Input: 1 1/2 tablespoons red-wine vinegar


Input: 1/3 cup corn or olive oil

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

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Input: 1 teaspoon Lea & Perrins Worcestershire sauce

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

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Input: 2 tablespoons mustard


Input: 1/2 cup loose coriander leaves


Input: 4 scallions, cleaned and minced (1/2 cup)

4 scallions , cleaned and minced ( 1/2 cup )

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 cloves garlic, peeled and finely chopped (1 teaspoon)

2 cloves garlic , peeled and finely chopped ( 1 teaspoon )

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

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


Input: 4 radishes, cleaned and cut into 1/4-inch dice (1/2 cup)

4 radishes , cleaned and cut into 1/4-inch dice ( 1/2 cup )

B-QTY 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 small cucumber (about 6 ounces), peeled, seeded, and cut into 1/4-inch dice (1 cup)

1 small cucumber ( about 6 ounces ) , peeled , seeded , and cut into 1/4-inch dice ( 1 cup )

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

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

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


Input: 6 medium-to-large ripe tomatoes (about 2 1/2 pounds)

6 medium-to-large ripe tomatoes ( about 2$1/2 pounds )

B-QTY B-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, thick blackfish fillets

1$1/4 pounds fresh , thick blackfish fillets

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

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Input: 3 tablespoons chopped chives


Input: 1 cup coarsely shredded basil leaves

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

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Input: 1 1/2 cups loose coarsely shredded sorrel leaves (other herbs can be used instead, depending on availability)

1$1/2 cups loose coarsely shredded sorrel leaves ( other herbs can be used instead , depending on availability )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 piece of ripe Brie cheese (about 10 ounces)

1 piece of ripe Brie cheese ( about 10 ounces )

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

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Input: 2 cloves garlic, peeled and chopped (about 1 teaspoon)

2 cloves garlic , peeled and chopped ( about 1 teaspoon )

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

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


Input: 3 tablespoons dry white wine


Input: 1 teaspoon coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup virgin olive oil


Input: 1 French baguette-type loaf of bread (about 10 ounces)

1 French baguette-type loaf of bread ( about 10 ounces )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Vinegar, oil and herbs


Input: 1 teaspoon unsalted butter


Input: 1/4 cup chopped herbs (a mixture of parsley, chervil, tarragon and chives)

1/4 cup chopped herbs ( a mixture of parsley , chervil , tarragon and chives )

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

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


Input: 1 tablespoon olive oil


Input: 6 large eggs


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon unsalted butter


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1/2 teaspoon salt


Input: 6 large eggs


Input: 1 large tomato (8 ounces), peeled, seeded and coarsely chopped (about 1 cup)

1 large tomato ( 8 ounces ) , peeled , seeded and coarsely chopped ( about 1 cup )

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

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


Input: 2 scallions, minced (about 3 tablespoons)

2 scallions , minced ( about 3 tablespoons )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup dashi or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons mirin (or 1 tablespoon honey)

2 tablespoons mirin ( or 1 tablespoon honey )

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

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Input: 1/4 cup soy sauce, or to taste

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

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Input: Salt if necessary


Input: 2 tablespoons olive oil


Input: 2 medium carrots, peeled and shredded

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

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Input: 1 cup fresh soybeans, flageolets, peas or black-eyed peas

1 cup fresh soybeans , flageolets , peas or black-eyed peas

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

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Input: 1 cup diced chicken, shrimp or shucked small clams (canned are fine), optional

1 cup diced chicken , shrimp or shucked small clams ( canned are fine ) , optional

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


Input: 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: 5 large or 10 small dried shiitake mushrooms

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup finely chopped fresh basil, preferably purple opal basil

1/3 cup finely chopped fresh basil , preferably purple opal basil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces hijiki (about 1 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup extra-virgin olive oil


Input: Freshly ground black pepper


Input: 1/4 cup raspberry vinegar


Input: Salt


Input: 1/2 teaspoon sugar


Input: 1 medium red onion, sliced paper thin

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

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Input: 1 small head red cabbage, 1 pound

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

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Input: A pinch of sugar, or more, to taste

O B-UNIT O 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 NoPAREN NoPAREN


Input: 3 tablespoons finely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup mayonnaise


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: 1 cup plain low-fat or non-fat yogurt

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and coarsely grated

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

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Input: 2 tablespoons minced fresh dill


Input: 1 small head green cabbage, about one pound

1 small head green cabbage , about one pound

B-QTY O B-UNIT B-NAME I-NAME O 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 bunch scallions, finely chopped

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

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Input: 1/4 cup finely chopped scallions


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: 1/3 cup white wine vinegar


Input: 2/3 cup extra-virgin olive oil


Input: 1/2 tablespoon Dijon mustard


Input: 1/2 cup chopped dry-roasted peanuts, optional

1/2 cup chopped dry-roasted peanuts , optional

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

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Input: 2 pounds new potatoes of uniform size, scrubbed

2 pounds new potatoes of uniform size , scrubbed

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

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Input: Minced chilies or dried red pepper flakes, optional

Minced chilies or dried red pepper flakes , optional

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

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Input: 1/4 cup chopped cilantro


Input: 1/4 cup chopped mint


Input: 2 grapefruit, peeled and sectioned, tough white pith removed, each section cut in half

2 grapefruit , peeled and sectioned , tough white pith removed , each section cut in half

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

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


Input: Juice of 2 limes


Input: 6 cups lettuce or mesclun, washed and dried

6 cups lettuce or mesclun , washed and dried

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

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Input: 1 tablespoon sugar


Input: 3 tablespoons nam pla (fish sauce) or soy sauce

3 tablespoons nam pla ( fish sauce ) or soy sauce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN


Input: Salt


Input: 1/2 cup chopped walnuts


Input: Confectioners' sugar


Input: 1 to 1 1/2 pounds shrimp


Input: 1/2 cup sugar, plus 1 tablespoon

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

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Input: 3 tablespoons strong coffee


Input: 7 egg whites


Input: 3 egg yolks


Input: 3/4 cup sugar


Input: 1/3 cup toasted pine nuts


Input: 2 1/2 cups ground walnuts


Input: 1/4 cup cilantro leaves, plus extra for garnish

1/4 cup cilantro leaves , plus extra for garnish

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

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Input: 1 small jalapeño chili pepper, thinly sliced

1 small jalapeño chili pepper , thinly sliced

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

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Input: 1 small red bell pepper, thinly sliced

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

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Input: 1 small yellow bell pepper, thinly sliced

1 small yellow bell pepper , thinly sliced

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

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Input: 2 stalks celery, thinly sliced

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

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Input: 4 cups leftover roasted chicken, torn into bite-size pieces

4 cups leftover roasted chicken , torn into bite-size pieces

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups small lettuce leaves, like baby romaine, Boston or mesclun

6 cups small lettuce leaves , like baby romaine , Boston or mesclun

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

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

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


Input: 1 teaspoon dark sesame oil


Input: Sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup corn or peanut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced ginger


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon rice wine vinegar


Input: 1/2 teaspoon sugar


Input: 1 cup heavy cream


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon freshly ground pepper


Input: 2 1/2 cups chicken broth


Input: 4 tablespoons all-purpose flour


Input: 1 tablespoon chopped fresh tarragon


Input: 1 cup frozen baby green peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup thinly sliced leeks


Input: 5 tablespoons unsalted butter


Input: 1 cup chopped carrot


Input: Ice water


Input: 1 cup chopped celery


Input: Scant 1/2 teaspoon salt


Input: 1 egg


Input: Scant 1/2 teaspoon sugar


Input: 1 tablespoon cold vegetable shortening


Input: 1/2 cup mascarpone cheese


Input: 2 teaspoons cocoa powder


Input: 2 cups all-purpose flour


Input: 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into pieces

14 tablespoons ( 1$3/4 sticks ) cold unsalted butter , cut into pieces

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

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

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


Input: 1/3 cup sugar


Input: 1 cinnamon stick


Input: 6 ripe but firm pears, peeled and cored but left whole

6 ripe but firm pears , peeled and cored but left whole

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

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


Input: 2 cups water


Input: 4 cups dry white wine


Input: 1 cup dry white wine


Input: 4 tablespoons Roquefort cheese, at room temperature

4 tablespoons Roquefort cheese , at room temperature

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

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Input: 1 tablespoon fresh lemon juice


Input: 4 ripe but firm Bartlett pears

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup ground walnuts


Input: Freshly ground black pepper


Input: 1/4 pound Italian Parmesan cheese, shaved

1/4 pound Italian Parmesan cheese , shaved

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

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Input: 1/3 cup coarsely chopped toasted walnuts

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

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Input: 2 bunches arugula, rinsed, dried, heavy stems removed

2 bunches arugula , rinsed , dried , heavy stems removed

B-QTY B-UNIT B-NAME O I-COMMENT O I-COMMENT O 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: 2 tablespoons walnut oil


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 cup roughly chopped basil


Input: 4 tablespoons white-wine vinegar


Input: 4 ripe but firm Bartlett or Bosc pears

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spaghetti or linguine


Input: 2 tablespoons butter


Input: 16 cherry tomatoes, cut in half

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

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Input: 1 bay leaf


Input: 1 clove garlic, minced


Input: Freshly ground black pepper to taste

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

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Input: 2 cups dry red wine


Input: 2 medium octopuses, about 12 ounces each, cut in half the long way

2 medium octopuses , about 12 ounces each , cut in half the long way

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


Input: 1 celery stalk, chopped


Input: Salt to taste


Input: 1 carrot, peeled and chopped

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

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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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons olive oil


Input: Salt


Input: 2 tablespoons soy sauce


Input: 2 tablespoons lime juice


Input: 12 cloves garlic, peeled and left whole

12 cloves garlic , peeled and left whole

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: 2 dried chilies


Input: 5 branches thyme


Input: Olive oil as needed, about 3 cups

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 2 pounds cleaned octopus


Input: Minced parsley for garnish


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 lemons


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: 1 teaspoon salt, plus to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head garlic, cut in half along its equator

1 head garlic , cut in half along its equator

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: 20 peppercorns


Input: 3 pounds cleaned octopus


Input: 1 bay leaf


Input: 4 thyme branches


Input: Coarse salt to taste


Input: 1/3 cup extra virgin olive oil, or to taste

1/3 cup extra virgin olive oil , or to taste

O 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: 1 teaspoon good paprika, or to taste

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: 2 pounds waxy potatoes, peeled and cut into 1/4-inch-thick slices

2 pounds waxy potatoes , peeled and cut into 1/4-inch-thick slices

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: 3 pounds octopus


Input: 5 red bliss potatoes


Input: Hot red pepper flakes


Input: 1 cup chopped basil, plus more for garnish

1 cup chopped basil , plus more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil, or more to taste

1/2 cup extra virgin olive oil , or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds octopus


Input: 1 cup white vinegar


Input: 1 tablespoon black peppercorns


Input: 2 medium celeriac, trimmed and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 4 small red onions, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 medium carrots, peeled


Input: 1 tablespoon minced shallot


Input: 2 1/2 cups chicken broth


Input: 4 ounces mushrooms (use button mushrooms mixed with a tablespoon or 2 of reconstituted porcini)

4 ounces mushrooms ( use button mushrooms mixed with a tablespoon or 2 of reconstituted porcini )

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

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


Input: 1 medium leek, trimmed of hard green parts, roughly chopped and rinsed

1 medium leek , trimmed of hard green parts , roughly chopped and rinsed

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

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


Input: 1 medium parsnip, peeled and chopped

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: 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: 1/4 cup minced onion


Input: 3 tablespoons butter


Input: 1 large bunch flat-leaf parsley


Input: 5 teaspoons vinegar


Input: 1 pound mache, rinsed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons pumpkinseed oil


Input: 16 large scallops, cleaned

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


Input: 1 clove garlic, cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil


Input: 5 tablespoons roasted pumpkinseed oil


Input: 3 tablespoons cider vinegar


Input: 1/2 pound smoked chicken or duck, cut into 1/4-inch cubes

1/2 pound smoked chicken or duck , cut into 1/4-inch cubes

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: 3 tablespoons minced parsley


Input: 1 teaspoon capers, rinsed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 1 teaspoon salt, plus more to taste

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: 1/2 teaspoon coarsely ground black pepper, plus more to taste

1/2 teaspoon coarsely ground black pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs fresh thyme


Input: 2 bay leaves


Input: 1 small onion, diced

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


Input: 2 carrots, diced


Input: 2 ribs celery, diced


Input: 1 pound navy beans


Input: 1 tablespoon pumpkinseed oil


Input: 8 ounces fresh goat cheese


Input: 1/2 cup toasted pumpkinseeds


Input: 1 pound mesclun, rinsed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ripe pears, peeled, cored and cut into quarters

4 ripe pears , peeled , cored and cut into quarters

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil spray


Input: 2 tablespoons pumpkinseed oil


Input: 1 tablespoon canola oil


Input: 2 teaspoons sherry vinegar


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

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: Dash of fresh ground black pepper, plus more to taste

Dash of fresh ground black pepper , plus more to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon well-aged balsamic vinegar


Input: 2 tablespoons olive oil or clarified butter

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: 1 tablespoon minced orange zest


Input: 1 tablespoon fennel seed


Input: 1 tablespoon minced fresh rosemary


Input: 2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter

2 tablespoons peanut oil , grape seed or other neutral oil , or clarified butter

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT B-NAME I-COMMENT 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: 4 6-ounce, skinned salmon fillets

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly grated nutmeg


Input: 1 1/2 teaspoons cumin seed or ground cumin

1$1/2 teaspoons cumin seed or ground cumin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon whole or ground cloves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coriander seed or ground coriander

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 6-ounce, skinned salmon fillets

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grape seed or other neutral oil or clarified butter

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT O 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: 2 tablespoons (roughly) dried porcini pieces

2 tablespoons ( roughly ) dried porcini pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons raw, shelled pumpkin seeds

2 tablespoons raw , shelled pumpkin seeds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 6-ounce, skinned salmon fillets

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Brown sugar or honey


Input: 1 teaspoon vegetable salt


Input: 1 cup tomato juice


Input: 1 quart water


Input: 1 tablespoon shredded parsley


Input: 1 cup finely shredded carrots


Input: 1/2 cup shredded spinach


Input: 1 cup finely shredded celery, leaves and all

1 cup finely shredded celery , leaves and all

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: 1/2 pound snow peas


Input: 2 scallions


Input: 1 teaspoon canola oil


Input: 1/2 pound plain white mushrooms or portobello mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Asian sesame oil


Input: 3/4 pound asparagus


Input: 1 tablespoon honey


Input: 1 tablespoon reduced-sodium soy sauce


Input: 3 tablespoons dry white wine


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces flank steak


Input: 1 large clove garlic


Input: 1 small Kirby cucumber


Input: 10 ounces cooked, shelled shrimp

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup long-grain rice


Input: 1/8 teaspoon salt


Input: 1 cup water


Input: 2 teaspoons brown sugar


Input: 5 teaspoons lime juice


Input: 2 teaspoons tamarind paste


Input: 1/2 cup unsalted, roasted peanuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 jalapeno or Serrano chili

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks lemon grass


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

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium cloves garlic


Input: 3 medium shallots


Input: 10 baby carrots


Input: 1/2 small cauliflower


Input: 1/4 of a small cabbage

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


Input: 1/4 pound green beans


Input: 8 ounces tiny new potatoes


Input: 1 teaspoon salt


Input: 1/4 cup rice wine or sake

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices fresh ginger, smashed lightly with a flat edge of a knife

4 slices fresh ginger , smashed lightly with a flat edge of a knife

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 6 cups boiling water


Input: 1 whole chicken, preferably with feet, weighing 4 to 4 1/2 pounds

1 whole chicken , preferably with feet , weighing 4 to 4$1/2 pounds

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

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

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


Input: Water to soak mushrooms


Input: 10 Chinese dried black mushrooms


Input: 1 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 servings cooked white rice


Input: 1/2 pound boneless center-cut pork loin, trimmed of fat and diced

1/2 pound boneless center-cut pork loin , trimmed of fat and diced

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

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

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


Input: 1 1/2 tablespoons minced garlic


Input: 1 1/2 tablespoons flour


Input: 4 cups canned or homemade chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 carrots, diced, about 1 1/2 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large apple, peeled, cored, and diced, about 1 cup

1 large apple , peeled , cored , and diced , about 1 cup

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

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 medium potatoes, diced, about 2 cups

2 medium potatoes , diced , about 2 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons curry powder


Input: 1 medium onion, diced, about 1 3/4 cups

1 medium onion , diced , about 1$3/4 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water


Input: 3 tablespoons corn or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups heavy cream


Input: 4 sticks cinnamon or Chinese cinnamon bark, about 1/2 ounce

4 sticks cinnamon or Chinese cinnamon bark , about 1/2 ounce

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons creme de cassis


Input: 2 quarts blackberries


Input: 3 cups sugar


Input: 2 cups water


Input: 1/2 teaspoon freshly ground pepper


Input: 6 to 8 sprigs fresh rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 lemons


Input: 1 teaspoon kosher salt


Input: 3 tablespoons dry white table wine or white vermouth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 to 10 cloves garlic, peeled and coarsely chopped

8 to 10 cloves garlic , peeled and coarsely chopped

B-QTY O B-RANGE_END B-UNIT B-NAME O 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: 1/3 cup virgin olive oil


Input: 1/4 cup freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3 1/2- to 4-pound chickens, each cut into 8 to 10 pieces, or 6 to 7 pounds of chicken parts with bones in and skin on

2 3$1/2- to 4-pound chickens , each cut into 8 to 10 pieces , or 6 to 7 pounds of chicken parts with bones in and skin on

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

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

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


Input: lemon juice to taste


Input: 1/2 cup chopped cilantro leaves


Input: 1 tablespoon butter


Input: 2 cups red wine


Input: 3 tablespoons coriander seeds, cracked and wrapped in cheesecloth

3 tablespoons coriander seeds , cracked and wrapped in cheesecloth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head garlic, papery coating removed, cut in half crosswise

1 head garlic , papery coating removed , cut in half crosswise

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

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

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


Input: 2 pounds pork shoulder in 1-inch cubes

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: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 basil leaves, shredded


Input: Lettuce leaves for garnish


Input: 3 medium zucchinis split in half lengthwise

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: 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: 2 chicken breasts


Input: 2 tablespoons finely chopped scallions


Input: 2 tablespoons minced fresh coriander


Input: 2 tablespoons Dijon mustard


Input: 2 tablespoons white-wine vinegar


Input: 1/4 cup extra-virgin olive oil


Input: Cayenne pepper


Input: 2 medium-ripe tomatoes, cut in thick slices

2 medium-ripe tomatoes , cut in thick slices

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

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Input: 1 large onion, peeled and cut in thick slices

1 large onion , peeled and cut in thick slices

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

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Input: Salt


Input: 1/3 cup extra-virgin olive oil


Input: 1/2 teaspoon ground cumin


Input: Juice of 3 limes


Input: 2 sweet red peppers


Input: 1 1/2 pounds swordfish, about 1-inch thick

1$1/2 pounds swordfish , about 1-inch thick

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

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Input: 4 sprigs fresh rosemary, lightly crushed

4 sprigs fresh rosemary , lightly crushed

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, crushed


Input: 1/3 cup extra-virgin olive oil


Input: Juice of 1 lemon


Input: 4 rib veal chops, each 1-inch thick

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

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Input: 2 cups heavy cream


Input: 1/4 cup confectioners' sugar


Input: 2 teaspoons vanilla extract


Input: 6 whole firm ripe peaches

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


Input: 4 cups water


Input: 2 tablespoons vanilla extract


Input: 2 cups sugar


Input: 1/4 cup whole milk


Input: 4 ounces unsalted butter, chilled and cut into small pieces

4 ounces unsalted butter , chilled and cut into small pieces

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

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Input: 1/2 cup heavy cream


Input: Pinch of grated nutmeg


Input: 1/2 teaspoon salt


Input: 1 teaspoon baking soda


Input: 2 teaspoons cream of tartar


Input: 1 cup all-purpose flour


Input: 2 tablespoons sugar


Input: 1 cup cake flour (not self-rising)

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

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Input: 2 tablespoons chopped flat-leaf 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: 1 teaspoon fresh thyme leaves


Input: 6 tablespoons extra-virgin olive oil


Input: 4 thin slices red onion, separated into rings

4 thin slices red onion , separated into rings

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

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Input: 4 ounces crumbly goat cheese


Input: 2 tablespoons balsamic vinegar


Input: Olive oil


Input: 1 medium red pepper


Input: 1 medium yellow pepper


Input: 2 1/2 pounds Japanese eggplant, cut into 1/2-inch slices lengthwise but left attached at the stem

2$1/2 pounds Japanese eggplant , cut into 1/2-inch slices lengthwise but left attached at the stem

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 I-COMMENT

NoCAP NoCAP YesCAP 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 slice pimento-filled olive


Input: 2 large cucumbers, washed

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


Input: 1 tablespoon salt, or to taste

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

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Input: 6 peppercorns


Input: 6 parsley sprigs


Input: 2 ribs celery with leaves, chopped

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Input: 1 teaspoon dried thyme


Input: 1 bay leaf


Input: 4 carrots, chopped


Input: 12 cups water


Input: 1 bottle dry white wine


Input: 3 large onions stuck with 3 whole cloves each

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

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Input: 3/4 cup white-wine vinegar


Input: 1/4 cup fresh lemon juice


Input: 3/4 cup fruity olive oil


Input: 1 8-pound cod, whole, with head on, cleaned, gilled and gutted with the center blood vein and sound removed

1 8-pound cod , whole , with head on , cleaned , gilled and gutted with the center blood vein and sound removed

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


Input: 1/4 cup small capers


Input: 1/2 2-ounce can anchovy fillets, rinsed and patted dry

1/2 2-ounce can anchovy fillets , rinsed and patted dry

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

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Input: 1 6-ounce can imported tuna packed in olive oil, drained

1 6-ounce can imported tuna packed in olive oil , drained

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

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Input: 1/3 cups mayonnaise, preferably thick and homemade with a fruity olive oil or a combination of olive and vegetable oils

1/3 cups mayonnaise , preferably thick and homemade with a fruity olive oil or a combination of olive and vegetable oils

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

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

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


Input: Chopped parsley, for garnish

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


Input: 3 pounds mussels, steamed and shelled (about 1 pound of mussel meat)

3 pounds mussels , steamed and shelled ( about 1 pound of mussel meat )

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

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


Input: 3/4 pound thin asparagus, cleaned, steamed until crisp-tender and cut into 1-inch pieces

3/4 pound thin asparagus , cleaned , steamed until crisp-tender and cut into 1-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 I-COMMENT I-COMMENT

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


Input: 3 tablespoons small capers, drained

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 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 cup mayonnaise


Input: 1 tablespoon Dijon mustard


Input: 2 tablespoons red-wine vinegar


Input: 3/4 cup flat-leaf parsley, coarse stems removed and finely chopped

3/4 cup flat-leaf parsley , coarse stems removed and finely chopped

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: 3 large shallots, peeled and finely chopped

3 large shallots , peeled and finely chopped

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: 1/4 tablespoon coarse or kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon orange extract


Input: 2 pounds red potatoes, scrubbed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon lemon extract


Input: 2 large eggs, well beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup light corn syrup


Input: 2 large egg whites


Input: Pinch of salt


Input: 1/2 cup milk


Input: 1 teaspoon vanilla


Input: 1/3 cup vegetable shortening


Input: 3/4 cup sugar


Input: 1 1/2 cups sifted all-purpose flour


Input: 1 3/4 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: Flour, for dusting pan


Input: Vegetable oil, for greasing pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white wine vinegar


Input: Freshly ground black pepper


Input: 1/2 cup parsley leaves, torn

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup lime juice


Input: 2 tablespoons orange juice


Input: 1/4 cup finely chopped onion


Input: 1/3 cup plus 3 tablespoons olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus 1 teaspoon dried oregano

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 teaspoons salt


Input: 1/2 teaspoon ground cumin


Input: 3 teaspoons chopped garlic


Input: 2 tablespoons coarse salt


Input: 2 1-pound pork tenderloins


Input: 2 tablespoons black sesame seeds


Input: 4 cups young green fresh soybean pods

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

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Input: 1 small piece of kombu (kelp), optional

1 small piece of kombu ( kelp ) , optional

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 teaspoons mirin, sake or dry sherry

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

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Input: 1 teaspoon low-sodium Japanese soy sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 1 1/2 cups short-grain white rice


Input: 3/4 cup shelled fresh or frozen soybeans (edamame)

3/4 cup shelled fresh or frozen soybeans ( edamame )

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

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Input: 1 or more packages instant dashi, mixed according to package instructions to yield at least 2 cups of dashi broth

1 or more packages instant dashi , mixed according to package instructions to yield at least 2 cups of dashi broth

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

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: 1/2 teaspoon vanilla extract


Input: 1 heaping cup whole blackberries


Input: Vanilla ice cream for serving


Input: 1/2 cup granulated sugar


Input: 4 cups nectarines, pitted, peeled and cut into 1-inch chunks (about 3 large nectarines)

4 cups nectarines , pitted , peeled and cut into 1-inch chunks ( about 3 large nectarines )

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

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

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


Input: 1/4 teaspoon salt


Input: 1/4 cup all-purpose flour


Input: 1/2 cup rolled oats


Input: 1/2 cup firmly packed light brown sugar

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

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Input: 1/4 teaspoon ground cinnamon


Input: 7 tablespoons cold unsalted butter


Input: 2 tablespoons finely minced garlic


Input: 1/2 cup chopped fresh coriander


Input: 1 cup boiling water, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cayenne pepper


Input: 6 tablespoons extra-virgin olive oil


Input: 1/4 cup fresh lemon juice


Input: 1 1/2 teaspoons ground coriander


Input: 2 teaspoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons paprika


Input: 2 teaspoons ground cumin


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 leg of lamb, five to six pounds

B-QTY B-NAME I-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: 5 cloves garlic, peeled and cut in slivers

5 cloves garlic , peeled and cut in slivers

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: 1 tablespoon cracked black pepper


Input: 2 pounds swordfish steaks


Input: 1 tablespoon minced shallots


Input: 1 tablespoon capers, rinsed and coarsely chopped

1 tablespoon capers , rinsed and coarsely chopped

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: 1 teaspoon finely chopped anchovy fillets or anchovy paste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh thyme leaves


Input: 2 tablespoons white-wine vinegar or champagne vinegar

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 1/2 cups extra-virgin olive oil


Input: 2 cups fresh crumbs from a dense white bread like Tuscan bread

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

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

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


Input: 1 tablespoon fresh thyme leaves


Input: 1 cup heavy cream, half-and-half or milk, approximately

1 cup heavy cream , half-and-half or milk , approximately

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: 4 cups well-seasoned chicken stock, approximately

4 cups well-seasoned chicken stock , approximately

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound russet potatoes, peeled and quartered

3/4 pound russet potatoes , peeled and quartered

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 2 large yellow onions, peeled and coarsely chopped

2 large yellow onions , peeled and coarsely chopped

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: Kosher salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: 3/4 pound shallots, half of them peeled and coarsely chopped

3/4 pound shallots , half of them peeled and coarsely chopped

B-QTY B-UNIT B-NAME O 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: 5 whole heads garlic, cloves from 2 1/2 heads peeled

5 whole heads garlic , cloves from 2$1/2 heads peeled

B-QTY B-COMMENT B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-UNIT 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 light sour cream


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons nonfat yogurt


Input: 3 cloves garlic


Input: 1 pound tiny new potatoes


Input: 1/2 bunch fresh chives to yield 2 tablespoons chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1/8 teaspoon salt


Input: Fresh or frozen ginger to yield 1 1/2 tablespoons coarsely grated

Fresh or frozen ginger to yield 1$1/2 tablespoons coarsely grated

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 16 ounces whole zucchini or 14 ounces chopped, ready-cut zucchini (2 2/3 to 3 cups)

16 ounces whole zucchini or 14 ounces chopped , ready-cut zucchini ( 2$2/3 to 3 cups )

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

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

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


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

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

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

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

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


Input: Coarse salt to taste


Input: 10 ounces scallops


Input: 1/2 cup dry vermouth


Input: Juice of 1/2 lemon


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint strawberries, washed and stemmed (1 cup diced, the rest sliced)

1 pint strawberries , washed and stemmed ( 1 cup diced , the rest sliced )

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

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

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


Input: 1 1/2 pounds cod or other fillet, in two pieces, or 1 large halibut steak

1$1/2 pounds cod or other fillet , in two pieces , or 1 large halibut steak

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

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

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


Input: 1 teaspoon pink peppercorns, lightly crushed

1 teaspoon pink peppercorns , lightly crushed

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

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Input: 2 tablespoons Cognac


Input: 1 tablespoon balsamic vinegar


Input: 1 teaspoon concentrated pomegranate juice or molasses

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

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Input: Chicken stock, if needed


Input: 4 teaspoons cider vinegar


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hot sauce, optional


Input: 1/4 cup sugar


Input: 12 cups assorted greens -- like mustard, broccoli rape, collard, kale, turnip -- stemmed, washed and chopped

12 cups assorted greens -- like mustard , broccoli rape , collard , kale , turnip -- stemmed , washed and chopped

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

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


Input: 2 tablespoons olive oil


Input: 2 medium onions, chopped


Input: 1/8 teaspoon grated nutmeg


Input: 2 tablespoons unsalted butter


Input: 1 1/2 tablespoons unsalted butter


Input: 1 1/2 tablespoons molasses or honey


Input: 2 tablespoons unsalted butter


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 jalapeno, seeded and finely minced, optional

1 jalapeno , seeded and finely minced , optional

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

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Input: 2 pounds sweet potatoes or yams

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups well-seasoned chicken or beef stock

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

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Input: 3 tablespoons hot pepper jelly


Input: 3/4 cup sherry vinegar


Input: 2 tablespoons chopped shallots


Input: For the pepper jelly glaze

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


Input: Coarse salt


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 boneless duck breasts, about 6 ounces each, skin on, trimmed of fat

8 boneless duck breasts , about 6 ounces each , skin on , trimmed of fat

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


Input: 2 teaspoons chopped fresh rosemary


Input: 2 teaspoons chopped fresh thyme


Input: 2 tablespoons snipped dill, plus more for garnish

2 tablespoons snipped dill , plus more for garnish

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

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Input: Parsley for garnish


Input: 2 large carrots, peeled

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


Input: 1 tablespoon lemon juice


Input: 2 tablespoons sugar


Input: 1 tablespoon salt, or to taste

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

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Input: 2 teaspoons ground white pepper


Input: 4 medium Spanish onions, peeled and diced

4 medium Spanish onions , peeled and diced

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

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Input: 4 large eggs


Input: 6 tablespoons matzoh meal


Input: 1 pound salmon fillets, skinned and boned

1 pound salmon fillets , skinned and boned

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

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Input: 3 tablespoons vegetable oil, preferably kosher for Passover

3 tablespoons vegetable oil , preferably kosher for Passover

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

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Input: 2 pounds halibut fillets, skinned and boned

2 pounds halibut fillets , skinned and boned

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

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Input: 1 tablespoon chopped chervil


Input: 1 tablespoon butter


Input: 3 tablespoons veal glaze (see recipe)

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

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Input: 4 tablespoons Marsala wine


Input: 1 shallot, minced


Input: 2/3 cup flour


Input: 1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)

1/2 pound cleaned and thinly sliced button , crimini or shiitake mushrooms ( or a combination )

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

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

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


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: 3 tablespoons olive oil


Input: 4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness

4 boneless , skinless chicken breast halves ( about 1$1/2 pounds ) , pounded to 1/4-inch thickness

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

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


Input: 2 tablespoons finely chopped cilantro


Input: 1/2 cup finely diced red bell pepper

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

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Input: 1/2 cup fish stock


Input: 3 tablespoons veal glaze (see recipe)

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

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Input: 2 tablespoons balsamic vinegar


Input: 1 teaspoon sugar


Input: 1 tablespoon soy sauce


Input: 2 tablespoons gin


Input: 1 jalapeno pepper, seeded and finely chopped

1 jalapeno pepper , seeded and finely chopped

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

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Input: 2 cloves garlic, peeled and minced

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

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Input: 1 tablespoon peeled and minced fresh ginger

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

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Input: 2 tablespoons vegetable oil


Input: 4 8-ounce pieces Chilean sea bass fillets, skin on

4 8-ounce pieces Chilean sea bass fillets , skin on

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

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Input: 8 ounces grated Gruyere cheese


Input: 6 slices toasted French bread


Input: 4 teaspoons dry sherry


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: 1 bay leaf


Input: 3 sprigs parsley


Input: 2 leeks, white and light green parts only, well rinsed and finely chopped

2 leeks , white and light green parts only , well rinsed and finely chopped

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

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


Input: 2 cloves garlic, peeled and minced

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

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Input: 7 cups veal stock (see recipe)

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

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Input: 3 sprigs thyme


Input: 2 1/2 pounds yellow onions (about 8 medium), peeled, halved and thinly sliced

2$1/2 pounds yellow onions ( about 8 medium ) , peeled , halved and thinly sliced

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

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


Input: 10 peppercorns


Input: 8 cups veal stock (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons unsalted butter


Input: 3 stems parsley


Input: 3 sprigs thyme, or 1/2 teaspoon dried

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: 1 bay leaf


Input: 1 1/2 pounds veal stew meat, cut into 2-inch chunks

1$1/2 pounds veal stew meat , cut into 2-inch chunks

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

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Input: 6 whole cloves


Input: 1 rib celery, sliced into 3 pieces

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

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Input: 2 cloves garlic


Input: 2 carrots, sliced into 3 pieces

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

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Input: 1 tablespoon vegetable oil


Input: 6 pounds veal bones, cut into 2-to 3-inch pieces by the butcher

6 pounds veal bones , cut into 2-to 3-inch pieces by the butcher

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

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Input: 2 onions, halved


Input: 4 tablespoons finely chopped parsley


Input: Freshly ground pepper to taste

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


Input: Salt to taste


Input: 2 small firm cucumbers


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped shallots or green onions

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 small red new potatoes, about 1 pound

8 small red new potatoes , about 1 pound

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

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Input: 1/2 pound mushrooms, thinly sliced

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

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Input: 1 tablespoon finely chopped garlic


Input: Juice of 1/2 lemon


Input: 4 tablespoons chopped parsley


Input: 4 tablespoons olive oil


Input: 2 pair shad roe


Input: 4 tablespoons instant flour


Input: 1/4 cup milk


Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons finely minced parsley


Input: 2 shad fillets with skin


Input: 1 Granny Smith apple, peeled, cored and finely chopped

1 Granny Smith apple , peeled , cored and finely chopped

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dried thyme


Input: Salt and freshly ground pepper

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


Input: 2 cups water


Input: 4 tablespoons sweet butter or vegetable oil or both

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups finely chopped onions


Input: 1 cup raw quinoa


Input: 2 cups finely chopped onion


Input: 1 tablespoon salt, or to taste

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

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Input: 2 tablespoons chopped fresh coriander


Input: 1/3 cup vegetable oil


Input: 2 tablespoons achiote oil (see note)

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

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Input: 2 dried ancho peppers, seeded

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh green chili pepper, roasted and seeded

1 fresh green chili pepper , roasted and seeded

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

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Input: 2 pound lean pork shoulder cut in one inch cubes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon coarse salt


Input: 1 tablespoon red wine vinegar


Input: 1/2 teaspoon ground cumin


Input: 8 cups water


Input: 3 cloves garlic, crushed


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups raw quinoa, about 1 pound

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Input: Water


Input: 2 cups raw quinoa, picked over and rinsed

2 cups raw quinoa , picked over and rinsed

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

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Input: Pinch red pepper flakes


Input: 1 tablespoon good quality fragrant extra-virgin olive oil

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

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Input: Salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 1/2 cup beef bouillon or juices from the meat loaf

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

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Input: 1/2 cup finely chopped onion


Input: 2 cloves garlic, minced


Input: 1 28-ounce can plum tomatoes, well drained

1 28-ounce can plum tomatoes , well drained

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

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Input: 4 thin pats of butter for garnish (optional)

4 thin pats of butter for garnish ( optional )

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

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Input: Salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup warm low-fat milk


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 large Idaho potatoes, peeled and cut in eighths

3 large Idaho potatoes , peeled and cut in eighths

B-QTY B-COMMENT I-COMMENT B-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: Basic lean tomato sauce (optional), or ketchup

Basic lean tomato sauce ( optional ) , or ketchup

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 1 teaspoon finely minced fresh thyme

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

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Input: 1/2 teaspoon finely minced fresh sage

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

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Input: 1 1/2 tablespoons balsamic vinegar


Input: White of 1 egg, beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup, packed, fine fresh white or whole wheat bread crumbs

1 cup , packed , fine fresh white or whole wheat bread crumbs

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

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

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


Input: 1 1/2 pounds ground lean beef


Input: 1 1/3 cups finely chopped onion


Input: 4 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs, separated


Input: 1/2 cup grated sharp Cheddar cheese, preferably white

1/2 cup grated sharp Cheddar cheese , preferably white

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

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Input: 1/2 teaspoon salt


Input: 1 cup white cornmeal


Input: 1 cup half-and-half


Input: 2 cups whole milk


Input: 2 bunches scallions, white and light-green parts, thinly sliced

2 bunches scallions , white and light-green parts , thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated Parmesan cheese


Input: 2 cups Bisquick


Input: 3 tablespoons butter, plus enough to grease the baking dish

3 tablespoons butter , plus enough to grease the baking dish

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

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Input: 3 1/2 cups sharp Cheddar cheese, grated

3$1/2 cups sharp Cheddar cheese , grated

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound George Jones hot country-style sausage (see note) or any other spicy bulk pork sausage, uncooked

1 pound George Jones hot country-style sausage ( see note ) or any other spicy bulk pork sausage , uncooked

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

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Input: Salt and freshly ground black pepper to taste

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Input: 3/4 cup small pasta like orzo or small shells

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Input: 1/2 pound greens, like spinach or kale

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Input: 1/4 pound prosciutto, in one chunk or slice

1/4 pound prosciutto , in one chunk or slice

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Input: 1 medium onion


Input: 4 cloves garlic


Input: 3 tablespoons extra virgin olive oil

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Input: Edible flower optional


Input: Ginger ale (about 6 ounces)

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Input: Lime slice


Input: 1 ounce Monin raspberry syrup


Input: 1/2 ounce fresh lime juice


Input: 1 1/2 Absolut Raspberri


Input: 2 dashes of cayenne pepper


Input: 3 dashes Worcestershire sauce


Input: 2 dashes of salt


Input: 2 dashes of black pepper


Input: 1/2 teaspoon vanilla extract


Input: 1 ounce of vodka


Input: 2 ounces of tomato juice (The St. Regis uses Sacramento tomato juice.)

2 ounces of tomato juice ( The St. Regis uses Sacramento tomato juice. )

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Input: 1 dash of lemon juice


Input: 1/2 cup chilled heavy sweet cream

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Input: 2 teaspoons powdered sugar


Input: 1/2 cup coarsely chopped toasted pecans

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Input: 3 tablespoons granulated sugar


Input: 1/2 cup half-and-half


Input: 3 egg whites


Input: 1 package plain gelatin


Input: 1/4 teaspoon salt


Input: 3 egg yolks


Input: 1/4 teaspoon ground nutmeg


Input: 1 1/4 cups cooked pureed pumpkin (fresh or canned)

1$1/4 cups cooked pureed pumpkin ( fresh or canned )

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Input: 1/4 teaspoon grated lemon rind


Input: 1/2 cup granulated sugar


Input: 1/3 cup light brown sugar, firmly packed

1/3 cup light brown sugar , firmly packed

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Input: 1/4 teaspoon powdered ginger


Input: 1/2 teaspoon cinnamon


Input: 2 tablespoons sweet butter


Input: 2 cups cooking apples, peeled and cut into 1/2-inch dice (about 2 small apples)

2 cups cooking apples , peeled and cut into 1/2-inch dice ( about 2 small apples )

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Input: 5 tablespoons sweet butter, melted

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Input: 1 1/3 cups finely chopped chocolate wafers (about 25 cookies)

1$1/3 cups finely chopped chocolate wafers ( about 25 cookies )

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Input: 2 tablespoons balsamic vinegar


Input: 5 juniper berries, crushed


Input: 1 teaspoon salt, or to taste

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Input: Freshly ground black pepper to taste

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Input: 1/2 cup dry Marsala


Input: 1 cup finely chopped onion


Input: 3 ounces thick sliced bacon, cut into 1/2-inch pieces

3 ounces thick sliced bacon , cut into 1/2-inch pieces

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Input: 2/3 cup olive or vegetable oil

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Input: 4 cups pumpkin, cut into cubes about 1-inch-by-1-inch-by- 1/2-inch

4 cups pumpkin , cut into cubes about 1-inch-by-1-inch-by- 1/2-inch

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Input: 1/2 to 1 cup medium sherry

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Input: 1 1/2 ounces dried porcini mushrooms


Input: Flour and salt for dredging

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Input: 1 teaspoon salt, or to taste

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Input: Freshly ground black pepper


Input: 2 1/2 to 3 1/2 cups beef stock

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Input: 1 tablespoon ground cumin


Input: 3 to 4 tablespoons sherry vinegar

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Input: 6 ounces boiled ham, cut into 1/8-inch cubes

6 ounces boiled ham , cut into 1/8-inch cubes

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Input: 1 cup fresh or canned pumpkin puree

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Input: 3/4 cup canned tomatoes, drained

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Input: 1 1/2 cups finely chopped onions


Input: 3 large cloves garlic, minced

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Input: 3 tablespoons unsalted butter


Input: 1 teaspoon salt