Input: 1 ounce summer truffle, brushed or wiped with a paper towel (do not wash)

1 ounce summer truffle , brushed or wiped with a paper towel ( do not wash )

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Input: Freshly ground black pepper


Input: 2 large eggs


Input: 4 slices hickory-smoked bacon


Input: Salt


Input: 1/2 cup instant coarse stone-ground grits

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Input: 8 ounces fresh linguine


Input: 1 teaspoon sesame oil


Input: 2 scallions


Input: 10 ounces cooked, peeled shrimp

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Input: 1/8 teaspoon salt


Input: 3 cups whole milk


Input: 4 ounces sugar snap peas


Input: 5 ounces zucchini


Input: 2 tablespoons tomato paste


Input: 1 teaspoon red-wine vinegar


Input: 2 teaspoons chili paste with garlic

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Input: Fresh or frozen ginger to yield 1 tablespoon coarsely grated

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Input: 2 tablespoons dry Sherry


Input: 1 tablespoon oyster sauce


Input: 1 large clove garlic


Input: 1 small clove garlic


Input: 1 cup nonfat plain yogurt


Input: 1/8 teaspoon mace


Input: 1/4 teaspoon powdered ginger


Input: 2 tablespoons all-purpose flour


Input: 6 fresh bay leaves


Input: 3 ounces Kirby cucumber


Input: 2 ounces peeled baby carrots


Input: 3/4 cup sugar, plus 1 teaspoon

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Input: 1/8 teaspoon allspice


Input: 1 tablespoon heavy cream


Input: 6 tablespoons unsalted butter


Input: 12 medium Granny Smith apples, peeled, cored and cut into 1/3-inch wedges

12 medium Granny Smith apples , peeled , cored and cut into 1/3-inch wedges

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Input: 3/4 cup Crisco


Input: 2 1/4 teaspoons kosher salt


Input: Freshly ground black pepper to taste

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Input: 2 1/2 cups all-purpose flour


Input: 1 teaspoon kosher salt


Input: 1 tablespoon kosher salt


Input: 1/4 cup vegetable oil


Input: 3 3-pound chickens


Input: 2 teaspoons cracked black peppercorns


Input: 1/2 teaspoon powdered ginger


Input: 1/4 teaspoon cinnamon


Input: 1 tablespoon kosher salt


Input: 1/4 cup vegetable oil


Input: 1 medium yellow onion, coarsely chopped

1 medium yellow onion , coarsely chopped

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Input: 1/2 teaspoon allspice


Input: 2 stalks celery, coarsely chopped

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Input: 6 cloves garlic, peeled and coarsely chopped

6 cloves garlic , peeled and coarsely chopped

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Input: 1 medium Bermuda onion, coarsely chopped

1 medium Bermuda onion , coarsely chopped

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Input: 12 fresh bay leaves


Input: 2 jalapeno peppers, coarsely chopped

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Input: 4 cloves garlic, peeled and coarsely chopped

4 cloves garlic , peeled and coarsely chopped

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Input: 6 kaffir lime leaves


Input: 1 2-inch piece of ginger, peeled and coarsely chopped

1 2-inch piece of ginger , peeled and coarsely chopped

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Input: Juice of 1 lemon


Input: 1 stalk lemongrass, bulbous part only, thinly sliced crosswise

1 stalk lemongrass , bulbous part only , thinly sliced crosswise

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Input: 1/4 cup flour


Input: 6 1/2-pound slices of veal shank from the thick end of the shank, about 2 inches wide

6$1/2-pound slices of veal shank from the thick end of the shank , about 2 inches wide

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

1 teaspoon freshly ground black pepper , plus more to taste

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Input: 3 1/2 teaspoons kosher salt, plus more to taste

3$1/2 teaspoons kosher salt , plus more to taste

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Input: 8 kaffir lime leaves


Input: 1 stalk lemongrass, bulbous end only, coarsely chopped

1 stalk lemongrass , bulbous end only , coarsely chopped

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Input: 1 2-inch piece fresh ginger, peeled and coarsely chopped

1 2-inch piece fresh ginger , peeled and coarsely chopped

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Input: 9 medium leeks, white part only, washed and coarsely chopped

9 medium leeks , white part only , washed and coarsely chopped

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Input: 4 tablespoons unsalted butter


Input: 5 carrots, peeled and coarsely chopped

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Input: 7 cups chicken stock, homemade or low-sodium canned

7 cups chicken stock , homemade or low-sodium canned

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Input: Freshly ground pepper


Input: 1 five-pound breast of veal with pocket for stuffing

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Input: Salt, if desired


Input: 1 1/4 cups short grain rice (or arborio rice)

1$1/4 cups short grain rice ( or arborio rice )

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Input: 4 to 5 cups vegetable or chicken stock

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Input: 2/3 cup pureed cooked unseasoned pumpkin or butternut squash

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Input: 1/2 cup chopped onion


Input: 2 large cloves garlic, minced

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Input: Salt and freshly ground black pepper to taste

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Input: 1 tablespoon extra virgin olive oil

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Input: 2/3 cup wild rice, boiled until tender and drained (about 2 cups cooked)

2/3 cup wild rice , boiled until tender and drained ( about 2 cups cooked )

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Input: 1 1/4 cups milk


Input: 1/2 pound chanterelles or other mushrooms, diced

1/2 pound chanterelles or other mushrooms , diced

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Input: 1 egg


Input: 3 tablespoons unsalted butter


Input: 4 tablespoons butter, melted


Input: 1 cup red or blue cornmeal

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Input: 1 cup all-purpose flour


Input: 3 tablespoons sugar


Input: 4 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon finely minced fresh mint

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Input: Pinch of cinnamon


Input: Juice of 1 lime


Input: 2 tablespoons soft unsalted butter


Input: 2 cups finely diced butternut squash

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Input: 1 cup fresh cranberries


Input: 2 clementines, peeled


Input: 1/3 cup maple syrup


Input: Grated zest of 1 orange


Input: 1/4 pound cooked wax beans, in 1-inch pieces

1/4 pound cooked wax beans , in 1-inch pieces

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Input: 1 large clove garlic, minced

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Input: 1 ripe medium-size tomato, peeled, seeded and diced

1 ripe medium-size tomato , peeled , seeded and diced

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Input: 1/4 cup chicken stock


Input: Salt and freshly ground black pepper to taste

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Input: 1 tablespoon mixed chopped fresh herbs like chives, sage and thyme

1 tablespoon mixed chopped fresh herbs like chives , sage and thyme

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Input: 2 cups canned hominy or posole (sold in Mexican groceries)

2 cups canned hominy or posole ( sold in Mexican groceries )

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Input: 1/4 pound baby green beans, cooked al dente, in 2-inch pieces

1/4 pound baby green beans , cooked al dente , in 2-inch pieces

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Input: 1 cup fresh corn kernels


Input: 1 cup cooked large shell beans (limas or cranberry beans) or frozen lima beans

1 cup cooked large shell beans ( limas or cranberry beans ) or frozen lima beans

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Input: 2 slices thick bacon, diced

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Input: 1 1/2 cups diced onions


Input: 1/2 cup applejack, Calvados or other brandy

1/2 cup applejack , Calvados or other brandy

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Input: 2 1/2 cups apple cider


Input: 4 cups chicken stock


Input: 1 teaspoon ground cardamom


Input: 1/4 teaspoon cinnamon


Input: 1/4 teaspoon nutmeg


Input: 1 tablespoon cider vinegar


Input: Salt and freshly ground black pepper to taste

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Input: 1 1/2 cups unsalted, unbuttered popcorn, optional

1$1/2 cups unsalted , unbuttered popcorn , optional

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Input: 4 pounds sweet potatoes, peeled and cubed

4 pounds sweet potatoes , peeled and cubed

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Input: Salt and freshly ground black pepper to taste

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Input: 1/4 cup maple syrup


Input: 4 jalapeno peppers, seeded and finely minced

4 jalapeno peppers , seeded and finely minced

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Input: 1 tablespoon butter


Input: 2 tablespoons unsalted butter


Input: 3 acorn squash, halved and seeded

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Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 1/4 teaspoon ground cumin


Input: Freshly ground pepper to taste

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Input: Salt to taste if desired

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Input: 1/2 teaspoon cinnamon


Input: 1 tablespoon unsalted butter


Input: 2 cups blueberries


Input: 1 cup plain nonfat yogurt


Input: 1/2 pound uncooked macaroni, about 2 cups

1/2 pound uncooked macaroni , about 2 cups

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Input: Salt to taste, if desired

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Input: 3/4 pound Brussels sprouts


Input: 1 baby carrots, about 3/4 pound

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Input: 3 tablespoons freshly grated Parmesan cheese

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Input: 1 cup heavy cream


Input: 1/8 teaspoon cayenne pepper


Input: 1/2 cup finely chopped onion


Input: Freshly ground black pepper to taste

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Input: 2 cups milk


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 tablespoon flour


Input: 3 tablespoons butter


Input: 1/2 pound sharp Cheddar cheese


Input: 3/4 pound cooked ham, sliced

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Input: 1/4 pound mushrooms


Input: 1/2 cup all-purpose flour


Input: 2/3 cup sugar


Input: 2 eggs


Input: 1/2 cup milk


Input: Warm maple syrup


Input: 1 cup blueberries


Input: 3 tablespoons melted butter


Input: 1 cup skim milk


Input: Pinch of salt


Input: 1 egg


Input: 2 tablespoons sugar


Input: 1 teaspoon baking powder


Input: 3/4 cup white flour


Input: 1 1/2 cups fresh blueberries


Input: 3/4 cup whole-wheat flour


Input: 2/3 cup buttermilk


Input: 2 eggs


Input: 1/2 cup light brown sugar


Input: 1 teaspoon baking soda


Input: 1 teaspoon cinnamon


Input: 3/4 cup all-purpose flour


Input: 2 teaspoons baking powder


Input: 1 cup milk


Input: 1 vanilla bean, split lengthwise

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Input: 1/4 cup plus 1 tablespoon sugar

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Input: 6 egg yolks


Input: 1/3 to 1/2 cup raw sugar or light brown sugar

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Input: 1/2 cup soft unsalted butter (1 stick), plus butter for pans if needed

1/2 cup soft unsalted butter ( 1 stick ) , plus butter for pans if needed

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Input: 3/4 cup 100 percent bran cereal

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Input: 1 cup whole-wheat flour


Input: 2 cups heavy cream


Input: Polenta (recipe follows)

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Input: 2 cups chicken stock or canned chicken broth

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Input: 1 1/2 tablespoons tomato paste


Input: 1 cup dry white wine


Input: 1/4 cup olive oil


Input: 1 large onion, sliced


Input: 2 slices bacon, diced


Input: 3 bay leaves


Input: 4 fresh sage leaves, chopped

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Input: 1 teaspoon fresh rosemary, chopped

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Input: 4 whole cloves


Input: 1 rabbit, 3 1/3 to 4 pounds, cut into 6 to 8 pieces

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Input: Coarse salt


Input: 1 tablespoon extra-virgin olive oil


Input: 1 1/2 cups coarse cornmeal


Input: Salt


Input: Freshly ground black pepper


Input: 2 teaspoons butter


Input: 1/4 teaspoon sugar


Input: Diced fresh tomatoes, for garnish (optional)

Diced fresh tomatoes , for garnish ( optional )

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Input: Fried onion rings, for garnish (optional)

Fried onion rings , for garnish ( optional )

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Input: Diced fresh tomatoes, for garnish (optional)

Diced fresh tomatoes , for garnish ( optional )

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Input: 2 bay leaves


Input: Fried onion rings, for garnish (optional)

Fried onion rings , for garnish ( optional )

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YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/8 teaspoon ground allspice


Input: 1 sachet of 1 bay leaf

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups pearl onions, peeled

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

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


Input: 2 medium red onions, sliced

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

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Input: 2 cloves garlic, peeled and sliced

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

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Input: 1 1/2 cups cabernet sauvignon


Input: 1 cup mavrodaphne (a Greek sweet red wine) or ruby port

1 cup mavrodaphne ( a Greek sweet red wine ) or ruby port

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

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Input: 3 tablespoons olive oil


Input: Freshly ground black pepper


Input: 1 tablespoon olive oil


Input: 1 tablespoon balsamic vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 3 1/2-pound whole rabbit, separated into 4 leg-thigh joints and 2 loin pieces

1 3$1/2-pound whole rabbit , separated into 4 leg-thigh joints and 2 loin pieces

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

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Input: Salt


Input: 1/2 teaspoon cinnamon


Input: 12 ounces fresh spinach fettuccine or linguine

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

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Input: 1/4 cup fresh coriander


Input: 1 ounce Parmigiano Reggiano, 1/3 cup

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

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Input: 1/4 teaspoon salt, optional


Input: Freshly ground black pepper


Input: 5 ounces mixed spring greens -- assorted lettuces and watercress, and herbs like basil and oregano

5 ounces mixed spring greens -- assorted lettuces and watercress , and herbs like basil and oregano

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

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Input: 1 clove garlic


Input: 1 cup red lentils


Input: 1 15-ounce can no-salt-added crushed tomatoes

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

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

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

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


Input: 1 teaspoon olive oil


Input: 1 teaspoon anchovy paste


Input: 1/4 teaspoon dried hot red pepper flakes

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

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Input: 1 teaspoon finely minced garlic


Input: 3 tablespoons olive oil


Input: Salt to taste if desired

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


Input: 1 bunch of broccoli, about 1 1/4 pounds

1 bunch of broccoli , about 1$1/4 pounds

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

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Input: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup coarsely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: Freshly ground pepper to taste

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


Input: 1/4 cup olive oil


Input: 1 tablespoon finely minced garlic


Input: Salt to taste if desired

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


Input: 5 plum tomatoes, about 1 pound, cores removed

5 plum tomatoes , about 1 pound , cores removed

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

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Input: 24 asparagus spears, about 1 1/2 pounds

24 asparagus spears , about 1$1/2 pounds

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

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Input: 1/4 pound very thin slices of prosciutto

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

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Input: 3/4 pound cut ziti (zititagliata)

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 cup chicken stock


Input: 1 teaspoon hot red-pepper flakes


Input: 3 tablespoons sugar


Input: 1/2 cup apple-cider vinegar


Input: 1 large onion, diced (2 cups)

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

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Input: 1 teaspoon chopped garlic


Input: 8 ounces thickly sliced lean slab bacon, diced

8 ounces thickly sliced lean slab bacon , diced

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

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Input: 1/4 cup butter


Input: 2 pounds hamhocks or a 2-pound piece of Smithfield ham or other cured country ham

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Input: 2 or 3 bunches of mustard greens (about 3 3/4 pounds total; 16 cups trimmed)

2 or 3 bunches of mustard greens ( about 3$3/4 pounds total; 16 cups trimmed )

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Input: 2 tablespoons minced shallots


Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 cup Smoked Pork Stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup tupelo honey


Input: 1/3 cup aged sherry vinegar


Input: 1/4 cup (about 3/4 ounce) country ham, cut in thin strips

1/4 cup ( about 3/4 ounce ) country ham , cut in thin strips

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Input: 2 tablespoons olive oil


Input: 1 pound collard greens, cleaned and stemmed

1 pound collard greens , cleaned and stemmed

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Input: 1 cup reserved berry juice


Input: Juice of 1/2 lemon


Input: 4 clusters of about 6 grapes each, preferably red grapes

4 clusters of about 6 grapes each , preferably red grapes

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

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Input: 2 branches fresh rhubarb, trimmed and each cut into 4 pieces

2 branches fresh rhubarb , trimmed and each cut into 4 pieces

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

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Input: 1 large Granny Smith apple, skin on, cored and cut into 8 wedges

1 large Granny Smith apple , skin on , cored and cut into 8 wedges

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

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


Input: 3 small pears, skin on, cores removed and quartered

3 small pears , skin on , cores removed and quartered

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Input: 1/4 cup sugar


Input: 2 tablespoons butter


Input: 2 cups plain yogurt, drained

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup creme fraiche or heavy cream

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

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Input: 1 tablespoon fresh lemon juice


Input: 2 cups reserved berries


Input: 1 1/4 cups sugar


Input: 4 cups strawberries, washed, stems removed and sliced into eighths

4 cups strawberries , washed , stems removed and sliced into eighths

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

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Input: 2 pints raspberries, washed


Input: 1 tablespoon fresh lemon juice


Input: 1 lemon, peeled and cut into small cubes

1 lemon , peeled and cut into small cubes

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

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Input: 1/3 cup capers, drained


Input: 2 cups bibb lettuce


Input: 1 cup baby spinach leaves


Input: 8 cloves garlic, unpeeled


Input: 4 scallions, cleaned and trimmed

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Input: Sea salt and pepper


Input: 1 cup Italian parsley leaves


Input: 8 baby artichokes, trimmed at top and bottom, one layer of outside leaves removed

8 baby artichokes , trimmed at top and bottom , one layer of outside leaves removed

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

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Input: 4 tablespoons butter


Input: 9 tablespoons olive oil


Input: Center-cut fillet of halibut, about 3 pounds and 2 inches thick, bone in

Center-cut fillet of halibut , about 3 pounds and 2 inches thick , bone in

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

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Input: 1 bunch broccoli rabe, hard stems removed

1 bunch broccoli rabe , hard stems removed

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

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Input: 2 cups sugar snap peas, trimmed

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

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Input: 8 asparagus spears, peeled and trimmed

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

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Input: 4 stalks salsify, peeled and cut into the same length as carrots

4 stalks salsify , peeled and cut into the same length as carrots

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Input: 20 pearl onions, peeled


Input: 8 thin slices French baguette, cut on a bias

8 thin slices French baguette , cut on a bias

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Input: 1/4 cup grated Parmesan


Input: 4 tablespoons olive oil


Input: 2 tablespoons butter


Input: 1/2 pound lean veal trimmings for stew, cubed

1/2 pound lean veal trimmings for stew , cubed

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

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Input: 2 thick loin veal chops, 1 1/2 pounds each

2 thick loin veal chops , 1$1/2 pounds each

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

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Input: 10 garlic cloves, unpeeled


Input: Sea 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

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

1$1/2 cups homemade chicken broth , or canned

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

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Input: 4 ounces pancetta, cut into 4 pieces

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

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Input: 1 pound small new potatoes, halved

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

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Input: 4 large carrots, 1/2 pound, peeled and trimmed, halved on a bias

4 large carrots , 1/2 pound , peeled and trimmed , halved on a bias

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


Input: 4 ounces fresh goat cheese


Input: 6 cups fresh chicken broth (or canned)

6 cups fresh chicken broth ( or canned )

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

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Input: 1 cup sliced white onions


Input: 7 tablespoons olive oil


Input: 1 tablespoon paprika


Input: About 4 pounds spareribs


Input: 1 spaghetti squash, halved, seeds removed (about 2 pounds)w

1 spaghetti squash , halved , seeds removed ( about 2 pounds ) w

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 O

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Input: Salt and fresh grated 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

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Input: 3 tablespoons butter


Input: 1 large butternut squash, about 3 pounds

1 large butternut squash , about 3 pounds

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Input: 2 leeks, trimmed, cleaned and split from the white tip to the green

2 leeks , trimmed , cleaned and split from the white tip to the green

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


Input: 1 tablespoon ground cumin


Input: 1 tablespoon freshly ground black pepper

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Input: 2 tablespoons sugar


Input: 3 cups Cajun andouille sausage, or smoked or Polish sausage, cut into bite-size pieces

3 cups Cajun andouille sausage , or smoked or Polish sausage , cut into bite-size pieces

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

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


Input: 1/8 teaspoon cayenne pepper or to taste

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

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Input: 6 cups rich duck or chicken stock, or canned chicken broth

6 cups rich duck or chicken stock , or canned chicken broth

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Input: 1/2 tablespoon salt


Input: 4 cups coarsely chopped roasted duck or chicken meat

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Input: 1 1/2 tablespoons tomato paste


Input: 3 bay leaves


Input: 2 teaspoons salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 2 teaspoons dried thyme


Input: 2 tablespoons chopped fresh parsley


Input: 1/2 cup finely chopped green bell pepper

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

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Input: 1 clove garlic, minced


Input: 1/2 cup finely chopped red bell pepper

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

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Input: 1 teaspoon sugar


Input: 4 salmon fillets, 6 ounces each, skinned

4 salmon fillets , 6 ounces each , skinned

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

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Input: Freshly ground pepper to taste

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


Input: 1/4 cup chopped fresh dill


Input: Softened butter to grease pan

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


Input: 8 large egg whites


Input: 1 teaspoon cream of tartar


Input: 2 teaspoons vanilla


Input: 1 1/4 cups sugar


Input: 1 cup cake flour


Input: 1 tablespoon orange zest, minced

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Input: 1 tablespoon lemon zest, minced

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Input: 1 cup vegetable oil


Input: 1 cup all-purpose flour


Input: 1 cup finely chopped celery


Input: 1 cup finely chopped onion


Input: 3/4 teaspoon kosher salt


Input: 6 egg whites


Input: 1 tablespoon unsalted butter


Input: 1/2 cup freshly grated horseradish


Input: Freshly ground pepper to taste

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


Input: 1/2 cup plain low-fat yogurt


Input: 1/2 teaspoon grated lemon zest


Input: 7 egg white


Input: 2 teaspoons kosher salt


Input: 1 cup fat-free ricotta


Input: 1/2 cup crumbled part-skim feta cheese

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

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Input: 3 pounds fresh spinach, stemmed and washed but not dried

3 pounds fresh spinach , stemmed and washed but not dried

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

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Input: 2 teaspoons minced fresh ginger


Input: 1 teaspoon toasted sesame oil


Input: 1 large bunch spinach, cleaned and stemmed

1 large bunch spinach , cleaned and stemmed

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

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Input: 1/8 teaspoon red pepper flakes


Input: Vegetable oil spray


Input: 4 egg whites


Input: 1 cup sugar


Input: 1 teaspoon vanilla extract


Input: 1 teaspoon canola oil


Input: 1 large baking potato (8 ounces)

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

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Input: 5 packed cups sorrel, stemmed, washed and dried

5 packed cups sorrel , stemmed , washed and dried

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

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Input: 1/2 pound lump crab meat, picked over for cartilage

1/2 pound lump crab meat , picked over for cartilage

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

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Input: 1 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 7 egg whites


Input: 1 teaspoon canola oil


Input: 1 cup sliced carrots


Input: 5 tablespoons teriyaki sauce


Input: 1 pound tofu, cut into 8 1/2-by-2-by-3-inch pieces

1 pound tofu , cut into 8$1/2-by-2-by-3-inch pieces

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

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Input: 1/2 cup hulled sesame seeds


Input: 2 tablespoons cracked black peppercorns


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons coarsely chopped pistachios


Input: 1 pork tenderloin


Input: 1 1/4 teaspoons curry powder


Input: 2 cups very thinly sliced defrosted, frozen artichoke hearts

2 cups very thinly sliced defrosted , frozen artichoke hearts

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

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Input: 2 tablespoons lemon juice


Input: 3 tablespoons minced fresh mint


Input: 3 tablespoons minced fresh parsley


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

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

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Input: Freshly ground pepper to taste

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


Input: 4 loin lamb chops


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 cups stemmed watercress


Input: 2 cucumbers, peeled, halved, seeded and julienned

2 cucumbers , peeled , halved , seeded and julienned

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

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Input: 4 teaspoons lemon juice


Input: 8 teaspoons olive oil


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 1 pound beef tenderloin, cut into 4 equal pieces and flattened to almost 1/4 inch

1 pound beef tenderloin , cut into 4 equal pieces and flattened to almost 1/4 inch

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

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Input: 2 egg whites


Input: 1/2 cup water or light vegetable broth

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

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Input: 1/2 teaspoon five-spice powder


Input: 1/2 cup all-purpose flour


Input: 1/2 teaspoon kosher salt


Input: 3/4 pound turkey breast


Input: 1/2 lime


Input: 1 3/4 cups cold water


Input: 1 teaspoon salt, plus more to taste

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

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Input: 1 cup basmati rice, well rinsed

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

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Input: 1/2 cup dried apricots, chopped

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

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Input: Freshly ground pepper to taste

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


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

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

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Input: 3 tablespoons chopped fresh mint


Input: 3 scallions (green part only), thinly sliced

3 scallions ( green part only ) , thinly sliced

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

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Input: 1 fresh hot chili pepper, stemmed, seeded and minced

1 fresh hot chili pepper , stemmed , seeded and minced

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Input: 1 teaspoon olive oil


Input: 4 boneless, skinless half-breasts of chicken, flattened to almost 1/4 inch

4 boneless , skinless half-breasts of chicken , flattened to almost 1/4 inch

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

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Input: 1 1/2 tablespoons chopped fresh cilantro

1$1/2 tablespoons chopped fresh cilantro


Input: 2 teaspoons chopped fresh parsley


Input: 3 cups thin asparagus, ends snapped off, stalks cut into 1-inch pieces

3 cups thin asparagus , ends snapped off , stalks cut into 1-inch pieces

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

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Input: 1 teaspoon olive oil


Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 cup cornmeal


Input: 4 boneless, skinless half-breasts of chicken, flattened to almost 1/4 inch

4 boneless , skinless half-breasts of chicken , flattened to almost 1/4 inch

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

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Input: 1/4 teaspoons ground fennel seeds


Input: 1/4 cup flour


Input: 1/4 teaspoon cayenne


Input: 1 each red, green and yellow bell peppers, stemmed, cored, deribbed and sliced into thin strips

1 each red , green and yellow bell peppers , stemmed , cored , deribbed and sliced into thin strips

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Input: 1 red onion, peeled and very thinly sliced

1 red onion , peeled and very thinly sliced

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

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Input: 2 oranges, peeled of all skin and pith and cut between membranes into sections

2 oranges , peeled of all skin and pith and cut between membranes into sections

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

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Input: 1 tablespoon ground ancho chilies


Input: Coarse salt to taste


Input: 2 tablespoons red onion, diced

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Input: 1 tablespoon jalapeno pepper, minced

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Input: 4 tablespoons lime juice


Input: 1/2 teaspoon freshly ground white pepper

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

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Input: 3 tablespoons extra-virgin olive oil


Input: Coarse salt to taste


Input: Coarse salt, freshly ground pep-per and Tobasco to taste

Coarse salt , freshly ground pep-per and Tobasco to taste

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

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Input: Milk for thinning if necessary

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


Input: 10 yellow beefsteak tomatoes


Input: 2 smoked tomatoes, diced

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


Input: 2 leeks, white part only, sliced fine and carefully washed

2 leeks , white part only , sliced fine and carefully washed

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

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Input: 1/2 cup extra-virgin olive oil


Input: 1/4 teaspoon cumin


Input: 3 teaspoons red wine vinegar


Input: 1/4 teaspoon cayenne pepper


Input: 10 red tomatoes


Input: 3 cups water


Input: 2 sprigs thyme


Input: 2 cups chicken stock


Input: 1 jalapeno chili, seeded and sliced fine

1 jalapeno chili , seeded and sliced fine

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

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Input: 6 cloves garlic, peeled and crushed

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

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Input: 2 medium onions, diced

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


Input: 8 ears yellow corn


Input: 8 large ripe tomatoes


Input: 1 poblano chili


Input: 7 red bell peppers


Input: 1 cup heavy cream


Input: Confectioners' sugar


Input: 1 cup all-purpose flour, sifted

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Input: 1 cup light brown sugar


Input: Salt


Input: 3 large eggs, separated

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


Input: 8 ounces bittersweet chocolate, 70 percent cacao, in pieces

8 ounces bittersweet chocolate , 70 percent cacao , in pieces

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

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Input: 4 ounces (1 stick) unsalted butter, more for pan

4 ounces ( 1 stick ) unsalted butter , more for pan

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

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Input: 1/3 cup dried currants


Input: 1/2 cup Irish whiskey


Input: 2 1-pound pork tenderloins, each 10 inches long and 2 inches thick

2 1-pound pork tenderloins , each 10 inches long and 2 inches thick

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

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Input: Dijon mustard to taste


Input: 1/4 cup heavy cream


Input: 1 tablespoon canola oil


Input: 1/3 cup fresh lemon juice


Input: 4 large Granny Smith apples, peeled, cored and each cut into 8 wedges

4 large Granny Smith apples , peeled , cored and each cut into 8 wedges

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

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Input: 1 tablespoon Dijon mustard


Input: Freshly ground black pepper to taste

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

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Input: Kosher salt to taste


Input: 1/2 cup wine for deglazing


Input: Freshly ground black pepper to taste

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

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Input: Kosher salt to taste


Input: A few sprigs of rosemary

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


Input: 4 cloves garlic, smashed, peeled and cut lengthwise into thin slices

4 cloves garlic , smashed , peeled and cut lengthwise into thin slices

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

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Input: 1 3 1/2-pound boned and rolled pork loin (10 inches long), bones kept, if available

1 3$1/2-pound boned and rolled pork loin ( 10 inches long ) , bones kept , if available

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

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Input: 5 sprigs fresh thyme


Input: 3/4 cup well-seasoned duck, veal or chicken stock

3/4 cup well-seasoned duck , veal or chicken stock

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

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Input: 8 cloves garlic


Input: 6 medium-size white turnips (about 1 pound), trimmed, peeled and quartered

6 medium-size white turnips ( about 1 pound ) , trimmed , peeled and quartered

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

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Input: 1/2 cup dry red wine


Input: 8 shallots (about 10 ounces), peeled

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

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Input: Salt and freshly ground black pepper

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

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Input: Pinch saffron, optional


Input: Freshly minced parsley or cilantro for garnish

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

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Input: Lemon or lime wedges


Input: 1 head cauliflower, cut into florets

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

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Input: 2 tablespoons unsalted butter


Input: 1 1/4 cups heavy cream


Input: 1 1/2 cups grated Gruyere cheese


Input: Salt and freshly ground black pepper

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

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Input: 1/4 cup mascarpone cheese


Input: 1/2 cup grated Parmesan cheese


Input: 1 5-pound duck, cut up, backbone and wing tips removed

1 5-pound duck , cut up , backbone and wing tips removed

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

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Input: 1 chicken, cut up into serving pieces

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Input: 1 1/2 cups white rice


Input: Salt and freshly ground black pepper

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

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Input: 2 medium onions, about 8 ounces, peeled and sliced

2 medium onions , about 8 ounces , peeled and sliced

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Input: 3 tablespoons olive oil


Input: 1/2 ounce of dry vermouth


Input: Green olive


Input: 3 ounces of gin


Input: 1 pint strawberries, stemmed and sliced

1 pint strawberries , stemmed and sliced

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Input: 8 ounces whipped cream cheese


Input: 1 cup sugar


Input: 1/2 teaspoon rum extract


Input: 1 tablespoon vanilla extract


Input: 1 3-ounce container of lemon gelatin mix

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

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Input: 1 cup water


Input: 1 pint heavy cream


Input: 1 pound Oreo cookies, twisted apart into halves. (Save a few whole cookies for top of pie)

1 pound Oreo cookies , twisted apart into halves. ( Save a few whole cookies for top of pie )

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Input: Salt and freshly ground black pepper

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Input: 1 medium onion, peeled and minced

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Input: 2 large potatoes (about 1 pound), peeled and cut into 1/4-inch dice

2 large potatoes ( about 1 pound ) , peeled and cut into 1/4-inch dice

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

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Input: 3 dozen littleneck clams (3 pounds or more), or an equivalent amount of other clams

3 dozen littleneck clams ( 3 pounds or more ) , or an equivalent amount of other clams

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

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Input: Chopped parsley or chervil for garnish

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 cup heavy cream or half-and-half (optional)

1/2 to 1 cup heavy cream or half-and-half ( optional )

B-QTY O B-RANGE_END 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 NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup milk


Input: Salt to taste


Input: 2 tablespoons olive oil


Input: 1/4 cup pitted small green olives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon saffron stems


Input: 4 tablespoons fresh chopped coriander or basil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole head green garlic, plus its stem, chopped, or 3 cloves garlic, peeled

1 whole head green garlic , plus its stem , chopped , or 3 cloves garlic , peeled

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

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

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


Input: 1 pound russet or Yukon Gold potatoes, peeled and cut into slices or chunks

1 pound russet or Yukon Gold potatoes , peeled and cut into slices or chunks

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

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

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


Input: 1 quart water or stock, or a combination

1 quart water or stock , or a combination

B-QTY B-UNIT B-NAME O I-COMMENT I-COMMENT 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 pound leeks or onions, or a combination

1 pound leeks or onions , or a combination

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon drained capers


Input: 1 tablespoon red-wine vinegar


Input: Freshly ground pepper to taste

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


Input: 1 medium-size cauliflower, about 1 1/2 pounds

1 medium-size cauliflower , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon red-wine vinegar


Input: 1/4 teaspoon red pepper flakes


Input: 1 tablespoon finely chopped ginger


Input: 1 1/4 pounds medium shrimp, peeled and deveined

1$1/4 pounds medium shrimp , peeled and deveined

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: 6 ripe plum tomatoes, cut into 1/2-inch cubes

6 ripe plum tomatoes , cut into 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped garlic


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 sweet red peppers, cored and seeded, cut into 1/2-inch cubes

2 sweet red peppers , cored and seeded , cut into 1/2-inch cubes

B-QTY B-COMMENT B-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

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


Input: 1 cup coarsely chopped red onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound small zucchini, cut into 1-inch thick slices, about 3 cups

1 pound small zucchini , cut into 1-inch thick slices , about 3 cups

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

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

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


Input: 4 tablespoons olive oil


Input: 1 ripe mango, peeled and cut into small chunks

1 ripe mango , peeled and cut into small chunks

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: 6 ounces canned or bottled mango juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound dry egg noodles or fettuccine

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: 1 tablespoon sugar


Input: 1/2 lime


Input: 1 slice ripe mango, skin on, for garnish

1 slice ripe mango , skin on , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces mango rum (or substitute with 1 tablespoon mango purée and 1 ounce light rum)

1$1/2 ounces mango rum ( or substitute with 1 tablespoon mango purée and 1 ounce light rum )

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

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


Input: 4 fresh mint leaves


Input: 3 ounces light rum


Input: 2 ounces orange juice


Input: 1 tablespoon mango purée (recipe follows)

1 tablespoon mango purée ( recipe follows )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces Montecristo rum (or other dark rum)

2 ounces Montecristo rum ( or other dark rum )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon pomegranate syrup or molasses

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cream of tartar


Input: 1/3 cup plus 6 tablespoons sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large, ripe cantaloupe, peeled, seeded and cut into chunks

1 large , ripe cantaloupe , peeled , seeded and cut into chunks

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

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


Input: 3/4 cup milk


Input: 7 to 8 tablespoons ice water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs, separated, plus the white of an additional egg

3 eggs , separated , plus the white of an additional egg

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

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

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


Input: 1 teaspoon salt


Input: 1 teaspoon sugar


Input: 1 cup (2 sticks) unsalted butter, chilled

1 cup ( 2 sticks ) unsalted butter , chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 teaspoon Tabasco sauce


Input: 2 garlic cloves, minced


Input: 2 1/2 cups flour


Input: 3 tablespoons dry mustard


Input: 1/4 cup honey or brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup ketchup


Input: 1/2 cup Worcestershire sauce


Input: 1 cup cider vinegar


Input: 2 tablespoons fine bread crumbs


Input: 1 pork loin roast, 4 to 5 pounds

B-QTY B-NAME I-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 medium onion


Input: 2 tablespoons chopped parsley


Input: 1 teaspoon lemon juice


Input: 2 hard-cooked egg yolks, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound lump crab meat, picked over to remove bits of shell and cartilage

1 pound lump crab meat , picked over to remove bits of shell and cartilage

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 I-COMMENT

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

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


Input: 1/2 cup milk


Input: 5 tablespoons unsalted butter


Input: 2 1/2 tablespoons flour


Input: 1/2 teaspoon dry mustard


Input: Salt to taste


Input: 1/2 teaspoon cayenne pepper


Input: 1 egg yolk


Input: 1 cup milk or light cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Worcestershire sauce


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 quart oysters in the shell, or 2 dozen shucked oysters

1 quart oysters in the shell , or 2 dozen shucked oysters

B-QTY B-UNIT B-NAME 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

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


Input: 1 egg


Input: 1 cup cornmeal


Input: 4 tablespoons ( 1/2 stick) butter, melted

4 tablespoons ( 1/2 stick ) butter , melted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unsalted butter, at room temperature

1/2 cup 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: 1/2 teaspoon salt


Input: 1 to 1 1/2 cups flour


Input: 1/4 cup sugar


Input: 1 1/2 teaspoons baking powder


Input: 2 tablespoons finely chopped parsley


Input: 2 large sweet potatoes or yams, about 3/4 pound

2 large sweet potatoes or yams , about 3/4 pound

B-QTY B-NAME I-NAME I-NAME I-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: 1 hard cooked egg, peeled and chopped fine

1 hard cooked egg , peeled and chopped fine

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1/4 cup milk


Input: salt and freshly ground pepper to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head cauliflower, about 2 pounds

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 tablespoons freshly chopped coriander


Input: 2 tablespoons melted butter


Input: salt to taste


Input: 1 pinch cayenne pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground coriander


Input: 3 tablespoons fresh lemon juice


Input: 2 teaspoons freshly grated ginger


Input: 1 teaspoon ground cumin


Input: 2 teaspoons ground turmeric


Input: 1/4 teaspoon ground cumin


Input: 3 tablespoons chopped scallions


Input: Salt and pepper to taste

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


Input: 4 skinless, boneless chicken breasts, about 6 ounces each

4 skinless , boneless chicken breasts , about 6 ounces each

B-QTY B-COMMENT O I-COMMENT B-NAME I-NAME O 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 olive oil


Input: 1 tablespoon olive oil


Input: 2 tablespoons sesame seeds


Input: 1/3 pound snow peas, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: 1/4 teaspoon cayenne pepper, or more to taste

1/4 teaspoon cayenne pepper , or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound carrots


Input: 1/2 teaspoon ground coriander


Input: 24 pitted dates


Input: 1/2 cup sesame seeds


Input: 4 teaspoons honey


Input: 2 teaspoons ground ginger


Input: 2/3 cup white vinegar


Input: 4 to 6 tablespoons dry white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons sugar


Input: Salt to taste


Input: 24 dried figs


Input: 6 whole eggs


Input: 3 large egg yolks


Input: 2 tablespoons salt or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon pepper


Input: 1 cup matzoh meal as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup lemon juice


Input: 1 pound fresh horseradish root


Input: 10 pounds whole fish (a combination of whitefish, pike and carp -- but no more than 1/3 carp), cut into fillets (reserve bones, skin and heads)

10 pounds whole fish ( a combination of whitefish , pike and carp -- but no more than 1/3 carp ) , cut into fillets ( reserve bones , skin and heads )

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

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

NoPAREN 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups plain seltzer


Input: 3 to 4 whole matzohs


Input: 6 stalks of celery with leaves, roughly chopped

6 stalks of celery with leaves , roughly chopped

B-QTY B-UNIT O 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: 8 medium carrots, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 medium onions, quartered

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


Input: 3 garlic cloves, minced


Input: 2 teaspoons dried oregano


Input: Salt and pepper to taste

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


Input: 1 tablespoon extra-virgin olive oil


Input: 2 tablespoons balsamic vinegar


Input: 2 pounds beets, washed


Input: 5 large eggs


Input: 2 1/2 teaspoons baking powder


Input: Freshly ground pepper to taste

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


Input: 2 1/2 cups all-purpose flour


Input: 1 pound sweet Italian sausage, cooked, drained and crumbled

1 pound sweet Italian sausage , cooked , drained and crumbled

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound-plus finely diced fresh mozzarella

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly grated Romano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound finely diced prosciutto or other ham

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 NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon baking powder


Input: 3 large eggs


Input: 1 bay leaf


Input: Chopped flat-leaf parsley


Input: 3 pounds fresh whole-milk ricotta


Input: 3 branches thyme


Input: 1 bottle dry white wine


Input: 2 medium onions, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoons superfine flour, like Wondra

1 tablespoons superfine flour , like Wondra

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons peanut oil


Input: 1 tablespoon unsalted butter


Input: 1 rabbit (2 1/2 to 3 1/2 pounds), cut into about 8 pieces, bone in

1 rabbit ( 2$1/2 to 3$1/2 pounds ) , cut into about 8 pieces , bone in

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

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Dijon mustard


Input: Pecorino Romano cheese, for grating

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces pappardelle


Input: 2 tablespoons unsalted butter, cut into pieces

2 tablespoons unsalted butter , cut into pieces

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 sprigs thyme


Input: 1 cup low-sodium chicken broth


Input: 2 bay leaves


Input: 1 cup seeded, chopped San Marzano tomatoes

1 cup seeded , chopped San Marzano tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


Input: 1 teaspoon tomato paste


Input: Pinch of red-pepper flakes


Input: 1 tablespoon minced garlic


Input: 1 carrot, diced


Input: 1 stalk celery, diced


Input: 1 medium onion, diced

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


Input: 1 anchovy (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup olive oil


Input: 1 rabbit (2 1/2 to 3 1/2 ), cut into 8 pieces, bone in

1 rabbit ( 2$1/2 to 3$1/2 ) , cut into 8 pieces , bone in

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

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

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


Input: Kosher salt and ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and fresh black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Aleppo pepper


Input: 1 green chili, minced, with seeds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons cumin seeds


Input: 10 ounces grated extra sharp Cheddar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 1/2 cup milk


Input: 1 tablespoon butter


Input: 2 tablespoons Wondra flour


Input: 1 tablespoon canola oil


Input: Kosher salt and fresh black pepper

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

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Input: 2 pounds boneless leg of lamb, cut into 2-inch cubes

2 pounds boneless leg of lamb , cut into 2-inch cubes

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Input: 1/2 cup olive oil plus extra for grilling

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Input: 1/2 teaspoon cayenne


Input: 2 teaspoons cumin seeds, toasted and ground

2 teaspoons cumin seeds , toasted and ground

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Input: 1 tablespoon Aleppo pepper


Input: 1/4 cup chopped cilantro


Input: 1 tablespoon coriander seed, toasted and ground

1 tablespoon coriander seed , toasted and ground

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Input: 1/4 cup chopped flatleaf parsley


Input: 3 to 4 canned plum tomatoes, drained

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Input: 10 to 12 cloves garlic, peeled

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Input: 1 large yellow onion, peeled and chopped

1 large yellow onion , peeled and chopped

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Input: 1 teaspoon vanilla essence


Input: 2 egg yolks


Input: 1 cup sugar


Input: 1 cup heavy cream


Input: 1 tablespoon corn syrup


Input: 3 ounces unsweetened chocolate


Input: Apricot preserves


Input: 1 cup flour


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

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Input: 1 teaspoon vanilla essence


Input: 3/4 cup sugar


Input: 7 ounces semisweet chocolate


Input: 1/8 teaspoon salt


Input: 8 egg yolks


Input: 10 egg whites


Input: 3 tablespoons brown sugar


Input: 1/4 cup tomato puree


Input: 3 cloves garlic, minced


Input: 1 teaspoon salt


Input: 1/2 teaspoon pepper


Input: 1 teaspoon Worcestershire sauce


Input: 2 teaspoons dry mustard


Input: 2 teaspoons soy sauce


Input: 1 teaspoon ground cloves


Input: 8 crushed gingersnaps


Input: 2 cups beef broth


Input: Chopped parsley for garnish


Input: 3 pounds round roast of beef

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Input: 2 cups dry red wine


Input: 2 to 3 tablespoons red wine vinegar

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Input: Vegetable shortening for frying


Input: Salt and pepper to taste

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Input: 5 to 7 tablespoons flour


Input: 3 large russet baking potatoes, peeled, diced small (about 4 cups)

3 large russet baking potatoes , peeled , diced small ( about 4 cups )

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Input: 1 egg


Input: 1 medium yellow onion diced small (about 1 1/4 cups)

1 medium yellow onion diced small ( about 1$1/4 cups )

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Input: 2 onions, thinly sliced


Input: 1 tablespoon olive oil


Input: 1 1/2 to 2 pounds boneless pork chunks

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Input: Salt and pepper to taste

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Input: 2 tablespoons minced garlic


Input: 2 ounces (1 small can) anchovy fillets

2 ounces ( 1 small can ) anchovy fillets

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Input: About 1 1/2 pounds white turnips or rutabaga, peeled and in 1-inch chunks

About 1$1/2 pounds white turnips or rutabaga , peeled and in 1-inch chunks

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Input: 2 cups chopped canned or fresh tomatoes, with their juice

2 cups chopped canned or fresh tomatoes , with their juice

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Input: 1 fresh pineapple, trimmed, peeled, cored and cut across into1/4-inch thick rings

1 fresh pineapple , trimmed , peeled , cored and cut across into1/4-inch thick rings

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Input: 1 fresh, ripe mango, peeled, cored and cut into 3/4-inch cubes

1 fresh , ripe mango , peeled , cored and cut into 3/4-inch cubes

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Input: 1 fresh, ripe papaya, peeled, seeded and cut into 3/4-inch cubes

1 fresh , ripe papaya , peeled , seeded and cut into 3/4-inch cubes

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Input: 3 oranges, peeled of all skin and pith, cut crosswise in 1/4-inch slices and seeded

3 oranges , peeled of all skin and pith , cut crosswise in 1/4-inch slices and seeded

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