Input: 2 small beets, peeled and cut into 1/2-inch dice

2 small beets , peeled and cut into 1/2-inch dice

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: 3 medium onions, chopped into 1/2-inch pieces

3 medium onions , chopped into 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 cloves garlic, minced


Input: Red wine vinegar, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh parsley


Input: Dijon mustard, for serving


Input: 6 tablespoons butter or 3 tablespoons butter and 3 tablespoons olive oil

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

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Input: 1/2 teaspoon freshly ground black pepper, plus additional

1/2 teaspoon freshly ground black pepper , plus additional

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

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Input: 1 teaspoon kosher salt, plus additional

1 teaspoon kosher salt , plus additional

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

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Input: 5 sprigs fresh thyme, tied with kitchen string

5 sprigs fresh thyme , tied with kitchen string

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

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Input: 1 pound French green lentils, rinsed

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

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Input: 2 pounds fully cooked pork sausage such as French garlic sausage (see note), sliced 1 1/4-inch thick

2 pounds fully cooked pork sausage such as French garlic sausage ( see note ) , sliced 1$1/4-inch thick

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

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Input: 1 celery rib, sliced


Input: 2 garlic cloves, peeled; 1 finely chopped, 1 halved

2 garlic cloves , peeled; 1 finely chopped , 1 halved

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

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Input: 1 large white onion, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil


Input: 4 tablespoons blackberry jam


Input: Crème fraîche or sour cream, for serving (optional)

Crème fraîche or sour cream , for serving ( optional )

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

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Input: 4 Golden Delicious apples, peeled and cored

4 Golden Delicious apples , peeled and cored

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

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Input: 2 tablespoons unsalted butter


Input: Coarse sea salt, for sprinkling

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

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Input: 3/4 cup grated Gruyère cheese (about 3 ounces)

3/4 cup grated Gruyère cheese ( about 3 ounces )

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 unsalted butter


Input: Freshly ground black pepper


Input: 1/2 teaspoon kosher salt


Input: 1 egg yolk, slightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 3 large eggs


Input: 1/2 cup whole milk


Input: 1/2 cup all-purpose flour


Input: 1/2 tablespoon kosher salt


Input: 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cubed

3/4 cup ( 1$1/2 sticks ) unsalted butter , chilled and cubed

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

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Input: 1 tablespoon unsalted butter


Input: 1 medium yellow onion, peeled, halved and thinly sliced

1 medium yellow onion , peeled , halved and thinly sliced

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

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Input: 1/4 cup fresh chopped parsley


Input: 3 garlic cloves, peeled


Input: Freshly ground black pepper


Input: 4 1/2 cups all-purpose flour


Input: Pinch kosher salt


Input: 2 pounds pumpkin (sugar or cheese, for example) or butternut squash, peeled, seeded and cubed

2 pounds pumpkin ( sugar or cheese , for example ) or butternut squash , peeled , seeded and cubed

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


Input: Salt, optional


Input: 1/2 teaspoon cinnamon


Input: 1 pound frozen lima beans


Input: 1/2 cup chopped fresh dill


Input: 1/3 cup chopped fresh coriander


Input: 1 cup nonfat or low-fat plain yogurt

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

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Input: 1 tablespoon canola oil


Input: 1 very large onion, about a pound, finely chopped

1 very large onion , about a pound , finely chopped

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

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Input: 12 ounces lean boneless lamb, trimmed of all fat and cut into cubes

12 ounces lean boneless lamb , trimmed of all fat and cut into cubes

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

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Input: 2 cups water


Input: 1 cup long-grain rice


Input: 1/4 teaspoon turmeric


Input: 4 thick slices day-old good bread

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fruity red wine, like a young Brunello, pinot noir, or Chianti

2 cups fruity red wine , like a young Brunello , pinot noir , or Chianti

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

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Input: Grated pecorino or other hard cheese for garnish Chopped fresh parsley leaves for garnish

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

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Input: 4 eggs, removed from the shell

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

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Input: Extra virgin olive oil as needed

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

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Input: 2 cloves garlic, lightly crushed

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

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Input: 1/2 teaspoon salt


Input: 1/2 cup grated semihard cheese, like Gruyère, Comté or Emmenthal

1/2 cup grated semihard cheese , like Gruyère , Comté or Emmenthal

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

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Input: 1/2 cup grated Parmesan


Input: 8 eggs


Input: 1/3 cup chopped fresh cilantro leaves

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

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Input: 2 cups cream, half-and-half or milk

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

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Input: 1 sprig thyme, optional


Input: 1 clove garlic, optional


Input: 3 eggs plus 2 yolks

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


Input: Pinch cayenne


Input: Salt and pepper to taste

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


Input: 1 jalapeño or other fresh chile, stemmed, seeded and minced, or to taste

1 jalapeño or other fresh chile , stemmed , seeded and minced , or to taste

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

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Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1/2 cup trimmed and roughly chopped scallions

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

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Input: 1/2 teaspoon kosher salt


Input: 3 large eggs


Input: 3/4 cup heavy cream


Input: 4 ounces grated extra-sharp New York cheddar cheese (about 1 cup)

4 ounces grated extra-sharp New York cheddar cheese ( about 1 cup )

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

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


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 onions, chopped


Input: 1 tablespoon minced garlic


Input: 3 dried chilies, optional

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


Input: 3 sprigs thyme or rosemary


Input: 8 eggs


Input: 3 cups chopped tomatoes (canned are fine)

3 cups chopped tomatoes ( canned are fine )

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

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Input: Salt and pepper


Input: Chopped parsley leaves for garnish

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


Input: 3 tablespoons butter or neutral oil, like corn or canola

3 tablespoons butter or neutral oil , like corn or canola

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

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Input: 3 tablespoons extra virgin olive oil

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

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Input: 1 1/2 ounces pancetta, diced


Input: 2/3 cup chopped shallots


Input: 1/3 cup chopped celery


Input: 3/4 cup panko


Input: 2 1/2 cups chicken stock


Input: 1 Granny Smith apple, peeled and diced

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

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Input: 6 sage leaves, minced


Input: Salt and ground black pepper


Input: 6 poussins


Input: 8 celery stalks


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 1/2 pounds yellow onions, peeled, trimmed, halved lengthwise, thinly sliced (about 4 1/2 cups)

1$1/2 pounds yellow onions , peeled , trimmed , halved lengthwise , thinly sliced ( about 4$1/2 cups )

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

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


Input: 4 ounces Saltine crackers (about 36)

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

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Input: 12 tablespoons unsalted butter


Input: 2 tablespoons sherry vinegar, or more, to taste

2 tablespoons sherry vinegar , or more , to taste

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: 1/4 cup small capers


Input: 1 teaspoon fresh rosemary leaves


Input: 1 pound small fresh white or cremini mushrooms, the smaller the better, or 1 pound larger mushrooms, quartered

1 pound small fresh white or cremini mushrooms , the smaller the better , or 1 pound larger mushrooms , quartered

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

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


Input: 1 large sweet red pepper, cored and cut in thin slivers

1 large sweet red pepper , cored and cut in thin slivers

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

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Input: 1 1/2 pounds chorizo sausage


Input: 3 cloves garlic, slivered


Input: 4 tablespoons extra-virgin olive oil, or more, to taste

4 tablespoons extra-virgin olive oil , or more , to taste

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

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Input: 1 tablespoon grated fresh orange zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry red wine


Input: 1 ounce passion fruit purée


Input: Large pinch hot red pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 garlic cloves, sliced


Input: 1/3 cup extra-virgin olive oil


Input: Coarse salt


Input: 1 pound medium shrimp (about 40), peeled and deveined

1 pound medium shrimp ( about 40 ) , peeled and deveined

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

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


Input: Orange twist


Input: 1 ounce orange juice


Input: 1/8 teaspoon salt, optional


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 1/2 ounces pisco


Input: 8 ounces ripe field tomatoes


Input: 8 oil-cured black olives


Input: 1 tablespoon fresh oregano


Input: 1 tablespoon olive oil


Input: 2 tablespoons balsamic vinegar


Input: 8 ounces whole red peppers or 7 ounces ready-cut chopped peppers (1 to 1 1/2 cups)

8 ounces whole red peppers or 7 ounces ready-cut chopped peppers ( 1 to 1$1/2 cups )

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

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


Input: 16 ounces tiny new potatotes


Input: 1 tablespoon reduced-sodium soy sauce


Input: 1 teaspoon ground coriander


Input: 3 medium-large ripe tomatoes, coarsely chopped

3 medium-large ripe tomatoes , coarsely chopped

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

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Input: 1/2 cup bulgur


Input: 8 ounces boneless leg of lamb

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

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Input: 1 tablespoon fresh or frozen ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 1 teaspoon brown sugar


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Hungarian sweet paprika


Input: 1 teaspoon ground cumin


Input: 1/4 cup raisins


Input: 1 pound ground turkey breast meat

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

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Input: 1/4 pound mushrooms, coarsely chopped

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

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Input: 1/4 cup imported black olives in brine, pitted, French, Greek or Italian

1/4 cup imported black olives in brine , pitted , French , Greek or Italian

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

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

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


Input: Crushed red pepper to taste (approximately 1/4 teaspoon)

Crushed red pepper to taste ( approximately 1/4 teaspoon )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped fresh parsley leaves, optional

1/2 cup chopped fresh parsley leaves , optional

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

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Input: 2 tablespoons oil


Input: 2 medium-size onions, chopped

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


Input: 2 medium-size red, yellow or orange bell peppers, chopped

2 medium-size red , yellow or orange bell peppers , chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: Salt and pepper


Input: 2 ounces French or Italian bread

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

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Input: 1 cup milk or stock


Input: 4 ounces walnuts, about 1 cup

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

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Input: 1 small clove garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup walnut, hazelnut or olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Paprika or chili powder to taste

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

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Input: 1 bay leaf


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons dried marjoram


Input: 1 large onion, chopped

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


Input: 1 chicken, cut into serving pieces (legs and thighs should be severed at the joint)

1 chicken , cut into serving pieces ( legs and thighs should be severed at the joint )

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

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Input: 1/4 teaspoon salt, or to taste

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

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Input: 2 tablespoons white vinegar


Input: 3 cups water


Input: 5 ounces lean ham, cut into bite-size cubes

5 ounces lean ham , cut into bite-size cubes

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Input: 2 ribs celery, sliced thin

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Input: 1 1/2 tablespoons olive oil


Input: 1 cup green lentils


Input: 3 cloves garlic, minced


Input: 1/2 teaspoon sweet paprika, plus extra for garnish

1/2 teaspoon sweet paprika , plus extra for garnish

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

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Input: 2 teaspoons cumin seed


Input: 1/2 cup chopped cilantro


Input: 2 cups water


Input: 3/4 teaspoon salt or to taste

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

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Input: 2 cups no-salt-added chicken stock


Input: 1 cup long-grain rice


Input: 1 1/2 teaspoons hot paprika, plus extra for garnish

1$1/2 teaspoons hot paprika , plus extra for garnish

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

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

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Input: 1 large potato, peeled and diced

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Input: 2 tablespoons olive oil


Input: 2 carrots, diced


Input: 2 cups chopped onions


Input: 5 tablespoons olive oil


Input: 1/4 cup fresh cilantro


Input: 1/4 teaspoon salt or to taste

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Input: Freshly ground pepper to taste

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


Input: 1 cup mung dal (dried split yellow mung beans)

1 cup mung dal ( dried split yellow mung beans )

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

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Input: 1 teaspoon coriander seed


Input: 1/2 teaspoon fenugreek


Input: 1/2 teaspoon hot pepper flakes


Input: 1 tablespoon tamarind paste


Input: 3 cloves garlic


Input: 1/3 cup balsamic vinegar, plus 1 tablespoon

1/3 cup balsamic vinegar , plus 1 tablespoon

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Input: 8 pitted prunes


Input: 2 carrots, chopped fine


Input: 1 rib celery, chopped fine

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Input: 1 tablespoon Dijon mustard


Input: 2 cups dry red kidney beans

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

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Input: 1 large onion, chopped fine

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

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Input: 3/4 cup finely chopped onion


Input: 1/2 cup dry white wine


Input: 1 bay leaf


Input: 4 parsley sprigs


Input: 3 tablespoons extra-virgin olive oil


Input: 6 eggs, as needed


Input: Chopped parsley, for garnish

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


Input: Freshly grated Parmesan cheese


Input: Crusty bread, optional


Input: 1 pound fresh, unblemished small okra

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

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Input: 2 tablespoons olive oil


Input: Red-pepper flakes


Input: Salt and freshly ground black pepper

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

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Input: 4 loin pork chops, about 2 pounds (or 4 8-ounce pork chops)

4 loin pork chops , about 2 pounds ( or 4 8-ounce pork chops )

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 teaspoon paprika


Input: 2 teaspoons peanut, vegetable or corn oil

2 teaspoons peanut , vegetable or corn oil

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Input: 1/2 cup heavy cream


Input: 1/4 teaspoon dried thyme


Input: 2 teaspoons kosher salt


Input: Freshly ground black pepper


Input: 1/4 teaspoon dried sage


Input: 1 head garlic, separated into cloves and peeled

1 head garlic , separated into cloves and peeled

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Input: Freshly ground black pepper


Input: 1 tablespoon kosher salt


Input: Freshly ground black pepper


Input: 1 cup chicken broth


Input: 2 tablespoons cornstarch dissolved in 1/4 cup cold water

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

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Input: 3/4 pound asparagus, trimmed, peeled and cut in 1 1/2-inch pieces, about 2 cups

3/4 pound asparagus , trimmed , peeled and cut in 1$1/2-inch pieces , about 2 cups

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

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Input: 2 tablespoons minced fresh dill


Input: 2 tablespoons fresh lemon juice


Input: Kosher salt


Input: 1 1/2 teaspoons minced fresh dill


Input: 2 half chicken breasts, skinned and boned

2 half chicken breasts , skinned and boned

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Input: 10 spears asparagus, trimmed and peeled

10 spears asparagus , trimmed and peeled

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Input: 1 1/2 teaspoons fresh lemon juice


Input: Fresh ground black pepper


Input: 1/4 cup chicken broth


Input: 1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon cold water

1$1/2 teaspoons cornstarch , dissolved in 1 tablespoon cold water

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

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Input: 1 cup chicken broth, canned or fresh

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

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Input: 2 tablespoons cornstarch, dissolved in 1/4 cup cold water

2 tablespoons cornstarch , dissolved in 1/4 cup cold water

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

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Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons minced fresh dill


Input: 1 tablespoon kosher salt


Input: 6 shallots, peeled and cut crosswise three times

6 shallots , peeled and cut crosswise three times

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

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Input: 1 teaspoon coriander seeds, optional

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Input: 3/4 pound asparagus, trimmed, peeled and cut in 1 1/2 inch pieces, about 2 cups

3/4 pound asparagus , trimmed , peeled and cut in 1$1/2 inch pieces , about 2 cups

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

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Input: 1 2 1/2-pound chicken, cut up, backbone and wing tips reserved for broth

1 2$1/2-pound chicken , cut up , backbone and wing tips reserved for broth

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

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Input: Minced parsley, cilantro or dill for garnish, optional

Minced parsley , cilantro or dill for garnish , optional

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Input: 2 tablespoons butter (preferred) or olive oil

2 tablespoons butter ( preferred ) or olive oil

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Input: 1 tablespoon olive oil


Input: 1 1/2 pounds cod or other mild white fish

1$1/2 pounds cod or other mild white fish

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Input: Salt to taste


Input: Cayenne pepper to taste


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 1/4 cups tangerine juice (from at least 1 1/2 pounds tangerines) and zest of the fruit

1$1/4 cups tangerine juice ( from at least 1$1/2 pounds tangerines ) and zest of the fruit

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

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Input: 1 teaspoon capers, optional


Input: 4 tablespoons olive oil


Input: 1 pound canned or fresh tomatoes

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

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Input: 1 piece orange peel, optional

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Input: 1 bay leaf


Input: 1 teaspoon oregano


Input: 1 cup dry red wine


Input: 1 cup water


Input: 1 carrot, sliced thin, optional

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Input: 1 onion, chopped


Input: 2 cloves garlic, sliced


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 pound cooked medium-size shrimp, peeled and deveined

1 pound cooked medium-size shrimp , peeled and deveined

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Input: 1 small onion, sliced


Input: 4 allspice berries, crushed


Input: 1 Scotch bonnet chili, seeded

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Input: 1 clove garlic, minced


Input: 2 cups distilled white vinegar


Input: Salt and pepper


Input: 8 shoulder lamb chops


Input: 1 tablespoon sugar


Input: 2 cups fresh mint leaves, washed and well dried

2 cups fresh mint leaves , washed and well dried

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Input: 1 fresh or dried habanero or other chili, to taste

1 fresh or dried habanero or other chili , to taste

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Input: 1 cup plain, whole-milk yogurt

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

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Input: 1 piece fresh ginger, about 1 inch long, peeled and roughly chopped

1 piece fresh ginger , about 1 inch long , peeled and roughly chopped

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Input: 1 clove garlic, peeled


Input: 1/2 teaspoon freshly ground black pepper, more to taste

1/2 teaspoon freshly ground black pepper , more to taste

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

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Input: 2 cups dry white wine such as pinot grigio

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Input: 1 pint heavy cream


Input: 1 small bunch of chives, thinly sliced

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Input: Croutons for garnish (optional)

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Input: Juice of 2 limes


Input: 1 teaspoon kosher salt, more to taste

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Input: 3 pounds yellow onions, peeled, trimmed, halved lengthwise and thinly sliced

3 pounds yellow onions , peeled , trimmed , halved lengthwise and thinly sliced

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

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Input: 1/2 pound (16 tablespoons) unsalted butter

1/2 pound ( 16 tablespoons ) unsalted butter

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Input: 1/4 cup extra virgin olive oil

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Input: 1/2 teaspoon chopped garlic


Input: 1 tablespoon minced fresh tarragon or any fresh herb of your choice

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Input: 2 tablespoons minced parsley


Input: 2 tablespoons minced fresh basil


Input: 2 tablespoons minced fresh chives


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon white-wine vinegar


Input: Salt and freshly ground white pepper to taste

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Input: 1 cup vegetable or olive oil

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Input: 2 tablespoon minced scallions


Input: Salt to taste


Input: 6 lemon wedges


Input: Mayonnaise with fresh herbs (see recipe)

Mayonnaise with fresh herbs ( see recipe )

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Input: 1 large egg yolk


Input: 1/2 cup heavy cream


Input: 1 1/2 teaspoons salt


Input: 1/8 teaspoon freshly ground pepper


Input: Juice of 1/2 orange


Input: 1 cup rinsed and chopped watercress

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Input: 1 tablespoon minced chives


Input: 2 pounds squid, about 4 cups, cleaned (your fish market can do this)

2 pounds squid , about 4 cups , cleaned ( your fish market can do this )

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 I-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 cup buttermilk


Input: 2 cups all-purpose flour


Input: 1 teaspoon freshly ground black pepper

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Input: Vegetable oil sufficient in quantity to fill the fryer (check manufacturer's instructions)

Vegetable oil sufficient in quantity to fill the fryer ( check manufacturer's instructions )

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Input: 2 pounds all-purpose potatoes, peeled and cut into 1/2-inch cubes

2 pounds all-purpose potatoes , peeled and cut into 1/2-inch cubes

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Input: 1 medium-size sweet potato, peeled and cut into 1/2-inch cubes

1 medium-size sweet potato , peeled and cut into 1/2-inch cubes

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Input: 1 clove garlic, minced


Input: 1/4 cup sweet butter


Input: 2 tablespoons curry powder


Input: 3 medium-size leeks, rinsed and separated into white and green portions, both minced

3 medium-size leeks , rinsed and separated into white and green portions , both minced

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Input: 5 cups water


Input: 1 2 1/2-pound live lobster


Input: 1/2 cup finely chopped scallions


Input: 2 tablespoons sugar


Input: 1 teaspoon celery seed


Input: 1/3 cup cider vinegar


Input: 1/8 teaspoon freshly ground pepper


Input: 2 teaspoons dry mustard


Input: 3 tablespoons all-purpose flour


Input: 2 cups chicken broth


Input: 1/4 pound thick-sliced bacon, cut into 1/2-inch pieces

1/4 pound thick-sliced bacon , cut into 1/2-inch pieces

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Input: 3 eggs, separated


Input: 1/4 cup heavy cream


Input: 1/2 cup Italian sausage meat


Input: 1/4 cup prosciutto, cut into 1/2-inch strips

1/4 cup prosciutto , cut into 1/2-inch strips

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Input: 1 teaspoon Cognac


Input: 1/2 cup minced onion


Input: 1 pound all-purpose potatoes, peeled and grated, about 2 cups

1 pound all-purpose potatoes , peeled and grated , about 2 cups

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

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Input: 1/2 teaspoon salt


Input: 1/8 teaspoon freshly ground pepper


Input: 1 cup grated celery root


Input: 5 cups cold water


Input: 1 3/4 teaspoons salt


Input: 1 1/2 tablespoons vegetable oil, for frying

1$1/2 tablespoons vegetable oil , for frying

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

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Input: 2 pounds Red Bliss potatoes unpeeled and quartered

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

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Input: 3/4 cup plus 1 1/2 tablespoons heavy whipping cream

3/4 cup plus 1$1/2 tablespoons heavy whipping cream

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Input: 7 ounces milk chocolate, roughly chopped

7 ounces milk chocolate , roughly chopped

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

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Input: 2 1/2 tablespoons good-quality salted butter

2$1/2 tablespoons good-quality salted butter


Input: 2 cups whole milk


Input: 10 egg yolks


Input: 1/2 teaspoon fleur de sel, plus more for serving

1/2 teaspoon fleur de sel , plus more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup granulated sugar


Input: 1/4 cup plus 1 1/2 teaspoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup cake flour


Input: 2 eggs


Input: 3/4 cup plus 1/2 cup sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons light corn syrup


Input: 2 cups cream, preferably organic

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

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Input: Pinch of fleur de sel


Input: 4 tablespoons unsalted butter


Input: 1/4 cup milk


Input: 1/3 cup cream


Input: 1 1/2 tablespoons butter


Input: 1 cup plus 2 tablespoons sugar

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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: 1/4 cup finely chopped Italian parsley

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

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Input: 1/4 cup finely chopped basil


Input: 1 1/2 cups chicken broth


Input: 1 cup Texmati or basmati rice

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

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Input: 1/4 cup chopped red onions


Input: 1/2 cup diced tomatoes


Input: 1/3 cup chopped red or yellow peppers

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Input: 1/2 cup chopped celery


Input: 6 tablespoons extra-virgin olive oil


Input: 2 tablespoons Sherry vinegar


Input: 1/4 cup flour


Input: 1/4 cup sugar


Input: 1/4 stick butter


Input: 4 cloves garlic


Input: 2 tablespoons dry vermouth


Input: 2 tablespoons horseradish


Input: 3/4 cup mayonnaise, preferably homemade

3/4 cup mayonnaise , preferably homemade

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

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Input: 1/4 cup heavy cream if available, or evaporated milk

1/4 cup heavy cream if available , or evaporated milk

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: 4 boneless bluefish fillets, about 1 1/4 pounds

4 boneless bluefish fillets , about 1$1/4 pounds

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

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Input: 2 tablespoons fresh tarragon, if available, or 1/2 teaspoon dried

2 tablespoons fresh tarragon , if available , or 1/2 teaspoon dried

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

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Input: 1/4 teaspoon vanilla


Input: Fresh plums or fruit of the season

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

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Input: 1 egg or 2 yolks

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


Input: 1/4 cup cold water


Input: 3/4 teaspoon salt


Input: 1/2 cup softened butter


Input: 1 3/4 cup flour


Input: 3 cloves garlic


Input: 4 stems fresh parsley, chopped

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

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Input: 1/2 cup chopped fresh basil


Input: Olive oil


Input: 4 medium eggplants


Input: Salt, pepper and fresh thyme to taste

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

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Input: 1 red pepper


Input: 1 green pepper


Input: 4 onions


Input: 6 big ripe tomatoes


Input: 6 zucchini


Input: 2 Cups Parmesian Cheese


Input: 2 cups olive oil


Input: 1 1/2 cups walnuts


Input: 1 quart fresh raspberries


Input: Sugar to taste


Input: 2 to 3 cups fresh mint, washed and dried

2 to 3 cups fresh mint , washed and dried

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

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Input: 2 pounds butterfly-shaped (bow-tie) pasta noddles

2 pounds butterfly-shaped ( bow-tie ) pasta noddles

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

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Input: 1 butterflied leg of lamb, 4 to 5 pounds

1 butterflied leg of lamb , 4 to 5 pounds

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

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Input: 2 teaspoons ground black pepper


Input: 1/2 cup olive oil


Input: 5 cloves garlic, crushed


Input: 1 tablespoon dried rosemary, or 2 tablespoons to 1/4 cup fresh rosemary, snipped, plus sprigs for garnish

1 tablespoon dried rosemary , or 2 tablespoons to 1/4 cup fresh rosemary , snipped , plus sprigs for garnish

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

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Input: 1 cup low-sodium soy sauce


Input: 1 cup red wine


Input: Sugar to taste


Input: 2 tablespoons sake (rice wine)

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

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Input: 2 tablespoons safflower oil


Input: 1/4 cup white miso (soybean paste)

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

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Input: Kosher salt to taste


Input: 4 small Japanese eggplants - the long, slender, pale purple kind

4 small Japanese eggplants - the long , slender , pale purple kind

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

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Input: 4 ounces olive oil


Input: 1/8 cup balsamic vinegar


Input: 1/8 cup rice-wine vinegar


Input: 1/4 cup balsamic vinegar


Input: 3 tablespoons chopped Italian flat-leaf parsley

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

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Input: 1 fresh jalapeno pepper, seeded and chopped

1 fresh jalapeno pepper , seeded and chopped

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

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Input: 15 pitted green olives, sliced

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

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Input: 15 calamata olives, pitted and quartered

15 calamata olives , pitted and quartered

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

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Input: 2 anchovy fillets, washed, patted dry and chopped

2 anchovy fillets , washed , patted dry and 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: 1 tablespoon capers in salt


Input: 1 tablespoon unsweetened cocoa powder


Input: 2 one-pound cans of Italian plum tomatoes in heavy puree

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

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Input: 1/3 cup olive oil plus 1/4 cup olive oil

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

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Input: 1 large yellow onion, peeled and cut into 1/2-inch-thick slices

1 large yellow onion , peeled and cut into 1/2-inch-thick slices

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

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Input: 2 8-inch-long eggplants, peeled and cut into 1/2-inch-thick slices

2 8-inch-long eggplants , peeled and cut into 1/2-inch-thick slices

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

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Input: 4 one-inch slices of white goat's-milk cheese

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

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Input: 2 tablespoons dried currants


Input: 1/4 cup olive oil


Input: 8 whole okra


Input: 4 scallions


Input: 4 shiitake mushroom tops


Input: 1 fennel bulb


Input: 1 chayote (a squash available in specialty stores and some su-permarkets)

1 chayote ( a squash available in specialty stores and some su-permarkets )

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

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Input: 1 medium-size yellow pepper


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 2 medium-size yellow squash, ends trimmed

2 medium-size yellow squash , ends trimmed

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

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Input: 2 medium-size zucchini, ends trimmed

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

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Input: 2 long, thin Japanese eggplants, ends trimmed

2 long , thin Japanese eggplants , ends trimmed

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

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Input: 1 medium-size red pepper


Input: 1/3 cup olive oil


Input: 6 sprigs fresh thyme, or 2 teaspoons dried

6 sprigs fresh thyme , or 2 teaspoons dried

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

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Input: 6 tablespoons unsalted butter


Input: 1 lemon


Input: 6 large fresh artichokes


Input: 1 tablespoon tamari


Input: 6 whole heads of garlic


Input: 1/2 teaspoon grated fresh ginger


Input: 2 tablespoons chopped cilantro


Input: 2 scallions, minced


Input: 3/4 cup olive oil


Input: 1/4 cup rice wine vinegar


Input: 2 tablespoons grated ginger


Input: 2 tablespoons grated lemon rind


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

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

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

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 1 cup fresh coriander, minced

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

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Input: 2 pounds yams, unpeeled


Input: Salt to taste


Input: 2 tablespoons sugar


Input: 1 small jalapeno chili pepper, seeded, deveined and minced

1 small jalapeno chili pepper , seeded , deveined and minced

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

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Input: 2 tablespoons minced scallion


Input: 1 tablespoon minced fresh ginger


Input: 1/4 cup olive oil


Input: 3 tablespoons tamari


Input: 1 Granny Smith apple, peeled, cored and coarsely chopped

1 Granny Smith apple , peeled , cored and coarsely chopped

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

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Input: 1 medium onion, peeled and minced

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

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Input: 6 green tomatoes, peeled, cored, seeded and coarsely chopped

6 green tomatoes , peeled , cored , seeded and coarsely chopped

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

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Input: 2 tablespoons olive oil


Input: 3/4 cup black, oil-cured olives, pitted and quartered

3/4 cup black , oil-cured olives , pitted and quartered

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

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Input: 1/2 teaspoon ground cumin


Input: 1/4 teaspoon cayenne powder


Input: 2 cloves garlic, peeled and minced

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

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Input: 1/2 teaspoon coarse salt


Input: 1 teaspoon sweet paprika


Input: 1 1/2 cups parsley, coarsely chopped

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

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Input: 4 cloves garlic, roasted, peeled and finely chopped

4 cloves garlic , roasted , peeled and finely chopped

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

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Input: 1 cup basil leaves, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


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

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

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

1 teaspoon freshly ground pepper , plus more to taste

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

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Input: 4 navel oranges, peeled, each section cut into 3 pieces crosswise

4 navel oranges , peeled , each section cut into 3 pieces crosswise

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

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


Input: 1 medium red onion, peeled and coarsely chopped

1 medium red onion , peeled and coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium jalapeno chili pepper, seeded, deveined and finely chopped

1 medium jalapeno chili pepper , seeded , deveined and finely chopped

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

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


Input: 1 large green bell pepper, roasted, seeded, deveined, peeled and coarsely chopped

1 large green bell pepper , roasted , seeded , deveined , peeled and coarsely chopped

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

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


Input: 1 large yellow bell pepper, roasted, seeded, deveined, peeled and coarsely chopped

1 large yellow bell pepper , roasted , seeded , deveined , peeled and coarsely chopped

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

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Input: 1 large red bell pepper, roasted, seeded, deveined, peeled and coarsely chopped

1 large red bell pepper , roasted , seeded , deveined , peeled and coarsely chopped

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

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


Input: 1/4 cup feta cheese, crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1 teaspoon freshly ground pepper , plus more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ripe tomatoes, 1/2 pound each, peeled, seeded and cut into1/4-inch dice

4 ripe tomatoes , 1/2 pound each , peeled , seeded and cut into1/4-inch dice

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

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

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


Input: 2 small cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch-thick half-moon slices

2 small cucumbers , peeled , halved lengthwise , seeded , cut into 1/4-inch-thick half-moon slices

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

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

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


Input: 1 1/2 teaspoons fresh oregano leaves, minced

1$1/2 teaspoons fresh oregano leaves , minced

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

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Input: 1/2 cup coarsely chopped parsley


Input: 1 cup minced parsley


Input: 1/2 teaspoon salt


Input: 2 red onions, 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 tablespoon olive oil


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: 1 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium tomato, peeled and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon brown sugar


Input: 2 tablespoons cider vinegar


Input: 1 pineapple, 3 pounds, peeled, cored and cut into 1/4-inch dice

1 pineapple , 3 pounds , peeled , cored and cut into 1/4-inch dice

B-QTY B-NAME O I-COMMENT I-COMMENT 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 jalapeno chili peppers, seeded, deveined and minced

2 small jalapeno chili peppers , seeded , deveined and minced

B-QTY B-COMMENT B-NAME I-NAME I-NAME O 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: 2 scallions, trimmed and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh lime juice


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: 3 medium cucumbers, peeled, seeded, cut into 1/4-inch dice

3 medium cucumbers , peeled , seeded , cut into 1/4-inch dice

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

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

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


Input: 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: 1 small Thai chili pepper, seeded, deveined and minced

1 small Thai chili pepper , seeded , deveined and minced

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh lime juice


Input: 1 tablespoon vegetable oil


Input: 1/2 cup fresh coriander, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh mint, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh basil, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, rinsed and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Sherry vinegar


Input: 1 cup coarsely chopped parsley


Input: 5 ears fresh corn


Input: 1 tablespoon olive oil


Input: 1 cup fresh shiitake or other wild mushrooms, cleaned and diced

1 cup fresh shiitake or other wild mushrooms , cleaned and diced

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

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

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


Input: 2 large poblano chilies, roasted, peeled, seeded and diced

2 large poblano chilies , roasted , peeled , seeded and diced

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

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

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


Input: 2 1/2 teaspoons marjoram, minced


Input: 1 clove garlic, roasted, peeled and coarsely chopped

1 clove garlic , roasted , peeled and coarsely chopped

B-QTY B-UNIT 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 1/2 cups cantaloupe, peeled, seeded, cut in 1/4-inch cubes

1$1/2 cups cantaloupe , peeled , seeded , cut in 1/4-inch cubes

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

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

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


Input: 1 1/2 cups honeydew melon, peeled, seeded, cut in 1/4-inch cubes

1$1/2 cups honeydew melon , peeled , seeded , cut in 1/4-inch cubes

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

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

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


Input: 1/2 cup fresh coriander leaves, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grated lime rind


Input: 1/4 cup fresh lime juice


Input: 1 medium fresh jalapeno pepper, seeded, deveined and minced

1 medium fresh jalapeno pepper , seeded , deveined and minced

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME O 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: 3 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: 1 tablespoon brown sugar


Input: 1/4 cup Thai fish sauce, available at specialty stores

1/4 cup Thai fish sauce , available at specialty stores

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Worcestershire sauce


Input: 1 teaspoon hot-pepper sauce (like Tabasco)

1 teaspoon hot-pepper sauce ( like Tabasco )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon butter


Input: 1 tablespoon wine vinegar


Input: 4 tablespoons water or chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons finely chopped parsley


Input: 1/4 cup dry-roasted, unsalted peanuts, coarsely chopped

1/4 cup dry-roasted , unsalted peanuts , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground 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: 3/4 cup onion strips


Input: 3/4 cup cored, seeded and julienned green pepper

3/4 cup cored , seeded and julienned green pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sliced celery


Input: 1 tablespoon finely chopped garlic


Input: 1 bay leaf


Input: 1 tablespoon paprika


Input: 1 cup peeled, diced tomatoes, or 1 cup canned crushed tomatoes

1 cup peeled , diced tomatoes , or 1 cup canned crushed tomatoes

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


Input: 4 skinless, boneless chicken breasts, halved, about 1 1/4 pounds

4 skinless , boneless chicken breasts , halved , about 1$1/4 pounds

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

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

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


Input: 2 eggs


Input: 1 teaspoon vanilla extract


Input: 1 1/2 cups sour cream


Input: 3/4 cup sugar


Input: Tips from 1 bunch asparagus (optional)

Tips from 1 bunch asparagus ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Mashed purple Peruvian potatoes seasoned with butter, salt and pepper

Mashed purple Peruvian potatoes seasoned with butter , salt and pepper

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 or 6 nectarines or peaches, peeled, or 8 or 9 apricots or 5 cups frozen sliced peaches

5 or 6 nectarines or peaches , peeled , or 8 or 9 apricots or 5 cups frozen sliced peaches

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

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

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: 8 tablespoons butter, melted


Input: 11 whole graham crackers or 1 1/2 cups graham-cracker crumbs

11 whole graham crackers or 1$1/2 cups graham-cracker crumbs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 16-ounce package fresh or frozen blanched, shelled soybeans (edamame)

1 16-ounce package fresh or frozen blanched , shelled soybeans ( edamame )

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


Input: 1 pound wild-boar or other lean sausage seasoned with fennel or garlic and parsley, removed from casings

1 pound wild-boar or other lean sausage seasoned with fennel or garlic and parsley , removed from casings

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

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

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


Input: 6 ounces portobello or other mushroom caps, coarsely chopped

6 ounces portobello or other mushroom caps , coarsely chopped

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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 cloves garlic, sliced


Input: 2 tablespoons extra-virgin olive oil


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 tablespoon chopped fresh coriander


Input: 1 tablespoon chopped Italian parsley


Input: Assorted dried whole or powdered California and Mexican chilies like anchos (dried poblanos), moritas (smoked serranos), habaneros

Assorted dried whole or powdered California and Mexican chilies like anchos ( dried poblanos ) , moritas ( smoked serranos ) , habaneros

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

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

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


Input: Sea salt


Input: Cayenne pepper


Input: Paprika


Input: 3 tablespoons olive oil


Input: 8 ounces okra, trimmed, cut crosswise in half

8 ounces okra , trimmed , cut crosswise in half

B-QTY B-UNIT 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: 2 red bell peppers, seeded, sliced into thin rings

2 red bell peppers , seeded , sliced into thin rings

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Maui, Vidalia or other sweet onions, coarsely chopped

2 Maui , Vidalia or other sweet onions , coarsely chopped

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

NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh coriander


Input: 1 1/2 pounds large carrots (3 to 4 carrots), peeled

1$1/2 pounds large carrots ( 3 to 4 carrots ) , peeled

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

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

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


Input: 2 teaspoons sugar


Input: 1/2 teaspoon salt, or 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: 1/4 teaspoon chili oil, 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: 2 scallions, sliced thin


Input: 1 pound carrots, peeled and sliced 1/2-inch thick

1 pound carrots , peeled and sliced 1/2-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons fresh lemon juice


Input: 1 teaspoon ground cumin


Input: 1/4 teaspoon ground coriander


Input: 1/2 teaspoon sugar


Input: 1/4 teaspoon salt, 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: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons extra-virgin olive oil


Input: 1 teaspoon Thai fish sauce (nuocmam)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Juice of 1 lime


Input: 1 cup unsweetened canned coconut milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 1 pound carrots, peeled and coarsely chopped

1 pound carrots , peeled and coarsely chopped

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 tablespoons finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1 large egg, beaten


Input: 2 tablespoons water


Input: 1 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 1 tablespoon finely chopped fresh tarragon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 yellow summer squash, about 1 pound, ends trimmed

1 yellow summer squash , about 1 pound , ends trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 zucchini, about 1 pound, ends trimmed

1 zucchini , about 1 pound , ends trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 very ripe red tomatoes, about 1 pound, cored

2 very ripe red tomatoes , about 1 pound , cored

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O 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 bay leaf


Input: 4 sprigs fresh thyme, broken into1/2-inch lengths

4 sprigs fresh thyme , broken into1/2-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped jalapeno pepper, optional

1 teaspoon finely chopped jalapeno pepper , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely minced garlic


Input: 3/4 cup finely chopped onion


Input: 2 teaspoons olive oil


Input: 2 tablespoons flour


Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: 2 cups sweet cider


Input: 4 large seedless oranges (about 8 ounces each)

4 large seedless oranges ( about 8 ounces each )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups plain yogurt


Input: 2 tablespoons grenadine syrup


Input: 3/4 cup granola (preferably with raisins)

3/4 cup granola ( preferably with raisins )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons Cointreau or other orange-flavored liqueur (optional)

2 tablespoons Cointreau or other orange-flavored liqueur ( optional )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 yams, about 6 ounces each (2 1/2 pounds)

6 yams , about 6 ounces each ( 2$1/2 pounds )

B-QTY B-NAME O B-COMMENT B-QTY 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon canola oil


Input: 4 ounces leftover bread, torn into 1/2-inch pieces

4 ounces leftover bread , torn into 1/2-inch pieces

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Input: 1 pound Italian sweet sausage patties

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Input: 1 pound Italian hot sausage patties

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Input: 4 cups loose salad greens, turnip or chard greens, or spinach (about 5 ounces), cut into 1-inch pieces

4 cups loose salad greens , turnip or chard greens , or spinach ( about 5 ounces ) , cut into 1-inch pieces

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


Input: 8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water

8 cups light chicken stock , 8 cups water with 3 chicken bouillon cubes or 8 cups water

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Input: 3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups)

3 white turnips ( 12 ounces ) , peeled and cut into 1/2-inch pieces ( 2 cups )

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Input: Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)

Salt to taste ( about 2 teaspoons , but more or less depending on the saltiness of the liquid used )

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

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Input: 1/3 cup pearl barley


Input: 1/2 Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups)

1/2 Savoy cabbage ( 8 ounces ) , cut into 2-inch pieces and washed ( 6 cups )

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Input: 2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup)

2 carrots ( 6 ounces ) , peeled and cut into 1/2-inch pieces ( 1 cup )

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Input: 2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups)

2 onions ( 8 ounces ) , peeled and cut into 1/2-inch pieces ( 2 cups )

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Input: 1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)

1 pound potatoes , peeled and cut into 1/2-inch pieces ( 4 cups )

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

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Input: 1 teaspoon dried oregano


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 linguine


Input: 3 tablespoons canola or safflower oil

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Input: Salt and hot pepper flakes to taste

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Input: 1 1/2 tablespoons minced Italian parsley

1$1/2 tablespoons minced Italian parsley


Input: 1 1/2 tablespoons fresh basil or 1 teaspoon dried

1$1/2 tablespoons fresh basil or 1 teaspoon dried

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Input: 2 large cloves garlic, sliced

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Input: 2 cups chopped, seeded tomatoes

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Input: 2 tablespoons olive oil


Input: 1 pound spaghetti


Input: 18 littleneck clams


Input: 1 small bay leaf


Input: 1/4 teaspoon dried thyme


Input: 1/4 teaspoon dried marjoram


Input: 1 clove garlic


Input: 1 chicken, about 3 pounds, cut up

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Input: 1 large onion, chopped

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Input: 16 ounces canned whole tomatoes with liquid

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Input: 8 ounces canned tomato sauce


Input: 1/2 cup dry white wine


Input: Salt to taste


Input: 1 pound spaghetti


Input: 2 tablespoons olive oil


Input: 1 6-ounce can tomato paste

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


Input: 1 cup boiling water


Input: 1 teaspoon dried oregano


Input: Salt to taste


Input: 1 tablespoon sugar


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 large onion, chopped

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Input: 2 cloves garlic, minced


Input: 1/2 to 1 jalapeno pepper


Input: 8 ounces boneless leg of lamb

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