Input: 1/2 cup of the reserved peas

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Input: 1/2 cup finely chopped tomato


Input: 1/2 cup olive oil


Input: 2 10-ounce packages frozen peas, defrosted in a sieve under warm running water (reserve 1/2 cup for garnish)

2 10-ounce packages frozen peas , defrosted in a sieve under warm running water ( reserve 1/2 cup for garnish )

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

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Input: 2 cups plain yogurt


Input: 4 stalks celery, diced


Input: 1 tablespoon apple-cider vinegar


Input: 5 teaspoons kosher salt


Input: 2 tablespoons water


Input: 2 tablespoons plus 2 teaspoons fresh lemon juice

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Input: 1 tablespoon white wine vinegar


Input: 1/4 cup packed cilantro leaves, chopped, plus additional leaves for garnish

1/4 cup packed cilantro leaves , chopped , plus additional leaves for garnish

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

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Input: 2 1/4 pounds tomatoes, cored and cut in 1-inch pieces

2$1/4 pounds tomatoes , cored and cut in 1-inch pieces

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

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Input: 4 teaspoons olive oil


Input: Large pinch cayenne pepper


Input: 1 1/2 teaspoons ground cumin


Input: 2 1/2 teaspoons sweet paprika


Input: 5 medium cloves garlic, smashed, peeled and minced

5 medium cloves garlic , smashed , peeled and minced

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Input: 1 aromatic geranium leaf or 1 unsprayed rose petal or 3 to 4 slices peeled, pitted peach

1 aromatic geranium leaf or 1 unsprayed rose petal or 3 to 4 slices peeled , pitted peach

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

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Input: Scant 1 teaspoon kosher salt


Input: 1 teaspoon honey


Input: 1/2 teaspoon peeled, freshly grated ginger

1/2 teaspoon peeled , freshly grated ginger

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Input: 2/3 cup apple juice


Input: 1 1/2 cups buttermilk


Input: 2 tablespoons plus 1 teaspoon fresh lemon juice

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Input: 1 1/2 pounds peaches


Input: 1/2 cup sour cream (1 1/2 cups if adding sorrel)

1/2 cup sour cream ( 1$1/2 cups if adding sorrel )

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Input: 1/2 cup plain yogurt (1 1/2 cups heavy cream if adding sorrel)

1/2 cup plain yogurt ( 1$1/2 cups heavy cream if adding sorrel )

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

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Input: Scant 1 tablespoon unsalted butter (if adding sorrel)

Scant 1 tablespoon unsalted butter ( if adding sorrel )

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

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Input: 1 1/2 cups water


Input: Kosher salt to taste


Input: 6 bunches sorrel (about 1 1/2 pounds), stemmed and cut horizontally into 1/8-inch-wide strips (optional)

6 bunches sorrel ( about 1$1/2 pounds ) , stemmed and cut horizontally into 1/8-inch-wide strips ( optional )

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Input: 12 ounces beer


Input: 1/4 teaspoon peeled, freshly grated horseradish

1/4 teaspoon peeled , freshly grated horseradish

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Input: 10 to 15 slivers red bell pepper, if desired, for garnish

10 to 15 slivers red bell pepper , if desired , for garnish

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Input: 2 pounds spinach, stemmed


Input: 1/4 cup loosely packed fresh dill

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Input: 1 scallion, white and light green parts trimmed and thinly sliced

1 scallion , white and light green parts trimmed and thinly sliced

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

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Input: 1/2 pound good-quality dill pickles, cut in 1/4-inch dice (or substitute peeled and seeded cucumbers)

1/2 pound good-quality dill pickles , cut in 1/4-inch dice ( or substitute peeled and seeded cucumbers )

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 tablespoon plus 2 teaspoons fresh lemon juice

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Input: 1 1/2 teaspoon kosher salt


Input: 1 cup unsalted peanuts


Input: 1 1/2 jalapeno peppers, seeded


Input: 2 tablespoons curry powder


Input: 2 cups chicken broth


Input: 1 1/3 cups lowfat milk


Input: 1 cup water


Input: 4 to 5 peeled, seedless green grapes or use 1 1/2 ounces peeled and seeded honeydew melon, cut in 1/2-by- 1/4-inch pieces (a heaping 1/4 cup)

4 to 5 peeled , seedless green grapes or use 1$1/2 ounces peeled and seeded honeydew melon , cut in 1/2-by- 1/4-inch pieces ( a heaping 1/4 cup )

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

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Input: 1/3 cup olive oil


Input: 2 2/3 cups ice water


Input: 3 tablespoons white wine vinegar


Input: 4 teaspoons kosher salt or to taste

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Input: Freshly ground black pepper to taste

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

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Input: 3 tablespoons water


Input: 1 pound stemmed, seedless green grapes

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

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Input: 2 ounces French or Italian bread, crusts removed, torn in small pieces

2 ounces French or Italian bread , crusts removed , torn in small pieces

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

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Input: 2 to 3 large cloves garlic, smashed and peeled

2 to 3 large cloves garlic , smashed and peeled

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Input: 1/4 cup creme de cassis (blackberry liqueur)

1/4 cup creme de cassis ( blackberry liqueur )

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Input: 2 cups fresh tangerine juice


Input: 1/4 cup sugar


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons Campari, Mandarin Napoleon brandy or Grand Marnier liqueur

2 tablespoons Campari , Mandarin Napoleon brandy or Grand Marnier liqueur

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

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Input: 4 1/2 ounces whole blanched almonds


Input: 1/4 cup sugar


Input: 2 tablespoons fresh lemon juice


Input: 2 cups creme fraiche


Input: 2 cups fresh pomegranate juice (available in health-food stores)

2 cups fresh pomegranate juice ( available in health-food stores )

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: 5 egg yolks


Input: 1/4 cup sugar


Input: 1 jalapeno, seeded, deveined and minced

1 jalapeno , seeded , deveined and minced

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

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Input: 1 clove garlic, peeled and minced

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

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Input: 1 tablespoon grated ginger


Input: 2 scallions, trimmed and minced

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Input: 2 tablespoons minced red onion


Input: 2 tablespoons soy sauce


Input: 2 tablespoons rice wine vinegar


Input: 1/2 cup red wine


Input: 1/2 cup plum wine


Input: 1/2 cup Port wine


Input: 2 cups rich meat broth, homemade or low-sodium canned

2 cups rich meat broth , homemade or low-sodium canned

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

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Input: 1 bunch scallions, trimmed and minced

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Input: 1/2 cup grated ginger


Input: 1 tablespoon honey


Input: 2 tablespoons fresh lemon juice


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1/4 cup olive oil


Input: 1 cup dry white wine


Input: 1/2 cup grated lemon rind


Input: 1/2 cup fresh thyme leaves


Input: 1/2 cup fresh oregano leaves


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

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

1 teaspoon freshly ground pepper , plus more to taste

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Input: 4 quail


Input: 2 teaspoons butter


Input: 1 onion, peeled and minced

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

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

6 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 1/2 cups Arborio rice


Input: 1 cup white wine


Input: 1 1/2 cups fresh peas


Input: 1 cup fresh morel mushrooms


Input: 1/2 cup chopped Italian flat-leaf parsley leaves

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

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Input: 3 shallots, peeled and minced

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

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Input: 2 tablespoons rice wine vinegar


Input: 1 tablespoon fresh lemon juice


Input: 1/4 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 2 tablespoons olive oil


Input: 1 tablespoon olive oil


Input: 2 cloves garlic, peeled


Input: 4 Japanese eggplants, diced


Input: 1 small onion, peeled and diced

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

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Input: 1 carrot, peeled and diced

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

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Input: 1/4 cup rice wine vinegar


Input: 1 quart chicken or vegetable broth, homemade or low-sodium canned

1 quart chicken or vegetable broth , homemade or low-sodium canned

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

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Input: 4 sprigs fresh oregano


Input: 2 tablespoons olive oil


Input: 4 large raw artichoke hearts, cut into 1/8-inch slices

4 large raw artichoke hearts , cut into 1/8-inch slices

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

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Input: 2 carrots, cut into 1/8-inch slices on the bias

2 carrots , cut into 1/8-inch slices on the bias

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

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Input: 1 cup eggplant broth


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

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

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

1 teaspoon freshly ground pepper , plus more 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: 8 shallots, peeled and sliced

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

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Input: 3 tablespoons dried currants


Input: 4 6-ounce salmon fillets


Input: 1/2 cup minced parsley leaves


Input: 3 tablespoons water


Input: 1/2 cup cornstarch


Input: 12 egg roll skins


Input: 1 egg, lightly beaten


Input: 1 cup minced coriander leaves


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1/4 cup rice wine vinegar


Input: 1/4 cup fresh lemon juice


Input: 2 cups shrimp, cleaned and diced

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

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Input: 1 clove garlic, peeled and minced

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

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Input: 1 cup shiitake mushrooms, sliced

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

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Input: 1 small red pepper, seeded, deveined and cut into matchsticks

1 small red pepper , seeded , deveined and cut into matchsticks

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

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Input: 1 cup shredded red cabbage


Input: 20 snow peas, cut into matchsticks

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

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Input: 2 carrots, peeled and cut into matchsticks

2 carrots , peeled and cut into matchsticks

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

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Input: 1 small onion, cut into thin strips

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

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Input: 2 ribs celery, cut into matchsticks

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

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Input: 1 tablespoon sesame oil


Input: 1/8 teaspoon salt, optional


Input: Freshly ground black pepper


Input: 2 medium-large ripe tomatoes


Input: 2 tablespoons grated ginger


Input: 1 teaspoon soy sauce


Input: 2 ounces arugula, about 2 cups

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

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Input: Fresh sprigs fresh basil to yield 2 tablespoons chopped

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

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Input: 8 ounces smoked chicken


Input: 4 ears corn


Input: 1 small red onion to yield 6 tablespoons finely chopped

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

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Input: 3 tablespoons plain nonfat yogurt


Input: 1 tablespoon olive oil


Input: 2 teaspoons Dijon mustard


Input: 1 tablespoon rice vinegar


Input: 1 tablesooon dry white wine


Input: 1 1/2 cups sugar


Input: 1/2 cup (1 stick) butter

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

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Input: 2 cups heavy cream


Input: 1 cup milk


Input: 6 egg yolks


Input: 3/4 cup sugar


Input: 16 ounces tiny new potatoes


Input: 1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)

1 2-inch piece of vanilla bean ( or 2 teaspoons vanilla extract )

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

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Input: 1 1/4 cups heavy cream


Input: 1 quart (4 cups) heavy cream

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Input: 2 teaspoons lemon juice


Input: 1/8 teaspoon salt


Input: 1/2 teaspoon vanilla extract


Input: 1 1/4 cups sugar (or more, as needed)

1$1/4 cups sugar ( or more , as needed )

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Input: 4 pounds ripe peaches


Input: 1/4 teaspoon almond extract


Input: 2 1/2 teaspoons grated lemon rind


Input: 2 2/3 cups heavy cream


Input: 1 cup sugar


Input: 1/2 cup fresh lemon juice


Input: 1/3 cup finely chopped toasted almonds

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

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Input: 8 Boston lettuce leaves


Input: Soy-ginger steaming liquid (see recipe)

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

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Input: 1/2 green bell pepper, cored and diced fine

1/2 green bell pepper , cored and diced fine

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

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Input: 1 teaspoon grated lime zest


Input: Freshly ground pepper to taste

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


Input: 4 teaspoons kosher salt


Input: 4 tablespoons all-purpose flour


Input: 1 pound large shrimp, peeled and deveined

1 pound large shrimp , peeled and deveined

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

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Input: 2 egg whites


Input: 1 small jalapeno, seeded and coarsely chopped

1 small jalapeno , seeded and coarsely chopped

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

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Input: 4 large cloves garlic, coarsely chopped

4 large cloves garlic , coarsely chopped

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

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Input: 2 1/2 cups water


Input: 2 medium carrots, peeled and sliced, plus 1 small carrot, peeled and cut into fine julienne

2 medium carrots , peeled and sliced , plus 1 small carrot , peeled and cut into fine julienne

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

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Input: 2/3 cup fresh cilantro leaves


Input: 6 scallions, trimmed and sliced

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

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Input: 3 tablespoons sherry


Input: 3 tablespoons minced fresh ginger (unpeeled)

3 tablespoons minced fresh ginger ( unpeeled )

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

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Input: 2 cups trimmed and cleaned fiddleheads

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

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Input: 16 asparagus spears, ends snapped off

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

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Input: Kosher salt and freshly ground pepper to taste

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

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Input: 4 teaspoons chopped Italian parsley


Input: 4 small red potatoes, thinly sliced

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

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Input: Chardonnay, lemon and herb steaming liquid (see recipe)

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

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Input: 3 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices

3 medium leeks , white and light green parts only , halved lengthwise and cut across into thin slices

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

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Input: 1/2 cup soy sauce


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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

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Input: 1 tablespoon chopped Italian parsley


Input: 1 pound sea scallops


Input: 2 cups shiitake mushrooms, stemmed and thinly sliced

2 cups shiitake mushrooms , stemmed and thinly sliced

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

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Input: 2 teaspoons dried thyme


Input: 1/2 teaspoon black peppercorns


Input: 1 lemon, thinly sliced


Input: 12 small red potatoes


Input: Chardonnay, lemon and herb steaming liquid (see recipe)

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

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Input: 1 bay leaf


Input: 1 teaspoon dried rosemary


Input: 1/2 cup water


Input: 3 cups chardonnay


Input: Lemon grass, chili and mint steaming liquid (see recipe)

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

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Input: 4 4-ounce pieces of salmon fillet, cut in half crosswise

4 4-ounce pieces of salmon fillet , cut in half crosswise

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large romaine lettuce leaves


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon water


Input: 1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon kosher salt , plus more to taste

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

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Input: 1 teaspoon olive oil


Input: 1 cup thinly sliced shiitake mushrooms

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

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Input: Lemon grass, chili and mint steaming liquid (see recipe)

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

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

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


Input: Freshly ground pepper to taste

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


Input: 2 cups cooked white rice


Input: 2 boneless, skinless chicken breasts (about 8 ounces each), split

2 boneless , skinless chicken breasts ( about 8 ounces each ) , split

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

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


Input: 2 tablespoons water


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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

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Input: 3 large cloves garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons grated lemon zest


Input: 3 tablespoons fresh lemon juice


Input: 1 cup fresh mint leaves


Input: 1/2 bunch fresh mint, with stems

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

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Input: 3 cups water


Input: 1 cup fresh basil leaves


Input: 1 cup fresh cilantro leaves


Input: 1 cup heavy cream


Input: 1/8 teaspoon vanilla extract


Input: 1 cup coarsely chopped pecans or black walnuts, optional

1 cup coarsely chopped pecans or black walnuts , optional

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: 3 stalks fresh lemon grass, coarsely chopped

3 stalks fresh lemon grass , coarsely chopped

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

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Input: 3/4 cup unbleached flour


Input: 1/4 cup firmly packed light brown sugar

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

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Input: 1/4 cup sugar


Input: 1/4 cup cornstarch


Input: 1/4 teaspoon salt


Input: 8 tablespoons (1 stick) cold, unsalted butter, diced into 1/2-inch cubes

8 tablespoons ( 1 stick ) cold , unsalted butter , diced into 1/2-inch cubes

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

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


Input: 1 1/4 cups chicken broth


Input: 2/3 cup dry white wine


Input: 2 fennel bulbs, trimmed, quartered, and cut into very thin slices

2 fennel bulbs , trimmed , quartered , and cut into very thin slices

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

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Input: 1 large jalapeno, cut across into thin slices

1 large jalapeno , cut across into thin slices

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

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Input: 1/2 teaspoon ground ginger


Input: 1 teaspoon ground nutmeg


Input: Pinch salt


Input: 1 teaspoon ground cinnamon


Input: 4 egg yolks, from large eggs

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

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Input: 2/3 cup firmly packed light brown sugar

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

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Input: 1 cup milk


Input: 2 large sweet potatoes, scrubbed

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

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Input: 1/4 cup good-quality, cold, lightly salted, smooth peanut butter

1/4 cup good-quality , cold , lightly salted , smooth peanut butter

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

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Input: 1/2 teaspoon vanilla extract


Input: 2 teaspoons cornstarch


Input: Salt, freshly ground pepper


Input: 2 teaspoons vegetable oil


Input: 4 center-cut loin pork chops, 1 inch thick

4 center-cut loin pork chops , 1 inch thick

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

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Input: 4 to 8 cloves garlic, peeled and slivered

4 to 8 cloves garlic , peeled and slivered

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

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Input: 1 large egg


Input: 1/2 cup buttermilk


Input: Oil or drippings for the pan

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

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Input: 1/2 teaspoon baking powder


Input: 1 teaspoon vegetable oil


Input: 2 teaspoons red wine vinegar


Input: Pinch salt


Input: Freshly ground pepper, to taste

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

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Input: 1/2 cup chopped walnuts, lightly toasted

1/2 cup chopped walnuts , lightly toasted

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

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Input: 1/3 cup cornmeal, preferably stone-ground

1/3 cup cornmeal , preferably stone-ground

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Input: 2/3 cup all-purpose flour


Input: 1/2 teaspoon sugar


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 2 tablespoons walnut oil


Input: 1 pound fresh mustard greens (or substitute collards or turnip greens), washed and drained

1 pound fresh mustard greens ( or substitute collards or turnip greens ) , washed and drained

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

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Input: Salt, freshly ground pepper to taste

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

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Input: 1/2 cup light olive oil


Input: 1/4 cup unseasoned Japanese rice wine vinegar (see note)

1/4 cup unseasoned Japanese rice wine vinegar ( see note )

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

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Input: 4 tablespoons butter


Input: Syrup, preserves, confectioners' sugar or cinnamon sugar

Syrup , preserves , confectioners' sugar or cinnamon sugar

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

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Input: 8 cups mesclun (choose a variety of tender young greens, herbs and flowers like purslane, pokeweed, dandelion, watercress, mustard greens, chickweed, creeping thyme, clover flowers, chicory flowers, chervil and the tiny, inner leaves of bibb lettuce heads

8 cups mesclun ( choose a variety of tender young greens , herbs and flowers like purslane , pokeweed , dandelion , watercress , mustard greens , chickweed , creeping thyme , clover flowers , chicory flowers , chervil and the tiny , inner leaves of bibb lettuce heads

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Input: Pinch of nutmeg


Input: 3 eggs


Input: 1/2 cup flour


Input: 1/2 cup milk


Input: 1 tablespoon sugar


Input: Sour cream and sturgeon, salmon or golden caviar

Sour cream and sturgeon , salmon or golden caviar

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

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Input: 6 tablespoons butter, melted


Input: 3 eggs, lightly beaten


Input: Butter for frying


Input: 2 cups warm milk


Input: 1/2 teaspoon salt


Input: 1 package active dry yeast


Input: 1 tablespoon sugar


Input: 1 cup all-purpose flour


Input: 1 cup buckwheat flour


Input: Confectioners' sugar (optional)

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Input: 1 cup fruit perserves


Input: 2 eggs


Input: 1 cup milk


Input: 2 tablespoons clarified butter


Input: Pinch of salt


Input: 3/4 cup sifted flour


Input: 2 tablespoons minced Italian parsley


Input: Salt and freshly ground black pepper to taste

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

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Input: 2 cups mushroom ragout (see recipe)

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

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Input: 4 6-7 ounce cod fillets


Input: 6 tablespoons paprika


Input: 2 cups mushroom broth (see recipe)

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

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Input: 1 teaspoon dried hot red-pepper flakes

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

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Input: 6 tablespoons flour


Input: 1/2 pound cured ham, diced

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

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Input: 1 pound Spanish sausages (chorizos), cut into one-quarter-inch rounds

1 pound Spanish sausages ( chorizos ) , cut into one-quarter-inch rounds

B-QTY B-UNIT 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: Salt to taste, if desired

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

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Input: 6 tablespoons olive oil


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 teaspoon dried thyme


Input: 10 peppercorns, lightly crushed


Input: 5 tablespoons finely minced garlic


Input: 6 bay leaves


Input: 10 sprigs parsley, tied into a bundle

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

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Input: 3 large tomatoes, about two and one-quarter pounds, cut into one-inch cubes, about six cups

3 large tomatoes , about two and one-quarter pounds , cut into one-inch cubes , about six cups

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

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Input: 2 cups dry white wine


Input: 6 cups finely chopped onions


Input: 12 cups water


Input: 6 pounds fresh beef tripe, trimmed of all fat

6 pounds fresh beef tripe , trimmed of all fat

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

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Input: 3 pigs' feet, each about three-quarter pounds and split in half lengthwise

3 pigs' feet , each about three-quarter pounds and split in half lengthwise

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

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Input: 1 cup freshly grated Parmesan cheese

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

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Input: 2 tablespoons butter


Input: 1 cup fresh or canned chicken broth

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

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Input: 2 teaspoons finely chopped rosemary


Input: 2 large, red ripe tomatoes, about one and one-quarter pounds, peeled and chopped, about three cups, or use an equal volume of chopped, canned imported tomatoes

2 large , red ripe tomatoes , about one and one-quarter pounds , peeled and chopped , about three cups , or use an equal volume of chopped , canned imported tomatoes

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Input: 1/2 cup finely chopped fresh basil or one tablespoon dried

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Input: 1 cup finely chopped onions


Input: 3/4 cup finely diced celery


Input: 3/4 cup finely diced carrot


Input: 2 tablespoons finely minced garlic


Input: 1/2 cup olive oil


Input: 12 peppercorns, crushed


Input: Salt to taste, if desired

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

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Input: 6 sprigs parsley, tied into a bundle

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Input: 4 carrots, trimmed and scraped

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

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Input: 12 cups water


Input: 1 onion, about one pound, peeled

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

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Input: 2 ribs celery, trimmed and left whole

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Input: 1 calf's foot, cut into two-inch pieces, about one and one-half pounds

1 calf's foot , cut into two-inch pieces , about one and one-half pounds

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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Calvados


Input: 6 pounds fresh beef tripe, trimmed of all fat

6 pounds fresh beef tripe , trimmed of all fat

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

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Input: 2 cups water


Input: 2 cups dry white wine


Input: 2 cups coarsely chopped onions


Input: 2 cups coarsely chopped leeks


Input: 1 cup finely chopped celery


Input: 4 cloves garlic, left whole

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

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Input: 2 bay leaves


Input: 1 teaspoon dried thyme


Input: 2 whole cloves


Input: 6 sprigs parsley


Input: 1 teaspoon crushed peppercorns


Input: 4 whole carrots, trimmed and scraped

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Input: 9 cups fresh or canned chicken broth

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

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Input: 1 calf's foot, about one and one-half pounds, cut into two-inch pieces

1 calf's foot , about one and one-half pounds , cut into two-inch pieces

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 1/2 cups chopped pitted prunes


Input: 1 tablespoon grated orange zest


Input: 6 pounds fresh beef tripe, trimmed of all fat and cut into two-inch squares, about 12 cups

6 pounds fresh beef tripe , trimmed of all fat and cut into two-inch squares , about 12 cups

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

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Input: 1/2 teaspoon salt


Input: 1/2 cup honey


Input: 2 large eggs


Input: 3/4 cup dark porter or stout

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Input: 1 tablespoon cocoa


Input: 1/2 teaspoon ground cinnamon


Input: 1 teaspoon baking powder


Input: 1/4 teaspoon baking soda


Input: 1 tablespoon Dijon mustard


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 chopped fresh parsley


Input: 1/2 cup (1 stick) unsalted butter

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Input: 1 1/2 cups cake flour, plus flour for dusting the pan

1$1/2 cups cake flour , plus flour for dusting the pan

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

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Input: 2 tablespoons balsamic vinegar


Input: 6 whole cloves


Input: 2 bay leaves


Input: 1/2 cup amber beer or pale ale

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Input: 6 pieces veal shank, cut 2 inches thick, 10 to 12 ounces each

6 pieces veal shank , cut 2 inches thick , 10 to 12 ounces each

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

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Input: 4 large cloves garlic


Input: 2 cups very thinly sliced fennel

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

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Input: 3 cups very thinly sliced onions

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

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Input: 1 cup thinly sliced carrots


Input: 2 tablespoons butter or vegetable oil

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

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Input: 1 loaf French or Italian bread, thinly sliced and toasted in the oven

1 loaf French or Italian bread , thinly sliced and toasted in the oven

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

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Input: 2 tablespoons parsley to garnish


Input: 1 tablespoon olive oil


Input: Half cup water


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 egg whites


Input: 6 ounces crumbled goat's cheese


Input: 1 teaspoon thyme


Input: 1 3 1/2- to 4-pound chicken

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


Input: 1 lemon, cut in half

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

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Input: 1 head garlic, separated


Input: 1/4 cup melted butter


Input: 4 egg yolks


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: Bay leaf


Input: Herb bouquet


Input: 1 cup heavy cream


Input: 1 cup half and half


Input: 4 tablespoons butter


Input: 3 tablespoons flour


Input: Lemon shells (recipe above)

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Input: 2 tablespoons cognac (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup extra-virgin olive oil


Input: 2 tablespoons grated lemon zest


Input: 1/2 cup fresh lemon juice


Input: 1/4 teaspoon chopped fresh thyme


Input: 1/2 cup capers, drained


Input: 1 tablespoon green peppercorns in brine, drained and chopped

1 tablespoon green peppercorns in brine , drained and chopped

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Input: 16-ounce can good-quality canned tuna in oil, drained

16-ounce can good-quality canned tuna in oil , drained

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

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Input: 4 Meyer or other lemons, rinsed

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

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Input: 2 teaspoons sugar


Input: Sea salt and ground pepper

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


Input: 2 cups Greek or Moroccan dry-cured olives, pitted

2 cups Greek or Moroccan dry-cured olives , pitted

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Input: 3 cloves garlic, chopped


Input: 3 lemons, ends trimmed and discarded, sliced paper thin, seeds removed

3 lemons , ends trimmed and discarded , sliced paper thin , seeds removed

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Input: 6 ounces anchovy filets, drained and patted dry

6 ounces anchovy filets , drained and patted dry

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Input: 6 ounces good-quality salmon caviar


Input: 1/2 cup crème fraîche


Input: Extra-virgin olive oil


Input: Freshly ground black pepper


Input: Chopped chives


Input: 12 ounces prepared pizza dough


Input: 8 chilled cooked shrimp


Input: Juice of one lemon


Input: 2 chilled cooked lobster tails


Input: 5 red, yellow or green peppers, cut in julienne strips

5 red , yellow or green peppers , cut in julienne strips

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Input: 1 quart bottled tomato juice


Input: 1 jalapeño pepper, seeded and minced

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

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Input: 3 pounds tomatoes, diced


Input: 4 to 5 Kirby cucumbers with seeds, diced

4 to 5 Kirby cucumbers with seeds , diced

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Input: 2 medium red bell peppers, diced

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

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Input: 1 medium red onion, diced

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

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Input: 1 large garlic clove


Input: Kosher salt and ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup instant polenta


Input: Freshly ground black pepper to taste

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

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Input: 6 tablespoons dry white wine


Input: 6 canned or fresh plum tomatoes, diced

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

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Input: 1 1/2 pounds onions, diced


Input: 2 tablespoons olive oil


Input: 1 lemon, quartered (optional)

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Input: 2 tablespoons olive oil


Input: 1/3 cup flour


Input: Freshly ground black pepper to taste

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

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Input: 1 1/2 pounds boneless, skinless chicken breasts, or 4 thick veal chops

1$1/2 pounds boneless , skinless chicken breasts , or 4 thick veal chops

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

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Input: 1/3 cup finely grated parmigiano reggiano

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

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Input: 1/2 cup dry bread crumbs


Input: 2 egg whites


Input: 1 1/2 pounds salmon fillets


Input: 2 tablespoons fresh lime juice


Input: 2 tablespoons minced cilantro leaves


Input: 3 tablespoons seasoned rice-wine vinegar, or regular rice vinegar with a pinch of sugar

3 tablespoons seasoned rice-wine vinegar , or regular rice vinegar with a pinch of sugar

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Input: 2 1/2 cups fresh corn kernels and juice, cut and scraped from about 3 medium ears

2$1/2 cups fresh corn kernels and juice , cut and scraped from about 3 medium ears

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Input: 3 garlic cloves, peeled and finely chopped

3 garlic cloves , peeled and finely chopped

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Input: 1 large green onion, trimmed and sliced thinly (including the green)

1 large green onion , trimmed and sliced thinly ( including the green )

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

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


Input: 1/2 cup tangy corn relish (recipe follows)

1/2 cup tangy corn relish ( recipe follows )

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Input: 1/2 cup coarsely chopped watercress leaves

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

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Input: 1 tablespoon olive oil


Input: 1/4 cup finely diced sweet red pepper

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Input: 1/4 cup finely diced green bell pepper

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

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Input: 1 medium-size jalapeno chili, seeds and ribs removed

1 medium-size jalapeno chili , seeds and ribs removed

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

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Input: 1/2 pound thinly sliced smoked turkey breast

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

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Input: Salt to taste


Input: 4 5-inch-square slices multigrain sandwich bread

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

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Input: 1 small ripe Haas avocado

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


Input: 1/2 cup granulated sugar


Input: 3/4 cup dark rum


Input: 8 thin lemon or orange slices

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

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Input: Cloves (optional)


Input: 3 ounces carrot juice


Input: 3 ounces apple juice


Input: Thin slice of ginger root


Input: 6 ounces apple cider


Input: 1 1/2 ounces bourbon


Input: 1 thin lemon slice


Input: Cinnamon to taste


Input: Cinnamon stick (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Juice of 2 medium-size oranges


Input: 2 cups fresh-squeezed lemon juice


Input: 1 1/2 ounces cachaca (Brazilian cane liquor)

1$1/2 ounces cachaca ( Brazilian cane liquor )

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Input: 4 cups water


Input: 6 ice cubes


Input: 6 red grapes


Input: 1 teaspoon sugar


Input: 6 green grapes


Input: 1 small piece candied orange peel

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Input: 1 cinnamon stick


Input: 1 long strip lemon zest


Input: 1 long strip orange zest


Input: 1 clove


Input: 2 ounces heavy cream, whipped enough to float, but not stiff

2 ounces heavy cream , whipped enough to float , but not stiff

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

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


Input: 1 pinch dark-brown sugar


Input: 4 to 5 ounces hot coffee

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

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Input: 1 piece lemon rind


Input: 1 ounce Cognac


Input: Dash bitters


Input: 1/2 ounce Armagnac


Input: 1 small prune


Input: 1 1/4 ounces Irish whisky


Input: 1 1/4 ounces Irish Mist


Input: Dash lemon juice


Input: 3 1/2 ounces Jurancon or other dry white wine

3$1/2 ounces Jurancon or other dry white wine

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 ounce white creme de cacao

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 ounce creme de banane


Input: 1/2 ounce bourbon


Input: 1/2 ounce Southern Comfort


Input: 1 maraschino cherry


Input: 1 dash orange juice


Input: 1 dash Cointreau


Input: 1 dash gin


Input: 1 1/2 ounces grappa


Input: 3 1/2 ounces orange juice


Input: 2 to 3 drops Campari


Input: 1 1/2 ounces dark rum


Input: 1/2 ounce lemon juice


Input: 2 ounces orange juice


Input: 2 ounces heavy cream


Input: 2 ounces Southern Comfort


Input: 1 drop grenadine (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces pineapple juice


Input: 1 ounce lemon juice


Input: 1 ounce orgeat syrup


Input: 3 ounces water


Input: 2 ounces gin (omit for nonalcoholic drink)

2 ounces gin ( omit for nonalcoholic drink )

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 ounces honey


Input: 6 ounces condensed milk


Input: 16 ounces creamy peanut butter


Input: 6 to 8 ice cubes

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


Input: 1 cinnamon stick


Input: 4 ounces peanut-butter syrup (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 ounces cachaca (Brazilian cane liquor)

1$1/2 ounces cachaca ( Brazilian cane liquor )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

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Input: 1/2 teaspoon dried hot red pepper flakes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces strong hot assam tea

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon brown sugar


Input: 1 ounce Calvados


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: 2 tablespoons parsley chopped fine


Input: 1 egg, lightly beaten


Input: 1/4 cup prosciutto chopped fine


Input: Pinch freshly grated nutmeg


Input: 4 cups imported canned tomatoes


Input: 1/4 cup olive oil


Input: 1 teaspoon garlic minced fine


Input: 1/2 cup onion chopped fine


Input: 1 cup chopped cooked pork or stewed beef

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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: 1/4 cup tomato paste


Input: 1/4 cup parsley chopped fine


Input: 1/2 cup mozzarella cheese diced fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups (1 pound) ricotta cheese

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: 1 cup beef broth


Input: 2 tablespoons chopped fresh basil or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh basil chopped fine or half the amount dried

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups imported canned Italian plum tomatoes

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup heavy cream


Input: 1/2 teaspoon rosemary


Input: 1/8 teaspoon freshly grated nutmeg


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: Generous grinding of black pepper

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


Input: 3 tablespoons tomato paste


Input: 1 cup dry white wine


Input: 1/2 cup carrot diced fine


Input: 1/2 pound beef ground fine


Input: 1/2 pound pork ground fine


Input: 2 chicken livers, chopped fine, about 1/3 cup

2 chicken livers , chopped fine , about 1/3 cup

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 peppercorns


Input: 2 tablespoons butter


Input: 2 tablespoons olive oil


Input: 1/4 cup (2 ounces) bulk sausage

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: 1/2 cup onion chopped fine


Input: 1/3 cup celery diced fine


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 small sprig thyme or 1/2 teaspoon dried

B-QTY O 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 bay leaf


Input: 1 small rib of celery, chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, quartered

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


Input: Water to cover


Input: 2 whole, skinless, boneless chicken breasts, about 1 pound

2 whole , skinless , boneless chicken breasts , about 1 pound

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

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

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


Input: 1/4 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 1/2 cups Bolognese sauce (see recipe)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Package of 8 manicotti shells


Input: 3 cups ricotta cheese stuffing (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups ricotta cheese stuffing (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups Bolognese sauce or cooked meat and tomato sauce (see recipe)

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

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

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


Input: 2 eggs, lightly beaten


Input: 6 tablespoons heavy cream


Input: 4 cups Bolognese sauce or cooked meat and tomato sauce (see recipes)

4 cups Bolognese sauce or cooked meat and tomato sauce ( see recipes )

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

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

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


Input: 18 jumbo shells


Input: 8 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly grated nutmeg


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 teaspoon finely minced garlic


Input: Freshly ground pepper to taste

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


Input: 18 jumbo shells


Input: 2 cups cooked cubed chicken breasts or use 2 cups cooked pork or stewed beef

B-QTY B-UNIT O I-COMMENT B-NAME I-NAME O I-COMMENT B-QTY B-UNIT 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: 1/2 pound spinach, picked over to remove tough stems, rinsed and drained

1/2 pound spinach , picked over to remove tough stems , rinsed and drained

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

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

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


Input: 1 egg yolk


Input: 1/2 teaspoon finely minced garlic


Input: 1 tablespoon red wine vinegar


Input: 2 tablespoons dry white vermouth


Input: Dash of Tabasco sauce


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

O 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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 pounds fully cooked tongue


Input: 1 tablespoon imported mustard


Input: 4 sprigs fresh parsley


Input: 1 bay leaf


Input: 1/4 teaspoon dried thyme


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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups water


Input: 1 pound lentils


Input: 1 cup chopped canned tomatoes with tomato paste (or use 3/4 cup canned imported tomatoes plus 1/4 cup tomato paste)

1 cup chopped canned tomatoes with tomato paste ( or use 3/4 cup canned imported tomatoes plus 1/4 cup tomato paste )

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

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

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


Input: 1/2 teaspoon salt


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: 5 ounces mozzarella cheese, grated (1 1/2 cups)

5 ounces mozzarella cheese , grated ( 1$1/2 cups )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 plum tomatoes, seeded and cut into 1/4-inch pieces (1 cup)

2 plum tomatoes , seeded and cut into 1/4-inch pieces ( 1 cup )

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

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


Input: 2 tablespoons drained capers, if desired

2 tablespoons drained capers , if desired

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: 4 scallions, trimmed and chopped ( 1/2 cup)

4 scallions , trimmed and chopped ( 1/2 cup )

B-QTY B-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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped onion, washed in a sieve under cool water and drained

1/2 cup chopped onion , washed in a sieve under cool water and drained

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 I-COMMENT

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


Input: 1/4 pound cooked ham, cut into very small cubes, about 1/4 cup

1/4 pound cooked ham , cut into very small cubes , about 1/4 cup

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

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


Input: 1 cup finely chopped onion


Input: 1 tablespoon finely minced garlic


Input: 5 tablespoons butter


Input: Sprigs of herbs (basil, sage, savory or mint) for decoration, if desired Cookies, if desired

Sprigs of herbs ( basil , sage , savory or mint ) for decoration , if desired Cookies , if desired

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

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

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

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


Input: 3 cups ripe strawberries


Input: 1 cup Beaujolais or another light, fruity red wine

1 cup Beaujolais or another light , fruity red wine

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NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup seedless raspberry jam


Input: 24 small red potatoes (about 2 pounds)

24 small red potatoes ( about 2 pounds )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 salmon fillet steaks, with all bones, sinews and skin removed (5 ounces each when cleaned), each 1 1/4 to 1 1/2 inches thick

6 salmon fillet steaks , with all bones , sinews and skin removed ( 5 ounces each when cleaned ) , each 1$1/4 to 1$1/2 inches thick

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

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


Input: 3 tablespoons lemon juice


Input: 4 cups water


Input: 1 teaspoon salt


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 tablespoons virgin olive oil


Input: 3 large cloves garlic, peeled, crushed and chopped (2 tablespoons)

3 large cloves garlic , peeled , crushed and chopped ( 2 tablespoons )

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


Input: 1/2 cup coarsely chopped fresh flat-leaf parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, about 6 ounces, peeled and chopped (1 cup)

1 onion , about 6 ounces , peeled and chopped ( 1 cup )

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

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


Input: 12 ounces broccoli rabe (bitter broccoli)

12 ounces broccoli rabe ( bitter broccoli )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons peanut oil


Input: 6 quarts water


Input: 6 ounces fresh Chinese egg noodles or very, very thin fresh American noodles like angel hair

6 ounces fresh Chinese egg noodles or very , very thin fresh American noodles like angel hair

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

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

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


Input: 6 large eggs


Input: 2 to 3 tablespoons hoisin sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon balsamic vinegar


Input: 1 teaspoon sweet mustard


Input: 8 ounces bean curd


Input: 2 pounds whole broccoli or 1 pound broccoli florets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic or 1 teaspoon minced garlic in oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup chicken stock or broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cornstarch


Input: 4 ounces lean ground pork


Input: 1 to 2 teaspoons hot chili-garlic paste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons shredded fresh ginger


Input: 1 tablespoon corn, safflower or canola oil

1 tablespoon corn , safflower or canola oil

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 cups heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Whole strawberries for garnish


Input: 1/2 cup bulgur


Input: 1 cup no-salt-added chicken stock or broth

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

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Input: 1/4 cup Marsala wine


Input: 1 large orange


Input: 10 ounces salmon fillet


Input: 1 lemon


Input: 1/4 teaspoon salt


Input: 3 tablespoons cherry-flavored liqueur


Input: 1/4 cup cold water


Input: 1/2 cup sugar


Input: 2 envelopes unflavored gelatin


Input: Juice of 3 oranges


Input: 1/2 cup orange liqueur


Input: 1 quart strawberries, hulled


Input: 3 pints strawberries, hulled and cleaned

3 pints strawberries , hulled and cleaned

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 3 lemons


Input: 2 cups sugar


Input: 10 ounces brussels sprouts


Input: 1 teaspoon herbes de Provence


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 large apple


Input: 4 ounces shiitake, cremini, portobello or ordinary white mushrooms

4 ounces shiitake , cremini , portobello or ordinary white mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup hazelnut oil


Input: 1/4 cup toasted hazelnuts


Input: 2 tablespoons duck cracklings (optional)

2 tablespoons duck cracklings ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: 2 duck breasts


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rosemary leaves


Input: 4 carrots


Input: 1 cup chicken stock


Input: 4 ears corn


Input: 2 cups milk


Input: 2 teaspoons butter, more or less

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: Salt


Input: 2 eggs


Input: 1 egg yolk


Input: 1 teaspoon chili powder, preferably ancho

1 teaspoon chili powder , preferably ancho

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch cayenne


Input: 1/4 ounce dark purple grape juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 ounce grappa (Café Gray uses Nonino Merlot grappa)

1/4 ounce grappa ( Café Gray uses Nonino Merlot grappa )

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 1/2 ounces Vouvray Foreau, sparkling white wine or Champagne

4$1/2 ounces Vouvray Foreau , sparkling white wine or Champagne

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NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Small bunch Champagne grapes


Input: 1 tablespoon superfine sugar


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 )

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Input: 1 teaspoon olive oil


Input: 1 tablespoon Madeira or dry sherry

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Input: 8 slices French bread for croutons

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Input: 1 tablespoon chopped parsley


Input: 1 small head frisee (also called curly endive)

1 small head frisee ( also called curly endive )

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Input: 1 to 2 tablespoons fresh lemon juice (or to taste)

1 to 2 tablespoons fresh lemon juice ( or to taste )

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Input: 2 duck legs


Input: 1 duck liver


Input: Coarse salt and freshly ground pepper to taste

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Input: Coarse salt and freshly ground pepper

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Input: 1 tablespoon fresh rosemary leaves


Input: 1 small red onion, sliced

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Input: 1/4 green cabbage, cut in thick slices

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Input: 1 tablespoon balsamic vinegar


Input: 2 ripe tomatoes peeled, seeded and chopped

2 ripe tomatoes peeled , seeded and chopped

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Input: 1 tablespoon butter


Input: 1/2 cup sugar


Input: 3 tablespoons water


Input: 1/2 cup dry red wine


Input: Mint sprigs


Input: 2 duck legs


Input: 12 blood oranges


Input: Salt and freshly ground black pepper

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Input: 1/3 cup extra-virgin olive oil


Input: 4 scallions


Input: 1/4 cup white wine vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 large bulb fennel


Input: 2 bunches watercress, well rinsed and dried

2 bunches watercress , well rinsed and dried

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Input: 1 cup homemade or commercial mayonnaise

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Input: 1 tablespoon strong mustard


Input: Lemon wedges


Input: 3 tablespoons butter or vegetable oil

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Input: Salt and cayenne pepper to taste

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Input: 4 tablespoons cider vinegar


Input: 1/4 cup water


Input: 18 smelts, cleaned, gutted and headless

18 smelts , cleaned , gutted and headless

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Input: 1 cup skim milk


Input: 1 cup stone-ground yellow cornmeal


Input: 1 1/2 tablespoons sugar


Input: 1/4 cup finely chopped onion


Input: 1 teaspoon dill seed


Input: 3 eggs


Input: 1 teaspoon vanilla extract


Input: 2 cups all-purpose flour, plus additional for pan

2 cups all-purpose flour , plus additional for pan

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Input: 1/2 teaspoon baking soda


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 3/4 cup sour cream


Input: 2 cups fresh raspberries


Input: 1/2 cup canned or frozen corn kernels

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Input: 1/4 cup finely chopped red bell pepper

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Input: 1/2 jalapeno pepper, seeded and minced

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Input: 1 1/4 cups sugar


Input: 1 1/2 teaspoons grated lemon zest


Input: Salt and pepper to taste

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Input: 1/2 cup unsalted butter, at room temperature, plus additional for greasing pan

1/2 cup unsalted butter , at room temperature , plus additional for greasing pan

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Input: 8 rib lamb chops, bones scraped of fat

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Input: 2 medium fennel bulbs, tops removed and finely chopped, bulbs very finely shaved

2 medium fennel bulbs , tops removed and finely chopped , bulbs very finely shaved

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Input: 1 cup white wine


Input: 1/4 cup olive oil


Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

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Input: 1/2 teaspoon freshly ground black pepper, plus more to taste

1/2 teaspoon freshly ground black pepper , plus more to taste

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Input: 2 tablespoons pitted and chopped Nyons olives

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

2 cups chicken broth , homemade or low-sodium canned

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Input: 1 tablespoon lemon juice


Input: 1 tablespoon drained capers


Input: 1 cup white wine


Input: 1 tablespoon olive oil


Input: 2 shallots, peeled and minced

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Input: Freshly ground pepper to taste

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