Input: 1 cup milk


Input: 1/4 cup maple syrup


Input: 1/2 cup sour cream


Input: 1 1/2 cups heavy cream


Input: 1 cup maple sugar (see note)

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

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Input: 4 slices maple white bread, each about 1 1/2 inches thick (recipe follows)

4 slices maple white bread , each about 1$1/2 inches thick ( recipe follows )

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

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

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


Input: 1 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A baked eight-inch pie shell


Input: 3 tablespoons melted sweet butter


Input: 1 1/2 cups pure maple syrup


Input: 3 eggs


Input: A few drops lemon juice

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


Input: 1/2 teaspoon red-wine vinegar


Input: Kosher salt


Input: 1 pound red beets, peeled and juiced, or 1 cup juice from health-food store

1 pound red beets , peeled and juiced , or 1 cup juice from health-food store

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

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

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


Input: Red-beet essence (see recipe)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon each finely diced carrot, turnip and dark green of leeks

1 teaspoon each finely diced carrot , turnip and dark green of leeks

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

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Input: 1/4 medium-size ripe tomato, peeled, flesh cut in small diamond shapes

1/4 medium-size ripe tomato , peeled , flesh cut in small diamond shapes

B-QTY B-NAME O O 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 teaspoons minced chives


Input: 1 pound scrod, catfish or flounder, without skin and cut in chunks

1 pound scrod , catfish or flounder , without skin and cut in chunks

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

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


Input: 1/2 lime, quartered


Input: 1 pound unsalted butter at room temperature, in pieces

1 pound unsalted butter at room temperature , in pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 1/2 cups thinly sliced leek rounds

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

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Input: 1 1/2 cups tomato puree


Input: 1 bunch cilantro, washed and dried

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

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Input: 2 teaspoons minced garlic


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: 3 tablespoons lime juice


Input: 2 red, yellow or orange bell peppers, seeded and quartered

2 red , yellow or orange bell peppers , seeded and quartered

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

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Input: 2 Anaheim chilies or 1 poblano chili, seeded and quartered

2 Anaheim chilies or 1 poblano chili , seeded and quartered

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size onions, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or 3 tablespoons canola oil

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

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Input: 1 8-ounce can peeled whole tomatoes and their juice

B-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 1 cup chicken stock or broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound penne


Input: 1 cup heavy cream


Input: 3 large new potatoes, scrubbed but not peeled, and cut in thirds

3 large new potatoes , scrubbed but not peeled , and cut in thirds

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

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


Input: 1 head cauliflower, trimmed and cut into walnut-size florets

1 head cauliflower , trimmed and cut into walnut-size florets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled


Input: 1 dried red chili pepper, or more to taste

1 dried red chili pepper , or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 cup cream, more if desired

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

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Input: Freshly ground black pepper


Input: Walnut oil


Input: Sea salt


Input: 1 1/2 pounds cauliflower, trimmed and cut into large chunks

1$1/2 pounds cauliflower , trimmed and cut into large chunks

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


Input: 3 tablespoons butter, more if desired

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

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Input: 1 1/2 tablespoons extra virgin olive oil

1$1/2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces cremini mushrooms, trimmed and cut into 1/2-inch pieces

8 ounces cremini mushrooms , trimmed and cut into 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 1 clove garlic, peeled, crushed and chopped

1 clove garlic , peeled , crushed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds cauliflower, trimmed and cut into florets

1$1/4 pounds cauliflower , trimmed and cut into florets

B-QTY B-UNIT B-NAME O 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 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle

2 large anchovy fillets packed in olive oil , drained and pounded to paste with a mortar and pestle

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

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


Input: 1/3 cup roughly chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup roughly chopped green Sicilian olives (or other mild olives)

1/4 cup roughly chopped green Sicilian olives ( or other mild olives )

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

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

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


Input: 1 tablespoon capers, drained


Input: 1 tablespoon aged sherry vinegar


Input: Coarsely ground black pepper


Input: 1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices

1 pound cauliflower , about 1 medium-large head , trimmed and cut into 1/4-inch-thick slices

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

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

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


Input: Sea salt, preferably coarse

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


Input: 1 teaspoon olive oil


Input: Coarsely ground black pepper


Input: 1 Golden Delicious apple


Input: Extra virgin olive oil, to coat

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 1 small head cauliflower, sliced into flat 1/8-inch-thick florets

1 small head cauliflower , sliced into flat 1/8-inch-thick florets

B-QTY O B-UNIT B-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: Sea salt, to taste

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


Input: 3/4 cup coarsely chopped day-old country bread (in pea-size pieces)

3/4 cup coarsely chopped day-old country bread ( in pea-size pieces )

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

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

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


Input: 2 teaspoons crushed coriander seeds


Input: 5 tablespoons extra virgin olive oil, more if needed

5 tablespoons extra virgin olive oil , more if needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons grated orange zest


Input: 3 medium beets, trimmed

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


Input: 1 pound cauliflower, trimmed and cut into walnut-size florets

1 pound cauliflower , trimmed and cut into walnut-size florets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh-squeezed orange juice


Input: 2 handfuls watercress, thick stems removed

2 handfuls watercress , thick stems removed

B-QTY O 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 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt, to taste

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


Input: 1/2 tablespoon mustard


Input: 1 1/2 tablespoons finely chopped ginger


Input: 1 tablespoon rice vinegar


Input: 1/3 cup slivered almonds


Input: Sea salt, preferably coarse

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


Input: 1 1/2 pounds cauliflower, trimmed into olive-size florets

1$1/2 pounds cauliflower , trimmed into olive-size florets

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: 6 tablespoons unsalted butter


Input: 3/4 cup peanut oil


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds cauliflower, trimmed into walnut-size florets

1$1/2 pounds cauliflower , trimmed into walnut-size florets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons butter


Input: A good pinch of Cayenne


Input: Coarse sea salt


Input: 1 egg yolk


Input: 1 tablespoon lemon juice, from Meyer lemons, if possible

1 tablespoon lemon juice , from Meyer lemons , if possible

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle

4 large anchovy fillets packed in olive oil , drained and pounded to paste with a mortar and pestle

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

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


Input: Freshly ground pepper (black, red, green, grains of paradise, whatever you like)

Freshly ground pepper ( black , red , green , grains of paradise , whatever you like )

B-COMMENT I-COMMENT B-NAME B-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

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

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


Input: 1 teaspoon garlic, peeled and crushed with salt

1 teaspoon garlic , peeled and crushed with salt

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups tomato sauce


Input: 1/2 cup chopped parsley


Input: 1 teaspoon sea salt


Input: 1 pound fresh collard greens


Input: Freshly ground pepper to taste

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


Input: 1/2 pound mottled red beans, like cranberry, bolita or Roman, soaked overnight

1/2 pound mottled red beans , like cranberry , bolita or Roman , soaked overnight

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


Input: 1 pound of greens like Swiss chard, dandelion or kale, blanched 3 to 5 minutes, drained well and coarsely chopped

1 pound of greens like Swiss chard , dandelion or kale , blanched 3 to 5 minutes , drained well and coarsely chopped

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

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

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


Input: 1 Italian green frying pepper, cored, seeded and cut into small pieces

1 Italian green frying pepper , cored , seeded and cut into small pieces

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

NoCAP YesCAP 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 1/2 teaspoons chopped long green chili

2$1/2 teaspoons chopped long green chili

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

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Input: 2 tablespoons olive oil


Input: 1 cup chopped onion


Input: 1/4 cup tomato puree


Input: 1 piece pumpkin squash, two pounds, peeled and cut into 1-inch cubes

1 piece pumpkin squash , two pounds , peeled and cut into 1-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 I-COMMENT

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


Input: 1 cup lentils


Input: 4 tomatoes, peeled, seeded and chopped

4 tomatoes , peeled , seeded and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cumin


Input: 4 teaspoons rice


Input: 1 medium onion


Input: 8 tablespoons olive oil


Input: 1 bunch leafy Swiss chard with large leaves (about 12 pieces)

1 bunch leafy Swiss chard with large leaves ( about 12 pieces )

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

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

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


Input: 1 tablespoon flour


Input: 1 tablespoon coarse salt


Input: 1 tablespoon pine nuts


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 tablespoons unsalted butter or olive oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 onions, diced


Input: 3 fresh chili peppers, thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon paprika


Input: 1/2 teaspoon Cayenne pepper


Input: 1 tablespoon dried currants


Input: 3 1/2 cups mayonnaise (Hellmann's)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup grainy mustard


Input: 2 cups finely chopped fresh parsley (about 4 bunches)

2 cups finely chopped fresh parsley ( about 4 bunches )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups crumbled Roquefort cheese (about 8 ounces)

1$1/2 cups crumbled Roquefort cheese ( about 8 ounces )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 catfish fillets (about 8 ounces each)

4 catfish fillets ( about 8 ounces each )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 medium heads red cabbage


Input: 1/2 cup peanut oil for frying

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

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Input: 1/2 teaspoon pepper


Input: 3 tablespoons Cajun seasoning (or to taste)

3 tablespoons Cajun seasoning ( or to taste )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup buttermilk or water


Input: 2 cups yellow cornmeal


Input: 1/2 teaspoon salt


Input: 2 tablespoons crushed black truffles or 1 tablespoon black olive paste or 1 tablespoon genuine balsamic vinegar at least 50 years old

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

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Input: Freshly ground black pepper


Input: 1 tablespoon white wine vinegar


Input: 3 tablespoons extra virgin olive oil

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

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Input: 1/4 cup baby cilantro (see note)

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

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Input: 2 pounds asparagus, medium thickness

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

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Input: Salt


Input: 1/2 tablespoon butter


Input: 1 whole egg


Input: 2 egg yolks


Input: 3 tablespoons extra virgin olive oil

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

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Input: 3 piquillo peppers or 1 small red bell pepper, julienned

3 piquillo peppers or 1 small red bell pepper , julienned

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

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Input: 3/4 pound sushi-quality fluke, thinly sliced

3/4 pound sushi-quality fluke , thinly sliced

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

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Input: Sea salt and freshly ground white pepper to taste

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

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Input: 2 tablespoons extra virgin olive oil

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

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Input: Fleur de sel or coarse sea salt

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

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Input: 4 French breakfast or red radishes, thinly sliced

4 French breakfast or red radishes , thinly sliced

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Input: 1/2 cup of radish sprouts


Input: 10 calamata olives, pitted and halved

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

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Input: 2 tablespoons mild fresh goat cheese, crumbled

2 tablespoons mild fresh goat cheese , crumbled

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Input: 1 tablespoon freshly squeezed lemon, or to taste

1 tablespoon freshly squeezed lemon , or to taste

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Input: Vegetable oil, for frying


Input: 2 ruby red grapefruits


Input: 1/2 cup sugar


Input: 1 1-inch piece fresh ginger root, peeled and thinly sliced

1 1-inch piece fresh ginger root , peeled and thinly sliced

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

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Input: 1 pink grapefruit


Input: 1 orange


Input: 1 2-ounce length of daikon radish, thinly sliced

1 2-ounce length of daikon radish , thinly sliced

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

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Input: Soft brown sugar


Input: 1 cup whipping cream


Input: 1 teaspoon chopped black truffle


Input: 2 1/2 cups double cream


Input: 2 1/4 teaspoons black truffle trimmings tied in cheesecloth

2$1/4 teaspoons black truffle trimmings tied in cheesecloth

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

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Input: 6 tablespoons sugar


Input: 1 egg yolk, beaten with 1/4 teaspoon water

1 egg yolk , beaten with 1/4 teaspoon water

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

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Input: 3 ounces fresh or canned mousse de foie gras

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

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Input: 1 sheet puff pastry, well chilled

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

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Input: 4 (3-inch square) thin slices prosciutto cotto or other delicately flavored ham

4 ( 3-inch square ) thin slices prosciutto cotto or other delicately flavored ham

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

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Input: 12 egg yolks


Input: 1/2 teaspoon ground cumin


Input: 1 cup dry Champagne


Input: 1/4 cup dry sherry


Input: Salt to taste


Input: 1 tablespoon butter


Input: 1 tablespoon chopped fresh dill


Input: Freshly ground pepper to taste

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


Input: 4 sprigs dill


Input: 1 tablespoon fresh lemon juice


Input: 4 sprigs fresh basil or parsley

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

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Input: 8 small red potatoes, washed thoroughly, about 1 pound

8 small red potatoes , washed thoroughly , about 1 pound

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

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Input: 1/2 cup flour


Input: 2 tablespoons vegetable oil


Input: 1 teaspoon ground cumin


Input: Salt and ground pepper to taste

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

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Input: 4 tablespoons butter


Input: 4 skinless fillets of lemon sole, about 1 pound

4 skinless fillets of lemon sole , about 1 pound

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

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Input: 4 tablespoons milk


Input: 1 teaspoon finely chopped garlic


Input: 2 tablespoons grated fresh ginger


Input: 2 tablespoons chopped shallots


Input: 4 ripe tomatoes, about 1 pound

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

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Input: 1 tablespoon olive oil


Input: 1 teaspoon coarse salt


Input: 1/3 cup orange-blossom honey


Input: 1/2 cup sugar


Input: 6 cups popped white popcorn


Input: 1 cup salted roasted nuts (one kind, or a mixture), optional

1 cup salted roasted nuts ( one kind , or a mixture ) , optional

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

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Input: 1 teaspoon vanilla extract


Input: 1/2 teaspoon salt


Input: 1/2 cup brown sugar


Input: 2 cups popped popcorn


Input: 3 cups milk


Input: 3 eggs


Input: 4 tablespoons butter, melted; more for buttering dish

4 tablespoons butter , melted; more for buttering dish

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

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Input: Salt and white pepper


Input: 1 cup whole milk


Input: 2 cups heavy cream


Input: 8 cups low-sodium chicken stock


Input: 1 bay leaf


Input: 3 cups unpopped white popcorn


Input: 3 stalks celery, chopped


Input: 1 small onion, peeled and chopped

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

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Input: 6 tablespoons butter


Input: 1/2 to 3/4 cup Armagnac


Input: Ice cream


Input: 6 ounces dried pears


Input: Water


Input: Superfine sugar


Input: 6 ounces dried apples


Input: 6 ounces dried peaches


Input: 8 ounces pitted prunes


Input: 6 ounces dried apricots


Input: 1 cup grated cheddar cheese (about 3 ounces by weight)

1 cup grated cheddar cheese ( about 3 ounces by weight )

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

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Input: 1 cup milk


Input: 5 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup canned, frozen or fresh corn kernels

1 cup canned , frozen or fresh corn kernels

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

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Input: 2 large eggs


Input: 1 teaspoon salt


Input: 1 tablespoon baking powder


Input: 2 tablespoons sugar


Input: Salt and pepper


Input: 1/2 cup chopped scallions


Input: Salt


Input: 1 pound carrots, peeled and cut in 1-inch chunks

1 pound carrots , peeled and cut in 1-inch chunks

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

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Input: 1 pound yellow turnips (rutabagas), peeled and cut in 1-inch chunks

1 pound yellow turnips ( rutabagas ) , peeled and cut in 1-inch chunks

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 large firm, ripe pear, peeled, cored and cut in 1-inch cubes

1 large firm , ripe pear , peeled , cored and cut in 1-inch cubes

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

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Input: 6 tablespoons unsalted butter


Input: 3/4 cup heavy cream


Input: 1/2 teaspoon ground ginger


Input: Freshly ground black pepper


Input: 1 teaspoon freshly grated nutmeg


Input: 1 1/2 cups flour


Input: 2/3 cup stone-ground yellow cornmeal


Input: 1/2 cup soy sauce


Input: 2 tablespoons sesame oil


Input: 1/3 cup sugar


Input: 5 nickel-size pieces of ginger


Input: 1/4 cup sesame seeds


Input: 2 tablespoons chopped garlic


Input: 3 to 4 pounds spareribs, cut into 2-inch sections

3 to 4 pounds spareribs , cut into 2-inch sections

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

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Input: Cinnamon sugar (see note), for sprinkling

Cinnamon sugar ( see note ) , for sprinkling

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

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Input: 1/4 teaspoon ground cinnamon


Input: Vegetable oil, for frying


Input: 3/4 teaspoon freshly squeezed lemon juice

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

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Input: 1 tablespoon instant tapioca


Input: 2 teaspoons bourbon (or substitute orange juice)

2 teaspoons bourbon ( or substitute orange juice )

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Input: 2 1/2 tablespoons light brown sugar


Input: 1 1/4 pounds ripe peaches


Input: 1 large egg, whisked with enough ice-cold water to make 1/2 cup

1 large egg , whisked with enough ice-cold water to make 1/2 cup

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

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Input: 2 3/4 cup all-purpose flour


Input: 1 tablespoon granulated sugar


Input: 1 teaspoon kosher salt


Input: 1 cup unsalted butter (2 sticks), chilled and cubed

1 cup unsalted butter ( 2 sticks ) , chilled and cubed

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

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Input: 3 tablespoons bread crumbs


Input: 2 teaspoons ground cumin


Input: 3 cups crushed tomatoes


Input: 1 cup beef or chicken bouillon

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

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Input: 2 ounces Parmesan cheese, in shavings

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

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Input: 1 cup chopped red peppers


Input: 4 cups water


Input: 1/2 cup dry white wine


Input: 1 teaspoon fresh rosemary leaves


Input: 1 cup chopped green peppers


Input: 2 pounds ground beef or ground turkey

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

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Input: Freshly ground black pepper


Input: 2 1/2 cups chopped onion


Input: 2 cups brown rice


Input: 4 tablespoons olive oil


Input: Salt


Input: 2 tablespoons minced fresh parsley


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 Dijon mustard


Input: 1 1/2 tablespoons drained capers


Input: 3 tablespoons heavy cream


Input: 1/2 teaspoon dry thyme


Input: 1/2 cup chopped onion


Input: 2 cloves garlic, minced


Input: 1/2 cup veal or chicken stock

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

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Input: 2 pounds stewing veal, in 1-inch cubes

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

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Input: 1/2 pound small fresh mushrooms


Input: Salt and freshly ground black pepper

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 1/2 cups dry red wine


Input: 4 tablespoons balsamic vinegar


Input: 1/4 teaspoon ground cloves


Input: 1/2 cup raisins


Input: 2 tablespoons flour


Input: 4 cloves garlic, chopped


Input: 2 celery stalks, slivered and cut in 1 1/2-inch lengths

2 celery stalks , slivered and cut in 1$1/2-inch lengths

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

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Input: 3 pounds lamb stew meat, in 1 1/2-inch cubes

3 pounds lamb stew meat , in 1$1/2-inch cubes

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

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Input: 3 medium onions, sliced

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


Input: 3 carrots, slivered and cut in 1 1/2-inch lengths

3 carrots , slivered and cut in 1$1/2-inch lengths

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

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Input: 4 tablespoons extra-virgin olive oil


Input: Salt and black pepper


Input: 2 pints cherry or grape tomatoes, washed

2 pints cherry or grape tomatoes , washed

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

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Input: 2 tablespoons brown sugar


Input: Crème fraîche, sweetened


Input: Whipped cream or vanilla ice cream

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

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Input: 4 large garlic cloves, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coarse salt


Input: 1 whole leg of lamb, about 6 pounds

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

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Input: Salt and black pepper to taste

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

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Input: 1/2 cup sherry vinegar


Input: 1/3 cup sugar


Input: 2 cups fresh mint


Input: Salt and black pepper


Input: 2 cups long-grain rice, like Basmati

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

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Input: 4 to 6 tablespoons butter


Input: 1 pound russet or other all-purpose potatoes, peeled and thinly sliced

1 pound russet or other all-purpose potatoes , peeled and thinly sliced

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

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Input: 2 tablespoons extra virgin olive oil

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

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Input: 2 pounds green beans, washed and trimmed

2 pounds green beans , washed and trimmed

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Input: 3 or 4 medium apples, preferably Golden Delicious, or pears, peeled, cored and very thinly sliced

3 or 4 medium apples , preferably Golden Delicious , or pears , peeled , cored and very thinly sliced

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

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

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Input: 9 tablespoons cold butter


Input: 1 egg yolk


Input: 3 tablespoons sugar


Input: Pinch salt


Input: 1 1/4 cups all-purpose flour


Input: 2 medium Idaho potatoes, peeled, cooked and mashed

2 medium Idaho potatoes , peeled , cooked and mashed

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

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Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons chopped fresh chervil


Input: 3 tablespoons chopped fresh chives


Input: 1 cup half-and-half


Input: 1 cup heavy cream


Input: 2 tablespoons water


Input: 1 leek, white and light-green parts only, cut into 1/4-inch dice

1 leek , white and light-green parts only , cut into 1/4-inch dice

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

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Input: 2 teaspoons unsalted butter


Input: 1 carrot, peeled and cut into 1/4-inch dice

1 carrot , peeled and cut into 1/4-inch dice

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

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Input: 2 roasted red peppers, seeded and chopped

2 roasted red peppers , seeded and chopped

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

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Input: 1 1/2 teaspoons fresh lemon juice


Input: Kosher salt and freshly ground pepper to taste

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Input: 2 1-pound lobsters


Input: 16 asparagus tips


Input: 1 1/2 cups olive oil


Input: 1/4 cup warmed sherry vinegar


Input: 2 cloves garlic, peeled and chopped

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Input: 1 1/2 teaspoons Dijon mustard


Input: 5 cloves garlic, peeled and sliced

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Input: 2 sprigs fresh rosemary


Input: 2 sprigs fresh thyme


Input: 1 tablespoon dried oregano


Input: 20 black peppercorns, cracked


Input: 1/2 cup olive oil


Input: 12 rib lamb chops, trimmed of fat

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Input: 1 tablespoon canola oil


Input: 1 small red onion, peeled and diced

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Input: 1/2 carrot, peeled and diced

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Input: 2 cloves garlic, peeled and crushed

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Input: 1/2 Serrano chili, seeded


Input: 1/4 cup red-wine vinegar


Input: 1/2 cup ketchup


Input: 1 1/2 tablespoons Dijon mustard


Input: 1 tablespoon honey


Input: 3 egg yolks


Input: 3/4 teaspoon coriander seeds, toasted and crushed

3/4 teaspoon coriander seeds , toasted and crushed

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Input: 3/4 teaspoon mustard seeds, toasted and crushed

3/4 teaspoon mustard seeds , toasted and crushed

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Input: Pinch cayenne pepper


Input: 1 tablespoon chopped fresh cilantro


Input: 2 tablespoons fresh lime juice


Input: 2 tablespoons unsalted butter


Input: 1 cup clam juice


Input: Freshly ground pepper to taste

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Input: 1/2 clove garlic, peeled and finely chopped

1/2 clove garlic , peeled and finely chopped

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Input: 4 teaspoons peanut oil


Input: 1 small red onion, peeled and diced

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Input: Kosher salt and freshly ground pepper to taste

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Input: 1/4 teaspoon grated orange peel


Input: 2 tablespoons chopped Italian parsley


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

1/2 teaspoon kosher salt , plus more to taste

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Input: 16 jumbo shrimp, peeled and deveined

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Input: 1 tablespoon olive oil


Input: 1 tablespoon chopped Italian parsley


Input: Kosher salt and freshly ground pepper to taste

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

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

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

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

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Input: 2 tablespoons finely chopped scallions


Input: 1 teaspoon olive oil


Input: 1 8-ounce fresh tuna steak.


Input: 1/4 teaspoon freshly ground pepper


Input: 5 ripe tomatoes, cored and cut into large chunks

5 ripe tomatoes , cored and cut into large chunks

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Input: 1/2 cup extra-virgin olive oil


Input: Kosher salt and freshly ground pepper to taste

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

1/2 teaspoon kosher salt , plus more to taste

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Input: 16 fresh baby artichokes, trimmed, tough outer leaves discarded

16 fresh baby artichokes , trimmed , tough outer leaves discarded

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Input: 2 teaspoons red-wine vinegar


Input: 2 tablespoons extra-virgin olive oil


Input: 2 teaspoons balsamic vinegar


Input: 3 1/2 cups water


Input: 1 bay leaf


Input: 8 cloves garlic, peeled


Input: 4 sprigs fresh thyme


Input: 1/2 small onion, peeled

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Input: 1 small carrot, peeled and cut into large chunks

1 small carrot , peeled and cut into large chunks

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Input: 1 cup dried black-eyed peas


Input: Pinch cayenne pepper


Input: 1/3 cup heavy cream


Input: 1 1/2 teaspoons chicken demi-glace


Input: 1/3 cup dry white wine


Input: 2 tablespoons brandy


Input: 2 large white mushrooms, wiped clean, trimmed and sliced thin

2 large white mushrooms , wiped clean , trimmed and sliced thin

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Input: 2 large shallots, peeled and chopped

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Input: 6 dried morels, brushed off

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 tablespoons unsalted butter


Input: 1 whole large pheasant breast, split and boned

1 whole large pheasant breast , split and boned

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Input: 2 tablespoons freshly squeezed lemon juice

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Input: 1 small red bell pepper


Input: 1/2 sweet onion


Input: 1 jalapeño


Input: 2 tablespoons butter, softened


Input: 1 tablespoon Worcestershire sauce


Input: Juice of 1/2 lemon


Input: 1 dozen small cherrystone or large littleneck (i.e. topneck) clams

1 dozen small cherrystone or large littleneck ( i.e. topneck ) clams

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Input: 1 small green bell pepper


Input: 3 strips bacon


Input: 4 slices brioche, lightly toasted

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Input: 8 ounces very fresh bay scallops

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Input: Chopped fresh Italian parsley, tarragon or chives to taste

Chopped fresh Italian parsley , tarragon or chives to taste

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Input: 2 tablespoons heavy cream or half-and-half or milk according to your conscience

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Input: Salt and freshly ground white pepper

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Input: 6 fresh large eggs


Input: 4 tablespoons butter


Input: 4 slices of lean bacon


Input: Romaine, cut into 1-inch ''canoes,'' well chilled

Romaine , cut into 1-inch ''canoes , '' well chilled

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Input: 1 tablespoon lemon juice


Input: 1/2 bunch of chives, snipped into 1/8-inch pieces

1/2 bunch of chives , snipped into 1/8-inch pieces

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Input: 4 cups vegetable oil (do not use olive oil)

4 cups vegetable oil ( do not use olive oil )

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Input: 1 cup Hellmann's mayonnaise


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

Salt , freshly ground white pepper and cayenne to taste

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Input: 1 cup yellow cornmeal, preferably Indian Head or Quaker

1 cup yellow cornmeal , preferably Indian Head or Quaker

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Input: 1 dozen bluepoint or similar oysters, shucked (unless you've shucked oysters before and have a good oyster knife, ask your fish market to shuck them for you; do not use bottled oysters, which may taste tinny)

1 dozen bluepoint or similar oysters , shucked ( unless you've shucked oysters before and have a good oyster knife , ask your fish market to shuck them for you; do not use bottled oysters , which may taste tinny )

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Input: 8 scallions, trimmed and minced

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Input: 2 tablespoons sugar


Input: 1 tablespoon brown vinegar


Input: 1 tablespoon sesame oil


Input: 3 tablespoons hot bean paste


Input: 2 cups chicken broth


Input: 3 tablespoons soy sauce


Input: 1/2 cup coriander leaves


Input: Salt to taste freshly ground pepper to taste

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Input: 16 large leaves Boston lettuce, rinsed and stems removed

16 large leaves Boston lettuce , rinsed and stems removed

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Input: 2 tablespoons grated ginger


Input: 4 cloves garlic, peeled and minced

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Input: 1/4 cup peanut oil


Input: 8 firm eggplants, 1/2 pound each, end trimmed, cut into bite-size pieces

8 firm eggplants , 1/2 pound each , end trimmed , cut into bite-size pieces

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Input: 1/2 cup mint leaves


Input: 1 teaspoon nuoc mam (Vietnamese fish sauce)

1 teaspoon nuoc mam ( Vietnamese fish sauce )

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Input: 2 teaspoons vegetable oil


Input: 1 teaspoon sugar


Input: 4 scallions, trimmed and minced

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Input: 2 small garlic cloves, peeled and minced

2 small garlic cloves , peeled and minced

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Input: 1/4 cup fresh lime juice


Input: 1 small Thai chili, seeded, deveined and minced

1 small Thai chili , seeded , deveined and minced

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Input: 1 tablespoon rice-wine vinegar


Input: 8 medium-size shrimp, peeled, cleaned and ground

8 medium-size shrimp , peeled , cleaned and ground

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Input: 8 ounces ground turkey


Input: 1 yellow bell pepper, seeded, deveined and cut into 1/2-inch dice

1 yellow bell pepper , seeded , deveined and cut into 1/2-inch dice

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Input: 32 medium-size sea scallops


Input: 1 red bell pepper, seeded, deveined and cut into 1/2-inch dice

1 red bell pepper , seeded , deveined and cut into 1/2-inch dice

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Input: 1 cup minced parsley


Input: 1 small jalapeno chili pepper, seeded, deveined and minced

1 small jalapeno chili pepper , seeded , deveined and minced

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Input: 1 small red onion, peeled and minced

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Input: 1 clove garlic, peeled and minced

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Input: 1/2 teaspoon salt


Input: 1 teaspoon fresh ground pepper


Input: 1 cup lime juice


Input: 1 cup lemon juice


Input: 1 tomato, seeded and cut into 1/2-inch dice

1 tomato , seeded and cut into 1/2-inch dice

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

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 1 white onion, peeled and minced

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Input: 1/4 cup minced parsley


Input: 2 tablespoons olive oil


Input: 1 clove garlic, peeled and minced

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Input: 1/4 cup fresh lemon juice


Input: 1 bay leaf


Input: 1 pound medium-size shrimp, shelled and cleaned

1 pound medium-size shrimp , shelled and cleaned

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Input: 1/2 teaspoon cayenne pepper


Input: 1/2 cup minced parsley


Input: 1 tablespoon grated lemon rind


Input: 1/4 cup fresh lemon juice


Input: 1/4 cup olive oil


Input: 1/2 teaspoon salt


Input: 1 teaspoon fresh ground pepper


Input: 2 medium-size cucumbers, peeled, halved lengthwise and seeded

2 medium-size cucumbers , peeled , halved lengthwise and seeded

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Input: 4 scallions, rinsed and minced

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Input: 1 1/2 cups long-grain rice


Input: 1/2 pound white beans


Input: 1 teaspoon salt, plus more to taste

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Input: 2 scallions, trimmed and minced

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

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Input: 1 tablespoon, plus 1 teaspoon, olive oil

1 tablespoon , plus 1 teaspoon , olive oil

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Input: 1 tablespoon grated orange rind


Input: 1 tablespoon, plus 1 teaspoon, Sherry wine vinegar

1 tablespoon , plus 1 teaspoon , Sherry wine vinegar

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

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

1 teaspoon freshly ground pepper , plus more to taste

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Input: 1 teaspoon curry powder


Input: 1 clove


Input: 1 bay leaf


Input: 2 tablespoons grated ginger


Input: 1/2 cup coarsely chopped fresh basil leaves

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

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Input: 4 cloves garlic, roasted, peeled and minced

4 cloves garlic , roasted , peeled and minced

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

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Input: 1 onion, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups pink or brown lentils

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground pepper


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon salt


Input: 3 tablespoons canola or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup thinly sliced red onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh chives


Input: 2 cups dry white wine


Input: 1 clove garlic


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


Input: 1/4 teaspoon saffron threads


Input: 2 cups red bliss potatoes


Input: 1 tablespoon fresh lemon juice


Input: 1/4 teaspoon Tabasco


Input: 2 tablespoons red wine vinegar


Input: 1/4 teaspoon ground cumin


Input: 1/2 pound fresh mushrooms


Input: 1 tablespoon Dijon mustard


Input: 1 pound haricots verts or string beans, trimmed

1 pound haricots verts or string beans , trimmed

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

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Input: Salt and freshly ground pepper to taste

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

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Input: Grated Asiago or Parmesan cheese to taste

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

YesCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons coarsely chopped fresh basil leaves or Italian parsley

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

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Input: 1 quart water


Input: 1/4 cup heavy cream


Input: 1/4 pound soft goat cheese, crumbled

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

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Input: 2 tablespoons olive oil


Input: 2 teaspoons finely chopped garlic


Input: 4 ripe plum tomatoes, peeled, seeded and diced

4 ripe plum tomatoes , peeled , seeded and diced

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

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Input: 1 cup diced, boiled ham (about 1/3 pound)

1 cup diced , boiled ham ( about 1/3 pound )

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

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Input: 1 1/4 pounds fresh asparagus


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: 15 spring or pearl onions, trimmed and peeled, or 1 large white onion, chopped

15 spring or pearl onions , trimmed and peeled , or 1 large white onion , chopped

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

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


Input: 3/4 pound dry fettuccine


Input: 1/2 cup chopped mint leaves


Input: 2 cups chopped heart of romaine lettuce

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

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Input: 1 pound small peas, fresh or frozen, or use fresh snap or snow peas, trimmed

1 pound small peas , fresh or frozen , or use fresh snap or snow peas , trimmed

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

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Input: Salt and pepper to taste

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


Input: 1 1/2 to 2 pounds halibut


Input: 1 to 3 tablespoons extra virgin olive oil or butter

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

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Input: 1 1/2 teaspoons fresh lemon juice


Input: Sour cream


Input: 1/4 pound bacon


Input: 1/4 cup coarsely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 3/4 teaspoon kosher salt


Input: 1/2 cup olive oil


Input: 3/4 cup walnuts, toasted


Input: 3 cups cilantro leaves


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon fresh lemon juice


Input: 1 1/2 teaspoons walnut oil


Input: 1 large Granny Smith apple, peeled, cored and grated

1 large Granny Smith apple , peeled , cored and grated

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

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Input: 2 medium onions, peeled, halved and thinly sliced

2 medium onions , peeled , halved and thinly sliced

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

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Input: 1 teaspoon fresh lemon juice


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon olive oil


Input: Beet greens (see above), stemmed and coarsely chopped

Beet greens ( see above ) , stemmed and coarsely chopped

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

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Input: 1/8 teaspoon cayenne


Input: 1/8 teaspoon kosher salt


Input: 1 tablespoon chopped cilantro


Input: 15 medium beets, trimmed; greens reserved

15 medium beets , trimmed; greens reserved

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

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Input: 1 1/2 teaspoons fresh lemon juice


Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons kosher salt, plus more to taste

1$1/2 teaspoons kosher salt , plus more to taste

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

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Input: 10 cups beef broth (see recipe)

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

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Input: 1 tablespoon ground cumin


Input: 1/4 cup Dijon mustard


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


Input: Freshly ground pepper to taste

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


Input: 1 1/2 tablespoons chopped cilantro


Input: 1 1/2 teaspoons kosher salt


Input: 1 tablespoon unsalted butter


Input: 6 large red potatoes, scrubbed and cut into large chunks

6 large red potatoes , scrubbed and cut into large chunks

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

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Input: 3/4 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 medium carrots, peeled and cut into 1 1/2-inch lengths

12 medium carrots , peeled and cut into 1$1/2-inch lengths

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

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Input: 12 cups beef broth, plus reserved meat (see recipe)

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

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Input: Kosher salt and freshly ground pepper to taste

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

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Input: 15 shallots, peeled


Input: 2 1/2 teaspoons ground cumin


Input: 2 teaspoons dry mustard


Input: 2 tablespoons fish sauce


Input: 2 tablespoons water


Input: 1 teaspoon soy sauce


Input: 1 scallion, minced


Input: 2 small jalapenos, seeded and minced

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

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Input: 1 tablespoon cider vinegar


Input: 1 1/2 teaspoons toasted sesame oil


Input: 1/4 teaspoon kosher salt


Input: 1 1/2 teaspoons toasted sesame seeds


Input: 3 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise

3 medium cucumbers , peeled , halved lengthwise , seeded and thinly sliced crosswise

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


Input: 4 cups cooked white rice


Input: 1/4 cup chopped chives


Input: 2 teaspoons ground coriander


Input: 1 tablespoon canola oil


Input: 1/2 pound beef eye round, sliced for carpaccio by your butcher

1/2 pound beef eye round , sliced for carpaccio by your butcher

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

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Input: 2 cups grated daikon or regular radish

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

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Input: 8 scallions, sliced on the diagonal into 1/4-inch-thick pieces

8 scallions , sliced on the diagonal into 1/4-inch-thick pieces

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

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Input: 2 tablespoons seeded and minced hot red chilies

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

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Input: 3 tablespoons kosher salt


Input: 1 teaspoon grated fresh ginger


Input: 3 cloves garlic, peeled and minced

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

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Input: 2 teaspoons soy sauce


Input: 4 scallions, minced


Input: 1 medium head Napa cabbage, halved lengthwise and cut across into 1-inch strips

1 medium head Napa cabbage , halved lengthwise and cut across into 1-inch strips

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

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


Input: 1 ounce dried shiitake mushrooms


Input: 1/2 -inch piece peeled fresh ginger, sliced

1/2 -inch piece peeled fresh ginger , sliced

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

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Input: 12 cups beef broth (see recipe)

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

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Input: 4 quarts water


Input: 2 cloves garlic, peeled and chopped

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

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Input: 1 cup red wine


Input: 1 tablespoon kosher salt


Input: 2 ribs celery, chopped


Input: 5 pounds beef short ribs


Input: 2 medium onions, peeled and chopped

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

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Input: 2 carrots, peeled and chopped

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

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Input: 1/3 cup peanut oil


Input: 1 savoy cabbage head (1 pound), shredded into 1/4-inch slices (about 7 cups)

1 savoy cabbage head ( 1 pound ) , shredded into 1/4-inch slices ( about 7 cups )

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

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


Input: 1 tablespoon Dijon mustard


Input: 3 tablespoons red-wine vinegar


Input: 4 cloves garlic, peeled, crushed and finely chopped (about 4 teaspoons)

4 cloves garlic , peeled , crushed and finely chopped ( about 4 teaspoons )

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

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


Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground pepper


Input: 6 ounces French bread, cut into 1-inch croutons (about 3 cups)

6 ounces French bread , cut into 1-inch croutons ( about 3 cups )

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

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


Input: 1 onion, peeled and coarsely chopped (1 cup)

1 onion , peeled and coarsely chopped ( 1 cup )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 cups water


Input: 6 slices bacon, cut into 3/4-inch pieces

6 slices bacon , cut into 3/4-inch pieces

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

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Input: 1 cup lentils (preferably the green Le Puy lentils, available in many specialty food stores)

1 cup lentils ( preferably the green Le Puy lentils , available in many specialty food stores )

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

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


Input: 6 to 8 cups romaine lettuce, leaves cut into 2-inch pieces and thoroughly washed and dried

6 to 8 cups romaine lettuce , leaves cut into 2-inch pieces and thoroughly washed and dried

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

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Input: 8 ounces mozzarella cheese, cut into a fine julienne (2 1/2 cups)

8 ounces mozzarella cheese , cut into a fine julienne ( 2$1/2 cups )

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

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


Input: 8 ounces sliced ham, cut into a fine julienne (2 1/4 cups)

8 ounces sliced ham , cut into a fine julienne ( 2$1/4 cups )

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


Input: 5 tablespoons white-wine vinegar


Input: 3 tablespoons dry white wine or water

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

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Input: 1/2 cup mayonnaise


Input: 1 1/4 teaspoons salt


Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 1/2 teaspoons dried oregano


Input: 10 ounces mushrooms, cut into 1/2-inch pieces (about 3 1/2 cups sliced)

10 ounces mushrooms , cut into 1/2-inch pieces ( about 3$1/2 cups sliced )

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

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Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground pepper


Input: 1 head red-leaf lettuce, leaves cut into 2-inch pieces, washed and thoroughly dried (about 12 cups lightly packed)

1 head red-leaf lettuce , leaves cut into 2-inch pieces , washed and thoroughly dried ( about 12 cups lightly packed )

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

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


Input: About 10 scallions, dark green and damaged leaves removed, cleaned and cut into 1/2-inch pieces (about 1 1/2 cups)

About 10 scallions , dark green and damaged leaves removed , cleaned and cut into 1/2-inch pieces ( about 1$1/2 cups )

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

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

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


Input: 1/2 cup pecans, broken into pieces

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

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Input: 1 1/2 pounds small red potatoes (about 10 to 12), peeled or unpeeled as desired

1$1/2 pounds small red potatoes ( about 10 to 12 ) , peeled or unpeeled as desired

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

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


Input: 3 tablespoons canola oil


Input: 1 tablespoon white-wine vinegar


Input: 2 teaspoons Dijon mustard


Input: 6 breasts of chicken (3 whole breasts, split), cleaned (about 6 ounces each)

6 breasts of chicken ( 3 whole breasts , split ) , cleaned ( about 6 ounces each )

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Input: 2 tablespoons corn or safflower oil

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Input: 2 teaspoons herbes de Provence


Input: 3 to 4 cloves garlic, peeled, crushed and finely chopped (2 teaspoons)

3 to 4 cloves garlic , peeled , crushed and finely chopped ( 2 teaspoons )

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Input: 1 1/2 teaspoons salt


Input: 1 1/2 teaspoons freshly ground pepper


Input: 4 to 5 large mushrooms (about 8 ounces), cut into 1/2-inch pieces (about 3 cups)

4 to 5 large mushrooms ( about 8 ounces ) , cut into 1/2-inch pieces ( about 3 cups )

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Input: 4 ears sweet corn, husked and the kernels cut off the cob (about 3 cups kernels)

4 ears sweet corn , husked and the kernels cut off the cob ( about 3 cups kernels )

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Input: 1 tablespoon Worcestershire sauce


Input: 4 medium-size ripe tomatoes (about 1 3/4 pounds)

4 medium-size ripe tomatoes ( about 1$3/4 pounds )

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Input: 4 tablespoons safflower or peanut oil

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Input: 4 to 6 sprigs fresh tarragon, chopped

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Input: 1 teaspoon salt


Input: 3/4 teaspoon Tabasco sauce


Input: 1/2 cup extra-virgin olive oil


Input: 3 tablespoons red-wine vinegar


Input: 2 medium-size onions (about 6 ounces), peeled, sliced thin and separated into rings

2 medium-size onions ( about 6 ounces ) , peeled , sliced thin and separated into rings

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Input: 1 cup water


Input: 1 1/2 pounds large asparagus spears (with tight heads), lower third peeled and the spears cut on the slant into 1-inch pieces

1$1/2 pounds large asparagus spears ( with tight heads ) , lower third peeled and the spears cut on the slant into 1-inch pieces

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

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Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 tablespoon canola oil


Input: 1 large salmon fillet (2 pounds), about 1-inch thick, cleaned of bones, skin and sinew (about 1 3/4 pounds cleaned)

1 large salmon fillet ( 2 pounds ) , about 1-inch thick , cleaned of bones , skin and sinew ( about 1$3/4 pounds cleaned )

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

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


Input: 1 tablespoon lemon juice


Input: 4 tablespoons capers


Input: 10 peppercorns


Input: 2 cups dry white wine


Input: Cold water


Input: Salt to taste


Input: 6 tablespoons sweet butter


Input: 1 medium onion, sliced

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Input: 3 sprigs parsley


Input: 1 carrot, sliced thin


Input: 1 stalk celery, sliced


Input: 6 halibut steaks, 1 1/2 to 2/3 pounds each (about 1-inch thick)

6 halibut steaks , 1$1/2 to 2/3 pounds each ( about 1-inch thick )

B-QTY B-NAME O O 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: 4 tablespoons olive oil


Input: 6 large slices tomato


Input: Salt and pepper to taste

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Input: 6 thin slices lemon


Input: 12 flat anchovy fillets


Input: 1 tablespoon minced fresh parsley


Input: 6 black Nicoise olives


Input: 2 1 1/2-pound sea bass, cleaned and left whole

2 1$1/2-pound sea bass , cleaned and left whole

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Input: 3 tablespoons cornstarch


Input: 4 tablespoons cooking oil


Input: 1 cup snow-pea pods


Input: 1 cup thinly sliced fresh shiitake mushrooms

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Input: 1/2 cup sliced water chestnuts


Input: 1/4 cup dry sherry


Input: 1 tablespoon soy sauce


Input: 1/4 cup water


Input: 1 teaspoon salt


Input: 1/2 teaspoon sugar


Input: 1/4 teaspoon chopped fresh ginger


Input: 1 cup chopped scallions