Input: Kosher or sea salt and freshly ground black pepper to taste

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

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Input: 1 tablespoon chives, finely chopped

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Input: 1 tablespoon chervil, finely chopped

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Input: 6 tablespoons unsalted butter, cut into small pieces and chilled

6 tablespoons unsalted butter , cut into small pieces and chilled

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

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Input: 2 to 3 tablespoons dry white wine

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Input: 2 shallots, minced


Input: 1/4 cup bourbon


Input: 1 package dry yeast


Input: 1 tablespoon honey


Input: 1/4 cup warm water


Input: 1 teaspoon salt


Input: 2 tablespoons olive oil


Input: 3/4 cup cool water


Input: 3 cups all-purpose flour


Input: 2 live 1 1/2-to-2-pound lobsters


Input: 2 tablespoons peanut oil


Input: 3 to 4 ounces smoked salmon, cut into paper-thin slices

3 to 4 ounces smoked salmon , cut into paper-thin slices

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

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Input: 1 teaspoon black caviar


Input: 1 tablespoon minced chives


Input: 1 recipe pizza dough (see recipe)

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

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Input: 4 tablespoons extra-virgin olive oil


Input: 6 tablespoons sour cream or creme fraiche

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Input: 4 heaping tablespoons domestic golden caviar

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Input: 1 cup unsifted all-purpose flour


Input: 6 ounces (1 1/2 sticks) unsalted butter, melted

6 ounces ( 1$1/2 sticks ) unsalted butter , melted

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

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Input: 1 cup granulated sugar


Input: 2 large eggs


Input: 1/2 cup pecans, toasted, broken into medium-size pieces

1/2 cup pecans , toasted , broken into medium-size pieces

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

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Input: 1/2 cup granulated sugar


Input: 1/4 cup sugar


Input: 2 cups fresh cranberries


Input: 2 large firm cooking apples (preferably Granny Smith or Jonathans)

2 large firm cooking apples ( preferably Granny Smith or Jonathans )

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Input: 1 teaspoon diced lemon peel


Input: 2 to 3 tablespoons sugar


Input: 8 to 9 slices brioche bread (white bread may also be used)

8 to 9 slices brioche bread ( white bread may also be used )

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Input: 1 pint raspberries (frozen can be used)

1 pint raspberries ( frozen can be used )

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Input: 1 large red or pink grapefruit, peeled, white pith removed

1 large red or pink grapefruit , peeled , white pith removed

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Input: 3 teaspoons Grand Marnier


Input: Grated zest of 1 yuzu or 2 limes

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Input: 2 pounds apples


Input: 6 tablespoons unsalted butter


Input: Juice 1/2 lemon


Input: 1 cup Sauternes or Champagne


Input: 1 1/2 teaspoons sugar, or to taste

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Input: 2 tablespoons canola oil


Input: 1 teaspoon thinly sliced mint


Input: 1/4 teaspoon chopped rosemary


Input: 4 ounces frisée, white and light green parts only (about 3 cups)

4 ounces frisée , white and light green parts only ( about 3 cups )

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 I-COMMENT I-COMMENT

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Input: 2 cups freshly squeezed red or pink grapefruit juice, strained

2 cups freshly squeezed red or pink grapefruit juice , strained

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

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Input: Salt and freshly ground pepper

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


Input: 2 tablespoons balsamic vinegar


Input: 1/4 teaspoon harissa paste


Input: 1 1/4-inch piece of ginger, peeled and grated

1$1/4-inch piece of ginger , peeled and grated

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

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Input: 1/2 clove garlic, finely chopped

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

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Input: 1 red or pink grapefruit, peeled, white pith removed

1 red or pink grapefruit , peeled , white pith removed

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Input: 4 6-ounce fluke fillets


Input: 2 tablespoons soy sauce


Input: 2 tablespoons olive oil


Input: Freshly ground black pepper


Input: 1 bunch watercress, stemmed and trimmed (about 2 cups)

1 bunch watercress , stemmed and trimmed ( about 2 cups )

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Input: 1/2 teaspoon Dijon-style mustard


Input: 2 1/2 teaspoons fresh lemon juice


Input: 1 small shallot, finely diced

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Input: Kosher salt


Input: 1 large red or pink grapefruit, peeled, white pith removed

1 large red or pink grapefruit , peeled , white pith removed

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

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Input: 3 tablespoons extra virgin olive oil, plus more for beets

3 tablespoons extra virgin olive oil , plus more for beets

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: 1/2 pound beets (2 or 3), trimmed

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

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Input: 1 tablespoon lemon juice


Input: 1 tablespoon reduced sodium soy sauce

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

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Input: 1 1/2 tablespoons Oriental sesame oil


Input: 1/2 pound cauliflower florettes


Input: 1/2 pound broccoli florettes


Input: 1/4 cup chopped parsley


Input: 4 tablespoons dried currants (raisins can be substituted)

4 tablespoons dried currants ( raisins can be substituted )

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

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Input: 1/4 cup pine nuts


Input: 1 1/2 cups long-grain rice


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 pint oysters with their liquor

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Input: 1/4 cup finely chopped parsley


Input: 16 cups mixed greens cut into large bite-size pieces

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

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Input: 2 tablespoons olive oil


Input: 1 pound chopped onions


Input: 2 teaspoons tomato paste


Input: 1 cup dry white wine


Input: 3 or 4 dozen mussels


Input: 2 tablespoons olive oil


Input: 2 tablespoons chopped parsley


Input: 1/4 cup corn, peanut or vegetable oil

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

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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: 3 tablespoons red-wine vinegar


Input: 1 tablespoon Dijon-style mustard


Input: 2 tablespoons chopped shallots


Input: 1/4 cup corn, peanut or vegetable oil

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

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Input: 3 cups crustless white bread cut into 1/4-inch cubes

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Input: 1 cup heavy cream


Input: Freshly ground pepper to taste

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


Input: 1/4 pound cheese, preferably Gruyere or Swiss

1/4 pound cheese , preferably Gruyere or Swiss

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Input: 6 cups water


Input: Salt to taste if desired

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


Input: 3 tablespoons butter


Input: 3 medium-size potatoes, about 1 1/4 pounds

3 medium-size potatoes , about 1$1/4 pounds

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Input: 1/4 cup tightly packed fresh Italian parsley leaves, coarsely chopped

1/4 cup tightly packed fresh Italian parsley leaves , coarsely chopped

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Input: 2 or 3 large, firm, unblemished leeks, about 1 1/2 pounds

2 or 3 large , firm , unblemished leeks , about 1$1/2 pounds

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

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Input: 3/4 cup tightly packed fresh mint leaves, coarsely chopped

3/4 cup tightly packed fresh mint leaves , coarsely chopped

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Input: 1/2 cup plain croutons or diced stale bread

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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: 1/2 cup grated Parmigiano-Reggiano


Input: 1 cup cherry tomatoes, halved

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Input: 4 high-quality anchovy fillets, chopped

4 high-quality anchovy fillets , chopped

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Input: 10 Italian olives, pitted and sliced

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

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Input: Salt and freshly ground black pepper

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

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Input: 2 large Italian eggplants


Input: 3 tablespoons extra virgin olive oil

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Input: 4 cloves garlic, sliced thin

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Input: 1 pinch red pepper flakes


Input: 2 tablespoons vegetable oil


Input: 1 cup tightly packed fresh mint leaves, finely chopped

1 cup tightly packed fresh mint leaves , finely chopped

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Input: 5 shallots, minced


Input: 2 cloves garlic, minced


Input: 1 jalapeno, seeded and minced

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Input: 2 tablespoons mint jelly


Input: 1 cup white vinegar


Input: 1 cup whole mint leaves


Input: 10 ounces bittersweet chocolate, chopped

10 ounces bittersweet chocolate , chopped

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Input: 1 cup sugar


Input: 10 large egg yolks


Input: 5 cups packed fresh mint leaves (about 4 ounces), coarsely chopped

5 cups packed fresh mint leaves ( about 4 ounces ) , coarsely chopped

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Input: 1 quart heavy cream


Input: 3 scallions, thinly sliced


Input: 2 tablespoons finely chopped ginger


Input: 1 teaspoon freshly ground black pepper

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Input: 2 egg whites


Input: 1 tablespoon honey


Input: 5 bay leaves


Input: 5 cups almonds, skin on

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Input: 5 tablespoons butter


Input: Sugar


Input: 5 golden delicious apples, peeled, cored and quartered

5 golden delicious apples , peeled , cored and quartered

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Input: 12 thin slices peeled ginger


Input: 1 1/2 cups plus 2 tablespoons flour

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Input: 3/4 teaspoon salt


Input: 1/2 cup vegetable oil


Input: 2 tablespoons milk


Input: 1/2 teaspoon almond extract


Input: 2 tablespoons minced crystallized ginger


Input: 3 cups all-purpose flour


Input: 1/2 cup sugar


Input: 4 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 6 tablespoons minced crystallized ginger


Input: 2 cups heavy cream


Input: 2 tablespoons melted butter


Input: 2 tablespoons dark brown sugar


Input: 2 cups Basmati rice


Input: 1 1/2 cups coconut milk


Input: 1 cup chicken broth


Input: 1 teaspoon kosher salt, more to taste

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Input: 2 tablespoons coriander seeds, coarsely ground with a mortar and pestle

2 tablespoons coriander seeds , coarsely ground with a mortar and pestle

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

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Input: 1 tablespoon grated ginger


Input: 1 tablespoon kosher salt


Input: 4 tablespoons finely chopped ginger


Input: 1/2 cup golden raisins


Input: 1/4 cup red wine


Input: 3/4 cup chicken stock


Input: 1/4 cup red wine vinegar


Input: 1/4 cup maple syrup


Input: 1/2 cup Sucanat or white sugar

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Input: 1 1/4 cups spelt flour, sifted

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Input: 1/2 teaspoon salt


Input: 1/2 teaspoon baking soda


Input: 1/2 cup chocolate chips


Input: 2 tablespoons canola oil


Input: 2 pork tenderloins


Input: Kosher salt


Input: Freshly ground black pepper


Input: Grated zest of 1 orange

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


Input: 1 teaspoon vanilla


Input: 3 tablespoons flaxseed oil


Input: 1/4 cup canola oil


Input: 2 tablespoons minced fresh lovage, celery leaves or parsley

2 tablespoons minced fresh lovage , celery leaves or parsley

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

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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

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Input: 1 tablespoon butter (or another tablespoon of oil)

1 tablespoon butter ( or another tablespoon of oil )

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Input: 3/4 cup white wine, chicken stock or water

3/4 cup white wine , chicken stock or water

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Input: 1 1/2 pounds purple-top turnips or rutabagas, peeled and cut into 1-inch chunks

1$1/2 pounds purple-top turnips or rutabagas , peeled and cut into 1-inch chunks

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Input: 1 1/2 pounds boneless pork (shoulder or loin), trimmed of excess fat and cut into 1- to 1 1/2-inch chunks

1$1/2 pounds boneless pork ( shoulder or loin ) , trimmed of excess fat and cut into 1- to 1$1/2-inch chunks

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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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Input: 1 tablespoon neutral oil, like canola

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

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Input: 1/2 cup chopped parsley (optional)

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Input: 1 cup whole or low-fat milk

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Input: 2 tomatoes, cored, seeded and chopped (optional)

2 tomatoes , cored , seeded and chopped ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: 4 to 6 ears of corn

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter or neutral oil, like canola or grapeseed

1 tablespoon butter or neutral oil , like canola or grapeseed

B-QTY B-UNIT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 medium onion, chopped

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


Input: 2 medium potatoes, peeled and diced

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 and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Shaved Parmesan cheese for garnish

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


Input: 1/2 teaspoon fresh ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh mint


Input: 1/2 cup chopped flat leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked white rice


Input: 2 tablespoons olive oil


Input: 1/2 teaspoon salt


Input: 4 raw artichoke hearts


Input: 1/4 cup fresh lemon juice


Input: 3 slices bacon, minced


Input: 6 eggs, lightly beaten


Input: 2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 fresh cooked artichoke hearts


Input: 1 1/2 tablespoons balsamic vinegar


Input: 1 1/2 tablespoons olive oil


Input: 1 teaspoon salt, plus more to taste

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: Freshly ground pepper to taste

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


Input: 4 bunches watercress, rinsed, dried and chopped

4 bunches watercress , rinsed , dried and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons minced fresh thyme


Input: 1 loaf stale, crusty French or Italian bread

1 loaf stale , crusty French or Italian bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons chopped flat leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons minced fresh sage


Input: 3 tablespoon minced fresh rosemary


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon salt, plus more to taste

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 tablespoon grated orange rind


Input: 1 tablespoon red wine vinegar


Input: 1 tablespoon olive oil


Input: 5 large ripe tomatoes, cut into small dice

5 large ripe tomatoes , cut into small dice

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 red onion, peeled and cut into small dice

1 red onion , peeled and cut into small dice

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh rosemary


Input: 1/2 cup chopped flat leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt, plus more to taste

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: Freshly ground pepper to taste

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


Input: 3 cups cooked rice


Input: 2 1/2 tablespoons olive oil


Input: 3 teaspoons fresh lemon juice


Input: 3/4 teaspoon minced lemon rind


Input: 3/4 cup chopped pitted oil-cured black olives

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: 8 cups chopped arugula or watercress

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 cups fresh or frozen lima beans

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 salt, plus more to taste

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: Freshly ground pepper to taste

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


Input: 1/2 pound orecchiette


Input: 4 cups romaine lettuce that has been cut across into thin strips

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

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


Input: 1/2 pound rigatoni


Input: 2 large ripe tomatoes, cut into small dice

2 large ripe tomatoes , cut into small dice

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: 1/3 pound loose mild Italian sausage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced, pitted green olives

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: 1/2 cup minced chives


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons salt, plus more to taste

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 bunch basil, rinsed and torn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red onion, peeled and minced

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: 5 large ripe tomatoes, cut into 1/2-inch dice

5 large ripe tomatoes , cut into 1/2-inch dice

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 head garlic, cut in half

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: 20 whole black peppercorns


Input: 1/2 bunch of thyme


Input: 1 sprig rosemary


Input: Freshly ground black pepper


Input: 2 tablespoons chopped parsley


Input: 1/2 cup breadcrumbs


Input: Salt


Input: 2 to 3 1/2 cups, plus 1 tablespoon, olive oil

2 to 3$1/2 cups , plus 1 tablespoon , olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, minced


Input: 2 pounds small (1 1/2 to 2 inches in diameter) pattypan squash, stem ends trimmed

2 pounds small ( 1$1/2 to 2 inches in diameter ) pattypan squash , stem ends trimmed

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

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


Input: 2 1/2 pounds rond de Nice squash (about 6), (large zucchini, either cut in half lengthwise or cut into pieces 2-inches tall and scooped out, may be substituted for rond de Nice.)

2$1/2 pounds rond de Nice squash ( about 6 ) , ( large zucchini , either cut in half lengthwise or cut into pieces 2-inches tall and scooped out , may be substituted for rond de Nice. )

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

NoCAP NoCAP NoCAP NoCAP YesCAP 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 YesCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN 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


Input: 2 tablespoons chopped cilantro


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 cup sliced chorizo (about 1/2 pound)

1 cup sliced chorizo ( about 1/2 pound )

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: 2 pounds Roma tomatoes, peeled and coarsely chopped

2 pounds Roma tomatoes , peeled and coarsely chopped

B-QTY B-UNIT B-NAME I-NAME O B-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: 2 cloves garlic, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra-virgin olive oil


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: 2 medium onions, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 1 tablespoon extra-virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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: 2 tablespoons extra-virgin olive oil, plus more as needed

2 tablespoons extra-virgin olive oil , plus more as needed

B-QTY B-UNIT B-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: Juice of 1 lemon, plus more as needed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup shaved aged pecorino Romano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head fennel, cored and thinly shaved

1 small head fennel , cored and thinly shaved

B-QTY O B-UNIT 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: 1/2 cup torn mint leaves


Input: 1 1/4 pounds zucchini


Input: Chopped mint, to garnish

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


Input: 1 tablespoon plus 1 teaspoon lime juice

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: 1/4 teaspoon coriander seeds, toasted and ground

1/4 teaspoon coriander seeds , toasted and ground

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: 1/8, teaspoon ground turmeric


Input: 1/2 teaspoon cumin seeds, toasted and ground

1/2 teaspoon cumin seeds , toasted and ground

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: 1/8 teaspoon red-pepper flakes


Input: 2 pounds yellow crookneck squash, trimmed and roughly chopped

2 pounds yellow crookneck squash , trimmed and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil, plus more to garnish

1/2 cup olive oil , plus more to garnish

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: 1/2 cup mayonnaise


Input: 1/2 teaspoon sherry vinegar


Input: 2 tablespoons chopped tarragon


Input: 2 tablespoons minced chives


Input: 2 tablespoons chopped parsley


Input: 1/4 cup chopped basil


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: 3 tablespoons finely chopped niçoise olives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil, for grilling


Input: 3 pounds zucchini (each about 6 inches long)

3 pounds zucchini ( each about 6 inches long )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup Parmesan cheese


Input: 4 tablespoons butter


Input: 1/4 cup curry powder


Input: 1 teaspoon red chili flakes


Input: 1 cup plum wine


Input: 1 cup Port


Input: 14 ounces, plus 4 cups, chicken stock, preferably homemade

14 ounces , plus 4 cups , chicken stock , preferably homemade

O O O O O B-UNIT O B-NAME I-NAME O B-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 heavy cream


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 small carrot, diced fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk celery, diced fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, diced fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of saffron


Input: 1 1/2 cup white wine


Input: 2 cups Arborio rice


Input: 1 cup sliced ginger root


Input: 5 large cloves garlic, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped green onions


Input: 2 1 1/2-pound lobsters


Input: 8 tablespoons olive oil


Input: Fine shreds of scallion for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sesame oil


Input: 1 tablespoon chopped ginger


Input: Peanut oil for frying


Input: 3 tablespoons dark (mushroom) soy sauce

3 tablespoons dark ( mushroom ) soy sauce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons sugar


Input: 1 tablespoon chopped garlic


Input: 2 tablespoons red wine vinegar


Input: 2 1/2 pounds long, purple Chinese eggplants

2$1/2 pounds long , purple Chinese eggplants

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: 1/4 cup coarsely chopped coriander leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups peanut oil


Input: 1 teaspoon sugar


Input: 1/4 teaspoon five-spices, preferably homemade (see note)

1/4 teaspoon five-spices , preferably homemade ( see note )

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


Input: 4 tablespoons kosher salt


Input: 2 whole small dried chili peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons white peppercorns


Input: 1 tablespoon Sichuan peppercorns


Input: 1/2 teaspoon salt


Input: 1 tablespoon oyster sauce


Input: 1/2 teaspoon finely grated orange peel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 1/2 tablespoons thinly sliced garlic cloves

2$1/2 tablespoons thinly sliced garlic cloves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium head broccoli


Input: 2 teaspoons sesame seeds


Input: 1 pound whole fresh prawns, preferably with heads

1 pound whole fresh prawns , preferably with heads

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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spinach, cleaned and steamed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons unsalted butter


Input: 8 4-ounce John Dory fillets, or substitute halibut or other white fish

8 4-ounce John Dory fillets , or substitute halibut or other white fish

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

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

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


Input: 1 large sprig fresh tarragon, plucked

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: 36 juniper berries, crushed


Input: 4 teaspoons fresh lemon juice


Input: 4 sprigs fresh thyme


Input: 4 cloves garlic, crushed


Input: 4 ripe tomatoes


Input: 3 teaspoons, plus 1/3 cup, virgin olive oil

3 teaspoons , plus 1/3 cup , virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces russet potatoes, choosing large potatoes of equal size

12 ounces russet potatoes , choosing large potatoes of equal size

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup melted unsalted butter


Input: Kosher salt to taste


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 cup (8 ounces) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 teaspoon cinnamon


Input: 1 cup flour


Input: 6 ounces dried figs, preferably Mission figs

6 ounces dried figs , preferably Mission figs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons water


Input: 6 1/2 -pints blackberries


Input: Powdered sugar


Input: 1 cup plus 2 tablespoons sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive-oil spray or olive oil for brushing

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 hard-boiled egg yolks


Input: 1/4 cup skinned pistachios


Input: 1 tablespoon Grand Marnier


Input: 1/3 cup sugar


Input: 1/2 cup heavy cream


Input: 6 ounces bittersweet-chocolate pieces


Input: 6 large egg whites


Input: 1 pint strawberry ice cream or strawberry frozen yogurt

B-QTY B-UNIT B-NAME I-NAME I-NAME B-COMMENT B-NAME 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 port wine


Input: 1/4 cup orange juice


Input: Red-pepper flakes


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 pint strawberries, hulled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 3 tablespoons unsalted, chilled butter, cut into small pieces

3 tablespoons unsalted , chilled butter , cut into small pieces

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME 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: 1/2 teaspoon salt


Input: 2 teaspoons baking powder


Input: 3 1/2 teaspoons sugar


Input: 1 1/2 cups all-purpose flour


Input: 4 ounces goat cheese, cut into 4 slices

4 ounces goat cheese , cut into 4 slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound spinach, well rinsed and tough stems removed

1/2 pound spinach , well rinsed and tough stems removed

B-QTY B-UNIT B-NAME O 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: 1/4 cup green pumpkin seeds


Input: 1 tablespoon chopped tarragon


Input: 1 tablespoon chopped Italian parsley


Input: 1/2 teaspoon minced garlic


Input: 1 teaspoon lemon zest, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup chicken stock


Input: 1/4 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: 1 tablespoon extra-virgin olive oil


Input: 2 whole chicken breasts, boned, skin attached

2 whole chicken breasts , boned , skin attached

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1-inch-thick slices country-style French bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons (1/3 fluid ounce) liquid ginseng (optional)

2 teaspoons ( 1/3 fluid ounce ) liquid ginseng ( optional )

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

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

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


Input: 2 tablespoons balsamic vinegar


Input: 2 tablespoons chopped parsley, plus more for garnish

2 tablespoons chopped parsley , plus more for garnish

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 tablespoons tamari sauce


Input: 2 tablespoons chopped tarragon, plus more for garnish

2 tablespoons chopped tarragon , plus more for garnish

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 cup chopped onion


Input: 1 teaspoon minced garlic


Input: 8 ounces fresh morels, or 1 ounce dried morels submerged in boiling water for 20 minutes and drained

8 ounces fresh morels , or 1 ounce dried morels submerged in boiling water for 20 minutes and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 chicken stock


Input: 1 cup white wine


Input: 1 tablespoon plus 2 teaspoons extra-virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound asparagus, trimmed


Input: 1 tablespoon olive oil


Input: Freshly ground black pepper


Input: Vegetable oil for deep frying

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


Input: 2 tablespoons finely chopped parsley


Input: Salt


Input: 1 1/2 tablespoons unsalted butter


Input: 1 bulb fennel, trimmed, cored and thinly sliced

1 bulb fennel , trimmed , cored and thinly sliced

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: 2 large egg yolks


Input: 4 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Half an onion, peeled and finely chopped

Half an onion , peeled and finely chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds baking potatoes, peeled and cut into large chunks

2 pounds baking potatoes , peeled and cut into large chunks

B-QTY B-UNIT B-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: 1 endive, trimmed, cored and cut crosswise into 1/2-inch rounds

1 endive , trimmed , cored and cut crosswise into 1/2-inch rounds

B-QTY 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

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


Input: 2 pounds Norwegian or other salt-cod fillets

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound bay scallops


Input: 2 tablespoons all-purpose flour


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: 1/2 cup freshly squeezed blood orange juice (or 1/2 cup orange juice plus 1 tablespoon lemon juice)

1/2 cup freshly squeezed blood orange juice ( or 1/2 cup orange juice plus 1 tablespoon lemon juice )

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

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


Input: 2 tablespoons sherry vinegar


Input: 2 tablespoons sugar


Input: 1 sprig rosemary, broken in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 large egg yolks


Input: 2 large eggs


Input: 3/4 cup sugar


Input: 2 cups heavy cream


Input: 1 cup whole milk


Input: 2 tablespoons finely chopped parsley


Input: 3 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/8 teaspoon freshly grated nutmeg


Input: 6 tablespoons butter, plus butter for greasing the dish

6 tablespoons butter , plus butter for greasing the dish

B-QTY B-UNIT B-NAME O B-COMMENT B-NAME 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: Salt to taste if desired

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


Input: 1/2 cup finely chopped onion


Input: 1 clove garlic, peeled


Input: 2 tablespoons finely chopped parsley


Input: 2 pounds Idaho russet potatoes


Input: 1/2 cup thinly sliced shallots


Input: 4 tablespoons butter


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 boneless shell steaks, about 2 pounds total weight

4 boneless shell steaks , about 2 pounds total weight

B-QTY B-COMMENT B-NAME O 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: 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: 1/4 teaspoon baking soda


Input: 1/8 teaspoon sea salt


Input: 2 cups fresh or frozen corn kernels

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 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs, beaten well

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dash of cayenne pepper


Input: 2 cups sour cream


Input: 1 cup grated Parmesan cheese


Input: 1 to 2 ounces finely shaved fresh black winter truffle

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon baking soda


Input: 1/2 cup molasses


Input: 1/4 cup flour


Input: 1/2 cup fine cornmeal


Input: 1 tablespoon sugar


Input: 2 1/2 cups (about 12 ounces) whole wheat flour

2$1/2 cups ( about 12 ounces ) whole wheat flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cornmeal


Input: 1 teaspoon salt


Input: 4 6-ounce tuna steaks, 3/4 to 1 inch thick (see note)

4 6-ounce tuna steaks , 3/4 to 1 inch thick ( see note )

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 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: Oil or butter for greasing pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2/3 cups buttermilk or plain yogurt, or 1 1/2 cups milk and 2 tablespoons white vinegar (see Step 2)

1$2/3 cups buttermilk or plain yogurt , or 1$1/2 cups milk and 2 tablespoons white vinegar ( see Step 2 )

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

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

NoCAP 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 YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon sugar


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, minced


Input: 2 tablespoons chicken stock


Input: 3 tablespoons reduced-sodium soy sauce


Input: 2 tablespoons lemon juice


Input: 2 tablespoons vegetable oil; more for brushing pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 1/3 cup flour


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: 4 6-ounce flounder or fluke fillets

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons white wine vinegar


Input: 2 cups thinly sliced sweet onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons grappa or dry white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup pine nuts


Input: 1/2 cup golden raisins


Input: 3/4 cup heavy cream


Input: Freshly ground white pepper


Input: 1 1/4 pounds blackfish fillets, in 3-inch pieces (monkfish may be substituted)

1$1/4 pounds blackfish fillets , in 3-inch pieces ( monkfish may be substituted )

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

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

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


Input: 2 cups fresh corn kernels, stripped from about 3 ears

2 cups fresh corn kernels , stripped from about 3 ears

B-QTY B-UNIT B-COMMENT B-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 teaspoon sugar


Input: 1 cup fish stock


Input: 1 cup dry white wine


Input: 8 small red-skinned potatoes, about 1/2 pound, quartered Salt

8 small red-skinned potatoes , about 1/2 pound , quartered Salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 2 small leeks, white and light green parts only, chopped

2 small leeks , white and light green parts only , chopped

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 tablespoon minced chives


Input: 2 strips thick-sliced bacon, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices white sandwich bread, crusts removed, finely diced

2 slices white sandwich bread , crusts removed , finely diced

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT O 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: 2 tablespoons white wine vinegar


Input: 1 clove garlic


Input: 1 3- to 4-pound weakfish, bluefish or sea bass, filleted, or 2 fillets, each about 1 to 1 1/2 pounds

1 3- to 4-pound weakfish , bluefish or sea bass , filleted , or 2 fillets , each about 1 to 1$1/2 pounds

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 big bunches basil, about 1 pound total

2 big bunches basil , about 1 pound total

B-QTY O B-UNIT 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: About 1 cup mascarpone, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup freshly grated Parmesan cheese, plus more for serving

3/4 cup freshly grated Parmesan cheese , plus more for serving

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine or dry white vermouth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 1 cup arborio rice


Input: 5 small stalks celery, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 shallots, peeled and finely chopped

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: 15 fresh sage leaves


Input: 4 cups chicken stock or canned broth

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: 2 ounces shelled chestnuts (vacuum packed are fine)

2 ounces shelled chestnuts ( vacuum packed are fine )

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 YesPAREN YesPAREN


Input: 12 slices bacon or pancetta


Input: Olive oil


Input: 1/3 cup milk


Input: 4 ounces semisweet baking chocolate, cut into chunks

4 ounces semisweet baking chocolate , cut into chunks

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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds

1 small sweet cooking pumpkin or butternut squash , peeled , about 2$1/2 pounds

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT 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: Sea salt and ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coriander seeds


Input: 1/2 cup sugar


Input: 1/4 cup hazelnut liqueur


Input: 2 cups heavy cream


Input: Butter for greasing pan


Input: 2 ounces shelled hazelnuts


Input: 1 tablespoon lemon juice


Input: Lightly crushed amaretto cookies for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 large egg yolks


Input: 1 1/2 cups heavy cream


Input: 2 pounds ripe peaches


Input: 3 egg whites


Input: 1 cup sifted confectioners' sugar


Input: 4 ounces very finely grated semi sweet baking chocolate

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon amaretto liqueur


Input: 6 egg yolks


Input: 1/2 cup amaretto cookie crumbs


Input: 6 egg whites


Input: 1 tablespoon balsamic vinegar


Input: 1 1/4 cups sifted confectioners' sugar


Input: 2 cups very cold heavy cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable broth


Input: 1 teaspoon white-wine vinegar


Input: 1 tablespoon whole-grain mustard


Input: 1 1/2 teaspoons Dijon mustard


Input: 1/4 cup pitted calamata olives, slivered lengthwise

1/4 cup pitted calamata olives , slivered lengthwise

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 tablespoon butter


Input: 1 pound whole-wheat flour, preferable stone ground

1 pound whole-wheat flour , preferable stone ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 level teaspoons salt


Input: 1/2 ounce yeast (2 one-quarter-ounce packages)

1/2 ounce yeast ( 2 one-quarter-ounce packages )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon black treacle or dark molasses

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: 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 cup kalijira, jasmine or Basmati rice

1 cup kalijira , jasmine or Basmati rice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 2 teaspoons red wine vinegar


Input: 2 bay leaves


Input: 2 sprigs thyme


Input: 3 cloves garlic


Input: 2 small bulbs fennel, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3/4 cups plus 1 tablespoon extra virgin olive oil

2$3/4 cups plus 1 tablespoon extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 shallots


Input: Approximately 1 1/4 cups warm water


Input: 1 teaspoon vanilla essence


Input: 2 eggs, separated into yolks and whites

2 eggs , separated into yolks and whites

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 egg, beaten


Input: 3 pounds lean lamb neck, with bones, cut into pieces

3 pounds lean lamb neck , with bones , cut into pieces

B-QTY B-UNIT B-NAME I-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

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


Input: 6 carrots


Input: 4 medium-size onions


Input: 2 1/2 to 3 cups rich meat or chicken stock

2$1/2 to 3 cups rich meat or chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly-ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 medium-size potatoes, peeled

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


Input: 1 tablespoon chopped parsley


Input: 1 tablespoon chopped chives


Input: 1/4 cup dried carrageen moss (available in health-food stores)

1/4 cup dried carrageen moss ( available in health-food stores )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup tepid water


Input: 3 3/4 cups milk


Input: 1 tablespoon butter


Input: 6 ounces short crust or puff pastry, enough for a 9-inch pastry lid

6 ounces short crust or puff pastry , enough for a 9-inch pastry lid

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

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

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


Input: 2 tablespoons sugar


Input: 3 ounces white mushrooms, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, crushed


Input: 2 tablespoons chopped thyme


Input: 2 teaspoons chopped parsley


Input: Coarse salt and freshly-ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup tomato puree


Input: 2 cups meat or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


Input: 1 tablespoon flour


Input: 8 small white onions, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly-ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 baby carrots, scraped

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


Input: 2 pounds lean beef, trimmed of fat and sliced in strips

2 pounds lean beef , trimmed of fat and sliced in strips

B-QTY B-UNIT 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 NoCAP

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


Input: 4 whole pigeon breasts, skinned and sliced in strips (see note)

4 whole pigeon breasts , skinned and sliced in strips ( see note )

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

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: 4 ounces streaky bacon, in one piece

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 fresh tarragon


Input: 1/4 to 1/2 cup heavy cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 4 tablespoons Irish whisky


Input: 3/4 to 1 cup chicken or veal stock, preferably homemade

3/4 to 1 cup chicken or veal stock , preferably homemade

B-QTY O B-RANGE_END B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 2 tablespoons butter


Input: Flour for dredging


Input: 4 slices calf's liver (about 1 1/2 pounds)

4 slices calf's liver ( about 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup milk


Input: 2 teaspoons vanilla extract


Input: 3/4 cup sugar


Input: 2 cups heavy cream


Input: 2 large eggs


Input: 4 Heath bars (1 1/8 ounces each)

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 stalk celery, quartered


Input: 12 cups liquid: light veal or chicken stock or water, or a blend

12 cups liquid: light veal or chicken stock or water , or a blend

B-QTY B-UNIT O B-COMMENT I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O 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: Herbed vinaigrette, salsa verde or aioli, optional

Herbed vinaigrette , salsa verde or aioli , optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leek, quartered


Input: 2 onions, quartered


Input: 1 envelope plain gelatin ( 1/4 ounce)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups heavy cream


Input: 1 head garlic


Input: 5 to 6 tablespoons extra virgin olive oil

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: Leaves from 2 large bunches white Swiss chard, rinsed and drained

Leaves from 2 large bunches white Swiss chard , rinsed and drained

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

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

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


Input: Salt


Input: 1/4 pound prosciutto di Parma


Input: 1/4 cup freshly grated Parmigiano-Reggiano


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 whole 10- to 12-pound breast of veal, boned

1 whole 10- to 12-pound breast of veal , boned

O B-COMMENT O O O B-COMMENT I-COMMENT B-NAME B-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 sprigs fresh thyme


Input: 2 tablespoons finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, quartered


Input: 1/4 teaspoon freshly ground pepper


Input: 2 pounds small new potatoes


Input: 1/4 cup sugar


Input: 3/4 cup milk


Input: 3 ounces semisweet chocolate


Input: 1/2 cup water


Input: 1 1/2 teaspoons kosher salt


Input: 3/4 teaspoon dry mustard


Input: 1/4 cup fruity red wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup capers, drained, rinsed and chopped coarse

1/4 cup capers , drained , rinsed and chopped coarse

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: 1/2 cup olive oil


Input: 4 cups chicken broth


Input: 1 tablespoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 2 center-cut salmon fillets (each 1 3/4 pounds)

2 center-cut salmon fillets ( each 1$3/4 pounds )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup loosely packed tarragon leaves, chopped fine

2/3 cup loosely packed tarragon leaves , chopped fine

O B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME B-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 loosely packed parsley leaves, minced

1$1/2 cups loosely packed parsley leaves , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound shallots, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 large eggs, hard boiled and peeled

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 fresh lemon juice


Input: 8 ounces fromage blanc, or skim milk or low-fat cottage cheese

8 ounces fromage blanc , or skim milk or low-fat cottage cheese

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

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

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


Input: 3 tablespoons olive oil


Input: 5 pounds fennel (5 medium bulbs), trimmed of tops and root ends (reserve tops for garnish) and cut in 1-inch cubes

5 pounds fennel ( 5 medium bulbs ) , trimmed of tops and root ends ( reserve tops for garnish ) and cut in 1-inch cubes

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

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


Input: 8 slices lardo


Input: 24 cherry tomatoes


Input: 1 sprig rosemary


Input: 1 1/3 cups heavy cream


Input: 2 to 3 nuggets preserved ginger in syrup (available at specialty food markets), finely diced

2 to 3 nuggets preserved ginger in syrup ( available at specialty food markets ) , finely diced

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

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

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


Input: Olive oil


Input: Salt and pepper


Input: 12 fingerling or other new potatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely grated fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cinnamon stick, broken into shards

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, peeled and cut into eighths

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 large egg yolks


Input: Scant 1/2 cup acacia, orange blossom or other honey

Scant 1/2 cup acacia , orange blossom or other honey

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


Input: 1/2 cup canned pineapple juice


Input: 1 large egg


Input: 2 tablespoons peanut oil


Input: 4 tablespoons molasses


Input: 2 star anise


Input: 1 2-inch piece of ginger, peeled and thinly sliced

1 2-inch piece of ginger , peeled and thinly sliced

B-QTY B-COMMENT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 green Thai chilies or other small hot chilies, roughly chopped

3 green Thai chilies or other small hot chilies , roughly chopped

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

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

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


Input: 3 tablespoons soy sauce


Input: Freshly ground black pepper


Input: 16 pork spareribs


Input: Finely grated zest and juice of 1 lime

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1/2-inch slices country bread, grilled or toasted

4$1/2-inch slices country bread , grilled or toasted

O B-UNIT 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: 1/3 cup freshly grated Parmigiano-Reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14 1/2-ounce can chicken broth


Input: 1 tablespoon chopped oregano


Input: 1 tablespoon chopped rosemary


Input: 1 teaspoon raw sugar


Input: 4 cups seeded and chopped tomatoes (about 4 or 5)

4 cups seeded and chopped tomatoes ( about 4 or 5 )

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

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium yellow onions, thinly sliced

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: Sea salt


Input: 2 cloves garlic, smashed


Input: 4 thick slices apple-wood smoked bacon, cut into 1/4-inch slivers

4 thick slices apple-wood smoked bacon , cut into 1/4-inch slivers

B-QTY B-COMMENT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds chicken thighs and/or drumsticks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lime, plus lime wedges for garnish

Juice of 1 lime , plus lime wedges for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)

1 to 2 jalapeño peppers , sliced ( discard seeds or not , to taste )

B-QTY B-COMMENT B-RANGE_END 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 NoCAP

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


Input: 2 teaspoons brown sugar


Input: 1 cup roasted, salted cashew nuts

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: 6 tablespoons chopped cilantro, with some stems

6 tablespoons chopped cilantro , with some stems

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: 1/4 cup canola or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces butter, salted or unsalted, preferably cultured, plus extra for pan

8 ounces butter , salted or unsalted , preferably cultured , plus extra for pan

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

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

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


Input: 2 tablespoons soy sauce


Input: 4 garlic cloves, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 10 1/2-ounce bag marshmallows (see note)

1 10$1/2-ounce bag marshmallows ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 12-ounce box Rice Krispies cereal

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons grated Parmesan cheese


Input: 1 pound diver scallops, or sea scallops, tough muscles removed

1 pound diver scallops , or sea scallops , tough muscles removed

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Input: 2 teaspoons toasted cracked mustard seeds, for garnish (optional)

2 teaspoons toasted cracked mustard seeds , for garnish ( optional )

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

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Input: 3 cups (or more if desired) cabernet sauvignon

3 cups ( or more if desired ) cabernet sauvignon

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

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Input: 3 tablespoons chopped chives


Input: 1/4 cup olive oil


Input: Kosher salt and freshly ground black pepper

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

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Input: 1 cup Calriso or other Arborio rice

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

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Input: 2 cloves garlic, minced


Input: 1 small yellow Spanish onion, peeled and diced

1 small yellow Spanish onion , peeled and diced

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

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Input: 1/4 cup diced leeks, white part only

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Input: 4 tablespoons unsalted butter


Input: 2 teaspoons grated lemon zest


Input: 1/2 cup lemon juice, plus extra for sprinkling

1/2 cup lemon juice , plus extra for sprinkling

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

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Input: 2 tablespoons butter


Input: 1/4 to 1/2 cup good stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh or sour cream, optional

2 tablespoons fresh or sour cream , optional

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

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Input: 1 teaspoon lemon juice, or to taste

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

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Input: Chopped fresh parsley leaves for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 1 sheet frozen puff pastry, thawed

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

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Input: 1 teaspoon corn syrup


Input: 2 eggs


Input: 1 1/2 to 2 pounds red snapper, grouper, sea bass, or any other firm fillet

1$1/2 to 2 pounds red snapper , grouper , sea bass , or any other firm fillet

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Input: 2 tablespoons honey, lavender preferred

2 tablespoons honey , lavender preferred

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

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Input: 1 tablespoon unsalted butter


Input: 6 beautifully ripe large apricots (or 4 large peaches), halved

6 beautifully ripe large apricots ( or 4 large peaches ) , halved

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

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


Input: 4 almonds from apricot pits, halved

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

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Input: Tarte Tatin


Input: 2/3 cup sugar


Input: 2 cups cooked corn


Input: 3/4 teaspoon salt


Input: 1/4 teaspoon freshly ground pepper


Input: 2 to 3 ounces hot sausage, cooked and crumbled, or 2 ounces chorizo, diced

2 to 3 ounces hot sausage , cooked and crumbled , or 2 ounces chorizo , diced

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

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Input: 5 eggs


Input: 1/2 red bell pepper, cut into strips

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

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Input: 1/2 yellow bell pepper, cut into strips

1/2 yellow bell pepper , cut into strips

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

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Input: 1 1/2 teaspoons baking powder


Input: 3 tablespoons cornmeal


Input: 1/2 teaspoon salt


Input: 8 tablespoons unsalted butter


Input: 1 cup granulated sugar, plus 2 tablespoons for the egg whites

1 cup granulated sugar , plus 2 tablespoons for the egg whites

O O B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT B-UNIT 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: 4 large eggs, separated

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


Input: 1 1/2 teaspoons vanilla extract


Input: 2/3 cup sour cream or Coco López or whole milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon chopped rosemary (optional)

1 teaspoon chopped rosemary ( optional )

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Input: 1 cup chopped pecans (optional)

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

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Input: 3 tablespoons olive oil


Input: 4 scallions, including tender green portion, cut into 1/2-inch pieces

4 scallions , including tender green portion , cut into 1/2-inch pieces

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