Input: 4 to 6 cloves garlic, finely minced and mashed

4 to 6 cloves garlic , finely minced and mashed

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Input: 2 teaspoons sugar


Input: Salt


Input: 1 1/2 teaspoons salt


Input: 2 tablespoons olive oil


Input: 1 1 1/2 -inch piece ginger, peeled and thinly sliced

1 1$1/2 -inch piece ginger , peeled and thinly sliced

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Input: 3 cloves garlic, thinly sliced

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Input: 2 1/2 pounds tomatoes (may be imperfect or overripe)

2$1/2 pounds tomatoes ( may be imperfect or overripe )

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Input: 12 whole chicken wings, about 2 1/2 pounds

12 whole chicken wings , about 2$1/2 pounds

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Input: 1 tablespoon red food coloring, optional

1 tablespoon red food coloring , optional

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Input: 1/2 cup sugar


Input: 1/2 cup light soy sauce


Input: 1 cup kecap manis (sweet Indonesian soy sauce), preferably ABC brand

1 cup kecap manis ( sweet Indonesian soy sauce ) , preferably ABC brand

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Input: 1/2 cup fish sauce


Input: 4 1/2 dried Thai bird chilies


Input: 1 tablespoon plus 1 teaspoon coriander seed

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Input: 1 1/2 teaspoons cumin


Input: 1 1/2 teaspoons fennel seed


Input: 1 4-inch piece ginger


Input: 1 cup sour cream


Input: 1 quart vegetable oil


Input: 1/2 English cucumber, quartered lengthwise and seeded

1/2 English cucumber , quartered lengthwise and seeded

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Input: 1/4 cup sambal


Input: 1/4 cup sriracha hot sauce


Input: 1 tablespoon rice-wine vinegar


Input: 6 1/2 tablespoons unsalted butter


Input: 18 chicken wings, about 3 * pounds, wing tips removed, each wing cut in half

18 chicken wings , about 3 * pounds , wing tips removed , each wing cut in half

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Input: 1/2 cup kosher salt, plus more as needed

1/2 cup kosher salt , plus more as needed

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Input: 2 tablespoons sugar


Input: 1/2 cup yuzu juice


Input: 1/3 cup blanched toasted almonds


Input: 3 tablespoons currants


Input: 1 16-ounce can stewed tomatoes

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


Input: 1 clove garlic, peeled and crushed

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Input: 1 1/2 teaspoons curry powder


Input: 1/2 teaspoon dried thyme


Input: 1 medium-size green pepper, cored, seeded and diced

1 medium-size green pepper , cored , seeded and diced

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Input: 1 broiler chicken, about 3 1/2 pounds, cut into 12 pieces

1 broiler chicken , about 3$1/2 pounds , cut into 12 pieces

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

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Input: 1/4 cup butter


Input: 1 medium-size onion, diced

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


Input: 1/4 cup freshly ground black pepper

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Input: 1 teaspoon salt


Input: 1 teaspoon salt


Input: Grated Parmesan cheese (optional)

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Input: 1/4 cup flour


Input: 1 1/4 pounds cherry tomatoes


Input: 2 ribs celery cut into 1-inch pieces (about 1 1/2 cups)

2 ribs celery cut into 1-inch pieces ( about 1$1/2 cups )

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Input: About 1 3/4-pounds lamb bones with most of the fat removed

About 1$3/4-pounds lamb bones with most of the fat removed

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

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Input: 3 quarts cold water


Input: 1 cup pearl barley


Input: 1 large carrot cut into 1/2-inch pieces (about 1 1/2 cups)

1 large carrot cut into 1/2-inch pieces ( about 1$1/2 cups )

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

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Input: 1 white or yellow turnip cut into 1/2-inch pieces (about 2 cups)

1 white or yellow turnip cut into 1/2-inch pieces ( about 2 cups )

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Input: 1 leek cleaned and cut (green leaves incuded) into 1-inch pieces (about 2 cups)

1 leek cleaned and cut ( green leaves incuded ) into 1-inch pieces ( about 2 cups )

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Input: 3 ears sweet corn, kernels removed (about 3 cups)

3 ears sweet corn , kernels removed ( about 3 cups )

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Input: 1 tablespoon chopped garlic


Input: 3 stalks broccoli (1 1/2 pounds total)

3 stalks broccoli ( 1$1/2 pounds total )

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

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Input: 1 1/4 pounds pasta (ziti, penne or rigatoni)

1$1/4 pounds pasta ( ziti , penne or rigatoni )

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Input: 1/4 cup virgin olive oil


Input: 8 ounces Italian-style sausage, hot, mild or both

8 ounces Italian-style sausage , hot , mild or both

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Input: Worcestershire sauce, for garnish (optional)

Worcestershire sauce , for garnish ( optional )

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 teaspoons salt


Input: 12 ounces of cabbage cut into 2-inch pieces (about 5 cups)

12 ounces of cabbage cut into 2-inch pieces ( about 5 cups )

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Input: 1 onion peeled and cut into 1-inch pieces (about 1 1/2 cups)

1 onion peeled and cut into 1-inch pieces ( about 1$1/2 cups )

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

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Input: 6 tablespoons all-purpose flour


Input: 1 tablespoon cold unsalted butter, cut into small pieces

1 tablespoon cold unsalted butter , cut into small pieces

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Input: 2 teaspoons kosher salt


Input: 1/2 cup cold unsalted butter, cut in small pieces

1/2 cup cold unsalted butter , cut in small pieces

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Input: 6 tablespoons cold vegetable shortening


Input: About 6 tablespoons ice water


Input: 1 egg, lightly beaten


Input: 3 pints fresh strawberries, hulled and halved

3 pints fresh strawberries , hulled and halved

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Input: 3/4 cup sugar


Input: 1 1/2 cups olive oil


Input: 3/4 cup fresh lemon juice


Input: 9 large cloves garlic, peeled and minced

9 large cloves garlic , peeled and minced

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Input: 1 1/2 teaspoons freshly ground pepper


Input: 1/4 cup Tabasco sauce


Input: 10 pounds jumbo shrimp, in the shell

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Input: Kosher salt to taste


Input: 2 1/2 cups all-purpose flour, plus some for dusting the board

2$1/2 cups all-purpose flour , plus some for dusting the board

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Input: 2 teaspoons plus 1 tablespoon sugar

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Input: 2 1/2 tablespoons fresh thyme, chopped

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Input: 1 1/2 teaspoons dried, ground poblano chili

1$1/2 teaspoons dried , ground poblano chili

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Input: 3/4 pound unsalted butter, softened

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Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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

1 teaspoon freshly ground black pepper , plus more to taste

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Input: 1/4 cup fresh basil, chopped

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Input: 4 tablespoons fresh parsley, chopped

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Input: 2 pounds ground chuck


Input: 2 pounds ground round


Input: 1/2 cup chopped Italian parsley


Input: Freshly ground pepper to taste

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


Input: 1/4 cup chopped fresh tarragon


Input: 1 cup olive oil


Input: 5 teaspoons kosher salt, plus more to taste

5 teaspoons kosher salt , plus more to taste

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Input: 1/2 cup plus 2 tablespoons Dijon mustard

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Input: 5 tablespoons white-wine vinegar


Input: 15 slices bacon, cooked, drained and crumbled

15 slices bacon , cooked , drained and crumbled

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Input: 20 scallions, thinly sliced


Input: 8 1/2 pounds small red potatoes, scrubbed

8$1/2 pounds small red potatoes , scrubbed

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

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Input: 2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 1/4 cup fresh lemon juice


Input: 2 tablespoons extra-virgin olive oil


Input: 4 teaspoons cumin seeds


Input: 10 large ripe tomatoes, thinly sliced

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Input: 2 medium red onions, peeled and very thinly sliced

2 medium red onions , peeled and very thinly sliced

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

1/2 teaspoon kosher salt , plus more to taste

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Input: 1/2 cup unsalted butter, softened

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Input: 2 small ancho chilies


Input: Kosher salt and freshly ground pepper to taste

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

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Input: Kosher salt and freshly ground pepper to taste

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

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Input: 1/2 cup unsalted flavored or plain butter (see recipe), at room temperature

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Input: 20 ears fresh corn


Input: Dash of Worcestershire sauce


Input: Dash of Tabasco


Input: 1 cup sliced white mushrooms


Input: 8 ounces fresh spinach


Input: 1 teaspoon salt


Input: Freshly cracked black pepper to taste

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Input: 1 cup corn kernels, preferably fresh

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Input: 1 small yellow squash, diced

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Input: 2 leeks, diced


Input: 1 small zucchini, diced

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


Input: 2 stalks celery, diced


Input: 1 beefsteak tomato, diced


Input: 1 tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional)

1 tablespoon fresh herbs like rosemary , thyme and oregano , chopped ( optional )

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Input: 2 shallots, minced


Input: 1/2 teaspoon dried thyme


Input: 1/2 teaspoon dried oregano


Input: 1/2 teaspoon dried dried basil


Input: 3 cloves garlic, minced


Input: 1 parsnip, peeled and diced

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Input: 1/4 rutabaga, peeled and diced

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Input: 1 turnip, peeled and diced

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Input: 1 carrot, peeled and diced

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Input: 1 white onion, peeled and diced

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Input: 1 teaspoon curry powder


Input: 1/2 teaspoon turmeric


Input: 2 cups diced (1/4 -inch) tart apple

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Input: 1/2 banana, diced (1/4 -inch)

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Input: 2 quarts chicken stock


Input: 1 tablespoon olive oil


Input: 2 tablespoons butter


Input: 1 small onion, finely chopped

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Input: 2 tablespoons thinly sliced chives


Input: 3 tablespoons shredded unsweetened coconut


Input: 2 bay leaves


Input: 1/4 serrano chili, seeded and minced, more if desired

1/4 serrano chili , seeded and minced , more if desired

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

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Input: 2 tablespoons coconut cream (or coconut milk)

2 tablespoons coconut cream ( or coconut milk )

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Input: 4 pinches ground cloves


Input: 2 cups basmati rice


Input: 4 cups rice milk


Input: Juice of 1/2 lemon


Input: 4 6-ounce pieces wild striped bass

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Input: 5 tablespoons olive oil


Input: Kosher salt and pepper


Input: 4 cloves garlic, thinly sliced

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Input: 4 pinches ground cinnamon


Input: 3 cloves


Input: 1 bay leaf


Input: 1 cup coconut milk


Input: Salt


Input: 12 oysters, shucked, liquor reserved

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Input: 2 cups water


Input: 2 tablespoons minced parsley


Input: 6 medium-size acorn squashes


Input: 1 teaspoon sesame oil


Input: 1 1/2 cups bulgur wheat


Input: 2 cups water


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 teaspoon white pepper


Input: 1/2 teaspoon salt


Input: 2 tablespoons raisins


Input: 2 tablespoons toasted pine nuts


Input: 2 tablespoons butter or coconut oil

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Input: 4 small shallots, finely chopped

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Input: 1 clove garlic, minced


Input: 1/2 serrano or Thai chili, seeded and minced

1/2 serrano or Thai chili , seeded and minced

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Input: 1 tablespoon curry powder


Input: 1 large pinch turmeric


Input: 1 cinnamon stick


Input: 1/2 teaspoon freshly ground pepper


Input: 1 cup barley


Input: 1/2 teaspoon salt


Input: 2 pounds white mushrooms, quartered

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Input: 1 pound shiitake mushrooms, sliced

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Input: 1/4 cup fresh coriander leaves


Input: 1 tablespoon olive oil


Input: 1/4 cup fresh minced scallions


Input: 2 tablespoons olive oil


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon Tabasco sauce


Input: 2 cups water


Input: 2 cups canned hominy, drained

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Input: 1 medium-size red bell pepper, cored, seeded and minced

1 medium-size red bell pepper , cored , seeded and minced

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Input: 1/2 teaspoon chili powder


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1 medium-size butternut squash


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon thyme


Input: 1/2 teaspoon fennel seeds


Input: 1/2 teaspoon sugar


Input: 1/4 teaspoon crushed red pepper


Input: 1/4 cup extra-virgin olive oil


Input: 2 tablespoons white-wine vinegar


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 cup water


Input: 1 cup fresh basil leaves


Input: 1/4 cup minced flat-leaf parsley


Input: 1 head garlic


Input: 2 medium-size eggplant


Input: 1 teaspoon salt


Input: 2 bay leaves


Input: 1/2 teaspoon oregano


Input: 6 ounces Swiss chard, chopped

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Input: 9 cloves garlic, chopped


Input: 1 teaspoon salt


Input: 1/2 medium-size butternut squash, peeled and cut into 1-inch chunks

1/2 medium-size butternut squash , peeled and cut into 1-inch chunks

B-QTY 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 medium-size zucchini, cut into 1/2-inch slices

1 medium-size zucchini , cut into 1/2-inch slices

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Input: 1 small celery root, peeled and cut into 1-inch pieces

1 small celery root , peeled and cut into 1-inch pieces

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Input: 2 medium-size turnips, peeled and sliced into 1/2-inch slices

2 medium-size turnips , peeled and sliced into 1/2-inch slices

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 medium-size parsnip, peeled and sliced into 1/2-inch slices

1 medium-size parsnip , peeled and sliced into 1/2-inch slices

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 carrot, sliced in 1/2-inch slices

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Input: 1 fennel bulb, cut into 1/4-inch slices

1 fennel bulb , cut into 1/4-inch slices

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Input: 2 plum tomatoes, sliced


Input: 2 medium-size yellow or red bell peppers, cut in 1-inch strips

2 medium-size yellow or red bell peppers , cut in 1-inch strips

B-QTY B-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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Input: 2 leeks, sliced crosswise diagonally and cut in 1/4-inch chunks

2 leeks , sliced crosswise diagonally and cut in 1/4-inch chunks

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

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Input: 1 medium-size red onion, sliced

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Input: Pinch of salt


Input: Confectioners' sugar


Input: 1/2 cup sugar


Input: 1/4 cup orange juice


Input: 2 tablespoons flour


Input: 1 cup heavy cream


Input: 1 1/2 cups raspberries


Input: 2 eggs, separated


Input: 2 1/2 tablespoons unsalted butter


Input: 1 teaspoon vanilla extract


Input: 2 teaspoons baking powder


Input: 2 eggs


Input: 1 cup milk


Input: 1 cup light brown sugar


Input: 1/2 teaspoon ground cardamom


Input: 1/2 teaspoon cinnamon


Input: 1/2 teaspoon baking soda


Input: 1 cup whole wheat flour


Input: 8 tablespoons soft unsalted butter, plus butter for greasing pan

8 tablespoons soft unsalted butter , plus butter for greasing pan

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

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Input: 1 cup plus 1 tablespoon all-purpose flour

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Input: 1 cup water


Input: 6 cups mixed berries: blueberries, raspberries, blackberries,

6 cups mixed berries: blueberries , raspberries , blackberries ,

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Input: fraises des bois or strawberries


Input: 1 1/3 cups blueberries


Input: Whipped cream, creme fraiche or sweetened plain yogurt

Whipped cream , creme fraiche or sweetened plain yogurt

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

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Input: 1 tablespoon fresh lemon juice


Input: 6 to 8 tablespoons sugar


Input: 2 envelopes unflavored gelatin


Input: 1 Earl Grey teabag


Input: 3/4 teaspoon salt


Input: 10 tablespoons (5 ounces) unsalted butter, cubed

10 tablespoons ( 5 ounces ) unsalted butter , cubed

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Input: 2 cups heavy cream


Input: 1 vanilla bean, split lengthwise, pulp scraped

1 vanilla bean , split lengthwise , pulp scraped

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Input: Ginger butterscotch sauce, for serving (see recipe)

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Input: 2 1/2 ounces (about 4 inches) fresh ginger root, peeled and sliced into coins

2$1/2 ounces ( about 4 inches ) fresh ginger root , peeled and sliced into coins

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Input: 1 pound dark brown sugar


Input: 1/4 cup (2 ounces) unsalted butter, melted

1/4 cup ( 2 ounces ) unsalted butter , melted

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Input: Grated zest of 1 lime

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


Input: 3/4 cup graham cracker crumbs (about 7 crackers)

3/4 cup graham cracker crumbs ( about 7 crackers )

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Input: 3/4 teaspoon salt


Input: 1/8 teaspoon ground ginger


Input: 3/4 teaspoon ground cinnamon


Input: 3/4 cup (2 ounces) walnuts

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Input: 1/2 cup, packed, light brown sugar

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Input: 1 1/2 tablespoons brandy


Input: 2 eggs at room temperature

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


Input: 1/2 teaspoon salt


Input: 1 teaspoon ground ginger


Input: 3/4 teaspoon freshly ground nutmeg (about 1/4 of a nutmeg)

3/4 teaspoon freshly ground nutmeg ( about 1/4 of a nutmeg )

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Input: 1 medium kabocha squash, about 3 pounds

1 medium kabocha squash , about 3 pounds

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Input: 1 1/2 teaspoons ground cinnamon


Input: 1 cup sugar


Input: 10 ounces (1 1/3 cups) cream cheese, at room temperature

10 ounces ( 1$1/3 cups ) cream cheese , at room temperature

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Input: 2 tablespoons unsalted butter


Input: 2/3 cup fresh apple cider


Input: Salt and ground black pepper


Input: 1 tablespoon honey


Input: 8 medium-size onions, about 2 pounds

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Input: 3 tablespoons good quality aged balsamic vinegar

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Input: 2 pounds sweet potatoes, peeled, in 1-inch dice

2 pounds sweet potatoes , peeled , in 1-inch dice

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Input: 1 tablespoon minced cilantro leaves for garnish

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Input: Salt and ground white pepper


Input: 1 1/2 cups milk or half-and-half


Input: 2 garlic cloves, minced


Input: 2 cups chopped leeks, white part only (4 to 6 leeks)

2 cups chopped leeks , white part only ( 4 to 6 leeks )

B-QTY B-UNIT B-COMMENT B-NAME 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: 3 tablespoons unsalted butter


Input: Salt and freshly ground black pepper

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Input: 2/3 cup milk


Input: 2/3 cup flour


Input: 4 medium green tomatoes


Input: 2 Granny Smith apples, peeled, cored and chopped

2 Granny Smith apples , peeled , cored and chopped

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Input: 2 cups sugar


Input: 8 whole allspice


Input: 1/3 cup extra-virgin olive oil


Input: 1 cup sliced onion


Input: 1 cup fresh orange juice


Input: 2 pounds yellow tomatoes, peeled, seeded and chopped

2 pounds yellow tomatoes , peeled , seeded and chopped

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Input: 1 tablespoon minced fresh parsley


Input: 1 tablespoon red-wine vinegar


Input: Salt and freshly ground black pepper

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Input: 1 pound spaghettini


Input: 2 lemons, seeded and chopped, including the skins

2 lemons , seeded and chopped , including the skins

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Input: 1/3 cup extra virgin-olive oil


Input: 1/2 teaspoon oregano


Input: 1 tablespoon drained capers


Input: 12 Italian or Greek dried black olives, pitted and sliced

12 Italian or Greek dried black olives , pitted and sliced

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

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Input: 6 flat anchovies, rinsed, drained and chopped

6 flat anchovies , rinsed , drained and chopped

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Input: 2 cloves garlic, minced


Input: 2 pounds ripe tomatoes (about 6 medium tomatoes)

2 pounds ripe tomatoes ( about 6 medium tomatoes )

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

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Input: Cooked white or yellow rice

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


Input: 1/2 cup toasted pine nuts


Input: Salt to taste


Input: 4 tablespoons tomato paste


Input: Cayenne pepper to taste


Input: 1/2 teaspoon dried oregano


Input: 1/2 teaspoon ground cumin


Input: 1 tablespoon capers


Input: 1/2 cup golden raisins


Input: 1/2 cup sliced, pitted black olives

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Input: 2 large cloves garlic, minced

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Input: 1 fresh green chili pepper, seeded and minced

1 fresh green chili pepper , seeded and minced

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Input: 1 cup chopped green pepper


Input: 1 cup chopped onion


Input: 2 tablespoons olive oil


Input: 1/2 cup dry sherry


Input: 1 1/2 pounds ground turkey


Input: Pinch of hot red pepper flakes

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Input: 2 tablespoons chopped Italian parsley


Input: 3 cloves garlic, minced


Input: 1 pound ground turkey


Input: 1 teaspoon dried oregano


Input: 1 teaspoon fennel seeds


Input: 1 28-ounce can plum tomatoes

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


Input: Salt and freshly ground black pepper

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

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Input: 1/2 cup cubed white bread


Input: 1/4 cup milk


Input: 1 egg, beaten


Input: 1 tablespoon Dijon mustard


Input: 1 1/2 tablespoons finely chopped parsley

1$1/2 tablespoons finely chopped 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 medium onion, finely chopped

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Input: 4 tablespoons extra-virgin olive oil


Input: 1/3 cup dry bread crumbs


Input: Salt and freshly ground black pepper

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

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Input: 10 ounces ground turkey


Input: 1/4 cup finely chopped onion


Input: 2 tablespoons olive oil


Input: 3 tablespoons finely diced celery


Input: 1 teaspoon olive oil


Input: 1 tablespoon peanut oil


Input: Freshly ground black pepper to taste

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

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Input: 4 salmon fillets with skin, 5 to 6 ounces each

4 salmon fillets with skin , 5 to 6 ounces each

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

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Input: 3 tablespoons olive oil


Input: 4 pounds (about 5 large) Spanish onions, peeled, quartered and thinly sliced

4 pounds ( about 5 large ) Spanish onions , peeled , quartered and thinly sliced

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Input: 4 cloves garlic, peeled and finely chopped

4 cloves garlic , peeled and finely chopped

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Input: 1/3 cup toasted, chopped walnuts

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

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Input: 1 cup white wine


Input: 1 1/2 teaspoons thyme leaves


Input: 1/4 cup dill leaves


Input: 1/2 cup chives cut into 1-inch lengths

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Input: 1/4 cup chervil leaves


Input: 1/2 cup frisee lettuce, torn into small pieces

1/2 cup frisee lettuce , torn into small pieces

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Input: 4 tablespoons unsalted butter


Input: 1 cup pea shoots


Input: 1 cup heavy cream


Input: 1 pound snap peas, coarsely chopped

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Input: 1/2 teaspoon truffle 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 tablespoons peanut oil


Input: 1 shallot, peeled and thinly sliced

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Input: 1/2 onion, peeled and thinly sliced

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Input: 1 cup chicken stock


Input: Kosher salt to taste


Input: 3/4 cup double or heavy cream

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Input: 2 cups chicken stock


Input: 2 ounces smoked ham


Input: Leaves from 2 bunches flat-leaf parsley

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Input: Chopped sage leaves for garnish

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


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: 1/4 teaspoon ground cumin


Input: 2 pinches cayenne pepper


Input: 5 shallots, peeled and coarsely chopped

5 shallots , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups flesh from roasted acorn or other winter squash

2$1/2 cups flesh from roasted acorn or other winter squash

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: 2 large sprigs sage


Input: 2 cups veal or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup toasted, skinned hazelnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

B-NAME I-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: 4 tablespoons unsalted butter, or 2 tablespoons unsalted butter and 2 tablespoons truffle-flavored butter

4 tablespoons unsalted butter , or 2 tablespoons unsalted butter and 2 tablespoons truffle-flavored butter

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

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: 1/4 cup white wine


Input: 3 red bell peppers, seeded and coarsely chopped

3 red bell peppers , seeded and coarsely chopped

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups chicken or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 onion, peeled and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: Freshly ground black pepper, about 6 twists of the mill

Freshly ground black pepper , about 6 twists of the mill

B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-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: 1 cup canned beef broth mixed with 1 cup water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/4 cup chopped pancetta


Input: 2 large bunches celery


Input: 3 tablespoons finely chopped yellow onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: Superior quality quince, fig or apricot jam

Superior quality quince , fig or apricot jam

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Colman's mustard


Input: Mascarpone


Input: 1/2 to 1 chopped chili pepper or 3/4 tablespoon dried red chili pepper

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

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

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


Input: Fine sea salt


Input: 2 very large onions, sliced very thin, about 6 cups

2 very large onions , sliced very thin , about 6 cups

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

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

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


Input: 1/2 cup dry white wine


Input: 4 pounds baby-back ribs, split into pairs

4 pounds baby-back ribs , split into pairs

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: 3 tablespoons extra-virgin olive oil


Input: 1/8 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons cornstarch


Input: 1 1/3 teaspoons kosher salt


Input: 3 1/2 cups vegetarian broth (see Micro Tips) or canned chicken broth

3$1/2 cups vegetarian broth ( see Micro Tips ) or canned chicken broth

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

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

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


Input: 1 pound scallions (about 4 bunches or 24 scallions), trimmed and cut across into 1-inch lengths

1 pound scallions ( about 4 bunches or 24 scallions ) , trimmed and cut across into 1-inch lengths

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

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


Input: 1/2 cup buttermilk


Input: 1 tablespoon kosher salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 teaspoons cornstarch


Input: 20 fresh mint leaves, cut across into chiffonade

20 fresh mint leaves , cut across into chiffonade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups vegetarian broth (see Micro Tips) or canned chicken broth

3$1/2 cups vegetarian broth ( see Micro Tips ) or canned chicken broth

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

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

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


Input: 4 cups shelled fresh peas (1 1/2 pounds), or frozen peas, defrosted in a seive under warm running water

4 cups shelled fresh peas ( 1$1/2 pounds ) , or frozen peas , defrosted in a seive under warm running water

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

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

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


Input: 2 tablespoons fresh mint, plus chopped leaves for garnish

2 tablespoons fresh mint , plus chopped leaves for garnish

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 envelope unflavored gelatin


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 12- to 16-ounce sirloin strip or ribeye steaks, preferably at room temperature

2 12- to 16-ounce sirloin strip or ribeye steaks , preferably at room temperature

B-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 NoCAP NoCAP

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


Input: 2 ounces Bacardi Limón


Input: 2 ounces Red Bull


Input: 1 grapefruit


Input: 2 medium navel oranges (or 1 large)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tangerines


Input: 2 temple or other juice oranges, squeezed

2 temple or other juice oranges , squeezed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon honey, or to taste

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: 2 tablespoons lime juice


Input: 3 tablespoons olive oil


Input: 1 tablespoon minced fresh chile, like jalapeno or Thai, or to taste, or dried red chile flakes or cayenne to taste

1 tablespoon minced fresh chile , like jalapeno or Thai , or to taste , or dried red chile flakes or cayenne to taste

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

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

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

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


Input: 2 tablespoons chopped basil or mint leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds tomatoes, each cut in half

1$1/2 pounds tomatoes , each cut in half

B-QTY B-UNIT 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: 2 tablespoons neutral oil, like grapeseed or corn

2 tablespoons neutral oil , like grapeseed or corn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, sliced


Input: 1 large onion, sliced

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


Input: Salt and freshly ground pepper

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


Input: Pinch dried oregano


Input: 4 cups any stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 cups tortilla chips

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh cilantro leaves, chopped, optional

1 cup fresh cilantro leaves , chopped , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ripe avocado, peeled and sliced, optional

1 ripe avocado , peeled and sliced , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 radishes, thinly sliced, optional

1 or 2 radishes , thinly sliced , optional

B-QTY O B-RANGE_END 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 lime, juiced, plus one cut into wedges

1 lime , juiced , plus one cut into wedges

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 pineapple, peeled, cored and cut into thick rings (canned rings are O.K.; drain excess syrup)

1 pineapple , peeled , cored and cut into thick rings ( canned rings are O.K.; drain excess syrup )

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

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


Input: 1 large onion, cut into thick slices

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: 2 fresh chiles, preferably pasilla

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 dozen hardshell clams (littlenecks or cherrystones), washed and scrubbed

2 dozen hardshell clams ( littlenecks or cherrystones ) , washed and scrubbed

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

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

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


Input: 1 tablespoon sherry vinegar or lemon juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil, or more

1/2 cup extra virgin olive oil , or more

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-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: Salt


Input: 1/2 clove garlic, more to taste

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: 2 cups parsley leaves (thin stems are O.K.), washed

2 cups parsley leaves ( thin stems are O.K. ) , washed

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 YesCAP NoCAP NoCAP NoCAP

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


Input: Scallions, thinly sliced, for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons sesame oil


Input: 2 teaspoons minced garlic


Input: 6 to 10 dried red chilies

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped ginger


Input: 1 egg yolk


Input: 2 tablespoons potato flour


Input: 1 quart peanut oil, more as needed

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 teaspoons light soy sauce


Input: 12 ounces (about 4 to 5) skinless, boneless chicken thighs

12 ounces ( about 4 to 5 ) skinless , boneless chicken thighs

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

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

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


Input: 1/2 teaspoon dark soy sauce


Input: 3 tablespoons chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons light soy sauce


Input: 1/4 cup cornmeal


Input: 1 1/2 teaspoons cinnamon


Input: 1 teaspoon ground ginger


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1/4 cup finely chopped mango


Input: 1/4 cup finely chopped pineapple


Input: 1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water

1 tablespoon double-concentrate tomato paste , mixed with 1 tablespoon water

B-QTY B-UNIT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT B-QTY B-UNIT 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 rice vinegar


Input: 1/2 teaspoon dark soy sauce


Input: 1/2 teaspoon potato flour


Input: 1 tablespoon of water


Input: 1 cup plus 1 tablespoon flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla


Input: 1 cup diced fresh mango


Input: 1 cup diced fresh pineapple


Input: 1/2 cup unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup packed dark brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup granulated sugar


Input: 3 large eggs


Input: 3 tablespoons minced fresh cilantro


Input: Salt and freshly ground black pepper, to taste

Salt and freshly ground black pepper , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sour cream


Input: 1/2 cup plus 3 tablespoons packed dark brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup (1 stick) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons rice wine vinegar


Input: 2 small bunches radishes, trimmed and thinly sliced

2 small bunches radishes , trimmed and thinly sliced

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: 1 small red onion, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon toasted sesame oil


Input: 1 teaspoon grated fresh ginger


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: 1 teaspoon milk


Input: 1 cooked chicken breast


Input: 2 tablespoons soy sauce


Input: 2 tablespoons honey


Input: 1 teaspoon sesame seeds


Input: 2 ripe mangoes, peeled and cut into 1/4-inch dice

2 ripe mangoes , peeled and cut into 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon honey


Input: 1/2 cup dry white wine or vermouth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme leaves


Input: 1 to 2 tablespoons chopped Italian parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated Parmesan cheese


Input: 1/4 cup crunchy peanut butter (preferably natural, unsweetened)

1/4 cup crunchy peanut butter ( preferably natural , unsweetened )

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons sesame oil


Input: 1 tablespoon soy sauce


Input: 1 pound chanterelles


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 shallots, minced


Input: 1/4 pound white mushrooms, sliced

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

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

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Input: 1 13-ounce package instant polenta

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


Input: 2 tablespoons olive oil plus additional oil for brushing the polenta

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Input: 1 tablespoon chopped Italian parsley leaves

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

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Input: 4 veal medallions


Input: 1/2 cup dry white wine


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

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Input: 1 tablespoon peanut oil


Input: 1/2 pound noodles


Input: 2 tablespoons unsalted butter


Input: 1/2 pound chanterelles


Input: 2 to 3 tablespoons unsalted butter

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Input: 1/4 cup dry white wine


Input: About 3/4 cup chicken stock, preferably homemade

About 3/4 cup chicken stock , preferably homemade

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 tablespoon chopped parsley, fresh thyme leaves or chives

1 tablespoon chopped parsley , fresh thyme leaves or chives

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Input: 1 1/2 cups all-purpose flour


Input: 2 tablespoons butter


Input: 1/2 teaspoon finely chopped garlic


Input: 4 tablespoons finely chopped parsley


Input: 1 pound chanterelles


Input: 1/8 teaspoon freshly grated nutmeg


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: 3/4 cup water


Input: 2 large eggs


Input: 1 bay leaf


Input: 1 tablespoon flour


Input: 1 cup Beaujolais wine


Input: 1/2 cup fresh or canned chicken broth

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Input: 1 teaspoon finely chopped garlic


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

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Input: 2 tablespoons finely chopped shallots


Input: 12 pearl white onions, peeled

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Input: 1/2 pound whole fresh mushrooms


Input: 1 chicken, 3 1/2 pounds, cut into 8 serving pieces

1 chicken , 3$1/2 pounds , cut into 8 serving pieces

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

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Input: Salt 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 1/2 cups fresh ripe tomatoes, skinned with a peeler and chopped, or canned Italian plum tomatoes, cut up, with their juice

1$1/2 cups fresh ripe tomatoes , skinned with a peeler and chopped , or canned Italian plum tomatoes , cut up , with their juice

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

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

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Input: 1 tablespoon butter


Input: 2 tablespoons vegetable oil


Input: 1/4 cup dry white wine


Input: Salt and freshly ground black pepper to taste

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Input: 1 cup onion, sliced very thin

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Input: 2 cloves garlic, sliced very thin

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Input: 1 3 1/2-pound chicken, quartered


Input: 2 tablespoons extra-virgin olive oil


Input: 2 pounds gray sole fillet


Input: Fresh black pepper or chopped hot red chilies, to taste

Fresh black pepper or chopped hot red chilies , to taste

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Input: 2 teaspoons fresh oregano, or 1 teaspoon dried

2 teaspoons fresh oregano , or 1 teaspoon dried

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Input: Salt to taste


Input: 2 tablespoons salt-packed capers, soaked and rinsed, or vinegar-packed capers, drained

2 tablespoons salt-packed capers , soaked and rinsed , or vinegar-packed capers , drained

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

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Input: 1 cup canned Italian plum tomatoes, cut up, with juice

1 cup canned Italian plum tomatoes , cut up , with juice

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

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Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 teaspoon finely chopped garlic


Input: 1/4 cup rice vinegar or white vinegar

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Input: 7 cups water


Input: 1 teaspoon salt


Input: 1 2/3 cups coarse-grained yellow cornmeal, preferably Italian

1$2/3 cups coarse-grained yellow cornmeal , preferably Italian

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Input: 2/3 cup onion, very thinly sliced

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Input: 1/2 cup plus 2 tablespoons good soy sauce

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Input: 48 dumpling wrappers


Input: 1 egg, lightly beaten in a bowl

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Input: 4 tablespoons peanut oil or vegetable oil, more or less

4 tablespoons peanut oil or vegetable oil , more or less

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Input: 2 tablespoons minced ginger


Input: 1 tablespoons minced garlic


Input: 6 scallions, the white and green parts separated, both minced

6 scallions , the white and green parts separated , both minced

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

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Input: 3/4 pound ground pork or other meat

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Input: 1 cup minced cabbage


Input: Lemon wedges for garnish


Input: 2 tablespoons chopped parsley


Input: 2 tablespoons olive oil


Input: 2 tablespoons fresh lemon juice


Input: 6 tablespoons unsalted butter


Input: 1/2 cup flour


Input: 4 sole fillets (gray, Dover or lemon), 6 to 8 ounces each

4 sole fillets ( gray , Dover or lemon ) , 6 to 8 ounces each

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

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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: Chopped sorrel leaves for garnishing

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


Input: 1/2 cup heavy cream


Input: 2 cups chicken stock


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 1/2 pounds sorrel


Input: 1 cup buttermilk


Input: 2 shallots, minced


Input: 2 medium potatoes, peeled and diced

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

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Input: 3 cups water


Input: 2 tablespoons unsalted butter


Input: 1 cup heavy cream


Input: Coarse sea salt and freshly ground pepper

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

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Input: 1 cup chicken stock or water

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

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Input: 2 tablespoons unsalted butter


Input: 5 tablespoons Sichuan peppercorns


Input: 3 tablespoons cumin seeds


Input: 2 tablespoons five-spice powder


Input: 63-by- 1/8-inch slices peeled fresh ginger root

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Input: 12 scallions, 6 cut into 3-inch lengths, 6 finely shredded

12 scallions , 6 cut into 3-inch lengths , 6 finely shredded

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

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Input: 1 large shallot, diced

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


Input: 8 leaves spinach (for color)

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Input: 1/2 pound fresh sorrel leaves


Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: 1 cup heavy cream


Input: 1 1/2 pounds russet or Yukon Gold potatoes, sliced thin

1$1/2 pounds russet or Yukon Gold potatoes , sliced thin

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

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Input: 3 tablespoons unsalted butter


Input: Hoisin sauce


Input: 1/2 pound sorrel leaves


Input: Chinese mandarin pancakes (see note)

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

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Input: 1 to 2 cups peanut oil

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Input: Flour for dusting


Input: 16-pound duck


Input: 2/3 cup kosher salt


Input: 1/4 cup black peppercorns


Input: 4 tablespoons wasabi powder


Input: Slivered apples, cucumbers, scallions and fresh bean sprouts

Slivered apples , cucumbers , scallions and fresh bean sprouts

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

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Input: 9 tablespoons sugar


Input: 1 teaspoon puréed fresh ginger root

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

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Input: 1/2 teaspoon puréed garlic


Input: 1 Thai chili, broken into small pieces

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

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Input: 3/4 cup toasted peanuts, chopped

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

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Input: 3/4 cup toasted sesame seeds


Input: Dark sesame oil


Input: Peanut oil


Input: Salt to taste


Input: Cayenne pepper to taste


Input: vermicelli noodles


Input: 5 ounces bean-paste


Input: 1 cinnamon stick, crushed


Input: 1 tablespoon coriander seeds


Input: 1 tablespoon sugar


Input: 1/2 hot red chili


Input: 1/4 cup rice vinegar


Input: 1/4 cup shao shing wine


Input: 1/2 cup sugar


Input: 1 ounce fresh cilantro


Input: 1/2 cup soy sauce


Input: 1/4 cup black vinegar


Input: 9 green onions or scallions, well trimmed

9 green onions or scallions , well trimmed

B-QTY B-NAME I-NAME B-COMMENT I-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 tablespoon butter


Input: Salt to taste if desired

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


Input: 4 tablespoons finely chopped parsley


Input: 1/2 pound green beans


Input: 16 baby carrots, about 3/4 pound

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

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Input: 1/4 cup white vinegar


Input: Salt to taste if desired

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


Input: 1 bay leaf


Input: 8 peppercorns


Input: 4 sprigs fresh thyme or 1/2 teaspoon dried

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

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Input: 6 tablespoons butter


Input: 1/3 cup drained capers


Input: 4 pieces of skinless, boneless skate, each piece about 1/2-inch thick at the thickest part

4 pieces of skinless , boneless skate , each piece about 1/2-inch thick at the thickest part

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

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Input: 2 tablespoons red-wine vinegar


Input: 1 tablespoon confectioners' sugar for dusting

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

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Input: 4 egg whites


Input: 1 pint fresh raspberries


Input: 3/4 cup granulated sugar


Input: 8 tablespoons cold water


Input: 5 ounces passion-fruit juice


Input: 4 tablespoons heavy cream


Input: 2 teaspoons arrowroot


Input: 6 egg yolks


Input: 2 teaspoons unflavored gelatin


Input: Salt to taste


Input: Ground fresh black pepper


Input: 2 tablespoons unsalted butter at room temperature

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

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Input: 1 pound cherry tomatoes


Input: 3 tablespoons balsamic vinegar


Input: 2 tablespoons chopped fresh basil


Input: 3 or 4 medium zucchini


Input: 1/2 teaspoon coarsely ground black pepper

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

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Input: Salt to taste, if desired

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

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Input: 1/2 cup fruity green olive oil

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

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Input: 4 tablespoons chopped parsley


Input: 1 tablespoon chopped fresh oregano


Input: 4 cloves garlic


Input: 3 or 4 small eggplants


Input: 5 1/2 tablespoons virgin olive oil


Input: 2 cloves garlic, chopped fine

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Input: 3 tablespoons chopped mixed fresh herbs (thyme, rosemary, oregano, marjoram), or 1 tablespoon mixed dried herbs

3 tablespoons chopped mixed fresh herbs ( thyme , rosemary , oregano , marjoram ) , or 1 tablespoon mixed dried herbs

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

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

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Input: 1 medium onion, preferably sweet, peeled

1 medium onion , preferably sweet , peeled

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

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Input: 2 yellow bell peppers


Input: 2 red bell peppers


Input: 1 4-pound chicken


Input: 1 cup chardonnay


Input: 1 large tomato, peeled, seeded and diced

1 large tomato , peeled , seeded and diced

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

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Input: 8 ounces mascarpone


Input: 1 bunch Italian parsley, chopped fine

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

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Input: 1 tablespoon minced garlic


Input: 1 shallot, minced fine


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 1/3 cups water


Input: 1 cup couscous


Input: 3 tablespoons finely chopped fresh coriander

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

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Input: 1 tablespoon butter


Input: Zest of 1 lemon grated fine

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Input: 1/4 teaspoon thread saffron


Input: 1/2 cup finely chopped onion


Input: 2 tablespoons butter


Input: 3 plum tomatoes, about 1/4 pound

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

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Input: Vegetable oil for greasing grill

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


Input: 1 teaspoon finely chopped fresh thyme leaves

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

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Input: 1 zucchini, about 1/2 pound

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

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Input: 2 17 gram packages fresh yeast

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

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Input: 1 cup warm water


Input: 3 1/2 cups flour


Input: 28 sea scallops, about 1 1/4 pounds

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

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Input: Salt to taste if desired

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


Input: 2 to 3 teaspoons salt


Input: 9 tablespoons well-flavored olive oil


Input: 1 teaspoon Dijon-style mustard, preferably with grains or seeds

1 teaspoon Dijon-style mustard , preferably with grains or seeds

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

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

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

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Input: 4 tablespoons olive oil


Input: Freshly ground pepper to taste

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Input: 2 4 1/2-ounce cans snails, or one 7 1/2-ounce can, rinsed and drained

2 4$1/2-ounce cans snails , or one 7$1/2-ounce can , rinsed and drained

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Input: Pinch salt


Input: 3 to 4 tablespoons gewurztraminer, chilled

3 to 4 tablespoons gewurztraminer , chilled

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Input: 1 1/2 cups flour


Input: 1/4 pound unsalted butter, chilled or frozen

1/4 pound unsalted butter , chilled or frozen

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Input: 1 11-inch tart crust, chilled (see recipe)

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Input: 3/4 pound Gruyere cheese


Input: 1 egg


Input: Dash nutmeg


Input: 1/2 cup heavy cream


Input: Salt to taste


Input: 2 pounds yellow onions, peeled

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Input: 4 tablespoons butter


Input: 1 teaspoon vegetable oil


Input: Pinch sugar


Input: 1/2 cup gewurztraminer


Input: Freshly ground black pepper


Input: 1 tablespoon finely chopped flat-leaf parsley leaves

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Input: Freshly grated Parmigiano-Reggiano


Input: Salt


Input: 1/2 cup fish stock


Input: 1/2 cup chicken stock


Input: 1/2 cup dry white wine


Input: 3 tablespoons extra virgin olive oil, plus oil for baking dish, optional

3 tablespoons extra virgin olive oil , plus oil for baking dish , optional

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Input: 2 medium heads radicchio, 10 to 12 ounces, cored and shredded

2 medium heads radicchio , 10 to 12 ounces , cored and shredded

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Input: 1 tablespoon unsalted butter


Input: 12 ounces fresh tagliolini noodles


Input: 24 medium shrimp, shelled, deveined and cut in two lengthwise

24 medium shrimp , shelled , deveined and cut in two lengthwise

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Input: 1/2 cup sugar


Input: 1/3 cup egg whites (3 to 4 large eggs)

1/3 cup egg whites ( 3 to 4 large eggs )

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Input: 1/4 cup flour


Input: 1/4 cup milk


Input: 1 1/2 cups egg whites (approximately 11 extra-large eggs)

1$1/2 cups egg whites ( approximately 11 extra-large eggs )

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Input: 1 cup cake flour


Input: 1 1/2 cup sugar


Input: 1 teaspoon allspice


Input: 1 teaspoon cream of tartar


Input: 1 tablespoon freshly squeezed lemon juice

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Input: 1 tablespoon confectioners' sugar


Input: 1/2 cup creamy peanut butter


Input: 4 1/2 ounces unsweetened chocolate


Input: 1 1/2 tablespoons butter


Input: 2/3 cup water


Input: 2/3 cup sugar


Input: 1 tablespoon light corn syrup


Input: 1/8 cup milk


Input: 3 Heath bars, frozen, then broken into pieces

3 Heath bars , frozen , then broken into pieces

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Input: 2 tablespoons dark rum


Input: 1 tablespoon fresh lemon juice


Input: 1/2 vanilla bean, split lengthwise

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Input: 6 egg yolks


Input: 3 medium ripe bananas


Input: 1/4 cup heavy cream


Input: 3/4 cup sugar


Input: 2 cups milk


Input: 3/4 cup sugar


Input: 1 egg yolk


Input: 1/2 cup ground blanched almonds


Input: 2 teaspoons brandy


Input: 3/4 cup sugar


Input: 1 quart half-and-half


Input: 6 egg yolks


Input: 1/2 cup small chocolate chips


Input: 4 ounces bittersweet chocolate


Input: 6 tablespoons unsalted butter


Input: 2 teaspoons heavy cream


Input: 1/8 teaspooon cream of tartar


Input: 3/4 cup egg whites (5 to 6 large eggs)

3/4 cup egg whites ( 5 to 6 large eggs )

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Input: 6 ounces bittersweet chocolate


Input: Freshly ground black pepper


Input: 1 bay leaf


Input: 10 ounces smoked cod (sable) or smoked haddock (finnan haddie)

10 ounces smoked cod ( sable ) or smoked haddock ( finnan haddie )

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Input: 1 1/2 cups fresh mint leaves


Input: 2 tablespoons chopped parsley


Input: 1 teaspoon lemon juice


Input: 1/3 cup white wine


Input: Finely grated zest of 1 lemon

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Input: 1/4 teaspoon ground coriander


Input: 1/4 teaspoon turmeric


Input: 1/4 teaspoon ground cumin


Input: 1/4 teaspoon ground mace


Input: 1 1/2 cups Arborio rice


Input: 1 cup finely sliced leeks (white and light green parts only), well rinsed

1 cup finely sliced leeks ( white and light green parts only ) , well rinsed

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Input: 1/2 teaspoon vegetable oil


Input: 2 tablespoons plus 1 teaspoon butter

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Input: Sprig of parsley