Input: 1/3 small yellow plantain, peeled and chopped (about 1 cup)

1/3 small yellow plantain , peeled and chopped ( about 1 cup )

O 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 3 medium ripe tomatoes, coarsely chopped

3 medium ripe tomatoes , coarsely chopped

B-QTY B-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: 1 small onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup lard or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cloves, or 1/8 teaspoon ground cloves

5 cloves , or 1/8 teaspoon ground cloves

B-QTY B-NAME O B-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: 4 dried ancho chiles, tops and seeds removed

4 dried ancho chiles , tops and seeds removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 dried guajillo chiles, tops and seeds removed

4 dried guajillo chiles , tops and seeds removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-inch piece canela, or 2 teaspoons ground Ceylon cinnamon

1 2-inch piece canela , or 2 teaspoons ground Ceylon cinnamon

B-QTY B-COMMENT B-UNIT 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 YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bay leaves


Input: 2 teaspoons salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 thick slice day-old challah or brioche,

1 thick slice day-old challah or brioche ,

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon whole black peppercorns, bruised plus 5 whole black peppercorns

1 teaspoon whole black peppercorns , bruised plus 5 whole black peppercorns

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

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

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


Input: 1 head garlic, unpeeled, halved crosswise, plus 6 garlic cloves, minced

1 head garlic , unpeeled , halved crosswise , plus 6 garlic cloves , minced

B-QTY B-UNIT B-NAME O I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT B-NAME B-COMMENT O 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 pounds pork butt, bone in, trimmed of most but not all fat

3 pounds pork butt , bone in , trimmed of most but not all fat

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

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


Input: Lemon juice to taste (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch of ground cinnamon


Input: 3/4 pint fresh raspberries


Input: 8 ripe white peaches


Input: 4 black peppercorns


Input: 3 strips orange peel


Input: 2 cups water


Input: 2 cups dry white wine


Input: 1 cup sugar


Input: 1 vanilla pod


Input: 1 1/2 cups cabernet sauvignon wine


Input: 1 1/2 cups seltzer


Input: 1/2 cup sugar


Input: 2 strips lemon peel


Input: 6 bay leaves


Input: 1/2 bottle red wine such as Cote du Rhone or pinot noir

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

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

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


Input: 2 to 3 tablespoons honey


Input: 6 ripe peaches


Input: 1 orange


Input: 1/2 lemon


Input: 8 ripe peaches (white if possible)

B-QTY B-COMMENT B-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: 1 egg, lightly beaten


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 corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable 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: 1 onion, peeled and cut in half or quartered

1 onion , peeled and cut in half or quartered

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup port


Input: Peel of 1/2 lemon


Input: 1 vanilla bean


Input: 1 teaspoon chopped dried thyme


Input: 1 pound ground lamb


Input: 1/2 cup finely chopped parsley


Input: 1 teaspoon finely minced garlic


Input: 1/4 pound mushrooms, finely chopped, about 1 1/2 cups

1/4 pound mushrooms , finely chopped , about 1$1/2 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 breasts of lamb, each about 2 1/4 pounds, with a pocket for stuffing

2 breasts of lamb , each about 2$1/4 pounds , with a pocket for stuffing

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


Input: 3 tablespoons butter


Input: 1 cup finely chopped onion


Input: Freshly ground pepper to taste

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


Input: 3/4 cup finely chopped parsley, approximately

3/4 cup finely chopped parsley , approximately

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chopped onions


Input: 1 tablespoon finely minced garlic


Input: 2 cups diced leeks


Input: 1 cup finely diced rutabaga or white turnips

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: 2 cups finely diced celery


Input: 4 pounds meaty neck bones of lamb, cut into two-to three-inch pieces

4 pounds meaty neck bones of lamb , cut into two-to three-inch pieces

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

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


Input: 2 cups finely diced carrots


Input: 1/2 cup barley


Input: 20 peppercorns, crushed


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: 20 cups water


Input: 2 tablespoons butter


Input: 2 cups fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour


Input: 1 egg, lightly beaten


Input: 1 1/2 tablespoons water


Input: 8 loin lamb chops, well trimmed of most fat

8 loin lamb chops , well trimmed of most fat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 3 1/2 tablespoons corn, peanut or vegetable oil

3$1/2 tablespoons corn , peanut or vegetable 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: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 teaspoons vanilla and/or grated zest of half a lemon

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 boneless breasts of lamb, about 1 1/2 pounds boned weight (about 2 pounds before boning)

2 boneless breasts of lamb , about 1$1/2 pounds boned weight ( about 2 pounds before boning )

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

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

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


Input: 1 cup sliced fresh strawberries or raspberries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups heavy cream


Input: 1-3 4/10-ounce box instant vanilla pudding, prepared according to directions on box

1-3$4/10-ounce box instant vanilla pudding , prepared according to directions on box

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

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

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


Input: 1/2 cup milk


Input: 16 ounces frozen strawberries or raspberries in syrup, defrosted

16 ounces frozen strawberries or raspberries in syrup , defrosted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 4 tablespoons butter, melted and cooled

4 tablespoons butter , melted and cooled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups all-purpose flour


Input: Nonstick spray for cake pan

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


Input: 2 large eggs


Input: 2 tablespoons Worcestershire sauce


Input: 3 star anise


Input: 1 tablespoon light brown sugar


Input: 2 cups beef stock or canned beef broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil, or more as needed

2 tablespoons vegetable oil , or more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch ground cloves


Input: 1 1/2 cups red wine


Input: 2 1/2 pounds chuck steak in 2-inch cubes

2$1/2 pounds chuck steak in 2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup flour


Input: 1/2 cup fresh parsley


Input: 2 large leeks, white and light-green parts only, roughly chopped

2 large leeks , white and light-green parts only , roughly chopped

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

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

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


Input: 3 medium carrots, peeled and roughly chopped

3 medium carrots , peeled and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large onions, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped cilantro


Input: 2 slices bacon, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon honey


Input: 2 tablespoons vegetable oil


Input: 1 cup coarsely grated Cheddar cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sour cream


Input: 1 cup butter milk


Input: 2 large eggs


Input: 3 teaspoons baking powder


Input: 1 teaspoon ground cinnamon


Input: 2 cups cornmeal


Input: 2 tablespoons flour


Input: 1 tablespoon unsweetened cocoa powder


Input: 1 teaspoon salt


Input: 1/4 cup tomato paste


Input: 1/4 cup ketchup


Input: 3 cups canned chopped tomatoes


Input: 3 1/2 cups drained canned kidney beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups red lentils


Input: 3 cardamom pods, lightly crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 3 cups red bell peppers (about 2 large peppers), finely diced

3 cups red bell peppers ( about 2 large peppers ) , finely diced

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

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

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


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 2 teaspoons hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 tablespoons chopped scallions


Input: Freshly ground pepper to taste

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


Input: 4 large Idaho potatoes, about 1 1/2 pounds

4 large Idaho potatoes , about 1$1/2 pounds

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup vegetable oil


Input: 1 tablespoon butter


Input: Salt and freshly ground pepper

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


Input: 1/2 teaspoon finely chopped garlic


Input: 1 tablespoon finely chopped parsley


Input: 1 12-to 18-pound heritage turkey such as a Bronze or Bourbon Red, thawed, with giblets and neck removed

1 12-to 18-pound heritage turkey such as a Bronze or Bourbon Red , thawed , with giblets and neck removed

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

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

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


Input: 3 tablespoons kosher salt


Input: 1 1/2 tablespoons black pepper


Input: 4 tablespoons butter, cut into four pieces

4 tablespoons butter , cut into four pieces

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 medium onion, quartered

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


Input: 2 stalks celery, cut in two or three pieces each

2 stalks celery , cut in two or three pieces each

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 medium apple, halved

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


Input: 8 sprigs fresh thyme


Input: 2 cups turkey broth, water or a mixture of half water and half apple juice

2 cups turkey broth , water or a mixture of half water and half apple juice

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

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

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


Input: 1 tablespoon light soy sauce


Input: 1/2 pound snow peas, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon finely chopped garlic


Input: 1/2 pound carrots, peeled and trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley or any fresh herb

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup fresh or canned chicken broth

O 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 tablespoon butter


Input: 1 tablespoon red-wine vinegar


Input: 3/4 cup ripe plum tomatoes, peeled and cut into small cubes

3/4 cup ripe plum tomatoes , peeled and cut into small cubes

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

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

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


Input: 3 tablespoons mustard seeds


Input: 1/2 pound mushrooms, sliced


Input: 2 tablespoons finely chopped shallots


Input: 1/2 teaspoon finely chopped garlic


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 large sea scallops


Input: 5 chives, thinly sliced


Input: Peel from 4 blood oranges, in quarters, with strings removed and cut lengthwise into 1/4-inch-wide strips

Peel from 4 blood oranges , in quarters , with strings removed and cut lengthwise into 1/4-inch-wide strips

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

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

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


Input: 4 slices turkey breast, about 1/3 pound each

4 slices turkey breast , about 1/3 pound each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: 1 1/2 cups chilled orange curd (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon baking powder


Input: 1 tablespoon confectioners' sugar


Input: 3 eggs, separated


Input: 1/3 cup granulated sugar


Input: 1/2 cup walnuts, finely ground to make 3/4 cup

1/2 cup walnuts , finely ground to make 3/4 cup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 1/4 pound unsalted butter


Input: 1/4 cup granulated sugar


Input: 3 eggs


Input: 1/2 cup raw (turbinado) sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3 blood oranges, peeled


Input: 4 1/2 cups cold water


Input: 4 ounces granulated sugar


Input: Juice of half a lemon


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: 1/4 cup safflower oil


Input: 2 cups plus 2 tablespoons canola oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups freshly squeezed carrot juice (available from juice bars and health food stores)

5 cups freshly squeezed carrot juice ( available from juice bars and health food stores )

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

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


Input: 1/2 teaspoon five-spice powder


Input: 1 star anise


Input: 1 large russet potato, peeled and thinly sliced on a mandoline

1 large russet potato , peeled and thinly sliced on a mandoline

B-QTY 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cocoa


Input: 2 cups well-chilled heavy cream


Input: 1 1/2 teaspoons vanilla extract


Input: 1/4 cup kirsch


Input: 3/4 cup sugar


Input: 1/4 cup water


Input: 3 egg whites, at room temperature

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup pitted dried cherries


Input: 1 1/2 cups flour


Input: 3/4 cup cocoa


Input: 1 teaspoon baking soda


Input: 1 cup pitted dried cherries


Input: 2 tablespoons cherry-flavored liqueur


Input: 2 eggs


Input: 1 cup buttermilk


Input: 1 cup sugar


Input: 8 tablespoons sweet butter, at room temperature

8 tablespoons sweet butter , at room temperature

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped sweet red pepper

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

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Input: 2 tablespoons red wine vinegar


Input: 1/2 tablespoon sugar


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: 8 ounces dried cherries, preferably pitted (see note)

8 ounces dried cherries , preferably pitted ( see note )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup pine nuts


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 cup water


Input: 1 large carrot, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: Coarse salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 cups hot chicken stock

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

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Input: 4 ounces wild rice


Input: 1 large shallot, minced

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


Input: 1/4 cup olive oil


Input: 2 cups arborio rice


Input: 1 cup parsley leaves


Input: 3 tablespoons finely chopped fresh coriander leaves or parsley

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 fresh poblano chilies, peeled and chopped Approximately

3 fresh poblano chilies , peeled and chopped Approximately

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

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Input: 4 cups chicken stock, boiling

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and crushed

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

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Input: 1 small onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon cayenne pepper


Input: 2 1/4 cups Basmati rice


Input: 1/4 teaspoon ground mace


Input: 2 tablespoons butter


Input: 4 black cardamom parts


Input: 2 cups light cream


Input: 1/4 teaspoon cayenne pepper


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 tablespoon unsalted butter


Input: 2 cups milk


Input: 1/2 cup sugar


Input: 1/2 cup molasses


Input: 1/2 cup cornmeal


Input: 4 tablespoons unsalted butter, plus more butter to grease baking dish

4 tablespoons unsalted butter , plus more butter to grease baking dish

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


Input: 2 eggs


Input: 1 teaspoon ground cinnamon


Input: 1/4 teaspoon freshly grated nutmeg


Input: Minced fresh mint or savory for garnish

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

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Input: Pastry for a 1-crust pie

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


Input: 1/2 pound slab bacon, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 eggs, beaten


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 light cream or half-and-half, optional

1/2 cup light cream or half-and-half , optional

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

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Input: 1 tablespoon butter or oil


Input: 1 roasting chicken, 3 to 4 pounds (see note)

1 roasting chicken , 3 to 4 pounds ( see note )

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

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


Input: 1 teaspoon coarse salt, or to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 slices day-old bread


Input: 8 tablespoons unsalted butter, approximately

8 tablespoons unsalted butter , approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup (packed) fresh sage leaves, stems removed

1/4 cup ( packed ) fresh sage leaves , stems removed

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 to 14 fresh shucked oysters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup white wine


Input: 1 tablespoon Worcestershire sauce


Input: 1 pound whole dried peas (split dried green peas may be substituted)

1 pound whole dried peas ( split dried green peas may be substituted )

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

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


Input: 1/3 pound slab bacon, cut in 1/2-inch cubes

1/3 pound slab bacon , cut in 1/2-inch cubes

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

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Input: 2 medium-size carrots, scraped and diced

2 medium-size carrots , scraped and diced

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

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Input: 2 small white turnips, peeled and diced

2 small white turnips , peeled and diced

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

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Input: 1 tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage

1 tablespoon chopped fresh sage , mint or summer savory , or 1 teaspoon dried sage

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

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


Input: Duck liver and giblets, cut small (optional)

Duck liver and giblets , cut small ( optional )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 medium-size onions, peeled and chopped

2 medium-size onions , peeled and chopped

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

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Input: 1 cup sour cream


Input: 1/4 cup Calvados (or more, as desired)

1/4 cup Calvados ( or more , as desired )

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

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Input: Salt and pepper, as desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken stock


Input: 2 teaspoons sage


Input: 1/2 teaspoon thyme


Input: 2 tablespoons butter


Input: 1 large Spanish onion, chopped coarse

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

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Input: 1 tablespoon sugar (or more, as desired)

1 tablespoon sugar ( or more , as desired )

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

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Input: 2 tart apples, peeled, cored and cut into eighths

2 tart apples , peeled , cored and cut into eighths

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

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Input: Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour)

Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour )

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

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

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


Input: 1 large duckling, cut into serving pieces

1 large duckling , cut into serving pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper as desired

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


Input: 1/4 cup tomato puree


Input: 1 cup heavy cream (or more, as desired)

1 cup heavy cream ( or more , as desired )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour)

Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour )

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

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

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


Input: 4 tablespoons butter


Input: 2 or 3 large Spanish onions, slivered

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large Spanish onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 12-ounce package fresh mushrooms, sliced thick

1 12-ounce package fresh mushrooms , sliced thick

B-COMMENT I-COMMENT I-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: 1/2 cup tomato puree


Input: 1/4 cup Cognac


Input: 1 cup red wine


Input: 1 cup chicken (or other) stock

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/2 teaspoon thyme


Input: 1/2 teaspoon savory


Input: 1/2 teaspoon marjoram


Input: 1 bay leaf


Input: 4 large pork chops, at least 1 inch thick

4 large pork chops , at least 1 inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 hard-cooked egg yolk


Input: 2 raw egg yolks


Input: 30 blanched toasted almonds


Input: 1 tablespoon finely chopped parsley


Input: 1 ounce Campari


Input: 1 ounce sweet vermouth (Carpano Antica Formula or Martini & Rossi)

1 ounce sweet vermouth ( Carpano Antica Formula or Martini & Rossi )

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

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

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


Input: 3 ounces gin


Input: Orange slice or lemon twist for garnish

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

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Input: 1 thick chuck steak (about 4 pounds), bone in, or a 2- to 3-pound piece of round steak

1 thick chuck steak ( about 4 pounds ) , bone in , or a 2- to 3-pound piece of round steak

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

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

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

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


Input: 1 clove garlic


Input: 1/4 cup olive oil or bacon fat

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour seasoned with salt and pepper (1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup of flour)

Flour seasoned with salt and pepper ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup of flour )

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

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

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


Input: 3 sprigs fresh parsley


Input: 1 1/2 cups rich chicken broth


Input: 3 whole cloves garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups olive oil


Input: 1 chicken, 3 pounds cleaned weight

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, if desired, and freshly ground pepper to taste

Salt , if desired , and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 4 tablespoons butter plus butter for greasing pan

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup scraped carrot cut into julienne strips 2 inches long

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: 1/2 cup celery rib cut into julienne strips 2 inches long

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped scallions


Input: 2 1/2 cups ice water


Input: 1 tablespoon white vinegar


Input: 1 pound spinach in bulk or 10-ounce package

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup peeled white turnip cut into julienne strips

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: 6 tablespoons heavy cream


Input: 2/3 cup fish stock


Input: Salt, if desired, and freshly ground pepper to taste

Salt , if desired , and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced garlic


Input: 1/2 pound very small shrimp, about 36, peeled and deveined

1/2 pound very small shrimp , about 36 , peeled and deveined

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

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


Input: 1/2 pound skinless, boneless fillet of flounder or sole

1/2 pound skinless , boneless fillet of flounder or sole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 16 littleneck clams


Input: 12 large Boston lettuce leaves


Input: 3/4 cup olive oil


Input: Salt to taste if desired

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


Input: 4 teaspoons finely minced garlic


Input: 1 1/2 cups peeled, seedless white grapes

1$1/2 cups peeled , seedless white grapes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups shelled, blanched almonds, available in cans

1$1/2 cups shelled , blanched almonds , available in cans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup milk


Input: Oil for frying


Input: 3 ripe yellow plantains


Input: Salt to taste


Input: Freshly squeezed lime juice


Input: 1 hot green pepper, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Oil for frying


Input: 3 green plantains, peeled and cut into 1/2-inch rounds

3 green plantains , peeled and cut into 1/2-inch rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 hot green pepper, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon oregano


Input: 1/2 teaspoon white vinegar


Input: 1 sprig each of cilantro and fresh parsley, tied together to make a bouquet garni

1 sprig each of cilantro and fresh parsley , tied together to make a bouquet garni

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

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


Input: Salt to taste


Input: 1 teaspoon tomato paste mixed with 1 teaspoon water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tomatoes, peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 strips bacon, cut into pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped

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


Input: 3 cloves garlic, chopped


Input: 1 green bell pepper, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Salt to taste


Input: 1 pound dried small red beans (do not use kidney beans)

1 pound dried small red beans ( do not use kidney beans )

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

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

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


Input: 1/2 teaspoon salt


Input: 14 cups water


Input: 1 tablespoon olive oil


Input: 3 cups water


Input: About 2 1/2 tablespoons freshly squeezed lime juice

About 2$1/2 tablespoons freshly squeezed lime juice

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

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Input: 1 tablespoon chopped cilantro leaves


Input: 1 cup peeled and chopped tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup raisins


Input: 2 teaspoons drained capers


Input: 1/4 cup olives stuffed with pimentos

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: Salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon oregano


Input: 3 to 4 whole allspice berries (available in most health-food stores)

3 to 4 whole allspice berries ( available in most health-food stores )

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

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

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


Input: 2 cups white rice


Input: White rice


Input: 1 teaspoon cumin powder


Input: 1 pound yautia (also called malanga), peeled and cut into 2- to 3-inch pieces

1 pound yautia ( also called malanga ) , peeled and cut into 2- to 3-inch pieces

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

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


Input: 1 1/2 pounds ground round beef


Input: 3 cloves garlic, chopped


Input: 2 onions, chopped


Input: 1/4 cup olive oil


Input: White rice


Input: About 2 to 3 ripe avocados, sliced

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

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Input: White vinegar to taste


Input: 1 pound batata (white Caribbean sweet potato), peeled and cut into 2- to 3-inch pieces

1 pound batata ( white Caribbean sweet potato ) , peeled and cut into 2- to 3-inch pieces

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

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


Input: 2 green plantains, peeled and cut into 2-inch slices

2 green plantains , peeled and cut into 2-inch slices

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound yuca (cassava), peeled and cut into 2- to 3-inch pieces

1 pound yuca ( cassava ) , peeled and cut into 2- to 3-inch pieces

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

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


Input: 1 pound white or yellow Caribbean yams, peeled and cut into 2- to 3-inch pieces

1 pound white or yellow Caribbean yams , peeled and cut into 2- to 3-inch pieces

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

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

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


Input: 2 ears fresh corn, sliced into 1/2-inch rounds

2 ears fresh corn , sliced into 1/2-inch rounds

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Tabasco sauce to taste


Input: 1/2 pound Jamaican pumpkin (calabaza), peeled and cut into 2- to 3-inch pieces

1/2 pound Jamaican pumpkin ( calabaza ) , peeled and cut into 2- to 3-inch pieces

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 I-COMMENT

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

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


Input: Salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fresh oregano


Input: 1 green bell pepper, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 hot green peppers, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped


Input: 1 bunch cilantro, chopped (about 1/4 cup)

1 bunch cilantro , chopped ( about 1/4 cup )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cloves garlic, chopped


Input: 1 pound pork chops


Input: 2 pounds beef (preferably flank steak), cut into 3-inch hunks

2 pounds beef ( preferably flank steak ) , cut into 3-inch hunks

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

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

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


Input: 3 quarts water


Input: Lemon wedges


Input: 8 tablespoons butter


Input: 3 tablespoons vegetable oil


Input: Salt and pepper to taste

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


Input: Salt and freshly ground pepper

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


Input: 6 firm ripe fresh figs

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


Input: 1 1/2 tablespoons butter, melted


Input: 1 1/2 tablespoons sugar


Input: Vanilla ice cream or 1 cup raspberries, 1/2 cup heavy cream and 1/4 cup confectioners' sugar

Vanilla ice cream or 1 cup raspberries , 1/2 cup heavy cream and 1/4 cup confectioners' sugar

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


Input: Flour for dredging


Input: 1/2 cup sliced almonds


Input: 16 medium soft-shell crabs


Input: 1 cup beef broth


Input: 1 teaspoon salt, divided in half

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

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Input: Pinch of cayenne


Input: 1/4 teaspoon pepper


Input: 1/4 cup dry white wine


Input: 1 tablespoon butter, in bits

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

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Input: 4 cardoon stalks, peeled, split lengthwise and washed well

4 cardoon stalks , peeled , split lengthwise and washed well

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3 1/2-pound chicken, rinsed (neck, giblets and liver removed)

1 3$1/2-pound chicken , rinsed ( neck , giblets and liver removed )

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

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


Input: 2 tablespoons butter, divided


Input: 1 1/4 cups light cream or creame frache, divided

1$1/4 cups light cream or creame frache , divided

B-QTY B-UNIT 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


Input: 6 ounces guacamole


Input: 1 1/2 ounces dried morels


Input: 2 tablespoons Cognac


Input: Tabasco sauce to taste


Input: Celery salt to taste


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 15 large, ripe Carmello or beefsteak tomatoes, each cut into 8 pieces

15 large , ripe Carmello or beefsteak tomatoes , each cut into 8 pieces

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

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


Input: 1 tablespoon anise seeds, 1 tablespoon fennel seeds, 1 teaspoon coriander seeds, all placed on a thick square of cheesecloth, gathered into a bundle and tied with kitchen string

1 tablespoon anise seeds , 1 tablespoon fennel seeds , 1 teaspoon coriander seeds , all placed on a thick square of cheesecloth , gathered into a bundle and tied with kitchen string

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

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

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


Input: 15 large, ripe Carmello or beefsteak tomatoes, each cut into 8 pieces

15 large , ripe Carmello or beefsteak tomatoes , each cut into 8 pieces

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

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

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


Input: Tabasco sauce to taste


Input: 1 sprig thyme, 1 sprig rosemary, 1/4 bunch parsley, 3 sprigs basil, 3/4-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string

1 sprig thyme , 1 sprig rosemary , 1/4 bunch parsley , 3 sprigs basil , 3/4-inch-diameter bundle of dry fennel sticks , all tied together with kitchen string

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

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


Input: 6 ounces guacamole


Input: Celery salt to taste


Input: 1/2 cup sliced red onion rings

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped parsley


Input: 2 tablespoons extra-virgin olive oil


Input: 1 large leek, white part only, split, rinsed well, coarsely chopped

1 large leek , white part only , split , rinsed well , coarsely chopped

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT O 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: 1 stalk celery, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small bulb fennel, coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped

1 medium red bell pepper , stemmed , ribs removed , seeded and coarsely chopped

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

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


Input: 3/4-inch-diameter of dry fennel sticks, all tied together with kitchen string

3/4-inch-diameter of dry fennel sticks , all tied together with kitchen string

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

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


Input: 1/2 bulb garlic, unpeeled, cut crosswise in half and crushed gently

1/2 bulb garlic , unpeeled , cut crosswise in half and crushed gently

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

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 red-wine vinegar


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: 1/2 medium Spanish onion, coarsely chopped

1/2 medium Spanish onion , coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plain yogurt


Input: 2 bunches watercress


Input: Salt and freshly ground pepper


Input: 1 teaspoon curry powder


Input: 1 teaspoon finely chopped garlic


Input: 2 tablespoons butter


Input: 1/4 cup finely chopped onion


Input: 1 medium-size sweet red pepper


Input: 2 tablespoons vegetable oil


Input: 4 ears fresh corn


Input: 1 tablespoon ground coriander


Input: 2 teaspoons finely chopped garlic


Input: 1/8 teaspoon cayenne pepper


Input: 1/2 teaspoon turmeric


Input: Salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 1 teaspoon honey or brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon ground cumin


Input: 1 tablespoon champagne vinegar or other white wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar


Input: 4 skinless boneless chicken breast halves, about 1 1/4 pounds

4 skinless boneless chicken breast halves , about 1$1/4 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh thyme


Input: 1 teaspoon ground cumin


Input: 4 ears corn


Input: 1/2 cup dry white wine


Input: 10 ounces scrod or other firm-fleshed fish fillet

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt, optional


Input: Freshly ground black pepper


Input: 8 large yellow cherry tomatoes or 12 small ones

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds field-ripened tomatoes


Input: 1/2 pound tiny new potatoes


Input: 1/2 pound onion


Input: 2 teaspoons olive oil


Input: 1/2 pint heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pint berries


Input: 2 eggs


Input: 4 to 6 tablespoons sugar


Input: 1/4 cup Marsala


Input: 2 1/2 cups half-and-half


Input: 1/3 cup pearl tapioca


Input: 2 teaspoons finely minced garlic


Input: 3 medium-size tomatoes, peeled, cored, seeded and cut into 1/2-inch cubes (about 2 cups)

3 medium-size tomatoes , peeled , cored , seeded and cut into 1/2-inch cubes ( about 2 cups )

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

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


Input: 1 bay leaf


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons butter


Input: Salt to taste


Input: 1 pound green beans, trimmed and cut into 2-inch lengths

1 pound green beans , trimmed and cut into 2-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 3 tablespoons chopped parsley


Input: 1/4 teaspoon ground cumin


Input: Freshly ground white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: Salt to taste


Input: 8 parsley sprigs


Input: 16 small red-skinned potatoes, about 1 1/2 pounds

16 small red-skinned potatoes , about 1$1/2 pounds

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

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Input: 2 tablespoons chopped parsley


Input: 4 slices lemon


Input: 1/4 cup heavy cream


Input: 1 tablespoon grated fresh ginger


Input: 1 tablespoon chopped shallots


Input: Dash Tabasco


Input: Salt and freshly ground white pepper to taste

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

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Input: 4 brook trout (about 1/2 pound each when cleaned), bones removed but with heads left on

4 brook trout ( about 1/2 pound each when cleaned ) , bones removed but with heads left on

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

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Input: 1/4 cup milk


Input: 4 tablespoons flour for dredging


Input: 2 tablespoons vegetable oil


Input: 4 tablespoons butter


Input: 1 tablespoon fresh lemon juice


Input: 1 cup sour cream


Input: 1/4 cup milk or water


Input: 1/4 pound shrimp, peeled, deveined and cut into small pieces

1/4 pound shrimp , peeled , deveined and cut into small pieces

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

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Input: 1 cup mayonnaise


Input: 1/4 cup finely chopped chives


Input: 1/2 teaspoon finely minced garlic


Input: 1/4 pound blue cheese, crumbled, about two-thirds cup

1/4 pound blue cheese , crumbled , about two-thirds cup

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Input: Juice of one-half lemon


Input: 1/2 cup water


Input: 1 teaspoon sugar


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 8 cooked, well-drained endives (see recipe)

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

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Input: 4 tablespoons butter


Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon coarsely chopped walnuts, preferably black walnuts

1 tablespoon coarsely chopped walnuts , preferably black walnuts

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

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Input: 1 raw, unblemished endive

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Input: Blue-cheese dressing (see recipe)

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Input: 2 1/2 cups fresh or canned chicken broth

2$1/2 cups fresh or canned chicken broth

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Input: Juice of one-half lemon


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons butter


Input: 1/4 cup flour


Input: 1 cup heavy cream


Input: 1 egg yolk


Input: 2 tablespoons freshly grated Parmesan cheese

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

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Input: 1 tablespoon fine fresh bread crumbs

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

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Input: 8 cooked, well-drained endives (see recipe)

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

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Input: 1 tablespoon butter


Input: 8 firm, perfect, unblemished endives, about one and one-half pounds

8 firm , perfect , unblemished endives , about one and one-half pounds

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Input: 2 tablespoons butter


Input: 1/4 cup freshly grated Parmesan cheese

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

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Input: 8 firm, perfect, unblemished endives, about one and one-half pounds

8 firm , perfect , unblemished endives , about one and one-half pounds

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Input: 3 cups diced cooked chicken


Input: 1/2 teaspoon vanilla


Input: Pinch of salt


Input: 4 ounces unsalted butter (1 stick), at room temperature

4 ounces unsalted butter ( 1 stick ) , at room temperature

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: 3 tablespoons light-brown sugar


Input: 2 tablespoons granulated sugar


Input: 1 tablespoon honey


Input: 36 graham crackers (to make your own, see recipe here)

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Input: 4 ounces semisweet chocolate, melted

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Input: 18 large marshmallows


Input: 1 cup all-purpose flour


Input: 1/2 cup whole-wheat pastry flour (graham flour)

1/2 cup whole-wheat pastry flour ( graham flour )

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

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Input: 1/4 teaspoon baking soda


Input: 1/4 teaspoon cinnamon


Input: 2 eggs, beaten


Input: 1/2 vanilla bean, split


Input: 1/4 cup milk


Input: 1 3/4 cups rolled oats


Input: 1 pound bittersweet chocolate, preferably Valrhona, chopped

1 pound bittersweet chocolate , preferably Valrhona , chopped

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

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Input: 3/4 cup chopped walnuts


Input: 3/4 cup chopped pecans


Input: Oil for baking sheet


Input: 1 cup light-brown sugar


Input: 1 cup granulated sugar


Input: 1 pound 2 ounces unsalted butter (4 1/2 sticks), at room temperature

1 pound 2 ounces unsalted butter ( 4$1/2 sticks ) , at room temperature

O B-UNIT O O 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: 1/4 teaspoon cinnamon


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 2 cups sifted flour


Input: 1/4 teaspoon vanilla extract


Input: 1 to 2 tiny hot red peppers

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Input: 1 medium clove garlic


Input: 1/2 cup chopped red onion


Input: 1 bunch cilantro to yield 3/4 cup chopped

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

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Input: 2 teaspoons lime juice


Input: 1 1/2 cups flour, plus some for work surface

1$1/2 cups flour , plus some for work surface

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

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Input: Pinch of salt


Input: 1/2 cup cocoa powder, sifted

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Input: 8 ounces unsalted butter (2 sticks), in small pieces

8 ounces unsalted butter ( 2 sticks ) , in small pieces

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: 1/2 cup sugar, plus 1 tablespoon

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

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Input: 1 cup mascarpone


Input: 1 1/2 pounds asparagus


Input: 10 roasted red peppers


Input: Fresh or frozen ginger to yield 2 teaspoons coarsely grated

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Input: 1 large clove garlic


Input: 1/2 teaspoon ground white pepper


Input: 2 teaspoons sugar


Input: 2 teaspoons lime juice


Input: 1/2 teaspoon five-spice powder


Input: 6 tablespoons nonfat yogurt


Input: 2 tablespoons raspberry or cider vinegar

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Input: 2 tablespoons reduced-sodium soy sauce


Input: 1 tablespoon green peppercorn or Dijon mustard

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Input: 1 8-ounce red pepper to yield 1 cup thinly sliced

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Input: 1 large bunch scallions to yield 1 cup sliced

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Input: 4 tablespoons low-fat mayonnaise


Input: 1 long diakon radish or turnip to yield 1 1/2 cups thinly sliced

1 long diakon radish or turnip to yield 1$1/2 cups thinly sliced

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Input: 1 medium fennel bulb to yield 1 cup thinly sliced

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Input: 1 cup white wine


Input: 1 cup no-salt-added chicken stock


Input: 1 1/2 pounds skinless boneless chicken breasts or 4 cups cooked skinless boneless chicken

1$1/2 pounds skinless boneless chicken breasts or 4 cups cooked skinless boneless chicken

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

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Input: Coarse salt and freshly ground pepper

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Input: About 20 sage leaves


Input: 1/2 pound pancetta, thinly sliced

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Input: 4 veal kidneys


Input: 1 tablespoon fresh thyme leaves


Input: 2 tablespoons balsamic vinegar (or to taste)

2 tablespoons balsamic vinegar ( or to taste )

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: Coriander sprigs to garnish


Input: 4 heads radicchio, halved


Input: 2 tablespoons unsalted butter


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1/3 cup fresh coriander leaves


Input: 6 tablespoons extra-virgin olive oil


Input: 1 tablespoon white-wine vinegar


Input: 2 jalapeno chilies, seeded and sliced

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

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Input: 1 to 2 teaspoons sugar (or to taste)

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Input: 1/3 cup dry white wine


Input: 2 tablespoons olive oil


Input: 3 cloves garlic, unpeeled


Input: 1 pound tomatillos


Input: 2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds)

2 swordfish steaks about 1-inch thick ( about 1$1/2 to 2 pounds )

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

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Input: 1 teaspoon sesame oil


Input: 1/4 cup chicken broth


Input: 1 teaspoon white vinegar


Input: 1 tablespoon chopped onions


Input: 1 scallion, chopped


Input: 1 teaspoon sugar


Input: 1 teaspoon soy sauce


Input: 1 1/2 tablespoons Shao-Hsing wine or sherry

1$1/2 tablespoons Shao-Hsing wine or sherry

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Input: 2 tablespoons ketchup


Input: 1 teaspoon cornstarch


Input: 1/2 teaspoon salt


Input: 1/8 teaspoon white pepper


Input: 1 tablespoon minced garlic


Input: 3 cups vegetable oil


Input: 1 tablespoon minced carrots


Input: 1 tablespoon minced ginger


Input: 1/4 teaspoon salt


Input: Pinch white pepper


Input: 1 pound large shrimp (about 26), shelled, deveined and washed

1 pound large shrimp ( about 26 ) , shelled , deveined and washed

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

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Input: 1 scallion, cut into 1-inch pieces and shredded

1 scallion , cut into 1-inch pieces and shredded

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Input: White of a small egg

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


Input: 1 tablespoon Shao-Hsing wine or sherry

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Input: 1 tablespoon vegetable oil


Input: 1 teaspoon cornstarch


Input: 4 cups chicken broth


Input: 1 teaspoon Shao-Hsing Wine or sherry

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

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Input: 1 teaspoon salt


Input: 1 teaspoon sesame oil


Input: Dash of white pepper


Input: 4 tablespoons bamboo shoots, julienned

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Input: 4 Chinese black mushrooms, soaked in hot water one-half hour until soft, then julienned

4 Chinese black mushrooms , soaked in hot water one-half hour until soft , then julienned

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Input: 4 tablespoons Shanghai pickled cabbage, a vegetable like collard greens, almost never eaten fresh, always preserved in salt and used in combination with other foods. Available canned, labeled ''Shanghai cabbage.''

4 tablespoons Shanghai pickled cabbage , a vegetable like collard greens , almost never eaten fresh , always preserved in salt and used in combination with other foods. Available canned , labeled ''Shanghai cabbage.''

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Input: 8 cups cold water


Input: 1/2 pound fresh egg noodles (vermicelli size)

1/2 pound fresh egg noodles ( vermicelli size )

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

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Input: 2 tablespoons vegetable oil


Input: 4 ounces fresh pork, shredded

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

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Input: 4 teaspoons cornstarch


Input: 2 tablespoons Shao-Hsing wine, or sherry

2 tablespoons Shao-Hsing wine , or sherry

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

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Input: 2 teaspoons sesame oil


Input: 1/2 teaspoon vinegar


Input: 2 tablespoons oyster sauce


Input: 1 tablespoon light soy sauce


Input: 1 tablespoon dark soy sauce


Input: 1 teaspoon sugar


Input: 1 tablespoon chopped scallions


Input: 1 cup chicken broth


Input: 1/4 teaspoon salt


Input: 1 teaspoon minced ginger


Input: 3 tablespoons vegetable oil


Input: 8 cups cold water


Input: 24 cherrystone clams, scrubbed with stiff brush under running water

24 cherrystone clams , scrubbed with stiff brush under running water

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

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Input: 1 1/2 teaspoons salt


Input: 1/4 teaspoon white pepper


Input: 3 tablespoons chicken broth


Input: 1/2 teaspoon sugar


Input: 3 tablespoons Chinese Shao-Hsing wine, or sherry

3 tablespoons Chinese Shao-Hsing wine , or sherry

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Input: 1 3 1/2-pound chicken, freshly killed, washed thoroughly, fat and membranes removed

1 3$1/2-pound chicken , freshly killed , washed thoroughly , fat and membranes removed

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Input: 1/3 cup honey


Input: 1/2 teaspoon salt


Input: 2/3 cup fresh bread crumbs


Input: 2 racks of spring lamb, about 1 1/2 pounds each, fully trimmed and frenched by your butcher

2 racks of spring lamb , about 1$1/2 pounds each , fully trimmed and frenched by your butcher

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

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Input: 1 1/2 teaspoon dried savory


Input: 1 tablespoon cracked black peppercorns


Input: 1/2 teaspoon ground cinnamon


Input: 1 1/2 teaspoon dried thyme


Input: 1 1/2 teaspoon dried fennel seed


Input: 1 1/2 teaspoons each dried basil, thyme, fennel seed and savory

1$1/2 teaspoons each dried basil , thyme , fennel seed and savory

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Input: 3 tablespoons dried lavender


Input: 1 pound parsnips, peeled and cut diagonally into 1/2-inch pieces

1 pound parsnips , peeled and cut diagonally into 1/2-inch pieces

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

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Input: 1/2 cup apple cider


Input: 1/4 cup wine vinegar


Input: 1/2 cup red wine


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

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

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Input: 2 tablespoons olive oil


Input: 1 butterflied leg of spring lamb, about 4 pounds, trimmed of all fat, at room temperature

1 butterflied leg of spring lamb , about 4 pounds , trimmed of all fat , at room temperature

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Input: 1/2 pound fresh tender chicory, trimmed and rinsed

1/2 pound fresh tender chicory , trimmed and rinsed

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Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1 pound fresh tender dandelion leaves, trimmed and rinsed

1 pound fresh tender dandelion leaves , trimmed and rinsed

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Input: 2 tablespoons Dijon mustard


Input: 2 cloves garlic, peeled and finely chopped

2 cloves garlic , peeled and finely chopped

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Input: 1/4 teaspoon ground ginger


Input: 1/4 teaspoon ground cinnamon


Input: 1 small red onion, peeled and finely chopped

1 small red onion , peeled and finely chopped

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Input: 1/2 cup minced orange zest


Input: 2 cups fresh mint leaves, chopped

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Input: 1 1/2 pounds fresh tender spinach leaves

1$1/2 pounds fresh tender spinach leaves

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Input: 1/2 teaspoon salt


Input: 1 spring leg of lamb, 6 pounds, at room temperature

1 spring leg of lamb , 6 pounds , at room temperature

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Input: 2 tablespoons honey


Input: 3/4 cup Dijon mustard


Input: 1 teaspoon dried savory


Input: 3 cloves garlic, peeled and mashed into a paste

3 cloves garlic , peeled and mashed into a paste

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Input: 1/2 teaspoon whole cloves


Input: 1 teaspoon whole black peppercorns


Input: 1 teaspoon coriander seeds


Input: 1 teaspoon dried thyme


Input: 3 tablespoons minced parsley


Input: 1 tablespoon minced lemon zest


Input: 8 fresh oysters, shucked

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Input: 1 tablespoon juniper berries


Input: 1 teaspoon whole allspice


Input: 4 raw, fresh artichoke hearts, trimmed, cleaned and cut into quarters

4 raw , fresh artichoke hearts , trimmed , cleaned and cut into quarters

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Input: 2 1/2 cups chicken broth


Input: 2 tablespoons lemon juice


Input: 1 cup dry white wine


Input: 1 tablespoon olive oil


Input: 3 tablespoons minced fresh mint leaves

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Input: Salt and freshly ground pepper

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Input: 1 teaspoon freshly ground pepper


Input: 1 1/2 pounds lamb shoulder or stewing meat, cut into 1/2-inch chunks

1$1/2 pounds lamb shoulder or stewing meat , cut into 1/2-inch chunks

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Input: 1 head red leaf lettuce, separated into whole leaves

1 head red leaf lettuce , separated into whole leaves

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Input: 1/2 cup flour


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground black pepper

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Input: 1/2 cup dry red wine


Input: 1/2 cup lime juice


Input: 1/2 cup orange juice


Input: 1/2 cup soy sauce


Input: 1/2 cup extra-virgin olive oil


Input: 1 tablespoon Worcestershire sauce


Input: 1 tablespoon crushed red pepper


Input: 1 tablespoon chopped garlic


Input: 4 beefsteaks, about 6 ounces each

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Input: 2 kiwis peeled (the fruit is optional with more tender cuts of meat, like shell steak)

2 kiwis peeled ( the fruit is optional with more tender cuts of meat , like shell steak )

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Input: 4 beefsteaks, about 6 ounces each

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Input: 1 tablespoon sesame seeds


Input: 1/4 cup soy sauce


Input: 1/4 cup sugar


Input: 1 tablespoon finely chopped garlic


Input: 1 tablespoon finely chopped scallions, white part only

1 tablespoon finely chopped scallions , white part only

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