Input: 1 tablespoon fermented black beans, washed twice and drained

1 tablespoon fermented black beans , washed twice and drained

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

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Input: 3 cloves garlic, peeled and lightly smashed

3 cloves garlic , peeled and lightly smashed

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

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Input: 2 1/2 tablespoons peanut oil


Input: 1/4 teaspoon baking soda


Input: 1 1/4 teaspoons kosher salt


Input: 8 cups cold water


Input: 1/4 cup scallion oil


Input: 4 cakes fresh bean curd (tofu)

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

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Input: 1/2 scallion, green part only, thinly sliced

1/2 scallion , green part only , thinly sliced

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

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Input: 1 large head romaine lettuce, cored and trimmed

1 large head romaine lettuce , cored and trimmed

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

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Input: 1/4 cup vegetable broth (chicken broth may be substituted)

1/4 cup vegetable broth ( chicken broth may be substituted )

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

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Input: 2 tablespoons sugar


Input: 1/4 cup dark soy sauce


Input: 2 tablespoons scallion oil (see recipe)

2 tablespoons scallion oil ( see recipe )

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

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Input: 2 tablespoons pine nuts


Input: 6 cups cold water


Input: 2 medium heads chicory, core and outer stalks removed, inner stalks halved crosswise

2 medium heads chicory , core and outer stalks removed , inner stalks halved crosswise

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

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Input: 1/4 teaspoon baking soda


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

1$1/4 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-inch slice fresh ginger, lightly smashed

1$1/2-inch slice fresh ginger , lightly smashed

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

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Input: 8 cups cold water


Input: 2 teaspoons peanut oil


Input: 2 tablespoons soy sauce


Input: 1 teaspoon sugar


Input: 1 medium zucchini, cut across into thin slices, each slice cut across into thin strips

1 medium zucchini , cut across into thin slices , each slice cut across into thin strips

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

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Input: 1/2 cup all-purpose flour


Input: Pinch of white pepper


Input: 1/2 teaspoon kosher salt


Input: 1 tablespoon Shao-Hsing wine or dry sherry

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

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Input: 2 eggs, beaten


Input: 2 tablespoons unsalted peanuts


Input: 1 cup peanut oil


Input: 5 scallions, cut into 3-inch pieces, white portions lightly smashed

5 scallions , cut into 3-inch pieces , white portions lightly smashed

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

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Input: 1 1/2 cups dry red 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: 1 bouquet garni consisting of 4 parsley sprigs, 2 fresh thyme sprigs or 1 teaspoon dried, 1 bay leaf and 2 whole cloves

1 bouquet garni consisting of 4 parsley sprigs , 2 fresh thyme sprigs or 1 teaspoon dried , 1 bay leaf and 2 whole cloves

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

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

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

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


Input: 2 tablespoons finely chopped parsley


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon freshly grated nutmeg


Input: 2 tablespoons butter


Input: Salt to taste


Input: 2 cups sifted all-purpose flour


Input: 2 whole eggs


Input: 2/3 cup milk


Input: 2 tablespoons Cognac


Input: 2 teaspoons finely chopped garlic


Input: 2 tablespoons flour


Input: 2 tablespoons finely chopped shallots


Input: 16 small white onions, peeled

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

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Input: 1/4 pound mushrooms, left whole if very small; otherwise halved or quartered

1/4 pound mushrooms , left whole if very small; otherwise halved or quartered

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

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Input: 2 scallions, thinly sliced


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 chicken, 3 1/2 pounds, cut into serving pieces

1 chicken , 3$1/2 pounds , cut into serving pieces

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: 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 butter


Input: 1/2 large ripe tomato, cut in small cubes

1/2 large ripe tomato , cut in small cubes

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

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Input: 3/4 cup whole-wheat couscous


Input: 1/2 teaspoon ground cumin


Input: 3 sun-dried tomatoes packed in oil, cut in a fine julienne

3 sun-dried tomatoes packed in oil , cut in a fine julienne

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

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Input: 1/4 to 1/2 jalapeno pepper, minced

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

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Input: 2 teaspoons rice vinegar


Input: 1 large papayas, diced


Input: 1/3 cup finely chopped red onion

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

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Input: 1/2 large red bell pepper, chopped

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

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Input: 1 tablespoon chopped cilantro


Input: Juice of 1/2 lime


Input: 12 jumbo shrimp, shelled and deveined

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

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Input: Hot buttered toast points (use 1 slice of bread for each serving)

Hot buttered toast points ( use 1 slice of bread for each serving )

B-COMMENT I-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

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Input: 2 cups heavy cream


Input: 2 egg yolks


Input: Cayenne pepper to taste


Input: Way too much water


Input: All the sugar the county will let you have

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

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Input: 2 pounds finnan haddie (smoked haddock), skinned, boned and cut into 1/2-inch dice

2 pounds finnan haddie ( smoked haddock ) , skinned , boned and cut into 1/2-inch dice

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

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Input: 1/4 teaspoon crushed dried red pepper flakes

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

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Input: 1/2 cup chopped onions


Input: 1 tablespoon bacon drippings or vegetable oil

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

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Input: 1/2 cup apple juice


Input: 2 tablespoons wine vinegar


Input: 1/4 cup lemon juice


Input: 1/4 cup molasses


Input: 1 cup chili sauce


Input: 1 teaspoon ground pepper


Input: 1 teaspoon French-style mustard


Input: 1/4 cup ketchup


Input: A lot of powdered oatmeal

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


Input: 2 sticks margarine or butter


Input: 1 tablespoon lemon juice


Input: 1 teaspoon salt


Input: 1/2 cup cold water


Input: 2 cups cider vinegar


Input: 2 tablespoons cornstarch


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon garlic powder


Input: 1 tablespoon gin or rum (optional)

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

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Input: 3/4 cup packed brown sugar


Input: 1/4 cup liquid smoke


Input: 1/4 cup Worcestershire sauce


Input: 1/2 cup water


Input: 1 cup pineapple juice


Input: 1 cup soy sauce


Input: 1/2 cup packed dark brown sugar

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

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Input: 1 teaspoon olive oil


Input: 1/2 teaspoon turmeric


Input: 1/2 teaspoon ground coriander


Input: Cilantro (enough for 1 tablespoon chopped)

Cilantro ( enough for 1 tablespoon chopped )

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

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Input: 1/8 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 32-ounce bottle ketchup


Input: 1 cup dark molasses


Input: 1 1/2 tablespoons Tabasco sauce


Input: 1 1/2 medium-size onions, chopped fine

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

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Input: 1 large green pepper, chopped fine

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

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Input: 1/2 cup lemon juice


Input: 1 teaspoon garlic powder


Input: 2 1/2 tablespoons dry mustard


Input: 3 tablespoons white vinegar


Input: 2 tablespoons balsamic vinegar


Input: 1 teaspoon olive oil


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


Input: 4 teaspoons flour


Input: 8 ounces fresh eggless linguine


Input: 3 ounces prosciutto


Input: Freshly ground pepper to taste

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


Input: 1 2-pound head of cauliflower or 1 pound ready-cut florettes

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

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Input: 1 medium clove garlic


Input: 1/2 pound arugula


Input: 1/3 cup freshly squeezed lemon juice

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

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Input: 3/4 cup olive oil


Input: 1/3 cup finely chopped fresh basil

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

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Input: 24 jumbo shrimp, about 1 1/4 pounds, shelled and deveined

24 jumbo shrimp , about 1$1/4 pounds , shelled and deveined

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

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Input: 1/3 cup dry white wine


Input: 1 1/2 teaspoons Dijon-style mustard


Input: 1 1/2 teaspoons finely chopped shallots


Input: 1/4 teaspoon freshly ground black pepper, or to taste

1/4 teaspoon freshly ground black pepper , or to taste

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

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Input: 1 teaspoon lemon juice


Input: Salt and pepper to taste

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


Input: 1 pound spinach


Input: 1 pound spaghetti, linguine, or other pasta

1 pound spaghetti , linguine , or other pasta

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

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Input: 1 1/2 teaspoons finely minced garlic


Input: 2 tablespoons butter (preferred), or extra virgin olive oil

2 tablespoons butter ( preferred ) , or extra virgin olive oil

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

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


Input: 1/4 pound Roquefort, gorgonzola, or other good blue cheese, crumbled

1/4 pound Roquefort , gorgonzola , or other good blue cheese , crumbled

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

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

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


Input: 1 small head escarole


Input: 1 teaspoon Dijon-style mustard


Input: 1/4 teaspoon salt, or to taste

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

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Input: 3 tablespoons peeled and chopped shallots

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

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Input: 3 tablespoons butter


Input: 4 cups water


Input: 1 pound very small, firm green beans, cleaned

1 pound very small , firm green beans , cleaned

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

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Input: 1 tablespoon fat from the drippings of the chicken

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

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Input: 1 1/2 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 teaspoon red-wine vinegar


Input: 1 clove garlic, peeled and minced (about 1/2 teaspoon)

1 clove garlic , peeled and minced ( about 1/2 teaspoon )

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

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


Input: 4 large Idaho or Russet potatoes, about 8 to 9 ounces each

4 large Idaho or Russet potatoes , about 8 to 9 ounces each

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

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

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


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: 1 3 1/2-pound chicken


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: 2 tablespoons olive oil


Input: 1 loaf French bread


Input: Croutons (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 black truffle, minced, optional

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

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Input: Salt and freshly ground white pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch cayenne pepper or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 tablespoon minced garlic


Input: 1/2 cup olive oil


Input: 1/2 cup heavy cream


Input: 2 parsley sprigs


Input: 1 bay leaf


Input: 1 small onion, stuck with 2 whole cloves

1 small onion , stuck with 2 whole cloves

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups milk


Input: 3/4 pound potatoes, Idaho or Washington russet, peeled and cut into 2-inch cubes

3/4 pound potatoes , Idaho or Washington russet , peeled and cut into 2-inch cubes

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

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


Input: 1 pound salted cod, preferably boneless and skinless

1 pound salted cod , preferably boneless and skinless

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dark rum


Input: 1/4 cup corn oil


Input: 1/2 cup dark brown sugar


Input: 1 teaspoon vanilla extract


Input: 1/2 cup milk


Input: 1/2 cup best-quality cocoa powder


Input: 1 cup superfine sugar


Input: 1/4 teaspoon chili powder


Input: Pinch of salt


Input: 1 teaspoon ground cinnamon


Input: 1/2 teaspoon baking soda


Input: 1 cup all-purpose flour


Input: 2 teaspoons baking powder


Input: Butter for greasing pudding dish

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


Input: 1 cup flat-leaf parsley leaves, chopped

1 cup flat-leaf parsley leaves , chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 4 6-ounce cod fillets (or any other meaty white fish), with skin

4 6-ounce cod fillets ( or any other meaty white fish ) , with skin

B-COMMENT I-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

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


Input: 3 tablespoons butter


Input: 1 cup roughly chopped parsley (for use with lemon) or cilantro (to go with lime)

1 cup roughly chopped parsley ( for use with lemon ) or cilantro ( to go with lime )

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

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


Input: 1/2 cup sliced almonds


Input: 4 medium to large ripe peaches, washed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon or 1 lime

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

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Input: 1/2 cup port, red wine or water

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cayenne


Input: 1 medium to large onion, cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for frying


Input: 24 sea scallops, cut in half horizontally

24 sea scallops , cut in half horizontally

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

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Input: 1 tablespoon olive oil


Input: Mint leaves, cut into thin strips

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

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Input: 2 pounds boned shoulder of lamb, trimmed of fat and gristle and cut into 1- to 1 1/2-inch pieces

2 pounds boned shoulder of lamb , trimmed of fat and gristle and cut into 1- to 1$1/2-inch pieces

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


Input: Salt


Input: 1 cinnamon stick or 1 teaspoon ground cinnamon

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

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Input: 1 1/2 cups frozen peas


Input: 1/3 cup chicken stock


Input: Salt and pepper


Input: 4 russet potatoes


Input: 1/4 small celery root, peeled and cut into julienne strips

1/4 small celery root , peeled and cut into julienne strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 slices mild pancetta, thinly sliced

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: 2 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 shallots, finely chopped


Input: 1 tablespoon butter


Input: 1/4 teaspoon saffron


Input: 7 tablespoons cold, unsalted butter, cubed

7 tablespoons cold , unsalted butter , cubed

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

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Input: 3 tablespoons chopped parsley


Input: 8 sheets phyllo pastry dough


Input: 4 tablespoons melted butter


Input: 1 medium carrot, peeled and cut into julienne strips

1 medium carrot , peeled and cut into julienne strips

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sea salt


Input: 12 sea scallops in their shells

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound puff pastry, fresh or frozen and thawed

1 pound puff pastry , fresh or frozen and thawed

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

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Input: 2 large egg yolks


Input: 5 cups kosher or coarse sea salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chicken stock


Input: 3/4 cup heavy cream


Input: 1 small leek, tough outer leaves removed and discarded

1 small leek , tough outer leaves removed and discarded

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

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Input: 8 sea scallops


Input: Salt and pepper


Input: 1/2 vanilla bean, seeds scraped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dried currants, soaked in warm water

2 tablespoons dried currants , soaked in warm water

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

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Input: 8 sun-dried tomatoes, soaked in warm water

8 sun-dried tomatoes , soaked in warm water

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

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Input: 3 large leeks, white part only, cut into 2-inch julienne strips

3 large leeks , white part only , cut into 2-inch julienne strips

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

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

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


Input: 5 1/2 tablespoons salted butter


Input: 1 cup fresh ricotta


Input: 3 tablespoons sugar


Input: 1 cup carnaroli rice


Input: Kosher salt


Input: 1 teaspoon mastic crystals (optional)

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

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Input: 1 teaspoon grains of paradise


Input: 1/4 teaspoon sea salt


Input: 6 cups half-and-half, plus more for serving

6 cups half-and-half , plus more for serving

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

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Input: 1 bay leaf


Input: 1/4 cup candied citron peel


Input: 1/2 stick cinnamon


Input: Several threads of saffron


Input: 1 teaspoon ground nutmeg


Input: 1/2 cup sugar


Input: 1/2 cup pistachios


Input: 1/2 large loaf of challah bread, cut into 1-inch dice (about 5 cups)

1/2 large loaf of challah bread , cut into 1-inch dice ( about 5 cups )

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


Input: 2 tablespoons toasted pine nuts


Input: 6 tablespoons unsalted butter, plus more for greasing

6 tablespoons unsalted butter , plus more for greasing

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for greasing pan

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


Input: 1 tablespoon kosher salt, more to taste

1 tablespoon kosher salt , more to taste

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

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Input: 1 cup tomato purée


Input: 8 medium yellow onions, thinly sliced (about 12 cups)

8 medium yellow onions , thinly sliced ( about 12 cups )

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

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

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Input: 9 ounces Emmental cheese, finely grated

9 ounces Emmental cheese , finely grated

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups apple cider


Input: 1 baguette, cut into 1/2-inch slices (about 25 to 30)

1 baguette , cut into 1/2-inch slices ( about 25 to 30 )

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

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

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


Input: 9 tablespoons butter, softened


Input: 4 teaspoons unsalted butter


Input: 2 small McIntosh apples, halved, cored and cut into 1/4-inch-thick slices

2 small McIntosh apples , halved , cored and cut into 1/4-inch-thick slices

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


Input: 2 acorn squash, halved crosswise, seeds and fibers scooped out

2 acorn squash , halved crosswise , seeds and fibers scooped out

B-QTY B-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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1 teaspoon ground cinnamon


Input: 1/2 teaspoon ground nutmeg


Input: 3 tablespoons ice water


Input: 1 1/2 cups blue Hubbard baked squash puree (see note)

1$1/2 cups blue Hubbard baked squash puree ( see note )

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

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Input: 4 eggs, lightly beaten


Input: 3/4 cup pure maple syrup


Input: 1/2 cup half-and-half


Input: 3 tablespoons cold vegetable shortening


Input: 4 tablespoons cold, unsalted butter, cut into small pieces

4 tablespoons cold , unsalted butter , cut into small pieces

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

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Input: 1 teaspoon sugar


Input: 1 teaspoon salt


Input: 4 teaspoons chopped fresh Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

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Input: 1 1/4 cups all-purpose flour


Input: Freshly ground pepper to taste

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


Input: 4 cups of 1/4-inch cubes of lightly toasted sourdough bread

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

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Input: 1/2 cup toasted pecan halves


Input: 1/2 teaspoon salt


Input: 12 ounces breakfast-style pork sausage


Input: 2 teaspoons dried thyme


Input: 3 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry bread crumbs


Input: 3 large acorn squash, halved crosswise, seeds and fibers scooped out

3 large acorn squash , halved crosswise , seeds and fibers scooped out

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT O 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: 1 teaspoon unsalted butter


Input: 1 medium onion, peeled and chopped

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

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

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 2 1/2 teaspoons salt


Input: 2 tablespoons, plus 2 teaspoons, chopped fresh sage

2 tablespoons , plus 2 teaspoons , chopped fresh sage

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes

2 medium butternut squash , peeled , seeds and fibers scooped out , cut into 1/2-inch cubes

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


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

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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sliced almonds, toasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons melted unsalted butter


Input: 1 pound bow-tie pasta


Input: 3 teaspoons salt, plus more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon ground cumin


Input: 2 medium McIntosh apples, peeled, cored and cut into 1/2-inch chunks

2 medium McIntosh apples , peeled , cored and cut into 1/2-inch chunks

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

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

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


Input: 4 ancho chilies


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons heavy cream, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes

2 medium butternut squash , peeled , seeds and fibers scooped out , cut into 1/2-inch cubes

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

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

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


Input: 4 cups vegetable broth


Input: 1 cup sugar


Input: 1 teaspoon vanilla extract


Input: 2 eggs, separated


Input: 1 3/4 cups all-purpose flour


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 1/4 cup milk


Input: 1 tablespoon freshly chopped fresh coriander leaves

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

6 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: 1 tablespoon chopped fresh rosemary


Input: 2 teaspoons grated orange zest


Input: 1 teaspoon salt


Input: 1 cup coarsely chopped Italian parsley leaves

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

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Input: 12 tablespoons unsalted butter


Input: 3/4 cup brown sugar


Input: 6 firm, ripe plums (or pears, nectarines or peaches)

6 firm , ripe plums ( or pears , nectarines or peaches )

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

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

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


Input: 3 anchovy fillets, minced


Input: Juice of 1/2 lemon


Input: 10 tablespoons extra virgin olive oil, divided

10 tablespoons extra virgin olive oil , divided

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper, plus more for dressing

1/2 teaspoon freshly ground black pepper , plus more for dressing

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, minced


Input: 2 tablespoons red wine vinegar


Input: 3/4 cup whole shelled almonds


Input: 1 large head broccoli, cut into florets (about 1 pound florets)

1 large head broccoli , cut into florets ( about 1 pound florets )

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

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


Input: 1 large head cauliflower, cut into florets (about 1 pound florets)

1 large head cauliflower , cut into florets ( about 1 pound florets )

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

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

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


Input: Pinch salt


Input: 1/2 teaspoon cinnamon


Input: Pinch freshly grated nutmeg


Input: 1 cup oats


Input: 2/3 cup flour


Input: 1/2 cup blackberries


Input: 2 tablespoons fresh lemon juice


Input: Plain yogurt, for garnish

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


Input: Sliced chives, for garnish

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


Input: 7 tablespoons unsalted butter


Input: 3 medium tart apples (like Granny Smith, Gala or Macoun)

3 medium tart apples ( like Granny Smith , Gala or Macoun )

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

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

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


Input: 1 ripe quince


Input: 1 1/2-inch chunks


Input: 1 medium potato, peeled and cut into 112-inch chunks

1 medium potato , peeled and cut into 112-inch chunks

B-QTY B-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


Input: 3 cloves garlic, peeled and left whole

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1 tablespoon peanut butter


Input: 1 can coconut milk (13 1/2 ounces)

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

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Input: 2 cups chicken broth


Input: Juice of 12 lime


Input: 1/2 teaspoon coriander seeds


Input: 3 tablespoons vegetable oil


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon cinnamon


Input: 3 cloves


Input: 1 to 2 dried chilies, crushed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds fresh cod, cut into 1 1/2-inch chunks

1$1/2 pounds fresh cod , cut into 1$1/2-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound peeled butternut squash, cut into

1 pound peeled butternut squash , cut into

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Input: 1 pound peeled pumpkin, cut into 112-inch chunks

1 pound peeled pumpkin , cut into 112-inch chunks

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Input: 1/2 teaspoon fennel seeds


Input: 1/2 teaspoon cumin seeds


Input: 2 tablespoons unsalted butter, softened

2 tablespoons unsalted butter , softened

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Input: 3/4 teaspoon ground cinnamon


Input: 4 large slices white bread, toasted, crusts removed

4 large slices white bread , toasted , crusts removed

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Input: 1/3 cup water


Input: 1/2 cup sugar


Input: 6 large plums, underripe, halved and pitted

6 large plums , underripe , halved and pitted

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Input: 1 teaspoon fresh lemon juice


Input: 1/2 cup sugar


Input: 1/2 teaspoon vanilla extract


Input: 1/3 cup plus 2 tablespoons water

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Input: 3/4 pound ripe red plums, pitted and chopped

3/4 pound ripe red plums , pitted and chopped

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Input: 1 teaspoon fresh oregano leaves, chopped fine

1 teaspoon fresh oregano leaves , chopped fine

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Input: 4 sprigs fresh thyme


Input: 2 teaspoons fresh rosemary leaves, chopped fine

2 teaspoons fresh rosemary leaves , chopped fine

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Input: 1 clove garlic, peeled and chopped fine

1 clove garlic , peeled and chopped fine

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Input: 4 large red bell peppers, seeded, deveined and cut into thin strips

4 large red bell peppers , seeded , deveined and cut into thin strips

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Input: 4 large ripe tomatoes, peeled, seeded, cored and roughly chopped

4 large ripe tomatoes , peeled , seeded , cored and roughly chopped

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Input: 1 onion, peeled and chopped fine

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Input: 1 large eggplant, about 1 pound, cut into 4 equal slices lengthwise

1 large eggplant , about 1 pound , cut into 4 equal slices lengthwise

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Input: 2 tablespoons balsamic vinegar


Input: 1/4 cup olive oil


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground black pepper

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Input: 1/3 cup toasted sliced almonds


Input: 4 fresh ripe apricots, quartered, or 8 dried, plumped in hot water and drained

4 fresh ripe apricots , quartered , or 8 dried , plumped in hot water and drained

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Input: 1/2 cup currants or black raisins, plumped in hot water and drained

1/2 cup currants or black raisins , plumped in hot water and drained

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Input: 1 medium shallot, peeled and chopped fine

1 medium shallot , peeled and chopped fine

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Input: 2 tablespoons olive oil


Input: 1/2 teaspoon ground coriander seed


Input: 1/4 cup fresh lemon juice


Input: 1/2 teaspoon ground nutmeg


Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 3/4 cups cold water


Input: 1/2 teaspoon salt


Input: 4 fresh basil leaves, cut into thin strips

4 fresh basil leaves , cut into thin strips

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Input: 1 1/2 cups basmati rice


Input: 1 2- to 3-inch piece ginger, peeled and bruised

1 2- to 3-inch piece ginger , peeled and bruised

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Input: 1 teaspoon freshly ground pepper, or to taste

1 teaspoon freshly ground pepper , or to taste

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Input: 2 cups strained unsalted tomato puree

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Input: 1/2 teaspoon salt, or to taste

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Input: 2 1/2 teaspoons fresh oregano leaves, chopped fine

2$1/2 teaspoons fresh oregano leaves , chopped fine

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Input: 1/2 cup jalapeno stuffed olives (or 1/2 cup pitted green olives and 1 small jalapeno pepper, seeded, deveined and chopped fine)

1/2 cup jalapeno stuffed olives ( or 1/2 cup pitted green olives and 1 small jalapeno pepper , seeded , deveined and chopped fine )

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Input: 3 pasilla or poblano peppers, seeded, deveined and chopped

3 pasilla or poblano peppers , seeded , deveined and chopped

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Input: 1 pound new potatoes, scrubbed

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Input: 2 tablespoons olive oil


Input: 1/4 teaspoon saffron threads


Input: 1 piece lemon rind, 2 inches long

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Input: 1 1/2 cups dry white wine


Input: 2 cloves garlic, peeled and chopped fine

2 cloves garlic , peeled and chopped fine

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Input: 2 small red onions, peeled and chopped fine

2 small red onions , peeled and chopped fine

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Input: 2 cups shelled, toasted, unsalted pistachios, finely ground

2 cups shelled , toasted , unsalted pistachios , finely ground

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Input: 9 egg yolks


Input: 3/4 cup sugar


Input: 3 1/3 cups milk


Input: 1/3 cup cream


Input: 1/4 teaspoon kosher salt


Input: 2 cups shelled, toasted, unsalted pistachios, finely ground

2 cups shelled , toasted , unsalted pistachios , finely ground

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Input: 3 1/2 cups milk


Input: 1/4 teaspoon kosher salt


Input: 7 egg yolks


Input: 3/4 cup plus 2 tablespoons sugar

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Input: 2 cups shelled, toasted, unsalted pistachios, finely ground

2 cups shelled , toasted , unsalted pistachios , finely ground

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Input: 4 cups whole milk


Input: 2 tablespoons cornstarch


Input: 1/4 teaspoon kosher salt


Input: 1 cup sugar


Input: 6 cloves garlic, minced


Input: Salt


Input: 8 ounces Italian oil-packed tuna, drained and broken into chunks

8 ounces Italian oil-packed tuna , drained and broken into chunks

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Input: 1 1/2 pounds linguine


Input: 1 teaspoon minced fresh parsley


Input: Freshly ground black pepper


Input: Olive oil


Input: 1/2 cup coarsely chopped onion


Input: 3 cups fresh bread crumbs


Input: 1 tablespoon toasted pine nuts


Input: 1 tablespoon raisins


Input: 1/2 cup grated aged pecorino cheese

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Input: 4 blood oranges


Input: Salt and freshly ground black pepper

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Input: 4 pounds swordfish, sliced thinly in to 12 compact-disc-size pieces

4 pounds swordfish , sliced thinly in to 12 compact-disc-size pieces

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Input: 4 blood oranges


Input: 1 1/2 cups sugar


Input: 1 lemon


Input: 12 blood oranges


Input: 1/2 cup olive oil, plus more as needed

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Input: Pinch red pepper flakes


Input: Salt


Input: 1/2 cup fruity olive oil


Input: 1 1/2 tablespoons powdered gelatin


Input: 12 blood oranges, peel and pith removed

12 blood oranges , peel and pith removed

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Input: 3 cups blood-orange juice


Input: 1 teaspoon salt


Input: 1 blood orange, peel left on and sliced

1 blood orange , peel left on and sliced

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Input: Two 750-milliliter bottles grappa or other 90-proof alcohol

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Input: 1 teaspoon red pepper flakes


Input: 2 tablespoons sesame oil


Input: 3 1/2 cups sugar


Input: 2 cloves garlic, minced


Input: 1 tablespoon ginger, minced


Input: 2 tablespoons peanut oil


Input: 2 tablespoons chopped coriander leaves


Input: 1 lemon, cut into quarters

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Input: 2 pounds large shrimp, shells on (heads, too, if possible)

2 pounds large shrimp , shells on ( heads , too , if possible )

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Input: 2 tablespoons coarse salt


Input: 2 tablespoons freshly ground pepper


Input: 2 tablespoons peanut oil


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 tablespoon ginger, finely chopped

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Input: 2 tablespoons minced Oriental black beans

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Input: 1 clove garlic, minced


Input: 2 scallions, minced


Input: 1 whole red snapper (about 2 pounds) cleaned, scaled, with head on

1 whole red snapper ( about 2 pounds ) cleaned , scaled , with head on

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Input: 4 tablespoons wasabi paste mixed with 4 tablespoons water

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Input: 3 tablespoons cracked black pepper


Input: 2 tablespoons coarse salt


Input: 2 tablespoons five-spice powder


Input: Soy sauce


Input: 4 tablespoons thinly sliced ginger


Input: 1 tablespoon butter


Input: 2/3 cup finely chopped scallions


Input: 1/8 teaspoon ground cumin


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon finely minced garlic


Input: 2 tuna steaks, about 2 inches thick and 12 ounces each

2 tuna steaks , about 2 inches thick and 12 ounces each

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Input: 3/4 cup sesame seeds


Input: 3/4 cup freshly grated Parmesan cheese

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Input: 1/3 cup flour


Input: 1/4 cup olive oil


Input: 1 tablespoon butter


Input: Lemon wedges for garnish


Input: 2 sweet red peppers, about 3/4 pound

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Input: 1 or 2 ears fresh corn (or 1 cup frozen corn kernels)

1 or 2 ears fresh corn ( or 1 cup frozen corn kernels )

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Input: 1 tablespoon olive oil


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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


Input: 1 tablespoon milk


Input: 1 egg, lightly beaten


Input: 1/4 cup freshly squeezed lemon or lime juice

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Input: 2 tablespoons Worcestershire sauce


Input: 1/8 teaspoon dried hot red pepper flakes

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Input: Salt to taste if desired

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Input: Freshly ground pepper to taste

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Input: 4 skinless, boneless fish fillets, (weakfish, red snapper, blackfish or any other nonoily fish)

4 skinless , boneless fish fillets , ( weakfish , red snapper , blackfish or any other nonoily fish )

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Input: 1/4 teaspoon finely chopped dried rosemary

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Input: 1/3 cup finely chopped onion


Input: 2 tablespoons butter


Input: 1 large tomato, about 3/4 pound (see note)

1 large tomato , about 3/4 pound ( see note )

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Input: 1/8 teaspoon dried hot red pepper flakes

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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 10-ounce package narrow noodles, preferably fresh, available in many grocery stores and supermarkets as well as in specialty shops

1 10-ounce package narrow noodles , preferably fresh , available in many grocery stores and supermarkets as well as in specialty shops

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Input: 1/2 teaspoon stem saffron, optional

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Input: 1 cup heavy cream


Input: 1/2 cup dry white wine


Input: Juice of 1/2 lemon


Input: 1 tablespoon butter


Input: 3 tablespoons finely chopped shallots


Input: Kosher salt and freshly ground pepper to taste

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Input: 3/4 pound bay or ocean scallops

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Input: 4 tablespoons unsalted butter


Input: 3 tablespoons orange juice


Input: 2 large endive, about 1/2 pound

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Input: 1/2 teaspoon ground nutmeg


Input: Zest from 1 orange


Input: Kosher salt to taste


Input: 8 pounds turnips, peeled


Input: 1 cup heavy cream


Input: 3 tablespoons vegetable oil


Input: 1/4 cup melted butter


Input: 8 baking potatoes, peeled and cut into thirds

8 baking potatoes , peeled and cut into thirds

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Input: 1/2 cup flour


Input: 3 tablespoons finely chopped parsley


Input: 4 large zucchini (about 2 pounds)

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Input: Kosher salt to taste


Input: 3 tablespoons butter


Input: 2 large onions, diced

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Input: 1/2 pound shiitake or other wild mushrooms, chopped

1/2 pound shiitake or other wild mushrooms , chopped

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Input: 2 cloves garlic, minced


Input: 8 slices white bread, crusts removed, diced (about 4 cups)

8 slices white bread , crusts removed , diced ( about 4 cups )

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Input: 2 teaspoons lemon juice


Input: Zest of 1 lemon


Input: 2 pinches cayenne


Input: 2 teaspoons chopped marjoram


Input: 1/4 cup chopped hazelnuts


Input: 1/4 cup dry bread crumbs


Input: 4 pounds baking potatoes (about 7 medium), well scrubbed

4 pounds baking potatoes ( about 7 medium ) , well scrubbed

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Input: 1 bunch (about 3/4 pound) curly kale, cleaned, tough stems removed

1 bunch ( about 3/4 pound ) curly kale , cleaned , tough stems removed

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

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Input: 1 1/2 cups milk


Input: 1/4 cup chopped scallions


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: 4 tablespoons unsalted butter


Input: Kosher salt and freshly ground white pepper to taste

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Input: Pinch cayenne pepper


Input: 2 tablespoons fresh lemon juice


Input: 3 tablespoons chopped, drained capers

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Input: 1 cup hot milk


Input: 1 cup hot stock from lamb leg

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Input: 3 tablespoons flour


Input: 1 teaspoon kosher salt


Input: 3 bay leaves


Input: 1/3 cup sherry vinegar or other good, fairly mild vinegar

1/3 cup sherry vinegar or other good , fairly mild vinegar

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Input: 1/2 teaspoon peppercorns


Input: 1 stalk celery


Input: 2 sprigs thyme


Input: 2 carrots


Input: 1 large onion, halved

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


Input: 1 whole leg of lamb (about 8 pounds), bone in

1 whole leg of lamb ( about 8 pounds ) , bone in

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Input: 1 small clove garlic, peeled

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 tablespoon extra-virgin olive oil


Input: 1 cup packed parsley leaves (about 1 ounce), washed and dried

1 cup packed parsley leaves ( about 1 ounce ) , washed and dried

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Input: 4 tablespoons pickled ginger, optional

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Input: 4 hamburger buns


Input: Neutral oil, like grapeseed or corn

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Input: 1 teaspoon sesame oil, optional

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Input: 1 tablespoon minced fresh ginger


Input: Freshly ground black pepper or Sichuan peppercorns

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Input: 1/2 cup mayonnaise, preferably homemade

1/2 cup mayonnaise , preferably homemade

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Input: 2 tablespoons plus 1 teaspoon soy sauce

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Input: 4 4- to 5-ounce tuna steaks, each about 3/4-inch thick

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Input: 1 1/2 cups zucchini cut into 1/2-inch batons

1$1/2 cups zucchini cut into 1/2-inch batons

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Input: 4 tablespoons water


Input: 1 1/2 cups white turnips cut into 1/2-inch batons

1$1/2 cups white turnips cut into 1/2-inch batons

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Input: Salt and freshly ground pepper to taste

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Input: 1 1/2 cups carrots cut into small batons 1/2-inch long

1$1/2 cups carrots cut into small batons 1/2-inch long

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Input: 1 1/2 cups small red potatoes, also cut into 1/2-inch batons

1$1/2 cups small red potatoes , also cut into 1/2-inch batons

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Input: 1 1/2 cups green beans cut into 1 1/2-inch lengths

1$1/2 cups green beans cut into 1$1/2-inch lengths

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Input: 2 tablespoons butter


Input: 1/2 cup chopped scallions


Input: 1 bay leaf


Input: 1 teaspoon saffron threads or turmeric

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Input: Tabasco sauce to taste


Input: 4 tablespoons chopped basil


Input: 1 cup fresh or canned chicken broth

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Input: 4 sprigs fresh thyme or 1 teaspoon dried

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Input: 1/2 cup dry white wine like Chardonnay

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Input: 1 tablespoon finely chopped garlic


Input: 2 cups skinless ripe plum tomatoes, cut into 1/2-inch cubes

2 cups skinless ripe plum tomatoes , cut into 1/2-inch cubes

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Input: 24 small green olives stuffed with pimentos

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Input: 2 tablespoons olive oil


Input: 2 Cornish hens, 1 1/2 pounds each, cut into 8 pieces

2 Cornish hens , 1$1/2 pounds each , cut into 8 pieces

B-QTY B-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: Salt and freshly ground pepper to taste

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Input: 1 cup chopped onions


Input: 2 leeks, cut into small cubes, about 1 1/2 cups

2 leeks , cut into small cubes , about 1$1/2 cups

B-QTY 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: Salt


Input: Mint for garnish


Input: 1 1/2 cups cava sparkling wine


Input: 2 cups crushed ice


Input: Mint leaves, chopped, for garnish

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Input: 1 vanilla bean


Input: 1/4 cup plus 3 tablespoons sugar

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Input: 1/2 cup white wine


Input: 1 1/2 pounds ripe plums, rinsed, pitted and chopped

1$1/2 pounds ripe plums , rinsed , pitted and chopped

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Input: 1 large bunch cilantro, including stems and roots, rinsed

1 large bunch cilantro , including stems and roots , rinsed

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Input: 1 3-inch piece ginger, peeled

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Input: 2 cups fresh pineapple juice


Input: 1/4 cup plus 1 tablespoon sugar

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Input: 1/4 cup freshly squeezed lemon juice

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Input: Sea salt


Input: 2 shiso leaves, cut into very thin strips (mint may be substituted)

2 shiso leaves , cut into very thin strips ( mint may be substituted )

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Input: 1 tablespoon lime juice


Input: 1/4 cup sake


Input: 10 ounces scallops


Input: 1/2 teaspoon sugar


Input: 1/4 cup sugar


Input: 4 cups peeled and chopped English cucumbers (about 2 pounds)

4 cups peeled and chopped English cucumbers ( about 2 pounds )

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Input: 1 cup chopped honeydew melon


Input: 2 tablespoons dry sherry


Input: 1 clove garlic


Input: 1 tablespoon fresh or frozen ginger

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Input: 4 scallions


Input: Salt and pepper to taste

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


Input: 1 pound fresh or dried pasta, any kind

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Input: 4 tablespoons butter


Input: 20 sage leaves


Input: 16 ounces whole red, yellow or orange peppers, or 14 ounces thinly sliced ready-cut peppers (4 cups)

16 ounces whole red , yellow or orange peppers , or 14 ounces thinly sliced ready-cut peppers ( 4 cups )

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

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Input: 1 tablespoon canola oil


Input: 2 tablespoons salted black beans


Input: 1/4 cup chopped fresh parsley leaves

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Input: 1/4 cup minced onion


Input: 1/4 cup grated Parmesan cheese, more for garnish

1/4 cup grated Parmesan cheese , more for garnish

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Input: 1 egg


Input: 1/2 pound pork, or other ground meats

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Input: 1/2 pound veal


Input: Toasted seaweed (optional), julienned

Toasted seaweed ( optional ) , julienned

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Input: 2 tablespoons toasted sesame seeds


Input: Black pepper, to taste


Input: 1 bunch scallions


Input: 1 package dumpling wrappers, thawed

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Input: 1 egg, beaten


Input: 8 cups beef broth, preferably Korean (see note)

8 cups beef broth , preferably Korean ( see note )

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Input: 2 eggs, lightly beaten


Input: 1 pound frozen Korean rice cakes, sliced (see note)

1 pound frozen Korean rice cakes , sliced ( see note )

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

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Input: 1/3 pound lean beef, in thin slivers

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Input: 1/2 teaspoon garlic, minced


Input: 1/4 teaspoon salt


Input: 12 ounces mung bean sprouts, chopped

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Input: 1 cup diced onion


Input: 12 ounces kimchi, strained and chopped

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Input: 4 ounces firm tofu, crumbled

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Input: 1/4 pound ground pork


Input: 1 1/2 teaspoons sesame oil


Input: 1 tablespoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/4 cup fish sauce


Input: 2 heaping teaspoons minced garlic


Input: 1 dash sesame oil


Input: 1 medium Vidalia onion, sliced

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Input: 4 scallions, sliced, green part only

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

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Input: Rice for serving


Input: 2 tablespoons chopped fresh coriander


Input: 1 1/2 cups sugar


Input: 2 1/2 pounds pork belly or butt, sliced into thin, inch-long strips

2$1/2 pounds pork belly or butt , sliced into thin , inch-long strips

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Input: 1 cup cooked chickpeas


Input: 3 1/2 cups well-flavored chicken stock


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

1/8 teaspoon cayenne pepper , or to taste

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Input: Salt to taste


Input: 1 cup instant couscous


Input: 3 cloves garlic, sliced


Input: 1/4 cup raisins


Input: Pinch cinnamon


Input: 1 teaspoon ground cumin


Input: 1 tablespoon freshly grated orange peel

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Input: 4 cups fresh pumpkin or butternut squash, in 1 1/2-inch chunks

4 cups fresh pumpkin or butternut squash , in 1$1/2-inch chunks

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

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Input: Freshly grated Parmesan cheese for serving

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 large onion, sliced thin

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Input: 1 tablespoon finely chopped flat-leaf parsley

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Input: 1/2 cup well-seasoned chicken stock


Input: Pinch nutmeg


Input: 3/4 pound fresh fettuccine noodles


Input: 1/2 cup pumpkin or butternut squash puree

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Input: Salt and freshly ground black pepper to taste

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Input: 2 cloves garlic, minced


Input: 4 ounces fresh mushrooms, sliced thin

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Input: 1 tablespoon unsalted butter


Input: Freshly grated Parmesan cheese for serving

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

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Input: 2 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper to taste

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Input: 1 cup pumpkin or butternut squash puree

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Input: 4 cups (approximately) hot, well-flavored chicken stock

4 cups ( approximately ) hot , well-flavored chicken stock

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Input: Pinch nutmeg


Input: 1/2 cup dry white wine


Input: 1 teaspoon finely minced fresh sage

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Input: 1 1/2 cups Arborio rice


Input: 1/2 cup finely chopped onion


Input: 3 cloves garlic, finely minced

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Input: 2 tablespoons anchovy paste


Input: 1/8 teaspoon cayenne pepper


Input: 1 teaspoon chopped garlic


Input: 1/2 cup chopped parsley


Input: 2 tablespoons horseradish, preferably fresh

2 tablespoons horseradish , preferably fresh

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Input: 2 tablespoons extra-virgin olive oil


Input: Lemon wedges


Input: Tabasco sauce to taste


Input: Shredded romaine lettuce


Input: 2 tablespoons lemon juice


Input: 1/2 cup finely chopped celery


Input: 1 cup chopped scallions or green onions

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Input: 1 cup olive oil


Input: 1 tablespoon paprika


Input: 1 tablespoon tarragon-wine vinegar


Input: Salt to taste if desired

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Input: Freshly ground pepper to taste

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Input: Salt to taste if desired

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Input: 2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops)

2 tablespoons Creole mustard ( Zatarain's Creole mustard is available in many fine-food shops )

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Input: 12 peppercorns, crushed


Input: 1 large clove garlic, peeled and crushed

1 large clove garlic , peeled and crushed

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Input: 2 tablespoons finely chopped scallions or green onions

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Input: 1/4 cup finely chopped cornichons (gherkins) or sour pickles

1/4 cup finely chopped cornichons ( gherkins ) or sour pickles

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Input: 16 whole allspice


Input: 2 pounds fresh shrimp in the shell

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Input: 1/2 teaspoon finely chopped fresh tarragon

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

1/2 teaspoon finely chopped fresh chervil , optional

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Input: 1 teaspoon finely chopped parsley


Input: 2 teaspoons finely chopped anchovy fillets or anchovy paste

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Input: 1 tablespoon chopped capers, drained

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Input: 1 teaspoon Dijon-style mustard


Input: 1 cup mayonnaise


Input: 4 cups pecan halves


Input: 2 tablespoons dark corn syrup


Input: 1 teaspoon vanilla extract


Input: 1/4 cup fresh lime juice


Input: Dark brown sugar to taste (optional)

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Input: 2 cups chilled full-bodied dry red wine

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Input: 1/4 pound butter


Input: 1 cup milk


Input: 1 cup dark brown sugar


Input: 2 cups granulated sugar


Input: 1 1/4 cups whole blanched almonds or hazelnuts

1$1/4 cups whole blanched almonds or hazelnuts

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Input: 1 1/2 cups cubed, seeded watermelon

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Input: 3 tablespoons sugar


Input: 3 tablespoons fresh lemon juice


Input: 1 cup ice cubes


Input: 1/4 cup vodka or white rum (optional)

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Input: 1 3 1/2-pound piece of watermelon (about 1/4 whole melon)

1 3$1/2-pound piece of watermelon ( about 1/4 whole melon )

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Input: 1 cup granulated sugar


Input: 1/4 cup water


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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Input: 1/2 cup roughly chopped toasted pecans

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Input: 1 cup hulled fresh strawberries


Input: Mint sprigs for garnish


Input: 3 cups cubed, seeded watermelon

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Input: 1 tablespoon sugar


Input: 1/2 bottle (375 milliliters) Champagne

1/2 bottle ( 375 milliliters ) Champagne

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Input: Chopped scallions for garnish


Input: 1 1/2 cups cubed, seeded watermelon

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Input: Juice of 1 lime


Input: 1 teaspoon sugar


Input: 8 large eggs


Input: Coarse sea salt for garnish

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Input: 2 bunches Swiss chard, stems removed

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Input: 1 tablespoon olive oil


Input: 2 garlic cloves, minced


Input: Large pinch crushed red pepper flakes

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Input: Salt


Input: 1/2 cup soy sauce