Input: 1 cup carrots, julienned (about 2 large carrots)

1 cup carrots , julienned ( about 2 large carrots )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups rice wine vinegar


Input: 4 fresh or dried bay leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons kosher salt


Input: 1 tablespoon whole allspice berries


Input: 1 tablespoon sugar


Input: 5 tablespoons grapeseed oil


Input: 3 tablespoons thinly sliced garlic (about 3 cloves)

3 tablespoons thinly sliced garlic ( about 3 cloves )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 bunches scallions (about 18 scallions), chopped (about 4 cups)

2 bunches scallions ( about 18 scallions ) , chopped ( about 4 cups )

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

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


Input: 3 pounds mussels


Input: 3/4 cup Red Stripe beer (6 ounces)

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and pepper


Input: 1 tablespoon coarsely chopped cilantro leaves, for garnish

1 tablespoon coarsely chopped cilantro leaves , for garnish

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 tablespoon plus 1 teaspoon salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground clove


Input: 1 tablespoon Worcestershire sauce


Input: 1 tablespoon tomato paste


Input: 1 tablespoon ketchup


Input: 4 garlic cloves, crushed


Input: 1 1/2 teaspoons ground allspice


Input: 1 1-inch piece fresh ginger, peeled and chopped (about 1 tablespoon, or use 2 teaspoons powdered ginger)

1 1-inch piece fresh ginger , peeled and chopped ( about 1 tablespoon , or use 2 teaspoons powdered ginger )

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

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


Input: 1 medium onion, quartered

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


Input: 4 scallions, white and green parts, roughly chopped

4 scallions , white and green parts , roughly chopped

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

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Input: 1 bay leaf


Input: 5 pieces of culantro (a Caribbean herb also known as chadon beni) or whole sprigs of cilantro, chopped

5 pieces of culantro ( a Caribbean herb also known as chadon beni ) or whole sprigs of cilantro , chopped

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 sprigs fresh thyme (or use 3 teaspoons dried leaves)

5 sprigs fresh thyme ( or use 3 teaspoons dried leaves )

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

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


Input: 4 tablespoons white vinegar


Input: 1/2 Scotch bonnet pepper (or use habanero)

1/2 Scotch bonnet pepper ( or use habanero )

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon vegetable oil


Input: 4 tablespoons sugar


Input: 2 tablespoons flour, more as needed, for dusting chicken

2 tablespoons flour , more as needed , for dusting chicken

B-QTY B-UNIT 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: Fresh sage leaves or chopped parsley, for garnish

Fresh sage leaves or chopped parsley , for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: Chopped basil, for garnish


Input: Chocolate shavings (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup/1 stick/113 grams unsalted butter

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: 4 garlic cloves, minced


Input: 10 sprigs of thyme


Input: 2 packages/18 grams active dry yeast

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 3/4 cup/180 milliliters whole milk, warmed

3/4 cup 180 milliliters whole milk , warmed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 egg, beaten


Input: 3 cups/460 grams all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons/85 grams unsalted butter, melted

6 tablespoons 85 grams unsalted butter , melted

B-QTY B-UNIT B-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: Oil, for baking sheet


Input: 6 small delicata squash, about 1 pound each

6 small delicata squash , about 1 pound each

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: Kosher salt and ground black pepper, to taste

Kosher salt and ground black pepper , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil, for the baking sheet

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 2 medium onions, diced

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


Input: 1 bunch red kale (about 1 pound), trimmed and chopped

1 bunch red kale ( about 1 pound ) , trimmed and chopped

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

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


Input: 6 ounces whole-grain bread, cut into 3/4-inch cubes (about 3 cups), from a good-quality loaf

6 ounces whole-grain bread , cut into 3/4-inch cubes ( about 3 cups ) , from a good-quality loaf

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

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 NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup crumbled blue cheese


Input: 1/2 cup dried cranberries


Input: 1/2 cup pecans, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons maple syrup


Input: 2 tablespoons chopped parsley, for garnish

2 tablespoons chopped parsley , 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: 2 oz. bourbon


Input: 3/4 oz. allspice dram


Input: 1/2 oz. fresh lime juice


Input: 1 tsp. gomme syrup (or more to taste)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 dashes Angostura bitters


Input: 1 oz. brandy


Input: 3/4 oz. crème de cacao


Input: 1/4 oz. allspice dram


Input: 1 oz. heavy cream


Input: Whole nutmeg


Input: 1 teaspoon cloves


Input: 1 1/2 pounds dark brown sugar


Input: 1 1/2 cups vinegar


Input: Pinch of salt


Input: 2 1/2 pounds pears


Input: 2 tablespoons lard or butter, plus 2 tablespoons melted butter

2 tablespoons lard or butter , plus 2 tablespoons melted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups corn flour or extra-fine cornmeal (not cornstarch)

2$1/2 cups corn flour or extra-fine cornmeal ( not cornstarch )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon salt


Input: 1 teaspoon baking soda


Input: 1/2 teaspoon homemade baking powder (see note)

1/2 teaspoon homemade baking powder ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 cups buttermilk, room temperature

2$1/2 cups buttermilk , room temperature

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg, beaten


Input: 2 rabbits, cut into 6 pieces each

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 cups crushed strawberries


Input: 2 1/2 cups sugar


Input: Paraffin


Input: 3 cups sifted flour


Input: 1 scant teaspoon salt


Input: 1/2 teaspoon baking soda


Input: 4 teaspoons Royal Baking Powder


Input: 2/3 cup lard


Input: 1 cup plus 2 tablespoons buttermilk (If sweet milk is being used, omit the baking soda and the 2 tablespoons of milk; sweet milk is more liquid than sour and therefore these are not needed.)

1 cup plus 2 tablespoons buttermilk ( If sweet milk is being used , omit the baking soda and the 2 tablespoons of milk; sweet milk is more liquid than sour and therefore these are not needed. )

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

NoCAP NoCAP NoCAP NoCAP NoCAP 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 cup flour seasoned with 1/2 teaspoon black pepper, 1/4 teaspoon thyme and 1 teaspoon salt

1 cup flour seasoned with 1/2 teaspoon black pepper , 1/4 teaspoon thyme and 1 teaspoon salt

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

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


Input: 1/2 cup (1 stick) butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 slices bacon, chopped


Input: 1 medium-size onion or 4 to 5 shallots, finely cut

1 medium-size onion or 4 to 5 shallots , finely cut

B-QTY O B-NAME O O O O O O B-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 tablespoon orange liqueur


Input: 1 tablespoon Cognac


Input: 1 tablespoon Cognac


Input: 3 pounds parsnips


Input: Salt and pepper


Input: 2 tablespoons butter, for greasing dish

2 tablespoons butter , for greasing dish

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 heavy cream


Input: ½ teaspoon turmeric


Input: ½ teaspoon toasted and ground cumin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of cayenne


Input: 4 ounces feta cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plus 2 tablespoons all-purpose flour

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: 1/2 teaspoon kosher salt


Input: 1/2 teaspoon ground black pepper


Input: 8 large eggs


Input: 3/4 cup whole milk


Input: 2 tablespoons finely chopped fresh thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced chives, parsley or tarragon

2 tablespoons minced chives , parsley or tarragon

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 tablespoons unsalted butter


Input: 3/4 cup grated Parmigiano-Reggiano or Gruyère

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flaky sea salt, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sriracha, for serving (optional)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Lemon wedges, for serving


Input: 2 cups seedless red grapes


Input: 1 tablespoon grapeseed or other neutral oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1 teaspoon ground black pepper


Input: 2 cups diced butternut squash


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground allspice


Input: 1/8 teaspoon ground cinnamon


Input: 1 teaspoon smoked paprika


Input: 1 tablespoon fresh thyme leaves


Input: 1 cup port wine


Input: 1 cup pecans


Input: 1 baguette


Input: 222 grams/8 ounces French-style unsalted butter, at room temperature

222 grams/8 ounces French-style unsalted butter , at room temperature

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 grams/3/4 teaspoon fine sea salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 30 grams/2 tablespoons sugar


Input: 370 grams/3 cups whole-wheat pastry flour or unbleached all-purpose flour, or a mix, sifted

370 grams/3 cups whole-wheat pastry flour or unbleached all-purpose flour , or a mix , sifted

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

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

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


Input: 1 tablespoon cold vodka


Input: 1/2 cup golden raisins


Input: 1/2 cup rum


Input: 8 cups Swiss chard leaves, coarsely chopped (from 1 generous bunch)

8 cups Swiss chard leaves , coarsely chopped ( from 1 generous bunch )

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

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

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


Input: 2 pounds (4 large) tart apples, such as Pink Lady or Braeburn, peeled, cored and cut in thin (1/4-inch thick) slices

2 pounds ( 4 large ) tart apples , such as Pink Lady or Braeburn , peeled , cored and cut in thin ( 1/4-inch thick ) slices

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons raw brown sugar


Input: 3 eggs


Input: Pinch of salt


Input: 1/4 cup lightly toasted pine nuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup powdered sugar, plus extra for dusting, sifted

1/4 cup powdered sugar , plus extra for dusting , sifted

B-QTY B-UNIT 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: 2 ounces Gruyère, Comté or manchego, grated (1/2 cup)

2 ounces Gruyère , Comté or manchego , grated ( 1/2 cup )

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

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

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


Input: 1 head cauliflower


Input: Kosher salt


Input: Freshly ground pepper


Input: 2 leaves sage, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 7⁄8 cups lukewarm water


Input: 3 1/2 cups or 500 grams bread flour, plus more for dusting

3$1/2 cups or 500 grams bread flour , plus more for dusting

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

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 teaspoons or 8 grams kosher or sea salt

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons or 40 grams extra-virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 bell peppers of varying colors

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces fresh mozzarella, torn into small pieces

8 ounces fresh mozzarella , torn into small pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped rosemary leaves


Input: 2 tablespoons extra-virgin olive oil, plus more for drizzling

2 tablespoons extra-virgin olive oil , plus more for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1⁄2 teaspoon salt


Input: Pepper to taste


Input: 1 pound Yukon Gold potatoes


Input: 8 ounces fresh mozzarella, torn   into small pieces

8 ounces fresh mozzarella , torn into small pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped rosemary leaves


Input: 2 tablespoons extra-virgin olive oil   for drizzling

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup tomato paste


Input: 2 pounds sweet potatoes, peeled and grated, about 4 cups

2 pounds sweet potatoes , peeled and grated , about 4 cups

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

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

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


Input: Salt and pepper to taste


Input: 3⁄4 teaspoon or 2 grams yeast

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 7⁄8 cups lukewarm water


Input: 3 1/2 cups or 500 grams bread flour, plus more for dusting

3$1/2 cups or 500 grams bread flour , plus more for dusting

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

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Input: 3 teaspoons or 8 grams kosher or sea salt

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons or 40 grams extra-virgin olive oil

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound Yukon Gold potatoes


Input: 8 ounces fresh mozzarella, torn into small pieces

8 ounces fresh mozzarella , torn into small pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped rosemary leaves


Input: 2 tablespoons extra-virgin olive oil for drizzling

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste


Input: 1 acorn squash


Input: Salt and freshly ground pepper

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


Input: Extra-virgin olive oil


Input: 1 sweet onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup toasted pecans, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups rolled oats


Input: 3/4 cups dried cranberries


Input: 1 tablespoons ground flax seeds


Input: 3 tablespoons warm water


Input: 2 tablespoons fresh parsley, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces good-quality chévre or Camembert

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, finely grated or chopped

2 cloves garlic , finely grated or chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2-3 tablespoons olive oil


Input: 1 teaspoon dried dill


Input: 1/2 teaspoon sea salt


Input: 1/2 teaspoon nutmeg


Input: Juice and zest from 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Canola oil


Input: 8-10 cups mixed salad greens


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon balsamic vinegar


Input: ¼ cup candied walnuts


Input: 1 handful basil


Input: 1 cup raw cashew pieces


Input: 2 tablespoons fresh mint leaves, roughly chopped

2 tablespoons fresh mint leaves , roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons lemon juice


Input: 1/4 cup water


Input: 1/2 teaspoon salt


Input: 2 – 3 Persian cucumbers, finely diced

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium delicata squash (About 1 pound each)

2 medium delicata squash ( About 1 pound each )

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 YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: 3 shallots, finely diced


Input: 1 Jalapeno, seeded and finely diced

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons whole cumin seeds


Input: 1 1/2 teaspoons whole mustard seeds


Input: 1 cup dry beluga lentils


Input: 2 cups vegetable broth


Input: 2/3 cup full-fat coconut milk


Input: 1 tablespoon balsamic vinegar


Input: 3/4 – 1 teaspoon salt


Input: 1/4 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 tablespoon olive oil


Input: 3/4 ounce Branca Menta


Input: 3/4 ounce reposado tequila


Input: 3/4 ounce Suze liqueur


Input: In a rocks glass, combine all ingredients. Stir briefly.

In a rocks glass , combine all ingredients. Stir briefly.

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups bread cubes (about 1 loaf)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons vegan butter


Input: 1 medium onion, diced


Input: 4 cloves garlic, minced


Input: 1 ½ cups celery, diced


Input: 1 tablespoon ground flax seed


Input: 1 teaspoon thyme


Input: 1 teaspoon rosemary


Input: salt and pepper to taste


Input: 2½ - 3 cups vegetable broth

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: oil to grease muffin tin


Input: Salt


Input: 2½ pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds

2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds

2$1/2 pounds potatoes ( about 6 large potatoes ) , preferably a combination of russet ( baking ) potatoes and large Yukon Golds , or all Yukon Golds

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

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

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

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


Input: 4 tablespoons butter, more for dotting

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: ⅓ cup whole milk


Input: 3 large sweet potatoes


Input: 2 cups cooked green lentils


Input: 1 cup oats


Input: 1 cup walnuts


Input: 1 cup cooked brown rice


Input: 1 15-ounce can of chickpeas


Input: 2 teaspoon poultry seasoning


Input: 1 teaspoon garlic powder


Input: 2 tablespoon soy sauce


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon peanut or almond butter (I use peanut butter)

1 tablespoon peanut or almond butter ( I use peanut butter )

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

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

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


Input: 1 6-ounce can of tomato paste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup vegetable broth (or water)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: salt and pepper (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 or 5 large beets (about 1 3/4 pounds)

4 or 5 large beets ( about 1$3/4 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 1 large fennel bulb, or 2 or 3 smaller bulbs

1 large fennel bulb , or 2 or 3 smaller bulbs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large yellow onion


Input: 8 or 9 cloves garlic


Input: 1/2 pound green or savoy cabbage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil


Input: 1 1/2 cups sauerkraut, preferably red sauerkraut, because it looks better

1$1/2 cups sauerkraut , preferably red sauerkraut , because it looks better

O B-UNIT B-NAME I-COMMENT I-COMMENT I-COMMENT B-NAME 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 cup sauerkraut liquid


Input: Red-wine vinegar


Input: A handful of mushroom butts, tied in cheesecloth or a coffee filter (optional)

A handful of mushroom butts , tied in cheesecloth or a coffee filter ( optional )

O O O 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

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

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


Input: Crème fraîche


Input: 1 small piece fresh horseradish, peeled

1 small piece fresh horseradish , peeled

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper


Input: Nonstick cooking spray (if chilling in a mold)

Nonstick cooking spray ( if chilling in a mold )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons unsalted butter or olive oil, or a mixture, approximately

3 tablespoons unsalted butter or olive oil , or a mixture , approximately

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

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

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


Input: 6 slices square sandwich bread, preferably whole grain, crusts removed

6 slices square sandwich bread , preferably whole grain , crusts removed

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT 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: Poultry seasoning


Input: 7 ounces boneless smoked turkey, chopped

7 ounces boneless smoked turkey , chopped

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: 4 tablespoons mayonnaise


Input: 24 dried cranberries


Input: 1 premade vegan pie crust


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups mixed mushrooms, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 leaves fresh sage, finely chopped

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: 1/4 teaspoon fresh rosemary, finely chopped

1/4 teaspoon fresh rosemary , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1/8 teaspoon black pepper


Input: 1/3 cup nutritional yeast


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

1/2 cup fresh flat-leaf parsley , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup hazelnuts, raw


Input: 16 oz canned chickpeas, drained and rinsed

16 oz canned chickpeas , drained and rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh orange juice


Input: 1/4 teaspoon orange zest


Input: 2/3 cup vegetable broth


Input: 2 medjool dates, pitted and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup kale, finely chopped, loosely packed

1 cup kale , finely chopped , loosely packed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup fine corn meal


Input: 1/2 cup red bell pepper, diced

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: 4 ounces/115 grams chocolate (64 percent cacao or less)

4 ounces 115 grams chocolate ( 64 percent cacao or less )

B-QTY B-UNIT O 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 NoCAP

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


Input: 4 ounces/113 grams unsalted butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs, separated

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


Input: 1/2 cup/100 grams sugar plus 2 tablespoons for topping

1/2 cup 100 grams sugar plus 2 tablespoons for topping

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME 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: 1/8 teaspoon salt


Input: 1/4 teaspoon cream of tartar


Input: 1/2 cup/55 grams chestnut flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup/85 grams chopped cooked chestnuts (use canned or vacuum-packed)

1/2 cup 85 grams chopped cooked chestnuts ( use canned or vacuum-packed )

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

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

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


Input: 1 cup heavy cream, for topping

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chocolate curls or cocoa powder, for garnish

Chocolate curls or cocoa powder , for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups/180 grams raw hazelnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup/125 grams rice flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 cup/112 grams sugar


Input: 6 tablespoons/100 grams softened butter, more as necessary

6 tablespoons 100 grams softened butter , more as necessary

B-QTY B-UNIT O B-COMMENT I-COMMENT B-NAME O B-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: 12 ounces/340 grams cranberries


Input: 2 ounces thinly sliced prosciutto (see note)

2 ounces thinly sliced prosciutto ( see note )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup/225 grams sugar


Input: Juice and peel (orange part only) of 1 orange

Juice and peel ( orange part only ) of 1 orange

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN


Input: 4 ounces/113 grams softened butter (1 stick)

4 ounces 113 grams softened butter ( 1 stick )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 eggs plus 2 egg yolks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large Golden Delicious apples, cored and cut into 1/4-inch cubes

2 large Golden Delicious apples , cored and cut into 1/4-inch cubes

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

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

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


Input: 1 1/2 pounds brussels sprouts, trimmed and very thinly sliced

1$1/2 pounds brussels sprouts , trimmed and very thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt, more as needed

3/4 teaspoon kosher salt , more as needed

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: 3/4 teaspoon black pepper, as needed

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: 8 tablespoons unsalted butter, at room temperature

8 tablespoons unsalted butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely grated fresh horseradish, plus coarsely grated horseradish for garnish if desired

1/4 cup finely grated fresh horseradish , plus coarsely grated horseradish for garnish if desired

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT O B-NAME B-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: 3 tablespoons chopped fresh parsley, more for garnish

3 tablespoons chopped fresh parsley , more for garnish

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 tablespoons chopped fresh dill, more for garnish

3 tablespoons chopped fresh dill , more for garnish

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 tablespoons panko bread crumbs


Input: Finely grated zest and juice of 1/2 lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 1/4 teaspoon black pepper


Input: 2 pounds sweet potatoes


Input: 1 whole bone-in turkey breast, 10 to 14 pounds

1 whole bone-in turkey breast , 10 to 14 pounds

B-QTY B-COMMENT I-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: Salt and ground black pepper


Input: 4 to 8 ounces unsalted butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 recipe any bread stuffing, (like Porcini Bread Stuffing or see Melissa Clark’s Stuffing Guide)

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

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

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

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


Input: 1 onion, roughly chopped


Input: 1 carrot, roughly chopped


Input: Turkey stock


Input: 1/4 cup all-purpose flour


Input: 1 cup white wine or vermouth, or additional stock

1 cup white wine or vermouth , or additional stock

B-QTY B-UNIT B-NAME I-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: 2 tablespoons neutral oil, like canola or grapeseed

2 tablespoons neutral oil , like canola or grapeseed

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

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Input: 1 pound small peeled onions, about 1 inch in diameter, red or white or a combination (frozen onions are fine)

1 pound small peeled onions , about 1 inch in diameter , red or white or a combination ( frozen onions are fine )

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

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

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


Input: 1/2 cup sherry vinegar or apple cider vinegar

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

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Input: Salt and ground black pepper to taste

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

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Input: Honey or maple syrup to taste

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

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Input: Finely minced parsley, for serving (optional)

Finely minced parsley , for serving ( optional )

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

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Input: 4 eggs


Input: 2 15-ounce cans (3 1/2 cups) pumpkin purée

2 15-ounce cans ( 3$1/2 cups ) pumpkin purée

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

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Input: 1 cup light brown sugar


Input: 1 cup plus 2 tablespoons granulated sugar

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

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Input: Kosher salt


Input: 3 tablespoons molasses


Input: 3 tablespoons bourbon or dark rum (optional)

3 tablespoons bourbon or dark rum ( optional )

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

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Input: 3 teaspoons cinnamon


Input: 3 teaspoons ginger


Input: 1/4 teaspoon nutmeg


Input: 1/4 teaspoon cloves


Input: 1 cup heavy cream


Input: 3/4 cup milk, more as needed

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

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Input: 2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)

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

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Input: 2 unbaked 9-inch pie shells or one 11-inch pie shell

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

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Input: 1 tart apple, peeled and cored

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

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Input: 4 ounces golden raisins


Input: 3 ounces dark brown sugar


Input: 2 ounces prunes or dried figs, coarsely chopped

2 ounces prunes or dried figs , coarsely chopped

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

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Input: 2 ounces walnut or pecan halves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounces dried cherries


Input: 1 ounce cold butter, cut into pieces

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

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Input: 1/2 ounce crystallized ginger, coarsely chopped

1/2 ounce crystallized ginger , coarsely chopped

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

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Input: 1/4 cup brandy, like Cognac or Calvados

1/4 cup brandy , like Cognac or Calvados

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

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Input: 1 lemon, zested and juiced

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

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Input: 1/2 teaspoon freshly grated nutmeg


Input: 1/4 teaspoon freshly ground allspice


Input: 1/4 teaspoon freshly ground clove


Input: Dark rum, apple cider or orange juice

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

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Input: Black pepper to taste


Input: 1 to 2 tablespoons cold unsalted butter (optional)

1 to 2 tablespoons cold unsalted butter ( optional )

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

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Input: 8 large tomatoes


Input: 1 medium white onion, finely diced

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

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Input: 2-3 cloves garlic, minced


Input: 1/2 large green bell pepper, diced

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

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Input: 1 ½  cups Israeli couscous, cooked per package instructions

1  1/2  cups Israeli couscous, cooked per package instructions

1$1/2 cups Israeli couscous , cooked per package instructions

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup flat-leaf parsley


Input: 2 tablespoons tomato paste


Input: 1 teaspoon dried basil


Input: 1 teaspoon dried oregano


Input: 1 teaspoon dried thyme


Input: 1 teaspoon Kosher salt


Input: 1 teaspoon finely chopped lemon zest

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

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Input: 1/2 teaspoon black pepper


Input: 1/2 teaspoon red pepper flakes


Input: 1/2 teaspoon Aleppo pepper


Input: 1/4 teaspoon cinnamon


Input: 2 tablespoons chopped fresh walnuts


Input: 3/4 cup crumbled Feta cheese


Input: 1 cup vegetable broth


Input: Olive oil


Input: About 2 cups prepared Marinara sauce

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated Parmesan cheese


Input: Chopped fresh mint, to serve

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon halves, to serve


Input: 1 (2.8-ounce) jar oil-packed anchovies, drained

1 ( 2.8-ounce ) jar oil-packed anchovies , drained

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

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Input: 1/3 cup plus 3 tablespoons extra-virgin olive oil

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

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Input: 1/2 garlic clove, grated


Input: 2 bunches radishes with fresh greens (1 1/2 pounds), preferably French breakfast radishes

2 bunches radishes with fresh greens ( 1$1/2 pounds ) , preferably French breakfast radishes

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

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

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


Input: 1 tablespoon unsalted butter


Input: 2 teaspoons chopped parsley


Input: 1 1/2 teaspoons lemon juice, more to taste

1$1/2 teaspoons lemon juice , more to taste

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

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Input: 1 1/2 pounds young butternut squash, peeled, halved lengthwise and seeded

1$1/2 pounds young butternut squash , peeled , halved lengthwise and seeded

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

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Input: 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)

1/2 teaspoon finely grated lemon zest ( from 1/2 lemon )

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

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Input: 1 tablespoon lemon juice (from 1/2 lemon), more as needed

1 tablespoon lemon juice ( from 1/2 lemon ) , more as needed

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

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Input: 3 tablespoons extra-virgin olive oil


Input: Pinch of granulated sugar


Input: Fine sea salt


Input: Freshly cracked black pepper


Input: 1/2 cup dates, pitted and roughly chopped

1/2 cup dates , pitted and roughly chopped

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

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Input: 1/4 cup buttermilk


Input: 2 tablespoons toasted pumpkinseeds


Input: 2 cups vegetable broth


Input: 1 cup kasha


Input: 3 eggs, lightly beaten


Input: 4 tablespoons butter


Input: 2 large sweet onions, chopped

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

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Input: 4 large cloves of garlic, chopped

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

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Input: 12 ounce package frozen vegetable crumbles, MorningStar Farms brand, or similar

12 ounce package frozen vegetable crumbles , MorningStar Farms brand , or similar

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

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Input: 2 large scallions, chopped


Input: 16 oz. can of Mexicorn, drained

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

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Input: 16 oz. can fire roasted tomatoes, drained

16 oz. can fire roasted tomatoes , drained

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

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Input: 16 oz. can chili hot kidney beans, drained

16 oz. can chili hot kidney beans , drained

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

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Input: Juice and zest of 1 lime

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup roasted salted pumpkin seeds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus 1 teaspoon chili powder

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cumin seeds


Input: 1 teaspoon roasted dry cumin


Input: 1 teaspoon dry cilantro leaves


Input: 2 teaspoons garlic salt


Input: 1 tablespoon dry Italian seasoning


Input: 1 cup chile lime garlic tomatillo salsa

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

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Input: 2 cups Italian style shredded cheese blend

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

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Input: 1 small cinderella or sugar pumpkin, halved and seeded

1 small cinderella or sugar pumpkin , halved and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons olive oil


Input: 1 tablespoon light brown sugar


Input: Sea salt and black pepper


Input: 1 egg


Input: 1/2 teaspoon freshly grated nutmeg, more as needed

1/2 teaspoon freshly grated nutmeg , 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: Semolina flour


Input: About 3 pounds fresh pasta sheets

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 10 fresh sage leaves, finely chopped

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

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Input: 2 tablespoons crushed walnuts


Input: 2 tablespoons balsamic vinegar


Input: 1/2 cup cashews


Input: 1 pound firm tofu


Input: 2 teaspoons lemon juice


Input: 2 teaspoons olive oil


Input: 1 clove garlic, minced


Input: 1/4 teaspoon salt


Input: 1/4 cup nutritional yeast


Input: 1 teaspoon tahini


Input: 1 teaspoon white miso


Input: 4 small butternut squash


Input: 1/2 cup chopped walnuts


Input: 1/2 cup dried cranberries


Input: 2 teaspoons ground cinnamon


Input: 1/2 teaspoon ground nutmeg


Input: 1/2 cup breadcrumbs


Input: 1/4 cup parsley leaves, chopped

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

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Input: 2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons

2 delicata squashes ( 10 ounces each ) , halved lengthwise , seeded and cut into 1/2-inch half-moons

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

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


Input: 1 tablespoon honey


Input: 1 1/2 teaspoons kosher salt


Input: 1/4 teaspoon smoky chile powder, such as New Mexico or chipotle

1/4 teaspoon smoky chile powder , such as New Mexico or chipotle

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

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Input: 6 tablespoons extra-virgin olive oil


Input: 1/3 cup buttermilk


Input: 2 teaspoons lemon juice


Input: 2 teaspoons finely chopped tarragon


Input: 1 large garlic clove, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head radicchio, cored and shredded (4 cups)

1 head radicchio , cored and shredded ( 4 cups )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups arugula


Input: 2/3 cup chopped toasted pecans (see note)

2/3 cup chopped toasted pecans ( see note )

O 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup thinly sliced scallions


Input: 1 cup roasted peanuts


Input: 2 pounds green plantains (3 large plantains)

2 pounds green plantains ( 3 large plantains )

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

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Input: Kosher salt


Input: 2 1⁄2 teaspoons achiote (annatto) paste

2 1⁄2 teaspoons achiote ( annatto ) paste

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

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Input: 3 sprigs cilantro, chopped


Input: 2 cloves garlic


Input: 1 medium red onion (9 ounces), diced large

1 medium red onion ( 9 ounces ) , diced large

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Input: 1 medium green pepper, stemmed, seeded and diced large

1 medium green pepper , stemmed , seeded and diced large

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Input: 1 pound plum tomatoes, peeled and diced large

1 pound plum tomatoes , peeled and diced large

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Input: Vegetable oil, for pan frying

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1⁄2 pound fresh tuna (or sea bass), cut into 1⁄2-inch dice

1⁄2 pound fresh tuna ( or sea bass ) , cut into 1⁄2-inch dice

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

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


Input: Whipped cream, for garnish (optional)

Whipped cream , for garnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup packed light brown sugar

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

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Input: 1/4 cup packed dark brown sugar

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

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Input: 1/4 cup chopped walnuts or pecans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cinnamon


Input: 1/4 teaspoon ground ginger


Input: 1/2 tablespoon cold butter


Input: 1/4 cup semisweet chocolate chips


Input: 1 1/2 cups all-purpose flour


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon baking soda


Input: 3/4 teaspoon fine sea salt


Input: 1/2 cup granulated sugar


Input: 1/2 cup light brown sugar


Input: 1/2 cup (1 stick) unsalted butter, softened

1/2 cup ( 1 stick ) unsalted butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 1/2 cup canned pumpkin


Input: 1/2 cup sour cream


Input: 1/2 tablespoon dark rum


Input: 1 teaspoon vanilla extract


Input: 2 ounces bittersweet chocolate, melted, for drizzling

2 ounces bittersweet chocolate , melted , for drizzling

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 14 ounces of tamarillo pulp, thawed, or 12 tamarillos, peeled and puréed

14 ounces of tamarillo pulp , thawed , or 12 tamarillos , peeled and puréed

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

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

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


Input: 2 red jalapeños (or chiles of your choice)

2 red jalapeños ( or chiles of your choice )

B-QTY 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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon lime juice


Input: 1 teaspoon sugar


Input: 1/4 cup vegetable or olive oil

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

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Input: 2 tablespoons of finely chopped white onion

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs cilantro, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt, to taste


Input: 1/2 cup (1 stick) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 6 large russet potatoes, peeled and quartered

6 large russet potatoes , peeled and quartered

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: 1/4 cup bourbon (or use water or apple cider)

1/4 cup bourbon ( or use water or apple cider )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon vanilla


Input: 1 3/4 cups pumpkin purée, homemade or canned (1 15-ounce can)

1$3/4 cups pumpkin purée , homemade or canned ( 1 15-ounce can )

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

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: 4 eggs


Input: 1/2 cup olive or other oil (such as canola)

1/2 cup olive or other oil ( such as canola )

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


Input: 2 cups all-purpose flour


Input: 1 cup whole wheat flour


Input: 1 3/4 cups light brown sugar


Input: 1 1/2 teaspoons baking soda


Input: 1 teaspoon fine sea salt


Input: 1 teaspoon ground cinnamon


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon ground cardamom


Input: 2 yellow onions, peeled 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: 5 large eggs


Input: 1/4 cup all-purpose flour


Input: 1/2 cup extra-virgin olive oil


Input: 2 1/2 teaspoons kosher salt, more for seasoning

2$1/2 teaspoons kosher salt , more for seasoning

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 black pepper


Input: 2 teaspoons finely chopped fresh rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 shallots, peeled and thinly sliced crosswise

3 shallots , peeled and thinly sliced crosswise

B-QTY B-NAME O 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 1/2 pounds frozen artichokes


Input: 6 large eggs


Input: 2 large cloves of garlic, minced

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 large yellow onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh parsley, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup bread crumbs


Input: 1 cup grated Parmesan cheese (or more to taste)

1 cup grated Parmesan cheese ( or more to taste )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup olive oil


Input: 1 teaspoon Italian herb seasoning


Input: 1/2 teaspoon pepper


Input: 1 teaspoon sea salt


Input: 1 (28-ounce) can tomatoes, whole or diced, with juice

1 ( 28-ounce ) can tomatoes , whole or diced , with juice

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

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

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


Input: 3 tablespoons extra-virgin olive oil, more for oiling baking dish

3 tablespoons extra-virgin olive oil , more for oiling baking dish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large sweet yellow pepper, cut in 1/2-inch dice

1 large sweet yellow pepper , cut in 1/2-inch dice

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon red pepper flakes


Input: 1/8 teaspoon sugar


Input: Salt


Input: 1/3 cup kalamata olives, pitted and halved

1/3 cup kalamata olives , pitted and halved

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

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Input: Black pepper


Input: 2 tablespoons slivered fresh basil (optional)

2 tablespoons slivered fresh basil ( optional )

B-QTY B-UNIT B-COMMENT I-COMMENT B-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 pound rigatoni


Input: 3 ounces Gruyère, grated (3/4 cup)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce Parmesan, grated (1/4 cup)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium sweet potato, peeled, cooked and mashed

1 medium sweet potato , peeled , cooked and mashed

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: 1/4 cup garlic hummus


Input: 1 tangerine, peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons maple syrup


Input: 1/8 teaspoon black pepper


Input: pinch of salt


Input: 1/2 cup onion, chopped


Input: 1/2 cup carrot, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup flat leaf parsley, finely chopped

1/2 cup flat leaf parsley , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pita pockets


Input: Extra virgin olive oil, to brush pitas

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1-2 sprigs fresh thyme


Input: 1 cup garlic hummus


Input: 2 cups Sweet Potato Mash


Input: 1/2 cup cranberry sauce


Input: 1 cup baby spinach, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sweetened dried cranberries


Input: 1 cup natural orange juice


Input: 1 cup grapeseed oil, divided

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1.5 cups whole unsalted pecans


Input: 2 teaspoons red chile flakes (or to taste)

2 teaspoons red chile flakes ( or to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoons fresh thyme leaves


Input: kosher salt


Input: 4 1/2 to 5 pound pumpkin


Input: 3 large baking potatoes (2 to 2 1/2 pounds)

3 large baking potatoes ( 2 to 2$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup minced shallots


Input: 1/2 cup coconut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup freshly chopped dill


Input: 1/4 cup freshly chopped parsley


Input: 1 large egg


Input: 1 teaspoon salt, or to taste

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: Ground black pepper to taste

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


Input: 1 cup panko bread crumbs, more as needed

1 cup panko bread crumbs , more as needed

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT O 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: 4 large portobello mushrooms, stems removed

4 large portobello mushrooms , stems removed

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: 4 teaspoons olive oil, divided

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons balsamic vinegar


Input: 1/2 teaspoon sea salt, divided

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper, divided

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-sized shallots, chopped


Input: 2 cloves garlic, minced


Input: 1 teaspoon fresh rosemary, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups spinach, chopped and tightly packed

2 cups spinach , chopped and tightly packed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup vegetable or mushroom broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups cooked cannellini beans


Input: 2 tablespoons flat-leaved parsley, chopped

2 tablespoons flat-leaved parsley , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons breadcrumbs, plus more if desired

2 tablespoons breadcrumbs , plus more if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons nutritional yeast, plus more if desired

2 tablespoons nutritional yeast , plus more if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic


Input: 1/3 cup olive oil


Input: 2 yellow squash, cut in ½-inch slices

2 yellow squash, cut in  1/2-inch slices

2 yellow squash , cut in 1/2-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 eggplant, cut in ½-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 zucchini, cut in ½-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tomatoes, cut in ½-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 yellow onion, sliced


Input: Kosher salt


Input: Freshly ground black pepper


Input: 1/2 teaspoon red chile flakes


Input: 2 sprigs fresh thyme, leaves picked

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: 4 ounces sausage meat, preferably breakfast sausage or sweet Italian sausage

4 ounces sausage meat , preferably breakfast sausage or sweet Italian sausage

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

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: 2 tablespoons butter


Input: 1 small onion, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 2 cups whole milk, more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup leftover gravy or 3/4 cup chicken broth

B-QTY B-UNIT I-COMMENT B-NAME B-COMMENT I-COMMENT 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: Salt and pepper


Input: Pinch of cayenne


Input: 2 cups diced cooked turkey meat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups/260 grams all-purpose flour, more as needed

2 cups 260 grams all-purpose flour , more as needed

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME O B-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 teaspoons/6 grams baking powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon /1 1/2 grams baking soda

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon/3 grams kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, cut into small pieces

6 tablespoons unsalted butter , cut into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup mashed sweet potato


Input: 1/2 cup buttermilk


Input: 1 pound frozen puff pastry sheets, thawed, or homemade flaky pie dough

1 pound frozen puff pastry sheets , thawed , or homemade flaky pie dough

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

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

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


Input: 2 ounces thick-slice bacon, cut into lardons

2 ounces thick-slice bacon , cut into lardons

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 small onion, very finely diced

B-QTY B-COMMENT 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 chopped cooked chard or other greens, squeezed dry and cooled

2 cups chopped cooked chard or other greens , squeezed dry and cooled

B-QTY B-UNIT B-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 NoCAP

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


Input: Salt and pepper


Input: 1/2 teaspoon crushed red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups leftover mashed potatoes (from about 2 pounds potatoes), cooled

2 cups leftover mashed potatoes ( from about 2 pounds potatoes ) , cooled

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

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

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


Input: 6 ounces coarsely grated sharp Cheddar (about 2 cups)

6 ounces coarsely grated sharp Cheddar ( about 2 cups )

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups chopped cooked dark turkey meat, or a mixture of dark and white meat

2 cups chopped cooked dark turkey meat , or a mixture of dark and white meat

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

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

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


Input: 2 teaspoons chopped rosemary


Input: 2 cups leftover mashed squash (or roasted cubes), cooled

2 cups leftover mashed squash ( or roasted cubes ) , cooled

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 NoPAREN NoPAREN


Input: 1 beaten egg, for glaze

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups very thinly sliced red cabbage

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 medium carrot, 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: Salt and pepper


Input: 2 tablespoons pomegranate molasses, or 2 tablespoons lime juice plus 1 teaspoon sugar

2 tablespoons pomegranate molasses , or 2 tablespoons lime juice plus 1 teaspoon sugar

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

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

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


Input: 1 teaspoon grated garlic


Input: 1 cup peeled diced cucumber


Input: 2 tablespoons chopped mint


Input: 2 tablespoons tahini


Input: 2 tablespoons lemon juice


Input: Pinch of cayenne


Input: 1 cup plain yogurt (do not use Greek-style yogurt)

1 cup plain yogurt ( do not use Greek-style yogurt )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups chopped pitted dates


Input: 2 tablespoons olive oil


Input: 3 cups shredded cooked dark meat turkey, or a mixture of dark and white meat

3 cups shredded cooked dark meat turkey , or a mixture of dark and white meat

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

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: 1/2 teaspoon ground toasted cumin


Input: 1/2 teaspoon ground toasted coriander


Input: Pinch of crushed red pepper flakes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large pita breads


Input: A few radishes, thinly sliced (optional)

A few radishes , thinly sliced ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped candied citron (more for decorating)

1/4 cup chopped candied citron ( more for decorating )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped candied orange peel (more for decorating)

1/4 cup chopped candied orange peel ( more for decorating )

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

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Input: 1/4 cup chopped candied lemon peel (more for decorating)

1/4 cup chopped candied lemon peel ( more for decorating )

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

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Input: 1/4 cup candied cherries (more for decorating)

1/4 cup candied cherries ( more for decorating )

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Input: 1/2 cup hot brewed coffee, preferably espresso

1/2 cup hot brewed coffee , preferably espresso

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

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Input: 1/4 cup Cognac


Input: 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature (more for greasing pan)

12 tablespoons ( 1$1/2 sticks ) unsalted butter at room temperature ( more for greasing pan )

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

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Input: 3 cups unbleached all-purpose flour


Input: 1/2 teaspoon ground mace


Input: 1/2 teaspoon ground cinnamon


Input: 1/8 teaspoon ground cloves


Input: 1/2 teaspoon salt


Input: 1 teaspoon baking soda


Input: 1 teaspoon baking powder


Input: 1/2 cup dark brown sugar


Input: 2 teaspoons vanilla extract


Input: 2 large eggs


Input: 2 tablespoons granulated sugar


Input: 3 large egg whites/100 grams

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


Input: 1/2 cup sugar/100 grams


Input: 1/2 cup chocolate chips/82 grams


Input: 1 tablespoon dark cocoa powder/8 grams

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Input: 1/2 teaspoon vanilla extract


Input: 1/8 teaspoon kosher salt


Input: 2 cups cranberry juice


Input: 1 cup sugar


Input: 1 cinnamon stick


Input: 2 pounds plums, halved and pitted

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Input: 2 large eggs


Input: 1/4 cup milk


Input: 1/2 teaspoon ground cinnamon


Input: 1 tablespoon sugar


Input: 2 tablespoons butter


Input: 6 half-inch slices brioche


Input: 2 ounces rye whiskey, preferably Ragtime

2 ounces rye whiskey , preferably Ragtime

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

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Input: 1/2 ounce Punt e Mes vermouth

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

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Input: 1/2 ounce Martini & Rossi sweet vermouth

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

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Input: 2 dashes Angostura bitters


Input: 1 maraschino cherry, for garnish

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

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Input: 2 ounces bourbon


Input: 1 teaspoon green Chartreuse


Input: 1 teaspoon simple syrup (see note)

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Input: 1 1/2 ounces (or more, to taste) sparkling apple cider, preferably Aval

1$1/2 ounces ( or more , to taste ) sparkling apple cider , preferably Aval

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

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Input: Lemon twist, for garnish


Input: Cinnamon stick, for garnish


Input: 1 cup sugar/219 grams


Input: 2 ounces unsalted butter/56 grams


Input: 1/4 cup dark cocoa powder/28 grams

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Input: 1/4 cup evaporated milk/60 grams


Input: Pinch salt/1 gram


Input: 1 teaspoon vanilla extract/5 grams


Input: 1/2 cup finely grated coconut/41 grams

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Input: 1 ounce Hong Kong Baijiu


Input: 1 ounce green chartreuse


Input: 1 ounce Luxardo Maraschino liqueur


Input: 1/2 ounce fresh lime juice


Input: 1 ounce fresh pineapple juice


Input: 3 sprigs Thai basil, for garnish

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

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Input: 1 3/4 ounces blended Scotch


Input: 1/2 ounce Punt e Mes vermouth

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

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Input: 1/2 ounce Aperol


Input: 1/3 ounce nocino, preferably Watershed

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Input: 1/4 ounce single-malt Scotch, preferably a peaty one from Islay

1/4 ounce single-malt Scotch , preferably a peaty one from Islay

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

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Input: 2 dashes Angostura bitters


Input: 12 tablespoons/170 grams (1 1/2 sticks) unsalted butter, more for the pan

12 tablespoons 170 grams ( 1$1/2 sticks ) unsalted butter , more for the pan

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

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Input: 1/2 cup/55 grams pecans


Input: 1/2 cup unsweetened pumpkin purée


Input: 1 large egg


Input: 2 1/4 cups/454 grams dark brown sugar

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Input: 1 tablespoon bourbon


Input: 1 teaspoon/5 grams baking powder

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Input: 1 teaspoon/3 grams ground cinnamon

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Input: 1 teaspoon/3 grams ground ginger

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Input: 1/2 teaspoon/1 gram grated nutmeg

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

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Input: 1/2 teaspoon/3 grams fine sea salt

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Input: 2 cups/250 grams all-purpose flour

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Input: 8 tablespoons/113 grams (1 stick) unsalted butter, cubed

8 tablespoons 113 grams ( 1 stick ) unsalted butter , cubed

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

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Input: 3 ounces/85 grams bittersweet chocolate (60 to 70 percent)

3 ounces 85 grams bittersweet chocolate ( 60 to 70 percent )

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

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Input: 1/4 cup/30 grams unsweetened cocoa powder

1/4 cup 30 grams unsweetened cocoa powder

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Input: 1 cup/200 grams granulated sugar

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Input: 2 large eggs


Input: 1 1/2 teaspoons vanilla extract