Input: 4 tablespoons butter, at room temperature

4 tablespoons butter , at room temperature

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Input: 1/2 cup heavy whipping cream


Input: 4 large eggs, beaten

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Input: 1/2 pound sharp cheddar cheese, grated

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Input: 4 slices plain white bread, toasted

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Input: 24 Ritz crackers, crumbed in food processor

24 Ritz crackers , crumbed in food processor

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Input: 1 large onion, chopped

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Input: 1 large clove garlic, chopped

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Input: 1/2 red bell pepper, chopped

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Input: 1 jalapeño pepper, seeded and chopped (optional)

1 jalapeño pepper , seeded and chopped ( optional )

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Input: 1/2 green bell pepper, chopped

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Input: 2 pounds yellow summer squash


Input: 7 tablespoons butter


Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/4 teaspoon Tabasco sauce


Input: 1 tablespoon capers, drained


Input: 1/4 cup honey


Input: 1/4 cup Worcestershire sauce


Input: 1/2 cup red-wine vinegar or sherry vinegar

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Input: 1 large yellow onion, cut into chunks

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Input: 1 green bell pepper, cut into chunks

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Input: 1 boneless veal shoulder (about 5 pounds)

1 boneless veal shoulder ( about 5 pounds )

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Input: 2 bunches green onions, trimmed, some tops included, cut in half

2 bunches green onions , trimmed , some tops included , cut in half

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Input: 1/2 cup canned tomato sauce


Input: 1/2 cup peanut oil


Input: 8 sprigs parsley, roughly chopped

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Input: 3 large cloves garlic, peeled

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Input: 1/2 cup all-purpose flour


Input: 2 teaspoons sugar


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons sliced almonds


Input: 2 tablespoons golden raisins


Input: 2/3 cup of water


Input: 3 Bosc pears (about 1 1/2 pounds)

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Input: 2 tablespoons unsalted butter


Input: 2/3 cup water


Input: 1/4 cup sugar


Input: 3 tablespoons water


Input: 2 tablespoons unsalted butter


Input: 1/4 teaspoon salt


Input: 1 tablespoon canola oil


Input: 1/8 teaspoon salt


Input: 4 Idaho potatoes (10 to 12 ounces each), peeled

4 Idaho potatoes ( 10 to 12 ounces each ) , peeled

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Input: 1/2 cup water


Input: 1/2 tablespoon canola oil


Input: 1 teaspoon sugar


Input: 1/2 tablespoon unsalted butter


Input: About 30 tiny pearl onions, peeled

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

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Input: 3 tablespoons unsalted butter


Input: 2 1/2 pound veal roast, preferably from the shoulder or top knuckle (a muscle of the back leg)

2$1/2 pound veal roast , preferably from the shoulder or top knuckle ( a muscle of the back leg )

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Input: 1/2 cup water


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1/2 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: 4 tablespoons virgin olive oil


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/2 teaspoon salt


Input: 2 tablespoons balsamic vinegar


Input: 1 tablespoon virgin olive oil


Input: 1/8 teaspoon salt


Input: 1/4 teaspoon dried thyme


Input: 1 pound medium-size sea scallops (about 30 to the pound)

1 pound medium-size sea scallops ( about 30 to the pound )

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Input: 1/3 cup honey, or to taste

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Input: 1 1/4 pounds broccoli rabe


Input: 3 tablespoons olive oil


Input: 1 teaspoon finely chopped garlic


Input: 1/4 teaspoon red pepper flakes


Input: 1/3 cup water


Input: 1/2 teaspoon salt


Input: 1 3-inch cinnamon stick


Input: 1/2 cup sugar, or to taste

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Input: 1 1/2 pounds peaches or nectarines, peeled, pitted and chopped

1$1/2 pounds peaches or nectarines , peeled , pitted and chopped

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Input: 1 tablespoon peeled and minced ginger

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Input: 4 tablespoons butter


Input: 1 pound figs, stemmed and chopped

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Input: 1 vanilla bean


Input: 1/4 cup sugar, or to taste

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Input: 1 pound blueberries, picked over

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Input: Sliced tomatoes, for garnish

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Input: 1/4 cup vegetable oil


Input: Thinly sliced onion, for garnish

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Input: 1 teaspoon hot chili paste


Input: 2 tablespoons lime juice


Input: Leaf lettuces, for garnish


Input: Salt


Input: 1/4 teaspoon black pepper


Input: 12 ounces flap steak, cut into 1-inch chunks

12 ounces flap steak , cut into 1-inch chunks

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Input: 3 tablespoons soy sauce


Input: 3 tablespoons sesame oil


Input: 1 tablespoon, plus 1/4 teaspoon, sugar

1 tablespoon , plus 1/4 teaspoon , sugar

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Input: 1 tablespoon minced garlic


Input: 6 ounces ground pork


Input: Hot steamed rice (optional)

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Input: 2 tablespoons peanut oil


Input: 1 1/2 teaspoons fermented soybean paste


Input: 1 teaspoon minced garlic


Input: 1 tablespoon cornstarch


Input: 1 1/2 teaspoons sugar


Input: 1 tablespoon soy sauce


Input: Salt


Input: 1 pint strawberries, hulled and halved lengthwise

1 pint strawberries , hulled and halved lengthwise

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Input: 18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks

18 ounces Chinese eggplant ( about 3 small ) , cut into 1/8-inch chunks

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Input: 2 tablespoons minced parsley


Input: 1 cup chopped walnuts


Input: 2 tablespoons dry bread crumbs


Input: 1 cup sugar


Input: 1/3 cup strawberry preserves


Input: 4 eggs


Input: 1/3 cup fresh lemon juice


Input: 6 tablespoons cooled melted unsalted butter

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Input: 1 cup shelled fresh peas


Input: Salt and freshly ground black pepper to taste

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Input: 12 ounces fresh fettuccine


Input: 2 1/2 tablespoons extra-virgin olive oil

2$1/2 tablespoons extra-virgin olive oil


Input: 1/2 cup finely chopped onion


Input: 1/2 cup finely chopped leeks


Input: 1/2 cup finely chopped carrots


Input: 2 large cloves garlic, minced

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Input: 2 3 1/2-pound frying chickens, each cut in 8 pieces and skinned

2 3$1/2-pound frying chickens , each cut in 8 pieces and skinned

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Input: 2 tablespoons fresh lemon juice


Input: 2 sprigs fresh rosemary or 1 teaspoon dried

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Input: 1 pound plum tomatoes, chopped

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Input: 1 cup chicken stock


Input: 1/4 cup dry sherry


Input: 1 1/2 stalks celery, chopped


Input: 1 baking potato


Input: 4 cups vegetable stock or water

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Input: Dill sprigs for garnish


Input: Salt and freshly ground black pepper to taste

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Input: 1/4 cup chopped fresh dill


Input: 1 cup dry white wine


Input: 1 lemon


Input: Coarse sea salt


Input: 3/4 cup chopped onion


Input: 2 tablespoons extra-virgin olive oil


Input: 1 pound medium-thick asparagus, chopped

1 pound medium-thick asparagus , chopped

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Input: 6 6-ounce halibut fillets


Input: 5 tablespoons butter


Input: 1 teaspoon oregano leaves, minced at last minute

1 teaspoon oregano leaves , minced at last minute

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Input: Fine sea salt


Input: Freshly ground white pepper


Input: 1/2 cup fava beans (8 ounces in pods), shelled and outer skin removed

1/2 cup fava beans ( 8 ounces in pods ) , shelled and outer skin removed

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Input: 1/4 cup black truffles (about 2 truffles), chopped

1/4 cup black truffles ( about 2 truffles ) , chopped

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Input: 12 asparagus tips


Input: 1 1/2 cups sugar snap peas (5 ounces), sliced into the bias into 1/4-inch slices

1$1/2 cups sugar snap peas ( 5 ounces ) , sliced into the bias into 1/4-inch slices

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Input: 2 cups baby peas (10 ounces), shelled (frozen peas are fine)

2 cups baby peas ( 10 ounces ) , shelled ( frozen peas are fine )

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Input: 1 cup chicken stock


Input: 3 tablespoons finely chopped shallots


Input: White truffle oil (optional)

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Input: 1 tablespoon canola oil


Input: 1 ounce diced prosciutto


Input: Salt and white pepper to taste

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Input: 1 small stalk celery, thinly sliced

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Input: 6 cups strong vegetable stock


Input: 1 cup freshly grated Parmesan cheese

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Input: 2 tablespoons olive oil


Input: 8 ounces chopped onions, peeled and freshly diced

8 ounces chopped onions , peeled and freshly diced

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Input: 1 small leek, trimmed, rinsed and finely sliced

1 small leek , trimmed , rinsed and finely sliced

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Input: 12 ounces salsify, peeled and thinly sliced crosswise

12 ounces salsify , peeled and thinly sliced crosswise

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Input: 1/2 cup chopped mint leaves


Input: 1/2 stick butter (4 tablespoons), cut into pieces

1/2 stick butter ( 4 tablespoons ) , cut into pieces

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Input: 1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti

1 pound cut pasta , like ziti or penne , or long pasta , like linguine or spaghetti

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Input: Salt and freshly ground black pepper to taste

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Input: Coarse sea salt


Input: 2 teaspoons balsamic vinegar


Input: 1 tablespoon grated orange zest


Input: 2 tablespoons chopped fennel fronds


Input: 20 mint leaves


Input: 1 small head butter lettuce, torn into large pieces

1 small head butter lettuce , torn into large pieces

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Input: 1 handful baby arugula, watercress or other flavorful green

1 handful baby arugula , watercress or other flavorful green

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Input: 6 very thin slices pancetta


Input: 4 ounces fresh mild chilies, seeded and cut in thin slices

4 ounces fresh mild chilies , seeded and cut in thin slices

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Input: 1/2 cup fresh coriander leaves


Input: 6 large eggs


Input: 2 cups sugar


Input: 3 cups condensed milk


Input: 1 cup whole milk


Input: 2 tablespoons vanilla extract


Input: 1/4 teaspoon nutmeg


Input: 1/4 teaspoon cinnamon


Input: Butter for baking dish


Input: 5 cups French bread cubes


Input: 1/4 cup golden raisins


Input: 3 tablespoons olive oil, plus more for brushing

3 tablespoons olive oil , plus more for brushing

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Input: 20 large sea scallops


Input: 1/3 cup brown sugar


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 cup red wine vinegar


Input: 1 tablespoon ground coriander


Input: 1 tablespoon minced garlic


Input: 1 tablespoon red pepper flakes


Input: 2 pounds collard greens, trimmed of tough stalks, cut into thin strips and thoroughly washed

2 pounds collard greens , trimmed of tough stalks , cut into thin strips and thoroughly washed

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Input: 1 1/2 tablespoons fresh lemon juice


Input: 1 teaspoon grated lemon zest


Input: 1 tablespoon cornstarch


Input: 1/2 cup sugar


Input: 1/2 pound (2 sticks) butter, cut into pats

1/2 pound ( 2 sticks ) butter , cut into pats

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Input: 2 teaspoons cornstarch


Input: 2 tablespoons peanut oil


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 teaspoons rice wine or dry sherry

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Input: 1 teaspoon Oriental sesame oil


Input: 2 teaspoons dark soy sauce


Input: 1/2 cup chicken stock


Input: 1 pound lean goat or lamb fillets or boneless loin or steaks

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


Input: 2 garlic cloves, sliced


Input: 3 tablespoons oyster sauce


Input: 2 tablespoons peanut oil


Input: 2 tablespoons finely chopped shallots


Input: 1 1/2 tablespoons peanut oil


Input: 1 1/2 pounds silk squash or zucchini

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

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Input: 2 tablespoons finely chopped scallions


Input: 2 teaspoons finely chopped peeled fresh ginger

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

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Input: 2 teaspoons rice wine or dry sherry

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

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Input: 1 teaspoon cornstarch


Input: 2 teaspoons Oriental sesame oil


Input: 1 teaspoon salt


Input: 2 tablespoons coarsely chopped garlic


Input: 2 tablespoons rice wine or dry sherry

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

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Input: 2 tablespoons hoisin sauce


Input: 1 tablespoon light soy sauce


Input: 1 tablespoon dark soy sauce


Input: 1 teaspoon sugar


Input: 1 cup chicken stock


Input: 1 tablespoon Oriental sesame oil


Input: 1 1/2 cups long-grain white rice


Input: 1/2 pound skinless and boneless chicken thigh meat, coarsely chopped

1/2 pound skinless and boneless chicken thigh meat , coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon light soy sauce


Input: 1 cup chicken stock


Input: 12 ounces fresh or dry Chinese egg noodles (or spaghetti noodles)

12 ounces fresh or dry Chinese egg noodles ( or spaghetti noodles )

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

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

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


Input: 1 pound firm tofu


Input: 1/2 cup plus 1 1/2 tablespoons peanut oil

1/2 cup plus 1$1/2 tablespoons peanut oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 scallions, trimmed and cut into three-inch lengths on a slant

8 scallions , trimmed and cut into three-inch lengths on a slant

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

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


Input: 2 teaspoons plus 1 tablespoon dark soy sauce

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sesame paste or smooth peanut butter

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

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Input: 2 tablespoons chili oil


Input: 3 teaspoons salt


Input: 1 cup peanut oil


Input: 3 tablespoons chopped garlic


Input: 2 tablespoons finely chopped peeled fresh ginger

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

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Input: 5 tablespoons finely chopped scallions


Input: 3 tablespoons dark soy sauce


Input: 1 cup sugar


Input: 1/2 lemon, thinly sliced and seeded

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

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Input: 1 tablespoon Sichuan peppercorns


Input: 1/2 pound ground pork


Input: 4 cups figs


Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon salt (or more to taste)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup fresh lime juice


Input: 1/2 cup fresh mint leaves


Input: 1 to 2 fresh Serrano chilies, stemmed, seeded and finely chopped

1 to 2 fresh Serrano chilies , stemmed , seeded and finely chopped

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

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


Input: 8 large fresh ripe Mission figs, finely chopped (or about 20 Celestes)

8 large fresh ripe Mission figs , finely chopped ( or about 20 Celestes )

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

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

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


Input: 1 medium red onion, finely chopped ( 1/2 cup)

1 medium red onion , finely chopped ( 1/2 cup )

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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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Confectioners' sugar


Input: 1 1/2 pounds fresh figs, halved lengthwise (don't peel)

1$1/2 pounds fresh figs , halved lengthwise ( don't peel )

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 tablespoon superfine flour, like Wondra

1 tablespoon superfine flour , like Wondra

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

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Input: 1/2 teaspoon vanilla extract


Input: 2 tablespoons raw full-flavored honey, like lavender

2 tablespoons raw full-flavored honey , like lavender

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

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Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon almond extract


Input: 1/2 cup heavy cream


Input: 2 tablespoons ground unblanched almonds


Input: Pinch of salt


Input: 1 1/4 cups, plus 1 tablespoon, unbleached, all-purpose flour

1$1/4 cups , plus 1 tablespoon , unbleached , all-purpose flour

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons unsalted butter, melted and cooled

8 tablespoons unsalted butter , melted and cooled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon vanilla extract


Input: 1/8 teaspoon almond extract


Input: 1/2 cup sugar


Input: Softened butter for greasing pan

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


Input: 1 cup chopped walnuts or pecans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 1 teaspoon vanilla


Input: 1/4 teaspoon baking soda


Input: 2 cups flour


Input: 1 teaspoon cinnamon


Input: 1 cup grated zucchini


Input: 1 cup grated, peeled apples

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

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Input: 1 cup vegetable oil


Input: 2 cups sugar


Input: 3 eggs


Input: 3/4 teaspoon baking powder


Input: 3 eggs, separated


Input: 3/4 cup granulated sugar


Input: 1 tablespoon apple cider or apple brandy

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

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Input: 3/4 cup sifted cake flour


Input: Coarse salt and freshly ground pepper to taste

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

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Input: Mint leaves to garnish


Input: 6 tablespoons unsalted butter


Input: 4 cups apples, preferably Greening or Cortland, peeled, cored and cut into slices 1/2-inch thick

4 cups apples , preferably Greening or Cortland , peeled , cored and cut into slices 1/2-inch thick

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

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


Input: 1/2 teaspoon cinnamon


Input: 3/4 cup dark brown sugar


Input: 2 cloves garlic, minced


Input: 2 teaspoons fresh mint leaves, chopped

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

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Input: 1/4 cup extra-virgin olive oil


Input: 1/2 cup plain yogurt


Input: 8 loin lamb chops


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon dark soy sauce


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 1/2 pounds new potatoes


Input: Sprigs of rosemary to garnish


Input: 4 tuna steaks, about 6 ounces each

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

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Input: 1 tablespoon olive oil


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 4 thick-cut veal chops


Input: 2 tablespoons soy sauce


Input: 2 tablespoons olive oil


Input: 1/4 cup fresh lemon juice


Input: 2 tablespoons fresh rosemary leaves


Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped cilantro


Input: 3 tablespoons toasted sesame seeds


Input: 2 tablespoons balsamic vinegar


Input: 1/4 cup hoisin sauce


Input: 1/4 cup lemon juice


Input: 1 clove garlic, minced


Input: 2 tablespoons sesame oil


Input: 1 tablespoon chopped cilantro leaves


Input: 2 scallions, minced


Input: 3 scallions, chopped


Input: 1 tablespoon fresh ginger, minced

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

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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: 1 cup sangrita (see recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds boneless pork shoulder, in 3/4-inch chunks

1$1/2 pounds boneless pork shoulder , in 3/4-inch chunks

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

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Input: Salt to taste


Input: Juice of 1 1/2 oranges


Input: Juice of 1 1/2 limes


Input: 1 mango, peeled and cut into 1/2-inch dice

1 mango , peeled and cut into 1/2-inch dice

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

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Input: 1 cup crème fraîche, sour cream or yogurt, or to taste

1 cup crème fraîche , sour cream or yogurt , or to taste

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

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Input: 3 medium-size ripe tomatoes


Input: 3/4 teaspoon chipotle powder, or to taste

3/4 teaspoon chipotle powder , or to taste

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Input: 1 cup sugar, or to taste

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

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Input: 1 1/2 pounds cherries, washed and stemmed, or 1 pound cherries and 1/2 pound kumquats, halved and seeded

1$1/2 pounds cherries , washed and stemmed , or 1 pound cherries and 1/2 pound kumquats , halved and seeded

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

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


Input: 1 baguette, sliced


Input: 2 cups fruity red wine, preferably pinot noir or Beaujolais

2 cups fruity red wine , preferably pinot noir or Beaujolais

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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup mayonnaise


Input: 1/4 cup sour cream


Input: 1/4 cup crème fraîche


Input: Finely grated zest of 2 lemons

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

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Input: 2 teaspoons lemon juice


Input: 1 1/2 teaspoons snipped chives


Input: 2 tablespoons minced dill


Input: 16 medium cremini or white mushrooms (about 1 pound)

16 medium cremini or white mushrooms ( about 1 pound )

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 medium smoked trout


Input: 8 ounces goat cheese


Input: 3 eggs


Input: 1 14-ounce package puff pastry (like Dufour), defrosted according to package directions

1 14-ounce package puff pastry ( like Dufour ) , defrosted according to package directions

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

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


Input: 1 tablespoon plus 1 teaspoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 small bulb fennel


Input: 2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully to remove any dirt from inner layers

2 medium leeks , white and light green parts only , halved lengthwise and rinsed carefully to remove any dirt from inner layers

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

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

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

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


Input: 2 teaspoons capers


Input: 1 tablespoon olive oil


Input: 2 tablespoons fresh orange juice


Input: 4 tablespoons chopped onion


Input: 1 small fennel bulb


Input: Freshly ground black pepper


Input: 2 eating oranges


Input: 36 ounces of red, yellow or orange peppers

36 ounces of red , yellow or orange peppers

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

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Input: 1 tablespoon olive oil


Input: 1 teaspoon fennel seeds


Input: 4 ounces smoked salmon


Input: 1/8 teaspoon salt, optional


Input: 8 ounces fresh, yolkless linguine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons melted butter


Input: 3/4 cup chilled unsalted butter, preferably French, more for buttering bowl

3/4 cup chilled unsalted butter , preferably French , more for buttering bowl

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

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

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


Input: 3/4 cup sugar, more for plate and top of cake

3/4 cup sugar , more for plate and top of cake

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon coarse salt


Input: 2 tablespoons cake flour


Input: 1 1/2 cups miniature marshmallows


Input: 1 1/3 cups unsifted all-purpose flour


Input: 3/4 teaspoon orange flower water, more for sprinkling

3/4 teaspoon orange flower water , more for sprinkling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/8 teaspoons dry yeast


Input: 1 teaspoon vanilla


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: 2 tablespoons minced fresh ginger or 2 teaspoons dried ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds skinless, boneless chicken breasts (4 half breasts)

1$1/2 pounds skinless , boneless chicken breasts ( 4 half breasts )

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

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

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


Input: 1 1/2 cups semi-sweet chocolate chips


Input: 1 2/3 cups sugar


Input: 1/2 teaspoon salt


Input: 2/3 cup evaporated milk


Input: 1/4 cup or more minced fresh cilantro

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 to 1 1/4 pounds eggplant, cut into 1-inch cubes

1 to 1$1/4 pounds eggplant , cut into 1-inch cubes

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces shallots (about 6 large)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup neutral oil, like canola or grapeseed

1/4 cup neutral oil , like canola or grapeseed

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: 1 to 2 cups yogurt for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups chicken stock


Input: 4 ounces unsalted roasted cashews


Input: Salt, optional


Input: 1/2 cup raisins


Input: 1 1/2 cups rice


Input: 1/4 teaspoon dry mustard


Input: 2 teaspoons ground cumin


Input: 1/2 teaspoon ground turmeric


Input: 1 teaspoon ground cinnamon


Input: Hot pepper flakes to taste

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


Input: Salt and pepper


Input: 2 cups chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large onions, chopped

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


Input: 3/4 pound trimmed and sliced mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound lean lamb, chops or cut from boneless leg or 1 pound skinless, boneless chicken breasts

1 pound lean lamb , chops or cut from boneless leg or 1 pound skinless , boneless chicken breasts

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Input: 2 to 3 tablespoons canola or corn oil

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Input: 1 tablespoon roughly chopped garlic


Input: 1 tablespoon hot paprika or dried red chili flakes, or to taste

1 tablespoon hot paprika or dried red chili flakes , or to taste

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Input: 1 pound kale, leaves stripped from stems, stems reserved

1 pound kale , leaves stripped from stems , stems reserved

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Input: 3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces

3/4 to 1 pound Italian sausage , sweet or hot , cut into 1-inch pieces

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Input: 1 tablespoon extra virgin olive oil

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Input: Salt, optional


Input: 3/4 cup nonfat plain yogurt


Input: 3/4 cup skim-milk ricotta


Input: 3/4 pound rabe, mustard greens or kale, tough stems removed, and washed and cut into large pieces

3/4 pound rabe , mustard greens or kale , tough stems removed , and washed and cut into large pieces

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

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Input: 8 ounces whole-wheat pasta


Input: 1 large clove garlic, minced

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Input: 1 to 2 tablespoons olive oil

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Input: Hot pepper flakes to taste

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


Input: 1 pound onion, chopped


Input: 3 tablespoons chopped candied ginger


Input: 1 pint vanilla ice cream


Input: 3 tablespoons brandy


Input: 1 pound tart red or purple plums, pitted and thickly sliced

1 pound tart red or purple plums , pitted and thickly sliced

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Input: 3 tablespoons sugar


Input: 1 1/2 tablespoons unsalted butter


Input: 1 1/2 cups homemade buttermilk (see Note)

1$1/2 cups homemade buttermilk ( see Note )

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Input: Large pinch salt


Input: 2 cups orange juice


Input: 1 tablespoon sugar


Input: 1 teaspoon Dijon mustard


Input: 1/2 teaspoon Cajun seasoning


Input: 1/3 cup Parmesan cheese, grated

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Input: 4 tablespoons ketchup


Input: 1 tablespoon mayonnaise


Input: 2 tablespoons whipped cream cheese


Input: 3 eggs


Input: 1/2 pound bacon


Input: 10 cloves garlic, roughly chopped

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Input: 6 tablespoons olive oil


Input: 10 to 12 plum tomatoes, quartered (canned may be used off-season)

10 to 12 plum tomatoes , quartered ( canned may be used off-season )

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Input: 1/2 teaspoon salt


Input: 1/2 teaspoon pepper


Input: 1/2 cup red wine


Input: 1 pound rigatoni


Input: 3/4 stick salted butter


Input: 1/2 cup grated Parmesan cheese


Input: 1/2 teaspoon sugar


Input: 6 cups organic heavy cream


Input: Salt to taste (optional)

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

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Input: 2 cups homemade buttermilk (see note)

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Input: 4 cups shelled peas, plus more for garnish

4 cups shelled peas , plus more for garnish

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Input: Salt


Input: 10 mint leaves


Input: Freshly ground black pepper


Input: 1 cup unflavored bread crumbs


Input: 1/2 teaspoon onion powder


Input: 1 pound ground pork or sausage meat

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Input: 1 1/2 large portobello mushroom caps, chopped fine

1$1/2 large portobello mushroom caps , chopped fine

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Input: 1 green pepper, chopped fine

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Input: 2 pounds ground beef


Input: Salt and pepper


Input: 4 cloves garlic, chopped fine

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Input: 4 tablespoons olive oil


Input: 2 medium onions, chopped fine

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Input: 1 tablespoon dark rum, kirsch or Cognac, if desired

1 tablespoon dark rum , kirsch or Cognac , if desired

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Input: 1/2 teaspoon vanilla


Input: 2/3 cup sugar


Input: 2 cups milk


Input: 1/2 teaspoon salt


Input: 5 egg yolks


Input: 6 tablespoons butter at room temperature, plus 1 tablespoon butter for greasing the mold

6 tablespoons butter at room temperature , plus 1 tablespoon butter for greasing the mold

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Input: 1/2 cup sugar


Input: 5 eggs, separated


Input: 2 tablespoons warm water


Input: 3/4 cup heavy cream


Input: 1 tablespoon grated orange rind


Input: 4 ounces semisweet chocolate


Input: 4 ounces bittersweet chocolate


Input: 3 tablespoons dark rum


Input: 2 tablespoons unflavored gelatin


Input: 1 teaspoon ground cumin


Input: Freshly ground pepper to taste

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


Input: Salt to taste


Input: 4 tablespoons butter


Input: 1 cup finely chopped onions


Input: 3 pints Brussels sprouts


Input: 2 tablespoons fresh lemon juice


Input: 1/4 teaspoon Tabasco


Input: Freshly ground pepper to taste

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


Input: 2 1/2 pounds medium-size shrimp, shelled and deveined

2$1/2 pounds medium-size shrimp , shelled and deveined

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Input: 2 1/2 pounds sea scallops, cut into 1/2-inch cubes

2$1/2 pounds sea scallops , cut into 1/2-inch cubes

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Input: 1/2 cup grade A medium amber maple syrup

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Input: 4 eggs


Input: 2 egg yolks


Input: 1/4 cup heavy cream


Input: 1 teaspoon cornstarch


Input: 4 ounces walnut halves (about 1 cup)

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Input: 1 12-pound fresh ham


Input: 2 tablespoons salt


Input: 1 teaspoon freshly ground pepper


Input: 2 teaspoons ground cumin


Input: 2 tablespoons chopped garlic


Input: 2 tablespoons ground leaf sage


Input: 2 tablespoons vegetable oil


Input: 1 cup sliced onion


Input: 1/2 cup sliced carrots


Input: 1/2 cup chopped celery


Input: 1 bay leaf


Input: 2 cups fresh or canned chicken broth

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Input: 1 cup water


Input: 6 carrots, about 1 pound, well trimmed and scraped

6 carrots , about 1 pound , well trimmed and scraped

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Input: 4 parsnips, about 1 pound, well trimmed and scraped

4 parsnips , about 1 pound , well trimmed and scraped

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Input: 6 medium-sized potatoes, about 2 pounds, peeled

6 medium-sized potatoes , about 2 pounds , peeled

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Input: Salt to taste


Input: 8 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons finely chopped parsley


Input: 1/4 teaspoon freshly ground nutmeg


Input: 6 tablespoons butter


Input: 1 1/2 pounds small white mushrooms or wild mushrooms

1$1/2 pounds small white mushrooms or wild mushrooms

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Input: Salt to taste


Input: 1/2 cup finely chopped shallots


Input: 1 cup dry champagne or white wine

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Input: 2 cups heavy cream


Input: 3 tablespoons unsalted butter, melted

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Input: 2 1/2 pounds cream cheese


Input: 3 tablespoons flour


Input: 1 cup plus 6 tablespoons sugar, divided

1 cup plus 6 tablespoons sugar , divided

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Input: 3/4 cup graham-cracker crumbs


Input: Freshly ground black pepper


Input: 1 tablespoon lime juice


Input: Coarse sea salt


Input: 1/2 teaspoon freshly grated lime zest

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Input: 1/4 cup grade A medium amber or dark amber maple syrup

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Input: 1 small shallot, finely chopped

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Input: 1 teaspoon kosher salt


Input: 1 1/4 pounds carrots, peeled and trimmed, sliced on the bias 1/3-inch thick

1$1/4 pounds carrots , peeled and trimmed , sliced on the bias 1/3-inch thick

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Input: 2 tablespoons unsalted butter


Input: Pinch each saffron threads and hot-red-pepper flakes

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon ground coriander


Input: 2 teaspoons paprika


Input: 1 1/2 tablespoons chopped fresh parsley


Input: 1 1/2 tablespoons chopped fresh cilantro

1$1/2 tablespoons chopped fresh cilantro


Input: 3 garlic cloves, peeled and crushed to a paste

3 garlic cloves , peeled and crushed to a paste

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Input: 3 tablespoons olive oil


Input: Finely grated zest and the juice of 1 lemon

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Input: 2 pounds sardines, scaled and cleaned (heads and tails left on)

2 pounds sardines , scaled and cleaned ( heads and tails left on )

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Input: 4 spirals of orange zest, optional, for garnish

4 spirals of orange zest , optional , for garnish

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Input: 4 fresh bay leaves, optional, for garnish

4 fresh bay leaves , optional , for garnish

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Input: 1 generous cup extra-virgin olive oil

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Input: 3/4 teaspoon kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 1/3 cups verjus


Input: 2/3 cup Champagne wine vinegar or white wine vinegar

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Input: 1 tablespoon dried oregano


Input: Egg wash (1 egg mixed with 1 tablespoon water)

Egg wash ( 1 egg mixed with 1 tablespoon water )

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Input: 10 small sprigs fresh parsley for garnish

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Input: 8 sardines, scaled, cleaned and filleted

8 sardines , scaled , cleaned and filleted

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Input: 1/4 cup julienned onion


Input: 1/4 cup julienned fennel


Input: 1/4 cup carrot, thinly sliced

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Input: 1/4 cup celery, thinly sliced

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Input: 4 hard-boiled eggs (do not overcook), shelled, coarsely chopped

4 hard-boiled eggs ( do not overcook ) , shelled , coarsely chopped

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Input: 12 ounces bacon, chopped, lightly fried

12 ounces bacon , chopped , lightly fried

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Input: 3/4 teaspoon freshly ground pepper


Input: 1 teaspoon kosher salt


Input: Finely grated rind and juice of 2 lemons

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

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Input: 2 tablespoons chopped fresh parsley


Input: 2 tablespoons chopped fresh thyme or cilantro

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Input: 2 tablespoons Dijon mustard


Input: 10 fresh sardines, scaled, cleaned, filleted, heads on and tails removed

10 fresh sardines , scaled , cleaned , filleted , heads on and tails removed

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Input: 1 cup orange juice


Input: 1/3 cup sugar


Input: 1 teaspoon cornstarch


Input: 1/2 cup sour cream or sweetened whipped cream (optional)

1/2 cup sour cream or sweetened whipped cream ( optional )

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Input: 2 9-inch rounds short-crust or puff pastry, unbaked

2 9-inch rounds short-crust or puff pastry , unbaked

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Input: 1 tablespoon grated orange rind


Input: 1 tablespoon unsalted butter


Input: 3/4 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 tablespoons Parmesan cheese


Input: 12 ounces fresh cranberries


Input: 1 1/2 tablespoons unsalted butter


Input: 1 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: 2 tablespoons chopped parsley


Input: 1 butternut squash (about 3 pounds)

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Input: 2 tablespoons olive oil


Input: 2 tablespoons lemon juice


Input: 2 ounces (1 can) flat anchovy fillets

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Input: 1 whole (double) turkey breast (see note), including the wings, about 5 pounds; or 6 boneless turkey steaks; or 2 to 2 1/4 pounds of other turkey meat

1 whole ( double ) turkey breast ( see note ) , including the wings , about 5 pounds; or 6 boneless turkey steaks; or 2 to 2$1/4 pounds of other turkey meat

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


Input: Dash of white pepper


Input: 4 chicken breasts, skinned and boned

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


Input: 6 ounces goat cheese


Input: 1 cup heavy cream


Input: 1 1/2 cups dry white wine


Input: 6 shallots, chopped


Input: Salt to taste


Input: 1/2 cup each of chopped celery

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 whole cloves


Input: 2 bay leaves


Input: 2 sprigs fresh thyme (or 1 teaspoon dried)

2 sprigs fresh thyme ( or 1 teaspoon dried )

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

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Input: 1/2 cup each of chopped onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup each of chopped carrots

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups chicken stock


Input: 2 cups black beans


Input: 1 cup ocean salad or 4 nori leaves, toasted (see notes)

1 cup ocean salad or 4 nori leaves , toasted ( see notes )

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


Input: 1/2 to 3/4 cup water


Input: 2 1/4 tablespoons dark brown sugar


Input: 1/2 teaspoon kosher salt


Input: 1 cup sake kasu (see notes)

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

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Input: 4 black cod (sablefish) steaks or other cod as available

4 black cod ( sablefish ) steaks or other cod as available

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN 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: 2 dozen leaves fresh basil, julienned

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

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Input: 1/4 cup dry white wine


Input: 4 tablespoons fresh bread crumbs


Input: 3/4 pound unsalted butter, cut into 1/4-inch slices

3/4 pound unsalted butter , cut into 1/4-inch slices

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

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Input: 2 bay leaves


Input: 4 shallots, sliced


Input: 2 tablespoons extra-virgin olive oil


Input: 1 1/2 pounds Alaskan or other halibut

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

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Input: 1 bunch parsley


Input: 2 sprigs fresh thyme


Input: 1 stalk celery, chopped


Input: 2 leeks, cleaned and chopped

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

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Input: 3 tablespoons olive oil


Input: 1 Walla Walla, Vidalia or other sweet onion, chopped

1 Walla Walla , Vidalia or other sweet onion , chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sprigs of fresh herbs (optional)

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

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Input: 1 pound of crayfish heads, or 1/2 pound of shrimp

1 pound of crayfish heads , or 1/2 pound of shrimp

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Input: 3/4 cup hazelnuts, toasted, skinned and chopped

3/4 cup hazelnuts , toasted , skinned and chopped

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

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Input: 3 cups whole oyster mushrooms, trimmed and cleaned

3 cups whole oyster mushrooms , trimmed and cleaned

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

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Input: 2 tablespoons butter


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: 3/4 cup half-and-half


Input: 1/2 cup brown duck stock (or use half chicken, half beef stock)

1/2 cup brown duck stock ( or use half chicken , half beef stock )

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

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


Input: 1 1/2 cups chopped oyster mushrooms, browned in 2 tablespoons of butter

1$1/2 cups chopped oyster mushrooms , browned in 2 tablespoons of butter

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

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

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


Input: 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: 4 large eggs


Input: 1/2 cup Marsala wine


Input: 1/4 cup chopped shallots


Input: 1 tablespoon fresh thyme, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups brown duck stock (or use half chicken, half beef stock)

2 cups brown duck stock ( or use half chicken , half beef stock )

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

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


Input: 2 tablespoons butter


Input: 4 smoked (or regular) duck breasts

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

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Input: 6 ounces ground veal


Input: 6 ounces ground beef


Input: 1 large egg, lightly beaten

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

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Input: 1/4 cup freshly grated Parmesan


Input: Salt to taste


Input: Cayenne pepper to taste


Input: 1/4 cup fresh bread crumbs


Input: 1/4 cup milk


Input: 6 ounces ground pork


Input: 5 tablespoons minced fresh parsley, or 1 tablespoon dried

5 tablespoons minced fresh parsley , or 1 tablespoon dried

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Input: 5 tablespoons minced fresh basil, or 1 tablespoon dried

5 tablespoons minced fresh basil , or 1 tablespoon dried

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Input: 1 all-purpose potato, peeled


Input: 2 carrots, peeled


Input: 3 large cloves garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cans (16 ounces each) tomato sauce

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Input: 2 cups water


Input: 1 can (6 ounces) tomato paste

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Input: 3 cans (28 ounces each) whole tomatoes in thick puree

3 cans ( 28 ounces each ) whole tomatoes in thick puree

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

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


Input: 3/4 cup pine nuts, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces fresh horseradish root


Input: 1 750-milliliter bottle of vodka


Input: 1 tablespoon celery seed


Input: 2 tablespoons black peppercorns


Input: 1 750-milliliter bottle of dark rum

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

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Input: 1 cinnamon stick


Input: 4 whole cloves


Input: 1 star anise


Input: 1/4 teaspoon fennel seeds


Input: Pinch Sichuan peppercorns


Input: 2 to 3 ripe peaches


Input: 1 liter sake, chilled


Input: Celery salt


Input: 2 ounces horseradish-infused vodka, well chilled

2 ounces horseradish-infused vodka , well chilled

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

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Input: 1 celery stalk


Input: 1 large onion, peeled and minced

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

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Input: 2 tablespoons olive oil


Input: Coarse salt


Input: 2 egg whites


Input: 2 tablespoons cornstarch mixed to a paste with 2 tablespoons dry sherry

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

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Input: 4 tablespoons dry sherry


Input: 1 teaspoon sugar


Input: 3 teaspoons wine vinegar


Input: 3 tablespoons soy sauce


Input: 2 to 3 teaspoons hot chili pepper sauce (according to taste)

2 to 3 teaspoons hot chili pepper sauce ( according to taste )

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

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Input: 4 tablespoons peanut oil


Input: 6 scallions, chopped (white and green part)

6 scallions , chopped ( white and green part )

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Input: 3 tablespoons ginger root, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 4 cups yellow squash or zucchini, diced

4 cups yellow squash or zucchini , diced

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

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Input: 2 tablespoons chives


Input: 1 1/2 pounds young, fresh zucchini

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

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Input: 4 tablespoons extra-virgin olive oil


Input: 2 cloves garlic, crushed in their skins

2 cloves garlic , crushed in their skins

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Input: Freshly ground pepper


Input: 3 anchovies chopped fine


Input: Vegetable oil to come 3/4 up the sides of the frying pan

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Input: Coarse salt to taste


Input: 2 pounds shrimp, peeled


Input: 3 tablespoons fresh basil leaves


Input: 3 ears sweet corn


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 green pepper, diced


Input: 1 cup fresh mozzarella cheese


Input: 1 egg white


Input: 1/4 cup tomato purée


Input: 1/2 cup sour cream


Input: 1/2 cup heavy cream


Input: 2 tablespoons flour


Input: 2/3 cup flour


Input: 1 cup water


Input: 2 tablespoons safflower oil


Input: Pinch salt


Input: 1 pound sauerkraut, fresh, canned or packaged (note: a 1-pound jar of sauerkraut weighs far less when drained)

1 pound sauerkraut , fresh , canned or packaged ( note: a 1-pound jar of sauerkraut weighs far less when drained )

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

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


Input: 1/2 cup sour cream


Input: 3 tablespoons finely chopped chives


Input: 1 baguette, thinly sliced and toasted

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Input: 1 1/2 teaspoons caraway seeds


Input: 2 1/2 to 3 pounds boneless pork shoulder, trimmed of fat and cut into 1-inch cubes

2$1/2 to 3 pounds boneless pork shoulder , trimmed of fat and cut into 1-inch cubes

B-QTY O B-RANGE_END 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

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


Input: 3 cups chicken broth


Input: Salt


Input: 2 tablespoons sweet paprika


Input: 1/4 teaspoon chopped garlic


Input: 1 cup finely chopped onion


Input: 2 tablespoons butter


Input: 1 cup cottage cheese


Input: 8 tablespoons unsalted butter, softened

8 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sweet paprika


Input: Freshly ground black pepper


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

1/2 teaspoon kosher salt , plus more to taste

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons caraway seeds


Input: 1 teaspoon dry mustard


Input: 1 teaspoon chopped capers


Input: 1 tablespoon finely chopped onion


Input: 5 tablespoons olive oil


Input: 2 tablespoons lemon juice


Input: 1/2 teaspoon salt


Input: 1 1/4 teaspoons freshly ground black pepper

1$1/4 teaspoons freshly ground black pepper

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Input: 1/2 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup imported Parmesan cheese, plus additional for garnish if desired

1/4 cup imported Parmesan cheese , plus additional for garnish if desired

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

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


Input: 2 teaspoons herbes de Provence, available in specialty food stores

2 teaspoons herbes de Provence , available in specialty food stores

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 pounds tuna belly (about 2 strips or fillets)

2$1/2 pounds tuna belly ( about 2 strips or fillets )

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons virgin olive oil


Input: 1 pound gnocchetti (or another small pasta like elbow, bow-tie, penne, ziti or rigati)

1 pound gnocchetti ( or another small pasta like elbow , bow-tie , penne , ziti or rigati )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 quarts water


Input: 1/2 teaspoon salt


Input: 1 piece cauliflower (8 to 10 ounces), divided into florets (about 2 cups)

1 piece cauliflower ( 8 to 10 ounces ) , divided into florets ( about 2 cups )

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


Input: 1 zucchini (7 ounces), washed, trimmed, and cut into 1-inch pieces (about 2 cups)

1 zucchini ( 7 ounces ) , washed , trimmed , and cut into 1-inch pieces ( about 2 cups )

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

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


Input: 1 sweet red pepper (7 ounces), seeded and cut into 1/2-inch pieces (about 1 1/2 cups)

1 sweet red pepper ( 7 ounces ) , seeded and cut into 1/2-inch pieces ( about 1$1/2 cups )

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

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


Input: 6 leaves lettuce, preferably red-tipped leaf lettuce

6 leaves lettuce , preferably red-tipped leaf lettuce

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Input: 1/3 cup virgin olive oil


Input: 1 small unpeeled eggplant (8 ounces), preferably the small, thin Japanese variety, cut into 1- to 1 1/2-inch chunks (about 2 1/2 cups)

1 small unpeeled eggplant ( 8 ounces ) , preferably the small , thin Japanese variety , cut into 1- to 1$1/2-inch chunks ( about 2$1/2 cups )

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

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


Input: 10 scallions, dark green and damaged outer leaves removed and discarded, remainder cut into 1-inch pieces (about 1 cup)

10 scallions , dark green and damaged outer leaves removed and discarded , remainder cut into 1-inch pieces ( about 1 cup )

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

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

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


Input: 1 red onion (6 ounces), peeled and chopped coarse (about 1 1/2 cups)

1 red onion ( 6 ounces ) , peeled and chopped coarse ( about 1$1/2 cups )

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

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


Input: 1/2 teaspoon sugar


Input: 1 tablespoon Dijon-style mustard


Input: 1 teaspoon salt


Input: 1/4 teaspoon Tabasco sauce


Input: 2 tablespoons red-wine vinegar


Input: Salt


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

1/2 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons canola oil


Input: 6 ears corn, husks removed (about 3 pounds)

6 ears corn , husks removed ( about 3 pounds )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 green cardamom pods


Input: 3 cloves


Input: 1 tablespoon yellow mustard seeds


Input: 2 tablespoons dried pomegranate seeds, crushed

2 tablespoons dried pomegranate seeds , crushed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 -inch piece ginger, peeled and cut into -1/8 by--1/8 by- * -inch pieces

1$1/2 -inch piece ginger , peeled and cut into -1/8 by--1/8 by- * -inch pieces

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

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


Input: 1 fresh green chili, cut in half

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

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Input: 2 pounds peaches (about 5 medium), peeled, pitted and cut into quarters

2 pounds peaches ( about 5 medium ) , peeled , pitted and cut into quarters

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 I-COMMENT

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


Input: 2 cups orange juice


Input: 1 1/2 teaspoons cider or white-wine vinegar

1$1/2 teaspoons cider or white-wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup maple syrup


Input: Juice of one lime


Input: 1 cinnamon stick, broken in half

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

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Input: Salt


Input: 2 pounds boneless leg of lamb, cleaned, trimmed and cut into 1 1/2 -inch cubes

2 pounds boneless leg of lamb , cleaned , trimmed and cut into 1$1/2 -inch cubes

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


Input: 1 tablespoon canola oil


Input: 1 tablespoon grated fresh ginger


Input: 1 teaspoon cumin seed, coarsely ground

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 tablespoon coriander seed, coarsely ground

1 tablespoon coriander seed , coarsely ground

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 tablespoon minced garlic


Input: 3 whole black cardamom pods, coarsely ground

3 whole black cardamom pods , coarsely ground

B-QTY B-COMMENT I-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: 1 dried Thai chili, finely ground

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon whole allspice, finely ground

1/2 teaspoon whole allspice , finely ground

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

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Input: 1 tablespoon whole black peppercorns, coarsely ground

1 tablespoon whole black peppercorns , coarsely ground

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

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Input: 2 750-ml. bottles white wine

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


Input: 1 lemon, sliced into eighths

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup blueberries


Input: 6 bamboo skewers, optional


Input: 1/2 cup plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil

6 tablespoons unsalted butter , softened , or 2 tablespoons olive oil

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

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


Input: 7 peaches


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: 3/4 cup hot milk


Input: 6 cloves garlic, peeled


Input: 3 pounds Idaho potatoes, peeled

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

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