Input: 3/4 cup crushed pineapple


Input: 2 cups sugar


Input: 3 bunches fresh mint


Input: 3 cups tomato juice


Input: 3 cups Hellmann's mayonnaise, plus more for garnishing

3 cups Hellmann's mayonnaise , plus more for garnishing

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

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Input: 2 tablespoons raspberry liqueur


Input: 2 cups raspberries, fresh or frozen

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

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Input: 2 tablespoons sugar


Input: Raspberry coulis, optional


Input: Mint ice, optional


Input: 1 1/2 cups superfine sugar


Input: 1 1/2 teaspoons baking powder


Input: 3/4 cup crème fraîche or heavy cream

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

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Input: 6 large eggs


Input: 11 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups granulated sugar


Input: 1/2 cup confectioners' sugar


Input: 9 lemons


Input: 2 3/4 cups all-purpose flour


Input: 1/8 teaspoon ground cumin Oil for frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: Pinch of cayenne pepper


Input: 1/2 teaspoon chopped fresh coriander


Input: 1/2 teaspoon finely chopped parsley


Input: 1 egg


Input: 1/2 teaspoon finely minced onion


Input: 1/2 teaspoon drained capers


Input: 1 teaspoon peanut oil


Input: 1 teaspoon drained, flaked tuna (see note)

1 teaspoon drained , flaked tuna ( see note )

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

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Input: 1/4 cup sugar


Input: 1/3 cup water


Input: 2 tablespoons lemon juice


Input: 1 sheet phyllo pastry measuring about 16 or 17 inches square

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons white vinegar


Input: 3 or 4 bananas, about 1 1/2 pounds

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

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Input: 1/2 teaspoon powdered ginger


Input: Freshly ground pepper


Input: 5 tablespoons sugar


Input: 1 head crisp, curly-leaf lettuce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cumin


Input: 1 tablespoon white vinegar


Input: 2 tablespoons peanut oil


Input: 1/2 teaspoon finely minced fresh coriander

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

NoPAREN 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: 1/4 teaspoon cayenne pepper


Input: 1/4 teaspoon finely minced garlic


Input: 1 tablespoon finely chopped parsley


Input: 1 tablespoon finely chopped onion


Input: 1 1/2 cups cored, peeled, seeded tomatoes cut into half-inch cubes

1$1/2 cups cored , peeled , seeded tomatoes cut into half-inch cubes

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


Input: 1 small green pepper, cored, seeded and deveined

1 small green pepper , cored , seeded and deveined

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 whole cloves garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup peeled, seeded, diced tomato

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

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NoPAREN NoPAREN NoPAREN 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: 1/2 teaspoon paprika


Input: 1 teaspoon ground cumin


Input: 1 teaspoon turmeric


Input: 1/4 teaspoon ground anise seeds


Input: 3/4 cup water, approximately


Input: 1/4 cup peanut oil


Input: 1/2 teaspoon cayenne pepper


Input: 6 small link sausages


Input: 1 teaspoon (2 grams) loosely packed stem saffron

1 teaspoon ( 2 grams ) loosely packed stem saffron

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, optional


Input: 3 teaspoons powdered ginger


Input: 2 1/2 cups water


Input: 8 tablespoons butter


Input: 1/2 cup finely minced onion


Input: 3/4 cup cored, peeled, seeded, diced tomato

3/4 cup cored , peeled , seeded , diced tomato

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

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Input: 3 medium-size zucchini, about 1 pound

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

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Input: 1 teaspoon black peppercorns


Input: 6 round slices of cherry tomatoes

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

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Input: 2 chickens, about 2 1/2 pounds each, cut into serving pieces

2 chickens , about 2$1/2 pounds each , cut into serving pieces

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


Input: 6 thin, seeded lemon slices

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped parsley


Input: 4 tablespoons butter


Input: 6 tablespoons lemon juice


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: 1/4 teaspoon cayenne pepper


Input: 1 teaspoon paprika


Input: 2 teaspoons ground cumin


Input: 2 cups water


Input: 2 teaspoons ground turmeric


Input: 2 teaspoons powdered ginger


Input: 1/2 cup peanut oil


Input: 2 striped bass, about 1 1/2 pounds each, cleaned weight

2 striped bass , about 1$1/2 pounds each , cleaned weight

B-QTY O 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 NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 2 tablespoons finely chopped parsley


Input: 1 teaspoon finely minced garlic


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: 1/4 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 red, ripe, firm tomatoes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup rich chicken broth


Input: 1/4 cup dry white wine


Input: 1 teaspoon tomato paste


Input: 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dry

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

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Input: 1/4 cup finely chopped onion


Input: 3 tablespoons butter


Input: Freshly ground pepper to taste


Input: 3 tablespoons olive oil


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: Juice of one lime


Input: 2 racks of lamb, about 5 pounds

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

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Input: 1 1/2 pounds scallops


Input: 1/2 cup minced onion


Input: Salt and cayenne pepper


Input: 1/2 cup miso


Input: 2 tablespoons mirin, fruity white wine or dry white wine

2 tablespoons mirin , fruity white wine or dry white wine

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: Sauce diable (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup dry white wine


Input: 1 teaspoon Worcestershire sauce


Input: 1/2 cup chicken broth


Input: 1 tablespoon tomato paste


Input: 1/2 cup heavy cream


Input: 1 tablespoon extra-strong, imported mustard

1 tablespoon extra-strong , imported mustard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 1 tablespoon dry white wine


Input: 4 Rock Cornish game hens, about 1 1/4 pounds each

4 Rock Cornish game hens , about 1$1/4 pounds each

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

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Input: 3 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 1/2 pound bulk sausage meat


Input: 1 egg, lightly beaten


Input: 1/2 cup finely chopped parsley


Input: Salt and freshly ground pepper

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


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 small onion, peeled but left whole

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 dry white wine


Input: 4 Rock Cornish game hens, about 1 1/4 pounds each, split in half for broiling

4 Rock Cornish game hens , about 1$1/4 pounds each , split in half for broiling

B-QTY B-NAME I-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

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


Input: Salt and freshly ground pepper

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


Input: 1/4 cup 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: 2 tablespoons imported mustard


Input: 2 tablespoons finely chopped parsley


Input: 1/4 cup drained capers


Input: 2 tablespoons red-wine vinegar


Input: 6 tablespoons butter


Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 2 sprigs fresh parsley


Input: Salt to taste if desired

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


Input: 1/3 cup white-wine vinegar


Input: Salt to taste if desired

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


Input: 12 to 16 Maine or Idaho potatoes, about 4 pounds

12 to 16 Maine or Idaho potatoes , about 4 pounds

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fat for deep-frying


Input: 4 skinless, boneless dogfish (sand shark) fillets, about 1 1/2 pounds (see note)

4 skinless , boneless dogfish ( sand shark ) fillets , about 1$1/2 pounds ( see note )

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

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


Input: 4 unskinned skate wings, about 3 pounds

4 unskinned skate wings , about 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 cup warm water


Input: 3/4 cup beer at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, separated

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


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon 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 cup flour


Input: 3/4 cup olive oil


Input: Freshly ground pepper to taste


Input: 1 tablespoon lemon juice


Input: Salt to taste if desired


Input: 1 tablespoon finely minced garlic


Input: 1/2 teaspoon paprika


Input: 1/8 teaspoon cayenne pepper


Input: 2 tablespoons olive oil


Input: 1 egg yolk


Input: 1 clove garlic, peeled and cut in half crosswise

1 clove garlic , peeled and cut in half crosswise

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 thin, long loaf (baguette) crusty French bread

1 thin , long loaf ( baguette ) crusty French bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1/2 teaspoon dried thyme


Input: 1/2 bay leaf


Input: 1 cup coarsely chopped onions


Input: 1/2 cup coarsely chopped celery


Input: 1 whole clove garlic


Input: 2 cups coarsely chopped leek leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs fresh parsley


Input: 4 cups water


Input: 1 cup dry white wine


Input: 3 pounds of bones from nonoily fish, preferably with head on but gills removed (see note)

3 pounds of bones from nonoily fish , preferably with head on but gills removed ( see note )

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


Input: 2 tablespoons Pernod or Ricard


Input: Sauce rouille (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 24 or more croutons


Input: 1 cup finely chopped parsley


Input: 1 pound shrimp, about 30, shelled and deveined

1 pound shrimp , about 30 , shelled and deveined

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

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Input: 2 pounds mussels, well scrubbed, about 6 cups

2 pounds mussels , well scrubbed , about 6 cups

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 1/2 pounds skinless, boneless monkfish fillets (see note)

1$1/2 pounds skinless , boneless monkfish fillets ( see note )

B-QTY B-UNIT B-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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 cups fish broth (see recipe)

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

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Input: 1/2 pound skinless sculpin fillets (see note)

1/2 pound skinless sculpin fillets ( see note )

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

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Input: 1 pound skinless, boneless conger fillets (see note)

1 pound skinless , boneless conger fillets ( see note )

B-QTY B-UNIT B-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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup dry white wine


Input: 1/2 pound skinless sea robin fillets (see note)

1/2 pound skinless sea robin fillets ( see note )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bay leaf


Input: 1 teaspoon dried thyme


Input: 2 teaspoons loosely packed thread saffron

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

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 cups crushed or chopped imported canned tomatoes

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 teaspoon dried hot red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely minced garlic


Input: 1 1/2 cups finely chopped celery


Input: 1 cup finely chopped bulb of fennel or 1/2 teaspoon fennel seeds

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

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


Input: 1 3/4 cups finely chopped onions


Input: 2 cups finely chopped leeks


Input: 1/3 cup plus 1/4 cup olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground pepper


Input: 1 teaspoon whole black peppercorns


Input: 1 bouquet garni (1 bay leaf, 1 sprig fresh thyme, 2 sprigs parsley, 1 small stalk celery with leaves -- all tied together with a string)

1 bouquet garni ( 1 bay leaf , 1 sprig fresh thyme , 2 sprigs parsley , 1 small stalk celery with leaves -- all tied together with a string )

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

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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

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


Input: 2 large Granny Smith apples, peeled and cored, each cut into 8 pieces lengthwise, each piece carved into a half moon

2 large Granny Smith apples , peeled and cored , each cut into 8 pieces lengthwise , each piece carved into a half moon

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

NoCAP NoCAP YesCAP YesCAP 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


Input: 1/2 cup white wine


Input: 1 quart apple cider


Input: 1/8 teaspoon ground nutmeg


Input: 1/8 teaspoon ground cloves


Input: 1/8 teaspoon each of ground cinnamon, ground cloves, ground nutmeg and freshly ground pepper

1/8 teaspoon each of ground cinnamon , ground cloves , ground nutmeg and freshly ground pepper

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

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

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


Input: Spicy poached apples (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 1 1/4 pounds spinach, leaves only, rinsed well

1 to 1$1/4 pounds spinach , leaves only , rinsed well

B-QTY B-COMMENT B-RANGE_END B-UNIT B-NAME O I-COMMENT I-COMMENT O 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 1/2 teaspoons unflavored gelatin


Input: 1 9-to-10-pound moulard duck or 2 4 1/2-pound Long Island ducks (see note)

1 9-to-10-pound moulard duck or 2 4$1/2-pound Long Island ducks ( see note )

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

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

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


Input: 1/4 cup finely diced yellow pepper, seeded

1/4 cup finely diced yellow pepper , seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely diced sweet red pepper, seeded

1/4 cup finely diced sweet red pepper , seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small carrot, peeled, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small leek, white part only, carefully cleaned, or 1 small white onion, finely minced

1 small leek , white part only , carefully cleaned , or 1 small white onion , finely minced

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


Input: 1 quart duck broth


Input: 6 mushrooms, trimmed, stems discarded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small carrots, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leek, white part only, carefully cleaned and cut into large pieces

1 leek , white part only , carefully cleaned and cut into large pieces

B-QTY 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

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 onion, peeled and quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground pepper


Input: 1 tablespoon low-fat, plain yogurt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons skim-milk ricotta cheese


Input: 1/2 teaspoon kosher salt


Input: 2 large, sweet red bell peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon freshly ground pepper


Input: 2 tablespoons low-fat milk


Input: 4 sprigs flat parsley leaves, rinsed and finely chopped

4 sprigs flat parsley leaves , rinsed and finely chopped

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 sprig fresh thyme


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground pepper


Input: 6 cups chicken broth, either fresh or low-sodium canned

6 cups chicken broth , either fresh or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 bulbs fennel, trimmed and finely chopped, tops reserved for garnish

3 bulbs fennel , trimmed and finely chopped , tops reserved for garnish

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

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: Red-pepper mousse (optional) (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 small leeks, white parts only, carefully cleaned and finely minced

2 small leeks , white parts only , carefully cleaned and finely minced

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

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

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


Input: 1 nine-inch short crust pie shell, chilled

1 nine-inch short crust pie shell , chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, peeled, finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Calvados, rum or whisky

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sugar


Input: 4 medium-sized McIntosh apples


Input: About 3 tablespoons brown sugar


Input: 1 loaf homemade-type white bread, sliced

1 loaf homemade-type white bread , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds apples


Input: 8 tablespoons unsalted butter


Input: Juice 1/2 lemon


Input: 1 teaspoon finely chopped lemon peel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rum


Input: 2 eggs


Input: Grated rind of 1 lemon

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


Input: 6 tablespoons grated mild Dutch cheese, such as Gouda

6 tablespoons grated mild Dutch cheese , such as Gouda

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons brown sugar


Input: 2 tablespoons red-currant jelly


Input: 1/2 cup pine nuts


Input: 13 ounces apples, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds Swiss Chard or 13 ounces spinach

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: 1/3 cup milk


Input: Confectioners' sugar (for sprinkling)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup raisins


Input: 5 to 6 tablespoons cold water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg yolk


Input: 5 tablespoons confectioners' sugar


Input: 1/2 pound butter


Input: 3 cups flour


Input: 1/2 cup water


Input: 1 tablespoon red currant jelly


Input: 1/2 cup brandy


Input: 1 11-inch pastry shell, fully cooked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1 1/2 pounds peaches


Input: 1 vanilla bean


Input: 1 cup port


Input: 1 11-inch pie shell, unbaked and chilled or frozen

1 11-inch pie shell , unbaked and chilled or frozen

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: 1 1/4 pounds ripe firm plums


Input: 2 tablespoons sugar


Input: 2 pounds firm ripe apricots


Input: 1/2 cup Amaretto liqueur


Input: 3 tablespoons sugar


Input: 1 vanilla bean


Input: 2 cups water


Input: 1/2 teaspoon vanilla extract


Input: 1 11-inch inch pie shell, baked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons butter


Input: 1 to 2 tablespoons lemon juice or 1 teaspoon grated lemon peel and 1 to 2 tablespoons water

B-QTY I-COMMENT B-RANGE_END B-UNIT B-NAME I-NAME B-COMMENT B-QTY I-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT B-QTY I-COMMENT B-RANGE_END B-UNIT 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: Pinch salt


Input: 1 1/4 cups flour


Input: 1 teaspoon sugar


Input: 1/2 cup white-wine vinegar


Input: 1/4 teaspoon salt


Input: 2 eggs, at room temperature, lightly beaten

2 eggs , at room temperature , lightly beaten

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cloves


Input: 10 tablespoons unsalted sweet butter, melted and cooled

10 tablespoons unsalted sweet butter , melted and cooled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup apple brandy, such as Calvados

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 two-ounce tin of dry mustard, preferably Coleman's

1 two-ounce tin of dry mustard , preferably Coleman's

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup granulated sugar


Input: 1/2 cup rice-wine vinegar


Input: 2 teaspoons ground nutmeg


Input: 1 teaspoon ground allspice


Input: 2 cups light brown sugar, firmly packed

2 cups light brown sugar , firmly packed

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: 2 1/2 teaspoons ground cinnamon


Input: 1 3/4 cups granulated sugar


Input: 1 tablespoon freshly grated orange rind

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon freshly grated lemon rind

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup chopped dates


Input: 2 1/2 cups seedless green grapes, halved

2$1/2 cups seedless green grapes , halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup slivered almonds


Input: 1 1/2 cups currants


Input: 1 1/2 cups dark raisins


Input: 1/2 cup golden raisins


Input: Extra walnut halves, or a few fresh leaves, or both, to decorate the top of the spread

Extra walnut halves , or a few fresh leaves , or both , to decorate the top of the spread

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

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

YesCAP 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: 10 tart, cooking apples, peeled, cored and cut into small cubes

10 tart , cooking apples , peeled , cored and cut into small cubes

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

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

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


Input: 12 tablespoons unsalted sweet butter, softened, but still cool

12 tablespoons unsalted sweet butter , softened , but still cool

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped walnuts


Input: 2 tablespoons Cognac


Input: 2 tablespoons lemon juice


Input: 9 1/2 ounces tuna, packed in olive oil

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 tablespoon fresh thyme (when fresh thyme is not available, use one teaspoon ground thyme)

1 tablespoon fresh thyme ( when fresh thyme is not available , use one teaspoon ground thyme )

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

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

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


Input: 5 anchovy fillets


Input: 3 cloves garlic, peeled


Input: 1 tablespoon tiny, nonpareil capers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons light cream


Input: About 2 cups sweetened, shredded coconut

About 2 cups sweetened , shredded coconut

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg whites, beaten until frothy

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 oil-cured black olives, pitted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon pure vanilla extract


Input: 2 cups granulated sugar


Input: 1 whole egg, extra large

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg yolks, extra large

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound (two sticks) unsalted sweet butter, softened at room temperature

1/2 pound ( two sticks ) unsalted sweet butter , softened at room temperature

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

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


Input: 3 teaspoons baking powder


Input: 1 teaspoon salt


Input: 2 teaspoons ground cinnamon


Input: 1 teaspoon ground allspice


Input: 1 teaspoon ground nutmeg


Input: 5 cups unsifted cake flour


Input: 3 1/2 cups granulated sugar


Input: 1/2 pound cranberries, picked over

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups water


Input: 6 tablespoons lemon juice


Input: 4 3/4 pounds ripe pears, peeled, cored and cut into chunks

4$3/4 pounds ripe pears , peeled , cored and cut into chunks

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT O 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: Cayenne pepper


Input: Coarse salt


Input: 1 cup sugar


Input: 2 tablespoons grappa


Input: Grated zest of one lemon


Input: 2 tablespoons fresh lemon juice


Input: 1 pound shelled almonds or cashews

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch coarse salt


Input: 1 cup, plus 1 tablespoon unsalted butter, at room temperature, cut into small pieces

1 cup , plus 1 tablespoon unsalted butter , at room temperature , cut into small pieces

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

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

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


Input: 1 1/4 cups finely chopped almonds


Input: 4 tablespoons parsley, chopped


Input: 2 2/3 cups all-purpose flour


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup white wine


Input: 1 teaspoon fresh ginger, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 3 medium potatoes, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon flour


Input: 4 cloves garlic


Input: 2 to 3 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon


Input: 4 thick steaks of hake, haddock or tilefish

4 thick steaks of hake , haddock or tilefish

B-QTY B-COMMENT O O 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: 4 fillets of turbot, about 6 ounces each

4 fillets of turbot , about 6 ounces each

B-QTY B-UNIT O 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 lime


Input: 2 tablespoons unsalted butter


Input: 1 medium to large onion

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


Input: 2 to 3 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic


Input: 4 squid of 1/2 pound each

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 ounces smoked ham

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe tomatoes, peeled (or one cup canned Italian)

2 ripe tomatoes , peeled ( or one cup canned Italian )

B-QTY 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 YesCAP NoCAP

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


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: About 4 tablespoons fresh chopped parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine or vermouth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 yellow peppers, seeded and coarsely chopped

2 yellow peppers , seeded and coarsely 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 clove garlic, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup fish stock or bottled clam juice

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 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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, coarsely chopped


Input: 1/2 cup dry white wine or vermouth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fish stock or bottled clam juice

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh thyme leaves


Input: 1 teaspoon red-pepper flakes


Input: 6 scallions cut on the bias

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 shallots, minced


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons balsamic vinegar


Input: 1/2 to 3/4 cup heavy cream

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

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 red snapper fillets


Input: 3/4 cup fish or chicken stock, preferably homemade

3/4 cup fish or chicken stock , preferably homemade

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 1/2 pounds sorrel, trimmed of stalks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: Juice 1/2 lemon


Input: 1 tablespoon unsalted butter


Input: 1/4 cup fresh herb mixture (tarragon, chives, parsley, etc.), finely chopped

1/4 cup fresh herb mixture ( tarragon , chives , parsley , etc. ) , finely chopped

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

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

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


Input: 1 to 2 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 salmon fillets (about 1 1/2 to 2 pounds)

2 salmon fillets ( about 1$1/2 to 2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons blanched chopped lemon rind

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice 1/2 lemon


Input: 1 teaspoon turmeric


Input: 3/4 to 1 cup heavy cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 2 shallots


Input: 16 asparagus spears


Input: 4 fish fillets (turbot, sole, flounder or red snapper)

4 fish fillets ( turbot , sole , flounder or red snapper )

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

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

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


Input: Plain yogurt or sour cream for garnish (optional)

Plain yogurt or sour cream for garnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup brown sugar


Input: 1 cup granola


Input: 1/2 cup graham cracker crumbs


Input: 1/2 teaspoon salt


Input: 2 pounds fresh strawberries, washed and hulled, or 2 pounds whole, unsweetened frozen strawberries

2 pounds fresh strawberries , washed and hulled , or 2 pounds whole , unsweetened frozen strawberries

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

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

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


Input: 3 tablespoons peanut or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 onions (about 5 ounces each), left unpeeled

6 onions ( about 5 ounces each ) , left unpeeled

B-QTY 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

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 6 baking or all-purpose potatoes (about 8 ounces each), left unpeeled but washed and any dark or damaged spots removed

6 baking or all-purpose potatoes ( about 8 ounces each ) , left unpeeled but washed and any dark or damaged spots removed

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

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

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

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


Input: 4 or 5 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)

4 or 5 cloves garlic , peeled , crushed and chopped fine ( 1 tablespoon )

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

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: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 6 beef shoulder blade steaks (chicken steaks), 5 to 6 ounces each

6 beef shoulder blade steaks ( chicken steaks ) , 5 to 6 ounces each

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

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

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


Input: 2 tablespoons olive oil


Input: 1/2 to 1 tablespoon Tabasco sauce, to taste

1/2 to 1 tablespoon Tabasco sauce , to taste

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 1 tablespoon canola oil


Input: 1 1/2 teaspoons salt


Input: 1/4 cup cider vinegar


Input: 1/2 cup shredded mint


Input: 1/2 cup shredded dill


Input: 2 onions (12 ounces), peeled and sliced thin (2 1/2 cups)

2 onions ( 12 ounces ) , peeled and sliced thin ( 2$1/2 cups )

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

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


Input: 3 cucumbers (about 2 1/2 pounds), peeled, seeded and sliced thin (about 5 1/2 cups)

3 cucumbers ( about 2$1/2 pounds ) , peeled , seeded and sliced thin ( about 5$1/2 cups )

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

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

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


Input: Freshly ground black pepper


Input: 1/8 teaspoon salt


Input: 2 whole wheat flour tortillas

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


Input: 1 tablespoon rice vinegar


Input: 1 small clove garlic


Input: 1 jalapeno


Input: 4 teaspoons dry sherry


Input: 2 teaspoons reduced-sodium soy sauce


Input: 2 tablespoons balsamic vinegar


Input: 8 ounces pork tenderloin


Input: 10 ounces brussels sprouts, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 tablespoon corn or canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound tiny new potatoes, scrubbed, not peeled

1 pound tiny new potatoes , scrubbed , not peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 2 teaspoons Worcestershire sauce


Input: 3 tablespoons regular or reduced-fat mayonnaise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 1-inch piece fresh ginger, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, minced


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1 pound cooked shrimp, 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: 8-ounce can water chestnuts, finely chopped

8-ounce can water chestnuts , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter


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: 2 tablespoons maple syrup (or to taste)

2 tablespoons maple syrup ( or to taste )

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: 4 pounds fresh spinach, stalks removed

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: 4 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 3 acorn squash, cut in half and seeded

B-QTY B-NAME I-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: 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 to 2 tablespoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grated orange peel, blanched

2 tablespoons grated orange peel , blanched

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 fresh sage leaves, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons sugar


Input: 1/2 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)

2 tablespoons fresh rosemary leaves ( or 1 tablespoon dried )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: 8 medium beets


Input: 3 tablespoons unsalted butter


Input: 4 turnips, peeled and cut into wedges

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 pound boiling potatoes, peeled and cut into wedges

1 pound boiling potatoes , peeled and cut into wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 parsnips, peeled and cut into chunks

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: 6 carrots, peeled and sliced in 1 1/2-inch pieces

6 carrots , peeled and sliced in 1$1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups water


Input: 4 garlic cloves, peeled


Input: 3 scallions


Input: 1/4 cup corn, vegetable or peanut oil

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: 1/4 pound ground pork


Input: 4 peeled, chopped fresh water chestnuts

4 peeled , chopped fresh water chestnuts

B-QTY B-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: 1/2 teaspoon salt


Input: 2 eggs, beaten


Input: 1 tablespoon cornstarch


Input: 1/2 cup soy sauce


Input: 1/2 cup extra-virgin olive oil


Input: 10 small onions (white or Cippollini), peeled

10 small onions ( white or Cippollini ) , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 8 cloves garlic, in their skins

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole live lobsters, about 1 pound each

2 whole live lobsters , 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: 4 tablespoons fermented black beans


Input: Whole sea bass, about 2 pounds

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2-inch piece fresh ginger root, peeled and julienned

2-inch piece fresh ginger root , peeled and julienned

B-COMMENT 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 NoPAREN NoPAREN NoPAREN NoPAREN


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

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: 4 scallions


Input: 5 pickled shallots


Input: Salt


Input: 1/4 cup soy sauce


Input: 4 medium-size firm red tomatoes, quartered

4 medium-size firm red tomatoes , quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, peeled


Input: Salt


Input: 3 large green peppers, cored and seeded, cut into eighths

3 large green peppers , cored and seeded , cut into eighths

B-QTY B-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

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


Input: 2 cups water


Input: 9 tablespoons peanut oil, approximately

9 tablespoons peanut oil , approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fermented black beans


Input: 2 tablespoons sugar


Input: 4 tablespoons soy sauce


Input: 3 tablespoons cornstarch


Input: 2 pounds lean flank steak


Input: Salt to taste


Input: 1 egg


Input: 1/2 to 1 teaspoon Accent, or monosodium glutamate (optional)

1/2 to 1 teaspoon Accent , or monosodium glutamate ( optional )

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

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

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


Input: 3 garlic cloves, peeled


Input: 6 cups water


Input: 1 large lean pork chop (about 3 ounces) or meaty soup bone

1 large lean pork chop ( about 3 ounces ) or meaty soup bone

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

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

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


Input: Sea salt and freshly ground pepper to taste

B-NAME I-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: 3 medium-size bunches watercress


Input: 2 tablespoons fresh rosemary


Input: 1/2 cup extra-virgin olive oil


Input: 1 1/2 pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes

1$1/2 pounds winter squash , such as Hubbard or butternut , peeled and cut into 1-inch cubes

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 I-COMMENT I-COMMENT I-COMMENT

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes

1 pound of yellow-flesh potatoes , peeled and cut into 1-inch cubes

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

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

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


Input: 1/4 cup diced Canadian bacon


Input: 1/4 cup half-and-half


Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 1/2 cups grated Gruyere cheese


Input: 1 tablespoon minced fresh sage leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon hot paprika


Input: 1/4 teaspoon chili powder


Input: 1 small onion, peeled and minced

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

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Input: 2 teaspoons salt


Input: Olive oil spray


Input: 4 medium baking potatoes, peeled and thinly sliced crosswise

4 medium baking potatoes , peeled and thinly sliced crosswise

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

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Input: 3 shallots, peeled and minced

B-QTY B-NAME O B-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: 1/2 cup apple cider


Input: 2 teaspoons chopped Italian parsley


Input: 1/2 cup unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 medium baking potatoes, thinly sliced

8 medium baking potatoes , thinly sliced

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

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Input: 1/2 teaspoon dry mustard


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

1$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 1/2 tablespoons chopped fresh thyme


Input: 2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 3 small parsnips, peeled and thinly sliced crosswise

3 small parsnips , peeled and thinly sliced crosswise

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

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Input: 3 medium baking potatoes, peeled and thinly sliced crosswise

3 medium baking potatoes , peeled and thinly sliced crosswise

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

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Input: 1 teaspoon salt


Input: 2 teaspoons chopped fresh rosemary


Input: 1 medium onion, peeled and diced

B-QTY B-COMMENT B-NAME O B-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 small onion, peeled and diced

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

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

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

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Input: 2 teaspoons rosemary oil


Input: 8 large red potatoes, cut into 1/2-inch cubes

8 large red potatoes , cut into 1/2-inch cubes

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

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Input: 1 medium onion, peeled, halved lengthwise and thinly sliced

1 medium onion , peeled , halved lengthwise and thinly sliced

B-QTY 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: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 6 cups coarsely chopped spinach


Input: 2 teaspoons curry powder


Input: 3/4 cup plain lowfat yogurt


Input: 2 teaspoons olive oil


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon coarsely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup red wine


Input: 1/4 cup beef broth, homemade or low-sodium canned

1/4 cup beef broth , homemade or low-sodium canned

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

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Input: 4 thin slices smoked salmon


Input: 1 recipe scallion-yogurt-cheese stuffing


Input: 2 teaspoons olive oil


Input: 4 medium portobello mushrooms, stemmed and cut into 1/2-inch dice

4 medium portobello mushrooms , stemmed and cut into 1/2-inch dice

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

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Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

B-QTY B-COMMENT B-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: Smoked Salmon and Scallion Stuffing, optional (see recipe) OR

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

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Input: 1 1/2 cups plain lowfat yogurt


Input: 8 scallions,finely chopped


Input: 1 teaspoon salt


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: Scallion and Yogurt-Cheese Stuffing, optional (see recipe) OR

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

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Input: 4 6-ounce baking potatoes


Input: 1 teaspoon olive oil


Input: 3/4 cup walnut pieces (3 ounces)

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

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Input: 3/4 cup blanched whole almonds (4 1/2 ounces)

3/4 cup blanched whole almonds ( 4$1/2 ounces )

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

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Input: 2 tablespoons honey


Input: Pinch ground cinnamon


Input: 1/2 pound pitted dried dates


Input: 1 tablespoon fresh lemon juice


Input: 2 large tart apples, peeled and cored

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

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Input: 3/4 cups matzoh meal


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 1 tablespoon dried rosemary, crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 4 teaspoons coarse-grain mustard


Input: 2 teaspoons kosher salt


Input: 2 racks of lamb, fat removed above the eye

2 racks of lamb , fat removed above the eye

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

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Input: 8 cups water


Input: 1/2 cup loosely packed dill sprigs, chopped

1/2 cup loosely packed dill sprigs , chopped

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

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Input: Stems from 1 bunch parsley (about 1 ounce)

Stems from 1 bunch parsley ( about 1 ounce )

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

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Input: 1 clove garlic, smashed and peeled

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

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Input: 1/2 small parsnip, peeled and cut in chunks

1/2 small parsnip , peeled and cut in chunks

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

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Input: 1 leek, trimmed, washed and cut in chunks

1 leek , trimmed , washed and cut in chunks

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: 1 rib celery, cut in chunks

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

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Input: 1 small turnip, peeled and cut in chunks

1 small turnip , peeled and cut in chunks

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

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Input: 2 small carrots, peeled and cut in chunks

2 small carrots , peeled and cut in chunks

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

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Input: 1 small onion, peeled and cut in chunks

1 small onion , peeled and cut in chunks

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

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Input: 4 pounds chicken bones, cut in 2-inch pieces

4 pounds chicken bones , cut in 2-inch pieces

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

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Input: Red and white horseradish


Input: 1/2 to 1 teaspoon unflavored gelatin, as needed

1/2 to 1 teaspoon unflavored gelatin , as needed

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

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Input: 1/2 teaspoon kosher salt


Input: Pinch freshly ground black pepper


Input: 1/4 pound white fish fillets, skinned

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

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Input: 1/4 pound carp fillets, skinned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons cold water


Input: 6 tablespoons matzoh meal


Input: 2 large eggs


Input: 1 medium-size onion, peeled and quartered

1 medium-size onion , peeled and quartered

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

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Input: 1/4 pound pike fillets, skinned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 4 cups water


Input: 1 1/2 tablespoons kosher salt


Input: 3 medium-size carrots, trimmed, peeled and sliced crosswise 1/8-inch thick

3 medium-size carrots , trimmed , peeled and sliced crosswise 1/8-inch thick

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

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Input: 1/2 rib of celery, peeled and quartered

1/2 rib of celery , peeled and quartered

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

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Input: 1 medium-size onion, peeled and quartered

1 medium-size onion , peeled and quartered

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

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Input: 1 medium-size carrot, trimmed, peeled and quartered

1 medium-size carrot , trimmed , peeled and quartered

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

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Input: 3 pounds fish heads, skin and bones, rinsed, well and gills removed, cut in small pieces

3 pounds fish heads , skin and bones , rinsed , well and gills removed , cut in small pieces

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

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Input: 1 teaspoon olive oil or other vegetable oil

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

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Input: 1/2 cup filling, grated cheese, for example; asparagus or any other vegetable; ham and cheese, or flaked salmon, cottage cheese and scallions (optional)

1/2 cup filling , grated cheese , for example; asparagus or any other vegetable; ham and cheese , or flaked salmon , cottage cheese and scallions ( optional )

B-QTY B-UNIT B-NAME O O O O O O O O O O O O O O O O O O O O O O O O O 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 LX LX LX LX

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


Input: Freshly ground pepper to taste

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


Input: 1/8 teaspoon sea salt


Input: 2 tablespoons water, soda water or white wine

2 tablespoons water , soda water or white wine

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

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Input: 2 tablespoons orange juice


Input: 2 large eggs


Input: 1 pound ground pork


Input: 2 tablespoons honey


Input: 1/2 teaspoon parsley flakes


Input: 1/2 onion, chopped very fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds ground beef


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon garlic powder


Input: 2 slices bread, finely crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup milk


Input: 2 eggs


Input: Chopped fresh parsley leaves for garnish, optional

Chopped fresh parsley leaves for garnish , optional

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

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Input: 3 cups chicken stock, preferably homemade, warmed

3 cups chicken stock , preferably homemade , warmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 tablespoons peanut oil


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 2 tablespoons chopped fresh coriander leaves

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

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Input: 2 tablespoons butter or extra virgin olive oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound ground meat: beef, pork, chicken or turkey

1/2 pound ground meat: beef , pork , chicken or turkey

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups pearl barley


Input: Salt and pepper to taste

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


Input: 10 leaves fresh sage, or 1 teaspoon dried

10 leaves fresh sage , or 1 teaspoon dried

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: Large pinch saffron, optional


Input: 1 pound okra


Input: 1/2 teaspoon ground chilies (or to taste)

1/2 teaspoon ground chilies ( or to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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 onion, chopped


Input: 1 clove garlic, minced


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 2 tablespoons peanut oil


Input: 1 tablespoon turmeric


Input: 4 cups water


Input: 1 1/2 pounds shrimp


Input: 2 teaspoons chopped flat-leaf parsley


Input: 1 1/2 pounds okra


Input: Lemon juice to taste


Input: 3 large tomatoes, peeled, seeded and chopped

3 large tomatoes , peeled , seeded and chopped

B-QTY B-COMMENT B-NAME O I-COMMENT 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 fresh oregano (or 1 teaspoon dried)

2 teaspoons fresh oregano ( or 1 teaspoon dried )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: 1/4 teaspoon ground cinnamon


Input: 3 tablespoons olive oil


Input: 1 onion, chopped


Input: 1 clove garlic, minced


Input: 1 tablespoon olive oil


Input: 2 slices crusty country bread


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 1/4 cup balsamic vinegar


Input: 1 cup extra-virgin olive oil


Input: 3 cloves garlic, chopped


Input: Leaves from 2 sprigs rosemary, chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup long-grain rice


Input: 10 ounces skinless, boneless chicken breast

10 ounces skinless , boneless chicken breast

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

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Input: 1 pound asparagus


Input: 6 ounces portobello mushrooms


Input: 12 medium Greek, Italian or French black olives

12 medium Greek , Italian or French black olives

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion to yield 1/4 cup finely chopped

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: 1 large clove garlic


Input: 1 sprig fresh oregano to yield 1 tablespoon chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 rack (8 ribs) New Zealand baby lamb, trimmed of excess fat and Frenched by your butcher

1 rack ( 8 ribs ) New Zealand baby lamb , trimmed of excess fat and Frenched by your butcher

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

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Input: 1 cup finely grated Parmesan cheese

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Input: Vegetable oil for greasing pan

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Input: 1 cup panko bread crumbs


Input: 4 tablespoons finely chopped basil


Input: 4 tablespoons chopped cilantro, plus cilantro for garnish

4 tablespoons chopped cilantro , plus cilantro for garnish

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Input: 1 1/2 pounds fresh linguine or fettuccine, cooked, drained and cooled

1$1/2 pounds fresh linguine or fettuccine , cooked , drained and cooled

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Input: 1 pound elbow macaroni


Input: 4 cups heavy cream


Input: 1 1/2 pounds shredded mild yellow Cheddar cheese

1$1/2 pounds shredded mild yellow Cheddar cheese

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Input: 1/4 pound shredded American cheese


Input: 4 large slightly ripe mangos, cubed

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Input: 1 1/2 cups finely chopped red onion

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Input: 1/2 to 1 teaspoon hot pepper flakes

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Input: 1/2 teaspoon plus 2 tablespoons fish sauce (nam pla or nuoc mam)

1/2 teaspoon plus 2 tablespoons fish sauce ( nam pla or nuoc mam )

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Input: 4 large cloves garlic


Input: 7 or 8 tablespoons lime juice, about 3 limes

7 or 8 tablespoons lime juice , about 3 limes

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Input: 3 tablespoons plus 1 teaspoon finely minced lemon grass

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Input: 1 1/2 pounds boneless leg of lamb

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Input: 20 cups romaine lettuce torn into bite-size pieces (2 or 3 heads)

20 cups romaine lettuce torn into bite-size pieces ( 2 or 3 heads )

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Input: Freshly ground black pepper


Input: Few shakes salt


Input: 2 teaspoons minced parsley


Input: 2 flat anchovy fillets, drained, dried and minced

2 flat anchovy fillets , drained , dried and minced

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Input: 6 drops Worcestershire sauce


Input: 2 teaspoons lemon juice


Input: 2 cups chopped onion


Input: 3 tablespoons plus 2 teaspoons olive oil

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Input: 1 teaspoon curry powder


Input: 2 cups long-grain rice


Input: 4 cups no-salt-added chicken stock


Input: 1/4 teaspoon saffron or turmeric


Input: 1 cup dry white wine


Input: 1/2 pound seafood sausage


Input: 1 pound large scallops


Input: 4 tablespoons white-wine vinegar


Input: 6 tablespoons lemon juice


Input: Salt and freshly ground black pepper

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Input: 1 1/2 tablespoons chopped fresh rosemary

1$1/2 tablespoons chopped fresh rosemary


Input: 1/4 cup chopped parsley


Input: 1 pound shelled cooked shrimp, cut in half

1 pound shelled cooked shrimp , cut in half

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Input: 1 1/2 pounds yellow, orange, purple, red and green peppers, finely chopped

1$1/2 pounds yellow , orange , purple , red and green peppers , finely chopped

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Input: 1 large or 2 small bunches arugula, trimmed, washed and dried

1 large or 2 small bunches arugula , trimmed , washed and dried

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Input: Olive-oil-flavored nonstick spray


Input: 3 to 4 slices sourdough bread, cut 1/2 inch thick

3 to 4 slices sourdough bread , cut 1/2 inch thick

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Input: 3 or 4 large cloves garlic

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Input: 8 tablespoons finely grated Parmigiano Reggiano

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Input: 1 cup low-fat buttermilk


Input: 1 teaspoon Dijon mustard


Input: 1 pimento, cut in strips

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Input: Garlic sauce


Input: 3 cloves garlic, crushed


Input: 1/2 cup extra-virgin olive oil


Input: 2 cups short-grain rice


Input: 3 to 4 cups fish broth or clam juice

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Input: 1/4 to 1/2 cup dry red wine

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Input: 1/2 pod chili pepper, seeds removed, crumbled

1/2 pod chili pepper , seeds removed , crumbled

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Input: Large pinch saffron


Input: 1 tablespoon minced parsley


Input: Coarse salt and freshly ground pepper to taste

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Input: 2 cloves garlic, minced


Input: 1 tomato, chopped


Input: 1 large onion, chopped

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Input: 1 pimento, chopped


Input: 4 tablespoons olive oil