Input: 1 teaspoon olive oil


Input: 2 tablespoons finely chopped leeks, white part only

2 tablespoons finely chopped leeks , white part only

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 tiny hot red chilies, trimmed, seeded and chopped

1 or 2 tiny hot red chilies , trimmed , seeded and chopped

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

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

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


Input: 2 large cloves garlic, finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound onions, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 4 pounds yellow bell peppers, washed

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

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Input: Few sprinkles of cayenne


Input: 1/2 pound unsalted butter


Input: 1 cup heavy cream


Input: 6 tablespoons fish stock


Input: 1/4 cup dry white wine


Input: 1 kaffir lime leaf


Input: 1 large stalk lemon grass, trimmed and soft bulb finely sliced

1 large stalk lemon grass , trimmed and soft bulb finely sliced

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

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

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


Input: 4 mushrooms, finely chopped


Input: 1 clove garlic, minced


Input: 1/8 teaspoon salt


Input: 1 egg mixed with 1 teaspoon water

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

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Input: 28 won-ton squares


Input: 1 1/2 tablespoons brandy


Input: 1 1/2 tablespoons dry white wine


Input: Fresh cilantro or parsley sprigs

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


Input: 5 ounces scallops


Input: 2 teaspoons olive oil


Input: 10 ounces lobster meat, chopped, or crab meat

10 ounces lobster meat , chopped , or crab meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced onion


Input: 1 green onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons finely chopped cilantro

1$1/2 tablespoons finely chopped cilantro


Input: Bamboo shoots


Input: Bean sprouts


Input: 1/2 teaspoon sugar, or to taste

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

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Input: 1/2 teaspoon salt, or to taste

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

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Input: 1/4 teaspoon freshly ground pepper


Input: 3 cups cooked thin noodles (prepared Chinese wheat noodles, rice noodles or vermicelli)

3 cups cooked thin noodles ( prepared Chinese wheat noodles , rice noodles or vermicelli )

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

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

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


Input: 16 ounces boneless, skinless chicken breasts, grilled, sliced

16 ounces boneless , skinless chicken breasts , grilled , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound seedless watermelon


Input: 1 English cucumber, halved, seeded and thinly sliced crosswise

1 English cucumber , halved , seeded and thinly sliced crosswise

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 cup thinly sliced scallions


Input: 1/4 cup soy oil or light olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 tablespoons dark sesame oil


Input: 1 tablespoon soy sauce


Input: 1 tablespoon (packed) freshly grated peeled ginger root

1 tablespoon ( packed ) freshly grated peeled ginger root

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ice cubes


Input: 2 1/2 tablespoons rice vinegar


Input: 2 to 4 tablespoons fresh lime or lemon juice (to taste)

2 to 4 tablespoons fresh lime or lemon juice ( to taste )

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

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

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


Input: 3 to 4 tablespoons superfine sugar or to taste

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

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Input: 5 cups watermelon, seeds removed

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

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Input: 1/2 lemon, thinly sliced


Input: 5 maraschino cherries, halved (optional)

5 maraschino cherries , halved ( optional )

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

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Input: 1 1/2 teaspoons whole cloves


Input: 1 tablespoon broken cinnamon stick


Input: 2 cups sugar


Input: 1 cup distilled white vinegar


Input: 2 to 3 pounds watermelon rind

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

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Input: 1/4 cup pickling salt or table salt

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups favorite tomato sauce, heated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces rigatoni, cooked al dente

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups prepared Bolognese sauce


Input: Salt and freshly ground pepper to taste

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

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Input: 1 tablespoon butter, softened


Input: 8 ounces spaghetti, cooked al dente

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

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Input: 1 large egg


Input: 2 cups freshly steamed spinach (16 cups washed leaves, about 5 pounds organic bunches), drained and squeezed dry

2 cups freshly steamed spinach ( 16 cups washed leaves , about 5 pounds organic bunches ) , drained and squeezed dry

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

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

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

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


Input: 1 1/3 cups fresh, finely shredded Parmesan cheese, plus more for serving

1$1/3 cups fresh , finely shredded Parmesan cheese , plus more for serving

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

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

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


Input: 10 ounces ricotta cheese, drained overnight and pressed dry

10 ounces ricotta cheese , drained overnight and pressed dry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups heavy cream


Input: 8 tablespoons (1 stick) butter, softened

8 tablespoons ( 1 stick ) butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, chopped, with some green included

1 bunch scallions , chopped , with some green included

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 2 cups heavy cream


Input: 8 ounces (2 cups) grated Gruyère or Swiss cheese

8 ounces ( 2 cups ) grated Gruyère or Swiss cheese

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 branches fresh basil leaves, removed, washed and shredded

10 branches fresh basil leaves , removed , washed and shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups dry white wine


Input: 1 large onion (8 ounces), finely chopped

1 large onion ( 8 ounces ) , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 tablespoon butter


Input: 2 large egg yolks


Input: 5 tablespoons olive oil


Input: 1 whole large egg


Input: 1/2 teaspoon salt


Input: 2 1/2 cups unsifted all-purpose flour, plus extra to roll out the dough

2$1/2 cups unsifted all-purpose flour , plus extra to roll out the dough

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

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

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


Input: Toast points or tart shells (Siljans is a good, crispy brand)

Toast points or tart shells ( Siljans is a good , crispy brand )

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

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

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


Input: 1/2 cup chopped fresh parsley


Input: 1 pound jumbo lump crab meat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt, or more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cayenne pepper


Input: 1 tablespoon dry sherry


Input: 1 1/2 cups unsifted all-purpose flour


Input: 1/8 teaspoon salt


Input: 1/4 teaspoon cayenne pepper


Input: Dash of Worcestershire sauce


Input: 1 large egg


Input: 50 small pimento-stuffed cocktail olives, drained and patted dry

50 small pimento-stuffed cocktail olives , drained and patted dry

B-QTY B-COMMENT I-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: 2 large eggs


Input: 4 anchovy fillets


Input: Arugula or other salad leaves, for garnish

Arugula or other salad leaves , for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons (1 stick) butter, softened

8 tablespoons ( 1 stick ) butter , softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces (2 cups) grated extra-sharp cheddar cheese

8 ounces ( 2 cups ) grated extra-sharp cheddar cheese

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

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Input: 1 tablespoon freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Vegetable oil or bacon fat for frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2 1/2-inch piece ginger, peeled and finely julienned

1 2$1/2-inch piece ginger , peeled and finely julienned

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

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Input: Juice of 1 lime


Input: 3 tablespoons fish sauce (nam pla)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1-pound piece of salmon fillet, skinned and cut into 1/2-inch cubes

1 1-pound piece of salmon fillet , skinned and cut into 1/2-inch cubes

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

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

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


Input: 1 cup shiitake mushrooms, trimmed and thinly sliced

1 cup shiitake mushrooms , trimmed and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 cups sliced ( 1/2 inch thick) baby bok choy

2 cups sliced ( 1/2 inch thick ) baby bok choy

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: Half a small red onion


Input: 1 tablespoon fresh parsley


Input: 1 pound top round or chuck steak, cubed

1 pound top round or chuck steak , cubed

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

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Input: 1 scallion, cut crosswise into thirds and julienned

1 scallion , cut crosswise into thirds and julienned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk lemon grass, trimmed and halved lengthwise and crosswise

1 stalk lemon grass , trimmed and halved lengthwise and crosswise

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

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Input: 3 cups fresh or canned chicken stock or fish stock

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Input: 1/4 cup chopped parsley leaves


Input: 1/4 cup pine nuts


Input: 1/2 cup pitted calamata olives, halved lengthwise

1/2 cup pitted calamata olives , halved lengthwise

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

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Input: 1 cup Seville orange juice or 3/4 cup orange juice and 1/4 cup lime juice

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

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

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


Input: 1/2 teaspoon salt


Input: 4 large egg yolks


Input: 1 2/3 cups heavy cream


Input: 1 teaspoon olive oil


Input: 1 2 1/2- to 3-pound whole snapper, cleaned and scaled

1 2$1/2- to 3-pound whole snapper , cleaned and scaled

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

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Input: 1 teaspoon black peppercorns


Input: 5 bay leaves


Input: 1 large strip Seville orange zest or 1 strip orange zest and 1 strip lime zest

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NoCAP NoCAP NoCAP YesCAP 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 cups all-purpose flour


Input: 2 firm pears


Input: 1 teaspoon butter


Input: 1 teaspoon sugar


Input: 1/3 cup honey


Input: 13-inch cinnamon stick


Input: 1 clove


Input: 1 star anise


Input: 1/2 vanilla bean (seeds only)

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

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Input: 1 pound fresh ripe pears


Input: 1/3 cup honey


Input: 1 small piece star anise


Input: Small pinch of salt


Input: 1 egg


Input: 1 cup confectioners' sugar


Input: 4 ounces (1 stick) cold butter, cut into 1-tablespoon pieces

4 ounces ( 1 stick ) cold butter , cut into 1-tablespoon pieces

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

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


Input: 1/4 vanilla bean (seeds only )

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

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Input: 2 tablespoons butter


Input: 2 tablespoons olive oil


Input: 2 large garlic cloves


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon freshly ground pepper


Input: 1 egg


Input: 1 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 pieces okra


Input: 1 tablespoon olive oil


Input: 3 onions, finely chopped


Input: 3 garlic cloves, crushed


Input: 3 tomatoes (blanched and peeled, optional), chopped

3 tomatoes ( blanched and peeled , optional ) , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Pinch of salt and pepper


Input: 1 vegetable or chicken bouillon cube

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3-inch cinnamon sticks


Input: 2 large boneless, skinless chicken breast halves (1 pound total)

2 large boneless , skinless chicken breast halves ( 1 pound total )

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

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Input: 2 eggs


Input: 1/2 cup milk


Input: Oil for greasing the rack

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


Input: 1 cup unbleached white flour


Input: 1 cup whole-wheat flour


Input: 3 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 1/2 cup butter or margarine


Input: 1/2 cup beer


Input: 1/2 cup ketchup


Input: 1 5-pound chicken, quartered

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


Input: Pinch of Accent (optional)

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Input: 1 tablespoon molasses


Input: 1 teaspoon salt


Input: 1 tablespoon white or cider vinegar

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Input: 10 whole cloves


Input: 1 tablespoon ground allspice


Input: 3 tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme

3 tablespoons fresh thyme , chopped , or 1 tablespoon dried thyme

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

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Input: 1 green, yellow or red Scotch bonnet pepper, stemmed and chopped (with seeds)

1 green , yellow or red Scotch bonnet pepper , stemmed and chopped ( with seeds )

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

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Input: 2 bunches green onions, chopped

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

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Input: 1 medium white onion, chopped

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

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Input: 3 medium cloves garlic, chopped

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Input: 1/3 cup shavings of milk chocolate

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

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Input: 2 cups fresh blackberries, washed

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

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Input: 2 cups fresh raspberries, washed

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

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Input: 2 cups fresh strawberries, washed and hulled

2 cups fresh strawberries , washed and hulled

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Input: 3 pounds ricotta cheese


Input: Grated zest of 1 orange

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


Input: 3 cups heavy cream


Input: 2 cups confectioners' sugar


Input: 1/2 teaspoon sugar


Input: 1 teaspoon sriracha (Asian chili sauce) or sambal

1 teaspoon sriracha ( Asian chili sauce ) or sambal

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

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Input: 1/2 teaspoon lime juice


Input: 6 tablespoons Kewpie brand Japanese mayonnaise (available in Asian markets and some supermarkets) or other mayonnaise

6 tablespoons Kewpie brand Japanese mayonnaise ( available in Asian markets and some supermarkets ) or other mayonnaise

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

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Input: 1 1/2 tablespoons rice wine vinegar


Input: 3 tablespoons grapeseed oil


Input: 3/4 cup cooked navy beans


Input: 1/2 cup fennel, cut in 1/4-inch cubes

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Input: 1/2 cup chopped watercress


Input: 1/2 cup chopped green curly leaf lettuce or red leaf lettuce

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

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Input: 8 large sea scallops


Input: 5 ounces enoki mushrooms


Input: Pumpkinseed oil, for sprinkling


Input: 4 chive flowers, broken into pieces, or 1 tablespoon chives in 1/2-inch slices

4 chive flowers , broken into pieces , or 1 tablespoon chives in 1/2-inch slices

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

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Input: 1/3 cup ricotta salata, shaved into irregular 1-inch shards with a vegetable peeler

1/3 cup ricotta salata , shaved into irregular 1-inch shards with a vegetable peeler

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

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Input: 2 tablespoons coarsely chopped basil


Input: Sea salt


Input: 2 large handfuls haricots verts, trimmed

2 large handfuls haricots verts , trimmed

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

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Input: 1 thin scallion, very thinly sliced

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

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Input: 1 cup roughly chopped watercress


Input: 1 cup roughly chopped green curly leaf lettuce

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Input: 1 cup roughly chopped frisee


Input: 3 tablespoons extra virgin olive oil

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Input: 1/2 ripe avocado


Input: 1/2 teaspoon Dijon mustard


Input: Sea salt


Input: Freshly ground black pepper


Input: 1 egg


Input: 1 teaspoon peanut oil


Input: 3 slices prosciutto


Input: 2 teaspoons lemon juice


Input: 1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

1$1/2-inch piece daikon radish , sliced into paper thin rounds with a vegetable peeler ( cut rounds in half if larger than 1 inch in diameter )

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

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Input: 1 cup roughly chopped baby arugula

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

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Input: 2 cups 1/4-inch slices lollo rosso or red leaf lettuce

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

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Input: 1 tablespoon chopped tarragon


Input: 3 tablespoons extra virgin olive oil

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

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Input: 1/2 cup peas


Input: 6 spears asparagus, trimmed

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


Input: 1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed

1 tablespoon thinly sliced garlic chives , or chives and 1/2 small garlic clove , crushed

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

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Input: Freshly ground black pepper


Input: 1 teaspoon Dijon mustard


Input: 2 teaspoons white wine vinegar


Input: Sea salt


Input: 2 1/2 tablespoons hazelnuts, toasted and coarsely chopped

2$1/2 tablespoons hazelnuts , toasted and coarsely chopped

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Input: 1/2 cup endive, cut diagonally into 3/4-inch slices

1/2 cup endive , cut diagonally into 3/4-inch slices

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

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Input: 1 rib celery, cut into 1/4-inch cubes

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Input: 1 cup chopped romaine lettuce


Input: 1 cup thinly sliced red leaf lettuce

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

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Input: 1 teaspoon heavy cream


Input: 1/2 tablespoon walnut oil or hazelnut oil

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

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Input: 3 tablespoons extra virgin olive oil

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

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Input: Sea salt


Input: Freshly ground black pepper


Input: 2 1/2 cups barley, rinsed


Input: 2 tablespoons kosher salt or more to taste

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

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Input: Freshly ground black pepper to taste

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

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Input: 1/2 teaspoon Dijon mustard


Input: 2 teaspoons best quality aged sherry vinegar

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

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Input: 3 baby Red Bliss potatoes


Input: 8 ounces butter or margarine


Input: 1 very large onion or 2 medium onions, peeled and chopped (about 1 pound)

1 very large onion or 2 medium onions , peeled and chopped ( about 1 pound )

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

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Input: 6 cloves garlic, peeled and finely chopped

6 cloves garlic , peeled and finely chopped

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Input: 1 1/2 pounds fresh mushrooms, trimmed and thinly sliced

1$1/2 pounds fresh mushrooms , trimmed and thinly sliced

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Input: 2 quarts beef broth


Input: 2 tablespoons flour


Input: 1/2 cup chopped parsley


Input: 4 stalks of celery with leaves,diced

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Input: 3 big carrots, peeled and coarsely chopped (about 1 1/2 pounds)

3 big carrots , peeled and coarsely chopped ( about 1$1/2 pounds )

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

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Input: 2 tablespoons vegetable shortening


Input: 2 large Spanish onions (1 pound each), peeled and chopped

2 large Spanish onions ( 1 pound each ) , peeled and chopped

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

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Input: 3 large hard-cooked eggs, chilled

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

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Input: Kosher salt and freshly ground pepper to taste

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

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Input: 2 1/2 pounds smoked salmon(preferably a mild variety like Gaspe Atlantic salmon or Western Nova),cut into small pieces

2$1/2 pounds smoked salmon ( preferably a mild variety like Gaspe Atlantic salmon or Western Nova ) , cut into small pieces

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

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Input: 1/2 cup dried porcini mushrooms


Input: 1 1/2 teaspoons olive oil


Input: 1 tablespoon minced fresh parsley


Input: 2 tablespoons red wine vinegar


Input: 1/2 cup finely chopped scallions


Input: 1 medium red onion, peeled and very finely chopped

1 medium red onion , peeled and very finely chopped

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

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Input: 2 tablespoons vegetable oil (schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)

2 tablespoons vegetable oil ( schmaltz , rendered chicken fat , is available from your butcher , and can be used as a substitute at your own risk )

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

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Input: 1 pound fresh chicken livers (about 16 livers)

1 pound fresh chicken livers ( about 16 livers )

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

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Input: Sugar for rolling


Input: 3 large eggs, room temperature

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

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Input: 2 1/2 teaspoon caraway seeds


Input: 1/2 pound butter, room temperature

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Input: 1 1/2 cups sugar


Input: 2 tablespoons sugar


Input: 1/2 teaspoon grated nutmeg


Input: 3 cups flour


Input: 1/2 teaspoon salt


Input: 1/4 to 1/2 cup white wine or sherry

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Input: 1/2 cup butter, melted


Input: 1/2 package frozen puff pastry, defrosted (optional)

1/2 package frozen puff pastry , defrosted ( optional )

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

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Input: 1 pound home-style white bread, crust removed, torn into small pieces

1 pound home-style white bread , crust removed , torn into small pieces

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

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Input: 1 cup cream


Input: 5 large eggs (omit 2 egg whites)

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

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Input: 10 to 14 sheets phyllo dough

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound peeled, grated carrots

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

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Input: Salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons light soy sauce


Input: 3/4 cup flaked unsweetened coconut


Input: 1 large hot red chili, seeded and finely chopped

1 large hot red chili , seeded and finely chopped

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

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Input: Grated zest of 3 limes

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


Input: 1 stalk lemongrass, trimmed and finely chopped

1 stalk lemongrass , trimmed and finely chopped

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

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Input: 1 clove garlic, unpeeled, halved

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

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Input: 1/4 cup fresh parsley leaves


Input: 1/4 cup shaved Parmesan cheese


Input: 3 tablespoons fresh lemon juice


Input: 4 large sweet onions


Input: 2 large red onions


Input: 1/2 cup peanut oil


Input: 2 slices Tuscan bread, 3/4-inch thick

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

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Input: 4 large yellow onions, unpeeled

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Input: 10 tablespoons olive oil


Input: Kosher salt to taste


Input: 10 sprigs fresh thyme


Input: 1 head garlic, cut in half

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Input: 4 cups extra virgin olive oil, more as needed

4 cups extra virgin olive oil , more as needed

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

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Input: Salt and pepper to taste

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


Input: 4 chicken leg quarters


Input: 1/4 cup finely chopped red onion

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

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Input: 3 red ripe tomatoes, about 1 pound, sliced 1/4 inch thick

3 red ripe tomatoes , about 1 pound , sliced 1/4 inch thick

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

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Input: 2 tablespoons chopped fresh basil or chives

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Input: 1/8 teaspoon salt


Input: 1 egg


Input: 1/2 teaspoon vanilla extract


Input: 2 pints fresh strawberries, hulled and halved

2 pints fresh strawberries , hulled and halved

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar, for garnish


Input: Freshly ground pepper to taste

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


Input: 4 ounces almond paste


Input: 4 tablespoons cold unsalted butter, cut into small pieces

4 tablespoons cold unsalted butter , cut into small pieces

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

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Input: 2 tablespoons sugar


Input: 1/4 cup all-purpose flour


Input: 1/4 cup ice water


Input: 2 teaspoons sugar


Input: 1/2 cup cold unsalted butter, cut in pieces

1/2 cup cold unsalted butter , cut in pieces

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

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Input: 1 1/2 tablespoons red-wine vinegar


Input: 1 tablespoon salt


Input: 1 1/4 cups all-purpose flour


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 3 tablespoons extra-virgin olive oil


Input: 1 1/2 tablespoons chopped fresh rosemary

1$1/2 tablespoons chopped fresh rosemary


Input: 1 cup chopped Italian parsley


Input: About 1 1/4 cups water


Input: 9 large tomatoes, cored and cut into medium dice

9 large tomatoes , cored and cut into medium dice

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

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Input: 1 large red onion, peeled and cut into small dice

1 large red onion , peeled and cut into small dice

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

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Input: 4 large cloves garlic, peeled and minced

4 large cloves garlic , peeled and minced

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

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Input: 8 cups crustless bread cubes (1 inch) from good, firm, country-style bread

8 cups crustless bread cubes ( 1 inch ) from good , firm , country-style bread

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

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, to taste


Input: 1/2 cup fresh basil leaves, cut across into thin strips

1/2 cup fresh basil leaves , cut across into thin strips

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

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Input: 4 cloves garlic, peeled and coarsely chopped

4 cloves garlic , peeled and coarsely chopped

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

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

1 teaspoon freshly ground black pepper , plus more to taste

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

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Input: 1 1/2 pounds boneless, skinless chicken breasts

1$1/2 pounds boneless , skinless chicken breasts

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

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Input: 1/4 cup olive oil


Input: 1/2 cup fresh lemon juice


Input: 5 fresh basil leaves, chopped

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

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Input: 2 cloves garlic, peeled and minced

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

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Input: 12 cups spinach, stemmed and washed but not dried

12 cups spinach , stemmed and washed but not dried

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

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Input: 2 tablespoons fresh lemon juice


Input: Salt and freshly ground pepper to taste

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

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Input: 1 1/2 cups shaved fresh Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large lemon, cut into 6 wedges, optional

1 large lemon , cut into 6 wedges , optional

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

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Input: 2 cups good-quality tomato juice


Input: 2 tablespoons chopped fresh basil


Input: 1 teaspoon olive oil


Input: 2 shallots, peeled and minced

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

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Input: 2 cups spinach, stemmed and washed but not dried

2 cups spinach , stemmed and washed but not dried

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

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Input: 1 pound sea scallops


Input: 2 eggs


Input: 1 cup creme fraiche


Input: 2 teaspoons salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 cooked shrimp, peeled and halved lengthwise

12 cooked shrimp , peeled and halved lengthwise

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

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Input: 1 teaspoon olive oil


Input: 1 1/2 cups imported black olives


Input: 3 tablespoons lemon vinaigrette (see above)

3 tablespoons lemon vinaigrette ( see above )

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

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Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 cups wide assortment of salad greens

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

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Input: 1 teaspoon salt


Input: 2 teaspoons chopped Italian parsley


Input: 1/4 cup lemon vinaigrette (see above)

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

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Input: 2 cups fresh fava beans, boiled until tender and cooled

2 cups fresh fava beans , boiled until tender and cooled

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

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Input: 2 cloves garlic, peeled and minced

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

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Input: 4 large fresh artichoke hearts, raw, very thinly sliced

4 large fresh artichoke hearts , raw , very thinly sliced

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

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Input: Freshly ground pepper to taste

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


Input: 12 small fresh artichoke hearts, cooked and cooled and cut into quarters

12 small fresh artichoke hearts , cooked and cooled and cut into quarters

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

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Input: 2 1/2 pounds small red potatoes, quartered

2$1/2 pounds small red potatoes , quartered

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

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Input: 1 tablespoon olive oil


Input: 1 tablespoon chopped fresh rosemary


Input: 1 teaspoon salt, plus more to taste

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

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Input: 1/2 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped Italian parsley


Input: 8 loin lamb chops, boned and trimmed

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

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Input: 2 1/2 tablespoons lemon vinaigrette (see above)

2$1/2 tablespoons lemon vinaigrette ( see above )

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

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Input: 1/4 cup fresh lemon juice


Input: 1/2 cup extra-virgin olive oil


Input: 1/2 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 1 teaspoon olive oil


Input: 4 tablespoons fresh lemon juice


Input: 1/4 cup extra-virgin olive oil


Input: 1 teaspoon ground cumin, toasted

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

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Input: 1/2 teaspoon ground turmeric


Input: 1/4 teaspoon Tabasco sauce


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

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

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Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped mint


Input: 2 tablespoons finely chopped dill


Input: 3 scallions, chopped


Input: 1 teaspoon Dijon mustard


Input: 2 cups small French lentils


Input: 2 bunches fresh spinach, wilted

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

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Input: 1 boned loin of veal, about 3 pounds rolled and tied

1 boned loin of veal , about 3 pounds rolled and tied

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

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Input: 3/4 teaspoon curry powder


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh mint


Input: 1/2 cup Dijon mustard


Input: 1 teaspoon fresh lemon juice


Input: 1 teaspoon extra-virgin olive oil


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 scallion, trimmed and chopped

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

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Input: 18 small red potatoes (about 1 inch in diameter)

18 small red potatoes ( about 1 inch in diameter )

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

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Input: 4 large carrots, peeled and cut on an extreme diagonal into i-inch-thick slices

4 large carrots , peeled and cut on an extreme diagonal into i-inch-thick slices

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

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


Input: 1/8 teaspoon ground cumin


Input: 4 tablespoons olive or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


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

1 cup chicken broth , homemade or low-sodium canned

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

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Input: 6 leeks, white and light green parts only, washed well

6 leeks , white and light green parts only , washed well

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

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Input: 3 artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice

3 artichokes , stems removed , halved lengthwise , cut surfaces rubbed with lemon juice

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

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


Input: 2 cups fresh morels, cleaned

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

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Input: 1 bunch thin asparagus, ends snapped off

1 bunch thin asparagus , ends snapped off

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

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Input: 1 cup diced cooked ham


Input: 2 teaspoons minced garlic


Input: Freshly ground pepper to taste

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


Input: 8 large eggs, at room temperature

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

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Input: 2 tablespoons olive oil


Input: 1/2 cup coarsely chopped fresh basil or Italian parsley

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound fresh green beans


Input: Salt to taste


Input: 2 teaspoons Dijon-style mustard


Input: 1/2 teaspoon minced garlic


Input: 2 tablespoons red-wine vinegar


Input: Fine sea salt and freshly ground white pepper

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

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Input: 2 tablespoons osetra or other caviar

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

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Input: 1 sweet red bell pepper, cored and cut into thin strips

1 sweet red bell pepper , cored and cut into thin strips

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


Input: 1 cup thinly sliced onions


Input: 3 tablespoons vegetable oil


Input: 1/2 pound mushrooms, thinly sliced

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

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Input: Salt to taste


Input: 1 pound red-skinned potatoes


Input: Juice of 1 lemon


Input: 1 cup heavy cream


Input: 1 quart chicken stock, preferably homemade

1 quart chicken stock , preferably homemade

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

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Input: 2 cups heavy cream or whole milk

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

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Input: 3 tablespoons coarse sea salt


Input: 1 pound watercress (about 3 bunches), stems removed, leaves rinsed

1 pound watercress ( about 3 bunches ) , stems removed , leaves rinsed

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

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


Input: Pinch fine sea salt


Input: 1/3 cup palm sugar, or regular sugar

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

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Input: Large pinch of salt


Input: 1 yam, peeled and diced (1/2 inch)

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

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Input: 2 tablespoons chopped peanuts


Input: 3 tablespoons unsalted butter


Input: 1 pound leeks (about 2 large), white and light green parts only, halved, rinsed and thinly sliced

1 pound leeks ( about 2 large ) , white and light green parts only , halved , rinsed and thinly sliced

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


Input: 1 onion, peeled and finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups coconut milk


Input: 1/3 cup tapioca pearls (1 1/8 16-inch wide)

1/3 cup tapioca pearls ( 1$1/8 16-inch wide )

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and ground white pepper


Input: 1 tablespoon instant tapioca


Input: 1 cup unsalted beef broth


Input: 3 sprigs thyme, preferably lemon thyme

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup coconut milk


Input: 1/4 cup milk


Input: 1 to 2 teaspoons fresh lime juice

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

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Input: 2 cups tapioca pearls (1/4-inch wide)

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

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Input: 1/2 cup chilled tapioca pearls


Input: 1 cup crushed ice


Input: 1 cup canned litchi nuts in syrup

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup light brown sugar


Input: 1 cup white sugar


Input: 1/2 cup pure maple syrup


Input: 1 tablespoon Cognac


Input: 1/4 cup canned chipotle peppers and sauce

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lime


Input: 1 1/2 teaspoons toasted and ground cumin seeds

1$1/2 teaspoons toasted and ground cumin seeds

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons toasted and ground coriander seeds

1$1/2 teaspoons toasted and ground coriander seeds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds skirt steak


Input: Sea salt


Input: 1 teaspoon coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ripe Bosc pears


Input: 1 egg, beaten


Input: 1/2 cup cold unsalted butter, cut into small pieces

1/2 cup cold unsalted butter , cut into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 1 cup all-purpose flour


Input: 1 teaspoon vanilla extract


Input: 1 1/2 cups pecans, toasted and coarsely chopped

1$1/2 cups pecans , toasted and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 egg yolks


Input: 1 cup heavy cream


Input: 1 cup pure maple syrup


Input: Pinch salt


Input: 1 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 2 cups whole milk


Input: 1 cup grated Gruyere cheese


Input: 1/2 cup half-and-half


Input: 1 egg


Input: 1 cup ricotta


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: 3 small baking potatoes, peeled and cut into 1-inch cubes

3 small baking potatoes , peeled and cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kosher salt, plus more to taste

1 tablespoon kosher salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon freshly ground pepper


Input: 1 cup water


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon honey


Input: 4 cups baby carrots, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons unsalted butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Jerez-style sherry


Input: 3 cups chicken broth, homemade or low-sodium canned

3 cups chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 racks of pork, trimmed of excess fat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice from one lemon


Input: 2 tablespoons chopped Italian parsley


Input: 7 small pears, preferably Seckel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 12 large shiitake mushrooms, stemmed and thinly sliced

12 large shiitake mushrooms , stemmed and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds sea scallops


Input: 1 tablespoon fresh lemon juice


Input: 3/4 teaspoon kosher salt


Input: 1 tablespoon rice vinegar


Input: 1/4 cup chopped fresh cilantro


Input: 1 tablespoon unsalted butter


Input: 3 pounds yellow onions (about 6 medium), peeled and thinly sliced

3 pounds yellow onions ( about 6 medium ) , peeled and thinly sliced

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

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

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


Input: 5 cups beef broth, preferably homemade

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: 1/2 cup apple juice


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

1$1/2 teaspoons kosher salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon Cognac


Input: 8 to 12 1/4-inch-thick slices French baguette, depending on the diameter of the loaf

8 to 12$1/4-inch-thick slices French baguette , depending on the diameter of the loaf

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

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

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


Input: 1/4 pound Gruyere cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons unsalted butter


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1/4 to 1/2 jalapeno or Serrano chili, finely minced

1/4 to 1/2 jalapeno or Serrano chili , finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium yellow, orange or purple pepper, cored, seeded and diced

1/2 medium yellow , orange or purple pepper , cored , seeded and diced

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

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

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


Input: 1/2 medium red pepper, cored, seeded and diced

1/2 medium red pepper , cored , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small fresh pineapple, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small onion, diced

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


Input: 1 15- or 16-ounce can black beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 swordfish steak, 3/4 to 1 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A little oil for brushing

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


Input: 1/2 large ripe pear


Input: 2 tablespoons balsamic vinegar


Input: 1/4 teaspoon salt


Input: 2 teaspoons olive oil


Input: 2 teaspoons sherry vinegar


Input: 4 ounces arugula


Input: 2 teaspoons olive oil


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

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

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

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

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


Input: 16 ounces whole green and red peppers or 14 ounces ready-cut julienned peppers (4 cups)

16 ounces whole green and red peppers or 14 ounces ready-cut julienned peppers ( 4 cups )

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

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

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


Input: 8 ounces pork tenderloin


Input: 1 cup or half-and-half, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces tiny new potatoes


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups chicken or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound thin asparagus, trimmed and cut into 1-inch lengths

1 pound thin asparagus , trimmed and cut into 1-inch lengths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, trimmed, well-washed and chopped

2 leeks , trimmed , well-washed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium potatoes, any type, peeled and diced

3 medium potatoes , any type , peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooked white rice for serving (optional)

Cooked white rice for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter or extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound ground pork


Input: 1 tablespoon minced garlic


Input: 1/2 cup scallions


Input: 1/2 cup chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 2 teaspoons dark sesame oil, optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra virgin olive oil as necessary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound pencil-thin asparagus


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 dried red chilies, optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 2 egg yolks, preferably organic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 3 tablespoons light or dark brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon brandy


Input: 1 pound thick asparagus, trimmed and peeled

1 pound thick asparagus , trimmed and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch salt


Input: 1 quart fresh strawberries, hulled and chopped into 1/4-inch pieces

1 quart fresh strawberries , hulled and chopped into 1/4-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 egg yolks


Input: 1 1/2 cups sour cream


Input: 2 teaspoons vanilla extract


Input: 1/2 cup whole milk


Input: 1/4 cup plus 1 tablespoon granulated sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup kosher salt


Input: 2 cups Champagne vinegar


Input: 1/2 teaspoon black peppercorns


Input: 4 sprigs dill


Input: 3 garlic cloves, peeled and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole dried chilies (optional)

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 YesPAREN YesPAREN YesPAREN


Input: 1 cup granulated sugar


Input: 1 cup heavy cream


Input: 2 cups brandy


Input: 8 medium Kirby cucumbers


Input: 2 cups red bell pepper, cut into small dice (from 3/4 pounds red bell peppers)

2 cups red bell pepper , cut into small dice ( from 3/4 pounds red bell peppers )

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

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

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


Input: 1/4 teaspoon salt


Input: 2 cups sugar


Input: 1-inch-long piece of cinnamon stick


Input: 3 pounds large purple plums (about 12)

3 pounds large purple plums ( about 12 )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 cups green tomatoes, cut into small dice (from 2 1/4 pounds green tomatoes)

6 cups green tomatoes , cut into small dice ( from 2$1/4 pounds green tomatoes )

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

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

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


Input: 3 cups Spanish onion, cut into small dice (from 1 1/4 pounds Spanish onions)

3 cups Spanish onion , cut into small dice ( from 1$1/4 pounds Spanish onions )

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

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

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


Input: 3 cups green cabbage, cut into small dice (from 1/2 pound green cabbage)

3 cups green cabbage , cut into small dice ( from 1/2 pound green cabbage )

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

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

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


Input: 1 quart apple cider vinegar


Input: 1 cup light brown sugar


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kosher salt


Input: 2 teaspoons ground turmeric


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon coriander seed, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon celery seed


Input: 4 whole allspice berries


Input: 1 tablespoon freshly grated ginger


Input: 1 1/2 cups sugar


Input: 1/3 cup lemon juice


Input: 6 1/2 pounds ripe freestone peaches, pitted, sliced into wedges

6$1/2 pounds ripe freestone peaches , pitted , sliced into wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 scallions


Input: 1 chicken, 2 1/2 to 3 pounds

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of white pepper


Input: 3 ounces ginger, cut into slices and bruised with side of knife

3 ounces ginger , cut into slices and bruised with side of knife

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

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

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


Input: 1 14-ounce box yellow rock sugar, crushed, or 1 cup white sugar

1 14-ounce box yellow rock sugar , crushed , or 1 cup white sugar

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

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 star anise


Input: 3 cups mei kuei lu chiew or any floral off-dry white wine, like gewurztraminer or muscat

3 cups mei kuei lu chiew or any floral off-dry white wine , like gewurztraminer or muscat

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

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

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


Input: 3 cups mushroom soy sauce


Input: 1 tablespoon fresh hot peppers, cut into 1/8-inch rounds

1 tablespoon fresh hot peppers , cut into 1/8-inch rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups peanut oil


Input: 1/4 teaspoon salt


Input: 4 tablespoons cornstarch


Input: 12 large whole shrimp


Input: 3 cups water


Input: 1/2 teaspoon sesame oil


Input: 1/2 pound fresh squid (meat only, no tentacles)

1/2 pound fresh squid ( meat only , no tentacles )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound sea scallops


Input: 1/4 teaspoon baking soda


Input: 2 tablespoons salt


Input: 1/4 teaspoon five-spice powder (see note)

1/4 teaspoon five-spice powder ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups chicken broth


Input: 1/8 cup silk squash, peeled, outer portion only (see note)

1/8 cup silk squash , peeled , outer portion only ( see note )

O 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

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: 1/8 cup bamboo shoots


Input: 1 teaspoon white Cloud Ear fungus (see note)

1 teaspoon white Cloud Ear fungus ( see note )

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 shrimp, medium-size, shelled, deveined, washed

2 shrimp , medium-size , shelled , deveined , washed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Chinese black mushrooms, soaked 1/2-hour in hot water

2 Chinese black mushrooms , soaked 1/2-hour in hot water

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup crabmeat


Input: 1/4 cup chicken


Input: 1/4 teaspoon dried hot red-pepper flakes

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Input: 2 tablespoons loosely packed fresh basil, finely shredded

2 tablespoons loosely packed fresh basil , finely shredded

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Input: 3 hairy melons, about 2 pounds each (see note)

3 hairy melons , about 2 pounds each ( see note )

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Input: 2 tablespoons finely chopped shallots


Input: 2 tablespoons freshly grated Parmesan cheese

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Input: 4 cups water


Input: Salt to taste if desired


Input: 3/4 cup orzo, rice-shaped pasta

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Input: 2 tablespoons olive oil


Input: 1 teaspoon finely minced garlic


Input: 1/2 pound ripe tomato, peeled

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Input: Freshly ground pepper to taste


Input: 1 pound crab meat, preferably lump

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Input: 1-1/4 pounds fresh spinach


Input: 4 tablespoons butter


Input: 3 tablespoons flour


Input: Salt to taste if desired

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Input: Freshly ground pepper to taste

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Input: 1/8 teaspoon cayenne pepper


Input: 1-3/4 cups milk


Input: 1/3 cup heavy cream


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 tablespoons finely diced cheese, preferably Gruyere or Swiss

2 tablespoons finely diced cheese , preferably Gruyere or Swiss

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Input: 3 scallions


Input: 1/8 teaspoon salt, optional


Input: Freshly ground black pepper to taste

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Input: 6 tablespoons water


Input: 8 ounces fresh rotini or other small pasta

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Input: 3 tablespoons balsamic vinegar


Input: 1 teaspoon ground cumin


Input: 1 clove garlic


Input: 3 tablespoons toasted sesame tahini


Input: 16 ounces whole broccoli or 8 ounces broccoli florettes (ready-cut, 3 1/2 to 4 cups)

16 ounces whole broccoli or 8 ounces broccoli florettes ( ready-cut , 3$1/2 to 4 cups )

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Input: 1 pound Peconic or Nantucket Bay scallops

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Input: 4 1/2 cups hot well-seasoned fish stock (approximately)

4$1/2 cups hot well-seasoned fish stock ( approximately )

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Input: 4 ounces peeled baby carrots or 4 ounces carrot slices

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Input: 1 teaspoon canola oil


Input: 8 ounces pork tenderloin


Input: 1 teaspoon reduced-sodium soy sauce


Input: 1 tablespoon sherry vinegar


Input: 1 tablespoon coarsely grated fresh or frozen ginger

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Input: Salt and hot red pepper flakes to taste

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Input: 1 tablespoon finely minced parsley


Input: 1 tablespoon unsalted butter


Input: 1 medium-size onion, chopped

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Input: 1 1/2 cups Italian arborio rice for risotto

1$1/2 cups Italian arborio rice for risotto

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Input: 1/2 cup dry white wine


Input: 1/2 teaspoon saffron


Input: 1/2 cup dry white wine


Input: 1 cup hot vegetable stock or water

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Input: 1 teaspoon fresh thyme leaves


Input: 1 pound new potatoes, peeled and sliced

1 pound new potatoes , peeled and sliced

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Input: 1 cup cooked cannellini beans


Input: 1 pint Peconic or Nantucket Bay scallops

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Input: Salt and freshly ground black pepper

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Input: 1 tablespoon finely minced scallions


Input: 1 tablespoon finely minced fresh ciltantro

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Input: 1/2 tablespoon unsalted butter or cooking oil

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Input: 1 medium-size onion, finely chopped

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Input: 1 small sweet red pepper, cored, seeded and finely chopped

1 small sweet red pepper , cored , seeded and finely chopped

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Input: 2 large cloves garlic, minced

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Input: 2 ounces fresh mushrooms, sliced thin

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Input: Hot red pepper flakes to taste

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Input: 4 tablespoons smooth unsalted peanut butter

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Input: 3 tablespoons orange juice


Input: 1 small sweet red pepper


Input: 48 Peconic or Nantucket Bay scallops, about 1 pound

48 Peconic or Nantucket Bay scallops , about 1 pound

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