Input: 1 medium rutabaga, peeled and\nthinly sliced

1 medium rutabaga , peeled and\nthinly sliced

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Input: Salt and pepper to taste


Input: chopped bacon


Input: chopped brussels sprouts


Input: onion and chestnuts


Input: olive oil


Input: breadcrumbs


Input: smoked chopped\nslab bacon


Input: sauerkraut


Input: bay leaves


Input: thyme


Input: dry white\nwine


Input: greens\nor sausages


Input: coarse-chopped\nslab bacon


Input: olive oil


Input: cherry\ntomatoes


Input: saffron\nor pimentón


Input: Toasted breadcrumbs


Input: coarse-chopped\nslab bacon


Input: olive\noil


Input: chopped\nonion


Input: fresh thyme


Input: white\nbeans


Input: Parsley


Input: potatoes


Input: olive oil


Input: thinly sliced red onion


Input: sauté bacon-wrapped whitefish fillets


Input: Parsley


Input: olive oil


Input: Sauté bacon-wrapped\nchicken cutlets


Input: lemon juice


Input: Sage and Parmesan


Input: sesame oil


Input: chopped\nginger


Input: garlic cloves


Input: Sauté\nbacon-wrapped 2-inch tofu cubes


Input: Scallions and/or cilantro


Input: Fry bacon slices


Input: brown sugar


Input: freshly chopped rosemary


Input: pimentón


Input: slab bacon


Input: cubes of bread


Input: greens


Input: Fry minced slab bacon


Input: popcorn


Input: rosemary or thyme


Input: black pepper


Input: minced slab bacon


Input: mixed\nnuts


Input: chopped fresh rosemary


Input: a sprinkle of brown sugar


Input: chopped slab bacon


Input: arugula


Input: shaved pecorino


Input: toasted nuts


Input: bacon grease


Input: olive oil


Input: a little balsamic


Input: lemon\njuice


Input: chopped slab bacon


Input: Saute\nchopped bok choy


Input: sesame oil


Input: soy sauce


Input: coarse-chopped slab bacon


Input: olive oil


Input: vinaigrette made with lemon juice


Input: mustard


Input: olive oil


Input: poached eggs


Input: bread or toast


Input: slab of bacon


Input: chopped onion


Input: carrot


Input: celery


Input: red wine


Input: Thyme or parsley


Input: coarse-chopped slab\nbacon


Input: olive oil


Input: chopped garlic


Input: white beans


Input: splash of stock


Input: Fried breadcrumbs


Input: coarse-chopped slab bacon


Input: soy sauce


Input: 1 or 2 eggs


Input: neutral oil


Input: cooked\nrice


Input: chopped scallions


Input: minced\nginger


Input: garlic


Input: coarse-chopped slab bacon


Input: butter


Input: chopped onion


Input: chunked waxy potatoes


Input: thyme leaves


Input: stock


Input: cream or milk


Input: Bacon and parsley


Input: dried beans


Input: rosemary sprigs


Input: slab bacon


Input: water


Input: chopped slab bacon


Input: oil


Input: onion


Input: chopped tomatoes


Input: cooked spaghetti


Input: bacon


Input: Pecorino


Input: coarse-chopped slab bacon


Input: olive oil


Input: linguine


Input: grated pecorino


Input: black pepper


Input: coarse-chopped slab bacon


Input: olive oil


Input: chopped onion


Input: carrot


Input: celery


Input: lentils


Input: stock


Input: Parsley


Input: slices of bacon


Input: fry eggs


Input: creamy polenta


Input: shredded cheese


Input: coarse-chopped slab bacon


Input: olive oil


Input: chopped leeks


Input: beaten eggs


Input: Blue cheese


Input: sprinkle\nParmesan


Input: 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)

2$1/2 cups unbleached all-purpose flour ( 12$1/2 ounces )

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Input: 1 teaspoon table salt


Input: 2 tablespoons sugar


Input: 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices

12 tablespoons cold unsalted butter ( 1$1/2 sticks ) , cut into 1/4-inch slices

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

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


Input: 1/2 cup chilled solid vegetable shortening, cut into 4 pieces

1/2 cup chilled solid vegetable shortening , cut into 4 pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup vodka, cold


Input: 1/4 cup cold water


Input: 1 1/2 oz. gin


Input: 1/2 oz. Cointreau


Input: 1/2 oz. Lillet Blanc


Input: 3/4 oz. fresh\nlemon juice


Input: 1/2 oz. simple\nsyrup


Input: 1 dash absinthe


Input: 1 1/2 oz. gin


Input: 1/2 oz. fresh lemon juice


Input: 1 small piece of fresh peeled ginger

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Input: 1/2 oz. simple syrup


Input: 1 oz. orange juice


Input: 2 dashes orange bitters


Input: 2 oz. Herradura reposado\ntequila


Input: 1 oz. Cointreau


Input: the juice of 1 medium lime

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 oz. Stolichnaya orange


Input: 3 oz. Clamato juice


Input: juice of 1 lemon wedge


Input: 4 dashes powdered\nginger


Input: 4 dashes hot sauce


Input: a pinch of pepper


Input: pinch of salt


Input: 4 lamb-leg steaks, 6 to 8\nounces each

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

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Input: 1 teaspoon kosher salt


Input: 1 teaspoon freshly ground black\npepper


Input: 1 teaspoon garlic powder


Input: 1/4 cup extra-virgin olive oil


Input: 1/4 cup balsamic vinegar, preferably\naged 15 years or more

1/4 cup balsamic vinegar , preferably\naged 15 years or more

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

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Input: 4 tablespoons chopped rosemary


Input: 1 cup all-purpose flour


Input: 1 cup whole-wheat flour


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon table salt


Input: 3/4 cup granulated sugar


Input: 12 tablespoons cold butter


Input: 2 eggs


Input: 2 teaspoons vanilla\n


Input: About 6 ounces milk


Input: 5 to 6 plums, sliced

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Input: 1/2 cup old-fashioned oatmeal


Input: 1 teaspoon ground ginger


Input: 1/2 teaspoon ground cardamom


Input: 1/3 cup stone-ground whole-wheat\npastry flour


Input: 1 2/3 cups all-purpose flour


Input: 1 tablespoon baking powder


Input: 1/2 teaspoon baking soda


Input: Generous 1/2 teaspoon kosher salt


Input: 1/3 cup frozen unsalted butter


Input: 3/4 cup floral gin (I like Nolet’s)

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

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Input: 1 1/4 cups buttermilk


Input: 1 tablespoon plus 1 teaspoon heavy cream

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

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Input: Salt


Input: 1/2 pound broccoli rabe, stems trimmed off and discarded or saved for another use

1/2 pound broccoli rabe , stems trimmed off and discarded or saved for another use

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


Input: 3 cloves roasted garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup freshly grated Parmigiano-Reggiano


Input: 1 cup finely chopped fennel bulb

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Input: 1 cup finely chopped onion


Input: 1 pound sweet Italian sausage, casing removed

1 pound sweet Italian sausage , casing removed

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Input: 2 cups chicken stock


Input: 500 grams (about 1 1/4 pounds) dried orecchiette, or fresh (made with 4 cups of flour)

500 grams ( about 1$1/4 pounds ) dried orecchiette , or fresh ( made with 4 cups of flour )

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

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

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


Input: Salt


Input: ¼ cup extra-virgin olive oil


Input: 3 cloves garlic, smashed


Input: 1¼ pounds large cherry tomatoes, halved

1  1/4 pounds large cherry tomatoes, halved

1$1/4 pounds large cherry tomatoes , halved

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

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Input: 12 ounces dry orecchiette


Input: 2 cups, packed, arugula

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

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Input: Ground black pepper


Input: ½ cup freshly grated pecorino


Input: 1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes

1 and 1/2 pounds eggplant ( about 4 medium ) , cut into 1-inch cubes

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

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Input: 5 tablespoons extra-virgin olive oil, more as needed

5 tablespoons extra-virgin olive oil , more as needed

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

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Input: 1/2 teaspoon kosher salt, more as needed

1/2 teaspoon kosher salt , more as needed

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

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Input: 2 tablespoons drained capers


Input: 1 very large ripe tomato, cored and diced (1 and 1/2 cups)

1 very large ripe tomato , cored and diced ( 1 and 1/2 cups )

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

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Input: 1/2 pound dried penne


Input: 3 garlic cloves, peeled and smashed

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

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Input: 3 anchovy fillets


Input: Large pinch chile flakes


Input: Freshly squeezed lemon juice


Input: 2 tablespoons torn mint leaves


Input: 1 brandied cherry


Input: 2 tablespoons finely chopped chives


Input: 7 or 8 very small seedless cucumbers, about 1 pound

7 or 8 very small seedless cucumbers , about 1 pound

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

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Input: 2 teaspoons kosher salt


Input: 4 tablespoons unhulled sesame seeds


Input: 3 tablespoons brown rice miso


Input: 2 tablespoons rice vinegar


Input: 1 teaspoon finely grated ginger


Input: 6 shiso leaves (available at Asian markets)

6 shiso leaves ( available at Asian markets )

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Input: 1 pound kabocha squash (about half a medium squash), seeds removed

1 pound kabocha squash ( about half a medium squash ) , seeds removed

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

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Input: 3 tablespoons white miso


Input: 6 tablespoons sake


Input: 3 tablespoons canola oil or mild vegetable oil

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Input: 6 small dried red chile peppers

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Input: Kosher salt


Input: 1 teaspoon sesame oil, optional

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Input: 12 ounces boneless, skinless chicken breast, cut across the grain in 1/4-inch-thick slices

12 ounces boneless , skinless chicken breast , cut across the grain in 1/4-inch-thick slices

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

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


Input: 1 tablespoon egg white, lightly beaten

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Input: 2 teaspoons cornstarch


Input: 1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry

1$1/2 teaspoons plus 1 tablespoon rice wine or dry sherry

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Input: Salt to taste


Input: 2 tablespoons hoisin sauce


Input: 1 teaspoon low-sodium soy sauce


Input: 2 tablespoons peanut oil, rice bran oil or canola oil

2 tablespoons peanut oil , rice bran oil or canola oil

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

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Input: 1 bunch Chinese broccoli (about 1 pound), ends trimmed

1 bunch Chinese broccoli ( about 1 pound ) , ends trimmed

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

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Input: 1 tablespoon minced ginger


Input: 2 fat garlic cloves, minced

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Input: 1/2 teaspoon red pepper flakes


Input: 8 shiitake mushrooms, stems removed, sliced thin

8 shiitake mushrooms , stems removed , sliced thin

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Input: Rice, whole grains or noodles for serving

Rice , whole grains or noodles for serving

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Input: 1 pound Asian eggplant


Input: 1 tablespoon rice wine or dry sherry

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

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Input: 2 tablespoons hoisin sauce


Input: 1 teaspoon low-sodium soy sauce


Input: 2 tablespoons peanut oil, rice bran oil or canola oil

2 tablespoons peanut oil , rice bran oil or canola oil

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

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Input: 1/2 pound firm tofu, cut in 1/2-inch squares and drained on paper towels

1/2 pound firm tofu , cut in 1/2-inch squares and drained on paper towels

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


Input: 1 tablespoon minced ginger


Input: 2 fat garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon red pepper flakes


Input: 3 bell peppers of varying colors

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Anaheim pepper


Input: Salt to taste


Input: 8 ounces boneless, skinless chicken breast, cut across the grain into 1/4-inch-thick by 1/2-inch-wide pieces

8 ounces boneless , skinless chicken breast , cut across the grain into 1/4-inch-thick by 1/2-inch-wide pieces

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


Input: 1 tablespoon egg white, lightly beaten

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

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Input: 2 teaspoons cornstarch


Input: 1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry

1$1/2 teaspoons plus 1 tablespoon rice wine or dry sherry

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

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Input: Salt to taste


Input: 1/4 cup chicken stock or vegetable stock

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

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Input: 1 tablespoon low-sodium soy sauce


Input: 1 bunch kale, stemmed and washed well in 2 rinses of water

1 bunch kale , stemmed and washed well in 2 rinses of water

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

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


Input: 2 tablespoons peanut oil, rice bran oil or canola oil

2 tablespoons peanut oil , rice bran oil or canola oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced ginger


Input: 2 fat garlic cloves, minced

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Input: 1/2 teaspoon red pepper flakes


Input: 4 to 6 scallions (1/2 bunch), cut on the diagonal in 1/2-inch lengths, dark green part separated

4 to 6 scallions ( 1/2 bunch ) , cut on the diagonal in 1/2-inch lengths , dark green part separated

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

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

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Input: 6 to 8 brussels sprouts, quartered (about 1/2 pound)

6 to 8 brussels sprouts , quartered ( about 1/2 pound )

B-QTY O B-RANGE_END 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 small or 1/2 large red bell pepper, cut in thin 2-inch strips

1 small or 1/2 large red bell pepper , cut in thin 2-inch strips

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

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


Input: 1/2 pound baby bok choy, cut in 1-inch slices

1/2 pound baby bok choy , cut in 1-inch slices

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


Input: Freshly ground pepper


Input: Rice, whole grains or noodles for serving

Rice , whole grains or noodles for serving

B-NAME O B-COMMENT I-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: 8 ounces rice noodles or glass noodles

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: 1/2 cup chicken or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons soy sauce


Input: 2 teaspoons rice vinegar


Input: 1/2 teaspoon sugar


Input: 2 tablespoons peanut oil, rice bran oil or canola oil

2 tablespoons peanut oil , rice bran oil or canola oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs, beaten


Input: Salt to taste


Input: 1 to 2 green chilies, like jalapeño or serrano, minced

1 to 2 green chilies , like jalapeño or serrano , minced

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

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


Input: 2 plump garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced ginger


Input: 4 cups thinly sliced green cabbage

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

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Input: 2 cups shredded carrots


Input: 1 cup chopped cilantro leaves and stems

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: 1/8 teaspoon freshly ground pepper


Input: 1 pound Pacific cod fillets


Input: 2 teaspoons cornstarch


Input: 1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry

1$1/2 teaspoons plus 1 tablespoon rice wine or dry sherry

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon egg white, lightly beaten

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: Salt to taste


Input: 1 teaspoon sesame oil


Input: 1/4 cup chicken broth or vegetable broth

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 1/2 teaspoon sugar


Input: 2 tablespoons peanut oil, rice bran oil or canola oil

2 tablespoons peanut oil , rice bran oil or canola oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced ginger


Input: 2 fat garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallions, cut 1/2 inch thick on the diagonal, dark green part separated

4 scallions , cut 1/2 inch thick on the diagonal , dark green part separated

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

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


Input: 1/2 pound mushrooms, sliced


Input: 1 cup thawed frozen peas


Input: 1/4 cup coarsely chopped cilantro


Input: 1/4 teaspoon black pepper, more as needed

1/4 teaspoon black pepper , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup torn basil leaves


Input: 2 tablespoons finely chopped chives


Input: 1 cup peanut oil


Input: 1/2 cup roasted or fried soybeans (available at Asian markets)

1/2 cup roasted or fried soybeans ( available at Asian markets )

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

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


Input: 1/2 cup toasted pumpkin seeds (pepitas), or use additional soybeans

1/2 cup toasted pumpkin seeds ( pepitas ) , or use additional soybeans

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

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

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


Input: 1/2 cup chopped roasted, unsalted peanuts

1/2 cup chopped roasted , unsalted peanuts

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup toasted white sesame seeds, or use additional peanuts

1/2 cup toasted white sesame seeds , or use additional peanuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ripe tomato, preferably plum, seeded and sliced into thin wedges

1 ripe tomato , preferably plum , seeded and sliced into thin wedges

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

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


Input: 1 heaping cup shredded Napa cabbage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fried shallots (see recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons fresh lime juice, more to taste

2 tablespoons fresh lime juice , more to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons powdered dried shrimp, or 1 tablespoon fish sauce

2 tablespoons powdered dried shrimp , or 1 tablespoon fish sauce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons shallot oil (see recipe), more to taste

2 tablespoons shallot oil ( see recipe ) , more to taste

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

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

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


Input: Salt to taste


Input: 1 pound ground pork, preferably pork shoulder or another fatty cut

1 pound ground pork , preferably pork shoulder or another fatty cut

B-QTY B-UNIT B-COMMENT B-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: 1/4 teaspoon turmeric


Input: 2 tablespoons chopped lemon grass


Input: 2 tablespoons chopped garlic


Input: 1/2 cup chopped shallots


Input: 2 tablespoons minced ginger


Input: 1 teaspoon salt


Input: 1/2 teaspoon cayenne or other red chile powder

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped, seeded plum tomatoes

1/4 cup finely chopped , seeded plum tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 1/4 cup peanut oil and more for oiling the plate

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cilantro sprigs, for garnish


Input: 2 cups (about 7 ounces) thinly sliced shallots, Asian or European

2 cups ( about 7 ounces ) thinly sliced shallots , Asian or European

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

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

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


Input: 1 cup Japanese-style pickled ginger, rinsed, drained and sliced into fine shreds

1 cup Japanese-style pickled ginger , rinsed , drained and sliced into fine shreds

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

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: 1/4 cup chilled cooked white rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole black sea bass, approximately 2 pounds each, gutted, scaled and trimmed of fins and gills

2 whole black sea bass , approximately 2 pounds each , gutted , scaled and trimmed of fins and gills

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

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

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

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


Input: 3/4 cup kochujang (fermented chili-and-soybean paste, available in many Asian markets and online)

3/4 cup kochujang ( fermented chili-and-soybean paste , available in many Asian markets and online )

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

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

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


Input: 10 sprigs fresh thyme, leaves only, finely minced

10 sprigs fresh thyme , leaves only , finely minced

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: 6 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup heavy cream (or substitute whole milk)

1/3 cup heavy cream ( or substitute whole milk )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons neutral oil (like canola)

4 tablespoons neutral oil ( like canola )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 teaspoons red-wine vinegar


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 3 cloves garlic, peeled and sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large bunch kale, stemmed, with leaves coarsely chopped

1 large bunch kale , stemmed , with leaves coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable stock, white wine or water

1/2 cup vegetable stock , white wine or water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt, freshly ground black pepper and red-pepper flakes to taste

Kosher salt , freshly ground black pepper and red-pepper flakes to taste

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

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

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


Input: 2 tablespoons red-wine vinegar


Input: 1 big or 2 small celeriacs

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 2 teaspoons Dijon mustard, or more to taste

2 teaspoons Dijon mustard , or more to taste

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar, white wine vinegar, or freshly squeezed lemon juice, or more to taste

1 tablespoon sherry vinegar , white wine vinegar , or freshly squeezed lemon juice , or more to taste

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

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: 1/2 cup olive oil


Input: 1/2 cup neutral oil, like grape seed or corn

1/2 cup neutral oil , like grape seed or corn

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped parsley for garnish


Input: 2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour

2 cups ( 280 grams ) whole-wheat flour , or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour

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

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


Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1 tablespoon sugar or raw brown sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fine sea salt


Input: 1/4 cup (25 grams) poppy seeds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/3 cup (45 grams) sunflower seeds, toasted until golden brown

1/3 cup ( 45 grams ) sunflower seeds , toasted until golden brown

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

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

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


Input: 2 large eggs


Input: 2 cups buttermilk


Input: 2 tablespoons canola oil


Input: 2 teaspoons vanilla extract


Input: 2 tablespoons finely chopped lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 box raspberries (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 box raspberries (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour

1$1/2 cups ( 200 grams ) whole-wheat flour or whole-wheat pastry flour

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

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

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


Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon turmeric


Input: 2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds

2 tablespoons ( 30 grams ) toasted sesame seeds or black sesame seeds

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

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

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


Input: 2 eggs


Input: 1 cup buttermilk


Input: 1 cup milk


Input: 2 tablespoons canola oil


Input: 1 1/2 cups (300 grams) cooked brown rice

1$1/2 cups ( 300 grams ) cooked brown rice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, sliced


Input: 6 ounces spinach leaves (baby spinach or stemmed bunch spinach)

6 ounces spinach leaves ( baby spinach or stemmed bunch spinach )

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

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

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


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 cup (140 grams) whole-wheat flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup (60 grams) almond flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 2 eggs


Input: 1 tablespoon maple syrup


Input: 1 1/2 cups buttermilk


Input: 2 tablespoons canola oil


Input: 1 teaspoon vanilla extract


Input: 1/2 cup (60 grams) chopped pecans

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup dried cranberries


Input: Butter or oil as needed for cooking

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (200 grams) ground teff or teff flour

1 cup ( 200 grams ) ground teff or teff flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (140 grams) whole-wheat flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 2 eggs


Input: 2 tablespoons agave nectar or 1 tablespoon blackstrap molasses and 1 tablespoon agave nectar

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

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

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


Input: 1 3/4 cups buttermilk


Input: 2 tablespoons canola oil


Input: 1 teaspoon vanilla extract


Input: 1 cup (270 grams) cooked oatmeal (rolled oats, not steel-cut; 1/2 cup uncooked)

1 cup ( 270 grams ) cooked oatmeal ( rolled oats , not steel-cut; 1/2 cup uncooked )

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

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

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Butter or oil as needed for cooking

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup blueberries, preferably organic

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon unbleached all-purpose flour


Input: 6 ounces (170 grams) cauliflower (florets only)

6 ounces ( 170 grams ) cauliflower ( florets only )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup (250 grams) low-fat cottage cheese

1 cup ( 250 grams ) low-fat cottage cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup low-fat milk (1 percent or 2 percent) milk

3/4 cup low-fat milk ( 1 percent or 2 percent ) milk

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

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

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


Input: 2 eggs, separated and at room temperature, plus 1 egg white

2 eggs , separated and at room temperature , plus 1 egg white

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

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

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


Input: 1 tablespoon flaxseeds, soaked in 3 tablespoons water for 5 minutes or longer

1 tablespoon flaxseeds , soaked in 3 tablespoons water for 5 minutes or longer

B-QTY B-UNIT O O B-COMMENT I-COMMENT I-COMMENT B-UNIT 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: 1 cup (140 grams) whole-wheat pastry flour

1 cup ( 140 grams ) whole-wheat pastry flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon baking powder


Input: 1/2 to 3/4 teaspoon salt (to taste)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons garam masala


Input: 1 tablespoon nigella seeds


Input: 1 cup grated carrot (150 grams)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped chives (optional)

2 tablespoons chopped chives ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Butter or oil for cooking

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


Input: 4 large chicken breasts, halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ripe plum tomatoes


Input: 4 scallions, finely chopped


Input: 2 large heads arugula


Input: 1 and 1/2 teaspoons coriander seed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 and 1/2 teaspoons kosher salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon black pepper


Input: 1/4 cup maple syrup


Input: 3 tablespoons unsalted butter, cut into cubes

3 tablespoons unsalted butter , cut into cubes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Large pinch chile powder


Input: 1/4 cup thinly sliced scallions, white and light-green parts

1/4 cup thinly sliced scallions , white and light-green parts

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan

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

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

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


Input: 3 large eggs


Input: 3/4 cup crème fraîche


Input: 1/2 cup milk


Input: 1/2 teaspoon kosher salt


Input: Black pepper, to taste


Input: About 1/8 teaspoon grated nutmeg


Input: Pinch cayenne


Input: 1/4 pound thick-cut bacon, sliced into 1/4-inch lardons

1/4 pound thick-cut bacon , sliced into 1/4-inch lardons

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings

1 delicata or acorn squash ( 1 and 1/4 pounds ) , seeded and sliced into 1/4-inch-thick rings

B-QTY B-NAME O O B-NAME O B-QTY O O O O O O O O O O O

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

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


Input: Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan

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

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

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


Input: 3 large eggs


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


Input: 1/2 teaspoon kosher salt


Input: Black pepper, to taste


Input: 1/2 teaspoon grated lemon zest


Input: 1 teaspoon chopped fresh thyme


Input: 2 tablespoons chopped scallions


Input: 2 tablespoons chopped parsley


Input: 4 ounces fresh goat cheese, sliced into 1/4-inch rounds

4 ounces fresh goat cheese , sliced into 1/4-inch rounds

B-QTY B-UNIT B-NAME I-NAME I-NAME O 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: 145 grams all-purpose flour (about 1 cup)

145 grams all-purpose flour ( about 1 cup )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon kosher salt


Input: 1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces

1 stick cold unsalted butter ( 1/4 pound ) , cut in 1/8-inch pieces

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

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

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


Input: 3 tablespoons ice water


Input: 2 slices of your favorite bread

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red pepper


Input: 3 large eggs


Input: 2 teaspoons Dijon mustard


Input: 1/2 teaspoon kosher salt


Input: Black pepper to taste


Input: 1 teaspoon paprika


Input: Pinch cayenne


Input: 1 and 1/4 cups heavy cream

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh tarragon


Input: 2 teaspoons slivered chives


Input: 6 ounces cooked crab meat, or use chopped cooked shrimp or lobster

6 ounces cooked crab meat , or use chopped cooked shrimp or lobster

B-QTY B-UNIT B-NAME I-NAME I-NAME O O I-COMMENT I-COMMENT B-NAME I-COMMENT O 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 lemons, juiced


Input: 24 Seckel pears (or Bosc or Bartlett, but they may need to be quartered to fit the jar)

24 Seckel pears ( or Bosc or Bartlett , but they may need to be quartered to fit the jar )

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

NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP 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


Input: 2 and 2/3 cup sugar


Input: 6 whole star anise


Input: 6 vanilla beans


Input: 3 tablespoons pink peppercorns


Input: 2 ounces grated Gruyère, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan

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

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

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


Input: Unsalted butter, if desired


Input: Peanut butter


Input: Bread-and-butter pickles


Input: 1 cup diced bread-and-butter pickles (about the size of pencil erasers)

1 cup diced bread-and-butter pickles ( about the size of pencil erasers )

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

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


Input: 2 cups heavy cream


Input: 1 cup whole milk


Input: ¼ teaspoon salt


Input: ¾ cup sugar


Input: 4 large egg yolks


Input: 1 tablespoon vanilla paste or extract

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ½ cup unsalted natural peanut butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Chinese dry mustard or other mustard powder

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup vegetable oil


Input: 1/4 cup sesame oil


Input: 1 pound lean ground pork


Input: 8 ounces ground fat back (a butcher can grind this)

8 ounces ground fat back ( a butcher can grind this )

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

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

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


Input: 1 cup finely sliced Chinese chives or other chives

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 package of 40 or more wonton wrappers

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup baking soda


Input: Coarse pretzel salt, bagel salt or Margarita salt, as needed

Coarse pretzel salt , bagel salt or Margarita salt , as needed

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

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

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


Input: 5 cups 1-inch cubes pumpkin flesh

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 broccoli crown, sliced thin and steamed for 1 minute

1 broccoli crown , sliced thin and steamed for 1 minute

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs, separated


Input: Beef Short Ribs


Input: 4 rib veal chops about 1 1/2 inches thick

4 rib veal chops about 1$1/2 inches thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 rib pork chops, 1 1/2 inches thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 rib pork chops well trimmed, each about 1 inch thick and with ribs scraped, French style

4 rib pork chops well trimmed , each about 1 inch thick and with ribs scraped , French style

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

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

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


Input: 6 shoulder lamb chops (with bone in, 6 to 8 ounces each)

6 shoulder lamb chops ( with bone in , 6 to 8 ounces each )

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


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus 2 teaspoons cider vinegar or rice vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)

2 tablespoons fermented bean-and-chili paste ( ssamjang , available in many Asian markets , and online )

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

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

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


Input: 1 1/2 teaspoons salt


Input: 1 1/2 teaspoons light soy sauce


Input: 2 teaspoons sesame oil


Input: 2 teaspoons ground cinnamon or 1 3-inch cinnamon stick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons rice wine vinegar, more to taste.

1$1/2 teaspoons rice wine vinegar , more to taste.

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped fresh parsley


Input: 2 to 3 teaspoons low-fat milk

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons freshly grated Parmesan


Input: 2 teaspoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons dark sesame oil


Input: 4 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil, plus additional for topping

3 tablespoons olive oil , plus additional for topping

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon capers, rinsed and roughly chopped

1 tablespoon capers , rinsed and roughly chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley, optional

2 tablespoons chopped parsley , optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 3 tablespoons honey


Input: 1 tablespoon Cognac or other brandy

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 2 tablespoons cream cheese


Input: 2 tablespoons apple horseradish (recipe below)

2 tablespoons apple horseradish ( recipe below )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons capers, drained and rinsed

2 tablespoons capers , drained and rinsed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons slivered fresh sage leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh parsley


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 1 tablespoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 1/2 tablespoons sherry vinegar


Input: 1 tablespoon finely chopped chives


Input: 1 tablespoon finely chopped parsley


Input: 7 tablespoons brown sugar


Input: 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)

1 tablespoon chili paste ( kochujang , available in many Asian markets , and online )

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

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons plus 1 teaspoon salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons oil


Input: 2 tablespoons whole cardamom pods


Input: 6 tablespoons olive oil


Input: 2 to 3 tablespoons lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons apple butter


Input: 1 tablespoon kosher salt, more to taste

1 tablespoon kosher salt , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: teaspoon ground cumin


Input: 4 tablespoons (1/2 stick) butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons molasses


Input: 2 tablespoons orange juice


Input: 4 tablespoons olive oil


Input: 1 tablespoon freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: 1 1/2 tablespoons unsalted butter


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce (more to taste)

1 tablespoon soy sauce ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon Shao Hsing rice wine or dry sherry

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 2 tablespoons peanut oil or canola oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sesame seeds


Input: 1 tablespoon freshly crushed black peppercorns

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon tomato paste


Input: 1 tablespoon Cognac or brandy


Input: 5 tablespoons fresh lard, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons butter


Input: 1 tablespoon thinly sliced chives


Input: 4 tablespoons unsalted butter


Input: 1 tablespoon walnut oil


Input: 5 tablespoons cold unsalted butter


Input: 1 tablespoon finely chopped or grated lemon zest

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons rosemary, roughly chopped

2 tablespoons rosemary , roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped

1 tablespoon crumbled dry porcini mushrooms , soaked in warm water to soften , drained and finely chopped

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

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

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


Input: 8 tablespoons unsalted butter


Input: 1 tablespoon plus 1 teaspoon caraway seeds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh rosemary leaves, plus sprigs for garnish

1 tablespoon fresh rosemary leaves , plus sprigs for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil or unsalted butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon clover honey or other mild honey

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 3 tablespoons fresh lemon juice (to taste)

1 to 3 tablespoons fresh lemon juice ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons rum


Input: 3 tablespoons peanut oil


Input: 1 tablespoon sesame oil


Input: 1 tablespoon soy sauce


Input: 2 tablespoons butter


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon low-fat milk


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon low-fat milk


Input: 1 tablespoon finely chopped chives


Input: 1 tablespoon finely chopped cilantro


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons honey


Input: 1 tablespoon capers


Input: 1 tablespoon minced fresh mint


Input: 1 tablespoon low-fat milk


Input: 2 tablespoons chopped oil-packed sun dried tomatoes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red wine vinegar


Input: 1 tablespoon Dijon mustard


Input: 2 tablespoons cornichons or other sour gherkins, roughly chopped

2 tablespoons cornichons or other sour gherkins , roughly chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon balsamic vinegar


Input: 2 1/2 tablespoons coriander seeds


Input: 5 tablespoons toasted sesame seeds


Input: 2 tablespoons dried chamomile blossoms or contents of chamomile tea bags

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons unsalted butter.


Input: 1 tablespoon white wine vinegar or sherry vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Hellmann’s or Best Foods mayonnaise

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

NoCAP NoCAP YesCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 1 tablespoon Shao Hsing rice wine or dry sherry

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut oil or canola oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 4 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon wine vinegar


Input: 2 tablespoons white wine vinegar


Input: 2 tablespoons lemon juice


Input: 1 tablespoon fruity extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons snipped chives


Input: 4 tablespoons best-quality olive oil, or as needed

4 tablespoons best-quality olive oil , or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons soy sauce


Input: 3 tablespoons rice wine or sherry

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons brown sugar


Input: 1 tablespoon grated ginger


Input: 2 tablespoons crushed roasted peanuts


Input: 12 tablespoons cold unsalted butter


Input: 3 tablespoons kirsch, rum, brandy or other spirit

3 tablespoons kirsch , rum , brandy or other spirit

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 tablespoons chile powder, plus more to taste

2 tablespoons chile powder , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons tomato paste


Input: 3 tablespoons extra virgin olive oil, plus more to oil the baking pan

3 tablespoons extra virgin olive oil , plus more to oil the baking pan

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

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: 2 tablespoons chopped parsley, or a mixture of parsley and fennel fronds

2 tablespoons chopped parsley , or a mixture of parsley and fennel fronds

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

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

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


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil, or 1 tablespoon extra virgin olive oil and 1 tablespoon lemon- or mushroom-scented olive oil

2 tablespoons extra virgin olive oil , or 1 tablespoon extra virgin olive oil and 1 tablespoon lemon- or mushroom-scented olive oil

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

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red wine vinegar


Input: 1 to 2 tablespoons chopped flat-leaf parsley

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped chives


Input: 3 tablespoons apple cider vinegar


Input: 2 tablespoons canola oil


Input: 2 tablespoons canola oil


Input: 1 tablespoon grated ginger


Input: 2 tablespoons ghee or vegetable oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ghee or vegetable oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon each chopped mint, chives and cilantro.

1 tablespoon each chopped mint , chives and cilantro.

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced ginger


Input: 45 grams Demerara sugar (about 3 tablespoons)

45 grams Demerara sugar ( about 3 tablespoons )

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 45 grams granulated sugar (about 3 tablespoons)

45 grams granulated sugar ( about 3 tablespoons )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons unsalted butter


Input: 2 tablespoons Scotch


Input: 1 tablespoon vanilla extract


Input: 1 tablespoon truffle juice


Input: 2 tablespoons butter


Input: 1 tablespoon vegetable oil


Input: 2 tablespoons Madeira


Input: 2 tablespoons plus 1 teaspoon salt, more as needed

2 tablespoons plus 1 teaspoon salt , more as needed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cider vinegar, more as needed

1 tablespoon cider vinegar , more as needed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped celery leaves


Input: 3 tablespoons kosher salt


Input: 3 tablespoons brown sugar


Input: 1 tablespoon olive oil


Input: 1 tablespoon butter


Input: 1 tablespoon Madeira or port, optional

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, at room temperature

6 tablespoons unsalted butter , at room temperature

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 45 grams (3 tablespoons) brown sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 4 tablespoons shortening or unsalted butter, at room temperature

4 tablespoons shortening or unsalted butter , at room temperature

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons milk


Input: 4 tablespoons unsalted butter


Input: 12 tablespoons sugar


Input: 6 tablespoons unsalted butter, at room temperature

6 tablespoons unsalted butter , at room temperature

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons heavy cream


Input: 1/4 teaspoon cayenne


Input: 4 tablespoons (1/2 stick) butter, at room temperature

4 tablespoons ( 1/2 stick ) butter , at room temperature

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons miso


Input: 2 tablespoons extra virgin olive oil (optional)

2 tablespoons extra virgin olive oil ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 to 4 tablespoons chopped cilantro

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter, melted (optional)

1 tablespoon unsalted butter , melted ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter or olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil, plus more as needed

3 tablespoons extra virgin olive oil , plus more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons plus 1/2 teaspoon kosher salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 3 tablespoons honey


Input: 3 tablespoons Passover sweet wine


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white vinegar


Input: 2 tablespoons freshly grated ginger


Input: 2 tablespoons finely chopped parsley, dill or cilantro

2 tablespoons finely chopped parsley , dill or cilantro

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons kosher salt


Input: 2 tablespoons cold strong black coffee, bourbon or apple cider

2 tablespoons cold strong black coffee , bourbon or apple cider

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon black peppercorns, crushed

1 tablespoon black peppercorns , crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rice flour, chickpea flour or semolina (more as needed)

1 tablespoon rice flour , chickpea flour or semolina ( more as needed )

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


Input: 2 to 4 tablespoons canola oil or grapeseed oil, as needed

2 to 4 tablespoons canola oil or grapeseed oil , as needed

O O B-QTY B-UNIT B-NAME I-NAME I-COMMENT O B-NAME 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: 2 tablespoons granola


Input: 1 tablespoon chopped fresh mint (optional)

1 tablespoon chopped fresh mint ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons freshly squeezed lemon juice

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: 2 to 3 tablespoons freshly squeezed lemon juice (to taste)

2 to 3 tablespoons freshly squeezed lemon juice ( to taste )

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

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

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


Input: 3 tablespoons long grain or basmati rice, rinsed in several changes of water, or 1/2 cup cooked brown rice

3 tablespoons long grain or basmati rice , rinsed in several changes of water , or 1/2 cup cooked brown rice

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

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

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

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


Input: 2 tablespoons chopped fresh dill, plus additional for garnish if desired

2 tablespoons chopped fresh dill , plus additional for garnish if desired

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

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 tablespoon unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 1 tablespoon white vinegar


Input: 4 to 5 tablespoons olive oil, more as needed

4 to 5 tablespoons olive oil , more as needed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons honey


Input: 6 tablespoons unsalted butter


Input: 3 1/2 tablespoons soy sauce


Input: 4 tablespoons peanut oil


Input: 2 tablespoons chopped cilantro, plus more to serve.

2 tablespoons chopped cilantro , plus more to serve.

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon finely chopped fresh sage

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 tablespoon butter for buttering the baking dish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon grape-seed oil


Input: 1 tablespoon lemon juice


Input: 2 tablespoons butter (unsalted or black truffle)

2 tablespoons butter ( unsalted or black truffle )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon minced tarragon


Input: 1 tablespoon kosher salt, plus more to taste

1 tablespoon kosher salt , plus more to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons peanut or safflower oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon New Mexican chile powder (or less, to taste)

1 tablespoon New Mexican chile powder ( or less , to taste )

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

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

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


Input: Unsalted butter, 6 tablespoons in total

Unsalted butter , 6 tablespoons in total

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons extra-virgin olive oil


Input: 2 tablespoons coarsely chopped pistachio nuts

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons chopped Italian parsley

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra-virgin olive oil, plus additional as needed

1 tablespoon extra-virgin olive oil , plus additional as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 6 tablespoons unsalted butter, melted

4 to 6 tablespoons unsalted butter , melted

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons (85 grams) coconut oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 tablespoon agave nectar or mild honey

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon peanut oil, canola oil or rice bran oil

1 tablespoon peanut oil , canola oil or rice bran oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Tbsp Minced Chives


Input: 2 tablespoons seasoned rice vinegar


Input: 2 tablespoons grapeseed oil


Input: 1 tablespoon sherry vinegar or fresh lemon juice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grapeseed oil


Input: 2 tablespoons walnut oil


Input: 2 tablespoons broken walnuts, preferably from fresh shelled walnuts (1 ounce)

2 tablespoons broken walnuts , preferably from fresh shelled walnuts ( 1 ounce )

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: 1 tablespoon chopped anchovy


Input: 1 tablespoon chopped capers


Input: 4 tablespoons white wine vinegar


Input: 1 tablespoon thinly sliced chives


Input: 2 tablespoons roughly chopped parsley


Input: 2 tablespoons roughly chopped basil


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: 3 tablespoons dried fenugreek leaves


Input: 2 tablespoons canola oil


Input: 2 tablespoons melted butter


Input: 2 tablespoons red wine vinegar


Input: 4 tablespoons ghee, clarified butter or vegetable oil

4 tablespoons ghee , clarified butter or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon grated ginger


Input: 6 tablespoons brown sugar


Input: 2 tablespoons chopped mint, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped cilantro, optional

2 tablespoons chopped cilantro , optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons Champagne vinegar or sherry vinegar

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lime juice


Input: 4 tablespoons grapeseed oil, rice bran oil or canola oil

4 tablespoons grapeseed oil , rice bran oil or canola oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped flat-leaf parsley


Input: 1 tablespoon chopped fresh mint


Input: 1 tablespoon chopped chives


Input: 6 to 8 tablespoons fresh lemon juice, to taste

6 to 8 tablespoons fresh lemon juice , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon capers, rinsed and chopped

1 tablespoon capers , rinsed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons Dijon mustard


Input: 1 tablespoon red wine vinegar


Input: 1 tablespoon cider vinegar


Input: 1 tablespoon capers


Input: 1 tablespoon finely diced red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons creamy unsalted, unsweetened peanut butter

3 tablespoons creamy unsalted , unsweetened peanut butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rice vinegar


Input: 2 to 4 tablespoons warm water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rice vinegar


Input: 2 tablespoons mirin (sweet Japanese rice wine)

2 tablespoons mirin ( sweet Japanese rice wine )

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon minced or grated fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dark sesame oil


Input: 1 tablespoon peeled and finely chopped ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon light brown sugar


Input: 2 tablespoons extra-virgin olive oil


Input: 4 tablespoons Grand Marnier or other orange liqueur, optional

4 tablespoons Grand Marnier or other orange liqueur , optional

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons coarsely chopped scallions


Input: 2 tablespoons trout roe or red or black caviar (optional)

2 tablespoons trout roe or red or black caviar ( optional )

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

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

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


Input: English cream with dark rum (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon sherry vinegar


Input: 1 tablespoon balsamic vinegar


Input: 3 tablespoons pine nuts


Input: 2 tablespoons canola oil


Input: 1 to 2 tablespoons salt, to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon smoked paprika, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon grated ginger


Input: 1 tablespoon grated garlic


Input: 2 tablespoons soy sauce


Input: 3 tablespoons roasted peanut oil


Input: 2 tablespoons rice wine


Input: 1 tablespoon lime juice


Input: 3 tablespoons Dijon mustard


Input: 2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary

2 to 3 tablespoons chopped fresh parsley , marjoram , basil or a combination , or 2 to 3 teaspoons fresh thyme or chopped rosemary

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

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


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons roasted peanut oil


Input: 2 tbsp lemon juice


Input: 1 tablespoon slivered or chopped fresh sage

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 2 tablespoons honey


Input: 3 tablespoons sugar


Input: 4 tablespoons sugar


Input: 11 tablespoons cold unsalted butter


Input: 2 tablespoons olive oil


Input: 1 tablespoon minced fresh ginger


Input: 1 tablespoon minced garlic


Input: 1 tablespoon cracked coriander seed


Input: 1 tablespoon cracked cumin seed


Input: 1 tablespoon mustard seeds


Input: 1 tablespoon chile powder


Input: 1 teaspoon crushed cinnamon stick


Input: 1 tablespoon white peppercorns (you may substitute black)

1 tablespoon white peppercorns ( you may substitute black )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon coriander seeds


Input: 1 tablespoon mustard seeds


Input: 2 tablespoons olive oil


Input: 1 tablespoon chopped fresh ginger


Input: 4 medium-size zucchini


Input: 1 tablespoon ground ginger


Input: 1 tablespoon chile powder


Input: 1 tablespoon curry powder


Input: 3 tablespoons red wine vinegar


Input: 2 tablespoons chopped flat-leaf parsley


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon honey


Input: 2 tablespoons extra-virgin olive oil


Input: 2 tablespoons plus 1/4 teaspoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons raw brown sugar or 2 tablespoons mild honey, like clover

3 tablespoons raw brown sugar or 2 tablespoons mild honey , like clover

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

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

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


Input: 3 tablespoons finely chopped walnuts


Input: 1 tablespoon raw brown sugar (if using honey with the fruit)

1 tablespoon raw brown sugar ( if using honey with the fruit )

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

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


Input: 3 tablespoons olive oil


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 2 tablespoons kosher salt


Input: 1 1/2 tablespoons black pepper


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 4 tablespoons extra virgin olive oil, preferably Spanish

4 tablespoons extra virgin olive oil , preferably Spanish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 tablespoons chopped parsley


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tomato paste


Input: 1 tablespoon harissa (more to taste), plus additional for serving

1 tablespoon harissa ( more to taste ) , plus additional for serving

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

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


Input: 2 to 4 tablespoons chopped fresh mint (to taste)

2 to 4 tablespoons chopped fresh mint ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: 1 large sweet red pepper, seeded and cut in large dice

1 large sweet red pepper , seeded and cut in large dice

B-QTY B-NAME I-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tomato paste


Input: 4 to 6 tablespoons finely chopped parsley, mint or cilantro, or a combination

4 to 6 tablespoons finely chopped parsley , mint or cilantro , or a combination

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

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lemon juice


Input: 2 tablespoons lemon juice


Input: 2 tablespoons olive oil


Input: 2 tablespoons tomato paste


Input: 3 tablespoons chopped parsley


Input: 3 tablespoons chopped cilantro


Input: 3 tablespoons finely chopped scallion


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sherry vinegar


Input: 1 teaspoon red-wine vinegar


Input: 1 tablespoon pomegranate molasses