Input: 1 tablespoon white vinegar


Input: 1 teaspoon dry sherry


Input: 1 teaspoon sugar


Input: 1/4 teaspoon salt


Input: 1 teaspoon dark soy sauce


Input: 2 teaspoons Hunan or other chili-pepper oil

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Input: 3/4 cup chicken broth


Input: 1/2 teaspoon preserved horse beans or lima beans, plus additional for garnish (all optional)

1/2 teaspoon preserved horse beans or lima beans , plus additional for garnish ( all optional )

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Input: 1 tablespoon cornstarch


Input: 1/2 cup chopped scallions, green part only

1/2 cup chopped scallions , green part only

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Input: 1/2 cup stock or water


Input: 1 pound soft or silken tofu, cut in 1/2-inch cubes

1 pound soft or silken tofu , cut in 1/2-inch cubes

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Input: 2 tablespoons soy sauce


Input: Salt to taste


Input: Minced cilantro for garnish, optional

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Input: 1 whole carp or sea bass, weighing about 2 pounds, gutted, head and tail intact

1 whole carp or sea bass , weighing about 2 pounds , gutted , head and tail intact

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Input: 1 tablespoon white wine


Input: 2 teaspoons white vinegar


Input: 1 teaspoon salt


Input: 1/2 teaspoon white pepper


Input: 6 cups peanut oil


Input: Sea salt


Input: Freshly ground black pepper


Input: 1 branch broccoli, stem removed, cut in small florets

1 branch broccoli , stem removed , cut in small florets

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Input: 2 tablespoons clarified butter


Input: 3 1/2 ounces enoki mushrooms


Input: 10 chives cut in 1 1/2-inch pieces

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Input: 1 tablespoon peanut or other oil

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Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1/4 teaspoon crushed red pepper flakes, plus more to taste

1/4 teaspoon crushed red pepper flakes , plus more to taste

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Input: 1/4 to 1/2 pound ground pork

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Input: 1/3 cup fresh lemon juice


Input: 1 teaspoon Chinese chili paste with garlic (sold in Asian stores)

1 teaspoon Chinese chili paste with garlic ( sold in Asian stores )

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Input: 2 teaspoons Japanese soy sauce


Input: 8 fresh jumbo shrimp, each about 1 1/2 ounces: botan, Santa Barbara or tiger shrimp, shelled and deveined

8 fresh jumbo shrimp , each about 1$1/2 ounces: botan , Santa Barbara or tiger shrimp , shelled and deveined

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Input: 1 cup sugar


Input: Juice and grated zest of one orange

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Input: 2 teaspoons ground cinnamon


Input: Walnut oil, almond oil or butter for the pan

Walnut oil , almond oil or butter for the pan

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Input: 3/4 cup ground almonds


Input: 1 1/4 cups walnuts, chopped


Input: 2 1/4 cups sugar


Input: 2 cups water


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon rose water


Input: 5 eggs, lightly beaten


Input: 2 garlic cloves, minced


Input: 1 pound tomatoes, peeled and chopped, or a 12 or 14 ounce can stewed plum tomatoes

1 pound tomatoes , peeled and chopped , or a 12 or 14 ounce can stewed plum tomatoes

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Input: Salt and pepper to taste

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


Input: 1 teaspoon sugar


Input: 3/4 pound fresh mozzarella cheese, cut into 6 slices

3/4 pound fresh mozzarella cheese , cut into 6 slices

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Input: 2 1/3 cups shelled unsalted pistachios (almonds can be substituted)

2$1/3 cups shelled unsalted pistachios ( almonds can be substituted )

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Input: 1/2 teaspoon ground cloves


Input: 1 cup walnuts, coarsely chopped

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Input: 1 1/2 cups sweet red Passover wine

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Input: 1 teaspoon ground cinnamon


Input: 2 egg yolks


Input: 1 pound pitted dates, chopped

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Input: 1 to 2 tablespoons orange-blossom water

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Input: 2 whole eggs


Input: 1 cup superfine sugar


Input: 2 eggs, lightly beaten


Input: 4 tablespoons matzoh meal


Input: 1 cup grated Gruyere cheese


Input: 5 tablespoons sunflower oil, plus more for the baking dish

5 tablespoons sunflower oil , plus more for the baking dish

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Input: 6 red or yellow bell peppers

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Input: 2 tablespoons sunflower oil


Input: 8 ounces feta cheese


Input: 4 pounds eggplant


Input: 2 tablespoons olive oil


Input: 1/2 teaspoon nutmeg


Input: Salt and pepper to taste

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


Input: 2 eggs, lightly beaten


Input: 1 cup grated Parmesan cheese


Input: 1 1/2 pounds spinach


Input: 1/2 cup milk


Input: 3 tablespoons butter


Input: 1 1/2 to 2 teaspoons cumin


Input: 1/4 teaspoon turmeric


Input: Pinch of cayenne pepper


Input: Juice of 2 lemons


Input: 1 large bunch coriander chopped, about 1/2 cup

1 large bunch coriander chopped , about 1/2 cup

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Input: 2 1/2 pounds potatoes


Input: 1 pound skinless, split dried fava beans

1 pound skinless , split dried fava beans

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Input: Salt to taste


Input: 5 garlic cloves, chopped


Input: 1/4 to 1/2 cup olive oil

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Input: 1/2 teaspoon paprika


Input: 1 cup bread flour


Input: 4 large eggs, at room temperature

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Input: 6 ounces grated Gruyère cheese, plus extra for sprinkling

6 ounces grated Gruyère cheese , plus extra for sprinkling

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Input: 1/2 teaspoon kosher salt, plus extra for sprinkling

1/2 teaspoon kosher salt , plus extra for sprinkling

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Input: 1/4 teaspoon cayenne pepper


Input: 3/4 teaspoon turmeric


Input: 4 tablespoons softened unsalted butter


Input: 1 cup water


Input: Chopped fresh parsley leaves for garnish

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Input: 2 tablespoons wine vinegar


Input: 2 tablespoons capers, drained, or to taste

2 tablespoons capers , drained , or to taste

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Input: 1/4 cup honey


Input: 4 tablespoons butter


Input: 2 skate wing fillets, about 1 1/2 pounds total

2 skate wing fillets , about 1$1/2 pounds total

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Input: 3 tablespoons extra virgin olive oil

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Input: Salt and pepper to taste

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


Input: Flour for dredging


Input: 8 Italian black olives


Input: 2 ears of corn on the cob, boiled and sliced about 1 inch thick

2 ears of corn on the cob , boiled and sliced about 1 inch thick

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Input: 4 hard-cooked eggs, quartered

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Input: 4 to 6 large leaves of tender lettuce

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Input: 1 tablespoon olive oil


Input: 1 1/2 cups heavy cream


Input: 1/8 teaspoon cayenne pepper, or to taste

1/8 teaspoon cayenne pepper , or to taste

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Input: Salt and freshly ground black pepper to taste

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Input: 1 medium onion, sliced thin

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Input: 8 medium-size potatoes, preferably Yukon Gold

8 medium-size potatoes , preferably Yukon Gold

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Input: 3 cups coarsely chopped fresh Spanish cheese (queso blanco) or Muenster

3 cups coarsely chopped fresh Spanish cheese ( queso blanco ) or Muenster

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Input: 1 fresh hot chile about 4 inches long, preferably yellow

1 fresh hot chile about 4 inches long , preferably yellow

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Input: 1 cup chopped fresh mint leaves

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Input: 3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed

3 pounds blue or purple potatoes , or other waxy potatoes , scrubbed

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Input: 1/4 cup red wine or raspberry vinegar

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Input: 1 large clove garlic, peeled and crushed

1 large clove garlic , peeled and crushed

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Input: 8 to 10 anchovy fillets, minced

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Input: 3/4 cup extra-virgin olive oil


Input: 2 to 3 japaleno peppers, seeded and chopped, or to taste

2 to 3 japaleno peppers , seeded and chopped , or to taste

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Input: 8 scallions, finely chopped


Input: 1/4 cup fresh lemon juice


Input: 1 cup chopped Italian parsley


Input: Freshly grated ricotta salata, passed separately at the table

Freshly grated ricotta salata , passed separately at the table

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

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Input: 1 pound penne


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: 1/2 cup snipped fresh basil leaves

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Input: 2 cloves garlic, minced


Input: 1/3 cup plus 1 tablespoon extra-virgin olive oil

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Input: 4 large ripe tomatoes


Input: 1 small onion, chopped

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


Input: 3 Italian eggplants


Input: 1/2 pound string beans, trimmed

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Input: 1 pound farfalle (bowties)

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Input: Freshly ground pepper to taste

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


Input: 2 medium-sized potatoes, peeled and cut julienne style

2 medium-sized potatoes , peeled and cut julienne style

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Input: 1 cup fresh basil leaves


Input: 1/3 cup extra-virgin olive oil


Input: 1/4 cup freshly grated Parmesan cheese

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Input: Sea salt


Input: 3 tablespoons pine nuts


Input: 5 ounces AJ Stephans ginger beer

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Input: Lime wedge


Input: 2 cloves garlic, peeled and crushed

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Input: 3 ounces crème de cassis, optional

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Input: 2 ounces Gosling's Black Seal rum

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

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Input: 1/4 cup dried currants, optional

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Input: 2 cups Stolichnaya orange vodka


Input: 1 lime


Input: 1 teaspoon Balsamic vinegar


Input: 2 tablespoons fresh coriander, chopped

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Input: 1 pound thin egg noodles (fresh if possible)

1 pound thin egg noodles ( fresh if possible )

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Input: 1 tablespoon peanut oil


Input: 3 tablespoons Chinese sesame oil


Input: 4 tablespoons sesame seed paste (tahini)

4 tablespoons sesame seed paste ( tahini )

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Input: 3 tablespoons dark soy sauce


Input: 2 tablespoons brewed tea


Input: 1 tablespoon chili oil


Input: 1 teaspoon sugar


Input: 6 scallions, chopped


Input: 1 clove garlic, minced


Input: 2 teaspoons fresh ginger root, minced

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Input: Coarse salt and freshly ground pepper to taste

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Input: 3 cups Midori melon liqueur


Input: 8 sheets baker's gelatin


Input: 2 cups watermelon juice


Input: 1/2 cup simple syrup


Input: 1/2 to 3/4 cup extra-virgin olive oil

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Input: 1 teaspoon fresh oregano


Input: 1 small red onion, finely chopped

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Input: 1 jalapeno pepper, seeded and chopped

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Input: 2 pounds Italian plum tomatoes, peeled, seeded and chopped

2 pounds Italian plum tomatoes , peeled , seeded and chopped

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Input: 2 bay leaves


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 4 to 6 tablespoons chopped red onion

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Input: 1 pound kidney beans


Input: 1/2 teaspoon cumin


Input: 2 cloves garlic, chopped


Input: 1 green chili, finely chopped

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Input: 1 medium onion, chopped

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


Input: 2 egg yolks


Input: 1 to 2 tablespoons tarragon vinegar (or more to taste)

1 to 2 tablespoons tarragon vinegar ( or more to taste )

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

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


Input: 1/2 teaspoon Dijon mustard


Input: 1/2 cup safflower oil


Input: 1/2 to 3/4 cup extra-virgin olive oil

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons chopped tarragon


Input: 4 scallions


Input: 3 tablespoons cider vinegar


Input: 1 1/2 teaspoons sugar


Input: 6 ounces Kirby cucumbers


Input: 2 pounds red-skinned potatoes


Input: 8 ounces ripe tomatoes


Input: 4 medium whole-wheat pitas


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: 1/4 cup bread crumbs, preferably whole wheat

1/4 cup bread crumbs , preferably whole wheat

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

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Input: 6 medium French, Italian or Greek olives

6 medium French , Italian or Greek olives

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

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Input: 2 teaspoons olive oil


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

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

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

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


Input: 1 large clove garlic


Input: Sprigs of fresh thyme to equal 1 tablespoon leaves or 1 teaspoon crushed, dried thyme

Sprigs of fresh thyme to equal 1 tablespoon leaves or 1 teaspoon crushed , dried thyme

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

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


Input: 8 ounces ground leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces whole red or yellow peppers or 11 ounces chopped, ready-cut (2 1/2 to 3 cups)

12 ounces whole red or yellow peppers or 11 ounces chopped , ready-cut ( 2$1/2 to 3 cups )

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

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


Input: Pinch powdered vanilla or 1 teaspoon vanilla extract

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

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Input: 2 cups fromage blanc


Input: 5 tablespoons powdered sugar


Input: 8 shiso leaves or mint, finely chopped

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

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Input: Sea salt


Input: Chive flowers or sliced chives

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


Input: 4 ounces scallops


Input: Zest of 1 lime, about 1 tablespoon

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

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Input: 1 red chili pepper, seeded and finely chopped

1 red chili pepper , seeded and finely chopped

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

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Input: 4 ounces salmon


Input: 12 pitted black olives, crushed and chopped

12 pitted black olives , crushed and chopped

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

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Input: 4 small passion fruit


Input: 1 tablespoon sherry vinegar


Input: 8 large basil leaves, finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 extra-virgin olive oil


Input: 1 pound ripe strawberries, hulled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 2 seedless cucumbers, trimmed and peeled

2 seedless cucumbers , trimmed and peeled

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

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Input: 1 bay leaf


Input: 1 1/2 cups water


Input: Salt and ground pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 drop Tabasco sauce


Input: 1/4 cup finely chopped onion


Input: 1 teaspoon finely chopped garlic


Input: 1 cup converted rice


Input: 1/3 cup raisins


Input: 1 teaspoon turmeric


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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 8 sprigs fresh coriander


Input: 2 tablespoons chopped shallots


Input: 12 baby carrots, all about the same size, trimmed and scraped

12 baby carrots , all about the same size , trimmed and scraped

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

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


Input: Salt to taste


Input: 8 tablespoons butter


Input: 3 tablespoons honey


Input: 1/2 cup orange juice


Input: 1/2 teaspoon ground coriander


Input: 6 firm ripe pears, peeled, cored and halved

6 firm ripe pears , peeled , cored and halved

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons orange marmalade


Input: 4 large boneless skinless lemon sole fillets, about 6 ounces each

4 large boneless skinless lemon sole fillets , about 6 ounces each

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

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


Input: 2 small zucchini, about 1/2 pound

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound mussels


Input: 4 thin slices ginger root


Input: 2 sprigs fresh thyme or 1 teaspoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 cups dry white wine


Input: 1 1/2 cups ( 1/2 bottle) sweet Muscat wine such as Muscat de Beaumes de Venise

1$1/2 cups ( 1/2 bottle ) sweet Muscat wine such as Muscat de Beaumes de Venise

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

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


Input: 18 Nicoise olives, pitted and coarsely chopped

18 Nicoise olives , pitted and coarsely chopped

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

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Input: 1 tablespoon chopped fresh parsley


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

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

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Input: 1 pound canned plum tomatoes, very well drained and chopped

1 pound canned plum tomatoes , very well drained and chopped

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

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Input: 1 medium onion, chopped


Input: 2 1/4 pounds skinless and boneless chicken breasts

2$1/4 pounds skinless and boneless chicken breasts

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 and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon


Input: 2 cloves garlic, minced


Input: 4 tablespoons extra-virgin olive oil


Input: Freshly ground black pepper


Input: 1/2 cup grated Parmesan or Gru yere Cheese

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

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Input: 2 eggs, lightly beaten


Input: 1 clove garlic, chopped


Input: 1/2 cup whole milk or half and half

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

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Input: 1 large onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: Tabasco sauce


Input: 2 pounds zucchini, chopped


Input: Salt


Input: 3 tablespoons rice


Input: 2 tablespoons butter or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon wedges


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 coarse bread crumbs


Input: 1 tablespoon capers, drained


Input: 2 shallots, peeled and cut into chunks

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

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Input: 2 teaspoons Dijon mustard


Input: 1 tablespoon heavy cream


Input: 1 1/2 pounds skinless, boneless salmon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups frozen raspberries, barely thawed

5 cups frozen raspberries , barely thawed

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

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Input: 1 rounded tablespoon instant tapioca


Input: 1 cup sugar, plus 1 tablespoon for sprinkling

1 cup sugar , plus 1 tablespoon for sprinkling

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

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Input: 3 tablespoons flour


Input: 1 tablespoon sugar (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 recipe Middlebury pie crust


Input: 2 tablespoons cold sweet butter, cut into small pieces

2 tablespoons cold sweet 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 egg, lightly beaten


Input: 2 tablespoons heavy cream


Input: 1/2 to 3/4 cup sugar


Input: Pinch of salt


Input: 1 1/4 cups flour


Input: 1 tablespoon oatmeal


Input: 5 cups blueberries


Input: 1 teaspoon lemon zest


Input: 2 teaspoons lemon juice


Input: 2 cups flour


Input: 1/4 teaspoon salt


Input: 6 tablespoons frozen lard, cut into 6 pieces

6 tablespoons frozen lard , cut into 6 pieces

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

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Input: 7 tablespoons cold water


Input: 1 pint raspberries


Input: 1 pint strawberries


Input: 1 pint blackberries


Input: 2 tablespoons lemon juice


Input: 4 tablespoons instant tapioca


Input: 1 pint blueberries


Input: 1 egg, lightly beaten


Input: 2 1/2 cups flour


Input: 1 teaspoon salt


Input: 3/4 cup Crisco


Input: 6 to 7 tablespoons cold water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups, plus 2 tablespoons, flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 14 tablespoons unsalted butter, cut into 1-inch cubes

14 tablespoons unsalted butter , cut into 1-inch cubes

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

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Input: 8 ounces sour cream


Input: 1/2 teaspoon salt


Input: 2 whole graham crackers, smashed to make fine crumbs

2 whole graham crackers , smashed to make fine crumbs

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup sugar


Input: 1 tablespoon sugar, for sprinkling

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

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Input: 2 tablespoons heavy cream


Input: 1 pound fresh green beans


Input: Salt to taste


Input: 1 teaspoon Dijon-style mustard


Input: 1 tablespoon red-wine vinegar


Input: 3 tablespoons vegetable oil


Input: Freshly ground pepper to taste


Input: 1/2 cup coarsely chopped red onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spaghetti


Input: 2 tablespoons butter


Input: 1/2 teaspoon dried rosemary


Input: 1/8 teaspoon red hot pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 quarts water


Input: 3 cups Italian crushed tomatoes


Input: 1/2 teaspoon dried oregano


Input: 2 tablespoons olive oil


Input: 1 egg, lightly beaten


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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Input: 1/4 cup finely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped garlic


Input: 1/4 cup grated Parmesan cheese


Input: 1 1/2 pounds ground lean beef


Input: 2 teaspoons freshly grated ginger


Input: 1/2 teaspoon low-salt soy sauce


Input: 1/2 cup nonfat plain yogurt


Input: 1 teaspoon grated fresh ginger


Input: 1 1/2 pounds whole cauliflower


Input: 24 no-oil, no-salt tortilla chips

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces reduced-fat sharp cheddar cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 16-ounce can low-sodium black beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon salt


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground coriander


Input: 1 28-ounce can no-salt-added plum tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds whole red peppers or 22 ounces of ready-cut peppers

1$1/2 pounds whole red peppers or 22 ounces of ready-cut peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic


Input: 12 ounces whole onion or 11 ounces ready-cut onion

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 8 ounces ground turkey breast


Input: 1 jalapeno, or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs


Input: 2 tablespoons finely grated or chopped orange zest, optional

2 tablespoons finely grated or chopped orange zest , optional

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely grated or chopped lemon zest (of 2 lemons)

1 tablespoon finely grated or chopped lemon zest ( of 2 lemons )

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

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

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


Input: 1 cup granulated sugar


Input: 1/2 cup fresh lemon juice


Input: 4 egg whites


Input: 3 tablespoons cold water


Input: 1/2 pound unsalted butter


Input: 1/4 cup granulated sugar


Input: Pinch kosher salt


Input: Pinch cream of tartar


Input: 1/4 cup orange marmalade


Input: 2 juice oranges, optional

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


Input: 3 ounces chilled unsalted butter, cut into small pieces

3 ounces 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces cold lard


Input: 1 3/4 cups all-purpose flour


Input: 2 1/2 teaspoons kosher salt


Input: 2 cups lemon curd (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 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: 6 slices bacon, cut into thirds crosswise

6 slices bacon , cut into thirds crosswise

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Burger buns and trimmings like pickles, tomato, lettuce and mayonnaise, if desired

Burger buns and trimmings like pickles , tomato , lettuce and mayonnaise , if desired

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

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


Input: 1 teaspoon kosher salt


Input: 1 4-inch piece lemongrass, finely chopped

1 4-inch piece lemongrass , finely chopped

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

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Input: 1 red Thai chili pepper, seeded and minced

1 red Thai chili pepper , seeded and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove minced garlic


Input: 1 teaspoon sugar


Input: Pinch black pepper


Input: 3 tablespoons ketchup


Input: 2 tablespoons Dijon mustard


Input: 1 teaspoon Worcestershire sauce


Input: 1 1/2 pounds ground beef, or a combination of beef, pork and veal

1$1/2 pounds ground beef , or a combination of beef , pork and veal

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 1/2 cup finely chopped onion


Input: 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme

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

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Input: 1 garlic clove, minced


Input: 2 teaspoons rice-wine vinegar


Input: 2 tablespoons crushed pineapple


Input: 1/2 cup water


Input: 2 tablespoons minced anchovies


Input: 2 tablespoons lime juice


Input: 1/4 cup fish sauce


Input: 2 cloves minced garlic


Input: 2 red Thai chili peppers, seeded and minced

2 red Thai chili peppers , seeded and minced

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Input: 2 teaspoons sugar


Input: 2 teaspoons rice vinegar


Input: 2 14-ounce cans coconut milk, unopened

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Input: 1/4 teaspoon ground black pepper


Input: 1 1/2 pounds pork loin, cut into 1-inch cubes

1$1/2 pounds pork loin , cut into 1-inch cubes

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

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Input: 1 teaspoon sugar


Input: 1 teaspoon minced chili pepper


Input: 2 teaspoons minced garlic


Input: 2/3 cup finely sliced scallions


Input: 6 tablespoons fish sauce


Input: 3 tablespoons peanuts, husks removed

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

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Input: 3 tablespoons coconut milk


Input: 1 tablespoon lime juice


Input: 3 tablespoons honey


Input: 2 tablespoons plus 1/2 teaspoon soy sauce

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Input: 1 tablespoon annatto seeds


Input: 1/4 cup vegetable oil


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

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

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Input: 3 teaspoons sesame oil


Input: 2 teaspoons kosher salt


Input: 2 tablespoons sugar


Input: 2 tablespoons vegetable oil


Input: 2 teaspoons ground black pepper


Input: 2 pinches black pepper


Input: 1 teaspoon sugar


Input: 3/4 teaspoon kosher salt


Input: 10 ounces shrimp, shelled and deveined

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

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Input: 1/2 cup chopped mint


Input: 1 teaspoon kosher salt


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 plus 2 teaspoons lime juice, preferably from key limes

2 tablespoons plus 2 teaspoons lime juice , preferably from key limes

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

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Input: 2 large red onions, peeled, halved and very thinly sliced

2 large red onions , peeled , halved and very thinly sliced

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

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Input: 2 teaspoons coarse sea salt


Input: 1 1-inch piece ginger root, peeled and quartered

1 1-inch piece ginger root , peeled and quartered

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

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Input: 1 teaspoon white peppercorns


Input: 1 tablespoon minced coriander leaves


Input: 1 tablespoon minced mint leaves


Input: 1 teaspoon kosher salt


Input: 2 tablespoons sugar


Input: 2 tablespoons lime juice


Input: 12 medium shrimp, cooked and peeled

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Input: 1/4 cup unsalted peanuts, roughly chopped

1/4 cup unsalted peanuts , roughly chopped

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Input: 2 tablespoons fried shallots


Input: 6 sprigs fresh coriander for garnish

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Input: 1 large chicken, about 4 1/2 pounds

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

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Input: 4 sprigs fresh mint leaves, destemmed

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

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Input: 2 cups jicama, cut into 1/4-inch julienne

2 cups jicama , cut into 1/4-inch julienne

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

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Input: 4 teaspoons creme fraiche


Input: 2 tangerines


Input: 1 to 2 tablespoons extra-virgin olive oil

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Input: 4 slices bread, cut into 1-inch cubes

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

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Input: 4 slices bacon


Input: 3 bunches (about 11 ounces each) fresh spinach, destemmed, washed and dried

3 bunches ( about 11 ounces each ) fresh spinach , destemmed , washed and dried

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT O 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 pound fresh peas, shelled

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Input: 1 stick licorice root, peeled

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Input: Salt to taste


Input: 10 to 12 medium-size oysters, shucked

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

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Input: 1 lemon, sliced thin


Input: Salt and freshly ground pepper to taste

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

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Input: 2 cloves garlic, peeled and crushed

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Input: 1 bunch watercress, destemmed, washed and dried

1 bunch watercress , destemmed , washed and dried

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

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Input: 4 teaspoons olive oil


Input: 2 tablespoons chopped fresh tarragon


Input: 1 pound unsalted butter


Input: 2 to 3 pieces of bacon, sliced as thin as possible

2 to 3 pieces of bacon , sliced as thin as possible

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

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Input: Freshly ground pepper to taste

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


Input: 4 teaspoons Sherry vinegar


Input: 1/4 teaspoon salt


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons chopped fresh chives, for garnish

2 tablespoons chopped fresh chives , for garnish

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

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Input: 1 clove garlic, peeled and crushed

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

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Input: 1 pound shrimp, cooked and shelled

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

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Input: 1 cup slivered fennel


Input: 2 sprigs fresh thyme


Input: 1 bay leaf


Input: 4 cups water


Input: Freshly ground pepper to taste

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


Input: 4 thin lime slices, for garnish

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

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Input: 1 cup navy beans, soaked in water overnight and drained

1 cup navy beans , soaked in water overnight and drained

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

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Input: 1 tablespoon fresh lime juice


Input: 2 teaspoons olive oil


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

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Input: 2 serrano peppers, stemmed, seeded and minced

2 serrano peppers , stemmed , seeded and minced

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

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Input: 1 tablespoon chopped fresh parsley


Input: 1 tablespoon chopped fresh cilantro, plus a few whole leaves for garnish

1 tablespoon chopped fresh cilantro , plus a few whole leaves for garnish

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

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Input: 1 tablespoon chopped fresh mint


Input: 1/2 teaspoon grated lime rind


Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

B-QTY B-COMMENT B-UNIT 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: 4 serrano peppers, stemmed, seeded and minced

4 serrano peppers , stemmed , seeded and minced

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

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Input: 2 cups cooked white rice


Input: 1/2 pound boneless, skinless chicken breasts

1/2 pound boneless , skinless chicken breasts

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

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Input: 1/4 cup fresh lime juice


Input: 1/4 cup fresh lemon juice


Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

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Input: 2 teaspoons minced fresh thyme leaves

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

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Input: 1/2 cup oil-cured black olives, pitted and coarsely chopped

1/2 cup oil-cured black olives , pitted and coarsely chopped

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Input: 1/2 teaspoon salt


Input: 2 tablespoons plus 2 teaspoons olive oil

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Input: 1 tablespoon chopped fresh parsley, for garnish

1 tablespoon chopped fresh parsley , for garnish

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

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Input: Salt and freshly ground pepper to taste

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Input: 2 stalks celery, trimmed, peeled and thinly sliced

2 stalks celery , trimmed , peeled and thinly sliced

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Input: 1/2 cup crumbled feta cheese


Input: 1 tomato, cored and chopped

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Input: 5 cups water


Input: 1 cup lentils


Input: 1/4 teaspoon salt


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon olive oil


Input: 2 teaspoons toasted sesame seeds


Input: 1 teaspoon toasted sesame oil


Input: 1/4 teaspoon ground cumin


Input: 4 scallions, trimmed and thinly sliced

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Input: Salt to taste


Input: 1/2 each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into 1/2-inch squares

1/2 each red , green and yellow bell peppers , stemmed , cored , deribbed and cut into 1/2-inch squares

B-QTY B-COMMENT I-COMMENT O I-COMMENT O I-COMMENT B-NAME I-NAME O I-COMMENT O I-COMMENT O 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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Input: 3/4 cup canned chickpeas, drained and rinsed

3/4 cup canned chickpeas , drained and rinsed

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

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Input: 1 cup cooked basmati rice


Input: 1 tablespoon chopped fresh dill


Input: 1 shallot, peeled and minced

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Input: 1 teaspoon Dijon mustard


Input: 2 teaspoons white-wine vinegar


Input: 2 tablespoons olive oil


Input: 1 tablespoon water


Input: 1/4 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon chopped fresh dill


Input: 1 cup prosciutto, cut into 1 1/4-inch strips

1 cup prosciutto , cut into 1$1/4-inch strips

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

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Input: 3 cups boiling water


Input: 1 cup cooked peas, cooled

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Input: 2/3 cup bulgur wheat


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon salt, plus more to taste

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

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Input: 3 tablespoons chopped fresh basil


Input: 2 teaspoons olive oil


Input: 1 tablespoon fresh lemon juice


Input: 3/4 cup chopped fresh parsley


Input: 2 tablespoons plus 2 teaspoons fresh lemon juice

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Input: 2 ears corn, cooked and kernels cut off cob

2 ears corn , cooked and kernels cut off cob

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Input: 2 cups cooked barley, cooled

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

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Input: 2 1 1/2-pound lobsters


Input: Freshly ground pepper to taste


Input: 1 teaspoon salt plus more to taste

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

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Input: 1 teaspoon olive oil


Input: 1 cup cracked wheat


Input: 6 cups cold water


Input: 1 1/2 teaspoons fresh lemon juice


Input: 1/2 cup skim milk


Input: 1/2 cup hot water


Input: 1/2 teaspoon vanilla extract


Input: 1 egg, lightly beaten


Input: 1/2 teaspoon salt


Input: 1 teaspoon baking soda


Input: 2 1/2 tablespoons unsweetened cocoa powder

2$1/2 tablespoons unsweetened cocoa powder


Input: 1/3 cup Dutch-processed cocoa, like Droste or Lindt

1/3 cup Dutch-processed cocoa , like Droste or Lindt

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

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Input: 1 cup sugar


Input: 1 cup all-purpose white flour plus extra for preparing pan

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

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Input: 1 tablespoon vegetable oil plus extra for preparing pan

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

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Input: 1/2 cup nonfat or low-fat buttermilk

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Input: 1/4 cup firmly packed light-brown sugar

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

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Input: 1/2 cup coarsely chopped basil leaves or parsley

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

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Input: 2 tablespoons vegetable oil


Input: 2 cups diced fresh, ripe tomatoes, peeled and seeded

2 cups diced fresh , ripe tomatoes , peeled and seeded

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

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Input: 2 tablespoons red-wine vinegar


Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons olive oil


Input: 1 tablespoon fresh thyme or 1 teaspoon dried

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

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


Input: 8 tablespoons instant polenta


Input: 1/8 teaspoon salt


Input: 1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated)

1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated )

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Input: 1/4 pound blue cheese


Input: 4 rectangles thinly sliced cooked ham, about 1/4 pound

4 rectangles thinly sliced cooked ham , about 1/4 pound

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Input: 1/4 cup finely chopped onion


Input: 1/4 cup dry white wine


Input: 1/4 cup flour for dredging


Input: 1/4 cup milk


Input: 16 ounces Italian peppers


Input: 6 ounces portobello mushrooms or plain white mushrooms

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

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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: 1/2 cup milk


Input: 1/4 cup heavy cream


Input: 1 tablespoon flour


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons butter


Input: Salt to taste if desired

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


Input: 2 teaspoons finely chopped garlic


Input: 1 1/4 pounds fresh sea scallops, cut in half if large

1$1/4 pounds fresh sea scallops , cut in half if large

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 skinless, boneless chicken breast halves, about 1 pound total weight

4 skinless , boneless chicken breast halves , about 1 pound total weight

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

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

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


Input: 1/2 teaspoon dried tarragon


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 1/2 to 2 2/3 cups)

12 ounces whole onion or 11 ounces chopped ready-cut onion ( 2$1/2 to 2$2/3 cups )

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

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


Input: Pan spray


Input: 1/4 cup heavy cream


Input: 2 ounces citrus vodka


Input: 4 ounces white cranberry juice


Input: 1 ounce fresh lime juice


Input: 1 ounce sugar


Input: water


Input: 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/2 to 2 2/3 cups)

12 ounces whole onion or 11 ounces chopped , ready-cut onion ( 2$1/2 to 2$2/3 cups )

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

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

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


Input: Pan spray


Input: 8 ounces skinless, boneless chicken breasts

8 ounces skinless , boneless chicken breasts

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 cup no-salt-added tomato puree


Input: 1/2 cup white wine


Input: 1 1/2 tablespoons balsamic vinegar


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


Input: Salt and ground white pepper


Input: 1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes

1 pound skinless , boneless fillets of a white-flesh fish like cod or monkfish , cut into 1-inch cubes

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

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

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


Input: 4 large potatoes


Input: 2 tablespoons butter


Input: 1 cup finely chopped onions


Input: 1 tablespoon finely chopped garlic


Input: 1 teaspoon curry powder


Input: 6 cups water


Input: 1 bay leaf


Input: 1 clove garlic, minced


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lime 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: 4 medium leeks


Input: 1/2 cup packed basil leaves


Input: 1 jalapeno pepper, seeded and chopped

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: 1/4 cup chopped scallions


Input: 1 orange sweet bell pepper, seeded and diced

1 orange sweet bell pepper , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths

1/4 pound green beans , parboiled 2 minutes and cut into 1/2-inch lengths

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

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 small young zucchini (about 1/2 pound), diced

2 small young zucchini ( about 1/2 pound ) , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 small ripe tomatoes (about 1/2 pound), seeded and diced

2 small ripe tomatoes ( about 1/2 pound ) , seeded and diced

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

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

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


Input: 3 cups fresh corn kernels (from about 5 ears)

3 cups fresh corn kernels ( from about 5 ears )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup finely chopped fresh coriander leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cayenne pepper


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups unsweetened coconut milk


Input: 1 teaspoon vegetable oil


Input: 1/2 teaspoon cumin seeds


Input: 6 ears fresh sweet corn, in husks

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: 5 or 6 ears fresh sweet corn (to make 3 to 4 cups kernels)

5 or 6 ears fresh sweet corn ( to make 3 to 4 cups kernels )

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

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 grated fresh ginger


Input: 1/3 cup minced onion


Input: 2 tablespoons chopped fresh tarragon leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped scallions


Input: 1/2 teaspoon dried tarragon


Input: 8 tablespoons (1 stick) butter, at room temperature

8 tablespoons ( 1 stick ) butter , at room temperature

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


Input: 1 teaspoon fresh lemon juice


Input: 1/2 teaspoon pureed chipotle chili in adobo

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon anchovy paste (or salt to taste)

1 teaspoon anchovy paste ( or salt to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bright-skinned orange


Input: 2 ounces toasted pistachio nuts (see Micro-Tips)

2 ounces toasted pistachio nuts ( see Micro-Tips )

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 YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon ground fennel seeds


Input: 3 cloves garlic, smashed, peeled and chopped

3 cloves garlic , smashed , peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon ground black pepper


Input: Salt to taste (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 teaspoons dried oregano


Input: 2 tablespoons brandy


Input: 2 1/2 teaspoons dried thyme


Input: 4 ounces yellow onions, peeled and cut into quarters

4 ounces yellow onions , peeled and cut into quarters

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cold butter, cut into pieces

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 1/2 pounds pork sausage meat


Input: 3 shallots, peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 skinless, boneless chicken breast halves, cut into 1-inch pieces

3 skinless , boneless chicken breast halves , cut into 1-inch pieces

B-QTY B-COMMENT O I-COMMENT B-NAME I-NAME B-COMMENT O 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: 12 ounces baked ham, rind removed, cut into 1-inch pieces

12 ounces baked ham , rind removed , cut into 1-inch pieces

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

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

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


Input: Freshly ground black pepper


Input: 1 1/2 teaspoons dried sage


Input: 1/8 teaspoon cayenne pepper


Input: 1/2 cup freshly grated Parmigiano-Reggiano


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 liter of room-temperature sake (any sake)

1 liter of room-temperature sake ( any sake )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped fresh parsley


Input: 1/2 cup chicken broth


Input: 2 cups fresh bread crumbs from about 6 slices white bread

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

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 teaspoon ginger


Input: 1/4 stick vanilla pod (about 1 inch on the pod)

1/4 stick vanilla pod ( about 1 inch on the pod )

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

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

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


Input: 1 tablespoon dried peach


Input: 1 tablespoon dried apricot


Input: 1 cup hot sake, just below boiling

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 pound linguine, spaghetti or other long pasta

1 pound linguine , spaghetti or other long pasta

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 1/2 to 2 pounds tomatoes, cored and roughly chopped

1$1/2 to 2 pounds tomatoes , cored and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 3 tablespoons butter or olive oil

B-QTY B-UNIT 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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sherry or balsamic vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large meaty tomatoes, cored and cut into thick slices

3 large meaty tomatoes , cored and cut into thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN 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: Salt and cayenne pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of one lime


Input: 2 tablespoons chopped cilantro


Input: 1 1/2 pounds plum or other tomatoes, cored and roughly chopped

1$1/2 pounds plum or other tomatoes , cored and roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 red bell pepper, seeded, stemmed and minced (optional)

1/2 red bell pepper , seeded , stemmed and minced ( optional )

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

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

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


Input: 1 tablespoon minced onion


Input: The juice of 1 lemon, or more to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cumin seeds, or 1 1/2 teaspoons ground cumin

2 teaspoons cumin seeds , or 1$1/2 teaspoons ground cumin

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT B-UNIT 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 cup chicken stock or ice cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh rosemary leaves


Input: 1 small clove garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices stale French or Italian white bread, crusts removed

2 slices stale French or Italian white bread , crusts removed

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds ripe tomatoes, peeled, seeded and roughly chopped

3 pounds ripe tomatoes , peeled , seeded and roughly chopped

B-QTY B-UNIT B-COMMENT B-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: 2 tablespoons butter


Input: 1 tablespoon finely chopped shallots


Input: 2 tablespoons finely chopped parsley


Input: 2 dozen baby carrots, about 3/4 pound

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: Salt to taste if desired

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


Input: 1 tablespoon Cognac


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: 1/4 cup corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 small to medium-size white turnips, about 3/4 pound

6 small to medium-size white turnips , about 3/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon-style mustard


Input: 6 tablespoons butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound shelled walnut meats, about 1 1/4 cups

1/4 pound shelled walnut meats , about 1$1/4 cups

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: Course salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 Cornish game hens, about 1 pound each, with giblets

4 Cornish game hens , about 1 pound each , with giblets

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

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

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


Input: 1/4 cup fresh tarragon leaves


Input: 3/4 cup extra-virgin olive oil


Input: Approximately 1/4 cup red wine vinegar (to taste)

Approximately 1/4 cup red wine vinegar ( to taste )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter


Input: 3/4 pound sorrel


Input: 1 red pepper


Input: 1 clove garlic


Input: 2 shallots


Input: Lemon juice to taste


Input: Course salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken stock


Input: 1 small clove garlic, unpeeled and left whole

1 small clove garlic , unpeeled and left whole

B-QTY B-COMMENT B-UNIT 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: 2 large shallots, minced

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


Input: Course salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ripe medium-size tomatoes, peeled, seeded and chopped

5 ripe medium-size tomatoes , peeled , seeded and chopped

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1 cup loosely packed basil leaves

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice 1 small lime


Input: 2 medium shallots, minced

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


Input: 1/2 cup extra-virgin olive oil


Input: 2 cloves garlic, peeled


Input: 1 teaspoon fresh thyme leaves


Input: 2 tablespoons fresh basil leaves


Input: 1 tablespoon fresh tarragon leaves


Input: Course salt and freshly ground white 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: 6 ounces cold, unsalted butter, cut into chunks

6 ounces cold , unsalted butter , cut into chunks

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: 1/4 cup white wine


Input: 3 egg yolks


Input: 1/4 cup white wine vinegar


Input: 2 cups water


Input: 2 ripe tomatoes, peeled, seeded and chopped

2 ripe tomatoes , peeled , seeded and chopped

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Input: 2 shallots, minced


Input: 2 cups apple-cider vinegar


Input: 1/2 cup fresh rosemary leaves


Input: 2 shad fillets, 2 pounds each, skinned and cut in half, crosswise

2 shad fillets , 2 pounds each , skinned and cut in half , crosswise

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Input: 1 teaspoon dried green peppercorns, cracked

1 teaspoon dried green peppercorns , cracked

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Input: 1/2 teaspoon ground clove


Input: 1 tablespoon pink peppercorns, cracked

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Input: 1 tablespoon coriander seeds, cracked

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Input: 1 teaspoon juniper berries, crushed

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Input: 1/2 teaspoon ground clove


Input: 2 shad fillets, 2 pounds each, skinned and cut in half, crosswise

2 shad fillets , 2 pounds each , skinned and cut in half , crosswise

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Input: 1/2 teaspoon ground allspice


Input: 1 tablespoon freshly ground pepper


Input: 1 tablespoon coarse salt


Input: 2 cups water


Input: 2 cups apple cider vinegar


Input: 1 cup grated ginger


Input: 1 tablespoon coarse salt


Input: 1 tablespoon freshly ground pepper


Input: 1 teaspoon ground allspice


Input: 3 baking potatoes, cut across into 1/2-inch slices

3 baking potatoes , cut across into 1/2-inch slices

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

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Input: 1/4 cup fresh lemon juice


Input: 1 2-to-3-pound shad, scaled and cleaned, head and tail intact

1 2-to-3-pound shad , scaled and cleaned , head and tail intact

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Input: 1/4 cup white wine


Input: 1 pound double-smoked bacon, sliced

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Input: 1 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 2 pounds sorrel, well rinsed, stems removed

2 pounds sorrel , well rinsed , stems removed

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

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Input: 1/4 cup white wine


Input: 1/4 cup lemon juice


Input: 1 2-to-3-pound shad, scaled and cleaned, head and tail intact

1 2-to-3-pound shad , scaled and cleaned , head and tail intact

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

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Input: 1 scallion, trimmed and thinly sliced

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Input: 1 tablespoon soy sauce


Input: Pinch sugar


Input: 5 cups water


Input: 1 teaspoon salt


Input: 1/2 pound fresh morels


Input: 1/4 pound fresh porcini mushrooms, cleaned and cut into 1/2-inch slices

1/4 pound fresh porcini mushrooms , cleaned and cut into 1/2-inch slices

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

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Input: 1/4 pound fresh shiitake mushrooms, cleaned and cut into 1/2-slices

1/4 pound fresh shiitake mushrooms , cleaned and cut into 1/2-slices

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Input: 2 ounces dried porcini


Input: 4 plum tomatoes, peeled, seeded, cored and quartered

4 plum tomatoes , peeled , seeded , cored and quartered

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Input: 1 clove garlic, peeled and minced

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Input: 1 small onion, peeled and minced

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Input: 1 bay leaf


Input: 3 black peppercorns, cracked


Input: 2 shad fillets, about 2 pounds each

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Input: 1 cup white wine


Input: 1 cup lemon juice


Input: 1 clove garlic, peeled and minced

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Input: 2 tablespoons fresh thyme leaves


Input: Salt and freshly ground pepper to taste

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Input: 1 teaspoon saffron threads


Input: 2 tablespoon Sherry vinegar


Input: 6 red bell peppers, stemmed, cored, deveined and quartered

6 red bell peppers , stemmed , cored , deveined and quartered

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Input: 3 black peppercorns, cracked


Input: 1 small onion, peeled and minced

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Input: 1 bay leaf


Input: 2 sprigs fresh thyme


Input: 1/2 teaspoon black peppercorns


Input: 1 2-to-3-pound shad, scaled and cleaned, head and tail intact

1 2-to-3-pound shad , scaled and cleaned , head and tail intact

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