Input: 8 half-inch thick pork chops, about 2 pounds total weight

8 half-inch thick pork chops , about 2 pounds total weight

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Input: 1 1/2 cups finely chopped onion


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 bay leaf


Input: 1 1/2 cups raw rice


Input: 2 1/4 cups chicken broth


Input: 1 egg, lightly beaten


Input: 2 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 1/2 teaspoon finely minced garlic


Input: 1/4 cup dry sherry wine


Input: 4 1/2 cups cooked rice (see recipe)

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Input: 1/3 cup corn oil


Input: 1/2 cup finely chopped onion


Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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Input: 3/4 pound fresh mushrooms


Input: Salt to taste, if desired

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Input: 1 pound chicken livers


Input: 1 turkey liver, chopped


Input: 1 cup wild rice


Input: 2 1/2 cups cold water


Input: Salt to taste, if desired

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Input: 3 tablespoons butter, optional


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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Input: 1 cup finely chopped celery


Input: 1/4 pound mushrooms, cut into half-inch cubes, about 2 cups

1/4 pound mushrooms , cut into half-inch cubes , about 2 cups

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Input: 1 cup finely chopped onion


Input: 1 turkey liver, optional


Input: 1 1/2 cups coarsely chopped pecans


Input: 8 tablespoons butter


Input: 4 cups cooked Wild Rice (see recipe)

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Input: 4 tablespoons butter, approximately, plus butter for greasing the dish

4 tablespoons butter , approximately , plus butter for greasing the dish

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Input: 1 1/4 pounds ground lean pork


Input: 2 cups finely chopped onions


Input: 1 cup finely chopped parsley


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 2 eggs, lightly beaten


Input: 4 tablespoons butter, approximately, plus butter for greasing the dish

4 tablespoons butter , approximately , plus butter for greasing the dish

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Input: 2 eggs, lightly beaten


Input: 1/2 cup finely chopped parsley


Input: 1 1/2 cups chicken broth


Input: 2 pounds cooked, shelled chestnuts, about 6 cups, cut in half or left whole (see note)

2 pounds cooked , shelled chestnuts , about 6 cups , cut in half or left whole ( see note )

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Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 1/2 cup dry white wine


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

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Input: 1/2 bay leaf


Input: 5 cups fine fresh bread crumbs

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Input: 1 teaspoon chopped fresh thyme or half the amount dried

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Input: 1 cup chopped green peppers


Input: 1 tablespoon finely minced garlic


Input: 1 pint oysters with their liquor

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Input: 1 1/2 cups finely chopped celery with a few chopped leaves included

1$1/2 cups finely chopped celery with a few chopped leaves included

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Input: 2 cups finely chopped onion


Input: 8 tablespoons butter


Input: 1/2 cup walnuts or pecans, coarsely chopped

1/2 cup walnuts or pecans , coarsely chopped

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Input: 2 tablespoons melted butter


Input: 1/2 cup bread crumbs


Input: Salt and freshly ground black pepper to taste

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Input: 1 cup heavy cream


Input: 1/4 cup Madeira


Input: 2 tablespoons vegetable oil


Input: 2 eggs, beaten


Input: 2 acorn squash or 1 butternut squash, approximately 1 1/4 pounds (enough to make 3 cups of 1/4-inch-thick slices)

2 acorn squash or 1 butternut squash , approximately 1$1/4 pounds ( enough to make 3 cups of 1/4-inch-thick slices )

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Input: 2 tablespoons butter


Input: 3/4 cup milk


Input: Salt and freshly ground black pepper to taste

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Input: 1 1/2 cups grated sharp cheddar cheese

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Input: 1 large onion, minced

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Input: 1 tablespoon butter


Input: 8 medium boiling potatoes, cooked, drained and mashed

8 medium boiling potatoes , cooked , drained and mashed

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Input: 1/3 cup butter


Input: 4 tablespoons soy oil


Input: 6 medium Belgian endives


Input: 3 well-flavored crisp apples (Macintosh, Cortland)

3 well-flavored crisp apples ( Macintosh , Cortland )

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Input: 4 large mint leaves, minced (optional)

4 large mint leaves , minced ( optional )

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Input: 4 tablespoons safflower oil


Input: Salt and freshly ground black pepper

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Input: 6 tablespoons grapefruit juice


Input: 1 cup chopped walnuts


Input: 4 teaspoons Dijon mustard


Input: 1/3 cup orange-flavored liqueur


Input: Salt to taste


Input: 6 tablespoons sugar


Input: 2 oranges, quartered and seeded but not peeled

2 oranges , quartered and seeded but not peeled

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Input: 1 pound fresh cranberries (4 cups), rinsed and drained

1 pound fresh cranberries ( 4 cups ) , rinsed and drained

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Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup regular or low-fat milk

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Input: 2 tablespoons lemon juice


Input: 1 tablespoon chopped fresh ginger


Input: 2 cloves garlic, chopped


Input: 5 tablespoons butter


Input: 2 teaspoons cumin seed


Input: 1 pound young carrots


Input: 1 egg yolk


Input: 1 cup milk


Input: 3 whole eggs, about 2/3 cup

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Input: 1 teaspoon butter


Input: 1/3 cup water


Input: 3 cups coarsely chopped onions


Input: 8 small, red waxy potatoes, about 1 pound

8 small , red waxy potatoes , about 1 pound

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Input: 1 tablespoon finely chopped fresh thyme leaves or half the amount dried

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Input: 1 cup heavy cream


Input: Freshly ground pepper to taste

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Input: Freshly ground pepper to taste

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Input: 1 1/3 cups maple sugar (see note)

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Input: 6 sprigs fresh thyme, stems left intact

6 sprigs fresh thyme , stems left intact

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Input: 3/4 pound lean slab bacon with rind

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Input: 4 tablespoons butter


Input: Salt to taste if desired

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Input: 4 bay leaves


Input: 1 whole onion, about 1/4 pound, peeled

1 whole onion , about 1/4 pound , peeled

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Input: 1 teaspoon whole black peppercorns


Input: 6 ears corn on the cob or use 4 cups drained, canned or frozen whole-kernel corn

6 ears corn on the cob or use 4 cups drained , canned or frozen whole-kernel corn

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Input: 4 1-pound live lobsters


Input: 1 tablespoon chopped fresh thyme or half the amount dried

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Input: 1/2 cup coarsely chopped fresh parsley

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Input: 1 cup pork stock or fresh or canned chicken broth

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Input: 2/3 cup clam juice from the opened clams

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Input: 4 teaspoons olive oil


Input: 4 bay leaves


Input: 1/2 cup thinly sliced garlic


Input: 1 cup finely chopped onions


Input: 1/2 cup dry white wine


Input: 1 tablespoon peanut, corn or vegetable oil

1 tablespoon peanut , corn or vegetable oil

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Input: Salt to taste if desired

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Input: Freshly ground black pepper to taste

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Input: 1/4 cup vinegar, preferably sherry-wine vinegar

1/4 cup vinegar , preferably sherry-wine vinegar

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Input: 24 littleneck clams (the smaller the better)

24 littleneck clams ( the smaller the better )

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Input: 1 teaspoon freshly ground black pepper

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Input: Salt to taste if desired

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Input: 3/4 cup peanut, corn or vegetable oil

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Input: 1/2 teaspoon finely minced garlic


Input: 1 tablespoon finely chopped shallots


Input: 2 tablespoons Dijon-style mustard


Input: Sherry vinegar vinaigrette (see recipe)

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Input: 16 cups mixed salad greens such as spinach, curly chicory, radicchio and/or romaine, cut or torn into large, bite-size pieces

16 cups mixed salad greens such as spinach , curly chicory , radicchio and/or romaine , cut or torn into large , bite-size pieces

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Input: Salt to taste if desired

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Input: 1 tablespoon coarsely ground peppercorns


Input: 1 tablespoon finely minced fresh thyme leaves or half the amount dried

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Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons peanut, corn or vegetable oil

2 tablespoons peanut , corn or vegetable oil

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Input: 4 quail, about 3/4 pound each, cleaned weight

4 quail , about 3/4 pound each , cleaned weight

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Input: 1 1/2 tablespoons Dijon-style mustard


Input: Warm maple syrup


Input: Soft butter for greasing skillet or griddle and for serving

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Input: 1 cup milk


Input: Pinch of salt


Input: 1 egg


Input: 2 tablespoons melted butter


Input: 1 tablespoon sugar


Input: 1/2 teaspoon baking powder


Input: 1/2 cup white cornmeal, preferably stone-ground

1/2 cup white cornmeal , preferably stone-ground

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Input: 1 cup all-purpose flour


Input: Preserves and creme fraiche (optional)

Preserves and creme fraiche ( optional )

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Input: 1/2 cup buttermilk


Input: 1 large egg, lightly beaten

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Input: 3 tablespoons granulated sugar


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

1/2 cup cold unsalted butter , in pieces

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Input: 1/2 cup chopped dried cranberries


Input: 1 1/3 cups all-purpose flour, plus flour for work surface

1$1/3 cups all-purpose flour , plus flour for work surface

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Input: 1/2 cup yellow cornmeal, preferably stone-ground

1/2 cup yellow cornmeal , preferably stone-ground

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Input: 4 teaspoons baking powder


Input: Pinch of salt


Input: Butter for greasing pan


Input: 2 1/2 cups light brown sugar


Input: 1 tablespoon molasses


Input: 1/2 cup fresh lemon juice


Input: 1/3 cup dark rum


Input: 1 pint heavy cream


Input: 1 tablespoon confectioner's sugar


Input: 1/4 cup heavy cream


Input: 1 cup raisins


Input: 1 cup milk


Input: 1 teaspoon ground mace


Input: 2 teaspoons ground ginger


Input: 2 1/2 cups flour


Input: 2 1/2 teaspoons baking powder


Input: 2 1/2 teaspoons baking soda


Input: 1 1/4 teaspoons salt


Input: 1 teaspoon ground nutmeg


Input: Few sprigs parsley


Input: 1 cup granulated sugar


Input: 1 stick plus 6 tablespoons unsalted butter

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Input: 1/4 cup sour cream


Input: Few drops lemon juice


Input: 1/2 cup plain unflavored yogurt


Input: 1/4 cup mayonnaise


Input: 2 tablespoons heavy cream


Input: 3 tablespoons Cognac


Input: 30 small round ripe tomatoes (see note)

30 small round ripe tomatoes ( see note )

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Input: 1 small jar of red salmon roe

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Input: 2 cups fresh sorrel, leaves only

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Input: 3 long leaves fresh tarragon

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


Input: 2 cloves garlic


Input: 4 ounces tomato paste


Input: 1 32-ounce can tomato juice

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


Input: Juice of 1 lemon


Input: 1/3 cup extra-virgin olive oil


Input: 6 cups clam broth or bottled clam juice

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Input: 1/4 teaspoon cayenne, or to taste

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Input: Sea salt to taste


Input: 1 small whole salmon, approximately 2 1/2 pounds

1 small whole salmon , approximately 2$1/2 pounds

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Input: 4 spring onions (scallions)

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Input: 6 sprigs fresh tarragon


Input: 12 sprigs fresh parsley


Input: 1 lemon


Input: 2 teaspoons unsalted butter, approximately

2 teaspoons unsalted butter , approximately

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Input: 1/2 cup dry white wine (more if needed)

1/2 cup dry white wine ( more if needed )

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Input: 1 cup milk


Input: 3 tablespoons unsalted butter, plus 1 1/4 sticks butter (6 ounces)

3 tablespoons unsalted butter , plus 1$1/4 sticks butter ( 6 ounces )

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

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Input: 3 tablespoons flour


Input: Salt to taste


Input: Freshly ground white pepper to taste

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Input: Small pinch cayenne to taste


Input: Approximately 1 pound cooked salmon (see accompanying recipe, but use half the amounts of the ingredients listed in it)

Approximately 1 pound cooked salmon ( see accompanying recipe , but use half the amounts of the ingredients listed in it )

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Input: 1 bunch fresh watercress


Input: 10 medium tomatoes


Input: 3 cucumbers


Input: 2 stalks celery


Input: 1 carrot


Input: 1 sweet red pepper


Input: 1 large red onion


Input: 1 sweet yellow pepper


Input: 1 green pepper


Input: 1 hard-cooked egg, peeled

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Input: 1/4 pound fresh mushrooms, preferably small or medium-size

1/4 pound fresh mushrooms , preferably small or medium-size

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Input: Juice of 1/2 lemon


Input: 3 tablespoons red-wine vinegar


Input: 1/3 cup olive oil


Input: Freshly ground pepper to taste

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


Input: 1/4 cup finely chopped parsley


Input: 3 dozen fragrant peppercorns


Input: Zest of one lemon


Input: One 750-milliliter bottle of best-quality vodka

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Input: 1 pound green beans


Input: Salt to taste if desired

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


Input: 1 2-ounce tin flat fillets of anchovies

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

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Input: 2 tablespoons finely chopped fresh basil

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Input: 1 cup heavy cream


Input: Freshly ground pepper to taste

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


Input: 1 1/2 cups cored, peeled red ripe tomatoes cut into 1/2-inch cubes

1$1/2 cups cored , peeled red ripe tomatoes cut into 1/2-inch cubes

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Input: 5 tablespoons butter


Input: 1 tablespoon finely minced garlic


Input: 3 tablespoons olive oil


Input: 10 ounces fresh or dried fettuccine

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Input: Salt to taste if desired

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


Input: 1 1/4 pounds unshelled raw shrimp


Input: Dash Cayenne to taste


Input: 3 green peppers, seeded and sliced

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Input: 6-8 ripe tomatoes


Input: Coarse salt and freshly-ground pepper to taste

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Input: 1 tablespoon fresh oregano or marjoram

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Input: 1 yellow summer squash, about 1/2 pound

1 yellow summer squash , about 1/2 pound

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Input: 1 green zucchini, about 1/2 pound

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Input: 16 medium-size asparagus spears, about 1/2 pound

16 medium-size asparagus spears , about 1/2 pound

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Input: 3 tablespoons fresh basil leaves


Input: 3 tablespoons olive oil


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

1 clove garlic , minced ( green part removed )

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Input: 1 medium onion, sliced

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


Input: 3 tablespoons olive oil


Input: 1 clove garlic, minced


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 young fresh summer squash

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Input: 3 tablespoons fresh basil leaves


Input: 1 cup water


Input: 2 ears sweet corn


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: 2 green peppers, seeded and sliced

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Input: 6 ripe tomatoes


Input: 1/2 pound green beans


Input: 1 cup milk


Input: 2 eggs, lightly beaten


Input: 2 tablespoons melted butter


Input: 1 cup cooked wild rice (about 1/4 cup uncooked)

1 cup cooked wild rice ( about 1/4 cup uncooked )

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Input: 1 medium onion, sliced

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


Input: 3 tablespoons olive oil


Input: Salt to taste


Input: 1 tablespoon sugar


Input: 2 large acorn squash, quartered lengthwise and seeded

2 large acorn squash , quartered lengthwise and seeded

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Input: 2 teaspoons baking powder


Input: 1 1/2 cups unbleached flour


Input: 3 cups cooked Brussels sprouts or peas

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 pound pork sausage, crumbled

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Input: 1 cup wild rice


Input: 3 cups boiling water


Input: 1/4 teaspoon sage


Input: 1/4 teaspoon thyme


Input: 1 tablespoon minced 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 teaspoon celery seed


Input: 3 cups white vinegar


Input: 1 pint shucked oysters


Input: 2 cups cooked wild rice (about 1/2 cup uncooked)

2 cups cooked wild rice ( about 1/2 cup uncooked )

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

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Input: 1 medium onion, chopped

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


Input: 2 strips cooked, crumbled nitrite-free bacon

2 strips cooked , crumbled nitrite-free bacon

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Input: 2 tablespoons whole mustard seeds


Input: 1/2 teaspoon ground cloves


Input: 1 1/2 teaspoons ground turmeric


Input: 4 cups ice cubes


Input: 4 cups granulated sugar


Input: 8 white pearl onions (not cocktail onions), peeled

8 white pearl onions ( not cocktail onions ) , peeled

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Input: 1/2 cup pickling salt (6 ounces, by weight; kosher salt may be substituted, but do not use ordinary table salt)

1/2 cup pickling salt ( 6 ounces , by weight; kosher salt may be substituted , but do not use ordinary table salt )

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

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Input: 1/4 cup unsalted butter, melted

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Input: 1/2 cup light brown sugar


Input: 1/4 cup granulated sugar


Input: 3 tablespoons cornstarch


Input: 2 tablespoons blackberry brandy


Input: 6 pounds unwaxed Kirby cucumbers


Input: 1/2 cup confectioners' sugar (approximately)

1/2 cup confectioners' sugar ( approximately )

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Input: 1 tablespoon chopped Italian parsley leaves

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Input: 2 1/2 cups flour


Input: 3/4 cup unsalted butter, sliced

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Input: 1/2 teaspoon salt


Input: 5 to 7 tablespoons ice water

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Input: 5 cups fresh blackberries (unsweetened frozen berries may be used)

5 cups fresh blackberries ( unsweetened frozen berries may be used )

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Input: 2 lobsters, each 1 3/4 pounds, cut up

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Input: Salt


Input: 1 pound linguine


Input: 1 teaspoon dried oregano


Input: 1 cup fish or seafood stock

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Input: 1/2 cup dry white wine


Input: 1 tablespoon tomato paste


Input: 4 tablespoons coarsely chopped basil


Input: Freshly ground black pepper to taste

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

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Input: 1 28-ounce can Italian plum tomatoes

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

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Input: 1 bay leaf


Input: 1 teaspoon crushed red pepper flakes

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Input: 1 tablespoon garlic chopped fine


Input: 1 medium onion, chopped fine

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Input: 5 tablespoons extra virgin olive oil

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

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Input: Salt and freshly ground pepper

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


Input: 2 teaspoons grated lemon rind


Input: 1/4 teaspoon red pepper flakes


Input: 1 pound string beans or small haricots verts

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Input: 6 ripe plum tomatoes


Input: 1 tablespoon Dijon mustard


Input: 2 tablespoons red-wine vinegar


Input: 4 tablespoons finely chopped shallots or green onions

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Input: 1 tablespoon finely chopped garlic


Input: 4 tablespoons olive oil


Input: 1 teaspoon ground cumin


Input: 2 teaspoons ground coriander


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 tablespoon finely chopped garlic


Input: 4 sprigs rosemary or 1 teaspoon dried

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Input: 1 tablespoon red-wine vinegar


Input: 2 teaspoons soy sauce


Input: 3 tablespoons olive oil


Input: 4 center-cut swordfish steaks, about 6 ounces each, one-inch thick

4 center-cut swordfish steaks , about 6 ounces each , one-inch thick

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

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Input: 1/4 cup toasted pistachios


Input: 1/3 cup crumbled ricotta salata or aged goat cheese

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Input: 2 teaspoons cider vinegar


Input: Truffle salt


Input: Freshly ground black pepper


Input: 3 tablespoons olive oil


Input: 1/4 pound haricots verts, stems removed

1/4 pound haricots verts , stems removed

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Input: 1 clove garlic


Input: 2 handfuls soft leaf lettuce, cut into small pieces

2 handfuls soft leaf lettuce , cut into small pieces

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

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Input: 1/4 pound asparagus, trimmed


Input: 8 slices white sandwich bread


Input: 1 clove garlic


Input: Salt


Input: Truffle salt, to taste

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


Input: Confectioners' sugar, for garnish


Input: 1/2 cup walnuts, coarsely chopped

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Input: 1 tablespoon mayonnaise


Input: 1 tablespoon Dijon mustard


Input: 1/4 cup olive oil


Input: 8 eggs


Input: 2 tablespoons rose water


Input: 5 or 6 tablespoons whole milk

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Input: 1 cup unsalted butter, melted and cooled, plus butter for greasing the baking sheet

1 cup unsalted butter , melted and cooled , plus butter for greasing the baking sheet

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Input: 1 teaspoon kosher salt


Input: 4 cups all-purpose flour


Input: 1/2 teaspoon ground cinnamon


Input: 1/3 cup water


Input: 1/4 cup sugar


Input: 1/4 cup almonds or pistachios, coarsely chopped

1/4 cup almonds or pistachios , coarsely chopped

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Input: 4 ounces dried pitted dates ( 1/2 cup), chopped

4 ounces dried pitted dates ( 1/2 cup ) , chopped

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Input: 1 cup freshly grated Parmesan cheese

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Input: 1 large eggplant, left unpeeled, trimmed and cut lengthwise into 8 slices

1 large eggplant , left unpeeled , trimmed and cut lengthwise into 8 slices

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Input: 3 teaspoons kosher salt


Input: 1 medium-size spaghetti squash


Input: 3 tablespoons olive oil


Input: 2 tablespoons unsalted butter


Input: 3 cloves garlic, peeled and minced

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Input: 1/2 cup sesame seeds, lightly toasted

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

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Input: 1/2 cup sliced almonds, toasted

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Input: 3 ripe avocados


Input: Pinch of cayenne pepper


Input: 1/2 teaspoon kosher salt


Input: 1/4 teaspoon freshly ground pepper


Input: 1 tablespoon chopped fresh dill


Input: 1 tablespoon fresh lemon juice


Input: 1/4 teaspoon minced garlic


Input: Pinch of ground coriander


Input: 1/2 teaspoon ground cumin


Input: 1/3 cup tahini


Input: 1 cup plain lowfat yogurt


Input: 2 cups water


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

2$1/2 teaspoons kosher salt , plus more to taste

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

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Input: 2 large seedless cucumbers, peeled and coarsely grated (3 cups)

2 large seedless cucumbers , peeled and coarsely grated ( 3 cups )

B-QTY B-COMMENT I-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 clove garlic, peeled and minced

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 extra-virgin olive oil


Input: 32 ounces plain lowfat yogurt


Input: 1/2 cup grated feta cheese


Input: 8 slices bacon, halved crosswise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh cilantro


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon kosher salt


Input: 1/2 cup dried bread crumbs


Input: 2 eggs, beaten


Input: 6 large leeks, white and light-green parts only, washed well, halved lengthwise and crosswise

6 large leeks , white and light-green parts only , washed well , halved lengthwise and crosswise

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

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

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


Input: 2 tablespoons grated Parmesan


Input: About 3/4 cup toasted bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fettuccine


Input: Coarse sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup heavy cream


Input: 1 tablespoon fresh tarragon leaves, chopped

1 tablespoon fresh tarragon leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound prosciutto, diced


Input: 3 tablespoons unsalted butter


Input: 2 shallots, minced


Input: 1 pound medium asparagus


Input: 1/2 pound ricotta salata cheese


Input: Coarse sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon freshly grated Parmesan (plus more for passing at the table)

1 tablespoon freshly grated Parmesan ( plus more for passing at the table )

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

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


Input: 1 pound asparagus


Input: 1 cup fresh green peas, shelled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 7 cups hot chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 2 cups arborio rice


Input: 2 shallots, finely chopped


Input: 4 tablespoons unsalted butter


Input: Salt to taste if desired

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


Input: 1 bay leaf


Input: 1/2 cup coarsely chopped onion


Input: 1 rib celery, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups water


Input: 6 peppercorns


Input: The peeled shells from 1 pound of raw shrimp

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 to 1 pound lump crab meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 thin slices lemon, seeded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: Salt to taste if desired Freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Worcestershire sauce


Input: 1/2 to 1 teaspoon Tabasco sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups shrimp broth (see recipe) or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 cup crushed imported tomatoes


Input: 1 pound fresh small okra pods or use 1 10-ounce package frozen okra

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-QTY I-COMMENT I-COMMENT I-COMMENT B-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: 1 cup finely chopped celery


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

B-QTY B-UNIT B-NAME O B-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 tablespoon finely minced garlic


Input: 1 cup finely chopped onion


Input: 3/4 cup finely chopped scallions or green onions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound cooked ham


Input: 1 pound raw shrimp in the shell

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 pound Polish sausage


Input: 1/8 teaspoon pepper


Input: 2 tablespoons peanut oil


Input: 1/2 teaspoon salt


Input: 3/4 cup chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 medium-size dried Chinese black mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 1/8 teaspoon sugar


Input: 1 tablespoon oyster sauce


Input: 2 teaspoons cornstarch mixed with a little water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup bamboo shoots


Input: 1/2 cup celery


Input: 1/8 pound Smithfield ham


Input: 2 teaspoons sake or dry sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: 1/4 teaspoon peanut oil


Input: 1 teaspoon cornstarch


Input: 1 teaspoon light soy sauce


Input: 2 cups oil for frying


Input: 1/2 pound lean raw pork


Input: 1 tablespoon hot sesame oil, or to taste

1 tablespoon hot sesame oil , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)

4 3-inch-by-3-inch-by-1-inch pieces bean curd ( tofu )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons rice vinegar, or to taste

3 tablespoons rice vinegar , or to taste

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: Salt to taste


Input: 1 egg


Input: 1 tablespoon cornstarch mixed with 1/4 cup water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon light soy sauce


Input: 1/4 teaspoon pepper


Input: 1/4 teaspoon sugar


Input: 4 cups chicken stock


Input: 2 tablespoons mushrooms


Input: 2 tablespoons snow peas or green peas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 pieces dried wood-ear fungus, soaked 5 minutes in warm water

4 pieces dried wood-ear fungus , soaked 5 minutes in warm water

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

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

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


Input: 2 water chestnuts


Input: 2 3-inch-by-3-inch-by-1-inch pieces of bean curd (tofu)

2 3-inch-by-3-inch-by-1-inch pieces of bean curd ( tofu )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: A few drops of sesame oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons bamboo shoots


Input: 1/8 pound raw lean pork


Input: 1/8 teaspoon pepper


Input: 2 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)

2 3-inch-by-3-inch-by-1-inch pieces bean curd ( tofu )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 1/4 teaspoon sugar


Input: 4 cups chicken stock


Input: 2 water chestnuts


Input: 2 tablespoons bamboo shoots


Input: 1 cup Chinese cabbage


Input: 1/8 teaspoon light soy sauce


Input: 1/8 teaspoon peanut oil


Input: 1/2 teaspoon sake or dry sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cornstarch


Input: 2 tablespoons light soy sauce for garnishing

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces raw lean pork


Input: 4 scallions


Input: 4 eggs


Input: 4 teaspoons sake or dry sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/8 teaspoon pepper


Input: 1 teaspoon peanut oil


Input: 1/4 teaspoon sugar


Input: 1 tablespoon whole fresh coriander leaves (Chinese parsley)

1 tablespoon whole fresh coriander leaves ( Chinese parsley )

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 YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/8 teaspoon pepper


Input: 2 cups water


Input: 4 Chinese sausages, or lop chong

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut oil


Input: 1/4 teaspoon sugar


Input: 1 tablespoon dark soy sauce


Input: 1 tablespoon rice vinegar


Input: 1 teaspoon light soy sauce


Input: 2 teaspoon sake or dry sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: 1/4 teaspoon peanut oil


Input: 1 pound fresh broccoli


Input: 1 slice fresh ginger, 1/4-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cornstarch mixed with a little water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 pound fillets of sole or flounder

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: 1/8 pound Smithfield ham


Input: 1 scallion


Input: 4 thin slices fresh ginger


Input: 6 medium-size dried Chinese black mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil


Input: 1/2 teaspoon salt


Input: 1/8 teaspoon pepper


Input: 1/2 pound raw good-quality lean beef

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cornstarch


Input: 1/8 teaspoon pepper


Input: 1 tablespoon sake or dry sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 2 tablespoons peanut oil


Input: 1/4 teaspoon sugar


Input: 3/4 pound raw boneless chicken


Input: 1 pound fresh asparagus


Input: 2 tablespoons salted black beans


Input: 2 cloves garlic


Input: 2 teaspoons cornstarch mixed with a little water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil


Input: 1 tablespoon sake or dry sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup shelled roasted peanuts


Input: 1 teaspoon cornstarch mixed with a little water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons water


Input: 1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon cayenne pepper , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Chinese thick soy (Chinese bead molasses)

1/2 teaspoon Chinese thick soy ( Chinese bead molasses )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon brown bean sauce


Input: 1 piece of fresh ginger the size of an acorn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions


Input: 1 clove garlic


Input: 3/4 pound raw boneless chicken


Input: 5 dried black Chinese mushrooms

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


Input: 1 1/2 tablespoons dry white wine


Input: 2 teaspoons cornstarch


Input: 1 teaspoon white vinegar


Input: 1 teaspoon sweet red pepper, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sweet green pepper, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 2 teaspoons dark soy sauce


Input: 1 scallion, minced


Input: 4 cloves garlic, minced


Input: 3 1/2 to 4 cups peanut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 slices of fresh ginger, flattened with blade of cleaver and cut into tiny juliennes

3 slices of fresh ginger , flattened with blade of cleaver and cut into tiny juliennes

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

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

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


Input: 1 1/2 tablespoons of cornstarch plus 3 tablespoons

1$1/2 tablespoons of cornstarch plus 3 tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg white beaten


Input: Pinch of white pepper


Input: 1 clove garlic, minced


Input: 1 slice fresh ginger, in small pieces

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: 2 teaspoons hoisin sauce


Input: 1 teaspoon sugar


Input: 5 medium-size soft-shell crabs


Input: 4 teaspoons dark soy sauce


Input: 8 to 10 small dried hot chili peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups peanut oil


Input: 1 egg, beaten


Input: 2 tablespoons scallions, white portions cut into 1/8-inch slices

2 tablespoons scallions , white portions cut into 1/8-inch slices

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cornstarch


Input: 1/3 teaspoon minced garlic


Input: 2 chicken legs with thighs, boned, fat and membranes removed, washed thoroughly and cut into bite-size pieces 1 egg, beaten

2 chicken legs with thighs , boned , fat and membranes removed , washed thoroughly and cut into bite-size pieces 1 egg , beaten

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

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

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: Pinch of white pepper


Input: Pinch of salt


Input: 1/2 teaspoon chopped coriander


Input: 1/2 teaspoon white portion of scallions, chopped

1/2 teaspoon white portion of scallions , chopped

B-QTY B-UNIT B-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: 3 teaspoons sesame oil


Input: 3 teaspoons chili oil


Input: 1 teaspoon salt


Input: 1 1/2 teaspoons white vinegar


Input: 1 teaspoon sugar


Input: Pinch of white pepper


Input: 4 teaspoons cooking sherry


Input: 4 teaspoons dark soy sauce


Input: 5 cups water


Input: 1 teaspoon peanut oil


Input: 1 teaspoon dry white wine


Input: 16 to 20 won-ton skins


Input: 1 teaspoon ginger, minced


Input: 1 clove garlic, minced


Input: 1 tablespoon cornstarch


Input: 1/2 teaspoon sesame oil


Input: 2 teaspoons oyster sauce


Input: Pinch of white pepper


Input: 1/2 teaspoon light soy sauce


Input: 1/4 teaspoon salt


Input: 3/4 teaspoon sugar


Input: 1/2 egg, beaten


Input: 1/2 pound ground pork


Input: 2 scallions, finely sliced


Input: 3 tablespoons peanut oil


Input: 3 tablespoons corstarch (mixed with 5 tablespoons water)

3 tablespoons corstarch ( mixed with 5 tablespoons water )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 teaspoons white vinegar


Input: 1/2 cup sugar


Input: 1 teaspoon lemon extract


Input: 1/2 cup lemonade


Input: 1 cup water


Input: 1 cup water ( 1/2 cup additional if batter is too thick)

1 cup water ( 1/2 cup additional if batter is too thick )

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

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


Input: 4 slices fresh lemon for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup flour


Input: 1 teaspoon baking powder


Input: 1/4 cup cornstarch


Input: 1 egg


Input: 1/4 teaspoon salt


Input: 1 teaspoon peanut oil


Input: Sprigs of coriander for garnish


Input: 1 3/4-pound chicken breast, trimmed of fat and membrane, washed and dried thoroughly, and cut into 4 pieces

1$3/4-pound chicken breast , trimmed of fat and membrane , washed and dried thoroughly , and cut into 4 pieces

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

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

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

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


Input: White portion of 1 scallion, thinly sliced

White portion of 1 scallion , thinly sliced

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

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Input: 3 1/2 cups peanut oil


Input: 1 thin slice of fresh ginger, cut into 5 or 6 pieces

1 thin slice of fresh ginger , cut into 5 or 6 pieces

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Input: 1 teaspoon cornstarch


Input: Pinch of white pepper


Input: 1/4 teaspoon salt


Input: 4 tablespoons dry white wine


Input: 1/2 teaspoon light soy sauce


Input: 1 tablespoon shredded scallions


Input: 4 tablespoons sugar


Input: 4 tablespoons white vinegar


Input: 5 tablespoons chicken broth


Input: 1 teaspoon dry white wine


Input: 1 1/2 teaspoons cornstarch


Input: 3 1/2 cups peanut oil


Input: 1 tablespoon shredded ginger


Input: 1 1/2 tablespoons shredded sweet red pepper

1$1/2 tablespoons shredded sweet red pepper

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Input: Salt to taste if desired

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


Input: White pepper to taste


Input: 1 egg white, beaten

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


Input: 10 jumbo shrimp, shelled, deveined, washed and dried

10 jumbo shrimp , shelled , deveined , washed and dried

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Input: 1 tablespoon cornstarch


Input: 1/8 teaspoon white pepper


Input: 1/2 cup chicken broth


Input: 1/2 teaspoon sesame oil


Input: 1 tablespoon dry white wine


Input: 1/4 teaspoon sugar


Input: 1/2 cup dry-fried noodles


Input: 1 teaspoon salt


Input: 1/2 teaspoon sesame oil


Input: 1/8 cup mushrooms, thinly sliced

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Input: 1/4 cup bamboo shoots, sliced

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Input: 1 rib celery, sliced diagonally

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Input: 3/4 cup celery cabbage, shredded

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Input: 3 water chestnuts, sliced


Input: 12 snow peas, strings removed

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Input: 1/4 cup bean sprouts


Input: 3/4 cup thinly sliced pork (the meat of 3 center-cut pork chops)

3/4 cup thinly sliced pork ( the meat of 3 center-cut pork chops )

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Input: 1/4 cup peanut oil


Input: 1 medium onion, thinly sliced

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

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Input: 1/2 cup dry white wine


Input: 2 teaspoons freshly ground black pepper

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Input: 8 ounces turkey breast fillet


Input: 2 paper-thin slices prosciutto


Input: 2 sprigs fresh sage to yield 1 tablespoon chopped

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Input: A few shakes of salt

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


Input: Freshly ground black pepper to taste

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Input: 2 teaspoons olive oil


Input: 1/2 cup freshly grated pecorino or romano cheese

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Input: 1 teaspoon finely minced garlic


Input: 1 teaspoon finely chopped fresh rosemary, or half the amount dried

1 teaspoon finely chopped fresh rosemary , or half the amount dried

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Input: 6 tablespoons olive oil, plus oil for greasing the baking sheet and mixing bowl

6 tablespoons olive oil , plus oil for greasing the baking sheet and mixing bowl

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Input: 2 cups all-purpose flour


Input: 1 1/2 cups whole-wheat flour


Input: 1/4 teaspoon salt, if desired

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Input: 1 teaspoon sugar


Input: 1 cup, plus 2 tablespoons, lukewarm water

1 cup , plus 2 tablespoons , lukewarm water

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Input: 2 packages dry yeast


Input: 1 or 2 tablespoons butter


Input: 4 bagels


Input: 8 tablespoons cream cheese


Input: 4 tablespoons drained capers


Input: 1/4 cup finely chopped dill


Input: 1/2 pound thin smoked salmon slices

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Input: 4 slices red or Vidalia onions

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Input: 4 thin slices Swiss cheese (preferably Emmenthal)

4 thin slices Swiss cheese ( preferably Emmenthal )

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Input: 2 thin slices baked ham


Input: 2 square slices firm-textured white bread

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Input: 24 sun-dried tomatoes


Input: 4 crusty french rolls (small baguettes) about 7-inches long, or use 4 7-inch lengths of baguettes

4 crusty french rolls ( small baguettes ) about 7-inches long , or use 4 7-inch lengths of baguettes

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Input: 8 small hearts of romaine lettuce or Boston lettuce leave

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Input: 1/2 pound thinly sliced cooked chicken meat

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Input: 1/2 cup mayonnaise


Input: 1/2 pound cooked, wafer-thin slices of ham

1/2 pound cooked , wafer-thin slices of ham

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Input: 4 tablespoons chutney, preferably homemade

4 tablespoons chutney , preferably homemade

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Input: 4 tablespoons mayonnaise


Input: 6 tablespoons sweet mustard (preferably sweetened with honey)

6 tablespoons sweet mustard ( preferably sweetened with honey )

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Input: 4 crusty french rolls (small baguettes) about 7-inches long, or use 4 7-inch lengths of baguettes

4 crusty french rolls ( small baguettes ) about 7-inches long , or use 4 7-inch lengths of baguettes

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Input: 3/4 pound smoked salmon, preferably Norwegian

3/4 pound smoked salmon , preferably Norwegian

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Input: 8 ounces cream cheese at room temperature

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Input: 1/2 cup finely chopped scallions


Input: 4 freshly baked bagels


Input: 2 hard-cooked eggs, thinly sliced

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Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 16 small, pitted black olives, preferably imported from Greece or Italy (do not use the tasteless California variety)

16 small , pitted black olives , preferably imported from Greece or Italy ( do not use the tasteless California variety )

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Input: 1/4 cup coarsely chopped fresh basil leaves

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Input: 1/2 cup crumbled, drained tuna packed in oil

1/2 cup crumbled , drained tuna packed in oil

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Input: 2 teaspoons finely minced garlic


Input: 4 teaspoons drained capers


Input: 1/2 cup trimmed, thinly sliced radishes

1/2 cup trimmed , thinly sliced radishes

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Input: 1 cup red onion, finely chopped

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Input: 16 small, pitted green olives

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Input: 1 cup shredded, unpeeled hothouse (so-called burpless) cucumber

1 cup shredded , unpeeled hothouse ( so-called burpless ) cucumber

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Input: 1 cup peeled, seeded, diced red, ripe tomatoes

1 cup peeled , seeded , diced red , ripe tomatoes

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Input: 1 cup cored, seeded, julienned green pepper

1 cup cored , seeded , julienned green pepper

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Input: 8 teaspoons red-wine vinegar


Input: 4 teaspoons, plus 10 tablespoons, olive oil

4 teaspoons , plus 10 tablespoons , olive oil

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Input: 4 round, crusty sandwich rolls

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Input: 8 sprigs arugula, rinsed and patted dry

8 sprigs arugula , rinsed and patted dry

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Input: 12 sun-dried tomatoes


Input: 1/4 pound wedge Brie


Input: 4 croissants


Input: 1/4 cup walnuts, chopped


Input: 1/2 cup heavy cream


Input: 1 teaspoon sugar


Input: 1/4 teaspoon vanilla


Input: 1/4 teaspoon peppermint extract


Input: 2 large eggs


Input: 2 ounces unsweetened chocolate, melted

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Input: 1/4 pound butter


Input: 1 cup confectioner's sugar


Input: 3 tablespoons melted butter


Input: 3/4 cup vanilla cookie crumbs


Input: 2 teaspoons grated lemon rind


Input: 3 tablespoons Cherry Heering


Input: 1/2 cup sugar


Input: 2 tablespoons crystallized ginger, chopped (optional)

2 tablespoons crystallized ginger , chopped ( optional )

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Input: 1/2 cup walnuts, chopped


Input: 1/2 cup celery, sliced


Input: 3 medium apples, unpeeled

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Input: 1/2 cup pecans or walnuts, chopped coarsely

1/2 cup pecans or walnuts , chopped coarsely

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Input: 1 pound fresh cranberries


Input: 1/2 cup oil


Input: 2 tablespoons salt


Input: 1/2 cup garlic cooking water


Input: 6-10 cloves unpeeled garlic, cooked in boiling water for two minutes

6-10 cloves unpeeled garlic , cooked in boiling water for two minutes

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Input: 1 teaspoon minced fresh chili pepper

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Input: 2 smoked chicken breasts, skinned and slivered

2 smoked chicken breasts , skinned and slivered

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Input: 1/4 cup fresh coriander leaves, coarsely chopped

1/4 cup fresh coriander leaves , coarsely chopped

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Input: 1 tablespoon minced scallions


Input: 1 green pepper, seeded, cored and slivered

1 green pepper , seeded , cored and slivered

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Input: 1/2 red onion, sliced paper-thin

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Input: Salt and freshly ground black pepper

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Input: 2 sweet red peppers, seeded, cored and slivered

2 sweet red peppers , seeded , cored and slivered

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Input: 1/3 cup extra-virgin olive oil


Input: 1 teaspoon fresh lemon juice


Input: 1 tablespoon Dijon mustard


Input: 4 tablespoons sherry vinegar


Input: 1/4 cup finely minced fresh dill

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Input: 1 cup heavy cream


Input: Salt and freshly ground white pepper

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Input: 1 cup semidry white wine such as Riesling

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Input: 1/2 cup well-flavored veal or chicken stock

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Input: 1 large clove garlic, minced

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Input: 3 tablespoons finely minced shallots


Input: 3 pounds boneless veal for stew

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Input: 1/2 tablespoon vegetable oil


Input: 1/2 cup hot skim milk


Input: 1/2 tablespoon sweet butter


Input: 3 pounds boiling potatoes, peeled

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Input: Salt and freshly ground black pepper

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Input: 1/3 cup extra-virgin olive oil


Input: 2 large cloves garlic


Input: 2 tablespoons lightly toasted walnuts


Input: 1 cup Italian parsley leaves


Input: 1/2 cup granulated sugar


Input: 1/2 cup whisky (any type will do)

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Input: 1/2 cup lightly salted butter


Input: Confectioners' sugar for sifting over cake

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Input: 1 1/2 teaspoons vanilla extract


Input: 5 large eggs


Input: Solid shortening and flour to prepare the cake pan

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Input: 2/3 cups granulated sugar


Input: 2 sticks unsalted butter, at room temperature

2 sticks unsalted butter , at room temperature

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Input: 1/2 teaspoon salt


Input: 1 teaspoon baking powder


Input: 2 cups unsifted cake flour


Input: 2 tablespoons butter


Input: Pinch freshly grated nutmeg


Input: 1 bay leaf


Input: 1/2 cup pitted small black olives

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Input: 4 tablespoons coarsely chopped fresh basil or parsley

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Input: 1 pound baby carrots, trimmed and scraped

1 pound baby carrots , trimmed and scraped

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Input: Salt and freshly ground white pepper to taste

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Input: 2 tablespoons chopped chervil, tarragon or parsley

2 tablespoons chopped chervil , tarragon or parsley

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Input: 1 1/2 cups fresh tomatoes, peeled and cut into 1 1/4-inch cubes

1$1/2 cups fresh tomatoes , peeled and cut into 1$1/4-inch cubes

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Input: 2 tablespoons dry white wine


Input: 1/4 teaspoon ground cumin


Input: 1 teaspoon chopped garlic


Input: 1/4 cup chopped onions


Input: 4 lean rib lamb chops, about 6 ounces each, with most of the fat removed

4 lean rib lamb chops , about 6 ounces each , with most of the fat removed

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Input: Salt and freshly ground pepper to taste

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Input: 1 cup diced zucchini, with skin on, cut into 1/4-inch cubes

1 cup diced zucchini , with skin on , cut into 1/4-inch cubes

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Input: 4 sprigs fresh thyme, or 2 teaspoons dried

4 sprigs fresh thyme , or 2 teaspoons dried

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Input: 1 cup diced eggplant, cut into 1/4-inch cubes

1 cup diced eggplant , cut into 1/4-inch cubes

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Input: 1 tablespoon olive oil


Input: Salt and pepper to taste

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Input: 10 juice oranges


Input: 6 tablespoons brown sugar


Input: 6 tablespoons Spanish-Sherry vinegar


Input: 2 English (hothouse) cucumbers

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Input: Juice of 1/2 lemon


Input: 1 clove garlic, minced


Input: 1 cup olive oil


Input: 1 cup safflower oil, or another neutral oil

1 cup safflower oil , or another neutral oil

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Input: 1 teaspoon baking soda


Input: 1 teaspoon salt


Input: 1/2 bunch watercress


Input: 2 cups dry white wine


Input: Salt and pepper to taste

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


Input: 2 egg yolks


Input: 1 tablespoon Dijon mustard


Input: 2 tablespoons red-wine vinegar


Input: 10 whole black peppercorns


Input: 1 bouquet garni (1 bay leaf, 5 sprigs fresh parsley, 1 sprig fresh thyme or 1/2 teaspoon dried, wrapped and tied in cheesecloth)

1 bouquet garni ( 1 bay leaf , 5 sprigs fresh parsley , 1 sprig fresh thyme or 1/2 teaspoon dried , wrapped and tied in cheesecloth )

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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

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Input: 2 onions, sliced


Input: 2 quarts of water


Input: 1 carrot, sliced


Input: 1 side of salmon, filleted

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Input: Shaved pickled ginger for garnish (available at Oriental markets)

Shaved pickled ginger for garnish ( available at Oriental markets )

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Input: 1 large daikon, scraped with a vegetable peeler and cut into 1/4-inch slices

1 large daikon , scraped with a vegetable peeler and cut into 1/4-inch slices

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

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Input: 1 pound yellowfin tuna, deep red in color, cut in half lengthwise

1 pound yellowfin tuna , deep red in color , cut in half lengthwise

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Input: 1 clove garlic, finely chopped

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Input: Pinch of red pepper flakes


Input: 2 tablespoons freshly ground black pepper

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Input: 1/4 cup dry Sherry


Input: 2 tablespoons finely chopped fresh ginger

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Input: 1/4 cup chopped scallions


Input: 1 cup soy sauce


Input: Juice of 1 lemon


Input: 10 thick slices of sourdough bread

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Input: 1 cup heavy cream


Input: 3 tablespoons grated Parmigiano Reggiano cheese

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Input: 2 tablespoons chopped parsley


Input: Salt and pepper to taste

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Input: 1 1/2 teaspoons smoked Spanish paprika


Input: 1/4 teaspoon ground cloves


Input: Grated zest and juice of 2 oranges

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Input: 1 1/2 cups dry red wine


Input: 3 branches fresh rosemary


Input: Salt and freshly ground black pepper

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Input: Small pinch red chili flakes


Input: 1 tablespoon finely chopped flat-leaf parsley

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Input: 1 1/2 ounces dried porcini, or cepes

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Input: 1 tablespoon olive oil


Input: 24 ounces fresh small white domestic mushrooms, sliced

24 ounces fresh small white domestic mushrooms , sliced

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Input: 1 clove garlic, minced


Input: 1 small red onion, chopped

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Input: 3 cloves garlic, minced


Input: 1 red bell pepper, cored, seeded and finely chopped

1 red bell pepper , cored , seeded and finely chopped

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Input: 1 cup dried cannellini beans, rinsed

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