Input: 1 and 3/4 cups sugar, plus 2 tablespoons for sprinkling

1 and 3/4 cups sugar , plus 2 tablespoons for sprinkling

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons nutmeg


Input: 4 cups sifted flour, plus extra for dusting pans

4 cups sifted flour , plus extra for dusting pans

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup ripe blueberries, raspberries, or blackberries (optional)

1 cup ripe blueberries , raspberries , or blackberries ( optional )

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

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

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


Input: 1/4 pound (1 stick) butter, melted and cooled, plus more for greasing pan

1/4 pound ( 1 stick ) butter , melted and cooled , plus more for greasing pan

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

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

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


Input: 1 cup all-purpose flour


Input: 1 quart buttermilk


Input: 6 garlic cloves, minced


Input: Kosher salt and black pepper


Input: 1 leg of lamb, butt portion only, bone in or boneless (about 7 pounds total)

1 leg of lamb , butt portion only , bone in or boneless ( about 7 pounds total )

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

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

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


Input: 3 tablespoons whole-grain mustard


Input: 1 tablespoon dried savory or thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 thin slices, or approximately 1 ounce, jamon Ibérico de Bellota

2 thin slices , or approximately 1 ounce , jamon Ibérico de Bellota

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

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

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


Input: 2 to 4 large garlic cloves (to taste), minced

2 to 4 large garlic cloves ( to taste ) , minced

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

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

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


Input: Salt to taste


Input: 1 1/2 teaspoons paprika


Input: 1/2 teaspoon cayenne (more to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with juice

1 pound ripe tomatoes , peeled , seeded and chopped , or 1 14-ounce can , with juice

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

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


Input: 2 cups dried white beans, soaked in 2 quarts water for 6 hours or overnight and drained

2 cups dried white beans , soaked in 2 quarts water for 6 hours or overnight and drained

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

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


Input: A bouquet garni consisting of 3 sprigs each parsley and cilantro

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 teaspoons harissa (more to taste), plus additional for serving

2 to 3 teaspoons harissa ( more to taste ) , plus additional for serving

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

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

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


Input: 1 pound bell peppers (red, green, yellow or mixed), seeded and cut in large dice

1 pound bell peppers ( red , green , yellow or mixed ) , seeded and cut in large dice

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

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 YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Anaheim peppers, seeded and diced

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 serranos or 1 to 2 jalapeños (more to taste), seeded and chopped

2 serranos or 1 to 2 jalapeños ( more to taste ) , seeded and chopped

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

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

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


Input: 1 pound summer squash, sliced or cut in large dice

1 pound summer squash , sliced or cut in large dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 tablespoons chopped parsley, mint or cilantro, or a combination

2 to 4 tablespoons chopped parsley , mint or cilantro , or a combination

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

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: 2 to 2 2/3 cups couscous (1/3 cup per serving)

2 to 2$2/3 cups couscous ( 1/3 cup per serving )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large onion, chopped


Input: Salt, preferably kosher, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 large garlic cloves (to taste), minced

2 to 4 large garlic cloves ( to taste ) , minced

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

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


Input: 2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained

2 cups chickpeas , soaked in 2 quarts water for 6 hours or overnight and drained

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

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: A bouquet garni consisting of 8 sprigs each parsley and cilantro

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach

1$1/2 pounds spinach , stemmed and washed thoroughly , or 2 6-ounce bags baby spinach

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

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 to 2 2/3 cups couscous (1/3 cup per serving)

2 to 2$2/3 cups couscous ( 1/3 cup per serving )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound okra


Input: Salt to taste


Input: 2 to 4 large garlic cloves (to taste), minced

2 to 4 large garlic cloves ( to taste ) , minced

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

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

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


Input: Salt, preferably kosher, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A bouquet garni consisting of 8 sprigs each parsley

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A bouquet garni consisting of 8 sprigs cilantro

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh parsley, or a mixture of parsley and cilantro or mint

1/2 cup chopped fresh parsley , or a mixture of parsley and cilantro or mint

B-QTY B-UNIT B-NAME I-NAME I-NAME I-COMMENT O I-COMMENT I-COMMENT I-COMMENT B-NAME O 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: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped


Input: 2 to 4 large garlic cloves (to taste), minced

2 to 4 large garlic cloves ( to taste ) , minced

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

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

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


Input: Salt to taste


Input: 1 1/2 teaspoons paprika


Input: 1/2 teaspoon cayenne (more to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can with juice

1 pound ripe tomatoes , peeled , seeded and chopped , or 1 14-ounce can with juice

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

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 cups pinto beans, Christmas limas or white beans, soaked in 2 quarts water for 6 hours or overnight and drained

2 cups pinto beans , Christmas limas or white beans , soaked in 2 quarts water for 6 hours or overnight and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A bouquet garni consisting of 3 sprigs each parsley and mint

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 2 to 3 teaspoons harissa (more to taste), plus additional for serving

2 to 3 teaspoons harissa ( more to taste ) , plus additional for serving

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

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

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


Input: 1/2 pound (1 large) red bell peppers, seeded and cut in large dice

1/2 pound ( 1 large ) red bell peppers , seeded and cut in large dice

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

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

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


Input: 1 small cauliflower, cut into florets, then sliced about 1/2 inch thick

1 small cauliflower , cut into florets , then sliced about 1/2 inch thick

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

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: 16 imported black olives, pitted and cut in half

16 imported black olives , pitted and cut in half

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 tablespoons chopped parsley or mint, or a combination

2 to 4 tablespoons chopped parsley or mint , or a combination

B-QTY O O B-UNIT B-NAME I-NAME I-NAME I-NAME O B-NAME O 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: 2 to 2 2/3 cups couscous (1/3 cup per serving)

2 to 2$2/3 cups couscous ( 1/3 cup per serving )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound eggplant, preferably long Asian eggplants

1 pound eggplant , preferably long Asian eggplants

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped


Input: 2 to 4 large garlic cloves (to taste), minced

2 to 4 large garlic cloves ( to taste ) , minced

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

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

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


Input: Salt to taste


Input: 1 pound ripe tomatoes, peeled, seeded and chopped, or 1-14 1/2-ounce can, with juice

1 pound ripe tomatoes , peeled , seeded and chopped , or 1-14$1/2-ounce can , with juice

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

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 leeks, white and light green parts only, cut in half lengthwise, cleaned of sand and sliced

2 leeks , white and light green parts only , cut in half lengthwise , cleaned of sand and sliced

B-QTY B-NAME 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

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: 1/2 pound fingerling potatoes, sliced about 1/2 inch thick

1/2 pound fingerling potatoes , sliced about 1/2 inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound summer squash, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 2 1/2 quarts water


Input: A bouquet garni consisting of 3 sprigs each parsley and cilantro

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 2 cups Israeli couscous


Input: 8 medium ripe tomatoes, halved

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, to taste


Input: Ground toasted cumin, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Smoked Spanish paprika, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds firm ripe tomatoes, cored and diced (about 8 cups)

3 pounds firm ripe tomatoes , cored and diced ( about 8 cups )

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


Input: 1 cup honey


Input: 300 grams granulated sugar (1 and 1/2 cups)

300 grams granulated sugar ( 1 and 1/2 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 vanilla bean pods, split

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch fine sea salt


Input: 1 lemon


Input: 3 pounds ripe nectarines or peaches, or a mix, pitted and sliced

3 pounds ripe nectarines or peaches , or a mix , pitted and sliced

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME B-COMMENT B-NAME 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: 730 grams sugar (3 and 1/4 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch salt


Input: 10 sprigs fresh lemon verbena


Input: 3 pounds soft, ripe pears like Bartlett or Anjou, coarsely chopped with peel and core (10 cups)

3 pounds soft , ripe pears like Bartlett or Anjou , coarsely chopped with peel and core ( 10 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds apples, coarsely chopped with peel and core (8 cups)

2 pounds apples , coarsely chopped with peel and core ( 8 cups )

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

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


Input: 1/2 cup brandy


Input: 180 grams light brown sugar (about 1 cup)

180 grams light brown sugar ( about 1 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 grams ground cardamom (about 1/2 teaspoon)

5 grams ground cardamom ( about 1/2 teaspoon )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch fine sea salt


Input: 1 and 1/2 cups finely diced onion

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, minced


Input: 1 inch piece cinnamon stick


Input: Large pinch saffron, crumbled


Input: Salt and pepper


Input: 3 cups chicken broth, vegetable broth or water

3 cups chicken broth , vegetable broth or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 and 1/2 cups cubed day-old firm white bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup milk


Input: 1 pound ground beef or lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, beaten


Input: 1 teaspoon salt


Input: 4 garlic cloves, minced


Input: All-purpose flour, for dusting


Input: Olive oil or vegetable oil


Input: 1 cup giant couscous, m’hamsa, or medium couscous

1 cup giant couscous , m’hamsa , or medium couscous

B-QTY B-UNIT B-NAME I-NAME I-NAME I-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: 2 tablespoons butter


Input: Salt


Input: Salt


Input: 2 medium eggplants, about 12 ounces each, cut in 1-inch cubes

2 medium eggplants , about 12 ounces each , cut in 1-inch cubes

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

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Input: 1/4 teaspoon ground cinnamon


Input: Salt


Input: 1/2 cup golden raisins, soaked in hot water to soften, then drained

1/2 cup golden raisins , soaked in hot water to soften , then drained

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

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Input: 2/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe plum tomatoes, very finely chopped

2 pounds ripe plum tomatoes , very finely chopped

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

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Input: 2 garlic cloves, minced


Input: 1/4 cup basil leaves, torn

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Input: 1 pound spaghetti


Input: Crushed red chile flakes, to taste

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

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Input: 2 ounces coarsely grated ricotta salata

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground pork


Input: 1 cup shredded zucchini


Input: 1/2 teaspoon ground ginger


Input: 3/4 teaspoon black pepper


Input: 1/2 teaspoon salt


Input: 2 to 3 scallions, finely sliced

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Input: 1 egg


Input: 1 package mandoo or other dumpling wrappers (completely thawed if frozen)

1 package mandoo or other dumpling wrappers ( completely thawed if frozen )

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Input: 1 pound dried black beans, rinsed thoroughly

1 pound dried black beans , rinsed thoroughly

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Input: 1/2 large white onion, chopped

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Input: 1 green bell pepper, chopped

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Input: 4 to 5 garlic cloves, crushed

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Input: 1 bay leaf


Input: 1/4 cup extra virgin olive oil

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Input: 1/2 large white onion, finely chopped

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Input: 1 green bell pepper, finely chopped

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Input: 3 garlic cloves, finely chopped

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Input: 1 bay leaf


Input: 1/2 cup dry white wine


Input: 1/4 cup green olives stuffed with pimentos, thinly sliced

1/4 cup green olives stuffed with pimentos , thinly sliced

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Input: 2 cups masa harina


Input: 3/4 teaspoon salt


Input: 1 1/2 cups cooked, well-seasoned white beans

1$1/2 cups cooked , well-seasoned white beans

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Input: 1/2 cup ground pumpkinseeds (recipe here)

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Input: 2 tablespoons chopped oregano


Input: 1/4 cup minced onion or shallot

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Input: 1 cup pumpkinseeds


Input: 1/4 cup lard (preferred) or neutral oil

1/4 cup lard ( preferred ) or neutral oil

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Input: 4 eggs


Input: Salt and pepper


Input: 2 tablespoons mint, preferably spearmint

2 tablespoons mint , preferably spearmint

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

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Input: 2 tablespoons chopped onion


Input: 2 pounds tomatoes


Input: 1 habanero


Input: 2 cloves garlic


Input: Salt to taste


Input: 2 pounds tomatoes


Input: 1 and 1/2 cups short-grain sushi rice

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Input: 2 tablespoons mirin


Input: 1 and 1/2 tablespoons rice-wine vinegar

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Input: 2-inch piece konbu


Input: 1 tablespoon salt


Input: 1 egg yolk


Input: 1 and 1/2 teaspoons orange juice

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Input: 2 teaspoons lime juice


Input: 1 oz. Cointreau


Input: 1 oz. yellow Chartreuse


Input: 1 teaspoon salt


Input: 3/4 cup grapeseed oil


Input: 1/4 cup olive oil


Input: 1/2 cup light soy sauce


Input: 1/2 cup honey


Input: 2 tablespoons sherry vinegar


Input: 1 tablespoon rice-wine vinegar


Input: Coarse salt


Input: Minced scallions


Input: Cooked white rice for serving (optional)

Cooked white rice for serving ( optional )

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Input: Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves

Bouquet Garni made of 8 sprigs thyme , 2 sprigs Italian parsley , 2 bay leaves and 1/2 teaspoon black peppercorns , all wrapped in a packet made of 2 green leek leaves

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

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Input: 1 tablespoon chipotle in adobo, including some of the liquid

1 tablespoon chipotle in adobo , including some of the liquid

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Input: 1 oz. kirschwasser (a clear, dry cherry brandy)

1 oz. kirschwasser ( a clear , dry cherry brandy )

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Input: A dash of maraschino liqueur


Input: A few drops of absinthe


Input: 1 1/2 oz. dry gin


Input: 1 oz. dry vermouth


Input: 1/2 oz. Benedictine


Input: 1 dash Angostura bitters


Input: 1 brandy-cured cherry


Input: Oil or lard as needed


Input: Ground pumpkinseeds as necessary (recipe here)

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Input: 1 habanero


Input: 2 cloves garlic


Input: Salt to taste


Input: Ground pumpkinseeds as necessary (recipe here)

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Input: 2 pounds tomatoes


Input: 1 habanero


Input: 2 cloves garlic


Input: Salt to taste


Input: Ground pumpkinseeds as necessary (recipe here)

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Input: Olive oil, for brushing


Input: 1 medium Romanesco zucchini, sliced into 1/4-inch rounds

1 medium Romanesco zucchini , sliced into 1/4-inch rounds

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

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Input: 4 ounces Parmesan, grated medium-fine (about 1 cup)

4 ounces Parmesan , grated medium-fine ( about 1 cup )

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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Fresh basil leaves


Input: Cracked black pepper


Input: 1 pound skinless, boneless salt cod

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Input: 1 cup milk


Input: 1 large thyme sprig


Input: 1 bay leaf


Input: 5 peppercorns


Input: 2 allspice berries


Input: 1 clove


Input: 1 pound potatoes, peeled, cut in 1-inch cubes

1 pound potatoes , peeled , cut in 1-inch cubes

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Input: 6 large garlic cloves, peeled

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Input: Salt and pepper


Input: 1/3 cup olive oil


Input: Pinch cayenne


Input: Grated nutmeg


Input: 1/2 teaspoon grated lemon zest


Input: 1/2 cup crème fraîche, plus 2 tablespoons

1/2 cup crème fraîche , plus 2 tablespoons

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Input: 3 tablespoons cold butter


Input: 1/2 cup coarse dry bread crumbs

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Input: 2 tablespoons extra virgin olive oil

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

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Input: 1 pound beet greens, stemmed and washed thoroughly

1 pound beet greens , stemmed and washed thoroughly

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

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Input: 2 garlic cloves, minced


Input: 8 eggs


Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons milk


Input: 2 teaspoons balsamic vinegar


Input: 1 tablespoon red wine vinegar or sherry vinegar

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Input: Salt to taste


Input: 1/2 teaspoon Dijon mustard


Input: 1/4 cup extra virgin olive oil

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Input: 1 6-ounce bag baby spinach


Input: 4 medium beets, roasted


Input: 2 ounces goat cheese, crumbled

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Input: 2 tablespoons chopped fresh tarragon, chives, parsley or a combination

2 tablespoons chopped fresh tarragon , chives , parsley or a combination

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Input: 1 tablespoon pine nuts, lightly toasted

1 tablespoon pine nuts , lightly toasted

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Input: 4 large or 6 medium beets, roasted

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

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Input: 1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas

1 can chickpeas , drained and rinsed , or 1$1/2 cups cooked chickpeas

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

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Input: 2 tablespoons minced flat-leaf parsley


Input: 4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels

4 anchovy fillets , soaked in milk or water for 15 minutes , drained , rinsed and dried on paper towels

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

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Input: 1 to 2 small or medium garlic cloves (to taste), peeled, green shoot removed

1 to 2 small or medium garlic cloves ( to taste ) , peeled , green shoot removed

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

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

1 tablespoon red wine vinegar or sherry vinegar ( more to taste )

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: 1 tablespoon fresh lemon juice


Input: 1/4 cup extra virgin olive oil

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

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Input: Freshly ground pepper to taste


Input: 1 bunch beets, with greens, peeled and grated on the wide holes of a grater or food processor (about 1 to 1 1/4 pounds beets)

1 bunch beets , with greens , peeled and grated on the wide holes of a grater or food processor ( about 1 to 1$1/4 pounds beets )

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

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Input: Salt


Input: Greens from 1 bunch beets, stemmed and washed in 2 changes of water

Greens from 1 bunch beets , stemmed and washed in 2 changes of water

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

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Input: 2 eggs


Input: 1/2 cup chopped mixed fresh herbs, like as fennel, dill, mint, parsley

1/2 cup chopped mixed fresh herbs , like as fennel , dill , mint , parsley

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

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


Input: 2 teaspoons ground cumin


Input: 1 teaspoon ground caraway


Input: 1 cup fresh or dry bread crumbs (more as necessary)

1 cup fresh or dry bread crumbs ( more as necessary )

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

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Input: Freshly ground pepper


Input: 2 ounces feta, crumbled (1/2 cup)

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: All-purpose flour as needed and for dredging

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


Input: 1/4 cup canola oil


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Plain Greek-style yogurt or aioli for serving

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound potatoes


Input: 2 large beets, roasted


Input: 1 celery rib, diced


Input: 1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)

1/2 small red onion , minced , soaked in water for 5 minutes , then drained , rinsed and drained on paper towels ( optional )

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

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Input: 2 hard-boiled eggs, peeled and finely chopped

2 hard-boiled eggs , peeled and finely chopped

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

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Input: 2 tablespoons minced chives


Input: 2 tablespoons Champagne vinegar or sherry vinegar

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 teaspoons Dijon mustard


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plain low-fat yogurt


Input: Freshly ground pepper


Input: 1/4 cup soy sauce


Input: 1/4 cup sugar


Input: 1/4 cup water


Input: 1 tablespoon white vinegar


Input: 1 tablespoon Vietnamese chile-garlic sauce (tuong ot toi) or sriracha

1 tablespoon Vietnamese chile-garlic sauce ( tuong ot toi ) or sriracha

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

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


Input: 1 tablespoon freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup canola oil, plus extra for pans

1/4 cup canola oil , plus extra for pans

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: 12 baby leeks, well washed, or thick scallions

12 baby leeks , well washed , or thick scallions

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and black pepper


Input: 1 and 1/2 cups loosely packed cilantro leaves and sprigs, plus about 12 sprigs for garnish, if desired

1 and 1/2 cups loosely packed cilantro leaves and sprigs , plus about 12 sprigs for garnish , if desired

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


Input: Chopped roasted peanuts, optional


Input: 4 large tomato slices, about 1 inch thick

4 large tomato slices , about 1 inch thick

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 2 ears corn, shucked


Input: 1 cup (about 1/2 pound) lump crab meat

1 cup ( about 1/2 pound ) lump crab meat

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YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup thinly sliced basil


Input: 2 tablespoons fresh lemon juice


Input: 6 dashes Tabasco


Input: 2 cups cornmeal


Input: 1 teaspoon baking powder


Input: 1 and 1/2 teaspoons baking soda

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Input: 2 eggs


Input: 1 cup buttermilk, more if needed

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Input: 2 tablespoons warm bacon fat (or melted and slightly cooled butter)

2 tablespoons warm bacon fat ( or melted and slightly cooled butter )

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

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


Input: 1 cup crab meat (about 1/2 pound)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 pieces well-cooked bacon, chopped fine

8 pieces well-cooked bacon , chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: Oil, for deep-frying


Input: Butter, for serving


Input: 1/4 cup and 2 tablespoons olive oil, plus extra for pans

1/4 cup and 2 tablespoons olive oil , plus extra for pans

O O O O B-UNIT B-NAME I-NAME O B-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: 1/4 cup peanut oil


Input: 1 onion, minced


Input: 6 garlic cloves, minced


Input: Sugar to taste


Input: Salt and black pepper


Input: 1 15-ounce can chickpeas, drained and rinsed (about 1 cup)

1 15-ounce can chickpeas , drained and rinsed ( about 1 cup )

B-QTY I-COMMENT B-UNIT B-NAME B-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: 1/2 cup pine nuts, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh mint leaves, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Thick yogurt for serving, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggplants, peeled and sliced lengthwise (about 1/2 inch thick)

3 large eggplants , peeled and sliced lengthwise ( about 1/2 inch thick )

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

NoCAP 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 YesPAREN


Input: 1 28-ounce can diced tomatoes


Input: 3 and 1/2 pounds Japanese or other thin-skinned eggplants

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Rice flour, for dredging (or substitute all-purpose flour)

Rice flour , for dredging ( or substitute all-purpose flour )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Grapeseed oil


Input: 6 big scallops, each sliced into 4 pieces

6 big scallops , each sliced into 4 pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Minced cilantro


Input: 1 dozen live blue crabs (or use precooked crabs)

1 dozen live blue crabs ( or use precooked crabs )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon whole black peppercorns


Input: 2 tablespoons curry powder


Input: 1/2 cup thinly sliced scallions, white and green parts

1/2 cup thinly sliced scallions , white and green parts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and black pepper


Input: 1/2 cup minced ginger


Input: 1/4 cup minced fresh chile peppers of your choice (or substitute sriracha sauce)

1/4 cup minced fresh chile peppers of your choice ( or substitute sriracha sauce )

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

NoCAP NoCAP 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 YesPAREN YesPAREN


Input: 1/4 cup minced garlic


Input: 1/4 cup vegetable oil


Input: 1/2 tablespoon coriander seeds


Input: 1 teaspoon brown mustard seeds


Input: 1/2 teaspoon fennel seeds


Input: 4 loin lamb chops, 1 1/2 inches thick, about 2 pounds, fat well trimmed

4 loin lamb chops , 1$1/2 inches thick , about 2 pounds , fat well trimmed

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

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: 2 tablespoons grapeseed oil


Input: 1 tablespoon unsalted butter


Input: 1 1/2 tablespoons finely chopped shallots

1$1/2 tablespoons finely chopped shallots


Input: 5 tablespoons beef stock


Input: 1 tablespoon Cognac


Input: 3 tablespoons creme fraiche


Input: Salt


Input: 1 teaspoon minced flat-leaf parsley for serving

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked chickpeas


Input: 2 large garlic cloves, peeled, cut in half, green shoots removed

2 large garlic cloves , peeled , cut in half , green shoots removed

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

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: 2 cup flat-leaf parsley leaves


Input: Salt to taste


Input: 1/4 cup fresh lemon juice


Input: 1/4 cup extra virgin olive oil, plus additional for drizzling if desired

1/4 cup extra virgin olive oil , plus additional for drizzling if desired

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

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: Plain low-fat yogurt as needed


Input: 1 to 2 garlic cloves (to taste), halved, green shoots removed

1 to 2 garlic cloves ( to taste ) , halved , green shoots removed

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

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

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


Input: Salt to taste


Input: 1 anchovy fillet, rinsed (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon capers, rinsed and chopped

1 tablespoon capers , rinsed and chopped

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: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup (tightly packed) flat-leaf parsley leaves (25 grams)

3/4 cup ( tightly packed ) flat-leaf parsley leaves ( 25 grams )

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

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

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


Input: 2 pounds Alaskan cod


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: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 plump garlic cloves, finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely minced flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound cultivated or wild mushrooms, like shiitakes, chanterelles or oyster mushrooms, or a combination, trimmed and quartered if small, cut in thick slices if large

1 pound cultivated or wild mushrooms , like shiitakes , chanterelles or oyster mushrooms , or a combination , trimmed and quartered if small , cut in thick slices if large

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

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

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: Salt to taste


Input: 2 tablespoons dry white wine


Input: Freshly ground black pepper


Input: 12 ounces fettuccini or farfalle


Input: 1/4 to 1/2 cup pasta cooking water, to taste

1/4 to 1/2 cup pasta cooking water , to taste

B-QTY B-NAME B-RANGE_END B-UNIT B-NAME I-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: 1/4 to 1/2 cup freshly grated Parmesan (optional)

1/4 to 1/2 cup freshly grated Parmesan ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup basmati rice


Input: 2 cups water or stock (chicken or vegetable)

2 cups water or stock ( chicken or vegetable )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion or 1 medium leek, finely chopped

1 small onion or 1 medium leek , finely chopped

B-NAME I-NAME I-NAME I-NAME I-NAME I-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: 3/4 pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal

3/4 pound carrots ( 2 large ) , peeled , cut in half lengthwise if large , and thinly sliced on the diagonal

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

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

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

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


Input: Salt to taste


Input: 1/2 cup finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (tightly packed) flat-leaf parsley leaves

1 cup ( tightly packed ) flat-leaf parsley leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 heart of romaine lettuce


Input: 1 tablespoon pine nuts, lightly toasted

1 tablespoon pine nuts , lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small squares

4 thin slices stale or toasted baguette , rubbed with a cut clove of garlic and cut in small squares

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT 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 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 tablespoon minced chives


Input: 1/4 cup dressing of your choice, like mustard vinaigrette or a simple lemon vinaigrette: 1 tablespoon lemon juice whisked together with 3 tablespoons extra virgin olive oil and salt to taste

1/4 cup dressing of your choice , like mustard vinaigrette or a simple lemon vinaigrette: 1 tablespoon lemon juice whisked together with 3 tablespoons extra virgin olive oil and salt to taste

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

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


Input: 6 jumbo quail, about 4 to 5 ounces each

6 jumbo quail , about 4 to 5 ounces each

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 1/2 teaspoons grated garlic


Input: 6 large rosemary sprigs, plus 1/2 teaspoon chopped

6 large rosemary sprigs , plus 1/2 teaspoon chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large thyme sprigs, plus 1/2 teaspoon chopped

6 large thyme sprigs , plus 1/2 teaspoon chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 6 small red boiling onions (about 1/2 pound), peeled and quartered

6 small red boiling onions ( about 1/2 pound ) , peeled and quartered

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

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


Input: 1 teaspoon balsamic vinegar


Input: 1 pound grapes, cut into 6 small clusters

1 pound grapes , cut into 6 small clusters

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 1 small white onion, thinly sliced

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: 4 cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible)

4 cups sliced sweet peppers ( a mix of bell peppers , cubanelle and others , as many colors as possible )

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon chopped fresh oregano


Input: 1 1/4 teaspoon salt


Input: 1/2 teaspoon black pepper


Input: 3 tablespoons unsalted butter


Input: 1 1/2 pounds swordfish, skin removed, cut into 1 1/4-inch chunks

1$1/2 pounds swordfish , skin removed , cut into 1$1/4-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 fresh chile de arbol or other hot chile peppers, seeded if desired, and thinly sliced

2 to 3 fresh chile de arbol or other hot chile peppers , seeded if desired , and thinly sliced

B-QTY O O B-NAME I-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT B-NAME I-COMMENT O I-COMMENT I-COMMENT 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 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 garlic clove, minced


Input: Lemon juice, as needed


Input: Chopped cilantro, as needed


Input: Salt


Input: 1 pound fresh or frozen edamame in their pods

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper to taste


Input: 1/4 cup olive oil


Input: 1 pound stewing beef, trimmed of fat, rinsed, patted dry and cut into pieces

1 pound stewing beef , trimmed of fat , rinsed , patted dry and cut into pieces

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

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

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


Input: 1 pound country-style spareribs, trimmed of fat, rinsed, patted dry and cut in half

1 pound country-style spareribs , trimmed of fat , rinsed , patted dry and cut in half

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

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

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


Input: 1 cup coarsely chopped onions


Input: 1/2 cup dry red wine


Input: 1 6-ounce can tomato paste


Input: 3 fresh basil leaves


Input: 10 1-inch-thick slices of dry Italian bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground beef chuck


Input: 2 cloves garlic, finely chopped, more to taste

2 cloves garlic , finely chopped , more to taste

B-QTY B-UNIT B-NAME I-NAME I-NAME I-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: 1 large egg


Input: 5 tablespoons finely grated pecorino Romano, more to taste

5 tablespoons finely grated pecorino Romano , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 1/2 cups Tucci ragù sauce, meat removed and reserved for another use

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

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: 3 cloves garlic, coarsely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups whole plum tomatoes (about two 35-ounce cans), passed through a food mill or puréed in a blender or food processor

8 cups whole plum tomatoes ( about two 35-ounce cans ) , passed through a food mill or puréed in a blender or food processor

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

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

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

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


Input: 1 tablespoon chopped fresh oregano leaves, or 1 teaspoon dried

1 tablespoon chopped fresh oregano leaves , or 1 teaspoon dried

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME O B-COMMENT B-QTY 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: 4 cups all-purpose flour, more for dusting

4 cups all-purpose flour , more for dusting

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs


Input: 1 teaspoon kosher salt


Input: 3 tablespoons olive oil, more for greasing pan

3 tablespoons olive oil , more for greasing pan

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter


Input: 4 cups 1/4-inch by 1/2-inch Genoa salami pieces, cut 1/4-inch thick

4 cups 1/4-inch by 1/2-inch Genoa salami pieces , cut 1/4-inch thick

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

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

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


Input: 4 cups sharp provolone cheese chunks, about 1/4 by 1/2 inch

4 cups sharp provolone cheese chunks , about 1/4 by 1/2 inch

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME O O O O O 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: 12 hard-cooked eggs, shelled and quartered lengthwise, each quarter cut in half

12 hard-cooked eggs , shelled and quartered lengthwise , each quarter cut in half

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

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: 4 cups small meatballs


Input: 3 pounds ziti, cooked very al dente (about half the time recommended on the package) and drained

3 pounds ziti , cooked very al dente ( about half the time recommended on the package ) and drained

B-QTY B-UNIT B-NAME 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

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

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


Input: 2 tablespoons olive oil


Input: 1 cup finely grated pecorino Romano

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs, beaten


Input: 2 tablespoons chopped fresh Italian flat-leaf parsley, more to taste

2 tablespoons chopped fresh Italian flat-leaf parsley , more to taste

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil, more as needed

2 tablespoons olive oil , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 oz. Punt e Mes Italian vermouth

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

NoCAP NoCAP YesCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 oz. Apricot liqueur


Input: 2 dashes Angostura bitters


Input: 1 Luxardo cherry


Input: 2 1/2 oz. Old Overholt rye whiskey

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 oz. Carpano Antica Formula


Input: 3 dashes Angostura\nbitters


Input: 1 1-by-3-inch slice lemon peel


Input: 1-by-3-inch slice orange peel


Input: 1 cup olive oil


Input: 1/3 cup sherry vinegar


Input: 1 to 2 teaspoons Dijon mustard

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head Boston lettuce chopped


Input: 2 thinly sliced pears 1 peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: quartered avocado


Input: 1/2 pound thinly sliced bresaola or prosciutto

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dressing


Input: 1  head romaine lettuce


Input: 2 roughly chopped pears


Input: 1/4 pound Stilton


Input: 3/4 cup toasted, chopped walnuts

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 unripe pears


Input: 2 crisp apples


Input: 4 cups fresh spinach


Input: 1/4 cup raisins


Input: Dressing


Input: 2 thinly sliced onions


Input: butter


Input: 1 head iceberg lettuce


Input: 2 pears


Input: 1 ounce crumbled feta


Input: onions


Input: Dressing


Input: Crumbled bacon


Input: 4 unripe pears


Input: 1 red onion


Input: 1 Serrano chili


Input: 1/4 cup each chopped cilantro and mint

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dressing


Input: 3 unripe pears


Input: 1 jicama


Input: 2 fennel bulbs


Input: 2 unripe pears


Input: Shaved Parmesan


Input: Dressing


Input: 2 or 3 chopped shallots


Input: 4 heads Belgian endive


Input: 3 thinly sliced\npears


Input: 4 ounces goat cheese


Input: 4 unripe pears


Input: 2 whole green onions


Input: 1/4 cup cashews


Input: 3 tablespoons minced crystallized ginger


Input: 1/4 cup dried cranberries


Input: 1 orange


Input: 2 pears


Input: 4 cups arugula


Input: 1/4 cup pitted green olives


Input: 2 tablespoons chopped fresh mint and dressing

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: 2 oz. Basil Hayden’s bourbon


Input: 1/2 oz. Martini & Rossi sweet vermouth

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup crème fraîche


Input: 1/2 cup heavy cream


Input: 4 cups crumbled cake or cookies

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dark rum or bourbon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh berries, optional


Input: Jam, optional


Input: Chocolate shavings, for garnish


Input: Flaky sea salt, for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: 3 tablespoons all-purpose flour


Input: 2 cup whole milk, warmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large egg yolks


Input: 2 tablespoons grated Parmesan


Input: 5 large egg whites


Input: Kosher salt, as needed


Input: 1 cup overseasoned cooked vegetables, chopped (such as sautéed spinach, green bean salad, sautéed mushrooms, roasted eggplant, etc.)

1 cup overseasoned cooked vegetables , chopped ( such as sautéed spinach , green bean salad , sautéed mushrooms , roasted eggplant , etc. )

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

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


Input: 2 large russet potatoes, peeled and grated (about 3 cups)

2 large russet potatoes , peeled and grated ( about 3 cups )

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

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: 1 onion, peeled and grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper


Input: 1 tablespoon chopped thyme


Input: 2 cups finely chopped overcooked meat or fish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons extra-virgin olive oil


Input: Salt, to taste


Input: 3 tablespoons unsalted butter


Input: 3 tablespoons all-purpose flour


Input: 2 cup whole milk, warmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large egg yolks


Input: 2 tablespoons grated Parmesan


Input: 5 large egg whites


Input: Kosher salt, as needed


Input: 1 cup overseasoned cooked vegetables, chopped (like sautéed spinach, green bean salad, sautéed mushrooms, roasted eggplant, etc .)

1 cup overseasoned cooked vegetables , chopped ( like sautéed spinach , green bean salad , sautéed mushrooms , roasted eggplant , etc . )

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

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

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

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


Input: 3 tablespoons crème fraîche


Input: 3 cloves


Input: 4 allspice berries


Input: 2 tablespoons roughly chopped sage


Input: 1 and 1/2 tablespoons kosher salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 boneless pork chops, 4 ounces each, about 1/2-inch thick

6 boneless pork chops , 4 ounces each , about 1/2-inch thick

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-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: 2 large apples


Input: 2 tablespoons butter


Input: All-purpose flour, for dusting


Input: 1/2 cup hard cider, plus 2 tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: 1 and 1/2 cups chicken broth

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons potato starch dissolved in 2 tablespoons cold water

B-NAME B-UNIT B-NAME I-NAME I-NAME I-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: 1 tablespoon Calvados, apple brandy or Cognac, optional

1 tablespoon Calvados , apple brandy or Cognac , optional

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely cut chives


Input: 2 tablespoons chopped parsley


Input: 2 ounces rice vermicelli (thin rice sticks)

2 ounces rice vermicelli ( thin rice sticks )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup rice vinegar


Input: 2 teaspoons soy sauce


Input: 2 large carrots, peeled and grated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium turnips or 1/2 daikon radish, peeled and grated

2 medium turnips or 1/2 daikon radish , peeled and grated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 shiitake mushrooms, stems removed, thinly sliced

6 shiitake mushrooms , stems removed , thinly sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cilantro, chopped, plus additional sprigs

1/2 cup cilantro , chopped , plus additional sprigs

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup mint leaves, coarsely chopped, plus additional leaves

1/3 cup mint leaves , coarsely chopped , plus additional leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can’t get the Thai variety)

1/4 cup Thai basil leaves , coarsely chopped , plus additional leaves ( may substitute regular basil if you can’t get the Thai variety )

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

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

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


Input: Salt to taste


Input: 8 inner romaine lettuce leaves, chopped

8 inner romaine lettuce leaves , chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 8 1/2-inch rice flour spring roll wrappers

8 8$1/2-inch rice flour spring roll wrappers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces rice vermicelli


Input: 1/4 cup rice vinegar


Input: 2 teaspoons soy sauce


Input: 1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels

1/4 pound firm tofu , cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels

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

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: 2 tablespoons peanut-ginger sauce


Input: 3 tablespoons creamy peanut butter, unsalted and unsweetened

3 tablespoons creamy peanut butter , unsalted and unsweetened

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rice vinegar


Input: 2 teaspoons soy sauce


Input: 1 to 2 teaspoons light brown sugar, to taste

1 to 2 teaspoons light brown sugar , to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)

1$1/2 teaspoon ginger juice ( grate 1 tablespoon ginger , wrap in cheesecloth and squeeze )

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

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


Input: Cayenne to taste


Input: 2 large carrots, peeled and grated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium turnips or 1/2 daikon radish, peeled and grated

2 medium turnips or 1/2 daikon radish , peeled and grated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 shiitake mushrooms, stems removed, cut in thin slices

6 shiitake mushrooms , stems removed , cut in thin slices

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 coarsely chopped cilantro, chopped, plus additional sprigs

1/2 cup coarsely chopped cilantro , chopped , plus additional sprigs

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup mint leaves, coarsely chopped, plus additional leaves

1/3 cup mint leaves , coarsely chopped , plus additional leaves

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can’t get the Thai variety)

1/4 cup Thai basil leaves , coarsely chopped , plus additional leaves ( may substitute regular basil if you can’t get the Thai variety )

O O O O O O 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

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

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


Input: Salt to taste


Input: 8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips)

8 to 10 inner romaine lettuce leaves , cut in chiffonade ( crosswise strips )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 8 1/2-inch rice flour spring roll wrappers

8 8$1/2-inch rice flour spring roll wrappers

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: Salt to taste


Input: 1 1/2 teaspoons rice bran oil or canola oil

1$1/2 teaspoons rice bran oil or canola oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups cooked brown rice


Input: 1/4 cup rice vinegar


Input: 3 to 4 medium-size beets (about 1 pound), peeled and grated

3 to 4 medium-size beets ( about 1 pound ) , peeled and grated

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

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


Input: 1/3 cup mint leaves, coarsely chopped, plus additional leaves

1/3 cup mint leaves , coarsely chopped , plus additional leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can’t get the Thai variety)

1/4 cup Thai basil leaves , coarsely chopped , plus additional leaves ( may substitute regular basil if you can’t get the Thai variety )

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

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

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


Input: 2 cups shredded cabbage


Input: 8 8 1/2-inch rice flour spring roll wrappers

8 8$1/2-inch rice flour spring roll wrappers

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups cooked red jasmine rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup rice vinegar


Input: 2 teaspoons soy sauce


Input: 2 large carrots, peeled and grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red bell pepper, seeded and cut in thin julienne

1 small red bell pepper , seeded and cut in thin julienne

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-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: 2 teaspoons black sesame seeds or toasted regular sesame seeds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup coarsely chopped cilantro, plus additional sprigs

1/2 cup coarsely chopped cilantro , plus additional sprigs

B-QTY B-UNIT B-NAME I-NAME I-NAME O 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: 1/3 cup mint leaves, coarsely chopped, plus additional leaves

1/3 cup mint leaves , coarsely chopped , plus additional leaves

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

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Input: 1/4 cup Thai basil, coarsely chopped, plus additional leaves

1/4 cup Thai basil , coarsely chopped , plus additional leaves

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

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Input: Salt to taste


Input: 8 to 10 inner romaine lettuce leaves, cut in chiffonade (crosswise strips)

8 to 10 inner romaine lettuce leaves , cut in chiffonade ( crosswise strips )

B-QTY O B-RANGE_END O 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: 12 large fully cooked shrimp, cut in half lengthwise

12 large fully cooked shrimp , cut in half lengthwise

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

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Input: 8 8 1/2-inch rice flour spring roll wrappers

8 8$1/2-inch rice flour spring roll wrappers

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

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Input: 1 3/4 cups cooked rice (brown, basmati or jasmine)

1$3/4 cups cooked rice ( brown , basmati or jasmine )

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

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Input: 3 tablespoons rice vinegar


Input: 2 teaspoons soy sauce


Input: 1 pound baby spinach or 2 pounds bunch spinach, stemmed and washed

1 pound baby spinach or 2 pounds bunch spinach , stemmed and washed

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

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Input: 2 teaspoons black sesame seeds or lightly toasted regular hulled sesame seeds

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

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Input: 1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels

1/4 pound firm tofu , cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels

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

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

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Input: 2 tablespoons peanut sauce


Input: 2 large carrots (about 1 pound), peeled and grated

2 large carrots ( about 1 pound ) , peeled and grated

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

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Input: 6 shiitake mushrooms, stems removed, thinly sliced

6 shiitake mushrooms , stems removed , thinly sliced

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

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Input: 1/2 cup cilantro, coarsely chopped, plus additional sprigs

1/2 cup cilantro , coarsely chopped , plus additional sprigs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup mint leaves, coarsely chopped, plus additional leaves

1/3 cup mint leaves , coarsely chopped , plus additional leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can’t get the Thai variety)

1/4 cup Thai basil leaves , coarsely chopped , plus additional leaves ( may substitute regular basil if you can’t get the Thai variety )

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

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

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


Input: Salt to taste


Input: 8 8 1/2-inch rice flour spring roll wrappers

8 8$1/2-inch rice flour spring roll wrappers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon black peppercorns


Input: 1 cup cilantro leaves


Input: 1 1/4 cup (about 80) bean sprouts

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Input: 1/4 cup honey


Input: 1 tsp. lemon zest


Input: 1 1/2 tsp. demerara sugar


Input: 1 double-crust pie dough,\npreferably made with shortening

1 double-crust pie dough , \npreferably made with shortening

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 oz. milk


Input: 1 oz. dark rum


Input: 3 rum-soaked raisins


Input: Whipped cream


Input: 5 whole matzos


Input: 150 milliliters liquid goose fat


Input: 4 eggs


Input: 1/2 cup fresh chopped parsley


Input: Salt and pepper to taste


Input: 1 tsp. dark crème de cacao

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Input: 1 1/4 pounds coarsely ground sirloin,\nflank or chuck steak (or you may\nchop into 1/4-inch dice)

1$1/4 pounds coarsely ground sirloin , \nflank or chuck steak ( or you may\nchop into 1/4-inch dice )

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

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Input: 2 russet potatoes, peeled and\nthinly sliced

2 russet potatoes , peeled and\nthinly sliced

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Input: 1 large onion, halved and thinly sliced

1 large onion , halved and thinly sliced

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