Input: 1 black radish, peeled and coarsely grated

1 black radish , peeled and coarsely grated

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Input: 1 bunch fresh coriander, well rinsed and drained

1 bunch fresh coriander , well rinsed and drained

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

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Input: 4 scallions, trimmed and chopped

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

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Input: 4 tablespoons Oriental sesame oil


Input: 4 tablespoons rice vinegar


Input: Whole radishes for garnish


Input: 12 thin slices black bread, preferably square

12 thin slices black bread , preferably square

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

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Input: 4 ounces mild, creamy fresh goat cheese

4 ounces mild , creamy fresh goat cheese

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

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Input: 2 tablespoons unsalted butter


Input: 1/2 cup round red radishes, sliced paper thin

1/2 cup round red radishes , sliced paper thin

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

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Input: sugar to taste


Input: leaves of fresh mint


Input: juice of half a lemon


Input: 2 ounces of gin (or vodka or white or dark rum)

2 ounces of gin ( or vodka or white or dark rum )

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Input: 1/2 cup chopped dry-roasted peanuts


Input: 1 tablespoon brown or palm sugar

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Input: 2 limes, juiced


Input: 1/4 cup Thai fish sauce (nam pla)

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 Vietnamese chili-garlic paste, or to taste

1 teaspoon Vietnamese chili-garlic paste , or to taste

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

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Input: 2 cups mung bean sprouts


Input: 1 cup roughly chopped cilantro leaves

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

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Input: 1/2 cup roughly chopped mint leaves

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

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Input: 1/2 cup trimmed and chopped scallions

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

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Input: 12 large shrimp, peeled

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


Input: 4 cups peeled, shredded, seeded green papaya or Granny Smith apple or jicama or a combination

4 cups peeled , shredded , seeded green papaya or Granny Smith apple or jicama or a combination

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

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Input: Salt and pepper


Input: Lemon wedges


Input: 2 large cloves garlic, peeled

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

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

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Input: 2 tablespoons extra-virgin olive oil


Input: Freshly ground black pepper to taste

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

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Input: 1 1/2 pounds fresh small okra (no more than 2 inches long)

1$1/2 pounds fresh small okra ( no more than 2 inches long )

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

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Input: Pinch cayenne pepper, plus more to taste

Pinch cayenne pepper , plus more to taste

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Input: Pinch salt, plus more to taste

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Input: Pinch freshly grated or ground nutmeg

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

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Input: 12-inch piece ginger, peeled

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


Input: 1 1/2 teaspoons olive oil


Input: 1 cup thinly sliced onions


Input: 1 large clove garlic, finely chopped

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Input: 1/2 cup heavy cream


Input: 2 pounds broccoli, trimmed into florets with 1 inch of the stem

2 pounds broccoli , trimmed into florets with 1 inch of the stem

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: 1/2 teaspoon salt, plus more to taste

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

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Input: 1/4 teaspoon freshly ground white pepper, plus more to taste

1/4 teaspoon freshly ground white pepper , plus more to taste

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

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Input: 1 cup heavy cream


Input: 3 tablespoons butter


Input: Lemon wedges


Input: 1 pound brussels sprouts


Input: 1 teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)

1 teaspoon caraway seeds or celery seeds , bruised in a mortar ( optional )

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

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Input: 1 pound brussels sprouts


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 stick butter, at room temperature

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Input: 1 large clove garlic, put through a press

1 large clove garlic , put through a press

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Input: 2 tablespoons chopped parsley


Input: 3 tablespoons minced green onions


Input: 2 to 3 tablespoons Dijon or whole-grain Meaux mustard

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Input: 1/2 teaspoon salt


Input: 1 teaspoon fresh ground pepper


Input: 1 small red onion, minced

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Input: 3/4 cup minced parsley leaves


Input: 3/4 cup celery leaves


Input: 2 tablespoons fresh thyme leaves


Input: 4 pink grapefruits, peeled and cut into sections

4 pink grapefruits , peeled and cut into sections

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

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Input: 1 cup minced mint leaves


Input: 1 cup minced coriander leaves


Input: 1/2 cup minced basil leaves


Input: 1 1/2 cups freshly squeezed pink grapefruit juice

1$1/2 cups freshly squeezed pink grapefruit juice

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

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Input: 1/2 teaspoon minced jalapeno pepper


Input: 1 small clove garlic


Input: 1 teaspoon grated lime peel


Input: 1 tablespoon minced scallion


Input: 1/2 teaspoon orange-flower water


Input: 1/4 cup lime juice


Input: 1/2 teaspoon cider vinegar


Input: 6 cloves roasted garlic, peeled

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Input: 2 teaspoons Tabasco


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

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

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Input: 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

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Input: 1 cup yogurt cheese


Input: 1/4 cup minced parsley leaves


Input: 2 tablespoons minced mint leaves


Input: 2 tablespoons minced basil leaves


Input: 1 large green, unripe or mango, about 1 1/4 pounds, peeled and coarsely chopped

1 large green , unripe or mango , about 1$1/4 pounds , peeled and coarsely chopped

B-QTY 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

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Input: 2 tablespoons minced ginger


Input: 1/4 cup orange juice


Input: 2 pounds yellow tomatoes


Input: 4 threads saffron


Input: 1 tablespoon grated orange rind


Input: 1 tablespoon grated lemon rind


Input: 2 tablespoons minced marjoram leaves


Input: 1 cup minced coriander leaves


Input: 4 scallions, trimmed and minced

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

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Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

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Input: 1/4 teaspoon cayenne powder


Input: 1 1/2 pounds tomatillos (Mexican green tomatoes), husked

1$1/2 pounds tomatillos ( Mexican green tomatoes ) , husked

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

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Input: 2 medium poblano chilies, roasted, seeded, deveined, peeled and chopped

2 medium poblano chilies , roasted , seeded , deveined , peeled and chopped

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

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Input: 1/2 teaspoon salt


Input: 1/4 teaspoon freshly ground pepper


Input: 2 tablespoons minced mint leaves


Input: 2 tablespoons minced coriander leaves


Input: 1 clove garlic, peeled, minced

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

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Input: 1 tablespoon minced ginger


Input: 1 tablespoon minced scallions


Input: 1 1/2 cups yogurt cheese


Input: 2 tablespoons minced white onion


Input: 2 cups yogurt cheese


Input: 2 teaspoons white-wine vinegar


Input: 1 teaspoon freshly ground pepper, plus more to taste

1 teaspoon freshly ground pepper , plus more to taste

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

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

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

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Input: 1 teaspoon fresh thyme leaves


Input: 1 small clove garlic, peeled and bruised

1 small clove garlic , peeled and bruised

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Input: 2 large red bell peppers, seeded, deveined and cut into large dice

2 large red bell peppers , seeded , deveined and cut into large dice

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 cup yogurt cheese


Input: 1 cup low-fat milk


Input: Juice of one lemon


Input: 1 cup yogurt cheese


Input: 2 teaspoons lemon juice


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

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

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Input: 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

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Input: 1 garlic clove, peeled and minced

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

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Input: 1 small onion, peeled and minced

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

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Input: 2 tablespoons freshly grated ginger


Input: 1 teaspoon olive oil


Input: 3 cups broccoli florets (stems can be peeled, blanched, sliced into sticks and served as crudites)

3 cups broccoli florets ( stems can be peeled , blanched , sliced into sticks and served as crudites )

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

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Input: 1 cup yogurt cheese


Input: 1 teaspoon freshly grated horseradish


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon freshly ground white pepper

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

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Input: 2 tablespoons minced fresh dill


Input: 1 garlic clove


Input: 6 large, cooked artichoke hearts

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

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Input: 1/4 pound smoked salmon, skinned and cut into bite-size pieces

1/4 pound smoked salmon , skinned and cut into bite-size pieces

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

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Input: 1 teaspoon freshly ground pepper


Input: 1/4 cup minced chives


Input: 1/2 cup minced parsley


Input: 1/2 teaspoon salt


Input: 2 cups yogurt cheese


Input: 1/3 cup freshly grated horseradish


Input: Salt as desired


Input: 2 tablespoons flour


Input: 1 whole egg


Input: 1 egg yolk


Input: 2 tablespoons sweet butter, plus extra for pan

2 tablespoons sweet butter , plus extra for pan

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

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Input: 1 quart low-fat yogurt


Input: 1 teaspoon sugar


Input: 1/2 cup dry red wine


Input: 3 cups good veal or pork stock

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

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Input: Corn pudding (see recipe)

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Input: 12 large ears fresh corn


Input: 1 to 1 1/2 cups heavy cream

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Input: 1 small onion, peeled and finely diced

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

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Input: 3 ripe Italian plum tomatoes, diced

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

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Input: 1 medium green bell pepper, seeded and finely diced

1 medium green bell pepper , seeded and finely diced

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

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Input: 1 medium red bell pepper, seeded, veined and finely diced

1 medium red bell pepper , seeded , veined and finely diced

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

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Input: 1 ancho chili, finely diced

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

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Input: 1 poblano pepper, seeded and finely diced

1 poblano pepper , seeded and finely diced

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

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Input: 1 tablespoon celery salt


Input: 4 strips bacon


Input: 1/2 teaspoon minced garlic


Input: 1 tablespoon garlic powder


Input: 1 tablespoon ground coriander


Input: 1 tablespoon dried thyme, crumbled

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Input: 1 tablespoon ground cumin


Input: 1 tablespoon ground cayenne


Input: 1 tablespoon good-quality oregano, crumbled

1 tablespoon good-quality oregano , crumbled

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

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Input: 6 tablespoons commercial chili powder


Input: 6 whole black peppercorns


Input: Salt to taste


Input: 8 fresh poblano peppers


Input: 1/3 cup lard, bacon drippings or vegetable oil

1/3 cup lard , bacon drippings or vegetable oil

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

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Input: 2 cloves garlic, peeled and sliced

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

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Input: 1 large onion, halved and sliced 1/8-inch thick

1 large onion , halved and sliced 1/8-inch thick

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

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Input: Flour tortillas


Input: 1 3-pound pork loin roast, boned and tied

1 3-pound pork loin roast , boned and tied

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

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Input: 1 large clove garlic, peeled and halved

1 large clove garlic , peeled and halved

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

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Input: 2 ancho chilies (see note)

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

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Input: Salt to taste


Input: 3 pounds flank steak


Input: 1 1/2 cups water


Input: 6 whole cloves garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon good-quality dried oregano


Input: 2 tablespoons chopped cilantro


Input: 1 cup finely chopped onion


Input: 4 garlic cloves, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 6 whole black peppercorns


Input: 1/2 cup white vinegar


Input: 1 to 3 pickled chilpotle peppers in an adobo sauce with their liquid (see note)

1 to 3 pickled chilpotle peppers in an adobo sauce with their liquid ( see note )

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

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

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


Input: 1/3 cup olive oil


Input: 1/2 cup water


Input: Juice and zest of 1 lemon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium jicama, about 1 pound (see note)

1 medium jicama , about 1 pound ( see note )

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


Input: 1 large carrot


Input: 1 medium zucchini


Input: 1 cup plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons light corn syrup


Input: 2 very ripe cantaloupes, peeled, seeded and cut into large chunks

2 very ripe cantaloupes , peeled , seeded and cut into large chunks

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

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

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


Input: 12 star anise


Input: 3/4 cup sugar


Input: 1/4 cup light corn syrup


Input: 1/2 cup sugar


Input: 2 cups low-fat buttermilk


Input: 1 inch-long piece vanilla bean, scraped

1 inch-long piece vanilla bean , scraped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup moscato wine


Input: 1/2 cup orange juice


Input: 1 cup very ripe strawberries, quartered

1 cup very ripe strawberries , quartered

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 2/3 cups fromage blanc


Input: 1 stalk lemon grass, smashed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bananas, peeled and thinly sliced

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: 1/3 cup light corn syrup


Input: 3/4 cup plus 2 tablespoons sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 3 limes


Input: 7 tablespoons sugar


Input: 1/2 pineapple, peeled, cored and cut into bite-size wedges

1/2 pineapple , peeled , cored and cut into bite-size wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 kiwis, peeled and cut into 8 wedges each

3 kiwis , peeled and cut into 8 wedges each

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup light corn syrup


Input: 2 tablespoons chopped rosemary


Input: 3/4 cup sugar


Input: 3 cups half-and-half


Input: At least 4 pounds large mussels, well washed

At least 4 pounds large mussels , well washed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 sprig tarragon, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped tomatoes, if desired (canned are fine, drained first)

1 cup chopped tomatoes , if desired ( canned are fine , drained first )

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

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


Input: 1/2 cup Pernod or Ricard (or 4 star anise)

1/2 cup Pernod or Ricard ( or 4 star anise )

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons fennel seeds


Input: 1 fennel bulb (about 1 pound), trimmed and thinly sliced

1 fennel bulb ( about 1 pound ) , trimmed and thinly sliced

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

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


Input: 4 cloves garlic, smashed and peeled

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 plums, diced


Input: 2 tablespoons extra-virgin olive oil


Input: 3 passion fruits, halved, flesh scooped out (if unavailable, substitute 1 mango, peeled and pitted)

3 passion fruits , halved , flesh scooped out ( if unavailable , substitute 1 mango , peeled and pitted )

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

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


Input: 1 cup water


Input: 4 teaspoons freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups passion-fruit puree (see note)

1$1/2 cups passion-fruit puree ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/3 cups heavy cream


Input: 1 1/2 cups plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups milk


Input: 6 tablespoons unsalted butter


Input: 6 large egg yolks


Input: 6 bananas, unpeeled


Input: 7 tablespoons heavy cream


Input: 2 tablespoons water


Input: 1/2 cup sugar


Input: 2 tablespoons water


Input: 2 tablespoons unsalted butter


Input: 1 1/2 ounces bittersweet chocolate


Input: 3 tablespoons light corn syrup


Input: 3 tablespoons cocoa powder


Input: 3 tablespoons flour


Input: 1/2 cup sugar


Input: 2 tablespoons poppy seeds


Input: Pinch of salt


Input: 1/3 cup honey


Input: 1/2 cup heavy cream


Input: 2 cups milk


Input: 2 tablespoons granulated sugar


Input: 6 large egg yolks


Input: 1/4 cup powdered sugar


Input: 1/2 pint raspberries


Input: 1 cup finely grated desiccated coconut

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Granulated sugar for sprinkling


Input: 3 tablespoons clarified unsalted butter


Input: 2 tablespoons dark rum


Input: 1 1/2 cups heavy cream


Input: 1/2 cup hot water


Input: 3/4 cup powdered sugar


Input: 6 tablespoons rice flour


Input: 3 tablespoons powdered sugar


Input: 2 large egg whites


Input: 2 tablespoons melted unsalted butter


Input: 7 tablespoons granulated sugar


Input: 3 tablespoons water


Input: 6 half pints (about 42 ounces) raspberries

6 half pints ( about 42 ounces ) raspberries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Chopped dill


Input: 5 fresh red hot chili peppers, stems removed

5 fresh red hot chili peppers , stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sour cream


Input: 1/2 boiled firm potato per person, optional

1/2 boiled firm potato per person , optional

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: 1/3 cup chopped dill


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1 bay leaf


Input: 2 tablespoons red-wine vinegar


Input: 2 tablespoons plus 2 teaspoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound firm potatoes, peeled, cut into 1/2-inch cubes and cooked in boiling salted water until tender

1 pound firm potatoes , peeled , cut into 1/2-inch cubes and cooked in boiling salted water until tender

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

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

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


Input: 2 medium tomatoes, cored and coarsely chopped

2 medium tomatoes , cored 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: 4 medium cloves garlic, smashed and peeled

4 medium cloves garlic , smashed and peeled

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: 1/2 pound red cabbage, shredded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium red beets, scrubbed well

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons tomato paste


Input: 2 medium carrots, peeled; 1 quartered, 1 grated

2 medium carrots , peeled; 1 quartered , 1 grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion with skin, cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: Coarsely chopped dill


Input: Sour cream


Input: 2 pounds beef shin with bone, cut across in 2-inch pieces

2 pounds beef shin with bone , cut across in 2-inch pieces

B-QTY B-UNIT 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

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


Input: 3 tablespoons tomato paste


Input: 1 medium bunch dill, coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons kosher salt


Input: 1/2 cup cider vinegar


Input: 4 tablespoons sugar


Input: 3 large cloves garlic, smashed, peeled and very finely chopped

3 large cloves garlic , smashed , peeled and very finely chopped

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

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

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


Input: 1/2 small white cabbage, shredded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium baking potatoes, peeled and cut into 1/2-inch cubes

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

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: 1 very small or 1/2 medium celery root, peeled and cut into 1/2-inch cubes

1 very small or 1/2 medium celery root , peeled and cut into 1/2-inch cubes

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

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


Input: 1 medium parsnip, peeled and cut across into 1/4-inch rounds

1 medium parsnip , peeled and cut across into 1/4-inch rounds

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce dried porcini mushrooms


Input: 2 tablespoons vegetable oil


Input: 1/2 pound white mushrooms, wiped clean and sliced 1/4-inch thick

1/2 pound white mushrooms , wiped clean and sliced 1/4-inch thick

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 medium carrots , peeled and cut across into 1/4-inch rounds

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 small or 7 to 8 medium beets, peeled, quartered and cut across into 1/4-inch slices; if the beet greens look nice, use half, and cut across in narrow strips

10 small or 7 to 8 medium beets , peeled , quartered and cut across into 1/4-inch slices; if the beet greens look nice , use half , and cut across in narrow strips

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


Input: 1 large onion, cut into 1/4-inch dice

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: 1/2 pint fresh raspberries


Input: 6 ounces small zucchini, trimmed and cut into 1/4-inch slices

6 ounces small zucchini , trimmed and cut into 1/4-inch slices

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pint fresh strawberries, hulled and cut into quarters

1/2 pint fresh strawberries , hulled and cut into quarters

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: 6 ounces sweet cherries, pitted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 vanilla bean, split lengthwise and cut across into two pieces

1 vanilla bean , split lengthwise and cut across into two pieces

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

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

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


Input: 1 tablespoon grated lemon zest


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons orange juice


Input: 1/4 cup granulated sugar


Input: 3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces

3 plums , 3 ounces each , halved , pitted and cut into 1-inch pieces

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

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

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


Input: 2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces

2 firm peaches , 5 ounces each , pitted and cut into 1-inch pieces

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

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

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


Input: 2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces

2 Anjou pears , firm not ripe , 7 ounces each , peeled , cored and cut into 1-inch pieces

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

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

NoCAP YesCAP 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: 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: 1/2 teaspoon kosher salt


Input: 1 1/2 cups converted white rice, or basmati

1$1/2 cups converted white rice , or basmati

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: 2 tablespoons olive oil


Input: 1 medium-size onion (about 6 ounces), peeled and finely chopped

1 medium-size onion ( about 6 ounces ) , peeled and finely chopped

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

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

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


Input: 1 1/2 cups water


Input: 1 1/2 cups chicken or vegetarian broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 sprigs mint, stems reserved and leaves chopped (about 1/4 cup)

10 sprigs mint , stems reserved and leaves chopped ( about 1/4 cup )

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 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: 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 teaspoon kosher salt


Input: 1/2 cup basil leaves, shredded

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: 2 ounces corn kernels, fresh or frozen (defrosted in a sieve under warm running water)

2 ounces corn kernels , fresh or frozen ( defrosted in a sieve under warm running water )

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

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


Input: 2 ounces small peas, fresh or frozen (defrosted in a sieve under warm running water)

2 ounces small peas , fresh or frozen ( defrosted in a sieve under warm running water )

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


Input: 6 ounces plum tomatoes, cored and cut into 1/2-inch chunks

6 ounces plum tomatoes , cored and cut into 1/2-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces asparagus, ends snapped off, cut into 1-inch pieces

10 ounces asparagus , ends snapped off , cut into 1-inch pieces

B-QTY B-UNIT 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

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


Input: 3 cloves garlic, smashed, peeled and sliced

3 cloves garlic , smashed , peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound small new potatoes, scrubbed and cut into quarters

1/2 pound small new potatoes , scrubbed and cut into quarters

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: 1/4 cup water


Input: 6 ounces baby carrots, about 10 very small ones, peeled and cut in half crosswise

6 ounces baby carrots , about 10 very small ones , peeled and cut in half crosswise

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: Slivered zest of one orange


Input: 1 tablespoon honey


Input: Pear or orange sorbet, or both, or vanilla ice cream (optional)

Pear or orange sorbet , or both , or vanilla ice cream ( optional )

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

YesCAP 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


Input: 4 tablespoons balsamic vinegar


Input: 1 1/2 cups finely chopped ripe plum tomatoes

1$1/2 cups finely chopped ripe plum tomatoes

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 1/2 teaspoons fresh rosemary leaves, plus fresh sprigs for garnish

1$1/2 teaspoons fresh rosemary leaves , plus fresh sprigs for garnish

B-QTY B-UNIT O B-NAME I-NAME B-COMMENT 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: 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 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 pears, ripe but not soft

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: 1 750-ml. bottle sweet muscat wine, like muscat de Beaumes-de-Venise

1 750-ml. bottle sweet muscat wine , like muscat de Beaumes-de-Venise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely chopped onion


Input: 1 cup, approximately, veal or beef stock

1 cup , approximately , veal or beef stock

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: 6 cups chicken or beef stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon curry powder


Input: 1 tablespoon light soy sauce


Input: 2 ribs celery (4 ounces), peeled and cut into 1/4-inch pieces (1 1/2 cups)

2 ribs celery ( 4 ounces ) , peeled and cut into 1/4-inch pieces ( 1$1/2 cups )

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

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

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


Input: 3 teaspoons salt


Input: 1 teaspoon dried thyme


Input: 4 bay leaves


Input: 2 teaspoons black peppercorns


Input: 1 1/4 cups brown short-grain rice


Input: 1 1/2 pounds meaty wild mushrooms, like shiitake, cremini and portobello, or a combination of cultivated and wild mushrooms

1$1/2 pounds meaty wild mushrooms , like shiitake , cremini and portobello , or a combination of cultivated and wild mushrooms

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

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

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


Input: 3 pounds veal for stew (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 1 tablespoon minced coriander leaves


Input: 3 tablespoons plain yogurt, lightly stirred

3 tablespoons plain yogurt , lightly stirred

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: 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: 3 carrots (8 ounces), peeled and cut into 1/4-inch pieces (2 cups)

3 carrots ( 8 ounces ) , peeled and cut into 1/4-inch pieces ( 2 cups )

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

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

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


Input: 2 chickens (about 3 pounds each, minus neck and gizzard)

2 chickens ( about 3 pounds each , minus neck and gizzard )

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

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


Input: 2 large onions (about 1 pound), peeled and cut into 1/4-inch pieces (4 1/2 cups)

2 large onions ( about 1 pound ) , peeled and cut into 1/4-inch pieces ( 4$1/2 cups )

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

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

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


Input: 12 ounces whole onion or 11 ounces sliced, ready-cut onions (2 to 2 1/2 cups)

12 ounces whole onion or 11 ounces sliced , ready-cut onions ( 2 to 2$1/2 cups )

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

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

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


Input: 1 teaspoon olive oil


Input: 1 1/2 pounds red, yellow, orange and/ or purple peppers or 18 ounces sliced, ready-cut peppers (4 1/2 to 5 cups)

1$1/2 pounds red , yellow , orange and/ or purple peppers or 18 ounces sliced , ready-cut peppers ( 4$1/2 to 5 cups )

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

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


Input: 3 tablespoons sherry vinegar


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper


Input: 1 small cabbage or 1/2 large cabbage head (1 3/4 pounds)

1 small cabbage or 1/2 large cabbage head ( 1$3/4 pounds )

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


Input: 2 carrots (6 ounces), peeled

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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup mayonnaise


Input: 1/4 cup cider vinegar


Input: 2 tablespoons sugar


Input: 1 1/2 teaspoons salt


Input: 2 teaspoons poppy seeds


Input: 1/2 teaspoon Tabasco sauce


Input: 1 1/2 teaspoons curry powder


Input: 6 tablespoons peanut, vegetable or corn oil

6 tablespoons peanut , vegetable or corn oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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: 10 cups assorted salad greens such as watercress, red-leaf lettuce and Belgian endive

10 cups assorted salad greens such as watercress , red-leaf lettuce and Belgian endive

B-QTY 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 YesCAP NoCAP

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


Input: 6 ounces boneless leg of lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic


Input: 1 28-ounce can no-salt-added peeled tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary

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


Input: 12 oil-cured olives


Input: Freshly ground pepper to taste

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


Input: 3/4 cup heavy cream


Input: 9 ounces linguine, preferably fresh

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1/4 cup coarsely chopped basil or finely chopped parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup blue cheese such as Roquefort, Saga or Danish blue

1/3 cup blue cheese such as Roquefort , Saga or Danish blue

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

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

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


Input: 1 tablespoon Dijon-style mustard


Input: 1/4 teaspoon finely minced garlic


Input: 2 tablespoons red-wine vinegar


Input: 10 cups water


Input: 2 tablespoons olive oil


Input: 1/4 cup finely chopped shallots


Input: 1/4 to 1/2 teaspoon dried hot red pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry sparkling cider


Input: 1 1/2 pounds fresh bay or sea scallops

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 bunch broccoli, about 3/4 pound

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: Salt to taste if desired

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


Input: 2 tomatoes, about 1 pound, peeled

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 pound fresh mushrooms


Input: 1 tablespoon minced fresh chives


Input: 1 teaspoon butter, or 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: 1/2 cup sliced or minced shallots

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup roughly chopped portobello or other mushrooms

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: 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 pounds any white-fleshed fillet of fish, about 1 inch thick, in 1 or 2 pieces

1$1/2 pounds any white-fleshed fillet of fish , about 1 inch thick , in 1 or 2 pieces

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

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

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


Input: Freshly ground black pepper


Input: 1 tablespoon Dijon mustard


Input: 3 tablespoons white wine vinegar


Input: 4 ounces country-style slab bacon, diced

4 ounces country-style slab bacon , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra-virgin olive oil


Input: 1 pound peeled baby carrots (sold in bags), or 1 pound large carrots, peeled

1 pound peeled baby carrots ( sold in bags ) , or 1 pound large carrots , peeled

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

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large fennel bulbs


Input: 2 tablespoons extra-virgin olive oil


Input: Salt and fresh black pepper


Input: 1 tablespoon finely chopped fresh coriander leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cumin


Input: 1/4 cup fresh lemon juice


Input: 1/2 teaspoon whole cumin seeds


Input: Hot red pepper flakes to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely minced fresh coriander leaves

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: 1/3 cup Oriental sesame oil


Input: 1/4 cup finely minced scallions


Input: 1 tablespoon finely slivered fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sesame seeds


Input: 1/3 cup rice vinegar


Input: 1 tablespoon light soy sauce


Input: 6 cups shredded Chinese cabbage (about 1 medium-size head)

6 cups shredded Chinese cabbage ( about 1 medium-size head )

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Kirsch to taste, optional

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


Input: 1/4 cup honey


Input: 1 teaspoon sugar


Input: 1/2 pound ripe Bosc pears


Input: 1 pound small ripe figs, stemmed and halved

1 pound small ripe figs , stemmed and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons brandy


Input: 1 9-inch tart shell, baked

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 3 teaspoons baking powder


Input: 6 ounces bittersweet chocolate, coarsely chopped

6 ounces bittersweet chocolate , coarsely chopped

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 teaspoon salt


Input: 4 cups all-purpose flour


Input: 4 eggs


Input: 1 1/2 teaspoons vanilla extract


Input: 1 cup unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups sugar


Input: 4 large, firm pears, peeled, halved, cored and cut across into 1/4-inch-thick slices

4 large , firm pears , peeled , halved , cored and cut across into 1/4-inch-thick slices

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

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


Input: 2 cups ginger beer


Input: 2 pork tenderloins


Input: 2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 8 medium-size red-skinned potatoes, quartered

8 medium-size red-skinned potatoes , quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 15 Seckel pears, peeled, stemmed and cored through the bottom

15 Seckel pears , peeled , stemmed and cored through the bottom

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1/8 teaspoon ground nutmeg


Input: 1 lemon, thinly sliced


Input: 1 orange, thinly sliced


Input: 12 Seckel pears, peeled


Input: 1 teaspoon vegetable oil


Input: 1/4 cup honey


Input: 1 cup light-brown sugar


Input: 1 tablespoon balsamic vinegar


Input: 1 750-ml bottle gewurztraminer


Input: 3 cloves


Input: 2 large, firm pears, peeled, halved and cored

2 large , firm pears , peeled , halved and cored

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

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Input: 1/3 cup honey


Input: 4-ounce wedge of Stilton cheese, quartered

4-ounce wedge of Stilton cheese , quartered

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

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Input: 3 cups water


Input: 25 cloves


Input: 1/2 teaspoon grated orange zest


Input: 1/2 teaspoon lemon zest


Input: 1 1/2 teaspoons vanilla extract


Input: 6 pounds firm pears, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated fresh ginger


Input: 2/3 cup sugar


Input: 1/2 cup hazelnuts


Input: 2 teaspoons unsalted butter


Input: 1/2 teaspoon hulled cardamom seed, crushed

1/2 teaspoon hulled cardamom seed , crushed

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

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Input: 6 large eggs


Input: 1 pound confectioners' sugar


Input: 2 3/4 cups sifted cake flour, plus some for dusting the pan

2$3/4 cups sifted cake flour , plus some for dusting the pan

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

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Input: 1 1/2 cups unsalted butter, plus some for greasing the pan

1$1/2 cups unsalted butter , plus some for greasing the pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 teaspoon almond extract


Input: 2/3 cup sliced almonds


Input: 1/2 teaspoon vanilla extract


Input: 1/2 cup cold buttermilk


Input: 1 egg, cold


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon baking powder


Input: 1 1/2 cups plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sifted all-purpose flour


Input: 1/3 cup unsalted butter, melted and cooled to room temperature, plus some for greasing the pan

1/3 cup unsalted butter , melted and cooled to room temperature , plus some for greasing the pan

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

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


Input: Shaved white chocolate, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 packages Italian ladyfingers (about 11 ounces)

1$1/2 packages Italian ladyfingers ( about 11 ounces )

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

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Input: 1/2 cup sugar


Input: 2 cups heavy cream, chilled, plus more for garnish, if desired

2 cups heavy cream , chilled , plus more for garnish , if desired

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

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


Input: 1 pound mascarpone


Input: 8 ounces sour cream


Input: 1 tablespoon sugar


Input: 1 ounce strawberry liqueur or eau de vie

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

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Input: 1 1/2 pints strawberries, hulled and washed

1$1/2 pints strawberries , hulled and washed

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

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Input: 1 egg


Input: 3/4 cup shelled fresh peas


Input: 3/4 cup plus 2 tablespoons milk

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

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Input: 2 tablespoons flour


Input: 1 1/2 cups diced wild or cultivated mushrooms

1$1/2 cups diced wild or cultivated mushrooms

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

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Input: 1 heaping teaspoon chopped fresh thyme

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 packed cup diced leeks, white part only

1 packed cup diced leeks , white part only

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

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Input: 1/2 cup diced carrots


Input: 2 tablespoons unsalted butter


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: 1/4 teaspoon salt


Input: 5 ounces lard


Input: 1/2 cup ice water


Input: 3 chicken legs (1 pound, 6 ounces)

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: 8 sprigs of chervil, for garnish

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

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Input: 2 cups flour


Input: 8 slices good-quality white bread, crusts removed, each cut in 1/2 on the diagonal

8 slices good-quality white bread , crusts removed , each cut in 1/2 on the diagonal

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

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


Input: 1/2 teaspoon fresh lemon juice


Input: 1 pound Dungeness crab meat


Input: 1/4 cup scallions, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup mayonnaise


Input: Salt to taste


Input: Cayenne pepper to taste


Input: 1 tablespoon lemon juice, or to taste

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

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Input: 2 cloves garlic, minced


Input: 2 tablespoons dry white wine


Input: 1/2 cup heavy cream


Input: 3 medium-size ripe tomatoes, cored, seeded and finely chopped

3 medium-size ripe tomatoes , cored , seeded and finely chopped

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

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Input: 1 tablespoon finely minced chives


Input: Salt and fresh black pepper


Input: 1/2 cup finely chopped onion


Input: Granulated sugar to taste


Input: 4 skinless center-cut salmon fillets, about 6 ounces each

4 skinless center-cut salmon fillets , about 6 ounces each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 tablespoon unsalted butter


Input: 1 or 2 Serrano or other hot chilis

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

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Input: 4 sprigs Italian parsley


Input: 1 teaspoon whole black peppercorns


Input: Kosher salt to taste


Input: 1 small bay leaf


Input: 2 ribs celery, with leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic


Input: 1 small red onion, quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped pitted nicoise olives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, finely minced


Input: 2 1/2 tablespoons finely minced fresh chives

2$1/2 tablespoons finely minced fresh chives

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

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Input: 1/2 tablespoon finely minced tarragon leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Dijon mustard


Input: 1 tablespoon sherry vinegar


Input: 2 tablespoons hazelnut oil


Input: 3 tablespoons extra-virgin olive oil


Input: Salt and fresh black pepper


Input: 1/2 small sourdough baguette, cut into 18 thin slices

1/2 small sourdough baguette , cut into 18 thin slices

B-QTY 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

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Input: 1 tablespoon dry herbes de Provence or fines herbes

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

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Input: 5 pounds very ripe tomatoes, cored and cut in eighths

5 pounds very ripe tomatoes , cored and cut in eighths

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

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Input: 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: 6 very ripe, meaty tomatoes, about 8 ounces each (both red and yellow, if possible), peeled and seeded

6 very ripe , meaty tomatoes , about 8 ounces each ( both red and yellow , if possible ) , peeled and seeded

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

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


Input: 12 ripe cherry tomatoes, halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 slices extra-thin white bread (like Pepperidge Farm)

24 slices extra-thin white bread ( like Pepperidge Farm )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon softened butter


Input: 1 lime, sliced thin


Input: 1/2 cup basil leaves


Input: 1/2 cup fresh mint leaves


Input: 2 scallions, minced


Input: 1/2 cup fresh coriander leaves


Input: 2 fresh red chili peppers, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh mung bean sprouts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound wide rice noodles


Input: 3 tablespoons Vietnamese fish sauce (nuoc mam)

3 tablespoons Vietnamese fish sauce ( nuoc mam )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 pound sirloin


Input: 2 tablespoons Vietnamese hot chili sauce (tuong), or any other hot chili sauce (such as Tabasco)

2 tablespoons Vietnamese hot chili sauce ( tuong ) , or any other hot chili sauce ( such as Tabasco )

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

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

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


Input: 4 parsnips, peeled and cut into 2-inch chunks

4 parsnips , peeled and cut into 2-inch chunks

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

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Input: 1 teaspoon salt


Input: 4 star anise


Input: 1 cinnamon stick


Input: 6 cups basic chicken broth


Input: 1 large onion, peeled, studded with 4 whole cloves

1 large onion , peeled , studded with 4 whole cloves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 2-inch piece fresh ginger root

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small zucchini, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound medium-sized raw shrimp, peeled and deveined, sliced in half lengthwise

1/4 pound medium-sized raw shrimp , peeled and deveined , sliced in half lengthwise

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

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


Input: 1 cup fresh mung bean sprouts

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 fresh mint leaves, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 green chili pepper, seeded and thinly sliced

1 green chili pepper , seeded and thinly sliced

B-QTY 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

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Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium carrot, thinly sliced

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

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Input: 3/4 cup sliced bamboo shoots


Input: 1 1/2 cups rice


Input: 1 teaspoon salt


Input: 1 cup minced fresh parsley


Input: 2 garlic cloves


Input: 3 1/2 cups basic chicken broth


Input: 2 1/2 tablespoons white vinegar, or fresh lemon or lime juice

2$1/2 tablespoons white vinegar , or fresh lemon or lime juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1 1/4 tablespoons oyster sauce or fish sauce

1$1/4 tablespoons oyster sauce or fish sauce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 tomatoes, peeled, seeded and chopped

3 tomatoes , peeled , seeded and chopped

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

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Input: 1 teaspoon minced chili pepper


Input: 2 green peppers, sliced thin

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, sliced thin

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

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Input: 1 tablespoon vegetable oil


Input: 1 onion, sliced thin


Input: 4 egg yolks


Input: Juice from 3 lemons (6 tablespoons)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: 8 cups basic chicken soup


Input: 1 carrot, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk celery, peeled and minced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 1 cup shredded cooked chicken


Input: 1 pound ground beef


Input: 1 pound ricotta cheese


Input: 1 egg


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: 1/4 cup chopped parsley


Input: 8 cups basic chicken soup


Input: 1 cup of rice


Input: 6 cups basic chicken soup (above)

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons vegetable oil


Input: 1 tablespoon chicken broth


Input: 1 3/4 tablespoons salt


Input: 1 tablespoon Russian vodka


Input: 2 tablespoons club soda


Input: 5 large eggs


Input: 1 1/4 cup matzoh meal


Input: 8 cups basic chicken broth (see recipe)

8 cups basic chicken broth ( see recipe )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 teaspoons salt


Input: 1/2 teaspoon black peppercorns


Input: 4 quarts cold water


Input: 1 bay leaf


Input: 1/2 bunch parsley, tied


Input: 2 carrots, peeled and cut into 1-inch pieces

2 carrots , peeled and cut into 1-inch pieces

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks celery cut into 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled


Input: 1 clove of garlic, bruised

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated pepper to taste

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


Input: 1 4- to 5-pound chicken, quartered

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 chicken feet or 4 chicken wings or 1 turkey wing

B-QTY B-NAME I-NAME O I-COMMENT B-NAME 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: Salt to taste if desired

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


Input: 8 tablespoons corn, peanut or vegetable oil, approximately

8 tablespoons corn , peanut or vegetable oil , approximately

B-QTY B-UNIT B-COMMENT O I-COMMENT 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: 1 onion, about 1/4 pound

B-QTY B-NAME O B-COMMENT I-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: Freshly ground pepper to taste

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


Input: 2 tablespoons lemon juice


Input: 2 tablespoons butter


Input: 1 teaspoon chopped fresh tarragon


Input: 5 large potatoes, about 1 1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 10 ounces softened unsalted butter


Input: 4 live lobsters, 1 1/2 pounds each

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: 8 cups water


Input: 2 tablespoons chopped shallots


Input: 2 3/4 ounces confectioners' sugar


Input: 3 ounces almond flour (see note) from 3 ounces packaged slivered almonds

3 ounces almond flour ( see note ) from 3 ounces packaged slivered almonds

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Input: 8 ounces all-purpose flour (see note)

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Input: 12 ounces slab bacon, rind removed, cut into matchstick-size pieces

12 ounces slab bacon , rind removed , cut into matchstick-size pieces

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Input: Salt and freshly ground black pepper to taste

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Input: 1 cup creme fraiche or sour cream

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Input: 1 egg yolk


Input: 1/2 cup creme fraiche or sour cream

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Input: 2 tablespoons unsalted butter


Input: Salt and freshly ground black pepper to taste

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Input: 2 to 2 1/4 cups unbleached flour

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Input: 1/2 teaspoon salt


Input: 2 eggs


Input: 6 tablespoons unsalted butter, at room temperature

6 tablespoons unsalted butter , at room temperature

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Input: 1 small ripe Maroilles cheese (about 8 ounces) or 8 ounces ripe Veritable Chaumes or extra-sharp Cheddar cheese

1 small ripe Maroilles cheese ( about 8 ounces ) or 8 ounces ripe Veritable Chaumes or extra-sharp Cheddar cheese

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Input: 1 cup cottage cheese or ricotta

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Input: 1 teaspoon salt


Input: 2 medium onions, sliced into thin rounds

2 medium onions , sliced into thin rounds

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Input: 2 1/4 to 2 1/2 cups unbleached flour

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Input: 2 1/2 teaspoons, or 1 package, dry yeast

2$1/2 teaspoons , or 1 package , dry yeast

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Input: 1 cup lukewarm water


Input: Freshly grated nutmeg to taste

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Input: 1 egg


Input: 2 1/2 teaspoons, or 1 package, active dry yeast

2$1/2 teaspoons , or 1 package , active dry yeast

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Input: 1/4 cup creme fraiche or heavy cream

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Input: 4 slices unsmoked ham, such as prosciutto, coarsely chopped

4 slices unsmoked ham , such as prosciutto , coarsely chopped

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Input: 3/4 cup grated Gruyere-style cheese, such as Comte

3/4 cup grated Gruyere-style cheese , such as Comte

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Input: 1/2 cup lukewarm milk


Input: 2 large eggs


Input: Freshly ground black pepper


Input: 12 small leeks (about 3 pounds)

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Input: 4 tablespoons unsalted butter


Input: 1 teaspoon salt


Input: 4 to 5 tablespoons ice water

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Input: 1/2 cup water


Input: 1/2 cup extra-virgin olive oil


Input: 1 pound swiss chard leaves, or substitute spinach

1 pound swiss chard leaves , or substitute spinach

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Input: Salt and pepper to taste

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Input: 3 large eggs


Input: 1 cup freshly grated Parmesan cheese

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Input: 1 1/3 cups unbleached flour


Input: 8 tablespoons unsalted butter, cubed and chilled

8 tablespoons unsalted butter , cubed and chilled

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Input: 1/2 teaspoon salt


Input: 1/2 teaspoon salt


Input: 2 cups unbleached flour


Input: 1/4 cup fresh mint leaves, sliced into chiffonad

1/4 cup fresh mint leaves , sliced into chiffonad

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Input: 1 tablespoon salt for the pasta, plus more to taste

1 tablespoon salt for the pasta , plus more to taste

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Input: Freshly ground black pepper to taste

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Input: 1/4 cup chopped fresh parsley


Input: 1 tablespoon capers


Input: 1 pound fusilli pasta


Input: 2 teaspoons salt


Input: White pepper to taste


Input: 2 cups fresh ricotta cheese


Input: 1 clove garlic, peeled and minced

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Input: 3 large cucumbers, peeled, seeded and cut into 2-inch-long juliennes

3 large cucumbers , peeled , seeded and cut into 2-inch-long juliennes

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