Input: Sprigs of flat-leaf parsley for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cooking oil


Input: 3/4 cup chopped onion


Input: 3 cups sorrel leaves (no stems), packed

3 cups sorrel leaves ( no stems ) , packed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 6 medium-ripe tomatoes, peeled, seeded and chopped (about 2 pounds)

6 medium-ripe tomatoes , peeled , seeded and chopped ( about 2 pounds )

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


Input: 1 1/2 cups heavy cream


Input: Salt and freshly ground pepper

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


Input: 3/4 cup dry white wine


Input: 1 1/2 cups chicken stock, boiled down to 3/4 cup

1$1/2 cups chicken stock , boiled down to 3/4 cup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 jalapeño chili, seeded and minced

B-QTY O 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 tablespoon unsalted butter


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 tablespoons vanilla extract


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: 3 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups cold water


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

1$1/2 pounds medium 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: 3/4 cup dry red wine


Input: 1/3 cup sugar


Input: 3/4 cup sour cream


Input: 2 cups fresh raspberries


Input: Freshly ground black pepper


Input: 1/2 cup sour cream


Input: 1 tablespoon minced chives


Input: 1/3 to 1/2 cup fresh lime juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound salmon, cut in 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound scallops, cut in 1/4-inch dice

1/4 pound scallops , cut in 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil for the molding pans

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 very thin slices raw salmon, each roughly 3-inches square, about 8 ounces (see note)

12 very thin slices raw salmon , each roughly 3-inches square , about 8 ounces ( see note )

B-QTY B-COMMENT I-COMMENT B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT 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 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 tablespoon lemon juice


Input: 2 1/2 cups milk


Input: Water


Input: Salt


Input: 1 medium boiling potato, peeled and chopped

1 medium boiling potato , peeled and chopped

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: 2 medium zucchini


Input: 2 leeks, finely chopped (white part only)

2 leeks , finely chopped ( white part only )

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped chives


Input: 2 tablespoons cooking oil


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 1/2 cups plain yogurt


Input: 1 clove garlic, chopped


Input: 1 cup parsley, packed, coarsely chopped

1 cup parsley , packed , coarsely chopped

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 green pepper, seeded and chopped

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: 4 scallions, chopped


Input: 2 tablespoons very fresh salmon caviar - do not substitute vacuum packed

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

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

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


Input: 2 cucumbers, peeled, seeded and chopped

2 cucumbers , peeled , seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon snipped chives


Input: 2 tablespoons thick creme fraiche


Input: 1/4 teaspoon salt, if caviar is omitted

1/4 teaspoon salt , if caviar is omitted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons green, fragrant olive oil

2$1/2 tablespoons green , fragrant 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: 1/4 cup minced fresh coriander


Input: 1/4 clove garlic, finely minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small tomatoes, peeled, seeded and finely chopped but not to mush, a scant 1/2 cup

2 small tomatoes , peeled , seeded and finely chopped but not to mush , a scant 1/2 cup

B-QTY B-COMMENT B-NAME O 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 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 green or red hot chilies, seeds removed, finely minced, about 2 tablespoons

2 green or red hot chilies , seeds removed , finely minced , about 2 tablespoons

B-QTY I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT B-QTY 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 sweet red pepper, finely chopped, a scant Y cup

1/2 sweet red pepper , finely chopped , a scant Y cup

B-QTY 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 YesCAP NoCAP

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


Input: 1 egg, beaten with 2 tablespoons of milk

1 egg , beaten with 2 tablespoons of milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cornmeal for baking sheets


Input: 12 tablespoons butter, melted, plus butter for the bowl

12 tablespoons butter , melted , plus butter for the bowl

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-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 egg yolk


Input: 6 tablespoons creme fraiche or sour cream

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: 2 eggs


Input: 14 ounces all-purpose flour, about 2 3/4 to 3 cups

14 ounces all-purpose flour , about 2$3/4 to 3 cups

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: 2 1/4 teaspoons salt


Input: 6 tablespoons warm milk


Input: Pinch of sugar


Input: 1 pound lump crabmeat


Input: 3/4 of a 6/10-ounce cube of fresh yeast, crumbled, or 1/4-ounce package of active dry yeast

3/4 of a 6/10-ounce cube of fresh yeast , crumbled , or 1/4-ounce package of active dry yeast

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

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

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


Input: 3 thinly sliced scallions, including 1 inch of the green part

3 thinly sliced scallions , including 1 inch of the green part

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

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

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


Input: 2 egg yolks


Input: 2 tablespoons dry Sherry


Input: 1 pinch cayenne peppers


Input: 1 pinch black peppers


Input: 1 tablespoon salt


Input: Scant tablespoon Dijon mustard


Input: 1 cup heavy cream


Input: 1/2 cup chicken stock


Input: 1/4 cup lemon juice


Input: 1/2 ounce dried porcini mushrooms, 1/2 cup lightly piled

1/2 ounce dried porcini mushrooms , 1/2 cup lightly piled

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT B-QTY O B-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 medium onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg yolks


Input: Juice of 1 lemon, about 1/4 cup

B-COMMENT I-COMMENT B-QTY B-NAME B-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 lemon, cut in thin wedges, for garnish

1 lemon , cut in thin wedges , for garnish

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced fresh dill, or 1 1/2 tablespoons dried

1/4 cup minced fresh dill , or 1$1/2 tablespoons dried

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: 1/2 teaspoon salt


Input: 1/4 teaspoon allspice


Input: 1/2 cup minced fresh parsley


Input: Fine shredded zest of 1 large lemon, about 1 tablespoon

Fine shredded zest of 1 large lemon , about 1 tablespoon

B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY O B-NAME B-COMMENT I-COMMENT B-QTY 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: 2 large cloves garlic, finely minced

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: 1/2 cup raw basmati rice, or other long-grain white rice

1/2 cup raw basmati rice , or other long-grain white rice

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


Input: 2 tablespoons pine nuts


Input: 1 1/2 teaspoons cornstarch


Input: 5 tablespoons light brown sugar


Input: 1 teaspoon almond extract


Input: 1/4 teaspoon ground nutmeg


Input: 1/8 teaspoon ground cloves


Input: 1 cup slivered almonds


Input: 2 tablespoons sweet butter


Input: 3 ounces amaretti cookies


Input: 18 long-stemmed Swiss chard leaves, each leaf at least 5 by 8 inches (if chard is short stemmed, allow 4 or 5 extra leaves)

18 long-stemmed Swiss chard leaves , each leaf at least 5 by 8 inches ( if chard is short stemmed , allow 4 or 5 extra leaves )

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

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

NoCAP NoCAP YesCAP 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 YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound lamb shoulder chops, on the bone

1 pound lamb shoulder chops , on the bone

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: 2 tablespoons olive oil


Input: 1 1/2 cups chopped onion, pieces about 1/3 inch size

1$1/2 cups chopped onion , pieces about 1/3 inch size

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh lemon juice


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 1/2 teaspoons kosher salt


Input: 6 4-ounce cod or flounder fillets

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 Granny Smith apples (7 ounces each), peeled, cored and cut into 1-inch pieces

4 Granny Smith apples ( 7 ounces each ) , peeled , cored and cut into 1-inch pieces

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

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

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


Input: 2 medium-size cloves garlic, smashed and peeled

2 medium-size cloves garlic , smashed and peeled

B-QTY B-COMMENT B-UNIT 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 large pinch hot red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup tightly packed basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 1 tablespoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound cherry tomatoes, stemmed (3 cups)

1 pound cherry tomatoes , stemmed ( 3 cups )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon Hollands gin (strongly juniper-scented), optional

1 teaspoon Hollands gin ( strongly juniper-scented ) , optional

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 pound chicken livers, cleaned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup loosely packed parsley or sage leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 anchovy fillets in oil, rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small cloves garlic, smashed, peeled and coarsely chopped

2 small cloves garlic , smashed , peeled and coarsely chopped

B-QTY O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 1/4-inch-thick slices Italian or French bread

12$1/4-inch-thick slices Italian or French bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil plus additional oil for crostini

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT 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: Freshly ground pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/4 cup heavy cream


Input: 5 tablespoons butter


Input: Juice of one-half lemon


Input: 3 tablespoons flour


Input: 1 cup chicken broth


Input: 1/2 cup milk


Input: Salt, if desired


Input: 12 peppercorns


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound mushrooms, thinly sliced, about 2 cups

1/2 pound mushrooms , thinly sliced , about 2 cups

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 three-pound chicken


Input: Water to barely cover


Input: 1 bay leaf


Input: 1 carrot, scraped and cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 rib celery with leaves, cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 3 tablespoons water


Input: Oil for deep frying


Input: Mushroom sauce (see recipe), optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced garlic


Input: 6 tablespoons plus 1/4 cup flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh or canned chicken broth

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: 1/4 cup heavy cream


Input: 4 egg yolks


Input: A pinch to 1/16 teaspoon cayenne pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg


Input: Salt, if desired


Input: Freshly ground pepper


Input: 1 cup fine, fresh bread crumbs

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

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Input: 1/2 cup finely chopped onion


Input: 4 tablespoons butter


Input: 1 cooked three-pound chicken (see recipe)

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Input: Oil for greasing the mold

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


Input: 1 tablespoon butter


Input: 1/2 cup corn kernels freshly cut from the cob

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

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Input: 3/4 cup plus 3 tablespoons heavy cream

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Input: 2 tablespoons melted butter


Input: 1 egg, separated, white stiffly beaten

1 egg , separated , white stiffly beaten

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

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Input: Salt to taste if desired

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


Input: 2 teaspoons finely chopped fresh rosemary or half the amount dried

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

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Input: 1 1/4 teaspoons baking powder


Input: 2 tablespoons sugar


Input: 1/2 cup all-purpose flour


Input: 1/2 cup yellow cornmeal


Input: 1 teaspoon finely chopped fresh chives, optional

1 teaspoon finely chopped fresh chives , optional

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

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Input: 1/4 cup grated raw zucchini


Input: 4 tablespoons freshly grated Parmesan


Input: Butter for greasing molds


Input: Pinch of freshly grated nutmeg


Input: 2 large eggs, beaten

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


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1/4 teaspoon finely minced garlic


Input: 1 cup heavy cream


Input: 2 tablespoons uncooked grits


Input: 8 whole, unblemished basil leaves for garnish

8 whole , unblemished basil leaves for garnish

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

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Input: 1 teaspoon fresh lemon juice


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

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

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Input: 8 tablespoons cold butter, cut into small cubes

8 tablespoons cold butter , cut into small cubes

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

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Input: 2 tablespoons plus 2 teaspoons finely chopped shallots

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Input: 1/2 cup fresh basil leaves plus basil stems, coarsely chopped

1/2 cup fresh basil leaves plus basil stems , coarsely chopped

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

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Input: Flour for dredging


Input: 3/4 cup dry white wine (see note)

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Input: 2 teaspoons finely chopped fresh oregano or half the amount dried

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

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Input: 1 1/2 teaspoons finely chopped fresh thyme or half the amount dried

1$1/2 teaspoons finely chopped fresh thyme or half the amount dried

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

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Input: 3 tablespoons finely chopped fresh basil

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

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Input: Freshly ground pepper to taste

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


Input: 1 cup farmer cheese, crumbled, diced or chopped as finely as possible

1 cup farmer cheese , crumbled , diced or chopped as finely as possible

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

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Input: Salt to taste if desired

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


Input: 8 thin slices veal, preferably taken from the loin or leg, each slice weighing about two ounces

8 thin slices veal , preferably taken from the loin or leg , each slice weighing about two ounces

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

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Input: Freshly ground pepper to taste


Input: Sprigs of fresh parsley or coriander leaves for garnish, if desired

Sprigs of fresh parsley or coriander leaves for garnish , if desired

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

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Input: Salt to taste if desired


Input: 3/4 cup heavy cream


Input: 2 1/2 tablespoons medium-dry Sherry


Input: 1 1/2 tablespoons dry Madeira wine


Input: 1/2 teaspoon finely minced garlic


Input: 2 tablespoons finely minced shallots


Input: 2 tablespoons unsalted butter


Input: 1/4 pound assorted wild mushrooms such as shiitake, morels and pleurotes, available in specialty shops where fine fresh vegetables are sold

1/4 pound assorted wild mushrooms such as shiitake , morels and pleurotes , available in specialty shops where fine fresh vegetables are sold

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

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Input: 1/4 pound fresh cultivated mushrooms (see note)

1/4 pound fresh cultivated mushrooms ( see note )

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

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Input: 1/2 teaspoon finely chopped fresh thyme or half the amount dried

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

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Input: 2 teaspoons finely chopped fresh basil

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

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Input: 2 tablespoons freshly grated Parmesan cheese

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

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Input: 3 tablespoons Gruyere or Swiss cheese grated as finely as possible

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

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Input: 1 tablespoon finely chopped parsley


Input: 3 tablespoons fresh bread crumbs


Input: 2 tablespoons melted butter, cooled slightly

2 tablespoons melted butter , cooled slightly

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

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Input: Corn oil for cooking


Input: 1/2 cup milk


Input: 2 small eggs, separated, whites beaten stiffly

2 small eggs , separated , whites beaten stiffly

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

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Input: 4 dill sprigs for garnish


Input: 3/4 cup blue cornmeal (see note)

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

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Input: 1/3 cup all-purpose flour


Input: 1 teaspoon baking powder


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon sugar


Input: Blue corn cakes (see recipe)

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

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Input: 1 teaspoon fresh lemon juice


Input: 1 teaspoon finely chopped fresh dill

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

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Input: Freshly ground pepper to taste

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


Input: 3/4 teaspoon finely minced garlic


Input: 4 scallions, trimmed


Input: 2 ribs heart of celery, trimmed

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

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Input: 1/8 teaspoon cayenne pepper


Input: 2 tablespoons butter


Input: 1 cup heavy cream


Input: 2 tablespoons dry vermouth


Input: 1 tablespoon plus 4 teaspoons finely chopped shallots

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

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Input: 1/2 cup dry white wine


Input: Orange juice


Input: Grenadine


Input: Slices of pineapple, orange and lime, for garnish

Slices of pineapple , orange and lime , for garnish

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

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

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

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

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Input: Salt to taste if desired

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


Input: 2 pounds halibut fillet, in 2 or 4 pieces

2 pounds halibut fillet , in 2 or 4 pieces

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

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Input: 2 tablespoons butter


Input: 1 ounce Southern Comfort


Input: 1 ounce tequila


Input: 1/3 cup shelled pistachio nuts


Input: 1 cup rice


Input: 1 1/2 cups fresh or canned chicken broth

1$1/2 cups fresh or canned chicken broth

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

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Input: Salt and freshly ground pepper

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


Input: 1 cup yogurt, preferably full-fat

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

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Input: Salt and pepper


Input: Large pinch Aleppo pepper or small pinch cayenne

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Input: 1 shallot, peeled and minced

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

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Input: 1/2 teaspoon saffron threads


Input: Juice of 1/2 lemon, or more to taste

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

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Input: 1/4 pound mushrooms, diced, about 1/3 cups

1/4 pound mushrooms , diced , about 1/3 cups

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

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Input: 4 tablespoons chopped fresh coriander


Input: 2 tablespoons butter


Input: 1/2 cup finely chopped onions


Input: 1 tablespoon butter


Input: 1/4 teaspoon freshly grated nutmeg


Input: 2 tablespoons melted butter


Input: 24 baby carrots, about 1 pound

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

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Input: Salt and freshly ground pepper

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


Input: 1/2 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dry white wine


Input: 1 tablespoon fresh lemon juice


Input: 2 teaspoons Worcestershire sauce


Input: 1/4 cup finely chopped onion


Input: 4 scallions, minced


Input: 2 fresh or canned chili peppers, seeded and minced (or to taste)

2 fresh or canned chili peppers , seeded and minced ( or to taste )

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

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Input: 1/4 teaspoon cumin


Input: 4 tablespoons coarse Dijon-style mustard


Input: 4 tablespoons vegetable oil


Input: 2 tablespoons finely chopped fresh rosemary or 1 tablespoon dried

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

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Input: Salt and freshly ground pepper

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


Input: 2 teaspoons olive oil


Input: 4 Rock Cornish hens, about 1 pound each, split in half and backbone removed

4 Rock Cornish hens , about 1 pound each , split in half and backbone removed

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

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Input: 1 tablespoon chopped fresh coriander


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: A 1-pound can plum tomatoes

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


Input: Juice of 2 limes


Input: 1 1/3 pounds tuna or swordfish cut 1 inch thick

1$1/3 pounds tuna or swordfish cut 1 inch thick

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

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Input: 1 tablespoon finely minced parsley


Input: 1/4 pound narrow egg noodles


Input: 1 tablespoon finely minced parsley


Input: 1 sprig parsley and 1 sprig dill, tied together

1 sprig parsley and 1 sprig dill , tied together

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

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Input: 2 cloves garlic, peeled and crushed

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

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Input: Salt


Input: 1 stalk celery with leaves


Input: 1 large carrot, scraped

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


Input: 1 14-ounce can sweetened condensed milk

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

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Input: 1 1/3 cups whole milk


Input: 2 large eggs


Input: 2 large egg yolks


Input: 1/2 teaspoon vanilla extract


Input: 3/4 cup sweetened flaked coconut


Input: 1 3 1/2-pound chicken cut in half

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

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Input: Water


Input: 1 large onion, trimmed of roots but left unpeeled

1 large onion , trimmed of roots but left unpeeled

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: 8 fresh figs, quartered


Input: Confectioners' sugar, for garnish


Input: 1 tablespoon extra virgin olive oil

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

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Input: 2 pounds lamb, preferably from the shoulder, cut into 1- to 2-inch chunks

2 pounds lamb , preferably from the shoulder , cut into 1- to 2-inch chunks

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

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Input: 1 lemon, quartered


Input: 4 plum tomatoes (canned are fine), chopped

4 plum tomatoes ( canned are fine ) , chopped

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

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Input: 1 cup dry white wine, stock or water

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

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Input: 6 3-inch pieces of cinnamon


Input: 5 or 6 cloves garlic, peeled and slivered

5 or 6 cloves garlic , peeled and slivered

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Input: Salt and pepper to taste

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


Input: 1 1/2 pints blackberries (or raspberries)

1$1/2 pints blackberries ( or raspberries )

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

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Input: About 3 tablespoons water


Input: 7 dried figs, stemmed


Input: 1 chilled egg, beaten


Input: 2 teaspoons ground cinnamon


Input: 2 cups all-purpose flour


Input: 1 cup chilled, unsalted butter, cut into pieces

1 cup chilled , unsalted butter , cut into pieces

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Input: 2/3 cup sugar


Input: 1/2 cup shelled pistachios


Input: 2 tablespoons Grand Marnier or other orange liqueur or brandy

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

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Input: 2 cups orange juice


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon cornstarch


Input: 1/4 cup soy sauce


Input: 1 orange


Input: 2 cups water


Input: 1/2 cup sugar


Input: 4 1-inch-thick swordfish steaks


Input: 1 to 2 tablespoons peanut oil

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Input: 1 tablespoon water


Input: 2 teaspoons soy sauce


Input: 1/4 cup sugar


Input: 1/2 teaspoon freshly ground pepper


Input: 1 1-inch piece fresh ginger, peeled and finely slivered

1 1-inch piece fresh ginger , peeled and finely slivered

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

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Input: 2 large bunches green onions (white and 3 inches green part only), halved crosswise and quartered lengthwise

2 large bunches green onions ( white and 3 inches green part only ) , halved crosswise and quartered lengthwise

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

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

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

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


Input: 1 tablespoon peanut oil


Input: 1 teaspoon toasted sesame oil


Input: 1 tablespoon sesame seeds


Input: 1/4 cup chopped fresh basil


Input: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large tomatoes, halved through the stem and cut into 1/4-inch-thick slices

4 large tomatoes , halved through the stem and cut into 1/4-inch-thick slices

B-QTY B-COMMENT B-NAME O 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: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk celery, trimmed and diced fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups tomato juice


Input: 2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1 1/2 tablespoons red wine vinegar


Input: 3 packages (1 ounce each) instant cream of wheat cereal

3 packages ( 1 ounce each ) instant cream of wheat cereal

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

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

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


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: Several grinds of black pepper

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


Input: 1 1/2 cups all-purpose flour


Input: 1 teaspoon sugar


Input: 1 egg


Input: 2 tablespoons butter


Input: 1 tablespoon tomato paste


Input: 1 cup loosely packed basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unsalted butter, cut into small pieces, at room temperature

1/2 cup unsalted butter , cut into small pieces , at room temperature

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 fresh chopped parsley or other fresh herbs like basil or tarragon

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

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

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


Input: 4 tablespoons corn or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 2 tablespoons red-wine vinegar


Input: 1/2 cup water


Input: 2 1/2 pounds small potatoes, peeled and cut, if necessary, into equal-size pieces (about 3 to 4 potatoes per person)

2$1/2 pounds small potatoes , peeled and cut , if necessary , into equal-size pieces ( about 3 to 4 potatoes per person )

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

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

NoCAP NoCAP 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 YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 scallions, cleaned and finely minced (about 1/3 cup)

3 scallions , cleaned and finely minced ( about 1/3 cup )

B-QTY B-NAME O 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

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


Input: 2 teaspoons soy sauce


Input: 3 tablespoons cider vinegar


Input: 1/3 cup vegetable oil (or corn oil)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon red pepper flakes (use more or less, to taste)

1/2 teaspoon red pepper flakes ( use more or less , to taste )

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 O

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


Input: 1 teaspoon salt


Input: 1 tablespoon sugar


Input: 1 cucumber (about 12 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup shredded basil


Input: Cucumber hot sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN 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: 1 1/2 teaspoons salt


Input: 3 large eggs


Input: 3 cloves garlic, peeled, crushed and chopped fine (about 3/4 teaspoon)

3 cloves garlic , peeled , crushed and chopped fine ( about 3/4 teaspoon )

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

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

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


Input: 1/2 to 3/4 (depending on size) of 1 whole jalapeno pepper, rib and seeds removed, and cut into 1/8-inch pieces (about 2 teaspoons)

1/2 to 3/4 ( depending on size ) of 1 whole jalapeno pepper , rib and seeds removed , and cut into 1/8-inch pieces ( about 2 teaspoons )

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

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

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

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


Input: 10 ounces fresh green beans


Input: 1 1/2 cups fresh bread crumbs (from 3 to 4 slices fresh bread)

1$1/2 cups fresh bread crumbs ( from 3 to 4 slices fresh bread )

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

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

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


Input: 1/4 cup shredded fresh basil


Input: About 1 3/4 pounds salmon (to accommodate trimming and removal of skin); you should have 1 1/2 pounds of cleaned flesh

About 1$3/4 pounds salmon ( to accommodate trimming and removal of skin ) ; you should have 1$1/2 pounds of cleaned flesh

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

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

YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN


Input: 5 tablespoons olive oil or a mixture of olive oil and vegetable oil (safflower or corn oil)

5 tablespoons olive oil or a mixture of olive oil and vegetable oil ( safflower or corn oil )

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

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

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


Input: 3/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 large red onion, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 4 large ripe tomatoes (about 1 1/2 to 2 pounds)

4 large ripe tomatoes ( about 1$1/2 to 2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon flour


Input: 3 1/2 cups chicken stock


Input: 1 1/2 cups dry red wine


Input: 2 pounds Alaskan king salmon, preferably Copper River, in four portions, with skin

2 pounds Alaskan king salmon , preferably Copper River , in four portions , with skin

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

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

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


Input: 2 shallots, minced


Input: 1 1/3 cups French lentils, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sprigs thyme


Input: 1 1/2 ounces pancetta, diced


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe tomatoes, seeded and diced

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: 4 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped Italian parsley


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Japanese eggplants, cut into 1/4-inch dice

2 Japanese eggplants , cut into 1/4-inch dice

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 tablespoons olive oil


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

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

2 medium baking potatoes , peeled and cut into 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh rosemary


Input: 1 tablespoon chopped fresh thyme


Input: 1 teaspoon grated lemon zest


Input: 1 3 1/2-pound chicken, deboned by the butcher and pounded flat

1 3$1/2-pound chicken , deboned by the butcher and pounded flat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, softened

6 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium white onion, peeled and cut across into1/8-inch-thick slices

1 medium white onion , peeled and cut across into1/8-inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons dried oregano, preferably Mexican

1$1/2 teaspoons dried oregano , preferably Mexican

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground cumin, preferably ground fresh

1/8 teaspoon ground cumin , preferably ground fresh

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 2/3 cups chicken broth, homemade or low-sodium canned, plus more if needed 1 1/2 tablespoons vegetable or olive oil

2$2/3 cups chicken broth , homemade or low-sodium canned , plus more if needed 1$1/2 tablespoons vegetable or olive oil

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

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

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

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


Input: 2 cups thinly sliced shiitake mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound red-skinned potatoes (about 8 small), quartered

1 pound red-skinned potatoes ( about 8 small ) , quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 2 1/2- to 3-pound chicken, quartered

B-COMMENT B-QTY 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: 8 medium dried guajillo chilies (about 2 ounces), stemmed and seeded

8 medium dried guajillo chilies ( about 2 ounces ) , stemmed and seeded

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

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

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


Input: 4 medium dried ancho chilies (about 2 ounces), stemmed and seeded

4 medium dried ancho chilies ( about 2 ounces ) , stemmed and seeded

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

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

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


Input: 8 cloves garlic, unpeeled


Input: 1/2 cup duck-and-veal demi-glace (see note)

1/2 cup duck-and-veal demi-glace ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound fresh tagliatelle or fettucine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3-pound hen


Input: 2 ounces black truffles Kosher salt and freshly ground pepper to taste

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

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

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


Input: 2 ounces foie-gras terrine (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup freshly grated Asiago or Parmesan cheese

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 4-ounce half breasts of boneless, skinless chicken, pounded thin

6 4-ounce half breasts of boneless , skinless chicken , pounded thin

B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-NAME 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: 1 teaspoon chopped fresh basil


Input: 1 teaspoon chopped fresh cilantro Kosher salt and freshly ground pepper to taste

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

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

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


Input: 1/3 cup cooked wild rice


Input: 1/3 cup corn


Input: 1 ounce dried porcini mushrooms, soaked in hot water for 30 minutes, drained and diced

1 ounce dried porcini mushrooms , soaked in hot water for 30 minutes , drained and diced

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

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

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


Input: 1/4 cup corn


Input: 2 tablespoons finely diced jicama


Input: 2 tablespoons finely diced red bell pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped fresh cilantro


Input: 1 teaspoon chopped fresh basil


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

1/2 teaspoon kosher salt , plus more to taste Freshly ground pepper to taste

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

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

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


Input: Freshly ground pepper to taste


Input: 1 teaspoon olive oil


Input: 1/3 cup finely diced leek


Input: 1/2 teaspoon minced garlic


Input: 1/2 teaspoon minced fresh ginger


Input: 1/2 Serrano chili, seeded and minced

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut or canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon olive oil


Input: 1 teaspoon minced shallots


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound green lentils, soaked in cold water overnight

1/4 pound green lentils , soaked in cold water overnight

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: 1 tablespoon soy sauce


Input: 4 pounds mussels (or 6 to 8 pounds hard-shell clams), well washed

4 pounds mussels ( or 6 to 8 pounds hard-shell clams ) , well washed

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


Input: 1 tablespoon roughly chopped ginger


Input: 2 cloves garlic, lightly smashed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup roughly chopped scallions


Input: 3/4 cup freshly grated Parmigiano-Reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups Italian Arborio rice


Input: 1/4 cup finely minced onions


Input: 1 pound fresh wild mushrooms, trimmed, cleaned and sliced (see note)

1 pound fresh wild mushrooms , trimmed , cleaned and sliced ( see note )

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

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 olive oil


Input: 1/4 cup finely minced scallions


Input: 3 tablespoons unsalted butter


Input: 1 teaspoon dried rosemary


Input: 4 cups beef or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground saffron


Input: 1/4 pound double-smoked bacon cut into 1/4-inch-thick strips that, in turn, are cut into 2-inch-long lardons

1/4 pound double-smoked bacon cut into 1/4-inch-thick strips that , in turn , are cut into 2-inch-long lardons

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

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

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


Input: 1/4 pound shiitake mushrooms


Input: 1/4 pound golden oak mushrooms


Input: 1 1/2 pounds Idaho potatoes, peeled and cut into 1/8-inch slices

1$1/2 pounds Idaho potatoes , peeled and cut into 1/8-inch slices

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chardonnay


Input: 1/2 cup chicken stock


Input: 2 tablespoons olive oil


Input: 3/4 cup freshly grated Parmigiano-Reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon juniper berries, about 20 to 25 berries

1 teaspoon juniper berries , about 20 to 25 berries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons gin


Input: 2 eggs


Input: 4 to 6 slices, 1/2 inch thick, Italian or French country-syle bread, toasted

4 to 6 slices , 1/2 inch thick , Italian or French country-syle bread , toasted

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

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

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


Input: 1 tablespoon finely chopped fresh Italian parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 can (16 ounces) imported Italian plum tomatoes, drained and finely chopped, or 2 fresh, very ripe medium tomatoes, peeled, seeded and finely chopped

1 can ( 16 ounces ) imported Italian plum tomatoes , drained and finely chopped , or 2 fresh , very ripe medium tomatoes , peeled , seeded and finely chopped

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

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

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

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN 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: 1 pound fresh wild mushrooms, trimmed, cleaned and thinly sliced (see note)

1 pound fresh wild mushrooms , trimmed , cleaned and thinly sliced ( see note )

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

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 medium onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons olive oil


Input: 1 clove garlic, crushed


Input: 4 cups beef or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons unsalted butter


Input: 2 cups dried, shaved bonito flakes (available in Japanese groceries)

2 cups dried , shaved bonito flakes ( available in Japanese groceries )

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

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

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


Input: 2 tablespoons chopped parsley, for garnish

2 tablespoons chopped parsley , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 8-inch length of kombo, a type of kelp, available in Japanese groceries and some health-food stores

1 8-inch length of kombo , a type of kelp , available in Japanese groceries and some health-food stores

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

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


Input: 1/2 cup dashi stock (see recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound mushroom-flavored or regular soba (buckwheat noodles) available in Japanese groceries and health-food stores

1 pound mushroom-flavored or regular soba ( buckwheat noodles ) available in Japanese groceries and health-food stores

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

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

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


Input: 2 tablespoons sake


Input: 2 tablespoons dark soy sauce


Input: 3 tablespoons butter


Input: 1 package enoki mushrooms, for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound white button mushrooms


Input: 1/4 pound fresh shiitakes


Input: 1/4 pound chanterelles


Input: Salt to taste as desired

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


Input: 1/4 pound oyster mushrooms (pleurotes)

1/4 pound oyster mushrooms ( pleurotes )

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 YesPAREN YesPAREN YesPAREN


Input: Salt to taste as desired

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


Input: 2 tablespoons melted butter


Input: 2 tablespoons apricot preserves


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 thick veal chops


Input: 1 teaspoon soy sauce, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces fresh chanterelles


Input: 2 tablespoons sifted flour


Input: 2 cups rich veal stock, made only from meat and bones

2 cups rich veal stock , made only from meat and bones

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

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

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


Input: 1 teaspoon arrowroot, mixed with 1/3 cup water

1 teaspoon arrowroot , mixed with 1/3 cup water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste, if desired

Salt and freshly ground pepper to taste , if desired

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound small, fresh wild mushrooms, trimmed, cleaned and sliced

1/4 pound small , fresh wild mushrooms , trimmed , cleaned and sliced

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

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

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


Input: Freshly ground pepper to taste

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


Input: 1 ounce dried boletes (cepes or funghi porcini)

1 ounce dried boletes ( cepes or funghi porcini )

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 1/2 cups water


Input: 1 small sliced onion


Input: 1 teaspoon soy sauce, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely diced, thinly sliced cooked ham

1/2 cup finely diced , thinly sliced cooked ham

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1/2 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onions


Input: 1/4 cup slivered blanched almonds


Input: 3 tablespoons butter


Input: 1/2 cup fresh or canned chicken broth

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: 2 tablespoons heavy cream


Input: 1 cup rice


Input: 6 cups water


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped shallots


Input: 2 teaspoons curry powder


Input: 1 zucchini, about 1/2 pound, ends trimmed

1 zucchini , about 1/2 pound , ends trimmed

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: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 3 pounds apples


Input: 4 skinless, boneless chicken breast halves, about 1 1/4 pounds

4 skinless , boneless chicken breast halves , about 1$1/4 pounds

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


Input: 1/2 cup sugar


Input: 3 tablespoons unsalted butter


Input: 1 to 2 tablespoons ice water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

1$1/2 sticks ( 12 tablespoons ) cold unsalted butter , cut into small pieces

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

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


Input: 1 teaspoon sugar


Input: 1 1/2 cups all-purpose flour


Input: 1/4 teaspoon salt


Input: 2/3 cup sugar


Input: 5 ounces unsalted butter


Input: 1 3/4 cups flour


Input: 1/2 cup finely ground walnuts


Input: 1 teaspoon cinnamon


Input: 1 egg


Input: 1 1/2 pounds pears


Input: 1 tablespoon sugar


Input: 1/2 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons sugar


Input: 3/4 cup dry white wine


Input: 8 pears


Input: 6 amaretti cookies


Input: 4 tablespoons unsalted butter at room temperature

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: 1 teaspoon dried fennel seeds


Input: 6 sprigs fresh parsley


Input: 1 whole clove garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1 6-ounce can tomato paste

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


Input: 1 teaspoon dried thyme


Input: 1 bay leaf


Input: 1 cup coarsely chopped onions


Input: 1 cup coarsely chopped green part of leeks

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 coarsely chopped celery


Input: 2 cups dry white wine


Input: 4 cups cold water


Input: 6 peppercorns


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/2 cup finely chopped parsley


Input: 2 cups canned imported tomatoes, crushed

2 cups canned imported tomatoes , crushed

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: 2 pounds fish bones


Input: 6 cups fish broth (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon dried hot red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon loosely packed thread saffron

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup finely chopped celery


Input: 1 teaspoon turmeric


Input: 1 1/2 cups finely chopped green and white parts of leeks

1$1/2 cups finely chopped green and white parts of leeks

B-QTY B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups finely chopped onions


Input: 1 tablespoon finely minced garlic


Input: 1/4 cup olive oil


Input: 24 medium-size raw shrimp, about 3/4 pound

24 medium-size raw shrimp , about 3/4 pound

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: 1 pound raw mussels


Input: 1 1/2 pounds skinless, boneless monkfish fillets

1$1/2 pounds skinless , boneless monkfish fillets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cumin


Input: 1/2 cup water


Input: Salt to taste if desired

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


Input: 2 tablespoons butter


Input: 1 pound carrots, trimmed and scraped

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 shredded fresh basil


Input: 2 tablespoons butter


Input: 1/4 cup freshly grated Parmesan cheese, plus additional cheese to be served on the side

1/4 cup freshly grated Parmesan cheese , plus additional cheese to be served on the side

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

NoCAP NoCAP NoCAP NoCAP YesCAP 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 1/2 cups heavy cream


Input: 1/2 pound wild mushrooms such as shiitake, morels or oyster mushrooms or an equal weight of cultivated mushrooms

1/2 pound wild mushrooms such as shiitake , morels or oyster mushrooms or an equal weight of cultivated mushrooms

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

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

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


Input: 1/2 pound angel hair (capellini) pasta or vermicelli

1/2 pound angel hair ( capellini ) pasta or vermicelli

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sprig fresh rosemary or 1/2 teaspoon dried

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 teaspoon finely chopped jalapeno peppers, optional

1 teaspoon finely chopped jalapeno peppers , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced garlic


Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 1/4 cup olive oil


Input: 1/4 pound thinly sliced prosciutto


Input: 1/2 pound snow pea pods


Input: 6 plum tomatoes, about 3/4 pound

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: 10 tablespoons butter


Input: 3 tablespoons cold water, approximately

3 tablespoons cold water , approximately

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup toasted walnut pieces, preferably black walnuts

3/4 cup toasted walnut pieces , preferably black walnuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 cups flour


Input: 1 egg yolk


Input: 1 tablespoon sugar


Input: Salt to taste


Input: 1 1/4 cups milk


Input: 3/4 cup heavy cream


Input: 1/4 teaspoon nutmeg


Input: 3 eggs


Input: 1 teaspoon grated fresh ginger or half that amount ground

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Input: 1/2 teaspoon salt, optional


Input: 3/4 cup sugar


Input: 1 1/2 cups pumpkin, canned or fresh

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Input: Pastry for a 1-crust, 10-inch pie (see recipe)

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Input: 1/2 cup rich turkey or chicken broth

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Input: 1 cup canned cream-style corn


Input: 1 cup finely chopped celery


Input: 1 cup finely chopped parsley


Input: 2 tablespoons finely chopped bottled jalapeno peppers

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Input: Freshly ground pepper to taste

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Input: Salt to taste if desired

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Input: 2 raw eggs, well beaten

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Input: 1/4 pound finely cubed Gruyere or Cheddar cheese, about 2/3 cup

1/4 pound finely cubed Gruyere or Cheddar cheese , about 2/3 cup

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Input: 2 hard-cooked eggs, coarsely chopped

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Input: 1 turkey gizzard


Input: 1 turkey liver


Input: 1 turkey heart


Input: 1 cup finely chopped sweet green peppers

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Input: 1 tablespoon finely minced garlic


Input: 4 tablespoons butter


Input: 2 cups finely chopped onions


Input: 4 cups finely crumbled corn bread

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Input: 1/4 cup grappa (see note)

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Input: 1/2 cup dry white wine


Input: 2 cups bread crumbs


Input: 6 egg yolks


Input: 1/2 cup sugar


Input: 1/2 pound thin-sliced mushrooms, about 2 cups

1/2 pound thin-sliced mushrooms , about 2 cups

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Input: 1 1/2 cups finely chopped celery


Input: 1 teaspoon dried marjoram


Input: 1 tablespoon finely chopped garlic


Input: 3/4 pound onions, finely chopped, about 2 cups

3/4 pound onions , finely chopped , about 2 cups

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Input: 1 turkey liver


Input: 1 turkey heart


Input: 10 cherry tomatoes


Input: 1 turkey gizzard


Input: 1 pound sausage in bulk


Input: 2 scallions


Input: Few sprigs cilantro to yield 2 tablespoons chopped

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Input: 8 ounces very thin Chinese noodles or Italian spaghettini

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Input: 1 teaspoon hot-chili oil


Input: 1 tablespoon rice vinegar


Input: 1 tablespoon white wine or dry vermouth

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Input: 2 teaspoons Asian sesame oil


Input: 1 teaspoon sugar


Input: 8 ounces skinless, boneless chicken breast

8 ounces skinless , boneless chicken breast

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Input: 1 cup dry white wine


Input: 2/3 pound Kirby cucumbers


Input: 2 cloves garlic


Input: Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated

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Input: 2 tablespoons Asian sesame paste


Input: 1 1/2 tablespoons reduced-sodium soy sauce

1$1/2 tablespoons reduced-sodium soy sauce


Input: 1 cup chopped onion


Input: Salt and freshly ground black pepper to taste

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Input: 1 clove garlic, minced


Input: 1 tablespoon vegetable oil


Input: 2 cups tomato sauce


Input: 1/4 cup chicken broth


Input: Vegetable oil for frying


Input: 2 teaspoons finely minced garlic


Input: Tomato sauce (see recipe)

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Input: Salt to taste


Input: 5 eggs, separated


Input: 1/2 cup flour


Input: 1/2 pound Monterey Jack cheese


Input: 6-8 fresh Anaheim chiles, peeled

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Input: 2 tablespoons finely chopped parsley


Input: 1/2 bay leaf


Input: 1 sprig fresh thyme or 1/2 teaspoon dried

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Input: Freshly ground pepper to taste


Input: 1 cup chicken broth


Input: Salt to taste, if desired

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Input: 1/2 cup finely chopped onion


Input: 1 tablespoon butter


Input: 6 carrots, trimmed, about 3/4 pound total weight

6 carrots , trimmed , about 3/4 pound total weight

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Input: 3 Idaho potatoes, about 1 pound total weight

3 Idaho potatoes , about 1 pound total weight

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Input: 1 bay leaf


Input: 1/2 teaspoon powdered turmeric


Input: 1/8 teaspoon paprika


Input: 1/2 teaspoon powdered cumin


Input: 1 cup water


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 tablespoon corn oil