Input: 4 cups pitted sour cherries, with their juice

4 cups pitted sour cherries , with their juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons sugar


Input: 1/2 cup all-purpose flour


Input: 6 cups cake flour, sifted twice

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: 1/2 teaspoon baking soda


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

1 cup ( 2 sticks ) butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups granulated sugar


Input: 2 teaspoons grated nutmeg


Input: 1 tablespoon caraway seeds


Input: 1 cup milk


Input: 1 cup (2 sticks) butter, at room temperature, plus butter for greasing the pan

1 cup ( 2 sticks ) butter , at room temperature , plus butter for greasing the pan

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


Input: 4 1-inch-thick bone-in lamb shoulder chops, about 10 ounces each

4 1-inch-thick bone-in lamb shoulder chops , about 10 ounces each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: Freshly ground black pepper


Input: 2 large heads radicchio, Treviso or regular, outer leaves removed

2 large heads radicchio , Treviso or regular , outer leaves removed

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 YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 1/2 tablespoons sherry vinegar


Input: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh chopped sage, more for garnish

2 teaspoons fresh chopped sage , more for garnish

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 extra virgin olive oil, more for oiling grill

2 tablespoons extra virgin olive oil , more for oiling grill

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cilantro leaves for garnish


Input: 4 scallions, trimmed and cut into 2-inch lengths

4 scallions , trimmed and cut into 2-inch lengths

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: 1 cup confectioners' sugar, plus additional for topping

1 cup confectioners' sugar , plus additional for topping

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon good soy sauce or fish sauce (nam pla)

1 tablespoon good soy sauce or fish sauce ( nam pla )

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

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

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


Input: 2 large egg whites


Input: 1 tablespoon cornstarch


Input: 1 cup cornstarch


Input: 1 cup flour


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds snapper, sea bass, catfish or other firm, white-fleshed fillet, cut into large chunks

1$1/2 pounds snapper , sea bass , catfish or other firm , white-fleshed fillet , cut into large chunks

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

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


Input: 1/2 pound ginger, preferably thin-skinned

1/2 pound ginger , preferably thin-skinned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Neutral oil, like grapeseed or corn, as needed

Neutral oil , like grapeseed or corn , as needed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh raspberries, for garnish

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


Input: 1 tablespoon plus 1 teaspoon unsweetened cocoa powder

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 1 ounce semisweet chocolate


Input: 3/4 cup toasted hazelnuts


Input: 7 tablespoons softened unsalted butter, plus additional for greasing pans

7 tablespoons softened unsalted butter , plus additional for greasing pans

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: 3/4 cup heavy cream


Input: 1 fennel bulb, trimmed and outer layers removed, sliced into 1/4-inch-by- 1/2-inch matchsticks (about 3/4 cup)

1 fennel bulb , trimmed and outer layers removed , sliced into 1/4-inch-by- 1/2-inch matchsticks ( about 3/4 cup )

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 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup granulated sugar


Input: 1 vanilla bean, split lengthwise, pulp scraped, pod discarded

1 vanilla bean , split lengthwise , pulp scraped , pod discarded

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

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

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


Input: 3 cups whole milk


Input: 1 tablespoon honey


Input: 1 tablespoon light corn syrup


Input: 1 tablespoon fresh rosemary leaves, plus additional for garnish

1 tablespoon fresh rosemary leaves , plus additional for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces milk chocolate, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plus 2 tablespoons heavy cream

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon herb liqueur, such as Strega (optional)

1 tablespoon herb liqueur , such as Strega ( optional )

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 YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups granulated sugar


Input: 3/4 teaspoon salt


Input: 12 tablespoons cold butter, preferably high-fat, diced

12 tablespoons cold butter , preferably high-fat , diced

B-QTY B-UNIT B-COMMENT B-NAME O I-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: Crème fraîche for serving


Input: 1 1/2 tablespoons granulated sugar


Input: 1 egg white


Input: 6 tablespoons melted butter


Input: 2 tablespoons instant tapioca


Input: 1 teaspoon cinnamon


Input: 1 1/2 cups light brown sugar


Input: 1 1/2 pints strawberries, hulled and halved or quartered, depending on size

1$1/2 pints strawberries , hulled and halved or quartered , depending on size

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

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

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


Input: 4 cups rhubarb in 1-inch pieces

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large egg yolks


Input: Salt to taste


Input: 1 pound linguine or spaghetti


Input: 4 whole salted anchovies, rinsed and filleted, or 8 oil-packed anchovy fillets, rinsed

4 whole salted anchovies , rinsed and filleted , or 8 oil-packed anchovy fillets , rinsed

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

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

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


Input: 2 1/2 cups flour (more for rolling)

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: 3 tablespoons minced basil or parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Red pepper flakes to taste

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


Input: 1 tablespoon minced garlic


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Red pepper flakes to taste

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


Input: 1 28-ounce can plum tomatoes, or about 2 pounds peeled fresh tomatoes

1 28-ounce can plum tomatoes , or about 2 pounds peeled fresh tomatoes

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

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

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


Input: 3 large cloves garlic, lightly smashed and peeled

3 large cloves garlic , lightly smashed and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup shelled walnuts, coarsely chopped (pieces of about 1/4 inch or a little less)

1/2 cup shelled walnuts , coarsely chopped ( pieces of about 1/4 inch or a little less )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/2 pound linguine


Input: Freshly grated Parmesan or pecorino cheese, optional

Freshly grated Parmesan or pecorino cheese , optional

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 2 large cloves garlic, lightly smashed and peeled

2 large cloves garlic , lightly smashed and peeled

B-QTY O B-UNIT B-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: 4 eggs


Input: 6 tablespoons extra virgin olive oil or lard

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/2 pound thin spaghetti


Input: 1 tablespoon strained fresh lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sifted flour


Input: Pinch of salt


Input: 1/2 teaspoon vanilla extract


Input: 3 egg whites


Input: Zest of 2 lemons


Input: 1/2 cup (1 stick) unsalted butter, cut in 1-inch pieces, plus more for buttering cookie sheets

1/2 cup ( 1 stick ) unsalted butter , cut in 1-inch pieces , plus more for buttering cookie sheets

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

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

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

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


Input: 1/2 cup sugar


Input: Lots of freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: Kosher salt, to taste

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


Input: 5 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups lettuce, washed and 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: 2 cups radicchio, washed and 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: 1/4 pound goat cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces wide egg noodles


Input: Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long

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

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

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


Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon finely chopped garlic


Input: 2 tablespoons red wine vinegar


Input: 1 tablespoon butter


Input: 1/4 cup finely chopped parsley


Input: 12 small new red potatoes (about 1 1/2 pounds)

12 small new red potatoes ( about 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup heavy cream


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 1/2 ounces Absolut Mandrin vodka


Input: 1 ounce pomegranate juice


Input: Sprig of mint


Input: 1 tablespoon ground espresso beans


Input: 1 1/2 cups finely chopped bittersweet chocolate

1$1/2 cups finely chopped bittersweet chocolate

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups confectioners' sugar, sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon vanilla extract


Input: 8 ounces cream cheese


Input: 3 tablespoons heavy cream


Input: 1/2 cup strong coffee


Input: 1 teaspoon vanilla extract


Input: 1 1/2 cups sugar


Input: 3 large eggs


Input: 1/2 cup buttermilk


Input: 1/2 teaspoon salt


Input: 10 tablespoons unsalted butter, softened

10 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unsweetened cocoa powder


Input: 1 teaspoon baking soda


Input: 1/4 teaspoon baking powder


Input: Twinkie-style canoe pan for Twinkies or a muffin pan for Hostess-style cupcakes

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

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

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


Input: 1 1/4 cups cake flour


Input: 4 cups coarse-grain polenta


Input: 3 quarts of water


Input: Nonstick cooking spray


Input: A quarter of a teaspoon of dried thyme

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 35-ounce can of Italian tomatoes with the juice

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 glass dry red wine


Input: 2 tablespoons unsalted butter


Input: 1 whole rabbit cleaned and cut into small pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces prosciutto, minced


Input: 1 medium onion, chopped

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


Input: 3 ounces dried porcini mushrooms


Input: 6 tablespoons sugar


Input: 6 oranges, peeled, sections cut from between the membranes

6 oranges , peeled , sections cut from between the membranes

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: 1 egg, beaten


Input: 6 tablespoons cocoa powder


Input: 1/2 teaspoon kosher salt


Input: 1/2 cup confectioners' sugar


Input: 2 cups all-purpose flour


Input: 1 1/4 cups sugar


Input: 1/4 cup water


Input: 2 1/2 cups whole milk


Input: 1 1/2 cups heavy cream


Input: 6 egg yolks


Input: 2 teaspoons vanilla extract


Input: 3/4 cup torn fresh basil


Input: 3/4 cup torn fresh mint


Input: 2 tablespoons fresh lemon juice


Input: 3 tablespoons olive oil


Input: 1 pound lightly salted fresh mozzarella, cut into 1/4-inch slices, each slice halved

1 pound lightly salted fresh mozzarella , cut into 1/4-inch slices , each slice halved

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT O O I-COMMENT O 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: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 cups salad greens


Input: 2 tablespoons thinly sliced fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons olive oil


Input: 6 tablespoons thinly sliced fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, minced


Input: 6 medium zucchini, halved lengthwise and cut across into 1/4-inch slices

6 medium zucchini , halved lengthwise and cut across into 1/4-inch slices

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

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

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


Input: 9 large plum tomatoes, cut into large dice

9 large plum tomatoes , cut into large dice

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

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


Input: 3/4 teaspoon kosher salt


Input: 4 teaspoons olive oil


Input: 6 baby eggplants, halved lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh parsley


Input: 2 tablespoons chopped fresh mint


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon kosher salt


Input: 1 1/2 teaspoons olive oil


Input: 1 1/2 tablespoons fresh lemon juice


Input: 1 cup plain lowfat yogurt


Input: 1 tablespoon milk


Input: 4 teaspoons olive oil


Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

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

1/2 teaspoon kosher salt , plus more to taste

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Input: Freshly ground pepper to taste

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Input: 1 teaspoon kosher salt


Input: 6 tablespoons coarsely chopped fresh mint

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Input: 10 cups salad greens


Input: 2 cups torn basil


Input: 2 tablespoons fresh lemon juice


Input: Freshly ground pepper to taste

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


Input: 6 medium cucumbers, peeled, halved lengthwise, seeded and cut across into 1/4-inch slices

6 medium cucumbers , peeled , halved lengthwise , seeded and cut across into 1/4-inch slices

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

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Input: 1 teaspoon kosher salt


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 3 cups cooked white rice


Input: 1/2 cup thinly sliced fresh basil

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Input: 2 teaspoons fresh lime juice


Input: 1 1/4 pounds sugar snap peas, strung

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Input: 2 1/2 teaspoons olive oil


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: Freshly ground pepper to taste

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


Input: 12 cups salad greens


Input: 2 tablespoons olive oil


Input: 1 tablespoon lime juice


Input: 3/4 teaspoon Tabasco sauce


Input: 3/4 teaspoon kosher salt


Input: 3 avocados, peeled, pitted and cubed

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Input: 1 tablespoon fresh lime juice


Input: 3 cloves garlic, peeled and minced

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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: 1 tablespoon fresh lemon juice


Input: 1 tablespoon olive oil


Input: 3 red and 3 yellow bell peppers, roasted, peeled, seeded and cut into 1/4-inch strips

3 red and 3 yellow bell peppers , roasted , peeled , seeded and cut into 1/4-inch strips

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

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Input: 1/2 cup crumbled feta


Input: Kosher salt and freshly ground pepper to taste

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Input: 6 medium red onions, peeled and cut into 1/8-inch slices

6 medium red onions , peeled and cut into 1/8-inch slices

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Input: 1 tablespoon olive oil


Input: 1 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons chopped fresh cilantro


Input: 2 teaspoons olive oil


Input: 2 jalapenos, seeded and minced

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Input: 2 tablespoons pine nuts


Input: 1 pound fusilli


Input: 1 cup heavy cream


Input: 2 egg yolks


Input: 1 1/2 teaspoons kosher salt


Input: Freshly ground black pepper, to taste

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Input: 1 pound salt cod or stockfish

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Input: 2 (8 ounce) baking potatoes, scrubbed

2 ( 8 ounce ) baking potatoes , scrubbed

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Input: 12 cups cold water


Input: 1/4 cup olive oil


Input: 5 cloves garlic, smashed, peeled and minced

5 cloves garlic , smashed , peeled and minced

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Input: 1 (28 ounce) can Italian plum tomatoes, coarsely chopped with their juice

1 ( 28 ounce ) can Italian plum tomatoes , coarsely chopped with their juice

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Input: 3/4 cup oil-cured black olives, pitted and roughly chopped

3/4 cup oil-cured black olives , pitted and roughly chopped

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Input: 1/2 cup white wine


Input: 1 bay leaf


Input: 1 sprig fresh thyme or 1/8 teaspoon dried

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Input: Pinch sugar


Input: Freshly ground black pepper to taste

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Input: 1/3 cup golden raisins


Input: 1 tablespoon chopped fresh parsley


Input: 1 1/2 pounds carp fillets, cut across into 1-inch wide strips

1$1/2 pounds carp fillets , cut across into 1-inch wide strips

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: Cinnamon


Input: 3/4 pound carp bones and heads, washed and cut into 2-inch pieces

3/4 pound carp bones and heads , washed and cut into 2-inch pieces

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

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Input: 2 bottles Belgian beer


Input: 5 tablespoons cold unsalted butter, cut into small pieces

5 tablespoons cold unsalted butter , cut into small pieces

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Input: 1/2 pound mushrooms, wiped clean, trimmed and cut across into thin slices

1/2 pound mushrooms , wiped clean , trimmed and cut across into thin slices

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

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Input: 4 shallots, peeled and cut across into thin slices (1/2 cup)

4 shallots , peeled and cut across into thin slices ( 1/2 cup )

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Input: 4 tablespoons sugar


Input: 3/4 cup heavy cream


Input: 2 tablespoons apricot nectar or orange juice

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Input: 1/2 pint vanilla ice cream


Input: 20 ripe apricots, pitted and chopped

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Input: 3 tablespoons dark rum


Input: 12 ripe fresh apricots, halved and pitted

12 ripe fresh apricots , halved and pitted

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Input: 3 tablespoons unsalted butter, plus butter for baking dish

3 tablespoons unsalted butter , plus butter for baking dish

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 teaspoon cinnamon


Input: 4 tablespoons light brown sugar


Input: 10 fresh apricots, ripe but not soft

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Input: 7 tablespoons cold unsalted butter, in small pieces

7 tablespoons cold unsalted butter , in small pieces

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Input: 3 tablespoons ice water (approximately)

3 tablespoons ice water ( approximately )

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Input: 1/4 teaspoon salt


Input: 1 1/2 tablespoons granulated sugar


Input: 1 cup all-purpose flour


Input: 10 large pitted prunes


Input: 3 tablespoons apricot nectar or orange juice

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Input: 2 tablespoons apricot or orange liqueur

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Input: 1 1/2 pounds medium shrimp, peeled, cleaned and cut into 1/2-inch pieces

1$1/2 pounds medium shrimp , peeled , cleaned and cut into 1/2-inch pieces

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Input: 1 egg, lightly beaten


Input: 1/2 cup dried fine bread crumbs, freshly made

1/2 cup dried fine bread crumbs , freshly made

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Input: 1 teaspoon fresh ground pepper


Input: 1 tablespoon olive oil


Input: 1 large onion, peeled and minced

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Input: 2 cloves garlic, peeled and minced

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Input: 1 pound ground lamb


Input: 1/4 teaspoon ground cinnamon


Input: 1/4 teaspoon cardamom powder


Input: 1/4 teaspoon sweet paprika


Input: 1/2 teaspoon ground cumin seed


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 4 medium eggplants, at least 8 inches long

4 medium eggplants , at least 8 inches long

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

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Input: 1 tablespoon plus 1/2 teaspoon salt

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Input: 6 ripe tomatoes, peeled, cored and seeded

6 ripe tomatoes , peeled , cored and seeded

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Input: 1/4 cup grated lemon rind


Input: 1/8 teaspoon sugar


Input: 1 teaspoon freshly ground pepper


Input: 2 teaspoons Sherry vinegar


Input: 1 teaspoon olive oil


Input: 1 cup grated feta cheese


Input: 1/2 teaspoon cayenne pepper


Input: 2 tablespoon fresh thyme leaves


Input: 1 bay leaf


Input: 1 teaspoon Tabasco sauce


Input: 1/2 pound smoked ham, minced

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Input: 1 red bell pepper, seeded, deveined and diced

1 red bell pepper , seeded , deveined and diced

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Input: 1 large ripe tomato, peeled, cored, seeded and diced

1 large ripe tomato , peeled , cored , seeded and diced

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Input: 2 tablespoons minced parsley leaves


Input: 2 medium eggplants


Input: 1 1/2 teaspoons salt


Input: 2 teaspoons olive oil


Input: 1 red onion, peeled and minced

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Input: 2 cloves garlic, peeled and minced

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Input: 1/8 teaspoon dried oregano


Input: 1 1/2 teaspoons olive oil


Input: 1/8 teaspoon freshly ground pepper


Input: 1/8 teaspoon sugar


Input: 1/4 teaspoon fine salt


Input: 4 eggplants, 10 to 12 ounces each

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Input: 1 tablespoon lemon juice, strained

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Input: 1/2 cup coriander leaves


Input: 1/2 cup lemon juice


Input: 1/2 teaspoon ground cumin seed


Input: 1 teaspoon sweet paprika


Input: 2 cloves garlic, roasted and peeled

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Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 2 pounds eggplant, cut crosswise into 1/2-inch slices

2 pounds eggplant , cut crosswise into 1/2-inch slices

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Input: 1 tablespoon kosher salt


Input: 2 ripe tomatoes, peeled


Input: 1/4 cup olive oil


Input: 2 cloves garlic, peeled and chopped

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

1 quart chicken broth , homemade or low-sodium canned

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Input: 4 pounds white eggplant


Input: 1 teaspoon olive oil


Input: 1 onion, peeled and coarsely chopped

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Input: Salt and freshly ground pepper to taste

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Input: 2 tablespoons finely chopped basil


Input: 2 tablespoons finely chopped fresh chervil leaves

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Input: 2 tablespoons finely chopped fresh chives

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Input: 4 ears fresh corn


Input: 1 sweet red pepper


Input: 1 sweet green pepper


Input: 1 tablespoon butter


Input: 1/3 cup chopped scallions


Input: 1 teaspoon finely chopped garlic


Input: 1 teaspoon curry powder


Input: Salt to taste


Input: 2 tablespoons fresh chopped coriander or parsley

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Input: 1 cup miso paste


Input: 1 cup soba sauce


Input: 1 cup brown sugar


Input: 1 1/2 teaspoons hot red pepper flakes

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Input: 2 medium eggplants, rimmed and sliced lengthwise into 1/3-inch-thick strips

2 medium eggplants , rimmed and sliced lengthwise into 1/3-inch-thick strips

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Input: 1 tablespoon canola oil


Input: 1 cup low-fat yogurt


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

1 large red bell pepper , roasted , seeded , deveined and peeled

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

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Input: 8 tablespoons unsalted butter


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: Herb butter (see recipe)

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Input: 1/4 cup minced shallots


Input: 3/4 cup dry white wine


Input: 1/4 cup heavy cream


Input: 2 tablespoons olive oil, plus extra for brushing

2 tablespoons olive oil , plus extra for brushing

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Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon chopped fresh thyme or 1 teaspoon dried

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Input: 4 tablespoons Dijon mustard


Input: 1/4 teaspoon red pepper flakes


Input: 1/2 teaspoon dried oregano


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/2 cup walnut pieces


Input: 1 can water chestnuts (8 ounces), left whole if small, halved if large

1 can water chestnuts ( 8 ounces ) , left whole if small , halved if large

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Input: 2 additional tablespoons fresh lemon juice

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Input: 24 jumbo shrimp, about 2 pounds, shelled and deveined

24 jumbo shrimp , about 2 pounds , shelled and deveined

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Input: 4 cloves garlic, mashed and peeled

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Input: 2 dried chili peppers, ground in a spice grinder or 1 teaspoon chili powder without cumin

2 dried chili peppers , ground in a spice grinder or 1 teaspoon chili powder without cumin

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

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

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


Input: 1 1/4 cups packed light brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1/4 teaspoon anise seed


Input: 1/4 teaspoon tumeric


Input: 1/4 teaspoon ground cardamom


Input: 4 teaspoons mango powder


Input: 1/2 teaspoon yellow mustard seed


Input: 4 slices peeled fresh ginger, about the size of a quarter

4 slices peeled fresh ginger , about the size of a quarter

B-QTY B-UNIT 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 NoCAP

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


Input: 1/2 pound onion (2 small onions), peeled and cut into 1-inch chunks

1/2 pound onion ( 2 small onions ) , peeled and cut into 1-inch chunks

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

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

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


Input: 1 3/4 pounds very firm Anjou pears

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size lemon


Input: 1 1/2 teaspoons cumin


Input: 3/4 cup white vinegar


Input: 1/2 cup dark Mexican beer


Input: 1 tablespoon kosher salt


Input: 3 ribs celery, peeled and chopped (about 3/4 cup chopped)

3 ribs celery , peeled and chopped ( about 3/4 cup chopped )

B-QTY O B-NAME O B-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

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


Input: 1 1/2 cups fresh corn kernels (from about 3 ears corn), or canned corn niblets

1$1/2 cups fresh corn kernels ( from about 3 ears corn ) , or canned corn niblets

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

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


Input: 1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into 1/2-inch dice

1 large red bell pepper ( about 8 ounces ) , stemmed , seeded , ribbed and cut into 1/2-inch dice

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


Input: 6 cloves garlic, mashed 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: 1/2 cup tightly packed 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 tablespoon tightly packed oregano leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 15 scallions or green onions, about 1/4 pound

15 scallions or green onions , about 1/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 3/4 teaspoon ground black pepper


Input: 1/4 teaspoon garlic powder


Input: 1/2 cup plus 1 tablespoon corn, peanut or vegetable oil

1/2 cup plus 1 tablespoon corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 hot peppers, seeded


Input: 4 ounces onion (1 small onion), peeled and cut into chunks

4 ounces onion ( 1 small onion ) , peeled and cut into chunks

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


Input: 4 prepared raw egg roll skins, available in Chinese markets and specialty shops Chilled yogurt for garnish

4 prepared raw egg roll skins , available in Chinese markets and specialty shops Chilled yogurt for garnish

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

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

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


Input: 1 cup chilled yogurt


Input: 4 prepared raw egg roll skins, available in Chinese markets and specialty shops

4 prepared raw egg roll skins , available in Chinese markets and specialty shops

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

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

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


Input: 1/3 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup boiling water


Input: 1 teaspoon garlic powder


Input: 1 teaspoon finely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plus 3 tablespoons corn, peanut or vegetable oil

1/2 cup plus 3 tablespoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 1/4 pound finely ground beef


Input: Salt to taste if desired

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


Input: 1 potato, about 2/3 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 prepared raw won ton skins, available in Chinese markets and specialty shops

12 prepared raw won ton skins , available in Chinese markets and specialty shops

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

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

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


Input: 1 tablespoon ground coriander


Input: 1 tablespoon finely minced garlic


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 corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable 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: 1/2 cup finely chopped onion


Input: 1/4 pound ground beef


Input: 1/3 cup water


Input: 1 cup canned or freshly cooked drained chickpeas

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: 1/2 teaspoon ground black pepper


Input: 1/2 teaspoon garlic powder


Input: 2 tablespoons tomato paste


Input: 1/2 cup water


Input: 1/2 pound ground beef


Input: 2 cups meat sauce (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup yogurt


Input: 1 tablespoon finely chopped garlic


Input: Salt to taste


Input: 1/4 cup corn, peanut or vegetable 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: 1 cup finely chopped onions


Input: 1 cup yogurt and garlic sauce (see recipe)

1 cup yogurt and garlic sauce ( see recipe )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons finely crumbled dried mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 32 prepared round, raw dumpling (gyoza) skins, each about 3 1/2 inches in diameter, available in Chinese markets and specialty shops

32 prepared round , raw dumpling ( gyoza ) skins , each about 3$1/2 inches in diameter , available in Chinese markets and specialty shops

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

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

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


Input: 2 tablepoons corn, peanut or vegetable oil

2 tablepoons corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon garlic powder


Input: Salt to taste if desired

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


Input: 1/4 teaspoon ground black pepper


Input: 20 scallions or green onions, about 1/3 pound

20 scallions or green onions , about 1/3 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced chives


Input: 1 1/2 cups shelled English peas


Input: 1 bunch asparagus, tender part only, cut into 1-inch lengths

1 bunch asparagus , tender part only , cut into 1-inch lengths

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: 1 cup chicken stock


Input: 1 cup beef stock


Input: 4 sprigs rosemary


Input: 2 carrots, peeled and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 yellow onion, sliced

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


Input: 1 stalk young garlic, thinly sliced (or 3 cloves of garlic, sliced)

1 stalk young garlic , thinly sliced ( or 3 cloves of garlic , sliced )

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

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

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


Input: 1/4 cup olive oil


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 beef cheeks, trimmed of all exterior fat and tissue

4 beef cheeks , trimmed of all exterior fat and tissue

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 2 cups veal stock


Input: 1 tablespoon minced parsley


Input: 5 pounds lamb's neck, bone in Salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, sliced


Input: 1 carrot, peeled and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bunch thyme


Input: 1 teaspoon fennel seeds


Input: 1 teaspoon coriander seeds


Input: 1 teaspoon black peppercorns


Input: 1/2 teaspoon chili flakes


Input: 4 cups olive oil (approximately)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 teaspoon kosher salt


Input: 4 large (6-inch diameter) portobello mushrooms, stems removed

4 large ( 6-inch diameter ) portobello mushrooms , stems removed

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

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon minced rosemary


Input: 1 tablespoon black truffle paste (see note) or 1 tablespoon very finely minced fresh truffle

1 tablespoon black truffle paste ( see note ) or 1 tablespoon very finely minced fresh truffle

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

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

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


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced shallot


Input: 2 cloves garlic, minced


Input: 2 tablespoons balsamic vinegar


Input: 2 tablespoons plus 2 teaspoons porcini-infused olive oil or extra-virgin olive oil

B-NAME B-UNIT B-NAME I-NAME I-NAME B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT B-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: 2 teaspoons minced shallot


Input: 2 tablespoons softened unsalted butter


Input: 18- to 9-pound capon or 1 very large roasting chicken

O O O 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: 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 teaspoon minced thyme leaves


Input: 1/2 cup homemade or low-salt chicken stock

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 cup Japanese-style (panko) bread crumbs (see note)

1 cup Japanese-style ( panko ) bread crumbs ( see note )

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

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

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


Input: 2 minced shallots


Input: 3/4 pound chanterelles, coarsely chopped

3/4 pound chanterelles , coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 cup white wine


Input: 1/2 pound oyster mushrooms


Input: 1/2 pound shiitake mushrooms


Input: 2 tablespoons unsalted butter


Input: Kosher salt and black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons sherry


Input: 2/3 cup cooked rice


Input: 2 tablespoons olive oil


Input: Chopped fresh chervil for garnish

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


Input: 10 dried apricots, finely sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons brandy


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon butter


Input: 6 cups homemade or low-sodium chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds medium shrimp


Input: 1/2 cup corn or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon nutmeg


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 large white onion


Input: 4 large russet potatoes, Idaho or Washington, about 1 1/2 pounds

4 large russet potatoes , Idaho or Washington , about 1$1/2 pounds

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

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

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


Input: 4 tablespoons chopped parsley


Input: 1 tablespoon finely chopped fresh sage or 2 teaspoons dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon tomato paste


Input: 1 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 4 tablespoons drained capers


Input: 2 teaspoons red-wine vinegar


Input: 2 teaspoons finely chopped garlic


Input: 1/2 cup finely chopped onions


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 vegetable oil


Input: 1/4 cup olive oil


Input: Juice of 1 lemon


Input: Maldon or other sea salt

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


Input: 4 lean center-cut pork chops, each 1 1/4 inches thick

4 lean center-cut pork chops , each 1$1/4 inches thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds (about 5 medium) zucchini

1$1/2 pounds ( about 5 medium ) zucchini

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 pound uncooked spaghetti


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1 clove garlic, peeled and lightly smashed

1 clove garlic , peeled and lightly smashed

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: Maldon or other sea salt

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


Input: 1 tablespoon superfine sugar


Input: 1/2 teaspoon vanilla extract


Input: Vegetable oil for frying


Input: 2 teaspoons confectioners' sugar


Input: 2 1/2 pounds ripe tomatoes


Input: 1 teaspoon sugar


Input: 1/2 teaspoon ground cinnamon


Input: Pinch of salt


Input: 1/4 cup finely chopped scallions


Input: Sourdough bread, sliced and toasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 heads Belgian endive, leaves separated

1 to 2 heads Belgian endive , leaves separated

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (loosely packed) basil leaves, chopped

1 cup ( loosely packed ) basil leaves , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 1/2 teaspoons baking powder


Input: 1/2 cup Italian 00 flour (note below)

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

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Input: 1 cup ricotta


Input: 2 large eggs


Input: 2 cups sugar snaps, topped and tailed

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

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Input: 1 to 2 bulbs fennel, trimmed and in strips

1 to 2 bulbs fennel , trimmed and in strips

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

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Input: 1 clove garlic, peeled and minced

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

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Input: 3 small or 2 medium ripe avocados

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

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Input: 2 cloves garlic, peeled and minced

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

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Input: 2 red bell peppers, stemmed, cored and cut into thin strips

2 red bell peppers , stemmed , cored and cut into thin strips

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

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Input: 1 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: Freshly ground pepper to taste

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


Input: Juice of 1 lemon


Input: Scant teaspoon salt


Input: 2 teaspoons 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: Freshly ground pepper to taste

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


Input: 1/2 teaspoon grated orange zest


Input: 4 teaspoons chopped fresh cilantro


Input: 4 cups brussels sprouts, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 rib lamb chops, bones scraped of all fat, at room temperature

8 rib lamb chops , bones scraped of all fat , at room temperature

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

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Input: 1 teaspoon olive oil


Input: 6 shallots, peeled and thinly sliced

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

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Input: 2 teaspoons minced fresh ginger


Input: 1/2 teaspoon ground coriander


Input: 1 teaspoon ground cumin


Input: 1 medium onion, peeled and thinly sliced

1 medium onion , peeled and thinly sliced

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

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Input: 1/2 cup white wine


Input: 2 cups short-grain rice


Input: 4 boneless, skinless chicken thighs

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

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Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

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

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Input: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$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: 3 cups brussels sprouts, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 teaspoons olive oil


Input: 2 tablespoons chopped Italian parsley


Input: 1 1/2 cups peeled and roasted chestnuts, halved

1$1/2 cups peeled and roasted chestnuts , halved

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 4 cloves garlic, peeled and minced

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

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Input: 2 cups frozen pearl onions, defrosted

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

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Input: 2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 2 ounces pancetta, diced


Input: 1 cup chicken broth, homemade or low-sodium canned

1 cup 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 cups brussels sprouts, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped Italian parsley


Input: 1 cup carrots, peeled and cut into very small dice

1 cup carrots , peeled and cut into very small dice

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

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Input: 2 teaspoons minced garlic


Input: 2 1/2 pounds (8 cups) brussels sprouts, halved, cored and each half cut into quarters

2$1/2 pounds ( 8 cups ) brussels sprouts , halved , cored and each half cut into quarters

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

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


Input: 1/2 cup pine nuts


Input: 6 slices bacon, cut across into 1/4-inch pieces

6 slices bacon , cut across into 1/4-inch pieces

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

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Input: 2 thin slices lemon


Input: 1/2 pound boneless, skinless chicken breasts

1/2 pound boneless , skinless chicken breasts

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

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Input: 2 1/4 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 1/2 pound Japanese buckwheat noodles


Input: 3 scallions, thinly sliced


Input: 4 cups chicken broth


Input: 1 pound large shrimp


Input: 4 cups cooked white rice


Input: 1/2 teaspoon grated lemon rind


Input: 1 teaspoon fresh lemon juice


Input: 4 cups chicken broth (see recipe)

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

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Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 4 cups stemmed fresh spinach leaves, finely chopped

4 cups stemmed fresh spinach leaves , finely chopped

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

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Input: 12 cloves roasted garlic, peeled

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

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Input: 6 cups chicken broth (see recipe)

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

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Input: 6 cups mung bean sprouts


Input: 1 tablespoon chili oil


Input: 1 bunch scallions, minced


Input: 1 bunch coriander, minced


Input: 1 bunch mint, minced


Input: 1 bunch basil, minced


Input: 4 cups cooked white rice, warm

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

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Input: Juice from 2 lemons


Input: 4 cakes tofu, cut into 1-inch cubes

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

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Input: 3 cups brussels sprouts, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium baking potatoes, peeled and cut into 1/8-inch thick slices

3 medium baking potatoes , peeled and cut into 1/8-inch thick slices

B-QTY 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: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


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

1/2 cup 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: 1/4 cup heavy cream


Input: 1/3 cup grated taleggio


Input: 4 cups brussels sprouts, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons melted unsalted butter


Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 1 cup chicken broth, homemade or low-sodium canned

1 cup 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: 3/4 cup bread crumbs


Input: 3 tablespoons freshly grated Parmesan cheese

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

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Input: 3 scallions, thinly sliced


Input: 1 cup shredded, cooked chicken, optional

1 cup shredded , cooked chicken , optional

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

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Input: 1 cup water


Input: 2 small jalapeno chilies, seeded and minced

2 small jalapeno chilies , seeded and minced

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

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Input: 1 tablespoon grated fresh ginger


Input: 3 tablespoons toasted sesame seeds


Input: 1 tablespoon toasted sesame oil


Input: 2 tablespoons soy sauce


Input: 1/2 pound spaghettini


Input: 4 cups chicken broth (see recipe)

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

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Input: 3 teaspoons minced Italian parsley


Input: 4 cups chicken broth (see recipe)

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

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Input: 1 head Napa cabbage, cored and cut into eighths

1 head Napa cabbage , cored and cut into eighths

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

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Input: Olive oil spray


Input: Freshly ground pepper to taste

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


Input: 4 teaspoons salt


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

3 large 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

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Input: 3 teaspoons minced Italian parsley


Input: 4 cups chicken broth (see recipe)

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

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Input: 25 shiitake mushrooms, stemmed and thinly sliced

25 shiitake mushrooms , stemmed and thinly sliced

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

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Input: 5 Portobello mushrooms, stemmed and thinly sliced

5 Portobello mushrooms , stemmed and thinly sliced

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

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Input: 4 tart apples, such as Granny Smith or Cortland, peeled, cored and cut in 1-inch chunks

4 tart apples , such as Granny Smith or Cortland , peeled , cored and cut in 1-inch chunks

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

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


Input: Olive oil spray


Input: Freshly ground pepper to taste

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


Input: 4 teaspoons salt


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

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

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

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Input: 3 1/2 cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes

3$1/2 cups celery root ( 2 medium-size roots ) , trimmed , peeled and cut into 1/4-inch cubes

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

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Input: 6 quarts water


Input: 2 bay leaves


Input: 2 tablespoons black peppercorns


Input: 3 large carrots, peeled and cut into 2-inch lengths

3 large carrots , peeled and cut into 2-inch lengths

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: 2 large Spanish onions, unpeeled, quartered

2 large Spanish onions , unpeeled , quartered

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

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Input: 2 free-range chickens, about 3 1/2 pounds each

2 free-range chickens , about 3$1/2 pounds each

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

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Input: Whipped cream or vanilla ice cream

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

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Input: 1/4 cup chopped pecans


Input: 6 tablespoons soft unsalted butter


Input: 1 1/3 cups dark brown sugar, packed

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

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Input: 1 teaspoon cinnamon


Input: 3/4 cup oat bran


Input: 2 cups cranberries


Input: Juice of 1 lemon


Input: Freshly ground black pepper


Input: 1 cup sour cream


Input: 12 ounces cranberries


Input: 1 cup raisins


Input: 2 tablespoons grated fresh ginger


Input: 1 cup brown sugar


Input: 1 1/2 cups apple cider


Input: Pastry for one crust, nine-inch pie

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

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Input: 1 teaspoon salt


Input: Pinch of nutmeg


Input: 1/3 cup sugar


Input: 4 cups cranberries (about one pound)

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

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Input: 5 cups water


Input: 2 pounds carrots


Input: Chips or raw vegetables for dipping

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

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Input: Salt to taste


Input: 1/4 cup smooth unseasoned peanut butter

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

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Input: 1/2 teaspoon crushed hot red pepper flakes, or to taste

1/2 teaspoon crushed hot red pepper flakes , or to taste

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

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Input: 1/4 cups cooked chick peas


Input: 18 chicken wings


Input: 1 medium onion


Input: 2 garlic cloves


Input: 3 scallions


Input: 1/2 cup soy sauce


Input: 2 teaspoons whole allspice, crushed in a mortar

2 teaspoons whole allspice , crushed in a mortar

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

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Input: 2 teaspoons crushed hot red pepper flakes, or to taste

2 teaspoons crushed hot red pepper flakes , or to taste

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

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Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 tablespoon sesame oil


Input: 1 teaspoon brown sugar


Input: 2 garlic cloves


Input: 1 tablespoon coarsely chopped fresh ginger

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

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Input: Juice of 2 lemons


Input: Salt to taste


Input: Juice of 1 lime


Input: 4 cloves garlic, sliced


Input: 2 teaspoons ground cumin


Input: 1/2 teaspoon crushed hot red pepper flakes, or to taste

1/2 teaspoon crushed hot red pepper flakes , or to taste

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

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Input: Juice of 1 lemon


Input: 1 slice day-old bread, toasted

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

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Input: Extra virgin olive oil


Input: orange peel


Input: ginger sugar (seal 6 ounces turbinado sugar with 1 ounce fresh ginger root in a jar for a week; shake the jar every day)

ginger sugar ( seal 6 ounces turbinado sugar with 1 ounce fresh ginger root in a jar for a week; shake the jar every day )

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

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

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

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces white Haitian rum


Input: 1/2 ounce Cointreau


Input: 1/2 ounce Meyer lemon juice


Input: 1/2 ounce ginger-infused simple syrup (simple syrup macerated with peeled fresh ginger root; 4 ounces ginger will yield one pint; macerate two days)

1/2 ounce ginger-infused simple syrup ( simple syrup macerated with peeled fresh ginger root; 4 ounces ginger will yield one pint; macerate two days )

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Input: 6 tablespoons olive oil


Input: 2 pounds large shrimp (about 40), peeled and deveined

2 pounds large shrimp ( about 40 ) , peeled and deveined

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Input: 1 tablespoon chopped tarragon


Input: 1 clove garlic, mashed


Input: 1 tablespoon sliced chives


Input: Kosher or sea salt


Input: 4 cups shelled peas


Input: 2 cups chicken broth


Input: 1 leek, trimmed and chopped

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Input: 1/4 pound pancetta, cut into tiny cubes

1/4 pound pancetta , cut into tiny cubes

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Input: 2 cups coarsely chopped onions


Input: 1 tablespoon finely chopped garlic


Input: 1 teaspoon finely chopped jalapeno peppers

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Input: 4 sprigs fresh thyme, broken into 1/2-inch lengths, or 1 teaspoon dried

4 sprigs fresh thyme , broken into 1/2-inch lengths , or 1 teaspoon dried

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Input: 1 bay leaf


Input: Salt and freshly ground pepper to taste

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Input: 2 tablespoons chopped fresh basil


Input: 2 bay leaves, crumbled


Input: 4 tablespoons fresh lemon juice


Input: 2 tablespoons butter, melted


Input: 4 tablespoons finely chopped parsley


Input: 4 small yellow squash, about 2 pounds

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Input: 6 small zucchini, about 2 pounds

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Input: 8 ripe plum tomatoes, about 1 1/2 pounds

8 ripe plum tomatoes , about 1$1/2 pounds

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Input: 4 tablespoons olive oil


Input: 1 teaspoon fennel seeds


Input: 2 tablespoons chopped fresh rosemary or 1 tablespoon dried

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Input: 1 teaspoon grated lemon zest


Input: 2 teaspoons fresh lemon juice


Input: 1 teaspoon hot red-pepper sauce


Input: 1 teaspoon sesame oil


Input: 1 teaspoon sugar


Input: 4 sprigs fresh thyme or 1 teaspoon dried

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Input: 1 tablespoon finely chopped garlic


Input: 1 teaspoon ground cumin


Input: 3 tablespoons mustard seed


Input: 1/4 cup olive oil


Input: Salt and freshly ground pepper to taste

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Input: 1 8-pound leg of lamb, boned, butterflied and well-trimmed of fat, inside and out

1 8-pound leg of lamb , boned , butterflied and well-trimmed of fat , inside and out

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Input: 2 scallions, trimmed and thinly sliced

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Input: 1/4 pound dry rice noodles (also called rice sticks)

1/4 pound dry rice noodles ( also called rice sticks )

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Input: 3 cloves garlic, peeled and minced

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Input: 1 1/2 tablespoons oyster sauce


Input: 3 tablespoons scallion oil


Input: 20 large shiitake mushrooms, stemmed and thinly sliced

20 large shiitake mushrooms , stemmed and thinly sliced

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Input: 2 3/4 teaspoons kosher salt, plus more to taste

2$3/4 teaspoons kosher salt , plus more to taste

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Input: 2 tablespoons vegetable broth (chicken broth may be substituted)

2 tablespoons vegetable broth ( chicken broth may be substituted )

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Input: 2 quarts cold water


Input: 1 teaspoon sugar


Input: Pinch of white pepper


Input: 2 teaspoons soy sauce


Input: 2 teaspoons cornstarch


Input: 2 teaspoons Shao-Hsing wine or dry sherry

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