Input: 1 pound black beans, washed and picked over

1 pound black beans , washed and picked over

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons sugar


Input: 2 1/2 tablespoons all-purpose flour


Input: 1/4 cup cold water


Input: 2 pounds tart apples, peeled, cored, cut into 1/4-inch-thick slices and tossed with 1 tablespoon lemon juice

2 pounds tart apples , peeled , cored , cut into 1/4-inch-thick slices and tossed with 1 tablespoon lemon juice

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

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

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

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


Input: 1 cup all-purpose flour


Input: 1/4 teaspoon salt


Input: 1/2 teaspoon sugar


Input: 6 tablespoons cold, unsalted butter, cut into small pieces

6 tablespoons cold , unsalted butter , cut into small pieces

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: 1 1/2 teaspoons salt


Input: 2 teaspoons coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup extra-virgin olive oil


Input: 1 5-to-6-pound leg of lamb

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


Input: 6 to 8 sprigs fresh oregano, bruised

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bottle dry white wine


Input: 6 to 8 sprigs fresh thyme, bruised

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 cloves garlic, peeled and lightly crushed

6 to 8 cloves garlic , peeled and lightly crushed

B-QTY O B-RANGE_END B-UNIT B-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 large onion, peeled and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped parsley


Input: 2 cups dried cannellini or flageolet beans, soaked overnight in 1 gallon cold water

2 cups dried cannellini or flageolet beans , soaked overnight in 1 gallon cold water

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

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

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


Input: 4 to 6 cups chicken broth, fresh or low-sodium canned

4 to 6 cups chicken broth , fresh or low-sodium canned

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


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

2 teaspoons chopped fresh thyme , or 1/2 teaspoon dried

B-QTY B-UNIT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT B-UNIT 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 coarsely chopped, drained, canned plum tomatoes

2 cups coarsely chopped , drained , canned plum tomatoes

B-QTY B-UNIT B-COMMENT I-COMMENT O I-COMMENT O 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: 3/4 pound cooking greens (mustard, collard, Swiss chard, kale, etc.)

3/4 pound cooking greens ( mustard , collard , Swiss chard , kale , etc. )

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

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

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


Input: 2 teaspoons salt, plus more to taste

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: 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 balsamic vinegar, plus more to taste

2 tablespoons balsamic vinegar , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 cloves garlic, peeled and chopped

6 to 8 cloves garlic , peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces pancetta, finely chopped, optional

2 ounces pancetta , finely chopped , optional

B-QTY B-UNIT 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: 1 large onion, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra-virgin olive oil


Input: 1/4 cup light olive oil or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large carrots, peeled and grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup chopped parsley leaves


Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons red-wine vinegar


Input: 1 jar black truffle oil, 1/3 ounces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large shallot, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Champagne vinegar


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 tablespoons extra-virgin olive oil


Input: 1/2 cup thinly sliced scallion greens

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium-size celery roots, trimmed, peeled and julienned

3 medium-size celery roots , trimmed , peeled and julienned

B-QTY B-COMMENT B-NAME I-NAME O I-COMMENT O 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: Parmesan Reggiano


Input: 4 fresh chanterelle or white mushrooms, brushed clean

4 fresh chanterelle or white mushrooms , brushed clean

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 very fresh fennel bulbs, tough outer layers removed

4 very fresh fennel bulbs , tough outer layers removed

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons lemon juice


Input: 2 tablespoons mascarpone, sour cream or light sour cream

2 tablespoons mascarpone , sour cream or light sour cream

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Bouquet garni of thyme, bayleaf and tarragon

Bouquet garni of thyme , bayleaf and tarragon

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 cups basmati or jasmine rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cups skim milk


Input: 1/4 cup sugar


Input: 1 vanilla bean, split in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large ears sweet corn, shucked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped candied ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1/4 cup warm late harvest riesling

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup golden raisins


Input: 2 tablespoons clover honey


Input: 1/4 cup slivered toasted almonds


Input: 3 1/2 cups corn kernels from 6 to 8 ears corn

3$1/2 cups corn kernels from 6 to 8 ears corn

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: 8 to 10 ounces Yukon Gold potatoes

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 small shallots, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1/2 cup dry white wine


Input: 1/2 cup light chicken stock or vegetable stock

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces fresh chanterelle mushrooms, trimmed

6 ounces fresh chanterelle mushrooms , trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Mayonnaise seasoned with cayenne, optional

Mayonnaise seasoned with cayenne , optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced fresh cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 canned chipotle chilies, mashed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups stone-ground yellow corn meal

1$1/2 cups stone-ground yellow corn meal

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 4 cups fresh corn kernels, from about 3 cobs, husks reserved

4 cups fresh corn kernels , from about 3 cobs , husks reserved

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: 1 tablespoon toasted sesame seeds, optional

1 tablespoon toasted sesame seeds , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups chicken or vegetable stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 dried corn husks


Input: 2 tablespoons cornstarch


Input: 2 tablespoons paprika


Input: 1/2 teaspoon pepper


Input: 1 cup onion, chopped


Input: 1/2 cup celery, chopped


Input: 1 tablespoon butter or oil


Input: 5-6 cups bread, cubed


Input: 1 cup chicken broth


Input: 1 1/2 cups apples, peeled and diced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cooked pastrami (approximately 1/3 pound), chopped coarsely

1 cup cooked pastrami ( approximately 1/3 pound ) , chopped coarsely

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

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

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


Input: 1 cup walnuts, chopped


Input: 1/4 cup parsley, chopped


Input: 2 eggs, beaten


Input: 1 teaspoon sage, optional


Input: 1/2 teaspoon thyme, optional


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon pepper


Input: 1/2 pound dry apricots


Input: 1 cup water


Input: 3/4 cup sugar


Input: 2 pounds yams


Input: 1 lemon, sliced thinly


Input: 1/2 cup brown sugar


Input: 1 stick butter


Input: 2 tablespoons apricot brandy


Input: 1/2 teaspoon turmeric


Input: 1/2 teaspoon ground ginger


Input: 1/4 teaspoon hot-pepper flakes


Input: 4 ounces whole peeled carrots or 4 ounces chopped carrots ( 3/4 to 1 cup)

4 ounces whole peeled carrots or 4 ounces chopped carrots ( 3/4 to 1 cup )

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

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


Input: 1 1/2 pounds ripe field tomatoes


Input: 2 tablespoons no-salt-added tomato paste


Input: 1 egg yolk


Input: 3 cups corn or peanut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon lemon juice


Input: 1/2 teaspoon baking powder


Input: 2 tablespoons mayonnaise


Input: 2 tablespoons condensed milk


Input: 1 tablespoon crushed pineapple, drained of juice

1 tablespoon crushed pineapple , drained of juice

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: 1/2 teaspoons salt


Input: 6 ounces medium-size shrimp, peeled and deveined

6 ounces medium-size shrimp , peeled and deveined

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg white


Input: 3 ounces fresh lump crab meat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces chicken broth


Input: 1 tablespoon cornstarch


Input: 1 ounce fresh crab roe (1 ounce of flying fish roe can be substituted, or 1/2 ounce uni, which is sea urchin roe, available at Japanese food stores)

1 ounce fresh crab roe ( 1 ounce of flying fish roe can be substituted , or 1/2 ounce uni , which is sea urchin roe , available at Japanese food stores )

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

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

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


Input: 2 tablespoons of dry sherry


Input: 5 ounces water


Input: 3 ounces plus 1 tablespoon corn or peanut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 10 ounces fresh spinach, washed and trimmed (discard the bottom 2 inches of the stems)

10 ounces fresh spinach , washed and trimmed ( discard the bottom 2 inches of the stems )

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

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

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


Input: 2 teaspoons of fresh ginger juice, made by crushing slices of fresh ginger in a garlic press or in a mortar and pestle

2 teaspoons of fresh ginger juice , made by crushing slices of fresh ginger in a garlic press or in a mortar and pestle

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

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

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


Input: 1/2 teaspoon sesame oil


Input: 1 teaspoon sugar


Input: 4 tablespoons soy sauce


Input: 2 bunches cilantro, stems trimmed and discarded

2 bunches cilantro , stems trimmed and discarded

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: 48 ounces corn or peanut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1 1/2-pound catfish (striped bass or flounder may be substituted), cleaned, head and tail left on

1 1$1/2-pound catfish ( striped bass or flounder may be substituted ) , cleaned , head and tail left on

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

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


Input: 8 scallions, white part only, cut into 2-inch lengths

8 scallions , white part only , cut into 2-inch lengths

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 red chili pepper, about 1/2 inch across and 4 inches long

1 red chili pepper , about 1/2 inch across and 4 inches long

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

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

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


Input: Salt 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: 1 teaspoon finely chopped garlic


Input: 1/4 cup finely chopped red onions

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

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Input: 1 tablespoon Dijon-style mustard


Input: 4 tablespoons olive or vegetable oil

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Input: 1 bunch watercress


Input: 2 tablespoons red-wine vinegar


Input: 4 tablespoons chopped fresh basil or parsley

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Input: 1 head Boston lettuce


Input: Salt and pepper to taste

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


Input: 1 bay leaf


Input: 1/2 cup dry white wine


Input: 4 sprigs fresh thyme, or 2 teaspoons dried

4 sprigs fresh thyme , or 2 teaspoons dried

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Input: 1 teaspoon ground turmeric


Input: 1/8 teaspoon red pepper flakes, or to taste

1/8 teaspoon red pepper flakes , or to taste

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Input: 1 tablespoon finely chopped garlic


Input: 1/2 cup finely chopped fennel


Input: 1/2 cup finely chopped onions


Input: 1 sweet red pepper, cored, seeds removed and finely chopped

1 sweet red pepper , cored , seeds removed and finely chopped

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

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Input: 1 cup crushed canned tomatoes


Input: 1/2 teaspoon saffron threads (optional)

1/2 teaspoon saffron threads ( optional )

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

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Input: 1/2 teaspoon salt


Input: 1 cup plain nonfat yogurt


Input: 1/4 cup fresh lemon juice


Input: 1/4 cup powdered sugar


Input: 5 pounds fresh mussels


Input: 3 tablespoons olive oil


Input: 2 cups flour


Input: 1 teaspoon baking powder


Input: 1/2 teaspoon baking soda


Input: 1/4 cup poppy seeds


Input: 1/2 cup unsalted butter, room temperature, plus additional for greasing pan

1/2 cup unsalted butter , room temperature , plus additional for greasing pan

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

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Input: 1 cup sugar


Input: 2 eggs


Input: 2 teaspoons grated lemon rind


Input: 1 teaspoon vanilla extract


Input: 1 1/4 cups blanched slivered almonds, coarsely chopped

1$1/4 cups blanched slivered almonds , coarsely chopped

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

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Input: 2 teaspoons vanilla extract


Input: 2 cups all-purpose flour


Input: 1/2 teaspoon salt


Input: 1 1/2 teaspoons baking powder


Input: 2 eggs


Input: 1 vanilla bean, split in half lengthwise

1 vanilla bean , split in half lengthwise

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

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Input: 3/4 cup sugar


Input: 1/2 cup unsalted butter, room temperature

1/2 cup unsalted butter , room temperature

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

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Input: Fresh mint leaves, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 cups peach nectar


Input: 4 cups cold, brewed chrysanthemum tea

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

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Input: 1/2 cup cold, fresh orange juice

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

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Input: 1 cup dried cherries


Input: 4 cups boiling water


Input: 6 plain tea bags


Input: 2 teaspoons finely chopped ginger


Input: 1 teaspoon balsamic vinegar


Input: 12 pitted cherries


Input: 1 teaspoon cloves


Input: 1 teaspoon hulled cardamom seeds


Input: 1/8 teaspoon freshly ground black pepper

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

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Input: Thinly sliced orange, for garnish

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

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Input: 1/2 teaspoon freshly grated ginger


Input: 4 cups cold, brewed tea

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

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Input: Thinly sliced lime, for garnish

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

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Input: 1 quart water


Input: 2 tablespoons sugar


Input: 1 cinnamon stick


Input: 1/4 cup fresh lime juice


Input: 6 tablespoons sugar, plus more to taste

6 tablespoons 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 honey


Input: 1/4 cup water


Input: 4 cups cold, brewed mango tea

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

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Input: 1 1/2 cups frozen raspberries, defrosted slightly

1$1/2 cups frozen raspberries , defrosted slightly

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

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Input: 1 cup fresh lemon juice


Input: 1/4 cup honey


Input: Thinly sliced lemon and lime, for garnish

Thinly sliced lemon and lime , for garnish

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

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Input: 1/2 cup fresh lime juice


Input: 1/4 cup freshly grated ginger


Input: 1 lemon, halved


Input: 1 quart water


Input: 2 cups water


Input: 2 cups sugar


Input: 1 bunch fresh mint, with stems

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

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Input: 1 quart water


Input: 3/4 cup dried rose hips


Input: 1/4 cup honey


Input: Thinly sliced lime, for garnish

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

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Input: Freshly ground black pepper


Input: 1/2 cup heavy cream, half-and-half or whole milk

1/2 cup heavy cream , half-and-half or whole milk

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

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Input: 2 pounds Yukon Gold potatoes, peeled and quartered

2 pounds Yukon Gold potatoes , peeled and quartered

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

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Input: 3 tablespoons unsalted butter, cut into pieces

3 tablespoons unsalted butter , cut into pieces

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Input: 2 pounds russet potatoes, peeled and quartered

2 pounds russet potatoes , peeled and quartered

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

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Input: 1/4 pound thick-cut bacon, about 4 slices

1/4 pound thick-cut bacon , about 4 slices

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

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Input: 6 potato chips, finely crushed

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

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Input: 1 tablespoon plus 1 teaspoon kosher salt, more to taste

1 tablespoon plus 1 teaspoon kosher salt , more to taste

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

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Input: 1 cup plus 2 tablespoons heavy cream

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Input: Crushed black pepper to taste

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


Input: 2 cups chopped white or yellow onion (about 1 large)

2 cups chopped white or yellow onion ( about 1 large )

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: 1/2 pound russet potatoes (about 1 medium potato), peeled, cut into 8 pieces

1/2 pound russet potatoes ( about 1 medium potato ) , peeled , cut into 8 pieces

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

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Input: 1/2 cup minced chives (about 1 ounce)

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

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Input: 12 to 16 ice cubes


Input: 1 packet ( 1/4 ounce) unflavored gelatin powder

1 packet ( 1/4 ounce ) unflavored gelatin powder

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

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Input: 1/2 cup extra virgin olive oil

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

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Input: 12 cherrystone clams, rinsed clean

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

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Input: 1 teaspoon cinnamon


Input: 3/4 teaspoon ground ginger


Input: 1 1/2 cups heavy cream


Input: 1 1/2 cups baked fresh pumpkin, pureed, or canned pumpkin puree

1$1/2 cups baked fresh pumpkin , pureed , or canned pumpkin puree

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

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Input: 1 tablespoon dark rum


Input: 1/2 teaspoon salt


Input: Whipped cream


Input: 1 10-inch pie shell, partly baked

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

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Input: 1/2 cup light corn syrup


Input: 3 large eggs


Input: 1/2 cup packed, light brown sugar

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

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Input: 1 tablespoon unflavored gelatin


Input: 1 baked 10-inch pie shell


Input: 5 eggs


Input: 2 1/2 cups heavy cream


Input: 2 tablespoons brandy


Input: 1 cup packed, light brown sugar

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

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Input: 1/4 cup plus 6 tablespoons granulated sugar

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Input: 1/2 teaspoon allspice


Input: 1 teaspoon salt


Input: 2 1/2 cups fresh or canned pumpkin puree

2$1/2 cups fresh or canned pumpkin puree

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

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Input: 3/4 teaspoon nutmeg


Input: 1 teaspoon ground ginger


Input: 1 teaspoon vanilla extract


Input: Sweetened whipped cream


Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon salt


Input: 1 cup evaporated milk


Input: 1/4 teaspoon ground cloves


Input: 1/4 cup granulated sugar


Input: 1 1/4 teaspoons cinnamon


Input: 1/2 teaspoon ground ginger


Input: 3 large eggs, lightly beaten

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Input: 1/2 cup packed, dark brown sugar

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

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Input: Whipped cream


Input: Pastry for one 10-inch one-crust pie

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

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Input: 1/3 cup unsweetened applesauce, preferably from Granny Smith apples

1/3 cup unsweetened applesauce , preferably from Granny Smith apples

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

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Input: 1 1/2 cups canned or fresh pumpkin puree

1$1/2 cups canned or fresh pumpkin puree

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

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Input: 2 cups solid-pack canned pumpkin or fresh pumpkin puree

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

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Input: 1/4 teaspoon nutmeg


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon finely ground black pepper

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

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Input: 1/2 teaspoon ground ginger


Input: 1/4 teaspoon mace


Input: 1 3/4 cups light cream (or 1 cup heavy cream and 3/4 cup milk)

1$3/4 cups light cream ( or 1 cup heavy cream and 3/4 cup milk )

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

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


Input: 3 large eggs


Input: 1/2 teaspoon vanilla extract


Input: 3/4 cup packed, light brown sugar

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

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Input: 1/4 teaspoon nutmeg


Input: 1/4 cup finely chopped crystallized ginger

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

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Input: Pastry for a 10-inch one-crust pie, chilled

Pastry for a 10-inch one-crust pie , chilled

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

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Input: 1/4 teaspoon ground cloves


Input: 1 1/2 cups heavy cream


Input: 3/4 cup dark brown sugar


Input: 2 teaspoons cinnamon


Input: 2 egg yolks, lightly beaten

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

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Input: 10 tablespoons melted unsalted butter


Input: 2 cups canned pumpkin puree


Input: 2 eggs, lightly beaten


Input: 2 cups graham cracker crumbs


Input: 1/2 teaspoon ground ginger


Input: 3/4 cup hulled pumpkin seeds (available in health food stores)

3/4 cup hulled pumpkin seeds ( available in health food stores )

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: 1/4 cup granulated sugar


Input: 1/2 cup sliced white onions


Input: Salt and freshly ground pepper to taste

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

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Input: 1 cup milk


Input: 2 tablespoons butter


Input: 1 pinch nutmeg, freshly grated

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

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Input: pinch ground cumin


Input: 2 tablespoons finely chopped parsley


Input: 3/4 pound carrots, peeled and sliced, about 1/4 inch thick

3/4 pound carrots , peeled and sliced , about 1/4 inch thick

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

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Input: 1 pound Russet or Yukon Gold potatoes

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

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Input: 2 tablespoons butter


Input: 1 teaspoon tomato paste


Input: Salt to taste


Input: 1/2 cup chicken broth, fresh or canned

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

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Input: 2 crushed garlic cloves


Input: 2 bay leaves


Input: 2 sprigs fresh rosemary or 1 teaspoon dried

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

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Input: 1 cup dry red wine like Pinot Noir

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

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Input: 1 tablespoon olive oil


Input: 1 tablespoon red wine vinegar


Input: 1 1/4 pounds center-cut fillet of beef, well trimmed

1$1/4 pounds center-cut fillet of beef , well trimmed

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

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Input: 1/4 cup cracked black peppercorns


Input: Salt and freshly ground black pepper to taste

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

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Input: Juice of 1 lemon


Input: 1 teaspoon sweet Spanish paprika


Input: 1/3 cup packed cilantro leaves, plus 10 sprigs cilantro

1/3 cup packed cilantro leaves , plus 10 sprigs cilantro

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

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Input: 1/3 cup packed mint leaves, plus 10 sprigs mint

1/3 cup packed mint leaves , plus 10 sprigs mint

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup egg substitute


Input: 24 halves ripe pitted prune plums

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

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Input: 1/2 lemon


Input: 1 teaspoon cinnamon, or to taste

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

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Input: 6 tablespoons extra virgin olive oil

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

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Input: 1 whole sea bass, about 3 pounds, cleaned

1 whole sea bass , about 3 pounds , cleaned

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

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Input: 3 cloves garlic


Input: 1 cup unbleached flour, sifted

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

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Input: 1 teaspoon baking powder


Input: 12 cherry tomatoes, cut in half

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

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Input: 1 large, ripe avocado

B-QTY B-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: 1/4 cup unsalted butter


Input: 3/4 cup plus 2 teaspoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ripe medium bananas broken into large chunks

1$1/2 ripe medium bananas broken into large chunks

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

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Input: 1 1/2 cups thinly sliced scallions, including green part

1$1/2 cups thinly sliced scallions , including green part

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: 2 tablespoons soy sauce


Input: 1/4 cup sesame oil


Input: 1/4 cup vegetable oil


Input: 1 1/2 pounds boneless skinless chicken breasts

1$1/2 pounds boneless skinless chicken breasts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups chicken stock, homemade or canned

3 cups chicken stock , homemade or canned

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 7-ounce package Konriko Wild Pecan rice

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

NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces (1 cup) pecan halves, toasted and coarsely chopped

3 ounces ( 1 cup ) pecan halves , toasted and coarsely chopped

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

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


Input: 1 large clove garlic


Input: 1/3 cup rice vinegar


Input: 1 1/2 cups cooked or canned chick peas (garbanzos), drained

1$1/2 cups cooked or canned chick peas ( garbanzos ) , drained

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

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


Input: 1/4 teaspoon ground coriander


Input: Zest of 2 navel oranges, cut into thin strips, for garnish

Zest of 2 navel oranges , cut into thin strips , for garnish

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

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

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


Input: 2 navel oranges, peeled, thinly sliced and cut in half, for garnish

2 navel oranges , peeled , thinly sliced and cut in half , for garnish

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


Input: 3 egg yolks


Input: 1/3 cup finely chopped dried apricots

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dark rum


Input: Unsalted butter to grease a 5-cup ring mold

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon salt


Input: 1 teaspoon orange extract


Input: 1 cup heavy cream


Input: 1/4 cup sugar


Input: 1 cup milk


Input: 1 cup Wehani rice


Input: 2 cups water


Input: 1/2 cup currants


Input: 1/2 pound whole sugar snap peas, strings removed

1/2 pound whole sugar snap peas , strings removed

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: 4 squid (about 6 ounces), cut into 1/2-inch rings

4 squid ( about 6 ounces ) , cut into 1/2-inch rings

B-QTY B-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

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


Input: 8 Long Island mussels


Input: 8 ounces baked ham, smoked over hard wood (or any other ham that has not been cured or baked with sweet ingredients), cut into 3/4-inch cubes (including rind)

8 ounces baked ham , smoked over hard wood ( or any other ham that has not been cured or baked with sweet ingredients ) , cut into 3/4-inch cubes ( including rind )

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

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

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

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


Input: 1 1 1/4-pound live Maine lobster, cut into 10 pieces (cut in half length-wise down the middle, remove claws and cut each half into 4 pieces)

1 1$1/4-pound live Maine lobster , cut into 10 pieces ( cut in half length-wise down the middle , remove claws and cut each half into 4 pieces )

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

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

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

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


Input: 1/2 teaspoon Louisiana hot-pepper sauce


Input: 3 cups Texmati rice (see note)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 1/4 cups chicken broth, canned or homemade, heated to boiling

5$1/4 cups chicken broth , canned or homemade , heated to boiling

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

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

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


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

2 ripe tomatoes , peeled , seeded and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red bell peppers, peeled, seeded, membranes removed and pureed

2 red bell peppers , peeled , seeded , membranes removed and pureed

B-QTY B-NAME I-NAME I-NAME O I-COMMENT O I-COMMENT O 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: 1 dried long purple chili pepper (ancho), pulverized and seeds removed, optional

1 dried long purple chili pepper ( ancho ) , pulverized and seeds removed , optional

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

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

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


Input: 3/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons kosher salt


Input: 1 medium-size bay leaf


Input: 2 tablespoons chopped chives


Input: 2 tablespoons chopped flat-leaf parsley


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup dry white wine


Input: 1/2 cup minced onion


Input: 2 teaspoons minced garlic


Input: 8 small breakfast sausages (8 ounces total)

8 small breakfast sausages ( 8 ounces total )

B-QTY I-COMMENT I-COMMENT B-NAME B-COMMENT B-QTY 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: 1 cup California virgin olive oil (or other strong-flavored olive oil)

1 cup California virgin olive oil ( or other strong-flavored olive oil )

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

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

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


Input: 1 pound chicken-wing drumsticks


Input: 2 tablespoons sugar


Input: 1 teaspoon salt


Input: 1/3 cup rice vinegar


Input: 2 teaspoons sesame seeds


Input: 2 cups sushi rice


Input: 1 bunch scallions, cut in thin rings halfway up the green tops

1 bunch scallions , cut in thin rings halfway up the green tops

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

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 pounds fillets of fresh salmon, tuna, yellowtail, fluke or striped bass, in slices 3 inches by 1 inch by 1/4 inch thick

2 pounds fillets of fresh salmon , tuna , yellowtail , fluke or striped bass , in slices 3 inches by 1 inch by 1/4 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 I-NAME I-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O O I-COMMENT O I-COMMENT

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

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

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


Input: Salt to taste


Input: 6 cups prepared sushi rice (see recipe)

6 cups prepared sushi rice ( see recipe )

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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 Hass avocados in 1/2-inch strips

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh salmon, cut into strips 1/2 inch wide and thick

1 pound fresh salmon , cut into strips 1/2 inch wide and thick

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

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

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


Input: 1 Hass avocado, in strips 1/2 inch wide

1 Hass avocado , in strips 1/2 inch wide

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch arugula, washed, dried and sliced lengthwise into strips

1 bunch arugula , washed , dried and sliced lengthwise into strips

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: 2 sheets nori (7 by 8 inches), cut into confetti

2 sheets nori ( 7 by 8 inches ) , cut into confetti

B-QTY O B-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

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


Input: 1 pound cucumber, carrot or daikon, or a combination, cut into matchsticks

1 pound cucumber , carrot or daikon , or a combination , cut into matchsticks

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

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


Input: Salt


Input: 1 pint rice vinegar


Input: 6 cups prepared sushi rice (see recipe)

6 cups prepared sushi rice ( see recipe )

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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 sheets nori


Input: 4 medium-thick asparagus, peeled

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


Input: 1 teaspoon unsalted butter


Input: 1 egg


Input: 2 egg whites


Input: 2 tablespoons skim milk


Input: Pinch of salt


Input: 1 1/2 tablespoons freshly grated Parmesan cheese

1$1/2 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup freshly grated Parmesan cheese

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon mixed chopped fresh herbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sun-dried tomatoes, minced


Input: 4 tablespoons extra-virgin olive oil


Input: 3 tablespoons extra-virgin olive oil


Input: 2 large onions, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices white bread


Input: 2 eggs


Input: 5 egg whites


Input: 1/2 pound smoked sturgeon, salmon or whitefish, diced

1/2 pound smoked sturgeon , salmon or whitefish , diced

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: 1 tablespoon chopped fresh dill


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: 6 egg whites


Input: Salt and freshly ground black 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: 2 Idaho potatoes


Input: 3 eggs


Input: Salt and freshly ground black 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: 1 tablespoon chopped fresh rosemary leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra-virgin olive oil


Input: 2 pounds small new potatoes, scrubbed but not peeled

2 pounds small new potatoes , scrubbed but not peeled

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: 2 cloves garlic, minced


Input: Kernels stripped from 3 ears fresh corn

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 jalapeno pepper, seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon slivered fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup very finely chopped sweet red pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon whole cumin seeds


Input: 2 medium-size ripe tomatoes, peeled, seeded and diced

2 medium-size ripe tomatoes , peeled , seeded and diced

B-QTY B-COMMENT I-COMMENT B-NAME O I-COMMENT O 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: Pinch of cayenne pepper


Input: 1 1/2 pounds fresh medium-size zucchini


Input: 1 to 2 tablespoons extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups dry red wine


Input: 1/3 cup cornstarch


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 one-pound mahi-mahi fillets, skinned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ground cumin


Input: 1 tablespoon extra-virgin olive oil


Input: Juice of 2 lemons


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 large garlic cloves, smashed and peeled

16 large garlic cloves , smashed and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chicken broth


Input: 1/2 pound mushrooms, cleaned and sliced with stems attached

1/2 pound mushrooms , cleaned and sliced with stems attached

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 pound pearl onions, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 chickens (2 1/2 pounds each), cut into serving pieces and skinned

2 chickens ( 2$1/2 pounds each ) , cut into serving pieces and skinned

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

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

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


Input: 1/4 cup brandy


Input: 2 tablespoons red-wine vinegar


Input: 3 tablespoons tomato paste


Input: 1/2 teaspoon dried thyme


Input: 1 1/2 bay leaves


Input: 2 teaspoons kosher salt


Input: 1/2 cup chopped fresh mint


Input: 1 teaspoon olive oil


Input: 1/2 pound small turnips, scrubbed and cut into 8 wedges each

1/2 pound small turnips , scrubbed and cut into 8 wedges each

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

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

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


Input: 1 tablespoon kosher salt


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups water


Input: 1 cup peas (if they are frozen, place in a sieve under warm running water to defrost)

1 cup peas ( if they are frozen , place in a sieve under warm running water to defrost )

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

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

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

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


Input: 3 medium-size carrots, scraped and cut into pieces about 2 by 1/4 by 1/4 inches

3 medium-size carrots , scraped and cut into pieces about 2 by 1/4 by 1/4 inches

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O O O O 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: 1/2 pound small white onions, peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound small new potatoes, or 1 pound large potatoes cut in half or quartered

1 pound small new potatoes , or 1 pound large potatoes cut in half or quartered

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

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Input: 2 pounds stewing lamb (neck or shoulder) with bones, cut into 1- or 2-inch chunks

2 pounds stewing lamb ( neck or shoulder ) with bones , cut into 1- or 2-inch chunks

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Input: 1/2 cup heavy cream


Input: 1 tablespoon Poire William liqueur, optional

1 tablespoon Poire William liqueur , optional

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Input: Crystallized violets, optional


Input: 6 scoops high-quality vanilla ice cream

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Input: 1/2 cup sugar


Input: 1/2 cup strong black coffee or 1 teaspoon instant coffee dissolved in 1/2 cup water

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Input: 8 ounces bittersweet or semisweet chocolate, chopped

8 ounces bittersweet or semisweet chocolate , chopped

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Input: 1 cup flour


Input: 1 1/3 cups milk


Input: 1 large egg


Input: 2 tablespoons butter, melted and slightly cooled

2 tablespoons butter , melted and slightly cooled

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Input: 1 cup sugar


Input: 1 vanilla bean, split lengthwise

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Input: 2 strips lemon zest, each about 2 1/2 inches by 1/2 inch

2 strips lemon zest , each about 2$1/2 inches by 1/2 inch

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Input: 3 large Bartlett pears or other pears suitable for poaching, peeled, cut in two lengthwise and cored

3 large Bartlett pears or other pears suitable for poaching , peeled , cut in two lengthwise and cored

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

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Input: Heavy cream, for garnish


Input: Finely chopped parsley, for garnish

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Input: 2 cups milk


Input: 1 large clove garlic, minced

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Input: 8 ounces portobello mushroom caps, coarsely chopped

8 ounces portobello mushroom caps , coarsely chopped

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Input: 8 ounces cremini mushrooms, finely sliced

8 ounces cremini mushrooms , finely sliced

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Input: 4 ounces button mushrooms, finely sliced

4 ounces button mushrooms , finely sliced

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Input: 3 tablespoons butter


Input: 1/2 teaspoon dried thyme leaves


Input: 1 tablespoon vegetable oil


Input: 1/2 cup finely chopped onion


Input: 2 cups good white wine


Input: 1 bay leaf


Input: 1 tablespoon kosher salt or 1 1/2 teaspoons table salt

1 tablespoon kosher salt or 1$1/2 teaspoons table salt

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Input: Coarse salt to taste


Input: Sprigs of rosemary to garnish


Input: 1 rabbit, cut into eight pieces

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Input: Coarse salt and freshly ground pepper to taste

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Input: 1 pound (about 2 medium) baking potatoes, peeled and cut into 1 1/2-inch chunks

1 pound ( about 2 medium ) baking potatoes , peeled and cut into 1$1/2-inch chunks

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Input: 4 whole cloves


Input: 3/8 ounce ( 1/2 cup) dried porcini mushrooms

3/8 ounce ( 1/2 cup ) dried porcini mushrooms

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Input: 1 cup raisins


Input: 3 tablespoons minced fresh ginger


Input: 10 black peppercorns


Input: 1/2 cup cider vinegar


Input: 2 tart apples, peeled and coarsely diced

2 tart apples , peeled and coarsely diced

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Input: 4 cups coarsely diced rhubarb


Input: 1/2 cup lemon juice


Input: 2 cups light brown sugar


Input: 1 tablespoon granulated sugar


Input: Whipped cream


Input: 2 tablespoons butter in small pats

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Input: 3 to 4 tablespoons milk


Input: 1/4 teaspoon salt


Input: 5 tablespoons cold butter


Input: 1 cup self-rising flour


Input: 1/2 teaspoon cinnamon


Input: 1/4 cup melted butter


Input: 1 pint ripe strawberries, hulled and halved

1 pint ripe strawberries , hulled and halved

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Input: 2 tablespoons cornstarch


Input: 3 cups rhubarb in 1-inch pieces

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Input: 2 tablespoons finely minced fresh parsley

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Input: 1 1/2 cups light brown sugar


Input: Freshly ground black pepper


Input: 1 tablespoon honey


Input: 2 tablespoons lemon juice


Input: 2 shallots, minced


Input: 4 fillets of gray sole, 4 to 6 ounces each

4 fillets of gray sole , 4 to 6 ounces each

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Input: 4 tablespoons butter


Input: 2 stalks rhubarb


Input: Salt and freshly ground black pepper

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

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Input: 1 tablespoon sugar


Input: 1 2-inch stick cinnamon, preferably Mexican canela or Sri Lankan, in pieces

1 2-inch stick cinnamon , preferably Mexican canela or Sri Lankan , in pieces

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Input: 3 whole cloves


Input: 10 black peppercorns


Input: 1 tablespoon dried Mexican oregano


Input: 1/2 cup sesame seeds


Input: 15 blanched almonds


Input: 2 slices stale country bread


Input: 4 large plum tomatoes, stem end removed

4 large plum tomatoes , stem end removed

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Input: 6 tablespoons vegetable oil


Input: 1 dried pasilla chilies (see note)

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Input: 10 dried ancho chilies (see note)

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Input: 9 cloves garlic, unpeeled


Input: 6 pieces chicken: 3 half breasts, 3 thigh-legs

6 pieces chicken: 3 half breasts , 3 thigh-legs

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Input: 1 small onion, halved

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


Input: 6 pecan halves, for garnish

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Input: 1/2 teaspoon freshly ground black pepper

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Input: 7 cups milk


Input: 1 teaspoon salt


Input: 4 chipotle chilies in adobo, or to taste (available in most large supermarkets)

4 chipotle chilies in adobo , or to taste ( available in most large supermarkets )

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Input: 4 large plum tomatoes, quartered

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Input: 1 1/4-inch-thick slice of round country bread

1$1/4-inch-thick slice of round country bread

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Input: 8 ounces (2 cups) shelled pecans

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Input: 1 large garlic clove, crushed

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Input: 1 teaspoon vegetable oil


Input: 4 servings creamy, garlicky grits

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Input: 4 tablespoons unsalted butter


Input: 1/2 teaspoon black peppercorns


Input: 2 bay leaves


Input: 1 sprig fresh thyme, more for garnish

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Input: 8 large cloves garlic, peeled

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Input: 1 red, green or yellow pepper, cored, seeded and diced

1 red , green or yellow pepper , cored , seeded and diced

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Input: 1 Spanish onion, peeled, in 1 1/2-inch chunks

1 Spanish onion , peeled , in 1$1/2-inch chunks

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Input: 2 stalks celery, in 1 1/2-inch chunks

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Input: 2 carrots, peeled, in 1 1/2-inch chunks

2 carrots , peeled , in 1$1/2-inch chunks

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Input: 3 1/2 tablespoons grapeseed or canola oil

3$1/2 tablespoons grapeseed or canola oil

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Input: 4 lamb shanks, 12 to 16 ounces each, bones cracked

4 lamb shanks , 12 to 16 ounces each , bones cracked

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Input: 1 tablespoon Dijon mustard


Input: 1 1/2 teaspoons hot curry powder


Input: 1/2 cup rice wine vinegar


Input: 10 ounces fresh fettuccine


Input: 3/4 cup dried apricots, diced

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Input: 10 ounces shiitake mushrooms


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 cloves garlic, sliced


Input: 4 sprigs fresh thyme


Input: 2 tablespoon extra-virgin olive oil


Input: Sprigs of fresh tarragon for garnish

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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: 1 tablespoon soft unsalted butter (optional)

1 tablespoon soft unsalted butter ( optional )

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Input: 1 tablespoon tomato paste


Input: 1/2 cup fish stock


Input: 1 cup dry red wine, or more, to taste

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Input: 2 ounces slab bacon, diced

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Input: 1/2 cup finely chopped red onion

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Input: 1 tablespoon minced fresh tarragon


Input: 2 tablespoons fine, dry breadcrumbs

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Input: 3 ounces tiny pearl onions


Input: 1 1/2 pounds monkfish


Input: Whole basil leaves for garnish

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


Input: 2 tablespoons chopped parsley


Input: 2 tablespoons chopped basil


Input: Toasted baguette slices, or crackers

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Input: 1 tablespoon chopped mint


Input: Freshly ground pepper


Input: Sea salt


Input: Fresh lemon juice to taste

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


Input: 1 to 2 cloves garlic, peeled

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Input: Olive oil


Input: 1/3 cup pine nuts


Input: Bragg Liquid Aminos to taste

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


Input: 1 pound eggplant


Input: 1 tablespoon fresh basil, chopped, plus small sprigs for garnish

1 tablespoon fresh basil , chopped , plus small sprigs for garnish

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Input: Sea salt


Input: 2 cups vegetable broth


Input: 1 to 2 tablespoons tomato paste (optional)

1 to 2 tablespoons tomato paste ( optional )

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Input: Juice of 1/2 lemon


Input: 2 tablespoons canola oil


Input: 1 fresh lemon, optional

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Input: 8 pitted prunes, halved lengthwise

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Input: 1/4 cup white wine


Input: 3/4 pound lean ground beef


Input: 1/4 pound ground lamb


Input: 1 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 6 ripe tomatoes, blanched, peeled and chopped

6 ripe tomatoes , blanched , peeled and chopped

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Input: 1 teaspoon dry basil


Input: 1 teaspoon dry thyme


Input: 1/4 cup red lentils


Input: 1/2 red bell pepper, minced

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Input: 2 small garlic cloves, minced

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Input: 1 tablespoon olive oil


Input: 1/2 large white onion, finely chopped

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Input: Sea salt


Input: 3 tablespoons roasted pine nuts


Input: 2 tablespoons chopped fresh rosemary, oregano or basil

2 tablespoons chopped fresh rosemary , oregano or basil

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Input: 1 small clove garlic, crushed

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Input: 2 tablespoons lemon juice


Input: 2 tablespoons olive oil


Input: 10 ounces red snapper or grouper

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Input: 2 large shallots to yield 3 tablespoons minced shallots

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Input: 10 ounces fresh packaged spinach or 16 ounces fresh loose spinach

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Input: 1/4 cup nonfat yogurt


Input: 4 fillets Alaskan King salmon about 1 inch thick and about 5 ounces each (remove skin if desired)

4 fillets Alaskan King salmon about 1 inch thick and about 5 ounces each ( remove skin if desired )

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

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Input: 2 sprigs rosemary or oregano, tied in cheesecloth

2 sprigs rosemary or oregano , tied in cheesecloth

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Input: 1 medium bunch purple broccoli, tops only, separated into small florets

1 medium bunch purple broccoli , tops only , separated into small florets

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Input: 20 stalks asparagus, trimmed to 6 inches long and cut crosswise in half

20 stalks asparagus , trimmed to 6 inches long and cut crosswise in half

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Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/4 cup fresh lemon juice


Input: Sea salt


Input: 1 tablespoon minced garlic


Input: 4 large portobello mushrooms, thinly sliced

4 large portobello mushrooms , thinly sliced

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Input: Bragg Liquid Aminos (see note)

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Input: 2 tablespoons olive oil


Input: 1 teaspoon sesame seeds, skillet roasted

1 teaspoon sesame seeds , skillet roasted

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Input: 2 tablespoons rice-wine vinegar


Input: 1 1/2 cups peeled, sliced English cucumber

1$1/2 cups peeled , sliced English cucumber

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Input: 2 teaspoons black pepper


Input: 1 teaspoon salt


Input: 1 1/2 tablespoons prepared white horseradish (optional)

1$1/2 tablespoons prepared white horseradish ( optional )

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Input: 10 tablespoons distilled white vinegar


Input: 1 cup mayonnaise


Input: 1/2 teaspoon freshly ground black pepper

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Input: 3 tablespoons chopped fresh cilantro or flat-leaf parsley

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Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground oregano


Input: 1 1/2 teaspoons salt, or to taste

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Input: 1/3 cup water


Input: 8 large cloves garlic, thinly sliced crosswise

8 large cloves garlic , thinly sliced crosswise

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Input: 2/3 cup fresh sour orange juice (or 1/2 cup fresh lime juice and 3 tablespoons fresh grapefruit juice)

2/3 cup fresh sour orange juice ( or 1/2 cup fresh lime juice and 3 tablespoons fresh grapefruit juice )

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Input: 1/2 cup olive oil


Input: 1/4 teaspoon cayenne pepper


Input: 1/2 teaspoon salt


Input: 1 teaspoon black pepper


Input: 2 tablespoons molasses


Input: 1/4 cup honey mustard or brown deli-style mustard

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Input: 1/4 cup light corn syrup (or to taste)

1/4 cup light corn syrup ( or to taste )

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Input: 1/2 cup finely chopped onion


Input: 1/2 cup seeded minced jalapeno chilies

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Input: 1/2 cup yellow mustard or Dijon-style mustard

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Input: 1/2 cup beef or chicken stock

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Input: 3/4 cup distilled white vinegar


Input: 1 cup whole hazelnuts


Input: Pinch of salt


Input: 1 1/2 cups sugar


Input: 3 tablespoons dark rum


Input: 3/4 cup egg whites (from about 5 large eggs)

3/4 cup egg whites ( from about 5 large eggs )

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Input: 1 3/4 cups heavy cream


Input: 10 ounces bittersweet chocolate, chopped, plus 2 ounces shavings for garnish

10 ounces bittersweet chocolate , chopped , plus 2 ounces shavings for garnish

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Input: 6 tablespoons unsalted butter


Input: Powdered sugar for dusting the cakes

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Input: 6 large eggs, separated

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Input: 1/2 cup sugar


Input: 3 tablespoons dark rum


Input: 11 ounces bittersweet chocolate, chopped

11 ounces bittersweet chocolate , chopped

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Input: 3 tablespoons cake flour, plus more for dusting

3 tablespoons cake flour , plus more for dusting

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Input: 1 1/2 cups cake flour


Input: 9 tablespoons unsalted butter, plus more for greasing

9 tablespoons unsalted butter , plus more for greasing

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Input: 1 cup minus 2 tablespoons sugar

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Input: 1 vanilla bean


Input: 8 large egg yolks


Input: 1 3/4 cups whole milk


Input: 1 3/4 cups strong black coffee


Input: 4 1/2 ounces bittersweet chocolate, chopped

4$1/2 ounces bittersweet chocolate , chopped

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Input: 5 large egg yolks


Input: 1 1/4 cups unsweetened cocoa powder, sifted

1$1/4 cups unsweetened cocoa powder , sifted

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Input: 1 1/4 cups sugar


Input: 2 1/2 cups whole milk


Input: Sifted powdered sugar for garnish

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Input: 1/2 cup unsweetened cocoa powder


Input: 9 large eggs, separated

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Input: 1 cup plus 2 tablespoons cake flour

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Input: 9 tablespoons unsalted butter, softened, plus more for greasing

9 tablespoons unsalted butter , softened , plus more for greasing

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Input: 1/2 bunch fresh sage, in julienne

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Input: 2 cups whole milk