Input: 1 tablespoon dried epazote leaves (see note)

1 tablespoon dried epazote leaves ( 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

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Input: 4 cups chicken stock


Input: Kosher salt to taste


Input: Vegetable oil for the casserole dish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 uncooked corn tortillas, cut into 1-inch-wide strips

20 uncooked corn tortillas , cut into 1-inch-wide 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 cup roughly chopped pitted green olives, preferably Bella di Cerignola

1 cup roughly chopped pitted green olives , preferably Bella di Cerignola

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

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


Input: 1 lime, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups seedless watermelon chunks, chilled or frozen

8 cups seedless watermelon chunks , chilled or frozen

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup corn-bread crumbs


Input: 1 cup Mexican crema or sour cream

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

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Input: 3 pounds cleaned squid, cut in half-inch rings, tentacles quartered

3 pounds cleaned squid , cut in half-inch rings , tentacles quartered

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

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

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


Input: 1 pound tomatillos, diced


Input: 6 tablespoons clarified butter


Input: Tarragon leaves for garnish


Input: 1 tablespoon cayenne pepper


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: 3 pounds hake fillets, 1 1/2-inches thick, cut into serving-size pieces

3 pounds hake fillets , 1$1/2-inches thick , cut into serving-size pieces

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


Input: 1 ancho chili, seeded and julienned

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dried oregano


Input: 1 tablespoon garlic powder


Input: 1 tablespoon dried thyme


Input: 4 teaspoons onion powder


Input: 2 tablespoons kosher salt


Input: 4 tablespoons paprika


Input: 4 tablespoons cold unsalted butter, diced

4 tablespoons cold unsalted butter , diced

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

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Input: Salt, cayenne and freshly ground black pepper to taste

Salt , cayenne and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons hickory-flavored barbecue sauce


Input: 3 shallots, minced


Input: 1 cup white wine


Input: 2 tablespoons chopped fresh tarragon leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 roasted red bell peppers, skinned and seeded

4 roasted red bell peppers , skinned and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 6 slices bacon, diced


Input: Fresh Italian parsley, chopped, for garnish

Fresh Italian parsley , chopped , for garnish

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons lemon juice


Input: 1 tablespoon capers


Input: 2 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup bread crumbs


Input: 1/2 pound white mushrooms, thinly sliced

1/2 pound white mushrooms , thinly sliced

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

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Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup flour


Input: 1 1/2 tablespoons chopped fresh rosemary

1$1/2 tablespoons chopped fresh rosemary


Input: 3 tablespoons olive oil


Input: 3 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 skate wings, each 6 to 8 inches across

6 skate wings , each 6 to 8 inches across

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

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Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium yellow onions, peeled and diced

3 medium yellow onions , peeled and diced

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

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Input: 2 pounds whiting fillets, cut into bite-size chunks

2 pounds whiting fillets , cut into bite-size chunks

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 pound cleaned squid, cut in half-inch rings, tentacles chopped

1 pound cleaned squid , cut in half-inch rings , tentacles chopped

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

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

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


Input: 1 pound chorizo sausage, skin removed and diced

1 pound chorizo sausage , skin removed and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups butternut squash, diced into half-inch pieces

2 cups butternut squash , diced into half-inch pieces

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

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Input: 1 tablespoon unsalted butter


Input: 1/2 cup white wine


Input: 1 bay leaf


Input: 1 pound (2 1/2 cups) small white beans, rinsed

1 pound ( 2$1/2 cups ) small white beans , rinsed

B-QTY B-UNIT 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 NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup annatto seeds


Input: 1 medium yellow onion, peeled

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

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Input: 4 pounds fish bones and heads, well rinsed

4 pounds fish bones and heads , well rinsed

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

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Input: Lemon wedges


Input: 1/2 cup sake or white wine

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

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Input: 1/4 cup mirin or 2 tablespoons honey mixed with 2 tablespoons water

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

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


Input: 1/2 cup soy sauce


Input: 2 tablespoons sugar


Input: 1 1/2 to 2 pounds boneless chicken thighs, cut into 1-inch chunks

1$1/2 to 2 pounds boneless chicken thighs , cut into 1-inch chunks

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

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


Input: 6 tablespoons lemon juice


Input: 1/4 cup plain low-fat Greek yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon peel or sprigs of mint (optional)

Lemon peel or sprigs of mint ( optional )

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

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Input: 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans

1 cup ( 2 sticks ) of unsalted butter , softened , plus extra for greasing pans

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

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

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


Input: 1 1/4 cups all-purpose flour, plus extra for dusting pans

1$1/4 cups all-purpose flour , plus extra for dusting pans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Food coloring (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons vanilla extract


Input: 1/2 cup milk


Input: 8 cups confectioners' sugar


Input: 1 cup (2 sticks) unsalted butter, softened

1 cup ( 2 sticks ) unsalted butter , softened

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

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Input: 2 cups sugar


Input: 4 large eggs, at room temperature

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

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Input: 1 teaspoon vanilla extract


Input: 1 cup milk


Input: 1 1/2 cups self-rising flour


Input: 3/4 cup sugar


Input: 2 cups red wine


Input: 2 cups red grapes


Input: 1 cup ruby port


Input: 1 cup whole-grain mustard


Input: 1/2 cup Dijon mustard


Input: 1/3 ounce (about 2 tablespoons) mastic ''tears''

1/3 ounce ( about 2 tablespoons ) mastic ''tears''

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 12 ounces lemon-lime soda


Input: 12 ounces seltzer


Input: 2 large limes, each cut into 8 wedges

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: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sherry vinegar


Input: 1 1/2 teaspoons olive oil


Input: 2 tablespoons heavy cream


Input: 1 1/2 teaspoons finely chopped shallot


Input: 1 1/2 teaspoons finely chopped chives


Input: 5 ounces goat cheese


Input: 2 ounces mascarpone


Input: 1 (14 3/4-ounce) jar Peppadew peppers (about 20) in brine

1 ( 14$3/4-ounce ) jar Peppadew peppers ( about 20 ) in brine

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

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


Input: 10 peppercorns


Input: 5 allspice berries


Input: 5 juniper berries


Input: 1 750-milliliter bottle good-quality vodka

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


Input: 10 cups cold water


Input: Ice


Input: Milk


Input: 2 jalapeno peppers


Input: 2 garlic cloves, minced


Input: 1/2 cup (about 10 ounces) frozen spinach, drained and finely chopped

1/2 cup ( about 10 ounces ) frozen spinach , drained and finely chopped

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 YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 or 7 anchovy fillets, rinsed and patted dry

6 or 7 anchovy fillets , rinsed and patted dry

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound dark roast coffee and chicory, medium ground

1 pound dark roast coffee and chicory , medium ground

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-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: 1/3 cup extra virgin olive oil

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

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Input: About 1/2 cup extra virgin olive oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 2/3 cup fresh ricotta, at room temperature

1/2 to 2/3 cup fresh ricotta , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: 8 to 12 1/2-inch-thick slices country bread, lightly toasted

8 to 12$1/2-inch-thick slices country bread , lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 pound penne rigate


Input: About 2 tablespoons red wine vinegar

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

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Input: 2 salted anchovies, preferably menaica

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: 2 tablespoons chopped shallots


Input: 4 sprigs fresh thyme, or 1/2 teaspoon dried

4 sprigs fresh thyme , or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 4 garlic cloves, peeled


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cumin


Input: 12 fresh basil leaves, chopped

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

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Input: 2 skinless, boneless loins of lamb, about 1 1/2 pounds

2 skinless , boneless loins of lamb , about 1$1/2 pounds

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ripe plum tomatoes, 3/4 pound

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1 teaspoon finely chopped garlic


Input: Pinch of salt


Input: 1 vanilla bean or 1 teaspoon vanilla extract

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons cornstarch


Input: 1/2 cup sugar


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: 2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination

2$1/2 cups light cream , half-and-half or milk ( whole or skim ) , or a combination

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

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

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


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 3 1/2 cups celery juice


Input: 4 small sole fillets, split down the center

4 small sole fillets , split down the center

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup celery leaves, cut across into thin strips

1 cup celery leaves , cut across into thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup stemmed watercress


Input: 4 ribs celery, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh lemon juice


Input: 2 teaspoons celery seeds


Input: 3 1/4 cups celery juice (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 leeks, julienned and washed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt, plus more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 3/4 cup plain nonfat yogurt


Input: 5 tablespoons celery juice (see recipe)

5 tablespoons celery juice ( see recipe )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon sugar


Input: 2 1-inch-thick veal loin chops, boned

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh lemon juice


Input: 1/2 teaspoon grated fresh ginger


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 6 tablespoons sliced almonds


Input: 1 teaspoon celery seeds


Input: 1 teaspoon olive oil


Input: 3/4 cup celery juice (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons thinly sliced scallions


Input: 1 1/2 cups thinly sliced celery


Input: 2 tablespoons chopped fresh basil


Input: 1 large jalapeno pepper, stemmed, seeded and minced

1 large jalapeno pepper , stemmed , seeded and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound shrimp, cooked, peeled and halved

1 pound shrimp , cooked , peeled and halved

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

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Input: 3 cups cooked white rice


Input: 28 ribs celery


Input: 1 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: 2 tablespoons chopped fresh mint


Input: 1 clove garlic, peeled and minced

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

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Input: 1 cup finely chopped tomatoes


Input: 1 medium-size cucumber, peeled, seeded and diced

1 medium-size cucumber , peeled , seeded and diced

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

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Input: 1 quart cucumber juice (see recipe)

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

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Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1 small red onion, halved and thinly sliced

1 small red onion , halved and thinly sliced

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

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Input: 1 tablespoon chopped fresh mint


Input: 1/2 teaspoon grated lemon rind


Input: 1/2 teaspoon grated lime rind


Input: 15 small cherry tomatoes, quartered

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

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Input: 2 cups lump crab meat, picked over for shells

2 cups lump crab meat , picked over for shells

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: 1/2 cup uncooked instant couscous


Input: 1 cup cucumber juice (see recipe)

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

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Input: Freshly ground pepper to taste

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


Input: 1 teaspoon salt


Input: 1 tablespoon chopped fresh mint


Input: 2 scallions, green part only, thinly sliced

2 scallions , green part only , thinly sliced

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

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Input: 8 radishes, trimmed and cut into small dice

8 radishes , trimmed and cut into small dice

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

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Input: 1 small cucumber, peeled, seeded and cut into small dice

1 small cucumber , peeled , seeded and cut into small dice

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Input: 3/4 cup cucumber juice (see recipe)

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

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Input: 6 ounces reduced-fat goat cheese, softened

6 ounces reduced-fat goat cheese , softened

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

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Input: 6 scallions, thinly sliced


Input: 1/2 cup cucumber-thyme vinaigrette (see recipe)

1/2 cup cucumber-thyme vinaigrette ( see recipe )

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

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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: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 2 large cucumbers, peeled, seeded and cut across into 1/4-inch-thick pieces

2 large cucumbers , peeled , seeded and cut across into 1/4-inch-thick pieces

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

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Input: 2 teaspoons fresh lemon juice


Input: 2 teaspoons olive oil


Input: 2 teaspoons chopped fresh thyme


Input: 1/2 cup cucumber juice (see recipe)

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

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Input: 1 teaspoon vanilla extract


Input: Butter for the baking dish

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


Input: 1 teaspoon cinnamon


Input: 1 cup raisins


Input: 1/4 cup warm rum


Input: 2 cups milk


Input: 2 cups heavy cream


Input: 4 eggs


Input: 2 egg yolks


Input: 1 cup sugar


Input: Pinch of salt


Input: 1 loaf brioche


Input: 6 slices brioche, each about 3/4-inch thick

6 slices brioche , each about 3/4-inch thick

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

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Input: 1/4 cup sliced almonds


Input: Confectioners' sugar


Input: 1 1/2 cups milk


Input: 2 large eggs


Input: 1 teaspoon fresh lemon juice


Input: 3 golden delicious apples, peeled, cored and sliced thick

3 golden delicious apples , peeled , cored and sliced thick

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

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Input: 4 tablespoons sugar


Input: 5 cups flour (approximately)

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Input: 4 tablespoons butter


Input: 6 eggs


Input: 2 teaspoons salt


Input: 1/3 cup stone-ground yellow cornmeal


Input: 10 ounces butter (2 1/2 sticks), softened

10 ounces butter ( 2$1/2 sticks ) , softened

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

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Input: 1/2 cup sugar


Input: Freshly ground black pepper


Input: 1 packet active dry yeast


Input: 1/3 cup warm light cream


Input: 1/4 cup (packed) fresh coriander leaves, minced

1/4 cup ( packed ) fresh coriander leaves , minced

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

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Input: 2 ears fresh corn, shucked and cut across into 2-inch-wide rounds

2 ears fresh corn , shucked and cut across into 2-inch-wide rounds

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: 2 1/2 cups water


Input: 1/3 pound tomatoes (2 medium-size), cored and cut into 2-inch cubes

1/3 pound tomatoes ( 2 medium-size ) , cored and cut into 2-inch cubes

O 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

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Input: 1 large green bell pepper, stemmed, seeded, deribbed and cut into 2-inch pieces

1 large green bell pepper , stemmed , seeded , deribbed and cut into 2-inch pieces

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

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Input: 1 tablespoon kosher salt


Input: 1 chicken, 2 1/2 pounds, cut into serving pieces

1 chicken , 2$1/2 pounds , cut into serving pieces

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 cloves garlic, peeled and smashed

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Input: 1/2 pound sweet potatoes (2 small), peeled and sliced 1/4-inch thick

1/2 pound sweet potatoes ( 2 small ) , peeled and sliced 1/4-inch thick

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

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Input: 1/4 pound yellow onions (1 medium-size), peeled and cut into 1-inch wedges

1/4 pound yellow onions ( 1 medium-size ) , peeled and cut into 1-inch wedges

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

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Input: 1/2 pound carrots (about 2 small), trimmed, scraped, halved lengthwise and cut into 2-inch lengths

1/2 pound carrots ( about 2 small ) , trimmed , scraped , halved lengthwise and cut into 2-inch lengths

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

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Input: 6 tablespoons dark-brown sugar, approximately

6 tablespoons dark-brown sugar , approximately

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

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Input: 6 tablespoons fresh lemon juice, approximately

6 tablespoons fresh lemon juice , approximately

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

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Input: 1 slice fresh ginger, peeled, about the size of a quarter

1 slice fresh ginger , peeled , about the size of a quarter

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

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Input: 4 medium-size nectarines (about 1 1/4 pounds), peeled, quartered and pitted

4 medium-size nectarines ( about 1$1/4 pounds ) , peeled , quartered and pitted

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 3 tablespoons unsalted butter


Input: 3 tablespoons corn oil


Input: Sour cream for garnish


Input: 7 tablespoons unsalted butter, cut into tablespoon-size pieces

7 tablespoons unsalted butter , cut into tablespoon-size pieces

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

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Input: 2 tablespoons fresh tarragon leaves, chopped

2 tablespoons fresh tarragon leaves , chopped

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

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Input: 2 tablespoons chopped fresh chives


Input: 2 tablespoons fresh thyme leaves


Input: 2 tablespoons fresh lemon juice


Input: Freshly ground black pepper to taste

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

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Input: 4 ears fresh corn, shucked and silk removed

4 ears fresh corn , shucked and silk removed

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

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Input: 2 tablespoons granulated sugar


Input: 2 teaspoons kosher salt


Input: Pinch of paprika


Input: Freshly ground black pepper to taste

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

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Input: 3 cups vegetable oil


Input: 3 eggs, separated


Input: 1/4 cup sifted all-purpose flour


Input: 1/2 teaspoon baking powder


Input: Nectarine sauce (see recipe), maple syrup or creme fraiche and caviar

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

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Input: 1 teaspoon dill seed


Input: 1/8 teaspoon celery seed


Input: Pinch of cayenne


Input: 1 egg, lightly beaten


Input: 2 tablespoons mayonnaise


Input: 3 scallions, trimmed


Input: 1/2 pound crab meat, preferably lump

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

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Input: 2 large red potatoes, scrubbed but not peeled

2 large red potatoes , scrubbed but not peeled

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Input: Minced fresh parsley for garnish

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


Input: 1 large ripe tomato


Input: 3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus extra for garnish

3 tablespoons freshly grated Parmigiano-Reggiano cheese , plus extra 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: 8 large leaves fresh basil

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


Input: 4 thin slices prosciutto


Input: 1 large clove garlic, minced

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Input: 1 medium shallot, minced

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


Input: 1/4 cup brandy


Input: 1/2 cup dry white wine


Input: 2 cups heavy cream


Input: 1 tablespoon olive oil


Input: 1/2 cup cornmeal


Input: 1 tablespoon butter


Input: 1 cup flour


Input: 2 large eggs


Input: 2 tablespoons fennel seeds, toasted and lightly crushed

2 tablespoons fennel seeds , toasted and lightly crushed

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

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Input: 1/2 cup milk


Input: 8 tablespoons (1 stick) unsalted butter

8 tablespoons ( 1 stick ) unsalted butter

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

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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: 2/3 cup buttermilk, chilled


Input: Sesame seeds for garnish


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 2 teaspoons aniseed


Input: 1 tablespoon poppy seeds


Input: 5 tablespoons unsalted butter, chilled

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Input: 1 3/4 cups flour


Input: 3 tablespoons sugar


Input: 2 teaspoons baking powder


Input: Freshly ground black pepper to taste

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

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Input: 1 6-ounce can ripe olives, medium-sized, drained

1 6-ounce can ripe olives , medium-sized , drained

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

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Input: 1 20-ounce can chickpeas, drained

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Input: 3 small, skinny zucchini, trimmed and diced

3 small , skinny zucchini , trimmed and diced

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

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Input: 1 teaspoon dried oregano


Input: 2 4-ounce cans diced green chili peppers, drained

2 4-ounce cans diced green chili peppers , drained

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

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Input: 1/2 cup diced sun-dried tomatoes (not packed in oil)

1/2 cup diced sun-dried tomatoes ( not packed in oil )

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: 2 cloves garlic, diced


Input: Flour seasoned with salt and freshly ground pepper

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

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Input: 1 12-ounce bottle Mexican beer


Input: 3 cups beef stock


Input: 2 tablespoons cuminseeds, lightly toasted

2 tablespoons cuminseeds , lightly toasted

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

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Input: About 1/3 cup olive oil


Input: 2 large onions, diced

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


Input: 1/2 cup dry vermouth


Input: 3 pounds lean stew beef


Input: 1/2 teaspoon freshly ground white pepper

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

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Input: 1 teaspoon salt


Input: 2 tablespoons caraway seeds, slightly crushed

2 tablespoons caraway seeds , slightly crushed

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

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Input: 6 leeks


Input: 4 tablespoons ( 1/2 stick) unsalted butter

4 tablespoons ( 1/2 stick ) unsalted butter

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

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Input: 1 clove garlic


Input: 1 rib celery


Input: 2 tablespoons balsamic vinegar


Input: 1 tablespoon oregano


Input: 1/2 cup extra-virgin olive oil


Input: 1 pound small navy beans


Input: 2 quarts water


Input: 10 garlic cloves


Input: 1 onion


Input: 4 tablespoons butter


Input: 1 red pepper


Input: 1 cup Kalamata olives


Input: 1/2 red onion


Input: 1/2 cup cilantro leaves


Input: 1 cup hot water


Input: 1/4 teaspoon turmeric


Input: 2 teaspoons sugar


Input: 1 teaspoon soy sauce


Input: 12 tablespoons unsweetened coconut milk


Input: 1/2 teaspoon Chinese chili sauce


Input: 1/2 teaspoon ground cumin


Input: 2 small shallots


Input: 2 cloves garlic


Input: 4 tablespoons fresh lime juice


Input: 1 tablespoon fresh chopped ginger root

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

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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: 3/4 cup roasted unsalted peanuts


Input: 1 one-pound package of thick Chinese rice noodles

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

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Input: 1/2 pound fresh or canned water chestnuts

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

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Input: 2 mangoes


Input: 2 scallions


Input: 1 red pepper


Input: Juice of 3 limes


Input: 1/3 cup peanut oil


Input: 1/2 cup toasted pine nuts


Input: 1 teaspoon safflower or canola oil

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

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Input: 1/2 teaspoon juice of fresh lemon

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

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Input: Fresh thyme


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 roasted duck or chicken

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


Input: 1/2 teaspoon salt


Input: 1 bunch Chinese long green beans

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

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Input: 1/2 teaspoon salt


Input: 1 cup wild rice


Input: 1/2 cup pearl barley


Input: 1/4 cup dried cranberries, softened in 1 cup hot water

1/4 cup dried cranberries , softened in 1 cup hot water

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

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Input: 5 cups water


Input: 1 tablespoon freshly ground pepper


Input: 1 bay leaf


Input: 6 sprigs fresh thyme


Input: 10 sprigs parsley


Input: 2 tablespoons olive oil


Input: 6 medium plum tomatoes


Input: 2 parsnips


Input: 4 cloves garlic


Input: 6 large yellow onions


Input: 6 carrots


Input: 1 bunch celery


Input: 1 bunch cilantro


Input: 1 tablespoon fresh oregano leaves


Input: Salt to taste


Input: 2 tablespoons ground cumin


Input: 1 bay leaf


Input: 1 tablespoon cumin seed


Input: 1 tablespoon black pepper or to taste

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

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Input: 6 sprigs fresh thyme


Input: 4 carrots


Input: 4 ribs celery


Input: 3 tablespoons olive oil


Input: 2 tablespoons garlic


Input: 1 jalapeno pepper


Input: 1/2 bunch parsley


Input: 3 quarts vegetable stock (see recipe)

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

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Input: 4 large yellow onions


Input: Pinch of grated nutmeg


Input: 1/2 teaspoon hot red chili flakes

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

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Input: 1 tablespoon all-purpose flour


Input: 1/2 cup milk


Input: 3 tablespoons grated Parmesan or pecorino cheese

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

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Input: Freshly ground black pepper


Input: 2 1/2 cups white beans, like a mixture of great northerns, cannellini and limas

2$1/2 cups white beans , like a mixture of great northerns , cannellini and limas

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

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Input: 1 large onion, chopped

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


Input: 1/2 pound fresh spinach, rinsed, patted dry and chopped

1/2 pound fresh spinach , rinsed , patted dry and chopped

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

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Input: 1 tablespoon unsalted butter


Input: 1 1/2 tablespoons olive oil or melted butter

1$1/2 tablespoons olive oil or melted butter

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

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Input: 3 to 4 cloves garlic


Input: Salt


Input: 1/4 pound unbleached bread flour ( 3/4 cup), plus flour for dusting

1/4 pound unbleached bread flour ( 3/4 cup ) , plus flour for dusting

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

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Input: 1 tablespoon chopped parsley


Input: 2 tablespoons raisins


Input: 2 tablespoons pine nuts


Input: 2 tablespoons orange juice concentrate


Input: 1 teaspoon lemon juice


Input: 1 teaspoon water


Input: 3/4 pound flounder or sole fillet

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

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Input: 1 tablespoon olive oil plus a few drops

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

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Input: 2 12-ounce cans tomato paste

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


Input: 3 28-ounce cans whole peeled tomatoes

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

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Input: Kosher salt, to taste

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


Input: 3/4 teaspoon freshly ground black pepper

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

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Input: 3/4 teaspoon ground cardamom


Input: 3/4 teaspoon dried oregano


Input: 3/4 teaspoon ground cinnamon


Input: 3/4 teaspoon ground allspice


Input: 3/4 teaspoon ground ginger


Input: 3/4 teaspoon paprika


Input: 1/4 cup capers with their brine

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

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Input: 1/4 cup Frank's or Durkee's hot sauce

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

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Input: 1 head garlic, cloves separated and peeled

1 head garlic , cloves separated and peeled

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

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Input: 1 teaspoon mustard seeds


Input: 1 cup red-wine vinegar


Input: 1 1/4 cups packed brown sugar


Input: 2 tablespoons maple syrup


Input: 2 tablespoons honey


Input: 1 teaspoon coriander seeds


Input: 1 teaspoon cumin seeds


Input: 2 large onions, cut in 1/2-inch-thick round slices

2 large onions , cut in 1/2-inch-thick round slices

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

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Input: 1 1/2 tablespoons olive oil


Input: 1/2 teaspoon cloves


Input: 1/2 teaspoon chopped garlic


Input: 1/2 teaspoon chopped ginger


Input: 1/2 teaspoon mace


Input: 1/2 teaspoon black peppercorns


Input: 1/2 teaspoon ground cinnamon


Input: 1/2 teaspoon celery seeds


Input: 1/2 teaspoon allspice berries


Input: 1 teaspoon horseradish


Input: 1 teaspoon paprika


Input: 1/2 cup cider vinegar


Input: 2 medium-size onions, minced

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


Input: 2 fresh red chili peppers, seeded and minced

2 fresh red chili peppers , seeded and minced

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

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Input: 1/2 cup sugar


Input: 1/2 tablespoon kosher salt


Input: 10 medium-size ripe tomatoes


Input: 1/8 teaspoon ground mace


Input: 1/8 teaspoon ground ginger


Input: 1/8 teaspoon ground nutmeg


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

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Input: 1 teaspoon peppercorns


Input: 1 teaspoon ground allspice


Input: 1 shallot, thinly sliced


Input: 1/4 cup kosher salt


Input: 1 cup red-wine vinegar


Input: 10 tablespoons brown sugar


Input: 2 pounds red plums, pitted

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Input: 1/4 cup water


Input: 3/4 cup cider vinegar


Input: 2 pounds portobello mushrooms, chopped into 1/2-inch to 1-inch pieces

2 pounds portobello mushrooms , chopped into 1/2-inch to 1-inch pieces

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: 1 4-inch knob ginger root, thinly sliced

1 4-inch knob ginger root , thinly sliced

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

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Input: 7 tablespoons sugar


Input: 1 medium onion, minced

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


Input: 1/4 teaspoon coarsely ground black pepper

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

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Input: 6 pita breads, split horizontally

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

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Input: 3 cloves


Input: 2 allspice berries


Input: 1/2 teaspoon grated ginger


Input: 1/2 teaspoon kosher salt


Input: 3/4 teaspoon ground mustard


Input: 1/2 teaspoon ground cinnamon


Input: 1 large red onion, sliced

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

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Input: 1 1/2 cups plain yogurt


Input: 1 cup loosely packed mint leaves

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

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Input: Salt


Input: 1 clove garlic


Input: 2 pounds boneless leg of lamb in one piece

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

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Input: 4 tablespoons extra virgin olive oil

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

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Input: 1 cup loosely packed cilantro leaves

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

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Input: 1 cup loosely packed flat-leaf parsley leaves

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

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Input: 8 1/2 ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan

8$1/2 ounces ( 2 sticks plus 1 tablespoon ) unsalted butter , more for greasing pan

B-QTY B-UNIT B-COMMENT I-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

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


Input: 1 teaspoon ground black pepper


Input: 2 teaspoons Hungarian sweet paprika


Input: 2 teaspoons ground cumin


Input: Whipped cream for serving (optional)

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

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Input: Pinch of salt


Input: 1/2 cup all-purpose flour


Input: 1 cup sugar


Input: 5 large eggs, separated

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


Input: 7 ounces bittersweet chocolate (50 percent or higher cocoa), chopped

7 ounces bittersweet chocolate ( 50 percent or higher cocoa ) , chopped

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

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Input: Ground espresso (enough for 2 long shots, about 1/3 cup each)

Ground espresso ( enough for 2 long shots , about 1/3 cup each )

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

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Input: Sugar


Input: 2/3 cup chilled heavy cream


Input: 1/3 cup high-quality cocoa powder, dark chocolate shavings or hot chocolate mix (see note)

1/3 cup high-quality cocoa powder , dark chocolate shavings or hot chocolate mix ( see note )

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

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


Input: 1/2 cup heavy cream or half-and-half

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

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Input: Lemon juice to taste, optional

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

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Input: Chopped fresh chives or parsley leaves for garnish

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

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Input: 1 teaspoon Worcestershire sauce, or to taste

1 teaspoon Worcestershire sauce , or to taste

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

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Input: 1 teaspoon Dijon mustard


Input: 1 tablespoon extra virgin olive oil

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

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Input: 2 tablespoons butter


Input: 1 tablespoon minced shallot or onion

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

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Input: Salt and pepper


Input: 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean

2 6-ounce beef fillets , cut from the tenderloin ( filet mignon ) , preferably not too lean

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

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Input: 2 1/2 tablespoons extra virgin olive oil

2$1/2 tablespoons extra virgin olive oil

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

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Input: 8 well-rounded heads bibb or Little Gem lettuce

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

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Input: 8 tablespoons unsalted butter


Input: Juice of 1/2 lemon


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 pounds center-cut salmon fillet, about 2 inches thick at its thickest, with skin

2 pounds center-cut salmon fillet , about 2 inches thick at its thickest , with skin

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT O I-COMMENT B-QTY I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 1/2 cup sugar


Input: 4 sliced radishes


Input: 4 green onions chopped for garnish

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

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Input: 1/2 cup mustard powder, preferably Colman's

1/2 cup mustard powder , preferably Colman's

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

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Input: 2 teaspoons sweet pickle juice


Input: 2 tablespoons sweet pickle relish


Input: 1 small white onion, finely minced

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

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Input: 1/2 cup thinly sliced celery


Input: 1 hard-cooked egg, minced

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


Input: 2 teaspoons mustard


Input: 1/3 cup white-wine vinegar or cider vinegar

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

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Input: 1/3 cup vegetable oil


Input: 2 cups coarse cornmeal


Input: 5 ounces corn oil


Input: 2 cups canned cream-style corn


Input: 2 ounces drained, diced jalapeno peppers

2 ounces drained , diced jalapeno peppers

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

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Input: 7 ounces grated Colby or longhorn cheese

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

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Input: 2 1/2 pounds boiling potatoes, cooked

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon brown sugar


Input: 1 tablespoon ground cumin


Input: 1 tablespoon ground coriander


Input: 1 tablespoon powdered garlic


Input: 4 eggs, lightly beaten


Input: 12 ounces buttermilk


Input: 1 teaspoon baking soda


Input: 1 teaspoon salt


Input: 5 ounces Worcestershire sauce


Input: 2 tablespoons cider vinegar


Input: 5 ounces dry white wine


Input: Salt to taste


Input: 1 large Spanish onion, finely diced

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

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Input: 4 cups water


Input: 14 ounces catsup


Input: 10 ounces tomato puree


Input: Crushed hot red-pepper flakes to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds pinto beans


Input: 3/4 pound salt pork


Input: 2 large onions, diced

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


Input: Black pepper to taste


Input: 1 tablespoon cayenne pepper


Input: 2 tablespoons onion powder


Input: 2 tablespoons garlic powder


Input: 4 egg whites


Input: 1/2 cup brown sugar


Input: 1/2 cup salt


Input: 1/2 cup black pepper


Input: 1/2 cup paprika


Input: 1/3 cup plus 1 tablespoon finely ground almonds

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

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Input: 1 tablespoon plus 1/2 teaspoon finely ground pistachios

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup confectioners' sugar


Input: 1/4 cup plus 2 teaspoons flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 vanilla bean


Input: 3 tablespoons heavy cream


Input: Vegetable oil


Input: 9 tablespoons unsalted butter


Input: 1 1/8 ounces bittersweet chocolate, finely chopped

1$1/8 ounces bittersweet chocolate , finely chopped

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

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Input: 1 to 2 teaspoons sugar


Input: 4 teaspoons Scharffen Berger natural cocoa powder

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

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Input: 1 pinch ground ginger


Input: 1 pinch cinnamon


Input: 1 pinch black pepper


Input: 1 pinch licorice powder (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 1/2 ounces bittersweet chocolate, finely chopped

3$1/2 ounces bittersweet chocolate , finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 vanilla bean


Input: 2 cups whole milk


Input: 2 tablespoons mineral or filtered water

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

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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: Dash extra-virgin olive oil


Input: 2 tablespoons extra-virgin olive oil


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: Fresh thyme leaves to garnish

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


Input: 2 bunches broccoli rabe


Input: 2 tablespoons hot chicken stock, preferably homemade

2 tablespoons hot chicken stock , preferably homemade

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 clove garlic, peeled and minced, green part removed

1 clove garlic , peeled and minced , green part removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 small onion, minced

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


Input: 2 pounds navy beans


Input: 2 cups canned Italian plum tomatoes, with their juice

2 cups canned Italian plum tomatoes , with their juice

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 stalks celery, sliced


Input: 2 sprigs parsley


Input: 1 bottle dry white wine


Input: 3 carrots, sliced


Input: 1 medium onion, sliced

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


Input: 2 cans flat anchovies, with their oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lamb, beef or veal bones (about 3 to 4)

Lamb , beef or veal bones ( about 3 to 4 )

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

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

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


Input: 4 sprigs fresh rosemary


Input: 20 large shallots in their skins

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 3 to 4 cloves garlic


Input: 4 tablespoons olive oil


Input: 1 6- to 8-pound semi-boned leg of lamb

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound rotelle pasta (wheels) or any similar pasta

3/4 pound rotelle pasta ( wheels ) or any similar pasta

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

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 1 teaspoon chopped garlic


Input: 2 ripe plum tomatoes, cored and cut into small cubes

2 ripe plum tomatoes , cored and cut into small cubes

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: 4 tablespoons Parmesan cheese


Input: 4 tablespoons fresh chopped basil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fresh or wild mushrooms, sliced

1/2 pound fresh or wild mushrooms , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1 teaspoon Worcestershire sauce


Input: 1 garlic clove, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1/4 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup canned crushed tomatoes


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Marsala wine


Input: 8 slices turkey-breast tenderloin, about 1 1/2 pounds

8 slices turkey-breast tenderloin , about 1$1/2 pounds

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: 2 tablespoons butter


Input: 4 tablespoons all-purpose flour


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped cabbage


Input: Rounds of chorizo or other sausage, optional

Rounds of chorizo or other sausage , optional

B-COMMENT I-COMMENT I-COMMENT I-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 large (12-inch) tortillas, preferably corn

2 large ( 12-inch ) tortillas , preferably corn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped quesillo (Mexican string cheese) or mozzarella; or use a crumbly cheese like queso fresco, slightly dried goat cheese or feta

1 cup chopped quesillo ( Mexican string cheese ) or mozzarella; or use a crumbly cheese like queso fresco , slightly dried goat cheese or feta

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

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

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

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


Input: 1 small onion, minced

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


Input: 1 teaspoon mild chili powder, like New Mexico or ancho, or to taste

1 teaspoon mild chili powder , like New Mexico or ancho , or to taste

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

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

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


Input: 1 tablespoon cumin, 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: 3/4 teaspoon kosher salt


Input: 3 scallions, trimmed and sliced, for garnish

3 scallions , trimmed and sliced , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup torn Vietnamese coriander (rau ram) leaves, for garnish

1 cup torn Vietnamese coriander ( rau ram ) leaves , for garnish

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

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

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


Input: 1 tablespoon minced garlic


Input: Salt and freshly ground black pepper, to taste

Salt and freshly ground black pepper , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked or canned black beans, drained, liquid reserved

2 cups cooked or canned black beans , drained , liquid reserved

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

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

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


Input: Sesame seeds, for garnish (optional)

B-NAME I-NAME O 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: 1 cup torn Thai basil leaves, for garnish

1 cup torn Thai basil leaves , for garnish

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cilantro roots and 1 inch of stems, cleaned and trimmed

6 cilantro roots and 1 inch of stems , cleaned and trimmed

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

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

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


Input: 6 ounces gingerroot, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kosher salt


Input: 1 cup rice wine vinegar


Input: 1 1/2 rounds palm sugar (3 ounces) or 6 tablespoons light brown sugar

1$1/2 rounds palm sugar ( 3 ounces ) or 6 tablespoons light brown sugar

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

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


Input: 1/2 round (1 ounce) palm sugar or 2 tablespoons light brown sugar

1/2 round ( 1 ounce ) palm sugar or 2 tablespoons light brown sugar

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

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


Input: Salt, if needed


Input: 5 pounds watermelon


Input: 2 cups rice wine vinegar


Input: 3 shallots, sliced


Input: 2 Thai bird chilies, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 kaffir lime leaves


Input: 1 ounce (2 inches) fresh gingerroot, peeled and sliced

1 ounce ( 2 inches ) fresh gingerroot , peeled and sliced

B-QTY B-UNIT B-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

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


Input: All-purpose flour, for dusting


Input: Canola oil or peanut oil, for frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons dark soy sauce


Input: 3 tablespoons Thai or Vietnamese fish sauce

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly squeezed juice of 1 lime

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons Chinese black vinegar


Input: 3 pounds raw, uncured pork belly, skin on

3 pounds raw , uncured pork belly , skin on

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME B-COMMENT O 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 cups kecap manis


Input: 40 cloves garlic, unpeeled


Input: French bread for serving


Input: Freshly grated nutmeg


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: 2 1/2 teaspoons salt


Input: 6 sprigs parsley


Input: 1 tablespoon chopped fresh tarragon


Input: 2/3 cup vegetable oil


Input: 16 chicken legs, any mix of drumsticks and thighs

16 chicken legs , any mix of drumsticks and thighs

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry vermouth


Input: 2 medium-size onions, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 4 ribs of celery, cut into long strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 1 cup whole milk


Input: 1 1/2 teaspoons kosher salt


Input: 9 cloves garlic, peeled


Input: 6 large potatoes, peeled and cut lengthwise into quarters

6 large potatoes , peeled and cut lengthwise into quarters

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 basil leaves, shredded


Input: 1 tablespoon chopped Italian parsley


Input: Freshly grated Parmesan, for garnishing

Freshly grated Parmesan , for garnishing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra-virgin olive oil


Input: 6 Spanish Roja garlic cloves, minced (see note)

6 Spanish Roja garlic cloves , minced ( see note )

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup whole, salted cashews

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 3 ounces fresh goat cheese, cut into 6 slices

3 ounces fresh goat cheese , cut into 6 slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cilantro leaves for garnish


Input: 2 cups rich chicken stock, unsalted

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 heads garlic, unpeeled


Input: 1 cup heavy cream


Input: 3 eggs


Input: 1 tablespoon dry sherry


Input: 3/4 teaspoon salt


Input: 6 grinds of white pepper


Input: 1 pound linguine


Input: 1/2 to 2 small jalapeno peppers (to taste), prepared as above

1/2 to 2 small jalapeno peppers ( to taste ) , prepared as above

B-QTY B-NAME B-RANGE_END B-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

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


Input: 1 onion, roasted, peeled and coarsely chopped

1 onion , roasted , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1 quart rich chicken stock


Input: 1 Anaheim pepper, prepared as above

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 banana pepper, prepared as above

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red bell peppers, roasted, peeled, seeded and coarsely chopped

2 red bell peppers , roasted , peeled , seeded and coarsely chopped

B-QTY B-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

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


Input: 1 poblano or pasilla pepper, prepared as above

1 poblano or pasilla pepper , prepared as above

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large head garlic, roasted and squeezed from its husk

1 large head garlic , roasted and squeezed from its husk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup oil-cured olives, pitted and coarsely chopped

3/4 cup oil-cured olives , pitted 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: 1 egg, lightly beaten


Input: 1 cup milk


Input: 4 teaspoons baking powder


Input: 3/4 teaspoon salt


Input: 4 heads garlic, roasted, squeezed from their husks and mashed until smooth

4 heads garlic , roasted , squeezed from their husks and mashed until smooth

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

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

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


Input: 2 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon grated orange zest


Input: 1 teaspoon red-pepper flakes


Input: 2 tablespoons sugar


Input: 1 to 2 tablespoons hot-sweet mustard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 2 1/4 cups all-purpose flour


Input: 2 ripe medium-large tomatoes


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

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

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


Input: 1 teaspoon canola oil


Input: 2 ears corn or 1 heaping cup corn kernels

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces skinless, boneless chicken breasts

8 ounces skinless , boneless chicken breasts

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: 1/3 cup dry bread crumbs


Input: 1 tablespoon hot-sweet mustard


Input: 1/2 teaspoon ground cumin


Input: Black pepper to taste


Input: 6 tablespoons nonfat yogurt


Input: 1/4 cup plus 2 tablespoons slivered or sliced blanched almonds

O O O O B-UNIT B-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: 1/4 cup plus 2 tablespoons chopped semisweet chocolate or chocolate chips

O O O O B-UNIT B-COMMENT B-NAME I-NAME I-COMMENT B-NAME 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: 8 to 10 large leaves basil (to yield 2 tablespoons chopped)

8 to 10 large leaves basil ( to yield 2 tablespoons chopped )

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

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

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


Input: 2 tablespoons reduced-fat sour cream


Input: 3/4 cup sugar


Input: 1/8 teaspoon salt


Input: 3/4 cup half and half


Input: 1 1/2 cups heavy cream


Input: 1 teaspoon vanilla extract


Input: 1 teaspoon almond extract


Input: 3 tablespoons tart cherry concentrate (see note)

3 tablespoons tart cherry concentrate ( see note )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup (packed) frozen, pitted tart (sour) or sweet cherries, defrosted, or pitted tart or sweet canned cherries (do not use fresh fruit)

1/2 cup ( packed ) frozen , pitted tart ( sour ) or sweet cherries , defrosted , or pitted tart or sweet canned cherries ( do not use fresh fruit )

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

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Input: Melted butter or liquid bacon fat for greasing muffin tins

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Input: 3/4 cup milk


Input: 1 3/4 cups finely grated sharp Cheddar cheese

1$3/4 cups finely grated sharp Cheddar cheese

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Input: 1/3 cup finely diced green onions or scallions

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Input: 1/3 cup drained canned corn kernels

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Input: 1 large egg


Input: 1/3 cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos

1/3 cup finely diced hot chilies , preferably poblanos , available in markets that cater to a Spanish-speaking clientele , or use fresh or canned jalapenos

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

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Input: 2 tablespoons melted butter


Input: 2/3 cup milk


Input: 2/3 cup sour cream


Input: 1 1/2 teaspoons ground cumin


Input: 1/2 teaspoon salt, if desired

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Input: 1 teaspoon dried hot red-pepper flakes

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Input: 1 tablespoon sifted baking powder


Input: 1 cup cornmeal, preferably stone ground

1 cup cornmeal , preferably stone ground

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Input: 1 cup sifted flour


Input: 3/4 cup fine, fresh, toasted bread crumbs

3/4 cup fine , fresh , toasted bread crumbs

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Input: 2 pounds lean ground chuck


Input: 3/4 pound sausage in bulk (do not use fennel-flavored Italian sausage)

3/4 pound sausage in bulk ( do not use fennel-flavored Italian sausage )

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Input: 1/2 cup half-and-half


Input: 1/2 cup bottled ketchup


Input: 1/4 teaspoon cayenne pepper


Input: 1/2 teaspoon white pepper


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon freshly grated nutmeg


Input: 3 eggs, well beaten


Input: 1 teaspoon freshly ground pepper


Input: Salt to taste, if desired

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Input: 1/4 cup finely minced sweet red pepper

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Input: 1/4 cup finely minced sweet green pepper

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Input: 2 teaspoons finely minced garlic


Input: 3 tablespoons butter


Input: 3/4 cup finely chopped onions


Input: 3/4 cup finely chopped green onions or scallions

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Input: 1/2 cup finely chopped carrots


Input: 1/4 cup finely chopped celery


Input: 2 tablespoons freshly squeezed lime juice

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Input: 1/4 cup finely chopped fresh coriander leaves

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Input: Salt to taste, if desired

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Input: 1/2 cup finely chopped white or Spanish onions

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Input: 2 cups unpeeled, unseeded, cored tomato cut into 1/4-inch cubes

2 cups unpeeled , unseeded , cored tomato cut into 1/4-inch cubes

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Input: 1 1/2 teaspoons or more finely chopped fresh, seeded jalapeno peppers

1$1/2 teaspoons or more finely chopped fresh , seeded jalapeno peppers

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Input: Jalapeno corn-bread muffins, optional (see recipe)

Jalapeno corn-bread muffins , optional ( see recipe )

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Input: Sour cream for garnish


Input: 1/2 cup finely chopped fresh cilantro

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Input: Salsa for garnish (see recipe)

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Input: 1 pound black turtle beans or other black beans, about 3 cups

1 pound black turtle beans or other black beans , about 3 cups

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