Input: 2 tablespoons chili oil, or to taste

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

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Input: 24 small bamboo skewers


Input: 1 tablespoon soy sauce


Input: 3 1/2 tablespoons Thai fish sauce


Input: 4 tablespoons rice vinegar


Input: 1/4 teaspoon ground ginger


Input: 2 small carrots, peeled and thinly sliced on the bias

2 small carrots , peeled and thinly sliced on the bias

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

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Input: 2 medium leeks, white and light green parts only, chopped

2 medium leeks , white and light green parts only , chopped

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

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


Input: 2 cups heavy cream


Input: 1/2 teaspoon lemon juice


Input: 1/4 cup water


Input: 1 cup sugar


Input: Confectioners' sugar


Input: 2 teaspoons baking soda


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon ground allspice


Input: 1/4 teaspoon ground cloves


Input: 4 4- to 5-ounce cod fillets that are 1-inch thick or, if unavailable, use larger fillets halved or quartered

4 4- to 5-ounce cod fillets that are 1-inch thick or , if unavailable , use larger fillets halved or quartered

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

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Input: 1/2 teaspoon ground nutmeg


Input: 1/2 teaspoon ground cinnamon


Input: 2 cups cake flour


Input: 2 cups sugar


Input: 2 cups fresh pumpkin or butternut or Hubbard squash, pureed

2 cups fresh pumpkin or butternut or Hubbard squash , pureed

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 cup vegetable oil


Input: 4 eggs


Input: 3 tablespoons chopped Italian parsley


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: 1/2 pound shiitake mushrooms, stemmed and sliced

1/2 pound shiitake mushrooms , stemmed and sliced

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

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Input: 2 tablespoons olive oil


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: 2 bay leaves


Input: 1 teaspoon black peppercorns


Input: 1/2 teaspoon saffron


Input: 1/2 teaspoon crushed red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup tomato paste


Input: 4 sprigs fresh tarragon


Input: 4 sprigs fresh thyme


Input: 1 cup white wine


Input: 2 cups torn red leaf lettuce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-pound lobster


Input: 1 medium onion, peeled and chopped

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

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Input: 2 medium carrots, peeled and chopped

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

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Input: 2 stalks celery, chopped


Input: 6 cloves garlic, peeled and sliced

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

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Input: 2 tablespoons olive oil


Input: 4 1/2 cups water


Input: 1 teaspoon lemon juice


Input: Fresh or frozen ginger to yield 1 tablespoon coarsely grated

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

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Input: 4 ears corn (about 4 cups kernels)

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

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Input: 1/3 cup skim milk


Input: 16 ounces canned no-salt-added black beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1 1/4 cups)

6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper ( 1$1/4 cups )

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

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


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons fresh lemon juice


Input: 1 1/2 tablespoons mayonnaise


Input: 2 cups shredded celery root


Input: 1/3 cup peanut or other neutral flavored vegetable oil

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

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Input: 2 teaspoons sugar


Input: 1/4 cup Champagne vinegar


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 2 tablespoons chopped cilantro


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: 3 medium Bosc, Devoe or D'Anjou pears, ripe but firm

3 medium Bosc , Devoe or D'Anjou pears , ripe but firm

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

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


Input: 1 ripe tomato, seeded and diced small, optional

1 ripe tomato , seeded and diced small , optional

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

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Input: 6 tablespoons fresh lime juice


Input: 1/2 medium red onion, peeled and diced small

1/2 medium red onion , peeled and diced small

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

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Input: 2 jalapeno peppers, stemmed, seeded and minced

2 jalapeno peppers , stemmed , seeded and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce Grey Goose Vodka


Input: 1 ounce Alizé


Input: 3 ounces Hawaiian punch


Input: 12 very fresh cherrystone clams


Input: 1 ounce Disaronno


Input: 1 ounce Grand Marnier


Input: 1/2 cup veal stock


Input: 2 tablespoons unsalted butter


Input: 2 shallots, finely minced


Input: 1 12-ounce bottle dark beer, like Guinness

1 12-ounce bottle dark beer , like Guinness

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

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Input: 3/4 cup finely chopped candied ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: Kosher salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3-pound boneless pork loin, tied

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons chopped thyme, plus more for garnish

1$1/2 teaspoons chopped thyme , plus more for garnish

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced candied ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 dried pear halves (about 8 ounces)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Fine sea salt, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1-pound lobsters


Input: Chopped chervil for garnish


Input: 4 tablespoons cold, unsalted butter, diced

4 tablespoons cold , unsalted butter , diced

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

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Input: 1 shallot, finely chopped


Input: 3/4 cup white wine


Input: 2 3 1/2-pound chickens, each cut into 8 serving pieces

2 3$1/2-pound chickens , each cut into 8 serving pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Sichuan peppercorns


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh coriander and lemon juice for garnish

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup pomegranate molasses (see note)

1/4 cup pomegranate molasses ( see note )

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

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Input: 6 scallions, finely chopped


Input: 4 Scotch-bonnet peppers, seeded and chopped (see note)

4 Scotch-bonnet peppers , seeded and chopped ( see note )

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

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Input: 3 cloves garlic, finely chopped

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

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Input: 3 tablespoons vegetable oil


Input: 3 tablespoons ground allspice


Input: 1 tablespoon dark rum


Input: 1 tablespoon ground cinnamon


Input: 2 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground nutmeg


Input: Vegetable oil for basting


Input: 3 tablespoons chickpea flour or all-purpose flour

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

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Input: 2 teaspoons dried fenugreek leaves or mint leaves

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

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Input: 1/4 teaspoon carom (ajwain) seeds, crushed, or 1/2 teaspoon dried thyme

1/4 teaspoon carom ( ajwain ) seeds , crushed , or 1/2 teaspoon dried thyme

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

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


Input: 1/4 teaspoon cayenne pepper


Input: 1/4 teaspoon black pepper


Input: 1 teaspoon salt


Input: 1/3 teaspoon turmeric (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons ground cumin


Input: 2 tablespoons yellow food coloring


Input: Oil for basting


Input: Slices of tomato and cucumber for garnish

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

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Input: 1 small cauliflower (1 1/2 pounds), cored and stemmed

1 small cauliflower ( 1$1/2 pounds ) , cored and stemmed

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

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Input: 1/4 cup yogurt


Input: 3/4 inch fresh ginger ( 1/2 ounce), peeled and cut into chunks

3/4 inch fresh ginger ( 1/2 ounce ) , peeled and cut into chunks

B-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

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


Input: 2 large cloves of garlic ( 1/2 ounce), peeled

2 large cloves of garlic ( 1/2 ounce ) , peeled

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

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Input: 2 to 4 hot fresh green chilies

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

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Input: 2 tablespoons olive oil


Input: 1 tablespoon red food coloring


Input: 2 1/2 teaspoons salt


Input: 1 teaspoon black pepper


Input: 1/2 teaspoon ground clove


Input: 1 to 2 teaspoons cayenne pepper

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

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Input: 1 3/4 cups plain yogurt


Input: 1/2 cup olive oil


Input: 1/4 cup vinegar


Input: 1 3-inch piece fresh ginger (2 ounces), peeled and cut into chunks

1 3-inch piece fresh ginger ( 2 ounces ) , peeled and cut into chunks

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


Input: 8 large cloves of garlic (2 ounces), peeled

8 large cloves of garlic ( 2 ounces ) , peeled

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons ground cumin


Input: 2 tablespoons ground coriander


Input: 2 teaspoons ground cardamom


Input: 1/4 teaspoon cayenne pepper


Input: 1/2 teaspoon black pepper


Input: Salt to taste


Input: Clarified butter for basting


Input: Radishes and lime juice for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 Cornish hens, or poussin (very young chickens), or 2 small (2 1/2-pound) broilers

4 Cornish hens , or poussin ( very young chickens ) , or 2 small ( 2$1/2-pound ) broilers

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

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

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


Input: 1 teaspoon ground cardamom


Input: Lemon slices and fresh coriander sprigs for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon saffron threads, crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon lemon zest


Input: 1 3/4-inch piece fresh ginger ( 1/2 ounce), peeled and cut into chunks

1$3/4-inch piece fresh ginger ( 1/2 ounce ) , peeled and cut into chunks

O B-UNIT B-COMMENT 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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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves of garlic ( 1/2 ounce), peeled

2 large cloves of garlic ( 1/2 ounce ) , peeled

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 tablespoon prune butter


Input: 1 1/2 tablespoons lemon juice


Input: 1/4 cup plain yogurt


Input: 3 tablespoons clarified butter


Input: 4 squabs or 8 quails, ready to cook

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons yellow food coloring (optional)

2 teaspoons yellow food coloring ( optional )

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

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Input: 3 tablespoons lemon juice


Input: 2 teaspoons horseradish


Input: 1 teaspoon mustard powder


Input: 1/2 teaspoon carom (ajwain) seeds, crushed, or substitute 1 teaspoon dried thyme

1/2 teaspoon carom ( ajwain ) seeds , crushed , or substitute 1 teaspoon dried thyme

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

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


Input: 2 medium-sized onions, peeled and cut into 1-inch pieces

2 medium-sized onions , peeled and cut into 1-inch pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil for basting


Input: 2 tablespoons apple jam (or the peel of 2 Golden Delicious apples, all apple flesh removed)

2 tablespoons apple jam ( or the peel of 2 Golden Delicious apples , all apple flesh removed )

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

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

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


Input: 1 cup passion-fruit purée


Input: 6 large eggs, separated, at room temperature

6 large eggs , separated , at room temperature

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar for dusting


Input: 2 pounds jumbo or large shrimp

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 6 fresh hot green chilies, minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon grated or crushed fresh ginger

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

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Input: 1 tablespoon minced garlic


Input: 2 tablespoons butter, softened


Input: 1/4 cup plus 9 tablespoons sugar, plus more to dust ramekins

1/4 cup plus 9 tablespoons sugar , plus more to dust ramekins

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

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


Input: 1 teaspoon Creole mustard


Input: Kosher salt and freshly ground black pepper

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

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Input: 6 tablespoons extra-virgin olive oil


Input: 1 tablespoon chopped shallot


Input: 1 tablespoon unsalted butter, melted, or vegetable oil spray

1 tablespoon unsalted butter , melted , or vegetable oil spray

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: Salt and pepper


Input: 1 pound shelled hazelnuts


Input: 8 eggs, separated


Input: 1 1/3 cups sugar


Input: 1/2 cup water


Input: 2 cups whipping cream, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces unsalted butter


Input: 6 tablespoons sherry vinegar


Input: 1 fresh Idaho trout, boned and butterflied

1 fresh Idaho trout , boned and butterflied

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

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Input: 2 teaspoons chopped fresh tarragon


Input: 1 tablespoon minced shallots


Input: 6 tablespoons chilled unsalted butter, sliced very thin

6 tablespoons chilled unsalted butter , sliced very thin

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

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Input: 4 tablespoons julienned Granny Smith (or other tart) apple

4 tablespoons julienned Granny Smith ( or other tart ) apple

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup clam juice


Input: 1/4 cup white wine


Input: 1/4 cup apple cider or juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 2 teaspoons chopped parsley


Input: 1/8 teaspoon white pepper


Input: 1/4 teaspoon salt


Input: 12 tablespoons chilled unsalted butter, sliced very thin

12 tablespoons chilled unsalted butter , sliced very thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 tablespoons unsalted butter


Input: 1/4 cup all-purpose flour


Input: 1/4 cup fresh lemon juice


Input: 8 ounces no-salt-added tomato sauce


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 pound fresh eggless spaghetti


Input: 2 ounces Parmigiano Reggiano


Input: 4 tablespoons minced shallots


Input: 1 1/2 cups good-quality white wine like riesling or chardonnay

1$1/2 cups good-quality white wine like riesling or chardonnay

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon fresh oregano


Input: 1 bay leaf


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint shucked oysters, with liquid

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

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Input: Dash of Tabasco sauce


Input: 16 ounces whole onion or 15 ounces chopped ready-cut onion (3-plus cups)

16 ounces whole onion or 15 ounces chopped ready-cut onion ( 3-plus cups )

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

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

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


Input: 1 tablespoon olive oil


Input: 2 medium cloves garlic


Input: 1 tablespoon parsley


Input: 1 tablespoon fresh basil


Input: 1 tablespoon fresh thyme


Input: Fresh mint for garnish


Input: 1 recipe herb bread stuffing, omitting chicken broth (see recipe)

1 recipe herb bread stuffing , omitting chicken broth ( see recipe )

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

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


Input: 1 cup low-fat milk


Input: 1 tablespoon grated lemon rind


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: 1/2 teaspoon salt


Input: 1 cup all-purpose flour


Input: 1 1/2 teaspoons baking powder


Input: 4 tablespoons unsalted butter, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pints strawberries, rinsed and cleaned

2 pints strawberries , rinsed and cleaned

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

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Input: 1/2 cup grated feta cheese


Input: 2 cups low-fat yogurt


Input: Seeds of 1 vanilla bean


Input: 3 tablespoons sugar


Input: 1 tablespoon olive oil


Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

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

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Input: 1 bay leaf


Input: 2 pounds ripe red tomatoes, peeled, cored and seeded

2 pounds ripe red tomatoes , peeled , cored and seeded

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

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Input: 1 teaspoon grated orange rind


Input: 2 teaspoons fresh oregano


Input: 1/4 cup chicken broth, homemade or low-sodium canned

1/4 cup chicken broth , homemade or low-sodium canned

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds green tomatoes, cut into 1/4-inch slices

3 pounds green tomatoes , cut into 1/4-inch slices

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

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Input: 1 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


Input: 2 cups fine bread crumbs, freshly made

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

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Input: 2 egg whites


Input: 1 egg yolk


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

1 teaspoon fresh ground pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 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: 2 cloves garlic, roasted, peeled and chopped

2 cloves garlic , roasted , peeled and chopped

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

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Input: 1/4 pound pancetta, cut into small dice

1/4 pound pancetta , cut into small dice

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

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Input: 4 cups steamed spinach


Input: 1 teaspoon fresh ground pepper


Input: 4 large ears corn


Input: 1 2-pound lobster, steamed and shelled

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

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Input: 1 tablespoon olive oil


Input: 2 cups shelled lima beans


Input: 1 teaspoon salt


Input: 2 cups water


Input: 2 tablespoons sugar


Input: 1/2 cup minced parsley leaves


Input: 1/4 cup minced basil leaves


Input: 1/2 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 lemons, thinly sliced


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

1 teaspoon fresh ground pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 cup navy beans, soaked overnight and drained

2 cup navy beans , soaked overnight and drained

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup white wine


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

3 quarts chicken broth , homemade or low-sodium canned

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves


Input: 1 bouquet garni (1 bay leaf, 4 sprigs fresh thyme and 4 sprigs parsley tied together)

1 bouquet garni ( 1 bay leaf , 4 sprigs fresh thyme and 4 sprigs parsley tied together )

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

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


Input: 6 tomatoes, peeled, seeded, cored and diced

6 tomatoes , peeled , seeded , cored and diced

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

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Input: 4 cups shelled fava beans


Input: 8 carrots, peeled and cut into 2-inch pieces

8 carrots , peeled and cut into 2-inch pieces

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 cloves garlic, peeled and minced

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: 4 large leeks, rinsed and minced, white part only

4 large leeks , rinsed and minced , white part only

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

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Input: 6 small onions, roasted

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


Input: 4 chicken drumsticks, ball joint removed

4 chicken drumsticks , ball joint removed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, roasted and peeled

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

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Input: 4 scallions, rinsed and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1/4 cup slivered almonds


Input: 1 cup parsley leaves


Input: 2 cups mint leaves


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

1 teaspoon freshly ground pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon grated orange rind


Input: 1 teaspoon olive oil


Input: 12 zucchini, rinsed and thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

4 cups chicken or vegetable broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: 1/2 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons dried savory


Input: 2 teaspoons fresh basil


Input: 1 tablespoon grated lemon rind


Input: 4 teaspoons fresh thyme


Input: 1 1/2 pounds chicken breasts


Input: Minced cilantro for garnish


Input: 3 large leeks, rinsed and coarsely chopped

3 large leeks , rinsed and coarsely chopped

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 teaspoon olive oil


Input: 1 clove garlic, peeled and minced

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

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Input: Salt and fresh black pepper


Input: Juice of a lime


Input: 2 cups yogurt


Input: 2 teaspoons minced ginger


Input: 2 teaspoons minced garlic


Input: 2 teaspoons paprika


Input: 2 teaspoons ground coriander


Input: 1/2 cup plain dry bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole wild striped bass (about 6 pounds) or 3 whole branzini (about 2 pounds each)

1 whole wild striped bass ( about 6 pounds ) or 3 whole branzini ( about 2 pounds each )

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


Input: 1 medium onion, very thinly sliced

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

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Input: 3 tablespoons chopped parsley


Input: * cup extra-virgin olive oil


Input: 3 cloves garlic, lightly smashed

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

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Input: Juice of 1 1/2 lemons


Input: 7 medium shrimp, shells and veins removed

7 medium shrimp , shells and veins removed

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

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Input: * cup white wine


Input: 1/4 cup finely chopped onion


Input: 1/4 cup finely chopped celery


Input: 2 tablespoons chopped flat-leaf parsley


Input: 3/4 cup fine pearl barley, millet or orzo

3/4 cup fine pearl barley , millet or orzo

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 lemon, in 6 wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 18 littleneck clams


Input: 18 mussels


Input: 1 pound boneless lamb shoulder, well-trimmed of fat and diced fine

1 pound boneless lamb shoulder , well-trimmed of fat and diced fine

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 tablespoons harissa (chili paste, sold in fancy food or Middle Eastern shops)

3 to 4 tablespoons harissa ( chili paste , sold in fancy food or Middle Eastern shops )

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

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

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


Input: 2 1/2 cups canned tomato puree


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: 6 medium-size eggs


Input: 1 lemon, cut in 6 wedges

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large baking potato, about 10 ounces, peeled and diced

1 large baking potato , about 10 ounces , peeled and diced

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

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


Input: Salt


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Canola or grapeseed oil for frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 spring-roll wrappers


Input: 1 1/2 teaspoons harissa (chili paste, sold in fancy food or Middle Eastern shops), optional

1$1/2 teaspoons harissa ( chili paste , sold in fancy food or Middle Eastern shops ) , optional

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

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

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


Input: 2 teaspoons drained capers


Input: 1 tablespoon chopped flat-leaf parsley


Input: 2 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, each cut into 4 slivers

4 cloves garlic , each cut into 4 slivers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh oregano or 1 tablespoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large ripe red tomatoes


Input: 2 tablespoons finely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 8 thin seeded lemon slices


Input: Juice of 1 lemon


Input: 2 tablespoons virgin olive oil


Input: 2 tablespoons milk or water


Input: 1 egg


Input: 1/4 cup flour for dredging


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 skinless, boneless chicken breast halves, about 1 1/4 pounds total

4 skinless , boneless chicken breast halves , about 1$1/4 pounds total

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

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

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


Input: 1 ounce dried porcini mushrooms (about 1/2 cup loosely packed)

1 ounce dried porcini mushrooms ( about 1/2 cup loosely packed )

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 NoCAP NoCAP NoCAP NoCAP NoCAP

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


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: Butter for greasing pan


Input: 3/4 cup all-purpose flour, more for dusting pan

3/4 cup all-purpose flour , more for dusting pan

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

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Input: 3 slices bacon, diced small

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

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Input: 1 1/4 cups cornmeal


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1/4 cup sugar


Input: 2 eggs, lightly beaten


Input: 3/4 cup buttermilk


Input: 1/2 cup milk


Input: 3 tablespoons honey


Input: 1 tablespoon molasses


Input: 1/2 cup (about 2 ounces) thinly sliced dried apricots

1/2 cup ( about 2 ounces ) thinly sliced dried apricots

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Input: Maple ice cream (see recipe)

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons mushroom puree (see recipe)

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

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Input: 1 cup medium cracked wheat (bulgur), uncooked

1 cup medium cracked wheat ( bulgur ) , uncooked

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Chicken or vegetable stock or water, as needed

Chicken or vegetable stock or water , as needed

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

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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: 2/3 cup finely chopped pecans


Input: 1/2 cup dried cranberries


Input: Any leftover mushroom-soaking liquid from mushroom puree

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

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Input: 1 cup mayonnaise


Input: 1/4 cup buttermilk


Input: 2 tablespoons honey


Input: 2 teaspoons good-quality white wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-pound to 15-pound turkey, giblets discarded, rinsed

1 14-pound to 15-pound turkey , giblets discarded , rinsed

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

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Input: 1 cup sea salt


Input: 1 cup light brown sugar


Input: 1/2 cup honey


Input: 1/2 cup white wine vinegar


Input: 4 bay leaves


Input: 2 tablespoons Worcestershire sauce


Input: 2 tablespoons yellow mustard seeds


Input: 1 tablespoon allspice berries


Input: 2 tablespoons black peppercorns


Input: 2 onions, peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 stalks of celery

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and lightly smashed

2 cloves garlic , peeled and lightly smashed

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

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Input: Oil for roasting pan


Input: Salt


Input: 5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes

5 pounds new potatoes , creamers or other small ( 1-inch to 1$1/2-inch diameter ) potatoes

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

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


Input: 6 scallions, thinly sliced into rings

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

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Input: 2 tablespoons garlic-infused oil


Input: 10 slices ( 1/2 pound) bacon

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons yellow mustard seeds


Input: 1/4 cup good-quality white wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large head savoy cabbage, shredded

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, peeled and grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks celery, finely sliced

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

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Input: 4 scallions, finely sliced into rings

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces chives, sliced into 2-inch pieces

3 ounces chives , sliced into 2-inch pieces

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

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Input: 8 ounces medium shrimp, peeled and deveined

8 ounces 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: 1 tablespoon Thai chili sauce


Input: 3 Chinese sausages, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 cup dark soy sauce


Input: 2 tablespoons seedless tamarind paste dissolved in 3/4 cup water

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-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 cups bean sprouts


Input: 1 pound fresh kway teow (broad rice) noodles

1 pound fresh kway teow ( broad rice ) noodles

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/4 cup chopped garlic


Input: 3 tablespoons vegetable oil


Input: teaspoon kosher salt


Input: 2 tablespoons cornstarch


Input: 1 tablespoon peanut oil


Input: 8 blue crabs, cleaned and split, large claws slightly cracked

8 blue crabs , cleaned and split , large claws slightly cracked

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

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


Input: 1 egg yolk, beaten

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


Input: 1/2 cup chopped scallions for garnishing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons tomato paste


Input: 1 teaspoon sesame oil


Input: 1 cup chopped shallots (about 8 ounces)

1 cup chopped shallots ( about 8 ounces )

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

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Input: 4 cloves garlic, sliced


Input: 1 tablespoon freshly grated ginger


Input: 2 tablespoons chili sauce, like sriracha

2 tablespoons chili sauce , like sriracha

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons soy sauce


Input: 1 tablespoon sugar


Input: 3 tablespoons rice-wine vinegar


Input: 7 tablespoons melted butter


Input: 1 tablespoon flour


Input: 2 1/2 cups sliced, blanched almonds

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

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Input: 1 cup superfine sugar


Input: 3 small eggs, about 2/3 cup blended yolks and whites

3 small eggs , about 2/3 cup blended yolks and whites

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

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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 loosely packed whole, unpeeled roasted garlic cloves, see instructions

1 cup loosely packed whole , unpeeled roasted garlic cloves , see instructions

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT B-NAME B-COMMENT O 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: 1/4 cup red-wine vinegar


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 3 large heads garlic, unpeeled, about 1/2 pound

3 large heads garlic , unpeeled , about 1/2 pound

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Input: 2 pounds mushrooms, preferably wild mushrooms such as shiitake, chanterelles, morels and so on, with stems left on

2 pounds mushrooms , preferably wild mushrooms such as shiitake , chanterelles , morels and so on , with stems left on

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

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

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


Input: 10 sprigs fresh herbs, preferably thyme, although parsley, tarragon or sage may be used

10 sprigs fresh herbs , preferably thyme , although parsley , tarragon or sage may be used

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

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


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

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

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Input: 12 tablespoons butter at room temperature

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

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Input: 1 tablespoon coarsely or finely chopped garlic

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

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Input: 2 tablespoons butter


Input: 5 pounds Idaho or russet potatoes

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

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: Freshly ground pepper to taste

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


Input: 24 tablespoons butter


Input: 12 sprigs fresh thyme or 1 teaspoon dried

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

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Input: 6 sprigs fresh rosemary or 1 teaspoon dried

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 whole cloves roasted garlic, see instructions

12 whole cloves roasted garlic , see instructions

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

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Input: 2 cups fresh or canned chicken broth

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

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Input: 4 teaspoons red-wine vinegar


Input: 2 2 1/2-to-3-pound chickens, cleaned weight

2 2$1/2-to-3-pound chickens , cleaned weight

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons olive oil


Input: 10 tablespoons corn, peanut or vegetable oil

10 tablespoons corn , peanut or vegetable oil

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

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Input: 1 large head of fresh garlic, cut crosswise through the center

1 large head of fresh garlic , cut crosswise through the center

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


Input: Splash of freshly squeezed tangerine juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pickled green chili pepper, for garnish (optional)

Pickled green chili pepper , for garnish ( optional )

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

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Input: 2 Tbsp. freshly squeezed lime juice

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Input: Splash of Cointreau


Input: 2 oz. anejo tequila


Input: 1 tablespoon (or more to taste) chipotle chilies in adobo sauce, pureed

1 tablespoon ( or more to taste ) chipotle chilies in adobo sauce , pureed

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

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


Input: Chopped cilantro for garnish


Input: Sliced, toasted almonds for garnish

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

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Input: Pork cracklings


Input: Dried chiles de arbol


Input: 1/2 cup sliced almonds


Input: 2 bay leaves


Input: 1 cup golden raisins


Input: 2 cups Mexican beer


Input: 2 cups beef broth


Input: 2 ancho chilies, stems and seeds removed, chopped

2 ancho chilies , stems and seeds removed , chopped

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

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Input: 2 cinnamon sticks


Input: 1 4- to 5-pound rump roast, tied

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


Input: 3 tablespoons peanut oil


Input: 4 cloves garlic, sliced


Input: 1 tablespoon dried oregano, preferably Mexican

1 tablespoon dried oregano , preferably Mexican

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Input: 5 juniper berries


Input: 3 apples, peeled, cored and cut into eighths

3 apples , peeled , cored and cut into eighths

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

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Input: 2 pounds Yukon gold potatoes, peeled and quartered

2 pounds Yukon gold potatoes , peeled and quartered

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Input: 2 cups apple cider


Input: 1 teaspoon fresh thyme leaves


Input: 2 tablespoons vegetable oil


Input: 1 1/2 cups celery root in half-inch dice

1$1/2 cups celery root in half-inch dice

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

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Input: 1 1/2 cups carrots, peeled and diced

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

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Input: 1 1/2 cups onions, diced


Input: 1 3- to 4-pound pork roast, tied

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

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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 1/2 teaspoon grated lemon zest


Input: 2 tablespoons finely chopped parsley


Input: 1/2 cup finely chopped celery


Input: 2 ounces dried porcini mushrooms, soaked for 10 minutes in 1 cups boiling water

2 ounces dried porcini mushrooms , soaked for 10 minutes in 1 cups boiling water

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

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Input: 1/2 cup finely chopped carrot


Input: 2 cups veal or beef stock

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

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Input: 2 cloves garlic, peeled


Input: 2 large sprigs thyme


Input: 2 strips lemon peel


Input: 1/2 cup finely chopped onion


Input: 2 cups white wine


Input: 1 large rib celery, coarsely chopped

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

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Input: 1 1/2 cups coarsely chopped yellow onion

1$1/2 cups coarsely chopped yellow onion

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Input: 2 carrots, peeled and coarsely chopped

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

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Input: All-purpose flour


Input: 4 tablespoons olive oil


Input: 1 1/2 teaspoons Dijon mustard


Input: 2 tablespoons tomato paste


Input: 1 4- to 5-pound veal roast, tied

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


Input: 4 duck legs confit (homemade or commercial)

4 duck legs confit ( homemade or commercial )

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Input: 1 pound pappardelle


Input: 1 4- to 5-pound brisket

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


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: All-purpose flour


Input: 4 tablespoons olive oil


Input: 2 cups onions, diced


Input: 5 cloves garlic, minced


Input: 3 cups tomatoes, peeled, seeded and diced

3 cups tomatoes , peeled , seeded and diced

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 teaspoon dried oregano


Input: 2 cups red wine


Input: 1 1/2 cups beef stock


Input: 1 cup green olives, pitted and chopped

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: 2 ounces dried porcini


Input: 1/2 pound wild mushrooms


Input: 1 clove garlic, minced


Input: 3 shallots, minced


Input: 3 tablespoons butter


Input: 1 tablespoon peanut or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh thyme leaves


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: Freshly grated Parmesan cheese


Input: Penne


Input: 1 teaspoon fresh rosemary, oregano or thyme leaves

1 teaspoon fresh rosemary , oregano or thyme leaves

B-QTY B-UNIT B-COMMENT B-NAME 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: Coarse salt and fresh 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 tablespoon tomato paste


Input: 2 cups chicken stock


Input: 3/4 pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated

3/4 pound fresh wild mushrooms ( portobello , chanterelles , shiitake , cremini ) or a mixture of wild and cultivated

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

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

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


Input: 1 clove garlic, minced


Input: 2 tablespoons extra-virgin olive oil


Input: 1 pound Italian sweet sausage, sliced in one-inch pieces

1 pound Italian sweet sausage , sliced in one-inch pieces

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped

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


Input: Freshly grated Parmesan cheese


Input: 1 1/2 ounces dried porcini mushrooms


Input: 2 tablespoons chopped parsley


Input: Truffle oil (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons creme fraiche


Input: 1/2 cup dry white wine


Input: 3/4 pound fettuccine


Input: Lime wedges or ketchup for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce dried porcini


Input: 1 pound fresh wild mushrooms


Input: 1 clove garlic, minced


Input: 2 large shallots, minced

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


Input: 3 tablespoons unsalted butter


Input: 1 tablespoon olive oil


Input: 1 tablespoon fresh thyme leaves


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: Toasted buns, optional


Input: 1/2 cup cilantro leaves, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Neutral oil, like corn or canola, as needed

Neutral oil , like corn or canola , as needed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1/4 cup roughly chopped red or yellow bell pepper, optional

1/4 cup roughly chopped red or yellow bell pepper , optional

B-QTY B-UNIT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT B-NAME I-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: 1/4 cup roughly chopped shallots, scallions or red onion

1/4 cup roughly chopped shallots , scallions or red onion

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT O 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 1/2 pounds peeled shrimp, deveined if you like

1$1/2 pounds peeled shrimp , deveined if you like

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 1-inch piece ginger, peeled and roughly chopped

1 1-inch piece ginger , peeled and roughly chopped

B-QTY B-NAME B-UNIT B-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 dried or fresh chili, stemmed, seeded and deveined, or more to taste

1 dried or fresh chili , stemmed , seeded and deveined , or more to taste

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

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

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


Input: 12 piquillo peppers


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cooked spinach, squeezed dry and chopped

1 cup cooked spinach , squeezed dry and chopped

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 cups stemmed shiitake mushrooms, thinly sliced or chopped

2 cups stemmed shiitake mushrooms , thinly sliced or chopped

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 dried hot chili


Input: 2 cloves garlic, peeled and sliced

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: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sherry vinegar (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 to 12 piquillo peppers, cut into strips

8 to 12 piquillo peppers , cut into strips

B-QTY O B-RANGE_END B-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: 2 teaspoons peeled and slivered garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil, plus more for drizzling

2 tablespoons extra virgin olive oil , plus more for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, peeled and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red pepper, trimmed, seeded and finely sliced

1 small red pepper , trimmed , seeded and finely sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 piquillo peppers


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound Yukon gold potatoes, peeled and cut into 1-inch chunks

1/2 pound Yukon gold potatoes , peeled and cut into 1-inch chunks

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 6 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups milk


Input: 1 bay leaf


Input: 2 sprigs thyme


Input: 1 head garlic


Input: 1/2 cup cream


Input: 1/4 teaspoon black peppercorns


Input: Freshly ground black pepper


Input: 1/2 pound salt cod


Input: 1/2 cup nonfat buttermilk


Input: 1 teaspoon cornstarch


Input: 1 teaspoon olive oil


Input: 8 ounces whole broccoflower or cauliflower, or 4 ounces ready-cut florets (2 cups)

8 ounces whole broccoflower or cauliflower , or 4 ounces ready-cut florets ( 2 cups )

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

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

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


Input: 1/8 teaspoon salt


Input: 2 teaspoons curry powder


Input: 4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)

4 ounces whole onion or 3 ounces chopped , ready-cut onion ( 1 cup )

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

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

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


Input: 12 ounces tiny new potatoes


Input: 2 teaspoons brown sugar


Input: 2 teaspoons Worcestershire sauce


Input: 1 tablespoon dry vermouth


Input: 8 ounces pork tenderloin


Input: 1 sprig rosemary to yield 1 teaspoon chopped, or 1/2 teaspoon dried

1 sprig rosemary to yield 1 teaspoon chopped , or 1/2 teaspoon dried

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT B-QTY O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 large clove garlic


Input: 1 cup semisweet-chocolate morsels


Input: 2 cups pecan halves


Input: 1 large tangerine


Input: 3/4 cup light corn syrup


Input: 1/4 cup butter, melted


Input: 3 tablespoons good bourbon


Input: 20 pecan halves


Input: 1 9-inch pie crust


Input: 3 large eggs lightly beaten

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


Input: 1/3 cup sugar


Input: 3 tablespoons firmly packed light brown sugar

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 tablespoon all-purpose flour


Input: 3 cups all-purpose flour


Input: Up to 4 tablespoons water, as needed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1/8 teaspoon cayenne pepper


Input: 1 teaspoon paprika


Input: 1/2 pound margarine, cut into slices

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 pound sharp Cheddar cheese, grated

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh ground black pepper, plus more to taste

1 teaspoon fresh ground black pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup butter


Input: 1 tart apple, peeled and coarsely chopped

1 tart apple , peeled and coarsely chopped

B-QTY B-COMMENT B-NAME O 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: 6 cups fresh cranberries


Input: 1/2 cup golden raisins


Input: 1/2 cup dried apricots


Input: 1/2 cup chopped pecans


Input: 12 ounces cream cheese


Input: 2 cups canned beef consomme


Input: 3/4 teaspoon curry powder


Input: 1 small garlic clove


Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces caviar


Input: 2 pounds fresh green beans, rinsed, ends snapped off

2 pounds fresh green beans , rinsed , ends snapped off

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red bell pepper, cut into thin strips

1 red bell pepper , cut into thin strips

B-QTY B-NAME I-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 minced onion


Input: 1 teaspoon kosher salt, plus more for boiling beans

1 teaspoon kosher salt , plus more for boiling beans

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper


Input: 1 tablespoon cider vinegar


Input: 1/4 cup olive oil


Input: 1/4 cup minced fresh dill


Input: 4 strips bacon, fried until crisp and crumbled

4 strips bacon , fried until crisp and crumbled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 giant clove of garlic


Input: 4 pounds Idaho potatoes, peeled and quartered

4 pounds Idaho potatoes , peeled and quartered

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sweet potato, peeled and quartered

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: 2 navel oranges, rind grated finely, pith discarded and fruit cut into sections

2 navel oranges , rind grated finely , pith discarded and fruit cut into sections

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

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


Input: 2 lemons, rind grated finely, pith discarded and fruit cut into sections

2 lemons , rind grated finely , pith discarded and fruit cut into sections

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

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 1/2 cups water


Input: 1/2 teaspoon cinnamon


Input: 1/4 teaspoon ground allspice


Input: 1/4 teaspoon ground cloves


Input: 1/2 teaspoon ground ginger


Input: 3/4 teaspoon curry powder


Input: 2 1/4 cups firmly packed light brown sugar

2$1/4 cups firmly packed light brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cider vinegar


Input: Basil leaves for garnish


Input: 1/2 cup toasted pine nuts for garnish

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: 2 tablespoons finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh ripe tomatoes, seeded and slivered

2 cups fresh ripe tomatoes , seeded and slivered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fruity olive oil, plus oil for brushing

1 tablespoon fruity olive oil , plus oil for brushing

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME 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 chopped fresh oregano


Input: 4 large cloves garlic, peeled and finely chopped

4 large cloves garlic , peeled and finely 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: 7 medium-size red and yellow bell peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Red pepper flakes to taste

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


Input: 1 eggplant, about 1 1/2 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme


Input: Chopped parsley, for garnishing

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


Input: 3 sheets of 10-inch squares plain or flavored pasta, like spinach, tomato or carrot

3 sheets of 10-inch squares plain or flavored pasta , like spinach , tomato or carrot

B-QTY O B-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT O 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: 1 1/4 pounds yellow onions, sliced thin and separated into rounds

1$1/4 pounds yellow onions , sliced thin and separated into rounds

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 and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound mushrooms, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons fruity olive oil


Input: Fruity olive oil for brushing

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


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: Juice and finely grated zest of 1 orange

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 12-ounce New Zealand lamb shanks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, chopped


Input: 1 tablespoon tomato paste


Input: 1 1/2 cups white wine


Input: 1 cup chicken broth


Input: Juice and finely grated zest of 1 lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1 onion, finely diced


Input: 2 celery ribs, finely diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs thyme


Input: 1 carrot, finely diced


Input: 3 tablespoons olive oil


Input: Thinly pared zest of 1 lemon

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Input: 3 sprigs thyme


Input: 2 teaspoons brown sugar


Input: 3 bay leaves (fresh, if possible)

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Input: 4 to 6 cups whole milk, hot

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Input: 2 tablespoons extra virgin olive oil

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Input: 2 sprigs fresh rosemary, optional

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Input: 1 lemon, cut into quarters

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Input: 1 tablespoon peeled and coarsely chopped garlic

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Input: 4 tablespoons butter


Input: Fresh nutmeg


Input: 2 tablespoons olive oil


Input: Sea salt


Input: Freshly ground black pepper


Input: 1 4- to 4 1/2 pound boned pork loin

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Input: 1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary

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Input: 1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed

1 whole 3- to 4-pound chicken , trimmed of excess fat , rinsed , dried and split , backbone removed

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

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


Input: Salt and freshly ground black pepper to taste

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Input: 1 tablespoon kirsch or amaretto, optional

1 tablespoon kirsch or amaretto , optional

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Input: 2 pints mixed berries


Input: Confectioners' sugar, for dusting


Input: 3/4 cup confectioners' sugar, plus more to taste

3/4 cup confectioners' sugar , plus more to taste

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Input: Finely grated zest of 1 lemon

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Input: Unsalted butter, for greasing pans

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Input: 1 tablespoon all-purpose flour, plus more for pans

1 tablespoon all-purpose flour , plus more for pans

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Input: 1 3/4 cups whole blanched almonds


Input: 1 1/2 teaspoons baking powder


Input: 3 large eggs


Input: 2 large egg whites


Input: 1 cup sugar


Input: 1/2 teaspoon pure vanilla or almond extract

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Input: 1 pound mascarpone cheese


Input: 8 ounces creme fraiche


Input: 4 ounces hard salami or bresaola, thinly sliced

4 ounces hard salami or bresaola , thinly sliced

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Input: 4 ounces sweet coppa (cured Italian pork), thinly sliced

4 ounces sweet coppa ( cured Italian pork ) , thinly sliced

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

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Input: 4 ounces mortadella, thinly sliced

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

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Input: 4 ounces Italian deli ham, thinly sliced

4 ounces Italian deli ham , thinly sliced

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Input: 8 ounces provolone cheese, sliced

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Input: 4 ounces soppressata, thinly sliced

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Input: 2 tablespoons red wine vinegar


Input: 1/2 teaspoon dried oregano


Input: Pinch freshly ground black pepper


Input: One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread

One ( 8 to 9 inches in diameter and 4 inches high ) round loaf crusty Italian bread

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Input: 1 clove garlic, minced


Input: 1/4 cup extra virgin olive oil

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

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Input: 3/4 cup thinly sliced celery


Input: 1/4 cup celery leaves, torn

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Input: 1/3 cup roughly chopped flat-leaf parsley

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

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Input: 1/2 cup roughly chopped peeled roasted red peppers

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Input: 1 cup roughly chopped pitted Kalamata olives

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Input: 1 pound tomatoes, diced