Input: 1 1/4 cups cooked and pureed fresh butternut squash, or 1 10-ounce package frozen squash, defrosted

1$1/4 cups cooked and pureed fresh butternut squash , or 1 10-ounce package frozen squash , defrosted

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Input: 1 cup peeled and cooked fresh chestnuts (about 20), or 1 cup canned, unsweetened chestnuts

1 cup peeled and cooked fresh chestnuts ( about 20 ) , or 1 cup canned , unsweetened chestnuts

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Input: 1 medium-size onion, peeled and chopped

1 medium-size onion , peeled and chopped

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Input: 2 stalks celery, chopped coarse

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

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Input: 1 1/2 tablespoons vegetable oil


Input: 2 tablespoons unflavored gelatin, dissolved in 1/2 cup water

2 tablespoons unflavored gelatin , dissolved in 1/2 cup water

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

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Input: Salt


Input: 1 cup canned plum tomatoes with juice

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

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Input: 6 cups veal or beef stock

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

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Input: 1/3 cup Worcestershire sauce


Input: 1 tablespoon Louisiana hot sauce


Input: 1/2 teaspoon hot red pepper flakes

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Input: 4 bay leaves


Input: 6 cloves garlic, crushed and chopped

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Input: 2 carrots, peeled and diced

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

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Input: 2 medium onions, diced

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


Input: 6 tablespoons butter


Input: 1 tablespoon Creole seasoning, or other seasonings of your choice

1 tablespoon Creole seasoning , or other seasonings of your choice

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

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Input: 3 pounds beef brisket


Input: 1/2 cup fine dry bread crumbs

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

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Input: Freshly ground black pepper


Input: 12 oysters and their liquor


Input: 3 tablespoons minced scallions


Input: 1 tablespoon flour


Input: 6 ounces button mushrooms, thinly sliced then coarsely chopped

6 ounces button mushrooms , thinly sliced then coarsely chopped

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

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Input: 13 tablespoons butter


Input: 4 large artichokes, trimmed

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


Input: Juice of 1 lemon


Input: Salt


Input: Confectioners' sugar


Input: 1/4 teaspoon vanilla extract


Input: 2 large eggs


Input: Pinch of freshly grated nutmeg


Input: 2 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 1/4 cup sugar


Input: 6 tablespoons flour


Input: 2 cups cooked medium- or long-grain white rice

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

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Input: Vegetable oil, for deep-frying


Input: pound elbow macaroni


Input: Freshly ground black pepper


Input: 2 teaspoons Dijon mustard


Input: cup heavy cream


Input: 2 cups whole milk


Input: 1/2 teaspoon hot red pepper flakes

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Input: 3 tablespoons flour


Input: 5 cups coarsely grated extra-sharp Cheddar

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Input: 2 cups panko or coarse dry bread crumbs

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Input: 5 tablespoons unsalted butter


Input: Salt


Input: Sprigs of watercress


Input: 3/4 pound shiitake mushrooms, stemmed and quartered

3/4 pound shiitake mushrooms , stemmed and quartered

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Input: 2 tablespoons extra-virgin olive oil


Input: Kosher salt and black pepper


Input: 1 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2 -inch intervals with kitchen twine

1 2-pound beef tenderloin roast , cut from the large end , trimmed and tied at 1/2 -inch intervals with kitchen twine

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

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Input: 1/8 teaspoon ground cinnamon


Input: 1 tablespoon cocoa powder


Input: 3 tablespoons medium-roast coffee beans, finely ground

3 tablespoons medium-roast coffee beans , finely ground

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Input: 1 teaspoon light-brown sugar


Input: Kosher salt


Input: 1/4 cup heavy cream


Input: 2 1/2 cups chicken stock


Input: 4 large cloves garlic


Input: 1 1/2 cups chopped white onion


Input: 3 tablespoons unsalted butter


Input: 1 6-inch white-corn tortilla


Input: 2 dried pasilla chilies


Input: 1 teaspoon pomegranate molasses


Input: 2 dashes of Angostura bitters


Input: 1/2 ounce apple schnapps


Input: 1/2 ounce sweet vermouth


Input: 2 ounces applejack


Input: 1 orange slice 1 1/4-inch thick, cut in half

1 orange slice 1$1/4-inch thick , cut in half

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Input: 1 cup sugar


Input: 12 ounces cranberries, washed and picked over

12 ounces cranberries , washed and picked over

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Input: 1 1/2 cups strawberries (about 1 pint), hulled and halved

1$1/2 cups strawberries ( about 1 pint ) , hulled and halved

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Input: 3 bananas


Input: 3 tablespoons Triple Sec


Input: 3 tablespoons fresh lemon juice


Input: 3/4 cup fresh orange juice


Input: 3 papayas (1 pound each), peeled and cut into 1-inch chunks (about 4 cups)

3 papayas ( 1 pound each ) , peeled and cut into 1-inch chunks ( about 4 cups )

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Input: 6 kiwis (3 to 4 ounces each), peeled and cut into rounds about 1/4-inch thick

6 kiwis ( 3 to 4 ounces each ) , peeled and cut into rounds about 1/4-inch thick

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

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Input: 3 McIntosh apples (8 ounces each), peeled, quartered, cored and cut into thin wedges (about 3 cups)

3 McIntosh apples ( 8 ounces each ) , peeled , quartered , cored and cut into thin wedges ( about 3 cups )

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

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Input: 3 Anjou pears (8 ounces each), peeled, halved, cored and thinly sliced lengthwise (about 3 cups)

3 Anjou pears ( 8 ounces each ) , peeled , halved , cored and thinly sliced lengthwise ( about 3 cups )

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

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Input: 1 small pineapple, peeled, cored and cut into 1-inch chunks (about 3 cups)

1 small pineapple , peeled , cored and cut into 1-inch chunks ( about 3 cups )

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

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Input: 9 juice oranges (6 ounces each), peeled and sectioned

9 juice oranges ( 6 ounces each ) , peeled and sectioned

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: 2 small pink grapefruits (12 ounces each) or 1 large pink grapefruit, peeled and sectioned

2 small pink grapefruits ( 12 ounces each ) or 1 large pink grapefruit , peeled and sectioned

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Input: 3 cups seedless grapes, equal amounts of red and green

3 cups seedless grapes , equal amounts of red and green

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Input: 18 kumquats, thinly sliced


Input: 1 cup sifted granulated sugar (optional)

1 cup sifted granulated sugar ( optional )

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Input: 1 teaspoon pure vanilla extract


Input: 1 1/4 cups cake flour


Input: Pinch of kosher salt


Input: 3 egg whites, from Grade A large eggs

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Input: 1/2 cup dark brown sugar


Input: 3/4 cup unsalted butter, at room temperature

3/4 cup unsalted butter , at room temperature

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Input: Freshly ground black pepper


Input: 5 tablespoons Pernod


Input: 4 teaspoons kosher salt


Input: 1/4 cup fresh lemon juice


Input: 1 cup olive oil


Input: 1 cup fresh orange juice


Input: 3 heads fennel, tops removed and thinly sliced across the bulb (about 6 cups)

3 heads fennel , tops removed and thinly sliced across the bulb ( about 6 cups )

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Input: 2 large heads romaine lettuce, torn into small pieces (about 8 cups)

2 large heads romaine lettuce , torn into small pieces ( about 8 cups )

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Input: 6 bunches watercress (about 12 cups of sprigs)

6 bunches watercress ( about 12 cups of sprigs )

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Input: 2 1/2 pounds bell peppers (about 6 peppers in assorted colors), cut into 2-inch chunks

2$1/2 pounds bell peppers ( about 6 peppers in assorted colors ) , cut into 2-inch chunks

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

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Input: 3/4 pound mushrooms, cut into 1/4-inch slices through the stem (4 cups)

3/4 pound mushrooms , cut into 1/4-inch slices through the stem ( 4 cups )

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Input: 4 pounds rigatoni


Input: 2 bay leaves


Input: 2 tablespoons kosher salt


Input: 5 pounds sweet Italian sausage in casing, cut into 1-inch lengths

5 pounds sweet Italian sausage in casing , cut into 1-inch lengths

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

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Input: 1/2 teaspoon hot red-pepper flakes


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 2 tablespoons kosher salt


Input: 1 teaspoon thyme


Input: 1 1/2 teaspoons oregano


Input: 2 28-ounce cans crushed tomatoes


Input: 1/2 cup olive oil


Input: 8 cloves garlic, peeled and smashed

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Input: 2 cups parsley leaves


Input: 3/4 cup of liquid from cooked mussels

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Input: 4 tablespoons drained and rinsed capers

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

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 tablespoon kosher salt


Input: 1/4 cup good quality olive oil

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

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Input: 1/2 cup fresh lemon juice


Input: 3/4 pound white onion, quartered and thinly sliced (2 cups)

3/4 pound white onion , quartered and thinly sliced ( 2 cups )

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Input: 8 stalks (about 1 1/2 pounds) celery, peeled and cut diagonally into 1/4-inch slices

8 stalks ( about 1$1/2 pounds ) celery , peeled and cut diagonally into 1/4-inch slices

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

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Input: 4 9-ounce boxes frozen artichoke hearts

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

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Input: 1 teaspoon kosher salt


Input: 3 1/4 pounds medium shrimp (20-24 to the pound), shelled

3$1/4 pounds medium shrimp ( 20-24 to the pound ) , shelled

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Input: 6 1/2 pounds mussels (about 6 dozen), scrubbed and beards removed

6$1/2 pounds mussels ( about 6 dozen ) , scrubbed and beards removed

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

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Input: 1/2 teaspoon sugar


Input: 1 teaspoon Asian sesame oil


Input: 10 ounces brussels sprouts


Input: 2 scallions


Input: 8 Italian, French or Greek black olives

8 Italian , French or Greek black olives

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

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Input: 4 ripe plum tomatoes


Input: 1 teaspoon olive oil


Input: 1 cup whole-wheat couscous


Input: No-salt added beef stock or broth

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

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Input: 8 ounces pork tenderloin


Input: 1 clove garlic


Input: 1/2 teaspoon ground ginger


Input: 1 teaspoon cumin


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground cloves


Input: 1 teaspoon ground ginger


Input: 2 teaspoons baking soda


Input: 1 1/2 teaspoons kosher salt


Input: 2 cups all-purpose flour


Input: 1 large egg


Input: 1 cup sugar, plus 1/4 cup for dusting the cookies

1 cup sugar , plus 1/4 cup for dusting the cookies

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Input: 4 tablespoons dark molasses


Input: 3/4 cup bacon fat, cooled (from 1 1/2 to 2 pounds Oscar Mayer bacon)

3/4 cup bacon fat , cooled ( from 1$1/2 to 2 pounds Oscar Mayer bacon )

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

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Input: Maple syrup, optional


Input: 1 1/4 cups chopped fresh cranberries


Input: 1 1/2 teaspoons salt


Input: 2 tablespoons plus 2 teaspoons baking powder

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Input: 2 tablespoons sugar


Input: 1/2 cup yellow cornmeal


Input: 2 cups flour


Input: 4 large eggs


Input: 2 cups milk


Input: Salt


Input: 10 tablespoons butter, cut into chunks, plus more for greasing pan

10 tablespoons butter , cut into chunks , plus more for greasing pan

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

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: 1/2 tablespoon butter


Input: 1/2 cup heavy cream


Input: 2 tablespoons sugar


Input: 2 teaspoons cream cheese


Input: 2 teaspoons cornstarch


Input: 2 cups apple cider


Input: 3/4 teaspoon pumpkin-pie spice


Input: 1/2 teaspoon salt


Input: 1/2 cup packed light brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Granny Smith apples


Input: 2 gala apples


Input: Chopped fresh parsley leaves for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, thinly sliced


Input: Flour for dredging


Input: 1 cup mixed good olives


Input: 8 to 12 thin slices veal, preferably from the leg, pounded slightly until less than 1/4-inch thick

8 to 12 thin slices veal , preferably from the leg , pounded slightly until less than 1/4-inch thick

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

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


Input: Salt and pepper


Input: 2 cups chopped tomatoes (canned are fine; drain them first)

2 cups chopped tomatoes ( canned are fine; drain them first )

B-QTY B-UNIT B-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

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


Input: 1 teaspoon minced garlic


Input: Extra virgin olive oil as needed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated Parmesan


Input: 1/4 cup chopped fresh basil, optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh parsley


Input: 6 cups stock or water, more as necessary

6 cups stock or water , more as necessary

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: 2 cups chopped tomatoes (canned are fine; do not drain)

2 cups chopped tomatoes ( canned are fine; do not drain )

B-QTY B-UNIT B-COMMENT 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 NoCAP NoCAP

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


Input: 1 cup dried white beans, soaked for several hours or overnight

1 cup dried white beans , soaked for several hours or overnight

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

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

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


Input: 1 cup farro, spelt or barley

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 tablespoon minced garlic


Input: Salt and pepper


Input: 2 carrots, peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 celery stalks, trimmed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, sliced

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


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: Chopped fresh parsley leaves for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper


Input: 1/3 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds potatoes


Input: 1 1/2 to 2 pounds thick-cut cod, whiting, or hake fillets

1$1/2 to 2 pounds thick-cut cod , whiting , or hake fillets

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

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

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


Input: Coarse salt as needed


Input: 1 teaspoon vanilla extract


Input: 2 tablespoons unsalted butter, at room temperature and cut into 4 pieces

2 tablespoons unsalted butter , at room temperature and cut into 4 pieces

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

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

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


Input: 5 ounces bittersweet chocolate, melted and still warm

5 ounces bittersweet chocolate , melted and still warm

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: 2 large egg yolks


Input: 1/4 teaspoon salt


Input: 1 large egg


Input: 2 tablespoons cornstarch


Input: 2 tablespoons cocoa


Input: 6 tablespoons sugar


Input: 2 1/4 cups whole milk


Input: 3 tablespoons slivered almonds


Input: Pinch of salt


Input: 1 1/4 teaspoons vanilla extract


Input: 7 egg whites


Input: 10 tablespoons confectioners' sugar


Input: 2/3 cup heavy cream


Input: 4 1/2 tablespoons flour, preferably cake flour

4$1/2 tablespoons flour , preferably cake flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 2/3 cup blanched almonds, finely ground

About 2/3 cup blanched almonds , finely ground

B-COMMENT O B-UNIT 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: 3/4 cup granulated sugar


Input: 4 egg yolks


Input: 1/3 cup plus 1/4 cup kirsch or dark rum

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 16-ounce cans dark cherries, pitted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: 2 tablespoons chopped parsley


Input: Freshly ground black pepper


Input: 3 large cloves garlic, smashed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons tomato paste


Input: 6 cups chicken stock


Input: 1 cup sliced onion


Input: 1 1/2 pounds hot Italian or Spanish sausage

1$1/2 pounds hot Italian or Spanish sausage

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ducks, about 4 1/2 pounds each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2 1/2-pound chunk of slab bacon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Bouquet garni of 1 sprig thyme, 2 bay leaves, parsley stalks and 3 large cloves garlic

Bouquet garni of 1 sprig thyme , 2 bay leaves , parsley stalks and 3 large cloves garlic

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

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

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


Input: 4 medium carrots, peeled and sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, peeled and stuck with 2 cloves

1 onion , peeled and stuck with 2 cloves

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: Rind from 1/2 pound salt pork

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds (5 1/2 cups) dry white beans (Great Northern)

2 pounds ( 5$1/2 cups ) dry white beans ( Great Northern )

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

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

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


Input: Pyrex cups or ramekins, buttered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 scallop shells, Pyrex cups or ramekins, buttered

8 scallop shells , Pyrex cups or ramekins , buttered

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh parsley, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup stale bread crumbs, from good bread

2/3 cup stale bread crumbs , from good bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick plus 2 tablespoons butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 8 shallots, to yield 1 cup, minced

About 8 shallots , to yield 1 cup , minced

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper, freshly ground


Input: Salt


Input: 2 to 3 dozen scallops, to yield 1 pound

2 to 3 dozen scallops , to yield 1 pound

B-QTY B-COMMENT B-RANGE_END B-UNIT B-NAME O 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 tablespoons unsalted butter


Input: 2 to 3 teaspoons minced jalapeño

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups grated Monterey Jack


Input: 2/3 cup corn oil


Input: 2 cups buttermilk


Input: 1 teaspoon baking soda


Input: 1 teaspoon salt


Input: 4 lightly beaten eggs


Input: 2 cups stone-ground yellow cornmeal


Input: 2 8 1/2-ounce cans, or 2 cups plus 2 tablespoons cream-style corn

2 8$1/2-ounce cans , or 2 cups plus 2 tablespoons cream-style corn

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

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: Creme fraiche for topping, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons regular or low-fat sour cream

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 grated lime rind


Input: 4 teaspoons lemon juice


Input: Salt to taste


Input: 1/4 teaspoon ground cloves or to taste

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 1/4 teaspoon ground cardamom


Input: 3 tablespoons maple syrup


Input: 3 eggs


Input: 3 pounds sweet potatoes


Input: 1 cup good quality chicken stock (approximately)

1 cup good quality chicken stock ( approximately )

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 YesPAREN YesPAREN YesPAREN


Input: 2 lightly beaten eggs


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 cup finely minced celery


Input: 1 1/2 cups green bell peppers


Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups finely chopped onion


Input: 2 tablespoons unsalted butter


Input: 2 hard-cooked eggs, chopped

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


Input: 5 cups toasted bread cubes


Input: 5 cups corn bread cubes


Input: 2/3 cup coarsely chopped pecans


Input: 6 tablespoons Grand Marnier


Input: 1/4 cup orange juice


Input: 1/2 to 3/4 cup sugar


Input: 1 pound fresh cranberries


Input: 2 tablespoons coarse sugar like Demerara or turbinado (optional)

2 tablespoons coarse sugar like Demerara or turbinado ( optional )

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 sheets frozen puff pastry, thawed overnight in refrigerator

2 sheets frozen puff pastry , thawed overnight in refrigerator

B-QTY O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: Flour for rolling out pastry

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


Input: 1 tablespoon fresh lemon juice


Input: 1 cup peeled and grated tart apple, like Granny Smith (about 2 apples)

1 cup peeled and grated tart apple , like Granny Smith ( about 2 apples )

B-QTY B-UNIT B-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 I-COMMENT

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

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


Input: 1/2 teaspoon ground cinnamon


Input: 6 tablespoons granulated sugar


Input: 1 tablespoon finely chopped crystallized ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup crumbled amaretti cookies


Input: 1/8 teaspoon ground nutmeg, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cinnamon, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup granulated sugar


Input: 8 egg yolks


Input: 1 vanilla bean, split lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups heavy cream


Input: 1 cup canned pumpkin puree


Input: Freshly ground white pepper


Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon ground allspice


Input: 1/4 cup red wine vinegar


Input: 1/2 cup maple syrup


Input: Salt


Input: 1 cup heavy cream


Input: 1 celery root, about 1 1/2 pounds, peeled and cut in chunks

1 celery root , about 1$1/2 pounds , peeled and cut in chunks

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

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: Sesame oil for drizzling, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup roasted peanuts, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced scallions


Input: 1/4 cup crispy cooked bacon, minced, optional

1/4 cup crispy cooked bacon , minced , optional

B-QTY B-UNIT B-COMMENT I-COMMENT B-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: Soy sauce or salt to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound slab bacon, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3-inch piece of ginger, peeled and roughly chopped

1 3-inch piece of ginger , peeled and roughly chopped

B-QTY I-COMMENT B-UNIT 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 cup short-grain rice


Input: 2 cups chicken stock, preferably homemade, or water

2 cups chicken stock , preferably homemade , or water

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 1 tablespoon chili powder


Input: 6 cups cooked pinto or kidney beans, or a mixture

6 cups cooked pinto or kidney beans , or a mixture

B-QTY B-UNIT B-COMMENT I-COMMENT O I-COMMENT B-NAME B-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: 1/2 cup fresh lime juice


Input: 3 ripe Haas avocados


Input: 1 fresh jalapeno pepper, seeded and minced

1 fresh jalapeno pepper , seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size cucumbers, peeled and seeded

2 medium-size cucumbers , peeled and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red bell pepper, cored and seeded

1 large red bell pepper , cored and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size red onions


Input: 3 pints cherry tomatoes


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry red wine


Input: 3 tablespoons concentrated duck or veal stock (glace de viande)

3 tablespoons concentrated duck or veal stock ( glace de viande )

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

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

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


Input: 3 tablespoons reserved marinade (see note)

3 tablespoons reserved marinade ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon finely minced fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, finely minced


Input: 2 tablespoons fat from cooking duck breasts

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 3 tablespoons light soy sauce


Input: 2 tablespoons honey


Input: 1 tablespoon Chinese five-spice powder


Input: 3 moulard duck breasts (magret de canard)

3 moulard duck breasts ( magret de canard )

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: 4 tablespoons chives, cut into 1-inch-long pieces

4 tablespoons chives , cut into 1-inch-long pieces

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: 4 tablespoons shaved parmesan cheese


Input: 3/4 cup grated parmesan cheese


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 pound parmesan cheese, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups chicken broth


Input: 1 cup diced Spanish onion


Input: 2 tablespoons butter


Input: 2 teaspoons salt


Input: 5 cups peeled and diced eggplant

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Orange zest, for garnish (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Orange zest, for garnish (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Agave syrup (or honey) and finely crumbled gingersnap cookies, for rimming the glass

Agave syrup ( or honey ) and finely crumbled gingersnap cookies , for rimming the glass

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

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

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


Input: Dash of lemon juice


Input: 2 1/2 ounces apple cider


Input: 1 ounce vanilla vodka


Input: 2 ounces Domaine de Canton ginger and cognac liqueur

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 1 tablespoon chopped fresh oregano or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh basil or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 6-ounce can tomato paste

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


Input: 28 ounces no-salt-added whole tomatoes


Input: 1 pound mushrooms, chopped


Input: 1/2 cup chopped carrots


Input: 2 large cloves of garlic, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound chopped onion


Input: 1 tablespoon olive oil


Input: 1 pound extra-lean ground beef


Input: Olive oil for grilling


Input: 6 swordfish steaks, 1-inch-thick

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


Input: 8 anchovy fillets, dried on paper towels

8 anchovy fillets , dried on paper towels

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup chopped cornichons


Input: 1 cup diced red onion


Input: 2 tablespoons capers


Input: 1 tablespoon Dijon mustard


Input: Grated rind from 2 lemons

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


Input: Juice of 1 lemon


Input: 3/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 large bunches flat-leaf parsley


Input: Sea salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 30 or more basil leaves


Input: 6 cups chicken or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces stale Italian or sourdough bread, torn into 1-inch pieces

8 ounces stale Italian or sourdough bread , torn into 1-inch pieces

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

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

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


Input: 1 2-pound-3-ounce can best-quality Italian tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large cloves garlic, crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons extra virgin olive oil, plus additional oil for topping (optional)

4 tablespoons extra virgin olive oil , plus additional oil for topping ( optional )

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


Input: 1 tablespoon olive oil


Input: 2 tablespoons fresh coriander leaves plus 4 coriander sprigs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 jalapeno or serrano chilies, seeded and minced

2 jalapeno or serrano chilies , seeded and minced

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 small red onion, finely diced

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: 4 tablespoons lime juice


Input: 3 small ripe avocados, skinned and pitted

3 small ripe avocados , skinned and pitted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup coarsely grated Parmigiano-Reggiano


Input: 4 tablespoons unsalted butter


Input: 1 1/2 cups instant polenta


Input: 1 tablespoon sesame paste (tahini)

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 YesPAREN YesPAREN YesPAREN


Input: 2 garlic cloves, peeled and crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons ground cumin


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 large lemon


Input: 1 cup extra-virgin olive oil


Input: 2 1 1/2-pound eggplants, peeled and diced

2 1$1/2-pound eggplants , peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon, plus 1 teaspoon, confectioners' sugar

1 tablespoon , plus 1 teaspoon , confectioners' sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium egg yolks


Input: 6 tablespoons whole milk


Input: 4 1/2 ounces bittersweet chocolate, chopped

4$1/2 ounces bittersweet chocolate , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Half a vanilla bean, split lengthwise, seeds scraped

Half a vanilla bean , split lengthwise , seeds scraped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup heavy cream


Input: 1 small bunch of watercress, to garnish (optional)

1 small bunch of watercress , to garnish ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt, as needed


Input: Juice of 1 lemon


Input: 1 2/3 cups white wine


Input: Freshly ground black pepper


Input: 6 tablespoons butter, softened


Input: 1 bunch rosemary


Input: 20 anchovy fillets in oil, drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large garlic cloves, peeled and sliced lengthwise into thirds

4 large garlic cloves , peeled and sliced lengthwise into thirds

B-QTY O B-NAME B-UNIT O 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 4-pound bone-in leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Splash of Champagne (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 6 tablespoons chopped mint plus 6 sprigs mint for serving

B-QTY B-UNIT B-COMMENT B-NAME I-COMMENT B-QTY 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: 6 cups freshly squeezed tangerine juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 dried figs, quartered

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


Input: 8 dried Turkish apricots, cut in half

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 firm tart apple


Input: 3 firm Bosc pears


Input: 2 2-inch long pieces lemon zest (peeled with a vegetable peeler), preferably Meyer lemons

2 2-inch long pieces lemon zest ( peeled with a vegetable peeler ) , preferably Meyer lemons

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

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


Input: 3 star anise


Input: 1 plump vanilla bean, split in half lengthwise

1 plump vanilla bean , split in half lengthwise

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: 1 1/4 cup sugar


Input: 1/4 cup coarsely chopped toasted almonds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon almond extract


Input: 1 cup milk


Input: 1/4 cup mascarpone cheese


Input: 1 tablespoon peeled and minced ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup minced cilantro leaves, plus more for garnish

1/2 cup minced cilantro leaves , plus more for garnish

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh or dried hot red chile, minced, or 1/4 teaspoon cayenne, or to taste

1 fresh or dried hot red chile , minced , or 1/4 teaspoon cayenne , or to taste

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

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


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or other oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wedges


Input: 3/4 cup plus 2 tablespoons sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 6 tablespoons butter


Input: 8 eggs


Input: 12 to 15 slices brioche or challah bread (all should be about 1/2-inch thick and about 3 inches round; cut accordingly)

12 to 15 slices brioche or challah bread ( all should be about 1/2-inch thick and about 3 inches round; cut accordingly )

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

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

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


Input: Salt to taste


Input: 1 1/2 pounds fillet of cod or other mild, delicate white fish

1$1/2 pounds fillet of cod or other mild , delicate white fish

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

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


Input: 1 baking potato weighing about 1/2 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Plain yogurt for serving


Input: 3/4 cup diced mango for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup diced pineapple or sliced strawberries for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons pomegranate seeds


Input: 2 star fruits


Input: 2 bananas, peeled and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups pure pomegranate juice (see note)

2 cups pure pomegranate juice ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 9 sheets (3/4 ounce) leaf gelatin (see note)

9 sheets ( 3/4 ounce ) leaf gelatin ( see note )

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

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

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


Input: 1 3/4 ounces (about 1 1/4 cups) dried hibiscus flowers (see note)

1$3/4 ounces ( about 1$1/4 cups ) dried hibiscus flowers ( see note )

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

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

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


Input: 1 1/4 cups sugar


Input: 2 cups bottled water


Input: 1 teaspoon vanilla extract


Input: 3 tablespoons confectioners' sugar


Input: 1 cup heavy cream


Input: 2 tablespoons Grand Marnier


Input: 1 1/2 cups blueberries


Input: Creme chantilly


Input: 4 tablespoons melted butter for brushing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons vanilla extract


Input: 4 tablespoons sweet butter, melted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cold water


Input: Pinch of salt


Input: 2 cups low-fat milk


Input: 1/4 cup sugar


Input: 4 eggs


Input: 2 cups fresh raspberries or strawberries

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Cognac


Input: 28 to 32 store-bought ladyfingers


Input: 1/2 cup chopped marron glace (French candied chestnuts), see note

1/2 cup chopped marron glace ( French candied chestnuts ) , see note

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

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

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


Input: Creme chantilly


Input: 1/4 cup warm water


Input: 2 1/4-ounce packages unflavored gelatin


Input: 1 cup creme de marron (French chestnut puree), see note

1 cup creme de marron ( French chestnut puree ) , see note

B-QTY B-UNIT B-NAME I-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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: Pinch of salt


Input: 1 vanilla bean, split in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 egg yolks


Input: 1 1/4 cup sugar


Input: 3 cups milk


Input: 12 to 16 ladyfingers, store-bought

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 can (16 ounces) pears in syrup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dark rum


Input: Powdered sugar


Input: 2 tablespoons water


Input: 1/2 teaspoon vanilla extract


Input: 1/4 cup sugar


Input: Pinch of salt


Input: 1 1/4-ounce package, plus 1 teaspoon, unflavored gelatin

1$1/4-ounce package , plus 1 teaspoon , unflavored gelatin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 1 vanilla bean, split in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cup milk


Input: 3/4 cup sugar


Input: 5 egg yolks


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 cups chicken stock, preferably homemade

1 to 2 cups chicken stock , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1 pound chestnuts, peeled


Input: 2 pounds brussels sprouts


Input: 1 lemon, halved


Input: 1 8- to 10-pound goose

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


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup white bread crumbs


Input: 1 pound cooking apples, peeled, cored and chopped

1 pound cooking apples , peeled , cored and chopped

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dash sage


Input: 1/4 teaspoon thyme


Input: 4 tablespoons parsley, chopped


Input: 6 stalks celery, chopped


Input: 2 cloves garlic, minced


Input: 1 medium onion, chopped

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


Input: 2 tablespoons unsalted butter


Input: 1 cup port or madeira


Input: 1 pound prunes, pitted


Input: Lemon juice to taste


Input: Coarse salt to taste


Input: 1/2 teaspoon powdered ginger


Input: Cayenne pepper to taste


Input: Dash freshly grated nutmeg


Input: 1 teaspoon ground mace


Input: 1 clove garlic, crushed


Input: 1 pound small shrimp, shelled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound unsalted butter


Input: 1 medium-size red onion, about 1/2 pound, cut into thin rings

1 medium-size red onion , about 1/2 pound , cut into thin rings

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

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

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


Input: 2 medium-size tomatoes, about 3/4 pound, cored and cut into small wedges

2 medium-size tomatoes , about 3/4 pound , cored and cut into small wedges

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

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 whole cucumber, about 1/2 pound, peeled and cut into thin rounds

1 whole cucumber , about 1/2 pound , peeled and cut into thin rounds

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

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 cup coarsely chopped, trimmed scallions, green part and all

1 cup coarsely chopped , trimmed scallions , green part and all

B-QTY B-UNIT B-COMMENT I-COMMENT O I-COMMENT B-NAME 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: 8 cups reasonably packed romaine lettuce leaves broken into fairly large, bite-size pieces

8 cups reasonably packed romaine lettuce leaves broken into fairly large , bite-size pieces

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

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

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


Input: 1/2 teaspoon dried hot red-pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sprigs fresh coriander with stems and leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced garlic


Input: 1/2 cup fish sauce


Input: 1 cup freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound lean, tender beef, preferably fillet of beef

1/2 pound lean , tender beef , preferably fillet of beef

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds pears (or apples), peeled, cored and sliced

2 pounds pears ( or apples ) , peeled , cored and sliced

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

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

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


Input: 1 tablespoon vinegar (sherry, Champagne or white wine vinegar)

1 tablespoon vinegar ( sherry , Champagne or white wine vinegar )

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

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

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


Input: 2 cups not-too-dry white wine, like gewürztraminer or riesling

2 cups not-too-dry white wine , like gewürztraminer or riesling

B-QTY B-UNIT B-NAME I-NAME I-NAME O 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: 1/2 pound dried pears or apples

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few thyme sprigs


Input: 4 bay leaves


Input: 2 large onions, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup diced bacon or pancetta, optional

1/2 cup diced bacon or pancetta , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper


Input: 1 goose, cut into serving pieces, excess fat removed

1 goose , cut into serving pieces , excess fat removed

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons unsalted butter


Input: 1/8 teaspoon vanilla extract


Input: 1/2 cup milk


Input: 1/2 cup all-purpose flour


Input: 3 large eggs


Input: 1/2 teaspoon ground cinnamon


Input: Scant 1/2 cup sugar plus 1 1/2 tablespoons sugar

Scant 1/2 cup sugar plus 1$1/2 tablespoons sugar

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large Granny Smith apple


Input: 1 teaspoon garam masala (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pinches cayenne


Input: 2 tablespoons lemon juice


Input: 2 teaspoons salt


Input: 2 onions, halved and thinly sliced crosswise

2 onions , halved and thinly sliced crosswise

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

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Input: 2 teaspoons sesame seeds


Input: 1 tablespoon cumin or caraway seeds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons vegetable oil


Input: 1 large head green cabbage


Input: 2 cloves garlic, crushed


Input: 1/4 cup olive oil


Input: 4 pounds chard, red or green

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

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Input: Salt and pepper


Input: 2 teaspoons black or mixed peppercorns, bruised; more for garnish

2 teaspoons black or mixed peppercorns , bruised; more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 1/2 teaspoon red pepper flakes


Input: 4 thyme sprigs


Input: 2 bay leaves


Input: 1 1/2 cups white wine vinegar


Input: 2 large red onions, peeled and sliced into thick rings, rings separated

2 large red onions , peeled and sliced into thick rings , rings separated

B-QTY B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O O O 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: Salt and pepper


Input: 2 teaspoons fresh thyme leaves, plus more for garnish

2 teaspoons fresh thyme leaves , plus more for garnish

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: 2 shallots, diced


Input: 3 tablespoons butter


Input: 40 radishes (green tops optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 medium-size garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced fresh ginger (about 6 inches ginger root, peeled)

1/4 cup minced fresh ginger ( about 6 inches ginger root , peeled )

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

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


Input: 4 tablespoons vegetable oil


Input: 2 1/2 pounds string beans (French-style slim haricots verts work especially well), trimmed

2$1/2 pounds string beans ( French-style slim haricots verts work especially well ) , trimmed

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

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

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


Input: Salt


Input: Salt and pepper to taste

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


Input: 1/4 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: 2 tablespoons black mustard seeds, cumin seeds, or poppy seeds

2 tablespoons black mustard seeds , cumin seeds , or poppy seeds

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

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

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


Input: 3 garlic cloves, minced


Input: 2 tablespoons butter


Input: 2 tablespoons olive oil


Input: 2 to 3 pounds brussels sprouts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated zest of 1 lemon


Input: 2 tablespoons freshly squeezed lemon juice, more to taste

2 tablespoons freshly squeezed lemon juice , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 2 tablespoons unsalted butter


Input: 1 clove garlic, minced


Input: 1/2 pound chanterelles


Input: 3 tablespoons creme fraiche


Input: 2 tablespoons fresh tarragon (if available)

2 tablespoons fresh tarragon ( if available )

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

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Input: 2 tablespoons chopped parsley


Input: 1 medium-size orange, peeled and sectioned

1 medium-size orange , peeled and sectioned

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

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Input: 1/3 cup chopped red onion


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: 2 tablespoons red-wine vinegar


Input: 1/3 cup olive or vegetable or corn oil

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

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Input: 2 teaspoons Dijon-style mustard


Input: 2 endives


Input: 4 tablespoons grated Parmesan or pecorino cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch watercress, washed and drained

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 tablespoons coarsely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon red hot pepper flakes, optional

1/8 teaspoon red hot pepper flakes , optional

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

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Input: 3/4 cup heavy cream


Input: 2 teaspoons chopped fresh oregano or 1 teaspoon 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

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Input: 2 teaspoons chopped fresh rosemary or 1 teaspoon dried

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

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

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

B-QTY B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O 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: 1 tablespoon finely chopped garlic


Input: 2 tablespoons olive oil


Input: Freshly ground pepper to taste

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


Input: Salt to taste


Input: 3/4 pound cut ziti


Input: 1 bunch broccoli, about 1 1/4 pounds

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 skinless boneless chicken breasts, about 1 pound

2 skinless boneless chicken breasts , about 1 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Parmesan cheese


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon salt


Input: 1 tablespoon unsalted butter


Input: 2 tablespoons olive oil


Input: 1 butternut squash (about 3 pounds)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped parsley


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: 1 teaspoon salt


Input: 1 1/2 tablespoons unsalted butter


Input: 2 tablespoons lemon juice


Input: 2 ounces (1 can) flat anchovy fillets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole (double) turkey breast (see note), including the wings, about 5 pounds; or 6 boneless turkey steaks; or 2 to 2 1/4 pounds of other turkey meat

1 whole ( double ) turkey breast ( see note ) , including the wings , about 5 pounds; or 6 boneless turkey steaks; or 2 to 2$1/4 pounds of other turkey meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN


Input: 1/3 cup salted pistachio nuts, coarsely ground

1/3 cup salted pistachio nuts , coarsely ground

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

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Input: Sea salt


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: 1/3 cup chopped mint


Input: 1/2 cup finely sliced celery hearts, with leaves

1/2 cup finely sliced celery hearts , with leaves

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: 1 teaspoon toasted and ground cumin seeds

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

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Input: 1 teaspoon toasted and ground coriander seeds

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

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Input: 1/2 cup grated Pecorino Romano, preferably Fulvi

1/2 cup grated Pecorino Romano , preferably Fulvi

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated zest of 1 lemon


Input: 1 tablespoon lemon juice


Input: 1/2 cup goat cheese (ché,vre), (4 ounces), softened

1/2 cup goat cheese ( ché , vre ) , ( 4 ounces ) , softened

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

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

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


Input: 1 cup cream cheese (8 ounces), softened

1 cup cream cheese ( 8 ounces ) , softened

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 nutmeg


Input: Pinch sea salt


Input: 6 fresh egg whites


Input: 1 cup cream


Input: 1 1/2 cups milk


Input: 2 cups good quality bourbon


Input: 6 fresh egg yolks


Input: 1 cup confectioners' sugar


Input: 1/3 cup Armagnac, bourbon or whiskey

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: White corn syrup


Input: 2 cups shelled walnuts


Input: 2 1/2 cups shelled pecans


Input: 1 cup shelled almonds


Input: 2 cups shelled salted pistachios


Input: 2 teaspoons almond extract


Input: 1 cup granulated sugar


Input: 4 eggs


Input: 1/2 teaspoon kosher salt


Input: 2 teaspoons double acting baking powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sifted all-purpose flour


Input: 1 cup chopped candied orange peel, or 1/4 cup freshly grated orange zest

1 cup chopped candied orange peel , or 1/4 cup freshly grated orange zest

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

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 pound candied cherries


Input: 1 pound candied pineapple


Input: 1/2 pound prunes from Agen or use more dates

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter for pans


Input: 1 pound pitted Medjool dates


Input: Sea salt


Input: Grated zest from 2 lemons, preferably Meyer; cut lemons into large wedges

Grated zest from 2 lemons , preferably Meyer; cut lemons into large wedges

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

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

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


Input: 4 ounces butter, softened


Input: 3 dozen unshucked oysters, scrubbed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: 1 cup all-purpose flour


Input: 1/4 teaspoon salt


Input: 1 teaspoon cinnamon


Input: 1/2 cup or 1 stick butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Corn, grapeseed, canola or other neutral oil for frying

Corn , grapeseed , canola or other neutral oil for frying

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 2 eggs plus 2 egg yolks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup low-fat milk


Input: 1 teaspoon fresh thyme leaves


Input: 2 stalks celery, coarsely chopped

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

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Input: 2 carrots, peeled, coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small clove garlic, peeled, finely chopped

1 small clove garlic , peeled , finely chopped

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, peeled, finely chopped

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

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Input: 2 medium yams, about 2/3 pound, peeled, coarsely chopped

2 medium yams , about 2/3 pound , peeled , coarsely chopped

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

4 cups chicken broth , homemade or low-sodium canned

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Input: 4 black peppercorns, crushed


Input: 1 bay leaf


Input: 1 cup fresh mozzarella, cut into 1/4-inch dice

1 cup fresh mozzarella , cut into 1/4-inch dice

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Input: 1 meaty ham hock, quartered

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Input: 2 cups bitter greens, like mustard or dandelion, rinsed and shredded

2 cups bitter greens , like mustard or dandelion , rinsed and shredded

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Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1 tablespoon grated Parmesan cheese


Input: 1 tablespoon minced fresh chives


Input: 1/2 cup fresh minced sage leaves

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Input: 10 cups broth (see above)

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Input: 3 cups Arborio rice


Input: 1 white onion, minced


Input: 1 tablespoon unsalted butter


Input: 1 cup shaved almonds


Input: 1/8 teaspoon cayenne pepper


Input: 1/4 teaspoon kosher salt


Input: 1 teaspoon water


Input: 1/2 teaspoon olive oil


Input: 1 stalk celery, cut into 1-inch pieces

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Input: 1 carrot, peeled, cut into 1-inch pieces

1 carrot , peeled , cut into 1-inch pieces

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Input: 3 medium yams, about 1 pound total, peeled, cut in half

3 medium yams , about 1 pound total , peeled , cut in half

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Input: 1 gallon chicken broth, homemade or low-sodium canned

1 gallon chicken broth , homemade or low-sodium canned

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Input: 1 tablespoon butter, cut into small pieces

1 tablespoon butter , cut into small pieces

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Input: 1 tablespoon fresh thyme leaves


Input: 1/4 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


Input: 2 teaspoons brown sugar


Input: 2 cups apple cider


Input: 3 medium yams, about 1 pound, cut into thin round slices

3 medium yams , about 1 pound , cut into thin round slices

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Input: 3 medium red onions, peeled, cut into paper-thin round slices

3 medium red onions , peeled , cut into paper-thin round slices

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Input: 6 sprigs flat-leaf parsley, stems removed, finely chopped

6 sprigs flat-leaf parsley , stems removed , finely chopped

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Input: 6 tablespoons plain low-fat yogurt


Input: 1 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


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

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

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Input: 1 tablespoon fresh thyme leaves


Input: 1 bay leaf


Input: 3 carrots, peeled, coarsely chopped

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Input: 1 rib celery, coarsely chopped

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Input: 1 small clove garlic, peeled, finely chopped

1 small clove garlic , peeled , finely chopped

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Input: 1 red onion, peeled, coarsely chopped

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Input: 6 medium yams, about 2 pounds, peeled, cut into 1-inch chunks

6 medium yams , about 2 pounds , peeled , cut into 1-inch chunks

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Input: 1/2 teaspoon kosher salt


Input: 2 medium cloves garlic, smashed, peeled and mashed to a paste

2 medium cloves garlic , smashed , peeled and mashed to a paste

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Input: 3 teaspoons capers, drained


Input: 1 1/2 tablespoons fresh lemon juice


Input: 3 tablespoons minced fresh Italian parsley leaves

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Input: 3 tablespoons olive oil


Input: 3 7-ounce jars roasted red peppers, drained

3 7-ounce jars roasted red peppers , drained

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