , cut in chunks

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

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Input: 2 1/2 pounds whole candied cherries


Input: 2 tablespoons softened butter


Input: 1 pound confectioners' sugar


Input: 1/4 cup granulated sugar


Input: 2 tablespoons honey


Input: 1 1/3 cup sifted all-purpose flour


Input: Grated rind of 2 lemons

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


Input: 1/4 teaspoon almond extract


Input: 1/4 teaspoon vanilla


Input: 5 eggs


Input: 1 cup sifted cake flour


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon baking powder


Input: 1/4 teaspoon ground nutmeg


Input: 1/4 teaspoon cinnamon


Input: 1 12-ounce jar apricot preserves


Input: 1/2 cup rum


Input: 6 to 8 tablespoons bourbon


Input: 4 ounces slivered almonds


Input: 1/2 cup bourbon or Port


Input: 1/4 cup brandy


Input: 1/2 pound butter


Input: 1/3 cup firmly packed brown sugar

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Input: 1 cup currants


Input: 10 ounces mixed candied fruits


Input: 1 6-ounce mixture of glazed pears, peaches, apricots, figs and dates, cut up

1 6-ounce mixture of glazed pears , peaches , apricots , figs and dates , cut up

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

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Input: 1 cup chopped pecans


Input: 1/3 cup candied pineapple


Input: 1 15-ounce package raisins


Input: 2 cups golden raisins


Input: 1/4 teaspoon ground nutmeg


Input: 2 tablespoons Sherry Sherry or brandy for soaking Candied cherries, optional

2 tablespoons Sherry Sherry or brandy for soaking Candied cherries , optional

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

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Input: 1/2 teaspoon ground mace


Input: 2 1/4 cups sifted unbleached flour


Input: 1 cup water


Input: 4 ounces candied orange peel


Input: 4 ounces candied lemon peel


Input: 4 ounces candied citron


Input: 3 1/2 ounces candied red and/or green cherries

3$1/2 ounces candied red and/or green cherries

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

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Input: 1/4 cup brandy


Input: 8 ounces butter, softened


Input: 1 cup sugar


Input: 5 eggs, separated


Input: 1 teaspoon lemon juice


Input: 1 1/2 cups golden raisins


Input: 1 cup currants


Input: 3/4 cup brandy


Input: Additional brandy for soaking


Input: 1 cup sugar


Input: 2 teaspoons vanilla


Input: 16 ounces dried apricots


Input: 12 pitted prunes, halved

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


Input: 4 ounces mixed candied fruits


Input: 1/2 cup raisins


Input: 1 cup maraschino cherries


Input: 1 1/2 cup sifted unbleached flour


Input: 1 teaspoon baking powder


Input: 1 teaspoon salt


Input: 6 eggs


Input: 16 ounces pitted dates


Input: 8 ounces brazil nuts


Input: 8 ounces pecan halves


Input: 8 ounces walnut halves


Input: Vegetable oil or lard for frying, sufficient to make a 1/2-inch layer in a frying pan

Vegetable oil or lard for frying , sufficient to make a 1/2-inch layer in a frying pan

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

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Input: 4 to 6 drops Tabasco sauce, or to taste

4 to 6 drops Tabasco sauce , or to taste

B-QTY B-COMMENT B-RANGE_END O B-NAME I-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 teaspoon baking powder


Input: 2 medium-size onions, chopped

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


Input: 3 eggs


Input: 3 medium-size potatoes, unpeeled if desired

3 medium-size potatoes , unpeeled if desired

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

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Input: 3/4 pound fresh cod or scrod

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons bread crumbs


Input: 2 tablespoons freshly grated Parmesan cheese

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

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Input: 1/4 pound salt cod (see note)

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

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Input: 1 egg yolk, beaten lightly

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

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Input: 1/3 cup onion, chopped fine

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Input: 1 1/2 pounds, approximately, yellow summer squash (pattypan is a good choice)

1$1/2 pounds , approximately , yellow summer squash ( pattypan is a good choice )

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

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Input: 1/2 cup minced chives


Input: 1/2 cup sour cream


Input: 5 eggs


Input: 4 tablespoons light cream


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: 1/4 cup cubed Cheddar cheese


Input: Butter for greasing casserole, plus 3 tablespoons

Butter for greasing casserole , plus 3 tablespoons

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

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Input: 1/4 cup minced shallots or onions

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

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Input: 1 tablespoon butter


Input: 1 tablespoon vegetable oil


Input: 4 to 6 drops Tabasco sauce, or to taste

4 to 6 drops Tabasco sauce , or to taste

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

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Input: Salt and freshly ground white 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 1/2 pounds chard, preferably green and red, mixed

1$1/2 pounds chard , preferably green and red , mixed

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

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Input: 1 medium-size sweet green or yellow pepper, seeds and veins removed

1 medium-size sweet green or yellow pepper , seeds and veins removed

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

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Input: 1 orange tomato (see note)

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

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Input: 15 to 20 ripe red cherry tomatoes

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

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Input: 1 large plum tomato


Input: 1 cup minced white onions


Input: 1/4 cup minced green jalapeno chilies, seeds and veins removed

1/4 cup minced green jalapeno chilies , seeds and veins removed

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Input: 1/4 cup creme fraiche


Input: 1 tablespoon heavy cream


Input: 1/3 cup walnuts, finely chopped

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Input: 8 ounces cream cheese


Input: 4 ounces mascarpone cheese


Input: 1 ounce port


Input: 1 very ripe pear


Input: 1 tablespoon paprika


Input: 2 tablespoons sugar


Input: 1/2 cup finely chopped parsley


Input: 1/2 pound puff pastry (see note)

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

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Input: 1 pound ripe Roquefort


Input: 1 pint pearl onions


Input: 4 small turnips


Input: 2 bunches finger carrots, scraped

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Input: 4 medium russet potatoes, peeled and quartered lengthwise

4 medium russet potatoes , peeled and quartered lengthwise

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Input: 1/2 teaspoon crushed dried sage


Input: 2 ounces Scotch (optional)

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Input: 8 tablespoons unsalted butter


Input: 3 tablespoons vegetable oil


Input: 5 pounds lamb shoulder and breast, boned and trimmed and cut into 2-inch pieces

5 pounds lamb shoulder and breast , boned and trimmed and cut into 2-inch pieces

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 4 cups lamb stock or half lamb and half veal stock (see note below)

4 cups lamb stock or half lamb and half veal stock ( see note below )

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

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Input: 1 teaspoon dried thyme


Input: 1 teaspoon dried rosemary


Input: 2 garlic cloves


Input: 6 sprigs parsley


Input: 1 bay leaf


Input: 2 pounds lamb neck, cut into small pieces

2 pounds lamb neck , cut into small pieces

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

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Input: 1 veal knuckle, quartered


Input: 1 medium onion, cut in half

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Input: 3 celery ribs with leaves, roughly chopped

3 celery ribs with leaves , roughly chopped

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Input: 2 carrots, washed and roughly chopped

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

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Input: 8 peppercorns


Input: 1/3 cup fresh chervil sprigs


Input: 1 cup heavy cream


Input: Salt and freshly ground white 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 cups chicken broth, homemade or canned

2 cups chicken broth , homemade or canned

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

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Input: 2 cups fresh or frozen green peas, thawed

2 cups fresh or frozen green peas , thawed

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Input: 4 to 5 large red, ripe tomatoes, about 4 cups, or canned Italian plum tomatoes, peeled, seeded and juice reserved

4 to 5 large red , ripe tomatoes , about 4 cups , or canned Italian plum tomatoes , peeled , seeded and juice reserved

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

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

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


Input: 2 cups veal stock


Input: 2 cups red wine


Input: 5 shallots, chopped fine


Input: 1/2 cup parsley, chopped fine

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

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Input: 6 cloves garlic, chopped fine

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

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Input: 4 tablespoons vegetable oil


Input: 4 tablespoons flour, sifted


Input: 1/2 cup pecans, chopped


Input: 1/2 cup parsley, minced


Input: Salt and pepper to taste

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


Input: 6 pounds veal shoulder boned to form a rolled roast

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

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Input: 1/4 cup unseasoned bread crumbs


Input: 1/2 teaspoon cayenne pepper


Input: 1 teaspoon dried thyme


Input: 1 teaspoon pepper


Input: 1 teaspoon salt


Input: 1/2 cup olives, chopped


Input: 6 stalks celery, minced


Input: 8 scallions, half of their tops removed, minced

8 scallions , half of their tops removed , minced

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

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Input: 6 cloves garlic, minced


Input: 1/2 pound ground veal


Input: 1/2 pound ground pork


Input: 3 dozen raw oysters, shucked, drained and liquid reserved

3 dozen raw oysters , shucked , drained and liquid reserved

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

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Input: 2 tablespoons vegetable oil


Input: 1 16-ounce loaf day-old French bread cut in 1/2-inch cubes

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

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Input: 4 eggs


Input: 1 stick butter, melted


Input: 1 teaspoon salt


Input: 1 tablespoon lemon zest


Input: 1 1/4 cups evaporated milk


Input: 2/3 cup flour


Input: 1 cup sugar


Input: 2 tablespoons butter


Input: 8-to 9-pound pumpkin


Input: Salt and pepper to taste

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


Input: 1 teaspoon paprika


Input: 3 tablespoons butter, cut in 1/4-inch cubes

3 tablespoons butter , cut in 1/4-inch cubes

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

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Input: 1/2 cup parsley, chopped


Input: 2/3 cup plain bread crumbs and 1/3 cup for dusting

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Input: 1 pound medium shrimps, peeled, deveined and cut in half lengthwise

1 pound medium shrimps , peeled , deveined and cut in half lengthwise

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

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Input: 1 pound white lump crab meat

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

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Input: 1/2 cup celery, chopped


Input: 3 cloves garlic, chopped fine

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Input: 2 red bell peppers, diced

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Input: 4 medium yellow onions, minced

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Input: 2 tablespoons vegetable oil


Input: 1 tablespoon file powder


Input: Louisiana-style hot sauce


Input: 4 medium eggplants, about 6 pounds

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Input: 2 pounds wild mushrooms, morels or portobellos, cut in 1/2-inch pieces

2 pounds wild mushrooms , morels or portobellos , cut in 1/2-inch pieces

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Input: 1/4 teaspoon dried basil


Input: 1 pinch dried thyme


Input: 4 bay leaves


Input: 2 quarts veal stock


Input: 1 1/2 pounds andouille sausage or kielbasa, sliced in quarters lengthwise and cut crosswise in 1/2-inch pieces

1$1/2 pounds andouille sausage or kielbasa , sliced in quarters lengthwise and cut crosswise in 1/2-inch pieces

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Input: 1 cup flour, sifted, and 1/4 cup more for dusting duck

1 cup flour , sifted , and 1/4 cup more for dusting duck

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Input: 3/4 cup vegetable oil


Input: 1 duck, about 6 pounds, quartered and skinned

1 duck , about 6 pounds , quartered and skinned

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Input: 5 cups diced yellow onions


Input: 5 cups diced celery


Input: 3 cups diced green or red bell peppers

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Input: 6 cloves garlic, minced


Input: 1 teaspoon cayenne


Input: 1/4 teaspoon dried oregano


Input: 2 teaspoons pepper


Input: 3 or 4 sprigs fresh rosemary or 1 tablespoon dried

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Input: 1 teaspoon sea salt


Input: 1 4-pound boneless pork loin, rolled and tied

1 4-pound boneless pork loin , rolled and tied

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Input: 2 teaspoons salt


Input: 1/2 ounce white truffle or 2 tablespoons white truffle paste

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Input: 1/4 cup extra-virgin olive oil


Input: 1 clove garlic


Input: 1 sprig fresh sage, or 1 teaspoon crumbled dried sage leaves (do not use powdered sage)

1 sprig fresh sage , or 1 teaspoon crumbled dried sage leaves ( do not use powdered sage )

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Input: 1 medium onion, halved

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Input: 1 pound dried white beans, preferably cannelini or navy beans

1 pound dried white beans , preferably cannelini or navy beans

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Input: 3 or 4 tablespoons extra-virgin olive oil, more if desired

3 or 4 tablespoons extra-virgin olive oil , more if desired

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Input: 1/3 cup freshly grated imported Parmigiano-Reggiano cheese

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Input: 2 pounds fish fillets, preferably flounder, sole or whitefish

2 pounds fish fillets , preferably flounder , sole or whitefish

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Input: 1/3 cup flour


Input: 3/4 cup extra-virgin olive oil


Input: 1/4 cup vegetable oil


Input: Salt to taste


Input: 4 medium onions, very thinly sliced (about 4 cups, loosely packed)

4 medium onions , very thinly sliced ( about 4 cups , loosely packed )

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Input: 1/2 cup dry white wine


Input: 1 1/2 cups white-wine vinegar


Input: 3 tablespoons golden raisins


Input: 3 tablespoons pine nuts


Input: 4 cloves garlic


Input: Freshly ground black pepper to taste

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Input: 1 pound imported Italian Arborio rice

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Input: 1 teaspoon salt if desired


Input: 4 ounces (1 stick) unsalted butter

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Input: 2 medium yellow onions


Input: 1 small butternut squash or pumpkin, if available

1 small butternut squash or pumpkin , if available

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Input: 6 cups water, approximately


Input: 1/4 cup extra-virgin olive oil