Input: 1/2 cup sugar


Input: 1/2 pound dried apricots


Input: 2 1/2 cups dry white wine


Input: 1/4 cup bourbon


Input: 4 egg yolks


Input: 3/4 cup heavy cream


Input: 3/4 cup milk


Input: 1 tablespoon vanilla extract


Input: 1 tablespoon vanilla extract


Input: 1 cup chopped dried cranberries


Input: Pinch of salt


Input: 1 tablespoon confectioners' sugar


Input: 1/3 cup sugar


Input: 4 eggs


Input: Grated peel of 1 orange

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


Input: 3/4 cup sugar


Input: 1 cup milk


Input: 3 cups heavy cream


Input: 1/4 teaspoon salt


Input: 1 cup cream


Input: 1 12-inch loaf brioche bread, cut into 12 slices

1 12-inch loaf brioche bread , cut into 12 slices

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

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Input: 1 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 cups all-purpose flour


Input: 1 1/2 teaspoon baking soda


Input: 2 eggs


Input: 1 1/2 tablespoon vanilla extract


Input: 1/2 teaspoon kosher salt


Input: Large pinch of ground nutmeg (optional)

Large pinch of ground nutmeg ( optional )

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

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Input: 1 cup water


Input: 6 ounces butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups sugar


Input: 1/8 teaspoon lemon extract


Input: 1 teaspoon vanilla extract


Input: 1 tablespoon fresh orange juice


Input: 1/4 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup light cream


Input: 1/3 cup whole milk


Input: 1 cup sugar


Input: 2 cups cooked, mashed and sieved sweet potatoes (about 2 large or 3 small sweet potatoes)

2 cups cooked , mashed and sieved sweet potatoes ( about 2 large or 3 small sweet potatoes )

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

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


Input: Pinch of ground nutmeg


Input: 3 eggs, beaten


Input: 3 to 4 tablespoons chilled orange juice

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

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Input: 1 teaspoon sugar


Input: 1/2 teaspoon grated orange rind


Input: 1/2 cup chilled vegetable shortening, cut into small pieces

1/2 cup chilled vegetable shortening , cut into small pieces

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

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Input: 1/4 cup chilled unsalted butter, cut into small pieces

1/4 cup chilled unsalted butter , cut into small pieces

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

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Input: 1/2 teaspoon kosher salt


Input: 1/2 teaspoon baking soda


Input: 2 teaspoons unsalted butter


Input: Freshly ground pepper to taste

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


Input: 1 wild turkey, 13 to 15 pounds

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

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Input: Kosher salt and freshly ground pepper to taste

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

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Input: 2 quarts buttermilk


Input: 1 cup chopped onion


Input: 1 cup chopped celery


Input: 2 teaspoons paprika


Input: 2 slices white bread, torn into small pieces

2 slices white bread , torn into small pieces

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

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Input: 1 cup sherry


Input: 1 tablespoon unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup all-purpose flour


Input: 2 cups whole milk


Input: Kosher salt and freshly ground pepper to taste

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

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Input: 1 1/4 cups all-purpose flour, plus flour for sprinkling the surface

1$1/4 cups all-purpose flour , plus flour for sprinkling the surface

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

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Input: 1/2 cup buttermilk


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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

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Input: 2 1/2 teaspoons kosher salt


Input: 1 1/4 pounds white boiling potatoes (about 4 large), peeled and sliced

1$1/4 pounds white boiling potatoes ( about 4 large ) , peeled and sliced

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

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Input: 3 tablespoons sugar


Input: 3 tablespoons unsalted butter, plus butter for greasing the bowl

3 tablespoons unsalted butter , plus butter for greasing the bowl

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

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Input: 2 cups whole milk


Input: 4 packages active dry yeast


Input: About 5 1/2 cups sifted all-purpose flour

About 5$1/2 cups sifted all-purpose flour

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

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Input: 2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: Minced green onions and chopped peanuts for garnish (optional)

Minced green onions and chopped peanuts for garnish ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups chicken broth, homemade or low-sodium canned

4 cups chicken broth , homemade or low-sodium canned

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

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Input: 2 cups finely chopped peanuts


Input: 2 tablespoons all-purpose flour


Input: 2 14 1/2-ounce cans stewed tomatoes, undrained

2 14$1/2-ounce cans stewed tomatoes , undrained

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

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Input: 1/2 cup roughly chopped celery


Input: 1/2 cup roughly chopped onion


Input: 2 tablespoons minced fresh parsley


Input: 1 large sweet potato, peeled and cut into 1/2-inch cubes

1 large sweet potato , peeled and cut into 1/2-inch cubes

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

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Input: 2 tablespoons unsalted butter


Input: 1/8 teaspoon dried hot red pepper flakes

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

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Input: Salt to taste, if desired

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

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Input: 1/4 teaspoon freshly ground pepper


Input: 1 teaspoon sugar


Input: 1/4 cup red wine vinegar


Input: 2 tablespoons finely chopped parsley


Input: 5 red ripe tomatoes, about 1 1/4 pounds

5 red ripe tomatoes , about 1$1/4 pounds

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

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Input: 2 cups coarsely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 1/2 teaspoon finely minced garlic


Input: 2 tablespoons Cognac


Input: 2 tablespoons butter


Input: 1/4 pound mushrooms, thinly sliced, about 2 cups

1/4 pound mushrooms , thinly sliced , about 2 cups

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

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Input: 1 to 2 tablespoons kirsch


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

1$1/2 pounds ground lean beef , preferably sirloin

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

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Input: 1/4 pound Gorgonzola or other blue cheese, crumbled

1/4 pound Gorgonzola or other blue cheese , crumbled

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vanilla sugar


Input: 2 tablespoons red currant jelly


Input: 1 1/4 pound firm ripe dark purple plums

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

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Input: 1/2 cup cider vinegar


Input: 1/2 teaspoon sugar


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 10- to 11-inch short crust pastry shell, unbaked, chilled or frozen

1 10- to 11-inch short crust pastry shell , unbaked , chilled or frozen

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

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


Input: 1 bay leaf


Input: 1 1/2 tablespoons extra virgin olive oil

1$1/2 tablespoons extra virgin olive oil

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

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Input: 2 cups vegetable stock or water

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

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Input: Stems from 2 bunches Swiss chard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped cilantro leaves


Input: Freshly ground black pepper


Input: 6 eggs, optional


Input: 1 3/4 cups cooked chickpeas or 1 can, drained

1$3/4 cups cooked chickpeas or 1 can , drained

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

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Input: 5 cups, packed, very finely shredded Swiss chard leaves (about 1 bunch)

5 cups , packed , very finely shredded Swiss chard leaves ( about 1 bunch )

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

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


Input: Salt


Input: 1/3 cup extra virgin olive oil

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Input: 1 large onion, diced


Input: 4 cloves garlic, crushed


Input: 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick

1$1/2 pounds Yukon Gold potatoes , peeled and sliced 1/2 inch thick

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

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Input: Grated rind of 1 lemon (optional)

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

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Input: 1/2 pound slab bacon, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons granulated sugar


Input: 3 1/2 cups coarsely chopped walnuts


Input: 4 yolks of extra large eggs

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

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Input: 10 almonds, blanched and sliced in vertical quarters

10 almonds , blanched and sliced in vertical quarters

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

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Input: 1 large carrot, peeled and diced small

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

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Input: 2 ribs celery, diced small

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 cups dried white beans, soaked overnight and drained

2$1/4 cups dried white beans , soaked overnight and drained

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

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Input: 3 to 4 quarts chicken broth, homemade or low-sodium canned

3 to 4 quarts chicken broth , homemade or low-sodium canned

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

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Input: 4 1/2 cups water


Input: 1 1/2 cups granulated sugar


Input: 1 1/2 cups unblanched almonds


Input: 4 whites of extra large eggs

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

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Input: 1 8-ounce can tomato sauce

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


Input: 3 ripe, peeled plum tomatoes (optional)

3 ripe , peeled plum tomatoes ( optional )

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

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Input: steamed white rice


Input: 1 pound dried figs


Input: 2 teaspoons salt, or to taste

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

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Input: 1/2 teaspoon white pepper, to taste

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

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Input: 2 or 3 slices bacon or equivalent of salt pork

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

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Input: 1 duck, 4 to 6 pounds, with giblets

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

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Input: 1/4 cup slivered almonds


Input: 3 tablespoons apricot brandy or kirsch

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

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Input: 2 pounds halibut steaks about 1 1/4 inches thick, preferably 4 small- to medium- size steaks or two large ones

2 pounds halibut steaks about 1$1/4 inches thick , preferably 4 small- to medium- size steaks or two large ones

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


Input: 2 1/2 to 3 pounds lean chuck beef cut in 1-to-1 1/2-inch cubes

2$1/2 to 3 pounds lean chuck beef cut in 1-to-1$1/2-inch cubes

B-QTY O B-RANGE_END 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 NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup corn oil


Input: 2 large onions, sliced thin

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

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Input: Coarse salt


Input: 1 large ripe eggplant


Input: steamed white rice


Input: Lemon juice, optional and to taste

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

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Input: 1/2 teaspoon white pepper, or to taste

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

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Input: 2 teaspoons salt, or to taste

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

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Input: 1/2 cup fresh cilantro, chopped (optional)

1/2 cup fresh cilantro , chopped ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup fresh dill, chopped

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

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Input: 2 cups freshly chopped parsley


Input: 3 cups freshly chopped spinach leaves

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

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Input: 1 medium-size leek


Input: 2 large onions, sliced thin

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

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Input: About 3/4 cup corn oil


Input: 2 1/2 to 3 pounds lean beef chuck

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

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Input: 1/2 teaspoon white pepper, or to taste

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

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Input: 1 teaspoon salt, or to taste

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

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Input: 1/2 to 2/3 cup matzoh meal, or as needed

1/2 to 2/3 cup matzoh meal , or as needed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 extra large eggs, or as needed

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

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Input: 1 tablespoon corn or other light vegetable oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro (optional)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 6 scallions, with white and green portions chopped

6 scallions , with white and green portions chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup chopped dill


Input: 2 cups chopped parsley


Input: 3 cups chopped spinach leaves


Input: 30 bing cherries, with stems

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces semisweet baking chocolate


Input: Milk (optional)


Input: 4 ripe bananas


Input: 1/2 cup mayonnaise


Input: 1 tablespoon caraway seeds


Input: 2 tablespoons white-wine vinegar


Input: 1 head red cabbage


Input: Juice of 1 lemon


Input: 3/4 cup hot water


Input: 1 cup dark brown sugar


Input: 1 cup chopped almonds, toasted

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Input: 4 large apples


Input: 3 tablespoons sweet butter, softened, plus additional butter for the pan

3 tablespoons sweet butter , softened , plus additional butter for the pan

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Input: Vegetable oil for the pan


Input: 3 tablespoons bread crumbs (optional)

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Input: 1 large egg, lightly beaten

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Input: 1 teaspoon chopped onion or scallion

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Input: 3 teaspoons chopped parsley


Input: 1 6 1/8-ounce can white chunk tuna (oil- or water-packed), drained and finely chopped

1 6$1/8-ounce can white chunk tuna ( oil- or water-packed ) , drained and finely chopped

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Input: 1 cup loosely packed chopped parsley

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Input: 3 cloves garlic, minced


Input: 2/3 cup chopped celery (use the tender, inner stalks)

2/3 cup chopped celery ( use the tender , inner stalks )

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Input: Salt to tast


Input: 2 pounds stew beef (preferably round)

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Input: 3 large onions, chopped

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Input: 1/4 cup soy sauce


Input: About 1 cup vegetable oil for frying

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Input: 1 tablespoon butter


Input: 4 Idaho or russet potatoes, cut in 1/4-inch julienne (place in a bowl of cold water until ready to use)

4 Idaho or russet potatoes , cut in 1/4-inch julienne ( place in a bowl of cold water until ready to use )

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Input: 4 salmon fillets, 6 ounces each

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Input: 2 tablespoons olive oil


Input: 1/2 small onion, sliced

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Input: 6 ounces fresh chanterelles, cleaned and sliced

6 ounces fresh chanterelles , cleaned and sliced

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Input: 1 tablespoon sugar


Input: 1/2 teaspoon salt


Input: 2 tablespoons fresh lemon juice


Input: 3 tablespoons sour cream


Input: 2 large red bell peppers


Input: Coarse salt and freshly ground black pepper to taste

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Input: 4 1/2 tablespoons vegetable oil


Input: 4 medium-size boiling potatoes, peeled and cut into 1 1/2-by- 1/4-inch sticks

4 medium-size boiling potatoes , peeled and cut into 1$1/2-by- 1/4-inch sticks

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Input: 1 cup finely chopped onions


Input: 2 tablespoons unsalted butter


Input: 1 teaspoon powdered cinnamon


Input: 3/4 pound fresh wild mushrooms (like chanterelles or small boletes)

3/4 pound fresh wild mushrooms ( like chanterelles or small boletes )

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Input: 2 tablespoons confectioner's sugar


Input: 1 teaspoon freshly grated orange rind

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Input: 1 tablespoon candied orange peel


Input: 4 large eggs, separated

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Input: 4 tablespoons sugar


Input: pinch of salt


Input: 1 tablespoon flour


Input: 1 1/4 pounds fresh whole-milk ricotta


Input: 1/3 cup chopped fresh Italian parsley

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Input: 3 shallots


Input: 2 cloves garlic


Input: 1 dried Italian hot pepper (peperoncino)

1 dried Italian hot pepper ( peperoncino )

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Input: 1 28-ounce can Italian peeled tomatoes

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Input: 1 teaspoon kosher salt


Input: 10 grinds black pepper


Input: 1/4 cup chopped fresh basil (in winter use frozen if available)

1/4 cup chopped fresh basil ( in winter use frozen if available )

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Input: 1 medium onion


Input: 4 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: Oil for deep frying


Input: 1/4 cup confectioner's sugar, more if necessary

1/4 cup confectioner's sugar , more if necessary

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Input: 1/2 cup Italian olive oil (see note)

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Input: 1 cup flour


Input: 2 tablespoons sugar


Input: 2 tablespoons anise- or orange-flavored liqueur

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Input: 3 eggs


Input: 1 pound fresh whole-milk ricotta


Input: 1/2 teaspoon dried thyme


Input: 3 to 4 sage leaves (or 1/4 teaspoon dried sage)

3 to 4 sage leaves ( or 1/4 teaspoon dried sage )

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Input: 1 teaspoon freshly ground black pepper

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Input: 2 bay leaves


Input: 1 1/2 teaspoons salt


Input: 6 ounces smoked salmon, finely diced

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Input: Few drops of lemon juice

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Input: Freshly ground black pepper


Input: 2 tablespoons salmon caviar


Input: 1 duck, 3 1/2 to 4 pounds

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Input: 1 pound fresh pork butt, well streaked with fat

1 pound fresh pork butt , well streaked with fat

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Input: 2 1/2 cups dry white wine


Input: 6 ounces sweet butter


Input: 1 cup dry white wine, approximately

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Input: 1/4 cup olive oil


Input: 6 ounces fresh salmon fillet


Input: 1/4 cup finely chopped basil


Input: 1/4 cup finely chopped parsley


Input: Freshly ground pepper to taste

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Input: Salt to taste if desired

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


Input: 1/8 teaspoon dried red pepper flakes

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Input: 1 1/2 cups finely chopped onions


Input: 2 or 3 yellow squash, about 1/2 pound

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Input: 1/2 teaspoon chili powder


Input: 1/2 teaspoon ground turmeric


Input: 2 teaspoons chopped fresh or crushed dried rosemary leaves

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Input: 2 or 3 zucchini, about 1/2 pound

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Input: 1 or 2 small eggplant, about 1/2 pound

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Input: 2 tablespoons hot melted butter


Input: Freshly ground pepper to taste

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Input: Salt to taste if desired

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


Input: 1 teaspoon finely minced garlic


Input: 3 tablespoons freshly squeezed lime juice

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Input: 2 tablespoons olive oil


Input: 3 whole skinless, boneless chicken breasts, about 1 1/2 pounds

3 whole skinless , boneless chicken breasts , about 1$1/2 pounds

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Input: 3 tablespoons butter


Input: Freshly ground pepper to taste

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Input: 2 tablespoons finely chopped shallots


Input: Salt to taste


Input: 2 carrots, about 1/2 pound, trimmed and scraped

2 carrots , about 1/2 pound , trimmed and scraped

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Input: 2 medium-size white turnips, about 6 ounces, peeled

2 medium-size white turnips , about 6 ounces , peeled

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Input: 2 small zucchini, about 3/4 pound

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Input: 2 tablespoons olive oil


Input: 1 clove garlic, peeled and split

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Input: Salt and freshly ground pepper to taste

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Input: 1 bay leaf


Input: Salt and pepper to taste

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Input: 2 cups diced corned beef (or other leftover meat, such as roast beef)

2 cups diced corned beef ( or other leftover meat , such as roast beef )

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Input: 2 cups diced boiled potatoes


Input: 2 cups diced boiled beets


Input: 1 large onion, diced

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


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons capers


Input: 3 ounces butter


Input: 1 tablespoon vinegar


Input: 2 pounds skate, cut into 4 portions

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Input: 1 teaspoon peppercorns


Input: 1 lemon, sliced


Input: 3 sprigs parsley


Input: 1 onion, sliced


Input: 1/4 cup melted butter


Input: 1 3-4 pound roasting chicken

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


Input: Oil for greasing pan


Input: 1/2 cup finely diced hard pepperoni

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Input: 1 1/4 cups hot water (120 to 130 degrees)

1$1/4 cups hot water ( 120 to 130 degrees )

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Input: 2 tablespoons butter


Input: 1 package rapid-rise yeast


Input: 1 teaspoon salt if desired


Input: 3 1/2 cups flour


Input: 2 teaspoons sugar


Input: 2 1/2 cups hot water (120 to 130 degrees)

2$1/2 cups hot water ( 120 to 130 degrees )

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Input: 1 teaspoon sugar


Input: 2 teaspoons salt if desired


Input: 2 1/4 cups hot water (120 to 130 degrees)

2$1/4 cups hot water ( 120 to 130 degrees )

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Input: 2 cups whole-wheat flour


Input: 4 cups all-purpose flour


Input: 3 packages rapid-rise yeast


Input: 1 1/2 cups coarsely broken walnut meats

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Input: 2 tablespoons finely chopped fresh chives

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Input: 2 tablespoons finely chopped fresh basil or half the amount dried

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Input: 4 tablespoons finely chopped parsley


Input: 2 packages rapid-rise yeast


Input: 2 teaspoons salt if desired


Input: 1 teaspoon finely chopped fresh or dried rosemary

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Input: 6 cups flour, approximately


Input: 1 cup egg yolks (from about 12 eggs)

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Input: Plus 1 egg yolk


Input: 8 tablespoons butter plus butter for greasing a bowl and pans

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Input: 3 packages rapid-rise yeast


Input: 3/4 cup milk


Input: 4 to 4 1/2 cups flour


Input: 1/2 cup sugar


Input: 6 sun-dried tomatoes in oil, minced

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Input: 8 black Greek or Italian olives, pitted and chopped

8 black Greek or Italian olives , pitted and chopped

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Input: 1/4 teaspoon salt if desired


Input: Hot red pepper flakes to taste

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Input: Salt to taste


Input: 1/2 cup chopped red onion


Input: 1 bulb fresh fennel, finely chopped

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Input: 4 tablespoons white wine vinegar


Input: Juice of 2 lemons


Input: 2 large garlic cloves, minced

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Input: 1/2 cup extra-virgin olive oil


Input: 2 pounds squid, cleaned


Input: Salt and freshly ground black pepper

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Input: 2 tablespoons chopped fresh coriander leaves

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Input: 1 avocado, pitted, peeled and diced

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Input: 1/4 cup finely chopped scallions


Input: 1/2 cup chopped jicama, the tropical tuber

1/2 cup chopped jicama , the tropical tuber

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Input: 1/2 teaspoon ground cumin


Input: 1 small fresh green chili, seeded and chopped

1 small fresh green chili , seeded and chopped

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Input: Grated peel of one orange


Input: 2 cloves garlic, crushed


Input: Salt to taste


Input: 1 pound flounder fillets


Input: 7 tablespoons fresh orange juice


Input: 2 tablespoons cider vinegar


Input: 1/2 tablespoon chili powder


Input: 2 tablespoons extra-virgin olive oil


Input: Juice of 2 limes


Input: 1 whole egg


Input: 2 1/4 pounds apricots


Input: 3/4 cup powdered sugar


Input: 1 1/4 cups ground almonds


Input: 10 tablespoons unsalted butter, softened

10 tablespoons unsalted butter , softened

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Input: 2 egg yolks


Input: 2 1/2 cups water


Input: 1 vanilla bean


Input: 1 cup sugar


Input: 1/2 cup honey


Input: 1/2 pint blackberries


Input: 4 sprigs mint


Input: 1/2 pint blueberries


Input: 1/2 cup sugar


Input: 1/2 pint raspberries


Input: 1/2 pint raspberries


Input: 2 teaspoons cardamon seeds, tied in a cheesecloth

2 teaspoons cardamon seeds , tied in a cheesecloth

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Input: Juice 1/2 lemon


Input: 1 cup dry white wine


Input: 1/2 cup sugar


Input: 4 large ripe peaches


Input: Salt and freshly ground pepper to taste

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Input: 1 teaspoon chopped fennel


Input: 2 tablespoons pastis (Ricard or Pernod brand)

2 tablespoons pastis ( Ricard or Pernod brand )

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Input: 1 cup mayonnaise, preferably homemade with olive oil

1 cup mayonnaise , preferably homemade with olive oil

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

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Input: Coarse salt and freshly ground pepper to taste

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Input: 1 large onion


Input: 1/4 pound bacon


Input: 4 tomatoes


Input: Juice of 1/2 lemon


Input: 1/4 cup olive oil


Input: 6 bay leaves


Input: 1 sprig fennel leaves


Input: 1 sprig thyme


Input: 1 pound monkfish fillets


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 teaspoon chopped parsley


Input: 8 leaves basil


Input: 3 cloves garlic, finely chopped

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Input: 2 tablespoons olive oil


Input: 6 ounces tomatoes, peeled, seeded and chopped

6 ounces tomatoes , peeled , seeded and chopped

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

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Input: 1 tablespoon finely chopped shallot or onion

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Input: 1/4 cup dry white wine


Input: 50 to 60 mussels


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 tablespoon white-wine vinegar


Input: 1 teaspoon chopped fresh tarragon


Input: 1/4 cup peanut oil


Input: 4 large fillets of mackerel


Input: 1/2 cup milk


Input: 3 tablespoons vegetable shortening


Input: 1/4 teaspoon freshly ground pepper


Input: 3/4 teaspoon kosher salt


Input: 1 tablespoon baking powder


Input: 2 cups all-purpose flour, plus more for shaping

2 cups all-purpose flour , plus more for shaping

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Input: 1 medium onion, peeled, halved and thinly sliced

1 medium onion , peeled , halved and thinly sliced

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Input: 4 tablespoons cold unsalted butter


Input: Basil-flavored olive oil (available at specialty food stores)

Basil-flavored olive oil ( available at specialty food stores )

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Input: Basil-flavored olive oil (available at specialty food stores)

Basil-flavored olive oil ( available at specialty food stores )

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Input: 3/4 cup oil-cured black olives, pitted and coarsely chopped

3/4 cup oil-cured black olives , pitted and coarsely chopped

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Input: 3/4 cup pine nuts, toasted

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Input: 2 red and 2 yellow bell peppers, roasted, peeled, cored and cut into thin strips

2 red and 2 yellow bell peppers , roasted , peeled , cored and cut into thin strips

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Input: 2 tablespoons freshly grated Parmesan cheese

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Input: 1 tablespoon extra-virgin olive oil


Input: 1/4 teaspoon kosher salt


Input: 18 1/4-inch-thick slices French baguette, about 1 inch in diameter

18$1/4-inch-thick slices French baguette , about 1 inch in diameter

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Input: 2 teaspoons red wine vinegar


Input: 2 teaspoons extra-virgin olive oil


Input: 4 plum tomatoes, seeded and diced

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

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Input: 2 cups stemmed arugula, cut across into 1/4-inch-wide strips

2 cups stemmed arugula , cut across into 1/4-inch-wide strips

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

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Input: 3 tablespoons chopped Italian parsley


Input: 3/4 pound small pasta, like orecchiette or elbow macaroni

3/4 pound small pasta , like orecchiette or elbow macaroni

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

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Input: Freshly ground pepper to taste

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


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

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

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

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Input: 1 1/2 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 cup buttermilk


Input: 1/2 cup bread crumbs


Input: 1/4 cup blanched almonds


Input: 1 teaspoon chili oil


Input: 1 tablespoon finely minced fresh ginger

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Input: 1 tablespoon finely minced garlic


Input: 4 tablespoons minced flat-leaf parsley


Input: 1 tablespoon minced lemon zest


Input: 1 tablespoon minced orange zest


Input: 1 egg


Input: 1 cup milk


Input: 1/4 teaspoon chili-pepper sauce


Input: 1 cup flour


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1 bunch parsley


Input: 4 cups olive oil, for deep-fat frying

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Input: 1 bunch parsley


Input: 1 shallot


Input: 1/2 teaspoon kosher salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: Dash of cayenne pepper


Input: 1/2 teaspoon fresh lemon juice


Input: 1/2 pound sweet butter


Input: 2 pounds tart apples or crab apples, quartered, seeded but not peeled

2 pounds tart apples or crab apples , quartered , seeded but not peeled

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Input: 1 tablespoon rice-wine vinegar


Input: 1 bunch parsley plus one cup parsley, minced

1 bunch parsley plus one cup parsley , minced

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Input: 3 cups sugar


Input: 2 teaspoons lemon zest


Input: 2 teaspoons olive oil


Input: 8 ounces skinless boneless chicken breasts

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Input: 8 ounces whole onion or 7 ounces chopped (1 2/3 cups)

8 ounces whole onion or 7 ounces chopped ( 1$2/3 cups )

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Input: 1 clove garlic


Input: 1/2 cup bulgur


Input: 1/8 teaspoon cardamom


Input: 1/8 teaspoon coriander


Input: 1/8 teaspoon cumin


Input: 1 1/2 cups no-salt-added chicken stock


Input: 1 lemon to yield 1/4 teaspoon grated rind and 1 teaspoon juice

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Input: Few shakes salt


Input: Freshly ground black pepper to taste

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Input: 1 pound whole broccoli or 8 ounces florettes (3 1/2 to 4 cups)

1 pound whole broccoli or 8 ounces florettes ( 3$1/2 to 4 cups )

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Input: 1 tablespoon sesame seeds


Input: Fresh or frozen ginger to yield 2 teaspoons coarsely grated

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Input: 1 teaspoon toasted sesame oil


Input: 1 tablespoon dry sherry


Input: 1 teaspoon reduced-sodium soy sauce


Input: 1 tablespoon olive oil


Input: 1 medium onion, peeled and diced

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Input: Tabasco sauce


Input: 1/2 cup coarsely chopped cilantro


Input: 1/4 teaspoon kosher salt


Input: 1 1/2 pounds large shrimp, shelled and deveined

1$1/2 pounds large shrimp , shelled and deveined

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

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Input: 4 large bananas, peeled and cut across into 1/2-inch-thick slices

4 large bananas , peeled and cut across into 1/2-inch-thick slices

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

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Input: 1 cup unsweetened coconut flakes, lightly toasted

1 cup unsweetened coconut flakes , lightly toasted

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Input: 1 cup sliced almonds, toasted

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Input: 3 tablespoons fresh lemon juice


Input: 2 tablespoons canola oil


Input: 3 tablespoons minced fresh ginger


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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Input: 1 1/2 tablespoons fresh lime juice


Input: 6 cups chicken broth, homemade or low-sodium canned

6 cups chicken broth , homemade or low-sodium canned

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Input: 1 large head roasted garlic, cloves separated

1 large head roasted garlic , cloves separated

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Input: 1 1/2 tablespoons olive oil


Input: 2 1/4 cups unsweetened coconut milk


Input: 6 small sweet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch-thick pieces

6 small sweet potatoes ( about 3$1/2 pounds ) , peeled and cut into 1-inch-thick pieces

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

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Input: 1 cup shaved Parmesan cheese


Input: 2 tablespoons olive oil


Input: 3/4 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 18 1/4-inch-thick rounds French baguette, about 1 inch in diameter

18$1/4-inch-thick rounds French baguette , about 1 inch in diameter

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

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Input: 1 1/2 cups Italian parsley, very coarsely chopped

1$1/2 cups Italian parsley , very coarsely chopped

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Input: 6 tablespoons fresh lemon juice


Input: 1 pound slab bacon, cut into 3/4-inch-thick slices, then across into 1/4-inch-wide strips

1 pound slab bacon , cut into 3/4-inch-thick slices , then across into 1/4-inch-wide strips

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

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Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons chopped fresh rosemary


Input: 1 1/2 teaspoons chopped fresh thyme


Input: 3 quarts chicken broth, homemade or low-sodium canned

3 quarts chicken broth , homemade or low-sodium canned

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Input: 2 1/4 teaspoons kosher salt


Input: 1 cup sugar


Input: 1 cup fresh lemon verbena leaves, lightly packed

1 cup fresh lemon verbena leaves , lightly packed

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Input: 1 tablespoon olive oil


Input: 3 cloves garlic, peeled and minced

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Input: 2 medium onions, peeled and diced

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Input: 3 cups dried navy beans, soaked overnight and drained

3 cups dried navy beans , soaked overnight and drained

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Input: 3 cups water


Input: 1 bottle light, fruity white wine, like gewurztraminer or riesling

1 bottle light , fruity white wine , like gewurztraminer or riesling

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Input: 6 grinds black pepper


Input: 1/4 cup seasoned rice wine vinegar (sold in Asian food stores)

1/4 cup seasoned rice wine vinegar ( sold in Asian food stores )

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Input: 2 tablespoons water


Input: 1 teaspoon chopped shallot


Input: Dash Tabasco


Input: 1/4 cup fresh lemon verbena leaves, lightly packed (about 2 6-inch sprigs)

1/4 cup fresh lemon verbena leaves , lightly packed ( about 2 6-inch sprigs )

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

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Input: 1/4 cup fresh lemon verbena leaves, packed

1/4 cup fresh lemon verbena leaves , packed

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Input: 3/4 cup half-and-half


Input: 1/2 cup sugar


Input: 7 egg yolks


Input: 1 3/4 cups heavy cream


Input: 6 tablespoons vegetable oil


Input: Salt and freshly ground pepper to taste

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Input: 10 cups loosely packed bite-size pieces watercress, red-leaf lettuce and Belgian endive

10 cups loosely packed bite-size pieces watercress , red-leaf lettuce and Belgian endive

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Input: 1/2 cup crumbled blue cheese like Roquefort, Saga or Danish blue

1/2 cup crumbled blue cheese like Roquefort , Saga or Danish blue

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Input: 1 tablespoon Dijon-style mustard


Input: Salt and freshly ground pepper to taste

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Input: 1/4 teaspoon mace


Input: 6 tablespoons butter, melted


Input: 2 tablespoons red-wine vinegar


Input: 1/4 teaspoon finely minced garlic


Input: 1 cup milk or cream


Input: 2 pounds potatoes, peeled and cut up

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Input: 1 3/4 cups sour milk or buttermilk, approximately

1$3/4 cups sour milk or buttermilk , approximately

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Input: 1 pound cabbage or kale, chopped

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Input: 1/2 cup leeks or scallions, cleaned and chopped

1/2 cup leeks or scallions , cleaned and chopped

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Input: 1 egg, beaten


Input: 4 tablespoons butter or margarine, cut in small pieces, plus enough to grease the pans

4 tablespoons butter or margarine , cut in small pieces , plus enough to grease the pans

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Input: 2 tablespoons sugar


Input: 3 teaspoons baking powder


Input: 2 cups unbleached white flour


Input: 1 teaspoon baking soda


Input: 2 cups whole-wheat flour


Input: 3 tablespoons chopped parsley


Input: 2 large leeks, cleaned and sliced

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

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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: Dash nutmeg


Input: 4 tablespoons old-fashioned Irish oatmeal (not instant or quick-cooking)

4 tablespoons old-fashioned Irish oatmeal ( not instant or quick-cooking )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups beef broth or milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cinnamon


Input: Vanilla ice cream or creme fraiche

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1 teaspoon ground ginger


Input: 1 1/4 cups all-purpose flour


Input: 1/4 cup plus 2 tablespoons molasses

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup brown sugar


Input: 1/3 cup sugar


Input: 1 egg


Input: 1/4 cup plus 2 tablespoons boiling water

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Input: 2 large Granny Smith apples, peeled, cored and thinly sliced

2 large Granny Smith apples , peeled , cored and thinly sliced

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

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Input: 4 squabs, cut in half lengthwise

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

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Input: 1/2 cup unsalted butter, at room temperature

1/2 cup unsalted butter , at room temperature

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

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Input: 1 tablespoon unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 4 teaspoons finely chopped fresh thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large baking potatoes, cut into long, 1/2-inch-thick strips

3 large baking potatoes , cut into long , 1/2-inch-thick strips

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 strips thick-cut bacon


Input: 1 teaspoon kosher salt


Input: 1 cup toasted, skinned hazelnuts, ground

1 cup toasted , skinned hazelnuts , ground

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

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Input: 4 teaspoons finely chopped fresh rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chopped arugula


Input: 1 teaspoon kosher salt


Input: 2 tablespoons balsamic vinegar


Input: 1 cup grilled corn kernels


Input: 1 red bell pepper, grilled, peeled, cored and cut into 1/2-inch strips

1 red bell pepper , grilled , peeled , cored and cut into 1/2-inch strips

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

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


Input: 2 cups thinly sliced shiitake mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh basil leaves, cut crosswise into thin strips

1/4 cup fresh basil leaves , cut crosswise into thin strips

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: 1 teaspoon olive oil


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons kosher salt


Input: 1/4 teaspoon saffron threads


Input: 2 tablespoons kosher salt


Input: 1/2 cup heavy cream


Input: 2 cups whole milk


Input: 2 cups red potatoes, cut into 1/4-inch dice

2 cups red potatoes , cut into 1/4-inch dice

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

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Input: 2 carrots, peeled and cut into 1/4-inch dice

2 carrots , peeled and cut into 1/4-inch dice

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

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Input: 2 cups white wine


Input: 1/2 cup water


Input: 2 tablespoons fresh lemon juice


Input: 5 pounds mussels, scrubbed, beards removed

5 pounds mussels , scrubbed , beards removed

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

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Input: 2 teaspoons unsalted butter


Input: 4 medium leeks, halved lengthwise and thinly sliced crosswise

4 medium leeks , halved lengthwise and thinly sliced crosswise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 cup white wine


Input: 2 tablespoons chopped Italian parsley


Input: 2 tablespoons fresh lemon juice


Input: 2 teaspoons olive oil


Input: 1 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 clove garlic, peeled and minced

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

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Input: 2 cups thinly sliced shiitake mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 14 plum tomatoes, cored and halved lengthwise

14 plum tomatoes , cored and halved lengthwise

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

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Input: 1/4 cup white wine


Input: 1 pound bay scallops


Input: 2 tablespoons fresh lemon juice


Input: 2 teaspoons olive oil


Input: 3 large cloves garlic, peeled and minced

3 large cloves garlic , peeled and minced

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

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Input: 1 teaspoon grated lemon zest


Input: 2 pounds fresh spinach, stemmed and washed but not dried

2 pounds fresh spinach , stemmed and washed but not dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 cup raw rice


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

1$1/2 cups fresh or canned chicken broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon chili powder


Input: 1/2 cup finely chopped celery


Input: 1/3 cup finely chopped onion


Input: 1/3 cup finely chopped scallions or green onions

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

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Input: 1 tablespoon finely chopped shallots


Input: 1 tablespoon grated fresh ginger


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped fresh coriander (optional)

2 tablespoons finely chopped fresh coriander ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup heavy cream


Input: 1/4 cup dry white wine


Input: 1/2 cup fresh or canned chicken broth

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

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Input: 24 small pearl onions


Input: 2 tablespoons butter


Input: 12 small carrots, about 1/2 pound

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1/2 teaspoon dried oregano


Input: 1 teaspoon dried basil


Input: 1 6-ounce can no-salt-added tomato paste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 of 28-ounce can no-salt-added crushed tomatoes, plus 2 tablespoons

1/2 of 28-ounce can no-salt-added crushed tomatoes , plus 2 tablespoons

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic


Input: 1 teaspoon olive oil


Input: 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 to 2 1/2 cups)

12 ounces whole onion or 11 ounces chopped , ready-cut onion ( 2$1/4 to 2$1/2 cups )

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

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

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


Input: 1 large onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 1 pound broccoli florets or 2 pounds whole broccoli

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

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Input: 1/2 to 2/3 pound mushrooms, washed, trimmed and sliced

1/2 to 2/3 pound mushrooms , washed , trimmed and sliced

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

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Input: 1 1/4 cups low-fat ricotta cheese, at room temperature

1$1/4 cups low-fat ricotta cheese , at room temperature

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

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Input: 1 1/4 cups nonfat yogurt, at room temperature

1$1/4 cups nonfat yogurt , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon fresh marjoram leaves


Input: 1 tablespoon olive oil


Input: 1 cup dry white wine


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 skinless, boneless chicken breasts, about 1 1/2 pounds

4 skinless , boneless chicken breasts , about 1$1/2 pounds

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

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Input: 1/2 cup sun-dried tomato halves


Input: 1 or 2 green onions to yield 2 tablespoons chopped

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

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Input: 1/8 teaspoon hot pepper flakes


Input: 1 1/2 -inch piece of fresh ginger root, peeled and diced

1$1/2 -inch piece of fresh ginger root , peeled and diced

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

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Input: 1 tablespoon sweet butter


Input: 2 zucchini, chopped


Input: 5 bunches parsley, cleaned


Input: 3 cups chicken broth


Input: 1 cup milk


Input: 1/4 teaspoon dried chili pepper


Input: 1 teaspoon coriander seeds


Input: 1 onion, chopped


Input: 2 cloves garlic, peeled but whole

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

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Input: 1/2 cup minted fresh flat-leaf parsley

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

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Input: Salt to taste


Input: 1/2 cup olive oil


Input: Juice of 2 lemons


Input: 1/2 cup minced fresh mint


Input: 1 cup bulgur wheat


Input: 3 ripe tomatoes, finely chopped

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

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Input: 1 cucumber, peeled, seeded and finely chopped

1 cucumber , peeled , seeded and finely chopped

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

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Input: 1/2 onion, minced


Input: 1/2 teaspoon salt


Input: 1/2 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 tablespoons fresh lemon juice


Input: 1/3 cup extra-virgin olive oil


Input: 1 red onion, cut in wafer-thin slices

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

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Input: 1 tomato, diced


Input: 3 bunches flat-leaf parsley


Input: 3 cups extra-virgin olive oil


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: 4 bunches flat-leaf parsley, leaves only

4 bunches flat-leaf parsley , leaves only

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of one lemon, or to taste

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

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Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 bunch dill chopped (or approximately 1 teaspoon dried dill)

1/3 bunch dill chopped ( or approximately 1 teaspoon dried dill )

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

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


Input: 2 medium-size eggplants, about 2 pounds

2 medium-size eggplants , about 2 pounds

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

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Input: 5 large or 6 medium-size garlic cloves

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup full-bodied extra virgin olive oil

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

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Input: 4 carrots, scraped and quartered lengthwise

4 carrots , scraped and quartered lengthwise

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

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Input: 4 lemons cut in half

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


Input: 1/2 cup finely chopped onions or scallions

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

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Input: 1/2 cup extra virgin oil, preferably Greek

1/2 cup extra virgin oil , preferably Greek

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

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Input: 10 to 12 small white onions, peeled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sprinkling of sea salt, if desired

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

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Input: 6 artichokes


Input: 6 tablespoons very fruity, extra-virgin olive oil

6 tablespoons very fruity , extra-virgin olive oil

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

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Input: 1 clove garlic


Input: 6 slices of densely-textured white country bread, approximately 1/2 to 3/4 inch thick

6 slices of densely-textured white country bread , approximately 1/2 to 3/4 inch thick

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

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


Input: 1 cup grated Parmesan, or more

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

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Input: 1 stick butter


Input: 8 sheets of pasta (see recipe)

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

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Input: 1/4 cup olive oil


Input: 2 pounds chard, washed, stems removed and coarsely shredded

2 pounds chard , washed , stems removed and coarsely shredded

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

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Input: 2 1/2 cups whole milk, warmed

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

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Input: 2 sticks butter (1/2 pound)

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

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YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/4 cups all-purpose flour


Input: 8 ounces mascarpone


Input: 1/4 pound chanterelle mushrooms, rinsed

1/4 pound chanterelle mushrooms , rinsed

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

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Input: 1/4 pound oyster mushrooms, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound black trumpet mushrooms, rinsed

1/4 pound black trumpet mushrooms , rinsed

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

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Input: 15 sprigs thyme


Input: Salt and pepper


Input: 3 eggs


Input: Olive oil as needed


Input: 1 pound butternut squash, peeled and cut into 1/2-inch dice

1 pound butternut squash , peeled and cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 cup extra virgin olive oil

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

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Input: 2 cups all purpose flour, more as needed

2 cups all purpose flour , more as needed

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Input: Salt


Input: 2 tablespoons fresh lemon juice


Input: 1 egg or egg yolk


Input: Dash cayenne


Input: 1/4 teaspoon saffron, optional


Input: 1 or more cloves garlic, roughly chopped

1 or more cloves garlic , roughly chopped

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Input: 3/4 pound green beans, trimmed

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Input: 1 pound cod or salmon fillet in a thick slab

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Input: 1 pound fingerling potatoes


Input: 4 medium carrots, peeled and in chunks

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Input: Salt and pepper


Input: 1/8 teaspoon salt


Input: A sprig of fresh dill to yield 1 tablespoon chopped

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Input: 1/2 cup nonfat buttermilk


Input: 2 tablespoons flour


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 10 ounces scallops of chicken breasts

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Input: 1 large clove garlic


Input: 2 teaspoons olive oil


Input: 1/4 cup Marsala plus 2 tablespoons

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Input: 1 pound tiny new potatoes


Input: 2 cloves garlic


Input: 1/2 cup buttermilk


Input: 8 tablespoons cold unsalted butter, in small pieces

8 tablespoons cold unsalted butter , in small pieces

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Input: 1 large egg, lightly beaten

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Input: 4 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: Cayenne pepper to taste


Input: 1 tablespoon sugar


Input: 1 1/3 cups flour


Input: 1/2 cup yellow cornmeal


Input: Cayenne pepper


Input: 4 cups half-and-half


Input: 3 tablespoons bourbon or brandy (optional)

3 tablespoons bourbon or brandy ( optional )

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Input: 1/2 cup chopped parsley


Input: Pinch ground allspice


Input: 4 cups corn kernels


Input: 1 large garlic clove, crushed

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Input: 1/4 teaspoon white pepper


Input: 1/4 teaspoon salt


Input: 3 pints shucked oysters, with their liquor

3 pints shucked oysters , with their liquor

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Input: 2 tablespoons fruity olive oil


Input: 3 tablespoons balsamic vinegar


Input: Salt and freshly ground black pepper to taste

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Input: 5 tablespoons butter


Input: 6 slices bacon, coarsely chopped

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Input: 2 medium-size onions, coarsely chopped

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Input: 1 cup diced celery


Input: 1 large green pepper, cored, seeded and coarsely chopped

1 large green pepper , cored , seeded and coarsely chopped

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Input: 1 tablespoon minced fresh parsley


Input: 2 teaspoons fresh minced herbs like savory, marjoram, thyme or oregano

2 teaspoons fresh minced herbs like savory , marjoram , thyme or oregano

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Input: 1 large clove garlic, minced

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Input: 1 medium red bell pepper, cored and finely chopped

1 medium red bell pepper , cored and finely chopped

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Input: 1 medium red onion, minced

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Input: 3 cups cooked beans (see recipe above)

3 cups cooked beans ( see recipe above )

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Input: Toasted pita triangles


Input: 1/8 teaspoon red-pepper flakes


Input: Salt to taste


Input: 2 tablespoons tahini


Input: 3 tablespoons lemon juice


Input: 4 carrots, peeled and halved

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Input: 2 large onions, quartered

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Input: 1 large clove garlic


Input: 1 small onion, quartered

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Input: 2 cups cooked beans with 2 cooked carrots (< href="http://cooking.nytimes.com/recipes/3013-two-way-beans">see recipe</a>)

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Input: 4 garlic cloves, peeled


Input: 1/3 cup coconut milk


Input: 2 teaspoons dark soy sauce


Input: 4 teaspoons Vietnamese fish sauce


Input: 1 teaspoon sugar


Input: 1 tablespoon fresh lime juice


Input: 1/4 teaspoon salt


Input: 1/2 cup minced fresh coriander


Input: 2 cups dried beans, in any combination

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Input: 2 quarts water


Input: 4 teaspoons dried oregano, thyme or marjoram

4 teaspoons dried oregano , thyme or marjoram

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Input: 1 bay leaf


Input: 4 cloves garlic