Input: 4 large, thin slices of prosciutto, about 2 ounces total

4 large , thin slices of prosciutto , about 2 ounces total

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

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


Input: 2 tablespoons olive oil


Input: 1/4 pound small button mushrooms, washed and drained

1/4 pound small button mushrooms , washed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup flour, for dredging

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

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: 4 turkey breast steaks, total weight about 1 1/2 pounds

4 turkey breast steaks , total weight about 1$1/2 pounds

B-QTY B-NAME I-NAME O 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: Freshly ground black pepper


Input: 8 ounces pork tenderloin


Input: 2 tablespoons maple syrup


Input: Fresh or frozen ginger yielding 1 tablespoon coarsely grated

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: 2 tablespoons lime juice


Input: 1 large clove garlic


Input: 3/4 cup minced parsley


Input: 1/4 cup extra-virgin olive oil


Input: 1/4 to 1/2 pound garlic (4 small or 2 large heads), cloves separated and peeled

1/4 to 1/2 pound garlic ( 4 small or 2 large heads ) , cloves separated and peeled

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

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

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


Input: Fine sea salt, to taste Freshly ground pepper to taste

Fine sea salt , to taste Freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 chicken thighs, about 3 pounds, skin removed

8 chicken thighs , about 3 pounds , skin removed

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 4 tablespoons low-fat sour cream


Input: 8 ounces short cut fresh pasta like fusilli

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: 1 pound zucchini


Input: 1 teaspoon dried thyme


Input: 2 large cloves garlic


Input: 8 ounces whole red pepper or 7 ounces chopped, ready-cut pepper

8 ounces whole red pepper or 7 ounces chopped , ready-cut pepper

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


Input: 8 ounces whole onion or 7 ounces chopped, ready-cut onion

8 ounces whole onion or 7 ounces chopped , ready-cut onion

B-QTY B-UNIT I-COMMENT B-NAME I-COMMENT I-COMMENT B-UNIT 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: A few shakes of salt

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


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 dry white wine


Input: 1 1/2 teaspoons minced garlic


Input: 1 long baguette


Input: 2 cups sunflower sprouts


Input: Coarse kosher salt to taste

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


Input: 8 ounces turkey breast fillet


Input: 2 paper-thin slices prosciutto


Input: 2 sprigs fresh sage to yield 1 tablespoon chopped

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: Fine sea salt to taste

B-COMMENT I-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: 2 tablespoons finely shredded basil or mixed spearmint and cilantro or sour grass (called Vietnamese cilantro at the Union Square Greenmarket)

2 tablespoons finely shredded basil or mixed spearmint and cilantro or sour grass ( called Vietnamese cilantro at the Union Square Greenmarket )

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

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

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


Input: 1/4 cup plus 1/3 cup extra-virgin olive oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons balsamic vinegar


Input: 1/2 jalapeno pepper, minced


Input: 6 double sprigs basil


Input: 1 baguette, optional


Input: 4 ripe plum tomatoes or two red beefsteak tomatoes (about 1 pound total), in 1/4-inch dice

4 ripe plum tomatoes or two red beefsteak tomatoes ( about 1 pound total ) , in 1/4-inch dice

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


Input: 2 or 3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup)

2 or 3 ripe , unpeeled peaches , in 1/4-inch dice ( to make 1 cup )

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

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


Input: 1/2 cup finely diced red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 yellow beefsteak tomato


Input: 1 red beefsteak tomato


Input: 2 bunches arugula, stemmed, washed and dried

2 bunches arugula , stemmed , washed and dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 tablespoons minced garlic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: chives


Input: 10 basil leaves, shredded


Input: 1 minced shallot


Input: 1 1/2 pints tiny heirloom tomatoes (at least 3 kinds, like Sweet 100's, Sunburst or Yellow Gens)

1$1/2 pints tiny heirloom tomatoes ( at least 3 kinds , like Sweet 100's , Sunburst or Yellow Gens )

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

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

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


Input: Fine sea salt to taste

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


Input: Freshly ground pepper to taste

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


Input: Dashes of balsamic vinegar


Input: 1/2 cup herb olive oil or plain extra-virgin olive oil

B-QTY B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT 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: Juice of 2 oranges


Input: 1/2 cup stone-ground whole wheat flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons Ricard or Pernod, optional

3 tablespoons Ricard or Pernod , optional

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely chopped parsley for garnish

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


Input: 1/2 cup heavy cream


Input: Freshly ground pepper to taste

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


Input: 2 pounds white, nonoily fillets of fish such as flounder, sole or cod, or a combination of such fish

2 pounds white , nonoily fillets of fish such as flounder , sole or cod , or a combination of such fish

B-QTY B-UNIT B-COMMENT O I-COMMENT I-COMMENT O B-NAME O I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT O O I-COMMENT I-COMMENT O O B-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 clove garlic, finely minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups finely chopped onions


Input: 1/2 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup finely chopped leeks


Input: 1/2 cup flour


Input: 4 tablespoons butter


Input: 15 peppercorns


Input: 1 1/4 pounds potatoes, peeled and cut into 1/4-inch dice, about 2 1/2 cups

1$1/4 pounds potatoes , peeled and cut into 1/4-inch dice , about 2$1/2 cups

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

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

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ribs celery, broken in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs fresh parsley


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 cloves garlic, unpeeled but split in half

2 cloves garlic , unpeeled but split 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: 2 cups coarsely chopped onions


Input: 6 cups water


Input: 2 cups dry white wine


Input: 5 pounds fish bones with head and gill removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 1 cup heavy cream


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: 3 cups milk


Input: 1 1/2 pounds potatoes, peeled and cut into 1/4-inch dice, about 3 cups

1$1/2 pounds potatoes , peeled and cut into 1/4-inch dice , about 3 cups

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

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: 2 cups water


Input: 2 tablespoons flour


Input: 4 cups clam broth


Input: 1 cup finely diced onions


Input: 1/8 pound lean salt pork (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter


Input: 24 chowder clams


Input: 1/2 cup finely chopped parsley


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

3/4 pound potatoes , peeled and cut into 1/4-inch cubes , about 1$1/2 cups

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

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: Freshly ground pepper to taste

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


Input: 1 cup finely chopped carrots


Input: 3/4 cup finely chopped celery


Input: 3 cups crushed, canned, imported tomatoes with liquid

3 cups crushed , canned , imported tomatoes with liquid

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups clam broth


Input: 3 cups water


Input: 1 bay leaf


Input: 1 teaspoon dried thyme


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: 24 chowder clams


Input: 1/8 pound lean salt pork (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups finely chopped onions


Input: 1 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 4 tablespoons butter


Input: 1 egg


Input: 3/4 cup prune juice


Input: 1 1/2 cups diced, pitted Italian prune plums

1$1/2 cups diced , pitted Italian prune plums

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup chopped walnuts


Input: 1 cup light brown sugar


Input: 2 cups all-purpose flour


Input: 3/4 cup finely ground blanched almonds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon almond extract


Input: 12 tablespoons sweet butter, at room temperature

12 tablespoons sweet butter , at room temperature

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: Pinch of salt


Input: 1/2 teaspoon baking powder


Input: 3 cups pitted, quartered Italian prune plums, about 1 1/2 pounds

3 cups pitted , quartered Italian prune plums , about 1$1/2 pounds

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

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

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


Input: 4 tablespoons soft butter


Input: 1 cup flour


Input: 1 cup sugar


Input: 1/4 cup crushed Amaretto cookies


Input: 1 cup brown sugar


Input: 1 teaspoon cinnamon


Input: 3/4 cup oat bran


Input: 2 tablespoons fresh herbs such as chives, tarragon or chervil

2 tablespoons fresh herbs such as chives , tarragon or chervil

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons melted butter


Input: 2 pounds Italian prune plums, pitted and halved

2 pounds Italian prune plums , pitted and halved

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon juice


Input: 2 large ripe tomatoes


Input: 3 to 4 tablespoons red-wine vinegar (according to taste)

3 to 4 tablespoons red-wine vinegar ( according to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup extra-virgin oil


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large artichokes


Input: 2 ripe avocados


Input: 1/4 pound Nicoise olives


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon coriander seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced


Input: 1 cup dry white wine


Input: 1 bay leaf


Input: 1/2 teaspoon fennel seed


Input: 6 baby onions, peeled


Input: Vegetable oil for deep frying

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


Input: 1 lemon


Input: 4 large artichokes


Input: Juice 1/2 lemon


Input: 1/2 cup extra-virgin olive oil


Input: 4 medium to large artichokes

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


Input: 3 tablespoons sugar


Input: 1 tablespoon unsalted butter


Input: 4 large eggs


Input: 1 tablespoon good-quality raspberry or blackberry jelly or jam

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups milk


Input: Grated rind 1 large lemon

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


Input: 1 tablespoon vanilla sugar (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup soft white bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups milk


Input: Coarse salt and freshly ground pepper to taste

O B-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: Fresh chopped chives to garnish


Input: Creme fraiche or heavy cream to garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3- to 4-pound chicken

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


Input: 1 onion, sliced


Input: 2 carrots, sliced


Input: 2 stalks celery, sliced (with leaves)

2 stalks celery , sliced ( with leaves )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 sprigs parsley


Input: 1 bay leaf


Input: Herb bouquet


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: 10 small white onions, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound baby carrots, trimmed and left whole

1/2 pound baby carrots , trimmed and left whole

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Input: 3 tablespoons unsalted butter


Input: 4 tablespoons flour


Input: 1/2 cup heavy cream


Input: 4 ounces cooked tongue, sliced in strips

4 ounces cooked tongue , sliced in strips

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

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Input: Short-crust pastry made with 6 ounces flour

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

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Input: 1 egg, beaten


Input: 2 cups chicken stock


Input: Herb bouquet


Input: 1/2 teaspoon turmeric


Input: 1 large head cauliflower


Input: 1 large potato, diced

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


Input: Salt and cayenne pepper to taste

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

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Input: 2 tablespoons unsalted butter


Input: 1 medium onion, chopped


Input: 2 leeks, chopped


Input: 2 stalks celery, chopped


Input: 1 block (about 1 pound) tofu, cut into roughly 3/4-inch cubes

1 block ( about 1 pound ) tofu , cut into roughly 3/4-inch cubes

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Input: 2 tablespoons soy sauce, or to taste

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Input: 2 tablespoons peanut, canola or grape seed oil

2 tablespoons peanut , canola or grape seed oil

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

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Input: 1 large onion, peeled and chopped

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

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Input: 1/2 cup water, white wine or red wine

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Input: 1 pound cut pasta like ziti

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Input: 1/2 cup or more freshly grated Parmesan

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 can (12 to 14 ounces) unsweetened coconut milk

1 can ( 12 to 14 ounces ) unsweetened coconut milk

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Input: 1 tablespoon curry powder, or to taste

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

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Input: 1 cup roughly chopped walnuts or unsalted cashews

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Input: 1 tablespoon butter


Input: 1/2 pound sweet or hot Italian sausage (if using link sausage, remove it from the casing)

1/2 pound sweet or hot Italian sausage ( if using link sausage , remove it from the casing )

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

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: 4 ounces sorrel


Input: 1/2 cup heavy cream


Input: 2 tablespoons unsalted butter


Input: 1 pound russet or Yukon gold potatoes

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Input: Shredded sorrel leaves for garnish

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


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 cup heavy cream


Input: 1/2 cup dry white wine


Input: 1 large Kirby cucumber, about 3 ounces

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

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Input: 4 salmon steaks (about 6 ounces each), skinned and boned

4 salmon steaks ( about 6 ounces each ) , skinned and boned

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

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Input: 1 pound sorrel leaves, washed and chopped

1 pound sorrel leaves , washed and chopped

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Input: 4 veal chops


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon vegetable oil


Input: Lemon juice to taste


Input: 2 tablespoons unsalted butter, cold, cut into small pieces

2 tablespoons unsalted butter , cold , cut into small pieces

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: 1/2 cup dry white wine


Input: 2 cups heavy cream


Input: 1 cup tightly packed, rinsed, drained and chopped spinach

1 cup tightly packed , rinsed , drained and chopped spinach

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Input: 2 cups tightly packed, rinsed, drained and chopped sorrel

2 cups tightly packed , rinsed , drained and chopped sorrel

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Input: 2 teaspoons capers


Input: 3 tablespoons lemon juice


Input: 1/4 cup light olive oil


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 small clove garlic


Input: 1 1/2 tablespoons lime juice


Input: 1 teaspoon sugar


Input: 1 pound ripe tomatoes


Input: Sprig of fresh mint to yield 1 tablespoon chopped

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Input: Sprig of fresh cilantro to yield 1 tablespoon chopped

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Input: 1 tablespoon sugar


Input: 2 teaspoons canola oil


Input: 12 ounces skinless, boneless chicken breast

12 ounces skinless , boneless chicken breast

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Input: 1/2 cup packed fresh basil leaves, plus a few basil leaves for garnish

1/2 cup packed fresh basil leaves , plus a few basil leaves for garnish

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Input: 2 tablespoons nam pla fish sauce

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Input: 1/2 teaspoon canned green peppercorns


Input: 4 shallots


Input: 1 hot red pepper


Input: 4 large cloves garlic


Input: 1 jalapeño


Input: 3/4 cup long-grain rice


Input: 1/2 teaspoon salt


Input: Few grindings of black pepper

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


Input: Pinch of nutmeg


Input: 3/4 cup grated Gruyere cheese


Input: 1/3 cup flour


Input: 2 cups milk, skim milk or half-and-half

2 cups milk , skim milk or half-and-half

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Input: 2 tablespoons flat-leaf Italian parsley


Input: 4 large eggs


Input: 2 pounds fresh spinach or 1 1/2 packages frozen chopped spinach, defrosted

2 pounds fresh spinach or 1$1/2 packages frozen chopped spinach , defrosted

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

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Input: 1/2 teaspoon unsalted butter


Input: 2 1/2 tablespoons unsalted butter


Input: 1 pound farfalle


Input: Coarse salt and freshly ground pepper

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Input: 2 tablespoons minced mint leaves


Input: 2 lemons


Input: 8 to 10 baby artichokes


Input: 1/2 cup olive oil


Input: 1 small red onion, sliced very thin

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Input: 2 cloves garlic, sliced very thin

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Input: 1/2 cup dry white wine


Input: Coarse sea salt and freshly ground pepper to taste

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Input: 3/4 pound spaghettini


Input: 3 tablespoons flat-leaf chopped parsley


Input: 1 pound asparagus


Input: 1 1/2 pounds fava beans, peeled and their pulps removed

1$1/2 pounds fava beans , peeled and their pulps removed

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

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

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Input: 1 1/2 cups chopped Italian tomatoes, with their juice

1$1/2 cups chopped Italian tomatoes , with their juice

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

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Input: 3/4 cup dry white wine


Input: 3 tablespoons olive oil


Input: 1 clove garlic, minced


Input: 1 medium onion, chopped

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Input: 1 pound shrimp


Input: 1 pound asparagus


Input: Freshly grated Parmesan cheese


Input: Coarse salt and freshly ground pepper

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

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Input: 1 tablespoon fresh tarragon leaves, chopped

1 tablespoon fresh tarragon leaves , chopped

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Input: 1/4 pound prosciutto, diced


Input: 1 cup heavy cream


Input: 1 pound fettuccine


Input: 3 tablespoons unsalted butter


Input: 2 shallots, minced


Input: 1/4 cup grated Parmesan cheese


Input: 2 tablespoons minced basil


Input: 2 tablespoons minced scallions


Input: 2 red bell peppers, roasted, peeled, seeded and minced

2 red bell peppers , roasted , peeled , seeded and minced

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Input: 1/2 cup minced oil-cured olives


Input: 1 teaspoon freshly ground pepper


Input: 1/2 cup chicken broth, homemade or low-sodium canned

1/2 cup chicken broth , homemade or low-sodium canned

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Input: 1/2 teaspoon salt


Input: 1/2 cup all-purpose flour


Input: 1 clove roasted garlic, peeled and smashed into a paste

1 clove roasted garlic , peeled and smashed into a paste

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Input: 2 teaspoons olive oil


Input: 1 pound boiling potatoes


Input: 2 large fennel bulbs, halved

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Input: 1 teaspoon freshly ground pepper


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

2 cups chicken broth , homemade or low-sodium canned

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

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Input: 1/4 cup grated Parmesan cheese


Input: 2 teaspoons minced thyme leaves


Input: 1 cup low-fat milk


Input: 1/2 cup all-purpose flour plus up to 1/2 cup for kneading

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

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Input: 1/2 teaspoon salt


Input: 1 clove


Input: 1 pound boiled potatoes


Input: 1 pound celery root, peeled and chopped

1 pound celery root , peeled and chopped

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Input: 2 small apples, quartered

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


Input: 1 teaspoon vegetable oil


Input: 1/4 cup grated Parmesan cheese


Input: 4 carrots, peeled and cut into 2-inch pieces

4 carrots , peeled and cut into 2-inch pieces

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Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1 teaspoon vegetable oil


Input: 1/2 cup chicken broth, homemade or low-sodium canned

1/2 cup chicken broth , homemade or low-sodium canned

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Input: 1 cup steamed spinach, finely minced

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Input: 1 egg, lightly beaten


Input: 1/4 cup low-fat ricotta


Input: 1/4 cup all-purpose flour, plus up to 1/2 cup for kneading

1/4 cup all-purpose flour , plus up to 1/2 cup for kneading

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Input: 2 tablespoons minced scallions


Input: 3 ounces dried cepes


Input: 1 1/2 pounds sweet potatoes


Input: 1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading

1/2 cup all-purpose flour , sifted , plus up to 1/2 cup for kneading

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

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Input: 2 tablespoons minced sage


Input: 1/2 teaspoon salt


Input: 1 teaspoon freshly ground pepper


Input: 1/4 cup grated Parmesan cheese


Input: 1 1/2 pounds boiling potatoes


Input: 2 tablespoons minced basil leaves


Input: 1/2 teaspoon saffron threa


Input: 1 1/2 pounds boiled potatoes


Input: 1 13 3/4-ounce can artichoke hearts, drained and finely chopped

1 13$3/4-ounce can artichoke hearts , drained and finely chopped

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

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Input: 1/2 cup all-purpose flour, plus up to 1/2 cup for kneading

1/2 cup all-purpose flour , plus up to 1/2 cup for kneading

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Input: 1/2 teaspoon freshly ground pepper


Input: 1 teaspoon salt, plus more to taste

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Input: 1 pint cherry tomatoes, halved

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Input: 1 teaspoon grated lemon rind


Input: 1 1/2 quarts chicken broth, homemade or low-sodium canned

1$1/2 quarts chicken broth , homemade or low-sodium canned

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Input: 2 cloves garlic, peeled and minced

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Input: 4 1 1/2-pound lobsters


Input: 1 small onion, peeled and minced

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Input: 2 cups dry white wine


Input: Juice from one medium blood orange

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Input: 1 cinnamon stick


Input: 1 vanilla bean (saved from cake recipe)

1 vanilla bean ( saved from cake recipe )

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Input: 1 3- to 4-pound chicken, organic if possible

1 3- to 4-pound chicken , organic if possible

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Input: 3 tablespoons salt


Input: 1/2 lemon


Input: 2 branches of rosemary


Input: 1 3/4 cups all-purpose flour


Input: 3/4 teaspoons salt


Input: Muscat-macerated fruit (see recipe)

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Input: 1 1/4 cups mixed dried fruit, like apricots, figs, cherries, cranberries and currants

1$1/4 cups mixed dried fruit , like apricots , figs , cherries , cranberries and currants

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Input: 3/4 cup muscat wine, like Beaumes-de-Venise

3/4 cup muscat wine , like Beaumes-de-Venise

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Input: 2 tablespoons honey


Input: 3 allspice berries


Input: 1/2 vanilla bean, split lengthwise and center scraped with tip of a knife

1/2 vanilla bean , split lengthwise and center scraped with tip of a knife

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

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Input: 4 large eggs


Input: 1/4 teaspoon vanilla extract


Input: 1 cup sugar


Input: 1/2 cup shortening, at room temperature

1/2 cup shortening , at room temperature

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

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Input: 1/2 cup butter, at room temperature

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

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Input: 4 cups trimmed, sliced rhubarb

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

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Input: 3 pints strawberries, hulled


Input: 1 teaspoon grated tangerine zest


Input: 2 tablespoons sliced almonds


Input: 1 1/4 cups cake flour


Input: 1 1/3 cups almond flour


Input: 5 large eggs


Input: 2 quarts fresh strawberries


Input: 1 3/4 cups sugar, plus more to taste

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

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Input: 1 cup (2 sticks) plus 1 tablespoon unsalted butter

1 cup ( 2 sticks ) plus 1 tablespoon unsalted butter

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

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Input: 1/4 teaspoon vanilla extract


Input: 1 10-ounce jar spreadable fruit

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


Input: 6 ounces egg substitute


Input: 2 teaspoons grated lemon peel


Input: 1 cup sugar


Input: 3 tablespoons low-fat margarine (melted)

3 tablespoons low-fat margarine ( melted )

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

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Input: 20 ounces fat-free cream cheese


Input: 2 tablespoons Nutrasweet


Input: 1 1/4 cup graham cracker crumbs


Input: 1/2 teaspoon black pepper, plus more to taste

1/2 teaspoon black pepper , plus more to taste

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

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Input: 1 teaspoon salt, plus more to taste

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

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Input: 1 cup okra, cut in 1/2-inch pieces and blanched until tender

1 cup okra , cut in 1/2-inch pieces and blanched until tender

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

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Input: 2 duck breasts, skinned and cut into 1/2-inch julienne

2 duck breasts , skinned and cut into 1/2-inch julienne

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

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Input: 3 1/2 cups chicken broth, homemade or low sodium canned

3$1/2 cups chicken broth , homemade or low sodium canned

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

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Input: 1 cup finely chopped fresh or well-drained canned tomatoes

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

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Input: 1 1/2 cups unconverted rice, or aromatic rice

1$1/2 cups unconverted rice , or aromatic rice

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

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Input: 2 ancho chili peppers


Input: 1 1/2 cups unconverted rice (like Canilla )

1$1/2 cups unconverted rice ( like Canilla )

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

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Input: 1 cup finely chopped fresh or well-drained canned tomatoes

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

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Input: 2 tablespoons finely chopped onion


Input: 1 teaspoon vegetable oil


Input: Salt to taste


Input: 2 cups minced white onion


Input: 12 ounces pork tenderloin


Input: 3/4 teaspoon ground cumin


Input: 8 tomatillos, cored and cut into eighths

8 tomatillos , cored and cut into eighths

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

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Input: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 teaspoon salt, plus more to taste

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

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Input: 3 tablespoons vegetable oil


Input: 1 clove garlic, peeled


Input: 1 1/2 cups unconverted rice (like Canilla )

1$1/2 cups unconverted rice ( like Canilla )

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

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Input: 1 cup finely chopped fresh or well-drained canned tomatoes

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

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Input: 6 poblano peppers, roasted, peeled, stemmed, seeded and cut into thin strips

6 poblano peppers , roasted , peeled , stemmed , seeded and cut into thin strips

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

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


Input: 1 teaspoon salt, plus more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 clove garlic, peeled


Input: 3 tablespoons vegetable oil


Input: 2 tablespoons finely chopped onion


Input: 1 1/2 cups dried pinto beans, soaked in water overnight and drained

1$1/2 cups dried pinto beans , soaked in water overnight and drained

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

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Input: Freshly ground black pepper to taste

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

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Input: 1/2 butternut squash, peeled, seeded and cut in 1/2-inch cubes

1/2 butternut squash , peeled , seeded and cut in 1/2-inch cubes

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

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


Input: 1 tablespoon olive oil


Input: 1 medium onion, peeled, halved and very thinly sliced

1 medium onion , peeled , halved and very thinly sliced

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

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Input: 4 teaspoons minced fresh sage


Input: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 teaspoon salt, plus more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled


Input: 3 tablespoons vegetable oil


Input: 2 tablespoons finely chopped onion


Input: 1 1/2 cups unconverted rice (like Canilla )

1$1/2 cups unconverted rice ( like Canilla )

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

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Input: 1 cup finely chopped fresh or well-drained canned tomatoes

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

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Input: 1/4 teaspoon ground turmeric


Input: 1/8 teaspoon crushed red pepper


Input: 1/2 pound medium shrimp, shelled and deveined

1/2 pound medium shrimp , shelled and deveined

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Input: 1/4 cup minced fresh coriander


Input: 1/4 teaspoon ground coriander


Input: 1/2 teaspoon ground cumin


Input: 1/2 cup peas or diced zucchini, optional

1/2 cup peas or diced zucchini , optional

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

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Input: 1 teaspoon salt, plus more to taste

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

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Input: 1/3 cup thinly sliced carrot, optional

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

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Input: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: 3 tablespoons vegetable oil


Input: 2 tablespoons finely chopped onion


Input: 1 clove garlic, peeled


Input: 1 cup finely chopped fresh or well-drained canned tomatoes

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

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Input: 3 firmly packed cups stemmed kale, cut into 1/2-inch strips

3 firmly packed cups stemmed kale , cut into 1/2-inch strips

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

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Input: 3 firmly packed cups stemmed kale, cut into 1/2-inch strips

3 firmly packed cups stemmed kale , cut into 1/2-inch strips

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

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Input: 1 1/2 cups unconverted rice (like Canilla )

1$1/2 cups unconverted rice ( like Canilla )

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

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Input: 1 pound andouille sausage, cut into 1/4-inch slices

1 pound andouille sausage , cut into 1/4-inch slices

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

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Input: 1 teaspoon salt, plus more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: 3 tablespoons vegetable oil


Input: 2 tablespoons finely chopped onion


Input: 1 clove garlic, peeled


Input: 2 teaspoons minced rosemary


Input: 1 cup finely chopped fresh or well-drained canned tomatoes

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT 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 unconverted rice (like Canilla)

1$1/2 cups unconverted rice ( like Canilla )

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

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Input: 1/2 cup chicken giblets, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup thinly sliced carrot, optional

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

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Input: 1/2 cup peas or diced zucchini, optional

1/2 cup peas or diced zucchini , optional

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

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Input: 1 teaspoon salt, plus more to taste

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

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Input: 3 tablespoons vegetable oil


Input: 3 1/2 cups chicken broth, homemade or low-sodium canned

3$1/2 cups chicken broth , homemade or low-sodium canned

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

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Input: 1 clove garlic, peeled


Input: 2 tablespoons finely chopped onion


Input: 1 cup finely chopped fresh or well-drained canned tomatoes

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

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Input: Kosher salt and pepper to taste

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

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Input: 6 large boned and skinned chicken breast halves, tenderloins removed and reserved (about 2 1/4 pounds)

6 large boned and skinned chicken breast halves , tenderloins removed and reserved ( about 2$1/4 pounds )

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

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


Input: 1 1/2 cups unconverted rice (like Canilla)

1$1/2 cups unconverted rice ( like Canilla )

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

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Input: 2 tablespoons plain bread crumbs


Input: 3 tablespoons olive oil


Input: 1 1/2 pounds shiitake mushrooms


Input: 2 large shallots, coarsely chopped

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

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Input: 2 large cloves garlic, finely chopped

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

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Input: 8 cups stemmed and coarsely chopped spinach (about 10 ounces)

8 cups stemmed and coarsely chopped spinach ( about 10 ounces )

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

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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: 1/4 teaspoon curry powder


Input: 1 teaspoon granulated sugar


Input: 1 tablespoon Champagne vinegar


Input: 1 cup homemade or low-sodium chicken broth

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

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Input: 2 cloves garlic, finely chopped

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

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Input: 1 small Spanish onion, chopped

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

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Input: 2 tablespoons unsalted butter


Input: 4 thin slices smoked ham


Input: 2 ounces Swiss cheese, cut into 4 equal "fingers"

2 ounces Swiss cheese , cut into 4 equal "fingers"

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

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Input: 1/4 cup flour


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon pepper


Input: 1 large egg, beaten

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


Input: 3/4 cup fresh bread crumbs


Input: 1/4 cup unsalted butter


Input: 1/2 cup plus 2 tablespoons chicken stock

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white wine, heavy cream or additional chicken stock

1/2 cup white wine , heavy cream or additional chicken stock

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

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Input: 1/4 cup flour


Input: Salt and freshly ground black pepper

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

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Input: 4 ounces (1 stick) unsalted butter

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

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Input: 3 cups chicken stock


Input: 2 tablespoons olive oil


Input: 1 onion, peeled and chopped

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

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Input: 8 ounces fresh morels


Input: 1 cup arborio rice


Input: 1/4 cup finely grated Parmesan


Input: 1/2 cup blanched and peeled fava beans

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

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Input: 2 tablespoons pumpkin seed oil


Input: 12 shallots


Input: Vegetable oil, as needed


Input: 2 pounds veal kidneys


Input: 2 tablespoons butter


Input: 1/2 cup Madeira


Input: 1 cup heavy cream


Input: 1 tablespoon olive oil


Input: 1 tablespoon chopped parsley


Input: 1 teaspoon finely sliced chives


Input: 3 pounds ripe fresh tomatoes


Input: 8 tablespoons extra-virgin olive oil


Input: 1/2 cup finely chopped onion


Input: 4 cloves garlic, chopped


Input: 1 9-inch piece day-old Italian bread

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons finely chopped basil


Input: Salt and freshly ground black pepper

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

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Input: Basil leaves for garnish


Input: 2 tablespoons extra-virgin olive oil


Input: 1 medium onion, finely chopped

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

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Input: 1 clove garlic, minced


Input: 2 medium ripe tomatoes, peeled, seeded and finely chopped

2 medium ripe tomatoes , peeled , seeded and finely chopped

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

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Input: 1 tablespoon minced fresh basil


Input: 2 sun-dried tomatoes, minced

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


Input: Salt and freshly ground black pepper

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

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Input: 3 eggs, lightly beaten


Input: 1 1/4 cup half-and-half


Input: 1 cup fresh goat cheese, mashed

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Input: 1/2 cup freshly grated Parmesan cheese

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

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Input: 1 9-inch parbaked pie crust


Input: 1 large tomato, peeled and sliced

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Input: 1 tablespoon sweet butter


Input: 1 1/2 cups dry white wine


Input: 1 small onion, sliced

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


Input: 1 bay leaf


Input: 3 tablespoons white-wine vinegar


Input: 2 large skate wings, 8 to 10 ounces each

2 large skate wings , 8 to 10 ounces each

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Input: Salt and freshly ground black pepper

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

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Input: 2 ripe tomatoes, peeled, seeded and finely chopped

2 ripe tomatoes , peeled , seeded and finely chopped

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Input: 1/2 cup finely chopped scallions


Input: 2 tablespoons minced fresh basil


Input: 1 tablespoon drained capers


Input: 1/2 cup extra-virgin olive oil


Input: 1 tablespoon vegetable oil


Input: 2 tablespoons dried yellow split peas

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Input: 3 dried red chilies


Input: 1 teaspoon coriander seeds


Input: 1 teaspoon cumin seeds


Input: 1/2 teaspoon black peppercorns


Input: 1/2 teaspoon fenugreek seeds


Input: 1/2 teaspoon mustard seeds


Input: 1 tablespoon ground turmeric


Input: 3 tablespoons olive oil


Input: 1 whole chicken (about 3 1/2 pounds)

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

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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

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Input: 4 large boned and skinned chicken breast halves (about 1 1/2 pounds)

4 large boned and skinned chicken breast halves ( about 1$1/2 pounds )

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Input: 2 pounds sweetbreads


Input: Freshly ground black pepper to taste

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

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Input: 1/4 teaspoon salt


Input: 3 tablespoons Gorgonzola or other blue cheese

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Input: 1/2 cup nonfat buttermilk


Input: 1/2 cup quick-cooking polenta


Input: 1/4 teaspoon nutmeg


Input: 1 3/4 cups no-salt-added chicken or beef stock

1$3/4 cups no-salt-added chicken or beef stock

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

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Input: 1/4 cup no-salt-added chicken stock


Input: 2 tablespoons dry sherry


Input: 1 tablespoon reduced-sodium soy sauce


Input: 1 1/2 tablespoons hoisin sauce


Input: 2 scallions


Input: 1/8 teaspoon salt


Input: 8 ounces skinless, boneless chicken breasts

8 ounces skinless , boneless chicken breasts

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

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Input: Enough fresh rosemary to yield 1 tablespoon leaves

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Input: Enough sprigs of thyme or oregano to yield 1 tablespoon leaves

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Input: 2 large cloves garlic


Input: 1 teaspoon olive oil


Input: Freshly ground black pepper to taste

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Input: 8 ounces fresh angel-hair pasta


Input: 2 large stalks bok choy (or 1 rib celery)

2 large stalks bok choy ( or 1 rib celery )

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Input: 1 clove garlic


Input: 4 ounces skinless, boneless chicken breast

4 ounces skinless , boneless chicken breast

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

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Input: 1 tablespoon coarsely grated fresh or frozen ginger

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Input: 1 teaspoon Asian sesame oil


Input: 4 ounces whole onion or 3 ounces chopped onion (1 cup)

4 ounces whole onion or 3 ounces chopped onion ( 1 cup )

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

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Input: Freshly ground pepper to taste

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


Input: 1 pound large shrimp, peeled and deveined

1 pound large shrimp , peeled and deveined

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Input: 1 teaspoon grated lemon zest


Input: 1 tablespoon fresh lemon juice


Input: 1/4 cup chopped fresh coriander


Input: 1 teaspoon canola oil


Input: 2 tablespoons Chartreuse


Input: 1/4 cup fresh orange juice


Input: 1/2 teaspoon ground coriander


Input: 1/2 teaspoon grated orange zest


Input: Kosher salt to taste


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 3-pound boneless loin of lamb, at room temperature

1 3-pound boneless loin of lamb , at room temperature

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

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Input: 6 tablespoons demi-glace


Input: 1 tablespoon olive oil


Input: 3 tablespoons cracked coriander seeds


Input: 3 tablespoons Dijon mustard


Input: 1/4 cup fresh cilantro


Input: Juice from 1 fresh lime

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


Input: 4 tomatoes, chopped


Input: 4 cups shredded cooked chicken


Input: 6 corn tortillas


Input: Vegetable oil, for deep frying

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

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Input: 1/2 teaspoon cracked coriander seeds


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

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Input: 1 bay leaf


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

2 quarts chicken broth , homemade or low-sodium canned

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

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Input: 1 green bell pepper, seeded and diced

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Input: 1 red bell pepper, seeded and diced

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Input: 2 teaspoons minced, seeded jalapeno

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Input: 2 stalks celery, diced


Input: 2 medium yellow onions, peeled and chopped

2 medium yellow onions , peeled and chopped

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

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Input: 1 tablespoon olive oil


Input: 2 links chorizo or other spicy sausage, minced

2 links chorizo or other spicy sausage , minced

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

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Input: 1 teaspoon cracked coriander seeds


Input: 1/2 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 tablespoon unsalted butter


Input: 1 tablespoon light brown sugar


Input: 1 tablespoon gin


Input: 6 medium carrots, peeled and cut into 1/8-inch rounds

6 medium carrots , peeled and cut into 1/8-inch rounds

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

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Input: 2 baking potatoes, peeled and cut into 1-inch chunks

2 baking potatoes , peeled and cut into 1-inch chunks

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Input: Freshly ground pepper to taste

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


Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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Input: 3 medium leeks, white and light green parts only, washed well, halved crosswise and julienned

3 medium leeks , white and light green parts only , washed well , halved crosswise and julienned

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

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Input: 1/2 pound peeled baby carrots (about 1 1/2 cups)

1/2 pound peeled baby carrots ( about 1$1/2 cups )

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

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Input: 1 3 1/2-pound chicken, cut into serving pieces

1 3$1/2-pound chicken , cut into serving pieces

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

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Input: 1 tablespoon coriander seeds


Input: 1 tablespoon olive oil


Input: 2 tablespoons thawed orange juice concentrate

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

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

2 quarts chicken broth , homemade or low-sodium canned

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Input: 1 cup old-fashioned rolled oats


Input: 3 tablespoons butter, melted


Input: 2 tablespoons poire William brandy


Input: 1/2 cup raisins


Input: 1 teaspoon ground cinnamon


Input: 1/4 cup chopped crystalized ginger


Input: 1 1/2 tablespoons flour


Input: 1/2 cup dark brown sugar, firmly packed

1/2 cup dark brown sugar , firmly packed

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Input: 4 pounds ripe full-flavored pears


Input: 2 whole eggs


Input: 2 egg whites


Input: 1 teaspoon vanilla


Input: 1/4 teaspoon ground cloves


Input: 2 teaspoons ground cinnamon


Input: 2 tablespoons minced crystalized ginger


Input: 1/2 cup nonfat dry milk powder

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

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Input: 1 29-ounce can pumpkin puree

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


Input: 1 cup firmly packed brown sugar

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Input: Pinch cream of tartar


Input: 3 tablespoons orange liqueur


Input: 2 cups skim milk


Input: 8 egg whites


Input: 2 cups skim milk


Input: 1 teaspoon vanilla


Input: 32 large strawberries


Input: 8 tablespoons sugar


Input: 3 tablespoons quick-cooking tapioca


Input: 1 egg, separated


Input: 1/4 teaspoon ground nutmeg


Input: 1/2 teaspoon ground cinnamon


Input: 1 1/2 cups apple cider


Input: 7 1/2 tablespoons sugar


Input: 1 cup mixed dried fruit like apples, cherries, pears and peaches

1 cup mixed dried fruit like apples , cherries , pears and peaches

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

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Input: Pinch Aleppo pepper


Input: 3 tablespoons extra virgin olive oil, more for greens

3 tablespoons extra virgin olive oil , more for greens

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

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Input: 1/4 cup whole-milk yogurt


Input: 1 romaine heart in 2-inch pieces

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

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Input: 2 handfuls red-leaf lettuce


Input: 20 mint leaves


Input: 8 icicle radishes, thinly sliced

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Input: 1/2 pound green beans, blanched

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Input: 1 teaspoon ground cumin


Input: 1 tablespoon Dijon mustard


Input: 3 teaspoons chopped tarragon


Input: 1 clove garlic


Input: 4 chicken thighs, skin on

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Input: 2 chicken breasts, skin on

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Input: 2 teaspoons red-wine vinegar


Input: 3 tablespoons orange juice


Input: Kosher salt


Input: 2 tablespoons chopped fresh mint leaves

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Input: 3 tablespoons chopped fresh cilantro leaves

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

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Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 2 scallions, finely chopped


Input: 1/4 cup chopped fresh basil leaves

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Input: 3 sole fillets, about 6 ounces each, cut into 1-inch cubes

3 sole fillets , about 6 ounces each , cut into 1-inch cubes

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Input: 2 cups reduced-fat, unsweetened coconut milk

2 cups reduced-fat , unsweetened coconut milk

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

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Input: 1 cup frozen corn


Input: 2 teaspoons grated lemon zest


Input: 2 teaspoons grated lime zest


Input: 1 10-ounce package frozen lima beans

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Input: 4 thin slices fresh ginger


Input: 6 small red potatoes, quartered

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Input: 2 tablespoons chopped Italian parsley


Input: 7 cups chicken broth, homemade or low-sodium canned

7 cups chicken broth , homemade or low-sodium canned

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Input: 3 cloves garlic, peeled and crushed

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Input: 1/2 teaspoon crushed red-pepper flakes


Input: 2 heads escarole, trimmed and cut across into 1/4-inch-thick strips

2 heads escarole , trimmed and cut across into 1/4-inch-thick strips

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

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Input: 2 cloves garlic, minced


Input: 1/2 cup all-purpose flour


Input: 1/2 cup cornmeal


Input: 4 sole fillets, about 6 ounces each

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Input: 16 asparagus spears, tough ends snapped off

16 asparagus spears , tough ends snapped off

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

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Input: 1/2 cup white wine


Input: 1/2 cup water


Input: 3 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


Input: 32 ramps (or small scallions if unavailable), trimmed

32 ramps ( or small scallions if unavailable ) , trimmed

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

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Input: 5 teaspoons olive oil


Input: 1/4 cup grainy Dijon mustard


Input: 1/2 cup plain nonfat yogurt


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

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Input: 1 cup plain lowfat yogurt


Input: 2 teaspoons unsalted butter


Input: 12 small red potatoes, halved

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Input: 1 scallion, thinly sliced


Input: 1/2 cup white wine


Input: 1/2 cup minced shallots


Input: Freshly ground pepper to taste

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


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

1/2 teaspoon kosher salt , plus more to taste

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

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Input: 4 sole fillets, about 5 ounces each

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Input: 2 teaspoons unsalted butter


Input: 1/2 cup plus 2 teaspoons chopped fresh mint leaves

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Input: 1 1/2 teaspoons unsalted butter


Input: 4 sole fillets, about 5 ounces each

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Input: 1/2 cup fresh lemon juice


Input: 4 teaspoons chopped Italian parsley


Input: 1 teaspoon unsalted butter


Input: 4 shallots, peeled and minced

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Input: 6 ounces lump crab meat, picked over for shells

6 ounces lump crab meat , picked over for shells

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Input: 2 tablespoons bread crumbs


Input: 1 1/2 teaspoons grated lemon zest


Input: 4 sole fillets, about 5 ounces each, split lengthwise

4 sole fillets , about 5 ounces each , split lengthwise

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Input: 1/3 cup plus 2 teaspoons white wine

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Input: Freshly ground pepper to taste

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Input: 1 teaspoon kosher salt


Input: 1 small jalapeno, seeded and minced

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Input: Freshly ground pepper to taste

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Input: Freshly ground pepper to taste

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Input: 1 tablespoon Dijon mustard


Input: 2 tablespoons sherry vinegar


Input: 1/4 cup corn oil


Input: 1/4 cup olive oil


Input: 1 clove garlic peeled and minced

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Input: 2 tablespoons chopped fresh tarragon


Input: 2 tablespoons chopped fresh chives


Input: 2 tablespoons chopped fresh chervil


Input: 4 medium soft-shell crabs cleaned


Input: 1 tablespoon all-purpose flour


Input: Kosher salt and freshly ground pepper to taste

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Input: 1 cup all-purpose flour


Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

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Input: 1 tablespoon corn oil


Input: 1/2 cup lowfat milk


Input: 1 teaspoon Tabasco sauce


Input: 2 medium-size fresh tomatoes, coarsely chopped

2 medium-size fresh tomatoes , coarsely chopped

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Input: 1 1/4 pounds mussels


Input: Juice of half a lemon


Input: 1/4 teaspoon kosher salt


Input: 12 shucked oysters Juice of half a lemon

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Input: 32 Manila clams


Input: 1/2 cup heavy cream


Input: 32 littleneck clams


Input: Freshly ground pepper to taste

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Input: 4 tablespoons white wine


Input: 1 teaspoon kosher salt plus some to taste

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Input: 2 tablespoons finely chopped Italian parsley

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Input: 1/2 shallot peeled and minced

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Input: 2 tablespoons unsalted butter at room temperature

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Input: 1 clove garlic peeled and minced

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Input: 4 6-ounce pieces of salmon fillet trimmed

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Input: Sea salt and freshly ground pepper to taste

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Input: 1 tablespoon thinly sliced fresh oregano leaves

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Input: 1 tablespoon canola oil


Input: 1 tablespoon Champagne vinegar


Input: 1 tablespoon chopped fennel tops


Input: 3 tablespoons pitted and slivered oil-cured black olives

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Input: 1 tablespoon pitted and slivered Ligurian olives

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Input: 1 tablespoon pitted and slivered Nicoise olives

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Input: 1 tablespoon pitted and slivered Picholine olives

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Input: 1 tablespoon of the oil


Input: 1 tablespoon pitted and slivered Kalamata olives

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Input: 1 lemon


Input: 3 tablespoons slivered oil-packed sun-dried tomatoes drained, reserving

3 tablespoons slivered oil-packed sun-dried tomatoes drained , reserving

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Input: 1 2 1/2-inch piece of fresh ginger peeled and cut into julienne strips

1 2$1/2-inch piece of fresh ginger peeled and cut into julienne strips

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Input: 4 pounds mussels cleaned


Input: 2 shallots peeled and minced

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Input: 2 cups white wine


Input: 2 tablespoons unsalted butter


Input: 10 fresh coriander leaves cut across into thin strips

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Input: 1 lemon peel and pith removed sections cut out from membranes and diced

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Input: 6 fresh mint leaves


Input: 10 fresh basil leaves


Input: 4 black bass fillets about 8 ounces each (red snapper or halibut can be substituted)

4 black bass fillets about 8 ounces each ( red snapper or halibut can be substituted )

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Input: 20 scallions trimmed