Input: 2 shad fillets, about 2 pounds each

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

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Input: 1 cup white wine


Input: 1 cup lemon juice


Input: 1 clove garlic, peeled and minced

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

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Input: 1 small onion, peeled and thinly sliced

1 small onion , peeled and thinly sliced

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

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Input: 1 cup water


Input: 1 carrot, peeled and thinly sliced

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

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Input: 2 ribs celery, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup tomato sauce


Input: 1/2 cup beef broth


Input: 1/2 cup beer


Input: 1 tablespoon red wine vinegar


Input: 2 cups dry white wine


Input: 1 cup fresh lemon juice


Input: 1 tablespoon chopped oregano


Input: 2 plum tomatoes, seeded and chopped

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

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Input: 1/2 teaspoon ground allspice


Input: 1 teaspoon paprika


Input: 2 teaspoons ground cumin


Input: 1 pound ground beef


Input: 1 tablespoon chili powder


Input: 2 dried ancho chilies, soaked in hot water for 15 minutes, seeded and chopped

2 dried ancho chilies , soaked in hot water for 15 minutes , seeded and chopped

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

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Input: 1/2 red pepper, finely chopped

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

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Input: 1 small onion, finely chopped

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

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Input: 2 cloves garlic, smashed


Input: 1/4 pound pancetta, chopped


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon fresh sage leaves (or 1/4 teaspoon dried sage)

1/2 teaspoon fresh sage leaves ( or 1/4 teaspoon dried sage )

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

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Input: 1 tablespoon dry white wine


Input: 3 cups thinly sliced onions


Input: Salt and freshly ground black pepper

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

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Input: 4 tablespoons extra-virgin olive oil


Input: 2 tablespoons Balsamic vinegar


Input: 1 1/3 pounds chicken livers


Input: 1/2 cup raw chicken fat


Input: Pinch of kosher salt


Input: 2 tablespoons raisins


Input: Kosher salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 hard-cooked eggs


Input: Cracklings left from rendering chicken fat (following recipe)

Cracklings left from rendering chicken fat ( following recipe )

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

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Input: 8 to 16 ears of corn

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 3/4 cup butter


Input: 2 to 4 teaspoons ground cumin

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

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Input: 5 tablespoons rendered chicken fat (following recipe)

5 tablespoons rendered chicken fat ( following recipe )

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

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Input: 2 cups sliced onions


Input: 1 pound chicken livers


Input: 1/2 cup chopped fresh parsley


Input: 1/2 cup plain yogurt, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium-size onions, peeled and coarsely chopped

4 medium-size onions , peeled and coarsely chopped

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

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Input: Salt to taste


Input: 1/2 cup butter


Input: 4 tablespoons chopped fresh parsley


Input: 20 small pickling (Kirby) cucumbers

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

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Input: 8 medium-size nectarines, sliced

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


Input: 1/2 cup fresh lemon juice


Input: 6 tablespoons unsalted butter


Input: 4 tablespoons grated Parmesan cheese


Input: 3 pounds scallops


Input: 1/2 cup butter


Input: 4 cloves garlic, peeled and minced

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 4 scallions, cut into rings

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons ground cumin


Input: Freshly ground black pepper to taste

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

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Input: 1 pound sourdough, French or Italian bread

1 pound sourdough , French or Italian bread

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

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Input: 4 teaspoons sugar


Input: 1/2 cup malt or white vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped hot green chilies, optional

2 tablespoons chopped hot green chilies , optional

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

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Input: 2 cups finely chopped green peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup minced red onion


Input: 3 pounds rotini or other spiral macaroni

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

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Input: 8 to 10 ears of corn (enough for about 6 cups fresh corn kernels)

8 to 10 ears of corn ( enough for about 6 cups fresh corn kernels )

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

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


Input: 2 cups finely grated fresh Parmesan cheese

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

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Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup good-quality olive oil


Input: 4 tablespoons coarsely chopped, fresh oregano leaves or 4 teaspoons dried leaves

4 tablespoons coarsely chopped , fresh oregano leaves or 4 teaspoons dried leaves

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

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Input: 1/2 cup coarsely chopped fresh parsley

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

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Input: 8 cloves garlic


Input: 1 1/3 cups fresh basil leaves, tightly packed

1$1/3 cups fresh basil leaves , tightly packed

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

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Input: Salt and pepper to taste

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


Input: 4 pounds ripe tomatoes


Input: 1/8 teaspoon saffron threads


Input: 3/4 cup mayonnaise


Input: 4 sea bass fillets, approximately 6 ounces each

4 sea bass fillets , approximately 6 ounces each

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

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Input: 1 cup white wine


Input: 2 cups fish broth or clam juice

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

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Input: 2 sticks unsalted sweet butter, preferrably clarified

2 sticks unsalted sweet butter , preferrably clarified

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

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Input: Salt to taste


Input: 3 or 4 bay leaves


Input: 2 cups meat broth (any meat, dark or white)

2 cups meat broth ( any meat , dark or white )

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

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Input: 1/2 cup red wine vinegar


Input: 8 quails


Input: 6 black peppercorns, crushed


Input: 1 small stalk of fresh celery

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

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Input: 2 cloves garlic, crushed


Input: Some sprigs of fresh thyme or 1/2 teaspoon dried

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

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Input: 1 medium-size onion, coarsely chopped

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

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Input: 1/2 cup olive oil


Input: 2 quarts chicken broth


Input: 1 pound chicken breasts, poached and shredded

1 pound chicken breasts , poached and shredded

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

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Input: 1/2 lime, sliced


Input: Tortilla chips for garnish


Input: Chilis of choice for garnish

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


Input: 1/2 medium white onion for garnish

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

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Input: 3 limes, chopped, for garnish

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

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Input: 2 tablespoons chopped fresh parsley


Input: 1 tablespoon lard or butter


Input: 1 large white onion, chopped

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

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Input: 1 pound tomatoes, peeled, seeded and chopped (if fresh tomatoes are unsatisfactory, use imported canned whole tomatoes)

1 pound tomatoes , peeled , seeded and chopped ( if fresh tomatoes are unsatisfactory , use imported canned whole tomatoes )

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

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Input: 1 green pepper, seeded and chopped

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

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Input: 4 plum tomatoes, peeled, seeded and diced

4 plum tomatoes , peeled , seeded and diced

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

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Input: 1 tablespoon chopped fresh garlic


Input: 2 medium red onions, peeled and sliced paper thin

2 medium red onions , peeled and sliced paper thin

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

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Input: 2 medium carrots, peeled and sliced very thinly

2 medium carrots , peeled and sliced very thinly

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

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Input: 2 tablespoons olive oil


Input: 4 stalks celery, peeled and cut into 1/2-inch pieces on the bias

4 stalks celery , peeled and cut into 1/2-inch pieces on the bias

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

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


Input: 8 cups veal stock (available commercially)

8 cups veal stock ( available commercially )

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

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Input: 1 pound cavatappi or corkscrew macaroni

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

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Input: 1 large herb sachet (3 bay leaves, 2 tablespoons fresh thyme, 10 peppercorns, 1 bunch parsley stems)

1 large herb sachet ( 3 bay leaves , 2 tablespoons fresh thyme , 10 peppercorns , 1 bunch parsley stems )

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

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

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


Input: 2 cloves garlic, peeled


Input: 2 cups dry white wine


Input: 4 cups chicken stock


Input: 1 cup heavy cream


Input: 1 1/2 bunches watercress, cleaned, stems removed and chopped

1$1/2 bunches watercress , cleaned , stems removed and chopped

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

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Input: 1 1/2 pounds bay scallops


Input: 1 bunch chives for garnish


Input: 3 tablespoons vegetable oil


Input: Salt and pepper to taste

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


Input: 2 pounds lamb shoulder, trimmed and cut into 3-inch squares

2 pounds lamb shoulder , trimmed and cut into 3-inch squares

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

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Input: 2 celery stalks, washed and cut into 1/2-inch cubes

2 celery stalks , washed and cut into 1/2-inch cubes

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

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Input: 1 large Spanish onion, peeled and cut into 1/2-inch cubes

1 large Spanish onion , peeled and cut into 1/2-inch cubes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large carrots, peeled and cut into 1/2-inch cubes

2 large carrots , peeled and cut into 1/2-inch cubes

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

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Input: 1 bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets)

1 bouquet garni ( bay leaves , parsley and thyme in cheesecloth; also available in specialty food markets )

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

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


Input: 3 medium leeks, cleaned and diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large Spanish onion, peeled and diced

1 large Spanish onion , peeled and diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: Salt and freshly ground pepper

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


Input: Salt and pepper to taste

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


Input: 4 Idaho potatoes, peeled and diced

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

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Input: 1 tablespoon butter


Input: Chicken stock as needed


Input: 2 cups dry white wine


Input: 10 leaves fresh sage or 1 1/2 teaspoons dried

10 leaves fresh sage or 1$1/2 teaspoons dried

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

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Input: 4 anchovy fillets


Input: 8 cloves garlic, peeled and crushed

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

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Input: 6 veal shanks or lamb shanks, about 1 1/2 inches thick

6 veal shanks or lamb shanks , about 1$1/2 inches thick

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: Flour for dredging meat


Input: 2 tablespoons water


Input: 2 eggs


Input: 1/2 cup matzoh meal


Input: 1 teaspoon salt


Input: 1 1-inch knob of horseradish, peeled and finely grated

1 1-inch knob of horseradish , peeled and finely grated

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

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Input: 2 tablespoons olive oil


Input: 2 cups kale, escarole, spinach or swiss chard (or a combination) coarsely shredded

2 cups kale , escarole , spinach or swiss chard ( or a combination ) coarsely shredded

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

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


Input: 1/3 cup turnips, peeled and cut into one-inch pieces

1/3 cup turnips , peeled and cut into one-inch pieces

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

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Input: 1/3 cup parsnips, peeled and cut into one-inch pieces

1/3 cup parsnips , peeled and cut into one-inch pieces

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

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Input: 1/3 cup carrots, peeled and cut into one-inch pieces

1/3 cup carrots , peeled and cut into one-inch pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chicken stock


Input: 1 12-ounce bottle dark beer

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


Input: 10 ounces dry red wine


Input: 1 large Spanish onion, peeled and chopped

1 large Spanish onion , peeled and chopped

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Input: 4 shallots, peeled and sliced

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

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Input: 5 medium white turnips, peeled and cut into small cubes

5 medium white turnips , peeled and cut into small cubes

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Input: 2 tablespoons canola oil


Input: 6 pounds of short ribs, separated

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Input: Salt and freshly ground pepper

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


Input: 2 medium carrots, peeled and cut into small cubes

2 medium carrots , peeled and cut into small cubes

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

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Input: 1 cup mascarpone


Input: 4 tablespoons shelled, splintered pistachios, or toasted flaked almonds

4 tablespoons shelled , splintered pistachios , or toasted flaked almonds

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

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Input: 8 Small peaches, halved and pitted

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Input: 1/4 cup lemon juice


Input: 1/3 cup amaretto


Input: Salt


Input: 2 cups sugar


Input: 1/2 cup olive oil


Input: 2 teaspoons dried oregano


Input: 12 cloves garlic, peeled


Input: 1 teaspoon dried oregano


Input: Finely grated zest of 1 lemon

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

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Input: 2 tablespoons lemon juice


Input: 15 large black olives (or 20 small), pitted and sliced

15 large black olives ( or 20 small ) , pitted and sliced

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

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Input: 1 teaspoon Maldon salt or 1/2 teaspoon table salt

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Input: 2 1/2 pounds waxy potatoes (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes

2$1/2 pounds waxy potatoes ( about 6 medium ) , such as Red Bliss , unpeeled and cut into 1-inch cubes

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

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Input: 2 tablespoons vegetable oil


Input: 1 teaspoon red chili flakes


Input: 3 cloves garlic, peeled and thinly sliced crosswise

3 cloves garlic , peeled and thinly sliced crosswise

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Input: 1/4 cup olive oil


Input: 12 lamb rib chops


Input: 2 limes


Input: 1/4 cup chopped cilantro leaves


Input: 1 1/2 cups peeled white turnip or daikon radish, cut into 1-inch chunks, optional

1$1/2 cups peeled white turnip or daikon radish , cut into 1-inch chunks , optional

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

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Input: 1 cup chopped tomato


Input: 1 1/2 cups pineapple chunks, preferably fresh

1$1/2 cups pineapple chunks , preferably fresh

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 tablespoon chopped garlic


Input: 1 small chili, stemmed, seeded, and minced, or 1/2 teaspoon dried red chili flakes, or to taste

1 small chili , stemmed , seeded , and minced , or 1/2 teaspoon dried red chili flakes , or to taste

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

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Input: 1 1/2 to 2 pounds of boneless veal shoulder, cut into 1 1/2-inch or smaller chunks

1$1/2 to 2 pounds of boneless veal shoulder , cut into 1$1/2-inch or smaller chunks

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Input: 1 onion, peeled and roughly chopped

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

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Input: 2 tablespoons neutral oil, like canola or grapeseed

2 tablespoons neutral oil , like canola or grapeseed

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Input: 4 whole cloves


Input: 1 teaspoon ground mace


Input: 1 teaspoon cayenne pepper


Input: 1 cup port wine


Input: 1 shallot, chopped


Input: 1 tablespoon Harvey sauce


Input: 2 cups pinot noir or similar red wine or port

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Input: 1 tablespoon mushroom ketchup


Input: 1 cup chicken stock


Input: Salt to taste


Input: 1 magret (2 boneless breast halves)

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Input: 1 teaspoon butter, melted (optional)

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Input: 1 teaspoon flour (optional)

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Input: 8 ounces picholine or similar green olives, pitted

8 ounces picholine or similar green olives , pitted

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Input: Thinly peeled rind of 1 lemon

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

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Input: 2 bay leaves


Input: 1 egg white


Input: 1 large whole-wheat tortilla (nonfat, if possible)

1 large whole-wheat tortilla ( nonfat , if possible )

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

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Input: 2 teaspoons sesame seeds (black if possible)

2 teaspoons sesame seeds ( black if possible )

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Input: 1 14- or 15-ounce can no-salt-added whole tomatoes

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

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Input: Freshly ground black pepper


Input: 8 ounces poblano peppers or green bell peppers

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Input: 1 cup no-salt-added beef or chicken stock

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Input: 1 large clove garlic


Input: 1 jalapeno


Input: 1 teaspoon ground cumin


Input: 1 teaspoon dried oregano


Input: 8 ounces lean pork (from tenderloin)

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Input: 1 tablespoon fresh lemon juice


Input: 1 small onion, quartered

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


Input: 12 ounces tiny new potatoes


Input: 2 teaspoons olive oil


Input: 1 stalk celery, chopped


Input: 2 medium carrots, scraped and sliced

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Input: 5 stalks fresh rosemary


Input: 2 cups chicken stock


Input: 5 branches fresh thyme


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

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

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Input: 1/2 cup minced mint leaves


Input: 1 Pekin duck, about 3 1/2 pounds

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Input: Salt and pepper


Input: 1/4 cup minced basil leaves


Input: 1 1/2 cups Arborio rice


Input: 6 cups basic vegetable broth (see recipe)

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

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Input: 1 cup dry white wine


Input: 1/2 pound prosciutto, sliced very thin, 1/8-inch thick and cut into narrow strips

1/2 pound prosciutto , sliced very thin , 1/8-inch thick and cut into narrow strips

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

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Input: 2 cups fresh peas, podded

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

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Input: 2 tablespoons grated lemon rind


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

1 teaspoon freshly ground pepper , plus more to taste

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Input: 6 large shallots, peeled and minced

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Input: 2 teaspoons grated ginger


Input: 3/4 cup brandy


Input: 1 1/2 cups sifted unbleached flour


Input: 1 teaspoon baking powder


Input: 1 teaspoon salt


Input: 6 eggs


Input: 1 cup sugar


Input: 2 teaspoons vanilla


Input: 1 1/2 jars (8 ounces each) maraschino cherries, drained (1 cup)

1$1/2 jars ( 8 ounces each ) maraschino cherries , drained ( 1 cup )

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Input: 4 ounces mixed candied fruits


Input: 1/2 cup raisins


Input: 1 box (15 ounces) dried apricots

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Input: 12 pitted prunes, halves

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


Input: 16 ounces pitted dates


Input: 1 teaspoon olive oil


Input: 1/2 cup minced mint leaves


Input: 1/2 pound shelled whole brazil nuts (1 1/2 cups)

1/2 pound shelled whole brazil nuts ( 1$1/2 cups )

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Input: 8 ounces (2 cups) pecan halves

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Input: 8 ounces (2 cups) walnut halves

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Input: 1/2 cup lime juice


Input: 1/2 cup minced parsley


Input: 2 medium carrots, peeled and diced

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Input: 2 large red or yellow bell peppers, seeded, deveined and diced

2 large red or yellow bell peppers , seeded , deveined and diced

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Input: 2 medium beets, peeled and finely diced

2 medium beets , peeled and finely diced

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

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Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 1/2 cups Arborio rice


Input: 1 medium onion, peeled and finely minced

1 medium onion , peeled and finely minced

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

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Input: 1 teaspoon olive oil


Input: 7 cups basic vegetable broth (see recipe)

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

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Input: 2 1 1/2-pound lobsters


Input: 1 pound fresh mozzarella, diced

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Input: 1 cup roughly chopped basil leaves

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Input: 1 tablespoon cracked black peppercorns


Input: 1 1/2 teaspoons freshly ground pepper, plus more to taste

1$1/2 teaspoons freshly ground pepper , plus more to taste

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Input: 1 red bell pepper, seeded and diced

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Input: 7 cups basic vegetable broth (see recipe)

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

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Input: 1 teaspoon olive oil


Input: 1 leek, white part only, rinsed well and minced

1 leek , white part only , rinsed well and minced

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

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Input: 1 clove garlic, peeled and finely minced

1 clove garlic , peeled and finely minced

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Input: 1 1/2 cups Arborio rice


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

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Input: 6 tomatoes, chopped


Input: 1 medium carrot, peeled and diced

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Input: 2 tablespoons minced parsley


Input: 1 tablespoon minced chives


Input: 1 cup spinach leaves, rinsed and cut into thin strips

1 cup spinach leaves , rinsed and cut into thin strips

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Input: 3/4 cup ricotta


Input: 1 cup sugar-snap peas, strings and stems removed, blanched and cooled

1 cup sugar-snap peas , strings and stems removed , blanched and cooled

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Input: 1 small carrot, peeled and cut into 1/4-inch dice

1 small carrot , peeled and cut into 1/4-inch dice

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Input: 1 cup asparagus tips, blanched and cooled

1 cup asparagus tips , blanched and cooled

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Input: 1 medium zucchini, rinsed and cut into 1/4-inch dice

1 medium zucchini , rinsed and cut into 1/4-inch dice

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Input: 1 cup dry white wine


Input: 1 1/2 cups Arborio rice


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

1 teaspoon freshly ground pepper , plus more to taste

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Input: 6 cups basic vegetable broth (see recipe)

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Input: 2 tomatoes, halved


Input: 8 mushrooms, halved


Input: 2 whole heads garlic, cloves separated, skin intact

2 whole heads garlic , cloves separated , skin intact

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leek, rinsed and sliced in thin rounds

1 leek , rinsed and sliced in thin rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 1/2 teaspoon salt


Input: 2 bay leaves


Input: 1 tablespoon whole black peppercorns


Input: 6 sprigs fresh thyme or 1 tablespoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch flat-leaf parsley


Input: 1 4-inch piece ginger, coarsely chopped

1 4-inch piece ginger , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 1/4 teaspoon ground cinnamon


Input: 1 teaspoon butter


Input: 1 teaspoon honey


Input: 2 tablespoons chicken stock


Input: 1/4 teaspoon salt


Input: 1/2 pound snow peas, or about 3 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large onions, about 2 pounds, cut into quarters

2 large onions , about 2 pounds , cut into quarters

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped

4 large carrots , about 1$1/2 pounds , peeled and coarsely chopped

B-QTY 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

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


Input: 8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves

8 stalks celery , about 1 pound , rinsed and cut into large pieces , including heart and leaves

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


Input: 1 cup pureed pumpkin, squash or sweet potato

1 cup pureed pumpkin , squash or sweet potato

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 1 envelope unflavored gelatin


Input: 1 1/2 cups milk


Input: 2 tablespoons finely chopped chervil or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pinch freshly grated nutmeg


Input: Freshly ground white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups warm milk


Input: Salt to taste


Input: 2 tablespoons butter


Input: 1/2 cup finely sliced white onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 whole cloves of garlic, peeled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 yellow gold or russet potatoes, about 1 1/2 pounds

6 yellow gold or russet potatoes , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 tablespoon fresh tarragon or 2 teaspoons dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons tomato paste


Input: 1/2 cup Madeira wine


Input: 1/2 cup reduced fresh chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped shallots


Input: 2 cups thinly sliced chanterelles, morelles, shiitake or any wild mushroom

2 cups thinly sliced chanterelles , morelles , shiitake or any wild mushroom

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

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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 to 10 fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14 1/2-ounce can chicken broth


Input: 1 14 1/2-ounce can beef broth


Input: 1/2 cup port


Input: 2 1/2 tablespoons butter


Input: 2 1/2 tablespoons flour


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of sugar, optional


Input: 1 pound ground veal


Input: 2 large egg yolks


Input: 1/2 cup dry bread crumbs


Input: 4 to 5 tablespoons finely grated Parmigiano-Reggiano

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 center cut-fillet of beef, well trimmed and tied, about 2 pounds

1 center cut-fillet of beef , well trimmed and tied , about 2 pounds

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

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 to 10 tablespoons freshly grated Parmigiano-Reggiano

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 1 cup milk


Input: 3 cups chicken broth


Input: 1 large garlic clove, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 large basil leaves


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated Parmigiano Reggiano to taste (optional)

Freshly grated Parmigiano Reggiano to taste ( optional )

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

YesCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound zucchini


Input: 2 green tomatoes or 2 to 3 tomatillos, husked

2 green tomatoes or 2 to 3 tomatillos , husked

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

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Input: 4 tablespoons butter


Input: 2 garlic cloves, peeled and crushed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound chifferi or other small ridged pasta, such as pennette

1 pound chifferi or other small ridged pasta , such as pennette

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

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


Input: 6 tablespoons extra-virgin olive oil


Input: 3 pounds very ripe tomatoes


Input: 1/2 pound loaf stale Tuscan or other peasant bread

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons gin


Input: 2 pounds center-cut salmon fillet, skin on

2 pounds center-cut salmon fillet , skin on

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bunches fresh dill


Input: 2 tablespoons cracked white peppercorns


Input: 2 teaspoons juniper berries, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup kosher salt


Input: 1/2 cup granulated sugar


Input: 1/2 cup peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, quartered


Input: About 2 cups plain dry breadcrumbs

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1/2 cup Italian parsley, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large potatoes, skinned, boiled and mashed (about 2 cups)

3 large potatoes , skinned , boiled and mashed ( about 2 cups )

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

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 teaspoon Dijon mustard


Input: about 1 pound small potatoes


Input: 1 tablespoons olive oil


Input: 1 tablespoon fresh thyme


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flat-leaf parsley, minced

2 tablespoons flat-leaf parsley , minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head celery root, peeled and cut in chunks

1 small head celery root , peeled and cut in chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 potatoes, peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: 1 carrot, diced


Input: 1 leek, diced


Input: 1 cup fish stock


Input: 1 tablespoon Dijon mustard


Input: 1 cod fillet, about 1 pound

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh tarragon or flat-leaf parsley, minced

1 tablespoon fresh tarragon or flat-leaf parsley , minced

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

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Input: 4 scallions, sliced


Input: 1 tablespoon unsalted butter


Input: 1 to 2 cups cod, cooked and flaked

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups strong chicken stock


Input: 8 whole cloves garlic, unpeeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 strips bacon, sliced in 1/2-inch pieces and blanched

4 strips bacon , sliced in 1/2-inch pieces and blanched

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 4 haddock fillets, weighing about 7 ounces each, skin on

4 haddock fillets , weighing about 7 ounces each , skin on

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

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


Input: 16 scallions, sliced


Input: 2 tablespoons fine bread crumbs


Input: 1 tablespoon finely chopped shallots


Input: 1 teaspoon finely chopped garlic


Input: 1 tablespoon butter


Input: 2 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh wild mushrooms, like chanterelles, morels, porcini or any cultivated mushrooms of your choice

1 pound fresh wild mushrooms , like chanterelles , morels , porcini or any cultivated mushrooms of your choice

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

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


Input: 2 tablespoons finely chopped parsley


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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 teaspoons tomato paste


Input: 1/2 cup dry red wine


Input: 1/2 cup beef broth, fresh or canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped shallots


Input: Salt to taste


Input: 4 tablespoons cracked peppercorns, white or black

4 tablespoons cracked peppercorns , white or black

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 2 tablespoons sherry-wine vinegar


Input: 1 tablespoons Dijon-style mustard


Input: 1 small red, yellow or orange pepper, seeded and chopped fine

1 small red , yellow or orange pepper , seeded and chopped fine

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

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

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


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 boneless shell steaks, about 8 ounces each, with the excess fat removed

4 boneless shell steaks , about 8 ounces each , with the excess fat removed

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

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

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


Input: 1 small green pepper, seeded and chopped fine

1 small green pepper , seeded and chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh mint


Input: 1/3 cup dry white wine


Input: 1 bunch small ramps (about 30)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons unsalted butter


Input: 1 clove garlic, crushed


Input: 1 sprig fresh thyme


Input: 1 shallot, finely minced


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced flat-leaf parsley


Input: 1/2 pound lean lamb, cut in thin slices

1/2 pound lean lamb , cut in thin slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup red lentils


Input: 2 shallots, chopped fine


Input: 2 tablespoons olive oil


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces fresh morels


Input: 3 heads spring garlic


Input: 1 tablespoon minced flat-leaf parsley


Input: 1 tablespoon minced fresh chives


Input: 1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces

1/2 pound asparagus , ends snapped off , stalks peeled and cut in 1/2-inch pieces

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

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: 1/2 cup shelled, peeled fresh fava beans (10 ounces in pod)

1/2 cup shelled , peeled fresh fava beans ( 10 ounces in pod )

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

NoCAP 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 YesPAREN


Input: Salt


Input: 2 cups well-seasoned vegetable stock


Input: 1/2 cup shelled peas (1/2 pound in pod)

1/2 cup shelled peas ( 1/2 pound in pod )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick

1 medium head fennel , trimmed , quartered , cored and sliced 1/4-inch thick

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

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


Input: 6 ounces small creamer potatoes, sliced thin

6 ounces small creamer potatoes , sliced thin

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bunches baby carrots, peeled, with 1/2 inch of stem left

2 bunches baby carrots , peeled , with 1/2 inch of stem left

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

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: 2 bunches baby onions or scallions, trimmed, leaving 1 inch of green

2 bunches baby onions or scallions , trimmed , leaving 1 inch of green

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

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

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


Input: 4 tablespoons butter


Input: 1/2 pound green nicois olives, pitted (preferably picholine)

1/2 pound green nicois olives , pitted ( preferably picholine )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 16-ounce can plum tomatoes, chopped, with juice

1 16-ounce can plum tomatoes , chopped , with juice

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

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Input: 1 cup white wine


Input: 2 cups chicken stock


Input: 2 tablespoon fresh rosemary leaves


Input: 3 carrots, sliced


Input: 1 medium onion, chopped

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


Input: 8 tablespoons chopped parsley


Input: 2 rabbits, cut in pieces

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons peanut or vegetable oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 8 boiling potatoes, peeled

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


Input: 1 tablespoon flour


Input: 2 cups dry white wine


Input: 2 cups lamb or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, chopped


Input: 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves ( or 1 teaspoon dried )

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 leeks, chopped


Input: 2 pounds lamb shoulder, bones and fat removed, meat cut into 1 1/2-inch cubes

2 pounds lamb shoulder , bones and fat removed , meat cut into 1$1/2-inch cubes

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

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


Input: Kosher salt


Input: 2 navel oranges


Input: 2 tablespoons raspberry vinegar


Input: 2 tablespoons freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely diced red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 3/4 cup olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds new potatoes, peeled and quartered

2 pounds new potatoes , peeled and quartered

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

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Input: 3 large onions, sliced thick

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 to 6 cloves garlic, sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 teaspoon minced fresh chili pepper (or 1/3 to 1/2 teaspoon dried red pepper flakes)

1/2 to 1 teaspoon minced fresh chili pepper ( or 1/3 to 1/2 teaspoon dried red pepper flakes )

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

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


Input: 1/2 cup dry white wine


Input: 1 teaspoon dried oregano


Input: 1/2 cup chopped fresh flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 1 cup small black olives, rinsed and pitted

1 cup small black olives , rinsed and pitted

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

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Input: 2 cups chopped fresh or good quality canned tomatoes

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

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Input: 3 bunches fresh beets


Input: 2 ounces Monterey Jack cheese ( 1/2 cup plus 2 tablespoons coarsely grated)

2 ounces Monterey Jack cheese ( 1/2 cup plus 2 tablespoons coarsely grated )

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

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


Input: 1/2 cup fine-ground or instant polenta

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 2 1/2 cups no-salt-added vegetable or chicken stock

2$1/2 cups no-salt-added vegetable or chicken stock

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

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Input: 3 ears of corn or 2 cups corn kernels

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

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Input: Freshly ground black pepper


Input: 1/8 teaspoon salt


Input: 1 1/2 pounds ripe fresh tomatoes


Input: 1/2 to 1 whole jalapeno pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces whole green pepper or 7 ounces chopped, ready-cut green pepper

8 ounces whole green pepper or 7 ounces chopped , ready-cut green pepper

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

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


Input: 16 ounces whole zucchini or 15 ounces sliced, ready-cut zucchini

16 ounces whole zucchini or 15 ounces sliced , ready-cut zucchini

B-QTY B-UNIT I-COMMENT B-NAME B-COMMENT I-COMMENT B-UNIT I-COMMENT I-COMMENT I-COMMENT B-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 teaspoons olive oil


Input: 1/8 teaspoon salt


Input: 12 ounces whole onion or 11 ounces chopped, ready-cut onion

12 ounces whole onion or 11 ounces chopped , ready-cut onion

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

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Input: 6 or 7 sprigs marjoram to make about 2 teaspoons finely chopped

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

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


Input: 2 teaspoons olive oil


Input: 1 tablespoon white-wine vinegar


Input: 1 very large tomato to make about 1 cup chopped

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

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Input: 2 slices crusty country bread


Input: 1/2 cup white wine


Input: 1 cup half-and-half


Input: 1 teaspoon cornstarch


Input: 1 1/2 pounds bay scallops


Input: 2 teaspoons finely chopped parsley


Input: 1 pound large new potatoes


Input: Pan spray


Input: 3 dozen small mussels, or 2 dozen large

3 dozen small mussels , or 2 dozen large

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: 1 small red onion to make 2 tablespoons minced

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

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Input: 4 sprigs of fresh thyme


Input: 2 tablespoons fresh lemon juice


Input: Salt and pepper to taste

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


Input: 4 tablespoons coarsely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks


Input: 8 ounces mushrooms


Input: 3 tablespoons butter


Input: 1 tablespoon water


Input: 1 teaspoon cider vinegar


Input: 4 tablespoons safflower oil


Input: 2 1/2 tablespoons butter


Input: Pinch of ground cloves


Input: Pinch of nutmeg


Input: 1 tablespoon grated Parmesan cheese


Input: Salt and pepper to taste

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


Input: 1 tablespoon grated onion


Input: 1/4 cup low-fat milk


Input: 1 pound ground raw turkey


Input: 1 cup kosher salt


Input: 1 cup brown sugar


Input: 1 teaspoon dry parsley


Input: 1 teaspoon dry basil


Input: 1/2 teaspoon ground white pepper


Input: 1/4 teaspoon ground clove


Input: 1 quart cool water


Input: 1/2 cup kosher salt


Input: 1/4 cup honey


Input: 1/4 cup golden rum


Input: 1/4 cup lemon juice


Input: 10 cloves


Input: 10 black peppercorns


Input: 10 allspice berries


Input: 1 bay leaf


Input: 3 tablespoons olive oil


Input: 3/4 cup finely chopped celery, about two ribs

3/4 cup finely chopped celery , about two ribs

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

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Input: Dash of garlic powder


Input: 3 tablespoons tomato paste


Input: 1 cup water


Input: 1/2 teaspoon dried rosemary


Input: 2 dashes Tabasco sauce


Input: 2 tablespoons capers, crushed


Input: 2 teaspoons Dijon-style mustard


Input: Pepper to taste


Input: 1/3 pound of spaghetti


Input: Salt to taste


Input: 1 teaspoon butter


Input: 1/4 pound cooked turkey, julienned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 slice whole-wheat bread


Input: Bones, leftover meat and carcass from a 15-pound turkey

Bones , leftover meat and carcass from a 15-pound turkey

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

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Input: 2 carrots, peeled and cut into chunks

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

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Input: 1 large onion, peeled and quartered

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

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Input: 1 stalk celery, roughly chopped

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

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Input: Charcoal, if necessary (see note)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 or 5 hardwood chunks, shavings or sawdust (see note)

4 or 5 hardwood chunks , shavings or sawdust ( see note )

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

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


Input: 1 quart liquid brine or 4 table spoons dry cure (see recipe)

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

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


Input: 2 fish fillets weighing approximately 1 pound each (bluefish, mackerel, salmon, haddock)

2 fish fillets weighing approximately 1 pound each ( bluefish , mackerel , salmon , haddock )

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

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


Input: 4 tablespoons toasted slivered almonds


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 4 cups diced cooked white-meat turkey

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound mesclun


Input: 1 large red bell pepper, very thinly sliced

1 large red bell pepper , very thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup long-grain rice


Input: 2 cups low-sodium beef or chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small bay leaf


Input: 3/4 teaspoon good quality curry powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cumin


Input: 1 tablespoon olive oil


Input: 1 1/2 pounds onions (about 3), chopped

1$1/2 pounds onions ( about 3 ) , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 green peppers, chopped fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup currants


Input: 1/2 teaspoon cinnamon


Input: 1/4 teaspoon nutmeg


Input: 4 cups cooked turkey, cut in julienne strips

4 cups cooked turkey , cut in julienne strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Thai fish sauce (nuoc mam)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 7 tablespoons fresh lime juice


Input: 3/4 cup roughly cut coriander leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely minced lemon grass

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 kaffir lime leaves, sliced less than 1/16 inch wide, or use a teaspoon of grated lime rind, but it will not taste the same (see note)

2 kaffir lime leaves , sliced less than 1/16 inch wide , or use a teaspoon of grated lime rind , but it will not taste the same ( see note )

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 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 YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 to 1 teaspoon hot chili flakes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Canola oil


Input: Olive oil


Input: 5 large shallots, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 medium Yukon Gold potatoes

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


Input: 1 tablespoon dried rosemary


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons kosher salt, more for seasoning water

1$1/2 tablespoons kosher salt , more for seasoning water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small sweet potatoes, peeled and sliced 1/8 inch thick

2 small sweet potatoes , peeled and sliced 1/8 inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups heavy cream


Input: 1/2 teaspoon freshly grated nutmeg


Input: Kosher salt to taste


Input: 1 tablespoon chopped thyme


Input: 3 medium Yukon Gold potatoes, peeled and sliced 1/8 inch thick

3 medium Yukon Gold potatoes , peeled and sliced 1/8 inch thick

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

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

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


Input: Unsalted butter for gratin dish

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


Input: 4 teaspoons, plus 4 tablespoons, butter

4 teaspoons , plus 4 tablespoons , butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds freshly ground round steak

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped parsley


Input: 2 tablespoons drained capers


Input: 4 eggs


Input: 6 to 12 anchovy fillets


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1/4-inch thick slices of onion, preferably Vidalia onion or red onion

4$1/4-inch thick slices of onion , preferably Vidalia onion or red onion

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

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

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


Input: 1 1/2 pounds ground sirloin


Input: 2 tablespoons lemon juice


Input: 1/4 cup finely chopped parsley


Input: 4 tablespoons butter


Input: 4 hamburger buns


Input: 1 teaspoon Worcestershire sauce


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sesame-seed hamburger bun (see note)

1 sesame-seed hamburger bun ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 slice red, ripe tomato

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4-inch thick sliced red onion


Input: 1 pickled green tomato


Input: 1 small pickled sweet pepper


Input: 1 classic dill pickle


Input: French-fried potatoes


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons olive oil


Input: 2 to 4 thin slices red, ripe tomatoes

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Input: 2 thin slices red onion


Input: 1/4 cup finely chopped onion


Input: Salt to taste if desired

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Input: Freshly ground pepper to taste

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Input: 3/4 cup fresh or canned chicken broth

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Input: 8 tablespoons butter at room temperature

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Input: 1 tablespoon finely chopped fresh thyme

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Input: 2 tablespoons finely chopped fresh basil

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Input: 1 tablespoon finely chopped fresh parsley

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Input: 12 ounces freshly ground choice chuck (preferably with a 22 percent fat content)

12 ounces freshly ground choice chuck ( preferably with a 22 percent fat content )

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Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 2 slices Italian peasant bread, each slice about 1/2 inch in thickness and 5 inches in diameter

2 slices Italian peasant bread , each slice about 1/2 inch in thickness and 5 inches in diameter

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Input: Salt to taste, if desired

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Input: 9 ounces freshly ground sirloin steak, preferably with a 10 to 15 percent fat content

9 ounces freshly ground sirloin steak , preferably with a 10 to 15 percent fat content

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Input: 2 teaspoons freshly squeezed lemon juice

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Input: 1/8 teaspoon freshly grated nutmeg


Input: Pinch of cayenne pepper


Input: 1/3 cup plus 3/4 cup heavy cream

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Input: 2 tablespoons butter


Input: 3 tablespoons coarsely chopped shallots


Input: 1/2 cup dry white wine


Input: 2 tablespoons finely chopped parsley


Input: 2 1/2 teaspoons vegetable oil


Input: 1 small onion, diced

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Input: 2 small cloves garlic, peeled and minced

2 small cloves garlic , peeled and minced

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Input: 1 tablespoon butter


Input: 4 small bunches of celery, about 2 pounds

4 small bunches of celery , about 2 pounds

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Input: 1/2 cup pecans, broken


Input: 4 boneless red snapper fillets (about 6 ounces each)

4 boneless red snapper fillets ( about 6 ounces each )

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Input: Freshly ground pepper to taste

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Input: 1 large chile ancho, stemmed, seeded and deveined

1 large chile ancho , stemmed , seeded and deveined

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Input: Freshly ground pepper to taste

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Input: 1 egg white


Input: Salt to taste if desired

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Input: 5 skinless, boneless chicken breast halves

5 skinless , boneless chicken breast halves

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Input: 1 cup medium-grain rice


Input: 1 teaspoon salt, plus more to taste

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

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

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Input: 4 scallions, coarsely chopped


Input: 2/3 cup pitted prunes, cut into 1/8-inch pieces

2/3 cup pitted prunes , cut into 1/8-inch pieces

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Input: 1/4 cup red wine


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

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Input: 1/2 cup olive oil


Input: 1 small chile ancho, stemmed, seeded and cut into 1/8-inch strips

1 small chile ancho , stemmed , seeded and cut into 1/8-inch strips

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Input: 3 teaspoons salt


Input: 1 large head garlic, broken into cloves and peeled

1 large head garlic , broken into cloves and peeled

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Input: 1/2 cup chopped fresh epazote (see note)

1/2 cup chopped fresh epazote ( see note )

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Input: 1/2 teaspoon Mexican oregano


Input: 1 teaspoon vegetable oil


Input: 3 cups rich beef broth