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			/		
		- / 1 oz simple syrup: A touch of sweetness balances the drink. (1)
 - / 2 oz fresh strawberries, hulled: For garnish and added flavor. (1)
 - / 2 oz freshly squeezed lime juice: Fresh juice is key for flavor. (1)
 - / 4 oz white rum: This is your base spirit. (1)
 - / 5 lb beef bones (1)
 - / 8 oz frozen strawberries: Frozen berries keep it icy. (1)
 - / quarts cold water (1)
 
			1		
		- 1 zucchini, sliced into 1-inch thick rounds (1)
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 - 12 smoked turkey sausage, pre-cooked and sliced into 1-inch rounds (1)
 - 15 ounces canned salmon, thoroughly drained (1)
 - 16 lasagna noodles, broken into 2-inch pieces (1)
 
			2		
		- 2 cups finely crushed ice (1)
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 - 2 cups mixed frozen vegetables (1)
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 - 200 g / 7oz chicken breast, sliced horizontallyy (1)
 - 250 g / 8 oz fettuccine pasta (1)
 
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			A		
		- A dash of cracked black pepper (1)
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			B		
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			C		
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			D		
		- Dark brown sugar (1)
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			E		
		- Each dried parsley, dried oregano, salt (1)
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			F		
		- Farm-fresh eggs (2)
 - Farm-fresh eggs: Fresh eggs make a world of difference in taste and texture. (1)
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			G		
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			H		
		- Half and half (1)
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			I		
		
	
			J		
		
	
			K		
		- Kidney beans (1)
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			L		
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			M		
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			N		
		
	
			O		
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			P		
		- Package frozen puff pastry, preferably made with all-butter (1)
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			R		
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			S		
		- Salt (7)
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			T		
		- Tablespoon chopped fresh parsley (2)
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 - Teaspoons cold water: This little trick helps create steam, making your omelet airy. (1)
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 - Teaspoons poultry seasoning: A mix of sage and thyme enhances flavor significantly. (1)
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 - To 1 1/2 cups chopped carrots: More sweetness and color. (1)
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 - To 1 1/2 cups diced yellow onion: Adds consistency. (1)
 - To 1/4 cup freshly squeezed lime juice, adjusted to taste (1)
 - To 10 whole black peppercorns: For heat and flavor. (1)
 - To 2 carrots: Coarsely chopped, these add natural sweetness. (1)
 - To 2 sprigs fresh thyme: Adds an herbaceous note (1)
 - To 2 tablespoons unsalted butter or turkey fat: A source of richness. (1)
 - To 3 pounds veal shanks (1)
 - To 4 cups leftover cooked turkey meat: Shredded or chopped, it fills the soup. (1)
 - To 4 pound boneless beef chuck roast (1)
 - To 8 ounces egg noodles or 1/2 to 1 cup rice: Optional, for heartiness. (1)
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 - Tomato paste, for richness (1)
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 - Tomato paste: This little ingredient packs a punch of umami and richness. (1)
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 - Toppings: chopped fresh cilantro, Greek yogurt, diced tomato, sliced green chili peppers, and pickled red onions (1)
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 - Tortillas: Soft and pliable, perfect for dipping. (1)
 - Tsp flaky sea salt (1)
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 - Tuna, well drained (1)
 - Turnips or rutabagas, cut into 1-inch cubes (1)
 
			U		
		- Unbleached all-purpose flour (2)
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			V		
		
	
			W		
		- Warm homemade chicken stock (1)
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 - Water or low-sodium vegetable broth: You can always add more if needed to adjust the consistency. (1)
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 - White onion: Chop it up! Reserve ⅓ cup for garnishing. (1)
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 - Whole milk (12)
 - Whole milk or tangy buttermilk for soaking: I prefer buttermilk for its acidity, which tenderizes the fish beautifully. (1)
 - Whole milk ricotta cheese (1)
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 - Whole peeled tomatoes (1)
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 - Wide egg noodles (1)
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 - Worcestershire sauce (17)
 - Worcestershire sauce, adjusted to taste (1)
 - Worcestershire sauce; adds a savory depth. (1)
 
			Y		
		- Yellow bell pepper, diced (1)
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 - Yellow onion, finely diced (5)
 - Yellow onion, roughly chopped (1)
 - Yellow onion, thinly sliced into half-moon shapes (1)
 - Yellow onion, thinly sliced lengthwise (1)
 - Yellow onions (1)
 - Yogurt or sour cream (1)
 - Your favorite salsa (1)
 - Yukon Gold or Russet potatoes, peeled and chopped (1)
 - Yukon Gold potatoes (1)
 
			Z		
		- Zest (1)
 - Zest and juice, freshly squeezed (1)
 - Zest juice of ½ lemon, or tablespoon balsamic vinegar or seasoned rice vinegar (1)
 - Zested and juiced (1)
 - Zesty hot sauce (1)
 - Zesty Italian herb blend (1)
 - Zesty salsa (1)
 - Zucchini, diced (1)
 - Zucchini, halved lengthwise and sliced (1)
 - Zucchinis, ends trimmed and diced into 1/2-inch pieces (1)
 - Zucchinis, sliced into half-moon shapes, about ½” thick (1)