Input: 1 scant teaspoon salt, plus more to taste

1 scant teaspoon salt , plus more to taste

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

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Input: 3 eggs, beaten well


Input: 1 cup cider vinegar


Input: 1 cup sugar


Input: Homemade mayonnaise


Input: 1 cup Coleman's dry mustard


Input: Thinly sliced white or wheat bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 heaping tablespoons sugar


Input: 1 cucumber, sliced into rounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small white onion, peeled and sliced

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

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Input: 1/2 cup cider vinegar


Input: Pinch of cayenne


Input: 1/2 teaspoon sugar


Input: 2 egg yolks


Input: 2 tablespoons lemon juice


Input: 1 cup Wesson oil


Input: 1 teaspoon salt


Input: 1 teaspoon dry mustard


Input: 8 slices thick bacon, crisp

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ripe tomato, thinly sliced

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

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Input: 2 lettuce leaves, either iceberg, romaine or Boston (I love Boston best on this), rinsed and dried

2 lettuce leaves , either iceberg , romaine or Boston ( I love Boston best on this ) , rinsed and dried

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

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


Input: 2 to 4 thin slices breast of chicken, either roasted or poached, on the bone, for the occasion

2 to 4 thin slices breast of chicken , either roasted or poached , on the bone , for the occasion

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

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


Input: Salt and freshly ground pepper to taste

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

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Input: 2 cups arugula, washed


Input: 1/2 pound Kirby cucumbers, thinly sliced

1/2 pound Kirby cucumbers , thinly sliced

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

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Input: Homemade mayonnaise


Input: 2 scallions, thinly sliced


Input: 4 slices good white bread, either Pepperidge Farm or from a light homemade loaf

4 slices good white bread , either Pepperidge Farm or from a light homemade loaf

B-QTY B-UNIT B-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: 3/4 pound ripe field tomatoes, thickly sliced, then halved or quartered

3/4 pound ripe field tomatoes , thickly sliced , then halved or quartered

B-QTY B-UNIT 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 teaspoon ground cumin


Input: 1/4 teaspoon hot red pepper flakes

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

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Input: 8 ounces boneless leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 2 heaping tablespoons crystallized ginger


Input: 1 1/4 pounds ripe nectarines


Input: 2 tablespoons red wine vinegar


Input: 1/2 cup canned white beans, drained and rinsed

1/2 cup canned white beans , drained and rinsed

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

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Input: Excellent olive oil


Input: 3/4 cup red lentils


Input: About 1 cup romesco sauce (see recipe)

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

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Input: Sherry vinegar


Input: Aged sherry vinegar


Input: Red wine, preferably from Priorat or Rioja

Red wine , preferably from Priorat or Rioja

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

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Input: 8 ounces salt cod


Input: 2 romaine hearts, cut crosswise into 2-inch pieces

2 romaine hearts , cut crosswise into 2-inch pieces

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

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Input: 1/3 cup niçoise or other sweet dark olive, pitted

1/3 cup niçoise or other sweet dark olive , pitted

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

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Input: 2 fire-roasted piquillo peppers


Input: Sea salt


Input: 1/3 cup blanched almonds


Input: 10 blanched hazelnuts


Input: 1 dried ancho chili pepper (soaked in very hot tap water for 20 minutes)

1 dried ancho chili pepper ( soaked in very hot tap water for 20 minutes )

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 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon minced garlic


Input: 1/4 cup chopped fresh coriander


Input: 1/8 teaspoon hot Hungarian paprika


Input: 2 cups chicken stock or broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 teaspoon fenugreek


Input: 3/4 teaspoon ground coriander


Input: 1/2 to 1 teaspoon turmeric


Input: 5 ripe baseball-size tomatoes, cored and halved

5 ripe baseball-size tomatoes , cored and halved

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

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Input: 8 large cloves garlic


Input: Olive oil, preferably from arbequina olives (see note)

Olive oil , preferably from arbequina olives ( see note )

B-NAME I-NAME O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 tablespoons white vinegar


Input: 6 1/2 ounces of walnut meats, finely ground

6$1/2 ounces of walnut meats , finely ground

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

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Input: Olive oil for brushing


Input: 1 sprig parsley


Input: 1 small onion


Input: 1 sprig tarragon


Input: 1 4-pound chicken


Input: Salt to taste


Input: 1/4 cup olive oil


Input: 2 tablespoons chopped tarragon


Input: 1/2 cup white wine vinegar


Input: 3/4 teaspoon ground coriander


Input: 1 tablespoon chopped mint


Input: 1/2 cup raw rice


Input: Black pepper to taste


Input: About 5 dozen large grape leaves, preserved in brine

About 5 dozen large grape leaves , preserved in brine

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 cups beef broth or stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups plain yogurt


Input: 1 pound dried kidney beans


Input: 3 cups chopped onion


Input: 2 tablespoons olive oil


Input: 1/4 cup chopped parsley


Input: 1/4 cup chopped fresh coriander


Input: 1/4 teaspoon dried fenugreek


Input: 1/3 cup chopped fresh coriander


Input: 2 tablespoons parsley


Input: 1/8 teaspoon hot Hungarian paprika


Input: teaspoon minced garlic


Input: 1 pound lean ground beef


Input: 1 large onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound lean ground pork


Input: 2 tablespoons or more of lemon juice, depending on tartness of plums

2 tablespoons or more of lemon juice , depending on tartness of plums

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

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


Input: 1/4 pound unsalted butter, cut into 8 pieces and softened to room temperature

1/4 pound unsalted butter , cut into 8 pieces and softened to room temperature

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh dill


Input: 1/4 cup chopped fresh coriander


Input: 2 pounds plums


Input: Melted butter to brush on top

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 3/4 pound fresh tangy goat cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds fresh mozzarella cheese


Input: 3 to 4 cups flour


Input: 1/2 teaspoon, plus 1 tablespoon, sugar

1/2 teaspoon , plus 1 tablespoon , sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 cup milk


Input: 2 packages active dry yeast


Input: 1 bay leaf


Input: 2 pounds lamb or pork cubes, trimmed of fat

2 pounds lamb or pork cubes , trimmed of fat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 tablespoons olive oil


Input: Juice from 1 large lemon

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


Input: 2 cups dry white wine


Input: 1 1/3 cups canned hominy, drained

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

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Input: 6 tablespoons fino sherry


Input: 1/2 cup chopped parsley


Input: 1/4 cup paprika


Input: 2 teaspoons coarse salt


Input: 1/4 cup Spanish smoked paprika (see note)

1/4 cup Spanish smoked paprika ( see note )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup sea salt


Input: 1/4 cup cornmeal


Input: 24 razor clams


Input: 1/2 pound butter (2 sticks), soft but cool

1/2 pound butter ( 2 sticks ) , soft but cool

B-QTY B-UNIT 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

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Input: 1/4 cup chopped fresh dill, or 1 tablespoon dried

1/4 cup chopped fresh dill , or 1 tablespoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup balsamic vinegar


Input: 2 teaspoons coarse salt


Input: 3 large fresh sage leaves or 1 teaspoon crumbled dried sage

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 6 large sweet onions, approximately 3 pounds, peeled and thinly sliced

6 large sweet onions , approximately 3 pounds , peeled and thinly sliced

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

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

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Input: Salt and pepper to taste

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


Input: 2 tablespoons honey


Input: 3/4 cup chicken stock


Input: 8 tablespoons olive oil


Input: Pinch of cayenne pepper


Input: 1/4 teaspoon salt


Input: Dash of Worcestershire sauce


Input: Oil for frying


Input: 3 large sweet onions, approximately 1 1/2 pounds, peeled and sliced thinly into rings

3 large sweet onions , approximately 1$1/2 pounds , peeled and sliced thinly into rings

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


Input: 1 large sweet onion, approximately 1/2 pound, minced

1 large sweet onion , approximately 1/2 pound , minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter for greasing


Input: 1/2 teaspoon salt


Input: 1 cup yellow cornmeal, plus cornmeal for dusting the baking sheet

1 cup yellow cornmeal , plus cornmeal for dusting the baking sheet

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

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


Input: Pinch sugar


Input: 2 cups all-purpose flour, plus flour for kneading

2 cups all-purpose flour , plus flour for kneading

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup warm water (105 to 115 degrees)

3/4 cup warm water ( 105 to 115 degrees )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 package active dry yeast


Input: 1 cup all-purpose flour


Input: 1 cup beer


Input: 2 eggs


Input: 1/2 teaspoon salt


Input: 1 tablespoon sugar


Input: 1 14-ounce can unsweetened coconut milk (see note)

1 14-ounce can unsweetened coconut milk ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups long-grain rice


Input: 3 tablespoons chopped fresh cilantro


Input: 1 1/2 tablespoons Thai fish sauce (see note)

1$1/2 tablespoons Thai fish sauce ( see note )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon crushed hot red peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon paprika


Input: 1 1/2 pounds large shrimp, peeled and deveined

1$1/2 pounds large shrimp , peeled and deveined

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: 1/2 teaspoon tamarind powder or 1/2 tablespoon tamarind paste (see note)

1/2 teaspoon tamarind powder or 1/2 tablespoon tamarind paste ( see note )

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


Input: 1/2 teaspoon curry powder


Input: 1/2 teaspoon garam masala (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ripe plum tomatoes, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 piece of ginger root, 1 1/2 inches long, peeled and chopped finely to a paste

1 piece of ginger root , 1$1/2 inches long , peeled and chopped finely to a paste

B-QTY B-UNIT O 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

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


Input: 6 cloves garlic, peeled and finely chopped

6 cloves garlic , peeled and finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, peeled and finely chopped

1 large onion , peeled and finely chopped

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: 1/4 teaspoon ground turmeric


Input: 10 medium-size cloves of garlic, peeled

10 medium-size cloves of garlic , peeled

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup peanut oil


Input: 1/4 cup peanut oil


Input: 2 large onions, peeled, cut in half vertically and sliced thin

2 large onions , peeled , cut in half vertically and sliced thin

B-QTY B-COMMENT B-NAME O I-COMMENT O 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: 1 cup peanut oil


Input: 1 tablespoon fried onion strips (see recipe)

1 tablespoon fried onion strips ( see recipe )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Hot chili or red pepper sauce (optional)

Hot chili or red pepper sauce ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped scallions


Input: 1 tablespoon soy sauce


Input: 1 teaspoon mushroom soy sauce (see note)

1 teaspoon mushroom soy sauce ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon Thai fish sauce (see note)

1 tablespoon Thai fish sauce ( see note )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons crispy garlic (see recipe)

2 tablespoons crispy garlic ( see recipe )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup garlic oil (see recipe)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound fresh Chinese egg noodles (see note)

1/2 pound fresh Chinese egg noodles ( see note )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 breast of duck, about 2 pounds with bones

1 breast of duck , about 2 pounds with bones

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

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Input: 3 cups water


Input: 1/2 cup good-quality honey (I use chestnut tree honey)

1/2 cup good-quality honey ( I use chestnut tree honey )

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

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Input: 1 bottle robust, fruity red wine (Beaujolais, Spanish Sangre de Toro, zinfandel or Cotes du Rhone)

1 bottle robust , fruity red wine ( Beaujolais , Spanish Sangre de Toro , zinfandel or Cotes du Rhone )

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

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

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


Input: Small wedges of lime, for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Skin of 2 limes, cut into about 20 strips

Skin of 2 limes , cut into about 20 strips

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

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Input: 24 cloves


Input: 2 sticks cinnamon, crushed into pieces

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

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Input: 1/2 teaspoon freshly ground pepper


Input: 1/2 teaspoon salt


Input: 1 1/2 tablespoons all-purpose flour


Input: 2 cups milk


Input: 1 cup heavy cream


Input: 1 tablespoon unsalted butter


Input: 1 cup grated Swiss cheese


Input: 10 ounces spinach -- damaged or wilted leaves and stems removed -- washed

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

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Input: 3 tablespoons grated Parmesan cheese (see step 2.)

3 tablespoons grated Parmesan cheese ( see step 2. )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground pepper


Input: 8 ounces mushrooms, cut into 1/2-inch pieces

8 ounces mushrooms , cut into 1/2-inch pieces

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

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Input: 1 red pepper (8 ounces), seeded and diced (1 cup)

1 red pepper ( 8 ounces ) , seeded and diced ( 1 cup )

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

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


Input: 1/2 cup walnut pieces


Input: 2 tablespoons olive oil


Input: 1 pound broccoli flowerets, cut into 1 1/2-inch pieces (4 cups)

1 pound broccoli flowerets , cut into 1$1/2-inch pieces ( 4 cups )

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

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


Input: 1 pint vanilla ice cream (optional)

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

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Input: 3 quarts, plus 1/3 cup, water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 pound penne, macaroni or bow-tie pasta

1/2 pound penne , macaroni or bow-tie pasta

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

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Input: 1/3 cup freshly squeezed lemon juice (yield of 1 large lemon)

1/3 cup freshly squeezed lemon juice ( yield of 1 large lemon )

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

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Input: 1/2 cup peach preserves or jam

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

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Input: 1/4 cup dark rum


Input: 6 very ripe peaches (1 3/4 pounds), washed and each cut into 8 wedges

6 very ripe peaches ( 1$3/4 pounds ) , washed and each cut into 8 wedges

B-QTY B-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 I-COMMENT I-COMMENT

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

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


Input: 1/4 cup sugar


Input: 2 tablespoons unsalted butter


Input: 1 cup (loose) basil leaves, shredded into large pieces

1 cup ( loose ) basil leaves , shredded into large pieces

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

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


Input: About 1 dozen red lettuce leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon canola oil


Input: 1 pound fresh tuna, cut into 1-inch cubes

1 pound fresh tuna , cut into 1-inch cubes

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

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Input: 1 1/2 cups sliced red onions


Input: 1 cup nicoise or black oil-cured olives

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

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Input: 2 very ripe medium-size tomatoes ( 3/4 pounds)

2 very ripe medium-size tomatoes ( 3/4 pounds )

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 7 tablespoons extra-virgin olive oil


Input: 2 teaspoons salt


Input: 3 teaspoons freshly ground pepper


Input: 1 1/2 cups water


Input: 3/4 pound string beans (preferably haricot verts), tips and strings snapped off

3/4 pound string beans ( preferably haricot verts ) , tips and strings snapped off

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

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


Input: 1 yellow pepper


Input: 1 1/2 tablespoons Dijon mustard


Input: 5 cloves garlic, peeled, crushed and chopped (1 1/2 tablespoons)

5 cloves garlic , peeled , crushed and chopped ( 1$1/2 tablespoons )

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

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


Input: 1 1/2 tablespoons red-wine vinegar


Input: 1 tablespoon minced flat-leaf parsley leaves

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

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Input: 3/4 pound red potatoes


Input: 1 cup minced shallots


Input: 1 Granny Smith apple, cored and diced

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

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Input: 1 teaspoon grated lemon zest


Input: 3 sprigs fresh thyme


Input: Freshly ground white pepper


Input: 2 cups dry white wine


Input: 3 pounds mussels, scrubbed, debearded

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

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Input: 1 tablespoon unsalted butter


Input: 1 1/2 teaspoons coarse salt, more to taste

1$1/2 teaspoons coarse salt , more to taste

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

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Input: 1 pinch crushed red pepper


Input: 1 tablespoon balsamic vinegar


Input: 1 1/2 quarts vegetable stock, chicken stock or water

1$1/2 quarts vegetable stock , chicken stock or water

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

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Input: 1 teaspoon garam masala or equal parts ground cinnamon, clove and mace

1 teaspoon garam masala or equal parts ground cinnamon , clove and mace

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

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

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


Input: 2 tablespoons extra virgin olive oil

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

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Input: 1/2 cup grated Parmigiano-Reggiano or pecorino cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 slices Tuscan bread


Input: 6 large eggs


Input: 2 tablespoons white wine vinegar


Input: black pepper to taste


Input: 1 1/2 cups shelled fresh or frozen and defrosted green peas

1$1/2 cups shelled fresh or frozen and defrosted green peas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 6 large red onions (3 1/2 pounds) sliced

6 large red onions ( 3$1/2 pounds ) sliced

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

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Input: 1 cup white wine


Input: 1 tablespoon chopped garlic (3 cloves)

1 tablespoon chopped garlic ( 3 cloves )

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

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Input: 1 cup roughly cut carrots (about 1 large carrot)

1 cup roughly cut carrots ( about 1 large carrot )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup extra virgin olive oil, more for brushing toast

1/3 cup extra virgin olive oil , more for brushing toast

O B-UNIT O O B-NAME I-NAME O B-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 tablespoon minced rosemary


Input: 1 tablespoon minced sage


Input: 2 cups chopped celery (3 large ribs)

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: Salt and pepper to taste

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


Input: 1/4 cup diced pancetta or prosciutto (about 3 ounces)

1/4 cup diced pancetta or prosciutto ( about 3 ounces )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter


Input: 2 tablespoons dark brown sugar


Input: 2 pinches kosher salt


Input: 1 1/4 pounds red turnips, cut into half-moons

1$1/4 pounds red turnips , cut into half-moons

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 pound Tuscan kale, thinly sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 5 cups chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 pounds pork belly, with ribs

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

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Input: 1 rack pork ribs


Input: 1/2 cup allspice berries


Input: 1/2 cup black peppercorns


Input: 1 1/3 cup kosher salt


Input: 1 1/3 cup sugar


Input: Salt and pepper to taste

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


Input: 1 tablespoon chopped parsley


Input: Juice of 1/2 lemon


Input: 2 cups milk


Input: 1/2 teaspoon cayenne


Input: 1/2 cup flour


Input: 1 clove garlic


Input: 1 teaspoon kosher salt


Input: 1 shallot, roughly chopped


Input: 2 tablespoons capers


Input: 2 tablespoons roughly chopped cornichons with their juice

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plus 2 tablespoons mayonnaise

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sour cream


Input: 20 razor clams or 32 soft-shell clams (steamers)

20 razor clams or 32 soft-shell clams ( steamers )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup plus 2 tablespoons cornmeal

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts frying oil


Input: 1 cup plus 2 teaspoons salt

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano


Input: 3 tablespoons (1/2 6-ounce can) tomato paste

3 tablespoons ( 1/2 6-ounce can ) tomato paste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 teaspoon sugar


Input: 8 ounces peeled baby carrots or 8 ounces sliced (ready cut) carrots (1 1/2 cups)

8 ounces peeled baby carrots or 8 ounces sliced ( ready cut ) carrots ( 1$1/2 cups )

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

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

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


Input: 1 teaspoon olive oil


Input: 1 tablespoon balsamic vinegar


Input: 1 teaspoon Dijon mustard


Input: 2 cloves garlic, peeled


Input: 2 tablespoons tomato paste


Input: Salt and pepper


Input: 4 to 6 dried chipotles


Input: 1/3 cup long-grain rice


Input: 2 celery stalks, trimmed and cut into 1/4-inch dice

2 celery stalks , trimmed and cut into 1/4-inch dice

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

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Input: 1 medium-to-large onion, peeled and cut into 1/4-inch dice

1 medium-to-large onion , 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium carrots, peeled and cut into 1/4-inch dice

2 medium carrots , 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 cups chicken stock, preferably homemade

7 cups chicken stock , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh mint, enough for 1 tablespoon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups crushed canned no-salt- added tomatoes

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: 4 ounces penne or other tubular pasta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic


Input: 8 ounces skinless boneless chicken breasts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cinnamon


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 teaspoons olive oil


Input: 2 medium-size cucumbers


Input: 1 teaspoon sugar


Input: Salt and freshly ground white 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 tablespoons white vinegar


Input: 2 tablespoons olive or vegetable oil

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

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Input: 2 tablespoons chopped fresh dill


Input: 1 tablespoon corn oil


Input: 2 cups white long-grain rice


Input: 4 cups water


Input: 1 teaspoon salt


Input: 12 ounces whole onion or 11 ounces chopped (ready cut) onions (21/3 cups)

12 ounces whole onion or 11 ounces chopped ( ready cut ) onions ( 21/3 cups )

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

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

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


Input: 3 tablespoons coarsely chopped chervil or parsley

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: 1/3 cup olive or vegetable oil

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

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Input: 1 small head fennel (about 1/2 pound)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 small clove garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 1 tablespoon shallots, finely sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar


Input: 1 tablespoon Dijon mustard


Input: pinch cayenne pepper, or to taste

B-UNIT 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 sprigs parsley


Input: Salt to taste


Input: 2 sprigs fresh thyme, or 1 teaspoon dried

2 sprigs fresh thyme , or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 clove garlic, peeled


Input: Chopped fresh parsley leaves for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 boneless salmon steaks, 4 to 6 ounces each, with skin attached

4 boneless salmon steaks , 4 to 6 ounces each , with skin attached

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

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Input: 4 black peppercorns


Input: 1/2 cup chopped celery


Input: 1/4 cup thinly sliced carrots


Input: 1/2 cup thinly sliced onions


Input: 3 tablespoons white-wine vinegar


Input: 1 cup dry white wine


Input: Cooked egg noodles for serving


Input: 2 tablespoons butter


Input: 1 pound fat carrots, peeled and cut into large chunks

1 pound fat carrots , peeled and cut into large chunks

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

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Input: 10 cloves garlic, more or less, peeled

10 cloves garlic , more or less , peeled

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Input: 2 pounds boneless pork shoulder, cut into large chunks

2 pounds boneless pork shoulder , cut into large chunks

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: Salt and pepper


Input: 2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)

2 cups fruity red wine , like Beaujolais or Burgundy ( pinot noir )

B-QTY B-UNIT B-NAME I-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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Input: 1 cup good stock, or water

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

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Input: 2 cups fine dry bread crumbs

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

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Input: Vegetable oil, as needed


Input: Salt


Input: 1 tablespoon butter


Input: 1 tablespoon olive oil


Input: 1 large onion, peeled and chopped

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

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Input: 16-ounce bag baby spinach


Input: Salt and freshly ground black pepper

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

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Input: 2 cups all-purpose flour


Input: Salt and freshly ground black pepper

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

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Input: 3 large eggs


Input: 2/3 cup milk


Input: 3/4 pound butter, chilled and cut into small pieces

3/4 pound butter , chilled and cut into small pieces

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

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Input: 2 tablespoons white wine


Input: 1/4 cup heavy cream


Input: 1 large lemon, peeled, pith removed, and halved

1 large lemon , peeled , pith removed , and halved

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

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Input: 6 tablespoons Crystal or other Louisiana-style hot sauce (do not use Tabasco)

6 tablespoons Crystal or other Louisiana-style hot sauce ( do not use Tabasco )

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Input: 1/4 cup mashed potatoes


Input: 1/4 cup all-purpose flour


Input: 4 cups Beaujolais wine


Input: 1 cup beef stock or chicken stock

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

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Input: 1 bay leaf


Input: 2 whole cloves


Input: 2 whole allspice


Input: 1 pound jumbo lump crab meat

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

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Input: 1/2 cup chopped scallion


Input: 2 tablespoons fresh lemon juice


Input: 1/8 teaspoon cayenne pepper


Input: 1/4 teaspoon black pepper


Input: 1/2 teaspoon kosher 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: 1 tablespoon vegetable oil


Input: 2 cups chopped onions


Input: 1 tablespoon chopped garlic


Input: 1 pound fresh mushrooms, trimmed and cleaned

1 pound fresh mushrooms , trimmed and cleaned

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

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Input: 4 sprigs fresh thyme or 1 teaspoon dried

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

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Input: 1 28-ounce can crushed tomatoes

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


Input: 1 teaspoon dried thyme or 4 sprigs of fresh thyme

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

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Input: 1 bay leaf


Input: 4 pounds brisket of beef, well trimmed and cut into 1 1/2-inch cubes

4 pounds brisket of beef , well trimmed and cut into 1$1/2-inch cubes

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

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Input: 1 cup dry white wine


Input: 1 cup water


Input: 4 large carrots, trimmed and scraped

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Input: Salt to taste


Input: 3 pounds lean shoulder of lamb, cut into 2-inch cubes, including the bones

3 pounds lean shoulder of lamb , cut into 2-inch cubes , including the bones

B-QTY B-UNIT 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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 cup chopped onion


Input: 1 tablespoon chopped garlic


Input: 1 medium-size onion stuck with 2 cloves

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

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Input: 1 bay leaf


Input: 1 teaspoon dried thyme or 4 sprigs fresh thyme

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Input: 7 cups water


Input: 1 pound dried lima beans or any small white beans

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

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Input: 3 cups Beaujolais wine


Input: 1 teaspoon pure vanilla extract


Input: 2 cups sugar


Input: 4 tablespoons soft butter


Input: Chervil or dill sprigs for garnish

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

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Input: 2 pounds large dried prunes (with pits)

2 pounds large dried prunes ( with pits )

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Input: 4 tablespoons dry white wine


Input: 2 teaspoons crushed white peppercorns, or coarse black pepper

2 teaspoons crushed white peppercorns , or coarse black pepper

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Input: 2 tablespoons finely chopped shallots


Input: Salt to taste


Input: 2 tablespoons olive oil


Input: 1/2 cup flour


Input: Salt and freshly ground pepper to taste

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

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Input: 1/4 cup vegetable oil


Input: 1/2 cup chopped onions


Input: 1 tablespoon chopped celery


Input: 1 tablespoon chopped garlic


Input: 1 cup diced carrots


Input: 1 cup dry white wine


Input: 1 bay leaf


Input: 4 sprigs fresh thyme, or 1 teaspoon dried

4 sprigs fresh thyme , or 1 teaspoon dried

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

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Input: 3 cups chicken stock


Input: 1/2 cup canned crushed tomatoes


Input: 5 Granny Smith apples, about 3 1/2 pounds

5 Granny Smith apples , about 3$1/2 pounds

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

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Input: 4 tablespoons lemon juice


Input: 2 cups confectioners' sugar


Input: Calvados, if desired


Input: 4 fillets monkfish, about 1 1/4 pounds

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

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Input: 1 large egg


Input: 2 tablespoons milk, or as needed

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Input: Vegetable oil or nonstick spray for greasing baking sheet

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

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Input: 1 7-pound breast of veal (have the butcher cut across the breast to make six strips of equal width)

1 7-pound breast of veal ( have the butcher cut across the breast to make six strips of equal width )

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

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Input: 1/3 cup maple syrup


Input: 1/2 cup chopped toasted walnuts or cooked wheat berries

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

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Input: 1/4 teaspoon salt


Input: 1/4 pound (1 stick) chilled butter

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Input: 2 teaspoons kosher salt


Input: 3/4 teaspoon dried thyme


Input: 1 teaspoon Worcestershire sauce


Input: 1/2 teaspoon freshly ground pepper


Input: Dash of hot pepper sauce


Input: 1 pound ground beef


Input: 1 pound ground pork


Input: 1 pound ground veal


Input: 1/2 cup crushed saltines


Input: 1/3 cup finely chopped parsley


Input: 1/4 cup maple syrup


Input: 2 tablespoons Dijon mustard


Input: 1 cup whole wheat flour


Input: 1 cup white flour (more as needed)

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

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Input: 2 tablespoons (packed) brown sugar

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

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Input: 2 teaspoons baking powder


Input: 1/4 cup sour cream or plain yogurt

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

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Input: 2 large eggs


Input: 1 tablespoon dry mustard


Input: 3 cloves garlic, peeled and chopped

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

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Input: 1/4 cup milk


Input: 3/4 pound sliced smoked bacon


Input: 1 cup finely chopped onion


Input: Steamed asparagus


Input: 1/4 cup vodka


Input: 2 tablespoons unsalted butter


Input: 1 bunch dill, washed and trimmed

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

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Input: 2 bunches scallions, washed and trimmed

2 bunches scallions , washed and trimmed

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

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Input: 1 bunch parsley, washed


Input: Juice of one orange


Input: Juice of one small lemon


Input: 1/2 cup dry vermouth


Input: Salt and pepper to taste

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


Input: 2 cups fish stock


Input: 2 pounds whole salmon with head and tail

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

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Input: 1 1/2 tablespoons honey, or to taste

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

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Input: 1 ounce halvah (2 tablespoons, firmly packed)

1 ounce halvah ( 2 tablespoons , firmly packed )

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: Pinch salt


Input: 3 tablespoons tahini


Input: 1 cup heavy cream


Input: Pinch of salt


Input: Halvah honey sauce for serving (see recipe)

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

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Input: 1/2 cup plus 2 tablespoons sugar

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Input: 6 large eggs, separated


Input: 1 tablespoon brandy or rum


Input: 8 ounces bittersweet chocolate, chopped

8 ounces bittersweet chocolate , chopped

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Input: 1/2 cup (1 stick) unsalted butter

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

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Input: 1 leek, finely chopped


Input: 3/4 cup finely chopped onions


Input: 1 teaspoon finely chopped garlic


Input: Butter and flour for pan

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


Input: 2 tablespoons chopped parsley


Input: Freshly ground pepper to taste

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


Input: 1 cup crushed tomatoes


Input: 1 bay leaf


Input: 1 tablespoon chopped fresh marjoram or 1/2 teaspoon dried

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

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Input: 1 tablespoon olive oil


Input: 1 small onion


Input: 1 tablespoon butter


Input: Cooked lentils (see recipe)

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

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Input: 2 cups lentils


Input: 4 cups water


Input: Salt to taste


Input: 2 whole cloves


Input: 2 tablespoons chopped onion


Input: 1 tablespoon red-wine vinegar


Input: 1/2 cup fresh or canned chicken broth

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

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Input: 1 teaspoon cumin


Input: 1 tablespoon vegetable oil


Input: Salt and freshly ground pepper to taste

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

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Input: 1 teaspoon paprika


Input: 8 boneless loin of pork slices, about 3 ounces each, trimmed of fat

8 boneless loin of pork slices , about 3 ounces each , trimmed of fat

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Input: Freshly ground pepper to taste

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


Input: 1/4 cup heavy cream


Input: 2 teaspoons finely chopped fresh mint

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Input: 16 baby carrots, about 3/4 pound

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

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Input: Salt to taste if desired

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


Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 4 lean, fat-free center-cut pork chops 1 inch thick, bones trimmed French style (see note), about 1 1/2 pounds

4 lean , fat-free center-cut pork chops 1 inch thick , bones trimmed French style ( see note ) , about 1$1/2 pounds

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

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Input: 1 tablespoon finely chopped fresh tarragon leaves

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

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Input: 1 tablespoon tomato paste


Input: 3/4 cup fresh or canned chicken broth

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

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Input: 1/4 cup dry white wine


Input: 1/3 cup finely chopped onion


Input: 3 tablespoons oil (corn, peanut or vegetable)

3 tablespoons oil ( corn , peanut or vegetable )

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Input: 2 tablespoons flour


Input: Salt to taste if desired

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


Input: 2 heaping tablespoons raisins


Input: 1 teaspoon olive oil


Input: 2 tablespoons water


Input: 1 tablespoon cornstarch


Input: 1/2 cup no-salt-added beef broth


Input: 16 ounces fresh, loose spinach or 10 ounces packaged, fresh spinach

16 ounces fresh , loose spinach or 10 ounces packaged , fresh spinach

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

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Input: 1 small clove garlic


Input: 2 teaspoons fresh or frozen ginger

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Input: 3 tablespoons dry sherry


Input: 1 tablespoon reduced-sodium soy sauce


Input: 1/8 to 1/4 teaspoon hot-pepper flakes

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Input: 1 tablespoon fresh or frozen ginger

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

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Input: 4 ounces whole mushrooms or 3 ounces sliced, ready-cut mushrooms (1 cup)

4 ounces whole mushrooms or 3 ounces sliced , ready-cut mushrooms ( 1 cup )

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: 8 ounces pork tenderloin


Input: 16 ounces whole red, yellow and green peppers or 14 ounces thinly sliced peppers (4 cups)

16 ounces whole red , yellow and green peppers or 14 ounces thinly sliced peppers ( 4 cups )

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

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Input: 1 tablespoon unsalted butter


Input: 1 tablespoon minced shallots


Input: 1 cup heavy cream


Input: Freshly ground black pepper


Input: 1 teaspoon lemon juice


Input: 10 ounces fresh green fettuccine noodles

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced fresh dill


Input: 2 ounces salmon caviar, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 cups)

12 ounces whole onion or 11 ounces chopped ready-cut onion ( 2 cups )

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


Input: 2 teaspoons canola oil


Input: 1 large clove garlic


Input: Salt


Input: 4 ounces smoked salmon


Input: 4 sprigs fresh mint


Input: 1/2 pound medium asparagus


Input: 1 tablespoon sugar, more to taste

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

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Input: Pinch of ground coriander


Input: 1 teaspoon salt or to taste

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

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Input: 1/2 teaspoon pepper


Input: 2 thin-skinned oranges, peeled and sectioned

2 thin-skinned oranges , peeled and sectioned

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

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Input: 2 tablespoons extra virgin olive oil, more for drizzling

2 tablespoons extra virgin olive oil , more for drizzling

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

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Input: 2 cloves garlic, sliced


Input: 1/3 cup fresh orange juice, more to taste

1/3 cup fresh orange juice , more to taste

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Input: 1 1/2 lemons


Input: 4 large artichokes


Input: 1/2 cup diced fresh parsley


Input: Juice of 1 lemon


Input: 2 cloves garlic, minced


Input: 1 teaspoon cumin, or to taste

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

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Input: Salt and black pepper


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 medium beets


Input: 3 tablespoons brown sugar


Input: 2 dried or fresh figs, diced, plus 10 fresh whole figs for stuffing

2 dried or fresh figs , diced , plus 10 fresh whole figs for stuffing

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

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Input: 10 small Italian eggplants


Input: 3 teaspoons tamarind concentrate (see note)

3 teaspoons tamarind concentrate ( see note )

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

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Input: 1/2 teaspoon ground cardamom


Input: 1/4 teaspoon ground cloves


Input: 1 teaspoon salt


Input: 1/2 teaspoon white pepper


Input: 3 tablespoons olive oil


Input: 2 skinless, boneless chicken breasts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 medium onions, peeled

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


Input: Seeds from pomegranate, for garnish

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

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Input: 10 skinless chicken thighs


Input: 10 skinless chicken legs


Input: 1 teaspoon salt


Input: 2 tablespoons ketchup


Input: 1/2 cup pomegranate paste (see note) diluted in 1/2 cup water, or 1 cup pomegranate juice

1/2 cup pomegranate paste ( see note ) diluted in 1/2 cup water , or 1 cup pomegranate juice

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

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Input: 1 teaspoon whole coriander seeds


Input: 3/4 cup sugar


Input: 6 large egg yolks


Input: 1/4 cup fresh lemon juice


Input: Pinch of salt


Input: 4 medium yellow onions, diced

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

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Input: 4 medium red onions, diced

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

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Input: 2 cups chopped fresh cilantro


Input: 10 garlic cloves, minced


Input: 1 teaspoon sweet paprika


Input: 1 teaspoon hot paprika or cayenne pepper

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

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Input: 1 teaspoon black pepper


Input: 3 tablespoons tamarind paste (see note), diluted in 3 tablespoons water

3 tablespoons tamarind paste ( see note ) , diluted in 3 tablespoons water

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

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Input: 3/4 teaspoon sea salt, plus more to taste

3/4 teaspoon sea salt , plus more to taste

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

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Input: 1 1/2 cups heavy cream


Input: 1/4 cup finely grated lemon zest (from 2 to 3 lemons)

1/4 cup finely grated lemon zest ( from 2 to 3 lemons )

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

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Input: 3 tablespoons black caviar


Input: Few drops fresh lemon juice

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


Input: 1 cup heavy cream


Input: 3 large egg yolks


Input: Pinch cayenne pepper


Input: 1 1/2 cups shucked oysters, including liquor

1$1/2 cups shucked oysters , including liquor

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

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Input: 3 cups unsalted chicken stock


Input: 3 tablespoons flour


Input: 3 cups unsalted fish stock


Input: 3 tablespoons unsalted butter


Input: 2 shallots, finely chopped


Input: 2 cups blueberries


Input: 1 cup heavy cream


Input: 1 cup Greek or other plain whole-milk yogurt

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

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Input: 1/3 cup soft brown sugar, or as needed

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Input: Freshly ground black pepper


Input: Finely grated zest of 1 lime

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

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Input: 2 tablespoons fresh lime juice


Input: 1 cup chopped fresh cilantro


Input: 2 ripe avocados


Input: 1 1/2 teaspoons Maldon salt, or table salt to taste

1$1/2 teaspoons Maldon salt , or table salt to taste

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

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Input: 2 tablespoons extra virgin olive oil

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

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Input: 4 scallions, finely sliced into rings

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

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Input: 5 1/2 cups roast chicken, cooled and roughly shredded

5$1/2 cups roast chicken , cooled and roughly shredded

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

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Input: 10 cups baby leaf spinach


Input: 2 tablespoons chopped fresh chives


Input: Freshly ground black pepper to taste

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

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Input: 4 Kirby cucumbers, scrubbed; or 2 regular cucumbers, peeled; cut into batons

4 Kirby cucumbers , scrubbed; or 2 regular cucumbers , peeled; cut into batons

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

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Input: 2 large red bell peppers, cut in julienne strips

2 large red bell peppers , cut in julienne strips

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

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Input: 8 to 10 corn tortillas


Input: 2 scallions, thinly sliced


Input: 2 tablespoons olive oil


Input: 2 tablespoons red-wine vinegar


Input: 1/4 teaspoon ground coriander


Input: 1/8 teaspoon allspice


Input: 1 1/2 teaspoons dried oregano


Input: 1 tablespoon mild, pure chili powder

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

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Input: 1 1/2 teaspoons ground cumin


Input: 2 tablespoons fresh coriander


Input: 2 16-ounce cans pinto or kidney beans or 1/2 to 2/3 cup dried beans, cooked

2 16-ounce cans pinto or kidney beans or 1/2 to 2/3 cup dried beans , cooked

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

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Input: 2 cups canned tomato puree, no-salt added

2 cups canned tomato puree , no-salt added

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

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Input: 1 jalapeno pepper, minced


Input: 1/2 sheet nori cut into strips, for garnish

1/2 sheet nori cut into strips , for garnish

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

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Input: 1 pound plum tomatoes


Input: 2 tablespoons corn, safflower or canola oil

2 tablespoons corn , safflower or canola oil

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

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Input: 2 large onions, chopped

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


Input: 3 large cloves garlic, minced

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

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Input: 1 green pepper, chopped


Input: 1 1/2 teaspoons butter


Input: 6 ounces fresh udon noodles


Input: 1 large egg


Input: 3 tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu (see note), or more to taste

3 tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu ( see note ) , or more to taste

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

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

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Input: 1 large carrot, peeled and sliced on bias into rounds 1/4 inch thick

1 large carrot , peeled and sliced on bias into rounds 1/4 inch thick

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 I-COMMENT

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Input: 1/2 Fuji apple, cored and sliced into half-moons 1/8 inch thick

1/2 Fuji apple , cored and sliced into half-moons 1/8 inch thick

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

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Input: 2 large slices havarti cheese, sliced thin

2 large slices havarti cheese , sliced thin

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

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Input: 3 large slices prosciutto


Input: 2 tablespoons sesame seeds


Input: 1 piece ciabatta sandwich bread, about 4 1/2 inches long

1 piece ciabatta sandwich bread , about 4$1/2 inches long

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: 1/2 teaspoon ground turmeric, optional

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

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Input: 1 medium to large onion, sliced

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

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Input: 2 tablespoons sugar


Input: 2-inch piece of fresh ginger, peeled and minced or grated

2-inch piece of fresh ginger , peeled and minced or grated

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

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Input: 1 pound sea scallops (cut in half through their equators if very large) or shrimp, peeled

1 pound sea scallops ( cut in half through their equators if very large ) or shrimp , peeled

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

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Input: 3 tablespoons grapeseed or other neutral oil

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

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Input: 1 teaspoon salt


Input: 1 quart skim milk


Input: 1/4 to 1/2 cup noninstant nonfat dry milk (optional)

1/4 to 1/2 cup noninstant nonfat dry milk ( optional )

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

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Input: 3 to 4 tablespoons plain yogurt with active cultures

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

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Input: 1 1/4 to 1 1/2 pounds cucumber, preferably thin Asian or English variety

1$1/4 to 1$1/2 pounds cucumber , preferably thin Asian or English variety

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

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


Input: 1/2 cup rice vinegar or 1/2 cup white vinegar diluted with 1/4 cup water

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

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Input: 2 envelopes unflavored gelatin


Input: 4 tablespoons water


Input: 6 ounces ( 3/4 cup) undiluted defrosted orange-juice concentrate

6 ounces ( 3/4 cup ) undiluted defrosted orange-juice concentrate

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

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Input: 4 cups fresh strawbrries, washed, hulled and quartered

4 cups fresh strawbrries , washed , hulled and quartered

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

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Input: Salt, if desired


Input: 1/2 cup toasted slivered almonds


Input: Freshly ground black pepper


Input: 1 small onion, coarsely chopped

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

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Input: 1 cup chicken stock or broth

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

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Input: 2 teaspoons canola oil


Input: 1 rib celery, sliced thin

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

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Input: 1/2 cup kasha


Input: 3/4 cup heavy cream


Input: Salt and freshly ground black pepper

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

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Input: 2 egg whites


Input: 1 large egg


Input: 3/4 cup whole milk


Input: 1/3 cup Swiss chard stems, diced

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

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Input: 1 cup chopped Swiss chard leaves

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

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Input: 1 leek, white and light green parts only, rinsed well and very thinly sliced

1 leek , white and light green parts only , rinsed well and very thinly sliced

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

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Input: 2 cups roughly chopped fresh spinach

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

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Input: 3 tablespoons butter


Input: 4 ounces mixed wild mushrooms (shiitake, oyster, black trumpet or others), sliced

4 ounces mixed wild mushrooms ( shiitake , oyster , black trumpet or others ) , sliced

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

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Input: 2 eggs


Input: 1 1/4 cups milk, more if needed

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

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Input: 8 ounces sourdough bread, cut into 1-inch cubes

8 ounces sourdough bread , cut into 1-inch cubes

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

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Input: 4 ounces Swiss cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces Parmesan cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 cup sugar


Input: 1 1/2 teaspoons baking powder


Input: 1 teaspoon salt


Input: 6 ounces mixed lettuces like lola rosa, red oak, butter, romaine, arugula, mizuna, sorrel

6 ounces mixed lettuces like lola rosa , red oak , butter , romaine , arugula , mizuna , sorrel

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Input: 1/2 cup all-purpose flour


Input: 1 1/2 cups medium-grind cornmeal


Input: 4 tablespoons butter, olive oil, lard or bacon drippings

4 tablespoons butter , olive oil , lard or bacon drippings

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Input: 1 ounce myoga bulb, sliced thinly (see note)

1 ounce myoga bulb , sliced thinly ( see note )

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Input: Freshly ground black pepper to taste

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Input: 1 tablespoon extra virgin olive oil

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Input: 6 ounces daikon radish, peeled

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Input: 8 leaves basil, in bite-size pieces

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Input: 3 ounces mixed mild-flavored sprouts like radish, pea and mung bean, washed and dried

3 ounces mixed mild-flavored sprouts like radish , pea and mung bean , washed and dried

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Input: 1 cup green peas, fresh or frozen

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Input: 3 sprigs tarragon, leaves stripped

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Input: 1/4 cup grapeseed oil


Input: 6 to 8 scallion tops in 2-inch pieces

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Input: 8 ounces snow peas


Input: 2 medium tomatoes


Input: 3/4 teaspoon kosher salt, more to taste

3/4 teaspoon kosher salt , more to taste

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Input: 2 tablespoons mirin, more to taste

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Input: 3 tablespoons rice wine vinegar


Input: 3 small shallots, sliced thinly

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Input: 1 tablespoon ginger juice (pressed from one 2-inch-long piece ginger, grated)

1 tablespoon ginger juice ( pressed from one 2-inch-long piece ginger , grated )

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Input: 2 limes or, if available, Key limes, quartered

2 limes or , if available , Key limes , quartered

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Input: 3 tablespoons grated pecorino cheese


Input: 1 cup sour cream


Input: 12 ounces shredded white cheese like havarti or Monterey Jack

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Input: 1/2 teaspoon turmeric


Input: 1/2 yellow bell pepper, chopped

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Input: 1 medium onion, chopped

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Input: 1 tablespoon extra virgin olive oil

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Input: 6 aji amarillo chilies


Input: Salt


Input: Fresh mint leaves


Input: 1/2 pound young new potatoes


Input: 1/2 teaspoon ground cumin


Input: 20 Thai chilies or other small hot chilies, dried or fresh

20 Thai chilies or other small hot chilies , dried or fresh

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Input: 1 1/2 cups cooked or canned chickpeas, drained

1$1/2 cups cooked or canned chickpeas , drained

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Input: 2 lemons, quartered


Input: 2 tablespoons oil


Input: 1 head of hearts of romaine, core removed and leaves separated

1 head of hearts of romaine , core removed and leaves separated

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Input: 1/4 to 1/2 teaspoon salt, or to taste

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Input: 1/2 teaspoon curry powder


Input: 4 tablespoons extra virgin olive oil, plus a little extra if needed

4 tablespoons extra virgin olive oil , plus a little extra if needed

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Input: 2 tablespoons chopped cilantro


Input: 1/2 to 1 teaspoon ground cumin, or to taste

1/2 to 1 teaspoon ground cumin , or to taste

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Input: 4 teaspoons Urfa or Aleppo chili pepper flakes, plus more as desired for sprinkling

4 teaspoons Urfa or Aleppo chili pepper flakes , plus more as desired for sprinkling

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