Input: 2 pounds mussels, preferably small ones, scrubbed and debearded

2 pounds mussels , preferably small ones , scrubbed and debearded

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

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Input: 4 cups fish stock or chicken stock

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

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Input: 1 cup dry white wine


Input: 3 tablespoons fresh or canned tomato puree

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

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Input: 1 pinch powdered saffron


Input: 1 medium onion, chopped fine

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

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Input: 1 bulb fennel, chopped


Input: 3 cloves garlic, crushed


Input: 1 tablespoon extra-virgin olive oil


Input: 1/2 cup chopped walnuts


Input: 1 cup hot water


Input: 1 cup white raisins


Input: 2 1/2 cups flour


Input: 2 teaspoons baking soda


Input: 1 teaspoon salt


Input: 1 heaping teaspoon ground coriander


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground cloves


Input: 2 eggs, beaten


Input: 2 tablespoons ginger root, grated

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Input: 1/2 cup sugar


Input: 1/2 cup unsalted butter at room temperature

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

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Input: 1 cup molasses


Input: Salt and pepper to taste

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


Input: 1/4 to 1/2 cup dry Sherry

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

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Input: 1 stalk celery, minced


Input: 1 cup seedless grapes, unpeeled

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

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Input: 1/4 pound mushrooms, chopped


Input: 2 tablespoons unsalted butter


Input: 1 medium onion, finely chopped

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

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Input: 1 1/2 cups chicken broth


Input: 1/4 pound raw wild rice


Input: 2 pheasants, 1 1/2 to 2 pounds each

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

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Input: 1 teaspoon baking soda


Input: 2 cups buttermilk


Input: 2 eggs, beaten


Input: 1 1/2 tablespoons unsalted butter, melted

1$1/2 tablespoons unsalted butter , melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: Salt to taste


Input: 1 1/2 cups white cornmeal


Input: 1/4 cup olive oil


Input: 3 1/2 tablespoons red-wine vinegar


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 head iceberg lettuce, about 1/4 pound, core removed

1/2 head iceberg lettuce , about 1/4 pound , core removed

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

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Input: 1 medium-size red onion, sliced into thin rings

1 medium-size red onion , sliced into thin rings

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

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Input: 1 head radicchio, about 1/4 pound, core removed

1 head radicchio , about 1/4 pound , core removed

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

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Input: 2 heads bibb lettuce, about 1/4 pound each

2 heads bibb lettuce , about 1/4 pound each

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-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: 1/8 teaspoon Tabasco sauce


Input: 1 1/4 cups water or fresh or canned chicken broth

1$1/4 cups water or fresh or canned chicken broth

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

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

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

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Input: 2 tablespoons butter


Input: 1/2 cup finely chopped onion


Input: 1 cup converted rice


Input: 1 bay leaf


Input: 2 small yellow squash, about 1/2 pound

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

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Input: 1 medium-size red sweet pepper


Input: 1 teaspoon honey


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 teaspoon dry mustard


Input: 1 teaspoon ground cumin


Input: 2 tablespoons olive or vegetable oil

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

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Input: 1/4 cup cider vinegar


Input: 2 teaspoons finely chopped garlic


Input: 1 tablespoon chili powder


Input: Salt to taste


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

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

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

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Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flat bread (Afghan) or 4 pitas

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

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Input: 1/8 teaspoon salt


Input: 1/2 cup chopped Italian parsley


Input: 2 cloves minced garlic


Input: 1/2 teaspoon crushed red pepper flakes

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

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Input: 1 pound lean ground lamb


Input: 1 1/2 cups finely chopped onion


Input: 4 tomatoes, halved


Input: 4 Hungarian or Italian peppers


Input: 1 medium onion


Input: 1 tablespoon sumac


Input: 1/8 to 1/4 teaspoon cayenne pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium cloves garlic, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups walnuts


Input: 1 tablespoon walnut oil


Input: 1 teaspoon plus 1 tablespoon paprika

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices white bread, crusts removed

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

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Input: 3 pounds chicken, cut up

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

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Input: 6 sprigs parsley


Input: 8 peppercorns


Input: Salt


Input: 2 bay leaves


Input: 1 large onion plus 1/2 cup minced

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

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Input: 1 cup coarsely chopped carrots


Input: 1 1/2 cups firmly packed brown sugar

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

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Input: 1 rounded tablespoon whole cloves


Input: 1 cup Dijon mustard


Input: 1 1/2 cups orange marmalade


Input: 1 15-pound smoked ham, on the bone

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

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Input: 1/4 cup chopped fresh parsley


Input: 2 cups chopped fresh kale, or Swiss chard

2 cups chopped fresh kale , or Swiss chard

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

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Input: Freshly grated horseradish root, optional

Freshly grated horseradish root , optional

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

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Input: 2 cups fresh bread crumbs


Input: 2 tablespoons white wine


Input: 3 tablespoons Dijon mustard


Input: 1 teaspoon dry mustard


Input: 2 cups canned chickpeas, drained

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups diced fresh pumpkin or winter squash (butternut or acorn)

3 cups diced fresh pumpkin or winter squash ( butternut or acorn )

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

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

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


Input: 4 cups beef, veal, chicken, vegetable stock or water

4 cups beef , veal , chicken , vegetable stock or water

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

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Input: 12 ounces porter or stout


Input: 2 tablespoons brown sugar


Input: 3 cups chopped onions


Input: 6 cloves garlic, finely chopped

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

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Input: 2 tablespoons cracked black peppercorns


Input: 1/4 cup vegetable or light olive oil

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

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Input: 2 tablespoons kosher salt


Input: 1/2 teaspoon whole black peppercorns


Input: Salt to taste


Input: 6 short ribs, about 1 pound each

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

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Input: 2 cups red zinfandel


Input: 1/2 cup plus 2 tablespoons hoisin sauce

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Input: 4 pounds beef short ribs, cut into 3-inch lengths

4 pounds beef short ribs , cut into 3-inch lengths

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

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Input: 1/2 pound fresh porcini mushrooms, or sliced shiitake mushrooms

1/2 pound fresh porcini mushrooms , or sliced shiitake mushrooms

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

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Input: 1/2 pound dried pitted prunes, cut into 1/3-inch slices

1/2 pound dried pitted prunes , cut into 1/3-inch slices

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

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Input: 4 tablespoons duck fat or vegetable oil

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

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Input: 8 cups veal stock or 6 cups canned beef broth mixed with 2 cups water

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

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


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 heads garlic


Input: 6 cups hearty red wine, like Cahors or Madiran

6 cups hearty red wine , like Cahors or Madiran

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

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Input: 1 tablespoon black peppercorns


Input: 7 medium onions, peeled


Input: 3 stalks celery, cut into 1-inch pieces

3 stalks celery , cut into 1-inch pieces

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

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Input: 1 ounce (about 1 loosely packed cup) fresh thyme sprigs

1 ounce ( about 1 loosely packed cup ) fresh thyme sprigs

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

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Input: 2 bay leaves


Input: 3 pounds beef short ribs, cut into 3-inch lengths

3 pounds beef short ribs , cut into 3-inch lengths

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium carrots, cut into 1-inch pieces

3 medium carrots , cut into 1-inch pieces

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

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Input: 2 tablespoons chopped parsley


Input: 3 tablespoons flour


Input: 1/4 teaspoon cumin


Input: 1/4 teaspoon ground or grated fresh ginger

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg


Input: Salt and pepper


Input: 1 pound cooked breast of veal

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

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Input: 1 bunch watercress


Input: 1 dill sprig


Input: Veal meatballs (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 pound fresh kosher salmon caviar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 2 celery stalks, cut into 1-inch pieces

2 celery stalks , cut into 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, scraped and cut into 1-inch pieces

2 carrots , scraped and cut into 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 10 peppercorns


Input: 1 onion stuck with 2 cloves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds chicken wings


Input: 1 pound veal breast


Input: 2 garlic cloves, sliced


Input: 2 tablespoons olive oil


Input: 3 egg whites


Input: 24 melon balls (cantaloupe or honeydew Fresh mint for garnish)

24 melon balls ( cantaloupe or honeydew Fresh mint for garnish )

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

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

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


Input: 1 1/2 tablespoons brandy or apricot liqueur

1$1/2 tablespoons brandy or apricot liqueur

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 soft bean-curd cake (see note)

B-QTY B-NAME I-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 dried apricots


Input: Parsley for garnish


Input: 2 pomegranates or 2 pounds small seedless grapes (see note)

2 pomegranates or 2 pounds small seedless grapes ( see note )

B-QTY B-NAME B-COMMENT B-QTY 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and pepper to taste

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


Input: 2 tablespoons soy sauce


Input: 4 cups chicken stock


Input: 1 large onion, sliced

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


Input: 2 garlic cloves, slivered


Input: 6 pounds lean brisket of beef

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

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 kosher salt


Input: 3 tablespoons red-wine vinegar


Input: 1 tablespoon lemon juice


Input: 8 tablespoons olive oil


Input: 15 fresh sage leaves or 2 tablespoons dry sage

B-QTY B-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 teaspoon unsalted margarine for greasing the baking pans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup slivered almonds


Input: 6 garlic cloves


Input: 1 1/2 cups orange juice


Input: 1/2 cup shelled white pistachio nuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup shelled walnuts


Input: 1/2 cup raisins


Input: 1/2 cup dried apricots, cut in bite-size pieces

1/2 cup dried apricots , cut in bite-size pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups honey


Input: 1/2 teaspoon nutmeg


Input: 1 teaspoon baking soda


Input: 1 teaspoon cinnamon


Input: 1/8 teaspoon ground cloves


Input: 3 cups sifted all-purpose flour


Input: 1/2 teasoon salt


Input: 1 cup chopped fresh basil


Input: Salt and pepper


Input: 1 pound orzo


Input: 2 ounces pine nuts


Input: 3 tablespoons olive oil


Input: 2 tablespoons chopped fresh mint


Input: Salt and pepper to taste

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


Input: 1 tablespoon sugar


Input: 1 teaspoon lemon juice


Input: 3 tablespoons margarine


Input: 2 bags of baby carrots, about 12 ounces each, scraped and washed

2 bags of baby carrots , about 12 ounces each , scraped and washed

B-QTY O O 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 NoCAP

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


Input: Parsley sprigs for garnish


Input: 20 pitted black olives


Input: 1 tablespoon brandy


Input: Salt and pepper to taste

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


Input: 3 tablespoons dark soy sauce


Input: 2 tablespoons tarragon


Input: 1/4 teaspoon ground cumin


Input: 1 6-to 8-pound roaster chicken

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


Input: 3 sprigs fresh marjoram


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon finely chopped fresh mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 1/2 cup chicken broth


Input: 6 to 8 large carrots, about 1 1/2 pounds

6 to 8 large carrots , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped parsley


Input: 1/3 cup sour cream


Input: 1 tablespoon red-wine vinegar


Input: 2 tablespoons butter


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 teaspoon finely minced garlic


Input: 1/2 cup finely chopped dill pickles

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onions


Input: 4 tablespoons fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds ground round steak


Input: 2 teaspoons plus 1 tablespoon corn, peanut or vegetable oil

2 teaspoons plus 1 tablespoon corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup applesauce


Input: 1 tablespoon sugar


Input: 1/4 cup apple jelly or red currant jelly

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Input: 6 apples


Input: 1/2 cup Crisco


Input: 3 1/2 tablespoons ice water


Input: 1 1/2 cups flour


Input: 1 teaspoon salt


Input: 12 leeks


Input: 1 garlic clove, pressed


Input: 10 tablespoons olive oil


Input: 1 tablespoon fresh basil, minced

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Input: 1 tablespoon fresh dill, minced

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Input: 1 tablespoon fresh parsley, minced

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Input: 4 tablespoons white wine vinegar (or a fruit vinegar if available)

4 tablespoons white wine vinegar ( or a fruit vinegar if available )

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Input: 1/4 teaspoon sugar


Input: 3/4 teaspoon salt


Input: 2 grindings of black pepper


Input: 1 garlic clove, pressed


Input: 1/2 teaspoon Dijon mustard


Input: 3 cups ruby lettuce


Input: 1 cup arugula, loosely packed

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Input: 1 ounce or 8 nasturtium blossoms

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Input: Half a lemon


Input: 1/2 teaspoon dried basil


Input: 1/2 teaspoon dried oregano


Input: 1/2 teaspoon dried rosemary


Input: 1/2 teaspoon dried tarragon


Input: 1/2 teaspoon dried thyme


Input: Salt and pepper


Input: 4 teaspoons olive oil


Input: 2 garlic cloves, minced


Input: 6 quails, split open


Input: 1/2 teaspoon sugar (optional)

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Input: Salt and pepper, to taste

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Input: 2 eggs beaten


Input: 5 teaspoons clarified butter


Input: 6 squabs


Input: 1/4 cup Madeira


Input: 1 1/4 cups game stock


Input: 3 sprigs fresh thyme


Input: 3 sprigs fresh basil


Input: 3 sprigs parsley


Input: 1 bay leaf


Input: 6 cups ripe Concord grapes


Input: 4 cups water


Input: 2 tomatoes, about 3/4 pound

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Input: A small handful of extra-fine capers

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Input: 1 16-ounce can of chestnuts, drained of liquid and coarsely chopped

1 16-ounce can of chestnuts , drained of liquid and coarsely chopped

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Input: 1 1/2 teaspoons white pepper


Input: 3/4 cup finely chopped celery


Input: 1 teaspoon finely minced garlic


Input: 1 cup finely chopped onions


Input: 1 tablespoon olive oil


Input: 1 Idaho potato


Input: 1 1/2 cups orange juice


Input: 1/2 pound fresh raw shrimp


Input: 2 pounds fresh mussels


Input: 1 cup wild rice


Input: 3 cups water


Input: 6 grindings white pepper


Input: 1 5 1/2-pound wild turkey


Input: 12 ounces plain, unflavored yogurt

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Input: 1 teaspoon white peppercorns


Input: 1/2 teaspoon black peppercorns


Input: 1 pound venison fillet, cut into 4 steaks

1 pound venison fillet , cut into 4 steaks

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Input: 6 tablespoons clarified butter


Input: 3 cups game stock


Input: 2 tablespoons Madeira


Input: 2 tablespoons creme fraiche


Input: 1 teaspoon salt


Input: 8 ounces peach jam


Input: 2 whole garlic cloves, crushed

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Input: 1 tablespoon freshly grated ginger


Input: 1 tablespoon green peppercorns


Input: 2 tablespoons red currant jelly


Input: 2 egg yolks


Input: 1 1/2 cups flour


Input: Pinch of salt, if desired

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Input: 1 cup butter


Input: 2 tablespoons flour


Input: 2 stalks celery, sliced into 1-inch pieces

2 stalks celery , sliced into 1-inch pieces

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Input: 5 whole garlic cloves


Input: 1 teaspoon dried thyme


Input: 1 teaspoon freshly ground pepper


Input: 4 carrots, washed and sliced into 1-inch pieces

4 carrots , washed and sliced into 1-inch pieces

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Input: 2 onions, quartered with skins left on

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Input: 2 1/2 pounds venison breast bones


Input: 1 1/2 pounds beef bones


Input: 3 tablespoons soy sauce


Input: 1 1/2 pounds veal bones


Input: 1 pound filet of venison


Input: 1 tablespoon wasabi (Japanese horseradish available in specialty stores and greengrocers)

1 tablespoon wasabi ( Japanese horseradish available in specialty stores and greengrocers )

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Input: 1 1/2 tablespoons water


Input: 1/8 teaspoon salt, optional


Input: Freshly ground black pepper to taste

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Input: 8 ounces pork tenderloin


Input: 1 large clove garlic


Input: 1 tablespoon hot sweet mustard


Input: 1 tablespoon lemon juice


Input: Freshly ground black pepper to taste

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Input: 1/2 cup plain nonfat yogurt


Input: 1 teaspoon reduced-sodium soy sauce


Input: 1 large clove garlic


Input: 1 1/2 tablespoons dry sherry


Input: 1 tablespoon toasted sesame oil


Input: 3 tablespoons rice vinegar


Input: 4 ounces whole red onion


Input: 1 pound whole broccoli or 8 ounces ready-cut broccoli florets (3 1/2 to 4 cups)

1 pound whole broccoli or 8 ounces ready-cut broccoli florets ( 3$1/2 to 4 cups )

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Input: 1 cup fresh or canned chicken broth

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Input: 2 tablespoons olive oil


Input: 1 3-pound chicken, cut up for sauteing

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Input: 1 pound tiny new potatoes


Input: 1 tablespoon butter (optional)

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Input: 1 cup good red-wine vinegar


Input: Salt and freshly ground black pepper

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Input: 1/4 cup minced shallots or scallions

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Input: 3 cups chopped whole imported tomatoes

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Input: 1/4 cup flour


Input: 1 cup finely chopped onions


Input: 1 tablespoon finely minced garlic


Input: 3/4 pound fresh mushrooms, left whole if small, otherwise cut in quarters or split in half, depending on size

3/4 pound fresh mushrooms , left whole if small , otherwise cut in quarters or split in half , depending on size

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Input: 2 tablespoons chopped fresh tarragon or half the amount dried

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Input: 1 cup dry white wine


Input: 6 turkey legs, about 1 pound each

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Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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


Input: 2 tablespoons olive oil


Input: 2 tablespoons finely chopped parsley


Input: 8 thin seeded lemon slices


Input: 3 tablespoons drained capers


Input: 6 to 8 tablespoons corn, peanut or vegetable oil

6 to 8 tablespoons corn , peanut or vegetable oil

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Input: 2 eggs, lightly beaten


Input: 4 tablespoons water


Input: 1/4 cup flour


Input: 4 cups fresh bread crumbs


Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: Vegetable oil


Input: 8 slices fresh boneless turkey breast, about 1 1/2 pounds total weight

8 slices fresh boneless turkey breast , about 1$1/2 pounds total weight

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Input: 1 cup orange peel (from 6 oranges, approximately)

1 cup orange peel ( from 6 oranges , approximately )

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Input: 4 cups sugar


Input: 2 pounds cranberries


Input: 1 1/2 cups water


Input: 1 pound hard pears


Input: 3 cups water


Input: 10 whole black peppercorns


Input: 1 teaspoon salt


Input: 4 bay leaves


Input: 2 slices sour rye bread


Input: Salt and pepper to taste

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Input: 1/2 pound bacon


Input: 3 medium onions


Input: 2 pounds beef round


Input: 1 tablespoon flour


Input: 1 cup water


Input: 1/4 teaspoon salt


Input: 2 tablespoons sour cream


Input: 6 slices bacon


Input: 1 medium onion


Input: 1 pound mushrooms


Input: 2 or 3 tablespoons lemon juice

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Input: Salt to taste


Input: 6 teaspoons sour cream


Input: 3 hard-cooked eggs, halved lengthwise

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Input: 1 pound spinach


Input: 1 tablespoon rice


Input: 2 medium potatoes, peeled and cut into 9 pieces each

2 medium potatoes , peeled and cut into 9 pieces each

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Input: 1 egg


Input: 1 pound smoked pork ribs


Input: 7 cups water


Input: Freshly ground pepper to taste

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


Input: 2 or 3 medium onions


Input: 2 packages dry yeast


Input: 1/2 cup warm water


Input: 1 1-pound package of bacon

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Input: 4 to 5 cups flour


Input: 1/2 teaspoon salt


Input: 3 tablespoons sugar


Input: 1 cup water


Input: 2 sticks margarine


Input: 9 raw cranberries


Input: 2 tablespoons sour cream


Input: 1 small onion, minced

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Input: Salt to taste


Input: 2 tablespoons chopped parsley, plus parsley sprigs for garnish

2 tablespoons chopped parsley , plus parsley sprigs for garnish

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Input: 6 medium tomatoes


Input: 1 pound mushrooms


Input: 1/2 cup dry white wine


Input: Salt


Input: 1 pound linguine


Input: 1 tablespoon chopped Italian parsley leaves

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Input: 2 lobsters, each 1 3/4 pounds, cut up

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Input: 1 28-ounce can Italian plum tomatoes

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

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Input: Freshly ground black pepper to taste

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

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Input: 1 tablespoon tomato paste


Input: 1 bay leaf


Input: 1 cup fish or seafood stock

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Input: 1 teaspoon dried oregano


Input: 1 teaspoon crushed red pepper flakes

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Input: 1 medium onion, chopped fine

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Input: 1 tablespoon garlic chopped fine


Input: 6 torn fresh basil leaves


Input: 1 ounce fresh lime


Input: splash simple syrup


Input: sprig of basil, for garnish

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Input: 5 tablespoons extra virgin olive oil

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Input: 2 ounces sliced fresh strawberries


Input: 2 ounces Souza Hornitos tequila


Input: 1 1/2 cups sliced shiitake mushrooms, steamed until tender

1$1/2 cups sliced shiitake mushrooms , steamed until tender

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Input: 1/2 cup fava beans or lima beans, steamed until tender

1/2 cup fava beans or lima beans , steamed until tender

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Input: 4 4-to 6-ounce grouper, catfish or halibut fillets

4 4-to 6-ounce grouper , catfish or halibut fillets

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Input: 12 ounces fresh goat cheese


Input: 1 tablespoon chopped fresh parsley


Input: 1 tablespoon chopped fresh basil


Input: 1 1/2 cups diced summer squash, steamed until nearly tender

1$1/2 cups diced summer squash , steamed until nearly tender

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Input: Kosher salt and freshly ground black pepper to taste

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Input: 1 cup fresh corn kernels, lightly toasted

1 cup fresh corn kernels , lightly toasted

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Input: 1 1/2 cups diced zucchini, steamed until nearly tender

1$1/2 cups diced zucchini , steamed until nearly tender

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Input: 16 baby carrots, steamed until tender and cooled

16 baby carrots , steamed until tender and cooled

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Input: 24 thin asparagus, steamed until tender and cooled

24 thin asparagus , steamed until tender and cooled

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Input: 12 4-by-4-inch sheets of homemade pasta, or 8 dried lasagna noodles

12 4-by-4-inch sheets of homemade pasta , or 8 dried lasagna noodles

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Input: Kosher salt and freshly ground black pepper to taste

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Input: 1 tablespoon cornstarch


Input: 1/4 cup passion fruit juice


Input: 1 1-inch piece fresh ginger root, peeled and minced

1 1-inch piece fresh ginger root , peeled and minced

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Input: 1 stalk lemongrass, smashed and coarsely chopped

1 stalk lemongrass , smashed and coarsely chopped

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Input: 1/2 cup lobster broth (clam juice can be substituted)

1/2 cup lobster broth ( clam juice can be substituted )

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Input: 4 jasmine tea bags


Input: 1/4 teaspoon lemon zest


Input: 1 teaspoon orange zest


Input: 1 clove garlic, minced


Input: 3/4 cup fresh squeezed orange juice

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Input: 2 cups tomato juice


Input: 3/4 teaspoon kosher salt


Input: 3/4 teaspoon freshly ground black pepper

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Input: 1/4 teaspoon saffron threads


Input: 4 4- to 6-ounce Chilean sea bass fillets (or any firm white fish)

4 4- to 6-ounce Chilean sea bass fillets ( or any firm white fish )

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Input: 3 cups fresh plum tomatoes, chopped

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Input: 1/4 cup dry white wine


Input: 2 cloves garlic, minced


Input: 1/2 cup Pernod


Input: 1/2 cup minced onion


Input: 2 tablespoons chopped fresh basil


Input: Extra-virgin olive-oil spray


Input: 1 1/2 cups minced fresh fennel, plus 2 tablespoons chopped fennel fronds for garnish

1$1/2 cups minced fresh fennel , plus 2 tablespoons chopped fennel fronds for garnish

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Input: 1 tablespoon chopped fresh oregano


Input: 15 asparagus, cut into 1-inch pieces

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Input: 16 green beans, cut into 1-inch lengths

16 green beans , cut into 1-inch lengths

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Input: 1 cup diced carrots


Input: 1 cup mushrooms, quartered


Input: 1/2 cup diced turnip


Input: 1 cup cooked couscous


Input: 1 cup diced zucchini


Input: 2 skinless chicken breasts, cut into rounds that will fit neatly into the bottom of the pumpkin

2 skinless chicken breasts , cut into rounds that will fit neatly into the bottom of the pumpkin

B-QTY B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT O 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: 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: 2 teaspoons kosher salt


Input: 8 cups vegetable or chicken broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cracked black peppercorns, with more to taste

1/2 teaspoon cracked black peppercorns , with more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small pumpkin (or 4 acorn squashes)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 clove garlic, peeled and cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive-oil spray


Input: 2 oyster mushrooms or 2 large white mushrooms, minced

2 oyster mushrooms or 2 large white mushrooms , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons rice vinegar, with more to taste

2 teaspoons rice vinegar , with more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon Dijon mustard


Input: 1/2 teaspoon Serrano chilies or other fresh chili peppers

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, minced


Input: 1 scallion, minced


Input: 2 tablespoons honey


Input: 1 tablespoon sun-dried tomato, cut into thin strips

1 tablespoon sun-dried tomato , cut into thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sweet yellow pepper, cut into thin strips

1/2 cup sweet yellow pepper , cut into thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup carrots, peeled and cut into thin strips

1/2 cup carrots , peeled and cut into thin strips

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 cup sweet red pepper, cut into thin strips

1/2 cup sweet red pepper , cut into thin strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup jicama, cut into thin strips

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: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 teaspoons olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sherry vinegar, or more as needed

3 tablespoons sherry vinegar , or more as needed

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 extra-virgin olive oil


Input: 2 tablespoons mixed chopped fresh parsley, chives and chervil (or any 2 of them)

2 tablespoons mixed chopped fresh parsley , chives and chervil ( or any 2 of them )

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

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


Input: 1/2 pound spinach leaves, stemmed, washed and dried

1/2 pound spinach leaves , stemmed , washed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups radicchio


Input: 4 6-to-8-ounce blackfish fillets, skin attached

4 6-to-8-ounce blackfish fillets , skin attached

B-COMMENT I-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: 2 large bunches arugula (about 1/2 pound), thoroughly washed, tough stems removed and large leaves torn

2 large bunches arugula ( about 1/2 pound ) , thoroughly washed , tough stems removed and large leaves torn

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

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

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

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


Input: 1 dozen fresh sardines (see note)

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon kosher salt


Input: 1/8 teaspoon freshly ground pepper


Input: 4 tomatoes, peeled, seeded and cut into 1/2-inch chunks

4 tomatoes , peeled , seeded and 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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 1/2 cup plus 1 tablespoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup red-wine vinegar


Input: 3/4 cup dry white wine


Input: 2 teaspoons coriander seeds


Input: 2 tablespoons extra-virgin olive oil


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tomatoes, peeled, cut into 6 wedges and seeded

2 tomatoes , peeled , cut into 6 wedges and seeded

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 4-pound striped bass (see note), gutted, scaled and gills and fins removed

1 4-pound striped bass ( see note ) , gutted , scaled and gills and fins removed

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

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

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


Input: 1 medium fennel bulb


Input: 4 large handfuls of mixed greens, like basil, arugula, radicchio, bibb lettuce, chicory, dandelion and endive

4 large handfuls of mixed greens , like basil , arugula , radicchio , bibb lettuce , chicory , dandelion and endive

B-QTY B-COMMENT O O 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

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: 1/4 cup sherry vinegar or white-wine vinegar, or more as needed

1/4 cup sherry vinegar or white-wine vinegar , or more as needed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-COMMENT B-NAME O 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: 3 shallots, peeled and finely chopped

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: 2 tablespoons finely chopped Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra-virgin olive oil, or more as needed

1/2 cup extra-virgin olive oil , or more as needed

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red or yellow bell peppers (or 1 of each), roasted, skinned and seeded

2 red or yellow bell peppers ( or 1 of each ) , roasted , skinned and seeded

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


Input: 1 1/2 pounds fresh tuna steak, cut at least 1 inch thick

1$1/2 pounds fresh tuna steak , cut at least 1 inch thick

B-QTY B-UNIT 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 NoCAP

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


Input: 4 medium waxy potatoes, like Yellow Finn, Yukon gold, or Bintje

4 medium waxy potatoes , like Yellow Finn , Yukon gold , or Bintje

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

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

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


Input: 1 3-inch piece fresh lemon grass

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce fresh lemon juice


Input: 1 ounce simple syrup


Input: 2 stalks lemon grass


Input: 4 kaffir lime leaves


Input: 1 teaspoon cornstarch


Input: 2 tablespoons rum or Cognac


Input: 1 1/2 cups heavy cream


Input: 1/2 cup heavy cream


Input: 5 ounces semisweet chocolate, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sliced almonds


Input: 1 750-milliter bottle vodka


Input: 1/2 cup plus 1 tablespoon cake flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 24-ounce jar sour cherries in light syrup, drained, syrup reserved

1 24-ounce jar sour cherries in light syrup , drained , syrup reserved

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

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

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


Input: 1 teaspoon grated lemon zest


Input: 1/8 teaspoon salt


Input: 1 teaspoon vanilla extract


Input: 1/4 cup sugar


Input: 3 eggs


Input: 1 tablespoon bread crumbs


Input: 2 tablespoons melted butter, plus additional for greasing dish

2 tablespoons melted butter , plus additional for greasing dish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 4 ounces milk chocolate, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces semisweet chocolate, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon all-purpose flour


Input: 4 tablespoons unsalted butter, at room temperature, plus additional for coating ramekins

4 tablespoons unsalted butter , at room temperature , plus additional for coating ramekins

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

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: 3 tablespoons sugar, plus additional for coating ramekins

3 tablespoons sugar , plus additional for coating ramekins

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: 1/2 cup ground almonds or walnuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup bread crumbs


Input: 1/2 cup heavy cream, whipped, for serving

1/2 cup heavy cream , whipped , for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs, separated


Input: 1/2 teaspoon vanilla extract


Input: 2 ounces semisweet chocolate, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sugar


Input: 1 1/2 cups confectioners' sugar


Input: 2 1/2 cups coconut flakes


Input: 1 teaspoon grated lemon zest


Input: 5 egg whites


Input: 1 teaspoon grated lemon zest


Input: 1/2 teaspoon vanilla extract


Input: 9 eggs, separated


Input: 1/2 cup plus 3 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups confectioners' sugar, plus additional for garnish

1$1/4 cups confectioners' sugar , plus additional for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup unsalted butter, at room temperature

1 cup unsalted butter , at room temperature

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 teaspoon salt


Input: 1 teaspoon baking powder


Input: 1/8 teaspoon ground clove


Input: 1/2 cup bread crumbs


Input: 1/8 teaspoon ground cinnamon


Input: 1 1/2 cups poppy seeds


Input: 1 1/2 cups finely ground almonds


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: Butter and flour for coating pan

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 12 ounces fresh linguine


Input: 1/8 teaspoon ground cloves


Input: 1 28-ounce can no-salt-added tomato puree

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon hot-pepper flakes


Input: 1/2 teaspoon ground coriander


Input: 1/2 teaspoon caraway seeds


Input: 2 large cloves garlic


Input: 1 teaspoon olive oil


Input: 16 ounces whole onion or 14 ounces chopped, ready-cut onion (3 1/3 cups)

16 ounces whole onion or 14 ounces chopped , ready-cut onion ( 3$1/3 cups )

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

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: 10 ounces extra lean ground beef

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large fennel bulbs


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons finely chopped shallots


Input: 4 tablespoons butter


Input: 6 anchovy fillets, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fresh mushrooms


Input: Juice of 1/2 lemon


Input: 2 pounds fresh spinach or 1 10-ounce package spinach in plastic bag

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


Input: 2 tablespoons butter


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 3 tablespoons capers, drained


Input: 1 tablespoon finely minced garlic


Input: 1 tablespoon olive oil


Input: 3 tomatoes, about 1 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup butter


Input: Cloudberries as garnish


Input: 12 green olives


Input: 6 black olives, pitted

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


Input: 1 1/2 pounds or pints of scallops, preferably bay scallops

1$1/2 pounds or pints of scallops , preferably bay scallops

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


Input: 1 1/4 cups milk


Input: 1 tablespoon sugar


Input: Freshly ground pepper to taste

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


Input: 1/4 cup finely chopped parsley


Input: 3 large eggs, about 3/4 cup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired

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


Input: 3/4 cup water


Input: 6 tablespoons sugar


Input: 6 tablespoons white vinegar


Input: 2 tablespoons flour


Input: 4 cucumbers, about 1 3/4 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups fresh or canned beef broth

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

NoCAP 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: Salt to taste if desired

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


Input: 3/4 pound onions, peeled, cut in half and thinly sliced, about 2 1/2 cups

3/4 pound onions , peeled , cut in half and thinly sliced , about 2$1/2 cups

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

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

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


Input: 1/4 cup butter


Input: 5 or 6 Idaho potatoes, about 2 pounds

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds lean sirloin of beef cut into slices 3/8 inch thick

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

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


Input: 1/2 cup white vinegar


Input: 1/2 cup sugar


Input: 1/4 cup Sweet and Sour Dill Sauce (see recipe)

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

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

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


Input: 2 tablespoons heavy cream


Input: 3 tablespoons finely chopped fresh dill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coarsely chopped, loosely packed dill, stems included

1 cup coarsely chopped , loosely packed dill , stems included

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons flour


Input: 3 tablespoons butter


Input: 1 1/2 cups thinly sliced onions


Input: Freshly ground pepper to taste


Input: 1 onion, about 1/2 pound, trimmed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large carrots, trimmed and cut into 2-inch lengths

2 large carrots , trimmed and cut into 2-inch lengths

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: 2 ribs celery, trimmed and cut into 2-inch lengths

2 ribs celery , trimmed and cut into 2-inch lengths

B-QTY O 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: 20 peppercorns


Input: 6 cups water, approximately


Input: Salt to taste if desired

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


Input: 1 boneless shoulder of veal, 3 1/2 pounds, tied

1 boneless shoulder of veal , 3$1/2 pounds , tied

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plus 2 tablespoons heavy cream

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely grated onion


Input: Salt to taste if desired

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


Input: Freshly ground pepper to taste

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


Input: 3 egg yolks


Input: 1/2 cup seltzer or club soda

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dried thyme


Input: 1/4 cup butter


Input: 3 tablespoons flour


Input: 1 3/4 cups fresh or canned beef broth

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

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Input: 1 tablespoon red currant jelly


Input: 5 or 6 Idaho potatoes, about 2 pounds

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 can, 3 1/2 ounces, anchovy fillets or sprats (available where fine imported foods are sold)

1 can , 3$1/2 ounces , anchovy fillets or sprats ( available where fine imported foods are sold )

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

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 YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup fine fresh bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ground top round of beef

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped scallions


Input: 1 egg, beaten


Input: 1/2 pound fatty ground pork


Input: 1 1/2 tablespoons peanut oil


Input: 1/2 cup low-salt chicken broth


Input: 2 teaspoons sugar


Input: 1 1/2 tablespoons coarsely chopped Chinese fermented black beans

1$1/2 tablespoons coarsely chopped Chinese fermented black beans

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons salt


Input: 1 tablespoon Asian sesame oil


Input: 3/4 teaspoon freshly ground white pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound medium shrimp, shelled and deveined

1 pound medium shrimp , shelled 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 teaspoons dark soy sauce


Input: 1 tablespoon light (thin) soy sauce

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

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Input: 1 1/2 tablespoons rice wine or dry sherry

1$1/2 tablespoons rice wine or dry sherry

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped garlic


Input: 1 1/2 tablespoons minced fresh ginger


Input: 2 tablespoons butter


Input: 30 fresh sage leaves


Input: 1 cup or more freshly grated Parmigiano-Reggiano

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg white


Input: 2 teaspoons plus 1 tablespoon cornstarch

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound cut pasta, like ziti

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon wedges


Input: 6 tablespoons unsalted butter, plus more for greasing pan

6 tablespoons unsalted butter , plus more for greasing pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces slightly stale white bread, cut into 1/2-inch cubes

8 ounces slightly stale white bread , cut into 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs, separated

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


Input: 4 large egg yolks


Input: 3 tablespoons apricot jam


Input: 1/2 teaspoon lemon juice


Input: 1/2 teaspoon vanilla


Input: 4 tablespoons (1/2 stick) butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 4 tablespoons minced chervil, parsley or dill

4 tablespoons minced chervil , parsley or dill

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: 1 salmon fillet, 1 1/2 to 2 pounds

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

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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: 2 cups ruby port


Input: 2 cups light red wine, such as Bordeaux

2 cups light red wine , such as Bordeaux

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups sugar


Input: Half of a vanilla bean, split lengthwise, seeds scraped

Half of a vanilla bean , split lengthwise , seeds scraped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 1/2 cups cold heavy cream or vanilla ice cream

1$1/2 cups cold heavy cream or vanilla ice cream

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups, plus 1 teaspoon, sugar

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups whole milk


Input: Pinch of salt


Input: Finely grated zest of 2 lemons

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 40 large pitted prunes, preferably sulfured

40 large pitted prunes , preferably sulfured

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Half of a vanilla bean, split lengthwise, seeds scraped

Half of a vanilla bean , split lengthwise , seeds scraped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/2 tablespoon lemon juice


Input: 3/4 cup (about 3 ounces) shaved bittersweet chocolate

3/4 cup ( about 3 ounces ) shaved bittersweet chocolate

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sliced almonds, toasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon orange-flower water


Input: 1/2 teaspoon almond extract


Input: 4 large egg yolks, at room temperature

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: Finely grated zest of 1 orange

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup unsalted butter, at room temperature

1 cup unsalted butter , at room temperature

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

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Input: 3 cups flour, sifted


Input: 1 cup whole blanched almonds, toasted (see note)

1 cup whole blanched almonds , toasted ( see note )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 pints vanilla ice cream, softened

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

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Input: 5 cups heavy cream, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons vanilla


Input: 12 ounces hard white nougat, crushed into small pieces

12 ounces hard white nougat , crushed into small pieces

B-QTY B-UNIT B-COMMENT I-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 NoPAREN NoPAREN


Input: 1 1/2 cups jam, raspberry, apricot, strawberry or peach

1$1/2 cups jam , raspberry , apricot , strawberry or peach

B-QTY B-UNIT B-NAME O I-COMMENT O 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: 1 1/4 cups sugar


Input: 1/4 teaspoon cream of tartar


Input: 3/4 cup plus 5 tablespoons superfine sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooking-oil spray


Input: Sprinkle salt


Input: Freshly ground black pepper


Input: 3 large egg whites, at room temperature

3 large egg whites , at room temperature

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

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Input: Pinch of salt


Input: Few sprigs cilantro to yield 2 tablespoons chopped

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

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Input: 2 to 3 green onions to yield 1/4 cup

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

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Input: 2 tablespoons lime juice


Input: 1 ripe medium avocado


Input: 1/2 cup light sour cream


Input: 1 jalapeno


Input: 1 medium clove garlic


Input: 1/8 teaspoon salt


Input: Freshly ground black pepper


Input: 1 10-ounce package frozen peas

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


Input: 2 teaspoons butter


Input: 6 soft-shell crabs


Input: 1/3 cup flour


Input: 12 ounces spaghetti


Input: 12 ounces whole zucchini


Input: 1 large clove garlic


Input: 12 ounces whole red pepper or 11 ounces ready-cut pepper

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


Input: 18 baby carrots, about 3/4 pound

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste if desired


Input: 1 tablespoon butter


Input: 1/4 teaspoon ground cumin


Input: 2 tablespoons finely chopped parsley


Input: 12 ounces whole red onion or 11 ounces chopped, ready-cut onion (2 1/2 to 3 cups)

12 ounces whole red onion or 11 ounces chopped , ready-cut onion ( 2$1/2 to 3 cups )

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


Input: 1/2 cup dry red wine


Input: 2 tablespoons olive oil, plus some for greasing the pan

2 tablespoons olive oil , plus some for greasing the pan

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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 garlic cloves, peeled and sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup grated Parmigiano-Reggiano


Input: 1 1/2 pounds collards, kale or other greens, washed and trimmed

1$1/2 pounds collards , kale or other greens , washed and trimmed

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

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

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


Input: 1/2 cup chicken stock


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: 1/4 cup olive oil


Input: 4 cloves garlic, minced


Input: 2 lemons


Input: Salt


Input: 3 pounds broccoli rabe, washed and trimmed

3 pounds broccoli rabe , washed and trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon very finely minced garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 1 whole egg


Input: 3 egg yolks


Input: 2 tablespoons dark rum


Input: 1 1/4 cups unbleached flour


Input: 1 teaspoon baking powder


Input: Pinch salt


Input: 1 pineapple (2 to 2 1/2 pounds)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound mustard greens or other dark leafy greens, washed and trimmed

1 pound mustard greens or other dark leafy greens , washed and trimmed

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

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

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


Input: 2 sprigs thyme


Input: 4 strips orange peel


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 small white onions


Input: 16 small white turnips


Input: 1 1/2 pounds potatoes


Input: 6 medium beets


Input: 1 teaspoon Dijon mustard


Input: 1/4 cup balsamic vinegar (or more to taste)

1/4 cup balsamic vinegar ( or more to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 to 2/3 cup walnut oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 5 heads endive


Input: 1/2 cup chopped walnuts


Input: 3 tablespoons chopped chives


Input: 4 ounces (1 stick) unsalted butter, at room temperature

4 ounces ( 1 stick ) unsalted butter , at room temperature

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

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: 4 tablespoons tomato paste


Input: 3 cups dry red wine


Input: 1/4 cup cognac


Input: 2 pig's feet


Input: 2 leeks, chopped


Input: 4 stalks celery, chopped


Input: 6 cloves garlic, peeled and left whole

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 carrots, chopped


Input: 2 tomatoes, peeled and chopped (see note)

2 tomatoes , peeled and chopped ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon fresh thyme (or 1/2 dried)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 pounds beef brisket


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: 1/2 cup dry red wine


Input: 2 tablespoons capers, chopped


Input: 1 clove garlic, minced


Input: 2 anchovies, chopped


Input: 1/4 cup chopped black oil-cured olives, pitted

1/4 cup chopped black oil-cured olives , pitted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1 teaspoon fresh rosemary leaves ( or 1/2 teaspoon dried )

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Input: 1 shallot, chopped


Input: 2 tablespoons olive oil


Input: 1 swordfish steak


Input: 8 small onions, peeled (imported Italian if available)

8 small onions , peeled ( imported Italian if available )

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Input: Coarse salt


Input: 3 carrots, cut in thin slices

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Input: Freshly ground pepper to taste

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Input: 3 tablespoons olive oil


Input: 1 teaspoon fresh thyme (or 1/2 teaspoon dried)

1 teaspoon fresh thyme ( or 1/2 teaspoon dried )

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Input: 2 tablespoons finely chopped parsley


Input: 4 loin lamb chops


Input: 1/4 pound sorrel


Input: 1 tablespoon peanut or corn oil

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Input: 2 tablespoons butter


Input: 1/2 cup dry white wine


Input: 1/2 cup heavy cream


Input: Lemon juice to taste


Input: Coarse salt and freshly ground pepper to taste

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Input: 4 quails


Input: 1 hard-cooked egg, put through a sieve

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Input: 2 tablespoons butter


Input: Freshly ground pepper to taste

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Input: 1/2 pound thin noodles


Input: Salt to taste, if desired

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Input: 1/4 cup peanut, vegetable or corn oil

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Input: 1/4 pound chicken livers


Input: Strasbourg noodles (see recipe)

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Input: 1 ripe papaya or mango, peeled, seeded and cut into bite-size cubes

1 ripe papaya or mango , peeled , seeded and cut into bite-size cubes

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Input: 2 tablespoons curry powder


Input: 3/4 cup heavy cream


Input: 3 tablespoons butter


Input: 3 tablespoons flour


Input: 4 sprigs fresh parsley


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

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Input: Salt to taste, if desired

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Input: Freshly ground pepper to taste

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Input: 1/4 cup dry white wine


Input: 1 bay leaf


Input: 3 1/4 cups water


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

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

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Input: 2 tablespoons powdered sugar (optional)

2 tablespoons powdered sugar ( optional )

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Input: 1/2 cup Armagnac or rum


Input: 1 tablespoon peanut oil (approximately)

1 tablespoon peanut oil ( approximately )

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Input: 1/2 pound phyllo dough pastry


Input: 8 slices country white bread


Input: 1/4 cup water


Input: 1/2 pound prunes, pitted and quartered (about 1 cup)

1/2 pound prunes , pitted and quartered ( about 1 cup )

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Input: 1 1/2 cups sugar


Input: 2 pounds Golden apples (about 7)

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Input: 4 cups rendered duck fat (see instructions) or goose fat (see note)

4 cups rendered duck fat ( see instructions ) or goose fat ( see note )

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Input: 3 whole cloves


Input: 3 bay leaves


Input: 2 teaspoons thyme


Input: 1/4 teaspoon freshly ground black pepper

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Input: 3 whole cloves garlic


Input: 1 duck, 4 to 5 pounds, cut into serving pieces

1 duck , 4 to 5 pounds , cut into serving pieces

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Input: 2 tablespoons salt


Input: 2 cloves finely minced garlic


Input: 2 cups fresh bread crumbs, blended with 2 cloves finely minced garlic

2 cups fresh bread crumbs , blended with 2 cloves finely minced garlic

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Input: 1 tablespoon salt


Input: 1/2 cup goose fat (see note) or butter

1/2 cup goose fat ( see note ) or butter

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