Input: 3 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 pounds boneless pork shoulder, in 2-inch chunks

2 pounds boneless pork shoulder , in 2-inch chunks

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

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Input: 1 medium-size onion, finely chopped

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

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Input: 1 teaspoon hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons finely chopped shallots


Input: 3/4 pound linguine


Input: 4 quarts water


Input: 1/2 cup grated Parmesan or pecorino cheese

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

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Input: 1 1/4 pounds boneless, skinless salmon fillets

1$1/4 pounds boneless , skinless salmon fillets

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 tablespoon coarsely chopped garlic


Input: 3 tablespoons pine nuts


Input: 1/2 cup plus 1 tablespoon extra-virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 1/3 cups fresh basil leaves


Input: Salt, if desired


Input: 6 tablespoons raw rice


Input: 1 1/2 cups water


Input: Oil for deep frying


Input: 1 cup fine, fresh bread crumbs

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

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Input: 1 teaspoon grated fresh ginger


Input: 1 egg


Input: 3 tablespoons water


Input: Freshly ground pepper


Input: 1/2 cup finely chopped fresh parsley

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

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Input: 1 cup chicken broth


Input: 1/2 cup milk


Input: 4 egg yolks


Input: Salt, if desired


Input: 1/2 teaspoon dried thyme


Input: 3 tablespoons butter


Input: 5 tablespoons plus 1/4 cup flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced garlic


Input: 1 cup peeled, seeded, red ripe tomato cut into quarter-inch cubes

1 cup peeled , seeded , red ripe tomato cut into quarter-inch cubes

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

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Input: 2 tablespoons peanut, vegetable or corn oil

2 tablespoons peanut , vegetable or corn oil

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

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Input: 1 bay leaf


Input: 1 red or green sweet pepper, cored and seeded

1 red or green sweet pepper , cored and seeded

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

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Input: 1 cup finely chopped onion


Input: 1 small zucchini, about 1/2 pound, ends trimmed

1 small zucchini , about 1/2 pound , ends trimmed

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

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Input: 2 tablespoons flour


Input: 1 cup milk


Input: 1/2 cup heavy cream


Input: Salt, if desired


Input: Freshly ground pepper


Input: 2 tablespoons dry sherry


Input: 1 cup cooked rice (see recipe)

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

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Input: 1 small eggplant, about 3/4 pound, peeled

1 small eggplant , about 3/4 pound , peeled

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

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Input: 1 teaspoon paprika


Input: 2 tablespoons finely chopped shallots


Input: 2 sprigs fresh thyme or 1/2 teaspoon dried

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

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Input: 12 peppercorns


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 sprigs fresh parsley


Input: 2 tablespoons butter


Input: 1/3 cup water


Input: 1/2 bay leaf


Input: Freshly ground pepper


Input: Pinch of cayenne pepper


Input: 1 egg


Input: 3 tablespoons water


Input: Oil for deep frying


Input: Newburg sauce (see recipe), optional

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

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Input: 1 pound medium to large shrimp

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

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Input: 1/2 cup dry white wine


Input: Salt, if desired


Input: 2 egg yolks


Input: 2 tablespoons dry sherry


Input: 2 cups fine, fresh bread crumbs

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

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Input: 2 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 1/4 cup plus 3 tablespoons flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon paprika


Input: 1 pound shrimp cooked in the shell (see recipe)

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

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Input: 1 cup milk


Input: 1/2 cup liquid in which shrimp were cooked

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

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Input: 1 1/4 cups self-rising flour


Input: Peanut oil for deep-frying


Input: 2 pounds small, large or jumbo shrimp, peeled, deveined, tails intact

2 pounds small , large or jumbo shrimp , peeled , deveined , tails intact

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

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


Input: Peanut oil for deep-frying


Input: 1/4 cup ice water


Input: 1/3 cup lard or unsalted butter, chilled

1/3 cup lard or unsalted butter , chilled

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

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Input: 1/2 teaspoon salt


Input: 1/4 teaspoon cinnamon


Input: 2 tablespoons fresh lemon juice


Input: 4 tablespoons sugar


Input: 4 ripe peaches, peeled and cubed to 1/2 inch (to make about 2 cups)

4 ripe peaches , peeled and cubed to 1/2 inch ( to make about 2 cups )

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

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


Input: 1/4 teaspoon cayenne pepper


Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large egg whites


Input: Peanut oil for deep frying

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


Input: 1 cup cracker meal


Input: 1 cup milk


Input: 2 large eggs


Input: 1/2 to 1 pint fresh strawberries, washed and hulled

1/2 to 1 pint fresh strawberries , washed and hulled

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Input: 1 teaspoon vanilla extract


Input: 1/2 cup fresh orange juice


Input: 1/2 teaspoon salt


Input: 5 large eggs


Input: 1/2 cup honey


Input: 1 teaspoon ground cinnamon


Input: 3/4 cup light brown sugar


Input: 1/4 cup all-purpose flour, plus enough to coat cake pan

1/4 cup all-purpose flour , plus enough to coat cake pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 teaspoons baking powder


Input: 1 cup shelled walnuts


Input: Butter to coat cake pan

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


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, cut in 6 quarters

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

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Input: Sprigs of rosemary for garnishing

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


Input: 1/4 of a cup extra-virgin olive oil

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

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Input: Juice of 1/2 lemon


Input: 2 tablespoons sesame oil


Input: 1 tablespoon fresh rosemary leaves


Input: 2 tablespoons fresh thyme leaves


Input: 2 tablespoons parsley, chopped fine

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

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Input: 1 tablespoon grated lemon peel


Input: 2 tablespoons soy sauce


Input: 3 pound salmon fillet in one piece

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

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Input: 1 clove garlic, minced


Input: 2 tablespoons dark brown sugar


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 to 3 tablespoons grated fresh horseradish

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Input: 2 bunches watercress


Input: 1 cup plain yogurt


Input: 1/2 cup extra-virgin olive oil


Input: 2 pounds red Bliss potatoes


Input: 1/2 cup plain yogurt, well stirred

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

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Input: Some basil leaves for decoration

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


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh basil


Input: 3 cups chicken stock, thoroughly degreased 1 cup half and half

3 cups chicken stock , thoroughly degreased 1 cup half and half

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Input: 1 1/2 pounds fresh spinach, rinsed well and finely chopped

1$1/2 pounds fresh spinach , rinsed well and finely chopped

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

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Input: 2 tablespoons cooking oil


Input: 1/2 cup chopped onion


Input: 3 tablespoons freshly grated parmesan cheese

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

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Input: 2 eggs


Input: 1 tablespoon water


Input: 4 cups well-flavored chicken stock


Input: 1 1/2 cups scallions, finely chopped (about one bunch)

1$1/2 cups scallions , finely chopped ( about one bunch )

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

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Input: 2 tablespoons butter


Input: Salt


Input: Sprig of fresh dill and sprig of fresh parsley, tied together in a piece of cheesecloth

Sprig of fresh dill and sprig of fresh parsley , tied together in a piece of cheesecloth

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

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Input: 10 to 12 cups cold water

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Input: 1 onion


Input: 2 carrots, scraped


Input: 2 stalks celery including the tops

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Input: 1 bay leaf


Input: 5 whole peppercorns


Input: 1 leek, trimmed and scrubbed

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Input: 16 feet lamb casings (see note)

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

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Input: 1 5-pound fowl or the necks, backs, wing tips, gizzards and hearts of four to six chickens; two small whole fowl may also be used

1 5-pound fowl or the necks , backs , wing tips , gizzards and hearts of four to six chickens; two small whole fowl may also be used

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

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

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

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


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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Input: freshly ground pepper to taste

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


Input: 1/2 cup cold water


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons Harissa (see recipe)

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

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Input: 1 teaspoon finely minced garlic


Input: 1 teaspoon freshly ground black pepper

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Input: 2 1/2 pounds shoulder of lamb, not too lean

2$1/2 pounds shoulder of lamb , not too lean

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ground cumin


Input: 1 cup olive oil


Input: 1 tablespoon finely minced garlic


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons olive oil


Input: 1 3 1/2-to-4-pound chicken, cleaned weight

1 3$1/2-to-4-pound chicken , cleaned weight

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

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Input: 1 tablespoon small, dried, hot red peppers

1 tablespoon small , dried , hot red peppers

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Input: 1 pound ground shoulder of lamb, not too lean

1 pound ground shoulder of lamb , not too lean

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

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Input: 1/2 teaspoon finely minced garlic


Input: 1/2 teaspoon ground cumin


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 egg, lightly beaten


Input: Flour for dredging


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 6-ounce can tomato paste

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


Input: 2 tablespoons ground cumin


Input: 8 quarts water


Input: 6 whole cloves


Input: 1 tablespoon dried thyme


Input: 3 cups coarsely chopped leek leaves

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

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Input: 1 1/2 cups coarsely chopped celery


Input: 4 bay leaves


Input: 3 pounds lamb bones


Input: Harissa (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Couscous (see recipe for preparation of the couscous cereal)

Couscous ( see recipe for preparation of the couscous cereal )

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

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Input: 1 cut-up roast chicken for couscous (see recipe)

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

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Input: 2 cups freshly cooked or canned chickpeas

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

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Input: 3 quarts lamb broth (see recipe)

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

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Input: 12 lamb meatballs (see recipe)

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

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Input: 2 tablespoons olive oil


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 3 1/2 pounds lean shoulder of lamb cut into 1 1/2-inch cubes

3$1/2 pounds lean shoulder of lamb cut into 1$1/2-inch cubes

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

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Input: 1 acorn squash, about 1 pound

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

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Input: 1 large onion, about 1 pound, peeled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 eggplant, about 1 pound

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

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Input: 2 sweet peppers, preferably 1 red and 1 green, each weighing about 1/3 pound

2 sweet peppers , preferably 1 red and 1 green , each weighing about 1/3 pound

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

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


Input: 1 zucchini, about 1 pound

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

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Input: 3 white turnips, about 1 1/4 pounds, peeled

3 white turnips , about 1$1/4 pounds , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds leeks, trimmed


Input: 1 1/4 pounds celery ribs, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 large carrots, about 1 1/2 pounds, trimmed and scraped

3 or 4 large carrots , about 1$1/2 pounds , trimmed and scraped

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

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

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


Input: 2 cups panko


Input: 1 cup grated Parmesan cheese


Input: 1 cup shrimp stock (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bunch green onions, julienned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound andouille sausage, or smoked Polish sausage, in quarter-inch slices

1 pound andouille sausage , or smoked Polish sausage , in quarter-inch slices

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

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

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


Input: Creole seasoning mix, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 baguette


Input: 1 1/2 pounds medium shrimp (30 per pound), peeled and deveined

1$1/2 pounds medium shrimp ( 30 per pound ) , peeled and deveined

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

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

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


Input: 2 bay leaves


Input: Freshly ground pepper


Input: 4 stalks celery, in medium dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bell peppers, in medium dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 yellow onions, in medium dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds unsalted butter


Input: 1 cup 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 honey


Input: 1/2 cup loosely packed thyme sprigs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: Salt


Input: 4 mirlitons (also called chayote)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup balsamic vinegar


Input: 8 partly boned quail


Input: Peanut oil for frying


Input: Fresh coriander sprigs for garnish

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


Input: 1 1/4 teaspoons sugar


Input: 1 small fragment cinnamon stick (about 1/3 inch)

1 small fragment cinnamon stick ( about 1/3 inch )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons dark Chinese soy sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 star anise


Input: 1 1/4 cups sugar


Input: 4 to 5 pounds crisp, not-too-sweet apples, like Granny Smith, peeled, cored and sliced

4 to 5 pounds crisp , not-too-sweet apples , like Granny Smith , peeled , cored and sliced

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

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

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


Input: 1/2 teaspoon ground cinnamon, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 partly boned quail


Input: 1/3 cup kosher salt


Input: 1 teaspoon Sichuan peppercorns


Input: 1 cinnamon stick, broken in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 star anise


Input: 2 teaspoons balsamic vinegar


Input: 6 tablespoons unsalted butter


Input: 1 tablespoon fresh thyme leaves


Input: 2 pounds plums, halved and pitted

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

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Input: 1/2 cup honey


Input: 1/4 cup maple syrup


Input: 4 large ripe peaches


Input: 10 cloves garlic, peeled and halved lengthwise

10 cloves garlic , peeled and halved lengthwise

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest of 1/2 orange

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 6-ounce lamb steaks


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: Juice of 1 orange


Input: 1 tablespoon Marsala, sherry or other wine

1 tablespoon Marsala , sherry or other wine

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups canned crushed tomatoes, with no-salt added

2 cups canned crushed tomatoes , with no-salt added

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 whole jalapeno pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons raisins


Input: 1 cup frozen corn niblets


Input: 1 teaspoon brown sugar


Input: 1 tablespoon lime juice


Input: 1 tablespoon coarsely grated fresh or frozen ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh cilantro


Input: 4 large flour tortillas (9-inch diameter)

4 large flour tortillas ( 9-inch diameter )

B-QTY B-COMMENT 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: 1/4 teaspoon ground cloves


Input: 1 teaspoon canola oil


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground cinnamon


Input: 1 large clove garlic


Input: 8 ounces onion (1 3/4 cups chopped)

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

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Input: 1/4 pound turkey, ground from breast meat

1/4 pound turkey , ground from breast meat

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves, crushed


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons fresh lemon juice, or to taste

1 to 2 tablespoons fresh lemon juice , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound low-fat turkey sausage


Input: 1/2 cup crushed canned tomatoes


Input: 1 cup beef or veal stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons light brown sugar


Input: 1/2 teaspoon ground allspice


Input: 1/2 teaspoon ground ginger


Input: 1/2 cup raisins


Input: 1/4 cup chopped scallions


Input: 3 cloves minced garlic


Input: 1 tablespoon finely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound collard greens, rinsed and chopped

1 pound collard greens , rinsed and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped carrots


Input: 2 cups chopped onions


Input: 1 tablespoon cooking oil


Input: 1/3 cup cider vinegar


Input: 1 cup dry white wine


Input: 3 pounds boneless rump roast or top round in one piece

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 eggs, well-beaten


Input: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1/2 pound medium-size boiling potatoes, peeled

1/2 pound medium-size boiling potatoes , peeled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 4 tablespoons extra-virgin olive oil


Input: 1 medium onion, chopped

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


Input: 1 16-ounce can of tomato puree

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon crushed rosemary


Input: 3 ounces freshly grated pecorino romano

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds fresh collard greens


Input: 2 tablespoons extra-virgin olive oil


Input: 4 cloves garlic, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon white wine vinegar


Input: Crushed red pepper to taste

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


Input: 1 tablespoon red wine vinegar


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound penne


Input: 1 pound fresh collard greens, rinsed and chopped

1 pound fresh collard greens , rinsed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 2 ounces prosciutto, chopped


Input: 1 medium onion, chopped

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


Input: 3 cloves garlic, sliced thin

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

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Input: 2 pounds smoked haddock


Input: 1 cup heavy cream


Input: 6 to 8 tomatoes, skinned, seeded and chopped (or 2 cups canned, drained)

6 to 8 tomatoes , skinned , seeded and chopped ( or 2 cups canned , drained )

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


Input: 6 scallions, chopped


Input: 6 scallions, chopped


Input: 2 cups water


Input: 1 tablespoon red wine vinegar (or more to taste)

1 tablespoon red wine vinegar ( or more to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon Dijon mustard


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: 4 tablespoons unsalted butter


Input: 1 tablespoon fresh lemon juice


Input: Minced parsley, chervil, dill, chives or scallions for garnish, optional

Minced parsley , chervil , dill , chives or scallions for garnish , optional

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

YesCAP 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: 8 ounces smoked haddock, kippered herring, salmon or trout

8 ounces smoked haddock , kippered herring , salmon or trout

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces unsalted butter, at room temperature

6 ounces unsalted butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon juice to taste


Input: Cayenne pepper to taste


Input: 1/2 cup clarified butter


Input: 6 to 8 kipper fillets


Input: 1 large lemon (or juice to cover)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 6-ounce salmon steaks


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium cabbage (about 3 pounds), cored and cut in 2-inch pieces

1/2 medium cabbage ( about 3 pounds ) , cored and cut in 2-inch pieces

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

NoCAP NoCAP 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 NoPAREN NoPAREN


Input: 6 large or 12 small okra pods, stems removed

6 large or 12 small okra pods , stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large carrots, peeled and cut in 1-inch pieces

4 large carrots , peeled and cut in 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 chayotes, unpeeled, cut in 2-inch pieces

2 chayotes , unpeeled , cut in 2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small eggplant, unpeeled, cut in 2-inch pieces

1 small eggplant , unpeeled , cut in 2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-pound piece calabaza (green pumpkin), peeled, seeded and cut in 2-inch pieces (if unavailable, orange pumpkin or butternut squash can be used)

1 1-pound piece calabaza ( green pumpkin ) , peeled , seeded and cut in 2-inch pieces ( if unavailable , orange pumpkin or butternut squash can be used )

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

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

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

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


Input: 1 large white yam, peeled and cut in 2-inch pieces

1 large white yam , peeled and cut in 2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large orange yam, peeled and cut in 2-inch pieces

1 large orange yam , peeled and cut in 2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Soy sauce or Maggi liquid seasoning (available in Oriental groceries) as a condiment

Soy sauce or Maggi liquid seasoning ( available in Oriental groceries ) as a condiment

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

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

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


Input: 1 medium cassava (about 1 1/4 1/4 pounds), trimmed, peeled and cut in 2-inch pieces

1 medium cassava ( about 1$1/4 1/4 pounds ) , trimmed , peeled and cut in 2-inch pieces

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

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

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


Input: 5 cups water


Input: 4 teaspoons salt or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-inch piece any type dried fish, optional

1 1-inch piece any type dried fish , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetables (see below)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 preserved tamarind pods or 12 1/4-inch pieces of seedless preserved tamarind, optional

12 preserved tamarind pods or 12$1/4-inch pieces of seedless preserved tamarind , optional

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

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

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


Input: 2 1/2 cups long-grain white rice


Input: 2 tablespoons tomato paste


Input: 1/4 pound white mushrooms, portobellos or creminis

1/4 pound white mushrooms , portobellos or creminis

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 1/2 cup frozen peas


Input: 3/4 cup loosely packed cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallions (white and green parts), trimmed and cut in large pieces

4 scallions ( white and green parts ) , trimmed and cut in large pieces

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

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


Input: 2 tablespoons palm oil or 1 teaspoon annatto seeds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds firm-fleshed fish fillets, like tuna, shark or swordfish, cut into 1 1/2-inch pieces

2 pounds firm-fleshed fish fillets , like tuna , shark or swordfish , cut into 1$1/2-inch pieces

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

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

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


Input: 7 to 9 tablespoons canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon crushed red pepper flakes or 1 scotch bonnet pepper, stemmed, seeded and minced (use more or less to taste)

1 teaspoon crushed red pepper flakes or 1 scotch bonnet pepper , stemmed , seeded and minced ( use more or less to taste )

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cloves garlic, peeled


Input: 3/4 cup long-grain rice


Input: Freshly ground black pepper


Input: 3/4 pound ripe plum tomatoes


Input: 2 tablespoons tomato paste


Input: 8 large black Italian, Greek or French olives

8 large black Italian , Greek or French olives

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Few sprigs oregano to yield 1 tablespoon chopped oregano, or 1 teaspoon dried oregano

Few sprigs oregano to yield 1 tablespoon chopped oregano , or 1 teaspoon dried oregano

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

YesCAP 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 cup dry white wine


Input: 10 ounces scrod fillet


Input: 1/2 cup frozen corn kernels


Input: 1/8 teaspoon salt


Input: 1 tablespoon minced ginger


Input: 2 tablespoons soy sauce


Input: 6 ounces whole onion or 5 ounces ready-cut onion (1 1/2 cups)

6 ounces whole onion or 5 ounces ready-cut onion ( 1$1/2 cups )

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


Input: 2 teaspoons olive oil


Input: 2 cloves garlic


Input: 1 pound zucchini


Input: 1 1/2 tablespoons butter


Input: 1 to 1 1/2 pounds boneless top blade, sirloin or rib-eye, cut into 2 or 4 steaks 3/4 inch thick or less

1 to 1$1/2 pounds boneless top blade , sirloin or rib-eye , cut into 2 or 4 steaks 3/4 inch thick or less

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

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


Input: A few shakes salt


Input: Freshly ground black pepper


Input: 2 heaping teaspoons capers


Input: 2 tablespoons light mayonnaise


Input: 1 large roasted red pepper


Input: 1 bunch arugula to yield 1 1/2 cups coarsely cut and tightly packed

1 bunch arugula to yield 1$1/2 cups coarsely cut and tightly packed

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

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

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


Input: 1 pound tiny new potatoes


Input: 1 tablespoon white-wine vinegar plus 2 teaspoons 4 scallions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small clove garlic


Input: 1 or 2 sprigs fresh basil to equal 1 tablespoon chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ripe red and yellow tomatoes, or just red tomatoes

1 pound ripe red and yellow tomatoes , or just red tomatoes

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

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

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


Input: A few shakes salt


Input: Freshly ground black pepper


Input: 2 teaspoons olive oil


Input: 10 ounces flounder or sole


Input: 15 stems fresh asparagus, blanched until tender but firm, drained and quartered

15 stems fresh asparagus , blanched until tender but firm , drained and quartered

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

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

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


Input: 1 tablespoon unsalted butter


Input: 1/2 pound fresh morels, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 eggs


Input: 3/4 teaspoon kosher salt


Input: 1/8 teaspoon freshly ground pepper, plus more to taste

1/8 teaspoon freshly ground pepper , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons truffle oil


Input: Freshly ground pepper to taste

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


Input: 10 ounces fresh morels, cleaned and halved or quartered, if large

10 ounces fresh morels , cleaned and halved or quartered , if large

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

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

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


Input: 1/2 teaspoon kosher salt


Input: 1/2 teaspoon Dijon mustard


Input: 2 tablespoons sherry vinegar


Input: 1/2 teaspoon kosher salt


Input: 2 teaspoons olive oil


Input: 3 tablespoons thinly sliced scallions


Input: 8 small leeks, trimmed and cleaned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped fresh dill


Input: 1 pound small new potatoes, halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh lemon juice


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 4 4-ounce pieces of salmon fillet

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces fresh morels, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion


Input: 1 bay leaf


Input: 1/2 teaspoon black peppercorns


Input: Stems from 3 pounds button or shiitake mushrooms

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 6 cups chicken broth, homemade or low-sodium canned

About 6 cups chicken broth , homemade or low-sodium canned

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh shelled peas


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons kosher salt


Input: 4 large fresh artichoke hearts, each cut into 8 wedges and tossed with lemon juice

4 large fresh artichoke hearts , each cut into 8 wedges and tossed with lemon juice

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

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

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


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh morels, cleaned and halved or quartered, if large

1 pound fresh morels , cleaned and halved or quartered , if large

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

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

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


Input: 2 chicken breasts, on the bone, split and skinned

2 chicken breasts , on the bone , split and skinned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 1 pound fettuccine


Input: Morel gratin


Input: 3 tablespoons chopped Italian parsley


Input: 2 tablespoons freshly grated Parmesan cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Cognac


Input: 1 teaspoon kosher salt


Input: 1/4 cup heavy cream


Input: 1 teaspoon Dijon mustard


Input: 4 tablespoons red wine vinegar


Input: Freshly ground black pepper


Input: 1 tablespoon unsalted butter


Input: 3 tablespoons chopped shallots


Input: 6 ounces fresh morels, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 pound bacon


Input: 2 tablespoons finely chopped chives


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds skate wing fillets


Input: 1 cup dry white wine


Input: 1 pound fresh spinach, well rinsed and dried

1 pound fresh spinach , well rinsed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons sherry vinegar


Input: 2 tablespoons fresh chopped coriander


Input: 2 scallions, finely chopped


Input: 1 teaspoon ground cumin


Input: Hot pepper sauce to taste

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


Input: 2 1/2 pounds mako shark steaks


Input: 1 medium tomato, chopped

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


Input: 1 sweet red pepper, seeded and finely chopped

1 sweet red pepper , seeded and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 jalapeno pepper, seeded andminced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced sun-dried tomatoes


Input: 2/3 cup prepared pesto


Input: 1/4 cup fresh lime juice


Input: 8 tablespoons extra-virgin olive oil


Input: 3 1/2 pounds monkfish or blackfish, or some of both

3$1/2 pounds monkfish or blackfish , or some of both

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 2 cups cooked white beans


Input: 18 littleneck clams, scrubbed


Input: 18 mussels, scrubbed and debearded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 6 sprigs fresh thyme


Input: 18 small new potatoes, peeled and halved

18 small new potatoes , peeled and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1 small hot fresh chili pepper , seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ripe tomatoes, chopped

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


Input: 1 cup fish stock


Input: 1 1/2 cups dry white wine


Input: 6 cloves garlic, peeled and sliced

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 sweet red pepper, seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, white part only, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small fennel bulbs, stalks removed, bulbs chopped

2 small fennel bulbs , stalks removed , bulbs chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 2 large onions, chopped

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


Input: Sprigs of rosemary for garnishing

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


Input: 3 whole chicken breasts, cut in 2-inch cubes

3 whole chicken breasts , cut in 2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup soy sauce


Input: 2 tablespoons sesame oil


Input: 2 tablespoons olive oil


Input: Juice of 1/2 lemon


Input: 2 cloves garlic, minced


Input: 1 teaspoon fresh ginger, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground chilies


Input: 1 teaspoon rosemary leaves


Input: 3/4 cup hoisin sauce (available in Oriental groceries)

3/4 cup hoisin sauce ( available in Oriental groceries )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons rice vinegar


Input: 1/2 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 minced scallions


Input: 2 tablespoons sesame oil


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sprigs of fresh coriander for garnishing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh coriander leaves, chopped

1/2 cup fresh coriander leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lemon juice (or more to taste)

2 tablespoons lemon juice ( or more to taste )

B-QTY 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: 1 cup plain yogurt


Input: 1 clove garlic, minced


Input: 2 red peppers, cut into wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1 red onion, cut into wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon thyme leaves


Input: 1 teaspoon Dijon mustard


Input: 1 teaspoon soy sauce


Input: 1/4 cup plain yogurt


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 1/2 pounds large sea scallops (about 20)

1$1/2 pounds large sea scallops ( about 20 )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 to 20 thin slices of prosciutto

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 large basil leaves


Input: 3/4 cup peanut oil


Input: 1/2 small clove garlic, crushed and chopped

1/2 small clove garlic , crushed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1/2 teaspoon white wine vinegar


Input: Kosher salt


Input: 1 egg yolk


Input: 1 1/2 cups chanterelles, trimmed and cut into equal pieces

1$1/2 cups chanterelles , trimmed and cut into equal pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons garlic chives, sliced on an angle into 1/2-inch pieces

2 tablespoons garlic chives , sliced on an angle into 1/2-inch pieces

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

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

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


Input: 1 teaspoon Dijon mustard


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup packed basil leaves


Input: 1 small clove garlic, peeled and crushed

1 small clove garlic , peeled and crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Kosher salt


Input: 1 tablespoon white truffle oil


Input: 3 cups unbleached all-purpose or bread flour

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: 12 ounces unbleached bread flour, plus flour for dusting

12 ounces unbleached bread flour , plus flour for dusting

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Input: 3 ounces whole wheat flour


Input: 3 ounces stone-ground rye flour


Input: 1/2 teaspoon instant yeast


Input: 2 3/4 teaspoons fine sea salt


Input: 1/2 cup active natural starter (recipe follows)

1/2 cup active natural starter ( recipe follows )

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Input: Cornmeal for dusting


Input: 1 1/2 teaspoons sea salt or to taste

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Input: 2 teaspoons dried oregano


Input: 1 teaspoon dried rosemary


Input: 1 tablespoon caraway seeds


Input: 1 teaspoon cumin seeds


Input: 1/2 teaspoon ground turmeric


Input: 2 tablespoons extra-virgin olive oil


Input: 1 tablespoon roasted garlic (about 2 large roasted cloves, mashed; 1/2 tablespoon garlic paste may be substituted)

1 tablespoon roasted garlic ( about 2 large roasted cloves , mashed; 1/2 tablespoon garlic paste may be substituted )

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Input: 2 tablespoons prepared harissa (North African hot sauce, sold at fancy-food shops or shops that sell Middle Eastern foods) or tomato paste seasoned with ground red pepper

2 tablespoons prepared harissa ( North African hot sauce , sold at fancy-food shops or shops that sell Middle Eastern foods ) or tomato paste seasoned with ground red pepper

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

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Input: 2 racks of lamb, frenched

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Input: 1/2 teaspoon unsalted butter


Input: 6 ounces hazelnuts, toasted, skinned and chopped

6 ounces hazelnuts , toasted , skinned and chopped

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Input: 6 ounces bittersweet chocolate, chopped fine

6 ounces bittersweet chocolate , chopped fine

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Input: Zest of 1 lemon


Input: Zest of 1 orange


Input: 6 large eggs, separated

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Input: 1/2 cup granulated sugar


Input: Ice cream


Input: 16 ounces whole onion or 14 ounces sliced,ready-cut onions

16 ounces whole onion or 14 ounces sliced , ready-cut onions

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Input: 2 teaspoons olive oil


Input: 1 large garlic clove


Input: 8 ounces spicy low-fat chicken sausage

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Input: 1 pound thin-skinned potatoes


Input: 16 ounces green peppers or 14 ounces sliced, ready-cut peppers

16 ounces green peppers or 14 ounces sliced , ready-cut peppers

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Input: 1 teaspoon dried rosemary


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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Input: 6 ounces portobello mushrooms


Input: 1/2 of 10-ounce package of fresh spinach

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Input: 1 teaspoon reduced-sodium soy sauce


Input: 1 tablespoon balsamic vinegar


Input: 6 Green Zebra tomatoes (4 to 5 ounces each)

6 Green Zebra tomatoes ( 4 to 5 ounces each )

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Input: 3 yellow tomatoes (about 1 1/4 pounds total)

3 yellow tomatoes ( about 1$1/4 pounds total )

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Input: 6 Brandywine tomatoes (1 1/4 pounds each)

6 Brandywine tomatoes ( 1$1/4 pounds each )

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Input: 4 ounces tequila


Input: 1 1/2 ounces Grand Marnier


Input: 9 ounces orange juice


Input: Pinch of salt


Input: 3 tablespoons goats' milk yogurt


Input: 1 tablespoon freshly ground black pepper

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Input: 1 tablespoon coarse kosher salt


Input: 10 ounces tuna belly or fluke, sliced diagonally with the grain as thinly as possible

10 ounces tuna belly or fluke , sliced diagonally with the grain as thinly as possible

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Input: 3/4 pound fennel bulb


Input: 3 scallions, trimmed and thinly sliced, including a bit of green ( 1/4 packed cup)

3 scallions , trimmed and thinly sliced , including a bit of green ( 1/4 packed cup )

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

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Input: 3 tablespoons plus 1/3 cup extra-virgin olive oil

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Input: 1 tablespoon lemon juice


Input: 1 tablespoon chopped spearmint


Input: Fine sea salt to taste

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


Input: Freshly ground pepper to taste

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


Input: 1 pint wild or cultivated currant tomatoes

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Input: 13 ounces Tangerine or yellow tomatoes

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Input: 1 tablespoon sherry vinegar


Input: 1/8 to 1/4 teaspoon ground cumin

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Input: 1/4 teaspoon minced garlic


Input: 3 ounces mesclun, washed and dried

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Input: 3 tablespoons sherry vinegar


Input: 1 tablespoon toasted fennel seed


Input: 1 tablespoon toasted coriander seed


Input: 2 teaspoons whole white peppercorns


Input: 1 fennel bulb, cleaned, cored and julienned

1 fennel bulb , cleaned , cored and julienned

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Input: 1 medium red onion, julienned

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Input: 12 French breakfast radishes, thinly sliced (these radishes, longer and milder than familiar round radishes, are sold at the Union Square Greenmarket)

12 French breakfast radishes , thinly sliced ( these radishes , longer and milder than familiar round radishes , are sold at the Union Square Greenmarket )

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

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Input: 1 tablespoon finely sliced chives, plus 2 chives for garnish

1 tablespoon finely sliced chives , plus 2 chives for garnish

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

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Input: 4 ears corn


Input: 2 tablespoons osetra caviar


Input: Cayenne pepper


Input: Freshly ground black pepper


Input: Kosher salt


Input: 1 tablespoon Dijon mustard


Input: 1/4 cup whole Italian parsley leaves

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

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Input: 4 eggs


Input: 2 tablespoons creme fraiche


Input: Kosher salt


Input: 1/2 cup finely (1/8 inch) diced cucumber

1/2 cup finely ( 1/8 inch ) diced cucumber

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

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Input: Freshly ground black pepper


Input: 1 tablespoon extra virgin olive oil

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

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Input: 2 tablespoons coriander seed, crushed well in a mortar

2 tablespoons coriander seed , crushed well in a mortar

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Input: 1 bay leaf


Input: 1 clove garlic, crushed


Input: Zest and juice of 1 orange

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Input: 1/2 cup chicken or vegetable broth

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

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Input: 6 very ripe tomatoes, cut into 1/2-inch chunks

6 very ripe tomatoes , cut into 1/2-inch chunks

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Input: 2 tablespoons extra virgin olive oil

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

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Input: 2 lemons, quartered


Input: Kosher salt


Input: Coarsely ground black pepper


Input: 4 cloves garlic, peeled and crushed

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Input: Heavy cream or whipped cream

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


Input: 2 3-pound organic chickens


Input: 3 cups milk


Input: 1/2 teaspoon vanilla extract


Input: 1 teaspoon instant coffee


Input: Salt to taste


Input: 1/2 cup cocoa


Input: 2/3 cup light brown sugar


Input: 1/2 cup cornstarch


Input: 1 teaspoon cinnamon


Input: 2 tablespoons fresh lime juice


Input: 1/4 cup (packed) fresh coriander leaves

1/4 cup ( packed ) fresh coriander leaves

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Input: 1 tablespoon finely chopped jalapeno pepper

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Input: 1 medium onion, coarsely chopped

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Input: Green salsa (recipe follows)

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Input: 2 cups drained canned tomatillos (Mexican green tomatoes)

2 cups drained canned tomatillos ( Mexican green tomatoes )

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 cup bread crumbs


Input: Vegetable oil for frying


Input: 2 eggs


Input: 2 tablespoons minced fresh coriander


Input: 1/4 cup finely chopped scallions


Input: 4 ounces smoked salmon, minced

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Input: 1 cup mashed potatoes


Input: Pinch of salt


Input: 1/2 cup unsweetened heavy cream, whipped

1/2 cup unsweetened heavy cream , whipped

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Input: 2 cups cooked boned salmon (about 1 pound)

2 cups cooked boned salmon ( about 1 pound )

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Input: 1/2 cup water


Input: 1 tablespoon finely grated orange rind

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Input: 1/2 cup sugar


Input: 3 cups (1 1/2 pints) mixed berries like blueberries, blackberries, raspberries and strawberries

3 cups ( 1$1/2 pints ) mixed berries like blueberries , blackberries , raspberries and strawberries

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Input: 4 sheets of gelatin or 1 tablespoon powdered unflavored gelatin

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Input: 1/2 cup granulated sugar


Input: Pinch of salt


Input: 2 cups blood-orange juice, tangerine juice or grapefruit juice

2 cups blood-orange juice , tangerine juice or grapefruit juice

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Input: 4 cups (2 pints) raspberries or strawberries, hulled and sliced

4 cups ( 2 pints ) raspberries or strawberries , hulled and sliced

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Input: 2 cups water


Input: 3 sheets of gelatin or 2 teaspoons unflavored powdered gelatin

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Input: 1/2 cup water


Input: 1/2 cup granulated sugar


Input: 1/4 cup solid shortening


Input: 1/2 teaspoon vanilla


Input: 1 egg


Input: Butter and flour for preparing pan

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

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Input: 3/4 cup milk


Input: 1/4 teaspoon salt


Input: 1 teaspoon baking powder


Input: 1/4 teaspoon baking soda


Input: 1 cup all-purpose flour


Input: 1 cup sugar


Input: 1/4 cup unsweetened cocoa powder


Input: Salt and pepper to taste

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


Input: 1/2 cup sour cream or creme fraiche (optional)

1/2 cup sour cream or creme fraiche ( optional )

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

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Input: 8 cups chicken stock


Input: 1 large carrot, scraped, for garnish

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Input: 1/2 cup raw white rice


Input: 1/4 cup sliced almonds


Input: 2 cups sliced onions


Input: 5 cups coarsely chopped carrots


Input: 2 tablespoons butter


Input: 1/4 cup melted butter


Input: 1 egg, lightly beaten


Input: 1 tablespoon milk


Input: 1 teaspoon paprika


Input: 1/4 cup flour


Input: Salt to taste, if desired

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

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Input: Freshly ground pepper to taste

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


Input: 6 to 8 catfish fillets, about 2 pounds

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Input: 1/2 cup freshly grated Parmesan cheese

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

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Input: 1 cup rapidly boiling water


Input: Fresh corn oil to cover

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


Input: 4 teaspoons flour


Input: 2 teaspoons baking powder


Input: Salt to taste, if desired

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Input: 1 tablespoon sugar


Input: 1/4 cup grated onion


Input: 1 egg, lightly beaten


Input: Tomato ketchup


Input: Hush Puppies (see recipe)

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 cups white cornmeal


Input: Lemon halves


Input: Freshly ground pepper to taste

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


Input: Fresh corn oil to cover

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


Input: Salt to taste, if desired

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

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Input: 1/2 cup white cornmeal


Input: Juice of 1/2 lemon


Input: 2 tablespoons grated Parmesan cheese


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons finely chopped parsley


Input: 3 catfish fillets, about 1 pound

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

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Input: 1/2 cup milk


Input: 2 tablespoons flour


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

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Input: 1/2 pound mushrooms, thinly sliced, about 2 cups

1/2 pound mushrooms , thinly sliced , about 2 cups

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Input: 5 tablespoons butter


Input: 1/2 cup dry white wine


Input: 6 catfish fillets, about 2 pounds

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Input: 4 seeded lemon slices


Input: 2 tablespoons finely chopped parsley


Input: Juice of 1/2 lemon


Input: 4 tablespoons butter


Input: 1/3 cup peanut, vegetable or corn oil

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

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Input: Freshly ground pepper to taste

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


Input: 1/4 cup milk


Input: 1/2 cup flour


Input: Salt to taste, if desired

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Input: Salt to taste, if desired

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Input: 6 dill sprigs with stems


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped dill


Input: 4 catfish fillets, about 2 pounds

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Input: 6 new, red, waxy potatoes, about 1 1/2 pounds

6 new , red , waxy potatoes , about 1$1/2 pounds

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Input: 2 hard-cooked eggs, chopped

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Input: 1/8 teaspoon freshly grated nutmeg


Input: Pinch cayenne pepper


Input: Freshly ground pepper to taste, preferably white pepper

Freshly ground pepper to taste , preferably white pepper

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Input: Salt to taste, if desired

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

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Input: 1/2 cup heavy cream


Input: 3/4 cup cooking liquid from Morue a l'Anglaise (see recipe)

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Input: 1 tablespoon flour


Input: 10 peppercorns


Input: Egg sauce (see recipe)

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Input: 1 tablespoon butter


Input: 1 small onion, peeled and stuck with 2 whole cloves

1 small onion , peeled and stuck with 2 whole cloves

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Input: 2 whole cloves


Input: 3 sprigs fresh thyme or 1/2 teaspoon dried

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Input: Salt to taste, if desired

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

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Input: 1 cup milk


Input: 1 bay leaf


Input: 2 cod or striped bass fillets with skin left on, about 3 pounds

2 cod or striped bass fillets with skin left on , about 3 pounds

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Input: 3 eggs, separated


Input: 1/2 cup coffee liqueur


Input: 1 1/2 pounds semisweet chocolate


Input: 1/2 cup strong coffee


Input: 1/2 cup heavy cream


Input: 1/2 pint heavy cream, whipped

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

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Input: 1 teaspoon vanilla


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon baking powder


Input: 2 eggs, well beaten


Input: 2/3 cup unbleached flour


Input: 1/4 cup cider vinegar


Input: 2 small bunches celery, diced

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Input: 4 large beets, cooked, peeled and thinly sliced

4 large beets , cooked , peeled and thinly sliced

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Input: 1 cup sugar


Input: 2 squares unsweetened chocolate


Input: 1/3 cup butter


Input: 1/2 cup olive oil


Input: 1 teaspoon sugar


Input: 2 teaspoons Dijon mustard


Input: Salt and freshly ground black pepper to taste

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Input: 4 hard-cooked eggs, chopped


Input: 2 cups milk


Input: 2 cups water


Input: 4 large Bermuda or Spanish onions, sliced

4 large Bermuda or Spanish onions , sliced

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Input: 2 tablespoons snipped fresh dill


Input: 1/4 cup lemon juice


Input: 2 cups plain yogurt


Input: 2 tablespoons minced fresh parsley


Input: 6 dozen mussels


Input: Salt to taste


Input: 4 cups water


Input: 1 cup pine nuts (pignoli)

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Input: 1/2 cup currants


Input: 1/8 teaspoon ground allspice


Input: 1/8 teaspoon ground cumin


Input: 6 cups minced onions


Input: 3 cups uncooked rice


Input: 1/2 cup olive oil


Input: Salt and freshly ground black pepper to taste

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Input: 3 3- to 3 1/2-pound chickens, cut in serving pieces

3 3- to 3$1/2-pound chickens , cut in serving pieces

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Input: 2 large cloves garlic, crushed

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Input: 2 tablespoons cinnamon


Input: 1 cup honey


Input: 1/3 cup lime juice


Input: 1 1/2 cups dry sherry


Input: Juice of one lemon


Input: Curly kale for decoration


Input: 3/4 cup mayonnaise


Input: Salt, white pepper to taste

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Input: 1/2 cup minced parsley


Input: 1/2 cup heavy cream, whipped

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Input: 2 tablespoons finely chopped onion


Input: 1 1/2 teaspoons Dijon mustard


Input: 3/4 cup clam broth


Input: 1 tablespoon unflavored gelatin


Input: 2 ribs celery, chopped fine

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Input: 1/2 pound cooked lobster meat


Input: 3 eggs


Input: 2 tablespoons finely chopped parsley


Input: 1 or 2 grinds pepper


Input: 1/8 teaspoon nutmeg


Input: 3/4 pound phyllo


Input: 1 cup butter, melted


Input: 12 ounces cream cheese


Input: 1 pint large-curd cottage cheese


Input: Several flowerets of broccoli or cauliflower

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Input: 1/2 pound feta cheese


Input: A few wedges of onion

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Input: A few pieces of zucchini, cut into 2-inch chunks

A few pieces of zucchini , cut into 2-inch chunks

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Input: A few pieces of carrot, cut into 2-inch sticks

A few pieces of carrot , cut into 2-inch sticks

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Input: 3 cloves garlic, peeled