Input: 1 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick unsalted butter, allowed to reach room temperature, plus butter for pan

1 stick unsalted butter , allowed to reach room temperature , plus butter for pan

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

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


Input: 5 ripe pears, peeled, cored and sliced

5 ripe pears , peeled , cored and sliced

B-QTY 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

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Input: Juice of 1 lemon


Input: 1 3/4 cups sugar


Input: 1/3 cup water


Input: 2/3 cup all-purpose flour


Input: 3/4 teaspoon baking powder


Input: 4 ounces bittersweet chocolate


Input: 4 ripe pears


Input: 3/4 cup sugar


Input: Juice of 1 lemon


Input: 4 cups water, approximately


Input: 3/4 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: 2 sprigs fresh rosemary


Input: 1 tablespoon fresh rosemary leaves


Input: 2 tablespoons fresh lemon juice


Input: 5 medium-size ripe pears, peeled and cored

5 medium-size ripe pears , peeled and cored

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 teaspoon salt


Input: 1/2 teaspoon baking soda


Input: 4 cups all-purpose flour plus flour for pans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 tablespoons baking powder


Input: 1 1/2 sticks unsalted butter at room temperature plus butter for greasing pans

1$1/2 sticks unsalted butter at room temperature plus butter for greasing pans

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

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

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


Input: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

7 cups chicken stock , homemade or low-sodium canned

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 1 medium onion, minced


Input: 1 pounds fresh peas, shelled (2 cups)

1 pounds fresh peas , shelled ( 2 cups )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons unsalted butter


Input: 1 cup Arborio rice


Input: 1/4 cup dry white wine


Input: 1 tablespoon fresh lime juice


Input: 12 ears of corn, silk removed, husks intact

12 ears of corn , silk removed , husks intact

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon hot red pepper sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced orange zest


Input: 1/4 cup red wine vinegar


Input: 1 tablespoon balsamic vinegar


Input: 1/4 cup dry red wine


Input: 1/4 cup pine nuts, lightly toasted

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

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Input: 20 anchovy fillets


Input: 1/4 pound unsalted butter


Input: 2 medium red onions, thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup golden raisins


Input: 1 teaspoon sugar


Input: 10 tablespoons olive oil


Input: 4 small eggplants (about 1 pound each), peeled

4 small eggplants ( about 1 pound each ) , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons kosher salt


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: 1/2 cup almonds, lightly toasted

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

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Input: 1 teaspoon fresh lemon juice


Input: 3 tablespoons extra-virgin olive oil


Input: 3 medium cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces Parmesan cheese, broken into bite-size chunks

4 ounces Parmesan cheese , broken into bite-size chunks

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh mint


Input: 6 pounds fava beans (or lima beans), shelled, blanched 2 minutes, run under cold water and popped out of the tough outer skins (3 cups)

6 pounds fava beans ( or lima beans ) , shelled , blanched 2 minutes , run under cold water and popped out of the tough outer skins ( 3 cups )

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

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


Input: 1 tablespoon minced flat-leaf parsley


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon salt


Input: 4 1/4 to 4 1/2 cups all-purpose flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced fresh rosemary


Input: 2 tablespoons extra-virgin olive oil, plus more for oiling the bowl, the baking sheets and the breadsticks

2 tablespoons extra-virgin olive oil , plus more for oiling the bowl , the baking sheets and the breadsticks

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O O I-COMMENT I-COMMENT I-COMMENT O 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 package active dry yeast


Input: 1/4 teaspoon sugar


Input: 6 black peppercorns


Input: Zest from 1 lemon, cut in i-inch-wide slices

Zest from 1 lemon , cut in i-inch-wide slices

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 1 cups very warm water (about 110 degrees)

1 cups very warm water ( about 110 degrees )

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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ripe medium tomato


Input: 2 cups brine-cured green olives, pits in

2 cups brine-cured green olives , pits in

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon coriander seeds, smashed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and smashed

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

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Input: 1/2 bunch arugula


Input: 2 ounces Parmigiano Reggiano to yield 1/2 cup plus 2 tablespoons coarsley grated

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

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

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


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion to yield 1/3 cup finely chopped

B-QTY B-NAME I-NAME I-NAME B-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: 12 ounces zucchini


Input: 1 10-inch plain focaccia


Input: 8 ounces whole red pepper


Input: 1 small clove garlic, finely minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups rice


Input: 2 1/4 cups chicken broth


Input: 1 bay leaf


Input: 5 ounces mesclun or other baby greens

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 2 tablespoons raspberry vinegar


Input: 1 tablespoon walnut oil


Input: 1 tablespoon olive oil


Input: 2 tablespoons balsamic vinegar


Input: 1 large clove garlic


Input: 1 pound eggplant


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: 2 tablespoons tomato paste


Input: 1 1/4 cups canned crushed tomatoes


Input: 1 tablespoon butter


Input: 2 tablespoons flour


Input: 1 cup milk


Input: 1 egg yolk


Input: 5 or more tablespoons corn, peanut or olive oil

5 or more tablespoons corn , peanut or olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound feta cheese, crumbled, about 1 1/2 cups

1/2 pound feta cheese , crumbled , about 1$1/2 cups

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: 2 tablespoons butter


Input: 2 tablespoons finely minced onion


Input: 1 cup diced orange bell pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon yellow mustard seeds


Input: 1 teaspoon turmeric


Input: 1/8 teaspoon ground cloves


Input: 1/4 teaspoon ground cinnamon


Input: 1 1/4 cups basmati rice


Input: 2 1/2 cups vegetable broth


Input: 1 14-ounce can chickpeas, drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 cup plain yogurt


Input: Scant 1/2 teaspoon salt


Input: 2 tablespoons finely chopped scallion


Input: 1/2 cup finely diced peeled cucumber

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro


Input: 1 eggplant, about 1 1/2 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 cup finely chopped onions


Input: 2 teaspoons finely minced garlic


Input: 1 1/2 pounds lean ground meat, preferably lamb, although beef is acceptable

1$1/2 pounds lean ground meat , preferably lamb , although beef is acceptable

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

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

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


Input: 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: 1/4 teaspoon ground cinnamon


Input: 1/4 cup dry red wine


Input: 2 tablespoons vegetable oil


Input: 1/2 cup finely chopped onion


Input: 2 teaspoons ground cumin


Input: 2 teaspoons turmeric


Input: 1 teaspoon ground ginger


Input: 1 cup canned chopped tomatoes


Input: Salt


Input: 3 tablespoons chopped cilantro


Input: Pieces of coconut flesh from a fresh coconut (optional)

Pieces of coconut flesh from a fresh coconut ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons ground coriander


Input: 2 garlic cloves, minced


Input: 1 Thai or bird's-eye red chili

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup red lentils


Input: 1 cup finely chopped onion


Input: 2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato

2$1/2 cups ( 10 ounces , about 1 medium ) finely diced sweet potato

B-QTY B-UNIT B-COMMENT I-COMMENT I-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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 tablespoon minced ginger


Input: Sesame seeds to sprinkle on top of pie

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 1/2 pound Cretan gravieri cheese, shredded (see note)

1/2 pound Cretan gravieri cheese , shredded ( see note )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound Greek anthotyro cheese or fresh ricotta

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely ground anise seed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil, plus additional oil for greasing the pans

1/4 cup olive oil , plus additional oil for greasing the pans

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT B-NAME 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: 5 eggs, very well beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 dyed hard-boiled eggs


Input: 1 egg yolk, slightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Slivered almonds to sprinkle over the loaves

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups warm water


Input: 1 envelope active dry yeast


Input: 4 cups all-purpose flour, plus additional flour for dusting

4 cups all-purpose flour , plus additional flour for dusting

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


Input: 1/4 cup olive oil, plus 2 tablespoons and additional oil for greasing

1/4 cup olive oil , plus 2 tablespoons and additional oil for greasing

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

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


Input: 4 eggs


Input: 4 scallions, both green and white parts, finely chopped

4 scallions , both green and white parts , finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds lean boneless lamb, shredded or diced

2 pounds lean boneless lamb , shredded or diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons ground cinnamon


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated rind of 1 orange

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


Input: 1 teaspoon salt


Input: 1 cup almonds, very finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red bell pepper, cut into 1/3-inch cubes

1 large red bell pepper , cut into 1/3-inch cubes

B-QTY B-COMMENT B-NAME I-NAME I-NAME B-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 red onion, cut into 1/3-inch cubes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 3/4 cups sugar


Input: 8 cups bread flour, plus additional flour for dusting

8 cups bread flour , plus additional flour for dusting

B-QTY B-UNIT B-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT B-NAME 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 milk, plus 2 tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 envelopes active dry yeast


Input: Leaves from 1 bunch cilantro, chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grated ginger


Input: 1 mango, cut into 1/3-inch cubes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large yellow bell pepper, cut into 1/3-inch cubes

1 large yellow bell pepper , cut into 1/3-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 1 tablespoon olive oil


Input: 1/2 cup orange juice or blood orange juice (Oranfrizer brand preferred but not essential)

1/2 cup orange juice or blood orange juice ( Oranfrizer brand preferred but not essential )

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

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


Input: 68-ounce tuna steaks, each 1- 1/2 inches thick

68-ounce tuna steaks , each 1- 1/2 inches thick

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups corn oil


Input: 1 pound okra, rinsed and cut into 1/2-inch pieces

1 pound okra , rinsed and cut into 1/2-inch pieces

B-QTY 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 NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 large egg


Input: 1/3 cup milk


Input: 2 cups dry bread crumbs


Input: All-purpose flour


Input: Salt and pepper


Input: Olive oil


Input: Sage leaves, rinsed and patted dry

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

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Input: 1/4 cup pine nuts


Input: Olive oil for sprinkling


Input: Approximately 1 1/2 soft ripe pears, cored and cut in thin slices

Approximately 1$1/2 soft ripe pears , cored and cut in thin slices

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Input: 2 sprigs rosemary


Input: 4 cloves garlic, peeled and sliced lengthwise

4 cloves garlic , peeled and sliced lengthwise

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

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Input: 2 black pudding sausages, cut in paper-thin slices

2 black pudding sausages , cut in paper-thin slices

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

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Input: 1/4 cup mascarpone cheese


Input: 1 10-inch pizza shell already prepared (see above)

1 10-inch pizza shell already prepared ( see above )

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

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Input: 4 ounces Parma ham


Input: 2 tablespoons freshly grated Parmesan cheese

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

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Input: 3 ounces cream cheese


Input: 4 ounces cooked cabbage


Input: 1 tablespoon softened unsalted butter (optional)

1 tablespoon softened unsalted butter ( optional )

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

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Input: 1/4 cup basil leaves


Input: 1/4 cup tomato puree


Input: 1 14-ounce can plum tomatoes

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


Input: 1 10-inch pizza shell already prepared (see above)

1 10-inch pizza shell already prepared ( see above )

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

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Input: 2 3/4 cups stone ground whole wheat flour

2$3/4 cups stone ground whole wheat flour

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

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Input: 2 to 3 tablespoons extra-virgin olive oil

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

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Input: 1/2 teaspoon salt


Input: 1/4 cup olive oil


Input: 3/4 cup unbleached flour


Input: 1 package active dry yeast


Input: 1 1/4 cups warm water


Input: Thin slice of fresh mango


Input: Chilled Champagne or sparkling water

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


Input: 1/2 ounces of freshly squeezed lemon juice

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

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Input: Juice from 1/2 to 1 lime

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

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Input: 5 tablespoons chopped fresh cilantro, optional

5 tablespoons chopped fresh cilantro , optional

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

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Input: 3/4 ounces of 80 proof vodka

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

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Input: 3/4 ounces of Hiram Walker Fruja Mango

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

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Input: 1 cup dry sherry


Input: 3 finely chopped garlic cloves


Input: 1 teaspoon ground cumin


Input: Salt to taste


Input: 1 pound spicy sausage (see note)

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

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Input: 3 coarsely chopped celery ribs


Input: 1/2 to 1 fresh jalapeno pepper or 1 3 1/2- to 4-ounce can mild jalapenos, minced

1/2 to 1 fresh jalapeno pepper or 1 3$1/2- to 4-ounce can mild jalapenos , minced

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

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Input: 3 coarsely chopped onions


Input: 4 coarsely chopped carrots


Input: 1 cup asparagus tips


Input: 1 to 2 tablespoons canola or corn oil

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

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Input: 3 cups chicken stock


Input: 1/2 pound bacon, preferably nitrite-free

1/2 pound bacon , preferably nitrite-free

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

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Input: 1 pound dried black beans


Input: 26 black olives, pitted and chopped

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

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Input: 1 large tomato, peeled, seeded and minced

1 large tomato , peeled , seeded and minced

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

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Input: 1 cup basil leaves


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: 2 cups mashed potatoes


Input: 1 cup vegetable or chicken broth

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

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Input: 1 carrot, peeled and minced

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

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Input: 2 cloves garlic, minced


Input: 1/2 cup olive oil


Input: 4 cups white wine


Input: 4 artichokes


Input: 1 white onion, peeled and minced

B-QTY B-NAME I-NAME O B-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: 1 cucumber, peeled, seeded and diced

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

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Input: 1 tablespoon sherry vinegar


Input: 1/2 teaspoon Dijon-style mustard


Input: 1 cup alfalfa sprouts


Input: 8 sprigs parsley


Input: 3 tablespoons olive oil


Input: 1 1/2 tablespoons soy sauce


Input: 1/4 cup lemon juice


Input: 1/4 teaspoon ginger, peeled and chopped fine

1/4 teaspoon ginger , peeled and chopped fine

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

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Input: 1/2 red onion, minced


Input: 1 rib celery, minced


Input: 1/2 pound green lentils


Input: 1 small white onion


Input: 1 carrot


Input: 3 ripe tomatoes, cored, peeled, seeded and minced

3 ripe tomatoes , cored , peeled , seeded and minced

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

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Input: 1 pound fresh basil, well rinsed

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

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Input: 2 gallons water


Input: 1 pound celery, chopped


Input: 1/4 pound parsnips, chopped


Input: 1 pound leeks, cleaned and chopped

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

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Input: 1 pound white onions, unpeeled, chopped

1 pound white onions , unpeeled , chopped

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

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Input: 2 cups basil broth (see recipe)

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

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Input: 1 pound celery root, peeled and chopped

1 pound celery root , peeled and chopped

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

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Input: 1/2 teaspoon salt


Input: 1/4 teaspoon black pepper


Input: 3/4 pound dry-aged goat cheese, crumbled

3/4 pound dry-aged goat cheese , crumbled

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

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Input: 1 teaspoon vegetable oil


Input: 3 tablespoons plus 1 cup water

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Input: 2 tablespoons dry sherry


Input: 2 star anise


Input: 1 teaspoon five-spice powder


Input: 20 outer leaves of Napa cabbage

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

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Input: 16 large vine-ripened red tomatoes

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


Input: 4 egg yolks


Input: 1/2 cup lemon or lime juice

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

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Input: 1/4 cup sugar


Input: 1 teaspoon grated lime or lemon rind

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

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Input: Meringue (see recipe)

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

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Input: 1 cup heavy cream


Input: 3 egg yolks at room temperature

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

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Input: 2 tablespoons lemon juice


Input: 1/3 cup corn oil


Input: 1/3 cup unsalted butter


Input: Salt (optional)


Input: 3-4 pounds bottom-round beef roast or other lean meat

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Input: 1 tablespoon corn or peanut oil

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

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Input: 3 tablespoons reduced-sodium soy sauce


Input: 1 cup sugar


Input: 1/3 cup water


Input: 3 egg whites


Input: 1/8 teaspoon cream of tartar


Input: Pinch salt


Input: 1 envelope unflavored gelatin


Input: 1/4 cup cold water


Input: 1/2 cup peanut or olive oil

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

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Input: Fresh coriander leaves to garnish

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


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: 1/2 cup fresh coriander leaves


Input: 1 teaspoon paprika


Input: 1 teaspoon ground coriander


Input: 1 teaspoon ground cumin


Input: Juice 1 lemon


Input: Freshly ground pepper to taste

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


Input: Coarse salt to taste


Input: 1 3- to 4-pound red snapper left whole, with head on

1 3- to 4-pound red snapper left whole , with head on

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

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Input: 1 clove garlic, peeled


Input: 1/2 cup freshly squeezed orange juice

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

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Input: 1 green chili, minced


Input: 1 clove garlic, minced


Input: 1 small onion, finely chopped

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

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Input: 1 pound black beans


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: 1/2 dried red chili pepper, crumbled

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

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Input: 4 cloves garlic, minced


Input: 2 dozen very small clams, at room temperature

2 dozen very small clams , at room temperature

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

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Input: 1 tablespoon paprika


Input: 2 tablespoons minced parsley


Input: 1/2 cup dry white wine


Input: Few strands saffron


Input: Coarse salt


Input: 6 tablespoons olive oil


Input: 2 tablespoons minced onion


Input: 2 bay leaves


Input: 2 sprigs parsley


Input: 2 carrots, scraped and cut in half crosswise

2 carrots , scraped and cut in half crosswise

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

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Input: 4 cloves garlic, peeled


Input: 1 pound large white dried beans

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

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Input: 2 onions, peeled and cut in halves

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Input: 1 pound cooked chick peas or two 8-ounce cans, rinsed and drained

1 pound cooked chick peas or two 8-ounce cans , rinsed and drained

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

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Input: 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: 2 teaspoons fresh rosemary leaves


Input: 4 cups canned Italian tomatoes, coarsely chopped

4 cups canned Italian tomatoes , coarsely chopped

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

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Input: 1/2 teaspoon hot pepper flakes


Input: 3 tablespoons olive oil


Input: 1 medium onion, chopped

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


Input: 2 cloves garlic, minced


Input: 2 tablespoons creme fraiche


Input: 8 carrot curls


Input: 2 swordfish steaks, 1 1/2 inches thick, about two pounds in all

2 swordfish steaks , 1$1/2 inches thick , about two pounds in all

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

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Input: 1/4 cup rice vinegar


Input: 2 tablespoons grapeseed oil


Input: 20 daikon radish curls or thin slices fresh hearts of palm

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: 1 tablespoon olive oil


Input: 2 large fresh basil leaves, julienned

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

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Input: 2 tablespoons black sesame seeds


Input: 1 bunch watercress, 8 ounces, rinsed

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

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Input: 3/4 teaspoon sea salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 16 to 20 medium sea scallops, with attached pink coral if available

16 to 20 medium sea scallops , with attached pink coral if available

B-QTY O B-RANGE_END 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: 3 large white mushrooms, trimmed, washed and diced

3 large white mushrooms , trimmed , washed and diced

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

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Input: 1/4 cup white wine (preferably muscadet)

1/4 cup white wine ( preferably muscadet )

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

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Input: 8 ounces crème fraîche


Input: Salt to taste (sel de Guérande preferred)

Salt to taste ( sel de Guérande preferred )

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

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Input: Black pepper to taste


Input: 1 small leek, trimmed, split, washed and sliced

1 small leek , trimmed , split , washed and sliced

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

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Input: 1 small onion, diced

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


Input: 1 small carrot, diced

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


Input: 2 tablespoons unsalted butter


Input: About 1 to 2 tablespoons balsamic vinegar

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

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Input: 1 small red onion, chopped

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

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Input: 3 to 4 tablespoons fresh tarragon, basil, thyme or summer savory leaves

3 to 4 tablespoons fresh tarragon , basil , thyme or summer savory leaves

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

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Input: Coarse salt to taste


Input: 3 red or yellow peppers

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


Input: 1/2 cup 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

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Input: 3 plum tomatoes, peeled, seeded and chopped

3 plum tomatoes , peeled , seeded and chopped

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

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Input: 1 tablespoon chopped fresh parsley


Input: 2 tablespoons fresh lemon juice


Input: 1/4 cup hazelnut or walnut oil

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

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Input: 1 large head curly endive, washed and spin-dried

1 large head curly endive , washed and spin-dried

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

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Input: 1/2 cup hazelnuts, toasted and skinned

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

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Input: 8 loin lamb chops


Input: 2 tablespoons extra-virgin olive oil


Input: 1 clove garlic, minced


Input: Freshly ground pepper


Input: 2 cups barley


Input: 8 cups water


Input: 2 tablespoons Madeira or dry sherry

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Input: 16 small slices bread for croutons

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped tomatoes


Input: 1 tablespoon parsley


Input: 4 duck legs


Input: 2 duck livers


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 butter


Input: 2 tablespoons balsamic vinegar


Input: 3 ounces coarsely chopped macadamia nuts

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

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Input: 1/2 cup fresh or canned chicken broth

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

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Input: 1/4 cup sour cream


Input: 2 tablespoons butter or vegetable oil

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

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Input: 1 cup coarsely sliced onion


Input: 1 teaspoon minced garlic


Input: 1 small head firm cabbage, coarsely shredded, about 5 cups

1 small head firm cabbage , coarsely shredded , about 5 cups

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Input: 1 medium-size apple, peeled, cored and cut in thin slices

1 medium-size apple , peeled , cored and cut in thin slices

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

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Input: 1 tablespoon white vinegar


Input: 1 teaspoon caraway seeds


Input: 1/2 cup fresh or canned chicken broth

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

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Input: Salt and freshly ground white pepper to taste

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

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Input: 3/4 pound small zucchini, washed and trimmed

3/4 pound small zucchini , washed and trimmed

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Input: 5 tablespoons unsalted butter


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: Lemon juice to taste


Input: 2 tablespoons extra-virgin olive oil


Input: 2 to 3 bunches arugula, washed and dried

2 to 3 bunches arugula , washed and dried

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Input: Seasoned flour for dredging


Input: 3 tablespoons peanut oil


Input: Milk for dipping


Input: 2 tablespoons chopped fresh basil leaves

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

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Input: 1 teaspoon chopped garlic


Input: Freshly ground black pepper (8 turns of the pepper mill)

Freshly ground black pepper ( 8 turns of the pepper mill )

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Input: 2 quarts water


Input: 1/3 pound fine egg noodles


Input: 2 tablespoons olive oil


Input: 1/2 teaspoon salt


Input: 1 teaspoon paprika


Input: 2 tablespoons vodka or gin


Input: 1 teaspoon finely chopped garlic


Input: 1/2 cup finely chopped onion


Input: 2 teaspoons chopped fresh marjoram or 1 teaspoon dried

B-QTY B-UNIT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT B-UNIT 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: 1 tablespoon vegetable oil


Input: 1 clove garlic, peeled


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: 8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat

8 boneless pork loin cutlets , about 3 ounces each , trimmed of excess fat

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

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


Input: 2 tablespoons olive oil


Input: 1/4 pound fine fresh noodles


Input: 1 1/2 pounds fresh spinach


Input: 1 bay leaf


Input: 1/4 cup sliced onion


Input: 2 whole cloves


Input: 1/4 teaspoon Tabasco sauce


Input: 6 peppercorns


Input: 2 sprigs fresh parsley


Input: 1 teaspoon dried oregano


Input: Kosher salt


Input: Cracked black pepper


Input: 1 cup water


Input: 3 teaspoons kosher salt


Input: 1/2 cup virgin olive oil, plus oil for brushing the chicken

1/2 cup virgin olive oil , plus oil for brushing the chicken

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

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Input: 1/4 cup minced fresh garlic


Input: 1 pound fresh egg vermicell (see note)

1 pound fresh egg vermicell ( see note )

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

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Input: 3 roasting chickens, each weighing 2 to 3 pounds, halved

3 roasting chickens , each weighing 2 to 3 pounds , halved

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

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Input: Freshly ground black pepper, as desired

Freshly ground black pepper , as desired

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

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Input: 3 tablespoons butter


Input: 3 tablespoons flour


Input: 1 1/4 cups grated Gruyere or Swiss cheese

1$1/4 cups grated Gruyere or Swiss cheese

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

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Input: 1 egg yolk


Input: 4 fresh skinless boneless codfish steaks about 6 ounces each

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Input: 1/2 teaspoon freshly grated nutmeg


Input: 2 1/4 cups milk


Input: Salt and freshly ground pepper to taste

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

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Input: 3 ounces jumbo Kalamata olives, pitted (about 18 olives)

3 ounces jumbo Kalamata olives , pitted ( about 18 olives )

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

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Input: 1 shallot


Input: 1 teaspoon dried thyme


Input: 3 sweet red peppers


Input: 3 tablespoons, plus 1/4-cup, olive oil

3 tablespoons , plus 1/4-cup , olive oil

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Input: 6 whole peppercorns


Input: 1 bunch green kale


Input: 4 cloves garlic


Input: 1 bay leaf


Input: 1 1/2 tablespoons tomato paste


Input: 1 1/2 cups dry red wine


Input: Approximately 3 cups water or chicken stock

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Input: 2 stalks of celery, with leaves

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Input: 2 carrots, scrubbed but unpeeled

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

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Input: 1/2 large onion, unpeeled

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


Input: Bones from the lamb


Input: Cayenne pepper to taste


Input: 1 8-pound (approximately) leg of lamb (weighed with the bone), boned and butterflied

1 8-pound ( approximately ) leg of lamb ( weighed with the bone ) , boned and butterflied

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

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


Input: Kosher salt to taste


Input: 1 to 2 teaspoons fresh lemon juice

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

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Input: 2 cups light-flavored olive oil


Input: 1 lemon, cut into 6 wedges

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

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Input: 5 garlic cloves


Input: 3 large egg yolks


Input: 3 scallions, cut into a fine julienne

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

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Input: 4 ounces unsalted butter, cut up

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

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Input: 2 tablespoons minced fresh garlic


Input: 1 1/2 cups (28-ounce can) tinned Italian plum tomatoes, drained and chopped

1$1/2 cups ( 28-ounce can ) tinned Italian plum tomatoes , drained and chopped

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

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Input: 2 teaspoons Pernod


Input: 1 tablespoon fresh tarragon leaves (optional)

1 tablespoon fresh tarragon leaves ( optional )

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

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Input: 1 tablespoon cilantro leaves


Input: 3/4 cup dry white wine


Input: 1/2 cup water


Input: 1 sweet red pepper


Input: 36 littleneck clams, cleaned and scrubbed

36 littleneck clams , cleaned and scrubbed

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

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Input: 1 bulb fennel


Input: 1 jalapeno pepper


Input: 1/2 teaspoon paprika


Input: 1/8 teaspoon cayenne


Input: 1/4 cup olive oil


Input: Chopped parsley for garnish


Input: 6 large egg yolks


Input: 1/2 cup sugar


Input: 3/4 cup dry Marsala wine


Input: 1 pound red potatoes, cleaned, with skins on

1 pound red potatoes , cleaned , with skins on

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

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Input: 2 medium onions


Input: 1/2 teaspoon cumin


Input: 1/2 cup fresh lemon juice


Input: 1/8 teaspoon cinnamon


Input: 1 large garlic clove, peeled but left whole

1 large garlic clove , peeled but left whole

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Input: Salt to taste


Input: Sour cream for garnishing


Input: Limes for garnishing


Input: 1 pound fresh carrots (about 12)

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

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Input: 1 cup green lentils


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: 3 tablespoons chili powder


Input: 1 teaspoon crumbled fresh oregano, or 2 teaspoons dried

1 teaspoon crumbled fresh oregano , or 2 teaspoons dried

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Input: 1 cup chicken broth, fresh or canned

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Input: 2 bay leaves


Input: 3 cups canned crushed tomatoes


Input: 1 teaspoon ground cumin


Input: 1 jalapeno pepper, cored, seeded and chopped fine

1 jalapeno pepper , cored , seeded and chopped fine

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

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Input: 1 cup finely chopped sweet red pepper

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Input: 2 tablespoons finely chopped garlic


Input: 1 cup finely chopped celery


Input: 2 cups finely chopped onions


Input: 2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes

2 pounds lean lamb , preferably from the leg , coarsely ground or cut into 1/4-inch cubes

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


Input: 1 tablespoon olive oil


Input: Sprigs of fresh cilantro for garnish

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

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Input: Freshly ground black pepper to taste

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

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Input: 10 whole boneless chicken breasts, halved

10 whole boneless chicken breasts , halved

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

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Input: Black-bean-and-mango-pineapple salsa (see recipe)

Black-bean-and-mango-pineapple salsa ( see recipe )

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 teaspoons ground cumin


Input: 1 tablespoon plus one teaspoon Dijon mustard

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Input: 2 1/2 teaspoons ground coriander


Input: 3/4 cup white wine


Input: 1 tablespoon plus one teaspoon grated fresh ginger

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Input: 1 1/2 teaspoons salt


Input: 1/2 cup chopped cilantro


Input: 3/4 cup olive oil


Input: 1 cup minced red onion


Input: 6 cups chopped mango (about 5 mangoes)

6 cups chopped mango ( about 5 mangoes )

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

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Input: 2 cups finely chopped fresh pineapple

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

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Input: 1/2 teaspoon hot red-pepper flakes


Input: 6 tablespoons fresh lime juice


Input: 2 jalapenos, minced


Input: 6 small cloves garlic, chopped, plus 2 large cloves garlic, minced

6 small cloves garlic , chopped , plus 2 large cloves garlic , minced

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

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Input: 3 cups dry black beans, picked over and rinsed

3 cups dry black beans , picked over and rinsed

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 large onion, chopped

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


Input: 1/2 cup hazelnut or walnut oil

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

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Input: 16 ounces arugula, washed and trimmed

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

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Input: 2 teaspoons Dijon mustard


Input: Freshly ground black pepper to taste

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

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Input: 1/3 cup olive oil


Input: 1/2 cup raspberry vinegar


Input: 2 heaping tablespoons thyme or oregano leaves

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Input: 9 sheets phyllo


Input: Freshly ground black pepper to taste

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

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Input: 7 Japanese eggplants, halved lengthwise

7 Japanese eggplants , halved lengthwise

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Input: 7 medium zucchini, halved lengthwise

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

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Input: 14 large red, yellow or orange bell peppers (any combination), quartered

14 large red , yellow or orange bell peppers ( any combination ) , quartered

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Input: 3 logs fresh goat cheese, 6 ounces each

3 logs fresh goat cheese , 6 ounces each

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Input: Thyme sprigs for garnish


Input: 1/2 cup minced rosemary, plus additional sprigs for garnish

1/2 cup minced rosemary , plus additional sprigs for garnish

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Input: 6 large pieces orange rind, about 1/2 cup

6 large pieces orange rind , about 1/2 cup

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Input: 4 cloves garlic, minced


Input: 6 large pieces lemon rind, about 1/2 cup

6 large pieces lemon rind , about 1/2 cup

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Input: 2 cups white wine


Input: 2 cups olive oil


Input: 1 1/2 teaspoons sugar


Input: 4 1/2 teaspoons Dijon mustard


Input: 1/2 cup chopped fresh dill


Input: 6 cups shredded iceberg lettuce


Input: 30 snow peas, blanched and halved

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

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Input: 5 tablespoons pine nuts


Input: 2 cloves garlic, chopped


Input: 1 large white onion, chopped

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Input: Freshly ground white pepper to taste

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

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Input: 1/2 cup vegetable oil


Input: 6 tablespoons distilled white vinegar


Input: 1 1/2 cups lemon juice


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

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

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Input: Confectioners' sugar


Input: 3/4 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh mozzarella, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


Input: 6 ounces smoked salmon, very thinly sliced

6 ounces smoked salmon , very thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 30 large basil leaves


Input: 2 1/2 pounds bay scallops, cleaned and rinsed

2$1/2 pounds bay scallops , cleaned and rinsed

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

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Input: 1 cup flour


Input: 1/2 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1 teaspoon vanilla


Input: 10 tablespoons sweet butter, at room temperature

10 tablespoons sweet butter , at room temperature

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

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Input: 1 cup light-brown sugar


Input: 2 eggs


Input: 1 tablespoon flour


Input: 1 tablespoon butter


Input: 3/4 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cinnamon


Input: 1/2 cup finely chopped pecans


Input: 1/3 cup brown sugar


Input: Juice of 1 lemon


Input: Pastry for one-crust, 9-inch tart

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 5 ripe peaches (about 1 1/3 pounds), peeled and pitted

4 to 5 ripe peaches ( about 1$1/3 pounds ) , peeled and pitted

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

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


Input: 1 1/2 cups fresh blueberries


Input: 1/2 cup red-currant jelly


Input: 2 eggs


Input: 1/2 cup heavy cream


Input: 1 teaspoon vanilla


Input: 1/2 cup sugar


Input: 12 ounces cream cheese at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 6 tablespoons butter, melted


Input: 1/2 teaspoon salt


Input: 1 3/4 cup granola or other sweetened health-food cereal without raisins or fruit

1$3/4 cup granola or other sweetened health-food cereal without raisins or fruit

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

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


Input: 1/2 teaspoon coriander seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cumin seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh chili pepper


Input: 1/2 teaspoon fresh ginger


Input: Freshly ground pepper to taste

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


Input: 4 cups broccoli stems


Input: 2 teaspoons rice vinegar


Input: 2 clove of garlic, peeled and minced

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

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Input: 1/3 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bunches broccoli rabe (about 1 pound each), ends trimmed off

2 bunches broccoli rabe ( about 1 pound each ) , ends trimmed off

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

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


Input: 1 pound hot Italian sausage, casings removed

1 pound hot Italian sausage , casings removed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled and thinly sliced

1 medium onion , peeled and thinly sliced

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

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Input: 1/2 cup chicken broth, homemade or low-sodium canned

1/2 cup chicken broth , homemade or low-sodium canned

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

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Input: 1 teaspoon salt


Input: 2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: Small pinch cayenne


Input: 4 stalks broccoli rabe, ends trimmed off

4 stalks broccoli rabe , ends trimmed off

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

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Input: 2 bunches broccoli (about 3 pounds), stalks trimmed and peeled

2 bunches broccoli ( about 3 pounds ) , stalks trimmed and peeled

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


Input: 1/2 cup chicken broth, homemade or low-sodium canned

1/2 cup chicken broth , homemade or low-sodium canned

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

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Input: 1/2 cup bread crumbs


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons white wine


Input: 1/2 teaspoon anchovy paste


Input: 1 bunch broccoli (about 1 1/2 pounds), trimmed, stalks peeled and cut into 1/2-inch rounds

1 bunch broccoli ( about 1$1/2 pounds ) , trimmed , stalks peeled and cut into 1/2-inch rounds

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

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


Input: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 medium onion, peeled and chopped

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

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Input: 1 pound penne


Input: 4 teaspoons olive oil


Input: 6 tablespoons pine nuts


Input: 8 cloves garlic, peeled and minced

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

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Input: 4 tablespoons water


Input: 1/2 teaspoon dried red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh lemon juice


Input: 2 teaspoons salt, plus more to taste

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

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Input: Freshly ground pepper to taste

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


Input: 8 ounces plain nonfat yogurt


Input: 2 teaspoons unsalted butter


Input: 4 teaspoons toasted sesame seeds


Input: 2 bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across into 1-inch pieces

2 bunches broccoli rabe ( about 1 pound each ) , ends trimmed off , cut across into 1-inch pieces

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

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

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Input: 2 small jalapeno peppers, seeded and minced

2 small jalapeno peppers , seeded and minced

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

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Input: 1 teaspoon minced fresh ginger


Input: 1 clove garlic, peeled and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground white pepper


Input: 1 cup coconut milk


Input: Scant 1 cup heavy cream


Input: 1 teaspoon fish sauce, plus more to taste

1 teaspoon fish sauce , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound shelled soybeans (sold frozen in a bag)

1 pound shelled soybeans ( sold frozen in a bag )

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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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup rice vinegar


Input: 1/4 cup seasoned rice vinegar


Input: 1 1/2 cups canola oil


Input: Salt and pepper


Input: 24 rice crackers, fried


Input: 4 bunches broccoli rabe (about 1 pound each)

4 bunches broccoli rabe ( about 1 pound each )

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

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Input: 1/4 cup soy sauce


Input: 2 teaspoons rice vinegar


Input: 2 tablespoons puréed cilantro root or cilantro stems

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

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Input: 2 tablespoons palm sugar


Input: 1/2 cup ground shrimp


Input: 4 teaspoons nori, thinly shredded

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

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Input: 1 teaspoon toasted and ground coriander

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

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Input: 2 teaspoons toasted and ground dried Thai chilies

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup ground chicken


Input: 1/2 cup chopped shallot


Input: 1 tablespoon minced garlic


Input: 3 tablespoons grapeseed oil


Input: Salt


Input: 24 rice crackers, fried


Input: Pam cooking spray


Input: 6 ounces sweet unsalted butter, melted and clarified

6 ounces sweet unsalted butter , melted and clarified

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: 1/2 cup honey


Input: 4 teaspoons sesame seeds, soaked in water for 15 minutes

4 teaspoons sesame seeds , soaked in water for 15 minutes

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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg


Input: 1/4 cup chopped fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: Generous pinch of cinnamon


Input: 1/2 pound phyllo, defrosted and at room temperature

1/2 pound phyllo , defrosted and at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 tablespoons Italian parsley leaves


Input: 1 1/2 cups fresh mizithra cheese or whole-milk ricotta

1$1/2 cups fresh mizithra cheese or whole-milk ricotta

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

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Input: 1 orange, cut into eight wedges

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

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Input: 1/2 cup dry red wine


Input: 1/3 cup red-wine vinegar


Input: 1 1/2 pounds ripe plum tomatoes, quartered

1$1/2 pounds ripe plum tomatoes , quartered

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

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Input: 10 whole allspice berries


Input: 4 bay leaves


Input: 1 teaspoon ground cumin


Input: 4 large cloves garlic, peeled

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

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Input: 15 whole black peppercorns


Input: 2 pounds small white onions, peeled

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

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Input: 1/2 cup olive oil


Input: 1 3-pound rabbit, cut into six large pieces (skinless chicken thighs may be substituted)

1 3-pound rabbit , cut into six large pieces ( skinless chicken thighs may be substituted )

B-COMMENT I-COMMENT 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

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

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


Input: 8 eggs, beaten


Input: 1/2 cup dry white wine


Input: 6 tablespoons olive oil


Input: 1/2 teaspoon dried thyme


Input: 1/2 teaspoon dried oregano, preferably Greek

1/2 teaspoon dried oregano , preferably Greek

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1 1/2 pounds greens: any mixture of mustard greens, collards, broccoli rabe, Swiss chard or kale

1$1/2 pounds greens: any mixture of mustard greens , collards , broccoli rabe , Swiss chard or kale

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

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

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


Input: Salt to taste


Input: 3/4 pound boneless pork loin, cut into small strips

3/4 pound boneless pork loin , cut into small strips

B-QTY B-UNIT B-COMMENT B-NAME B-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: 2 small ripe red tomatoes, peeled, seeded and diced

2 small ripe red tomatoes , peeled , seeded and diced

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

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Input: 2 small ripe red tomatoes, peeled, seeded and diced

2 small ripe red tomatoes , peeled , seeded and diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup thinly sliced opal basil or regular basil

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

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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 cup flour


Input: Salt to taste


Input: 6 7- to 8-ounce halibut fillets, 1 inch to 1 1/2 inches thick

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


Input: 12 egg whites


Input: 2 tablespoons salt


Input: 1 large pinch saffron


Input: 1 46-ounce can V-8 juice

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


Input: 4 pounds fresh tomatoes, cut into 1-inch chunks (8 cups)

4 pounds fresh tomatoes , cut into 1-inch chunks ( 8 cups )

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

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


Input: 1 medium onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 6- to 8-ounce wild striped bass fillets

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces tomato paste


Input: 1 bunch opal basil or regular basil, coarsely chopped

1 bunch opal basil or regular basil , coarsely chopped

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

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Input: 1 medium carrot, peeled and coarsely chopped

1 medium carrot , peeled and coarsely chopped

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

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Input: 1 medium bulb fennel, coarsely chopped

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

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Input: 2 tablespoons unsalted butter


Input: Salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sourdough bread crumbs


Input: 3/4 teaspoon salt


Input: 1/2 teaspoon fresh lemon juice


Input: 1/2 cup shelled and roasted hazelnuts

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

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Input: 2 sticks unsalted butter, melted and warm

2 sticks unsalted butter , melted and warm

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

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Input: 7 tablespoons hazelnut oil, warmed slightly

7 tablespoons hazelnut oil , warmed slightly

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

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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: 1/2 teaspoon fresh minced chili pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon water


Input: 2 teaspoons unsalted butter


Input: 1 Walla Walla or Vidalia onion, minced

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

NoCAP YesCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-inch piece fresh ginger, minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large egg yolks


Input: 2 tablespoons shredded fresh mint leaves

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

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Input: 1 tablespoon shredded fresh basil leaves

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

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Input: 1 pound Bing cherries, pitted (2 cups)

1 pound Bing cherries , pitted ( 2 cups )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon salt


Input: 1 small shallot, minced

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Input: 2 teaspoons minced fresh thyme


Input: 2 teaspoons minced fresh rosemary


Input: Salt and freshly ground black pepper to taste

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Input: 1 1/2 pounds asparagus, peeled and cut into 1 1/2-inch lengths

1$1/2 pounds asparagus , peeled and cut into 1$1/2-inch lengths

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Input: 1 small clove garlic, minced

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Input: 10 ounces white button mushrooms, sliced to yield 2 cups

10 ounces white button mushrooms , sliced to yield 2 cups

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Input: 1 tablespoon unsalted butter


Input: 10 ounces fresh morels or other wild mushrooms, sliced to yield 2 cups

10 ounces fresh morels or other wild mushrooms , sliced to yield 2 cups

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Input: 4 8-ounce skinless salmon fillets

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Input: Salt to taste


Input: Freshly ground black pepper to taste

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Input: 3 tablespoons minced fresh rosemary


Input: 3 tablespoons minced fresh thyme


Input: 3 tablespoons unsalted butter


Input: 4 to 8 tablespoons vegetable stock or water

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Input: Freshly ground black pepper to taste

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Input: Salt to taste


Input: 1/2 cup extra-virgin olive oil


Input: 6 ounces sorrel


Input: 1/4 cup heavy cream


Input: 4 ounces arugula


Input: 1/2 cup shelled, toasted pumpkin seeds

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Input: Coarse salt and freshly ground pepper to taste

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Input: 4 baking potatoes


Input: 1/4 pound fresh sorrel leaves


Input: 1 1/2 cups chicken stock (preferably homemade)

1$1/2 cups chicken stock ( preferably homemade )

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Input: Coarse salt and freshly ground pepper to taste

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Input: 2 tunafish steaks (about 1 1/2 to 2 pounds)

2 tunafish steaks ( about 1$1/2 to 2 pounds )

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Input: 2 tablespoons olive oil


Input: 2 tablespoons olive oil


Input: 3 tablespoons unsalted butter


Input: 2 large onions, sliced thin

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Input: 1/2 teaspoon fresh thyme leaves


Input: 2 tablespoons unsalted butter


Input: 2 shallots, minced


Input: 6 to 8 tablespoons chopped scallions

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Input: 1 cup sour cream for garnishing

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Input: Juice of 1 lemon, or to taste

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Input: 1 cup heavy cream


Input: 1 tablespoon sugar, plus extra if necessary

1 tablespoon sugar , plus extra if necessary

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Input: Coarse salt and freshly ground pepper to taste

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Input: 2 cups chicken stock (preferably homemade)

2 cups chicken stock ( preferably homemade )

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Input: 2 medium white potatoes


Input: 1 leek


Input: 3 tablespoons butter


Input: 1 pound fresh sorrel


Input: Coarse salt and freshly ground pepper to taste

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Input: 2 tablespoons red-wine vinegar


Input: 1 clove garlic


Input: 6 scallions chopped


Input: 1/2 cup sesame oil


Input: 1/2 cup Dijon mustard


Input: 1 tablespoon hot chili oil


Input: 2 tablespoons rice or white wine vinegar

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Input: 2 tablespoons hoisin sauce


Input: 2 to 3 tablespoons dark soy sauce

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Input: 1/2 cup sesame oil


Input: 1 cup loosely packed basil leaves

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Input: Coarse salt and freshly ground pepper to taste

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Input: 2 pounds ricotta cheese


Input: 1 cup sesame paste


Input: 2 cloves garlic, skinned and any green part removed

2 cloves garlic , skinned and any green part removed

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Input: 4 medium tomatoes, seeded and coarsely chopped

4 medium tomatoes , seeded and coarsely chopped

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Input: 1 6-ounce jar sun-dried tomatoes packed in olive oil

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Input: Juice 1/2 lime or lemon

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