Input: 1/3 pound smoked salmon, chopped

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Input: 1 1/2 cups heavy cream


Input: 1 bunch fresh dill, chopped

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Input: 2 1/2 cups milk


Input: 1 cup plus 1 tablespoon kosher salt

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Input: 1 teaspoon sugar


Input: 3 scallions, chopped


Input: 1 small onion, peeled and thinly sliced

1 small onion , peeled and thinly sliced

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Input: 1 carrot, julienned


Input: 2 tablespoons dried, salted shrimp

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Input: 2 tablespoons fresh lime juice


Input: 1/4 teaspoon habanero hot sauce


Input: 1 tablespoon vodka


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

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Input: 2 tablespoons fresh cilantro, minced

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Input: 2 large white onions, peeled and minced

2 large white onions , peeled and minced

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Input: 2 pounds cucumbers, peeled, seeded and diced

2 pounds cucumbers , peeled , seeded and diced

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

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Input: 4 pounds large Idaho potatoes, peeled and cut into 1/2-inch dice

4 pounds large Idaho potatoes , peeled and cut into 1/2-inch dice

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

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Input: 1/2 teaspoon hot red chili powder

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Input: 1 teaspoon peeled, crushed fresh ginger

1 teaspoon peeled , crushed fresh ginger

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Input: 1 tablespoon peeled, crushed garlic

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Input: 4 Kirby cucumbers, ends trimmed, cut in half crosswise

4 Kirby cucumbers , ends trimmed , cut in half crosswise

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Input: 4 teaspoons extra-virgin olive oil


Input: 1/3 cup fresh basil leaves, sliced into chiffonade

1/3 cup fresh basil leaves , sliced into chiffonade

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Input: 8 large red tomatoes, peeled

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Input: 2 tablespoons fresh mint, minced

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Input: 3 tomatillos (Mexican green tomatoes), outer skins removed, washed and chopped

3 tomatillos ( Mexican green tomatoes ) , outer skins removed , washed and chopped

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

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Input: 1/2 cup blanched almonds


Input: 4 scallions, trimmed of most of the green portion and chopped

4 scallions , trimmed of most of the green portion and chopped

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Input: 1 clove garlic, peeled and minced

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Input: 1/4 cup sugar


Input: 3 pounds cucumbers, peeled, seeded and chopped

3 pounds cucumbers , peeled , seeded and chopped

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Input: 2 large cucumbers


Input: 3 tablespoons chives, sliced thin

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Input: 2 canned, imported jalapeno peppers

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Input: 2 packets plus 1 teaspoon plain gelatin

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Input: 10 pink peppercorns


Input: 6 1/2 tablespoons fresh lime juice


Input: 2 pounds Kirby cucumbers, peeled, seeded and sliced lengthwise in paper-thin strips

2 pounds Kirby cucumbers , peeled , seeded and sliced lengthwise in paper-thin strips

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

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Input: 9 baby shrimp


Input: 1 tablespoon kosher salt


Input: 2 teaspoons celery seed


Input: 1 tablespoon sesame seeds, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 teaspoons sugar


Input: 6 lemon slices


Input: 1 1/2 pounds Kirby cucumbers, sliced paper thin

1$1/2 pounds Kirby cucumbers , sliced paper thin

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

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Input: 2 1/4 tablespoons salt


Input: 1/4 cup fuero wakame (dried green seaweed strips), reconstituted in 1 cup water

1/4 cup fuero wakame ( dried green seaweed strips ) , reconstituted in 1 cup water

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

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Input: 1/2 cup Sunomono Su Konbudasi (vinegar-and-kelp sauce; see note)

1/2 cup Sunomono Su Konbudasi ( vinegar-and-kelp sauce; see note )

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

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Input: 1/2 teaspoon ground cumin


Input: 1 1/2 cups finely chopped sweet pepper, preferably green

1$1/2 cups finely chopped sweet pepper , preferably green

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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Input: 1 teaspoon finely minced garlic


Input: 1 tablespoon butter


Input: 1/2 cup finely chopped onion


Input: 1 egg, lightly beaten


Input: 2 tablespoons lukewarm water


Input: 6 tablespoons melted butter


Input: 1/4 cup dry red wine


Input: 1/4 cup rich beef broth


Input: 2 tablespoons Cognac, optional


Input: 2 tablespoons finely chopped parsley


Input: 2 skinless, boneless chicken breasts, about 1 3/4 pounds total weight

2 skinless , boneless chicken breasts , about 1$3/4 pounds total weight

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Input: 4 large ears of corn


Input: 4 lemon wedges


Input: 2 tablespoons finely chopped chives


Input: 3 to 4 tablespoons corn, peanut or vegetable oil, approximately

3 to 4 tablespoons corn , peanut or vegetable oil , approximately

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

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Input: 1 1/2 cups fine fresh bread crumbs

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 2 tablespoons finely chopped shallots


Input: 4 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons butter


Input: 3 tablespoons finely chopped shallots


Input: 1/2 cup dry white wine


Input: 1/2 cup heavy cream


Input: 1/3 cup rich chicken broth


Input: 4 filet mignons, each about 1 1/2 inches thick, about 1 1/4 pounds

4 filet mignons , each about 1$1/2 inches thick , about 1$1/4 pounds

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste


Input: 3/4 cup dried morels, about 1 ounce

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

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Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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Input: Salt to taste if desired

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


Input: 8 skinless, boneless halved chicken breasts, about 1/4 pound each

8 skinless , boneless halved chicken breasts , about 1/4 pound each

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Input: 1 cup dried morels, about 1 1/4 ounces

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Input: 2 cups yellow cornmeal, preferably stoneground (see note)

2 cups yellow cornmeal , preferably stoneground ( see note )

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Input: 6 3/4 cups cold water


Input: Salt to taste if desired

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


Input: 2 tablespoons finely chopped shallots


Input: 1 tablespoon finely chopped parsley


Input: Juice of 1/2 lemon


Input: 2 tablespoons fine fresh bread crumbs

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Input: Freshly ground pepper to taste

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


Input: 1/4 cup corn, peanut or vegetable oil

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Input: Salt to taste if desired

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


Input: 1 teaspoon finely minced garlic


Input: 1 tablespoon finely chopped parsley


Input: 8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest and other firm, round-shaped caps might be used, about 1/2 pound

8 mushrooms , preferably cepes , although shiitake , porcini , Black Forest and other firm , round-shaped caps might be used , about 1/2 pound

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

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


Input: 2 tablespoons fine fresh bread crumbs

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1/4 cup olive oil


Input: Freshly ground pepper to taste

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


Input: 8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest or other firm mushrooms with round-shaped caps can be used, about 1/2 pound

8 mushrooms , preferably cepes , although shiitake , porcini , Black Forest or other firm mushrooms with round-shaped caps can be used , about 1/2 pound

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

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Input: Salt to taste if desired

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


Input: 8 to 12 fresh porcini or other flat-capped mushrooms such as shiitake, Lundy's yellow, cepes or Black Forest, about 1 pound

8 to 12 fresh porcini or other flat-capped mushrooms such as shiitake , Lundy's yellow , cepes or Black Forest , about 1 pound

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

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Input: 2 teaspoons finely minced garlic


Input: 2 teaspoons dried oregano


Input: 4 tablespoons olive oil


Input: 1 pound spaghetti or spaghettini, cooked according to taste

1 pound spaghetti or spaghettini , cooked according to taste

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

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Input: Grated Parmesan cheese


Input: Polenta made from two cups of cornmeal (see recipe)

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

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Input: 3 tablespoons chopped parsley


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 4 bunches enokitake mushrooms, cooked in foil (see recipe)

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

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Input: 1 cup freshly grated Parmesan cheese

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

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Input: 3 tablespoons melted butter


Input: 1/2 pound thinly sliced wild mushrooms such as shiitake, porcini, Black Forest or cepes

1/2 pound thinly sliced wild mushrooms such as shiitake , porcini , Black Forest or cepes

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

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Input: 1/2 teaspoon dried hot pepper flakes

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1 tablespoon finely minced garlic


Input: 1/4 cup olive oil


Input: 1 3/4 pounds red ripe tomatoes, peeled, seeded and chopped, about 3 cups, or use 3 cups canned imported tomatoes

1$3/4 pounds red ripe tomatoes , peeled , seeded and chopped , about 3 cups , or use 3 cups canned imported tomatoes

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

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Input: 2 tablespoons olive oil


Input: 1 tablespoon finely chopped garlic


Input: 2 teaspoons dried oregano


Input: 1 tablespoon chopped fresh basil or half the amount dried

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

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Input: 4 sprigs fresh dill


Input: 2 thin slices lemon, seeds removed

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

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Input: 6 cups canned Italian plum tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 2 tablespoons butter


Input: 4 bunches enokitake mushrooms


Input: Freshly ground pepper to taste

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


Input: 1/4 cup heavy cream


Input: 1 shallot, finely minced


Input: 1 teaspoon olive oil


Input: Sauce forestiere (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 pound morels, rinsed well, drained and patted dry

1/4 pound morels , rinsed well , drained and patted dry

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

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Input: 2 tablespoons butter


Input: 2 tablepoons finely chopped shallots


Input: 2 tablespoons Madeira wine


Input: 1/2 cup bread crumbs


Input: 3 tablespoons chopped parsley


Input: 1 clove garlic, finely minced

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Input: 4 tablespoons butter plus butter for greasing a baking dish

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

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 2 racks of lamb, about 2 1/2 pounds combined weight

2 racks of lamb , about 2$1/2 pounds combined weight

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon cayenne pepper


Input: 3/4 cup heavy cream


Input: 1 tablespoon butter


Input: 1/2 cup sour cream


Input: 1/4 pound wild mushrooms such as Black Forest, cepes or porcini

1/4 pound wild mushrooms such as Black Forest , cepes or porcini

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

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

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


Input: 1/4 pound fresh mushrooms


Input: Salt to taste if desired

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


Input: 1 tablespoon finely chopped dill


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped chives


Input: 3 tablespoons butter


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon rose water


Input: 1 teaspoon vanilla extract


Input: Salt


Input: 1 cup dashi or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup soy sauce


Input: 2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water

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

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

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


Input: 8 ounces soba noodles


Input: Finely grated or minced ginger,

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Minced scallions or toasted sesame seeds for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 large fresh shiitake mushrooms


Input: 3 tablespoons light soy sauce


Input: 3 tablespoons lemon juice


Input: 2 teaspoons mirin (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons finely chopped scallions


Input: 1/4 teaspoon Japanese powdered chili mixture (hichimi togarashi) or more to taste

1/4 teaspoon Japanese powdered chili mixture ( hichimi togarashi ) or more to taste

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

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


Input: 1 pound wild mushrooms such as pleurotes, cepes, porcini, shiitake or Black Forest, cut into bite-size pieces

1 pound wild mushrooms such as pleurotes , cepes , porcini , shiitake or Black Forest , cut into bite-size pieces

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

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

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


Input: 3/4 teaspoon grated nutmeg


Input: 1 teaspoon cardamom powder


Input: 7 tablespoons sugar


Input: 2 baking potatoes, peeled and cut into large chunks

2 baking potatoes , peeled and cut into large chunks

B-QTY B-NAME I-NAME O 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 medium tomato, chopped, or 1/2 cup canned chopped tomatoes

1 medium tomato , chopped , or 1/2 cup canned chopped tomatoes

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

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

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


Input: Chopped cilantro for garnish


Input: 13 1/2-inch piece peeled ginger root, thinly sliced

13$1/2-inch piece peeled ginger root , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 garlic cloves, sliced


Input: 1 tablespoon canola or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 11 slices white bread


Input: 1 cup melted butter


Input: 3/4 cup diced mixed fruit


Input: 1 1/2 tablespoons whole charoli nuts or finely chopped pistachios

1$1/2 tablespoons whole charoli nuts or finely chopped pistachios

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 15 almonds, skins on, very finely chopped

15 almonds , skins on , very finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-ounce can sweetened condensed milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs


Input: 2 12-ounce cans evaporated milk

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


Input: 1 1/2 tablespoons Ginger-Garlic Paste (see recipe)

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground turmeric


Input: 1 pound boneless leg of lamb, trimmed and cut into 3/4-inch chunks

1 pound boneless leg of lamb , trimmed and cut into 3/4-inch chunks

B-QTY B-UNIT 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 NoCAP

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


Input: 1 tablespoon ground cumin


Input: 1 1/2 tablespoons ground coriander


Input: 2 small onions, diced

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


Input: 3 whole cloves


Input: 1 to 3 large dried red chilies (depending on heat), in pieces

1 to 3 large dried red chilies ( depending on heat ) , in pieces

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

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

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


Input: 2 black cardamom pods, or 2 more green cardamom pods

2 black cardamom pods , or 2 more green cardamom pods

B-QTY B-NAME I-NAME I-NAME O B-COMMENT B-QTY I-COMMENT I-COMMENT B-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: 4 green cardamom pods


Input: 3 small pieces Cassia bark (also known as Indian cinnamon) or 3/4-inch piece cinnamon stick

3 small pieces Cassia bark ( also known as Indian cinnamon ) or 3/4-inch piece cinnamon stick

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

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

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


Input: 2 tablespoons canola or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 2 tablespoons minced fresh basil


Input: 2 tablespoons chopped pitted black olives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe tomatoes, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced hot red chili

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound penne


Input: 1 tablespoon finely chopped fresh Italian parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated Italian Parmesan cheese

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


Input: 1/2 pound thin spaghetti


Input: Salt


Input: 1 6 1/2-ounce can Italian canned tuna in oil

1 6$1/2-ounce can Italian canned tuna in oil

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ripe plum tomatoes, finely chopped

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: 2 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 large onion, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large cloves garlic, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces pancetta, diced (slab bacon can be substituted)

2 ounces pancetta , diced ( slab bacon can be substituted )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup finely slivered fresh basil leaves

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 tablespoon extra-virgin olive oil


Input: 3 large cloves garlic, sliced very thin

3 large cloves garlic , sliced very thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons drained capers


Input: 8 ounces firm tofu, in 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon hot red pepper flakes, or to taste

1 teaspoon hot red pepper flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 3 to 4 medium-large ripe tomatoes, about 2 pounds

3 to 4 medium-large ripe tomatoes , about 2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 12 ounces linguine


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 1/2 teaspoons fresh thyme leaves


Input: 1 1/2 cups well-seasoned beef or chicken stock

1$1/2 cups well-seasoned beef or chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups diced mushrooms, preferably shiitake

2 cups diced mushrooms , preferably shiitake

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg white


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

1 cup whole or coarse grain buckwheat groats ( kasha )

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-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: 1/2 teaspoon Chinese 5-spice powder


Input: 1/2 cup beef broth


Input: 1/2 cup sugar


Input: 1 tablespoon chopped fresh ginger


Input: 1/2 cup red wine vinegar


Input: 1 cup dried cranberries


Input: 1 teaspoon whole black peppercorns, crushed

1 teaspoon whole black peppercorns , crushed

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: 2 bay leaves


Input: Juice of 1 lemon


Input: 2 tablespoons extra-virgin 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: 1 loin rack of venison, 4 to 5 pounds, with the bones cracked to permit easy carving

1 loin rack of venison , 4 to 5 pounds , with the bones cracked to permit easy carving

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

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


Input: 2 cloves garlic, crushed


Input: 2 tablespoons chopped cilantro


Input: 2 cups dry red wine


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 cups lowfat milk


Input: 2 cups fresh corn kernels


Input: 1/4 teaspoon cayenne pepper


Input: 1 pound boiling potatoes, peeled and diced

1 pound boiling potatoes , peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cumin


Input: 1 cup finely chopped onion


Input: 1/2 cup finely chopped sweet red pepper

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: 2 tablespoons finely minced dill


Input: 1 tablespoon unsalted butter


Input: 1/2 cup sour cream


Input: 1 tablespoon flour


Input: 1 cup croutons made from stale French bread, crusts removed

1 cup croutons made from stale French bread , crusts removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 hard-boiled eggs, shelled and coarsely chopped

4 hard-boiled eggs , shelled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups slivered fresh sorrel (about one pound)

2$1/2 cups slivered fresh sorrel ( about one pound )

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup rice


Input: 2 tablespoons butter


Input: 2 dried Polish mushrooms, or 1/2 ounce dried Italian porcini

2 dried Polish mushrooms , or 1/2 ounce dried Italian porcini

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 10 1/2 cups water


Input: Vegetables for stock (see note)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon plus 1 teaspoon salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1 1/2 pounds meaty soup bones


Input: 2 tablespoons cooking oil


Input: 1/4 cup or more all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups chicken or beef broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Polish dried mushrooms, or 1/2 ounce Italian dried porcini

2 Polish dried mushrooms , or 1/2 ounce Italian dried porcini

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size onions, peeled, halved and very thinly sliced

2 medium-size onions , peeled , halved and very thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 thin slices rump or round steak, about 4 ounces each

6 thin slices rump or round steak , about 4 ounces each

B-QTY B-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

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


Input: 1 four-inch piece of stale French bread, crust removed

1 four-inch piece of stale French bread , crust removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Polish-style dill pickle


Input: 3 thick slices of slab bacon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 hard-cooked eggs, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup thinly sliced scallions, including some green

1/2 cup thinly sliced scallions , including some green

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium cucumbers, peeled, seeded and diced

2 medium cucumbers , peeled , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons finely chopped fresh dill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped fresh fennel leaves or 1 teaspoon pulverized fennel seed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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 pound cooked shelled shrimp, cut in 1/2-inch slices

1/2 pound cooked shelled shrimp , cut in 1/2-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sauerkraut juice (from a bag or can of sauerkraut

1/2 cup sauerkraut juice ( from a bag or can of sauerkraut

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


Input: 2 cloves garlic, chopped


Input: Salt and freshly ground white or black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lime


Input: 1/2 teaspoon cumin


Input: 1/2 teaspoon fine sea salt


Input: 2 tablespoons lightly toasted pine nuts or roughly chopped walnuts or salted green pistachios (optional, for garnish)

2 tablespoons lightly toasted pine nuts or roughly chopped walnuts or salted green pistachios ( optional , for garnish )

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

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

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

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


Input: 5 cups buttermilk


Input: 2 cups sour cream


Input: 2 cups low-fat yogurt


Input: 1 medium to large cucumber, peeled, seeded and chopped

1 medium to large cucumber , peeled , seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup spearmint leaves, washed and dried

1/2 cup spearmint leaves , washed and dried

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 tomato salsa or 3/4 cup chopped watercress leaves and plum tomatoes, for garnis

1 cup tomato salsa or 3/4 cup chopped watercress leaves and plum tomatoes , for garnis

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

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

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


Input: 1 1/2 to 3 cups vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fine sea salt to taste

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


Input: Dash Tabasco, or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 1 cup low-fat or nonfat yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup blanched almonds


Input: 2 cloves garlic, peeled and halved

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: 3 slices French or Italian bread, crusts removed

3 slices French or Italian bread , crusts removed

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup water


Input: 4 cups cold chicken or vegetable stock, or water

4 cups cold chicken or vegetable stock , or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fruity olive oil


Input: 3 tablespoons white wine vinegar


Input: 1/2 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup seedless green grapes, halved

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: 1/2 cup lightly toasted croutons


Input: 2 medium, ripe avocados, preferably Haas

2 medium , ripe avocados , preferably Haas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons snipped fresh chives


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: Lime slices for garnish


Input: 1/3 cup fresh lime juice, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped fresh dill


Input: 3 scallions, green and white parts sliced thin

3 scallions , green and white parts sliced thin

B-QTY B-NAME O 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: 1 large cucumber, peeled, seeded and coarsely chopped

1 large cucumber , peeled , seeded and coarsely chopped

B-QTY B-COMMENT B-NAME O I-COMMENT O 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 cups chicken stock


Input: 1 1/4-ounce envelope unflavored gelatin


Input: 1/4 cup cool water


Input: Candied orange peel or biscotti, for optional garnish

Candied orange peel or biscotti , for optional garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sorbet (lemon or raspberry) or vanilla ice cream or sliced fresh fruit (peaches, plums or nectarines), for serving

Sorbet ( lemon or raspberry ) or vanilla ice cream or sliced fresh fruit ( peaches , plums or nectarines ) , for serving

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

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

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

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


Input: 8 cups white zinfandel, or 6 cups zinfandel and 2 cups water

8 cups white zinfandel , or 6 cups zinfandel and 2 cups water

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT B-UNIT B-NAME I-COMMENT I-COMMENT B-UNIT 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 cup minced onion


Input: 6 ounces candied orange peel or slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 vanilla bean


Input: 4 pounds Bing cherries, washed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: thin orange slices, halved cherry tomatoes, sprigs of mint or basil

thin orange slices , halved cherry tomatoes , sprigs of mint or basil

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

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons thinly sliced mint or basil leaves

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: 3/4 cup fresh orange juice


Input: 1 cup chicken or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


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: 2 tablespoons toasted sesame seeds


Input: 2 pounds ripe tomatoes or 2 1/2 cups canned plum tomatoes with their juices

2 pounds ripe tomatoes or 2$1/2 cups canned plum tomatoes with their juices

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

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

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


Input: 1 tablespoon olive oil


Input: 2 tablespoons soy sauce


Input: Juice from 1/2 lemon


Input: 1 pound fresh green beans, washed, ends trimmed

1 pound fresh green beans , washed , ends trimmed

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O 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 can (2 8/10 ounces) french-fried onions

1 can ( 2$8/10 ounces ) french-fried onions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 9-ounce packages frozen french-cut green beans, defrosted, cooked and drained

2 9-ounce packages frozen french-cut green beans , defrosted , cooked and drained

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

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

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


Input: 1 can (10 ounces) Campbell's condensed cream of mushroom soup

1 can ( 10 ounces ) Campbell's condensed cream of mushroom soup

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

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

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


Input: 1 teaspoon soy sauce


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 cup milk


Input: 2 tablespoons balsamic vinegar


Input: 1 pound linguine


Input: 3/4 cup oil-cured black olives, pitted and roughly chopped

3/4 cup oil-cured black olives , pitted and roughly chopped

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 teaspoons fresh rosemary, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced


Input: 3 anchovy fillets, minced


Input: 1/4 teaspoon chili pepper flakes


Input: 4 plum tomatoes, chopped


Input: 2 8-to-10-ounce fresh tuna steaks


Input: 1/2 teaspoon freshly ground black pepper, plus more to taste

1/2 teaspoon freshly ground black pepper , plus more to taste

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 1 1/2 cups potato chips, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sharp Cheddar cheese, grated

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper to taste


Input: 1/2 teaspoon garlic powder


Input: 2 tablespoons flat parsley, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: Salt and freshly ground black pepper to taste

O B-NAME I-NAME I-NAME I-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 pound penne


Input: 1/2 cup pine nuts, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fusilli


Input: 2 medium onions, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup celery, chopped


Input: 3 6-ounce cans of oil-packed tuna, drained

3 6-ounce cans of oil-packed tuna , drained

O O 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: 1/3 cup prepared horseradish


Input: 1/3 cup canned or fresh mushrooms, chopped

1/3 cup canned or fresh mushrooms , chopped

O 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 cans (10 ounces each) of condensed cream of celery or cream of mushroom soup

2 cans ( 10 ounces each ) of condensed cream of celery or cream of mushroom soup

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

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

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


Input: 4 scallions, trimmed and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tomatoes, chopped


Input: 1/3 cup packed basil leaves, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh ricotta cheese


Input: 1 tablespoon salted butter


Input: 1/2 cup toasted bread crumbs


Input: 4 cups of fresh spinach, well rinsed and tough stems removed

4 cups of fresh spinach , well rinsed and tough stems removed

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

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

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


Input: 1/2 pound elbow macaroni, cooked until soft and drained

1/2 pound elbow macaroni , cooked until soft and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

O B-NAME I-NAME I-NAME I-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 sharp Cheddar cheese, grated

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups Colby cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon cayenne pepper


Input: 1 bay leaf


Input: 1/4 teaspoon sweet paprika


Input: 2 1/2 cups whole milk


Input: 1/2 medium onion, minced


Input: 2 tablespoons all-purpose flour


Input: 2 tablespoons unsalted butter


Input: 1/2 cup heavy cream


Input: 16 amaretti (Italian almond cookies)

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 tablespoons butter, room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 teaspoons brown sugar


Input: 1/4 pint heavy cream, lightly whipped

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 hard Bosc pears


Input: 3 tablespoons sugar


Input: dash cinnamon


Input: 6 pears


Input: About one-half bottle dry red wine

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vinegar


Input: Lemon juice


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: Thyme


Input: Lemon peel


Input: 1 pound string beans, trimmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 strips thick-cut bacon


Input: 1/2 cup water


Input: 1/2 cup unsulfured molasses


Input: 1/2 cup honey


Input: 1/4 cup tomato paste


Input: 2 tablespoons coarsely chopped garlic


Input: 2 bay leaves


Input: 2 tablespoons ground cumin


Input: 1 teaspoon cracked black pepper


Input: 1 1/2 teaspoons crushed red pepper flakes

1$1/2 teaspoons crushed red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups water


Input: 1 1/3 cups cider vinegar


Input: Salt, to taste


Input: 1/2 cup sugar


Input: 3 tablespoons unsweetened cocoa powder


Input: 2 1/2 tablespoons cornstarch


Input: Pinch of salt


Input: 1 large egg plus 2 yolks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups milk


Input: 4 ounces best-quality semisweet chocolate, chopped

4 ounces best-quality semisweet chocolate , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1 teaspoon instant espresso powder


Input: 1 teaspoon vanilla extract


Input: 6 pears


Input: 8 soft rolls or slices of white bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 28 ounce cans Italian plum tomatoes, chopped, with their juices

2 28 ounce cans Italian plum tomatoes , chopped , with their juices

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

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

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


Input: 4 pounds pork butt


Input: 1 tablespoon snipped fresh chives


Input: 3 tablespoons mayonnaise


Input: Paprika, for garnish


Input: Whole fresh chives, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 to 6 cups barbecue sauce

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, to taste


Input: 1 teaspoon Dijon mustard


Input: 1 to 2 dashes Tabasco sauce, to taste

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs


Input: 2 1/2 cups canned imported tomatoes


Input: 1 six-ounce can tomato paste

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


Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 1/4 cup finely chopped parsley


Input: 1 teaspoon dried crumbled basil


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups water


Input: 1 tablespoon finely minced garlic


Input: 1/2 cup finely chopped onion


Input: 2 tablespoons olive oil


Input: 2 tablespoons finely chopped onions


Input: 1/4 teaspoon turmeric


Input: 1/4 teaspoon ground coriander


Input: 1 cup diced eggplant cut into 1/4-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon butter


Input: 1 cup water


Input: 1 cup precooked couscous


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 tablespoons fresh lemon juice


Input: 4 tablespoons coarsely chopped fresh basil or parsley

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: 1 tablespoon olive oil


Input: 1 tablespoon finely chopped shallots or scallions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs fresh thyme or 1/2 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

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Input: 2 tablespoons Ricard or Pernod liquor

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

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Input: 1 1/4 pounds sea scallops; if too large, cut them in slices

1$1/4 pounds sea scallops; if too large , cut them in slices

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

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Input: 1 teaspoon finely chopped garlic


Input: 3 tablespoons all-purpose flour


Input: 2 6- 8-ounce yellowtail snapper, grouper or other snapper fillets

2 6- 8-ounce yellowtail snapper , grouper or other snapper fillets

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

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Input: 2 tablespoons olive oil


Input: 2 tablespoons butter


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

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

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

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Input: 1 cup sliced zucchini, cut into 1/8-inch slices

1 cup sliced zucchini , cut into 1/8-inch slices

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

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Input: 1/4 teaspoon Tabasco


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: salt and pepper to taste

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


Input: 1 tablespoon lime juice


Input: 1/4 cup whipping cream


Input: 5 tablespoons cold butter


Input: 1 tablespoon lemon juice


Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: 1/2 sweet onion, chopped fine

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

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Input: 1/2 red bell pepper, finely diced

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

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Input: 1 small bunch cilantro, chopped medium fine

1 small bunch cilantro , chopped medium fine

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

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Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: 6 chickens, 3 to 4 weeks old, weighing about 1 1/2 to 2 pounds each

6 chickens , 3 to 4 weeks old , weighing about 1$1/2 to 2 pounds each

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

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Input: 1/2 cup dry white wine


Input: 1/2 cup vegetable oil


Input: 1 jalapeño pepper, seeded and chopped fine

1 jalapeño pepper , seeded and chopped fine

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

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Input: 1 tablespoon extra-virgin olive oil or 1 tablespoon butter

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

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Input: 8 ears of fresh, ripe, sweet corn

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

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Input: 1 cup Mexican sour cream or more to taste

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

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Input: 4 ounces cotija grated on the fine side of a 4-sided grater (about 1 1/2 cups) or more to taste

4 ounces cotija grated on the fine side of a 4-sided grater ( about 1$1/2 cups ) or more to taste

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 6 ears of fresh, ripe sweet corn (corn should be eaten on the day it is picked)

6 ears of fresh , ripe sweet corn ( corn should be eaten on the day it is picked )

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

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

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Input: 1/4 pound baked ham, cut into 1/2-inch pieces

1/4 pound baked ham , cut into 1/2-inch pieces

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

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Input: Salt to taste


Input: Sour cream and cilantro sprigs, for garnish

Sour cream and cilantro sprigs , for garnish

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

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Input: 2 teaspoons low-sodium soy sauce


Input: 1 1/2 teaspoons dried oregano


Input: 1/8 teaspoon lemon-pepper seasoning


Input: 1 clove garlic, minced


Input: 6 cups chicken stock, approximately

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Input: 4 tablespoons olive oil


Input: 1 cup minced yellow onion


Input: 1 plum tomato, chopped


Input: 1/2 cup minced green bell pepper

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

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Input: 1/4 cup chopped cilantro


Input: 1 tablespoon balsamic vinegar


Input: 1 tablespoon sugar


Input: 1 pound dried black beans, washed and picked over

1 pound dried black beans , washed and picked over

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

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Input: 1/4 cup finely chopped parsley


Input: Freshly ground pepper to taste

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


Input: 1/4 cup olive oil


Input: 2 tablespoons red-wine vinegar


Input: 1 tablespoon imported mustard


Input: 1 small red onion, peeled

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

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Input: 3/4 pound snow peas


Input: Salt to taste if desired

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


Input: 2 sweet red peppers, about 3/4 pound

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

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Input: Freshly grated Parmesan cheese


Input: 1 egg, well beaten


Input: 3 quarts water


Input: 1/2 cup heavy cream


Input: 3/4 pound fine egg noodles


Input: 2/3 cup finely chopped onion


Input: 12 leaves fresh basil


Input: Black pepper to taste


Input: 2 tablespoons extra virgin olive oil

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1 tablespoon finely minced garlic


Input: 1/4 cup olive oil


Input: 1 1/2 cups fresh or frozen peas

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

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Input: 1/2 pound fresh mushrooms


Input: 2 red ripe tomatoes, about 3/4 pound

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

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Input: 1/2 pound thinly sliced ham


Input: 1 tablespoon minced chervil


Input: 1 teaspoon grated lemon zest


Input: 1/2 pound boneless, skinless smoked trout, in small chunks

1/2 pound boneless , skinless smoked trout , in small chunks

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

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Input: Salt and freshly ground white pepper

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

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Input: 1/2 cup dry white wine, preferably verdejo

1/2 cup dry white wine , preferably verdejo

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

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Input: About 4 cups warm chicken stock

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

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Input: 1 cup risotto rice, preferably Vialone Nano

1 cup risotto rice , preferably Vialone Nano

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

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Input: 3 cloves garlic, minced


Input: 1/2 cup finely chopped fennel bulb

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

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Input: Onion, enough for 3 tablespoons chopped

Onion , enough for 3 tablespoons chopped

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

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Input: Yellow or red pepper, enough for 2 tablespoons chopped

Yellow or red pepper , enough for 2 tablespoons chopped

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

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Input: 1 mango


Input: 8 ounces mango nonfat yogurt


Input: 1 teaspoon caraway seeds


Input: 2 tablespoons cider vinegar


Input: 1/4 teaspoon dry mustard


Input: 1/8 teaspoon salt (optional)

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Input: 2 slices crusty bread


Input: 8 ounces whole red or green cabbage or 7 ounces shredded cabbage (3 cups)

8 ounces whole red or green cabbage or 7 ounces shredded cabbage ( 3 cups )

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

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


Input: 1 medium carrot


Input: 2 teaspoons canola oil


Input: 1 tablespoon flour


Input: Cayenne to taste


Input: 1/4 cup sugar


Input: 1/2 cup cherimoya puree


Input: 2 cups cherimoya chunks


Input: 10 ounces catfish fillet


Input: 1/2 cup buttermilk


Input: 2 tablespoons cornmeal


Input: Salt and freshly ground pepper

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


Input: 1/2 teaspoon vanilla


Input: 1 cup heavy cream


Input: 1 cup sour cream


Input: 2 tablespoons orange juice


Input: 2 teaspoons lemon juice


Input: 4 teaspoons grated orange rind


Input: 1/2 cup frozen peas


Input: 2 tablespoons flour


Input: 1/2 teaspoon dry mustard, or as desired

1/2 teaspoon dry mustard , or as desired

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

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Input: 1 1/4 cups milk or half-and-half


Input: 1/8 teaspoon freshly grated nutmeg


Input: 3 1/2 cups rich chicken broth


Input: 3/4 pound thinly sliced mushrooms (about 4 cups)

3/4 pound thinly sliced mushrooms ( about 4 cups )

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

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Input: Juice of half a lemon


Input: 2 tablespoons finely chopped shallots


Input: 1 1/2 cups heavy cream


Input: 5 tablespoons butter


Input: 5 tablespoons flour


Input: 3 cups cooked chicken, cut into cubes

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

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Input: 2 tablespoons finely grated Parmesan cheese

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

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Input: 1/4 cup melted butter (optional)

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

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Input: Juice of half a lemon (optional)

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

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Input: 1 1/2 cups raw wild rice


Input: 1/2 cup finely chopped onion


Input: 8 fillets of flounder or sole, about two and one-quarter pounds total weight

8 fillets of flounder or sole , about two and one-quarter pounds total weight

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

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Input: Dash of cayenne pepper


Input: 1/2 cup finely chopped parsley


Input: 1 egg, lightly beaten


Input: 1/2 cup heavy cream


Input: 1/2 cup plus 2 tablespoons fine fresh bread crumbs

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

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Input: 1/3 cup finely chopped scallions


Input: 1/2 pint (1 cup) shucked oysters

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

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Input: 1/2 cup finely chopped celery


Input: 6 tablespoons butter


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: Salt and pepper to taste

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


Input: 1/2 teaspoon salt, or to taste

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

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Input: 1/2 cup raw wild rice, cooked according to the recipe on this page

1/2 cup raw wild rice , cooked according to the recipe on this page

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

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Input: 1/2 teaspoon Worcestershire sauce, or as desired

1/2 teaspoon Worcestershire sauce , or as desired

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

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Input: 4 tablespoons butter


Input: Juice of 1/2 lemon


Input: 1 pound fresh shrimp


Input: 1/4 cup dry white wine


Input: 1/4 cup heavy cream


Input: 1/2 cup water


Input: 2 tablespoons flour


Input: 1/4 teaspoon ground ginger


Input: 1/8 teaspoon white pepper


Input: 4 tablespoons clarified butter


Input: 4 tablespoons chopped shallots


Input: 1/4 cup Cognac


Input: 1 cup heavy cream


Input: Salt and pepper as desired

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


Input: 1 pound fresh shrimp


Input: 4 tablespoons clarified butter


Input: 2 cloves garlic (or more if desired), cut into slices

2 cloves garlic ( or more if desired ) , cut into 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: 1/2 cup minced fresh parsley


Input: Black pepper to taste


Input: 1 pound fresh shrimp


Input: 1 egg, beaten


Input: 1 scallion (green and all), chopped

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

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Input: 1 1/2 cups chicken stock


Input: 1/4 teaspoon sugar


Input: 1 tablespoon cornstarch mixed with 2 tablespoons water

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

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Input: 1/2 pound ground pork


Input: 2 tablespoons peanut oil


Input: 1/2 teaspoon salt, or as desired

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

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Input: 1 thin slice ginger, minced

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Input: 2 or 3 cloves garlic, minced

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

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Input: 2 tablespoons Chinese black bean (available in Oriental grocery stores)

2 tablespoons Chinese black bean ( available in Oriental grocery stores )

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

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Input: Oil for deep-frying


Input: 1 pound fresh shrimp


Input: Black pepper as desired


Input: 10 slices slightly stale bread


Input: 1 egg, beaten


Input: 1 teaspoon salt


Input: 1 tablespoon cornstarch


Input: 1 tablespoon dry Sherry


Input: 1 acorn-size piece fresh ginger, minced

1 acorn-size piece fresh ginger , minced

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

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Input: 1 small onion, minced

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


Input: 1/2 teaspoon sugar


Input: 1 pound fresh shrimp


Input: 4 tablespoons butter


Input: Salt and pepper as desired

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


Input: 2 shallots, chopped fine


Input: 1 cup tomato puree


Input: 4 tablespoons clarified butter


Input: 1 pound fresh shrimp


Input: 4 red or green sweet bell peppers

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

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Input: Salt and pepper to taste

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


Input: 4 tablespoons butter


Input: 1/2 teaspoon red pepper flakes, or as desired

1/2 teaspoon red pepper flakes , or as desired

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

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Input: 1 tablespoon dried tarragon, crumbled

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

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Input: 1 cup cilantro leaves


Input: 1 pound fresh shrimp


Input: 2 cloves garlic, minced


Input: 4 tablespoons clarified butter


Input: 2 shallots chopped fine


Input: 1/4 cup Cognac


Input: 1 cup tomato puree


Input: 2 heads lettuce, like bibb or red leaf, washed

2 heads lettuce , like bibb or red leaf , washed

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

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Input: 1 pound peeled, cooked shrimp

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

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Input: 2 papayas (about 1 pound each), peeled, seeded and cut into 3/4-inch cubes

2 papayas ( about 1 pound each ) , peeled , seeded and cut into 3/4-inch cubes

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

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


Input: 3 cups drained, rinsed, cooked or canned black beans (optional)

3 cups drained , rinsed , cooked or canned black beans ( optional )

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


Input: 4 teaspoons minced jalapeno


Input: 4 cups cooked white rice


Input: 4 large oranges


Input: 4 teaspoons olive oil


Input: 2 pounds asparagus, tough parts of stems broken off, remaining portions peeled and cut into 1-inch lengths

2 pounds asparagus , tough parts of stems broken off , remaining portions peeled and cut into 1-inch lengths

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

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

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


Input: 1 1/2 pounds medium shrimp, peeled and, if desired, deveined, or 1 1/4 pounds cleaned

1$1/2 pounds medium shrimp , peeled and , if desired , deveined , or 1$1/4 pounds cleaned

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

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


Input: 1/2 cup fresh lime juice


Input: 2 tablespoons kosher salt


Input: 2/3 cup dark rum


Input: 1/4 cup brown sugar


Input: 2 tablespoons curry powder (Caribbean, if available)

2 tablespoons curry powder ( Caribbean , if available )

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons unsalted butter


Input: 5 ounces sorrel, leaves only, cut across into thin strips (about 3 cups), or substitute watercress

5 ounces sorrel , leaves only , cut across into thin strips ( about 3 cups ) , or substitute watercress

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

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

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

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


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1 teaspoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few sprigs fresh oregano to yield 2 teaspoons

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or 3 large ripe tomatoes (or more if you wish)

2 or 3 large ripe tomatoes ( or more if you wish )

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

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

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


Input: 3 ears corn


Input: 8 ounces cooked and peeled shrimp

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few sprigs cilantro to yield 2 tablespoons chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons toasted sesame paste


Input: 7 teaspoons reduced-sodium soy sauce


Input: 1 tablespoon dry sherry


Input: 2 tablespoons red-wine vinegar


Input: 1 teaspoon sugar


Input: 8 ounces short pasta, like orecchiette, penne or rigatoni

8 ounces short pasta , like orecchiette , penne or rigatoni

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: Freshly ground black pepper


Input: Watercress for garnish


Input: 1 teaspoon roughly chopped capers


Input: 1 teaspoon grated lemon rind


Input: 1 square of kitchen parchment or aluminum foil, large enough to make a loose packet around the fish fillet

1 square of kitchen parchment or aluminum foil , large enough to make a loose packet around the fish fillet

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

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

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

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


Input: 1 bluefish fillet


Input: Salt, white pepper and cayenne, as desired

Salt , white pepper and cayenne , as desired

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


Input: 1 1/2 cups chopped cooked pasta, or cooked orzo

1$1/2 cups chopped cooked pasta , or cooked orzo

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons heavy cream


Input: 8 tablespoons (1 stick) cold, unsalted regular butter, cut up

8 tablespoons ( 1 stick ) cold , unsalted regular butter , cut up

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

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

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


Input: 2 tablespoons lemon juice


Input: 2 tablespoons chopped shallots or onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN