Input: 2 small white potatoes (about 1/2 pound), peeled and cubed

2 small white potatoes ( about 1/2 pound ) , peeled and cubed

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

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Input: 1/3 cup cider vinegar


Input: 2 1/2 pounds asparagus, trimmed and peeled

2$1/2 pounds asparagus , trimmed and peeled

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

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Input: 1/4 teaspoon salt


Input: 3/4 teaspoon freshly ground pepper


Input: 1 tablespoon lemon juice


Input: 1 tablespoon cayenne pepper


Input: 2 tablespoons chili powder


Input: 3 tablespoons hot sauce, like Tabasco

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

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Input: 2 cubes beef bouillion


Input: 2 bay leaves


Input: 1/4 cup olive oil


Input: 1 teaspoon grated orange rind


Input: 1/4 cup red wine


Input: 1/2 cup sweet paprika


Input: 3 tablespoons salt


Input: 2 tablespoons freshly ground pepper


Input: 1 4-pound piece of brisket

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


Input: 2/3 cup water


Input: 1 1/2 tablespoons instant espresso crystals

1$1/2 tablespoons instant espresso crystals


Input: 2 cups ketchup


Input: 3/4 cup Worcestershire sauce


Input: 8 tablespoons butter


Input: 1 medium onion, peeled, pureed

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

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Input: 1/4 cup olive oil


Input: 4 1/3 cups tomato puree


Input: 2 cups water


Input: 3/4 cup dark brown sugar


Input: 1/2 cup fresh mint leaves


Input: 2 cloves garlic, peeled and minced

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

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Input: 1 red onion, peeled and minced

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

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Input: 2 teaspoons dried savory


Input: 1 tablespoon dried thyme


Input: 1/4 teaspoon grated nutmeg


Input: 1 1/4-inch cinnamon stick


Input: 1 teaspoon white peppercorns


Input: 1 whole clove


Input: 1 teaspoon juniper berries


Input: 2 tablespoons coriander seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cardamom pods, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon grated ginger


Input: 2 small Thai or jalapeno chilies, seeded, deveined and minced

2 small Thai or jalapeno chilies , seeded , deveined and minced

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

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Input: 1/4 cup minced scallions


Input: 1 ripe papaya, 3/4 pound, peeled and diced

1 ripe papaya , 3/4 pound , peeled and diced

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: 1/2 pound fresh, ripe apricots, pitted and finely chopped

1/2 pound fresh , ripe apricots , pitted and finely chopped

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

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Input: 1/4 cup fresh lime juice


Input: 2 cloves garlic, peeled and minced

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

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Input: 1/2 teaspoon sesame seeds


Input: 1 small pear, peeled and chopped

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

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Input: 1 small onion, peeled and chopped

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

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Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

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

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Input: 1 tablespoon honey


Input: 1/4 cup soy sauce


Input: 1/3 cup pineapple juice


Input: 1 tablespoon Korean rice wine or sake

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

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Input: 1/2 teaspoon freshly ground pepper


Input: 1/2 teaspoon sugar


Input: 2 tablespoons sesame oil


Input: 1 medium papaya, peeled and coarsely chopped

1 medium papaya , peeled and coarsely chopped

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

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Input: 2 cups Tuscan marinade (see above)

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

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Input: 1 tablespoon grated ginger


Input: 1 yellow bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise

1 yellow bell pepper , seeded , deveined , cut into 2-inch-wide slices , lengthwise

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

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Input: 1 red bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise

1 red bell pepper , seeded , deveined , cut into 2-inch-wide slices , lengthwise

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

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

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


Input: 1 medium red onion, peeled, sliced into 1/2-inch-thick rounds

1 medium red onion , peeled , sliced into 1/2-inch-thick rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarsely chopped basil


Input: 1 tablespoon kosher salt


Input: 3 large, ripe tomatoes, cut into 2-inch-thick slices

3 large , ripe tomatoes , cut into 2-inch-thick slices

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 patty pan squash, cut into 2-inch-thick slices

2 patty pan squash , cut into 2-inch-thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 eggplant, 1 pound, sliced into 2-inch-thick rounds

1 eggplant , 1 pound , sliced into 2-inch-thick rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 white eggplant, 1/2 pound, sliced into 2-inch-thick rounds

1 white eggplant , 1/2 pound , sliced into 2-inch-thick rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 zucchini, cut into 2-inch-thick slices, lengthwise

2 zucchini , cut into 2-inch-thick slices , lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 summer squash, cut into 2-inch-thick slices, lengthwise

2 summer squash , cut into 2-inch-thick slices , lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon black peppercorns, crushed

1 tablespoon black peppercorns , crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup minced rosemary leaves


Input: 1/3 cup olive oil


Input: 2 cloves garlic, peeled and minced

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

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Input: 1 tablespoon grated orange rind


Input: 1/2 cup minced sage leaves


Input: 1/3 cup red wine


Input: 2 tablespoons minced oregano


Input: 1/4 cup minced coriander


Input: 2 cloves garlic, peeled and minced

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

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Input: 1/4 cup olive oil


Input: 2 tablespoons coriander seed, cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 tablespoon ground cinnamon


Input: 2 tablespoons black peppercorns, cracked

2 tablespoons black peppercorns , cracked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sweet paprika


Input: 2 tablespoons curry powder


Input: 2 tablespoons cumin powder


Input: 1/4 cup finely grated Parmesan cheese

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

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Input: 3/4 pound fresh or dried green noodles

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

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Input: 4 tablespoons butter


Input: 1/2 pound fresh mushrooms


Input: 1/4 cup corn oil


Input: 3 tablespoons butter


Input: 1/3 cup drained capers


Input: 1 tablespoon red wine vinegar


Input: 2 tablespoons finely chopped parsley


Input: 3 to 4 quarts of water

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: 2 cups thinly sliced onions


Input: 2 tablespoons olive oil


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: 6 thin slices calf's liver, about 1 1/2 pounds

6 thin slices calf's liver , about 1$1/2 pounds

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

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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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Dijon mustard


Input: 2 tablespoons olive oil


Input: 1 tablespoon plus 1 teaspoon white or red wine vinegar

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

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Input: 1/4 cup coarsely grated, well-packed sharp cheese

1/4 cup coarsely grated , well-packed sharp cheese

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

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Input: 1 large or 2 small green onions

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

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Input: 6 ounces radishes


Input: 1 teaspoon ground cumin


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: 4 medium zucchini


Input: 2 tablespoons vegetable oil


Input: 8-ounce can tomato puree or 1 very large tomato

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cinnamon


Input: 1/4 pound unsalted roasted cashews


Input: 1 cup vegetable broth


Input: 2 teaspoons minced fresh ginger


Input: 1/2 cup raisins


Input: 1/4 teaspoon cardamom


Input: 1/8 teaspoon cloves


Input: 12 medium mushrooms


Input: 2 tablespoons oil


Input: 1 large onion


Input: 1 clove garlic


Input: 1 teaspoon minced fresh ginger


Input: 2 tablespoons vegetable oil


Input: 2 large red or green peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons soy sauce


Input: 2 teaspoons rice vinegar


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 or 5 ounces Chinese or 6 ounces Italian vermicelli

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 tablespoon chopped coriander


Input: 1/2 teaspoon sesame oil


Input: 1 cup brown rice


Input: 2 cups water


Input: 2 large onions


Input: 1 clove garlic


Input: 1/4 to 1/2 teaspoon sesame oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh ginger


Input: 3 green onions


Input: 1 pound fresh fish fillets


Input: 1 tablespoon soy sauce


Input: 4 tablespoons dry sherry


Input: 2 tablespoons chopped parsley


Input: 1 large dried Oriental mushroom

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


Input: Salt and frsehly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons soy sauce


Input: 3/4 cup brown rice


Input: 1 1/2 cup water


Input: 2 large cloves garlic


Input: 2 tablespoons vegetable oil


Input: 1 pound eggplant


Input: 1/2 cup chicken broth


Input: 1/2 cup chopped green onion


Input: 1/2 cup plain yogurt


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons fresh minced rosemary or 1/2 teaspoon dried

1$1/2 teaspoons fresh minced rosemary or 1/2 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon capers


Input: 2 tablespoons tomato paste


Input: 1/4 cup dry white wine or vermouth

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

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Input: 1 large red pepper


Input: 4 medium mushrooms


Input: 2 large scallions


Input: 1 large onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 teaspoon sweet Hungarian paprika


Input: 1 pound boneless turkey breasts


Input: 1/8 teaspoon dried oregano


Input: 1 large tomato, cubed

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


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons red or white wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon dried basil


Input: 3 tablespoons olive oil


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup beef broth


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: 1/8 to 1/4 pound feta cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon crumbled blue cheese


Input: 1/2 cup bulgur


Input: 1 1/2 tablespoons lemon juice


Input: 3 or 4 shoulder lamb chops

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic


Input: 2 teaspoons dried oregano


Input: 2 sourdough rolls or slices of bread

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 tablespoon sweet butter


Input: 2 tablespoons coarsely chopped walnuts (optional)

2 tablespoons coarsely chopped walnuts ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground black pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 chicken thighs


Input: 2 tablespoons butter


Input: 2 large onions, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons finely chopped fresh coriander

1$1/2 tablespoons finely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plain yogurt


Input: 1 teaspoon chopped fresh mint


Input: 1 small clove garlic


Input: 1 small onion


Input: 1 tablespoon olive oil


Input: 1/2 pound fresh, loose spinach or 1/2 of 10-ounce bag

1/2 pound fresh , loose spinach or 1/2 of 10-ounce bag

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons Worcestershire sauce


Input: 1 8-ounce can tomato puree

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


Input: 1 ounce Parmigiano Reggiano (5 tablespoons coarsely grated)

1 ounce Parmigiano Reggiano ( 5 tablespoons coarsely grated )

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: 1/2 cup fine-grain polenta


Input: 1/4 teaspoon salt


Input: Few sprigs fresh basil to yield 3 tablespoons chopped

B-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT I-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 olive oil


Input: 3 ripe medium tomatoes, about 12 ounces

3 ripe medium tomatoes , about 12 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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


Input: 3 corn on the cob

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


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

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

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

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


Input: 2 tablespoons finely chopped chives


Input: 1/8 teaspoon cayenne pepper


Input: Freshly ground pepper to taste

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


Input: 1/2 cup heavy cream


Input: Salt to taste if desired

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


Input: 1 tablespoon butter


Input: 2 3/4 cups fresh or frozen lima beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1/2 teaspoon dried thyme


Input: 1/2 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarsely chopped onion


Input: 1 cup cored, seeded, thinly sliced green pepper

1 cup cored , seeded , thinly sliced green pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cored, seeded, thinly sliced red pepper

1 cup cored , seeded , thinly sliced red pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup dry white wine


Input: 1 cup tomatoes, cored and cut into 1/2-inch cubes

1 cup tomatoes , cored and cut into 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon finely minced garlic


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon olive oil


Input: 2 tablespoons flour


Input: Freshly ground pepper to taste

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


Input: 4 loin pork chops, about 2 pounds total weight

4 loin pork chops , about 2 pounds total weight

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: Distilled white vinegar


Input: 1 small carrot, peeled and thinly sliced

1 small carrot , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 12 habanero or Scotch bonnet chili peppers, thinly sliced

12 habanero or Scotch bonnet chili peppers , thinly sliced

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small Spanish onion, peeled and thinly sliced

1/2 small Spanish onion , peeled and thinly sliced

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for frying


Input: 3 green plantains, peeled, lightly scored and cut into 2-inch slices on the diagonal, peels reserved

3 green plantains , peeled , lightly scored and cut into 2-inch slices on the diagonal , peels reserved

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

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

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


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons vegetable oil


Input: 2 tablespoons tomato paste


Input: 2 tablespoons Picalese (see recipe)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 hard-shelled blue crabs, apron and gills removed

4 hard-shelled blue crabs , apron and gills removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound okra, ends trimmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 Spanish onion, peeled and thinly sliced, plus 1 tablespoon finely chopped

1/2 Spanish onion , peeled and thinly sliced , plus 1 tablespoon finely chopped

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

NoCAP YesCAP 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: 2 tablespoons butter


Input: 1 teaspoon Goya-brand adobo seasoning


Input: 1 tablespoon hot sauce


Input: Juice of 1 lemon, the squeezed halves reserved

Juice of 1 lemon , the squeezed halves reserved

B-COMMENT I-COMMENT B-QTY B-NAME B-COMMENT I-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: Juice of 1 lime, the squeezed halves reserved

Juice of 1 lime , the squeezed halves reserved

B-COMMENT I-COMMENT B-QTY B-NAME B-COMMENT I-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 scallion, chopped


Input: 2 pounds London broil, cut into slices 2 inches wide and 1/2 inch thick

2 pounds London broil , cut into slices 2 inches wide and 1/2 inch thick

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

NoCAP NoCAP YesCAP 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: Leaves from 2 sprigs parsley, chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 green bell pepper, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove 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 cups long-grain rice, rinsed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Picalese (see recipe)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon Goya-brand adobo seasoning


Input: 1 1/2 teaspoons finely chopped, peeled Spanish onion

1$1/2 teaspoons finely chopped , peeled Spanish onion

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-ounce can coconut milk


Input: 1 tablespoon vegetable oil


Input: 1 scallion, chopped


Input: Leaves from 1 sprig parsley, chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove 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: 8 whole cloves


Input: 1/2 pound dried red beans


Input: 1/4 Spanish onion, peeled and thinly sliced

1/4 Spanish onion , peeled and thinly sliced

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small carrot, peeled and thinly sliced

1/2 small carrot , peeled and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tomato paste


Input: 2 sprigs parsley


Input: 1 scallion


Input: 1/2 small green bell pepper, thinly sliced

1/2 small green bell pepper , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons lime juice, the squeezed halves of 1 lime reserved

4 tablespoons lime juice , the squeezed halves of 1 lime reserved

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

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

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


Input: 3 tablespoons hot sauce


Input: 4 tablespoons lemon juice, the squeezed halves of 1 lemon reserved

4 tablespoons lemon juice , the squeezed halves of 1 lemon reserved

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 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: 7 tablespoons distilled white vinegar


Input: 4 1/2 pounds pork shoulder, cut into 2-inch stew pieces by your butcher

4$1/2 pounds pork shoulder , cut into 2-inch stew pieces by your butcher

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

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

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


Input: 2 tablespoons finely minced dill


Input: 3 tablespoons olive oil


Input: 1 tablespoon red-wine vinegar


Input: 2 tablespoons finely minced garlic


Input: 2 small eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon pure vanilla extract


Input: 1 1/2 cups coarsely chopped or broken walnuts, preferably black walnuts although English walnuts may be used, preferably toasted (see note)

1$1/2 cups coarsely chopped or broken walnuts , preferably black walnuts although English walnuts may be used , preferably toasted ( see note )

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 quart buttermilk


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/4 teaspoon ground cinnamon


Input: 1/4 teaspoon ground allspice


Input: 1/4 teaspoon ground ginger


Input: 2 tablespoons butter, at room temperature, plus butter for greasing a pan

2 tablespoons butter , at room temperature , plus butter for greasing a pan

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME B-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: 1/2 cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used

1/2 cup coarsely chopped walnuts , preferably black walnuts although English walnuts may be used

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

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

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


Input: 1 1/4 cups sugar


Input: 1 1/2 cups, plus 3 tablespoons, flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons pure vanilla extract


Input: 3/4 pound pitted dates


Input: 1 1/2 teaspoons baking soda


Input: 1 1/2 cups boiling water


Input: 1/8 pound candied ginger


Input: 1 cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used, preferably toasted (see note)

1 cup coarsely chopped walnuts , preferably black walnuts although English walnuts may be used , preferably toasted ( see note )

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups milk


Input: 1 cup heavy cream


Input: 1 small head iceberg lettuce, slightly more than 1 pound

1 small head iceberg lettuce , slightly more than 1 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound blue cheese


Input: 1/2 cup coarsely chopped walnuts, preferably canned black walnuts although English walnuts may be used

1/2 cup coarsely chopped walnuts , preferably canned black walnuts although English walnuts may be used

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

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

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


Input: 3/4 cup sugar


Input: 6 egg yolks


Input: 6 tablespoons walnut, olive or corn oil

6 tablespoons walnut , olive or corn oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons lemon juice


Input: 8 thin slices boiled ham


Input: 4 weisswurst


Input: 4 bratwurst


Input: 1 tablespoon vegetable oil


Input: 2 pheasants


Input: Coarse 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: 3 cups chicken stock (preferably homemade)

3 cups chicken stock ( preferably homemade )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup dry white wine


Input: Bouquet garni (parsley, thyme, bay leaf and 10 crushed juniper berries tied in cheesecloth)

Bouquet garni ( parsley , thyme , bay leaf and 10 crushed juniper berries tied in cheesecloth )

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

YesCAP 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


Input: 1 large onion, chopped

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


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

1 clove garlic , minced ( green part removed )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 Granny Smith apple, peeled, cored and chopped

1 Granny Smith apple , peeled , cored and chopped

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

NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro


Input: 2 cloves minced garlic


Input: 2 teaspoons sugar


Input: 1/2 habanero pepper, minced


Input: 1 pound piece of tuna, trimmed to 2 inches in diameter (ahi tuna if possible)

1 pound piece of tuna , trimmed to 2 inches in diameter ( ahi tuna if possible )

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

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

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


Input: 3 to 4 cups water


Input: 3 tablespoons chopped garlic


Input: 2 teaspoons salt


Input: 5 tablespoons cracked coriander seed


Input: 4 tablespoons cracked black peppercorns


Input: Charcoal briquettes


Input: 8 to 10 mesquite chips


Input: 3/4 cup homemade mayonnaise


Input: 6 tablespoons grainy mustard


Input: 3 pounds fresh sauerkraut


Input: 2 tablespoons goose, duck or pork fat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 stalk of celery, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh ginger


Input: 1/4 cup chopped basil


Input: Bones from a 2-pound black sea bass

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped cilantro


Input: Kosher salt to taste


Input: 1/2 red onion, peeled and diced

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 tomato, peeled, seeds removed, finely diced

1 tomato , peeled , seeds removed , finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Serrano pepper (or 1 or more jalapeno peppers to taste), seeds and stem removed, finely diced

1 Serrano pepper ( or 1 or more jalapeno peppers to taste ) , seeds and stem removed , finely diced

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

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

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

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


Input: 1 whole black sea bass, about 2 pounds, scaled and filleted, bones reserved for aromatic fish stock

1 whole black sea bass , about 2 pounds , scaled and filleted , bones reserved for aromatic fish stock

B-QTY B-COMMENT B-NAME I-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT 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: 4 tablespoons freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons Aromatic Fish Stock (see recipe)

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

NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 jalapeno pepper, stem removed (do not remove seeds)

1 jalapeno pepper , stem removed ( do not remove seeds )

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

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

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


Input: 1 tablespoon sugar


Input: 1 1/2 pounds tuna steak, cut into 1/4-inch dice

1$1/2 pounds tuna steak , cut into 1/4-inch dice

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: 3 tablespoons finely chopped cilantro


Input: 2 tablespoons finely sliced scallions


Input: 1 tablespoon finely chopped chives


Input: Leaves from 1 bunch watercress


Input: 1/2 cup seeded and finely diced red bell pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon aji Amarillo puree (see note)

1 tablespoon aji Amarillo puree ( see note )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 yellow bell pepper, seeds and stem removed, quartered

1 yellow bell pepper , seeds and stem removed , quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced fresh ginger


Input: 1/2 cup freshly made unsalted popcorn

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons nuoc mam (Vietnamese fish sauce)

3 tablespoons nuoc mam ( Vietnamese fish sauce )

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh coconut


Input: 1 14-ounce can coconut milk

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


Input: 1/2 cup unsalted corn nuts, or salted corn nuts, rinsed

1/2 cup unsalted corn nuts , or salted corn nuts , rinsed

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

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

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


Input: 1/4 cup chopped cilantro


Input: 2 tablespoons chopped chives


Input: 2 tablespoons finely sliced scallions


Input: Tabasco sauce to taste


Input: 1 tablespoon sugar


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup tomato juice


Input: 1/2 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound medium shrimp, peeled, deveined, halved lengthwise

1 pound medium shrimp , peeled , deveined , halved lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 yellow onion, peeled


Input: 1 red bell pepper, halved, seeds removed

1 red bell pepper , halved , seeds removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 jalapeno peppers, halved, seeds removed

2 jalapeno peppers , halved , seeds removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large tomato, halved, seeds removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons Chinese black vinegar


Input: 1/2 cup soy sauce


Input: 1/4 cup coarsely chopped fresh cilantro

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 44 dumpling skins (also called gyoza skins)

44 dumpling skins ( also called gyoza skins )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons safflower or corn oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cornstarch


Input: 1 egg white, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained and coarsely chopped

3/4 cup water chestnuts , blanched in boiling water for 10 seconds , refreshed in cold water , drained and coarsely chopped

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

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: 2 1/2 tablespoons minced scallions


Input: 1/2 teaspoon salt


Input: 2 teaspoons toasted sesame oil


Input: 2 1/2 tablespoons minced ginger root


Input: 2 tablespoons Chinese rice wine or sake

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons soy sauce


Input: 1 tablespoon chopped garlic


Input: 1/2 pound lean ground pork


Input: 1 pound medium shrimp, peeled, deveined, rinsed and drained; or 1 pound sea scallops, rinsed and drained

1 pound medium shrimp , peeled , deveined , rinsed and drained; or 1 pound sea scallops , rinsed and drained

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

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


Input: 1/2 cup soy sauce


Input: 1 1/2 tablespoons cornstarch


Input: 50 dumpling skins (also called gyoza skins)

50 dumpling skins ( also called gyoza skins )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 tablespoons Chinese rice wine or sake

1$1/2 tablespoons Chinese rice wine or sake

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons minced ginger root


Input: 2 cups finely minced Chinese garlic chives (if unavailable, substitute 1 1/2 cups chopped leeks and 1 tablespoon minced garlic)

2 cups finely minced Chinese garlic chives ( if unavailable , substitute 1$1/2 cups chopped leeks and 1 tablespoon minced garlic )

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

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


Input: 2 tablespoons toasted sesame oil


Input: 2 1/2 tablespoons soy sauce


Input: 4 cups finely minced Napa cabbage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 pound lean ground pork butt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup beef or chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound Sugar Snap peas


Input: 4 carrots, about 1/2 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 3 tablespoons finely chopped fresh mint

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

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: 2 teaspoons vegetable oil


Input: 1 cup finely chopped onions


Input: 1/2 cup dry red wine


Input: 2 tablespoons finely chopped shallots


Input: 3 tablespoons butter


Input: Salt to taste


Input: 1/8 teaspoon red hot-pepper flakes


Input: 1 teaspoon freshly ground pepper


Input: 2 tablespoons chili con carne seasoning

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped garlic


Input: 1 1/2 pounds ground lean chuck


Input: 1 1/3 cups fresh or canned chicken broth

1$1/3 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup raw rice


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon cream of tartar


Input: 1 1/2 cups sweetened flaked coconut


Input: 2 heads Boston lettuce


Input: 8 skinless, boneless fillets of flounder or sole

8 skinless , boneless fillets of flounder or sole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired


Input: Freshly ground pepper to taste


Input: 5 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 1/2 cup dry white wine


Input: 1/2 cup heavy cream


Input: Juice of half a lemon


Input: 2 tablespoons butter


Input: 1/4 cup finely chopped onion


Input: 1/4 pound fresh mushrooms, cut into small pieces, about 1 1/2 cups

1/4 pound fresh mushrooms , cut into small pieces , about 1$1/2 cups

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

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

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


Input: Salt to taste if desired

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


Input: 1 cup (8) egg whites

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3/4 cup orange juice


Input: Rind of one orange, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable oil


Input: 3/4 cup (8) egg yolks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 egg, slightly beaten


Input: 1/3 cup butter or margarine, melted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups King Arthur unbleached all-purpose flour

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup cornstarch


Input: 1 1/2 cups sugar


Input: 3 teaspoons baking powder


Input: 1 teaspoon salt


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 3 large, ripe bananas, mashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 8 thin slices white sandwich bread

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup King Arthur unbleached all-purpose flour

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 1 teaspoon cinnamon


Input: 4 tablespoons (1/2 stick) butter or margarine, room temperature

4 tablespoons ( 1/2 stick ) butter or margarine , room temperature

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

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

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


Input: 1 1/2 cups King Arthur unbleached all-purpose flour

1$1/2 cups King Arthur unbleached all-purpose flour

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon baking soda


Input: 2 tablespoons white-wine vinegar


Input: 8 eggs, at room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups water


Input: Pinch of cayenne


Input: Freshly ground pepper to taste


Input: 1/8 teaspoon freshly grated nutmeg


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flour


Input: 2 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 4 tablespoons butter


Input: 2 cups buttermilk


Input: 1/4 pound fresh sorrel


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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/2 cup heavy cream


Input: 1/4 pound fresh sorrel


Input: 3 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 egg yolks


Input: 1/2 pound fresh mushrooms, thinly sliced, about 3 cups

1/2 pound fresh mushrooms , thinly sliced , about 3 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons butter


Input: 1 tablespoon finely chopped shallots


Input: 1/2 cup heavy cream


Input: 1/8 teaspoon freshly grated nutmeg


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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound fresh sorrel


Input: 2 whole skinless, boneless chicken breasts, each split lengthwise in half

2 whole skinless , boneless chicken breasts , each split lengthwise in half

B-QTY B-COMMENT I-COMMENT O I-COMMENT B-NAME I-NAME O 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: 2 tablespoons finely chopped parsley


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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cubed, skinless, seedless tomato flesh

1/2 cup cubed , skinless , seedless tomato flesh

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 2 tablespoons butter


Input: 1/2 cup finely chopped tomatoes


Input: 1/2 cup dry white wine


Input: Freshly ground pepper to taste


Input: 3 tablespoons olive oil


Input: 6 cloves garlic, peeled


Input: 4 tablespoons balsamic vinegar


Input: 3/4 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1/4 teaspoon dried thyme


Input: 1 tablespoon butter


Input: 1 1/2 cups uncooked elbow macaroni


Input: Salt to taste if desired

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


Input: 1 cup milk


Input: 1/2 cup heavy cream


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound fresh sorrel


Input: 1 1/2 pounds skinless, boneless salmon fillets, skin and bones reserved

1$1/2 pounds skinless , boneless salmon fillets , skin and bones reserved

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

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

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


Input: 2 tablespoons finely chopped shallots


Input: 2 tablespoons flour


Input: Salt to taste if desired


Input: 3/4 pound small to medium-size mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

4 skinless , boneless chicken breasts , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons melted butter for zucchini

B-QTY B-UNIT B-COMMENT B-NAME B-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: 1/8 teaspoon cayenne pepper


Input: 2 large, compact heads Belgian endive

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fresh, unblemished mushrooms

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely grated Gruyere or Swiss cheese

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 8 fresh basil leaves, coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 2 tablespoons finely chopped shallots


Input: 3 tablespoons butter


Input: 4 small zucchini, totaling about 1 pound

4 small zucchini , totaling about 1 pound

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 lobsters, preferably female, about 1 1/4 pounds each

4 lobsters , preferably female , about 1$1/4 pounds each

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: 1/4 cup corn, peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar


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 sour cream


Input: 1 tablespoon imported mustard


Input: 1/2 teaspoon finely chopped garlic


Input: 1 cup dry white wine


Input: 2 tablespoons chopped fresh coriander


Input: 1 bunch watercress


Input: 1/4 cup chopped fresh parsley


Input: 1 teaspoon salt


Input: Olive oil spray


Input: 1 pound large shrimp, peeled and deveined

1 pound large shrimp , peeled and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg whites, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lime, halved


Input: 1 tablespoon olive oil


Input: 2 cloves garlic, minced


Input: 1 small white onion, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head escarole, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked white beans


Input: 2 tablespoons fresh rosemary or 1 tablespoon dried

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

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

1 cup chicken broth , homemade or low-sodium canned

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Input: 1/4 cup chopped fresh basil or 1 tablespoon dried

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Input: 1 teaspoon or more finely chopped, seeded, deveined hot red or green chili

1 teaspoon or more finely chopped , seeded , deveined hot red or green chili

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Input: 1 1/2 tablespoons grated fresh ginger


Input: 3/4 cup finely chopped scallions


Input: 1 tablespoon finely minced garlic


Input: 1/4 cup olive oil


Input: 2 red ripe tomatoes, about 3/4 pound (see note)

2 red ripe tomatoes , about 3/4 pound ( see note )

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Input: 5 pounds mussels, well scrubbed

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Input: Freshly grated Parmesan cheese, for garnish

Freshly grated Parmesan cheese , for garnish

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Input: 4 teaspoons chopped Italian parsley


Input: 1 pound fusilli


Input: 2 tablespoons minced flat-leaf parsley


Input: 1/2 teaspoon fresh ground black pepper

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Input: 1 large clove garlic, peeled and minced

1 large clove garlic , peeled and minced

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Input: 1/4 cup cumin seeds


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

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Input: 1/2 cup sesame seeds


Input: Freshly ground pepper to taste

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Input: 1/8 teaspoon salt


Input: 3 tablespoons olive oil


Input: 2 tablespoons fresh lime juice


Input: 2 teaspoons chopped cilantro


Input: Freshly ground pepper to taste

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Input: 7 cups water


Input: 1 medium-size ancho chili


Input: 1 teaspoon salt, plus more to taste

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Input: 1 medium onion, peeled and diced

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Input: 1 cup Great Northern beans, soaked overnight and drained

1 cup Great Northern beans , soaked overnight and drained

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Input: 1 teaspoon olive oil


Input: 1 tablespoon chopped cilantro


Input: 1 1/2 teaspoons salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 10 cups chicken broth, homemade or low-sodium canned

10 cups chicken broth , homemade or low-sodium canned

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Input: 1 cup black beans, soaked overnight and drained

1 cup black beans , soaked overnight and drained

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Input: 1/2 teaspoon ground coriander


Input: 1 1/2 teaspoons curry powder


Input: 3 tablespoons thinly sliced scallions


Input: 2 teaspoons unsalted butter


Input: 2 teaspoons olive oil


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

1 medium onion , peeled and cut into small dice

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Input: 1 large carrot, peeled and cut into small dice

1 large carrot , peeled and cut into small dice

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Input: 2 cloves garlic, peeled and minced

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Input: 1 1/2 teaspoons grated orange zest


Input: 1 teaspoon salt, plus more to taste

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Input: Freshly ground pepper to taste

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Input: 4 poblano peppers, roasted, peeled, seeded and cut into 1/2-inch dice

4 poblano peppers , roasted , peeled , seeded and cut into 1/2-inch dice

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Input: 6 cups water


Input: 1 small jalapeno, seeded and minced

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Input: 1 cup black beans, soaked overnight and drained

1 cup black beans , soaked overnight and drained

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Input: 4 small sprigs fresh rosemary


Input: 1 teaspoon olive oil


Input: 1 medium onion, peeled and chopped

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Input: 1 teaspoon rosemary olive oil


Input: 1/4 teaspoon additional salt


Input: Ingredients for white beans and carrots with roasted garlic (see recipe)

Ingredients for white beans and carrots with roasted garlic ( see recipe )

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Input: Freshly ground pepper to taste

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Input: 1 teaspoon salt, plus more to taste

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Input: 1 1/2 cups carrots, peeled and cut into 1/2-inch cubes

1$1/2 cups carrots , peeled and cut into 1/2-inch cubes

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Input: 8 cloves roasted garlic, peeled

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Input: 2 large sprigs fresh thyme


Input: 1 cup Great Northern beans, soaked overnight and drained

1 cup Great Northern beans , soaked overnight and drained

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Input: 7 cups water


Input: 1 large sprig fresh rosemary


Input: 1 teaspoon olive oil


Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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Input: 12 slices bacon, cooked crisp and drained (optional)

12 slices bacon , cooked crisp and drained ( optional )

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Input: 2 cloves garlic, peeled and minced

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Input: Paprika


Input: 2 tablespoons flour


Input: 1/4 cup strained liquid from parboiling roe

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Input: 2 tablespoons fresh parsley or cilantro, chopped

2 tablespoons fresh parsley or cilantro , chopped

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Input: 2 egg yolks


Input: Salt and freshly ground black pepper to taste

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Input: 5 egg whites


Input: 2 tablespoons unsalted butter


Input: 1 small onion, finely chopped

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Input: 1 cup onion, very thinly sliced

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Input: Paprika


Input: 3/4 pound fresh shad roe


Input: 1 bay leaf


Input: 1 tablespoon lemon juice


Input: 1/2 teaspoon salt


Input: 2 boneless shad fillets, about 3/4 pounds each

2 boneless shad fillets , about 3/4 pounds each

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Input: 2 teaspoons parsley or cilantro, finely chopped

2 teaspoons parsley or cilantro , finely chopped

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Input: Salt and freshly ground pepper to taste

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Input: 3 tablespoons toasted bread crumbs


Input: 2 tablespoons grated pecorino Romano


Input: 4 tablespoons unsalted butter


Input: 1/2 cup onion, finely chopped

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Input: 4 teaspoons garlic, minced


Input: 1/2 cup white wine


Input: 1 10-ounce package frozen chopped spinach, thawed and lightly drained

1 10-ounce package frozen chopped spinach , thawed and lightly drained

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Input: 4 tablespoons cream cheese, cut into pieces

4 tablespoons cream cheese , cut into pieces

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Input: 1/2 cup mozzarella cheese, shredded

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Input: 1/2 cup Monterey Jack cheese, shredded

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Input: 1 tablespoon finely minced garlic


Input: 1/4 cup tomato paste


Input: 1 teaspoon dried oregano


Input: Salt, if desired


Input: Freshly ground pepper


Input: 1/4 cup finely chopped parsley


Input: 2 tablespoons olive oil


Input: 4 cups flour


Input: Pinch of salt, if desired

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Input: 2 1/2 cups imported canned tomatoes


Input: 1 1/2 cups lukewarm water


Input: 2 tablespoons olive oil


Input: 1 1/2 envelopes dry yeast


Input: Red-pepper flakes


Input: 1/4 cup Parmesan cheese


Input: 2 cups coarsely grated low-fat or regular-fat mozzarella cheese

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Input: 1 cup thinly sliced sausages, such as Italian sausages or salami or Polish sausages

1 cup thinly sliced sausages , such as Italian sausages or salami or Polish sausages

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Input: 1 cup thinly sliced mushrooms


Input: 2 cups marinara sauce (see recipe)

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Input: 1/4 cup olive oil plus oil for greasing a pizza pan, optional

1/4 cup olive oil plus oil for greasing a pizza pan , optional

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Input: 1/4 cup ricotta cheese


Input: 1/2 cup prosciutto cut into small cubes, about 2 ounces

1/2 cup prosciutto cut into small cubes , about 2 ounces

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Input: 1/4 cup grated Parmesan cheese


Input: 1/4 teaspoon chopped rosemary


Input: 4 leaves fresh basil, chopped, about 1 tablespoon, or 1/2 teaspoon dried

4 leaves fresh basil , chopped , about 1 tablespoon , or 1/2 teaspoon dried

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Input: Pizza dough made with four cups of flour (see recipe)

Pizza dough made with four cups of flour ( see recipe )

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

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Input: 1 tablespoon water


Input: 2 eggs, lightly beaten


Input: 2 tablespoons finely chopped parsley


Input: Freshly ground pepper


Input: 1 teaspoon baking sod


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon ginger


Input: 1 1/2 teaspoons cinnamon


Input: 3 cups flour


Input: 2 eggs


Input: Dash salt


Input: 1 pint fig preserves, mashed

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Input: 1 cup boiling water


Input: 1 cup chopped pecans


Input: Pizza dough made with four cups of flour (see recipe)

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Input: 1/2 pound goat cheese


Input: 1/4 pound mozzarella cheese, cut into small cubes

1/4 pound mozzarella cheese , cut into small cubes

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Input: 1 cup vegetable oil or 1 cup butter

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Input: 2 tablespoons sugar


Input: 1 1/2 cups sugar


Input: 1 cup heavy cream


Input: Pinch of salt


Input: Pinch of cinnamon


Input: 2 teaspoons vanilla


Input: 1/4 cup firmly packed light brown sugar

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Input: 1/4 teaspoon cinnamon


Input: 1/8 teaspoon nutmeg


Input: 1/8 teaspoon allspice


Input: 1/4 teaspoon salt


Input: 1/2 beaten egg


Input: 1 tablespoon heavy cream


Input: 2 tablespoons sugar


Input: 1/2 cup chopped pecans


Input: 3/4 cup sugar


Input: 2 eggs


Input: 1 1/2 tablespoons unsalted butter, melted

1$1/2 tablespoons unsalted butter , melted

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Input: 3/4 cup dark corn syrup


Input: 1 tablespoon vanilla


Input: 1 tablespoon unsalted butter


Input: 1 cup cooked, mashed sweet potatoes

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Input: 3 tablespoons unsalted butter


Input: 2 tablespoons sugar


Input: 1 cup flour


Input: 1/2 beaten egg


Input: 2 tablespoons milk


Input: Creolaise Sauce (see recipe)

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Input: 1 cup bread crumbs


Input: 2 cups chicken stock


Input: 1 cup half-and-half


Input: 1/4 teaspoon white pepper


Input: 1/4 teaspoon black pepper


Input: 4 ounces chopped fresh basil


Input: Salt to taste


Input: 1/2 teaspoon cayenne


Input: 6 tablespoons butter


Input: 1 pound crayfish tails or shrimp

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Input: 9 4-ounce fillets of redfish or other firm fish

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Input: Juice of one lemon


Input: 4 small shallots, thinly sliced

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Input: 1 clove garlic, minced


Input: 1/2 pound thinly sliced mushrooms


Input: 3 dashes hot pepper sauce


Input: 1/3 cup Creole style mustard


Input: 2 tablespoons lemon juice


Input: 1 quart peanut oil


Input: Lemon wedges and fried parsley for garnish

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Input: 1 1/4 cups butter, approximately


Input: 8 egg yolks


Input: 1 tablespoon water


Input: 1/4 teaspoon white pepper


Input: Salt to taste


Input: 2 1/4 cups stale bread crumbs


Input: 10 jumbo soft-shell crabs, gills removed

10 jumbo soft-shell crabs , gills removed

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Input: 3 egg yolks, lightly beaten

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Input: Flour for dredging seasoned with salt, red and white pepper

Flour for dredging seasoned with salt , red and white pepper

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Input: Cracker meal


Input: 2 beaten eggs


Input: 1 1/2 cups buttermilk


Input: 1/2 teaspoon cayenne


Input: 1 clove garlic, minced


Input: 1 pound lump crab meat


Input: 1/2 pound chopped mushrooms


Input: 3 ounces diced pimentos


Input: 1/2 cup dry white wine


Input: 1 pound shrimp, ground


Input: 1 bunch green onions, finely chopped

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Input: 8 cups cooked rice


Input: Flour


Input: 6 tablespoons chopped parsley


Input: 6 tablespoons each chopped green onion and parsley

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Input: 1 3/4 pounds crayfish tails


Input: 12 tablespoons flour


Input: 10 tablespoons vegetable oil


Input: 1/4 cup bread crumbs


Input: 8 to 10 dashes hot pepper sauce

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Input: 1/2 teaspoon black pepper


Input: Salt to taste


Input: 1 teaspoon cayenne


Input: 1/2 teaspoon white pepper


Input: 2 tablespoons butter, melted


Input: 1 large green pepper


Input: 1 stalk celery


Input: 2 large onions


Input: 2 1/2 cups crayfish fat


Input: 30 live crayfish


Input: 1 tablespoon sugar or less


Input: 1 cup milk or less


Input: 1 egg yolk


Input: 1/4 teaspoon cayenne


Input: Salt and black pepper to taste

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Input: 1/2 of a green pepper, finely chopped

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Input: 1 large thinly sliced onion

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Input: 1/4 pound butter


Input: Kernels from 8 ears of corn

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Input: 1 cup oil, approximately


Input: 1 cup oil, approximately


Input: 1/4 cup each chopped green onion and parsley

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Input: 1/2 pound crab meat


Input: 1/4 teaspoon dried oregano


Input: 1/4 teaspoon dried basil


Input: 1/4 teaspoon dried thyme


Input: Salt to taste


Input: 3 dashes hot pepper sauce


Input: 3/4 teaspoon black pepper


Input: 3/4 teaspoon white pepper


Input: 3/4 teaspoon cayenne


Input: 4 large eggplants


Input: 1 stalk celery, finely chopped

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Input: 2 green peppers, finely chopped

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Input: 3 medium-large onions, finely chopped

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Input: 1 pound raw shrimp


Input: 3/4 pound butter


Input: 3/4 cup Calavados


Input: 8 ounces puff pastry, (appx.) fresh or frozen

8 ounces puff pastry , ( appx. ) fresh or frozen

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Input: 7 ounces boysenberries, blueberries or raspberries (about 1 1/2 cups)

7 ounces boysenberries , blueberries or raspberries ( about 1$1/2 cups )

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Input: 8 egg yolks


Input: 2 tablespoons water


Input: 1/4 cup sugar


Input: Salt and freshly ground black pepper to taste

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Input: 1 3/4 cups dry white wine


Input: 10 medium size crisp eating apples (about 2 1/4 pounds)

10 medium size crisp eating apples ( about 2$1/4 pounds )

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Input: 1/2 cup plus 2 tablespoons butter

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Input: 1 teaspoon soft green peppercorns


Input: 1 medium bouquet garni, containing sage

1 medium bouquet garni , containing sage

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Input: 1 garlic clove, unpeeled


Input: 1 medium-size carrot


Input: 6 ounces pork fillet, cut in 4 pieces

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Input: 1 medium-size onion


Input: 15 ounces barding fat (ask butcher for a layer of pork fat)

15 ounces barding fat ( ask butcher for a layer of pork fat )

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Input: 1 duck, about 5 pounds

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Input: Salt and freshly ground black pepper to taste

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Input: 12 fresh mint leaves, chopped or 1 tablespoon dried

12 fresh mint leaves , chopped or 1 tablespoon dried

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Input: 3/4 cup plain, unflavored yogurt

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Input: 16 noisettes of lamb (boned and trimmed rib or loin chops cut 1- to 1 1/2 inches thick)

16 noisettes of lamb ( boned and trimmed rib or loin chops cut 1- to 1$1/2 inches thick )

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Input: 4 medium cucumbers, peeled and cut into very fine matchsticks

4 medium cucumbers , peeled and cut into very fine matchsticks

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Input: 1 cup chopped chives


Input: 1/2 cup lamb or veal stock

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Input: 4 tablespoons olive oil


Input: water


Input: 2 tablespoon olive oil


Input: 1 large onion


Input: 2 cloves garlic


Input: Salt and freshly ground black pepper to taste

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Input: Juice of 1 lemon