Input: 1 medium yellow onion, peeled and chopped

1 medium yellow onion , peeled and chopped

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

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Input: 1/4 cup dry white wine


Input: 2 cups fine, soft bread crumbs

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

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Input: 2 tablespoons tomato paste


Input: 1/4 pound prosciutto, finely minced

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

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Input: Reserved squid tentacles, washed well and coarsely chopped

Reserved squid tentacles , washed well and coarsely chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 small carrot, peeled and chopped

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

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Input: 1 small garlic clove, peeled and minced

1 small garlic clove , peeled and minced

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

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Input: 3 tablespoons tomato paste


Input: Juice of 1 large lemon

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


Input: 1 whole bay leaf (do not crumble)

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

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Input: 1 1/2 pounds squid, cleaned, tentacles separated from body and reserved

1$1/2 pounds squid , cleaned , tentacles separated from body and reserved

B-QTY B-UNIT 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

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


Input: 2 tablespoons olive oil


Input: 1/2 cup dry white wine


Input: 1/2 cup fish stock or bottled clam juice

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

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Input: 1 large garlic clove, peeled and minced

1 large garlic clove , peeled and minced

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

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Input: 2 medium yellow onions, peeled and sliced thin

2 medium yellow onions , peeled and sliced thin

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

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Input: 2 medium carrots, peeled and sliced thin

2 medium carrots , peeled and sliced thin

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

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Input: 3 tablespoons olive oil


Input: 1/4 pound slab bacon, cut into small dice

1/4 pound slab bacon , cut into small dice

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

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Input: 8 calamata olives


Input: About 1/4 pound mozzarella cheese (plain or smoked), sliced

About 1/4 pound mozzarella cheese ( plain or smoked ) , sliced

B-COMMENT 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: 8 anchovy fillets (preferably from whole Italian anchovies packed in salt)

8 anchovy fillets ( preferably from whole Italian anchovies packed in salt )

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

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

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


Input: 2 Italian plum tomatoes, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1/4 cup extra-virgin olive oil

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

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Input: 4 garlic cloves, halved


Input: 1 loaf French or Italian bread (stale or fresh)

1 loaf French or Italian bread ( stale or fresh )

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

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Input: 2 twists of lemon (see note)

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

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Input: About 8 ounces club soda


Input: 1 ounce Italian (sweet) vermouth

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

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Input: 2 ounces Campari


Input: Several sprigs fresh rosemary and thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, sliced


Input: 2 tablespoons chopped parsley


Input: 1/4 cup dry white wine


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces)

1/2 cup freshly grated Pecorino Romano cheese ( about 1$1/2 ounces )

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 wedge lemon


Input: Hot pepper flakes to taste

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


Input: 1 small whole onion


Input: 6 ears corn, shucked and cut in half

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

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Input: 1 pound cooked beef sausage, cut in thick slices

1 pound cooked beef sausage , cut in thick slices

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

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Input: Zatarain shrimp boil bag or 2 tablespoons seasoning for spiced shrimp (see note)

Zatarain shrimp boil bag or 2 tablespoons seasoning for spiced shrimp ( see note )

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

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


Input: 5 or 6 tablespoons finely chopped onion for garnish

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

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Input: 1 cup water


Input: 1 or 2 tablespoons vegetable oil

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

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Input: 1 bouillon cube - beef, chicken or vegetable

1 bouillon cube - beef , chicken or vegetable

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

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Input: 4 cups water


Input: 3 pounds mixture of turnip and mustard greens

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

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Input: 1/2 cup finely chopped smoked beef sausage

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

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Input: 1/4 cup tomato paste


Input: 1 small onion, chopped

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


Input: 2 cups long-grain rice


Input: 2 tablespoons vegetable oil


Input: Juice of 1 lemon


Input: 1 teaspoon coarsely ground fresh black pepper

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

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Input: 1 teaspoon kosher salt


Input: 2 tablespoons minced fresh coriander leaves, plus more for garnish

2 tablespoons minced fresh coriander leaves , plus more for garnish

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: 2 teaspoons curry powder


Input: 1 cups buttermilk


Input: 2 teaspoons minced orange zest


Input: 2 tablespoons minced fresh mint, plus more for garnish

2 tablespoons minced fresh mint , plus more for garnish

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: 1 tablespoon chili-pepper oil


Input: 1 teaspoon cayenne pepper


Input: minced fresh basil, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound medium shrimps, in the shell

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coconut milk


Input: 2 cups milk


Input: 1 cup chicken broth


Input: 1 teaspoon salt


Input: 1/2 cup blanched almonds


Input: 2 teaspoons ground ginger


Input: 1/4 teaspoon mace


Input: 1/4 teaspoon cayenne pepper


Input: 1 onion, peeled and coarsely chopped

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

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Input: 2 pounds carrots, peeled and coarsely chopped

2 pounds carrots , peeled and coarsely chopped

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

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Input: 2 cantaloupes, peeled, seeded and cut into 1-inch chunks

2 cantaloupes , peeled , seeded and cut into 1-inch chunks

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: 3 cucumbers, peeled, seeded and cut into 1-inch chunks

3 cucumbers , peeled , seeded and cut into 1-inch chunks

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: 3 to 4 pounds boneless pork loin

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

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Input: 3 cups ripe tomatoes, peeled and seeded

3 cups ripe tomatoes , peeled and seeded

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

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Input: 1/8 teaspoon chili-pepper flakes


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon salt


Input: 3 garlic cloves, crushed


Input: 1/2 Scotch bonnet pepper, chopped (about 1 teaspoon), or 1 teaspoon hot sauce

1/2 Scotch bonnet pepper , chopped ( about 1 teaspoon ) , or 1 teaspoon hot sauce

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

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

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


Input: 1/4 cup white wine


Input: 1 teaspoon cider vinegar


Input: 2 teaspoons coriander seeds


Input: 1 white onion, coarsely chopped

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

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Input: 1 teaspoon ground cinnamon


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1/4 cup whole allspice, crushed or grated

1/4 cup whole allspice , crushed or grated

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

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Input: 3 tablespoons minced fresh Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced dried apricots


Input: 1/4 cup unsalted pistachios, shelled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked, cold basmati rice

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: 3 cups julienned cold lamb


Input: 2 tablespoons vegetable oil


Input: 1 teaspoon sesame oil


Input: 1/4 teaspoon ground ginger


Input: 1 teaspoon Dijon-style mustard


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 tablespoon black peppercorns


Input: 1/2 teaspoon honey


Input: 1 tablespoon soy sauce


Input: 2 teaspoons fresh ginger, peeled and coarsely chopped

2 teaspoons fresh ginger , peeled and coarsely chopped

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: 6 cucumbers, peeled, seeded and coarsely chopped

6 cucumbers , peeled , seeded and coarsely chopped

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

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Input: 2 cloves garlic


Input: 1 scallion


Input: 1 cup almonds, blanched and peeled

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

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Input: 1 teaspoon chopped fresh chili 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 cilantro


Input: 1 teaspoon coriander seeds


Input: 1/2 cup fresh bread crumbs


Input: 1 teaspoon lemon zest


Input: 4 cups buttermilk


Input: 2 cups milk


Input: 1 yellow pepper, seeded and minced

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

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Input: 1 cup minced Bermuda onion


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons coarsely chopped fresh mint leaves, for garnish

2 tablespoons coarsely chopped fresh mint leaves , for garnish

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 tablespoon cider vinegar


Input: 1/2 teaspoon hot sauce


Input: 1/4 cup olive oil


Input: 1/2 cup chopped fresh cilantro


Input: 1/4 cup chopped fresh parsley


Input: 1/2 cup cider vinegar


Input: 1 1/2 pounds boned leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 2 tablespoons capers, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups buttermilk


Input: 4 cups milk or light cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


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: Fresh cilantro, for garnish

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


Input: 1/4 cup fresh lime juice


Input: 1 tablespoon Dijon-style mustard


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: 1 teaspoon freshly ground black pepper, plus more to taste

1 teaspoon 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh lump crab meat, picked over for shells

1 pound fresh lump crab meat , picked over for shells

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons pink peppercorns, ground

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound smoked mozzarella, sliced thin

1/2 pound smoked mozzarella , sliced thin

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 clove garlic


Input: 6 avocados, peeled and pitted

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

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Input: 2 teaspoons Irish cream liqueur


Input: 1/2 teaspoon powdered instant coffee


Input: 2 teaspoons cocoa powder


Input: 3 cups canned chickpeas, washed and drained; or cooked chickpeas (see Microtip)

3 cups canned chickpeas , washed and drained; or cooked chickpeas ( see Microtip )

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

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

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


Input: 1 1/2 tablespoons sesame seeds


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: 5 ounces frozen peas, thawed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon red pepper flakes


Input: 8 cups spinach cut across the stem into thin slices, or 2 boxes frozen spinach defrosted under warm running water

8 cups spinach cut across the stem into thin slices , or 2 boxes frozen spinach defrosted under warm running water

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


Input: 1/4 pound mushrooms, wiped clean with a damp cloth, stems trimmed flush to caps and sliced thin across caps

1/4 pound mushrooms , wiped clean with a damp cloth , stems trimmed flush to caps and sliced thin across caps

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 O I-COMMENT I-COMMENT 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

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


Input: 1 medium onion, peeled, cut in half and sliced

1 medium onion , peeled , cut in half and sliced

B-QTY B-COMMENT B-NAME O 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


Input: 2 teaspoons chopped flat-leaf parsley


Input: 1/4 teaspoon kosher 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: 1/2 pound eggplant, cut into 3/4-inch pieces

1/2 pound eggplant , cut into 3/4-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: 2 tablespoons toasted sesame oil


Input: 1/4 cup wheat germ


Input: 3/4 cup tomato puree


Input: 1/4 cup soy sauce


Input: 6 medium cloves garlic, sliced in quarters lengthwise

6 medium cloves garlic , sliced in quarters lengthwise

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 tablespoon red wine vinegar


Input: 3 tablespoons olive oil


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 tablespoons extra-virgin olive oil


Input: Fresh rosemary sprigs, optional

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


Input: 3/4 pound celery root, peeled and julienned

3/4 pound celery root , peeled and julienned

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: 1/4 cup water


Input: 3 tablespoons Dijon mustard


Input: 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green apple, washed and julienned or very thinly sliced

1 green apple , washed and julienned or very thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 navel oranges


Input: 1 small red onion


Input: 1/2 cup rice vinegar


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cilantro, minced


Input: 1 or 2 jalapenos or other hot peppers, minced, or 1/2 tablespoon hot pepper flakes, or to taste

1 or 2 jalapenos or other hot peppers , minced , or 1/2 tablespoon hot pepper flakes , or to taste

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

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


Input: 1 large or 2 small cloves garlic, minced

1 large or 2 small cloves garlic , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups Gaeta or other good oil-cured black olives, pitted

2 cups Gaeta or other good oil-cured black olives , pitted

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-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 English cucumber, washed

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


Input: 2 medium carrots, peeled and julienned or very thinly sliced

2 medium carrots , peeled and julienned or very thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 2 cups fennel, washed, dried and cut into 1/8-inch pieces, including fronds

2 cups fennel , washed , dried and cut into 1/8-inch pieces , including fronds

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

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

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


Input: 1 lemon, washed, dried and cut in 1/8-inch cubes, including rind

1 lemon , washed , dried and cut in 1/8-inch cubes , including rind

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

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

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


Input: 1 tablespoon chopped fresh parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large ripe tomatoes, each cut into 8 wedges

2 large ripe tomatoes , each cut into 8 wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe peaches, pitted and each cut into 8 wedges

2 ripe peaches , pitted and each cut into 8 wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Soy sauce to taste, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 1 tablespoon lemon juice


Input: 1/4 teaspoon curry powder


Input: 1/4 teaspoon salt, or to taste

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: 1/3 pound oil-cured black olives, pitted and roughly chopped

1/3 pound oil-cured black olives , pitted and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons roughly chopped basil


Input: Freshly ground black pepper


Input: 2 tablespoons extra-virgin olive oil, optional

2 tablespoons extra-virgin olive oil , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons honey


Input: 2 teaspoons Dijon mustard


Input: 2 tablespoons rice vinegar


Input: 20 sprigs mint, leaves only, roughly chopped

20 sprigs mint , leaves only , roughly 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: 8 ripe apricots, pitted and each cut into 8 wedges

8 ripe apricots , pitted and each cut into 8 wedges

B-QTY I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY 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 pound bok choy


Input: 1 1/4 pounds watermelon


Input: 1/3 pound feta cheese, thinly sliced or crumbled

1/3 pound feta cheese , thinly sliced or crumbled

O 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 teaspoon kosher salt


Input: Olive oil


Input: Coarse sea salt


Input: 1/4 cup extra-virgin olive oil


Input: 2 tablespoons chopped celery leaves


Input: 1/2 teaspoon minced garlic


Input: 3 tablespoons finely diced carrots


Input: 3 paper-thin slices lemon


Input: Freshly ground black pepper


Input: Salt


Input: 2 pounds small potatoes (about 20), like Yukon gold

2 pounds small potatoes ( about 20 ) , like Yukon gold

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

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

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


Input: Sea salt


Input: Freshly ground black pepper


Input: 1 dried red chili, crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 slices country bread (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 clove garlic (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups firm whole green olives (like lucques) in brine, drained

3 cups firm whole green olives ( like lucques ) in brine , drained

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

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

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


Input: 1/4 cup extra-virgin olive oil


Input: Pinch chili powder


Input: 6 8-ounce skinless, boneless chicken breast halves

6 8-ounce skinless , boneless chicken breast halves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: Kosher salt


Input: 2 cups thickly slivered arugula (not baby arugula)

2 cups thickly slivered arugula ( not baby arugula )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 pounds large cherry tomatoes


Input: 2 tablespoons olive oil


Input: 1 tablespoon lemon juice


Input: Coarse sea salt


Input: 4 cups fresh, ripe, unblemished strawberries

4 cups fresh , ripe , unblemished strawberries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 2 1/2 tablespoons freshly squeezed lemon juice

2$1/2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons Cointreau


Input: 50 small mint leaves


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 to 4 pounds leg-thigh pieces of chicken, cut in two, excess fat removed

3 to 4 pounds leg-thigh pieces of chicken , cut in two , excess fat removed

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

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


Input: Salt and pepper to taste

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


Input: 1 large onion, chopped

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


Input: 2 teaspoons peeled and minced ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-inch cinnamon stick, or 1/4 teaspoon ground cinnamon

1 1-inch cinnamon stick , or 1/4 teaspoon ground cinnamon

B-QTY I-COMMENT B-NAME 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 tablespoon minced garlic


Input: 1 teaspoon ground cumin


Input: 1 teaspoon paprika


Input: 2 cups chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups green olives, drained and pitted

1$1/2 cups green olives , drained and pitted

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: Lemon juice to taste


Input: Chopped cilantro leaves for garnish

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


Input: 2 cups cantaloupe balls


Input: 3 cups fresh blueberries


Input: 2 cloves garlic, peeled


Input: 1 tablespoon butter


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: 1 tablespoon Dijon-style mustard


Input: 2 large green onions, trimmed and coarsely chopped, about 1 cup loosely packed

2 large green onions , trimmed and coarsely chopped , about 1 cup loosely packed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN 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 I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon water


Input: 1 1/2 pounds cleaned, well-rinsed spinach, tough stems and blemished leaves removed and discarded

1$1/2 pounds cleaned , well-rinsed spinach , tough stems and blemished leaves removed and discarded

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O 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: 1/4 cup 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: 3 tablespoons tarragon vinegar


Input: 1 tablespoon freshly ground pepper


Input: 3 tablespoons coarse-grained prepared mustard (moutarde de Meaux)

3 tablespoons coarse-grained prepared mustard ( moutarde de Meaux )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 to 7 cups shelled fresh peas, about 2 pounds, or use 3 10-ounce packages frozen peas

6 to 7 cups shelled fresh peas , about 2 pounds , or use 3 10-ounce packages frozen peas

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

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: 1/2 teaspoon caraway seeds


Input: 2 cups water


Input: The rind of one lemon from which the juice has been squeezed

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

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

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


Input: 1/4 cup freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cayenne pepper


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 2 cups rich fresh or canned chicken broth

B-QTY B-UNIT B-NAME I-NAME 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: 1 1/2-inch piece cinnamon stick, broken or crushed into very small pieces, about 1/2 teaspoon

1$1/2-inch piece cinnamon stick , broken or crushed into very small pieces , about 1/2 teaspoon

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

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


Input: 3 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coarse-grained prepared mustard (moutarde de Meaux)

1 tablespoon coarse-grained prepared mustard ( moutarde de Meaux )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup hot mustard oil (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons freshly grated ginger


Input: 1 pound dried lentils


Input: 5 tablespoons corn, peanut or vegetable oil

5 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups finely chopped onions


Input: 12 whole cloves


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: 1/2 tablespoons whole black peppercorns


Input: 3 skinless, boneless, whole chicken breasts, about 3 pounds total weight

3 skinless , boneless , whole chicken breasts , about 3 pounds total weight

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

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

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


Input: 1/2 cup 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 large bay leaves, crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cayenne pepper


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: 2 teaspoons finely minced garlic


Input: 5 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons Dijon-style mustard


Input: 6 salmon steaks, each about 1/2 pound and 1/2-inch thick

6 salmon steaks , each about 1/2 pound and 1/2-inch thick

B-QTY B-NAME O 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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: Finely grated zest of half a lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon celery salt


Input: 2 tablespoons flour


Input: 1/4 cup Amontillado or cream sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 onion, finely chopped


Input: 3 garlic cloves, peeled and finely chopped

3 garlic cloves , peeled and finely chopped

B-QTY B-NAME B-UNIT 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 teaspoon ground cumin


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: 1 ounce dried porcini mushrooms


Input: 2 pounds mixed fresh mushrooms (like button, cremini, chanterelle, oyster)

2 pounds mixed fresh mushrooms ( like button , cremini , chanterelle , oyster )

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

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

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


Input: 1/4 cup chopped parsley


Input: Juice of half a lemon


Input: 4 cups vegetable or chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped cilantro leaves


Input: Cooked white rice for serving (optional)

Cooked white rice for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Steamed broccolini for serving (optional)

Steamed broccolini for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 to 5 cups (about 4 15 1/2-ounce cans, drained) canned or cooked chickpeas (garbanzo beans)

4 to 5 cups ( about 4 15$1/2-ounce cans , drained ) canned or cooked chickpeas ( garbanzo beans )

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

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

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


Input: 1/2 teaspoon ground cumin


Input: 2 1/2 cups millet


Input: 2 teaspoons olive oil


Input: 2 1/4 cups hot chicken or vegetable broth

2$1/4 cups hot chicken or vegetable broth

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

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Input: 1 tablespoon tamarind paste


Input: 1 3/4 cups coconut milk


Input: Salt


Input: 2 pounds (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into 1/2- to-1-inch cubes

2 pounds ( about 3 medium ) orange-fleshed sweet potatoes , peeled and cut into 1/2- to-1-inch cubes

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

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


Input: 1 1/2 teaspoons ground turmeric


Input: 3 cardamom pods, lightly crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground ginger


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1/2 teaspoon hot red pepper flakes

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

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Input: 3 tablespoons canola oil


Input: 1/2 teaspoon salt, plus more to taste

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

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Input: 4 teaspoons finely chopped scallions


Input: 1 2 1/2- to-3-inch piece of ginger, peeled and cut into chunks

1 2$1/2- to-3-inch piece of ginger , peeled and cut into chunks

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

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Input: 1 bird's eye pepper, Thai chili or other very hot small pepper with its seeds

1 bird's eye pepper , Thai chili or other very hot small pepper with its seeds

B-QTY 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 I-COMMENT I-COMMENT

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


Input: 1 clove garlic, peeled


Input: 2 medium red onions, peeled

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 cup cucumber vinaigrette with basil and garlic (see recipe)

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

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


Input: 1 cup arugula leaves, coarsely chopped

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

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Input: 6 medium red potatoes (1 1/2 pounds), cut into 1-inch dice

6 medium red potatoes ( 1$1/2 pounds ) , cut into 1-inch dice

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

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


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon salt


Input: 1 medium clove garlic, peeled and minced

1 medium clove garlic , peeled and minced

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

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Input: 2 teaspoons finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons finely chopped scallions


Input: 2 tablespoons plain lowfat yogurt


Input: 1 cup cucumber juice (see recipe)

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

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Input: Freshly ground pepper to taste

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


Input: 1 teaspoon caraway seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons plain lowfat yogurt


Input: 1 tablespoon Dijon mustard


Input: Freshly ground pepper to taste

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


Input: 1 cup cucumber juice (see recipe)

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

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Input: 1/2 teaspoon salt


Input: 2 teaspoons minced fresh thyme


Input: 4 teaspoons finely chopped Italian parsley

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

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Input: 2 tablespoons chopped fresh dill


Input: 4 teaspoons fresh lemon juice


Input: 1 cup cucumber juice (see recipe)

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

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Input: 1/2 teaspoon salt, plus more to taste

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

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Input: Freshly ground pepper to taste

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


Input: 6 tablespoons buttermilk


Input: 1 cup cucumber juice (see recipe)

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

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Input: 1 large cucumber, peeled

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


Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon fresh lemon juice


Input: 3 tablespoons finely chopped Bermuda or other sweet onion

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

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Input: 3/4 cup red pepper juice (see recipe)

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

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Input: 1/2 roasted red pepper, peeled, stemmed, seeded, deribbed and coarsely chopped

1/2 roasted red pepper , peeled , stemmed , seeded , deribbed and coarsely chopped

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

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Input: 1 cup corn kernels


Input: 1 medium zucchini, diced

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


Input: 3 cups cooked quinoa


Input: 1/2 cup red pepper and cumin vinaigrette (see recipe)

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 tablespoon chopped cilantro


Input: 1/2 cup plain lowfat yogurt


Input: 2 teaspoons olive oil


Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1 cup red pepper juice (see recipe)

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

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Input: 1 teaspoon sherry vinegar


Input: 1 teaspoon almond oil


Input: 1/8 teaspoon ground cumin


Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon olive oil


Input: 2 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fresh lemon juice


Input: 1 cup red pepper juice (see recipe)

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

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Input: 1 teaspoon balsamic vinegar


Input: 1 1/2 cups confectioners' sugar


Input: 3 large red bell peppers, stemmed, seeded and deribbed

3 large red bell peppers , stemmed , seeded and deribbed

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

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Input: 1 tablespoon vanilla extract


Input: 2 tablespoons milk


Input: 1/4 cup solid vegetable shortening


Input: 1 1/2 cups ( 3/4 pound) cream cheese, at room temperature

1$1/2 cups ( 3/4 pound ) cream cheese , at room temperature

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

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Input: 1/2 teaspoon salt


Input: 4 eggs


Input: 1/4 cup ( 1/2 stick) butter, at room temperature

1/4 cup ( 1/2 stick ) butter , at room temperature

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

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Input: 1 teaspoon cinnamon


Input: 1 teaspoon nutmeg


Input: 1 cup walnuts, coarsely chopped

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

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Input: 2 cups flour


Input: 3 teaspoons baking powder


Input: 3 cups freshly ground carrots (about 7 medium carrots)

3 cups freshly ground carrots ( about 7 medium carrots )

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

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Input: 2 cups sugar


Input: 1 pound asparagus


Input: 1 pound spaghetti


Input: 2 tablespoons chopped Italian parsley


Input: 1 cup plus 1 tablespoon vegetable oil

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Input: 1/2 teaspoon hot pepper flakes


Input: 1 clove garlic, minced


Input: 2 tablespoons olive oil


Input: 2 cups canned Italian plum tomatoes, chopped

2 cups canned Italian plum tomatoes , chopped

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

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Input: 1 teaspoon fresh thyme leaves


Input: Freshly ground pepper to taste

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


Input: Coarse salt


Input: 1 medium onion, chopped

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


Input: 6 tablespoons freshly grated Parmesan cheese

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

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Input: 1 pound shrimp, medium size

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

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Input: 1 generous pinch saffron threads


Input: 3 shallots, finely chopped


Input: 1/4 pound prosciutto, chopped


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

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Input: 2 cups arborio rice


Input: 1 cup dry white wine


Input: 1 quart hot chicken stock


Input: 2 tablespoons olive oil


Input: 3 tablespoons unsalted butter


Input: 1 pound asparagus


Input: 2 tablespoons fresh coriander leaves


Input: 1 teaspoon sesame oil


Input: 1 tablespoon chili paste


Input: 3/4 pound asparagus, sliced on the bias in 1 1/2-inch pieces

3/4 pound asparagus , sliced on the bias in 1$1/2-inch pieces

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 tablespoon fresh ginger, minced

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

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Input: 3 scallions, sliced


Input: 1 clove garlic, minced


Input: 6 tablespoons peanut or vegetable oil

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

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Input: 1 egg white


Input: 1 tablespoon cornstarch


Input: Coarse salt to taste


Input: 1 tablespoon rice wine or dry sherry

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

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Input: 1 tablespoon soy sauce


Input: 1/2 cup chicken stock (preferably homemade)

1/2 cup chicken stock ( preferably homemade )

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

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Input: 8 ounces goat cheese, cut into 8 slices

8 ounces goat cheese , cut into 8 slices

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

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Input: 1 pound boneless chicken breast


Input: 3 garlic cloves, minced


Input: 1/4 cup finely sliced shallots


Input: Salt and pepper


Input: 1/2 teaspoon dried chile de arbole (sold in Hispanic markets)

1/2 teaspoon dried chile de arbole ( sold in Hispanic markets )

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

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Input: 1 teaspoon ancho chili powder (sold in Hispanic markets)

1 teaspoon ancho chili powder ( sold in Hispanic markets )

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

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Input: olive oil


Input: 8 cups thinly sliced mushroom caps (like portobello, shiitake or oyster mushrooms), about 2 pounds

8 cups thinly sliced mushroom caps ( like portobello , shiitake or oyster mushrooms ) , about 2 pounds

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

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Input: 4 ounces tomato juice (low-sodium tomato juice can be used)

4 ounces tomato juice ( low-sodium tomato juice can be used )

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

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


Input: 1 lime wedge


Input: Ice


Input: 1 1/2 ounces vodka


Input: 1 dash lemon juice


Input: 2 dashes salt


Input: 2 dashes cayenne pepper


Input: 2 dashes black pepper


Input: 3 dashes Worcestershire sauce (about 1/4 teaspoon)

3 dashes Worcestershire sauce ( about 1/4 teaspoon )

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

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Input: 2 tablespoons single malt whisky


Input: 1 cup milk


Input: 1 cup chopped crystallized ginger


Input: 2 cups heavy cream


Input: 2 large eggs


Input: 3/4 cup sugar


Input: 1 cup chopped pecans


Input: Pinch salt


Input: 8 tablespoons butter


Input: 1 pear or apple, peeled, cored, chopped

1 pear or apple , peeled , cored , chopped

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Input: 12 fresh chestnuts, peeled, or 12 dried peeled chestnuts, soaked in water for 2 hours, or 12 jarred peeled chestnuts

12 fresh chestnuts , peeled , or 12 dried peeled chestnuts , soaked in water for 2 hours , or 12 jarred peeled chestnuts

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

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

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


Input: 3/4 cup chicken or beef broth

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

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Input: 10 to 12 dried shiitake mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup red wine


Input: 1 onion, chopped


Input: 2 carrots, one minced and the other cut into 1-inch chunks

2 carrots , one minced and the other cut into 1-inch chunks

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

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Input: 2 tablespoons peanut oil


Input: 4 tablespoons tamari (Japanese soy sauce)

4 tablespoons tamari ( Japanese soy sauce )

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

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Input: 3 tablespoons mirin (sweet rice wine)

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Input: 6 scallions, chopped


Input: 2 tablespoons minced fresh ginger


Input: 3 tablespoons dry sherry


Input: 4 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons sugar


Input: 1 tablespoon sesame oil


Input: 3 pounds beef short ribs, or other meaty ribs cross-cut into two strips

3 pounds beef short ribs , or other meaty ribs cross-cut into two strips

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


Input: Freshly ground black pepper


Input: 2 tablespoons butter (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons chopped chives (cut into 1/2 inch lengths)

3 tablespoons chopped chives ( cut into 1/2 inch lengths )

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Input: 2 large pinches saffron


Input: 1 1/2 cups heavy cream


Input: 1/4 cup chicken stock


Input: 1/2 cup white wine


Input: 1/4 cup fish stock or bottled clam broth

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Input: 1 1/2 pounds rock shrimp (or other small shrimp), peeled and deveined

1$1/2 pounds rock shrimp ( or other small shrimp ) , peeled and deveined

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

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


Input: 20 ounces pappardelle or large bow-tie pasta

B-QTY 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: 1 1/2 teaspoons minced garlic


Input: 2 yellow bell peppers, cut into thin strips

2 yellow bell peppers , cut into thin strips

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large tomato, cut into small dice

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: 10 large shiitake mushroom caps, cut into thin strips

10 large shiitake mushroom caps , cut into thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons light olive oil


Input: Salt


Input: White truffle oil, for serving (optional)

White truffle oil , for serving ( optional )

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


Input: 1 1/2 pounds thin asparagus spears, peeled

1$1/2 pounds thin asparagus spears , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fleur de sel, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch fresh chives, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces vodka


Input: 2 ounces Berentzen apple liqueur


Input: 1 ounce Midori melon liqueur


Input: slice of green apple, for garnish

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups sel gris, or chunky sea salt

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

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Input: 4 thin slices lemon


Input: 6 sprigs tarragon


Input: 1 1 1/4- to 1 1/2-pound sea bass or red snapper, cleaned

1 1$1/4- to 1$1/2-pound sea bass or red snapper , cleaned

B-COMMENT B-QTY I-COMMENT B-RANGE_END B-NAME I-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: Extra virgin olive oil, for sprinkling

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds small white creamer or Yukon Gold potatoes, washed

2 pounds small white creamer or Yukon Gold potatoes , washed

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 YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sel gris or sea salt, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons unsalted butter


Input: 3/4 cup extra-virgin olive oil


Input: Fleur de sel, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped flat-leaf parsley


Input: 3 tablespoons unsalted butter


Input: 2 to 3 tablespoons Balsamic vinegar (or to taste)

2 to 3 tablespoons Balsamic vinegar ( or to taste )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: 1 clove garlic


Input: 2 pounds new potatoes


Input: 1 red pepper


Input: 1 tablespoon Dijon mustard


Input: 1/4 cup reduced-fat mayonnaise


Input: 3 tablespoons white-wine vinegar


Input: 2 teaspoons Dijon mustard


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: 2 1/2 pounds red-skinned potatoes


Input: 4 tablespoons extra-virgin olive oil


Input: 2 cloves garlic, crushed


Input: 1 tablespoon fresh thyme


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: 1/2 lemon


Input: 2 pounds baby artichokes


Input: 1 1/2 pounds new potatoes


Input: 6 tablespoons extra-virgin olive oil


Input: 1 clove garlic, crushed


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 pounds fresh fava beans


Input: 1 tablespoon fresh tarragon leaves


Input: 8 ounces green beans


Input: 2 ears corn


Input: 8 ounces whole red, yellow or orange peppers, or 5 ounces chopped ready-cut peppers (1 1/4 peppers)

8 ounces whole red , yellow or orange peppers , or 5 ounces chopped ready-cut peppers ( 1$1/4 peppers )

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

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

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


Input: 3 ounces whole red onion or 2 ounces chopped ready-cut onion ( 1/3 cup)

3 ounces whole red onion or 2 ounces chopped ready-cut onion ( 1/3 cup )

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

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


Input: 2/3 cup plain nonfat yogurt


Input: 1 teaspoon salt


Input: 5 tablespoons cold, unsalted butter, cut into small pieces

5 tablespoons cold , unsalted butter , cut into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cold bacon fat (reserved from filling)

2 tablespoons cold bacon fat ( reserved from filling )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons ice water


Input: 1 pound tiny new potatoes


Input: 6 firm Bosc pears


Input: 1 teaspoon sugar


Input: 1 1/4 cups all-purpose flour


Input: 1/4 pound Stilton, crumbled


Input: 6 slices bacon, chopped


Input: 1 large onion, peeled, halved and thinly sliced

1 large onion , peeled , halved and thinly sliced

B-QTY B-COMMENT B-NAME O I-COMMENT O 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 small heads Savoy cabbage, cored and shredded

2 small heads Savoy cabbage , cored and shredded

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons unsalted butter


Input: 6 tablespoons sherry


Input: 3 tablespoons honey


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons salt


Input: 1/2 cup golden raisins


Input: 16 large green cabbage leaves


Input: 16 long scallion stems, halved lengthwise

16 long scallion stems , halved lengthwise

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: 1 clove garlic, peeled and minced

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 pound lean ground beef


Input: 1 cup dried apricots, coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup toasted pine nuts


Input: 1 tablespoon grated lemon zest


Input: 1 teaspoon ground cumin


Input: 2 teaspoons ground cinnamon


Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon unsalted butter


Input: 4 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 Granny Smith apples, peeled, cored and cut into 1/2-inch cubes

4 Granny Smith apples , peeled , cored and cut into 1/2-inch cubes

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

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

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


Input: 1 pound ground pork


Input: 2 teaspoons curry powder


Input: 2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 1 medium onion, peeled and minced

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: 1 teaspoon olive oil


Input: 1/4 pound Roquefort cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size green cabbage


Input: 1/2 pound smoked ham, cut into 1/4-inch cubes

1/2 pound smoked ham , cut into 1/4-inch cubes

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 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1 small sourdough baguette, cut across into 1/8-inch thick slices

1 small sourdough baguette , cut across into 1/8-inch thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons caraway seeds


Input: 2 teaspoons sugar


Input: 2 tablespoons balsamic vinegar


Input: 1 teaspoon olive oil


Input: 3/4 cup onion, diced


Input: 3 cups chicken broth, homemade or canned (low-sodium)

3 cups chicken broth , homemade or canned ( low-sodium )

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 YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon caraway seeds


Input: 1 large potato, peeled and quartered

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: 1/2 head Savoy cabbage, cored and cut into 2-inch chunks

1/2 head Savoy cabbage , cored and cut into 2-inch chunks

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 3 tablespoons heavy cream


Input: 5 teaspoons salt


Input: 3 slices bacon, diced


Input: 1/2 head green cabbage


Input: 1/2 head red cabbage


Input: 3 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped red onion or other mild onion

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME 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: 1/2 cup olive oil


Input: Salt and pepper to taste

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


Input: 1 teaspoon Italian seasoning, crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried basil, crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sprig fresh oregano, finely 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 (28-ounce) can crushed tomatoes with puree

1 ( 28-ounce ) can crushed tomatoes with puree

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Minced fresh parsley for garnish

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


Input: 1 (1-pound) can whole-leaf spinach

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: Salt and pepper to taste

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


Input: 1 teaspoon crushed red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red bell pepper


Input: 1 small red onion


Input: 1 small white onion


Input: Olive oil for frying


Input: 13 1/2-pound chicken, cut into eighths

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 or 5 small red potatoes (about 3 ounces each)

4 or 5 small red potatoes ( about 3 ounces each )

B-QTY O B-RANGE_END 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 NoCAP

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


Input: 1/8 to 1/4 teaspoon salt


Input: 1 teaspoon flour


Input: 1/4 teaspoon freshly ground pepper


Input: 1 (8-ounce) potato

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

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 teaspoon puréed garlic (2 large cloves, crushed through a garlic press)

1 teaspoon puréed garlic ( 2 large cloves , crushed through a garlic press )

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

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


Input: 4 whole cloves


Input: 4 egg yolks


Input: 1 cup sugar


Input: 1 tablespoon unflavored gelatin


Input: Vegetable oil or nonstick cooking spray

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: Grated zest of 1 lemon

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


Input: Assorted berries or cut fresh fruit for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 (3- to 4-pound) eye roast, with some fat on top

1 ( 3- to 4-pound ) eye roast , with some fat on top

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

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

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


Input: 1 fresh (cured but not smoked or dried) chorizo sausage, Portuguese-style chouriço or Polish-style kielbasa, the length of the eye roast

1 fresh ( cured but not smoked or dried ) chorizo sausage , Portuguese-style chouriço or Polish-style kielbasa , the length of the eye roast

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

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

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

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


Input: 2 large onions


Input: 6 large cloves garlic, crushed in a garlic press

6 large cloves garlic , crushed in a garlic press

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cumin


Input: 1 teaspoon salt, plus extra 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: 1/2 teaspoon freshly ground pepper, plus extra to taste

1/2 teaspoon freshly ground pepper , plus extra to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 egg yolks


Input: 1 3/4 cups whole milk


Input: 3 eggs


Input: 4 medium potatoes, peeled

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


Input: 2 pounds seeded, peeled fresh pumpkin or calabaza, butternut or other yellow winter squash, or 2 cups canned puréed pumpkin

2 pounds seeded , peeled fresh pumpkin or calabaza , butternut or other yellow winter squash , or 2 cups canned puréed pumpkin

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

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: 1 1/2 cups sugar


Input: 3 tablespoons olive oil


Input: 1/4 teaspoon paprika


Input: 1 tablespoon red-wine vinegar


Input: 1 cup milk


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: 12 ounces finely ground loose pork sausage

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 to 2 egg yolks


Input: 2 tablespoons finely chopped truffle peelings (optional)

2 tablespoons finely chopped truffle peelings ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon salt


Input: 1 beef fillet (about 3 pounds)

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons vegetable oil


Input: 2 whole eggs


Input: 4 cups sifted all-purpose flour


Input: 5 ounces butter, cold


Input: 12 radishes, trimmed


Input: 1 small head radicchio, leaves separated and halved

1 small head radicchio , leaves separated and halved

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: Salt to taste


Input: 4 egg yolks


Input: 8 tablespoons butter, at room temperature

8 tablespoons butter , at room temperature

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Input: 1 1/4 cups milk, or more to taste

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Input: 3 3/4 cups chicken broth


Input: 1 head cauliflower (about 2 pounds, untrimmed)

1 head cauliflower ( about 2 pounds , untrimmed )

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Input: Crystallized rose petals and shelled pistachios, for garnish (optional)

Crystallized rose petals and shelled pistachios , for garnish ( optional )

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Input: 12 anchovy fillets


Input: 4 cloves garlic, peeled and minced

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Input: 6 ounces Ligurian extra virgin olive oil

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Input: 1/2 pound unsalted butter


Input: 1 fennel bulb, sliced


Input: 1 red pepper, sliced


Input: 1 cup confectioners' sugar


Input: 2 tablespoons lemon juice


Input: 1 teaspoon rosewater


Input: 1/2 cup plus 1 tablespoon all-purpose flour

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Input: 1 cup finely ground blanched almonds

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Input: Juice and finely grated zest of 1 orange

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Input: 1 cup finely ground unsalted pistachios

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Input: 1 cup plus 1 tablespoon superfine sugar

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Input: 3 large eggs


Input: 1/2 teaspoon hot smoked paprika


Input: 1 1/4 cups fresh bread crumbs


Input: 1 lemon, halved


Input: 8 ounces butter


Input: Salt and freshly ground black pepper

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Input: 1 onion, thinly sliced into rings

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Input: 1/2 cup chopped parsley


Input: 3 small garlic cloves, minced

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Input: 5 tablespoons olive oil plus more for oiling baking dish

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Input: 4 mackerel fillets, pin bones removed

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Input: 1/2 teaspoon salt


Input: 1 tablespoon hot bean paste


Input: 6 tablespoons sweet rice wine (like Shaoxing wine)

6 tablespoons sweet rice wine ( like Shaoxing wine )

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Input: 1 1/2 teaspoons sugar


Input: 1 tablespoon minced ginger


Input: 1 1/2 cups finely chopped scallions (white and green sections)

1$1/2 cups finely chopped scallions ( white and green sections )

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Input: 1 tablespoon chili sauce


Input: 2 tablespoons vegetable oil


Input: 6 cups fish (or chicken) stock

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Input: 1 sea bass (1 1/2 to 2 pounds), cleaned, head and tail left on

1 sea bass ( 1$1/2 to 2 pounds ) , cleaned , head and tail left on

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Input: 2 cups loosely packed spinach, rinsed well and drained

2 cups loosely packed spinach , rinsed well and drained

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Input: 1/2 tablespoon light soy sauce


Input: 1 teaspoon sugar


Input: 1/2 sweet red pepper, cored and sliced lengthwise into 1/4-inch strips

1/2 sweet red pepper , cored and sliced lengthwise into 1/4-inch strips

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Input: 2 cups loosely packed Napa cabbage, sliced crosswise into 1/2-inch rounds

2 cups loosely packed Napa cabbage , sliced crosswise into 1/2-inch rounds

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Input: 1 teaspoon sesame oil


Input: 2/3 cups cubed yellow squash (peeled)

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Input: Freshly ground white pepper to taste

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Input: 2 scallions cut into 2-inch lengths

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Input: 1 tablespoon dark soy sauce


Input: 1/4 cup chicken stock


Input: 1 cup chives (Chinese flowering chives, if possible), cut into 2-inch lengths

1 cup chives ( Chinese flowering chives , if possible ) , cut into 2-inch lengths

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Input: 2 tablespoons vegetable oil


Input: 1 tablespoon chopped fresh rosemary


Input: 1 tablespoon coarse salt


Input: 1 pound Gorgonzola cheese


Input: 1 cup warm honey


Input: 1 1/2 teaspoons coarse salt