Input: 2 teaspoons kosher salt


Input: 1 teaspoon ground nutmeg


Input: 1 cup chopped blanched almonds


Input: 1 cup whole milk, warmed slightly

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

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Input: 2 eggs, at room temperature

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

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Input: 7 ounces almond paste


Input: 1/2 cup sugar


Input: 1/2 cup unsalted butter, softened, plus more for greasing bowl

1/2 cup unsalted butter , softened , plus more for greasing bowl

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

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Input: 2 packages active dry yeast


Input: 1/4 cup warm water


Input: 1/4 cup dark rum


Input: 1 cup chopped walnuts


Input: 1/2 cup golden raisins


Input: 1/2 teaspoon ground nutmeg


Input: 2 eggs


Input: 2 cups cooked spaghetti squash


Input: 1 cup sugar


Input: 1/2 cup canola oil


Input: 1/3 cup whole milk


Input: 1 1/2 teaspoons ground cinnamon


Input: 2 teaspoons kosher salt


Input: 1 tablespoon baking powder


Input: 1/2 teaspoon baking soda


Input: Vegetable shortening for greasing the pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups all-purpose flour, plus more for coating the pan

3 cups all-purpose flour , plus more for coating the pan

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

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Input: 1/4 cup granulated sugar


Input: 1 cup plus 2 tablespoons sifted unbleached flour

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

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Input: 1/4 teaspoon salt


Input: 3 ounces unsalted goat butter


Input: Finely grated rind of 1 large, cold, firm lemon

Finely grated rind of 1 large , cold , firm lemon

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

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Input: 2 egg yolks


Input: 10 slices country bread


Input: 2 tablespoons Cognac


Input: 4 tablespoons olive oil


Input: Coarsely 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 teaspoon fresh rosemary, coarsely chopped

1 teaspoon fresh rosemary , coarsely chopped

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

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Input: 1 teaspoons fresh thyme, coarsely chopped

1 teaspoons fresh thyme , coarsely chopped

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

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Input: 1 cylinder fresh New York State goat cheese, 6 ounces

1 cylinder fresh New York State goat cheese , 6 ounces

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

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Input: 2 tablespoons brown butter


Input: 1 cup beef or chicken stock

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

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Input: 1 1/2 pounds fresh egg noodles, cooked

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

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Input: 1 cup dry white wine


Input: 1/2 cup bread crumbs


Input: 1 large ripe tomato, quartered

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

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Input: 1 medium bunch parsley


Input: 3 cloves garlic


Input: 2 branches fresh thyme


Input: 2 bay leaves


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

1 pound celery , peeled and cut into 1-inch pieces

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

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Input: 20 small silver onions, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

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Input: 2 pounds carrots, turned into shape of olives

2 pounds carrots , turned into shape of olives

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

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Input: 2 pounds white turnips, turned into shape of olives

2 pounds white turnips , turned into shape of olives

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

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Input: 1/2 pound Wondra flour


Input: 1/2 cup ice water


Input: 1/4 teaspoon salt


Input: 1/2 pound cold butter


Input: 16 ounces (1 pint) sour cream

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

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Input: 2 tablespoons lemon juice


Input: 1/8 teaspoon salt


Input: White pepper to taste


Input: 1 1/2 tablespoons finely minced shallots

1$1/2 tablespoons finely minced shallots


Input: 2 tablespoons minced parsley


Input: 2 1/2 pounds dandelion greens


Input: 1 cup finely diced smoked bacon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons tarragon vinegar


Input: 2 tablespoons peanut oil


Input: 1 tablespoon olive oil


Input: 1/2 tablespoon Dijon mustard


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 cup croutons


Input: 2 tablespoons butter


Input: 5 hard-cooked eggs


Input: 1/2 of 18-pound baby lamb


Input: 1 tablespoon chopped fresh tarragon


Input: Oil to coat pan


Input: Sauce (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Quick puff pastry (see recipe)

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

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Input: 3 tablespoons lemon juice


Input: White pepper to taste


Input: 1 pound smoked Nova Scotia salmon, thoroughly cleaned of bones, skin and dark flesh

1 pound smoked Nova Scotia salmon , thoroughly cleaned of bones , skin and dark flesh

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT 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 pint heavy cream


Input: 1 tablespoon dark rum


Input: 2 1/2 cups pecan halve


Input: Pastry for a one-crust 10-inch pie

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dark corn syrup


Input: 4 eggs


Input: 5 tablespoons melted butter


Input: 1/8 teaspoon nutmeg


Input: 1/4 teaspoon cinnamon


Input: 2 teaspoons vanilla extract


Input: 1 egg yolk, beaten

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


Input: 1 tablespoon heavy cream


Input: 1 1/4 cups light brown sugar


Input: 1/2 pound sweet potatoes, cooked, peeled and mashed

1/2 pound sweet potatoes , cooked , peeled and mashed

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 to 1/3 cup chicken or turkey stock, approximately

1/4 to 1/3 cup chicken or turkey stock , approximately

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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 stalks celery, diced fine

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

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Input: 1 large yellow onion, peeled and diced fine

1 large yellow onion , peeled and diced fine

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

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Input: 3 Granny Smith apples, peeled, cored and diced

3 Granny Smith apples , peeled , cored and diced

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons ground sage


Input: 1 tablespoon dried thyme


Input: 5 tablespoons butter or margarine


Input: 1/2 pound pitted prunes


Input: 1 pound bulk breakfast sausage (fresh turkey or duck sausage can be substituted)

1 pound bulk breakfast sausage ( fresh turkey or duck sausage can be substituted )

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

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


Input: 1 pound fresh white bread without crust, cubed (for 7 to 8 cups of bread cubes)

1 pound fresh white bread without crust , cubed ( for 7 to 8 cups of bread cubes )

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

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


Input: 1/4 cup chopped fresh thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup 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: Salt to taste


Input: 15 parsnips, peeled and cut on a slant in slices 1 inch thick

15 parsnips , peeled and cut on a slant in slices 1 inch thick

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

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


Input: 1 teaspoon ground cardamom


Input: 1/4 teaspoon cracked black pepper


Input: 1 teaspoon grated fresh ginger


Input: 1/2 cup dried mango or papaya, coarsely chopped

1/2 cup dried mango or papaya , coarsely chopped

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

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Input: 1 pear, peeled, cored and coarsely chopped

1 pear , peeled , cored and coarsely chopped

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

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Input: 1 large navel orange, peeled, sectioned and coarsely chopped

1 large navel orange , peeled , sectioned and coarsely chopped

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: Grated zest of one orange


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces fresh cranberries


Input: 1 1/2 cups pecan halves


Input: 1 cup fresh orange juice


Input: 1 cup sugar


Input: 2/3 cup Calvados, warmed


Input: 1/3 cup dark raisins


Input: 1/3 cup golden raisins


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: 1/4 cup extra-virgin olive oil


Input: 1/4 cup chopped scallions


Input: 1/2 cup chopped walnuts


Input: 3 tablespoons balsamic vinegar


Input: 1/2 teaspoon Dijon-style mustard


Input: 3 cups chicken stock or water

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

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Input: 1 cup raw wild rice


Input: 1/2 cup dry red wine


Input: 1/2 cup sun-dried cherries or cranberries

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

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Input: 3 cups fresh lemon juice (from about 24 lemons)

3 cups fresh lemon juice ( from about 24 lemons )

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

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NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 dried lemon (see note)

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

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Input: 2 cups sugar


Input: 1 stalk lemon grass, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon slices for garnish


Input: 1/2 cup extra-virgin olive oil


Input: Red wine vinegar to taste

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


Input: Coarse sea salt and freshly ground pepper

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup basil leaves


Input: 6 Japanese eggplants


Input: 2 yellow zucchini


Input: 2 green zucchini


Input: 2 red peppers (or one red, one yellow), seeded and cut in half

2 red peppers ( or one red , one yellow ) , seeded and cut in half

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

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


Input: Sea salt


Input: Approximately 1/2 cup extra-virgin olive oil

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

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Input: 1 clove garlic, green part removed, minced

1 clove garlic , green part removed , minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup lemon juice (or to taste)

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

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Input: 1/4 cup fresh oregano leaves, chopped

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

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Input: 1 tablespoons salted capers, soaked, drained and chopped

1 tablespoons salted capers , soaked , drained and chopped

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


Input: Freshly ground pepper


Input: 3 cups cherries, pitted and stemmed (about 1 pound), plus extra for garnish

3 cups cherries , pitted and stemmed ( about 1 pound ) , plus extra for garnish

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


Input: 4 cups fresh lemon juice (from about 32 lemons)

4 cups fresh lemon juice ( from about 32 lemons )

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

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NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup sliced fresh strawberries or raspberries, or a combination

1 cup sliced fresh strawberries or raspberries , or a combination

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 1 cup fresh lemon juice (about 8 lemons)

1 cup fresh lemon juice ( about 8 lemons )

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 YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups sugar


Input: 1 1/4 cups coarsely chopped fresh ginger

1$1/4 cups coarsely chopped fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Coarse sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ears corn


Input: 1 small red onion


Input: 4 large tomatoes


Input: 1 bunch fresh tarragon


Input: 1 lemon


Input: 3 cloves garlic, crushed


Input: 3 small chickens (2 1/2-3 pounds)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons chopped flat-leaf parsley


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh oregano leaves, chopped

2 tablespoons fresh oregano leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon wedges


Input: Basil leaves to garnish


Input: 3 pounds baby artichokes


Input: 2 lemons


Input: 1/2 cup olive oil


Input: 1/2 cup vegetable or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried red pepper flakes (or to taste)

1 teaspoon dried red pepper flakes ( or to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup extra-virgin olive oil


Input: 2 cloves garlic, minced


Input: Juice of 1/2 a lemon

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


Input: 2 tablespoons minced lemon peel


Input: 4 tablespoons coarse salt


Input: 3 pounds large shrimp


Input: About 1/2 cup vegetable oil


Input: Large bunch fresh sage leaves


Input: 2 lemons, sliced


Input: 2 onion, sliced


Input: 2 cloves garlic, minced


Input: 1 tablespoon fresh rosemary leaves


Input: 1 cup dry white wine


Input: 1 teaspoon thyme leaves


Input: 1 cinnamon stick


Input: 2 bay leaves


Input: 1/2 cup coarse sea salt


Input: Sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 loins of pork, 2 1/2 pounds each

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Apple cider or cranberry juice to cover (about 3 cups)

Apple cider or cranberry juice to cover ( about 3 cups )

B-NAME I-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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons fresh rosemary leaves


Input: 1 tablespoon fresh lemon juice


Input: 1 clove garlic, peeled and crushed

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: 24 pitted black Mediterranean-style olives


Input: 1/4 cup good-quality olive oil


Input: Juice of half a lemon


Input: 3/4 pound small, raw shrimp

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons unsalted butter


Input: 1 large leek, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced dill


Input: 2 heaping tablespoons drained capers


Input: 1 garlic clove, peeled and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 3 tablespoons good-quality olive oil


Input: 1 tablespoon red wine vinegar


Input: 4 or 5 very thin slices onion

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 anchovy fillets


Input: 1 6 1/2-ounce can tuna


Input: 2 to 3 tablespoons well-drained canned tuna

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 anchovy fillets


Input: 2 or 3 sliced radishes


Input: 3 or 4 pitted black Mediterranean-style olives

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

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Input: 4 or 5 thin slices red, ripe tomatoes

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

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Input: 8 to 10 thin slices of crusty Italian or French bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: 1/4 cup chicken stock


Input: 1 tablespoon capers


Input: 2 tablespoons good-quality olive oil


Input: 1 medium yellow onion


Input: 1 clove garlic


Input: 3/4 pound chicken livers


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups plain, unflavored yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup very finely minced parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups cooked long-grain rice


Input: 1 teaspoon dried mint


Input: 2 eggs and 1 egg yolk

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Approximately 1/4 cup unseasoned bread crumbs, if necessary

Approximately 1/4 cup unseasoned bread crumbs , if necessary

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

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Input: 2 hard-cooked eggs, sliced

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


Input: 5 1/2 cups chicken or veal stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound boneless cooked chicken meat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size onion


Input: Salt and pepper if desired

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


Input: 1 tablespoon chopped chives or scallion tops

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh dill


Input: 2 cups plain, unflavored yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cucumber


Input: 1/2 pound beets


Input: 6 large shrimps


Input: 1/2 cup rice


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly grated Parmesan cheese

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

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: 1/2 pound lean veal, cut in small pieces

1/2 pound lean veal , cut in small pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh peas


Input: 3 medium potatoes


Input: 12 or more fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ripe red plum tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fresh borlotti beans, or soaked dried beans

1/2 pound fresh borlotti beans , or soaked dried beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cabbage


Input: 2 medium-size carrots


Input: 1 stalk celery


Input: 2 small zucchini


Input: 1 small onion


Input: 2 fresh sage leaves


Input: 2 ounces bacon, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons good-quality olive oil


Input: 1 clove garlic


Input: 1 small bunch parsley


Input: 1 cup fresh blueberries


Input: 1 cup halved green or red seedless grapes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh strawberries, hulled and cut in half, for garnish 1 or 2 kiwis, peeled and sliced (garnish)

Fresh strawberries , hulled and cut in half , for garnish 1 or 2 kiwis , peeled and sliced ( garnish )

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

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

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

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


Input: 1 apple, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons sugar


Input: Grated zest of 1 orange


Input: Grated zest of 1 lime


Input: 2 cups diced cantaloupe


Input: 2 cups diced honeydew melon


Input: 1 mango, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups tomato puree


Input: 3 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 to taste, if desired

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup buttermilk


Input: 1 to 2 cups chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large leek, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium potatoes, peeled and diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch arugola, chopped


Input: 1 teaspoon sea salt


Input: 3 tablespoons olive oil


Input: 1 bay leaf


Input: 6 black peppercorns


Input: 2 cups water


Input: 1 cup dry white wine


Input: 1/4 teaspoon white pepper


Input: 1 sea bass, weighing approximately 2 1/2 pounds (see note)

1 sea bass , weighing approximately 2$1/2 pounds ( see note )

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


Input: 1 1/2 tablespoons finely minced fresh dill

1$1/2 tablespoons finely minced fresh dill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cup plain, unflavored yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart buttermilk


Input: 5 large cucumbers, peeled, seeded and thinly sliced

5 large cucumbers , peeled , seeded and thinly sliced

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

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Input: 2 large cloves garlic, peeled and finely minced

2 large cloves garlic , peeled and finely minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup green onions or scallions (green tops included) finely minced

1/2 cup green onions or scallions ( green tops included ) finely minced

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

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


Input: Juice of 1 lemon


Input: 1 large leek


Input: 2 tablespoons, plus approximately 1/4 cup good-quality olive oil

2 tablespoons , plus approximately 1/4 cup good-quality olive oil

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

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Input: 1 cup walnuts


Input: 6 thin slices crusty, country-style bread

6 thin slices crusty , country-style bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon saffron threads, or 1 small hot red pepper

1/4 teaspoon saffron threads , or 1 small hot red pepper

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: 1/2 pound ripe red plum tomatoes, approximately

1/2 pound ripe red plum tomatoes , approximately

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch parsley, minced


Input: 3 cloves garlic


Input: 1 salted anchovy, or 4 canned anchovy filets

1 salted anchovy , or 4 canned anchovy filets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts fresh mussels


Input: 1 ounce port, preferably vintage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups white wine


Input: 2 ounces unsweetened pineapple juice


Input: 2 ounces dark rum


Input: 1 curl of lemon rind

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


Input: 1 tablespoon sugar


Input: 16 ice cubes


Input: 8 to 10 mint leaves


Input: Pinch of red pepper flakes


Input: 4 ounces tonic water


Input: Juice of one-half of a lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup ice


Input: 2 ounces vodka


Input: 1 cup diced seedless watermelon


Input: 4 tablespoons lime juice


Input: 2 teaspoons sugar


Input: 3 ice cubes


Input: 1/4 cup fresh or canned mango pulp (see note)

1/4 cup fresh or canned mango pulp ( see note )

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon ground cardamom seeds (plus a little extra for garnish)

1/2 teaspoon ground cardamom seeds ( plus a little extra for garnish )

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

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

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


Input: 3/4 tablespoon sugar


Input: 1 cup plain yogurt


Input: 1/4 cup water


Input: 4 tablespoons sugar


Input: 1 cup ice water


Input: 1/2 cup lemon juice


Input: 4 tablespoons sugar


Input: 1 cup ice water


Input: Sprig of mint


Input: 1/2 cup blackberries


Input: 1/3 cup lemon juice


Input: 1/2 cup bing cherries, pitted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper


Input: Few shakes of salt


Input: 2 portobello mushrooms


Input: 1 teaspoon dried thyme


Input: 1 pound ripe tomatoes


Input: 4 ounces Hungarian peppers (2 peppers)

4 ounces Hungarian peppers ( 2 peppers )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 ounces whole onion or 7 ounces chopped ready-cut onions (1 2/3 cups)

8 ounces whole onion or 7 ounces chopped ready-cut onions ( 1$2/3 cups )

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

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

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


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

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

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


Input: 8 ounces very lean beef (like round steak or flank steak)

8 ounces very lean beef ( like round steak or flank steak )

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

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

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


Input: 1 1/2 tablespoons capers


Input: 1 pound new potatoes


Input: 2 teaspoons canola oil


Input: 3 tablespoons heavy cream


Input: 2 tablespoons Dijon mustard


Input: Salt and freshly-ground pepper


Input: 1/2 pound small fresh mushroooms


Input: 2 cloves garlic, minced


Input: 2 cups veal or beef stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry vermouth


Input: 1/2 teaspoon dried thyme


Input: 1/2 teaspoon dried rosemary


Input: 1 small scallion, very finely minced

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: 2 1/2 pounds stewing beef, in one-inch cubes

2$1/2 pounds stewing beef , in one-inch cubes

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: 3 tablespoons flour


Input: 2 tablespoons butter


Input: 2 to 3 tablespoons cooking oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 1/2 tablespoon very finely minced fresh parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound fresh snow peas, trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds veal shoulder, in 1 1/2-inch cubes

1$1/2 pounds veal shoulder , in 1$1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup dry red wine


Input: 1 pound plum tomatoes, finely chopped, or 1 1/2 cups chopped, drained, canned plum tomatoes

1 pound plum tomatoes , finely chopped , or 1$1/2 cups chopped , drained , canned plum tomatoes

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

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: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: Salt and freshly-ground black pepper


Input: 1 teaspoon lemon juice


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 1/2 cup finely chopped celery


Input: 1/2 cup finely chopped carrots


Input: 4 tablespoons olive oil


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: 1/8 teaspoon salt


Input: 2 tablespoons chicken stock


Input: 2 pinches salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons balsamic vinegar


Input: 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)

8 ounces whole onion or 7 ounces chopped ready-cut onion ( 1$2/3 cups )

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

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


Input: 2 teaspoons olive oil


Input: 6 ounces skinless, boneless chicken breasts

6 ounces skinless , boneless chicken breasts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces whole red and green pepper or 11 ounces chopped, ready-cut red and green peppers (2 1/2 to 3 cups)

12 ounces whole red and green pepper or 11 ounces chopped , ready-cut red and green peppers ( 2$1/2 to 3 cups )

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

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Input: 8 ounces mushrooms


Input: 1 teaspoon olive oil


Input: 8 ounces green beans


Input: 2 tablespoons light sour cream


Input: 1 tablespoon cornstarch


Input: 1/2 cup plus 2 tablespoons no-fat plain yogurt

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Input: 8 ounces noodles


Input: 2 teaspoons sweet paprika


Input: 3 tablespoons no-salt-added tomato paste


Input: 8 ounces ripe tomato


Input: 20 baby carrots, about 1 pound

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

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Input: Salt to taste if desired

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


Input: 1/4 cup heavy cream


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons finely chopped shallots


Input: 1 tablespoon finely chopped parsley


Input: 2 or more tablespoons corn, peanut or vegetable oil

2 or more tablespoons corn , peanut or vegetable oil

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

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Input: 3 tablespoons butter


Input: 1 tablespoon freshly squeezed lemon juice

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Input: 1/4 cup flour


Input: 1 egg


Input: 2 tablespoons water


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste


Input: 8 skinless, boneless fillets of flounder, about 1 1/2 pounds

8 skinless , boneless fillets of flounder , about 1$1/2 pounds

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

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Input: Salt to taste


Input: 3 cloves


Input: 1/2 beefsteak tomato


Input: 3/4 pound sweet Italian sausage


Input: 1/2 cup medium yellow onion, minced

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

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Input: 1/4 cup carrot, minced


Input: 1 pound white mushrooms, cut into wafer-thin slices

1 pound white mushrooms , cut into wafer-thin slices

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

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Input: 1 tablespoon olive oil


Input: 1/4 cup celery, minced


Input: 1 tablespoon butter


Input: 2 1/2 pounds fresh cranberry beans, shelled and washed to yield 4 cups

2$1/2 pounds fresh cranberry beans , shelled and washed to yield 4 cups

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

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Input: 5 cups chicken stock


Input: 2 fresh bay leaves


Input: 6 stems fresh parsley


Input: 1 stem fresh thyme


Input: Parmesan cheese, for garnish


Input: Salt and ground black pepper, to taste

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

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Input: 1/4 cup Italian parsley, minced

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Input: 1/2 pound pork, cut into 1-inch chunks

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

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Input: 1/2 pound sweet Italian sausage, skin and fennel seeds removed

1/2 pound sweet Italian sausage , skin and fennel seeds removed

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

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Input: 4 cups stewed tomatoes, with their juice

4 cups stewed tomatoes , with their juice

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

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Input: 1 cup white wine


Input: 1/2 pound beef stewing meat, cut into 1-inch chunks

1/2 pound beef stewing meat , cut into 1-inch chunks

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: 1/2 pound ground veal


Input: 1/2 pound ground pork


Input: 4 fresh bay leaves


Input: 1 1/2 medium onions, minced

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


Input: 1 tablespoon butter


Input: Beans and sausage (see recipe)

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

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Input: 3 carrots, minced


Input: 2 stalks celery, minced


Input: 1/8 cup olive oil


Input: 4 tablespoons butter


Input: 8 ounces mascarpone


Input: 2 teaspoons salt


Input: 3/4 cup coarse cornmeal, plus more for tablecloth

3/4 cup coarse cornmeal , plus more for tablecloth

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

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Input: 1 1/4 cups fine cornmeal


Input: 2 tablespoons heavy cream


Input: 1 teaspoon kosher salt


Input: 1/2 teaspoon ground cinnamon


Input: 2 teaspoons vanilla extract


Input: 1/2 cup packed brown sugar


Input: 1 cup heavy cream


Input: 2 1/2 cups pumpkin puree


Input: 2 tablespoons unsalted butter


Input: Butter for greasing the baking sheet

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

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Input: 1 1/2 cups pecan halves


Input: 1/2 cup pecans


Input: 1/4 cup sugar


Input: 6 sheets phyllo dough


Input: 2 tablespoons unsalted butter, melted

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Input: 1 cup sugar


Input: 6 tablespoons water


Input: 1 tablespoon water


Input: 2 bay leaves


Input: 1/4 cup sugar


Input: 1/8 teaspoon kosher salt


Input: 1 egg white


Input: 8 cups chicken broth, homemade or low-sodium canned

8 cups chicken broth , homemade or low-sodium canned

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

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Input: 3 sprigs fresh rosemary


Input: 8 meaty lamb shanks, about 1 pound each (your butcher should saw off most of the exposed bone)

8 meaty lamb shanks , about 1 pound each ( your butcher should saw off most of the exposed bone )

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

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Input: 1 pound dried Great Northern beans, soaked in water overnight, drained

1 pound dried Great Northern beans , soaked in water overnight , drained

B-QTY B-UNIT 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 28-ounce can whole plum tomatoes packed in tomato puree

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

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Input: 3 celery stalks, peeled and diced

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

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Input: 1 cup dry red wine


Input: 4 medium carrots, peeled and diced

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

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Input: 2 teaspoons olive oil


Input: 5 large cloves garlic, peeled and minced

5 large cloves garlic , peeled and minced

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

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Input: 1 large onion, peeled and diced

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

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Input: 4 teaspoons kosher salt, plus more to taste

4 teaspoons kosher salt , plus more to taste

B-QTY B-UNIT B-NAME I-NAME O B-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: 4 teaspoons fresh lemon juice


Input: Freshly ground pepper to taste

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


Input: 2 eggs


Input: 4 cups stemmed watercress


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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

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Input: 1 teaspoon fresh thyme leaves


Input: 1/2 cup crumbled feta cheese


Input: 1 1/2 tablespoons fresh oregano leaves


Input: 6 large red bell peppers, roasted, peeled and seeded

6 large red bell peppers , roasted , peeled and seeded

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: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: Butter for greasing the ramekins

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


Input: 2 teaspoons crushed red pepper


Input: 2 teaspoons dried rosemary


Input: 1 medium-size head cauliflower, cored and separated into florets

1 medium-size head cauliflower , cored and separated into florets

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

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Input: 1 clove garlic, peeled and smashed

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

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Input: 1 tablespoon extra-virgin olive oil


Input: 4 cups high-quality black olives


Input: 1 tablespoon chopped fresh cilantro


Input: Juice of 1 lemon


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 cup dry lentils


Input: 1/3 cup medium barley


Input: 1/2 cup chopped onions


Input: 1/4 cup chopped celery


Input: 6 cups vegetable or chicken stock

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

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Input: 1 tablespoon curry powder


Input: 2 large cloves garlic, minced

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Input: 1/4 cup chopped carrot


Input: 1 tablespoon extra-virgin olive oil


Input: Fresh mint leaves


Input: 1 1/2 cups heavy cream


Input: 1 1/4 pound ripe unblemished peaches, peeled, cut up and tossed with lemon juice to prevent them from discoloring

1$1/4 pound ripe unblemished peaches , peeled , cut up and tossed with lemon juice to prevent them from discoloring

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

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Input: 1 small onion, sliced

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


Input: 1 envelope unflavored gelatin


Input: 2 tablespoons fresh lemon juice


Input: 1/4 cup boiling water


Input: 3 tablespoons minced fresh dill


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 plain yogurt


Input: Salt and freshly-ground pepper


Input: Fresh tomatoes, imported black olives and dill sprigs for garnish

Fresh tomatoes , imported black olives and dill sprigs for garnish

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

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Input: 2 envelopes plain gelatin


Input: 1/4 cup brandy mixed with one-quarter cup water, or one-half cup water

1/4 cup brandy mixed with one-quarter cup water , or one-half cup water

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Input: 6 green peppers, about two pounds, seeded and chopped

6 green peppers , about two pounds , seeded and chopped

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

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Input: 1 cup plus two tablespoons sugar

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Input: 3 eggs, separated


Input: 2 tablespoons butter


Input: 1/2 cup chopped celery or fennel

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

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Input: 2 to 3 cups vegetable shortening or peanut oil

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

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Input: 1 1/2 cups flour


Input: 3 tablespoons cider vinegar


Input: 1/2 cup finely chopped scallions


Input: 2 tablespoons minced fresh dill


Input: Salt and ground black pepper


Input: 1 tablespoon sugar


Input: 1 1/4 cups buttermilk or 3/4 cup milk plus 1/2 cup yogurt

1$1/4 cups buttermilk or 3/4 cup milk plus 1/2 cup yogurt

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

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Input: 1 head green cabbage, sliced thin

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

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Input: 1/4 cup grated lemon zest


Input: 2 frying chickens, each in 10 pieces, wingtips discarded

2 frying chickens , each in 10 pieces , wingtips discarded

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: 1/4 cup shaved almonds


Input: 5 eggs, separated


Input: 1/2 cup sugar


Input: 3 tablespoons flour


Input: 1/3 cup fresh lemon juice


Input: 1 large octopus, about 6 pounds, cleaned, body discarded, tentacles cut into 1/2-inch chunks

1 large octopus , about 6 pounds , cleaned , body discarded , tentacles cut into 1/2-inch chunks

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

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Input: 4 thick slices crusty country bread

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

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Input: 3 cups fresh tomatoes, peeled, seeded and minced

3 cups fresh tomatoes , peeled , seeded and minced

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT O 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: 1/2 cup minced Italian flat-leaf parsley

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

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Input: 1 tablespoon grated ginger


Input: 1/2 teaspoon chili-pepper flakes


Input: 3 cloves garlic, minced


Input: 1/2 cup grated ricotta salata cheese

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

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Input: 1/2 cup olive oil


Input: 1/2 pound whitefish (like cod), cut into 1-inch chunks

1/2 pound whitefish ( like cod ) , cut into 1-inch chunks

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

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Input: 1/2 pound red snapper, cut into 1-inch chunks

1/2 pound red snapper , cut into 1-inch chunks

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

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Input: 1/4 cup minced pancetta


Input: 1 white onion, peeled and minced

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

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Input: 2 large carrots, peeled and minced

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

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Input: 2 stalks celery, minced


Input: 1 teaspoon tomato paste


Input: 1/2 cup white wine


Input: 1 bay leaf


Input: 10 plum tomatoes, roughly chopped

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

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Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1 1/2 pounds bucatini pasta


Input: 2 teaspoons minced rosemary leaves


Input: 1/2 cup minced marjoram leaves


Input: 1/4 cup minced thyme leaves


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: 4 slices crusty country bread, 1 inch thick

4 slices crusty country bread , 1 inch thick

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

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Input: 1 pound squid, cleaned, heads separated and bodies cut into 1/4-inch rings

1 pound squid , cleaned , heads separated and bodies cut into 1/4-inch rings

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: 2 cups plum tomatoes, fresh or canned, peeled and seeded, with juice

2 cups plum tomatoes , fresh or canned , peeled and seeded , with juice

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

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Input: 1 teaspoon grated ginger


Input: 1 teaspoon cracked coriander seed


Input: 1 teaspoon grated orange rind


Input: 1 small white onion, minced

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

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Input: Cornmeal for dusting the pan

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


Input: 3 pounds mussels, scrubbed and cleaned

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

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Input: 1/8 teaspoon chili-pepper flakes


Input: 2 cloves garlic, minced


Input: 1 cup water


Input: 2 tablespoons olive oil


Input: 1 cup white wine


Input: 1/2 cup low-fat yogurt


Input: 1 3/4 cup unbleached flour, plus up to 2 cups for kneading

1$3/4 cup unbleached flour , plus up to 2 cups for kneading

B-QTY B-UNIT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-UNIT 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 tablespoon salt


Input: 1/2 ounce fast-acting yeast


Input: 3/4 cup warm water


Input: 10 cups roughly chopped escarole


Input: 24 oil-cured black olives, pitted and roughly chopped

24 oil-cured black olives , pitted and roughly chopped

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 tablespoon balsamic vinegar


Input: 4 capers


Input: 4 cloves roasted garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 6 anchovy fillets, minced


Input: 2 tablespoons fresh lemon juice


Input: 1 cup minced Italian flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups white wine


Input: 1 1/2 pounds spaghetti


Input: 1/4 teaspoon chili-pepper flakes


Input: 24 littleneck clams, scrubbed


Input: 2 tablespoons olive oil


Input: 4 cloves garlic, peeled


Input: 1/2 cup pine nuts


Input: 1 cup dark, seedless raisins

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: 1 teaspoon sugar


Input: 1/4 cup red wine vinegar


Input: Salt to taste


Input: 4 pounds small red snappers


Input: Fresh rosemary, optional


Input: Extra virgin olive oil


Input: Red pepper flakes


Input: Freshly ground black pepper


Input: Fine sea salt


Input: 1/4 cup tomato paste


Input: 2 cups water


Input: 6 cloves garlic, slivered


Input: 1 large red onion, cut in round slices, then across in half moons

1 large red onion , cut in round slices , then across in half moons

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

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

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


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons each: fresh sage, rosemary, thyme, basil and parsley; or 2 teaspoons each in dried form

2 tablespoons each: fresh sage , rosemary , thyme , basil and parsley; or 2 teaspoons each in dried form

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

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

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

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


Input: 8 cups water


Input: Red pepper flakes


Input: Extra-virgin olive oil


Input: 1 pound small white beans (cannellini or Great Northern beans)

1 pound small white beans ( cannellini or Great Northern beans )

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

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

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


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: Fine sea salt to taste

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


Input: 1 cup washed red chard leaves, chopped

B-QTY B-UNIT B-COMMENT B-NAME I-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 leeks, washed well and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 turnip, peeled and diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 head broccoli, cut in flowerettes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups washed spinach leaves, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups washed swiss chard leaves, chopped

2 cups washed swiss chard leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 butternut squash, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch broccoli rabe, trimmed and cut in small pieces

1 bunch broccoli rabe , trimmed and cut in small 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: 1 cup shelled or frozen peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bunch asparagus, trimmed and cut in 1-inch pieces

1/2 bunch asparagus , trimmed and cut in 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large artichoke, choke and tough leaves discarded, heart and tender, leaves slivered

1 large artichoke , choke and tough leaves discarded , heart and tender , leaves slivered

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

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

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


Input: 1 bunch kale, cleaned, trimmed and chopped

1 bunch kale , cleaned , trimmed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup black cabbage (cavalo nero) cut in slivers (optional)

1 cup black cabbage ( cavalo nero ) cut in slivers ( optional )

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

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

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


Input: 1 Yukon gold potato, peeled and diced

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Idaho potato, peeled and diced

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup green beans, cut in small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup green cabbage, cut in slivers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Chinese cabbage, cut in slivers

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 yellow squash, cut in half lengthwise and then across in half-moons

1 yellow squash , cut in half lengthwise and then across in half-moons

B-QTY B-NAME I-NAME O B-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 zucchini, sliced in half and cut across in half-moons

1 zucchini , sliced in half and cut across in half-moons

B-QTY B-NAME O B-COMMENT O I-COMMENT 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 bulb fennel, cored and sliced

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 red onion, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 scallions, chopped


Input: 1 large carrot, sliced

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


Input: 2 ribs celery, sliced


Input: 1 small celery root, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small yellow onion, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small white onion, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced garlic


Input: 6 plum tomatoes, stems removed and cut in quarters

6 plum tomatoes , stems removed and cut in quarters

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh parsley, or use 2 teaspoons in dried form

2 tablespoons fresh parsley , or use 2 teaspoons in dried form

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT B-QTY 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 tablespoons fresh basil, or use 2 teaspoons in dried form

2 tablespoons fresh basil , or use 2 teaspoons in dried form

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT B-QTY 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 tablespoons fresh thyme, or use 2 teaspoons in dried form

2 tablespoons fresh thyme , or use 2 teaspoons in dried form

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT B-QTY 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 tablespoons fresh rosemary, or use 2 teaspoons in dried form

2 tablespoons fresh rosemary , or use 2 teaspoons in dried form

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

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

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


Input: 8 cups water


Input: 2 tablespoons fresh sage, or use 2 teaspoons each in dried form

2 tablespoons fresh sage , or use 2 teaspoons each in dried form

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT B-QTY 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 pound small dried white beans (cannellini or Great Northern)

1 pound small dried white beans ( cannellini or Great Northern )

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

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

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


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: Fine sea salt to taste

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


Input: 1 bunch fresh marjoram or thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hot and sweet or hot mustard, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh bacon, in one piece

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped, 1 1/2 to 2 cups

1 large onion , chopped , 1$1/2 to 2 cups

B-QTY B-COMMENT B-NAME O I-COMMENT O 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: Fresh cilantro or parsley leaves to garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound dried, whole or split yellow peas (see note)

1 pound dried , whole or split yellow peas ( see note )

B-QTY B-UNIT 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

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


Input: Fine sea salt to taste

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


Input: Freshly ground pepper to taste

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


Input: Dashes of balsamic vinegar, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 2/3 cups water


Input: 6 cups chicken or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 carrots, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 tablespoons fresh, peeled ginger root, diced or grated

3 to 4 tablespoons fresh , peeled ginger root , diced or grated

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

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

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


Input: 3 to 6 cloves garlic, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped (1 1/2 to 2 cups)

1 large onion , chopped ( 1$1/2 to 2 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 3/4 cup whipping cream


Input: 1 pound brown lentils


Input: 1/2 cup butter


Input: 1 teaspoon vanilla


Input: salt


Input: 2 cups powdered sugar


Input: 2 1/4 cups sifted flour


Input: 1 cup water


Input: 2/3 cup drained, thoroughly rinsed and chopped sauerkraut

2/3 cup drained , thoroughly rinsed and chopped sauerkraut

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1 teaspoon soda


Input: 1 1/2 cups sugar


Input: 1 teaspoon baking power


Input: 1/2 cup cocoa


Input: 1 teaspoon vanilla


Input: 3 eggs


Input: 2/3 cup butter


Input: 1 cup slivered almonds, coarsely ground

1 cup slivered almonds , coarsely ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 3 egg yolks


Input: 3 eggs


Input: fresh parsley, chopped


Input: 2 eggs


Input: 1/2 cup sugar


Input: 1 1/3 cups sweetened condensed milk


Input: 1 cup milk


Input: 1 2-ounce jar pimientos, cut in strips Handful

1 2-ounce jar pimientos , cut in strips Handful

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint fresh, raw oysters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium white onion, chopped fine

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices whole wheat bread


Input: 1/4 pound real butter


Input: 1/4 pound fresh mushrooms, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 rib celery, chopped


Input: Salt to taste


Input: 1 cup Madeira wine


Input: 1 large eggplant


Input: 1 egg yolk, beaten

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


Input: 1/2 cup fresh mushrooms, sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups hot chicken broth


Input: Salt and white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 2 pheasants, about 2 1/2 pounds each, cut into serving pieces like a chicken

2 pheasants , about 2$1/2 pounds each , cut into serving pieces like a chicken

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

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: 4 tablespoons dry sherry


Input: 1/2 pint whipping cream


Input: 1 1/2 pounds escarole


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1 tablespoon finely minced garlic


Input: Freshly ground pepper, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 very ripe avocado, peeled and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large thin slices prosciutto Cooked escarole (see recipe)

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

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

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


Input: 3/4 cup Marsala wine


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/2 cup flour


Input: 3 tablespoons olive oil


Input: 4 tablespoons butter


Input: 2 whole, small, skinless, boneless chicken breasts, about 2 pounds

2 whole , small , skinless , boneless chicken breasts , about 2 pounds

B-QTY I-COMMENT O I-COMMENT O I-COMMENT O I-COMMENT B-NAME I-NAME O I-COMMENT B-QTY 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: 4 tablespoons sugar


Input: 1 tablespoon powdered cocoa


Input: 6 tablespoons heavy cream, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 egg whites


Input: 10 whole, unpeeled cloves of garlic

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 tablespoons butter


Input: 2 cups water


Input: 2 egg whites


Input: 1/4 cup finely chopped parsley


Input: 2 tablespoons drained green peppercorns


Input: 2 tablespoons strong Dijon mustard


Input: 2 tablespoons fine fresh bread crumbs

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Input: 3 medium-sized red peppers, about 1/2 pound, optional

3 medium-sized red peppers , about 1/2 pound , optional

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Input: 6 medium-sized zucchini, about 1 3/4 pounds

6 medium-sized zucchini , about 1$3/4 pounds

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Input: 4 large red, ripe tomatoes, about 2 1/2 pounds

4 large red , ripe tomatoes , about 2$1/2 pounds

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Input: 1 large onion, about 1/2 pound

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

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Input: 1/2 cup water


Input: 1 tablespoon finely minced garlic


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 teaspoon dried thyme or 4 sprigs fresh thyme broken into small pieces

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Input: 10 small sprigs fresh thyme, broken into small pieces, or 1 teaspoon dried thyme leaves

10 small sprigs fresh thyme , broken into small pieces , or 1 teaspoon dried thyme leaves

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Input: 3 tablepoons extra strong coffee, preferably espresso

3 tablepoons extra strong coffee , preferably espresso

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Input: 4 1/2 ounces unsweetened chocolate


Input: 2 tablespoons hot dry mustard, mixed with 1 tablespoon water

2 tablespoons hot dry mustard , mixed with 1 tablespoon water

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Input: 2 tablespoons Worcestershire sauce


Input: 2 tablespoons ground cumin


Input: 2 tablespoons ancho chili powder


Input: 24 unshucked oysters


Input: 2 oranges


Input: 6 tablespoons butter


Input: 1 teaspoon lemon juice Freshly ground pepper to taste

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Input: Freshly ground pepper to taste

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Input: 2 untrimmed seven-to-eight-rib racks of lamb, about 2 1/2 pounds each

2 untrimmed seven-to-eight-rib racks of lamb , about 2$1/2 pounds each

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Input: Salt to taste, if desired

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Input: 3 fresh hot chili peppers, like jalapenos, halved and seeded

3 fresh hot chili peppers , like jalapenos , halved and seeded

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Input: Freshly ground pepper to taste

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Input: 2 tablespoons dark molasses


Input: 1 onion, peeled and chopped (about 1 cup)

1 onion , peeled and chopped ( about 1 cup )

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Input: 2 cloves garlic, peeled and crushed

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Input: 1/2 cup firmly packed dark brown sugar

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Input: 1/2 cup very strong coffee, preferably espresso

1/2 cup very strong coffee , preferably espresso

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Input: 1 cup ketchup


Input: 1/2 cup red wine vinegar


Input: 1/2 cup black coffee barbecue sauce (recipe follows)

1/2 cup black coffee barbecue sauce ( recipe follows )

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Input: 1/4 cup lime juice


Input: 1 cup rich beef or veal stock

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Input: 1/4 cup gold tequila


Input: 1 small Vidalia onion, cut into medium dice

1 small Vidalia onion , cut into medium dice

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Input: Salt and pepper


Input: 1 tablespoon unsalted butter


Input: 1 1/2 pounds tenderloin of buffalo, cut into four 1-inch-thick medallions

1$1/2 pounds tenderloin of buffalo , cut into four 1-inch-thick medallions

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Input: 1 tablespoon olive oil


Input: 1/4 teaspoon hot red pepper flakes

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Input: Salt and freshly ground pepper to taste

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Input: 2 teaspoons chopped garlic


Input: 4 medium-size ripe plum tomatoes


Input: 2 tablespoons olive oil


Input: 2 tablespoons chopped Italian parsley


Input: 1/4 cup Marsala wine


Input: 4 servings broccoli rabe with tomatoes (see recipe)

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Input: 1 tablespoon chopped fresh sage or 2 teaspoons dried

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Input: 1 clove garlic, peeled


Input: 2 tablespoons butter