Input: 1/2 cup olive oil


Input: Freshly ground white pepper to taste

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Input: Salt


Input: 1 1-pound box lasagna noodles


Input: 1/3 cup flour


Input: 4 cups milk


Input: 1 teaspoon ground nutmeg


Input: 1 cup freshly grated Parmigiano-Reggiano


Input: 6 ounces thinly sliced prosciutto


Input: 12 wide lasagna noodles (do not use instant)

12 wide lasagna noodles ( do not use instant )

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Input: Freshly ground black pepper


Input: 1 ounce dried porcini mushrooms


Input: 1/4 cup chopped Italian parsley


Input: 1 medium onion, finely chopped

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Input: 1 14 1/2-oz. can Italian plum tomatoes, drained and coarsely chopped

1 14$1/2-oz. can Italian plum tomatoes , drained and coarsely chopped

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Input: 15 tablespoons unsalted butter


Input: 2 pounds mushrooms, preferably cremini, cleaned and coarsely chopped

2 pounds mushrooms , preferably cremini , cleaned and coarsely chopped

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Input: 1/4 cup olive oil


Input: Salt


Input: 1/2 cup chopped parsley


Input: 1 pound mozzarella, grated


Input: 16 sheets fresh lasagna noodles, preferably Antica Pasteria

16 sheets fresh lasagna noodles , preferably Antica Pasteria

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Input: 2 cups freshly grated pecorino Romano

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Input: 1 15-ounce container ricotta cheese

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


Input: 2 extra-large eggs


Input: 10 sprigs fresh parsley, leaves only, washed and dried

10 sprigs fresh parsley , leaves only , washed and dried

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Input: 2 large whole cloves garlic


Input: 1/2 cup flour


Input: 1 pound Italian sausage, a mix of hot and sweet

1 pound Italian sausage , a mix of hot and sweet

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Input: 1/4 cup freshly grated pecorino Romano

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Input: 2 eggs


Input: 3/4 pound ground sirloin


Input: 3 tablespoons tomato paste


Input: 2 28-ounce cans Italian plum tomatoes

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Input: 8 ounces pancetta, diced


Input: Salt and freshly ground black pepper

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Input: 1 1/2 cups good red wine, preferably Italian

1$1/2 cups good red wine , preferably Italian

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Input: 2 large cloves minced garlic


Input: 4 tablespoons chopped parsley


Input: 1 cup extra virgin olive oil

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Input: 2 medium red onions, finely diced

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Input: 2 tablespoons fresh bread crumbs


Input: 1 tablespoon butter


Input: 2 tablespoons chopped shallots


Input: 1/8 teaspoon cayenne pepper


Input: 1 teaspoon finely chopped garlic


Input: 1 cup finely chopped leeks


Input: 1 cup peeled and chopped fresh ripe tomatoes

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Input: 1/2 cup finely chopped fennel or celery

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons olive oil


Input: 1 1/2 pounds small zucchini


Input: Salt and freshly ground white pepper to taste

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Input: Juice of 1/2 lemon


Input: 1/2 teaspoon ground coriander


Input: 1/4 teaspoon ground cumin


Input: 2 tablespoons chopped Italian parsley


Input: 1 tablespoon butter


Input: 2 large firm cucumbers


Input: 2 tablespoons chopped parsley


Input: 4 black sea bass fillets with skin on, about 6 ounces each (red snapper fillets may be substituted)

4 black sea bass fillets with skin on , about 6 ounces each ( red snapper fillets may be substituted )

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

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Input: Salt and freshly ground black pepper to taste

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Input: 2 tablespoons Ricard or other anise-flavored liqueur

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Input: 4 sprigs fresh thyme or 1 teaspoon dried

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Input: 1/2 cup dry white wine


Input: 1 cup fish broth or bottled clam juice

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Input: 1 bay leaf


Input: 1 teaspoon turmeric


Input: 1/2 cup finely chopped onion


Input: 1 tablespoon olive oil


Input: 2 teaspoons fresh lemon juice


Input: 1 large fresh pineapple


Input: 1 vanilla bean, split


Input: 1/2 cup sugar


Input: 1/2 cup water


Input: 1/2 cup coarsely chopped basil


Input: 1/4 cup coarsely chopped mint


Input: 2 tablespoons finely chopped cashews


Input: 1 1/4 pounds peeled rock shrimp


Input: Salt to taste


Input: 5 cups cooked jasmine rice, cooled

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Input: 3 scallions, thinly sliced


Input: 1/2 teaspoon kosher salt


Input: 1 clove garlic, sliced


Input: 1/3 cup safflower oil


Input: 2 tablespoons basil-flavored olive oil


Input: A few grinds black pepper

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Input: 1 teaspoon lemon zest


Input: 2 tablespoons lemon juice


Input: 1 small shallot, sliced

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Input: 1 dried red chili pepper, seeded

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Input: 1 leg of lamb, boned, trimmed of excess fat and tied (about 5 pounds)

1 leg of lamb , boned , trimmed of excess fat and tied ( about 5 pounds )

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Input: 1 cup 1/2-inch cubes pineapple


Input: 2 1/2 teaspoons lime juice


Input: 3/4 teaspoons sugar


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup cilantro leaves


Input: 2 cups fresh pineapple juice


Input: 1/2 cup rice-wine vinegar


Input: 1 red onion, thinly sliced

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Input: 1 tablespoon pureed chipotle pepper (available canned)

1 tablespoon pureed chipotle pepper ( available canned )

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Input: 1 tablespoon toasted coriander seeds


Input: 1 tablespoon toasted cumin seeds


Input: 1 tablespoon fresh lime juice


Input: Salt and freshly ground black pepper to taste

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Input: 4 scallions, julienned


Input: 2 cups 1/2-inch chunks fresh pineapple

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Input: 2 teaspoons Vietnamese fish sauce


Input: 3 pounds medium shrimp, shells on

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Input: 2 tablespoons vegetable oil


Input: 1 stalk lemongrass, smashed


Input: 1 2-inch piece ginger


Input: 1/2 teaspoon dried chili powder


Input: 1 cup tomatoes, chopped and stewed

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Input: 1 tablespoon roasted sesame-seed oil


Input: Crusty bread for dipping


Input: 16 large tiger shrimp (about 1 pound), shelled, deveined and slit length-wise

16 large tiger shrimp ( about 1 pound ) , shelled , deveined and slit length-wise

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Input: 1 tablespoon lime juice


Input: 2 teaspoons hot chili oil


Input: 16 thin slices pineapple, each 1 inch by 2 inch

16 thin slices pineapple , each 1 inch by 2 inch

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Input: 8 strips thickly cut smoked bacon, halved crosswise

8 strips thickly cut smoked bacon , halved crosswise

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Input: 5 tablespoons extra virgin olive oil

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Input: 3 tablespoons minced garlic


Input: 2 tablespoons minced flat-leaf parsley


Input: 2 tablespoons amontillado sherry


Input: 2 cups ricotta cheese


Input: 1/4 cup hot water


Input: 1/2 cup grated Parmesan cheese


Input: 2 tablespoons melted butter


Input: 3/4 pound small or medium shrimp, shelled

3/4 pound small or medium shrimp , shelled

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Input: Sea salt


Input: Oil for greasing the dish

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Input: 12 lasagna strips


Input: 2 cups cold water


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

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Input: Salt and freshly ground pepper to taste

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Input: 1/2 cup dry red wine


Input: 1 teaspoon finely chopped garlic


Input: Salt and freshly ground pepper to taste

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Input: 2 tablespoons olive oil


Input: 2 pounds freshly ground turkey meat or ground leftover cooked turkey

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Input: 1 teaspoon vanilla


Input: 8 to 10 pecan halves


Input: Nutmeg


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

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Input: 1/8 teaspoon hot red pepper flakes

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Input: 2 tablespoons finely chopped garlic


Input: 1 tablespoon olive oil


Input: 2 1/2 pounds ripe plum tomatoes or 4 cups imported crushed tomatoes

2$1/2 pounds ripe plum tomatoes or 4 cups imported crushed tomatoes

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Input: 3 tablespoons margarine or butter


Input: 1/4 teaspoon salt


Input: 2 cups half-and-half


Input: 1/2 cup firmly packed brown sugar

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Input: 1/4 cup cornstarch


Input: 1/2 cup sugar


Input: 1 or 2 large apples, peeled, cored, thinly sliced, about 1 1/2 cups

1 or 2 large apples , peeled , cored , thinly sliced , about 1$1/2 cups

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Input: 1/4 teaspoon cinnamon


Input: 2 teaspoons sugar


Input: 1 teaspoon flour


Input: 1 15-ounce package refrigerated pie crusts

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Input: 1 to 1 1/2 cups orange marmalade

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Input: 1 to 2 teaspoons orange-flavored liqueur or orange juice

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Input: 2 to 4 tablespoons orange-flavored liqueur or orange juice

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Input: 1 cup heavy whipping cream


Input: 1/4 cup confectioners' powdered sugar


Input: 1/2 teaspoon salt


Input: 2 teaspoons grated orange peel


Input: 1 1/4 cups sugar


Input: 1 3/4 cups all-purpose, unbleached flour

1$3/4 cups all-purpose , unbleached flour

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Input: 2 teaspoons baking powder


Input: 1 1/4 cups heavy cream


Input: 1/4 cup frozen orange juice concentrate, thawed

1/4 cup frozen orange juice concentrate , thawed

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Input: 1 teaspoon vanilla


Input: 3 eggs


Input: 1/2 teaspoon basil leaves


Input: 1/2 teaspoon Italian seasoning


Input: Oil and flour for preparing the pans

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Input: 1/4 cup pine nuts


Input: 7 ounce jar roasted red peppers, drained, chopped

7 ounce jar roasted red peppers , drained , chopped

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Input: 8 ounces mozzarella cheese, cut into 1/4-inch cubes, 2 cups

8 ounces mozzarella cheese , cut into 1/4-inch cubes , 2 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

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Input: 2 eggs


Input: 1/3 cup ricotta cheese


Input: 1/4 teaspoon pepper


Input: 1/4 teaspoon basil leaves


Input: 1/4 teaspoon Italian seasoning


Input: 1 garlic clove, minced


Input: 1/2 cup sliced green onions


Input: 1 pound sweet Italian sausage


Input: 1 15-ounce package refrigerated pie crusts

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Input: Chopped green onions for garnish

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Input: 2 eggs, slightly beaten


Input: 2 to 3 tablespoons pine nuts

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Input: 1 1/4 pounds Italian sausage, casing removed

1$1/4 pounds Italian sausage , casing removed

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Input: 1 1/4 pounds lean ground lamb or turkey

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Input: 1 tablespoon prepared horseradish


Input: 1 tablespoon Dijon-style mustard


Input: 1/2 cup chopped onion


Input: 1/2 cup apple butter


Input: 1 1/4 cups mashed potato flakes


Input: 2 ounces (1/3 cup) crumbled feta cheese

2 ounces ( 1/3 cup ) crumbled feta cheese

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Input: 1/2 cup chopped onion


Input: 2 teaspoons olive oil


Input: 1/4 cup pine nuts


Input: 2 garlic cloves, minced


Input: 1 9-ounce frozen chopped spinach in a pouch, thawed, well drained

1 9-ounce frozen chopped spinach in a pouch , thawed , well drained

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Input: 1/2 teaspoon pepper


Input: 1/3 cup sugar


Input: 2 teaspoons flour


Input: 1/4 teaspoon nutmeg


Input: 1/3 cup powdered sugar


Input: 1 to 2 teaspoons milk


Input: 2/3 cup sugar


Input: 1/2 cup butter or margarine, softened

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Input: 2 teaspoons grated lemon peel


Input: 1 egg


Input: 1 1/2 cups all-purpose or unbleached Flour

1$1/2 cups all-purpose or unbleached Flour

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Input: 2 tablespoons poppy seed


Input: 1/2 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 1/2 cup dairy sour cream


Input: 2 cups fresh or frozen blueberries, thawed, drained on paper towels

2 cups fresh or frozen blueberries , thawed , drained on paper towels

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Input: 2 tablespoons chopped parsley


Input: 6 tablespoons olive oil


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons red-wine vinegar


Input: 1/4 cup milk


Input: Salt to taste


Input: 1 hard-boiled egg, peeled, at room temperature

1 hard-boiled egg , peeled , at room temperature

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Input: 2 teaspoons Dijon-style mustard


Input: 1 cauliflower, about 1 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons butter


Input: 1 tablespoon honey


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon ground allspice


Input: Pinch cinnamon


Input: Salt to taste


Input: 1 butternut squash, about 2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon freshly grated nutmeg


Input: 4 tablespoons finely chopped parsley


Input: 1/4 cup pistachios


Input: 1/4 cup sour cream


Input: 1/4 teaspoon ground cumin


Input: 1 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 cups fine fresh bread crumbs

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

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Input: 2 eggs, lightly beaten


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons clear rice vinegar


Input: 2 tablespoons sesame oil


Input: 1 tablespoon soy sauce


Input: 1/2 cup chopped celery


Input: 1/4 pound mushrooms, cut in very small cubes

1/4 pound mushrooms , cut in very small cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon finely chopped garlic


Input: 1/2 cup chopped onion


Input: 1 tablespoon butter, plus butter for greasing the pan

1 tablespoon butter , plus butter for greasing the pan

B-QTY B-UNIT B-NAME O B-COMMENT B-NAME 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 1/2 pounds cooked ham


Input: 18 steamed spring roll wrappers or Mandarin pancakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

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Input: 1 tablesspoon sugar


Input: 1 teaspoon salt


Input: 1 tablespoon mustard powder


Input: 2 tablespoons hot water


Input: 1/2 cup plum or duck sauce

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

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Input: 2 cups cooked chicken, cut into matchstick-size shreds

2 cups cooked chicken , cut into matchstick-size shreds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups cooked ham, cut into matchstick-size shreds

1$1/2 cups cooked ham , cut into matchstick-size shreds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups shredded carrots


Input: 1 cup shredded celery


Input: 2 cups fresh bean sprouts, rinsed lightly and drained

2 cups fresh bean sprouts , rinsed lightly and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds medium-size raw, shelled shrimp

1$1/2 pounds medium-size raw , shelled shrimp

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

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Input: 2 slices gingerroot, smashed lightly with the flat side of a cleaver

2 slices gingerroot , smashed lightly with the flat side of a cleaver

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

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

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


Input: 1/2 teaspoon sesame oil


Input: 1 1/2 tablespoons rice wine


Input: 1 teaspoon salt


Input: 1 teaspoon sesame oil


Input: 1/2 teaspoon sugar


Input: 1/2 teaspoon freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chicken broth


Input: 1 teaspoon cornstarch


Input: 18 spring roll wrappers or lumpia skins

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup coarsely chopped dry, roasted peanuts

1/2 cup coarsely chopped dry , roasted peanuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup hoisin sauce


Input: 1/4 cup safflower or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced gingerroot


Input: 3 cups thinly sliced water chestnuts, blanched briefly in boiling water, rinsed in cold water and drained

3 cups thinly sliced water chestnuts , blanched briefly in boiling water , rinsed in cold water and drained

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

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

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


Input: 5 1/2 cups safflower or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 spring roll wrappers, or lumpia skins

16 spring roll wrappers , or lumpia skins

B-QTY B-NAME I-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: 4 cups fresh bean sprouts, rinsed lightly and drained

4 cups fresh bean sprouts , rinsed lightly and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons rice wine


Input: 6 dried Chinese black mushrooms, softened in hot water, stems removed and caps shredded

6 dried Chinese black mushrooms , softened in hot water , stems removed and caps shredded

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

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

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


Input: 3 cups Chinese chives or scallion greens, cut into 1-inch sections

3 cups Chinese chives or scallion greens , cut into 1-inch sections

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

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

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


Input: 4 cups shredded Chinese or Napa cabbage

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup safflower or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour


Input: 6 tablespoons water


Input: 1 teaspoon cornstarch


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rice wine


Input: 1 teaspoon water


Input: 1 tablespoon soy sauce


Input: 1 teaspoon sesame oil


Input: 1 teaspoon cornstarch


Input: 1 tablespoon rice wine


Input: 1 pound boneless center-cut pork loin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 1 cup heavy cream


Input: 1/2 cup brown sugar


Input: 1/2 cup white sugar


Input: Butterscotch sauce (see recipe)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup water


Input: 6 tablespoons golden syrup (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup self-rising flour


Input: 1 1/3 cups pitted dates, coarsely chopped

1$1/3 cups pitted dates , coarsely chopped

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

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Input: 4 tablespoons unsalted butter


Input: 2/3 cup firmly packed brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: About 2/3 cup hot water (1/2 cup cold water if using margarine)

About 2/3 cup hot water ( 1/2 cup cold water if using margarine )

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

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

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


Input: 4 tablespoons chives, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (8 ounces) beef suet, coarsely chopped (much preferred), or (ho-hum) unsalted margarine (2 sticks), placed in the freezer overnight, and cut into small chunks

1 cup ( 8 ounces ) beef suet , coarsely chopped ( much preferred ) , or ( ho-hum ) unsalted margarine ( 2 sticks ) , placed in the freezer overnight , and cut into small chunks

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

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


Input: 3 cups all-purpose flour


Input: 6 oysters (or as many as you want), shucked

6 oysters ( or as many as you want ) , shucked

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

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

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


Input: 5 tablespoons Worcestershire sauce


Input: Suet pastry (see recipe)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups mushrooms, quartered


Input: 2/3 cup all-purpose flour


Input: 8 cups beef stock


Input: 1/3 cup onions, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup carrots, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound veal kidney, cut into 1-inch pieces

3/4 pound veal kidney , cut into 1-inch 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: 3 tablespoons lard (much preferred) or (ho-hum) mildly flavored olive oil

3 tablespoons lard ( much preferred ) or ( ho-hum ) mildly flavored olive oil

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

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

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


Input: 3/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3/4 pounds broccoli, stalks peeled and diced, florets separated

2$3/4 pounds broccoli , stalks peeled and diced , florets separated

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: 7 cups chicken stock


Input: 1 cup heavy cream


Input: 3/4 pound Stilton, coarsely grated

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

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Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup almonds, thinly sliced

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

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Input: 2 1/2 pounds beef chuck, cut into 1-inch cubes

2$1/2 pounds beef chuck , cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons salt


Input: 1/2 cup celery, finely chopped

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

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Input: 2 1/2 cups leeks, tough outer green leaves removed and thinly sliced

2$1/2 cups leeks , tough outer green leaves removed and thinly sliced

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

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

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


Input: 1 cup onions, chopped


Input: 2 tablespoons olive oil


Input: 1 ounce white creme de menthe

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Andes chocolate mint candy (optional, most bars don't do this)

Andes chocolate mint candy ( optional , most bars don't do this )

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

YesCAP 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


Input: 2 ounces brandy or vodka


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of one lemon


Input: 1 bulb fennel, one pound or more

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 navel oranges, peeled

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


Input: 1 medium onion, peeled

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


Input: 1 tablespoon fresh rosemary, or 1 teaspoon dried

1 tablespoon fresh rosemary , or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups orange juice


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 boneless pork chops, 1 to 1 1/2 pounds

4 boneless pork chops , 1 to 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dough for 6 pie crusts (see Butter-and-Shortening Pastry Dough recipe)

Dough for 6 pie crusts ( see Butter-and-Shortening Pastry Dough recipe )

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

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

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


Input: 1 1/2 teaspoons lemon juice


Input: 7 1/2 cups peeled, cored and finely chopped apples

7$1/2 cups peeled , cored and finely chopped apples

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons brandy


Input: 1/4 pound citron, diced


Input: 1 cup homemade or low-sodium beef broth

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 cup powdered sugar


Input: 1 cups raisins


Input: 1 cup pitted prunes, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup apple cider


Input: 1 1/2 teaspoons salt


Input: 1 teaspoon ground cinnamon


Input: 1/2 teaspoon ground allspice


Input: 1/2 teaspoon ground cloves


Input: 1/2 teaspoon ground mace


Input: 1/2 teaspoon ground nutmeg


Input: 1 pound beef-stew meat, cubed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg white


Input: 1 tablespoon sugar, sifted


Input: 1/8 teaspoon salt


Input: 1/4 teaspoon vanilla extract


Input: 1/4 pound salt pork


Input: 1 cup granulated sugar


Input: 2 tablespoons unsalted butter


Input: Triple recipe for Aunt Chick's Egg Meringue (see recipe)

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

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

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


Input: 3 large egg yolks, lightly beaten

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup flour


Input: 2 cups milk


Input: 1/4 teaspoon salt


Input: 1 cup sugar


Input: Dough for 1 pie crust (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup dark brown sugar


Input: 1/4 cup maple sugar


Input: 1/4 cup chopped walnuts


Input: Crumble Topping (see recipe)

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons butter


Input: 1 cup flour


Input: 1 1/2 cups dates, pitted and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups Granny Smith apples, peeled, cored and chopped

1$1/2 cups Granny Smith apples , peeled , cored and chopped

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 7 tablespoons ice water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dough for 1 pie crust (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup sugar


Input: 1 teaspoon cinnamon


Input: 6 tablespoons chilled unsalted butter, diced

6 tablespoons chilled unsalted butter , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons chilled vegetable shortening


Input: 3/4 teaspoon salt


Input: 2 3/4 cups flour


Input: 1/4 teaspoon orange-flower water (optional)

1/4 teaspoon orange-flower water ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon vanilla extract


Input: 1/2 cup silken tofu


Input: 5 ice cubes


Input: 2 teaspoons Dijon mustard


Input: Salt, ground black pepper and cayenne to taste

Salt , ground black pepper and cayenne to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk (low-fat is O.K.!)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup pitted soft dates like medjool

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

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Input: 3/4 cup drained soft or silken tofu

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

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Input: 1/3 cup olive oil


Input: 2 tablespoons favorite mayonnaise


Input: 2 garlic cloves, peeled


Input: 4 teaspoons fresh lemon juice or a vinegar you like

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 star-anise pod


Input: 2 pinches salt and pepper


Input: 2 1/4 cups heavy cream


Input: 6 tablespoons confectioners' sugar


Input: Seeds from 1 vanilla bean


Input: 4 tablespoons unsalted butter


Input: 4 bananas, sliced in half lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons granulated sugar


Input: 3/4 cup Armagnac


Input: 1 container (about 15 ounces drained) soft tofu

1 container ( about 15 ounces drained ) soft tofu

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

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YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 4 ounces pork, ground fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut or other favorite cooking oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large leek, trimmed, quartered lengthwise and cut crosswise into 1/4-inch-thick slices (use both white and tender green portions)

1 large leek , trimmed , quartered lengthwise and cut crosswise into 1/4-inch-thick slices ( use both white and tender green portions )

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

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

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

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


Input: Cooked white rice


Input: 1/2 cup chicken broth (homemade or from bouillon granules or cubes)

1/2 cup chicken broth ( homemade or from bouillon granules or cubes )

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

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


Input: 1/4 cup chili-soybean paste


Input: 1 tablespoon minced garlic


Input: 1/2 teaspoon ground toasted Sichuan peppercorns

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup diced pineapple


Input: 1/3 cup diced mango


Input: 3 cups flour


Input: 1/4 cup sugar


Input: 4 teaspoons dry yeast


Input: 4 large eggs


Input: 1/2 teaspoon salt


Input: 1/2 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups sugar


Input: 3/4 cup Armagnac


Input: 1 1/2 cups pitted, sliced dates

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups dried currants


Input: 2 1/2 cups sugar


Input: Zest of 2 oranges


Input: Zest of 1 lemon


Input: 2 vanilla beans


Input: 1/2 cup Armagnac


Input: 4 ripe plum tomatoes, cored, peeled and cut into small cubes

4 ripe plum tomatoes , cored , peeled and cut into small cubes

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

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

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


Input: 1 tablespoon fresh lemon juice


Input: 2 sprigs fresh thyme or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped garlic


Input: 4 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggplants about 3 inches in diameter, total weight 1 1/4 pounds

2 eggplants about 3 inches in diameter , total weight 1$1/4 pounds

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

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

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


Input: 3 tablespoons chopped fresh parsley


Input: 2 tablespoons corn or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons sesame seeds


Input: 1 1/4 pounds fillet of flounder


Input: 1 tablespoon butter


Input: 1 tablespoon olive oil


Input: 1/3 pound mushrooms cut into small cubes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped garlic


Input: 1 cinnamon stick


Input: Salt and white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup diced avocado


Input: 1 cup Arborio rice


Input: 1/4 cup minced shallots


Input: 1 tablespoon olive oil


Input: 3 cups milk


Input: 4 packets (1 ounce) powdered gelatin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 1/4 cups Champagne


Input: 1 tablespoon sugar


Input: 1 1/2 teaspoons salt


Input: 1 tablespoon Ricard or Pernod


Input: 1 teaspoon lemon juice


Input: 1 teaspoon minced flat-leaf parsley, chives, chervil and tarragon

1 teaspoon minced flat-leaf parsley , chives , chervil and tarragon

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coconut milk


Input: 1 teaspoon dried thyme


Input: 1 tablespoon lemon juice


Input: 1 tablespoon pink peppercorns, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons herbes de Provence


Input: 1 pound pitted prunes, halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds center-cut salmon fillet


Input: Salt


Input: 3/4 cup plus 1 tablespoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon green cardamom pods, crushed (see note)

1 tablespoon green cardamom pods , crushed ( see note )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup granulated sugar


Input: 1 cup milk


Input: 4 tablespoons cornstarch


Input: 1 egg


Input: 2 egg yolks


Input: 1 cup confectioners' sugar


Input: 3/4 cup very finely ground blanched almonds

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

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Input: 1 bay leaf


Input: 2 cups veal stock


Input: 9 tablespoons softened butter


Input: 1/2 cup dry white wine


Input: 2 medium-size ripe tomatoes, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sprig thyme


Input: 3 garlic cloves, crushed


Input: 1 medium-size onion, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, finely diced


Input: 4 tablespoons duck fat or vegetable oil

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: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Armagnac


Input: 2 teaspoon coarsely grated unpeeled ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup red-wine vinegar


Input: 10 ounces salmon fillet


Input: 3/4 cup seedless green grapes


Input: 1 teaspoon minced fresh oregano


Input: 1 teaspoon minced fresh thyme


Input: 1 1/2 cups pitted prunes


Input: 2 anchovy fillets


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 3/4 pound ripe field tomatoes


Input: 1/2 pound zucchini


Input: 1 large clove garlic


Input: 3/4 pound tiny new potatoes


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons sweet butter, at room temperature

10 tablespoons sweet 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 cup light-brown sugar


Input: 2 eggs


Input: 1 cup flour


Input: 1/2 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1 teaspoon vanilla


Input: 1 1/2 pounds Italian ''prune'' plums, pitted and sliced

1$1/2 pounds Italian ''prune'' plums , pitted and sliced

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

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Input: Confectioners' sugar


Input: 3/4 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 4 1/2 pound loin of pork, boned

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

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Input: 1 1/2 pounds Spanish onions


Input: 1 teaspoon olive oil


Input: 1/2 teaspoon nutmeg pieces (smack a whole nutmeg with a hammer)

1/2 teaspoon nutmeg pieces ( smack a whole nutmeg with a hammer )

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

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


Input: Lime wedges


Input: 4 6-ounce salmon fillets


Input: 2 tablespoons neutral oil, like corn or grapeseed, if necessary

2 tablespoons neutral oil , like corn or grapeseed , if necessary

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

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


Input: 1 tablespoon black peppercorns


Input: 1 tablespoon fennel seeds


Input: 1 tablespoon cumin seeds


Input: 1 3-inch cinnamon stick


Input: 1 teaspoon cloves


Input: Salt and pepper


Input: 10 cardamom pods, seeds removed and hulls discarded (see note)

10 cardamom pods , seeds removed and hulls discarded ( see note )

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

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

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


Input: 1 small cucumber, peeled

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


Input: 1 1/2 cups plain yogurt


Input: 2 tablespoons grapeseed oil


Input: 2 pinches cayenne pepper


Input: 1 1/2 pounds halibut fillet, skin removed, cut into 4 equal pieces

1$1/2 pounds halibut fillet , skin removed , cut into 4 equal pieces

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

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


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

1$1/2 cups chicken stock or canned broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon fresh thyme leaves plus 2 whole sprigs

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon saffron threads


Input: 5 1/2 cloves garlic, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 2 large red bell peppers, cored and seeded, cut into 1-inch pieces

2 large red bell peppers , cored and seeded , cut into 1-inch pieces

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

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

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


Input: 1 small shallot, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound plus 3 1/2 tablespoons butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup milk


Input: White pepper


Input: 1/2 cup pitted Kalamata olives


Input: Half a small anchovy fillet


Input: 1/4 teaspoon salt


Input: 1/3 cup cider vinegar


Input: 1 1/2 pounds (3 medium) Yukon Gold potatoes, peeled

1$1/2 pounds ( 3 medium ) Yukon Gold potatoes , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 6 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 1 tablespoon cayenne pepper


Input: 2 tablespoons chili powder


Input: 2 cups water


Input: 1 35-ounce can tomato puree

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


Input: 3 tablespoons hot sauce


Input: 2 beef bouillon cubes


Input: 2 bay leaves


Input: 3/4 cup dark-brown sugar


Input: 1/4 cup olive oil


Input: 1 brisket (4 pounds)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium-size onion, pureed

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


Input: Juice of 1/2 lemon


Input: 1 tablespoon minced cilantro leaves


Input: 1/2 cup paprika


Input: 2 tablespoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons butter


Input: 2 cups ketchup


Input: 3/4 cup Worcestershire sauce


Input: 2/3 cup water


Input: 1 1/2 tablespoons instant coffee


Input: 3 tablespoons salt


Input: 2/3 cups cooked chickpeas, rinsed if canned

2/3 cups cooked chickpeas , rinsed if canned

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: Large pinch cayenne, or to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 1/2 cup chicken stock


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon Spanish smoked paprika


Input: 3 cloves garlic, sliced thinly

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red bell pepper, cored, seeded, diced

1 red bell pepper , cored , seeded , diced

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 cup chopped onion


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 chicken, cut in 8 pieces, backbone removed (discard or save for stock)

1 chicken , cut in 8 pieces , backbone removed ( discard or save for stock )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh parsley


Input: 2 tablespoons fresh lemon juice


Input: 1 1/2 cups chicken, beef or vegetable stock

1$1/2 cups chicken , beef or vegetable stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bay leaves


Input: 1 cup white rice


Input: 1/2 teaspoon ground cinnamon


Input: 2 fresh ripe tomatoes, thinly sliced

B-QTY B-COMMENT I-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 large red or yellow sweet peppers, coarsely chopped

2 large red or yellow sweet peppers , coarsely chopped

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 1 medium onion, chopped

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


Input: Salt and pepper


Input: 1/2 pound ground meat (lamb, pork, turkey, chicken, beef or a combination)

1/2 pound ground meat ( lamb , pork , turkey , chicken , beef or a combination )

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

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

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


Input: 2 tablespoons butter or extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 Arab squash (kousa) or zucchini, sliced lengthwise 1/4-inch thick

4 Arab squash ( kousa ) or zucchini , sliced lengthwise 1/4-inch thick

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

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

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


Input: 2 or 3 large yellow potatoes, peeled, very thinly sliced

2 or 3 large yellow potatoes , peeled , very thinly sliced

B-QTY O B-RANGE_END 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 NoCAP NoCAP

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


Input: 1/2 cup lemon juice plus 2 more lemons

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground nutmeg


Input: 1/2 teaspoon ground allspice


Input: 1 tablespoon ground black pepper


Input: 1 teaspoon ground coriander


Input: 1 tablespoon garlic, very finely minced 1 teaspoon ground cumin

1 tablespoon garlic , very finely minced 1 teaspoon ground cumin

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT B-QTY 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 whole cinnamon stick


Input: 3 whole cloves


Input: 1/8 teaspoon salt


Input: 3 hefty eggplants, peeled, sliced lengthwise about 1/4-inch thick

3 hefty eggplants , peeled , sliced lengthwise about 1/4-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons plus 1 teaspoon salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 or 5 large yellow onions, cubed or thinly sliced

4 or 5 large yellow onions , cubed or thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups extra virgin olive oil (see note below)

1$1/2 cups extra virgin olive oil ( see note below )

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup slivered blanched almonds


Input: 1/2 cup pine nuts


Input: 1 large bunch fresh cilantro, coarsely chopped

1 large bunch fresh cilantro , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon rosewater


Input: 1 teaspoon orange blossom water


Input: 1 teaspoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup honey


Input: 2 strips lemon zest, each 1/2-inch wide by 2 inches long

2 strips lemon zest , each 1/2-inch wide by 2 inches long

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

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


Input: 1 1/4 cups sugar


Input: 1 1/2 cups warm clarified butter


Input: 1 one-pound package frozen phyllo dough, defrosted

1 one-pound package frozen phyllo dough , defrosted

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cloves


Input: 1/8 teaspoon salt


Input: 1 teaspoon ground cinnamon


Input: 1 cup (4 ounces) slivered almonds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons sugar


Input: 1 whole cinnamon stick


Input: 3 whole cloves


Input: 1/8 teaspoon salt


Input: 2 cups (8 ounces) skinned hazelnuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 teaspoon orange blossom water


Input: 1 1/4 cups sugar


Input: 1/3 cup honey


Input: 2 strips lemon zest, each 1/2-inch wide by 2 inches long

2 strips lemon zest , each 1/2-inch wide by 2 inches long

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

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

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


Input: 1 teaspoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon rosewater


Input: 1 one pound package frozen phyllo dough, defrosted

1 one pound package frozen phyllo dough , defrosted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups warm clarified butter


Input: 1/4 teaspoon ground cloves


Input: 1/8 teaspoon salt


Input: 1 1/2 tablespoons sugar


Input: 1 teaspoon ground cinnamon


Input: 1 1/2 cups confectioners' sugar, sifted, more for dusting

1$1/2 cups confectioners' sugar , sifted , more for dusting

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (4 ounces) slivered almonds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 cups (8 ounces) skinned hazelnuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 cup orange blossom water


Input: Butter for greasing baking sheets

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


Input: 2 tablespoons orange blossom water


Input: 1 egg yolk


Input: 2 tablespoons clarified butter, melted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour


Input: 1 teaspoon finely grated orange zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour, more for dusting

2 cups all-purpose flour , more for dusting

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: Pinch salt


Input: 1/4 cup clarified butter, melted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg yolk


Input: 2 tablespoons rosewater


Input: 1 teaspoon vanilla extract


Input: 3/4 cup honey


Input: 1/4 cup rosewater


Input: 3 cups (12 ounces) slivered almonds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 cup confectioners' sugar


Input: 1 large egg


Input: 1 egg yolk


Input: 1/2 teaspoon finely grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups (10 ounces) blanched, slivered almonds

2$1/2 cups ( 10 ounces ) blanched , slivered almonds

B-QTY B-UNIT B-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

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup confectioners' sugar


Input: 2 tablespoons orange blossom water


Input: 2 tablespoons clarified butter, melted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg white


Input: 1/2 teaspoon ground cinnamon


Input: Butter for greasing baking sheets

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


Input: 1 pound shrimp


Input: 2 tablespoons chopped scallions


Input: 3 tablespoons diced celery


Input: 2 tablespoons chopped parsley


Input: 1 1/2 teaspoons lemon zest


Input: 3 tablespoons mayonnaise


Input: 1 cup cornbread crumbs (or bread crumbs)

1 cup cornbread crumbs ( or bread crumbs )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg, beaten


Input: Salt and pepper to taste

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


Input: Tabasco sauce to taste


Input: 1 tablespoon peanut oil


Input: Chopped parsley for garnish


Input: 2 tablespoons fresh or sour cream, optional

2 tablespoons fresh or sour cream , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Dijon mustard, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds veal stew meat in 1-inch chunks

1$1/2 pounds veal stew meat in 1-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 heads Belgian endive


Input: 4 medium carrots, peeled and cut into 2-inch lengths

4 medium carrots , peeled and cut into 2-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 1 cup chicken, beef or vegetable stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon bonito flakes


Input: 2 tablespoons butter or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces shiitake mushrooms, stems removed, or thick slices of portobello mushrooms

6 ounces shiitake mushrooms , stems removed , or thick slices of portobello mushrooms

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 tablespoon yuzu juice or lemon juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons soy sauce


Input: 2 tablespoons grapeseed oil


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 1 pound phyllo pastry


Input: 1 large head Napa cabbage


Input: 8 ounces cottage cheese


Input: 2 tablespoons farina


Input: 1/2 cup minced flatleaf parsley


Input: 1/2 cup chopped fresh dill or 1 tablespoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound butter, melted


Input: 6 eggs, lightly beaten


Input: 1/2 pound feta cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 pounds fresh spinach, cleaned, or four 10-ounce packages frozen chopped spinach

2 pounds fresh spinach , cleaned , or four 10-ounce packages frozen chopped spinach

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

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


Input: 1/2 cup chopped scallion


Input: Calamata olives for garnish


Input: 1 teaspoon grated lemon peel


Input: 1 1/2 cups cooked rice or cooked orzo

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup pine nuts or walnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 black calamata olives, pitted and chopped

8 black calamata olives , pitted and chopped

B-QTY B-NAME I-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 raisins


Input: 1/4 teaspoon ground cinnamon


Input: 1/4 teaspoon ground cardamom


Input: 2 tablespoons vegetable or olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup minced onion


Input: 1 rib celery, minced fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced parsley


Input: 1 pound ground lean lamb


Input: 1 small eggplant, about a pound

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 freshly ground pepper

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


Input: 1 1/2 tablespoons fresh lemon juice


Input: 2 cloves garlic, slivered


Input: 1 (4 to 5 pounds) crown roast of lamb

B-QTY B-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

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 red-dyed hard-boiled eggs for decoration

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg, beaten for topping

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Oil for greasing bowl and pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sesame seeds for topping


Input: 1/2 teaspooon mahlepi flavoring or 1/2 teaspoon vanilla extract

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: 2/3 cup milk, scalded and cooled

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

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Input: 14 tablespoons unsalted butter, melted and cooled

14 tablespoons unsalted butter , melted and cooled

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: 8 ounces small peeled carrots


Input: 1 teaspoon reduced-sodium soy sauce


Input: 1 teaspoon lemon juice


Input: 1/2 teaspoon sugar


Input: 1 1/2 tablespoons active dry yeast


Input: 1/4 cup warm water


Input: 2 tablespoons plus 3 1/2 to 4 cups sifted all-purpose flour

2 tablespoons plus 3$1/2 to 4 cups sifted all-purpose flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon plus 1 cup sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/8 teaspoons salt


Input: 2 teaspoons lemon juice


Input: 4 tablespoons Parmigiano Reggiano


Input: 1 tablespoon fresh oregano


Input: 8 ounces wagon wheel pasta


Input: 1 tablespoon chopped parsley


Input: 1 cup sun-dried tomato halves (not marinated)

1 cup sun-dried tomato halves ( not marinated )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large clove garlic


Input: 2 cups very hot tap water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 8 ounces whole onion or 7 ounces chopped (ready-cut) onion

8 ounces whole onion or 7 ounces chopped ( ready-cut ) onion

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

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

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


Input: 1/3 cup grated Gruyere cheese


Input: 2 tablespoons melted butter


Input: 1/3 cup water


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter for greasing the dish

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


Input: 1 teaspoon sugar


Input: 1 tablespoon lemon juice


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices good-quality bread, toasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 seasoned soft-cooked eggs


Input: 2 teaspoons Cognac or brandy


Input: 4 turkey slices from the breast, about 1/3 pound each

4 turkey slices from the breast , about 1/3 pound each

B-QTY B-NAME B-UNIT 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: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons instant flour


Input: 2 tablespoons olive oil


Input: 1 tablespoon butter


Input: 4 tablespoons Marsala wine


Input: 4 thin slices prosciutto di Parma

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 thin slices Fontina or Gruyere cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons coarsely chopped fresh basil or Italian parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large endives


Input: 1 tablespoon butter


Input: 2 tablespoons unsalted butter, softened

2 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon prepared grainy mustard


Input: 4 teaspoons minced fresh chives


Input: 1 tablespoon unsalted butter


Input: 8 seasoned soft-cooked eggs (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon chopped fresh cilantro


Input: Kosher salt


Input: 8 slender asparagus spears, sliced on diagonal to 1-inch lengths

8 slender asparagus spears , sliced on diagonal to 1-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1 teaspoon seeded and minced green chili

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: 1/8 teaspoon ground cinnamon


Input: 1/2 teaspoon brown sugar


Input: 1 teaspoon curry powder


Input: 1 small garlic clove, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons minced shallot


Input: 1 1/2-inch piece fresh, peeled ginger, grated fine

1$1/2-inch piece fresh , peeled ginger , grated fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon whole black caraway seeds or 1/2 teaspoon black mustard seeds

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

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

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


Input: 3 medium plum tomatoes


Input: 1 tablespoon vegetable oil or clarified butter

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: Softened butter for toast


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 small whole onions, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large russet potatoes, peeled and cut into 1-inch chunks

4 large russet potatoes , peeled and cut into 1-inch chunks

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh rosemary leaves


Input: 1/2 cup olive oil


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken stock, preferably homemade

1 cup chicken stock , preferably homemade

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: 8 extra large fresh eggs, very cold (see note)

8 extra large fresh eggs , very cold ( see note )

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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 4 slices homemade or fresh bakery bread

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

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Input: 8 carrots, peeled and cut in 1-inch rounds

8 carrots , peeled and cut in 1-inch rounds

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Input: 4 cloves garlic, minced


Input: 1 large knob celery root, peeled and cut into 1-inch chunks

1 large knob celery root , peeled and cut into 1-inch chunks

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Input: 1/4 cup olive oil


Input: 2 tablespoons bread crumbs or finely chopped nuts for topping

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Input: 4 pounds kale greens


Input: Boiling salted water


Input: Additional butter


Input: 1/4 cup Madeira, or to taste

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Input: 12 ounces polenta meal


Input: 3 pounds parsnips, cooked


Input: 1 teaspoon salt


Input: 1 teaspoon sugar


Input: 1/2 to 3/4 cup butter (1 to 1 1/2 sticks), melted

1/2 to 3/4 cup butter ( 1 to 1$1/2 sticks ) , melted

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

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Input: 3 to 4 tablespoons heavy cream

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Input: 5 large egg yolks


Input: 1/2 cup sugar


Input: Butter for greasing dish and foil

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Input: 2 quarts stock (any kind) or water

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Input: Salt to taste


Input: 1 to 2 tablespoons chopped fresh Italian parsley

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Input: Pared or grated zest of just under 1/2 lemon

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Input: 2 cups whole milk


Input: 1 cup shredded radicchio


Input: 1 ounce Parmesan cheese, shaved with a vegetable peeler

1 ounce Parmesan cheese , shaved with a vegetable peeler

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Input: 3 pounds sirloin or other cut of steak, 1 1/2 to 2 inches thick, at room temperature

3 pounds sirloin or other cut of steak , 1$1/2 to 2 inches thick , at room temperature

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

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Input: 1/3 cup Noilly Prat or other vermouth or white wine

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

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Input: 2 tablespoons extra virgin olive oil

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

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Input: 1/2 to 1 clove garlic, minced

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Input: 1/2 dried red chili pepper or 1/4 teaspoon hot red pepper flakes

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

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Input: 1/4 pound spaghetti


Input: Sour cream, for garnish


Input: Dark whole wheat sour bread or other hearty bread, for serving

Dark whole wheat sour bread or other hearty bread , for serving

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Input: Salt


Input: 8 to 12 littleneck or other small clams in the shell, scrubbed

8 to 12 littleneck or other small clams in the shell , scrubbed

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Input: Salt and freshly ground black pepper

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

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Input: Finely grated zest and juice of 1 orange

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

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Input: 4 stalks celery, cut into 1/2-inch pieces

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

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Input: 1/2 medium celery root, peeled and cut into 1/2-inch dice

1/2 medium celery root , peeled and cut into 1/2-inch dice

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Input: 3/4 cup chopped dill


Input: 2 quarts beef or chicken stock

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

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Input: 1 28-ounce can diced tomatoes with their juice

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

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Input: 4 to 5 medium carrots, cut into 1/2- inch dice

4 to 5 medium carrots , cut into 1/2- inch dice

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