Input: 8 ounces fresh pasta like fusilli, rigatoni, penne

8 ounces fresh pasta like fusilli , rigatoni , penne

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

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Input: 1 tablespoon shredded fresh mint


Input: 1 small head romaine lettuce


Input: 3 slices white bread, very thin

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

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Input: 6 tablespoons olive oil


Input: 2 whole garlic cloves, peeled

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

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Input: 2 teaspoons Dijon mustard


Input: Salt and freshly ground pepper to taste

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

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Input: 1 tablespoon red-wine vinegar


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

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

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

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Input: 1 teaspoon olive oil


Input: 1 large clove garlic


Input: 4 ounces whole peeled carrots or 4 ounces thinly sliced, ready-cut carrots (3/4 cup)

4 ounces whole peeled carrots or 4 ounces thinly sliced , ready-cut carrots ( 3/4 cup )

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

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Input: 1 teaspoon dried thyme


Input: 3/4 pound asparagus


Input: 4 ounces white mushrooms or assorted mushrooms

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

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Input: 8 ounces ripe plum tomatoes


Input: 4 green apples, cored and coarsely cubed

4 green apples , cored and coarsely cubed

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

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Input: 4 cups shredded red cabbage


Input: 2 tablespoons coarsely shredded fresh ginger

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

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Input: 12 prunes, pitted and quartered

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

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Input: 2 cups apple juice or cider

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

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Input: 4 thin slices fresh calf's liver, about 1 1/4 pounds

4 thin slices fresh calf's liver , about 1$1/4 pounds

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

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Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 2 tablespoons flour


Input: 4 Golden Delicious apples, about 1 1/2 pounds

4 Golden Delicious apples , about 1$1/2 pounds

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

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Input: 3 tablespoons butter


Input: 2 tablespoons brown sugar


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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Input: 2 tablespoons finely chopped shallots


Input: 1 tablespoon vinegar, preferably Balsamic vinegar

1 tablespoon vinegar , preferably Balsamic vinegar

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

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Input: 1 tablespoon finely chopped parsley


Input: 3/4 pound medium-size mushrooms


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped shallots


Input: 1 tablespoon lemon juice


Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 1/2 cup heavy cream


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 1/4 pounds medium-size shrimp


Input: 3 quarts water


Input: Salt to taste


Input: 4 tablespoons olive oil


Input: 1 tablespoon finely chopped garlic


Input: 1 medium-size red sweet pepper, cored, seeded and cut into 1-inch cubes

1 medium-size red sweet pepper , cored , seeded and cut into 1-inch cubes

B-QTY B-NAME I-NAME I-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 medium-size green pepper, cored, seeded and cut into 1-inch cubes

1 medium-size green pepper , cored , seeded and cut into 1-inch cubes

B-QTY B-NAME I-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: 3 cups canned crushed tomatoes


Input: Freshly ground pepper to taste


Input: 1 teaspoon dried oregano


Input: 3/4 pound imported linguine


Input: 1/4 teaspoon red-pepper flakes


Input: 4 tablespoons chopped fresh basil, if available, or chopped Italian parsley

4 tablespoons chopped fresh basil , if available , or chopped Italian parsley

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

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Input: 1 pound sugar snap peas


Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons butter


Input: 2 tablespoons dry sherry


Input: 1 cup raw rice


Input: 2 cups water


Input: 2 large onions, finely chopped

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

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Input: 2 tablespoons canola or corn oil

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

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Input: 2 teaspoons ground cumin


Input: 2 teaspoons Dijon-style mustard


Input: 1 tablespoon red-wine vinegar


Input: 1 tablespoon soy sauce


Input: 3 tablespoons canola oil


Input: 1 firm head Napa cabbage (about 1 pound)

1 firm head Napa cabbage ( about 1 pound )

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

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Input: medium-size ripe bananas (about 2 pounds)

medium-size ripe bananas ( about 2 pounds )

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

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Input: 3/4 cup sour cream


Input: 1/3 cup sugar


Input: 2 tablespoons dark rum, plus 2 tablespoons (optional) to sprinkle on top at serving time

2 tablespoons dark rum , plus 2 tablespoons ( optional ) to sprinkle on top at serving time

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

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Input: 6 sprigs mint (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds pork tenderloins


Input: 3 tablespoons brown sugar


Input: 2 tablespoons grainy mustard


Input: 2 teaspoons chopped fresh or dried rosemary

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

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Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)

3 to 4 cloves garlic , peeled , crushed and chopped ( 2 teaspoons )

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

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Input: 2 pounds medium-size potatoes (about 6), peeled and halved lengthwise

2 pounds medium-size potatoes ( about 6 ) , peeled and halved lengthwise

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

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Input: 1/2 teaspoon salt


Input: 1/2 cup water


Input: 1 large onion, sliced

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


Input: 1 tablespoon olive oil


Input: 1 teaspoon salt


Input: 3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)

3 to 4 cloves garlic , peeled , crushed and chopped ( 2 teaspoons )

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

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Input: 1 3 1/2- to 4- pound veal breast (4 to 5 ribs)

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

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Input: 2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf

2$1/2 cups coarse stale bread crumbs , preferably from a crusty country loaf

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

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Input: 1 pound sweet Italian sausage meat

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

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Input: 1/4 cup chopped parsley


Input: 1/2 cup chopped onion


Input: 1 small can sliced water chestnuts, drained

1 small can sliced water chestnuts , drained

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Input: 1/4 pound small fresh pea pods, strings removed

1/4 pound small fresh pea pods , strings removed

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

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Input: 1/2 pound fresh mushrooms, domestic or wild, sliced

1/2 pound fresh mushrooms , domestic or wild , sliced

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Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 bunch scallions, chopped, greens reserved

1 bunch scallions , chopped , greens reserved

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

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Input: 1 pound fresh linguin


Input: 2 tablespoons reduced-sodium soy sauce


Input: 2 tablespoons canola or corn oil

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

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Input: 1 tablespoon minced garlic


Input: 1 tablespoon freshly grated ginger


Input: 2 tablespoons cornstarch


Input: 1 tablespoon Chinese sesame oil


Input: 3 dozen freshly shucked oysters with liquor reserved

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

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Input: 2 quarts water


Input: 2 cups sour cream, heavy cream or whipped cream or a mixture of 1/2 whipped cream and 1/2 yogurt

2 cups sour cream , heavy cream or whipped cream or a mixture of 1/2 whipped cream and 1/2 yogurt

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

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Input: 1 1/2 cups sugar


Input: 1/4 to one-third cup bourbon, cognac or dark rum

1/4 to one-third cup bourbon , cognac or dark rum

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Input: 2 cups sour cream, heavy cream or whipped cream or a mixture of 1/2 whipped cream and 1/2 yogurt

2 cups sour cream , heavy cream or whipped cream or a mixture of 1/2 whipped cream and 1/2 yogurt

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

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Input: 1/4 to one-third cup bourbon, cognac or dark rum

1/4 to one-third cup bourbon , cognac or dark rum

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Input: 6 thin slices lemon, seeds removed

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Input: 1 1/2 cups sugar


Input: 3-4 cups water


Input: 2 tablespoons pine nuts


Input: 1 cup orzo


Input: 1/2 pound each dried prunes, apricots, peaches, figs

1/2 pound each dried prunes , apricots , peaches , figs

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

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Input: 12 ounces boneless sirloin steak, 3/4 inch thick

12 ounces boneless sirloin steak , 3/4 inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 quarts water


Input: 1 pound broccoli


Input: 1 tablespoon Oriental sesame paste


Input: 1 teaspoon lemon juice


Input: 1 tablespoon Oriental sesame oil


Input: 3 tablespoons very hot water


Input: 1/4 cup chopped Italian, French or Greek olives

1/4 cup chopped Italian , French or Greek olives

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

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Input: 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried

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

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Input: 3 tablespoons sherry vinegar


Input: 1/2 teaspoon Chinese five-spice powder


Input: 1/2 teaspoon Chinese chili oil (or to taste)

1/2 teaspoon Chinese chili oil ( or to taste )

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

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Input: 1 Long Island duckling, 4 1/2 to 5 pounds

1 Long Island duckling , 4$1/2 to 5 pounds

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 8-ounce package Japanese buckwheat noodles (soba)

1 8-ounce package Japanese buckwheat noodles ( soba )

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

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Input: 1/3 cup peanut oil


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large sweet yellow pepper


Input: 4 scallions, chopped


Input: 1 cucumber, peeled, seeded and cut into julliene slivers

1 cucumber , peeled , seeded and cut into julliene slivers

B-QTY B-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

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Input: 2 tablespoons minced fresh coriander


Input: 2 tablespoons Oriental sesame oil


Input: Juice of 2 lemons


Input: 1 tablespoon light soy sauce


Input: 2 bunches watercress


Input: 1 1/2 teaspoons canola oil


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

1$1/2 teaspoons reduced-sodium soy sauce


Input: 1 1/2 tablespoons maple syrup


Input: 1 1/2 tablespoons red-wine vinegar


Input: 1 1/2 teaspoons grated fresh ginger


Input: 1/2 teaspoon minced garlic in oil

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

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Input: 6 tablespoons light soy sauce


Input: 2 tablespoons orange juice concentrate, thawed but not diluted

2 tablespoons orange juice concentrate , thawed but not diluted

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 4 1/2- to 5-pound ducks

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 lemons


Input: 1 cup clam juice


Input: 1/4 cup dry white wine


Input: 1 3-pound bluefish, filleted and cut in 4 portions, or 4 bluefish fillets, with skin, each about 6 ounces

1 3-pound bluefish , filleted and cut in 4 portions , or 4 bluefish fillets , with skin , each about 6 ounces

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

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


Input: Freshly ground black pepper


Input: 2 4 1/2- to 5-pound Long Island ducklings, preferably fresh

2 4$1/2- to 5-pound Long Island ducklings , preferably fresh

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup loosely packed flat parsley leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup loosely packed basil leaves

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

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Input: Salt


Input: 4 bulb onions or 8 scallions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons extra virgin olive oil

2$1/2 tablespoons extra virgin olive oil

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

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Input: 1 clove garlic, sliced thin

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

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Input: 2 cups fresh bread crumbs


Input: 2 medium ripe tomatoes


Input: 2 teaspoons heavy cream


Input: Kosher 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: 1 tomato, cored and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: 2 tablespoons white wine


Input: 1/2 pound medium shrimp, in the shell

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: 1/2 pound bay scallops


Input: 2 eggs, lightly beaten


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: Vegetable oil spray


Input: 1 teaspoon olive oil


Input: 1/2 teaspoon olive oil


Input: 1 cup shiitake mushrooms, stemmed and sliced

1 cup shiitake mushrooms , stemmed and sliced

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 teaspoons minced fresh mint


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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: 1/8 teaspoon freshly ground pepper


Input: 1 tablespoon grated Parmesan


Input: 8 asparagus spears, ends snapped off, tips cut off, halved lengthwise and reserved, stalks cut into 1-inch pieces

8 asparagus spears , ends snapped off , tips cut off , halved lengthwise and reserved , stalks cut into 1-inch pieces

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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: 1/3 cup yogurt cheese (see note)

O B-UNIT B-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: 1/3 cup heavy cream


Input: Freshly ground pepper to taste

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


Input: 1/2 pound farfalle or bow tie pasta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 2 pounds asparagus, ends snapped off, stalks peeled and cut into 1 1/2-inch lengths

2 pounds asparagus , ends snapped off , stalks peeled and cut into 1$1/2-inch lengths

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 cup shelled and cooked green peas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon grated lemon rind


Input: 3/4 teaspoon kosher salt, plus more to taste

3/4 teaspoon kosher salt , plus more to taste

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: Freshly ground pepper to taste

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


Input: 1 teaspoon olive oil


Input: 8 shiitake mushrooms, stemmed and quartered

8 shiitake mushrooms , stemmed and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 boneless, skinless chicken breasts, split

2 boneless , skinless chicken breasts , split

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled

16 medium-thin asparagus stalks , ends neatly trimmed , stalks peeled

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT O B-NAME 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: Kosher 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 cups water


Input: 1/4 cup fresh lemon juice


Input: 1 1/2 teaspoons unsalted butter


Input: 1 tablespoon drained capers


Input: 2 teaspoons grated lemon rind


Input: 4 teaspoons chopped Italian parsley


Input: 1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon kosher salt , plus more to taste

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 fresh lemon juice


Input: 1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces

1/2 pound asparagus , ends snapped off , tips cut off and reserved , stalks cut into 1-inch pieces

B-QTY B-UNIT B-NAME O I-COMMENT I-COMMENT O O I-COMMENT O O I-COMMENT I-COMMENT O I-COMMENT O 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: 3 cups chicken broth, homemade or low-sodium canned

3 cups chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chicken broth, homemade or low-sodium canned

1/4 cup chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon grated lemon rind


Input: 1 clove garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1 medium baking potato , 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

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 unsalted butter


Input: 1 large leek, white and light green part only, washed and chopped

1 large leek , white and light green part only , washed and chopped

B-QTY B-COMMENT B-NAME O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O 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: 1 fresh or canned black truffle shaved as thinly as possible, optional

1 fresh or canned black truffle shaved as thinly as possible , optional

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

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

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


Input: 1 small bunch watercress


Input: 1/4 pound radicchio


Input: 2 tablespoons plus 1/2 teaspoon balsamic vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons butter


Input: 1/4 pound corn salad, field salad or mache, available at many greengrocers

1/4 pound corn salad , field salad or mache , available at many greengrocers

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

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

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


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons olive oil, approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound red leaf lettuce


Input: 1 pound sea or bay scallops

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup mascarpone (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 1 1/2 cups yogurt


Input: 1 pound cooked fresh foie gras (see note)

1 pound cooked fresh foie gras ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon finely chopped fresh or canned black truffles

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 won-ton skins, available in many supermarkets and most Chinese markets

20 won-ton skins , available in many supermarkets and most Chinese markets

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

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

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


Input: 3 cups rich fresh chicken or beef broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole fresh or canned black truffle shaved as thinly as possible

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

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

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


Input: 1 3/4 cups water


Input: 1 tablespoon liquid from canned black truffles

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: Sprigs of chervil or parsley for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small artichokes, about 2/3 pound

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: 1/2 lemon


Input: 3 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large red ripe tomatoes, about 1 1/4 pounds, peeled

3 large red ripe tomatoes , about 1$1/4 pounds , peeled

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: 1/3 pound haricots verts (thin French green beans)

1/3 pound haricots verts ( thin French green beans )

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 YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 large mushrooms, about 1/4 pounds

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: 12 tablespoons olive oil, approximately

12 tablespoons olive oil , approximately

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 12 langoustines or jumbo shrimp, about 1 pound

12 langoustines or jumbo shrimp , about 1 pound

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT 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: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar, plus more to taste

2 tablespoons red-wine vinegar , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 herb bouquet (6 parsley sprigs, 4 thyme branches, 1 bay leaf tied together)

1 herb bouquet ( 6 parsley sprigs , 4 thyme branches , 1 bay leaf tied together )

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

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

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


Input: Buttered noodles for serving


Input: 1 1/2 tablespoons arrowroot or cornstarch

1$1/2 tablespoons arrowroot or cornstarch


Input: 4 cloves garlic, pressed


Input: 1 cup beef stock


Input: 2 to 3 cups beer


Input: 2 tablespoons brown sugar


Input: 4 tablespoons vegetable oil


Input: 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes

3 pounds boneless pork shoulder , trimmed and cut into 1/2-inch cubes

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

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

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


Input: 4 tablespoons honey


Input: 2 teaspoons ground cumin


Input: 2 teaspoons cinnamon


Input: Cooked rice for serving


Input: 3 pounds rump or chuck roast, cut into 2-inch cubes

3 pounds rump or chuck roast , cut into 2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons bacon fat, or a mixture of butter and olive oil, or more if necessary

3 tablespoons bacon fat , or a mixture of butter and olive oil , or more if necessary

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

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

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


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups sliced yellow onions (about 1 1/2 pounds)

6 cups sliced yellow onions ( about 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons sweet paprika, preferably Spanish or Hungarian

4 tablespoons sweet paprika , preferably Spanish or Hungarian

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons cornmeal


Input: 2 onions, cut into rough chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cayenne pepper


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon whole cumin seed


Input: 6 jalapeño peppers, seeded and deveined

6 jalapeño peppers , seeded and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, peeled


Input: 2 bay leaves


Input: 1 teaspoon dried oregano


Input: 1/2 cup blueberries


Input: 2 cups dried black beans


Input: 1 teaspoon salt, or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg, optional

1/8 teaspoon freshly grated nutmeg , optional

O 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 teaspoon finely grated lemon rind

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons lemon juice


Input: 1 cup chopped pecans or walnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup boiling water


Input: 2 tablespoons butter


Input: 2 tablespoons cornstarch


Input: 1/2 cup sugar


Input: 1 cup honey


Input: 2 cups grated zucchini, about 3/4 pounds whole

2 cups grated zucchini , about 3/4 pounds whole

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: 3 eggs


Input: 1 cup safflower, corn or peanut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon allspice


Input: 1 teaspoon ground cinnamon


Input: Salt to taste if desired

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


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1 teaspoon ground ginger


Input: 1 cup whole-wheat flour


Input: 1 tablespoon baking powder


Input: 2 cups unbleached all-purpose flour


Input: 1 tablespoon red-wine vinegar


Input: 1/3 cup corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon finely chopped dill


Input: 4 medium zucchini, about 1 1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons imported mustard


Input: 3/4 cup finely chopped parsley


Input: 1 cup low-fat cottage cheese


Input: 2 eggs, lightly beaten


Input: Freshly ground pepper to taste


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped fresh marjoram or 1/2 teaspoon dried

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: 4 cups freshly grated zucchini, about 1 1/2 pounds whole

4 cups freshly grated zucchini , about 1$1/2 pounds whole

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: 1/2 teaspoon dried crumbled oregano


Input: 2 cups cooked brown rice (see instruction)

2 cups cooked brown rice ( see instruction )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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 finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 1/4 pound cheese such as Gruyere, Fontina or cheddar, grated, about 1 cup loosely packed

1/4 pound cheese such as Gruyere , Fontina or cheddar , grated , about 1 cup loosely packed

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

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

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


Input: 2 cups fresh or canned tomato sauce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup skinned, boneless cooked chicken breast cut into shreds, about 1/4 pound

1/2 cup skinned , boneless cooked chicken breast cut into shreds , about 1/4 pound

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

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


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

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

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

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

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


Input: 12 large zucchini blossoms


Input: 1 cup red or green sweet pepper, seeded, deveined and cut into 1/4-inch cubes

1 cup red or green sweet pepper , seeded , deveined and cut into 1/4-inch cubes

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

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

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


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon chopped fresh basil or 1/2 that dried

B-QTY B-UNIT B-COMMENT I-COMMENT B-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: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely grated mozzarella cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup whole-wheat flour


Input: Salt to taste if desired

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


Input: 1 cup finely chopped onion


Input: 3 eggs, lightly beaten


Input: 3 or 4 medium zucchini, about 2 pounds

B-QTY O B-RANGE_END B-COMMENT B-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: Corn, peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup flour


Input: 2 tablespoons beer


Input: 2 egg whites


Input: 1 egg yolk


Input: 1/2 cup mayonnaise


Input: 1/2 cup low-fat yogurt


Input: 2 tablespoons grated horseradish


Input: 1 7-ounce can tuna packed in water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 hard-cooked eggs, sieved, for garnish

2 hard-cooked eggs , sieved , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallions, thinly sliced, for garnish

4 scallions , thinly sliced , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 cups cooked rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dark rum


Input: 1 teaspoon red-wine vinegar


Input: 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried

1 teaspoon chopped fresh oregano , or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 cups beef broth, plus more if needed

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

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Input: 1 cup (about 5 ounces) diced, cooked, smoky ham, preferably Smithfield

1 cup ( about 5 ounces ) diced , cooked , smoky ham , preferably Smithfield

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

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

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


Input: 3 medium cloves garlic, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large jalapeno pepper, seeded, deveined and minced

1 large jalapeno pepper , seeded , deveined and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, chopped

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


Input: 1/2 cup diced salt pork


Input: 2 tablespoons olive oil


Input: 1 pound black turtle beans


Input: 1 saddle of wild boar (or loin of pork with bone in), 3 1/2 to 4 pounds

1 saddle of wild boar ( or loin of pork with bone in ) , 3$1/2 to 4 pounds

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

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

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


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground cumin seeds


Input: 3 tablespoons chili powder


Input: 2 large cloves garlic, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup bacon drippings


Input: Sour cream, jalapeno peppers, olives and scallions, for garnish

Sour cream , jalapeno peppers , olives and scallions , for garnish

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

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: 6 cups venison chili, warmed (see recipe)

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

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Input: 1 spaghetti squash (about 3 1/2 to 4 pounds), rubbed with oil

1 spaghetti squash ( about 3$1/2 to 4 pounds ) , rubbed with oil

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

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


Input: 3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see note)

3 tablespoons masa harina or fine cornmeal , mixed with a little water into a smooth paste ( see note )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large green bell pepper, seeded and chopped

1 large green bell pepper , seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 teaspoons salt, or to taste

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

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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: 1 10-ounce can red kidney beans, drained

1 10-ounce can red kidney beans , drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cayenne pepper, plus a pinch

1/2 teaspoon cayenne pepper , plus a pinch

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 Worcestershire sauce


Input: 2 tablespoons ground cumin


Input: 2 1/2 tablespoons ground chili powder, plus a pinch

2$1/2 tablespoons ground chili powder , plus a pinch

B-QTY B-UNIT 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 NoPAREN


Input: 3 tablespoons red-wine vinegar


Input: 1 28-ounce can crushed tomatoes

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


Input: 3/4 pound ground venison (or ground pork)

3/4 pound ground venison ( or ground pork )

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

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NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/4 pounds venison, cut into half-inch cubes (or beef round)

1$1/4 pounds venison , cut into half-inch cubes ( or beef round )

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

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 small hot green chili pepper, minced (optional)

1 small hot green chili pepper , minced ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons vegetable oil


Input: Salt to taste


Input: 5 pounds lean ground beef


Input: 12 ounces beer


Input: 1 No. 10 can Italian plum tomatoes with juice (108 ounces)

1 No. 10 can Italian plum tomatoes with juice ( 108 ounces )

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

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

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


Input: 1/2 cup ground dried poblano chili peppers

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

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Input: 1/4 cup cayenne pepper, or to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup paprika


Input: 1/4 cup ground cinnamon


Input: 1/4 cup toasted cumin seeds, ground

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: 2/3 cup minced garlic


Input: 1/4 cup toasted coriander seeds, ground

1/4 cup toasted coriander seeds , ground

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 large onions, peeled and chopped

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

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Input: 1/4 pounds of dried navy beans

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound bacon


Input: 1/4 pounds of dried black beans

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pounds of dried red beans

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pounds of dried pinto beans

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pounds of dried cranberry beans

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon lemon juice (optional)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon lemon juice (optional)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 pound each dried kidney, white, pink, black, red, pinto, cranberry and navy beans

1/4 pound each dried kidney , white , pink , black , red , pinto , cranberry and navy beans

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

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

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


Input: 1/4 pounds of dried white beans

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pounds of dried pink beans

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cloves


Input: 1/2 teaspoon ground cinnamon


Input: 1 teaspoon salt


Input: 3 1/2 cups, approximately, all-purpose flour

3$1/2 cups , approximately , all-purpose flour

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup dried currants


Input: 3 tablespoons milk mixed with 3 tablespoons granulated sugar

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT B-QTY B-UNIT 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 cold milk (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup sifted confectioners' sugar (optional)

1 cup sifted confectioners' sugar ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon ground nutmeg


Input: 1/4 cup sugar


Input: 3 tablespoons blue Curaçao


Input: 1 package active dry yeast


Input: 1 cup warm milk


Input: 5 tablespoons butter, softened


Input: 1/2 cup brown sugar


Input: 2 large eggs


Input: 1 quart whipping cream


Input: 3/4 teaspoon vanilla


Input: 1 1/2 cups sugar


Input: 1 cup sifted cake flour


Input: 1 teaspoon salt


Input: 1 teaspoon cream of tartar


Input: Salt to taste


Input: 1 3/4 cups egg whites (about 12 large eggs)

1$3/4 cups egg whites ( about 12 large eggs )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons fresh lemon juice


Input: 1/2 teaspoon freshly ground pepper


Input: 1/2 teaspoon ground nutmeg


Input: 1 1/2 pounds blue potatoes, peeled and quartered

1$1/2 pounds blue potatoes , peeled and quartered

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: 6 cups good chicken or vegetable 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 bay leaf


Input: 1 cup milk or light cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: 1 1/2 to 2 pounds fillet of pomfret, pompano, mackerel, sole, flounder or sea bass

1$1/2 to 2 pounds fillet of pomfret , pompano , mackerel , sole , flounder or sea bass

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

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

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


Input: Salt


Input: 3 tablespoons fresh lime juice


Input: 1 tablespoon corn, grapeseed or other neutral oil

1 tablespoon corn , grapeseed or other neutral oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup shredded dried coconut


Input: 1/2 teaspoon vanilla extract


Input: 1/2 cup fresh mint leaves


Input: 1/2 cup fresh cilantro leaves


Input: 3 small fresh chilies, stemmed and seeded or 1 teaspoon dried red chili flakes or to taste

3 small fresh chilies , stemmed and seeded or 1 teaspoon dried red chili flakes or to taste

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

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

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


Input: 1 inch piece ginger, peeled and roughly chopped

1 inch piece ginger , peeled and roughly chopped

B-NAME I-NAME B-UNIT 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: 6 garlic cloves, peeled


Input: 1/3 cup of flour


Input: Pinch of salt


Input: 2 egg whites, at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon of either vanilla extract or grated rind of lemon or orange or ground ginger

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

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

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


Input: 1/3 cup of sugar


Input: 2 tablespoons unsalted butter at room temperature

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

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Input: Pinch of salt


Input: 1/2 teaspoon baking soda


Input: 1 cup flour


Input: 1 large egg


Input: 1/3 cup granulated sugar


Input: 1/2 cup dark brown sugar, packed

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

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Input: 2 tablespoons vegetable oil


Input: 6 tablespoons unsalted butter, at room temperature

6 tablespoons unsalted butter , at room temperature

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

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Input: 6 eggs


Input: 1/2 pound ground almonds


Input: 1/2 pound sugar


Input: 1 teaspoon baking powder


Input: 6 ounces unskinned lightly toasted hazelnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup confectioners' sugar


Input: 1 teaspoon pure vanilla extract


Input: 1 3/4 cup all-purpose flour


Input: 1/4 cup finely ground almonds


Input: 24 whole almonds


Input: 2 large oranges


Input: 16 tablespoons butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unflavored yogurt


Input: 1 vanilla bean


Input: 1 teaspoon pure vanilla extract


Input: 1 vanilla bean


Input: 16 ounces fresh berries (your favorite or a mixture)

16 ounces fresh berries ( your favorite or a mixture )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 to 1/2 cup sugar, depending on sweetness of fruit

1/3 to 1/2 cup sugar , depending on sweetness of fruit

O O B-RANGE_END B-UNIT B-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: 1 1/2 teaspoons pure vanilla extract


Input: 5 large eggs


Input: Pinch salt


Input: 1 1/2 cups sugar


Input: 2 cups all-purpose flour, plus flour for dusting the pan

2 cups all-purpose flour , plus flour for dusting the pan

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT B-NAME 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: 8 tablespoons butter at room temperature, plus butter for greasing pan

8 tablespoons butter at room temperature , plus butter for greasing pan

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

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

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


Input: 1/4 cup sherry vinegar


Input: 12 sage leaves, julienned


Input: 1 one-ounce square bittersweet chocolate

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


Input: 1 pound Jerusalem artichokes


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 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 teaspoon fresh thyme leaves


Input: 2 teaspoons honey


Input: 1 tablespoon minced shallots


Input: 12 to 16 sea scallops, 1 1/4 pounds, tough tendon removed

12 to 16 sea scallops , 1$1/4 pounds , tough tendon removed

B-QTY O B-RANGE_END 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 NoCAP

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


Input: 1 tablespoon unsalted butter


Input: 1 1/4 cups heavy cream, 3/4 cup more, if desired, for decorating

1$1/4 cups heavy cream , 3/4 cup more , if desired , for decorating

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT B-UNIT I-COMMENT O I-COMMENT I-COMMENT O 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: 1 14-ounce can (about 1 1/4 cups) sweetened condensed milk

1 14-ounce can ( about 1$1/4 cups ) sweetened condensed milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 4 limes


Input: 1 teaspoon fine sea salt, more as needed

1 teaspoon fine sea salt , more as needed

B-QTY B-UNIT B-COMMENT I-COMMENT B-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: 3 14-ounce cans red kidney beans, rinsed and drained

3 14-ounce cans red kidney beans , rinsed and drained

B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME I-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 extra-virgin olive oil


Input: 1 3/4 cups graham cracker crumbs


Input: 1 1/2 tablespoons cocoa


Input: 6 tablespoons butter, at room temperature

6 tablespoons butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups small, sweet cherry tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons high-quality red wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 red onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sliced chives, for garnish

2 tablespoons sliced chives , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil


Input: 4 whole duck breasts, skin and fat removed

4 whole duck breasts , skin and fat removed

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 orange, juiced, rind cut into strips

1 orange , juiced , rind cut into strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 1 tablespoon chili oil


Input: 1 tablespoon Worcestershire sauce


Input: 1/2 cup red wine


Input: 1 3/4 cups chopped canned tomatoes with liquid

1$3/4 cups chopped canned tomatoes with liquid

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: 2 cups finely chopped onions


Input: 1/4 cup duck fat from duck confit (see recipe)

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

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

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


Input: 2 preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe

2 preserved ducks , cut into serving pieces , cooked and browned as indicated in the original recipe

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

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

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


Input: 1/4 pound lean salt pork


Input: 1/2 teaspoon dried thyme


Input: 2 cloves


Input: 1 bay leaf


Input: 1 whole carrot, about 1/4 pound, trimmed and scraped

1 whole carrot , about 1/4 pound , trimmed and scraped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole onion, about 1/4 pound, peeled and stuck with

1 whole onion , about 1/4 pound , peeled and stuck with

B-QTY B-COMMENT B-NAME O 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

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


Input: 8 cups water


Input: 1 pound Michigan pea or navy beans

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced garlic


Input: Freshly ground pepper to taste

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


Input: 2 preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe

2 preserved ducks , cut into serving pieces , cooked and browned as indicated in the original recipe

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

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

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


Input: 8 tablespoons duck fat from the duck confit (see recipe)

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

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

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds Long Island potatoes


Input: 2 pounds lard


Input: 12 cloves garlic, peeled and each cut lengthwise into four pieces

12 cloves garlic , peeled and each cut lengthwise into four pieces

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

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

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


Input: 1 teaspoon freshly ground pepper


Input: 2 tablespoons coarse salt


Input: 2 bay leaves, finely crumbled or chopped

2 bay leaves , finely crumbled or chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried thyme


Input: 8 whole cloves


Input: 1 medium sweet onion, halved through the stem and thinly sliced

1 medium sweet onion , halved through the stem and thinly sliced

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

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

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


Input: 2 cups chicken stock


Input: 1 teaspoon fresh thyme leaves (no stems)

1 teaspoon fresh thyme leaves ( no stems )

B-QTY B-UNIT B-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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup loosely packed flat parsley leaves, chopped

1/2 cup loosely packed flat parsley leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Maldon or other sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium cabbage (about 3 pounds), outer leaves removed

1 medium cabbage ( about 3 pounds ) , outer leaves removed

B-QTY B-COMMENT B-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

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


Input: 2 fresh Long Island ducks, each weighing about 4 1/2 pounds

2 fresh Long Island ducks , each weighing about 4$1/2 pounds

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Large pinch of sugar or more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

B-QTY B-UNIT B-COMMENT I-COMMENT B-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: 1/4 to 1/3 cup olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons Maldon or other sea salt or more to taste

1$1/2 teaspoons Maldon or other sea salt or more to taste

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 teaspoons red wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 tablespoons fresh lime juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup loosely packed cilantro leaves, coarsely chopped

1 cup loosely packed cilantro leaves , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small red onion, cut in half through the stem, peeled and thinly sliced

1/2 small red onion , cut in half through the stem , peeled and thinly sliced

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

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 large jalapeño pepper


Input: 1/2 pound pancetta, cut into 1/4-inch dice

1/2 pound pancetta , cut into 1/4-inch dice

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 1/2 cups dried black-eyed peas (or use fresh in season)

1$1/2 cups dried black-eyed peas ( or use fresh in season )

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

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

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


Input: 2 tablespoons Lawry's seasoned salt or 2 tablespoons of a mixture of equal parts sea salt, freshly ground pepper, garlic powder, paprika and cumin

2 tablespoons Lawry's seasoned salt or 2 tablespoons of a mixture of equal parts sea salt , freshly ground pepper , garlic powder , paprika and cumin

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 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: 1 cup all-purpose flour


Input: 1 cup rice flour


Input: Vegetable oil for frying


Input: 2 (3 1/2- to 4-pound) chickens for frying

2 ( 3$1/2- to 4-pound ) chickens for frying

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons finely chopped parsley


Input: 1/3 cup dry white wine at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon red-wine vinegar


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons olive oil


Input: 16 red new potatoes, about 1 1/2 pounds

16 red new potatoes , about 1$1/2 pounds

B-QTY B-COMMENT I-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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped shallots


Input: 10 eggs


Input: 1 red onion, about 1/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound cooked ham, cut into 1/2-inch cubes

1/2 pound cooked ham , cut into 1/2-inch cubes

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 sweet red pepper, about 1/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound Gruyere or Swiss cheese, cut into 1/4-inch cubes

1/4 pound Gruyere or Swiss cheese , cut into 1/4-inch cubes

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sweet green pepper, about 1/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup toasted pine nuts


Input: Freshly grated Parmesan cheese


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 unsalted butter


Input: 1 cup fresh basil leaves, snipped with scissors

1 cup fresh basil leaves , snipped with scissors

B-QTY B-UNIT B-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 pound ziti, penne or fusilli

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, peeled


Input: 1 pound fusilli or penne


Input: Fresh green or purple basil leaves to garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated Parmesan cheese


Input: 4 red or yellow peppers

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


Input: 3 tablespoons extra-virgin olive oil


Input: 1 tablespoon fresh thyme leaves


Input: 6 plum tomatoes


Input: 2 red onions


Input: 1 clove garlic minced (green part removed)

1 clove garlic minced ( green part removed )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: About 3 tablespoons extra-virgin olive oil

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

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: 2 green peppers


Input: 2 red peppers


Input: 4 small summer squashes


Input: 4 small Asian eggplants (or small white-skinned eggplants)

4 small Asian eggplants ( or small white-skinned eggplants )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly grated Parmesan cheese


Input: Small purple basil leaves to garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fettuccine (green if possible)

1 pound fettuccine ( green if possible )

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Input: 2 cloves garlic, minced (green part removed)

2 cloves garlic , minced ( green part removed )

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Input: 2 shallots finely chopped


Input: 4 tablespoons extra-virgin olive oil


Input: 4 tablespoons green basil leaves, snipped with scissors

4 tablespoons green basil leaves , snipped with scissors

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Input: 4 tablespoons parsley, chopped


Input: About 1/2 teaspoon hot red pepper

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Input: Coarse salt and freshly ground pepper to taste

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Input: 1 1/2 cups fresh or canned chicken broth

1$1/2 cups fresh or canned chicken broth

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Input: 1 tablespoon butter


Input: 2 tablespoons chopped fresh coriander


Input: 5 large yellow tomatoes


Input: 1/4 pound oil-cured black olives


Input: 1 cup converted rice


Input: 2 tablespoons white or black raisins

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Input: 3/4 cup fresh or canned chicken broth

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Input: 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried

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Input: 1/8 teaspoon cinnamon


Input: Salt and freshly ground pepper to taste

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Input: 1/3 cup blanched slivered almonds


Input: 1/2 cup chopped peeled fresh tomatoes or canned crushed tomatoes

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Input: 1/4 cup finely chopped onion


Input: 1 tablespoon water


Input: 1 tablespoon olive oil


Input: 2 teaspoons arrowroot or cornstarch


Input: 2 teaspoons brown sugar


Input: 1 1/4 pounds ground lean lamb


Input: 3 tablespoons olive oil


Input: 1 1/2 cups finely chopped onions


Input: 1 teaspoon finely chopped garlic


Input: 1 teaspoon ground cumin


Input: 1/2 cup finely chopped coriander or parsley

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Input: 1/2 cup fine fresh bread crumbs

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Input: 1 egg, lightly beaten


Input: Salt and freshly ground pepper to taste

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Input: 1 tablespoon butter


Input: pound fresh mushrooms, thinly sliced, about 2 cups

pound fresh mushrooms , thinly sliced , about 2 cups

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Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup dry white wine


Input: 1 tablespoon fresh lime juice


Input: 2 tablespoons minced cilantro


Input: 2 teaspoons pureed canned chipotle chilies in adobo

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Input: 2 teaspoons fresh orange juice


Input: 1/2 cup red bell pepper, stemmed, seeded and cut into 1/4-inch dice

1/2 cup red bell pepper , stemmed , seeded and cut into 1/4-inch dice

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Input: Salt and freshly ground black pepper

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Input: 2 cups pineapple, peach or nectarine, cut into 1/4-inch dice

2 cups pineapple , peach or nectarine , cut into 1/4-inch dice

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Input: 1 teaspoon ground cumin


Input: Juice of 2 limes


Input: 1 small jalapeno or other hot chili (or more to taste), seeded, stemmed and minced

1 small jalapeno or other hot chili ( or more to taste ) , seeded , stemmed and minced

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Input: 1/4 cup fresh lime juice


Input: 1 small chili (or more), preferably habanero, seeded, stemmed, minced

1 small chili ( or more ) , preferably habanero , seeded , stemmed , minced

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Input: Salt to taste


Input: 1 cup tightly packed chopped herbs like parsley, cilantro or mint leaves, alone or in any combination

1 cup tightly packed chopped herbs like parsley , cilantro or mint leaves , alone or in any combination

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Input: 1/2 cup peeled and chopped shallots

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Input: 1 small red onion, peeled and minced

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Input: 1/2 red bell pepper, minced

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Input: 1 tablespoon ground cumin


Input: 1 cup peach, mango or papaya, cut into 1/2-inch dice

1 cup peach , mango or papaya , cut into 1/2-inch dice

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