Input: 5 tablespoons peeled, finely diced jicama, optional, (see note)

5 tablespoons peeled , finely diced jicama , optional , ( see note )

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Input: 5 tablespoons peeled, finely chopped cantaloupe

5 tablespoons peeled , finely chopped cantaloupe

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Input: 5 tablespoons peeled, seeded, chopped papaya

5 tablespoons peeled , seeded , chopped papaya

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Input: 5 tablespoons peeled, seeded, chopped mango

5 tablespoons peeled , seeded , chopped mango

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Input: 1/2 cup peeled, seeded, finely diced cucumber

1/2 cup peeled , seeded , finely diced cucumber

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Input: 2 tablespoons freshly squeezed lime juice

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

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Input: 2 pounds yellow tomatoes, about six

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Input: 3 tablespoons finely chopped yellow pepper

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Input: 3/4 cup rich chicken broth


Input: 1/4 teaspoon saffron threads


Input: 1/8 teaspoon baking soda


Input: 1 cup flour


Input: 1 1/4 cups blue cornmeal (yellow cornmeal may be substituted), (see note)

1$1/4 cups blue cornmeal ( yellow cornmeal may be substituted ) , ( see note )

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

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


Input: 2 tablespoons sugar


Input: 1 teaspoon salt, if desired

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Input: 1 tablespoon baking powder


Input: 1 1/2 teaspoons finely chopped fresh chilies, preferably serrano although jalapenos could be used, stems and seeds removed

1$1/2 teaspoons finely chopped fresh chilies , preferably serrano although jalapenos could be used , stems and seeds removed

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

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Input: 1 cup buttermilk


Input: 2 eggs, lightly beaten


Input: 4 teaspoons seeded, finely chopped jalapeno or serrano peppers

4 teaspoons seeded , finely chopped jalapeno or serrano peppers

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Input: 1 tablespoon finely minced garlic


Input: 1/4 cup seeded, finely chopped green pepper

1/4 cup seeded , finely chopped green pepper

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Input: 1/4 cup seeded, finely chopped red pepper

1/4 cup seeded , finely chopped red pepper

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Input: 6 large egg yolks


Input: 1/2 cup pumpkin puree


Input: 6 tablespoons solid white shortening


Input: 9 tablespoons butter plus butter for greasing muffin tins

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Input: 1/2 of a vanilla bean, halved lengthwise

1/2 of a vanilla bean , halved lengthwise

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Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon ground allspice


Input: 1/4 teaspoon ground ginger


Input: 1/4 teaspoon ground cinnamon


Input: 1/2 cup plus 6 teaspoons sugar

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Input: 1 1/2 cups heavy cream


Input: 1/2 cup milk


Input: 5 ounces carrots, cut into sticks

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Input: 1 teaspoon ground cumin


Input: Salt (optional)


Input: 1/3 cup low-fat ricotta


Input: Sauteed onion (see chicken recipe)

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Input: 3/4 pound boiling potatoes, peeled and cut into two-inch cubes

3/4 pound boiling potatoes , peeled and cut into two-inch cubes

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Input: 2 tablespoons minced parsley


Input: Salt (optional) and freshly ground black pepper to taste

Salt ( optional ) and freshly ground black pepper to taste

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

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Input: 8 large Greek, Italian or French olives, green or black, pitted and coarsely cut

8 large Greek , Italian or French olives , green or black , pitted and coarsely cut

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


Input: 1/2 cup dry white wine


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

1/2 pound sliced mushrooms , white or wild

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Input: 3/4 pound chicken breasts, skinned and boned and cut in quarters

3/4 pound chicken breasts , skinned and boned and cut in quarters

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Input: 1/4 cup roasted, unsalted peanut halves

1/4 cup roasted , unsalted peanut halves

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Input: 1 large clove garlic, minced

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Input: 1 pound onions, diced


Input: 1 or 2 tablespoons canola or olive oil

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Input: 1 to 2 tablespoons sugar, or to taste

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Input: 2 ounces milk


Input: 3 ice cubes


Input: 5 ounces orange juice


Input: 1 to 2 tablespoons sugar, or to taste

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Input: 1 cup milk or ice water

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Input: 4 ice cubes


Input: 1/2 pint fresh strawberries, hulled and sliced (about 1 cup)

1/2 pint fresh strawberries , hulled and sliced ( about 1 cup )

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Input: 3/4 pound (3 sticks) cold butter

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

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Input: 2 to 4 tablespoons cold water

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: Juice of 1 lime or 1/2 lemon

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Input: 1 1/2 teaspoons finely chopped parsley


Input: 1 1/2 teaspoons finely chopped fresh chervil, optional

1$1/2 teaspoons finely chopped fresh chervil , optional

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Input: 1 1/2 teaspoons finely chopped tarragon


Input: 1/4 cup finely chopped shallots


Input: 3 tablespoons wine vinegar


Input: 1/4 teaspoon freshly ground pepper, preferably white

1/4 teaspoon freshly ground pepper , preferably white

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Input: 2 bay leaves


Input: Beurre Nantais sauce (see recipe), optional

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

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 small onion, chopped

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


Input: Freshly ground pepper to taste

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


Input: 4 to 5 cups water

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Input: 1 cup white wine


Input: 2 ribs celery, coarsely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: 1/2 cup heavy cream


Input: 1 tablespoon lemon juice


Input: 2 tablespoons finely chopped parsley


Input: 1 shad, 4 pounds, dressed

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Input: Salt to taste, if desired

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Input: 1 cup white seedless grapes


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped shallots


Input: Salt to taste, if desired

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Input: 1 boneless fillet of shad

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


Input: Lemon wedges


Input: 1 tablespoon finely chopped parsley


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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


Input: 1/4 pound butter


Input: 1 tablespoon finely chopped parsley


Input: 1 pair shad roe


Input: 2 tablespoons butter


Input: 1 whole lemon


Input: 1/2 cup flour


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

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Input: 1/4 cup milk


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 1/2 cup imported canned tomatoes, crushed

1/2 cup imported canned tomatoes , crushed

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Input: 2 tablespoons finely chopped parsley


Input: 1 boneless fillet of shad

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


Input: 1 tablespoon butter


Input: 1 teaspoon finely minced garlic


Input: 3 tablespoons olive oil


Input: 1/4 pound fresh mushrooms


Input: 1/4 cup milk


Input: 1/2 cup flour


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

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Input: Freshly ground pepper to taste

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


Input: 2 tablespoons olive oil


Input: 2 tablespoons lemon juice


Input: 1/2 teaspoon finely crumbled bay leaf

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Input: 1/2 teaspoon dried thyme


Input: 1/4 teaspoon paprika


Input: Lemon wedges for garnish


Input: 1 boneless fillet of shad

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


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 finely chopped parsley


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 boneless fillet of shad

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Input: 1 teaspoon lemon juice


Input: 2 tablespoons sieved hard-cooked egg


Input: 1 tablespoon black caviar, optional

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Input: 1 tablespoon salmon roe (red caviar)

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Input: 1/2 cup dry white wine


Input: 1/4 cup heavy cream


Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1 pair shad roe


Input: 6 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 1 teaspoon vanilla extract


Input: 1/2 cup dark brown sugar


Input: 3 cups heavy cream


Input: 6 egg yolks


Input: 1/2 teaspoon vanilla


Input: 1 cup heavy cream


Input: 2 tablespoons finely chopped fresh ginger

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Input: 6 tablespoons granulated sugar


Input: 6 egg whites


Input: 4 egg yolks


Input: 3 tablespoons butter


Input: 1/4 cup rum


Input: 10 tablespoons sugar


Input: 6 ounces dark semisweet chocolate, preferably imported

6 ounces dark semisweet chocolate , preferably imported

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Input: 1 tablespoon soy sauce, preferably dark soy sauce, available in Oriental markets

1 tablespoon soy sauce , preferably dark soy sauce , available in Oriental markets

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Input: 1/4 cup fresh lemon juice


Input: 2 tablespoons Oriental sesame oil


Input: 2 tablespoons finely minced ginger


Input: Fresh coriander sprigs for garnish

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


Input: 1 tablespoon hot chili oil, available in Oriental markets

1 tablespoon hot chili oil , available in Oriental markets

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Input: 1 1/2 teaspoons sugar


Input: 1 small hot fresh green chili peppers, trimmed, seeded and veins removed

1 small hot fresh green chili peppers , trimmed , seeded and veins removed

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Input: Salt to taste if desired

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


Input: 1 cup fresh raw peanuts


Input: Salt to taste if desired

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Input: 1 pound fresh Chinese mein (Chinese noodles available in Asian markets) or 1/2 pound dried egg noodles

1 pound fresh Chinese mein ( Chinese noodles available in Asian markets ) or 1/2 pound dried egg noodles

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Input: 4 large garlic cloves, peeled and crushed

4 large garlic cloves , peeled and crushed

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Input: 1 tablespoon finely chopped fresh ginger

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Input: 1/2 cup warm, freshly made tea

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Input: 2 cups peanut, vegetable or corn oil

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground pepper, preferably white

1/2 teaspoon freshly ground pepper , preferably white

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Input: 1 teaspoon Asian sesame oil (see note)

1 teaspoon Asian sesame oil ( see note )

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NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste if desired

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


Input: 3 ribs celery, trimmed


Input: 2 tablespoons red-wine vinegar


Input: 1 tablespoon light soy sauce


Input: 1 tablespoon Asian sesame oil


Input: 1 tablespoon finely chopped fresh coriander leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon chili oil, available in Asian markets

1 tablespoon chili oil , available in Asian markets

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped fresh ginger

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely minced fresh garlic

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar


Input: Fresh coriander sprigs


Input: 5 squid, about 1 1/4 pounds

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Input: Oil for deep frying plus 1/4 cup

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup cold water


Input: 1 tablespoon light soy sauce


Input: 1 teaspoon sugar


Input: Salt to taste if desired

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


Input: 2 tablespoons oyster sauce


Input: 2 tablespoons finely minced garlic


Input: 1 tablespoon salted and fermented black beans

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Input: 1 tablespoon dry sherry


Input: 1 1/2 cups broth such as fish or chicken, fresh or canned

1$1/2 cups broth such as fish or chicken , fresh or canned

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

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Input: 1 tablespoon finely minced lemon peel

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

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Input: 2 small hot fresh red peppers, trimmed, seeded and deveined

2 small hot fresh red peppers , trimmed , seeded and deveined

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

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Input: 2 cups asparagus tips


Input: 2 cups shelled peas, or 2 1/2 cups sugar snap peas (about 2 pounds)

2 cups shelled peas , or 2$1/2 cups sugar snap peas ( about 2 pounds )

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

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


Input: 2 cups string beans cut in 1-inch lengths (about 1 1/2 pounds)

2 cups string beans cut in 1-inch lengths ( about 1$1/2 pounds )

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

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


Input: Salt and freshly ground black pepper, to taste

Salt and freshly ground black pepper , to taste

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

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Input: 1 tablespoon shredded lemon rind, yellow part only

1 tablespoon shredded lemon rind , yellow part only

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

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Input: 3 tablespoons shredded fresh ginger


Input: 6 soft-shell crabs, cleaned and ready to cook

6 soft-shell crabs , cleaned and ready to cook

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Input: 1/2 cup plus 1 1/2 teaspoons cornstarch

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 small carrots, scraped and cut in half

6 small carrots , scraped and cut in half

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

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Input: 6 small round white turnips

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


Input: 1 1/2 cups very small new potatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 hearts of romaine lettuce (use outer leaves for a salad)

3 hearts of romaine lettuce ( use outer leaves for a salad )

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

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Input: 3 medium-size onions, sliced thinly

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plus 3 tablespoons unsalted butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground cinnamon


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 cups hot chicken bouillon


Input: 1 cup rice


Input: 2 cloves garlic, minced


Input: 1/3 cup chopped parsley


Input: 1/2 cup olive oil


Input: 1 tablespoon, approximately, salad oil

1 tablespoon , approximately , salad oil

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

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Input: 6 medium to large fresh tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons white wine


Input: Salt and freshly ground black pepper to taste

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

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Input: 2 tablespoons fresh basil, roughly chopped

2 tablespoons fresh basil , roughly chopped

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

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Input: 1 tablespoon fresh thyme, roughly chopped

1 tablespoon fresh thyme , roughly chopped

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

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Input: 1 bunch ramps, thinly sliced, about 1/2 cup (see note)

1 bunch ramps , thinly sliced , about 1/2 cup ( see note )

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: 8 ripe plum tomatoes


Input: 3 tablespoons extra-virgin olive oil


Input: 1 medium eggplant (about 10 inches long)

1 medium eggplant ( about 10 inches long )

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 small white beans


Input: Salt and freshly ground black pepper to taste

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

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Input: 2 large sprigs fresh sage


Input: 2 tablespoons extra-virgin olive oil


Input: 4 cloves garlic


Input: 2 bay leaves


Input: 1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried

1 tablespoon chopped fresh thyme , or 1/2 teaspoon dried

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

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Input: 1 1/2 cups thinly sliced yellow onions

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

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Input: 1 cup red wine


Input: 5 cloves garlic


Input: 1 tablespoon sea salt


Input: 1 tablespoon freshly ground black pepper

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

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Input: 1 tablespoon sugar


Input: 4 ounces slab bacon


Input: 1 tablespoon olive oil


Input: 1 leg of lamb, 4 or 5 pounds, bone in

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

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


Input: Freshly ground pepper, preferably white pepper, to taste

Freshly ground pepper , preferably white pepper , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup white vinegar


Input: 2 tablespoons chopped fresh dill


Input: 1 tablespoon sugar


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: 1 to 3 cucumbers, depending on size

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few drops of Tabasco sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


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: 3 tablespoons butter


Input: 3/4 cup finely chopped scallions


Input: 1 cup uncooked rice


Input: 2 cups water


Input: 1/4 pound sharp Cheddar cheese, cut into half-inch cubes

1/4 pound sharp Cheddar cheese , cut into half-inch cubes

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

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Input: 6 tablespoons finely chopped onion


Input: 3 tablespoons red wine vinegar


Input: 1/4 cup heavy cream


Input: 2 tablespoons finely chopped parsley


Input: Freshly ground pepper to taste

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


Input: 1/4 cup dry white vermouth


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: 1 1/2 pounds raw shrimp in the shell

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons butter


Input: 2 to 3 tablespoons ice water

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

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Input: 1 tablespoon sugar


Input: 8 tablespoons cold butter cut into half-inch cubes

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

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Input: 1 1/2 cups flour


Input: 1/4 cup red-wine vinegar


Input: 9 tablespoons corn, peanut or vegetable oil

9 tablespoons corn , peanut or vegetable oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/3 cup finely chopped parsley


Input: 2 tablespoons finely chopped fresh dill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pastry for an eight- or nine-inch pie shell (see recipe)

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

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

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


Input: Sweetened whipped cream for garnish, optional

Sweetened whipped cream for garnish , optional

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons melted butter


Input: 1/2 cup broken walnut meats


Input: 1 cup golden or light corn syrup

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

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Input: 3 eggs, lightly beaten


Input: 1/2 cup golden or dark raisins

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

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Input: 1 pound beets, cooked until tender

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

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Input: 2 tablespoons imported mustard


Input: 1 two-ounce can flat anchovies, drained and chopped

1 two-ounce can flat anchovies , drained and chopped

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

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Input: 2 seven ounce cans solid white tuna packed in oil, undrained and flaked

2 seven ounce cans solid white tuna packed in oil , undrained and flaked

B-COMMENT I-COMMENT B-UNIT I-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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 18 new, waxy, red-skinned potatoes, about two pounds

18 new , waxy , red-skinned potatoes , about two pounds

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

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Input: Salt to taste, if desired

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

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Input: 1 1/2 cups finely chopped onions


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: 1/4 cup red-wine vinegar


Input: 2 tablespoons sugar


Input: 2 whole cloves


Input: 10 medium-size beets, about two pounds

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

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Input: 1/2 cup sour cream


Input: Freshly ground pepper to taste


Input: 3/4 pound beets, tops trimmed but leaving one inch of stem intact

3/4 pound beets , tops trimmed but leaving one inch of stem intact

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


Input: 3/4 cup imported lingonberries


Input: 4 sour pickles, about three-quarter pound, ends trimmed

4 sour pickles , about three-quarter pound , ends trimmed

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

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Input: 4 hard-cooked eggs, peeled


Input: 2 sour apples, about one pound, peeled, quartered and cored

2 sour apples , about one pound , peeled , quartered and cored

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

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Input: 8 matjes herring fillets, about one and one-quarter pounds

8 matjes herring fillets , about one and one-quarter pounds

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

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Input: 2 bay leaves


Input: Milk or cream, for thinning

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

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Input: 1/2 cup croutons, crisped in the oven

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

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Input: Roasted hazelnut or pumpkin-seed oil

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


Input: 3/4 pound pickled beets (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: 3 small red potatoes


Input: 1 pound Jerusalem artichokes, unpeeled

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Input: 1 celery rib


Input: 2 tablespoons sunflower-seed oil or olive oil

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

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Input: 2 garlic cloves, minced


Input: 6 cups vegetable stock


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

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

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

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Input: Freshly ground black pepper


Input: 1 small onion


Input: 1 teaspoon coriander seeds


Input: 1 bay leaf


Input: 5 sprigs thyme


Input: 1 pound Jerusalem artichokes, peeled, sliced into pieces 1/4 inch thick and 1 inch long

1 pound Jerusalem artichokes , peeled , sliced into pieces 1/4 inch thick and 1 inch long

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

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


Input: 1 dried chili pepper


Input: 1 tablespoon kosher salt


Input: 1 tablespoon sugar


Input: 1 cup white-wine vinegar


Input: 3 cups water


Input: 3 tablespoons butter


Input: 3 tablespoons extra-virgin olive oil


Input: 2 to 3 tablespoons fresh thyme and oregano, chopped

2 to 3 tablespoons fresh thyme and oregano , chopped

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Input: 1/2 cup milk


Input: Sea salt


Input: 1 1/2 pounds Jerusalem artichokes, peeled, cut into 1/2-inch chunks

1$1/2 pounds Jerusalem artichokes , peeled , cut into 1/2-inch chunks

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound white potatoes, peeled, cut into 1/2-inch chunks

1/2 pound white potatoes , peeled , cut into 1/2-inch chunks

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons balsamic vinegar


Input: 2 medium-large ripe tomatoes, coarsely chopped

2 medium-large ripe tomatoes , coarsely chopped

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

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Input: 4 sun-dried tomato halves in oil, finely chopped

4 sun-dried tomato halves in oil , finely chopped

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 medium-large red onion, finely chopped

1 medium-large red onion , finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 10-ounce package frozen black-eyed peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 32 ounces canned kidney beans, garbanzos and white beans, combined

32 ounces canned kidney beans , garbanzos and white beans , combined

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

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


Input: 2 to 3 tablespoons well-seasoned mustard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 chicken breast halves, skinned and boned

4 chicken breast halves , skinned and boned

B-QTY B-NAME I-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: Freshly ground pepper to taste

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


Input: 2 tablespoons finely chopped parsley


Input: Salt to taste if desired

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


Input: 1 head fresh broccoli, about 1 1/2 pounds

1 head fresh broccoli , about 1$1/2 pounds

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

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Input: 1 hard-cooked egg


Input: 4 tablespoons butter


Input: 1/4 cup fine fresh bread crumbs

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Input: 2 tablespoons finely chopped shallots


Input: Freshly ground pepper to taste


Input: 1/2 cup finely chopped scallions


Input: 1/3 teaspoon freshly grated nutmeg


Input: Pinch of cayenne pepper


Input: Salt to taste if desired

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


Input: 1 cup heavy cream


Input: 4 Idaho potatoes, about 1 3/4 pounds

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Input: 1/3 cup dry white wine


Input: 1/2 pound small mushrooms


Input: 1 tablespoon butter


Input: 2 tablespoons chopped fresh parsley


Input: 1/4 cup finely chopped onions


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons Dijon-style mustard


Input: Freshly ground pepper to taste

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


Input: 4 skinless, boneless monkfish fillets, about 1 1/2 pounds

4 skinless , boneless monkfish fillets , about 1$1/2 pounds

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Input: Salt to taste if desired

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


Input: 1/2 cup dark brown sugar


Input: 3/4 cup cold unsalted butter, cut into 1/2-inch pieces

3/4 cup cold unsalted butter , cut into 1/2-inch pieces

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Input: 2 tablespoons olive oil


Input: 6 ounces bittersweet chocolate


Input: 1 tablespoon milk


Input: 1 egg


Input: 1/2 teaspoon kosher salt


Input: 10 firm Bartlett pears, peeled

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Input: 2 cups dried Mission figs, stemmed

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Input: 6 oranges


Input: 1 cup hazelnuts, toasted and skinned

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Input: 2 cups all-purpose flour


Input: 1/4 cup olive oil


Input: 3 shallots, peeled and minced

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Input: 1 cup sherry


Input: 2 teaspoons kosher salt plus more to taste

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Input: Freshly ground pepper to taste


Input: 1 ounce dried porcini


Input: 4 cups water


Input: 3 pounds mixed wild mushrooms (like portobello, shiitake and cremini), cut into large dice, stems reserved

3 pounds mixed wild mushrooms ( like portobello , shiitake and cremini ) , cut into large dice , stems reserved

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Input: Test


Input: 1 3/4 cups sugar


Input: 12 cloves


Input: 2 750-milliliter bottles light dessert wine, like muscat canelli

2 750-milliliter bottles light dessert wine , like muscat canelli

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Input: 1/3 cup chopped Italian parsley


Input: 2 eggs


Input: 1 tablespoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 4 cups water


Input: 1 cup yellow cornmeal


Input: 1/3 cup mascarpone


Input: 2 teaspoons kosher salt


Input: Freshly ground pepper to taste


Input: 2 tablespoons plus 2 teaspoons olive oil

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Input: 1 pound boneless leg of lamb

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Input: 4 15-ounce cans chickpeas, drained and rinsed

4 15-ounce cans chickpeas , drained and rinsed

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Input: 6 tablespoons chopped Italian parsley


Input: 2 tablespoons chopped fresh mint


Input: 1 cup cooked bulgur


Input: 4 scallions, chopped


Input: 2 teaspoons fresh lemon juice


Input: 2 eggs


Input: 1 tablespoon ground cumin


Input: 1 teaspoon kosher salt plus more to taste

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Input: Freshly ground pepper to taste

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


Input: 6 red bell peppers, roasted, peeled and seeded

6 red bell peppers , roasted , peeled and seeded

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Input: 1 1/2 teaspoons fresh lemon juice


Input: 2 pounds beef filet, cut into 1-inch cubes

2 pounds beef filet , cut into 1-inch cubes

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Input: Kosher salt to taste


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


Input: 2 ancho chilies


Input: 1/2 cup peanut oil


Input: 1 tablespoon butter


Input: 2 tablespoons flour


Input: 1/8 teaspoon paprika, preferably imported

1/8 teaspoon paprika , preferably imported

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Input: 3/4 cup fish broth or bottled clam juice

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

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Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1 egg yolk


Input: 3/4 cup heavy cream


Input: 3 tablespoons drained capers, squeezed to extract excess liquid

3 tablespoons drained capers , squeezed to extract excess liquid

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Input: 1/4 cup curry powder


Input: 2 tablespoons white-wine vinegar


Input: 5 cups water, approximately


Input: Caper sauce (see recipe)

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

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Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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Input: Salt to taste, if desired

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

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Input: 6 peppercorns


Input: 1 bay leaf


Input: 4 sprigs fresh parsley


Input: 4 salmon steaks, each about 1/2 pound and 1 1/2 inches thick

4 salmon steaks , each about 1/2 pound and 1$1/2 inches thick

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

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Input: 1/4 cup dry white wine


Input: 1/4 cup flour


Input: 1/4 cup drained capers


Input: 2 tablespoons finely chopped parsley


Input: 1 teaspoon dried marjoram, crushed

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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Input: 1 small egg, lightly beaten

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Input: 1/4 cup fine fresh bread crumbs

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Input: 2 tablespoons milk


Input: 1/3 cup finely minced onions


Input: 1 tablespoon butter


Input: 1/4 teaspoon Tabasco sauce


Input: 1 pound finely ground lean veal

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Input: 1 teaspoon lemon juice


Input: 2 tablespoons finely chopped chives


Input: 2 tablespoons capers, drained and pressed to extract excess liquid

2 tablespoons capers , drained and pressed to extract excess liquid

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Input: 2 tablespoons finely chopped parsley


Input: 1/4 cup finely chopped parsley


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

1$1/2 cups corn , peanut or vegetable oil

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Input: Tartar sauce (see recipe)

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Input: 1/2 cup mayonnaise


Input: 1 hard-cooked egg


Input: 1 tablespoon finely chopped shallots


Input: 1 tablespoon mayonnaise


Input: Freshly ground pepper to taste


Input: Salt to taste, if desired

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Input: 1 large egg, slightly beaten

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Input: 2 cups cornflakes


Input: 2 teaspoons homemade mustard, English-style (see recipe)

2 teaspoons homemade mustard , English-style ( see recipe )

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Input: 1/4 cup fresh lime juice


Input: 1/2 teaspoon salt


Input: 1 pound crab meat, preferably backfin lump

1 pound crab meat , preferably backfin lump

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Input: 1/4 cup dark soy sauce


Input: 2 tablespoons sugar


Input: 4 fresh red chili peppers, cut diagonally into one-eighth-inch pieces

4 fresh red chili peppers , cut diagonally into one-eighth-inch pieces

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Input: 1 1/2 tablespoons cooking oil


Input: 4 red onions, sliced into rings one-eighth-inch thick

4 red onions , sliced into rings one-eighth-inch thick

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Input: 1/2 cup vegetable oil


Input: 4 large pork chops


Input: 1 teaspoon salt, or to taste

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Input: 2 pounds fresh shrimp in their shells, rinsed and drained

2 pounds fresh shrimp in their shells , rinsed and drained

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Input: 1/4 cup vegetable oil


Input: 1 fresh red chili pepper, about six inches long, coarsely chopped

1 fresh red chili pepper , about six inches long , coarsely chopped

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Input: 1/4 teaspoon freshly ground nutmeg


Input: 10 cloves garlic, peeled and coarsely chopped

10 cloves garlic , peeled and coarsely chopped

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Input: 1 teaspoon cardamom


Input: 1 whole clove


Input: 1/2 teaspoon freshly ground cinnamon


Input: 3 tablespoons turmeric powder


Input: Freshly ground black pepper to taste

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Input: 1/8 teaspoon salt


Input: 1 teaspoon cornstarch


Input: 2 ears corn


Input: 1/2 cup nonfat plain yogurt


Input: 6 ounces skinless, boneless chicken breast

6 ounces skinless , boneless chicken breast

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Input: 1 pound ripe field tomatoes


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

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Input: 1/4 teaspoon turmeric


Input: 1/2 teaspoon ground coriander


Input: 1/2 teaspoon cinnamon


Input: 1 tablespoon canola oil


Input: 1 large clove garlic


Input: 6 ounces small shrimp, shelled, deveined and sliced in half lengthwise

6 ounces small shrimp , shelled , deveined and sliced in half lengthwise

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Input: 1 teaspoon cumin


Input: 1 tablespoon fresh or frozen ginger

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Input: 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 1/2 cups)

8 ounces whole onion or 7 ounces chopped ready-cut onion ( 1$1/2 cups )

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Input: 2 scallions, chopped


Input: 1/4 to 1/2 teaspoon hot chili oil

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

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Input: 1 egg, lightly beaten


Input: 2 tablespoons cold water


Input: 1 cake Chinese tofu


Input: 1 tablespoon cornstarch


Input: 4 tablespoons rice vinegar


Input: 1 1/2 tablespoons soy sauce


Input: 1 cup hot water


Input: 4 cups chicken stock


Input: 8 dried Chinese tree ears


Input: 1/4 cup dried Chinese lily buds

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Input: 4 Chinese dried black mushrooms


Input: 2 tablespoons extra-virgin olive oil


Input: 4 cups well-flavored chicken stock


Input: 2 eggs


Input: 1 tablespoon cold water


Input: 3 tablespoons freshly grated imported Italian Parmesan cheese

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Input: 2 cups finely shredded fresh spinach leaves

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Input: Pinch dried red pepper


Input: Pinch of chopped fresh parsley


Input: 4 eggs, at room temperature

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Input: Salt to taste


Input: 5 cups well-flavored beef or chicken stock

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Input: 4 slices French or Italian bread 1/2-inch thick

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Input: 1/4 cup finely chopped sweet red pepper

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Input: 4 tablespoons extra-virgin olive oil


Input: 4 large cloves garlic, sliced (about 1 tablespoon garlic)

4 large cloves garlic , sliced ( about 1 tablespoon garlic )

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Input: 2 teaspoons butter plus additional butter for greasing a mold

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Input: 1/8 teaspoon freshly grated nutmeg


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon olive oil


Input: 2 tablespoons finely chopped onion


Input: 1/4 teaspoon finely minced garlic


Input: Salt to taste if desired

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


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

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Input: Fresh tomato sauce (see recipe)

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Input: 2 cups finely diced fresh, red ripe tomatoes

2 cups finely diced fresh , red ripe tomatoes

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Input: Salt to taste if desired

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


Input: 1 cup milk


Input: 2 large eggs, beaten

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Input: 3/4 cup chopped, trimmed scallions, green part included

3/4 cup chopped , trimmed scallions , green part included

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Input: 6 large carrots, about 1 1/4 pounds

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Input: 1 tablespoon butter


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped parsley


Input: 1 teaspoon finely minced garlic


Input: 1 1/4 cups fine fresh bread crumbs

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

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Input: 2 tablespoons flour


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon ground cumin


Input: 1 tablespoon olive oil


Input: 2 teaspoons cold water


Input: 1 egg, lightly beaten


Input: 2 skinless, boneless loins of lamb, about 3/4 pound each

2 skinless , boneless loins of lamb , about 3/4 pound each

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Input: 1 pound watercress, stemmed


Input: 3/4 pound tender spinach, stemmed

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Input: 1/2 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1/4 cup white wine


Input: 1 1/2 tablespoons white wine vinegar


Input: 1/2 vanilla bean, split lengthwise

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Input: 3 shallots, peeled and finely chopped

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Input: 7 tablespoons plus 2 teaspoons unsalted butter

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Input: 1 tablespoon olive oil


Input: 2 live lobsters, 1 1/4- to 1 1/2-pounds each

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Input: 4 teaspoons extra-virgin olive oil


Input: 1 clove garlic, peeled and minced

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Input: 1/2 cup dry white wine


Input: 2 1/2 teaspoons vanilla extract


Input: 2 teaspoons fresh lemon juice


Input: 1 tablespoon honey


Input: 1/4 cup fresh orange juice


Input: 2 tablespoons grated orange zest


Input: 3 tablespoons unsalted butter


Input: 3/4 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 4- to 4 1/2-pound chicken

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


Input: 2 medium fennel bulbs, trimmed, cut in half lengthwise and then across into 1/4-inch thick slices, 3 ribs reserved

2 medium fennel bulbs , trimmed , cut in half lengthwise and then across into 1/4-inch thick slices , 3 ribs reserved

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

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Input: 1 tablespoon marinade from the fish

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

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Input: 4 cups sour cream


Input: 2 Bermuda onions, sliced


Input: 4 cups white vinegar


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 pounds filleted, skinless brined salmon (belly lox), in one piece

3 pounds filleted , skinless brined salmon ( belly lox ) , in one piece

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

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Input: 1 cup plus 1 teaspoon sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup water


Input: 1 1/2 tablespoons pickling spices (see note)

1$1/2 tablespoons pickling spices ( see note )

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

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Input: 1/4 teaspoon pepper


Input: 2 teaspoons olive oil


Input: 1 teaspoon minced fresh ginger


Input: 2 cloves garlic, minced


Input: 1/4 cup dry white wine


Input: 2 heaping tablespoons chopped fresh coriander leaves

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

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Input: 1 tablespoon fresh lime juice


Input: 1 tablespoon fresh marjoram or oregano (or 1 teaspoon dried)

1 tablespoon fresh marjoram or oregano ( or 1 teaspoon dried )

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

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Input: 4 tablespoons olive oil


Input: 1 1/2 pounds fresh tuna in one thick piece

1$1/2 pounds fresh tuna in one thick piece

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

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Input: 1 tablespoon cracked black pepper


Input: 2 tablespoons canola oil


Input: 1 pound fresh spinach, well rinsed, dried and trimmed of heavy stems

1 pound fresh spinach , well rinsed , dried and trimmed of heavy stems

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

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Input: 1 cup cooked white beans (cannel- lini beans)

1 cup cooked white beans ( cannel- lini beans )

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

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Input: 2 tablespoons crushed coriander seeds


Input: 1 tablespoon ground cumin


Input: 2 medium-size sweet red peppers


Input: 1 tablespoon butter or vegetable oil

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

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Input: Red pepper relish (recipe follows)

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

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Input: Salt to taste


Input: 1 1/4 pound fresh sturgeon, mahi-mahi, red snapper or monkfish, sliced into eight equal-size scaloppine, about 1/2-inch thick

1$1/4 pound fresh sturgeon , mahi-mahi , red snapper or monkfish , sliced into eight equal-size scaloppine , about 1/2-inch thick

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

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 cup flour


Input: 1 teaspoon cayenne pepper


Input: 2 eggs, beaten


Input: 1/4 teaspoon ground cumin


Input: 1/2 teaspoon ground coriander


Input: 1/4 cup dry bread crumbs


Input: 3/4 cup shelled hazelnuts


Input: Pesto, as desired


Input: Salt and pepper to taste

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


Input: Lemon juice, to taste


Input: 3 to 4 tablespoons pesto


Input: Leftover cooked lamb, preferably rare

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Celery, as desired


Input: Mayonnaise, as desired


Input: Juice of 1/2 lemon, or more as needed

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

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Input: Salt and pepper as desired

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


Input: 1 or 2 cloves garlic, minced

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

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Input: 1/4 cup olive oil


Input: 1 clove garlic, minced


Input: 1 butterflied leg of lamb (from a 9- or 10-pound leg)

1 butterflied leg of lamb ( from a 9- or 10-pound leg )

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

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Input: 1 tablespoon pesto, or as desired

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

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Input: Salt and pepper as desired

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


Input: 1 tablespoon lemon juice, or more as needed

1 tablespoon lemon juice , or more as needed

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

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Input: 3 tablespoons olive oil


Input: 1/2 to 3/4 pound of raw, lean, gristle-free lamb slices, cut from the upper end of a butterflied leg (the slices should be about 1/4 inch thick and 1 inch square)

1/2 to 3/4 pound of raw , lean , gristle-free lamb slices , cut from the upper end of a butterflied leg ( the slices should be about 1/4 inch thick and 1 inch square )

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

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Input: 1 or 2 tablespoons boiling water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt as desired


Input: 1 1/2 to 2 cups fresh parsley, stems included

1$1/2 to 2 cups fresh parsley , stems included

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

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Input: 1 1/2 to 2 cups fresh basil leaves, stems included

1$1/2 to 2 cups fresh basil leaves , stems included

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

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Input: 1 clove garlic, crushed


Input: 3/4 cup olive oil


Input: 3 tablespoons water


Input: 1/2 cup heavy cream


Input: 8 shelled Brazil nuts


Input: 1/4 cup grated Parmesan cheese, or 1/4 cup small chunks of Parmesan or Asiago

1/4 cup grated Parmesan cheese , or 1/4 cup small chunks of Parmesan or Asiago

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

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


Input: 1/4 cup orange juice


Input: 1 cup sugar


Input: 4 oranges


Input: 1 teaspoon ground cinnamon


Input: 4 tablespoons unsalted butter, melted and cooled, plus additional for greasing pan

4 tablespoons unsalted butter , melted and cooled , plus additional for greasing pan

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

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Input: 5 tablespoons sugar


Input: 1/8 teaspoon kosher salt


Input: 1 cup heavy cream


Input: 3 8-ounce containers plain low-fat yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds cream cheese, at room temperature

1$1/2 pounds cream 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 cup sugar


Input: 1 teaspoon grated lemon zest


Input: 4 eggs, at room temperature

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

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Input: 1/4 teaspoon kosher salt


Input: 2 tablespoons all-purpose flour


Input: 2 tablespoons plus 1 teaspoon fresh lemon juice

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Input: 2 teaspoons vanilla extract


Input: 1 tablespoon honey


Input: 1 cup shelled pistachios


Input: 1 1/2 teaspoons grated orange zest


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: 3 large baking potatoes, peeled and cut into 1/16 -inch slices

3 large baking potatoes , peeled and cut into 1/16 -inch slices

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

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Input: 1 teaspoon ground turmeric


Input: Large pinch cayenne pepper


Input: 1 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 2 large onions, peeled, halved lengthwise and thinly sliced crosswise

2 large onions , peeled , halved lengthwise and thinly sliced crosswise

B-QTY 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 tablespoon ground cumin


Input: 2 tablespoons chopped fresh cilantro


Input: 2 cups stemmed watercress


Input: 2 teaspoons olive oil


Input: 3 1/4 pounds boned loin of veal, rolled and tied

3$1/4 pounds boned loin of veal , rolled and tied

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

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Input: 2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 5 cups whole milk


Input: 2 1/2 teaspoons ground cardamom


Input: 1 jalapeno, seeded and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and minced

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

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Input: 1 small onion, peeled and chopped

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

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Input: 8 cups stemmed young spinach, washed well

8 cups stemmed young spinach , washed well

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

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Input: 1 tablespoon unsalted butter, plus additional for greasing dish

1 tablespoon unsalted butter , plus additional for greasing dish

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

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Input: 2 tablespoons fresh lime juice


Input: 1/2 medium jicama, peeled and coarsely shredded

1/2 medium jicama , peeled and coarsely shredded

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

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Input: 2 medium carrots, peeled and coarsely shredded

2 medium carrots , peeled and coarsely shredded

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

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Input: 3 tablespoons fresh lemon juice


Input: 2 tablespoons chopped fresh mint


Input: Freshly ground pepper to taste

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


Input: 3/4 teaspoon kosher salt


Input: 1 pound lump crab meat, picked over for shells

1 pound lump crab meat , picked over for shells

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 hot green chilies, seeded and minced

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

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Input: 4 cups frisee, washed and dried

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

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Input: 1/4 cup finely grated pecorino cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 2 teaspoons lemon zest


Input: 1/4 cup fresh lemon juice


Input: 1 teaspoon kosher 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: 1 1/4 cups sliced celery


Input: 1 1/2 cups leek rounds, white and light green parts only, washed well

1$1/2 cups leek rounds , white and light green parts only , washed well

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

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


Input: 1 yellow bell pepper, sliced into 1/4-inch-wide strips

1 yellow bell pepper , sliced into 1/4-inch-wide strips

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: Freshly ground pepper to taste

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


Input: 1/2 cup whole parsley leaves


Input: 1/4 cup whole celery leaves


Input: 2 teaspoons fresh lemon juice


Input: 4 cups cooked rice


Input: 4 pounds fresh fava beans, shelled

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

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Input: 1/2 cup extra-virgin olive oil


Input: 1 cup chicken broth, homemade or low-sodium canned

1 cup chicken broth , homemade or low-sodium canned

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

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Input: 3 cups cooked cranberry beans


Input: 8 cloves roasted garlic, peeled

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

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Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped fresh sage


Input: 1 medium yellow squash, cut into 3/4-inch dice

1 medium yellow squash , cut into 3/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium zucchini, cut into 3/4-inch dice

1 medium zucchini , cut into 3/4-inch dice

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

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Input: 1 28-ounce can tomato puree

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


Input: 2 medium carrots, peeled and diced

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: 1 medium onion, peeled and diced

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: 2 teaspoons olive oil


Input: Freshly ground pepper to taste

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


Input: 3/4 teaspoon kosher salt


Input: 1 tablespoon minced fresh rosemary


Input: 1 tablespoon extra-virgin olive oil


Input: 2 small cloves garlic, peeled and minced

2 small cloves garlic , peeled and minced

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

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Input: 3 cups cooked cranberry beans


Input: 1 tablespoon fresh lemon juice


Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons kosher salt


Input: 2 tablespoons coarsely chopped fresh cilantro

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

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Input: 2 teaspoons fresh lime juice


Input: 1 jalapeno, seeded and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium tomato, diced

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


Input: 2 cups cooked lima beans


Input: 1 cup corn kernels (about 2 ears)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium red bell pepper, cored, deribbed and diced

1 medium red bell pepper , cored , deribbed and diced

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

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Input: 1 medium onion, peeled and diced

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

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Input: 1 teaspoon olive oil


Input: 1 1/2 pounds large shrimp, in the shell

1$1/2 pounds large shrimp , in the shell

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Input: 1/2 teaspoon freshly ground pepper


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon kosher salt


Input: Juice of 2 lemons


Input: 2 jalapenos, seeded and minced

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Input: 6 large cloves garlic, peeled and minced

6 large cloves garlic , peeled and minced

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Input: 2 cups arugula leaves


Input: 1/2 teaspoon kosher salt


Input: Freshly ground pepper totaste


Input: 3 slices bacon, diced


Input: 3 cups stemmed and sliced shiitake mushrooms

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Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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Input: Olive oil spray


Input: 2 scallions, green part only, minced

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Input: 1/4 cup yogurt cheese (see note)

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Input: 5 pounds fresh fava beans, shelled

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Input: 2 eggs


Input: 1/2 cup paprika


Input: 4 pounds fresh fava beans, shelled

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Input: 4 plum tomatoes, diced


Input: 1/2 small red onion, peeled and diced small

1/2 small red onion , peeled and diced small

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Input: 1 medium jalapeño, seeded and minced

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Input: 1 large clove garlic, peeled and minced

1 large clove garlic , peeled and minced

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Input: 2 teaspoons red-wine vinegar


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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Input: 1/2 cup sugar


Input: 1/2 cup ground black pepper


Input: 5 cups hickory or oak chips, soaked in cold water for 1 hour, and then drained

5 cups hickory or oak chips , soaked in cold water for 1 hour , and then drained

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Input: 1/2 cup kosher salt


Input: 2 teaspoons salt, or to taste

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/4 cup basic rub (see recipe)

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Input: 1 5- to 6-pound piece beef brisket, with thick layer of fat

1 5- to 6-pound piece beef brisket , with thick layer of fat

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Input: 1 tablespoon freshly squeezed orange juice

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Input: 2 tablespoons sugar, or to taste

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Input: 1 tablespoon hot pepper flakes


Input: 1 cup dried apricots


Input: 1 cup granulated sugar


Input: 2 tablespoons fresh lemon juice


Input: 1 stick plus 1 tablespoon unsalted butter, cut in small pieces

1 stick plus 1 tablespoon unsalted butter , cut in small pieces

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Input: 1 1/2 cups cider vinegar


Input: 1 bone-in pork shoulder roast, 5 to 6 pounds

1 bone-in pork shoulder roast , 5 to 6 pounds

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Input: 1/4 cup basic rub (see recipe)

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Input: 4 cups hickory chips, soaked in cold water for 1 hour and then drained

4 cups hickory chips , soaked in cold water for 1 hour and then drained

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Input: 1 teaspoon ground cardamom


Input: 1 teaspoon vanilla extract


Input: 6 tablespoons cake flour, sifted

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Input: 1/2 cup sour cream (plus more, if desired, for garnish)

1/2 cup sour cream ( plus more , if desired , for garnish )

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Input: 6 large eggs


Input: 1 stick plus 2 tablespoons unsalted butter

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