Input: 1 egg yolk, lightly beaten in a small bowl

1 egg yolk , lightly beaten in a small bowl

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices of country bread or French bread, about 1/4 inch thick, toasted or fresh

4 slices of country bread or French bread , about 1/4 inch thick , toasted or fresh

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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 heavy cream


Input: 1/2 cup half-and-half


Input: 2 teaspoons Worcestershire sauce


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons chopped scallions, white only

4 tablespoons chopped scallions , white only

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons dry sherry


Input: 2 tablespoons butter


Input: 2 teaspoons curry powder


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound linguine or other long pasta

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: 1 pound lump crab meat or Dungeness or king crab

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter, optional


Input: 1 cup or more mixed herbs, like parsley, dill, chervil, basil, tarragon, thyme, oregano, marjoram or mint

1 cup or more mixed herbs , like parsley , dill , chervil , basil , tarragon , thyme , oregano , marjoram or mint

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

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

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


Input: 1 teaspoon minced garlic


Input: 2 tablespoons grated Parmesan cheese


Input: 3 tablespoons olive oil


Input: 1/4 cup olive oil, or more to taste

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: 1 tablespoon chopped fresh oregano, or 2 teaspoons dried

1 tablespoon chopped fresh oregano , or 2 teaspoons dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 1 cup finely chopped onions


Input: 3 small zucchini, about 3/4 pound

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: 3 ripe plum tomatoes, about 1/2 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 medium-size green pepper, cored, seeded and coarsely chopped

1 medium-size green pepper , cored , seeded and coarsely chopped

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT O 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: 1/4 cup dry white 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: 1/2 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 4 tablespoons chopped shallots


Input: 1/2 pound mushrooms, sliced


Input: Mushroom sauce


Input: 4 tablespoons chopped fresh herbs, like parsley, dill, coriander or a combination of several

4 tablespoons chopped fresh herbs , like parsley , dill , coriander or a combination of several

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

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

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


Input: 1/2 cup yogurt, drained in cheesecloth or strainer

1/2 cup yogurt , drained in cheesecloth or strainer

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cumin


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: 1/8 teaspoon Tabasco sauce


Input: 1/4 teaspoon grated nutmeg


Input: 1 1/2 cups fine fresh bread crumbs

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 pounds ground veal


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces mizuna


Input: 1 teaspoon olive oil


Input: 1 teaspoon balsamic vinegar


Input: 1 teaspoon honey mustard


Input: 1 tablespoon butter


Input: 4 tablespoons finely chopped onion


Input: 3/4 cup instant or fine ground polenta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces Parmigiano Reggiano


Input: 3 cups no-salt-added chicken stock


Input: 16 ounces whole zucchini


Input: 1 tablespoon olive oil


Input: 16 ounces whole red pepper or 14 ounces ready-cut chopped pepper (4 cups)

16 ounces whole red pepper or 14 ounces ready-cut chopped pepper ( 4 cups )

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

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

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


Input: 4 tablespoons honey


Input: Salt to taste


Input: 4 sprigs fresh thyme, or 1 teaspoon dried

4 sprigs fresh thyme , or 1 teaspoon dried

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: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 2 teaspoons ground cumin


Input: 2 tablespoons chopped fresh oregano, or 1 tablespoon dried

2 tablespoons chopped fresh oregano , or 1 tablespoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Tabasco sauce, or to taste

1 tablespoon Tabasco sauce , or to taste

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon red pepper flakes


Input: 3 tablespoons lemon juice


Input: 1 tablespoon chili powder


Input: 1 tablespoon ground coriander


Input: 1/4 cup Worcestershire sauce


Input: 1 6-ounce can tomato paste

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


Input: 1/2 cup red-wine vinegar


Input: 2 tablespoons finely chopped garlic


Input: 1 28-ounce can crushed tomatoes

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


Input: 2 tablespoons olive oil


Input: 1 1/2 cups finely chopped onions


Input: 3 tablespoons heavy cream


Input: 1 tablespoon olive oil


Input: Sea salt


Input: Freshly ground black pepper


Input: 1 medium onion, cut into quarters

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 dry vermouth


Input: 2 poussins (2 1/2 pounds each)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup thyme leaves


Input: Grated zest of 1 orange

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


Input: 1 tablespoon aniseed


Input: 1/4 cup Dijon mustard


Input: 1/3 cup semisweet chocolate chips


Input: 1/2 cup chopped honey-roasted peanuts or other nuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon baking soda


Input: 2 cups flour


Input: 3 very ripe bananas (medium size), mashed

3 very ripe bananas ( medium size ) , mashed

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: 1/2 cup sugar


Input: 1/2 cup unsalted butter


Input: 1/2 teaspoon cinnamon


Input: 6 tablespoons flour


Input: 1/2 cup sugar


Input: 1/4 cup butter


Input: 1 teaspoon freshly grated ginger


Input: Grated zest of 1 lemon


Input: Grated zest of 1 orange


Input: 4 cups shredded cabbage


Input: 3 Granny Smith apples, about 1 1/2 pounds

3 Granny Smith apples , about 1$1/2 pounds

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon lemon juice


Input: 1/2 teaspoon salt


Input: 1/4 cup sweet pickled Vidalia onions, finely chopped

1/4 cup sweet pickled Vidalia onions , finely chopped

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons prepared mustard, Dijon-style

2 tablespoons prepared mustard , Dijon-style

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 1/2 teaspoon salt


Input: 2 tablespoons white pepper, or to taste

2 tablespoons white pepper , or to taste

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 teaspoon chopped parsley


Input: 1/2 pound medium black olives (nicoise)

1/2 pound medium black olives ( nicoise )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: 1/2 cup white wine


Input: 12 large mussels


Input: 1 pound medium shrimp


Input: 1/4 teaspoon crushed red pepper


Input: 1 pound linguine


Input: 1/4 cup mayonnaise


Input: 2 tablespoons sour cream


Input: 1 tablespoon capers


Input: 2 cloves garlic, chopped


Input: Small amount of olive oil

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


Input: 1 can (1 1/2 pounds) Italian plum tomatoes, drained and squeezed

1 can ( 1$1/2 pounds ) Italian plum tomatoes , drained and squeezed

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

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

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


Input: 1/3 cup Scotch


Input: 1/4 cup brown sugar


Input: 1/4 cup soy sauce


Input: 2 tablespoons Dijon mustard


Input: 1 teaspoon Worcestershire sauce


Input: 1 onion, chopped


Input: 4 New York strip sirloin steaks, approximately 12 ounces each

4 New York strip sirloin steaks , approximately 12 ounces each

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped onion


Input: 2 tablespoons finely chopped dill


Input: 3 drops Worcestershire sauce


Input: Salt and pepper to taste

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


Input: 2 cups heavy cream


Input: 1 quart milk


Input: 2 tablespoons butter


Input: 1 large Idaho potato, peeled and cut in 1/2-inch dice

1 large Idaho potato , peeled and cut in 1/2-inch dice

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT 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 cup finely chopped onion


Input: 1 leek, cut in julienne style

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated horseradish mixed with a little vinegar

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 dozen cherrystone clams


Input: 3 eggs, separated


Input: 1 1/2 tablespoons white vinegar


Input: 2 carrots, peeled and cut in julienne style

2 carrots , peeled and cut in julienne style

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh parsley, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced fresh tarragon


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry kosher-for-Passover wine


Input: 1/2 cup matzoh meal


Input: 5 cups fish stock


Input: 2 heads cabbage


Input: 1 tablespoon vegetable oil


Input: 1 medium-size onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound whitefish fillets


Input: 1/2 pound pike fillets


Input: 1/2 pound carp fillets


Input: 1 cup fish stock


Input: 4 brook trout, boned and skinned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, chopped

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


Input: 1 1/2 pound whitefish fillet in 1-inch dice

1$1/2 pound whitefish fillet in 1-inch dice

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: 1/2 pound pike fillets in 1-inch dice

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: 1/2 pound carp fillets in 1-inch dice

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: 2 eggs


Input: 2 leeks, white part only, cleaned and chopped

2 leeks , white part only , cleaned and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 4 scallions with long, fresh-looking leaves

4 scallions with long , fresh-looking leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped basil


Input: 1/2 pound whitefish fillets


Input: 1 egg


Input: Pinch of nutmeg


Input: 1/2 cup fish stock


Input: 2 tablespoons matzoh meal


Input: 2 cups shelled peas (If fresh peas are not available, frozen peas may be used.)

2 cups shelled peas ( If fresh peas are not available , frozen peas may be used. )

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

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

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


Input: 4 small white onions, peeled and sliced

4 small white onions , peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 Boston lettuce leaves, shredded

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


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 tablespoon fresh lemon juice


Input: 1/4 cup finely chopped parsley


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped parsley


Input: 3/4 pound carrots, peeled and sliced

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 bunch leeks,white part only, cleaned and sliced

1 bunch leeks , white part only , cleaned and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon flour or cornstarch


Input: 1/4 cup water


Input: 2 tablespoons butter


Input: Pinch of sugar


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 tablespoons butter


Input: 1 1/2 pounds medium-size sea scallops


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons finely chopped shallots


Input: 4 ripe plum tomatoes, about 1 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg yolk, lightly beaten

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: 4 to 5 tart apples, like gala or Granny Smith, peeled, cored and quartered

4 to 5 tart apples , like gala or Granny Smith , peeled , cored and quartered

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

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

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


Input: 3 tablespoons unsalted butter


Input: 1/2 cup sugar


Input: 5 tablespoons chilled unsalted butter, cut into small cubes

5 tablespoons chilled unsalted butter , cut into small cubes

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon heavy cream


Input: 1/4 teaspoon salt


Input: 1 large egg


Input: 1 cup sifted all-purpose flour


Input: 2 tablespoons lemon juice


Input: 1 bunch fresh sage


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 1 tablespoon unsalted butter


Input: 4 large Idaho potatoes


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons clarified butter


Input: 12 scallions


Input: 1/2 tablespoon unsalted butter


Input: 1/2 tablespoon olive oil


Input: 1/2 teaspoon coarse sea salt, or to taste

1/2 teaspoon coarse sea salt , or to taste

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: 6 tablespoons olive oil


Input: 4 rib veal chops


Input: 2 to 3 cups shredded cooked chicken

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped cilantro leaves


Input: Salt and pepper to taste

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


Input: Chili powder or paprika to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small clove garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces peeled walnuts, about 1 cup

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: 1/2 teaspoon sugar


Input: 2 ounces French or Italian bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk or stock


Input: 1/8 teaspoon cayenne, or to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 2 limes


Input: 1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce

1 tablespoon fish sauce ( nam pla , available at Asian markets ) or soy sauce

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 B-COMMENT I-COMMENT B-NAME

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

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


Input: 1 medium cucumber, peeled, cut in half lengthwise, seeded and diced

1 medium cucumber , peeled , cut in half lengthwise , seeded and diced

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 cup torn fresh mint leaves (trimmed, washed and dried)

1 cup torn fresh mint leaves ( trimmed , washed and dried )

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

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

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


Input: 1/4 cup minced red onion


Input: 8 ounces beef tenderloin or sirloin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups torn Boston or romaine lettuce, mesclun or any salad greens mixture (trimmed, washed and dried)

4 cups torn Boston or romaine lettuce , mesclun or any salad greens mixture ( trimmed , washed and dried )

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

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

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

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


Input: Lemon juice or balsamic vinegar (optional)

Lemon juice or balsamic vinegar ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: About 1 teaspoon capers (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Anchovy fillets, rinsed if salted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra virgin olive oil to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 2 or 3 lemons

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 roasted red or yellow bell peppers, peeled, stemmed and seeded

4 roasted red or yellow bell peppers , peeled , stemmed and seeded

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

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


Input: 2 tablespoons sherry or balsamic vinegar, or to taste

2 tablespoons sherry or balsamic vinegar , or to taste

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME B-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 cups coarsely chopped watercress, trimmed, washed and dried

3 cups coarsely chopped watercress , trimmed , washed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil, more for tossing

1/4 cup extra virgin olive oil , more for tossing

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1/2 cup pearl barley (free of husk)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 ounces goat cheese


Input: 1/2 teaspoon minced fresh tarragon or 1/4 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 4 to 6 cups mesclun or other greens, trimmed, washed and dried

4 to 6 cups mesclun or other greens , trimmed , washed and dried

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

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

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


Input: 5 tablespoons sugar


Input: 3 large eggs


Input: 3 tablespoons unbleached all-purpose flour


Input: 2 cups whole milk


Input: 4 medium beets, about 1 1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil, more as necessary

2 tablespoons extra virgin olive oil , more as necessary

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons Armagnac or Cognac


Input: 1 teaspoon unsalted butter for the baking dish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon unbleached all-purpose flour for the baking dish

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 creme fraiche or heavy cream

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces Gruyere cheese, freshly grated

10 ounces Gruyere cheese , freshly grated

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound dried prunes, pitted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground nutmeg and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bay leaves


Input: 2 cups water


Input: Sea salt to taste


Input: 3 cloves garlic, peeled and minced

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 cups milk


Input: 5 tomatoes, cored, peeled, seeded and chopped

5 tomatoes , cored , peeled , seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds medium-sized russet potatoes, peeled and sliced very thinly

3 pounds medium-sized russet potatoes , peeled and sliced very thinly

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 pounds large boiling potatoes


Input: 2 bottles dry white wine, such as a French Riesling

2 bottles dry white wine , such as a French Riesling

B-QTY B-UNIT 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 YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 bay leaves


Input: 1 bunch fresh thyme or several teaspoons 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: 6 carrots, peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 onions, peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large, whole head garlic, cloves peeled and halved

1 large , whole head garlic , cloves peeled and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt and freshly ground black pepper to taste

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: A small handful of fresh chives, minced

A small handful of fresh chives , minced

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leg of lamb, bone in, 6 to 7 pounds, carefully trimmed of excess fat

1 leg of lamb , bone in , 6 to 7 pounds , carefully trimmed of excess fat

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


Input: 8 slices whole-wheat bread


Input: 1/2 cup creme fraiche or sour cream

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces Comte or Gruyere cheese, freshly grated

4 ounces Comte or Gruyere cheese , freshly grated

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces fresh mushrooms, washed and thinly sliced

3 ounces fresh mushrooms , washed and thinly sliced

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 ounce dried morels


Input: 1 tablespoon unsalted butter


Input: 1 cup boiling water


Input: 1/2 cup cold water


Input: Whipped topping for garnish, if desired

Whipped topping for garnish , if desired

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: flour for dusting pan


Input: 1 package (3-ounce size) gelatin, any flavor

1 package ( 3-ounce size ) gelatin , any flavor

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Oil for greasing


Input: 1 package (2-layer size) white cake mix or pudding-included cake mix

1 package ( 2-layer size ) white cake mix or pudding-included cake mix

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

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

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


Input: 1/2 ounce fresh lemon juice


Input: 3/4 ounce fresh grapefruit juice


Input: 1/2 ounce crème de cassis


Input: 1 ounce Plymouth Sloe Gin liqueur

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Arborio rice


Input: 1/4 cup dry white wine


Input: 4 tablespoons no-salt-added tomato paste


Input: 1 ounce gin


Input: 12 ounces whole yellow or red pepper or 11 ounces ready-cut pepper (2 to 2 1/2 cups)

12 ounces whole yellow or red pepper or 11 ounces ready-cut pepper ( 2 to 2$1/2 cups )

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

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

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


Input: 6 ounces smoked mussels


Input: 3 ounces whole onion or 2 ounces ready-cut onion ( 1/2 cup)

3 ounces whole onion or 2 ounces ready-cut onion ( 1/2 cup )

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

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

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


Input: Olive oil spray


Input: 4 to 5 cups fish stock, or mixture of fish stock and no-salt-added chicken stock

4 to 5 cups fish stock , or mixture of fish stock and no-salt-added chicken stock

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

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

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


Input: Juice of 1/2 lime


Input: 1 small carrot, 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: 1/2 stalk celery, halved


Input: 1 chipotle chili in adobo or small dried ancho chili

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: Salt


Input: 1/2 cup basmati rice


Input: 1 tablespoon minced scallion


Input: 2 teaspoons chopped cilantro


Input: 1/8 teaspoon black pepper


Input: 1 ripe mango or avocado

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


Input: 1 small 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: 2 teaspoons minced chervil or 1 teaspoon minced basil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces small dry black beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups filtered water


Input: 1 small bay leaf


Input: 1 teaspoon dried oregano


Input: 1 large clove garlic


Input: 1 ripe honeydew melon


Input: 1 to 1 1/2 cups buttermilk (or more)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon salt ( 3/4 teaspoon if using canned broth and milk)

1 teaspoon salt ( 3/4 teaspoon if using canned broth and milk )

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

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

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


Input: 1/8 teaspoon cayenne pepper


Input: 2 cups filtered water (if using canned broth, substitute milk for water)

2 cups filtered water ( if using canned broth , substitute milk for water )

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

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

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


Input: 10 medium to large ears corn, shucked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups homemade chicken broth or 1 17-ounce can chicken broth with 1/4 cup filtered water

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

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

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


Input: 2 sticks cinnamon, broken into pieces

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 bourbon (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 12 whole cloves


Input: 6 cups (about 2 bottles) robust, fruity, acidic wine (Beaujolais, cabernet sauvignon, merlot or zinfandel)

6 cups ( about 2 bottles ) robust , fruity , acidic wine ( Beaujolais , cabernet sauvignon , merlot or zinfandel )

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

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

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

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


Input: 12 allspice berries


Input: 1 1/2 quarts unfiltered sweet cider


Input: 1 large lemon, cut into 6 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: 1/2 cup sugar


Input: Tabasco sauce (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cloves garlic, peeled and sliced (2 tablespoons)

4 cloves garlic , peeled and sliced ( 2 tablespoons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds kale, collard greens or spinach, leaves cut into 2-inch pieces and stems into 1/2-inch pieces

1$1/2 pounds kale , collard greens or spinach , leaves cut into 2-inch pieces and stems into 1/2-inch pieces

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

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

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


Input: 2 onions (8 ounces), peeled and cut into 1-inch pieces

2 onions ( 8 ounces ) , peeled and cut into 1-inch pieces

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

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

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


Input: 8 ounces rind and trimmings from Virginia ham, pancetta or bacon, cut into 3/4-inch pieces

8 ounces rind and trimmings from Virginia ham , pancetta or bacon , cut into 3/4-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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 jalapeno pepper, seeded and coarsely chopped, (optional)

1 jalapeno pepper , seeded and coarsely chopped , ( optional )

B-QTY 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

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


Input: 1 teaspoon salt


Input: 6 cups cold water


Input: 1 pound dry black-eyed peas


Input: 6 lettuce leaves, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 1/2 teaspoon salt


Input: 3/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sour cream


Input: 1 1/2 tablespoons lemon juice


Input: 2 medium-size Red Delicious apples (12 ounces)

2 medium-size Red Delicious apples ( 12 ounces )

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 ribs celery (about 8 ounces), as white as possible

6 ribs celery ( about 8 ounces ) , as white as possible

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

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

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


Input: Salt and freshly ground pepper

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


Input: 1/2 cup orange juice (approximately)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups dried crumbled pumpernickel bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pear, peeled, cored and chopped

B-QTY B-NAME B-COMMENT I-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 persimmon, peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup raisins


Input: 2/3 cup finely chopped walnuts


Input: 1 tablespoon freshly grated orange peel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground coriander


Input: 1 apple, peeled, cored and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 1 cup minced onion


Input: 1 cup chopped onion


Input: 8 ounces mushrooms, sliced


Input: 2 tablespoons minced scallions


Input: 1 clove garlic, minced


Input: 4 tablespoons chopped parsley


Input: 1 teaspoon minced thyme


Input: 3 cups finely crumbled stale bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 2 tablespoons butter


Input: Salt and freshly ground pepper

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


Input: 1 cup whole buckwheat groats


Input: 1 egg, beaten


Input: 2 cups chicken stock


Input: 5 cups diced dried cornbread


Input: 6 tablespoons chicken stock (approximately)

6 tablespoons chicken stock ( approximately )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups chopped peeled winter squash or pumpkin

1$1/2 cups chopped peeled winter squash or pumpkin

B-QTY B-UNIT B-COMMENT I-COMMENT 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: 1 cup chopped red pepper


Input: 1/2 cup minced scallions


Input: 2 tablespoons minced fresh hot green chili pepper (canned jalapeno peppers can be substituted)

2 tablespoons minced fresh hot green chili pepper ( canned jalapeno peppers can be substituted )

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

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


Input: 2 tablespoons olive oil


Input: 1 1/2 cups chopped onion


Input: Cooked rice (optional)

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

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cloves garlic, peeled and sliced

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 heads fennel, halved through the core and sliced

2 heads fennel , halved through the core and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, white and light green parts only, halved lengthwise and sliced

2 leeks , white and light green parts only , halved lengthwise and sliced

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

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: 1/3 cup chopped green olives


Input: 1/4 cup green, Tuscan-style olive oil

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Champagne vinegar


Input: 1/4 cup lemon juice


Input: 1 cup white wine


Input: 2 sprigs rosemary


Input: Salt


Input: 1 tablespoon vegetable oil


Input: 1/2 teaspoon coriander


Input: 2 1/2 pounds pork belly


Input: 2 teaspoons black peppercorns


Input: 1/8 teaspoon chili flakes


Input: 1/2 teaspoon fennel seed


Input: 8 ounces button or crimini mushrooms, stems removed and caps sliced

8 ounces button or crimini mushrooms , stems removed and caps sliced

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: Cooked and buttered egg noodles (optional)

Cooked and buttered egg noodles ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter


Input: * cup yogurt


Input: 1 teaspoon Dijon mustard


Input: 1/2 cup white wine


Input: 3 medium yellow onions, peeled and sliced

3 medium yellow onions , peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon-style mustard


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: 3 tablespoons olive oil


Input: 4 duck legs


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 4 medium yellow onions, peeled and sliced

4 medium yellow onions , peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2$1/2 pounds beef chuck , cut into 1-inch cubes

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: 1 tablespoon chopped cilantro


Input: 2 teaspoons lime juice, more as needed

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 cup red wine


Input: 2 teaspoons minced serrano chili


Input: Peeled zest of 2 limes, pith removed and cut into thin strips

Peeled zest of 2 limes , pith removed and cut into thin strips

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

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

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


Input: 1/2 teaspoon saffron stems


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

2 sprigs fresh thyme , or 1/4 teaspoon dried

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: 4 drops Tabasco sauce


Input: 1 bay leaf


Input: 1 1/2 cups water


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 1 large bunch watercress


Input: 2 heads Belgian endive


Input: 1 tablespoon lemon juice


Input: 1 tablespoon red-wine vinegar


Input: 2 tablespoons finely chopped shallots


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

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

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

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

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


Input: 1/4 cup pignoli nuts


Input: 1 cup converted rice


Input: 1/3 cup finely chopped onions


Input: 2 tablespoons butter


Input: 1/4 cup dry sherry


Input: 3/4 cup heavy cream


Input: 1/3 pound mushrooms, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 pounds shrimp, shelled and deveined

1$3/4 pounds shrimp , shelled and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground 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 large savoy cabbage, cored, green leaves removed, and finely shredded (about 8 cups)

1 large savoy cabbage , cored , green leaves removed , and finely shredded ( about 8 cups )

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

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

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


Input: 2 tablespoons butter


Input: 1 1/2 cups minced leek greens


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 tablespoon fresh thyme leaves, chopped

1 tablespoon fresh thyme leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced shallots


Input: 1/2 cup celery leaves


Input: 1/2 cup julienned leek whites, about 1 1/2 inches long

1/2 cup julienned leek whites , about 1$1/2 inches long

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup vegetable oil


Input: 1 1/2 cups thinly sliced shallots


Input: 2 teaspoons melted butter


Input: 2 tablespoons butter, plus more for steamer

2 tablespoons butter , plus more for steamer

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: 8 black sea bass fillets, 4 ounces each, boneless, scales removed and skin left on

8 black sea bass fillets , 4 ounces each , boneless , scales removed and skin left on

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

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

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


Input: 1 tablespoon olive oil


Input: Pinch of sugar


Input: 2 cups fresh fava beans


Input: 2 tablespoons chopped fresh ginger


Input: 2 tablespoons minced fresh ginger


Input: 1/3 cup julienned fresh ginger


Input: 4 bunches watercress, stems left on (and one cup of watercress leaves removed and set aside for garnish)

4 bunches watercress , stems left on ( and one cup of watercress leaves removed and set aside for garnish )

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons minced shallots


Input: 2 cups thinly sliced white onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup white-wine vinegar


Input: 1 tablespoon of 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: 1/4 cup sugar


Input: 2 cups onions, peeled and sliced into 1/4-inch pieces on the bias

2 cups onions , peeled and sliced into 1/4-inch pieces on the bias

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

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 cups carrot, peeled and sliced into 1/4-inch pieces on the bias

2 cups carrot , peeled and sliced into 1/4-inch pieces on the bias

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

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 to 3 tablespoons vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups celery, sliced into 1/4-inch pieces on the bias

2 cups celery , sliced into 1/4-inch pieces on the bias

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 3 whole cloves


Input: 4 sprigs thyme


Input: 1 cup canned crushed tomatoes


Input: 2 cloves garlic, minced


Input: 2 cups dry white wine


Input: 2 ribs celery, sliced


Input: 3/4 cup diced carrots


Input: 1 cup chopped leek whites


Input: 1/3 cup vegetable oil


Input: 1 cup sliced onions


Input: 6 tablespoons port


Input: 1 tablespoon butter


Input: 3 cups mesclun or other mixed greens

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: 1/3 cup vegetable oil for cooking smelts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 pounds veal flank, trimmed and cut into strips 6 inches long and 2 inches wide (or boneless breast of veal cut the same way); there should be 8 strips

6 pounds veal flank , trimmed and cut into strips 6 inches long and 2 inches wide ( or boneless breast of veal cut the same way ) ; there should be 8 strips

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

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

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

NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN 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: Flour for dredging veal


Input: 5 tablespoons red-wine vinegar


Input: Pinch of sugar


Input: 3 large tomatoes (about 1 pound), cored, skinned, seeded and diced (1 3/4 cups)

3 large tomatoes ( about 1 pound ) , cored , skinned , seeded and diced ( 1$3/4 cups )

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

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

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


Input: 1/2 cup strawberries (about 4, stems removed) diced into 1/8-inch cubes)

1/2 cup strawberries ( about 4 , stems removed ) diced into 1/8-inch cubes )

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

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

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


Input: 3/4 pint vanilla ice cream, slightly softened

3/4 pint vanilla ice cream , slightly softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 fresh smelts or fresh sardines

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

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Input: 3/4 cup Cream of Wheat for dredging smelts

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

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Input: 3 tablespoons olive oil


Input: 3 tablespoons minced shallots


Input: 1/2 cup finely diced turnips


Input: 1/3 cup fresh lemon juice


Input: 3 cups fresh rhubarb, from the tender narrow end, sliced thinly on a bias (for garnish)

3 cups fresh rhubarb , from the tender narrow end , sliced thinly on a bias ( for garnish )

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

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

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Input: 1 vanilla bean, split lengthwise

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

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Input: 12 cups chopped fresh rhubarb, trimmed of leaves

12 cups chopped fresh rhubarb , trimmed of leaves

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

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Input: 2 cups sugar plus 3 tablespoons, or to taste

2 cups sugar plus 3 tablespoons , or to taste

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

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Input: 1/3 cup crushed hazelnuts


Input: 1 pint strawberries, rinsed, hulled, sliced and sweetened to taste

1 pint strawberries , rinsed , hulled , sliced and sweetened to taste

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

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Input: 2 tablespoons Grand Marnier


Input: Confectioners' sugar


Input: 1 tablespoon butter for greasing cookie sheet

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

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Input: 1/2 cup sugar


Input: 1/4 cup crushed almonds


Input: 1 vanilla bean, chopped on a bias into 1/4-inch sections

1 vanilla bean , chopped on a bias into 1/4-inch sections

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

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Input: 1/2 cup milk


Input: 2 eggs


Input: 1 teaspoon vanilla extract


Input: 3 tablespoons sugar


Input: Pinch of salt


Input: 2 large fennel bulbs


Input: Salt and freshly ground black pepper

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

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Input: 3 tablespoons butter


Input: 2/3 cup simmering chicken stock


Input: 4 tablespoons unseasoned bread crumbs


Input: 2 tablespoons butter


Input: 1/2 cup flour


Input: 3 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons coarsely chopped fresh mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound fresh fettuccine


Input: 1/3 cup finely chopped onion


Input: 2 ounces prosciutto, finely minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: 1 tablespoon butter


Input: Pastry for a 9-inch tart

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


Input: 2 tablespoons orange or lemon marmalade

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup shelled fresh peas


Input: 1 whole lemon


Input: 5 tablespoons sweet butter, melted and cooled

5 tablespoons sweet butter , melted and cooled

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

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Input: 1 tablespoon finely minced parsley


Input: 1 cup flour


Input: 2 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon finely minced parsley


Input: 1 tablespoon finely minced chives


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 egg


Input: 3 to 4 tablespoons milk


Input: 4 eggs


Input: 3/4 cup sugar


Input: 1/3 cup fresh lemon juice


Input: 1 tablespoon fresh lemon juice


Input: 1/2 pound hot sausage or chorizo

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

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Input: 1/2 pound fresh green beans, trimmed

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

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Input: 1/4 pound sugar snap peas


Input: Herbed dumpling batter (see next recipe)

Herbed dumpling batter ( see next recipe )

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sweet pork or chicken sausage

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

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Input: 2 teaspoons fresh thyme leaves


Input: 6 ounces fresh button mushrooms


Input: 18 small new potatoes


Input: 1 teaspoon cooking oil or butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size onion, chopped

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


Input: 2 medium-size leeks, well rinsed, trimmed and chopped

2 medium-size leeks , well rinsed , trimmed and chopped

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

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Input: 1 cup dry white wine


Input: 3 carrots, peeled and sliced 1/2-inch thick

3 carrots , peeled and sliced 1/2-inch thick

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

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Input: 5 cups well-seasoned chicken stock


Input: 6 cloves garlic, chopped


Input: 12 chicken wings


Input: 1 cup crumbled Maytag blue cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups peeled and cubed quince, pear, apple or persimmon

2 cups peeled and cubed quince , pear , apple or persimmon

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

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Input: Honey, for reheating tarts


Input: 1 cup raw walnuts or pecans

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

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Input: 1 large egg beaten with 2 teaspoons milk

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

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Input: 1 teaspoon finely chopped orange, lemon or lime zest

1 teaspoon finely chopped orange , lemon or lime zest

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

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Input: 1 1/2 teaspoons salt


Input: 3 large eggs


Input: 1 cup (2 sticks) plus 5 tablespoons butter, at room temperature

1 cup ( 2 sticks ) plus 5 tablespoons butter , at room temperature

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

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


Input: 2 tablespoons brown sugar


Input: 1 teaspoon plus 2 tablespoons coarsely chopped rosemary leaves

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

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Input: 6 tablespoons plus 1 teaspoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons warm milk


Input: 1 cup plus 1 1/2 tablespoons all-purpose flour

1 cup plus 1$1/2 tablespoons all-purpose flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 1/2 cups plus 2 tablespoons bread flour

2$1/2 cups plus 2 tablespoons bread flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 teaspoons active dry yeast


Input: Juice of one lemon


Input: 1/4 cup minced chives


Input: 1/2 cup freshly grated horseradish


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

1 Granny Smith apple , peeled , cored and grated

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 sprigs lovage (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Sea salt


Input: 15 black peppercorns


Input: 2 bay leaves


Input: 4 cloves garlic, peeled


Input: 8 branches flat-leaf parsley


Input: 4 branches fresh dill


Input: 2 celery stalks


Input: 1 leek, cut in half

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound beef bones


Input: 2 pieces beef triangle, each about 1 1/2 pounds

2 pieces beef triangle , each about 1$1/2 pounds

B-QTY 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


Input: 1 small celery root, scrubbed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large parsnip, scrubbed


Input: 3 large carrots, scrubbed


Input: 1/2 cup fresh orange juice


Input: 1 tablespoon grated orange peel


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 large onion, halved horizontally but not peeled

1 large onion , halved horizontally but not peeled

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

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Input: 2 tablespoons butter


Input: 1 teaspoon sugar


Input: 1 1/2 pounds baby turnips (with their leaves on if possible)

1$1/2 pounds baby turnips ( with their leaves on if possible )

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

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Input: 2 tablespoons unsalted butter


Input: 2 shallots or scallions, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 1 tablespoon parsley, chopped


Input: 1 1/2 pounds young white turnips


Input: 9 tablespoons butter


Input: 5 to 6 shallots peeled and sliced into thin rings

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

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Input: 2 large yellow turnips (rutabagas), about four pounds

2 large yellow turnips ( rutabagas ) , about four pounds

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

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Input: 2 teaspoons kosher salt


Input: 1 cup milk


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 2 tablespoons finely chopped parsley


Input: 1 1/2 cups light vegetable or olive oil

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

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Input: 4 tablespoons capers drained


Input: 2 tablespoons red wine vinegar


Input: 1 teaspoon balsamic vinegar


Input: 4 tablespoons chopped parsley


Input: 1 tablespoon butter


Input: 1/2 cup white onions thinly sliced

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

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Input: 3 tablespoons vegetable or canola 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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds russet, Idaho or Washington potatoes

1$1/4 pounds russet , Idaho or Washington potatoes

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

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Input: 1 large sweet red pepper


Input: 2 tablespoons vegetable oil


Input: 4 tablespoons butter


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: 1/3 cup flour for dredging


Input: 1 1/4 pounds calf's liver, cut into 4 slices

1$1/4 pounds calf's liver , cut into 4 slices

B-QTY 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


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: 2 tablespoons finely chopped shallots


Input: 3 tablespoons corn, peanut or vegetable oil

3 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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Input: 1 tablespoon oil, preferably walnut oil, although corn oil may be used

1 tablespoon oil , preferably walnut oil , although corn oil may be used

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

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


Input: 2 tablespoons red-wine vinegar


Input: 1/2 small red cabbage, about 3/4 pound

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

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Input: 1 tablespoon Dijon-style mustard


Input: 1/2 small green cabbage, about 3/4 pound

1/2 small green cabbage , about 3/4 pound

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

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Input: 3/4 pound linguine


Input: 1/4 cup finely chopped fresh basil

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

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Input: Freshly ground pepper to taste


Input: 1/2 cup heavy cream


Input: 1/4 teaspoon dried hot red pepper flakes

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

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Input: 1 tablespoon finely minced garlic


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 olive oil


Input: 7 plum tomatoes, about 1 pound

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced shallots or scallions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced fresh parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds well-scrubbed mussels, the smaller the better

2 pounds well-scrubbed mussels , the smaller the better

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

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Input: Juice of 3 lemons


Input: Salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil as needed, about 2 tablespoons

Olive oil as needed , about 2 tablespoons

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 1/3 pound mushrooms, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 pounds large asparagus

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon red-wine vinegar


Input: 2 tablespoons Dijon mustard


Input: 1 tablespoon finely chopped garlic


Input: 4 tablespoons corn or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound green spinach noodles


Input: 1/3 cup heavy cream


Input: 1/2 teaspoon freshly grated nutmeg


Input: 4 tablespoons grated Parmesan cheese


Input: 2 small firm, ripe avocados

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

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Input: 1 tablespoon fresh lemon juice


Input: 3 tablespoons olive oil


Input: 1/4 cup flour


Input: 1 teaspoon finely chopped garlic


Input: 2 teaspoons chopped fresh sage or 1 teaspoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground ginger


Input: 1 tablespoon finely chopped tarragon leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped mint leaves


Input: 6-8 outer leaves from a head of green lettuce

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter, softened

3 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons finely chopped tarragon leaves (reserve the stems)

1$1/2 tablespoons finely chopped tarragon leaves ( reserve the stems )

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

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Input: 1 shallot, minced


Input: 1 teaspoon lemon zest


Input: 1 teaspoon lemon juice


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 free-range chicken (about 3 1/2 pounds)

1 free-range chicken ( about 3$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup thinly sliced onions


Input: 1 tablespoon olive oil


Input: 1 tablespoon butter


Input: 1 pound chicken livers


Input: 2 tablespoons lemon juice


Input: 1/2 cup sugar


Input: 4 cups pitted fresh or frozen cherries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced tarragon leaves


Input: 1/2 cup chives, cut into 1-inch lengths

1/2 cup chives , cut into 1-inch lengths

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Input: 1/2 small red onion, very thinly sliced

1/2 small red onion , very thinly sliced

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Input: 6 small kirby cucumbers, peeled, halved and thinly sliced

6 small kirby cucumbers , peeled , halved and thinly sliced

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Input: 2 pints (about 1 1/2 pounds) red or yellow cherry tomatoes, halved

2 pints ( about 1$1/2 pounds ) red or yellow cherry tomatoes , halved

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Input: 1 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: 2 tablespoons Champagne vinegar


Input: 1 tablespoon minced shallot


Input: 6 tablespoons extra-virgin olive oil


Input: 2 tablespoons minced tarragon leaves


Input: Freshly ground black pepper to taste

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Input: 2 tablespoons minced flat-leaf parsley


Input: 4 shallots, finely chopped


Input: 2 tablespoons butter


Input: 3/4 cup orzo


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

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Input: Tarragon leaves for garnish


Input: 3/4 cup wild rice


Input: 2 tablespoons unsalted butter


Input: 1/4 pound haricots verts


Input: 2 lobsters, 3 pounds each

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Input: 8 stalks asparagus


Input: Salt


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup olive oil


Input: 3 sprigs fresh lemon thyme


Input: 1 cup white wine


Input: 4 cloves garlic, peeled


Input: 5 sprigs fresh tarragon


Input: 2/3 cup sugar


Input: 2 tablespoons berry-flavored liqueur (raspberry, strawberry, blackberry or cassis)

2 tablespoons berry-flavored liqueur ( raspberry , strawberry , blackberry or cassis )

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Input: 1 baked brioche loaf


Input: 4 pints fresh berries, preferably a mixture of berries

4 pints fresh berries , preferably a mixture of berries

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Input: 1 lemon, halved


Input: 8 fresh halved artichoke bottoms


Input: 1 pint heavy cream


Input: Pinch of nutmeg


Input: Vanilla ice cream or softly whipped cream (optional)

Vanilla ice cream or softly whipped cream ( optional )

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Input: 1 1/2 cups apricot nectar


Input: 2 tablespoons grated orange peel


Input: 4 large eggs


Input: 1 baked brioche loaf


Input: 6 tablespoons brown sugar


Input: 3 pounds ripe apricots


Input: 1/2 cup brandy


Input: 14 tablespoons very soft unsalted butter

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Input: 1 tablespoon milk


Input: 8 tablespoons unsalted butter


Input: 5 large eggs plus 1 egg yolk, at room temperature

5 large eggs plus 1 egg yolk , at room temperature

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Input: 2 teaspoons salt


Input: 1/4 cup warm water (110 degrees)

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Input: 2 tablespoons sugar


Input: 5 cups all-purpose flour (approximately)

5 cups all-purpose flour ( approximately )

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Input: 1 large egg yolk


Input: 1 tablespoon Dijon mustard


Input: 3/4 cup vegetable oil


Input: 1/4 cup, plus 2 tablespoons whole milk yogurt

1/4 cup , plus 2 tablespoons whole milk yogurt

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Input: 2 packages active dry yeast


Input: 1 2 3/4 pound chicken, with neck, rinsed and patted dry

1 2$3/4 pound chicken , with neck , rinsed and patted dry

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Input: 3 tablespoons fresh lime juice, or more to taste

3 tablespoons fresh lime juice , or more to taste

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Input: 2 scallions, thinly sliced


Input: 1 1/2 avocados


Input: Coarse sea salt


Input: 1 medium bulb fennel, with leaves

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Input: 8 cloves of whole unpeeled garlic, plus 1/2 clove garlic, peeled and chopped

8 cloves of whole unpeeled garlic , plus 1/2 clove garlic , peeled and chopped

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Input: 1 teaspoon black peppercorns


Input: 1 1/4 cups vegetable oil


Input: Sea salt and ground black pepper

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