Input: 1/2 cup plus 1 tablespoon sugar, plus more for dusting the souffle dish

1/2 cup plus 1 tablespoon sugar , plus more for dusting the souffle dish

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Input: 2 teaspoons minced shallot


Input: 2 thyme sprigs, chopped


Input: 3 tablespoons butter


Input: 12 large scallops


Input: Fresh black pepper to taste

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


Input: 2 tablespoons olive oil


Input: 3 large artichoke hearts


Input: 2 tablespoons sherry


Input: 2 cups peanut oil


Input: 1 tablespoon honey


Input: 1/4 cup sherry vinegar


Input: Salt


Input: 1 pound Jerusalem artichokes, scrubbed

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Input: 1/2 cup grated Gruyére


Input: White pepper to taste


Input: 1/2 teaspoon salt, or to taste

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Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 garlic clove, halved


Input: 1 cup milk


Input: Butter for pan


Input: 1/2 cup heavy cream


Input: 1 pound Jerusalem artichokes


Input: Peanut oil for frying


Input: 1 tablespoon fresh lime juice


Input: 2 eggs


Input: 3 tablespoons chopped chives


Input: 1/2 cup sour cream


Input: Tabasco to taste


Input: Fresh black pepper to taste

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


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon baking powder


Input: 2 tablespoons yellow cornmeal


Input: 1/4 cup flour


Input: 3 shallots, thinly sliced


Input: 1/2 pound Jerusalem artichokes, scrubbed

1/2 pound Jerusalem artichokes , scrubbed

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Input: 1 carrot, peeled


Input: 2 scallions


Input: 1/8 teaspoon salt


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 large pimento to yield 1/4 cup chopped

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Input: 1/2 cup water


Input: 3 tablespoons white vinegar


Input: 1 1/2 teaspoons sugar


Input: 1/2 teaspoon celery seed


Input: 1 tablespoon flour


Input: 8 ounces low-fat chicken sausage, preferably with Italian seasoning

8 ounces low-fat chicken sausage , preferably with Italian seasoning

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

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Input: 1 pound tiny new potatoes


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 teaspoon sugar


Input: 1 cup milk


Input: 1 tablespoon unsalted butter


Input: 16 large cloves garlic, unpeeled

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Input: 1 1/2 cups creme fraiche


Input: 8 large sprigs fresh tarragon


Input: 2 teaspoons unsalted butter


Input: 1/4 cup tarragon-flavored white vinegar


Input: 4 medium tomatoes, peeled, seeded and chopped

4 medium tomatoes , peeled , seeded and chopped

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

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Input: 1 tablespoon vegetable oil


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 rabbit, cut into eight pieces

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Input: 2 tomatoes, peeled and chopped

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

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Input: 1 tablespoon unsalted butter


Input: 1 tablespoon fresh thyme leaves


Input: 3 cloves garlic, boiled in their skins

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Input: 3 tablespoons olive oil


Input: 1 cup dry white wine


Input: Freshly ground pepper to taste

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


Input: 1 1/2 pounds ground pork


Input: 1/2 cup ketchup


Input: 1 tablespoon spicy mustard


Input: 6 russet potatoes


Input: 6 tablespoons sweet butter


Input: Salt and pepper to taste

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


Input: 3/4 cup warmed milk


Input: 5 tablespoons unsalted butter, melted

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Input: 3 large eggs


Input: 1 cup whole milk


Input: 1 cup all-purpose flour


Input: 1/2 teaspoon salt


Input: 1 rabbit, cut in four or eight pieces

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

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Input: 4 tablespoons olive oil


Input: Juice 1 small lemon


Input: 2 tablespoons fresh rosemary leaves


Input: 2 tablespoons melted butter


Input: 2 pounds lean ground beef


Input: 2 eggs, beaten


Input: 1/2 cup Italian-style bread crumbs


Input: 1 cup tomato juice


Input: 1 teaspoon salt


Input: 1/4 teaspoon garlic powder


Input: 1/4 teaspoon black pepper


Input: 1/2 teaspoon oregano


Input: Dash of cayenne pepper


Input: 1 tablespoon vegetable oil


Input: 1 large onion, minced

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


Input: 3 or 4 thin slices boiled or baked ham

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Input: 1/2 pound mozzarella cheese, grated

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Input: 1/2 cup honey


Input: 1 cup milk


Input: 1 cup rolled oats


Input: 3 medium onions, chopped fine

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

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Input: Salt to taste


Input: 1/4 teaspoon white pepper


Input: 1/2 teaspoon dried basil


Input: 2 eggs


Input: 3 1/2 pounds lean ground beef


Input: 3 tablespoons Worcestershire sauce


Input: 1 teaspoon black pepper


Input: 2 cloves garlic, minced


Input: 1 cup raisins


Input: 1 teaspoon ground allspice


Input: 1 teaspoon dried thyme


Input: 1 1/2 teaspoons salt


Input: 1 cup pine nuts


Input: 1/2 cup chopped parsley


Input: 1 cup onion, minced


Input: 1/2 cup green pepper, minced

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Input: Juice of 1/2 lemon


Input: Grated zest of 1/2 orange


Input: 1 cup milk


Input: 1/2 cup rolled oats


Input: 2 eggs


Input: 1 pound lean ground beef


Input: 1 pound ground lamb


Input: 4 cups canned tomatoes, with their juice

4 cups canned tomatoes , with their juice

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Input: 1 tablespoon tomato paste


Input: 3 tablespoons chopped parsley


Input: 2 dashes Tabasco sauce


Input: 2 tablespoons Worcestershire sauce


Input: 1 large clove garlic, minced

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Input: 1 1/2 teaspoons dried basil


Input: 1 teaspoon dried thyme


Input: 1/2 teaspoon dried oregano


Input: 1 teaspoon salt


Input: 1 teaspoon black pepper


Input: 1/2 cup finely diced celery


Input: 1/2 cup finely diced green pepper

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Input: 1 bay leaf


Input: 2 tablespoons olive oil


Input: 1/2 teaspoon dried oregano


Input: 1 large clove garlic, minced

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Input: Salt and pepper to taste

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Input: 4 thick slices bacon


Input: 1 teaspoon salt


Input: 1 teaspoon black pepper


Input: 1 1/2 teaspoons dried basil


Input: 1 teaspoon dried thyme


Input: 1/2 cup finely diced green pepper

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Input: 1/2 cup finely diced onion


Input: 1/2 cup finely diced celery


Input: 1/2 cup chopped canned tomatoes, drained

1/2 cup chopped canned tomatoes , drained

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Input: 1 cup milk


Input: 1/2 cup rolled oats


Input: 1/4 cup Worcestershire sauce


Input: 2 eggs


Input: 1 tablespoon honey mustard


Input: Dash of salt


Input: 1 pound lean ground beef


Input: 1/2 pound ground pork


Input: 1/2 pound green beans


Input: 1 cup beef stock or broth

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Input: 1/2 cup bulgur


Input: 1 orange, for the zest

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

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Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 2 tablespoons apple cider vinegar


Input: 1/2 cup no-salt-added beef stock or broth

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Input: 1 pound assorted bitter greens, like collard greens, beet greens, Swiss chard

1 pound assorted bitter greens , like collard greens , beet greens , Swiss chard

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

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Input: 2 medium garlic cloves


Input: 3 scallions


Input: 1 1/2 pounds fennel


Input: 1 teaspoon olive oil


Input: 6 ounces boneless leg of lamb

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Input: 1/2 cup milk


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon baking soda


Input: 1 1/2 teaspoons baking powder


Input: 1/2 cups honey


Input: 2 eggs


Input: 1/2 cup butter, plus butter for greasing pan

1/2 cup butter , plus butter for greasing pan

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Input: 12 graham crackers (to yield 2 cups crumbs)

12 graham crackers ( to yield 2 cups crumbs )

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Input: Minced parsley, dill, chervil, rosemary or tarragon

Minced parsley , dill , chervil , rosemary or tarragon

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Input: 2 tablespoons sherry vinegar or other good strong vinegar

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Input: 1 tablespoon extra virgin olive oil

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Input: 2 teaspoons Dijon mustard, or to taste

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Input: Salt and freshly ground black pepper

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Input: 1 large shallot


Input: 1 whole clove garlic, unpeeled and crushed

1 whole clove garlic , unpeeled and crushed

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Input: 1 pound beets


Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon ground cumin


Input: Salt to taste, if desired

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Input: 1 zucchini, about 1 1/4 pounds

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Input: 2 tablespoons butter


Input: 1 tablespoon olive oil


Input: 1 tablespoon of a finely chopped fresh sweet herb like dill, parsley or basil

1 tablespoon of a finely chopped fresh sweet herb like dill , parsley or basil

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Input: 2 sweet red peppers, about 1 1/4 pounds

2 sweet red peppers , about 1$1/4 pounds

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Input: 2 tablespoons lemon juice


Input: 2 tablespoons honey


Input: Salt to taste, if desired

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

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Input: 2 teaspoons coarsely cracked black pepper

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Input: 2 tablespoons olive oil


Input: 2 tablespoons red-wine vinegar


Input: Additional ground black pepper


Input: 1 center-cut boneless salmon fillet with skin left intact, about 1 1/4 pounds

1 center-cut boneless salmon fillet with skin left intact , about 1$1/4 pounds

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

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Input: 5 tablespoons butter


Input: 4 red onions, about 1 1/2 pounds

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Input: 1/8 to 1/4 teaspoon hot red-pepper flakes

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Input: 1/2 cup dry red wine


Input: 1/2 cup water, or more as necessary

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Input: 8 ounces round steak


Input: 1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated)

1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated )

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Input: 1/2 cup coarse bread crumbs


Input: 1/2 pound spaghetti or spaghettini


Input: Few shakes salt


Input: Freshly ground black pepper


Input: 3 ounces mixed greens or mesclun or arugula

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

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Input: 1 teaspoon olive oil


Input: 2 teaspoons balsamic vinegar


Input: 1/4 teaspoon reduced-sodium soy sauce


Input: Pinch sugar


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

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

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

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Input: 2 tablespoons Worcestershire sauce


Input: 4 heaping teaspoons capers, rinsed and coarsely chopped

4 heaping teaspoons capers , rinsed and coarsely chopped

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Input: 20 calamata olives, rinsed, pitted and coarsely chopped

20 calamata olives , rinsed , pitted and coarsely chopped

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

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Input: 3 small cloves garlic, smashed and peeled

3 small cloves garlic , smashed and peeled

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Input: 2 medium ribs celery, peeled with a vegetable peeler and cut into 1-inch chunks

2 medium ribs celery , peeled with a vegetable peeler and cut into 1-inch chunks

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Input: 8 oil-packed anchovies, minced

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


Input: Few grinds black pepper


Input: 1 teaspoon kosher salt


Input: 2/3 cup plus 4 tablespoons ketchup

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Input: 2/3 cup unseasoned dried bread crumbs

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

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Input: 1 1/3 pounds ground round


Input: 2/3 cup fresh cilantro


Input: 1 large carrot, peeled, trimmed, halved and cut into 1/2-inch lengths

1 large carrot , peeled , trimmed , halved and cut into 1/2-inch lengths

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

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Input: 1 medium onion, peeled and cut into 1-inch chunks

1 medium onion , peeled and cut into 1-inch chunks

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Input: 1 scant tablespoon dried oregano


Input: 1 scant tablespoon cumin


Input: 2 tablespoons chili powder


Input: 1/3 cup unseasoned dried bread crumbs

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Input: 1 1/3 pounds mild or unseasoned pork sausage, removed from casing

1$1/3 pounds mild or unseasoned pork sausage , removed from casing

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

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Input: 1 small red bell pepper, seeded, de-ribbed and cut into 2-inch chunks

1 small red bell pepper , seeded , de-ribbed and cut into 2-inch chunks

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

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Input: 1 large jalapeno pepper, seeded and cut into quarters

1 large jalapeno pepper , seeded and cut into quarters

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Input: 1 medium onion, peeled and cut into 2-inch chunks

1 medium onion , peeled and cut into 2-inch chunks

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

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Input: 1 scant tablespoon celery seed


Input: 2 teaspoons dried sage


Input: 3 tablespoons vegetable oil


Input: Few grinds black pepper


Input: 4 medium cloves garlic, smashed and peeled

4 medium cloves garlic , smashed and peeled

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Input: 1 scant tablespoon kosher salt


Input: 1 1/3 pounds ground turkey


Input: 1 medium bunch flat-leaf parsley, leaves only, chopped fine ( 1/3 cup)

1 medium bunch flat-leaf parsley , leaves only , chopped fine ( 1/3 cup )

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

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Input: 1/2 teaspoon freshly ground pink peppercorns

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Input: 2 tablespoons sugar


Input: 2/3 cup dried cranberries, coarsely chopped

2/3 cup dried cranberries , coarsely chopped

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Input: 4 very small ribs celery, outsides peeled with a vegetable peeler, trimmed and cut into 1/4-inch dice ( 2/3 cup)

4 very small ribs celery , outsides peeled with a vegetable peeler , trimmed and cut into 1/4-inch dice ( 2/3 cup )

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

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Input: 2 cloves minced garlic


Input: 1 1/4 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground black pepper, plus more for serving

1/2 teaspoon freshly ground black pepper , plus more for serving

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

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Input: 2 tablespoons fine-quality balsamic vinegar


Input: 3 strips crisp-cooked bacon, crumbled (optional)

3 strips crisp-cooked bacon , crumbled ( optional )

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

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Input: 4 peaches, pitted and sliced into 1/3-inch-thick wedges

4 peaches , pitted and sliced into 1/3-inch-thick wedges

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

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Input: 3/4 cup ricotta cheese


Input: 1/2 cup finely grated Parmesan cheese

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

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Input: 1 cup lightly packed basil leaves

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

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Input: 3/4 cup lightly packed mint leaves

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

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Input: 1/2 cup well-drained, chopped frozen spinach (thawed) or blanched fresh spinach leaves

1/2 cup well-drained , chopped frozen spinach ( thawed ) or blanched fresh spinach leaves

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

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


Input: 2 tablespoons unsalted butter, softened

2 tablespoons unsalted butter , softened

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Input: 1 clove minced garlic


Input: 2 scallions, thinly sliced


Input: 1/2 cup mint leaves, thinly sliced

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Input: 1 pound fusilli pasta


Input: 1 teaspoon kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1/2 cup olive oil


Input: 1/4 cup freshly squeezed lime juice

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

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Input: 3 cloves minced garlic


Input: 4 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 4 boneless, skinless chicken-breast halves (about 2 pounds)

4 boneless , skinless chicken-breast halves ( about 2 pounds )

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

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Input: 4 Belgian endive, split in half

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

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Input: 2 pounds fingerling or other small potatoes, halved

2 pounds fingerling or other small potatoes , halved

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Input: 1 cup whole-milk yogurt


Input: 2 tablespoons olive oil


Input: 4 teaspoons fennel seeds


Input: 2 tablespoons coriander seeds


Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 4 cloves garlic, peeled


Input: 2 to 3 cups olive oil

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

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Input: 3 tablespoons freshly squeezed lemon juice

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

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Input: 6 cups salad greens


Input: 1/2 small red onion, thinly sliced

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

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Input: 2 heads fennel, sliced into 1/2-inch- thick rings, leafy green fronds reserved

2 heads fennel , sliced into 1/2-inch- thick rings , leafy green fronds reserved

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 I-COMMENT

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Input: 1 yellow tomato, sliced into thin wedges

1 yellow tomato , sliced into thin wedges

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

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Input: 1 red tomato, sliced into thin wedges

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

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Input: 1/2 cup chopped onion


Input: 1 1/2 cups boiling water


Input: 2 teaspoons lemon juice


Input: 1/4 teaspoon ground cumin


Input: 1 cup quick-cooking couscous


Input: Salt to taste


Input: 1 1/2 pounds tuna, in one chunk

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

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Input: 2 tablespoons butter


Input: 1/4 teaspoon ground cumin


Input: 2 tablespoons lemon juice


Input: 1/4 cup raisins


Input: 1 tablespoon butter


Input: 4 tablespoons chopped parsley


Input: Freshly ground pepper to taste

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


Input: Salt to taste


Input: 4 tablespoons chopped fresh cilantro


Input: 2 large firm cucumbers


Input: 4 boneless salmon fillets, about 6 ounces each

4 boneless salmon fillets , about 6 ounces each

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

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Input: 1/3 pound goat cheese, crumbled

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Input: 2 tablespoons anise-flavored liquor, like Ricard

2 tablespoons anise-flavored liquor , like Ricard

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

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Input: 1/2 cup water


Input: 1 cup precooked couscous


Input: 1/4 cup coarsely chopped fresh coriander

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

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Input: 4 tablespoons olive oil


Input: 1/2 cup chopped onion


Input: 1 tablespoon finely chopped garlic


Input: 1/2 cup dry red wine


Input: 4 tablespoons capers


Input: 1 tablespoon chopped fresh rosemary or 1 teaspoon dried

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

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Input: 1 teaspoon chopped fresh oregano or 1/2 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: 1/8 teaspoon hot red pepper flakes

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Input: 1/2 cup canned crushed tomatoes


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: 12 pitted black olives


Input: 1/2 teaspoon ground coriander


Input: 1/4 cup olive oil


Input: 1 tablespoon butter


Input: 1 tablespoon olive oil


Input: 1/4 cup finely chopped onion


Input: 1 teaspoon finely chopped garlic


Input: 3/4 cup diced yellow squash cut into 1/4-inch cubes

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 1/4 cups fresh or canned chicken broth

1$1/4 cups fresh or canned chicken broth

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

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Input: 1 teaspoon caraway seeds


Input: 1/4 teaspoon ground cumin


Input: 1 tablespoon vegetable oil


Input: Harissa sauce (see recipe)

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Input: 12 jalapeno peppers


Input: 3 cloves garlic, peeled


Input: Salt to taste


Input: 2 tablespoons grated onion


Input: 4 tablespoons finely chopped parsley


Input: 12 baby carrots, peeled

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


Input: 1/2 cup chopped fresh coriander


Input: 1/2 pound snow peas


Input: 1 1/2 cups bean sprouts


Input: 1 1/2 pounds ground lean lamb


Input: 1 teaspoon paprika


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

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

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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: 1 teaspoon ground cumin


Input: 2 teaspoons finely chopped garlic


Input: 4 cups fresh or canned chicken broth

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

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Input: 2 cups water


Input: 1/4 cup dark soy sauce


Input: 2 whole cloves


Input: 1 teaspoon anise seed


Input: 1 cup dry white wine


Input: 1 1/2 cups scallions cut into 1-inch lengths

1$1/2 cups scallions cut into 1-inch lengths

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

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Input: 5 cups coarsely chopped kale


Input: 1/2 head Chinese cabbage, coarsely chopped (about 5 cups)

1/2 head Chinese cabbage , coarsely chopped ( about 5 cups )

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

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Input: 1 veal shank, about 3 pounds

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

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Input: 4 cloves garlic, cut lengthwise into 3 strips

4 cloves garlic , cut lengthwise into 3 strips

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

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Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon hot red-pepper flakes


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons finely chopped onions


Input: 3/4 pound ripe fresh tomatoes, peeled and cut into 1/2-inch cubes

3/4 pound ripe fresh tomatoes , peeled and cut into 1/2-inch cubes

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 cup grated Parmesan


Input: 4 cups water


Input: Salt to taste


Input: 2 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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

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Input: 3 medium-sized garlic cloves, peeled

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

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Input: 1/2 cup olive oil


Input: 3 tablespoons pine nuts


Input: 1 tablespoon finely chopped fresh tarragon, or any fresh herb of choice

1 tablespoon finely chopped fresh tarragon , or any fresh herb of choice

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

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Input: 2 cups fresh basil


Input: Pesto sauce (see recipe)

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

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Input: Orzo with fresh tomato (see recipe)

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

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Input: 8 whole peppercorns


Input: Salt to taste


Input: 1 large bay leaf


Input: 4 sprigs fresh parsley


Input: 4 sprigs fresh thyme, or 1 teaspoon dried

4 sprigs fresh thyme , or 1 teaspoon dried

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

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Input: 4 tablespoons white-wine vinegar


Input: 4 boneless, skinless skate wings, about 1 1/2 pounds

4 boneless , skinless skate wings , about 1$1/2 pounds

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

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Input: Salt and freshly ground white pepper to taste

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

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Input: 4 tablespoons finely chopped shallots


Input: 8 tablespoons cold, unsalted butter cut into pats

8 tablespoons cold , unsalted butter cut into pats

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

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Input: 2 tablespoons white-wine vinegar


Input: 2 tablespoons heavy cream


Input: 1 cup dry white wine


Input: 6 black peppercorns


Input: 1/4 cup coarsely chopped onions


Input: 2 ribs celery coarsely chopped


Input: 1 bay leaf


Input: Beurre blanc (see recipe)

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Input: Shells from raw shrimp


Input: 5 cups water


Input: About 60 Chinese won-ton wrappers (include extras in case some break)

About 60 Chinese won-ton wrappers ( include extras in case some break )

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

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Input: 1 large egg, beaten

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


Input: 1 quart shrimp broth (see recipe)

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

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Input: 1/4 teaspoon hot red-pepper flakes


Input: 2 tablespoons light soy sauce


Input: 1/4 cup finely chopped water chestnuts

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

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Input: 2 tablespoons grated fresh ginger


Input: 2 tablespoons olive oil


Input: 2 tablespoons chopped fresh coriander


Input: 1 1/4 pounds medium-sized shrimp


Input: Salt and freshly ground white pepper to taste

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

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Input: Aged balsamic vinegar


Input: 2/3 cup sugar, plus more to taste

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

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Input: Pinch of salt


Input: 6 cups very ripe strawberries, washed, trimmed and sliced very thin

6 cups very ripe strawberries , washed , trimmed and sliced very thin

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

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Input: 3 sprigs fresh thyme


Input: 2 tablespoons flour


Input: 1 bottle Chianti


Input: 1 teaspoon red-wine vinegar


Input: 3 russet potatoes


Input: 1 egg, beaten


Input: 2 tablespoons cream


Input: 1 teaspoon salt


Input: 1/2 teaspoon nutmeg


Input: 3 cups flour, plus more

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

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Input: 4 bunches (1/4 pound) chives, chopped

4 bunches ( 1/4 pound ) chives , chopped

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

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Input: 2 tablespoons butter


Input: 2 cups cream


Input: Freshly grated Parmesan cheese


Input: 1/4 teaspoon Champagne vinegar


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 head garlic, cloves peeled

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

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Input: 1 carrot, peeled and finely diced

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Input: 1 small stalk celery, finely diced

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Input: 1 shallot, peeled and diced

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

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Input: 3 tablespoons olive oil


Input: Salt and freshly ground black pepper to taste

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

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Input: 3 pounds spring lamb shoulder, cut into 1/2-inch cubes

3 pounds spring lamb shoulder , cut into 1/2-inch cubes

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

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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 teaspoon salt


Input: 1/2 cup extra-virgin olive oil


Input: 1 large shallot, peeled and minced

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

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Input: 3 tablespoons Champagne vinegar or lemon juice

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

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Input: 1/2 cup edible blossoms, for garnish

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

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Input: 12 handfuls mixed young lettuces


Input: 3/4 cup fresh shelled peas


Input: 3 medium carrots, peeled and diced

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Input: 1 cup sliced scallions, white part only

1 cup sliced scallions , white part only

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

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Input: 3/4 cup fresh beets, peeled and diced

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: 12 ounces firm or extra-firm tofu

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter or oil


Input: 1 tablespoon minced ginger


Input: 1 tablespoon minced garlic


Input: 3 dried chilies


Input: 2 tablespoons garam masala or curry powder

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: Salt to taste


Input: 1/2 cup yogurt


Input: 1 1/2 cups light cream or half-and-half

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole salmon, about 6 pounds, scaled and cleaned

1 whole salmon , about 6 pounds , scaled and cleaned

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O 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 teaspoon salt


Input: Branches and leaves from 4 fennel bulbs, chopped and left whole (bulbs reserved for another use)

Branches and leaves from 4 fennel bulbs , chopped and left whole ( bulbs reserved for another use )

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

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


Input: 8 egg whites


Input: 4 pounds kosher salt


Input: 1 1/2 pounds spinach


Input: Freshly ground black pepper


Input: 1 1/2 teaspoons kosher salt


Input: 4 cups chicken broth or vegetarian broth (see Micro-Tip)

4 cups chicken broth or vegetarian broth ( see Micro-Tip )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon curry powder


Input: 2 cups couscous


Input: 3 tablespoons ground cumin, preferably freshly ground

3 tablespoons ground cumin , preferably freshly ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size onion, minced

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


Input: 10 medium-size garlic cloves, smashed, peeled and minced

10 medium-size garlic cloves , smashed , peeled and minced

B-QTY B-COMMENT B-NAME B-UNIT O I-COMMENT O 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 cup olive oil


Input: Freshly ground black pepper


Input: 2 teaspoons kosher salt


Input: 3/4 cup pine nuts


Input: 2 cups loosely packed basil leaves, chopped

2 cups loosely packed basil leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size red bell peppers, cored, deribbed and cut in 1/4-inch dice

2 medium-size red bell peppers , cored , deribbed and cut in 1/4-inch dice

B-QTY B-COMMENT B-NAME I-NAME I-NAME O 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: 2 small zucchini, cut in 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups chicken broth, or vegetarian broth (see Micro-Tip)

5 cups chicken broth , or vegetarian broth ( see Micro-Tip )

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

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

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


Input: 2 cups millet


Input: 2 medium-size garlic cloves, smashed, peeled and minced

2 medium-size garlic cloves , smashed , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size onion, minced

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


Input: 1/2 cup olive oil


Input: Freshly ground black pepper to tast

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1 pound broccoli rabe, trimmed and cut in 1/2-inch pieces

1 pound broccoli rabe , trimmed and cut in 1/2-inch pieces

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 1/2 cups chicken broth or vegetarian broth (see Micro-Tip)

5$1/2 cups chicken broth or vegetarian broth ( see Micro-Tip )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups medium-size pearl barley


Input: 8 large garlic cloves, smashed, peeled and minced

8 large garlic cloves , smashed , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size onion, minced

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


Input: 1/2 cup olive oil


Input: 1 1/2 teaspoons kosher salt


Input: 6 cups water


Input: Pinch dried thyme


Input: Pinch dried oregano


Input: 1 bay leaf


Input: 2 ounces cabbage, cut in 1/2-inch slices (optional)

2 ounces cabbage , cut in 1/2-inch slices ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce parsley stems


Input: 3 medium-size garlic cloves, smashed, peeled and chopped

3 medium-size garlic cloves , smashed , peeled and chopped

B-QTY B-COMMENT B-NAME B-UNIT O I-COMMENT O 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 1/2 ounces mushrooms, cut in 1/2-inch pieces

1$1/2 ounces mushrooms , cut in 1/2-inch 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: 1/3 cup celery leaves


Input: 2 medium-size carrots, peeled and cut in 1/2-inch pieces

2 medium-size carrots , peeled and cut in 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 1/4 cup chopped cilantro leaves


Input: 1 large tomato, cut in half

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 medium-size onion, cut in half

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: 5 cups chicken broth, homemade or low-sodium canned

5 cups chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 green plantains, peeled and 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: 1 bay leaf


Input: 1 teaspoon ground cumin, plus more to taste

1 teaspoon ground cumin , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 2 ribs celery, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

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: 1 carrot, peeled and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 small mussels, scrubbed, beards removed

24 small mussels , scrubbed , beards removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 cloves roasted garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 4-ounce red snapper fillets

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


Input: 4 lemon slices


Input: 2 teaspoons chopped Italian parsley


Input: 2 teaspoons extra-virgin olive oil


Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

B-QTY B-NAME I-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: 24 littleneck clams, scrubbed


Input: 1/2 cup chopped shallots


Input: 2 1/2 teaspoons olive oil


Input: 2 cups white wine


Input: 2 branches fresh thyme


Input: 2 ripe tomatoes, quartered and cut into 1/8-inch-thick slices

2 ripe tomatoes , quartered and cut into 1/8-inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 baking potatoes, peeled, quartered and cut into 1/8-inch-thick slices

2 baking potatoes , peeled , quartered and cut into 1/8-inch-thick slices

B-QTY B-COMMENT B-NAME O 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

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


Input: 2 medium white onions, peeled, quartered and cut into 1/8-inch-thick slices

2 medium white onions , peeled , quartered and cut into 1/8-inch-thick slices

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

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


Input: 1 avocado


Input: Olive oil spray


Input: 4 pompano fillets (if unavailable, red snapper can be substituted)

4 pompano fillets ( if unavailable , red snapper can be substituted )

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

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


Input: Freshly ground pepper to taste

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


Input: 1/2 cup yellow cornmeal


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

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: Freshly ground pepper to taste

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


Input: 2 teaspoons salt


Input: 1 teaspoon olive oil


Input: 1 cup dried black-eyed peas


Input: 4 cups water


Input: 1 medium-sized red onion, peeled and diced

1 medium-sized red onion , peeled and diced

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: 1 pink grapefruit, peeled and cut into sections between the membranes

1 pink grapefruit , peeled and cut into sections between the membranes

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

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

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


Input: 2 oranges, peeled and cut into sections between the membranes

2 oranges , peeled and cut into sections between the membranes

B-QTY B-NAME O 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups long-grain white rice


Input: 1 cup unsweetened coconut milk


Input: 1 tablespoon fresh lime juice


Input: 4 tablespoons chopped fresh cilantro


Input: 2 jalapenos, seeded and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups water


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced fresh ginger


Input: 2 teaspoons chopped fresh cilantro


Input: 1 teaspoon unsalted butter


Input: 2 cloves 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: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 grouper fillets (if unavailable, red snapper can be substituted)

4 grouper fillets ( if unavailable , red snapper can be substituted )

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

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


Input: 1 large jalapeno, with seeds, minced

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT O 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: 1/3 cup fresh lime juice


Input: 1 tablespoon fresh marjoram leaves


Input: 1 tablespoon ground cumin


Input: 1 tablespoon fresh thyme leaves


Input: 2 tablespoons cinnamon


Input: 1/4 cup Dijon mustard


Input: 1/4 cup tamarind paste


Input: 1/4 cup molasses


Input: 2 Scotch bonnet chilies, halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup cider vinegar


Input: 1 1/4 cups, packed, light-brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red bell peppers, halved, cored and seeded

2 red bell peppers , halved , cored and seeded

B-QTY B-NAME I-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: 4 ripe tomatoes, peeled, seeded and halved

4 ripe tomatoes , peeled , seeded and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced garlic


Input: 1 large sweet onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ripe mangoes, peeled, seeded and chopped

3 ripe mangoes , peeled , seeded and chopped

B-QTY B-COMMENT B-NAME O I-COMMENT O 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 green bell peppers, halved, cored and seeded

2 green bell peppers , halved , cored and seeded

B-QTY B-NAME I-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: Fleur de sel


Input: 4 tablespoons extra-virgin olive oil, plus more for garnish

4 tablespoons extra-virgin olive oil , 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: Kosher salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons thinly sliced chives


Input: 2 tablespoons butter


Input: 1 fresh bay leaf


Input: Fresh lemon juice to taste

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


Input: 22 young beets, about the size of an apricot (Craft uses a combination of red, gold and chiogga beets), trimmed and scrubbed

22 young beets , about the size of an apricot ( Craft uses a combination of red , gold and chiogga beets ) , trimmed and scrubbed

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

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

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


Input: 1 teaspoon grated orange rind


Input: 1/4 cup chopped fresh parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 langoustines or 20 jumbo shrimp, rinsed

20 langoustines or 20 jumbo shrimp , rinsed

B-QTY B-NAME B-COMMENT B-QTY 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 shallot, minced


Input: Vinegar or fresh lemon or lime juice, if necessary

Vinegar or fresh lemon or lime juice , if necessary

B-NAME O I-COMMENT I-COMMENT O 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: 1 tablespoon extra-virgin olive oil, plus more or lemon-flavored olive oil for sprinkling on langoustines

1 tablespoon extra-virgin olive oil , plus more or lemon-flavored olive oil for sprinkling on langoustines

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

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


Input: Kosher salt and freshly ground black pepper

B-COMMENT B-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: 1 teaspoon ground cumin


Input: 1/4 teaspoon cayenne, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups freshly squeezed orange juice

1$1/2 cups freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 2 pounds country-style pork ribs, or boneless steaks cut from shoulder, about 3/4 to 1 inch thick

2 pounds country-style pork ribs , or boneless steaks cut from shoulder , about 3/4 to 1 inch thick

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

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Input: 1/4 cup chopped fresh ginger


Input: 1 1/2 cups water


Input: 2 teaspoons cassia buds or 3/4 teaspoon broken stick cinnamon tied in cheesecloth

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

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Input: 1 cup light brown sugar


Input: 1 cup granulated sugar


Input: 1 lemon cut in two the long way and sliced thin and pitted

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

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Input: A few whole cloves


Input: 1 quart washed and stemmed cherry tomatoes, the smaller the better

1 quart washed and stemmed cherry tomatoes , the smaller the better

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

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Input: A piece of fresh ginger about the size of an olive

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

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Input: 8 ripe bananas, about medium size

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

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Input: 3 cups granulated sugar


Input: 3 cups water


Input: 3 3-inch sticks cinnamon


Input: 1 tablespoon minced onion


Input: 1 cup white wine vinegar or white vinegar

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

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Input: 3 lemons, about medium size

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 3 cups stemmed seedless grapes (see note)

3 cups stemmed seedless grapes ( see note )

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

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Input: 1 1/2 cups granulated sugar


Input: 2 tablespoons white wine vinegar


Input: 1 tablespoon flat-leaf parsley


Input: 3 tablespoons drained capers


Input: 1/2 cup pitted Greek or Italian black olives, coarsely chopped

1/2 cup pitted Greek or Italian black olives , coarsely chopped

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

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Input: 2 cans (6 to 6 1/2 ounces each) imported tuna in olive oil

2 cans ( 6 to 6$1/2 ounces each ) imported tuna in olive oil

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

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Input: 1 cup finely chopped onion


Input: 1/2 cup finely chopped fresh fennel

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

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Input: 6 cloves garlic, sliced thin

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

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Input: 2 cups finely chopped ripe plum tomatoes

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

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Input: 1/2 cup dry bread crumbs


Input: 1 pound farfalle


Input: 4 tablespoons extra-virgin olive oil


Input: 1/2 cup chopped onion


Input: 4 cloves garlic, minced


Input: 1/2 teaspoon hot red pepper flakes (or to taste)

1/2 teaspoon hot red pepper flakes ( or to taste )

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

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Input: 3 cups coarsely chopped ripe or well-drained canned tomatoes

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

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Input: 1 tablespoon minced flat-leaf parsley


Input: 1/2 cup freshly grated Parmesan cheese

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

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Input: 4 ounces shredded mozzarella cheese


Input: Freshly ground black pepper


Input: 1 pound farfalle


Input: 4 tablespoons extra-virgin olive oil


Input: Salt


Input: 1 tablespoon soy sauce


Input: 1 tablespoon slivered fresh basil


Input: Freshly grated Parmesan cheese


Input: 1 eggplant, about 1 1/2 pounds

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

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Input: 3 cloves garlic, chopped


Input: Salt and freshly ground black pepper

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

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Input: 1/2 cup chicken or mushroom stock

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

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Input: 1 pound baby artichokes


Input: Juice of 1 lemon


Input: 1 pound small new potatoes


Input: 1 pound farfalle


Input: 1/2 pound fresh cremini, porcini or white mushrooms, or morels

1/2 pound fresh cremini , porcini or white mushrooms , or morels

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

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Input: 3 tablespoons extra-virgin olive oil


Input: 2 ounces Tio Pepe dry sherry

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

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Input: Lemon wedge


Input: Dash of freshly grated horseradish


Input: Dash of black pepper


Input: Dash of Tabasco


Input: 4 ounces Mott's Clamato juice


Input: Dash each of celery salt,black pepper,Tabasco and freshly grated horseradish

Dash each of celery salt , black pepper , Tabasco and freshly grated horseradish

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Input: Freshly ground pepper to taste

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


Input: 2 tablespoons finely chopped parsley


Input: 3 yams, about 1 3/4 pounds

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

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Input: Corn, peanut or vegetable oil for deep-frying, about 8 cups

Corn , peanut or vegetable oil for deep-frying , about 8 cups

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

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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

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Input: Salt to taste if desired

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


Input: 1 tablespoon tomato paste


Input: 1 cup dry red wine


Input: 1/2 cup fresh or canned beef broth

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

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Input: 1 tablespoon flour


Input: 3 tablespoons finely chopped shallots


Input: 3/4 pound mushrooms


Input: 5 tablespoons butter


Input: 6 6-to-8-ounce cod fillets


Input: 2 kidneys, about 1 pound each, without external surface fat

2 kidneys , about 1 pound each , without external surface fat

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

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Input: 2 tablespoons fresh rosemary


Input: 1/8 teaspoon chili -pepper flakes


Input: 2 14 1/2-ounce cans stewed tomatoes, drained

2 14$1/2-ounce cans stewed tomatoes , drained

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

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Input: 1/2 cup oil-cured black olives, pitted

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

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Input: 4 cloves of garlic, peeled

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Input: 2 1/2 teaspoons kosher salt


Input: 1/2 teaspoon coarsely ground black pepper

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Input: 1 pound dried white beans


Input: 1 tablespoon olive oil


Input: 5 ounces linguica sausage (or chorizo), minced

5 ounces linguica sausage ( or chorizo ) , minced

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

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Input: 2 onions, minced


Input: 1 tablespoon heavy cream


Input: 1 pinch sugar


Input: 2 medium leeks, white only, cut into thin strips, 2 inches long

2 medium leeks , white only , cut into thin strips , 2 inches long

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

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Input: 1 stem fresh thyme


Input: 3 medium shallots, minced

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


Input: 1 bottle good Italian red wine

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

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Input: 1 ounce black truffle, sliced very thin

1 ounce black truffle , sliced very thin

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

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Input: 1 small onion, chopped


Input: 2 medium baking potatoes, peeled and cut into 1/2-inch dice

2 medium baking potatoes , peeled and cut into 1/2-inch dice

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

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Input: 4 quarts chicken broth


Input: 8 ounces kale, stemmed, rinsed and coarsely chopped to make 6 cups

8 ounces kale , stemmed , rinsed and coarsely chopped to make 6 cups

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

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Input: 4 8-ounce cod fillets


Input: Freshly ground black pepper to taste

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

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Input: 2 3/4 teaspoons kosher salt


Input: 2 large baking potatoes, peeled and sliced thin lengthwise

2 large baking potatoes , peeled and sliced thin lengthwise

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

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Input: 4 cups vegetable oil


Input: 1 pound boneless, skinless salt cod

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

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Input: 1 tablespoon olive oil


Input: 1 pound linguica sausage (or chorizo), cut into 1/2-inch disks

1 pound linguica sausage ( or chorizo ) , cut into 1/2-inch disks

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

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Input: 12 tablespoons unsalted butter, room temperature, cut into 12 pieces

12 tablespoons unsalted butter , room temperature , cut into 12 pieces

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

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Input: 1/2 teaspoon chili-pepper flakes


Input: 1/2 cup fresh mint, minced

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

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Input: 2 bay leaves


Input: 3 eggs, separated


Input: 1 tablespoon kosher salt, or to taste

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

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Input: 1 pinch nutmeg


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 pound boneless, skinless salt cod

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

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Input: 3 medium baking potatoes, peeled and cut into 1/2-inch cubes

3 medium baking potatoes , peeled and cut into 1/2-inch cubes

B-QTY 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 medium onion, minced

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


Input: 1 teaspoon chopped parsley


Input: Freshly ground black pepper to taste

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

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Input: 1/2 cup heavy cream


Input: 1 teaspoon kosher salt


Input: 6 medium garlic cloves, minced

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Input: 1/2 cup extra-virgin olive oil


Input: 1 pound boneless, skinless salt cod

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

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Input: 2 medium baking potatoes, peeled, cut in 2-inch chunks, boiled until tender and mashed with a fork

2 medium baking potatoes , peeled , cut in 2-inch chunks , boiled until tender and mashed with a fork

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

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

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

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Input: 2 teaspoons Demerara or turbinado sugar

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

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Input: 1 tablespoon vanilla extract


Input: 1 cup sour cream


Input: 1 large egg


Input: 1/2 teaspoon baking soda


Input: 12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes

12 tablespoons ( 1$1/2 sticks ) cold butter , cut into 1/2-inch cubes

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

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


Input: 1 teaspoon baking powder


Input: 2 cups plus 2 tablespoons flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil, for pan


Input: 3/4 cup sugar


Input: 2 teaspoons vanilla extract


Input: 2 teaspoons cornstarch


Input: 1 tablespoon honey


Input: 3 tablespoons strawberry jam


Input: 8 ounces strawberries


Input: 1 tablespoon crushed black peppercorns


Input: 1 tablespoon Maldon or other sea salt

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

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Input: 2 tablespoons fresh rosemary leaves, roughly chopped

2 tablespoons fresh rosemary leaves , roughly chopped

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

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Input: 2 jalapeños, seeded and slivered

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Input: 1 4-pound chicken


Input: 2 cups buttermilk


Input: 1/4 cup plus 2 tablespoons vegetable oil

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Input: 2 cloves garlic, lightly crushed

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Input: 3 small bell peppers, slivered

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Input: Salt and cayenne to taste

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


Input: 1 skirt steak, about 1 to 1 1/2 pounds, well trimmed

1 skirt steak , about 1 to 1$1/2 pounds , well trimmed

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

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Input: 2 tablespoons minced cilantro leaves, plus sprigs for garnish

2 tablespoons minced cilantro leaves , plus sprigs 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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Input: 3 tablespoons extra virgin olive oil

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Input: 1 large clove garlic, grated

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Input: 1 teaspoon ground cumin


Input: 1 teaspoon tomato paste


Input: 1/4 cup tequila, preferably añejo

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Input: Juice of 1 lime


Input: 1 tablespoon chopped parsley


Input: Salt and freshly ground black pepper

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

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Input: 2 large cloves garlic, minced

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Input: 6 ounces large shiitake mushrooms, stems removed

6 ounces large shiitake mushrooms , stems removed

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

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Input: 4 tablespoons unsalted butter


Input: 12 pita breads, split and warmed (optional)

12 pita breads , split and warmed ( optional )

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Input: 2 tablespoons finely chopped garlic


Input: 1 cup plain yogurt


Input: 1 head elephant garlic, peeled and blanched

1 head elephant garlic , peeled and blanched

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Input: 1 pound small white onions, peeled and blanched

1 pound small white onions , peeled and blanched

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

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Input: 1 large red bell pepper, seeded and cut in squares

1 large red bell pepper , seeded and cut in squares

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Input: 1 large green bell pepper, seeded and cut in squares

1 large green bell pepper , seeded and cut in squares

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

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Input: 2 tablespoons plus 1/4 cup minced fresh mint

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Input: 1 teaspoon plus 1 tablespoon lemon juice

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Input: Salt and freshly ground black pepper

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Input: 12 to 14 sprigs fresh herbs: parsley, oregano, dill, tarragon, and/ or thyme parsley, oregano, dill, tarragon, and/ or thyme (about 1/4 cup)

12 to 14 sprigs fresh herbs: parsley , oregano , dill , tarragon , and/ or thyme parsley , oregano , dill , tarragon , and/ or thyme ( about 1/4 cup )

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

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Input: 1 tablespoon cornstarch


Input: Green onions and bean sprouts for garnish (optional)

Green onions and bean sprouts for garnish ( optional )

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

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Input: 3 pounds lean beef, pork, lamb or venison suitable for grilling

3 pounds lean beef , pork , lamb or venison suitable for grilling

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

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Input: 1/2 cup minced fresh chives


Input: 1 teaspoon Worcestershire sauce


Input: 1 teaspoon Dijon-style mustard


Input: 1/4 cup brown sugar


Input: 3/4 cup olive oil


Input: 4 large cloves garlic, peeled

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Input: 1/2 cup red-wine vinegar


Input: 1 tablespoon minced cilantro


Input: 1/2 teaspoon Chinese five-spice powder


Input: 2 pounds boneless chicken thighs


Input: Juice from 1 medium orange

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Input: 1/2 cup mirin (Japanese rice wine)

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

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Input: 1/4 cup brown sugar


Input: 1 1/2 teaspoons minced garlic


Input: 1 cup soy sauce


Input: 4 small or 2 large zucchini

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

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Input: Coarse salt


Input: Pizza dough (see recipe)

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Input: 2 or 3 sweet Italian sausages, meat removed from the casing and crumbled

2 or 3 sweet Italian sausages , meat removed from the casing and crumbled

B-QTY B-COMMENT B-RANGE_END 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: 1/2 cup minced bacon


Input: Kernels from 4 ears of corn

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

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Input: 6 cups loosely packed arugula, measured after washing, drying and shredding

6 cups loosely packed arugula , measured after washing , drying and shredding

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

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Input: Pizza dough (see recipe)

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Input: 1/2 cup coarsely chopped or torn basil

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

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Input: 1/2 cup freshly grated Parmesan


Input: 1/2 cup freshly grated pecorino Romano

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

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Input: 1/2 cup shredded or cubed fontina or taleggio

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

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Input: 1/2 cup shredded or cubed mozzarella

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

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Input: Pizza dough (see recipe)

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NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup coarsely chopped or torn basil

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

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Input: 1 cup freshly grated Parmesan


Input: Pizza dough (see recipe)

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NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Coarse salt


Input: 2 large or 4 small green tomatoes

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

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Input: 2 teaspoons minced garlic


Input: Olive oil as needed


Input: 20 black olives like calamata, pitted and chopped

20 black olives like calamata , pitted and chopped

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

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Input: 1 medium red onion or 4 shallots, peeled and chopped

1 medium red onion or 4 shallots , peeled and chopped

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

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Input: 4 or 5 ripe tomatoes

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Input: Coarse salt


Input: Pizza dough (see recipe)

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Input: 2 tablespoons olive oil


Input: 1 to 1 1/4 cups water


Input: 2 teaspoons coarse sea or kosher salt, plus extra for sprinkling

2 teaspoons coarse sea or kosher salt , plus extra for sprinkling

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

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