Input: 1/4 teaspoon freshly ground pepper


Input: 3 tablespoons peanut or canola oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup thinly sliced shallot


Input: 1 tablespoon minced garlic


Input: 1/4 cup roasted pine nuts


Input: 1 1/4 teaspoon salt


Input: 1 1/2 pounds carrots, cut diagonally into 2-inch pieces (about 5 cups)

1$1/2 pounds carrots , cut diagonally into 2-inch pieces ( about 5 cups )

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

NoCAP 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 YesPAREN


Input: 1 tablespoon plus 1 teaspoon balsamic vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dry sherry


Input: 2 teaspoons soy sauce (low-sodium if desired)

2 teaspoons soy sauce ( low-sodium if desired )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 teaspoon sugar


Input: 1/4 teaspoon freshly ground pepper


Input: 2 tablespoons peanut or canola oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced ginger


Input: 2 tablespoons finely chopped chives


Input: 2 cups vegetable stock


Input: 1 cup parsnips, peeled and diced into roughly 1/2-inch cubes

1 cup parsnips , peeled and diced into roughly 1/2-inch cubes

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 cauliflower, broken into florets

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup zucchini, cut into roughly 1/2-inch slices

1 cup zucchini , cut into roughly 1/2-inch slices

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup quinoa, uncooked


Input: 1/2 cup red plum tomato, cored and diced

1/2 cup red plum tomato , cored and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Herbs de Provence (or equal parts thyme, oregano, marjoram, basil and sage)

2 teaspoons Herbs de Provence ( or equal parts thyme , oregano , marjoram , basil and sage )

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons Roquefort or other blue cheese

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: 1 pound green beans, both ends removed, cut into pieces about 2-inches long

1 pound green beans , both ends removed , cut into pieces about 2-inches long

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

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 cup pineapple juice


Input: 1/2 teaspoon ground cumin


Input: 2 bay leaves


Input: 1/4 cup maple syrup


Input: 2 tablespoons soy sauce


Input: 2 tablespoons olive oil


Input: 1 pound sweet potatoes, peeled and cut into 1-inch cubes

1 pound sweet potatoes , peeled and cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest from 1 washed lemon, to yield about 2 teaspoons

Zest from 1 washed lemon , to yield about 2 teaspoons

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups baby arugula or watercress

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sesame seeds, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 8 ounces (3 cups) cremini mushrooms

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 8 ounces (3 cups) shiitake mushrooms

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 pound (6 cups) domestic mushrooms

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 cup dried porcini mushrooms


Input: 1 cup red potatoes, skin on, washed, diced into 1/2-inch cubes

1 cup red potatoes , skin on , washed , diced into 1/2-inch cubes

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

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

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


Input: 1 cup golden-fleshed potatoes, skin on, washed, diced into 1/2-inch cubes

1 cup golden-fleshed potatoes , skin on , washed , diced into 1/2-inch cubes

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

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

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


Input: 1 cup Yukon Gold potatoes, skin on, washed, diced into 1/2-inch cubes

1 cup Yukon Gold potatoes , skin on , washed , diced into 1/2-inch cubes

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

NoCAP NoCAP YesCAP YesCAP 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 cup of parsnips, peeled, diced into 1/2-inch cubes

1 cup of parsnips , peeled , diced into 1/2-inch cubes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon parsley, stems removed and chopped coarse

1 tablespoon parsley , stems removed and chopped coarse

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rosemary, stems removed and chopped coarse

1 tablespoon rosemary , stems removed and chopped coarse

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sage, stems removed and chopped coarse

1 tablespoon sage , stems removed and chopped coarse

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon thyme, stems removed and chopped coarse

1 tablespoon thyme , stems removed and chopped coarse

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup vegetable stock


Input: 2 tablespoons grated Parmesan


Input: 1 1/2 teaspoons salt, or to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup popping-corn kernels


Input: 1 tablespoon olive oil


Input: 1 tablespoon grated vegetarian Parmesan cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh dill, washed, stems removed and chopped fine (optional, or use an herb of your choice

2 tablespoons fresh dill , washed , stems removed and chopped fine ( optional , or use an herb of your choice

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

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

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

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


Input: 3 pounds sweet potatoes, peeled and cut into 1-inch cubes

3 pounds sweet potatoes , peeled and cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 3 tablespoons unsalted butter


Input: 1 red jalapeno chile, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon grated orange zest


Input: 1/2 cup heavy cream


Input: 1/4 cup vegetable stock


Input: 2 tablespoons sorghum or maple syrup

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon freshly grated nutmeg


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh chanterelles


Input: 2 tablespoons sherry vinegar


Input: 1 tablespoon freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup vegetable stock


Input: 1/2 teaspoon finely chopped fresh rosemary

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped fresh thyme

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped flat leaf parsley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cold butter


Input: 1/4 teaspoon kosher salt


Input: Freshly ground pepper, to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices toasted sourdough, for serving

4 slices toasted sourdough , for serving

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons shaved vegetarian Parmesan


Input: 3 tablespoons plus 1 teaspoon unsalted butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium yellow onion, peeled and minced

1 medium yellow onion , peeled and minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 quarts cleaned fresh spinach


Input: 3 large, fresh globe artichokes, trimmed and cooked, then quartered lengthwise

3 large , fresh globe artichokes , trimmed and cooked , then quartered lengthwise

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: 3 soft-boiled eggs, peeled and cubed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon chopped fresh thyme


Input: 1 tablespoon chopped fresh flat-parsley


Input: 1 cup Leek Crema


Input: 1/4 teaspoon grated nutmeg


Input: Pinch of kosher salt


Input: Freshly ground pepper


Input: 1/4 cup grated vegetarian Parmesan


Input: 1/4 cup freshly toasted breadcrumbs


Input: 1 teaspoon unsalted butter


Input: 1 leek, white only, cleaned and minced

1 leek , white only , cleaned and minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of kosher salt


Input: 1 cup heavy cream


Input: 1 good-size butternut squash, about 3 pounds

1 good-size butternut squash , about 3 pounds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds sweet potatoes (or yams, the kind with the dark orange flesh)

1$1/2 pounds sweet potatoes ( or yams , the kind with the dark orange flesh )

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

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

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


Input: 3 tablespoons mixed finely chopped orange and lemon zest

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon ground cinnamon (to taste)

1/4 to 1/2 teaspoon ground cinnamon ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper


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 garlic cloves, peeled and crushed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches long

1$1/2 pounds peeled , seeded winter squash , like kabocha or butternut , cut in slices 1/4 inch thick by 2 or 3 inches long

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

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

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

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


Input: Salt and freshly ground pepper


Input: 2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish

2 to 3 tablespoons chopped fresh mint , plus additional leaves for garnish

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: Pomegranate seeds for garnish


Input: 3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice

3 pounds winter squash ( like 1 large butternut ) , peeled , seeds and membranes removed , cut in 1/4-inch to 1/2-inch dice

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

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

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

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


Input: 4 garlic cloves, minced


Input: 1/4 cup bread crumbs


Input: 1/2 cup finely chopped fresh parsley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh thyme leaves


Input: Salt and freshly ground pepper


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound butternut squash, seeded, membranes removed

1 pound butternut squash , seeded , membranes removed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup (2 1/2 ounces) whole-wheat flour

1/2 cup ( 2$1/2 ounces ) whole-wheat flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup (2 1/2 ounces) buckwheat flour

1/2 cup ( 2$1/2 ounces ) buckwheat flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup (2 1/2 ounces) all-purpose flour

1/2 cup ( 2$1/2 ounces ) all-purpose flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1 teaspoon sugar


Input: 1/2 teaspoon salt


Input: 2 eggs


Input: 1 1/2 cups buttermilk


Input: 3 tablespoons extra virgin olive oil, or a combination of olive oil and canola oil

3 tablespoons extra virgin olive oil , or a combination of olive oil and canola oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME O O O O O B-NAME I-NAME O O B-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 tablespoon slivered sage leaves


Input: 4 ounces whole-wheat pasta


Input: 3/4 cup vegetable broth


Input: 3/4 cup canned pumpkin


Input: 1 to 2 tablespoons minced fresh sage

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon pumpkin pie spice


Input: Pinch of dried oregano


Input: Pinch of red pepper flakes (optional)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and pepper, to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegan Parmesan for garnish (optional)

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound extra-firm tofu


Input: 1/4 cup nutritional yeast


Input: 1/4 cup cornstarch


Input: 1 1/2 tablespoons Dijon mustard


Input: 1 tablespoon lemon juice


Input: 1 teaspoon onion powder (granulated)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon garlic powder (granulated)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon turmeric


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon red pepper flakes


Input: 4 cups chopped greens


Input: 1 1/2 cups Lillet (see note)

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup orange liqueur, like Grand Marnier

1/2 cup orange liqueur , like Grand Marnier

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sugar


Input: 2 tablespoons juniper berries (optional)

2 tablespoons juniper berries ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 12-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted)

2 12-ounce bags fresh or frozen cranberries ( about 8 cups; frozen can be substituted )

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

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

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


Input: 3 pounds bone-in, skin-on chicken \nthighs and legs

3 pounds bone-in , skin-on chicken \nthighs and legs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt, plus more to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons, plus 1 tablespoon black \npepper, plus more to taste

2 teaspoons , plus 1 tablespoon black \npepper , plus more to taste

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 12-ounce beer


Input: 1 pound new potatoes


Input: 1 to 2 quarts vegetable oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sliced garlic


Input: 2 teaspoons cumin seeds


Input: 2 teaspoons fennel seeds


Input: 1 teaspoon Sichuan peppercorns, roughly chopped

1 teaspoon Sichuan peppercorns , roughly chopped

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 star anise, left whole

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 dried chiles, minced


Input: 1 1/2 tablespoons Sichuan hot bean sauce

1$1/2 tablespoons Sichuan hot bean sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dark rice wine (preferably Fujian Cooking Wine)

2 tablespoons dark rice wine ( preferably Fujian Cooking Wine )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 to 4 cups chicken stock or water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1/4 cup soy sauce


Input: Cilantro, for garnish


Input: 1 bunch kale


Input: 1 turkey (10 to 12 pounds)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Coarse kosher salt


Input: 1 tablespoon black pepper


Input: 1 lemon, zested and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch fresh thyme or rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch fresh sage


Input: 12 garlic cloves, smashed and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bottle hard apple cider (12 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Dry white wine, as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 onions, peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bay leaves


Input: Olive oil or melted butter, as needed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons butter, more for greasing baking dish

6 tablespoons butter , more for greasing baking dish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 Italian-style sweet fennel sausages


Input: 2 teaspoons kosher salt (12 grams), or to taste

2 teaspoons kosher salt ( 12 grams ) , or to taste

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


Input: 1 teaspoon black pepper


Input: 2 to 3 teaspoons chopped fresh sage (optional)

2 to 3 teaspoons chopped fresh sage ( optional )

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

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Input: 1 cup cooked brown rice


Input: 2 cups broccoli florets, fresh or frozen

2 cups broccoli florets , fresh or frozen

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 teaspoons Dijon mustard

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons low-sodium soy sauce


Input: 1/4 to 1/2 teaspoon hot sauce

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Agave nectar or sugar, to taste (optional)

Agave nectar or sugar , to taste ( optional )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 15-ounce can diced tomatoes, undrained

1 15-ounce can diced tomatoes , undrained

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Input: 1 small onion, diced


Input: 2 celery stalks, minced


Input: 3 garlic cloves, minced


Input: 1 bell pepper, seeded and diced

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Input: 2 tablespoons Cajun seasoning (commercial blend, or make your own)

2 tablespoons Cajun seasoning ( commercial blend , or make your own )

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Input: 1 15-ounce can kidney beans, drained and rinsed

1 15-ounce can kidney beans , drained and rinsed

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Input: 1 cup cornmeal


Input: 1 1/2 teaspoons baking powder


Input: Pinch of salt


Input: 1 to 2 tablespoons raw sugar (optional)

1 to 2 tablespoons raw sugar ( optional )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup nondairy milk


Input: 1/4 cup unsweetened applesauce


Input: 2 tablespoons extra-virgin olive oil


Input: 1 cup finely chopped leek (white part only)

1 cup finely chopped leek ( white part only )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups peeled pumpkin or winter squash, cut in 1/2-inch cubes (about 1 pound)

3 cups peeled pumpkin or winter squash , cut in 1/2-inch cubes ( about 1 pound )

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

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Input: 1 tablespoon peeled and minced fresh ginger

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Input: 5 cups water or vegetable stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: Freshly ground black pepper


Input: 1 tablespoon finely chopped fresh sage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups Arborio rice


Input: 1/2 cup dry white wine


Input: 2 tablespoons unsalted butter


Input: 1/2 cup finely grated rennet-free Parmesan cheese

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Input: 3 teaspoons finely chopped parsley


Input: 1/2 cup toasted pumpkin seeds


Input: 1/2 cup shelled pumpkin seeds


Input: 1/2 teaspoon extra-virgin olive oil


Input: Pinch of fine sea salt


Input: 2 cups waffle and pancake mix

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Input: 2 eggs


Input: 2 cups milk


Input: 2 tablespoons vegetable oil


Input: Salt and pepper


Input: 3/4 cup grated rennet-free Parmesan cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated rennet-free Gruyère or similar cheese

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Input: 4 teaspoons best-quality olive oil


Input: 1 cup diced onions


Input: 1/2 teaspoon turmeric


Input: 1/2 teaspoon cumin


Input: 1/2 teaspoon coriander


Input: 1/4 teaspoon cayenne pepper (optional)

1/4 teaspoon cayenne pepper ( optional )

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 15-ounce cans chickpeas, drained and rinsed

2 15-ounce cans chickpeas , drained and rinsed

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons lemon juice, or to taste

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: Pepper to taste


Input: 2 tablespoons chopped fresh cilantro or parsley

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Input: 1 cup dark red kidney beans, soaked overnight and rinsed well

1 cup dark red kidney beans , soaked overnight and rinsed well

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

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Input: 3 cups water


Input: 1/4 white onion, minced


Input: 1 bay leaf


Input: 3/4 cup walnuts


Input: 4 tablespoons (1/2 stick) butter

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Input: Salt and pepper to taste


Input: 2 teaspoons chopped dill


Input: 2 teaspoons chopped mint or basil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped flat-leaf parsley


Input: 2 teaspoons pomegranate molasses (you can find this at Whole Foods or similar markets)

2 teaspoons pomegranate molasses ( you can find this at Whole Foods or similar markets )

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

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


Input: Bread, crackers and string cheese for serving

Bread , crackers and string cheese for serving

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Garnish for older children and adults: toasted walnuts

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: pomegranate seeds


Input: 1 large white onion, very thinly sliced

1 large white onion , very thinly sliced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons (1/2 stick) unsalted butter

4 tablespoons ( 1/2 stick ) unsalted butter

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 cup all-purpose flour


Input: 3/4 cup whole milk, warmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup heavy cream, warmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs, lightly beaten

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Input: Freshly grated nutmeg, to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 recipe Pate Brisee


Input: 1 3/4 cups all-purpose flour, plus more as needed

1$3/4 cups all-purpose flour , plus more as needed

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Input: 1/2 teaspoon kosher salt


Input: 6 tablespoons (3/4 stick) unsalted butter, preferably cultured, cut up and chilled

6 tablespoons ( 3/4 stick ) unsalted butter , preferably cultured , cut up and chilled

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

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


Input: 2 tablespoons plus 1 teaspoon vegetable shortening, chilled

2 tablespoons plus 1 teaspoon vegetable shortening , chilled

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Input: 1 large egg


Input: 1 tablespoon sunflower seeds


Input: 1 tablespoon pumpkin seeds


Input: 1 tablespoon white sesame seeds


Input: Cumin and Citrus Roasted Carrots


Input: 1 avocado, halved, pitted, peeled and cut into thin wedges

1 avocado , halved , pitted , peeled and cut into thin wedges

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Input: 4 cups sprouts, preferably a mix of radish and beet

4 cups sprouts , preferably a mix of radish and beet

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Input: 1 tablespoon plus 1 teaspoon sour cream

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Edible flowers, for garnish, optional

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Input: 1 pound medium carrots, peeled

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Input: 3 garlic cloves


Input: 1 teaspoon cumin seeds


Input: 1 teaspoon fresh thyme leaves


Input: 1/4 teaspoon crushed red chile flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper, plus more to taste

Kosher salt and freshly ground black pepper , plus more to taste

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

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


Input: 1 tablespoon red wine vinegar


Input: 1/4 cup plus 2 tablespoons extra-virgin olive oil

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Input: 1 1/2 oranges


Input: 2 lemons, halved


Input: Kosher salt


Input: 8 ounces green and/or wax beans, trimmed

8 ounces green and/or wax beans , trimmed

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup blanched whole almonds, coarsely chopped

1/4 cup blanched whole almonds , coarsely chopped

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil, plus more as needed

3 tablespoons extra-virgin olive oil , plus more as needed

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

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Input: 1 large shallot, minced


Input: 1 tablespoon fresh flat-leaf parsley leaves, thinly sliced

1 tablespoon fresh flat-leaf parsley leaves , thinly sliced

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

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Input: 1 lemon


Input: Freshly ground black pepper


Input: 1 large butternut squash (about 1 1/2 pounds)

1 large butternut squash ( about 1$1/2 pounds )

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YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil or other vegetable oil

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large yellow or sweet white onion, chopped

1 large yellow or sweet white onion , chopped

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Input: 1 medium apple, any variety, peeled and diced

1 medium apple , any variety , peeled and diced

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Input: 2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube

2 cups prepared vegetable broth , or 2 cups water with 1 vegetable bouillon cube

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

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


Input: 2 teaspoons good-quality curry powder


Input: 2 teaspoons grated fresh or jarred ginger, or more, to taste

2 teaspoons grated fresh or jarred ginger , or more , to taste

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Input: Pinch of ground nutmeg or allspice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-ounce can light coconut milk

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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Input: 2 medium red onions, quartered and thinly sliced

2 medium red onions , quartered and thinly sliced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 good-size bunch kale (about 10 to 12 ounces)

1 good-size bunch kale ( about 10 to 12 ounces )

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YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup black rice or wild rice

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil or other healthy vegetable oil

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

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Input: 3 to 4 cloves garlic, minced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 scallions, green and white parts, thinly sliced

3 to 4 scallions , green and white parts , thinly sliced

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


Input: 2 cups thawed frozen corn kernels

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Input: 1/4 cup lemon or lime juice, or to taste

1/4 cup lemon or lime juice , or to taste

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Input: 1/4 to 1/2 cup chopped cilantro leaves, to taste

1/4 to 1/2 cup chopped cilantro leaves , to taste

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons ground cumin


Input: 1/2 teaspoon dried oregano


Input: 1/4 teaspoon dried thyme


Input: 1/2 cup dried cranberries


Input: Salt and freshly ground pepper to taste

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup toasted pumpkin seeds for topping

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 good-size bunch kale, washed and dried

1 good-size bunch kale , washed and dried

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil or other healthy vegetable oil, as needed

Olive oil or other healthy vegetable oil , as needed

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup dried cranberries


Input: 1/2 cup crushed toasted cashews, or pumpkin seeds

1/2 cup crushed toasted cashews , or pumpkin seeds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegan mayonnaise


Input: 1 to 2 tablespoons lemon juice, to taste

1 to 2 tablespoons lemon juice , to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups couscous, uncooked


Input: 1 tablespoon vegan margarine


Input: 1 teaspoon turmeric


Input: 1 teaspoon salt


Input: 2 tablespoons extra-virgin olive oil


Input: 2 medium onions, chopped


Input: 1 cup finely shredded white cabbage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium turnip, peeled and diced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium yellow summer squash, halved lengthwise and thinly sliced

1 medium yellow summer squash , halved lengthwise and thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium zucchini, halved lengthwise and thinly sliced

1 medium zucchini , halved lengthwise and thinly sliced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 15- to 16-ounce can chickpeas, drained and rinsed

1 15- to 16-ounce can chickpeas , drained and rinsed

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 diced ripe tomatoes


Input: 2 teaspoons grated fresh or jarred ginger, or more, to taste

2 teaspoons grated fresh or jarred ginger , or more , to taste

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


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground coriander


Input: Dried hot red pepper flakes, to taste, optional

Dried hot red pepper flakes , to taste , optional

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper, to taste

Salt and freshly ground pepper , to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup golden raisins (for garnish)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup minced fresh parsley (for garnish)

1/3 cup minced fresh parsley ( for garnish )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Sliced or slivered toasted almonds (for garnish)

Sliced or slivered toasted almonds ( for garnish )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound butternut squash (about half of a large squash)

1 pound butternut squash ( about half of a large squash )

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

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 garlic cloves, minced


Input: 2 ounces walnut pieces (about 1/2 cup), coarsely chopped

2 ounces walnut pieces ( about 1/2 cup ) , coarsely chopped

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


Input: 3 tablespoons chopped fresh marjoram, or 2 tablespoons chopped fresh sage

3 tablespoons chopped fresh marjoram , or 2 tablespoons chopped fresh sage

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

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


Input: Lots of freshly ground pepper


Input: 1 pound orecchiette


Input: 2 ounces ricotta salata, grated (about 1/2 cup)

2 ounces ricotta salata , grated ( about 1/2 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bunch black kale (cavolo nero), stemmed and washed

1 bunch black kale ( cavolo nero ) , stemmed and washed

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


Input: 1/4 medium head of cabbage (about 1/2 pound), kept intact on the core

1/4 medium head of cabbage ( about 1/2 pound ) , kept intact on the core

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small shallot, minced


Input: 2 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon chili flakes


Input: Salt to taste


Input: 3/4 pound farfalle


Input: 1 to 2 ounces Parmesan, grated (1/4 to 1/2 cup)

1 to 2 ounces Parmesan , grated ( 1/4 to 1/2 cup )

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

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


Input: 1 bunch beets, with a generous bunch of greens attached

1 bunch beets , with a generous bunch of greens attached

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 garlic cloves, to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces pappardelle


Input: 4 ounces goat cheese


Input: Freshly ground pepper


Input: 1 tablespoon chopped chives (optional)

1 tablespoon chopped chives ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped fresh parsley


Input: 4 eggs, separated


Input: 1 cup milk


Input: 3 cups cake flour (sift and then measure)

3 cups cake flour ( sift and then measure )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 1 cup (2 sticks) unsweetened butter, softened

1 cup ( 2 sticks ) unsweetened butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sugar


Input: 1 teaspoon vanilla


Input: 1 1/2 ounces McKenzie rye whiskey


Input: 3/4 ounce Carpano Antica vermouth


Input: 2 dashes Fee Brothers Old Fashion bitters

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

NoCAP NoCAP YesCAP YesCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon brandied cherry juice


Input: 3 brandied cherries, for garnish.

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups whole-wheat flour, plus more as needed

3$1/2 cups whole-wheat flour , plus more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vital gluten


Input: 2 teaspoons salt


Input: 1 1/2 teaspoons instant yeast


Input: 1 tablespoon sugar or honey, or more to taste

1 tablespoon sugar or honey , or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons neutral oil, like grapeseed or corn, or softened butter, plus more for the bowl and the pan

2 tablespoons neutral oil , like grapeseed or corn , or softened butter , plus more for the bowl and the pan

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

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

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

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


Input: Scant 1 1/3 cups cool milk, preferably whole or 2 percent (warm the milk to at least 70 degrees if you’re working by hand)

Scant 1$1/3 cups cool milk , preferably whole or 2 percent ( warm the milk to at least 70 degrees if you’re working by hand )

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 I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

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

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

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


Input: All purpose flour for dusting and kneading as needed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium potatoes, peeled (to yield 2 cups cooked and mashed)

2 medium potatoes , peeled ( to yield 2 cups cooked and mashed )

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

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

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


Input: 1 tablespoon vegetable oil, plus 3 cups or as needed for deep frying

1 tablespoon vegetable oil , plus 3 cups or as needed for deep frying

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

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

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


Input: 1 teaspoon finely chopped ginger


Input: 1 teaspoon finely chopped garlic


Input: 1 teaspoon finely chopped seeded Thai bird chili, optional

1 teaspoon finely chopped seeded Thai bird chili , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon chili flakes


Input: 1/2 teaspoon turmeric powder


Input: 3 tablespoons cornstarch


Input: 1 tablespoon lemon juice


Input: 1/2 cup chopped cilantro, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 4 hard-boiled eggs


Input: Salt to taste


Input: 1 tablespoon olive oil


Input: 1 teaspoon Dijon mustard, or to taste

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cayenne, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or more anchovy fillets, plus extra for garnish

2 or more anchovy fillets , plus extra for garnish

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Capers, for garnish


Input: 2 1/2 to 3 pounds English or hull peas, to yield 1 pound 2 ounces, or 1 pound frozen peas

2$1/2 to 3 pounds English or hull peas , to yield 1 pound 2 ounces , or 1 pound frozen peas

O B-NAME B-RANGE_END 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 I-NAME I-NAME I-NAME

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

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

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


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons flour


Input: 1 1/2 cup chicken stock or broth, slightly warm

1$1/2 cup chicken stock or broth , slightly warm

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small white onion


Input: 3 whole cloves


Input: Salt to taste


Input: 2 teaspoons sugar


Input: 2 egg yolks


Input: 2 tablespoons water


Input: 2 large tomatoes


Input: 1/2 cup finely chopped onion


Input: 6 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: Generous pinch of saffron threads


Input: 2 tablespoons sweet smoked paprika


Input: 1/3 cup olive oil


Input: 1 pound rice, preferably Bomba or Calasparra

1 pound rice , preferably Bomba or Calasparra

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1/2 cups vegetable stock


Input: 2 cups carrots, cut into one-third to one-half inch dice

2 cups carrots , cut into one-third to one-half inch dice

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup edamame beans


Input: 1 cup peas


Input: 2 cups corn kernels


Input: 1/4 cup pitted Kalamata olives, roughly chopped

1/4 cup pitted Kalamata olives , roughly chopped

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped flat-leaf parsley


Input: 1/4 cup chopped fresh cilantro.


Input: 1 egg yolk


Input: 3/4 teaspoon Dijon mustard


Input: 1 teaspoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup liquid bacon fat


Input: 4 pluots or plums, ripe, washed, quartered, the pit removed

4 pluots or plums , ripe , washed , quartered , the pit removed

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

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: Raw sugar


Input: 8 tablespoons (1 stick) butter, plus some for greasing the pan

8 tablespoons ( 1 stick ) butter , plus some for greasing the pan

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

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

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


Input: 1 1/2 cups all-purpose flour


Input: 1/2 cup whole wheat flour


Input: 1 teaspoon salt


Input: 1 1/2 teaspoons baking powder


Input: 3/4 cup sugar


Input: 2 eggs


Input: 3 very ripe bananas, mashed with a fork until smooth

3 very ripe bananas , mashed with a fork until smooth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 1/2 cup chopped walnuts or pecans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated dried unsweetened coconut

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ripe bananas


Input: 1 1/2 tablespoons baking soda


Input: 1/4 teaspoon vanilla


Input: 2 eggs


Input: 1 cup plus 1 tablespoon sweet butter, room temperature

1 cup plus 1 tablespoon sweet butter , room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup white sugar


Input: 1/2 cup light brown sugar


Input: 2/3 cup half and half


Input: 2 1/2 cups flour


Input: Pinch of sea salt


Input: Pinch of cayenne


Input: 1/2 cup raw walnuts


Input: 1/2 cup semi-sweet chocolate chips


Input: 2 cups whole milk


Input: 6 large egg yolks


Input: 1/2 cup (packed) light brown sugar, pressed through a sieve

1/2 cup ( packed ) light brown sugar , pressed through a sieve

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

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

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


Input: 1/3 cup cornstarch, sifted


Input: 1/2 teaspoon ground cinnamon


Input: 1/8 teaspoon freshly grated nutmeg


Input: Pinch of salt


Input: 1 teaspoon pure vanilla extract


Input: 3 tablespoons cold unsalted butter, cut into bits

3 tablespoons cold unsalted butter , cut into bits

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ripe but firm bananas


Input: 1 9-inch single crust made with Good for Almost Everything Pie Dough, fully baked and cooled (see recipe)

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

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

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

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


Input: 1 cup cold heavy cream


Input: 2 tablespoons confectioners’ sugar, sifted

2 tablespoons confectioners’ sugar , sifted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon pure vanilla extract


Input: 2 tablespoons sour cream


Input: 1 cup cleaned edible insects


Input: 2 cups water


Input: 1 teaspoon salt


Input: 2 dashes pepper


Input: 1 tablespoon butter


Input: 1/2 teaspoon dried sage


Input: 2 tablespoons finely chopped onions


Input: 1 pound 2 ounces small dry chickpeas

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon and 1/2 teaspoon baking soda

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup raw tahini


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, crushed


Input: Salt to taste


Input: 3/4 cup olive oil, or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 cloves garlic


Input: 4 ounces basil or chervil


Input: 2 ounces baby spinach


Input: 2 ounces baby arugula


Input: 1/4 cup hazelnuts, toasted and finely ground

1/4 cup hazelnuts , toasted and finely ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup ricotta salata, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper.

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 russet or Idaho potatoes, peeled

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups vegetable oil for deep-frying

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 3 tablespoons minced garlic


Input: 1/2 cup plus 1 tablespoon minced cilantro

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Aleppo pepper (or substitute 1 3/4 tablespoons paprika plus 1 teaspoon cayenne)

2 tablespoons Aleppo pepper ( or substitute 1$3/4 tablespoons paprika plus 1 teaspoon cayenne )

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

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

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


Input: Salt


Input: 2 tablespoons minced flat-leaf parsley


Input: 2 tablespoons fresh lemon juice


Input: 1/2 cup dried cranberry beans, Italian white beans, or other white beans, soaked overnight in cold water

1/2 cup dried cranberry beans , Italian white beans , or other white beans , soaked overnight in cold water

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

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 YesCAP 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: 1 sprig oregano


Input: 1 sprig rosemary


Input: 2 cloves garlic


Input: 1 1/2 cups extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 8 pounds meaty beef short ribs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and pepper


Input: 2 tablespoons vegetable oil


Input: 1 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, finely chopped


Input: 2 celery stalks, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 7 guajillo chiles


Input: 1 ancho chile


Input: 2 tablespoons vegetable oil


Input: 1 small onion, chopped


Input: 2 garlic cloves, chopped


Input: 1/2 teaspoon ground cumin


Input: 1 cinnamon stick


Input: 1 clove


Input: 2 tablespoons sesame seeds


Input: 1 teaspoon dried oregano


Input: 1 bay leaf


Input: 1 teaspoon coriander seeds


Input: 1/2 ripe plantain, 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: 1/3 cup yellow raisins


Input: 1/4 cup slivered almonds


Input: 1/2 cup crushed tomatoes with their liquid

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce unsweetened chocolate, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons brown sugar, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons red wine vinegar, or to taste

2 teaspoons red wine vinegar , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 2 cups mayonnaise


Input: 1 cup distilled white vinegar


Input: 1/2 cup apple juice


Input: 2 teaspoons prepared horseradish


Input: 2 teaspoons ground black pepper


Input: 2 teaspoons fresh lemon juice


Input: 1 teaspoon salt


Input: 1/2 teaspoon cayenne pepper


Input: 2 tablespoons vegetable oil or light olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sliced almonds


Input: 1/2 cup finely chopped onion


Input: 3 large cloves garlic, finely chopped

B-NAME I-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 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1 teaspoon sweet paprika


Input: 1/2 teaspoon red chili pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt


Input: 3/4 cup coconut milk


Input: 3/4 pound green beans, trimmed and cut into 1-inch pieces

3/4 pound green beans , trimmed and cut into 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon lime juice


Input: 2 tablespoons chopped cilantro.


Input: 5 tablespoons unsalted butter, at room temperature

5 tablespoons unsalted butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup  sugar


Input: 1/3 cup (packed) light brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup all-purpose flour


Input: 1/4 teaspoon salt


Input: 1/2 cup chopped walnuts


Input: 1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)

1 pint ( 2 cups ) fresh blueberries ( preferably fresh , or frozen , not thawed )

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

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

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


Input: 2 cups plus 2 teaspoons all-purpose flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon cinnamon


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2/3 cup sugar


Input: Grated zest of 1/2 lemon or 1/4 orange

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 stick (6 tablespoons) unsalted butter, at room temperature

3/4 stick ( 6 tablespoons ) unsalted butter , at room temperature

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

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

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


Input: 2 large eggs, at room temperature

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 teaspoon pure vanilla extract


Input: 1/2 cup buttermilk


Input: 3 tablespoons olive oil


Input: Sea salt


Input: Freshly ground black pepper


Input: 4 lbs. beef rib bones or short ribs, washed

4 lbs. beef rib bones or short ribs , washed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, peeled, roughly chopped

2 medium onions , peeled , roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cloves garlic, peeled, roughly chopped

5 cloves garlic , peeled , roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sweet butter


Input: 3 medium Yukon potatoes, peeled, roughly chopped

3 medium Yukon potatoes , peeled , roughly chopped

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 brown mushrooms, washed, sliced

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: 3 large carrots, peeled, cut into thick rounds

3 large carrots , peeled , cut into thick rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 celery stalks, cut into one-inch lengths

2 celery stalks , cut into one-inch lengths

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 broccoli crowns, washed, the florets cut apart

3 broccoli crowns , washed , the florets cut apart

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 Brussels sprouts, trimmed, quartered

10 Brussels sprouts , trimmed , quartered

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Italian parsley, roughly chopped

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh rosemary


Input: 4 cups water


Input: 2 tablespoons toasted bread crumbs


Input: Half teaspoon finely grated orange zest

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon minced garlic


Input: 1 teaspoon finely chopped parsley


Input: 4 heads endive,halved lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 3 tablespoons extra-virgin olive oil


Input: 1 cup Verdicchio or other white wine

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups blood orange or other orange juice

1$1/2 cups blood orange or other orange juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 teaspoons sugar


Input: 1 tablespoon shelled pistachios


Input: 6 blood orange segments or othero range segments

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 thin shavings (1/2 ounce total) ricotta salata

4 thin shavings ( 1/2 ounce total ) ricotta salata

B-QTY 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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 1/4 cups all-purpose flour


Input: 4 grams kosher salt (about 3/4 teaspoon)

4 grams kosher salt ( about 3/4 teaspoon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 tablespoons unsalted butter, cold and cut into cubes

10 tablespoons unsalted butter , cold and cut into cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons ice water, as needed

2 to 3 tablespoons ice water , as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups squash or pumpkin purée (see note)

1$3/4 cups squash or pumpkin purée ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 large eggs


Input: 1 cup heavy cream


Input: 153 grams dark brown sugar (about 3/4 cups)

153 grams dark brown sugar ( about 3/4 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons brandy


Input: 4 grams ground ginger (about 2 teaspoons)

4 grams ground ginger ( about 2 teaspoons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 grams ground cinnamon (about 1 1/2 teaspoons)

3 grams ground cinnamon ( about 1$1/2 teaspoons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon grated nutmeg


Input: Pinch ground clove


Input: 335 grams tapioca starch (about 3 cups), plus more to dust your hands

335 grams tapioca starch ( about 3 cups ) , plus more to dust your hands

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

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

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


Input: 18 grams salt (2 teaspoons)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon baking powder


Input: 2/3 cup whole milk


Input: 1/2 cup canola oil


Input: 1 1/2 tablespoons butter, softened


Input: 2 large eggs


Input: 94 grams grated Pecorino Romano cheese (about ¾ cup)

94 grams grated Pecorino Romano cheese (about  3/4 cup)

94 grams grated Pecorino Romano cheese ( about 3/4 cup )

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 94 grams grated Parmesan cheese (about ¾ cup)

94 grams grated Parmesan cheese (about  3/4 cup)

94 grams grated Parmesan cheese ( about 3/4 cup )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup apple juice


Input: 1 cup water


Input: 1 tablespoon salt


Input: 1/4 tablespoon garlic powder


Input: 1 tablespoon honey


Input: 1/2 tablespoon dark brown sugar


Input: 1/2 tablespoon soy sauce


Input: 1/2 tablespoon fresh lemon juice


Input: 8 boneless skinless chicken breasts


Input: Big Bob Gibson Bar-B-Q White Sauce

NoCAP NoCAP YesCAP YesCAP YesCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces broccoli, florets cut into pieces 1 inch in length and stem peeled and cut into pieces 1 inch in length and 1/2 inch thick

12 ounces broccoli , florets cut into pieces 1 inch in length and stem peeled and cut into pieces 1 inch in length and 1/2 inch thick

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

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

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

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


Input: 3 tablespoons olive oil


Input: 1 large clove garlic, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pinch red pepper flakes


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup walnut pieces, toasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 1 pinch finely grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: One-day-old baguette, crust discarded and remaining cut into 3/4 inch to 1-inch dice

One-day-old baguette , crust discarded and remaining cut into 3/4 inch to 1-inch dice

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

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

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


Input: 1 tablespoon lemon juice, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil, for drizzling

1/4 cup extra-virgin olive oil , for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup julienned basil leaves


Input: Parmigiano-Reggiano shavings, optional.

Parmigiano-Reggiano shavings , optional.


Input: 1 pound very firm tofu sliced into 4 large pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons teriyaki sauce


Input: 1/4 cup vegetable oil


Input: 1 thumb-sized piece of ginger, peeled and halved

1 thumb-sized piece of ginger , peeled and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, white and green parts, sliced

3 scallions , white and green parts , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, peeled and smashed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 handfuls of broccolini or broccoli rabe

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cup chicken stock


Input: 1 tablespoon soy sauce


Input: 1 tablespoon sesame oil


Input: 1 pinch red pepper flakes


Input: 1/2 medium onion, diced


Input: 1 rack of pork ribs


Input: 1/2 teaspoon cayenne


Input: 1 pound brown sugar


Input: 1/4 cup kosher salt


Input: Pepper


Input: 6 ounces tomato paste


Input: 1 small yellow onion (peeled, finely chopped)

1 small yellow onion ( peeled , finely chopped )

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cloves garlic (peeled, finely chopped)

2 cloves garlic ( peeled , finely chopped )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Olive oil


Input: 2 1/2 cups all-purpose flour


Input: 1/2 teaspoon kosher salt


Input: 16 tablespoons unsalted butter, cold and cut into pieces

16 tablespoons unsalted butter , cold and cut into pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 10 tablespoons ice water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 apples (about 3 pounds), peeled, cored, and thinly sliced

6 apples ( about 3 pounds ) , peeled , cored , and thinly sliced

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

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

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


Input: 3/4 cup light brown sugar


Input: 3 tablespoons all-purpose flour


Input: 2 teaspoons ground cinnamon


Input: 2 teaspoons freshly grated nutmeg


Input: 2 teaspoons vanilla extract


Input: 1 teaspoon ground ginger


Input: Pinch kosher salt


Input: 2 tablespoons unsalted butter, chilled and cut into pieces

2 tablespoons unsalted butter , chilled and cut into pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Milk, for brushing


Input: Cinnamon sugar, for sprinkling


Input: 3 cups cream, light or heavy, but preferably a combination of the two (not ultrapasteurized -- and, if possible, not homogenized)

3 cups cream , light or heavy , but preferably a combination of the two ( not ultrapasteurized -- and , if possible , not homogenized )

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

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

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

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


Input: 1/4 cup cultured buttermilk, with live cultures (check the carton)

1/4 cup cultured buttermilk , with live cultures ( check the carton )

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

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

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


Input: 9 tablespoons unsalted butter


Input: 3 tablespoons plus 1 teaspoon unbleached all-purpose flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 2/3 cups whole milk


Input: 1/4 teaspoon freshly ground nutmeg


Input: Salt and ground black pepper


Input: 1 medium onion, chopped


Input: 1 garlic clove, minced


Input: 1 pound assorted fresh mushrooms (shiitake, oyster, porcini, chanterelles, cremini), thinly sliced

1 pound assorted fresh mushrooms ( shiitake , oyster , porcini , chanterelles , cremini ) , thinly sliced

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

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

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


Input: 1 tablespoon finely chopped fresh sage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder chopped into rough dice

2 pounds Napa cabbage , 12 large leaves removed from the head , and reserved , the remainder chopped into rough dice

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

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

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

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


Input: 1/2 cup dry white wine


Input: 1 1/2 pounds (about 4) Yukon Gold potatoes, sliced 1/8 inch thick

1$1/2 pounds ( about 4 ) Yukon Gold potatoes , sliced 1/8 inch thick

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

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

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


Input: 1 cup grated Västerbotten or Parmesan cheese.

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour


Input: 2 teaspoons baking powder


Input: 2 teaspoons baking soda


Input: 2 teaspoons ground cinnamon


Input: 3/4 teaspoon salt


Input: 3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)

3 cups grated carrots ( you can grate the carrots in a food processor fitted with a shredding blade )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup coarsely chopped walnuts or pecans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup shredded coconut, sweetened or unsweetened

1 cup shredded coconut , sweetened or unsweetened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup moist, plump raisins (dark or golden) or dried cranberries

1/2 cup moist , plump raisins ( dark or golden ) or dried cranberries

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

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

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


Input: 2 cups sugar


Input: 1 cup canola or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs


Input: 8 ounces cream cheese, at room temperature

8 ounces cream cheese , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick (8 tablespoons) unsalted butter, at room temperature

1 stick ( 8 tablespoons ) unsalted butter , at room temperature

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

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

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


Input: 1 pound (3 3/4 cups) confectioners

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup shredded coconut, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Toasted finely chopped nuts and/or toasted coconut, for topping, optional

Toasted finely chopped nuts and/or toasted coconut , for topping , optional

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

YesCAP 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 pounds butternut, calabaza, or kabocha squash, halved lengthwise and seeded

2 pounds butternut , calabaza , or kabocha squash , halved lengthwise and seeded

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

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: 3 tablespoons vegetable oil


Input: 1/2 cup slivered almonds


Input: 2 pounds of onions, peeled, and sliced thinly in rounds

2 pounds of onions , peeled , and sliced thinly in rounds

B-QTY B-UNIT O 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

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


Input: Salt to taste


Input: 1 bunch flat-leaf parsley, finely chopped

1 bunch flat-leaf parsley , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons plus 1 tablespoon sugar (optional)

2 teaspoons plus 1 tablespoon sugar ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon ground cinnamon


Input: 1/2 cup raisins


Input: Freshly ground pepper to taste


Input: 2 tablespoons olive oil


Input: 1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination

1 pound Italian sausages , bone-in pork chops , confit duck legs , or duck breasts , or a combination

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

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

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

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


Input: 1 tablespoon chopped garlic


Input: 2 leeks or onions, trimmed, washed, and sliced

2 leeks or onions , trimmed , washed , and sliced

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: 2 carrots, peeled and cut into 1-inch lengths

2 carrots , peeled and cut into 1-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 celery stalks, cut into 1/2-inch pieces

3 celery stalks , cut into 1/2-inch pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium zucchinis or 1 small head green cabbage, cut into 1/2-inch pieces

2 medium zucchinis or 1 small head green cabbage , cut into 1/2-inch pieces

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

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups chopped tomatoes, with their juice (canned are fine)

4 cups chopped tomatoes , with their juice ( canned are fine )

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

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

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


Input: 1/4 cup fresh chopped parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh chopped thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves