Input: 8 thin slices rye bread, toasted if desired

8 thin slices rye bread , toasted if desired

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

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Input: 1 bunch broccoli


Input: 5 tablespoons butter


Input: 2 tablespoons flour


Input: 2 1/2 cups milk


Input: Salt to taste, if desired

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

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Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon cayenne pepper


Input: 1/2 cup heavy cream


Input: 2 egg yolks


Input: 1/2 cup Gruyere or Swiss cheese, cut into 1/4-inch dice

1/2 cup Gruyere or Swiss cheese , cut into 1/4-inch dice

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

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Input: Freshly ground pepper to taste


Input: 3 quarts water


Input: 9 ounces fresh or dried fettuccine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound leftover boneless, skinless roast turkey

1 pound leftover boneless , skinless roast turkey

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

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Input: 2 teaspoons finely minced garlic


Input: 3/4 cup freshly grated Parmesan cheese

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

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Input: 1 pound cooked, boneless, skinless breast of turkey

1 pound cooked , boneless , skinless breast of turkey

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Input: 1 6 1/2-ounce can tuna, drained

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

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Input: 3 tablespoons drained capers


Input: 1 1/2 cups mayonnaise (see recipe)

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

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Input: 1 teaspoon lemon juice


Input: 1 tablespoon finely chopped anchovy fillets, or use anchovy paste

1 tablespoon finely chopped anchovy fillets , or use anchovy paste

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

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Input: 2 tablespoons turkey or chicken broth

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

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Input: Seeded thin lemon slices, black olives and finely chopped parsley for garnish

Seeded thin lemon slices , black olives and finely chopped parsley for garnish

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

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

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Input: 1 tablespoon Dijon-style mustard


Input: 1 egg yolk


Input: 2 tablespoons white-wine vinegar


Input: 2 cups corn, peanut or vegetable oil

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

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Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 1/2 cups sugar


Input: 1 1/2 cups water


Input: 2 cups cranberry sauce


Input: 2 cups orange juice


Input: 3 ounces butter (6 tablespoons)

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

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Input: 1 pound onions, peeled and coarsely chopped

1 pound onions , peeled and coarsely chopped

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

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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

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Input: 2 teaspoons powdered saffron


Input: 5 cups well-flavored chicken stock, preferably homemade

5 cups well-flavored chicken stock , preferably homemade

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

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Input: 3/4 cup whole-wheat bread crumbs


Input: 5 ounces heavy cream


Input: Juice of 2 lemons


Input: Salt and freshly ground white pepper to taste (optional)

Salt and freshly ground white pepper to taste ( optional )

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

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Input: 4 whole eggs


Input: 2 egg yolks


Input: 1 3/4 cups whipping or heavy cream (not ultrapasteurized)

1$3/4 cups whipping or heavy cream ( not ultrapasteurized )

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: 1/4 cup creme fraiche or heavy cream

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

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Input: 1/2 cup vanilla sugar


Input: 2 teaspoons orange-flower water, available from Middle Eastern stores

2 teaspoons orange-flower water , available from Middle Eastern stores

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

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Input: Finely grated peel of 1/2 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup granulated sugar (optional)

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

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Input: 8 slices country bread


Input: 2 cloves garlic, peeled


Input: 3 tablespoons (approximately) olive oil

3 tablespoons ( approximately ) olive oil

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

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Input: 6 to 8 ounces soft, fresh goat cheese

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

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Input: 2 tablespoons minced fresh herbs of choice

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

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Input: 6 small pumpkins (about the size of a large fist)

6 small pumpkins ( about the size of a large fist )

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

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Input: 6 sage leaves, slightly crushed

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

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Input: 3 tablespoons unsalted butter


Input: 1 cup finely chopped onion


Input: 2 pounds canned pumpkin chunks (not puree)

2 pounds canned pumpkin chunks ( not puree )

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

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Input: 1 cup fresh or canned chicken broth

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

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Input: Salt and freshly ground pepper

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


Input: 1 cup milk


Input: 1 cup half-and-half or heavy cream

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

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Input: 1/4 teaspoon grated fresh nutmeg


Input: 1/8 teaspoon cayenne


Input: 2 pounds skinless salmon fillets


Input: 1/2 cup fresh lime juice


Input: 1 cup thinly sliced Bermuda onion

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

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Input: 2 tablespoons white-wine vinegar


Input: 2 tablespoons olive oil


Input: 1 tablespoon chopped fresh coriander


Input: 1 tablespoon freshly grated ginger


Input: 1/4 teaspoon hot red pepper flakes

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: Lettuce for garnish


Input: Butter for pan


Input: 1/4 cup sugar, plus sugar for dusting pan

1/4 cup sugar , plus sugar for dusting pan

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

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Input: 1 tablespoon butter for sauteeing pears

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

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Input: 3 medium-size pears, peeled, cored and cut in slices1/8-inch thick

3 medium-size pears , peeled , cored and cut in slices1/8-inch thick

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

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Input: 4 eggs


Input: 2/3 cup flour


Input: 1/2 teaspoon baking powder


Input: 1 tablespoon pear liqueur (or brandy)

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

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Input: 1 cup milk


Input: 1/2 cup melted, unsalted butter

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds lamb neck or shoulder, trimmed of fat and cut into 2-inch pieces (on the bone)

2 pounds lamb neck or shoulder , trimmed of fat and cut into 2-inch pieces ( on the bone )

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

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

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Input: 2 lamb shanks, trimmed, meat removed and cut into 2-inch pieces

2 lamb shanks , trimmed , meat removed and cut into 2-inch pieces

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

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Input: 10 medium-size onions, skinned and cut into 1/2-inch pieces

10 medium-size onions , skinned and cut into 1/2-inch pieces

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

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Input: 1/2 rutabaga, skinned and cut into 2-inch cubes

1/2 rutabaga , skinned and cut into 2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 head fennel, cut into 2-inch-thick slices

1 head fennel , cut into 2-inch-thick slices

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

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Input: 1 tablespoon salt


Input: 4 teaspoons ground pepper


Input: 2 teaspoons ground ginger


Input: 2 1/2 cups slow-cooking couscous


Input: 3 tablespoons olive oil


Input: 15 medium carrots, scraped, halved and cut into 2-inch lengths

15 medium carrots , scraped , halved and cut into 2-inch lengths

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

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Input: 3/4 pound seedless raisins


Input: 2 cups (1 can) chickpeas, drained

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

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Input: 1 pound merguez, or any good spicy sausage, cut into 2-inch lengths

1 pound merguez , or any good spicy sausage , cut into 2-inch lengths

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

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


Input: 4 large eggs


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 3 tablespoons butter


Input: 4 shucked oysters chopped very fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons heavy cream whipped


Input: 1 teaspoon grated fresh horseradish


Input: 1 teaspoon lemon juice


Input: 1/8 teaspoon cayenne pepper


Input: 2 teaspoons toasted sesame seeds


Input: 3 1/2 cups all-purpose flour


Input: 1 3/4 cups cold butter, cut into small pieces

1$3/4 cups cold butter , cut into small pieces

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

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Input: 2 egg yolks


Input: 2 teaspoons salt, if desired

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

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Input: 1 teaspoon sugar


Input: 4 tablespoons ice water


Input: 1 2 1/2-pound sea bass, weighed with head and tail on, then cleaned, with fins removed

1 2$1/2-pound sea bass , weighed with head and tail on , then cleaned , with fins removed

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

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Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 10 fresh basil leaves


Input: 1 egg yolk beaten with 1 tablespoon water

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

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Input: 5 ripe tomatoes, about 1 1/2 pounds

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

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Input: 2 tablespoons butter


Input: 1 tablespoon finely chopped shallots


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons thin strips of fresh basil

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

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Input: 1 large apple (Granny Smith or golden delicious)

1 large apple ( Granny Smith or golden delicious )

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 teaspoons all-purpose flour


Input: 4 teaspoons sugar


Input: 1 large egg


Input: 1/4 teaspoon vanilla extract


Input: 1/2 cup heavy cream


Input: 4 teaspoons butter


Input: Cider butter sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup sweet apple cider


Input: 4 tablespoons butter at room temperature

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

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Input: 1 teaspoon lemon juice


Input: 1 tablespoon Calvados


Input: 1 cup chopped celery (2 to 3 ribs)

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: 1 medium onion, peeled and chopped

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

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Input: 2 pounds ground sirloin


Input: 1/2 pound ground veal


Input: 1/2 pound ground pork


Input: 3 tablepoons butter


Input: 1/4 cup extra-virgin olive oil


Input: 1/2 cup grated Parmesan cheese


Input: 6 slices toasted Italian bread


Input: 1/4 cup chopped flat-leaf parsley


Input: 1 tablespoon lemon juice


Input: 1 tablespoon chopped tarragon


Input: 3 tablespoons unsalted butter


Input: 1/2 cup stellini (tiny star pasta)

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

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Input: 3 sprigs flat-leaf parsley


Input: 1 bay leaf


Input: 1 teaspoon chopped thyme


Input: 4 celery stalks, thickly sliced

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

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Input: 4 cloves garlic, smashed


Input: 4 medium leeks, tender white part only, thickly sliced

4 medium leeks , tender white part only , thickly sliced

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

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Input: 5 medium carrots, thickly sliced

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

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Input: 8 cups chicken stock


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 3 1/2 - to 4-pound chicken, rinsed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Red pepper flakes (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Sesame seeds


Input: 1 lime, cut into wedges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped cilantro


Input: 1 cup bean sprouts


Input: 1/3 cup chopped salted peanuts


Input: 3 scallions, thinly sliced


Input: 2 large eggs, lightly beaten

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

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Input: 16 large shrimp, peeled and deveined

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

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Input: 2 tablespoons red-wine vinegar


Input: 1/4 teaspoon minced garlic


Input: 1 tablespoon Dijon-style mustard


Input: 6 tablespoons vegetable oil


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion, thinly sliced

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

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Input: 10 cups loosely packed bite-size pieces of watercress, red-leaf lettuce and Belgian endive

10 cups loosely packed bite-size pieces of watercress , red-leaf lettuce and Belgian endive

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

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


Input: 3 tablespoons vegetable oil


Input: 2 medium-size onions, chopped

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


Input: 2 medium-size tart apples, peeled, cored and chopped

2 medium-size tart apples , peeled , cored and chopped

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Input: 2 cloves garlic, minced


Input: 1 teaspoon minced fresh ginger


Input: 1 tablespoon curry powder


Input: 2 teaspoons ground cumin


Input: 1/2 teaspoon ground mustard seed


Input: Salt and freshly ground black pepper to taste

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Input: 1 pound dry split peas


Input: 8 cups water, approximately


Input: Juice of 1 lime


Input: Plain yogurt for garnish


Input: 4 cups hot beef or chicken stock

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Input: 1/2 cup uncooked wild rice, rinsed

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Input: 2 tablespoons butter or olive oil

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Input: 1/2 cup finely chopped onion


Input: 1 cup Italian arborio rice


Input: Salt and freshly ground black pepper to taste

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Input: Grated Parmesan cheese


Input: 1 1/2 pounds boiling potatoes, peeled

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Input: 2 tablespoons olive oil


Input: 1 red onion, chopped

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Input: 1 fresh jalapeno pepper, seeded and minced

1 fresh jalapeno pepper , seeded and minced

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Input: Salt to taste


Input: 2 tablespoons chopped fresh coriander


Input: 1/2 pounds mushrooms, sliced


Input: 4 tablespoons red wine vinegar


Input: 1 teaspoon oregano, dried


Input: 1 fennel bulb, cut in julienne strips

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Input: Y pound Gruyere cheese, cut in julienne strips

Y pound Gruyere cheese , cut in julienne strips

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Input: 2 tablespoons lemon juice


Input: 6 tablespoons olive oil


Input: 2 large cloves garlic, minced

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Input: Salt and black pepper, to taste

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Input: 1/2 cup chopped parsley


Input: 4 whole boned, unskinned chicken breasts

4 whole boned , unskinned chicken breasts

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Input: Salt and freshly ground pepper, to taste

Salt and freshly ground pepper , to taste

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Input: 6 tablespoons olive oil


Input: 4 tablespoons unsalted butter


Input: 1/2 cup shallots, minced


Input: 1 cup dry white wine


Input: 2 cups chicken broth or stock

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Input: 2 cups heavy cream


Input: 4 sweet red bell peppers, pureed (see recipe)

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Input: 1/2 cup chopped, mixed fresh herbs (chives, chervil and parsley)

1/2 cup chopped , mixed fresh herbs ( chives , chervil and parsley )

B-QTY B-UNIT B-COMMENT 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: 4 sweet red bell peppers


Input: Salt and freshly ground black pepper, to taste

Salt and freshly ground black pepper , to taste

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Input: 1 cup sugar, plus 1 tablespoon

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Input: 1/2 cup water


Input: 1 cup dry white wine


Input: 1 teaspoon lemon rind, coarsely chopped

1 teaspoon lemon rind , coarsely chopped

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Input: 2 tablespoons fresh ginger, cut in fine julienne strips

2 tablespoons fresh ginger , cut in fine julienne strips

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Input: 4 pears, preferably Bosc, peeled

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Input: 3 tablespoons Grand Marnier


Input: 1 cup whipped cream


Input: 4 slices white bread


Input: 3 teaspoons ground ginger


Input: 1 tablespoon extra-virgin olive oil


Input: 2 tablespoons unsalted butter


Input: 1 cup chopped celery


Input: 1/2 cup chopped onion


Input: 2 cloves garlic, minced


Input: 4 1/2 cups pumpkin or butternut squash, in 2-inch cubes

4$1/2 cups pumpkin or butternut squash , in 2-inch cubes

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Input: 6 cups vegetable stock or water

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Input: Salt and freshly ground black pepper to taste

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Input: 1 pound crimini mushrooms


Input: 10 cups beef or chicken stock

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Input: 3 tablespoons butter


Input: 6 scallions, slivered


Input: 3 cloves garlic, minced


Input: 1 tablespoon minced fresh ginger


Input: 1 teaspoon ground ginger


Input: Salt and freshly ground black pepper to taste

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Input: 3 tablespoons chopped fresh coriander


Input: 2 pounds carrots


Input: 4 cups cranberries (1 pound)

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Input: 5 cups water


Input: 1/3 cup sugar


Input: 1 1/2 teaspoons ground ginger


Input: 1/2 teaspoon salt


Input: Pinch of nutmeg


Input: Juice of 1 lemon


Input: Freshly ground black pepper


Input: 1 cup sour cream


Input: 1 tablespoon red-wine vinegar


Input: 1 tablespoon sugar


Input: 1/4 cup mayonnaise


Input: 1/4 cup whole milk yogurt


Input: 6 cups thinly sliced cabbage (a mix of red, Savoy or Napa)

6 cups thinly sliced cabbage ( a mix of red , Savoy or Napa )

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Input: 2 scallions, thinly sliced


Input: 1 tart apple, peeled, quartered and thinly sliced

1 tart apple , peeled , quartered and thinly sliced

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Input: 1/3 cup chopped parsley


Input: Sea salt


Input: 1/3 cup mayonnaise


Input: 1/4 cup chopped sweet pickle


Input: 2 tablespoons finely chopped red onion

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Input: 1 tablespoon chopped parsley


Input: 1/2 teaspoon Worcestershire sauce


Input: 1 1/2 teaspoons lemon juice


Input: A drop or two hot sauce (optional)

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Input: Olive oil


Input: 1 1/2 pounds cod, striped bass or other fish fillets

1$1/2 pounds cod , striped bass or other fish fillets

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Input: Sea salt


Input: 1 tablespoon chopped parsley


Input: 3/4 cup fresh, soft bread crumbs

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Input: 1 egg


Input: 1/4 cup mayonnaise


Input: 1 tablespoon Dijon mustard


Input: 3/4 cup fine, dry bread crumbs

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Input: 4 tablespoons butter


Input: 1 lemon, cut into wedges

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Input: 1 1/2 pounds medium-size raw shrimp


Input: 1 large sweet red pepper, cored and seeded

1 large sweet red pepper , cored and seeded

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Input: 1 large green pepper, cored and seeded

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Input: 2 tablespoons butter


Input: Salt and freshly ground pepper to taste

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Input: 2 teaspoons paprika


Input: 1 tablespoon finely chopped shallots


Input: 1 teaspoon finely chopped garlic


Input: 2 tablespoons Cognac


Input: 1/2 cup sour cream


Input: 1 cup drained plain yogurt


Input: 4 tablespoons chopped fresh coriander


Input: 1 tablespoon olive oil


Input: 2 tablespoons finely chopped onion


Input: 1 teaspoon finely chopped garlic


Input: 1 cup converted rice


Input: 1 cup raisins


Input: 1/4 cup pine nuts


Input: 1 1/2 cups water


Input: 1 tablespoon butter


Input: Salt and pepper to taste

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


Input: 4 cups broccoli florets


Input: 1 carrot, thinly sliced


Input: 1/2 cup canola oil


Input: 2 teaspoons minced garlic


Input: 1 teaspoon minced ginger


Input: 1 tablespoon lime juice


Input: 8 ounces rice noodles


Input: 1 medium onion, quartered

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


Input: 1/2 teaspoon dried thyme


Input: 1 bay leaf


Input: 10 black peppercorns


Input: 2 tablespoons olive oil


Input: 1/2 green pepper, seeded and chopped

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Input: 4 plum tomatoes, peeled, seeded and chopped

4 plum tomatoes , peeled , seeded and chopped

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Input: 1/8 teaspoon turmeric


Input: 1/4 teaspoon cayenne pepper


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

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

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Input: 1 1/2 tablespoons sugar


Input: 1 1/2 tablespoons fish sauce


Input: 1 tablespoon tamarind paste


Input: 2 tablespoons chopped cilantro, or to taste

2 tablespoons chopped cilantro , or to taste

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Input: Salt to taste


Input: 2 cloves garlic, chopped


Input: 1/2 cup heavy cream


Input: Salt to taste if desired

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Input: 1/2 cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels

1/2 cup corn kernels , preferably freshly scraped from the cob , or frozen or well-drained canned kernels

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Input: 1 whole grouper or sea bass (about 1 1/2 pounds)

1 whole grouper or sea bass ( about 1$1/2 pounds )

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Input: Croutons, optional (see recipe)

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Input: Freshly ground pepper to taste

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Input: 2 cups chopped fresh red ripe or canned tomatoes, preferably imported

2 cups chopped fresh red ripe or canned tomatoes , preferably imported

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Input: 3/4 pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes

3/4 pound white-fleshed , non-oily , skinless , boneless fish fillets , cut into 1-inch cubes

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Input: 1/2 cup raw rice


Input: 12 ounces fresh cranberries


Input: 1/2 cup sugar


Input: 1 cup port wine


Input: 1/4 teaspoon cinnamon


Input: 3 tablespoon slivered crystallized ginger


Input: Fleur de sel


Input: 5 cups fish broth (see recipe)

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Input: 2 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 1 teaspoon finely minced garlic


Input: 1 tablespoon curry powder


Input: Extra-virgin olive oil


Input: 1/2 pound arugula


Input: 1/3 cup fresh currants


Input: 1 1/2 ounces thinly sliced prosciutto di Parma, cut into thin strips

1$1/2 ounces thinly sliced prosciutto di Parma , cut into thin strips

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Input: 1/2 stick butter, cubed and kept cold

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Input: 1 cup white wine


Input: 3 dried red chilis, broken

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Input: 3 sprigs rosemary


Input: 5 cloves garlic, lightly crushed

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Input: 1/4 pound thinly sliced lardo, pancetta or prosciutto, diced

1/4 pound thinly sliced lardo , pancetta or prosciutto , diced

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Input: Freshly ground black pepper


Input: Salt


Input: 1/2 cup dry white wine


Input: 2 Cornish hens (1 *pounds each), quartered

2 Cornish hens ( 1 *pounds each ) , quartered

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Input: 5 ripe plum tomatoes, about 1 pound

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Input: 3/4 pound ziti or any tubular pasta of your choice

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

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Input: Salt to taste


Input: 2 tablespoons olive oil


Input: 1 tablespoon finely chopped garlic


Input: 2 tablespoons finely chopped shallots


Input: Freshly ground pepper to taste

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


Input: 1/2 cup heavy cream


Input: 1/4 cup pepper vodka


Input: 1/2 pound sliced smoked salmon, cut into 1 1/2-inch strips

1/2 pound sliced smoked salmon , cut into 1$1/2-inch strips

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Input: 2 tablespoons butter


Input: 1/2 cup coarsely chopped fresh cilantro or basil

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Input: Freshly grated Parmesan or pecorino cheese (optional)

Freshly grated Parmesan or pecorino cheese ( optional )

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Input: 1 1/2 pounds broccoli rabe


Input: Salt to taste


Input: 2 tablespoons olive oil


Input: 2 teaspoons finely chopped garlic


Input: 1/4 teaspoon hot red pepper flakes

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Input: 1 teaspoon anchovy paste


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons chopped Italian parsley


Input: 1 16-ounce can garbanzo beans, drained, with 1/2 cup of the juice reserved

1 16-ounce can garbanzo beans , drained , with 1/2 cup of the juice reserved

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Input: 3 garlic cloves, chopped coarse

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Input: 1/2 cup lemon juice


Input: 4 teaspoons cumin seeds


Input: 1/4 teaspoon hot sauce


Input: 2/3 cup coarsely chopped parsley


Input: 4 cups shredded cooked turkey breast

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Input: 1/2 cup red, green or yellow sweet peppers, diced

1/2 cup red , green or yellow sweet peppers , diced

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Input: 1/2 cup drained chopped canned tomatoes

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Input: 1/4 to 1/2 cup hot sauce

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Input: 1/4 cup honey


Input: 1 tablespoon crushed red-pepper relish


Input: 1/2 cup fresh chopped cilantro


Input: 8 8-inch whole-wheat tortillas


Input: 2 cups shredded green cabbage


Input: 1 cup shredded carrots


Input: 1/2 cup shredded red cabbage


Input: 4 cups of any combination of the following: onion sprouts, radish sprouts, alfalfa sprouts, crunchy sprouts like lentil or mung bean sprouts, garlic sprouts

4 cups of any combination of the following: onion sprouts , radish sprouts , alfalfa sprouts , crunchy sprouts like lentil or mung bean sprouts , garlic sprouts

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

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

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


Input: 1/2 cup dressing (see recipe)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup low-fat mayonnaise


Input: 1/2 cup nonfat sour cream


Input: 3/4 cup white vinegar


Input: 1/2 cup apple juice


Input: 2 tablespoons lemon juice


Input: 3/4 cup sugar


Input: 1/2 tablespoon salt


Input: 1 tablespoon white pepper


Input: 1/2 tablespoon celery seed


Input: 2 tablespoons dried dill


Input: 1 thick slice prosciutto (about 1/4 pound)

1 thick slice prosciutto ( about 1/4 pound )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 peppercorns, crushed


Input: 1 dried red chili, broken and seeded (optional)

1 dried red chili , broken and seeded ( optional )

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 sprigs rosemary


Input: 6 cloves


Input: 1 clove garlic, sliced lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 2 sage leaves


Input: 1/2 cup milk


Input: 1/4 cup sliced almonds


Input: 1 1/2 quarts hard cider, unsweetened nonalcoholic cider or apple juice

1$1/2 quarts hard cider , unsweetened nonalcoholic cider or apple juice

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT B-NAME B-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 pounds tart green apples


Input: 1 lemon


Input: 1 to 2 tablespoons sugar or honey, or to taste

1 to 2 tablespoons sugar or honey , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups flour


Input: 1 teaspoon baking powder


Input: 1/4 teaspoon salt


Input: 1/2 tablespoon ground cinnamon


Input: 1/2 cup soft butter, plus a little for greasing pans

1/2 cup soft butter , plus a little for greasing pans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup packed light brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: 4 scallions, chopped


Input: 1 tablespoon minced fresh ginger


Input: 1 pound shrimp, shelled and deveined

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: 4 paper-thin slices prosciutto, chopped

4 paper-thin slices prosciutto , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspsoon cornstarch


Input: 2 teaspoons dry sherry


Input: 12 thin slices firm textured white bread, crusts removed

12 thin slices firm textured white bread , crusts removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dry bread crumbs


Input: 1 1/2 cups vegetable oil for frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 medium shrimp, shelled, de-veined and halved lengthwise

20 medium shrimp , shelled , de-veined and halved lengthwise

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 2 medium-size cucumbers, peeled

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


Input: 1 cup cooked long-grain rice


Input: 2 tablespoons rice vinegar


Input: Pinch of sugar


Input: 4 tablespoons pesto


Input: 2 cloves garlic, minced


Input: 1 tablespoon extra-virgin olive oil


Input: 6 ounces shrimp, shelled, deveined and coarsely chopped

6 ounces shrimp , shelled , deveined and coarsely chopped

B-QTY B-UNIT 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: 4 tablespoons softened butter


Input: 1 tablespoon minced fresh Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons capers, chopped


Input: 18 to 20 thin rounds of French or Italian bread, 2 to 3 inches in diameter

18 to 20 thin rounds of French or Italian bread , 2 to 3 inches in diameter

B-QTY B-COMMENT B-RANGE_END 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

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

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


Input: Tiny cooked shrimp or capers for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat

8 boneless pork loin cutlets , about 3 ounces each , trimmed of excess fat

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

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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup flour


Input: 1 egg


Input: 4 tablespoons grated Parmesan cheese


Input: 1/3 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup vegetable or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 2 tablespoons finely chopped garlic


Input: 5 ripe plum tomatoes with core removed and chopped coarsely

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon red pepper flakes


Input: 4 tablespoons finely chopped basil or Italian parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 6 large carrots (about 3/4 pound)

4 to 6 large carrots ( about 3/4 pound )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 to 4 Idaho or Washington potatoes (about 1 pound)

3 to 4 Idaho or Washington potatoes ( about 1 pound )

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

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

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


Input: 1/2 cup sliced onions


Input: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1/2 cup warm milk


Input: 2 tablespoons finely chopped parsley or chives

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons neutral oil, like canola or grape seed

2 tablespoons neutral oil , like canola or grape seed

B-QTY B-UNIT B-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: 1/2 cup minced onion


Input: 1 head cauliflower, about 2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cumin seed


Input: 2 teaspoons curry powder, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 or 6 canned plum tomatoes, with juice

5 or 6 canned plum tomatoes , with juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound boneless chicken, cut into 1/2-inch cubes

1 pound boneless chicken , cut into 1/2-inch cubes

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: Juice of 1 lemon


Input: Minced cilantro or parsley for garnish, optional

Minced cilantro or parsley for garnish , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/2 teaspoon baking soda


Input: 1 3-pound chicken, cut into serving pieces

1 3-pound chicken , cut into serving pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sour cream


Input: 3 eggs, lightly beaten


Input: 2 1/2 cups flour


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 teaspoon nutmeg, preferably freshly grated

1/4 teaspoon nutmeg , preferably freshly grated

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 cups liquid honey, preferably from comb

1$1/2 cups liquid honey , preferably from comb

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup (1 1/2 sticks) butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/3 cup chicken stock


Input: 1 pound thin asparagus, ends snapped, in 1-inch slant cuts

1 pound thin asparagus , ends snapped , in 1-inch slant cuts

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

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

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


Input: 4 small white turnips, about 12 ounces total, peeled, halved and sliced 1/2-inch thick

4 small white turnips , about 12 ounces total , peeled , halved and sliced 1/2-inch thick

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

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


Input: 3 stalks celery, cut in two lengthwise, in 1-inch slant cuts

3 stalks celery , cut in two lengthwise , in 1-inch slant cuts

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

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

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


Input: 2 tablespoons chervil leaves


Input: Freshly ground black pepper


Input: 2 bunches scallions, well trimmed, in 1-inch slant cuts

2 bunches scallions , well trimmed , in 1-inch slant cuts

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 ounces tiny pearl onions, peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup hazelnuts or pistachios, toasted and roughly chopped

2/3 cup hazelnuts or pistachios , toasted and roughly chopped

O B-UNIT 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 dried apricot, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 2/3 cup sugar


Input: 1/2 vanilla bean


Input: 2 cups plus 2 tablespoons whole milk

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup carnaroli, arborio or short-grain rice

1/3 cup carnaroli , arborio or short-grain rice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons sugar


Input: 1 2/3 cups heavy cream


Input: 8 very thin slices smoked salmon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup plus 2 tablespoons cooked crab meat

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons heavy cream


Input: Kosher salt


Input: Freshly ground black pepper


Input: 2 1/2 teaspoons pesto (one with little cheese)

2$1/2 teaspoons pesto ( one with little cheese )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup olive oil


Input: 2 tablespoons caviar, optional


Input: Chervil sprig or basil leaves, for garnish

Chervil sprig or basil leaves , for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound slender baby carrots, peeled, a bit of stem left on

1 pound slender baby carrots , peeled , a bit of stem left on

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

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

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


Input: Sea salt


Input: 2 ounces dried morels


Input: 2 pounds small new potatoes, peeled and quartered

2 pounds small new potatoes , peeled and quartered

B-QTY B-UNIT B-COMMENT I-COMMENT 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: 1 cup heavy cream


Input: 1/3 cup whole milk


Input: 6 tablespoons sugar


Input: 3 large egg yolks


Input: 6 bosc pears, peeled, cored and halved

6 bosc pears , peeled , cored and halved

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 2 large lemons, and grated zest of one

Juice of 2 large lemons , and grated zest of one

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 1/2 teaspoon ground cinnamon


Input: 1 3/4 cups saba or vin cot

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups all purpose flour, more for rolling

4 cups all purpose flour , more for rolling

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: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: Vegetable oil for deep frying


Input: 2 cups vin cotto or saba

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 4 tablespoons melted unsalted butter, plus butter for pan

4 tablespoons melted unsalted butter , plus butter for pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup cake flour, plus flour for pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tart apples, peeled, cored and each cut in 16 slices

6 tart apples , peeled , cored and each cut in 16 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

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

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


Input: 1 teaspoon vanilla extract


Input: 8 egg yolks


Input: 1/2 cup vin cotto or boiled cider

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 egg whites


Input: 2 1/2 cups almond flour


Input: 1 tablespoon confectioner's sugar


Input: 1 cup apple cider


Input: 1/4 cup Calvados or other brandy

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 1 tablespoon lemon juice


Input: 1/4 cup yogurt


Input: 1 teaspoon nutmeg, freshly grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups milk or cream


Input: Rind and juice of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white wine


Input: 1/2 cup medium-dry Madeira or Sherry or brandy

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar, or to taste

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 teaspoon nutmeg, freshly grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups heavy cream


Input: 1 8- to 12-pound turkey

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


Input: 10 garlic cloves, peeled and lightly crushed, more to taste

10 garlic cloves , peeled and lightly crushed , more to taste

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

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

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


Input: 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon

1 branch fresh tarragon or thyme separated into sprigs , or 1/2 teaspoon dried thyme or tarragon

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

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

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


Input: 1/3 cup extra virgin olive oil or butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste

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


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter for greasing pan


Input: 1/2 vanilla bean


Input: Sea salt


Input: 1 14-ounce can Nestle Carnation sweetened condensed milk

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 tablespoon tomato paste


Input: 24 pitted dried prunes


Input: 1 teaspoon red-wine vinegar


Input: 1 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup port


Input: 1 teaspoon ground cumin


Input: 1 teaspoon paprika


Input: 2 tablespoons vegetable oil


Input: 1/4 cup finely chopped onion


Input: 1 teaspoon finely chopped garlic


Input: 8 boneless pork loin slices, about 3 ounces each, trimmed of fat

8 boneless pork loin slices , about 3 ounces each , trimmed of fat

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN 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: 1 28-ounce can peeled whole cherry or plum tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound pappardelle


Input: 1/2 cup freshly grated Parmigiano-Reggiano


Input: 1 tablespoon finely grated orange zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 2 cups Chianti


Input: 5 tablespoons unsalted butter


Input: 5 tablespoons flour


Input: 1 cup sour cream


Input: 1 3/4 pounds boneless beef chuck roast, in 2-inch cubes

1$3/4 pounds boneless beef chuck roast , in 2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish

2 sprigs rosemary , plus 1 tablespoon finely chopped leaves for garnish

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

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

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


Input: 1 celery stalk, thickly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and thickly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion, peeled and cut in chunks

1 small red onion , peeled and cut in chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs sage


Input: 8 large or 10 medium green bell peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 4 cups tomato juice


Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kosher salt, plus more to taste

1 tablespoon kosher salt , plus more to taste

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 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 tablespoon Hungarian paprika


Input: 3 cups homemade or low-sodium canned chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds pork, cubed


Input: 2 cups drained sauerkraut


Input: 1/2 teaspoon caraway seeds


Input: 1/4 cup tomato juice


Input: 2 tablespoons flour


Input: 1 cup sour cream


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: 3/4 cup white rice


Input: 2 pounds lean ground pork


Input: 1 medium onion, peeled and chopped

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: 2 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Hungarian paprika


Input: 3 pounds cardoons (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 lemon


Input: 6 shallots, finely chopped


Input: 4 tablespoons unsalted butter


Input: 2 cups cremant or Champagne


Input: 3 cups heavy cream


Input: 2 cups oyster liquor or combination of oyster liquor and clam juice, fresh or canned

2 cups oyster liquor or combination of oyster liquor and clam juice , fresh or canned

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


Input: 18 oysters, shucked


Input: 1/4 pound fresh oyster mushrooms


Input: 1 tablespoon parsley, chopped


Input: Fresh coarsely cracked black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup peeled, chopped onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups homemade or low-sodium canned chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups white rice, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons parsley, chopped


Input: 1 small onion, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks celery with leaves, diced

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: 2 tablespoons unsalted butter


Input: 1 tablespoon cornstarch


Input: 1 cup homemade or low-sodium canned chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sour cream


Input: 1 teaspoon kosher salt, plus more to taste

1 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 pieces chicken (thighs, legs and breasts), about 6 pounds

12 pieces chicken ( thighs , legs and breasts ) , about 6 pounds

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

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

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


Input: 1 medium onion, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Hungarian paprika


Input: 2 tablespoons vegetable oil


Input: 1 whole egg, beaten

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


Input: 1 large egg white, beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup raisins, chopped


Input: 1 1/2 pounds walnuts, ground


Input: 1 cup sugar


Input: 1/4 cup sour cream


Input: Zest of 1 lemon


Input: 5 large egg yolks


Input: 1 large carrot, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups low-sodium chicken or duck stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium parsnips, peeled

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


Input: 1 tablespoon coriander seeds


Input: 1 12-pound bone-in smoked ham

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


Input: 30 cloves


Input: 1/2 cup beer


Input: 15 cloves garlic, smashed and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 15 pearl onions, peeled

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


Input: 9 miniature pears


Input: 9 miniature apples


Input: 1 bunch fresh sage


Input: 1 bunch fresh thyme


Input: Fruity extra-virgin olive oil


Input: Freshly ground black pepper


Input: 1/2 cup packed dark brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons bourbon


Input: Salt


Input: 3/4 cup sugar


Input: Salt


Input: 3 1/2 cups cranberries


Input: 2 strips orange rind


Input: Pinch of allspice


Input: 3 tablespoons Campari


Input: 2 teaspoons rosewater


Input: 2 cups heavy cream


Input: 1 15-ounce can cream of coconut

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces unsweetened dried shredded coconut

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sugar


Input: 3/4 pound loaf sugar


Input: 1 to 2 quarts water (not from the Schuylkill)

1 to 2 quarts water ( not from the Schuylkill )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 quart lemon juice


Input: 2 quarts Jamaican rum


Input: 1 quart Cognac


Input: 4 ounces peach liqueur


Input: 1 fifth Barbados rum


Input: 2 lemons


Input: 4 ounces sugar


Input: 3 pints boiling water


Input: 1 teaspoon orange extract


Input: 8 ounces bittersweet chocolate, chopped

8 ounces bittersweet chocolate , chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fifth brandy


Input: Oil for greasing the loaf pans

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint Sherry


Input: 1 teaspoon ginger


Input: Grated nutmeg


Input: 2 pints apple cider


Input: 2 tablespoons maple syrup


Input: 2 tablespoons granulated sugar


Input: 4 ounces lemon juice


Input: 1 quart gold Puerto Rican rum

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon slices stuck with cloves

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


Input: 1/2 pound pancetta, sliced 1/4-inch thick, then cut into 1/2-inch squares

1/2 pound pancetta , sliced 1/4-inch thick , then cut into 1/2-inch squares

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

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

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


Input: 3/4 pound sweet Italian sausage seasoned with fennel

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 1 cup chopped onions, plus onion halves for pan

1 cup chopped onions , plus onion halves for pan

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT O 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 cup chopped carrots, plus carrot halves for pan

1 cup chopped carrots , plus carrot halves for pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups chopped celery


Input: 2 cloves garlic, mashed


Input: 1 teaspoon aniseed


Input: 1 3- to 3 1/2-pound chicken, boned, giblets and wings reserved

1 3- to 3$1/2-pound chicken , boned , giblets and wings reserved

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

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


Input: 1 4- to 5-pound duck, boned, giblets and wings reserved

1 4- to 5-pound duck , boned , giblets and wings reserved

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

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


Input: 2 cups flour


Input: 1 teaspoon plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 teaspoon salt


Input: 2 tablespoons roasted ground almonds


Input: 1 1/2 sticks cold sweet butter, cut into chunks

1$1/2 sticks cold sweet butter , cut into chunks

B-QTY B-UNIT B-NAME I-NAME I-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: 1 egg yolk


Input: 1/4 cup cold water


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

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

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

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

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


Input: 4 cups flour, sifted, plus more for the work surface

4 cups flour , sifted , plus more for the work surface

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

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

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


Input: 3/4 cup clarified butter


Input: 1/2 cup canola oil


Input: 3 tablespoons lemon juice


Input: 1 tablespoon chopped parsley


Input: 1/2 cup milk


Input: 2 packages (4 1/2 teaspoons) yeast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/2 teaspoon plus 5 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cleaned soft-shell crabs


Input: 1 cup flour


Input: Salt and pepper to taste

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


Input: 1 teaspoon red wine vinegar


Input: 10 plum tomatoes, halved lengthwise and cored

10 plum tomatoes , halved lengthwise and cored

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, trimmed and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 yellow bell pepper, stemmed, seeded and diced medium

1 yellow bell pepper , stemmed , seeded and diced medium

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 shallots, peeled and julienned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ripe tomatoes, cored and diced large

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: Kosher salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon herbes de Provence


Input: 1 packet active dry yeast


Input: Pinch of sugar


Input: Extra-virgin olive oil


Input: 1 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: About 3 cups flour


Input: 3 tablespoons grappa


Input: 8 dried figs, stemmed and thinly sliced

8 dried figs , stemmed 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: 8 ounces Cantal, fontina Val d'Aosta or Gruyére, cut in slivers

8 ounces Cantal , fontina Val d'Aosta or Gruyére , cut in slivers

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

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

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


Input: 1 tablespoon rosemary leaves


Input: 1 egg, beaten


Input: 3 tablespoons unsalted butter, softened

3 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dry toasted bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped celery


Input: 2 tablespoons flour


Input: 3/4 cup whole milk


Input: Salt and freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large egg yolks


Input: 4 large egg whites


Input: 4 ounces Stilton, crumbled


Input: 1/4 pound each dried pears, figs, apricots and peaches

1/4 pound each dried pears , figs , apricots and peaches

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup pitted prunes


Input: 1/2 cup raisins


Input: 3 cups water


Input: 1 cup pitted cherries


Input: 2 apples, peeled, cored and sliced, or 6 ounces dried apples

2 apples , peeled , cored and sliced , or 6 ounces dried apples

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

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

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


Input: 1/2 cup cranberries


Input: 1 lemon, sliced


Input: 6 whole cloves


Input: 2 cinnamon sticks


Input: 1/2 to 1 cup sugar


Input: 1 orange, preferably a navel orange

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Input: 1/2 cup seedless grapes


Input: 1/2 cup fruit-flavored brandy or fruit juice

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Input: 2 tablespoons lard


Input: 5 tablespoons olive oil


Input: Sea salt to taste


Input: 2 ice cubes


Input: Peanut oil for deep frying

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Input: 2 teaspoons fresh lemon juice


Input: 1 cup flour


Input: 1/4 teaspoon baking soda


Input: 8 cleaned soft-shell crabs


Input: 10 Granny Smith apples, cored

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Input: 1/2 cup dried sour cherries, plumped in hot water and drained

1/2 cup dried sour cherries , plumped in hot water and drained

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Input: 1/2 cup walnuts


Input: 1/2 cup pecans


Input: 1/4 cup dark brown sugar


Input: 1 teaspoon grated fresh ginger


Input: 1/8 teaspoon salt


Input: 1/4 cup honey


Input: 1 teaspoon grated orange zest


Input: 1 teaspoon grated lemon zest


Input: 2 tablespoons fresh orange juice


Input: 3 tablespoons unsalted butter, softened

3 tablespoons unsalted butter , softened

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Input: 2 tablespoons sugar


Input: 3 egg yolks


Input: 2 teaspoons grated orange zest


Input: 1/2 cup milk


Input: 1/2 teaspoon ground nutmeg


Input: 1/2 cup unsalted butter, melted

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Input: 1/2 cup sugar


Input: 1/2 vanilla bean, split, seeds scraped from pod

1/2 vanilla bean , split , seeds scraped from pod

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Input: 1 cup milk


Input: 1 cup toasted walnuts, ground

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Input: 1 teaspoon salt


Input: 1 tablespoon baking powder


Input: 2 cups all-purpose flour


Input: 1/4 cup brandy


Input: 2 eggs


Input: 1/2 cup dark brown sugar


Input: 1 cup chopped, pitted dates

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Input: 2 teaspoons salt


Input: 1 tablespoon grated orange zest


Input: 1/2 cup toasted hazelnuts, skinned and finely chopped

1/2 cup toasted hazelnuts , skinned and finely chopped

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Input: 1/2 cup toasted pecans, finely chopped

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Input: 2 tablespoons rum


Input: 4 tablespoons unsalted butter, melted and cooled

4 tablespoons unsalted butter , melted and cooled

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Input: 3 1/3 cups all-purpose flour, plus additional for kneading

3$1/3 cups all-purpose flour , plus additional for kneading

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Input: 1/2 cup toasted walnuts, finely chopped

1/2 cup toasted walnuts , finely chopped

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Input: 1/4 cup honey


Input: 1 cup warm water


Input: 8 turkey breast fillets, weighing approximately 6 ounces each

8 turkey breast fillets , weighing approximately 6 ounces each

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Input: 6 ripe, red pomegranates

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Input: 2 tablespoons walnut oil


Input: 4 cloves garlic, peeled and crushed

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Input: 1 tablespoon juniper berries


Input: 1/2 teaspoon ground cardamom


Input: 1/2 teaspoon ground cumin


Input: 2 ounces (half a stick) unsalted butter, cut in 2 equal pieces

2 ounces ( half a stick ) unsalted butter , cut in 2 equal pieces

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Input: 2 1/2 cups rich turkey stock, made from the wings and giblets of the bird

2$1/2 cups rich turkey stock , made from the wings and giblets of the bird

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Input: Salt and pepper to taste


Input: Fresh walnut halves to garnish

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Input: 2 cups heavy cream


Input: 1 1/2 pounds brussels sprouts


Input: 1 teaspoon finely minced fresh ginger

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Input: 1 teaspoon finely minced garlic


Input: Freshly grated nutmeg to taste

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Input: Salt and freshly ground white pepper, if desired

Salt and freshly ground white pepper , if desired

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Input: 2/3 cup flour


Input: 1 3/4 cups soft bread crumbs


Input: 2/3 cup sugar


Input: 1/4 teaspoon grated nutmeg


Input: 1/4 teaspoon mace


Input: 1/4 teaspoon salt


Input: 1 cup raisins


Input: 1 cup currants


Input: 1/2 cup coarsely chopped crystalized ginger

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Input: 1 cup chopped Granny Smith apple (1 apple, peeled, cored and chopped)

1 cup chopped Granny Smith apple ( 1 apple , peeled , cored and chopped )

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Input: 1 teaspoon grated orange rind


Input: 1 teaspoon grated lemon rind


Input: 1 1/2 cups finely chopped suet (see note)

1$1/2 cups finely chopped suet ( see note )

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Input: 3 eggs