Input: 6 to 8 Swedish anchovy fillets, chopped fine

6 to 8 Swedish anchovy fillets , chopped fine

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Parsley for garnish


Input: 6 or more cherry tomatoes, halved

B-QTY B-COMMENT I-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 or 3 hard-cooked eggs, sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup unsweetened, lightly salted whipped cream or 1 cup mayonnaise delicately colored with beet juice

1 cup unsweetened , lightly salted whipped cream or 1 cup mayonnaise delicately colored with beet juice

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

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

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


Input: 2 peeled, cored apples, diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sweet gherkins, diced


Input: 1 cup cooked potatoes, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cooked beets, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cooked beef, veal, lamb or pork, diced

1 cup cooked beef , veal , lamb or pork , diced

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O 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 to 2 tablespoons sugar


Input: 1/4 cup vinegar


Input: 1/2 teaspoon white pepper


Input: 6 or 8 herring fillets pickled in dill sauce, diced

6 or 8 herring fillets pickled in dill sauce , diced

B-QTY O B-RANGE_END B-NAME B-UNIT 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: 2 or more medium onions, sliced thin

B-QTY B-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: 1/3 cup strained pickling liquid (from first recipe above)

1/3 cup strained pickling liquid ( from first recipe above )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup sour cream


Input: 6 or 8 salt herring fillets, prepared and pickled as in first recipe above

6 or 8 salt herring fillets , prepared and pickled as in first recipe above

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

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

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


Input: 6 or 8 salt herring fillets, prepared as in step 1 above

6 or 8 salt herring fillets , prepared as in step 1 above

B-QTY O B-RANGE_END B-NAME I-NAME B-UNIT O 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: 3 tablespoons dried dill weed (or to taste)

3 tablespoons dried dill weed ( or to taste )

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup sugar or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vinegar


Input: 1/2 cup white wine


Input: 3 to 4 salt herrings


Input: 1 small onion, sliced

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


Input: 1/4 cup sugar or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons pickling spice


Input: 1 tablespoon white peppercorns


Input: 1/2 cup vinegar


Input: 1/2 cup white wine


Input: 1/2 to 1 teaspoon kosher salt, to taste

1/2 to 1 teaspoon kosher salt , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: wine or dry sherry


Input: 2 to 3 tablespoons Chinese rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 small scallions, green and white portions, sliced

5 small scallions , green and white portions , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 thin slices peeled fresh ginger

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water


Input: 1 4- to 5-pound chicken, chopped through bones and skin into 2- or 3-inch pieces (have butcher do this)

1 4- to 5-pound chicken , chopped through bones and skin into 2- or 3-inch pieces ( have butcher do this )

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

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Diced avocado


Input: Slivered Monterey Jack and/or grated Parmesan chees

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

YesCAP YesCAP YesCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Minced seeded hot green chilies

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


Input: Fresh cilantro sprigs


Input: 1/4 pound Mexican fideos, vermicelli or cappellini, broken into 2-inch lengths

1/4 pound Mexican fideos , vermicelli or cappellini , broken into 2-inch lengths

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

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

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


Input: 1 1/2 cups diced cooked chicken breast meat

1$1/2 cups diced cooked chicken breast meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch chili powder, optional


Input: 1 recipe Basic Chicken Soup (see recipe)

NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch powdered saffron, optional


Input: 6 tablespoons melted lard or light olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 fresh tomatoes, peeled and seeded, or 6 large canned tomatoes, drained

8 fresh tomatoes , peeled and seeded , or 6 large canned tomatoes , drained

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 2 cloves garlic, peeled


Input: 2 medium onions, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups white rice


Input: 2 tablespoons file powder


Input: Cayenne pepper or Tabasco sauce to taste

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

YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 quarts water


Input: 2 large bay leaves


Input: 2 teaspoons dried thyme


Input: 2/3 cup chopped Italian parsley


Input: 3 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 scallions, green and white portions, sliced

6 scallions , green and white portions , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 stalks celery, diced


Input: 1 green bell pepper, seeded and chopped

1 green bell pepper , seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound tasso ham, with or without spicy rind, or plain cooked ham, diced

1/4 pound tasso ham , with or without spicy rind , or plain cooked ham , diced

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

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

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


Input: 3/4 pound spicy andouille or chorizo sausage, cut into 1/2-inch slices

3/4 pound spicy andouille or chorizo sausage , cut into 1/2-inch slices

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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1/2 cup all-purpose flour


Input: 1 4-pound chicken, cut up, at room temperature

1 4-pound chicken , cut up , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh parsley or dill, for garnish, optional

Chopped fresh parsley or dill , for garnish , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable oil


Input: 2 to 3 teaspoons kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 whole cloves, optional

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


Input: 1 small bay leaf, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 sprigs fresh thyme or 1/2 teaspoon dried , optional

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 small leeks, green and white parts, split and washed well, optional

2 small leeks , green and white parts , split and washed well , optional

B-QTY B-COMMENT B-NAME O I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-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: 10 black peppercorns


Input: 3 sprigs Italian parsley


Input: 1 medium yellow onion, with peel, cut in half

1 medium yellow onion , with peel , cut in half

B-QTY B-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT O 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 stalks celery with leaves, cut in half

3 stalks celery with leaves , cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium carrots, peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 cups water, plus more as needed

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 5- to 6-pound chicken, with neck and all giblets except liver

1 5- to 6-pound chicken , with neck and all giblets except liver

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

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

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


Input: 3 tablespoons chopped cilantro


Input: Salt


Input: 3 tablespoons chopped flat-leaf parsley


Input: 1 cup half-and-half or milk


Input: 1 cup chicken or meat stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chickpeas, soaked overnight

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs cilantro


Input: 5 sprigs flat-leaf parsley


Input: 1 large sweet red pepper, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup diced celery root


Input: 1/2 cup chopped carrots


Input: 1 1/2 cups chopped onions


Input: 2 tablespoons unsalted butter


Input: Olive oil for frying or baking

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 large lemon

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


Input: All-purpose flour for dredging


Input: Sea salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ground cumin


Input: 1/4 cup chopped flat-leaf parsley


Input: 1 tablespoon aged red-wine vinegar, or more to taste

1 tablespoon aged red-wine vinegar , or more to taste

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, lightly beaten


Input: 1/2 cup fresh bread crumbs


Input: 1 large potato, peeled and grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound lean lamb or beef or a mixture of both, ground fine

1 pound lean lamb or beef or a mixture of both , ground fine

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

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

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


Input: 1 1/2 cups minced onion


Input: 1/2 cup water


Input: 1 tablespoon fresh thyme leaves


Input: 4 large green bell peppers, roasted and sliced (see note)

4 large green bell peppers , roasted and sliced ( see note )

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

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

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


Input: 1 quart water


Input: 6 medium potatoes, peeled and cut into 4-by-3-inch pieces (about 2 pounds)

6 medium potatoes , peeled and cut into 4-by-3-inch pieces ( about 2 pounds )

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

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

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


Input: 6 sprigs fresh thyme, tied together with kitchen twine

6 sprigs fresh thyme , tied together with kitchen twine

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: 1 tablespoon coarse salt


Input: 2 medium onions, peeled and chopped fine (about 2 cups)

2 medium onions , peeled and chopped fine ( about 2 cups )

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

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

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


Input: 2 jalapeno peppers, seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: 1/4 cup all-purpose flour


Input: 2 pounds fresh tuna


Input: 3 tablespoons Irish whisky (see note)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup heavy cream


Input: 4 tablespoons water


Input: 1/2 cup sugar


Input: A large potato, peeled and cut in half

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup water


Input: 2 cups sugar


Input: 2 cups chopped almonds, hazelnuts or pecans

2 cups chopped almonds , hazelnuts or pecans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Whipped cream


Input: 1/2 teaspoon almond extract


Input: 1/2 teaspoon baking powder


Input: 2/3 cup flour


Input: 1 egg


Input: 4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe but firm Bosc or D'Anjou pears

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup plus 1/2 cup sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons water


Input: 2 tablespoons slivered almonds


Input: 1/2 cup heavy cream


Input: 2 1/2 cups milk


Input: 3 tablespoons light rum


Input: 1/2 teaspoon nutmeg


Input: 2 egg yolks


Input: 3 eggs


Input: 3 tablespoons water


Input: 1 cup sugar


Input: Freshly grated nutmeg to taste

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


Input: 1 quart half-and-half or light cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vanilla


Input: 1 1/2 cups brandy


Input: 1 1/2 cups dark rum


Input: 12 egg yolks


Input: 1 1/2 cups sugar


Input: 5 cloves


Input: 10 blades of mace


Input: 1 vanilla bean, split


Input: 2 cinnamon sticks


Input: 1 quart milk


Input: 1 cup aquavit or vodka (optional)

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Input: 1 tablespoon bitters


Input: 1 cup sugar (or to taste)

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Input: 1 cup blanched almonds


Input: 1 cup raisins


Input: 1 inch fresh ginger, thinly sliced

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Input: 3 cinnamon sticks


Input: 10 cardamom pods


Input: 1 orange


Input: 10 cloves


Input: 1 lemon


Input: 2 bottles dry red wine


Input: 1 bottle sweet white wine, like sauternes or German spaetlese

1 bottle sweet white wine , like sauternes or German spaetlese

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Input: 1 quart ale


Input: 1 cup calvados (optional)

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Input: 1 cup cream sherry


Input: 10 allspice berries


Input: 1 orange


Input: 4 cinnamon sticks


Input: 10 blades mace (or more nutmeg)

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Input: 1/2 teaspoon freshly grated nutmeg


Input: 10 cloves


Input: 1 to 2 cups brown sugar

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Input: 1 quart hard cider (or more fresh apple cider)

1 quart hard cider ( or more fresh apple cider )

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Input: 1 quart fresh apple cider


Input: 12 small apples


Input: 2 tablespoons coarsely chopped chervil or parsley

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Input: Freshly ground pepper to taste

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


Input: 1/4 teaspoon ground cumin


Input: 1 tablespoon butter


Input: Salt to taste


Input: 24 baby carrots, about 1 pound

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Input: Freshly ground pepper to taste

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Input: 1/8 teaspoon freshly grated nutmeg


Input: Salt to taste


Input: 2 tablespoons butter


Input: 1 cup milk


Input: 1 2-pound head cauliflower


Input: 2 tablespoons butter


Input: 1 small bay leaf


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

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Input: 1/2 cup fresh or canned beef broth

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Input: 1 cup dry red wine


Input: 1 tablespoon oil


Input: 2 tablespoons finely chopped shallots


Input: Salt and freshly ground pepper to taste

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Input: 1 center-cut fillet of beef, about 1 3/4 pounds, well trimmed and tied

1 center-cut fillet of beef , about 1$3/4 pounds , well trimmed and tied

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Input: 1/3 cup minced Italian parsley


Input: 5 to 6 dozen fresh mussels, scrubbed and debearded

5 to 6 dozen fresh mussels , scrubbed and debearded

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Input: 1/2 cup water


Input: 2 teaspoons finely grated orange rind

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Input: 1 1/3 cups dry white wine


Input: 1/4 teaspoon dried basil


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

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Input: 1 red bell pepper, seeded and finely chopped

1 red bell pepper , seeded and finely chopped

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Input: 1/4 cup minced shallots


Input: 1/4 cup finely chopped scallions


Input: 3 tablespoons unsalted butter


Input: 2 tablespoons finely chopped Italian parsley

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Input: 1 1/2 teaspoons capers, well rinsed and dried

1$1/2 teaspoons capers , well rinsed and dried

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Input: 1/8 teaspoon freshly ground white pepper

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Input: 1/8 teaspoon salt


Input: 1 small lemon, peeled and sliced, with each slice cut into 8 to 12 pieces

1 small lemon , peeled and sliced , with each slice cut into 8 to 12 pieces

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Input: 3/4 of a pound slices of mako shark no more than 1/4-inch thick

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Input: 1 tablespoon extra-virgin olive oil or unsalted butter

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Input: Salt, if desired


Input: 4 scallions, finely chopped, including the green tops

4 scallions , finely chopped , including the green tops

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Input: 2 teaspoons lemon juice


Input: 1/2 cup creme fraiche


Input: 2 tablespoons prepared whole-grain mustard


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/2 lemon


Input: 2 1/2 to 2 3/4 pound whole mackerel, cleaned, gutted but left whole

2$1/2 to 2$3/4 pound whole mackerel , cleaned , gutted but left whole

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Input: 1/4 cup walnuts, chopped


Input: 1/4 teaspoon vanilla


Input: 1/2 cup heavy cream


Input: 1 teaspoon sugar


Input: 1/4 teaspoon peppermint extract


Input: 2 large eggs


Input: 2 ounces unsweetened chocolate, melted

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Input: 1 cup confectioner's sugar


Input: 1/4 pound butter


Input: 3 tablespoons melted butter


Input: 3/4 cup vanilla cookie crumbs


Input: 2 cups sour cream


Input: 6 ounces red caviar


Input: 4 eggs


Input: 1/4 pound butter, melted


Input: 1 teaspoon sugar


Input: 1/2 teaspoon salt


Input: 1/2 cup buckwheat flour


Input: 1 1/2 cups unbleached white flour


Input: 1 package yeast


Input: 1 1/2 cups milk


Input: 6 tablespoons golden caviar


Input: Salt and pepper to taste

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Input: 1 to 1 1/2 cups heavy cream

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Input: 6 ounces smoked trout


Input: 1 pound fresh pasta


Input: 1 pint heavy cream, chilled, whipped (optional)

1 pint heavy cream , chilled , whipped ( optional )

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Input: 4 ounces brown sugar


Input: 1/4 cup heavy cream


Input: 1 3/4 tablespoons baking powder


Input: 1 teaspoon vanilla extract


Input: 1/2 teaspoon salt


Input: 1 1/4 cups flour


Input: 2 eggs


Input: 5 tablespoons sugar


Input: 1 teaspoon baking soda


Input: 8 ounces pitted dates, chopped

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Input: 1 large firm mango


Input: 2 sticks of butter (cut into eight pieces) plus extra to butter pan

2 sticks of butter ( cut into eight pieces ) plus extra to butter pan

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Input: 10 ounces skinless salmon fillet


Input: Freshly ground black pepper to taste

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Input: 2 tablespoons maple syrup


Input: 1 teaspoon Dijon mustard


Input: 2 tablespoons apple cider vinegar


Input: 4 tablespoons butter


Input: 2 tablespoons no-salt-added chicken or vegetable stock

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Input: Freshly ground black pepper to taste

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Input: 1/8 teaspoon salt


Input: Several sprigs fresh sage to yield 2 tablespoons chopped

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Input: 4 ounces peeled baby carrots


Input: 16 ounces butternut squash


Input: 2 large cloves garlic


Input: 2 teaspoons canola oil


Input: 8 ounces sweet potato or yam

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Input: 8 ounces thin-skinned white or yellow potato

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Input: 1/4 pound (about 18 pieces) peppermint or mint candy kisses

1/4 pound ( about 18 pieces ) peppermint or mint candy kisses

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Input: 3 or more drops red food coloring

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Input: 1 cup heavy cream


Input: 1/2 teaspoon peppermint spirit, available in pharmacies

1/2 teaspoon peppermint spirit , available in pharmacies

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Input: 3 cups milk


Input: 3/4 cup sugar


Input: 4 egg yolks


Input: 3 tablespoons Grand Marnier


Input: 1 cup heavy cream, whipped

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Input: 3 egg yolks


Input: 2 tablespoons cornstarch


Input: 1/3 cup granulated sugar


Input: 1 cup milk


Input: 1/4 vanilla bean or 1/2 teaspoon pure vanilla extract

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Input: Confectioners' sugar for garnish


Input: 30 to 36 red, ripe strawberries, stems removed (see note)

30 to 36 red , ripe strawberries , stems removed ( see note )

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Input: 2 1/2 cups pastry cream (see recipe)

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Input: 10 to 12 free-form dessert cups (see recipe)

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Input: 2 egg whites


Input: 1/2 teaspoon pure vanilla extract


Input: 1/4 cup sugar


Input: 1/2 cup sifted flour


Input: 6 tablespoons butter, plus butter for brushing the baking sheet

6 tablespoons butter , plus butter for brushing the baking sheet

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Input: 4 tablespoons reduced-fat sour cream


Input: 1/4 cup dry white wine


Input: 4 whole-wheat tortillas


Input: 1 clove garlic


Input: 1 tablespoon fresh marjoram, or 1 teaspoon dried

1 tablespoon fresh marjoram , or 1 teaspoon dried

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Input: 10 ounces swordfish, red snapper or other firm-fleshed fish

10 ounces swordfish , red snapper or other firm-fleshed fish

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Input: 6 ounces unsalted butter


Input: 2 mangos


Input: Freshly ground black pepper


Input: 1/8 teaspoon salt


Input: 2 tablespoons lime juice


Input: 1/2 cup chopped cilantro


Input: 1 jalapeno


Input: 1/2 cup chopped red pepper


Input: 1/4 cup chopped red onion


Input: 1 15-ounce can of black beans, no salt added

1 15-ounce can of black beans , no salt added

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Input: 1 cup frozen corn kernels


Input: Freshly ground pepper to taste

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Input: 6 tablespoons olive oil


Input: Salt to taste if desired

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Input: 1 tablespoon imported mustard such as Dijon or Dusseldorf

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Input: 1 clove garlic, finely minced

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Input: 2 tablespoons tarragon vinegar


Input: 6 radishes, trimmed and thinly sliced

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Input: 1 red, ripe tomato, cored and cut in eighths

1 red , ripe tomato , cored and cut in eighths

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Input: 1 bunch watercress


Input: 1 head Boston lettuce


Input: 1 1/2 cups water


Input: 1 cup converted (not instant) rice

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Input: 1/2 teaspoon finely minced garlic


Input: 1/4 cup finely chopped onion


Input: 2 tablespoons butter


Input: 1 1/2 ounces pine nuts, about 1/3 cup

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Input: 2 tablespoons finely chopped parsley, optional

2 tablespoons finely chopped parsley , optional

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Input: 1/2 teaspoon Tabasco sauce


Input: 1 teaspoon hot chili paste (available in Chinese markets)

1 teaspoon hot chili paste ( available in Chinese markets )

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Input: 1 1/2 teaspoons dried rosemary


Input: Freshly ground pepper to taste

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Input: 1/4 cup Worcestershire sauce


Input: Salt to taste if desired

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


Input: 1 lemon


Input: 12 tablespoons butter


Input: 1 1/2 pounds shrimp, about 40 to 44, shelled and deveined

1$1/2 pounds shrimp , about 40 to 44 , shelled and deveined

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Input: 1 1/2 cup confectioners sugar


Input: 1/4 teaspoon lemon juice


Input: 1 egg white


Input: 2 tablespoons rum


Input: 1 tablespoon of ginger


Input: 3 teaspoons baking powder


Input: 1 cup ground hazelnuts


Input: 1 1/2 cups all-purpose flour


Input: 1 1/2 cups cornstarch


Input: 3 eggs


Input: 1/2 teaspoon vanilla extract


Input: Dash of salt


Input: 1 1/2 sticks of butter


Input: 1/2 cup sugar


Input: 2 tablespoons cornstarch


Input: 2 cups sugar


Input: 3 cups grated fresh or canned coconut

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Input: 1 teaspoon grated lemon rind


Input: 1/4 cup freshly squeezed lemon juice

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Input: 1 1/2 cups water


Input: 3/4 cup pecans


Input: 3/4 cup dark raisins


Input: 3/4 teaspoon ground cloves


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground allspice


Input: 1 teaspoon pure vanilla extract


Input: 3/4 cup plus 2 tablespoons milk

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Input: 1 1/2 teaspoons baking powder


Input: 4 large or 5 small eggs

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Input: 2 cups sugar


Input: 3 1/3 cups all-purpose flour, plus flour for dusting pans

3$1/3 cups all-purpose flour , plus flour for dusting pans

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Input: 1/2 pound unsalted butter, at room temperature, plus butter for greasing pans

1/2 pound unsalted butter , at room temperature , plus butter for greasing pans

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Input: Confectioners' sugar


Input: 1 cup chopped walnuts or pecans

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Input: 1 teaspoon vanilla


Input: 2 eggs


Input: 1 cup sugar


Input: 1/2 cup shortening


Input: 1/4 teaspoon baking soda


Input: 1/4 teaspoon ground cloves or allspice

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Input: 1 teaspoon cinnamon


Input: 1 teaspoon salt


Input: 1 teaspoon baking powder


Input: 2 cups sifted cake flour


Input: 1/2 cup yogurt


Input: 1 pound dried figs


Input: 6 egg whites, about 1 cup

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Input: 1/3 cup Madeira wine or sweet Sherry wine

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Input: Salt to taste if desired

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


Input: 2 cups sugar


Input: 6 egg yolks, about 1/3 cup

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

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Input: 1 teaspoon baking powder


Input: 1 pound walnuts, preferably black walnuts, broken into pieces, about 3 3/4 cups

1 pound walnuts , preferably black walnuts , broken into pieces , about 3$3/4 cups

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


Input: 1/2 pound candied ginger, cut into 1/4-inch cubes, about 1 cup

1/2 pound candied ginger , cut into 1/4-inch cubes , about 1 cup

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

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

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


Input: 1/2 pound golden raisins, about 1 1/2 cups

1/2 pound golden raisins , about 1$1/2 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups sifted all-purpose flour, plus flour for dusting pan

3 cups sifted all-purpose flour , plus flour for dusting pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 pound butter, cut into 1 inch cubes, plus butter for greasing pan

1 pound butter , cut into 1 inch cubes , plus butter for greasing pan

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 1/2 teaspoon ground cloves


Input: Oil or melted butter for greasing pan

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

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Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon nutmeg


Input: 1/2 cup chopped candied or crystallized mixed fruits or citron

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

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Input: 4 cups pecans


Input: 1/4 cup honey


Input: 2 1/2 cups raisins


Input: 3/4 teaspoon baking powder


Input: 1/2 cup bourbon whisky


Input: 3 eggs


Input: 2 cups unsifted cake flour


Input: 3/4 cup butter


Input: 1 cup sugar


Input: 1 cup medium-dry red wine, more if desired

1 cup medium-dry red wine , more if desired

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

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Input: 1/4 cup raisins


Input: 1/4 cup sugar


Input: 1 tablespoon cornstarch dissolved in 1/3 cup water

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

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Input: 1 cup water


Input: 1 teaspoon vanilla


Input: 1 cup flour, sifted twice

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

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Input: 6 eggs, separated


Input: 1 cup sugar


Input: A little butter and granulated sugar for the cake pan

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

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Input: Pinch of salt


Input: Sliced, poached rhubarb


Input: Peeled, chopped raw peaches


Input: Peeled, sliced raw pears


Input: Peeled, sliced raw apples


Input: 2 cups flour


Input: 2 eggs well beaten


Input: 1 scant teaspoon dry yeast


Input: 1/4 cup sugar


Input: 1/2 cup vegetable shortening


Input: 1/2 cup scalded milk


Input: 3 tablespoons melted butter, if desired, or 3 tablespoons bread crumbs, lightly sauteed in 3 tablespoons butter

3 tablespoons melted butter , if desired , or 3 tablespoons bread crumbs , lightly sauteed in 3 tablespoons butter

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

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

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

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


Input: 1 teaspoon salt


Input: 2 quarts water


Input: 1/2 cup white flour


Input: 3 eggs


Input: 2 tablespoons butter


Input: 1 1/2 cups fine dry bread crumbs

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

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Input: 1/4 cup celery, finely chopped

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Input: 1/4 cup onion, finely chopped

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Input: 1 pound boiling potatoes


Input: 2 tablespoons or less whole milk

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

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Input: 1 egg, well beaten


Input: 1 smoked boneless ham, weighing about 7 pounds

1 smoked boneless ham , weighing about 7 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 recipe for white-bread dough (see note)

1 recipe for white-bread dough ( see note )

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

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Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon dried leaf sage (do not use powdered sage) or five leaves of fresh sage, chopped

1 teaspoon dried leaf sage ( do not use powdered sage ) or five leaves of fresh sage , chopped

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

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

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

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


Input: 1 1/2 teaspoons salt


Input: 1/2 cup strong broth


Input: 1 medium onion, peeled and coarsely chopped

1 medium onion , peeled and coarsely chopped

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

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Input: 1 medium potato, peeled and coarsely chopped

1 medium potato , peeled and coarsely chopped

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

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Input: Giblets from 3 chickens or from 1 turkey and 1 chicken

O O I-COMMENT I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT O I-COMMENT

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Input: 4 1-inch thick slices day-old, firm white bread (use a European-style white bread with a dense grain)

4 1-inch thick slices day-old , firm white bread ( use a European-style white bread with a dense grain )

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

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


Input: 2 bay leaves


Input: 8 whole peppercorns


Input: 1 teaspoon salt


Input: 1 1/2 pounds of boneless lean chuck, cubed

1$1/2 pounds of boneless lean chuck , cubed

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

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Input: 1 teaspoon kosher salt


Input: 2 cups quinoa, rinsed and drained

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

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Input: 1 medium shallot, minced

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


Input: 1 tablespoon unsalted butter


Input: 1 cup basil leaves, julienned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth)

1 cup creme fraiche ( if kosher , 1 cup of unflavored soy milk or chicken broth )

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

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


Input: 3 pounds tomatoes, peeled and seeded

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Input: 2 cups chopped escarole, stems removed

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

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Input: 2 1/2 cups seeded rye bread, cut in 1-inch cubes

2$1/2 cups seeded rye bread , cut in 1-inch cubes

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: 1/3 cup chopped parsley, leaves removed

1/3 cup chopped parsley , leaves removed

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

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Input: 2 cups chopped spinach, stems removed

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

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Input: 4 pounds beef short ribs


Input: 2 cups chopped broccoli rabe, stems removed

2 cups chopped broccoli rabe , stems removed

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

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Input: 1 teaspoon freshly ground black pepper

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

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Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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

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Input: 1/4 cup vegetable oil


Input: 3 carrots, shredded


Input: 1 medium yellow onion, shredded

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Input: 2 small parsnips, shredded

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


Input: 2/3 cup parsley


Input: 3 bunches beets (about 12), shredded, greens washed, chopped and reserved

3 bunches beets ( about 12 ) , shredded , greens washed , chopped and reserved

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

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


Input: 2 cups rolled oats


Input: 4 pounds leeks, trimmed of roots and green parts

4 pounds leeks , trimmed of roots and green parts

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

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

1/2 teaspoon kosher salt , plus more to taste

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Input: 6 tablespoons vegetable oil


Input: 4 pounds beef, cut into 1/2-inch chunks

4 pounds beef , cut into 1/2-inch chunks

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Input: 1/2 teaspoon freshly ground pepper


Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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

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Input: 3 carrots, chopped


Input: 2 onions, chopped


Input: 2 beef bones


Input: 4 pounds of beef short ribs

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Input: 2 teaspoons orange zest


Input: 1 pound Gruenkern (green wheat kernels), rinsed and soaked overnight (see note)

1 pound Gruenkern ( green wheat kernels ) , rinsed and soaked overnight ( see note )

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

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


Input: 1 pound raclette cheese, trimmed of rind and thickly sliced

1 pound raclette cheese , trimmed of rind and thickly sliced

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

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Input: 6 tablespoons flour


Input: 4 large Yukon gold potatoes


Input: 1/4 teaspoon freshly ground black pepper, plus more to taste

1/4 teaspoon freshly ground black pepper , plus more to taste

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

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Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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Input: 4 cups skim milk


Input: 2 fresh bay leaves


Input: 1 tablespoon fresh thyme leaves, minced

1 tablespoon fresh thyme leaves , minced

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

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Input: 1/3 cup yellow bell pepper, minced

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

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Input: 1 onion, minced


Input: 1 carrot, minced


Input: 1 stalk celery, minced


Input: 8 tablespoons unsalted butter


Input: 1 head cauliflower


Input: 3/4 cup heavy cream


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: 1 bay leaf


Input: 4 1/2 cups cored, coarsely chopped tomatoes, about 2 pounds

4$1/2 cups cored , coarsely chopped tomatoes , about 2 pounds

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

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Input: 1/2 teaspoon dried thyme


Input: 1/2 teaspoon finely minced garlic


Input: 3/4 cup finely chopped onions


Input: 2 tablespoons finely chopped shallots


Input: 3 tablespoons butter


Input: Tomato sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg yolk


Input: 3 tablespoons finely chopped fresh chives

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

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Input: 1/4 cup heavy cream


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: 3/4 cup ricotta cheese


Input: 1 1/2 cups firmly packed chopped goat cheese

1$1/2 cups firmly packed chopped goat cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Tomato sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon finely chopped fresh tarragon, optional

1 teaspoon finely chopped fresh tarragon , optional

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

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Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 2 tablespoons coarsely chopped fresh tarragon or half the amount dried

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Input: 1/4 teaspoon cayenne pepper


Input: 2 tablespoons tomato paste


Input: 1 1/2 cups cored, cubed tomatoes

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

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Input: 1 1/2 cups dry white wine


Input: 2 tablespoons Cognac


Input: 1/2 teaspoon finely minced garlic


Input: 1/2 cup finely chopped carrots


Input: 2/3 cup finely chopped onions


Input: 1/4 cup finely chopped shallots


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: 1 tablespoon corn, peanut or Vegetable oil

1 tablespoon corn , peanut or Vegetable oil

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Input: 2 1 1/2-pound live lobsters


Input: Salt to taste, if desired

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

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Input: 2 teaspoons milk


Input: 2 large eggs ( 1/2 cup liquid)

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

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YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups, plus 3 tablespoons, flour, approximately

1$1/2 cups , plus 3 tablespoons , flour , approximately

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar


Input: 1/2 cup granulated sugar


Input: 1/2 cup mild honey


Input: 1 cup blanched and lightly toasted hazelnuts

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

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Input: 1 1/2 teaspoons powdered instant espresso or coffee

1$1/2 teaspoons powdered instant espresso or coffee

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Input: 1/4 teaspoon white pepper


Input: 1/4 teaspoon ground allspice


Input: 1 teaspoon ground cinnamon


Input: 1/3 cup unsweetened cocoa powder (preferably Dutch process)

1/3 cup unsweetened cocoa powder ( preferably Dutch process )

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

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Input: 1/2 cup unsifted, unbleached flour

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

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Input: 1/2 cup loosely packed diced candied citron

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

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Input: 1/2 cup loosely packed diced candied lemon peel

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

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Input: 1/2 cup loosely packed diced candied orange peel

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

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Input: Fine dry bread crumbs for pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup blanched or unblanched almonds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Two nine-inch unbaked pie shells


Input: 1/4 cup dark rum or good bourbon, or vanilla to taste

1/4 cup dark rum or good bourbon , or vanilla to taste

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

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Input: 3 cups heavy cream


Input: 1 teaspoon salt


Input: 1/4 teaspoon good-quality ground cloves


Input: 1/2 teaspoon ground nutmeg


Input: 1/2 teaspoon good-quality ground ginger


Input: 2 teaspoons ground cinnamon


Input: Goodly dash of vanilla


Input: 1 cup white sugar


Input: 1/2 cup brown sugar


Input: 4 cups cooked or canned pumpkin puree

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

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Input: 4 eggs


Input: Freshly grated nutmeg to taste

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


Input: 1/4 cup creme fraiche


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: 3 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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Input: 3 pounds young leeks


Input: 1/2 cup chicken stock


Input: 2 tablespoons butter


Input: 6 heads endive


Input: 2 tablespoons fresh tarragon or parsley leaves, chopped

2 tablespoons fresh tarragon or parsley leaves , chopped

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

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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: 1 tablespoon grated orange peel


Input: 1/4 cup fresh orange juice


Input: 3 tablespoons unsalted butter


Input: 6 small cooked beets


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: 3 tablespoons parsley leaves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh mint leafs, chopped

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

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Input: 4 teaspoons red wine vinegar (preferably Balsamic)

4 teaspoons red wine vinegar ( preferably Balsamic )

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

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Input: 2 cups fresh white bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, finely chopped

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

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Input: 3 cloves garlic, minced


Input: 3/4 cup olive oil


Input: 8 artichokes


Input: Juice of 2 large lemons

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


Input: 1/4 cup pine nuts, toasted

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Input: 4 cups mesclun


Input: Kosher salt to taste


Input: 3/4 pound fresh spinach, stemmed, washed and dried well

3/4 pound fresh spinach , stemmed , washed and dried well

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

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Input: 1 quart of peanut oil, for deep frying

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

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Input: 12 fresh basil leaves, chopped

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

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Input: Kosher salt to taste


Input: Breasts from 4 quails


Input: 1 tablespoon olive oil


Input: 2 drops Tabasco sauce


Input: 3/4 teaspoon kosher salt


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 balsamic vinegar


Input: 1/4 cup heavy cream


Input: 1/4 cup extra-virgin olive oil


Input: 1 seedless cucumber, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices smoked salmon


Input: Kosher salt and freshly ground pepper to taste

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

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Input: 1/2 cup extra-virgin olive oil


Input: 1 tablespoon grainy mustard


Input: 1 tablespoon Dijon mustard


Input: Juice of 1 lemon


Input: 1/2 cup maple syrup


Input: 2 tablespoons unsalted butter


Input: 2 tart apples


Input: 1/2 cup heavy cream


Input: 1/2 cup maple syrup


Input: 3 egg yolks


Input: 1/4 teaspoon ground nutmeg


Input: 2 cloves garlic, peeled and minced

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

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Input: 1 cup heavy cream


Input: Kosher salt and freshly ground pepper to taste

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

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Input: 3 small sweet potatoes, peeled and thinly sliced

3 small sweet potatoes , peeled and thinly sliced

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

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Input: 3 medium-size baking potatoes, peeled and thinly sliced

3 medium-size baking potatoes , peeled and thinly sliced

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

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Input: 1 teaspoon olive oil


Input: 1 tablespoon cold unsalted butter


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

1/2 cup 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: 1/2 cup dry sherry


Input: 3 teaspoons chopped fresh thyme


Input: 2 pounds loin of veal, boned and tied

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

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Input: Freshly ground pepper to taste

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


Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

B-QTY B-UNIT B-COMMENT B-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: 1 leek, washed well and julienned

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

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Input: 4 parsnips, peeled and julienned

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

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Input: 4 carrots, peeled and julienned

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

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Input: 8 fresh chives or 2 scallions, green parts only, thinly sliced

8 fresh chives or 2 scallions , green parts only , thinly sliced

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

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Input: 3 ounces goat cheese


Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons kosher salt, plus more to taste

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

3$1/2 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 medium butternut squash (about 2 1/2 pounds), halved lengthwise, seeds and fibers scooped out

1 medium butternut squash ( about 2$1/2 pounds ) , halved lengthwise , seeds and fibers scooped out

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT 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: 2 tablespoons heavy cream


Input: 1 teaspoon cinnamon


Input: 2 teaspoons lemon juice


Input: 3 to 4 Golden Delicious apples, peeled, cored and sliced thin

3 to 4 Golden Delicious apples , peeled , cored and sliced thin

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

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Input: Pinch of salt


Input: 2 to 3 tablespoons water


Input: 6 tablespoons sugar


Input: 8 tablespoons sweet butter, cut into small bits

8 tablespoons sweet butter , cut into small bits

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

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Input: 12 tablespoons sifted flour


Input: 2 tablespoons chopped chives


Input: 16 to 18 ounces boneless veal, cut into medallions 3/4-inch thick

16 to 18 ounces boneless veal , cut into medallions 3/4-inch thick

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

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Input: 1 tablespoon olive oil


Input: 1 teaspoon lemon juice


Input: Salt and freshly ground black pepper, to taste

Salt and freshly ground black pepper , to taste

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

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Input: 2 teaspoons whole-grain mustard


Input: 1 teaspoon whole mustard seeds


Input: 1 cup creme fraiche


Input: 1 small clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons butter


Input: 14 ounces wild mushrooms, perhaps oyster mushrooms or chanterelles

14 ounces wild mushrooms , perhaps oyster mushrooms or chanterelles

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

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Input: Rock salt (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground black pepper, to taste

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

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Input: 1/4 cup chopped mixed fresh herbs

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

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Input: 1/4 cup heavy cream


Input: 1/2 cup brut Champagne


Input: Juice from 24 oysters


Input: 1/3 to 1/2 cup fish stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons all-purpose flour


Input: 3 tablespoons lightly salted butter


Input: 24 oysters on the half shell

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

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Input: 2 tablespoons sugar


Input: 1/2 teaspoon coarse salt such as kosher salt

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

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Input: 2 teaspoons corn or peanut oil

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

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Input: 2 cups plump, unbroken walnut or pecan halves

2 cups plump , unbroken walnut or pecan halves

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

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Input: 1/8 teaspoon cayenne pepper or more to taste

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

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Input: 1 teaspoon finely chopped fresh tarragon or half the amount dried

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

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Input: 3 tablespoons heavy cream


Input: 1/4 teaspoon dried thyme


Input: 1 bay leaf


Input: 12 raw crawfish or shrimp in the shell, about one-half pound

12 raw crawfish or shrimp in the shell , about one-half pound

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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Input: 1 teaspoon loosely packed stem saffron

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons tomato paste


Input: 1/3 cup dry white wine


Input: 1 clove garlic, peeled


Input: 1 tablespoon Cognac


Input: 1/3 cup finely chopped onion


Input: 1/3 cup finely diced carrots


Input: 1 tablespoon finely chopped shallots


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

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Input: 5 1/2 tablespoons butter


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: 1 four-pound chicken, cut into serving pieces

1 four-pound chicken , cut into serving pieces

B-COMMENT I-COMMENT B-NAME B-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: 4 peppercorns


Input: 1 bay leaf


Input: 1/4 teaspoon dried thyme


Input: 1 sprig fresh parsley


Input: 1 cup scraped, thinly sliced carrots

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

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Input: 1/2 cup, plus three or four tablespoons, rich fresh or canned chicken broth

1/2 cup , plus three or four tablespoons , rich fresh or canned chicken broth

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

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


Input: 1/2 cup Sherry wine


Input: 1 tablespoon finely minced garlic


Input: 1/2 cup finely chopped onion


Input: 2 tablespoons olive oil


Input: 1/2 cup dry white wine


Input: 1/2 cup coarsely chopped or thinly sliced pitted Spanish olives (without pimento)

1/2 cup coarsely chopped or thinly sliced pitted Spanish olives ( without pimento )

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

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


Input: 2 whole garlic cloves, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 onion slices


Input: 1 four-and-one-half- to five-pound duck, cleaned weight

1 four-and-one-half- to five-pound duck , cleaned weight

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 1 cup canned, Italian plum tomatoes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup, less 2 tablespoons, Polish or Russian vodka

1 cup , less 2 tablespoons , Polish or Russian vodka

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon hot, dried red-pepper flakes

1/2 teaspoon hot , dried red-pepper flakes

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: 7 tablespoons butter


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 1/2 pounds pasta such as penne or ziti

1$1/2 pounds pasta such as penne or ziti

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: 1/8 teaspoon cayenne pepper


Input: 1 2/3 cups finely grated Parmesan cheese

1$2/3 cups finely grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely grated Gruyere or Swiss cheese

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 eggs, separated


Input: 10 peppercorns


Input: 4 sprigs parsley


Input: 1 small onion, peeled and quartered

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 1 1/2 cups half and-half


Input: 5 tablespoons flour


Input: 6 tablespoons butter, plus butter for greasing a dish for the souffle

6 tablespoons butter , plus butter for greasing a dish for the souffle

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

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

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


Input: Freshly ground pepper to taste

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


Input: 3 bay leaves


Input: Salt to taste, if desired

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Input: 2 teaspoons dried thyme


Input: 1/4 cup water


Input: 1/4 cup olive oil


Input: 1 large garlic bulb (head), broken into individual cloves, plus 3 additional cloves for the basic cream sauce

1 large garlic bulb ( head ) , broken into individual cloves , plus 3 additional cloves for the basic cream sauce

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Input: 3/4 teaspoon ground cinnamon


Input: 6 tablespoons finely chopped almonds, walnuts or hazelnuts

6 tablespoons finely chopped almonds , walnuts or hazelnuts

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Input: 6 tablespoons freshly squeezed orange juice

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Input: 1/4 cup sugar


Input: 1 cup chopped, pitted dates

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Input: Confectioners' sugar


Input: Date filling (see recipe), optional

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Input: 3 or 4 tablespoons lukewarm water

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Input: 1/2 teaspoon pure vanilla extract


Input: 1 1/2 teaspoons rosewater


Input: 6 to 8 cups unsifted flour

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Input: 1/4 cup unsalted butter


Input: 2 teaspoons sugar


Input: Salt to taste if desired

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Input: 1/4 cup flour


Input: 3 tablespoons lukewarm water


Input: 2 teaspoons granular yeast


Input: 1/4 cup freshly squeezed lime juice

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Input: 1 cup sugar


Input: 1/2 cup boiling water


Input: 1/4 cup cold water


Input: 1 tablespoon unflavored gelatin


Input: 3 cups of fruit puree


Input: 2 or 3 ripe, unblemished mangoes, enough to produce

2 or 3 ripe , unblemished mangoes , enough to produce

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Input: Freshly ground pepper to taste

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Input: 1 1/2 cups chicken broth or water

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Input: Salt to taste if desired

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Input: 1 teaspoon finely minced garlic


Input: 1/2 cup finely chopped onion


Input: 2 tablespoons butter


Input: 1 cup large grain (No. 3) bulgur

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Input: 1 clove garlic, peeled and crushed

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Input: 1/2 teaspoon poultry seasoning or finely chopped sage

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Input: 1 tablespoon freshly squeezed lime or lemon juice

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Input: 1/4 cup corn, peanut or vegetable oil

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Input: 3 tablespoons finely chopped parsley


Input: 3 cups cooked bulgur (see recipe) at room temperature

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Input: Freshly ground pepper to taste

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Input: Salt to taste if desired

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Input: 4 Cornish game hens, about 1 pound each

4 Cornish game hens , about 1 pound each

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Input: Romaine lettuce leaves, optional

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


Input: 1 cup fresh or canned chicken broth

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Input: 4 small green peppers, about 1 pound total weight

4 small green peppers , about 1 pound total weight

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Input: Salt to taste if desired

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


Input: 1/8 teaspoon ground allspice


Input: 1 teaspoon dried mint


Input: 1/2 teaspoon corn, peanut or vegetable oil

1/2 teaspoon corn , peanut or vegetable oil

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Input: 2 medium tomatoes, peeled and finely chopped

2 medium tomatoes , peeled and finely chopped

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Input: 1 tablespoon curry powder


Input: 1 teaspoon chopped fresh green chili pepper, without the seeds

1 teaspoon chopped fresh green chili pepper , without the seeds

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Input: 1 teaspoon finely chopped garlic


Input: 1 teaspoon finely minced fresh ginger

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Input: 1/4 cup finely chopped onions


Input: 1 teaspoon mustard seeds


Input: 2 tablespoons vegetable oil


Input: 1 1/2 pound eggplant


Input: 2 tablespoons toasted sesame seeds


Input: 1 tablespoon olive oil


Input: 2 to 3 tablespoons plain yogurt

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Input: Juice of 1 lemon


Input: 1/4 cup finely chopped onions


Input: 1 large clove garlic, finely minced

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Input: 1 1/2 pound eggplant


Input: 2 tablespoons olive oil


Input: Juice of 1 lemon


Input: 2 tablespoons finely chopped parsley


Input: Salt and freshly ground black pepper

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Input: 2 tablespoons cooking oil


Input: 1 cup very finely chopped onion

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Input: 1 medium green pepper


Input: 1 1/2 pound eggplant


Input: Nutmeg to taste