Input: 1 large ripe Mexican mango

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


Input: 1 cup dark brown sugar


Input: 1 pint sour cream or créme fraîche

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

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Input: 2 teaspoons sugar


Input: 1/8 teaspoon salt


Input: 1 to 1 1/4 cups all-purpose flour (do not use unbleached)

1 to 1$1/4 cups all-purpose flour ( do not use unbleached )

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Input: 7 tablespoons (3 1/2 ounces) unsalted butter, chilled and cut into pieces

7 tablespoons ( 3$1/2 ounces ) unsalted butter , chilled and cut into pieces

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

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Input: 4 cooking apples, such as Jonathans

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

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Input: 1 partially prebaked and cooled flaky sweet pastry shell

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

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Input: 5 tablespoons sugar


Input: 3/4 cup heavy cream


Input: 1 tablespoon confectioners' sugar


Input: 3 large egg yolks


Input: 3/4 cups heavy cream


Input: 1 large egg, slightly beaten

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Input: 5 tablespoons granulated sugar


Input: 2 tablespoons plum eau-de-vie or brandy

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

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Input: 2 tablespoons unsalted butter


Input: 3 tablespoons heavy cream


Input: Salt to taste


Input: 1 partially prebaked and cooled flaky sweet pastry shell

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

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Input: 2 cups strong black tea


Input: 1 pound prunes, pitted


Input: 1 head garlic, the cloves peeled and halved

1 head garlic , the cloves peeled and halved

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

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Input: 1/4 cup whole unblanched almonds


Input: 3 medium celery roots (each weighing about 1 pound), peeled and cubed into about 1/2-inch squares

3 medium celery roots ( each weighing about 1 pound ) , peeled and cubed into about 1/2-inch squares

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

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Input: 1/2 cup chopped black olives


Input: Salt to taste


Input: 2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces

2 pounds carrots , peeled and sliced diagonally into 1/2-inch pieces

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: Salt to taste


Input: 1/2 cup freshly grated imported Gruyere cheese

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 3 tablespoons heavy cream


Input: Freshly grated nutmeg to taste

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


Input: 6 large egg yolks


Input: 1/2 cup sugar


Input: About 1 1/2 cups pastry cream (recipe above)

About 1$1/2 cups pastry cream ( recipe above )

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Input: 1 fully baked 9-inch tart crust, homemade or store-bought

1 fully baked 9-inch tart crust , homemade or store-bought

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

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Input: 2 pints fresh raspberries, blueberries, strawberries or an assortment

2 pints fresh raspberries , blueberries , strawberries or an assortment

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

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Input: 1/3 cup red currant jelly


Input: 6 medium white or yellow onions (about 2 pounds), peeled and cut horizontally into 3 thick slices

6 medium white or yellow onions ( about 2 pounds ) , peeled and cut horizontally into 3 thick slices

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 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: 3 1/2 tablespoons unsalted butter, softened

3$1/2 tablespoons unsalted butter , softened

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

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Input: 1 cup whole milk


Input: 1 cup heavy cream


Input: 2 plump, moist vanilla beans, split lengthwise, pulp scraped out

2 plump , moist vanilla beans , split lengthwise , pulp scraped out

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

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Input: 1/2 cup sugar


Input: 1/3 cup cornstarch, sifted


Input: 6 large egg yolks


Input: 1 plump, moist vanilla bean, split lengthwise, pulp scraped out

1 plump , moist vanilla bean , split lengthwise , pulp scraped out

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

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Input: 2 cups whole milk


Input: Freshly ground pepper to taste

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


Input: Pinch cinnamon


Input: 1/8 teaspoon ground allspice


Input: Salt to taste


Input: 2 tablespoons butter


Input: 1 tablespoon honey


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 teaspoon finely chopped garlic


Input: 1/4 pound mushrooms, cut into very small cubes

1/4 pound mushrooms , cut into very small cubes

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

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Input: 1/2 cup chopped celery


Input: Salt and freshly ground pepper to taste

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

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Input: 1 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: 2 cups fine fresh bread crumbs

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

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Input: 2 eggs, lightly beaten


Input: 1/4 cup pistachios


Input: 1/4 cup sour cream


Input: 1/4 teaspoon ground cumin


Input: 1/4 teaspoon freshly grated nutmeg


Input: 4 tablespoons finely chopped parsley


Input: 1 butternut squash, about 2 pounds

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

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Input: 3 tablespoons water


Input: 2 teaspoons dark soy sauce


Input: 3/4 cup pecans chopped fine with a food processor or heavy knife

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: 3 tablespoons vegetable oil


Input: 2 tablespoons olive oil


Input: 2 tablespoons butter


Input: 1 tablespoon fresh lime or lemon juice

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

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Input: 3 tablespoons chopped coriander or parsley

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

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Input: 3 to 4 fresh ears of corn, medium size

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Input: 1 tablespoon butter


Input: 1/2 cup chopped scallions


Input: 1 teaspoon curry powder


Input: 4 small ripe plum tomatoes

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


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 fresh chopped coriander


Input: 1 1/2 pounds cooked ham


Input: 1 tablespoon butter, plus butter for greasing the pan

1 tablespoon butter , plus butter for greasing the pan

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

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Input: 1/2 cup chopped onion


Input: Salt and freshly ground pepper to taste

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

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Input: 1 large egg


Input: 2 tablespoons extra-virgin olive oil


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: 8 small skinless fillets, about 1 1/2 pounds total

8 small skinless fillets , about 1$1/2 pounds total

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

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Input: 4 red snappers (1 to 1 1/2 pounds each), cleaned and boned, heads and tails intact

4 red snappers ( 1 to 1$1/2 pounds each ) , cleaned and boned , heads and tails intact

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

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Input: 4 cloves garlic, minced


Input: 4 small hot chilies, seeded and minced

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

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Input: 3 tablespoons sugar


Input: 3 tablespoons Vietnamese fish sauce (nuoc mam)

3 tablespoons Vietnamese fish sauce ( nuoc mam )

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Input: 3 tablespoons fresh lime juice


Input: 1/4 cup fresh lime juice


Input: 2 small tomatoes, seeded and diced

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

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Input: 1 medium red onion, peeled and diced

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

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Input: 1 medium cucumber, peeled, seeded and cut into 1/8-inch slices

1 medium cucumber , peeled , seeded and cut into 1/8-inch slices

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

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Input: 1/4 cup diced scallions


Input: 1 large red bell pepper, diced

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

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Input: 3 Haas avocados, ripe but not too soft, peeled and diced

3 Haas avocados , ripe but not too soft , peeled and diced

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

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Input: 4 1 1/2-pound lobsters


Input: 1 teaspoon canola oil


Input: 1 Scotch bonnet or jalapeno chili, stem removed

1 Scotch bonnet or jalapeno chili , stem removed

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

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Input: 1 cup port or sherry (optional)

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

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Input: 12 cardamom pods


Input: 10 cloves


Input: 2 bay leaves


Input: 3/4 cup vegetable oil


Input: 3 medium onions: 2 halved lengthwise and thinly sliced; 1 finely chopped

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

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Input: 1/2 teaspoon cumin seeds


Input: 2 Cornish hens, legs halved and breasts quartered

2 Cornish hens , legs halved and breasts quartered

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

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Input: 1/4 cup slivered almonds, toasted

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

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Input: 1/4 cup golden raisins, plumped in hot water and drained

1/4 cup golden raisins , plumped in hot water and drained

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

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Input: 2 tablespoons fresh lemon juice


Input: 1 teaspoon ground cumin


Input: 1 1/2 to 2 teaspoons cayenne pepper

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

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Input: Freshly ground pepper to taste

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


Input: 1/2 pound dried black beans, soaked in water overnight and drained

1/2 pound dried black beans , soaked in water overnight and drained

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

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Input: 1 bay leaf


Input: 2 teaspoons olive oil


Input: 1 medium onion, diced

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


Input: 4 cloves garlic, minced


Input: 1/2 teaspoon ground cumin


Input: 2 tablespoons chopped fresh oregano


Input: 1 teaspoon salt, plus more to taste

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

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Input: Freshly ground pepper to taste

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


Input: 1 scallion, trimmed


Input: 1 fresh thyme sprig


Input: 1 onion, coarsely chopped


Input: 3/4 cup jerk sauce


Input: Salt to taste


Input: 2 green plantains, peeled and cut on the diagonal into 1/8-inch slices

2 green plantains , peeled and cut on the diagonal into 1/8-inch slices

B-QTY 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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Input: Vegetable oil for frying


Input: 1 tablespoon chopped fresh cilantro


Input: 1/2 cup coarsely chopped fresh coriander leaves

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

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Input: 1 to 2 hot green chilies, thinly sliced

1 to 2 hot green chilies , thinly sliced

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

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Input: 4 2-inch cinnamon sticks


Input: 2 cups plain low-fat yogurt


Input: 1/2 cup coarsely chopped fresh mint leaves

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

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Input: 3 cups basmati rice, washed

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Input: 2 tablespoons salt


Input: 2 teaspoons saffron threads


Input: 5 cloves garlic, peeled


Input: 1 2-inch piece fresh ginger, peeled and coarsely chopped

1 2-inch piece fresh ginger , peeled and coarsely chopped

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

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Input: 3 tablespoons hot milk


Input: 1 pound ziti, penne or other cut pasta

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

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Input: 1/2 cup or more roughly chopped parsley or basil leaves

B-QTY B-UNIT O I-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT 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: 1 28-ounce can whole plum tomatoes, with juice

1 28-ounce can whole plum tomatoes , with juice

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

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Input: 2 small dried hot red chilies, optional

2 small dried hot red chilies , optional

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

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Input: 1 piece meaty veal shank, 1/2 to 1 pound

1 piece meaty veal shank , 1/2 to 1 pound

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

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Input: 3 cloves garlic, peeled and roughly chopped

3 cloves garlic , peeled and roughly chopped

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

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Input: 2 tablespoons olive oil


Input: 2 egg whites


Input: 2 egg whites


Input: 1 cup heavy cream


Input: 1/2 packet unflavored gelatin dissolved in 2 tablespoons cold water

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

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Input: 5 tablespoons sugar


Input: Freshly grated imported Italian parmesan cheese

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

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Input: 1 cup brandy


Input: 1/2 pound pitted dried prunes


Input: Sponge cake (see note)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch of crushed red pepper flakes

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Input: Salt to taste


Input: 12 ounces spaghetti alla chitarra (see note)

12 ounces spaghetti alla chitarra ( see note )

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Input: 3 tablespoons coarsely chopped basil leaves

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Input: 4 large garlic cloves, minced

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Input: 4 pounds ripe tomatoes, peeled and diced

4 pounds ripe tomatoes , peeled and diced

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Input: 1/3 cup extra-virgin olive oil


Input: Sprigs of fresh rosemary


Input: 4 ripe, medium-size size tomatoes, diced

4 ripe , medium-size size tomatoes , diced

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

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Input: 2 racks of lamb, frenched

B-QTY O B-COMMENT B-NAME B-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 cups dry white wine


Input: 1/2 cup plus 1 tablespoon balsamic vinegar

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Input: 1/4 pound lamb bones, in small pieces

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

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Input: 1 medium-size onion, peeled and diced

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Input: 1 rib celery, diced


Input: 2/3 cup vegetable shortening, chilled

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Input: 2 tablespoons chopped fresh rosemary leaves

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

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Input: 1 carrot, scraped and diced

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

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Input: 2 teaspoons finely chopped peeled fresh ginger

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Input: 2 tablespoons finely chopped scallions


Input: 2 tablespoons extra-virgin olive oil


Input: 4 tablespoons butter


Input: 1/2 teaspoon salt


Input: 1 tablespoon sugar


Input: 1 teaspoon sesame oil


Input: 1/2 teaspoon cornstarch mixed with 1/2 teaspoon water

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Input: 1 tablespoon rice wine


Input: 6 tablespoons chicken stock, preferably homemade

6 tablespoons chicken stock , preferably homemade

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

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Input: 1 tablespoon Hoisin sauce


Input: 1/2 teaspoon salt


Input: 1/2 cup unsalted cashew nuts, roasted

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

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Input: 1/2 cup peanut oil


Input: 1 egg white


Input: 1 teaspoon salt


Input: 2 teaspoons cornstarch


Input: 1 teaspoon hot pepper flakes


Input: 1/2 cup dry white wine


Input: 1 pound medium shrimp, peeled and deveined

1 pound medium shrimp , peeled and deveined

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

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Input: 4 teaspoons salt


Input: 2 tablespoons melted salted butter


Input: 1 teaspoon baking soda


Input: 1 teaspoon baking powder


Input: 1 1/2 cups buttermilk


Input: 4 cups all-purpose flour, and more for kneading and rolling

4 cups all-purpose flour , and more for kneading and rolling

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

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Input: 1 package active dry yeast


Input: 1/4 teaspoon salt


Input: 2/3 cup blanched almonds, finely ground

2/3 cup blanched almonds , finely ground

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

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Input: 2 pounds shrimp


Input: 6 teaspoons coarse salt


Input: 2 tablespoons peanut oil


Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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

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Input: 1 cup all-purpose flour


Input: 2 scallions, chopped, including green part

2 scallions , chopped , including green part

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

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Input: 2 tablespoons chopped fresh ginger


Input: 1 teaspoon baking powder


Input: 3 large eggs, at room temperature

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

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Input: 3/4 cup light brown sugar


Input: 2 large Comice or Bartlett pears

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

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

1/2 cup unsalted butter , at room temperature

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

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Input: 3/4 cup sugar


Input: 1 teaspoon vanilla extract


Input: 1/4 teaspoon almond extract


Input: 8 1/2-inch cubes Gorgonzola or Roquefort cheese

8$1/2-inch cubes Gorgonzola or Roquefort cheese

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

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Input: 3 tablespoons unsalted butter


Input: Freshly ground pepper


Input: 1/3 cup heavy cream


Input: 10 juniper berries, bruised with the flat of a knife

10 juniper berries , bruised with the flat of a knife

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

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Input: 1 1/2 tablespoons butter


Input: 1 leek, including 1 inch of the greens, halved and thinly sliced

1 leek , including 1 inch of the greens , halved and thinly sliced

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

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Input: 1 savoy or green cabbage

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


Input: Salt


Input: 1 teaspoon soy sauce


Input: 1 bay leaf


Input: 2 sprigs thyme


Input: 1/2 cup coarsely chopped parsley


Input: 2 teaspoons salt


Input: 1/4 teaspoon peppercorns


Input: 6 large cloves garlic


Input: 2 tablespoons olive oil


Input: 6 cups Roasted-Vegetable Stock (recipe follows)

6 cups Roasted-Vegetable Stock ( recipe follows )

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

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Input: 1 cup diced celery root


Input: 3 tablespoons chopped fresh dill


Input: 1 large leek, white part thinly sliced, plus 1 cup chopped inner greens

1 large leek , white part thinly sliced , plus 1 cup chopped inner greens

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

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Input: 1 large onion, cut into 1/2-inch pieces

1 large onion , cut into 1/2-inch pieces

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

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Input: 3 Jerusalem artichokes, cut into 1/4-inch slices

3 Jerusalem artichokes , cut into 1/4-inch slices

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

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Input: 1 large celery rib, cut into 1/4-inch slices

1 large celery rib , cut into 1/4-inch slices

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

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Input: 4 carrots, cut into 1/4-inch slices

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

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Input: Juice and zest from one orange

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

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Input: 2 tablespoons white rice


Input: Salt and freshly ground black pepper

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

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Input: 2 tablespoons chopped parsley


Input: 1 pound carrots (about 7 medium), peeled and thinly sliced

1 pound carrots ( about 7 medium ) , peeled and thinly sliced

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

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Input: 2 cups diced onion


Input: 1 red bell pepper, diced

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Input: 2 tablespoons unsalted butter


Input: 5 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper

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

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Input: 1 shallot, finely chopped


Input: 1 teaspoon lemon zest


Input: 2 tablespoons chopped mint sprigs for garnish

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

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Input: 2 tablespoons fresh lemon juice


Input: 1/3 cup chopped parsley


Input: 1 preserved lemon (available in specialty shops) or 2 teaspoons lemon zest

1 preserved lemon ( available in specialty shops ) or 2 teaspoons lemon zest

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

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Input: 2 sprigs thyme


Input: 1 bay leaf


Input: 4 sprigs parsley


Input: 1 carrot, peeled and finely diced

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

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Input: 1/2 small onion, finely diced

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Input: 1 cup French green lentils


Input: Salt and freshly ground black pepper

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

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Input: 1 teaspoon olive oil


Input: 5 small beets (about 1 pound), peeled

5 small beets ( about 1 pound ) , peeled

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: 1/4 cup hot chili sauce (see note)

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

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Input: 1 pound 1/4-inch dried rice sticks (see note)

1 pound 1/4-inch dried rice sticks ( see note )

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: 1/2 cup fish sauce


Input: Freshly ground black pepper


Input: 2 cups fresh bean sprouts


Input: 2 fresh red chili peppers, sliced, with seeds removed

2 fresh red chili peppers , sliced , with seeds removed

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Input: 2 limes cut into wedges

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


Input: 1 bunch fresh mint, leaves only

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

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Input: 1 bunch basil, leaves only (use Asian basil if available)

1 bunch basil , leaves only ( use Asian basil if available )

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Input: 1 tablespoon minced fresh coriander leaves

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Input: 2 medium onions, sliced very thin

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

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Input: 2 teaspoons salt


Input: 1 pound sirloin steak


Input: 2 scallions, thinly sliced


Input: 4 medium parsnips, cut into 2-inch chunks

4 medium parsnips , cut into 2-inch chunks

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

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Input: 1 cinnamon stick


Input: 8 star anise (see note)

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

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Input: 3 shallots, unpeeled


Input: 1 2-ounce piece of fresh ginger, unpeeled

1 2-ounce piece of fresh ginger , unpeeled

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

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Input: 5 pounds oxtails


Input: 2 pounds short ribs


Input: 2 large onions, unpeeled, halved and studded with 8 whole cloves

2 large onions , unpeeled , halved and studded with 8 whole cloves

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

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Input: Boston lettuce leaves


Input: 5 pounds beef bones


Input: 1 scallion, cut on the diagonal in 1-inch slices

1 scallion , cut on the diagonal in 1-inch slices

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

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Input: 1 teaspoon finely minced fresh coriander leaves

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

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Input: 1 kaffir lime leaf, finely slivered

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

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Input: 1 stalk lemongrass, crushed and minced

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

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Input: 1 shallot, finely minced


Input: About 24 ounces skirt steak, cut into 4 portions

About 24 ounces skirt steak , cut into 4 portions

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

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Input: 1 tablespoon juniper berries, lightly crushed

1 tablespoon juniper berries , lightly crushed

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

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Input: 10 sprigs thyme


Input: 6 cloves garlic, unpeeled, lightly crushed

6 cloves garlic , unpeeled , lightly crushed

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

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Input: Extra virgin olive oil


Input: Coarse sea salt


Input: Freshly ground black pepper


Input: 2 tablespoons lemon juice


Input: 2 tablespoons fish sauce


Input: 1/2 teaspoon chili powder


Input: 1/2 teaspoon sugar


Input: 2 tablespoons chicken stock or fish broth

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

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Input: 1 1/2 pounds whole bay scallops or quartered sea scallops (see note)

1$1/2 pounds whole bay scallops or quartered sea scallops ( see note )

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

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Input: 1 cup flour


Input: 2 teaspoons salt


Input: 1 teaspoon freshly ground pepper


Input: 1 cup vegetable oil


Input: 1/2 cup melted butter plus butter for the pan

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

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Input: 1/2 cup grated parmesan


Input: 2 to 3 pounds chicken (use thighs, legs and wings)

2 to 3 pounds chicken ( use thighs , legs and wings )

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Input: 1 quart buttermilk


Input: 1 onion, chopped


Input: 4 eggs, beaten


Input: 2 cups Pepperidge Farm stuffing


Input: 2 packages of frozen chopped spinach, thawed and drained

2 packages of frozen chopped spinach , thawed and drained

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

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Input: 2 cups canola, grapeseed or safflower oil

2 cups canola , grapeseed or safflower oil

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

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Input: 1 pound orzo


Input: 1/4 cup minced grapefruit peel (see note)

1/4 cup minced grapefruit peel ( see note )

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

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Input: 1/4 cup grapefruit oil (see recipe)

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

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Input: Juice from 1 grapefruit (about 1/2 cup)

Juice from 1 grapefruit ( about 1/2 cup )

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

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Input: 1 bunch fresh coriander


Input: 3 scallions, minced


Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 bunch fresh basil


Input: 1/4 cup freshly squeezed lemon juice

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

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Input: 2 pounds medium-size shrimp, in the shell

2 pounds medium-size shrimp , in the shell

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

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Input: 1 bunch fresh mint


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon salt


Input: Dash of Tabasco


Input: 1/4 teaspoon cayenne pepper


Input: 1/2 teaspoon crushed chili pepper flakes

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Input: 1 tablespoon coarsely ground black pepper

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Input: Salt and freshly ground black 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: 2 ounces thinly sliced prosciutto, cut in small pieces

2 ounces thinly sliced prosciutto , cut in small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely grated well-aged Cheddar cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon nutmeg


Input: 1 pound fresh peas, shelled (about 1 cup)

1 pound fresh peas , shelled ( about 1 cup )

B-NAME B-UNIT B-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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup grated Parmigiano-Reggiano, optional

1/2 cup grated Parmigiano-Reggiano , optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cornstarch


Input: 2 cups no-fat buttermilk


Input: 8 ounces angel-hair pasta


Input: 1/2 pound shelled raw shrimp


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 1/2 pound fresh peas, shelled to yield about 1/2 cup

1/2 pound fresh peas , shelled to yield about 1/2 cup

B-QTY B-UNIT B-COMMENT B-NAME B-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 tablespoon olive oil


Input: 1/2 cup chopped onion


Input: 1/2 lemon


Input: 8 tablespoons (1/4 pound) butter

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

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Input: 1/2 cup thinly sliced scallions


Input: Freshly squeezed lemon juice


Input: Salt and pepper


Input: 20 bay scallops


Input: 2 tablespoons lightly toasted sesame seeds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 bay scallops


Input: Coarse salt


Input: Lemon wedges


Input: 4 cups no-salt-added fish or chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds leeks, about 8 small leeks

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, if desired


Input: Freshly ground pepper


Input: 4 tablespoons butter


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 cup arborio rice


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 cup heavy cream


Input: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: Salt, if desired


Input: Freshly ground pepper


Input: Freshly ground pepper


Input: 2 tablespoons butter


Input: 5 tablespoons fish broth (bottled clam broth diluted with a little water may be used as a substitute)

5 tablespoons fish broth ( bottled clam broth diluted with a little water may be used as a substitute )

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

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

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

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


Input: 1 cup white butter sauce (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 pounds leeks, about 8 small leeks

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: 1/8 teaspoon freshly grated nutmeg


Input: 4 drops Tabasco sauce


Input: 1/4 cup chopped parsley


Input: 20 bay scallops


Input: 3 tablespoons butter, cut into bits

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced chives


Input: 1 tablespoon fish stock or water, if necessary

1 tablespoon fish stock or water , if necessary

B-QTY B-UNIT B-NAME I-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: 3 ripe tomatoes, peeled and seeded

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

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Input: 1 shallot, chopped


Input: 1 1/4 pounds skinless, boneless sole fillets

1$1/4 pounds skinless , boneless sole fillets

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 very large leeks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, if desired


Input: 2 egg yolks


Input: 1 cup heavy cream


Input: 1/2 garlic clove, minced


Input: 1/3 cup heavy cream


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds small white boiling onions, blanched, cooled and peeled

2 pounds small white boiling onions , blanched , cooled and peeled

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

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

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


Input: 3 tablespoons butter or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons good-quality wine vinegar


Input: 1 1/2 teaspoons sugar


Input: 11 ounces pitted green olives in brine, like Goya's, drained

11 ounces pitted green olives in brine , like Goya's , drained

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

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

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


Input: Juice of 1 lemon


Input: 2 cups low-sodium chicken broth


Input: 2 teaspoons ground turmeric


Input: 2 teaspoons ground cumin


Input: 1 tablespoon Spanish sweet paprika


Input: 4 cloves garlic, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup chopped fresh cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground ginger


Input: 1/2 cup sugar, for brining (optional)

1/2 cup sugar , for brining ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 onions, peeled, halved and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 chicken thighs with bone, skin removed and discarded

8 chicken thighs with bone , skin removed and discarded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium head escarole, trimmed and coarsely chopped

1 medium head escarole , trimmed and coarsely chopped

B-QTY O B-UNIT B-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: 3 sprigs fresh thyme


Input: 1 cup fresh basil leaves, loosely packed

1 cup fresh basil leaves , loosely 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: 1/4 cup salt, for brining (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground black pepper


Input: 5 to 6 cups vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 1 small bulb fennel, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium carrots, peeled

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


Input: 2 medium zucchini


Input: 1/2 medium eggplant


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large cloves garlic, peeled and sliced

3 large cloves garlic , peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled

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


Input: 1 stalk celery, trimmed


Input: 2 leeks, rinsed and trimmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound wax beans, trimmed and cut in 1-inch lengths

1/2 pound wax beans , trimmed and cut in 1-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound green beans, trimmed and cut in 1-inch lengths

1/2 pound green beans , trimmed and cut in 1-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/2 pound fava beans, shelled and peeled

1/2 pound fava beans , shelled and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound peas, shelled


Input: 1/4 cup minced shallot, scallion or red onion

1/4 cup minced shallot , scallion or red onion

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: 2 tablespoons soy sauce


Input: 1 tablespoon rice wine vinegar


Input: 1 tablespoon mirin


Input: 1 tablespoon sesame oil


Input: 1/4 teaspoon cayenne, or to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, if necessary


Input: 1 tablespoon toasted sesame seeds (optional)

1 tablespoon toasted sesame seeds ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound cranberry beans, shelled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red bell pepper


Input: 1/2 pound thin-skinned cucumber


Input: 1/2 to 1 pound cooked chicken or cooked shrimp (optional)

1/2 to 1 pound cooked chicken or cooked shrimp ( optional )

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

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

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


Input: 4 ounces konyaku, shredded (optional)

4 ounces konyaku , shredded ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup heavy cream


Input: 3 1/2 tablespoons unsalted butter, at room temperature, cut into 4 pieces

3$1/2 tablespoons unsalted butter , at room temperature , cut into 4 pieces

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

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

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


Input: 1 ounce wakame or assorted seaweeds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sweetened flaked coconut, toasted

2 cups sweetened flaked coconut , toasted

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 cup Kellogg's Rice Krispies


Input: 1 teaspoon orange extract


Input: 9 ounces best-quality semisweet chocolate, finely chopped

9 ounces best-quality semisweet chocolate , finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sweetened flaked coconut, toasted, preferably Baker's

2 cups sweetened flaked coconut , toasted , preferably Baker's

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups chocolatey sweetened rice cereal, preferably Kellogg's Cocoa Rice Krispies

1$1/2 cups chocolatey sweetened rice cereal , preferably Kellogg's Cocoa Rice Krispies

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 YesCAP YesCAP YesCAP YesCAP

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


Input: 12 ounces Vietnamese rice noodles, Japanese udon noodles or fettuccine

12 ounces Vietnamese rice noodles , Japanese udon noodles or fettuccine

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons coconut milk


Input: 1 teaspoon sugar


Input: A few sprigs cilantro to yield 3 tablespoons chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 16-ounce container dark chocolate fudge or milk chocolate frosting, preferably Duncan Hines Creamy Home-Style

1 16-ounce container dark chocolate fudge or milk chocolate frosting , preferably Duncan Hines Creamy Home-Style

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

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


Input: 2 teaspoons pure orange extract, preferably McCormick

2 teaspoons pure orange extract , preferably McCormick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3/4 cups confectioners' sugar, sifted

2$3/4 cups confectioners' sugar , sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeno or serrano chili

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


Input: 2 tablespoons fish sauce (nuoc mam)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon lime juice


Input: 2 teaspoons curry powder


Input: 3/4 cup no-salt-added chicken stock or broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound fresh mozzarella


Input: 9 large basil leaves (more if leaves are small)

9 large basil leaves ( more if leaves are small )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: Fresh or frozen ginger to yield 2 tablespoons coarsely grated

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks lemongrass


Input: 1 tablespoon ground coriander


Input: 1 tablespoon kosher salt


Input: 1 tablespoon freshly ground black pepper

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

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Input: 1 teaspoon ground chipotle


Input: 4 rib-eye steaks


Input: 3/4 pound ripe yellow tomatoes or red tomatoes with vines attached

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT B-NAME 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 tablespoon ground coffee


Input: 1 tablespoon butter


Input: 1 shot espresso


Input: 1/2 cup sour cream


Input: 1 cup chicken broth


Input: 1/4 cup white wine


Input: 1 1/2 tablespoons molasses


Input: 1 stick cinnamon


Input: 3/4 cup lightly roasted coffee beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pods cardamom


Input: 1 ottle chilled sparkling wine


Input: Juice of 1 orange


Input: 3 tablespoons peach flavor schnapps


Input: Juice of 1 lemon


Input: 4 large peaches, ripe but not soft (white peaches if available)

4 large peaches , ripe but not soft ( white peaches if available )

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

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


Input: 1/4 cup extra-virgin olive oil


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, minced


Input: 2 tablespoons fresh rosemary


Input: 3 tablespoons extra-virgin olive oil


Input: 1 cup dried flageolets


Input: 3 tablespoons white wine vinegar


Input: 1/4 teaspoon ground cumin


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped ripe tomato


Input: 1/3 cup chopped sweet red pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup chopped green bell pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced scallions


Input: 2 tablespoons chopped fresh coriander


Input: 1 bay leaf


Input: 1 small onion, halved

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


Input: 1 lemon


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds meaty white fleshed fish such as halibut

1$1/2 pounds meaty white fleshed fish such as halibut

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups milk or cream


Input: 1/4 pound sweet butter, cut into small chunks

1/4 pound sweet butter , cut into small chunks

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: 3 1/2 pounds Idaho potatoes, peeled and cut into 2 1/2-inch pieces

3$1/2 pounds Idaho potatoes , peeled and cut into 2$1/2-inch pieces

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1 teaspoon coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cooked white rice, cold

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

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Input: 1 egg


Input: 1/2 cup shelled, unsalted pistachio nuts

1/2 cup shelled , unsalted pistachio nuts

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

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Input: 1 pound ground sirloin


Input: 1 pound ground veal


Input: 2 teaspoons butter


Input: 1 1-inch piece fresh ginger, peeled

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

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Input: 2 cloves garlic


Input: 1 onion


Input: 1 tablespoon hot curry powder


Input: 1 tablespoon vinegar


Input: 1 teaspoon chili oil


Input: 2 carrots, peeled and cut into quarters lengthwise

2 carrots , peeled and cut into quarters lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1/3 cup fine dry bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon kosher salt


Input: 1 tablespoon olive oil


Input: 1/2 cup ketchup


Input: 2 cups beef broth


Input: 1/4 cup whole mixed pickling spices, tied in cheesecloth

1/4 cup whole mixed pickling spices , tied in cheesecloth

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 slices bacon


Input: 2 pounds ground beef round


Input: 1 large egg, plus 1 egg white

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic, minced

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: 1 egg


Input: 1 tablespoon Worcestershire sauce


Input: 1 1/2 cups Heinz chili sauce


Input: 1/4 teaspoon dried marjoram


Input: 1/2 pound ground pork


Input: 1/2 cup chopped fresh parsley


Input: 1/3 cup sour cream


Input: 1/2 cup soft bread crumbs


Input: 1/4 teaspoon dried thyme


Input: 1 cup chopped celery


Input: 1 onion, chopped


Input: 3 tablespoons butter


Input: 2 pounds ground beef sirloin


Input: 1/2 pound ground veal


Input: 1/3 cup unsweetened applesauce


Input: 2 eggs, lightly beaten


Input: 1/2 teaspoon coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon caraway seeds


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

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-COMMENT B-QTY I-COMMENT I-COMMENT B-NAME 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: 4 tablespoons prepared horseradish


Input: 1 tablespoon grainy Dijon mustard


Input: 1 cup rye bread crumbs


Input: 1 tart apple, peeled, seeded and coarsely chopped

1 tart apple , peeled , seeded and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 garlic cloves, minced


Input: 1/2 teaspoon freshly ground black pepper, or more

1/2 teaspoon freshly ground black pepper , or more

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

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Input: At least 1/2 cup minced scallions for garnish

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

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Input: Pinch of salt


Input: 1 pound tagliolini, fresh or dried

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

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Input: 1 tablespoon sweet butter


Input: 1/2 pound San Daniele prosciutto (half in 2 thick slices, minced; half in paper-thin slices)

1/2 pound San Daniele prosciutto ( half in 2 thick slices , minced; half in paper-thin slices )

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

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

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


Input: 1/2 cup light cream


Input: 1 teaspoon poppy seeds, if desired, plus more for sprinkling

1 teaspoon poppy seeds , if desired , plus more for sprinkling

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

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

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


Input: 2 teaspoons freshly grated Parmigiano-Reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 fresh figs (green or black), peeled

12 fresh figs ( green or black ) , peeled

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: 1 1/3 cups Friulian merlot


Input: 1 1/4 pound mixture of ground chuck, pork and veal

1$1/4 pound mixture of ground chuck , pork and veal

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

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Input: 1/4 pound smoked ham, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sesame paste (tahini) or peanut butter

1/2 cup sesame paste ( tahini ) or peanut butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 3 tablespoons soy sauce, or to taste

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

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Input: 1 onion, chopped


Input: 1 tablespoon vegetable oil


Input: 1 tablespoon sugar


Input: 2 tablespoons fresh raspberries, if desired, washe

2 tablespoons fresh raspberries , if desired , washe

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hot sesame oil or Tabasco sauce to taste

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

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rice or wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced ginger, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dark sesame oil


Input: 12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles

12 ounces long pasta like linguine , or 16 ounces fresh Chinese egg noodles

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

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

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


Input: 1 pound cucumber


Input: Salt


Input: 1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast

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

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


Input: 2 3 1/2- to 4-pound chickens, fat removed, washed and blotted dry

2 3$1/2- to 4-pound chickens , fat removed , washed and blotted dry

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


Input: 1/2 cup of your favorite barbecue rub

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

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Input: 2 12-ounce cans beer


Input: 2 cups hickory or oak chips, soaked in beer or water to cover for 1 hour and then drained

2 cups hickory or oak chips , soaked in beer or water to cover for 1 hour and then drained

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

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

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


Input: 1/2 pint blueberries


Input: 1 1/2 pints raspberries


Input: 1/2 pint strawberries, sliced


Input: 1 tablespoon pink peppercorns


Input: 1 vanilla bean, split in half

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

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Input: 2/3 cup sugar, plus more for berries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Yogurt ice cream or raspberry sorbet, optional

Yogurt ice cream or raspberry sorbet , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh mint sprigs


Input: 1 1/2 envelopes plain gelatin


Input: 1 cup orange juice


Input: 1 half bottle (350 milliliters) muscat de Beaumes-de-Venise

1 half bottle ( 350 milliliters ) muscat de Beaumes-de-Venise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

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Input: 1/2 pint blackberries


Input: 3/4 cup sugar


Input: 1/2 lemon, sliced


Input: 1 1/2 pints hulled strawberries


Input: 1 1/2 pints raspberries


Input: 1 pint blueberries


Input: 1 cinnamon stick


Input: 1 clove


Input: 1 vanilla bean, split in half

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

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Input: 1 bottle medium-body red wine


Input: 1/2 cup green-tea leaves


Input: 1/2 pint raspberries


Input: 1/3 cup sugar


Input: 2 cups blood-orange juice (about 10 oranges), strained

2 cups blood-orange juice ( about 10 oranges ) , strained

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

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Input: 4 small mint sprigs


Input: 1 tablespoon Chambord liqueur or creme de cassis

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

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Input: 4 tablespoons mascarpone


Input: 1/4 cup sugar


Input: 1 1/2 teaspoons raspberry vinegar


Input: 1 1/2 pints raspberries


Input: 1 1/2 pints blueberries


Input: 1 pint strawberries, hulled


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: Hard, round rolls, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound ground white-meat turkey


Input: A few shakes of salt

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


Input: 2 teaspoons olive oil


Input: 2 tablespoons fresh coriander, chopped

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

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Input: 1 medium-large, ripe, locally grown tomato to yield 6 ounces finely chopped, plus 3 medium-large ripe tomatoes

1 medium-large , ripe , locally grown tomato to yield 6 ounces finely chopped , plus 3 medium-large ripe tomatoes

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


Input: 1 small red onion to yield 1 tablespoon chopped

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

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Input: 1 small clove garlic


Input: An eighth to a quarter of a jalapeno pepper

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few sprigs of fresh cilantro to yield 2 tablespoons chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few sprigs of parsley to yield 1 tablespoon chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small ball of smoked or fresh mozzarella to yield 1/2 cup coarsely shredded

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT O B-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: 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 shallots, minced


Input: 1 clove garlic, minced


Input: 2 tablespoons coarse salt


Input: 3 ancho chilies


Input: 1 tablespoon lemon or lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


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: Chopped parsley to garnish


Input: 2 pounds medium shrimp


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: 4 wedges lemon


Input: Chopped parsley to garnish


Input: 1 mako shark steak (about 1 1/2 to 2 pounds)

1 mako shark steak ( about 1$1/2 to 2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Juice 1/2 lemon


Input: 2 tablespoons butter


Input: 1 tablespoon peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 shallots, minced


Input: 1/2 cup brandy


Input: 1/2 cup dry red wine


Input: 1 1/2 tablespoons green peppercorns, crushed

1$1/2 tablespoons green peppercorns , crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons capers


Input: Lemon juice to taste


Input: 6 tablespoons butter


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 4 pairs shad roe


Input: 2 1/2 cups whipping cream


Input: Mint leaves for garnish


Input: Zest of 1 orange


Input: 3 tablespoons sugar


Input: 2 teaspoons fresh lavender flowers (optional)

2 teaspoons fresh lavender flowers ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch freshly ground black pepper


Input: Pinch salt


Input: 2 tablespoons sugar


Input: 1 pint raspberries


Input: 1 pint blackberries


Input: 2 tablespoons good-quality balsamic vinegar


Input: 4 cups ripe nectarines, sliced 1/4 inch thick

4 cups ripe nectarines , sliced 1/4 inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup strawberries


Input: 4 pounds watermelon


Input: 1/2 cup sugar


Input: 1/2 cup lime juice


Input: 1 cup blackberries


Input: 1 cup raspberries


Input: 1 cup cherries


Input: 2 cups strawberries, hulled and cut in half if large

2 cups strawberries , hulled and cut in half if large

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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large figs, cut into quarte

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 cup raspberries


Input: 1/4 to 1/2 teaspoon fresh coarsely ground black pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces mascarpone cheese


Input: 1/2 cup heavy cream


Input: 1 tablespoon sugar


Input: 4 pinches mace


Input: 1/4 cup grappa or other brandy

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

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Input: 1/4 cup sugar


Input: Zest of 1/2 lemon, in strips

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 10 mint leaves, torn in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup not-too-sweet riesling


Input: 3/4 cup brown sugar


Input: 1/2 cup dark corn syrup


Input: 1/2 cup molasses


Input: 2 cups buttermilk


Input: 1 tablespoon butter for greasing the tin cans

B-QTY B-UNIT 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: 4 eggs


Input: 1 pound brown sugar


Input: 1 1/2 teaspoons vanilla


Input: 1 3/4 cups sifted flour


Input: 1/2 cup chopped dates


Input: 1/8 teaspoon salt


Input: 1 1/4 pounds fresh sour cherries, pitted (1 pound quick-frozen sour cherries may be substituted)

1$1/4 pounds fresh sour cherries , pitted ( 1 pound quick-frozen sour cherries may be substituted )

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

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


Input: 1/2 cup firmly packed lemon verbena leaves

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons sugar


Input: 1/4 teaspoon ground mace


Input: 1 cup raisins


Input: 2 tablespoons rum


Input: 1 1/2 cups whole-wheat flour


Input: 1 cup white flour


Input: 2 1/2 cups bran flakes


Input: 1 teaspoon baking soda


Input: 1 egg


Input: 2 tablespoons chopped Italian parsley


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

1 large red onion , about 1/2 pound , peeled and thinly sliced

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Input: 2 whole allspice


Input: 1 bay leaf


Input: Salt and freshly ground pepper to taste

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Input: 1/2 teaspoon sugar


Input: 2 teaspoons red-wine vinegar


Input: 2 whole cloves


Input: 1 1/2 pounds fresh beets, trimmed and washed

1$1/2 pounds fresh beets , trimmed and washed

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Input: Freshly grated peccorino or Parmesan cheese, optional

Freshly grated peccorino or Parmesan cheese , optional

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

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Input: Freshly ground pepper to taste

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Input: 1/3 cup heavy cream


Input: 1/8 teaspoon red hot-pepper flakes


Input: 1/3 cup Absolut lemon vodka or regular vodka flavored with the juice of 1/2 lemon, optional

1/3 cup Absolut lemon vodka or regular vodka flavored with the juice of 1/2 lemon , optional

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Input: 2 tablespoons olive oil


Input: 1 pound imported spaghetti


Input: 5 ripe plum tomatoes, about 1 pound, cut into 1/2-inch cubes

5 ripe plum tomatoes , about 1 pound , cut into 1/2-inch cubes

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Input: 1 tablespoon finely chopped garlic


Input: 12 cups water


Input: Salt to taste


Input: 1 pound green beans


Input: Common crackers, optional


Input: 18 cherrystone clams, shucked, with clam juice reserved, about 2 cups

18 cherrystone clams , shucked , with clam juice reserved , about 2 cups

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Input: 2 cups whole milk


Input: 1/2 cup evaporated milk or light cream

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Input: Salt to taste


Input: 1/4 cup chopped fresh chives or flat-leaf parsley

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Input: 2 bay leaves


Input: 1 cup salt mixed with 12 cups cold water

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Input: 2 ounces salt pork, pancetta or blanched bacon (see note), diced

2 ounces salt pork , pancetta or blanched bacon ( see note ) , diced

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Input: 3 tablespoons unsalted butter


Input: 2 medium yellow onions, halved and thinly sliced

2 medium yellow onions , halved and thinly sliced

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Input: 2 or 3 medium potatoes, peeled and cubed (about 2 1/2 cups)

2 or 3 medium potatoes , peeled and cubed ( about 2$1/2 cups )

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Input: Freshly ground black pepper to taste

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Input: 2 to 3 pounds soft-shell or steamer clams (30 to 40 clams) in the shell

2 to 3 pounds soft-shell or steamer clams ( 30 to 40 clams ) in the shell

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Input: 1/4 to 1/2 teaspoon ground red chili pepper, optional

1/4 to 1/2 teaspoon ground red chili pepper , optional

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Input: Salt and freshly ground black pepper

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Input: 2 tablespoons minced flat-leaf parsley


Input: 6 tablespoons unsalted butter


Input: 24 saltine crackers


Input: 3/4 cup milk or half-and-half


Input: 2 large eggs, lightly beaten

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Input: Salt and freshly ground pepper to taste

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Input: 1 pound shucked steamer clams


Input: 1/4 cup minced yellow onion


Input: 1/4 cup minced red bell pepper

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Input: 1 teaspoon finely chopped garlic


Input: 2 tablespoons finely chopped fresh chives

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Input: 1 tablespoon olive oil


Input: 1 tablespoon butter


Input: 1 pound string beans, trimmed

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Input: 4 lemon wedges for garnishing


Input: 8 thin slices country ham like prosciutto, Smithfield or Black Forest

8 thin slices country ham like prosciutto , Smithfield or Black Forest

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