Input: 1 fresh tomato peeled seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 small fennel bulb with some green attached, quartered

1/2 small fennel bulb with some green attached , quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 leeks cut into 2-inch chunks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 fresh tomatoes quartered


Input: 1 sprig fresh thyme


Input: 1 sprig fresh rosemary


Input: 2 teaspoons fine sea salt


Input: 1/8 teaspoon cayenne pepper


Input: 1 clove garlic peeled


Input: 1 stalk celery coarsely chopped


Input: 1 cup white-wine vinegar


Input: 4 cups water


Input: 1 tablespoon minced shallots


Input: 1 bottle white wine


Input: 1/4 pound mushrooms (Japanese and Chinese mushrooms work well), sliced

1/4 pound mushrooms ( Japanese and Chinese mushrooms work well ) , sliced

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

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

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


Input: 2/3 cup chicken or duck stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head chicory (or curly endive)

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: 4 duck breasts, skin removed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled


Input: 5 tablespoons unsalted butter


Input: 4 slices French bread


Input: 2 ripe mangoes


Input: 1 tablespoon hot mustard


Input: 2 tablespoons red wine vinegar


Input: Salt and pepper to taste

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


Input: 6 tablespoons olive oil


Input: 1/2 cup diced salt pork (or Canadian bacon)

1/2 cup diced salt pork ( or Canadian bacon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

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Input: 2 eggs


Input: 1/3 bunch romaine lettuce


Input: 1/3 bunch chicory (also called curly endive)

1/3 bunch chicory ( also called curly endive )

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and pepper to taste

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


Input: 2 cloves garlic, minced


Input: 6 tablespoons walnut oil


Input: 2 tablespoons sherry or red-wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon hot mustard


Input: 1/4 cup sherry vinegar


Input: Salt and pepper to taste

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


Input: 1/2 cup walnut meat


Input: 2 tablespoons olive oil (approximately)

2 tablespoons olive oil ( approximately )

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 6 scallions, chopped


Input: 1 small head radicchio lettuce, washed and torn into bite-size pieces

1 small head radicchio lettuce , washed and torn into bite-size pieces

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


Input: 1/2 bunch green leaf lettuce, washed and torn into bite-size pieces

1/2 bunch green leaf lettuce , washed and torn into bite-size pieces

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

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

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


Input: 3 yellow bell peppers


Input: 1 pound beef fillet (see note)

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

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Input: Salt and pepper to taste

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


Input: 1/3 cup diced parsley


Input: 1/2 pound lardon (smoked pork, Canadian-style bacon or regular bacon that has not been presliced)

1/2 pound lardon ( smoked pork , Canadian-style bacon or regular bacon that has not been presliced )

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

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


Input: 1/2 cup red wine vinegar


Input: 1 large onion, chopped

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


Input: 1 pound green beans, trimmed and cut in half 3 large Maine or red potatoes (or 5 smaller ones)

1 pound green beans , trimmed and cut in half 3 large Maine or red potatoes ( or 5 smaller ones )

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

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

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

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


Input: 1 teaspoon chopped fresh dill for garnish

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

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Input: 3 bulbs fresh fennel, sliced thin and cut into bite-size pieces

3 bulbs fresh fennel , sliced thin and cut into bite-size pieces

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

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 pound shrimp (about 15 medium size), peeled

1 pound shrimp ( about 15 medium size ) , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: Salt and pepper to taste

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


Input: 5 sprigs fresh dill


Input: 2 cloves garlic, peeled and bruised

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 12-ounce bottle of beer


Input: 1 1/2 teaspoons hot mustard


Input: Salt to taste if desired

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


Input: 6 tablespoons olive oil


Input: 2 tablespoons sherry vinegar


Input: 2 tablespoons finely chopped parsley


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons butter


Input: 6 Idaho potatoes, about 1 3/4 pounds total weight

6 Idaho potatoes , about 1$3/4 pounds total weight

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 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 teaspoon chopped fresh rosemary or 2 tablespoons finely chopped parsley, optional

1 teaspoon chopped fresh rosemary or 2 tablespoons finely chopped parsley , optional

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

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

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


Input: 1/3 cup dry vermouth


Input: 2 tablespoons butter


Input: 16 whole cloves garlic, unpeeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 4 lamb steaks cut from loin with bone in, about 1 1/4 inches thick and about 3/4 pound each, or use 8 regular loin chops about 1 1/4 inches thick (see note)

4 lamb steaks cut from loin with bone in , about 1$1/4 inches thick and about 3/4 pound each , or use 8 regular loin chops about 1$1/4 inches thick ( see note )

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

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

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

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


Input: 2 teaspoons finely ground or powdered dried rosemary

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons tomato paste


Input: 2 tablespoons ground cumin


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: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Spanish onion, cut into large dice

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup canned peeled tomatoes, roughly chopped

1/2 cup canned peeled tomatoes , roughly chopped

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

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Input: 2 cloves garlic, peeled and halved

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

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Input: 1 tablespoon golden raisins


Input: 1 tablespoon Tabasco sauce


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons soy oil


Input: Cumin Tomato Sauce (see recipe)

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

YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Oil for deep-frying


Input: 1/2 cup fine dry bread crumbs, plus more for coating

1/2 cup fine dry bread crumbs , plus more for coating

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

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Input: 3 large eggs


Input: 1 teaspoon salt


Input: 2 tablespoons olive oil


Input: 2 cups long-grain rice, like basmati

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

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Input: 1/2 cup toasted pine nuts


Input: 1 1/4 cups basmati rice


Input: 3 tablespoons soy oil


Input: 4 large cloves garlic, finely chopped

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

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Input: 1 red onion, finely diced

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

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Input: 1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 10-ounce package frozen chopped spinach , thawed and squeezed dry

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

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Input: 2 tablespoons toasted pine nuts


Input: 2 tablespoons grated Parmesan cheese


Input: 1/2 bunch cilantro, stemmed, washed and dried

1/2 bunch cilantro , stemmed , washed and dried

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

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Input: 2 cups loosely packed trimmed spinach, rinsed and dried

2 cups loosely packed trimmed spinach , rinsed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 bunch parsley, stemmed, washed and dried

1/2 bunch parsley , stemmed , washed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1/4 cup Walkerswood Traditional Jamaican Jerk Seasoning

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

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Input: 10 leaves fresh mint, chopped

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

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Input: 1 stalk lemongrass, trimmed, inner portion thinly sliced

1 stalk lemongrass , trimmed , inner portion thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup rice vinegar


Input: 2 1/2 tablespoons sugar


Input: 2 tablespoons Thai fish sauce


Input: 1 1/2 teaspoons soy sauce


Input: 3/4 teaspoon crushed red-pepper flakes


Input: 2 tablespoons olive oil


Input: 1/2 cup chopped Spanish onion


Input: 1 garlic clove, peeled


Input: 3/4 teaspoon dried mulato chilie


Input: 1 large tomato, quartered

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


Input: 1/4 small bunch parsley, stems removed

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

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Input: 3/4 teaspoon dried guajillo chilie


Input: 3/4 teaspoon dried ancho chilie


Input: 1 ounce dried chipotle peppers


Input: 2 ounces dried de arbol chilies (see note)

2 ounces dried de arbol chilies ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup Thai Beef Marinade (see recipe)

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

NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound beef eye of round

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

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Input: 3 leaves fresh mint


Input: 1 teaspoon ground toasted rice


Input: 1 teaspoon sliced celery


Input: 1 tablespoon sliced red bell pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sliced red onion


Input: 2 tablespoons Lemongrass Dressing (see recipe)

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup sliced Thai Grilled Beef (see recipe)

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/8 teaspoon salt


Input: 3 to 6 ears of corn

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 teaspoons ground cumin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped lettuce


Input: Few sprigs fresh basil to yield 3 tablespoons chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound zucchini


Input: 1 tablespoon no-salt-added tomato paste


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces new potatoes


Input: 1 pound ripe tomatoes


Input: 4 ounces whole onion or 3 ounces chopped, ready-cut onion (3/4 cup)

4 ounces whole onion or 3 ounces chopped , ready-cut onion ( 3/4 cup )

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

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

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


Input: 8 ounces extra-lean ground beef


Input: 4 cups vegetable shortening


Input: 4 cups chopped pecans


Input: 4 12-ounce packages semisweet real chocolate chips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups firmly packed dark brown sugar

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

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Input: 3 cups granulated sugar


Input: 4 teaspoons baking soda


Input: 2 teaspoons salt


Input: 9 cups unbleached flour


Input: 1 teaspoon vanilla


Input: 2 eggs, slightly beaten


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: 7 cups chocolate chip cookie mix (see recipe)

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chives chopped into 1-inch lengths

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, thinly sliced


Input: 1/2 cup chicken stock


Input: 1 teaspoon 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: 1/2 cup all-purpose flour


Input: 2 tablespoons olive oil


Input: 2 shallots, peeled and thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 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 large egg, lightly beaten

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

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Input: Fresh rosemary sprigs for garnish

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


Input: 1 1/2 pounds red-bliss potatoes, peeled and coarsely grated

1$1/2 pounds red-bliss potatoes , peeled and coarsely grated

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: 1/2 cup corn oil


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: 2 tablespoons peeled, grated ginger

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

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Input: 2 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 jalapeno peppers, seeded and finely chopped

2 jalapeno peppers , seeded and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup diced red bell pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup gin or vodka


Input: 2 tablespoons soy sauce


Input: 2 tablespoons fish sauce


Input: 3 tablespoons aged balsamic vinegar


Input: 1 tablespoon sugar


Input: 1 cup fish or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup toasted pine nuts


Input: 3 tablespoons chopped fresh cilantro, chives and tarragon for garnish

3 tablespoons chopped fresh cilantro , chives and tarragon for garnish

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 squabs, 16 to 18 ounces each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon course sea salt


Input: 2 tablespoons Sichuan peppercorns


Input: 1 tablespoon soybean or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups port


Input: 1/4 cup honey


Input: 3 tablespoons white-wine vinegar


Input: 1 whole sea bass, about 2 to 2 1/2 pounds, cleaned and scaled

1 whole sea bass , about 2 to 2$1/2 pounds , cleaned and scaled

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

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

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


Input: 1/4 cup sliced almonds


Input: 1/4 teaspoon almond extract


Input: 1 tablespoon peeled, minced ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon seeded, finely diced jalapeño pepper

1 tablespoon seeded , finely diced jalapeño pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lemon juice


Input: 1/4 cup honey


Input: 4 persimmons, preferably Fuyu, peeled and diced

4 persimmons , preferably Fuyu , peeled and diced

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 2 cups water


Input: 1/3 cup plus 1/2 cup dry white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped shallots


Input: 1 1/2 pounds halibut, cut into 4 equal-size pieces

1$1/2 pounds halibut , cut into 4 equal-size pieces

B-QTY B-UNIT B-NAME O 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: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/2 cup heavy cream


Input: 10 cups water


Input: Salt to taste if desired

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


Input: 1/2 pound fresh or dried linguine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 6 tablespoons cream sauce prepared in the accompanying hali but fillets with leeks

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

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

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


Input: 2 tablespoons minced garlic


Input: 1 tablespoon minced fresh ginger


Input: 2 teaspoons ground cinnamon


Input: Vegetable oil for frying


Input: 1 cup finely chopped scallions


Input: 1 12-ounce package round dumpling wrappers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peeled, finely grated ginger

2 tablespoons peeled , finely grated ginger

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: 1/4 cup finely chopped tarragon


Input: 2 tablespoons brandy


Input: 3 tablespoons soy sauce


Input: 1 whole boneless duck breast, 12 to 14 ounces, trimmed of skin and fat and ground

1 whole boneless duck breast , 12 to 14 ounces , trimmed of skin and fat and ground

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


Input: 2 tablespoons sesame oil


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon dried tarragon


Input: 1/2 pound shiitake mushrooms, stems removed, finely diced

1/2 pound shiitake mushrooms , stems removed , finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 1/8 teaspoon freshly grated nutmeg


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons butter


Input: 1 pound fresh, unblemished green beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup flour


Input: 2 cups fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons water


Input: 1 tablespoon plus 1/3 cup vegetable, corn or peanut oil

1 tablespoon plus 1/3 cup vegetable , corn or peanut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 egg


Input: 1/2 teaspoon thyme


Input: 2 sprigs fresh parsley


Input: 1 bay leaf


Input: 4 peppercorns


Input: 1/4 cup coarsely chopped onion


Input: Salt to taste


Input: 1 teaspoon cayenne pepper


Input: 1/2 teaspoon salt


Input: 2 to 4 pairs sweetbreads, about 1 1/2 pounds total weight

2 to 4 pairs sweetbreads , about 1$1/2 pounds total weight

B-QTY O B-RANGE_END O B-NAME O 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: 2 tablespoons rice wine or sake

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1/2 teaspoon sugar


Input: 6 tablespoons water


Input: 3 1/2 tablespoons cornstarch


Input: 3 tablespoons soy sauce


Input: 3 tablespoons rice vinegar, plus more if needed

3 tablespoons rice vinegar , plus more if needed

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 1/2 teaspoons toasted-sesame oil


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced scallions


Input: 2 tablespoons minced ginger, plus more if needed

2 tablespoons minced ginger , plus more if needed

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: 1/2 cup white rice


Input: 1/4 cup glutinous rice


Input: 8 1/2 cups cold water


Input: 1 large head Tientsin bok choy (Napa cabbage), stalks cut into 1/4-inch dice, leaves cut into large pieces

1 large head Tientsin bok choy ( Napa cabbage ) , stalks cut into 1/4-inch dice , leaves cut into large pieces

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

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

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

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


Input: 1 cup apple cider vinegar


Input: 12 peppercorns


Input: 2 cups apple cider vinegar


Input: 4 cloves garlic, peeled but left whole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 rounds of rice paper (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 to 4 pounds pork shoulder, with bone

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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 tablespoon tomato paste


Input: 2 tablespoons curry powder


Input: 1 cup peeled, cored, finely diced apple

1 cup peeled , cored , finely diced apple

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 3/4 pound skinless, boneless chicken breast

3/4 pound skinless , boneless chicken breast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup water


Input: 4 fresh cleaned squabs, about 1 pound each

4 fresh cleaned squabs , about 1 pound each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


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: 4 tablespoons butter


Input: 16 firm, unblemished endives, about 3 pounds

16 firm , unblemished endives , about 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons peppercorns


Input: 2 live lobsters, about 1 1/2 pounds each

2 live lobsters , about 1$1/2 pounds each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 4 quarts water


Input: 1/2 cup white vinegar


Input: 1/2 bay leaf


Input: 1 teaspoon finely chopped orange peel, white pith discarded

1 teaspoon finely chopped orange peel , white pith discarded

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups loosely packed field lettuce, also known as corn salad

4 cups loosely packed field lettuce , also known as corn salad

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

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

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


Input: 3 tablespoons olive oil


Input: 3 tablespoons peanut, vegetable or corn oil

3 tablespoons peanut , vegetable or corn oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red wine vinegar


Input: 1 teaspoon finely chopped fresh basil, if available

1 teaspoon finely chopped fresh basil , if available

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cubed, skinless, cooked roast duck (see note)

1/2 cup cubed , skinless , cooked roast duck ( see note )

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

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

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


Input: 1/2 cup Sauce Salade (see recipe)

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups loosely packed curly chicory, cut or pulled into large bite-size pieces

4 cups loosely packed curly chicory , cut or pulled into large bite-size pieces

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

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

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


Input: 2 teaspoons water


Input: 1/4 cup finely chopped shallots


Input: 1/4 cup red wine vinegar


Input: 1/2 cup plus 2 tablespoons white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Poached Lobsters, about 1 1/2 pounds each (see recipe)

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

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

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


Input: 1 two-inch length of raw carrot, trimmed and scraped

1 two-inch length of raw carrot , trimmed and scraped

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-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 fresh, ripe, unblemished mango

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups loosely packed red leaf lettuce, cut or broken into large bite-size pieces

3 cups loosely packed red leaf lettuce , cut or broken into large bite-size pieces

B-QTY B-UNIT 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

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 heavy cream


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: 4 live lobsters, 1 1/2 pounds each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound spinach


Input: 1 large bunch watercress


Input: 18 oysters in the shell

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


Input: 2 leeks


Input: 4 tablespoons butter


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fish broth


Input: 4 cod fillets (about 7 ounces)

B-QTY B-NAME B-UNIT 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: 5 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup dry white wine


Input: 2 2-inch lengths plus one 1-inch length of vanilla bean

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cayenne pepper and coarse salt to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cod fillets (about six ounces each)

B-QTY B-NAME B-UNIT 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: 4 tablespoons fine salt


Input: 2 tablespoons Hungarian paprika


Input: 1/4 teaspoon Cayenne pepper


Input: 18 small Yukon gold potatoes (evenly sized)

18 small Yukon gold potatoes ( evenly sized )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 1/2 cup milk


Input: 4 ounces unsalted butter


Input: 2 cups Italian parsley leaves


Input: 1 cup extra-virgin oil plus four tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce osetra caviar


Input: Juice of 1 lemon plus zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fish or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons smoked cotthrow


Input: 6 sprigs dill


Input: 4 eggplants


Input: About 8 tablespoons extra-virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 yellow peppers


Input: 2 red peppers


Input: 2 onions (Vidalia, if possible)

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons cumin seeds


Input: 4 tablespoons creme fraiche


Input: 4 cups fish stock


Input: 1 bunch dill


Input: 4 ounces fresh bread crumbs (not dry)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped chives


Input: 1 tablespoon fresh tarragon leaves


Input: 1 tablespoon fresh thyme leaves


Input: 6 cod filets (5 to 6 ounces each)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 Idaho potatoes


Input: 4 tablespoons unsalted butter


Input: 8 sprigs fresh mint


Input: 3 sweet potatoes


Input: 1/3 cup Campari


Input: 1 egg white


Input: 1 1/2 cups water


Input: 1 cup sugar


Input: 1/2 cup wildflower honey


Input: Juice of 1 lemon


Input: 7 large, juicy oranges like Valencias, washed and dried

7 large , juicy oranges like Valencias , washed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup pitted green olives, coarsely chopped

1/4 cup pitted green olives , coarsely chopped

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: Freshly ground pepper to taste


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

1/2 teaspoon kosher salt , plus more to taste

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Input: 1 tablespoon olive oil


Input: 2 tablespoons fresh lime juice


Input: 1 teaspoon kosher salt


Input: 2 cups thinly sliced romaine lettuce

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

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Input: 2 teaspoons olive oil, plus additional for greasing baking sheet

2 teaspoons olive oil , plus additional for greasing baking sheet

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

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Input: 1/2 cup plain low-fat yogurt


Input: 2 cups thinly sliced radicchio


Input: 2 cups stemmed watercress


Input: 1 tablespoon hot chili oil


Input: 4 baking potatoes, peeled


Input: 6 strips bacon, cooked until crisp, drained and halved crosswise

6 strips bacon , cooked until crisp , drained and halved crosswise

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

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Input: 2 tablespoons coarsely chopped fresh tarragon

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

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Input: 1 teaspoon kosher salt


Input: 6 Lemon-Thyme Focaccia Rolls (see recipe), split

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

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Input: 6 1-pound lobsters, steamed, tail and claw meat shelled and halved lengthwise

6 1-pound lobsters , steamed , tail and claw meat shelled and halved lengthwise

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Input: 3 leaves romaine, halved and trimmed to fit the rolls

3 leaves romaine , halved and trimmed to fit the rolls

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Input: 1/2 teaspoon Worcestershire sauce


Input: 3/4 cup canola oil


Input: 1 teaspoon Dijon mustard


Input: 1 1/2 tablespoons fresh lemon juice


Input: 1 egg


Input: 1/4 cup plus 1 tablespoon finely sliced chives

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Input: 1 cup warm water


Input: 1 tablespoon garlic-infused olive oil


Input: 1 teaspoon freshly ground pepper


Input: 2 teaspoons kosher salt


Input: 1 teaspoon grated lemon zest


Input: 2 teaspoons chopped fresh thyme


Input: 2 1/2 to 3 cups all-purpose flour

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Input: 3 tablespoons olive oil, plus oil for greasing the bowl and baking sheet

3 tablespoons olive oil , plus oil for greasing the bowl and baking sheet

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

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Input: 1 package ( 1/4 ounce) active dry yeast

1 package ( 1/4 ounce ) active dry yeast

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

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Input: Juice and finely grated zest of 1 lemon

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

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Input: 4 ounces sugar snap peas


Input: Salt and freshly ground black pepper

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

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Input: 1 pound uncooked orzo pasta


Input: 2 tablespoons extra virgin olive oil

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

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Input: 1 tablespoon olive oil (not extra virgin)

1 tablespoon olive oil ( not extra virgin )

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Input: 1 tablespoon superfine sugar


Input: 2 tablespoons chopped fresh tarragon leaves

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

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Input: 1 pound fresh fava beans in the pods

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

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Input: 1 pound fresh peas in the pods

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

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Input: 1 pound thin asparagus spears


Input: 4 ounces haricots verts, trimmed

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Input: 1/2 teaspoon Dijon mustard


Input: Salt and freshly ground black pepper

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

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Input: 1 large egg


Input: 1/4 cup tarragon vinegar


Input: 1 cup whole milk


Input: 1 1/2 tablespoons all-purpose flour


Input: 1/4 cup fresh tarragon leaves


Input: 1 5 1/2-pound rolled turkey breast, tied at intervals to shape it like a sausage (ask your butcher to do this)

1 5$1/2-pound rolled turkey breast , tied at intervals to shape it like a sausage ( ask your butcher to do this )

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

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Input: 1/4 cup olive oil


Input: 1 lemon, cut into 1/4-inch slices

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

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Input: 1 large or two small garlic cloves, bruised and peeled

1 large or two small garlic cloves , bruised and peeled

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Input: 1 onion, peeled and quartered

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Input: 1/2 cup packed dark brown sugar

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

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Input: 2 tablespoons black peppercorns


Input: 1/2 cup salt


Input: 6 tablespoons dried tarragon


Input: 1/3 cup thinly sliced scallions


Input: 1/2 cup honey


Input: 1/2 cup tarragon vinegar


Input: 1/2 cup frozen green peas, defrosted

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

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Input: 1/2 teaspoon oyster sauce or soy sauce

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

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Input: 1 1/4 teaspoons salt


Input: 1/4 teaspoon white pepper


Input: 3 cups cooked rice


Input: 1/2 cup chopped yellow onions


Input: 1/4 cup olive oil


Input: 1 1/2 teaspoons minced ginger


Input: 1/2 cup pureed tomatoes (fresh or canned)

1/2 cup pureed tomatoes ( fresh or canned )

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Input: Small pinch saffron


Input: 1 egg beaten with 1 teaspoon of water

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

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Input: Lemon slices for garni


Input: 3 scallion stalks, trimmed


Input: 1/2 cup fresh cilantro, lightly packed

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Input: 1 1/2 teaspoons salt


Input: 4 large cloves garlic


Input: 12 hot green chilies, or 2 tablespoons shredded hot peppers

12 hot green chilies , or 2 tablespoons shredded hot peppers

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Input: 1/2 cup olive oil


Input: 6 fresh hot green chilies, sliced, or 1 tablespoon shredded hot peppers

6 fresh hot green chilies , sliced , or 1 tablespoon shredded hot peppers

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Input: 2 pounds jumbo shrimp (8 to 10 per pound), shell on

2 pounds jumbo shrimp ( 8 to 10 per pound ) , shell on

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Input: 3 tablespoons red-wine vinegar


Input: 1 medium-sized sweet red pepper, cored and chopped

1 medium-sized sweet red pepper , cored and chopped

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Input: 1 medium-sized green pepper, cored and chopped

1 medium-sized green pepper , cored and chopped

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Input: 2 tablespoons julienned fresh ginger


Input: 2 teaspoons salt


Input: 2 tablespoons minced lemon grass, or 1 teaspoon lemon zest

2 tablespoons minced lemon grass , or 1 teaspoon lemon zest

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

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Input: 1 teaspoon black pepper


Input: 2 teaspoons paprika


Input: 1/3 cup coconut milk or water

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Input: 2 teaspoons tamarind paste or minced sour prunes

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Input: 1 teaspoon turmeric


Input: 12 dry red peppers, crumbled

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Input: 1 medium-sized tomato, finely chopped

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Input: 1/4 cup minced shallots


Input: 2 teaspoons minced garlic


Input: Oil for deep frying


Input: 4 tablespoons vegetable oil


Input: 1 3- to 3 1/2-pound chicken, cut up into 8 to 10 pieces

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

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Input: 1 cup, plus 2 tablespoons, dry white wine or water

1 cup , plus 2 tablespoons , dry white wine or water

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Input: 2 tablespoons vegetable oil


Input: 4 eggs, separated


Input: 1/2 teaspoon baking powder


Input: 1 teaspoon salt


Input: 4 cups all-purpose flour


Input: 2 teaspoons cayenne pepper


Input: 1 tablespoon lemon juice


Input: 1 teaspoon lemon zest


Input: 2 pounds smallest possible squid, cleaned

2 pounds smallest possible squid , cleaned

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

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Input: 2 teaspoons minced garlic


Input: 1 teaspoon lemon juice


Input: 1 teaspoon cornstarch, dissolved in 1 tablespoon water

1 teaspoon cornstarch , dissolved in 1 tablespoon water

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Input: 2 tablespoons ghee (clarified butter)

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

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Input: 2 1/2 tablespoons unsulfured molasses


Input: 1 3-pound boneless pork loin roast, tied at 1-inch intervals

1 3-pound boneless pork loin roast , tied at 1-inch intervals

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

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Input: 2 teaspoons salt


Input: 2 tablespoons red-wine vinegar


Input: 1/2 teaspoon black pepper


Input: 2 teaspoons mustard seeds, crushed

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Input: 1/2 teaspoon ground clove


Input: 1 teaspoon turmeric


Input: 1 1/2 teaspoons cayenne pepper


Input: 1/2 pound farfalle (bow tie) pasta

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

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Input: 1/4 cup dry bread crumbs


Input: 1 cup shredded smoked mozzarella


Input: 2 leeks, about 3/4 pound after trim ming and cleaning

2 leeks , about 3/4 pound after trim ming and cleaning

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

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Input: 2 tablespoons butter


Input: Salt and freshly ground black pepper

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

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Input: 1 cup beef or mushroom stock

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

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Input: 1 teaspoon rosemary, preferably fresh

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Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 cup chopped red onion


Input: 3 cloves garlic, minced


Input: 1 tablespoon Dutch-process cocoa


Input: 1 head radicchio


Input: 1/2 pound cremini mushrooms


Input: 3 ounces semisweet chocolate, melted and cooled

3 ounces semisweet chocolate , melted and cooled

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Input: 1 teaspoon vanilla extract


Input: 3 eggs


Input: 1 cup sugar


Input: 2 cups crushed chocolate wafers


Input: 4 tablespoons melted unsalted butter


Input: 3 cups fromage blanc or dry-textured nonfat cottage cheese

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

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Input: 1 egg


Input: 1/2 cup milk


Input: 1/2 cup honey, warmed


Input: 2 teaspoons baking powder


Input: Pinch of salt


Input: 4 to 5 ripe pears, peeled, cored and sliced fairly thick

4 to 5 ripe pears , peeled , cored and sliced fairly thick

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Input: 2 tablespoons fresh lemon juice


Input: 1 1/3 cups flour


Input: 1/4 cup sugar


Input: 7 tablespoons unsalted butter


Input: 1 cup dried cranberries


Input: Whipped cream (optional)

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Input: 1 tablespoon grated orange peel


Input: 3/4 cup sugar


Input: 6 cups milk


Input: 4 eggs


Input: 3/4 teaspoon salt


Input: 1 cup grated Gruyere


Input: 1 cup long-grain rice


Input: 6 medium size red-skinned potatoes

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


Input: 1/3 cup olive oil


Input: 1/4 cup wine vinegar


Input: 1 teaspoon tarragon (fresh or dried)

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

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Input: 1/2 teaspoon hot mustard


Input: 3 scallions, chopped


Input: 1/2 cup parsley


Input: Salt and pepper to taste

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


Input: 5 tablespoons butter


Input: 1 cup water


Input: 2 garlic sausages, about 1 1/4 pounds total (any favorite sausage will work; each should be about 1 1/2 inches long; if sausage is raw, cook and dry well)

2 garlic sausages , about 1$1/4 pounds total ( any favorite sausage will work; each should be about 1$1/2 inches long; if sausage is raw , cook and dry well )

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

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

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Input: 1 cup all-purpose flour


Input: 1 egg, beaten, for coating dough

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

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Input: 1 egg yolk


Input: 3 cups flour


Input: 3/4 teaspoons salt


Input: 4 large eggs


Input: 1 1/2 sticks sweet butter


Input: 1 package dry yeast


Input: Salt and pepper to taste

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


Input: 1/2 teaspoon sugar


Input: 1/4 cup warm milk (110 to 115 degrees)

1/4 cup warm milk ( 110 to 115 degrees )

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: Dash of nutmeg


Input: 3/4 cup heavy cream


Input: 2 large or 3 medium apples (green varieties best), sliced

2 large or 3 medium apples ( green varieties best ) , sliced

B-QTY 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: 1/3 cup Calvados


Input: 1 tablespoon sweet butter


Input: 2 tablespoons vegetable oil


Input: 4 blood sausages (available in many shops and specialty stores)

4 blood sausages ( available in many shops and specialty stores )

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Input: 3 scallions, cut into 3-inch pieces, white portions lightly smashed

3 scallions , cut into 3-inch pieces , white portions lightly smashed

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Input: 1/2 cup peanut oil


Input: 1 slice fresh ginger, 1/2 inch thick

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Input: 1 1/2 to 2 teaspoons kosher salt, plus more to taste Pinch of white pepper

1$1/2 to 2 teaspoons kosher salt , plus more to taste Pinch of white pepper

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

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

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


Input: 2 teaspoons soy sauce


Input: 1 teaspoon cornstarch


Input: 6 cups chicken stock (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon rice wine or sake

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon toasted-sesame oil


Input: 1 teaspoon soy sauce


Input: 2 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 squares firm tofu, about 2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound boneless center-cut pork loin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 dried wood ears


Input: 6 dried shiitake mushrooms


Input: 3 to 4 Sichuan peppercorns (optional)

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large or 2 thin scallions, cut into 3-inch lengths

1 large or 2 thin scallions , cut into 3-inch lengths

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 quarter-size slices fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 3 1/2 pounds chicken bones, with some meat clinging to them, including necks and backs, chopped into plum-size pieces by a butcher or with a heavy cleaver

3 to 3$1/2 pounds chicken bones , with some meat clinging to them , including necks and backs , chopped into plum-size pieces by a butcher or with a heavy cleaver

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

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

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

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


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 3/4 cup finely chopped parsley


Input: 1/4 cup olive oil


Input: 1 cup finely chopped scallions, green part and all

1 cup finely chopped scallions , green part and all

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 loaf French bread, preferably of the sort known as a baguette, or use a good Italian loaf

1 loaf French bread , preferably of the sort known as a baguette , or use a good Italian loaf

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

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

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

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


Input: 1 teaspoon finely minced garlic


Input: 1/4 cup finely chopped parsley


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1 small dried hot red pepper, broken in half

1 small dried hot red pepper , broken in half

B-QTY B-COMMENT I-COMMENT B-NAME I-NAME I-NAME B-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 teaspoon dried thyme


Input: 1 bay leaf


Input: 1 cup finely diced green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 1 1/2 cups finely chopped onions


Input: 1 cup finely diced celery


Input: 1/4 cup olive oil


Input: 4 cups imported canned tomatoes


Input: 1 pound mussels


Input: 1/2 pound raw shrimp


Input: 1 pound fresh skinless, boneless halibut

1 pound fresh skinless , boneless halibut

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: 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: 4 tablespoons olive oil


Input: 1 1/4 pounds fresh skinless, boneless striped bass

1$1/4 pounds fresh skinless , boneless striped bass

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound arugula leaves


Input: 2 tablespoons red-wine vinegar


Input: 1/2 cup coarsely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped garlic


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 teaspoons grated orange rind


Input: 2 tablespoons fresh lemon juice


Input: 1/2 cup coarsely chopped fresh basil, coriander, chervil or parsley

1/2 cup coarsely chopped fresh basil , coriander , chervil or parsley

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

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

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


Input: 2 teaspoons finely minced chopped garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon Tabasco sauce


Input: 1 cup finely diced celery


Input: 1 1/2 cups diced, peeled and seeded tomatoes

1$1/2 cups diced , peeled and seeded tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons light soy sauce


Input: 1/2 teaspoon finely chopped jalapeno pepper, or to taste

1/2 teaspoon finely chopped jalapeno pepper , or to taste

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 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: 1 cup couscous


Input: 4 tablespoons red-wine vinegar


Input: 1 teaspoon ground cumin


Input: 1 cup water


Input: 1 teaspoon finely chopped garlic


Input: 4 tablespoons finely chopped onion


Input: 1 tablespoon olive oil


Input: 1/2 cup orange juice


Input: 1 1/3 cups sugar


Input: 6 ounces unsweetened chocolate


Input: 6 ounces bittersweet chocolate


Input: 9 tablespoons butter at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 eggs


Input: 8 navel oranges


Input: 1/4 cup Grand Marnier or other orange liqueur

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar


Input: 1 1 1/4-pound skinless and boneless tuna steak, about 1 inch thick

1 1$1/4-pound skinless and boneless tuna steak , about 1 inch thick

O B-QTY I-COMMENT I-COMMENT I-COMMENT B-NAME O B-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: 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 tablespoon olive oil


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg, beaten


Input: 1/2 cup fresh bread crumbs


Input: Pinch of cayenne pepper


Input: 1 ounce bourbon


Input: 1 to 1 1/2 ears fresh corn, enough to yield 3/4 cup kernels

1 to 1$1/2 ears fresh corn , enough to yield 3/4 cup kernels

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

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

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


Input: 4 cloves garlic, peeled and lightly crushed

4 cloves garlic , peeled and lightly crushed

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 teaspoon brown sugar


Input: 1/2 teaspoon peanut oil


Input: 1 tablespoon fresh lime juice


Input: 4 chicken breasts on the bone, with wings removed

4 chicken breasts on the bone , with wings removed

B-QTY 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

NoPAREN NoPAREN 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: 2 cups chicken stock, preferably homemade

2 cups chicken stock , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons shallots, finely chopped

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

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 small red bell pepper, seeded and finely chopped

1 small red bell pepper , seeded and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, finely chopped


Input: 4 filets of mahi-mahi, 8 ounces each, cut 1/2-inch thick (swordfish with the skin trimmed off can be substituted)

4 filets of mahi-mahi , 8 ounces each , cut 1/2-inch thick ( swordfish with the skin trimmed off can be substituted )

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


Input: 2 1/2 cups chicken stock, preferably homemade

2$1/2 cups chicken stock , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh ginger, finely chopped

1 teaspoon fresh ginger , finely chopped

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: 1/2 teaspoon Oriental sesame oil


Input: 1 tablespoon extra-virgin olive oil


Input: 4 basil leaves, cut into thin slivers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic, finely chopped

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: 12 scallions (about 1 1/2 bunches)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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 to 3 1/2 cups vegetable oil for deep-frying

3 to 3$1/2 cups vegetable oil for deep-frying

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sea scallops


Input: 1/2 cup flour


Input: 10 ounces brussels sprouts, washed and trimmed

10 ounces brussels sprouts , washed and trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-sized Maui onions or other sweet onions, such as Vidalia

2 medium-sized Maui onions or other sweet onions , such as Vidalia

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

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

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


Input: 1 1/2 teaspoons sugar


Input: 1/2 cup milk


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped parsley


Input: 1 to 2 tablespoons Worcestershire sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large green bell pepper, cored and cut into small cubes

1 large green bell pepper , cored and cut into small cubes

B-QTY B-COMMENT B-NAME I-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: 12 ounces skinless, boneless chicken breasts, cut into small cubes

12 ounces skinless , boneless chicken breasts , cut into small cubes

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME I-NAME O 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: 2 tablespoons chopped fresh thyme or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, finely chopped


Input: 1 pound potatoes, peeled and cut into small cubes

1 pound potatoes , peeled and cut into small cubes

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: Dijon mustard for serving


Input: 6 medium-size Yukon Gold potatoes, peeled and quartered

6 medium-size Yukon Gold potatoes , peeled and quartered

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound Black Forest or Virginia ham, sliced 1/8 inch thick

1/2 pound Black Forest or Virginia ham , sliced 1/8 inch thick

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

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

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


Input: 1 1/2 pounds boneless smoked pork tenderloin, sliced 1/2 inch thick

1$1/2 pounds boneless smoked pork tenderloin , sliced 1/2 inch thick

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds garlic sausage or other sausage, fresh or smoked

2 pounds garlic sausage or other sausage , fresh or smoked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 whole cloves


Input: 8 juniper berries


Input: 6 whole black peppercorns


Input: 1 tart apple, peeled, cored and grated

1 tart apple , peeled , cored and grated

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: 1 1/2 cups chicken stock,approximately

1$1/2 cups chicken stock , approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dry white wine


Input: 1 bay leaf


Input: 2 1/2 pounds bulk sauerkraut


Input: 2 ounces salt pork or slab bacon, in large dice

2 ounces salt pork or slab bacon , in large dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups finely chopped onions


Input: 1/2 cup chopped carrots


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped fresh fennel tops

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 to 2 cups clam juice or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 1/4 cup Pernod or Ricard


Input: 30 shucked oysters with their liquor 1 cup (approximately)

30 shucked oysters with their liquor 1 cup ( approximately )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup finely chopped fresh fennel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces oyster mushrooms (available in supermarkets)

6 ounces oyster mushrooms ( available in supermarkets )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons unsalted butter


Input: 2/3 cup finely chopped onion


Input: 2 teaspoons dry breadcrumbs


Input: 2/3 cup finely diced firm white bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: 12 oysters on the half shell

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Input: 1 cup dry white wine


Input: 1 1/2 teaspoons bottled white horseradish

1$1/2 teaspoons bottled white horseradish


Input: 1/2 teaspoon dried thyme


Input: 1 tablespoon flour


Input: 4 ounces finely diced slab bacon

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Input: 2 tablespoons minced onion


Input: 2 tablespoons brandy


Input: 2 tablespoons gin


Input: 1 tablespoon grapeseed oil


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon finely minced fresh ginger

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Input: 1 tablespoon finely minced scallions


Input: 1 1/2 teaspoon light soy sauce


Input: 4 tablespoons rice vinegar


Input: 2 dozen oysters, opened and on the half shell

2 dozen oysters , opened and on the half shell

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Input: 1 cup dry red wine


Input: 1 cup venison, game or beef stock

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Input: 2 tablespoons red currant jam


Input: 2 teaspoons whole allspice


Input: 2 teaspoons dried juniper berries


Input: 1 teaspoon black peppercorns


Input: 1 pound venison loin, silver skin removed, cut in 8 pieces

1 pound venison loin , silver skin removed , cut in 8 pieces

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Input: Salt


Input: 1 tablespoon coriander seeds


Input: 2 teaspoons cumin seeds


Input: 2 tablespoons dark soy sauce


Input: 3 tablespoons shaohsing wine or dry sherry

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Input: 6 dried black mushrooms


Input: 1/2 cup shredded Sichuan preserved vegetable, available in cans in Chinese markets (see first note)

1/2 cup shredded Sichuan preserved vegetable , available in cans in Chinese markets ( see first note )

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Input: 1/3 cup peanut, corn or vegetable oil

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Input: 1/4 pound ground pork, preferably not too lean

1/4 pound ground pork , preferably not too lean

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Input: 1 cup thinly sliced bamboo shoots

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Input: 1/2 teaspoon sugar


Input: 11 pounds, approximately, sculptor's or potter's earth clay (see second note)

11 pounds , approximately , sculptor's or potter's earth clay ( see second note )

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Input: Salt to taste, if desired

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Input: 1 chicken, 2 1/2 pounds ready-to-cook weight

1 chicken , 2$1/2 pounds ready-to-cook weight

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Input: 1/4 cup dry sherry


Input: 1 tablespoon finely chopped parsley, preferably flat leaf

1 tablespoon finely chopped parsley , preferably flat leaf

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Input: 3/4 pound fresh mushrooms, coarsely chopped, about 4 cups

3/4 pound fresh mushrooms , coarsely chopped , about 4 cups

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Input: 3 tablespoons corn, peanut or vegetable oil

3 tablespoons corn , peanut or vegetable oil

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Input: 3 tablespoons finely minced shallots


Input: 11 pounds, approximately, sculptor's or potter's earth clay (see note)

11 pounds , approximately , sculptor's or potter's earth clay ( see note )

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Input: 1 tablespoon rosemary


Input: Freshly ground pepper to taste


Input: 2 large cloves garlic


Input: Salt to taste, if desired

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Input: 2 eggs


Input: 1 chicken, 2 1/2 pounds ready-to-cook weight, plus giblets

1 chicken , 2$1/2 pounds ready-to-cook weight , plus giblets

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Input: 1/2 teaspoon salt


Input: 1 cup sour cream


Input: 1 cup white cornmeal


Input: 1 1/2 teaspoons baking powder


Input: 1 can (about 8 oz.) cream-style corn

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Input: Boston or bibb lettuce leaves

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Input: 1/2 cup Wesson oil, plus more for greasing the pan

1/2 cup Wesson oil , plus more for greasing the pan

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Input: Red food coloring, if desired

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Input: Salt and white pepper to taste

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Input: 1 tablespoon Worcestershire sauce


Input: 2 drops Tabasco, or more to taste

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Input: 1/4 cup cottage cheese


Input: 1/4 cup cream cheese


Input: 1 small onion, finely chopped

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