Input: 1 head Belgian endive, cut into long strips

1 head Belgian endive , cut into long strips

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 handfuls frisée, torn into small pieces (a good substitute for puntarelle, which is rare)

4 handfuls frisée , torn into small pieces ( a good substitute for puntarelle , which is rare )

B-QTY O 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 I-COMMENT I-COMMENT

NoCAP NoCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 (28-ounce) can peeled Italian tomatoes, drained

1 ( 28-ounce ) can peeled Italian tomatoes , drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon ground cinnamon


Input: 3 sprigs fresh marjoram or 1 1/2 teaspoon dried leaves

3 sprigs fresh marjoram or 1$1/2 teaspoon dried leaves

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: 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: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pastry for a 9-inch quiche


Input: 1 pound Swiss chard


Input: 2 tablespoons butter


Input: 1 large onion, sliced


Input: 1/2 cup dried currants


Input: Cayenne pepper or hot sauce


Input: Salt


Input: 3 eggs


Input: 1/2 cup heavy cream


Input: 1 1/2 cups milk


Input: 1/3 cup freshly grated Gruyere cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound Swiss chard


Input: 3 tablespoons extra-virgin olive oil


Input: 1 medium onion, sliced

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


Input: 2 cloves garlic, sliced


Input: 2 ounces of prosciutto, slivered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ripe plum tomatoes, sliced

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

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 pound penne


Input: Freshly grated Parmesan cheese


Input: 1/4 pound pancetta, cut into 1/4-inch dice

1/4 pound pancetta , cut into 1/4-inch dice

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: 1 carrot, peeled, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, peeled, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces

4 inner stalks celery , 1 finely diced , 3 sliced into 3-inch-long pieces

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

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


Input: Extra-virgin olive oil


Input: 3 pounds oxtail (trimmed weight), severed at each joint into pieces about 3 inches long

3 pounds oxtail ( trimmed weight ) , severed at each joint into pieces about 3 inches long

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 B-QTY 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt or kosher salt

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


Input: Freshly ground black pepper


Input: 1 1/2 tablespoons tomato paste


Input: 2 cups white wine


Input: 3 cloves garlic, sliced


Input: 1/4 cup chopped scallions


Input: 1 pound Swiss chard


Input: 3 tablespoons extra-virgin olive oil


Input: A few shakes of salt

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


Input: 1 pound fresh loose spinach or 10 ounces fresh packaged spinach

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions


Input: 3/4 cup long grain rice


Input: 1 1/2 cups no-salt-added chicken broth


Input: 1/4 cup dry vermouth


Input: 1/2 teaspoon cinnamon


Input: 1/4 cup no-salt-added chicken broth plus 1 tablespoon

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cornstarch


Input: 1/2 cup nonfat plain yogurt


Input: 1/8 teaspoon salt


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: 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)

8 ounces whole onion or 7 ounces chopped ready-cut onion ( 1$2/3 cups )

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

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


Input: 2 cloves garlic


Input: 8 ounces skinless, boneless chicken breast

8 ounces skinless , boneless chicken breast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon to yield 1 teaspoon grated lemon rind

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 1/2 teaspoons Tabasco sauce


Input: 1 tablespoon chopped fresh tarragon


Input: 2 pints (about 1 1/2 pounds) ripe raspberries (4 cups), washed and patted dry with with paper towel

2 pints ( about 1$1/2 pounds ) ripe raspberries ( 4 cups ) , washed and patted dry with with paper towel

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

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

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


Input: 16 ounces whole onion or 14 ounces chopped ready-cut onion (about 3 1/3 cups)

16 ounces whole onion or 14 ounces chopped ready-cut onion ( about 3$1/3 cups )

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


Input: 1/3 cup sugar


Input: 1 cup plain yogurt


Input: 2 tablespoons red wine vinegar


Input: 1 1/2 cups mayonnaise


Input: 12 ears sweet corn, hulled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 35 to 40 cloves garlic (3 heads), unpeeled

35 to 40 cloves garlic ( 3 heads ) , unpeeled

B-QTY O B-RANGE_END 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 NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon


Input: 1/2 teaspoon dried thyme


Input: 2 sprigs fresh parsley


Input: 1/2 teaspoon grated lemon rind


Input: 2 bags (3 ounces each) commercial crab-boil seasoning, or equivalent amount of your own spice mixture (see article)

2 bags ( 3 ounces each ) commercial crab-boil seasoning , or equivalent amount of your own spice mixture ( see article )

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

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

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


Input: 2 pounds kielbasa, cut into 3-inch pieces

2 pounds kielbasa , cut into 3-inch pieces

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: 24 live medium blue crabs


Input: 3 pounds small potatoes (about 24), washed but not peeled

3 pounds small potatoes ( about 24 ) , washed but not peeled

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

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

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


Input: 2 pounds medium onions (about 8), peeled

2 pounds medium onions ( about 8 ) , peeled

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 teaspoon finely minced garlic


Input: 1/2 cup dry white wine


Input: 1/2 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped onions


Input: 1/4 cup olive oil


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 4 pieces of shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds

4 pieces of shank of veal , cut crosswise into 2-inch pieces with bone in , about 3$1/2 pounds

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

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


Input: 1 bay leaf


Input: 1/4 cup orzo (dried rice-shaped pasta, available in many supermarkets and grocery stores)

1/4 cup orzo ( dried rice-shaped pasta , available in many supermarkets and grocery stores )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/4 cups fresh or canned chicken broth

2$1/4 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped fresh dill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped imported canned tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 1 teaspoon finely minced garlic


Input: 1 cup finely chopped celery


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/4 cup olive oil


Input: 1 cup finely chopped onions


Input: Flour for dredging


Input: 1/4 pound fresh mushrooms, cut into 1/2-inch cubes, about 1 1/4 cups

1/4 pound fresh mushrooms , cut into 1/2-inch cubes , about 1$1/4 cups

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

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

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


Input: 1/2 cup dry white wine


Input: 1 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped fresh or dried rosemary

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds

4 pieces shank of veal , cut crosswise into 2-inch pieces with bone in , about 3$1/2 pounds

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


Input: 1 teaspoon finely minced garlic


Input: Freshly ground pepper to taste

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


Input: 1/4 cup olive oil


Input: 1 cup finely chopped onions


Input: Flour for dredging


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 waxy potatoes (about 2i pounds), boiled, cooled, peeled and cut into large bite-size chunks

6 large waxy potatoes ( about 2i pounds ) , boiled , cooled , peeled and cut into large bite-size chunks

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

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


Input: 4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds

4 pieces shank of veal , cut crosswise into 2-inch pieces with bone in , about 3$1/2 pounds

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


Input: 3 medium scallions, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium bunch parsley, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small bunch fresh dill, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup mayonnaise


Input: 1 tablespoon sugar


Input: 2 tablespoons warm water


Input: 1 teaspoon salt


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: 1 lemon, cut across into 1/4-inch-thick slices

1 lemon , cut across into 1/4-inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 hard-boiled eggs, shelled, whites and yolks carefully separated

4 hard-boiled eggs , shelled , whites and yolks carefully separated

B-QTY B-COMMENT B-NAME O I-COMMENT O 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 tablespoons dijon-style mustard


Input: 1/2 cup sugar


Input: 2 tablespoons chili powder


Input: 1 tablespoon Tabasco sauce


Input: 1/4 cup Dijon-style mustard


Input: 2 tablespoons melted butter


Input: 1/3 cup vegetable oil


Input: 1/2 cup black ''Chinkiang'' vinegar (available in Asian groceries)

1/2 cup black ''Chinkiang'' vinegar ( available in Asian groceries )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup cider vinegar


Input: 1/3 cup worcestershire sauce


Input: 1 cup ketchup


Input: 3 medium cloves garlic, smashed, peeled and minced

3 medium cloves garlic , smashed , peeled and minced

B-QTY O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1$1/2-inch piece ginger , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 large cloves garlic , smashed , peeled and minced

B-QTY O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: coarsely ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 medium scallions, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sesame seeds, toasted and cooled

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: 1 1/2 tablespoons coarse sea salt


Input: 3 racks St. Louis-cut pork ribs weighing about 2 1/4 pounds each

3 racks St. Louis-cut pork ribs weighing about 2$1/4 pounds each

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups shaved almonds, lightly toasted and cooled

1$1/2 cups shaved almonds , lightly toasted and cooled

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: 2 tablespoons toasted sesame seeds


Input: 4 tablespoons sesame oil


Input: 3 cups vegetable oil


Input: 6 fresh egg roll wrappers, cut into 2- inch ribbons

6 fresh egg roll wrappers , cut into 2- inch ribbons

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces rice vermicelli


Input: 1 cup cooked shredded chicken


Input: 1/2 head iceberg lettuce, cored and cut into thin strips

1/2 head iceberg lettuce , cored and cut into thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch fresh coriander, coarsely chopped

1 bunch fresh coriander , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup mung-bean sprouts


Input: 1/4 cup chopped pickled red ginger slices, plus 2 tablespoons of their syrup (available in Asian groceries)

1/4 cup chopped pickled red ginger slices , plus 2 tablespoons of their syrup ( available in Asian groceries )

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

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

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

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


Input: 2 scallions, thinly sliced


Input: 3 tablespoons soy sauce


Input: juice of 1/2 lemon


Input: 2 tablespoons sugar


Input: 1 small dried red pepper, crushed, or 1/2 teaspoon hot-red-pepper flakes

1 small dried red pepper , crushed , or 1/2 teaspoon hot-red-pepper flakes

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME O I-COMMENT O 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: 2 teaspoons salt


Input: 2 medium cloves garlic, peeled and minced

2 medium cloves garlic , peeled and minced

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: 1 3-inch piece ginger, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken stock


Input: 3/4 teaspoon instant yeast


Input: 1 teaspoon coarse salt


Input: 3 tablespoons extra virgin olive oil, more for cooking

3 tablespoons extra virgin olive oil , more for cooking

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 2 cups any light, fresh tomato sauce, warmed

About 2 cups any light , fresh tomato sauce , warmed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sliced mozzarella to taste


Input: Salt and black pepper


Input: Prosciutto slices and basil leaves for topping (optional)

Prosciutto slices and basil leaves for topping ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups all-purpose or bread flour, more as needed

2 cups all-purpose or bread flour , more as needed

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: 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: Freshly grated Parmesan cheese to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 1 6-ounce slice boiled ham, about 1/4-inch thick

1 6-ounce slice boiled ham , about 1/4-inch thick

B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 small onion, minced

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


Input: 1 clove garlic, minced


Input: 1 1/2 cups Arborio rice


Input: 2 tablespoons unsalted butter


Input: 5 cups strong chicken stock


Input: 1 large artichoke


Input: 1/2 lemon


Input: 3/4 cup of grated Parmesan cheese

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

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: 3 tablespoons unsalted butter


Input: 3 to 4 slices cooked ham, cut in strips

3 to 4 slices cooked ham , cut in strips

B-QTY O B-RANGE_END B-UNIT B-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 cup heavy cream


Input: 1 pound fava beans, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry bread crumbs


Input: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh tagliatelle


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: 2 cups Italian tomatoes, chopped, with their juice

2 cups Italian tomatoes , chopped , with their juice

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-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 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 slices cooked ham, cut in strips

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

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Input: 4 medium heads of fennel, cut in quarters

4 medium heads of fennel , cut in quarters

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra-virgin olive oil


Input: 1/4 cup white-wine vinegar


Input: 1/4 cup heavy cream


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon finely chopped shallots


Input: 8 leaves fresh basil, coarsely chopped

B-QTY O 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: 5 tablespoons butter


Input: Basil-butter sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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

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Input: 6 bay leaves


Input: 2 tablespoons olive oil


Input: 1 1/2 tablespoons lemon juice


Input: 1 tablespoon ground cumin


Input: 2 1 1/2-pound live lobsters


Input: 3 tablespoons butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped celery


Input: 1/2 cup finely chopped green onions or scallions

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: 1/2 teaspoon finely minced garlic


Input: 1/2 teaspoon dried thyme


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: 6 tablespoons fine, fresh bread crumbs

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 fresh tarragon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 2 pounds sardines, dressed and deboned

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

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Input: 2 small Kirby cucumbers, sliced as garnish, if desired

2 small Kirby cucumbers , sliced as garnish , if desired

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced dillweed


Input: Dry vermouth or white wine


Input: 2 whole trout, dressed, with or without heads

2 whole trout , dressed , with or without heads

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

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Input: 3 to 3 1/2 cups chicken stock and mussel liquid

3 to 3$1/2 cups chicken stock and mussel liquid

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons drained white horseradish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sour cream


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup arborio rice


Input: 1/2 cup dry white wine


Input: 1 clove garlic, minced


Input: 2 tablespoons olive oil


Input: 2 sprigs parsley, minced


Input: 2 dozen New Zealand green mussels

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons olive oil


Input: 2 cups (4 ounces) macaroni shells, cooked, drained and rinsed in cold water

2 cups ( 4 ounces ) macaroni shells , cooked , drained and rinsed in cold water

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

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


Input: 2 heaping tablespoons chopped fresh basil or 2 teaspoons dried

B-QTY O B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT B-QTY 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: 4 tablespoons red wine vinegar


Input: 1/2 teaspoon ground coriander


Input: 2 teaspoons sugar


Input: 1 cup dry white wine


Input: 1/4 cup wine vinegar


Input: Strips of sweet red pepper

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


Input: 1 pound mackerel steaks


Input: White wine or vermouth


Input: 2 tablespoons olive oil


Input: 1 red pepper, sliced


Input: 1 green pepper, sliced


Input: 1 medium clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, chopped coarsely


Input: 2 tomatoes, cut in chunks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers


Input: 2 tablespoons red wine


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: 1 pound salmon fillets, skinned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 medium onions, chopped

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


Input: 2 cloves garlic, minced


Input: 4 tablespoons chopped Greek olives, or other olives packed in brine

4 tablespoons chopped Greek olives , or other olives packed in brine

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

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

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


Input: 2 teaspoons dried oregano


Input: 1/2 pound linguine


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: 1 1/4 pounds broccoli


Input: 1/2 pound fresh tuna, grilled or 6 1/2- to 7-ounce can albacore tuna, packed in water

1/2 pound fresh tuna , grilled or 6$1/2- to 7-ounce can albacore tuna , packed in water

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

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


Input: 2 medium to large tomatoes, cut in large cubes

2 medium to large tomatoes , cut in large cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons coarsely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cumin


Input: 1 medium clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, sliced


Input: 1 lemon, sliced


Input: 1/4 teaspoon cayenne, to taste

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

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Input: 1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish, optional

1/4 cup chopped fresh mint leaves , plus a few sprigs , for garnish , optional

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


Input: 3 whole cloves


Input: 1 pound mackerel steaks


Input: 1 tablespoon ancho or other mild chili powder, or to taste

1 tablespoon ancho or other mild chili powder , or to taste

B-QTY B-UNIT B-COMMENT O I-COMMENT I-COMMENT B-NAME I-NAME B-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: 1 cup unsweetened coconut milk


Input: 4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed

4 to 6 ripe mangoes , peeled , pitted and chopped , or 4 cups frozen mango , thawed

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

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


Input: 1 cup milk


Input: 1 cup plain yogurt


Input: 1 inch scraped vanilla bean

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


Input: 1 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 4 eggs, separated


Input: 3 tablespoons water


Input: 1/2 pound sweet chocolate


Input: 3 tablespoons melted butter


Input: 1 1/4 cups chocolate wafer crumbs


Input: Chocolate crust


Input: 2 1/4 cups heavy cream


Input: 3/4 cup coffee


Input: 3 ounces semisweet chocolate


Input: 1 cup plus 2 tablespoons butter, softened

1 cup plus 2 tablespoons butter , softened

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 corn tortillas


Input: 8 ounces queso añejo, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Mexican crema or crème fraîche for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lime, plus 1 lime cut into wedges

Juice of 1 lime , plus 1 lime cut into wedges

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 avocado, peeled, pitted and sliced lengthwise into long strips

1 avocado , peeled , pitted and sliced lengthwise into long strips

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


Input: Sea salt


Input: 4 skinless, boneless chicken-breast halves

4 skinless , boneless chicken-breast halves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound tomatillos, papery skin removed

1 pound tomatillos , papery skin removed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 2 small white onions, peeled, 1 chopped, the other sliced into rings

2 small white onions , peeled , 1 chopped , the other sliced into rings

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


Input: 1 tablespoon minced jalapeño


Input: 3 tablespoons chopped cilantro


Input: 15 ounces unsweetened chocolate


Input: 3/4 cup brandy


Input: 1/4 teaspoon salt


Input: 2 teaspoons vanilla


Input: 1 1/2 cups sugar plus 3 tablespoons

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 eggs, separated


Input: 1 quart heavy cream


Input: 1 pound semisweet chocolate


Input: 3 or 4 ounces Sabra liqueur

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces superfine sugar


Input: 8 egg yolks


Input: 8 ounces plum tomatoes (about 3), coarsely chopped

8 ounces plum tomatoes ( about 3 ) , coarsely chopped

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces cherry tomatoes


Input: 4 to 6 cups chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 4 cloves garlic, peeled and crushed with the side of a knife

4 cloves garlic , peeled and crushed with the side of a knife

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

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 corn tortillas, cut into 1/4-inch strips

6 corn tortillas , cut into 1/4-inch strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, peeled and coarsely chopped

1 small onion , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 dried ancho chili, split, veins and seeds removed (see note)

1 dried ancho chili , split , veins and seeds removed ( see note )

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

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


Input: 1 dried guajillo chili, split, veins and seeds removed

1 dried guajillo chili , split , veins and seeds removed

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT O 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 tablespoon corn oil, plus additional for frying

1 tablespoon corn oil , plus additional for frying

B-QTY B-UNIT B-NAME I-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: Poppy or sesame seeds for sprinkling

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable oil, more for greasing bowl

1/2 cup vegetable oil , more for greasing bowl

B-QTY B-UNIT B-NAME I-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: 8 to 8 1/2 cups all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon salt


Input: 5 large eggs


Input: 3 tablespoons vegetable oil


Input: 1 large egg


Input: 1 1/2 packages active dry yeast (1 1/2 tablespoons)

1$1/2 packages active dry yeast ( 1$1/2 tablespoons )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon plus 1/2 cup sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon coarse salt


Input: 2 tablespoons poppy seeds


Input: 1/2 medium onion, diced

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


Input: Freshly ground pepper


Input: 1/2 recipe for challah dough


Input: 4 tablespoons corn oil


Input: Salt, if desired


Input: Freshly ground pepper


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup Madeira wine


Input: 2 tablespoons olive oil


Input: 1 cup thinly sliced, halved onions

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

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Input: 1 cup thinly sliced, cored, seeded green pepper

1 cup thinly sliced , cored , seeded green pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced garlic


Input: 1 cup drained, imported canned tomatoes

1 cup drained , imported canned tomatoes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon dried thyme


Input: 1 bay leaf


Input: Salt, if desired


Input: 1 tablespoon finely chopped dill


Input: 1/2 pound chicken livers


Input: 1/2 cup sour cream


Input: 1 tablespoon paprika, preferably mild Hungarian

1 tablespoon paprika , preferably mild Hungarian

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dry Sherry wine


Input: Salt, if desired


Input: Freshly ground pepper


Input: 2 tablespoons finely chopped shallots


Input: 1 1/2 teaspoons butter


Input: 1/2 pound raw shrimp in the shell

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: Freshly ground pepper


Input: Salt, if desired


Input: 3 eggs, well beaten


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 tablespoons rice vinegar


Input: 1 tablespoon Asian sesame oil


Input: 5 tablespoons vegetable oil


Input: 1/2 tablespoon grated fresh ginger


Input: 1 bunch arugula


Input: 1 head radicchio


Input: 10 stems Italian parsley


Input: 4 tablespoons extra-virgin olive oil


Input: 2 tablespoons white wine vinegar


Input: 2/3 cup crumbled goat cheese (see note)

2/3 cup crumbled goat cheese ( see note )

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

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Input: Freshly ground black pepper


Input: 2 cups carrots, grated or shredded

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup grated jicama


Input: 1/4 cup finely minced scallion


Input: 1 head bibb lettuce


Input: 2 tablespoons minced fresh basil


Input: 2 tablespoons minced fresh chervil


Input: 1/2 cup mayonnaise, preferably homemade

1/2 cup mayonnaise , preferably homemade

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

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Input: 6 sun-dried tomatoes, slivered


Input: Salt and freshly ground black pepper to taste

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

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Input: 2 tablespoons minced scallions


Input: 2 tablespoons minced fresh parsley


Input: 1/3 cup white wine


Input: 1/4 pound mushrooms, stems removed, caps finely diced

1/4 pound mushrooms , stems removed , caps finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small plum tomato, cored, seeded and chopped

1 small plum tomato , cored , seeded 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: 3 tablespoons white wine vinegar


Input: 2 tablespoons extra-virgin olive oil


Input: 1 1/2 pounds small new potatoes, well scrubbed

1$1/2 pounds small new potatoes , well scrubbed

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: Freshly ground black pepper


Input: 2 tablespoons kosher salt


Input: 1/2 cup heavy cream


Input: 2 cups fresh or canned chicken broth (see note)

2 cups fresh or canned chicken broth ( see note )

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 pound hazelnuts


Input: 2 tablespoons fresh lemon juice


Input: 6 artichokes, cooked as above

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1/2 teaspoon kosher salt


Input: 2 tablespoons minced parsley


Input: 1 clove garlic, crushed


Input: 1 16-ounce can whole plum tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch crushed red pepper


Input: 1 to 4 artichokes, 6 to 8 ounces each

B-QTY B-COMMENT B-RANGE_END B-NAME O 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: Lemon half


Input: 4 artichokes, cooked as above

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh lemon juice


Input: 2 tablespoons butter


Input: 2 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, sliced

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


Input: 1 small red pepper, cored and sliced lengthwise into 1/4-inch wide strips

1 small red pepper , cored and sliced lengthwise into 1/4-inch wide strips

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

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 olive oil


Input: 1 1/4 cup thick tomato sauce (recipe follows)

1$1/4 cup thick tomato sauce ( recipe follows )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ripe plum tomatoes in thin lengthwise slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 fresh basil leaves, if available

B-QTY B-COMMENT 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 small green pepper, cored and sliced lengthwise into 1/4-inch wide strips

1 small green pepper , cored and sliced lengthwise into 1/4-inch wide strips

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

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: 3/4 cup freshly grated Swiss cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups shredded Mozzarella cheese


Input: 1 pound fresh spinach, thoroughly washed and stemmed

1 pound fresh spinach , thoroughly washed and stemmed

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 tablespoon olive oil


Input: 1 clove garlic, crushed


Input: Cornmeal


Input: 1 teaspoon lemon juice


Input: 1/2 tablespoon freshly minced parsley


Input: Freshly ground black pepper


Input: 1/4 cup dry white wine or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 clove garlic, minced


Input: 20 small to medium sized mussels (1 to 1 1/2 pounds), well scrubbed

20 small to medium sized mussels ( 1 to 1$1/2 pounds ) , well scrubbed

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

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


Input: 1/2 recipe basic pizza dough (see note)

1/2 recipe basic pizza dough ( see note )

B-QTY B-NAME 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch of oregano


Input: 3 1/2 tablespoons olive oil


Input: 5 ripe plum tomatoes, peeled, seeded and sliced

5 ripe plum tomatoes , peeled , seeded and sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 halves imported sun-dried tomatoes in oil, drained and cut in julienne slivers, or 16 pitted Italian black olives, coarsely chopped

6 halves imported sun-dried tomatoes in oil , drained and cut in julienne slivers , or 16 pitted Italian black olives , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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: Cornmeal


Input: 1/2 recipe basic pizza dough


Input: 6 ounces Boucheron goat cheese, rind removed and cheese crumbled

6 ounces Boucheron goat cheese , rind removed and cheese crumbled

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 3 cups all-purpose flour (approximately)

3 cups all-purpose flour ( approximately )

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

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Input: 1 cup whole wheat flour


Input: 2 tablespoons kosher salt


Input: Cornmeal


Input: 1/2 recipe basic pizza dough (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons pesto (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup shredded mozzarella cheese


Input: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup freshly grated Italian Fontina cheese

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups packed fresh basil leaves (no stems)

2 cups packed fresh basil leaves ( no stems )

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: 2 tablespoons pine nuts or walnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic


Input: 1/2 cup olive oil


Input: 1/3 cup freshly grated Parmesan cheese

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

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Input: 1/2 teaspoon salt or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 1 tablespoon olive oil


Input: 2 cups finely diced leeks (white part only - about six medium leeks)

2 cups finely diced leeks ( white part only - about six medium leeks )

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

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


Input: 1 cup finely chopped onion


Input: 2 large pinches saffron threads


Input: Salt to taste


Input: 1 cup warm water (about 110 degrees)

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

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 1/2 cups all-purpose flour


Input: 1 teaspoon salt


Input: 2 tablespoons olive oil


Input: 1 package dry yeast


Input: 1 cup warm water (approximately)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 package dry yeast


Input: 6 sprigs fresh parsley


Input: 1/4 teaspoon dried thyme


Input: 5 cups cold water


Input: 1 cup coarsely chopped onions


Input: 1 cup coarsely chopped celery


Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: 1 bay leaf


Input: 1/4 cup horseradish, preferably freshly grated (see note)

1/4 cup horseradish , preferably freshly grated ( see note )

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon Tabasco sauce


Input: 3 pounds bony chicken parts, such as backbones and wings

3 pounds bony chicken parts , such as backbones and wings

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: 1/4 cup heavy cream


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/2 cup fresh or canned chicken broth (see recipe)

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

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

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


Input: 1 tablespoon butter


Input: 1 tablespoon flour


Input: 1/4 cup finely chopped parsley


Input: Horseradish sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 16 baby carrots, about 6 ounces (see note)

16 baby carrots , about 6 ounces ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 16 scallions or green onions

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


Input: 8 brussels sprouts


Input: 1 potato, about 6 ounces

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

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Input: 8 skinless, boneless chicken breast halves, about 2 pounds

8 skinless , boneless chicken breast halves , about 2 pounds

B-QTY B-COMMENT O I-COMMENT B-NAME I-NAME I-NAME 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: 4 cups fresh or canned chicken broth (see recipe)

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

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

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


Input: 1 parsnip, about 1/4 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: Salt to taste if desired


Input: 1 bay leaf


Input: 1 rib celery, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup coarsely chopped onion


Input: 6 peppercorns


Input: 6 cups water


Input: Shells from 2 pounds of raw shrimp

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unsweetened whipped cream


Input: Powdered sugar, for garnish

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


Input: 2/3 cup sugar


Input: 1/2 cup unsalted butter, cut into small pieces, plus additional for greasing pan

1/2 cup unsalted butter , cut into small pieces , plus additional for greasing pan

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

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

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


Input: 1/8 teaspoon salt


Input: 5 large eggs, separated

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


Input: 8 ounces bittersweet chocolate, cut into small pieces

8 ounces bittersweet chocolate , cut into small pieces

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: 15 button mushrooms, halved or quartered if large

15 button mushrooms , halved or quartered if large

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes

3 small Japanese eggplants , trimmed and cut into 1/2-inch cubes

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup olive oil


Input: 1/2 teaspoon curry powder


Input: 1/2 teaspoon ground cumin


Input: 1 medium onion, peeled and thinly sliced

1 medium onion , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil


Input: Salt and freshly ground black pepper

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

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Input: 1 fresh foie gras (about 1 pound)

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Input: 1 teaspoon freshly ground black pepper

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Input: 1 1/2 teaspoons salt


Input: 3 large baking potatoes, peeled

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

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Input: 2 1/2 tablespoons olive oil


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup veal, duck or chicken broth

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Input: 1 small cinnamon stick


Input: 1/2 apple, peeled, cored and chopped

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Input: 1 tablespoon honey


Input: 1/2 tablespoon chopped fresh ginger


Input: 1/2 cup pitted prunes


Input: 1/2 cup dried apricots


Input: 2 cups kosher red wine (the same as served with dinner)

2 cups kosher red wine ( the same as served with dinner )

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

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Input: 4 tablespoons balsamic vinegar


Input: 1 medium tomato, trimmed and coarsely chopped

1 medium tomato , trimmed and coarsely chopped

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Input: 2 cups lamb or low-sodium chicken broth, plus up to 1/2 cup, if needed

2 cups lamb or low-sodium chicken broth , plus up to 1/2 cup , if needed

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Input: 1 cup blanched whole almonds, lightly toasted

1 cup blanched whole almonds , lightly toasted

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Input: 1 cup dry red wine


Input: 2 cloves garlic, peeled and thinly sliced

2 cloves garlic , peeled and thinly sliced

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Input: 1 teaspoon chopped fresh rosemary


Input: 1 large carrot, peeled and coarsely chopped

1 large carrot , peeled and coarsely chopped

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Input: 1 rib celery, coarsely chopped

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

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Input: 1 large onion, peeled and coarsely chopped

1 large onion , peeled and coarsely chopped

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

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Input: 2 teaspoons ground cumin


Input: 1 1/2 teaspoons freshly ground black pepper, plus more to taste

1$1/2 teaspoons freshly ground black pepper , plus more to taste

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

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Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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Input: 3 tablespoons olive oil


Input: 1/2 teaspoon chopped fresh thyme


Input: 1 boned and trimmed lamb shoulder, about 2 pounds

1 boned and trimmed lamb shoulder , about 2 pounds

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

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Input: 1/2 to 1 cup grated fresh horseradish

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Input: 1/2 pound red beets, cooked until just tender, peeled and finely grated (optional)

1/2 pound red beets , cooked until just tender , peeled and finely grated ( optional )

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

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Input: 1 medium leek, white part only, cut into julienne

1 medium leek , white part only , cut into julienne

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Input: 1 medium carrot, peeled and cut into julienne

1 medium carrot , peeled and cut into julienne

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Input: Cayenne pepper to taste


Input: 1/2 teaspoon freshly ground white pepper

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

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Input: 2 to 3 teaspoons salt


Input: 2 tablespoons fresh thyme leaves, finely chopped

2 tablespoons fresh thyme leaves , finely chopped

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Input: 1/2 cup Italian parsley leaves, finely chopped

1/2 cup Italian parsley leaves , finely chopped

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Input: 2 pounds white fish filets (pike, carp or whitefish), finely chopped

2 pounds white fish filets ( pike , carp or whitefish ) , finely chopped

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

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Input: 3 large eggs, separated

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


Input: 3 tablespoons matzoh meal


Input: 1 head green cabbage


Input: 1 tablespoon olive oil


Input: 1 small onion, peeled and minced

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

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Input: 4 1/2 cups fish broth


Input: 1 tablespoon sugar


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: 2 tablespoons chopped fresh parsley


Input: 2 tablespoons minced garlic


Input: 2 tablespoons white wine vinegar


Input: 1/2 cup olive oil


Input: 1 tablespoon grated lemon zest


Input: 2 tablespoons ground cumin


Input: 1/2 cup fresh lemon juice


Input: 1 cup club soda


Input: 10 cups chicken soup


Input: 2 pounds carrots, peeled and cut across into 1/8-inch-thick slices

2 pounds carrots , peeled and cut across into 1/8-inch-thick slices

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

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Input: 1 1/2 pounds Swiss chard, washed and stemmed

1$1/2 pounds Swiss chard , washed and stemmed

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

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Input: 1/4 teaspoon baking powder


Input: 2 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground white pepper

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Input: 1/8 teaspoon cayenne, optional


Input: 1/2 cup clarified unsalted butter


Input: 1 1/2 cups matzoh meal


Input: 1 1/2 tablespoons finely chopped fresh thyme

1$1/2 tablespoons finely chopped fresh thyme

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

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Input: 6 large eggs


Input: 2 1/2 tablespoons finely chopped fresh parsley

2$1/2 tablespoons finely chopped fresh parsley

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

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Input: 1/4 pound walnut pieces


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon baking powder


Input: 6 tablespoons all-purpose flour


Input: 1 tablespoon instant coffee


Input: 1/2 teaspoon vanilla


Input: 1 cup sugar


Input: 2 cups chocolate chips


Input: 3 tablespoons sweet butter


Input: 3 eggs


Input: 1 1/4 cup sugar


Input: 10 egg yolks


Input: 1/2 cup cornstarch


Input: 1 vanilla bean, scraped


Input: 3 tablespoons Grand Marnier or Kirsch

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Input: 1/3 cup heavy cream whipped


Input: Variety of fruits in season

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


Input: Apricot jam for glaze


Input: 1/4 cup vegetable shortening (at room temperature)

1/4 cup vegetable shortening ( at room temperature )

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Input: 1 1/2 dozen Greek olives, chopped

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Input: 3 cups bread flour (approximately)

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

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Input: 1 3/4 cups all-purpose flour


Input: 1 stick sweet butter


Input: 4 tablespoons sugar


Input: 4 1/4 cups milk


Input: 1 egg


Input: 1 1/2 teaspoons sugar


Input: 2 cups all-purpose flour


Input: 1 1/4 cups hot (about 110 degrees) tap water

1$1/4 cups hot ( about 110 degrees ) tap water

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

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Input: 1 tablespoon dry yeast


Input: 1 teaspoon olive oil


Input: 2 tablespoons butter, unsalted


Input: 3 teaspoons salt


Input: 2 teaspoons sugar


Input: 4 1/2 cups cheddar cheese, shredded (1 pound of cheddar cheese)

4$1/2 cups cheddar cheese , shredded ( 1 pound of cheddar cheese )

B-QTY B-UNIT 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: 2 cups semolina flour


Input: 2 tablespoons caraway seeds, braised

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Input: 2 teaspoons dry mustard


Input: 5 cups bread flour, (approximately)

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

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Input: 2 cups warm water


Input: Cornmeal for baking sheets


Input: 1 tablespoon cornmeal for baking sheet

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Input: 6 ounces slab prosciutto, finely chopped (least salty variety)

6 ounces slab prosciutto , finely chopped ( least salty variety )

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Input: 1/4 teaspoon black pepper, freshly ground

1/4 teaspoon black pepper , freshly ground

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Input: 2 teaspoons fennel seed, bruised in mortar and pestle

2 teaspoons fennel seed , bruised in mortar and pestle

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Input: 1 garlic clove, mashed in salt

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Input: 1 package dry yeast


Input: 1 cup milk, heated


Input: The zest of three lemons


Input: 14 ounces candied lemon


Input: 8 eggs


Input: 6 ounces ground almonds


Input: 1 tablespoon baking powder


Input: 1 pound sugar


Input: 1 pound all purpose flour


Input: 1/2 pint buttermilk (or enough to form a sticky but manageable dough)

1/2 pint buttermilk ( or enough to form a sticky but manageable dough )

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Input: 1 pound sweet butter at room temperature

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Input: 5 ounces golden raisins


Input: 2 ounces sugar


Input: 4 ounces sweet butter


Input: 3 whole eggs


Input: 5 teaspoons baking powder


Input: 1/2 pound granulated sugar


Input: 5 1/4 ounces all-purpose flour, sifted

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Input: 1 pound all-purpose flour


Input: 1 pound sweet butter, cold, cut in small pieces

1 pound sweet butter , cold , cut in small pieces

B-QTY 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: 1 quart whole milk


Input: 1 vanilla bean


Input: 10 egg yolks


Input: 1 teaspoon salt


Input: 1/2 quart pastry cream (see recipe)

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Input: 1 quart heavy cream, stiffly whipped

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

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Input: 1 pound all-purpose flour (preferably Hecker's)

1 pound all-purpose flour ( preferably Hecker's )

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Input: 1 cup cold water, approximately

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

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Input: 2 cups chicken broth, homemade or low-sodium canned

2 cups chicken broth , homemade or low-sodium canned

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Input: 1/2 cup freshly grated Parmesan cheese

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Input: Puff pastry (see recipe)

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Input: 2 tablespoons extra virgin olive oil

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Input: Freshly ground pepper to taste

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


Input: 2 1/2 teaspoons kosher salt


Input: 10 cloves garlic, unpeeled


Input: 1 pint cherry tomatoes


Input: 15 scallions, trimmed to 6 inches, then halved crosswise

15 scallions , trimmed to 6 inches , then halved crosswise

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

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Input: 1/2 pound sugar snap peas or 1/4 pound snow peas, trimmed

1/2 pound sugar snap peas or 1/4 pound snow peas , trimmed

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

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Input: 1/2 pound fresh or frozen green peas

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Input: 1 pound small red potatoes, halved or quartered, depending on size

1 pound small red potatoes , halved or quartered , depending on size

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

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Input: 4 cups chicken broth, homemade or low-sodium canned

4 cups chicken broth , homemade or low-sodium canned

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Input: 1/2 pound peeled baby carrots


Input: 3 tablespoons extra virgin olive oil

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Input: 1 1/2 teaspoons kosher salt


Input: 1/2 teaspoon white peppercorns


Input: 3 shallots, unpeeled


Input: 6 sprigs Italian parsley


Input: 2 sprigs fresh thyme


Input: 4 bay leaves


Input: 3 heads garlic, top 1/2-inch sliced off to expose the cloves

3 heads garlic , top 1/2-inch sliced off to expose the cloves

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

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

1 cup chicken broth , homemade or low-sodium canned

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

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Input: 4 pounds small white potatoes


Input: 12 fresh baby artichokes


Input: 1 cup freshly grated Parmesan cheese

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

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Input: Freshly ground pepper to taste

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


Input: 2 teaspoons kosher salt


Input: 1/8 teaspoon ground nutmeg


Input: 2 egg yolks


Input: 3/4 pound mesclun


Input: 1/4 pound arugula, stemmed


Input: 5 tablespoons olive oil


Input: 1 clove garlic, peeled


Input: 1 teaspoon kosher salt


Input: 1 1/4 pounds spinach, stemmed


Input: 3 eggs


Input: 3 tablespoons olive oil


Input: 2 1/4 cups all-purpose flour


Input: 1 tablespoon chopped fresh thyme


Input: Freshly ground pepper to taste

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


Input: 20 dried apricots


Input: 2 cups chicken broth, homemade or low-sodium canned

2 cups chicken broth , homemade or low-sodium canned

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

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Input: 4 small onions, peeled and diced

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Input: 12 cloves garlic, peeled


Input: 1 tablespoon kosher salt, plus more to taste

1 tablespoon kosher salt , plus more to taste

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Input: 4 lamb shanks from young lamb (about 1 pound each), trimmed of excess fat

4 lamb shanks from young lamb ( about 1 pound each ) , trimmed of excess fat

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Input: 3 tablespoons olive oil


Input: 1/2 teaspoon coriander seeds


Input: 1 teaspoon fennel seeds


Input: 1/4 teaspoon cardamom pods


Input: 2 celery hearts, very thinly sliced

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Input: 6 ounces aged goat cheese, cut across into very thin slices

6 ounces aged goat cheese , cut across into very thin slices

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Input: 2 teaspoons Sichuan peppercorns, cracked

2 teaspoons Sichuan peppercorns , cracked

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Input: 1/4 teaspoon cumin seeds


Input: 1 1/2 tablespoons black peppercorns


Input: 1/2 teaspoon ground ginger


Input: 1/4 teaspoon ground clove


Input: 1 small cinnamon stick


Input: 1/4 teaspoon ground nutmeg


Input: 1 clove garlic, peeled and smashed

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Input: 12 thin slices baguette


Input: 2 tablespoons extra virgin olive oil

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Input: 2 egg yolks


Input: 2 to 4 tablespoons ice water

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Input: 1/2 cup milk


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 cups flour


Input: Salt to taste, if desired

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Input: 12 tablespoons very cold butter


Input: 1 egg yolk


Input: 1 cup heavy cream


Input: 1 whole egg


Input: 1/4 teaspoon hot red-pepper flakes


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 1/4 pounds medium-size shrimp, about 36 to 40

1$1/4 pounds medium-size shrimp , about 36 to 40

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Input: 1 pound leeks


Input: 2 tablespoons butter


Input: 3 tablespoons finely chopped fresh dill

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Input: 1 partly baked 10-inch tart shell (see recipe)

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Input: 1/2 cup milk


Input: 1/4 cup finely chopped chives or scallions

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Input: 1/2 cup finely chopped green pepper

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Input: 1 cup finely chopped celery


Input: 2 teaspoons dried marjoram


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1/2 cup milk


Input: 1 partly baked 10-inch tart shell (see recipe)

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Input: 1 cup heavy cream


Input: 1 egg yolk


Input: 1 whole egg


Input: 1/4 pound mushrooms, finely chopped, about 1 1/2 cups

1/4 pound mushrooms , finely chopped , about 1$1/2 cups

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Input: 1 pound ground lean beef


Input: 1/2 cup finely chopped onions


Input: 1 tablespoon, plus 2 teaspoons, butter

1 tablespoon , plus 2 teaspoons , butter

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Input: 1 cup heavy cream


Input: 1 egg yolk


Input: 1 whole egg


Input: 1 tablespoon curry powder


Input: 4 thin slices lime


Input: 1 partly baked 10-inch tart shell (see recipe)

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Input: 2 teaspoons finely minced cilantro leaves

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Input: 1/8 teaspoon freshly grated nutmeg


Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 1/4 cup finely chopped scallions


Input: 1 1/8 pounds ground lean pork


Input: 1/4 cup finely chopped onions


Input: 1 tablespoon butter


Input: 1 or 2 zucchini, trimmed, about 3/4 pound

1 or 2 zucchini , trimmed , about 3/4 pound

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Input: Scant 3 tablespoons loosely packed cilantro or Italian parsley leaves

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Input: 1/4 cup chives cut in 2-inch lengths

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Input: Vegetable oil for deep-frying


Input: 2 tablespoons arrowroot


Input: Freshly ground black pepper


Input: 9 ounces monkfish


Input: 2 teaspoons Japanese soy sauce


Input: Sea salt


Input: 1 tablespoon sake


Input: 1 1/2 strips konbu


Input: 1 scant cup dried bonito flakes

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Input: 1/2 cup finely chopped red bell pepper

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Input: 2 teaspoons minced jalapeno pepper


Input: 1/2 cup fresh lime juice


Input: 4 medium cloves garlic, smashed and peeled

4 medium cloves garlic , smashed and peeled

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Input: 1 tablespoon chili powder


Input: 2 cups ice water


Input: 2 tablespoons kosher salt