Input: 4 tablespoons unsalted butter, cut in pieces

4 tablespoons unsalted butter , cut in pieces

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Input: 1/2 cup water


Input: 1/4 cup Chartreuse liqueur


Input: 1 cup water


Input: Lemon wedges


Input: 8 bay leaves, cut in half

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

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Input: 8 chicken wings, cut into three sections, smallest section reserved for stock

8 chicken wings , cut into three sections , smallest section reserved for stock

B-QTY 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

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Input: 1/4 cup roughly chopped parsley


Input: 1/2 teaspoon chopped fresh lavender leaves, optional

1/2 teaspoon chopped fresh lavender leaves , optional

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 teaspoon fresh thyme, oregano or marjoram leaves

1 teaspoon fresh thyme , oregano or marjoram leaves

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Input: 1 teaspoon chopped fresh rosemary leaves

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

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Input: Salt


Input: 1/2 cup beef stock


Input: 1 1/2 cups lentils


Input: Freshly ground black pepper


Input: 1 teaspoon dried thyme


Input: 2 1/2 cups water


Input: 2 cloves garlic, minced


Input: 1 cup dry red wine


Input: 1/2 cup chopped carrot


Input: 1 cup chopped onions


Input: 2 cups small mushrooms, quartered

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

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Input: 4 tablespoons olive oil


Input: 1 pound boneless venison in 1-inch cubes

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

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Input: 1/4 cup balsamic vinegar


Input: Salt and freshly ground black pepper

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

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Input: 2 tablespoons minced shallots


Input: 1/2 teaspoon finely minced garlic


Input: 1 teaspoon finely minced fresh ginger

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Input: 1 teaspoon finely minced fresh hot green chili pepper

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

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Input: 3/4 cup sweet red pepper in thin slivers

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

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Input: 1/4 cup chopped scallions


Input: 1/2 teaspoon sesame oil


Input: 1 pound loin of venison, cut into thin scallopine and pounded

1 pound loin of venison , cut into thin scallopine and pounded

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

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Input: 4 tablespoons butter


Input: 1/4 cup raisins


Input: 1/2 cup Madeira


Input: 1/2 tablespoon peanut oil


Input: 1/2 teaspoon rice vinegar


Input: 1/2 pound boneless loin of venison in thin slices

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Input: 1/2 teaspoon cornstarch


Input: 1 tablespoon dry sherry


Input: 1/2 teaspoon sugar


Input: 1 tablespoon soy sauce


Input: 6 Chinese dried black mushrooms


Input: 1/2 cup water


Input: 2 envelopes gelatin


Input: 4 teaspoons prepared horseradish (drained in sieve)

4 teaspoons prepared horseradish ( drained in sieve )

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

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Input: 1/2 teaspoon kosher salt


Input: 4 teaspoons fresh lemon juice


Input: 2 1/2 cups heavy cream


Input: 1 tablespoon dry vermouth


Input: Pinch dry mustard


Input: Pinch five-spice powder


Input: 1/2 scallion, trimmed and sliced into 1/4-inch rounds

1/2 scallion , trimmed and sliced into 1/4-inch rounds

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

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Input: 2 teaspoons rice wine vinegar


Input: 1/2 pound smoked trout, about 2 whole trout, skinned and boned

1/2 pound smoked trout , about 2 whole trout , skinned and boned

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

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Input: 1 teaspoon tarragon vinegar


Input: 1 tablespoon chopped garlic


Input: 1 tablespoon hoisin sauce


Input: 3 tablespoons soy sauce


Input: 1 can (6 ounces) shelled pecan halves

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

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Input: 3 racks of lamb ribs weighing 3/4 pound each, each rack cut across the bone into three strips

3 racks of lamb ribs weighing 3/4 pound each , each rack cut across the bone into three strips

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

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Input: 1 teaspoon fresh lemon juice


Input: 1 1/2 teaspoons kosher salt


Input: 1/2 teaspoon granulated sugar


Input: 3/4 teaspoon cayenne pepper


Input: 1 1/2 teaspoons chili powder


Input: 1 cup shredded scallions


Input: 1 cup coriander leaves


Input: 1 head iceberg lettuce, shredded

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Input: 2 teaspoons peanut or vegetable oil

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

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Input: 1 green bell pepper, seeded, deveined and cut into thin slivers

1 green bell pepper , seeded , deveined and cut into thin slivers

B-QTY B-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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Input: 1 teaspoon fresh ground pepper


Input: 1 pound small squid, cleaned and cut into 1/4-inch-thick circles, tentacles reserved

1 pound small squid , cleaned and cut into 1/4-inch-thick circles , tentacles reserved

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

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Input: 1 red bell pepper, seeded, deveined and cut into thin slivers

1 red bell pepper , seeded , deveined and cut into thin slivers

B-QTY B-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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Input: 1/2 teaspoon salt


Input: 1 tablespoon olive oil


Input: 1 teaspoon grated ginger


Input: 1/2 cup fresh lemon juice


Input: 1/4 cup fresh lime juice


Input: 1 tablespoon dried red chili flakes

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

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Input: 6 stalks fresh lemon grass, minced or 1/2 cup dried

6 stalks fresh lemon grass , minced or 1/2 cup dried

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

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Input: 1 tablespoon minced chervil leaves


Input: 1/2 teaspoon kosher salt


Input: 1 teaspoon fresh ground pepper


Input: 1 cup freshly made dry bread crumbs

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

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Input: 1 tablespoon minced basil leaves


Input: 1 tablespoon minced parsley leaves


Input: 1 tablespoon minced fennel leaves


Input: 1 teaspoon fennel seeds


Input: 1/2 teaspoon yellow mustard seeds


Input: 1/2 teaspoon celery seeds


Input: 1/2 cup cider vinegar


Input: 1/4 cup brown sugar


Input: Salt and pepper to taste

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


Input: 1 head garlic


Input: 1 medium onion, peeled and thinly sliced

1 medium onion , peeled and thinly sliced

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

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Input: 1 small red onion, peeled and thinly sliced

1 small red onion , peeled and thinly sliced

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Input: 2 shallots, peeled and halved

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Input: 1 cup fresh lemon juice


Input: 1/4 cup plus 1 tablespoon olive oil

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Input: 1/2 cup minced scallions


Input: 8 cloves garlic, peeled and minced

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Input: 12 small whole squid, cleaned, tentacles finely chopped

12 small whole squid , cleaned , tentacles finely chopped

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Input: 3/4 pound cleaned squid, sacs cut into 1/4-inch-thick rounds

3/4 pound cleaned squid , sacs cut into 1/4-inch-thick rounds

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: 12 medium beets


Input: 2 tablespoons balsamic vinegar


Input: 1 teaspoon fresh ground pepper, plus more to taste

1 teaspoon fresh ground pepper , plus more to taste

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

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Input: 1 cup flat-leaf parsley leaves


Input: 1 large yellow bell pepper, grated

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

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Input: 1/2 cup minced mint leaves


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

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Input: 6 scallions, trimmed and minced

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

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Input: 1 cup pomegranate seeds


Input: 3 carrots, peeled and grated

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

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Input: 1 red bell pepper, grated

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Input: 1 tablespoon olive oil


Input: 3 poblano peppers, roasted, seeded, deveined, peeled and diced

3 poblano peppers , roasted , seeded , deveined , peeled and diced

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

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Input: 1/2 cup fresh lemon juice


Input: 1/2 cup fresh lime juice


Input: 1 small red onion, peeled and minced

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

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Input: 3 cloves garlic, peeled and minced

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Input: 1 small Thai or jalapeno chili, seeded, deveined and minced

1 small Thai or jalapeno chili , seeded , deveined and minced

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Input: 2 tablespoons grated ginger


Input: 2 teaspoons Sherry vinegar


Input: 1 tablespoon grated orange rind


Input: 16 small squid, cleaned

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


Input: 1/2 cup fresh orange juice


Input: 2 Serrano chili peppers, roasted, seeded, deveined and peeled

2 Serrano chili peppers , roasted , seeded , deveined and peeled

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

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Input: 2 pounds ripe tomatoes, cored and quartered

2 pounds ripe tomatoes , cored and quartered

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Input: 1/2 cup red wine


Input: 1 teaspoon minced marjoram leaves


Input: 1/2 teaspoon salt


Input: 1 teaspoon fresh ground black pepper

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

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Input: 1/2 teaspoon Tabasco


Input: 2 medium baking potatoes, peeled and cut into 1-inch cubes

2 medium baking potatoes , peeled and cut into 1-inch cubes

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

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Input: 1 1/2 pounds squid, cleaned, sacs cut into 1/4-inch rings, tentacles reserved

1$1/2 pounds squid , cleaned , sacs cut into 1/4-inch rings , tentacles reserved

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

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Input: 2 tablespoons minced flat-leaf parsley


Input: 1 tablespoon minced coriander leaves


Input: 3 poblano peppers, roasted, seeded, deveined and peeled

3 poblano peppers , roasted , seeded , deveined and peeled

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

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Input: 2 cloves garlic, peeled and minced

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Input: 1 onion, peeled and minced

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

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Input: Salt to taste


Input: 1 teaspoon vegetable oil


Input: 1 large egg yolk


Input: 1/2 cup extra-virgin olive oil


Input: 10 ounces chorizo sausage, cut into 1-inch lengths

10 ounces chorizo sausage , cut into 1-inch lengths

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Input: 24 littleneck clams, well scrubbed

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

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Input: 1 tablespoon Pernod


Input: 1 tablespoon chopped tarragon


Input: Rouille (see recipe)

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Input: 1/2 cooked potato


Input: 1/4 cup cooking liquid from chicken bouillabaisse (see recipe)

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

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Input: 2 large cloves garlic, peeled

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

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Input: 1/4 teaspoon paprika


Input: 1/8 teaspoon cayenne pepper


Input: 1 cup dry white wine


Input: 1 dried hot red chili pepper

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

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Input: 5 medium red bliss or Yukon gold potatoes, scrubbed and halved

5 medium red bliss or Yukon gold potatoes , scrubbed and halved

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

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Input: 4 chicken thighs


Input: 1 1/2 cups canned plum tomatoes, diced, with liquid

1$1/2 cups canned plum tomatoes , diced , with liquid

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

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Input: 3/4 teaspoon salt


Input: 1/2 teaspoon freshly ground pepper


Input: 4 half bone-in chicken breasts


Input: 1/4 teaspoon herbes de Provence


Input: 1/4 teaspoon fennel seeds


Input: 1 teaspoon all-purpose flour


Input: 1/2 teaspoon saffron threads


Input: 1 teaspoon grated lemon zest


Input: 1/4 cup coarsely chopped celery


Input: 1/4 cup peeled, coarsely chopped carrots

1/4 cup peeled , coarsely chopped carrots

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

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Input: 2 tablespoons finely chopped garlic


Input: 1 tablespoon extra-virgin olive oil


Input: 1 1/2 cups heavy cream, whipped (optional)

1$1/2 cups heavy cream , whipped ( optional )

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

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Input: 1/2 cup coarsely chopped onions


Input: 1/4 cup flour


Input: 2 teaspoons confectioners' sugar


Input: 1/2 cup granulated sugar


Input: 5 large eggs, separated

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


Input: 1/2 pound unsalted butter


Input: 2 tablespoons strong coffee


Input: 10 ounces semisweet chocolate, broken into pieces

10 ounces semisweet chocolate , broken into pieces

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

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Input: Butter for greasing


Input: 1/4 cup confectioners' sugar


Input: 5 eggs at room temperature, separated

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Input: 1 teaspoon pure vanilla extract


Input: 1/3 cup sugar


Input: 5 ounces semisweet chocolate, broken into pieces

5 ounces semisweet chocolate , broken into pieces

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

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Input: Butter for greasing


Input: 1 1/2 teaspoons pure vanilla extract


Input: 4 tablespoons unsalted butter, chopped

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Input: 12 ounces semisweet chocolate, broken into pieces

12 ounces semisweet chocolate , broken into pieces

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

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Input: 4 large eggs at room temperature, separated

4 large eggs at room temperature , separated

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Input: 1 cup heavy cream


Input: 1 1/4 cups panko


Input: 1/2 cup all-purpose flour


Input: 1 pound Idaho potatoes, peeled and cut in chunks

1 pound Idaho potatoes , peeled and cut in chunks

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

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Input: 2 eggs


Input: 2/3 cup mayonnaise


Input: 2 jalapeño chilies, seeded and minced, or to taste

2 jalapeño chilies , seeded and minced , or to taste

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

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Input: 1 tablespoon finely minced fresh ginger

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

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Input: 1 cup cilantro leaves, finely chopped

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

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Input: 1/2 pound lump crabmeat, picked over

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

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Input: 1 teaspoon brown mustard seeds


Input: Juice of 1 lemon


Input: Canola or grapeseed oil


Input: Freshly ground black pepper


Input: 1/2 pound skinned wild Pacific salmon filet

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

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Input: Salt


Input: 3 tablespoons nonfat plain yogurt


Input: 6 tablespoons apple cider


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sweet potatoes


Input: 6 to 8 tablespoons freshly grated cheese, preferably Parmigiano reggiano

6 to 8 tablespoons freshly grated cheese , preferably Parmigiano reggiano

B-QTY O B-RANGE_END 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 NoPAREN NoPAREN


Input: 2 tablespoons reduced-fat sour cream


Input: 1 large or 2 small zucchini, diced

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

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Input: 1/2 pound ripe tomatoes, peeled and chopped, or about 6 canned whole tomatoes, drained and chopped

1/2 pound ripe tomatoes , peeled and chopped , or about 6 canned whole tomatoes , drained and chopped

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

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


Input: Other vegetables as desired


Input: 1/2 cup rice


Input: 6 cups meat or vegetable stock or water

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

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Input: 1 cup cooked, drained white beans, like cannellini or Great Northern (see note below)

1 cup cooked , drained white beans , like cannellini or Great Northern ( see note below )

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

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


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 large potato, peeled and diced

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

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Input: 2 medium carrots, peeled and diced

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

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Input: 2 celery ribs, sliced


Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 cup finely chopped onion


Input: 1/4 cup chopped flat-leaf parsley


Input: 3 or 4 large leaves of red or white Swiss chard, slivered

3 or 4 large leaves of red or white Swiss chard , slivered

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

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


Input: 1 tablespoon finely minced bacon or pancetta (Italian unsmoked bacon)

1 tablespoon finely minced bacon or pancetta ( Italian unsmoked bacon )

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

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Input: 1 garlic clove, minced


Input: 1/4 cup finely chopped fresh parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped fresh mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small green or Savoy cabbage, slivered

1/2 small green or Savoy cabbage , slivered

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

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Input: 3/4 pound fettucine or tagliatelle


Input: 4 anchovy fillets, chopped


Input: 1/2 cup extra-virgin olive oil


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers, chopped


Input: 2 teaspoons fresh lemon juice


Input: 2 garlic cloves, peeled and finely chopped

2 garlic cloves , peeled and finely chopped

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

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Input: 1/2 cup chopped imported green olives

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

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Input: 2 very ripe large tomatoes, seeded and finely chopped (see note below)

2 very ripe large tomatoes , seeded and finely chopped ( see note below )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh lemon juice


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


Input: 3 or 4 long thin strips of red or yellow bell pepper

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

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Input: 1 thick slice of tomato, diced

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Input: 1 scallion sliced diagonally in half-inch slices

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

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Input: 1/2 medium potato, diced

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


Input: 1 4- to 5-ounce piece of swordfish or boneless fillet of sea bass, snapper, salmon or haddock

1 4- to 5-ounce piece of swordfish or boneless fillet of sea bass , snapper , salmon or haddock

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

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

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


Input: 2 tablespoons corn, safflower or canola oil

2 tablespoons corn , safflower or canola oil

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

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Input: 4 cups ratatouille (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons Parmigiano Reggiano or other Parmesan cheese grated coarse

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 tablespoons distilled white vinegar

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

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Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large chicken breast halves, skinned and boned

4 large chicken breast halves , skinned and boned

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

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Input: Chopped fresh coriander or parsley for garnish

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


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons dry sherry


Input: 1/8 teaspoon cinnamon


Input: 1 tablespoon mild, pure chili powder

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

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Input: 2 teaspoons lime juice


Input: 5 or 6 cups ratatouille (see recipe)

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

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Input: 12 ounces macaroni


Input: 1 pound firm-flesh fish like red snapper or cod

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

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Input: Freshly ground black pepper


Input: 1 pound fresh, ripe plum tomatoes

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

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Input: 3 tablespoons drained capers


Input: 1 teaspoon dried oregano


Input: 2 large or 3 medium-sized cloves garlic, put through garlic press

2 large or 3 medium-sized cloves garlic , put through garlic press

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

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


Input: 6 sprigs fresh parsley


Input: 1 1/4 pounds onions, peeled and sliced 1/4-inch thick

1$1/4 pounds onions , peeled and sliced 1/4-inch thick

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

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Input: 3 green peppers, seeded, cored and cut into 1-inch pieces

3 green peppers , seeded , cored and cut into 1-inch pieces

B-QTY 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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Input: 2 1/2 pounds zucchini, washed, trimmed and cut into slices 1/4-inch thick

2$1/2 pounds zucchini , washed , trimmed and cut into slices 1/4-inch thick

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

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Input: 7 sprigs of fresh dill, tough stems removed

7 sprigs of fresh dill , tough stems removed

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

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Input: 2 1/2 pounds eggplant, scrubbed, unpeeled and cut into 1-inch cubes

2$1/2 pounds eggplant , scrubbed , unpeeled and cut into 1-inch cubes

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

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Input: 1 cup heavy cream


Input: 2 pints fresh strawberries, raspberries, blackberries or blueberries

2 pints fresh strawberries , raspberries , blackberries or blueberries

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: 1/2 pint heavy cream, lightly whipped (optional)

1/2 pint heavy cream , lightly whipped ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon vanilla extract


Input: 3 eggs


Input: 3/4 cup sugar


Input: 3/4 cup all-purpose flour, sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound, plus 1 tablespoon, unsalted butter

1/4 pound , plus 1 tablespoon , unsalted butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup heavy cream


Input: 1 teaspoon vanilla extract


Input: 2 pints fresh strawberries, raspberries or blackberries

2 pints fresh strawberries , raspberries or blackberries

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

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Input: 1 quart Bing or Queen Anne cherries, about 1 pound, stemmed and pitted

1 quart Bing or Queen Anne cherries , about 1 pound , stemmed and pitted

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

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


Input: 2 cups milk


Input: 2 eggs, plus 2 egg yolks

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

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Input: 2/3 cup, plus 2 tablespoons, sugar

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Input: 1/4 teaspoon unsalted butter


Input: 1 teaspoon zest of grated orange

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: 1/3 cup framboise or other fruit-flavored eau de vie

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

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Input: 1 pint blackberries


Input: 1 pint red or black currants (see note)

1 pint red or black currants ( see note )

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

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Input: 1/2 cup superfine sugar or enough to sweeten fruit

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Input: 1 1-pound loaf good quality white bread, unsliced

1 1-pound loaf good quality white bread , unsliced

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

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Input: 1 tablespoon eau de vie. such as framboise, poire or kirsch

1 tablespoon eau de vie. such as framboise , poire or kirsch

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

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


Input: 1/4 teaspoon vanilla


Input: 1 sprig fresh mint


Input: 3 cups, about 1 1/2 pints, fresh berries, such as strawberries, raspberries, blackberries or blueberries (see note)

3 cups , about 1$1/2 pints , fresh berries , such as strawberries , raspberries , blackberries or blueberries ( see note )

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


Input: 1 pint raspberries


Input: 1 pint strawberries


Input: 1/3 cup currant jelly


Input: 1 tablespoon arrowroot


Input: 1 cup cold milk


Input: 2 cups flour, sifted


Input: 1/8 teaspoon salt


Input: 1/2 teaspoon sugar


Input: 1 1/2 sticks unsalted butter, chilled and cut into bits

1$1/2 sticks unsalted butter , chilled and cut into bits

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

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Input: 2 to 3 tablespoons ice water

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

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Input: 3 egg yolks


Input: 1/4 cup sugar


Input: 1 tablespoon black pepper


Input: 1 tablespoon cayenne pepper


Input: 2 tablespoons white vinegar


Input: 1 tablespoon plus 1 teaspoon salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chicken or beef broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño, chopped


Input: Brine or hot-pepper liquid (recipes follow)

Brine or hot-pepper liquid ( recipes follow )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons olive oil


Input: 9 cups water


Input: 1/2 cup salt


Input: 1/2 cup sugar or maple syrup

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 1/2 cup peeled, chopped onion

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

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Input: 1/2 cup chopped celery


Input: 6 tablespoons peeled, chopped garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons melted butter


Input: Croutons, optional (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 loaf French bread, about 14 inches long

1 loaf French bread , about 14 inches long

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Input: 1 teaspoon sugar


Input: 1 tablespoon marc de bourgogne, Italian grappa or Calvados

1 tablespoon marc de bourgogne , Italian grappa or Calvados

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 YesCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups (1 bottle) dry red wine

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 1/4 cup flour


Input: 4 sprigs fresh thyme


Input: 10 sprigs parsley


Input: 1 bay leaf


Input: 1 tablespoon garlic, peeled and finely minced

1 tablespoon garlic , peeled and finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, about 1/2 pound, peeled and cut into 1/2-inch dice, about 1 1/2 cups

1 onion , about 1/2 pound , peeled and cut into 1/2-inch dice , about 1$1/2 cups

B-QTY B-NAME O O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O O 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: 1/4 cup corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 carrots, trimmed and scraped, cut into 1/2-inch cubes, about 1 1/4 cups

3 carrots , trimmed and scraped , cut into 1/2-inch cubes , about 1$1/4 cups

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

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

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


Input: 4 sprigs fresh thyme


Input: 1 bay leaf


Input: 4 pounds boneless shoulder of veal, cut into 1 1/2-inch cubes

4 pounds boneless shoulder of veal , cut into 1$1/2-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: 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 1/2 cups dry red wine


Input: 2 whole cloves


Input: 10 sprigs fresh parsley


Input: 24 small, white pearl onions, about 1/2 pound, peeled and left whole

24 small , white pearl onions , about 1/2 pound , peeled and left whole

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

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


Input: 3/4 pound fresh mushrooms, left whole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons flour


Input: 1/2 pound salt pork, cut into 1/2-inch cubes, about 1 cup

1/2 pound salt pork , cut into 1/2-inch cubes , about 1 cup

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

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 tablespoons butter


Input: 2 sprigs fresh thyme


Input: 4 sprigs fresh parsley


Input: 6 peppercorns


Input: 1 teaspoon honey


Input: 8 fresh mushrooms, about 1/2 pound

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: 5 tablespoons butter


Input: 8 eggs at room temperature

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


Input: 8 croutons (see recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons flour


Input: 3 tablespoons finely chopped parsley


Input: 1 rabbit, 2 pounds, cut into 10 or 12 serving pieces

1 rabbit , 2 pounds , cut into 10 or 12 serving pieces

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: 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 sprigs fresh thyme


Input: 1/2 bay leaf


Input: 1 tablespoon arrowroot or cornstarch


Input: 1 1/2 cups dry red wine


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 tablespoon marc de bourgogne, Italian grappa or Calvados

1 tablespoon marc de bourgogne , Italian grappa or Calvados

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 YesCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups dry red wine


Input: 1/2 cup shallots, peeled and thinly sliced

1/2 cup shallots , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large cloves garlic, peeled and crushed

4 large cloves garlic , peeled and crushed

B-QTY B-COMMENT B-UNIT 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: 1/4 cup carrots, scraped and cut into very small cubes

1/4 cup carrots , scraped and cut into very small cubes

B-QTY B-UNIT B-NAME O 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: 1 bay leaf


Input: 1/2 teaspoon garlic, peeled and finely minced

1/2 teaspoon garlic , peeled and finely minced

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: 1/4 cup shallots, peeled and finely chopped

1/4 cup shallots , peeled and finely chopped

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: 3 tablespoons carrots, scraped and finely diced

3 tablespoons carrots , scraped and finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds boneless salmon fillet


Input: 4 tablespoons butter


Input: 3/4 cup basmati rice


Input: 1 1/2 cups no-salt-added beef stock or broth

1$1/2 cups no-salt-added beef stock or broth

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: 8 ounces whole onion, or 7 ounces chopped, ready-cut onion (1 2/3 cups)

8 ounces whole onion , or 7 ounces chopped , ready-cut onion ( 1$2/3 cups )

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

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


Input: 1 teaspoon toasted sesame oil


Input: 18 medium asparagus


Input: 3 sprigs mint


Input: 1/8 teaspoon salt


Input: 1 teaspoon lime juice


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup no-salt-added beef stock or broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground coriander


Input: 1/8 teaspoon hot pepper flakes


Input: 1/4 teaspoon turmeric


Input: 1 teaspoon ground cumin


Input: 8 ounces pork tenderloin


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: 1 teaspoon olive oil


Input: 1 large garlic clove


Input: 2 scallions, chopped fine (3 tablespoons)

2 scallions , chopped fine ( 3 tablespoons )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon Tabasco sauce


Input: 3 cloves garlic, peeled, crushed and chopped fine (2 teaspoons)

3 cloves garlic , peeled , crushed and chopped fine ( 2 teaspoons )

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

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


Input: 1 1/2 tablespoons light brown sugar


Input: 3/4 teaspoon dried thyme


Input: 1/4 cup red-wine vinegar


Input: 2 tablespoons dark soy sauce


Input: 1 teaspoon salt


Input: 1 1/4 cups (6 ounces) yellow cornmeal

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 6 turkey wings, about 4 pounds (Select whole turkey wings, each with 3 sections)

6 turkey wings , about 4 pounds ( Select whole turkey wings , each with 3 sections )

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

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

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


Input: 2 quarts water


Input: 1 quart water


Input: Polenta (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Polenta (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 tablespoon chopped chives


Input: 3/4 teaspoon potato starch dissolved in 1 tablespoon water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped tarragon


Input: 3/4 cup heavy cream


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups chicken stock


Input: 1 1/2 pounds potatoes, peeled and cut into 2-inch pieces

1$1/2 pounds potatoes , peeled and cut into 2-inch 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: Salt to taste, depending on the saltiness of the stock

Salt to taste , depending on the saltiness of the stock

B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O 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: 1 cup dry, fruity white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon salt


Input: 6 haddock fillets (each about 1 inch thick and weighing 6 to 7 ounces)

6 haddock fillets ( each about 1 inch thick and weighing 6 to 7 ounces )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup minced scallions


Input: 1 tablespoon unsalted butter


Input: 1/4 teaspoon Tabasco sauce


Input: 6 tablespoons chopped chives


Input: 2 1/2 cups cold milk


Input: Bread croutons, for garnish (optional)

Bread croutons , for garnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large leek (about 8 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: 1 onion (6 ounces), peeled and sliced

1 onion ( 6 ounces ) , peeled and sliced

B-QTY 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

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups olives, preferably a combination of green and black

2 cups olives , preferably a combination of green and black

B-QTY B-UNIT B-NAME O 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: 3 or 4 sprigs thyme


Input: 1 28-ounce can tomatoes with their juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped parsley (optional) for garnish

Chopped parsley ( optional ) for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 2 celery stalks, roughly chopped (optional)

2 celery stalks , roughly chopped ( optional )

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


Input: 2 carrots, roughly chopped (optional)

2 carrots , roughly chopped ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large onion, roughly chopped (optional)

1 large onion , roughly chopped ( optional )

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 NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 8 duck legs


Input: 10 or more cloves garlic


Input: Sea salt to taste


Input: 3 croissants, cut into quarters, widthwise

3 croissants , cut into quarters , widthwise

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 cups heavy cream


Input: 1 vanilla bean


Input: 4 egg yolks


Input: 1/3 cup sugar


Input: 8 squares (8 ounces) of bittersweet baker's chocolate

8 squares ( 8 ounces ) of bittersweet baker's chocolate

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 salmon fillets, 6 ounces each, skinless and boneless

4 salmon fillets , 6 ounces each , skinless and boneless

B-QTY B-NAME B-UNIT 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: Salt and pepper to taste

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


Input: 3/4 cup sliced scallions


Input: 4 plum tomatoes, peeled, seeded and diced ( 3/4 cup)

4 plum tomatoes , peeled , seeded and diced ( 3/4 cup )

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

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

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


Input: 10 leaves fresh basil, shredded ( 1/3 cup)

10 leaves fresh basil , shredded ( 1/3 cup )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup chopped chives


Input: 1 teaspoon balsamic vinegar


Input: 1/2 cup light-colored celery leaves for garnish

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped celery


Input: 1/2 cup leeks, trimmed, washed and cubed (the white, and a little of the green)

1/2 cup leeks , trimmed , washed and cubed ( the white , and a little of the green )

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

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

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

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


Input: 1 bay leaf


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

2 sprigs fresh thyme ( or 1/2 teaspoon dried )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 24 littleneck clams, rinsed under cold water

24 littleneck clams , rinsed under cold water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped red onions


Input: 1/2 cup fennel, chopped


Input: 3/4 cup white wine


Input: 2 cloves garlic, peeled


Input: 3 tablespoons chopped shallots


Input: 3 teaspoons shallots


Input: 1 cup mixed salad greens


Input: 3 tablespoons olive oil


Input: 1 tablespoon balsamic vinegar


Input: 3 tablespoons olive oil mixed with 1 tablespoon water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped chives


Input: 1 1/2 tablespoons olive oil


Input: Salt and freshly ground pepper

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


Input: 5 tablespoons clarified butter


Input: 4 6-ounce pieces of center-cut monkfish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons chopped Italian parsley leaves for garnish

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large Idaho potatoes (about 1 pound each, skins removed)

2 large Idaho potatoes ( about 1 pound each , skins removed )

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

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

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


Input: 4 large carrots, peeled -- about 3/4 pound -- cut into long threads (it's best to use a mandoline or some other mechanical vegetable slicer), about 4 cups loosely packed

4 large carrots , peeled -- about 3/4 pound -- cut into long threads ( it's best to use a mandoline or some other mechanical vegetable slicer ) , about 4 cups loosely packed

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

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

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

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


Input: 1 teaspoon grated lemon zest


Input: White pepper to taste


Input: 4 cups corn oil for frying

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Input: Juice of 1 lemon


Input: 1 cup white onions, chopped

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Input: 3/4 cups small carrot cubes


Input: 1 clove garlic, chopped


Input: 1/3 cup white wine


Input: 3 cups chicken broth (fresh or canned)

3 cups chicken broth ( fresh or canned )

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Input: 1 bay leaf


Input: 3 sprigs fresh thyme (or 1 1/2 teaspoons dried)

3 sprigs fresh thyme ( or 1$1/2 teaspoons dried )

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: 1/4 teaspoon sugar


Input: 1 pound whole large carrots, scraped and sliced into very thin rounds

1 pound whole large carrots , scraped and sliced into very thin rounds

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

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Input: 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 small celery cubes


Input: 8 tablespoons butter, soft


Input: 2 whole chickens, 3 pounds or more each

2 whole chickens , 3 pounds or more each

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

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Input: Pinch freshly ground black pepper


Input: 1 tablespoon finely minced shallot


Input: 1/2 teaspoon kosher salt


Input: 1/2 cup heavy cream


Input: 3 tablespoons well-drained prepared horseradish


Input: 1 4-pound brisket


Input: 1 cup sugar


Input: 3 tablespoons pickling spices


Input: 1 1/4 cup kosher salt


Input: 8 cups water


Input: 1 brisket, about 4 pounds

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Input: Kosher salt


Input: All-purpose flour


Input: 1/2 cup vegetable oil


Input: 2 cups red wine


Input: 1/2 pound sliced bacon, finely chopped

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Input: 1/2 teaspoon freshly ground pepper


Input: 1/4 teaspoon ground cinnamon


Input: 1/4 teaspoon ground mace


Input: Kosher salt and freshly ground black pepper

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

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Input: 1 brisket (about 4 pounds)

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

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Input: 20 shucked, minced oysters, liquor reserved

20 shucked , minced oysters , liquor reserved

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Input: 1/2 cup chopped fresh parsley


Input: 2 tablespoons chopped fresh sage leaves

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

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Input: 1 28-ounce can peeled, chopped tomatoes

1 28-ounce can peeled , chopped tomatoes

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

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Input: 1 teaspoon crushed-red-pepper flakes


Input: 1 tablespoon tomato paste


Input: 7 tablespoons light-brown sugar


Input: 5 cups brewed coffee


Input: 1/2 cup cider vinegar


Input: 1 cup dried green lentils (about 7 ounces), soaked in water 1 hour, drained

1 cup dried green lentils ( about 7 ounces ) , soaked in water 1 hour , drained

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

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Input: 1 cup barley


Input: 1 pound beef marrowbones, cut by butcher into 1-inch pieces

1 pound beef marrowbones , cut by butcher into 1-inch pieces

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

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Input: 3/4 cup vegetable oil


Input: 1 large Spanish onion, minced

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

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Input: 5 cloves garlic, minced


Input: 3 medium carrots, peeled and cut into 1-inch-thick slices

3 medium carrots , peeled and cut into 1-inch-thick slices

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

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Input: 1 cup dried Jacob's cattle beans or cranberry beans (about 7 ounces), soaked in water 1 hour, drained

1 cup dried Jacob's cattle beans or cranberry beans ( about 7 ounces ) , soaked in water 1 hour , drained

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

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


Input: 6 small red bliss potatoes (2 pounds), quartered

6 small red bliss potatoes ( 2 pounds ) , quartered

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

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Input: 6 garlic cloves, coarsely chopped

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Input: 2 tablespoons honey


Input: 1 tablespoon paprika


Input: 2 medium Spanish onions, thinly sliced

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

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Input: 1 cup vegetable oil


Input: 1 brisket (about 4 pounds)

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Input: Kosher salt and freshly ground black pepper

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

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Input: 2 tablespoons water


Input: 3 tablespoons dark rum


Input: 1 2-inch-long vanilla pod, split in two

1 2-inch-long vanilla pod , split in two

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

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Input: 1/4 cup sugar


Input: 5 teaspoons garlic, minced


Input: 4 apples, quartered, cored and peeled (preferably Jonathans, pippins or Granny Smiths)

4 apples , quartered , cored and peeled ( preferably Jonathans , pippins or Granny Smiths )

B-QTY 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 I-COMMENT

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Input: 2 to 4 teaspoons crushed red pepper flakes, to taste

2 to 4 teaspoons crushed red pepper flakes , to taste

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

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Input: 2 tablespoons cilantro, chopped


Input: 5 teaspoons scallions, chopped


Input: 4 1/2 teaspoons ginger, minced


Input: 4 teaspoons cayenne (or less, to taste)

4 teaspoons cayenne ( or less , to taste )

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

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Input: 3 teaspoons MSG


Input: 3 tablespoons white vinegar


Input: 3 tablespoons soy sauce


Input: 3 tablespoons sesame oil


Input: 9 tablespoons peanut butter


Input: 1 1/2 cups peanut oil


Input: 2 1/4 pounds chicken breasts


Input: 1 tablespoon Sichuan peppercorns


Input: 1 teaspoon powdered mustard


Input: Toasted sesame seeds for garnish

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


Input: 3 tablespoons soy sauce


Input: 1 teaspoon powdered ginger


Input: 2 tablespoons brown sugar or honey

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

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Input: Freshly ground pepper to taste

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


Input: 4 1-pound duck breasts


Input: 1 cup sherry


Input: 1/2 cup dry white wine


Input: 1/4 teaspoon dried red pepper flakes

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

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Input: 1 cup canned Italian plum tomatoes, drained and chopped

1 cup canned Italian plum tomatoes , drained and chopped

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: 2 cloves garlic, minced


Input: 2 shallots, finely chopped


Input: 1 teaspoon sugar


Input: 2 tablespoons dry sherry


Input: 2 tablespoons sesame oil


Input: 2 cups peanut oil


Input: 1/2 cup raw unsalted peanuts


Input: 3 scallions, chopped


Input: 2 cloves garlic, minced


Input: 1 pound medium shrimp


Input: 2 teaspoons coarse salt


Input: 2 tablespoons olive oil


Input: 1 tablespoon soy sauce


Input: 1 teaspoon black bean paste with chili (see note)

1 teaspoon black bean paste with chili ( see note )

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

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Input: 1 teaspoon cornstarch


Input: 1 egg white


Input: 2 teaspoons coarse salt


Input: 1 pound medium shrimp


Input: 1/2 pound snow peas, strings removed

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

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Input: 2 tablespoons fresh ginger, minced

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

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Input: 1 clove garlic, minced


Input: 4 scallions, chopped


Input: 2 cups peanut oil


Input: 1/4 cup chicken stock


Input: 2 tablespoons dry sherry


Input: 1 tablespoon sesame oil


Input: 1 teaspoon chili paste with garlic (see note)

1 teaspoon chili paste with garlic ( see note )

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Input: 1 teaspoon cornstarch


Input: 1 egg white


Input: 2 teaspoons coarse salt


Input: 1/4 teaspoon ground cinnamon


Input: 1 pound medium shrimp


Input: 1 tablespoon cornstarch


Input: 1 cup sugar


Input: 4 extra-large eggs, separated

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


Input: 6 ounces day-old French or Italian bread, cut in 1-inch cubes

6 ounces day-old French or Italian bread , cut in 1-inch cubes

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

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Input: 10 small sprigs mint


Input: 3 teaspoons salt


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 3 1/4 cups milk


Input: Zest of 1 lemon, cut in long strips

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

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Input: 6 large branches parsley


Input: 3 quarts cold water


Input: 2 medium yellow onions, peeled

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

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Input: 6 ounces sweet Italian sausages


Input: 6 ounces hot Italian sausages


Input: 1/4 pound linguica, chorizo or pepperoni

1/4 pound linguica , chorizo or pepperoni

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

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Input: 4 teaspoons minced garlic


Input: 2 teaspoons kosher salt


Input: 4 tablespoons robust olive oil


Input: 1/4 pound double-smoked slab bacon


Input: 4 softly poached (2-minute) extra-large eggs

4 softly poached ( 2-minute ) extra-large eggs

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

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Input: 1 2- to 2 1/2-pound chicken, with giblets

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Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1/2 pound day-old French or Italian bread, cut in 1 1/2-inch cubes

1/2 pound day-old French or Italian bread , cut in 1$1/2-inch cubes

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Input: 6 cups boiling water


Input: 1 quart corn oil (for deep frying)

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Input: 2 medium yellow onions, peeled and sliced very thin

2 medium yellow onions , peeled and sliced very thin

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Input: 2 teaspoons minced garlic


Input: 3 tablespoons robust olive oil


Input: 6 extra-large eggs


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1 tablespoon coarsely chopped parsley


Input: 12 oil-cured black olives


Input: 3 cups (loosely packed) fresh coriander leaves

3 cups ( loosely packed ) fresh coriander leaves

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

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Input: 2 large Idaho potatoes, peeled

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

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Input: 2 1/2 cups diced carrots ( 1/2 cup small dice, 2 cups large dice)

2$1/2 cups diced carrots ( 1/2 cup small dice , 2 cups large dice )

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Input: 2 1/2 cups chopped red onion


Input: 6 oranges (1 peeled, seeded and diced, 3 juiced, 2 sliced 1/4 inch thick)

6 oranges ( 1 peeled , seeded and diced , 3 juiced , 2 sliced 1/4 inch thick )

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


Input: 1/4 cup Grand Marnier


Input: 6 ounces boneless dried salt cod

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

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Input: 3 tablespoons extra virgin olive oil

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

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Input: 2 teaspoons spezie forti (Tuscan spice) or garam masala

2 teaspoons spezie forti ( Tuscan spice ) or garam masala

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups diced celery ( 1/2 cup small dice, 2 cups large dice)

2$1/2 cups diced celery ( 1/2 cup small dice , 2 cups large dice )

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


Input: 1/4 pound sweet Italian sausage, cut from casing

1/4 pound sweet Italian sausage , cut from casing

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

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Input: 1/4 cup (1 ounce) pancetta, cut into small dice

1/4 cup ( 1 ounce ) pancetta , cut into small dice

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

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Input: 1 cup diced day-old Italian bread, crust removed

1 cup diced day-old Italian bread , crust removed

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

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Input: 1/4 pound spicy Italian sausage, cut from casing

1/4 pound spicy Italian sausage , cut from casing

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

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Input: 1 1/4 teaspoons salt


Input: 1 1/4 teaspoons pepper


Input: 1 tablespoon plus 1 teaspoon finely chopped sage

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

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Input: 2 cloves garlic, chopped


Input: 1 6-pound duck


Input: 2 teaspoons finely chopped rosemary


Input: 2 teaspoons olive oil


Input: 1 1/2 tablespoons balsamic vinegar


Input: 1 cup red lentils


Input: 8 ounces whole or 7 ounces chopped ready-cut onion (1 2/3 cups)

8 ounces whole or 7 ounces chopped ready-cut onion ( 1$2/3 cups )

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


Input: 2 teaspoons olive oil


Input: 1 large clove garlic


Input: 8 ounces peeled baby carrots or 8 ounces chopped, ready-cut carrots (1 1/3 cups)

8 ounces peeled baby carrots or 8 ounces chopped , ready-cut carrots ( 1$1/3 cups )

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

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


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground coriander


Input: 1/2 teaspoon, or more if desired, hot plain chili powder

1/2 teaspoon , or more if desired , hot plain chili powder

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Input: 3 ounces no-salt-added tomato paste


Input: 1 1/2 cups no-salt-added vegetable or chicken stock

1$1/2 cups no-salt-added vegetable or chicken stock

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Input: 24 stalks asparagus


Input: Fresh cilantro, enough to make 3 tablespoons chopped

Fresh cilantro , enough to make 3 tablespoons chopped

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Input: 1/4 teaspoon salt, optional


Input: 3/4 cup quinoa


Input: 16 ounces Junipero gin


Input: Dry vermouth


Input: 1/4 cup red wine vinegar


Input: 1/2 red onion, very thinly sliced into ribbons

1/2 red onion , very thinly sliced into ribbons

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Input: Kosher salt


Input: Freshly ground black pepper to taste

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Input: 1 red onion, halved and thinly sliced into ribbons

1 red onion , halved and thinly sliced into ribbons

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

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Input: Kosher salt


Input: 4 slices brown bread


Input: Butter, for spreading


Input: 4 thick slices (the size of a playing card) Garrotxa from Spain, or other aged goat's milk cheese

4 thick slices ( the size of a playing card ) Garrotxa from Spain , or other aged goat's milk cheese

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

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Input: 1 sprig thyme (optional)

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Input: Coarsely ground black pepper


Input: Extra virgin olive oil, for sprinkling

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Input: 1 whole star anise


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

1/4 teaspoon salt , plus additional to taste

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Input: 1 1/4 cups water


Input: 1/2 cup dry sherry


Input: 2 tablespoons brown sugar


Input: 5 tablespoons dark soy sauce


Input: 1 3 1/2- to 4-pound chicken, cut into 10 pieces

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Input: 20 shiitake mushrooms, stemmed and steamed until tender

20 shiitake mushrooms , stemmed and steamed until tender

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Input: 1 pound extra-large shrimp, shelled and deveined

1 pound extra-large shrimp , shelled and deveined

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Input: 6 large eggs


Input: 6 water chestnuts, minced


Input: 1 1-inch piece of fresh ginger, peeled and minced

1 1-inch piece of fresh ginger , peeled and minced

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Input: 6 ounces ground pork


Input: 1 tablespoon soy sauce


Input: 3/4 teaspoon sesame oil


Input: 1 tablespoon chicken broth


Input: 1/2 cup vegetable oil, for frying

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Input: 2 scallions, each cut into 4 pieces

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Input: 1 1-inch piece of fresh ginger, peeled and cut into thin discs

1 1-inch piece of fresh ginger , peeled and cut into thin discs

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Input: 2 tablespoons vegetable oil


Input: 1 cup whole chestnuts, either dried or blanched and frozen

1 cup whole chestnuts , either dried or blanched and frozen

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

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Input: 4 cups cellophane noodles, cooked and cooled

4 cups cellophane noodles , cooked and cooled

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

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Input: 1 head Chinese cabbage, roughly chopped

1 head Chinese cabbage , roughly chopped

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

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Input: 1 1/2 teaspoons dry sherry


Input: 1/2 teaspoon salt, plus additional to taste

1/2 teaspoon salt , plus additional to taste

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Input: 1/2 teaspoon ground white pepper, plus additional to taste

1/2 teaspoon ground white pepper , plus additional to taste

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Input: 1 teaspoon peanut oil


Input: 1 teaspoon oyster sauce


Input: 1 teaspoon sesame oil


Input: 1 egg white, beaten to stiff peaks

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Input: 3/4 teaspoon sugar


Input: 1/2 teaspoon soy sauce


Input: 1 clove garlic, minced


Input: 1 scallion, minced


Input: 1/2 pound medium shrimp, shelled

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Input: 1 carrot


Input: 2 stalks celery


Input: 1/2 cup chopped scallions


Input: Cilantro for garnish


Input: 1 4- to 5-pound chicken

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Input: 1 yellow onion


Input: 5 black peppercorns


Input: 1 egg, beaten


Input: 3/4 cup cornstarch


Input: 1 small onion, minced

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Input: 1 1/2-inch piece of fresh ginger, peeled and minced

1$1/2-inch piece of fresh ginger , peeled and minced

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Input: 1 clove garlic, minced