Input: 1/2 teaspoon tamarind concentrate (optional)

1/2 teaspoon tamarind concentrate ( optional )

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Input: 1 pint plain low-fat yogurt


Input: Pinch of ground cumin


Input: Pinch of ground turmeric


Input: 2 tablespoons finely minced fresh mint leaves

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Input: 1/4 cup vegetable oil


Input: 1 tablespoon chopped Italian parsley


Input: 6 salmon steaks (with bone), 8 to 10 ounces each

6 salmon steaks ( with bone ) , 8 to 10 ounces each

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Input: 2 tablespoons olive oil


Input: 2 cloves garlic, minced


Input: 1 tablespoon garam masala (see note)

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Input: 1 tablespoon sugar


Input: 3 tablespoons grated fresh ginger


Input: 1 anchovy mashed, or 1 1/2 teaspoons anchovy paste

1 anchovy mashed , or 1$1/2 teaspoons anchovy paste

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Input: 2 cloves garlic, minced


Input: 1/4 cup lemon juice


Input: 1/3 cup extra-virgin olive oil


Input: Salt and freshly ground black pepper to taste

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Input: 2 ripe mangoes, peeled, pitted and diced

2 ripe mangoes , peeled , pitted and diced

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Input: 1/4 cup rice vinegar


Input: 2 small fresh hot green chilies, each about 2 inches long, trimmed and finely chopped

2 small fresh hot green chilies , each about 2 inches long , trimmed and finely chopped

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Input: 1 pound mushrooms with large caps (portobello, cremini, oyster, shiitake or a mixture)

1 pound mushrooms with large caps ( portobello , cremini , oyster , shiitake or a mixture )

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Input: 2 tablespoons sugar


Input: 1 cup coriander leaves


Input: 5 tablespoons lime juice


Input: 1 teaspoon salt, if desired

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Input: 1/4 teaspoon asafetida


Input: Juice of half a lime

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


Input: 1/2 cup coarsely chopped fresh coriander leaves

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Input: 2 cucumbers, peeled and cut into 1/4-inch cubes

2 cucumbers , peeled and cut into 1/4-inch cubes

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Input: 1 cup roasted chickpeas (daalia), coarsely crushed in blender or food processor

1 cup roasted chickpeas ( daalia ) , coarsely crushed in blender or food processor

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Input: 1/4 teaspoon dried cumin seeds


Input: 1 teaspoon dried black mustard seeds

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Input: 4 small dried hot red peppers

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Input: 12 whole cloves


Input: 1 1-inch stick cinnamon broken into small pieces

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Input: 2 tablespoons unsalted butter


Input: 4 teaspoons sugar


Input: 18 curry leaves, rinsed and patted dry, preferably fresh (or use double the amount dried)

18 curry leaves , rinsed and patted dry , preferably fresh ( or use double the amount dried )

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Input: 1 small red ripe tomato, about 1/4 pound

1 small red ripe tomato , about 1/4 pound

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Input: 1 tablespoon salt, if desired

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Input: 1 1-inch cube of peeled fresh ginger

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Input: 4 small, fresh hot green chilies, each about 2 inches long

4 small , fresh hot green chilies , each about 2 inches long

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Input: 7 cups water


Input: 1/2 cup chickpea flour


Input: 1 cup coarsely chopped, loosely packed fresh coriander leaves

1 cup coarsely chopped , loosely packed fresh coriander leaves

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Input: 2 cups yogurt (or sour cream, if preferred)

2 cups yogurt ( or sour cream , if preferred )

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Input: 2 teaspoons salt, if desired

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Input: 2 teaspoons ground coriander


Input: 1 teaspoon ground hot red pepper or cayenne

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Input: 2 tablespoons finely minced garlic


Input: 1/2 teaspoon turmeric


Input: 1/8 teaspoon asafetida


Input: 1 small fresh hot green chili, about 2 inches long, finely chopped

1 small fresh hot green chili , about 2 inches long , finely chopped

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

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Input: 2 cups sugar


Input: Slivered almonds


Input: pistachios for garnish


Input: 1 cup dried moong beans (hulled and split yellow mung beans)

1 cup dried moong beans ( hulled and split yellow mung beans )

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Input: 1/2 teaspoon loosely packed thread saffron

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Input: 1 tablespoon hot milk


Input: 2 cups sour cream


Input: 15 green cardamom pods


Input: 2 two-pound containers of yogurt


Input: 9 green cardamom pods


Input: 1 1-inch length of stick cinnamon

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Input: 1/2 teaspoon whole cloves


Input: 1/2 teaspoon black peppercorns


Input: 1 tablespoon cumin seeds


Input: 1 tablespoon coriander seeds


Input: 1 1/4 cups coarsely chopped, loosely packed fresh coriander

1$1/4 cups coarsely chopped , loosely packed fresh coriander

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Input: 16 small white onions, about 1/2 pound

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Input: 6 small, thin, light purple Chinese-style eggplants, each about 7 inches long

6 small , thin , light purple Chinese-style eggplants , each about 7 inches long

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Input: 9 small red waxy new potatoes

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

2 tablespoons plus 1 cup corn , peanut or vegetable oil

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Input: 1 teaspoon garam masala (see recipe)

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Input: 1 teaspoon salt, if desired

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Input: 2 tablespoons sugar


Input: 4 teaspoons ground coriander


Input: 1/2 teaspoon turmeric


Input: 2 teaspoons ground hot red pepper or cayenne

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Input: 1 teaspoon ground cumin


Input: Sea salt


Input: 3/4 pound haricots verts, stems trimmed

3/4 pound haricots verts , stems trimmed

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Input: 3 tablespoons walnut oil


Input: Coarsely ground black pepper, or grains of paradise if you have them

Coarsely ground black pepper , or grains of paradise if you have them

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Input: 1 cup roasted peanuts


Input: 4 teaspoons chopped peeled ginger


Input: 2 teaspoons finely minced garlic


Input: 2 small fresh hot red chilies, each about 2 inches long

2 small fresh hot red chilies , each about 2 inches long

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Input: 1 cup chicken broth


Input: 1/3 cup walnuts, shelled


Input: 1 cup milk


Input: 4 tablespoons butter


Input: 1/2 teaspoon salt (or as desired)

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Input: 1 1/4 cups flour


Input: 3 eggs


Input: 1 cup grated Parmesan cheese (or Parmesan and Gruy ere, mixed half-and-half)

1 cup grated Parmesan cheese ( or Parmesan and Gruy ere , mixed half-and-half )

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Input: 4 thin slices black or dark pumpernickel bread, crusts removed and cut into triangles

4 thin slices black or dark pumpernickel bread , crusts removed and cut into triangles

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Input: 5 tablespoons crème fraîche


Input: 1 tablespoon horseradish, plus more to taste

1 tablespoon horseradish , plus more to taste

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Input: 1 tablespoon thinly sliced chives


Input: Sea salt to taste


Input: 2 tablespoons fresh thyme leaves


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

3 cloves garlic , skin left on and lightly crushed

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Input: 1/2 teaspoon coarsely ground black pepper

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Input: 3/4 teaspoon coarse sea salt


Input: 4 teaspoons olive oil


Input: Coarsely ground black pepper


Input: 1 guinea hen, about 4 pounds, rinsed and patted dry (if you have the time, place on a baking rack, uncovered, in the refrigerator for 24 hours)

1 guinea hen , about 4 pounds , rinsed and patted dry ( if you have the time , place on a baking rack , uncovered , in the refrigerator for 24 hours )

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Input: 1/4 pound thinly sliced smoked salmon

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Input: 2 to 3 cups flour, as needed

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Input: 1/4 teaspoon nutmeg


Input: 3/4 teaspoon salt (or as desired)

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Input: 2 eggs


Input: 1 cup milk


Input: 1/2 teaspoon salt (or as desired)

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Input: 3 cups flour, plus more as needed

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Input: 4 eggs


Input: Salt to taste if desired

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Input: 1/3 cup heavy cream


Input: Freshly ground pepper to taste

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Input: 2 tablespoons butter


Input: 1/4 cup freshly grated Parmesan


Input: Salt to taste if desired

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Input: Freshly ground pepper to taste

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Input: 1/2 pound fettuccine, freshly made or dried

1/2 pound fettuccine , freshly made or dried

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Input: 2 quarts boiling water


Input: 3/4 cup chopped sweet green peppers, preferably long Italian

3/4 cup chopped sweet green peppers , preferably long Italian

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Input: 1/4 teaspoon dried, crumbled oregano

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Input: 1/4 cup rice-wine vinegar


Input: 1 tablespoon olive oil


Input: 1 cod fillet, 1 3/4 to 2 pounds (1 3/4 inches at thickest point), at room temperature

1 cod fillet , 1$3/4 to 2 pounds ( 1$3/4 inches at thickest point ) , at room temperature

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Input: 3/4 cup water, wine or fish stock

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Input: 1/2 bunch fresh cilantro, washed well, with leaves removed from half and other half left in sprigs

1/2 bunch fresh cilantro , washed well , with leaves removed from half and other half left in sprigs

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Input: 1 tablespoon finely minced garlic


Input: 1 tablespoon olive oil


Input: 2 cups canned tomatoes, preferably imported

2 cups canned tomatoes , preferably imported

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Input: Tomato sauce with peppers (see recipe)

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Input: 4 tablespoons corn, peanut or vegetable oil, approximately

4 tablespoons corn , peanut or vegetable oil , approximately

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Input: 1/4 cup freshly grated Parmesan


Input: 1 cup fine fresh bread crumbs

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Input: 3 tablespoons cold water


Input: 1 egg, lightly beaten


Input: Freshly ground pepper to taste

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Input: 8 thin slices boneless pork loin, about 1 1/4 pounds

8 thin slices boneless pork loin , about 1$1/4 pounds

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Input: Salt to taste if desired

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Input: 3 tablespoons dark corn syrup


Input: 2 tablespoons soy sauce, preferably tamari

2 tablespoons soy sauce , preferably tamari

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Input: 2 tablespoons mirin


Input: 1/2 to 3/4 cup white wine

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Input: 4 cloves garlic, crushed, peeled and cut into medium pieces

4 cloves garlic , crushed , peeled and cut into medium pieces

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Input: 1 fresh jalapeno, cut in half, seeded, deveined and cut into medium pieces

1 fresh jalapeno , cut in half , seeded , deveined and cut into medium pieces

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Input: 2 ounces fresh ginger root, peeled and cut across the grain in thin slices

2 ounces fresh ginger root , peeled and cut across the grain in thin slices

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Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons kosher salt


Input: Freshly ground black pepper to taste

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Input: 2 tablespoons olive oil


Input: 1 4-pound Atlantic salmon (2 1/4 inches at thickest point), scaled and cleaned, gills removed, head and tail on, interior cavity well washed

1 4-pound Atlantic salmon ( 2$1/4 inches at thickest point ) , scaled and cleaned , gills removed , head and tail on , interior cavity well washed

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Input: 2 tablespoons finely chopped flat parsley

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Input: 1/4 teaspoon Tabasco to taste


Input: 1 cup converted or parboiled rice

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Input: 1 tablespoon butter


Input: 2 tablespoons fresh lemon juice


Input: 4 cups water


Input: Salt and freshly ground pepper to taste

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Input: 2 tablespoons olive oil


Input: 2 tablespoons Dijon mustard


Input: Salt and freshly ground pepper to taste

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Input: 4 tablespoons coarsely chopped fresh coriander

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Input: 1/2 cup dry red wine


Input: 1/2 teaspoon ground cumin


Input: 1/4 teaspoon hot pepper flakes


Input: 2 teaspoons finely chopped garlic


Input: 1 tablespoon ground coriander


Input: 2 large green peppers


Input: 8 cherry tomatoes


Input: 1 tablespoon lime juice


Input: 2 tablespoons olive oil


Input: 2 teaspoons freshly ground black pepper

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Input: Juice of 2 lemons


Input: 4 yellowfin tuna steaks, weighing 8 to 10 ounces each, cut into cubes

4 yellowfin tuna steaks , weighing 8 to 10 ounces each , cut into cubes

B-QTY 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

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Input: 2 red onions, about 1/2 pound

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Input: 1 1/2 pounds lean beef, like filet mignon or sirloin

1$1/2 pounds lean beef , like filet mignon or sirloin

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

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Input: 1/4 cup pickled ginger


Input: 1/2 cup chopped scallions


Input: 2 cloves garlic, peeled and thinly sliced

2 cloves garlic , peeled and thinly sliced

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Input: 1/2 teaspoon cayenne


Input: 1/2 cup dry sherry


Input: 4 tablespoons finely chopped ginger


Input: 2 cups teriyaki sauce


Input: 2 tablespoons chopped dill


Input: 2 tablespoons chopped chives


Input: 6 tablespoons salmon roe


Input: 1/2 tablespoon cayenne


Input: 6 salmon fillets, skinless, about 8 ounces each

6 salmon fillets , skinless , about 8 ounces each

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Input: 1 teaspoon minced shallots


Input: 2 ounces dry white wine


Input: 2 egg yolks


Input: 8 ounces clarified butter


Input: Salt and white pepper to taste

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Input: Juice of 1/2 lemon


Input: 1 1-pound can vegetable shortening


Input: 3 medium cucumbers, peeled

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


Input: 2 tablespoons plus 1 teaspoon sea salt

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Input: 8 ounces smoked salmon, cut crosswise into 3-inch sections

8 ounces smoked salmon , cut crosswise into 3-inch sections

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Input: 1 cup finely grated fresh horseradish

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Input: 1/2 pound unsalted butter at room temperature, cut into chunks

1/2 pound unsalted butter at room temperature , cut into chunks

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Input: 3 tablespoons chopped parsley


Input: 6 tablespoons creme fraiche or sour cream

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Input: 1 tablespoon olive oil


Input: Salt and freshly ground pepper

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


Input: 3 tablespoons Dijon-style mustard


Input: 4 cups freshly grated bread crumbs

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Input: 1 teaspoon dried tarragon


Input: 1 ounce red-wine vinegar


Input: 1 egg


Input: 2 1/2 cups milk


Input: 1 teaspoon salt


Input: 1 teaspoon baking powder


Input: 1 ounce water


Input: 1/3 cup flour plus extra for dredging artichokes

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Input: 8 artichoke hearts (canned), drained and cut in half lengthwise

8 artichoke hearts ( canned ) , drained and cut in half lengthwise

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Input: 1 ounce dry sherry


Input: 1/2 cup fresh spinach, chopped

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Input: 1/4 cup grated Parmesan plus 6 tablespoons to sprinkle over the finished dish

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Input: 3/4 cup light cream, warm

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Input: 3/4 cup shredded mild cheese, such as Monterey Jack, American or a mild Cheddar

3/4 cup shredded mild cheese , such as Monterey Jack , American or a mild Cheddar

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Input: 1 cup veloute sauce


Input: 1 1/4 cups chicken broth, approximately

1$1/4 cups chicken broth , approximately

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Input: 1 stalk celery, minced


Input: 1 carrot, scraped and minced

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Input: 1 teaspoon butter


Input: 1 1/2 tablespoons minced onion


Input: 2 cloves garlic, minced


Input: 3/4 teaspoon dried oregano


Input: 1 cup finely ground sausage (you may have to buy sausage and remove meat from casing)

1 cup finely ground sausage ( you may have to buy sausage and remove meat from casing )

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

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Input: 1 cup finely ground veal


Input: 3 cups chicken broth


Input: 2/3 cup milk


Input: 1/3 cup flour


Input: 1/4 teaspoon salt


Input: 3 tablespoons melted butter


Input: 2 eggs


Input: 1/3 cup roux (see instructions), from 2 sticks butter and 1 1/4 cups flour

1/3 cup roux ( see instructions ) , from 2 sticks butter and 1$1/4 cups flour

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Input: Freshly ground black pepper to taste

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Input: 4 large eggs, separated

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


Input: 1 cup grated Parmigiano-Reggiano cheese, plus additional cheese for grating

1 cup grated Parmigiano-Reggiano cheese , plus additional cheese for grating

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Input: 1 pound spaghetti


Input: 1/4 pound Cantal or Gruyere cheese

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Input: 1/2 pound pancetta, diced


Input: 6 to 8 small bunches (1 bunch per serving) Italian frisee, washed and dried

6 to 8 small bunches ( 1 bunch per serving ) Italian frisee , washed and dried

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Input: 1/2 cup white vinegar


Input: 6 to 8 large eggs (1 egg per serving)

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Input: 1 tablespoon sugar


Input: 1/2 teaspoon ground white pepper


Input: 1/4 cup Dijon mustard


Input: 1/2 cup fresh lemon juice


Input: 16 slices bacon


Input: Salt and freshly ground black pepper

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Input: 1 baguette or crusty Italian loaf

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Input: 2 1/4 cups extra virgin olive oil

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Input: 1/4 teaspoon salt, optional


Input: 5 medium black olives, thinly sliced

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Input: 3 cloves garlic, peeled and chopped

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Input: 1/2 cup chopped fresh basil


Input: 1/8 teaspoon ground nutmeg


Input: 1/8 teaspoon crushed red pepper flakes

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Input: 1 tablespoon flour


Input: 12 ounces evaporated skim milk


Input: 1/2 cup fresh peas or thawed frozen peas

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Input: 8 ounces dried penne


Input: Light vegetable-oil cooking spray


Input: 5 garlic cloves, peeled and minced

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Input: 1 1/4 cups chopped fresh portobello mushrooms (2 smallish mushrooms)

1$1/4 cups chopped fresh portobello mushrooms ( 2 smallish mushrooms )

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Input: 6 ounces boneless, skinless chicken breast

6 ounces boneless , skinless chicken breast

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Input: 1/4 cup dry white wine


Input: 1 tablespoon Italian seasoning


Input: 3 tablespoons chopped shallot (1 large shallot)

3 tablespoons chopped shallot ( 1 large shallot )

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Input: 1/4 cup sun-dried tomatoes, not packed in oil

1/4 cup sun-dried tomatoes , not packed in oil

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Input: 2 tablespoons chopped fresh parsley


Input: 12 ounces evaporated skim milk


Input: 1/8 teaspoon cayenne pepper


Input: 1 teaspoon paprika


Input: 1/2 teaspoon freshly ground black pepper

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Input: 2 tablespoons freshly grated Parmesan cheese

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Input: 1 small zucchini, trimmed and thinly sliced

1 small zucchini , trimmed and thinly sliced

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Input: 1/4 teaspoon ground nutmeg


Input: 1/2 teaspoon Spike seasoning (an herb mixture available in supermarkets)

1/2 teaspoon Spike seasoning ( an herb mixture available in supermarkets )

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Input: 1 medium onion, trimmed, thinly sliced and separated into rings

1 medium onion , trimmed , thinly sliced and separated into rings

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Input: 1/4 teaspoon salt, optional


Input: 2 tablespoons flour


Input: 2 cloves garlic, minced


Input: 3 tablespoons fresh basil leaves, chopped

3 tablespoons fresh basil leaves , chopped

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

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Input: Light vegetable-oil cooking spray


Input: 3 medium baking potatoes, thinly sliced

3 medium baking potatoes , thinly sliced

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Input: 1/4 cup breadcrumbs


Input: Coarse salt


Input: 1/3 cup extra-virgin olive oil


Input: 8 baby eggplants


Input: Freshly grated parmesan cheese


Input: 1 pound tortiglioni


Input: 1 tablespoon butter


Input: 2 tablespoons fresh chopped basil


Input: 1 tablespoon tomato paste


Input: 1 1/2 pounds tomatoes, peeled, seeded and chopped

1$1/2 pounds tomatoes , peeled , seeded and chopped

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Input: Coarse salt and freshly ground pepper to taste

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Input: 1 cup plain yogurt


Input: 1/2 cup fresh basil leaves, chopped

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Input: 1 clove garlic, minced


Input: Juice of half lemon


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 large or three small eggplants

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Input: Coarse salt


Input: Flour for dredging


Input: 1 1/2 to two 2 cups peanut or safflower oil

1$1/2 to two 2 cups peanut or safflower oil

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Input: 1 onion, chopped


Input: 2 cloves garlic, minced


Input: 1/2 pound ground beef


Input: 1/2 teaspoon oregano


Input: 1/2 teaspoon cinnamon


Input: Coarse salt and freshly ground pepper to taste

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Input: 8 cherry tomatoes


Input: Freshly grated Parmesan cheese to taste

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Input: 1 large eggplant, peeled

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Input: 1 pound lamb, cut in 1-inch cubes

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Input: 2 small young onions, cut in wedges

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Input: 3 tablespoons extra-virgin olive oil


Input: 1 tablespoon safflower oil


Input: 1/2 cup port


Input: 3 tablespoons green peppercorns


Input: 1 tablespoon fresh ginger root, minced

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Input: 1/2 cup chicken stock


Input: 1/4 cup heavy cream


Input: Coarse salt and freshly ground pepper to taste

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Input: 2 tablespoons butter, cut in small pieces

2 tablespoons butter , cut in small pieces

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Input: 1 pound chicken livers, trimmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 tablespoon butter


Input: 1 small onion, finely chopped

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

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Input: 1 teaspoon crumbled sage leaves


Input: 1 bay leaf


Input: 1 slice prosciutto, cut julienne

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups canned plum tomatoes (or fresh in season)

2 cups canned plum tomatoes ( or fresh in season )

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

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Input: 1/2 cup Marsala or dry red wine

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 pound tagliatelle


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons fresh coriander, chopped

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

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Input: Flour for dredging


Input: 1 pound chicken livers, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground coriander


Input: 1/2 cup heavy cream


Input: 2 shallots, minced


Input: 1/2 teaspoon ground cumin


Input: 1 clove garlic, minced


Input: 1 tablespoon butter


Input: Flour for dredging


Input: 1 tablespoon safflower oil


Input: 1 pound chicken livers


Input: 2 teaspoons reduced sodium soy sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup no-salt-added vegetable stock


Input: 1/4 cup canned coconut milk


Input: 2 teaspoons toasted sesame oil


Input: 4 ounces whole broccoli or 2 ounces ready-cut broccoli florettes

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

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Input: 2 stalks lemon grass


Input: 2 teaspoons chili paste with garlic

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

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Input: 2 tablespoons lime juice


Input: 4 teaspoons sugar


Input: 1 cup chopped scallions


Input: 14 ounces whole celery and peeled carrots or 12-ounce mixture of finely chopped ready-cut celery and shredded ready-cut carrots, about 2/3 carrots and 1/3 celery

14 ounces whole celery and peeled carrots or 12-ounce mixture of finely chopped ready-cut celery and shredded ready-cut carrots , about 2/3 carrots and 1/3 celery

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

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

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: 4 ounces shiitake mushrooms


Input: 3 shallots


Input: 1 clove garlic


Input: 1 tablespoon Thai galangal or coarsely grated fresh or frozen ginger

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

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Input: 3/4 cup long-grain rice


Input: 1 tablespoon lime juice


Input: 1 tablespoon sugar


Input: 1 tablespoon curry powder


Input: 1/8 teaspoon cayenne pepper


Input: 1/4 cup sesame oil


Input: 3 tablespoons cider vinegar


Input: 2 cloves garlic, minced


Input: 2 tablespoons minced parsley


Input: 1 cup unsweetened coconut milk


Input: 1/2 cup creamy peanut butter


Input: 1 tablespoon anchovy paste or minced anchovies

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

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Input: 2 tablespoons minced fresh lemon grass

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

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Input: 1 medium red tomato, peeled, seeded and chopped

1 medium red tomato , peeled , seeded and chopped

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

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Input: 2 1/2 pounds chicken wings


Input: 2 1/2 pounds lean pork


Input: 1 pound Virginia ham


Input: 1 thin slice of fresh ginger

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Input: 2 tablespoons lime juice


Input: 10 tomatillos, skin removed, washed and chopped

10 tomatillos , skin removed , washed and chopped

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

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Input: 1 medium yellow onion, chopped

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

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Input: 1/2 cup finely chopped dried pineapple

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 2 fresh green poblano chilies


Input: 2 ripe avocados, peeled and sliced

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

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Input: 1/2 teaspoon salt


Input: 1 to 5 dried chiles de arbol, depending on desired piquancy, washed

1 to 5 dried chiles de arbol , depending on desired piquancy , washed

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

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Input: 4 dried ancho, guajillo, pasilla or New Mexico chilies in any combination, washed

4 dried ancho , guajillo , pasilla or New Mexico chilies in any combination , washed

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

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Input: 2 tablespoons peanut oil


Input: 5 cloves garlic, minced


Input: 1/2 teaspoon salt


Input: 2 to 4 canned Chipotle chilies in adobo sauce plus 1 tablespoon of the sauce

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

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Input: 1 teaspoon salt


Input: 2 cups rich beef broth


Input: 1 tablespoon lime juice


Input: 1 medium yellow onion, chopped

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

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Input: 2 medium vine-ripened red tomatoes, chopped

2 medium vine-ripened red tomatoes , chopped

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

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Input: 1 bunch cilantro, minced


Input: 1/2 cup minced carrot


Input: 1 to 5 fresh Serrano chilies, minced, depending on desired piquancy

1 to 5 fresh Serrano chilies , minced , depending on desired piquancy

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

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Input: 1 to 10 fresh jalapenos, minced, depending on desired piquancy

1 to 10 fresh jalapenos , minced , depending on desired piquancy

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

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Input: Salsa and lime wedges


Input: 1 cup guacamole


Input: Crema or sour cream


Input: 1/2 cup mayonnaise


Input: 1/2 cup chopped cilantro


Input: 1/2 cup chopped onions


Input: 2 cups medium tomatoes, chopped

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Input: 16 6 1/2-inch corn tortillas


Input: 2 cups shredded cabbage


Input: Coarse salt to taste


Input: Vegetable oil for frying


Input: 1 egg


Input: 1/8 teaspoon baking soda


Input: 1 cup flour


Input: 1 1/4 cups water


Input: 1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper

1/2 cup flour seasoned with 1/2 teaspoon paprika , 1 teaspoon salt and 1/2 teaspoon black pepper

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

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Input: Hot sauce (optional)

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

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Input: 1 1/4 pounds ling cod, cut into 1-inch fingers

1$1/4 pounds ling cod , cut into 1-inch fingers

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

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Input: 2 heaping tablespoons cilantro, coarsely chopped

2 heaping tablespoons cilantro , coarsely chopped

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

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Input: 1/4 red onion, thinly sliced

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

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Input: 1 medium tomato, diced

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


Input: Freshly ground black pepper to taste

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

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Input: Vegetable oil for frying


Input: 1 pound orange roughy, red snapper or other fish fillet

1 pound orange roughy , red snapper or other fish fillet

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

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Input: 1 1/4 cups Key lime juice, or 1 cup lime juice and 1/4 cup lemon juice

1$1/4 cups Key lime juice , or 1 cup lime juice and 1/4 cup lemon juice

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

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Input: 1 tablespoon salt


Input: 1/2 teaspoon dried oregano


Input: 8 5 1/2-inch extra-thin corn tortillas, or prepared tostada shells

8 5$1/2-inch extra-thin corn tortillas , or prepared tostada shells

B-QTY 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 grated Monterey Jack cheese

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

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Input: 4 white rose potatoes (about 2 pounds), scrubbed clean and quartered

4 white rose potatoes ( about 2 pounds ) , scrubbed clean and quartered

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

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Input: Crema (Mexican sour cream) or sour cream, salsa and guacamole

Crema ( Mexican sour cream ) or sour cream , salsa and guacamole

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

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Input: 1/2 cup fresh cilantro leaves


Input: 2 medium tomatoes, diced

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


Input: 1 medium white onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups shredded cabbage


Input: Vegetable oil for frying


Input: 12 6-inch corn tortillas


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: 1/2 teaspoon fresh jalapeno chili, finely minced

1/2 teaspoon fresh jalapeno chili , finely minced

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

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Input: 1/4 cup chopped white onion


Input: 2/3 cup finely shredded cabbage


Input: 1 pound fish fillets (halibut, red snapper, monkfish or cod)

1 pound fish fillets ( halibut , red snapper , monkfish or cod )

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 pound bay scallops


Input: 1 pound shrimp, peeled and deveined

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

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Input: 1 teaspoon thyme leaves


Input: 1 teaspoon rosemary leaves


Input: 6 cups fish stock or clam juice

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

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Input: 1 cup dry red wine


Input: 1 red pepper, seeded and chopped

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

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Input: 2 carrots, chopped


Input: 1 bulb fresh fennel, chopped

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Input: 2 cloves garlic, minced


Input: 3 tablespoons olive oil


Input: 1/4 teaspoon red pepper flakes


Input: 2 cups peeled Italian tomatoes (fresh or canned)

2 cups peeled Italian tomatoes ( fresh or canned )

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

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Input: 4 large potatoes, cut into fourths

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

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Input: 1 dozen mussels


Input: 1 dozen clams


Input: 1 cup dry white wine


Input: 1 pound fish fillets (red snapper, cod, halibut or monkfish)

1 pound fish fillets ( red snapper , cod , halibut or monkfish )

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

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


Input: 1/2 pound cleaned squid


Input: 1/2 cup chopped Italian parsley


Input: 2 leeks


Input: 1/4 cup olive oil


Input: 2 cloves garlic, minced


Input: 1/4 cup Italian parsley, chopped

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

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Input: 2 cups tomatoes, peeled, seeded and chopped (fresh or canned)

2 cups tomatoes , peeled , seeded and chopped ( fresh or canned )

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

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Input: 2 teaspoons tomato paste


Input: 2 leeks


Input: 1 green pepper, seeded and chopped

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

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Input: Aioli (see recipe)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon saffron threads


Input: 2 tablespoons olive oil


Input: 1 medium onion, chopped

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


Input: 1 clove garlic, minced


Input: 1 carrot, chopped


Input: 1 celery stalk, chopped


Input: 6 cups fish stock or clam juice

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

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Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped Italian parsley


Input: 1 loaf French or Italian bread, sliced and toasted

1 loaf French or Italian bread , sliced and toasted

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

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Input: 1 cup bottled clam juice


Input: 6 vine-ripe tomatoes, cored and diced

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

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Input: 4 to six 6-ounce hake fillets

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt and freshly ground black pepper

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

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Input: 1/4 pound dried chorizo, sliced into thin rounds

1/4 pound dried chorizo , sliced into thin rounds

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

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Input: 1 pound bay scallops, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds fish fillets (such as red snapper, cod or halibut)

1$1/2 pounds fish fillets ( such as red snapper , cod or halibut )

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 O

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Input: 1 pound medium shrimp


Input: 1 pound scallops


Input: 1 tablespoon tomato paste


Input: 3/4 pound (1 large) Yukon Gold potato, peeled and cut into 1/2-inch dice

3/4 pound ( 1 large ) Yukon Gold potato , peeled and cut into 1/2-inch dice

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


Input: 1 pound kielbasa (Polish sausages)

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

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Input: 8 to 12 small, new red-skinned potatoes, about 1 to 1 1/4 pounds

8 to 12 small , new red-skinned potatoes , about 1 to 1$1/4 pounds

O B-NAME O O B-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 small dried red chili peppers, crushed, or 1/2 teaspoon hot red pepper flakes

2 small dried red chili peppers , crushed , or 1/2 teaspoon hot red pepper flakes

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

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Input: 2 bay leaves


Input: 1 1/2 teaspoon dried oregano


Input: 1 medium carrot, diced

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


Input: 1 green bell pepper, diced

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Input: 1 stalk celery, diced


Input: 1/4 bulb fennel, diced


Input: 3 cloves garlic, chopped


Input: 1 large onion, diced

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


Input: 5 ounces (about 1 cup) diced slab bacon

5 ounces ( about 1 cup ) diced slab bacon

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

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Input: 5 tablespoons olive oil


Input: 10 pounds quahogs or other large clams, scrubbed

10 pounds quahogs or other large clams , scrubbed

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

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Input: 1/2 cup dry white wine


Input: Salt to taste, if desired

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

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Input: 1 pound finely ground pork


Input: 1 teaspoon finely crushed caraway seeds

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

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Input: 1/4 cup finely chopped parsley


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 1 1/2 pounds smoked pork butt or porkette

1$1/2 pounds smoked pork butt or porkette

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

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Input: 1 bay leaf


Input: 3 sprigs fresh thyme or 1/2 teaspoon dried

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

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Input: 2 whole cloves


Input: 6 juniper berries, optional


Input: 1 tablespoon butter


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

1$1/2 cups fresh or canned chicken broth

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

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Input: 1 1/2 cups finely chopped onions


Input: 4 sprigs parsley


Input: 1 teaspoon finely minced garlic


Input: 6 smoked pork hocks, about 2 1/2 pounds

6 smoked pork hocks , about 2$1/2 pounds

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

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Input: 1/2 cup dry white wine


Input: 2 tablespoons lard or solid white shortening

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

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Input: 3 pounds sauerkraut


Input: 1 cup milk, more if needed

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

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Input: 2 to 4 tablespoons butter or olive oil

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

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Input: Chopped fresh parsley or chives for garnish

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

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Input: 3 eggs


Input: 1/2 teaspoon freshly ground black pepper, more to taste

1/2 teaspoon freshly ground black pepper , more to taste

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

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Input: Salt


Input: 2 cups flour


Input: Freshly grated Parmesan cheese


Input: A few gratings of nutmeg (about 1/8 teaspoon)

A few gratings of nutmeg ( about 1/8 teaspoon )

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

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Input: 6 cups chicken stock, preferably homemade

6 cups chicken stock , preferably homemade

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

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Input: 2 eggs


Input: 1 teaspoon olive oil


Input: 1/2 teaspoon salt


Input: 1 cup all-purpose flour, plus more as needed

1 cup all-purpose flour , plus more as needed

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

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Input: Freshly grated Parmesan cheese, optional

Freshly grated Parmesan cheese , optional

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

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Input: 1 28-ounce can chopped tomatoes

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


Input: 3 eggs


Input: 1/4 cup olive oil


Input: 1 clove garlic, peeled and lightly crushed

1 clove garlic , peeled and lightly crushed

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

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Input: 1 cup flour


Input: 1 pound potatoes, peeled


Input: 2 tablespoons rice or sherry wine

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

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Input: Dash white pepper


Input: Dash sugar


Input: 2 scallions, minced


Input: 2 thin slices ginger


Input: 2 egg whites


Input: 2 heaping tablespoons flour


Input: 4 tablespoons vegetable oil


Input: Salt and pepper to taste

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


Input: 10 pieces lean Smithfield ham, cut into 3 1/2-by-2-inch pieces

10 pieces lean Smithfield ham , cut into 3$1/2-by-2-inch pieces

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

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Input: 5 pieces home-style sandwich bread, trimmed and cut in half to make 10 pieces approximately 3 1/2 inches long and 2 inches wide

5 pieces home-style sandwich bread , trimmed and cut in half to make 10 pieces approximately 3$1/2 inches long and 2 inches wide

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

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

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


Input: Pickled onions, cornichons, pickled peppers and black bread for serving

Pickled onions , cornichons , pickled peppers and black bread for serving

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

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Input: 10 pieces thin-sliced fish fillet (sole, flounder) cut into 3 1/2-by-2-inch pieces

10 pieces thin-sliced fish fillet ( sole , flounder ) cut into 3$1/2-by-2-inch pieces

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

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


Input: 2 teaspoons minced fresh chives


Input: 1 clove garlic


Input: 5 tablespoons unsalted butter


Input: 1 tablespoon mild Hungarian paprika


Input: Freshly ground black pepper


Input: 6 canned flat anchovies, drained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons caraway seeds


Input: 1 tablespoon finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon drained capers


Input: 1 shallot, grated


Input: 16 ounces fromage blanc


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: 3 cups diced cooked chicken


Input: Pinch of hot red peppers


Input: 1/2 teaspoon dried oregano


Input: 1 tablespoon red wine vinegar


Input: 8 oil-cured black olives, pitted and chopped

8 oil-cured black olives , pitted and chopped

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

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Input: 1 tablespoon drained capers


Input: 4 flat anchovies, drained and minced

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

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Input: 1 cup finely chopped ripe plum tomatoes

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

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Input: 1/2 cup finely chopped onion


Input: 2 teaspoons minced garlic


Input: 3 tablespoons extra-virgin olive oil


Input: 2 cloves garlic, peeled


Input: 1 bay leaf


Input: 3 tablespoons extra-virgin olive oil


Input: 2 tablespoons plus 1 teaspoon fresh lemon juice

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Input: 1 teaspoon kosher salt


Input: 1/2 teaspoon ground cumin


Input: 1/2 red onion, peeled and finely chopped

1/2 red onion , peeled and finely chopped

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

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Input: 1 red bell pepper, seeded and finely diced

1 red bell pepper , seeded and finely diced

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

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Input: 1/2 cup chopped mint


Input: 1 1/2 cups dried green lentils


Input: 1 yellow onion, halved

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


Input: 1 large sprig thyme


Input: 2 tablespoons chopped parsley


Input: 2 teaspoons chopped tarragon


Input: 1/4 cup chopped mint


Input: 4 7- to 8-ounce tuna steaks, each about 1 1/4 inches thick

4 7- to 8-ounce tuna steaks , each about 1$1/4 inches thick

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

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Input: 2 tablespoons chopped chives


Input: 3 small bulbs fennel, quartered

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh lemon juice


Input: 3 tablespoons soy sauce


Input: 1 teaspoon kosher salt


Input: 1/2 cup extra-virgin olive oil


Input: 1/2 cup chopped mint leaves


Input: 1 tablespoon lime juice


Input: 1 tablespoon fish sauce (see note)

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

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Input: 1 cucumber, peeled, seeded and thinly sliced

1 cucumber , peeled , seeded and thinly sliced

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

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Input: 1 unripe banana, peeled and thinly sliced

1 unripe banana , 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: 2 star fruits, thinly sliced

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

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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: 1 red Thai chili, seeded and finely chopped

1 red Thai chili , seeded and finely chopped

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

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Input: 1 teaspoon sugar


Input: 1 tablespoon curry powder


Input: 1 teaspoon turmeric


Input: 1 tablespoon sugar


Input: 1 tablespoon soy sauce


Input: 1 tablespoon lemongrass (see note), finely chopped

1 tablespoon lemongrass ( see note ) , finely chopped

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

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Input: 2 cloves garlic, peeled and finely chopped

2 cloves garlic , peeled and finely chopped

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

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Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon salt


Input: 1 1/4 pounds ground round


Input: 6 ounces ground pork


Input: 2 cups loosely packed mint leaves

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

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Input: 32 large spinach leaves, stemmed

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

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Input: Vegetable oil


Input: 1/4 cup fresh coconut juice or water

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

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Input: 1 teaspoon rice-wine vinegar


Input: 1 tablespoon five-spice powder (see note)

1 tablespoon five-spice powder ( see note )

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

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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: 1/3 cup chopped mint leaves


Input: 2 tablespoons vegetable oil


Input: 1 hot red chili pepper, or to taste, seeded and minced

1 hot red chili pepper , or to taste , seeded and minced

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

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Input: 1/2 red onion, peeled and finely diced

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

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Input: 1 mango, peeled and cut into -inch dice

1 mango , peeled and cut into -inch dice

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

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Input: 1 cup fresh lime juice


Input: 2 tomatoes, seeded and diced

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

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Input: 1 pound small bay scallops


Input: 15-ounce log goat cheese


Input: 1/2 cup chopped mint leaves


Input: 2 heads bibb lettuce


Input: A few grinds black pepper

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


Input: 3 pounds ripe but firm peaches

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

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Input: 1 shallot, peeled and finely minced

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

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Input: 3 tablespoons extra-virgin olive oil


Input: 1 1/2 teaspoons white-wine vinegar


Input: 1 1/2 teaspoons fresh lemon juice


Input: 1/2 teaspoon kosher salt


Input: 2 pinches sugar


Input: 3 drops orange oil (see note)

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

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Input: 3 cups fruit preserves (a mixture of plum, raspberry and blueberry jam and currant jelly)

3 cups fruit preserves ( a mixture of plum , raspberry and blueberry jam and currant jelly )

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

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Input: 3 cups (1 bottle) dry red wine (a cabernet or merlot)

3 cups ( 1 bottle ) dry red wine ( a cabernet or merlot )

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

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


Input: 12 to 15 sprigs fresh mint, washed and tied with kitchen string

12 to 15 sprigs fresh mint , washed and tied with kitchen string

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


Input: 4 pounds prune plums


Input: 1 teaspoon Colman's dry mustard


Input: 1 top-round beef roast, about 16 1/2 pounds, trimmed of all but a thin layer of fat

1 top-round beef roast , about 16$1/2 pounds , trimmed of all but a thin layer of fat

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

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


Input: 1 1/2 teaspoons cayenne pepper


Input: 4 tablespoons herbes de Provence (see note)

4 tablespoons herbes de Provence ( see note )

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

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Input: 1/3 cup extra-virgin olive oil


Input: 2 tablespoons light soy sauce


Input: 4 teaspoons salt


Input: 2 tablespoons paprika


Input: 1/3 cup chopped chives


Input: 1/4 cup capers


Input: 3 tablespoons sugar


Input: 1/3 cup kosher salt


Input: 8 strips lemon peel


Input: 1 1/2 tablespoons salt


Input: 1 2 1/2-pound salmon fillet (from an 8-pound salmon), boned but not skinned

1 2$1/2-pound salmon fillet ( from an 8-pound salmon ) , boned but not skinned

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

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


Input: 2 teaspoons black peppercorns


Input: 1 cup commercial mayonnaise or 2 egg yolks (see note)

1 cup commercial mayonnaise or 2 egg yolks ( see note )

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

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


Input: 1 tablespoon Tabasco sauce


Input: 1/2 cup Dijon mustard


Input: 1/4 cup red-wine vinegar


Input: 2 cups shellfish cooking juices (from above)

2 cups shellfish cooking juices ( from above )

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

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Input: 2 quarts mixed fresh herbs (basil, parsley, chives and tarragon), stemmed and lightly packed

2 quarts mixed fresh herbs ( basil , parsley , chives and tarragon ) , stemmed and lightly packed

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

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


Input: 1 1/2 pounds medium shrimp, shelled

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

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Input: 1 1/2 pounds sea scallops


Input: 1 cup dry white wine


Input: 4 pounds mussels


Input: 2 12-ounce cans frozen grapefruit concentrate

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Input: 2 quarts cranberry juice


Input: 2 pounds creste di gallo, small penne or bow-tie pasta

2 pounds creste di gallo , small penne or bow-tie pasta

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Input: 2 cups, plus 2 tablespoons, extra-virgin olive oil

2 cups , plus 2 tablespoons , extra-virgin olive oil

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Input: 2 quarts syrup (above)

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Input: 2 liters white rum


Input: 2 12-ounce cans frozen orange concentrate

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Input: 8 cups water


Input: 2 teaspoons ground cinnamon


Input: 2 teaspoons anise seeds


Input: 1 teaspoon red pepper flakes


Input: 1 teaspoon black peppercorns


Input: 2 tablespoons coriander seeds


Input: 20 bay leaves


Input: 1/2 cup vanilla extract


Input: 1 teaspoon ground nutmeg


Input: 2 lemons


Input: 4 cups granulated sugar


Input: Cayenne pepper


Input: 2/3 to 1 cup milk


Input: 1 tablespoon chopped Italian parsley


Input: 8 tablespoons butter, plus more for buttering pan

8 tablespoons butter , plus more for buttering pan

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Input: Fine dry bread crumbs for dusting pan

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Input: 1 3/4 cups sugar


Input: Grated zest of 1 lemon

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Input: 2 teaspoons vanilla extract


Input: 4 eggs


Input: 1 1/2 cups flour


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 1/2 cup bourbon whiskey


Input: 2 oranges


Input: Salt


Input: 14 to 16 large oysters and their liquor

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Input: 3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)

3 white potatoes , peeled and cut into 1/2-inch cubes ( about 4 cups )

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Input: 1 cup chopped celery hearts


Input: 1 cup chopped onion


Input: 1/4 pound snow peas, trimmed and halved

1/4 pound snow peas , trimmed and halved

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Input: 1/4 cup dry sherry


Input: 1 tablespoon reduced-sodium soy sauce


Input: 1 teaspoon sugar


Input: Grated rind of 1 orange


Input: 1 salmon fillet (10 ounces), cut in half

1 salmon fillet ( 10 ounces ) , cut in half

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Input: 1/4 pound baby carrots, sliced 1/8-inch thick

1/4 pound baby carrots , sliced 1/8-inch thick

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Input: 1 tablespoon coarsely grated fresh ginger

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Input: 1 cup Arborio rice


Input: 2 tablespoons Parmigiano Reggiano


Input: 1 pound asparagus


Input: 1 large clove garlic, minced

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Input: 1 cup diced strawberries


Input: 1/4 cup Marsala


Input: 1/2 cup minced onion


Input: 4 to 5 cups no-salt-added chicken stock

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Input: 1 tablespoon olive oil


Input: 2 egg whites


Input: 1 tablespoon maple syrup


Input: 1 cup cream-style corn


Input: 1 cup nonfat buttermilk


Input: 1/2 teaspoon baking soda


Input: 1 cup unbleached white flour


Input: 1 cup yellow cornmeal


Input: 1 tablespoon baking powder


Input: 1/2 teaspoon salt


Input: 1/2 jalapeno pepper, minced


Input: 2 teaspoons ground cumin


Input: 1 teaspoon ground coriander


Input: 1/4 teaspoon hot pepper flakes


Input: 2 pounds plum tomatoes, diced

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Input: 2 tablespoons tomato paste


Input: 2 tablespoons white vinegar


Input: 1 tablespoon chopped fresh oregano


Input: Nonstick spray for pan


Input: 1 pound fresh crabmeat


Input: 3 tablespoons chopped fresh cilantro


Input: 2 cups cooked black beans


Input: 1/4 teaspoon salt, optional


Input: 1 large clove garlic, minced

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Input: 2 tablespoons olive oil


Input: 1/2 pound chopped onion (1 3/4 cups)

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Input: 1 dozen cherry tomatoes


Input: 1/2 2 heads Boston lettuce or 1 head Bibb lettuce, washed and dried

1/2 2 heads Boston lettuce or 1 head Bibb lettuce , washed and dried

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Input: 1 cup red onion (4 ounces), sliced thin

1 cup red onion ( 4 ounces ) , sliced thin

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Input: 1 cup mushrooms (3 ounces), sliced thin

1 cup mushrooms ( 3 ounces ) , sliced thin

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Input: Freshly ground black pepper to taste

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Input: 1 teaspoon Dijon mustard


Input: 2 teaspoons capers, rinsed


Input: 2 tablespoons minced fresh parsley


Input: 2 tablespoons olive oil


Input: 2 tablespoons balsamic vinegar


Input: 1 teaspoon minced fresh marjoram or thyme

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Input: 2 tablespoons butter


Input: 1 tablespoon Pernod or Ricard


Input: 3/4 pound tiny new potatoes


Input: 1 pound thin-cut lean lamb chops

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