Input: 6 ounces pizza dough (see recipe)

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Input: 1 cup warm water


Input: 1 teaspoon sugar


Input: 1 envelope active dry yeast or 1 cake yeast

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

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Input: 8 leaves of arugula (see note)

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

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Input: 1 ripe medium-size tomato, peeled, seeded and coarsely chopped

1 ripe medium-size tomato , peeled , seeded and coarsely chopped

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

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Input: 1/4 cup shredded bel paese or Italian fontina cheese

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

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Input: 3 tablespoons freshly grated Parmigiano-Reggiano cheese

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

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Input: 1 clove garlic, minced


Input: 1/4 cup extra-virgin olive oil


Input: 1/4 cup mixed chopped fresh herbs, including basil, marjoram and thyme

1/4 cup mixed chopped fresh herbs , including basil , marjoram and thyme

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

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Input: 3 to 3 1/4 cups all-purpose flour

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

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Input: 2 to 3 cloves garlic, peeled

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

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Input: 1 cup warm water


Input: 1 1/2 teaspoons sugar


Input: 1 cake yeast or 1 envelope active dry yeast

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

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Input: 2 tablespoons olive oil, plus 2 to 3 tablespoons for greasing and brushing

2 tablespoons olive oil , plus 2 to 3 tablespoons for greasing and brushing

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

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Input: 2 tablespoons peanut oil


Input: 1/3 bunch fresh sage leaves, chopped

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

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Input: 2 ounces champagne vinegar


Input: 12 baby turnips


Input: 3 leeks


Input: 12 cherry tomatoes


Input: 11 tablespoons (3/4 cup minus 1 tablespoon) softened unsalted butter or margarine

11 tablespoons ( 3/4 cup minus 1 tablespoon ) softened unsalted butter or margarine

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


Input: 1 cup flour


Input: Onion confit (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 large white onions


Input: 18 5-inch batons of celery

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


Input: 12 baby carrots


Input: Peanut oil


Input: Salt, if desired


Input: 3 pound eye-round roast or brisket

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 2-inch new potatoes


Input: 8 cups beef stock


Input: Pepper


Input: 1 medium orange


Input: 2 pounds rhubarb


Input: 1 cup sugar


Input: Sour cream, lightly sweetened yogurt, creme anglaise, whipped cream, creme fraiche, or vanilla or other ice cream, optional

Sour cream , lightly sweetened yogurt , creme anglaise , whipped cream , creme fraiche , or vanilla or other ice cream , optional

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

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

YesCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: Nonstick cooking spray or butter

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


Input: 1 teaspoon baking soda


Input: 2 teaspoons baking powder


Input: 2 tablespoons light brown sugar or 1 tablespoon each white and dark brown sugars

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

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Input: 1 stick butter, melted and cooled to room temperature

1 stick butter , melted and cooled to room temperature

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

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Input: 1 3/4 cups all-purpose flour or 1 1/2 cups flour and 1/4 cup wheat germ

1$3/4 cups all-purpose flour or 1$1/2 cups flour and 1/4 cup wheat germ

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

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Input: 2 eggs


Input: 1 3/4 cups buttermilk


Input: Cayenne


Input: Yogurt, preferably thick Greek style, for garnish (optional)

Yogurt , preferably thick Greek style , for garnish ( 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

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Input: Juice of 1 or 2 limes

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Input: 4 tablespoons tomato paste


Input: 2 bunches cilantro, washed and tied with kitchen twine (set aside 2 tablespoons leaves for garnish)

2 bunches cilantro , washed and tied with kitchen twine ( set aside 2 tablespoons leaves for garnish )

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

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Input: 2 teaspoons paprika


Input: 1 large can plum tomatoes (about 28 ounces), with juice

1 large can plum tomatoes ( about 28 ounces ) , with juice

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Input: 2 garlic cloves, minced


Input: 1 tablespoon ground cumin


Input: 1 large onion, chopped

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


Input: 8 to 12 cherry tomatoes for garnish

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

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Input: 3 tablespoons olive oil


Input: 4 tablespoons chopped fresh coriander


Input: 2 scallions


Input: 16 ounces angel-hair pasta or other very thin fresh pasta

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Input: 1 large whole chicken breast, skinned, boned and halved

1 large whole chicken breast , skinned , boned and halved

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: 2 tablespoons rice vinegar


Input: 2 tablespoons white wine or dry vermouth

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

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Input: 2 teaspoons hot sesame (chili) oil

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

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Input: 1 1/2 tablespoons Chinese sesame oil


Input: 2 teaspoons sugar


Input: 3 tablespoons reduced-sodium soy sauce


Input: 5 tablespoons Chinese sesame paste


Input: 4 teaspoons minced garlic in oil

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

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Input: 1 1/3 pounds asparagus


Input: 2 teaspoons minced fresh ginger


Input: Water and white wine or vermouth

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

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Input: 1 tablespoon balsamic vinegar


Input: 1 teaspoon honey


Input: 1 teaspoon Dijon mustard


Input: 6 quarts water


Input: 16 small oil-cured black olives


Input: 1 teaspoon fennel seed


Input: 1 ounce Parmigiano-Reggiano


Input: Freshly ground pepper to taste

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


Input: 2 large oranges


Input: 1 cup arborio rice


Input: 1/2 cup dry white wine


Input: 1 tablespoon olive oil


Input: 1 pound fennel


Input: 1 red onion, about 1 pound

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

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Input: 3 to 4 cups chicken stock, no salt added

3 to 4 cups chicken stock , no salt added

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Input: Dash of Angostura bitters


Input: Veuve Clicquot Champagne, chilled


Input: 1/2 ounce fresh lemon juice, strained

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

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Input: 1 ounce simple syrup (3 parts water to 1 part sugar)

1 ounce simple syrup ( 3 parts water to 1 part sugar )

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

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


Input: 1 ounce white grape juice


Input: 1 ounce Rémy Martin XO Cognac

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

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Input: 1 ounce Pineau des Charentes aperitif wine

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 teaspoon vanilla extract


Input: 1 9-inch prepared graham-cracker crust


Input: 1/4 ounce plain vodka


Input: Edible 23-karat gold-leaf sheet (available at baker's supply stores)

Edible 23-karat gold-leaf sheet ( available at baker's supply stores )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup heavy cream


Input: 1 cup diced fresh pineapple or canned pineapple chunks, well drained and diced (do not use crushed pineapple)

1 cup diced fresh pineapple or canned pineapple chunks , well drained and diced ( do not use crushed pineapple )

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

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


Input: 1 cup sweetened flaked coconut


Input: 1 cup diced fresh strawberries, plus whole ones for garnish

1 cup diced fresh strawberries , plus whole ones for garnish

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

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Input: 1 cup chopped pecans, lightly toasted

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

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Input: Grated zest of 1 lemon

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


Input: 2 tablespoons fresh lemon juice


Input: 1/2 cup sugar, plus 3 tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 18-ounce package cream cheese, softened

18-ounce package cream cheese , softened

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

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Input: Pinch of ground white pepper


Input: 2 cups chicken broth


Input: 3 tablespoons honey


Input: 1/2 celery stalk, cut into large dice

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Input: 1/3 cup sherry vinegar


Input: 1/2 medium carrot, cut into large dice

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

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Input: 1 tablespoon vegetable oil


Input: 1/2 medium onion, cut into large dice

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

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Input: Salt


Input: 8 ounces dinosaur or lacinato kale leaves, stems removed

8 ounces dinosaur or lacinato kale leaves , stems removed

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

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Input: 4 or 5 large sweet peppers (yellow, red or green), cored

4 or 5 large sweet peppers ( yellow , red or green ) , cored

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

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


Input: Salad greens (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped walnuts


Input: 2 tablespoons chopped fresh mint


Input: 1 cup sour cream


Input: 1 cup chopped fresh dill


Input: 12 ounces feta, crumbled


Input: 4 ounces farmer's cheese


Input: 1/2 cup chopped scallions


Input: Salt and freshly ground pepper

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


Input: 1 tablespoon chopped cilantro


Input: 2 tablespoons chopped dill


Input: 1 cup carrots, diced small

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

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Input: 2 cups peeled, seeded tomatoes, diced small

2 cups peeled , seeded tomatoes , diced small

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

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Input: 2 1/2 pounds boneless veal, cut in 1/4-inch cubes

2$1/2 pounds boneless veal , cut in 1/4-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups onions, diced small

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

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Input: Additional vinegar, if desired

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


Input: 2 tablespoons olive oil


Input: 1 cup sour cream


Input: 1 cup scallions, diced fine

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

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Input: 2 cups diced cucumber


Input: 2 cups peeled, seeded and diced tomato

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 hard-cooked eggs, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup dill, chopped fine

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

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Input: 1/2 cup cilantro, chopped fine

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

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Input: 6 cloves garlic, chopped


Input: 1/2 cup white vinegar


Input: Salt and freshly ground pepper

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


Input: 2 teaspoons Asian chili paste or sauce

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 4 tablespoons red-wine vinegar


Input: 2 bunches beets, including greens, 2 1/2 to 3 pounds

2 bunches beets , including greens , 2$1/2 to 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 cups water


Input: 2 cups chopped onions


Input: 2 medium-size heads cabbage, about 3 pounds

2 medium-size heads cabbage , about 3 pounds

B-QTY B-COMMENT B-UNIT 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 1/2 cups walnuts


Input: 1 cup onion, chopped coarse

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

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Input: 1 tablespoon chopped fresh basil


Input: 1/2 cup coarsely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 teaspoon finely minced garlic


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon red-wine vinegar


Input: 1 teaspoon Dijon-style mustard


Input: Salt to taste


Input: 1 medium-size sweet green or, preferably, red pepper, about 1/4 pound

1 medium-size sweet green or , preferably , red pepper , about 1/4 pound

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT B-NAME O 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: 1/2 pound green beans


Input: 3 small zucchini, about 1/2 pound, trimmed

3 small zucchini , about 1/2 pound , trimmed

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: 3 tablespoons grated Gruyere or pecorino cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 slices boiled ham, about 3/4 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: 2 tablespoons chopped shallots


Input: 1 egg yolk


Input: 1/8 teaspoon cayenne pepper


Input: 1/4 teaspoon freshly grated nutmeg


Input: 4 tablespoons butter


Input: 4 tablespoons flour


Input: 2 1/2 cups milk


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 slices dark raisin bread


Input: 5 tablespoons butter, at room temperature

5 tablespoons butter , at room temperature

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

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Input: 4 small handfuls arugula


Input: 8 ounces taleggio cheese, rind removed, at room temperature

8 ounces taleggio cheese , rind removed , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 8 large leeks


Input: 4 pinches fleur de sel


Input: 1 tablespoon Dijon mustard


Input: 15 dried apricots


Input: 1 tablespoon nonpareil capers


Input: Salt and black pepper


Input: 2/3 cup dry bread crumbs


Input: 3 tablespoons Asian fish sauce


Input: 2 tablespoons red wine vinegar


Input: 3 scallions, minced


Input: 1 tablespoon minced ginger


Input: 2 1/2 ounces pancetta, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 squid with tentacles, about 1 1/2 pounds

12 squid with tentacles , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 heads Treviso or regular radicchio, quartered and cored

2 heads Treviso or regular radicchio , quartered and cored

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: Salt and freshly ground 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: 1 1/2 cups fresh or canned chicken broth or water

1$1/2 cups fresh or canned chicken broth or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 2 sprigs parsley


Input: 1/2 teaspoon ground cumin


Input: 1/4 cup finely chopped onion


Input: 1 teaspoon minced garlic


Input: 1 cup converted rice


Input: 2 tablespoons minced scallion greens


Input: 2 tablespoons olive oil


Input: 3 cups cored seeded sweet red, green and yellow peppers, cut into thin strips

3 cups cored seeded sweet red , green and yellow peppers , cut into thin strips

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-COMMENT 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 cup thinly sliced onions


Input: 1 tablespoon finely chopped garlic


Input: Salt and freshly ground 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: 1 cup canned crushed tomatoes


Input: 1/4 teaspoon saffron stems or 1/2 teaspoon turmeric

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 4 tablespoons finely chopped parsley


Input: 1/4 cup dry white wine


Input: 1/4 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 tablespoon finely chopped shallots


Input: 4 boneless skinless chicken breasts, about 1 1/4 pounds

4 boneless skinless chicken breasts , about 1$1/4 pounds

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 large eggs


Input: 4 large egg yolks


Input: 1 1/2 teaspoons nutmeg


Input: 1 1/2 teaspoons mace


Input: 12 ears fresh corn, unshucked

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Unsalted butter to taste


Input: Salt to taste


Input: 3 cups fresh cooked corn kernels, cut from the cob while warm

3 cups fresh cooked corn kernels , cut from the cob while warm

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

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

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


Input: 1 1/2 tablespoons sesame oil


Input: 1 1/2 tablespoons clear rice vinegar


Input: 3/4 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons light rum


Input: 1 1/2 cups 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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 1/4 cup sliced almonds


Input: 1 1/4 teaspoons grated nutmeg


Input: 1 cup heavy cream


Input: 2 cloves garlic


Input: 2 teaspoons all-purpose flour


Input: 2 tablespoons golden raisins


Input: 1 tablespoon unsalted butter


Input: 6 cups rich chicken broth


Input: 1/2 cup chopped basil


Input: 2 pounds spinach, washed, large stems removed

2 pounds spinach , washed , large stems removed

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: 1 cup diced red bell peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced stewed tomatoes


Input: 1/4 teaspoon cayenne


Input: 1/4 teaspoon ground ginger


Input: 3/4 teaspoon ground mace


Input: 1 cup diced peeled potatoes, preferably yellow Finn

1 cup diced peeled potatoes , preferably yellow Finn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups diced peeled carrots (about 6 medium carrots)

2 cups diced peeled carrots ( about 6 medium carrots )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup diced celery


Input: 2 tablespoons unsalted butter


Input: 1 large onion, diced

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


Input: 2 tablespoons safflower oil


Input: 2/3 cup chopped toasted walnuts


Input: 1/4 cup chopped parsley


Input: 2 pinches cayenne pepper


Input: 1/2 teaspoon cinnamon


Input: 2 teaspoons salt


Input: 6 tablespoons duck and veal demi-glace

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons mace


Input: 2 large red onions, halved and thinly sliced

2 large red onions , halved and thinly sliced

B-QTY 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


Input: 2 heads Belgian endive, sliced into strips

2 heads Belgian endive , sliced into strips

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound thin fettuccine


Input: 3 tablespoons unsalted butter


Input: 1 tablespoon safflower oil


Input: 1 tablespoon champagne vinegar


Input: 3 tablespoons olive oil


Input: 2 teaspoons minced shallots


Input: 1/2 teaspoon salt


Input: A few grinds pink peppercorns

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


Input: 2 bunches watercress, washed and tough stems removed

2 bunches watercress , washed and tough stems removed

B-QTY B-UNIT B-NAME 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: Salt and finely ground pink peppercorns

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup ground pecans


Input: 1/4 cup minced flat-leaf parsley


Input: 3/4 cup grated aged goat cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced scallion tops


Input: 3/4 teaspoon nutmeg


Input: 1/2 cup fresh bread crumbs


Input: 1 1/4 cups riced or mashed potatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 cup soft goat cheese


Input: 1 cup dry red wine


Input: 1 tablespoon duck or veal stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme leaves


Input: 2 shallots, minced


Input: 12 to 15 fresh black figs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 2 duck breasts (magret)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons soy sauce


Input: 2 teaspoons five-spice powder


Input: Freshly ground black pepper


Input: 1 5- to 7-pound standing rib roast

B-COMMENT I-COMMENT I-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: 1 clove garlic


Input: 1 tablespoon confectioners' sugar


Input: 1 cup raspberries


Input: 1/2 cup heavy cream


Input: 3 tablespoons honey


Input: 2 teaspoons vanilla extract


Input: Vegetable oil or nonstick spray, for pan

Vegetable oil or nonstick spray , for pan

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sour cream


Input: 1 large egg


Input: 8 tablespoons (1 stick) diced chilled butter

8 tablespoons ( 1 stick ) diced chilled 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1/2 teaspoon baking soda


Input: 2 teaspoons baking powder


Input: 1 2/3 cups flour


Input: 1/3 cup cocoa


Input: Juice of half a lemon


Input: 1/3 cup sliced almonds


Input: 1 tablespoon sea salt


Input: 6 tablespoons melted butter


Input: 2 scallions, trimmed


Input: 1 small bunch (about 1/2 cup) fresh thyme

1 small bunch ( about 1/2 cup ) fresh thyme

B-QTY O 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 NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 4 tablespoons Parmesan cheese or Romano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 1 4-pound salmon, cleaned and scaled, head and tail removed

1 4-pound salmon , cleaned and scaled , head and tail removed

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

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

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


Input: 2 tablespoons olive oil


Input: 1 large garlic clove, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons finely chopped fresh basil or parsley

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 small loaf of french bread, like a baguette

1 small loaf of french bread , like a baguette

B-QTY O B-UNIT O B-NAME I-NAME O 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: 1 pound mussels, well scrubbed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon anise seed


Input: 1/4 teaspoon red pepper flakes


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 medium green pepper, cored, seeded and cut into small cubes

1 medium green pepper , cored , seeded and cut into small cubes

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

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

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


Input: 1 pound nonoily fresh fish like monkfish, blackfish or tilefish, or any combination

1 pound nonoily fresh fish like monkfish , blackfish or tilefish , or any combination

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT O I-COMMENT O O 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 tablespoons olive oil


Input: 1/2 cup finely chopped onions


Input: 1 cup chopped leeks, both white and green parts

1 cup chopped leeks , both white and green parts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sprig fresh thyme or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water


Input: 1 cup canned crushed tomatoes


Input: 1 cup white wine


Input: 1 teaspoon saffron threads, loosely packed

1 teaspoon saffron threads , loosely packed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium sweet red pepper, cored, seeded and cut into small cubes

1 medium sweet red pepper , cored , seeded and cut into small cubes

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

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

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


Input: 1 tablespoon finely chopped garlic


Input: 1 cup green beans, ends trimmed and cooked until tender

1 cup green beans , ends trimmed and cooked until tender

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 red bell pepper, seeded and julienned

1/2 red bell pepper , seeded and julienned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 6-ounce jar marinated artichoke hearts, drained

1 6-ounce jar marinated artichoke hearts , drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 firm ripe tomatoes, quartered lengthwise

2 firm ripe tomatoes , quartered lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 hard-cooked eggs, peeled and halved lengthwise

2 hard-cooked eggs , peeled and halved lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 anchovy fillets


Input: 12 black olives, pitted and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon mixed chopped herbs, like chervil and chives

1 tablespoon mixed chopped herbs , like chervil and chives

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt and freshly cracked black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup extra-virgin olive oil


Input: 1 garlic clove, peeled and crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: Handful of capers


Input: 3 tablespoons tarragon vinegar


Input: 1 head bibb or Boston lettuce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 12-ounce can or jar imported tuna in olive oil

O O B-NAME B-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: 12 small new potatoes, cooked until tender and halved

12 small new potatoes , cooked until tender and halved

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces cherry or grape tomatoes, sliced in half

6 ounces cherry or grape tomatoes , sliced in half

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: 1/2 small bulb fennel, sliced very thin

1/2 small bulb fennel , sliced very thin

B-QTY O B-UNIT B-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: 6 mild pickled okra pods, sliced lengthwise into quarters

6 mild pickled okra pods , sliced lengthwise into quarters

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Kirby cucumber, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups tuna salad (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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 tablespoon olive oil or mustard oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon balsamic vinegar


Input: 1 tablespoon lemon juice


Input: 1/4 pound haricots verts, parboiled with asparagus for 4 minutes, then cooled

1/4 pound haricots verts , parboiled with asparagus for 4 minutes , then cooled

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: 12 or so good-quality black olives, like calamata or gaeta, pitted

12 or so good-quality black olives , like calamata or gaeta , pitted

B-QTY O I-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT 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: 1 teaspoon balsamic vinegar


Input: 1 teaspoon fresh lemon juice or more to taste

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: 1/4 to 1/2 teaspoon freshly ground black pepper

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: 6 cups summer greens (mesclun, arugula, spinach or others)

6 cups summer greens ( mesclun , arugula , spinach or others )

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

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

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


Input: 12 asparagus spears, trimmed to 3 inches, parboiled for 7 minutes, then cooled

12 asparagus spears , trimmed to 3 inches , parboiled for 7 minutes , then cooled

B-QTY B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 tablespoon smooth Dijon mustard


Input: 1 tablespoon whole-grain mustard


Input: 1/2 teaspoon dried hot pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons chili oil


Input: The minced zest from half a lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 tablespoons peanut oil


Input: 1 small yellow onion, cut into 1/4-inch-thick rings

1 small yellow onion , cut into 1/4-inch-thick rings

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium red bell pepper, cut into 1/4-inch-thick strips

1 medium red bell pepper , cut into 1/4-inch-thick strips

B-QTY B-COMMENT B-NAME I-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 cup 1/4-inch-thick slices fennel bulb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup good-quality olive oil (or the oil the tuna was packed in)

1/4 cup good-quality olive oil ( or the oil the tuna was packed in )

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

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


Input: 1/4 cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nuts

1/4 cup roasted or smoked almonds , chopped roughly , or a small handful toasted pine nuts

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

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

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


Input: 3 tablespoons chopped fresh dill


Input: 6 pepperoncini peppers, destemmed and julienned

6 pepperoncini peppers , destemmed and julienned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions washed, trimmed and chopped fine

2 scallions washed , trimmed and chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 to 12 ounces good-quality solid tuna packed in olive oil, well drained

10 to 12 ounces good-quality solid tuna packed in olive oil , well drained

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

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

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


Input: 1/4 cup kosher salt


Input: 1/4 cup Sichuan peppercorns


Input: 2 scallions, the green and the white part cut in very thin rounds

2 scallions , the green and the white part cut in very thin rounds

B-QTY B-NAME O O I-COMMENT I-COMMENT O 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: Fennel sprigs


Input: 2 cups 1/2-inch-thick strips of Napa cabbage

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons thinly sliced rings of hot fresh chili pepper, such as Fresno or Serrano (optional)

2 teaspoons thinly sliced rings of hot fresh chili pepper , such as Fresno or Serrano ( optional )

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP

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


Input: The julienned zest from half a lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons minced garlic


Input: 2 slim scallions, the green and the white part cut in very thin rounds

2 slim scallions , the green and the white part cut in very thin rounds

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

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


Input: 4 teaspoons minced fresh ginger


Input: 1/3 pound Chinese egg noodles (or any thin, fresh pasta)

1/3 pound Chinese egg noodles ( or any thin , fresh pasta )

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

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

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


Input: 1 tablespoon cold water


Input: 1 tablespoon sugar


Input: 1 1/2 teaspoons kosher salt


Input: 1/2 teaspoon Chinese chili sauce (Koon Yick Wah Kee brand recommended)

1/2 teaspoon Chinese chili sauce ( Koon Yick Wah Kee brand recommended )

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

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

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


Input: 1 1/2 teaspoons cornstarch


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons soy sauce


Input: 2 tablespoons pickled ginger, sliced in julienned strips

2 tablespoons pickled ginger , sliced in julienned strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup of the juice from pickled ginger

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 teaspoon black sesame seeds, for garnish

1 teaspoon black sesame seeds , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon egg white


Input: 2 teaspoons Chinese rice wine or quality dry Sherry

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 1 tablespoon cornstarch


Input: 1 1/2 pounds fresh ginger, peeled and sliced crosswise into paper-thin slices (about 4 cups)

1$1/2 pounds fresh ginger , peeled and sliced crosswise into paper-thin slices ( about 4 cups )

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


Input: 1/8 cup Chinese rice wine or quality dry Sherry

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups unsalted chicken stock


Input: 1 pound medium (25 to 30) shrimp, shelled and deveined

1 pound medium ( 25 to 30 ) shrimp , shelled and deveined

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

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


Input: 1/4 cup kosher salt


Input: 1 pound firm red cabbage, sliced into 1/8-inch-thick slices

1 pound firm red cabbage , sliced into 1/8-inch-thick slices

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 1/2 cups sugar


Input: 1/2 cup quality distilled white vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cup quality cider vinegar


Input: 1 quart of unseasoned rice-wine vinegar (Marukan brand recommended)

1 quart of unseasoned rice-wine vinegar ( Marukan brand recommended )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 1/2-inch-by-4-inch pieces of home-dried orange zest (take the zest from an orange with a vegetable peeler, set the strips on a cooling rack in a warm spot until they are dry, but not brittle, overnight.)

4$1/2-inch-by-4-inch pieces of home-dried orange zest ( take the zest from an orange with a vegetable peeler , set the strips on a cooling rack in a warm spot until they are dry , but not brittle , overnight. )

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

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


Input: 4 4-inch-long cinnamon sticks, broken into several pieces

4 4-inch-long cinnamon sticks , broken into several pieces

B-QTY B-COMMENT B-NAME B-UNIT 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: cup heavy cream


Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: 1/3 cup finely shredded fresh basil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: The breasts from 2 fresh ducks, whole and boned, with skin left on

The breasts from 2 fresh ducks , whole and boned , with skin left on

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

YesCAP 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 teaspoon Roasted Sichuan Pepper-Salt (see recipe)

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

NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Grated zest from a small, well-scrubbed orange

Grated zest from a small , well-scrubbed orange

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 scallion, trimmed, the white and green parts minced

1 scallion , trimmed , the white and green parts minced

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced fresh ginger


Input: 1 tablespoon peanut oil


Input: 1/4 cup dry black tea leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup packed brown sugar


Input: 1/4 cup dry rice


Input: 1 tablespoon Sichuan peppercorns


Input: 2 tablespoons butter


Input: 3/4 cup finely chopped onions


Input: 3 ears fresh corn on the cob

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large zucchini, about 1/2 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large yellow pepper, about 1/2 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup all-purpose flour


Input: Pinch of salt


Input: 1/2 teaspoon baking powder


Input: 1/4 teaspoon baking soda


Input: 2/3 cup buttermilk


Input: 1 large egg


Input: 1 tablespoon melted butter, more for greasing griddle

1 tablespoon melted butter , more for greasing griddle

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Caviar and sour cream for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 fillets of beef, about 1/4 pound each

4 fillets of beef , about 1/4 pound each

B-QTY B-UNIT O B-NAME O 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: 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 package enoki mushrooms, about 3 1/2 ounces

1 package enoki mushrooms , about 3$1/2 ounces

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: 3 tablespoons butter


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped shallots


Input: 1/4 cup port wine


Input: 1/2 cup fresh or canned beef 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 grated or crumbled Gorgonzola cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 1/4 teaspoon cayenne pepper


Input: 1 large egg


Input: 1/4 cup potato starch


Input: 1 medium onion, sliced into half-moons

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: Salt


Input: 2 cups waxy potato, with skin, diced into 1/2-inch pieces (1 10-ounce potato)

2 cups waxy potato , with skin , diced into 1/2-inch pieces ( 1 10-ounce potato )

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

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

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


Input: 1/2 cup sugar snap peas


Input: 1 scallion, finely sliced into rings

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup baby spinach


Input: 8 ounces fresh or cooked udon noodles

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: 1/2 teaspoon minced ginger


Input: 1/4 cup baby corn in 1-inch pieces

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 long red chili, seeded and finely sliced into rings

1 long red chili , seeded and finely sliced into rings

B-QTY B-COMMENT I-COMMENT 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: 4 sprigs fresh tarragon to garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups chicken broth


Input: 1 5-ounce chicken breast, sliced into strips to yield about 3/4 cup

1 5-ounce chicken breast , sliced into strips to yield about 3/4 cup

B-COMMENT I-COMMENT 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 NoCAP

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


Input: 1 tablespoon soy sauce


Input: 1 tablespoon sake, sherry or white wine

1 tablespoon sake , sherry or white wine

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: 4 fluid ounces red wine, preferably Beaujolais

4 fluid ounces red wine , preferably Beaujolais

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon orange peel


Input: 1 teaspoon honey


Input: 3 tablespoons olive oil


Input: 1 tablespoon unsalted butter


Input: 1 tablespoon unsalted melted butter


Input: 1 clove garlic


Input: 3 tablespoons parsley


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 fillets of halibut weighing about 6 ounces each, skinned and carefully boned

4 fillets of halibut weighing about 6 ounces each , skinned and carefully boned

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

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: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 11 ounces red onions, finely sliced

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: 4 medium tomatoes


Input: About 1/2 cup olive oil


Input: Juice 1 lemon


Input: 1 large halibut steak or two small ones (about 2 to 2 1/2 pounds total)

1 large halibut steak or two small ones ( about 2 to 2$1/2 pounds total )

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 teaspoon cayenne pepper


Input: 4 thick slices white or light whole wheat bread, crusts removed

4 thick slices white or light whole wheat bread , crusts removed

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Input: 2 tablespoons mayonnaise


Input: 1 teaspoon paprika


Input: Pinch saffron


Input: 1 glass dry white wine


Input: 1 large leek, sliced

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


Input: 2 carrots, sliced


Input: 1 clove garlic, minced


Input: 4 ripe tomatoes skinned and chopped, or canned tomatoes, chopped

4 ripe tomatoes skinned and chopped , or canned tomatoes , chopped

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Input: 2 tablespoons olive oil


Input: Fish heads and bones as available

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Input: Lemon juice


Input: 2 tablespoons parsley


Input: Salt and freshly ground black pepper

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Input: 1/4 cup shaved Parmesan cheese


Input: 1/2 pound shrimp, with shells on

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Input: 1/2 pound squid, cleaned


Input: 1/2 pound halibut


Input: 1 piece monkfish (about 1/2 pound)

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Input: 1/2 pound shiitake mushrooms (or cultivated mushrooms) sliced

1/2 pound shiitake mushrooms ( or cultivated mushrooms ) sliced

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Input: 1 tablespoon Dijon mustard


Input: 1/4 cup white wine vinegar


Input: 1 tablespoons minced fresh ginger


Input: 1/2 dry white wine


Input: 4 fillets of sea bass, tilefish or salmon, about 6 ounces each

4 fillets of sea bass , tilefish or salmon , about 6 ounces each

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Input: Salt and freshly ground black pepper

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Input: 2 tablespoons minced fresh dill


Input: 2 lemons


Input: 4 large artichokes


Input: 1/2 cup extra virgin olive oil

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Input: 2 tablespoons shallots


Input: 1 bunch arugula


Input: 1 head bibb lettuce


Input: 2 tablespoons extra virgin olive oil

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Input: 1/2 cup chopped scallions


Input: 4 large artichokes


Input: 4 ounces goat cheese, crumbled

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Input: 2 tablespoons minced Italian parsley


Input: 2 lemons


Input: Salt and freshly ground pepper to taste

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Input: 3 1/2 cups simmering chicken stock


Input: 2 sun-dried tomatoes, finely minced

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Input: 1/2 cup dry white wine


Input: 1 cup arborio rice


Input: 1/2 cup water


Input: 2 cups whipping cream, chilled

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Input: 1 pound shelled hazelnuts


Input: 2 lemons


Input: 4 large artichokes


Input: 3 tablespoons olive oil


Input: 1 medium onion, chopped

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


Input: 2 cloves garlic, minced


Input: 2 tablespoons olive oil


Input: Salt to taste


Input: 1 tablespoon white wine vinegar


Input: 1 tablespoon sugar


Input: Hot pepper flakes, optional


Input: 8 eggs, separated


Input: 1 1/3 cups sugar


Input: Butter for greasing pan


Input: 1 large red or yellow pepper

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Input: 5 celery ribs


Input: 3 shallots, peeled and minced

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Input: 2 medium carrots, peeled

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


Input: 1 cup fresh parsley


Input: Salt and freshly ground pepper to taste

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Input: Celery leaves from 4 ribs

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Input: 1 clove garlic, peeled


Input: 2 large eggs


Input: 1/2 cup grated Parmegiano Reggiano or grana cheese

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Input: 1/2 pound Italian sweet sausage, cooked

1/2 pound Italian sweet sausage , cooked

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Input: 3/4 pound roast veal, cooked

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Input: 1 medium onion, peeled

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Input: 1 medium boiling potato, peeled

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Input: 1 head Savoy cabbage, about 2 pounds

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Input: 5 sprigs parsley


Input: 1/4 cup grated Parmigiano Reggiano and Pecorino cheese, mixed

1/4 cup grated Parmigiano Reggiano and Pecorino cheese , mixed

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Input: 1 cup olive oil


Input: 3 small dried hot red peppers, minced

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Input: 4 cloves garlic, minced


Input: 2 pounds tomatoes, peeled, seeded and diced

2 pounds tomatoes , peeled , seeded and diced

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Input: 4 tablespoons olive oil


Input: 1/2 tablespoon butter


Input: 6 anchovy fillets


Input: 1 clove garlic


Input: 2 teaspoons baking powder


Input: 1/2 to 1 cup water


Input: 2 cups heavy or light cream, or half-and-half

2 cups heavy or light cream , or half-and-half

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Input: 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

1 vanilla bean , split lengthwise , or 1 teaspoon vanilla extract

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Input: 5 egg yolks


Input: 1/2 cup sugar, more for topping

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Input: 1 cup milk


Input: 1 1/2 tablespoons butter


Input: 1 tablespoon flour


Input: Salt to taste


Input: 4 medium red peppers


Input: 4 medium yellow peppers


Input: 4 large eggs


Input: 1/2 cup Parmigiano Reggiano


Input: Salt and freshly ground pepper to taste

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Input: 2 3/4 cups whole-wheat flour


Input: 2 tablespoons bran


Input: 2 tablespoons olive oil or canola oil

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Input: 1/4 cup carrots chopped very fine

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Input: 1/4 cup shredded mozzarella or grated Parmesan

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Input: 3 cups minced parsley


Input: 4 cups cooked, mashed potatoes

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Input: Beet juice, carrot rounds,shredded carrots and shredded red cabbage, optional

Beet juice , carrot rounds , shredded carrots and shredded red cabbage , optional

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

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Input: 1 1/3 cups whole-wheat flour


Input: 1 teaspoon baking powder


Input: 1/4 teaspoon vanilla extract


Input: 2 tablespoons olive oil


Input: 1 cup celery cut in small pieces

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Input: 1 cup minced parsley


Input: 2 beaten eggs


Input: 3 tablespoons chopped garlic


Input: 1 tablespoon lime juice or vinegar, or to taste

1 tablespoon lime juice or vinegar , or to taste

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Input: Salt if necessary


Input: White rice for serving


Input: 4 pounds ground turkey


Input: 3 cups cooked brown rice


Input: 1 cup carrots cut in small pieces

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Input: 1 pound firm tofu, cut into chunks of 3/4 inch to 1 inch

1 pound firm tofu , cut into chunks of 3/4 inch to 1 inch

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Input: 1 tablespoon butter, optional


Input: 2 eggs


Input: 12 Italian prune plums


Input: Sugar and lemon juice, for topping

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Input: 1 teaspoon cinnamon, or to taste

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Input: 1/2 cup sugar


Input: 1/4 cup nam pla (Asian fish sauce) or soy sauce

1/4 cup nam pla ( Asian fish sauce ) or soy sauce

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Input: 1 large onion, thinly sliced

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Input: 1 teaspoon freshly ground black pepper, or to taste

1 teaspoon freshly ground black pepper , or to taste

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Input: Lemon juice


Input: 2 eggs


Input: 1/2 cup plain, nonfat yogurt

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Input: 3/4 cup sugar


Input: 1 cup flour


Input: 1 teaspoon baking powder


Input: Pinch salt


Input: 1 pint fresh blueberries, washed, dried and stemmed

1 pint fresh blueberries , washed , dried and stemmed

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Input: 1 teaspoon cinnamon, or to taste

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Input: Lemon juice


Input: 3/4 cup sugar


Input: 1/2 cup unsalted butter


Input: 1 cup unbleached flour, sifted

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Input: 1 teaspoon baking powder


Input: Pinch salt, optional


Input: Extra-virgin olive oil


Input: 2 eggs


Input: 1 4-ounce jar baby food prunes

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Input: 1 cup (plus 2 teaspoons) sugar

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Input: 1 cup flour


Input: 1 teaspoon baking powder


Input: Pinch salt


Input: 12 Italian prune plums


Input: 1 teaspoon cinnamon, or to taste

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Input: 1 sliced garlic sausage (optional)

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Input: 2 quarts water


Input: 1 teaspoon salt


Input: 2 pounds Yellow Finn or other flavorful boiling potatoes

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Input: 1 bunch kale (about 1 pound)

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Input: 1/4 teaspoon red pepper flakes or to taste

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Input: Freshly ground pepper to taste

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Input: 4 tablespoons coarsely chopped basil leaves

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Input: 2 tablespoons red-wine vinegar


Input: 1 tablespoon chopped chervil


Input: 1 tablespoon chopped arugula


Input: 1 clove garlic, minced


Input: 1 tablespoon diced onion


Input: 4 tablespoons extra-virgin olive oil


Input: 2 hard-cooked eggs, peeled and halved

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Input: 8 nicoise olives


Input: A few basil leaves


Input: 6 tiny cherry tomatoes


Input: 4 anchovies


Input: 8 small potatoes, cooked, peeled and sliced

8 small potatoes , cooked , peeled and sliced

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Input: 4 ounces fresh grilled tuna, flaked into large pieces

4 ounces fresh grilled tuna , flaked into large pieces

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Input: 1 cup cooked green and yellow beans

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Input: Salt to taste


Input: 3/4 pound penne rigate or any large Italian tube pasta

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Input: Freshly ground black pepper


Input: 4 tablespoons coarsely chopped basil or parsley

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Input: 1 tablespoon butter


Input: Pinch freshly grated nutmeg


Input: 1 tablespoon olive oil


Input: Juice of 1 lemon


Input: 2 tablespoons butter


Input: 1 1/2 pounds bay or sea scallops, cut in half crosswise if very large

1$1/2 pounds bay or sea scallops , cut in half crosswise if very large

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Input: Salt and freshly ground pepper to taste

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Input: 1/4 teaspoon cayenne pepper


Input: 3 hard-cooked egg yolks


Input: 2 large raw egg yolks

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


Input: 1/4 pound unsalted butter, at room temperature, cut into 1-tablespoon pieces

1/4 pound unsalted butter , at room temperature , cut into 1-tablespoon pieces

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Input: 1/2 cup extra-virgin olive oil


Input: 1 teaspoon white-wine vinegar


Input: Salt and freshly ground white pepper

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Input: 1 large sweet red pepper


Input: 2 tablespoons olive oil


Input: 1 tablespoon chopped garlic


Input: 6 small ripe plum tomatoes, cored and cut into 1/2-inch cubes

6 small ripe plum tomatoes , cored and cut into 1/2-inch cubes

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Input: 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried

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Input: 4 tablespoons drained capers


Input: 6 large green olives, pitted and chopped coarsely

6 large green olives , pitted and chopped coarsely

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Input: 2 shallots, chopped


Input: 2 cornichons, rinsed and chopped

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Input: 4 anchovy fillets


Input: 2 tablespoons capers


Input: 2 tablespoons fresh flat parsley leaves

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Input: 2 tablespoons fresh chervil leaves


Input: 2 tablespoons chopped fresh chives


Input: 1 garlic clove, peeled


Input: 1 tablespoon fresh tarragon leaves


Input: 1/2 cup unsalted butter, at room temperature, cut into 1-tablespoon pieces

1/2 cup unsalted butter , at room temperature , cut into 1-tablespoon pieces

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Input: 1/4 cup superfine sugar


Input: 6 leaves spinach


Input: Leaves from 1/2 bunch watercress (1 1/2 cups of leaves)

Leaves from 1/2 bunch watercress ( 1$1/2 cups of leaves )

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Input: Pinch of salt


Input: 1 cup sugar


Input: 1/4 cup heavy cream


Input: 2 tablespoons fresh lime juice


Input: 1 cup fresh passion-fruit juice (from about 6 large ripe fruits, pulp removed, puréed in a blender for 1 minute and sieved; see note)

1 cup fresh passion-fruit juice ( from about 6 large ripe fruits , pulp removed , puréed in a blender for 1 minute and sieved; see note )

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Input: 2 egg yolks


Input: 4 eggs


Input: 1/4 cup almond paste


Input: 1/4 cup light-brown sugar


Input: Vanilla ice cream, for serving

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Input: 1/2 cup flour


Input: Large pinch of sea salt


Input: 1/3 cup toasted chopped almonds


Input: 2 tablespoons sugar


Input: 2 tablespoons plum eau de vie, plain eau de vie or brandy

2 tablespoons plum eau de vie , plain eau de vie or brandy

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Input: 1 to 1 1/2 pounds small ripe Italian plums, halved and pitted

1 to 1$1/2 pounds small ripe Italian plums , halved and pitted

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Input: 5 tablespoons cold butter, cut into small cubes, and more at room temperature for greasing pan

5 tablespoons cold butter , cut into small cubes , and more at room temperature for greasing pan

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Input: 1/4 cup heavy cream


Input: 3/4 cup milk


Input: Sea salt


Input: Sliver of garlic


Input: 6 ears fresh corn


Input: 2 tablespoons butter


Input: 3 very ripe tomatoes (from a farmstand, if possible), coarsely chopped

3 very ripe tomatoes ( from a farmstand , if possible ) , coarsely chopped

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Input: 1 teaspoon aged sherry wine vinegar

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Input: 1/2 cup fino sherry


Input: 3 sprigs thyme


Input: 1 shallot, finely chopped


Input: 1 tablespoon butter


Input: 1 tablespoon olive oil


Input: Freshly ground black pepper


Input: 3/4 cup flour, for dusting

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Input: 1 4-pound chicken, cut into 6 pieces

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Input: Salt to taste


Input: 3 teaspoons sea salt, more for seasoning

3 teaspoons sea salt , more for seasoning

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Input: 1 teaspoon freshly ground pepper


Input: 1/2 cup corn oil


Input: 1/2 cup distilled white vinegar


Input: 1 teaspoon hot red pepper flakes

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Input: 1 tablespoon oregano


Input: 1 large head garlic (about 13 large cloves), peeled and finely minced

1 large head garlic ( about 13 large cloves ) , peeled and finely minced

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Input: 1 bunch fresh Italian parsley (about 1/2 cup, firmly packed)

1 bunch fresh Italian parsley ( about 1/2 cup , firmly packed )

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Input: 1/2 cup corn oil


Input: 1 heaping tablespoon achiote (annato) seeds (available in specialty food markets)

1 heaping tablespoon achiote ( annato ) seeds ( available in specialty food markets )

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Input: 1/4 teaspoon fine salt


Input: 1/4 cup achiote-infused corn oil (recipe follows)

1/4 cup achiote-infused corn oil ( recipe follows )

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Input: 6 scallions (white part only), finely minced

6 scallions ( white part only ) , finely minced

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Input: 3 ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated

3 ounces Ecuadorean quesillo ( available in specialty food markets ) or Monterey Jack cheese , grated

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Input: 1/2 teaspoon finely ground black pepper

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