Input: 1 pound papaya, peeled, seeded and cut into 2-inch pieces

1 pound papaya , peeled , seeded and cut into 2-inch pieces

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Input: 2 large eggs


Input: 2 cups very fine, fresh white bread crumbs (from 5 slices of bread)

2 cups very fine , fresh white bread crumbs ( from 5 slices of bread )

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

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Input: 1/4 pound unsalted butter


Input: 3 large eggs


Input: 1/3 cup heavy cream


Input: 1 teaspoon Triple Sec


Input: 1/2 pound semisweet chocolate


Input: 1/2 teaspoon baking soda


Input: 1/2 cup slivered almonds


Input: Zest of 1/2 medium orange


Input: 1/2 cup light brown sugar


Input: Nonstick vegetable spray


Input: 3 pounds swordfish steak, cut into 8 pieces about 1 inch thick

3 pounds swordfish steak , cut into 8 pieces about 1 inch thick

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

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Input: 2 tablespoons olive oil


Input: 1 tablespoon fresh lemon juice


Input: Kosher salt and freshly ground black pepper, to taste

Kosher salt and freshly ground black pepper , to taste

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

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Input: 1 cup fresh basil leaves (loosely packed), cut across into thin strips

1 cup fresh basil leaves ( loosely packed ) , cut across into thin strips

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 I-COMMENT I-COMMENT

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Input: 4 large tomatoes, cored and coarsely chopped (about 4 cups)

4 large tomatoes , cored and coarsely chopped ( about 4 cups )

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

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Input: 1 leek (4 ounces), trimmed, rinsed and diced

1 leek ( 4 ounces ) , trimmed , rinsed and diced

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

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Input: 4 cups water


Input: 2 pounds veal bones, split and cut into 2-inch pieces

2 pounds veal bones , split and cut into 2-inch pieces

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 medium-size carrot (about 3 ounces), peeled and diced

1 medium-size carrot ( about 3 ounces ) , peeled and diced

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

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Input: 1 rib celery (about 2 ounces), peeled and diced

1 rib celery ( about 2 ounces ) , peeled and diced

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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Input: 1 tablespoon vegetable oil, optional

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Input: 3 1/2 cups rich meat broth (see recipe)

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

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Input: 2 1/2 pounds beef chuck steak, cut into 1/4-inch cubes

2$1/2 pounds beef chuck steak , cut into 1/4-inch cubes

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

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Input: 2 cloves garlic, smashed, peeled and chopped

2 cloves garlic , smashed , peeled and chopped

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

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Input: 1 pound potatoes, peeled and cut into 1/4-inch cubes

1 pound potatoes , peeled and cut into 1/4-inch cubes

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

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Input: 1/4 teaspoon caraway seeds


Input: 1/2 cup tomato puree


Input: 1 teaspoon kosher salt, optional

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Input: 1 large tomato, cored and halved

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Input: 1 large onion, halved

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


Input: 1 medium-size red bell pepper, cored, seeded and cut into 1/4-inch dice (about 1 cup)

1 medium-size red bell pepper , cored , seeded and cut into 1/4-inch dice ( about 1 cup )

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

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Input: 2 tablespoons medium (sweet-hot) paprika, or mild with 1/4 teaspoon cayenne pepper added

2 tablespoons medium ( sweet-hot ) paprika , or mild with 1/4 teaspoon cayenne pepper added

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

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Input: 1 medium-size onion, peeled and coarsely chopped (about 1 cup)

1 medium-size onion , peeled and coarsely chopped ( about 1 cup )

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

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Input: 1 tablespoon vegetable oil


Input: 18 large shrimp, peeled and deveined

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Input: 1/4 cup chopped fresh parsley


Input: Kosher salt and freshly ground black pepper, to taste

Kosher salt and freshly ground black pepper , to taste

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Input: 20 small mussels (or 12 large), scrubbed and debearded

20 small mussels ( or 12 large ) , scrubbed and debearded

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

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Input: 12 chicken thighs, about 3 1/2 pounds, skinned and any fat removed

12 chicken thighs , about 3$1/2 pounds , skinned and any fat removed

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

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Input: 12 littleneck clams, scrubbed

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


Input: 5 ounces frozen peas, defrosted under warm running water (about 2/3 cup)

5 ounces frozen peas , defrosted under warm running water ( about 2/3 cup )

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

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Input: 4 ounces pimentos, rinsed under cold water and cut into thin strips

4 ounces pimentos , rinsed under cold water and cut into thin strips

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

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Input: 5 ounces chorizo, cut across into 1/8-inch slices

5 ounces chorizo , cut across into 1/8-inch slices

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Input: 1/2 teaspoon dried thyme


Input: 2 1/2 cups homemade chicken broth or unsalted canned broth

2$1/2 cups homemade chicken broth or unsalted canned broth

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Input: 1 teaspoon saffron threads


Input: 1 tablespoon paprika


Input: 2 bay leaves


Input: 1 tablespoon extra-virgin olive oil


Input: 2 cups white rice


Input: 3 medium-size tomatoes, cored and diced (about 3 cups)

3 medium-size tomatoes , cored and diced ( about 3 cups )

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

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Input: 24 cloves garlic, smashed and peeled

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

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Input: 4 tablespoons finely chopped Italian parsley

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

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Input: 2 medium-size onions, peeled and diced (about 1 1/2 cups)

2 medium-size onions , peeled and diced ( about 1$1/2 cups )

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

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Input: 2 hard-cooked eggs, boiled for 10 minutes

2 hard-cooked eggs , boiled for 10 minutes

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

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Input: 4 tablespoons olive oil


Input: 1/2 cup coarsely chopped fresh basil leaves or Italian parsley

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Input: 1 pound fresh spinach


Input: 2 tablespoons red-wine vinegar


Input: 1 ablespoon Dijon-style mustard


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 cup olive or corn oil

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

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Input: 2 ripe tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes

2 ripe tomatoes , about 3/4 pound , peeled and cut into 1/2-inch cubes

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Input: 1 tablespoon finely chopped garlic


Input: Pinch of cayenne pepper


Input: 4 tablespoons finely chopped shallots or scallions

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

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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 cup dry white wine


Input: 4 cups water


Input: 2 zucchini, about 3/4 pound, cut into 1/2-inch chunks

2 zucchini , about 3/4 pound , cut into 1/2-inch chunks

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

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Input: 1/2 pound imported farfalle pasta (bow ties)

1/2 pound imported farfalle pasta ( bow ties )

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

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Input: 1 egg yolk


Input: 1 tablespoon Dijon-style mustard


Input: 2 tablespoons red or white wine vinegar

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

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Input: 3 pounds mussels, well scrubbed and with beards and barnacles removed

3 pounds mussels , well scrubbed and with beards and barnacles removed

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

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Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Few shakes of salt


Input: 1 teaspoon no-salt-added chicken stock


Input: 1 tablespoon balsamic vinegar


Input: 2 tablespoons chopped, dried tomatoes (not in oil)

2 tablespoons chopped , dried tomatoes ( not in oil )

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: 8 ounces green beans


Input: 1 small red onion to yield 2 tablespoon minced

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

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Input: 1 medium clove garlic


Input: 2 fresh sprigs marjoram to yield 2 teaspoons chopped

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Input: 2 teaspoons olive oil


Input: 2 slices crusty Italian or French bread

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Input: Freshly ground pepper


Input: 3 tablespoons currants


Input: 1 tablespoon no-salt-added chicken stock (optional)

1 tablespoon no-salt-added chicken stock ( optional )

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

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Input: 8 ounces fresh fusilli or other small pasta

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

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Input: 1/8 teaspoon salt


Input: 1 tablespoon lemon juice


Input: 2 tablespoons pine nuts


Input: 2 stalks celery, with leaves

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Input: 1 small onion, quartered

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Input: 2 tablespoons sliced pitted calamata olives

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

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Input: 6 tablespoons orange juice


Input: 1 tablespoon olive oil


Input: 2 pounds fennel


Input: 3 tablespoons extra-virgin olive oil


Input: 1 1/2 tablespoons good-quality red wine vinegar

1$1/2 tablespoons good-quality red wine vinegar

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 teaspoon whole black peppercorns


Input: 1 cup white vinegar


Input: 1 pound cleaned fresh or frozen raw octopus

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

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Input: 1 bunch arugula, rinsed and dried

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

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Input: 1 tablespoon flat-leaf parsley, leaves only, coarsely chopped

1 tablespoon flat-leaf parsley , leaves only , coarsely chopped

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

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Input: 1 1/2 pounds cleaned squid, cut in rings

1$1/2 pounds cleaned squid , cut in rings

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Input: Salt to taste


Input: 14 to 16 ounces cooked, cooled octopus (recipe follows)

14 to 16 ounces cooked , cooled octopus ( recipe follows )

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

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Input: 1 small red onion, sliced thin

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

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Input: 1/2 cup chopped celery


Input: 1 tablespoon drained capers


Input: Corn oil or canola oil for deep frying

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

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Input: 2 tablespoons plain yogurt


Input: 1 jalapeno pepper, seeded and minced fine

1 jalapeno pepper , seeded and minced fine

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Input: 2 teaspoons ground cumin


Input: 2 teaspoons paprika


Input: 2 cups flour


Input: 1/2 teaspoon cayenne pepper,  to taste

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

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Input: 5 tablespoons mayonnaise


Input: 3/4 cup heavy cream


Input: 1/4 teaspoon freshly grated nutmeg


Input: Coarse salt and freshly ground pepper

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Input: 1 clove garlic, minced


Input: 2 tablespoons butter


Input: 1 pound cabbage, coarsely chopped against the grain

1 pound cabbage , coarsely chopped against the grain

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons butter


Input: 1/4 pint chicken stock


Input: 1 pound tomatoes, peeled, seeded and chopped (or canned)

1 pound tomatoes , peeled , seeded and chopped ( or canned )

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Input: 1 teaspoon tomato paste


Input: 3 tablespoons capers


Input: Coarse salt and freshly ground pepper to taste

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Input: 1 small head cabbage


Input: 2 tablespoons peanut oil


Input: 2 cloves garlic, chopped


Input: 6 scallions, chopped (including green part)

6 scallions , chopped ( including green part )

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Input: 2 tablespoons fresh ginger root, chopped

2 tablespoons fresh ginger root , chopped

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Input: Coarse salt and freshly ground pepper to taste

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Input: 5 tablespoons olive oil


Input: 6 anchovies, diced


Input: 1/4 pound black olives, pitted and chopped

1/4 pound black olives , pitted and chopped

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Input: 2 eggs


Input: 1/4 pint light cream


Input: 1/4 teaspoon thyme


Input: 1/4 teaspoon freshly grated nutmeg


Input: 2 tablespoons butter


Input: 2 pounds onions, chopped


Input: 1 large head green cabbage, outside leaves only

1 large head green cabbage , outside leaves only

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Input: 1/2 teaspoon thyme


Input: 4 tablespoons chopped parsley


Input: 1 cup chicken broth


Input: 1 bay leaf


Input: 1 tomato, peeled, seeded and cubed

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Input: 2 tablespoons red-wine vinegar


Input: 2 teaspoons chopped garlic


Input: 1/4 cup chopped onion


Input: 3 tablespoons butter


Input: 1 tablespoon olive oil


Input: 2 boneless, skinless chicken breasts, split to make 4 pieces (1 pound)

2 boneless , skinless chicken breasts , split to make 4 pieces ( 1 pound )

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Input: 1 tablespoon flour


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 pound eggplant, diced (5 cups)

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Input: 6 cups canned chicken broth


Input: 1 cup heavy cream


Input: 1 tablespoon curry powder


Input: 3 carrots, scraped and sliced (2 cups)

3 carrots , scraped and sliced ( 2 cups )

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Input: 2 cucumbers, peeled, cored and sliced

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Input: 2 zucchini, cut into half-rounds (2 cups)

2 zucchini , cut into half-rounds ( 2 cups )

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Input: 2 onions, chopped (2 cups)

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Input: 1 tablespoon chopped garlic


Input: White pepper to taste


Input: 1/4 teaspoon cumin


Input: 2 tablespoons butter


Input: 1/3 cup coarsely chopped parsley


Input: 1/2 cup milk


Input: 2 tablespoons butter


Input: Salt to taste if desired

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


Input: 3 1/2 cups peeled, diced potatoes

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Input: 3 cups scraped, sliced carrots

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Input: 1 whole onion, peeled

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


Input: 1/2 cup water


Input: 1 tablespoon vegetable oil


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 tablespoon chopped fresh garlic


Input: 1 tablespoon dried rosemary


Input: 6 pounds boneless loin of pork from tenderloin end, oven-ready

6 pounds boneless loin of pork from tenderloin end , oven-ready

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

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Input: Freshly ground pepper to taste

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


Input: 1 cup chopped parsley


Input: 1/4 cup red-wine vinegar


Input: 1 clove garlic, chopped (2 teaspoons)

1 clove garlic , chopped ( 2 teaspoons )

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Input: 1 tablespoon Dijon-style mustard


Input: 4 frankfurters, sliced on a diagonal (2 cups)

4 frankfurters , sliced on a diagonal ( 2 cups )

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

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Input: 1 cup chopped onion


Input: 1 tablespoon plus 1 cup corn oil

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Input: Salt to taste if desired

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Input: 4 carrots, scraped and diced (1 1/4 cups)

4 carrots , scraped and diced ( 1$1/4 cups )

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

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Input: 1 rib celery, diced ( 1/2 cup)

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Input: 1 bay leaf


Input: Freshly ground pepper to taste

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


Input: 1 bay leaf


Input: 8 cups water


Input: 1 pound dried lentils


Input: 1 clove garlic, chopped ( 1/2 teaspoon)

1 clove garlic , chopped ( 1/2 teaspoon )

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Input: 1/2 teaspoon curry powder


Input: 1/2 teaspoon coriander


Input: 1/8 teaspoon nutmeg


Input: Salt to taste if desired

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


Input: 1 egg


Input: 1 tablespoon butter


Input: 1 rib celery, diced ( 3/4 cup)

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Input: 1 onion chopped (1 cup)

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Input: 3/4 cup milk


Input: 2 pounds raw ground turkey


Input: 1/2 cup chopped parsley


Input: 4 slices white bread


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 cups broccoli stems, peeled

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Input: 4 potatoes, peeled and diced (3 cups)

4 potatoes , peeled and diced ( 3 cups )

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Input: 5 carrots, scraped and diced (2 1/2 cups)

5 carrots , scraped and diced ( 2$1/2 cups )

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

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Input: 6 ribs celery, diced (3 cups)

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Input: 2 large onions, chopped (2 cups)

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Input: 4 tablespoons chopped parsley


Input: 20 cups water


Input: 3 pounds veal neck bones


Input: 2 pounds boneless chuck, cut into small cubes

2 pounds boneless chuck , cut into small cubes

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Input: 2 cups canned whole tomatoes


Input: 1 slice white bread


Input: 1 pound kielbasa


Input: 1 tablespoon tomato paste


Input: 1 bay leaf


Input: 1/2 teaspoon dry thyme


Input: 1 cup crushed tomatoes


Input: 1 clove garlic, chopped (2 teaspoons)

1 clove garlic , chopped ( 2 teaspoons )

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Input: 1 1/4 cups chopped onion


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 I-COMMENT

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Input: 1 1/2 pounds breast of lamb, cut into 2-by-1-inch cubes

1$1/2 pounds breast of lamb , cut into 2-by-1-inch cubes

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Input: 10 cups water


Input: 1 tablespoon corn oil


Input: 2 smoked pork hocks, about 1 pound

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Input: 1 medium-size onion, peeled and left whole

1 medium-size onion , peeled and left whole

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Input: 1 pound dried lima beans


Input: 1 to 2 tablespoons oyster sauce

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Input: 2 teaspoons fish sauce (nam pla)

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Input: Coriander sprigs and strips of red chili for garnish (optional)

Coriander sprigs and strips of red chili for garnish ( optional )

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Input: dried Chinese mushrooms


Input: 1 pound beef fillet


Input: 1 clove garlic


Input: Piece of Siamese ginger (1 inch)

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Input: 1 tablespoon palm sugar


Input: 1 tablespoon soy sauce


Input: 1 medium-size onion, chopped

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Input: 2 to 4 fresh red chilies (prik khee nu)

2 to 4 fresh red chilies ( prik khee nu )

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Input: 2 tablespoons vegetable oil


Input: 3/4 cup beef stock


Input: 2 cups warm water


Input: 3 sprigs coriander, chopped


Input: 2 cups frozen, unsweetened grated coconut (see note)

2 cups frozen , unsweetened grated coconut ( see note )

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Input: 4 tablespoons lime juice


Input: 5 kaffir lime leaves, finely shredded

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Input: 4 tablespoons fish sauce (nam pla)

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Input: 5 red chilies, seeded and finely minced (prik khee nu)

5 red chilies , seeded and finely minced ( prik khee nu )

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Input: 1 pound sliced white meat chicken

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Input: 23 shallots


Input: 4 cups medium-thick coconut milk (see recipe)

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

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Input: 7 coriander roots, cut up

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Input: 3 peppercorns


Input: 4 cloves garlic, cut up

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Input: 3 tablespoons sliced Siamese ginger


Input: 2 stalks lemon grass


Input: 2 tablespoons chopped coriander sprigs


Input: Oil for frying, about 1 cup

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Input: 2 to 5 chilies, seeded and finely minced (prik khee nu)

2 to 5 chilies , seeded and finely minced ( prik khee nu )

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Input: 3 tablespoons fish sauce (nam pla)

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Input: 3 tablespoons lime juice


Input: 2 cups large shelled uncooked shrimp

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Input: 4 cups fish stock


Input: 3 slices Siamese ginger


Input: 3 stalks lemon grass


Input: 6 peppercorns


Input: 8 coriander roots


Input: 1 tablespoon fish sauce (nam pla)

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Input: 1 cup packaged tempura mix


Input: 1 cup ice water


Input: 1 package spring roll skins


Input: 1 pound shelled, cleaned uncooked shrimp, cut into pieces

1 pound shelled , cleaned uncooked shrimp , cut into pieces

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

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Input: 1/4 teaspoon coarsely ground black pepper

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Input: 1 large clove garlic, cut into pieces

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Input: 1 bunch coriander, including roots

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Input: 1 scallion, chopped


Input: 4 red, green or yellow bell peppers (or a mixture)

4 red , green or yellow bell peppers ( or a mixture )

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

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Input: 4 teaspoons grated Monterey Jack cheese

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Input: Freshly ground pepper to taste

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


Input: 1 1/2 teaspoons salt


Input: 2 eggs


Input: 2 small hot chilies, seeded and minced

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

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Input: 1 1-pound can hominy, drained and rinsed

1 1-pound can hominy , drained and rinsed

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Input: 2 large ears corn, kernels cut from the cob

2 large ears corn , kernels cut from the cob

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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: 2 cloves garlic, peeled and minced

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Input: 1/2 teaspoon olive oil


Input: 5 red bell peppers, roasted (see recipe)

5 red bell peppers , roasted ( see recipe )

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Input: 5 red bell peppers, roasted (see recipe)

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Input: 1 tablespoon cold water


Input: 1 teaspoon chopped fresh thyme


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

2 boneless , skinless chicken breasts , cut into 1/2-inch cubes

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Input: 8 imported black olives, pitted and chopped

8 imported black olives , pitted and chopped

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Input: 1 teaspoon grated lemon zest


Input: 1 egg, lightly beaten


Input: 1 small eggplant, cut into 1/4-inch dice

1 small eggplant , cut into 1/4-inch dice

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh rosemary


Input: 2 tablespoons balsamic vinegar


Input: 2 3/4 teaspoons salt


Input: 2 yellow and 2 green bell peppers, stemmed, cored, seeded, deribbed and cut into 1/4-inch dice

2 yellow and 2 green bell peppers , stemmed , cored , seeded , deribbed and cut into 1/4-inch dice

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

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


Input: 1 cup skim milk ricotta


Input: Freshly ground pepper to taste

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


Input: 2 small zucchini, halved lengthwise and cut across into 1/4-inch-thick slices

2 small zucchini , halved lengthwise and cut across into 1/4-inch-thick slices

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

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

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


Input: 2 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red onion, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoon olive oil


Input: Sweet pepper tapenade (see recipe), not drained and parsley reserved

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

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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 teaspoons chopped Italian parsley


Input: 1/2 teaspoon olive oil


Input: 4 small red snapper fillets


Input: 1/2 teaspoon olive oil


Input: 2 teaspoons fresh lemon juice


Input: 1 teaspoon salt


Input: 3 cloves garlic, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons ground almonds


Input: 1/4 cup chopped fresh basil


Input: 3 red bell peppers: 2 roasted (see recipe); 1 stemmed, cored, seeded and deribbed

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

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


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon salt


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons minced scallion


Input: 1 small zucchini, trimmed and cut into 1/8-inch cubes

1 small zucchini , trimmed and cut into 1/8-inch cubes

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: 12 large shrimp, cooked, shelled and finely diced

12 large shrimp , cooked , shelled and finely diced

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 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons fresh lemon juice


Input: 6 tablespoons plain, nonfat yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 medium onions, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 cups chicken broth , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 yellow bell peppers


Input: 2 red and 6 yellow bell peppers, roasted (see recipe) and cut into large pieces

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

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

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


Input: 1/2 teaspoon olive oil


Input: 4 small bay leaves


Input: 1 slice white bread


Input: 1 cup milk


Input: 1 tablespoon unsalted butter


Input: 2 tablespoons canola oil


Input: 1 1/2 cups finely chopped onion


Input: 2 tablespoons curry powder


Input: 1 tablespoon brown sugar


Input: Salt to taste


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: 2 pounds coarsely ground lean lamb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup lemon juice


Input: 3 eggs


Input: 1 Granny Smith apple, peeled and finely grated

1 Granny Smith apple , peeled and finely grated

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup seedless raisins


Input: 1/4 cup slivered blanched almonds


Input: 3/4 cup sugar


Input: 1/4 cup milk


Input: 3 ounces unsalted butter


Input: 1 cup heavy cream


Input: 1/2 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sauce


Input: 2 teaspoons pure vanilla extract


Input: 2 tablespoons white vinegar


Input: 1 cup milk


Input: 1 teaspoon baking soda


Input: 1 cup plus 3 tablespoons cake flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ripe plum tomatoes, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 gallon chicken stock


Input: 1/2 cup dry red wine Additional thyme for garnish, optional

1/2 cup dry red wine Additional thyme for garnish , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 1 egg


Input: 1 tablespoon unsalted butter


Input: 1 tablespoon smooth apricot jam


Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh thyme leaves


Input: 2 tablespoons olive oil


Input: 4 slices bacon, cut into small pieces

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 medium onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


Input: 3 or 4 tablespoons flour


Input: Freshly ground pepper to taste

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


Input: Salt to taste


Input: 6 quail, halved


Input: 1 heaping cup dried lentils, rinsed

B-QTY O 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: Salt and freshly ground white pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Worcestershire sauce to taste


Input: 1 pint shucked bluepoint or other oysters with their liquor

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh spinach, stemmed, washed and chopped (or 1 10-ounce box frozen chopped spinach, cooked)

1 pound fresh spinach , stemmed , washed and chopped ( or 1 10-ounce box frozen chopped spinach , cooked )

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

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

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


Input: 2 cups whole milk


Input: 1 1/2 cups half-and-half


Input: 1/2 pound Mexican chorizo, casing removed

1/2 pound Mexican chorizo , casing removed

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 1 tablespoon peanut oil


Input: 1 1/2 tablespoons ground black pepper


Input: 1/4 cup chopped chives


Input: 1 tablespoon brandy


Input: 1 tablespoon lemon juice


Input: Grated zest of small lemon

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


Input: 1 1/4 cups mayonnaise


Input: 1 large shallot, peeled

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


Input: 1/4 cup capers, drained


Input: 2 tablespoons cornichon juice


Input: 3/8 cup cornichons


Input: Lemon rémoulade (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Oil for deep frying


Input: 30 oysters, scrubbed and freshly shucked, shells reserved

30 oysters , scrubbed and freshly shucked , shells reserved

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 tablespoons fine cornmeal


Input: 1 cup finely ground buckwheat groats (kasha)

1 cup finely ground buckwheat groats ( kasha )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup flour


Input: 1 tablespoon confectioners' sugar


Input: 1/2 teaspoon vanilla extract


Input: 3 tablespoons malted-milk powder


Input: 3 cups heavy or whipping cream

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce semisweet chocolate squares


Input: 4 ounces milk-chocolate squares


Input: 2 tiny Thai red "bird" chilies, or other fresh red chilies, sliced (or to taste)

2 tiny Thai red "bird" chilies , or other fresh red chilies , sliced ( or to taste )

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

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

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


Input: 1 small whole smoked whitefish, about 1 pound, or 12 ounces smoked trout, cod or sturgeon fillets

1 small whole smoked whitefish , about 1 pound , or 12 ounces smoked trout , cod or sturgeon fillets

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

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


Input: 3 scoops (about 8 ounces) vanilla ice cream, slightly softened (aficionados claim the ice cream should be vanilla regardless of the flavor of the syrup)

3 scoops ( about 8 ounces ) vanilla ice cream , slightly softened ( aficionados claim the ice cream should be vanilla regardless of the flavor of the syrup )

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

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

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

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


Input: 4 slices pumpernickel bread, torn into small pieces

4 slices pumpernickel bread , torn into small pieces

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: Pinch nutmeg or whipped cream, optional

Pinch nutmeg or whipped cream , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon vanilla extract


Input: 2 tablespoons malted-milk powder, or to taste

2 tablespoons malted-milk powder , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chocolate, strawberry or any flavored syrup

1/4 cup chocolate , strawberry or any flavored syrup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup 1 percent, 2 percent or whole milk

1/2 cup 1 percent , 2 percent or whole milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup rice vinegar


Input: 2 tablespoons sugar


Input: 1/4 cup water


Input: 1/4 cup Asian fish sauce (nam pla)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup fresh lime juice


Input: 2 tablespoons finely minced lemongrass bulb

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 kaffir lime leaf, shredded fine (optional; sold in Asian markets)

1 kaffir lime leaf , shredded fine ( optional; sold in Asian markets )

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

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

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


Input: 2 teaspoons minced fresh coriander leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced scallion


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: Juice of 1/2 lime


Input: 1/8 teaspoon salt


Input: 3 tablespoons white vinegar


Input: 1 teaspoon sugar


Input: 1 jalapeño


Input: 1 small or medium clove garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped 8 ounces whole yellow or red pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)

1/4 cup chopped 8 ounces whole yellow or red pepper or 7 ounces chopped ready-cut pepper ( 1$1/2 cups )

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

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

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


Input: 1 small red onion to yield

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large ripe papayas


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 lime


Input: 1 thick slice of tuna 10 ounces

B-QTY O 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: 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 or 2 fresh whole jalapeno peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 drained canned jalapeno peppers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped, loosely packed fresh coriander

1/4 cup finely chopped , loosely packed fresh coriander

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped red onions

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup fresh, red, ripe tomatoes cut into 1/4-inch cubes and drained

3/4 cup fresh , red , ripe tomatoes cut into 1/4-inch cubes and drained

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

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

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 7-ounce cans tuna packed in oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 lemon halves, seeded


Input: 2 canned serrano chilies, drained, stems removed and chopped

2 canned serrano chilies , drained , stems removed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups drained canned tomatoes, preferably imported

2 cups drained canned tomatoes , preferably imported

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: Toast


Input: Mexican table-sauce (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/2 cup finely chopped, loosely packed, fresh coriander leaves

1/2 cup finely chopped , loosely packed , fresh coriander leaves

B-QTY B-UNIT B-COMMENT I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT B-NAME I-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 tablespoons lime juice


Input: 1/2 cup finely chopped onions


Input: 1 tablespoon olive oil


Input: 2 ripe, unblemished, not-too-soft avocados, about 3/4 pound each

2 ripe , unblemished , not-too-soft avocados , about 3/4 pound each

B-QTY B-COMMENT O I-COMMENT O I-COMMENT B-NAME O 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: 1/4 cup finely diced heart of celery

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

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Input: 1/4 cup tomato ketchup


Input: Grated rind of one lime


Input: 1/2 cup avocado cut into small cubes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon crumbled dried oregano


Input: 2 teaspoons finely chopped fresh coriander

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

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Input: 1 tablespoon olive oil


Input: 1/2 cup finely chopped red onions

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

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Input: 4 or more canned serrano chilies, drained and chopped

4 or more canned serrano chilies , drained and chopped

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

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Input: 1 cup peeled, seeded, fresh, red, ripe tomatoes cut into 1/4-inch cubes and drained

1 cup peeled , seeded , fresh , red , ripe tomatoes cut into 1/4-inch cubes and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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


Input: 1 lemon


Input: 1/2 teaspoon cinnamon


Input: 1/4 cup matzo meal


Input: Vegetable oil for frying


Input: 1 pound dried plums


Input: 8 ounces dried apricots


Input: 1 lemon, sliced


Input: 1 cinnamon stick


Input: 3 cups orange juice


Input: 1 pound skinless, boneless fillets of fish such as bluefish, red snapper, mackerel or seafood such as bay scallops

1 pound skinless , boneless fillets of fish such as bluefish , red snapper , mackerel or seafood such as bay scallops

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

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


Input: 7 tablespoons lime juice


Input: 1/3 cup plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs, separated

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


Input: 2 tablespoons raisins


Input: 2 tablespoons chopped almonds


Input: 3 matzos


Input: Salt to taste if desired

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


Input: Dash of salt


Input: 8 cups corn, peanut or vegetable oil

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

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Input: 6 russet potatoes, about 2 pounds

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

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Input: 2 egg yolks


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: 3 tablespoons water


Input: 2 tablespoons roughly chopped cilantro


Input: 3 tablespoons red-wine vinegar


Input: 1 tablespoon finely chopped fresh tarragon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 13 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: Bearnaise sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon 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: 2 teaspoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1 porterhouse steak, 3 1/2 pounds and about 2 inches thick

1 porterhouse steak , 3$1/2 pounds and about 2 inches thick

B-QTY B-NAME B-UNIT O 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


Input: 1/2 pound good-quality white chocolate for coating

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

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Input: 2/3 cup unsweetened European-style cocoa


Input: 4 tablespoons bourbon


Input: 1/4 pound butter, softened but not melted

1/4 pound butter , softened but not melted

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

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Input: 10 ounces semisweet or bittersweet chocolate

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups finely ground pecans


Input: 1/2 cup unsweetened Dutch-style cocoa


Input: 3 tablespoons ruby port


Input: 6 ounces semisweet or bittersweet chocolate in small pieces

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 2 poblano chilies, or 1 green bell pepper, charred, peeled, cleaned and cut into strips

2 poblano chilies , or 1 green bell pepper , charred , peeled , cleaned and cut into strips

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


Input: mushrooms or other wild mush- rooms, tips of stems removed and rinsed

mushrooms or other wild mush- rooms , tips of stems removed and rinsed

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

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: 5 cups chicken broth


Input: 1/2 pound fried chicken


Input: Sea salt to taste


Input: 3/4 cup fresh corn kernels (not too sweet)

3/4 cup fresh corn kernels ( not too sweet )

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: 1/4 pound squash blossoms, sepals removed and roughly chopped (optional)

1/4 pound squash blossoms , sepals removed and roughly chopped ( optional )

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

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


Input: 3 cloves garlic, peeled and finely chopped

3 cloves garlic , peeled and finely chopped

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

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Input: 1/2 pound zucchini, finely diced (1 medium zucchini)

1/2 pound zucchini , finely diced ( 1 medium zucchini )

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

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NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 corn tortillas


Input: 3 1/2 tablespoons vegetable oil


Input: 1 finely chopped medium white onion (about 1/2 cup)

1 finely chopped medium white onion ( about 1/2 cup )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup creme fraiche or sour cream

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

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Input: Sea salt to taste


Input: 1/2 pound shiitake mushrooms, rinsed and shaken dry

1/2 pound shiitake mushrooms , rinsed and shaken dry

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

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Input: 1/2 cup cilantro, roughly chopped

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

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Input: 4 ounces queso fresco or domestic muenster cheese, cut into thin slices

4 ounces queso fresco or domestic muenster cheese , cut into thin slices

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: 1 poblano chili, or 1/2 green bell pepper, charred, peeled, cleaned and cut into narrow strips

1 poblano chili , or 1/2 green bell pepper , charred , peeled , cleaned and cut into narrow strips

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

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


Input: 2 medium zucchini, about 1 pound

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

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Input: 3 1/2 tablespoons vegetable oil


Input: 2 1/2 tablespoons finely chopped white onion

2$1/2 tablespoons finely chopped white onion

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

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Input: 2 tablespoons flour


Input: 3 egg whites


Input: 1/4 teaspoon salt


Input: Freshly ground black pepper to taste

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

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Input: 1 tablespoon canola oil


Input: Fresh or frozen ginger to yield 1 tablespoon coarsely grated

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

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Input: 1 medium red onion to yield 6 tablespoons grated

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

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Input: 1 1/4 cups pinot noir


Input: 4 cups veal stock (see note)

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

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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 tablespoons cold butter, cut into pieces

2 tablespoons cold butter , cut into pieces

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

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Input: 10 ounces skinless, boneless chicken breast

10 ounces skinless , boneless chicken breast

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

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Input: Enough no-salt-added chicken stock to poach chicken breasts (about 2 cups)

Enough no-salt-added chicken stock to poach chicken breasts ( about 2 cups )

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

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

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


Input: 1 large baking potato


Input: 1 tablespoon fresh thyme leaves


Input: 1 stick celery, grated


Input: 1 small carrot, peeled and grated

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

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Input: 1 tablespoon dried thyme


Input: 1 Turkish bay leaf


Input: Handful parsley stems


Input: 1 teaspoon olive oil


Input: 2 tablespoons tomato paste


Input: 1 head garlic, broken into cloves but not peeled

1 head garlic , broken into cloves but not peeled

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small celery stalks, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large carrot, peeled and chopped into 1-inch lengths

1 large carrot , peeled and chopped into 1-inch lengths

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: 2 medium onions, coarsely chopped

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

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Input: 5 pounds veal marrow bones


Input: Freshly ground black pepper


Input: 2 teaspoons minced fresh thyme


Input: 1 large clove garlic, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion, cut into 1/8-inch dice (1/2 cup)

1 small red onion , cut into 1/8-inch dice ( 1/2 cup )

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

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

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


Input: 2 ounces pancetta, cut into 1/8-inch dice (1/3 cup)

2 ounces pancetta , cut into 1/8-inch dice ( 1/3 cup )

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

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


Input: 1 tablespoon olive oil


Input: Salt


Input: 1 8-ounce Yukon Gold potato, peeled and cubed

1 8-ounce Yukon Gold potato , peeled and cubed

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

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Input: 2 pounds parsnips (skinny tails snapped off), peeled and cut into thin slices

2 pounds parsnips ( skinny tails snapped off ) , peeled and cut into thin slices

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

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

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


Input: 1 tablespoon olive oil


Input: Pinot noir sauce (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon brandy


Input: 2 tablespoons soy sauce


Input: 2 tablespoons Worcestershire sauce


Input: 3 pounds boneless lamb loin (with tenderloin tied onto loin)

3 pounds boneless lamb loin ( with tenderloin tied onto loin )

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


Input: 12 slices bacon


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 rolled boneless leg of lamb (about 4 pounds)

1 rolled boneless leg of lamb ( about 4 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons olive oil


Input: 2 tablespoons herbes de Provence


Input: 2 large garlic cloves, coarsely chopped

2 large garlic cloves , coarsely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 anchovy fillets


Input: 2 slices country bread


Input: 1 teaspoon Dijon mustard


Input: 1 tablespoon balsamic vinegar


Input: 1 teaspoon olive oil


Input: 5 Greek, Italian or French black olives

5 Greek , Italian or French black olives

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

NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 green onions


Input: 2 whole roasted red peppers


Input: 8 ounces green beans


Input: 8 ounces white mushrooms


Input: 1 teaspoon fresh lemon juice


Input: 2 teaspoons reduced sodium soy sauce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: 1/2 teaspoon ground ginger


Input: 1 clove garlic


Input: 8 ounces boneless lamb


Input: 4 cups canned imported Italian tomatoes, peeled

4 cups canned imported Italian tomatoes , peeled

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs fresh thyme or 1 teaspoon dried

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

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Input: 2 cloves garlic, coarsely chopped

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

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Input: 1 whole bay leaf


Input: 1 large onion, coarsely chopped

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

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Input: 2 green peppers, cored and cut into three-quarter-inch pieces

2 green peppers , cored and cut into three-quarter-inch pieces

B-QTY B-NAME I-NAME O 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


Input: 3 tablespoons butter


Input: 4 to 6 ribs celery, cut into half-inch cubes, about 1 1/2 cups

4 to 6 ribs celery , cut into half-inch cubes , about 1$1/2 cups

B-QTY O B-RANGE_END O B-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 NoPAREN


Input: 3 eggs, lightly beaten


Input: Salt, if desired


Input: Freshly ground pepper


Input: 1 1/2 cups fresh bread crumbs


Input: 1 bay leaf, chopped, about 1 teaspoon

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 sprigs fresh thyme , finely chopped , or 1/2 teaspoon dried

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Input: 1/2 pound mushrooms, finely chopped, about 4 cups

1/2 pound mushrooms , finely chopped , about 4 cups

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Input: 2 cups finely chopped onion


Input: 2 cloves garlic, finely minced

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Input: 1 pound ground pork


Input: 1 cup coarsely chopped onion


Input: 3 sprigs parsley


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

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Input: 1 cup canned imported tomatoes


Input: 1 cup dry white wine


Input: 1 clove garlic, unpeeled


Input: 1 cup chicken broth or water

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Input: 1 eight-to-nine-pound breast of veal with pocket for stuffing

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Input: 2 bunches fresh watercress, trimmed, about 1/2 pound

2 bunches fresh watercress , trimmed , about 1/2 pound

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Input: 1 tablespoon corn oil


Input: 3/4 cup thinly sliced carrots


Input: 1/2 cup coarsely chopped celery


Input: 1/8 teaspoon dried red-pepper flakes


Input: 2/3 cup finely chopped onion


Input: 1/2 pound ground veal


Input: 1/2 pound ground pork


Input: 1 cup finely chopped or diced mushrooms

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Input: 4 cups loosely packed, coarsely chopped, cleaned spinach

4 cups loosely packed , coarsely chopped , cleaned spinach

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Input: 1/2 cup fine, fresh bread crumbs

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Input: 1/2 cup ricotta cheese


Input: 1 egg, lightly beaten


Input: 1 red jalapeño peppers julienned


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 tablespoons olive oil


Input: 1 teaspoon chopped garlic


Input: 1/2 teaspoon dried thyme


Input: 1 1/2 bay leaves


Input: Freshly ground black pepper to taste

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Input: 12 cilantro leaves, chopped


Input: 2 teaspoons extra virgin olive oil

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Input: 1/2 cup passion fruit purée


Input: 1 1/2 cups heavy cream


Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup dry white wine


Input: 1/2 cup chicken broth


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1 dozen Nantucket bay scallops


Input: 2 tablespoons butter


Input: 3 chicken livers, picked over to remove connecting membranes

3 chicken livers , picked over to remove connecting membranes

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Input: 1/4 cup finely chopped parsley


Input: Cream of chicken sauce (see recipe)

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Input: Cream of chicken sauce (see recipe)

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Input: 1 cup mushrooms cut into half-inch cubes

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Input: 2 tablespoons Cognac


Input: 1/4 cup finely chopped shallots


Input: 1/4 cup finely chopped onions


Input: 2 tablespoons butter


Input: 3/4 cup cooked wild rice


Input: Freshly ground pepper to taste

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Input: Salt to taste, if desired

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Input: 4 boned chicken legs with thighs attached (about 1/2 pound each before boning)

4 boned chicken legs with thighs attached ( about 1/2 pound each before boning )

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Input: 1/4 cup finely chopped parsley


Input: 1 large country-type, roundish bread loaf (about 1 pound)

1 large country-type , roundish bread loaf ( about 1 pound )

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Input: 1/3 cup virgin olive oil


Input: 1 1/2 cups basil leaves


Input: 2 very ripe tomatoes (about 3/4 pound), thinly sliced

2 very ripe tomatoes ( about 3/4 pound ) , thinly sliced

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Input: 1 cucumber (8 to 10 ounces), peeled and thinly sliced

1 cucumber ( 8 to 10 ounces ) , peeled and thinly sliced

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Input: 2 cups sliced mushrooms (we used fresh, but a 6-ounce can of drained mushrooms can be substituted)

2 cups sliced mushrooms ( we used fresh , but a 6-ounce can of drained mushrooms can be substituted )

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Input: 1/2 cup cooked white rice


Input: 2 tablespoons Madeira wine


Input: 1 tablespoon finely chopped shallots


Input: 1 tablespoon butter


Input: 2 chicken livers, cut into small cubes, about 1/4 cup

2 chicken livers , cut into small cubes , about 1/4 cup

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Input: 4 mushrooms, cut into 1/2-inch cubes

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Input: Freshly ground pepper to taste

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