Input: 2 tablespoons olive oil, plus additional for oiling bowl

2 tablespoons olive oil , plus additional for oiling bowl

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

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Input: 2 teaspoons minced fresh rosemary


Input: 1/2 teaspoon freshly ground pepper


Input: 6 ounces fresh Shanghai-style noodles, cooked (see note)

6 ounces fresh Shanghai-style noodles , cooked ( see note )

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

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Input: 1 teaspoon olive oil


Input: 1/2 pound penne


Input: 1 package active dry yeast


Input: 1 1/2 cups warm water


Input: 1/2 teaspoon sugar


Input: 3 1/2 cups all-purpose flour, plus additional for kneading dough

3$1/2 cups all-purpose flour , plus additional for kneading dough

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

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Input: 8 sage leaves


Input: Freshly ground pepper to taste


Input: 4 teaspoons salt


Input: 4 chicken legs, separated at the joint

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

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Input: 3/4 cup hearty red wine


Input: 2 tablespoons balsamic vinegar


Input: 1 cup chicken livers, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound pancetta, cut into 1/4-inch cubes

1/4 pound pancetta , cut into 1/4-inch cubes

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

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Input: 1 small onion, peeled and minced

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

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Input: 3 cups thinly sliced white mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 rack of lamb, bones scraped of all fat

1 rack of lamb , bones scraped of all fat

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

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Input: 1 tablespoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1 cup cooked fava beans


Input: 1 tablespoon olive oil


Input: 4 sprigs fresh rosemary, stemmed and minced

4 sprigs fresh rosemary , stemmed and minced

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

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Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

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

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Input: 1 cup drained, canned artichoke hearts, cut into 1/2-inch dice

1 cup drained , canned artichoke hearts , cut into 1/2-inch dice

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

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Input: 1 cup very thinly sliced raw artichoke hearts

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

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Input: Freshly ground pepper to taste

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


Input: 2 tablespoons, plus 1 teaspoon, red-wine vinegar

2 tablespoons , plus 1 teaspoon , red-wine vinegar

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Input: 1 1/2 teaspoons salt


Input: 1 large tomato, cored, seeded and cut into small dice

1 large tomato , cored , seeded and cut into small dice

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: 7 tablespoons, plus 1 teaspoon, olive oil

7 tablespoons , plus 1 teaspoon , olive oil

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Input: 2 tablespoons chopped Italian parsley


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

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

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

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Input: Freshly ground pepper to taste

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


Input: 4 cups beef broth


Input: 1 cup lentils, rinsed


Input: 2 teaspoons salt


Input: 4 medium-size carrots, peeled and cut into small, neat dice

4 medium-size carrots , peeled and cut into small , neat dice

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

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Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

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

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Input: 1 medium-size onion, peeled and cut into small, neat dice

1 medium-size onion , peeled and cut into small , neat dice

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

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Input: 1 1/2 tablespoons fruity olive oil


Input: 1 tablespoon olive oil


Input: 2 2 1/2-pound rabbits, cut into 6 pieces each

2 2$1/2-pound rabbits , cut into 6 pieces each

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

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Input: 3 tablespoons fennel seeds, crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cracked black pepper


Input: Freshly ground pepper to taste


Input: 4 medium-size fennel bulbs, trimmed and very thinly sliced

4 medium-size fennel bulbs , trimmed and very thinly sliced

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

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Input: 4 teaspoons salt


Input: 1/3 cup freshly grated Parmesan cheese

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

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Input: 2 tablespoons finely chopped parsley


Input: 1 egg


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped shallots


Input: 2 teaspoons lemon juice


Input: Salt to taste if desired

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


Input: 1/4 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: 1/2 pound mushrooms


Input: 1/4 cup heavy cream


Input: 1 tablespoon Dijon-style mustard


Input: 2 teaspoons finely chopped parsley, optional

2 teaspoons finely chopped parsley , optional

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

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Input: 3/4 pound carrots, trimmed and scraped

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

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Input: 2 teaspoons tomato paste


Input: 4 tablespoons finely chopped onion


Input: 1/4 teaspoon dried thyme


Input: 1 tablespoon red-wine vinegar


Input: 1/4 cup dry white wine


Input: 1/2 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: Freshly ground pepper to taste

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


Input: 1 tablespoon butter


Input: Salt to taste if desired

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


Input: 1 head plus 2 cloves garlic

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

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Input: 3 leaves sage


Input: Freshly ground black pepper


Input: Salt


Input: 1 cup (packed) fresh parsley leaves

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

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Input: 6 ounces (about 4 slices) bacon, cut into small pieces

6 ounces ( about 4 slices ) bacon , cut into small pieces

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

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Input: 10 to 12 ounces crimini mushrooms, thinly sliced

10 to 12 ounces crimini mushrooms , thinly sliced

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

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Input: 4 skinless, boneless chicken breast halves, about 1 1/2 pounds

4 skinless , boneless chicken breast halves , about 1$1/2 pounds

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

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Input: 1/4 cup olive oil, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds cranberry beans (or other fresh beans) in their shells

1$1/2 pounds cranberry beans ( or other fresh beans ) in their shells

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 pound fresh fettuccine


Input: 1/4 pound Parmesan, grated (about 1 1/2 cups)

1/4 pound Parmesan , grated ( about 1$1/2 cups )

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

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Input: 3 slices bread, optional


Input: 12 fresh sage leaves


Input: 1 cup frozen petite peas


Input: Salt


Input: Freshly ground black pepper


Input: 1 1/2 pounds fresh chocolate fettuccine (see note)

1$1/2 pounds fresh chocolate fettuccine ( see note )

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

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Input: 2/3 cup shortbread or cinnamon cookie crumbs (optional)

2/3 cup shortbread or cinnamon cookie crumbs ( optional )

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

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Input: 1/2 cup butter


Input: 1/8 teaspoon cinnamon


Input: 1/2 cup crème de cacao liqueur

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

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Input: 2 teaspoons vanilla extract


Input: 1 1/2 cups sugar


Input: 2 1/3 cups heavy cream


Input: 2 1/3 cups whole milk


Input: 2 ounces bittersweet chocolate, cut into pieces

2 ounces bittersweet chocolate , cut into pieces

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

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Input: 1 tablespoon plus 1 teaspoon cocoa powder

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces ricotta


Input: 3 large eggs, beaten

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


Input: 2 teaspoons cinnamon


Input: Pinch of salt


Input: 1 1/2 cups heavy cream


Input: Jelly beans or marshmallow chicks and rabbits for decoration

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

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Input: 1 tablespoon butter


Input: 2 tablespoons lemon juice


Input: 2 cups flour


Input: 1 teaspoon baking powder


Input: 1 teaspoon cinnamon


Input: Butter for greasing pan


Input: 3 eggs


Input: 1 cup sugar


Input: 1 1/2 cups finely grated carrots


Input: 1 1/2 cups sweetened grated coconut


Input: 1/2 cup cooking oil


Input: Pinch of salt


Input: 1 1/2 cups finely ground almonds


Input: 1/2 cup Passover cake meal


Input: Cooking oil


Input: 2 tablespoons matzoh meal


Input: 6 eggs, separated


Input: 2/3 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup honey


Input: 1 tablespoon lemon juice


Input: 2 cups finely grated carrots


Input: Sea salt


Input: Freshly ground black pepper


Input: about 1 1/2 tablespoons extra virgin olive oil

about 1$1/2 tablespoons extra virgin olive oil

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

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Input: 2 1/2 cups packed parsley leaves


Input: 1/2 cup lovage leaves (if available)

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

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Input: 2 tablespoons capers


Input: 1/4 cup almonds


Input: 2 stalks celery, very thinly sliced diagonally

2 stalks celery , very thinly sliced diagonally

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

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Input: 1 bay leaf


Input: 10 peppercorns


Input: 1 leek, white part only, rinsed and chopped

1 leek , white part only , rinsed and chopped

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

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Input: 1/2 small red onion, very thinly sliced

1/2 small red onion , very thinly sliced

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

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Input: Extra virgin olive oil


Input: Juice of a lemon


Input: 4 veal chops with bones, pounded very thin, almost transparent (no thicker than a pie crust)

4 veal chops with bones , pounded very thin , almost transparent ( no thicker than a pie crust )

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


Input: Corn oil


Input: 1 lemon, cut into wedges, for serving

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

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Input: 1 1/2 cups dry white wine


Input: 1 stalk celery, roughly chopped

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

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Input: 1 medium onion, peeled and cut into quarters

1 medium onion , peeled and cut into quarters

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

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Input: 2 to 2 1/2 pounds veal roast, top round, trussed

2 to 2$1/2 pounds veal roast , top round , trussed

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

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Input: 2 ounces sugar


Input: 6 ounces kosher salt


Input: Thin slices of lemon, pitted black olives sliced thinly, capers, parsley leaves or anchovy fillets, for garnish

Thin slices of lemon , pitted black olives sliced thinly , capers , parsley leaves or anchovy fillets , for garnish

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

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Input: 3 tablespoons capers, drained


Input: 5 anchovy fillets


Input: 1 7-ounce can tuna packed in oil

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

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Input: 5 tablespoons freshly squeezed lemon juice

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

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Input: Sea salt


Input: 2 1/4 cups extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg yolks at room temperature

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

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Input: 4 sprigs thyme


Input: 5 cloves garlic, peeled


Input: 2 to 2 1/2 pounds veal roast, top round, trussed (it should be no thicker than 3 inches

2 to 2$1/2 pounds veal roast , top round , trussed ( it should be no thicker than 3 inches

B-QTY O B-RANGE_END 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

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: 4 sprigs marjoram


Input: 1 cup flour


Input: 1 to 2 cups fine bread crumbs, made with stale, not toasted, country bread, crusts on

1 to 2 cups fine bread crumbs , made with stale , not toasted , country bread , crusts on

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

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Input: 4 large handfuls arugula


Input: 2 small or 1 large very ripe tomatoes, roughly chopped

2 small or 1 large very ripe tomatoes , roughly chopped

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

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Input: 1 carrot, roughly chopped


Input: 1 1/2 tablespoons chopped parsley


Input: Salt


Input: Freshly ground black pepper


Input: 2 tablespoons finely grated Parmesan cheese

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

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Input: 9 ounces fresh or dried fettuccine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1/2 teaspoon finely minced garlic


Input: 1/4 teaspoon dried hot red-pepper flakes

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


Input: 2 tablespoons chopped sweet herb such as basil or parsley

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: 3 eggs


Input: 3 tomatoes, about 1/2 pound, cored and seeded

3 tomatoes , about 1/2 pound , cored and seeded

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

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Input: 2 tablespoons sour cream


Input: 2 tablespoons heavy cream


Input: 2 tablespoons chopped parsley


Input: 10 cups water


Input: Salt to taste if desired

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


Input: 1 small zucchini, about 1/4 pound

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

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Input: 1/4 teaspoon dried thyme


Input: 2 large sweet red peppers, cored, seeded and deveined

2 large sweet red peppers , cored , seeded and deveined

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

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Input: 1/2 cup finely chopped onion


Input: 1/2 cup finely chopped garlic


Input: 1/4 cup dry white wine


Input: 1 bay leaf


Input: 1/2 cup fresh or canned beef broth

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

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Input: 1/2 teaspoon paprika


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 2 boneless tenderloins of pork, about 1 3/4 pounds

2 boneless tenderloins of pork , about 1$3/4 pounds

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

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Input: 1/2 teaspoon salt, or to taste

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

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Input: 2 to 3 garlic cloves, coarsely chopped

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

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Input: 3/4 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 ounces basil, stemmed (about 5 cups leaves)

4 ounces basil , stemmed ( about 5 cups leaves )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup pine nuts


Input: 1 heaping tablespoon pesto, more to taste

1 heaping tablespoon pesto , more to taste

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

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Input: 3 tablespoons fresh ricotta cheese, broken up into clump

3 tablespoons fresh ricotta cheese , broken up into clump

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

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Input: 1 tablespoon Parmesan cheese (optional)

1 tablespoon Parmesan cheese ( optional )

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

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Input: Pinch of salt


Input: Freshly ground black pepper


Input: 3 large eggs


Input: 1/2 tablespoon butter


Input: 24 whole cinnamon sticks


Input: 24 black mission figs, halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup quick-cooking tapioca


Input: 6 tablespoons lightly packed light brown sugar, plus more for dusting the figs

6 tablespoons lightly packed light brown sugar , plus more for dusting the figs

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

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


Input: 13 large egg yolks


Input: 2 teaspoons kosher salt


Input: 1 3/4 cups polenta meal


Input: 8 cups milk


Input: 5 cinnamon sticks, broken into pieces

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

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Input: 1 1/2 cups creme fraiche


Input: 5 sheets phyllo dough


Input: 4 cups chicken stock


Input: 3 tablespoons extra-virgin olive oil


Input: 6 tablespoons puree of black olives

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

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Input: 1/3 cup aged sherry vinegar


Input: 6 cups lamb or veal stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper

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


Input: 15 shallots, minced


Input: 4 tablespoons extra-virgin olive oil (plus more for sauteing the lamb)

4 tablespoons extra-virgin olive oil ( plus more for sauteing the lamb )

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

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Input: 12 8-ounce loin lamb chops, boned, trimmed and tied into noisettes

12 8-ounce loin lamb chops , boned , trimmed and tied into noisettes

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

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


Input: 2 lemons, thinly sliced


Input: 1 tablespoon sugar


Input: 2 cups water


Input: 1 teaspoon kosher salt


Input: 2 preserved lemons (recipe follows), cut into 1/4-inch dice

2 preserved lemons ( recipe follows ) , cut into 1/4-inch dice

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

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


Input: 40 sea scallops, preferably in their shells

40 sea scallops , preferably in their shells

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

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Input: 2 tablespoons aged sherry vinegar


Input: 1 1/2 ripe avocados, cut into 1/3-inch dice

1$1/2 ripe avocados , cut into 1/3-inch dice

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

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Input: 10 pearl onions, peeled, trimmed and cut into 1/4-inch dice

10 pearl onions , peeled , trimmed and cut into 1/4-inch dice

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

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


Input: 1 cup white veal stock or chicken stock

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sun-dried tomatoes in oil, drained and cut into 1/4-inch dice

1 cup sun-dried tomatoes in oil , drained and cut into 1/4-inch dice

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

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


Input: 2 small ribs celery, cut into 1/4-inch dice

2 small ribs celery , cut into 1/4-inch dice

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

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Input: 2 leeks, tops and bottoms trimmed, cut into 1/4-inch dice

2 leeks , tops and bottoms trimmed , cut into 1/4-inch dice

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

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Input: 1 red bell pepper, seeds and veins removed, cut into 1/4-inch dice

1 red bell pepper , seeds and veins removed , cut into 1/4-inch dice

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

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


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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small zucchini


Input: 1 cup olive oil, plus more for brushing the scallops

1 cup olive oil , plus more for brushing the scallops

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

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Input: 1/2 cup heavy cream


Input: 1 head garlic, cloves separated and peeled

1 head garlic , cloves separated and peeled

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

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Input: 1/2 banana, sliced


Input: 1 tablespoon sugar


Input: Salt and freshly ground pepper to taste

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

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Input: 1 duck, about 3 1/4 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 large ripe avocado, peeled and pitted

1/2 large ripe avocado , peeled and pitted

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

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Input: 1 teaspoon fresh lime juice


Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 medium apple, diced

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


Input: 1 1/2 teaspoons unsalted butter


Input: 1 orange, juiced; peel removed in strips

1 orange , juiced; peel removed in strips

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

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Input: 1 cup milk


Input: 1/2 teaspoon ground cinnamon


Input: 2 large sweet potatoes, peeled and cut into 1-inch disks

2 large sweet potatoes , peeled and cut into 1-inch disks

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

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Input: 1 cup low-salt chicken broth


Input: 1 1/4 cups port


Input: 2 bunches scallions, green part trimmed to 2 inches

2 bunches scallions , green part trimmed to 2 inches

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

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Input: 8 large shiitake mushrooms, stemmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound water chestnuts, peeled if fresh; drained and dried, if canned

1 pound water chestnuts , peeled if fresh; drained and dried , if canned

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

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Input: 1 large daikon radish, peeled and cut into 1/2-inch-thick slices

1 large daikon radish , peeled and cut into 1/2-inch-thick slices

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

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Input: 5 teaspoons canola oil


Input: 5 1/4-inch rounds peeled fresh ginger


Input: Freshly ground pepper to taste

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


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

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

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Input: 2 fresh tomatillos, husked, rinsed and coarsely chopped

2 fresh tomatillos , husked , rinsed and coarsely chopped

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

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Input: 1/2 cup cilantro leaves


Input: 1 1/2 tablespoons arrowroot, dissolved in 1 tablespoon water

1$1/2 tablespoons arrowroot , dissolved in 1 tablespoon water

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

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Input: 1/2 teaspoon salt


Input: 2 tablespoons plus 1 teaspoon olive oil

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 1/2 10-ounce package frozen corn, defrosted

1/2 10-ounce package frozen corn , defrosted

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 1/4 cups cooked black beans


Input: 1/4 cup olive oil


Input: 4 6-ounce pieces of salmon fillet

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

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Input: 1/2 teaspoon salt


Input: 1 red bell pepper, diced small

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons olive oil


Input: 3 shallots, chopped


Input: 1 clove garlic, minced


Input: 1/2 Serrano chili, seeded and chopped

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

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Input: 1 1/4 cups low-salt chicken broth


Input: 1 clove garlic, chopped


Input: 6 Serrano chilies, seeded and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup stemmed parsley


Input: 1 tablespoon chopped Italian parsley


Input: 1 pound fish bones


Input: 1 1/3 cups white wine


Input: 8 cups water


Input: 6 tablespoons unsalted butter


Input: 1 1/2 cups Arborio rice


Input: 12 large radicchio leaves, coarsely chopped

12 large radicchio leaves , coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon brandy


Input: Salt and freshly ground pepper to taste

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

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Input: 1 pound shrimp, cooked, shelled and deveined; shells reserved

1 pound shrimp , cooked , shelled and deveined; shells reserved

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped, plus 1 small onion finely chopped

1 medium onion , chopped , plus 1 small onion finely chopped

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

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


Input: 1 tomato, quartered


Input: Pinch of salt


Input: 1 tablespoon olive oil


Input: 4 cups milk


Input: 3/4 cups granulated sugar


Input: 1 teaspoon pure vanilla extract or 1 vanilla bean

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 eggs, separated


Input: 3/4 water


Input: 1 medium-size onion, peeled and cut in half crosswise

1 medium-size onion , peeled and cut in half crosswise

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tespoon dried thyme


Input: 4 parsley sprigs


Input: 1 leg of lamb, 6 to 7 pounds, oven ready

1 leg of lamb , 6 to 7 pounds , oven ready

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

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


Input: 3 cloves garlic, cut into 12 slivers

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon oil


Input: 1 tablespoon rosemary


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 2 whole allspice


Input: 1 bay leaf


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon chopped garlic


Input: 24 pearl white onions, about 3/4 pound, peeled

24 pearl white onions , about 3/4 pound , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound small button mushrooms


Input: 5 cups dry red Burgundy wine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole cloves


Input: 5 tablespoons flour


Input: 4 pounds lean, boneless chuck or brisket, cut into 1 1/2-inch cubes

4 pounds lean , boneless chuck or brisket , cut into 1$1/2-inch cubes

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

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


Input: 1/2 pound salt pork, cut into 1/4-inch cubes, blanched in water

1/2 pound salt pork , cut into 1/4-inch cubes , blanched in water

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

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


Input: Salt to taste


Input: 1 1/2 cups milk


Input: 6 tablespoons butter


Input: 1/2 cup chicken stock


Input: 1/4 cup water


Input: 2 1/2 pounds russet potatoes


Input: 1 cup coarsely sliced onions


Input: 2 tablespoons butter


Input: 1 whole onion, peeled and cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon vegetable oil


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

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled


Input: 1 bay leaf


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

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: 4 tablespoons chopped parsley


Input: 1 chicken, 3 to 3 1/2 pounds, with giblets

1 chicken , 3 to 3$1/2 pounds , with giblets

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: 2 cups crushed imported tomatoes


Input: 1 clove garlic, peeled and left whole

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 parsley sprigs


Input: 4 tablespoons butter


Input: 1 cup finely chopped onions


Input: 1 tablespoon finely chopped garlic


Input: 1 carrot, scraped


Input: 1 onion, peeled and studded with 2 cloves

1 onion , peeled and studded with 2 cloves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 8 cups water


Input: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 1 pound dried white navy or kidney beans or peas or flageolets

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-NAME O I-COMMENT O 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 tablespoons melted butter, if desired

2 tablespoons melted butter , if desired

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: 2 tablespoons chopped parsley or chervil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup pearl onions


Input: 2 cups shelled fresh peas


Input: 1 red sweet pepper, cored and seeded and cut into 1/4-inch cubes

1 red sweet pepper , cored and seeded and cut into 1/4-inch cubes

B-QTY B-NAME I-NAME I-NAME O B-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: 1 cup finely shredded lettuce


Input: 2 tablespoons butter


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: 2 teaspoons olive oil


Input: 2 teaspoons garlic, chopped fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh thyme leaves, chopped, or 1 teaspoon dried

2 teaspoons fresh thyme leaves , chopped , or 1 teaspoon dried

B-QTY B-UNIT I-COMMENT B-NAME I-NAME O I-COMMENT O I-COMMENT I-COMMENT B-UNIT 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 teaspoons fresh rosemary leaves, chopped, or 1 teaspoon dried

2 teaspoons fresh rosemary leaves , chopped , or 1 teaspoon dried

B-QTY B-UNIT I-COMMENT B-NAME I-NAME O I-COMMENT O I-COMMENT I-COMMENT B-UNIT 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 teaspoon ground coriander


Input: 1 teaspoon ground cumin


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: 4 Cornish hens, about 3/4 pound each, split in half

4 Cornish hens , about 3/4 pound each , split in half

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

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

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


Input: 1 3-to-3 1/2-pound chicken, split and butterflied

1 3-to-3$1/2-pound chicken , split and butterflied

B-COMMENT I-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: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 2 tablespoons fresh or dried roesemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 2 limes


Input: 1/2 cup olive oil


Input: 6 cloves garlic, crushed


Input: 1 3-pound chicken


Input: 1/2 teaspoon finely grated ginger


Input: 2 teaspoons 5-spice powder


Input: 1/2 teaspoon salt


Input: 1 clove garlic, peeled and crushed

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 Sherry


Input: 1/4 cup peanut oil


Input: 1 tablespoon sesame oil


Input: 1/3 cup light soy sauce


Input: 1/4 cup vegetable oil


Input: 1 1/2 teaspoons garam masala or tandoori seasoning

1$1/2 teaspoons garam masala or tandoori seasoning

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 teaspoons minced ginger root


Input: 2 teaspoons minced garlic


Input: 1 tablespoon white vinegar


Input: 1 cup plain yogurt


Input: 1 tablespoon lemon juice


Input: 1 teaspoon salt


Input: 1 3-pound chicken, quartered and skinned

1 3-pound chicken , quartered and skinned

B-COMMENT I-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 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 small roasting potatoes, scrubbed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 small white onions, scrubbed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 carrots, peeled, cut in half lengthwise and then across

4 carrots , peeled , cut in half lengthwise and then across

B-QTY 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

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


Input: 2 teaspoons salt


Input: 1/2 cup extra-virgin olive oil


Input: 1 clove garlic, peeled and mashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs thyme


Input: 1 2 1/2-to-3-pound kosher chicken


Input: 1 tablespoon butter


Input: 1/4 cup white wine


Input: 1/4 cup chicken broth


Input: 2 tablespoons minced Italian parsley


Input: 2 sprigs fresh parsley


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil


Input: 1 poussin or small chicken (about 20 ounces)

1 poussin or small chicken ( about 20 ounces )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon salt


Input: 2 small white onions, halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs fresh tarragon, removing and reserving the leaves of 1 sprig

3 sprigs fresh tarragon , removing and reserving the leaves of 1 sprig

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

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 sprigs fresh thyme


Input: 1 head Boston lettuce, rinsed and torn

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds fresh green peas, shelled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 2 tablespoons unsalted butter, cut up

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 1 tablespoon extra-virgin olive oil


Input: 2 teaspoons chopped fresh thyme


Input: 6 firm medium-size tomatoes


Input: 2 cloves garlic, peeled


Input: 2 large sprigs fresh rosemary


Input: 2 tablespoons peanut or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 2 cloves garlic, peeled and crushed

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: Demi-Glace (see note)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 6 1/2-ounce container D'Artagnan Rich Duck and Veal Stock

1 6$1/2-ounce container D'Artagnan Rich Duck and Veal Stock

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

NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled and chopped coarsely

1 medium onion , peeled and chopped coarsely

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium carrot, trimmed, peeled and chopped coarsely

1 medium carrot , trimmed , peeled and chopped coarsely

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: 1 celery rib, trimmed and chopped coarsely

1 celery rib , trimmed and chopped coarsely

B-QTY B-NAME I-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 bottle pinot noir or other full-bodied red wine

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 pounds boned Icelandic lamb loins (about 3 ounces each) and tenderloins (1 to 2 ounces each); see note

3 pounds boned Icelandic lamb loins ( about 3 ounces each ) and tenderloins ( 1 to 2 ounces each ) ; see note

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

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

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

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


Input: 2 cups dry white wine


Input: 3 tablespoons garlic chives or other chives, cut into 2-inch segments

3 tablespoons garlic chives or other chives , cut into 2-inch segments

B-QTY B-UNIT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME 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: 2 teaspoons sweet flour, also known as glutinous rice flour

2 teaspoons sweet flour , also known as glutinous rice flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN 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: 2 thin slices fresh ginger


Input: 1 teaspoon chili paste with garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus 1 1/2 teaspoons peanut oil

1 tablespoon plus 1$1/2 teaspoons peanut oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 1 teaspoon rice wine vinegar


Input: 1/4 teaspoon salt


Input: 1 tablespoon dark soy sauce


Input: 1 egg white


Input: 1 tablespoon plus 1 teaspoon arrowroot

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound skinless, boneless chicken thighs, cut into 1/2-inch dice

1 pound skinless , boneless chicken thighs , cut into 1/2-inch dice

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME I-NAME 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: 3 tablespoons pear eau de vie

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf, lightly crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 2 cups water


Input: 1/2 teaspoon black peppercorns


Input: 1/2 teaspoon pink peppercorns


Input: 4 firm but ripe pears

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


Input: Juice of 3 lemons


Input: 1 tablespoon fresh tarragon leaves, plucked from the stems

1 tablespoon fresh tarragon leaves , plucked from the stems

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: 12 oranges


Input: 2 tablespoons fresh orange juice


Input: 2 tablespoons Sambuca or other anise liqueur

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons honey


Input: 2 tablespoons cilantro


Input: Lemon juice to taste


Input: 1 3 1/4-pound whole chicken, skinned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup lemon juice


Input: 1 2-inch piece peeled ginger, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, chopped


Input: 3 small fresh green chilies, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1/2 teaspoon chili powder, preferably coarsely ground

1/2 teaspoon chili powder , preferably coarsely ground

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: Lemon to garnish


Input: 1 small whole fish like bass or red snapper (about 1 1/2-2 pounds)

1 small whole fish like bass or red snapper ( about 1$1/2-2 pounds )

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

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

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


Input: 4 tablespoons 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: 1/2 teaspoon orange extract


Input: 1 teaspoon minced fresh rosemary leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large golden delicious apple, peeled, cored and diced fine

1 large golden delicious apple , peeled , cored and diced fine

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: 1/2 teaspoon baking powder


Input: 1 cup sifted all-purpose flour


Input: 4 large eggs at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup plus 1 tablespoon sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 tablespoons unsalted butter, melted and cooled

2$1/2 tablespoons unsalted butter , melted and cooled

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: Freshly ground black pepper


Input: 1 clove garlic, minced


Input: 1/2 small onion


Input: 4 medium poblano chilies


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 whole fish, Icelandic char, bass or snapper (about 1 1/2-2 pounds)

1 whole fish , Icelandic char , bass or snapper ( about 1$1/2-2 pounds )

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

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

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


Input: 1 bunch chives


Input: 1/2 cup peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound medium to large shrimp

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken stock, preferably homemade

1 cup chicken stock , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons pumate (sun-dried tomato puree)

2 tablespoons pumate ( sun-dried tomato puree )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large tomato, peeled, seeded and chopped (or canned, with 1/4 cup juice)

1 large tomato , peeled , seeded and chopped ( or canned , with 1/4 cup juice )

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

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


Input: 1 tablespoon chopped fresh tarragon, chervil or parsley

1 tablespoon chopped fresh tarragon , chervil or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons 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: 3 cups vanilla ice cream


Input: Pinch of ground anise


Input: 1/4 cup fresh mint leaves, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups orange juice, from about six oranges

2$1/2 cups orange juice , from about six oranges

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

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Input: 1 1/3 cups granulated sugar


Input: Grated zested of 1 lemon


Input: Grated zested of 1/2 orange


Input: 1 tablespoon grated fresh ginger


Input: 1 teaspoon ground cloves


Input: Pinch of cinnamon


Input: 1 tablespoon peeled almonds, coarsely chopped

1 tablespoon peeled almonds , coarsely chopped

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

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Input: 1 tablespoon pistachio nuts, coarsely chopped

1 tablespoon pistachio nuts , coarsely chopped

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

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Input: 1 tablespoon walnuts, coarsely chopped

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

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Input: 2 green apples, peeled and finely diced

2 green apples , peeled and finely diced

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

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Input: 1 vanilla bean


Input: 1 tablespoon unsalted butter


Input: 12 medium-size ripe tomatoes


Input: 2 tablespoons olive oil


Input: 1 tablespoon sugar


Input: Salt and freshly ground pepper to taste

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

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Input: 12 small tomatoes


Input: 2 ripe but firm pears, peeled and finely diced

2 ripe but firm pears , peeled and finely diced

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

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Input: 2 slices fresh pineapple, finely diced

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

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Input: 2 tablespoons sherry vinegar


Input: 4 tablespoons créme de cassis


Input: 1/4 cup red currants, fresh or frozen, or 2 tablespoons red currant jam

1/4 cup red currants , fresh or frozen , or 2 tablespoons red currant jam

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

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Input: 1 baguette or loaf country bread

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

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Input: 1 round Chaource or Chevrot (or any other goat cheese that has a rind but is still soft inside)

1 round Chaource or Chevrot ( or any other goat cheese that has a rind but is still soft inside )

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

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Input: 5 sprigs fresh thyme


Input: 3 cups peeled and thinly sliced shallots

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

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Input: 1 teaspoon salt


Input: 5 handfuls young lettuces (a mixture of peppercress, arugula, frisée, mizuna, red oak or any other kinds you like)

5 handfuls young lettuces ( a mixture of peppercress , arugula , frisée , mizuna , red oak or any other kinds you like )

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

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


Input: 2 tablespoons unsalted butter


Input: 1/4 cup fresh chervil and tarragon leaves

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

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Input: 2 shallots, peeled and sliced

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

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Input: 1/4 cup extra-virgin olive oil


Input: Coarse sea salt or kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: About 1/4 cup peanut oil


Input: 1/4 cup red-wine vinegar


Input: 1/4 cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them)

1/4 cup packed fresh herbs ( a mixture of basil , parsley , thyme , rosemary and oregano; it's not necessary to use all of them )

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

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


Input: 1/4 cup milk


Input: Coarse sea salt or kosher salt

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

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Input: 1 tablespoon butter


Input: 1/4 cup balsamic vinegar


Input: Freshly ground black pepper


Input: 2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

2 pounds Chilean sea bass , cut from the thickest part of the fillet , at room temperature

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

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Input: 5 ounces parsnips, peeled and cut into 1/4-inch dice (2 small)

5 ounces parsnips , peeled and cut into 1/4-inch dice ( 2 small )

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

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Input: 5 ounces white potatoes, peeled and cut into 1/4-inch dice (2 small)

5 ounces white potatoes , peeled and cut into 1/4-inch dice ( 2 small )

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

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Input: Coarse sea salt or kosher salt

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

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Input: 1/2 cup tart dried cherries


Input: 3/4 cup toasted and skinned hazelnuts, coarsely chopped

3/4 cup toasted and skinned hazelnuts , coarsely chopped

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 1/4 cup sliced chives (1-inch-long pieces)

1/4 cup sliced chives ( 1-inch-long pieces )

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

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Input: 1/3 cup extra-virgin olive oil, plus more for sprinkling on fish

1/3 cup extra-virgin olive oil , plus more for sprinkling on fish

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

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Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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

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Input: 1 1/4 cups wild rice, uncooked

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

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Input: 3 3/4 cups water


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

1$1/2 teaspoons salt , plus more to taste

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

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Input: 2 teaspoons olive oil


Input: 1/4 teaspoon freshly ground pepper


Input: 1 crown roast of lamb


Input: 2 cloves garlic, peeled and minced

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

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Input: 5 cups stemmed and sliced shiitake mushrooms

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

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Input: 5 cups stemmed and sliced domestic mushrooms

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

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Input: 1 teaspoon salt


Input: 1 tablespoon dried thyme


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon salt plus more to taste

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

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Input: 3 tablespoons minced parsley


Input: 1/2 cup red wine


Input: 4 shallots, peeled and minced

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

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Input: 3 cups water


Input: 2 tablespoons unsalted butter


Input: 1 ounce dried cepes


Input: 1 tablespoon olive oil


Input: 1/2 cup dried bread crumbs


Input: 1/2 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons pink, green and black peppercorns, cracked

2 teaspoons pink , green and black peppercorns , cracked

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

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Input: 1 teaspoon salt


Input: 1 crown roast of lamb


Input: Freshly ground pepper to taste

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


Input: 3 13 3/4-ounce cans small artichokes hearts, quartered

3 13$3/4-ounce cans small artichokes hearts , quartered

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

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Input: 2 teaspoons minced sage


Input: 2 tablespoons Parmesan cheese


Input: 2 tablespoons dried bread crumbs


Input: 2 cloves garlic, peeled and minced

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

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Input: 1/4 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons olive oil


Input: 1 crown roast of lamb


Input: 1 crown roast of lamb


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon salt


Input: 1/4 cup pitted and coarsely chopped oil-cured olives

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

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Input: 3/4 cup frozen baby peas, defrosted

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

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Input: 2 large carrots, peeled and cut in 1/4-inch pieces

2 large carrots , peeled and cut in 1/4-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 cup couscous, uncooked


Input: 1/2 teaspoon dried rosemary


Input: 1 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 2 anchovy fillets, chopped


Input: 1 tablespoon drained capers, chopped

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

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Input: 2 tablespoons bread crumbs


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: 1/2 teaspoon hot red pepper sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons olive oil


Input: 1 teaspoon salt, plus more to taste

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

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Input: 1 tablespoon chopped parsley


Input: 1 crown roast of lamb


Input: 2 medium celery roots, trimmed, peeled and cut into 3/4-inch cubes

2 medium celery roots , trimmed , peeled and cut into 3/4-inch cubes

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

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Input: 4 medium baking potatoes, peeled and cut into 3/4-inch cubes

4 medium baking potatoes , peeled and cut into 3/4-inch cubes

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

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Input: 8 medium carrots, trimmed, peeled and cut into 1/2-inch lengths

8 medium carrots , trimmed , peeled and cut into 1/2-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: 1 1/4 teaspoons salt


Input: 2 teaspoons black peppercorns, cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon celery seed


Input: 6 to 8 cutlet frills (optional)

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

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Input: 1 crown roast of lamb, prepared by butcher

1 crown roast of lamb , prepared by butcher

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

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Input: 2 tablespoons flying fish roe (tobiko), optional

2 tablespoons flying fish roe ( tobiko ) , optional

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: Toasted slices of baguette


Input: Scant teaspoon wasabi paste


Input: Salt and freshly ground white pepper

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

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Input: 2 teaspoons minced cilantro leaves


Input: 2 tablespoons minced chives


Input: Juice of 1/2 lemon


Input: 2 tablespoons soft unsalted butter


Input: 2 tablespoons grainy mustard


Input: 1 1/3 cups dry white wine


Input: 1 1/2 teaspoons cinnamon


Input: 1 pound bluefish fillets


Input: 1/3 cup white vinegar


Input: 1 teaspoon all-purpose flour


Input: 1/4 cup sugar


Input: 1 1/4 cups sour cream


Input: 1 teaspoon vanilla


Input: 1 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1 1/4 cups sugar


Input: 2 eggs


Input: 1 1/2 cups flour


Input: 1 1/2 teaspoons baking powder


Input: Salt and pepper to taste

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


Input: 1/2 cup butter at room temperature

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

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Input: 2 green peppers, seed and chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Italian-style canned tomatoes, drained, seeded and chopped

1 cup Italian-style canned tomatoes , drained , seeded and chopped

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

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Input: 1 or 2 cloves garlic, crushed

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

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Input: Additional oil for the baking sheet

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vegetable oil


Input: 3 medium onions, slivered

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


Input: 2 medium onions


Input: 3 tablespoons vegetable oil


Input: Salt and pepper to taste

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


Input: 1 teaspoon lemon juice


Input: 2 teaspoons white wine vinegar


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: 6 large potatoes, washed but not peeled

6 large potatoes , washed but not peeled

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

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Input: 1 tablespoon olive oil


Input: 4 ounces fresh spinach


Input: 1 small tart apple


Input: Salt to taste


Input: Freshly ground black pepper


Input: 1/2 teaspoon oregano


Input: 2 cups canned, no-salt-added tomatoes

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

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Input: 1/2 cup bulgur (cracked wheat)

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup dry sherry


Input: 6 large Italian, Greek or French olives

6 large Italian , Greek or French olives

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

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Input: 1 large clove garlic


Input: 8 mushrooms


Input: 4 ounces extra-lean ground beef


Input: 4 ounces ground turkey breast


Input: 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 to 2 1/4 cups)

12 ounces whole onion or 11 ounces chopped , ready-cut onion ( 2 to 2$1/4 cups )

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


Input: 1 teaspoon olive oil


Input: 1/2 cup coconut cream, fresh or canned (see note)

1/2 cup coconut cream , fresh or canned ( see note )

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

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Input: 1/2 teaspoon fine sea salt


Input: 1 cup glutinous (sweet) rice, preferably long-grain

1 cup glutinous ( sweet ) rice , preferably long-grain

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

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Input: 1 1/4 cups sugar


Input: 2 cinnamon sticks


Input: 2 1/2 cups dry red wine


Input: 2 8-ounce containers mascarpone


Input: 1 cup grated Parmigiano-Reggiano cheese (more for serving)

1 cup grated Parmigiano-Reggiano cheese ( more for serving )

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Input: 1 cup grated aged provolone


Input: 2 28-ounce cans whole peeled San Marzano tomatoes, plus an extra can in case more sauce is needed

2 28-ounce cans whole peeled San Marzano tomatoes , plus an extra can in case more sauce is needed

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Input: 1/4 cup olive oil


Input: 1/4 cup grape seed oil


Input: 1 pound pitted prunes (about 40)

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Input: 2/3 cup chopped flat-leaf parsley


Input: 4 tablespoons coarsely chopped basil or parsley

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Input: 3/4 pound spaghetti


Input: Salt to taste


Input: 2 teaspoons green peppercorns


Input: 2 tablespoons olive oil


Input: 3 pounds pork braciola cutlets (sliced from the shoulder and pounded into six 6-by-8-inch pieces about 1/4 inch thick)

3 pounds pork braciola cutlets ( sliced from the shoulder and pounded into six 6-by-8-inch pieces about 1/4 inch thick )

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Input: Salt and white pepper to taste

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Input: 2 tablespoons minced garlic, plus 8 to 10 large whole cloves

2 tablespoons minced garlic , plus 8 to 10 large whole cloves

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Input: 2 teaspoons finely chopped garlic


Input: 2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried

2 teaspoons finely chopped fresh rosemary , or 1 teaspoon dried

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Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons finely chopped shallots


Input: 4 small, ripe plum tomatoes

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Input: 2 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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Input: 1 tablespoon butter


Input: 3/4 cup heavy cream


Input: 1/2 cup ground skinned and roasted hazelnuts

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Input: 1 1/4 pounds sea scallops


Input: 3 small zucchini, about 1/2 pound

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Input: 3 tablespoons amaretto liquor or Champagne

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Input: 1 pint heavy cream


Input: Vanilla bean (or extract) to taste

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Input: 3 tablespoons sugar


Input: 1 quart Ciao Bella hazelnut biscotti gelato

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Input: 5 brandied Italian sour cherries (amarena), drained

5 brandied Italian sour cherries ( amarena ) , drained

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Input: 1/2 cup chopped semiweet chocolate or chocolate chips

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Input: 3 tablespoons whipped cream


Input: 18 tablespoons sweet Marsala


Input: 6 amaretto cookies, crushed


Input: 6 tablespoons sugar


Input: 6 eggs


Input: 2 crushed amaretto cookies


Input: 1 Whipped cream (see recipe)

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Input: Seasonal berries


Input: 1 Zabaglione (see recipe) OR

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Input: 3 brandied Italian sour cherries (amarena), drained and halved

3 brandied Italian sour cherries ( amarena ) , drained and halved

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Input: 1 1/2 teaspoons toasted slivered almonds

1$1/2 teaspoons toasted slivered almonds


Input: 1/2 cup vegetable oil


Input: 1 pound Callebaut dark Belgian chocolate or other good chocolate

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Input: 1/2 gallon good chocolate ice cream

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Input: 4 cups heavy cream


Input: 1 vanilla bean, split lengthwise

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Input: 6 skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about 1/2 inch thick

6 skinless redfish , pompano or tilefish fillets , or other firm-fleshed fish , each 8 to 10 ounces and about 1/2 inch thick

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Input: 1/2 gallon good vanilla ice cream

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Input: 8 tablespoons light-brown sugar


Input: 3/4 cup, plus 2 tablespoons, granulated sugar

3/4 cup , plus 2 tablespoons , granulated sugar

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Input: 8 large egg yolks


Input: Pinch of salt


Input: 1/2 teaspoon dried oregano leaves


Input: 1 1/2 cups unsalted butter, melted

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Input: 1/2 teaspoon thyme leaves


Input: 1 teaspoon cayenne pepper


Input: 1 teaspoon garlic powder


Input: 1 teaspoon onion powder


Input: 1 tablespoon paprika


Input: 2 1/2 teaspoons salt