Input: 2 tablespoons plus 1/2 teaspoon olive oil

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

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Input: 2 large baking potatoes, preferably long and thin

2 large baking potatoes , preferably long and thin

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

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Input: Olive oil for pan (about 1 teaspoon)

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

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Input: 1 teaspoon salt


Input: 2 1/2 to 3 cups all-purpose flour

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Input: 1 cup warm water


Input: 1 package ( 1/4 ounce) active dry yeast

1 package ( 1/4 ounce ) active dry yeast

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Input: 1 to 2 cups sugar, depending on the tartness of the apples

1 to 2 cups sugar , depending on the tartness of the apples

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

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Input: 2 teaspoons cinnamon


Input: 1 cup bread crumbs


Input: 1/2 pound unsalted butter, melted

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Input: 2/3 cup lukewarm water


Input: 12 apples, peeled and diced

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

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Input: 1/4 cup honey


Input: 2 eggs plus 1 egg yolk

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

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Input: 1/3 cup whipping cream


Input: 3 1/2 cups bread flour or unbleached all-purpose flour

3$1/2 cups bread flour or unbleached all-purpose flour

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

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Input: 1 teaspoon salt


Input: 1/2 cup warmed vegetable oil, plus 2 tablespoons

1/2 cup warmed vegetable oil , plus 2 tablespoons

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

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Input: 2 eggs


Input: 3/4 cup white sugar


Input: 1 cup brown sugar


Input: 1/4 cup salted butter, melted

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Input: 1 1/4 pound ground walnuts


Input: 3 to 3 1/2 cups bread flour or unbleached all-purpose flour

3 to 3$1/2 cups bread flour or unbleached all-purpose flour

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

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Input: 1/4 cup salted butter, melted, plus butter for greasing bowls and pans

1/4 cup salted butter , melted , plus butter for greasing bowls and pans

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

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Input: 1 medium egg


Input: Dash of salt


Input: 1/2 teaspoon vanilla


Input: 1 package dry yeast


Input: 3/4 cups whole milk, scalded

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Input: 1/4 cup white sugar


Input: 1/4 cup warm water


Input: 1 cup tomato sauce or juice

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

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Input: 1 large cabbage


Input: 1 pound ground beef


Input: 1/2 pound ground pork


Input: 1/2 pound ground ham


Input: 1 cup raw rice


Input: 1 medium onion, diced fine

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

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Input: 1 egg


Input: 1/2 teaspoon garlic powder


Input: 1 tablespoon salt


Input: 1 teaspoon black pepper


Input: 1 pound sauerkraut


Input: Handful of flat Italian parsley, shredded

Handful of flat Italian parsley , shredded

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

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Input: Garlic powder to taste


Input: 7 to 8 cloves garlic, peeled

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Input: 4 cups fresh fennel bulbs and leaves, diced

4 cups fresh fennel bulbs and leaves , diced

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Input: 1 5-pound pork butt roast (or a boned sirloin tip roast)

1 5-pound pork butt roast ( or a boned sirloin tip roast )

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons butter


Input: 1 1/2 cups grated rutabaga (optional)

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

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Input: 1 1/2 cups carrots, peeled and diced

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 cups diced sirloin or top round

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

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Input: 2 cups chopped onions (optional)

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

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Input: 1/2 cup ice water


Input: 2 cups potatoes, peeled and diced

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Input: Water


Input: 2 medium onions


Input: 2 leeks, well rinsed


Input: 2 carrots, peeled


Input: 2 stalks celery


Input: 2 cloves garlic, peeled


Input: 2 sprigs parsley


Input: 2 sprigs fresh dill


Input: 10 whole black peppercorns


Input: Salt


Input: 4 cups sifted all-purpose flour


Input: 1 tablespoon salt


Input: 1 1/2 teaspoons baking powder


Input: 1 cup shortening


Input: Juice of 1/2 lemon


Input: 1 teaspoon cornstarch (optional)

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

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Input: A 4-pound chicken, left whole or split

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

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Input: Salt and freshly ground black pepper

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

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Input: 3 to 4 sprigs parsley


Input: 2 medium onions


Input: Water


Input: 1/2 cup dry white wine or chicken stock (optional)

1/2 cup dry white wine or chicken stock ( optional )

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

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Input: A 4- to 5-pound chicken

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


Input: 1 lemon


Input: 1 tablespoon olive oil, vegetable oil or soft butter

1 tablespoon olive oil , vegetable oil or soft butter

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

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Input: 1 to 1 1/2 cups vegetable oil, like canola or peanut, for deep-frying

1 to 1$1/2 cups vegetable oil , like canola or peanut , for deep-frying

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 pound chopped fresh wild mushrooms, like portobello, cremini, oyster, shiitake - or a mixture

1/2 pound chopped fresh wild mushrooms , like portobello , cremini , oyster , shiitake - or a mixture

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

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Input: 1 1/2 tablespoons fresh chopped tarragon

1$1/2 tablespoons fresh chopped tarragon


Input: 1 1/2 tablespoons fresh chopped chives


Input: 4 tablespoons olive oil


Input: 1 1/2 tablespoons each chopped fresh parsley, tarragon and chives

1$1/2 tablespoons each chopped fresh parsley , tarragon and chives

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Input: 3/4 cup milk


Input: 2 tablespoons unsalted butter


Input: 4 medium-large Idaho potatoes, about 2 1/4 pounds

4 medium-large Idaho potatoes , about 2$1/4 pounds

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

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Input: 8 ounces plain yogurt


Input: 8 Indian pappadums (available at most specialty markets)

8 Indian pappadums ( available at most specialty markets )

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Input: 1 small bunch coriander, minced

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Input: 1 slice peeled fresh ginger, about 3/4-inch thick, finely minced

1 slice peeled fresh ginger , about 3/4-inch thick , finely minced

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

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Input: Cayenne pepper to taste


Input: 1 small hot green chili, seeded and minced

1 small hot green chili , seeded and minced

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

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Input: 3/4 pound lean ground lamb


Input: 3 medium-size ripe tomatoes, peeled and chopped

3 medium-size ripe tomatoes , peeled and chopped

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

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Input: 2 tablespoons, plus 1 1/2 cups, vegetable oil

2 tablespoons , plus 1$1/2 cups , vegetable oil

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Input: 1 teaspoon black mustard seeds


Input: 1 1/2 teaspoons cumin seeds


Input: 2 medium-size onions, chopped

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


Input: 1 1/2 pounds sea scallops (about 18 large scallops)

1$1/2 pounds sea scallops ( about 18 large scallops )

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

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Input: 1 eggplant, about 1 1/2 pounds

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

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Input: Salt to taste


Input: 1/2 tablespoon unsalted butter


Input: 3 tablespoons minced fresh chives


Input: 2 pounds Idaho potatoes, peeled

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

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Input: 1/2 cup, plus 2 tablespoons, extra-virgin olive oil

1/2 cup , plus 2 tablespoons , extra-virgin olive oil

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 cup chicken broth


Input: Juice of 1/2 orange


Input: 1/2 teaspoon each minced fresh rosemary, tarragon and thyme

1/2 teaspoon each minced fresh rosemary , tarragon and thyme

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Input: 1/2 teaspoon fresh minced tarragon


Input: 1/2 teaspoon fresh minced thyme


Input: 2 tablespoons Champagne vinegar


Input: Juice of 1 lemon


Input: Juice of 1 lime


Input: 1 1/2 cups peanut oil for deep-frying

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 bunch fresh chives


Input: 1 pound lump crab meat


Input: 2 medium-size ripe tomatoes, peeled, seeded and diced

2 medium-size ripe tomatoes , peeled , seeded and diced

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

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Input: 1 large celery root, about 1 pound

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

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Input: 1 teaspoon Dijon mustard


Input: 1/4 cup white-wine vinegar


Input: 3/4 cup grape-seed oil


Input: 1 teaspoon ground ginger


Input: 1 teaspoon allspice


Input: 1/4 teaspoon saffron threads


Input: Finely grated zest of half an orange

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

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Input: 2 cups basmati rice


Input: 4 cups vegetable stock


Input: Salt


Input: 1 cup flour


Input: 1/2 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1 cup rolled oats


Input: 9 tablespoons butter, at room temperature

9 tablespoons butter , at room temperature

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

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Input: 1/2 cup light brown sugar


Input: 1/2 cup superfine sugar


Input: 1 large egg


Input: 1 teaspoon vanilla extract


Input: 3/4 cup chopped pecans


Input: 1 cup M&M's or other sugar-coated candies in Halloween colors

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: 3 cloves garlic, 2 minced, 1 halved

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

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Input: 1/2 teaspoon curry powder


Input: 1 cup dried cranberries


Input: 1 onion, finely chopped


Input: 1 tablespoon vegetable oil


Input: 1 extra-large egg


Input: 2 tablespoons melted butter


Input: 1 cup cooked pumpkin puree


Input: 1 cup buttermilk


Input: Warm maple syrup


Input: 1 6 1/2- to 7-pound sugar pumpkin, or other pumpkin suitable for eating

1 6$1/2- to 7-pound sugar pumpkin , or other pumpkin suitable for eating

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

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Input: 1 tablespoon sugar


Input: 1/2 teaspoon cinnamon


Input: 1 cup all-purpose flour


Input: 1/2 cup whole-wheat flour


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1 tablespoon butter


Input: Salt and freshly ground black pepper

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Input: Freshly grated Parmesan cheese


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

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

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Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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Input: 1 ounce Parmigiano Reggiano


Input: 6 ounces fennel (1 1/2 cups)

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

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Input: 6 large Italian, French or Greek black olives

6 large Italian , French or Greek black olives

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

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Input: 1 teaspoon olive oil


Input: 2 tablespoons butter


Input: 4 large leeks, white part only, well rinsed and chopped, about 2 cups

4 large leeks , white part only , well rinsed and chopped , about 2 cups

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

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Input: 2 cloves garlic, minced


Input: 3 cups cubed pumpkin


Input: 3 cups water


Input: 1 cup milk or half-and-half


Input: Salt and freshly ground black pepper

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

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Input: 1 1/2 cups arborio rice


Input: 2 cups pumpkin, in 1/2-inch dice

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

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Input: 3 tablespoons olive oil


Input: 2 cloves garlic, minced


Input: 5 cups boiling chicken stock


Input: 1 tablespoon minced fresh chives


Input: Generous pinch of saffron


Input: 1/2 cup Marsala


Input: 8 ounces fresh pasta


Input: 16 ounces assorted mushrooms (portobello, shiitake, cremini, hen of the woods, porcini)

16 ounces assorted mushrooms ( portobello , shiitake , cremini , hen of the woods , porcini )

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

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Input: 2 teaspoons olive oil


Input: 16 ounces whole onion or 14 ounces chopped, ready-cut onion (about 3 cups)

16 ounces whole onion or 14 ounces chopped , ready-cut onion ( about 3 cups )

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

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


Input: 1 head escarole


Input: 1/8 teaspoon crushed red pepper flakes

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Input: 2 cups plus 2 tablespoons chicken broth, homemade or low-sodium canned

2 cups plus 2 tablespoons chicken broth , homemade or low-sodium canned

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Input: 1 teaspoon capers, chopped


Input: Freshly ground pepper to taste

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


Input: 1/4 cup golden raisins, soaked in hot water for 30 minutes, drained

1/4 cup golden raisins , soaked in hot water for 30 minutes , drained

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Input: 1 anchovy fillet, finely chopped

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

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Input: 1/2 cup bread crumbs


Input: 1/4 cup coarsely chopped walnuts


Input: 1/2 teaspoon salt


Input: 7 cloves garlic, peeled, 1 minced and 6 crushed

7 cloves garlic , peeled , 1 minced and 6 crushed

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

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Input: 1 1/4 teaspoons olive oil


Input: 2 boneless, skinless duck breasts, split

2 boneless , skinless duck breasts , split

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

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Input: Freshly ground pepper to taste

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


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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Input: 1 1/2 cups Arborio rice


Input: 8 cups chopped escarole


Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

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Input: 3 teaspoons olive oil


Input: 1 small onion, peeled and finely chopped

1 small 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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Input: 2 cups dry white wine


Input: 6 1/2 cups chicken broth, homemade or low-sodium canned

6$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: Olive oil spray


Input: 3 tablespoons grated hard ricotta salata

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

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Input: 9 lasagna noodles, cooked and drained well

9 lasagna noodles , cooked and drained well

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Input: 1 15-ounce container skim-milk ricotta

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


Input: 1 egg, beaten


Input: Freshly ground pepper to taste

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


Input: 2 1/2 teaspoons kosher salt


Input: 1/4 teaspoon crushed red pepper flakes

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

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Input: 6 heads kale, stemmed and coarsely chopped (about 24 cups)

6 heads kale , stemmed and coarsely chopped ( about 24 cups )

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

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Input: 5 teaspoons chopped fresh rosemary


Input: Freshly ground pepper to taste

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


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

2 cups chicken broth , homemade or low-sodium canned

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

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Input: 4 pork chops, 3/4 inch thick

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Input: 28 medium-size plum tomatoes, core end cut off, halved lengthwise

28 medium-size plum tomatoes , core end cut off , halved lengthwise

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

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Input: 2 cloves garlic, peeled and minced

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Input: 1 teaspoon olive oil


Input: 2 large baking potatoes, peeled and thinly sliced

2 large baking potatoes , peeled and thinly sliced

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

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Input: Freshly ground pepper to taste

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


Input: 1 teaspoon kosher salt


Input: 2 teaspoons olive oil


Input: 2 1/2 teaspoons caraway seeds, crushed

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Input: 3 teaspoons kosher salt


Input: 4 cloves garlic, peeled and minced

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Input: 6 medium carrots, peeled and cut into 1/4-inch cubes

6 medium carrots , peeled and cut into 1/4-inch cubes

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: 4 heads kale, stemmed and coarsely chopped (about 8 cups)

4 heads kale , stemmed and coarsely chopped ( about 8 cups )

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

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Input: 2 medium onions, peeled and chopped

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

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Input: 3 plum tomatoes, cored and cut into 1/2-inch dice

3 plum tomatoes , cored and cut into 1/2-inch dice

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

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Input: 2 teaspoons olive oil


Input: 2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon balsamic vinegar


Input: 4 cups chicken broth, homemade or low-sodium canned

4 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)

1$1/2 heads kale , stemmed and coarsely chopped ( about 6 cups )

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

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Input: 1 clove garlic, peeled and minced

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Input: 2 large baking potatoes, peeled and cut into 1/4-inch cubes

2 large baking potatoes , peeled and cut into 1/4-inch cubes

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

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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: 2 to 3 tablespoons unsalted butter, melted

2 to 3 tablespoons unsalted butter , melted

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Input: 1 pound linguica or chorizo, cut across into 1/8-inch-thick slices

1 pound linguica or chorizo , cut across into 1/8-inch-thick slices

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

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Input: 1 cup heavy cream


Input: 1 1/3 cup pecans, toasted slightly and chopped

1$1/3 cup pecans , toasted slightly and chopped

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

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Input: 1/2 teaspoon salt


Input: 1/3 cup sugar plus 2 to 3 additional tablespoons for sprinkling

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Input: 1 tablespoon baking powder


Input: 2 eggs, beaten


Input: 2 cups all-purpose flour, plus more for rolling out the dough

2 cups all-purpose flour , plus more for rolling out the dough

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

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Input: 3/4 pound of puff pastry


Input: 2 sticks sweet butter, very cold

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

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Input: 1/4 teaspoon vanilla extract


Input: 1 cup sweet butter, slightly softened

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

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Input: 1 cup sugar


Input: 1 16-ounce box light-brown sugar


Input: 1 cup plus 1 tablespoon peanut butter

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Input: 2 eggs


Input: 2 teaspoons vanilla extract


Input: 3 cups flour


Input: 1 tablespoon baking powder


Input: 1 cup semisweet chocolate chips


Input: 8 ounces semisweet chocolate


Input: 3 ounces unsweetened chocolate


Input: 6 tablespoons butter


Input: 3 eggs


Input: 1 cup sugar


Input: 1 teaspoon vanilla extract


Input: 1 teaspoon salt


Input: 1 teaspoon baking powder


Input: 4 tablespoons flour


Input: 1 cup chocolate chips


Input: 1 cup pecans, coarsely chopped

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Input: 8 large Golden Delicious apples, peeled, cored and cut into quarters

8 large Golden Delicious apples , peeled , cored and cut into quarters

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

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Input: 1 cup sugar


Input: 1/2 cup sugar


Input: 3 egg whites


Input: 5 eggs


Input: 5 1/3 cups sweetened flake coconut


Input: 1/2 pint fresh blackberries


Input: 2/3 cup graham crackers (one package)

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

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Input: 1/3 cup brown sugar


Input: 1/3 cup melted butter


Input: Spray shortening for greasing pan

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


Input: 2 pounds cream cheese


Input: 1/2 cup unsalted butter


Input: 1 cups sugar


Input: 1 pound sour cream


Input: 2 tablespoons cornstarch


Input: 1 teaspoon lemon extract


Input: 1 teaspoon vanilla extract


Input: 1/2 pint fresh blueberries


Input: 1 teaspoon vanilla extract


Input: 1/2 pint fresh raspberries


Input: 1/4 cup dark-brown sugar


Input: Salt and pepper to taste

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


Input: 6 to 8 ice cubes


Input: 12 cherry tomatoes, sliced


Input: 2 cups plain lowfat yogurt


Input: 1/4 cup red wine vinegar


Input: 1/4 cup extra-virgin olive oil


Input: 1 medium onion, peeled and cut in chunks

1 medium onion , peeled and cut in chunks

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

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Input: 1 green pepper, seeded and cut in chunks

1 green pepper , seeded and cut in chunks

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

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Input: 1 cucumber, peeled and cut in chunks

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

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Input: 4 ripe tomatoes, cut in chunks

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

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Input: 2 1/2 to 3 pounds mako shark, 1 inch thick

2$1/2 to 3 pounds mako shark , 1 inch thick

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

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Input: 1/2 teaspoon salt or to taste

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

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Input: 1 ripe avocado


Input: Fresh coriander leaves for garnish


Input: 1 large garlic clove, peeled

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

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Input: 12 basil leaves


Input: Juice of 2 limes


Input: 1 teaspoon ground cumin


Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 teaspoon salt


Input: 1/2 cup chopped parsley, lightly packed

1/2 cup chopped parsley , lightly packed

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

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Input: 1 tablespoon unsalted butter


Input: 1 teaspoon chili powder


Input: 6 hake fillets (each about 6 ounces and 3/4 inch thick)

6 hake fillets ( each about 6 ounces and 3/4 inch thick )

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

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Input: 1/4 cup olive oil


Input: 2 tablespoons unsalted butter


Input: 2 pounds new potatoes


Input: 3 tablespoons canola or corn oil

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

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Input: 1 teaspoon freshly ground black pepper

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

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Input: 2 teaspoons salt


Input: 1 teaspoon thyme leaves


Input: 3/4 cup dry white wine


Input: 1 red onion (8 ounces), peeled and coarsely chopped (2 cups)

1 red onion ( 8 ounces ) , peeled and coarsely chopped ( 2 cups )

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

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Input: 1 lemon


Input: 12 scallions, trimmed (leaving most of the green), cleaned and minced (1 1/4 cups)

12 scallions , trimmed ( leaving most of the green ) , cleaned and minced ( 1$1/4 cups )

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

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Input: 2 carrots (6 ounces)

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

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Input: 1/2 cup shredded basil


Input: 1 cup water


Input: 1/3 cup peanut oil


Input: 1 1/2 tablespoons white vinegar


Input: 1/2 teaspoon Tabasco sauce


Input: 1 cup peanut oil


Input: 2 teaspoons rice wine


Input: 2 tablespoons chopped chives


Input: 1/2 teaspoon sugar


Input: Salt to taste


Input: 1 teaspoon sesame oil


Input: 5 cloves garlic, peeled


Input: 2 1/2 pounds very ripe tomatoes, cut into 1-inch pieces (6 cups)

2$1/2 pounds very ripe tomatoes , cut into 1-inch pieces ( 6 cups )

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

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Input: 1 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 2 tablespoons chicken stock


Input: 2 cups julienned winter bamboo shoots (see note)

2 cups julienned winter bamboo shoots ( see note )

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: 1 1/2 teaspoons chili paste


Input: 2 tablespoons chicken stock


Input: 1 tablespoon dried shrimp


Input: 1 teaspoon cornstarch


Input: 2 tablespoons finely chopped red bell pepper

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

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Input: 1 thinly sliced spring onion


Input: 2 tablespoons finely chopped celery


Input: 3 tablespoons peanut oil


Input: 1/2 teaspoon sugar


Input: 1/8 teaspoon white pepper


Input: 1 teaspoon soy sauce


Input: 1/2 cup finely chopped bamboo shoots

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

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Input: 1 teaspoon black vinegar


Input: 1 teaspoon cornstarch


Input: 1/2 egg white


Input: 1/2 teaspoon minced garlic


Input: 2 tablespoons thinly sliced spring onion

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

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Input: 1 tablespoon oyster sauce


Input: 6 ounces julienned white chicken meat

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

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Input: 1 teaspoon grated ginger


Input: 2 tablespoons plus 2 teaspoons peanut oil

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Input: 4 tablespoons chicken stock


Input: 1 tablespoon salted black beans


Input: 4 ounces fresh Chinese noodles (see note)

4 ounces fresh Chinese noodles ( see note )

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

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Input: 1 teaspoon cornstarch


Input: 4 ounces cleaned bean sprouts


Input: 1/4 pound shredded beef


Input: 1/2 cup butter, at room temperature

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

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Input: 1/2 cup sugar


Input: 3 eggs, separated and at room temperature

3 eggs , separated and at room temperature

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

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Input: 1/2 teaspoon vanilla extract


Input: 1 teaspoon grated lemon rind


Input: 1/4 cup sifted flour


Input: 1/3 cup finely ground nuts (almonds, walnuts, hazelnuts or pecans)

1/3 cup finely ground nuts ( almonds , walnuts , hazelnuts or pecans )

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

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Input: Unsweetened whipped cream


Input: 1/4 cup julienned green bell pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons strong brewed coffee


Input: Freshly ground black pepper


Input: Minced parsley for garnish


Input: 2 whole skinned and boned chicken breasts, cut into four halves

2 whole skinned and boned chicken breasts , cut into four halves

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

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Input: Salt and freshly ground black pepper

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

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Input: 10 tablespoons butter


Input: 3 tablespoons Dijon mustard


Input: 5-6 ounces ground pecans


Input: 2 tablespoons safflower oil


Input: 2/3 cup sour cream


Input: 4 ounces unsweetened chocolate


Input: Vanilla bean ice cream


Input: 1 lemon


Input: 4 large artichokes, trimmed (see text)

4 large artichokes , trimmed ( see text )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 2 anchovy fillets, chopped (optional)

2 anchovy fillets , chopped ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds cleaned squid, the bodies cut into rings

2 pounds cleaned squid , the bodies cut into rings

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 1/2 cups fresh pineapple chunks


Input: Lightly sweetened whipped cream (canned or homemade)

Lightly sweetened whipped cream ( canned or homemade )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup all-natural jelly beans


Input: 1 9- or 10-inch angel food cake (purchased from a bakery or supermarket)

1 9- or 10-inch angel food cake ( purchased from a bakery or supermarket )

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

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

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


Input: 2 tablespoons unsalted butter


Input: 6 ounces semisweet chocolate


Input: 1 1-pound bag frozen mango chunks, or 2 large, peeled and pitted mangoes, pureed

1 1-pound bag frozen mango chunks , or 2 large , peeled and pitted mangoes , pureed

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

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

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


Input: 1 12-ounce bag frozen raspberries, or 2 cups fresh raspberries, pureed and strained

1 12-ounce bag frozen raspberries , or 2 cups fresh raspberries , pureed and strained

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

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

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


Input: 1 4 1/2-to-5-pound duck, rinsed and dried

1 4$1/2-to-5-pound duck , rinsed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Sichuan peppercorns


Input: 1 whole star anise, smashed with flat side of cleaver

1 whole star anise , smashed with flat side of cleaver

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 tablespoon rice wine


Input: 2 tablespoons salt


Input: 6 1/8-inch slices ginger root, smashed with flat side of cleaver

6$1/8-inch slices ginger root , smashed with flat side of cleaver

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 3 small onions, cut into quarters

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: 3 sprigs rosemary


Input: 5 scallions, smashed with flat side of cleaver

5 scallions , smashed with flat side of cleaver

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: Kosher salt


Input: 1 4 1/2-to-5-pound duck, rinsed and dried

1 4$1/2-to-5-pound duck , rinsed and dried

B-COMMENT B-QTY 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 shallots, skin on and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound golden beets, peeled and cut into wedges

3/4 pound golden beets , peeled and cut into wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: Freshly ground black pepper


Input: 10 sprigs thyme


Input: 10 cloves garlic, skin on

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound (about 6) thin carrots, trimmed

3/4 pound ( about 6 ) thin carrots , trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound turnips, peeled and cut into wedges

3/4 pound turnips , peeled and cut into wedges

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: 4 sprigs thyme


Input: 3 cloves garlic, skin left on and lightly crushed

3 cloves garlic , skin left on and lightly crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 5-pound duck, rinsed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped onion


Input: 1 hard-boiled egg, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 flat anchovy fillets


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 tablespoon red wine vinegar


Input: 3 tablespoons olive oil


Input: 2 tablespoons chopped fresh parsley or basil

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: Kosher salt


Input: Freshly ground black pepper


Input: 1 4 1/2-to-5-pound duck, rinsed, dried and cut in half (neck and backbone reserved for broth)

1 4$1/2-to-5-pound duck , rinsed , dried and cut in half ( neck and backbone reserved for broth )

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

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


Input: 3 small zucchini, about 1 pound total

B-QTY B-COMMENT 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: 4 ripe plum tomatoes, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Garlic croutons (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon dried red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups fish broth or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 1/2 cup orzo


Input: 1 bay leaf


Input: 2 sprigs fresh thyme or 1 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: 3 cups canned crushed tomatoes


Input: 1 cup dry white wine


Input: 2 teaspoons turmeric


Input: 1/4 teaspoon saffron stems (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 pound skinless, boneless halibut or red snapper

3/4 pound skinless , boneless halibut or red snapper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1/2 cup finely chopped onions


Input: 1 cup finely chopped celery


Input: 1 tablespoon finely chopped garlic


Input: 1 cup diced red or green pepper

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 heaping cup red lentils


Input: Salt to taste


Input: 1 1/2 pounds linguine


Input: 1 red onion, chopped


Input: 3/4 pound skinless, boneless codfish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 3 ounces prosciutto, diced


Input: 1 jalapeno, chopped


Input: 1/4 teaspoon hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: Corn oil for bread pans


Input: 4 or 5 ounces onion, diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, chopped


Input: 1 stalk celery, chopped


Input: 4 1/3 cups whole-wheat bread flour, plus flour to sprinkle surface

4$1/3 cups whole-wheat bread flour , plus flour to sprinkle surface

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons flax seed


Input: 1/4 cup, plus 1 tablespoon, sesame seeds

1/4 cup , plus 1 tablespoon , sesame seeds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sunflower seeds


Input: 1/2 cup sourdough (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon salt


Input: 1/3 cup mild honey


Input: 1 1/4 cups, minus 1 tablespoon, unbleached flour

1$1/4 cups , minus 1 tablespoon , unbleached flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups water at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 6/10-ounce cake fresh yeast or 1 tablespoon granular yeast

1$6/10-ounce cake fresh yeast or 1 tablespoon granular yeast

O B-NAME I-NAME I-NAME B-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: 1/3 cup water


Input: 1/4 cup tepid water


Input: 1/4 teaspoon dry yeast


Input: Cornmeal for baking sheets


Input: 2 teaspoons salt


Input: 3 to 3 1/2 cups unbleached bread flour, plus flour for the work surface

3 to 3$1/2 cups unbleached bread flour , plus flour for the work surface

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

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

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


Input: Parchment paper and cornmeal for baking sheet

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg yolks


Input: 1/4 cup heavy cream


Input: 1/4 cup turbinado sugar


Input: Confectioners' sugar for dusting


Input: 2 tablespoons softened butter


Input: 3 1/4 to 3 1/2 cups all-purpose flour, plus flour to dust work surface

3$1/4 to 3$1/2 cups all-purpose flour , plus flour to dust work surface

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


Input: 2 tablespoons finely grated orange zest, about 4 small oranges

2 tablespoons finely grated orange zest , about 4 small oranges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cake fresh yeast, or 1 teaspoon dried yeast

1/2 cake fresh yeast , or 1 teaspoon dried yeast

B-QTY B-NAME B-COMMENT B-NAME 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: 1/4 cup mild honey


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1 3/4 to 2 1/3 cups dried sour cherries, 9 to 12 ounces (see note)

1$3/4 to 2$1/3 cups dried sour cherries , 9 to 12 ounces ( see note )

B-QTY B-COMMENT O B-UNIT B-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 NoCAP NoCAP

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


Input: 1 1/3 cups golden raisins, about 8 ounces

1$1/3 cups golden raisins , about 8 ounces

O 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 1/4 cups water (from soaking fruit)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 small onion, peeled and minced

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: 6 poblano peppers, roasted, seeded, deveined, peeled and chopped

6 poblano peppers , roasted , seeded , deveined , peeled and chopped

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

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

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


Input: 1 teaspoon minced fresh marjoram leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 large yellow bell pepper, roasted, seeded, deveined, peeled and minced

1 large yellow bell pepper , roasted , seeded , deveined , peeled and minced

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

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

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


Input: 8 cups chicken broth, homemade or low-sodium canned

8 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: 2 small poblano peppers, roasted, seeded, deveined, peeled and minced

2 small poblano peppers , roasted , seeded , deveined , peeled and minced

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

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

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


Input: 2 cups unsweetened coconut milk


Input: 1/2 pound large shrimp, cleaned, deveined and cut into 1/2-inch chunks

1/2 pound large shrimp , cleaned , deveined and cut into 1/2-inch chunks

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

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

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


Input: 1/2 pound bay scallops, cleaned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1 cup low-fat yogurt


Input: 1 cup stone-ground cornmeal


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 5 cups fresh corn


Input: 6 red bliss potatoes, peeled and quartered

6 red bliss potatoes , peeled and quartered

B-QTY B-NAME I-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 minced fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup minced coriander leaves


Input: 3 pieces galanga or 4 thin slices fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 scallions, trimmed and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon grated lemon rind


Input: 6 red bliss potatoes, scrubbed and quartered

6 red bliss potatoes , scrubbed and quartered

B-QTY B-NAME I-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 minced fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grated lime rind


Input: 4 stalks lemon grass, minced, or 1/2-cup dried

4 stalks lemon grass , minced , or 1/2-cup dried

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon chili pepper flakes


Input: 3 cloves garlic, peeled


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

2 quarts chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup minced fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt, plus more to taste

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 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

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: 4 plum tomatoes, peeled, cored and cut into small dice

4 plum tomatoes , peeled , cored and cut into small dice

B-QTY 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

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


Input: 1 teaspoon saffron threads


Input: 2 teaspoons butter


Input: 2 leeks, white part only, sliced thinly and rinsed well

2 leeks , white part only , sliced thinly and rinsed well

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

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

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


Input: 3 cups water


Input: 3 pounds mussels, well scrubbed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups dry white wine


Input: 2 cups clam broth


Input: 1 2-pound lobster


Input: 1 clove garlic, peeled


Input: 1 small onion, peeled and coarsely chopped

1 small onion , peeled and coarsely chopped

B-QTY B-COMMENT 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: 3 boiling potatoes, peeled and cut into 1/2-inch cubes

3 boiling potatoes , peeled and cut into 1/2-inch cubes

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: 1/4 teaspoon saffron threads


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 teaspoon orange zest


Input: 3 cups fresh or canned plum tomatoes, with juice

3 cups fresh or canned plum tomatoes , with juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/8-inch cinnamon stick


Input: 1 white onion, minced


Input: 2 slices smoked bacon, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 2 cups water


Input: 1/4 cup minced mint leaves


Input: 32 littleneck clams, scrubbed


Input: 2 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: 1/4 cup grated lemon rind


Input: 4 ripe tomatoes, peeled, cored, seeded and diced

4 ripe tomatoes , peeled , cored , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

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 pound red snapper fillet, skin on, cut into 1/2-inch chunks

1 pound red snapper fillet , skin on , cut into 1/2-inch chunks

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

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


Input: 2 carrots, peeled


Input: 1 small white onion, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove 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 teaspoons curry powder


Input: 4 large celery root, peeled and cut into 1/4-inch cubes

4 large celery root , peeled and cut into 1/4-inch cubes

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: 3 large boiling potatoes, peeled and cut into 1/4 inch cubes

3 large boiling potatoes , peeled and cut into 1/4 inch cubes

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: 1 cup celery leaves


Input: 1 tablespoon olive oil


Input: 1/2 teaspoon salt


Input: 1 1/2 cup fresh carrot juice or 6 large carrots, grated

1$1/2 cup fresh carrot juice or 6 large carrots , grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 1 tablespoon whole black peppercorns


Input: 6 sprigs fresh thyme or 1 tablespoon 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 4-inch piece ginger, coarsely chopped

1 4-inch piece ginger , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch flat-leaf parsley


Input: 2 tomatoes, halved


Input: 4 large carrots, peeled and coarsely chopped

4 large carrots , peeled and coarsely chopped

B-QTY B-COMMENT 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: 8 stalks celery, rinsed and cut into large pieces

8 stalks celery , rinsed and cut into large pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole heads garlic, cloves separated, skin intact

2 whole heads garlic , cloves separated , skin intact

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 mushrooms, halved


Input: 2 large onions, quartered

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


Input: 4 salmon fillets, Alaskan King or other, each about 6 ounces

4 salmon fillets , Alaskan King or other , each about 6 ounces

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

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


Input: Olive oil for grilling or sauteing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons fresh ginger, finely minced

1$1/2 tablespoons fresh ginger , finely minced

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 1/2 tablespoons black pepper, chopped or roughly cracked

1$1/2 tablespoons black pepper , chopped or roughly cracked

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: 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: 2 tablespoons butter


Input: 1/2 cup heavy cream


Input: 1 medium-sized baking potato, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 celery root, peeled


Input: 1 cup chicken stock


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: 2 tablespoons balsamic vinegar


Input: 1/2 bottle cabernet sauvignon


Input: 1 shallot, chopped


Input: 1 clove garlic, minced


Input: 1 tomato, 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: 2 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large tomatoes, peeled, seeded and diced

2 large tomatoes , peeled , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 1/4 pounds spaghetti, fresh or dried

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: 30 Calamata olives, pitted and chopped

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: 6 tablespoons unsalted butter


Input: 6 tablespoons butter


Input: 1/2 pound feta cheese, cubed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh lemon juice


Input: 1 pound mixture of green and yellow beans, ends trimmed, and sliced at an angle into 1/2-inch pieces

1 pound mixture of green and yellow beans , ends trimmed , and sliced at an angle into 1/2-inch pieces

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

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: 1 medium-sized onion, diced

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


Input: 3 large cloves garlic, peeled and minced

3 large cloves garlic , peeled and minced

B-QTY O B-UNIT B-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: 1/4 cup olive oil


Input: 2 medium heads Romaine lettuce


Input: 1 1/2 teaspoons dry mustard


Input: 3 dashes Tabasco


Input: 3 dashes Worcestershire sauce


Input: 1/2 loaf sourdough baguette or hearty French or Italian bread with crust, diced for croutons

1/2 loaf sourdough baguette or hearty French or Italian bread with crust , diced for croutons

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP 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 tablespoons fresh lemon juice


Input: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 1 clove garlic, peeled


Input: 1 tablespoon red-wine vinegar


Input: 1 teaspoon cracked black peppercorns


Input: 1/2 cup, plus 1/2 teaspoon, extra-virgin olive oil

1/2 cup , plus 1/2 teaspoon , extra-virgin olive oil

B-NAME B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 anchovies


Input: 2 tablespoons instant espresso or coffee powder

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: 4 ounces bittersweet or semisweet chocolate

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs


Input: 1 teaspoon vanilla extract


Input: 1/2 teaspoon almond extract or 1/4 teaspoon bitter almond extract, optional

1/2 teaspoon almond extract or 1/4 teaspoon bitter almond extract , optional

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

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 cup granulated sugar


Input: 1/4 teaspoon salt


Input: 5 ounces (1 cup) whole unblanched almonds

5 ounces ( 1 cup ) whole unblanched almonds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups unsifted unbleached flour


Input: 1/3 cup unsweetened cocoa powder (preferably Dutch-process)

1/3 cup unsweetened cocoa powder ( preferably Dutch-process )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon baking soda


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Thin slices of cucumber and fresh coriander sprigs for garnish

B-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT B-NAME B-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: Creme fraiche (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup blackberry brandy or 3 tablespoons brandy or cognac

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1 pint fresh blackberries


Input: 4 large ripe peaches


Input: 1 tablespoon lemon juice


Input: 3/4 teaspoon ground cumin


Input: 1 tablespoon fresh lime juice


Input: 1 cup plain yogurt


Input: 4 tablespoons coriander leaves


Input: 5 medium cucumbers, well chilled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 fresh scallions


Input: Freshly ground black pepper


Input: 1/8 teaspoon salt


Input: 1 tablespoon lime juice


Input: 3 tablespoons sherry vinegar


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon canola oil


Input: 1 teaspoon salt


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 cup grated pecorino cheese


Input: 3 ears fresh corn or 1 1/2 cups frozen corn kernels

3 ears fresh corn or 1$1/2 cups frozen corn kernels

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large mangoes


Input: 4 ounces red bell pepper or 3 ounces chopped, ready cut

4 ounces red bell pepper or 3 ounces chopped , ready cut

B-QTY B-UNIT B-NAME I-NAME I-NAME B-COMMENT I-COMMENT B-UNIT 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 jalapeno pepper


Input: 2 egg whites


Input: 3 tablespoons flour


Input: 4 large cleaned soft-shell crabs

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


Input: 1 pound penne


Input: 1 tablespoon sweet butter


Input: 1/2 cup fresh basil leaves, torn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced Italian parsley


Input: 2 tomatoes, chopped


Input: 3 zucchini, julienned


Input: 1/4 cup minced prosciutto


Input: 1 medium-size white onion, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon chili pepper flakes


Input: 1/4 cup extra-virgin olive oil


Input: 1 clove garlic, peeled and smashed

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 tablespoon thinly sliced scallion greens

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons dry white wine


Input: 1/2 pound fresh hearts of palm, trimmed weight, or 1 can hearts of palm, drained and rinsed, 8 ounces drained weight

1/2 pound fresh hearts of palm , trimmed weight , or 1 can hearts of palm , drained and rinsed , 8 ounces drained weight

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

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

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


Input: 12 drops Tabasco, or to taste

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1 recipe vinaigrette (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green papaya


Input: 1 tablespoon loosely packed fresh basil leaves (preferably the tiny bush basil leaves, but if they aren't available, then the smallest leaves, finely shredded)

1 tablespoon loosely packed fresh basil leaves ( preferably the tiny bush basil leaves , but if they aren't available , then the smallest leaves , finely shredded )

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon crumbled, dry thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 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: 1 recipe vinaigrette (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound fresh okra, washed, with 1/4-inch stem attached

1/2 pound fresh okra , washed , with 1/4-inch stem attached

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fruity olive oil


Input: 2 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: 1/2 fresh hot pepper, deveined, seeded and minced

1/2 fresh hot pepper , deveined , seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 1/2 teaspoon kosher salt


Input: Juice of 2 lemons


Input: Freshly ground black pepper


Input: Kosher salt


Input: 1/2 cup dry white wine


Input: 1/4 cup tomato concasse or crushed canned tomatoes in a puree

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Input: 2 small fresh jalapenos, deveined, seeded and minced

2 small fresh jalapenos , deveined , seeded and minced

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Input: 1 bay leaf


Input: 8 scallions, in 1/4-inch slices

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Input: 1/2 pound tomatoes, in 1-inch chunks

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Input: 1/4 pound turnips, peeled and cut in 1/2-inch cubes

1/4 pound turnips , peeled and cut in 1/2-inch cubes

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Input: 1/4 pound igname, peeled and cut in 1/2-inch cubes (or breadfruit or potatoes)

1/4 pound igname , peeled and cut in 1/2-inch cubes ( or breadfruit or potatoes )

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Input: 4 leeks, washed and diced in 1/2-inch pieces

4 leeks , washed and diced in 1/2-inch pieces

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Input: 1 pound giraumon, peeled and cut in 1-inch cubes

1 pound giraumon , peeled and cut in 1-inch cubes

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Input: 1/2 to 1 1/2 teaspoons cayenne

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


Input: 1 1/2 cup water


Input: 2 whole eggs, beaten lightly

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Input: 4 christophines (see recipe)

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Input: 2 tablespoons olive oil


Input: 1/4 pound carrots, peeled and diced in 1/2-inch pieces

1/4 pound carrots , peeled and diced in 1/2-inch pieces

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Input: 2 pounds small fish fillets, cut in chunks (save all bones, heads and tails and combine with above)

2 pounds small fish fillets , cut in chunks ( save all bones , heads and tails and combine with above )

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Input: 1 1/2 pounds small fish on bone - red snapper, butterfish, etc. - cut into 3-inch chunks, with head and tail

1$1/2 pounds small fish on bone - red snapper , butterfish , etc. - cut into 3-inch chunks , with head and tail

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

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

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Input: 4 cloves garlic, peeled and minced

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Input: 3 tablespoons minced parsley


Input: 2 teaspoons crumbled dry thyme


Input: 1 tablespoon kosher salt


Input: 1/4 cup warm water


Input: 2 cups sifted all-purpose flour


Input: 2 pounds Manila or mahogany clams or cockles, scrubbed

2 pounds Manila or mahogany clams or cockles , scrubbed

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Input: 1/2 cup minced onions


Input: 1/3 cup oloroso sherry


Input: 3/4 cup clam juice


Input: 1 tablespoon sherry vinegar


Input: 2 tablespoons cilantro leaves


Input: 4 slices grilled country bread


Input: 1 envelope active dry yeast


Input: 1 medium onion, coarsely diced

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Input: Salt and fresh-ground black pepper to taste

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Input: 4 sprigs fresh thyme


Input: 3 large cloves garlic, 2 of them sliced

3 large cloves garlic , 2 of them sliced

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Input: 2 red bell peppers, cored, seeded and coarsely diced

2 red bell peppers , cored , seeded and coarsely diced

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Input: 2 thick slices smoked bacon, about 2 ounces

2 thick slices smoked bacon , about 2 ounces

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Input: 5 tablespoons extra virgin olive oil

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Input: Fresh-ground black pepper to taste

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


Input: 1/3 cup heavy cream


Input: 1 tablespoon Pernod or Ricard


Input: Juice of 1/2 lemon


Input: 1 tablespoon chopped shallot


Input: 4 tablespoons softened unsalted butter


Input: 1 large clove garlic, chopped

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Input: 2 tablespoons basil leaves


Input: 1 tablespoon chopped chives


Input: 3 cups well-flavored chicken stock


Input: 3 1/4 cups packed spinach leaves (no stems)

3$1/4 cups packed spinach leaves ( no stems )

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Input: 1/2 cup dry white wine