Input: 2 cups coarsely chopped onion (about 2 to 3 onions, depending on size)

2 cups coarsely chopped onion ( about 2 to 3 onions , depending on size )

B-NAME B-UNIT 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

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


Input: 2 teaspoons dried thyme


Input: 6 ounces day-old Tuscan bread (or equivalent)

6 ounces day-old Tuscan bread ( or equivalent )

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

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Input: 1 tablespoon rice vinegar


Input: 1 tablespoon soy sauce, low sodium

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

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Input: 1 cup seaweed salad, prepared (see note)

1 cup seaweed salad , prepared ( see note )

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: 3/4 cup goma kombu (seasoned seaweed, see note)

3/4 cup goma kombu ( seasoned seaweed , see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 tablespoons nori, cut in julienne (sold in sheets in Asian and health-food stores)

4 tablespoons nori , cut in julienne ( sold in sheets in Asian and health-food stores )

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

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


Input: 12 medium sea scallops


Input: 2 teaspoons miso paste


Input: 1 1/4 cups fish stock


Input: 1/8 teaspoon red pepper flakes, rinsed

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

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Input: 1 teaspoon Chinese black beans (available in Asian and health food stores)

1 teaspoon Chinese black beans ( available in Asian and health food stores )

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

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


Input: 12 medium shrimp, peeled and butterflied

12 medium shrimp , peeled and butterflied

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

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Input: 2 scallions, white part only, cut in 1-inch julienne

2 scallions , white part only , cut in 1-inch julienne

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: 2 ounces smoked cod roe, skinned

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons ground cardamom


Input: 1 tablespoon ground cinnamon


Input: 1 tablespoon ground cloves


Input: 1/4 cup kosher salt


Input: 1/4 cup olive oil


Input: 1/2 cup plain yogurt


Input: 2 tablespoons hijiki seaweed


Input: 3 ounces rice wine vinegar


Input: 2 ounces sake


Input: 1 ounce mirin (cooking sake)

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

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Input: 1 tablespoon fresh ginger, peeled and minced

1 tablespoon fresh ginger , peeled and minced

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

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Input: 1/2 teaspoon freshly cracked pepper


Input: 2 tablespoons cucumber, peeled and minced

2 tablespoons cucumber , peeled and minced

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

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Input: 24 oysters


Input: 3 tablespoons wasabi-cured flying fish roe (optional)

3 tablespoons wasabi-cured flying fish roe ( optional )

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

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Input: 4 5-ounce fillets of salmon, at room temperature for one hour

4 5-ounce fillets of salmon , at room temperature for one hour

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

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Input: 2 teaspoons ginger, peeled and chopped

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

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Input: 2 cloves garlic, peeledand sliced

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

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Input: Sprigs of chervil for garnishing


Input: 1 1/2 teaspoons olive oil


Input: 1/4 cup olive oil


Input: 1 egg, beaten


Input: 1 1/2 to 2 ounces dulse flakes, for coating

1$1/2 to 2 ounces dulse flakes , for coating

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

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Input: 1 tablespoon smoked dulse granules


Input: 1 teaspoon Cayenne pepper


Input: 1 cup flour


Input: 1 tablespoon coarse sea salt


Input: 2 tablespoons ground coriander


Input: 1/4 cup cayenne pepper


Input: cup roughly chopped fresh cilantro

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


Input: 1/4 cup minced ginger


Input: 1/4 cup minced garlic


Input: 1/4 cup ground cumin


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 boneless leg of lamb, 4 to 5 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon red pepper flakes


Input: 1 tablespoon kosher salt


Input: 1 tablespoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole chickens, 3 to 3 1/2 pounds each

2 whole chickens , 3 to 3$1/2 pounds each

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced garlic


Input: 2/3 cup mixed herbs: parsley, sage, rosemary and thyme or any combination, all roughly chopped

2/3 cup mixed herbs: parsley , sage , rosemary and thyme or any combination , all roughly chopped

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

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

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


Input: 3 tablespoons olive oil


Input: Pinch ground mace


Input: 1 tablespoon roughly chopped fresh basil

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

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: 4 duck breasts, 8 to 10 ounces each

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 nectarines, pitted and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup green grapes, halved

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cider vinegar


Input: 1/2 cup brown sugar


Input: Pinch ground allspice


Input: Pinch of mace


Input: 1 tablespoon olive oil


Input: 1 large red onion, peeled and diced fine

1 large red onion , peeled and diced fine

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

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Input: 1/4 cup red wine vinegar


Input: 1/2 cup ketchup


Input: 1/4 cup molasses


Input: 1 tablespoon allspice


Input: 2 tablespoons minced garlic


Input: 1/2 cup rum


Input: 2 tablespoons minced ginger


Input: 1 large yellow onion, peeled and diced

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

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Input: 4 double-thick rib or loin pork chops

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper 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 vegetable oil


Input: 1 teaspoon Dijon mustard


Input: 2 tablespoons good-quality mango or other chutney

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

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Input: 1/3 cup nonfat plain yogurt


Input: 1 tablespoon lemon juice


Input: 1 large clove garlic


Input: 2 ounces soft salad greens, like mesclun

2 ounces soft salad greens , like mesclun

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

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Input: 8 ounces fresh mushroom tortellini


Input: 1 teaspoon olive oil


Input: 8 ounces whole red or yellow bell peppers or 7 ounces chopped ready-cut peppers (1 2/3 cups)

8 ounces whole red or yellow bell peppers or 7 ounces chopped ready-cut peppers ( 1$2/3 cups )

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

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

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


Input: 1/4 teaspoon hot-pepper flakes


Input: 1 4-ounce piece of smoked turkey

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces green beans


Input: 6 ounces whole red onion or 5 ounces chopped ready-cut onion (1 1/4 cups)

6 ounces whole red onion or 5 ounces chopped ready-cut onion ( 1$1/4 cups )

B-QTY B-UNIT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-UNIT I-COMMENT I-COMMENT B-NAME B-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: 1 teaspoon sugar


Input: 3 tablespoons rice vinegar


Input: 4 tablespoons low-fat sour cream


Input: 12 ounces Kirby cucumbers


Input: 1 scallion


Input: 1 teaspoon white vinegar


Input: 4 whole wheat tortillas, preferably no fat added

4 whole wheat tortillas , preferably no fat added

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

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Input: 2 scallions


Input: 2 cups frozen corn kernels


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: 15-ounce can black beans, no salt added

15-ounce can black beans , no salt added

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups beer


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

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

B-QTY B-UNIT I-COMMENT B-NAME I-COMMENT I-COMMENT B-UNIT 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: 1 16-ounce can pureed tomatoes, no salt added

1 16-ounce can pureed tomatoes , no salt added

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon hot chili powder

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

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Input: 1 teaspoon ground cumin


Input: 1 large clove garlic


Input: 1/2 to 1 whole jalapeno


Input: 2 teaspoons olive oil


Input: 1 cup panko (Japanese bread crumbs)

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

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Input: Canola or corn oil for frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 5 large eggs


Input: 1 tablespoon curry powder


Input: 1/2 cup dry bread crumbs


Input: 1 jalapeño pepper, seeded and finely chopped

1 jalapeño pepper , seeded and finely chopped

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

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Input: 1 bunch scallions, finely sliced

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

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Input: 1 red bell pepper, finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound crabmeat, preferably jumbo lump

1 pound crabmeat , preferably jumbo lump

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 1/2 cups sweet corn kernels, fresh or frozen and thawed

1$1/2 cups sweet corn kernels , fresh or frozen and thawed

B-QTY B-UNIT B-NAME I-NAME I-NAME O 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: Salt


Input: 1/2 cup finely grated Parmesan


Input: 2 cups Arborio rice


Input: Meat from 3 confit duck legs, chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped onion


Input: 1 tablespoon olive oil


Input: 8 tablespoons unsalted butter


Input: 5 dried shiitake mushrooms


Input: 8 to 10 cups chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons thinly sliced chives


Input: 1/4 Granny Smith apple, peeled and cut into matchsticks

1/4 Granny Smith apple , peeled and cut into matchsticks

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper


Input: Fleur de sel


Input: White pepper


Input: 12 almonds


Input: 3 teaspoons olive oil


Input: Half a lemon


Input: 1 1/2 pounds skinless halibut fillet (from the head end of the fish), cut into 4 equal pieces

1$1/2 pounds skinless halibut fillet ( from the head end of the fish ) , cut into 4 equal pieces

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

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


Input: 1 small fennel bulb, finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, finely minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 1 cup creme fraiche


Input: A pinch of saffron


Input: 4 teaspoons caviar (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 8 ounces cooked beets (or one 15-ounce can, drained)

8 ounces cooked beets ( or one 15-ounce can , drained )

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 NoCAP NoCAP

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


Input: 2 teaspoons minced or grated ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup hot vegetable broth


Input: 4 teaspoons lemon juice


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 ripe mango


Input: 1 cup blueberries


Input: 1/2 cup pomegranate seeds


Input: 2 teaspoons lime juice


Input: 1/2 cup (about 1/3 ounce) dried arame seaweed (available in health food stores)

1/2 cup ( about 1/3 ounce ) dried arame seaweed ( available in health food stores )

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

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

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


Input: 4 tablespoons olive oil


Input: 1 onion, finely chopped


Input: 1 tablespoon apple cider vinegar


Input: 2 tablespoons tamari


Input: 6 cups cooked organic short-grain brown rice, at room temperature

6 cups cooked organic short-grain brown rice , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 licorice sticks


Input: 1 pinch freshly grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon very thinly sliced mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 inner stalk celery


Input: 1/4 cup thinly sliced red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 haricots verts, tops removed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart half-and-half


Input: Kosher salt


Input: 16 to 20 large leaves fresh spinach

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 12 scallops, finely minced


Input: 16 fresh asparagus points, lightly blanched

16 fresh asparagus points , lightly blanched

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart mixed greens of different flavors, including, if available, mache and curly endive, washed and dried

1 quart mixed greens of different flavors , including , if available , mache and curly endive , washed and dried

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

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Input: 6 tablespoons butter


Input: 2 dozen oysters, with their liquor

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Input: 1 fresh truffle


Input: 8 cups stale bread, cut into 1/2-inch cubes, toasted lightly

8 cups stale bread , cut into 1/2-inch cubes , toasted lightly

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

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Input: 1/2 cup chicken broth, plus another 1/2 cup if stuffing is not cooked in turkey

1/2 cup chicken broth , plus another 1/2 cup if stuffing is not cooked in turkey

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Input: 1 pint shucked oysters with liquid

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Input: Dash of Tabasco sauce


Input: 1/2 pound chanterelles


Input: 1/2 pound shiitakes


Input: 1/2 pound dried figs


Input: 1 cup Madeira


Input: 1/4 pound prosciutto, minced


Input: 1 cup toasted pecans, chopped

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Input: 2 tablespoons fresh lemon juice


Input: 6 tablespoons peanut oil


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: 2 teaspoons dried thyme


Input: 1 teaspoon dried rosemary


Input: 1 teaspoon sage


Input: 1 medium-size onion, minced

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


Input: 1 cup minced Italian parsley


Input: 1 cup minced celery, including leaves

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Input: 1 tablespoon salt, or to taste

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Input: 1 1/2 teaspoons pepper


Input: 1 teaspoon black pepper


Input: Dash of Tabasco sauce


Input: 1 cup chicken broth if stuffing is not cooked in turkey

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

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Input: 1/4 pound butter


Input: 2 cups stale white bread crumbs

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Input: 1 tablespoon salt


Input: 6 cups stale crumbled corn bread

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Input: 2 cups stale bread crumbs


Input: 12 chestnuts, boiled, peeled and sliced

12 chestnuts , boiled , peeled and sliced

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Input: 2 cups pine nuts, toasted

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Input: 6 large potatoes, 6 to 8 ounces each, peeled

6 large potatoes , 6 to 8 ounces each , peeled

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Input: 3 celery roots, peeled


Input: 4 carrots, trimmed and peeled

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Input: 1/2 cup butter, plus 3 tablespoons if stuffing is not cooked in turkey (see note)

1/2 cup butter , plus 3 tablespoons if stuffing is not cooked in turkey ( see note )

O O B-NAME O O O B-UNIT 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 scallions, chopped


Input: 1/4 cup chopped parsley


Input: 2 ribs celery with leaves, chopped

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Input: 1 medium-size red bell pepper, cored and chopped

1 medium-size red bell pepper , cored and chopped

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Input: 1 pound sweet breakfast sausage meat

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Input: 1 medium-size onion, chopped

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


Input: 6 slices bacon, diced


Input: 1/4 cup minced chives


Input: 1/4 pound sweet butter


Input: 1 1/2 teaspoons pepper


Input: 1 tablespoon salt, or to taste

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Input: 1 cup chicken broth


Input: 1 cup minced Italian parsley


Input: 1 teaspoon dried mint


Input: 1 teaspoon dried thyme


Input: 1 teaspoon allspice


Input: 1 teaspoon cumin


Input: 1/2 cup Cognac or brandy


Input: 1 tablespoon salt or to taste

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Input: 1 1/2 teaspoons freshly ground black pepper or to taste

1$1/2 teaspoons freshly ground black pepper or to taste

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Input: 6 cups stale bread crumbs


Input: 9 chicken livers, chopped


Input: 1 veal kidney (about 2 pounds), chopped

1 veal kidney ( about 2 pounds ) , chopped

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Input: 2 links sweet Italian sausage, casing removed

2 links sweet Italian sausage , casing removed

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Input: 1/4 pound ground beef


Input: 1/4 pound ground veal


Input: 1 medium-size onion, chopped

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


Input: 2 ribs celery, chopped


Input: 1 clove garlic, minced


Input: 1 cup sliced mushrooms


Input: 3 tablespoons sweet butter


Input: 4 cups cold water


Input: 6 thick slices bacon


Input: 1 cup chicken fat


Input: 2 whole cloves


Input: Giblets from 1 turkey


Input: Salt to taste


Input: 1 clove garlic, crushed


Input: 12 peppercorns, crushed


Input: 1/2 teaspoon dried thyme


Input: 1/2 bay leaf


Input: 1/2 cup coarsely chopped celery


Input: 1/2 cup coarsely chopped carrot


Input: 8 cups water


Input: 1 three-and-one-half-pound chicken


Input: 1 cup heavy cream, whipped

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Input: 2 tablespoons bread crumbs


Input: 6 egg whites


Input: Grated rind of 1/2 lemon

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


Input: 1/3 cup ground almonds


Input: 6 ounces semisweet chocolate, melted and cooled

6 ounces semisweet chocolate , melted and cooled

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Input: 6 egg yolks


Input: 1 cup milk


Input: 6 tablespoons softened butter


Input: 3/4 cup sugar


Input: 8 slices firm white bread (not thin slices)

8 slices firm white bread ( not thin slices )

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Input: 1/4 teaspoon ground ginger


Input: A few sprigs of cilantro to yield 2 tablespoons chopped

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Input: 6 tablespoons butter


Input: 3 cups apples, peeled, cored and sliced

3 cups apples , peeled , cored and sliced

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Input: 3 tablespoons plus 1/2 cup sugar

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Input: 1 teaspoon vanilla extract


Input: 2 cups milk


Input: 3 1/2 cups firm-textured white bread in 1/2-inch cubes

3$1/2 cups firm-textured white bread in 1/2-inch cubes

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Input: 3 eggs


Input: 1/2 cup finely diced crystalized ginger

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Input: 1/8 teaspoon salt


Input: 10 ounces raw shrimp


Input: 1/2 pound ripe cherry tomatoes


Input: 1/2 cup crushed no-salt-added canned tomatoes

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Input: 1/2 teaspoon ground coriander


Input: 1/8 to 1/4 teaspoon hot pepper flakes

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Input: 1/2 bay leaf


Input: 1/2 teaspoon cumin


Input: 1/8 teaspoon cloves


Input: 1/4 teaspoon cardamom


Input: 2 teaspoons canola oil


Input: 16 ounces whole green peppers or 14 ounces coarsely chopped ready-cut green peppers (4 cups)

16 ounces whole green peppers or 14 ounces coarsely chopped ready-cut green peppers ( 4 cups )

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

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Input: 1 large clove garlic


Input: 1 cup long-grain rice


Input: 2 cups water


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

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

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Input: Enough fresh or frozen ginger to yield 1 tablespoon, coarsely grated

Enough fresh or frozen ginger to yield 1 tablespoon , coarsely grated

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

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Input: White pepper to taste


Input: 1 tablespoon minced fresh dill and 2 large or 4 small old potatoes, peeled, cut in half if large, and boiled for garnishes

1 tablespoon minced fresh dill and 2 large or 4 small old potatoes , peeled , cut in half if large , and boiled for garnishes

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

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Input: 20 minutes in hot water

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


Input: 2 tablespoons well-washed medium pearl barley

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Input: 1 root of Italian parsley, if available

1 root of Italian parsley , if available

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Input: 1/2 small knob celery, peeled, if available

1/2 small knob celery , peeled , if available

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Input: 2 or 3 sprigs parsley


Input: 3 dried Polish mushroom caps, soaked

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Input: 2 to 2 1/2 pieces first-cut beef flanken

2 to 2$1/2 pieces first-cut beef flanken

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Input: Salt


Input: 1 1/2 to 2 quarts water


Input: 1 carrot, scraped and cut in half vertically

1 carrot , scraped and cut in half vertically

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Input: 1 stalk celery with leaves


Input: 1 small onion, peeled

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Input: 2-inch pieces of parsnip and/or petrouchka

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

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Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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


Input: 3 tablespoons butter


Input: 1 hard-cooked egg, put through a sieve

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Input: Freshly ground pepper to taste


Input: 2 tablespoons butter


Input: 1 bay leaf


Input: 1/4 cup plus 1 tablespoon finely chopped parsley

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Input: 2 eggs, lightly beaten


Input: 1 cup fine fresh bread crumbs

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Input: 1 tablespoon grated Parmesan cheese


Input: 1 tablespoon olive oil


Input: 1 1/2 pounds fresh broccoli


Input: 1/2 teaspoon dried thyme


Input: Salt to taste, if desired

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Input: 1/4 pound mushrooms, thinly sliced

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Input: 1/2 pound lean pork, cut into cubes

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Input: 5 tablespoons butter


Input: 5 tablespoons Calvados


Input: 3 eggs, separated


Input: 1 cup sugar


Input: 3 tablespoons vegetable oil


Input: 1/2 cup heavy cream


Input: 1 package yeast


Input: 1 cup all-purpose flour


Input: 8 medium to large tomatoes, about 3 1/2 pounds

8 medium to large tomatoes , about 3$1/2 pounds

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

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Input: 1/4 pound sausage meat in bulk

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Input: 1 1/2 cups finely chopped onion


Input: 2 teaspoons finely minced garlic


Input: 1 pound apples


Input: 2 cups chicken broth


Input: 1 cup white wine


Input: 3 tablespoons oil


Input: 4 tablespoons butter


Input: 4 cloves of garlic, chopped

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Input: Salt and pepper


Input: 8 portions veal cutlets, well pounded (no more than 1/4 inch thick and about 3 by 5 inches)

8 portions veal cutlets , well pounded ( no more than 1/4 inch thick and about 3 by 5 inches )

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 medium onion, chopped

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


Input: 1/2 cup of parsley, chopped

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Input: 1 head of lettuce


Input: 1 large ripe tomato


Input: 1/4 pound ground veal


Input: 1/2 cup chopped prosciutto


Input: 2 extra large pita bread (or four individually sized)

2 extra large pita bread ( or four individually sized )

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Input: Juice of 1/2 lemon


Input: 1 ripe avocado


Input: 6 leaves fresh mint (or 2 teaspoons dry mint)

6 leaves fresh mint ( or 2 teaspoons dry mint )

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Input: 1 cup plain yogurt


Input: Salt and pepper to taste

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


Input: 4 medium-size skinless and boneless chicken breasts

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

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Input: 2 teaspoons rosemary


Input: 4 cloves garlic, whole


Input: 2 cups white wine


Input: Salt and pepper


Input: 1 cup of chopped walnuts


Input: 1 tablespoon green pepper mustard


Input: 2 tablespoons cider vinegar


Input: Juice of 1 lemon


Input: 2 apples


Input: 10 radishes


Input: 1 stalk celery


Input: 3 ripe tomatoes


Input: 1 large head Boston or bibb lettuce

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Input: 1 tablespoon buttermilk


Input: 1/2 cup olive oil


Input: 1 lemon


Input: Salt and pepper


Input: 1 cup heavy cream


Input: 4 cloves garlic chopped fine


Input: 1/2 cup tomato paste


Input: 3 tablespoons basil, fresh or dried, chopped

3 tablespoons basil , fresh or dried , chopped

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Input: 2 tablespoons olive oil


Input: 1 cup Swiss cheese finely grated

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Input: 1 cup Parmesan cheese finely grated

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Input: 1 cup other grated cheeses (optional)

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Input: Salt and pepper to taste

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


Input: 2 cups water


Input: 1 cup precooked couscous


Input: 4 stalks of celery


Input: 2 tomatoes


Input: 1 medium-size head of red leaf or Romaine lettuce

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Input: 4 scallions


Input: 3 whole cloves garlic


Input: 1/2 medium-size onion, diced

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Input: 1/4 cup fresh parsley leaves, whole

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Input: 2 pounds mussels


Input: 1 cup white wine


Input: 1 1/4 pounds canned red kidney beans

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

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Input: 1 cup diced carrots


Input: 1 cup diced potatoes


Input: 1 cup diced onions


Input: 1 1/2 cups diced green beans


Input: 2 cups diced zucchini


Input: 3/4 teaspooon soy sauce Scant


Input: 1/8 teaspoon dry mustard


Input: 4 quarts water


Input: 1 1/2 teaspoons vinegar


Input: 1 1/2 teaspoons orange juice


Input: 1 orange, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon salad oil


Input: 4 water chestnuts, diced


Input: Salt and freshly ground black pepper to taste

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

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Input: 3 ounces fresh spinach, washed, drained, stems removed

3 ounces fresh spinach , washed , drained , stems removed

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

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Input: 4 medium mushrooms


Input: 1/2 cup coarsely chopped walnuts


Input: 1 pound zucchini


Input: 4 tablespoons butter


Input: Salt and pepper to taste

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


Input: 1/2 cup brown rice


Input: 1 cup water


Input: 1/2 cup chopped green onions


Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 1 one-pound eggplant, peeled and cut in strips 3 inches long and 1/2 inch wide

1 one-pound eggplant , peeled and cut in strips 3 inches long and 1/2 inch wide

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

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Input: 1/2 cup chicken broth


Input: 1 to 2 teaspoons soy sauce

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

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Input: 1/2 cup plain yogurt


Input: 1/4 cup dry white wine or vermouth

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

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Input: 2 tablespoons tomato paste


Input: 1 tablespoon capers


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

1$1/2 teaspoons fresh rosemary minced or 1/2 teaspoon dried

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

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Input: 1 pound boneless fresh turkey breast, cut in medium-thick slices

1 pound boneless fresh turkey breast , cut in medium-thick slices

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 very large tomato or 2 small tomatoes

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

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Input: 1 large fresh tomato, cubed

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

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Input: 2 tablespoons oil


Input: 1 teaspoon Hungarian sweet paprika


Input: 1 large onion, coarsely chopped

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

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Input: 1 to 2 tablespoons minced fresh dill

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

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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: 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: 10 ounces new potatoes, about 6 golf-ball size

10 ounces new potatoes , about 6 golf-ball size

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

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Input: 4 teaspoons Gorgonzola


Input: 2 teaspoons chopped fresh basil


Input: 3 to 3 1/2 pound chicken, cut in serving pieces

3 to 3$1/2 pound chicken , cut in serving pieces

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

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Input: 1 small clove garlic, crushed

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

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Input: 2 tablespoons lime juice


Input: 1/3 cup honey


Input: 2 1/2 teaspoons cinnamon


Input: 1/2 cup dry sherry


Input: 2 to 4 corn or flour tortillas

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

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Input: 1 ripe, medium avocado

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


Input: 8 medium mushrooms


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: 1/4 teaspoon ground cumin


Input: 3 tablespoons light olive oil


Input: 2 tablespoons red wine 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

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Input: 1 cup dry red wine


Input: 4 tablespoons coffee


Input: 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves

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

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Input: 1 tablespoon chopped fresh basil or 1 teaspoon dried basil

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

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Input: 1/2 of Basic Meat Sauce recipe

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 12-ounce can tomato paste

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


Input: 4 cloves garlic, minced


Input: 6 fresh ripe medium tomatoes, coarsely chopped

6 fresh ripe medium tomatoes , coarsely chopped

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

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Input: 1 small clove garlic, finely minced

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

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Input: 2 pounds ground beef


Input: 2 large onions, chopped

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


Input: 1/2 teaspoon lemon juice


Input: 1/4 teaspoon minced chives


Input: 1/4 teaspoon dry mustard


Input: 1/8 teaspoon paprika


Input: Meat Sauce (see Basic Meat Sauce recipe)

Meat Sauce ( see Basic Meat Sauce recipe )

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

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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: 1/2 cup plain yogurt


Input: 3 or 4 small pickling (Kirby) cucumbers or 1 large

3 or 4 small pickling ( Kirby ) cucumbers or 1 large

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

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Input: 1/4 cup fresly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: Water


Input: Meat Sauce (see Basic Meat Sauce recipe)

Meat Sauce ( see Basic Meat Sauce recipe )

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

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Input: 1/4 cup fresly grated Parmesan cheese

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

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Input: Salt to taste


Input: Water


Input: 1/2 cup finely chopped onion


Input: 2 cloves garlic, minced


Input: 1 1/2 cups arborio rice


Input: 1/3 cup dry white wine


Input: Freshly grated Parmesan cheese


Input: 1 small spaghetti squash, about 2 pounds

1 small spaghetti squash , about 2 pounds

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

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Input: 1 tablespoon chopped fresh chervil


Input: 4 ounces dried morels


Input: 2 cups hot water


Input: 3 1/2 to 4 cups chicken stock

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

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Input: 2 tablespoons unsalted butter


Input: 1 pound pencil-slim asparagus


Input: Freshly ground black pepper


Input: 1 tablespoon white-wine vinegar


Input: 2 tablespoons dry white wine


Input: Salt


Input: 9 tablespoons softened unsalted butter, in small pats

9 tablespoons softened unsalted butter , in small pats

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

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Input: 1 cup boiling water


Input: 1 ounce fresh morels, rinsed and shaken dry

1 ounce fresh morels , rinsed and shaken dry

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

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Input: 1 teaspoon finely minced fresh shallots

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

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Input: 1 ounce dried morels


Input: 4 eggs, beaten


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 tablespoons unsalted butter


Input: 3 eggs, separated


Input: 3/4 cup sugar


Input: 3/4 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 3/4 cup sifted cake flour


Input: 1 teaspoon cinnamon


Input: 3/4 cup dark brown sugar


Input: 4 apples, peeled, cored and in 1/2-inch-thick slices

4 apples , peeled , cored and in 1/2-inch-thick slices

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

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Input: 6 tablespoons butter


Input: Whipped cream


Input: 4 eggs


Input: 1 teaspoon vanilla extract


Input: Pinch of nutmeg


Input: 1 to 1 1/2 cups sugar


Input: Grated rind of 1 lemon

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


Input: 1/4 cup butter, in small pieces

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

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Input: 3 eggs


Input: 1 cup sugar


Input: 5 large, tart apples Pastry for 9-inch tart shell

5 large , tart apples Pastry for 9-inch tart shell

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

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Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1/2 cup whole wheat flour


Input: 2 tablespoons dark rum


Input: 1/2 cup raisins


Input: 1/2 cup all-purpose flour


Input: 1/2 cup honey


Input: 2 tablespoons fresh lemon juice


Input: 1 cup light brown sugar


Input: 4 cups sliced peeled tart apples

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

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Input: 1/4 cup melted butter


Input: 1 tablespoon chopped fresh dill


Input: 1 pound fresh fettuccine


Input: 1 teaspoon fresh lemon juice


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 tablespoon minced shallots


Input: 1 1/2 cups heavy cream


Input: 1 smoked trout, skinned, boned and broken in chunks

1 smoked trout , skinned , boned and broken in chunks

B-QTY 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: 2 tablespoons unsalted butter


Input: Freshly grated Swiss cheese (optional)

Freshly grated Swiss cheese ( optional )

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

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Input: 1 pound medium asparagus


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 butter or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup thinly sliced onions


Input: 5 matzohs


Input: 6 eggs, beaten


Input: 2 cloves garlic, sliced


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: 1/3 cup chopped scallions


Input: 1/2 pound medium asparagus


Input: 1/2 tablespoon mustard


Input: 2 tablespoons extra-virgin olive oil


Input: 2 tablespoons fresh lemon juice


Input: 1 pound medium-thick asparagus


Input: Salt


Input: 1 large pinch saffron or 1 teaspoon turmeric or curry powder

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 1 cup coconut milk


Input: 3 limes


Input: 2 pounds peeled shrimp


Input: 1 dried chili


Input: 4 stalks lemon grass


Input: 2 tablespoons nam pla (Asian fish sauce)

2 tablespoons nam pla ( Asian fish sauce )

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

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Input: 4 ounces chanterelle mushrooms


Input: 4 ounces shiitake mushrooms, stems removed

4 ounces shiitake mushrooms , stems removed

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

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Input: 2 small red onions, each cut into 8 wedges

2 small red onions , each cut into 8 wedges

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

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Input: 4 small (4- to 5-inch) portobello mushrooms, stems removed

4 small ( 4- to 5-inch ) portobello mushrooms , stems removed

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

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Input: 2 tablespoons olive oil, plus more for brushing the mushrooms

2 tablespoons olive oil , plus more for brushing the mushrooms

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 tablespoons chopped parsley


Input: 1 1/2 pounds portobellos, stems trimmed

1$1/2 pounds portobellos , stems trimmed

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

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Input: 2 tablespoons olive oil


Input: 1 1/2 shallots, minced


Input: 2 cloves garlic, minced


Input: 1 tablespoon sherry 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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped parsley for garnish


Input: 1 1/2 pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced

1$1/2 pounds ( 4 medium ) Yukon gold potatoes , peeled and thinly sliced

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

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


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 1/4 teaspoons salt


Input: 1 tablespoon fresh thyme, plus more for garnish

1 tablespoon fresh thyme , plus more for garnish

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 1 tablespoon fresh lemon juice


Input: 5 tablespoons olive oil


Input: 3 small tomatoes, halved

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


Input: Chopped parsley for garnish


Input: 4 medium (5-inch) portobello mushroom caps

4 medium ( 5-inch ) portobello mushroom caps

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups Portobello Caviar, prepared without parsley (see above)

2 cups Portobello Caviar , prepared without parsley ( see above )

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 YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: Freshly ground black pepper


Input: 1 teaspoon chopped thyme leaves


Input: 3 eggs


Input: 1/3 cup sour cream, plus more for garnish

1/3 cup sour cream , plus more for garnish

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

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Input: 1 3/4 teaspoons salt, plus more salt to taste

1$3/4 teaspoons salt , plus more salt to taste

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

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Input: 2 eggs


Input: 1 medium bulb fennel, green top removed

1 medium bulb fennel , green top removed

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

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Input: 3/4 pound young, tender spinach leaves, washed and stems removed

3/4 pound young , tender spinach leaves , washed and stems removed

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


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons capers, coarsely chopped

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

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Input: 3 tablespoons lemon juice


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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon kosher salt , plus more to taste

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: 4 large (6-inch) portobello mushrooms, stems removed

4 large ( 6-inch ) portobello mushrooms , stems removed

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups bread crumbs


Input: 3 tablespoons milk


Input: 4 medium (5-inch) portobello mushrooms, stems removed

4 medium ( 5-inch ) portobello mushrooms , stems removed

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

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Input: 3/4 cup extra-virgin olive oil


Input: Freshly ground black pepper


Input: 2 teaspoons salt


Input: 1 small clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons quality balsamic vinegar


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 8-ounce piece Parmesan cheese

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


Input: 1 tablespoon Dijon mustard


Input: 5 tablespoons balsamic vinegar


Input: 3 tablespoons olive oil


Input: 1 1/4 pounds ripe plum or field tomatoes

1$1/4 pounds ripe plum or field tomatoes

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

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Input: 1 1/2 teaspoons Dijon mustard


Input: 1 1/2 cups nonfat plain yogurt


Input: 2 tablespoons chopped fresh basil


Input: 3 whole roasted peppers


Input: 15 small black Italian, French or Greek olives, pitted

15 small black Italian , French or Greek olives , pitted

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

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Input: 1 large clove garlic, minced

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Input: 1 large shallot, minced

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


Input: 1 pound skinless, boneless chicken breasts

1 pound skinless , boneless chicken breasts

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

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Input: 1 pound ripe field tomatoes, squeezed and chopped fine

1 pound ripe field tomatoes , squeezed and chopped fine

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 pound yellow or red bell peppers, chopped fine

1 pound yellow or red bell peppers , chopped fine

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

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Input: 4 teaspoons maple syrup


Input: 1 1/2 pounds tiny new potatoes


Input: 2 teaspoons olive oil


Input: 2 tablespoons chopped cilantro


Input: 2 tablespoons lime juice


Input: 2 pounds nectarines, chopped fine

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

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Input: 1 jalapeno or serrano chili pepper, minced

1 jalapeno or serrano chili pepper , minced

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

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Input: 1 cup fresh orange juice


Input: 1 teaspoon hot chili powder


Input: 2 teaspoons ground cumin


Input: 2 tablespoons raspberry vinegar or dry sherry

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

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Input: 1 pound pork tenderloin (about 2 tenderloins)

1 pound pork tenderloin ( about 2 tenderloins )

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

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Input: 2 tablespoons honey


Input: 1 teaspoon ground cumin


Input: 1/3 cup extra-virgin olive oil


Input: 4 teaspoons reduced-sodium soy sauce


Input: 1 tablespoon chopped chives


Input: Course salt and freshly ground pepper to taste

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

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Input: 2 tablespoons fresh lemon juice


Input: 5 large mint leaves


Input: 1 small handful parsley


Input: 10 fresh basil leaves


Input: 4 sprigs watercress, plus additional watercress for garnish

4 sprigs watercress , plus additional watercress for garnish

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

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Input: 3 pounds asparagus


Input: Freshly grated Parmesan cheese


Input: Fresh tarragon leaves to garnish

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


Input: 1 1/2 pounds of asparagus


Input: 12 ounces fettucine


Input: 3 tablespoons unsalted butter


Input: 1 garlic clove, minced


Input: 3 shallots, chopped


Input: 6 ounces prosciutto or cooked shrimp, coarsely chopped

6 ounces prosciutto or cooked shrimp , coarsely chopped

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

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Input: 1 cup heavy cream


Input: Course salt and freshly ground pepper to taste

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

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Input: Course salt and freshly ground pepper to taste

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

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Input: 1 1/2 pounds asparagus


Input: 2 red bell peppers


Input: 1/2 cup olive oil


Input: Balsamic vinegar to taste


Input: 4 tablespoons unsalted butter


Input: 2 tablespoons annatto seeds (about 1/2 ounce)

2 tablespoons annatto seeds ( about 1/2 ounce )

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Input: 2 large onions, peeled and finely diced

2 large onions , peeled and finely diced

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

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Input: 5 large garlic cloves, smashed, peeled and chopped

5 large garlic cloves , smashed , peeled and chopped

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Input: 1 1/3 cups quinoa, rinsed well in sieve

1$1/3 cups quinoa , rinsed well in sieve

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

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Input: 3 medium white potatoes, peeled and chopped into 1-inch dice (optional)

3 medium white potatoes , peeled and chopped into 1-inch dice ( optional )

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

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Input: 1 12-ounce package fried pork rinds (optional)

1 12-ounce package fried pork rinds ( optional )

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

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Input: 3 sprigs cilantro


Input: 2 1/2 teaspoons kosher salt


Input: Freshly ground black pepper, to taste

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

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Input: 2 cups milk


Input: 1 cup shelled peanuts (about 1/2 pound unshelled), optional

1 cup shelled peanuts ( about 1/2 pound unshelled ) , optional

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

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Input: Freshly ground black pepper, to taste

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

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Input: 1/4 cup tarragon leaves


Input: 1 cup heavy cream


Input: 1 tablespoon cornstarch


Input: 2 teaspoons kosher salt, or to taste

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

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Input: 1 cup white wine


Input: 3 large endive, trimmed and cut crosswise into 1/2-inch pieces

3 large endive , trimmed and cut crosswise into 1/2-inch pieces

B-QTY 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: 3 medium shallots, peeled and coarsely chopped

3 medium shallots , peeled and coarsely chopped

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

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Input: 3 heaping tablespoons very thinly sliced scallion greens

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

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Input: 2 pounds sea scallops, small connective muscle removed and reserved

2 pounds sea scallops , small connective muscle removed and reserved

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 tablespoons coarsely chopped dill fronds

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

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Input: 2 tablespoons finely chopped celery leaves

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

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Input: Freshly ground black pepper, to taste

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

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Input: 2/3 cup shelled peas or frozen baby peas, defrosted under warm running water

2/3 cup shelled peas or frozen baby peas , defrosted under warm running water

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

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Input: 1 small bunch asparagus, woody portion of stem snapped off, remaining portion peeled and cut into 1-inch lengths

1 small bunch asparagus , woody portion of stem snapped off , remaining portion peeled and cut into 1-inch lengths

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

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

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Input: 1 10-ounce package frozen baby lima beans, defrosted under warm running water

1 10-ounce package frozen baby lima beans , defrosted under warm running water

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

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Input: 2 large bunches celery, trimmed and cut crosswise into 1/2-inch lengths

2 large bunches celery , trimmed and cut crosswise into 1/2-inch lengths

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

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Input: 2 teaspoons kosher salt


Input: 2 to 3 tablespoons vegetable oil

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Input: 1/2 teaspoon ground mace


Input: 2 1/4 cups (1 pound) yellow split peas, rinsed

2$1/4 cups ( 1 pound ) yellow split peas , rinsed

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

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Input: 4 cups chicken or vegetable stock (may be made from concentrate), more as needed

4 cups chicken or vegetable stock ( may be made from concentrate ) , more as needed

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 I-COMMENT I-COMMENT I-COMMENT

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Input: 2 bay leaves


Input: Approximately 8 frankfurters, cut into 1-inch pieces

Approximately 8 frankfurters , cut into 1-inch pieces

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

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Input: 1 carrot, peeled and cut into chunks

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

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Input: 1 stalk celery, cut into chunks

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

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Input: 1 clove garlic, peeled


Input: 1 onion, peeled and cut into chunks

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

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Input: 1 cup roughly chopped fresh parsley

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

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Input: 2 shallots, thinly sliced


Input: 2 teaspoons capers


Input: 1 1/2 tablespoons extra virgin olive oil

1$1/2 tablespoons extra virgin olive oil

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

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Input: 2 teaspoons fresh lemon juice


Input: Coarse sea salt to taste

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


Input: At least 4 1/2-inch-thick slices of crusty bread, toasted

At least 4$1/2-inch-thick slices of crusty bread , toasted

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

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Input: 1 1/2 lemons


Input: 16 baby artichokes


Input: 2 tablespoons extra virgin olive oil plus some for drizzling

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

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Input: 2 cloves garlic, peeled and sliced

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

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Input: 1/2 cup fresh orange juice


Input: 1 teaspoon salt or to taste

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

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Input: 1/2 teaspoon pepper


Input: 2 thin-skinned oranges, peeled and sectioned

2 thin-skinned oranges , peeled and sectioned

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

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Input: Pinch of ground coriander


Input: 1 tablespoon sugar


Input: 4 sprigs fresh mint


Input: 12 baby artichokes


Input: 1 lemon


Input: 3 to 4 tablespoons olive oil

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Input: 3 cloves garlic, chopped


Input: 2 tablespoons Italian parsley


Input: Sea salt and freshly ground pepper to taste

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

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Input: 3 cups chicken stock or broth

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

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Input: 1 scant tablespoon tom yum paste (available in Asian markets and speciality stores)

1 scant tablespoon tom yum paste ( available in Asian markets and speciality stores )

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Input: 2 fresh kaffir lime leaves, finely chopped

2 fresh kaffir lime leaves , finely chopped

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

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Input: 1 stalk lemon grass, tender inner part only, roughly chopped

1 stalk lemon grass , tender inner part only , roughly chopped

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

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Input: Juice of half a lime


Input: 2 tablespoons fish sauce


Input: 1 small red Thai chili, finely chopped

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

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Input: 1/2 teaspoon sugar


Input: 2 ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced

2 ounces enoki mushrooms , trimmed , or 1 cup button mushrooms , sliced

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

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Input: 2 to 3 tablespoons grated Parmesan cheese

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

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Input: Chicken or vegetable stock concentrate (powder, paste or cube)

Chicken or vegetable stock concentrate ( powder , paste or cube )

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

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Input: 4 cups (two 10-ounce packages) frozen peas

4 cups ( two 10-ounce packages ) frozen peas

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

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Input: 2 scallions, finely sliced


Input: 1 tablespoon garlic-infused oil


Input: 2 tablespoons chopped fresh cilantro


Input: 2 scallions, cut into short lengths and then into strips

2 scallions , cut into short lengths and then into strips

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces raw shrimp, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total

8 to 12 center-cut beef or veal marrow bones , 3 inches long , 3 to 4 pounds total

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

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Input: 1/2 cup white wine


Input: 1 tablespoon butter


Input: 2 teaspoons chopped fresh thyme


Input: 1 cup grated Parmigiano-Reggiano cheese


Input: 1 cup barley, rinsed


Input: 5 cups chicken broth


Input: 1/2 cup chopped onion


Input: 2 cloves garlic, chopped


Input: 2 tablespoons olive oil


Input: 1 large garlic clove, peeled and minced

1 large garlic clove , peeled and minced

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Input: 1 cup dried porcini


Input: 1/3 cup olive oil


Input: Freshly grated imported Parmesan, preferably parmigiano reggiano, or Romano cheese

Freshly grated imported Parmesan , preferably parmigiano reggiano , or Romano cheese

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

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Input: Freshly ground black pepper


Input: Salt, if desired


Input: 2 to 3 medium potatoes, peeled and diced

2 to 3 medium potatoes , peeled and diced

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Input: 2 large carrots, peeled and chopped

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Input: 5 to 6 large kale leaves, torn into two-inch pieces (about 3 cups)

5 to 6 large kale leaves , torn into two-inch pieces ( about 3 cups )

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Input: 6 cups beef or chicken stock, de greased, or vegetable broth

6 cups beef or chicken stock , de greased , or vegetable broth

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Input: 3/4 cup dried cannellini or Great Northern beans

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Input: 9 to 10 slices good-quality white bread, preferably stale

9 to 10 slices good-quality white bread , preferably stale

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Input: Salt, if desired


Input: Freshly ground white pepper


Input: 5 to 6 tablespoons butter


Input: 3 tablespoons all-purpose flour


Input: 1/2 teaspoon loosely packed saffron stems or 1/4 teaspoon powdered saffron Reserved cooked fish, if any (see Stock, above)

1/2 teaspoon loosely packed saffron stems or 1/4 teaspoon powdered saffron Reserved cooked fish , if any ( see Stock , above )

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Input: 1 cup finely chopped celery


Input: 5 cups fish stock


Input: 1 cup finely chopped carrots


Input: 2 cups finely chopped onion


Input: 7 cups cold water


Input: 1 cup dry white wine


Input: 1 large bay leaf


Input: 1 leek (white and tender green parts), split, washed and cut in half

1 leek ( white and tender green parts ) , split , washed and cut in half

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

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Input: 1 medium onion, peeled and cut in half

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Input: 2 large carrots, peeled and cut into large pieces

2 large carrots , peeled and cut into large pieces

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Input: 2 stalks celery, with leaves, cut into large pieces

2 stalks celery , with leaves , cut into large pieces

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Input: 5 to 6 tablespoons olive oil

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Input: 1 large garlic clove, peeled and minced

1 large garlic clove , peeled and minced

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Input: 3 pounds fresh fish, boned and skinned, if desired. Ideally, use a mixture of monk, blackfish, sea bass, tile and other mild, firm-fleshed fish. Avoid strong-tasting varieties, such as blue fish or halibut, and soft, quick-cooking fish, such as sole or fl

3 pounds fresh fish , boned and skinned , if desired. Ideally , use a mixture of monk , blackfish , sea bass , tile and other mild , firm-fleshed fish. Avoid strong-tasting varieties , such as blue fish or halibut , and soft , quick-cooking fish , such as sole or fl

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Input: 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried

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Input: 6 to 8 sprigs fresh thyme or 1/2 heaping teaspoon dried leaves

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Input: 2 medium tomatoes, coarsely chopped

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Input: 1 strip lemon rind, about 1 inch by 3 inches

1 strip lemon rind , about 1 inch by 3 inches

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