Input: 1/3 cup plus 2 tablespoons sherry wine vinegar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick butter (4 ounces), plus more for greasing pan

1 stick butter ( 4 ounces ) , plus more for greasing pan

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

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


Input: 1/2 cup flour, plus more for pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: 1 cup sugar


Input: 1 vanilla bean


Input: 1 1/4 pounds (3 to 4 small to medium) Granny Smith apples

1$1/4 pounds ( 3 to 4 small to medium ) Granny Smith apples

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

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


Input: 2 teaspoons baking powder


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

2 cups tomatoes ( fresh or canned ) , cored and chopped

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

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

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


Input: 1 tablespoon capers, drained (optional)

1 tablespoon capers , drained ( optional )

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

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Input: Chopped fresh parsley leaves for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red or yellow bell pepper, cored, seeded and sliced

1 red or yellow bell pepper , cored , seeded and sliced

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

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Input: Salt and pepper


Input: Flour for dredging


Input: 1 medium onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 thick fillets of striped bass or similar fish, about 1 1/2 pounds (skin on, scaled and dried)

1 or 2 thick fillets of striped bass or similar fish , about 1$1/2 pounds ( skin on , scaled and dried )

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

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


Input: 1 teaspoon slivered garlic


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons vanilla extract


Input: 2 eggs


Input: 2 cups heavy cream


Input: 1/2 cup sugar


Input: 1 cup milk


Input: 3 or 4 scallions, trimmed and slivered, for garnish

3 or 4 scallions , trimmed and slivered , for garnish

B-QTY O B-RANGE_END 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

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Input: 1 egg, lightly beaten


Input: 2 tablespoons rice wine or white wine

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

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Input: 2 tablespoons soy sauce


Input: 2 tablespoons fish sauce


Input: 1/2 cup shiitake mushroom caps, sliced

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

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Input: 1/2 cup sugar snap or snow peas, slivered

1/2 cup sugar snap or snow peas , slivered

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 cup bean sprouts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 pound boneless chicken, shredded or cut into small dice

1/3 pound boneless chicken , shredded or cut into small dice

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

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Input: 1 tablespoon minced garlic


Input: 1/4 cup trimmed and minced scallions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup crab meat, free of shell

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

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Input: 1 1/2 tablespoons fish sauce


Input: 1 tablespoon soy sauce


Input: 2 tablespoons oyster sauce


Input: 1 tablespoon sesame oil


Input: Fresh cilantro for garnish


Input: 1/3 pound rice noodles, preferably linguine size

1/3 pound rice noodles , preferably linguine size

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

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Input: 1/4 cup neutral oil, like corn or canola

1/4 cup neutral oil , like corn or canola

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

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Input: 1 teaspoon chopped fresh rosemary leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 2 packages (2 ounces each) thin glass (mung bean thread) noodles

2 packages ( 2 ounces each ) thin glass ( mung bean thread ) noodles

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

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

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


Input: 2 tablespoons neutral oil, like corn or canola

2 tablespoons neutral oil , like corn or canola

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 teaspoon chopped fresh thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped nicoise olives


Input: 2 tablespoons salted capers, rinsed and drained

2 tablespoons salted capers , rinsed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: 2 cloves garlic, crushed


Input: 1 medium red onion, cut in eighths

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large ripe tomatoes, seeded and cut in eighths

2 large ripe tomatoes , seeded and cut in eighths

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons olive oil


Input: 1 1/2 pounds jumbo sea scallops


Input: 3 scallions, chopped


Input: 3 tablespoons toasted pine nuts


Input: Coarse salt and freshly ground pepper to taste

B-NAME I-NAME I-NAME O 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: 2 teaspoons champagne vinegar (or more to taste)

2 teaspoons champagne vinegar ( or more to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup extra-virgin olive oil


Input: 1 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup wheat berries


Input: 2 oranges


Input: 1 tablespoon thyme leaves


Input: 1 cup orzo


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons rosemary leaves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 pint red cherry or pear tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups flour


Input: 1 tablespoon unsalted butter


Input: 1 tablespoon chopped garlic


Input: 1 pint yellow cherry or pear tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 egg yolks


Input: 1 cup heavy cream


Input: 5 1/2 ounces Montrachet goat cheese


Input: 3 tablespoons tepid water


Input: 1 egg yolk


Input: Pinch of salt


Input: 3 tablespoons olive oil


Input: 4 medium to large potatoes


Input: Smoked pimentón


Input: Olive oil


Input: 1 octopus, about 3 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt


Input: Salt and pepper to taste

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


Input: 1 cup shucked oysters


Input: 1/2 pound bay scallops


Input: 1 pound veal, poached and cubed

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 pound peeled shrimp


Input: 2 tablespoons grated fresh ginger


Input: 2 teaspoons minced habaneros


Input: 2 heaping tablespoons tomato paste


Input: 1 cup heavy cream


Input: 1/2 teaspoon ground nutmeg


Input: 1 cup rice


Input: 2 butternut squash, peeled, seeded and cut in 1-inch cubes

2 butternut squash , peeled , seeded and cut in 1-inch cubes

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

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

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


Input: 1 stick unsalted butter


Input: 3 cups sliced leeks (white part only)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bottle white wine


Input: 3 quarts chicken stock


Input: 1 teaspoon dried thyme


Input: 1 pound lump and/or backfin crab meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 shucked oysters, with liquor

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 28-ounce can tomatoes, drained and coarsely chopped

1 28-ounce can tomatoes , drained and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1/2 teaspoon cayenne


Input: 1/2 teaspoon black pepper


Input: 1 large bell pepper, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, diced

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


Input: 4 cloves garlic, minced


Input: 3 cups okra, sliced


Input: 4 tablespoons olive oil


Input: 2 stalks celery, chopped


Input: 3 bay leaves


Input: 1 pound medium shrimp


Input: 24 shucked oysters with liquor

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


Input: 1 tablespoon file powder


Input: 1/2 cup chopped parsley


Input: 1 teaspoon salt


Input: 1 teaspoon dried thyme


Input: 3 bay leaves


Input: 1/2 pound chicken gizzards


Input: 1/2 cup canola oil


Input: 1/2 cup flour


Input: 1 large onion, chopped

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


Input: 6 chicken wings, split


Input: 1/2 pound smoked ham, cubed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons paprika


Input: 3 cloves garlic, minced


Input: 4 hard crabs, cleaned and split in two

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: 1/2 pound smoked sausage, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound hot sausage, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound beef brisket or lean veal stew meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups okra, sliced


Input: 1 pound medium head-on shrimp


Input: 4 tablespoons tomato paste


Input: 3 cloves garlic, minced


Input: 1 small carrot, chopped fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch chopped scallions


Input: 1 tablespoon chopped parsley


Input: 1 large green bell pepper, in medium dice

1 large green bell pepper , in medium dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried thyme


Input: 3 bay leaves


Input: 1/4 teaspoon ground allspice


Input: 1 teaspoon dried oregano


Input: Juice of 1/2 lemon


Input: 2 quarts chicken broth


Input: 1 large red bell pepper, in 1/4-inch dice

1 large red bell pepper , in 1/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 celery stalks, in 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup flour


Input: 1/2 cup canola oil


Input: 1 1/2 cups heavy cream


Input: 1 1/2 tablespoons all-purpose flour


Input: 1 carrot, in 1/2-inch dice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 5-pound duck


Input: 1 medium Spanish onion, in 1/2-inch dice

1 medium Spanish onion , in 1/2-inch dice

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 2 1/2 teaspoons paprika


Input: 3/4 teaspoon ground black pepper


Input: 1/4 teaspoon cayenne


Input: 1 1/2 cups sour cream


Input: 3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained

3 pounds packaged ( refrigerated , not canned ) sauerkraut , rinsed and well drained

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

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

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


Input: 1/2 Italian frying pepper, finely chopped

1/2 Italian frying pepper , finely chopped

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ripe tomato, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon wedges, for serving

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


Input: 2 tablespoons vegetable oil


Input: 1/3 cup finely chopped onion


Input: 1/2 teaspoon freshly grated nutmeg


Input: 6 chicken thighs, rinsed and patted very dry

6 chicken thighs , rinsed and patted very dry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound pineapple pieces, diced into 1/4-inch chunks or very roughly chopped

3/4 pound pineapple pieces , diced into 1/4-inch chunks or very roughly chopped

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

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

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


Input: 1/2 teaspoon minced fresh dill


Input: 1/2 teaspoon caraway seeds


Input: 1 clove garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes

1$1/2 pounds boneless pork shoulder , cut into 1/2-inch cubes

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: Pinch of hot Hungarian paprika, or cayenne

Pinch of hot Hungarian paprika , or cayenne

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

YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sweet Hungarian paprika


Input: 1/2 teaspoon ground allspice


Input: 1 Scotch bonnet or habanero chili pepper, seeded and chopped

1 Scotch bonnet or habanero chili pepper , seeded and chopped

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon thyme leaves


Input: 1 tablespoon brown sugar


Input: 2 tablespoons safflower or canola oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons rum, preferably dark or amber

2 tablespoons rum , preferably dark or amber

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt


Input: 6 scallions, trimmed and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 1/2 cup basil leaves, coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, green part removed, minced

1 clove garlic , green part removed , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 ripe tomatoes, seeded and chopped

3 to 4 ripe tomatoes , seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 2 cups sugar


Input: 2 tablespoons water


Input: 1 1/4 cups heavy cream


Input: 1 tablespoon unsalted butter


Input: 1/4 cup maple syrup


Input: 2 tablespoons dark rum


Input: 2 1/4 cups cake flour


Input: 1/2 teaspoon baking soda


Input: 1 teaspoon salt


Input: 2 cups cold water


Input: Peanut oil for frying


Input: 8 apricots, mangoes or peaches, or 1 pineapple

8 apricots , mangoes or peaches , or 1 pineapple

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Confectioners' sugar


Input: Coconut ice cream or sherbet

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


Input: Mint for garnish


Input: 1/4 cup of extra-virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 thick slices sourdough bread


Input: 4 garlic cloves, halved


Input: 2 large tomatoes, peeled, seeded and chopped in chunks

2 large tomatoes , peeled , seeded and chopped in chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 1 pound penne


Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped basil leaves


Input: 1/4 cup extra-virgin olive oil


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 5 large tomatoes, seeded and chopped

4 to 5 large tomatoes , seeded and chopped

B-QTY O B-RANGE_END B-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: 1 pound navy beans


Input: 1/4 cup chopped fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Peanut oil for frying


Input: 1/4 bunch dill


Input: 1/4 pound unsalted butter


Input: 1 tablespoon fish broth or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup all-purpose sifted flour


Input: 2 eggs


Input: 6 ears yellow corn, cooked, peeled and then pureed and strained; or 20 ounces frozen yellow corn

6 ears yellow corn , cooked , peeled and then pureed and strained; or 20 ounces frozen yellow corn

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

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

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


Input: 3 large sea scallops


Input: 1 teaspoon lobster coral (the egg sack) or finely diced green of the scallion

1 teaspoon lobster coral ( the egg sack ) or finely diced green of the scallion

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

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


Input: 1 1/2 cups heavy cream


Input: 10 turns of the pepper mill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sea salt


Input: 8 1 1/2-pound lobsters


Input: 1 teaspoon lobster coral (the egg sack) or finely diced green of the scallion

1 teaspoon lobster coral ( the egg sack ) or finely diced green of the scallion

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

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

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


Input: 1 pound jumbo lump crab


Input: 1 pound special crab


Input: 1 carrot, turnip, zucchini and celery rib, each julienned, 2 inches long

1 carrot , turnip , zucchini and celery rib , each julienned , 2 inches long

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

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

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


Input: 1 cup lobster or fish broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts heavy cream


Input: Sea salt and freshly ground black pepper to taste

B-NAME I-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 pounds crab or lobster shells

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 diced shallots


Input: 2 cups Chardonnay


Input: 1/4 pound unsalted butter


Input: 1 egg, lightly beaten


Input: 1 cup fresh bread crumbs


Input: Peanut oil for frying


Input: 4 1/4 cups all-purpose flour


Input: 4 1/4 cups cake flour


Input: 3/4 cup sugar


Input: 4 teaspoons salt


Input: 2 1/2 tablespoons yeast


Input: 3/4 cup warm water


Input: 10 large eggs


Input: 1 1/4 pounds softened unsalted butter


Input: 1 ounce anchovy fillets


Input: 1/2 pound unsalted butter


Input: 2 peeled and diced carrots

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


Input: 1 diced leek


Input: 1 diced onion


Input: 2 diced celery ribs


Input: 1 fresh branch thyme


Input: 2 tablespoons extra-virgin olive oil


Input: 1 2-pound piece tenderloin, or 3-pound piece chuck or brisket

1 2-pound piece tenderloin , or 3-pound piece chuck or brisket

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sherry vinegar or good wine vinegar

B-QTY B-UNIT B-NAME I-NAME 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 12-ounce bag cranberries


Input: 1 orange


Input: Cayenne to taste


Input: 2 ounces of gin (preferably Bombay)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce of lemon juice


Input: 1 teaspoon of simple syrup


Input: 4 dashes of orange bitters


Input: White of one egg


Input: 1 ounce of soda water


Input: Orange slice for garnish


Input: 12 giant Belon or other briny oysters

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound pressed caviar


Input: 1 tablespoon butter or extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sugar


Input: 1 tablespoon chopped cilantro


Input: 1 bunch scallions, white and pale green parts, sliced

1 bunch scallions , white and pale green parts , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black mustard seeds (see note; if unavailable, use yellow mustard seeds)

1/2 teaspoon black mustard seeds ( see note; if unavailable , use yellow mustard seeds )

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

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

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


Input: 1 pound green beans, washed, ends snipped off

1 pound green beans , washed , ends snipped off

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons mustard oil (see note)

1 to 2 tablespoons mustard oil ( see note )

B-QTY O B-RANGE_END B-UNIT B-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: Salt to taste


Input: 1 medium yellow zucchini or summer squash, thinly sliced

1 medium yellow zucchini or summer squash , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 sweet red onion, chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium green zucchini, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 teaspoons wheat germ


Input: 2 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil


Input: 1/2 package phyllo dough (12 sheets, defrosted according to package directions)

1/2 package phyllo dough ( 12 sheets , defrosted according to package directions )

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

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

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


Input: 1/4 cup mixed, chopped fresh herbs like savory, thyme, parsley and basil

1/4 cup mixed , chopped fresh herbs like savory , thyme , parsley and basil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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: 1/2 cup light cream or milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup lightly packed, grated, medium-sharp cheddar cheese

1 cup lightly packed , grated , medium-sharp cheddar cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly grated Parmesan or asiago cheese

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 1/2 teaspoon salt


Input: 2 tablespoons butter or margarine


Input: 1/8 teaspoon pepper


Input: 5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)

5 cups unpeeled , sliced zucchini ( about 1$1/2 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground pepper

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


Input: 1 1/4 pounds zucchini, sliced into 1/4-inch rounds

1$1/4 pounds zucchini , sliced into 1/4-inch rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup chopped celery


Input: 1/4 cup chopped onion


Input: 2 1/2 cups chicken broth


Input: Lemon wedges or red wine vinegar (optional)

Lemon wedges or red wine vinegar ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 Kalamata olives, pitted and quartered

4 Kalamata olives , pitted and quartered

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds

6 to 8 ounces Roma , plum or large cherry tomatoes , sliced into rounds

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

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

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


Input: 2 sage leaves, thinly sliced, or pinch dried

2 sage leaves , thinly sliced , or pinch dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped thyme leaves or 2 pinches dried

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: 2 garlic cloves, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons chopped rosemary or 1/2 teaspoon dried

1$1/2 teaspoons chopped rosemary or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, quartered and thinly sliced

1 large onion , quartered and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 1/3 cup black olive


Input: Freshly ground pepper


Input: 2 medium tomatoes, sliced in wedges

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons olive oil


Input: 2 tablespoons tarragon vinegar


Input: 1/2 teaspoon salt


Input: 1/3 cup freshly grated Parmesan cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium onion, chopped fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small clove garlic, chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, chopped


Input: 1 pound green beans, washed, ends snipped off and sliced on the diagonal

1 pound green beans , washed , ends snipped off and sliced on the diagonal

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

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: 4 to 6 cloves garlic, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 cup loosely packed fresh basil leaves, plus more to taste

1 cup loosely packed fresh basil leaves , plus more to taste

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

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

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


Input: 1 pint shucked chowder or cherrystone clams, coarsely chopped

1 pint shucked chowder or cherrystone clams , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon oil, like peanut or canola

1 tablespoon oil , like peanut or canola

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound green beans


Input: 2/3 cup chicken broth


Input: 1 small cube chicken bouillon


Input: 1 tablespoon pale, dry Sherry or dry white wine

1 tablespoon pale , dry Sherry or dry white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 1 tablespoon soy sauce


Input: 1/2 cup grated fresh Parmesan, or to taste

1/2 cup grated fresh Parmesan , or to taste

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-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 pound fresh fettuccine


Input: Salt and freshly ground pepper

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


Input: 1 cup (or more) heavy cream

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 tablespoon capers, drained


Input: 1/4 cup Dijon mustard


Input: 1 teaspoon lemon juice


Input: 1 tablespoon olive oil


Input: 2 medium cloves garlic, chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme leaves


Input: 1 cup fresh clam juice


Input: 1/4 cup dry white wine


Input: 1 medium shallot, chopped fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 cup tartar 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 Hellmann's mayonnaise


Input: 4 cornichons, chopped fine


Input: 1 cup whole milk


Input: 1 large clove garlic, peeled and minced

1 large clove garlic , peeled and minced

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

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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: 1 bay leaf


Input: 2 pounds boiling potatoes, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup grated Swiss cheese


Input: 4 pounds or 40 medium-size soft-shell (steamer) clams

4 pounds or 40 medium-size soft-shell ( steamer ) clams

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 can of evaporated milk or an equal amount of buttermilk

B-QTY B-UNIT O I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 quart canola or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup all-purpose flour


Input: 1 cup masa harina (fine ground yellow cornmeal)

1 cup masa harina ( fine ground yellow cornmeal )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon baking powder


Input: 3 sprigs flat-leaf parsley


Input: 3 sprigs fresh thyme, with additional for garnish

3 sprigs fresh thyme , with additional for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 7 cups homemade or low-sodium 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: 1/2 pound lentils, preferably the small, green French variety

1/2 pound lentils , preferably the small , green French variety

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

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Input: 1 medium onion, peeled and cut in half, each half stuck with a clove

1 medium onion , peeled and cut in half , each half stuck with a clove

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

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


Input: 2 carrots, peeled and cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 slices bacon


Input: 2 tablespoons unsalted butter


Input: 2 1/4 cups heavy cream


Input: 1 egg yolk


Input: 1/2 teaspoon kosher salt


Input: 1/8 teaspoon white pepper


Input: 1/8 teaspoon fresh lemon juice


Input: 1/2 cup vegetable oil


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: 4 squabs, each weighing about 1 pound, butterflied with all bones and innards reserved

4 squabs , each weighing about 1 pound , butterflied with all bones and innards reserved

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN 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: 1/4 cup olive oil


Input: 2 cloves garlic, peeled and coarsely chopped

2 cloves garlic , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large shallots, peeled and thinly sliced

3 large shallots , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large cloves garlic, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced parsley, for garnish

1 tablespoon minced parsley , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup uncooked white rice


Input: 3 to 5 cups milk


Input: 1 head cauliflower


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: 1 cup white wine


Input: 1 clove garlic, peeled and smashed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons sweet butter


Input: 1 cup coarsely chopped white onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter or margarine, softened

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


Input: 1 cup whipping cream


Input: 3 to 4 cups peaches, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 tiny littleneck clams, scrubbed well

24 tiny littleneck clams , scrubbed well

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups White Lily self-rising flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1/2 cup butter or margarine


Input: 1 egg, beaten


Input: 2/3 cup light cream


Input: 1 bunch watercress


Input: 1 pint cherry tomatoes


Input: 1 package (9 ounces) frozen artichoke hearts

1 package ( 9 ounces ) frozen artichoke hearts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound fresh mushrooms, cleaned, patted dry and sliced

1/4 pound fresh mushrooms , cleaned , patted dry and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon dried basil


Input: 1/8 teaspoon pepper


Input: 1 tablespoon sugar


Input: 1 tablespoon red-wine vinegar


Input: 2 scallions, thinly sliced


Input: 1/4 cup olive oil


Input: 12 spring roll wrappers, each about 6 inches square

12 spring roll wrappers , each about 6 inches square

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Grey Poupon Dijon mustard

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds ground beef


Input: 1 teaspoon salt


Input: 1 egg


Input: 1 cup bread crumbs


Input: 2/3 cup Show-Me Bar-B-Q Sauce


Input: About 2 ounces osetra caviar


Input: Canola oil for frying


Input: 1 large egg, beaten

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


Input: 1/2 medium onion, peeled

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


Input: Salt and fresh black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup creme fraiche


Input: 1 1/2 pounds Yukon Gold potatoes, scrubbed

1$1/2 pounds Yukon Gold potatoes , scrubbed

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sugar


Input: 1 teaspoon salt


Input: 4 ounces melted butter


Input: 3 large eggs


Input: Oil for deep-frying


Input: Parmesan cheese, grated


Input: 2 cups tomato, meat or butter sauce for dipping, optional

2 cups tomato , meat or butter sauce for dipping , optional

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: 6 ounces butter, softened, plus extra for greasing pan

6 ounces butter , softened , plus extra for greasing pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 5 cups all-purpose flour, plus extra for flouring pan and work area

4 to 5 cups all-purpose flour , plus extra for flouring pan and work area

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

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

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


Input: 1 package active dry yeast


Input: 1 cup lukewarm milk (110 to 115 degrees)

1 cup lukewarm milk ( 110 to 115 degrees )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup evaporated milk


Input: 1 to 2 tablespoons peanut or vegetable oil

B-QTY O B-RANGE_END B-UNIT B-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 9 1/2- or 10-ounce box bread crumbs, plain or seasoned

1 9$1/2- or 10-ounce box bread crumbs , plain or seasoned

B-COMMENT B-QTY O I-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT O 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: 50 fresh uncooked ravioli, cheese- or meat-filled, or 1 can (3 pounds, 2 ounces) brine-packed ravioli, well drained

50 fresh uncooked ravioli , cheese- or meat-filled , or 1 can ( 3 pounds , 2 ounces ) brine-packed ravioli , well drained

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

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

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

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


Input: 1/2 teaspoon red pepper flakes (or to taste)

1/2 teaspoon red pepper flakes ( or to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 tablespoons medium-hot curry powder

1$1/2 tablespoons medium-hot curry powder


Input: 3 tablespoons sun-dried tomato paste


Input: A 1-inch piece of fresh ginger, grated

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion chopped coarse

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


Input: Juice of 1 lemon


Input: 1 3 1/2-pound chicken


Input: 1 to 1 1/2 tablespoons chopped fresh coriander leaves

1 to 1$1/2 tablespoons chopped fresh coriander leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallions cut on the bias in 1/2-inch pieces

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: 1/4 cup white wine or dry vermouth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Snipped basil or mint leaves for garnish

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fettuccine


Input: 1 teaspoon salt


Input: 1 small bulb fennel, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leek, diced


Input: 1 Granny Smith apple, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 red pepper, diced


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon peanut oil


Input: 1 tablespoon medium hot curry powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon garam masala


Input: Pinch cayenne pepper


Input: 1 pound sea scallops


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tomato, peeled, seeded and diced for garnish

1 tomato , peeled , seeded and diced for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Plain yogurt for garnish


Input: 1 clove garlic, minced


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon mild curry powder


Input: 1 1/2 pounds yellow summer squash, chopped

1$1/2 pounds yellow summer squash , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 3 1/2 cups chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, diced


Input: Salt to taste


Input: Cracked pepper to taste


Input: 1 teaspoon celery salt or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon McCormick Season-All or more to taste

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 dashes Tabasco


Input: 1 tablespoon minced onion


Input: 3 tablespoons chopped sweet pickles, with their juice

3 tablespoons chopped sweet pickles , with their juice

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: 3 hard-boiled eggs, chopped

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


Input: 4 large ribs celery, peeled and finely chopped

4 large ribs celery , peeled and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Hellmann's mayonnaise


Input: 1 (12-ounce) can StarKist solid white albacore tuna in water

1 ( 12-ounce ) can StarKist solid white albacore tuna in water

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

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

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


Input: 2 1/2 cups arugula, trimmed, washed and dried

2$1/2 cups arugula , trimmed , washed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ( 1/4-inch-thick) slices slab bacon, cooked until crisp

8 ( 1/4-inch-thick ) slices slab bacon , cooked until crisp

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 slices sourdough, white or whole wheat bread, lightly toasted

12 slices sourdough , white or whole wheat bread , lightly toasted

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: Fresh lemon juice to taste

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


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt


Input: 1 teaspoon finely chopped mint


Input: 1/4 cup minced red onion


Input: 1 tablespoon julienned fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons diced red bell pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons diced yellow bell pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fennel seeds


Input: 1 bay leaf


Input: 3 whole black peppercorns


Input: 1 pound yellowfin tuna, skinless, cut into 2-inch pieces

1 pound yellowfin tuna , skinless , cut into 2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper


Input: 4 to 6 tablespoons butter


Input: Sour cream


Input: 2 large potato, peeled and quartered

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons salt


Input: 2/3 to 3/4 cup flour


Input: 1 large onion, thinly sliced and separated into rings

1 large onion , thinly sliced and separated into rings

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely shredded cabbage


Input: 4 tablespoons butter


Input: 1/2 cup bread crumbs


Input: 1 teaspoon minced dill


Input: 2 egg yolks


Input: 1 1/2 tablespoons lemon juice


Input: 2 teaspoons red wine vinegar


Input: 1 tablespoon Dijon mustard


Input: 2 teaspoons finely minced garlic


Input: 1/2 teaspoon kosher salt


Input: 1 1/2 cups olive oil


Input: 3/4 teaspoon coarsely ground pepper


Input: 1/2 cup coarsely chopped onion


Input: 1/3 cup coarsely chopped carrot


Input: 1/3 cup sliced celery


Input: 1 tablespoon finely minced fresh chives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 1 tablespoon finely minced parsley


Input: 3 eggs, lightly beaten


Input: 1 pound potatoes, boiled, peeled and mashed

1 pound potatoes , boiled , peeled and mashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup heavy cream


Input: Pinch of dried thyme


Input: 2 pounds boiling potatoes, scrubbed, peeled and quartered

2 pounds boiling potatoes , scrubbed , peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 3 tablespoons 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: 2/3 cup skim milk


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: 5 imported black olives, pitted and chopped

5 imported black olives , pitted and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons bread crumbs


Input: 2 pounds boiling potatoes, scrubbed, peeled and quartered

2 pounds boiling potatoes , scrubbed , peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: tablespoons butter


Input: 3 cloves garlic, peeled


Input: 2 tablespoons chopped fresh mint


Input: 1 yellow bell pepper, cored, seeded, deribbed and diced small

1 yellow bell pepper , cored , seeded , deribbed and diced small

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

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

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


Input: Freshly ground pepper to taste


Input: 3/4 pound ground lamb


Input: 1 teaspoon ground cumin


Input: 1 clove garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium carrot, peeled and shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon olive oil


Input: 1/2 medium onion, peeled and chopped

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

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Input: 4 1/2 teaspoons kosher salt


Input: 8 medium zucchini


Input: 1 cup plain nonfat yogurt


Input: 2 medium-size lobsters, steamed, meat removed and cut into large chunks, optional

2 medium-size lobsters , steamed , meat removed and cut into large chunks , optional

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Input: 4 tablespoons sliced almonds, toasted and coarsely chopped

4 tablespoons sliced almonds , toasted and coarsely chopped

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

1/2 medium red onion , peeled and finely chopped

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

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Input: 1 red bell pepper, cored, seeded, deribbed and diced small

1 red bell pepper , cored , seeded , deribbed and diced small

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

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Input: 1 1/2 teaspoons kosher salt


Input: 1/4 cup buttermilk


Input: 1 cup ice water


Input: 1 medium zucchini, coarsely chopped

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

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Input: 1 recipe zucchini pickles (see recipe), well drained, liquid reserved

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

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Input: 10 cloves garlic, peeled and lightly crushed

10 cloves 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: 4 medium zucchini, trimmed and cut into 2-by- 1/2-inch sticks

4 medium zucchini , trimmed and cut into 2-by- 1/2-inch sticks

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

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Input: 2 teaspoons black peppercorns


Input: 1 1/2 tablespoons kosher salt


Input: 6 long red chilies


Input: 1/2 teaspoon kosher salt


Input: 3 1/2 cups white-wine vinegar


Input: 1 1/2 cups sugar


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

3/4 teaspoon kosher salt , plus more to taste

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

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Input: Freshly ground pepper to taste

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


Input: 4 medium zucchini, halved lengthwise

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

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Input: 3 tablespoons thinly sliced basil leaves

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

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Input: 3 cloves garlic, peeled and minced

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

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Input: 2 tablespoons chopped Italian parsley


Input: 2 medium tomatoes, seeded and diced small

2 medium tomatoes , seeded and diced small

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

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Input: 1 teaspoon grated unsweetened coconut


Input: 1/2 teaspoon olive oil


Input: 1 medium zucchini, diced small

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

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Input: 2 teaspoons chopped fresh mint


Input: 1/2 teaspoon grated orange zest


Input: 2 teaspoons chopped fresh cilantro


Input: 1/2 cup unsweetened coconut milk


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

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

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

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Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons kosher salt


Input: 1/2 teaspoon turmeric


Input: Pinch cayenne


Input: 1 teaspoon ground cumin


Input: 1 medium onion, peeled and chopped

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

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Input: 2 cloves garlic, peeled and chopped

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

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Input: 4 medium zucchini, cut into 1/2-inch dice

4 medium zucchini , cut into 1/2-inch dice

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

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Input: 1 teaspoon olive oil


Input: 1/4 teaspoon chopped fresh thyme


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon white wine


Input: 1 teaspoon olive oil


Input: 1 teaspoon chopped Italian parsley


Input: 4 tablespoons chopped chives


Input: 2 1/4 teaspoons kosher salt


Input: 3 medium zucchini, cut into 1/4-inch rounds

3 medium zucchini , cut into 1/4-inch rounds

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

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Input: 2 teaspoons kosher salt


Input: 1 teaspoon olive oil


Input: 1/2 teaspoon ground turmeric


Input: 1 teaspoon salt, or to taste

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

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Input: 2 tablespoons lemon juice


Input: 4 small zucchini


Input: 4 medium-size ripe tomatoes


Input: 4 tablespoons rice-wine vinegar


Input: 2 teaspoons ground cumin


Input: 1 teaspoon ground coriander seeds


Input: 1/4 teaspoon cayenne pepper


Input: 1 bird's-eye chili, very finely chopped

1 bird's-eye chili , very finely chopped

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

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Input: 5 cloves garlic, very finely chopped

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

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Input: 3 cups finely chopped coriander leaves

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

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Input: 6 tablespoons vegetable oil


Input: 3 pounds skinless chicken legs, drumstick and thigh separated

3 pounds skinless chicken legs , drumstick and thigh separated

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

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Input: 2 1-inch cubes fresh ginger, peeled and coarsely chopped

2 1-inch cubes fresh ginger , peeled and coarsely chopped

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Input: 10 to 15 fresh curry leaves, if available

10 to 15 fresh curry leaves , if available

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Input: 2 whole hot dried red chilies

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

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Input: 1/8 teaspoon whole fenugreek seeds


Input: 1/2 teaspoon whole cumin seeds


Input: 1/2 teaspoon whole brown mustard seeds

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

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Input: 2 tablespoons corn or peanut oil

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

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Input: Generous pinch ground asafetida


Input: 3/4 teaspoon ground cumin


Input: 2 bird's-eye chilies, with small slits

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

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Input: 1 1/4 to 1 1/2 teaspoons salt


Input: 1/2 teaspoon sugar, or to taste

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Input: 3 cups canned Alphonso mango pulp (sweetened), preferably Ratna brand

3 cups canned Alphonso mango pulp ( sweetened ) , preferably Ratna brand

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

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Input: 1/2 cup plain whole-milk yogurt


Input: 3/4 teaspoon ground coriander


Input: 1/8 teaspoon ground turmeric


Input: 1/2 cup whole milk


Input: 2 tablespoons chickpea flour (see note)

2 tablespoons chickpea flour ( see note )

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Input: 1/2 cup ground walnuts


Input: 1/2 teaspoon kosher salt


Input: 1 3/4 cups all-purpose flour


Input: 2 teaspoons baking powder


Input: 1 1/2 teaspoons vanilla


Input: 2 egg whites


Input: 2 tablespoons water


Input: 2 cups pecans


Input: 1 1/2 cups maple syrup


Input: 3 cups water


Input: 3/4 cup rum


Input: 4 large apples, peeled and cored

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

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Input: 5 tablespoons unsalted butter, softened, plus butter for greasing the dish

5 tablespoons unsalted butter , softened , plus butter for greasing the dish

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

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Input: 1/4 cup sugar


Input: 1/4 cup honey


Input: 1/2 cup shelled pistachios


Input: 1/2 cup pine nuts


Input: 1/2 cup chopped walnuts


Input: 1/2 cup currants


Input: 1/2 teaspoon ground cloves


Input: 1/2 teaspoon ground cinnamon


Input: 1 1/2 teaspoons rose water


Input: 6 medium-to-large Golden delicious apples, cored

6 medium-to-large Golden delicious apples , cored

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

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Input: 1 cup all-purpose flour, plus flour for dusting

1 cup all-purpose flour , plus flour for dusting

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Input: 1 tablespoon sugar


Input: Pinch kosher salt


Input: 1/2 cup unsalted butter, chilled and thinly sliced

1/2 cup unsalted butter , chilled and thinly sliced

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

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Input: 3 to 4 tablespoons ice water

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Input: 7 Golden Delicious or Cortland apples

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

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Input: 1/3 cup sugar


Input: 1/2 cup unsalted butter, thinly sliced

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Input: 1/4 cup apricot preserves


Input: 1 tablespoon dark rum


Input: 3 tablespoons plus 1 teaspoon unsalted butter, plus butter for greasing the pan

3 tablespoons plus 1 teaspoon unsalted butter , plus butter for greasing the pan

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Input: 8 small apples, peeled, cored and cut into eighths

8 small apples , peeled , cored and cut into eighths

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

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Input: 1/2 cup light brown sugar


Input: 1/2 cup unsalted butter, softened

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Input: 1 cup sugar


Input: 2 eggs


Input: 4 large apples, peeled, cored and cut into 1/2-inch thick slices

4 large apples , peeled , cored and cut into 1/2-inch thick slices

B-QTY 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: 2 cups vanilla ice cream


Input: 2 cups apple cider


Input: 1/3 cup sugar


Input: 3/4 teaspoon ground cinnamon


Input: 2 tablespoons grated fresh ginger


Input: Butter for greasing the pan

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


Input: 1 small onion, chopped

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


Input: 3 tablespoons unsalted butter


Input: 1/2 cup water


Input: 3/4 pound green cabbage


Input: 1 pound Yukon gold potatoes, peeled

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

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Input: Coarse sea salt and fresh ground pepper to taste

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

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Input: 1 cup sugar


Input: 1/4 cup best quality sherry vinegar

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

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Input: 1 1/2 pounds fresh salmon fillet, skin attached but scaled, cut into 4 or 8 equal portions

1$1/2 pounds fresh salmon fillet , skin attached but scaled , cut into 4 or 8 equal portions

B-QTY B-UNIT B-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 I-COMMENT

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Input: Handful of whole chervil or flat-leaf parsley leaves for garnish

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

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Input: Fresh chives, snipped with scissors, for garnish

Fresh chives , snipped with scissors , for garnish

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Input: 1 tablespoon extra-virgin olive oil


Input: 1/4 cup dry white wine, like chardonnay

1/4 cup dry white wine , like chardonnay

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

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Input: 6 tablespoons heavy cream


Input: 1 shallot, minced


Input: Freshly ground white pepper to taste

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Input: Sea salt


Input: 8 tablespoons unsalted butter


Input: 1/2 head green cabbage (about 1 1/2 pounds)

1/2 head green cabbage ( about 1$1/2 pounds )

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

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Input: 1/2 cup dry white wine


Input: 3/4 cup rich chicken stock


Input: 1 tablespoon fresh rosemary leaves


Input: 4 ounces bacon, cut into small pieces

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

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Input: 1 small head savoy cabbage (about 1 1/2 pounds)

1 small head savoy cabbage ( about 1$1/2 pounds )

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Input: 2 tablespoons olive oil


Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: 1 3 1/2- to 4-pound pheasant

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


Input: 2 teaspoons olive oil


Input: 2 teaspoons sherry vinegar


Input: 15 ounces brussels sprouts


Input: Freshly ground black pepper to taste

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

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Input: 1/4 cup dry red wine


Input: 1/4 teaspoon salt


Input: 1/2 cup no-salt-added chicken stock


Input: 2 tablespoons no-salt-added tomato paste


Input: 6 ounces white mushrooms or assorted wild mushrooms

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

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Input: 2 cups bow-tie noodles


Input: 8 ounces extra lean beef


Input: 1 clove garlic


Input: 1/2 cup bulgur


Input: 2 teaspoons sesame oil


Input: 4 Bosc pears


Input: 4 dried apricots


Input: 8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)

8 ounces whole onion or 7 ounces ready-cut onion ( 1$2/3 cups )

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Input: 3 tablespoons fresh lemon juice


Input: 1 tablespoon kirsch


Input: 1/2 cup apricot preserves


Input: 1 cup basil leaves, coarsely chopped

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

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Input: 1 tablespoon kosher salt


Input: 2 large tomatoes (8 ounces each), cored and cut in 1-inch chunks

2 large tomatoes ( 8 ounces each ) , cored and cut in 1-inch chunks

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

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Input: 4 to 5 cloves garlic, smashed, peeled and chopped

4 to 5 cloves garlic , smashed , peeled and chopped

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Input: 1 1/2 medium-size zucchini ( 3/4 pound), trimmed, quartered lengthwise and cut across into 1/2-inch pieces

1$1/2 medium-size zucchini ( 3/4 pound ) , trimmed , quartered lengthwise and cut across into 1/2-inch pieces

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

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Input: 1 medium-size yellow squash (6 1/2 ounces), trimmed, quartered lengthwise, seeded and cut across into 1/2-inch pieces

1 medium-size yellow squash ( 6$1/2 ounces ) , trimmed , quartered lengthwise , seeded and cut across into 1/2-inch pieces

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 2 tablespoons olive oil


Input: 1/2 cup dry white wine


Input: 1/2 teaspoon kosher salt


Input: 2 tablespoons snipped fresh chives


Input: 1 5-pound chicken


Input: 1 lemon, halved


Input: Kosher salt to taste


Input: Freshly ground black pepper to taste

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Input: 4 cloves garlic, smashed and peeled

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Input: 2 bunches fresh tarragon ( 3/4 ounce each); stem one of the bunches and leave the other intact

2 bunches fresh tarragon ( 3/4 ounce each ) ; stem one of the bunches and leave the other intact

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Input: 3/4 pound potatoes, peeled and cut into 2-inch chunks

3/4 pound potatoes , peeled and cut into 2-inch chunks

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Input: 2 large leeks (about 1 pound), the white and very light green parts only, cleaned and cut into 2-inch slices

2 large leeks ( about 1 pound ) , the white and very light green parts only , cleaned and cut into 2-inch slices

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Input: 1/2 cup buttermilk


Input: 2 1/2 cups chicken broth


Input: 1/3 cup part-skim ricotta cheese


Input: Freshly ground pepper to taste

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Input: 2 teaspoons cornstarch mixed with 2 tablespoons water

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

1 cup chicken broth , homemade or low-sodium canned

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Input: 1 cup green olives, pitted and coarsely chopped

1 cup green olives , pitted and coarsely chopped

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Input: 2 teaspoons chopped Italian parsley


Input: Basic dough (see recipe)

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Input: 4 teaspoons olive oil


Input: 2 boneless, skinless duck breasts, halved lengthwise and cut across into slices 1/4 inch thick

2 boneless , skinless duck breasts , halved lengthwise and cut across into slices 1/4 inch thick

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Input: 1/2 cup sweet sherry


Input: 4 tablespoons minced shallots


Input: 2 teaspoons minced garlic


Input: 2 tablespoons olive oil


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

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

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Input: 3 tablespoons heavy cream


Input: 1 teaspoon freshly ground pepper


Input: 6 cloves garlic, peeled and minced

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Input: 1 1/2 cups milk


Input: 1/2 pound salt cod, soaked in water for 24 hours, water changed twice

1/2 pound salt cod , soaked in water for 24 hours , water changed twice

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Input: Freshly ground pepper to taste


Input: 1/2 pound Stilton, crumbled


Input: Basic dough (see recipe)

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Input: 2 tablespoons balsamic vinegar


Input: 1 head savoy cabbage, cored and sliced thin

1 head savoy cabbage , cored and sliced thin

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Input: 2 teaspoons salt


Input: 3 slices bacon, diced


Input: 1 large yellow onion, peeled and sliced thin

1 large yellow onion , peeled and sliced thin

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Input: Basic dough (see recipe)

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Input: 1 clove garlic, peeled and minced

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Input: 3 tablespoons dark brown sugar


Input: Basic dough (see recipe)

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Input: 1/2 pound sun-dried tomatoes, packed in oil, drained, oil reserved

1/2 pound sun-dried tomatoes , packed in oil , drained , oil reserved

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Input: 1/2 pound smoked mozzarella, halved lengthwise and sliced thin

1/2 pound smoked mozzarella , halved lengthwise and sliced thin

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Input: Cornmeal for coating pan


Input: Basic dough (see recipe)

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Input: 2 teaspoons minced fresh rosemary


Input: 4 ounces goat cheese, crumbled

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Input: Freshly ground pepper to taste


Input: 1 teaspoon salt