Input: Juice of 1 lime


Input: 1 3-pound pumpkin, peeled, seeded, cored and cut into 1-inch cubes

1 3-pound pumpkin , peeled , seeded , cored and cut into 1-inch cubes

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

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

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


Input: Pinch of cinnamon


Input: 1 teaspoon ground cumin


Input: 2 teaspoons pure chili powder


Input: 3 cloves garlic, minced


Input: 2 medium onions, chopped

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


Input: 2 tablespoons olive oil


Input: 1/2 cup grated Swiss cheese


Input: 6 to 8 slices French or Italian bread, toasted

6 to 8 slices French or Italian bread , toasted

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP

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: 4 cups well-seasoned chicken stock


Input: 1 3-pound pumpkin


Input: 1 teaspoon sugar


Input: 3 tablespoons butter


Input: 6 cups thinly sliced onions


Input: 1 cup finely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons extra-virgin olive oil


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 tablespoon finely minced garlic


Input: 1 3-pound pumpkin


Input: Fresh dill, optional


Input: 1 pound linguine or fettuccine


Input: Salt and pepper to taste

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


Input: 1/2 pound Nova Scotia salmon, cut into 1-inch pieces

1/2 pound Nova Scotia salmon , cut into 1-inch pieces

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 sun-dried tomatoes (available at specialty food shops) or 2 plum tomatoes, cut in julienne slices

5 sun-dried tomatoes ( available at specialty food shops ) or 2 plum tomatoes , cut in julienne slices

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


Input: 1/2 cup grated Romano cheese


Input: 1/4 cup Cognac or white wine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: 1/2 medium onion, chopped

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


Input: Freshly ground pepper


Input: 4 ounces sweet butter


Input: 3 tablespoons light, fruity olive oil

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 teaspoons Dijon mustard


Input: 1 tablespoon raspberry vinegar


Input: 1 large shallot, minced

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


Input: 1/4 cup pignoli nuts, lightly toasted

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: 1/4 pound chevre (goat cheese), preferably aged domestic

1/4 pound chevre ( goat cheese ) , preferably aged domestic

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 cups peanut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound firm, crisp green beans, stems trimmed

1/2 pound firm , crisp green beans , stems trimmed

B-QTY B-UNIT B-COMMENT O I-COMMENT I-COMMENT B-NAME 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 sugar (about 3 to 4 tablespoons or more, if desired)

1$1/2 ounces sugar ( about 3 to 4 tablespoons or more , if desired )

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

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


Input: 6 tablespoons water (to make sugar glaze)

6 tablespoons water ( to make sugar glaze )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 ounces walnuts, preferably freshly shelled

12 ounces walnuts , preferably freshly shelled

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: 4 to 5 cups water


Input: Minced fresh parsley leaves for garnish (optional)

Minced fresh parsley leaves for garnish ( optional )

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


Input: 1 to 1 1/2 pounds shrimp, peeled (deveining is optional)

1 to 1$1/2 pounds shrimp , peeled ( deveining is optional )

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

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


Input: 6 cups shrimp stock, chicken stock, water or a combination

6 cups shrimp stock , chicken stock , water or a combination

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

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

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


Input: 4 thick slices French or Italian bread

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: 8 to 16 medium to large cloves garlic, peeled

8 to 16 medium to large cloves garlic , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh lime juice


Input: 1/2 cup loosely packed, roughly chopped cilantro

1/2 cup loosely packed , roughly chopped cilantro

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 Serrano chilies, finely chopped, or more, to taste

3 Serrano chilies , finely chopped , or more , to taste

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

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

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


Input: 1 garlic clove, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup finely chopped onion


Input: Salt to taste


Input: 1 pound very small new potatoes, rinsed and dried

1 pound very small new potatoes , rinsed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Tortilla chips for serving


Input: 1 ripe Haas avocado


Input: 1 small vine-ripened tomato


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons finely chopped cilantro leaves

1$1/2 teaspoons finely chopped cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon minced Serrano chili, or more, to taste

1/2 teaspoon minced Serrano chili , or more , to taste

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


Input: 1 1/4 teaspoons mashed garlic


Input: 2 tablespoons chopped fresh parsley


Input: 1/2 teaspoon salt


Input: 1/3 cup water


Input: 2 1/2 tablespoons extra-virgin olive oil

2$1/2 tablespoons extra-virgin olive oil


Input: Juice of 1 lemon


Input: 3 small, tender artichokes (see notes)

3 small , tender artichokes ( see notes )

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


Input: 1 1/4 cups coarse fresh bread crumbs, toasted (see notes)

1$1/4 cups coarse fresh bread crumbs , toasted ( see notes )

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

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

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


Input: 2 tablespoons roughly 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: 1/2 pound spaghettini, preferably imported, made of 100 percent durum wheat

1/2 pound spaghettini , preferably imported , made of 100 percent durum wheat

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

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

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


Input: 2 2-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small

2 2-ounce cans flat fillets of anchovy , drained , rinsed , dried and cut small

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

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

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


Input: 2 pinches of red-pepper flakes


Input: 1 garlic clove, peeled and halved

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

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Input: 1/3 cup Sicilian olive oil or substitute a good fruity, green olive oil

1/3 cup Sicilian olive oil or substitute a good fruity , green olive oil

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

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

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


Input: 1 tablespoon chopped fresh Italian flat parsley

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: 1/2 teaspoon pepper


Input: 3/4 teaspoon salt


Input: 1/2 teaspoon fresh oregano or thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon grated lemon rind


Input: 2 1/2 tablespoons lemon juice


Input: 2 tablespoons hot water


Input: 1/3 cup extra-virgin olive oil


Input: Pinches of granulated sugar


Input: 1 small onion, quartered, separated into 1-inch segments

1 small onion , quartered , separated into 1-inch segments

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: 12 imported bay leaves, cut into halves or quarters

12 imported bay leaves , cut into halves or quarters

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon juice to taste


Input: Salt and pepper to taste

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


Input: 1 teaspoon finely chopped parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely grated lemon rind

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons grated pecorino cheese


Input: 3 heaping tablespoons salted capers, rinsed, plumped and drained (see notes)

3 heaping tablespoons salted capers , rinsed , plumped and drained ( see notes )

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


Input: 2 cups grated fresh bread crumbs, preferably Italian semolina

2 cups grated fresh bread crumbs , preferably Italian semolina

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon crushed garlic


Input: 1 tablespoon minced carrot


Input: 1 tablespoon minced onions


Input: 5 tablespoons olive oil


Input: 2 1/4 pounds swordfish, cut into 3/4-inch steaks, untrimmed (see notes)

2$1/4 pounds swordfish , cut into 3/4-inch steaks , untrimmed ( see notes )

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

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

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


Input: 6 or 12 metal or bamboo skewers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound hollow spaghetti, maccheroncini, bucatini or perciatelli

1/2 pound hollow spaghetti , maccheroncini , bucatini or perciatelli

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 2 4-ounce cans boneless sardines packed in olive oil, preferably Italian, French or Portuguese. or 12 fresh sardines (see notes)

2 4-ounce cans boneless sardines packed in olive oil , preferably Italian , French or Portuguese. or 12 fresh sardines ( see notes )

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon powdered fennel seed


Input: 2 tablespoons pine nuts


Input: 7 anchovy fillets, drained, rinsed and cut up

7 anchovy fillets , drained , rinsed and cut up

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onions


Input: 6 tablespoons olive oil


Input: 2 pinches pulverized saffron in 1/4-cup hot water

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 piece sun-dried tomato, cut into small bits, optional

1 piece sun-dried tomato , cut into small bits , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse (kosher) salt

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

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons currants


Input: 2 packed cups mixed greens of fresh fennel fronds, dillweed and a few ground fennel seeds - use 1 bushy bulb fennel top with 1 bunch fresh dillweed - (see notes)

2 packed cups mixed greens of fresh fennel fronds , dillweed and a few ground fennel seeds - use 1 bushy bulb fennel top with 1 bunch fresh dillweed - ( see notes )

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

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

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

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 NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon ground cumin


Input: Freshly ground pepper to taste


Input: Salt to taste if desired


Input: 2 tablespoons butter


Input: 1 tablespoon finely chopped shallots


Input: 2 carrots, about 1/2 pound

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cucumbers, about 1 1/4 pounds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon-style mustard


Input: 1/3 cup heavy cream


Input: 2 tablespoons finely chopped shallots


Input: 2 cups parsley leaves, stems removed, loosely packed

2 cups parsley leaves , stems removed , loosely packed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 flounder fillets, about 1 1/4 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus 1/3 cup dry white wine

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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: Salt to taste if desired

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


Input: Butter for greasing a pan

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


Input: 1 tablespoon chopped parsley


Input: Cayenne pepper


Input: 2 tablespoons butter


Input: 1 cup fresh homemade-type white breadcrumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated nutmeg


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: Herb bouquet (thyme, parsley, bay leaf tied in cheesecloth)

Herb bouquet ( thyme , parsley , bay leaf tied in cheesecloth )

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

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

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


Input: 1 pint milk


Input: 1 small onion, stuck with cloves

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 egg, lightly beaten


Input: 1 fresh sage leaf, chopped

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

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Input: Dash thyme


Input: 1/2 cup milk


Input: 1 cup fresh homemade-type breadcrumbs


Input: 3 cooking apples, peeled, cored and diced

3 cooking apples , peeled , cored and diced

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

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Input: 1 clove garlic, minced


Input: 1 stalk celery, finely chopped

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

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Input: 1 tablespoon butter


Input: 1 large onion, finely chopped

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

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Input: 1 pound pork sausage meat


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 egg, lightly beaten


Input: 2 tablespoons parsley, chopped


Input: 2 stalks celery, minced


Input: 3 shallots, minced


Input: 2 tablespoons butter


Input: 2 cups chicken stock


Input: 2 pounds chestnuts (see note)

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

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Input: Confectioners' sugar


Input: 2 tablespoons unsalted butter


Input: 3/4 cup honey


Input: 3/4 cup granulated sugar


Input: Pinch ground white pepper


Input: 1/4 teaspoon freshly ground nutmeg


Input: 1/4 teaspoon ground cloves


Input: 1/4 teaspoon ground coriander


Input: 1 teaspoon ground cinnamon


Input: 1/2 cup unbleached all-purpose flour


Input: 1 teaspoon grated lemon zest


Input: 1 cup finely chopped citron


Input: 1 cup blanched almonds


Input: 1 cup coarsely chopped candied orange peel

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

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Input: Sea salt


Input: 1 cup whole hazelnuts


Input: 2 teaspoons salt


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


Input: 2 to 3 teaspoons lard, at room temperature

2 to 3 teaspoons lard , at room temperature

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Input: 3 tablespoons plus 1 teaspoon olive oil

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

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Input: 1 cup plus 3 tablespoons warm water

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

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Input: 1 package active dry yeast or 1 small cake fresh yeast

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

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Input: 1/4 cup lime juice


Input: 2 limes


Input: 1/2 cup chopped cilantro leaves for garnish

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

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Input: 1 can (about 11 ounces) coconut milk

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

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Input: 1 teaspoon ground coriander


Input: 1 tablespoon ground cumin


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

1 1-inch piece of ginger , peeled and roughly chopped

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

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Input: 4 large cloves garlic, peeled

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Input: 1 medium onion, peeled and chopped

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

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Input: 2 fresh or dried red chilies, or cayenne to taste

2 fresh or dried red chilies , or cayenne to taste

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

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Input: 1 tablespoon dried shrimp, nam pla or soy sauce

1 tablespoon dried shrimp , nam pla or soy sauce

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

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Input: 1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs

1 3-pound chicken , cut into serving pieces , or 3 pounds chicken thighs

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

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Input: Salt and pepper


Input: 1/4 teaspoon cinnamon


Input: 2 heaping tablespoons brown sugar


Input: 2 tablespoons unsalted butter


Input: 2 very ripe soft bananas, peeled and sliced lengthwise

2 very ripe soft bananas , peeled and sliced lengthwise

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

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Input: 3 teaspoons sugar


Input: 1/2 teaspoon salt


Input: 3 teaspoons baking powder


Input: 1 1/4 cup all-purpose flour


Input: 2 tablespoons vegetable oil


Input: 3 tablespoons butter, melted


Input: 1 cup milk


Input: 2 eggs


Input: 6 tablespoons lemon juice


Input: 1 1/2 cups sugar


Input: 1 vanilla bean, split and scraped

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

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Input: 3/4 cup butter


Input: 3 pounds green apples, like Granny Smith

3 pounds green apples , like Granny Smith

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

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Input: Creme fraiche or sour cream for topping

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

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Input: Creme fraiche or sour cream for topping

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

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Input: 2 tablespoons sugar Caramelized applesauce (see recipe)

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Input: 1 egg


Input: 2 egg yolks


Input: 2 tablespoons water


Input: 1/4 cup sugar


Input: 1 teaspoon ground cinnamon


Input: 5 tablespoons granulated sugar


Input: 6 ounces (3/4 cup) clarified unsalted butter, melted

6 ounces ( 3/4 cup ) clarified unsalted butter , melted

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

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Input: 25 to 28 3/8-inch-thick slices of 3 1/2-inch-diameter French baguette or sourdough bread

25 to 28$3/8-inch-thick slices of 3$1/2-inch-diameter French baguette or sourdough bread

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

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Input: 1 vanilla bean, split and scraped

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

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Input: 1/2 teaspoon grated nutmeg


Input: 1 cinnamon stick


Input: 1 cup heavy cream


Input: 1 cup milk


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: 6 tablespoons olive oil


Input: 1 tablespoon Dijon-style mustard


Input: 1 clove garlic, finely minced

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

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Input: 2 tablespoons tarragon vinegar


Input: 1 red ripe tomato, cored and cut into eighths

1 red ripe tomato , cored and cut into eighths

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

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Input: 1 head Boston lettuce


Input: 1 bunch watercress


Input: 1 teaspoon anchovy paste


Input: 1/2 teaspoon dried hot red pepper flakes

B-QTY B-UNIT B-COMMENT I-COMMENT B-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 1/2 pounds broccoli di rabe


Input: Grated Parmesan cheese


Input: 2 tablespoons butter


Input: 1 pound fresh or frozen cheese tortellini (or an equal amount of another pasta)

1 pound fresh or frozen cheese tortellini ( or an equal amount of another pasta )

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

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Input: 1/2 cup fresh or canned beef broth

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

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Input: 3 cups crushed tomatoes


Input: 1/4 teaspoon dried oregano


Input: 1 tablespoon finely minced garlic


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 pound ground very lean chuck

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

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Input: 1 tablespoon olive oil


Input: 1/2 pound fresh mushrooms


Input: 1 tablespoon superfine sugar


Input: 2 tablespoons rice vinegar


Input: 2 tablespoons Asian sesame oil


Input: 3 tablespoons soy sauce


Input: 2 1/2 to 3 pounds brussels sprouts

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

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Input: 1/3 cup freshly grated Parmesan


Input: 4 large eggs


Input: Salt and freshly ground black pepper

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

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Input: 1/3 cup all-purpose flour


Input: 2 cups whole milk


Input: 4 tablespoons butter


Input: 7 slices bacon, cut crosswise into 1/2-inch pieces

7 slices bacon , cut crosswise into 1/2-inch pieces

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

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Input: 1 cup honey


Input: 10 medium leeks, white and light green parts only, cut into 1/2-inch-thick slices

10 medium leeks , white and light green parts only , cut into 1/2-inch-thick slices

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

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Input: Juice of 1 lemon


Input: 1/3 cup orange juice


Input: 1 cup sugar


Input: Confectioners' sugar or honey syrup (see recipe)

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

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Input: Corn oil or vegetable oil for frying

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

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Input: 3/4 cup pine nuts


Input: 1 egg


Input: 1 teaspoon anise seeds


Input: 2 cups all-purpose flour


Input: 1 cup warm water


Input: 1 teaspoon sugar


Input: 1 package active dry yeast


Input: 1/4 cup white wine


Input: 1 cup golden raisins


Input: Preserves or sour cream


Input: Butter or vegetable oil for frying

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

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Input: 1 teaspoon vanilla extract


Input: 2 tablespoons sugar


Input: 2 tablespoons butter, melted and cooled

2 tablespoons butter , melted and cooled

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

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Input: 4 eggs


Input: 6 tablespoons all-purpose flour


Input: 1 15-ounce container ricotta cheese


Input: Vegetable oil for frying


Input: 1/8 teaspoon cream of tartar


Input: Generous pinch of freshly ground black pepper

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

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Input: Salt to taste


Input: 3 tablespoons all-purpose flour


Input: 3 large eggs, separated

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


Input: 3/4 cup shredded white Cheddar cheese, Swiss cheese or other similar cheese (about 3 ounces)

3/4 cup shredded white Cheddar cheese , Swiss cheese or other similar cheese ( about 3 ounces )

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

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Input: 2 cups cooked brown or white rice

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-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 bread crumbs


Input: Pinch of nutmeg


Input: 1/4 teaspoon grated lemon rind


Input: Juice of 1/2 lemon


Input: 1 egg yolk


Input: 1 egg


Input: 2 cloves garlic, well minced

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

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Input: 1 1/2 cups packed, cooked chopped spinach, very well drained (see note)

1$1/2 cups packed , cooked chopped spinach , very well drained ( see note )

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

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


Input: 1/2 cup chopped onion


Input: 2 tablespoons olive oil plus oil as needed for frying

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: Pinch of ground coriander


Input: Pinch of ground cardamom


Input: 1/4 teaspoon ground nutmeg


Input: 2 eggs


Input: 1/2 cup bread crumbs


Input: 1/2 cup coarsely ground walnuts


Input: 1/2 cup finely chopped onion


Input: 3 tablespoons cooking oil


Input: 2 pounds boiling potatoes, peeled

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

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Input: 1/2 cup cooking oil


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 teaspoon dried thyme


Input: 1/4 cup flour


Input: 1/2 cup finely minced parsley


Input: 2 eggs, lightly beaten


Input: 1 Granny Smith apple, peeled, cored and coarsely shredded

1 Granny Smith apple , peeled , cored and coarsely shredded

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

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Input: 3/4 cup finely shredded celery root

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

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Input: 1 cup shredded onion


Input: 1/2 pound carrots, scraped and shredded

1/2 pound carrots , scraped and shredded

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

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Input: 1 pound Idaho potatoes, scrubbed but unpeeled and shredded

1 pound Idaho potatoes , scrubbed but unpeeled and shredded

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

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Input: Vegetable oil for frying


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: 1/4 cup matzo meal or all-purpose flour

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

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Input: 2 eggs


Input: 1 medium onion


Input: 2 pounds Idaho potatoes, well scrubbed but unpeeled

2 pounds Idaho potatoes , well scrubbed but unpeeled

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

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Input: Fresh mint for garnish


Input: 2 tablespoons toasted fresh grated coconut

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

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Input: 10 teaspoons dark brown sugar


Input: 4 teaspoons dark rum


Input: 1 cup coconut milk, preferably Chaokoh, a Thai brand

1 cup coconut milk , preferably Chaokoh , a Thai brand

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

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Input: 1/4 stick butter


Input: 2 cups milk


Input: 2 teaspoons ground cinnamon


Input: 2 tablespoons ground cardamom


Input: 2 tablespoons flour


Input: 3 medium-size bananas, peeled, cut lengthwise, and halved again crosswise

3 medium-size bananas , peeled , cut lengthwise , and halved again crosswise

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

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Input: 1/2 teaspoon black pepper


Input: 3/4 teaspoon salt


Input: 2 teaspoons whole cumin seeds


Input: 4 tablespoons cider vinegar


Input: 1 cup water


Input: 1 cup grated fresh coconut


Input: 3 tablespoons corn oil


Input: 1 medium-size head of cabbage


Input: 1 medium-size onion


Input: 1 medium-sized onion, sliced

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


Input: 2 large tomatoes, chopped

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


Input: 3 whole chicken breasts with wing bone

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

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Input: 4 tablespoons rum


Input: 4 tablespoons corn oil


Input: 2 tablespoons sugar


Input: 6 tablespoons tomato juice


Input: 1 teaspoon salt


Input: 2 tablespoons Worcestershire sauce


Input: 2 teaspoons black pepper


Input: 2 tablespoons turmeric


Input: 4 tablespoons cider vinegar


Input: 4 teaspoons tamarind concentrate


Input: 5 whole long green chili peppers

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

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Input: 5 tablespoons minced garlic


Input: 1/3 cup roughly chopped fresh ginger

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

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Input: 4 tablespoons olive oil or butter

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

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Input: Shiitake and lotus seed stuffing


Input: 1 12- to 14-pound free-range turkey

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

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Input: 2 star anise


Input: 2 or 3 sprigs fresh thyme

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Input: 1/4 teaspoon fennel seeds


Input: 1/4 teaspoon red pepper flakes


Input: 1 tablespoon coriander seeds


Input: 1 tablespoon black peppercorns


Input: 2 bay leaves


Input: 1 leek, cleaned and diced

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

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Input: 1/4 cup diced celery


Input: 1 large onion, peeled and diced

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Input: 3/4 cup sugar


Input: 1 carrot, peeled and diced

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

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Input: 3/4 cup plus 2 tablespoons kosher salt

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Input: Freshly ground black pepper


Input: 1 1/2 tablespoons fish sauce


Input: 3 teaspoons mushroom powder


Input: 1 cup dried sweet rice flakes, preferably green

1 cup dried sweet rice flakes , preferably green

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

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Input: 3/4 cup chopped water chestnuts


Input: 1 cup chopped onion


Input: 1 cup chopped shallots


Input: Giblets from turkey or chicken, chopped

Giblets from turkey or chicken , chopped

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

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Input: 1/2 cup dried sliced shiitake mushrooms

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

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Input: 3 1/2 cups ground chicken (breast and thigh)

3$1/2 cups ground chicken ( breast and thigh )

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

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Input: 3/4 cup dried lotus seeds


Input: 3 tablespoons sugar


Input: 2 tablespoons vegetable shortening


Input: 2 to 3 pounds smoked ham hocks

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Input: 2 pounds mustard greens, stems removed

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

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Input: Salt


Input: 2 pounds turnip greens, stems removed

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

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Input: 3 tablespoons evaporated milk


Input: Unbaked pie shell, 9 inches (see recipe)

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Input: 2 1/4 teaspoons baking powder


Input: 1 large egg


Input: 1/2 teaspoon vanilla


Input: 3/4 cup sugar


Input: 1 1/4 teaspoons freshly ground nutmeg


Input: 3 medium sweet potatoes, peeled (about 1 3/4 pounds)

3 medium sweet potatoes , peeled ( about 1$3/4 pounds )

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

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Input: 5 tablespoons butter, at room temperature

5 tablespoons butter , at room temperature

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

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Input: 1/3 cup sour cream


Input: 24 oysters, opened and on the half shell

24 oysters , opened and on the half shell

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

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Input: Salt


Input: 2 tablespoons finely chopped cilantro, plus extra for garnish

2 tablespoons finely chopped cilantro , plus extra for garnish

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: 1/2 teaspoon minced garlic


Input: 1 1/2 tablespoons minced white onion


Input: 3/4 cup finely diced fresh Anaheim chilies

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

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Input: Rock salt


Input: 2 medium tomatoes


Input: Salt and freshly ground white pepper

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

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Input: 1/3 cup heavy cream


Input: 2 tablespoons finely chopped Italian parsley

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Input: 1/4 cup minced white onion


Input: 3 tablespoons unsalted butter


Input: 1/4 cup chicken broth, or more if necessary

1/4 cup chicken broth , or more if necessary

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

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Input: 4 medium chayote squash, peeled, pitted, and cut into 1/2-inch dice

4 medium chayote squash , peeled , pitted , and cut into 1/2-inch dice

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

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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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons butter


Input: 1 tablespoon chopped shallots


Input: 12 small white onions, peeled

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Input: 1/4 pound green beans, trimmed and cut into 2-inch lengths

1/4 pound green beans , trimmed and cut into 2-inch lengths

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: 1 large Washington or Idaho potato

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

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Input: 1 white turnip (about 1/4 pound)

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

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Input: 12 baby carrots


Input: 4 tablespoons grated Parmesan cheese


Input: 4 tablespoons coarsely chopped fresh basil

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Input: 3/4 pound dry pasta, like ziti, fusilli, shells or rigatoni

3/4 pound dry pasta , like ziti , fusilli , shells or rigatoni

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Input: 1 pound eggplant


Input: 1/2 pound zucchini


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: 1/8 teaspoon red pepper flakes (optional)

1/8 teaspoon red pepper flakes ( optional )

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Input: 2 tablespoons dried oregano


Input: 4 tablespoons chopped fresh Italian parsley

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

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Input: 1 28-ounce can crushed tomatoes


Input: 1 tablespoon finely chopped garlic


Input: 4 tablespoons olive oil


Input: Pinch salt


Input: 1/2 teaspoon cinnamon


Input: 3/4 cup maple syrup or sugar

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Input: 4 eggs


Input: 2 cups half-and-half


Input: 6 cups white bread, cut or torn into 1-inch chunks

6 cups white bread , cut or torn into 1-inch chunks

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

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Input: 4 tablespoons butter


Input: 1 cup sliced shiitake mushroom caps

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

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Input: 2 ounces grated Parmesan


Input: 4 ounces freshly grated semisoft cheese, like Emmenthal

4 ounces freshly grated semisoft cheese , like Emmenthal

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Input: Salt and fresh black pepper


Input: 4 eggs


Input: 2 cups milk


Input: 6 cups dense white bread, cut or torn into 1-inch chunks

6 cups dense white bread , cut or torn into 1-inch chunks

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: 2 tablespoons butter or olive oil, plus more for greasing the pan

2 tablespoons butter or olive oil , plus more for greasing the pan

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Input: 2 tablespoons chopped parsley


Input: 1 tablespoon rosemary, chopped fine

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Input: 8 cups day-old sourdough bread, in large dice (one 2-pound round loaf, trimmed of crust)

8 cups day-old sourdough bread , in large dice ( one 2-pound round loaf , trimmed of crust )

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

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Input: 2 to 3 cups chicken broth

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Input: 1 to 1 1/2 cups heavy cream

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

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Input: 2 eggs, lightly beaten


Input: 8 tablespoons butter


Input: 2 sprigs thyme, plus 1 tablespoon minced thyme

2 sprigs thyme , plus 1 tablespoon minced thyme

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

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Input: 1 small red onion, finely chopped (1 cup)

1 small red onion , finely chopped ( 1 cup )

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

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Input: 1 pound mixed wild mushrooms (shiitake, portobello or cremini) (4 cups), cleaned, stemmed and in large dice

1 pound mixed wild mushrooms ( shiitake , portobello or cremini ) ( 4 cups ) , cleaned , stemmed and in large dice

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

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Input: 2 tablespoons grape seed oil


Input: Salt and pepper


Input: 2 tablespoons chopped sage leaves


Input: 2 tablespoons extra virgin olive oil

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Input: 4 medium sweet potatoes or yams, peeled and in large dice (4 cups)

4 medium sweet potatoes or yams , peeled and in large dice ( 4 cups )

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

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/2 teaspoon grated lemon peel


Input: 1 teaspoon fine sea salt


Input: 1 tablespoon olive oil


Input: 2 tablespoons maple syrup


Input: 1 tablespoon chopped sage


Input: 2 tablespoons butter


Input: 2 pounds baby carrots


Input: Vegetable spray


Input: 1 pound small green seedless grapes, washed and plucked (3 cups)

1 pound small green seedless grapes , washed and plucked ( 3 cups )

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 I-COMMENT

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Input: 2 tablespoons butter


Input: 1 cup all-purpose flour


Input: 1/2 cup vegetable oil (more if needed)

1/2 cup vegetable oil ( more if needed )

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

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Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon cayenne pepper


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1 1/2 teaspoons salt


Input: 2 tablespoons walnut or hazelnut oil

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

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Input: 2 tablespoons pure maple syrup


Input: 2 large eggs


Input: 3 pounds Jerusalem artichokes, scrubbed and trimmed

3 pounds Jerusalem artichokes , scrubbed and trimmed

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

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Input: 2 small onions, peeled and quartered

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

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Input: 4 cups toasted breadcrumbs


Input: 16 salt-packed anchovy fillets, julienned (optional)

16 salt-packed anchovy fillets , julienned ( optional )

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

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Input: Pinch of sugar (optional)

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Input: 24 whole, pitted Nioise olives, soaked in hot water for 15 minutes and drained

24 whole , pitted Nioise olives , soaked in hot water for 15 minutes and drained

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Input: 1/2 cup chicken broth


Input: 1/2 cup white wine


Input: 1 large onion, finely diced

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

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Input: black pepper


Input: 3/4 cup extra-virgin olive oil


Input: Salt


Input: 14 1/2 ounce can diced tomatoes in juice, drained

14$1/2 ounce can diced tomatoes in juice , drained

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

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Input: 4 large heads celery


Input: 2 tablespoons walnut oil


Input: 2 tablespoons chopped flat-leaf parsley


Input: 2 small shallots, minced


Input: 1 1/2 cups chopped walnuts


Input: Freshly ground black pepper


Input: 6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)

6 medium or 3 large portobello mushrooms , cleaned , stemmed and in large dice ( 3 cups )

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

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Input: 2 tablespoons canola oil or other neutral oil

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Input: 3/4 cup dried cranberries


Input: 1 cup wheat berries, soaked in 3 cups water overnight and drained

1 cup wheat berries , soaked in 3 cups water overnight and drained

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

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Input: 2 cups wild rice


Input: Grated zest of one orange


Input: Salt


Input: Juice of one orange


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon salt


Input: 1 tablespoon olive oil


Input: 2 pounds parsnips, peeled and cut into large matchsticks

2 pounds parsnips , peeled and cut into large matchsticks

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

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Input: 1 large bunch arugula greens, washed and dried

1 large bunch arugula greens , washed and dried

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Input: 2 teaspoons chopped chives


Input: 1 teaspoon chopped tarragon


Input: 1 teaspoon chopped thyme


Input: 3/4 cup chicken stock


Input: 3/4 pound fresh chanterelles, cleaned and halved lengthwise

3/4 pound fresh chanterelles , cleaned and halved lengthwise

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Input: 2 small shallots, peeled and minced (1 tablespoon)

2 small shallots , peeled and minced ( 1 tablespoon )

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Input: 2 tablespoons butter


Input: Pinch cayenne pepper


Input: 1/4 teaspoon freshly grated nutmeg


Input: 3 tablespoons flour


Input: 1/2 cup half-and-half


Input: 2 large eggs, separated


Input: 8 ears corn


Input: Salt and freshly ground black pepper

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Input: 1 teaspoon fresh chopped tarragon leaves

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Input: 1/4 pound fresh chanterelles, cleaned and chopped (1 1/2 cups)

1/4 pound fresh chanterelles , cleaned and chopped ( 1$1/2 cups )

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Input: 3 tablespoons butter at room temperature, more for pan

3 tablespoons butter at room temperature , more for pan

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Input: Freshly ground black pepper


Input: 1 teaspoon balsamic or apple cider vinegar, to taste

1 teaspoon balsamic or apple cider vinegar , to taste

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

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Input: Salt


Input: 4 cups unfiltered apple or pear cider

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Input: 3 tablespoons finely chopped rosemary


Input: 3 tablespoons butter


Input: 3 pounds delicata or butternut squash

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Input: 1 cup fresh bread crumbs


Input: 1/2 teaspoon salt


Input: 1 garlic clove, minced


Input: 1 1/2 pints heavy cream


Input: 2 tablespoons butter


Input: 2 shallots, minced


Input: 2 1/2 ounces (2 strips) thick-cut bacon, diced ( 1/2 cup)

2$1/2 ounces ( 2 strips ) thick-cut bacon , diced ( 1/2 cup )

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

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


Input: 2 8-ounce bags white pearl onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 8-ounce bags red pearl onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: 1/2 cup veal stock or rich chicken broth, more if needed

1/2 cup veal stock or rich chicken broth , more if needed

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

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

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


Input: 1/2 cup balsamic vinegar


Input: 3 tablespoons minced shallots


Input: 1 tablespoon minced garlic


Input: 6 ounces pancetta in small dice (1 1/2 cups)

6 ounces pancetta in small dice ( 1$1/2 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and pepper


Input: 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)

2 pounds baby brussels sprouts , washed and trimmed ( cut larger ones in two )

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 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons unsalted butter


Input: 6 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons thyme leaves


Input: 1 1/2 cups fresh bread crumbs


Input: Salt to taste


Input: 1 1/2 teaspoons ground cinnamon


Input: 1/3 to 1/2 cup maple syrup

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 pounds (about 10 medium or 5 large) sweet potatoes, scrubbed

5 pounds ( about 10 medium or 5 large ) sweet potatoes , scrubbed

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

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

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


Input: 1 tablespoon chopped sage


Input: 1 tablespoon chopped thyme


Input: 1 cup golden raisins, soaked in hot water and drained

1 cup golden raisins , soaked in hot water and drained

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds crusty French bread, cubed and dried overnight

2 pounds crusty French bread , cubed and dried overnight

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 cups chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fennel seeds


Input: 6 large eggs, lightly beaten

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

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 cloves garlic, minced (2 teaspoons)

2 cloves garlic , minced ( 2 teaspoons )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 small onion, minced ( 1/2 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 leek, white part only, washed and finely chopped ( 1/2 cup)

1 leek , white part only , washed and finely chopped ( 1/2 cup )

B-QTY 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

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

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


Input: 1 celery stalk in 1/4-inch dice ( 1/2 cup)

1 celery stalk in 1/4-inch dice ( 1/2 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 carrot in 1/4-inch dice ( 1/2 cup)

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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 fennel bulb, trimmed and in 1/2-inch dice (1 cup)

1 fennel bulb , trimmed and in 1/2-inch dice ( 1 cup )

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

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

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


Input: 2 10-ounce packages breakfast sausage


Input: 3 to 4 tablespoons cold water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup vegetable shortening or lard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 2 1/2 cups white all-purpose flour


Input: 4 eggs beaten well


Input: 2 cups sugar


Input: 2 large lemons


Input: 1 tablespoon butter


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: 1/4 teaspoon Shaker bouquet garni (or a mixture of equal quantities of these dried herbs: parsley, thyme, crumbled bay leaf and chervil)

1/4 teaspoon Shaker bouquet garni ( or a mixture of equal quantities of these dried herbs: parsley , thyme , crumbled bay leaf and chervil )

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

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

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

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


Input: 1 tablespoon sugar


Input: 1/4 cup finely crumbled saltine crackers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon baking soda


Input: 1/2 cup light cream


Input: 1 quart home-preserved or commercial canned tomatoes (see note)

1 quart home-preserved or commercial canned tomatoes ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon dried dill weed


Input: 1/4 cup minced raw onion


Input: 1/2 cup light cream


Input: 1/4 cup butter


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds mealy potatoes (russets are a good choice)

2 pounds mealy potatoes ( russets are a good choice )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup dried tarragon


Input: Salt to taste


Input: 1 4-pound chicken


Input: Candied fruits for decoration


Input: 1/2 cup dark rum


Input: 6 eggs


Input: 5 1/2 cups water


Input: 2 2/3 cups sugar


Input: 8 tablespoons softened unsalted butter


Input: 2 1/2 cups sifted flour


Input: 1/3 cup warm milk


Input: 1 cake fresh yeast


Input: 2 tablespoons cognac, brandy, rum or whisky

2 tablespoons cognac , brandy , rum or whisky

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe mangoes (about 1 pound each)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup sugar


Input: 4 tablespoons chopped parsley


Input: 1 cup dry white wine


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, peeled and sliced thin

6 cloves garlic , peeled and sliced thin

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 teaspoon salt


Input: 6 medium whiting, with heads removed, scaled and gutted (about 2 1/2 pounds ready to cook)

6 medium whiting , with heads removed , scaled and gutted ( about 2$1/2 pounds ready to cook )

B-QTY B-COMMENT B-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 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 onions (about 1 pound), peeled and sliced thin (about 3 1/2 cups)

2 onions ( about 1 pound ) , peeled and sliced thin ( about 3$1/2 cups )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound broad, runner or string beans, cleaned and cut into 1 1/2-inch pieces (about 3 1/2 cups)

1 pound broad , runner or string beans , cleaned and cut into 1$1/2-inch pieces ( about 3$1/2 cups )

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

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

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

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


Input: 1 1/2 pounds potatoes, peeled and sliced thin

1$1/2 pounds potatoes , peeled and sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar


Input: 1/3 cup olive oil


Input: 6 tablespoons canola or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon salt


Input: 3/4 teaspoon freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 medium baking potatoes (optional)

2 to 4 medium baking potatoes ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 (12-to-15-ounce) can artichoke hearts

1 ( 12-to-15-ounce ) can artichoke hearts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sherry


Input: 2/3 cup chicken broth or bouillon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 4 ounces mushrooms, quartered


Input: 6 tablespoons butter


Input: 3 pounds cut-up chicken or chicken pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon paprika


Input: Freshly ground black pepper


Input: Salt


Input: 1 cup chopped pecans or walnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup raisins


Input: 1/4 teaspoon baking soda


Input: 1/4 cup molasses


Input: 1/4 cup milk


Input: 1/2 teaspoon grated nutmeg


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon baking powder


Input: 3 large eggs, beaten

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


Input: 1 cup sugar


Input: 1 cup flour, plus more for dusting

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: 8 tablespoons unsalted butter, plus more for greasing the pan

8 tablespoons unsalted butter , plus more for greasing the pan

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup bourbon, plus more for you

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 1/2 tablespoons Dijon-style mustard


Input: 1 4 1/2-ounce piece blue cheese (Danish, Stilton, Gorgonzola or Roquefort)

1 4$1/2-ounce piece blue cheese ( Danish , Stilton , Gorgonzola or Roquefort )

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

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

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


Input: 2 teaspoons cinnamon


Input: 3 ripe tomatoes (about 1 1/4 pounds)

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

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

B-QTY B-NAME 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 NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 red snapper fillets, with skin on

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups half-and-half


Input: 2 tablespoons olive oil


Input: 3 tablespoons butter


Input: 1 cup fresh morels (2 ounces)

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: 1 tablespoon Vietnamese or Thai fish sauce

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh lemon juice plus extra to taste

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: 1/4 cup chopped fresh sage leaves plus extra for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chervil sprigs (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped parsley


Input: Dry white vermouth or dry sherry to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 2 tablespoons butter


Input: 4 cup thinly sliced onion


Input: 2 cup chopped celery


Input: 4 cups chicken broth or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pound mixed fresh wild mushrooms (except shiitake) or 1 ounce mixed dried mushrooms

2 pound mixed fresh wild mushrooms ( except shiitake ) or 1 ounce mixed dried mushrooms

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

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

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


Input: 1 large egg, beaten

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


Input: 1 cup coarsely chopped walnuts


Input: 1 cup sugar


Input: 5 tablespoons sweet butter, in pieces

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: 1/2 teaspoon salt


Input: 1 tablespoon baking powder


Input: 2 1/2 cups whole-wheat flour


Input: 1 teaspoon baking soda


Input: 3/4 cup water


Input: 1 1/2 cups coarsely chopped dates


Input: 1 tablespoon coarsely broken whole cinnamon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon whole cloves


Input: 1 cups water


Input: 1 tablespoon coriander seeds


Input: 3 1/2 cups sugar


Input: 3 cups red wine vinegar or cider vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 12-ounce packages firm cranberries

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


Input: 1 cup water


Input: 5 1/2 ounces walnut meats, finely chopped

5$1/2 ounces walnut meats , finely chopped

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: 1 pound butter


Input: 4 tablespoons light corn syrup


Input: 2 1/2 cups sugar


Input: 1 pound semisweet chocolate, preferably Lindt or Tobler, grated (see note), divided

1 pound semisweet chocolate , preferably Lindt or Tobler , grated ( see note ) , divided

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

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

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


Input: 1/2 pound walnuts, coarsely ground, divided

1/2 pound walnuts , coarsely ground , divided

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 2/3 cup tangerine juice


Input: 1/4 cup lemon juice


Input: 1/4 cup sugar


Input: 5 large eggs, separated

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


Input: 2 tablespoons Cointreau, Curacao or Grand Marnier

2 tablespoons Cointreau , Curacao or Grand Marnier

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 package unflavored gelatin


Input: 1/2 cup toasted, slivered almonds

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 tablespoon unflavored gelatin


Input: Juice and grated peel of 2 lemons

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 1 pint raspberries


Input: 5 eggs, separated


Input: Dash vanilla essence


Input: 1 cup heavy cream


Input: Pinch cream of tartar


Input: 2 large egg whites at room temperature

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Input: 3 tablespoons sugar


Input: Juice of 3 limes (about 2/3 cup)

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Input: 1 package unflavored gelatin


Input: 3/4 cup toasted chopped pecans


Input: 1/2 teaspoon cinnamon


Input: 1 teaspoon vanilla


Input: Salt to taste


Input: 1/4 cup heavy cream


Input: 2 eggs, beaten


Input: 1/2 cup melted unsalted butter


Input: 6 large or 8 to 10 medium sweet potatoes, baked (about 8 pounds)

6 large or 8 to 10 medium sweet potatoes , baked ( about 8 pounds )

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Input: 1 tablespoon heavy cream


Input: Flour for rolling dough


Input: Pastry for 2-crust 10-inch pie (see recipe)

Pastry for 2-crust 10-inch pie ( see recipe )

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Input: 1 teaspoon cinnamon


Input: 3/4 cup plus 1 tablespoon sugar

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Input: 5 pounds apples, peeled, cored and sliced 1/2-inch thick

5 pounds apples , peeled , cored and sliced 1/2-inch thick

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Input: 4 tablespoons unsalted butter


Input: 5 gallons of peanut oil or lard (approximately)

5 gallons of peanut oil or lard ( approximately )

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Input: 1 tablespoon of cayenne or favorite Cajun spice

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Input: 1 14-pound turkey


Input: 1 recipe for internal turkey brine

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Input: 1 cup chicken stock


Input: 1 tablespoon black pepper


Input: 1 tablespoon cayenne


Input: 1 tablespoon plus 1 teaspoon salt

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Input: 2 tablespoons Worcestershire sauce


Input: 2 tablespoons (or more) chopped hot peppers from pepper vinegar

2 tablespoons ( or more ) chopped hot peppers from pepper vinegar

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Input: 4 tablespoons unsalted butter


Input: 3 to 6 tablespoons chopped garlic

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Input: 3/4 cup chopped celery


Input: 3/4 cup chopped onion


Input: Coarse sea salt and freshly ground black pepper

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

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Input: 10 tablespoons unsalted butter, melted

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Input: 3 cups heavy cream


Input: 6 medium sweet potatoes, peeled

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Input: 14 ounces milk chocolate, chopped

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Input: Milk chocolate ganache (see recipe)

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Input: 1 15-ounce jar chestnuts packed in syrup, drained (see note)

1 15-ounce jar chestnuts packed in syrup , drained ( see note )

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Input: 1 cup walnut halves


Input: 1/4 cup aged single-malt Scotch whiskey

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Input: 1/2 cup granulated sugar


Input: Pinch cream of tartar


Input: 1 cup lightly packed light brown sugar, sifted

1 cup lightly packed light brown sugar , sifted

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Input: 8 large egg whites


Input: 1/2 cup chestnut flour (see note)

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Input: 1/2 cup all-purpose flour


Input: 1 cup almond flour (see note)

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Input: 1 cup confectioners' sugar, more for serving

1 cup confectioners' sugar , more for serving

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Input: 1 cup brown sugar, firmly packed

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Input: 1 stick (4 ounces) unsalted butter

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Input: 1/2 cup flour


Input: 1 cup quick-cooking oatmeal


Input: 1/4 cup water


Input: 1 cup cranberries


Input: 1/4 cup sugar


Input: Butter and flour for greasing pan

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Input: 1 cup pecan or walnut halves

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Input: 3 cups cranberries (258 grams)

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Input: 2 medium yellow onions, diced

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Input: 1 bay leaf


Input: 1 pound wild rice


Input: 1/2 cup sugar


Input: 1 tablespoon balsamic vinegar


Input: 1/3 cup white wine