Input: 2 to 4 tablespoons additional cold, unsalted regular butter, cut up

2 to 4 tablespoons additional cold , unsalted regular butter , cut up

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Input: 1/2 cup dry white wine


Input: 4 tablespoons clarified butter, or oil

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Input: 2 small or 1 large flounder fillet

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Input: 1/8 teaspoon white pepper


Input: 1/4 teaspoon salt


Input: 1/4 cup flour


Input: 1 1/2 cups chopped cooked pasta, or cooked orzo

1$1/2 cups chopped cooked pasta , or cooked orzo

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Input: 1/4 teaspoon red pepper flakes


Input: 2 tablespoons chopped fresh coriander (cilantro, Chinese parsley)

2 tablespoons chopped fresh coriander ( cilantro , Chinese parsley )

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Input: 1 cup chopped canned plum tomatoes, with juice

1 cup chopped canned plum tomatoes , with juice

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Input: Salt and pepper as desired

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


Input: 2 cloves garlic, minced


Input: 1 cup white vinegar


Input: 1/2 cup sugar


Input: 1 teaspoon salt


Input: 1 1/2 cups water


Input: 1/4 cup flour


Input: 1/4 teaspoon salt


Input: 1/8 teaspoon pepper


Input: 2 small or 1 large flounder fillet

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Input: 4 tablespoons clarified butter, or oil

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Input: 2 tablespoons unsalted regular butter


Input: 2 tablespoons chopped shallots or onion

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Input: 1/4 cup dry white wine


Input: 1/2 cup fish stock (optional)

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Input: 1/4 teaspoon crushed thyme


Input: 1 cup chopped canned plum tomatoes, with juice

1 cup chopped canned plum tomatoes , with juice

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Input: Salt and pepper as desired

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


Input: 2 to 4 tablespoons additional cold, unsalted regular butter, cut up

2 to 4 tablespoons additional cold , unsalted regular butter , cut up

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

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Input: 1 1/2 cups chopped cooked pasta, or cooked orzo

1$1/2 cups chopped cooked pasta , or cooked orzo

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Input: 1/4 cup flour


Input: 1/4 teaspoon salt


Input: 1/8 teaspoon pepper


Input: 2 small or 1 large flounder fillet

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Input: 4 tablespoons clarified butter, or oil

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Input: 2 tablespoons unsalted regular butter


Input: 1 teaspoon chopped garlic (or as desired)

1 teaspoon chopped garlic ( or as desired )

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Input: 1/4 cup dry white wine


Input: 1/2 cup fish stock (optional)

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Input: 1/2 teaspoon oregano


Input: 1/8 teaspoon ground cumin


Input: 3/4 cup green bell peppers, sliced into 1/4-inch strips

3/4 cup green bell peppers , sliced into 1/4-inch strips

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Input: 1 1/2 teaspoons red serrano chili, minced

1$1/2 teaspoons red serrano chili , minced

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Input: 1/2 cup cucumber, peeled, seeded and cut into 1/4-inch-by-1 1/2-inch pieces

1/2 cup cucumber , peeled , seeded and cut into 1/4-inch-by-1$1/2-inch pieces

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Input: 1 teaspoon ginger, minced


Input: 1 teaspoon fresh or frozen turmeric, minced (see note)

1 teaspoon fresh or frozen turmeric , minced ( see note )

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Input: 1 head cauliflower, about 1 1/2 pounds

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Input: 1 cup tomatoes, cut into 1/2-inch cubes

1 cup tomatoes , cut into 1/2-inch cubes

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Input: 3 tablespoons white vinegar


Input: 3 scallions, root ends removed, cut into 1/2-inch pieces on the diagonal

3 scallions , root ends removed , cut into 1/2-inch pieces on the diagonal

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Input: 1 teaspoon minced garlic


Input: 1 cup onions, sliced into 1/4-inch strips

1 cup onions , sliced into 1/4-inch strips

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Input: 4 teaspoons tapioca starch


Input: 2 1/2 tablespoons water


Input: 2 1/2 tablespoons peanut oil or vegetable oil

2$1/2 tablespoons peanut oil or vegetable oil

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Input: 4 eggs


Input: 3/4 pound of pork loin, trimmed to total 10 ounces

3/4 pound of pork loin , trimmed to total 10 ounces

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Input: 1/4 cup water


Input: 3 tablespoons nam pla (Thai fish sauce)

3 tablespoons nam pla ( Thai fish sauce )

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Input: 2 tablespoons sugar


Input: 1 tablespoon ketchup


Input: 1 red serrano chili, minced with seeds

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Input: 1/2 cup fresh carrots, cut into 1/4-inch dice

1/2 cup fresh carrots , cut into 1/4-inch dice

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Input: 3/4 cup cooked beef (rare roast beef is preferred), cut into 1/2-inch dice

3/4 cup cooked beef ( rare roast beef is preferred ) , cut into 1/2-inch dice

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Input: 3 cups cooked extra-long-grain rice, or jasmine-white-scented rice

3 cups cooked extra-long-grain rice , or jasmine-white-scented rice

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Input: 2 teaspoons light soy sauce


Input: 1 tablespoon ketchup


Input: 1/4 teaspoon salt


Input: 6 extra large shrimps, shelled, deveined, washed, dried and cut into quarters

6 extra large shrimps , shelled , deveined , washed , dried and cut into quarters

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Input: 2 tablespoons fermented black beans


Input: 3 garlic cloves


Input: 2 tablespoons peanut oil


Input: 1/4 cup cold water


Input: Coriander sprigs for garnish


Input: 6 tablespoons peanut oil


Input: 6 shallots, cut into 1/4-inch dice

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Input: 1/3 teaspoon salt


Input: 1/2 teaspoon sugar


Input: 1 1/2 teaspoons cornstarch


Input: Pinch of white pepper


Input: 3/4 pound large shrimps (about 24), shelled, deveined, washed and dried

3/4 pound large shrimps ( about 24 ) , shelled , deveined , washed and dried

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Input: 1/2 teaspoon ginger juice (see note)

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Input: 3/4 tablespoon oyster-flavored sauce


Input: 1 teaspoon light soy sauce


Input: 1/2 teaspoon sesame oil


Input: 1/2 tablespoon white wine


Input: 2/3 cup finely chopped walnuts


Input: 1/2 teaspoon cinnamon


Input: 2 teaspoons lemon juice


Input: 1 teaspoon grated lemon rind


Input: 1/2 cup unsalted butter


Input: 1/4 pound real cream cheese


Input: 1/2 cup sour cream


Input: Pinch of salt


Input: 2 teaspoons sugar


Input: 1 pound prune jam (lekvar)

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Input: 2 3/4 cups flour, approximately


Input: 1 large egg


Input: 1 1/2 tablespoons thinly sliced shallots

1$1/2 tablespoons thinly sliced shallots


Input: 3 cardamom pods with husks


Input: 2 whole cloves


Input: 1 broken piece star anise

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Input: 1 2-inch piece stick cinnamon

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Input: Salt taste if desired


Input: 1 cup coconut cream or milk

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Input: 3 waxy red-skinned potatoes, about 1/2 pound, peeled and cut in half lengthwise

3 waxy red-skinned potatoes , about 1/2 pound , peeled and cut in half lengthwise

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Input: 1 1/2 cups water


Input: 6 tablespoons corn, peanut or vegetable oil

6 tablespoons corn , peanut or vegetable oil

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Input: 1 teaspoon finely chopped fresh ginger

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Input: 5 tablespoons curry powder (see note)

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Input: 1/2 cup coarsely chopped shallots


Input: 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder

1 3-inch length fresh lemon grass , trimmed and cut crosswise into 1/4-inch pieces , about 2 tablespoons , or use 1 teaspoon lemon grass powder

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Input: 3 teaspoons finely minced garlic


Input: 1/3 cup finely chopped shallots


Input: 1 chicken, 3 pounds, cut into serving pieces

1 chicken , 3 pounds , cut into serving pieces

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Input: 1/3 cup dried shredded desicated coconut

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Input: 1/2 teaspoon sugar


Input: 1/4 cup tamarind liquid or lemon juice

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Input: 7 dried lime leaves, optional, see note

7 dried lime leaves , optional , see note

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Input: 2/3 cup coconut cream or milk

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Input: 1/3 cup corn, peanut or vegetable oil

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Input: 1 teaspoon chopped fresh ginger


Input: 1 cup water


Input: 2 tablespoons finely minced garlic


Input: 1 pound very lean chuck beef

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Input: 3 tablespoons coconut cream or milk Satay sauce (see recipe)

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Input: 6 dried, hot whole red peppers, each about 3 inches long

6 dried , hot whole red peppers , each about 3 inches long

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Input: 3 tablespoons corn, peanut or vegetable oil

3 tablespoons corn , peanut or vegetable oil

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Input: 1/2 teaspoon Worcestershire sauce


Input: 1/2 cup water


Input: 2 tablespoon sugar


Input: Salt to taste if desired

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


Input: 1 1/2 teaspoons finely minced garlic


Input: 3 tablespoons coarsely chopped shallots


Input: 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder

1 3-inch length fresh lemon grass , trimmed and cut crosswise into 1/4-inch pieces , about 2 tablespoons , or use 1 teaspoon lemon grass powder

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Input: 1 pound skinless, boneless breast of chicken

1 pound skinless , boneless breast of chicken

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Input: 2 teaspoons ground coriander


Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon ground dried fennel


Input: 1/2 teaspoon ground black pepper


Input: 1 teaspoon turmeric


Input: 2 tablespoons sugar


Input: 2 tablespoons tamarind liquid or lemon juice

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Input: Salt to taste if desired

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Input: 1 cup fresh or canned coconut cream or milk

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Input: 1 1/4 cups ground, roasted peanuts

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Input: 1 1/2 cups water


Input: 1/2 cup corn, peanut or vegetable oil

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Input: 3 tablespoons coarsely chopped shallots


Input: 1 teaspoon lemon grass powder


Input: 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use

1 3-inch length fresh lemon grass , trimmed and cut crosswise into 1/4-inch pieces , about 2 tablespoons , or use

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Input: 2 teaspoons finely minced garlic


Input: 1/2 cup coarsely chopped shallots


Input: 6 hot, dried whole red chili peppers, each about 3 inches long

6 hot , dried whole red chili peppers , each about 3 inches long

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Input: 3 tablespoons coconut cream or milk Satay sauce (see recipe)

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Input: 3 tablespoons corn, peanut or vegetable oil

3 tablespoons corn , peanut or vegetable oil

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Input: 1/2 teaspoon Worcestershire sauce


Input: 1 tablespoon sugar


Input: Salt to taste if desired

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


Input: 1 1/2 teaspoons finely minced garlic


Input: 2 tablespoons freshly grated Parmesan cheese

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Input: 1/2 cup water


Input: 1/2 pound penne


Input: 2 tablespoons heavy cream


Input: salt


Input: 2 oil-packed sun-dried tomatoes, well drained and minced

2 oil-packed sun-dried tomatoes , well drained and minced

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Input: Pinch hot red pepper flakes


Input: 1 large clove garlic, minced

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Input: 2 large sweet red peppers


Input: Salt and freshly ground black pepper

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

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Input: 1/2 pound farfalle (bow-tie pasta)

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

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Input: 1 tablespoon finely minced fennel tops

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Input: 2 tablespoons freshly grated Parmesan cheese

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

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Input: 2 tablespoons heavy cream


Input: 1 cup thinly sliced fennel bulb

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Input: 1/2 tablespoon extra-virgin olive oil


Input: 1/2 cup thinly sliced red onion

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Input: 1/2 cup warm water


Input: 1 ounce dried porcini mushrooms


Input: 1 tablespoon chopped fresh basil


Input: 8 ounces fresh fettuccine


Input: 4 ounces smoked salmon, sliced 1/4-inch thick

4 ounces smoked salmon , sliced 1/4-inch thick

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Input: 3 tablespoons heavy cream


Input: Salt and freshly ground black pepper

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

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Input: 1 tablespoon balsamic vinegar


Input: 1 tablespoon extra-virgin olive oil


Input: 1 small head radicchio, cored and sliced thin

1 small head radicchio , cored and sliced thin

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Input: 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or 1 teaspoon lemon grass powder (see note)

1 3-inch length fresh lemon grass , trimmed and cut crosswise into 1/4-inch pieces , about 2 tablespoons , or 1 teaspoon lemon grass powder ( see note )

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

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


Input: 1/2 teaspoon ground dried fennel


Input: 1 teaspoon turmeric


Input: 1/2 teaspoon ground black pepper


Input: 1/2 teaspoon ground cumin


Input: 2 teaspoons ground coriander


Input: 2 tablespoons heavy cream


Input: 1 pound fillet of beef


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/3 cup finely chopped onion


Input: 2 tablespoons butter


Input: 2 ounces cheese, preferably Gruyere although Swiss may be used

2 ounces cheese , preferably Gruyere although Swiss may be used

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Input: 2 to 3 heads romaine lettuce, about 2 pounds

2 to 3 heads romaine lettuce , about 2 pounds

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Input: 4 rectangles sliced mozzarella cheese, about 1/4 pound, each slice about 1/4 inch thick

4 rectangles sliced mozzarella cheese , about 1/4 pound , each slice about 1/4 inch thick

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Input: 4 flat anchovy fillets plus some of the oil in which they are packed

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Input: 1 red ripe tomato, about 1/2 pound

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Input: Freshly ground pepper to taste

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


Input: 1 teaspoon finely minced garlic


Input: Salt to taste if desired

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


Input: 1 1/2 pounds ground lean beef


Input: 1 tablespoon butter


Input: 1/2 cup finely chopped onion


Input: 1 cup sour cream (optional)

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Input: 1/2 cup sugar


Input: 6 ounces white bread


Input: 1 1/4 pounds (about 1 1/2 pints) ripe strawberries

1$1/4 pounds ( about 1$1/2 pints ) ripe strawberries

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Input: 1 cup shredded Cheddar cheese


Input: 1/2 teaspoon salt


Input: 3 ripe tomatoes (about 1 pound), cut into 1/2-inch slices

3 ripe tomatoes ( about 1 pound ) , cut into 1/2-inch slices

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Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 4 tablespoons minced chives


Input: 1/2 cup canola oil


Input: 2 eggplants (1 1/2 pounds total), cut lengthwise into 12 slices, each about 1/2 inch thick

2 eggplants ( 1$1/2 pounds total ) , cut lengthwise into 12 slices , each about 1/2 inch thick

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

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Input: 1 tablespoon cider vinegar


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 pound elbow macaroni


Input: 4 tablespoons olive oil


Input: 2 tablespoons grated Parmesan cheese


Input: 2 tablespoons olive oil


Input: 4 small zucchini (1 pound)

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Input: 4 medium carrots (10 ounces)

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Input: 4 stalks celery (6 ounces), as white as possible

4 stalks celery ( 6 ounces ) , as white as possible

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Input: 5 or 6 scallions (5 ounces)

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Input: 1 small head cauliflower (1 pound), washed and separated into 1 1/2-inch florets

1 small head cauliflower ( 1 pound ) , washed and separated into 1$1/2-inch florets

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Input: 6 large radishes, washed and cut into 1/4-inch slices

6 large radishes , washed and cut into 1/4-inch slices

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Input: 2 tablespoons Dijon-style mustard


Input: 1/3 cup peanut oil


Input: 4 fresh mint leaves


Input: Juice of 2 lemons


Input: 1 tablespoon chopped fresh coriander


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 6 sprigs flat-leaf parsley


Input: 1 small bunch fresh chives


Input: 10 fresh basil leaves


Input: 2 pounds asparagus


Input: 1 teaspoon ground coriander


Input: Salt and freshly-ground black pepper to taste

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

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Input: 2 cups uncooked corn kernels


Input: 1 ripe medium-size tomato, seeded, juiced and finely chopped

1 ripe medium-size tomato , seeded , juiced and finely chopped

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Input: 2 tablespoons lemon juice


Input: 1 1/2 pounds large shrimp, shelled and deveined (about 36 shrimp)

1$1/2 pounds large shrimp , shelled and deveined ( about 36 shrimp )

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Input: 6 tablespoons unsalted butter


Input: 1 small onion, finely chopped

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

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Input: Salt and freshly-ground black pepper to taste

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

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Input: 2 cups cooked corn kernels


Input: 1/4 cup lemon juice


Input: 1/2 cup chopped scallions


Input: 1/2 cup minced sweet red pepper

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Input: 1/3 cup chopped fresh parsley


Input: 1/3 cup extra virgin olive oil

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Input: 1 ripe avocado


Input: 1 cup bulgur


Input: 4 cups boiling water


Input: 2 teaspoons minced fresh sage


Input: 3 tablespoons unsalted butter


Input: Salt and freshly-ground black pepper to taste

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Input: 2 cups fresh uncooked corn kernels

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

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Input: 5 cups chicken stock, preferably homemade

5 cups chicken stock , preferably homemade

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Input: 1 1/2 cups yellow cornmeal


Input: Coarse salt and freshly ground pepper to taste

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Input: 2 tablespoons chopped fresh basil (or 1/2 teaspoon dried)

2 tablespoons chopped fresh basil ( or 1/2 teaspoon dried )

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Input: 1 green pepper, seeded and chopped

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Input: 1/2 cup black olives


Input: 2 cloves garlic, minced


Input: 1 small onion, finely chopped

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Input: Flour for dredging


Input: 1 tablespoon vegetable oil


Input: 1 cup canned Italian plum tomatoes, chopped

1 cup canned Italian plum tomatoes , chopped

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Input: 4 pork chops


Input: 1 cup beer


Input: Coarse salt to taste


Input: 1 tablespoon caraway seeds


Input: 1 teaspoon freshly ground pepper


Input: 4 pork chops


Input: 1 medium onion, sliced


Input: 1 1/2 pounds sauerkraut, washed


Input: 1/2 teaspoon thyme


Input: 1 cup dry white wine


Input: 1 tablespoon Dijon-type mustard


Input: 1 tablespoon green peppercorns


Input: Coarse salt and freshly ground pepper

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Input: 1 clove garlic, minced


Input: Zest of 2 limes


Input: 1/2 cup heavy cream


Input: 1 tablespoon peeled and grated fresh ginger

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Input: Juice of 1 lime


Input: 1/2 cup water


Input: 2 cloves garlic, finely chopped

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Input: 3/4 teaspoon salt


Input: 3/4 teaspoon white pepper


Input: 3 cups corn kernels


Input: 4 cups chicken stock, preferably fresh

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Input: 1 medium pumpkin


Input: 3 tablespoons honey


Input: 1 1/2 to 2 cups peach honey (see recipe)

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Input: 1 pound fresh ripe peaches, peeled, pitted and sliced

1 pound fresh ripe peaches , peeled , pitted and sliced

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Input: Grease and flour for pan

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Input: 1 cup pine nuts


Input: 2 tablespoons blue cornmeal


Input: 2 tablespoons unsalted butter


Input: 9 ounces semisweet chocolate


Input: 6 egg yolks, lightly beaten

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Input: 1/2 cup granulated sugar


Input: 1 teaspoon vanilla extract


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 safflower, walnut, peanut or olive oil

1/2 cup safflower , walnut , peanut or olive oil

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Input: 4 tablespoons pumpkin puree, fresh or canned, without sugar

4 tablespoons pumpkin puree , fresh or canned , without sugar

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Input: 1/4 teaspoon minced garlic


Input: 1/2 teaspoon turmeric


Input: 1/2 cup plus 2 tablespoons apple cider vinegar

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Input: 1 cup shelled pumpkin seeds, raw

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Input: 2 tablespoons finely sliced chives


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: Pinch cayenne


Input: 1 tablespoon sweet butter


Input: 2 cups milk


Input: 3 tablespoons pumpkin puree, fresh or canned, without sugar

3 tablespoons pumpkin puree , fresh or canned , without sugar

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Input: 1/2 teaspoon minced garlic


Input: 1/2 cup fresh or frozen corn kernels

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Input: Pinch allspice


Input: 3/8 cup stone ground cornmeal


Input: 2 cups soft corn pudding (see recipe)

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Input: 3/4 cup pumpkin seed vinaigrette paste (see recipe)

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Input: 4 slices thick bacon


Input: 1 tablespoon chopped parsley


Input: 2 untreated pieces cedar shingles or shims, each 4 to 5 inches wide and about 12 inches long (easily available at lumber yards)

2 untreated pieces cedar shingles or shims , each 4 to 5 inches wide and about 12 inches long ( easily available at lumber yards )

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

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Input: 1 tablespoon unsalted butter, at room temperature

1 tablespoon unsalted butter , at room temperature

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Input: 4 6-ounce salmon fillets, skinned and boned

4 6-ounce salmon fillets , skinned and boned

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Input: 1/4 teaspoon dry mustard


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon salt


Input: 2 teaspoons ground cumin


Input: 1 small onion, diced

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


Input: Salt, if desired


Input: Freshly ground pepper


Input: 4 pork chops


Input: Flour for dredging


Input: 1 tablespoon Hungarian paprika


Input: 1 tablespoon peanut or vegetable oil

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

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Input: 1 tablespoon red-wine or malt vinegar

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

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Input: 1/4 cup dry white vermouth


Input: 2 tablespoons finely chopped shallots


Input: 1/2 cup olive oil


Input: 1 1/2 tablespoons imported mustard, preferably Dijon

1$1/2 tablespoons imported mustard , preferably Dijon

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

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Input: Juice of half a lemon


Input: 1 tablespoon finely chopped parsley


Input: Salt, if desired


Input: Freshly ground pepper


Input: 1 pint raw (unfrozen) scallops, preferably bay scallops

1 pint raw ( unfrozen ) scallops , preferably bay scallops

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

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Input: 1 cup heavy cream


Input: 1 tablespoon butter


Input: 1/2 cup dry white vermouth


Input: 1/2 cup heavy cream


Input: 3 drops Tabasco sauce


Input: 1 egg white


Input: 1/2 cup heavy cream


Input: 12 small, skinless, boneless fillets of sole or flounder, about 2 1/4 pounds

12 small , skinless , boneless fillets of sole or flounder , about 2$1/4 pounds

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

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Input: 1 cup carrots cut into fine, julienne strips, about two inches long

1 cup carrots cut into fine , julienne strips , about two inches long

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

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Input: 1 1/2 cups loosely packed leeks cut into fine, julienne strips, about three inches long

1$1/2 cups loosely packed leeks cut into fine , julienne strips , about three inches long

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

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

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

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Input: 1/4 cups chicken broth


Input: 1 bay leaf


Input: 3/4 cup dry white vermouth


Input: 2 tablespoons flour


Input: 1/2 cup coarsely chopped onion


Input: 1 clove garlic, finely chopped

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

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Input: Salt, if desired


Input: Freshly ground pepper


Input: 2 tablespoons butter


Input: 1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces

1 three-and-one-half-pound , ready-to-cook chicken , cut into serving pieces

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

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Input: 1 tablespoon coriander seeds


Input: 1/2 pound pork tenderloin


Input: 1 inchlong piece of ginger, fresh or frozen

1 inchlong piece of ginger , fresh or frozen

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

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Input: 1 tablespoon cumin seeds


Input: 1 medium-size clove garlic


Input: 1/8 teaspoon salt (optional)

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Input: 1 1/2 cups chicken broth


Input: 2 eggs


Input: 1 tablespoon cornstarch


Input: 1/3 cup lemon juice


Input: 1 pound sweet potatoes


Input: 1 pound tart apples


Input: 1/2 cup apple cider


Input: 1/3 cup dried cranberries or dried cherries

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Input: 1/2 cup fresh bread crumbs


Input: 2 tablespoons finely chopped dill


Input: 1/8 teaspoon freshly grated nutmeg


Input: Salt to taste, if desired

B-NAME B-COMMENT I-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: 1 1/4 pounds ground lamb or veal

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

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Input: 3 tablespoons butter


Input: 1 cup finely chopped onions


Input: Salt and freshly ground black pepper

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

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Input: 1/4 teaspoon paprika


Input: Sprigs of fresh coriander


Input: 6 red snapper fillets, each about 6 ounces, skin on

6 red snapper fillets , each about 6 ounces , skin on

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

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Input: 1 tablespoon fresh lime juice


Input: 2 cups water


Input: 2 cloves garlic, minced


Input: 4 tablespoons extra-virgin olive oil


Input: 2 large sweet red peppers, cored, seeded and chopped

2 large sweet red peppers , cored , seeded and chopped

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

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Input: 1 jalapeno or other hot green chili, seeded and minced

1 jalapeno or other hot green chili , seeded and minced

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

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Input: 1/2 cup finely chopped onion


Input: 2 tablespoons sherry wine vinegar


Input: 2 tablespoons finely chopped parsley


Input: 2 large sweet yellow peppers, cored, seeded, and cut in thin strips

2 large sweet yellow peppers , cored , seeded , and cut in thin strips

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

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Input: 2 large green peppers, cored, seeded and cut in thin strips

2 large green peppers , cored , seeded and cut in thin strips

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

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Input: 2 pounds chorizo (Spanish sausage) diced

2 pounds chorizo ( Spanish sausage ) diced

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

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Input: 2 large sweet red peppers, cored, seeded and cut in thin strips

2 large sweet red peppers , cored , seeded and cut in thin strips

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 tablespoon chopped coriander leaves


Input: 2 tablespoons minced scallions


Input: 1 medium eggplant, about 1 1/4 pound, in 1/2-inch thick slices

1 medium eggplant , about 1$1/4 pound , in 1/2-inch thick slices

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

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Input: 1/2 teaspoon sugar


Input: A few drops hot chili oil

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

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Input: 2 sweet red peppers, cored, seeded and quartered

2 sweet red peppers , cored , seeded and quartered

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

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Input: 1/2 cup fish or chicken stock

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Input: 1/4 teaspoon Dijon-style mustard


Input: 1/4 cup Chinese sesame oil


Input: 1 1/2 tablespoons rice vinegar


Input: 1 tablespoon grated fresh ginger


Input: 2 teaspoons soy sauce


Input: 1 teaspoon dried thyme


Input: 2 tablespoons raisins


Input: 1/2 cup dry white wine


Input: 2 cloves garlic, thinly sliced

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

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Input: 4 six-ounce halibut fillets


Input: 2 leeks, thinly sliced


Input: 2 shallots, thinly sliced


Input: 2 medium-size turnips, peeled and cut into the size of walnut halves

2 medium-size turnips , peeled and cut into the size of walnut halves

B-QTY 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: 1/2 teaspoon salt, optional


Input: 1/2 teaspoon coriander


Input: Juice of 1/2 lemon


Input: 1/4 teaspoon cardamom


Input: 1/4 teaspoon turmeric


Input: Ground black pepper to taste

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


Input: 7 tablespoons olive oil


Input: 1 tablespoon minced fresh thyme or 1 teaspoon dried

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

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Input: 1 tablespoon minced parley


Input: 4 cups seeded and chopped tomatoes

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

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Input: 4 cups water


Input: 1 cup yellow stone-ground cornmeal


Input: Salt and pepper to taste

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


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 chicken stock


Input: Cayenne pepper


Input: 1/2 cup finely diced red-bell pepper

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Input: 1/2 cup dry white wine


Input: 1/2 cup finely diced green bell pepper

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

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Input: 4 cloves garlic, finely minced

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Input: 1 cup finely diced celery


Input: 1 cup finely diced white onion

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

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Input: 1 pound loin of veal, completely trimmed

1 pound loin of veal , completely trimmed

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

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Input: 1 tablespoon olive oil plus oil for brushing the meat

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

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Input: 2 tablespoons olive oil


Input: Grits (see recipe)

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Input: Sauce (see recipe)

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Input: 2 tablespoons minced fresh thyme


Input: 1/4 to 1/2 teaspoon cayenne pepper

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Input: 1 teaspoon ground black pepper


Input: Salt to taste


Input: 3 to 4 cloves fresh garlic, peeled

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Input: Zest of one lemon


Input: 1/4 cup parsley leaves


Input: 2 cups water


Input: 3/4 cup diced tomatoes, fresh or canned

3/4 cup diced tomatoes , fresh or canned

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

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Input: Salt to taste


Input: 1 small onion, diced

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


Input: 2 teaspoons chopped garlic


Input: 4 to 5 bay leaves


Input: 2 teaspoons crushed black peppercorns


Input: 1 tablespoon fresh or dried rosemary

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

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Input: 2 racks of lamb, eye only

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Input: 1 1/2 cups diced turnips


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 egg


Input: 1 cup pumpkin puree (see instructions)

1 cup pumpkin puree ( see instructions )

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

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Input: 1 3/4 cups all-purpose flour


Input: 1/2 teaspoon nutmeg


Input: 2 cups fish stock


Input: 2 ounces unsalted butter at room temperature

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

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Input: 3 ounces assorted sliced mushrooms, wild or cultivated

3 ounces assorted sliced mushrooms , wild or cultivated

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

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Input: 1/2 teaspoon fresh thyme leaves


Input: 2 cups plus 2 tablespoons olive oil

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Input: Salt and white pepper to taste

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

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Input: Olive oil for grilling


Input: 12 ounces sea scallops


Input: 8 ounces mixed greens like Swiss chard, turnip greens, baby kale or spinach, in small pieces

8 ounces mixed greens like Swiss chard , turnip greens , baby kale or spinach , in small pieces

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

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Input: 1 cup heavy cream


Input: 2/3 cup sugar


Input: 1/4 cup water


Input: 5 egg yolks


Input: 1 1/4 cup pumpkin puree (see instructions)

1$1/4 cup pumpkin puree ( see instructions )

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

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Input: 1/4 teaspoon powdered ginger


Input: 1 3- to 3 1/2-pound pumpkin, halved, scraped and seeded

1 3- to 3$1/2-pound pumpkin , halved , scraped and seeded

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Input: 2 cups milk


Input: Freshly grated nutmeg to taste

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


Input: 1/3 cup cream


Input: Salt and white pepper to taste

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

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Input: 3 cups water


Input: 3 cups chicken stock


Input: 2 leeks, cleaned and trimmed, leaving about 1/2 inch of the green, chopped

2 leeks , cleaned and trimmed , leaving about 1/2 inch of the green , chopped

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

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Input: 1 large white potato, peeled and cut into 1/2-inch cubes

1 large white potato , peeled and cut into 1/2-inch cubes

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

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Input: 2 tablespoons sweet butter


Input: 1 3- to 3 1/2-pound pumpkin (sugar pumpkin if possible)

1 3- to 3$1/2-pound pumpkin ( sugar pumpkin if possible )

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

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Input: 4 eggs


Input: 5 tablespoons sugar


Input: 1/4 teaspoon vanilla extract


Input: 1 cup pumpkin puree


Input: 1 cup milk


Input: 1/2 cup cream


Input: 2 tablespoons water


Input: 1/2 cup water


Input: 1/4 cup white wine


Input: Salt and white pepper to taste

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

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Input: 5 tablespoons sweet butter


Input: 1 1/2 cups loosely packed julienne of pumpkin flesh (strips about 2 inches long)

1$1/2 cups loosely packed julienne of pumpkin flesh ( strips about 2 inches long )

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


Input: 1/4 cup sugar for caramelizing


Input: 2 teaspoons lemon juice


Input: Plain yogurt or sour cream, for garnish

Plain yogurt or sour cream , for garnish

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

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Input: Chopped fresh cilantro, for garnish

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

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Input: 1 pound gray sole (about 3 fillets)

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

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Input: 1 16-ounce bag dried lentils, any variety

1 16-ounce bag dried lentils , any variety

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

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Input: 1/2 teaspoon salt


Input: 4 cloves garlic, minced


Input: 2 1/4 teaspoons cumin


Input: 3/4 teaspoon curry powder


Input: 3/4 teaspoon allspice


Input: 1 1/2 teaspoons cinnamon


Input: 3/4 teaspoon red pepper flakes


Input: 2 quarts water


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

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


Input: 3/4 cup dry sherry


Input: 1 14 1/2-ounce can diced tomatoes, drained

1 14$1/2-ounce can diced tomatoes , drained

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

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Input: 1 1/2 cups peeled and finely chopped eggplant

1$1/2 cups peeled and finely chopped eggplant

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

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Input: 1 small green pepper, finely chopped

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

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Input: 2 medium carrots, shredded

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


Input: 1 medium onion, finely chopped

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

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Input: 2 tablespoons canola oil or olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 tablespoons canola or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 1/2 cup flour


Input: 1 1/2 teaspoons minced garlic


Input: 1 teaspoon minced thyme


Input: 1 tablespoon dried basil


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: 4 6-ounce salmon fillets


Input: 1/2 cup brown lentils


Input: 1/2 cup barley


Input: 1/2 cup brown rice


Input: 2 tablespoons olive oil


Input: 1 1/3 cups minced carrots


Input: 3/4 cup minced onion


Input: 3/4 cup minced celery


Input: 2 tablespoons toasted or dry-roasted sunflower seeds

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 teaspoon oregano


Input: 1 1/2 teaspoons salt


Input: 1 cup French lentils or brown lentils, rinsed

1 cup French lentils or brown lentils , rinsed

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large fennel bulbs, very thinly sliced, fronds reserved for garnish

2 large fennel bulbs , very thinly sliced , fronds reserved for garnish

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

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

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


Input: 4 tablespoons balsamic vinegar


Input: 1 shallot, minced


Input: Juice of 1 lemon


Input: Salt and pepper to taste

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


Input: 4 tablespoons extra-virgin olive oil


Input: 4 cloves garlic, very thinly 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: 2 yellow bell peppers


Input: 1 tablespoon olive oil


Input: 4 tablespoons finely chopped onions


Input: 2 red bell peppers, about 3/4 pound, cored, seeded and cut into 1 1/4-inch cubes

2 red bell peppers , about 3/4 pound , cored , seeded and cut into 1$1/4-inch cubes

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

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

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


Input: 2 red bell peppers


Input: 1 tablespoon butter


Input: 1/2 cup water


Input: 1 tablespoon fresh lemon juice


Input: 1/4 teaspoon ground cumin


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 heads of medium-size Belgian endive

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons butter


Input: 1 bay leaf


Input: 1/2 teaspoon cumin powder


Input: 1 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped garlic


Input: 8 ounces sharp white cheddar cheese, grated

8 ounces sharp white cheddar cheese , grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 8 boneless loin of pork slices, about 3 ounces each, trimmed of excess fat

8 boneless loin of pork slices , about 3 ounces each , trimmed of excess fat

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

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

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


Input: 1/3 cup cream cheese, cut in 1/4-inch dice

1/3 cup cream cheese , cut in 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup grated mozzarella


Input: 1/3 cup grated Parmesan cheese


Input: 1/3 cup grated sharp white cheddar cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup grated Muenster cheese


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: 6 eggs


Input: 1 cup heavy cream


Input: 1 1/2 teaspoons kosher salt


Input: 1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes

1 pound shiitake mushrooms , caps only , diced into 1/4 inch cubes

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

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

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


Input: 2 tablespoons olive oil


Input: 18 slices two- or three-day-old sliced white or whole wheat bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon plus 2 tablespoons unsalted butter, room temperature

1 teaspoon plus 2 tablespoons unsalted butter , room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons finely chopped chives


Input: 1 1/2 tablespoons finely chopped parsley

1$1/2 tablespoons finely chopped parsley


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 tablespoons grated Parmesan cheese


Input: 2 medium leeks (white and light green part) sliced thin

2 medium leeks ( white and light green part ) sliced thin

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

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

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


Input: 1 1/2 cups ricotta cheese


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup pine nuts, roasted, or 1/4 cup chopped walnuts

1/4 cup pine nuts , roasted , or 1/4 cup chopped walnuts

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME B-COMMENT B-QTY B-UNIT 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 medium onion, diced (1 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons vegetable oil


Input: 1 6-pound roasting chicken with its liver

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup mushrooms, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1/4 teaspoon Tabasco sauce


Input: 1 teaspoon kosher salt


Input: 5 eggs, lightly beaten


Input: 3 2/3 cups milk


Input: 2 teaspoons sweet butter, for greasing ramekins

2 teaspoons sweet butter , for greasing ramekins

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: 3/4 teaspoon kosher salt


Input: 6 grinds white pepper


Input: 4 tablespoons truffle oil


Input: 3 eggs


Input: 1 cup heavy cream


Input: 1 cup milk


Input: Juice of 3 oranges (about 1 cup)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 Granny Smith or other tart apple, peeled and chopped

1 Granny Smith or other tart apple , peeled and chopped

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon caraway seeds


Input: 1/2 loaf hallah or other soft white bread (about 8 ounces)

1/2 loaf hallah or other soft white bread ( about 8 ounces )

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

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


Input: 1/4 teaspoon dried oregano


Input: 1/4 cup parsley, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large Granny Smith apple, grated

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup apple vinegar


Input: 1 head red cabbage, shredded (3 pounds)

1 head red cabbage , shredded ( 3 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons sugar or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 1 large onion, chopped (about 1 1/4 cups)

1 large onion , chopped ( about 1$1/4 cups )

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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Vanilla ice cream


Input: 1 teaspoon ground cinnamon


Input: 3/4 cup oat bran


Input: 1 cup dark brown sugar, packed

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: 3 tart apples (about 1 1/2 pounds), peeled, cored and sliced

3 tart apples ( about 1$1/2 pounds ) , peeled , cored and sliced

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

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

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


Input: 1 pound Italian prune plums, pitted and halved

1 pound Italian prune plums , pitted and halved

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 boneless side of fresh Atlantic salmon, about 2 1/2 pounds

1 boneless side of fresh Atlantic salmon , about 2$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, softened

6 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 teaspoon black sesame seeds


Input: 2 scallions, minced


Input: 1/2 tablespoon extra-virgin olive oil


Input: 1 pound sugar snap peas


Input: 1 tablespoon minced fresh mint


Input: Freshly ground black pepper


Input: Juice of 2 lemons


Input: 2 tablespoons extra-virgin olive oil


Input: 1 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground coriander


Input: 1 teaspoon ground cumin


Input: 1 teaspoon Dijon mustard


Input: 2 bunches fresh arugula, rinsed, dried and stems removed

2 bunches fresh arugula , rinsed , dried and stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size red onion, sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups canned chick peas, rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces Parmigiano-Reggiano cheese, in thin shavings

1$1/2 ounces Parmigiano-Reggiano cheese , in thin shavings

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons sherry-wine vinegar


Input: 2 scallions, chopped


Input: Juice of 1/2 lemon


Input: 3 tablespoons nonfat yogurt


Input: 24 thin slices fresh baguette


Input: 1 Fuyu persimmon (the firm squat variety, not the softer heart-shaped kind)

1 Fuyu persimmon ( the firm squat variety , not the softer heart-shaped kind )

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

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

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


Input: 8 tablespoons extra-virgin olive oil


Input: 1 pound shiitake mushrooms


Input: 1 ounce thin-sliced prosciutto, preferably imported

1 ounce thin-sliced prosciutto , preferably imported

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound lightly cooked snow peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound red, yellow, green or purple pepper strips

1/2 pound red , yellow , green or purple pepper strips

B-QTY B-UNIT B-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT B-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: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces thinly sliced Parmesan or other strong-flavored hard cheese

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 smoked trout, skin and bones removed, diced

2 smoked trout , skin and bones removed , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 2 tablespoons balsamic vinegar


Input: 2 tablespoons olive oil


Input: 1 pound sliced mushrooms


Input: 1 pound soft tofu


Input: 1/4 pound fresh trimmed spinach leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 9 -ounce can tomato puree

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large sprig fresh basil or 1 1/2 teaspoons dried

1 large sprig fresh basil or 1$1/2 teaspoons dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces 1- or 2-percent fat cottage cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 1/4 cup red wine vinegar


Input: 3 tablespoons extra-virgin olive oil


Input: 15 fresh basil leaves


Input: 1 teaspoon minced garlic in oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 or 5 ounces sliced red onion

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds tomatoes


Input: 1 1/2 to 1 3/4 teaspoons fresh thyme or 1/2 to 3/4 teaspoon dried thyme

1$1/2 to 1$3/4 teaspoons fresh thyme or 1/2 to 3/4 teaspoon dried thyme

B-QTY B-COMMENT B-RANGE_END B-UNIT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-UNIT I-COMMENT B-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: 8 ounces crusty whole-wheat Italian or French bread

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 5 ounces sharp goat cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound Kirby cucumbers


Input: 3 to 5 double-rib lamb chops

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 3 tablespoons sesame seeds


Input: 2 tablespoons corn or peanut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds of any combination of red pepper strips, snow peas and bean sprouts, preferably 3/4 pound of peppers, 1/2 pound snow peas and 1/4 pound sprouts

1$1/2 pounds of any combination of red pepper strips , snow peas and bean sprouts , preferably 3/4 pound of peppers , 1/2 pound snow peas and 1/4 pound sprouts

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

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

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

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


Input: 3 tablespoons coarsely shredded fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons dry Sherry


Input: 5 teaspoons low-sodium soy sauce


Input: 1/4 teaspoon Sichuan peppercorns (optional)

1/4 teaspoon Sichuan peppercorns ( optional )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons rice vinegar


Input: 1 tablespoon sugar


Input: 2 to 4 small whole-wheat pitas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter (optional)


Input: 1 pound chicken nuggets (white-meat chicken cut in cubes)

1 pound chicken nuggets ( white-meat chicken cut in cubes )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup red-wine vinegar


Input: Freshly ground black pepper to taste

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Input: 8 to 12 ounces salmon fillet

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Input: 4 to 8 ounces fresh linguine, see note

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Input: 3/4 pound small new potatoes


Input: 2 tablespoons corn or safflower oil

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Input: 3/4 pound sliced onion


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1/2 teaspoon turmeric


Input: 1/8 to 1/4 teaspoon cayenne


Input: Freshly ground black pepper to taste

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Input: 10 -ounce package frozen peas


Input: 1/2 pound fresh cooked, peeled shrimp

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Input: 1 to 1 1/2 cups low-fat plain yogurt

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Input: 2 tablespoons minced mint or coriander (optional)

2 tablespoons minced mint or coriander ( optional )

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Input: 1 teaspoon minced garlic in oil

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Input: 1/2 pound red or yellow pepper strips

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Input: 2 tablespoons rinsed capers


Input: 1/2 pound sliced onions


Input: 1 pound coarsely chopped tomatoes


Input: 2 tablespoons fresh thyme or 2 teaspoons dried

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Input: 1/4 cup sugar


Input: 1/2 cup unsalted butter, melted

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Input: Milk or egg yolk for glazing the pastry

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Input: 4 pounds Comice or Bosc pears

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Input: 1 1/2 cups flour


Input: Salt


Input: 12 tablespoons unsalted butter


Input: 1 tablespoon sugar


Input: 3 to 4 tablespoons ice water

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Input: 4 tablespoons poire liqueur


Input: 1 1/2 cups water


Input: 1 cup sugar


Input: Juice of 1/2 lemon


Input: 2 pounds Bartlett pears


Input: Coarse salt to taste


Input: Pinch saffron


Input: 1 scant teaspoon ground ginger


Input: 1 scant teaspoon freshly ground black pepper

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Input: Pinch cayenne


Input: 1/4 cup grated onion, drained

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Input: 2 or 3 tablespoons unsalted butter

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Input: 2 to 3 tablespoons chopped parsley or fresh coriander

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Input: 1 1/4 cups minced onion


Input: 1 pound seckel pears


Input: Juice of 1/2 lemon


Input: Cinnamon


Input: Granulated sugar


Input: Salt and pepper


Input: 3 pounds lamb shoulder, cut into 1 1/2-inch pieces

3 pounds lamb shoulder , cut into 1$1/2-inch pieces

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Input: 3 tablespoons clarified butter


Input: 1 tablespoon sugar


Input: Juice of 1/2 lemon


Input: 1 1/2 pounds seckel or Bosc pears

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Input: 1/2 stick butter


Input: 1 tablespoon fresh chopped parsley


Input: 1 large turnip, cut into walnut-sized pieces

1 large turnip , cut into walnut-sized pieces

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Input: 2 teaspoons sugar


Input: 1 egg, lightly beaten


Input: 2 tablespoons finely chopped parsley


Input: 1/4 cup freshly grated Parmesan cheese

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Input: 1 4 to 4 1/2 pound duck

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Input: 1 orange


Input: 1/2 teaspoon rosemary


Input: Coarse salt and freshly ground black pepper to taste

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Input: 2 cups (1 pound) ricotta cheese

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Input: 1/2 cup finely diced Mozzarella cheese

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Input: Pinch of freshly grated nutmeg


Input: 1/4 cup finely chopped prosciutto


Input: 1/2 teaspoon dried hot red pepper flakes

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Input: 2 tablespoons finely chopped fresh basil or half the amount dried

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Input: 1/4 cup tomato paste


Input: 1/4 cup finely chopped parsley


Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 1/4 cup heavy cream


Input: 4 cups imported canned tomatoes


Input: 1/4 cup olive oil


Input: 1 teaspoon finely minced garlic


Input: 1/2 cup finely chopped onion


Input: 1 cup chopped cooked pork or stewed beef

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Input: 1 cup beef broth


Input: 2 tablespoons chopped fresh basil or 1 teaspoon dried

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Input: 3 cups imported canned Italian plum tomatoes

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Input: 1 cup dry white wine


Input: 3 tablespoons tomato paste


Input: Salt to taste, if desired

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