Input: 1/3 cup finely chopped parsley


Input: 6 tablespoons olive oil


Input: 1/2 cup heavy cream


Input: 1 tablespoon finely minced garlic


Input: 3/4 pound spaghetti


Input: Salt to taste if desired

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


Input: 1 1/2 cups fresh clam juice


Input: 5 quarts water


Input: 18 cherrystone clams


Input: 1 tablespoon Pernod or Ricard


Input: 1/8 teaspoon cayenne pepper


Input: 1/2 cup heavy cream


Input: 1 egg yolk


Input: Freshly ground pepper to taste

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


Input: 1/4 cup dry white wine


Input: 2 tablespoons butter


Input: 3 tablespoons flour


Input: 1 cup clam juice


Input: Freshly ground pepper to taste

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


Input: 2 eggs, lightly beaten


Input: Clam sauce with Pernod or Ricard (see recipe)

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

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NoPAREN YesPAREN YesPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup coarsely chopped parsley


Input: 1 teaspoon finely minced garlic


Input: 1 cup finely chopped heart of celery

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


Input: 60 crackers with unsalted tops, about 6 ounces

60 crackers with unsalted tops , about 6 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped onion


Input: 3 tablespoons flour


Input: 4 tablespoons butter, plus butter for greasing the pan

4 tablespoons butter , plus butter for greasing the pan

B-QTY B-UNIT B-NAME O B-COMMENT B-NAME 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: 24 fairly large cherrystone clams


Input: 1 3/4 cups fresh clam juice, to be used for a sauce

1$3/4 cups fresh clam juice , to be used for a sauce

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

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


Input: 1/2 cup heavy cream


Input: 1/4 cup finely chopped parsley


Input: 1 cup dry white wine


Input: 1 whole egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups finely chopped mushrooms, about 1/4 pound

1$1/2 cups finely chopped mushrooms , about 1/4 pound

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 cup fine, fresh bread crumbs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon finely chopped, fresh thyme, or 1/4 teaspoon dried

1/2 teaspoon finely chopped , fresh thyme , or 1/4 teaspoon dried

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

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

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


Input: 1/2 teaspoon finely minced garlic


Input: 1/2 cup finely chopped celery


Input: 1/2 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 tablespoons butter


Input: 3/4 cup finely chopped onion, about 1/4 pound

3/4 cup finely chopped onion , about 1/4 pound

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: 3 tablespoons finely chopped shallots


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste


Input: 12 large cherrystone clams, approximately

12 large cherrystone clams , approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 pounds black cod fillets (skin may be on or off)

1$1/2 to 2 pounds black cod fillets ( skin may be on or off )

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

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

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


Input: 1 three-pound fish (such as striped bass or red snapper), cleaned with gills removed but head and tail left on

1 three-pound fish ( such as striped bass or red snapper ) , cleaned with gills removed but head and tail left on

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


Input: 1/2 cup mirin, sake or white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup miso, preferably dark

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 2 teaspoons double-acting baking powder


Input: 1 cup all-purpose flour


Input: 2 large eggs


Input: 2/3 cup milk


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

B-QTY 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


Input: 1/4 cup extra-virgin olive oil


Input: Maple syrup, apple sauce or pumpkin butter for topping

Maple syrup , apple sauce or pumpkin butter for topping

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


Input: 2 russet potatoes (total weight about 1 1/4 pounds)

2 russet potatoes ( total weight about 1$1/4 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large eggs


Input: 2 tablespoons pure maple syrup


Input: 1 1/4 cups apple cider


Input: 1/8 teaspoon salt


Input: 1/4 teaspoon ground cinnamon


Input: 1/8 teaspoon ground cloves


Input: 1 tablespoon double-acting baking powder


Input: 1 1/4 cups all-purpose flour


Input: 1/2 cup yellow cornmeal


Input: 1/3 cup pecans, coarsely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium McIntosh apples


Input: 6 ounces acorn squash (about 1/2 small squash), peeled and seeded

6 ounces acorn squash ( about 1/2 small squash ) , peeled and seeded

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

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

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


Input: 4 tablespoons unsalted butter


Input: Maple syrup


Input: 2 tablespoons melted unsalted butter


Input: 3/4 cup raspberries


Input: 1 cup skim milk


Input: 1 apple, peeled, cored and diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 2 eggs


Input: 1 tablespoon sugar


Input: 1 cup flour


Input: 1 teaspoon double-acting baking powder


Input: 1 teaspoon salt


Input: 2 1/2 teaspoons salt


Input: 3 tablespoons olive oil


Input: Cornmeal for pans


Input: 1 egg yolk


Input: 2 tablespoons chopped fresh rosemary


Input: 1 cup seedless red grapes, halved

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 cup golden raisins


Input: 2 tablespoons grated lemon zest


Input: 2 3/4 cups all-purpose flour, plus additional for kneading

2$3/4 cups all-purpose flour , plus additional for kneading

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups milk


Input: 2 packages active dry yeast


Input: 1 tablespoon sugar


Input: 1 cup all-purpose flour


Input: 1/4 cup olive oil


Input: 1/3 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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 cup stemmed and torn spinach leaves

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 to 1 1/2 cups chicken broth, homemade or low-sodium canned

3/4 to 1$1/2 cups chicken broth , homemade or low-sodium canned

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups butternut squash, peeled, cleaned and diced small

3$1/2 cups butternut squash , peeled , cleaned and diced small

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh thyme


Input: 1/2 cup white wine


Input: 2 cups boiling potatoes, peeled and diced small

2 cups boiling potatoes , peeled and diced small

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: 5 cloves garlic, peeled and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 1/2 cup chicken broth, homemade or low-sodium canned

1/2 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: 4 boneless, skinless half-breasts of chicken

4 boneless , skinless half-breasts of chicken

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

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Input: 1/2 teaspoon salt


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 fennel seeds


Input: 1 teaspoon freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground coriander


Input: 12 fresh or dried figs, stemmed and halved

12 fresh or dried figs , stemmed and halved

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

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Input: 3/4 cup sherry vinegar


Input: 1/2 pound goat cheese


Input: 8 cups mixed wild greens, washed and stemmed

8 cups mixed wild greens , washed and stemmed

B-QTY B-UNIT B-COMMENT B-NAME I-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: 2 teaspoons minced fresh thyme


Input: 4 teaspoons minced garlic


Input: 4 tablespoons olive oil


Input: 1/2 pound pancetta, cut into small dice

1/2 pound pancetta , cut into small dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bunches arugula, washed and stemmed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons chopped Italian parsley


Input: 1 vine-ripened tomato, cut into 8 wedges

1 vine-ripened tomato , cut into 8 wedges

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: 6 tablespoons fresh lemon juice


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white wine


Input: 1 tablespoon minced garlic


Input: 1 1/2 pounds cleaned squid, bodies slit open

1$1/2 pounds cleaned squid , bodies slit open

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: 4 tablespoons extra-virgin olive oil


Input: 2 racks of lamb, Frenched, chine bone removed

2 racks of lamb , Frenched , chine bone removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red wine vinegar


Input: 2 tablespoons dry red wine


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh thyme leaves


Input: 1/2 teaspoon ground chipotle chilies


Input: 1 tablespoon minced fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon smoked Spanish paprika


Input: 1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried

1 bouquet garni consisting of 4 parsley sprigs , 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried

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

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

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

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


Input: 2 tablespoons Cognac


Input: 4 cups cabernet wine


Input: 1 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 juniper berries


Input: 2 whole cloves


Input: 1 tablespoon butter


Input: 2 tablespoons flour


Input: 16 small white pearl onions


Input: 1 teaspoon finely chopped garlic


Input: 4 tablespoons finely chopped shallots


Input: 1/2 cup finely diced carrots


Input: 1/2 cup finely diced celery


Input: 16 small white mushrooms


Input: 2 tablespoons vegetable oil


Input: 2 pheasants (about 2 1/2 pounds each), each cut into 8 serving pieces

2 pheasants ( about 2$1/2 pounds each ) , each cut into 8 serving pieces

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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 1 whole onion, peeled and halved

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: 1/4 cup finely diced celery


Input: 2 tablespoons Sherry


Input: 1 pheasant with giblets (about 2 1/2 pounds)

1 pheasant with giblets ( about 2$1/2 pounds )

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

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bay leaf


Input: 3 tablespoons butter


Input: 1/4 cup finely chopped onions


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sour cream


Input: 1/4 cup wild rice


Input: 2 1/4 cups water


Input: 1/3 cup heavy cream


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: 1/2 cup finely chopped onions


Input: 2 teaspoons paprika


Input: 2 teaspoons butter


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 boneless, skinless pheasant breasts, about 1/3 pound each

4 boneless , skinless pheasant breasts , about 1/3 pound each

B-QTY B-COMMENT I-COMMENT I-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 NoPAREN


Input: 2 pounds sausage, such as garlic sausage or kielbasa

2 pounds sausage , such as garlic sausage or kielbasa

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT B-NAME 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: Assorted mustards


Input: 1 carrot scraped and cut into 1/4-inch rounds, about 3/4 cup

1 carrot scraped and cut into 1/4-inch rounds , about 3/4 cup

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

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


Input: 2 garlic cloves, peeled and halved

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds baking potatoes


Input: 1 1/2 teaspoons salt


Input: 7 tablespoons butter, chilled


Input: 1 cup milk, heated


Input: Salt to taste


Input: Dash nutmeg (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 pounds sauerkraut


Input: 8 thick slices of lean bacon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pheasants (about 2 1/2 pounds each), cleaned and trussed

2 pheasants ( about 2$1/2 pounds each ) , cleaned and trussed

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

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

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


Input: 12 small new potatoes (about 2 pounds), peeled

12 small new potatoes ( about 2 pounds ) , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dry white Alsatian wine, preferably sylvaner or traminer

2 cups dry white Alsatian wine , preferably sylvaner or traminer

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 whole cloves


Input: 12 juniper berries


Input: 1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried

1 bouquet garni consisting of 4 parsley sprigs , 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried

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

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

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

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


Input: 2 cups thinly sliced onions


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: tablespoon finely chopped parsley


Input: 2 hard-cooked eggs, peeled and sliced or chopped

2 hard-cooked eggs , peeled and sliced or 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: 2 tablespoons coarsely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 6 tablespoons peanut, vegetable or corn oil

6 tablespoons peanut , vegetable or corn oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar


Input: 1 tablespoon Dijon-style mustard


Input: 2 bunches unblemished watercress


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: 5 medium-size potatoes


Input: 10 cups vegetable, peanut or corn oil for deep-frying

10 cups vegetable , peanut or corn oil for deep-frying

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 3 tablespoons finely chopped shallots


Input: 4 tablespoons butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced garlic


Input: 1/4 cup dry white wine


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

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

B-QTY B-COMMENT B-UNIT 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: 8 chicken thighs, well dried

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and ground black pepper


Input: 1 teaspoon five-spice powder


Input: 1/4 cup brandy


Input: 1 1/2 cups pinot noir


Input: 1 1/2 tablespoons Chinese soy sauce


Input: 1 tablespoon lemon juice


Input: 1 tablespoon minced cilantro


Input: 1 1/2 pounds ground beef, preferably sirloin

1$1/2 pounds ground beef , preferably sirloin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground pepper


Input: 2 tablespoons Dijon-style mustard


Input: 2 medium red onions, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, sliced


Input: 1/4 cup minced scallion for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces dried Chinese black mushrooms

1$1/2 ounces dried Chinese black mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces smoked slab bacon, diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh cilantro leaves for garnish, or more

1/4 cup chopped fresh cilantro leaves for garnish , or more

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes

1 teaspoon chopped fresh red Thai chili , or to taste , or chili powder or flakes

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

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

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


Input: 1/2 cup neutral oil, like corn or canola, optional

1/2 cup neutral oil , like corn or canola , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup lime juice, or more

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cumin seeds, toasted and ground (or use ground cumin)

2 teaspoons cumin seeds , toasted and ground ( or use ground cumin )

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

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

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


Input: 1 cup small onions or shallots, thinly sliced, for garnish, optional

1 cup small onions or shallots , thinly sliced , for garnish , optional

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


Input: 1/3 cup soy sauce


Input: 2 teaspoons coriander seeds, toasted and ground (or use ground coriander)

2 teaspoons coriander seeds , toasted and ground ( or use ground coriander )

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

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

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


Input: 2 6-inch cinnamon sticks


Input: 2 cups chopped tomatoes


Input: 1 1/2 pounds boneless pork leg (fresh ham), in one piece

1$1/2 pounds boneless pork leg ( fresh ham ) , in one piece

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

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

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


Input: 1/3 cup neutral oil, like corn or canola

1/3 cup neutral oil , like corn or canola

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Oil for deep-frying


Input: 1/2 cup minced garlic


Input: 2 tablespoons soy sauce


Input: 1/4 cup Thai chili paste (sold bottled in Asian markets), or to taste, or about 1 tablespoon ground fresh Thai chilies, or to taste

1/4 cup Thai chili paste ( sold bottled in Asian markets ) , or to taste , or about 1 tablespoon ground fresh Thai chilies , or to taste

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

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

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

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


Input: 3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed

3 pounds not-too-lean oxtail , cut into 1-inch sections , rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Thai basil leaves


Input: 1 red bell pepper, cored, seeded, and cut into strips

1 red bell pepper , cored , seeded , and cut into strips

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

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


Input: 1/4 cup minced scallions


Input: 2 tablespoons cilantro


Input: 1/2 cup sliced red onion


Input: 4 to 6 romaine lettuce leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon crushed dried chili, or to taste

1/4 teaspoon crushed dried chili , or to taste

B-QTY B-UNIT B-NAME I-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: 1/8 teaspoon chili-pepper flakes


Input: 1 bulb fennel, sliced thinly

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 cup fresh fennel fronds, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 fresh bay leaves


Input: 2 teaspoons black peppercorns


Input: 1 1/3 cups water


Input: 1 tablespoons white vinegar


Input: 1 tablespoons kosher salt


Input: 1 tablespoons black peppercorns


Input: 2 tablespoons coriander seed


Input: 1 1/3-inch piece of fresh ginger root, peeled

1$1/3-inch piece of fresh ginger root , peeled

O B-UNIT 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: 3 cups peeled garlic cloves


Input: 1 1/4 pounds white or dark meat chicken, finely minced with a knife

1$1/4 pounds white or dark meat chicken , finely minced with a knife

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

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

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


Input: 1/2 cup long-grain rice


Input: 2 tablespoons nam pla


Input: 3 tablespoons fresh lime juice


Input: 1 teaspoon sugar


Input: 1/8 cup brandy


Input: 1 small bunch parsley, coarsely chopped (1/2 cup)

1 small bunch parsley , coarsely chopped ( 1/2 cup )

B-QTY O 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 NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large eggs


Input: 1 tablespoon salt


Input: 4 to 6 cups vegetable oil for frying

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 2 sticks cinnamon, smashed


Input: 1 1/2 pounds pork tenderloin, cut in 1/2-inch medallions

1$1/2 pounds pork tenderloin , cut in 1/2-inch medallions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


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: 1/2 cup white raisins


Input: 1/3 cup black raisins


Input: 1/4 teaspoon ground cinnamon


Input: 1 cup Madeira


Input: 4 cups whole-milk yogurt, sheep's milk, if possible

4 cups whole-milk yogurt , sheep's milk , if possible

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons fresh thyme, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh rosemary, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon crushed fennel seeds


Input: 2 teaspoons kosher salt


Input: 1 cup extra-virgin olive oil


Input: 1/2 cup unseasoned bread crumbs


Input: 1 teaspoon black pepper


Input: 1 1/2 teaspoons baking soda


Input: 1 1/2 teaspoons ground cinnamon


Input: cup all-purpose flour


Input: 3 ounces halloumi cheese (or packaged mozzarella), grated (3/4 cup)

3 ounces halloumi cheese ( or packaged mozzarella ) , grated ( 3/4 cup )

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

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

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


Input: 2 tablespoons fresh lemon juice


Input: 2 medium potatoes, peeled and finely grated

2 medium potatoes , peeled and finely grated

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 large yellow onion, coarsely grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground pork


Input: 1 medium bunch mint, coarsely chopped (about 1 cup)

1 medium bunch mint , coarsely chopped ( about 1 cup )

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

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

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


Input: 4 quarts lightly salted homemade chicken stock or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/8 pounds fresh sheets of pasta dough, available in most supermarkets, cut into 3-inch rounds

1$1/8 pounds fresh sheets of pasta dough , available in most supermarkets , cut into 3-inch rounds

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


Input: 1 teaspoon dry mint


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: 10 ounces halloumi cheese or packaged mozzarella, grated (2 1/2 cups)

10 ounces halloumi cheese or packaged mozzarella , grated ( 2$1/2 cups )

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

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

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


Input: 2 large eggs


Input: 1 tablespoon Dijon mustard


Input: 1/2 cup crumbled Roquefort


Input: 4 tablespoons olive or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups loosely packed bite-size pieces of watercress, red-leaf or Boston lettuce, radicchio or Belgian endive

8 cups loosely packed bite-size pieces of watercress , red-leaf or Boston lettuce , radicchio or Belgian endive

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

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

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


Input: 1 bay leaf


Input: 3 sprigs fresh thyme or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 tablespoon red-wine vinegar


Input: 2 tablespoons finely chopped coriander


Input: 2 tablespoons red-wine vinegar


Input: 2 cups water


Input: 5 cups fresh chicken broth or canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound green lentils


Input: 2 tablespoons butter


Input: 1 cup finely chopped onions


Input: 1 tablespoon finely chopped garlic


Input: 2 tablespoons curry powder


Input: 3 medium-size carrots


Input: 1/2 pound lean country smoked ham

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry bread crumbs, seasoned lightly with salt and pepper

1 cup dry bread crumbs , seasoned lightly with salt and pepper

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

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


Input: 1/2 cup chopped scallions


Input: 1/2 cup chopped black olives


Input: 1 cup diced tomatoes


Input: Olive-oil spray


Input: 1/4 teaspoon white pepper


Input: 1/2 teaspoon salt


Input: 2 cups low-fat ricotta cheese


Input: 4 cups low-fat milk


Input: 1 pound macaroni


Input: 1 tablespoon grated Parmesan


Input: 3 cups chicken broth


Input: 6 cabbage leaves, blanched until wilted, drained, heavy center rib removed

6 cabbage leaves , blanched until wilted , drained , heavy center rib removed

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME 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: 1/4 cup pine nuts


Input: 2 small celery roots, trimmed, peeled and chopped

2 small celery roots , trimmed , peeled and chopped

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 parsnips, trimmed, peeled and chopped

2 parsnips , trimmed , peeled and chopped

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 turnip, trimmed, peeled and chopped

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: 4 carrots, trimmed, peeled and chopped

4 carrots , trimmed , peeled and chopped

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 tablespoon grated orange rind


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

1$1/4 teaspoons salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon fresh pepper, plus more to taste

1/4 teaspoon fresh pepper , plus more to taste

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: 1 tablespoon grated ginger


Input: Large pinch cayenne pepper


Input: 2 cloves garlic, peeled and minced

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Input: 1 teaspoon curry powder


Input: 1 teaspoon olive oil


Input: 1 large onion, peeled and finely chopped

1 large onion , peeled and finely chopped

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Input: 4 medium parsnips, peeled and cut into 1/2-inch thick slices

4 medium parsnips , peeled and cut into 1/2-inch thick slices

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Input: 3 tablespoons cornstarch mixed with 3 tablespoons water

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Input: 1/2 pound fresh morel mushrooms, cleaned and quartered

1/2 pound fresh morel mushrooms , cleaned and quartered

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Input: 4 medium carrots, cut into 1/2-inch thick slices

4 medium carrots , cut into 1/2-inch thick slices

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

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Input: 1 1/4 cups chicken broth


Input: 2 1/2 pounds chicken legs, skinned, boned and cut in 2- to 3-inch pieces (ask the butcher to do this)

2$1/2 pounds chicken legs , skinned , boned and cut in 2- to 3-inch pieces ( ask the butcher to do this )

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

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Input: 1 large onion, peeled and finely chopped

1 large onion , peeled and finely chopped

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Input: 2 cloves garlic, peeled and minced

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Input: 3/4 cup dry white wine


Input: 1 tablespoon grated lemon rind


Input: 2 tablespoons butter, unsalted


Input: 2 tablespoons nonfat plain yogurt


Input: 3/4 cup low-fat milk


Input: 1 teaspoon olive oil


Input: 2 tablespoons minced parsley leaves


Input: 4 teaspoons minced fresh rosemary needles

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Input: 1 teaspoon salt


Input: 2 tablespoons minced fresh thyme leaves

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Input: 2 cups flour, plus extra for rolling

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Input: 1 tablespoon baking powder


Input: 3 tablespoons minced coriander leaves


Input: 3 tablespoons minced mint leaves


Input: 3/4 cup chicken broth, homemade or low-sodium canned

3/4 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: 1/4 cup slivered almonds


Input: 1 acorn or butternut squash, peeled and diced

1 acorn or butternut squash , peeled and diced

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Input: 1/4 cup minced dried apricots


Input: 1 tablespoon grated lemon rind


Input: 1/2 teaspoon saffron threads


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 teaspoon cayenne pepper


Input: 1 small celery root, trimmed, peeled and diced

1 small celery root , trimmed , peeled and diced

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

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Input: 2 teaspoons salt, plus more to taste

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

1 teaspoon freshly ground pepper , plus more to taste

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Input: 1 pound ground lamb


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground ginger


Input: 1 onion, peeled and minced

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Input: 2 cloves garlic, peeled and minced

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Input: 1 teaspoon olive oil


Input: 2 1/2 cups low-fat milk


Input: 3 medium potatoes, peeled and diced

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

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

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

1 teaspoon freshly ground pepper , plus more to taste

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Input: 2 cups part-skim-milk ricotta


Input: 1 tablespoon minced fresh sage leaves

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Input: 12 lasagna noodles, parboiled

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Input: 2 tablespoons grated Parmesan


Input: 2 tablespoons minced fresh thyme leaves

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Input: 1 pound fresh cepes or shiitake mushrooms, stemmed and coarsely chopped

1 pound fresh cepes or shiitake mushrooms , stemmed and coarsely chopped

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Input: 1 pound fresh domestic mushrooms, stemmed and coarsely chopped

1 pound fresh domestic mushrooms , stemmed and coarsely chopped

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Input: 2 quarts water


Input: 1 1/2 teaspoons olive oil


Input: 2 onions, peeled and minced

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Input: 2 cloves garlic, peeled and minced

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Input: 3 ounces dried cepes


Input: 4 tablespoons freshly grated Parmesan cheese

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Input: 1/4 cup dry white wine


Input: Salt and freshly ground pepper to taste

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Input: 1 cup Arborio rice or converted

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Input: 3 tablespoons finely chopped onion


Input: 1 tablespoon finely chopped garlic


Input: 3 cups fresh or canned chicken broth

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Input: 3 tablespoons butter


Input: 4 thin slices Fontina or Gruyere cheese

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Input: 4 thin slices of prosciutto


Input: 6 tablespoons Marsala wine


Input: 2 tablespoons butter


Input: 2 tablespoons olive oil


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: Flour for dredging


Input: 1/2 ounce fresh lemon juice


Input: 2 dashes of Angostura bitters


Input: 4 slices turkey breast, about 1/4 pound each

4 slices turkey breast , about 1/4 pound each

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Input: 2 ounces orange juice


Input: 1/2 ounce orange liqueur (preferably Gran Gala)

1/2 ounce orange liqueur ( preferably Gran Gala )

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Input: 2 ounces Scotch (preferably Dewar's White Label)

2 ounces Scotch ( preferably Dewar's White Label )

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Input: Freshly ground black pepper to taste

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

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Input: Coarse kosher salt to taste

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


Input: 2 tablespoons freshly squeezed lemon juice, or to taste

2 tablespoons freshly squeezed lemon juice , or to taste

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Input: 1/2 cup chicken broth


Input: 2 tablespoons chopped fresh tarragon leaves

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Input: 1 cup heavy cream


Input: 1/2 teaspoon hot red pepper sauce, like Tabasco

1/2 teaspoon hot red pepper sauce , like Tabasco

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Input: 1/4 pound onion, peeled and minced

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Input: 1 tablespoon Worcestershire sauce


Input: 1 teaspoon Dijon-style mustard


Input: 3 tablespoons unsalted butter


Input: 2 1 1/4-pound live lobsters, rinsed in cold water

2 1$1/4-pound live lobsters , rinsed in cold water

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Input: 1 1/2 teaspoons coarse kosher salt


Input: 1/2 cup heavy cream


Input: 1 tablespoon sweet paprika


Input: 1 teaspoon hot paprika or chili powder (without cumin)

1 teaspoon hot paprika or chili powder ( without cumin )

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Input: 3 sprigs parsley, stems discarded

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Input: 1/4 cup olive oil


Input: 1 14 1/2-ounce can whole tomatoes in juice, or 1 1/2 cups homemade tomato puree (see recipe)

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Input: 1 tablespoon chopped mint leaves


Input: 2 1/2 pounds tomatoes


Input: 6 cloves garlic, smashed and peeled

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Input: 1/4 pound onion, peeled and quartered

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Input: 1 medium-size red bell pepper, cored, seeded, deribbed and cut in large chunks

1 medium-size red bell pepper , cored , seeded , deribbed and cut in large chunks

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Input: 1/2 cup unsweetened coconut milk (see note)

1/2 cup unsweetened coconut milk ( see note )

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Input: 2 cups steamed Basmati rice


Input: 1 teaspoon ground turmeric


Input: 1 1/2 cups fish stock or water

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Input: 1 medium onion, finely chopped

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Input: 2 tablespoons minced fresh ginger


Input: 3 cloves garlic, minced


Input: 1 teaspoon five-spice powder


Input: 1 1/2 cups rice wine or white wine

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Input: 1/4 cup rice vinegar


Input: 2 tablespoons Chinese sesame oil


Input: 1/2 teaspoon chili oil, or to taste

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Input: Dash dark soy sauce, or to taste

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Input: 2 tablespoons minced fresh scallions


Input: 2 pounds fresh mussels


Input: 2 tablespoons butter or vegetable oil

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Input: 1 medium onion, finely chopped

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Input: 1 tablespoon minced fresh ginger


Input: 1 fresh green chili, minced

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Input: 2 teaspoons ground cumin


Input: 1 teaspoon crushed fennel seeds


Input: 2 cups dry white wine


Input: Juice of 1 lime


Input: 2 tablespoons minced fresh coriander


Input: 3 pounds fresh mussels


Input: 1 tablespoon peanut oil


Input: 4 pounds fresh mussels


Input: 1/4 cup extra-virgin olive oil


Input: 1 medium onion, finely chopped

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Input: 4 scallions, finely chopped


Input: 4 cloves garlic, minced


Input: 2 1/2 cups finely chopped fresh ripe tomato

2$1/2 cups finely chopped fresh ripe tomato

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Input: 2 jalapeno peppers, seeded and minced

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Input: 1/4 teaspoon ground cumin


Input: 1/4 teaspoon sweet paprika


Input: 1 1/2 teaspoons finely chopped garlic


Input: 1/2 cup grated onion


Input: 1/4 cup finely chopped parsley


Input: 1/4 cup finely chopped fresh coriander

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Input: 3 tablespoons oil


Input: 1 pound green olives packed in brine

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Input: 4 tablespoons lemon juice, or more to taste

4 tablespoons lemon juice , or more to taste

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Input: 1/2 teaspoon ground black pepper


Input: Pinch of pulverized saffron or 1/4 teaspoon turmeric

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Input: 1/2 teaspoon ginger


Input: 3 cloves garlic, peeled and crushed (optional)

3 cloves garlic , peeled and crushed ( optional )

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Input: Salt


Input: 3 1/2 pound chicken, whole


Input: 2 tablespoons fresh basil leaves


Input: Freshly ground pepper


Input: 3 flat anchovy fillets, chopped

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Input: 1/4 pound pitted black olive


Input: 1/2 to 3/4 cup dry red wine

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Input: 1 clove garlic, minced


Input: 3 large ripe tomatoes, coarsely chopped

3 large ripe tomatoes , coarsely chopped

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Input: 2 cans sardines


Input: 1 red onion


Input: 12 black oil-cured olives


Input: About 4 tablespoons basil leaves, left whole

About 4 tablespoons basil leaves , left whole

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Input: Coarse salt and freshly ground pepper

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

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Input: 5 tablespoons extra-virgin olive oil


Input: 2 tablespoons red wine vinegar (balsamic if possible)

2 tablespoons red wine vinegar ( balsamic if possible )

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Input: 1 onion, chopped


Input: 2 tablespoons olive oil


Input: 3 large ripe tomatoes


Input: 3 ripe plum tomatoes, halved, seeded and coarsely chopped

3 ripe plum tomatoes , halved , seeded and coarsely chopped

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Input: 1/2 cup calamata olives (with pits)

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Input: 1/4 cup extra virgin olive oil

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Input: 2 heaping tablespoons flour


Input: Sea salt and freshly ground black pepper

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Input: 1 4-pound chicken, cut into 8 pieces

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

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Input: 4 anchovy fillets (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups white wine


Input: 6 cloves garlic, peeled and thinly sliced

6 cloves garlic , peeled and thinly sliced

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: 4 to 5 fresh rosemary sprigs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups milk, at room temperature

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: 6 tablespoons finely grated orange zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup melted butter, cooled to tepid

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 sticks cinnamon


Input: 15 cloves


Input: 5 cardamom pods


Input: 1 gallon sweet apple cider


Input: 2 cups applejack or apple brandy, or to taste

2 cups applejack or apple brandy , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup golden raisins, lightly chopped

3/4 cup golden raisins , lightly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup currants


Input: 1 1/2 cups graulated sugar


Input: 6 cups sifted flour


Input: 1 teaspoon ground cinnamon


Input: 1/2 teaspoon ground nutmeg


Input: 2 tablespoons baking powder


Input: 1 teaspoon salt


Input: 1/2 cup chopped scallions


Input: 1 bunch watercress


Input: 1/4 cup dark soy sauce


Input: 1 1/2 tablespoons chili oil


Input: 2 tablespoons Oriental sesame oil


Input: 2 tablespoons red-wine vinegar


Input: 2 tablespoons sugar


Input: 1/3 cup steeped black tea


Input: 3 medium-size garlic cloves, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sesame paste


Input: 2 tablespoons water


Input: Boneless breasts of two 2 1/2-pound pheasants (See note)

Boneless breasts of two 2$1/2-pound pheasants ( See note )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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 medium-size carrots, trimmed and scraped

5 medium-size carrots , trimmed and scraped

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: 1 envelope plain gelatin


Input: 1 1/3 cups greaseless chicken stock


Input: 1 cup tiny pearl onions, peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Leaves from 4 sprigs fresh tarragon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tarragon vinegar


Input: 5 tablespoons Cognac


Input: 1 medium-size onion, sliced

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


Input: 2 tablespoons balsamic vinegar


Input: 1 rabbit, about 3 pounds, cut up

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dry white wine


Input: 1 sprig fresh thyme


Input: 1 sprig fresh rosemary


Input: 2 cloves garlic, peeled and chopped

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 shallots, diced


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 to 2 large sweet onions, such as Vidalia or Maui (you will need eight 1/2-inch thick slices of Vidalia or Maui (you will need onion)

1 to 2 large sweet onions , such as Vidalia or Maui ( you will need eight 1/2-inch thick slices of Vidalia or Maui ( you will need onion )

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

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

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


Input: 1 cup buttermilk


Input: 3/4 teaspoon plus a few extra drops Tabasco

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

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Input: 1 small clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons lemon juice


Input: 1/2 cup peanut oil


Input: 2 scallions, chopped


Input: 2 squabs


Input: 1/4 cup golden raisins


Input: 4 cups mixed salad greens such as bibb lettuce, oakleaf lettuce or frisee

4 cups mixed salad greens such as bibb lettuce , oakleaf lettuce or frisee

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O 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: 8 quails


Input: 1/4 teaspoon powdered ginger


Input: 3/4 teaspoon curry powder


Input: 1 tablespoon butter


Input: 1/2 teaspoon salt


Input: Freshly ground white pepper


Input: 1/2 teaspoon dry mustard


Input: 2/3 cup instant couscous


Input: 3/4 cup chicken broth


Input: 1 pint strawberries


Input: 2 tablespoons instant tapioca


Input: 1 teaspoon finely grated orange rind

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon bread crumbs


Input: 2 tablespoons sweet butter


Input: 3 to 4 tablespoons heavy cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9-inch pie shell with strips for lattice top, chilled for 15 minutes

9-inch pie shell with strips for lattice top , chilled for 15 minutes

B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 9 stalks rhubarb, approximately 1 1/4 pounds

9 stalks rhubarb , approximately 1$1/4 pounds

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 1/2 cups sugar


Input: 3 cups dry white wine, approximately

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds salmon fillet, boned and skinned

3 pounds salmon fillet , boned and skinned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch salt


Input: 1/4 cup rhubarb, julienned


Input: 1/4 cup leeks, julienned


Input: 2 pounds fresh spinach, washed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup white wine


Input: 2 cups fish stock


Input: 2 cups heavy cream


Input: 1 medium onion


Input: 1 carrot


Input: 1 clove garlic


Input: Butter


Input: 1 cup salad oil


Input: 1/4 cup red-wine vinegar


Input: 2 bunches tiny dandelion greens,washed and dried

2 bunches tiny dandelion greens , washed and dried

B-QTY B-UNIT B-COMMENT B-NAME I-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: 2 tablespoons toasted almonds


Input: 1 tablespoon oil to rub onto meat

B-QTY B-UNIT 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: 4 stalks rhubarb


Input: 1/4 cup sugar


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 cups water


Input: 1/2 pound rhubarb stalks


Input: 6 scallions, finely minced


Input: 1 teaspoon minced garlic


Input: 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried

B-QTY B-UNIT B-COMMENT B-NAME I-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 cup chicken stock or broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup soy sauce


Input: 2 tablespoons lemon juice


Input: 4 tablespoons whole grain mustard


Input: 2 dashes hot pepper sauce


Input: 1 shoulder spring lamb, approximately 4 pounds, boned and flattened slightly

1 shoulder spring lamb , approximately 4 pounds , boned and flattened slightly

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

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

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


Input: 2 tablespoons lemon juice


Input: 3/4 cup sugar


Input: 1 lemon, quartered


Input: 1 1/2 pounds fresh rhubarb


Input: 1 1/2 cups late-harvest riesling (see note)

1$1/2 cups late-harvest riesling ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Approximately 2 cups plain dry bread crumbs

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, quartered


Input: 2 large eggs


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Italian parsley, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 1 fresh green chili, seeded and minced (or more to taste)

1 fresh green chili , seeded and minced ( or more to taste )

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

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

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


Input: 2 cups cooked salmon


Input: 3 large potatoes, skinned, boiled and mashed (about 2 cups)

3 large potatoes , skinned , boiled and mashed ( about 2 cups )

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

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

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


Input: 2 tablespoons unsalted butter


Input: 1 cup sweet corn, scraped off cob

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup good-quality vegetable oil


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion


Input: 1 tablespoon Dijon mustard


Input: 1/2 cup extra-virgin olive oil


Input: 1 large egg


Input: 1 clove garlic, chopped


Input: 4 sprigs fresh tarragon


Input: 1/2 cup chopped parsley


Input: 2 teaspoons tarragon or white wine vinegar

B-QTY B-UNIT 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: 6 sticks rosemary


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1/2 cup chopped chives


Input: 1 lemon, cut in half

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, sliced


Input: 1 whole salmon, scaled, with head on, about 5 to 6 pounds

1 whole salmon , scaled , with head on , about 5 to 6 pounds

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

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


Input: Slivers of black truffle (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon black truffle oil


Input: 3 ounces smoked salmon, slivered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 to 3 cups flour


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons salt


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: 1 cup warm water


Input: 1 packet dry yeast


Input: 1/2 teaspoon sugar


Input: 4 ounces salmon or trout roe, American sturgeon or Russian sevruga caviar, or more, if desired

4 ounces salmon or trout roe , American sturgeon or Russian sevruga caviar , or more , if desired

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

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

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


Input: 1 cup creme fraiche


Input: 1/4 cup heavy cream


Input: Pinch of salt


Input: 2 egg whites, stiffly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 2 egg yolks, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup warm milk


Input: 1 1/2 cups sifted flour


Input: 1 large egg


Input: 1 1/2 cakes fresh yeast or 1/2 packet dry

1$1/2 cakes fresh yeast or 1/2 packet dry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 3/4 teaspoon salt


Input: 1 tablespoon baking powder


Input: 1 cup milk


Input: 3/4 cup stone ground cornmeal


Input: 1 cup all-purpose flour


Input: 1 cup cranberries


Input: 1/2 cup confectioners' sugar


Input: 2 tablespoons unsalted butter, melted, plus more to grease pan

2 tablespoons unsalted butter , melted , plus more to grease 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

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 pound cranberries, rinsed


Input: Grated zest of 1 orange

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


Input: 1 cup stock or water, or more as needed

1 cup stock or water , or more as needed

B-QTY B-UNIT B-NAME O I-COMMENT I-COMMENT O 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: 1/4 cup sugar, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced

1/4 pound shiitake mushrooms , stems removed and discarded ( or reserved for stock ) , caps sliced

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 I-COMMENT

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 2 medium onions, or 1 large, peeled and sliced

2 medium onions , or 1 large , peeled and sliced

B-QTY B-COMMENT B-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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 turkey drumsticks


Input: Several sprigs of fresh thyme

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


Input: 3 cloves garlic, peeled and lightly crushed

3 cloves garlic , peeled and lightly crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 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 nine-inch metal pie tin lined with pastry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 teaspoon vanilla


Input: 2 tablespoons bourbon


Input: 1 tablespoon flour


Input: 6 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1 cup dark corn syrup


Input: 3 large or extra-large eggs

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


Input: 1/2 cup dark brown sugar


Input: 1 1/2 cups pecans


Input: 1 egg beaten with 1 tablespoon of water

B-NAME I-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: 2 tablespoons unsalted butter


Input: Cold pastry for a 9- to 10-inch double-crust pie

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 1 1/2 teaspoons cinnamon


Input: Several grindings black pepper


Input: 1/8 teaspoon salt


Input: 1/2 cup granulated sugar


Input: 1/2 cup apple cider or apple cider vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds apples, 2 or 3 different kinds, like Golden Delicious, Macoun or Cortland, but not Granny Smith or greenings

3 pounds apples , 2 or 3 different kinds , like Golden Delicious , Macoun or Cortland , but not Granny Smith or greenings

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

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


Input: 2 large eggs


Input: 1/2 cup cream


Input: 1 9-inch metal pie tin lined with pastry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ginger


Input: 1/4 teaspoon nutmeg


Input: 1/4 teaspoon salt


Input: 1/2 cup pure maple syrup


Input: 2 tablespoons Cognac or brandy


Input: 1 teaspoon cinnamon


Input: 6 rounds pita bread


Input: 1 1-pound can unsweetened pumpkin puree

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Input: 1/2 cup olive oil


Input: 3 tablespoons red-wine vinegar


Input: 1 egg yolk


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons finely minced garlic


Input: 1 cup finely chopped parsley


Input: 12 anchovy fillets, finely chopped

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Input: 1 cucumber, about 1/2 pound

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Input: 2 or 3 red, ripe tomatoes, cored, about 3/4 pound

2 or 3 red , ripe tomatoes , cored , about 3/4 pound

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Input: 1 onion, preferably red, about 1/2 pound

1 onion , preferably red , about 1/2 pound

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Input: 2 sweet green peppers, about 1/2 pound

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Input: 6 ribs celery, about 1/4 pound

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Input: 2 small cans of tuna


Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 2 tablespoons finely chopped fresh herbs, such as basil, parsley and dill

2 tablespoons finely chopped fresh herbs , such as basil , parsley and dill

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Input: 1/2 cup olive oil


Input: 2 tablespoons imported mustard


Input: 4 teaspoons red-wine vinegar


Input: 1/2 cup safflower oil


Input: 2 teaspoons egg yolk


Input: 6 rounds pita bread


Input: 2 red, ripe tomatoes, cored and cut into wedges, for garnish

2 red , ripe tomatoes , cored and cut into wedges , for garnish

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Input: 2/3 cup herb mayonnaise (see recipe)

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Input: Freshly ground pepper to taste

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Input: 3 cups finely shredded romaine lettuce leaves

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Input: 1/2 pound mozzarella


Input: Salt to taste, if desired

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Input: 3/4 pound zucchini, trimmed and cut into 1/2-inch cubes

3/4 pound zucchini , trimmed and cut into 1/2-inch cubes

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Input: 3/4 pound sweet peppers, preferably yellow and red

3/4 pound sweet peppers , preferably yellow and red

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Input: 1 1/2 pounds link sausages (see note)

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Input: 1 tablespoon rum or more, to taste

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Input: Whipped cream (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/8 teaspoon nutmeg


Input: 1 teaspoon minced lemon zest


Input: 1 tablespoon vanilla extract


Input: 1/8 teaspoon allspice


Input: 3/4 cup shortening


Input: 1 teaspoon cinnamon


Input: 1/4 cup sugar


Input: 1 1/2 teaspoons ground sage


Input: 1 teaspoon salt


Input: 1 teaspoon baking powder


Input: 1 teaspoon freshly ground pepper


Input: 3 eggs


Input: 1 cup buttermilk


Input: 1 cup milk


Input: 1 cup fresh corn kernels


Input: 1 1/2 cups unsalted butter, at room temperature, plus some for greasing the pan

1$1/2 cups unsalted butter , at room temperature , plus some for greasing the pan

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Input: 3 cups flour, plus some for dusting the pan

3 cups flour , plus some for dusting the pan

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Input: 8 ounces cream cheese, at room temperature

8 ounces cream cheese , at room temperature

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Input: 1 cup dark corn syrup


Input: 3 eggs, lightly beaten


Input: 1 cup semisweet chocolate chips


Input: 1 1/2 cups pecans


Input: 6 tablespoons ice water, approximately

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Input: 1/4 teaspoon mace


Input: 1/4 teaspoon nutmeg


Input: Salt and freshly ground pepper to taste

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Input: 1 1/2 pounds fresh spinach, washed and dried

1$1/2 pounds fresh spinach , washed and dried

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Input: 3 tablespoons vegetable oil, plus some for greasing the skillet

3 tablespoons vegetable oil , plus some for greasing the skillet

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Input: 2 2/3 cups yellow cornmeal


Input: 1 cup all-purpose flour


Input: 1 cup plus 2 teaspoons sugar

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Input: 2 cups sifted all-purpose flour