Input: 1 tablespoon sugar


Input: 2 teaspoons water


Input: 1/4 teaspoon kosher salt


Input: 2 to 3 tablespoons cold water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup apricot jam or preserves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 1/2 cups sturdy red wine, like Cotes de Provence

5$1/2 cups sturdy red wine , like Cotes de Provence

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra-virgin olive oil


Input: 1 teaspoon whole black peppercorns


Input: 3 whole cloves


Input: 1 tablespoon tomato paste


Input: 2 tablespoons unsalted butter


Input: 1 pound fresh wild cepe mushrooms or cultivated mushrooms, trimmed

1 pound fresh wild cepe mushrooms or cultivated mushrooms , trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper to taste

B-NAME I-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: Grated zest and juice of 1 orange

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh rabbit (about 2 1/2 pounds), cut into 7 to 8 serving pieces (or substitute chicken)

1 fresh rabbit ( about 2$1/2 pounds ) , cut into 7 to 8 serving pieces ( or substitute chicken )

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

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

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


Input: 1/2 cup cold unsalted butter


Input: 1 cup all-purpose flour, plus more for rolling

1 cup all-purpose flour , plus more for rolling

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 imported bay leaf


Input: Chopped fresh parsley


Input: Several branches of fresh thyme or 1 teaspoon dried

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon superfine flour, like Wondra

1 tablespoon superfine flour , like Wondra

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bottle dry white wine


Input: 2 medium onions, peeled and finely chopped

2 medium onions , peeled and finely chopped

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: 3 tablespoons peanut oil


Input: 1 tablespoon unsalted butter


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Dijon mustard


Input: 1/4 cup marc de Provence or Cognac

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh thyme or 1 teaspoonteaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 imported bay leaves


Input: 2 cloves garlic, peeled


Input: 1 sprig fresh parsley


Input: 1 rib celery, thickly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium onions, peeled and coarsely chopped

3 medium onions , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 carrots, peeled and cut into rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 heads endive, leaves separated, washed and dried

6 heads endive , leaves separated , washed and dried

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: 1/2 cup walnuts, toasted and coarsely chopped

1/2 cup walnuts , toasted and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce Roquefort, crumbled


Input: 4 1/2 pounds stewing beef, preferably a combination of beef round and beef chuck, cut into very large pieces, about 4 ounces each

4$1/2 pounds stewing beef , preferably a combination of beef round and beef chuck , cut into very large pieces , about 4 ounces each

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


Input: Freshly ground pepper to taste


Input: 1/4 cup walnut oil


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

1/2 teaspoon 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 scallion, white part only

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium ripe tomato


Input: 2 tablespoons nuoc mam


Input: 2 teaspoons sugar


Input: 2 stalks lemon grass


Input: 1 tablespoon sugar


Input: 1 tablespoon nuoc mam


Input: 1 tablespoon finely minced garlic


Input: 5 tablespoons peanut oil


Input: 1 dozen prawn crackers (kroepoek)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups peanut or corn oil for deep frying

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 scallions, green and white parts, finely sliced (about 1/4 cup)

3 scallions , green and white parts , finely sliced ( about 1/4 cup )

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

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

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


Input: 2 tablespoons sherry vinegar


Input: 2 small shallots, peeled and minced

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 tablespoons chopped green coriander


Input: 1/4 cup peanut or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground black pepper


Input: 1 pound halibut steak, about 1 inch thick

1 pound halibut steak , about 1 inch thick

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


Input: 1 teaspoon sesame oil


Input: 1 tablespoon honey


Input: 1 tablespoon thick soy sauce


Input: 1 tablespoon nuoc mam


Input: 1/4 teaspoon ground black pepper


Input: 1 tablespoon sugar


Input: 2 tablespoons peanut oil


Input: 1/2 cup chicken broth


Input: 2 stalks lemon grass


Input: 3 chicken legs (including thighs)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons unsalted peanuts, finely chopped

3 tablespoons unsalted peanuts , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound lean pork, slightly frozen (for easier slicing)

1/2 pound lean pork , slightly frozen ( for easier slicing )

B-QTY B-UNIT B-COMMENT 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 NoCAP

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


Input: 1 head Boston lettuce, leaves separated

1 head Boston lettuce , leaves separated

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 package banh trang rice papers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cucumber, unpeeled, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch mint, thick stems removed

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 bunch coriander, thick stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unsalted peanuts, finely chopped

1/2 cup unsalted peanuts , finely chopped

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 water


Input: 2 tiny hot green or red chili peppers

B-QTY B-COMMENT I-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 tablespoons tuong


Input: 1/2 teaspoon ground black pepper


Input: 2 to 3 tablespoons peanut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced garlic


Input: 1 teaspoon sugar


Input: 2 ounces pork fat


Input: 1 pound lean pork


Input: 1 cup nuoc cham


Input: 1 bunch mint


Input: 1 bunch coriander


Input: 1 medium carrot, coarsely grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cucumber, unpeeled, sliced very thin

1 cucumber , unpeeled , sliced very thin

B-QTY B-NAME B-COMMENT I-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 head Boston lettuce, washed and separated into leaves

1 head Boston lettuce , washed and separated into leaves

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 cups peanut or corn oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 package banh trang rice papers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cornstarch if necessary


Input: 1/2 teaspoon ground black pepper


Input: 3/4 cup chopped onion


Input: 2 teaspoons finely minced garlic


Input: 1 pound lean pork, ground

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarsely grated carrot, if desired

1 cup coarsely grated carrot , if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound cooked crabmeat


Input: 4 tablespoons sugar


Input: 2 lemons


Input: 1 tablespoon finely minced garlic


Input: Water to taste


Input: 3 tiny hot green or red chili peppers, thinly sliced

3 tiny hot green or red chili peppers , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dried shrimp, 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: 10 tree ear or black fungus mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick (approximately 2 ounces) bean thread or cellophane noodles

1 stick ( approximately 2 ounces ) bean thread or cellophane noodles

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

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


Input: 1/2 tiny hot red or green chili pepper, sliced thinly

1/2 tiny hot red or green chili pepper , sliced thinly

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons nuoc mam


Input: 1/4 cup nuoc mam (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 lemon, cut in 8 wedges

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: 1 2-inch piece fresh ginger


Input: 3 shallots


Input: 2 star anise


Input: 1 stick cinnamon


Input: 1/4 cup chopped fresh coriander


Input: 1/4 cup chopped green scallion tops

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion


Input: 4 ounces bean sprouts


Input: 1/2 pound beef shoulder roast or round, in 1 piece

1/2 pound beef shoulder roast or round , in 1 piece

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound rice stick noodles, banh pho (see note)

1/2 pound rice stick noodles , banh pho ( see note )

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

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

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


Input: 1 pound beef chuck, in 1 piece

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds oxtail, chopped into 2-inch pieces, or 2 pounds of beef bones

1$1/2 pounds oxtail , chopped into 2-inch pieces , or 2 pounds of beef bones

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O B-UNIT O B-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: 3/4 cup medium-dry white wine such as Riesling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded

2$1/2 pounds cabbage , trimmed of tough outer leaves and core and coarsely shredded

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O 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: 9 cups water


Input: 1 bay leaf


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups boiling chicken stock


Input: 2 ounces slab bacon, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sliced onion


Input: 2 cloves garlic, mashed


Input: 1/2 cup chopped onion


Input: 1 clove garlic, minced


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: 8 eggs, well beaten


Input: 1/2 cup grated Italian Fontina cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra-virgin olive oil


Input: white wine vinegar (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons olive oil


Input: 1/4 pound diced Italian hot sausage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra-virgin olive oil


Input: 2 tablespoons drained capers


Input: 1 head cauliflower, trimmed and cut into flowerets

1 head cauliflower , trimmed and cut into flowerets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 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 bunch broccoli


Input: 1/4 cup lemon juice


Input: 1 tablespoon balsamic vinegar


Input: 1/3 cup chopped parsley


Input: 4 anchovy fillets, drained and chopped

B-QTY B-NAME B-UNIT 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, chopped


Input: 3 tablespoons chopped scallions


Input: 1/2 cup Cognac (one may substitute a favorite liquor or Madeira wine)

1/2 cup Cognac ( one may substitute a favorite liquor or Madeira wine )

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

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

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


Input: 1/3 cup granulated sugar


Input: 4 egg yolks


Input: 1/4 cup dry white wine


Input: Freshly ground pepper to taste

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


Input: 2 ripe pears, peeled and chopped into 1 inch pieces

2 ripe pears , peeled and chopped into 1 inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound wheat noodles


Input: Salt to taste if desired

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


Input: Strip of lemon rind


Input: 1 bay leaf


Input: 2 sprigs fresh thyme or 1/4 teaspoon dried thyme

B-QTY B-UNIT B-COMMENT B-NAME 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: 2 sprigs parsley


Input: 3 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: 6 leaves fresh basil


Input: 2 cups veal stock


Input: 1 pound peeled, seeded tomatoes, diced

1 pound peeled , seeded tomatoes , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup white wine


Input: 1/2 cup flour


Input: 2 ribs celery, minced


Input: 1/3 cup olive oil


Input: 8 medium-size pieces of veal shank

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Input: 1 tablespoon butter


Input: 1 cup chopped canned imported tomatoes or fresh ripe tomatoes in season

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Input: 2 leeks, minced (just the white parts)

2 leeks , minced ( just the white parts )

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Input: 2 carrots, minced


Input: 2 medium onions, minced

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


Input: 4 tablespooons unsalted butter


Input: White pepper to taste


Input: 1/2 cup heavy cream


Input: White pepper to taste


Input: 1 large shallot, minced

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


Input: Tomato-cream reduction (see recipe)

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Input: 1 cup dry white wine


Input: 1 1/2 teaspoons minced fresh tarragon or 1 tablespoon dried

1$1/2 teaspoons minced fresh tarragon or 1 tablespoon dried

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Input: 2 tablespoons minced shallots


Input: 1 1/2 teaspoons paprika


Input: 1 tablespoon tomato paste


Input: 4 tablespoons Cognac


Input: 3 tablespoons unsalted butter


Input: 2 1 1/2-pound lobsters


Input: 3 tablespoons sweet butter


Input: 5 canned Italian tomatoes, chopped

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Input: 1 tablespoon fresh rosemary, minced well

1 tablespoon fresh rosemary , minced well

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Input: 2/3 cup dry white wine


Input: Salt and pepper to taste


Input: 1/3 cup white wine vinegar


Input: 1 4-pound chicken cut into serving pieces

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Input: 10 whole cloves garlic, with skins

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Input: 3 tablespoons clarified butter


Input: 4 cloves garlic, minced


Input: 1/2 cup cream


Input: 1 medium onion pierced with a clove

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Input: 1 bay leaf


Input: 1 rib celery, cut in half

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Input: White pepper to taste


Input: 1 tablespoon unsalted butter


Input: 2 cucumbers, peeled, seeded and sliced into 1/4-inch pieces

2 cucumbers , peeled , seeded and sliced into 1/4-inch pieces

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Input: 8 fillets of gray sole


Input: 10 black peppercorns


Input: 1 sprig fresh thyme


Input: 2 sprigs parsley


Input: Salt to taste if desired

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


Input: 3 sticks unsalted butter


Input: 2 tablespoons minced shallots


Input: 1/3 teaspoon white pepper


Input: 1/2 cup heavy cream


Input: 4 tablespoons white wine vinegar


Input: 3 tablespoons dry white wine


Input: 1 teaspoon salt


Input: 1 lemon, quartered


Input: 3/4 pound sea scallops


Input: Salt to taste if desired

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


Input: 1 1/2 cups chopped fresh watercress (including stems)

1$1/2 cups chopped fresh watercress ( including stems )

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Input: 2 smoked trout, skinned and filleted into 4 pieces

2 smoked trout , skinned and filleted into 4 pieces

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Input: 1 cup sour cream


Input: 1/2 teaspoon vanilla extract


Input: 9 tablespoons sugar


Input: 1 cup red Bordeaux wine


Input: 2 tablespoons fresh lemon juice


Input: 3 cups fresh Bing cherries, rinsed, stemmed, pitted

3 cups fresh Bing cherries , rinsed , stemmed , pitted

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Input: 1/2 cup whole blanched almonds, finely ground in food processor or blender

1/2 cup whole blanched almonds , finely ground in food processor or blender

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Input: 1/4 teaspoon almond extract


Input: 2 teaspoons vanilla extract


Input: 2 tablespoons Cognac or kirsch


Input: 1 cup whole milk


Input: 3 tablespoons butter


Input: 1/2 cup all-purpose flour


Input: 3/4 cup sugar


Input: 1 egg yolk


Input: 1 large egg


Input: 1/4 teaspoon grated lemon peel


Input: 8 tablespoons (1 stick) unsalted butter

8 tablespoons ( 1 stick ) unsalted butter

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Input: 1 tablespoon water


Input: 1/4 teaspoon salt


Input: 1 tablespoon sugar


Input: 2 tablespoons finely chopped green onions

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Input: 2 tablespoons finely chopped fresh parsley

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Input: 1 cup all-purpose flour


Input: 1/4 teaspoon white pepper


Input: 1/4 cup olive oil


Input: 1/2 teaspoon salt


Input: 1 teaspoon Dijon mustard


Input: 2 pounds small russet potatoes


Input: 1/4 cup dry white wine


Input: 1 tablespoon white-wine vinegar


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon finely chopped fresh basil or tarragon

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Input: 3 tablespoons finely chopped fresh parsley

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Input: 1/2 teaspoon salt


Input: 1 tablespoon red-wine vinegar


Input: 1 cup vegetable oil


Input: 1 1/2 tablespoons finely chopped shallots

1$1/2 tablespoons finely chopped shallots


Input: 2 large eggs


Input: 1 tablespoon Dijon mustard


Input: 1 pound asparagus


Input: 2 tablespoons olive oil


Input: 1 tablespoon coarsely chopped fresh parsley

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Input: 2 tablespoons butter


Input: 1/4 teaspoon pepper


Input: 2 lemons


Input: 6 cloves garlic, peeled


Input: 1/2 teaspoon salt


Input: 1/4 cup creme de cassis


Input: 1 tablespoon balsamic vinegar


Input: 1 3-pound chicken


Input: 2 pounds Bing cherries, pitted (about 5 cups)

2 pounds Bing cherries , pitted ( about 5 cups )

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: 3/4 cup kirsch


Input: Large pinch freshly ground black pepper

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Input: 1 1/4 cups sugar


Input: 1 2/3 cups all-purpose flour


Input: 2 cups walnut pieces, toasted

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Input: 1 1/4 cups sugar


Input: 1 cup cream


Input: 3/4 cup milk


Input: 3/4 cup corn syrup


Input: 4 tablespoons (1/2 stick) unsalted butter

4 tablespoons ( 1/2 stick ) unsalted butter

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Input: 1/2 pound unsweetened chocolate, chopped

1/2 pound unsweetened chocolate , chopped

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Input: 1 tablespoon vanilla


Input: 1/2 pound (2 sticks) unsalted butter, melted and cooled

1/2 pound ( 2 sticks ) unsalted butter , melted and cooled

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Input: 8 ounces unsweetened chocolate, melted and cooled

8 ounces unsweetened chocolate , melted and cooled

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Input: 1/8 teaspoon salt


Input: 1 1/2 teaspoons vanilla extract


Input: 1/2 teaspoon finely ground espresso coffee beans

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Input: 1 cup sugar-cane liquor (see note)

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Input: 1/2 cup creamy peanut butter


Input: 1/2 teaspoon vanilla extract


Input: 3 1/4 cups sugar


Input: 5 eggs


Input: Fudge sauce (see recipe)

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Input: Cherry sauce (see recipe)

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Input: Brownies (see recipe)

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Input: Vanilla ice cream


Input: 1/2 teaspoon vanilla extract


Input: 2 tablespoons confectioners' sugar


Input: 2 cups heavy cream


Input: 2 12-ounce cans evaporated milk

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


Input: 1 14-ounce can condensed milk

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


Input: 1 cup raw peanuts


Input: 4 piloncillo cones (Mexican brown sugar), about 2 pounds total (see note)

4 piloncillo cones ( Mexican brown sugar ) , about 2 pounds total ( see note )

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Input: 1 cup sesame seeds


Input: 3/4 cup creamy peanut butter


Input: 1/3 cup sugar


Input: 3 cups skim milk


Input: 1 1/2 cups heavy cream, whipped to soft peaks

1$1/2 cups heavy cream , whipped to soft peaks

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Input: 1/2 cup chopped salted peanuts


Input: 3 square chocolate-coated wafers, cut into quarters

3 square chocolate-coated wafers , cut into quarters

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Input: 1 cup coarsely chopped salted peanuts

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Input: 1 Tahitian vanilla bean, split and pulp scraped

1 Tahitian vanilla bean , split and pulp scraped

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Input: 1 tablespoon corn syrup


Input: 4 large egg yolks


Input: 1/3 cup sugar


Input: 1 1/2 cups milk


Input: 2 tablespoons corn syrup


Input: 1 1/2 teaspoons vanilla


Input: 1/2 cup sugar


Input: 2 tablespoons butter


Input: 1/4 cup heavy cream


Input: 1/4 cup milk


Input: 1/4 teaspoon fleur de sel or coarse sea salt

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Input: 1 1/2 cups evaporated milk


Input: 1/3 cup water


Input: 1 1/4 cups sugar


Input: pumpkin (eight cups pulp)

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Input: 2 cups milk and freshly grated nutmeg to taste

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Input: 5 eggs, lightly beaten


Input: 1 cup cooked pumpkin


Input: 1 teaspoon ground cinnamon


Input: 1/2 teaspoon salt


Input: 1 teaspoon white pepper


Input: 5 pounds cheese


Input: 1 onion, minced


Input: 1 stalk celery, chopped


Input: 6 tablespoons butter


Input: 2 teaspoons salt


Input: Salt to taste if desired

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


Input: 1 tablespoon butter


Input: Juice of 1/2 lemon


Input: 1/4 teaspoon ground cumin


Input: 2 tablespoons finely chopped parsley Freshly ground pepper to taste

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Input: 3/4 pound tender, unblemished fresh green beans

3/4 pound tender , unblemished fresh green beans

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Input: 2 tablespoons finely chopped parsley


Input: Juice of 1/2 lemon


Input: 2 grapefruit


Input: 2 tablespoons olive oil


Input: Maitre d'hotel butter (see recipe)

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Input: 1 teaspoon ground coriander


Input: 1/2 cup fresh grapefruit juice


Input: Salt to taste if desired Freshly ground pepper to taste

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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: 1/4 cup butter cut into small cubes

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Input: 2 skinless, boneless fillets of fish such as cod, red snapper or tilefish, about 2 1/4 pounds total weight

2 skinless , boneless fillets of fish such as cod , red snapper or tilefish , about 2$1/4 pounds total weight

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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: 1/4 pint heavy cream


Input: 3/4 cup dry white wine


Input: 1/2 cup red currant jelly


Input: 1/4 cup Calvados or cognac


Input: 2 oranges


Input: 6 large apples (preferably Rome beauty)

6 large apples ( preferably Rome beauty )

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Input: Juice 1 lemon


Input: 4 tablespoons butter


Input: 1/2 cup sugar


Input: 1/4 cup Calvados or cognac


Input: 1/2 cup heavy cream


Input: Coarse salt and freshly ground pepper

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

1 3-pound chicken , cut in serving pieces

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Input: 1 teaspoon safflower or peanut oil

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Input: 1 1/2 tablespoons butter


Input: 1 tablespoon chopped parsley


Input: 3 medium-sized cooking apples


Input: Freshly ground black pepper


Input: 2 medium-sized apples, skins on

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

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Input: 2-3 tablespoons butter


Input: 1 pound thick-cut Canadian bacon


Input: 1 large white onion, cut in rings

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Input: 6 ounces butter


Input: 6 ounces lard


Input: 1/4 cup confectioners' sugar


Input: 1/4 cup plus 1 tablespoon dark rum (preferably Demerara rum, 151 proof)

1/4 cup plus 1 tablespoon dark rum ( preferably Demerara rum , 151 proof )

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Input: 1/3 cup heavy cream


Input: 2 eggs


Input: 24 1/4-inch thick slices French bread (baguettes)

24$1/4-inch thick slices French bread ( baguettes )

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

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Input: 2 tablespoons sugar


Input: 1/4 teaspoon ground cinnamon


Input: 1/2 cup dry white wine


Input: 2 cups granulated sugar


Input: 2 pounds purple plums


Input: 2 tablespoons finely chopped parsley


Input: 3/4 cup sour cream


Input: 1 small cabbage, about 1 1/2 pounds

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

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Input: 1 cup finely chopped onions


Input: 1 cup dry white wine


Input: 3 tablespoons paprika


Input: Freshly ground pepper to taste

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


Input: 1/4 pound smoked lean bacon in one piece

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Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 5 egg yolks


Input: 2 rectangles of phyllo-strudel pastry, widely available in fine food specialty shops

2 rectangles of phyllo-strudel pastry , widely available in fine food specialty shops

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Input: 4 tablespoons melted butter


Input: Butter to grease baking sheet

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


Input: 6 large whole chicken breasts with wing bones attached, about 3/4 pound each, halved

6 large whole chicken breasts with wing bones attached , about 3/4 pound each , halved

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Input: 9 tablespoons finely chopped onion


Input: 2 tablespoons finely chopped parsley


Input: 1/4 pound smoked lean bacon in one piece

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

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Input: Salt to taste if desired

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


Input: 3 large potatoes, about 1 pound

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Input: Freshly ground pepper to taste

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


Input: 1 cup heavy cream


Input: 2 tablespoons cider vinegar


Input: 1/4 cup water


Input: 2 tablespoons caraway seeds


Input: 2 ounces ham, cut into thin slices

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Input: 4 tablespoons honey


Input: 1 cup heavy cream


Input: 1/2 teaspoon almond extract


Input: 1 3-ounce Toblerone bittersweet chocolate bar, finely chopped

1 3-ounce Toblerone bittersweet chocolate bar , finely chopped

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

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Input: 1 1/2 teaspoons confectioner's sugar


Input: 16 thin slices white bread, crusts removed

16 thin slices white bread , crusts removed

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

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Input: 1 clove garlic, crushed


Input: 1 piece ginger, minced


Input: 2 teaspoons brown sugar


Input: 1/2 cup soy sauce


Input: 6 4-ounce pieces of steak

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


Input: 2 teaspoons garlic powder


Input: 1 teaspoon ground turmeric


Input: 6 4-ounce pieces of steak

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


Input: 3 large beets, about 3/4 pound, trimmed top and bottom

3 large beets , about 3/4 pound , trimmed top and bottom

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

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Input: Salt to taste if desired

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


Input: 1 tablespoon chopped fresh parsley


Input: 6 tablespoons dark rum


Input: 8 ripe but firm pears, preferably Bosc, peeled, cored and coarsely chopped

8 ripe but firm pears , preferably Bosc , peeled , cored and coarsely chopped

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

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Input: 1/3 cup sugar (approximately)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon vanilla extract


Input: 12 thin slices firm-textured white bread

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons clarified unsalted butter


Input: 5 cups well-seasoned ratatouille, homemade or store-bought

5 cups well-seasoned ratatouille , homemade or store-bought

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

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Input: 1/2 cup extra-virgin olive oil


Input: 3 eggs, separated


Input: 3/4 pound plain chocolate loaf cake, chilled

3/4 pound plain chocolate loaf cake , chilled

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

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Input: 3 3-ounce Toblerone milk chocolate bars, broken up

3 3-ounce Toblerone milk chocolate bars , broken up

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

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Input: 1 3/4 cups beef broth


Input: Whipped cream, creme fraiche or custard sauce

Whipped cream , creme fraiche or custard sauce

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

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Input: Whipped cream, creme fraiche or custard sauce

Whipped cream , creme fraiche or custard sauce

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

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Input: 1 cup golden raisins


Input: 2 tablespoons soft unsalted butter


Input: 1 tablespoon finely chopped dill


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: 3 tablespoons white vinegar


Input: 2 tablespoons heavy cream


Input: 1/2 cup sour cream


Input: 2 slices lean bacon


Input: 4 cucumbers, about 2 pounds

B-QTY B-NAME O B-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: Salt to taste if desired

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


Input: 1/2 cup dry white wine


Input: Pinch of cayenne pepper


Input: Pinch of cinnamon


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon ground allspice


Input: 1/8 teaspoon ground cloves


Input: 1/2 pound chicken livers


Input: 1 tablespoon butter


Input: 1/2 cup coarsely chopped shallots


Input: 1/2 cup shelled toasted pistachios


Input: 1/2 bay leaf, crumbled


Input: 1/4 teaspoon dried thyme


Input: 3/4 pound lean veal, cut into 1-inch cubes

3/4 pound lean veal , cut into 1-inch cubes

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

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Input: 1/2 pound cooked ham in one slab

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

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Input: 1 pound lean pork, cut into 1-inch cubes

1 pound lean pork , cut into 1-inch cubes

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

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Input: Freshly grated Parmesan cheese


Input: Course salt and freshly ground pepper to taste

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

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Input: 4 ripe tomatoes, chopped

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


Input: 1 clove garlic, minced


Input: A large bunch of basil leaves, torn into small pieces

A large bunch of basil leaves , torn into small pieces

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

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Input: 1/2 teaspoon hot pepper flakes


Input: Small bunch basil leaves, left whole

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

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Input: 1 pound penne


Input: 3 tablespoons olive oil


Input: 1 pound fava beans, shelled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 small, long, yellow zucchini squash, sliced

4 small , long , yellow zucchini squash , sliced

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

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Input: small zucchini, sliced


Input: 1 clove garlic, minced


Input: 1 red pepper


Input: 2 tablespoons olive oil


Input: Course salt and freshly ground pepper to taste

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

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Input: 3 to 4 tablespoons sesame paste (tahini)

3 to 4 tablespoons sesame paste ( tahini )

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

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Input: 1 clove garlic, minced


Input: 2 tablespoons sesame oil


Input: 2 tablespoons peanut or safflower oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons toasted sesame seeds


Input: 1 pound string beans


Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: 1 cup basil leaves


Input: Juice of 1 lime (or to taste)

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

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Input: 1/4 cup extra-virgin olive oil, basil-flavored if available

1/4 cup extra-virgin olive oil , basil-flavored if available

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound cherry tomatoes


Input: Sprigs of cilantro to garnish

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


Input: 1 lime, quartered


Input: 4 ears of corn


Input: 2 cups cooked black beans (or 1 16-ounce can, drained)

2 cups cooked black beans ( or 1 16-ounce can , drained )

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


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

1 clove garlic , minced ( green part removed )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ripe avocados, peeled, pitted and sliced

2 ripe avocados , peeled , pitted and sliced

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

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Input: Few drops of Tabasco sauce (as needed)

Few drops of Tabasco sauce ( as needed )

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

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Input: 3 tablespoons vegetable or light olive oil

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

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Input: 2 red bell peppers, seeded and chopped

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

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Input: 3 ears of corn


Input: 3 scallions, sliced


Input: 1/4 cup cilantro leaves


Input: Juice of 1 lime


Input: 1 jalapeno chili, seeded and minced

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: Coarse sea salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound jumbo shrimp, peeled and deveined

1 pound jumbo shrimp , peeled and deveined

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

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Input: Coarse sea salt and freshly ground pepper to taste

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

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Input: 3 ears of corn


Input: 2 pounds fava beans, shelled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1/4 cup, packed, light-brown sugar

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

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Input: 1/2 cup sifted confectioners' sugar


Input: 1 tablespoon cold water


Input: 6 egg yolks


Input: 1 juice orange, unpeeled, cut in 12 chunks

1 juice orange , unpeeled , cut in 12 chunks

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

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Input: 2 tablespoons fruity extra virgin olive oil

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

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Input: 4 cups pitted fresh cherries (about 2 pounds cherries)

4 cups pitted fresh cherries ( about 2 pounds cherries )

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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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup muscat de Beaumes-de-Venise


Input: 6 links sweet Italian sausage, each cut in 3 pieces

6 links sweet Italian sausage , each cut in 3 pieces

B-QTY O B-NAME I-NAME I-NAME O B-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 1/2 medium-size onions, cut into 18 wedges

1$1/2 medium-size onions , cut into 18 wedges

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

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Input: 18 bay leaves


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: Pinch of cayenne pepper


Input: 1 medium onion, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large potatoes, peeled and finely diced

2 large potatoes , peeled and finely diced

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

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Input: 2 tablespoons unsalted butter


Input: 1 1/2 cups fresh corn kernels (from about 3 ears)

1$1/2 cups fresh corn kernels ( from about 3 ears )

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-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 teaspoon olive oil


Input: 2 cloves garlic


Input: 8 ounces whole red bell pepper or 7 ounces chopped, ready-cut pepper (1 1/2 cups)

8 ounces whole red bell pepper or 7 ounces chopped , ready-cut pepper ( 1$1/2 cups )

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


Input: 1 teaspoon cumin


Input: 1/4 teaspoon hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 15-ounce can of no-salt-added black beans

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces swordfish or tuna


Input: 8 ounces fresh eggless linguine or fettuccine

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

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Input: 1 10-ounce package frozen peas

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


Input: 6 tablespoons orange juice


Input: 2 tablespoons balsamic vinegar


Input: 1 tablespoon olive paste or 5 Italian, Greek or French black olives

1 tablespoon olive paste or 5 Italian , Greek or French black olives

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

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


Input: 1/8 teaspoon salt


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: 1 cup long-grain rice


Input: Salt


Input: 1/4 cup extra-virgin olive oil, or more to taste

1/4 cup extra-virgin olive oil , or more to taste

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-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 small red onion, finely chopped

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

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Input: 1 clove garlic, minced (optional)

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped fresh mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cornstarch


Input: 2 cooked 1-pound lobsters


Input: 6 cups light cream


Input: Freshly ground black pepper


Input: 1/4 cup dry white wine


Input: 1 cup packed, flaked cooked fresh tuna

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups cold water


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


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

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

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

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

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


Input: 1/4 teaspoon dried hot red pepper flakes

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup raw rice


Input: 1 bay leaf


Input: 1/4 cup finely chopped onion


Input: 2 tablespoons butter


Input: 1 sweet pepper, preferably red

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 1/4 cup finely chopped shallots


Input: 3/4 cup dry white wine


Input: 1/2 cup heavy cream


Input: 1 small fennel bulb, about 1/4 pound

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon Gorgonzola dolce


Input: 2 tablespoons pine nuts


Input: 1/2 ripe pear


Input: 24 large shrimp in the shell, about 1 1/2 pounds

24 large shrimp in the shell , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons butter


Input: 2 teaspoons white-wine vinegar


Input: 2 teaspoons olive oil


Input: 1/4 teaspoon sugar


Input: 1 bunch arugula


Input: 1/4 teaspoon hot-pepper flakes


Input: 1/8 teaspoon salt


Input: Lemon to yield 2 tablespoons juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic


Input: 1 10-ounce package frozen baby lima beans

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces tuna


Input: 3 tablespoons salted shrimp (sold in jars at Korean stores)

3 tablespoons salted shrimp ( sold in jars at Korean stores )

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

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

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


Input: 1/2 cup minced scallions, green part only

1/2 cup minced scallions , green part only

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 tablespoon peeled and minced or grated ginger

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 2 tablespoons peeled and minced garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons fish sauce


Input: 5 tablespoons coarse salt


Input: 1 cup peeled and julienne daikon radish

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

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Input: 1 tablespoon or more of ground red Korean chilies

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Input: 2 tablespoons peeled and minced or grated ginger

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Input: 1 head Napa cabbage, about 2 pounds

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Input: 2 tablespoons soy sauce


Input: 1 tablespoon sugar


Input: 3 fresh chilies, minced

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Input: 6 cloves garlic, peeled and minced

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Input: 8 scallions, cut into 1 1/2-inch lengths and slivered

8 scallions , cut into 1$1/2-inch lengths and slivered

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Input: 1 head bok choy, cut into 1 1/2-inch lengths and slivered

1 head bok choy , cut into 1$1/2-inch lengths and slivered

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Input: 1 1/2 tablespoons toasted sesame seeds


Input: 2 heads Napa cabbage, cut into quarters

2 heads Napa cabbage , cut into quarters

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Input: 1 cup coarse salt


Input: 1/2 teaspoon cayenne


Input: 1/4 cup sesame oil


Input: 1/2 cup sugar


Input: 6 apples


Input: 1 10-inch circle of short-crust pastry, unbaked

1 10-inch circle of short-crust pastry , unbaked

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Input: 3 pounds pickling cucumbers, well scrubbed

3 pounds pickling cucumbers , well scrubbed

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Input: 2 tablespoons coarse salt


Input: 2 cups peeled and julienne daikon radish

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Input: 1 1/2 tablespoons or more of ground red Korean chilies

1$1/2 tablespoons or more of ground red Korean chilies

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Input: 3 large cloves garlic, peeled and smashed

3 large cloves garlic , peeled and smashed

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Input: 2 tablespoons peeled and minced or grated ginger

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Input: 6 scallions, thinly sliced


Input: 3 tablespoons unsalted butter


Input: 1/3 to 1/2 cup freshly grated Parmesan cheese

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Input: 1 cup dry Italian white wine

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Input: 4 to 6 cups hot chicken stock, preferably homemade

4 to 6 cups hot chicken stock , preferably homemade

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Input: 2 tablespoons butter


Input: 3 hard-cooked eggs, peeled and chopped

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Input: Coarse salt and freshly ground pepper to taste

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Input: Pinch of saffron dissolved in 1/4 cup warm water

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Input: 4 carrots, sliced


Input: 10 cippollini onions, peeled (or one medium onion sliced)

10 cippollini onions , peeled ( or one medium onion sliced )

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Input: 1/2 teaspoon ground coriander


Input: 2 teaspoons fresh rosemary leaves (or 1 teaspoon dried)

2 teaspoons fresh rosemary leaves ( or 1 teaspoon dried )

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Input: 1 cup dry white wine


Input: 1 cup canned Italian plum tomatoes, chopped

1 cup canned Italian plum tomatoes , chopped

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Input: 2 cups strong veal or chicken stock, preferably home made

2 cups strong veal or chicken stock , preferably home made

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Input: Coarse salt and freshly ground pepper to taste

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Input: 2 shallots, chopped


Input: 4 tablespoons unsalted butter


Input: 1 1/2 cups Italian Arborio rice


Input: 2 tablespoons orange peel, cut in julienne

2 tablespoons orange peel , cut in julienne

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Input: 2 cloves garlic, minced


Input: 4 veal shanks


Input: Flour for dredging


Input: 2 tablespoons olive oil


Input: 1/2 cup finely chopped parsley


Input: 1 lemon, ends trimmed, cut into thin round slices, seeds removed

1 lemon , ends trimmed , cut into thin round slices , seeds removed

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Input: 1 to 2 tablespoons curry powder (see note)

1 to 2 tablespoons curry powder ( see note )

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Input: 1 cup long-grain raw rice


Input: Salt to taste, if desired

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Input: 1 pound smoked haddock


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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Input: 1 cup finely chopped onion


Input: 1/4 cup heavy cream


Input: 1 cup milk


Input: 1 bay leaf


Input: 2 tablespoons butter


Input: 1 tablespoon curry powder


Input: Freshly grated Italian Parmesan cheese

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


Input: 2 onions, about 1/2 pound

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Input: 8 hard-cooked eggs


Input: 4 tablespoons toasted pine nuts


Input: 4 tablespoons finely chopped chutney


Input: 10 tablespoons curry paste


Input: 12 hard-cooked eggs, peeled

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Input: 1 tablespoon extra-virgin olive oil


Input: 1/4 cup finely chopped onion


Input: 4 cloves garlic, minced


Input: 1 1/2 cups Italian arborio rice


Input: Finely grated zest of 1 lemon

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Input: 1/2 cup dry white wine


Input: 2 tablespoons minced fresh herbs: chervil, parsley, tarragon

2 tablespoons minced fresh herbs: chervil , parsley , tarragon

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Input: Salt and freshly ground black pepper

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Input: Salt and ground black pepper


Input: 5 cups (approximately), chicken stock

5 cups ( approximately ) , chicken stock

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Input: 3 scallions, finely minced


Input: 1/2 tablespoon minced fresh chervil


Input: 1/2 tablespoon finely chopped flat-leaf parsley

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Input: 1 tablespoon extra-virgin olive oil


Input: 3 large cloves garlic, finely minced

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Input: 1 pound small new potatoes, scrubbed and quartered

1 pound small new potatoes , scrubbed and quartered

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Input: 12 ounces fresh linguine


Input: 2 ounces fresh, soft goat cheese, crumbled

2 ounces fresh , soft goat cheese , crumbled

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Input: 3 tablespoons olive oil


Input: 2 cloves garlic, peeled but left whole

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Input: Salt and freshly ground black pepper

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Input: 1 tablespoon minced fresh tarragon leaves

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Input: 1/3 cup heavy cream


Input: 1/2 tablespoon butter


Input: 4 cloves garlic, finely minced

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Input: Salt


Input: 3 very thin slices white bread

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Input: 1 tablespoon Dijon-style mustard


Input: 1 tablespoon balsamic vinegar


Input: 1 teaspoon finely minced garlic


Input: Salt to taste if desired

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Input: Freshly ground pepper to taste

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Input: 1 tablespoon cold water


Input: 2/3 cup olive oil


Input: 1/2 pound arugula leaves


Input: 3/4 cup coarsely chopped red onion

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Input: 2 hard-cooked eggs


Input: Garlic croutons (see recipe) coarsely chopped

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Input: 1/2 pound freshly made or dried linguine

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Input: Salt to taste if desired

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Input: Freshly ground pepper to taste

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Input: 18 whole basil leaves, rinsed and patted dry

18 whole basil leaves , rinsed and patted dry

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Input: 1/4 cup olive oil


Input: 2 tablespoons finely minced garlic


Input: 1/8 teaspoon hot red pepper flakes

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Input: 1/2 pound small zucchini


Input: 4 red ripe tomatoes, about 3/4 pound, peeled

4 red ripe tomatoes , about 3/4 pound , peeled

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Input: 18 cherrystone clams


Input: Bread sticks


Input: Oil for deep frying


Input: 5 whole scallions


Input: Salt and pepper as desired

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Input: Fresh, clean, dry curly parsley

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Input: 3 cloves garlic, peeled and cut in half

3 cloves garlic , peeled and cut in half

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Input: About 20 large sprigs fresh parsley, preferably Italian

About 20 large sprigs fresh parsley , preferably Italian

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Input: 1/4 cup olive oil


Input: 8 thigh pieces (second joints) of chicken, skinned

8 thigh pieces ( second joints ) of chicken , skinned

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Input: 1 1/2 cups fresh parsley leaves and small stems

1$1/2 cups fresh parsley leaves and small stems

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Input: 1/2 teaspoon red pepper flakes


Input: 3 cloves garlic, peeled


Input: 1/2 can (1 ounce) anchovy fillets, with oil

1/2 can ( 1 ounce ) anchovy fillets , with oil

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Input: 2 teaspoons butter


Input: 1 1/2 tablespoons flour


Input: 1 cup heavy cream, or as desired

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Input: Additional salt and white pepper as desired

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Input: 1/2 cup olive oil


Input: 1 1/2 teaspoons salt, or as desired

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Input: 2 cups chicken stock


Input: 4 tablespoons butter at room temperature

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Input: 2 bunches approximately, fresh, clean parsley (preferably Italian)

2 bunches approximately , fresh , clean parsley ( preferably Italian )

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Input: Freshly ground black pepper as desired

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Input: 3 or 4 Cornish game hens, or 2 small, whole broiling chickens

3 or 4 Cornish game hens , or 2 small , whole broiling chickens

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Input: 1/2 cup chopped grated Parmesan cheese, or as desired

1/2 cup chopped grated Parmesan cheese , or as desired

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Input: 1 clove garlic, minced


Input: 1 cup chopped fresh parsley, preferably Italian

1 cup chopped fresh parsley , preferably Italian

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Input: 1/2 to 3/4 pound spaghettini or vermicelli

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Input: 1 cup (2 sticks) butter

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Input: Salt and freshly ground black pepper

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Input: 1/3 cup olive oil


Input: 2 teaspoons minced fresh tarragon leaves

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Input: 1/2 teaspoon lemon juice


Input: 1 teaspoon Dijon mustard


Input: 1 teaspoon grated lemon rind


Input: 1/2 teaspoon lemon juice


Input: Salt and freshly ground pepper to taste

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Input: 3 tablespoons olive oil


Input: 1 teaspoon minced fresh chive


Input: Tarragon dressing (recipe follows)

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Input: 3 tablespoons tarragon vinegar


Input: 2 teaspoons Dijon mustard


Input: 4 artichokes cooked according to basic recipe and at room temperature

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Input: 4 eggs


Input: 4 large artichokes or 6 to 8 medium to small artichokes, cooked as in basic recipe and at room temperature

4 large artichokes or 6 to 8 medium to small artichokes , cooked as in basic recipe and at room temperature

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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 flour


Input: 1 1/2 cups milk


Input: Pinch of nutmeg


Input: 1/4 cup sweet vermouth


Input: 3 tablespoons tomato paste


Input: 1/4 cup grated Parmesan cheese


Input: 3 tablespoons butter


Input: Salt and freshly ground black pepper to taste

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Input: 1/2 teaspoon ground cumin


Input: 1 teaspoon oregano


Input: 1 tablespoon minced fresh dill


Input: 1 1/2 pounds ground beef, lamb or veal

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Input: 3 tablespoons pine nuts


Input: 1 large clove garlic, minced

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Input: 1 cup finely chopped onion


Input: 3 tablespoons olive oil


Input: Artichokes


Input: Lemon


Input: 1 lemon, halved, for sprinkling (optional)

1 lemon , halved , for sprinkling ( optional )

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Input: 2 tablespoons lime juice


Input: 1 tablespoon balsamic vinegar


Input: 1 1/2 ounces citron vodka


Input: 2 basil leaves, fried in oil and sprinkled with salt, for garnish

2 basil leaves , fried in oil and sprinkled with salt , for garnish

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Input: 3/4 pound cod fillet, cut into 2 pieces

3/4 pound cod fillet , cut into 2 pieces

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Input: Sea salt


Input: 1 tablespoon peanut oil


Input: Extra virgin olive oil, for sprinkling

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

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Input: 1/4 teaspoon grains of paradise, coarsely ground in a mortar and pestle

1/4 teaspoon grains of paradise , coarsely ground in a mortar and pestle

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Input: 1 cup tomato juice


Input: 1/2 teaspoon coarsely ground grains of paradise, more for garnish

1/2 teaspoon coarsely ground grains of paradise , more for garnish

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Input: 1/4 teaspoon kosher salt, or to taste

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Input: 1 tablespoon chopped fresh ginger


Input: 2 teaspoons grains of paradise, slightly crushed

2 teaspoons grains of paradise , slightly crushed

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Input: 2 tablespoons fine balsamic vinegar, or to taste

2 tablespoons fine balsamic vinegar , or to taste

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Input: 6 ounces cold saga blue cheese

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

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Input: 3/4 cup sugar


Input: 3/4 cup dry white wine


Input: 1/4 cup rosemary leaves


Input: 1/2 cup shelled pistachios, chopped

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Input: 2 tablespoons unsalted butter, melted and cooled, plus more for greasing the bowl and baking sheets

2 tablespoons unsalted butter , melted and cooled , plus more for greasing the bowl and baking sheets

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Input: 2 teaspoons kosher salt


Input: 1 teaspoon ground cardamom


Input: 1/2 teaspoon ground mace


Input: 1/2 cup honey, plus more for serving

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Input: 1 1/2 teaspoons vanilla extract


Input: 2 3/4 cups all-purpose flour


Input: 1 tablespoon baking powder


Input: 2 teaspoons kosher salt


Input: 3/4 cup whole milk


Input: 2 cups fresh cranberries


Input: 1 package active dry yeast


Input: 1 1/2 cups warm water


Input: 4 1/2 to 5 cups all-purpose flour

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Input: 3/4 cup unsalted butter, softened, plus more for greasing muffin tins

3/4 cup unsalted butter , softened , plus more for greasing muffin tins

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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Input: 2 eggs


Input: 1 1/2 teaspoons grated orange zest


Input: 1 1/2 cups plus 2 tablespoons sugar

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Input: 1 3/4 cups toasted pecans


Input: 8 ounces sour cream


Input: 1 teaspoon kosher salt


Input: 1/2 teaspoon ground cinnamon


Input: 1 teaspoon baking soda


Input: 2 teaspoons baking powder


Input: 2 1/2 cups all-purpose flour


Input: 1 medium-size ripe banana, peeled and coarsely mashed

1 medium-size ripe banana , peeled and coarsely mashed

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Input: 1 cup sugar


Input: 3 eggs


Input: 1 teaspoon vanilla extract


Input: 1 cup old-fashioned oats


Input: 1/4 cup brown sugar


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 cup all-purpose flour, plus more for coating the pan

1/4 cup all-purpose flour , plus more for coating the pan

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Input: 1 cup chunky peanut butter


Input: 1/2 cup unsalted butter, at room temperature

1/2 cup unsalted butter , at room temperature

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Input: 1/4 teaspoon kosher salt


Input: 1 1/2 cups dried cranberries Confectioners' sugar, for garnish

1$1/2 cups dried cranberries Confectioners' sugar , for garnish

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Input: 1/4 cup cold unsalted butter, cut into small pieces, plus more for greasing the pan

1/4 cup cold unsalted butter , cut into small pieces , plus more for greasing the pan

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Input: 5 to 7 cups all-purpose flour

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