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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup coarsely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh marjoram or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tomato paste


Input: 3 cups ripe fresh tomatoes, cored, peeled and cut into small cubes

3 cups ripe fresh tomatoes , cored , peeled and cut into small cubes

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

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

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


Input: 2 tablespoons finely chopped garlic


Input: 4 tablespoons olive oil


Input: Salt and freshly ground pepper

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


Input: 1/2 pound green beans


Input: 1 branch fresh thyme


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 bay leaves


Input: Kosher salt to taste


Input: 1 4 to 5 pound chicken, cut into 10 serving pieces with back, neck and wing tips reserved for stock

1 4 to 5 pound chicken , cut into 10 serving pieces with back , neck and wing tips reserved for stock

B-COMMENT B-QTY I-COMMENT B-RANGE_END B-UNIT B-NAME O I-COMMENT 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 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: 2 1/4 pounds ripe tomatoes, cored and cut into 1-inch chunks (about 6 cups)

2$1/4 pounds ripe tomatoes , cored and cut into 1-inch chunks ( about 6 cups )

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 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 small hot peppers or 6 jalapenos or 1 long hot red pepper cut across into 4 1 1/2-inch lengths

4 small hot peppers or 6 jalapenos or 1 long hot red pepper cut across into 4 1$1/2-inch lengths

B-QTY I-COMMENT O B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY 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 ounces pork belly, skin removed if necessary (available at a butcher's or specialty store), or pancetta, cut into 1/2-inch cubes

2 ounces pork belly , skin removed if necessary ( available at a butcher's or specialty store ) , or pancetta , cut into 1/2-inch cubes

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

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

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


Input: 2 ounces rendered chicken fat


Input: 5 cloves garlic, peeled and smashed

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 large onions, peeled and finely chopped (about 3 cups)

2 large onions , peeled and finely chopped ( about 3 cups )

B-QTY B-COMMENT B-NAME B-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

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


Input: 2 medium red peppers


Input: 2 medium green peppers


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 3/4 pounds cleaned calamari, cut crosswise into 1/4 -inch-wide strips

2$3/4 pounds cleaned calamari , cut crosswise into 1/4 -inch-wide strips

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds fava beans, shelled, blanched 2 minutes in boiling water and peeled, or 2/3 cup frozen baby lima beans

1$1/4 pounds fava beans , shelled , blanched 2 minutes in boiling water and peeled , or 2/3 cup frozen baby lima beans

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

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: 4 pounds small mussels, cleaned and beards removed

4 pounds small mussels , cleaned and beards removed

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 1/4 pounds small, very clean clams

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 1/2 cups fish stock (or white wine)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 small zucchini, cut into 1 1/2-by- 1/4 -by- 1/4 -inch pieces

3 small zucchini , cut into 1$1/2-by- 1/4 -by- 1/4 -inch pieces

B-QTY B-COMMENT B-NAME B-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

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


Input: 1 bulb fennel, trimmed and cut into 1 1/2 -by- 1/4 -by- 1/4 -inch pieces

1 bulb fennel , trimmed and cut into 1$1/2 -by- 1/4 -by- 1/4 -inch pieces

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

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

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


Input: 8 small carrots, peeled and cut into 1 1/2 -by- 1/4 -by- 1/4 -inch pieces

8 small carrots , peeled and cut into 1$1/2 -by- 1/4 -by- 1/4 -inch pieces

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

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

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


Input: 3/4 cup olive oil


Input: 1 tablespoon kosher salt, plus additional, if necessary

1 tablespoon kosher salt , plus additional , if necessary

B-QTY B-UNIT B-COMMENT 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 bunch fresh coriander, leaves and 2 inches of stem, coarsely chopped (about 1 cup)

1 bunch fresh coriander , leaves and 2 inches of stem , coarsely chopped ( about 1 cup )

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

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

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


Input: 4 cloves garlic, peeled and smashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon freshly ground pepper


Input: 1/4 teaspoon salt


Input: 1 teaspoon grated orange rind


Input: 1/4 cup fresh lime juice


Input: 1/2 cup minced coriander leaves


Input: 1/2 cup minced mint leaves


Input: 1 small jicama, peeled and grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red delicious apple, peeled and grated

1 large red delicious apple , peeled and grated

B-QTY B-COMMENT I-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 medium celery root, peeled and grated

1 medium celery root , peeled and grated

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: 2 tablespoons olive oil


Input: 1 teaspoon minced jalapeno chili pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1 tablespoon apple-cider vinegar


Input: 1/2 cup fresh lime juice


Input: 1 teaspoon vegetable oil


Input: 4 6-ounce tournedos


Input: 2 tablespoons grape-seed oil


Input: 2 tablespoons fresh grated ginger


Input: 1 large clove garlic, peeled and smashed to a paste

1 large clove garlic , peeled and smashed to a paste

B-QTY O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon red chili-powder


Input: 1/4 teaspoon ground fenugreek


Input: 1/2 teaspoon ground turmeric


Input: 1/2 teaspoon ground cumin


Input: 1 cup red wine


Input: 2 cups beef broth


Input: 2 teaspoons ground coriander


Input: 4 baking potatoes, peeled and cut into 1-by-2-inch rectangles

4 baking potatoes , peeled and cut into 1-by-2-inch rectangles

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 teaspoons vegetable oil


Input: 12 large shallots, peeled

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


Input: 1 1 1/2-2 pound porterhouse steak, 1 1/2 inches thick

1 1$1/2-2 pound porterhouse steak , 1$1/2 inches thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 juniper berries


Input: 1 teaspoon whole pink peppercorns


Input: 1 teaspoon whole black peppercorns


Input: 1 teaspoon whole green peppercorns


Input: 1 cup minced parsley


Input: 1 teaspoon freshly ground pepper


Input: 1 quart beef broth


Input: 1/2 teaspoon salt


Input: 1 clove


Input: 1 allspice berry


Input: 1/4 cup grated orange rind


Input: 2 tablespoon fresh rosemary leaves


Input: 2 cups cracked green olives, pitted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 fresh artichoke hearts


Input: 1 medium celery root, peeled and cut into 1-inch cubes

1 medium celery root , peeled and cut into 1-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: 6 large carrots, peeled and cut into 1-inch-thick diagonal slices

6 large carrots , peeled and cut into 1-inch-thick diagonal slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


Input: 4 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup flour


Input: 1 large onion, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds beef-stew meat, cut into 2-inch cubes

2 pounds beef-stew meat , cut into 2-inch cubes

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 tablespoons vegetable oil


Input: 1 teaspoon coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1 1-pound flank steak


Input: 1 medium onion, minced

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


Input: 1 teaspoon olive oil or bacon fat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons molasses


Input: 1 teaspoon dry mustard


Input: 1 hot red pepper, seeded and cut across in 1/4-inch slices

1 hot red pepper , seeded and cut across in 1/4-inch slices

B-QTY B-NAME I-NAME I-NAME O 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 frying peppers, cut in half lengthwise, cored, deribbed and seeded

4 frying peppers , cut in half lengthwise , cored , deribbed and seeded

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

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


Input: 6 plum tomatoes, cut in half lengthwise

6 plum tomatoes , cut in half lengthwise

B-QTY B-COMMENT B-NAME B-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: 1 pound dry pinto beans, rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, cut into quarters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 4 teaspoons fresh rosemary leaves or 2 teaspoons fresh tarragon leaves or 2 tablespoons snipped fresh dill or chervil, or to taste

4 teaspoons fresh rosemary leaves or 2 teaspoons fresh tarragon leaves or 2 tablespoons snipped fresh dill or chervil , or to taste

B-QTY B-UNIT O B-NAME I-NAME O O B-UNIT O I-COMMENT B-NAME O O I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT O 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: 8 pats of butter, for a total of 2 or 3 tablespoons

8 pats of butter , for a total of 2 or 3 tablespoons

B-QTY O B-COMMENT 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 NoCAP

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


Input: 4 chicken breast halves or 8 thighs or drumsticks, or any combination

4 chicken breast halves or 8 thighs or drumsticks , or any combination

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

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


Input: Chopped basil or snipped chives for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 3 tablespoons minced shallots


Input: 1 1/2 pounds bay scallops


Input: 4 tablespoons butter


Input: 2 scallions, thinly sliced


Input: Salt, optional, and freshly ground black pepper to taste

Salt , optional , and freshly ground black pepper to taste

B-NAME B-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT B-NAME I-NAME B-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 1/2 tablespoons virgin olive oil


Input: 2 tablespoons Balsamic vinegar


Input: 4 teaspoons Dijon mustard


Input: 3 tablespoons frozen orange juice concentrate, undiluted

3 tablespoons frozen orange juice concentrate , undiluted

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: 8 ounces carrots, scraped, quartered and thinly sliced

8 ounces carrots , scraped , quartered and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 asparagus spears


Input: 1 cup orzo


Input: 2 quarts water


Input: 2 teaspoons chopped fresh tarragon


Input: 1 pound, 2 ounces salmon fillet

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 10 ounces packaged fresh spinach or 1 pound loose fresh spinach

B-QTY B-UNIT B-COMMENT O B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 3 tablespoons chopped crystallized ginger


Input: 1 1/2 pounds strawberries


Input: 1 cup sugar


Input: Grated rind of one orange

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


Input: 1 1/2 pounds rhubarb


Input: 3/4 cup sugar


Input: 1 vanilla bean


Input: 1 cup dry white wine


Input: 2 pounds apricots


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: 1 tablespoon unsalted butter


Input: 1 teaspoon fresh thyme leaves


Input: 3 pounds fava beans (in their pods)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Sprigs of rosemary to garnish


Input: 1 1/2 pounds red bliss or Yukon gold potatoes

1$1/2 pounds red bliss or Yukon gold potatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 2 tablespoons chopped fresh rosemary leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 cloves garlic , chopped ( green part removed )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Juice of 1/2 lemon


Input: Pinch cayenne pepper


Input: Pinch white pepper


Input: Pinch nutmeg


Input: 1 1/2 teaspoons honey


Input: 1 teaspoon salt


Input: 2 egg whites


Input: 2 large eggs


Input: 2 cups heavy cream


Input: 1/3 cup small pearl tapioca


Input: 2 teaspoons olive oil


Input: 4 large cloves garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


Input: 8 ounces cooked Alaskan king crab meat, cleaned

8 ounces cooked Alaskan king crab meat , cleaned

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons unsalted butter


Input: 1 tablespoon fresh lemon juice


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large cremini mushrooms, thinly sliced

8 large cremini mushrooms , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons rice-wine vinegar


Input: 1 bunch chives


Input: 1/3 cup peanut oil


Input: Salt


Input: 4 bunches shiso leaves, available at Japanese markets

4 bunches shiso leaves , available at Japanese markets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup large pearl tapioca


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: 1/4 teaspoon salt


Input: 1/4 cup corn or canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cider vinegar


Input: 1 tablespoon Dijon-style mustard


Input: 5 ounces, approximately, skin from a cooked turkey

5 ounces , approximately , skin from a cooked turkey

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

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Input: 1 head iceberg lettuce (about 1 1/4 pounds)

1 head iceberg lettuce ( about 1$1/4 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Tabasco red pepper sauce (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 teaspoons salt, plus additional to taste

2 teaspoons salt , plus additional to taste

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

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Input: 1 or 2 Thai peppers (amount depending on pepper size and desired hotness), chopped

1 or 2 Thai peppers ( amount depending on pepper size and desired hotness ) , chopped

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

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

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


Input: Peel of 1 lemon, removed with a vegetable peeler

Peel of 1 lemon , removed with a vegetable peeler

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-inch piece fresh ginger, peeled and chopped (about 1/4 cup)

1 2-inch piece fresh ginger , peeled and chopped ( about 1/4 cup )

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


Input: 6 to 8 cloves garlic, peeled and chopped (about 1 1/2 tablespoons)

6 to 8 cloves garlic , peeled and chopped ( about 1$1/2 tablespoons )

B-QTY O B-RANGE_END 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 NoCAP NoCAP

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


Input: 2 cups diced ( 1/2 inch) ripe tomato

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 cups Thai rice (about 14 ounces), available in some supermarkets and most Asian specialty food stores

2 cups Thai rice ( about 14 ounces ) , available in some supermarkets and most Asian specialty food stores

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

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

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

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


Input: 2 pounds cleaned squid, cut into 1-inch pieces

2 pounds cleaned squid , cut into 1-inch pieces

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: 3/4 cup diced ( 1/2 inch) scallion (6 to 8 scallions)

3/4 cup diced ( 1/2 inch ) scallion ( 6 to 8 scallions )

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

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

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


Input: 1 cup diced ( 1/2 inch) celery (about 3 ribs)

1 cup diced ( 1/2 inch ) celery ( about 3 ribs )

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

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


Input: 3 cups diced ( 1/2 inch) onion (about 3/4 pound)

3 cups diced ( 1/2 inch ) onion ( about 3/4 pound )

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

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


Input: 1/4 cup olive oil


Input: 1 cup (about 6 ounces) pastina (any tiny pasta in alphabet, star or square shapes)

1 cup ( about 6 ounces ) pastina ( any tiny pasta in alphabet , star or square shapes )

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

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

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

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


Input: 3 to 4 cups coarsely chopped outer lettuce leaves or leftover salad greens

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

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

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


Input: 2 cups diced celery, zucchini or green beans (or a mixture of these and other vegetables)

2 cups diced celery , zucchini or green beans ( or a mixture of these and other vegetables )

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


Input: 1 leek, cleaned and cut (2 1/2 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)

3 carrots , peeled and cut into 1/2-inch pieces ( 1$1/2 cups )

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

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

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


Input: 2 1/2 pounds, approximately, bones from a cooked turkey, with any leftover juices and cooked garnishes like pieces of carrot, onion or garlic

2$1/2 pounds , approximately , bones from a cooked turkey , with any leftover juices and cooked garnishes like pieces of carrot , onion or garlic

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

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

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


Input: Fleur de sel or coarse sea salt

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 teaspoons dulce de leche (see note)

12 teaspoons dulce de leche ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 tablespoons fresh, creamy ricotta

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 teaspoons gianduja spread


Input: 12 1/4-inch-thick slices baguette, lightly toasted

12$1/4-inch-thick slices baguette , lightly toasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Aged sherry vinegar


Input: Extra-virgin olive oil


Input: 1/2 cup marinated gigante beans or white beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 12 ounces fine tuna preserved in olive oil, preferably with paprika

12 ounces fine tuna preserved in olive oil , preferably with paprika

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

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

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


Input: 3/4 cup roasted-red-pepper spread (or roasted piquillo peppers, drained and pulsed in the food processor with a little olive oil)

3/4 cup roasted-red-pepper spread ( or roasted piquillo peppers , drained and pulsed in the food processor with a little olive oil )

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

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

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


Input: Freshly ground black pepper


Input: Extra-virgin olive oil for sprinkling

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


Input: 8 roasted cipollini onions (or any other roasted onion), marinated in oil, halved

8 roasted cipollini onions ( or any other roasted onion ) , marinated in oil , halved

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

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

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


Input: 4 thin slices Serrano ham


Input: 1/2 ripe tomato


Input: 8 1/4-inch-thick diagonal slices baguette

8$1/4-inch-thick diagonal slices baguette


Input: Fleur de sel


Input: 1/4 pound lump crab meat, picked free of cartilage

1/4 pound lump crab meat , picked free of cartilage

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground white pepper


Input: 1 teaspoon lemon juice


Input: 36 cockles, scrubbed


Input: 1 clove garlic, sliced


Input: 2 tablespoons minced shallot


Input: 1 bay leaf


Input: 1/4 cup minced fennel


Input: 1 cup dry white wine


Input: 1/4 pound butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup packed flat-leaf parsley leaves, plus 4 sprigs

1/4 cup packed flat-leaf parsley leaves , plus 4 sprigs

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons extra virgin olive oil

1$1/2 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 1/3 pounds center-cut halibut fillet, in one piece, skinned

1$1/3 pounds center-cut halibut fillet , in one piece , skinned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup soy sauce, more or less

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: Freshly ground black pepper


Input: 1 4- to 5-pound duck

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


Input: 10 to 12 curry leaves


Input: 1 dried red chili


Input: 1/4 teaspoon fenugreek seeds


Input: 1/2 teaspoon mustard seeds


Input: 2 cups buttermilk


Input: 1 1/2 tablespoons vegetable oil


Input: 1 teaspoon salt


Input: 2 green chilies (Serrano or Thai), split

2 green chilies ( Serrano or Thai ) , split

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 ripe but firm mango

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


Input: 1/4 teaspoon turmeric


Input: 1/2 teaspoon cayenne


Input: 1/4 teaspoon cumin


Input: 1/2 cup grated unsweetened coconut


Input: 1/4 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 8 ounces skinless, boneless chicken breasts

8 ounces skinless , boneless chicken breasts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces jumbo shrimp in the shell

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 15-ounce can low-sodium kidney beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons dried oregano


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons dried thyme


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small dried hot red pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 ounces whole green peppers or 14 ounces ready-cut green peppers (4 cups)

16 ounces whole green peppers or 14 ounces ready-cut green peppers ( 4 cups )

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


Input: 2 cloves garlic


Input: 2 large ribs celery or 7 ounces ready-cut celery (1 cup)

2 large ribs celery or 7 ounces ready-cut celery ( 1 cup )

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


Input: 2 teaspoons canola oil


Input: 16 ounces whole onion or 14 ounces ready-cut onion (3 1/2 cups)

16 ounces whole onion or 14 ounces ready-cut onion ( 3$1/2 cups )

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


Input: 1 cup long-grain rice


Input: 2 red onions, peeled and cut into 1/2-inch dice

2 red onions , peeled and cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

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 green bell peppers, stemmed, seeded and cut into 1/2-inch dice

2 green bell peppers , stemmed , seeded and cut into 1/2-inch dice

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

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: 4 cups green tomatoes, cut into 1-inch chunks

4 cups green tomatoes , cut into 1-inch chunks

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 tablespoon mustard seeds


Input: 1 1/2 teaspoons turmeric


Input: 1 tablespoon celery seeds


Input: 5 tablespoons dry mustard


Input: 1/3 cup kosher salt


Input: 1 cup sugar


Input: 6 cups cider vinegar


Input: 1 1/2 cups fresh or frozen lima beans

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 1/2 cups fresh corn kernels


Input: 1/2 head cauliflower, broken into small flowerets

1/2 head cauliflower , broken into small flowerets

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: 4 cups string beans, trimmed and cut into 1-inch lengths

4 cups string beans , trimmed and cut into 1-inch lengths

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon whole allspice


Input: 1 teaspoon whole cloves


Input: 1 cinnamon stick


Input: 1 thinly sliced lemon, seeds removed

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

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Input: 2 cups white vinegar


Input: 4 cups sugar


Input: 1/4 cup kosher salt


Input: 7 cups 1-inch-cubed watermelon rind, dark green skin and all red flesh removed

7 cups 1-inch-cubed watermelon rind , dark green skin and all red flesh removed

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 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 teaspoon celery seeds


Input: 1 tablespoon mustard seeds


Input: 3 cups sugar


Input: 3 cups white vinegar


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

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

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

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 green bell pepper, stemmed, seeded and cut into 1/4-inch dice

1 green bell pepper , stemmed , seeded and cut into 1/4-inch dice

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

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: 4 medium onions, peeled and thinly sliced

4 medium onions , 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: 1/3 cup kosher salt


Input: 8 medium cucumbers, sliced into 1/8-inch-thick rounds

8 medium cucumbers , sliced into 1/8-inch-thick rounds

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

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Input: 5 cloves garlic


Input: 5 teaspoons olive oil


Input: 2 tablespoons kosher salt


Input: 3 cups sugar


Input: 3 cups white vinegar


Input: 4 green bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips

4 green bell peppers , stemmed , seeded and cut into 1/2-inch-wide strips

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

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: 4 yellow bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips

4 yellow bell peppers , stemmed , seeded and cut into 1/2-inch-wide strips

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

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: 4 red bell peppers, stemmed, seeded and cut into 1/2-inch-wide strips

4 red bell peppers , stemmed , seeded and cut into 1/2-inch-wide strips

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

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

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


Input: 3/4 cup freshly grated Parmigiano-Reggiano cheese

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

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Input: 1 pound rigatoni


Input: 1 pound rigatoni


Input: 3/4 cup freshly grated Parmigiano-Reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup heavy cream


Input: 1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water

1$1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cube beef bouillon dissolved in 2 cups simmering water

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: 1 1/2 cups dry Italian white wine

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

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Input: 1 pound ground beef (not lean)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound mild Italian pork sausage meat, removed from casings

1 pound mild Italian pork sausage meat , removed from casings

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Sea salt


Input: 1 stalk celery, finely chopped

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

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Input: 2 medium carrots, peeled and finely chopped

2 medium carrots , peeled and finely chopped

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

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Input: 1/2 sweet onion, peeled and finely chopped

1/2 sweet onion , peeled and finely chopped

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

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Input: Extra virgin olive oil


Input: 2 tablespoons butter, optional


Input: 3 cloves minced garlic, optional

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

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Input: 1 pound fresh spinach, thick stems removed, washed and roughly chopped

1 pound fresh spinach , thick stems removed , washed and roughly chopped

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

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


Input: Salt and pepper


Input: 1/2 cup long-grain rice, like Basmati

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

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Input: 8 scallions, sliced thin


Input: 1/2 pound carrots, peeled and cut into 1/4-inch dice

1/2 pound carrots , peeled and cut into 1/4-inch dice

B-QTY 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 large ripe tomatoes, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large whole-wheat pitas


Input: 4 tablespoons red-wine vinegar


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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 1/2 cup flour


Input: 2 to 4 tablespoons olive oil

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

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Input: 5 cups tomato sauce, approximately (see recipe)

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

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YesPAREN NoPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound spaghetti, cooked to the desired degree of doneness

1 pound spaghetti , cooked to the desired degree of doneness

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

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Input: 1 tablespoon fresh thyme leaves or 1 teaspoon crushed, dried thyme

1 tablespoon fresh thyme leaves or 1 teaspoon crushed , dried thyme

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

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


Input: 10 ounces salmon fillet


Input: 2 egg whites


Input: 1 tablespoon capers


Input: 1 tablespoon horseradish


Input: Several sprigs of dill to yield 2 tablespoons chopped

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

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Input: Freshly ground black pepper


Input: 3 ounces whole red onion or 2 ounces chopped ready-cut onion (3/4 cup)

3 ounces whole red onion or 2 ounces chopped ready-cut onion ( 3/4 cup )

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

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


Input: Dash salt


Input: 2 teaspoons chopped capers


Input: 3 tablespoons low-fat sour cream


Input: 2 tablespoons nonfat yogurt


Input: 1/4 cup toasted pine nuts


Input: 1 teaspoon dried marjoram


Input: Freshly ground pepper to taste

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


Input: 1 cup fine fresh bread crumbs

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

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Input: 1 egg, lightly beaten


Input: 1/4 teaspoon dried, hot red-pepper flakes

1/4 teaspoon dried , hot red-pepper flakes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup flour


Input: 5 cups tomato sauce, approximately (see recipe)

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

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YesPAREN NoPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound spaghetti, cooked to the desired degree of doneness

1 pound spaghetti , cooked to the desired degree of doneness

B-QTY B-UNIT B-NAME O 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: 3/4 pound ground lean beef


Input: 1 tablespoon butter


Input: 1/2 cup finely chopped onion


Input: 1/2 teaspoon finely minced garlic


Input: 1 cup cooked rice


Input: 1/4 cup finely chopped parsley


Input: 1 egg, lightly beaten


Input: Salt to taste, if desired

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

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Input: 1 teaspoon finely chopped dried rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped onion


Input: 1/2 teaspoon finely minced garlic


Input: 1/4 pound mushrooms, finely chopped, about one cup

1/4 pound mushrooms , finely chopped , about one cup

B-QTY 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


Input: 3/4 pound ground lean pork


Input: 4 to 6 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spaghetti, cooked to the desired degree of doneness

1 pound spaghetti , cooked to the desired degree of doneness

B-QTY B-UNIT B-NAME O 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: Freshly ground pepper to taste

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


Input: 1/2 cup flour


Input: 2 to 4 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups tomato sauce, approximately (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste, if desired

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

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Input: 2 tablespoons heavy cream


Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: 1 egg, lightly beaten


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 teaspoon finely minced garlic


Input: 1/2 cup fine fresh bread crumbs

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

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Input: 1 teaspoon dried tarragon


Input: 1/4 cup finely chopped parsley


Input: 3/4 pound ground lean veal


Input: 1 tablespoon butter


Input: 1/2 cup finely chopped onion


Input: Freshly ground black pepper


Input: 1/2 ounce Parmigiano Reggiano


Input: 12 ounces tiny new potatoes


Input: 1 sprig fresh dill to yield 1 tablespoon chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sprig fresh parsley to yield 1 tablespoon chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Few dashes cayenne pepper


Input: 2 teaspoons tarragon vinegar


Input: 4 ounces white mushrooms


Input: 1 1/2 tablespoons tomato paste, no salt added

1$1/2 tablespoons tomato paste , no salt added

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

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Input: 1 teaspoon capers


Input: Fresh basil


Input: 8 ounces no-egg fettuccine


Input: Freshly ground black pepper


Input: 1 lemon


Input: 2 teaspoons olive oil


Input: 1 fennel bulb, 5 to 6 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 4-ounce onion or 3 ounces chopped onion (1 cup)

1 4-ounce onion or 3 ounces chopped onion ( 1 cup )

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

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


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

1 28-ounce can chopped or crushed tomatoes , no salt added

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic


Input: Olive oil pan spray


Input: 1 cup fresh or canned unsweetened pumpkin puree

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces safflower oil


Input: 2 tablespoons walnut oil


Input: 2 large eggs


Input: 3/4 cup firmly packed light brown sugar

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

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Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon nutmeg


Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon salt


Input: 1/2 cup coarsely chopped toasted walnuts

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

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Input: 12 ounces semisweet chocolate


Input: 2 cups cooked, strained pumpkin

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

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Input: 1 1/4 cups lightly packed light brown sugar

1$1/4 cups lightly packed light brown sugar

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

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Input: 1/2 teaspoon salt


Input: 1 1/2 teaspoons cinnamon


Input: 1/4 teaspoon freshly grated nutmeg


Input: 2 tablespoons finely chopped crystalized ginger, plus extra for garnish

2 tablespoons finely chopped crystalized ginger , plus extra for garnish

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

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Input: Grated zest of 1 lemon, orange or tangerine

Grated zest of 1 lemon , orange or tangerine

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

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Input: 2 eggs, well beaten


Input: 2 tablespoons brandy


Input: 1 tablespoon bourbon


Input: 1 partly baked 9-inch pie shell

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

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Input: 1 large orange pumpkin


Input: 2 pounds pumpkin, peeled and de-seeded, cut into chunks

2 pounds pumpkin , peeled and de-seeded , cut into chunks

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

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Input: 1 teaspoon baking soda


Input: 1 1/4 cups sifted cake flour


Input: 3 cups croutons fried in butter

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Input: 1 cup heavy cream


Input: 1 1/2 tablespoons chopped parsley


Input: 6 cups strong chicken stock


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: 1 clove garlic, minced


Input: 4 tablespoons unsalted butter


Input: 1 medium onion, finely chopped

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

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Input: 3/4 cup heavy cream


Input: 1/4 teaspoon salt


Input: 12 ounces semisweet chocolate


Input: 1/2 cup honey


Input: 10 eggs, separated


Input: 1 cup blanched hazelnuts or almonds

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Input: 6 dried figs, coarsely chopped

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

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Input: 1 teaspoon vanilla extract


Input: 1 teaspoon brandy or sherry (optional)

1 teaspoon brandy or sherry ( optional )

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

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Input: 1 1/2 sticks unsalted butter, plus additional for greasing pan

1$1/2 sticks unsalted butter , plus additional for greasing pan

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fine breadcrumbs or flour for dusting

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

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Input: 1/2 cup raisins, finely chopped

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

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Input: 8 large egg whites, at room temperature

8 large egg whites , at room temperature

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

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Input: 2 cups sugar


Input: 4 large egg whites, at room temperature

4 large egg whites , at room temperature

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Input: Pinch of salt


Input: 1 cup walnuts or pecans, finely chopped

1 cup walnuts or pecans , finely chopped

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

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Input: 1/4 teaspoon salt


Input: 1 cup milk


Input: 2 teaspoons vanilla extract


Input: 1/2 teaspoon almond extract


Input: 2 cups sifted sugar


Input: 3 1/2 cups cake flour


Input: 1 cup fromage blanc


Input: 1 cup butter, at room temperature, plus additional for greasing pans

1 cup butter , at room temperature , plus additional for greasing pans

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

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Input: 4 teaspoons baking powder


Input: 1 sprig thyme


Input: 2 1/2 pounds carrots, peeled and sliced (about 6 cups)

2$1/2 pounds carrots , peeled and sliced ( about 6 cups )

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

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Input: 1 tablespoon orange juice


Input: 1/2 cup Pimms or a sweet rosé

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

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Input: 2 teaspoons unflavored gelatin


Input: 1/4 cup, plus 2 tablespoons, sugar

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Input: 16 ounces raspberries


Input: 1/2 cup finely diced cucumber


Input: 1/2 cup finely diced cucumber


Input: Freshly ground black pepper


Input: 8 basil leaves, very thinly sliced

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

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Input: 1 tablespoon olive oil


Input: Juice of 1/2 lemon


Input: Zest of 1 lemon


Input: 1 pound jumbo lump crabmeat or cooked and peeled small shrimp

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

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Input: 1 packet gelatin, softened in 3 tablespoons water

1 packet gelatin , softened in 3 tablespoons water

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

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Input: Salt


Input: 1/4 cup sake


Input: 1 cup chicken broth


Input: 3/4 pound ripe tomatoes, chopped

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

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Input: 1/2 cup red wine


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 bone-in, 4-rib pork loin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups chicken broth


Input: Salt


Input: 8 thin slices dry-cured ham, like prosciutto

8 thin slices dry-cured ham , like prosciutto

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

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Input: 12 or 16 paper-thin slices Parmigiano-Reggiano

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

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Input: 2 cups diced seasonal fruit: strawberries or peaches

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

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Input: 1/2 orange, peeled, seeded and sliced in thin wedges

1/2 orange , peeled , seeded and sliced in thin wedges

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: Zest of 1/2 lemon


Input: 2 tablespoons granulated sugar


Input: 1 1/2 pints (20 ounces) blueberries, preferably small wild ones

1$1/2 pints ( 20 ounces ) blueberries , preferably small wild ones

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

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Input: 2 medium onions, sliced

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


Input: 4 tablespoons butter


Input: 1 cup Recioto della Valpolicella or port

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

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Input: 1 750 milliliter bottle Vernaccia di San Gimignano or other dry white wine, well chilled

1 750 milliliter bottle Vernaccia di San Gimignano or other dry white wine , well chilled

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

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Input: 6 tablespoons butter, or more

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Input: 4 eggs


Input: Salt and pepper


Input: 1 1/2 to 2 pounds asparagus, trimmed

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

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Input: 3 1/4 cups water


Input: 1 teaspoon salt


Input: 1 1/2 cups white long grain rice

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

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Input: 3 tablespoons lemon juice


Input: 1/3 cup maple syrup


Input: 1/2 teaspoon Tabasco sauce


Input: 1 3/4 pounds chicken livers, halved and trimmed to remove any sinew, fat or dark spots (about 1 1/2 pounds trimmed weight)

1$3/4 pounds chicken livers , halved and trimmed to remove any sinew , fat or dark spots ( about 1$1/2 pounds trimmed weight )

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

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Input: 2 tablespoons canola oil


Input: 1 1/2 teaspoons sugar


Input: 1/4 cup water


Input: 2 tablespoons cider vinegar


Input: 3 tablespoons soy sauce


Input: 1 medium tomato (7 ounces), halved, seeded and cut into 1/2-inch pieces (1 cup)

1 medium tomato ( 7 ounces ) , halved , seeded and cut into 1/2-inch pieces ( 1 cup )

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

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Input: 3 cloves garlic, peeled, crushed and chopped (1 tablespoon)

3 cloves garlic , peeled , crushed and chopped ( 1 tablespoon )

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

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Input: 6 medium scallions, trimmed, cleaned and minced (1/2 cup)

6 medium scallions , trimmed , cleaned and minced ( 1/2 cup )

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

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Input: 2 tablespoons chopped fresh parsley


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: 1 1/4 teaspoons salt


Input: 1/2 cup dry white wine


Input: 2 teaspoons herbes de Provence (see note)

2 teaspoons herbes de Provence ( see note )

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

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Input: 1 1/2 tablespoons virgin olive oil


Input: 2 onions (10 ounces total), peeled and cut into 1-inch pieces (2 1/2 cups)

2 onions ( 10 ounces total ) , peeled and cut into 1-inch pieces ( 2$1/2 cups )

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

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Input: 6 cloves garlic, peeled and sliced thin (1/4 cup)

6 cloves garlic , peeled and sliced thin ( 1/4 cup )

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

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Input: 2 eggplants (2 pounds total)

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

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Input: 2 cups slivered broccoli rabe


Input: 1/2 cup fontina cheese, in small cubes

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 large egg white, lightly beaten

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

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Input: 3 cloves garlic, minced


Input: 1 cup whole- or coarse-grain kasha (buckwheat groats)

1 cup whole- or coarse-grain kasha ( buckwheat groats )

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-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 1/2 cups vegetable or chicken stock or boiling water

1$1/2 cups vegetable or chicken stock or boiling water

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 1/2 cups thin asparagus cut in 1-inch pieces

1$1/2 cups thin asparagus cut in 1-inch pieces

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

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Input: 1/3 cup freshly grated Parmesan cheese

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Input: 1 cup brown rice


Input: 2 cups chicken or vegetable stock or water

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

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Input: 1 cup finely chopped fennel bulb

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

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Input: 1/2 cup finely chopped onion


Input: 2 cloves garlic, minced


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 teaspoon minced fresh basil


Input: 2 tablespoons extra-virgin olive oil


Input: 1 1/3 cups medium barley


Input: 2 2/3 cups hot chicken, beef or vegetable stock

2$2/3 cups hot chicken , beef or vegetable stock

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Input: 1 cup reduced fat ricotta


Input: 2 ounces Parmigiano Reggiano (or 4 tablespoons, grated)

2 ounces Parmigiano Reggiano ( or 4 tablespoons , grated )

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

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Input: 1 tablespoon finely chopped Italian black olives

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

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Input: 2 tablespoons finely chopped sun-dried tomatoes

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

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Input: 1 clove garlic, minced


Input: 1/2 cup finely chopped onions


Input: 1 tablespoon extra-virgin olive oil


Input: Freshly ground black pepper


Input: 1/4 teaspoon salt, optional


Input: 1 cup frozen peas


Input: 1 cup nonfat yogurt


Input: 1/4 teaspoon hot pepper flakes


Input: 8 ounces fresh pasta shells or other small pasta

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

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Input: 3 cups cauliflower florettes


Input: 1 tablespoon parsley


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

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

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

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Input: 4 ripe plum tomatoes


Input: 1/3 cup nonfat plain yogurt


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh white mushrooms


Input: 1 teaspoon olive oil


Input: 3 ounces shallots (6 tablespoons minced)

3 ounces shallots ( 6 tablespoons minced )

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

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Input: 1 small bunch tarragon, enough for 2 tablespoons minced

1 small bunch tarragon , enough for 2 tablespoons minced

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Input: 1 tablespoon balsamic vinegar


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon olive oil


Input: 1/2 cup dry white wine


Input: 3/4 cup heavy cream


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 pound fresh spinach fettuccine


Input: 1 tablespoon minced parsley


Input: 10 ounces salmon fillet


Input: 1 tablespoon sesame seeds


Input: 1 teaspoon toasted sesame oil


Input: 1 pound tiny new potatoes or other, larger boiling potatoes

1 pound tiny new potatoes or other , larger boiling potatoes

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

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

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

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

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Input: 1/2 cup chopped onion


Input: 2 sun-dried tomatoes, minced


Input: 3 tablespoons dry bread crumbs


Input: 4 tablespoons olive oil


Input: 2 tablespoons butter


Input: 3 to 4 tablespoons flour


Input: 1 shad fillet, about 1 1/2 pounds

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

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Input: 1 tablespoon minced fennel tops


Input: 2 tablespoons finely chopped smoked ham or prosciutto

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

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Input: 2 tablespoons unseasoned bread crumbs


Input: 1 tablespoon lemon juice


Input: 1 shad fillet, 1 1/2 to 2 pounds

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-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: 1/2 cup chopped fresh fennel bulb

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

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Input: 3 ripe tomatoes peeled, seeded and chopped, or tomatoes from a 1-pound can, very well drained and chopped

3 ripe tomatoes peeled , seeded and chopped , or tomatoes from a 1-pound can , very well drained and chopped

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

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Input: 1 clove garlic, minced


Input: 2 tablespoons finely minced onion


Input: 3 tablespoons olive oil


Input: 1/2 pound cold unsalted butter in small pats

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

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Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup full-bodied dry red wine such as Zinfandel

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

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Input: 1/4 cup red-wine vinegar


Input: 3 tablespoons minced shallots


Input: 2 to 3 tablespoons melted butter

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

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Input: Juice of 1 lemon


Input: 2 shad fillets, 1 1/2 to 2 pounds each

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

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Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sliced mint leaves


Input: 2/3 cup sour cream


Input: 3/4 cup chopped fresh dill, chives or a combination of both

3/4 cup chopped fresh dill , chives or a combination of both

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

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Input: 2 egg yolks


Input: 1/4 teaspoon kosher salt


Input: 1/8 teaspoon fresh ground white pepper

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

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Input: 1 tablespoon olive oil


Input: 1 onion, chopped


Input: 1 half rib celery, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups chicken stock


Input: 4 cups shelled fresh peas


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 to 2 tablespoons sugar


Input: White truffle oil for garnish

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


Input: Chervil sprigs (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds fresh young peas in their pods

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

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Input: 1 cup butter


Input: 2 cups fresh shelled peas


Input: 1 teaspoon white truffle oil


Input: 1 ounce dried morel mushrooms


Input: 3/4 cup heavy cream


Input: 12 tablespoons unsalted butter at room temperature

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Input: 1 1/4 cups sugar


Input: 3 large eggs


Input: 1 pint blackberries (approximately 2 cups)

1 pint blackberries ( approximately 2 cups )

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Input: 4 tablespoons chopped fresh basil


Input: 2 1/2 cups cake flour


Input: 2 teaspoons baking soda


Input: 2 teaspoons cream of tartar


Input: 4 tablespoons grated Parmesan cheese


Input: 1/2 cup finely chopped onion


Input: 1/2 cup dry white wine


Input: 2 cups chopped fresh tomatoes, peeled and seeded

2 cups chopped fresh tomatoes , peeled and seeded

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Input: 1/2 cup chicken broth


Input: 4 sprigs parsley


Input: 1 bay leaf


Input: 3 sprigs fresh thyme, finely chopped, or 1/2 teaspoon dried

3 sprigs fresh thyme , finely chopped , or 1/2 teaspoon dried

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Input: 1/4 cup finely chopped fresh basil or parsley

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Input: 6 medium red ripe tomatoes

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Input: 24 slivers garlic


Input: Salt to taste if desired

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Input: Freshly ground pepper to taste

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Input: 3 tablespoons olive oil


Input: 1/2 pound small mushrooms, rinsed in cold water and drained well

1/2 pound small mushrooms , rinsed in cold water and drained well

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Input: 12 large cloves of garlic, unpeeled

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Input: 2 tablespoons flour


Input: 2 tablespoons olive oil


Input: Salt to taste if desired

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Input: Freshly ground pepper to taste

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Input: 1 chicken, 3 1/2 pounds, cut in 10 serving pieces

1 chicken , 3$1/2 pounds , cut in 10 serving pieces

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Input: Splash of pineapple juice


Input: Splash of lime juice


Input: French-cut lemon twist


Input: 1 ounce of cranberry juice


Input: Splash of guanabana juice


Input: 1 pound cut pasta, like ziti

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Input: 1/8 teaspoon freshly grated nutmeg, or to taste

1/8 teaspoon freshly grated nutmeg , or to taste

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Input: 1 teaspoon sugar, optional


Input: 1 ounce of plum sake


Input: 1 1/2 ounces of Skyy vodka


Input: 1/2 cup freshly grated Parmesan


Input: Freshly ground black pepper to taste

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Input: 2 tablespoons butter or olive oil

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Input: Salt to taste


Input: Freshly ground black pepper to taste

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Input: 8 large thin slices of stale Tuscan bread

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Input: 1 pound peeled and seeded butternut squash (start with a whole squash weighing about 1 1/2 pounds)

1 pound peeled and seeded butternut squash ( start with a whole squash weighing about 1$1/2 pounds )

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Input: 1/2 teaspoon salt (optional)

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Input: 1 pound cabbage, cut into thin strips

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Input: 1/2 pound potatoes, coarsely diced

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Input: 4 carrots, coarsely diced


Input: 3 ribs celery, coarsely diced

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Input: 2 sprigs fresh thyme, minced, or 1 teaspoon dried

2 sprigs fresh thyme , minced , or 1 teaspoon dried

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Input: 1 pound Swiss chard or kale, washed, trimmed and cut into thin strips

1 pound Swiss chard or kale , washed , trimmed and cut into thin strips

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Input: 1/2 cup no-salt-added canned Italian tomatoes, broken up

1/2 cup no-salt-added canned Italian tomatoes , broken up

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Input: 2 ounces pancetta, coarsely chopped

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Input: 2 tablespoons fresh sage or 2 teaspoons dried

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Input: 4 tablespoons extra-virgin olive oil plus 4 more tablespoons (optional)

4 tablespoons extra-virgin olive oil plus 4 more tablespoons ( optional )

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Input: 1 large onion, coarsely chopped

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Input: 4 cloves garlic, peeled, 2 left whole, 2 minced

4 cloves garlic , peeled , 2 left whole , 2 minced

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Input: 2 bay leaves