Input: 14 ounces whole red and yellow bell peppers or 12 ounces julienned, ready-cut peppers (3 cups)

14 ounces whole red and yellow bell peppers or 12 ounces julienned , ready-cut peppers ( 3 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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: 1 medium green pepper, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound extra-lean ground beef


Input: 2 tablespoons chopped cilantro


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1 cup no-salt-added canned black beans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 6 flat anchovies, drained and cut in small pieces (optional)

6 flat anchovies , drained and cut in small pieces ( optional )

B-QTY 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

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


Input: 1/2 cup freshly grated imported Italian Parmesan cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces whole onion or 7 ounces julienned, ready-cut onion (1 2/3 cups)

8 ounces whole onion or 7 ounces julienned , ready-cut onion ( 1$2/3 cups )

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

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

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


Input: 2 tablespoons commercial mayonnaise or liquid egg product (see note) (optional)

2 tablespoons commercial mayonnaise or liquid egg product ( see note ) ( optional )

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

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

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


Input: 2 teaspoons olive oil


Input: 1/3 cup fresh lemon juice


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 medium-size heads romaine lettuce


Input: 1 teaspoon Worcestershire sauce


Input: 3 large cloves garlic, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup extra-virgin olive oil


Input: 3 thick slices stale white bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup yogurt or sour cream (optional)

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 YesPAREN YesPAREN YesPAREN


Input: 3/4 cup diced ( 1/2 inch) dried fruits (raisins, apricots, figs, cherries)

3/4 cup diced ( 1/2 inch ) dried fruits ( raisins , apricots , figs , cherries )

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

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

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


Input: 3/4 cup long-grain white rice


Input: 5 1/2 cups whole, low-fat or skim milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 2 teaspoons vanilla extract


Input: 1 cup chopped onion


Input: 6 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)

6 cloves garlic , peeled , crushed and chopped fine ( 1 tablespoon )

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 I-NAME

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

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


Input: 1 pound sweet Italian sausage


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon powdered allspice


Input: 1/3 cup chopped parsley


Input: 1 tablespoon olive oil


Input: 2 1/2 cups no-salt-added chicken stock (preferably homemade)

2$1/2 cups no-salt-added chicken stock ( preferably homemade )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups fresh bread crumbs, made from processing 4 to 5 slices of bread (preferably rye) in a food processor

2 cups fresh bread crumbs , made from processing 4 to 5 slices of bread ( preferably rye ) in a food processor

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 I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-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 LX

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

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


Input: 8 cups water


Input: 2 tablespoons corn or peanut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 egg yolks (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 head Savoy cabbage (about 1 1/2 pounds)

1 head Savoy cabbage ( about 1$1/2 pounds )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 ounces French-style bread, preferably left over, cut into 1/4-inch slices

10 ounces French-style bread , preferably left over , cut into 1/4-inch slices

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

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

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


Input: 12 cups water


Input: 1 teaspoon salt


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds onions, peeled and sliced thin (8 cups)

2 pounds onions , peeled and sliced thin ( 8 cups )

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

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

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


Input: 10 to 12 cloves garlic, peeled, crushed and chopped fine (2 tablespoons)

10 to 12 cloves garlic , peeled , crushed and chopped fine ( 2 tablespoons )

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 tablespoon fresh lemon juice


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 tablespoon minced fresh chives


Input: 6 tablespoons chicken, goose or duck fat, or 4 tablespoons peanut oil and 2 tablespoons unsalted butter

6 tablespoons chicken , goose or duck fat , or 4 tablespoons peanut oil and 2 tablespoons unsalted butter

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT O I-COMMENT O B-COMMENT O I-COMMENT B-UNIT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-UNIT 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: 2 medium zucchinis, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium boiling potato, peeled and diced

1 medium boiling potato , peeled and diced

B-QTY B-COMMENT I-COMMENT B-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 cups low-fat milk


Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped leeks (white part only)

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: 1/3 cup plain fat-free yogurt


Input: 3 tablespoons very finely minced fresh coriander leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon grated fresh ginger


Input: 1 1/2 cups low-fat milk


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 tablespoon curry powder


Input: 2 small cloves garlic, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, sliced

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


Input: 2 tablespoons canola oil


Input: Thyme sprigs for garnish


Input: 1 head cauliflower


Input: 1/2 cup sliced mushrooms


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 1/2 cups low-fat milk


Input: 1 medium eggplant, about 1 pound, peeled and cubed

1 medium eggplant , about 1 pound , peeled and cubed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fresh or dried thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 2 cups chopped fresh mushrooms


Input: 1 cup sliced onion


Input: 2 tablespoons olive oil


Input: 1/4 teaspoon freshly ground pepper


Input: 3 scallions, sliced into thin rounds, including some green

3 scallions , sliced into thin rounds , including some green

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red wine vinegar


Input: 1 teaspoon Worcestershire sauce


Input: 1/2 cup sour cream


Input: 1 teaspoon minced garlic


Input: 2 teaspoons curry powder


Input: 1 teaspoon ground cumin


Input: 1 10-ounce box frozen peas, thawed

B-COMMENT I-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: 1/2 cup mayonnaise


Input: 2 teaspoons salt


Input: 3 pounds new potatoes, unpeeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 to 1/2 cup sour cream, yogurt or heavy cream

1/3 to 1/2 cup sour cream , yogurt or heavy cream

O O B-RANGE_END B-UNIT B-NAME I-NAME O B-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: 1/4 teaspoon paprika


Input: 1/2 cup cold water


Input: 2 tablespoons butter


Input: 2 tablespoons flour


Input: 3 hard-cooked eggs, 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: capers, pickles, olives, cucumbers

B-NAME I-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: Salt, freshly ground pepper and cayenne pepper to taste

Salt , freshly ground pepper and cayenne pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1 tablespoon sugar


Input: 1/4 cup cider vinegar


Input: 1/2 to 1 teaspoon dry mustard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg


Input: 1/2 to 1 cup celery, chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, trimmed and cut in thin rounds, including some green

1 bunch scallions , trimmed and cut in thin rounds , including some green

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

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 teaspoon sugar


Input: 1/2 teaspoon salt


Input: 1/8 teaspoon paprika


Input: 1/4 teaspoon dry mustard


Input: 2 pounds boiling potatoes, scrubbed but not peeled

2 pounds boiling potatoes , scrubbed but not peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chicken, beef or vegetable broth

1/2 cup chicken , beef or vegetable broth

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: 1/2 cup minced celery, including some leaves

1/2 cup minced celery , including some leaves

B-QTY B-UNIT B-COMMENT B-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: Dash of red pepper flakes


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 pounds boiling potatoes or new potatoes, scrubbed and unpeeled

2 pounds boiling potatoes or new potatoes , scrubbed and unpeeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups minced celery


Input: 1 cup scallions, cut in thin slices, including some of the green

1 cup scallions , cut in thin slices , including some of the green

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

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

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


Input: 3 hard-cooked eggs, 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: 1/2 cup mayonnaise


Input: 1 heaping tablespoon prepared mustard


Input: 1/2 cup sweet pickles, diced with some juice from the jar

1/2 cup sweet pickles , diced with some juice from the jar

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

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

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


Input: Salt and freshly ground black pepper and cayenne pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons chopped fresh herbs, like parsley and chives

1 to 2 tablespoons chopped fresh herbs , like parsley and chives

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

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

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


Input: 1/2 cup cider vinegar


Input: 1 bunch scallions, trimmed and cut into thin slices, including some of the green

1 bunch scallions , trimmed and cut into thin slices , including some of the green

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

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

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


Input: 4 strips bacon


Input: 2 pounds boiling potatoes, scrubbed but not peeled

2 pounds boiling potatoes , scrubbed but not peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Paprika to taste


Input: 1/4 cup chopped fresh Italian parsley or chervil

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped fresh chives


Input: 1 tablespoon herbes de Provence or 1/2 teaspoon each dried thyme, savory, basil and marjoram

1 tablespoon herbes de Provence or 1/2 teaspoon each dried thyme , savory , basil and marjoram

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

NoCAP NoCAP NoCAP NoCAP YesCAP 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 cloves garlic, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 2 pounds mussels, scrubbed, beards removed

2 pounds mussels , scrubbed , beards removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra-virgin olive oil


Input: 4 hard-cooked eggs, peeled and cut into small chunks

4 hard-cooked eggs , peeled and cut into small chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 small new or purple potatoes, scrubbed but not peeled

12 small new or purple potatoes , scrubbed but not peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green pepper, seeded and diced (optional)

1 green pepper , seeded and diced ( optional )

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup sliced celery, cut on the diagonal

1 cup sliced celery , cut on the diagonal

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, trimmed and sliced into thin rounds, including most of the green

1 bunch scallions , trimmed and sliced into thin rounds , including most of the green

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

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Input: 1 teaspoon finely grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 to 1 cup mayonnaise


Input: Freshly ground pepper to taste

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


Input: 1 1/2 tablespoons lemon juice


Input: Fine sea salt


Input: 2 hard-cooked eggs, chopped

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


Input: 1/2 cup mayonnaise


Input: 1 tablespoon prepared mustard


Input: 1 teaspoon celery salt or to taste

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

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Input: olives, green pepper rings and grilled red peppers

olives , green pepper rings and grilled red peppers

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

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Input: 6 sweet potatoes, scrubbed but not peeled

6 sweet potatoes , scrubbed but not peeled

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

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Input: 1 teaspoon salt


Input: 1/4 teaspoon dry mustard


Input: 1/4 teaspoon paprika


Input: 1 small onion, grated or minced

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

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Input: 1/2 cup diced celery


Input: 5 tablespoons vegetable oil


Input: 2 tablespoons apple cider vinegar


Input: 2 cups flour


Input: 1/2 teaspoon salt


Input: 1 teaspoon baking soda


Input: 1 teaspoon baking powder


Input: 12 ounces chocolate chips


Input: 1 4-ounce milk chocolate bar


Input: 1 1/2 cups chopped nuts


Input: 2 pounds boiling potatoes, scrubbed but not peeled

2 pounds boiling potatoes , scrubbed but not peeled

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

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Input: 2 1/2 cups oatmeal


Input: 1 teaspoon vanilla


Input: 1 egg


Input: 2 teaspoons vanilla extract


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1 3/4 cups flour


Input: 1 1/2 teaspoons instant espresso powder, slightly crushed

1$1/2 teaspoons instant espresso powder , slightly crushed

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

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Input: 8 ounces semisweet chocolate chips


Input: 1 cup butter


Input: 1 cup dark brown sugar, packed

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Input: 1 cup granulated sugar


Input: 2 eggs


Input: 3 tablespoons granulated sugar


Input: 1/8 teaspoon salt


Input: 1 or 2 sprigs oregano to yield 2 teaspoons chopped

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

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Input: Fresh thyme sprigs, enough to yield 1 teaspoon thyme leaves

Fresh thyme sprigs , enough to yield 1 teaspoon thyme leaves

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

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Input: 1 cup brown sugar


Input: 2 slices crusty country bread


Input: 1/2 cup unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons feta cheese


Input: 1 or 2 sprigs parsley to yield 2 tablespoons chopped

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

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Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces short pasta like fusilli or penne (fresh, if possible)

8 ounces short pasta like fusilli or penne ( fresh , if possible )

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

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


Input: 8 oil-cured olives like Moroccan or Italian

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

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Input: 2 tablespoons balsamic vinegar


Input: 1 tablespoon tomato paste


Input: 2 medium-large ripe tomatoes


Input: 2 large cloves garlic


Input: 1/4 cup basil leaves


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

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Input: Nonstick pan spray


Input: 1 1/2 pounds eggplant


Input: 8 ounces whole onion or 7 ounces chopped, cut onion (1 1/2 cups)

8 ounces whole onion or 7 ounces chopped , cut onion ( 1$1/2 cups )

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

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Input: 2 teaspoons olive oil


Input: 1 1/2 bunches watercress, stems trimmed to 1 inch from beginning of leaves, to yield about 2 packed cups leaves

1$1/2 bunches watercress , stems trimmed to 1 inch from beginning of leaves , to yield about 2 packed cups leaves

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

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Input: 3 cups chicken broth, or more if desired

3 cups chicken broth , or more if desired

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 excellent olive oil, plus additional for garnish

1$1/2 tablespoons excellent olive oil , plus additional for garnish

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

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Input: 2 scallions, thinly sliced


Input: 1 medium potato, peeled and cut into 1/4-inch dice

1 medium potato , peeled and cut into 1/4-inch dice

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

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Input: 1/2 teaspoon salt


Input: 1 teaspoon fresh ground pepper


Input: 1 tablespoon grated lemon rind


Input: 2 tablespoons minced scallion


Input: 1 tablespoon minced mint leaves


Input: 1/4 cup bread crumbs


Input: 3/4 cup flour


Input: 1 1/2 teaspoons baking powder


Input: 1/2 cup low-fat milk


Input: 1 teaspoon unsalted butter, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound sugar snap peas


Input: 1/2 cup minced parsley


Input: 1 1/3 cups pureed, cooked artichoke hearts

1$1/3 cups pureed , cooked artichoke hearts

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

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Input: 2 egg whites, separated

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


Input: 1 teaspoon fresh ground pepper


Input: 1 tablespoon fresh thyme leaves


Input: 1/2 teaspoon salt


Input: 1/4 inch cinnamon stick


Input: 1 cup white wine


Input: 1 quart chicken broth (homemade or low-sodium canned)

1 quart chicken broth ( homemade or low-sodium canned )

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

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Input: 1/2 teaspoon salt


Input: 1 teaspoon fresh ground pepper


Input: 8 small carrots, peeled, sliced paper thin

8 small carrots , peeled , sliced paper thin

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

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Input: 1/2 cup coriander leaves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced chives


Input: 1 whole chicken, about 3 3/4 to 4 pounds

1 whole chicken , about 3$3/4 to 4 pounds

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

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Input: 2 quarts chicken broth (homemade or low-sodium canned)

2 quarts chicken broth ( homemade or low-sodium canned )

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

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Input: 4 small leeks, rinsed, trimmed, split lengthwise, white parts only

4 small leeks , rinsed , trimmed , split lengthwise , white parts only

B-QTY B-COMMENT B-NAME O I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT O 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: 8 small carrots, peeled, cut into 2-inch pieces, split lengthwise

8 small carrots , peeled , cut into 2-inch pieces , split lengthwise

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

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


Input: 2 tablespoon olive oil


Input: 1/2 teaspoon salt


Input: 1 teaspoon pepper


Input: 1 pound 1/4-inch wide fresh chinese egg noodles

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

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Input: 1 leek, rinsed, thinly sliced crosswise

1 leek , rinsed , thinly sliced crosswise

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

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Input: 1 medium carrot, peeled and diced

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

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Input: 1/2 celery stalk, rinsed and diced

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

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Input: 1 cup fresh coriander leaves


Input: 1 cup fresh mint leaves


Input: 1 lime, quartered


Input: 2 tablespoons olive oil


Input: 4 veal shanks, about 1 1/2 pounds each

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

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Input: 1 large leek, rinsed, thinly sliced

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

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Input: 6 cherry tomatoes


Input: 1 teaspoon fresh ginger


Input: 2 cloves garlic, peeled and smashed

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

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Input: 1 teaspoon fresh thyme


Input: 4 sprigs parsley


Input: 4 sprigs coriander


Input: 1 tablespoon coriander seeds, cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon dried chili pepper flakes

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

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Input: 1/2 cup basil leaves


Input: 1/2 cup mint leaves


Input: 1/2 teaspoon salt


Input: 1 cup coriander leaves


Input: 4 whole black peppercorns


Input: 1/4 teaspoon dried chili pepper


Input: 4 stems fresh mint leaves, minced

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

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Input: 6 stems fresh coriander, minced

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

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Input: 4 stalks lemon grass, thinly sliced, or 2 tablespoons grated ginger

4 stalks lemon grass , thinly sliced , or 2 tablespoons grated ginger

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

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


Input: 1 clove garlic


Input: 1 bay leaf


Input: 1 tablespoon coriander seed, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups steamed spinach


Input: 1/2 cup minced parsley


Input: 1 chicken, 3 1/2 to 4 pounds

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

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Input: 3 quarts chicken broth (homemade or low-sodium canned)

3 quarts chicken broth ( homemade or low-sodium canned )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 large pieces lime peel


Input: 1/2 pound fresh cranberry beans, hulled

1/2 pound fresh cranberry beans , hulled

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

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Input: 8 small carrots, peeled, cut into 2-inch pieces

8 small carrots , peeled , cut into 2-inch pieces

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

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Input: 2 pounds fava beans, peeled twice

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

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Input: 4 small leeks, rinsed, trimmed, split lengthwise, white parts only

4 small leeks , rinsed , trimmed , split lengthwise , white parts only

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

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

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


Input: 1 teaspoon fresh ground pepper


Input: 2 quarts chicken broth (homemade or low-sodium canned)

2 quarts chicken broth ( homemade or low-sodium canned )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 new potatoes, scrubbed, cut into quarters

8 new potatoes , scrubbed , cut into quarters

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1 tablespoon olive oil


Input: 3 cloves garlic, roasted, peeled, smashed into a paste

3 cloves garlic , roasted , peeled , smashed into a paste

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

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Input: 1 cup water


Input: 2 tablespoons sugar


Input: 1 large lemon, thinly sliced

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

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Input: 2 teaspoons salt


Input: 1/2 cup minced chives


Input: 1 cup low-fat milk


Input: 1 cup all-purpose flour


Input: 1/2 teaspoon salt


Input: 1 teaspoon fresh ground pepper


Input: 1/2 cup creme fraiche


Input: 1 tablespoon minced chives


Input: 2 tablespoons unsalted butter: 1 tablespoon melted, plus 1 tablespoon to grease tin

2 tablespoons unsalted butter: 1 tablespoon melted , plus 1 tablespoon to grease tin

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

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Input: 1 egg


Input: 1/2 cup low-fat yogurt


Input: 1/2 cup chardonnay


Input: 1 lemon


Input: 2 1/2 pounds king salmon fillet, skinned, pin bones removed

2$1/2 pounds king salmon fillet , skinned , pin bones removed

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

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Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 English cucumbers, peeled, halved lengthwise and sliced 1/4-inch thick

2 English cucumbers , peeled , halved lengthwise and sliced 1/4-inch thick

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

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


Input: 1 large shallot, peeled and sliced

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

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Input: 1 teaspoon minced garlic, or to taste

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: 1/4 cup chopped white onion


Input: Salt and pepper to taste

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


Input: Cayenne or minced jalapeo to taste, optional

Cayenne or minced jalapeo to taste , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-inch piece fresh ginger, peeled and minced

1 2-inch piece fresh ginger , peeled and minced

B-QTY B-COMMENT 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 NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1/4 cup chopped fresh cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lime juice, or to taste

1 tablespoon fresh lime juice , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium poblano or other mild green fresh chilies, optional, preferably roasted and skinned

2 medium poblano or other mild green fresh chilies , optional , preferably roasted and skinned

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

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


Input: 1/2 cup sugar


Input: Pinch of salt


Input: 1 1/4 ounce envelope unflavored gelatin


Input: 1 1/2 cups heavy cream


Input: 1 1/2 cups whole milk


Input: 2 cups husked, rinsed and chopped tomatillos (or use 1 1/2 cups tomatillos and 1/2 cup cored and chopped ripe or green tomatoes)

2 cups husked , rinsed and chopped tomatillos ( or use 1$1/2 cups tomatillos and 1/2 cup cored and chopped ripe or green tomatoes )

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

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


Input: 3 tablespoons fresh lemon juice


Input: 2 cups gently packed lemon balm leaves and small stems

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil or nonstick spray

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


Input: 2 cups arborio rice


Input: 1 cup dry white wine


Input: Finely grated zest of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound zucchini, cut into matchsticks

3/4 pound zucchini , cut into matchsticks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated shepherd's basket or pecorino cheese

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: 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: 25 basil leaves, shredded


Input: 1 tablespoon minced lemon balm leaves or 1 tablespoon lemon juice

B-QTY B-UNIT I-COMMENT B-NAME I-NAME I-NAME B-COMMENT B-QTY B-UNIT B-NAME 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 cups chicken or vegetable broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons butter or oil or a combination

B-QTY B-UNIT 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: 3 shoots spring garlic or 3 to 4 cloves garlic, minced

3 shoots spring garlic or 3 to 4 cloves garlic , minced

B-QTY O B-COMMENT B-NAME B-COMMENT B-QTY I-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 4 shoots spring shallots or 4 shallots, minced

4 shoots spring shallots or 4 shallots , minced

B-QTY I-COMMENT I-COMMENT B-NAME I-COMMENT B-QTY B-NAME 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 fava beans in their pods

B-QTY B-UNIT 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: Softly whipped heavy cream or crème fraîche, optional, for serving

Softly whipped heavy cream or crème fraîche , optional , for serving

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

YesCAP 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 whole allspice


Input: 1/4 cup sugar


Input: 1 pound prunes with pits, or 12 ounces pitted prunes

1 pound prunes with pits , or 12 ounces pitted prunes

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-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: 2 tablespoons triple sec


Input: 6 cloves


Input: 2 cinnamon sticks


Input: Red pepper flakes, optional


Input: 1 medium Kirby cucumber, peeled and diced

1 medium Kirby cucumber , peeled and diced

B-QTY B-COMMENT B-NAME I-NAME B-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 tablespoon chopped fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra-virgin olive oil, optional

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


Input: Salt


Input: 1 pound spaghetti


Input: 1 10-ounce package frozen peas

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


Input: 4 tablespoons butter


Input: 1/2 pound thinly sliced prosciutto di Parma, rolled up and cut in 1/4-inch-wide strips

1/2 pound thinly sliced prosciutto di Parma , rolled up and cut in 1/4-inch-wide strips

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

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

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


Input: 2/3 cup heavy cream


Input: Freshly ground black pepper


Input: 1/2 to 3/4 cup grated Parmesan cheese; more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dry red wine, preferably from Navarre

2 cups dry red wine , preferably from Navarre

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 YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3-inch strips orange peel


Input: 10 black peppercorns


Input: 1/3 cup raisins


Input: White pepper


Input: 2 1/2 cups low-sodium chicken broth, or as needed

2$1/2 cups low-sodium chicken broth , or as needed

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 tablespoon olive oil


Input: 2 tablespoons flour


Input: 2 cups plain whole-milk yogurt


Input: 2 large eggs


Input: 8 ounces baby arugula leaves, rinsed and thoroughly dried

8 ounces baby arugula leaves , rinsed and thoroughly dried

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: 3 tablespoons fresh goat cheese, optional

3 tablespoons fresh goat cheese , optional

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: 1 cup chopped onion


Input: Salt


Input: 1/2 cup pearl barley


Input: Freshly ground black pepper


Input: 1 cup diced red tomatoes


Input: 2 tablespoons sliced chives


Input: 2 tablespoons chopped basil or oregano leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons white wine vinegar


Input: 3 tablespoons extra-virgin olive oil


Input: Salt


Input: 1 1/2 cups fresh or frozen corn kernels

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil, for brushing


Input: Lime wedges, for garnish

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


Input: 1 cup pearl barley


Input: 4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry

4 pounds skinless chicken drumsticks and thighs , rinsed and patted dry

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

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

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


Input: 2 garlic cloves, peeled


Input: 1 inch-long piece gingerroot, peeled and sliced into coins

1 inch-long piece gingerroot , peeled and sliced into coins

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cardamom


Input: 1/8 teaspoon cayenne pepper


Input: 1 small onion, peeled and cut into chunks

1 small onion , peeled and cut into chunks

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt, to taste

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


Input: 1 7 1/2-pound butterflied leg of lamb, well trimmed

1 7$1/2-pound butterflied leg of lamb , well trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup mixed chopped fresh herbs, such as sage, thyme, basil and parsley

1/4 cup mixed chopped fresh herbs , such as sage , thyme , basil and parsley

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

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

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


Input: Grated zest and freshly squeezed juice of 1 orange

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 garlic cloves, minced


Input: 1 teaspoon kosher salt


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plain yogurt


Input: 1/4 cup fresh cilantro leaves


Input: 1 jalapeño, stemmed, and seeded if desired

1 jalapeño , stemmed , and seeded if desired

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: 1/2 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 teaspoon ground coriander


Input: 1 teaspoon kosher salt


Input: 1 tablespoon ground cumin


Input: 2 tablespoons freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 green bell peppers, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red bell peppers, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pints grape or cherry tomatoes, halved if large

2 pints grape or cherry tomatoes , halved if large

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken broth


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 bay leaf


Input: 1 bunch cilantro, leaves chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil as needed


Input: 2 cups milk


Input: Pinch salt


Input: 1/2 cup sugar


Input: 2 eggs


Input: 2 large, very thick slices eggy bread, like brioche or challah, preferably stale, cut in half, or 4 smaller slices

2 large , very thick slices eggy bread , like brioche or challah , preferably stale , cut in half , or 4 smaller slices

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cinnamon sugar


Input: Warmed maple syrup or honey, optional

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: 1 2-pound beef tenderloin, trimmed, rinsed and patted dry

1 2-pound beef tenderloin , trimmed , rinsed and patted dry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 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 tablespoon Dijon mustard


Input: 1 teaspoon dried oregano


Input: 1 teaspoon chipotle chili powder


Input: 1/2 teaspoon chili powder


Input: 1/2 teaspoon ground cumin


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 large garlic clove, passed through a garlic press

1 large garlic clove , passed through a garlic press

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Spanish onions, halved lengthwise and sliced

2 Spanish onions , halved lengthwise and sliced

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon smoked or hot paprika

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large red onions, halved lengthwise and sliced

2 large red onions , halved lengthwise and sliced

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt, to taste

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


Input: 1/4 teaspoon sweet paprika


Input: 1 8-inch baguette, sliced about 1/4 inch thick

1 8-inch baguette , sliced about 1/4 inch thick

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds spicy fresh (uncured) chorizo, pricked all over with a fork

2 pounds spicy fresh ( uncured ) chorizo , pricked all over with a fork

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

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

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


Input: 3 tablespoons sherry vinegar


Input: 3 tablespoons olive oil, more as needed for frying

3 tablespoons olive oil , more as needed for frying

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: 5 garlic cloves


Input: 1 pint fresh raspberries


Input: 2/3 cup sugar


Input: 2/3 cup part-skim ricotta cheese


Input: 1 1/2 cups heavy cream


Input: Salt and freshly ground pepper

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


Input: 3 medium-size ripe peaches


Input: Juice of one lemon


Input: 4 tablespoons extra-virgin olive oil


Input: 2 tablespoons sherry vinegar


Input: 1 teaspoon ground cumin


Input: 2 tablespoons finely chopped basil, plus sprigs for garnish

2 tablespoons finely chopped basil , plus sprigs for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 1 12-inch length of baguette, 2 1/2 to 3 inches diameter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 16-ounce cans black beans

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


Input: 1 sweet yellow pepper, cored, seeded and diced

1 sweet yellow pepper , cored , seeded and diced

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT O 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 sweet red pepper, cored, seeded and diced

1 sweet red pepper , cored , seeded and diced

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT O 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: 1/4 cup chopped red onion


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

1$1/2 tablespoons richly flavored extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic, chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe tomatoes, cored

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 1 ripe mango, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe Haas avocados, peeled and diced

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh coriander


Input: 1/4 cup chopped scallion


Input: 1 jalapeno pepper, cored, seeded and minced

1 jalapeno pepper , cored , seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of four limes


Input: 2 pounds flounder fillets


Input: Salt and freshly ground pepper

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


Input: 2 cups plain nonfat yogurt


Input: 3 large cucumbers, peeled, seeded and chopped coarse

3 large cucumbers , peeled , seeded and chopped coarse

B-QTY B-COMMENT B-NAME O I-COMMENT O 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: 1/4 cup chopped fresh dill, plus sprigs for garnish

1/4 cup chopped fresh dill , plus sprigs for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped onion


Input: 1 1/2 teaspoons lemon juice


Input: 3/4 cup blueberries


Input: 1/2 cup fine bulgur (see note)

B-QTY B-UNIT B-COMMENT B-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: 1 cup warm water


Input: 2 tablespoons dry white wine


Input: 1 1/2 teaspoons cornstarch


Input: 2 tablespoons creme de cassis


Input: 1 teaspoon unsalted butter


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe medium tomatoes


Input: Few shakes salt


Input: 2 tablespoons chopped basil leaves


Input: 1/2 teaspoon Dijon mustard


Input: 8 ounces skinless, boneless chicken breast

8 ounces skinless , boneless chicken breast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound asparagus


Input: 1 tablespoon capers


Input: 1 clove garlic


Input: 7 oil-cured black olives


Input: 1 1/2 tablespoons balsamic vinegar


Input: 1 1/2 teaspoons olive oil


Input: 1/2 cup long-grain rice


Input: 1/2 cup half and half


Input: 2 teaspoons matcha (powdered Japanese green tea)

2 teaspoons matcha ( powdered Japanese green tea )

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup whole milk


Input: 1/3 cup water


Input: 1/2 teaspoon mirin (Japanese rice wine)

1/2 teaspoon mirin ( Japanese rice wine )

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Input: 1/3 cup sugar


Input: 1/2 cup uncooked rice


Input: 1/2 cup light brown sugar


Input: 1/4 cup black tea leaves


Input: Peanut oil for deep frying

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Input: 2 2-inch cinnamon sticks


Input: 2 teaspoons dark soy sauce


Input: 6 star anise


Input: 2 teaspoons Sichuan peppercorns


Input: 2 tablespoons coarse salt


Input: 4 whole squabs


Input: 4 whole star anise


Input: 6 slices fresh ginger root, peeled

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Input: 1/4 cup rice wine


Input: 1/4 cup soy sauce


Input: 1/2 cup China black tea leaves tied in a square of cheesecloth

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Input: 3 1/2 quarts water


Input: 1 1/2 pounds fresh chicken livers


Input: Salt and freshly ground pepper to taste

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Input: 1/2 teaspoon hot red pepper flakes

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Input: 4 small plum tomatoes, about 1 pound, cut into 1/2-inch cubes

4 small plum tomatoes , about 1 pound , cut into 1/2-inch cubes

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Input: 2 tablespoons olive oil


Input: 1 tablespoon finely chopped garlic


Input: 2 tablespoons chopped fresh rosemary or 1 tablespoon dried

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Input: 1 pound tender fresh unblemished broccoli rabe

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Input: 2 tablespoons chopped parsley


Input: 2 tablespoons fresh lemon juice


Input: 4 garlic cloves, unpeeled


Input: 1/2 cup dry white wine


Input: 2 tablespoons butter


Input: 3 cloves garlic, minced


Input: 1 tablespoon chopped thyme


Input: 2 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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Input: 1/4 cup flour


Input: 2 ounces cabbage, shaved paper thin

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Input: 2 whole skinless, boneless chicken breasts, about 3/4 pound each

2 whole skinless , boneless chicken breasts , about 3/4 pound each

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Input: 1/4 pound fontina cheese, diced

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Input: 1/4 cup whole milk


Input: 2/3 cup heavy cream


Input: 1/2 cup Parmesan cheese


Input: 1 egg yolk


Input: 6 teaspoons extra virgin olive oil

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Input: 3/4 pound assorted mushrooms, cut into 1/4-inch slices

3/4 pound assorted mushrooms , cut into 1/4-inch slices

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Input: 2 shallots, minced


Input: Freshly ground black pepper


Input: 1 to 2 tablespoons cold butter

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Input: 2 tablespoons chopped chervil


Input: 1 teaspoon fine sea salt


Input: 1 cup Anson Mills coarse yellow or white grits

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Input: 32 large shrimp (about 2 pounds), peeled and deveined; leave the tails on

32 large shrimp ( about 2 pounds ) , peeled and deveined; leave the tails on

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Input: 2 tablespoons chopped chervil


Input: 6 tablespoons sweet butter


Input: 6 tablespoons sweet butter


Input: 32 large shrimp (about 2 pounds), peeled and deveined; leave the tails on

32 large shrimp ( about 2 pounds ) , peeled and deveined; leave the tails on

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Input: 1 teaspoon fresh lemon juice


Input: 1 1/2 tablespoons vegetable oil


Input: Pinch each of ground cinnamon, ground clove, ground nutmeg, salt and cayenne pepper, plus additional salt and cayenne for the shrimp

Pinch each of ground cinnamon , ground clove , ground nutmeg , salt and cayenne pepper , plus additional salt and cayenne for the shrimp

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Input: 10 medium carrots, peeled (or use 2 cups carrot juice), plus 1 carrot, finely julienned, for garnish

10 medium carrots , peeled ( or use 2 cups carrot juice ) , plus 1 carrot , finely julienned , for garnish

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Input: 1 teaspoon flour


Input: 1 tablespoon sugar


Input: 3 tablespoons peanut oil


Input: 1 1/2 teaspoons cinnamon


Input: 1 3/4 cups diced fresh pineapple


Input: 1/2 pound ripe bananas


Input: 1 large green apple (Granny Smith or pippin), peeled, cored and chopped

1 large green apple ( Granny Smith or pippin ) , peeled , cored and chopped

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Input: 2 teaspoons salt


Input: 1/4 teaspoon ground allspice


Input: Pinch ground clove


Input: 1 tablespoon cider vinegar


Input: 1/2 pound Roma tomatoes


Input: 2 cloves garlic, roasted and peeled

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Input: 2 quarts water


Input: 2 ounces dried chipotle chilies, stemmed and seeded

2 ounces dried chipotle chilies , stemmed and seeded

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Input: 4 ounces dried ancho chilies, stemmed and seeded

4 ounces dried ancho chilies , stemmed and seeded

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Input: 4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded

4 ounces dried New Mexican or guajillo chilies ( or use twice the given amount of ancho chilies , below ) , stemmed and seeded

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Input: 2 ounces dried cascabel chilies, stemmed and seeded

2 ounces dried cascabel chilies , stemmed and seeded

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Input: 1 teaspoon white pepper


Input: 1 teaspoon granulated or powdered onion

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Input: 1 teaspoon granulated or powdered garlic

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Input: 1 teaspoon dried basil leaves


Input: 1/2 teaspoon ground black pepper


Input: 1/2 teaspoon dried thyme leaves


Input: 8 boneless, skinless chicken breast halves (about 3 ounces each) at room temperature

8 boneless , skinless chicken breast halves ( about 3 ounces each ) at room temperature

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Input: 1/2 teaspoon sweet paprika


Input: 1 tablespoon salt


Input: 4 tablespoons vegetable oil or olive oil

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Input: 1 medium onion, peeled and sliced

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Input: 2 pounds extra-firm or firm bean curd

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Input: 4 tablespoons soy sauce


Input: 2 tablespoons sesame oil


Input: 1/2 cup thinly sliced scallions


Input: 1 clove garlic, minced


Input: 1 tablespoon sugar


Input: 2 zucchini, cut in half lengthwise and sliced crosswise, 1/4 inch thick

2 zucchini , cut in half lengthwise and sliced crosswise , 1/4 inch thick

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Input: 1 tablespoon kosher salt


Input: Kosher salt and freshly ground black pepper to taste

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Input: 1 red or green bell pepper, cored and cut into 1-inch pieces

1 red or green bell pepper , cored and cut into 1-inch pieces

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Input: 3 cups cooked chickpeas or two 15 1/2-ounce cans, drained

3 cups cooked chickpeas or two 15$1/2-ounce cans , drained

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Input: 1 1/2 cups peeled, chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1 1/2 cups canned Italian-style plum tomatoes in puree

1$1/2 cups peeled , chopped fresh tomatoes mixed with 2 tablespoons tomato paste or 1$1/2 cups canned Italian-style plum tomatoes in puree

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Input: 1 teaspoon fennel seeds


Input: 1 teaspoon crushed red pepper flakes

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Input: 2 tablespoons ground coriander


Input: 1 cup chopped onions


Input: 1 tablespoon grated fresh ginger


Input: 1 medium zucchini, cut into 1-inch pieces

1 medium zucchini , cut into 1-inch pieces

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Input: 1 teaspoon cumin seeds


Input: 3 tablespoons vegetable oil


Input: 1/2 cup chopped fresh cilantro


Input: 1/2 cup peeled and finely chopped cucumber

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Input: 1/2 cup finely chopped red onion

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Input: 1 cup plain yogurt


Input: 4 tablespoons chopped cilantro (coriander)

4 tablespoons chopped cilantro ( coriander )

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Input: 4 teaspooons minced fresh garlic


Input: 2 tablespoons extra-virgin olive oil


Input: 4 tablespoons freshly squeezed lime juice

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Input: 4 teaspoons ground cumin


Input: Salt to taste


Input: Freshly ground black pepper to taste

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Input: 4 very ripe plantains, soft but not mushy (with blackened skins)

4 very ripe plantains , soft but not mushy ( with blackened skins )

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Input: Freshly ground black pepper to taste

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Input: 2 teaspoons ground cinnamon


Input: Salt to taste, optional

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Input: 2 cups sugar


Input: 9 eggs


Input: 3 large ripe papayas, sliced

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Input: 1/2 vanilla bean, split


Input: 1 tablespoon coarsely chopped fresh ginger

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Input: 1 quart whole milk


Input: 2 tablespoons water


Input: Juice from 1 medium-size lime

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Input: 2 cups finely diced red onion

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Input: 2 cups cooked black beans


Input: 3 or 4 small Scotch bonnet, jalapeno or Serrano peppers, seeded and minced

3 or 4 small Scotch bonnet , jalapeno or Serrano peppers , seeded and minced

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Input: 6 cups diced mango


Input: 16 lime wedges


Input: Grilled plantains (see recipe)

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Input: Mango and black-bean salsa (see recipe)

Mango and black-bean salsa ( see recipe )

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Input: Freshly ground black pepper to taste

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Input: 8 six-ounce swordfish steaks


Input: 1/2 cup annatto seeds or 1 tablespoon turmeric

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Input: 1 cup olive oil


Input: 1 teaspoon turmeric


Input: 1 teaspoon oregano


Input: 1/2 teaspoon cumin


Input: Salt and freshly ground pepper to taste

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Input: 2 tablespoons extra-virgin olive oil


Input: 4 tablespoons chopped cilantro (coriander)

4 tablespoons chopped cilantro ( coriander )

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Input: 2 tablespoons lime juice


Input: 1/8 to 1/4 teaspoon cayenne pepper

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Input: 6 cups chicken stock


Input: 4 medium-size chayotes, coarsely diced

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Input: 4 medium-size shallots, peeled and diced

4 medium-size shallots , peeled and diced

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Input: 4 8-ounce skinless, boneless chicken breasts

4 8-ounce skinless , boneless chicken breasts

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Input: 1 tablespoon olive oil


Input: 1/2 Scotch bonnet, jalapeno or Serrano pepper, seeded and minced

1/2 Scotch bonnet , jalapeno or Serrano pepper , seeded and minced

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Input: 24 thin slices French baguette, toasted

24 thin slices French baguette , toasted

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Input: 1 large ripe avocado, pitted and cut into chunks

1 large ripe avocado , pitted and cut into chunks

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Input: 2 limes


Input: Freshly ground black pepper and salt (optional) to taste

Freshly ground black pepper and salt ( optional ) to taste

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

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Input: 1/2 cup fresh bread crumbs


Input: 4 tablespoons mayonnaise


Input: Dash Worcestershire sauce


Input: 1 tablespoon chopped scallion


Input: 1 1/2 tablespoons grainy mustard


Input: 2 tablespoons minced Italian parsley


Input: 1 egg, beaten


Input: 1 pound fresh lump crab meat

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Input: 1 teaspoon light corn syrup


Input: 1/3 to 1/2 cup boiling water

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Input: 1 ounce bittersweet chocolate


Input: 1/2 teaspoon salt


Input: 4 cups confectioners' sugar


Input: 1/2 teaspoon baking powder


Input: 2 1/2 cups all-purpose flour


Input: 2 1/2 cups cake flour


Input: 1/4 teaspoon lemon extract


Input: 1/2 teaspoon vanilla extract


Input: 1 cup unsalted butter (2 sticks), at room temperature

1 cup unsalted butter ( 2 sticks ) , at room temperature

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Input: 4 large eggs


Input: 1 1/2 cups milk


Input: 1 3/4 cups granulated sugar


Input: 1/4 cup chopped parsley leaves, for garnish

1/4 cup chopped parsley leaves , for garnish

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Input: Salt and freshly ground black pepper

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Input: 1 plum tomato, diced

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Input: 2 scallions, chopped


Input: 2 16-ounce cans cannellini beans, drained, or 2 cups mixed baby potatoes, onions and carrots, steamed or sauteed until tender, optional

2 16-ounce cans cannellini beans , drained , or 2 cups mixed baby potatoes , onions and carrots , steamed or sauteed until tender , optional

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Input: 2 sprigs fresh rosemary


Input: 1 cup dry sherry


Input: 1 tablespoon cornstarch


Input: 2 bay leaves


Input: 1 1/2 cups tomato puree


Input: Confectioners' sugar


Input: 1/2 cup olive oil


Input: 4 large or 8 small lamb shanks

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Input: 1/4 teaspoon salt


Input: 1/4 cup fine dry bread crumbs, more for sprinkling

1/4 cup fine dry bread crumbs , more for sprinkling

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Input: 3/4 cup butter or margarine, melted

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Input: 4 cups veal, beef or chicken stock

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Input: 1 cup white wine


Input: 1/2 cup diced celery


Input: 1/2 cup diced carrots


Input: 1/2 cup diced onions


Input: 1 tablespoon chopped garlic


Input: 4 16-by-22-inch sheets phyllo


Input: 1/2 cup chopped pecans


Input: 1 tablespoon ground cinnamon


Input: 1 tablespoon Worcestershire sauce


Input: 1 tablespoon flour


Input: 1 tablespoon butter


Input: Kitchen Bouquet (optional)

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Input: About 1 1/2 cups sugar


Input: 4 large Granny Smith apples, peeled, cored and thinly sliced

4 large Granny Smith apples , peeled , cored and thinly sliced

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Input: 3/4 cup sugar


Input: 1/2 cup golden seedless raisins


Input: 2 cups dry red wine


Input: 2 cups homemade beef stock or canned beef broth

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Input: 3 stalks celery, coarsely chopped

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Input: 1 4- to 5-pound eye round of beef

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Input: 2 carrots, peeled and coarsely chopped

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Input: 1 onion, peeled and coarsely chopped

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Input: 2 large sprigs basil to yield 4 tablespoons chopped

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Input: 3 bay leaves


Input: 1/2 cup pickling spice


Input: 2 quarts apple cider vinegar


Input: 4 tablespoons balsamic vinegar


Input: 2 medium cloves garlic


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 4 tablespoons reduced-fat goat cheese (4 slices about 1/8 inch thick)

4 tablespoons reduced-fat goat cheese ( 4 slices about 1/8 inch thick )

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Input: 1 small bulb fennel to yield 1/2 cup finely chopped, reserving leftovers for future use

1 small bulb fennel to yield 1/2 cup finely chopped , reserving leftovers for future use

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Input: 1 teaspoon olive oil


Input: 12 ounces ripe tomato (if possible one red and one yellow)

12 ounces ripe tomato ( if possible one red and one yellow )

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Input: 1 large leek to yield 1/2 cup finely chopped

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Input: 1 pound red onion (about 1 very large)

1 pound red onion ( about 1 very large )

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Input: 1 cup red lentils


Input: Salt and freshly ground black pepper to taste

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Input: 3 hard-cooked eggs


Input: 2 tablespoons red wine vinegar