Input: 1 cup extra-virgin olive oil


Input: Salt and freshly ground black pepper to taste

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Input: 1 1/2 tablespoons of orange zest


Input: 1 cup chopped parsley


Input: 4 bulbs fennel, thinly sliced

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

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Input: 2 red onions, peeled and shaved

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

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Input: 3 tablespoons onion powder


Input: 4 tablespoons freshly ground black pepper

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

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Input: 4 tablespoons garlic powder


Input: 4 tablespoons white vinegar


Input: 4 tablespoons sugar


Input: 4 tablespoons unseasoned meat tenderizer


Input: 1/2 cup balsamic vinegar


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 1/2 cups extra-virgin olive oil


Input: 1 pint cherry tomatoes, sliced in half

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Input: 1/2 cup chopped fresh dill


Input: 3 cucumbers, peeled, seeded and chopped

3 cucumbers , peeled , seeded and chopped

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

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Input: 3 large green peppers, cut into 1/2-inch dice

3 large green peppers , cut into 1/2-inch dice

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

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Input: 3 large red bell peppers, cut into 1/2-inch dice

3 large red bell peppers , cut into 1/2-inch dice

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

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Input: 4 scallions, sliced


Input: Freshly ground black pepper to taste

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

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Input: 18 ears fresh corn, husk and silk removed

18 ears fresh corn , husk and silk removed

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Input: 2 tablespoons hot-pepper sauce


Input: 1 1/2 teaspoons red-pepper flakes


Input: 2 cups white vinegar


Input: 2 tablespoons 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: 8 pounds small pigs' feet (about 10), each split into 4 pieces

8 pounds small pigs' feet ( about 10 ) , each split into 4 pieces

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 I-COMMENT I-COMMENT

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Input: 1/4 cup chopped parsley


Input: 1/2 cup chopped fresh dill


Input: 6 carrots, peeled and shredded

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

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Input: 3 large red peppers, seeded and cut into thin strips

3 large red peppers , seeded and cut into thin strips

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: 2 heads green cabbage, about 3 pounds each

2 heads green cabbage , about 3 pounds each

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

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Input: 1 head red cabbage, about 3 pounds

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

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Input: 3 cups red onion (3 large ones), thinly sliced

3 cups red onion ( 3 large ones ) , thinly sliced

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

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Input: 1/4 teaspoon freshly ground white pepper

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

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Input: 1 teaspoon salt


Input: 1 cup canola or peanut oil

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

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Input: 12 pounds flank steak (about 5 steaks)

12 pounds flank steak ( about 5 steaks )

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

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Input: 1 cup vegetable oil


Input: 1 tablespoon sugar


Input: 1/3 cup cider vinegar


Input: 2 tablespoons whole-grain mustard


Input: 1 tablespoon celery seed


Input: 1 tablespoon prepared horseradish


Input: 1 1/4 cups honey


Input: 1/2 cup sesame oil


Input: 1 1/4 cups soy sauce


Input: 6 tablespoons ginger, peeled and minced

6 tablespoons ginger , peeled and minced

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

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Input: 1 tablespoon hot-pepper sauce


Input: 4 onions, peeled and minced

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

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Input: 4 cloves garlic


Input: Sprigs of spearmint


Input: Finely crushed or shaved ice, enough to fill the cups completely

Finely crushed or shaved ice , enough to fill the cups completely

B-COMMENT I-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: High-quality Kentucky bourbon like Maker's Mark or Woodford Reserve

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

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Input: 1/2 cup small spearmint leaves, no stems

1/2 cup small spearmint leaves , no stems

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

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Input: 1 cup granulated sugar


Input: 4 ice cubes


Input: 1 cup spring or bottled water

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

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Input: 1 tablespoon soy protein powder


Input: 2 tablespoons honey


Input: 1 1/2 cups milk


Input: 1/4 cup low-fat vanilla yogurt


Input: 1/2 cup fresh or slightly thawed frozen raspberries

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

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Input: 1/2 cup fresh or slightly thawed frozen strawberries

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

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Input: 16 ounces water


Input: Power Berry Smoothie


Input: 3/4 cup chopped walnuts and pecans

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

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Input: 1 Oreo


Input: 1 package (6 ounces or 1 cup) semisweet chocolate chips

1 package ( 6 ounces or 1 cup ) semisweet chocolate chips

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

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Input: 1 cup butter, at room temperature

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

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Input: 1 egg


Input: 1 teaspoon vanilla or almond extract

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

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Input: 1/2 cup granulated sugar


Input: 1/2 cup light brown sugar, firmly packed

1/2 cup light brown sugar , firmly packed

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

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Input: 1/4 teaspoon salt


Input: 2/3 teaspoon baking soda


Input: 2 to 3 slices sharp Cheddar cheese

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

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Input: 1 sesame bun, halved and toasted if desired

1 sesame bun , halved and toasted if desired

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

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Input: Pickles


Input: Ketchup and mustard


Input: 2 1/4 cups all-purpose flour


Input: 5 ounces ripe tomato, cut in large chunks

5 ounces ripe tomato , cut in large chunks

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

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Input: 1 teaspoon salt


Input: 1 teaspoon paprika


Input: 8 ounces ground beef, like chuck

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

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Input: 1 egg yolk, beaten

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


Input: 2 tablespons pine nuts (optional)

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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 1/4 cups lightly packed fresh basil leaves

1$1/4 cups lightly packed fresh basil leaves

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

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Input: 2 pints shucked oysters, liquor reserved

2 pints shucked oysters , liquor reserved

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

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Input: 1 ounce Gorgonzola


Input: 3/4 cup low-fat cottage cheese


Input: 1 large clove garlic, peeled

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Input: 6 ounces rigatoni or other spiral pasta

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

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Input: 3/4 cup grated cheddar cheese


Input: 2 12-ounce cans corn niblets

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


Input: 12 to 16 ounces fresh or dried linguine

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Input: 3 tablespoons flour


Input: 2 teaspoons Dijon-style mustard


Input: 2/3 cup dry white wine


Input: Crushed red-hot pepper to taste

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


Input: 2 or 3 tablespoons olive oil

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

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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: 1/4 pound mushrooms


Input: 1 pound broccoli


Input: 2 tablespoons olive oil


Input: 3/4 cup low-fat cottage cheese


Input: 3/4 cup nonfat yogurt


Input: 1 1/2 cups canned Italian plum tomatoes

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

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Input: 1/2 teaspoon dried oregano


Input: 1/2 teaspoon dried basil


Input: 8 ounces fresh angel-hair pasta


Input: Freshly ground black pepper to taste

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

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Input: 1/4 cup freshly grated Parmigiano Reggiano

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

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Input: 6 scallions, chopped


Input: 2 tablespoons chopped parsley


Input: 2 tablespoons minced garlic in oil

B-QTY B-UNIT B-COMMENT B-NAME B-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: 4 ounces sharp cheese, such as cheddar or provolone, sliced very thin

4 ounces sharp cheese , such as cheddar or provolone , sliced very thin

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: 1 28-ounce can tomato puree, no salt added

1 28-ounce can tomato puree , no salt added

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

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Input: 2 tablespoons chopped parsley


Input: 1/2 teaspoon dried oregano


Input: 1 teaspoon dried basil


Input: 4 ounces mushrooms, thinly sliced

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

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Input: 6 to 9 ounces green noodles

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

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Input: 1 tablespoon olive oil


Input: 1 clove garlic, peeled and minced

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

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Input: 1 large onion, peeled and chopped

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

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Input: 1 large eggplant, about 1 1/4 pounds

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

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Input: 1 1/4 cups corn kernels, fresh or frozen

1$1/4 cups corn kernels , fresh or frozen

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

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Input: 1 cup finely chopped sweet pepper, preferably red

1 cup finely chopped sweet pepper , preferably red

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

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Input: 1 cup milk


Input: 1/4 cup vegetable oil


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons baking powder


Input: 1 1/4 cups flour


Input: 1 teaspoon ground cumin


Input: 1 teaspoon finely minced green hot peppers, like jalapeno

1 teaspoon finely minced green hot peppers , like jalapeno

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

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Input: 1 cup finely chopped scallions


Input: 2 tablespoons melted butter


Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon chopped fresh sage or 2 teaspoons dried

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

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Input: 2 tablespoons finely chopped scallions


Input: 1/3 cup finely chopped toasted pecans

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

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Input: 3 tablespoons olive oil


Input: 4 tablespoons Dijon mustard


Input: 2 tablespoons white vinegar


Input: 2 tablespoons Worcestershire sauce


Input: 4 Cornish hens, about 1 pound each, split in half for broiling

4 Cornish hens , about 1 pound each , split in half for broiling

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

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Input: Salt 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: Freshly ground pepper to taste

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


Input: 2 tablespoons unsalted butter, optional

2 tablespoons unsalted butter , optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 drops hot red pepper sauce

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kosher salt


Input: 1/2 cup heavy cream


Input: 1 1/2 cups milk


Input: 2 stalks celery, peeled and thinly sliced

2 stalks celery , peeled and thinly sliced

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

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Input: 4 ears corn, kernels removed from cob (2 cups), cooked

4 ears corn , kernels removed from cob ( 2 cups ) , cooked

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

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


Input: 4 scallions, white and green parts, trimmed and thinly sliced

4 scallions , white and green parts , trimmed and thinly sliced

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

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Input: 1 small onion, chopped

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


Input: 1 cup water


Input: 1/4 cup chopped cilantro


Input: 1 1/2 teaspoons kosher 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: 1 pound baking potatoes, peeled and cut in 1/3-inch dice

1 pound baking potatoes , peeled and cut in 1/3-inch dice

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

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Input: 1 medium green bell pepper, cored, de-ribbed and cut in 1/4-inch dice

1 medium green bell pepper , cored , de-ribbed and cut in 1/4-inch dice

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

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Input: 1 medium red bell pepper, cored, de-ribbed and cut in 1/4-inch dice

1 medium red bell pepper , cored , de-ribbed and cut in 1/4-inch dice

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


Input: 2 cups cooked corn kernels (see Micro-Tips)

2 cups cooked corn kernels ( see Micro-Tips )

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 YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons vegetable oil, preferably canola

2 tablespoons vegetable oil , preferably canola

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons fresh lemon juice

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

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Input: 1 tablespoon peeled and grated fresh ginger

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium tomatoes, cored and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds shrimp, peeled and de-veined

1$1/2 pounds shrimp , peeled and de-veined

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 tablespoon black mustard seeds


Input: 3 tablespoons curry powder


Input: 1 medium onion, chopped

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


Input: 1 dozen fresh quails, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 1 tablespoon rosemary leaves


Input: 8 pieces imported dried porcini, presoaked in lukewarm water 1 1/2 hours in advance, and 2 tablespoons soaking water reserved

8 pieces imported dried porcini , presoaked in lukewarm water 1$1/2 hours in advance , and 2 tablespoons soaking water reserved

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

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


Input: 1/2 cup Barolo wine, or other robust dry red

1/2 cup Barolo wine , or other robust dry red

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon kosher salt, or more if using home-cooked beans

1 teaspoon kosher salt , or more if using home-cooked beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 tablespoons lime juice


Input: 1 to 2 jalapeno peppers, fresh or canned, seeded and very finely chopped

1 to 2 jalapeno peppers , fresh or canned , seeded and very finely chopped

B-QTY O B-RANGE_END 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 NoCAP

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


Input: 1 cup lightly packed cilantro leaves, coarsely chopped

1 cup lightly packed cilantro leaves , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces peeled onion, finely diced

1$1/2 ounces peeled onion , finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 to 9 ounces ripe tomato, cored and cut 1/4-inch dice (1 cup)

8 to 9 ounces ripe tomato , cored and cut 1/4-inch dice ( 1 cup )

B-QTY O B-RANGE_END 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 NoCAP NoCAP

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


Input: 1 cup cooked corn kernels (see Micro-Tips)

1 cup cooked corn kernels ( see Micro-Tips )

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 YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup canned black beans, thoroughly rinsed and drained, or 1 cup dried beans cooked

1 cup canned black beans , thoroughly rinsed and drained , or 1 cup dried beans cooked

B-QTY B-UNIT I-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-QTY B-UNIT I-COMMENT B-NAME 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 teaspoon Balsamic vinegar


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons brandy


Input: 4 juniper berries, crushed


Input: 3 to 4 fresh sage leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt


Input: 1 stalk celery, 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: 1 tablespoon fresh sage leaves


Input: 1 1/2 cups Gaeta or Nicoise olives, pitted and chopped

1$1/2 cups Gaeta or Nicoise olives , pitted and chopped

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons finely chopped garlic


Input: 1/2 cup plus 2 tablespoons extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup crustless bread chunks or 4 slices white bread, trimmed of crusts

1 cup crustless bread chunks or 4 slices white bread , trimmed of crusts

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

NoCAP NoCAP 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: Chicken broth to cover


Input: 4 tablespoons olive oil


Input: 8 whole olives


Input: 1 carrot, finely chopped


Input: 1 large red onion


Input: 2 tablespoons juniper berries


Input: Dry red wine to cover (about 3 cups)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 rosemary leaves


Input: 3/4 cup olive oil


Input: 8 small red-skinned potatoes


Input: 4 squab


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 livers from the squab (or substitute chicken livers)

4 livers from the squab ( or substitute chicken livers )

B-QTY B-NAME I-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 YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 clove garlic


Input: Juice 1 lemon


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon flour


Input: 1 tablespoon butter, softened


Input: 1 rabbit


Input: 2 cups brown sugar


Input: 14 ounces sweetened condensed milk


Input: 1/2 pound lard, cut into small pieces and chilled

1/2 pound lard , cut into small pieces and chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup ice water


Input: 1 1/2 tablespoons butter, cut into small pieces and chilled

1$1/2 tablespoons butter , cut into small pieces and chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3/4 cups flour


Input: 1/2 teaspoon salt


Input: Zest of 3 large lemons


Input: 2 large egg yolks


Input: 2 teaspoons vanilla extract


Input: 3/4 cup sugar


Input: 16 tablespoons butter, softened


Input: 1/4 teaspoon salt


Input: 1 1/2 cups flour


Input: 1/4 cup poppy seeds


Input: 4 cups semisweet chunks (preferably imported)

4 cups semisweet chunks ( preferably imported )

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: 3/4 teaspoon baking soda


Input: 1 teaspoon pure vanilla extract


Input: 2 cups all-purpose flour


Input: 1 teaspoon salt


Input: 1 cup packed dark brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup granulated sugar


Input: 2 large eggs


Input: Wax paper


Input: 1 cup or more edible decorations (crushed nonpareils, jimmies, sequins, sprinkles)

1 cup or more edible decorations ( crushed nonpareils , jimmies , sequins , sprinkles )

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

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

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


Input: 8 ounces (2 sticks) unsalted butter, at room temperature

8 ounces ( 2 sticks ) unsalted butter , at room temperature

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

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

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


Input: 48 marshmallows


Input: 1 28-inch lollipop sticks


Input: Plastic foam block or another support for the sticks

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Aluminum foil


Input: 2 eggs


Input: 1 cup light brown sugar


Input: Pinch salt


Input: 12 ounces wafers (in any color you like) for candy coating (see note)

12 ounces wafers ( in any color you like ) for candy coating ( see note )

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

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

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


Input: 1/2 pound pitted dates or dried apricots

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 cups all-purpose flour


Input: 1/4 cup granulated sugar


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated Parmesan cheese, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons (1 stick) unsalted butter, cut into pieces, more for greasing pan

8 tablespoons ( 1 stick ) unsalted butter , cut into pieces , more for greasing pan

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


Input: 1/4 teaspoon kosher salt


Input: 12 tablespoons (1 1/2 sticks) unsalted butter

12 tablespoons ( 1$1/2 sticks ) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely grated Meyer lemon zest

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup (1 ounce) freshly grated Parmesan cheese

1/3 cup ( 1 ounce ) freshly grated Parmesan cheese

O 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 YesCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely grated Meyer lemon zest

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 turns freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups fresh ricotta cheese


Input: 1/8 teaspoon kosher salt


Input: 1 cup unbleached all-purpose flour


Input: Semolina or cornmeal for dusting

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


Input: 6 large fresh egg yolks


Input: 1 1/2 cups chopped, seeded canned plum tomatoes, with some juice

1$1/2 cups chopped , seeded canned plum tomatoes , with some juice

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

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

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


Input: Grated zest of 1 lemon

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


Input: 1 bay leaf, sprig fresh marjoram and sprig rosemary, tied together

1 bay leaf , sprig fresh marjoram and sprig rosemary , tied together

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

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

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


Input: 3 large onions, chopped

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


Input: 2 cloves garlic, minced


Input: 2 teaspoons ground cumin


Input: 1/4 teaspoon hot paprika or cayenne, or to taste

1/4 teaspoon hot paprika or cayenne , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry red wine


Input: Juice of 1 lime


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

1 teaspoon freshly ground black pepper , or 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

NoCAP 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 boneless pork chops or country-style ribs

1$1/2 pounds boneless pork chops or country-style ribs

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sweet paprika, Spanish or Hungarian

3 tablespoons sweet paprika , Spanish or Hungarian

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks

3 pounds beef stew meat or 4 pounds short ribs with bone , in 2-inch chunks

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

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

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


Input: 1 lime, quartered


Input: Chopped Thai basil or cilantro for garnish (optional)

Chopped Thai basil or cilantro for garnish ( optional )

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

YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons minced lemongrass


Input: 1 tablespoon minced garlic


Input: 3 tablespoons honey


Input: 1 tablespoon nam pla, or to taste, or soy sauce

1 tablespoon nam pla , or to taste , or soy sauce

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

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

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


Input: 1/4 pound green or yellow string beans, trimmed and blanched

1/4 pound green or yellow string beans , trimmed and blanched

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME O B-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 medium fennel bulbs


Input: 1/8 teaspoon crushed fennel seeds


Input: Olive oil to make a paste, about 3 to 4 tablespoons, plus 1 tablespoon for grilling

Olive oil to make a paste , about 3 to 4 tablespoons , plus 1 tablespoon for grilling

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

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

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


Input: 2 6-ounce salmon fillets


Input: 1 teaspoon anise liqueur, like Pastis or Pernod

1 teaspoon anise liqueur , like Pastis or Pernod

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt, or more to taste

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: 2 pounds multicolored tomatoes


Input: 1/2 cup grated Asiago cheese


Input: 1/4 to 1/2 cup olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic


Input: 2 large bunches arugula (about 4 packed cups)

2 large bunches arugula ( about 4 packed cups )

B-QTY O B-UNIT 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: 1/3 cup pine nuts, toasted and cooled

O 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: Salt to taste


Input: 1/4 cup mint leaves


Input: 2 garlic cloves


Input: 1/2 cup plus 2 tablespoons extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 or 2 limes, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground black pepper


Input: 1 large bunch cilantro, stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeno, seeded


Input: 1/2 cup basil leaves


Input: 1 small clove garlic


Input: 1 tablespoon fresh oregano


Input: 1/4 teaspoon nutmeg


Input: 1 pound Yukon Gold potatoes or tiny new potatoes

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces zucchini


Input: 1 tablespoon fresh parsley


Input: 2 tablespoons capers


Input: 1 tablespoon lemon juice


Input: 8 ounces turkey breast fillet


Input: 1 tablespoon flour


Input: 1 tablespoon olive oil


Input: 2 large shallots


Input: 1/3 cup dry sherry


Input: 2 tablespoons dry white wine


Input: Dash Worcestershire sauce


Input: 2 tablespoons sesame oil


Input: 1/2 cup finely chopped scallions


Input: 1/2 cup coarsely chopped roasted unsalted peanuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped fresh pineapple


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped fresh coriander leaves

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

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Input: Salt


Input: 2 tablespoons light soy sauce


Input: 1 tablespoon rice vinegar


Input: 1 teaspoon Japanese wasabi paste


Input: Juice of 1 lime


Input: 1 tablespoon minced fresh ginger


Input: 1/2 jalapeno pepper, seeded and minced, or to taste

1/2 jalapeno pepper , seeded and minced , or to taste

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Input: 4 ripe plum tomatoes, chopped

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Input: 1/4 cup extra-virgin olive oil


Input: Salt and cayenne pepper to taste

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Input: 1 tablespoon minced fresh coriander


Input: 1/2 cup crushed unsalted tortilla chips

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Input: 2 pounds cleaned squid


Input: Juice of 1/2 lemon


Input: Kernels from 3 ears fresh corn

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Input: 1 sweet red pepper, seeded, cored and cut in quarters vertically

1 sweet red pepper , seeded , cored and cut in quarters vertically

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Input: Juice of 3 limes


Input: 1 teaspoon chili powder


Input: 1 1/2 pounds cleaned squid


Input: Italian parsley


Input: Hot red pepper flakes to taste

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Input: 4 large cloves garlic, minced

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Input: 6 ripe plum tomatoes, chopped

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Input: 1 medium red onion, sliced thin 2 tablespoons finely minced

1 medium red onion , sliced thin 2 tablespoons finely minced

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Input: 5 tablespoons extra-virgin olive oil


Input: Salt to taste


Input: 2 cups crustless country bread torn in small pieces

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Input: 5 cups cooked jasmine rice


Input: 2 pounds cleaned squid


Input: Juice of 2 lemons


Input: 2 tablespoons plus 2 teaspoons lime juice, preferably from kafir or key limes

2 tablespoons plus 2 teaspoons lime juice , preferably from kafir or key limes

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Input: 1 teaspoon kosher salt


Input: 1/2 cup chopped mint


Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 large red onions, peeled, halved and very thinly sliced

2 large red onions , peeled , halved and very thinly sliced

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Input: 2 teaspoons coarse sea salt


Input: 1 inchlong piece of peeled ginger root, quartered

1 inchlong piece of peeled ginger root , quartered

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Input: 1 teaspoon white peppercorns


Input: 1 4 1/2-pound chicken


Input: 2 tablespoons chopped cilantro


Input: Freshly ground black pepper to taste

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Input: 2 tablespoons chopped Italian parsley


Input: 3 pounds mussels (preferably wild) scrubbed and debearded

3 pounds mussels ( preferably wild ) scrubbed and debearded

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Input: 1 cup dry white wine


Input: 1/4 pound chourico or chorizo sausage, thinly sliced

1/4 pound chourico or chorizo sausage , thinly sliced

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Input: 2 medium tomatoes, peeled, seeded and finely chopped

2 medium tomatoes , peeled , seeded and finely chopped

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Input: 1 small red bell pepper, cut in 1/4-inch dice

1 small red bell pepper , cut in 1/4-inch dice

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Input: 1 medium onion, cut in 1/4-inch dice

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Input: 3 bay leaves


Input: 1 tablespoon finely chopped garlic


Input: Salt, to taste


Input: Freshly ground black pepper, to taste

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Input: 4 tablespoons extra virgin olive oil

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Input: 1 1/2 tablespoons unsalted butter


Input: 1/4 cup vegetable stock or canned vegetable broth

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Input: 1 cup clam juice


Input: 2 tablespoons unsalted butter


Input: 8 pounds mussels, scrubbed and debearded

8 pounds mussels , scrubbed and debearded

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Input: 2 tablespoons chopped shallots


Input: 1 tablespoon chopped garlic


Input: 1/2 tablespoon chopped fresh rosemary


Input: 1/2 tablespoon chopped fresh thyme


Input: 1/2 tablespoon chopped Italian parsley


Input: 3/4 cup Chimay or other Belgian ale

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Input: 1 kaffir lime leaf or a 2-inch piece of lime zest

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Input: 4 pounds mussels, scrubbed and debearded

4 pounds mussels , scrubbed and debearded

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Input: 2 tablespoons chopped parsley


Input: 2 tablespoons chopped basil


Input: 3 cloves garlic, chopped


Input: 1/2 tablespoon chopped mint, for garnish

1/2 tablespoon chopped mint , for garnish

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Input: 2 tablespoons olive oil


Input: 1/2 tablespoon chopped basil, for garnish

1/2 tablespoon chopped basil , for garnish

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Input: 1/2 tablespoon chopped cilantro, for garnish

1/2 tablespoon chopped cilantro , for garnish

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Input: 1 medium tomato, seeded and cut into 1/4-inch dice

1 medium tomato , seeded and cut into 1/4-inch dice

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Input: 2 quarts chicken stock or canned chicken broth

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Input: 4 pounds mussels, scrubbed and debearded

4 pounds mussels , scrubbed and debearded

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Input: 1/4 cup lemon juice


Input: 1/4 cup tom yum


Input: 2 cups sake


Input: 6 cloves garlic, chopped


Input: 3 tablespoons red curry paste


Input: 2 shallots, chopped


Input: 2 stalks lemon grass, trimmed of woody ends and roughly chopped

2 stalks lemon grass , trimmed of woody ends and roughly chopped

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Input: 3 tablespoons chopped fresh basil


Input: 2 tablespoons chopped fresh cilantro


Input: 2 tablespoons chopped fresh mint


Input: Chopped parsley for garnish, optional

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Input: 2 medium tomatoes, cored and chopped

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Input: 6 ounces piquillo peppers


Input: 3 anchovies, or more to taste

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Input: 3 tablespoons extra virgin olive oil

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Input: 3 cloves garlic


Input: 8 lime wedges, optional

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Input: 8 chicken thighs, or an equivalent amount of other parts

8 chicken thighs , or an equivalent amount of other parts

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Input: Salt and pepper


Input: 1 tablespoon chopped fresh chives


Input: 1/2 cup extra virgin olive oil

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Input: Freshly ground black pepper, to taste

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Input: 1 cup sugar


Input: 1/2 cup lovage leaves


Input: 1 bottle (750 milliliters) prosecco or other sparkling wine, chilled

1 bottle ( 750 milliliters ) prosecco or other sparkling wine , chilled

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Input: 1 tablespoon whole-grain mustard


Input: 1/4 cup chopped fresh lovage


Input: 2 tablespoons chopped fresh parsley


Input: 1/2 pound bacon, cut into 1/2-inch pieces

1/2 pound bacon , cut into 1/2-inch pieces

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Input: 1 clove garlic, minced


Input: Coarse sea salt or kosher salt, to taste

Coarse sea salt or kosher salt , to taste

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Input: 2 1/2 pounds Yukon Gold potatoes


Input: 1/4 cup cider vinegar


Input: 1/3 cup extra-virgin olive oil


Input: 2 tablespoons capers, drained


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup chopped red onion


Input: 1 anchovy


Input: Juice of 2 lemons


Input: 8 pitted green olives


Input: 6 scallions, coarsely chopped


Input: 1 clove garlic, peeled


Input: 1 cup, packed, fresh flat-leaf parsley leaves

1 cup , packed , fresh flat-leaf parsley leaves

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Input: 2 1/2 pounds medium-size new potatoes, peeled and quartered

2$1/2 pounds medium-size new potatoes , peeled and quartered

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Input: 1 tablespoon extra-virgin olive oil


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 tablespoon chopped parsley


Input: Mustard, horseradish, cornichons and sea salt for garnish

Mustard , horseradish , cornichons and sea salt for garnish

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Input: 4 sprigs parsley


Input: 4 chicken legs or thighs


Input: 3/4 pound garlic sausage, preferably unsmoked

3/4 pound garlic sausage , preferably unsmoked

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Input: 1/2 pound white turnips, peeled

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Input: Salt and pepper to taste

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Input: 1 tablespoon chopped flat-leaf parsley


Input: Parsley potatoes (recipe follows)

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Input: Green sauce (recipe follows)

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Input: 5 cloves garlic


Input: 2 bay leaves


Input: 10 black peppercorns


Input: 2 medium onions, trimmed but unpeeled

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Input: 3 leeks, well rinsed and trimmed

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Input: 3 celery stalks, with leaves

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Input: 1 pound large carrots, peeled

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Input: 2 pounds lean beef brisket


Input: 1 pound veal shanks (1 to 2 pieces)

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Input: 4 quarts cold water


Input: 1/2 tablespoon finely chopped parsley


Input: Salt and freshly ground black pepper

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Input: 1 1/2 tablespoons fresh thyme sprigs


Input: 1 bunch scallions, trimmed and chopped

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Input: 1 cup well-flavored chicken stock, approximately

1 cup well-flavored chicken stock , approximately

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Input: 4 tablespoons extra virgin olive oil

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Input: 1 pound slender but not pencil-thin asparagus

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Input: 1 lemon, halved


Input: 1/2 pound baby artichokes (about 12)

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Input: 1/2 pound sugar snap peas


Input: 2 tablespoon bourbon


Input: 1/2 teaspoon salt


Input: 1 cup chopped pecans


Input: 1/3 cup melted unsalted butter


Input: 3 eggs, beaten


Input: 1 cup sugar


Input: 1/2 cup light corn syrup


Input: 1/2 cup dark corn syrup


Input: 3 tablespoons ice water


Input: 3 tablespoons cold vegetable shortening


Input: 1 teaspoon sugar


Input: 1 teaspoon salt


Input: 4 tablespoons cold unsalted butter, cut in pieces

4 tablespoons cold unsalted butter , cut in pieces

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Input: 1 1/4 cups all-purpose flour


Input: 1/2 teaspoon vanilla extract


Input: 1 cups milk


Input: 1/2 cup half-and-half


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly grated nutmeg


Input: 4 tablespoons unsalted butter, melted

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Input: 2 large eggs


Input: 1/4 cup sugar


Input: 4 ears fresh corn, shucked

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Input: 6 tablespoons unsalted butter


Input: 4 tablespoons lemon juice


Input: 1/2 teaspoon salt


Input: 6 inch strip of lemon rind, yellow part only

6 inch strip of lemon rind , yellow part only

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Input: 1 teaspoon freshly grated nutmeg


Input: 6 medium sweet potatoes


Input: 2 cups sugar


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 1/2 cups peeled, cooked chestnuts, quartered

1$1/2 cups peeled , cooked chestnuts , quartered

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

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

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Input: 4 skinless, boneless chicken breasts, about 5 ounces each

4 skinless , boneless chicken breasts , about 5 ounces each

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Input: Salt and freshly ground pepper to taste

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

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

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

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Input: 1 slice fresh white bread, crusts removed

1 slice fresh white bread , crusts removed

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Input: 1 teaspoon unsalted butter, melted

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Input: 1 teaspoon salt


Input: 2 teaspoons dried crushed sage


Input: 1/2 teaspoon dried thyme


Input: 1 teaspoon freshly ground pepper


Input: 3/4 cups fresh bread crumbs, lightly toasted

3/4 cups fresh bread crumbs , lightly toasted

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

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Input: 5 large, ripe tomatoes, peeled, cored, seeded and coarsely chopped

5 large , ripe tomatoes , peeled , cored , seeded and coarsely chopped

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

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Input: 1/2 cup finely diced onion


Input: 1 tablespoon finely chopped celery leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup finely diced celery


Input: 4 cups finely cubed fresh white bread

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

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Input: 2 cups Indian Head cornmeal


Input: 1 teaspoon salt


Input: 2 teaspoons baking powder


Input: 1 quart pork broth (reserved from Southern Turnip And Mustard Greens)

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

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Input: 2 pounds turnips, peeled and thinly sliced

2 pounds turnips , peeled and thinly sliced

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

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Input: 1 tablespoon sugar


Input: 1 cup cold water


Input: 1 onion, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1 tablespoon unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 1 cup heavy cream


Input: 2 teaspoons apple cider vinegar


Input: 1 small onion, peeled and sliced

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

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Input: 1/4 cup apple cider vinegar


Input: 1 cup milk


Input: 3/4 pound mustard greens, well rinsed

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

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Input: 2 tablespoons minced onion


Input: 1/4 teaspoon ground cumin


Input: Freshly ground pepper to taste

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


Input: 1 1/2 pounds cured pork shoulder


Input: 6 cups water


Input: 1 teaspoon freshly ground pepper


Input: 3/4 pound turnip greens, well rinsed

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

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Input: 2 tablespoons butter


Input: 2 tablespoons butter, optional


Input: 2 tablespoons finely chopped parsley


Input: 5 Idaho or Washington potatoes, about 1 1/2 pounds

5 Idaho or Washington potatoes , about 1$1/2 pounds

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

NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Salt to taste


Input: 2 tablespoons unsalted butter


Input: 1 1/3 cups milk


Input: 1/3 cup finely chopped scallions


Input: Freshly ground white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 pint Brussels sprouts (about 3/4 pound)

1 pint Brussels sprouts ( about 3/4 pound )

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

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Input: Salt to taste


Input: 1/2 cup fresh or canned chicken broth

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

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Input: 1 tablespoon tomato paste


Input: 1 tablespoon red-wine vinegar


Input: 1 tablespoon Dijon-style mustard


Input: 1/3 cup drained capers


Input: 1 teaspoon finely chopped garlic


Input: 1/2 teaspoon dried red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 apples, peeled, cored and quartered

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

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Input: 1 cup apple cider


Input: 1 cup very high quality extra-virgin olive oil, plus more for the pan

1 cup very high quality extra-virgin olive oil , plus more for the pan

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

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


Input: 3 cups unbleached all-purpose flour, plus 1 tablespoon for the pan

3 cups unbleached all-purpose flour , plus 1 tablespoon for the pan

O O B-COMMENT B-NAME I-NAME B-COMMENT O O B-UNIT B-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 1/2 teaspoons baking powder


Input: 1/4 teaspoon kosher salt


Input: 5 eggs


Input: 1 1/2 cups sugar


Input: 1 cup heavy cream whipped with 1 tablespoon sugar (optional)

1 cup heavy cream whipped with 1 tablespoon sugar ( optional )

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

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


Input: 8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat

8 boneless pork loin cutlets , about 3 ounces each , trimmed of excess fat

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

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

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


Input: 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 vegetable or peanut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 3/4 teaspoon kosher salt


Input: 1/2 cup raisins


Input: 2 cloves garlic, minced


Input: 4 tablespoons extra-virgin olive oil


Input: 2 pounds broccoli rabe, washed, trimmed and chopped

2 pounds broccoli rabe , washed , trimmed and chopped

B-QTY B-UNIT 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

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Input: 2 tablespoons virgin olive oil


Input: 12 center-cut pork chops


Input: Peel of 1 orange


Input: 1 quart boiling water


Input: 3 quarts cold water


Input: 1/8 cup fennel seeds


Input: 1 cup mixed fresh herbs (rosemary, thyme, sage, oregano)

1 cup mixed fresh herbs ( rosemary , thyme , sage , oregano )

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

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


Input: 5 juniper berries


Input: 5 bay leaves


Input: 1/4 cup kosher salt


Input: 10 black peppercorns


Input: 1/2 cup dark brown sugar, packed

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

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Input: 1 stick unsalted butter, cut into 8 pieces and softened

1 stick unsalted butter , cut into 8 pieces and softened

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 teaspoons kosher salt


Input: 1/2 cup heavy cream


Input: 1 small butternut squash (about 2 pounds), peeled, seeded and cut into small cubes

1 small butternut squash ( about 2 pounds ) , peeled , seeded and cut into small cubes

B-QTY O B-NAME I-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

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

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


Input: 3 scallions, cut into fine julienne

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

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Input: 1 lemon, quartered


Input: 2 pounds small red potatoes, skins on, quartered

2 pounds small red potatoes , skins on , quartered

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

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Input: 8 tablespoons unsalted butter, cut in half-inch slices

8 tablespoons unsalted butter , cut in half-inch slices

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

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Input: 48 littleneck clams, cleaned and scrubbed

48 littleneck clams , cleaned and scrubbed

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

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Input: 4 medium onions, cut in half, root end removed and sliced into thin half moons

4 medium onions , cut in half , root end removed and sliced into thin half moons

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-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: 1 1/2 cups chopped canned tomatoes in heavy puree

1$1/2 cups chopped canned tomatoes in heavy puree

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

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Input: 3/4 cup dry white wine


Input: 1/2 teaspoon dried red pepper flakes (optional)

1/2 teaspoon dried red pepper flakes ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 to 2 Scotch bonnet peppers, seeded and chopped (optional)

1 to 2 Scotch bonnet peppers , seeded and chopped ( optional )

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

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

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


Input: 1 jalapeno pepper, seeded and chopped

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

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Input: 2 tablespoons minced fresh garlic


Input: 2 medium heads Belgian endive, coarsely chopped

2 medium heads Belgian endive , coarsely chopped

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

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Input: 1/4 cup chopped fresh Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 hot Italian sausages (1 pound), pricked with the tines of a fork

4 hot Italian sausages ( 1 pound ) , pricked with the tines of a fork

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

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

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN 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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: 2 large baking potatoes, peeled and very thinly sliced

2 large baking potatoes , peeled and very thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons heavy cream


Input: 1 pound fettuccine


Input: 32 mussels, scrubbed, beards removed

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

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Input: 4 cloves garlic, peeled and minced

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

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Input: 1/2 cup white wine


Input: 2 tablespoons olive oil


Input: 3 medium carrots, peeled and cut into small dice

3 medium carrots , peeled and cut into small dice

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 1 medium onion, peeled and cut into small dice

1 medium onion , peeled and cut into small dice

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt, plus more to taste

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: Freshly ground pepper to taste

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


Input: Ingredients for steamed mussels (see recipe)

Ingredients for steamed mussels ( see recipe )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 16 mussels


Input: 2 8-ounce flounder fillets, split lengthwise

2 8-ounce flounder fillets , split lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt, plus 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: 1/2 teaspoon grated lemon rind


Input: 4 medium-size sweet potatoes, roasted until just tender, peeled and cut into 1/2-inch pieces

4 medium-size sweet potatoes , roasted until just tender , peeled and cut into 1/2-inch pieces

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

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

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


Input: 1/4 teaspoon saffron


Input: 3 cups long-grain rice


Input: 1 cup white wine


Input: 2 1/4 cups water


Input: 3 cloves garlic, peeled and minced

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: 1/2 pound chorizo, cut into 1/4-inch-thick slices

1/2 pound chorizo , cut into 1/4-inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, peeled and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 40 mussels


Input: 2 teaspoons olive oil


Input: 2 tablespoons chopped fresh parsley


Input: Ingredients for steamed mussels (see recipe)

Ingredients for steamed mussels ( see recipe )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon grated lemon rind


Input: 20 large mussels


Input: 1/2 cup rice


Input: 2 teaspoons chopped fresh thyme


Input: 2 teaspoons chopped fresh rosemary


Input: 2 teaspoons salt, plus more to taste

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: Freshly ground pepper to taste

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


Input: Mussels marinara (see recipe)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound penne


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: Ingredients for steamed mussels (see recipe)

Ingredients for steamed mussels ( see recipe )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 jalapeno pepper, stemmed, seeded and minced

1 jalapeno pepper , stemmed , seeded and minced

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large tomatoes, chopped

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


Input: 2 large shallots, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 32 mussels


Input: 2 teaspoons olive oil


Input: 1 medium onion, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ingredients for steamed mussels (see recipe)

Ingredients for steamed mussels ( see recipe )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 teaspoons olive oil


Input: 2 teaspoons salt


Input: Freshly ground pepper to taste


Input: 3 tablespoons chopped Italian parsley


Input: 3/4 pound orecchiette


Input: Ingredients for steamed mussels (see recipe)

Ingredients for steamed mussels ( see recipe )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 50 mussels


Input: 2 cups cooked white beans


Input: Up to 50 mussels (see specific recipe for quantity), scrubbed, beards removed

Up to 50 mussels ( see specific recipe for quantity ) , scrubbed , beards removed

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

YesCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

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: 1/4 cup water


Input: 1/4 cup fresh lemon juice


Input: 2 tablespoons olive oil


Input: Freshly ground white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound cooked lobster meat, cut into chunks

3/4 pound cooked lobster meat , cut into chunks

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 cup hot chicken stock, reserved from chicken soup Molyvos (see recipe)

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

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Input: 6 tablespoons lemon juice


Input: 1/2 teaspoon cornstarch


Input: Salt


Input: 2 eggs, separated


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

1 cup thinly sliced scallions , both white and green parts

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Input: 1/4 cup chopped dill leaves


Input: 1 1/4 cups shredded romaine or baby greens

1$1/4 cups shredded romaine or baby greens

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Input: Avgolemono (see recipe)

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Input: A cheesecloth bag tied with kitchen string and containing 2 bay leaves, 1/2 bunch parsley stems, 1 bunch dill stems, 1 head garlic sliced in half and 10 whole black peppercorns

A cheesecloth bag tied with kitchen string and containing 2 bay leaves , 1/2 bunch parsley stems , 1 bunch dill stems , 1 head garlic sliced in half and 10 whole black peppercorns

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Input: 3 quarts fresh chicken stock or canned low-sodium broth

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Input: Salt and freshly ground pepper

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Input: 1 whole 3- to 3 1/2-pound chicken, neck and gizzard removed

1 whole 3- to 3$1/2-pound chicken , neck and gizzard removed

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Input: Salt to taste


Input: 4 cups cooked rice


Input: 3/4 pound large shrimp, shelled and deveined

3/4 pound large shrimp , shelled and deveined

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Input: 3/4 pound squid, cleaned, bodies cut into rings

3/4 pound squid , cleaned , bodies cut into rings

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Input: 1 teaspoon Tabasco or other hot-pepper sauce

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Input: 1/2 cup heavy or whipping cream

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Input: 2/3 cup ketchup (preferred) or tomato purée

2/3 cup ketchup ( preferred ) or tomato purée

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Input: 3 tablespoons kosher salt


Input: 1 whole suckling pig (about 12 pounds), cleaned and butterflied

1 whole suckling pig ( about 12 pounds ) , cleaned and butterflied

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Input: 2 tablespoons vegetable oil


Input: 2 tablespoons ground white pepper


Input: 2 cups chicken stock


Input: 1 tablespoon chopped fresh oregano


Input: 2 tablespoons olive oil


Input: 1/2 cup diced smoked ham


Input: 1 medium onion, chopped

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Input: 2 teaspoons ground white pepper


Input: 1/4 cup Branston Pickle (see note)

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Input: Cocoa powder, preferably Dutch process, for garnish

Cocoa powder , preferably Dutch process , for garnish

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Input: 2 tablespoons sliced almonds, toasted

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Input: 3 tablespoons unsalted butter


Input: 3 tablespoons sugar


Input: 3 tablespoons dark rum


Input: 1/2 cup toasted coconut for garnish

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Input: 15 ounces part-skim ricotta


Input: 1/4 cup kirsch, or to taste

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Input: 1/4 cup powdered sugar, or to taste

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Input: 2 ounces best-quality bittersweet chocolate, chopped

2 ounces best-quality bittersweet chocolate , chopped

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Input: 1 to 1 1/2 pounds very ripe cherries, pitted and halved

1 to 1$1/2 pounds very ripe cherries , pitted and halved

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Input: 3 tablespoons ice water


Input: 1 pint mixed berries: raspberries, blueberries, blackberries and/or strawberries

1 pint mixed berries: raspberries , blueberries , blackberries and/or strawberries

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Input: 1 ripe papaya, about 1 pound

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