Input: 2 ripe tomatoes, about 3/4 pound, peeled and cut into 1/4-inch cubes

2 ripe tomatoes , about 3/4 pound , peeled and cut into 1/4-inch cubes

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Input: 1 bay leaf (if fresh basil is not available)

1 bay leaf ( if fresh basil is not available )

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

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Input: 1 tablespoon red-wine vinegar


Input: 2 teaspoons finely chopped garlic


Input: 4 sprigs fresh thyme, finely chopped, or 2 teaspoons dried

4 sprigs fresh thyme , finely chopped , or 2 teaspoons dried

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Input: 1/2 cup beer


Input: 1/2 cup flour


Input: 1/2 teaspoon baking powder


Input: Oil for deep frying


Input: 2 whole skinless, boneless chicken breasts, about 3/4 pound each

2 whole skinless , boneless chicken breasts , about 3/4 pound each

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

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Input: 1 large egg


Input: 2 tablespoons water


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 cups fine fresh bread crumbs

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

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Input: 1/2 cup finely chopped onions


Input: 1 tablespoon olive oil


Input: Tomato and horseradish sauce (see recipe)

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

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Input: 1 teaspoon cumin


Input: 1 cup corn or vegetable oil for frying

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

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Input: 6 fresh sage leaves, finely chopped, or 2 teaspoons dried

6 fresh sage leaves , finely chopped , or 2 teaspoons dried

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Input: 2 large eggs, seperated


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: Lemon juice


Input: 1 1/2 pound flounder fillets


Input: 1/2 pound bay scallops


Input: Chopped parsley or chives to garnish

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

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Input: 1/2 pound shrimp, peeled


Input: 1 pound halibut, cut into 1-inch pieces

1 pound halibut , cut into 1-inch pieces

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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

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Input: 1/2 cup dry vermouth or white wine

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

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Input: 3 cups fish stock or water

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

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Input: 2 cups canned Italian tomatoes


Input: 1 teaspoon dried hot crushed red pepper

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

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Input: 1 clove garlic, minced


Input: 3 leeks, chopped


Input: 1 yellow pepper, sliced


Input: 1 red pepper, sliced


Input: 1 bulb fennel, chopped


Input: 2 tablespoons olive oil


Input: 1 lime or lemon


Input: 3 tablespoons chopped fresh tarragon


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 tablespoon olive oil


Input: 1 tablespoon brown sugar


Input: 2 tablespoons Dijon mustard


Input: 1/2 cup olive oil


Input: Sea 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: 3 ears of corn, blanched and scraped off the cob

3 ears of corn , blanched and scraped off the cob

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Input: 1 pint cherry tomatoes, cut in half

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Input: 1 tablespoon chervil leaves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh tarragon leaves


Input: 1 1/2 cups sugar


Input: 1 1/2 teaspoons powdered pectin


Input: 2 pounds ripe, firm, unblemished apricots, washed

2 pounds ripe , firm , unblemished apricots , washed

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Input: Juice of 1 lemon


Input: 1 tablespoon kirsch (optional)

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Input: 2 lemons


Input: 2 cups sugar


Input: 1 1/2 pounds apricots (about 7 medium)

1$1/2 pounds apricots ( about 7 medium )

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Input: 7 ounces whole milk yogurt, preferably Total yogurt brand from Greece

7 ounces whole milk yogurt , preferably Total yogurt brand from Greece

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

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Input: 2 tablespoons confectioners' sugar


Input: Pinch salt


Input: 1/4 cup wildflower honey


Input: 2 tablespoons shelled unsalted pistachios, chopped

2 tablespoons shelled unsalted pistachios , chopped

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

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Input: 1 salmon fillet, about 1 1/2 pounds

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

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Input: 1/2 teaspoon Dijon mustard


Input: 1/4 cup red wine vinegar


Input: 4 medium beets


Input: Sea salt and freshly ground pepper

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

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Input: 1 tablespoon chives, chopped


Input: 1/2 cup walnut oil


Input: 1 small red onion, minced

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

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Input: 1/4 cup balsamic vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 pound young string beans, trimmed

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Input: 4 medium beets


Input: Sea salt and freshly ground pepper to taste

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

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Input: 1 tablespoon chives, chopped


Input: 3 tablespoons freshly grated Parmesan cheese

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

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Input: 2 ounces white truffle oil


Input: 2 tablespoons dry white wine


Input: A pinch of saffron


Input: 2 1/2 cups chicken stock, preferably homemade

2$1/2 cups chicken stock , preferably homemade

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

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Input: 4 tablespoons unsalted butter


Input: 2 tablespoons onion, diced


Input: 1 cup Arborio rice


Input: 2 small beets, rinsed and trimmed

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Input: 1 pint blueberries


Input: 2 pints raspberries


Input: 1 pint blueberries


Input: 2 pints strawberries


Input: 1/2 pint heavy cream


Input: 2 teaspoons powdered sugar


Input: 4 tablespoons brown sugar mixed with 2 tablespoons granulated sugar

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

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Input: 4 teaspoons granular yeast


Input: 1 1/2 cups milk


Input: Salt


Input: 4 tablespoons heavy cream


Input: 4 tablespoons chopped dill


Input: 1 quart milk


Input: 1 ounce butter


Input: 1/2 vanilla bean


Input: 3 egg yolks


Input: 1/2 cup sugar


Input: 2 tablespoons cornstarch


Input: 2 tablespoons cake flour


Input: 4 eggs


Input: 2/3 cups sugar


Input: 1 1/2 cups sifted cake flour


Input: 2 tablespoons melted butter


Input: 1/2 cup Grand Marnier


Input: 1/2 cup kirsch


Input: 1/2 cup Cointreau, blended together

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

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Input: 1 pint creme fraiche


Input: 1 cup buckwheat or rye flour

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

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Input: 1/2 cup all-purpose flour


Input: 2 eggs, separated


Input: A few drops of Tabasco sauce

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

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Input: 18 blini (see recipe)

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Input: 1 tablespoon finely chopped fresh tarragon, or half that amount dried

1 tablespoon finely chopped fresh tarragon , or half that amount dried

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Input: Freshly ground pepper


Input: 3 tablespoons butter


Input: 3 tablespoons flour


Input: 2 tablespoons Pernod, Ricard or other anise flavored liqueur

2 tablespoons Pernod , Ricard or other anise flavored liqueur

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

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Input: 2 egg yolks


Input: 3 tablespoons heavy cream


Input: 4 teaspoons finely chopped fresh parsley

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

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Input: 36 littleneck clams


Input: 2 tablespoons finely chopped shallots


Input: 1/2 cup dry white wine


Input: 2 teaspoons sesame oil


Input: 1/4 cup hickory chips (see note)

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Input: 2 tablespoons black tea leaves


Input: 4 tablespoons coarse salt


Input: 1 tablespoon Sichuan peppercorns


Input: 1/2 cup melted butter


Input: 1 4-pound (approximately) roasting chicken

1 4-pound ( approximately ) roasting chicken

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

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Input: 1/2 teaspoon red pepper


Input: 1/2 teaspoon white pepper


Input: 1/4 teaspoon black pepper


Input: 1/4 teaspoon dried thyme


Input: 1/4 teaspoon dried basil


Input: 1/4 teaspoon dried oregano


Input: 2 teaspoons paprika


Input: 8 skinless, boneless fillets of fish, preferably redfish, pompano or tilefish, about 1/4 pound each (see note)

8 skinless , boneless fillets of fish , preferably redfish , pompano or tilefish , about 1/4 pound each ( see note )

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

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

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Input: 1/4 teaspoon salt


Input: 6 yams, about 8 ounces each

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Input: 3 teaspoons salt, optional


Input: 1 tablespoon dark soy sauce


Input: 1/2 teaspoon Tabasco sauce


Input: 12 scallions, damaged leaves removed and discarded, cut into 1-inch pieces (1 1/2 cups)

12 scallions , damaged leaves removed and discarded , cut into 1-inch pieces ( 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 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


Input: 18 cherry tomatoes


Input: 2 tablespoons water


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 2 tablespoons peanut or corn oil

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

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Input: 1 chicken (about 4 pounds)

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

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Input: 1 teaspoon sugar


Input: 1 tablespoon corn oil


Input: 2 teaspoons chopped garlic


Input: 1/2 teaspoon chili oil or Tabasco sauce

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

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Input: 1/2 teaspoon ground ginger


Input: 1/4 cup soy sauce


Input: 1/4 cup red wine vinegar


Input: 8 tablespoons peanut or corn oil for cooking pancakes

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

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Input: 4 eggs


Input: 1/2 teaspoon salt


Input: 1/3 cup, loose minced cilantro or parsley

1/3 cup , loose minced cilantro or parsley

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

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Input: 10 ounces bread, preferably coarse textured, cut into 1-inch cubes

10 ounces bread , preferably coarse textured , cut into 1-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

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Input: 2 cups chicken stock or broth

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

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Input: 1 1/2 cups chopped onion


Input: 1/2 teaspoon Tabasco sauce


Input: Chopped cilantro leaves for garnish

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


Input: 1/2 cup red lentils


Input: 1 tablespoon fresh thyme leaves


Input: 1/2 cup extra virgin olive oil

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Input: 3 lemons


Input: 2 whole yellowtail snappers, red snappers or black sea bass, each about 2 1/4 pounds, cleaned

2 whole yellowtail snappers , red snappers or black sea bass , each about 2$1/4 pounds , cleaned

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

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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: Freshly ground black pepper


Input: 4 6-ounce salmon fillets, 1 1/4 inches thick

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Input: 4 tablespoons butter


Input: 1 tablespoon olive oil


Input: Sea salt


Input: 2 medium zucchini, ends trimmed

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

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Input: 1 bay leaf


Input: 10 coriander seeds, crushed


Input: 1 cup corn kernels (fresh, frozen or canned)

1 cup corn kernels ( fresh , frozen or canned )

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Input: 1 15-ounce can creamed corn

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


Input: 1 tablespoon minced ginger


Input: 1 small chili, seeds and stems removed, minced (or dried red chili flakes to taste)

1 small chili , seeds and stems removed , minced ( or dried red chili flakes to taste )

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

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Input: 1 tablespoon minced garlic


Input: 2 tablespoons peanut oil or another neutral oil, like corn or grape seed

2 tablespoons peanut oil or another neutral oil , like corn or grape seed

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

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Input: 1 tablespoon sherry, rice wine, sake or white wine

1 tablespoon sherry , rice wine , sake or white wine

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Input: 1 teaspoon sesame oil


Input: 2 tablespoons soy sauce


Input: 1 pound boneless chicken (breasts or thighs), in 1/2-inch chunks

1 pound boneless chicken ( breasts or thighs ) , in 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 I-COMMENT I-COMMENT

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Input: 1 cup Parmigiano-Reggiano shavings


Input: 1/2 cup heavy cream


Input: 1 tablespoon unsalted butter


Input: 4 to 6 heads fennel, branches and fronds untrimmed (fronds will be quite long)

4 to 6 heads fennel , branches and fronds untrimmed ( fronds will be quite long )

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


Input: Juice 1/2 lemon


Input: 4 red bell peppers


Input: 2 shallots, coarsely chopped


Input: 1 clove garlic, coarsely chopped (green part removed)

1 clove garlic , coarsely chopped ( green part removed )

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

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Input: 2 tablespoons peanut or vegetable oil

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Input: 2 to 3 tablespoons hazelnut oil

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons fresh tarragon leaves, chopped

2 to 3 tablespoons fresh tarragon leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 trout


Input: 1 lemon


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon peanut, grape seed or vegetable oil

1 tablespoon peanut , grape seed or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons hazelnut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh chives


Input: 1 head garlic, cloves peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large or four small halibut steaks (about 2 pounds)

2 large or four small halibut steaks ( about 2 pounds )

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

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

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


Input: 4 tablespoons fresh coriander, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 jalapeno chilies, seeded and minced

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 clove garlic, minced (any green part removed)

1 clove garlic , minced ( any green part removed )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 small red onion, finely chopped

B-QTY B-COMMENT 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: 1 yellow bell pepper


Input: 4 tomatillos (Mexican green tomatoes)

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 red bell pepper


Input: 1 lime


Input: 1/2 to 3/4 cup hazelnut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons melted butter


Input: Cream for brushing the crust

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


Input: 3 tablespoons ice water (a bit more or less may be needed)

3 tablespoons ice water ( a bit more or less may be needed )

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

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

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


Input: 1 batch flaky pie crust, divided into 2 unequal halves

1 batch flaky pie crust , divided into 2 unequal halves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/3 cup sugar, depending on sweetness of apples

1/4 to 1/3 cup sugar , depending on sweetness of apples

B-QTY O O B-UNIT B-NAME O 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 3- to 4-pound red snapper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 1 1/2 tablespoons rosewater, depending on taste

1 to 1$1/2 tablespoons rosewater , depending on taste

B-QTY O B-RANGE_END B-UNIT B-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 teaspoon mace


Input: 6 large, tart cooking apples, such as Cortlands or pippins, peeled, cored and cut in 6ths

6 large , tart cooking apples , such as Cortlands or pippins , peeled , cored and cut in 6ths

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

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

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

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


Input: 1/2 teaspoon cinnamon


Input: 6 1/2 tablespoons unsalted butter, cut in several pieces

6$1/2 tablespoons unsalted butter , cut in several pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons solid vegetable shortening


Input: 2 cups unbleached all-purpose flour


Input: 3/8 teaspoon salt


Input: 1/8 teaspoon sugar


Input: 5 tablespoons salted butter, cut in several pieces

5 tablespoons salted butter , cut in several pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cream of tartar


Input: 6 tablespoons superfine sugar


Input: 1/2 teaspoon vanilla extract


Input: 3 egg whites, at warm room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons sugar


Input: 3 tablespoons salted butter, cut in 3 pieces

3 tablespoons salted butter , cut in 3 pieces

B-QTY B-UNIT B-NAME I-NAME O B-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: 3 tablespoons unsalted butter, cut in 3 pieces

3 tablespoons unsalted butter , cut in 3 pieces

B-QTY B-UNIT B-NAME I-NAME O B-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: 3 egg yolks


Input: 1 1/2 cups all-purpose flour


Input: 1/2 teaspoon salt


Input: 9 1/2 tablespoons very cold, but not frozen, unsalted butter

9$1/2 tablespoons very cold , but not frozen , unsalted butter

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-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 egg yolk, plus ice water, to equal 1/3 cup

1 egg yolk , plus ice water , to equal 1/3 cup

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

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

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


Input: Flaky pie crust, enough for a 9-inch shell (see recipe)

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

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

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


Input: 2 Meyer lemons or other large lemons

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup dark brown sugar, tightly packed

3/4 cup dark brown sugar , tightly packed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups dark Karo syrup


Input: 2 eggs


Input: Light cream for brushing shell


Input: 2 tablespoons dark rum


Input: 1 teaspoon vanilla extract


Input: 4 large eggs


Input: Pinch of salt


Input: 4 tablespoons butter, softened


Input: Roasted red peppers, optional


Input: 1 unbaked 9-inch pie shell, your favorite pate brisee or rich pastry for custard pies (see recipe)

B-QTY 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 O O O O O

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

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

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


Input: Giant pecans to cover shell, about 1 1/4 cups

Giant pecans to cover shell , about 1$1/4 cups

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 hard rolls or hamburger buns

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1/4 cup minced shallot or white onion

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced parsley or mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon


Input: 1 medium onion, peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 1/3 cup vegetable oil


Input: 1 1/2 pounds boneless lamb, preferably from shoulder, excess fat removed

1$1/2 pounds boneless lamb , preferably from shoulder , excess fat removed

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

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

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


Input: 1 teaspoon grated fresh ginger


Input: 2 teaspoons wasabi powder


Input: Salt


Input: 1 sheet kaipen


Input: 1/4 cup minced scallions


Input: 1/4 cup chopped cilantro leaves


Input: 1/4 cup Thai or Vietnamese fish sauce

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced beef jerky, optional

1 tablespoon minced beef jerky , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sheet kaipen, cut in rectangles 2 by 4 inches

1 sheet kaipen , cut in rectangles 2 by 4 inches

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small avocado, halved, pitted, peeled and mashed

1 small avocado , halved , pitted , peeled and mashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 2 limes


Input: 1 teaspoon minced fresh chili, preferably habanero

1 teaspoon minced fresh chili , preferably habanero

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 15 to 20 bay leaves, preferably fresh

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable oil


Input: 2 tablespoons dried chili flakes, or to taste

2 tablespoons dried chili flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 1/2 cup garlic, peeled and sliced, about 1/2 head

1/2 cup garlic , peeled and sliced , about 1/2 head

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY 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 finely chopped ginger


Input: Salt and pepper to taste

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


Input: 1 medium or large onion, thinly sliced

B-QTY B-COMMENT I-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: 2 dried hot chilies, whole

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 8 ounces chopped boneless chicken or shelled shrimp

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: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooked brown rice


Input: 1 1/2 to 2 pounds pork or lamb shoulder, or beef tenderloin (filet mignon), cut into 1 1/2- to 2-inch chunks

1$1/2 to 2 pounds pork or lamb shoulder , or beef tenderloin ( filet mignon ) , cut into 1$1/2- to 2-inch chunks

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

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

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

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


Input: Salt if necessary


Input: 1/2 teaspoon ground black pepper, or to taste

1/2 teaspoon ground black pepper , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons nam pla (fish sauce) or soy sauce, or to taste

2 tablespoons nam pla ( fish sauce ) or soy sauce , or to taste

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

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


Input: 2 medium carrots, peeled and thinly sliced

2 medium carrots , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup broccoli or cauliflower florets in 1-inch pieces

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: 1/2 cup snow peas, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons neutral oil, like grapeseed or corn

4 tablespoons neutral oil , like grapeseed or corn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 leaves fresh sage or about 1 teaspoon dried sage, crumbled

10 leaves fresh sage or about 1 teaspoon dried sage , crumbled

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

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

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


Input: Salt and pepper to taste

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


Input: Grated Parmesan cheese to taste

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


Input: 1 pound spinach, washed, trimmed and roughly chopped

1 pound spinach , washed , trimmed and roughly chopped

B-QTY B-UNIT 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 onion, diced


Input: 2 cups cooked or canned white beans, liquid drained and reserved

2 cups cooked or canned white beans , liquid drained and reserved

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

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


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 1/2-inch thick slices good whole-grain bread, preferably cut from a crusty loaf

8$1/2-inch thick slices good whole-grain bread , preferably cut from a crusty loaf

O B-COMMENT B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT O B-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 garlic cloves, minced


Input: Lemon juice


Input: 1 cup low-fat yogurt


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 2 tomatoes (canned are fine), chopped

2 tomatoes ( canned are fine ) , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cayenne or dried red chili flakes, or to taste

1/2 teaspoon cayenne or dried red chili flakes , or to taste

B-QTY B-UNIT 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

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


Input: 1/2 cup chopped fresh parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or 3 cups chopped mesclun or romaine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups chicken, beef or vegetable stock (approximately), preferably homemade, or water

3 cups chicken , beef or vegetable stock ( approximately ) , preferably homemade , or water

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


Input: 1 teaspoon ground cumin


Input: 1 cup medium-grain bulgur


Input: 1 bunch watercress


Input: 1/2 cup brown or green lentils, washed and picked over

1/2 cup brown or green lentils , washed and picked over

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

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Input: 1/2 large red onion, peeled and thinly sliced

1/2 large red onion , peeled and thinly sliced

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

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Input: Salt and pepper


Input: 1 tablespoon vegetable or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound red or white Belgian endive, separated into leaves

1 pound red or white Belgian endive , separated into leaves

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: 1/4 teaspoon salt


Input: 1/2 teaspoon sesame oil


Input: 1 teaspoon honey


Input: 1/2 cup shelled hazelnuts


Input: 1 teaspoon grain mustard


Input: 2 teaspoons lime juice


Input: 2 teaspoons orange juice


Input: 1/2 cup white wine vinegar


Input: 1/2 teaspoon ground star anise or 2 whole star anise

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

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Input: 2 whole ducks, trimmed of excess fat, giblets discarded

2 whole ducks , trimmed of excess fat , giblets discarded

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

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Input: Grated zest of 1 lime


Input: Grated zest of 1 orange


Input: 2 cups blueberries


Input: 1/2 cup packed light brown sugar

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

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Input: 1/4 cup sugar


Input: 1/2 onion, peeled


Input: Additional sugar for topping


Input: 1 Granny Smith apple


Input: 1 pound dry white beans


Input: 2 cups chicken stock, preferably homemade

2 cups chicken stock , preferably homemade

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

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Input: 8 ripe tomatoes


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 3 1/2 cups sifted all-purpose flour


Input: 2 tablespoons baking powder


Input: 3/4 cup sugar


Input: Pinch salt, optional


Input: 5 eggs, slightly beaten


Input: 1/2 cup milk


Input: 5 ounces unsalted butter, melted and cooled

5 ounces unsalted butter , melted and cooled

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

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Input: 4 or 5 cups blueberries, fresh or frozen

4 or 5 cups blueberries , fresh or frozen

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 2 tablespoons chopped Italian parsley


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons salted capers, thoroughly rinsed

3 tablespoons salted capers , thoroughly rinsed

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

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Input: 1 small cauliflower


Input: 3/4 pound string beans


Input: Juice of 1/2 lemon


Input: 2 tablespoons olive oil


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 teaspoon fresh thyme leaves


Input: 4 tomatoes


Input: 4 ripe tomatoes


Input: 1 salmon fillet (about 1 pound)

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

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Input: 1/4 teaspoon ground mace


Input: 1/4 teaspoon ground nutmeg


Input: Freshly ground white pepper to taste

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

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Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup veal or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup ( 1/2 pint) heavy cream

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

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Input: 2 cups flour


Input: 1 egg


Input: 4 ounces (1 stick) unsalted butter

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

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Input: Salt if desired


Input: 1 egg for glazing pastry

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


Input: 1/4 cup of flour


Input: 18 fresh sage leaves


Input: 2/3 cup dry white wine


Input: Salt to taste


Input: 3 bunches fresh parsley


Input: 2 ounces good-quality boiled ham or lean bacon (see note)

2 ounces good-quality boiled ham or lean bacon ( see note )

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

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Input: 1 3-pound frying chicken, cut into serving-sized pieces

1 3-pound frying chicken , cut into serving-sized pieces

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

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Input: 1 medium onion, chopped

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


Input: 1 bunch tarragon, chopped


Input: 1 1/2 pounds boneless veal stewing meat, trimmed of excess fat

1$1/2 pounds boneless veal stewing meat , trimmed of excess fat

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

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Input: 2 tablespoons olive oil


Input: 2 tablespoons sweet unsalted butter


Input: 3 fat shallots, finely minced

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

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Input: Juice of half a lemon


Input: 1/2 to 1 cup water


Input: 1 1/2 pounds fresh okra


Input: 1/2 teaspoon salt, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 scant tablespoon coriander seeds, lightly crushed in a mortar

1 scant tablespoon coriander seeds , lightly crushed in a mortar

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

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Input: 1 clove garlic, mashed


Input: 1/4 cup olive oil


Input: 6 small plum tomatoes, peeled, seeded and roughly chopped

6 small plum tomatoes , peeled , seeded and roughly chopped

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

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Input: Water, lightly salted if desired, for boiling pasta

Water , lightly salted if desired , for boiling pasta

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

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Input: 1 medium onion, coarsely chopped

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

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Input: 2/3 cup extra-virgin olive oil


Input: 1 large, ripe beefsteak tomato, peeled and seeded

1 large , ripe beefsteak tomato , peeled and seeded

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

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Input: 1 pound linguine


Input: 1 heaping tablespoon minced fresh parsley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 heaping teaspoon minced fresh rosemary

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 heaping teaspoon minced fresh mint

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 heaping teaspoon minced fresh sage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt, if desired

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

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Input: Leaves of crisp romaine lettuce for serving

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

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Input: 2/3 cup lemon juice or more to taste

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

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Input: 1/4 cup extra-virgin olive oil


Input: 1/4 cup finely chopped red onion

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

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Input: 1 large tomato, peeled, seeded, chopped

1 large tomato , peeled , seeded , chopped

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

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Input: 1/4 cup finely chopped scallions


Input: 2/3 cup finely minced fresh mint

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

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Input: 1 1/2 cups finely minced Italian flat-leaf parsley

1$1/2 cups finely minced Italian flat-leaf parsley

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

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Input: 1 cup water


Input: 1 clove garlic


Input: 1/2 cup extra-virgin olive oil


Input: 2 tablespoons balsamic vinegar


Input: 2/3 cup fine cracked wheat (bulgur)

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

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Input: 3 large beefsteak tomatoes


Input: 1 teaspoon salt


Input: About 20 large leaves of fresh basil (1/2 cup when chopped)

About 20 large leaves of fresh basil ( 1/2 cup when chopped )

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

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Input: 1 medium red onion, sliced very thinly

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

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Input: Water


Input: 4 cloves garlic, mashed


Input: 1/4 cup chopped basil, closely packed

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

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Input: 1/2 cup freshly grated Parmesan cheese

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

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Input: Half a loaf of coarse, country-style Italian bread, preferably 2 or 3 days old (see note)

Half a loaf of coarse , country-style Italian bread , preferably 2 or 3 days old ( see note )

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

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

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Input: 1 medium tomato, peeled and seeded

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

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Input: 1/4 cup extra-virgin olive oil


Input: 1/4 pound linguine, broken into short lengths

1/4 pound linguine , broken into short lengths

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

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Input: 1 medium zucchini, diced (2 cups)

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

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Input: 1/2 pound string beans, cut into short lengths

1/2 pound string beans , cut into short lengths

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

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Input: 10 cups water


Input: 3 to 4 sprigs fresh sage

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

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Input: 1 pound fresh cranberry beans, shelled

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

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Input: 1 medium tomato, roughly 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: 4 tablespoons flour


Input: 12 pears Approximately


Input: 1/2 bottle dry red wine


Input: 6 tablespoons sugar


Input: Dash cinnamon


Input: 1/2 pint heavy cream, lightly whipped

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

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Input: 1 leek, diced


Input: 1 medium onion, diced (to make 1 1/2 cups with the leek)

1 medium onion , diced ( to make 1$1/2 cups with the leek )

B-QTY B-COMMENT B-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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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon olive oil


Input: 4 medium carrots, diced (2 cups)

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

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Input: 6 to 8 small new potatoes, diced (2 cups)

6 to 8 small new potatoes , diced ( 2 cups )

B-QTY O B-RANGE_END 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 9-pound leg pork


Input: 2 pints chicken or pork stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 juniper berries, crushed


Input: Coarse salt to taste to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon thyme


Input: 1 teaspoon marjoram


Input: 1/2 cup whole peppercorns


Input: 1 bunch parsley


Input: 6 bay leaves


Input: 2 large onions, sliced

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


Input: 4 cloves garlic, crushed


Input: 1 cup red wine vinegar


Input: 4 carrots, sliced


Input: 2 lemons, thinly sliced


Input: 2 pints red wine


Input: 4 tablespoons butter


Input: 2 tablespoons capers, rinsed and dried

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

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Input: 1 cup bread crumbs


Input: Freshly ground pepper to taste

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


Input: 1-2 cups white wine


Input: 4 cups canned tomatoes


Input: 1 tablespoon tomato puree


Input: Herb bouquet (bay leaf, parsley and thyme tied in a cheesecloth)

Herb bouquet ( bay leaf , parsley and thyme tied in a cheesecloth )

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

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


Input: 2 large onions


Input: 4 pounds salt cod, soaked and rinsed thoroughly

4 pounds salt cod , soaked and rinsed thoroughly

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

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Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced


Input: Freshly ground pepper to taste

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


Input: 2 cloves garlic, minced


Input: 3 cans flat anchovies with their oil

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

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Input: 1 cup dried bread crumbs


Input: 1 8-pound leg of lamb


Input: 3/4 cup plain yogurt


Input: 6 tablespoons butter


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 cup parsley, finely chopped

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

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Input: 1 10-ounce can plum tomatoes, coarsely chopped

1 10-ounce can plum tomatoes , coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced


Input: 2 pounds dried white beans


Input: 2 pig's feet, split


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped parsley


Input: 12 cups chicken stock


Input: 2 teaspoons sugar


Input: 2 large onions, diced

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


Input: 6 tablespoons butter


Input: 3 pounds carrots, diced


Input: 3 Idaho potatoes, diced


Input: 2 egg whites


Input: 1/2 cup chopped parsley to garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 juniper berries


Input: 6 peppercorns


Input: 2 bay leaves


Input: 6 stalks parsley


Input: 1 piece lemon peel


Input: 1 stalk celery


Input: 2 pig's feet


Input: Coarse salt to taste


Input: 2 cups white wine


Input: 2 onions, sliced


Input: 2 carrots, sliced


Input: 2 cloves garlic, crushed


Input: 3 pounds pork belly or shoulder, tied into sausage shape

3 pounds pork belly or shoulder , tied into sausage shape

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sweet butter


Input: 2 loaves homemade type white bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dark brown sugar


Input: 2 lemons Approximately


Input: 6 pounds tart apples, peeled, cored and sliced

6 pounds tart apples , peeled , cored and sliced

B-QTY B-UNIT 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


Input: 3 tablespoons unsalted butter


Input: Kosher salt and freshly ground black pepper to tast

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

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Input: Pan drippings from pork chops or 2 tablespoons demi-glace, preferably homemade

Pan drippings from pork chops or 2 tablespoons demi-glace , preferably homemade

B-COMMENT I-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: 2 tablespoons extra-virgin olive oil


Input: 1 shallot, chopped


Input: 1 clove garlic, chopped


Input: 2 stems fresh thyme


Input: 1 bay leaf


Input: 3 cups pinot noir or other red wine

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

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Input: 3 large white onions, peeled and sliced

3 large white onions , peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 stems fresh thyme


Input: 2 bay leaves


Input: 6 tablespoons extra-virgin olive oil


Input: 4 Granny Smith apples, peeled, cored and cut into 6 wedges

4 Granny Smith apples , peeled , cored and cut into 6 wedges

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

NoCAP YesCAP 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: 6 tablespoons extra-virgin olive oil


Input: 6 1 1/2-inch-thick center-cut or loin-cut pork chops, bone in

6 1$1/2-inch-thick center-cut or loin-cut pork chops , bone in

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: 4 cups apple cider, plus more as needed

4 cups apple cider , plus more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly ground black pepper, plus more for seasoning chops

2 tablespoons freshly ground black pepper , plus more for seasoning chops

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

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


Input: 1 teaspoon finely minced garlic


Input: 3/4 cup chopped tomatoes


Input: 8 tablespoons kosher salt, plus more for seasoning chops

8 tablespoons kosher salt , plus more for seasoning chops

B-QTY B-UNIT B-COMMENT B-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 finely chopped parsley


Input: 2 tablespoons butter


Input: 1 cup finely chopped trimmed scallions, green part and all

1 cup finely chopped trimmed scallions , green part and all

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: 3/4 cup finely chopped parsley


Input: 1 tablespoon cornstarch or arrowroot


Input: 1 cup frozen green peas


Input: 1 pound spaghetti, preferably imported

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1/4 teaspoon dried, hot red pepper flakes

1/4 teaspoon dried , hot red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


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: 1/8 teaspoon freshly grated nutmeg


Input: Pinch of cayenne pepper


Input: 1 tablespoon butter


Input: 2 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 plus 2 tablespoons dry white wine

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons finely minced garlic


Input: 1/3 cup olive oil


Input: 48 little neck clams


Input: 1/3 cup finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon finely minced garlic


Input: 2 eggs


Input: 3/4 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large ears of corn


Input: 1 egg, lightly beaten


Input: 3 medium-size zucchini, about 1 1/4 pounds

3 medium-size zucchini , about 1$1/4 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon Tabasco sauce


Input: 1 tablespoon Dijon-style mustard


Input: 1/2 cup fine, fresh bread crumbs

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 teaspoon ground cumin


Input: 2 teaspoons Worcestershire sauce


Input: 1/8 teaspoon freshly grated nutmeg


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon finely minced garlic


Input: 2 egg yolks


Input: 1 3/4 cup flour, plus 1/4 cup for rolling the dough

1$3/4 cup flour , plus 1/4 cup for rolling the dough

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely diced celery


Input: 1 cup finely chopped onion


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon 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: 2 pounds ground lean meat, preferably lamb

2 pounds ground lean meat , preferably lamb

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 3 large potatoes, preferably Idaho variety, about 1 3/4 pounds

3 large potatoes , preferably Idaho variety , about 1$3/4 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs of coriander for garnishing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cheesecloth sufficient to wrap entire chicken

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 pounds kosher salt


Input: 3 scallions, without whisker ends and green tips, washed and dried thoroughly

3 scallions , without whisker ends and green tips , washed and dried thoroughly

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

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

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


Input: 1 piece of eight-star anise


Input: 1 slice of fresh ginger, peeled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 fresh chicken, about 3 pounds, washed, interior membranes removed, drained, dried thoroughly inside and out

1 fresh chicken , about 3 pounds , washed , interior membranes removed , drained , dried thoroughly inside and out

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

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

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

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


Input: 1 1/2 teaspoons dry vermouth


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon finely chopped garlic


Input: 1/2 teaspoon crumbled dried oregano


Input: 3 tablespoons finely chopped parsley


Input: 3 tablespoons olive oil


Input: 2 teaspoons dry vermouth


Input: 4 wafer-thin slices onion, preferably red or Vidalia

4 wafer-thin slices onion , preferably red or Vidalia

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 YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon red-wine vinegar or Spanish wine vinegar, available in shops that specialize in fine imported foods

1 tablespoon red-wine vinegar or Spanish wine vinegar , available in shops that specialize in fine imported foods

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

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

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


Input: 2 quarts loosely packed salad greens, preferably including arugula and watercress

2 quarts loosely packed salad greens , preferably including arugula and watercress

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

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


Input: 1 tablespoon powdered mustard


Input: 1 tablespoon cold water


Input: 1/2 cup finely chopped carrots


Input: 2/3 cup finely chopped celery


Input: 1 tablespoon flour


Input: 1/3 cup dry white wine


Input: 1 1/4 cups unsalted beef broth


Input: 1/4 teaspoon dried thyme


Input: 1 bay leaf


Input: 1/2 cup finely chopped onion


Input: 1 tablespoon finely chopped bottled no-salt hot cherry peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 hard-cooked egg, put through fine sieve

1 hard-cooked egg , put through fine sieve

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter or oil


Input: 2 teaspoons dried marjoram


Input: Freshly ground pepper to taste

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


Input: 4 pickle spears or 1 kosher dill pickle, bottled without salt, each cut lengthwise into quarters, about 4 1/2 inches long

4 pickle spears or 1 kosher dill pickle , bottled without salt , each cut lengthwise into quarters , about 4$1/2 inches long

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

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

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

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


Input: 1 1/2 tablepoons homemade mustard, English-style (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon unsalted butter


Input: 8 thin slices of top round of beef, each measuring 4 by 6 inches and 1/4 inch thick, about 2 pounds total weight

8 thin slices of top round of beef , each measuring 4 by 6 inches and 1/4 inch thick , about 2 pounds total weight

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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: Freshly ground pepper to taste

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


Input: 1 cup canned no-salt tomatoes


Input: 1 cup unsalted chicken broth, fresh or canned

1 cup unsalted chicken broth , fresh or canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon flour


Input: 1/4 cup no-salt tomato paste


Input: 1/2 teaspoon ground coriander


Input: 1 teaspoon ground cumin


Input: 1 tablespoon chili powder


Input: 1/2 cup finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons 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: Tomato sauce with chili (see recipe), optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground veal


Input: 1/4 teaspoon dried hot red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground pork


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 tablespoon chili powder


Input: 3/4 cup crushed canned no-salt tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely chopped celery


Input: 1 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced garlic


Input: 1 cup finely chopped onions


Input: 1 tablespoon olive oil


Input: 2 tablespoons finely chopped bottled no-salt sweet peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely minced onion


Input: 2 tablespoons finely chopped parsley


Input: 1 cup corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon red-wine vinegar


Input: 1/4 teaspoon Tabasco sauce


Input: Freshly ground pepper to taste


Input: 2 teaspoons no-salt mustard


Input: Sauce gribiche (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg yolk


Input: 4 sprigs fresh parsley


Input: 1/2 teaspoon dried thyme


Input: 2 whole cloves


Input: 2 cups coarsely chopped onions


Input: 1 cup trimmed, scraped coarsely chopped carrots

1 cup trimmed , scraped coarsely chopped carrots

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: 12 peppercorns


Input: 1 bay leaf


Input: 1 veal shank, 4 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 3 quarts water


Input: 1/4 cup olive oil


Input: 1 tablespoon drained capers, optional (see note)

1 tablespoon drained capers , optional ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon cayenne pepper


Input: 1 teaspoon paprika


Input: 2 tablespoons lime juice


Input: 1/2 cup finely chopped parsley


Input: 3 tablespoons finely chopped hot cherry peppers, bottled without salt

3 tablespoons finely chopped hot cherry peppers , bottled without salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped jalapeno or serrano chilies

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: 1 cup finely diced celery


Input: 1/4 teaspoon dried hot red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound grated no-salt cheese such as Gouda, about 1 1/2 cups

1/4 pound grated no-salt cheese such as Gouda , about 1$1/2 cups

B-QTY B-UNIT 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 YesCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 teaspoon finely chopped garlic


Input: 2 large, red ripe tomatoes, about 1 pound

2 large , red ripe tomatoes , about 1 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried crumbled oregano


Input: 1 cup chopped canned no-salt tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup bottled thinly sliced sweet pepper slices without salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1/4 teaspoon dried hot red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


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: 3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

3 cups canned no-salt tomatoes ( or use half tomatoes and half no-salt canned tomato sauce )

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


Input: 1 teaspoon pure vanilla extract


Input: 1/4 cup, plus 2 tablespoons, all-purpose flour

1/4 cup , plus 2 tablespoons , all-purpose flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup, plus 2 tablespoons, potato starch, available in supermarkets and grocery stores

1/4 cup , plus 2 tablespoons , potato starch , available in supermarkets and grocery stores

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

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

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


Input: 5 egg yolks


Input: 2/3 cup sugar


Input: 2 cups milk


Input: 1/8 teaspoon salt, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kirschwasser


Input: 1 10-ounce package frozen raspberries

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


Input: 2 tablespoons kirschwasser or other white liqueur

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups milk


Input: 1 cup heavy cream


Input: 1 1/4 cups sugar


Input: 1 teaspoon pure vanilla extract


Input: 6 eggs, separated


Input: 1/4 teaspoon salt, if desired

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Input: 1/4 cup water


Input: 1 pound ground veal


Input: Freshly ground pepper to taste

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Input: 4 teaspoons butter


Input: 1/2 cup finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 1/2 cup fine fresh bread crumbs

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Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped chives


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 1/2 tablespoons flour


Input: 1 1/2 cups unsalted beef or chicken broth

1$1/2 cups unsalted beef or chicken broth

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Input: 1/4 cup white wine, preferably Rhine or Moselle

1/4 cup white wine , preferably Rhine or Moselle

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Input: 1/4 cup sour cream


Input: 1 egg yolk


Input: Juice of 1/2 lemon


Input: 1/4 cup chopped, cored, seeded hot cherry peppers without salt

1/4 cup chopped , cored , seeded hot cherry peppers without salt

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Input: 1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight

1 whole fish ( sea bass , weakfish or red snapper ) with head on , gills removed , 2$3/4 to 3 pounds cleaned weight

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Input: Juice of 1 lime


Input: Freshly ground pepper to taste

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Input: 1/4 cup olive oil


Input: 2 cups thinly sliced onion


Input: 1 tablespoon finely minced garlic


Input: 2 green peppers, cored, seeded and thinly sliced

2 green peppers , cored , seeded and thinly sliced

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Input: 2 teaspoons oregano


Input: 1 cup, plus 1 tablespoon,sugar, as well as sugar for coating the inside of pans

1 cup , plus 1 tablespoon , sugar , as well as sugar for coating the inside of pans

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Input: 1/4 cup shelled pistachios, cleaned of their dark outer coating

1/4 cup shelled pistachios , cleaned of their dark outer coating

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Input: English custard (see recipe) OR

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Input: 1 tablespoon orange-flavored liqueur such as Cointreau

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Input: 7 eggs, separated


Input: Butter for greasing pans


Input: 1 cup heavy cream


Input: 2 tablespoons sugar


Input: 1/4 cup toasted, coarsely chopped almonds

1/4 cup toasted , coarsely chopped almonds

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Input: 1/4 cup kirschwasser or maraschino liqueur

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Input: 1/2 cup apricot preserves


Input: 1 spongecake loaf (see recipe), preferably made at least one day in advance

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Input: 1/4 cup currants


Input: 1 tablespoon grated orange peel


Input: 5 tablespoons orange juice


Input: 1/3 cup light olive oil


Input: 3/4 cup finely ground blanched almonds

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Input: 1 pound linguine


Input: 1/2 cup flour


Input: 1/2 teaspoon baking powder


Input: 2 eggs


Input: 3/4 cup plus 2 tablespoons sugar

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Input: 6 tablespoons fruity extra-virgin olive oil

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Input: 1 head Boston lettuce


Input: 2 tablespoons sherry vinegar


Input: 1/2 teaspoon Dijon mustard


Input: 1/2 teaspoon fresh rosemary leaves


Input: 1/2 teaspoon chopped fresh chervil


Input: 1 teaspoon minced chives


Input: Freshly ground black pepper


Input: 2 pounds mussels, preferably small ones

2 pounds mussels , preferably small ones

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Input: 4 tablespoons extra-virgin olive oil


Input: 1 medium onion, chopped

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Input: 2 cloves garlic, minced


Input: 8 ounces fresh goat cheese, preferably in a log

8 ounces fresh goat cheese , preferably in a log

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Input: Salt and freshly ground black pepper

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

1 teaspoon fresh thyme leaves ( or 1/2 teaspoon dried )

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Input: 1/2 sweet red pepper, seeded and chopped

1/2 sweet red pepper , seeded and chopped

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Input: 1/4 cup heavy cream


Input: 1/2 cup dry white wine


Input: 6 ripe plum tomatoes, chopped

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