<http://schema.org/recipeInstructions>
" In 8-quart saucepot, heat oil on medium. Add pancetta and cook 15 to 18 minutes or until fat is rendered and pancetta is golden brown and crisp, stirring frequently. With a slotted spoon, transfer pancetta to paper a towel-lined plate. Increase heat to high. To saucepot, add Brussels sprouts and 1 1/2 teaspoons each salt and freshly ground black pepper. Cook 5 to 7 minutes or until lightly browned, stirring occasionally. Add raisins and chicken stock. Reduce heat to maintain simmer; cook 8 to 10 minutes or until sprouts are tender when pierced with knife, stirring occasionally. Stir in pancetta and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11079/brussels-sprouts-lardons-recipe-ghk1111/?src=shelter_footer>