Input: 1 medium pear, cored, peeled and cut into chunks

1 medium pear , cored , peeled and cut into chunks

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

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Input: 2 teaspoons olive oil


Input: 2 one-pound pork tenderloins (each 10 inches long and 2 1/2 inches in diameter)

2 one-pound pork tenderloins ( each 10 inches long and 2$1/2 inches in diameter )

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

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


Input: 15 grinds fresh black pepper


Input: Scant 1/2 teaspoon ground cardamom


Input: Scant 1/2 teaspoon cinnamon


Input: 1 1/2 teaspoons kosher salt


Input: 6 limes, sliced into thin wedges

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

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Input: 3 pounds peeled shrimp (20 to 24 a pound)

3 pounds peeled shrimp ( 20 to 24 a pound )

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

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Input: Kosher salt, to taste

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


Input: 6 jalapeno peppers, seeded, de-veined and cut into chunks

6 jalapeno peppers , seeded , de-veined and cut into chunks

B-QTY 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 1/4 cups trimmed, washed cilantro plus 75 nice leaves for garnish

1$1/4 cups trimmed , washed cilantro plus 75 nice leaves for garnish

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 olive oil


Input: 8 tablespoons lime juice


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons kosher salt


Input: 3/4 cup Parmesan cheese


Input: 4 ounces mozzarella cheese diced into 1/4-inch pieces

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

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Input: 2 tablespoons tomato paste


Input: 1/4 cup roughly chopped basil


Input: 2 small cloves garlic, smashed, peeled and minced

2 small cloves garlic , smashed , peeled and minced

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

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Input: 6 small plum tomatoes, stem end cut off, and diced into 1/4-inch pieces

6 small plum tomatoes , stem end cut off , and diced into 1/4-inch pieces

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

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Input: 1 small white boiling onion, peeled and diced in 1/4-inch pieces

1 small white boiling onion , peeled and diced in 1/4-inch pieces

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

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Input: 1 tablespoon olive oil


Input: 2 tablespoons honey


Input: 6 strips lemon peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long

6 strips lemon peel , white pith removed , about 1/2 inch wide and 3$1/2 inches long

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 I-COMMENT I-COMMENT I-COMMENT

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Input: 8 strips of orange peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long

8 strips of orange peel , white pith removed , about 1/2 inch wide and 3$1/2 inches long

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

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Input: 4 cups Kalamata (preferred) or Gaeta olives

4 cups Kalamata ( preferred ) or Gaeta olives

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

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Input: 2 tablespoons red wine vinegar


Input: 4 cloves garlic, smashed and peeled

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

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Input: 6 tablespoons orange juice


Input: 4 teaspoons fennel seeds


Input: Freshly ground black pepper to taste

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

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Input: 1/8 teaspoon salt


Input: 2 teaspoons Dijon mustard


Input: 3/4 cup nonfat buttermilk


Input: Bunch fresh chives to yield 1 tablespoon chopped

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

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Input: 1/2 pound cabbage


Input: 3/4 pound tiny thin-skinned potatoes


Input: 1/4 cup dry red wine


Input: 8 ounces fresh tuna


Input: 1/2 teaspoon anchovy paste


Input: 1 teaspoon capers


Input: 4 oil-cured olives


Input: 1 large clove garlic


Input: 2 teaspoons olive oil


Input: 6 ounces whole red onion or 5 ounces chopped, ready-cut onion (1 1/3 cups)

6 ounces whole red onion or 5 ounces chopped , ready-cut onion ( 1$1/3 cups )

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

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Input: 1 teaspoon grated lemon zest


Input: 1 cup pecans, toasted and chopped

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

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Input: 4 cups fresh dates, pitted and cut into 1/2-inch dice

4 cups fresh dates , pitted and cut into 1/2-inch dice

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

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Input: 8 large Granny Smith apples, peeled, cored and cut into 1/2-inch slices

8 large Granny Smith apples , peeled , cored and cut into 1/2-inch slices

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT O 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: 2 teaspoons grated orange zest


Input: 1 cup unsalted butter, cut into small pieces

1 cup unsalted butter , cut into small pieces

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

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Input: 1 teaspoon ground nutmeg


Input: 1 teaspoon kosher salt


Input: 2 teaspoons ground cinnamon


Input: 2 cups brown sugar


Input: 1 cup all-purpose flour


Input: 2 cups old-fashioned oats


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

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Input: 3 tablespoon chopped Italian parsley


Input: 2/3 cup pine nuts


Input: 2 tablespoons coarsely chopped Italian parsley leaves

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

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Input: 1/3 cup pitted and sliced picholine olives

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

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Input: 16 fresh dates, pitted and thinly sliced

16 fresh dates , pitted and thinly sliced

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

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Input: 1 tablespoon olive oil


Input: 1 small bunch fresh thyme, roughly chopped

1 small bunch fresh thyme , roughly chopped

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

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Input: 1 large onion, peeled and roughly chopped

1 large onion , peeled and roughly chopped

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

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Input: 4 ribs celery, chopped


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons kosher salt


Input: 2 whole Long Island ducks, trimmed of wing tips and excess fat

2 whole Long Island ducks , trimmed of wing tips and excess fat

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

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Input: 16 fresh dates, pitted and thinly sliced lengthwise

16 fresh dates , pitted and thinly sliced lengthwise

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

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Input: Olive oil for greasing the pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1 teaspoon kosher salt


Input: 1/2 cup olive oil


Input: 1/2 cup red-wine vinegar


Input: 2 tablespoons whole allspice


Input: 1 tablespoon whole cloves


Input: 1 whole nutmeg seed, smashed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3-inch cinnamon sticks


Input: 1/3 cup brown sugar


Input: 1 bottle cabernet sauvignon


Input: 1 cup whole unblanched almonds


Input: 1 egg


Input: 1 1/2 teaspoons chopped fresh rosemary


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 teaspoon kosher salt


Input: 1 teaspoon baking powder


Input: 1 tablespoon sugar


Input: 1 cup all-purpose flour


Input: 3/4 cup yellow cornmeal


Input: 1/2 cup chopped pitted dates, plus 12 dates, peeled, halved lengthwise and pitted

1/2 cup chopped pitted dates , plus 12 dates , peeled , halved lengthwise and pitted

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

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Input: 2 tablespoons vegetable oil, plus more for greasing the pan

2 tablespoons vegetable oil , plus more for greasing the pan

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: 1/2 cup oatmeal cookie crumbs (from crumbled cookies)

1/2 cup oatmeal cookie crumbs ( from crumbled cookies )

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

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Input: 2 cups Greek or whole milk yogurt

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

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Input: 4 teaspoons confectioners' sugar


Input: 2 cups (one 12-ounce bag) frozen raspberries

2 cups ( one 12-ounce bag ) frozen raspberries

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

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Input: 8 small slices (or 4 large slices, halved) stale or day-old white bakery bread

8 small slices ( or 4 large slices , halved ) stale or day-old white bakery bread

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

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


Input: 4 large eggs


Input: 1/4 cup tomato ketchup, more if desired

1/4 cup tomato ketchup , more if desired

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

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Input: 1 cup grated cheddar cheese


Input: 1/4 teaspoon mace


Input: 1 1/2 cups whole milk


Input: 10 slices (6 ounces) bacon

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

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Input: Butter for baking dish


Input: 2 cups granola


Input: 1/3 cup vegetable oil


Input: 3/4 cup Golden Baker's natural cane sugar or other light brown sugar

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

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Input: 1 large egg


Input: 1 cup buttermilk


Input: 1/4 teaspoon salt


Input: 1 teaspoon baking soda


Input: 1 1/2 cups all-purpose flour


Input: Confectioners' sugar for dusting


Input: Pinch salt


Input: 1/4 cup granulated sugar


Input: 5 tablespoons frozen lemonade concentrate, thawed

5 tablespoons frozen lemonade concentrate , thawed

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

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Input: 5 eggs, separated


Input: Butter for greasing the dish

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


Input: Freshly ground black pepper


Input: Salt


Input: 2 shallots, minced


Input: 1/2 cup brut Champagne


Input: 1 teaspoon olive oil


Input: 2 filet mignons, at least 6 ounces each

2 filet mignons , at least 6 ounces each

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

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Input: 2 tablespoons plus 1 teaspoon butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Salt


Input: 1 egg yolk


Input: 20 ounces golden (whitefish) caviar

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

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Input: 1 1/2 pounds angel-hair pasta


Input: 8 tablespoons unsalted butter, softened

8 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1/3 cup Calvados or other brandy

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

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Input: 3 cups créme fraîche


Input: Freshly grated Reggiano Parmesan


Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: About 1 cup heavy cream


Input: 1 clove garlic, minced


Input: 3 to 4 tablespoons olive oil

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Input: About 24 sage leaves


Input: 4 hot Italian sausages


Input: 1 pound fettuccine


Input: Coarse sea salt to taste

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


Input: About 24 sage leaves


Input: Freshly ground pepper to taste

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


Input: 1/2 cup olive oil


Input: 2 tablespoons Dijon mustard


Input: 2 lemons


Input: 1 salmon fillet, about 1 1/2 to 2 pounds

1 salmon fillet , about 1$1/2 to 2 pounds

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

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Input: 1/2 cup grated Reggiano Parmesan, plus extra for garnish

1/2 cup grated Reggiano Parmesan , plus extra for garnish

B-QTY B-UNIT B-COMMENT B-NAME I-NAME 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: 1/2 cup dry white wine


Input: 2 cups Arborio rice


Input: 1 medium onion


Input: 5 1/2 tablespoons unsalted butter


Input: 7 to 8 cups chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 24 sage leaves


Input: 1 medium butternut squash (about 1 pound)

1 medium butternut squash ( about 1 pound )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 kaffir lime leaves, very thinly shredded

2 kaffir lime leaves , very thinly shredded

B-QTY B-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


Input: 1 tablespoon or more nam pla (fish sauce)

1 tablespoon or more nam pla ( fish sauce )

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


Input: 1/2 cup green onions


Input: 1/2 cup very thinly sliced lemon grass

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: 1/2 cup very thinly sliced ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup very thinly sliced shallots

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon palm sugar


Input: 2 tablespoons kaffir lime juice


Input: 1 tablespoon tamarind paste


Input: 4 whole kaffir lime leaves, for garnish

4 whole kaffir lime leaves , for garnish

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

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Input: 5 sprigs cilantro, washed, dried and chopped

5 sprigs cilantro , washed , dried and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 to 4 tablespoons (or more) lime juice

3 to 4 tablespoons ( or more ) lime juice

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Input: 2 to 3 teaspoons nam pla (fish sauce)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 to 3 bird pepper chilies, stemmed, seeded and minced

2 to 3 bird pepper chilies , stemmed , seeded and minced

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


Input: 8 ounces jumbo shrimp


Input: 5 ounces oyster mushrooms, trimmed and quartered

5 ounces oyster mushrooms , trimmed and quartered

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

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Input: 3 kaffir lime leaves, very thinly sliced

3 kaffir lime leaves , very thinly sliced

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

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Input: 4 cups chicken stock, preferably homemade

4 cups chicken stock , preferably homemade

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

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Input: 3 or 4 stalks lemon grass

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

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Input: 8 egg yolks


Input: 1 cup sugar


Input: 4 kaffir lime leaves (see note)

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

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Input: 1 quart plus 5 tablespoons whole milk

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Input: 12 stalks lemon grass


Input: Chopped fresh parsley for garnish, optional

Chopped fresh parsley for garnish , optional

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

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Input: Salt and freshly ground black pepper

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

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Input: Several sprigs fresh thyme, or 1 teaspoon dried thyme

Several sprigs fresh thyme , or 1 teaspoon dried thyme

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

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Input: 1 cup fruity red wine


Input: 2 pounds cleaned squid, the bodies cut up if large

2 pounds cleaned squid , the bodies cut up if large

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

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Input: 5 cloves garlic, crushed


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Tinted sugar for decoration (optional)

Tinted sugar for decoration ( optional )

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

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Input: Slivered almonds, slightly crushed, for decoration (optional)

Slivered almonds , slightly crushed , for decoration ( optional )

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

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Input: 3 to 3 1/2 cups all-purpose flour, more if cookie cutters are used

3 to 3$1/2 cups all-purpose flour , more if cookie cutters are used

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

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Input: 1/8 teaspoon salt


Input: 1 teaspoon vanilla extract


Input: 1 tablespoon brandy


Input: 3/4 cup sugar


Input: 3 large eggs


Input: 1 cup unsalted butter or margarine

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

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Input: 6 eggs, separated


Input: 1 teaspoon vanilla extract


Input: 1/2 cup sugar


Input: 4 cups milk


Input: 1 cup shelled walnuts, coarsely chopped

1 cup shelled walnuts , coarsely chopped

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

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Input: 1 cup dried, pitted dates, coarsely chopped

1 cup dried , pitted dates , coarsely chopped

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

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Input: 1 1/2 cups dried pears, cut into 1/2-inch pieces

1$1/2 cups dried pears , cut into 1/2-inch pieces

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

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Input: 1 1/2 cups tawny port


Input: 1 cup dried cranberries


Input: 6 cups brioche (approximately 2 large loaves or 4 mini-loaves), cut into 1-inch cubes

6 cups brioche ( approximately 2 large loaves or 4 mini-loaves ) , cut into 1-inch cubes

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

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Input: 1/8 teaspoon salt


Input: 2 tablespoons sherry


Input: 3/4 cup confectioners' sugar, sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter, at room temperature

4 tablespoons unsalted butter , at room temperature

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

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Input: 3/4 cup golden raisins


Input: 3/4 cup dried cherries


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon baking soda


Input: 2 cups all-purpose flour


Input: 2 teaspoons ground ginger


Input: 1/2 cup milk


Input: 1/2 cup molasses


Input: 2 eggs


Input: 1/2 cup brown sugar


Input: 4 tablespoons unsalted butter, at room temperature

4 tablespoons unsalted butter , at room temperature

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

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Input: 1 pound dried figs, stemmed

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

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Input: 2 teaspoons dried thyme


Input: 3/4 cup sugar


Input: 3/4 cup honey


Input: 3 cups water


Input: 1/2 teaspoon salt


Input: 1 1/3 cups blanched almonds, toasted and finely ground

1$1/3 cups blanched almonds , toasted and finely ground

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

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Input: 3 tablespoons all-purpose flour


Input: 1 teaspoon vanilla extract


Input: 2 eggs


Input: 2/3 cup confectioners' sugar, sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, at room temperature

6 tablespoons unsalted butter , at room temperature

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

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Input: 1 tablespoon water


Input: 1 egg yolk, whisked with 1 tablespoon water

1 egg yolk , whisked with 1 tablespoon water

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

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

1/2 cup cold unsalted butter , cut into pieces

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

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Input: 1/2 teaspoon ground cinnamon


Input: 1 teaspoon salt


Input: 1/4 cup sugar


Input: 1 1/2 cups all-purpose flour


Input: 3/4 cup Armagnac


Input: 1/2 cup dried Calimyrna figs, quartered

1/2 cup dried Calimyrna figs , quartered

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

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Input: 1/2 cup dried apricots, halved

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

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Input: 1/2 cup pitted prunes, quartered

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

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Input: 1/4 cup sugar


Input: Whipped cream, for garnish


Input: 1 cup dried cherries, coarsely chopped

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

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Input: 5 eggs, separated


Input: 1/2 cup sweetened chestnut puree


Input: 1/4 cup heavy cream


Input: 10 tablespoons unsalted butter


Input: 1 pound bittersweet chocolate, coarsely chopped

1 pound bittersweet chocolate , coarsely chopped

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

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Input: 2 pounds pitted prunes


Input: 1 cup sugar


Input: 1 750-milliliter bottle merlot


Input: 1/2 cup fresh orange juice


Input: 3 tablespoons black peppercorns


Input: Zest of 2 oranges, removed in long strips

Zest of 2 oranges , removed in long strips

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

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Input: 2 tablespoons boiling water


Input: 1 teaspoon baking soda


Input: 2 tablespoons grated fresh ginger


Input: 1/2 cup molasses


Input: 3 large eggs


Input: 1/4 cup dark brown sugar, packed

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

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Input: 1/4 teaspoon salt


Input: 1/4 teaspoon ground nutmeg


Input: 1/4 teaspoon ground cloves


Input: 1 teaspoon cinnamon


Input: 1 tablespoon ground ginger


Input: 1 cup all-purpose flour


Input: 6 tablespoons Poire William (pear brandy)

6 tablespoons Poire William ( pear brandy )

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

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Input: 4 tablespoons granulated sugar


Input: 2 tablespoons lemon juice


Input: 5 large ripe Bartlett pears, peeled, cored and quartered

5 large ripe Bartlett pears , peeled , cored and quartered

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

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Input: Freshly ground black pepper


Input: 11 tablespoons butter


Input: 1/4 teaspoon nutmeg, or to taste

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

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Input: 4 tablespoons butter


Input: 6 golden apples, preferably Jona Gold, peeled, cored and cut into large chunks

6 golden apples , preferably Jona Gold , peeled , cored and cut into large chunks

B-QTY B-COMMENT B-NAME O I-COMMENT 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: Salt


Input: 3 medium Yukon Gold potatoes, peeled and cut into large chunks

3 medium Yukon Gold potatoes , peeled and cut into large chunks

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

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Input: 2 medium celery roots (2 1/2 pounds), peeled and cut into large chunks

2 medium celery roots ( 2$1/2 pounds ) , peeled and cut into large chunks

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

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Input: 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: 1 tablespoon fresh thyme leaves (removed from stems), chopped

1 tablespoon fresh thyme leaves ( removed from stems ) , chopped

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

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Input: 2 cups heavy cream


Input: 2 quarts chicken stock or canned broth

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

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Input: 2 bay leaves


Input: 1 1/2 cups cooked wild rice


Input: 3 shallots, finely chopped


Input: 1 tablespoon finely chopped garlic


Input: 4 tablespoons butter


Input: 2 medium onions, diced

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


Input: 1 pound chestnuts


Input: 1 clove garlic


Input: Extra-virgin olive oil, for brushing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 baguette, cut diagonally into about 20 1/4-inch slices

1 baguette , cut diagonally into about 20$1/4-inch slices

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

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Input: 1/4 cup sweet sherry


Input: Salt and freshly ground pepper

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


Input: 2 tablespoons butter


Input: 1 pound baby red or yellow onions (about 1 1/2 inches in diameter), peeled

1 pound baby red or yellow onions ( about 1$1/2 inches in diameter ) , peeled

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT 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: 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: 1 bay leaf


Input: 2 Granny Smith apples, peeled, cored, and diced

2 Granny Smith apples , peeled , cored , and diced

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

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Input: 1/4 cup apple-cider vinegar


Input: 1/4 cup apple cider


Input: 2 tablespoons caraway seeds


Input: 1 large head savoy cabbage, halved and sliced into wide ribbons

1 large head savoy cabbage , halved and sliced into wide ribbons

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

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Input: 4 medium carrots, diced small

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

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Input: 1 1/2 tablespoons minced garlic


Input: 2 medium onions, chopped

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


Input: 1/2 pound slab smoked bacon, rind removed and diced small

1/2 pound slab smoked bacon , rind removed and diced small

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

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Input: Salt and pepper


Input: 1 1/2 tablespoons kosher salt


Input: 5 tablespoons grated orange zest


Input: 4 tablespoons fennel seeds


Input: 4 tablespoons chopped Italian parsley


Input: 1 cup bread crumbs


Input: 1 1/2 pounds Italian hot sausage meat

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

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Input: 1 medium onion, diced

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


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: 1 8- to 9-pound crown roast of pork (20 chops), prepared by a butcher from two center rib roasts and tied to form a circle

1 8- to 9-pound crown roast of pork ( 20 chops ) , prepared by a butcher from two center rib roasts and tied to form a circle

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

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

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

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


Input: 1/2 cup white wine


Input: 1 teaspoon tomato paste


Input: 1 bay leaf


Input: 1 teaspoon mustard seeds, lightly crushed

1 teaspoon mustard seeds , lightly crushed

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

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Input: 1 carrot, thinly sliced


Input: 1 stalk celery, thinly sliced

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

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Input: 1 small onion, chopped

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


Input: 1 clove garlic, chopped


Input: 2 tablespoons vegetable oil


Input: 3/4 pound uncooked lean pork, like loin, or lean butchers' trimmings

3/4 pound uncooked lean pork , like loin , or lean butchers' trimmings

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

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


Input: 12 to 16 figs


Input: 1/4 cup melted butter


Input: 1 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 1/4 cup Champagne vinegar


Input: 1 cup orange juice


Input: Few drops porcini oil


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large green apple, peeled

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

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Input: 1/2 pint fresh red currants


Input: 1/4 cup olive oil


Input: 3 ounces drained capers


Input: 4 1/2 tablespoons verjuice, preferably sweetened

4$1/2 tablespoons verjuice , preferably sweetened

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

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Input: 3 ounces golden raisins


Input: 3/4 cup milk


Input: 3/4 cup milk


Input: 1 1/4 cups smooth peanut butter


Input: 1 tablespoon dark brown sugar


Input: 1 1/2 cups whole-wheat flour


Input: 1/2 cup wheat germ


Input: 1 cup buttermilk


Input: 2 eggs


Input: 1/2 teaspoon salt


Input: 1 teaspoon baking soda


Input: 1 teaspoon baking powder


Input: 2 tablespoons sugar


Input: 1/2 cup all-purpose flour


Input: 1 cup coarse yellow cornmeal


Input: 1 tablespoon plus 1/4 cup peanut or corn oil

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

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Input: 1 to 2 teaspoons dried summer savory

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

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Input: Pepper


Input: 1 cup low-sodium or homemade chicken broth

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

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Input: 2 cups cubes made from crusty white bread, such as a baguette, toasted

2 cups cubes made from crusty white bread , such as a baguette , toasted

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

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


Input: 1 pound breakfast pork sausage meat, crumbled

1 pound breakfast pork sausage meat , crumbled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, chopped

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


Input: 2 large stalks celery, chopped

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Input: 2 tablespoons olive oil


Input: 4 medium-size russet potatoes, peeled

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Input: Salt


Input: 2 tablespoons butter


Input: 2 dozen shucked small oysters, with their liquid (optional)

2 dozen shucked small oysters , with their liquid ( optional )

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Input: 2 cups turkey or chicken broth

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Input: 6 eggs, beaten


Input: 1 1/2 cups heavy cream


Input: Black pepper


Input: 2 teaspoons salt


Input: 1/2 to 1 teaspoon dried sage (optional)

1/2 to 1 teaspoon dried sage ( optional )

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Input: 2 cups chopped onion


Input: 2 cups chopped celery


Input: 6 cups torn crusty white bread, such as a baguette

6 cups torn crusty white bread , such as a baguette

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Input: 6 cups crumbled cornbread


Input: 6 1/2 ounces butter (13 tablespoons)

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Input: 1 to 2 cups chicken or vegetable stock

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Input: 1/2 cup coarsely chopped walnuts or pecans

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Input: 3/4 cup raisins or dried cherries

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Input: 1 cup applesauce


Input: 2 tablespoons finely chopped sage


Input: 2 tablespoons finely chopped fresh rosemary

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Input: 1/4 cup finely chopped parsley


Input: 10 to 12 cups torn sourdough bread (1 large loaf)

10 to 12 cups torn sourdough bread ( 1 large loaf )

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Input: Salt and black pepper


Input: 3 onions, thinly sliced


Input: 1 cup Calvados or Cognac


Input: 5 tablespoons butter


Input: 1 cup dried porcini or morel mushrooms

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Input: Chopped fresh parsley leaves for garnish

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

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Input: 1/2 cup heavy cream (optional)

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Input: 2 cups peeled and roughly chopped shrimp, or chopped chicken or pork (optional)

2 cups peeled and roughly chopped shrimp , or chopped chicken or pork ( optional )

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Input: Large pinch saffron (optional)

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Input: Pepper


Input: 6 to 8 cups sliced onions (4 or 5 large ones)

6 to 8 cups sliced onions ( 4 or 5 large ones )

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Input: 3 to 6 tablespoons butter


Input: Salt


Input: 1 cup basmati rice


Input: 1 cup frozen green peas


Input: 1 cup fresh green beans, snapped into halves

1 cup fresh green beans , snapped into halves

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Input: 1 cup thinly sliced green or white cabbage

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Input: Freshly ground black pepper


Input: Salt


Input: 1/2 pound dried white beans


Input: 1 pound cured ham (serrano or prosciutto), preferably in one piece

1 pound cured ham ( serrano or prosciutto ) , preferably in one piece

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Input: 4 cloves garlic, minced


Input: 2 leeks, white part only, thinly sliced

2 leeks , white part only , thinly sliced

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Input: 1 onion, finely chopped


Input: 3 tablespoons extra-virgin olive oil


Input: Juice of 1/2 lemon


Input: 5 tablespoons sugar


Input: 1 ripe mango, peeled and cut lengthwise into 1/4-inch-thick slices

1 ripe mango , peeled and cut lengthwise into 1/4-inch-thick slices

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Input: 1 ripe pineapple, peeled, cored and cut into 1/4-inch-thick rings

1 ripe pineapple , peeled , cored and cut into 1/4-inch-thick rings

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Input: 1/4 cup chicken broth, homemade or low-sodium canned

1/4 cup chicken broth , homemade or low-sodium canned

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Input: 1 tablespoon rice vinegar


Input: 2 tablespoons orange juice


Input: 1/2 tablespoon unsalted butter


Input: 1/2 cup soy sauce


Input: 1/2 cup plus 4 teaspoons sugar

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Input: 8 small boneless half-breasts of duck (about 6 ounces each), skinned

8 small boneless half-breasts of duck ( about 6 ounces each ) , skinned

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Input: Juice of 1/2 lime


Input: 24 jumbo shrimp, peeled with tail left on, deveined

24 jumbo shrimp , peeled with tail left on , deveined

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Input: Vegetable oil, for greasing baking sheet

Vegetable oil , for greasing baking sheet

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Input: 2 tablespoons all-purpose flour


Input: 1/4 teaspoon ground turmeric


Input: 1/2 teaspoon ground allspice


Input: 1/2 teaspoon cayenne


Input: 1 1 1/2-inch slice fresh ginger, peeled and minced

1 1$1/2-inch slice fresh ginger , peeled and minced

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Input: 1 large clove garlic, peeled and minced

1 large clove garlic , peeled and minced

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Input: 1/2 teaspoon freshly ground pepper


Input: 1 cup sugar


Input: 2 1/2 teaspoons kosher salt


Input: 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

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Input: 1 teaspoon minced fresh ginger


Input: 1 1/2 teaspoons minced garlic


Input: 1 tablespoon corn or peanut oil

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Input: 1/4 cup water


Input: 1 teaspoon soy sauce


Input: 1 tablespoon quality ketchup


Input: 2 tablespoons sugar


Input: 1 1/2 tablespoons rice vinegar


Input: 2 scallions, minced


Input: 1/4 teaspoon dark sesame oil


Input: 2 egg whites


Input: 1 cup shiitake mushrooms, sliced thinly

1 cup shiitake mushrooms , sliced thinly

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Input: 1 cup bamboo shoots, drained and sliced into matchsticks

1 cup bamboo shoots , drained and sliced into matchsticks

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Input: 1 cake tofu, sliced into 1/4-inch cubes

1 cake tofu , sliced into 1/4-inch cubes

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Input: 1 pound shrimp, cleaned, deveined and diced

1 pound shrimp , cleaned , deveined and diced

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Input: 1/2 pound squid, cleaned and sliced into matchsticks

1/2 pound squid , cleaned and sliced into matchsticks

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Input: 1/2 cup cornstarch


Input: 3 tablespoons black soy sauce


Input: 3 tablespoons finely ground black pepper

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Input: 1 tablespoon salt


Input: 4 cups vinegar, preferably molasses vinegar

4 cups vinegar , preferably molasses vinegar

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Input: 1/3 cup sugar


Input: 8 cups chicken broth


Input: 1 pound peeled baby carrots


Input: Freshly ground pepper to taste

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


Input: 1 1/4 teaspoons kosher salt


Input: 2 1/2 tablespoons sugar


Input: 1 1/2 tablespoons unsalted butter


Input: 1 cup water


Input: 1 cup grated kefalotyri cheese or pecorino Romano

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Input: 10 tablespoons fresh bread crumbs


Input: 4 eggs


Input: White pepper, to taste


Input: 2 cups hot, scalded milk

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Input: 6 tablespoons unsalted butter


Input: 4 tablespoons flour


Input: 4 pinches freshly grated nutmeg


Input: Black pepper to taste


Input: 1/2 cups dry white wine


Input: 2 pounds ground lamb


Input: 2 tablespoons red wine vinegar


Input: 1/2 teaspoon ground cinnamon


Input: 2 teaspoons dried oregano


Input: 1/4 cup parsley, minced


Input: 6 garlic cloves, chopped


Input: 1 28-ounce can crushed tomatoes in tomato puree

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Input: 4 medium onions, chopped

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Input: Kosher salt, to taste

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


Input: 6 tablespoons Greek olive oil, plus a little for coating the eggplants

6 tablespoons Greek olive oil , plus a little for coating the eggplants

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Input: 4 large eggplants, about 1 1/2 pounds each

4 large eggplants , about 1$1/2 pounds each

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Input: 10 to 12 ounces mild cheddar cheese, grated

10 to 12 ounces mild cheddar cheese , grated

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Input: 1 teaspoon dry mustard, dissolved in 1 teaspoon water

1 teaspoon dry mustard , dissolved in 1 teaspoon water

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Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/4 teaspoon hot red-pepper sauce


Input: 12 ounces evaporated milk, heated until warm

12 ounces evaporated milk , heated until warm

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Input: 2 large eggs


Input: 1/2 pound elbow macaroni


Input: 1 1/2 tablespoons melted butter, plus 4 tablespoons butter at room temperature

1$1/2 tablespoons melted butter , plus 4 tablespoons butter at room temperature

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Input: 2 teaspoons salt, plus a pinch

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Input: Freshly ground white pepper to taste

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Input: 1 cup fresh bread crumbs from French or Italian bread

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Input: 3 extra-large eggs


Input: 1 teaspoon salt


Input: 1 1/2 cups heavy cream


Input: 2 large heads elephant garlic


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 to 2 cups chicken stock (preferably homemade)

1 to 2 cups chicken stock ( preferably homemade )

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Input: 1 pound chestnuts, peeled


Input: 2 tablespoons unsalted butter


Input: 4 pints Brussels sprouts


Input: Coarse salt and freshly ground pepper

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Input: 1/2 cup heavy cream


Input: 4 tablespoons butter


Input: 3 pounds potatoes


Input: 2 pounds parsnips


Input: 1 cup red wine


Input: 8 strips of bacon


Input: 2 tablespoons melted butter for basting

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Input: 1 cup walnuts, chopped


Input: 1/3 cup parsley, chopped


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 teaspoon dried thyme


Input: 4 stalks celery, finely chopped

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Input: 2 cloves garlic, minced


Input: 1 large onion, chopped


Input: 1 tablespoon safflower or peanut oil

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Input: 2 tablespoons unsalted butter


Input: 1 cup dry red wine


Input: 1/2 pound pitted prunes


Input: 4 slices white bread


Input: 3/4 cup milk


Input: 1/2 pound sweet Italian sausage, casing removed

1/2 pound sweet Italian sausage , casing removed

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Input: 1 bay leaf


Input: 1 10- to 12-pound turkey


Input: 4 sprigs parsley


Input: 2 stalks celery, sliced


Input: 1 carrot, sliced


Input: 1 small onion, coarsely chopped

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Input: Turkey neck and giblets


Input: 4 tablespoons finely chopped parsley


Input: 3 tablespoons vegetable oil


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon red-wine vinegar


Input: 1 red onion, about 1/3 pound

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Input: 1 tablespoon Dijon mustard


Input: Salt to taste


Input: 3 heads medium-size Belgian endive


Input: 1/2 pound raw beets, trimmed

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Input: 3/4 cup grated Parmesan cheese, optional

3/4 cup grated Parmesan cheese , optional

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Input: 4 quarts water


Input: 3/4 pound spaghetti


Input: Salt and freshly ground pepper to taste

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Input: 1/4 cup coarsely chopped fresh basil or Italian flat parsley

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Input: 1/4 teaspoon hot red pepper flakes

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Input: 1 teaspoon honey


Input: 4 cups imported canned crushed tomatoes

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Input: 1 tablespoon finely chopped garlic


Input: 4 tablespoons olive oil


Input: 1 eggplant, about 1 pound

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Input: 1 1/4 pounds medium-size shrimp


Input: Freshly ground black pepper, to taste

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

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Input: 2 ounces grated Parmesan cheese


Input: 6 ounces mozzarella cheese, grated (about 1 1/2 cups)

6 ounces mozzarella cheese , grated ( about 1$1/2 cups )

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: 1 cup half-and-half


Input: 5 baking potatoes (each 6 to 8 ounces), washed and pricked a few times with a fork

5 baking potatoes ( each 6 to 8 ounces ) , washed and pricked a few times with a fork

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


Input: Kosher salt, to taste


Input: Freshly ground black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch nutmeg


Input: 1 cup heavy cream


Input: 2 cloves garlic, peeled, smashed and minced

2 cloves garlic , peeled , smashed and minced

B-QTY B-UNIT 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: 8 ounces grated Gruyere cheese


Input: 4 large cooked sweet potatoes (about 8 ounces each), peeled and cut into 1/4-inch slices

4 large cooked sweet potatoes ( about 8 ounces each ) , peeled and cut into 1/4-inch slices

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

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


Input: 1/4 cup golden raisins


Input: 1/2 cup heavy cream


Input: 2 1/2 cups milk


Input: 1/2 teaspoon ground cardamom


Input: 1/4 cup brandy or cognac


Input: 1/2 teaspoon nutmeg


Input: 2 egg yolks


Input: 3 eggs


Input: 3 tablespoons water


Input: 1 cup sugar


Input: Pinch of nutmeg


Input: Pinch of salt


Input: 1 cup finely chopped pecans


Input: 2 eggs, lightly beaten


Input: 2 tablespoons cognac


Input: 2 tablespoons sweet butter


Input: 1 cup sugar


Input: 1/4 cup water


Input: 1/2 cup yellow cornmeal


Input: 4 Z cups milk


Input: 2 egg whites


Input: 3 egg yolks


Input: 1/4 cup pine nuts


Input: 1/2 cup heavy cream


Input: 1 1/2 cups milk


Input: 10 slices good-quality stale white sandwich bread

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 water


Input: 3/4 cup sugar


Input: 1/2 cup finely chopped candied fruit

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dark rum


Input: 4 small fresh trout, each about 3/4 pound, boned but left whole

4 small fresh trout , each about 3/4 pound , boned but left whole

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice and zest of 1 lemon, plus a second lemon

Juice and zest of 1 lemon , plus a second lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped fresh sage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups panko


Input: 2 cloves garlic, minced


Input: 1/2 cup finely chopped fennel bulb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 3 ounces slab bacon, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound perciatelli, bucatini or spaghetti

1 pound perciatelli , bucatini or spaghetti

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 2 tablespoons drained capers


Input: 1 cup golden raisins


Input: 1 tablespoon hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups panko


Input: 1/3 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Marmalade, jam, maple syrup or confectioners' sugar (optional)

Marmalade , jam , maple syrup or confectioners' sugar ( optional )

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

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

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


Input: 1 1/2 tablespoons butter


Input: 2 slices good-quality white bread, each an inch thick

2 slices good-quality white bread , each an inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup panko


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: 1/3 cup half-and-half


Input: 2 teaspoons butter, optional


Input: 2 eggs


Input: 1 cup dry white wine, chicken or beef stock, or water

1 cup dry white wine , chicken or beef stock , or water

B-QTY B-UNIT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT 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: 4 anchovy fillets


Input: 3 or 4 cloves garlic, lightly mashed and peeled

3 or 4 cloves garlic , lightly mashed and peeled

B-QTY O B-RANGE_END B-UNIT B-NAME O 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: 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: 4 center-cut slices veal shank, 2 pounds or more

4 center-cut slices veal shank , 2 pounds or more

B-QTY B-COMMENT B-UNIT 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 tablespoon olive oil


Input: 1 tablespoon prepared horseradish


Input: 1/2 cup whipped cream


Input: 1/2 cup heavy cream


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: 4 smoked trout, about 7 ounces each, skinned and boned

4 smoked trout , about 7 ounces each , skinned and boned

B-QTY B-NAME I-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: 5 cups milk


Input: 2 1/2 cups diced, peeled boiling potatoes

2$1/2 cups diced , peeled boiling potatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped leeks, white part only

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: 3 tablespoons butter


Input: 1 tablespoon chopped parsley


Input: 1/4 cup lightly toasted hulled pumpkin seeds

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: 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: 4 cups chicken stock, preferably homemade 3 cups half-and-half

4 cups chicken stock , preferably homemade 3 cups half-and-half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups peeled, cubed pumpkin (flesh of a three-pound pumpkin)

6 cups peeled , cubed pumpkin ( flesh of a three-pound pumpkin )

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


Input: 2 cups chopped shiitake mushrooms or plain white mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 1 cup chopped onion


Input: 1 tablespoon butter


Input: 2 tablespoons olive oil


Input: 1/4 cup sliced almonds, lightly toasted

1/4 cup sliced almonds , lightly toasted

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: Juice of 1/2 lemon


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: 1 1/2 cups heavy cream


Input: 8 cups chicken stock, preferably homemade

8 cups chicken stock , preferably homemade

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: 2 cups lentils


Input: 2 tablespoons curry powder


Input: 2 cloves garlic, minced


Input: 2 medium-size tart apples, peeled, cored and chopped

2 medium-size tart apples , peeled , cored and chopped

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT 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: 1 cup chopped onion


Input: 2 tablespoons butter


Input: 1 3- to 4-pound chicken, preferably kosher or free-range, cut into 8 or 10 serving pieces

1 3- to 4-pound chicken , preferably kosher or free-range , cut into 8 or 10 serving pieces

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


Input: 1 1/2 to 2 cups slightly sweet riesling, preferably German

1$1/2 to 2 cups slightly sweet riesling , preferably German

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium to large onions (about 1 1/2 pounds), peeled and sliced

4 medium to large onions ( about 1$1/2 pounds ) , peeled and sliced

B-QTY B-COMMENT I-COMMENT I-COMMENT 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 NoCAP NoCAP

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


Input: 2 tablespoons butter or neutral-flavored oil, like canola

2 tablespoons butter or neutral-flavored oil , like canola

B-QTY B-UNIT 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: 12 scoops homemade or store-bought vanilla ice cream

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Grand Marnier


Input: 1/2 cup heavy cream


Input: 6 ounces bittersweet chocolate


Input: 6 fully ripe pears, preferably Bosc or Bartlett

6 fully ripe pears , preferably Bosc or Bartlett

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bottle dry red wine, preferably a heavy and coarse wine like a Zinfandel

1 bottle dry red wine , preferably a heavy and coarse wine like a Zinfandel

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

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

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


Input: 1/2 cup sugar


Input: 1 tablespoon black peppercorns


Input: 1 orange


Input: 1/2 teaspoon freshly grated nutmeg


Input: Freshly ground pepper, preferably white, to taste

Freshly ground pepper , preferably white , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 black truffles, optional


Input: 1 1/2 cups creme fraiche or heavy cream

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: 1/4 pound or 1/2 cup plus 1 tablespoon butter

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

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: 6 large potatoes, about 4 pounds, peeled

6 large potatoes , about 4 pounds , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon red currant jelly


Input: 4 tablespoons cold butter


Input: 2 cups heavy cream


Input: 3 tablespoons olive oil


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-inch length of stick cinnamon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups port wine


Input: 1 bottle dry red wine, preferably heavy and coarse like a Zinfandel

1 bottle dry red wine , preferably heavy and coarse like a Zinfandel

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

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


Input: 1 tablespoon fresh or dried juniper berries

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 whole black peppercorns


Input: 1 trimmed 3-ounce piece of fresh ginger, or 1 teaspoon dried ground ginger

1 trimmed 3-ounce piece of fresh ginger , or 1 teaspoon dried ground ginger

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

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: 2 ribs celery, trimmed and coarsely chopped

2 ribs celery , trimmed and coarsely chopped

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: 1 carrot, about 1/4 pound, trimmed and cut into thin slices

1 carrot , about 1/4 pound , trimmed and cut into thin slices

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

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: 6 small sprigs fresh rosemary or 1 teaspoon dried

B-QTY B-COMMENT B-UNIT 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 sprigs fresh thyme or 1 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: 6 cloves garlic, peeled and coarsely chopped

6 cloves garlic , peeled and coarsely chopped

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: 2 medium-size onions, about 1/2 pound, thinly sliced

2 medium-size onions , about 1/2 pound , thinly sliced

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O 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 8-pound well-trimmed saddle of venison with spine bone left intact

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: 1/4 cup finely chopped fresh cilantro

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 small hot red or green peppers, stems removed

2 small hot red or green peppers , stems removed

B-QTY B-COMMENT I-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: 3 tablespoons butter


Input: 2 tablespoons freshly squeezed lime juice

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

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: 5 cups heavy cream


Input: 8 cups rich chicken broth, preferably homemade, although canned broth may be used

8 cups rich chicken broth , preferably homemade , although canned broth may be used

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT B-NAME 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: 2 cups dry white wine


Input: 6 sprigs fresh thyme, finely chopped, or 1/2 teaspoon dried

6 sprigs fresh thyme , finely chopped , or 1/2 teaspoon dried

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O B-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 onion, about 1/2 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large carrot, about 5 ounces, trimmed and scraped

1 large carrot , about 5 ounces , trimmed and scraped

B-QTY B-COMMENT B-NAME 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: 60 littleneck clams, the smaller the better

60 littleneck clams , the smaller the better

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

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Input: 6 ears shucked fresh corn on the cob, or 5 cups canned, well-drained or frozen whole-kernel corn

6 ears shucked fresh corn on the cob , or 5 cups canned , well-drained or frozen whole-kernel corn

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Input: 1/4 cup finely chopped fresh coriander leaves

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Input: 1/4 cup olive oil


Input: Salt to taste, if desired

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Input: 1 teaspoon ground pepper, preferably white

1 teaspoon ground pepper , preferably white

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Input: 2 tablespoons finely chopped seeded, deveined jalapeno peppers (add more or less according to taste)

2 tablespoons finely chopped seeded , deveined jalapeno peppers ( add more or less according to taste )

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Input: 1/4 cup freshly squeezed lime juice

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Input: 5 red, ripe tomatoes, about 2 1/2 pounds

5 red , ripe tomatoes , about 2$1/2 pounds

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Input: 1 cup finely chopped red onions

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Input: 3 cups salsa (see recipe)

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Input: 2 tablespoons butter


Input: 3 tablespoons olive oil


Input: 1/2 tablespoon ground pepper, preferably white

1/2 tablespoon ground pepper , preferably white

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Input: 1/2 tablespoon finely chopped fresh thyme leaves, or half the amount dried

1/2 tablespoon finely chopped fresh thyme leaves , or half the amount dried

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Input: 6 tablespoons flour


Input: 1 cup almond meal (see note)

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Input: 24 shucked oysters with empty shells set aside

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Input: 1 maraschino cherry


Input: 2 dashes orange bitters


Input: 2 dashes maraschino liqueur


Input: 2 dashes Pernod


Input: 1 ounce (3 tablespoons) dry vermouth

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Input: 1 ounce (3 tablespoons) gin

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Input: 40 slices bread from a baguette, about 1 1/2 inches in diameter, toasted under the broiler

40 slices bread from a baguette , about 1$1/2 inches in diameter , toasted under the broiler

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Input: 2 tablespoons chopped parsley or chives, or a mixture of both

2 tablespoons chopped parsley or chives , or a mixture of both

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Input: 1 to 2 cloves garlic, peeled and chopped very fine (about 1 teaspoon)

1 to 2 cloves garlic , peeled and chopped very fine ( about 1 teaspoon )

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Input: 6 to 8 turkey livers, split into halves and the sinew trimmed from the center (see note)

6 to 8 turkey livers , split into halves and the sinew trimmed from the center ( see note )

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Input: 1 tablespoon good olive oil


Input: Salt and freshly ground black pepper to taste

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Input: 2 tablespoons unsalted butter


Input: 1/3 cup oil (half olive and half rape-seed oil or a mixture of olive, rapeseed and safflower oils - or 1/4 cup of the above oil and 2 tablespoons of the fat rendered by cooking the turkey skin)

1/3 cup oil ( half olive and half rape-seed oil or a mixture of olive , rapeseed and safflower oils - or 1/4 cup of the above oil and 2 tablespoons of the fat rendered by cooking the turkey skin )

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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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN