Input: 2 pounds fresh wild mushrooms (see note), cleaned and sliced

2 pounds fresh wild mushrooms ( see note ) , cleaned and sliced

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Input: 1 tablespoon flour


Input: 2 sprigs fresh thyme


Input: 5 cups well-flavored chicken stock


Input: 1 teaspoon freshly ground pepper


Input: Salt to taste


Input: 2 cloves garlic


Input: Salt and freshly ground pepper to taste

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

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Input: 1 loaf Italian country-style bread, dense, grainy and preferably at least a day old

1 loaf Italian country-style bread , dense , grainy and preferably at least a day old

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

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Input: 4 cloves garlic


Input: 1 cup extra-virgin olive oil (see note)

1 cup extra-virgin olive oil ( see note )

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Input: 2 to 3 cups mixed winter vegetables, shredded or cut into bite-size pieces (should include, but not be limited to, kale, potatoes, carrots and pumpkin or winter squash)

2 to 3 cups mixed winter vegetables , shredded or cut into bite-size pieces ( should include , but not be limited to , kale , potatoes , carrots and pumpkin or winter squash )

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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 LX

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


Input: 2 medium onions


Input: 1 small carrot


Input: 2 cups small dried brown beans, preferably speckled cranberry beans

2 cups small dried brown beans , preferably speckled cranberry beans

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

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Input: Freshly ground pepper to taste

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


Input: 2 tablespoons butter


Input: 1/4 cup finely chopped chervil (see note)

1/4 cup finely chopped chervil ( see note )

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Input: 2/3 cup milk


Input: 1 cup thinly sliced onion


Input: Salt to taste if desired

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


Input: Juice of 1/2 lemon


Input: 5 potatoes, about 2 pounds

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Input: 1/4 cup finely chopped parsley


Input: 1/3 cup dry white wine


Input: 1/4 cup chicken broth


Input: 1 tablespoon finely minced shallots


Input: 1 tablespoon finely minced garlic


Input: 1 tablespoon butter


Input: 2 tablespoons corn, peanut or vegetable oil, approximately

2 tablespoons corn , peanut or vegetable oil , approximately

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

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Input: 1/4 cup flour


Input: 3 tablespoons olive oil


Input: Freshly ground pepper to taste

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


Input: Toasted slices of country bread

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


Input: 3 whole skinless, boneless chicken breasts, about 1 1/2 pounds

3 whole skinless , boneless chicken breasts , about 1$1/2 pounds

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

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Input: Salt if desired and freshly ground pepper to taste

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

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Input: 2 sprigs fresh thyme


Input: 2 sprigs fresh rosemary


Input: 2 sprigs fresh sage


Input: 2 tender stalks celery, with their leaves

2 tender stalks celery , with their leaves

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Input: 2 sprigs Italian parsley


Input: 40 cloves garlic, unpeeled


Input: Kosher salt to taste


Input: 4 teaspoons chopped chives


Input: 1 3 1/2-pound chicken


Input: 1 red bell pepper


Input: 1 yellow and 1 red bell pepper, stemmed, cored, deribbed and diced

1 yellow and 1 red bell pepper , stemmed , cored , deribbed and diced

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Input: Olive oil spray


Input: 2 eggs


Input: 1/2 teaspoon olive oil


Input: 1 cup milk


Input: 6 large cloves garlic, peeled and chopped

6 large cloves garlic , peeled and chopped

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Input: 1 pound shrimp, peeled and deveined

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

1/2 teaspoon kosher salt , plus more to taste

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Input: Freshly ground pepper to taste

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


Input: 3/4 cup seeded and diced tomato

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

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Input: 3 cups best-quality canned tomato juice

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

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Input: 2 tablespoons coarsely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped Italian parsley


Input: 2 quarts water


Input: 1 head garlic, cloves smashed well

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Input: 2 teaspoons fresh lemon juice


Input: 1 1/2 teaspoons kosher salt


Input: 2 teaspoons olive oil


Input: 4 small lobsters, steamed, or 1 3-pound chicken, roasted

4 small lobsters , steamed , or 1 3-pound chicken , roasted

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

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Input: 3 cups country bread, cut into 1-inch cubes

3 cups country bread , cut into 1-inch cubes

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

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Input: Freshly ground pepper to taste

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


Input: 12 large cloves garlic, peeled and minced

12 large cloves garlic , peeled and minced

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Input: 2 teaspoons grated lemon zest


Input: 4 teaspoons fresh lemon juice


Input: 2 teaspoons kosher salt


Input: 2 teaspoons olive oil


Input: 1 pound dry linguine


Input: Freshly ground pepper to taste


Input: 6 tablespoons fresh basil leaves, cut crosswise into thin strips

6 tablespoons fresh basil leaves , cut crosswise into thin strips

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

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Input: 2 teaspoons olive oil


Input: 1 tablespoon red wine vinegar


Input: 2 teaspoons kosher salt


Input: 1 cup nicoise olives, pitted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size ripe tomatoes, cut into medium dice

2 medium-size ripe tomatoes , cut into medium dice

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

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Input: 2 teaspoons olive oil


Input: 1 tablespoon fresh lemon juice


Input: 1/2 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: Pinch cayenne pepper


Input: 1 tablespoon coarsely chopped Italian parsley

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

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Input: 12 medium-size cloves roasted garlic (see recipe)

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Input: 4 large heads garlic, roasted and peeled (see recipe)

4 large heads garlic , roasted and peeled ( see recipe )

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

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Input: Freshly ground pepper to taste

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


Input: 2 teaspoons olive oil


Input: 1/2 teaspoon kosher salt


Input: 4 medium heads garlic


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 tablespoon finely chopped shallots


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: 1/3 cup heavy cream


Input: 2 1/4 pounds fresh spinach


Input: 2 tablespoons butter


Input: 1/4 cup finely grated Gruyere or Parmesan cheese

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

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Input: 2 tablespoons corn, peanut or vegetable oil, approximately

2 tablespoons corn , peanut or vegetable oil , approximately

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

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Input: 1 tablespoon finely chopped fresh tarragon

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

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Input: 2 tablespoons butter


Input: 2 tablespoons flour


Input: 1 cup fine fresh bread crumbs

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

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Input: 1 tablespoon water


Input: 1 egg


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: 2 whole skinless, totally lean fillets of lamb or lamb tenderloins, about 1 pound total weight

2 whole skinless , totally lean fillets of lamb or lamb tenderloins , about 1 pound total weight

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

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Input: Freshly ground Parmesan cheese


Input: 9 to 10 ounces fresh fettuccine

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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 cup peeled, finely chopped tomato (use fresh or well-drained canned tomatoes)

1 cup peeled , finely chopped tomato ( use fresh or well-drained canned tomatoes )

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

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Input: 2 cloves garlic, minced


Input: 1 bulb fresh fennel


Input: 3 tablespoons extra-virgin olive oil


Input: 3 scallions, chopped


Input: Freshly grated Parmesan cheese


Input: 1 bunch arugula


Input: 2 cloves garlic, minced


Input: 4 ounces fresh mushrooms, sliced

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

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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 finely minced Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 to 10 ounces fresh fettuccine

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

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Input: 6 tablespoons extra-virgin olive oil


Input: 1 package frozen artichoke hearts, defrosted

1 package frozen artichoke hearts , defrosted

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

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Input: 2 tablespoons minced fresh dill


Input: 1 teaspoon fresh lemon juice


Input: 9 to 10 ounces fresh green fettuccine noodles

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

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Input: Freshly ground black pepper


Input: 1 cup heavy cream


Input: 4 ounces smoked salmon sliced 1/4-inch thick

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

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Input: Salt


Input: 1 tablespoon butter


Input: 1/2 tablespoon minced shallots


Input: 24 won-ton skins, widely available in supermarkets and Oriental grocery stores

24 won-ton skins , widely available in supermarkets and Oriental grocery stores

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

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Input: 1 teaspoon Shaoxing or dry sherry wine

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: 1/2 pound fresh asparagus, medium thickness

1/2 pound fresh asparagus , medium thickness

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

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Input: 1 tablespoon finely chopped fresh coriander leaves

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

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Input: 2 tablespoons finely chopped green onion

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

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Input: 1 teaspoon finely chopped fresh ginger

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

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Input: 1 1/2 cups boiling water


Input: 1 teaspoon light soy sauce


Input: 1/2 teaspoon salt, if desired

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Input: 1 teaspoon sugar


Input: 1 teaspoon cornstarch


Input: 1 egg white


Input: 1/2 pound raw, peeled, deveined shrimp, rinsed thoroughly and patted dry

1/2 pound raw , peeled , deveined shrimp , rinsed thoroughly and patted dry

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

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Input: 1/2 pound skinless, boneless breast of chicken

1/2 pound skinless , boneless breast of chicken

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

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Input: 1 cup coarsely chopped fresh coriander leaves

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

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Input: 1/4 cup roasted peanuts


Input: 3 cups wheat starch, available in Oriental grocery stores

3 cups wheat starch , available in Oriental grocery stores

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

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Input: 3/4 cup finely chopped celery


Input: 3/4 cup finely chopped bamboo shoots

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Input: 1 teaspoon salt, if desired

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

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Input: 1 1/2 teaspoons sugar


Input: 1/4 teaspoon freshly ground pepper, preferably white

1/4 teaspoon freshly ground pepper , preferably white

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

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Input: 1/2 teaspoon sesame oil


Input: 1 tablespoon finely minced garlic


Input: 1/4 cup water


Input: 2 cups plus 1 tablespoon of corn, peanut or vegetable oil

2 cups plus 1 tablespoon of corn , peanut or vegetable oil

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

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Input: 1 tablespoon cornstarch


Input: 1 pound ground pork


Input: Lemon juice as needed


Input: 4 to 6 cups assorted greens like red leaf lettuce, romaine, chard and radicchio, thinly shredded

4 to 6 cups assorted greens like red leaf lettuce , romaine , chard and radicchio , thinly shredded

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

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


Input: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced


Input: 1/2 cup chopped fresh parsley leaves, washed and well dried

1/2 cup chopped fresh parsley leaves , washed and well dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium zucchini, about 1 pound

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra virgin olive oil as needed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick butter


Input: 1 egg


Input: 1 1/8 cups flour, more for rolling the dough

1$1/8 cups flour , more for rolling the dough

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

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Input: Salt and pepper


Input: 1 teaspoon fresh rosemary leaves


Input: 2 tablespoons extra virgin olive oil

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Input: Salt and pepper


Input: 3 cloves garlic, slivered


Input: 1 cup beef stock (if canned, use low-sodium)

1 cup beef stock ( if canned , use low-sodium )

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

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Input: 1 cup Barolo or other sturdy red wine

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon paprika


Input: 1 20- to 24-ounce piece beef tenderloin, at room temperature

1 20- to 24-ounce piece beef tenderloin , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 basil leaves


Input: 1 teaspoon fresh thyme leaves


Input: 1 bay leaf


Input: Minced cilantro for garnish


Input: 1 tablespoon fresh oregano or marjoram

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 can (1 1/2 to 2 cups) unsweetened coconut milk

1 can ( 1$1/2 to 2 cups ) unsweetened coconut milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: Nam pla (fish sauce), soy sauce or salt to taste

Nam pla ( fish sauce ) , soy sauce or salt to taste

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

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

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


Input: 1 eggplant, about 1/2 pound, cut into 1/2-inch cubes

1 eggplant , about 1/2 pound , cut into 1/2-inch cubes

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 NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 yellow or red bell pepper, seeded and minced

1 yellow or red bell pepper , seeded and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound minced or ground boneless pork or chicken

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons canola, corn or other neutral oil

3 tablespoons canola , corn or other neutral oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped basil or mint for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound linguine-style rice noodles, or Italian linguine

3/4 pound linguine-style rice noodles , or Italian linguine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using)

1 cup peeled , seeded and diced tomato ( canned is fine; cut up and drain before using )

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

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

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


Input: 1 1/2 pounds peeled shrimp or boneless chicken, cut into 3/4- to 1-inch chunks

1$1/2 pounds peeled shrimp or boneless chicken , cut into 3/4- to 1-inch chunks

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

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

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


Input: Sugar, lemon juice, cinnamon for topping

Sugar , lemon juice , cinnamon for topping

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cans unsweetened coconut milk, 3 to 4 cups

2 cans unsweetened coconut milk , 3 to 4 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups rice, preferably jasmine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons canola, corn or other neutral oil

2 tablespoons canola , corn or other neutral oil

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 2 large onions, peeled and sliced

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-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: 2 teaspoons curry powder


Input: 1 can unsweetened coconut milk (1 1/2 to 2 cups)

1 can unsweetened coconut milk ( 1$1/2 to 2 cups )

B-QTY B-UNIT 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 NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 24 halves pitted purple plums


Input: 1 teaspoon baking powder


Input: Pinch salt (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 eggs


Input: 1/2 cup unsalted butter


Input: 3/4 cup sugar


Input: 1 cup unbleached flour, sifted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Oriental sesame oil


Input: 1 tablespoon minced scallions


Input: 2 tablespoons chicken broth


Input: 1 cup jicama, peeled and cut into matchsticks one inch long (see note)

1 cup jicama , peeled and cut into matchsticks one inch long ( see note )

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

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

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


Input: 1 teaspoon salt


Input: 1/2 teaspoon sugar


Input: 1 1/2 pounds medium asparagus


Input: 3 tablespoons cooking oil


Input: Cayenne pepper to taste


Input: 1 small canned green chili, seeded and minced (about 1 tablespoon), or minced fresh green chili to taste

1 small canned green chili , seeded and minced ( about 1 tablespoon ) , or minced fresh green chili to taste

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

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

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


Input: 1 tablespoon minced fresh coriander leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 1/4 pound bacon, cut into 1/4-inch strips

1/4 pound bacon , cut into 1/4-inch strips

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 pound medium thick fresh asparagus

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lime juice


Input: 2 tablespoons finely chopped onion


Input: 2 tablespoons very finely minced sweet red pepper

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: 1 cup chocolate chips


Input: 1/2 cup walnuts


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon vanilla


Input: 1/2 cup all-purpose flour


Input: 1/2 cup whole wheat flour


Input: 1 cup banana puree


Input: 3 ounces semisweet chocolate


Input: 2 tablespoons sweet butter


Input: 2 tablespoons milk


Input: 1 cup raisins, soaked overnight in 1 cup Guinness

1 cup raisins , soaked overnight in 1 cup Guinness

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup brown sugar


Input: 1 egg


Input: 6 tablespoons butter


Input: 1/2 cup walnut pieces


Input: 1 teaspoon rum


Input: 1 teaspoon vanilla extract


Input: 1 cup banana puree


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1 1/2 cups flour


Input: 1 teaspoon baking powder


Input: 1/2 cup soft butter


Input: 1 cup sugar


Input: 2 eggs


Input: 1 cup Guinness


Input: 4 ounces chopped walnuts


Input: 1/2 cup candied peel


Input: 1/2 teaspoon salt


Input: 1 teaspoon allspice


Input: 1 teaspoon baking powder


Input: 1/4 pound unsalted butter


Input: 1 cup dark brown sugar


Input: 3 eggs, lightly beaten


Input: 2 1/4 cups flour


Input: 1 ounce whole almonds, blanched

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sherry


Input: 1 cup currants, soaked overnight in 1 cup sherry

1 cup currants , soaked overnight in 1 cup sherry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces dried cherries


Input: 1/2 teaspoon salt


Input: 1/4 pound candied peel


Input: 1/4 pound ground almonds


Input: 1/2 teaspoon baking powder


Input: 3 eggs


Input: 2 cups flour


Input: Grated peel of one orange


Input: 6 ounces sugar


Input: 1 lemon


Input: 4 eggs


Input: 8 ounces plain flour


Input: 1 teaspoon baking powder


Input: 1 1/2 teaspoons salt


Input: 8 ounces sugar


Input: 1/2 cup Cognac or rum


Input: 8 ounces butter


Input: 6 ounces dried cherries


Input: 2 ounces ground almonds


Input: 4 ounces walnuts, chopped


Input: 8 ounces mixed chopped glaceed pineapple, papaya or other fruits

8 ounces mixed chopped glaceed pineapple , papaya or other fruits

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME 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: 1/2 cup chopped fresh parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces candied peel


Input: 8 ounces white raisins


Input: Lemon wedges


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fideo or other very thin pasta, in 2-inch lengths or shorter

1 pound fideo or other very thin pasta , in 2-inch lengths or shorter

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

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

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


Input: 1 (8 ounce) can tomato sauce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 8 sea scallops, cut in half through their equators

4 to 8 sea scallops , cut in half through their equators

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

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

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


Input: 8 to 12 large shrimp, shells on

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup stock (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound mussels, well washed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound cockles or small clams, well washed

1 pound cockles or small clams , well washed

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 tablespoon minced garlic


Input: 1 teaspoon sweet paprika


Input: 1/2 teaspoon saffron threads


Input: Salt and pepper


Input: 1 (28 ounce) can tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Dark rum and sherry


Input: Lemon wedges


Input: 1/4 teaspoon curry powder


Input: 1/4 teaspoon hot pepper sauce


Input: 3/4 teaspoon Worcestershire sauce


Input: 2 tablespoons chopped parsley


Input: 1 green pepper, chopped


Input: 1/2 teaspoon ground cloves


Input: 1 bay leaf


Input: 1/4 cup butter


Input: 2 onions, chopped


Input: Salt to taste


Input: 1 1/2 teaspoons dried leaf thyme


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 pounds sea bass


Input: 2 pounds any other fish fillets

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 2 1/2 cups milk


Input: 1/2 pint cream


Input: 1/2 cup thinly sliced onion


Input: 4 large potatoes


Input: 1 large onion, chopped

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


Input: 1/4 pound or more tablespoons butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint chowder clams, shucked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sliced celery


Input: 1/2 cup sliced carrots


Input: 1 1/2 cups coarsely chopped cabbage


Input: 1/4 cup regular barley


Input: 1 cup tomato juice


Input: 1/2 pound green beans, tips cut off, washed and cut in half

1/2 pound green beans , tips cut off , washed and cut in half

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

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

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


Input: 1/2 cup coarsely chopped rutabaga


Input: 2 sprigs parsley


Input: Salt and pepper to taste

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


Input: Celery tops from 1/2 bunch


Input: 3/4 pound boneless chuck, cut in 1 1/2 inch cubes

3/4 pound boneless chuck , cut in 1$1/2 inch cubes

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups canned tomatoes


Input: 2 pounds bones from a white-fleshed, non-oily fish, including heads, if possible, but with gills removed

2 pounds bones from a white-fleshed , non-oily fish , including heads , if possible , but with gills removed

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

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

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


Input: 6 cups water


Input: 1 cup dry white wine


Input: 1 cup coarsely chopped celery


Input: 1 cup coarsely chopped onion


Input: 3 sprigs fresh thyme, or 1 teaspoon dried

3 sprigs fresh thyme , or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 10 peppercorns


Input: Salt, if desired


Input: 1 medium-size tomato, cored, optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Polenta (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt, if desired


Input: Freshly ground pepper


Input: 1/4 cup dry white wine


Input: 1 3/4 cups chicken broth


Input: 1 cup marinara sauce (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons finely chopped onion


Input: 1/4 cup flour


Input: 1/4 cup butter


Input: 2 teaspoons finely minced garlic


Input: 1/3 cup, plus 1 tablespoon, olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 littleneck clams


Input: 1 two-and-one-half- to three-pound chicken, cut into serving pieces

1 two-and-one-half- to three-pound chicken , cut into serving pieces

O O O O B-NAME O 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: Polenta (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 14 mussels, scrubbed


Input: 6 medium-size shrimp, shelled and deveined

6 medium-size shrimp , shelled and deveined

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: Freshly ground pepper


Input: Salt, if desired


Input: 2 cups marinara sauce (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups fish 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: 1/2 cup redwine vinegar


Input: 2 cups finely chopped onions


Input: 1/2 cup olive oil


Input: 2 eight-ounce lobster tails in the shell

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: 2 pounds cleaned, whole striped bass, without the head, tail and fins

2 pounds cleaned , whole striped bass , without the head , tail and fins

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

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


Input: 3/4 pound cleaned, ready-to-cook squid

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds cleaned, whole sea bass, without the head, tail and fins

1$1/2 pounds cleaned , whole sea bass , without the head , tail and fins

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

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


Input: 1 tablespoon olive oil


Input: 8 1/2 cups water


Input: Salt, if desired


Input: 2 cups coarse cornmeal, preferably imported from Italy (see note)

2 cups coarse cornmeal , preferably imported from Italy ( see note )

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

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

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


Input: 1 tablespoon butter, optional


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white wine


Input: 1 2- to 3-pound boneless veal breast

B-COMMENT I-COMMENT I-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 ounce dried mushrooms, shiitakes, porcinis or a combination

1 ounce dried mushrooms , shiitakes , porcinis or a combination

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

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Input: 2 tablespoons grated lemon rind


Input: 2 cups heavy cream


Input: 2 tablespoons rum


Input: 1 pint strawberries, sliced and lightly sugared

1 pint strawberries , sliced and lightly sugared

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Input: 6 eggs, separated


Input: 3 strips orange peel


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: 6 stalks celery, chopped


Input: 1 large angel cake or 2 angel cake loaves

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Input: 1 envelope unflavored gelatin


Input: 1/2 cup cold water


Input: 3/4 cup lemon juice


Input: 1 1/4 cups sugar


Input: 1 cup canned Italian tomatoes


Input: Flour for dredging


Input: 1 cup dry white wine


Input: 3 carrots, sliced


Input: 3 pounds oxtail, cut in pieces by butcher

3 pounds oxtail , cut in pieces by butcher

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

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Input: 2 cloves garlic, minced (green part removed)

2 cloves 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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Input: 1 large onion, chopped

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


Input: 2 tablespoons olive oil


Input: 2 tablespoons olive oil


Input: 1 tablespoon safflower oil


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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Input: 3 pounds baby artichokes


Input: Juice 1/2 lemon


Input: 1 cup dry white wine


Input: 4 pounds veal stew, in 2-inch cubes

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

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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: 2 teaspoons sage leaves


Input: 3/4 cup flour


Input: 1 tablespoon unsalted butter


Input: 2 tablespoons peanut or vegetable oil

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

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Input: 4 shallots, finely chopped


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 3 strips orange peel


Input: 1/2 teaspoon thyme


Input: 1 cup dry white wine


Input: 4 carrots, sliced


Input: 1 tablespoon tomato paste


Input: 1 cup canned peeled tomatoes, chopped

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

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Input: 2 cloves garlic, minced


Input: 2 tablespoons peanut or vegetable oil

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Input: 1 large onion, chopped

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


Input: 1 tablespoon sugar


Input: 1 ounce dried mushrooms (funghi porcini, also called cepes)

1 ounce dried mushrooms ( funghi porcini , also called cepes )

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

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Input: 3 pounds boned shoulder of lamb cut in 2-inch cubes

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Input: 2 acorn squashes (about 2 pounds)

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Input: 1 cup sliced onion


Input: 1/2 cup chopped green pepper


Input: 1 tablespoon minced parsley


Input: Freshly grated Parmesan cheese


Input: 1/4 cup bulgur


Input: 1/3 cup orange juice


Input: 1/3 cup golden raisins


Input: 3 tablespoon chopped walnuts


Input: 4 tablespoons butter, melted


Input: Salt


Input: 1 pound Italian sweet sausage, or 1/2 pound sweet, 1/2 pound hot

1 pound Italian sweet sausage , or 1/2 pound sweet , 1/2 pound hot

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

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Input: Salt


Input: 1 teaspoon marjoram


Input: 1/2 teaspoon fennel seeds


Input: 1 teaspoon oregano


Input: 1 teaspoon minced fresh basil


Input: 2 cups chicken stock or water (approximately)

2 cups chicken stock or water ( approximately )

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

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Input: 1/2 pound fresh mushrooms, sliced

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

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Input: 1 cup chopped onion


Input: 1/2 teaspoon oregano


Input: 1/2 teaspoon minced garlic


Input: 1 cup chopped, pitted black oil-cured olives

1 cup chopped , pitted black oil-cured olives

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

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Input: 1 1/2 cups chicken stock or water

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Input: 1/2 tablespoon minced parsley


Input: 1 tablespoon minced fresh basil


Input: 3 tablespoons olive oil


Input: 1 teaspoon minced garlic


Input: 1 1/2 cups bulgur wheat


Input: A 1-pound can Italian peeled tomatoes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 2 tablespoons butter


Input: 1/4 cup heavy cream


Input: 1/2 cup milk


Input: 1 cup bulgur wheat


Input: Cold water


Input: 3 tablespoons olive oil


Input: 2 tablespoons butter


Input: 1 egg, well beaten


Input: 4 yams or sweet potatoes, about 2 pounds

4 yams or sweet potatoes , about 2 pounds

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

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Input: 1/2 cup finely chopped parsley


Input: 1 cup fresh or canned chicken broth

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Input: 2 teaspoons finely chopped leaf sage

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

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Input: Freshly ground pepper to taste

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


Input: 2 cups finely chopped onions


Input: 1 teaspoon finely minced garlic


Input: 2 apples, preferably Granny Smiths, about 1 pound

2 apples , preferably Granny Smiths , about 1 pound

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

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Input: Salt to taste if desired

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


Input: 2 cups bread slices cut into 1/2-inch cubes, toasted

2 cups bread slices cut into 1/2-inch cubes , toasted

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

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Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon dried thyme


Input: 1 onion, about 1/2 pound, peeled and cut in half

1 onion , about 1/2 pound , peeled and cut in half

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

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Input: 1 clove garlic, peeled


Input: 1/2 pound ground sausage meat


Input: 1 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 bay leave


Input: Salt to taste if desired

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


Input: 1 4-pound fresh turkey breast (with ribs)

1 4-pound fresh turkey breast ( with ribs )

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Input: 2 tablespoons peanut, corn or vegetable oil

2 tablespoons peanut , corn or vegetable oil

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Input: 2 teaspoons finely minced garlic


Input: 1/2 cup coarsely chopped chervil or half that amount of chopped parsley

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Input: 1/2 cup olive oil


Input: 3 tablespoons red-wine vinegar


Input: 1 small red onion, about 1/4 pound

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Input: 1 ripe red tomato, about 1/4 pound

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Input: 1 tablespoon Dijon-style mustard


Input: 1 teaspoon finely chopped hot green pepper or 1/4 teaspoon hot dried red pepper flakes

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Input: Sweet red pepper sauce (see recipe)

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Input: 1 large sweet red pepper


Input: 1/2 cup corn, peanut or vegetable oil

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Input: 1/4 teaspoon Tabasco sauce


Input: 24 cherrystone clams


Input: 1 large ear of corn on the cob, about 6 ounces

1 large ear of corn on the cob , about 6 ounces

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Input: 1 1/2 cups flour


Input: 3 eggs, separated


Input: 1 tablespoon finely chopped tarragon


Input: 2 teaspoons baking powder


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: 2 tablespoons red wine or cider vinegar

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Input: 1/3 cup peanut or safflower oil

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

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Input: 2 cups flat-leaf parsley leaves, rinsed and dried

2 cups flat-leaf parsley leaves , rinsed and dried

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Input: 3 cloves garlic, peeled and chopped fine (2 teaspoons)

3 cloves garlic , peeled and chopped fine ( 2 teaspoons )

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Input: 3/4 teaspoon salt


Input: 1 pound carrots, peeled and shredded into small strands on a hand grater (large holes) or in a food processor fitted with the shredding insert (3 1/2 cups)

1 pound carrots , peeled and shredded into small strands on a hand grater ( large holes ) or in a food processor fitted with the shredding insert ( 3$1/2 cups )

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

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Input: 1/4 teaspoon freshly ground black pepper

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Input: 3/4 teaspoon salt


Input: 2 tablespoons coarsely chopped parsley


Input: 1/2 cup oil-cured black olive pieces (about 3 ounces)

1/2 cup oil-cured black olive pieces ( about 3 ounces )

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Input: 1/2 cup dry white wine


Input: 1 1/2 pounds tiny potatoes (the size of large cherry tomatoes), peeled

1$1/2 pounds tiny potatoes ( the size of large cherry tomatoes ) , peeled

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

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Input: 4 large cloves garlic, peeled and chopped (1 tablespoon)

4 large cloves garlic , peeled and chopped ( 1 tablespoon )

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Input: 1 pound cherry tomatoes, cleaned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoons herbes de Provence or Italian seasoning

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Input: 1/4 teaspoon salt


Input: 1 1/2 pounds squid, or a firm-fleshed fish like salmon or catfish

1$1/2 pounds squid , or a firm-fleshed fish like salmon or catfish

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Input: 4 tablespoons olive oil


Input: 2 onions (about 8 ounces), peeled and sliced thin

2 onions ( about 8 ounces ) , peeled and sliced thin

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Input: 4 large egg yolks


Input: 1 cup sugar


Input: 3 tablespoons cranberry liqueur (see recipe) or cranberry-flavored vodka (optional)

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


Input: 2 cups frozen cranberries


Input: 1 cup plus 2 tablespoons sugar

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Input: 1 1/2 cups vodka


Input: 2 cinnamon sticks


Input: 1 cup lukewarm water


Input: 2 tablespoons granulated yeast


Input: 1/4 teaspoon sugar


Input: 2 1/4 cups all-purpose white flour (about 12 ounces)

2$1/4 cups all-purpose white flour ( about 12 ounces )

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Input: 1/4 cup bulgur wheat


Input: 2 tablespoons virgin olive oil


Input: 1/2 teaspoons salt


Input: 2 hot Italian sausages (about 8 ounces total), cut into 1/2-inch slices

2 hot Italian sausages ( about 8 ounces total ) , cut into 1/2-inch slices

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Input: 4 tablespoons olive oil


Input: 6 cloves garlic, peeled and sliced (2 tablespoons)

6 cloves garlic , peeled and sliced ( 2 tablespoons )

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Input: 1/4 teaspoon red pepper flakes


Input: 1 pound broccoli rabe, washed, stem tips peeled if tough, and cut into 2-inch pieces (about 10 cups)

1 pound broccoli rabe , washed , stem tips peeled if tough , and cut into 2-inch pieces ( about 10 cups )

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

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Input: Pinch salt


Input: 1/2 cup coarsely chopped dried cranberries

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Input: 3 1/4 cups frozen cranberries


Input: 1 1/2 cups heavy cream


Input: 3/4 cup milk


Input: 8 large egg yolks


Input: 3 1/4 cups frozen cranberries (1 bag)

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Input: 3/4 cup sugar


Input: 1 tablespoon cornstarch


Input: 1/2 cup plus 1 tablespoon sugar

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Input: 4 large egg whites


Input: 1/3 cup sugar


Input: 2 1/2 cups frozen cranberries


Input: 6 tablespoons unsalted butter


Input: 1 1/4 cups sugar


Input: 1 dried chipotle, or 1 chile en adobo, or to taste

1 dried chipotle , or 1 chile en adobo , or to taste

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

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Input: 1 tablespoon ground cumin, or to taste

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

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Input: 1 large onion, peeled and chopped

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Input: 1 tablespoon minced garlic


Input: Chopped fresh cilantro leaves for garnish

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Input: Lime wedges


Input: 1 pound pork shoulder, trimmed of excess fat and cut into chunks

1 pound pork shoulder , trimmed of excess fat and cut into chunks

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

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


Input: 6 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups fine graham cracker crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried

1 tablespoon fresh oregano or marjoram , or 1 teaspoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste


Input: 2 carrots in thick, diagonal slices

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

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Input: 1/2 cup white wine


Input: 3 heads of garlic, cloves lightly smashed, then peeled

3 heads of garlic , cloves lightly smashed , then peeled

B-QTY B-UNIT O B-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


Input: 2 sprigs thyme


Input: 2 cups chicken or beef broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups cooked or canned pozole (or hominy)

4 cups cooked or canned pozole ( or hominy )

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

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Input: 3 tablespoons walnut oil or peanut oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 1 1/2-inch-thick veal shanks


Input: Sea salt


Input: 3 large onions (about 3 pounds), sliced about 1/2 inch thick

3 large onions ( about 3 pounds ) , sliced about 1/2 inch thick

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

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


Input: Freshly ground black pepper


Input: 4 ounces soft goat cheese


Input: 2 cups water


Input: 1 cup orzo


Input: Salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups tomato puree


Input: 2 stalks finely chopped celery


Input: 3 tablespoons ketchup


Input: 1 tablespoon Worcestershire sauce


Input: 1 teaspoon minced garlic


Input: 1 teaspoon oil


Input: 1 to 2 tablespoons canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound diced onions


Input: 1 pound shredded cabbage


Input: 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves

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

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: 1/8 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon cayenne pepper


Input: 3 cups shredded cooked chicken


Input: 3/4 pound ground turkey breast


Input: 3/4 pound very lean ground beef

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 1 cup rich chicken broth


Input: 2 tablespoons butter


Input: 2 tablespoons flour


Input: 1 1/2 cups flour


Input: 6 eggs, lightly beaten


Input: 1 cup heavy cream


Input: 1/4 cup melted butter


Input: 2 egg whites, stiffly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups milk


Input: 1/2 cup water


Input: 1/4 cup melted butter


Input: 1/4 cup honey


Input: 2 2/3 cups whole-wheat flour


Input: 3 eggs, lightly beaten


Input: 1 package granular yeast


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups milk


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups flour


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 2 whole eggs


Input: 1 cup, plus 6 tablespoons, milk

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup melted butter


Input: 1/2 cup finely ground pecans


Input: 1/2 cup milk


Input: 1 cup buttermilk


Input: 1 1/2 cups flour


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 2 whole eggs


Input: 1 1/2 cups milk


Input: 1/4 cup melted butter


Input: 1/4 pound Cheddar cheese, finely grated, about 1 cup

1/4 pound Cheddar cheese , finely grated , about 1 cup

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg whites, stiffly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons baking powder


Input: 1 cup flour


Input: 1/2 teaspoon baking soda


Input: 2 eggs, separated


Input: 1/4 cup solid white shortening


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups boiling water


Input: 1 cup cornmeal, preferably of a stone-ground variety

1 cup cornmeal , preferably of a stone-ground variety

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

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Input: 3 cloves garlic, minced


Input: 2 teaspoons fresh rosemary


Input: Freshly ground pepper to taste

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


Input: About 30 mint leaves (enough to cover the base of a serving dish)

About 30 mint leaves ( enough to cover the base of a serving dish )

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

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


Input: Whole mint leaves to garnish

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


Input: 1 leg of lamb (about six pounds), boned so that it lies flat

1 leg of lamb ( about six pounds ) , boned so that it lies flat

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

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


Input: 1/2 cup extra-virgin 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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dark soy sauce


Input: 2 tablespoons Dijon mustard


Input: 1 tablespoon red wine vinegar


Input: Lemon juice to taste


Input: 1/2 cup mint leaves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon hot pepper flakes


Input: 1/2 cup extra-virgin olive oil


Input: 1 clove garlic, minced, with green part removed

1 clove garlic , minced , with green part removed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped Italian parsley


Input: 3/4 pound potatoes


Input: 1 1/2 pounds cleaned squid, cut into rings

1$1/2 pounds cleaned squid , cut into rings

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon


Input: 2 tablespoons red-wine vinegar


Input: About 15 mint leaves, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped Italian parsley


Input: 1/2 to 3/4 cup extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 1 tablespoon Dijon mustard


Input: 2 tablespoons white wine vinegar (or to taste)

2 tablespoons white wine vinegar ( or to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound dry white beans, like Great Northern

1 pound dry white beans , like Great Northern

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons finely chopped parsley


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, scraped


Input: 1 onion, cut into quarters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup heavy cream


Input: 1/4 cup sour cream


Input: 1 tablespoon red-wine vinegar


Input: 1/4 cup fresh or canned beef broth

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon paprika


Input: 1 1/2 pounds ground lean beef


Input: 2 tablespoons butter


Input: 1 cup finely chopped onions


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: Freshly ground pepper to taste

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


Input: 1/2 cup milk


Input: Salt to taste if desired

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


Input: 1 egg


Input: 1 1/2 cups fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces grated cheddar


Input: 3/4 cup superfine sugar


Input: 3 tablespoons Italian 00 flour (see note) or all-purpose flour

3 tablespoons Italian 00 flour ( see note ) or all-purpose flour

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

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


Input: 1/2 cup white chocolate chips


Input: 4 cups whole milk


Input: 1 clove garlic, peeled and lightly crushed

1 clove garlic , peeled and lightly crushed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 4-ounce ball fresh mozzarella, cut into 5 slices

1 4-ounce ball fresh mozzarella , cut into 5 slices

B-COMMENT I-COMMENT I-COMMENT I-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 NoPAREN NoPAREN


Input: 5 thin slices ham


Input: 5 stale croissants, halved lengthwise (like sandwiches)

5 stale croissants , halved lengthwise ( like sandwiches )

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


Input: 4 large eggs, beaten together

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 1 stick (4 ounces) unsalted butter

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3/4 cup semisweet chocolate chips


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup whole milk


Input: 1 pound spaghetti, tagliatelle or linguine, cooked to taste

1 pound spaghetti , tagliatelle or linguine , cooked to taste

B-QTY B-UNIT B-NAME B-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


Input: 1 tablespoon unsalted butter


Input: Pinch of sugar


Input: 1 tablespoon olive oil


Input: 2 cups tomato passata (available at specialty food stores) or pureed canned tomatoes (not canned tomato puree, which is thicker)

2 cups tomato passata ( available at specialty food stores ) or pureed canned tomatoes ( not canned tomato puree , which is thicker )

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

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

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

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


Input: 2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano


Input: 3 tablespoons bread crumbs or semolina

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: Freshly ground black pepper


Input: 1 onion, peeled and halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, peeled


Input: 1 teaspoon dried oregano


Input: 8 ounces ground pork


Input: 8 ounces ground beef


Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups whole milk


Input: 1 cup frozen peas


Input: 2 cups diced cooked chicken


Input: 1 cup diced ( 1/4 inch) ham or 1 additional cup diced chicken

1 cup diced ( 1/4 inch ) ham or 1 additional cup diced chicken

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

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

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


Input: 5 tablespoons Italian 00 flour


Input: 1 teaspoon granulated chicken bouillon or crushed bouillon cubes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg, beaten, for glazing pies

B-QTY B-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


Input: 2 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 2 sticks (8 ounces) butter, chilled and diced

2 sticks ( 8 ounces ) butter , chilled and diced

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 3 cups Italian 00 flour (see note) or all-purpose flour

3 cups Italian 00 flour ( see note ) or all-purpose flour

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

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

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


Input: 1 1/2 cups chicken broth


Input: 1/3 cup finely chopped onion


Input: 1 cup rice


Input: 3 tablespoons butter


Input: 1 small zucchini, about 1/2 pound

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 2 tablespoons tomato paste


Input: 1/2 cup chicken broth


Input: 3 tablespoons flour


Input: 2 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 1/2 cup dry white wine


Input: 1 bay leaf


Input: 1/4 teaspoon dried thyme


Input: 1 cup canned imported tomatoes


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 I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sausage meat


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups finely grated Muenster cheese

2$1/2 cups finely grated Muenster cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg, lightly beaten


Input: 2 teaspoons finely minced garlic


Input: 1/4 cup finely chopped scallions


Input: 1/4 teaspoon dried hot red pepper flakes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons butter


Input: 4 large, skinless, boneless chicken breast halves, about 6 ounces each

4 large , skinless , boneless chicken breast halves , about 6 ounces each

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


Input: 3 chayotes, about 3/4 to 1 pound each

B-QTY B-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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup finely grated Cheddar cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup pine nuts


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg, lightly beaten


Input: 1/2 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground lean beef


Input: 2 teaspoons finely minced garlic


Input: 2 tablespoons curry powder


Input: 1 cup finely chopped onion


Input: 3 tablespoons butter


Input: 1/4 cup finely chopped parsley


Input: 1/2 cup grated Cheddar cheese


Input: 3 chayotes, about 3/4 to 1 pound

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

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Input: Salt to taste, if desired

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

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Input: 1/2 cup fine fresh bread crumbs

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

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Input: 2 teaspoons finely chopped fresh ginger, optional

2 teaspoons finely chopped fresh ginger , optional

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

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Input: 1/4 cup finely chopped scallions


Input: 1 egg yolk


Input: Freshly ground pepper to taste


Input: 1 teaspoon finely minced garlic


Input: 2 tablespoons flour


Input: 1 cup milk


Input: 1 cup finely chopped onion


Input: 3/4 pound raw shrimp in shell

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

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Input: 4 tablespoons butter


Input: Salt to taste, if desired

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Input: 3 chayotes (see note), about 3/4 to 1 pound each

3 chayotes ( see note ) , about 3/4 to 1 pound each

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

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Input: 1/4 cup finely chopped parsley


Input: 2 flat fillets of anchovies, cut in small pieces

2 flat fillets of anchovies , cut in small pieces

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

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Input: 3 cups thin-sliced, halved red ripe tomatoes if available

3 cups thin-sliced , halved red ripe tomatoes if available

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

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Input: 1 cup thin-sliced red onion


Input: 6 tablespoons peanut, vegetable or corn oil

6 tablespoons peanut , vegetable or corn oil

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

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Input: Freshly ground pepper to taste

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


Input: 2 teaspoons finely minced garlic


Input: 1/4 teaspoon dried hot-pepper flakes


Input: 2 teaspoons imported mustard


Input: 2 tablespoons red wine vinegar


Input: Salt to taste, if desired

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

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Input: 3 chayotes, about 3/4 to 1 pound each

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons chopped cilantro


Input: 2 cups beer


Input: 2 to 4 jalapeno chilies, thinly sliced, with seeds

2 to 4 jalapeno chilies , thinly sliced , with seeds

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

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

1 quart chicken broth , homemade or low-sodium canned or water

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

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Input: 2 cups pinto beans, soaked overnight and drained

2 cups pinto beans , soaked overnight and drained

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

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Input: 2 cloves garlic, peeled and minced

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

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Input: 1 onion, peeled and diced

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

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Input: 2 slices bacon, diced


Input: 1 yellow bell pepper, stemmed, cored, deribbed and julienned

1 yellow bell pepper , stemmed , cored , deribbed and julienned

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

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Input: 1 small onion grated


Input: 1 medium-size jicama, peeled and julienned

1 medium-size jicama , peeled and julienned

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

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Input: 1 red bell pepper, stemmed, cored, deribbed and julienned

1 red bell pepper , stemmed , cored , deribbed and julienned

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon honey


Input: 1 tablespoon raspberry vinegar


Input: 1/2 cup mayonnaise


Input: 1 jalapeno chili, seeded and minced

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

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Input: Salt to taste


Input: 2 Cornish game hens, about 1 1/2 pounds each

2 Cornish game hens , about 1$1/2 pounds each

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 4 jalapeno chilies, stemmed, halved and seeded

4 jalapeno chilies , stemmed , halved and seeded

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

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Input: 6 slices bacon


Input: 1/2 cup grated carrots


Input: 2 cups shredded radicchio or red cabbage

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

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Input: 1 plum tomato, chopped


Input: 1 tablespoon tamarind paste