Input: 3 cloves garlic, peeled, crushed and chopped (1 tablespoon)

3 cloves garlic , peeled , crushed and chopped ( 1 tablespoon )

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Input: 1/4 cup chopped parsley, or other herb or mixture of herbs

1/4 cup chopped parsley , or other herb or mixture of herbs

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Input: 2 tablespoons unsalted butter


Input: 1 small watermelon or piece of a larger one (about 10 pounds)

1 small watermelon or piece of a larger one ( about 10 pounds )

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Input: 1/2 cup lime or lemon juice

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

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Input: 1/2 cup sugar


Input: 1/4 cup soy sauce, preferably Kikkoman

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

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Input: 2 teaspoons fish sauce


Input: 1 tablespoon sugar


Input: 1 pound flank or skirt steak

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Input: 1/4 cup fresh lime juice


Input: 2 garlic cloves, minced


Input: 2 teaspoons sugar


Input: 2 Thai bird or other red chilies, chopped, or 2 teaspoons sriracha (Asian chili paste)

2 Thai bird or other red chilies , chopped , or 2 teaspoons sriracha ( Asian chili paste )

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

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Input: 6 skinless, boneless blackfish fillets, about 6 ounces each (2 1/4 pounds total)

6 skinless , boneless blackfish fillets , about 6 ounces each ( 2$1/4 pounds total )

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

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Input: 1 1/2 teaspoons Tabasco sauce


Input: 1/3 cup lemon juice


Input: 1/3 cup corn oil


Input: 4 tablespoons corn oil


Input: 2 potatoes (about 20 ounces total), peeled, rinsed and sliced thin (about 3 cups)

2 potatoes ( about 20 ounces total ) , peeled , rinsed and sliced thin ( about 3 cups )

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

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Input: 3 onions (about 12 ounces total), peeled and sliced thin (about 3 1/2 cups)

3 onions ( about 12 ounces total ) , peeled and sliced thin ( about 3$1/2 cups )

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Input: 4 Italian peppers, seeded and cut into 1/2-inch slices (4 cups)

4 Italian peppers , seeded and cut into 1/2-inch slices ( 4 cups )

B-QTY I-COMMENT B-NAME B-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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Input: 6 scallions, cleaned and minced (about 3/4 cup)

6 scallions , cleaned and minced ( about 3/4 cup )

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

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Input: 4 cloves garlic, peeled, crushed and minced (about 1 tablespoon)

4 cloves garlic , peeled , crushed and minced ( about 1 tablespoon )

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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Input: 1 1/2 teaspoons salt


Input: 1 1/2 cups bulgur wheat


Input: 1 1/2 cups lightly packed mint leaves

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Input: 1 1/2 cups lightly packed parsley


Input: 1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about 3/4 cup)

1 large carrot ( about 8 ounces ) , peeled and grated into strips on the large-hole side of cheese grater ( about 3/4 cup )

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

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


Input: Pinch cinnamon


Input: About 20 amaretti cookies, crushed into small pieces and crumbs

About 20 amaretti cookies , crushed into small pieces and crumbs

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

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Input: 2 pounds strawberries, hulled


Input: 2 1/4 cups whole milk


Input: Juice of 1 to 2 lemons

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

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Input: 14 ounces almond paste, broken into pieces

14 ounces almond paste , broken into pieces

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Input: 1/4 teaspoon salt


Input: 1 1/4 cups sugar


Input: 2 large eggs


Input: 1/2 cup vegetable oil


Input: 1/3 cup orange juice


Input: 2 teaspoons orange zest


Input: 2 teaspoons peeled, grated ginger root

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

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Input: 1 teaspoon vanilla extract


Input: 1 1/2 cups grated zucchini


Input: 1/2 cup finely chopped hazelnuts


Input: 1 lemon, seeded and roughly chopped

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Input: 2 cups sugar


Input: Kosher salt and freshly ground black pepper to taste

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Input: Parmesan cheese


Input: 2 cups flour


Input: 1 teaspoon baking soda


Input: 3/4 teaspoon baking powder


Input: 1 tablespoon unsalted butter


Input: 10 fresh basil leaves, thinly sliced

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Input: 1 clove garlic, minced


Input: 2 ripe tomatoes, peeled, seeded and chopped

2 ripe tomatoes , peeled , seeded and chopped

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Input: 1 pound medium shrimp, peeled, deveined and cut into 1/2-inch pieces

1 pound medium shrimp , peeled , deveined and cut into 1/2-inch pieces

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

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Input: 1/2 teaspoon saffron threads


Input: 1/2 cup chicken or vegetable stock

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

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Input: 1 pound fresh tagliolini or fettuccine

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

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Input: 1/3 cup extra-virgin olive oil


Input: 3 medium zucchini, cut into thin rounds

3 medium zucchini , cut into thin rounds

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

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Input: 1 4 - to 6-ounce piece Parmigiano Reggiano

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Input: Fine sea salt


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon balsamic vinegar


Input: 3 tablespoons extra-virgin olive oil


Input: 1/3 cup tightly packed, roughly chopped arugula leaves

1/3 cup tightly packed , roughly chopped arugula leaves

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

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Input: 2 small fresh zucchini, ends trimmed

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Input: 1 cup chicken stock


Input: 3 cups mashed potatoes


Input: 1 tablespoon bread crumbs


Input: 1/8 teaspoon ground cinnamon


Input: 1/3 cup dry white wine


Input: 1 teaspoon ground coriander


Input: 2 cloves garlic, minced


Input: 1 teaspoon dried thyme


Input: 2 medium onions, diced

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


Input: 4 large zucchini (about 2 1/2 pounds total)

4 large zucchini ( about 2$1/2 pounds total )

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

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Input: 1 pound ground lamb


Input: Kosher salt and freshly ground black pepper

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

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Input: 2 tablespoons olive oil


Input: 3 strips cooked, crisp bacon, crumbled (optional)

3 strips cooked , crisp bacon , crumbled ( optional )

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

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Input: 1/2 cup heavy cream


Input: Kosher 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: 1/2 cup white wine


Input: 1 cup ground blanched almonds


Input: 2 tablespoons chopped parsley


Input: 4 cups homemade or low-sodium chicken stock or flavorful vegetable stock

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

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Input: 3 cloves garlic, minced


Input: 3 cups grated zucchini (about 2 medium)

3 cups grated zucchini ( about 2 medium )

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Input: 2 tablespoons unsalted butter


Input: 2 tablespoons chopped basil


Input: Salt and fresh black pepper to taste

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

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Input: 1 large or 2 smaller swordfish steaks, a total of 1 1/2 to 2 pounds (tuna may be substituted)

1 large or 2 smaller swordfish steaks , a total of 1$1/2 to 2 pounds ( tuna may be substituted )

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

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

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Input: 3 tablespoons olive oil


Input: Juice of 1 lemon


Input: Zest of 1 lemon, minced

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Input: 8 ounces fresh figs


Input: 1 tablespoon minced capers


Input: 2 tablespoons coarsely chopped pistachio nuts

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

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Input: 4 slices ( 1/2 inch thick) brioche or pound cake

4 slices ( 1/2 inch thick ) brioche or pound cake

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

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Input: 1 tablespoon Cognac


Input: 1 tablespoon fresh lemon juice


Input: 1/2 cup heavy cream


Input: 1 tablespoon soy sauce


Input: 1 29-ounce can peaches in heavy syrup (about 8 peach halves and 1 cup of syrup)

1 29-ounce can peaches in heavy syrup ( about 8 peach halves and 1 cup of syrup )

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

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


Input: 1 pound button or pickling onions

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

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Input: 1/2 to 1 teaspoon dried rosemary

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

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Input: 1 1/2 tablespoons butter


Input: 1 tablespoon dark (blackstrap) molasses

1 tablespoon dark ( blackstrap ) molasses

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Input: 2 teaspoons Dijon mustard


Input: Cayenne pepper


Input: 2 tablespoons sunflower oil


Input: 4 6-ounce salmon fillets


Input: Salt and freshly ground black pepper

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

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Input: 12 sprigs fresh cilantro


Input: 1/4 pound (1 stick) butter

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

1 2-inch piece of fresh ginger , peeled and sliced

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Input: 2 tablespoons unsalted butter


Input: 2 limes


Input: 2 large bunches watercress, stemmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coarsely ground black pepper

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

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Input: Salt


Input: 1/4 cup dry red wine


Input: 2 10- to 12-ounce rib-eye steaks, about 1 inch thick

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

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Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 1 1/2 cups water


Input: 1/2 cup no-salt-added canned tomato puree

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Input: 1 cup peas


Input: 1/2 teaspoon turmeric


Input: 1/4 teaspoon hot red pepper


Input: 1/2 teaspoon fennel seed


Input: 1 teaspoon ground cumin


Input: 12 ounces potatoes


Input: 1/2 teaspoon ground coriander


Input: 1 teaspoon olive oil


Input: 1 large clove garlic


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

Fresh or frozen ginger to yield 1 tablespoon , coarsely grated

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

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Input: 1 pound whole cauliflower or 8 ounces ready-cut cauliflowerettes (3 to 3 1/2 cups)

1 pound whole cauliflower or 8 ounces ready-cut cauliflowerettes ( 3 to 3$1/2 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 I-COMMENT

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Input: 4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)

4 ounces whole onion or 3 ounces chopped , ready-cut onion ( 1 cup )

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

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


Input: 1 tablespoon vegetable oil


Input: Sumac to taste


Input: 2 1/2 tablespoons yogurt


Input: 3 tablespoons butter


Input: Large pinch saffron, pulverized using a mortar and pestle

Large pinch saffron , pulverized using a mortar and pestle

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

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Input: 3 cups basmati rice


Input: 2 tablespoons salt


Input: 6 lemon wedges


Input: 1 1/2 teaspoons poppy seeds


Input: 4 boneless, skinless chicken breasts, split in half, about 3 pounds

4 boneless , skinless chicken breasts , split in half , about 3 pounds

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

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Input: 1 1/2 cups clarified butter


Input: 4 tablespoons black peppercorns


Input: 1 1/3 cups blackberries


Input: 6 salmon steaks, each about 5 inches long and 1 1/4 inches thick

6 salmon steaks , each about 5 inches long and 1$1/4 inches thick

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

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Input: 2 teaspoons coarse sea salt


Input: 6 tablespoons fresh chervil, chopped

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

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Input: 1/2 cup rice, preferably Texmati

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

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Input: 6 tablespoons canola oil


Input: 3 eggs at room temperature, separated

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

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Input: 2 pounds scallops


Input: 1 tablespoon fish sauce


Input: 3/4 teaspoon minced juniper berries


Input: Kosher salt to taste


Input: 1 1/4 pounds salted pistachio nuts (2 1/2 cups, shelled)

1$1/4 pounds salted pistachio nuts ( 2$1/2 cups , shelled )

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

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Input: 1/2 mango


Input: 1 egg


Input: 4 tablespoons garam masala (recipe above)

4 tablespoons garam masala ( recipe above )

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

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Input: 1 banana


Input: 1/2 fresh nutmeg, grated

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


Input: 1 teaspoon whole cloves


Input: 1 tablespoon chopped flat-leaf parsley


Input: 2 1/2 cups Japanese short grain rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup raw sesame seeds


Input: Canola oil


Input: 8 teaspoons sesame oil


Input: 8 teaspoons lemon juice


Input: 4 tablespoons coriander seeds


Input: 3 tablespoons cumin seeds


Input: 2 teaspoons black peppercorns


Input: 4 tablespoons cardamom seeds


Input: 2 cinnamon sticks


Input: 3 bay leaves, preferably fresh

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

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Input: 1/3 cup red wine vinegar


Input: 3/4 cup ruby port


Input: 1 cup chicken stock, approximately

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

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Input: 1/4 cup sliced pitted Kalamata olives

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

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Input: 5 cloves garlic, minced


Input: 1/2 cup chopped red onion


Input: 1 3 1/2-pound rack of pork, 6 ribs, boned, tied to the rack of bones

1 3$1/2-pound rack of pork , 6 ribs , boned , tied to the rack of bones

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

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Input: 1/2 tablespoon extra virgin olive oil

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

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Input: 1 tablespoon chopped parsley


Input: 1 tablespoon minced shallot


Input: 1/2 teaspoon minced garlic


Input: 1 large egg, lightly beaten

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

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Input: 1 turkey liver, trimmed and finely chopped

1 turkey liver , trimmed and finely chopped

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

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Input: 2 Italian sausage links, casings removed, finely chopped

2 Italian sausage links , casings removed , finely chopped

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: 8 small sweet pumpkins


Input: Fine sea salt and freshly ground white pepper to taste

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

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Input: 2/3 cup milk


Input: 3 slices good quality white bread, crusts removed

3 slices good quality white bread , crusts removed

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

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Input: 2 tablespoons canola oil


Input: 4 tablespoons unsalted butter


Input: 1/2 pound butter to grease pan

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

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Input: 2 tablespoons flour


Input: 1 quart chicken stock


Input: 1 large head green cabbage, cored and leaves separated

1 large head green cabbage , cored and leaves separated

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

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Input: 3 tablespoons canola oil


Input: Fine sea salt and freshly ground white pepper to taste

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

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Input: 1 (12- to 14-pound) turkey

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

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Input: 2 bottles dry red wine


Input: 1 medium onion, peeled and chopped

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

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Input: 1 medium carrot, peeled and chopped

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

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Input: 1 celery rib, trimmed and chopped

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

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Input: 1 clove garlic, sliced


Input: 1 bouquet garni (see note)

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

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Input: Freshly grated pecorino cheese


Input: Red pepper flakes to taste

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


Input: 1 pound spaghetti alla chitarra or penne

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

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Input: 2 branches fresh rosemary


Input: 1/2 cup dry white wine


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe plum tomatoes, peeled and chopped

2 pounds ripe plum tomatoes , peeled and chopped

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

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Input: 2 cloves garlic, sliced


Input: 2 medium onions, diced

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


Input: 2 lamb shanks, about 2 1/4 pounds

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

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Input: 2 ounces diced pancetta


Input: 1 tablespoon extra virgin olive oil

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

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Input: 1/4 cup chopped fresh parsley leaves

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

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Input: 2 dried red chilies, or to taste

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

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Input: 1 pound pasta


Input: 1/2 pound crab meat, or more

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

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Input: 2 tablespoons slivered or minced garlic

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

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Input: 1/3 cup extra-virgin olive oil


Input: 2 ounces silver tequila


Input: 1 ounce Cointreau


Input: 3/4 ounce fresh lime juice


Input: Salt to taste


Input: Kosher salt


Input: 4 ounces club soda


Input: Lime slice, 1/2 inch thick, for salting glass

Lime slice , 1/2 inch thick , for salting glass

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

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Input: Crushed ice


Input: 1 teaspoon extra-fine granulated sugar


Input: 4 cups curly leaf lettuce, in pieces

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

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Input: 1 1/2 ounces white rum


Input: 2 ounces fresh lime juice


Input: 1 ounce mint leaves, torn in half

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

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Input: 1/2 lemon, for squeezing


Input: 1 ripe avocado, thinly sliced

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

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Input: 1 cup thinly sliced hearts of palm

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

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Input: Sea salt


Input: 1/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 handfuls watercress, stems removed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon coriander seeds, toasted and ground

1/2 teaspoon coriander seeds , toasted and ground

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

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Input: 1 tablespoon lime juice, plus 1/2 lime for squeezing

1 tablespoon lime juice , plus 1/2 lime for squeezing

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 teaspoon red pepper flakes


Input: 1 teaspoon cumin seeds, toasted and ground

1 teaspoon cumin seeds , toasted and ground

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

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Input: 2 teaspoons Dijon mustard


Input: 1 tablespoon Champagne vinegar


Input: 2 1 1/4-pound live lobsters


Input: 1 small bunch arugula


Input: 4 9-inch flour tortillas, preferably homemade

4 9-inch flour tortillas , preferably homemade

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

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Input: 1 1/4 cups fresh jarred sauerkraut, rinsed and well drained

1$1/4 cups fresh jarred sauerkraut , rinsed and well drained

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

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Input: 1/4 cup Vidalia onion, slivered

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

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Input: 1 large carrot, peeled


Input: 2 small or 1 medium yellow beets, peeled

2 small or 1 medium yellow beets , peeled

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

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Input: 2 tablespoons olive oil


Input: 1 small garlic clove, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon smoked paprika


Input: Pinch salt


Input: Pinch freshly ground black pepper


Input: 3 tablespoons rice vinegar


Input: 1 teaspoon sugar


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 large clove garlic, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large field cucumber


Input: 4 leaves romaine


Input: 1/4 cup walnut halves, chopped

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

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Input: 8 large basil leaves


Input: 4 ounces semisoft cheese like Bel Paese, provolone, mozzarella, Muenster or young Gouda, thinly sliced

4 ounces semisoft cheese like Bel Paese , provolone , mozzarella , Muenster or young Gouda , thinly sliced

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

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Input: 1 large ripe tomato, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 green olives, pitted and chopped

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

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Input: 1/2 teaspoon minced fresh thyme


Input: 4 4-inch squares focaccia or similar flatbread, sliced in two horizontally

4 4-inch squares focaccia or similar flatbread , sliced in two horizontally

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

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Input: 1 large red pepper, seeds and pith removed, in 1/2-inch rings

1 large red pepper , seeds and pith removed , in 1/2-inch rings

B-QTY B-NAME I-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 Italian eggplants in 1/2-inch slices

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup mayonnaise


Input: Freshly ground black pepper


Input: 1 tablespoon balsamic or red wine vinegar

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

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Input: 2 garlic cloves, peeled


Input: 1 medium white or yellow onion in 1/2-inch rings

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

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Input: 1 teaspoon sugar


Input: Salt


Input: Freshly ground black pepper


Input: 1/8 teaspoon salt


Input: 1/2 pound slab or other good bacon, cut into 1/4-inch chunks

1/2 pound slab or other good bacon , cut into 1/4-inch chunks

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: 3 or 4 potatoes, about 1 1/2 pounds

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

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Input: Salt and pepper to taste

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


Input: At least 1 cup shredded cheese, like Gruyère, Emmenthal or Cheddar

At least 1 cup shredded cheese , like Gruyère , Emmenthal or Cheddar

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

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Input: 6 to 8 eggs


Input: 1/4 cup olive oil (not extra virgin)

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

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Input: 4 very thin slices lemon


Input: 3 tablespoons dry sherry


Input: 1/2 cup quick-cooking polenta


Input: 1 cup crushed no-salt-added tomatoes


Input: 1 teaspoon dried thyme


Input: 1 teaspoon dried oregano


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

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

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Input: 1 large clove garlic


Input: 2 cups no-salt-added beef broth or stock

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

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Input: 12 ounces whole red and green peppers or 11 ounces ready-cut peppers, 2 1/4 to 2 1/2 cups

12 ounces whole red and green peppers or 11 ounces ready-cut peppers , 2$1/4 to 2$1/2 cups

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


Input: 12 ounces whole onion or 11 ounces chopped ready-cut onion

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1 teaspoon salt


Input: 2 cups (4 sticks) unsalted butter, softened

2 cups ( 4 sticks ) unsalted butter , softened

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1/2 cups sugar, plus 1/2 cup for sprinkling

4$1/2 cups sugar , plus 1/2 cup for sprinkling

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

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Input: 6 large eggs


Input: 2 teaspoons pure vanilla extract


Input: Finely grated zest of 4 lemons (for lemon cake)

Finely grated zest of 4 lemons ( for lemon cake )

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

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Input: Juice of 1 lemon (for lemon cake)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups sour cream


Input: 5 ounces reduced-fat spicy chicken sausage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 1 cup heavy cream


Input: 1 cup half-and-half


Input: 5 tablespoons sugar


Input: 5 ounces bittersweet chocolate


Input: 6 egg yolks


Input: 1 tablespoon Cognac


Input: 1/2 cup graham cracker crumbs


Input: About 24 minimarshmallows


Input: 5 cups all-purpose flour


Input: 1/4 cup chopped dill


Input: Salt and pepper


Input: 10 tablespoons unsalted butter, plus extra for greasing the pan

10 tablespoons unsalted butter , plus extra for greasing the pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 5 ounces good unsweetened chocolate


Input: 1 cup chopped nuts or chocolate chips (optional)

1 cup chopped nuts or chocolate chips ( optional )

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 NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon salt


Input: 1 1/4 cup all-purpose flour


Input: 1 tablespoon vanilla extract


Input: 2 1/4 cup sugar


Input: 5 large eggs


Input: 1/2 cup olive oil


Input: 6 scallions, chopped


Input: 1/2 cup chopped parsley


Input: 1/2 head medium-green cabbage, shredded

1/2 head medium-green cabbage , shredded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds red new potatoes


Input: 1/4 cup red wine vinegar


Input: 3 tablespoons whole grain Dijon mustard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg yolks


Input: 1/2 head medium-red cabbage, shredded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 6 tablespoons sugar


Input: 1/2 cup white wine vinegar


Input: 1 tablespoon dry mustard


Input: 1/4 teaspoon cayenne


Input: 3 tablespoons flour


Input: 1/2 teaspoon salt


Input: Oil or fat for frying

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


Input: 2/3 cup olive oil


Input: 5 tablespoons kosher salt


Input: 1 tablespoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons paprika


Input: 1 tablespoon cayenne


Input: 6 scrod fillets


Input: 1 cup cherry tomatoes


Input: 2 frying chickens, cut into serving pieces

2 frying chickens , cut into serving pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart buttermilk


Input: 2 cups flour


Input: Juice of 2 limes (1/2 cup)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and pepper to taste

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


Input: 1/2 cup fresh parsley


Input: 1/2 cup fresh basil


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic


Input: 1/4 head iceberg lettuce, finely shredded

1/4 head iceberg lettuce , finely shredded

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 one-ounce bottle lemon extract

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


Input: 1/2 large green pepper, cut in julienne strips

1/2 large green pepper , cut in julienne strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, trimmed, cut in julienne strips

3 scallions , trimmed , cut in julienne strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 small carrots, cut in julienne strips

3 small carrots , cut in julienne strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 rings canned pineapple, drained and shredded

3 rings canned pineapple , drained and shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon monosodium glutamate (optional)

1 teaspoon monosodium glutamate ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Grated zest and juice from 1 large lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cornstarch


Input: 1 cup chicken broth


Input: 1/2 cup white vinegar


Input: Peanut or salad oil for frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 1 cup water-chestnut flour or powder (available at Chinese grocery stores)

1 cup water-chestnut flour or powder ( available at Chinese grocery stores )

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

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

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


Input: 3 egg whites, beaten until frothy

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon gin or vodka


Input: 2 tablespoons light soy sauce


Input: 1/4 teaspoon sesame oil


Input: 1 teaspoon salt


Input: 4 whole chicken breasts, boned and skinned

4 whole chicken breasts , boned and skinned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Beet horseradish


Input: 1 apple, quartered and cored

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup pecans or walnuts


Input: 1/2 teaspoon cinnamon


Input: Dash of nutmeg


Input: Dash of ginger


Input: Honey to taste


Input: Red wine


Input: 1 teaspoon sugar (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/4 teaspoons pepper


Input: 1/2 teaspoon cinnamon


Input: 1 1/2 teaspoons vegetable oil


Input: 1 egg


Input: 1 1/2 teaspoons matzo meal


Input: 1 tablespoon salt, plus 1/2 teaspoon

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ice (optional)


Input: Orange slices decorated with cranberries popunds and studded with cloves

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces mahi-mahi fillet


Input: 2 1/2 pounds red snapper, black sea bass, scaled (reserve the head, bones and skin for the broth)

2$1/2 pounds red snapper , black sea bass , scaled ( reserve the head , bones and skin for the broth )

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

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

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


Input: 2 carrots, peeled and sliced into 1/4-inch rounds

2 carrots , peeled and sliced into 1/4-inch rounds

B-QTY B-NAME O 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: 3 medium onions, peeled

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


Input: 1 6-ounce can frozen pineapple juice concentrate

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sweet relish


Input: 1 8-ounce package cream cheese, softened

1 8-ounce package cream cheese , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 8-ounce can crushed pineapple, well drained

1 8-ounce can crushed pineapple , well drained

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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 cup chopped cooked shrimp


Input: 1/4 cup finely chopped green bell pepper

B-QTY 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: 1/4 cup finely chopped onion


Input: 1/2 teaspoon seasoning salt or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Crackers


Input: 1 750-milliliter bottle Cointreau


Input: 1 750-milliliter bottle vodka


Input: 3 1-liter bottles club soda


Input: 1 6-ounce can frozen orange juice concentrate

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sour cream


Input: 1 tablespoon heavy cream


Input: 1 teaspoon prepared mustard


Input: 1 medium onion, peeled and chopped, with 1/2 cup minced

1 medium onion , peeled and chopped , with 1/2 cup minced

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

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

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


Input: 1 tablespoon poultry seasoning


Input: 2 1/2 teaspoons salt or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons black pepper


Input: 1 cup mayonnaise


Input: 1/2 teaspoon high-quality vanilla extract


Input: 1/2 teaspoon high-quality balsamic vinegar


Input: 1 teaspoon superfine sugar


Input: 2 cups heavy cream


Input: 1 8-to 12-pound, fully cooked boneless ham

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound strawberries, hulled and halved or quartered

1 pound strawberries , hulled and halved or quartered

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 stalks celery, chopped, plus 1 cup minced

2 stalks celery , chopped , plus 1 cup minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup butter


Input: 3 pounds boneless, skinless chicken breasts or chicken cutlets

3 pounds boneless , skinless chicken breasts or chicken cutlets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup candied fruit peel, optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup seedless raisins


Input: 1 teaspoon vanilla


Input: 1 large bottle Guinness Stout


Input: 1 egg


Input: 1 teaspoon ground nutmeg


Input: 1 teaspoon ground cinnamon


Input: 1 tablespoon anise


Input: 1 teaspoon ground cloves


Input: 1 tablespoon baking powder


Input: 1 1/4 cup brown sugar


Input: 3 1/2 cups flour


Input: 4 tablespoons melted butter


Input: 2 tablespoons honey


Input: 1 large egg


Input: 1/2 cup sugar


Input: 1/2 cup white vinegar


Input: 1/2 cup dry mustard powder


Input: 1/2 cup hot mustard (see below)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup red currant jelly


Input: A few drops vanilla extract

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


Input: 2 teaspoons cornstarch


Input: Pinch of salt


Input: 1 1/4 cups superfine sugar


Input: 1 teaspoon white-wine vinegar


Input: 1/4 cup toasted pine nuts


Input: 1/2 cup chopped basil leaves


Input: 4 to 5 whole basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 egg whites


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly grated pecorino Romano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh bread crumbs


Input: 1 garlic clove, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound ground pork


Input: 1/2 pound ground turkey


Input: 1/2 cup milk


Input: 3 cups passata (available at specialty food markets) or puréed canned tomatoes

3 cups passata ( available at specialty food markets ) or puréed canned tomatoes

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

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

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


Input: 1 teaspoon sugar


Input: Salt


Input: 1 tablespoon butter


Input: 3 tablespoons olive oil


Input: Finely grated zest of 1/2 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk celery, trimmed


Input: 2 cloves garlic, peeled


Input: 1 onion, peeled and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 2 ounces prosciutto cut into thin strips, about 3/4 cup

2 ounces prosciutto cut into thin strips , about 3/4 cup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Salt


Input: 1 1/2 cups cooked white rice


Input: 4 cups seasoned chicken stock


Input: 4 large eggs


Input: Freshly ground black pepper


Input: Fine sea salt


Input: 2 tablespoons extra-virgin olive oil (optional)

2 tablespoons extra-virgin olive oil ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 large eggs


Input: A generous grinding of black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 2 whole cloves


Input: 2 1/2 pounds white or green cabbage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 1/4 cup corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar


Input: teaspoon tomato paste


Input: 1 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Dijon-style mustard


Input: 1 egg, lightly beaten


Input: 1/2 teapoon finely minced garlic


Input: 1/2 cup finely chopped sour pickles, preferably cornichons

1/2 cup finely chopped sour pickles , preferably cornichons

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-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: 1/4 teaspoon ground cumin


Input: 1 cup finely chopped onions


Input: 2 tablespoons butter


Input: Salt to taste


Input: 1 cup olive oil


Input: 3 tablespoons crushed and chopped garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds medium shrimp, peeled and deveined

2 pounds medium shrimp , peeled and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon hot red-pepper flakes


Input: 1 teaspoon Tabasco or other hot sauce

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon mild paprika


Input: Salt to taste


Input: 1 1/2 pounds lean ground pork


Input: 24 medium shrimp, peeled and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups asparagus juice from two 15-ounce cans asparagus

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups clam juice or unsalted fish stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry sherry


Input: 12 bay scallops or 3 large sea scallops,quartered and tough muscle removed

12 bay scallops or 3 large sea scallops , quartered and tough muscle removed

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

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

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


Input: 6 mussels, washed


Input: 3 tablespoons flour


Input: 6 littleneck clams, washed


Input: 1/2 cup finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced garlic


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 2 tablespoons olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 2 tablespoons finely chopped white onion

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sprig fresh thyme or 1/4 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 3 parsley sprigs


Input: 1 1/2 cups fresh or canned chicken broth or water

1$1/2 cups fresh or canned chicken broth or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup converted or parboiled rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped onions


Input: 1/2 teaspoon minced garlic


Input: 4 tablespoons coarsely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons finely chopped shallots or scallions

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 teaspoon finely chopped garlic


Input: 3 tablespoons vodka


Input: 2 tablespoons fresh lemon juice


Input: 1/4 cup heavy cream


Input: 1 sweet large red pepper, cored, seeded and cut in strips about 1/4-inch wide

1 sweet large red pepper , cored , seeded and cut in strips about 1/4-inch wide

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

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


Input: 1 1/4 pounds sea scallops (if too large, cut them in half)

1$1/4 pounds sea scallops ( if too large , cut them in half )

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 O

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

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


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: 3/4 pound sugar snap peas


Input: 2 tablespoons olive oil


Input: Salt to taste


Input: 4 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped shallots


Input: 2 teaspoons finely chopped garlic


Input: 1 medium-size zucchini cored and cut into 1/4-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup crumbled common crackers or saltines

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: 1/2 teaspoon salt


Input: 1/8 teaspoon black pepper


Input: 1 12-ounce can evaporated milk

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


Input: 2 boneless shad fillets, cut into 4 pieces crosswise

2 boneless shad fillets , cut into 4 pieces crosswise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pairs shad roe, in 4 pieces

B-QTY O 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: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup milk


Input: 1/2 cup flour for dredging


Input: 3 tablespoons corn or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 2 tablespoons butter


Input: 6 ripe plum tomatoes (about 1 pound) cored and skinned, cut into small cubes

6 ripe plum tomatoes ( about 1 pound ) cored and skinned , cut into small cubes

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 white potatoes, unpeeled

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


Input: 1 pound lean fish like cod, haddock or hake, cut into 3-by-4-inch chunks

1 pound lean fish like cod , haddock or hake , cut into 3-by-4-inch chunks

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O 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: 1 tablespoon olive oil


Input: 1/4 tablespoon rice vinegar


Input: Freshly ground black pepper


Input: 8 tablespoons (1 stick) unsalted butter

8 tablespoons ( 1 stick ) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped in 1/2-inch dice

1 medium onion , chopped in 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large russet potatoes, peeled and cut into 1/2-inch cubes

3 large russet potatoes , 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, sliced thin


Input: 4 ounces fatback, cut into 1/4-inch chunks

4 ounces fatback , cut into 1/4-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk or cream, if necessary

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried basil


Input: 3 cans evaporated milk


Input: 5 pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces

5 pounds steamed and shucked lobster , claws intact , tails cut in large bite-size pieces

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

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


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sea salt


Input: 6 cups lobster broth (or cold water)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon light soy sauce


Input: 1 tablespoon dashi stock or fish stock

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: 1/4 teaspoon freshly grated horseradish


Input: 1 teaspoon freshly grated ginger


Input: 1/4 teaspoon Dijon mustard


Input: 2 large pieces (about 5 inches by 7 inches) kombu

2 large pieces ( about 5 inches by 7 inches ) kombu

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

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

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


Input: 4 ounces sea bream or dorade, skinned and boned

4 ounces sea bream or dorade , skinned and boned

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: Lime, cut into wedges


Input: Cilantro sprigs, for garnish


Input: Kosher salt


Input: Salt


Input: 1/4 cup rice vinegar


Input: 1/4 cup nam pla fish sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces hirame fluke fillet, skinned and boned (flounder or sole may be substituted)

4 ounces hirame fluke fillet , skinned and boned ( flounder or sole may be substituted )

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


Input: 1 zucchini, trimmed, peeled, and cut into long julienne

1 zucchini , trimmed , peeled , and cut into long julienne

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

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

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


Input: 1 tablespoon fresh lime juice


Input: 1/4 cup chopped fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound raw shrimp, peeled

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

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: 3 tablespoons peanut oil, butter or neutral oil, like grapeseed or corn

3 tablespoons peanut oil , butter or neutral oil , like grapeseed or corn

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

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

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


Input: 2 to 3 jalapenos, stems and seeds removed

2 to 3 jalapenos , stems and seeds removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Japanese cucumbers or 1 small cucumber, sliced lengthwise and seeded

2 Japanese cucumbers or 1 small cucumber , sliced lengthwise and seeded

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1/2 cup chopped scallions


Input: Chopped fresh cilantro leaves for garnish, optional

Chopped fresh cilantro leaves for garnish , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sesame oil


Input: 8 eggs


Input: 2 tablespoons soy sauce


Input: 1 13 1/2-ounce can coconut milk


Input: 4 cups light chicken stock


Input: 1 cup Chinese rice wine


Input: 1 inch-long piece of ginger, peeled and sliced

1 inch-long piece of ginger , peeled and sliced

B-QTY B-COMMENT 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: 1 small onion, peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, peeled and smashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Chinese five-spice powder


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vegetable oil


Input: 1 teaspoon minced ginger


Input: 1 teaspoon minced garlic


Input: 1 tablespoon Thai red curry paste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered

1 1$1/2 -pound black-skinned chicken , head and feet discarded , cleaned , rinsed and quartered

B-COMMENT B-QTY I-COMMENT I-COMMENT B-NAME O I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT O 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: 3 cups dark soy sauce


Input: 1 cup cola


Input: 1 star anise pod


Input: 2 cardamom pods


Input: 2 cinnamon sticks


Input: 1 clove


Input: 1/4 cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced

1/4 cup diced jujubes ( also known as hong zao or red dates ) or 1/8 cup of dried brown dates , diced

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

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

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

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


Input: 2 Thai bird chilies


Input: 1/2 cup wolfberries or 1/4 cup finely diced dried apricots

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT B-UNIT 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 chopped fresh chervil or parsley

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: 2 tablespoons canola oil


Input: 1 large Spanish onion, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cloves garlic, smashed


Input: 1/4 cup Chinese bean paste


Input: 2 2- to 2 1/2-pound chickens, head and feet discarded, cleaned and rinsed

2 2- to 2$1/2-pound chickens , head and feet discarded , cleaned and rinsed

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

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

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


Input: 1 inch-thick piece of unpeeled ginger, cut into 4 pieces

1 inch-thick piece of unpeeled ginger , cut into 4 pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 inch-thick piece unpeeled fresh or frozen galangal, smashed

1 inch-thick piece unpeeled fresh or frozen galangal , smashed

B-QTY B-COMMENT B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 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: 4 tablespoons canola or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head Boston lettuce cleaned, rinsed and patted dry

1 head Boston lettuce cleaned , rinsed and patted dry

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons chopped fresh scallions


Input: 3 tablespoons flour


Input: 2 cups milk


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: 1/8 teaspoon freshly grated nutmeg


Input: Pinch cayenne pepper


Input: 2 tablespoons cornstarch


Input: 3 tablespoons water


Input: 1/3 pound Gruyere or Swiss cheese cut into small cubes

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grated Gruyere cheese


Input: 2 large heads Belgian endive


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon red wine vinegar


Input: 6 large eggs


Input: 4 tablespoons butter


Input: 1 salmon fillet, about 1 1/2 pounds, preferably with skin on

1 salmon fillet , about 1$1/2 pounds , preferably with skin on

B-QTY 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

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


Input: 2 tablespoons neutral oil, like corn or canola

2 tablespoons neutral oil , like corn or canola

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: Juice of 3 or 4 limes, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup roughly chopped cilantro or flat-leaf parsley leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 habanero or jalapeño chili, stemmed, seeded and minced, or to taste

1/4 habanero or jalapeño chili , stemmed , seeded and minced , or to taste

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

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

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


Input: 1/2 large white onion, peeled and minced

1/2 large white onion , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored

2 large fresh ripe tomatoes , or 3 or 4 ripe plum tomatoes , cored

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

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

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


Input: 1 pound cooked, unpeeled tiny new potatoes

1 pound cooked , unpeeled tiny new potatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plain low- or nonfat yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons coarsely grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon dried thyme


Input: 3/4 cup plus 2 tablespoons chicken stock

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon dried rosemary


Input: 1 tablespoon flour


Input: 1 tablespoon unsalted butter


Input: 2 tablespoons dry vermouth


Input: 1 clove garlic, chopped, or 1/2 teaspoon minced garlic in oil

1 clove garlic , chopped , or 1/2 teaspoon minced garlic in oil

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

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

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


Input: 1 tablespoon red-wine vinegar


Input: 1 1/2 pounds red onions


Input: 1 tablespoon olive oil


Input: 1/3 cup water


Input: 2 teaspoons sugar


Input: 2 teaspoons lemon juice


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 pound bay or calico scallops

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 8 Greek, Italian or French black olives

8 Greek , Italian or French black olives

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

NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 1 tablespoon capers


Input: 2 pounds cauliflower or 1 pound cauliflower florets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon hot red-pepper flakes


Input: 1/4 cup dry white wine


Input: 1/4 cup dried cherries


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 dashes of salt


Input: Sprigs cilantro, enough to yield 1 tablespoon chopped

Sprigs cilantro , enough to yield 1 tablespoon chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil and nonstick pan spray

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons brown sugar


Input: 1 teaspoon Dijon mustard


Input: 1 large orange


Input: 1 1/2 teaspoons lemon juice


Input: 1 1/2 teaspoons lime juice


Input: Sea salt and black pepper


Input: 1/2 cup long-grain rice


Input: 8 ounces skinless boneless chicken breasts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound zucchini, sliced into 1/3-inch-thick disks

1 pound zucchini , sliced into 1/3-inch-thick disks

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: 4 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons (1 stick) unsalted butter

8 tablespoons ( 1 stick ) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Toast for serving


Input: Coarse sea salt for serving

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


Input: Fine sea salt and black pepper to taste

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

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Input: Pinch of freshly ground black pepper, or to taste

Pinch of freshly ground black pepper , or to taste

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Input: 4 drops hot red-pepper sauce


Input: 2 teaspoons granulated sugar


Input: 8 medium-size leeks, about 2 pounds before trimming

8 medium-size leeks , about 2 pounds before trimming

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Input: 1 cup white wine


Input: 3/4 cup water


Input: 1/4 cup olive oil


Input: 1 tablespoon Dijon-style mustard


Input: Pinch freshly ground black pepper, or to taste

Pinch freshly ground black pepper , or to taste

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Input: 12 2-inch pieces veal middle-marrow bone, cut by your butcher

12 2-inch pieces veal middle-marrow bone , cut by your butcher

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Input: 1 bunch flat-leaf parsley leaves, chopped

1 bunch flat-leaf parsley leaves , chopped

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Input: 5 tablespoons extra-virgin olive oil


Input: 1 1/2 tablespoons fresh lemon juice


Input: 2 tablespoons drained capers


Input: 2 shallots, thinly sliced


Input: 3/4 teaspoon kosher salt


Input: 1 cup dark raisins


Input: 1 bay leaf


Input: 1/4 teaspoon oregano


Input: 1/2 cup tomato purée


Input: 1/4 cup olive oil


Input: 1/4 cup white wine


Input: 1/4 cup red-wine vinegar


Input: 1 1/2 teaspoons kosher salt


Input: 1 pound frozen pearl onions, defrosted in a sieve under warm running water, or fresh pearl onions, peeled (see note)

1 pound frozen pearl onions , defrosted in a sieve under warm running water , or fresh pearl onions , peeled ( see note )

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Input: 3 tablespoons fresh lime juice


Input: 4 cups chicken broth


Input: 1/2 pound unsalted butter, cut in 1/2-inch pieces

1/2 pound unsalted butter , cut in 1/2-inch pieces

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Input: 1/4 cup curry powder


Input: 2 1/4 pounds onions, peeled and cut in chunks

2$1/4 pounds onions , peeled and cut in chunks

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Input: Butter for greasing griddle or skillet

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Input: 2 full cups frozen blueberries


Input: 1/2 teaspoon cream of tartar


Input: 4 tablespoons unsalted butter, melted and cooled

4 tablespoons unsalted butter , melted and cooled

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Input: 2 cups buttermilk


Input: 4 large eggs, separated

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Input: 1/2 teaspoon salt


Input: 1 cup cooked wild rice, cooled

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Input: 2 cups sifted unleavened cake flour

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Input: 4 teaspoons baking powder


Input: 2 tablespoons unsalted butter, melted

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Input: 1/2 teaspoon salt


Input: 1 teaspoon baking powder


Input: 1 teaspoon sugar


Input: 1 1/4 cups buttermilk


Input: 1/2 teaspoon baking soda


Input: 1 1/4 cups all-purpose flour


Input: 4 large eggs


Input: Clarified butter for greasing griddle or skillet

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Input: 1 cup fresh or frozen corn kernels

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Input: 1 small roasted red bell pepper, peeled, seeded and finely diced

1 small roasted red bell pepper , peeled , seeded and finely diced

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Input: 1/2 cup sour cream


Input: 2 teaspoons salt


Input: 1 teaspoon baking powder


Input: 1/2 cup all-purpose flour


Input: 2 large eggs


Input: 1 cup finely ground yellow cornmeal

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Input: 1 cup heavy cream


Input: 1/4 cup lukewarm water


Input: 2 tablespoons dark brown sugar


Input: 1 package active dry yeast


Input: Solid vegetable shortening for greasing griddle or skillet

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Input: 3 tablespoons sugar


Input: 2 cups sour cream


Input: 4 tablespoons cake flour


Input: 4 large eggs


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon baking soda


Input: 1 tablespoon butter


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons finely chopped parsley


Input: 4 potatoes, about 1 1/2 pounds

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Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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Input: Salt to taste, if desired

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Input: 1 large red pepper, finely chopped

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Input: 1 large onion, finely chopped

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Input: 1/2 jalapeno, finely minced


Input: 2 cups tomato puree


Input: 3 tablespoons chopped fresh basil


Input: Freshly ground black pepper to taste

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